La Serie del Niño Malo 壞孩子系列

In the beginning I planned to create a blog with unique theme only for intelligence and knowledge. Well, having viewed that this blog hasn’t been updated for nearly a month, I think I should loosen a bit on topic to talk more about my daily life insights. Otherwise, this habit of blogging is gonna jacked in forever. The following will be narrated in Cantonese Chinese. The topic could only be understood in Hong Kong’s context.

仲諗住統一題材專講知識,但又整理學問都要好多時間,不如放鬆少少講吓啲生活題材,廢事三分鐘熱度嘥咗個blog。

正題:

話說係法國生活百物騰貴﹝除咗住﹞,洗錢要謹慎少少,咁經過長期生活洗禮自然有啲智慧啦。咁食野多數快餐 ﹝一個漢堡包薯條汽水套餐都要貴過大家樂套餐﹞,咁自然多數買野係屋企煮。

係哩度我住過尼斯、馬賽同巴黎,超級巿場買海鮮無香港咁貴﹝香港都唔係好貴﹞,差唔多係主食咁滯,而超巿既蝦真係無得輸,主打中既主打。真係每係禮拜都食三四餐咁滯,有時兩個人食一餐,有時一個人食三餐,整三文治﹝定三明治?﹞又得、炒蛋 / 整奄列又得、跟西芹同三色椒炒又得、生食又得﹝其實超巿啲「新鮮」蝦煮熟咗先賣俾你,我懷疑哩度啲人有冇見過生蝦﹞,得咗。

我最中意係咩啊?用來整意粉咯,點解啊?有style 啊嗎! 南部超巿買啲蝦多數係西班牙附近既海養或者捉既,見過馬達加斯加海域既蝦添。食咁多蝦,唔多唔少有啲心得,譬如蝦既營養﹝蛋白質含量高、脂肪少、又有豐富鉀、錪、鎂、磷質等等養,對我甲狀腺低既人係一個好重要既營養來源﹞、條呃蝦條啦﹝歐洲唔係毒撚啵,雖然次數唔多﹞,當然重要係點榨盡蝦既每一點一滴。

今日教大家整個海鮮湯 / 汁意粉,難度系數低,如果你食好多蝦既話,又可以算係一個慳錢呃蝦條技能﹝前題係帶到條女上你屋企個話﹞:

﹝以下為幻想情節,並非100%本人親身經歷﹞

食材﹝無份量,煮li 味野食好隨性,同埋要自己試多啲﹞

19265180_10154414136160356_1019886521_n洋蔥、蒜頭 ﹝一份炒意粉、一份整海鮮湯﹞
19398823_10154414136235356_1200799218_n
帶殼鮮蝦﹝一定要殼,剝完殼咪抌﹞
20170620_202830牛油、鹽、胡椒粉﹝香草﹞
20170620_201756
全忌廉、芝士﹝乜芝士都得,主要整竭個湯﹞
燈籠椒﹝飲食均衡,有點菜好啲既﹞
茄膏﹝大份、仆街唔記得影相﹞
白酒 ﹝煮食用、cheap cheap 地整個sauvignon 或chardonnay 最平得啦﹞
白酒﹝主菜 – 呃蝦條用,百零二百蚊買個 muscat moelleux ,其實哩挺酒好似係配甜品,但啲  o靚妹應該唔係好理,飲咗幾杯就會做啲好 crazy 既野啦﹞

好簡單,

洋蔥、蒜頭切碎、燈籠椒切絲 ﹝一份炒意粉、一份整海鮮湯﹞,蝦先煮熟剝殼,剝完殼千祈咪抌 ﹝準備時間,半日至一日﹞,我哩啲高手一個鐘都唔洗啦

19397743_10154414135975356_484539807_n

20170620_201539

煮意粉先啦,煮五-六分鐘小小軟再過冷河,咁可以先煮湯

海鮮湯其實就係蝦湯,重要係得蝦殼,建議買個籂之後隔渣用,先用大鑊 / 鍋熱牛油,溶咗就咁一野掃哂洋蔥、蒜頭啊、燈籠椒切絲啊 ﹝記住留一部份炒意粉﹞、蝦殼咁入個鑊度啦,中間間唔中可以再加牛油,之後不斷捅啲蝦殼啦,好似仇人咁捅碎佢,落全忌廉、鹽、胡椒粉﹝同香草﹞

20170620_20310020170620_203108

熱到蝦味洋溢就可以落白酒同茄膏啦,白酒睇你想點用個湯啦,想第二日再飲既就無謂落太多啦,兩個人個話就100g 落茄膏50 g 左右啦,煮到開始乾落水,水又係睇你想點用個湯,想第二日再用既落到啱啱冚着啲蝦就啱啦,唔係個話呢就落小啲水。

滾起開慢火、如果得一個爐既就煲多十零分鐘好啦,咁中間開始借啲意開點Music 灌條女 Muscat,play list 都好重要,第二日再講

20170620_204425 (1)
咁可以炒意粉啦,炒意粉前落牛油,洋蔥、蒜頭啊、燈籠椒切絲又一野掃落去個煎pan 度中火炒,之後蝦同意粉一齊落啦,咁又求其扮saltbae 咁落下鹽、胡椒粉﹝同香草﹞,落酒再整淋少少個意粉

係哩度睇你性格同個鑊有幾大啦,小心洗得萬年船,每次煮一人份好啲,咁又唔會柒,柒咗第二份煮得好啲俾條女食﹝反正主菜係食女姐﹞

炒到意粉少少金黃同再軟滑少少可以落湯啦,記得記得記得用籂隔渣,你唔想條女食食下俾殼哽親架,情願俾你身上啲野哽到啦

慢火燴意粉,可能湯唔夠竭,哩個時候係救世主芝士登場既時候,想整汁落多少少,無水可以收火
20170620_204524

20170620_204737

咁有剩既湯可以第二日撈公仔面、risotto、整冬陰公又得

20170620_205345

個味同龍蝦湯差唔多,無咁濃﹝但我懷疑濃多數係香料既味﹞,好食又健康﹝多芝士好過多油﹞,又抵﹝500g 一個食4餐,幫條女煮都抵啦﹞,賣相又高尚典雅﹝紅汁好過白汁意粉吓化﹞

當然,類似醬汁可以係吉之島可以買,但好小朋友架嗎,買新鮮材料煮顯視到成熟男性既魁力﹝即使你係性幼稚腥恥﹞,同埋香港啲房愈劏愈細,開放式廚房真係好正常,咁條女會睇住你,煮。咁梗係要show 下quali 啦

20170620_205341

up 下廢話啊,咁野又食完,酒又隊完,條女自自然然開始無乜力又好想要攬下錫下,飛雲就係時候出擊食正餐咯,過完一晚無乜力,第二朝就蝦湯撈公仔面啦 ! (等條女走咗先好嘆)

所以做野幾叻都好,有時生活都要有啲智慧既。

La serie del Niño Malo (I)

 

 

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