男友下廚:慢焗羊膝 Slow Cooked Lamb Shanks

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琴日行山以外,我o地仲去o左 2 個 farm shops,男友見到新鮮羊膝,問我識唔識得整「Slow Cooked Lamb Shanks」,老老實實!!我唔識!不過我可以上網揣摸下o既!(汗)男友:咁等我煮俾你食啦! :-)我:咁我就負責影相同等食啦!!! 🙂
切粗粒o既大蒜!
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混入香草 + Rosemary o既牛油

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羊膝中間切開

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釀入香草牛油

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鋪錫紙,放好羊膝

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放入大蒜,rosemary,橄欖油,白酒

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完全包實

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包得好靚仔!抵讚!!焗爐預熱 250 度,焗 10-15分鐘,做脆面,之後取出,再轉為 160 度,再翻焗 2.5 小時,咁就會外面脆,內裡 juicy 又軟滑!!

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好o野,今日唔使煮飯,見到有靚光源,o黎個自拍,還未見肚o既 7-8 weeks 呢!!

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登凳!! 焗好,出爐!!

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拆開錫紙,將焗出o既伴料,過濾,隔汁,備用!

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將汁淋上羊膝!!!

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伴料搞成蓉,伴羊膝食!

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自信的樣子!!哈哈哈哈!!

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我唔客氣喇!!!我食晒!!!!少量多餐o既我,竟然食得晒,男友好開心!!

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第一次食 slow cooked 羊膝,真係非常之嫩滑,條骨仲要輕輕力,就甩出來!!好正呀!!!

問男友調味料份量,佢話呢 d 都係佢鍾愛o既香料,擺埋一齊,唔知實際份量,仲唔記得放鹽!!好在佢無放鹽!! d 牛油本身都鹹!!而家個味道o岩o岩好!!

睇番張相都想食!!

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