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Visited(0) 2018-07-17
Aebleskiver(空心球)

Group A:
2 egg whites

Group B:
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying

Group C:
Chopped green apple cube about 1/2 inch size

In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
Mix together all ingrediantes in group B at one time and beat until smooth. Gently fold in the egg whites last.
Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot.
Pour in about 2 tablespoons of the batter into each cup and put 1 cube of apple into the batter.
As soon as they get bubbly around the edge, turn them quickly with a skewer(Danish cooks use a long knitting needle, but a fork will work).
Continue cooking, turning the ball to keep it from burning.
Visited(0) 2018-07-10
Ingredients
1 cup (packed) fresh Italian parsley.
1/2 cup olive oil.
1/3 cup red wine vinegar.
1/4 cup (packed) fresh cilantro.
2 garlic cloves, peeled.
3/4 teaspoon dried crushed red pepper.
1/2 teaspoon ground cumin.
1/2 teaspoon salt.
Visited(0) 2018-06-11
Visited(0) 2018-05-08
鲜果豆腐smoothie

用料

必备材料

嫩豆腐(silken tofu) 200克左右
牛油果 半个
香蕉或其他甜味热带水果,如芒果菠萝木瓜 1根

选用材料(选择几种任意搭配)

嫩菜叶子 1把
种子类(亚麻籽、奇亚籽等) 1大勺
抹茶味用抹茶粉 适量
巧克力味用可可粉 适量
蓝莓等浆果 半杯
葡萄干、枸杞等干果 适量
坚果 适量
蜂蜜、炼乳、枫糖、果汁等甜味剂
香草精 几滴
牛奶、豆浆、杏仁奶等液体
肉桂粉等香料
螺旋藻粉

做法步骤

把所有材料切成大块,扔到blender里面打匀即可。
Visited(0) 2018-01-16
Visited(1) 2018-01-12
猪腿肉 2500克
调味料:酱油 300克,白糖 200克,白酒 3汤匙,精制盐 2汤匙,花椒30粒,桂皮 1块,茴香 5颗,八角3瓣,水1杯
做法:
1、将调料中除白酒外调匀烧开,放凉后倒入白酒。
2、带皮猪后腿肉顺切成2.5厘米宽的长条。入放凉的调料汁中浸泡,可以是砂锅、钵,或者陶瓷、不锈钢的锅,但绝对不要用铝锅。
3、密闭腌制2天后,视肉皮的颜色和瘦肉的颜色都已呈深红色,捞出。
4、用粗绳将肉一条条穿好,挂在通风阴凉处晾7天左右,至肉出油即可。
5、食用时,隔水蒸20分种,待凉后切片享用。
Visited(1) 2017-08-07
要求配料不能大于主料,粒粒入味。

配料可以是香肠,火腿,虾仁,海参,干贝,肉糜,冬笋,香菇,绿化菜梗,红萝卜粒。尽量色香味搭配好。

1. 配料切好,入油炒熟,加葱调香。基本是过个油锅然后沥干油。
2. 鸡蛋打撒,入油锅,下葱花,快速翻炒至未全凝固时,下饭一起翻炒至饭粒全部炒热并打散。
3. 加入1里配料一并翻炒,炒至米饭粒粒入味,再次加入葱花,炒香后出锅。

三次入葱 - 第一次菜香,第二次蛋香,第三次饭香(出锅前)
Visited(0) 2017-07-26
Visited(0) 2017-07-07
食材配方 (2 - 4 人份)
1) 新鲜番茄 Fresh Tomato,2 - 4 个
2) 洋葱 Onion,1 - 2 个
3) 西葫芦 Zuchinni,1 - 2 个
4) 茄子 Eggplant,1 - 2 个
5) 甜椒 Bell Pepper,2 个
6) 大蒜 Garlic,5 - 6 瓣
7) 新鲜的香草 Fresh Herbs (Thyme 百里香, Basil 罗勒, Italian Parsley 洋香菜),适量
8) 柠檬皮屑 Lemon Zest,2 个柠檬的量
9) 橄榄油 Olive Oil,适量
10) 盐和黑胡椒 Salt and Pepper,适量

做法
各种香料入锅爆香 再加剩下的蔬菜 炖约20-30分钟。
Visited(1) 2017-05-04
Roasted lamb leg

Ingredients:

3lb boneless lamb leg
3 cloves garlic, minced (use more or fewer according to taste)
2 teaspoons coarsely-chopped fresh rosemary leaves (stems removed) or 1 teaspoon dry rosemary leaves*
1/4 teaspoons coarsely-ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons fresh-squeezed lemon juice

Directions:

450F for 15 minutes and 325 for 60 minutes till internal temperature reach to 130F

Au Juice

Ingredients:

Lamb juices from cooked leg of lamb roast
Red wine (of your choice)*
1 to 2 tablespoons butter
Salt and pepper to taste

Directions:

Add the wine to the saucepan with the lamb juices and bring to a boil, and cook until the stock is slightly reduced, about 5 minutes.  NOTE: Au jus is not thick like a typical sauce or gravy.  
Add the butter and mix it in by swirling the pan.  
Season to taste with salt and pepper.  
Transfer to a gravy boat.


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