煮:open sammich x 4

夏天來了,是時候準備一大堆漂亮又美味的野餐美食!

{四式單條三文治}

  1. 芝腿格格:車打芝士及即食火腿切粒相間,或條狀交叉編出籃子格。
  2. 青青魚子:鹹魚子醬或明太子醬,超薄片青瓜及牛油果片。
  3. 紅酒牛肉:以煙肉油或牛油炒 3cm 肉眼粒,下紅蘿蔔、小茴香(cumin)、月桂葉(bay leaf)、1 罐茄膏或蕃茄碎、⅓ 枝紅酒、牛肉湯、鹽及黑胡椒至剛蓋過肉面,燉至牛肉散開(中途加湯)。吃前下啡蘑菇及珍珠洋蔥再煮半小時。塗在多士上,配紅洋蔥圈及新鮮薄荷葉。
  4. 肥仔蘆筍:多士塗一層沙律醬(mayo),鋪上以鹽水略煮的蘆筍、全熟蛋片及少許即磨黑胡椒。

{啤註:(1) 牛肉必須不停翻炒至表面完全轉色,略焦可,否則燉時會標血水及泡泡。吃剩的(沒碰過口水的)倒進密實袋、壓成扁扁一片(越扁越易解凍),置於冰箱內,可存放約一星期。(2) 魚子醬極鹹,可準備額外的清爽蔬菜同吃。(3) 如怕芝腿較鹹,可配紫羅勒葉或辣根醬(horseradish)。}

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