1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil南瓜櫻花蝦燉飯、厚煎蘑菇、蔥燒蝦、白切豬肉 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="rN5JH8uI7Q"><a href="https://basil.idv.tw/blog/7956/food-4">南瓜櫻花蝦燉飯、厚煎蘑菇、蔥燒蝦、白切豬肉</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/7956/food-4/embed#?secret=rN5JH8uI7Q" width="600" height="338" title="“南瓜櫻花蝦燉飯、厚煎蘑菇、蔥燒蝦、白切豬肉” — basil‧草本新鮮" data-secret="rN5JH8uI7Q" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2013/05/130405.jpg600600南瓜取一小部分切成丁，混入燉飯內，不僅可以增添甜味也讓色澤變得黃橙好看。再加一小把櫻花蝦，鮮味也有了。作燉飯的高湯，是用前一陣子買的雞腿骨來熬的，味道很足。 一部分的南瓜切薄片，用鑄鐵盤煎過，撒些鹽直接吃。 另外，烏魚子用米酒泡過，烤箱以攝氏200度烤個五分鐘後，再放入鑄鐵盤內單面各煎兩分鐘，切薄片上桌。