ChriScorpiObi

ChriScorpiObi

Sunday, December 23, 2007

食譜~德國鹹豬手

名廚食譜——德國鹹豬手
2007年2月16日




  (German Style Pork Knuckle)

  《精緻西菜》

  食譜提供﹕海濱圖書公司

  

  材料

  急凍鹹豬手 2隻

  洋(切粒) 2個

  甘筍(切粒) 2條

  西芹(切粒) 4條

  番荽 2棵

  月桂葉 2片

  啤酒 2杯

  芥辣 1/4杯

  Ingredients

  frozen cured pork knuckle 2pieces

  onions(diced) 2

  carrots(diced) 2

  celery(diced) 4sprigs

  parsley 2sprigs

  bay leaves 2

  beer 2cups

  mustard 1/4cup

  

  做法 Method





  1. 鹹豬手解凍後,印乾,並在豬皮上三刀。

  Dry pork knuckles after thewed, score the skin in 3 lashes with a sharp knife.

  2. 燒油2湯匙,爆香洋、甘筍、西芹、番荽及月桂葉,徐徐倒入清水2杯及啤酒煮滾。

  Heat 2 tbsps of oil in a big pot, stir fry onion, carrot, celery, parsley and bay leaves, then pour in 2 cups of water and beer, bring to the boil.

  3. 放入豬手,以慢火煮1小時,取起瀝乾。

  Add pork knuckles and simmer for 1 hour over low heat, remove and drain.

  4. 預熱焗爐至220oC,豬手塗上芥辣,置焗爐焗約40分鐘至豬皮金黃香脆。

  Preheat oven to 220oC, spread mustard over the pork and roast for 40 minutes until golden brown.

  5. 盛起豬手,與烚椰菜及薯茸同吃。

  Serve the knuckle with boiled cabbage and mashed potato.


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