Dependent Origination

果酱鸭腿

Posted on: May 30, 2011

4/10/2011

sauce的recipe在这里。其实不用特别精确:我发现加点水果就行。鸭腿我经常做,虽然煎一次时间比较长,但是可以煎两个出来,剩下的那个就可以过几天吃,做个sauce浇上去炖一会儿就行。比较fancy的味道比如可以放柱侯酱啊, anchovy啊。但是最常见的还是酱油糖酒这个基本组合。直到有一天我没放糖放了一个快要烂的梨。放了水果之后那个酱的水平长了至少十倍:味道圆润了很多,和plain basic version比仿佛所有的棱角都没了。所以之后再也没有不放过水果。什么苹果啊,李子啊,桃啊,都可以,我觉得还是梨最好吃(显然那一天我是撞了大运了:)。鸭梨比较贵,不是要烂了我可舍不得做菜。那个其貌不扬的bartlette不错:反正便宜,生吃也不太好吃 *_^

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