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奶油牛油果菠菜意面

奶油牛油果菠菜意面
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营养成分表

每份 450 克

% 每日参考值基于 2000 千卡饮食

卡路里 720 kcal
36% DV
总脂肪 38.0g
58% DV
总碳水化合物 78.0g
26% DV
蛋白质 16.0g
32% DV

关于

这道意面把牛油果打成顺滑酱汁,拌入微微炒软的菠菜和橄榄油,做法简单却有浓郁奶油般口感。整体清新丰润,带一点草本气息,作为素食主食也很有满足感。

食材

奶油牛油果菠菜意面

前言


这道意面以牛油果的柔和浓郁与菠菜清新纯净的绿色深度为基础。橄榄油赋予酱汁光泽,并在不显厚重的情况下承载风味,而意面则提供必要的结构感与温度。成品应当柔润、鲜亮且平衡细致,酱汁应附着其上而非积在盘底。

食谱要点


  • 菜品类别: 意面

  • 菜系或来源: 当代风格

  • 餐次类型: 主菜

  • 份量: 1 份

  • 每份重量: 450 g

  • 准备时间: 10 分钟

  • 烹饪时间: 12 分钟

  • 总时间: 22 分钟

  • 难度: 简单


  • 设备


  • 中号汤锅

  • 大号煎炒锅

  • 滤盆

  • 搅拌机或食品处理机

  • 食物夹


  • 食材


    意面


  • 120 g 干意面

  • 10 g 橄榄油


  • 绿色酱汁


  • 120 g 牛油果,去皮去核

  • 80 g 菠菜

  • 20 g 橄榄油


  • 做法


  • 1. 在中号汤锅中将水煮至完全沸腾。加入意面,煮 8 至 10 分钟,或至刚好熟透且中心仍略有嚼劲。充分沥干,如有需要可保留少量煮面水用于调稀酱汁。

  • 2. 在煮意面的同时,将菠菜放入大号煎炒锅中,以中火加热。翻拌 1 至 2 分钟,至其完全塌软并呈深绿色即可。立即转入搅拌机中。

  • 3. 将牛油果和 20 g 橄榄油加入菠菜中。搅打至完全顺滑、呈浅绿色,必要时刮下杯壁上的食材。酱汁应浓稠、光亮且质地均匀。

  • 4. 将沥干的意面放回温热的煎炒锅中。加入 10 g 橄榄油,用小火快速翻拌 30 秒,使意面均匀裹油。

  • 5. 将牛油果菠菜酱加入意面中,用小火轻轻翻拌 1 分钟,直至面条完全裹上酱汁并彻底热透。如果酱汁过稠,可加入少量保留的煮面水调开。完成的意面应丝滑,并轻柔地附着在每一根面条或每一种面型表面。


  • 装盘与上桌


    将意面卷起或堆放入温热的浅盘中,使酱汁均匀铺展在表面。立即上桌,此时酱汁仍有光泽,颜色也最为鲜亮。

    专业提示


  • 使用完全成熟的牛油果;未熟的果实会使酱汁质地发闷,成品表现平淡。

  • 菠菜只需加热至刚刚塌软,以保持鲜亮色泽和干净清新的风味。

  • 酱汁必须搅打得足够顺滑,才能均匀裹住意面,而不会出现明显纤维或颗粒感。
  • 素食
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