Tuesday, July 27, 2010

莎莉廚房 (二) 小菜部:正豬頭

作死喇我,咁耐無update個blog,好唔掂!唔得唔得,今後我要努力d,每個星期盡量至少update三至四次,咁先係路的!

為左鄙視我自身的弱能,今期整個豬頭潤一潤自己,莎莉真係「正豬頭」~~

正豬頭

材料:

正宗豬頭一個 ($8一個,脫毛費$7)

做法:


豬頭原個用薑蔥汆水。


指定動作,爆香乾蔥蒜頭。


煎至豬頭上色。


加2、3顆八角、桂皮、一塊冰糖、一匙羹盆鹽、一匙羹頭抽,一匙羹黑椒、500亳升清水。


宅佢兩小時。

完成品:正豬頭 (可切一件件吃,或做豬頭凍,請參考豬腳凍做法。)

其實,要「做豬頭」,真係可以好「簡單」~





11 comments:

  1. 大懶豬....大懶豬....大懶豬....大懶豬....大懶豬....

    ReplyDelete
  2. 皇上皇上:民女知罪喇...不過我唔算全懶架, 無update blog期間我都有不斷煮野同影底相的, 所以巳經儲左唔少data ^_^"

    ReplyDelete
  3. Sally, you have now coined a new verb "宅"

    Wiki: "宅" is an action or verb for slow-cooking using rice cooker. By alternating the "cook" and "keep warm" modes, food is cooked and tenderized inside the rice cooker, resulting in succulent and tender meat with all the natural juice locked in. The technique was perfected by Chef Sallybabe and is now a popular cooking method used by many Facebook fans! :D

    ReplyDelete
  4. 我見到好大個豬鼻啊!就咁食好似好奇怪!難道整豬鼻凍?你好犀利啊!成隻豬頭都搞掂,應該唔係「正豬頭」~~

    ReplyDelete
  5. 乜一個豬頭幾蚊雞咁便宜架咋?!

    ReplyDelete
  6. 嘩!!真是藝高人膽大,豬頭都識煮,實至名歸的靚女廚神!!

    ReplyDelete
  7. Little Meg: Once again, thanks so much for "wiki-ing" this term for me ar, haha~

    ReplyDelete
  8. Thalia: 其實都唔算好複雜, 只要有個宅佬煲, 乜都搞得掂~

    ReplyDelete
  9. Jen: 係呀, 平到你唔信~

    ReplyDelete
  10. san: 哈哈我係有用於嘗試的精神者~

    ReplyDelete
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