好素純素餐廳
好素聯和
原盅南瓜海鮮濃湯
Pumpkin Seafood Soup
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：
- 用植物牛油將全部素海鮮炒香。
- 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。
- 舀出南瓜肉，去瓜籽，壓成蓉。
- 忌廉加500毫升水，以小火慢煮，直到攪拌均勻。
- 南瓜蓉加入忌廉中，以小火煮並攪勻。
- 加入素海鮮粒，中火煮5分鐘，過程中慢慢攪拌。
- 加入海鹽和黑胡椒碎攪勻，視乎稠度決定是否加入麵粉水。
- 海鮮湯倒回南瓜中，鋪上素大紅斑蝦片及素帶子片。
- 上層鋪上少許黑松露醬，蓋回南瓜頂部以作蓋子。完成。
Steps:
- Add margarine in a pan, sauté all seafood until fragrant.
- Steam the whole pumpkin on high heat for 20 minutes. Cut the top and scoop out 90% of the pulp.
- Remove all seeds and mash the pulp.
- Pour cooking cream in a pot, add 500ml of water and simmer until the cream and water completely combined.
- Pour in mashed pumpkin into cream, simmer until all ingredients completely combined.
- Add seafood in the pot and simmer with medium heat for 5 minutes.
- Add sea salt and ground black pepper, cook until thickened.
- Transfer seafood soup to the pumpkin bowl and place sliced prawns and scallops on top.
- Add black truffle sauce on top and cover the lid. Ready to serve.
