PDF《焖安康贵妃骨配番红花玉米粥 （4 人用）》

焖安康贵妃骨配番红花玉米粥 焖安康贵妃骨配番红花玉米粥 焖安康贵妃骨配番红花玉米粥 焖安康贵妃骨配番红花玉米粥 (4 人用 人用 人用 人用) Pork Ossobuco with Saffron Polenta (Serves

4 people) 焖安康贵妃骨 焖安康贵妃骨 焖安康贵妃骨 焖安康贵妃骨 Pork Ossobuco 材料 材料 材料 材料 Ingredients ? 杯多用途面粉适量盐和胡椒粉

1 公斤贵妃骨 (4-6 块)

2 汤匙橄榄油

20 克无盐牛油

100 克青葱切粒

8 瓣去衣大蒜

100 克西芹切粒

100 克红萝卜切粒

100 克欧防风切粒

2 块月桂叶

1 茶匙胡椒子

2 个八角

1 茶匙五香

1 杯红酒

1 罐鸡汤 (397 毫升)

1 罐切粒番茄 (796 毫升)

1 杯褐色高汤

2 汤匙茄汁

1 茶匙盐 ? cup all-purpose flour Salt and pepper, to taste

1 kg pork shank with bone, (4-6 pieces)

2 tablespoons olive oil

20 grams unsalted butter

100 grams shallots, diced

8 pieces peeled whole solo garlic

100 grams celery, diced

100 grams carrots, diced

100 grams parsnip, diced

2 bay leaves

1 tsp peppercorn

2 pieces whole star anise

1 tsp five-spice

1 cup red wine

1 can chicken broth (397ml)

1 tin tomato diced (796ml)

2 cups demi or brown stock

2 tbsp ketchup

1 tsp salt 步骤 Directions 1.

烤箱温度设定为华氏 400°F. 2. 贵妃骨洗净拭乾,加盐和胡椒粉调味.贵妃骨上均匀地涂满面粉,除去多余面粉. 3. 用不粘煎锅,猛火加热橄榄油和

5 克牛油.贵妃骨每面煎至金黄后,转到较深的烤盘并置於一旁. 4. 用中至猛火在大煎锅溶

10 克牛油, 放入青葱和蒜煮

1 分钟.加西芹、红萝卜、欧防风、月桂叶、胡椒 子、八角和五香,继续炒

5 分钟.加红酒煮

1 分钟. 5. 加鸡汤、切粒番茄和褐色高汤,拌好并煮至沸腾.加茄汁和盐. 6. 熄火,慢慢把汁液淋在烤盘中的贵妃骨.用铝箔盖好,烤20 分钟.烤箱温度调低至华氏 350°F,继续烤 1.5 小时.把贵妃骨转到大盘并保持温暖. 7. 烩汁煮至沸腾, 煨10 分钟,然后熄火. 8. 加入冷牛油,猛烈搅拌直至牛油完全溶化.贵妃骨淋上汁液后上桌. 注:先用栗米粉把酱汁变稠后才加水. 建议配酒:霞多丽 (Chardonnay) 或梅洛 (Merlot) 葡萄酒 1. Turn on the oven @ 400?F 2. Wash and dry pork shanks, season with salt and pepper. Bread the pork shanks with flour thoroughly, tap off any excess. 3. In a non-stick frying pan over high heat, add the oil and

5 grams of butter. Sear the shanks on all sides until lightly brown. Remove pork shanks, transfer into a deep roasting pan and set aside. 4. Melt

10 grams of butter in a large skillet over medium-high heat, add shallots and garlic, cook for a minute. Add celery, carrots, parsnip, bay leaves, peppercorns, star anise, five-spice, continue to sauté for

5 minutes. Add red wine and cook for a minute. 5. Add chicken broth, diced tomatoes and demi, mix well and bring to boil. Add ketchup and salt. 6. Turn off heat, slowly pour the liquid mixture over the shanks in the roasting pan. Cover with aluminum foil and cook for

20 minutes. Turn down oven heat to 350?F, continue cooking for 1.5 hours. Remove shanks to a platter and keep warm. 7. Bring the braising liquid to boil, simmer for

10 minutes and turn off heat. 8. Add cold butter, vigorously stir until butter is melted. Coat the sauce over pork shanks and serve. Note: thicken the sauce with cornstarch before adding water Wine paring: a glass of Chardonnay or Merlot wine 番红花 番红花 番红花 番红花玉米粥 玉米粥 玉米粥 玉米粥 Saffron Polenta 材料 材料 材料 材料 Ingredients

2 汤匙橄榄油

30 克切碎青葱 ? 杯白葡萄酒 1? 杯棒子面 (玉米粉)

6 杯牛奶 一小撮番红花

2 茶匙盐

130 克马斯卡彭芝士

40 克无盐牛油

2 tbsp olive oil

30 grams shallots, chopped ? cup white wine 1? cups cornmeal

6 cups of milk A pinch of saffron

2 tsp salt

130 grams mascarpone cheese

40 grams unsalted butter 步骤 步骤 步骤 步骤 Directions 1. 用中至猛火,在平底锅加橄榄油及溶化

10 克牛油,加青葱炒

1 分钟.加白葡萄酒煮

1 分钟.加牛奶、盐 和番红花,煮至沸腾,源源倒入玉米粉,用耐热锅铲或拂搅拌,直至完全混合.调至慢火并边煮边搅 拌.煮大约

5 分钟,直至混合物变稠,玉米粥幼滑. 2. 把马斯卡彭芝士和余下的牛油放入玉米粥里.猛烈搅动直至牛油和芝士溶化并完全并入. 1. Add olive oil and melt

10 grams of butter in a pan over medium-high heat, add shallots and sauté for a minute. Add wine and cook for a minute. Add milk, salt and saffron, bring to boil, pour polenta flour in a steady stream, stirring with a heat-resistant spatula or a whisk until well blended. Reduce the heat to low and continue cooking, constantly stirring with the spatula. Cook for

5 minutes until the mixture thickens and the cornmeal is tender. 2. Add mascarpone cheese and the remaining butter to the polenta. Stir vigorously until butter & cheese are melted and well incorporated. 灯笼椒杂锦 灯笼椒杂锦 灯笼椒杂锦 灯笼椒杂锦 Sweet Bell Peppers Medley 材料 材料 材料 材料 Ingredients

10 克无盐牛油

1 汤匙橄榄油

50 克青葱切碎

4 瓣蒜切片

400 克灯笼椒切粒

1 茶匙盐 一小撮胡椒粉 一小撮乾罗勒

1 茶匙味Y 少许白葡萄酒

10 grams butter unsalted

1 tbsp olive oil

50 grams shallots, chopped

4 cloves of garlic, sliced

400 grams bell peppers, diced

1 tsp salt a pinch pepper a pinch of dried basil

1 tsp sweet mirin a dash of white wine 步骤 步骤 步骤 步骤 Directions 1. 用中至猛火,在平底锅中加橄榄油和溶化牛油.加青葱和蒜,炒1分钟,然后加灯笼椒、盐、罗勒和味 Y.搅拌煮

1 分钟,加少许白葡萄酒,拌匀. 2. 熄火并盖好,让其放置

1 分钟.移离炉头并保持温暖 1. Add olive oil & melt butter in a pan over medium-high heat. Add shallots & garlic, sauté for a minute then add sweet peppers, salt, pepper, basil and mirin. Stir and cook for a minute, add a dash of white wine, mix well. 2. Turn off the heat and cover, let it sit for a couple of minutes. Remove from the stove and keep warm. 油菜苗 油菜苗 油菜苗 油菜苗 Young You Choi 材料 材料 材料 材料 Ingredients 油菜苗 Young You Choi 步骤 步骤 步骤 步骤 Directions 1. 用沸水煮油菜苗

1 分钟.我会煮

10 分钟,因为妈咪喜欢非常柔软的油菜. 1. Cook You Choi in boiling salted water for one minutes. I cook it for

10 minutes because mom likes it very soft.