紅燒劃水, 耗油牛肉

紅燒劃水—我們江西人吃東西口味很重. 嫁給上海人後就改變了很多, 做這魚就是一個例子.

買一鯉魚尾,挺新鮮的.把它切開, 看圖, 用酒,鹽,醃半小時, 用紙巾擦幹,撲上一點點澱粉,這樣用油煎時不會亂濺, 皮先下,煎到金黃色,翻身,再略煎,下酒,高湯,老抽, 生抽,糖,辣椒,蒜,薑,蔥,胡椒,醋,味精, 蓋蓋煮10分種,入味後,勾薄欠, 加蒜苗,香油,好了. 賣相不好,但很好吃.











耗油牛肉—我開始學會用ROLL的法子把肉做的很嫩, 就再試試, 也是把flank steak牛肉,先用刀背,把肉兩麵拍拍,逆紋路切片,用baking soda 加水,捏到水收幹,加蛋清,捏幹,加酒,醬油,捏幹,放冰箱2小時,拿出來,加澱粉,再抓一抓, 進油鍋前再拌一點油,油鍋7成熱,下牛肉,用筷子撥散,6成熟,拿出,油鍋炒香蔥薑,加兩勺耗油,糖,酒,勾欠,加牛肉,略翻炒幾下好了. LG說跟上海新雅餐廳做的不差多少啦.



自家的紅薯苗沒幾次好採啦, 等吃紅薯了, 蒜苗也不多,辣椒還很旺.









受蔥花兒和笑納的影響, 也做了一個 Chocolate chip biscotti, 還沒裝盤,就吃完啦,鄰居也拿了一些. 很成功!



2 c all purpose flour
1 tsp baking powder
¼ tsp salt
1 c sugar
4 tbs butter softened
2 eggs
½ tsp vanilla extract
1 c chocolate chips

1. Pre-heat oven to 350f, use middle rack
2. Mix flour, baking powder, salt in a bowl
3. Beat butter and sugar in stand mixer, add eggs and vanilla and mix well
4. Add 2 to 3, use low speed to blend
5. Transfer dough to a parchment paper lined baking sheet, form dough into a flat log about 1” thick, bake for 35 min.
6. transfer to cooling rack let cool for 10 min, cut with bread knife about 1” strip
7. Reduce oven to 325f, bake for 15 min.


匯報完畢! 謝謝各位觀眾!