Scallionpancake
2cupsallpurposeflour
1/4tspsalt
1cuphot/boilwater
1cupflour’sdoughperpancake:
1/2tspsalt,1Tbspoil,1~2Tbspchoppedscallions,3~4Tbspcheese
Mediumheat,coveredwithlid,2mineachside
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鳳梨酥
OnelargePineapple,diced,foodprocessoron“salsa”,11/2cupsugar,Mediumheat,20~30min,thenstirfry5minuntilgoldenbrowns.
1/2cup+5Tbspunsaltedbutter,1/4salt,3Tbspcreamcheese,3Tbspwholemilk,2eggyolks,beatuntilfoamy.
21/4cupcakeflour(lowgluten),3/4cupcornstarch,1/4cupsugar.
360F16min
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雪裏蕻(1lb多),蠔油、醬油、魚露各一大匙(如果有甜麵醬更好)。菜洗淨涼幹切碎,3大匙油加上調料,快速翻炒2分鍾。承到容器中密封放冰箱過夜。一定不能炒得過熟。過熟就沒有芥末味兒了。[
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2cupsallpurposeflour(中筋麵粉2杯)
1Tbspsugar(糖1大匙)
1/4tspbakingpowder(發粉1/4小匙)
1/8tspbakingsoda(小蘇打1/8小匙)
Mixaboveingredientsinto2cupsofboilingwater(將以上材料充分混合。倒入2杯開水中燙熟。)
add4Tbspbutter=1/2stick(加黃油4大匙=半條)
2eggsslowlyaddedonebyone(逐個加入2個蛋)
boilinmediumheatedoiluntilyellowandpuffy:about3-5mins(中火炸至金黃蓬鬆3-5...[
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1mediumbutternutsquash,
1smallwhiteonion,
1/4stalkcelery,
2mediumpotatoes,
1mediumcarrot,
2Tbspbutter,
Diced,cookwithmeltedbutterforseveralminutes.
Add3cubeschickenblocks,3cupsmilk,boiluntilvegetablesaresoft.
Transferthesouptoablender,andblenduntilsmooth。
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若是冷凍的火雞,原裝放在cooler裏化2~3天
鹽+花椒粉,醃1~2天
把火雞放在有蓋子的烤盆裏
325F,bake,(12lb,2.5小時;22lb,3.5小時)(在熱烤箱中放30~45分鍾)
400F,bake,或broil,(10分鍾)
烤火雞時可順便考個butternutsquash做南瓜湯
做些春餅皮+蔥絲+海鮮醬-卷火雞(北京烤鴨的吃法)
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4Cupallpurposeflour,1/2tspsalt,13/4Cupboiledwater-和成麵團,醒1小時
麵劑子刷油,每兩個對疊,擀成薄餅
鐵鍋,小火,無油,加蓋,第一麵1分半,第二麵1分(開始起泡即可)
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發麵團:
5cups麵
2cups水
1/2tsp鹽
2Tbsp糖
2Tbspyeast
溫水+糖+yeast,發5~10分鍾。和麵,醒1.5~2小時。
餡:
1lb肉餡
1/2lb蝦粉
1/4cup生抽
2Tbsp老抽
2Tbsp白酒或1/3cup米酒
1Tbsp薑沫兒
2根小蔥
1/3cup油
1large蛋
2Tbsp糯米粉
1/2塊硬豆腐或蔬菜
依次加入,一個方向攪拌。
煎:
包好醒30分鍾以上。不沾鍋燒熱,1Tbsp油,放滿包子,煎半分鍾。加1c...[
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Whippingcream3/8cup,milk1/2cup,sugar1/4cup,eggyolks6,攪拌約1分鍾至起小泡。
撒入澱粉1Tbsp攪勻。puffpastry2sheet。make12蛋塔。
Baking:375F,22minutes
這次的酥皮是自己做的。用毛毛媽的方子。http://maomaomom.com/zh/puff-pastry-cake-with-mug-bean-filling-%E7%BB%BF%E8%B1%86%E9%85%A5/?from=groupmessage&isappinstalled=0
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紅豆泡上半天。Instantpot用Beab/Chili遮擋,水稍莫過紅痘,90分鍾。煮好後,放到至foodprocessor,用Salsa這擋打碎。轉至平底鍋,加油翻炒均勻。再加糖翻炒。省力氣。
紅豆12oz,糖1/2~1cup,油1/2cup
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