這是一款改良食譜。 傳統的焗薯配酸奶油被蜂蜜檸檬芥末芝士醤所取代。 味道令人更興奮, 帶来果甜輕盈口感。
This is an enhancement recipes to the very common baked potatoes with sour cream. The sour cream has been replaced with honey lemon mustard cheese sauce which is zesty, more tasty and with light and fruitful flavor.
80 mins
材料 Ingredients
芝士
Cheese
糖
Sugar
牛奶
Milk
檸檬汁
Lemon juice
蜜糖
Honey
芥苿醤
Mustard sauce
醋
Vinegar
蔥花
Green scallion (Chopped)
煙肉(切砕)
Bacon(Cut into small pieces)
塩
Salt
橄欖油
Olive oil
牛油
Butter
方法 How To Make
洗浄焗薯表皮, 抺乾表皮。
Wash and dry the potatos
在焗薯中央切一個十字
Make a shallow cross cut at the middle of the potatos
用錫紙包好焗薯, 然後放入焗爐, 用200°C焗大約30分鐘。
Heat the pot, add a little olive oil, fry beef with muscovado sugar till golden brown and remove from the pot.
同一時間, 焼熱煎PAN, 放非常少橄欖油, 再加入煙肉砕, 把煙肉炒至香脆, 倒出煙肉備用。
At the same time, heat up the frying pan, add very little olive oil, add the bacon, saute the bacon until crispy and put it aside for later use.
加牛油入原本煎PAN，待牛油熔解加入牛奶加芝士。
Add some butter into the pan, add milk, cheese and mustard sauce when butter melts.
順時針攪拌直到糊狀狀態, 加入塩、醋、檸檬汁、芥末醤。
Keep stirring it in clockwise direction until it is in a paste state. Add salt, vinegar and lemon juice.
将所有材料攪勻後便可以熄火
After all the materials are well mixed, turn the fire off.
熄火後, 才加入蜜糖, 再攪勻醤。
Add some honey to the mixture and stir it thoroughly
取出焗薯, 把焗薯放好在碟上, 用叉打開焗薯。
Get the potatoes from oven and unwrap them, use two forks to tear apart the potatoes from middle.
依次序把煙肉醤汁和蔥花放上焗薯便完成
Place the bacon, sauce and chopped green scallion green onion on the potatoes in order.
