Garlic Shoot Pork Rolls and Cranberry Aioli 蒜芯豬肉卷配蔓越莓蛋黃醬

 

Ingredients:

(Aioli)

1 Egg Yolk

1 Garlic Clove

1 teaspoon Dijon Mustard
50 ml Extra Virgin Olive Oil
50 ml Canola Oil

1/2 Lemon of Juice
1/4 cup Dried Cranberries
30 gram Goat Cheese

To taste Freshly Ground Black Pepper

To taste Kosher Salt

(Rolls):

3-5 pieces Egg Roll Wraps

100 gram Ground Pork

3-4 stalks Garlic Shoots

1 Egg White

15 gram Butter (to brush)

Black Pepper to taste

Salt to taste

材料：

(蔓越莓蛋黃醬)

1 個   雞蛋黃

1 粒   蒜頭

1 茶匙   芥茉醬
50 毫升   初榨橄欖油
50 毫升   芥花籽油

1/2 個   檸檬，榨汁
1/4 杯   蔓越莓乾
30 克   羊酪

黑胡椒碎   調味

鹽   調味

(蒜芯豬肉卷)

100 克   碎豬肉

3-4 棵   蒜芯

1 個   雞蛋白

15 克   牛油

黑胡椒碎   調味

鹽   調味

Instruction: