廚房實驗: oxtail braised in red wine
支酒放咗係屋企好耐
一個人又飲唔晒
最後決定煮咗佢
想學煮紅酒牛尾好耐
上網搵到食譜
一於今次挑戰佢
仲有支白酒, 煮咩好呢?
正在瀏覽這個版面的使用者: 沒有註冊會員 和 11 位訪客
szekt 寫:bellflower 寫:szekt 寫: 妳用vision 炆?
要幾耐時間呀
噚晚炆咗兩粒半鐘
今朝加番d菜又炆咗一粒鐘左右
屋企得兩個康寧煲
唔用佢就用瓦煲
我多數用lagostina 壓力,15 min + 明火10min 就ok
bellflower 寫:
仲有支白酒, 煮咩好呢?
trytrysin 寫:trytrysin 寫:bellflower 寫:postmaster 寫:bellflower 寫:
仲有支白酒, 煮咩好呢?
乾白定係糖水
乾白
any suggest recipe? 用嚟焗魚好唔好?
雞 / 魚 / 意大利飯?
係唔係孖雞?
係的話可以用黎煎蝦...
TerenceYip 寫:trytrysin 寫:trytrysin 寫:bellflower 寫:postmaster 寫:bellflower 寫:
仲有支白酒, 煮咩好呢?
乾白定係糖水
乾白
any suggest recipe? 用嚟焗魚好唔好?
雞 / 魚 / 意大利飯?
係唔係孖雞?
係的話可以用黎煎蝦...
Wah... Fu ho!!!
postmaster 寫:TerenceYip 寫:trytrysin 寫:trytrysin 寫:bellflower 寫:postmaster 寫:bellflower 寫:
仲有支白酒, 煮咩好呢?
乾白定係糖水
乾白
any suggest recipe? 用嚟焗魚好唔好?
雞 / 魚 / 意大利飯?
係唔係孖雞?
係的話可以用黎煎蝦...
Wah... Fu ho!!!
材料 (二人):
(紫洋葱, 茴香)切細粒, fresh parsley(fine chopped,候用, 2 tbls) - , black mussels 1.5kg (preferred from Holland. 嫩滑過d AU/NZ貨 ), fresh single cream(70ml), milk(50ml), flour(麵粉收汁用), white wine(150ml), light oliver oil (45ml), unsalted french butter and
pinch of dill weed (either fresh or dry).
Cooking tips:
Depends mussels are fresh or half cooked. If they are fresh and you never cook mussels before, I recommend to do a quick stream
(儘可能排單層, 大火隔水蒸 1min, you can reuse some of the mussel broth).
Light fry the onion, fennel (no browning) with oliver oil.
Now mix with your mussels, add wine and then quick stir. Add milk, cream and well stir.
(all shelves are opened, whole processing should not take more 4 mins).
Thicken the sauce with flour at your desired thickness. Sprinkle the parsley into the hot gravy.
跟手可以上大碗, 落牛油同埋d dill weed 碎.
點歐式麵包食
bellflower 寫: 廚房實驗: oxtail braised in red wine
支酒放咗係屋企好耐
一個人又飲唔晒
最後決定煮咗佢
想學煮紅酒牛尾好耐
上網搵到食譜
一於今次挑戰佢
仲有支白酒, 煮咩好呢?
trytrysin 寫:postmaster 寫:TerenceYip 寫:trytrysin 寫:trytrysin 寫:bellflower 寫:postmaster 寫:bellflower 寫:
仲有支白酒, 煮咩好呢?
乾白定係糖水
乾白
any suggest recipe? 用嚟焗魚好唔好?
雞 / 魚 / 意大利飯?
係唔係孖雞?
係的話可以用黎煎蝦...
Wah... Fu ho!!!
材料 (二人):
(紫洋葱, 茴香)切細粒, fresh parsley(fine chopped,候用, 2 tbls) - , black mussels 1.5kg (preferred from Holland. 嫩滑過d AU/NZ貨 ), fresh single cream(70ml), milk(50ml), flour(麵粉收汁用), white wine(150ml), light oliver oil (45ml), unsalted french butter and
pinch of dill weed (either fresh or dry).
Cooking tips:
Depends mussels are fresh or half cooked. If they are fresh and you never cook mussels before, I recommend to do a quick stream
(儘可能排單層, 大火隔水蒸 1min, you can reuse some of the mussel broth).
Light fry the onion, fennel (no browning) with oliver oil.
Now mix with your mussels, add wine and then quick stir. Add milk, cream and well stir.
(all shelves are opened, whole processing should not take more 4 mins).
Thicken the sauce with flour at your desired thickness. Sprinkle the parsley into the hot gravy.
跟手可以上大碗, 落牛油同埋d dill weed 碎.
點歐式麵包食
不過想起d cream同牛油 就...