南法的賽特風燉墨魚
法式料理一般只能在高價位餐廳才吃得到嗎？其實只要做點變化，高級豪華的法式料理也能走進大家的餐桌喔!卡哇伊又美味的南法的賽特風燉墨魚, 可是鼎鼎有名墨魚燉飯, 其中大蒜蛋黃醬是讓這道菜，增添美味的幕後功臣, 再搭配番茄培根玫瑰花就誕生出新的風味, 也為日常平淡的飲食生活增添些許浪漫情調喔!
份量
3
人份
時間
90
分鐘
食材
裝飾
少許
看全部食材
-
1準備食材 -
2開始解剖課
-
3捏住墨魚身內軟骨,將它慢慢拔出
-
4將肉鰭從墨魚身體拔開
-
5將薄皮慢慢剝離
-
6捏住內臟將墨囊拔起
-
7將墨魚身體切成圓圈, 肉鰭與腳切成2cm長
-
8洋蔥洗淨,放入拉拉樂
-
9將洋蔥切成丁
-
10蒜頭切成碎丁
-
11鍋中加點油
-
12加入洋蔥拌炒
-
13加入蒜頭繼續爆香
-
14就將墨魚的肉鰭和腳及墨汁放入鍋中拌炒
-
15加入番茄罐頭
-
16加入高湯
-
17加入鹽
-
18加入黑胡椒
-
19加入紅酒
-
20蓋上鍋蓋小火煮30分鐘即完成
-
21大蒜蛋黃醬將蛋黃加入打蛋盆中
-
22大蒜蛋黃醬加入鹽
-
23大蒜蛋黃醬加入蒜頭
-
24大蒜蛋黃醬加入橄欖油分次加入, 攪拌讓醬汁乳化
-
25大蒜蛋黃醬加入水
-
26大蒜蛋黃醬加入胡椒
-
27大蒜蛋黃醬攪拌均勻即完成
-
28將鹽灑在墨魚的身體圈圈上
-
29將胡椒灑在墨魚的身體圈圈上
-
30用手抓一下
-
31平底鍋中加入少許油
-
32加入墨魚的身體圈圈
-
33加入蛋黃醬翻炒
-
34熟了就熄火即完成
-
35番紅花燉飯將米洗好置於篩網上將水瀝乾
-
36番紅花燉飯加入奶油加熱後,將洋蔥末加入爆香, 加入米, 再將煮熱的高湯及番紅花加入,並加入少許鹽及胡椒
-
37番紅花燉飯繼續燉煮,要不停翻炒喔!
-
38番紅花燉飯煮倒米變熟為止
-
39番茄培根玫瑰花準備食材
-
40番茄培根玫瑰花將小番茄利用培根捲起來
-
41番茄培根玫瑰花烤盤上放一張烘焙紙, 將番茄培根玫瑰花放到烤盤上
-
42番茄培根玫瑰花放入已經預熱到160℃的烤箱中烘烤12分鐘
-
43番茄培根玫瑰花放到架上準備擺盤
-
44開始進行組裝
-
45放入新型模型,將番紅花燉飯放入壓緊後, 中間挖空
-
46將北魷番茄醬放入
-
47將墨魚身體圈圈擺到上面
-
48放入番茄玫瑰花及巴西里即完成
![[大蒜蛋黃醬]將蛋黃加入打蛋盆中](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265046/29be381a8ead4659.jpg)
![[大蒜蛋黃醬]加入鹽](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265047/771b0b3aab477cde.jpg)
![[大蒜蛋黃醬]加入蒜頭](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265050/43fb1807927fe30c.jpg)
![[大蒜蛋黃醬]加入橄欖油分次加入, 攪拌讓醬汁乳化](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265051/9820a4080e4ee277.jpg)
![[大蒜蛋黃醬]加入水](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265049/9d92ef6d32295436.jpg)
![[大蒜蛋黃醬]加入胡椒](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265048/a72977da699626d9.jpg)
![[大蒜蛋黃醬]攪拌均勻即完成](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265052/28f055e6abbfdd3a.jpg)
![[番紅花燉飯]將米洗好置於篩網上將水瀝乾](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265073/e95a55fac4ee9c05.jpg)
![[番紅花燉飯]加入奶油加熱後,將洋蔥末加入爆香, 加入米, 再將煮熱的高湯及番紅花加入,並加入少許鹽及胡椒](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265076/fca3c0076855b866.jpg)
![[番紅花燉飯]繼續燉煮,要不停翻炒喔!](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265077/169873ede656c30c.jpg)
![[番紅花燉飯]煮倒米變熟為止](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265078/aa9b67443daa2f86.jpg)
![[番茄培根玫瑰花]準備食材](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265079/e9c721c5072745cf.jpg)
![[番茄培根玫瑰花]將小番茄利用培根捲起來](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265080/bf2ef2bad238595e.jpg)
![[番茄培根玫瑰花]烤盤上放一張烘焙紙, 將番茄培根玫瑰花放到烤盤上](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265084/9ea07e7606212018.jpg)
![[番茄培根玫瑰花]放入已經預熱到160℃的烤箱中烘烤12分鐘](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265085/d3feb3b8cc945483.jpg)
![[番茄培根玫瑰花]放到架上準備擺盤](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/265086/82f1fa1f3104613e.jpg)
小撇步
因為沒有白酒,利用紅酒來取代
討論共 0 則