![](http://i44.tinypic.com/qxklg4.jpg border=0 alt=Image and video hosting by TinyPic><br><br>材料: <br>主料:去皮雞腿肉兩個、米飯1小碗<br>配料:西蘭花適量、胡蘿卜小半根<br>佐料:花椒、大料、桂皮、茴鄉籽、丁香、胡椒各適量;米酒、醬油各1.5大匙;蜂蜜半大匙;鹽1/3小匙、菜油1大匙<br><img src=http://i40.tinypic.com/zul79h.jpg border=0 alt=Image and video hosting by TinyPic><br><br>做法:<br>1. 把佐料裏的花椒、大料、桂皮、茴鄉籽、丁香、胡椒搗碎,連同其餘佐料拌勻,抹到雞肉上,放冰箱醃4個小時;<br><img src=http://i40.tinypic.com/b83ig2.jpg border=0 alt=Image and video hosting by TinyPic><br> <br>2. 不沾鍋放菜油燒熱,把醃好的雞肉放入,轉小火兩麵煎黃,加入醃肉的湯汁悶1-2分鍾收濃湯汁;<br><img src=http://i39.tinypic.com/2zsmqso.jpg border=0 alt=Image and video hosting by TinyPic><br> <br>3. 西蘭花開水煮斷生;胡蘿卜切片,備用;<br>4. 米飯裝碗,擺入西蘭花和胡蘿卜片;<br><img src=http://i44.tinypic.com/2qx5575.jpg border=0 alt=Image and video hosting by TinyPic><br> <br>5. 把煎好的雞肉切小,蓋到米飯上,澆上肉湯即可。<br><img src=http://i40.tinypic.com/2r7mr11.jpg border=0 alt=Image and video hosting by TinyPic><br> <br>謝謝大家! <br>)
雞腿飯
材料:
主料:去皮雞腿肉兩個、米飯1小碗
配料:西蘭花適量、胡蘿卜小半根
佐料:花椒、大料、桂皮、茴鄉籽、丁香、胡椒各適量;米酒、醬油各1.5大匙;蜂蜜半大匙;鹽1/3小匙、菜油1大匙
做法:
1.把佐料裏的花椒、大料、桂皮、茴鄉籽、丁香、胡椒搗碎,連同其餘佐料拌勻,抹到雞肉上,放冰箱醃4個小時;
2.不沾鍋放菜油燒熱,把醃好[
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![](http://i43.tinypic.com/112g5ds.jpg border=0 alt=Image and video hosting by TinyPic><br><br>最近區人民政府要收各家各戶的大件垃圾,便急急忙忙地把家裏堆積的舊木材,幹樹枝,家俱及廢舊電器收攏來,到時好一總堆到門外的綠化帶上。看著其中的兩個台式電腦,忽然想起在某某論壇講有人冒著酷暑到華人店買到烤羊肉串爐的熱貼,一個用計算機箱改製一個烤爐的念頭油然而生。正好五六年前用窗簾軌改製的那個烤爐已經老化,並開始損壞,迫切需要一個新烤爐。<br><br>做法:<br><br>1. 說幹就幹,挑出一台機箱較厚實的主機,拆開機箱外罩;<br><img src=http://i44.tinypic.com/2vlo64i.jpg border=0 alt=Image and video hosting by TinyPic><br><br>2. 去掉前麵板,拆下驅動器,主板和電源,保留機箱進氣扇。拆下開關電源的外殼及開關,備用;<br><img src=http://i40.tinypic.com/2lxyntc.jpg border=0 alt=Image and video hosting by TinyPic><br><br>3. 把機箱外罩直角邊切下一部分,使其可以包住前麵板和大約一半機箱把風扇連到蓄電池上(見下圖2左邊部分)。在進氣風扇的對應位置挖出圓形進氣孔(下圖3),並在固定安裝位置處打上鉚釘安裝孔;<br><img src=http://i44.tinypic.com/21nr6fn.jpg border=0 alt=Image and video hosting by TinyPic><br><br>4. 取剩餘的機箱罩側麵板,割出一塊長方形,兩端折90度,用來做機箱中間的隔板(下圖1),兩側用鉚釘固定(下圖2)。再裁一片長方形,做成一個活動抽板,由機箱背麵電源開孔的窄端插入,遮住機箱下方原主板旁邊的方孔(下圖3),抽出抽板,可以方便倒爐灰(下圖4);<br><img src=http://i41.tinypic.com/11adb0w.jpg border=0 alt=Image and video hosting by TinyPic><br><br>5. 將步驟3裏開好進氣孔的罩板安到裝好隔板的機箱上,用鉚釘緊固;<br><img src=http://i43.tinypic.com/110wrnr.jpg border=0 alt=Image and video hosting by TinyPic><br><br>6. 把電源外罩兩側鐵皮切下,用鉚釘固定,分別用來堵住原電源安裝處在機箱頂麵的開孔(下圖1)和背麵的開孔(下圖2)。將風扇電源接好,連同電源引出線一起焊到電源開關上(下圖3),然後把開關固定安裝到機箱側麵合適的位置(下圖4)。電源引出線從下方開孔引出;<br><img src=http://i39.tinypic.com/52baz5.jpg border=0 alt=Image and video hosting by TinyPic><br><br>7. 把兩個舊繪圖儀支架(下圖1)改裝成烤爐支架。把下圖1裏原繪圖儀支架的兩個直角板固定到支架頂端。從剩餘的機箱罩板上切出一塊長方形鐵板,四個角分別切除一小塊長方形,成胖十字形。把兩端折90度,用螺絲緊固到一個支架的底端(下圖2)。將剩下的機箱罩板(下圖3)鉚接到頂端已經固定到支架上的直角板上(下圖4);<br><img src=http://i43.tinypic.com/20kzk3b.jpg border=0 alt=Image and video hosting by TinyPic> <br><br>8. 將另外一個支架對稱地固定起來。豎起支架(下圖1),把頂端鐵皮彎折90度,用螺絲固定到支架頂端的側麵,以增加整體剛度(下圖2)。再將機箱做的烤爐用螺絲固定到頂部(下圖3);<br><img src=http://i40.tinypic.com/2a5ypg2.jpg border=0 alt=Image and video hosting by TinyPic> <br><br>9. 取一廢舊紅外線電暖氣(下圖1)前麵安全護網,切出合適大小,兩邊彎折90度(下圖2),放入烤爐中(下圖3)。把位於機箱後開口的部分的鐵絲切掉,便於煽風點火(下圖4)。<br><img src=http://i43.tinypic.com/sfhrg5.jpg border=0 alt=Image and video hosting by TinyPic><br><br>放上蓄電池,連上電源線。一個帶鼓風的羊肉串烤爐就算大功告成了!<br><br>這是背麵,有風扇進氣口:<br><img src=http://i40.tinypic.com/2j4d995.jpg border=0 alt=Image and video hosting by TinyPic><br><br>這是側麵,有風扇開關:<br><img src=http://i43.tinypic.com/dmzdic.jpg border=0 alt=Image and video hosting by TinyPic><br> <br>烤肉前將爐子空燒一次,以除去可能的有害物質。 <br> <br>烤羊肉串<br><img src=http://i41.tinypic.com/21jwrbr.jpg border=0 alt=Image and video hosting by TinyPic><br> <br>用料:<br>- 羊肩,洋蔥,胡椒麵,孜然粉,辣椒麵,孜然粒,鹽,雞蛋,生粉<br><img src=http://i42.tinypic.com/358rrwj.jpg border=0 alt=Image and video hosting by TinyPic><br> <br>剔下羊肉後切小塊,加胡椒麵,孜然粉,辣椒麵和少許鹽,逐次加水攪拌,使得水份被羊肉完全吸收。覆膜放冰箱醃隔夜;<br><img src=http://i43.tinypic.com/2mxqy38.jpg border=0 alt=Image and video hosting by TinyPic> <br> <br>洋蔥去皮切小,拌入醃好的羊肉中,覆膜放冰箱再醃2 - 4小時。加雞蛋和生粉拌勻。將肉塊串到金屬簽上<br><img src=http://i40.tinypic.com/2djv3ag.jpg border=0 alt=Image and video hosting by TinyPic><br> <br>生起炭火,待炭火無焰無煙時把火炭均勻鋪開。把孜然粒略搗碎,備用;把羊肉串放炭火上烤,撒上孜然碎粒,辣椒麵,撒適量鹽調味。及時翻動換位,使得肉串均勻受熱,並防止烤糊;<br><img src=http://i40.tinypic.com/10r8i7o.jpg border=0 alt=Image and video hosting by TinyPic><br> <br>出爐前的羊肉串:<br><img src=http://i42.tinypic.com/2upu23t.jpg border=0 alt=Image and video hosting by TinyPic><br><img src=http://i44.tinypic.com/2rdcj2e.jpg border=0 alt=Image and video hosting by TinyPic><br><br>謝謝大家!)
自製烤爐及烤羊肉串
最近區人民政府要收各家各戶的大件垃圾,便急急忙忙地把家裏堆積的舊木材,幹樹枝,家俱及廢舊電器收攏來,到時好一總堆到門外的綠化帶上。看著其中的兩個台式電腦,忽然想起在某某論壇講有人冒著酷暑到華人店買到烤羊肉串爐的熱貼,一個用計算機箱改製一個烤爐的念頭油然而生。正好五六年前用窗簾軌改製的那個烤爐已經老化,並開始損壞[
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![](http://i43.tinypic.com/2r5qmb9.jpg border=0 alt=Image and video hosting by TinyPic><br><br>主料:<br>- 海藻 泡發洗淨<br><img src=http://i39.tinypic.com/2aak743.jpg border=0 alt=Image and video hosting by TinyPic><br>- 綠豆澱粉 2 大匙,由於海藻含有大量膠質,綠豆澱粉用量比做涼粉少。<br><br>拌料:<br>- 複合醬油 (淡鳥大師配方) 2 大匙<br>- 紅油 (淡鳥大師配方) 3 大匙<br><img src=http://i41.tinypic.com/11b1729.jpg border=0 alt=Image and video hosting by TinyPic><br>- 大蒜 5 瓣 擠蒜茸<br>- 香油 1 小匙<br>- 醋 2 大匙<br>- 糖 1 大匙<br>- 鹽 1 小匙<br>- 雞湯(或雞精加水) 1/4 杯<br><br>配料:<br>- 黃瓜絲<br>- 尖辣椒絲<br>- 香菜<br>- 熟芝麻<br>- 熟花生碎<br>- 黃豆 泡軟 油炸香<br>做法:<br><br>1. 燒鍋加適量清水,加海藻燒開,小火熬40分鍾左右;<br>2. 待不燙時濾去固體物。把綠豆澱粉加少量清水調開,拌入濾得的海藻湯中;<br><img src=http://i42.tinypic.com/6s8f29.jpg border=0 alt=Image and video hosting by TinyPic><br><br>3. 小火重新燒開海藻糊,同時不斷攪動,待其變色開始凝固時關火。待冷涼後切成塊,裝碗;<br><img src=http://i44.tinypic.com/2e15cv8.jpg border=0 alt=Image and video hosting by TinyPic><br><br>4. 將拌料除紅油外的佐料混合均勻,澆到涼粉上,再澆上紅油。最後擺上配料即可。<br><img src=http://i44.tinypic.com/2ngs7rl.jpg border=0 alt=Image and video hosting by TinyPic><br><br>拌一拌,嚐嚐吧:<br><img src=http://i43.tinypic.com/6syyoz.jpg border=0 alt=Image and video hosting by TinyPic><br><br>謝謝大家!<br>)
海藻涼粉
主料:
-海藻泡發洗淨
-綠豆澱粉2大匙,由於海藻含有大量膠質,綠豆澱粉用量比做涼粉少。
拌料:
-複合醬油(淡鳥大師配方)2大匙
-紅油(淡鳥大師配方)3大匙
-大蒜5瓣擠蒜茸
-香油1小匙
-醋2大匙
-糖1大匙
-鹽1小匙
-雞湯(或雞精加水)1/4杯
配料:
-黃瓜絲
-尖辣椒絲
-香菜
-熟芝麻
-熟花生碎
-黃豆泡軟油炸香
做[
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![](http://i41.tinypic.com/dw2wcl.jpg border=0 alt=Image and video hosting by TinyPic><br><br>心心相印<br><img src=http://i43.tinypic.com/2r4hdte.jpg border=0 alt=Image and video hosting by TinyPic><br><br>主料:<br>- 玫瑰花 1 支<br>- 牛油果 2 個<br>- 彌猴桃 1 - 2 個<br>- 色拉菜共約 100 克<br><img src=http://i44.tinypic.com/2lx9k3m.jpg border=0 alt=Image and video hosting by TinyPic><br><br>色拉拌料:<br>- 青檬 1 個<br>- 大蒜 3 瓣<br>- 橄欖油 2 大匙<br>- 白醋 3/4 小匙<br>- 糖 3/4 小匙<br>- 鹽 適量<br>- 胡椒粉 1/2 小匙<br><br>裝飾澆汁料:<br>- 辣椒醬或番茄醬 1 小匙<br>- 醬油 1/4 小匙<br>- 糖 1/2 小匙<br>- 生粉 1/4 小匙<br>- 水 1 大匙<br><br>做法:<br>1. 將牛油果刻出心形後挖開,皮刮掉果肉後備用;<br>2. 把牛油果的核掏去,可以用勺掏去適量果肉以增加容積;<br><img src=http://i40.tinypic.com/25gcsvt.jpg border=0 alt=Image and video hosting by TinyPic><br><br>3. 把大蒜擠蒜茸,加青檬汁、白醋、糖、鹽混合成拌料;<br>4. 色拉菜加拌料和胡椒粉拌勻,裝到牛油果裏。彌猴桃去皮切片,放在心形牛油果皮上裝盤;<br><img src=http://i43.tinypic.com/2r4hdte.jpg border=0 alt=Image and video hosting by TinyPic><br>5. 小燒鍋加水,加辣椒醬、醬油、糖燒開,用生粉勾芡後澆到菜上。將剩餘的色拉菜一起裝盤即可。<br><img src=http://i40.tinypic.com/2q24k07.jpg border=0 alt=Image and video hosting by TinyPic><br><br><br>香煎帶子<br><img src=http://i39.tinypic.com/15wfn8x.jpg border=0 alt=Image and video hosting by TinyPic><br><br>材料:<br>- 帶子 約 375 克<br>- 蝦仁 3 個<br>- 海帶絲、海草、海藻、海蜇皮適量,均泡洗幹淨<br><img src=http://i41.tinypic.com/xdxqgo.jpg border=0 alt=Image and video hosting by TinyPic><br>- 青檬皮 少量<br>- 歐芹 適量<br>- 麵包屑 1.5 小匙<br>- 橄欖油 2 大匙<br>- 鹽 適量<br><br>海菜拌料:<br>- 青檬 1/2 個,取汁<br>- 大蒜 3 瓣,擠蒜茸<br>- 橄欖油 1 大匙<br>- 白醋 1/2 小匙<br>- 糖 1 小匙<br>- 鹽 適量<br>- 醬油 1 小匙<br><br>做法:<br>1. 燒鍋燒開水,把海菜潦熟,衝冷瀝幹。加入海菜拌料拌勻。裝盤備用;<br>2. 帶子化開洗淨,瀝幹水 加青檬汁,鹽,胡椒麵醃大約10分鍾。期間擦少許檸檬皮碎備用;<br>3. 瀝去帶子碗裏多餘的汁液,加麵包屑拌勻。歐芹切碎備用;<br><img src=http://i43.tinypic.com/2hnlthf.jpg border=0 alt=Image and video hosting by TinyPic><br>4. 不沾鍋加橄欖油燒熱,放入帶子煎大約4分鍾,翻過來再煎3分鍾。期間撒上歐芹碎。同時可放蝦仁煎熟;<br>5. 把煎好的帶子圍在海菜周圍,擺上蝦仁即可。<br><img src=http://i39.tinypic.com/2mz9wrm.jpg border=0 alt=Image and video hosting by TinyPic><br><br><br>祝大家情人節愉快!<br>幹杯!<br>)
按理說明天才是情人節的正日子。可是定好了到朋友家吃飯,恰好今天家裏隻用俺老兩口,決定提前慶祝一下。
情人節晚餐
心心相印
主料:
-玫瑰花1支
-牛油果2個
-彌猴桃1-2個
-色拉菜共約100克
色拉拌料:
-青檬1個
-大蒜3瓣
-橄欖油2大匙
-白醋3/4小匙
-糖3/4小匙
-鹽適量
-胡椒粉1/2小匙
裝飾澆汁料:
-辣椒醬或番茄醬1小匙
-[
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![](http://i43.tinypic.com/vxkrok.jpg border=0 alt=Image and video hosting by TinyPic><br><br>餡料:<br>- 豬肉 200 克<br>- 西芹莖 4 個<br>- 竹筍 150 克<br>- 胡蘿卜 半個<br>- 香菇 4 朵,泡軟<br>- 蔥 1 棵<br><img src=http://i39.tinypic.com/4sk013.jpg border=0 alt=Image and video hosting by TinyPic><br>- 豆腐幹 4 小塊,切絲<br>- 香菜 半小把<br>- 菜油 3 大匙<br>- 薑 1 小塊,切細絲<br>- 鹽 適量<br>- 醬油 1 大匙<br>- 紅曲酒 2 大匙<br>- 胡椒麵 適量<br>- 香油 適量<br><br>餅料:<br>- 普通麵粉 2 杯<br>- 香油 2 大匙<br>- 冷水適量<br>- 開水適量<br><br>做法:<br><br>1. 取一杯麵粉,加開水和出燙麵團,另一杯麵粉加冷水和出死麵團,各覆濕巾醒10分鍾。覆膜醒20分鍾;<br>2. 將醒好的兩個麵團揉到一起,覆濕巾醒20分鍾;<br>3. 把麵團均勻分成20個記子。取兩個記子壓扁,抹上香油合到一起;<br><img src=http://i40.tinypic.com/2l8gqyu.jpg border=0 alt=Image and video hosting by TinyPic><br>4. 把兩個麵餅一起擀成薄餅,放入平底不沾鍋中,中小火加蓋兩麵各烙約一分鍾取出,待不燙手時撕開成兩個薄餅;<br><img src=http://i41.tinypic.com/zx9m48.jpg border=0 alt=Image and video hosting by TinyPic><br>5. 用濕巾覆蓋麵餅保溫並保持麵餅柔軟。烙完全部麵餅;<br><img src=http://i44.tinypic.com/imjjw2.jpg border=0 alt=Image and video hosting by TinyPic><br>6. 用醒麵的時間把肉切成條,用醬油,鹽,胡椒麵,紅曲酒醃起來;<br>7. 把全部蔬菜切絲切條。炒鍋加菜油,爆香薑絲,蔥,倒入豬肉,加紅曲酒炒變色後,加芹菜絲炒4 - 5分鍾,再加筍絲,豆腐幹絲,胡蘿卜絲,香菜翻炒均勻,淋入香油即可出鍋;<br><img src=http://i43.tinypic.com/140f4eg.jpg border=0 alt=Image and video hosting by TinyPic><br><br>取一張薄餅,加上適量菜,<br><img src=http://i44.tinypic.com/2d1kd8n.jpg border=0 alt=Image and video hosting by TinyPic><br>卷起來即可享用。配碗清爽的小米粥挺不錯的:<br><img src=http://i43.tinypic.com/2v3fnl5.jpg border=0 alt=Image and video hosting by TinyPic><br><br>謝謝!<br>)
春餅
餡料:
-豬肉200克
-西芹莖4個
-竹筍150克
-胡蘿卜半個
-香菇4朵,泡軟
-蔥1棵
-豆腐幹4小塊,切絲
-香菜半小把
-菜油3大匙
-薑1小塊,切細絲
-鹽適量
-醬油1大匙
-紅曲酒2大匙
-胡椒麵適量
-香油適量
餅料:
-普通麵粉2杯
-香油2大匙
-冷水適量
-開水適量
做法:
1.取一杯麵粉,加開水和出燙麵團,另一杯麵粉[
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![](http://i37.tinypic.com/x7tic.jpg border=0 alt=Image and video hosting by TinyPic><br><br>原料: <br>- 新鮮活黑邊鮑魚 6 隻<br><img src=http://i34.tinypic.com/qpp6x2.jpg border=0 alt=Image and video hosting by TinyPic><br>- 老母雞 1 隻<br>- 枸杞 1 把<br>- 鮮蘑菇 6 朵<br>- 鮮扇貝柱 6 粒<br>- 黃瓜 1/3 根<br>- 火腿 100 克<br>- 蔥 2 棵<br>- 薑 1 小塊<br><img src=http://i38.tinypic.com/t97976.jpg border=0 alt=Image and video hosting by TinyPic><br>- 鹽 適量<br>- 雞油 1 大匙<br>- 糖 1 小匙<br>- 水澱粉 1 大匙<br> <br><br>做法:<br><br><br>1. 鮑魚略洗淨沙石雜物,把鮑魚邊上的黑色及黃色附著汙物略擦洗幹淨;<br><img src=http://i36.tinypic.com/2jayhk8.jpg border=0 alt=Image and video hosting by TinyPic><br>2. 將鮑魚與殼分離,取出內髒不要;<br><img src=http://i34.tinypic.com/1p8jo5.jpg border=0 alt=Image and video hosting by TinyPic><br>3. 把鮑魚肉洗淨泡入清水中,冷藏放置4 - 6個小時後,取出,仔細擦洗調黑色及黃色汙物;<br>4. 將老母雞清洗幹淨,放入深鍋,加適量蔥,薑和枸杞,加水沒過雞兩指,加入清洗幹淨的鮑魚,大火燒開轉小火燉大約5 - 6個小時;<br>5. 將鮑魚撈出,抹去雜質,備用;<br><img src=http://i35.tinypic.com/2r70flw.jpg border=0 alt=Image and video hosting by TinyPic><br>6. 火腿切片,碼入碗裏,取兩頭鮑魚切大片,碼入碗中,放上少許蔥,薑,鹽,入蒸籠蒸15分鍾;<br><img src=http://i38.tinypic.com/1z71utd.jpg border=0 alt=Image and video hosting by TinyPic><br><br>7. 燒鍋加雞油,爆香少許蔥薑,舀一碗雞湯燒開,加糖和鹽調味,把扇貝柱和蘑菇潦熟,備用;<br>8. 把剩餘的鮑魚打上十字花刀,放入雞湯裏略煮入味,取出裝盤;<br><img src=http://i33.tinypic.com/cui5t.jpg border=0 alt=Image and video hosting by TinyPic><br>9. 黃瓜切片,連同潦熟的蘑菇,扇貝柱擺盤,把蒸好的鮑魚撿去蔥薑扣入盤中;<br><img src=http://i36.tinypic.com/qplzbl.jpg border=0 alt=Image and video hosting by TinyPic><br><br>10. 雞湯用水澱粉勾芡,一部分淋在火腿上:<br><img src=http://i34.tinypic.com/300chfn.jpg border=0 alt=Image and video hosting by TinyPic><br><br>11. 一部分雞湯澆到鮑魚上:<br><img src=http://i37.tinypic.com/x7tic.jpg border=0 alt=Image and video hosting by TinyPic><br><br>謝謝大家!<br>)
鮑魚兩樣
原料:
-新鮮活黑邊鮑魚6隻
-老母雞1隻
-枸杞1把
-鮮蘑菇6朵
-鮮扇貝柱6粒
-黃瓜1/3根
-火腿100克
-蔥2棵
-薑1小塊
-鹽適量
-雞油1大匙
-糖1小匙
-水澱粉1大匙
做法:
1.鮑魚略洗淨沙石雜物,把鮑魚邊上的黑色及黃色附著汙物略擦洗幹淨;
2.將鮑魚與殼分離,取出內髒不要;
3.把鮑魚肉洗淨泡入清水中,冷藏[
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![](http://i38.tinypic.com/219wjex.jpg border=0 alt=Image and video hosting by TinyPic><br>左一圖案經作者同意取自文子的國畫[晴香],特此鳴謝!<br><br>把修改好的圖案打到塑料膜上,趁未幹時轉到木料上,然後用筆描出圖案輪廓;<br><img src=http://i38.tinypic.com/20gfl2q.jpg border=0 alt=Image and video hosting by TinyPic><br><br>用手術刀和雕刻鑽刻好月餅表麵圖案,<br><img src=http://i33.tinypic.com/2qbgcaa.jpg border=0 alt=Image and video hosting by TinyPic><br><br>然後用橡皮泥對照檢查,經反複修改後,月餅麵圖案就算完成了;<br><img src=http://i36.tinypic.com/rc7w3m.jpg border=0 alt=Image and video hosting by TinyPic><br><br><img src=http://i36.tinypic.com/2u62noh.jpg border=0 alt=Image and video hosting by TinyPic><br><br><img src=http://i37.tinypic.com/2njlzkg.jpg border=0 alt=Image and video hosting by TinyPic><br><br><img src=http://i38.tinypic.com/2iar4zk.jpg border=0 alt=Image and video hosting by TinyPic><br><br>裁出另外一塊大小厚度合適的木頭,用橡皮泥印上圖案的邊界位置,<br><img src=http://i35.tinypic.com/5anzpk.jpg border=0 alt=Image and video hosting by TinyPic><br><br>用圓頭切削鑽頭打一圈孔,留1mm不要打透; <br><img src=http://i33.tinypic.com/29lfi52.jpg border=0 alt=Image and video hosting by TinyPic><br><br>用曲線鋸把中心部分鋸掉,<br><img src=http://i33.tinypic.com/qs45mh.jpg border=0 alt=Image and video hosting by TinyPic><br><br>再用小砂輪把棱角磨光滑,把邊修整齊,月餅體形狀模子就算做好了;<br><br>把兩塊木料對齊,用膠粘合後壓緊24小時,再用螺絲在背麵固定,<br><img src=http://i37.tinypic.com/vq08x0.jpg border=0 alt=Image and video hosting by TinyPic><br><br>洗刷幹淨就可以使用了。<br><img src=http://i34.tinypic.com/t6f8rq.jpg border=0 alt=Image and video hosting by TinyPic><br><br>做幾個月餅試驗試驗先:<br><img src=http://i33.tinypic.com/1j5f8g.jpg border=0 alt=Image and video hosting by TinyPic><br><br><img src=http://i38.tinypic.com/ip9r9g.jpg border=0 alt=Image and video hosting by TinyPic><br><br>謝謝大家!<br><br>PS:圖案花紋較細較淺,不適合做烤月餅。<br><br>)
自製月餅模子
幾乎所有月餅模子都是一塊木頭刻出來的,這種工藝對俺這種業餘選手來說難度大了點。
根據現有條件,俺采用兩件法,把表麵的圖案跟月餅體模型分別製作。
月餅表麵圖案取自互聯網,經改動適合需要,把標記加上,打印出來備用;
左一圖案經作者同意取自文子的國畫[晴香],特此鳴謝!
把修改好的圖案打到塑料膜上,趁未幹時轉到木料上,[
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![](http://i37.tinypic.com/ngbjes.jpg border=0 alt=Image and video hosting by TinyPic><br><br>白冰皮月餅<br><img src=http://i36.tinypic.com/okbkn4.jpg border=0 alt=Image and video hosting by TinyPic><br><br><br>冰皮材料: <br>- 糯米粉 80 克<br>- 粘米粉 80 克<br>- 玉米澱粉 40 克<br>- 砂糖 80 克<br>- 牛奶 360 毫升<br>- 煉乳 160 毫升<br>- 奶油 60 克<br><img src=http://i38.tinypic.com/2q33ocj.jpg border=0 alt=Image and video hosting by TinyPic><br>- 香蘭素 1/3 小匙<br><br>餡料:<br>- 紅豆沙 克<br>- 奶粉 克<br>- 奶油 克<br><img src=http://i37.tinypic.com/2yy8b6h.jpg border=0 alt=Image and video hosting by TinyPic><br><br>做法: <br>1. 先把粉類倒在攪拌盆裏拌勻,牛奶微波爐加熱至溫熱。備用;<br>2. 攪拌盆裏依次放入奶油、煉乳、砂糖、牛奶,攪拌均勻,再倒入粉類拌勻。把麵糊分成兩份,其中一份加入香蘭素,攪拌均勻;<br><img src=http://i34.tinypic.com/4qgakn.jpg border=0 alt=Image and video hosting by TinyPic><br>3. 把兩份麵糊隔水蒸20分鍾,中間打開蓋子攪拌麵糊一次;<br>4. 待涼後搓軟,放置冰箱備用。<br>5. 把陷料和皮麵分成適當大小。<br>6. 取一個皮料,用手捏扁後,放上一顆餡,包起來把口收好,然後翻過來,放在一邊。一個就完成了;<br><img src=http://i38.tinypic.com/1ypshk.jpg border=0 alt=Image and video hosting by TinyPic><br>7. 用把模子裏均勻沾上糕粉,把包好的麵球裹上少量糕粉,壓入模子,四麵磕一磕,就可以倒出一個月餅;<br><img src=http://i34.tinypic.com/2nixksh.jpg border=0 alt=Image and video hosting by TinyPic><br>8. 把月餅放入冰箱冷藏後食用。<br><br>香蘭素綠冰皮包豆沙餡:<br><img src=http://i38.tinypic.com/14avona.jpg border=0 alt=Image and video hosting by TinyPic><br><br>白冰皮包果仁餡:<br><img src=http://i35.tinypic.com/2wfkas2.jpg border=0 alt=Image and video hosting by TinyPic><br><br>祝大家中秋節愉快!<br>)
冰皮月餅兩樣
綠冰皮月餅
白冰皮月餅
冰皮材料:
-糯米粉80克
-粘米粉80克
-玉米澱粉40克
-砂糖80克
-牛奶360毫升
-煉乳160毫升
-奶油60克
-香蘭素1/3小匙
餡料:
-紅豆沙克
-奶粉克
-奶油克
做法:
1.先把粉類倒在攪拌盆裏拌勻,牛奶微波爐加熱至溫熱。備用;
2.攪拌盆裏依次放入奶油、煉乳、砂糖、牛奶,攪拌均勻,再倒入粉類[
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![](http://i35.tinypic.com/2co0o52.jpg border=0 alt=Image and video hosting by TinyPic><br><br>原料: <br>- 新鮮盲曹一條,去鱗去內髒,重約 500 克<br>- 蔥 3 棵<br>- 薑片 約15 克<br><img src=http://i36.tinypic.com/5l5nyw.jpg border=0 alt=Image and video hosting by TinyPic><br>- 醬油 3 小匙<br>- 菜油 3 大匙<br>- 鹽 1/2 小匙<br><br>做法:<br><br>1. 貼魚背骨一側從魚頭至魚尾,用刀切開,小心不要切透背脊,然後將主幹骨分離切斷,取出不要;<br>2. 把魚裏裏外外抹上鹽和一小匙醬油,醃5分鍾;<br>3. 把蔥,薑均切細絲。取一半鋪盤子裏,把魚展開放入。<br><img src=http://i38.tinypic.com/2aim2kw.jpg border=0 alt=Image and video hosting by TinyPic><br>4. 蒸鍋加水燒開,放入魚,大火蒸八分鍾。取出魚,撒上剩餘的蔥薑絲;<br><img src=http://i37.tinypic.com/2dlrn76.jpg border=0 alt=Image and video hosting by TinyPic><br><br>5. 將菜油燒開,澆在魚上,再把兩小匙醬油燒熱淋上即可。<br><img src=http://i35.tinypic.com/faa0yd.jpg border=0 alt=Image and video hosting by TinyPic><br><br>慢慢享用吧。<br><img src=http://i38.tinypic.com/2cnfrwo.jpg border=0 alt=Image and video hosting by TinyPic><br><br>-------------------------------------------------------------------------<br><br>鹹肉牡蠣<br><img src=http://i33.tinypic.com/166fzlx.jpg border=0 alt=Image and video hosting by TinyPic><br><br>原料: <br>- 新鮮牡蠣 10 個<br>- 鹹肉片 1 小片<br>- 青檬 1 個<br>- 粗海鹽約 3/4 杯<br><img src=http://i35.tinypic.com/t71u0x.jpg border=0 alt=Image and video hosting by TinyPic><br>- 鬼子醬油 2 小匙<br>做法:<br><br>1. 把粗海鹽均勻地鋪在盤子中,擺上牡蠣;<br>2. 把鹹肉切小,用小火慢慢烤幹;<br>3. 取一大匙青檬汁,連同鬼子醬油一起拌入烤香的鹹肉粒中,然後均勻分給各個牡蠣;<br><img src=http://i34.tinypic.com/2vv9d9z.jpg border=0 alt=Image and video hosting by TinyPic><br><br>4. 烤箱210度預熱10分鍾,把牡蠣放入烤5 - 6分鍾即可;<br><img src=http://i33.tinypic.com/30l2e5v.jpg border=0 alt=Image and video hosting by TinyPic><br><br>吃時可再擠點青檬汁:<br><img src=http://i38.tinypic.com/2s0kzva.jpg border=0 alt=Image and video hosting by TinyPic><br><br>慢慢享用吧。<br><img src=http://i34.tinypic.com/s24qp5.jpg border=0 alt=Image and video hosting by TinyPic><br><br>謝謝讀貼。)
清蒸盲曹
原料:
-新鮮盲曹一條,去鱗去內髒,重約500克
-蔥3棵
-薑片約15克
-醬油3小匙
-菜油3大匙
-鹽1/2小匙
做法:
1.貼魚背骨一側從魚頭至魚尾,用刀切開,小心不要切透背脊,然後將主幹骨分離切斷,取出不要;
2.把魚裏裏外外抹上鹽和一小匙醬油,醃5分鍾;
3.把蔥,薑均切細絲。取一半鋪盤子裏,把魚展開放入。
4.蒸鍋加水燒開,放[
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![](http://i35.tinypic.com/dc331g.jpg border=0 alt=Image and video hosting by TinyPic><br><br>3. 中低火把不沾鍋中的麵餅烤熟;<br><img src=http://i37.tinypic.com/2ekjdef.jpg border=0 alt=Image and video hosting by TinyPic><br><br>4. 烤箱190度預熱10分鍾,把小餅放入考18 - 20分鍾至表麵變金黃;<br><img src=http://i33.tinypic.com/14tbm2t.jpg border=0 alt=Image and video hosting by TinyPic><br><br>臊子<br>原料:<br>- 帶皮豬後臀肉約 1000 克<br>- 八角 1 顆<br>- 花椒 1 小匙<br>- 丁香 3 個<br>- 桂皮 1 厘米<br>- 薑約 20 克<br>- 辣椒麵 4 大匙<br><img src=http://i33.tinypic.com/348fsq9.jpg border=0 alt=Image and video hosting by TinyPic><br>- 茴香籽 1 小匙<br>- 鹽 1 大匙<br>- 米醋 3/4 杯<br><br>做法:<br>1. 豬肉切小片,分開肥瘦。香料小火炒香,冷涼後搗碎。薑切碎末;<br>2. 炒鍋中火燒熱,放入較肥肉片,慢慢炒出油。待肉皮發亮時倒入剩下的肉片,勤翻炒以免糊鍋;<br>3. 肉六成熟時放入香料末,炒香。再加鹽炒勻後加入薑末,炒至8成熟,加米醋,轉小火燜十分鍾;<br><img src=http://i37.tinypic.com/2d0nclu.jpg border=0 alt=Image and video hosting by TinyPic><br><br>4. 撒上辣椒麵,小火再煮10分鍾,拌勻,再煮3 - 5分鍾,即可裝碗。<br><img src=http://i34.tinypic.com/am45y0.jpg border=0 alt=Image and video hosting by TinyPic><br><br><br>肉夾饃<br><br>取一個烤餅,從中腰切開,不要切斷,夾上肉臊子即可:<br><img src=http://i38.tinypic.com/rk0pc6.jpg border=0 alt=Image and video hosting by TinyPic><br><br>平底鍋烤出來的饃,比較鬆軟:<br><img src=http://i34.tinypic.com/8yuedf.jpg border=0 alt=Image and video hosting by TinyPic><br><br>烤箱烤出來的饃,皮脆瓤軟:<br><img src=http://i35.tinypic.com/2howsp1.jpg border=0 alt=Image and video hosting by TinyPic><br><br>咬兩大口:<br><img src=http://i37.tinypic.com/256eplv.jpg border=0 alt=Image and video hosting by TinyPic><br><br>配碗酸辣粉絲湯:<br><img src=http://i38.tinypic.com/6rpk7l.jpg border=0 alt=Image and video hosting by TinyPic><br><br>酸辣粉絲湯<br>原料:<br>- 酸菜 1 袋<br>- 粉絲 50 克<br>- 冬菇 2 朵<br>- 幹木耳 4 克<br>- 薑 2 片<br><img src=http://i37.tinypic.com/5lrt4h.jpg border=0 alt=Image and video hosting by TinyPic><br>- 胡椒麵 1/2 小匙<br>- 鹽適量<br>- 香菜碎適量<br>- 蔥絲適量<br>- 辣椒油適量<br>- 菜油 1 小匙<br>- 骨頭湯 4 杯<br>做法:<br>1. 酸菜洗淨切絲。冬菇水發,切絲。木耳水發,去跟撕小。薑切絲。粉絲泡軟。備用;<br><img src=http://i37.tinypic.com/2eyl402.jpg border=0 alt=Image and video hosting by TinyPic><br><br>2. 炒鍋加油燒熱,加薑絲爆香,再倒入酸菜炒香。加骨頭湯,冬菇,木耳燒開。加胡椒麵,加鹽調味,裝入湯碗,撒上香菜碎和蔥絲;<br><img src=http://i38.tinypic.com/sennyg.jpg border=0 alt=Image and video hosting by TinyPic><br><br>3. 可根據喜好,加點辣椒油;<br><img src=http://i36.tinypic.com/29xtc8m.jpg border=0 alt=Image and video hosting by TinyPic><br>)
肉夾饃和酸辣粉絲湯
(一)烤餅
原料:
-普通麵粉2杯
-速發酵母5克
-糖1/2小匙
-溫牛奶1杯
做法:
1.酵母拌糖,加牛奶化開,靜置10分鍾。加入麵粉和出麵團。醒十分鍾揉光,覆蓋發至兩倍大;
2.取出發好的麵,分成九份,揉圓後用手壓扁成小圓餅,四個裝不沾鍋,五個裝裝烤盤。醒30-45分鍾;
3.中低火把不沾鍋中的麵餅烤熟;
4.烤箱190度預熱10分[
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