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紅白蘿蔔燜肉



材料:

白蘿蔔400公克
紅蘿蔔150公克
青蔥1支
五花肉400公克
蒜3顆
水1000㏄

調味料:

醬油100㏄
味醂20㏄
冰糖少許
米酒20㏄
鹽少許

作法:

 1.白蘿蔔、紅蘿蔔洗淨並去皮切塊;蔥切段備用。
 2.五花肉洗淨並切塊備用。
 3.熱鍋,加入適量沙拉油,將蒜、蔥段爆香,放入作法2的五花肉塊,炒至肉塊油亮並呈白色後,加入調味料炒至入味。
 4.續於鍋中加水,待水煮滾後,蓋上鍋蓋燜煮約20分鐘,再放入作法1的紅白蘿蔔塊拌勻,續煮25分鐘,熄火後再燜10分鐘即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

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1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。