马铃薯泥
12 March 2016 (1 year 6 months 11 day)
Mashed Potato
今日午餐 - 马铃薯泥
马铃薯泥材料：
For Potato Puree:
马铃薯 Potato
鲜奶 Fresh Milk
无盐奶油 Unsalted Butter
1) 马铃薯去皮切块，蒸熟压泥
Peel off the skin for potato, cut into pieces, steam and smash them
2) 热锅，放入无盐奶油让其融化，放入薯泥，加入鲜奶，搅拌
Heat pan, melt the unsalted butter, put the potato puree into pot, pour in some milk, keep stirring until smooth and creamy. Transfer them into a bowl and set aside
酱汁 Sauce:
材料：
蘑菇 Brown Mushroom
无盐奶油 Unsalted Butter
蒜蓉 Minced Garlic
洋葱 Spring Onion
黑胡椒粉 Black Pepper Powder
Pasley Leaves
玉米粉 Corn Starch
糖蜜 Molasses Sugar
盐 Salt
1) 水煮蘑菇约10分钟捞起, 水留着
Cook the mushroom in a pot of boiling water for 10 mins. Transfer them into a bowl and set aside, keep the water
2) 热锅，加入无盐奶油，蒜蓉和洋葱炒香，加入蘑菇翻炒 约 2~3分钟即可熄火
Heat pan, add unsalted butter, minced garlic and spring onion and stir fry them until fragrant, add the mushroom and stir fry for about 2~3 mins and switch off the heat
3) 盛起放入搅拌机，加点刚才煮蘑菇的水，搅拌成泥
Transfer them into blender, add some water (the water of boiling mushroom), blend them into puree
4) 搅拌好放入煮蘑菇的水里，中小火煮至滚，之后过筛取汁
Put the mushroom puree into the pot which with the water of mushroom, switch to medium low heat and stir them, cook until the water boiling. Sieve the mushroom and keep the water only
5) 把汁倒回去锅里，开小火用玉米粉水勾芡，拌匀。最后加点
Pour the sifted water into pot again, switch to low heat, pour some corn starch water into pot to thicken the sauce. Lastly, put in a little bit of black pepper powder, molasses sugar and a pinch of salt to taste. Pour the sauce into mashed potato and sprinkle some parsley leaves and ready to serve
食谱取自 Nana Jen Fei
马铃薯泥材料：
For Potato Puree:
马铃薯 Potato
鲜奶 Fresh Milk
无盐奶油 Unsalted Butter
1) 马铃薯去皮切块，蒸熟压泥
Peel off the skin for potato, cut into pieces, steam and smash them
2) 热锅，放入无盐奶油让其融化，放入薯泥，加入鲜奶，搅拌
Heat pan, melt the unsalted butter, put the potato puree into pot, pour in some milk, keep stirring until smooth and creamy. Transfer them into a bowl and set aside
酱汁 Sauce:
材料：
蘑菇 Brown Mushroom
无盐奶油 Unsalted Butter
蒜蓉 Minced Garlic
洋葱 Spring Onion
黑胡椒粉 Black Pepper Powder
Pasley Leaves
玉米粉 Corn Starch
糖蜜 Molasses Sugar
盐 Salt
1) 水煮蘑菇约10分钟捞起, 水留着
Cook the mushroom in a pot of boiling water for 10 mins. Transfer them into a bowl and set aside, keep the water
2) 热锅，加入无盐奶油，蒜蓉和洋葱炒香，加入蘑菇翻炒 约 2~3分钟即可熄火
Heat pan, add unsalted butter, minced garlic and spring onion and stir fry them until fragrant, add the mushroom and stir fry for about 2~3 mins and switch off the heat
3) 盛起放入搅拌机，加点刚才煮蘑菇的水，搅拌成泥
Transfer them into blender, add some water (the water of boiling mushroom), blend them into puree
4) 搅拌好放入煮蘑菇的水里，中小火煮至滚，之后过筛取汁
Put the mushroom puree into the pot which with the water of mushroom, switch to medium low heat and stir them, cook until the water boiling. Sieve the mushroom and keep the water only
5) 把汁倒回去锅里，开小火用玉米粉水勾芡，拌匀。最后加点
Pour the sifted water into pot again, switch to low heat, pour some corn starch water into pot to thicken the sauce. Lastly, put in a little bit of black pepper powder, molasses sugar and a pinch of salt to taste. Pour the sauce into mashed potato and sprinkle some parsley leaves and ready to serve
食谱取自 Nana Jen Fei
Comments
Post a Comment