菠萝蜜东炎金瓜盅Tom Yam Jet Fruit Pot
- Prep Time40 Mins
- Cook Time30 Mins
- Type
- View
【烹饪小贴士】金瓜泥作用是使汤汁浓稠。挖取金瓜泥要注意，不可挖穿底部。
Ingredients
材料A
Ingredients A
材料B：切块
Ingredients B：cut wedges
材料C
Ingredients C
材料D
Ingredients D
调味料
Seasoning
Directions
Step 1
金瓜顶部切开，去籽挖空，隔水蒸20分钟至熟取出，挖出50克金瓜泥，备用。Cut off the top of pumpkin， seeded and scoop out the flesh； steam for 20 minutes or until cooked; remove 50g of flesh and mash into puree.
Step 2
全部材料D慢火煮15分钟后，过滤备用。Boil all ingredients D for 15 minutes, strain.
Step 3
烧热2汤匙油，煎香材料C，起锅备用。Heat 2 tbsp oil in wok, sauté ingredients C until fragrant, dish out.
Step 4
过滤的材料D再回镬，加入调味料煮滚，加入金瓜泥和材料C煮滾，即可盛起放入金瓜盅，趁热享用。Return fltered ingredients D to wok, add in seasoning and bring, to boil; add in pumpkin puree and ingredients C, bring to boil again; shift into pumpkin pot, serve hot.
