白酒燜京蔥 Braised Leeks with Nuts

Posted on Dec 27, 2014

Tags: #fusion#leek#京蔥#白酒#素食

白酒燜京蔥 Braised Leeks with Nuts

聖誕晚餐大多是天寒地凍,當然想吃熱騰騰的蔬菜,不太願吃冷冰冰的沙律。京蔥是冬天當造的蔬菜,這食譜的做法很簡單,用牛油、白酒慢慢燜煮京蔥段,香氣十足,已煮軟身的京蔥本身帶少許黏,加上香脆的果仁粒作伴碟,口感豐富。

白酒燜京蔥

材料

步驟

  1. 中火煎香京蔥。
  2. 加入蒜頭,待京蔥變成金黃後才反轉另一面。
  3. 倒入白酒,約至京蔥厚度。待白酒煮沸後,加入牛油。
  4. 蓋上大半鍋蓋,要預留一些空間讓水份蒸發走,否則會把京蔥煮爛。
  5. 準備果仁:如果果仁粒沒有調味,加入鹽及黑胡椒粉,拌勻。另外,要把太大的果仁粒壓碎。
  6. 當京蔥變得軟身時,可輕易用小刀插入。加入少量的鹽及黑胡椒粉調味。把京蔥上碟,把白酒汁澆上,再撤上果仁粒,完成!

Braised Leeks with Nuts

Ingredient

Method

  1. Brown the leeks.
  2. Add the garlics. Turn the leeks until golden.
  3. Pour white wine to the same height as leeks. Add the butter.
  4. Cover 70% of the pan. Let steam come out so that the sauce is reduced. Otherwise, the leeks cannot keep the shape.
  5. Prepare the nuts: If the nuts don't have any seasoning, add little salt and pepper. Crush the big nuts.
  6. When the leeks become soft, a knife can be easily inserted into them. Add salt and pepper to season. Put the leeks on the plate. Pour the sauce. Add the nuts. Done.

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