Monday, April 20, 2015

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:


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