西式料理

牛肝菌焗烤馬鈴薯

食譜提供者:蔡坤城 Chef Tsai

使用牛肝菌粉及雙色芝士提升馬鈴薯食用風味Using porcini mushroom powder and two-color cheese to enhance the flavor of potatoes.

馬鈴薯類型:
新鮮
烹調方式:
炸, 烤
料理時間:
15 Minutes
份數:
1人份
c
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  • 1.將馬鈴薯切成角狀，約2-3公分大小。Cut the potatoes into wedges, approximately 2-3 centimeters in size.
  • 2.再將馬鈴薯用油溫160°~180°炸熟後備用。Deep fry the potatoes in oil at a temperature of 160°C to 180°C until they are cooked and golden brown. Set aside.
  • 3用牛肝菌湯底粉調和水加熱煮開後，加入馬鈴薯攪拌均勻後入盤撒上芝士絲，放入烤箱用180°烤約5分鐘即可。Mix the porcini mushroom soup base powder with water and heat until boiling. Add the cooked potatoes to the mushroom soup mixture and stir well. Transfer the mixture to a baking dish and sprinkle with shredded cheese. Bake in the oven at 180°C for about 5 minutes until the cheese is melted and bubbly.

主要材料:

  • 美國褐皮馬鈴薯 U.S. Russet Potatoes 200g

其他材料:

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調味料:

  • 牛肝菌湯底粉 Porcini Mushroom Soup Bace Powder 20g
  • 雙色芝士絲 Two-color Shredded Cheese 50g
  • 水 Water 100g
Porcini Mushroom Baked U.S. Potatoes