小菜
由 CookWhatHK0 次收藏
蒜香烤南瓜將南瓜伴上牛油、蒜蓉、番茜同黑椒，焗至粉糯鹹香、回味微甜帶奶香。
貝貝南瓜洗淨，切開挖走中間嘅瓜籽，切成細塊。
Wash the kabocha, cut it open, scoop out the core, and cut into small pieces.
倒入融化嘅牛油、蒜蓉、番茜碎、鹽同黑椒碎，撈勻。
Add the melted butter, minced garlic, chopped parsley, salt and cracked black pepper, then toss to coat.
加入麵粉繼續撈勻。
Add the flour and keep tossing.
令所有調料都裹勻南瓜。
Make sure all the seasoning coats the squash.
平鋪喺焗盤上。
Spread out on a baking tray.
200 度焗 18 分鐘即成。
Bake at 200°C for 18 minutes.
趁熱食，粉糯鹹香，帶少少奶香，回味微甜，非常好食！
Eat it hot — soft and savoury with a milky note and a sweet aftertaste, really delicious!
嚟啦，食一啖！
Come on, take a bite!
