![](http://groups.msn.com/_Secure/0RQDrAqcTVpthn7GM2TLn4RgNAVt2J1Evz*8hMz!yIYViPwf04QDoOV4ueYiwDlEbFyP37dUjUeSBjww0W2ofVh1qwHEHzc4HUdI3szynGwc/pork%20041.jpg?dc=4675538086309640961><br><br />
这款是不要油炸的。先把排骨用黄酒酱油葱姜合叉烧酱腌2个小时。起油锅,炒排骨至肉收紧,然后把腌排骨的汤汁倒进去,再加水,烧开,改小火,烧30分钟,加一块冰糖,烧至排骨酥烂,加醋,收汁,装盘。<br />
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粉蒸排骨<br />
<br><img src=http://groups.msn.com/_Secure/0RQDrAqUT4Zphn7GM2TLn4QOrpCRSufgUnWNFgJ4aK!0fIGguwKoxI*1u*o5ir*oyzTb906L99y6IlH4axtcTo4vhbGXCXAJBO3vlCpue838/pork%20030.jpg?dc=4675538086305918656><br><br />
排骨用黄酒酱油盐和花椒粉拌腌入味,沾上买来的粉蒸肉调料,蒸45分钟。蒸的时候可用红薯土豆南瓜或藕片垫底,我这次用的是sweet potato。<br />
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麻婆豆腐<br />
<br><img src=http://groups.msn.com/_Secure/0SQDrApYUEeCHhBMqHg63GJnR6E3Tov73h9TbWo2fUqHGiYI1pwtRg47bfa1u1zjr5sMRGLBtgwFPQJD*01z5kRB5HXqRMrrXIMV7GeNUx0HB6oS6GIejIg/dou%20fu%20060.jpg?dc=4675538086295351446><br><br />
以前写过做法。<br />
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香酥豆腐<br />
<br><img src=http://groups.msn.com/_Secure/0SADrAmEU9M!HhBMqHg63GCpFuukd8x5o09ZKBiqJzaJMn07SnOzDeJefzLgBNAxq1v5g1uyQKQLq197ndoJdplyO6wXpPUvn38nvAvyvCXBMAAAAynJfAg/dou%20fu%2001.jpg?dc=4675538086290949900><br><br />
这道菜在素膳房叫豆酥鳕鱼,意谓可与鳕鱼媲美。<br />
豆腐切片,蒸4分钟,沥干,装盘。豆酥用油糖葱蒜末酱油炒至金黄出香味,浇在豆腐上,趁热吃。<br />
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豉椒鱼肚1<br />
<br><img src=http://groups.msn.com/_Secure/0RQDrApQTcZaQiStbGtB0y80geILy7vfQ9nqxG9i55Ya2gs!OY5uUaxfxAZohhpQJc1bWdFDqmXODGNe69K5kNenXSrjs2yqqfNVnrxRtmVY/fish%20022.jpg?dc=4675538086302414281><br><br />
青椒切碎,豆豉过清水两次切碎,然后取跺椒一大勺与青椒豆豉拌匀,放在虱目鱼肚上,浇一点黄酒,蒸8分钟,开吃!如果口重,蒸前可抹少许盐在鱼上。<br />
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豉椒鱼肚2<br />
<br><img src=http://groups.msn.com/_Secure/0RQDrApIT*JWQiStbGtB0y9C9dkcE4zbCwt4*TagF3n55MlnvPv5Q!tForAOvqdZLqbCcnvUSrNzdRgaQDzltZNPzCcvUYmvlRUSYMao2MIs/fish%20011.jpg?dc=4675538086298335653><br><br />
虱目鱼切段,用买来的豆豉辣椒酱拌腌一刻钟。放微波炉,4分钟叮咚,取出,摆盘,鱼上放葱姜丝,滚油,浇上去,上桌。如果口重,蒸前可抹少许盐在鱼上。<br />
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土豆肉丝(鱼香味)<br />
<br><img src= http://groups.msn.com/_Secure/0VACbAnsYOA9hn7GM2TLn4R1rOv*3WpATF5NMUHmdAGABps87Asg3Wclnr9MjEgFXXdbyyZMQrywOuzzyTh!e9JHgYztCuyq8CtyjuSW8QfjE4Ryqxp!Hip3SeXOzTfZW/pork%20and%20potato%20010.jpg?dc=4675536531492809196><br><br />
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土豆肉丝 (葱油味)<br />
<br><img src= http://groups.msn.com/_Secure/0UwA*A0wYg*xhn7GM2TLn4R1rOv*3WpATF5NMUHmdAGDMCWFT1mamOVLq6qIdLHU7XR3nXoHpM7NiAVGHdprXNPim!QqGRHmihZJto2Kyz286HhKhewNfmHwzEXBQkk5i/pork%20and%20potato%2002.jpg?dc=4675536531493731819><br><br />
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土豆肉饼<br />
<br><img src= http://groups.msn.com/_Secure/0RgA*A1AUoscvHLyrZj!WjSGho0i8NOYENKtjQxgCnx2wHkkNaM9KippoKIPXGO*eADzQSwN*S!gC7T3Ce3ClYFW4CUEdw9GQSaT*6fHfHvI/potato%2003.jpg?dc=4675536531495099846><br><br />
土豆蒸熟,捣成泥,和炒熟的肉末拌匀,调味。做成小饼,不沾锅少许油,煎成量面金黄。<br />
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土豆鸡蛋饼<br />
<br><img src= http://groups.msn.com/_Secure/0RgAAAE4ULscvHLyrZj!WjW3!EDJaMtZY!1hegt54VIR2Dy!LHC3YT0k6Zjf9r2V2nc1lLCbCWD!oVEGpbLWvp9f!1EpZ9x8xUt2diR2A2z0/potato%2001.jpg?dc=4675536531494452419><br><br />
土豆两只,蛋三个,洋葱末少许。 做法:在小平底锅内加足量的油,土豆切成小方薄片以中火煎炸至八成熟,加盐,胡椒,洋葱末,蛋打成蛋液浇到土豆片上,火调至小火,待朝火面的蛋液基本凝结时将一个比锅大的盘子扣到锅上,将锅迅速翻转,饼就到了盘子上,再将饼的上面朝下,放回锅中,如此反复,直至两面焦黄为止。蛋液内可依据个人口味加入香葱,虾皮或火腿丁等。<br />
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茄汁肉饼<br />
<br><img src=http://groups.msn.com/_Secure/0TACbArEV3zEkHGFOUjFWOXcNm2Xe13trRIZckGtD8*kET48LWbSC6zQfekVaL4teHo6kvtL3HPNzSPLGBP3VtQLcqTlxtfqZTOsfy1uKjlYL1l4GDB21Mw/meat%20ball%20011.jpg?dc=4675535017501237081><br><br />
虾仁剁泥,豆腐也剁泥,一起加到绞肉里,再加盐,酒,蛋清,鸡精、太白粉搅匀。虾茸肉馅做成小肉饼,鹌鹑蛋一切二,摆在肉饼上,蒸10分钟左右至熟。番茄开水烫,撕去皮,用food processor打碎. 少许油,烧热,爆葱米,出香味后,加打碎的番茄,加盐糖胡椒粉调味,烧开,浇于肉饼上即可。<br />
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豆酥鱼<br />
<br><img src=http://groups.msn.com/_Secure/0RQCnApQTc5aQiStbGtB0y0ugpWp*FgixiknPk3dTEh2DPgXsoR7VYJjKrydRMipQD0Z4iVKRPTI72hpC929n11CnHYlUBkAHW7mWhiAMavI/fish%20040.jpg?dc=4675535017499546136><br><br />
虱目鱼半片,抹盐,再放些葱姜丝黄酒,腌五分钟。不沾锅加少许油,把鱼煎熟,鱼易熟,每面煎三分钟即可。再烧热少许油,放葱米和豆酥,小火至豆酥变色,全部淋在鱼片上,趁热吃,酥、香、肥、嫩。(注:豆酥酱可以在华人店买到,瓶装的)。<br />
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洋葱煎猪柳<br />
<br><img src=http://groups.msn.com/_Secure/0SwCbAqwVXC1hn7GM2TLn4UyEmSQVnFjce3q8C0Ufnxo271DgG!hIE8q7Iv14P9PswnP124hdQNLWtNY8MZ2ytZ3!g5WKGlMR4XLPL10DKWN0wQX!AfF*yg/pork%20loin%2001.jpg?dc=4675535017503125276><br><br />
大排肉切成厚片肉柳,黄酒盐蚝油淀粉抓腌,10分钟。洋葱切丝,油烧热,炒洋葱至软熟,把洋葱推到锅子的一边,用锅里的余油把肉煎熟,大排肉很嫩,每面煎两分钟即可。小碗里加蚝油生抽糖水淀粉,调成汁,倒入锅里,让肉裹上芡汁,再和洋葱拌一下,装盘。我女儿喜欢这个菜。<br />
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沙茶豆干<br />
<br><img src= http://groups.msn.com/_Secure/0RgCbAgsUd7ai7Mv!1RrgURZ1KiJTiv41cuyM6u506hmY2qAHFynpGzQPPZf5yDpHoiLTJROWRtxzupcjhqHWXQCVWpNjKgSVRNGdtEZwOuw/doufu%20020.jpg?dc=4675535017496884847><br><br />
老豆腐切片,用不沾锅,少许油,把豆腐两面煎黄。再加热少许油,把蒜茸爆香,加沙茶酱黄酒盐,把煎好的豆腐倒入,让豆腐裹上酱汁,不勾芡,干干爽爽。<br />
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烤了几个司康,冲一杯柚子蜜,不错的下午茶。<br />
<br><img src= http://groups.msn.com/_Secure/0RQCbAtIT2qXy02r7VKZHgEwWEdQBITtobEW8Lmf9SVv*fzv1YPVio12yaSBtfb3khMKPPuisXwC8OYD4DyBPnI8ynm*Xle944BVi1O1P3Jw/scone%2004.jpg?dc=4675538059897066696><br><br />
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做法也简单,几乎完全copy爱厨贴过的一个方子。家里没有兰莓,就用currants代替。烤了30分钟,比爱厨介绍的时间长一些。每家的烤箱都有差异的。<br />
这个方子的特点是加奶酪,所以内部组织非常松软,不油腻。奶香馥郁。<br />
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<br><img src= http://groups.msn.com/_Secure/0RQAAANQTTqby02r7VKZHgAjars0CC8jd5guMhujU2lVTn2PgC44WXGy2VsPXuJizrqgk16XkgGHOiyStilutcGFNVEV*vfvlFhKNVRgS37I/scone%2006.jpg?dc=4675538059908302013><br><br />
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早餐也有了。一举两得。<br />
<br><img src= http://groups.msn.com/_Secure/0RQAAANMTFKby02r7VKZHgIyCDaUMrdJVGGoaSPhzcG9h5PpYsv4VQ10wP28D*jCGF2cTy4ttzGXrrxmV!tbRuif59WCjStCPnmPQAE1*LPU/scone%2005.jpg?dc=4675538059901366436><br><br />
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puff pastry做早餐也不错。<br />
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Apple Turnovers<br />
<br><img src= http://groups.msn.com/_Secure/0RgCbAlsURcoY4!a4q71RV2l3bqJc0V*16FkEkn7!g08lkCtGH!Z1xTk2sxSUMWcbfqPa!UYB*oV2*Rs7VcNl0fUAyKNuWqHI3uexNeLmHdo/pastry%2002.jpg?dc=4675536162804619483><br><br />
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Apricot Pinwheels<br />
<br><img src= http://groups.msn.com/_Secure/0RgCbAlwUf8oY4!a4q71RVxMd0Rpz7ZywnsdG812K7D1PypejOdwlgKkvPHtKgMGtsOOaYPDXYkGGCOJvhfyQxsg6zzHwqoN9UqjzlkjEyOw/pastry%2003.jpg?dc=4675536162806808326><br><br />
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Red Bean Braid<br />
<br><img src= http://groups.msn.com/_Secure/0RgCbAloUC8oY4!a4q71RVxIpRRmIF8ERrKJaHlKIyT6mqGordTetG63VZ8I5dSy9lcr5kZZK4F74CGhFGNL7z7R4M7SerIk4gnW6Du0Djy8/pastry%2001.jpg?dc=4675536162801613006><br><br />
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做法:puff pastry室温解冻30分钟,打开,放在撒了干粉的面板上擀开。然后就可以放不同的内馅做成不同的形状,刷上蛋液,425度烤15分钟左右。<br />
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豆沙和杏酱是买来现成的;苹果内馅自己做的,苹果去皮切成丁,加水和糖煮至苹果软熟,勾厚芡,挤些柠檬汁拌匀,放凉,就可以了。<br />
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喜欢中式早餐可以做花卷。<br />
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<br><img src= http://groups.msn.com/_Secure/0RwCbAqUUWd9zGJ!pNLmA5CocUoBUY!31mIIIUw4*lnN1*rKrHCjlI9LOXWG*4468n3dRD5BSokNT*En8jc6T4!gPLW*aANpkt47!v0sFibo/huajuan%2003.jpg?dc=4675537615735918907><br><br />
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<br><img src= http://groups.msn.com/_Secure/0RwCbAqQUH99zGJ!pNLmA5N274YY2T3JXa39XuoxdTdGXL4KoBKMkBrSyB0LIT1crqiyFg9ETF3dpf8gxXKS!RomEwegCtsfr7Xdrjz7WvQc/huajuan%2002.jpg?dc=4675537615735398738><br><br />
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<br><img src= http://groups.msn.com/_Secure/0RwA*A6MU5d5zGJ!pNLmA5PbjpI0n5DSgnv*5*4lcWWcaZbwe*LFwhg5mULcQrFcnSXzmVA49BBqOIJmY70utLk*s38h8cqF1tToiM9sjCgM/huajuan%2001.jpg?dc=4675537615734528610><br><br />
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还有蒸饺,是猪肉西葫芦馅<br />
<br><img src= http://groups.msn.com/_Secure/0RwCnAm0UhNHK1og3AWIKPB*jiehbkkBaI*F9ZfD7UaK*n4N5rPaf!xXfipUTClgZaKgJkRKgpdi7fNwWCR1Et1vUPIEWIzwpW5X0oHHgBzk/jiaozi%20010.jpg?dc=4675537615736389762><br><br />
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前两天,看到小微教授的一篇有关吃的文章,她说“偶而做道好吃的不难,难得是天天做。做菜就象是把一个千万人熟悉的故事,再每天重复讲一遍,还要让听者有新鲜感”。对此,我想大多数煮妇一定深有同感。
私房是我讲“新鲜故事”的灵感源泉。不晓得烧什么的时候就上来看看,通常不会失望。谢谢网友热情无私的分享。
汇报一下最近烧过的小菜点心。实在[
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![](http://groups.msn.com/_Secure/0RQCFArwTPaB4qYEkm34yWdKiJgBmr1jZNk7J0s34J8IhcHEdJHUj742JErlCwJNiKR6RrVAvvDAw*m6oTxYmzZOML0zJ5*Gt6zfw2Sgv2Ng/cakes%2001.jpg?dc=4675534108730406545><br><br />
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<br><img src=http://groups.msn.com/_Secure/0RQCZAr0Td6B4qYEkm34yWadECe1ketzwNt83z8EhgWvGYIWU9MdFDzFh2bAo3g0WSvZVFCEAg9LFIQUZRtTogDijnp42i3ETFIDJSEJaIEs/cakes%2002.jpg?dc=4675534108734033407><br><br />
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做法是我自己琢磨的,没想到烤好后竟有七分象,口感偏软了一些,但是奶奶年纪大了,正好咬得动。<br />
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4 tablespoon 无盐butter 融化,一个蛋,留少许蛋黄( 后面用到),其余部分加到butter 里,再加 5 tablespoon 糖,打匀。 1cup 低筋面粉和 2 tablespoon 奶粉, 过筛,加到打匀的butter 里,再加2 tablespoon 烤熟的芝麻,拌匀。烤盘铺上foil,然后把面团分成六份放在烤盘上,整理成圆形,切出刀痕,撒点芝麻,刷蛋黄,375F 烤15 分钟左右,注意观察,别烤焦了。凉透再吃。<br />
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小时侯吃过一种类似桃酥的小点心,叫八瓣酥。
它的外形与桃酥接近,但是颜色比桃酥略浅;桃酥的表面是烘烤时自然形成的裂纹(花纹),八瓣酥的表面是刀痕,切四刀,形成八瓣,由此而得名?
八瓣酥的口感比桃酥松软,星星点点几粒芝麻代替了核桃仁,所以,不那么油腻。印象中是京式(或清真)点心,因为不是在普通的店家可以买到。
奶奶爱吃八瓣酥,[
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![](http://groups.msn.com/_Secure/0SgDZAiQVNwczmF5ns0wAk0WzSmqB!0RDlOguEN3pzhdo6tdLTJ4hy*METOsL70T0BkbvYGu6sClW567zzRjgl9Vnlz9fDJopJlxahclcMnGMRsCda2eOHA/egg%20roll%2002.jpg?dc=4675533654026486843><br><br />
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凑近瞧瞧<br />
<br><img src=http://groups.msn.com/_Secure/0SgAAACUVcQczmF5ns0wAk0WzSmqB!0RDQxpF!H6aPTyGp18CY*3s7IFBkhoB4s83a7Z!yQflCIrHu8ZMAlvjsuqhXt9nOQbj6V0ou27vXnqaTxSNunr3ew/egg%20roll%2003.jpg?dc=4675533654029070186><br><br />
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刀豆切成5公分左右长,入水氽熟后冲凉待用;虾仁剁泥加绞肉,盐,酒,蛋清,太白粉搅匀。刀豆沾太白粉后镶上虾茸露馅仁,摆涂油的盘中蒸10分钟左右至熟。清鸡汤由盐和胡椒粉调味后,加太白粉勾芡浇于成品上即可。<br />
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鸳鸯蛋卷<br />
<br><img src=http://groups.msn.com/_Secure/0SgDZAiMV*QYzmF5ns0wAk0WzSmqB!0RDgsZKLVy9B0TV0sScz8ulpL3gIVi1ioJE1nCeJCo0VW21VwKsAorfEAl4AywsRMPs4sZek0eSLFtGuXgJJY3lJg/egg%20roll%2001.jpg?dc=4675533654023602852><br><br />
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煎两个蛋饼,凉透,铺上一张紫菜,再把同样的虾茸肉馅均匀铺在紫菜上,对卷起来,摆盘中蒸10分钟左右至熟。稍凉,切片,装盘。<br />
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娇艳双拼<br />
<br><img src=http://groups.msn.com/_Secure/0QwAAAOQSL2gzmF5ns0wAkxSpOCymKMZQvVjyADMfQnz8tng3XEBz26cUtjVKfOA1wV*HmCs5uqLx1gTQqUK2FtyFq*hDz5pKEpx14Pdsvc0/egg%2002.jpg?dc=4675533653986543647><br><br />
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参合了豆腐的肉馅煎成小肉饼,再煎个葱花蛋饼,切段,摆盘。<br />
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注:百花玉簪是网友笨笨鼠以前帖过的菜式,我偷偷学艺,今天来汇报,谢谢!<br />
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慢火细做的菜式不适合我们上班族煮妇。切丁切丝也很费时。所以,我通常会买一块夹心肉,当场就搅成肉茸,回家后分成小包,放冰箱。需要的时候拿出一包,微波解冻,加调料搅成肉馅,然后就可以做很多方便的家常菜:清蒸肉元、肉饼子炖蛋、菜肉馄饨、清炖狮子头、汆丸子汤……
此外,我会在肉馅里加些虾茸或豆腐,这样可使我家的爱肉族少吃肉!
以下三[
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![](http://groups.msn.com/_Secure/0RADvAl0TuYez0G2HmgCBDHLgxWEjqvog!Y8LtjxZXnVwAQQ*sjzhTWkZj3YPRkGBZyja99WHiZ!xmw08GFrTls7qD8CcNuR30cw!Uv1!Ckw/filo%2005.jpg?dc=4675531709743633675><br><br />
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<br><img src=http://groups.msn.com/_Secure/0RQBWA4sTPZWz0G2HmgCBDC1HmjclC3AZ55YQMUGBy1dE2Blfg6dk6FkyZ8Kx1jmUjj7uVRahSUMh7Fm*bFMl7nCjb3GweY9VujfYjSXMn2Y/filo%20030.jpg?dc=4675531709742116120><br><br />
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<br><img src=http://groups.msn.com/_Secure/0RQAaA4wTeJWz0G2HmgCBDERceLT!mOXPxI8z1MB8TBvCX5bHygp14N5ZTXmVSAYH9AOHhexw!Xy81OPhDryLSJNn*3zNNDQLLFjPiC7arwg/filo%20040.jpg?dc=4675531709742959206><br><br />
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有型,美观,可待客。<br />
简单,方便,小孩子可以参与一起做。<br />
)
filosheet两张,刷融化的butter,撒白糖,切成长方形,迭起来,四张为一组,一共六组。
取muffin烤盘,两组filosheet做成一个cup,一共做三个。
烤箱预热350F,烤10-12分钟,注意观察,以防烤焦。
室温,凉透后,可以装各式berries,也可以加冰淇淋。
有型,美观,可待客。
简单,方便,小孩子可以参与一起做。
[
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![](http://groups.msn.com/_Secure/0RADvAnYTnIrqYN7p25xNgkRYC1uJ9caY8YgJiSgjZViaRtyf9KDyyHOFfx7VPmifTb82qkr7t2QLAizRKVLytBUm8mwi98luMvrfEwpbnu8/ribs%2002.jpg?dc=4675529964180850709><br><br />
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切开看内部,很juicy!<br />
<br><img src=http://groups.msn.com/_Secure/0RAAAAHcT1orqYN7p25xNguLSVmn7o2kfIOJbSSmlYJci2wt4rN!KA!X8JWQVQV*0naau8cgGjJBPpW7XgN3nWSxaVHdR29HhPjKLj!BhkM0/ribs%2003.jpg?dc=4675529964183359288><br><br />
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再来一张<br />
<br><img src=http://groups.msn.com/_Secure/0RAAZA3UTYorqYN7p25xNgvxKz76swlJHYU3otdM72m7jo*aE6yY7!93AUFS6V3resCGeioi2z03B5L9negWLUG5fG!bRiXX3Eq2BClBMsq0/ribs%2001.jpg?dc=4675529964178014440><br><br />
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谢谢翠花姐分享拿手方子。)
按照翠花姐的方法,但有些微改变:一是干料里用garlicsalt代替纯盐;二是湿料里的水用啤酒代替。烤了70分钟。
刚打开,香味四溢。
切开看内部,很juicy!
再来一张
谢谢翠花姐分享拿手方子。[
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![](http://groups.msn.com/_Secure/0SwDwAp4ViSSHXEshfLCtaqzHWk*N5DaiykmsDYW5EKG58HnCHN1kjEclPIzYSQc7cV1KUU1icWiiqoOkUQ8EtNjF0JTgNWoXUgg6o9HZ2EW09KyZOgPWEg/pan%20cakes%2001.jpg?dc=4675527359669223708><br><br />
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做法跟做酥皮点心差不多,不同之处是要发面,也就是说要用一块发酵面团包一块油酥面,然后折擀几次再包上内馅。内馅可甜可咸,我这次做了鲜肉的、开洋萝卜丝的、豆沙的。<br />
哈哈,个头偏大了些(我没料到发面鼓起来那样不可控制),看着不够秀气地说。<br />
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生煎馒头<br />
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<br><img src=http://groups.msn.com/_Secure/0SwDZG6EVNyWHXEshfLCtaqzHWk*N5DaiD29Q9M5IIxgNUwE6GejluFWksErZZMlky1s2IqbVDAqcPpz8Eu5lO*DGGaBCsNo0IEM6g1I1u2!sakGQ6u06zw/pan%20cakes%2004.jpg?dc=4675527359669748649><br><br />
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<br><img src=http://groups.msn.com/_Secure/0SwDnAqIVcSWHXEshfLCtaqzHWk*N5DaiBc9uNAqV1DOK6SqjbvR0msw7udo!9WONHgejaB6wvBt!trlk3CxqR!AwJklQosE6EQqXFH4Hkl8ESxV1aeLKZA/pan%20cakes%2005.jpg?dc=4675527359670294269><br><br />
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如何发面如何包我就不赘述了。<br />
调肉馅的时候我通常放黄酒盐生抽糖味精葱米姜粉,加水(少量多次),让肉吃透水,涨发,搅上劲。如果有肉皮冻,切碎加到肉馅里,熟后一咬一包汤。<br />
煎的时候,要加水和油,中小火,如果煎锅是玻璃盖子的,你就会看到包子在锅里由小变大由生变熟的全过程,很享受。水干以后,小火,把包子底煎成黄黄的,撒芝麻葱花。整个过程十几分钟吧,我这次忘记计时了。<br />
蘸醋食可解肉之油腻。<br />
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两面黄<br />
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<br><img src=http://groups.msn.com/_Secure/0RgDwAlIUU8Sq8RzRKDp!fy1bMOcnXQkahkSFwjNr18mO4wJUeTmlwk6L5Lq6HoMkuR6gcJB8ITz!HULdlnbg5c!Ya16ZPbdLy3*qqWzo6vQ/noodle%2001.jpg?dc=4675527359668480838><br><br />
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细面煮熟,冲冷水,沥干,热油两面煎黄。<br />
虾仁酒盐抓淹后,泡热油至熟;肉片用酒酱油糖淀粉拌淹后,热油,炒熟;再起油锅,下葱米爆香,下胡萝卜片和蘑菇片炒至软熟,点黄酒盐和高汤,下黄瓜片,下肉片和虾仁,勾芡,浇在煎好的面块上。浇头不要太干,有些汤汁和面拌食比较好。<br />
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菜肉大馄饨<br />
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青菜用开水烫后切碎,挤去水份(不必太干)拌入肉糜, 我还喜欢再加少许水发香菇和黑木耳,加酒, 盐调味后, 静置片刻待馅涨发,就可以包了。<br />
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<br><img src=http://groups.msn.com/_Secure/0RgD5AnQUzMy5rxftJG2WxmHOfnG1jCADVy6oXgvlXmI8MJckNVtRkDPfjjrsx4lilM1qT6XtPB4Ph6b0N9TQrw1f2wIzCxUefvdSRkl7h!w/huntun%2002.jpg?dc=4675527360029646229><br><br />
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吃汤馄饨的话,最好煮一锅骨头汤。煮好的馄饨捞进盛着骨头汤的大碗里,加些葱花、榨菜末、紫菜和蛋皮,趁热,吃吧!<br />
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<br><img src=http://groups.msn.com/_Secure/0RgCBHHMUksy5rxftJG2Wxv6LbfeXuXVxEIwY1*AOtS2HB3z20YBQOc7iFPbJYedoh6u7nJjmknCnWY6m20CpDTNhf8mWt6WDjHO0g3qQ*70/huntun%2001.jpg?dc=4675527360029025845><br><br />
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夏天,我喜欢冷馄饨。<br />
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煮好的馄饨,晾凉。芝麻酱用水稀世,加少许酱油和醋调味,然后与冷馄饨拌食。<br />
冷面和冷馄饨是夏天常吃的面食。<br />
)
蟹壳黄
做法跟做酥皮点心差不多,不同之处是要发面,也就是说要用一块发酵面团包一块油酥面,然后折擀几次再包上内馅。内馅可甜可咸,我这次做了鲜肉的、开洋萝卜丝的、豆沙的。
哈哈,个头偏大了些(我没料到发面鼓起来那样不可控制),看着不够秀气地说。
生煎馒头
如何发面如何包我就不赘述了。
调肉馅的时候我通常放黄酒盐生抽糖味精葱米[
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![](http://groups.msn.com/_Secure/0RACfAoQTko5hn7GM2TLn4X4TYiiWZA66Wua*QteoCmj8XSS5tW0oPNn2xwM!adB1gfMNF7mwwrsGHVt4jzDjpcIrZM4v!Yi!1QkmoXwQIOo/pork%2007.jpg?dc=4675524749386958185><br><br />
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把肉皮上的肥肉,全部削掉。把肉皮煮开水后,洗干净,再把残余的肥油剔除,切成条状。一锅清水和肉皮,加葱姜八角黄酒,大火煮开,改小火煮至汤浓,加盐鸡精调味,关火,凉至室温,捞出葱姜八角,装盒,放冰箱过夜。做了两种,加酱油的,显琥珀色;没加酱油的,玉色。<br />
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次日,皮冻凝固,倒出,切块。配上酱油醋蒜茸麻油调和的蘸料,就上桌了。<br />
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<br><img src= http://groups.msn.com/_Secure/0RADvAoMTWI5hn7GM2TLn4e1F7zWdkxNrwL8p1tDuwP!uFmNZbOLwQxA4bagDCaN3sDj73ZBEepzgYxCqoc4y*11jhCG!UnEnuxFmbhLbHHk/pork%2006.jpg?dc=4675524447650382584><br><br />
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芥末西芹 西芹烫熟,芥末用酱油化开,再加少许糖,浇在西芹上,拌食。<br />
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<br><img src= http://groups.msn.com/_Secure/0RgDvAgcUb7OegKxbMNgoXBAvgjCpSfXZFnuquvP!OytPCjsb*nz4ZW*FzHpXpqbFP!Du9IZB0U2P0LmO!U!jL3KHc5kOmthDaGDQbmwLikc/green%20050.jpg?dc=4675524447647800832><br><br />
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鸡蛋饼<br />
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银鱼洗干净,沥干,加盐黄酒略腌。加一个鸡蛋,少许水,打匀,加面粉,搅成稀糊。不沾锅,少许油,烧热,倒面糊,轻晃锅,成均匀饼,烙熟,切成扇形。<br />
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把肉皮上的肥肉,全部削掉。把肉皮煮开水后,洗干净,再把残余的肥油剔除,切成条状。一锅清水和肉皮,加葱姜八角黄酒,大火煮开,改小火煮至汤浓,加盐鸡精调味,关火,凉至室温,捞出葱姜八角,装盒,放冰箱过夜。做了两种,加酱油的,显琥珀色;没加酱油的,玉色。
次日,皮冻凝固,倒出,切块。配上酱油醋蒜茸麻油调和的蘸料,就上桌了。
芥末西[
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![](http://groups.msn.com/_Secure/0RQCTAsYTxaJr942*h3eE9PPocRmK8vEloyBmRxpEPGyJReN8f72INJNADPq3I83f8KF9KbcMLCAGQUqJq3tYLnRVe6oi2g*o5I1lvouPCIM/dates%2002.jpg?dc=4675524002103832646><br><br />
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这样就是餐后点心<br />
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<br><img src=http://groups.msn.com/_Secure/0RAAjY3wTt45qBa1zYqA2mN1ZpIxbatCi8DeP0sHG8DMk52I7AwXLnygMkonv4EW5xJv4Go6PiENaLQlije2*HcuzFru*Mgq96l5B9K5z85Q/soup%2002.jpg?dc=4675524002106171017><br><br />
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我家蒸锅有两层,蒸莲心红枣的时候用下层,上层还可以蒸其它的东西。充分利用能源。这次前半小时在上层蒸的是双馅面巾腐衣包;后半小时蒸了九个包子。<br />
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双馅面巾腐衣包<br />
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<br><img src=http://groups.msn.com/_Secure/0TACFAq0V*jAkHGFOUjFWOXcNm2Xe13trtqqECQUciqYsYgMfpPRw1IU!mL42WDOSZQu977UOp0VjHDH!2oT4qkx9S0vKBvWTLMsAS6SMBGINFSIyq4lszA/meat%20ball%20010.jpg?dc=4675524002105078186><br><br />
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把油面巾塞上肉(以前说过做法,不再赘述),腐衣剪成长方形包上鱼浆肉糜和拌的内馅,然后油面巾和腐衣包放在一个大腕里,加一些高汤,蒸半个小时。这个腐衣包应了鱼肉合鲜那句话,味道真不错。<br />
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包子<br />
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<br><img src=http://groups.msn.com/_Secure/0SQAdA4IUzdrJsmJmcydTvzr7S2S*jYAOC83U1I625Xr2qx*kcdya5*R0MN4udDYSXyFMp8*SdwTGw295dTiWke*UQh1!KcwUO9a56XbwCSSj81GCM7ymEg/bao%20zi%20030.jpg?dc=4675524002100878663><br><br />
我们这里新来了一位北京医生,短期进修。房东不让他用厨房,他吃不来老美的东西,见天愁眉苦脸的。把这些包子送给他,他的脸笑成一朵花。<br />
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豆腐鱼丸汤<br />
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<br><img src=http://groups.msn.com/_Secure/0RQAdA6sTkJxqBa1zYqA2mLiS36mx3oc2LLDjU*pjUtsFBupwF6GKuhaLf3lnCfSQac5NrMS7NFAnfB5ve7cI3t3wroq6OKa3sJGP7VPKTJ8/soup%20010.jpg?dc=4675524002105650848><br><br />
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前面提到鱼浆,有人会问哪里有卖。我是在中国店买的。经常做的是这道汤。<br />
高汤烧开(没有高汤就用清水加少许鸡精),用调羹把鱼浆舀成丸,下汤里,烧开后加豆腐,加盐,小火滚一会儿,使豆腐入味。我喜欢放几片黄瓜,几条紫菜。关火后滴麻油,撒胡椒粉。这是个很清淡的汤,鱼丸鲜,豆腐嫩。<br />
银鱼炒蛋<br />
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<br><img src=http://groups.msn.com/_Secure/0RAAAAFoTFoZCz3ef5c8wrxRmpeOLu*BZoiZ3NUTk!rtsSklOv8Zmzj2aJ8cp4YAuscB1jkgAF1HUkDJlrzzDD91zTTIMG9xFQnZ7!!Gol4Y/eggs%2001.jpg?dc=4675524002104405308><br><br />
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打蛋的时候加盐黄酒姜粉葱丝,特殊之处是加一点醋和糖,起油锅炒熟。蛋滑嫩,吃起来有蟹味。<br />
是红皮鸡蛋,蛋黄的颜色比白皮鸡蛋深,炒出来,灿烂。<br />
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红枣莲心
红枣莲心分别放在不同容器中,加水,蒸熟。不要放在同一容器里蒸,以免红枣的颜色染到莲心上,影响色泽。冰糖也加些水,蒸融化。把蒸熟的莲心放到冰糖水中浸泡。红枣本身蛮甜的,不必再糖浸。放入冰箱,随吃随取。我这次蒸了一小时,莲心不够酥,时间应该再长些的。
这样可为餐前开胃
这样就是餐后点心
我家蒸锅有两层,蒸莲心红枣的时候用[
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![](http://groups.msn.com/_Secure/0SACZAv0UNvheQX*bQ7JNmhs5NbLOjL5kEDJm3WVcwm6GUIv8gLUsIqrmh66Gn!dI*9zhDJ5lakz6b*kZ0JOUG4OmPl95HbWvtOJLFiRcNSQ1AAAAynINAg/pancakes%2004.jpg?dc=4675523584425648863><br><br />
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看看内部分层。<br />
<br><img src=http://groups.msn.com/_Secure/0SACfAvwU*PdeQX*bQ7JNmjT!m1lZTMSRzAGYD79W4onDyIt5MEIiLqjKNopXUcZmOwPEIg6tD0SlZchFjI01EJt!8NGIc73Ny37WB1eQFI44AAAAynITAg/pancakes%2003.jpg?dc=4675523584424828047><br><br />
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哈哈,这个像糖酥烧饼。<br />
<br><img src=http://groups.msn.com/_Secure/0SACRAv4UcPheQX*bQ7JNmqimxdXvU!ZmP5fp88LyADc7PegXZcFF*gxnz0waLuM0Dw!WYi61WACVUCOZ2FjuB9cVojmbJadZpNNW66e4vMpIAAAAynINAg/pancakes%2005.jpg?dc=4675523584426221525><br><br />
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一共做了20个。太多啦。送一半给邻居,新家坡人。她一看就说:哇,太阳饼!<br />
看来同样的东西换个地方就有了不同的名字。<br />
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注:老婆饼的传说是我搜狗的。<br />
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)
潮州老婆饼是有名的点心,说起名字的由来还有个故事。相传在广州,有一间创办于清朝末年的老字号茶楼,以各式点心及饼食驰名;某日,茶楼里一位来自潮州的点心师傅,带了店里各式各样的招牌茶点回家给老婆吃,想不到他老婆吃了之后,不但没称赞店里的点心好吃,甚至还嫌弃地说:“茶楼的点心竟是如此平淡无奇,没一样比得上我娘家的点心冬瓜角!”
这位[
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<img src=http://groups.msn.com/_Secure/0RACJAn0TB41hn7GM2TLn4UfDwWSF8vIpuZArDzUemapNAN!u63ZpZW8CG6rQiBm0aAYSZeLCj4BvPzqkWgz!8KRT35dxPTrRDXrX217Vrwo/pork%2002.jpg?dc=4675520338996960817><br><br />
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说起起卤锅,很多人家有老汤的。我懒得留。每次都是用新卤包,加酒盐酱油八角桂皮姜葱冰糖,开始卤。根据材料决定卤多长时间。猪肉一小时,牛肉两小时,鸡爪40分钟,猪肝30分钟。关火后,不要急着拿出来,泡在卤汁里,放冰箱。保存三四天没问题。<br />
是不是再配蘸料就根据个人喜好吧。我家口味偏清淡,通常浇一点生抽麻油和糖就好。如果加蒜泥红油辣酱之类的,口重嗜辣的朋友可能更喜欢。<br />
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Strawberry shortcakes<br />
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昨晚,女儿传话:“妈妈,老师说明天早餐要吃好,因为我们有star test,很重要!”<br />
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不能再偷懒了。<br />
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今天做了这个Strawberry shortcakes 给她当早餐。步序不繁琐,偶尔为之可以接受。<br />
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女儿吃了一口,马上发表感慨:“It is soooooooo good!”<br />
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<img src=http://groups.msn.com/_Secure/0SQAhA4UVbBxs!A7N!8iENnLRD3EaRrRqsZKriVFczNduh4yC52z9TjV2z6wYG78ymdPHW2wiDOD6n3kX!Gos69yMraaAKHRNSk1IrGS21JRUkFgSeLyYRg/shortcake%2002.jpg?dc=4675521031182107945><br><br />
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看了下面的方子你就晓得这个cake有多rich! 当早餐还好,千万别把这样高热量的东东做晚餐的饭后甜点!<br />
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<img src=http://groups.msn.com/_Secure/0SQCFAoYVphxs!A7N!8iENlhDWXSkmZH5gM4H6ohu*9k!7a1sDQc14JXy2QwO7uvJCFiR1rQD1v9DnUk5WOAiesUBcFZA7Qj3y7OLuqWvU*TusfpkFPqYVA/shortcake%2003.jpg?dc=4675521031184102718><br><br />
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这是没加草莓和鲜奶油的,也很好吃。口感有些像scones.<br />
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<img src=http://groups.msn.com/_Secure/0SQCTAoQVMhxs!A7N!8iENmUyfg4opgef2nGjaOjci5HlR82Rms1uZVzjv36CKwOhN8UFiJIr6YT7vCYD8CLee8fCbxDtZoylP8eWxFAaoqZRyWcxtsJBVw/shortcake%2001.jpg?dc=4675521031179950917><br><br />
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方子来自WILLIAMS-SONOMA<br />
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Fresh warm shortcakes, split and filled with whipped cream and sugared strawberries, are an old fashioned American tradition. <br />
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For the dough<br />
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2 cups cake flour<br />
1/4 cup granulated sugar<br />
1TB baking soda<br />
1/2 tb salt<br />
1 large egg<br />
½ cup cold unsalted butter, cut into 1/2-inche pieces<br />
1/3 cup heavy cream<br />
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For the fillinging<br />
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3 TB granulated sugar<br />
4 cups strawberries, hulled and sliced <br />
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1 cup whipped cream<br />
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In a bowl, stir together the flour, baking soda, salt, and sugar. Using 2 knives cut in the butter until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup cream until blended. Pour the egg mixture over the dry ingredients and mix with a rubber spatula just until moistened.<br />
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Turn the dough out onto a lightly floured work surface and knead gently until the dough clings together. Pat out into 8 rounds. Place them 1 inch apart on the prepared pan.<br />
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Brush the cakes with cream and sprinkle evenly with the sugar.<br />
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Bake at 425F until golden brown, 13-17 min. Transfer to rack to cool slightly. Serve warm.<br />
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看到菜根姐姐帖了那么多肉肉,我也来凑热闹。不过,我这是偷懒的做法,卤了一块2磅多的猪肉,今儿切一盘,明儿切一盘……打发了好几顿晚餐。
说起起卤锅,很多人家有老汤的。我懒得留。每次都是用新卤包,加酒盐酱油八角桂皮姜葱冰糖,开始卤。根据材料决定卤多长时间。猪肉一小时,牛肉两小时,鸡爪40分钟,猪肝30分钟。关火后,不要急着拿出来,泡在卤汁里[
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