![](http://groups.msn.com/_Secure/0RQAaA74TgaKegKxbMNgoXPMI4goIHluvxWFcztm2UZnNVnKqTzwtkhMmDFJ4WBV6SLVKWw9oLQZ2WaENwOFM8gXwhQL4L3v8xk*5YniGWbI/green%2005.jpg?dc=4675520001699412897><br><br />
凑近看看<br />
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<img src=http://groups.msn.com/_Secure/0RQAjA70TR6KegKxbMNgoXIbtRdkuqFBTAxZCEFhwtLzuJeR9leydQTEIGS7oEp3HyMxKhujVUpPFy0nThEu1Q6YHVUwdENA!glw1w5HqJTI/green%2004.jpg?dc=4675520001697201784><br><br />
还有人记得吗? 这个Sesame Seed Cookies!以前菜花在私房介绍过的,我已做过几次,很受欢迎。做法简单,不需要有baking经验,只要严格照谱操作一定会成功!试试吧!<br />
<br><br />
<img src=http://groups.msn.com/_Secure/0RgAAACoU2L982LzNoYzvvaxXPbqPV2*U8KzYaorYNlw*eJ*k8CIejjw3UPkT1tx2j4dU25W4ff!Dpi05pynGZrQslngKvz!iE6nigplvm7g/sesame%2004.jpg?dc=4675520001706248258><br><br />
Cookies配咖啡,不错的下午茶组合。<br />
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<img src=http://groups.msn.com/_Secure/0RgAAACcUKr982LzNoYzvvTJ6G*XD!dfItYl5W!Gekyvshh*2*bU!RMH9O*!lPmytgzHAg6drrJi0pDn7IFxR94cOnlLZ5n*eqhvYWRYfyP4/sesame%2001.jpg?dc=4675520001701725816><br><br />
酥松,不很甜,浓浓的芝麻香。<br />
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<img src=http://groups.msn.com/_Secure/0RgAhAykUnr982LzNoYzvvf4SPWC6R9CNvWobM6G4g8Rafwb*9WJRoi4eAUBrIKxZZC1oAjAEcCIVmml*!JojdzLv0Fk!qMkgJ3axnSfZtBE/sesame%2003.jpg?dc=4675520001703936929><br><br />
<br />
以下是原帖,ZT在此。<br />
这個食谱來自 Emeril Live,操作简单但味道一流。<br />
<br />
Sesame Seed Cookies <br />
<br />
Recipe courtesy Emeril Lagasse, 2001<br />
<br />
1 pound all-purpose flour (3 1/2 cups)<br />
1 cup sugar(我不嗜超甜的點心,只放了3/4杯)<br />
2 teaspoons baking powder<br />
1/2 pound vegetable shortening(我是用一半牛油一半shortening,味道更香 ;D)<br />
1 large egg<br />
3/4 teaspoon vanilla<br />
1 cup water<br />
1/2 pound sesame seeds (其實绝對用不了半磅,我是倒一堆到碟子上,用完了再添的,估计只用了大半杯左右)<br />
<br />
Preheat the oven to 375 degrees F. (等做了半盘 cookie 再開烤箱都不遲)<br />
<br />
In a large bowl or pan, mix together the flour, sugar and baking powder. <br />
<br />
Add the shortening and work it in with your hands until well mixed. <br />
<br />
Add the eggs and vanilla, and 3/4 cup of water, and work in well. The dough should hold together but not be sticky. If needed, work in a little more water, 1 teaspoon at a time. (我只用了半杯多點的水,大概跟我做那天下大雨,空氣潮湿有關吧,總之要,另外我把和好的麵團用保鲜纸包上放进冰箱半個小時,後面的步骤容易操作很多)<br />
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Place the seeds in a shallow baking pan. <br />
<br />
Pinch off a small amount of dough, about the size of a small fist, and cover the remaining dough with a damp dish towel. Roll the dough out into a long rope, about 1-inch in diameter. Cut the dough into 2-inch pieces. <br />
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Drip a small amount of water through a fine mesh sieve, and sprinkle over a small portion of the sesame seeds to wet them (but do not wet the seeds until they will be used). (我没往芝麻裡加水,而是用刷子在 cookie 上刷水的)<br />
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Roll the dough in the seeds, pressing slightly to make them adhere. Place the seeded dough onto a large ungreased baking sheet. Repeat with the remaining dough. <br />
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Bake on the bottom rack of the oven until the bottoms are golden brown, about 10 minutes. Turn the cakes over and place the baking sheet on the top rack of the oven to bake for an additional 10 minutes. Remove from the oven and cool on cooling racks. (我烤的時間略長,大概一共烤了25-30分锺左右,不太记得了)<br />
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Serve at room temperature, (这个cookie绝對是得凉透了才好吃,又香又酥,刚出爐時我嘴馋吃了口,呵呵相信我大家就不必再做同様尝试了)or keep in tins for up to 2 weeks.<br />
<br />
Yield: 40 cookies<br />
Prep Time: 40 minutes<br />
Cook Time: 20 minutes<br />
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)
韭菜盒子我通常一年会做一次,尝个鲜。内馅是韭菜鸡蛋虾皮。韭菜切好加油先拌一下,可防止加盐后韭菜出水,然后加炒好的鸡蛋,再加盐味精和少许花椒粉,拌匀,就可以包了。面要软一些,烙的时候加不加油可根据自己喜好。
凑近看看
还有人记得吗?这个SesameSeedCookies!以前菜花在私房介绍过的,我已做过几次,很受欢迎。做法简单,不需要有baking经验,只要[
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虾仁用盐酒淀粉抓匀,略腌,豆豉泡水,略切。油热,葱姜蒜爆锅,下豆豉,略炒,下虾仁,翻炒,加酱油糖调味,加少许水,焖一分钟,装盘。喜辣的话,可加干辣椒,味道更丰富。<br />
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干贝白菜<br />
<br><img src=http://groups.msn.com/_Secure/0RgAmA!wTbLCegKxbMNgoXKrgyFLQT9nen4Fc0aIccxrKDqfgHzblAqaEbd3OS7ygeu1G8KvfQKeUpV5W1u1xlxRwQ4IbnUECHWKNjIEarBU/green%20030.jpg?dc=4675519644971366119><br><br />
四个干贝,泡水过夜,拆成丝。白菜切块。油热,下白菜,翻炒,干贝以及泡干贝的水一起倒进锅里,焖至白菜软,加盐调味,加酒去腥,加糖吊鲜,湿淀粉勾薄欠,装盘。鲜得勒~~~,眉毛落下来!<br />
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榻菜面筋<br />
<br><img src=http://groups.msn.com/_Secure/0RgAsA!wTa7CegKxbMNgoXHEErqjNGF4F9vK3ZbhztrG*Hlqn*6VwthSa5OtCTLI*F3I8zcvNvSnGccZcEWJMrifgZjYsnEuvk4bHtusBzck/green%20021.jpg?dc=4675519644969525646><br><br />
没什么特别,就是榻菜面筋蚝菇一道炒炒,要加水焖一会儿,软了才好吃。<br />
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番茄炒蛋<br />
<br><img src=http://groups.msn.com/_Secure/0UgARA7EXUNQRaK3jXdkz67HCeGPI9C*GTikBcLkJKlJK8Hsl7AVV*GSYIa3C65kkvh0QYV35f9MJ9vgHuAwc82Hr9b3g6iHsnVeBd0OC5ybzInVvif*AoCI7STeeBuce/tomato%20and%20egg%2001.jpg?dc=4675519644975761302><br><br />
如果问女儿要吃什么菜,她总是说番茄炒蛋。这次用的是小番茄,没剥皮,没去子。<br />
想当年,我用蛋炒饭和番茄炒蛋打发了N多日子 ————不会做别的!<br />
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酥皮点心<br />
买了一盒filo, 做了那个Apple Strudel以后,还剩很多,变着法消灭。<br />
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豆沙角<br />
<br><img src=http://groups.msn.com/_Secure/0RAAQA1kTZ4ez0G2HmgCBDHGGCdVgyf8jMzdXxJQW7*tKrKTcCq4Oy0TjYSeOadBs1vm5Dwj!bJMEF9lH1pwsiVeXYcOTXroW2FfVS7BV61g/filo%2007.jpg?dc=4675519644967239769><br><br />
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草莓拿破仑<br />
<br><img src=http://groups.msn.com/_Secure/0RABaGFYTuYaz0G2HmgCBDF06QNV*p3Jt2BtTIYMeCdcd!imqTat2CHGgI3X6cHKP5QCk88LbzOyR8Z351w8LqGUjXcw4PxdVjSqHXLjmpl4/filo%2004.jpg?dc=4675519644963189773><br><br />
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咖喱牛肉角<br />
<br><img src=http://groups.msn.com/_Secure/0RAAmA1MTC4az0G2HmgCBDMvRQ8NRyrDGc0VQX4Ch8271s!RTl6R9UpEu4PDp*jRHLteZWasU1E**66DgptJehuBWPh5AbTLucJwlzLVnb!c/filo%2001.jpg?dc=4675519644958815270><br><br />
<br />
看看里面<br />
<br><img src=http://groups.msn.com/_Secure/0RAAsA1UTf4az0G2HmgCBDKJyO32PkzbTuV8Y5TcnjEr4b9OOllIFO8rsCn6kq4rbMv1CVaM4ZzYog8wjR*L8lPTrunX1eLSMw!kT664xLXQ/filo%2003.jpg?dc=4675519644961147278><br><br />
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爱心冰激凌<br />
<br><img src=http://groups.msn.com/_Secure/0RAAmA1gTLYez0G2HmgCBDNhQu1eOVfQyu3FIuNa!bfB!yv1CPP58!VqXyPhtRhCpc3jTS11!rGFObYDLO37cOQUhzSAWgGMcGQecFrprkyk/filo%2006.jpg?dc=4675519644965076378><br><br />
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)
豉汁虾仁
虾仁用盐酒淀粉抓匀,略腌,豆豉泡水,略切。油热,葱姜蒜爆锅,下豆豉,略炒,下虾仁,翻炒,加酱油糖调味,加少许水,焖一分钟,装盘。喜辣的话,可加干辣椒,味道更丰富。
干贝白菜
四个干贝,泡水过夜,拆成丝。白菜切块。油热,下白菜,翻炒,干贝以及泡干贝的水一起倒进锅里,焖至白菜软,加盐调味,加酒去腥,加糖吊鲜,湿淀粉勾薄[
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![](http://groups.msn.com/_Secure/0TwCfAiQXzJD!0xgBqsf811IHZ8n59T7JP7cbQJX!xS9!4Z3a905FyDbzOc0PDc4DSDs3YBwQNSp1C41ToVrQllm3CGLQKy8DSGCBh*GYh3cf0riIE5eJ*Q/sea%20food%2003.jpg?dc=4675519090013635779><br><br />
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剩下的,凉了,就成这样了。<br />
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<img src=http://groups.msn.com/_Secure/0TwAwAyUXC5H!0xgBqsf811IHZ8n59T7Jkf3iBihv4wv5oE6DV0QLhbFEsMCeRgCJigZXlnSZ6Zg*0LT98x18QgHbaVgchB*6nlwT7gqdKG3LVtLfcxbOWw/sea%20food%2004.jpg?dc=4675519090014335700><br><br />
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油面筋塞肉<br />
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<img src=http://groups.msn.com/_Secure/0UAAAAIQX064kHGFOUjFWOXcNm2Xe13tr!!bUVkpQSQMfEI7!t8Kj62bE3In2jQcp5v4ylaPPKyTT01r21laLlb8iGaUmwF7u6NbpDECY9rHm7j1qRocELAAAAAAAAAAA/meat%20ball%2002.jpg?dc=4675519090012320247><br><br />
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肉末豆腐<br />
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<img src=http://groups.msn.com/_Secure/0SgAAAN8VIC2i7Mv!1RrgURQ02MjIEHFfkgQGbtEMQG5v3F*kGCVIBy6h3kSrjFqJWexZUEUTmEqpsc6AO!EXdRL52MK0gQ*KlE1nP8ASp80JmaQ75W6XCg/doufu%2003.jpg?dc=4675519090009934154><br><br />
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蚝菇菜心面筋<br />
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<img src=http://groups.msn.com/_Secure/0SgAAAMsVzieegKxbMNgoXCPp320d4QyAwasTY7OiWXENuwA7TjaEYYShGuj2EivsPuOQ!3qRT4G*4Sp3HuZYMbtvgY!eywuyorhBGVw35iQq7VaDMISloQ/green%2001.jpg?dc=4675519090010506816><br><br />
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墨鱼靠肉<br />
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<img src=http://groups.msn.com/_Secure/0SQCPAmEVcwkkHGFOUjFWOboVa1dMZhcPiLzuy0m0ALyF3HbBB4uQnOmgzWGphdIEcFh3xQRrOqTzJcrCQ6WmgWLcRcLZVx*lelgesy*TGDXGUBJp5sj0pQ/meat%2001.jpg?dc=4675519090011722133><br><br />
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烩蘑菇<br />
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<img src=http://groups.msn.com/_Secure/0TQCPAjUXl5GS2BCsTYMF7317pKPjbZE8OwrEBrXQbOdK4Gz75RU93WKWPxCLQxGRzHQkt3sI4Su!r7YuANdXWdxPwCQu2V8PUW6W7uHOhARjJiHflVnztQ/mushroom%2002.jpg?dc=4675519090012988353><br><br />
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芋儿<br />
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<img src=http://groups.msn.com/_Secure/0SQD7AmcVDgva!Q6VhEY8xinlaU9zyfBRRGNus88JfU2VFZcoRyZZX3EQyv5bHcL5oKIG8ixVxbbqPqpYZ2Z4*3He8Y6rrvLrLIDhUm3cftrEKb5teaQdoA/karo%2001.jpg?dc=4675519090011101749><br><br />
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金钩白菜<br />
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<img src=http://groups.msn.com/_Secure/0TQD7AmoWM1jInprGFIjS2WIZl!k0yM7V2GBtoREBj*cVdKB2lYFj2xLUQBJFxS1ddePDifIzGm76ebXfT4lq30vapbPkjA1lFgYebWPW4LuABoe1uHDfRQ/bai%20cai%201.jpg?dc=4675519090009138790><br><br />
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今儿偷懒, 做法没写。<br />
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)
我这么吆喝的,没吓着您吧!
好玩啦~~~~
蚝油鲜贝
剩下的,凉了,就成这样了。
油面筋塞肉
肉末豆腐
蚝菇菜心面筋
墨鱼靠肉
烩蘑菇
芋儿
金钩白菜
今儿偷懒,做法没写。
[
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![](http://groups.msn.com/_Secure/0RAD1AkQTloH9HZbcpodcQkrdPmOMtxJo*q2QorsE!ZLQ6tkC9ePv0RjMVNXEgJ3WfDreFMV3M*8XYjaROMGyYubrbW56WmEFBbkv4dl0eT4/cake%2004.jpg?dc=4675518972226173140><br><br />
做法参见爱厨的草莓鲜奶油蛋糕。我这个是简易版,只有1/4杯鲜奶油。改进之处是我打了更多的草莓加在面粉里,所以蛋糕体看着颜色偏深,但是草莓味浓郁。女儿边吃边说好。<br />
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<br><img src= http://groups.msn.com/_Secure/0RAAmG0ITIoH9HZbcpodcQmyJgLGah6ugWuQ6jZHGbd4Y41Qp9Qf2uEAPO!QwIg6qyma6c2LXdvwAYjeXiaqqTJdxgvjOGT1vmy1RXk7CKPc/cake%2002.jpg?dc=4675518972222641722><br><br />
)
做法参见爱厨的草莓鲜奶油蛋糕。我这个是简易版,只有1/4杯鲜奶油。改进之处是我打了更多的草莓加在面粉里,所以蛋糕体看着颜色偏深,但是草莓味浓郁。女儿边吃边说好。
[
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![](http://groups.msn.com/_Secure/0TAAAAPsVqUIewYcby7FUTMoassEy4nTWNWS1vwj8wAIfX0IQaM8xfK5Gn!wkcMMMYqLJFSzJqq5i5IPjDKu!JnpCs9J3uCbpYHuf6*Krarpt!ibEE!vesw/corn%20bread%2002.jpg?dc=4675518287742537075><br><br />
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<img src=http://groups.msn.com/_Secure/0TAD5Av0VHUMewYcby7FUTMoassEy4nTWVHhXjJJNn87EM3b0lBs70Y3Y6oNMkni1by1DtgMN7onz264Hu9MhICba!Meb86hj79T6Pg9PlllvRg0k*2txtQ/corn%20bread%2004.jpg?dc=4675518287746136894><br><br />
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材料:<br />
1 CUP ALL PURPOSE FLOUR<br />
1 CUP YELLOW CORNMEAL <br />
1 TABLESPOON BAKING POWDER<br />
1 TEASPOON SALT<br />
2 TABLESPOONS HONEY<br />
1/3 CUP VEGETABLE OIL<br />
2 EXTRA LARGE EGGS <br />
1 CUP milk.<br />
½ CUP CURRANTS<br />
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方法:<br />
1, 准备一个8-INCHE的金属烤盘,铺一张剪好的烤纸在盘底,烤箱预热400F。<br />
2, 找一个中碗混合FLOUR, CORNMEAL, BAKING POWDER, SALT。<br />
3, 用个大的碗先把鸡蛋打发, 然后加入OIL和HONEY ,打匀,分几次倒入2 的混合物, 并同时分几次加入MILK。加入 CURRENTS, 用木勺帮忙,把面糊充分混合直到很光滑。把面糊倒入准备好的烤盘里,面糊很稀,很好倒。<br />
4, 400F烤20分钟。各人烤箱不一样,只要看到面包边缘跟烤盘分开想中间稍微缩点,用牙签插进去再拿出来是干的就可以了。取出来后让面包在盘里晾10分钟,切块。<br />
热的好吃。<br />
<br />
)
周末买菜的时候女儿提醒要买cornmeal,她喜欢cornbread。
今天做了,是sofar最成功的一次,禁不住马上贴出来!
材料:
1CUPALLPURPOSEFLOUR
1CUPYELLOWCORNMEAL
1TABLESPOONBAKINGPOWDER
1TEASPOONSALT
2TABLESPOONSHONEY
1/3CUPVEGETABLEOIL
2EXTRALARGEEGGS
1CUPmilk.
½CUPCURRANTS
方法:
1,准备一个8-INCHE的金属烤盘,铺一张剪好的烤纸在盘底,烤箱预热400F。
...[
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![](http://groups.msn.com/_Secure/0RwAQA4MUFtYuC3AVo6WwnszOxXHcB4Ab9*GTFbIEFNmCdbc2cEJfqEMy!ESExJ51SDeUWFbp50KlJgJWkO77Mg4P5N94okoq6D0xkLFZOyY/shrimp%20021.jpg?dc=4675517131728971297><br><br />
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<img src=http://groups.msn.com/_Secure/0RwAmA4MUFdYuC3AVo6Wwnva0oOnz67VBd9HNZ67hrb7rSawlsPdpxW7bI!luqimgCzg0EHBwsnxUdI23Oz34TeEnONIjhiIn54hH4zz*TkU/shrimp%20012.jpg?dc=4675517131728303191><br><br />
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做法如下:<br />
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1,蒜蓉加鸡精水和盐,浸泡半小时待用。<br />
2, 虾洗净沥干,从中对开,把尾从虾身中间穿过,让虾坐起来。盘中放一层豆苗,多一些,摆平。将虾摆在豆苗上,把浸好的蒜蓉抹在虾上。水烧开,入锅蒸4分钟。<br />
3,将菜油(不必太多)烧至8成热,浇在虾上。虾蒸了4分钟,已经熟了,浇一点油,是让豆苗更润一些。<br />
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绿色蔬菜还可选紫角叶,与蒜茸相得益彰的叶菜都可以。<br />
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这是个一举两得的做法,豆苗不但沾了虾的鲜味还有蒜香,妙!这一盘菜就能打发一顿晚餐,因为盘里的汤汁拌饭很好吃的。<br />
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炒了一盘豆干,辣,开胃。<br />
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<img src=http://groups.msn.com/_Secure/0TwAAAMYXSMEQmxDRuJxqUv6K3Qh7iSOE8iVMVfPAAPD9dwYlYNZIOY*anyweVoyMIMxUhaIu8Iki!q!OoScpckVCisr0DmIIZS2O9Z*qK7tXKO!yNSE53Q/pepper%20and%20doufu.jpg?dc=4675517131727581000><br><br />
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酒酿又成功了,想不骄傲都不成(不好意思我是特容易满足的人)!<br />
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<img src=http://groups.msn.com/_Secure/0RwAsAygVivvSqELnUD2klY*nwEQK47Nw0Nsv3u4IvAtJg1cLVcH*XTwr4KdevcpH9v4UDDbc8XwlODls1Q!FLtOwDd5aC4k7NfKN1aESk00/sweet%20rice.jpg?dc=4675517131732327735><br />
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改良的重点不止在造型上,而是盘子里的绿色蔬菜!
做法如下:
1,蒜蓉加鸡精水和盐,浸泡半小时待用。
2,虾洗净沥干,从中对开,把尾从虾身中间穿过,让虾坐起来。盘中放一层豆苗,多一些,摆平。将虾摆在豆苗上,把浸好的蒜蓉抹在虾上。水烧开,入锅蒸4分钟。
3,将菜油(不必太多)烧至8成热,浇在虾上。虾蒸了4分钟,已经熟了,浇一点油,是让[
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![](http://www.freephotoserver.com/files/men_zi_022576.jpg><br><br />
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再来个风味小吃,萝卜丝丸子吧。<br />
本来想到的是上海街边小吃“油墩子”,但因为没有那个特殊的勺子,只好改做不需要工具定型的“丸子”。吃口略有不同,油墩子制作时面浆稀,所以成品内部更软嫩一些。<br />
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<img src=http://www.freephotoserver.com/files/fried_ball_013560.jpg><br><br />
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读书的时候,年轻,胃口好,吃嘛嘛香。尤其是阴冷的冬天,常和好朋友一起光顾的小摊就是烘山芋和油墩子。<br />
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凑热闹,再帖个“懒龙”,豆沙馅的。<br />
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<img src=http://www.freephotoserver.com/files/red_bean_011950.jpg><br><br />
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太干,咽不下?<br />
好,来杯蜂蜜柠檬茶!<br />
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<img src=http://www.freephotoserver.com/files/lemon_tea_021300.jpg><br><br />
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小鱼儿是女儿的作品。她手巧,三岁时在daycare用剪刀的技巧就令老师吃惊。<br />
现在常说的一句话:Mom, if you don’t know how to do it, Let me try!<br />
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读大学时,暑假,结伴去大连玩。那几天,我们吃得上瘾的不是海鲜,是“焖子”,一种用地瓜粉做的风味小吃。每天出门先奔那个小摊。
摊主是位中年妇女,带白帽,扎围裙,清爽利落。一口大大的平底锅,锅上排着凉粉块,慢火细煎,直至外焦里嫩,铲入小碟,趁热浇上酱油、醋、麻酱汁和浓浓的蒜汁。
接过热腾腾、颤巍巍的焖子,尚未入口,已香味四溢,令人食[
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![](http://groups.msn.com/_Secure/0TgAAADMXs49eQX*bQ7JNmnvmqH!B2wu4XnRajLMHmZHlhMe!cwjQF9AKbnx8R8265D9wrouNwphv643Pzh3um!NhWkbSXVwuOXEltK1Qo6uWOUWxgnpyIg/pancake%203(m).jpg?dc=4675509032844426337><br><br />
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芝麻太多,掉得一塌糊涂<br />
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<img src=http://groups.msn.com/_Secure/0TgAdAzIXcY9eQX*bQ7JNmvmYId*jiQFpnCop99zBpwbx34F8!rHIz1cez*Txp3jIZdO9VlmESHK8YCawCeelnHsnAo*kUzGKGJ4WzPC4vltRkj7aE6wPeg/pancake%202(m).jpg?dc=4675509032840376342><br><br />
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内部分层了<br />
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<img src=http://groups.msn.com/_Secure/0TgAAADEXL49eQX*bQ7JNmqDd01TaZ91cheryF6CVITE1fuc6OL2!6iGLjENW3o2WYJ8nbDtUvp4O67eNEZwbugQe1noeITBxaFT1L1oxZiYNk0Y2VQwi6Q/pancake%201(m).jpg?dc=4675509032836494964><br><br />
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烧饼配豆腐花,是我喜欢的早餐组合。家里没豆腐,烧了个萝卜羊肉枸杞汤。<br />
今天是brunch,所以这个汤倒不显得厚重。<br />
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<img src=http://groups.msn.com/_Secure/0UQD3AhcYWtYuYjIum9PnJMI1XIHnpOAJV62Y3onKEk!*OGufZHfr8dzSGh8bff*c5VQnWnbi07Mni7YqLpM*YVR34xGKc6H6H8w!jOK1jsWZWLFWtWIRTbC*zCoZ7dFr/lamb%20soup%20(m).jpg?dc=4675509032833016041><br><br />
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不好意思,大过年的,没有好酒好菜。<br />
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芝麻烧饼--将吃饼进行到底!
先说发面,2cupallpurposeflour,1teaspoonyeast,1tablespoonsugar,用3/4cup温水把酵母溶解,大概需要5分钟,然后用这个酵母水把面揉好,揉的时候加一勺糖,室温发酵。我这次买的酵母很好,40分钟面就发好了。
把面放在案板上,把气泡揉出去,醒10分钟。利用这个时间准备油酥。油酥是油糖面粉的混合物,大概的用量是1/4cup菜油,1/2cup面粉,1tablespoon[
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![](http://groups.msn.com/_Secure/0TADzAjkWkEgDvZ48VYp0N!7LLwAjXsHlNBjUdoqtbFfqMKwu7CsBJmIiwIjc04N5*TdReFm4cKJ2UqXBcQoj*oecVLas3RVZqxBrGsTa0rj5XoLixfAvDw/wrap%200(m)0.jpg?dc=4675508082580712119><br><br />
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醋烹银芽<br />
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<img src=http://groups.msn.com/_Secure/0SwAfA!YVSS8rNQoNyLd4m*NHa3ZuqjS8WRvXw45j4gvQDKpxZ2MDwOz1ZLR9wViMxevdQ6nTN6TYDdQSI5z1QIUjy2hmK1Sl5oy3Yerx1DrAOZuHnwE8gA/bean%20(m)1.jpg?dc=4675508082567816082><br><br />
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春韭炒蛋 (韭菜放得很少,因女儿老公都不吃)<br />
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<img src=http://groups.msn.com/_Secure/0SgDvAoIVVBIzmF5ns0wAk5maPBfh7XMdu5rBLkbP24vShU7bck9KBkvvEkLL4p8e1HEebdbZBYV*seoe5YpglGlP1t5sRfh5UzEJqiAnw4AECyNmSnuzOg/egg%20(m)0.jpg?dc=4675508082570924366><br><br />
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葱香肉丝 <br />
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<img src=http://groups.msn.com/_Secure/0TwCZAsIWynVhn7GM2TLn4bBR2udvRRUlYxcW8IAkOHAlbEDjLTUrMtueGRqVCQmCMZ2PzzVkMMg6Ku7gU26E1N4Wpk62GWk0cpFnRyfKaLU5sPfwUhjURw/pork%200%20(m)0.jpg?dc=4675508082574051739><br><br />
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土豆丝 (女儿的最爱 )<br />
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<img src=http://groups.msn.com/_Secure/0TQA6A!YWhXovHLyrZj!WjXhudnWdTLRtnpfESbJEXwVP7QvuBqoNBy27kHE4kGzC1CH8HKBqY8ewcbtHiUZ*zgPhoCp6U*k1Wl4M6S8D42lHwg7pcDelGA/potato%20(m)0.jpg?dc=4675508082578405563><br><br />
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各菜少许卷入饼内 (正宗吃法好像是要抹甜面酱?)<br />
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<img src=http://groups.msn.com/_Secure/0TADzAjoW00gDvZ48VYp0NzRsRHR2QIa0ldxsizo8I0vYxa4cpTyfdk9iiYLYUA5wIw9yCyRzeo0nR82kdi8!0lDj*Jsx9Aaqwy2GMK2yWYtgoq3KQMXPxw/wrap%201(m)0.jpg?dc=4675508082583225471><br><br />
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<img src=http://groups.msn.com/_Secure/0TwCZAsIWzHUDvZ48VYp0Nwv6RTO2gzkXPuvrisVhbUk7JTGxW92K0lgy2I7koB7I!4FuGC87P33LLEudzJPqAOphwk752wQpSNVWKAKdm0qMg8rHU68Yzw/wrap%202%20(m)0.jpg?dc=4675508082585861308><br><br />
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要双手持饼而食,否则会散落<br />
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<img src=http://groups.msn.com/_Secure/0TwA6A8MWEnYDvZ48VYp0N0uebVKOo4c4tlBcq2VYOQVs5yat7Z549tCbxDh4S42f0oloQXtN*icjQVwzWSAV2j5E8TJXvxVxerBjYRiEHdTHv8Wt*OWLwg/wrap%203%20(m)0.jpg?dc=4675508082587922892><br><br />
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刚烙好的饼奶奶会用潮乎乎的干净毛巾捂着,否则吃的时候就不软了。我有这个容器,饼放在里面不会变干变硬。<br />
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<img src=http://groups.msn.com/_Secure/0SgD3AqIVMhsjvTUuTwhD!7lVIPaXfKL6jJ5tPgYAfb84V5MhbzUbdciyt860F5PTrbGE34CuFZhmV9WGg1Zx6mnGaem1HY2iYseCxKtfRVENYZkkUfsKVw/pot%20(m)0.jpg?dc=4675508082576269214><br><br />
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春饼的做法请见绮惑图文并茂的帖子:http://web.wenxuecity.com/BBSView.php?SubID=cooking&MsgID=75091。<br />
不同之处是我烙饼的时候没放油。<br />
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醋烹银芽
春韭炒蛋(韭菜放得很少,因女儿老公都不吃)
葱香肉丝
土豆丝(女儿的最爱)
各菜少许卷入饼内(正宗吃法好像是要抹甜面酱?)
要双手持饼而食,否则会散落
刚烙好的饼奶奶会用潮乎乎的干净毛巾捂着,否则吃的时候就不软了。我有这个容器,饼放在里面不会变干变硬。
春饼的做法请见绮惑图文并茂的帖子:http://web.wenxuecity.com/BBSView.[
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![](http://groups.msn.com/_Secure/0VADvAisY0eqHXEshfLCtatIP6unu4*fAUqv3fgLZz*L4ClHn4!znHF642bDewQ1ihNG9UFuuYEzo1GlNmbablSBtfugmrtmT0csCEQgrHs1kbc4*aayRfnMryYFan0B*/pan%20cake%200%20(m).jpg?dc=4675506984776163635> <br><br />
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家常饼<br />
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<img src=http://groups.msn.com/_Secure/0UgDvAtUXLsuHXEshfLCtankCt2a8ju*MoQQkRMGHPKWhv!Wl7*OcKLpx9A8Usra*OkRJfQopRx!uza5C33SLF!sXW353Tlaj60nPeiO!rcHyIab*wozCAEbw5F0hkNIO/pan%20cake%201(m)0.jpg?dc=4675506984779467579> <br><br />
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不吃生葱,放两根香菜也蛮好<br />
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<img src=http://groups.msn.com/_Secure/0VACZAi4YoOuHXEshfLCtamAM40XZEegR8eqwqscCgSb3F*UItJGSQjL4dt!LaH9RUoiTjc*k7XVm3KTtkGrbjjnVk0!S6FJ0cgkd2diPc*p3xoAp4AoWfHPKOFONkoFV/pan%20cake%203%20(m).jpg?dc=4675506984782749252> <br><br />
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卷起来吃实在<br />
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<img src=http://groups.msn.com/_Secure/0VAAfAy8Y5euHXEshfLCtape3r!UUWxck6TIS4U81iup4zMqtH2YwXccqOlWZGKLSL7yHvOY2FOA6*cg4!ORnWOe2Mf7UGJLTuM!TMCxa5McWYZydT*xfp1EWyDuymQlt/pan%20cake%204%20(m).jpg?dc=4675506984785735050> <br><br />
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用生菜卷着吃不油腻<br />
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<img src=http://groups.msn.com/_Secure/0VADzAjEYb!yHXEshfLCtamJQ!MmoTspTf7xLHyMftKeCPA12VD06ont*VnN*Z4ZoN*nL35KEz4QKLZumRM6G8B2lilBBuP0x8hAUlS3aTLPB01z7UCbvzqqPBXTw30nZ/pan%20cake%206%20(m).jpg?dc=4675506984788439288> <br><br />
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酱肉切丁拌色拉<br />
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<img src=http://groups.msn.com/_Secure/0VADvAjIYtOyHXEshfLCtarpaZ1DP2GWBdKdq3o5NJ43pqQtFewRWJyylOdEPJOtjRAyz!i2xQDYZaRsSs7YQKPlYpi3D4VKhYbJTqegKJnWkx*IuCxblGcmSTkrWsM86/pan%20cake%207%20(m).jpg?dc=4675506984791848220> <br><br />
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这张照片蛮好看,秀秀!<br />
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<img src=http://groups.msn.com/_Secure/0VAD3AjMY!eyHXEshfLCtagD4vIKQYcp1UrX4LkJjzLvfgy7X45XzzRzf3Dgnd8aRDGAyvJ7lcu0waurwS!uQ6IbDUXAi5WJcQCRds*LAlFDbtpQkLHl5dTzW*DsMgKMq/pan%20cake%208%20(m).jpg?dc=4675506984794854697> <br><br />
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酱肉做法来自《培梅菜谱》,我用后腿肉代替蹄膀,还加了半匙盐。<br />
原菜谱如下:<br />
材料:<br />
连皮前腿小蹄膀1个<br />
甜面酱二大匙<br />
酱油三大匙<br />
绍兴酒一大匙<br />
冰糖一大匙<br />
八角一颗<br />
桂皮一块<br />
做法:<br />
1连皮前腿蹄膀一个,先洗净擦干水分后用甜面酱涂抹在肉之四周,并用力揉搓,放置并腌约2,3小时<br />
2在深底小锅内,放入酱油,酒,八角,桂皮,等煮滚,再将猪肉落锅同煮一下,随后加入滚水三杯,改用小火慢慢焖烧,约半小时后加入冰糖在继续小火煨煮一小时左右,(需时时加以翻面)<br />
3煨煮至锅中汤汁仅剩下半杯,而此汁已经非常粘稠时,离火,待肉冷透后取出用利刀切成大薄片排盘,(原汁浇在上面供食)。<br />
注:酱肉除可做冷盘之外,最宜夹在烧饼内食用,也可用薄饼或油饼包卷而食。<br />
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春月介绍的京东肉饼,技术含量太高,对我有难度。我做个普通的–-家常饼夹肉。
酱肉
家常饼
不吃生葱,放两根香菜也蛮好
卷起来吃实在
用生菜卷着吃不油腻
酱肉切丁拌色拉
这张照片蛮好看,秀秀!
酱肉做法来自《培梅菜谱》,我用后腿肉代替蹄膀,还加了半匙盐。
原菜谱如下:
材料:
连皮前腿小蹄膀1个
甜面酱二大匙
酱油三大[
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