關於 pork rack ，我們在網路上蒐集到這些相關的討論、資訊與評價

ซี่โครง​หมูบาร์บีคิว​ และขาแกะตุ๋น​ จากร้าน​ Moohanakorn ติดตู้เย็นไว้​ พร้อมจัดปาร์ตี้​ทุกเมื่อ

Fall-of-the-bones BBQ Pork ribs and braised lamb shank from @moohanakorn are life saver items that you can pull off from your freezer, pop the bags in boiling water, wait a bit, and create a meatlover feast without any sweat. What I've tried today are

🥩𝙎𝙢𝙤𝙠𝙚𝙙 𝘽𝘽𝙌 𝙋𝙤𝙧𝙠 𝙍𝙞𝙗𝙨
The shop's best seller, with the super tender meat that was smoked for 8 hrs and literally melts in your mouth. The sauce tastes a bit sweet and spicy like Thai style tomato based barbecue sauce

🍖𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝙇𝙖𝙢𝙗 𝙎𝙝𝙖𝙣𝙠​
Love the smoky aroma that makes the lamb's gamey odor almost disappear. The red wine sauce is mild in flavor, and and we think people who doesn't like their stew thick would love it

ซี่โครงหมูรมควัน​ และขาแกะตุ๋น​ เนื้อนุ่มหลุดจากกระดูก​ จากร้าน​ @moohanakorn​ นี่เป็นอีกหนึ่งไอเท็มช่วยชีวิต​สำหรับใครที่จะจัดมื้อใหญ่​เอาใจคนชอบทานเนื้อสัตว์​ ที่เราอยากจะแนะนำอีกร้านนึงเลย​ สะดวกมากๆ​ ไม่เสียเวลา​ ไม่ต้องใช้ฝีมือใดๆ​ ซื้อติดช่องแข็งไว้​ แค่นำออกมาต้มในน้ำเดือดทั้งถุง​ พักไว้​ และเทออกจากซอง​ ก็พร้อมทานแล้ว​ ทางเราชิมไป​ 2 เมนูได้แก่

🥩𝙎𝙢𝙤𝙠𝙚𝙙 𝘽𝘽𝙌 𝙋𝙤𝙧𝙠 𝙍𝙞𝙗𝙨
ไอเท็ม best seller ของทางร้าน ที่ได้รับการรมควันอ่อนๆ เป็นเวลา 8 ชั่วโมง เนื้อนุ่มมากจริงจัง ละลายในปาก ตัวซอสมีความเป็นเอเชียน เผ็ดนิดๆ หวานหน่อยๆ​ คล้ายซอสบาร์บีคิวไทยที่เบสเป็นมะเขือเทศ
​
🍖𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝙇𝙖𝙢𝙗 𝙎𝙝𝙖𝙣𝙠​
ขาแกะตุ๋นที่นำไปรมควันอ่อนๆ​ ก่อนตุ๋นในซอสไวน์แดง​ ทำให้แทบไม่มีกลิ่นสาบแกะเลย รสชาติ​อ่อนๆหน่อย​ ใครชอบทานสตูว์​แบบน้ำไม่ข้นมากน่าจะชอบตัวนี้เลย

Food: ❤️❤️❤️3/4

Price:
🥩Pork Ribs
1/2 rack 550 THB
1/4 rack 350 THB

🍖Braised Lamb Shank 650 THB

[食物研究所煮食直播］
Chef Olivier Elzer 親自示範：

ocheflab.com

- 法式牛火鍋 Pot au feu $188

- 法式布雷斯雞 French Bresse Chicken by Chef OE $1380 / $1880 (stuffed)

- 慢煮法國櫻桃血鴨 Sous Vide French Challandias Duck Breast $300

- 慢煮粉紅肉豬鞍架 Sous Vide （Pink Meat）Pork Rack $100

- 薑汁紅蘿蔔湯 $40

- 法式冬陰功湯 $40

- 薑汁龍雞湯 $40

- 意大利青醬紅椒珍珠麵 $60

- 牛油果湯 $60

- 法式牛火鍋 Pot au feu $188

HKTVmall 星期二閃購貨品巡禮
https://www.hktvmall.com/S/H7331001

- 薑汁紅蘿蔔湯 $40
- 法式冬陰功湯 $40
- 薑汁龍雞湯 $40
- 意大利青醬紅椒珍珠麵 $60
- 牛油果湯 $60
- 慢煮本地雞全脾（香檸味） $40
- 雪菜火腩炒米粉 $60
- 蒜蓉大涌湯 $50
- 牛肉茶 $50
- 麻婆高野豆腐 $40

ocheflab.com

《牛頭角黃店💛超高質意式CAFÉ🍝-Pt.2》
琴日出左個post介呢間黃店cafe💛，嘢食真心唔錯，今日講埋其他食咗又未介紹嘅嘢😍！
.

📍蒜油，辣椒虎蝦闊條麵（$138）
Tagliatelle with Tiger Prawns “Agilo e Olio”
“Agilo e Olio”係傳統意大利嘅菜式🇮🇹，廚師用辣椒同蒜油爆香闊條麵🌶，令味道更豐富👏🏻。食落麻多於辣，令人越食越開胃😳。虎蝦有四隻🦑，經過大火爆香後鮮味突出🦐，大隻之餘，仲彈牙爽口😍。好推介大家食呢個帶麻辣嘅意粉🍝。

.
📍慢煮澳洲有骨豬鞍扒（$168）
Slowcook Australian Bonein Pork Rack
豬鞍扒非常厚🐷，表面煎到金黃💛，賣相好高分。食落肉質冇想像中咁細嫩，唔多似係慢煮，算係不過不失。旁邊有串串茄🍅、Parma Ham包蘆筍🐷🥬、薯仔🥔、甘筍🥕同原個焗蒜🧄敏配料。
.
📍Cream Brûlée
法式焦糖燉蛋口感相當細滑，上面嘅焦糖脆面做得脆身，唔會過甜🥰，蛋味唔算突出🐣，不過份量夠多，抵食🤟🏻。
.
📍Tiramisu
質感Creamy細滑，酒香🍾同咖啡味☕️都好突出，好食呀😋。
.
📍Lemonade(+$20)
📍Espresso Tonic (+$20)
Lunch set加錢可以飲啲特別啲嘅飲品，Lemonade冇咩特別，Espresso Tonic 漸層做得超靚，咖啡味夠香又帶少少酸味，感覺清爽唔錯。
.
Ground Zero (觀塘)
觀塘偉業街93號7樓01-02號舖

#皇冠豬 #黑毛豬 #食譜
【超爆汁 !!!!】黑毛豬胺！皇冠形態？ 原條改肉 焗爐示範！霸氣而不失禮的做法？
超級簡單嘅豬肉食譜，你想像唔到原來普普通通嘅豬扒都可以玩到爆汁又得體。
用最基本嘅西式調味就可以做到，今次唔食牛嘅觀眾機會黎喇！

今次示範用65C做中心溫度，想再滑啲又敢博嘅，歡迎用63C (which is 我覺得係冇問題!)

多謝收睇，喜歡請你記得訂閱頻道，讚好同分享影片啦！下次再見。

如欲購買 ，
https://www.oriolefood.com.hk/app/web/product_detail.php?linkid=3681c57761a1ec6aa0bc9390196c967f&catid=df00a138a47f3bd473974ddded137110
記得用優惠碼?

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#焗黑毛豬胺#西班牙豬#黑毛豬鞍

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24/7TALK: Bonus Episode #2
Hosts: 24Herbs

Filmed and edited: Pak Khei, Marco Mak, and Leo Chan

Produced: 24HERBS and Studio8ight

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24/7TALK: Bonus Episode #2

247Talk bonus episode話明係bonus梗有好嘢！上集講到要整個 Eddie x Test Kitchen 梗係要打鐵趁熱即做, 再請埋班homies嚟食大餐一齊chill吓！記得癡撚曬線CLSS，comment, like, subscribe, share. Thank you we love u?

BBQ with the homies
On the previous Test Kitchen episode, Vincent and Eddie have promised to make us a great meal, Vincent also said that he will make some US Style barbecue so we invited a few of our homies to come and enjoy the food cooked by Vincent and Eddie. Basically gather together to celebrate life and friendship. We appreciate with everything we got. All love.

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開心分享?盆菜相片https://youtu.be/b9dD1Gt9X6U
?節日限定優惠期?
(即日起至2020年12月31日)
蠔皇元貝頂級鮑魚 嚐鮮價每罐$ 178
到指定超級市場買任何2件
李錦記紅燒元貝至尊鮑魚 或
李錦記蠔皇元貝頂級鮑魚
即可享有88折優惠
?$ 15電子優惠券?https://bit.ly/37xVWzP

⬇️⬇️English recipe follows⬇️⬇️
盆菜2020

材料：
李錦記蠔皇元貝頂級鮑魚1罐
白切雞半隻
叉燒1斤
豬皮半斤
魚蛋8粒
蘿蔔（大）1個
冬菇8隻
西蘭花（大）1個

處理：
1. 蘿蔔，刨去表皮，洗乾淨，切一舊舊。
2. 豬皮，清洗乾淨，切開一塊塊。
3. 西蘭花，切開一舊舊，盡量切至大小一樣，用粗鹽放水中浸一浸。
4. 煲滾一鑊水，加入粗鹽1茶匙，加入蘿蔔及豬皮，滾起後，再放魚蛋灼一灼。
5. 西蘭花，已用鹽水浸了一會，清水沖洗乾淨。
6. 蘿蔔及豬皮，已灼了一會，再加入魚蛋灼一灼，擎乾水，清水沖洗乾淨，再擎乾水。
7. 打開罐裝鮑魚，逐隻夾起放在碟上。
8. 罐內的鮑魚汁倒在碗中備用。

烹調：
1. 冬菇，白鑊，大火爆香，同時加入蘿蔔及豬皮。
2. 在鑊中加入水250毫升，再加入一半鮑魚罐內的汁及0冰糖1大粒，大火滾起，轉中火，炆10分鐘。
3. 炆了10分鐘，已收汁，加入魚蛋，撈勻，放上碟。
4. 另一邊，中火煲滾一鑊水，加入油1湯匙，放西蘭花灼2分鐘，擎乾水。

預備好瓦煲，內放一個合適的蒸餸架，戴上透明膠手套，依次序放好：
1. 先放蘿蔔。
2. 放白切雞及叉燒。
3. 豬皮，放在白切雞及叉燒中間。
4. 魚蛋，放在豬皮側邊。
5. 西蘭花3朶，放豬皮的另一邊
6. 冬菇放西蘭花，近瓦煲邊。
7. 剩下少許瑤柱絲，都放在材料上。
8. 剩下的西蘭花，沿瓦煲的另一邊，整齊的放好。

鮑魚的烹調程序：
1. 鮑魚罐內的汁加入鑊中，加入一倍份量的水，大火煮滾。
2. 放鮑魚熱一熱。
3. 放鮑魚在盆菜上面，小心排列好。
4. 鑊中的鮑魚芡汁，淋在盆菜上。

盆菜，大火煲滾，完成，可享用。

Poon choi 2020

Ingredients:
Lee Kum Kee Premium Abalone in Premium Oyster Sauce with Dried Scallops 1 can
Steamed chicken half No.
Roasted pork 1 catty
Pigskin 0.5 catty
Fish balls 8 Nos.
White radish (large) 1 No.
Mushrooms 8 Nos.
Broccoli (large) 1 No.

Preparation:
1. White radish, get it peeled. Rinse, and cut into pieces.
2. Pigskin, rinse and cut into pieces.
3. Broccoli, cut them about in the same size. Soak in salty water.
4. Boil up a wok of water. Put cooking salt 1 tsp. Put white radish and pigskin.
5. Broccoli, has been soaked in salty water for a while, rinse thoroughly.
6. White radish and pigskin, have been soaked for a while, put fish balls soaking for a while. Hang dry. Rinse with tap water. Hang dry again.
7. Open the can of abalone, put on plate one by one.
8. Syrup in can, is to be put in a bowl to get ready for use.

Steps:
1. Mushrooms, fry with no oil at high flame in wok. Fry with white radish and pigskin at the same time.
2. Put water 250ml, and half can of sauce with rock sugar 1 big cube into wok. Heat up at high flame, turn to medium flame after boils up. Braise for 10 minutes.
3. Have already braised for 10 minutes, sauce has become thick. Mix well with fish balls. Put on plate.
4. On the other side, heat up a wok of water at medium flame. Put oil 1 tbsp, put broccoli soaking for 2 minutes. Hang dry.

Get ready for a pot, put a steaming rack which can be fitted in the pot. Put on transparent gloves, put the following in order:
1. Put white radish first.
2. Put chicken and roasted pork.
3. Pigskin, put in between the chicken and roasted pork.
4. Fish balls, put besides the pigskin.
5. Broccoli 3 Nos., put on the other side of pigskin.
6. Mushrooms, to be put besides the broccoli alongside the pot.
7. Little shredded dried scallops left, put on top of the ingredients.
8. Little broccoli left, to be put in order on the other side of the pot.

Preparation steps of abalone:
1. Heat up the abalone sauce in can with a can of tap water at high flame in wok.
2. Heat abalone in wok for a while.
3. Put abalone in good order on top of poon choi.
4. The sauce in wok is to be put on top of poon choi.

Poon choi, heat up at high flame. Complete. Serve.