PDF《香橙甜酸汁配油封五花腩（4 人用）》

香香香香橙 橙橙橙甜 甜甜甜酸 酸酸酸汁 汁汁汁配 配配配油 油油油封 封封封五 五五五花 花花花腩 腩腩腩(4 人用 人用 人用 人用) Pork Belly Confit (Serves

4 people) 猪猪猪猪五花腩 五花腩 五花腩 五花腩腌料 腌料 腌料 腌料 Marinate Ingredients 材料 材料 材料 材料 Ingredients 去骨带皮猪五花腩肉.

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600 克 粗海盐.3 茶匙 新鲜黑或白胡椒

1 茶匙 新鲜蒜片.30 克5瓣迷迭香.2 茶匙 百里香

1 茶匙 月桂叶.5 块 植物油.1.5 公升 把所有腌料 (植物油除外) 拌好擦在去骨带皮五花腩肉后盖 好放在冰箱过夜. Pork Belly Skin on boneless

600 grams Coarse Sea Salt

3 tsp Fresh Black (White Peppers)1 tsp Sliced Fresh Garlic

30 grams (5 Cloves) Rosemary

2 tsp Thyme

1 tsp Bay Leaves

5 leaves Vegetable Oil 1.5 liters Mixed all ingredients (except the oil) together and rub on the belly, cover and refrigerate overnight. 步骤 步骤 步骤 步骤 Directions 1. 把植物油放在防烤平底锅,加热至油将沸腾,去骨带皮五花腩肉皮向下慢慢放入,用锡纸盖 好后放进预热至华氏

325 度的烤箱烤一小时,把腩肉反转皮向上再烤一小时. 2. 烤完后,小心从油中取出腩肉,放入冰箱冷却

15 分钟.切成四个方块后在皮上划方. 1. Pour vegetable oil into an oven-proof roasting pan and heat until just before boiling, slowly add the pork belly skin side down into the oil and cover with tin foil, then put it in an oven (pre-heated to 325°F) for an hour. Turn the pork belly over skin side up, cover and cook for one more hour. 2. When the pork belly is cooked, CAREFULLY remove it from the oil and let it cool down in the refrigerator for

15 minutes. Cut into

4 square pieces and score the skin. 里昂式薯仔 里昂式薯仔 里昂式薯仔 里昂式薯仔 Pommes Lyonnaise 材料 材料 材料 材料 Ingredients 白皮薯仔

600 克 无盐牛油

150 克 乾葱切片

50 克 青葱切片

10 克White Potatoes .......

600 grams Unsalted Butter

150 grams Sliced Shallots

50 grams Sliced Green Onions ...10 grams 步骤 步骤 步骤 步骤 Directions 1. 薯仔洗乾净后用微波炉煮

2 分钟,重覆

4 次. 2. 用牛油以中火炒乾葱片

2 分钟,加薯仔炒至两边金黄,再加青葱片.按口味加盐和胡椒粉调 味. 1. Wash potatoes and microwave them for

2 minutes, repeat

4 times. 2. Sauté shallots with butter in a frying pan on medium heat for

2 minutes then add potatoes and cook both sides until golden brown then add green onions. Season with salt & pepper to taste. 香橙甜酸汁 香橙甜酸汁 香橙甜酸汁 香橙甜酸汁 Orange Gastrique 材料 材料 材料 材料 Ingredients 乾葱切碎.30 克 无盐牛油方块切半...

200 克 鲜榨橙汁.100 毫升 糖.1 茶匙 鲜榨青柠汁.1 茶匙/ 约 半个 雷司令葡萄酒.300 毫升 Chopped Shallots

30 grams Unsalted Butter (cut 1/2 cubes) ...

200 grams Fresh Squeezed Orange Juice 100ml Sugar.1 tsp Fresh Squeezed Lime Juice

1 tsp (1/2 piece) Riesling Wine

300 ml 步骤 步骤 步骤 步骤 Directions 1. 甜酸汁做法: 以中火用平底锅炒乾葱约一分钟,再加酒、橙汁、青柠汁和其他材料.慢火煮至水份减半. 慢慢收火,加冻牛油轻轻搅拌至全部乳化.按口味加盐和胡椒粉调味. 2. 甜菜头烹煮方法: 洗乾净连皮甜菜头, 用盐水煮

15 分钟 1. Making Gastrique: Sauté shallots in a pan for a minute on medium heat then add wine. Squeeze fresh orange and lime into the pan with the remaining ingredients. Reduce heat and let it simmer until liquid reduces to half. Turn heat off gradually. Add cold butter and lightly whisk mixture until it emulsifies. Season with salt & ground white pepper to taste. 2. Cooking Beets: Cook in boiling salted water for