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看到菜根姐姐帖了那麽多肉肉, 我也來湊熱鬧。不過,我這是偷懶的做法,鹵了一塊2磅多的豬肉,今兒切一盤,明兒切一盤…… 打發了好幾頓晚餐。
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說起起鹵鍋,很多人家有老湯的。我懶得留。每次都是用新鹵包,加酒鹽醬油八角桂皮薑蔥冰糖,開始鹵。根據材料決定鹵多長時間。豬肉一小時,牛肉兩小時,雞爪40分鍾,豬肝30分鍾。關火後,不要急著拿出來,泡在鹵汁裏,放冰箱。保存三四天沒問題。
是不是再配蘸料就根據個人喜好吧。我家口味偏清淡,通常澆一點生抽麻油和糖就好。如果加蒜泥紅油辣醬之類的,口重嗜辣的朋友可能更喜歡。
Strawberry shortcakes
昨晚,女兒傳話:“媽媽,老師說明天早餐要吃好,因為我們有star test,很重要!”
不能再偷懶了。
今天做了這個Strawberry shortcakes 給她當早餐。步序不繁瑣,偶爾為之可以接受。
女兒吃了一口,馬上發表感慨:“It is soooooooo good!”
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看了下麵的方子你就曉得這個cake有多rich! 當早餐還好,千萬別把這樣高熱量的東東做晚餐的飯後甜點!
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這是沒加草莓和鮮奶油的,也很好吃。口感有些像scones.
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方子來自WILLIAMS-SONOMA
Fresh warm shortcakes, split and filled with whipped cream and sugared strawberries, are an old fashioned American tradition.
For the dough
2 cups cake flour
1/4 cup granulated sugar
1TB baking soda
1/2 tb salt
1 large egg
½ cup cold unsalted butter, cut into 1/2-inche pieces
1/3 cup heavy cream
For the fillinging
3 TB granulated sugar
4 cups strawberries, hulled and sliced
1 cup whipped cream
In a bowl, stir together the flour, baking soda, salt, and sugar. Using 2 knives cut in the butter until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup cream until blended. Pour the egg mixture over the dry ingredients and mix with a rubber spatula just until moistened.
Turn the dough out onto a lightly floured work surface and knead gently until the dough clings together. Pat out into 8 rounds. Place them 1 inch apart on the prepared pan.
Brush the cakes with cream and sprinkle evenly with the sugar.
Bake at 425F until golden brown, 13-17 min. Transfer to rack to cool slightly. Serve warm.
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