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原盅南瓜海鮮濃湯
Pumpkin Seafood Soup

05_原盅南瓜海鮮濃湯_rev1
材料:
好素素大紅斑蝦(½切粒,½對切)- 10隻
好素素帶子(½切粒,½橫切)- 8粒
好素素花枝片(切粒)- 4片
南瓜(約600克)- 1個 
 
調味:
一口田天然海鹽 – 2茶匙
黑胡椒碎 – 1茶匙
水 – 600毫升
植物牛油 – 5克
麵粉 – 2湯匙
忌廉 – 200毫升
黑松露醬 – 適量
Ingredients:
Soo Good Vegan Red Spot Prawn (½ diced, ½ sliced in half) – 10 pcs 
Soo Good Vegan Scallop (½ diced, ½ sliced in half) – 8 pcs
Soo Good Vegan Cuttlefish Slices (diced) –4 pcs
Pumpkin – 1 (around 600g)
 
Seasoning:
UO Natural Sea Salt – 2 tsp
Ground black pepper – 1 tsp
Water – 600ml
Margarine – 5g
Flour – 2 Tbsp
Cooking cream – 200ml
Black truffle sauce
做法:
  1. 用植物牛油將全部素海鮮炒香。
  2. 南瓜整個大火蒸20分鐘至9成熟。切去頂部,做南瓜湯盅之蓋子。
  3. 舀出南瓜肉,去瓜籽,壓成蓉。
  4. 忌廉加500毫升水,以小火慢煮,直到攪拌均勻。
  5. 南瓜蓉加入忌廉中,以小火煮並攪勻。
  6. 加入素海鮮粒,中火煮5分鐘,過程中慢慢攪拌。
  7. 加入海鹽和黑胡椒碎攪勻,視乎稠度決定是否加入麵粉水。
  8. 海鮮湯倒回南瓜中,鋪上素大紅斑蝦片素帶子片
  9. 上層鋪上少許黑松露醬,蓋回南瓜頂部以作蓋子。完成。
Steps:
  1. Add margarine in a pan, sauté all seafood until fragrant.
  2. Steam the whole pumpkin on high heat for 20 minutes. Cut the top and scoop out 90% of the pulp. 
  3. Remove all seeds and mash the pulp.
  4. Pour cooking cream in a pot, add 500ml of water and simmer until the cream and water completely combined.
  5. Pour in mashed pumpkin into cream, simmer until all ingredients completely combined.
  6. Add seafood in the pot and simmer with medium heat for 5 minutes.
  7. Add sea salt and ground black pepper, cook until thickened.
  8. Transfer seafood soup to the pumpkin bowl and place sliced prawns and scallops on top.
  9. Add black truffle sauce on top and cover the lid. Ready to serve.
CC001_1_笙惠素大紅斑蝦(純素)_CC Vegan Red Spot Prawn (Vegan)
好素素大紅斑蝦
TF403N_1_廷豐素帶子(純素)_TF Vegan Scallops (Vegan)
好素素帶子
TF408S_1_廷豐素花枝片 (純素)_TF Vegan Cuttlefish Slice (Vegan)
好素素花枝片
原盅忌南瓜海鮮濃湯-菜式食材照
材料
原盅忌南瓜海鮮濃湯-菜式照
完成