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香辣豬腳



材料:

豬腳900公克
乾辣椒3條
萬用滷包1個
綠花椰菜適量
水1500㏄

調味料:

醬油120㏄
辣椒醬1大匙
米酒2大匙
黑糖1大匙

作法:

 1.把豬腳洗淨,放入滾水中汆燙約5分鐘,撈出泡冰水待涼,備用。
 2.綠花椰菜放入滾水中汆燙至熟,撈出,備用。
 3.熱油鍋,油溫燒熱至約170℃時,放入作法1的豬腳以中火炸約1分鐘,再放入乾辣椒翻動一下,連同豬腳一起撈出,瀝油後,放入砂鍋中。
 4.在作法3的砂鍋中加入所有調味料,以小火煮出香味後,加入水煮至滾沸,蓋上鍋蓋轉小火煮1個半小時即熄火,再燜10分鐘,食用時搭配作法2的綠花椰菜即可。

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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

【做 法】

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。