鱼胶酿豆腐与creamy seafood combination soup


刚把昨晚的晚餐放上来之后才发前原来大大前晚的晚餐还没post 呐!
呵呵~ 大大前晚我放半天假躲在家里当小女人。
那天我剁了鱼肉用来做鱼胶,然后塞入豆腐卜里在锅中焖足一小时。
汤里放了些枸杞,所以焖出来的味道很香甜!


另外我还乱煮了两碗creamy seafood combination soup,
灵感来自本人的男友,之前他做过一锅很浓很凑的creamy chicken mushroom soup,
我很念念不忘,心想他做得到我也应该还行吧?
呵呵~ 真自大!原来啊~ 西方人的浓汤由西方人来做才是最好的哦!
我这个‘中国菜’啊~ 还是乖乖地煮我的中国菜好了!^^

看来还不赖嘛?只是不比他的滑,不比他的浓咯~

6 comments:

Colin Woon said...

What a coincidence, we just had 鱼胶酿豆腐 the other day. Your creamy seafood combination soup looks interesting, I have never tried that before. What's in it?

Good photo composition on the last photo!

Emile Zola@life said...

The creamy seafood combination soup looks interesting, could you share the recipe?

mimid3vils said...

汤很多"料"哦...

Nancy said...

这两样一起搭配吃,感觉很新鲜!

米亚 said...

In the cream sauce dish, I oven-baked a jumbo mushroom and in a separate pot I cooked some capsicums and onions in at least 3 tbsp of butter, then simmer with squids in thickened cream and the prawns were added last... and thicken the soup evenly with beaten egg! Shall I re-post the recipe soon?

米亚 said...

Thanks guys!

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