金樽映月，对酒迎新：加上香蒜沙司金枪鱼，香味脆皮肉，水果塔。（图，解）

夏荷园 · 2012-12-11 20:34:44Z

金樽映月，对酒迎新：加上香蒜沙司金枪鱼，香味脆皮肉，水果塔。（图，解）简介

来源: 夏荷园于 2012-12-11 20:34:44 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (25501 bytes)

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又是年末，金樽映月，对酒迎新。祝大家圣诞新年快乐！

香蒜沙司金枪鱼

材料:金枪鱼, 香蒜沙司.

调料:盐、黑胡椒、料酒

方法: 1)清洗金枪鱼，沥水。2)混合盐、料酒、黑胡椒粉、将金枪鱼在其中腌15分钟。3)在锅中煎至适中。4)将两面涂上香蒜沙司，即可食。

Methods:

1) Clean tuna with water and dry. 2) Mix salt , cooking wine, and black pepper, and marinate tuna for 15 min. 3) Light fry in a pan to medium, not well-done. 4), Spread the pesto sauceto both sides and serve.

香味脆皮肉

主料:猪腩（五花肉）

辅料:姜、葱、五辣粉,黑胡椒粉、大蒜粉、盐

方法:1)切姜、葱。2)放五花肉、姜、葱在锅里，加一些冷水,高温煮沸,中热再煮30分钟.

3)保温30分钟,取出猪肉凉水冲之,用刀来清皮表。

Methods: 1) Chop ginger, green onion. 2) Fill in the pot with some cold water, put in the pork belly, ginger and green onion, boil at high heat, after boiled, turn the heat to medium and cook for 30 min. 3) After 30 min, take out the pork and rinse under water, use a knife to clean the hairs on the skin. 4) Use some sharp tool to dig tiny hole on the pork skin. 5) Mix with: five spicy powder, black pepper powder, garlic powder, salt. 6) Spread the mixture to the pork skin. 7) Wrap the pork with foil paper with the skin opened on top 8) Pre-heat the oven to 400 oC and bake the pork about 30-40 min. 9) For more crisp result, broil at 400 oC for 2-4 min. Beware of burning because of different ovens. 10) After cool, cut and serve.

水果塔

成分

糕壳: 1又1/2杯(195克)面粉, 1/8茶匙盐, 1/2杯(113克)无盐黄油, 1/4杯(50克)白糖, 1个鸡蛋

糕馅: 1 1/4杯牛奶(300毫升), 1茶匙纯香草精, 3个蛋黄,1/4杯(50克)白糖, 1/8杯(20克)面粉, 2大汤匙(20克)玉米淀粉(玉米面粉), 3/4汤匙(10毫升)酒(大其中、白兰地、樱桃酒)(可选).

杏釉:(可选的,我没有使用它这一次) 1/2杯(120克)杏酱.

浇头: 2 - 3杯-水果,如树莓、黑莓、猕猴桃等。

Fruit Tart Recipe

Sweet Pastry Crust: 1 1/2 cups (195 grams) all purpose flour, 1/8 teaspoon salt, 1/2 cup(113 gram) unsalted butter, 1/4 cup(50 gram) granulated white sugar, 1 large egg. lightly beaten

Pastry cream: 1 1/4 cups(300 ml)milk, 1 teaspoon pure vanilla extract, 3 large(60 gram) egg yolks,

1/4 cup(50 grams) granulated white sugar, 1/8 cup(20 grams) all purpose flour, 2 tablespoons(20 grams) cornstarch(corn flour), 3/4 tablespoon(10ml)liqueur(Grand Marnier, Brandy, Kirsch)(optional).

Apricot Glaze:(optional, I did not use it this time) 1/2 cup (120grams) apricot jam or preserves, 1 tablespoon water

Topping: 2-3 cups mixed fruit, such as raspberries, blackberries, kiwifruit, etc.