水煮魚,板栗燒雞,糖醋小排骨,炒黃豆芽,甜點

水煮魚—Black cod (黑雪魚?) 切段,用鹽,酒,花椒麵,醃15分鍾,
熱鍋放油 炒香,薑,蒜,蔥末, 加花椒粒,辣椒麵炒, 加郫縣豆瓣醬, 炒出紅油,加高湯,酒,醬油,味精,糖,胡椒,燒開,下魚段,再燒開,裝盤,灑炒黃豆,花椒麵,蔥花,香菜. 這魚這樣做效果特好,很嫩,很入味.



板栗燒雞—小雞切塊,用酒,醬油,醃一會兒,進油鍋爆炒,加酒,冰糖,老抽,薑片,蔥段, 熟的栗子,水, 蓋蓋, 燒幹水.



糖醋小排骨—以前上過,就不重複啦.



炒黃豆芽—本來是用來給水煮魚墊底的, 怕太辣,就另裝盤了.



甜點 (simple trifle) —vanilla wafers quickly dipped in Baileys liqueur, line the bottom, spray some store bought whip cream from a canister, add sliced banana, add Nutella spread (hazel nut spread), add another layer of vanilla wafers, splash some more Baileys liqueur on wafers, more whip cream, dust some cocoa powder, one dollop of home made pomegranate jelly in the center.






謝謝觀看!