前不久 朋友从谢村过来送了我一猪大腿(风干6到18个月), 原产是西班牙的, 风干真空保存. 包装上写着保质期12个月, 里面自带刀具(架).
这才是抱大腿的正确姿势!
实在是很重, 这么一大块肉, 做起来也挺麻烦. 据网上查得: 得先切片, 然后水煮再蒸干保存食用. 就怕一下子吃不太完浪费了, 可惜肉在英国, 要不然就请你们过来一起食用了(机票不包哈)
My friend gave me this as a “present”. It is 6.5kg which is estimated to provide 10 servings. The pork was dried for 6 to 18 months.. and it is mature for 12 months.
My plan of cooking this: cut into slim slices, boil, steam, and cool down. There are a lot, so I will store them in the fridge. The ham can then be fried and served later.
Any better cooking recipes?
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这不清真
清真是啥意思?杀猪放血?
据说英国就是想吃猪肉才退的欧
不退欧,二十年后英国不允许卖猪肉.
金华火腿既视感,鉴定完毕.
哈哈哈, 我也觉得是.