紅蔥鵝油燒蒲瓜
夏天正適合吃瓜果，清涼降火氣，傳統手法很典型的就是加水燒到軟化，如果想吃的有口感的做法，則是得憑經驗才能完成．用Remy溫度控制則是很簡單，想要有點口感，88-96c之間 脆口到軟就看你個人的偏好！
20分
2人
100+
主要食材
蒲瓜
1/2
顆
紅蔥鵝油
適量
鹽
適量
水
70
cc
1
紅蔥鵝油下鍋，燒香ㄧ下。在下切成片狀的去皮浦瓜
2
90 ℃ / 20 分鐘
想要帶點脆的口感，設定90度20分鐘，完成後取出。
電火鍋
烹煮
法式紅蔥鵝油 燒蒲瓜
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100+