How to Make Pomegranate Spicy Pasta

涼拌紅石榴筆管麵

April 29,2020

第二款紅石榴辣醬是中辣的代表,也是三款中口味比較酸的,口感十分清爽,適合涼拌或熱炒,太太就做了涼拌優格筆管麵,放涼的筆管麵配上小番茄的鮮甜、Mozzarella的奶香、加入優格及紅石榴辣醬攪拌,豐富了這道料理的口感及風味。


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  • "愛上辣太后的辣醬是因為它純天然、無添加物、自然發酵、不含油,是美式口味的辣醬,就是有點像Tabasco那種味道,但是風味又更加豐富,而且重點是辣度夠但又不會辣到不舒服"



    • Nini Tsai - 宅宅太太日常



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涼拌優格筆管麵

材料:

筆管麵 50g

小番茄 5顆

Mozzarella Cheese 5顆(小顆)

希臘優格 2大匙

紅石榴辣醬 1大匙

橄欖油 1茶匙

鹽之花 2g

作法:

筆管麵依包裝建議時間煮熟撈起備用放涼。

小番茄洗淨後切片、Mozzarella Cheese對半切。

希臘優格、紅石榴辣醬、橄欖油及鹽之花攪拌均勻備用。

將所有材料放進調理盆中攪拌均勻盛盤即可享用。

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