Sous-vide cooking makes it easier for chefs to control the process of serving meals and maintain the standard of dishes. It has become very popular in today's professional restaurant kitchens.
真空低溫烹調方式能讓廚師們更簡易地掌控出餐過程並保持菜餚水準。在現今專業食肆廚房中已非常流行!
Recipe - Crispy Charlie's Pork Belly Confit (4 servings) WATCH NOW
食譜: 香脆五花肉配烘焙蔬果及糖醋小紅蔥 (4人份)即時收看
Ingredients
- Charlie's pork belly 洪記真空低溫慢煮五花肉 1/4 lb x 4
- Vegetable oil 菜油 1 tbsp
- Coarse sea salt 粗海鹽 To taste
- Yams 紅薯 1 lb
- Yukon gold potatoes 育空馬鈴薯 3/4 lb
- Beets 紅菜頭 1/2 lb
- Large carrot 紅蘿蔔 1/2 lb
- Parsnip medium sized 歐洲蘿蔔 1 pc
- Golden delicious apple 蘋果 1 pc
- Fresh shallots 新鮮紅蔥頭 1 lb
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Charlie's Meat provides all kinds of sous-vide meat products!
Restaurant clients are welcome to inquire and order:
洪記肉食提供各款真空低溫烹調肉食製品!
歡迎各餐館查詢訂購:
416-261-1312