Rita Shum
A blog with recipes and sharings about homemade food, healthy cooking, food science and microgreens
Showing posts with label
parchment paper recipe焗爐紙食譜
.
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Showing posts with label
parchment paper recipe焗爐紙食譜
.
Show all posts
16.5.16
無水料理: 紙包酸豆虹鱒魚 Waterless cooking: Parchment wrapped rainbow trout with capers and dill
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Vermicular鑄鐵煲食譜: 購買了澳洲空運虹鱄魚，只要食材新鮮，以最簡單的方法烹煮是最好味。方便快速，用焗纸包好放入鎖水强的煲，細火烹煮便可。肉嫩油脂香，原汁原味。加入酸豆更有中和魚油的肥膩感。 食譜使用26cm, 黑色淺身V煲。足夠放入整條魚。先掃一層薄油可保護...
29.10.15
紙包白松露油酸豆白鱈魚 Parchment wrapped French cod fish with white truffle oil and capers
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用焗爐紙(parchment paper)包起食材放入焗爐焗是非常方便快捷的做法。也大大保留食材的水份。是懶人菜之選。有一㸃要留意, parchment paper和wax baking paper是不一樣的。前者稍貴一㸃, 有防黏塗層。而且可耐熱高逹210度, 抗濕能...
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