【伏特加長通粉】點解全世界煮嘢食都用酒🍸？ Rigatoni with Vodka Sauce [Eng Sub]

👩‍🍳 本集食譜👨‍🍳
長通粉 120g Rigatoni
鹽 1/2tsp Salt
洋蔥 1/4 Onion
蒜頭 2cloves Garlic
辣椒碎 少許 Chilli Flakes
羅勒葉 少許 Dried Basil
黑椒 適量 Black Pepper
茄膏 25g Tomato Paste
伏特加 20g Vodka
淡忌廉(鮮奶油) 40g Whipping Cream
巴馬臣芝士 20g Parmesan Cheese
意粉水 適量 Pasta Water
番茜 適量 Parsley
1.水加入鹽煮沸,按包裝指示煮熟意粉備用
2.洋蔥去皮切粒
3.蒜頭切成蓉
4.混合洋蔥,蒜蓉,辣椒碎及羅勒葉,下油炒勻
5.加入茄膏炒勻
6.加入長通粉炒勻
7.加入伏特加炒勻
8.加入淡忌廉以小火炒勻
9.加入意粉水炒勻
10.加入芝士碎及黑椒拌勻後盛起
11.灑上芝士碎,黑椒及番茜,完成
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食譜:
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本片關鍵字:
#伏特加 #vodka #烈酒 #意粉 #忌廉 #長通粉 #食譜 #煮食 #甜品 #生活 #開箱 #試食 #旅遊 #vlog

[@owo-pj3le]

伏特加 長通粉 伏特 加長 通粉 伏 特加長 通粉

[@piccolo9819]

伏特 加 長通粉

[@fkhkgov5612]

9:34 走得太前 就會嗆到

[@platoami]

I just want to supplement some of your information regarding why alcohol was used in this recipe (or cooking in general). All cooking ingredients have different concentration of water-soluble, fat-soluble, and alcohol soluble compounds that without proper solvent, that compound would not be as easily detect by our tongue. As for tomato, it contains plenty of alcohol soluble compounds. Which is why there are plenty of tomato based recipes calls for alcohol such as red wine (ragu bolognese, coc au vin just to list a few). As for the dish penne alla vodka (which you subbed with rigatoni that is common) although its origin was uncertain but that dish was served in Italy as early as 1980s.

[@juliana_wong]

thanks so much for your explanation! I needed that!

[@fireblossom8544]

溶得到酒精就自然溶得到水啦，使鬼特登落酒精咩

[@hasonegg]

@@fireblossom8544 師兄d化學都幾勁，學你咁講 油溶到落酒精，咁酒溶唔溶到落水？

[@fireblossom8544]

@@hasonegg 我d化學好廢ga 我講既的確出事仲要錯到離譜，不過既然溶得到alcohol ge一系溶得到水，一系溶得到脂，完全唔明有咩系得'alcohol-soluble' 一定要落alcohol 先溶

[@RYAN_TAM]

唔錯唔錯，幾特別又快靚正。 我可能再加現成煙肉碎，脆口又香濃，正。

[@pollyhhh]

一倒酒，我期待會有火噴上黎🔥～馬田煑野食真係家常啲

[@hanh7624]

有無啲用sake 梅酒 嘅recipe 屋企有好多飲唔完嘅酒

[@piccolo9819]

買少啲

[@鍾逸朗-n9e]

馬田 下次可唔可以試吓焗白麵包 我諗到一個方法 首先用150度焗5分鐘喺表面度搽牛油先 然後喺上面加幾塊芝士 之後再焗另外一塊 表面表面塗一點牛油 然後用花生醬牛油（牛油加熱成液體） 撈埋一齊最後查喺個麵包度用有芝士嗰個麵包嵌着佢

[@starcy388]

一边教，一边煮，good

[@RYAN_TAM]

13:35 牛至定牛堇？我只懂牛旨

[@daisychiangchiang4849]

我以為加酒是為了那火焰🔥 🤣 或不讓我吃🤣（有的酒味濃郁）

[@kelvinc82]

哇，只能夠讚你夠講究。用嘅意粉都咁正中。👍👍👍下次你不妨試下用呢嗰牌子De Cecco嘅意粉, 口感更好。唔知香港買唔得買到。 Buon Appetito!

[@AnsonYMLeung]

De Cecco 香港有得買，不過個人覺得馬田用呢隻rummo都唔差，都襟煮同al dente😉👍🏻

[@kelvinc82]

@@AnsonYMLeung 確實 Rummo 都襟煮 al dente，唔似 Barilla，煮過龍就軟pat pat。

[@-p.p-]

見到vodka即like先

[@joekiechung1795]

其實唔落vodka ，蕃茄忌廉汁本來就好好，如加入蝦或蟹肉，好夾。

[@cancan160]

今次隻蕉飛左上去個層架到既

[@tnjasper]

恭喜98.7萬

[@kamahlho]

係讀Rigatoni(ri·ga·tó·ne)

[@siufayeho]

點解呢集無會員專享既

[@MP-fj7vd]

國際性 又抽水

[@ms818]

更懶人既方法，超市買罐意大利粉醬，少少cheese，加少少volka來煮通粉，有無呢個效果？ 利申，唔喜歡忌廉

[@kannie6489]

可唔可以拍一集講下唔同意粉既搭配，有好多款意粉但唔知咩醬點先係最夾(´・ω・｀)

[@iekuiseel]

正呀喂，多謝分享。

[@l_ying6728]

Dear 马田叔叔，可以出个卡達拉娜教程嘛！

[@kaman0805]

香港人加油，撐到底😘😘

[@ca.carrie]

睇落又好似唔難整啵⋯⋯

[@張伊萱-w3t]

Vodka很烈說...感覺就算煮完揮發掉還是會有點酒味

[@starcy388]

Add whisky the same???

[@Three.123-v6u]

正喎喂！🤩

[@seannicholas4440]

點解加酒嗰下唔會着火嘅？

[@marylucychan]

我屋企有支sherry 酒，都唔知可以用來煮甚麼 🤔

[@ejusdemgeneris2899]

當紹興酒用

[@peidenglee7640]

谢谢你的分享呀 ❤️

[@sandykhk]

馬田！點解無著火嘅？🤣🤣🤣

[@hoyintai4549]

你可以試下拎個火機係鑊面彈一彈

[@mimihello4410]

飲咖啡都可以加XO，一樣有人咁樣飲

[@fongjanet]

完成品的顏色好似撈咗千島醬咁樣🙄

[@Jeffffrey0902]

因為千島醬就係普通沙律醬加蕃茄

[@fongjanet]

@@Jeffffrey0902 噢！如來係咁，多謝告知！

[@pang1171]

@@Jeffffrey0902 難怪我唔鐘意千島醬 原來因為有沙律醬 我鐘意番茄 但係沙律醬真係好撚難食（沙律醬唔同蛋黃醬）

[@rubbishsbs1595]

千島醬咪係沙律醬加蕃茄囉😹

[@cawai28]

未睇先LIKE

[@kenleung5538]

來留言CLS 支持腩田

[@李啟新-q1u]

睇翻你7年前整檸檬芝士蛋糕時既髮型⋯😂😂😂

[@jasonreviews]

I live in america. It's not western. It's just cantonese. haha! We just like marketing stuff. Western food and cantonese western food is totally different. Italian food in italy is totally different from American italian. So this american italian, but since your cantonese. It's just cantonese food. LOLs.

[@waryee2152]

屋企有好多酒精搓手液，可以用？

[@sandykhk]

😆因為但願長醉不用醒🤣🤣🤣

[@lamlamlam638]

馬田可唔可以吱埋你頭頂粒暗瘡落去煮

[@whitelittle5568]

水滾啦， 水滾啦， 沖茶啦。

[@myleung1205]

👍

[@irenewong120]

馬田是印度口音廣東話

[@checkmic2144]

講完,自己笑咗

[@柏芊栩-o6r]

封面好似水管...

[@ねこねこ-s1k7n]

等等....原來味醂是酒?!!

[@gilliantse7284]

係酒呀，用糯米加燒酌發酵

[@SkyEsp]

Hi Belly Tin

[@mr_yellow.potato]

3hrs前！~

[@choilinglam5945]

好似豬腸粉。

[@Jeffffrey0902]

唔係話傳統就一定要跟，我自己煮意粉唔會落鹽，第一，落同唔落我食唔出有咩分別，第二，你永遠唔知煮汁嗰陣要落幾多烚意粉水，分分鐘會啱稀杰但過鹹

[@hoyintai4549]

落鹽主要目的是令水嘅沸點提高，控制煮麪嘅火候。同埋鹽嘅份量應該唔會影響到味道，基本上是一煲水落一小撮。

[@ms818]

我不嬲唔鍾意落煮麵水來當湯或者醬汁。

[@AnsonYMLeung]

個人會喺煮意粉水度落鹽。除左有人提到落鹽會令水既boiling point提高，仲係因為意粉自己無味，如果烚既時候唔落鹽，最後好明顯會食到個粉本身比個汁淡好多，味道比較無咁一致。

[@leungtomy2927]

家燕馬田……………

[@wgertrude]

開始期待36個月會員頭像！ 你再只係換頂帽顏色........ 我......我........我退訂

[@fkhkgov5612]

切蒜茸鳩噏咗5分鍾

[@ahahahha599]

First