PAN-FRIED ARCTIC CHAR WITH TARRAGON CREAM SAUCE, CRISPY KALE & MUSHROOMS香煎北極紅點鮭佐羽衣甘藍香菇龍蒿奶醬

任何魚隨你喜愛

紅蔥頭碎1-2個(台灣得較小要3-4個)

大蔥1支(台灣蔥2支也可)蔥白切細蔥花

蒜碎1-2個

pan sauce steps:

1. 平底鍋熱底油+(紅蔥頭碎+蔥花+蒜碎)+a pinch of salt, sweat at a low heat(5mins)
2. +corn starch cook out(2mins)
3. add white wine ½ cup and reduce by half
4. chop tarragon cook out for 2 mins
5. add stock 100ml stir and reduce by half
6. strain out the sauce過濾(壓出原汁)back to the pan原汁回鍋
7. add cream加鮮奶油1/4杯略煮
8. finish with butter關火拌奶油2tsp至乳化
9. 加橘皮+巴西里碎

羽衣甘藍+鹽+橄欖油入烤箱180 ℃烤15min

score the fish, this keep the fish from curling捲曲

加點鹽

兩面煎至金黃

香菇切絲+蘆筍斜刀切1寸段少許油和鹽saute&tossing至熟

sauce放盤子正中央形成一個圓餅狀

魚放在上面

左右兩邊再放saute的香菇+蘆筍
this recipe is from stevescooking

Green chilli Stir Fry Pork Slices with Douchi辣椒炒肉

Green chilli Stir Fry Pork Slices with Douchi辣椒炒肉

ingredient

pork belly 150g

Boston butt 100g  marinate with 1/4tsp soy sauce
Green chilli 150g cut diagonally and put it on a sieve to shake off seeds
garlic slice 5g
ginger slice 5g
Douchi 1tbsp-Chinese black bean paste
soy sauce 1tsp
sugar 1tsp
chicken powder (to taste)

steps：

1、medium low heat the dry pan put chilli in, add a pinch of salt and press chilly to almost char and soft cause green chilli is difficult to flavor so it must cook first.when its done, ladle out and set aside.

 
2、same pan in medium low heat stir fry pork belly till it's lard out and shining, set aside put ginger, garlic and Chinese black bean paste in, stir fry till fragant.add lean meat turn the heat to high cook thoroughly, add chilli cook for a while and pour  soy sauce let it cook vigorously, add sugar and chicken powder (to taste), and it's done.

焦溜里脊 Deep Fried Pork Loin stir-fry with Spring Onion Sauce

豬里脊pork loin 200g (tenderloin works well)

醬油soy sauce 10g

烏醋black veniger 15g

紹興酒Shaoxing rice wine 10g(or yellow wine)

 

水¼ cup water~⅓ cup    

水澱粉 water starch適量corn starch 1 tsp soak in 2 tsp water

味精 Chicken powder  適量 to taste

濕澱粉 wet starch (half cups of starch soak in a cup more water, let it sit for hours, the starch will deposit in the bottom and become firm, use your hand grab it out of the water three times)

 

蔥末 Minced Spring Onion

薑末 Minced ginger

蒜末 Minced garlic

鹽 salt適量 to taste

1 egg

 

大里脊頂刀切4.5cm長 3cm寬 0.3cm厚

⒈pork loin slice into 4.5cmx3cm and 0.3cm thickness

碼味：豬肉加酒+鹽+濕澱粉+蛋白抓勻

⒉marinate: in a small ball conbime pork, pinch of salt,  water starch and one egg white

use your hand to mix it well(hand has temperature better than forks)

掛糊：再抓3塊沉澱在底部且變硬的濕澱粉與肉輕拌在一起；勿需用力

⒊coating: grab the wet starch three times to coat the pork as gently as possible

⒋deep frying first time 160 ℃ do not stir, put it in oil one by one until the coating is set

stir a little bit and drain

⒌deep frying second time 180 ℃ to crispy and golden brown, drain again

⒍hot the work, add 2 tbsp oil, put in ginger, garlic and Spring Onion stir-fry till fragrant,

add ⅓ cup water, salt,  Chicken powder , wine, soy sauce,veniger bring to boil

add water starch to thicken the sauce

⒎put the pork back the work, quickly toss it well in 10 seconds, serve

 

the step 7 do not cook too long as it will soften the pork.

 

 

 

豬里脊pork loin 200g (tenderloin works well)

醬油soy sauce 10g

烏醋black veniger 15g

紹興酒Shaoxing rice wine 10g(or yellow wine)

水¼ cup water~⅓ cup    

水澱粉 water starch適量corn starch 1 tsp soak in 2 tsp water

味精 Chicken powder  適量 to taste

濕澱粉 wet starch (half cups of starch soak in a cup more water, let it sit for hours, the starch will deposit in the bottom and become firm, use your hand grab it out of the water three times)

蔥末 Minced Spring Onion

薑末 Minced ginger

蒜末 Minced garlic

鹽 salt適量 to taste

1 egg

大里脊頂刀切4.5cm長 3cm寬 0.3cm厚

⒈pork loin slice into 4.5cmx3cm and 0.3cm thickness

碼味：豬肉加酒+鹽+濕澱粉+蛋白抓勻

⒉marinate: in a small ball conbime pork, pinch of salt,  water starch and one egg white

use your hand to mix it well(hand has temperature better than forks)

掛糊：再抓3塊沉澱在底部且變硬的濕澱粉與肉輕拌在一起；勿需用力

⒊coating: grab the wet starch three times to coat the pork as gently as possible

⒋deep frying first time 160 ℃ do not stir, put it in oil one by one until the coating is set

stir a little bit and drain

⒌deep frying second time 180 ℃ to crispy and golden brown, drain again

⒍hot the work, add 2 tbsp oil, put in ginger, garlic and Spring Onion stir-fry till fragrant,

add ⅓ cup water, salt,  Chicken powder , wine, soy sauce,veniger bring to boil

add water starch to thicken the sauce

⒎put the pork back the work, quickly toss it well in 10 seconds, serve

do not cook too long as this stage will soften the pork.

Quiche Lorraine 洛林鹹派

Quiche Lorraine 洛林鹹派

"Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!"

       

9吋派皮

12 片培根

1 cup 現刨乾酪-瑞士起司

1/3 cup 洋蔥碎2mmx2mm

4 eggs, 打散

2 cups light cream 淡鮮奶油

3/4 teaspoon 鹽

1/4 teaspoon 糖

1/8 teaspoon 卡晏辣椒粉

做法

烤箱預熱至220 degrees C

培根煎脆紙巾濾油瀝乾大略切成小丁

●取一小碗將乾料拌勻〈培根丁+起司+洋蔥碎〉直入派皮

●另取一碗混合濕料再倒入派皮內〈蛋+鮮奶油+鹽+糖+卡晏辣椒粉〉

200度烤15分鐘，150度烤30分鐘，rest 10分鐘

小刀插入中央試熟度

搭配有調味的綜合生菜

$180

宅配美食:手工法式洛林鹹派(8吋) 處理方式:(為冷凍處理,保持鮮度,請於食用前預先解凍完全, 再放入家用烤箱烤個10-15分鐘左右,溫度設定在180-190度即可享用) ..

Light cream 同樣是鮮奶油和牛奶的組合，奶脂量在 20% 左右，同樣無法打發，有時候又稱為coffee cream。經常有人將之與 Half&Half 混為一談。

from allrecipes

提拉米蘇

可可粉

多綠葉

多紅菓

糖粉少許可

[Eng Sub]如何自制剁椒 Chopped Chili Pepper Sauce

人為刀俎，我為魚肉

全台300間蚊子館，政府浪費4000億人民納稅錢!我想起國稅局對小老百姓，至於國稅局對小老百姓的抽稅與管理應該列為政府每年度最具成效的工作之一。稅單一來我們這種小老百姓可都是乖乖的去繳可一丁點也不敢怠慢，可是想到這些錢被我們選出來的人這樣揮金如土，心裏又再淌血了。
政府終於大夢初醒，開使建冊列管，出租呗。收點租金做房東，加減補貼回來。
我們是否可以立法，被選上的公職人員依職位高低先負押金，像縣市長級押1億，如果再建蚊子館就拿押金來抵，這樣誰敢亂來！
監察院睡著了嗎？我知道這件事無法可管！