带子南瓜汤

2024-05-06 21:01:41 594

带子南瓜汤
在传统奶油南瓜汤的基础上加3个带子或者2只大虾,会带来意想不到的鲜味。用丝般柔滑来形容的的除了巧克力,还有南瓜汤!本汤零油分,想味浓一些可以加黄油,以下是两人量。

Details of ingredients

  • 小南瓜0.25个
  • 带子肉3颗
  • 鲜奶油2勺
  • 百里香叶子4片

Technique

  • 难度初级
  • 工艺
  • 口味原味
  • 时间十分钟

Steps to make 带子南瓜汤

  • 1.材料大集合。南瓜切片,容易煮软
  • 2.南瓜和百里香叶子(没有可以不要,或者拿罗勒叶代替),用2碗半开水,中小火把南瓜煮软
  • 3.南瓜煮软后,把香叶捞出来扔掉。用手持搅拌器,把南瓜绞碎成南瓜茸。或者把南瓜装到小碗里,用勺子碾成茸,再倒回煮南瓜的水里。把南瓜汤稍微摊凉
  • 4.两勺面粉
  • 5.加大半碗水,调开
  • 6.往稍微降温的南瓜汤里倒面粉水,边倒边搅拌。倒完开小火,继续搅拌,一秒也不能停。直到汤变得粘稠并开始冒泡泡
  • 7.加两勺鲜奶油,搅拌均匀,加盐调味
  • 8.南瓜汤完全弄好后,状态是非常顺滑,那是搅拌的功劳。把带子肉放进去,熄火,盖严盖子闷15分钟。
  • 9.吃的时候在汤里滴几滴奶油做点缀吧。
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