識煮食譜｜星級大廚三姐教煮美味罐頭料理 BB茄鹹牛肉醬通粉
發佈時間：14:00 2022-08-09
罐頭鹹牛肉香濃惹味，可配搭不同食材炮製滋味菜式。周日（8月14日）隨《星島日報》附送的食譜書《三姐 創意罐頭料理 2》，由星級大廚三姐主理，她教大家用罐頭鹹牛肉烹調菜式，今日率先睇三姐示範「BB茄鹹牛肉醬通粉」，味道酸香，大人和小朋友都會喜歡。
BB茄鹹牛肉醬通粉
Penne Pasta in Cherry Tomatoes and Corned Beef Sauce
將罐頭牛肉代替新鮮免治牛肉，炮製成番茄醬通粉，具豐富鹹鮮味。
分量：4人份 需時：35分鐘
材料：
BB茄 半磅
鹹牛肉 1罐
乾通粉 1碗
金不換 少許
芝士碎 適量
Ingredients：
Cherry tomatoes 1/2 lb
Corned beef 1 can
Dried penne pasta 1 bowl
Thai Basil a little
Shredded cheese enough
調味料：
生抽 少許
鹽 半茶匙
砂糖 1茶匙
胡椒 適量
白醋 適量
Seasoning：
Soy sauce a little
Salt 1/2 tsp
Sugar 1 tsp
Pepper powder a little
Vinegar a little
做法：
1. 煲滾水加通粉，加少許鹽和油焗20分鐘，盛起備用。
Bring a pot of water to a boil, add dried penne pasta with a little salt and oil, cover the pot and let sit for 20 minutes, drain for later use.
2. 滾水淋在鹹牛肉罐頭上，略浸消毒罐頭表面。
Soak the corned beef with its container in hot water soak for a while for sterilization.
3. 起油鑊，BB茄炒至軟身，加白醋略煮，下鹽糖和醬油調味。
Heat oil in a wok, fry the cherry tomatoes until soft, then add vinegar and fry for a while, season with salt, sugar and soy sauce.
4. 取出鹹牛肉壓碎。另起油鑊煎香鹹牛肉碎，逼出油分。
Take out the corned beef and smash it. Heat oil in another wok, fry the corned beef until fragrant and oil releases.
5. 加番茄蓉、胡椒粉及芝士碎炒勻，留起一半，加通粉略煮。
Add tomato puree, pepper powder and shredded cheese, mix well as sauce. Reserve half of the sauce, cook the pasta with the remaining sauce in the wok.
6. 加入切碎金不換拌勻，上碟。將另一半醬汁回鑊，加少許水煮滾，淋在通粉面即成。
Mix the pasta with chopped Thai basil and dish up. Reheat the reserved sauce with a little water, pour it over the pasta.
小貼士：金不換能為菜式提香。
Tips：Thai Basil can enhance the flavor of the dish.
