厨爹 |
2020-12-19 13:07 |
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 栗子慕斯蛋糕
 所需原料:去皮栗子适量,黄油80g,奥利奥碎200g,果糖20g,淡奶油300g,奶油奶酪200g,吉利丁片25g,朗姆酒少许。 (克数为两个蛋糕的用量)
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 将奥利奥碎装入保鲜袋,并对它进行棍棒伺候,让它碎成渣渣。
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 奶油奶酪切小块室温软化;黄油加热融化。
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 用烤盘或其他平坦且结实的容器垫上油纸,放入慕斯模具。
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 将融化的黄油和奥利奥渣渣混合均匀。
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 然后装入慕斯模中铺平压实,放入冰箱冷藏备用。
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 吉利丁片用冷水泡软备用。
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 淡奶油加入果糖,打至六七分发。
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 将煮熟的栗子捣碎,并与奶油奶酪混匀。
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 软化的吉利丁片加入少许朗姆酒,加热并搅拌直至吉利丁完全溶解。还可加入少量柠檬汁调节酸度及减少腥气。
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 再将混合好的奶酪栗子泥和吉利丁液都倒入打发好的淡奶油中。
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 再次开动打蛋器,混合所有原料。
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 将制成的慕斯液倒入模具,放入冰箱冷藏2小时左右。也可在冷藏前撒上巧克力豆及栗子等食材一同凝固定型。
 成型后使用喷枪或吹风机加热模具表面脱模,筛上可可粉即可切块食用。
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 栗子红烧肉 所需原料:去皮栗子,带皮猪五花,老抽,冰糖,香料(大葱段,辣椒,花椒,肉桂,砂仁,大料,桂叶)。
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 带皮五花肉切大块儿,放入锅中小火慢煎,尽量将每个面都煎出金黄色。
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 将五花肉从锅中取出备用,继续加热锅中的猪油,放入香料炒香。(香料使用的量如图所示)
 放入冰糖,并使其融化,炒出焦糖色。
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 然后添水再烧开,过滤备用。
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 取大锅放入煎好的五花肉,再倒入啤酒及过滤后的香料汁。
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 加入适量老抽,炖煮一小时以上。
 待五花肉八成火候,放入生栗子,继续小火焖炖成熟,收汁出锅。
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 浓鸡汤栗子白菜 所需原料:去皮栗子适量,娃娃菜一棵,鸡架两个,黄油少许,香料(大葱一根,蒜一头,大料一个,肉蔻一粒,白芷两片)。
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 将鸡架洗净剁块,大葱切段,肉蔻切半,大蒜不必去皮。放入锅中炖煮两小时以上。
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 将煮好的浓鸡汤滤渣,取鸡架剔骨肉,一同放入料理机中打成肉浆后再次过滤。
 娃娃菜洗净,和栗子一起下锅。
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 再加入一块儿黄油和事先制备的鸡肉泥,放入少量盐和糖熬煮十来分钟。为了成品效果,出锅摆盘时再次过滤汤汁。
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 黄油烤栗子
 所需原料:去皮栗子,黄油,果糖。
 去皮栗子加入适量融化的黄油和果糖拌匀。
 裹匀油糖的栗子码在锡纸上,放入烤箱150℃左右,烤至表面焦黄即可。
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