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蘿卜卷肉-
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材料:
蝦剁泥, 絞肉, 香菇泡水切丁, 冬菜泡水切碎, 馬蹄切碎, 蔥切碎
以上拌上勁, 放澱粉, 雞蛋白, 鹽, 胡椒粉, 糖, 香油, 雞精,
大蘿卜刨成大片, 用鹽水泡軟後,包入餡, 大火蒸 8分種, 把汁到在鍋裏, 勾玻璃欠, 到在蘿卜卷上.
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蒸魚片—
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嫩豆腐開水燙過放盤裏, 灑上雞粉和鹽,
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貓魚片用老幹媽醬, 蒜泥, 胡椒, 糖, 鹽, 淹半小時,
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再拌上太白粉, 蛋清, 蓋在豆腐上, 大火蒸10分鍾.
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炒青菜-
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蘿卜蛤蜊湯- 剩的蘿卜做了一個湯.
白蘿卜去皮切片(刨絲也好), 蛤蜊洗淨瀝水.
湯鍋燒滾高湯, 放蘿卜煮成透明, 放蛤蜊大火燒開, 蛤蜊一開口就關火, 灑下薑絲, 胡椒, 香菜,蔥花, 因為高湯和蛤蜊都有鹹味,不要加鹽.
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拌了個麻辣牛筋和蘿卜絲, 用同樣的拌醬, 剩的蘿卜片切成絲了. 一點都不浪費. 這個麻辣醬我下次好好寫一下,很好吃的, 東西太多, 綜和了四川和江西的口味, 我一做就做一大瓶放冰箱.
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毛毛媽的蘋果葡萄幹戚風蛋糕---好吃極了, LG不吃甜的也吃了一大塊.
做法我就不用說了, 大家知道去她的博客拿.
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縮了一點,但口感很細, 可能我的蘋果切大了.
謝謝毛毛媽, 謝謝大家!
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