醋栗酒燻猪肉

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食谱号 696723 阅读 1,276次 收藏 0次

简介
At the start of the season, gooseberries are too acid and hard to be eaten raw, 在季节的开始,醋栗酒生吃是太酸且坚硬。 but are perfect for cooking.纯粹是用于烹调
材料

Softbrownsugar色软酱汁1Tablespoon 茶匙,Mustardpowder芥末1Teaspoon 茶匙,Baconchops培根熏猪肉4x175 Gram克,Butter牛油15Gram 克,Onion,chopped被切碎的大葱1Large1大颗,Vegetablestock蔬菜根茎150ml毫升,Gooseberries栗醋酒,toppedandtailed顶级的110 Gram克

做法

1、Mix together the brown sugar and mustard and rub into both sides of the bacon chops.把红糖和芥末混合在一起按磨剁碎的烟肉。

2、Melt the butter in a large frying pan.用大煎锅熔化黄油。

3、Cook the onion for 2 minutes, 烹调葱2分钟

4、then add the bacon chops, 然后加入剁碎的烟肉

5、half the stock and the gooseberries. 一半的汤料与栗醋酒

6、Simmer gently for 15 minutes. 慢火墩15分

7、Remove the chops. 移开锅具

8、Purée the onions and gooseberries until smooth. 煮烂葱与栗醋酒至光滑

9、Return the chops and purée to the pan with the remaining stock. 将葱与酱汁放回锅内

10、Simmer gently for 10 minutes,文火沸腾10分钟

11、until the chops are tender and cooked through.直到碎嫩且完全熟透

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