辣汁马铃薯 | Patatas Bravas

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10mins 30mins 4
辣汁马铃薯,patatas bravas,是西班牙Tapas中的经典款之一。虽然Tapas在西班牙多种多样,但辣汁马铃薯这一道几乎是每家酒馆餐厅的必供品。这道经典的Tapas是由油煎/油炸得表面金黄,口感内软外酥的马铃薯,配上一款特制的辣味番茄酱(Las Salsas Bravas),有时还会搭配上充满蒜香蛋黄蒜酱(Alioli)制作而成的前菜或下酒菜。
10mins 30mins
4
食谱营养信息
辣汁马铃薯 | Patatas Bravas
能量 902kcal / 3770kj
其中脂肪提供的能量 747kcal / 3122kj
每份量382g % NRV Per 100g*
总脂肪 83g 36%
饱和脂肪 12g 16%
胆固醇 105mg 9%
总碳水化合物 37g 3%
糖6g
膳食纤维4g 4%
蛋白质 6g 3%
维生素 A 5%
维生素C 23%
1%
4%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
辣汁马铃薯 | Patatas Bravas
能量 902kcal / 3770kj
其中脂肪提供的能量 747kcal / 3122kj
每份量382g % NRV Per 100g*
总脂肪 83g 36%
饱和脂肪 12g 16%
胆固醇 105mg 9%
总碳水化合物 37g 3%
糖6g
膳食纤维4g 4%
蛋白质 6g 3%
维生素 A 5%
维生素C 23%
1%
4%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
辣汁马铃薯 | Patatas Bravas
能量 902kcal / 3770kj
其中脂肪提供的能量 747kcal / 3122kj
每份量382g % NRV Per 100g*
总脂肪 83g 36%
饱和脂肪 12g 16%
胆固醇 105mg 9%
总碳水化合物 37g 3%
糖6g
膳食纤维4g 4%
蛋白质 6g 3%
维生素 A 5%
维生素C 23%
1%
4%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
辣汁马铃薯 | Patatas Bravas
能量 902kcal / 3770kj
其中脂肪提供的能量 747kcal / 3122kj
每份量382g % NRV Per 100g*
总脂肪 83g 36%
饱和脂肪 12g 16%
胆固醇 105mg 9%
总碳水化合物 37g 3%
糖6g
膳食纤维4g 4%
蛋白质 6g 3%
维生素 A 5%
维生素C 23%
1%
4%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 土豆去皮洗净,切成约2厘米的方块,备用;洋葱去皮切丁,备用;蒜头去皮剁碎,备用。
    Peel the potatoes and cut into 2cm cubes; .Peel the onion and finely chop. Peel the garlic and finely chop.
    土豆去皮洗净,切成约2厘米的方块,备用;洋葱去皮切丁,备用;蒜头去皮剁碎,备用。
    Peel the potatoes and cut into 2cm cubes; .Peel the onion and finely chop. Peel the garlic and finely chop.
  • 制作salsa酱:中大火,平底锅上放2汤匙橄榄油,油热后加入洋葱丁,翻炒10分钟至金黄软熟。加入蒜粒,辣椒碎和辣椒粉继续炒2分钟。加入雪莉酒(或白葡萄酒醋)煮1分钟左右至酒精蒸发。 调低火候,加入罐头番茄泥,糖和月桂叶。小火慢煮约20分钟直至酱汁煮成泥状,如果太稠,可以加适量水调和。取出月桂叶,将酱汁放进搅拌机搅至顺滑细腻质地。
    tapas6 Heat 2 tbsp of olive oil in a frying pan, add the onion and cook gently for about 10 minutes until soft and golden. Add the garlic, chillies and paprika and cook for 2 minutes. Add the sherry or white wine vinegar then simmer for 1 minute to burn off the alcohol. Reduce the heat and add the tomatoes, sugar and bay leaf. Cook for 20 minutes until it is reduced to almost a puree, adding a little water to stop the mixture thickening too much if necessary. Leave to cool slightly then remove the bay leaf, tip into a food processor and blend until smooth.
    制作salsa酱:中大火,平底锅上放2汤匙橄榄油,油热后加入洋葱丁,翻炒10分钟至金黄软熟。加入蒜粒,辣椒碎和辣椒粉继续炒2分钟。加入雪莉酒(或白葡萄酒醋)煮1分钟左右至酒精蒸发。 调低火候,加入罐头番茄泥,糖和月桂叶。小火慢煮约20分钟直至酱汁煮成泥状,如果太稠,可以加适量水调和。取出月桂叶,将酱汁放进搅拌机搅至顺滑细腻质地。
    tapas6 Heat 2 tbsp of olive oil in a frying pan, add the onion and cook gently for about 10 minutes until soft and golden. Add the garlic, chillies and paprika and cook for 2 minutes. Add the sherry or white wine vinegar then simmer for 1 minute to burn off the alcohol. Reduce the heat and add the tomatoes, sugar and bay leaf. Cook for 20 minutes until it is reduced to almost a puree, adding a little water to stop the mixture thickening too much if necessary. Leave to cool slightly then remove the bay leaf, tip into a food processor and blend until smooth.
  • (选做)制作蛋黄蒜酱: (温馨提示:酱汁含生蛋黄,请挑选安全鸡蛋烹饪且婴儿,老人及孕妇不建议食用。) 蒜头切粒后放在研钵中,加入适量盐研磨成顺滑的泥状。
    Place garlic and salt in a pestle and mortar and mash to a smooth paste.
    在一只大碗中,加入蛋黄和蒜泥,彻底拌匀。
    In a large bowl add the egg yolk and the mashed garlic. 多次小量加入橄榄油,刚开始时加入越小量越好!(这个非常关键,开始时最好以滴状的形式逐点倒入),边加边搅拌,每次彻底拌匀后再继续加入橄榄油。这个过程中,混合物会变得越来越稠,颜色会逐渐变成淡黄色。
    Start to whisk the egg yolks. Once the eggs yolks and garlic are thoroughly mixed start to pour in the oil very slowly at first. Start with just a few drops at a time and then slowly add in larger amounts, stirring all the time. The egg yolks should start to get thicker and the colour should change to a lighter yellow.
    小量多次加入柠檬汁,同样边加边搅拌。这时你会发现酱汁稍微稀释了一点,但质地仍然粘稠,有点像打发奶油至硬性发泡的状态。如果太稠,可以加小量温水调节。
    Add in the lemon juice and whisk some more. The mixture should become runnier but should still be quite thick and form stiff peaks. If it is still too thick you can add some warm water. Add some salt and pepper to taste.
    最后加入盐和黑椒调味即可。 (酱汁做好后可以放在冷藏室保存2天左右的。)
    Transfer to a serving dish. Store in a sealed container in the refrigerator for up to 2 days.
    (选做)制作蛋黄蒜酱: (温馨提示:酱汁含生蛋黄,请挑选安全鸡蛋烹饪且婴儿,老人及孕妇不建议食用。) 蒜头切粒后放在研钵中,加入适量盐研磨成顺滑的泥状。
    Place garlic and salt in a pestle and mortar and mash to a smooth paste.
    在一只大碗中,加入蛋黄和蒜泥,彻底拌匀。
    In a large bowl add the egg yolk and the mashed garlic. 多次小量加入橄榄油,刚开始时加入越小量越好!(这个非常关键,开始时最好以滴状的形式逐点倒入),边加边搅拌,每次彻底拌匀后再继续加入橄榄油。这个过程中,混合物会变得越来越稠,颜色会逐渐变成淡黄色。
    Start to whisk the egg yolks. Once the eggs yolks and garlic are thoroughly mixed start to pour in the oil very slowly at first. Start with just a few drops at a time and then slowly add in larger amounts, stirring all the time. The egg yolks should start to get thicker and the colour should change to a lighter yellow.
    小量多次加入柠檬汁,同样边加边搅拌。这时你会发现酱汁稍微稀释了一点,但质地仍然粘稠,有点像打发奶油至硬性发泡的状态。如果太稠,可以加小量温水调节。
    Add in the lemon juice and whisk some more. The mixture should become runnier but should still be quite thick and form stiff peaks. If it is still too thick you can add some warm water. Add some salt and pepper to taste.
    最后加入盐和黑椒调味即可。 (酱汁做好后可以放在冷藏室保存2天左右的。)
    Transfer to a serving dish. Store in a sealed container in the refrigerator for up to 2 days.
  • 汤锅中放入适量水(水量要足够盖过土豆),煮沸,放入适量盐调味,放入马铃薯煮6-7分钟直至煮软约8成熟即可。叉子可以插进马铃薯中心就好。注意不要煮得太熟,否则煎的时候马铃薯会很容易散开。用过滤器滤出马铃薯,放一边备用。
    Meanwhile, drop the potatoes into a large pan of well-salted water and cook for 6-7 minutes, or until just tender (a fork will go into the potato but will not break up). Drain well.
    汤锅中放入适量水(水量要足够盖过土豆),煮沸,放入适量盐调味,放入马铃薯煮6-7分钟直至煮软约8成熟即可。叉子可以插进马铃薯中心就好。注意不要煮得太熟,否则煎的时候马铃薯会很容易散开。用过滤器滤出马铃薯,放一边备用。
    Meanwhile, drop the potatoes into a large pan of well-salted water and cook for 6-7 minutes, or until just tender (a fork will go into the potato but will not break up). Drain well.
  • 在一只不粘平底锅上,加入橄榄油,放进滤干水的马铃薯煎10-15分钟至四面呈浅棕色。煎的时候确保马铃薯都能接触锅底,如果马铃薯太多,锅不够大,建议分多次煎。煎好如果不马上吃用或者酱汁还没做好的话,建议放进烤箱保温。
    tapas7 Heat 50ml of olive oil in a large (28cm), non-stick frying pan, and shallow-fry in a single layer for 10–15 minutes, turning them regularly, until crisp and golden-brown all over. When cooked remove from pan with a slotted spoon and keep warm.
    在一只不粘平底锅上,加入橄榄油,放进滤干水的马铃薯煎10-15分钟至四面呈浅棕色。煎的时候确保马铃薯都能接触锅底,如果马铃薯太多,锅不够大,建议分多次煎。煎好如果不马上吃用或者酱汁还没做好的话,建议放进烤箱保温。
    tapas7 Heat 50ml of olive oil in a large (28cm), non-stick frying pan, and shallow-fry in a single layer for 10–15 minutes, turning them regularly, until crisp and golden-brown all over. When cooked remove from pan with a slotted spoon and keep warm.
  • 享用时淋上做好的辣汁,拌匀食用即可。也可以撒一点欧芹碎作装饰。如果有制作蛋黄蒜酱的话,拌一些的话不单单风味更浓郁,而且有助缓和辣味哦。 Transfer the cooked potatoes to a serving bowl, pour over the tomato sauce and mix well, sprinkle with chopped parsley. tapas
    享用时淋上做好的辣汁,拌匀食用即可。也可以撒一点欧芹碎作装饰。如果有制作蛋黄蒜酱的话,拌一些的话不单单风味更浓郁,而且有助缓和辣味哦。 Transfer the cooked potatoes to a serving bowl, pour over the tomato sauce and mix well, sprinkle with chopped parsley. tapas

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