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葉脈的鐵板豆腐好讒人, 看到蛋豆腐了 (玉子豆腐), 以前沒吃過, 照葉脈的方子做了, 沒有鐵板, 用了一個鐵鍋, 我吃了一大碗飯, 明天要鍛煉了.
方子看這裏:
http://www.weishixuan.com/_private/tiebandoufu.htm
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宮保雞丁—雞腿肉切丁用酒,醬油,澱粉馬味, 油鍋炒斷生, 取出, 熱鍋放油炒香幹辣椒, 薑末, 蒜末, 下雞丁, 加調料 (酒2TB, 醬油2TB, 醋2TB, 糖1TSP, 澱粉1TSP), 放熟花生.
![Image and video hosting by TinyPic](http://i7.tinypic.com/727lg7b.jpg)
炒蔬菜- 本來以為沒有啦,又給我看到了.
![Image and video hosting by TinyPic](http://i11.tinypic.com/6xta89d.jpg)
肉骨茶—喝湯的日子來了. 買了一包肉骨茶包, 不知是不是好的, 用盈盈的方子做了.
![Image and video hosting by TinyPic](http://i17.tinypic.com/716eph3.jpg)
![Image and video hosting by TinyPic](http://i12.tinypic.com/81zs5fs.jpg)
![Image and video hosting by TinyPic](http://i14.tinypic.com/7yfol7t.jpg)
![Image and video hosting by TinyPic](http://i14.tinypic.com/8dy9wsh.jpg)
盈_盈 的肉骨茶方子:
豬蹄四塊, 雞爪6隻, 排骨5-6段, 蒜頭一隻, 百葉節大約6-7隻, 香菇6-7片, 油豆腐5-6片, 肉骨茶包一包, 金蘭老抽一茶匙。
豬蹄,雞爪,排骨,用熱水燙過,和蒜頭香菇肉骨茶包金蘭老抽一起大火煮滾,然後燉一個小時,加入百葉結,和油豆腐再燉半個小時,加鹽調味就可以了,喜歡味精的可以下一點。
老公問我這個湯是不是補腳的. 反正是補的, 我也沒弄明白是補哪兒的,你覺得哪裏感覺好一點, 就說明給補過了.
![Image and video hosting by TinyPic](http://i12.tinypic.com/8382ame.jpg)
謝師傅們!
謝私房XDJMM!
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