![](//blog.wenxuecity.com/images/pixel_trans.gif) |
芋兒蝦茸餅
煮熟的芋艿,剝皮,和蝦仁一起打成茸,加鹽胡椒粉和雞精調味,再拌入蔥碎,雙手打濕,把蝦茸做成小餅,熱油煎熟。
![](http://groups.msn.com/_Secure/0UQAAADEYItyi7v2Cyu7XE6nTJxMz7ybO21dkPvsv7YWhLO3U9SI*0LI5PyOTUxDupVJpXlJjuBZv6AhMP47edXeOZBLa*emtIO1GduI3veYUI9cq4Uzs57OqsnnDiz17/taro%20cakes%2001.jpg?dc=4675564157601164427)
慈姑燒雞塊
![](http://groups.msn.com/_Secure/0TAALA8UW6Gk!Nm3K3UamQStiDqYkQ5m0F*6vYdlON6AitwSIjOr7WvnnRPSzdSNEz6c5yjwp0jbB9FMODQxqVQOsD7tJLxfcUzreW6raX7e73pi9jpC3Zw/chicken%2004.jpg?dc=4675564011491621650)
就是紅燒雞塊的做法,不贅述。
蔥油蘿卜幹
![](http://groups.msn.com/_Secure/0RgDhAgcU27OegKxbMNgoXFjiH!XrtLLnAQ4e8BFhWkrhpBOSM3p!LlzwvmTpDSquGY6O7kC97yIhnDZ3bncIv1lCZlXGv9fUOU8dLG4WlK8/green%20052.jpg?dc=4675564465590014593)
鹽 火局 雞(電飯鍋版)
![](http://groups.msn.com/_Secure/0SADOHskUsOk!Nm3K3UamQSs2lC6kwBOI*05zW4jGBQD5ozz5iyx641s!TqcM3fNGp1vN0X07VYhdhe1b4hULBzdmSEdoz5i0aqT5GB9QYY0AAAAAAAAAAA/chicken%20050.jpg?dc=4675564465584224341)
雞腿去骨,用鹽 火局 雞粉裏外抹一遍,放冰箱,過夜。 電飯鍋鋪一層鹽,把雞塊用雙層咖啡濾紙包起來,平平地放在鹽上, 再用鹽蓋起來。開關置“COOK” 檔,跳閘後保溫5分鍾,再置“COOK” 檔,跳閘後再保溫5分鍾……如此反複至雞熟(共45分鍾)。斬塊,裝盤。
我沒買大粒海鹽,就是一般的精鹽,這樣偷懶做出來,竟也有幾分像呢。
蔥薑炒蟹
肉蟹刷洗幹淨,斬塊,把有蟹肉露出的一麵沾上幹麵粉,油鍋燒熱,沾上麵粉的一麵朝下,煎一會兒(油炸更好,但我怕起大油鍋,所以采用煎的辦法)。把蟹推到一遍,用餘油爆香蔥薑,然後翻炒,再噴料酒,加醬油蠔油鹽糖和水,悶3分鍾,起鍋。
![](http://groups.msn.com/_Secure/0RAA5A1wTk4SU7a67h8UILOUS3bzO7J51dqdIepxqwsokaQZGnol*JzpwKoazl1Dr0YxKvHzRXoqFOi2M45XxDm4qwt*6mvX62pM1f5F2!Vo/crab%2001.jpg?dc=4675563100825087994)
鹵牛肉
牛肉(最好是牛腱)切成大塊,泡冷水,勤換水,至肉成粉色。一鍋清水,放入牛肉,大火煮開。關火。把牛肉用清水衝洗幹淨。開始鹵,鍋裏除了宮廷鹵包以外還有酒薑蔥南薑草果八角桂皮花椒茴香醬油和糖(如果你要把鹵汁留下以後重複使用就不要放糖),中小火一個半小時後加鹽,再燒半小時。關火。牛肉浸在鹵汁裏過夜,然後撈出,放冰箱,隨吃隨切。
![](http://groups.msn.com/_Secure/0SQDhAoMVOQziDhXKxPlXnMnQTLr0d7ANpfGYG3rmgNiOUdk5ShDtc14CgZGWbf41krL*YT8A02C2nPybKdkt6R7PfUu5HT6W*GPIr0eMuQMc48SF7rvtvg/beef%2001.jpg?dc=4675563197486581621)
剩下的鹵汁鹵雞蛋。
![](http://groups.msn.com/_Secure/0SQAAAFQVtf8zmF5ns0wAk41NaTEEETCYDi!rSgzJethF1qPy4XFDCA7oQ*kRF9rVO4YmrBExE3qN4HG9eWR21BYyETOHBU!A!ELtHVOET20rvQkoye5y3A/egg%20010.jpg?dc=4675563197487504244)
熏雞
半片雞抹熱椒鹽放冰箱,過夜。清水把鹽和花椒衝洗掉。鍋裏放八角蔥薑桂皮醬油和水,燒開。把雞放進去,煮至雞熟(20分鍾左右)。撈出,放置室溫,稍涼。
把上次沒舍得扔掉的舊鍋找出來,鋪張錫紙,然後放入1/4 cup 麵粉,1/4 cup 紅糖,1/4 cup紅茶,拌勻,放鐵絲架,再把雞放上去,蓋上鍋蓋,小火開始熏,大概20分鍾,至雞皮紅亮。
放涼,斬塊,裝盤。我沒有斬雞的大刀,隨便切切,破相了。
![](http://groups.msn.com/_Secure/0UAD2Ap4Xa8HA!AyIyBOgv9yDUnPG*FaYkYnGWz3*S6HtNmdWPg*0qy191namYiSMl1SbiAFj1eoRc29KBjSMA98nnttdD0cY8uDmuRwKEDdW6ekcITwZxXSC3hwAcN4c/smoked%20chicken%2001.jpg?dc=4675562356538804518)
![](http://groups.msn.com/_Secure/0UAAAAKAX38HA!AyIyBOgv9yDUnPG*FaYH1uKAoaurcmyDvpUo9AcQjnoNPXaOCGOcobe0MwT6uWQhpNoPwwQ5P81phOnNQqwqyyTXgg88BzTsFq6cYEPRPheoRAGAAAA/smoked%20chicken%2003.jpg?dc=4675562356549016996)
雞湯
![](http://groups.msn.com/_Secure/0TgDhAuIWcIc!Nm3K3UamQezGv0fW5!o1WjHkq5ofUMfip8q3kjpKEq64Th489uwuyPAZzndrhINW35Jaf29w0Io4VCZsRUrQZ42Mfd8Zn7E80vSgtuDT0g/chicken%20soup%2001.jpg?dc=4675562007565971801)
雞湯撈飯
![](http://groups.msn.com/_Secure/0TgAAAOMWqoc!Nm3K3UamQezGv0fW5!o1uXQjMjTghiIQmCiQvtEidnlXzZjaP0eSU1cJfTTL!H73dHKUHS6k9RBQT9LLBVq*hKIIRVAZZiWEc3O9TUuGfw/chicken%20soup%2002.jpg?dc=4675562007569375960)
黃瓜炒蛋(加了smoked salmon)
![](http://groups.msn.com/_Secure/0SADdAggVSe4zmF5ns0wAkwW98DYRoeMPDQHuMWi7HtlePQqZ31VP1UM8ONIFPeDOe!1OEkjon!QYihVxBS5XXWw6b*6QawcG60WlpXGS28BbAAAAynJZAg/egg%2001.jpg?dc=4675560172189527435)
冬筍酸菜肉絲
![](http://groups.msn.com/_Secure/0SgAAANgUfgWegKxbMNgoXL6ac6Qw0HNynTQDYmLhe5Dgng8erczjBQDm4zUzhHJOBZ7OmAKjOAt*Tln6WSWq6PRmz8dp*qlunZmb*AkerFJRu*iCf0i6fw/green%20028.jpg?dc=4675560074453501391)
回鍋肉
![](http://groups.msn.com/_Secure/0RQDvAqUT!pphn7GM2TLn4T!BenU*PhxpddZ4NAwyKsSUN3WNWC6OBPF71lK50*daCA9gJAZFIuH8weAWfD3hgBUPCYyQIf3*RlKwNX5t!fM/pork%20023.jpg?dc=4675560074470224721)
白灼芥蘭
芥蘭有些微苦,水灼可以去苦味。我是接著回鍋肉的鍋底加了糖蠔油魚露濕澱粉,燒開後澆在芥蘭上。
![](http://groups.msn.com/_Secure/0RgD7AvsTeLKegKxbMNgoXP8a1ZZtJ15OzTafo1NuL4u9HRljJ*EUdB4KrdEV5aUzf!RsLFkE5K75cBKDWUDMdYmw02rD9*zHcQwpvTsMT8M/green%20015.jpg?dc=4675560074112076943)
煙熏三文魚米飯
就是燒飯的時候,指示燈跳到保溫檔後,把smoked salmon 放到米飯上,燜一會兒,盛飯前拌勻就行了。
![](http://groups.msn.com/_Secure/0SQBtF3sV0gtpDv!96w6hmf3vNi8FuPYw1Gr4StpAlz6g1m5zn2khKtAt1j7OWW28U7FFgClM1abLBHrfqbeqygt4RJTWMBQ16cl!BwJqaLIYgy1x5j6aEg/rice%2001.jpg?dc=4675558932594296213)
Deviled eggs with smoked salmon
煮熟雞蛋一切二,蛋黃挖出來,加鹽和sour cream( French onion flavor),再把smoked salmon 切碎,加到蛋黃裏,拌勻,重新放到蛋白上,綠色的蔥碎點綴。
![](http://groups.msn.com/_Secure/0RAAiA2QTsIdCz3ef5c8wrzjq847dHPBCa!SNl9GXkBVys6GzMORL4eHER*zdjVFT82BqTodsAKEVbL!IfmMXqswXJ2T8lIEZH5w0wm!Yft0/eggs%2002.jpg?dc=4675558698195528639)
苕餅
![](http://groups.msn.com/_Secure/0TgAAAO4WHY7SqELnUD2klTGzItF77S2wyRWN9qtz!215L*Lb9Fuy1ehmtr5tetPNlRsH21dj7MXyPcPlI5Vc7vwNRLON4KYfg0Bvjcm8fi4dVc6jyyGrkA/sweet%20potato%2001.jpg?dc=4675561307422605006)
Cheese Muffin
![](http://groups.msn.com/_Secure/0RwDVAnYUdNInoUfETof07LBPo4ZDq4h!*0ReHSOb4Gs05vI6WfMrXH2OhDVEE235NXs55wyTtDR9dyFmrF71XreOhbVFZNhT7*Sz6SeVsAQ/muffin%20011.jpg?dc=4675564297272625993)
方子是愛廚的。有興趣的可以去看看。http://www.euphocafe.com/recipe.asp?rid=327
說是muffin, 但鬆軟細膩的質感更像蛋糕。
|
![](//blog.wenxuecity.com/images/pixel_trans.gif) |
|