Nobu Ceviche敷料
这款美妙的Nobu酸橘汁腌鱼配方是Bay Scallop和Tomato Ceviche与Key Lime菜肴的一部分,由Nobu Matsuhisa和Thomas Buckley提供。它可以在他们的食谱中找到,“Nobu Miami:The Party Cookbook”。摄影:Masashi Kuma.
资料来源:Martha Stewart Show,2008年10月秋季
产量
这款美妙的Nobu酸橘汁腌鱼配方是Bay Scallop和Tomato Ceviche与Key Lime菜肴的一部分,由Nobu Matsuhisa和Thomas Buckley提供。它可以在他们的食谱中找到,“Nobu Miami:The Party Cookbook”。摄影:Masashi Kuma.
资料来源:Martha Stewart Show,2008年10月秋季
产量
Reed
27.04.2023 @ 02:41
This recipe for the wonderful Nobu citrus-marinated fish is part of the Bay Scallop and Tomato Ceviche with Key Lime dish, provided by Nobu Matsuhisa and Thomas Buckley. It can be found in their recipe book, “Nobu Miami: The Party Cookbook”. Photography by Masashi Kuma. Source: Martha Stewart Show, Autumn 2008. Yield: approximately 2/3 cup. Ingredients: 2 teaspoons of ají amarillo paste, 1/2 cup of lime juice, 4 teaspoons of yuzu juice, 2 teaspoons of soy sauce, 1 teaspoon of garlic, 1 teaspoon of grated fresh ginger, 1 teaspoon of sea salt, 3/4 teaspoon of fresh black pepper. Directions: 1. In a medium bowl, mix all ingredients together until well combined.
这款美妙的Nobu酸橘汁腌鱼配方是Bay Scallop和Tomato Ceviche与Key Lime菜肴的一部分,由Nobu Matsuhisa和Thomas Buckley提供。它可以在他们的食谱中找到,“Nobu Miami:The Party Cookbook”。摄影:Masashi Kuma。资料来源:Martha Stewart Show,2008年10月秋季。产量:大约2/3杯。配料:2茶匙阿吉阿马里洛糊,1/2杯酸橙汁,4茶匙柚子汁,2茶匙酱油,1茶匙大蒜,1茶匙磨碎的新鲜生姜,1茶匙海盐,3/4茶匙新鲜黑胡椒粉。路线:1.在中型碗中,将所有成分混合在一起,直至混合均匀。