我今日會用白汁, 一個唔正宗但係超易整嘅白汁, 加埋罐頭吞拿魚, 可以話係簡單, 快捷, 香口, 好味呀, 你地一定要試吓啦
正所謂: 吞拿魚鬆焗意粉, 完美煙韌無得彈


tonytsang and kareny recipy
烹調時間: 40分鐘左右

1- 扁意大利麵適量 (linguine portion for 2 person)
2- 罐頭吞拿魚170g裝1罐, 隔去水 (1 cane of tuna, drained)
3- 中型洋蔥1個, 去衣, 切件 (1 medium onion, peeled, diced)
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
5- 刨碎Mozella芝士適量 (some shreeded Mozella cheese)
6- 香草 (荷蘭芹)適量 (some parsley flakes)

1- 水適量 (Some water)
2- 鮮奶適量(非必要) (some milk, optional)
3- 罐頭磨菇忌廉湯1罐 (1 cane of cream of mushroom soup)
4- 牛油1湯匙 (1 tbsp butter)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 扁意大利麵按照盒上指示, 用鹽水煲至煙韌程度, 隔去水, 放入焗盤中, 加入2湯橄欖油撈勻待用 (圖1)
2- 快火落油起鑊, 先爆香蒜蓉至金黃, 加洋蔥用少去鹽炒至軟身, 再加入吞拿魚和少許胡椒粉略炒(圖2)
3- 先加入汁料3-4, 再逐少逐少加入水及奶至適當杰度 (圖3), 調好味就淋上意粉上
4- 平均灑上芝士及香草(圖4), 放入已預熱的焗爐, 以華氏350度焗至芝士金黃即成
1- Boil the linguine in a salty water according to the box instruction until Al dente. Drain the water and mix some olive oil. Put it into a baking container (fig1)
2- Heat the pan with oil under high heat. Stir-fry the garlic until brown. Stir-fry the onion with some salt until soft. Stir-fry the tuna with some pepper (fig2)
3- Add the sauce ingredient 3-4, add some water and milk until the sauce is thick (fig3). Pour it over to the linguine
4- Spread the cheeze and parsley over the linguine(fig4). Bake it in a pre-heated oven in 350F until the cheese turns brown
tonytsang and kareny recipy
1- 扁意大利麵可以用其它意粉代替
2- 意粉不要過冷河以免影響口感
3- 如果汁太鹹, 可以加多點水, 再用生粉水埋獻, 把它整杰
4- 真正白汁做法: 鮮奶, 淡忌廉, 牛油, 麵粉, 少許鹽, 用中火, 將所有材料煮至杰身即成
tonytsang and kareny recipy
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