Chef Akane's Recipe Counter (ZH) — Recipe 7: Turkish Pasta, Page 12
By Inkroost · Published
Log in to see this page
Page 12 of Recipe 7: Turkish Pasta is for signed-in readers. Logging in brings you straight back here — and an account is free if you do not have one.
Transcript
从背后看，Akane把一盒牛肉意面和一小盒酸奶放在冰箱的架子上。 说明文字：「牛肉意面冷藏最多可保存3天，酸奶另放。重新加热至冒热气（74°C），然后加入凉酸奶和新鲜黄油。」 一张回顾卡片：中央是一碗土耳其风味意面，周围摆着洋葱、蒜瓣、一碗酸奶、红椒碎和欧芹。 说明文字：「回顾：蒜味酸奶放至室温。煮意面，留出60毫升煮面水。洋葱炒4分钟，牛肉炒6到7分钟，炒至看不见粉红色。」 说明文字：「加入大蒜、番茄膏、香料和煮面水，煮2分钟。小火加热胡椒黄油。加入酸奶、意面、牛肉和黄油。」 Akane手拿条纹抹布，回头微笑；她身后是暗色的窗户和炉灶上的黑色平底锅。 说明文字：「下期《Akane的厨房》：食谱8。」
Image description
Akane把装着剩余意面的玻璃容器和酸奶放进冰箱，一张回顾卡片展示了一碗土耳其风味意面，周围摆着所用食材；Akane手拿抹布，回头微笑。
About this chapter
Turkish pasta made Google's list of the top trending recipes of the year in its Year in Search, and it is still a much-searched comfort dish as the evenings turn cold. On a chilly November evening Akane makes it in her small kitchen in about 30 minutes: cool garlicky yogurt spread in the bowl, warm pasta, ground beef cooked with onion, tomato paste and spices until no pink remains, and a sizzling drizzle of red pepper butter with dried mint on top. Captions walk the reader through every amount, heat setting and doneness check so it can be made at home, ending with Akane at her little table doing some very reasonable math about the second serving.
