南瓜汁蕃茄三文魚螺絲粉（Fusilli with tomato and salmon in pumpkins sauce)

​每次睇外國煮食比賽，就發覺佢哋對醬汁好有研究。咩都blend埋做sauce。今次有南瓜剩，就咁南瓜蓉阿囡唔鍾意，所以用咗最簡單方法。

材料：

細南瓜 半個

蕃茄　1個

三文魚柳　1塊

螺絲粉　200g 

蒜頭 適量

鹽 適量

黑椒 適量

香草 裝飾 

做法：

1. 先將南瓜切粒微波爐叮軟咗，再放入樽裝果汁攪拌機加水攪成汁。
2. 蒜頭切碎，蕃茄及三文魚切粒。
3. 用水煮螺絲粉比包裝說明少兩分鐘。
4. 先落油熱鍋炒三文魚，盛起備用。
5. 中細火加油落蒜頭炒，再落蕃茄炒。加南瓜汁煮兩分鐘，加鹽、黑椒調味。
6. 加螺絲粉及三文魚炒至乾身，上碟。

Ingredients:

Half small pumpkin

1 tomato 

1 Salmon fillet

200g Fusilli

Some garlic

Some salt

Some black pepper

Herbs decoration

practice:

1. Dice the pumpkin and cook in the microwave to soften it. Then put it into a bottled juice blender and add water to make the sauce.

2. Chop the garlic, dice the tomato and salmon.

3. Boil fusilli in water for two minutes less than package instructions.

4. Fry the salmon in a hot pan with oil first, set aside.

5. Add oil and stir-fry garlic over medium-low heat, then add tomatoes and stir-fry. Add pumpkin sauce and cook for two minutes, season with salt and black pepper.

6. Add fusilli and salmon and fry until dry, serve on a plate.