<p style="text-align: right;">白豆 1公斤</p>
<p style="text-align: right;">甘筍粒 300克</p>
<p style="text-align: right;">洋蔥 1個</p>
<p style="text-align: right;">蒜頭 6瓣</p>
<p style="text-align: right;">丁香 2粒</p>
<p style="text-align: right;">雜香草 1束</p>
<p style="text-align: right;">番茄醬 1湯匙</p>
<p style="text-align: right;">清雞湯 3公升</p>
<p style="text-align: right;">鴨油 6湯匙</p>
<p style="text-align: right;">煙豬腩(切小塊) 300克</p>
<p style="text-align: right;">五花腩 600克</p>
<p style="text-align: right;">油封鴨腿 6隻</p>
<p style="text-align: right;">豬肉腸 600克</p>
<p style="text-align: right;">鹽 適量</p>
<p style="text-align: right;">黑胡椒 適量</p>
<p style="text-align: right;">麵包糠 適量</p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="1/2" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p><strong>做法:</strong></p>
<p><strong>1.</strong>白豆加清水浸過夜,煮前隔水。</p>
<p><strong>2.</strong>將白豆放入煲內。</p>
<p><strong>3.</strong>加入蒜頭、雜香草。</p>
<p><strong>4.</strong>兩粒丁香分別插進洋蔥表面。</p>
<p><strong>5.</strong>洋蔥切半放入煲內。</p>
<p><strong>6.</strong>加入煙豬腩及甘筍粒。</p>
<p><strong>7.</strong>以適量鹽及黑胡椒調味。</p>
<p><strong>8.</strong>注入清雞湯煲滾,轉慢火煲約30分鐘。</p>
<p><strong>9.</strong>加入豬肉腸、五花腩同煮30分鐘。</p>
<p><strong>10.</strong>取出豬肉腸及五花腩。五花腩切件、豬肉腸煎香,備用。</p>
<p><strong>11.</strong>白豆湯加番茄醬拌勻,慢火繼續煲約1小時。</p>
<p><strong>12.</strong>取出洋蔥、雜香草、蒜頭,番茄湯繼續煲煮。</p>
<p><strong>13.</strong>燒熱鴨油,加入油封鴨腿煎至兩面金黃。</p>
<p><strong>14.</strong>原鑊放入五花腩,煎至兩面金黃,取起隔油。</p>
<p><strong>15.</strong>白豆湯倒進焗盤。</p>
<p><strong>16.</strong>放上豬肉腸、五花腩、油封鴨腿。</p>
<p><strong>17.</strong>灑上麵包糠,放入已預熱至200C的焗爐焗10分鐘,完成。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p><strong>小貼士:</strong></p>
<p>1.雜香草包括Parsley、Rosemary、Thyme、月桂葉。</p>
<p>2.浸白豆的清水,要浸過面二至三倍。</p>
<p>3.豬肉腸烚完再煎,可避免外皮爆裂。</p>
<p>4.需以大量鴨油煎鴨腿,才不會黏底。</p>
<p>5.現成油封鴨腿味道不夠濃,可先用鹽略醃。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p> </p>
<p>更多相關文章:<span style="text-decoration: underline;"><a href="%E4%BA%94%E6%9C%88%E5%91%B3%E9%81%8A%E8%8A%B1%E9%83%BD.html">Le French GourMay五月味遊花都</a></span></p>
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