【螺狮粉菜谱】之漂洋过海的意式螺狮粉佐小番茄🍝
你没看错!它不是意大利面,是螺❗️狮❗️粉❗️
被各路大神所逼,最后急中生智另辟蹊径给大家带来一道全新方式脑洞大开你从未见过的螺狮粉新吃😋
快快试试吧,不好吃可以来打我🙃
今天用到的是嘻螺会的螺狮粉来做这道菜,因为柳全和螺霸王吃完了😂
这款送了两颗mini 鹌鹑蛋,不错不错👍
除了卤蛋,其他的调料包和别的品牌大同小异。
🐸🐸所需材料🐸🐸
螺狮粉*一包
小番茄*若干个(根据个人喜好)
黄油*1 Tbsp
香菜*一根(根据个人喜好)
先把米粉煮8分钟
把米粉过冷水滤干,这样的米粉会比较Q弹
把番茄切块
平底锅中火放一块黄油,注意不停晃动锅让黄油覆盖锅底,避免黄油变焦会有苦味。
接着放入切好的番茄,炒至出汁,然后加入煮好淋干的米粉。
与此同时,小锅加五分之一的水煮开,放入汤料,酸豆角包,酸笋包,和腐竹包。
再次煮开后,倒入平底锅,和番茄面一起搅拌直到收干汤汁。最后加入花生包,辣油包,和香菜(⚠️最后放花生可以保证花生的香脆,最后放辣油可以让辣油完全包裹米粉,不至于全部渗透入米粉太辣却不香)。
🐸🐸注意注意🐸🐸
全程都不用加任何调味料哦!对于厨房小白来说太省事了。汤汁的味道本身比较咸,再加盐会过咸。醋包这次我没有加,番茄的酸甜味已经足以让米粉带酸口。喜欢比较酸的可以再加醋。
最后来张Q版带蛋蛋的:
🐸🐸评价🐸🐸
米粉保持了Q弹爽滑的口感,吸入了黄油番茄奶奶的酸甜汁和螺狮汤的鲜香。
腐竹酸笋酸豆角保持了传统螺狮粉的香、酸、辣。
唯一亦好亦坏的点是传统螺狮粉的酸臭味没有了,这点因人而异。那股酸中带臭,臭中带香的螺狮味在汤粉中更可以发挥的淋漓精致。而在西式意粉中并不会体现出来。
因为螺狮粉料包本身味道浓郁,并没有按西式做法加入罗勒碎和Parmesan cheese,以免和螺狮味太突兀。有兴趣的小伙伴可以试试哟!
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