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Indulge in the timeless flavors of Poulet Gaston Gérard, a beloved Burgundian classic that embodies the heart of French cuisine. Created in 1930 by Reine Gérard for her husband, Gaston Gérard, former mayor of Dijon, this creamy chicken fricassée blends the bold tang of Dijon mustard with rich white wine and melted Gruyère cheese. Perfectly…
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[開胃！] 話梅排骨 Braised Pork Ribs With Dried Plums
熱啦啦，無胃口。 煮返碟甜酸嘢，醒醒先！ 話梅排骨 Braised Pork Ribs With Dried Plums Ingredients Pork Ribs 一字豬肉排 500g Oil 油 20g Rock sugar 冰糖 40g Light soy sauce 生抽 20g Dark soy sauce 老抽 5g Dried Plums 話梅 30g Dried Hawthorn 山楂 5-8g Hot water 熱水 400ml For blanching 灼水用 Sliced ginger 薑片 20g Green scallion 蔥段 30g Salt…
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