奶香番茄濃湯
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in湯鍋, gently sauté garlic to release aroma, stir in番茄糊 to caramelize slightly, pour in water to loosen, season with salt and sugar, finish with cream for silkiness, simmer until flavors meld.
Ingredients
- 鮮奶油2⅔ 湯匙
- 番茄糊1⅓ 湯匙
- 蒜1 瓣
- 水9⅓ 湯匙
- 橄欖油¼ 湯匙
- 糖¼ 茶匙
- 鹽¼ 茶匙
Cookware
- 湯鍋
Steps
- 1湯鍋中火熱橄欖油 20 秒，加入蒜爆香
- 2加入番茄糊拌炒至微焦糖化
- 3倒入水稀釋
- 4加入鹽與糖調味
- 5加入鮮奶油拌勻，中小火煨煮 4 分鐘至風味融合
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