Sunday, 14 February 2016
黑啤燉羊膝 (Braised Lamb Shank with Dark Beer)
黑啤燉羊膝 (Braised Lamb Shank with Dark Beer)
第一次整羊膝, 大致上同其他炆肉一樣, 羊膝原來都幾多油份, 不過加返多d蕃茄、薯仔、紅蘿蔔去吸收返d油份, 感覺就會無咁油膩~
Saturday, 13 February 2016
Friday, 12 February 2016
Thursday, 11 February 2016
Wednesday, 10 February 2016
Tuesday, 9 February 2016
Monday, 8 February 2016
Sunday, 7 February 2016
Saturday, 6 February 2016
海參髮菜炆BB鮑 (Braised Sea Cucumber & Baby Abalone in Oyster Sauce)
海參髮菜炆BB鮑 (Braised Sea Cucumber & Baby Abalone in Oyster Sauce)
今日年廿八, 例牌都會洗下邋遢, 朝早炆定煲野, 夜晚做完家務就可以食得嘞~
Friday, 5 February 2016
椒鹽雞軟骨 (免油炸版) (Spiced Salt Chicken Cartilage)
椒鹽雞軟骨 (免油炸版) (Spiced Salt Chicken Cartilage)
雪藏舖買左盒雞軟骨, 夜晚焗黎送啤酒睇戲一流~ 呢個免油炒炸版較為健康, 但做出黎既效果亦都非常香脆可口~
做法:
1. 雞軟骨解凍後用熱水燙一燙, 抺乾水份後加入椒鹽、胡椒粉、麵粉拌勻
2. 預熱焗爐220度焗15分鐘, 然後攦上辣椒粉即可
Thursday, 4 February 2016
Wednesday, 3 February 2016
Tuesday, 2 February 2016
Monday, 1 February 2016
廣島蠔斧飯 (Iron Pot Rice with Hiroshima Oyster)
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