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蔥薑螃蟹—
我是個很膽小的人, 不敢搞活螃蟹,平時是LG幫忙破殺,清理,有時還是他做麵拖蟹,可他一直忙不過來,我又讒著想吃了, 吃螃蟹的季節到了, 這次就豁出去了,買來兩隻活的,自己動手, 把孩子們叫來助威, 女兒幫我拍了幾張照, 兒子在邊上說我太殘忍, 說我一隻腳一隻腳砍下來太不人道了,大喊 ”Just kill it! Make it quick!” 我還是鼓足勇氣把它們清理好, 也做好了. 跟螃蟹拚搏了半天, 沒力氣再起油鍋開炸, 就做個簡單的.
大量的薑絲,蔥段, 先用油炒香薑絲和白蔥段, 下剁好塊的螃蟹,(我把腿上都砍了一刀, 容易入味, 身子先切成6塊), 炒到殼變粉紅, 沿鍋邊下料酒, 加金蘭蒸魚鼓油,少量高湯,還有一些膏黃, 蓋蓋,燒5分鍾, 撒青蔥段, 翻一下,好了.
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螃蟹是涼性的,要喝烈酒, 喝五糧液不錯. 平時我們都是喝一小杯紅酒,說是健康. 不董酒,隻是口感好就行了.
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臘肉香腸芋頭飯—
近來看到素不相識做了香腸芋頭飯, 好讒, 也做了一個, 家裏有臘肉,就一起加了進來,
材料: 臘肉(切丁), 香腸(切丁), 芋頭(切大丁), 香菇(泡過水), 蝦米(用酒泡過), 蔥, 蒜,
先炒香臘肉香腸, 加香菇炒, 加蔥蒜,炒香, 加米(我用了泰國香米), 加芋頭,鹽,醬油,拌勻,倒進電飯鍋,加水煮. 好吃, 還會做.
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蒜炒蔬菜--不知道這個菜叫什麽, 象大豆苗.
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今天心情好多了,感覺渡過了這次不幸. 謝謝大家的關懷!
祝大家周末愉快!
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