章魚蘑菇番茄湯。穀盛壽喜燒
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<div class="y">2014-2-13 22:22 上傳</div>
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食材 <br />
章魚 550g 黃金番茄 600g 白蘑菇 200g 清水 300cc <br />
調味料<br />
穀盛壽喜燒 60cc <br />
<br />
作法<br />
1 <br />
章魚剪成好入口的大小, 加鹽搓洗沖乾淨備用... <br />
2 <br />
番茄洗淨放入果汁機加入清水打成汁, 再濾掉籽與皮...(約900cc) <br />
3 <br />
取一深鍋, 倒入番茄汁, 轉中小火~蓋上鍋蓋煮至滾...(轉大火要記得攪拌避免底部焦掉) <br />
4 <br />
放入蘑菇悶煮至熟透...(約5分鐘) <br />
5 <br />
放入章魚~改轉大火, 煮至水滾... <br />
6 <br />
倒入調味料試鹹淡? (穀盛壽喜燒的醬汁比一般醬油來的濃稠,但不是膏狀, 味道偏香甜, 不會死鹹膩口, 不論是做菜或煮湯,都是調味的好幫手。) <br />
7 <br />
撈掉浮沫, 關火後另取一容器, 將湯鍋裡的食材盛出, 最後擺上西班牙迷叠香(材料外)即完成料理。 <br />