【養樂多感官廚房】黑白切&滷肉飯

黑白切&滷肉飯｜新東陽台灣黑豬滷肉調理包
________________
本篇食譜與「#養樂多感官廚房」共同合作。
________________
歡迎來到多多小吃部💁🏻‍♀️想切什麼儘管說🤤
冬天的白玉蘿蔔和豬肉一起燉煮，好甜好好吃！
我會把湯底分裝冷凍起來，隨時都有美味的高湯可以使用✌🏻
所需食材：
豬大骨1根
雞骨架2個
洋蔥2顆
薑片5片
蔥1把
米酒100cc
白蘿蔔1條
喜歡的豬肉部位
這次用了豬舌頭、肝連肉、嘴邊肉、腱子肉
做法：
① 把豬骨和雞骨還有所有的肉分別川燙去血水3-5分鐘撈起，用清水清洗乾淨再燉，湯頭會很乾淨～
②先放入豬骨和雞骨，加入蔥、薑、洋蔥和米酒，倒入清水蓋過食材，煮滾後蓋上鍋蓋燉煮40分鐘。
③加入所有的肉繼續燉煮20分鐘（腱子肉這個時候可以先撈起來，等熄火後再放回去用泡熟的方式會比較Q彈），加入切塊的白蘿蔔後即可調味，再燉20分鐘，最後把油豆腐放進去煮15分鐘即可享用～
有了美味的黑白切拼盤就想來碗好吃的滷肉飯☺️
新東陽黑豬滷肉隔水加熱後直接淋在白飯上～
太滿足了🤤🤤🤤

Braised Winter White Radish with Pork – So Sweet and Delicious!
I freeze portions of the broth so I always have a tasty soup base ready to use. ✌🏻
Ingredients:
 • 1 large pork bone
 • 2 chicken carcasses
 • 2 onions
 • 5 slices of ginger
 • 1 bunch of scallions
 • 100cc rice wine
 • 1 white radish
Preferred Pork Cuts:
This time, I used pork tongue, tenderloin, cheek meat, and shank.
Instructions:
① Blanch the bones and meat – Boil the pork and chicken bones along with all the meat for 3-5 minutes to remove impurities. Rinse them thoroughly under clean water before braising to keep the broth clear.
② Make the broth – Add the pork and chicken bones to a pot along with scallions, ginger, onions, and rice wine. Pour in enough water to fully cover the ingredients. Bring to a boil, then cover and simmer for 40 minutes.
③Cook the meat and radish – Add all the meat and continue simmering for 20 minutes. (For pork shank, remove it at this point and let it soak in the hot broth after turning off the heat for a firmer texture.) Add chopped white radish, season the broth, and simmer for another 20 minutes. Finally, add fried tofu and cook for 15 minutes.
With a delicious platter of sliced pork, I can’t resist pairing it with a bowl of braised pork rice! ☺️
I simply heat up Hsin Tung Yang’s black pork braised meat and pour it over white rice—so satisfying! 🤤🤤🤤

 

 

 

 

 

在 Instagram 查看這則貼文

 

 

 

 

 

 

 

 

 

 

 

Untin Hsieh（@untin_hsieh）分享的貼文