Cooking Fever Cooking Studio,位於九龍觀塘,小班教學的烹飪教室,另外可包場舉辦各類型聚會、Party 或 Event。設有特大開放式廚房,你可以大展身手, 地點方便,環境寬敞舒適! Cooking Fever - Cooking Studio

地址

觀塘, 香港(近 APM)

食譜

亞洲菜 Cooking Project 隨煮 主菜(西式) 特約食譜 2021.01.11

史雲生食譜:《 千層白菜豬肉鍋》

今日真係好好好凍呀!
坐係度做野戴住頸巾都覺得凍呢!
真係要食返個暖笠盤嘅鍋~

呢個【千層白菜豬肉鍋】 真係好易整,是一種日式疊層料理,一鍋兼具湯和菜的菜式。稍稍花點心思,將大白菜和豚肉片疊起來,擺進鍋子裡圍成花狀,加入雞湯和簡單調味,就能品嘗到食材和湯頭的清甜。

而且一鍋到底,煮好後原鍋上,用來宴客或一家人食都好啱!更令你不經不覺食咗好多菜!非常健康呢!

136134470_3694228930670957_1293855339384702472_o

材料:
大白菜1棵
薄豚肉片2盒 (400 克)
紅蘿蔔 40克
薑 3-4片
雞湯 500毫升
水 1 碗
鹽 1 茶匙
白胡椒粉 適量

做法:
1. 大白菜一片一片切剝下洗淨。
Cut the edge of the napa cabbage and separate the leaves. Wash and set aside.
2. 紅蘿蔔洗淨去皮,切成薄片.
Peel the carrot, cut it into thin slices.
3. 將一層大白菜一層豚肉片排好,重複疊起來至四至五層。
Place a piece of cabbage leaf on a cutting board. Lay a piece of pork slice on top of the napa cabbage. Layer with napa cabbage and pork belly two more times, and place another piece of napa cabbage.
4. 疊好後用刀切一半分成兩至三份(約5cm 闊),重覆直至用完大白菜和豬肉片。
Cut the layered cabbage and pork into 5cm size pieces. Repeat until finish the ingredients.

5. 薑片放鍋底,慢慢將白菜豬肉排入鍋中成花形。
In a pot, put ginger at the bottom. Place cabbage and meat layers around the edge of pot, by facing the cut side up. Pack up tightly like a flower.
6. 再加入紅蘿蔔片於中間。
Place the sliced carrot in between cabbage and pork.
7. 加入雞湯及水,蓋上鍋蓋。水滾後,細火煮20-30分鐘或至大白菜軟身。
Pour chicken broth and water. Cover and bring to boil. Simmer until cabbage is tender and meat is cooked through, about 20-30 minutes.
8. 加少許白胡椒調味 。
Season with white pepper. Serve hot.

小貼士: 如用鑄鐵鍋,可以無水煮食,不用加雞湯和水,更原汁原味。
If you use a cast iron pot, you could cook this Pork and Napa Cabbage Mille Feuille without adding any chicken broth or water.

之前係 #開電視 嘅 《 #30分鐘大放餸》都有示範過呢!
節目重溫:https://youtu.be/-oeaK5l7p-I

SHARE

其他記事

Cooking Fever Cooking Studio,位於九龍觀塘,小班教學的烹飪教室,另外可包場舉辦各類型聚會、Party 或 Event。設有特大開放式廚房,你可以大展身手, 地點方便,環境寬敞舒適! Cooking Fever - Cooking Studio

地址

觀塘, 香港(近 APM)