Degree of difficulty
Food category
分子料理,西餐,Applicable theme
元气工作餐,main ingreadient
奶制品, 巧克力制品,粗盐
100g
糖
200g
三文鱼
100g
01
粗盐与糖按照1:2的比例混合,然后放入三文鱼腌渍6~10个小时,切块放置一旁待用;
洋葱片
30g
大蒜
1粒
橄榄油
20g
蛤蜊
100g
01
将蛤蜊洗净,起锅倒入适量橄榄油,放入洋葱片、大蒜末,待洋葱片变软之后,放入蛤蜊,大火翻炒,再倒入适量白葡萄酒加盖焖煮,待蛤蜊壳开后,使用滤网,将蛤蜊与蛤蜊汤汁进行过滤,放置一旁待用。
橄榄油
20g
大蒜末
10g
去皮番茄
100g
胡椒
2g
盐
2g
蛤蜊汤
120g
冰水
500g
SOSA索萨复配增稠剂
6.25g
01
起锅热油,将大蒜末、去皮番茄、盐与胡椒依次倒入,再将事先做好的蛤蜊汤倒入一半,然后小火炖煮半小时,这样浓郁鲜美的汤汁就差不多做好了;
02
将番茄蛤蜊汤倒入搅拌机中打成酱汁,然后加入适量 SOSA 索萨 复配增稠剂(ELASTIC)均质,并将均质过的酱汁再次加热煮开,以保证 SOSA 索萨 复配增稠剂(ELASTIC)的效用得到充分发挥;
03
使用针筒,将搅拌好的番茄蛤蜊汤注入长形塑管,并放入事先准备好的冰水中,加速酱汁的凝固塑形。
04
待酱汁凝固塑形之后,将长形塑管中的酱汁利用针筒充气打出,清新可口的“意大利面”就做好啦!
青豆
156g左右
盐
3g
SOSA索萨复配增稠剂
3.12g
SOSA索萨褐藻酸钠
2.5g
冰水
500g
清水
500g两份
01
将2.5克 SOSA 索萨 褐藻酸钠与500克清水进行混合,充分搅拌,然后放入冰箱静置2小时,待泡沫消去后,放入一旁待用;
02
取500克清水,加入3克盐共同烧煮,待水开后,放入青豆煮20秒后,将青豆取出放入冰水冷却;
03
待青豆冷却后,将青豆倒入均质机中充分均质,随后再用滤网将青豆泥进行过滤。这样做出的青豆泥口感才能更加的细腻哦,然后再加入 SOSA 索萨 复配营养强化剂继续均质(最小速度即可,目的是将食材与营养强化剂充分搅拌均匀),并将处理好的青豆泥,放入挤压瓶里;
04
准备好500克清水与事先制作好的褐藻酸钠溶液放在一起,将青豆泥挤入计量勺中,然后慢慢的放入褐藻酸钠溶液,静置10秒,等待球化,然后将球化好的青豆泥放入清水中,终止其继续发生反应。
蛤蜊汤
120g
白葡萄酒
150g
SOSA索萨蔗糖脂肪酸酯
0.75g
01
将150克白葡萄酒与剩下的120克蛤蜊汤混合在一起,然后加入0.75克的 SOSA 索萨 蔗糖脂肪酸酯充分均质,再使用起泡机进行起泡让泡沫的口感更加的蓬松轻盈~
01
最后,将制作好的三文鱼、意大利面、蛤蜊、青豆泥与蛤蜊泡沫一起进行摆盘
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