私房的粉們不用猜就知道我就是效鴨廚的東施。鴨大廚的海鮮總是那麽高大上,滿篇盡是生猛海鮮大餐讓人食指大動。吃不到隻有使勁咽口水盡量少來私房瞎逛,仿不好也總有萬千理由:沒有上乘的海鮮,更沒有鴨廚高超的技藝,非誠勿仿。但,濫竽充數總是可以的,曆史上早就有其人其事,沒什麽好新奇的,是不是?
生蠔時節,帶殼的生蠔還是不錯的,屬鮮貨! 買回來我喜歡擠上多多的檸檬汁,三五兩下就下肚了,哪裏舍得再烹飪製作?
![](https://lh3.googleusercontent.com/ZIQgG-IyYokkTsWKzSKJbrmAAkp_jH-g-FYx_Mwg1Jag_v08wjOKSmh3MafyCA3IO7C5qXxlqjrE-M9mFRLpcyNuuCCwVkxcf4Ep1vC-yK-ZV2J1t4iKYPMMA5kWRXjmjnoLGqAMeFshY1f54EDiEvx1JRhMF1nbpTN9D-XxGGGAw-3XSOKXuAgHw7q_43VdwCybLxZo37OBlahJrR3lgq-_BdKnErJAZPo-hoKI-F2CYxDllG9ru2SX09KtsIyx1iOOcpim0pqtX9ibEB4QpJmUqTem1zf5xgJ_MhF0MS6MbzWbjMmxbyCqQ7bPCuXFgCykzVOK8LUbNZkM-a8tF-5A2wAYFR0tXDtorA2zcorNejMLCt4Foj2f1QDJC0DPmLTgoZTikdWg48VbJUMPhSwFxATJMa8uy0f6dwfD6CUEL6Y23H3ybU8tL_sFcz7uT-duUz-HABF0CPjDDM29XlwJ0ZjSona_b_IlkQWM7e8VEUUTEzbH0r6E905GSnq8ZRuMP40bP19f_CjDs-KdVvC_-_G3X0Mob7owhKVCBU4zbuxVGfTDa2FYBRFDLBdtNGCc9g=w1329-h884-no)
北美產品啥都大號,剝好的牡蠣也是長得五大三粗的,就沒看見小號的。明知道此牡蠣肯定不是彼牡蠣, 比不上小巧玲瓏的細嫩鮮美,還是沒忍住誘惑。
酸辣牡蠣羹,想想就流口水啊。正好家有金針菇,油豆腐。。。
材料:牡蠣幾顆切切碎,油豆腐切細條,金針菇,木耳切絲,薑蓉,蔥末,香菜碎,雞蛋一隻。
![](https://lh3.googleusercontent.com/pcWJV0KlPhZFVkw5_pDgkoOrNoZz0sPGZ5eoMyC9bYy8ltLT_MKLDW3oYUwPiBvUGUuAP_UEl20KZjUhwIryTlOciNKBBfnoCEgsWs1J0g-RhW4Pf1UaiPRfrNXbW---83vDQVTp6dVgsfnvwBkJaqJrgL_78uWmt4VjTRB6B0bdSzu1mZIdR2ozyH74guoK5BUQbAW-g0gS5iLYGPskeMs9kALABwkWpvrlCyWF-vWn1rJtpr9dWAvficMMeW4on7ncvpAEPkDQMANdkXLaI3irJEybVFaAD3Ov_g8UuEDNPBLFsmXFUx-IXZoVc-bpkz7YOU--8zgxiNiwsQWgvzN5Xey5AsSwMdpBxyLLTt4fsSqV__3rGyZV8HYavYULyyum5jVLXbJdP4Wl5b1W0vLSPUWJ2BWiv8RuOhMQ1-Ap-3q8s3K9156c7wuZeu92VF9CW1k_3wPUKVfhvuG39NmuwlpbMpW5Ls7XkS2crEIZ5KaRxAIrHKhIr0wdN6-IxPb_DT8Em7D02rmeeIfBT-F5xQg37RvOuMtfottHuc-ChofKl-6EXq7o_BMl03Ky-FyzHQ=w1325-h881-no)
調味料:胡椒粉,香醋,鹽,料酒,tabasco sauce (西人特製辣椒水),地瓜粉,太白粉水,香油。
做法:
1。牡蠣洗淨後加少許料酒,薑蓉,地瓜粉拌均備用;
2。2-3杯清水燒開,加入木耳絲、金針菇、油豆腐絲,煮5分鍾,放進牡蠣,燒開後加胡椒粉、香醋、鹽、tabasco調味,用適量太白粉水勾芡,加蛋液拌均,滴香油即可。
寒冷天來一碗酸辣牡蠣羹,非常享受。
![](https://lh3.googleusercontent.com/Qr8Wgvk_UjFg9dDFY1JQGr4J1Mw-d63gc3ZTyx1cr5s6PxZv5D9HuPOWSbAwfVxamtd4u5cIJfEtOFJIm_v2T3D-lLdbLRjwySnkt__PzkiOXx3yJpwU70Nuhcd5gocbMfeI7PpIcVQY-1ZWeuzKTkn3cmY21LB1edgm6mCoIxfIdolLSvovunWazM4vF_gguHkubaTd5Bt0wZLXPB7ZY7mue0ZN-e1tdGMW5GjRNl1xjaGeT5MaSXOwQ2bRqaG0MUY5sxa7_FcSPUdNF9oLGJf-pXJlCvVmZGdBD-_4Mh-2hmw_QGuWf6WLrPZsozb3Vp9AZ0XhMA4LGoMENSHv0_FB0Ndka82dLYNTQTZevNp0qwyTVwl58GGbrgX8Dqoi1624iMPXe88JO32zZDkNvsU_qLZTfJExSCC9qzIHgaqXHptG_qI34c71iVSCd10Rhx8LeEGL5o0dBFGAygoSFb0U-YgzYD1SPd7PESczAOZpyEnriboAtRVkcfR-7Nkwp98BRiLFu_2VEl-F7R2u8BzsROhxDnypipq6--1HbKAHeKA62pQ5uX3NOh5mDvOA901GsQ=w1325-h881-no)
以前做的:
![](https://lh3.googleusercontent.com/HzFexnOu8bjWMENdTk1EqETdDDsm27LHDauAHUAx67Ud64QTB-8AKn_0c8sEDLQZrDZISrapPwiKfLLyLE-xDkZ2rUHAmdaAKEi0kgGDEQ4ebSMCawcLbxBbKwtzWkJ0s_Rt-hGFAR1Xz-zleYrcA8rHx9HqCZ2HrxZarWEdt3xnlrxhci-R2j-XFEc7arD8O7CBxbFDQI7ysunZhen3kEvidAJVmb7e1OFwcvFqsWjUetPAg2XtNZ_DYrY6ZlF5Qb9x27_3g4wkIYqbJawiSg68zdYbX-1hDOxPDeoRvjBEt1dtGAHzec-uj1lFSMzQA35yJhOemzjB0EWuqEl9_jmSl_fh7Bq5SwBM9nJ1UtVe7DjVdNm3qou3zepp2vi1S-1_O_ehUBLCypfGAb5wQUgXAC0xFrNIfKDi9ne6SCi66syxHHHP6tV0BsaeJj_uVx27d_CQihyenVBj8uGbvvaJVnI5oh4UdX3veksfUXhEX521Q9HnArTblZlBUgWMJj8d8plwuUci-cDM73yyRhSBrRJWabFwhsEoyBOBiaB5ERy1cvvomcNU6TANeNJutzQszQ=w1325-h881-no)
如果說酸辣牡蠣羹湊湊合合算是一碗湯羹, 那麽牡蠣煎餅有點貽笑大方了。
期待牡蠣煎餅很久很久,做一道煎餅嚐嚐。可是我們沒有小蚵仔,瞧這膀大腰粗的牡蠣肉,稱得上牡大媽了。
![](https://lh3.googleusercontent.com/60q--hDhe79lpRaB4oDPqOwdw7sC1MZ7YgDECL1qleY1rToRfL90nohmsYzY-Zj7F1_U3wkjqWK5BWm9RmxqVd3e5OZo49qYxhar0FOP5sJ-zC628sx9HVF0H1woZd1wlKiNYKa5t-Q6Vs3zSQyOsqKBeFXsSIPnxeF_YfZq9T_qRz8eN25iHzRqrV9r7mgHH5q7hogKNNbpRk-N_iok-0R8z9T1TdI5Mf9JpoUOQz1Wdt0HTSmCCAjs6WCCHfG5xUi2fKUPld8vNACvhLe59wHQwaLGY565CYdUiRX8nWKvSbVuWGkT8g2mzhrK18FQohofTncvh5YRVoKBKdHHfPowg2PJSpDV-q_cibWoymh3Q30WPrdiq35CsitLc-4Wb8RpO9Uc7vxP3F8vOSBHS7M30ulVAq4ye43Fdn6kC26XfkUh46YTRBKJ-2xcPgH5HfM9UUCnuD5CHXirnBkIH_n6sbm3qeyMK2bUY2tNa9TWYEo35jqa1Zqryn4E2MJUNInF_uQwxGm0U41p-co-BWInIcjCVxmY78qCOwhXRk5hjyueuYNIA-GUBd3TTrKYsRgX4g=w1325-h881-no)
看這些用料貌挺簡單:牡蠣,雞蛋,香菜(代替韭菜了),蔥花,地瓜粉。
材料:兩隻大號牡蠣切切碎,雞蛋兩個,香菜切碎,麵粉和地瓜粉各少許。
調味料:鹽,白胡椒粉。
做法 :
1。鍋裏少許油,先把牡蠣碎煎一下;
2。麵粉和地瓜粉各兩大勺,跟2大匙清水調成糊狀。適量麵糊倒入牡蠣煎中,將麵糊攤平;
3。略撒鹽、白胡椒粉,香菜,蔥花,再將雞蛋磕入就象攤煎餅果子一樣,以中火煎至兩麵酥黃即可。
3。開吃, 啥也不佐。
![](https://lh3.googleusercontent.com/Ybp6DSIaJEJn2DEVuljgSfLAMafC0FUy3FjAfGpTjqdbhz1g3yDRhsrfKiUxUpbRKrlQbWi01WPtrf0DlMUDR58x0M_KK8ZKFXqYCZ2Izk8pSwalCFUBWlcnZ4w7wCCY5Cow-uXhNcbHd6yu_eYYNpk0jEr7fm5D93w9rUWpGeV14xHCOat-D__ftU-hy3pxIpgu-_MrDaxLwNvisvEPPGeo1tfdUABmM5mYu8N7bY1WR4-N72EWsyMU9fdIu_thMZhbbt2iubtChsDpU-w35Suw3n9pe47U-XQnBdOR2YYvqoqqFM7GQ5VcyP7KjnPaUug1fOMkO_vbuGMk4-OOZsnF2S2LmFz_20vz8ARYrrhGZrA1PZOeWpRa7fOi5nIxjFqdgfpPRyTELDvEn1OzxH5FkvWx_LcZxHcTMuQbm0bmGs4IihXtHC7LsfgWBSMUyiz7e_dBiMxu3rQQqojAuaI_vUvdexG8qpTG9tojNhJGlWlFLtAq40LA1VwYdUVD-m2oqpr2KyVvEVmVGrAnxTpPzalme0blZgSYcJ7FiyxlL73XH8GWhId2OdWepw117qpqQQ=w1325-h881-no)
再上盤金槍魚(經常可以買到新鮮的 tuna steak), 稍不留神就容易烤過頭。 一定高火高火, barbecue 爐子 預熱到500 度, 時間視魚的厚度而定。
![](https://lh3.googleusercontent.com/AVmqXEFR1vixTfWgjPBP7t05VRPqK1EL1YblrbsuTqkRjdzXq8G_68pYmc7VS8EezSmUwKy6gCMwPFWOzytaQHLc7XqSBYJeIJFxx2TwAf0HPyAa3yQRze1EQz2YBz8cU6ghppUVHvggUUGJMUMi_TbL9lcfn1C1QSNVGfbfmj4lGKvaG47ybJjog6n7GetcMTbdRl8zyMEojRGO0SuF-7N5mvsg8t-toQXxcu4qURlRhKexoneLGQIMcTVH_tG4ldsrq2CtZASz71NpoXjtNsqOBoz0jfl1a3g2oIIct3E56R1FiR5gLeAOX1xSSV0i80VtD2l3NTppNmlCX5CWBKg_-yMZFfixkdcckJIyM0xceOO_6ML4Jsa7sButf2MTJK8DbQ95NJ_LnIofn3nX-sR7sjNNFbRyCONVdTBGA0NVakXZCbMS33-l_DSkwExFyjX1WRFbM75kNl-HBuFKSnj2qWribWZR6Xb0ZKuSdkUVejrN3IWniWq-Lb_lOdtEYxNsAwZ_nz2jTVEd2aAw8ngmH9orjCQrAUrk32-Unt_8hmXJ065er4md3kZDgMMO4y5ECg=w1325-h881-no)
看看裏麵, 還是不錯的, 雖然跟飯館裏的比有點距離:
![](https://lh3.googleusercontent.com/F7pZ5Scov-kixVOwPZG71flbHFhGHObFymhelqLZfMbNEuucOLTyR9-8F4iDcVJ0CUimtaSqwZ_i1ZCW7hoAvynuIO3iEBzrhxSzQOFYrP02V2M3kA8hhXEqd6YjkxJPK19uuhnezkeyxbLbVxXF7UF1gWqofjwp4N43kX0VJOJn1ec2bG-pa84jGg-3-ohdAk6d5Swe74kHa9bXJ0EyvvbNdFqiQrIl7PQBOpNpvx9QyHLKn1Zs1VSa6FNZbKlyNQNLBKO8pgtEHrXmkagMyakTYOJPaFLj-u_ytuSVqoAPffmX6t_I9rnXLjIMKBS51mHbZLRuKTUvg-HR-Gz5OS82R6wsDTTUndOtjJoLUpEnAuNtLVbC_bxhqyHAzUOZQUnCT6GQ7FA-9HIpr18Rhq2RNMwZhG6cJWHozgmAL88Y4xA98va9sP-X1BNhSSOUO9vINBmE1vf9NJJK_UPdDPNCoWE6yiXIt-mzWp6UL4a655395oTsyLTii-fT-gwLQ3bTowtJ5xO5_SsT7aufufXHgxKNMcQl6NsuMQiQIMUtaccOuYs1L1vwrdtCHc0JPLTddA=w1325-h881-no)
小魚幹當鹹菜吃,挺下飯的:韓國店買的小魚幹先用熱水泡泡, 洗淨瀝幹水分, 豆豉、辣椒、油多多, 略放一點薑絲、酒、糖、醬油,炒香。
![](https://lh3.googleusercontent.com/p85xEc1RmwRva9Py9fFF-mNB7rIFWx2PgVZ0i65O0I4kxuWuDRHXYFCc2FAkJpaSR4nLJihTLtumEsEDrLso7Jt2mvZpwVx4zIVMw5swsUYgRrVaftsRRLLSwrL8GQMS5JcSALVlmPmqagAdTR8iBJ-58TsQVsHIhO7-wlXcdVD-D_ST9I0j05tI2e3qx8G-HN8fj4v7wRUxlitV9lGLatyfQaiswI6zCeMs66dRXu3HBc8V-Wk142sOFntO6Jdj_W-V_YFRNy1HUpJLZGa5Xan7oanzjRkrAiwkDtIyhN3Vz6HeJGNPlCUitNtHxA7KuCfo70ZDeEsAxr_58zF0E43Wo3EA-8Ru50s_y7D5gSdMdxzQz74RcQX6y57ILqEIVK0P_C5EvQII_5CswtbapRWo0RI0Qqa92BFBf80mSX9MRIoNzHb49tCm9KcPz_AAiiXTpzKAOCZNY5h8WF7o0qpmOwq6YppxZaKhHCNEf8Lb9EPqR2aXO5bglKgiT2GFFFd76qReqGF04hd1RzfMhRAWiGWQveqP3_4LT5aUHFMY5uvRnXXPTaHMfWJf1oFbfcT_nA=w1325-h881-no)
最近真是跟海鮮飯幹上了, 都是那瓶白葡萄酒惹的禍 。一瓶白葡萄酒能做3-4 鍋海鮮飯。
![](https://lh3.googleusercontent.com/g3cJTKI_3fx8E70rp4T2BVDyDAasDXJmAxtyDQ61crEIa2lzsF7qxYgpqpWFNGiQAvNScwilraJYLzCOG1dYMBJLROTOcjvAy1OLzw78OxQ8mycGCnXXh6WQEy9LAoPaThYlVn93ijCaRnXHieCv9_EzVNG1nfr7WVJc8PgmNqZPJfgKQIFrMI3QDcp51NZGUR9gEHmNmw4NOQFdqeoU-g4fbJdAJrnsLSTr9huhDMfqkRUKgD4n8qM-3ZXAf4-WwgkD11tMSB3TNfY7ESxleqEl2MqjMe4-9ju8Hq0kMpqslyZRMGKjFgJ2x9ueC9ESnQDLV3fBdihVRW7zN7oV2gL7RNlbIKzEOgh4nR5252TuzVIw7pMMy3ZNjNFkR8ARH8eJLiihqjaZkQqVmFiAcVVym-NC5i_6G_pX7OIsnDOj5NdLEg6du4GUzPtXHUcyDlk8UO11XSDXNyJbQuss_WBhNMe_l1629BdYEPsh5tiD0jXMVQvdWvKw_wHLnP_EP1Zct1P-fBJ78F4ma7G1Hd32jSjB58QR_whFRvOvTFP2B1WYTJH2YdrCqhSzBqY2BGqxDw=w1325-h881-no)
這是橘子蛋糕,女兒節日期間烤的,好吃沒得說, 方子以後再議![微笑 微笑](http://blog.wenxuecity.com/include/editor/ckeditor/plugins/smiley/images/wxc/001.gif)
![](https://lh3.googleusercontent.com/sHgn8xiAmtgeMK5xTYjui8R8idbLSJqa9ttV8yRxotBRaUBxMc4O63nYu6MgudVaL5lQugsYYT10KZDEvPTWDCvyO-ye7IWaVK3kJ8CqcD7VlBCtTKiqFnRNLtCVD9kUy6KPAAv1aPt7DETHHCkaK7NAPIohQViaPOoIQb3rszDtQEPa8E5BuADJU8VlLlHAGnxUdqaNUYzpS4BzRLGCbxp7ASPf0rEfebIINUOxi8968P8Yxs6VNNAQ3gSk9rxY6W1a58QlqIObN6m61e9VM8_pfPSp-dEx9iTq_kOjGQ9758fU1_UgYfjPyBHYYhpNA5uzz0cfn4ctBdJYxm0e_CIBmJQfhsn0wlJKDccxWsGAnQ9Vq2YEf64NFaf8Als77ouRlBLXHOXwRCl1vYtZH2Y7ZUJ0wrxm0sgkALKz65-t-YH2xATd7PfL7bwHvBxkwNpGjHwKXGIaTHR9gSQMpbKKTsJ0pOLVitWC8p10LV4wDLORO9mxb8MYdDma6qQWfiaSlJlDmf52u71BtaF1szSa-oYDe7XQfCUiHQ5f4B13tNHmusJZsOH_VRkR0tss4lQphw=w622-h935-no)
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