蔬菜意粉 Vegetables Spaghetti

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【材料】
A:橄榄油40毫升、大葱茸20克、蒜茸5克、蒜头片5克
B:红黄樱桃番茄6粒、红萝卜丁10克、四季豆20克、海藻10克、洋莞荽茸1克
C:鸡高汤150毫升
D:意大利面条170克(烫熟)、日本柴鱼薄片1克
【调味料】
盐和胡椒粉适量
【做法】
1. 起锅热橄榄油,把材料A炒至出味。(图1)
2. 加入材料B略煮,注入鸡高汤及调味料煮至滚。(图2)
3. 再加入意大利面条,煮至满意程度即可盛入碟子里。(图3-4)
4. 撒上柴鱼薄片即可享用。

【Ingredients】
A:40ml olive oil, 20g chopped onion, 5g chopped (garlic), 5g garlic (sliced)
B:6 pcs cherry tomato (red & yellow), 10g carrot dice, 20g french bean,10g wakame,1g chopped parsley
C:150ml chicken stock
D:170g spaghetti (boil to al-dente), 1g Katsuo Boshi
【Seasoning】
salt and pepper powder to taste
【Method】
1. Heat up a frying pan, add in olive oil and stir fry ingredients A until flavoured.(pic 1)
2. Add in ingredients B, saute briefly, pour in chicken stock and seasoning, bring it to boil.(pic 2)
3. Add spaghetti and stir fry until perfection. Then place on a plate gently.(pic 3-4)
4. Garnish with Katsuo Boshi on top and ready to serve.