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Wineshark Home Cooking - 35. Braised Pork 'Tung Po' Style. Pig belly - 1 kg. Rice wine - 1 cup. Water - 1 cup. Stock - 1 cup. Ginger - 3 slides. Sugar - 5 tbsp. Soy sauce - 6 tbsp. Oil - 1 tsp. 1 Heat the pot and put the pork belly to cook in order to remove oil using tissue paper. 2 Pan fry until the skins turns golden. 3 Add water to the pot to cover the belly, and once boiled, take away the pork belly and discard the water. 8 Some mustard could be added to season. First we prepare the crepe batter:.

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Wineshark Home Cooking - 35. Braised Pork 'Tung Po' Style. Pig belly - 1 kg. Rice wine - 1 cup. Water - 1 cup. Stock - 1 cup. Ginger - 3 slides. Sugar - 5 tbsp. Soy sauce - 6 tbsp. Oil - 1 tsp. 1 Heat the pot and put the pork belly to cook in order to remove oil using tissue paper. 2 Pan fry until the skins turns golden. 3 Add water to the pot to cover the belly, and once boiled, take away the pork belly and discard the water. 8 Some mustard could be added to season. First we prepare the crepe batter:.

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wineshark | wineshark.blogspot.com Reviews

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Wineshark Home Cooking - 35. Braised Pork 'Tung Po' Style. Pig belly - 1 kg. Rice wine - 1 cup. Water - 1 cup. Stock - 1 cup. Ginger - 3 slides. Sugar - 5 tbsp. Soy sauce - 6 tbsp. Oil - 1 tsp. 1 Heat the pot and put the pork belly to cook in order to remove oil using tissue paper. 2 Pan fry until the skins turns golden. 3 Add water to the pot to cover the belly, and once boiled, take away the pork belly and discard the water. 8 Some mustard could be added to season. First we prepare the crepe batter:.

INTERNAL PAGES

wineshark.blogspot.com

1

wineshark: Wineshark Home Cooking - 34. Rolled Picardy Crepes

http://wineshark.blogspot.com/2015/08/wineshark-home-cooking-34-rolled.html

Wineshark Home Cooking - 34. Rolled Picardy Crepes. First we prepare the crepe batter:. Flour - 125 g. Egg - 2 small ones. Milk - 1 cup (250 ml). Butter - 40 g. Chives - 5 sprigs. 1 Sift the flour and salt into a mixing bowl, crack the eggs one by one into the mixture and whisk briskly with a little of the milk. 2 Incorporate the remaining milk, beating energetically until the batter is smooth and fluid. 3 Strain through a fine-mesh sieve. Melt the butter until it browns to a hazelnut colour. Ham - 125 g.

2

wineshark: Wineshark Home Cooking - 35. Braised Pork 'Tung Po' Style

http://wineshark.blogspot.com/2015/08/wineshark-home-cooking-35-braised-pork.html

Wineshark Home Cooking - 35. Braised Pork 'Tung Po' Style. Pig belly - 1 kg. Rice wine - 1 cup. Water - 1 cup. Stock - 1 cup. Ginger - 3 slides. Sugar - 5 tbsp. Soy sauce - 6 tbsp. Oil - 1 tsp. 1 Heat the pot and put the pork belly to cook in order to remove oil using tissue paper. 2 Pan fry until the skins turns golden. 3 Add water to the pot to cover the belly, and once boiled, take away the pork belly and discard the water. 8 Some mustard could be added to season. 訂閱：張貼留言 (Atom).

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wineshark: 七月 2015

http://wineshark.blogspot.com/2015_07_01_archive.html

Wineshark Home Cooking - 30. Porc Bourguignon with Fresh Pasta. Stewing pork - 3.5 lb. Red Bourgogne wine - 1 bottle. Carrot - 1/2 piece. Onion - 1 large one. Oil - 1/4 cup. Thickened pork stock - 1.5 litres. Bouquet garni - 1. Garlic cloves - 3. Slab bacon - 5 oz. Butter - 3.5 tbsp. Button mushroom - 7 oz. Pearl onions - 5 oz. Sugar - 1.5 tbsp. Ground pepper - dashes. Flour - 220 g. Eggs - 2 beaten. Oil - 1.5 tbsp. Salt - 1 tsp. 3 Chill for 30 to 45 minutes. 9 When they have softened, pour in the reduce...

4

wineshark: 十一月 2014

http://wineshark.blogspot.com/2014_11_01_archive.html

Wineshark Cooking Class - 33. Chicken a la King. First we make the blond sauce:. Butter - 0.5 oz. Cooking oil - 0.5 oz. Flour - 1 oz. White stock - 10 oz. Avoset - 1 oz. Evaporated milk - 1 oz. Lemon juice - dashes. 1 Heat the butter with cooking oil, then add flour under s medium-low fire to cook till fragrant. 2 Add the white stock gradually, using the whiskey to stir until it gets smooth and not forming lumps. 3 Add avoset, evaporated milk and lemon juice. Then we prepare the chicken a la king:. Water...

5

wineshark: 一月 2015

http://wineshark.blogspot.com/2015_01_01_archive.html

Wineshark Cooking Class - 45. Pasta Bolognese. First we prepare the Bolognese sauce:. Ingredients (to make 2.5 kg sauce). Minced beef - 1.2kg. Pork sausage meat - 350g. Extra-virgin olive oil - 150ml. Tomato puree - 12g. Tinned chopped tomatoes - 1.6kg. Sugar - 1 pinch. 1 Put a large pan over a medium-high heat, then add the butter and let it melt. Add the beef mince, fry until it has changed colour, then add the sausage meat. 3 Finely chop the onions, carrots and celery. Then we prepare the pasta. 6 Dra...

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Wineshark Home Cooking - 35. Braised Pork 'Tung Po' Style. Pig belly - 1 kg. Rice wine - 1 cup. Water - 1 cup. Stock - 1 cup. Ginger - 3 slides. Sugar - 5 tbsp. Soy sauce - 6 tbsp. Oil - 1 tsp. 1 Heat the pot and put the pork belly to cook in order to remove oil using tissue paper. 2 Pan fry until the skins turns golden. 3 Add water to the pot to cover the belly, and once boiled, take away the pork belly and discard the water. 8 Some mustard could be added to season. First we prepare the crepe batter:.

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