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懶人版的佛跳牆-
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3LB小排骨切塊後用以下料醃一小時:
薑汁- 用母指一塊磨出 米啉 (mirin) 2 TB 淡色醬油- 4TB 米酒- 2 TB 紅糖- 2 TB 五香粉 – 1 tsp 肉桂粉- ½ tsp 辣椒粉(cayenne pepper) – 2 tsp 胡椒粉- 1 tsp 太白粉- 4 TB
深烤盤或可進烤箱的鍋 (我用的是叫French Braiser, 3” deep), 底上抹一點油, 放切塊的土豆, 一點胡蘿卜塊, 幾粒大蒜頭, 把排骨蓋在上麵鋪勻, 蓋好蓋 或用錫紙封住, 進375F 烤箱, 放倒數第二的烤架上, 烤一小時. 喜歡烤焦一點的,還可在最後15分鍾開蓋烤,這時我還撒了一點苟芪.
很好吃, 肉嫩, 香, 土豆也好吃. 因為底下的土豆提供水份,肉很嫩, 土豆又吸了肉汁, 很入味. 比普通用油炸排骨再燉要省事多了.
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酸辣魚湯- 偷懶, 用了買來的 “Tom Yum Paste” 做的湯底, 還加了一些南薑片, 檸檬葉, 檸檬草, 菠蘿, 番茄, 洋蔥絲, 新鮮貓魚塊. 很好吃, 但油多了一點, 下次有時間還是自己做湯底. 檸檬葉, 檸檬草是我家地裏的.
用了這個:
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LG 母親節給我買了個新相機, 又大又笨, 我不會用, 拍一朵花吧, 拍菜還等我慢慢學會再說.
![Image and video hosting by TinyPic](http://i27.tinypic.com/2ro23i0.jpg)
大家辛苦啦, 人是鐵,飯是鋼, 吃飽啦接著幹, 大家齊心協力, 重建家園.
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