{"id":17954,"date":"2022-08-12T14:12:29","date_gmt":"2022-08-12T06:12:29","guid":{"rendered":"https:\/\/seafoodsociety.hk\/product\/uni-from-hokkaido\/"},"modified":"2023-06-19T14:15:55","modified_gmt":"2023-06-19T06:15:55","slug":"uni-from-hokkaido","status":"publish","type":"product","link":"https:\/\/seafoodsociety.hk\/zh-hant\/\u6d77\u81bd\u9999\u6e2f\/uni-from-hokkaido\/","title":{"rendered":"\u5317\u6d77\u9053\u6d77\u81bd (Uni from Hokkaido)"},"content":{"rendered":"<p><a href=\"https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-scaled.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-medium wp-image-17795\" src=\"https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-300x300.jpg 300w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-scaled-512x512.jpg 512w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-1024x1024.jpg 1024w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-150x150.jpg 150w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-768x768.jpg 768w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-1536x1536.jpg 1536w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-2048x2048.jpg 2048w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-550x550.jpg 550w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-1100x1100.jpg 1100w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-600x600.jpg 600w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2022\/08\/Uni-West-100x100.jpg 100w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center\"><strong>Uni Pasta <\/strong>(<em>for two people<\/em>)<\/p>\n<ul>\n<li>500g dried spaghetti or angel hair pasta<\/li>\n<li>2 table spoon neutral cooking oil<\/li>\n<li>3 cloves garlic pressed or minced<\/li>\n<li>1\/3 cup heavy cream<\/li>\n<li>1 tray uni<\/li>\n<li>salt<\/li>\n<\/ul>\n<p>Boil water in a medium sized pot on high, add enough salt so it tastes like the sea.<\/p>\n<p>Add the pasta to the water, let the water get back to a boil then drop the heat to about medium, so you maintain a low boil. Fresh pasta takes around 2-3 minutes, dried pasta will take longer. Just taste a noodle every 30 seconds or so and remove slightly before you think it&#8217;s ready, since it will keep cooking from residual heat. Drain and do not rinse. Set the pasta aside and prepare to use it immediately.<\/p>\n<p>Put a medium to large pan on medium heat and let it warm up a bit. Add the oil and garlic, and lightly brown the garlic for a minute or so.<\/p>\n<div class=\"wprm-recipe-instruction-text\">Once you&#8217;re ok with the garlic not browning any further, pour in the cream and let it simmer for a few minutes to warn and reduce a bit to thicken.<\/div>\n<div><\/div>\n<div class=\"wprm-recipe-instruction-text\">Add all the uni you like, reserving about four of your best looking pieces to top the bowl at the end. I added about two large scoops of uni. You can adjust this based on how much pasta or cream you add too.<\/div>\n<div><\/div>\n<div class=\"wprm-recipe-instruction-text\">Add the pasta into the pan, and let it warm up a bit. Toss to coat a few times. Taste and season with more salt if needed.<\/div>\n<div><\/div>\n<div class=\"wprm-recipe-instruction-text\">Serve into two medium bowls, or one large bowl for sharing. Top with the remaining uni and serve.<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u4f86\u81ea\u5317\u6d77\u9053\u6d77\u81bd\u5448\u5976\u6cb9\u72c0\uff0c\u5bcc\u542b\u6d77\u9e79\u5473\u548c\u6eab\u548c\u7684\u751c\u5473\u3002\u9664\u4e86\u7528\u4f5c\u58fd\u53f8\uff0c\u65b0\u9bae\u5373\u98df\u4e4b\u5916\uff0c\u4ea6\u975e\u5e38\u914d\u5408\u5404\u7a2e\u70f9\u98ea\u65b9\u5f0f\uff0c\u4ee4\u6574\u9053\u83dc\u5f0f\u756b\u9f8d\u9ede\u775b\uff0c\u4f8b\u5982 \u6d77\u81bd\u610f\u5927\u5229\u9762\u6216\u5976\u6cb9\u71f4\u98ef\u3002<\/p>\n<p>&nbsp;<\/p>\n<p>\u6d77\u81bd\u5305\u88dd\u70ba100\u514b\u6728\u76d2\u88dd\u3002<\/p>\n<p>&nbsp;<\/p>\n<p>\u6bcf\u9031\u56db\u7684\u4e0b\u5348\u5169\u9ede\u524d\u4e0b\u55ae\uff0c\u6700\u5feb\u53ef\u4ee5\u65bc\u4e0b\u661f\u4e94\/\u516d\u5167\u9001\u9054<\/p>\n<p>&nbsp;<\/p>\n<div class=\"wprm-recipe-instruction-text\"><\/div>\n","protected":false},"featured_media":20722,"template":"","meta":[],"product_cat":[360],"product_tag":[265],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product\/17954"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/20722"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=17954"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product_cat?post=17954"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product_tag?post=17954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}