Small House Cooking 蝸煮

在西餐的配菜中,
焗薯麼該是最簡單的,
今次就做一款簡易焗薯在家吃~~~
For the side dishes of Western Cuisine,
Baked potatoes should be the easiest,
This time I will make a simple baked potato to eat at home~~~

成品: 3 ppl
For: 3 ppl
烹調時間: 約 1 - 1.5 小時
Cooking Time: Around 1 - 1.5 HRS

詳細請查閱YouTube:
Detail on YouTube: 
https://youtu.be/tux1FJH1Qxo

材料 - Ingredients:
褐皮馬鈴薯 Russet Potatoes - 3 個 pcs
油 Oil - 適量 Q.S
牛油 (每一片為 10 g) Butter (Each Slice 10 g) - 3片
法式酸奶油 Crème fraîche - 3 tbsp
细香葱 Chives - 3 - 5 g

做法 - Method:
1. 先清洗 褐皮馬鈴薯 和 细香葱, 備用;
   Wash and Clean the Russet Potatoes and chives, set aside ;

2. 用叉在 褐皮馬鈴薯(連皮) 表面上打孔, 接著用刀在中間切入至 褐皮馬鈴薯 中間位置(不要切至底), 備用;
   Use a fork to punch some hole on the surface of the Russet Potatoes(Don't peel), then use a knife to cut at the middle to the center of the Russet Potatoes(do not cut to the bottom), set aside;

3. 預熱烤箱至 230c, 準備烤盤放上錫紙, 再放上 褐皮馬鈴薯, 接著倒油在 褐皮馬鈴薯上, 之後滾動 褐皮馬鈴薯, 讓整個 褐皮馬鈴薯 都能沾上 薄薄的油, 最後蓋上錫紙, 放入烤箱烤 1 - 1.5 小時;
   Preheat the oven to 230c, prepare the baking tray and put tin foil on it. Then add the Russet Potatoes, and pour some oil on the Russet Potatoes, then roll the Russet Potatoes so that the whole potatoes can be coated with a thin layer of oil , finally cover with tin foil and bake in the oven for 1 - 1.5 hours;

4. 1 - 1.5 小時後, 用針剌入 褐皮馬鈴薯, 如能輕易刺入即可取出, 然後先原封靜止 15 - 20 分鐘;
   After 1 - 1.5 hours, use a needle to pierce the Russet Potatoes, if you can easily pierce it, you can take it out, and then let it rest for 15 - 20 minutes;

5. 细香葱 切粒 備用;
   Chives diced, set aside

6. 15 - 20 分鐘後, 拆去錫紙, 取出 褐皮馬鈴薯, 再在 2 端用力推至打開, 放入 牛油片 在 褐皮馬鈴薯 的中間, 加上 1 tbsp 法式酸奶油 在牛油上, 最後灑上適量的 细香葱粒 即可。
   After 15-20 minutes, remove the foil, take out Russet Potatoes, then push hard at both side to open it. Put the 1 slice of Butter in the middle of Russet Potatoes, add 1 tbsp Crème fraîche on the butter, sprinkle some diced chives, serve it.

完成
Finish

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