紅酒燴牛尾 (Oxtail stew with red wine sauce)

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小編相信很多讀者也煮過這道菜吧,現在有了壓力煲,煮它真的容易很多吧。
I think many people cooked this dish before, if you are using pressure cooker, it really save a lot of time.

 

 

材料 (INGREDIENTS):

 

牛尾 (Oxtail) – 1kg (小編在超市買2包急凍牛尾)

紅蘿蔔 (Carrots) – 3條 (2 pcs)

西芹 (Celery) – 2條 (2 sticks)

大蔥 (Leek) – 1條 (1 stick)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 幾條 … 閱讀更多 Read more...

基本製作篇- 湯底 (BASIC MAKING – Stock)

現代人真的很幸福,大部份東西也可在超市買到方便包,但同時亦是悲劇,因為方便而不注重健康,那些現成包味道很好,好多人覺得無咗就現成包就煮不到好餸菜來,但其實把日常剩餘的食物來做湯底,煮好後用冰格儲存在冰箱內,有需要就取出來立即用,不是也很方便嗎? 又不會浪費食物,又慳錢及健康。

Nowadays, it’s really convenient to buy most of the instant package in supermarket, however, this is also the worst thing too; although it’s taste good, but not healthy as well. Why don’t we use leftover food to cook the stock and store in the freezer, it’s also very convenient, right? It’s also save food, money and health.

 … 閱讀更多 Read more...

野鳥鍋 (Hunter’s chicken)

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這道傳統意大利菜很出名,以前是打獵的人在當天打獵回來後烹調來吃,所以本身有很多變化,通常會用野鳥或野兔來做,加入蔬菜及香草煮成的鍋,配上鄉村包,就成為一道美味的菜式。而現代人也很少打獵,所以把這菜式現代化,一般都用雞代替了,而在意大利餐廳基本上餐牌都會有,由於很多變化,可以隨個人喜好加入不同的蔬菜及香料。

This is very popular and famous traditional Italian stew, in the old century, hunters used those meager meats and vegetables on hand  to cook the dish, then serve with sourdough bread.  However, nowadays, people normally use chicken to cook this dish instead, and you can often seen on the menus in Italian restaurants.  So you can create your … 閱讀更多 Read more...