手擀面+XO酱爆白芦笋+泡菜鸡胗

angelinatan_cn

500 g Bread flour
225 g Cool water (spinach or carrot juice)
25 g Salt
2 tbsp Semolina (or Cornstarch)
500克 面包粉
225克 凉水 （菠菜汁或胡萝卜汁）
25克 食盐
2大勺 粗面粉 (或淀粉)

1. Whisk flour and salt in a large mixing bowl. Add in water with one hand while mixing with the other. Turn out the mixture and knead on a work surface until smooth. Cover with a plastic wrap and allow it to rest for 1 hour.
面粉和盐混合放入一个稍大的容器里，一手浇水，一手和面。成团后放到案板上揉成光滑的面团。盖上保鲜膜后饧1小时。
2. Roll the dough out into a thin rectangle of an even thickness throughout. Sprinkle the semolina or cornstarch over. Wind the rectangle round the rolling pin and roll the dough into a 3mm sheet. Fold and cut into noodles of a desired width. Separate the noodles with the help of a little bit of flour. Cook the noodles in a[/hide] pot of boiling water.
用擀面杖将面团擀成薄长方形，面块的厚薄得擀一致。洒入粗面粉扑匀后卷在擀杖上，将面片擀成3毫米厚的面片。将擀好的面折叠起来，宽窄随意将面片切条。洒上少许面粉，用手将面条扯散。入开水锅煮熟即成。

angelinatan_cn

五月是白芦笋的盛产期，德国人对这种不见天日下培养的蔬菜之王- Königliches Gemüse（冒出土见光后呈绿色）一直都情有独钟，甚至到了迷恋的程度。

德国的芦笋刨皮比赛-Spargelschäl-Wettbewerb

Spargelkönigin

感兴趣的朋友可以浏览一下Spargelzeit
带有特殊芳香味的芦笋虽然营养丰富，但是卡路里却相当低，可谓是天然的绿色健康食品。烹调的方法无非是水煮。选用深锅，入半锅水，加入少许牛油，盐以及一小撮糖，稍微煮开后，将芦笋根部朝下放入锅内煮制。芦笋的头部利用水蒸气来煮熟，食用时跟上荷兰汁，这样能最大限度保证芦笋的原味以及爽脆度。不过荷兰汁我是能避就避了，不仅是因为俺这天生的中国胃要和欧人眼里的美味酱汁产生共鸣还需要多一点时间外，还因为这荷兰汁实在是不折不扣的热量炸弹。
这些芦笋是公婆开车去田里买的，所以相当清甜细嫩。如果有机会买鲜摘的芦笋最好了，要不然在超市挑购芦笋时，就要尽量挑选白且直的，用手指轻轻拤一下跟部，立马就能掐出水份。这样的芦笋最好了。芦笋头部的颜色带有点淡淡紫罗兰色的芦笋叫作violetten Spargel, 这类芦笋对德国人来说是属于有点瑕疵的，所以价格也会稍微低一些。头部长得不够笔直的白芦笋在刨皮的时候可能不太利落，但是味道是一样的。换句话说，体形越直，颜色越白的芦笋价格一定会更贵。买回来后也最好是马上烹制，实在用不完的话，用湿布将芦笋包起，但不要包得过紧了，放在冷藏室的蔬菜盒里，1-2内用完。

5根 白芦笋
1大勺 XO酱
1小勺 蒜蓉
2大勺 清水
2大勺 干白葡萄酒
半个 西红柿
半根 青葱
1/4小勺 食盐
5 stalk Asparagus, white
1 tbsp XO sauce
1 tsp Garlic, minced
2 tbsp Water
2 tbsp Dry white wine
1/2 stalk Spring onion
1/4 tsp Salt
1. 白芦笋烹调前要把外皮粗纤维彻底刨去，这样芦笋的口感才会甘甜爽口。在稍低于圆锥形的芦笋茎头部起开始直到根部的粗皮全部彻底刨去。普通锋利的刨皮刀即可。全部刨完后，切去根部，大概一寸大小。用清水略洗后斜切成3寸左右的长段。西红柿切块，青葱斜切成段。
Before start cooking white asparagus, they must be peeled, as the outside is fibrous and even woody at times. Use a common but sharp vegetable peeler, starting just below asparagus spears, peel toward the cut end. Once all the asparagus has been peeled, cut off the cut ends about one inch up. Slice the tomato into wedges and the spring onions into smaller chunks.
2. 中大火烧热炒锅，放入XO酱，蒜蓉炒香。放入白芦笋段翻炒片刻，淋入清水和白酒煮软芦笋。入西红柿和葱段兜匀后调味盛盘。
Heat up a skillet over medium-high fire. Stir in XO sauce [/hide]and minced garlic until aromatic. Add in the prepared white asparagus, stir briefly, drizzle water and white wine over. Cook until soft to your liking. Add in tomato wedges and spring onions. Mix everything together. Flavour with salt and serve.

angelinatan_cn

1盒/300克 新鲜鸡胗
适量 清水
4-5片 生姜
1根 青葱，切寸段
1粒 八角茴香
1小勺 花椒粒
1大勺 加饭酒或雪厘酒
#调料：
80-100克 朝鲜泡菜，切碎
1大勺 蒜蓉
1小勺 姜丝
1/2大勺 辣椒酱
1大勺 美极酱油
1大勺 辣椒油
1-2大勺 砂糖
1/3小勺 鸡精
1/2小勺 辣椒末
1/2小勺 麻油
1 tray / 300 g French chicken gizzards
Some water
4-5 slice Ginger
1 stalk Spring onion, cut into 1-inch lengths
1 Star anise
1 tsp Szechuan peppercorns
1 tbsp Jiafan rice wine or sherry
#Sauce:
80-100 g Kimchi-Korean Pickles, finely chopped
1 tbsp Garlic, minced
1 tsp Ginger, minced
1/2 tbsp Chilli sauce
1 tbsp Maggi sauce
1 tbsp Chilli oil
1-2 tbsp Sugar
1/2 tsp Chicken bouillon
1/2 tsp Chilli flakes
1/2 tsp Sesame oil
1 stalk Spring onion, roughly shredded

1. With a knife scrape the tough yellow membrane off the gizzards and rinse thoroughly under the water. Place the cleaned chicken gizzards, ginger, spring onion, star anise, Szechuan peppercorns and rice wine in a medium pot. Fill enough water to cover the ingredients. Bring it to a boil over a high heat and remove the scum. Reduce the heat and cook, covered, for about 30 minutes.
买回来的鸡胗用刀刮去残留于鸡胗的黄色囊皮，仔细冲洗干净。鸡胗，生姜，青葱，八角，花椒粒以及加饭酒放入一个适中的锅内，倒入凉水，以没过材料为宜。开大火煮沸，迅速撇去表面的浮沫。加上盖子，火候调小些煮30分钟左右。

2. Once finished boiling, remove from heat and rinse with clean cold water, then drain and rinse once again so that the texture of the gizzards will remain tender yet crispy. Place the thinly sliced gizzards in a serving bowl and add in the sauce. Chill, covered, for 2 hours in the fridge for the better result.
煮好的鸡胗勺出后用凉水冲洗干净，滤干水份[/hide]再冲洗多一次，这样鸡胗吃起才会清爽。切薄片放入碗里，加入调味料。盖上保鲜膜，放入冰箱冷藏2小时后食用更佳。

葡萄仔

$支持$ $支持$

葡萄仔

我在10分钟前刚吃饱饭，看到Angie的佳作，又想去厨房拉~

angelinatan_cn

原帖由 葡萄仔 于 2008-5-27 19:33 发表
我在10分钟前刚吃饱饭，看到Angie的佳作，又想去厨房拉~

比做饭更讨厌的就是写作法，编辑图片，发帖，碰到网络慢的话，更烦了．．．

葡萄仔

原帖由 angelinatan_cn 于 2008-5-27 19:36 发表


比做饭更讨厌的就是写作法，编辑图片，发帖，碰到网络慢的话，更烦了．．．

是这样的，我很理解~

等我从国内回来好好研究一下手擀面~ ;)

mouyu

真不错~:P

qqsweet

好棒$送花$
那个泡菜鸡胗一定要试一下

kiwi-rr

$送花$ $送花$ $送花$ 大师前排就座