In Asian cuisine, we usually just fry vegetables, and as a kid, I really hated the bitter veg. Spinach chowder. It was the first spinach dish that fascinated me. When I was about ten, there was a little French restaurant in our neighborhood, which was run by an old French and his Taiwanese wife. We ordered a green soup, which tasted creamy and sweet, without the bitterness of vegetables. That inspires me to adapt the chowder soup to a pasta sauce. | 亞洲通常炒青菜的方式料理青菜,小時候我真的很討厭菜的苦味。菠菜巧達濃湯。這是第一道讓我驚豔的菠菜料理。大約十歲的時候,社區裡有間小法國餐館,是一個老法國人跟他的台灣太太開的。我們點了一碗綠湯,喝起來有奶香又鮮甜,沒有青菜的苦味。這讓我想改一下巧達湯,變義大利麵醬。 |
Ingredients: 600g Spinach 200ml water some garlic and onion some olive oil 2 tablespoons of flour 200ml milk some salt and pepper About 3 tablespoons of parmesan cheese About 2 tablespoons of shredded cheddar cheese Preparation: 1. Blend spinach with water, and then you get spinach paste. 2. Fried garlic and onion with a bit olive oil in the pot on the oven, and then put aside. 3. Fried flour and about 1 tablespoon of olive oil and make them a nice mixture. 4. Add milk in the mixture and make it smooth. 5. Add spinach paste, salt and pepper for some flavor. 6. Add parmesan and cheddar 7. Add fried garlic and onion. Blend the sauce still it starts to boil. Turn off the oven and it's ready to serve. PS Onion can eliminate the bitterness of spinach. Olive oil can be replaced by butter, but I guess olive oil is probably leaner? | 材料: 菠菜600克 水200毫升 一些大蒜跟洋蔥 一些橄欖油 麵粉兩大匙 牛奶200毫升 少許鹽和胡椒 大約三大匙的帕馬森起司 大約兩大匙的切達起司絲 步驟: 1. 將水跟菠菜打成泥。 2. 將鍋子放置爐火上,用橄欖油炒香大蒜、洋蔥,放一邊備用。 3. 再用一大匙的橄欖油拌炒麵粉,混成一個均勻的團 4. 加入牛奶,攪拌至滑順 5. 加入菠菜泥、用鹽、胡椒調味 6. 加入帕馬森跟切達 7. 加入炒香的洋蔥跟大蒜。一邊拌煮直到它滾就可以關火,隨時可以上桌。 附註 洋蔥能夠去除菠菜的苦味 橄欖油用奶油代替會比較香,但橄欖油大概比較不胖? |