關於 raw cheese sauce ，我們在網路上蒐集到這些相關的討論、資訊與評價

L O V E 🍝 P A R M ❤️✨ Welcome to the face of a little big girl that just made her daddy’s favorite meal in the entire universe….PLANT-BASED!!!! MEAT-FREEEEEE!!!!!!!!!!!!! 🎉🎉🎉🙌🙌🙌

When we moved to Malaysia, I may or may not have promised to make J his favorite chicken parm every week but then reality set in and well, 8737738484 steps, raw meat, deep frying, dirty kitchen. 🙈😅

We decided to take up the Better Meat Challenge by adikfoods and thanks to the discovery of the First Pride Green Series! So, Ella Grace made us this delicious homecooked meal in THREE steps! 🤯🤯

Thank you J for uprooting everything you knew to dream big dreams with me…I give you love parm and the best little love thief!

ELLA BELLA’S LOVE PARM 🌈✨

Awesome First Pride Malaysia strips
Any pasta sauce
Shredded cheese
1. In a baking dish, pour pasta sauce at the bottom and layer already air-fried strips over.
2. Top w shredded cheese. If you like, you can also sprinkle some dried herbs/garlic powder/chilli pepper flakes etc if you want to be a little extra. 😎
3. Air-fry or bake until cheese and sauce is bubbly and happy. Serve over pasta!

#kacaumamahack
1. I like to batch cook, portion and freeze a ton of homemade pasta sauce(mushrooms, carrots, spinach etc) so you can have a complete nutritious meal anytime!
2. If you ain’t got time for that store-bought pasta sauce + frozen spinach 💪
3. Buy fancy organic cheese on sale and freeze it! Saves time, saves money!
4. Add a knob of butter to your cooked pasta after you’ve drained it. It stops it from sticking and adds a bunch of yum.
5. Run and get the First Pride Green Series online or from @foodpandamy! It’s plant-based frozen nuggets, strips, bites that are ridiculously delicious and easy for a snack, meal, or meat sub🙌🙌🙌 We are on our third bag in a week guys! 🙈🤩😍

ENJOY!

#ellabellacooks #ellabellaeats #FirstPrideGreenSeries #TysonFoodsMalaysia #MeatJustGotBetter #PlantBased

Ps. As usual, there’s a little heart thief that would love to hear and reply your comments!👇👇👇

今日教大家煮
📌香草焗龍蝦
📌Butterfly cut 牛柳
📌花膠冰糖燉雪梨

🦞🦞🦞🦞🐄🐄🐄🐄（只限香港）
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3
Whatsapp🔻90386920
🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻
SANISWISS 🇨🇭消毒除油除味（只限香港）
Whatsapp🔻https://wa.me/message/CTVOSX4BRU5PP1
✨✨✨✨✨✨✨✨✨✨
20201226 live Recipe ❤️❤️❤️
特別鳴謝Easycook 義工團😘😘😘

香草焗龍蝦及配菜
材料
📌 急凍龍蝦尾4隻(用雙手揸住龍蝦尾的兩邊屈幾下將它屈鬆像按摩一樣. 再用尖嘴剪刀在龍蝦尾的”背部”正中間位剪開殼，一直剪到最尾一格只要剪小小便停. 然後用手指伸入龍蝦尾的”底部”用力頂龍蝦肉出來，直至到尾段停止)

調味及醃料
📌 百里香
📌 黑胡椒少許
📌 鹽少許(不要太多因爲海鮮本身已經有咸味)
📌橄欖油少許

餡料
📌 鷹嘴豆- 1 罐(瀝乾水,用鑊漢乾。如果用生的豆,要浸過夜後及煮淋)
📌 菠菜或其他綠色菜用來做餡料的封口

配菜材料
📌矮瓜(茄子)一條(垂直切四片長片再在意中間打橫對半切)
📌車厘茄(對半切)
📌蒜蓉(素食者可用其他香草代表替)
📌 芝士(任何芝士都可以)
📌 鹽少許
📌 黑胡椒粉少許

做法
1.在每隻龍蝦尾的肉上面放些百里香再撒上黑胡椒粉和小小鹽調味。在上面噴少許橄欖油。

2.將鷹嘴豆塞入每個龍蝦尾的空殼中, 用菠菜做封口塞住那些鷹嘴豆餡在內

3.將塞好餡料的龍蝦尾放在氣炸鍋中, 用200°C焗9分鐘, 如果想脆些就焗10分鐘

4.配菜方面: 在焗架上, 放上茄子片再放車厘茄在面, 鋪上蒜蓉(如素食者可用其他香草代替)再在上面鋪上芝士,加少許鹽和黑胡椒粉調味，然後焗10分鐘。也可以選擇”煎”. 食用前先噴些橄欖油在面。完成。

(YouTube video starts at 7:40.)
Ingredients:
Lobster tails - 4 (Flex each lobster tail 5 times to massage it by holding both ends, cut the center of the top shell all the way to the fin with a pair of scissors, and stick a finger underneath the shell to loosen the meat, and gently place the meat on top of the shell. Pat dry.)

Seasoning ingredients:
Thyme - 4 small branches
Black pepper - to taste
Salt - to taste (but not too much because seafood has its own saltiness)
Olive oil

Stuffing ingredients:
Chickpeas - 1 can (drain out the water and pan fry a bit for drier texture or buy raw, soak overnight and cook until tender)
Spinach - or any greens to stuff the lobster tails

Side dish ingredients:
Eggplant - 1 (sliced vertically and into halves)
Cherry tomatoes - cut into halves
Garlic - minced or use herbs for vegetarian
Cheese - of your choice
Salt - to taste
Black pepper - to taste

Methods:
1. Place a branch of thyme on each of the lobster tails. Sprinkle with black pepper and salt to taste. Spray a layer of olive oil on top.

2. Stuff each lobster tail with chickpeas inside the hollow shell. Seal off the stuffing with spinach.

3. Place stuffed lobster tails in the air fryer and cook for 9 minutes or 10 minutes for crispier texture at 200C (392F).

4. On a rack, place eggplant slices, cherry tomato, minced garlic or herbs for vegetarian, sprinkle cheese on top, add salt and black pepper to taste, and air fry for 10 minutes. Optional to bake, or pan fry them. Spray a layer of olive oil before serving.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨

花膠冰糖燉雪梨

材料:
韓國雪梨(大) 1個
細花膠筒 6、7條
川貝粉/碎 少量
冰糖 2粒
滾水 1/3杯

做法：
1. 花膠在前一晚預發:
花膠用水沖洗,然後放入滾水中、放入薑、酒一同煲至冧身後取出，洗乾淨花膠肚，用清水浸一晚，瀝乾水分備用；
2. 雪梨批皮、去心、切粒，放入燉煲內，加入沖洗過的冰糖、川貝粉花膠和杯1/3杯滾水，燉1至1個半小時便可食用。

English Version
Double Boiled Fish Maw “Chuan Bei“ with Pear and Rock Sugar
(YouTube video starts at 0:17.)
Ingredients:
Fish Maw - 3 (Soak overnight in a pot of boiled water with ginger and 1 tbsp of cooking wine. Put weights on top of fish maws to avoid floating. Rub clean the interior of each fish maw.)
Asian pear - 1 (Peel the skin, and diced into cubes.)
Chuan Bei powder - or crushed into powder
Rock sugar - 2 small pieces (Washed)
Hot water - ½ cup

Methods:

1. In a double boiler ceramic pot, add in Asian pear cubes, rock sugar, fish maw, and “Chuan Bei” powder, and put in the double boiler.

2. Cook for 1 hour.

✨✨✨✨✨✨✨✨✨✨✨✨
Butterfly Cut牛柳

材料
📌 厚切牛柳1件
📌 黑胡椒適量
📌 鹽適量
📌 橄欖油少許
📌 牛油少許
📌 蒜頭1粒
📌 Rosemary一小棵

醬汁材料
📌 黑胡椒少許
📌 柚子芥辣少許
📌 麵粉少許
📌 牛奶半杯
📌 水少許
📌 白醋少許

做法
1. 牛柳中間切開一半，但不要切到底，之後兩邊打開，做成蝴蝶形狀。
2. 準備碟，加入黑胡椒，鹽，把牛柳兩邊醃好。
3. 燒紅鑊，一定要燒紅，加入橄欖油，牛油，之後猛火煎牛柳，牛柳落鑊後不要郁動牛柳，直到煎到脆面，大約1分鐘，之後反轉再煎，放入蒜頭。按照自己喜歡熟度，上碟。
4. 鑊上放入rosemary稍為煎一煎，之後連同蒜頭放在牛柳上。
5. 鑊不用洗，稍為放涼，之後逐樣把醬汁材料一一落鑊煮滾，再加入碟上牛柳的肉汁一起煮滾，到自己喜歡的杰度熄火，最後把醬汁淋在牛柳上即成。

English Version
Butterfly Cut Beef Tenderloin
(YouTube video starts at 23:10.)
Ingredients:
Beef tenderloin - (butterfly cut by slicing the tenderloin in the middle. Make sure both sides are equal in thickness but DO NOT cut through. Spread both pieces out in the shape of a butterfly. This will cook evenly without overdone.)

Seasoning ingredients:
Black pepper - to taste
Salt - to taste
Olive oil
Butter
Garlic - 1 clove (Only remove the outer layer of the skin. Keep the papery skin intact.)
Rosemary - 2 sprigs

Sauce ingredients:
Black pepper - whole pieces
Yellow mustard with seeds - 1 tbsp
Milk - enough to make a sauce
All purpose flour - enough to thicken sauce
White vinegar - to taste (for tangy sour taste)
Salt - to taste
Sauce from the resting tenderloin
Hot water - to adjust the consistency of the sauce if necessary

Methods:
1. In a plate, add in black pepper, salt, and place one side of the butterflied beef tenderloin to marinate. Flip and marinate the other side.

2. Heat up a pan to very hot on HIGH heat. Add in olive oil, butter, beef tenderloin, and DO NOT touch it. Let it sit and sear to seal in the moisture.

3. Flip to the other side and do the same.

4. Add garlic and rosemary sprigs to the pan.

5. Remove the tenderloin once it reached your desired doneness. Transfer to a plate for it to rest and spoon hot butter over the tenderloin to baste it.

6. In the same pan with the leftover butter, add in whole black pepper, yellow mustard, a bit of all purpose flour, white vinegar, sauce from the resting tenderloin, and mix well. Set aside to serve with tenderloin.

Resepi Pisang Goreng Rangup Sambal Kicap Best.

Rugi kalau anda tak cuba resepi pisang goreng rangup ini. Best sangai untuk pisang, ubi keledek dan juga cempedak. Resepi sambal kicap pun ada. Berbaloi
Hari ini kami mahu kongsikan resepi pisang goreng yang sangat sempurna untuk anda cuba. Dengan warna kuning keemasan, adunan bancuhan melekat elok pada pisang dan cukup rangup. Walau dibiarkan lama, ianya tidak lembik dan pisang goreng tak serap minyak. Best kan,
Adunan bancuhan resepi pisang goreng ini boleh anda guna bukan untuk setakat pisang sahaja. Tapi kepada ubi keledek goreng, tapai ubi goreng dan juga cempedak goreng. Cuma boleh kurangkan sedikit air untuk pastikan bancuhan melekat elok pada bahan.

Tips untuk hasilkan resepi pisang goreng rangup :

1- Yis yang hendak dimasukkan perlulah diuji terlebih dahulu dengan air suam sekitar suhu 40-50’C. Jika ianya berbuih, tanda yis elok dan boleh digunakan. Kalau tak, tukar yis lain. Jangan gunakan air panas. Perap bancuhan pisang goreng sekitar 5 minit sebelum guna.

2- Goreng pisang dalam suhu sesuai. Jangan api terlalu besar nanti dia cepat hangit. Jangan kecil sangat nanti dia lembik dan serap minyak.

3- Untuk sambal kicap, pastikan anda bakar bawang merah dna bawang putih hingga masak untuk elakkan rasa mentah bawang.Cili juga dibakar untuk elakkan rasa pijar.

4- Kalau nak lagi gebu, anda boleh juga guna telur itik bagi gantikan telur ayam dalam bancuhan pisang goreng. Ada juga sesetengah orang yang letakkan kelapa parut dalam bancuhan. Terpulang yang mana anda suka.

Memang sedap pisang goreng cicah sambal kicap dan juga resepi pisang goreng cheese leleh yang kami sediakan ini. Terima kasih kepada Tuan Ben Safwan di atas resepi. Anda boleh follow beliau di Fb. Banyak resepi best.

Rugi kalau anda tak cuba resepi pisang goreng rangup ini. Best sangai untuk pisang, ubi keledek dan juga cempedak. Resepi sambal kicap pun ada. Berbaloi

Bahan Resepi Pisang Goreng Rangup :
3 sudu makan membukit tepung beras cap 1
Recipe for crispy fried banana with sambal soy sauce.

It's a loss if you don't try this crispy fried banana recipe. Best sangai for bananas, sweet potatoes and also cempedak. There is also a recipe for sambal soy sauce. Worth it
Today we want to share the perfect fried banana recipe for you to try. With golden yellow, the mix mix sticks well on bananas and crispy enough. Even though it's long left, it's not a sissy and fried bananas don't abs Isn't it great,
The mix of this fried banana recipe you can use, not just for bananas. But to fried sweet potato, fried potato tapai and fried cempedak also. Can only reduce a bit of water to make sure the mixer sticks well to the ingredients.

Tips to produce crispy fried banana recipe:

1-The yeast that is about to be put in need to be tested first with warm water around 40-50 ' C. If it's bubbly, the yeast sign is good and can be used. If not, change another yeast. Don't use hot water Marinated with fried banana mix about 5 minutes before using it.

2-Fried banana in suitable temperature. Don't fire too big he will burn quickly. Don't be too small he will be a sissy and absorb oil.

3-For sambal soy sauce, make sure you burn garlic red onion until you cook to avoid raw onions. Chili is also burned to avoid gajar feeling.

4-If you want to be fluffy, you can also use duck eggs to replace chicken eggs in a fried banana mix. Some people put grated coconut in the mix. It's up to what you like.

The fried banana dipped in sambal soy sauce and also the recipe for the melted cheese fried banana that we have prepared. Thanks to Sir Ben Safwan for the recipe. You can follow him on FB. Lots of best recipes.

It's a loss if you don't try this crispy fried banana recipe. Best sangai for bananas, sweet potatoes and also cempedak. There is also a recipe for sambal soy sauce. Worth it

Ingredients of Crispy Fried Banana Recipe:
3 tablespoon of rice flour cap 1Translated

📌買【Gourlab】多功能安心烹調盒
按這裡→ https://goo.gl/DnwAkT

1燙茄子
材料
A
茄子 250公克 eggplant 250g
水 500ml water 500ml
白醋 1大匙 rice vinegar 1tbsp.
B
水 100ml water 100ml
C
醬油膏 2大匙 thick soy sauce 2tbsp.
蒜末 5公克 garlic 5g
辣椒末 5公克 chili 5g
蔥花 10公克 scallion 10g

作法
1.微波調理盒中放入茄子加水、白醋均勻浸泡後，將水倒除。
2.再加入調味料B的水，蓋上蓋子放入微波爐中，以強微波(700W)微波5分鐘。
3.取出將水倒除。
4.加入材料C，蓋上蓋子搖一搖即可。


2起司水波蛋吐司
材料
吐司 2片 toast
雞蛋 1顆 egg
起司絲 適量 cheese
水 50ml water 50ml
作法
1. 取一片吐司挖洞。
2. 微波盒中放入瀝油架後，倒入水，再放入完整的土司。
3. 蓋上挖洞的吐司。
4. 吐司上蓋上起司絲，中間打入一顆蛋。
5. 蓋上蓋子，放入微波爐中，強微波加熱1.5分鐘即可。

3 三色蛋
材料：
蛋 3顆
鹹鴨蛋 2顆
皮蛋 2顆
水 100cc
鹽 1/4茶匙

作法：
1. 將蛋、鹽與水均勻攪拌好，加入切碎的鹹鴨蛋、皮蛋稍微攪拌後，放入微波爐以高火力微波4分半鐘即可。

4清蒸鱈魚
材料：
鱈魚1片 Cod fillet 1
蔥段少許 scallion qs.
蔥絲適量 shredded scallion qs.
薑絲適量 ginger qs.
辣椒絲適量 chili qs.
調味料：
A
米酒少許 cooking rice wine qs.
鹽少許 salt qs.
B
鰹魚醬油1大匙 bonito sauce 1tbsp.
米酒1小匙 cooking rice wine 1tbsp.
糖1/4小匙 sugar 1/4tsp.
水少許 water qs.
作法：
1.鱈魚表面用調味料A抹勻。
2.所有調味料B混合均勻成清蒸醬汁。
3.微波盒放少許蔥段、薑絲鋪底，放上鱈魚，淋入清蒸醬汁。
4.蓋上蓋子放入微波爐，以中火(700~800W)微波3分鐘。
5.取出開蓋，放入適量蔥絲、薑絲、辣椒絲，趁熱蓋上蓋子燜約30秒即可。

5 剝皮辣椒蒸豆腐

材料：
嫩豆腐一盒 silken tofu 1box (已除水)
剝皮辣椒30g peeled chili pepper 30g

調味料：
醬油膏1/2匙 thick soy sauce 1/2 tsp
剝皮辣椒汁1/2匙 peeled chili juice 1/2 tsp
蒜10g garlic 10g
辣椒5g chili pepper 5g

作法：
1.豆腐整塊先中溫微波一分鐘除水，倒出多餘的水。
2.醬油膏跟剝皮辣椒汁先均勻攪拌備用。
3.已除水的豆腐，在放入蒜、薑,倒入醬汁，微波中火2分鐘即可。

6.紅椒雞胸花椰米
材料
雞胸 1副 chicken breast
花椰米 1杯 riced cauliflower 1cup
醃料
紅椒粉 1茶匙 paprika 1tsp.
鹽 1/2茶匙 salt 1/2tsp.
作法
1. 雞胸放入微波盒中，2面用醃料抹勻；花椰菜放入微波盒中。
2. 兩盒都蓋上蓋子，重疊放入微波爐中。
3. 以強微波(約1000W)微波2分鐘後取出花椰米。
4. 再微波2分鐘，取出雞胸肉切片，搭配花椰米食用即可。






7蒸地瓜
材料
地瓜 2顆(450公克)/ sweet potato 2
水 50ml/water 50ml
作法：
1. 微波保鮮盒放入隔板，再放入地瓜，蓋上盒蓋。
2. 放入微波爐中，選擇強微波(800W)、8分鐘，至時間結束即可。


8.蒸餃
材料：
冷凍水餃 10顆/ frozen dumplings 10
水 50ml/water 50ml

作法：
1.保鮮盒中加入水，放入水，表面灑上少許水。再蓋上保鮮盒蓋。
2.放入微波爐中，設定強微波、4分鐘。
3.搭配薑絲醬油食用即可。



9雞肉鮮菇飯
材料：
白米 1又1/2杯 raw rice
熱水(約90℃) 350㏄ hot water
雞腿肉丁 100g chicken thigh
鮮香菇丁 20g shiitake mushroom
鴻禧菇丁 20g bunashimeji
白靈菇丁 20g white bunashimeji
蒜片少許 garlic
蔥段少許 scallion
調味料：
A
鹽 1小匙 salt 1tsp.
醬油 1大匙 Soy sauce
味醂 1大匙 mirin
白胡椒粉 少許 ground white pepper
B
香油 1茶匙 sesame oil
作法
1.。
2.雞腿肉丁加調味料A拌勻。
3.作法1白米加入所有調味料B混合均勻。
Tip-香油可增加油脂與香氣
4.白米洗淨，與熱水放入微波烹調盒中，將雞腿肉、所有菇類均勻鋪在米上，蓋上蓋子靜置泡約10分鐘。
5.放入微波爐，以中微波(700~800W)微波10分鐘，再燜10分鐘，將飯料拌勻即可。




-

楊桃美食網
http://www.ytower.com.tw

Youtube
https://www.youtube.com/user/ytower01

Facebook
https://www.facebook.com/ytower01

Beef Tartare by Jimmy's Table

If you know me, you know I love my beef tartare. It's something about raw beef that gets me excited, and whenever I see this on a menu, I always order it. This is one of my favorite dishes to eat when dining out. Making this dish is much easier than it looks. My version is a bit elevated with more ingredients to give it more layers. I hope you like it!

Ingredients 食材:
10-16 ounces of raw beef tenderloin or sirloin (沙朗)
2 tablespoons of finely minced shallots (生紅蔥頭)
3 tablespoons of fried shallots (炸紅蔥頭)
1 tablespoon of capers (酸豆)
2 tablespoons of Whole grain mustard (顆粒芥末醬)
2 tablespoons of Dijon mustard (傳統芥末醬)
1 tablespoon of Horseradish (optional) (西洋山葵)
2 tablespoons of Sriracha chili sauce (是拉差香甜辣椒醬)
2 tablespoons of Balsamic vinegar (巴薩米克醋)
2 tablespoons of Extra virgin olive oil (橄欖油)
Black pepper - for taste (黑胡椒)
Salt - for taste (鹽)

Finishing Ingredients 撒料調味:
Arugula (芝麻葉)
Balsamic vinegar (巴薩米克醋)
Extra virgin olive oil (橄欖油)
Parmesan cheese (帕瑪森起司)
Crackers (saltines or wheat crisps) or toasted french bread slices (薄脆餅乾or法國吐司)
Raw egg (yoke only) (生蛋黃)

STEP 1
Prepare the beef for cutting. If the beef is already frozen, then let it defrost a little. If the beef is already defrosted, put the beef in the freezer for 15-20 minutes so that the meat freezes a little and is hard to easily slice. If the beef is too soft (aka defrosted all the way), then it will be really hard to cut the beef into fine slices, strips and cubes. By the time you finish making the dish, the beef will be perfectly cold to eat.
步驟 1
準備牛肉，若是冷凍的稍微解凍一些些，若已解凍則放入冷凍15-20分鐘。解凍的生牛肉較難切成丁狀。不用擔心冷凍的牛肉，當你做完這道菜時，肉也達到可以食用的完美解凍狀態了。

STEP 2
Cut beef slices about 1-2 mm thick. Then take the slices and cut them into 1-2 mm strips. Lastly, turn the beef around and cut the strips into small beef cubes/pieces. Put beef into a large mixing bowl.
步驟 2
將牛肉切1-2公分厚，接著再切成1-2公分的條狀，最後將條狀牛肉切成小丁狀，放入大的攪拌碗中。

STEP 3
In the bowl, add in 2 tablespoons of whole grain mustard, 2 tablespoons of dijon mustard, 1 tablespoons of horseradish, 3 tablespoons finely minced shallots, 3 tablespoons of fried shallots.
步驟 3
接著開始加入調味至碗中：2湯匙顆粒芥末醬、2湯匙傳統芥末醬、1湯匙西洋山葵、3湯匙生紅蔥頭、3湯匙炸紅蔥頭。

STEP 4
Add in 2 tablespoons of Extra virgin olive oil, 2 tablespoons of Balsamic vinegar, 2 tablespoons of Sriracha chili sauce and 1 tablespoon of capers. Add 1/2 teaspoon of sea salt and black pepper. Finally mix everything together evenly.
步驟 4
再加入兩湯匙初榨橄欖油、2湯匙巴薩米克、2湯匙是拉差甜辣醬、1湯匙酸豆。1/2茶匙海鹽及黑胡椒。接著將所有的調味跟牛肉混合均勻。

STEP 5
For plating, start with a bowl of arugula leaves. Add in balsamic vinegar and olive oil. Grind a bit of black pepper for taste.
步驟 5
在碗中放入生芝麻葉，加入巴薩米克醋醬、橄欖油、磨一點點黑胡椒，接著簡單混合。

STEP 6
Drain and lay arugula salad onto plate. Use a metal ring (optional) and lay on top of the salad. Fill in the ring with beef tartare until it is full. Press down on the top to flatten the top. Remove metal ring.
步驟 6
將芝麻葉瀝乾，擺放在盤子中間，用金屬的圓形模型放在盤子中間、生菜上面，將預攪拌好的牛肉填滿模型，接著將模型取掉。

STEP 7
Carefully crack an egg and separate the egg white and egg yoke. Carefully place the egg yoke on top of the beef tartare.
步驟 7
小心地將蛋白及蛋黃分離，將蛋黃放上牛肉塔的上方。

STEP 8
Shred some parmesan cheese on top. Grind a bit of black pepper for taste and plating. Place a spoonful of whole grain mustard on the plate and add a few crackers to the side.
步驟 8
磨一些帕瑪森起司、黑胡椒在整道菜的上面，再放一匙的顆粒芥末醬在旁當佐醬、放上薄脆餅乾或法國吐司當搭配，這道菜就完成了。

__________________________
Directed＆Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com

規格外の量ですが、絶対美味しいミートローフ。
マッシュポテトをふんだんに入れて、ベーコンで巻いてみました！
1度は食べてみたいレシピ。ぜひ、作ってみてくださいね♪

マッシュポテトのベーコン巻きミートローフ

日本語
8人分

材料：
牛ひき肉　900g
玉ねぎ　150g（みじん切りにして、炒めておく）
ピザ用パルメザンチーズ　1カップ
卵　2個
パン粉　50g
塩　小さじ2
こしょう　小さじ1 ½
ウスターソース　小さじ2
牛乳　½カップ (120 mL)
パセリ　15g（細かくみじん切り）

ソース
ケチャップ　1 ½カップ (360 mL)
ブラウンシュガー　½ カップ (110 g)
マスタードパウダー　小さじ2
オニオンパウダー　小さじ2
パプリカパウダー　小さじ2
トマトペースト　¼カップ (55 g)

マッシュポテト
じゃがいも（ユーコンゴールドポテト）　455g（皮をむいて切り、茹でておく）
バター　大さじ2
塩　小さじ1
こしょう　小さじ½
牛乳　1 カップ (240 mL)
ピザ用パルメザンチーズ　1/2カップ

ベーコン　28切れ

作り方：
1.オーブンを180度に予熱しておく。
2.大きなボウルに、牛ひき肉と、炒めた玉ねぎとにんにく、パルメザンチーズ、卵、パン粉、塩、、こしょう、ウスターソース、牛乳、パセリを入れて混ぜる。よく混ぜたら置いておく。
3.別のボウルに、ケチャップとブラウンシュガー、マスタードパウダー、オニオンパウダー、パプリカパウダー、トマトペーストを入れて、ソースを作り、置いておく。
4.大きなボウルに、茹でたじゃがいもを入れて潰し、バター、塩、こしょう、牛乳、パルメザンチーズを入れて、なめらかになるまで混ぜて、置いておく。
5.ブントパンに、ベーコンを敷き詰め、刷毛を使って、(3)のソースをベーコンの内側全体に塗る。
6.(2)の2/3量を、ベーコンを敷いたブントパンの真ん中くらいまで入れ、マッシュポテトを中に入れられるように、肉をフチに押してボウル状にくぼみを作っておく。
7.マッシュポテトを、(6)で作ったひき肉のくぼみに入れ、上をなめらかに平す。その上に残った肉を入れ、上にソースを塗りつける。ソースを塗ったら、肉を全て覆うようにベーコンを畳む。アルミフォイルで包んで、オーブンで1時間焼き、途中30分焼いたところで、アルミフォイルを外す。その際に、余分に出た肉汁も注意深く取り除いてからオーブンに戻す。
8.ブントパンの上に金網を乗せて、ひっくり返して、天板の上に出す。ブントパンを外し、残しておいたソースを、焼けたミートローフの表面全体に塗る。
9.ソースがキャラメルのように色づくまで、強火で3-5分焼く。
10.完成！

Bacon-wrapped Mashed Potato-stuffed Meatloaf

Ingredients
for 8 servings

2 lb ground beef (900 g)
1 cup onion (150 g), diced, sauteed
3 cloves garlic, minced, sauteed
1 ½ cups grated parmesan cheese (165 g), divided
2 eggs
1 cup panko breadcrumbs (50 g)
2 teaspoons salt
1 ½ teaspoons pepper
2 teaspoons worcestershire sauce
½ cup milk (120 mL)
½ cup fresh parsley (15 g), finely chopped
GLAZE

1 ½ cups ketchup (360 mL)
½ cup brown sugar (110 g)
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons paprika
¼ cup tomato paste (55 g)
MASHED POTATOES

1 lb yukon gold potato (455 g), peeled, chopped, cooked
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
1 cup milk (240 mL)
28 slices bacon, slices

Preparation
1.Preheat oven to 350˚F (180˚C).
2.In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
3.In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
4.In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
5.Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
6.Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
7.Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
8.Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
9.Broil on high for 3-5 minutes or until the glaze has caramelized.
10.Enjoy!


#TastyJapan #レシピ

MUSIC
Licensed via Audio Network