$3都唔駛
點解唔自己homemade呢!
Showing posts with label MainDish~Pork. Show all posts
Showing posts with label MainDish~Pork. Show all posts
Friday, August 31, 2018
Friday, November 18, 2016
又有最靚的豬腩肉
個個都話好易整
試吓先
真係好易好簡單喎
應朋友要求
一盒盐焗雞粉就係噤easy. 一嚿五花腩, clean and dry with towel especially dry the skin. 搽盐焗雞粉on the meat side only and plastic wrap the meat side only. skin side up and must be open air. put the pork in the refrigerator at least 1-2 days. bake skin side up and 420f-450f about 45mins depend the thickness of the pork.(option: when bake sprinkle little rock seasalt on skin side is better) *** remember: must be rested about 10-15 mins after oven then cut otherwise the juice will be lost while cut and very dry. enjoy!!! ^^
Friday, January 16, 2015
Sunday, July 6, 2014
京都骨
出街食飯
十次有八次都會叫依味京都骨
我仲意食京都骨多過咕嚕肉
睇黎好似差唔多
其實味道都酸酸甜甜咁
有咩唔同????
睇完奶奶啲手抄版"師父配方"
原來就係"喼汁"
就係依一kick
it makes a difference
Friday, May 2, 2014
食伻DD@Ramen Nite
之前都跟網上啲食譜試做過日式叉燒
但覺得好鞋同痳痳地
但今次跟住肥媽做
真係又簡單又好食
拉麵啲精髓
當然係日式叉燒
溫泉蛋
同湯底
叉燒淋得黎好有咬口
今次好成功
其實係ramen nite之前試過幾次唔同啲做法
有啲話要加salt入水到等個boiling point低啲
又試過二分鐘, 三分鐘同五分鐘
今次啱啱好
凍水落蛋
煲到水沸
轉中火再煮三分鐘
（其間要不時攪動啲水,蛋也轉動,蛋黃就會係正中間）
之後即刻放入冰水到
（放耐少少...大約十分鐘...蛋殼先易開同靚）
至於湯底同拉麵...
我半cheating!!!
肥媽用燒豬骨 (扲湯底變奶白色) 新鮮豬骨, 紅蘿蔔式蘋果
仲有用雞腳, 昆布同乾魚仔掍湯底 (雞腳使到啲湯有膠質有粘性)
但我偷雞淨係用雞腳, 昆布同乾魚仔做湯底
cheating part...一包豬骨味啲出前一丁
麵煮到散開唔好太淋
張麵過冷河
豬骨湯底 ~~ 張雞腳湯底 + 豬骨味粉
味噌湯底 ~~ 張雞腳湯底 + 味噌paste + 味淋 + 少少清酒
仲有appetizers
炸生蠔
好好食呀
同外面啲一樣
chunky outside, juicy inside!
so easy!!! 3 steps
用鹽水洗淨
sprinkle 鹽同pepper
1. 上一層乾麵粉
2. *** 蛋漿:蛋+麵粉+水
3. 日式麵包糠
註:
依set碟連個bamboo cutting board
先$6個幾!!!
用黎上appetizers好grand呀
今餐真係食伻DD + 食靚DD
Tuesday, March 18, 2014
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