淘大廚藝坊:芝士蘑菇忌廉蝦伊麵(Fusion篇)

芝士蘑菇忌廉蝦伊麵

材料：
鮮蝦225g，大伊麵1個，VONO蘑菇忌廉湯2包，芝士2片，水320ml
調味料：
鹽1/4茶匙，胡椒粉少許
做法：
1. 鮮蝦剪去鬚，腳及去蝦腸，洗淨，隔水備用。
2. 煲滾水，將伊麵煮至軟身，盛起，隔水放上碟中。
3. 燒熱油，先煎香蝦至熟，盛起。
4. 將320ml水煮滾，轉小火，下芝士煮溶，倒入VONO蘑菇忌廉湯及調味料，攪拌30秒。
5. 轉中火，放入蝦，煮至汁杰，即可淋上伊麵。
*四人份量

Yee-fu Noodle with Shrimp in VONO Mushroom Cream Soup

Ingredients:
Shrimp 225g, Large yee-fu Noodle 1 piece, VONO Mushroom Cream Soup 2 sachets, Cheese 2 slices, Water 320ml
Seasoning:
Salt 1 / 4 tsp, Pepper to taste
Method:
1. Trim off whiskers, legs and vein, rinse them, drain well and set aside.
2. Cook yee-fu noodle in boiling water until soft, drain and put on plate.
3. Heat the oil, fry shrimp until cooked.
4. Bring 320ml water until boiled and switch to low heat. Add in cheese, VONO Mushroom cream soup and seasoning and stir for 30 seconds.
5. Switch to medium heat, add in shrimp and cook the sauce until thickened. Pour the sauce on yee-fu noodle and serve.
*four servings

Category:

Howto & Style

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