新鮮參烤火雞進階版

感恩節是美國人最重視的節日之一,家家戶戶烤著香噴噴的火雞,全家人聚在一起吃一頓豐盛的晚餐,一起慶祝這個傳統的節日。大家都知道烤火雞是個非常艱辛的過程,經常是費了九牛二虎之力,但是烤出來的火雞却口感乾柴、乏人問津,令人特別沮喪。本期林慧懿老師為大家分享她獨門、不敗的烤火雞秘訣,並特別加入當令的新鮮花旗參,教大家烤出外皮酥脆、內部肉嫩多汁、參香濃郁進階版的新鮮參烤火雞。其實只要按照步驟,想要烤出色澤油亮、口感肥美的火雞並不困難,今年的感恩節,讓我們一起動手,為家人做一頓美味的火雞大餐吧!

食材:

火雞1隻、新鮮花旗參4支、蔥4支、薑4片、豉油雞汁1瓶、水10杯、生菜葉、新鮮參油飯2杯、牛油 1條、蜂蜜半杯

醃火雞料:

花椒1湯匙、鹽1湯匙、蔥5支、薑5片、酒1/4杯、歐芹、鼠尾草、迷迭香、百里香

做法:

1.將歐芹、鼠尾草、迷迭香、百里香切碎,與其他醃火雞的材料一同放入醃火雞用的大塑膠袋內。

2.火雞掏出內臟,洗淨後擦乾,放入塑膠袋中,將醃料充份塗抹在火雞內外,扎緊袋口,放入冰箱醃24小時。

3.取一大鍋,加入新鮮花旗參、豉油雞汁、蔥薑酒及10杯滾水、大火煮滾,放入醃好的火雞及醃料,蓋上鍋蓋大火煮10分鐘,關火燜到涼。

4.將火雞取出表面拭乾,腹腔中塞入煮好的油飯及花旗參。

5.烤箱預熱至350°F,先在火雞表面塗上牛油及蜂蜜,放入烤盤中,烤1小時,在烤的過程中,每20分鐘再刷一次牛油及蜂蜜。

6.烤好的火雞取出後,放在以生菜及水果裝飾的大盤中,香味四溢的花旗參烤火雞就完成了。

油飯做法:

炒鍋內燒熱2湯匙油,先將紅蔥頭及洋蔥爆香,再加入新鮮花旗參片、香菇丁、蝦米或干貝絲、紅蘿蔔丁、芹菜丁、香腸丁等食材一同炒香,加入醬油、鹽及胡椒拌炒均勻後,加入3杯糯米及2杯水,拌炒均勻後,放入蒸鍋中蒸熟即可。

This entry was posted in 即時新聞, 最新資訊, 中文 by Hsu's Ginseng Enterprises. Bookmark the permalink.

About Hsu's Ginseng Enterprises

Located in Wausau, Wisconsin, Hsu’s Ginseng Enterprises, Inc. cultivates approximately 1,000 acres of prime ginseng soil to consistently assure you of quality ginseng products. For more than twenty-two years our product line, Root to Health, has continued to expand to include many other herbs and supplements to meet the demand of the enlightened consumers. Our first priority before we present a product to the consumer is quality. We feel that our commitment to quality has created a line of products that are the finest available.

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