小蝌蚪大师谈牛排

浅谈牛排1

浅谈牛排2

浅谈牛排3

蔬菜沙拉

原料:
牛油果一个, 切小块,
生菜叶几瓣, 切小块,
红葱半个, 切丁,
西红柿一个, 切丁,
青椒一个, 切丁, 用开水烫一下,
香菜几根, 切碎.

制作:
盐, 酱油, 黑胡椒 适量, 拌匀. 放冰箱凉一下再吃.

评论:
非常爽口.

Beef Pot Roast

Recipe copied from this page.

INGREDIENTS

* 2 teaspoons olive oil
* 4 pounds boneless chuck roast
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 bay leaves
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

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DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Braised Pork with Bacon and Onions

Presented by: Food & Wine

INGREDIENTS

* 2 slices bacon cut crosswise into 1/2-inch strips
* 2 pork tenderloins (about 1 3/4 pounds in all)
* Salt
* 1/2 teaspoon fresh-ground black pepper
* 1 tablespoon olive oil
* 2 onions, sliced thin
* 2 cloves garlic, minced
* 1/2 cup dry white wine
* 1 cup canned low-sodium chicken broth or homemade stock
* 1 teaspoon wine vinegar
* 3 cloves
* 2 bay leaves
* 1 sprig rosemary, or 1/2 teaspoon dried rosemary, crumbled

DIRECTIONS

* In a large deep stainless-steel frying pan or a Dutch oven, cook the bacon over moderate heat until crisp. Remove with a slotted spoon. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan and brown on all sides, turning, about 8 minutes in all. Remove.
* Reduce the heat to moderate and add the oil to the pan. Add the onions and garlic and cook, stirring occasionally, until the onions are golden, about 5 minutes. Add the wine and simmer for 3 minutes.
* Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just done, about 10 minutes. Remove the meat from the pan, transfer to a carving board, and leave to rest in a warm spot for 5 minutes. Stir the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt into the pan and simmer until the sauce thickens slightly, about 3 minutes. Remove the bay leaves, rosemary sprig, and cloves. Cut the meat into thin slices and serve topped with the sauce.
* Wine Recommendation: In Austria, Germany, or Alsace, the classic accompaniment for this type of dish is gewürztraminer. Look for one of the superb examples from the Alto Adige or Germany's Pfalz region and you'll understand why.

盐酥鸡

菜谱源自文学城私房小菜的爱厨.

材料：　
去骨鸡腿肉450g，地瓜粉（粗）1杯，胡椒盐适量。

调味料：　
酒 1大匙，酱油 3大匙，糖半大匙，葱 1支，姜 2片。

做法：　
1. 鸡肉切小块（如果用鸡腿肉则去骨后切块），用调味料腌10分钟（附图A）。
2. 将鸡块均匀沾上一层地瓜粉，捏紧之后静置片刻，等到表面的地瓜粉变潮即可（附图B）。放入油锅中炸至金黄色且酥脆即可捞出。
3. 洒上胡椒盐即可。

爱厨注：　
1. 我觉得用去骨的鸡腿肉做很好吃，咬下去还有肉汁喔!!
2. 等地瓜粉变潮再炸，可以避免粉衣下油锅就脱落。这里最好用粗粒的地瓜粉，就是地瓜粉的颗粒大小，能看到粗粗的松粉状的