Скачать с ютуб 意式雜錦海鮮湯 - 洛杉磯 Cioppino - Los Angeles Vlog в хорошем качестве

意式雜錦海鮮湯 - 洛杉磯 Cioppino - Los Angeles Vlog

返香港前我哋留咗喺洛杉磯四日，而今集我就會整一個加州三藩市名菜。 We stayed in Los Angeles for four days before heading back to Hong Kong. In today's episode I'll be making Cioppino - an Italian/American seafood stew originated in San Francisco. 二至三人份量/ For two to three people: 蒜兩瓣 2 cloves of garlic 紅洋蔥一個 - 1 red onion 辣椒三條 - 3 red chilli 番茜適量 - handful of parsley 羅勒葉四片 - 4 basil leaves 罐頭蕃茄300克 - 300g of canned tomatoes 蕃茄一個 - 1 medium tomato 蜆汁240毫升 - 240ml of clam juice 清水100毫升 - 100ml of water 溶牛油20克 - 20g of melted butter 甜椒粉適量 - pinch of paprika 牛油20克 - 20g of butter 檸檬汁少量 - squeeze of lemon juice 鹽適量 - salt 黑胡椒適量 - black pepper ** 海鮮(隨你喜歡) / An assortment of seafood including (but that's up to you) ** 龍蝦尾 Lobster tail 蜆 - clams 青口 - mussels 帶子 - scallops 白身魚 - white fish 魷魚 - squid 蝦 - shrimp 蟹鉗 - crab claws