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從春天到夏天仿佛隻在一天之間。天一熱,就吃些爽脆的涼菜,喝點敗火的湯。以下是今天的晚飯。 1.西洋菜有著特殊的鮮甜氣味,有點微苦,很是清潤。
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2.自己發明的拌三絲:西瓜皮,木耳,金針菇。
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3.還有一個LG愛吃的薯蓉餅/可樂餅。
![Image and video hosting by TinyPic](http://i50.tinypic.com/33e7i1u.jpg)
排骨湯的用料以及做法: 一包煲湯用的菌菇,裏麵有猴頭菇,茶樹菇,杏鮑菇片,木耳,還有什麽忘記了,反正一共6種;一把西洋菜(water crest, 這個西人超市也有賣);豬頸骨1.5磅-2磅。以前一直用小排骨燉湯,但燉久了容易柴。偶爾試了下豬頸骨,居然很美味。(以前認為便宜的東西,應該不會好吃)
先把煲湯菌菇料用冷水泡軟。豬骨飛水,加熱水和菌菇煮至水開,轉文火燜2小時(您要是不耐煩,一個半小時也能吃了)。加洗淨的西洋菜,繼續燉半小時,按自己喜好加鹽和味精。
![Image and video hosting by TinyPic](http://i44.tinypic.com/nesxo2.jpg) ![Image and video hosting by TinyPic](http://i43.tinypic.com/5ed05w.jpg)
![Image and video hosting by TinyPic](http://i44.tinypic.com/27xjbx5.jpg) ![Image and video hosting by TinyPic](http://i39.tinypic.com/ixqted.jpg)
西洋菜清甜微苦,肉骨頭酥軟,菌菇QQ,真好味啊!
![Image and video hosting by TinyPic](http://i41.tinypic.com/xyd13.jpg)
![Image and video hosting by TinyPic](http://i44.tinypic.com/e87rb4.jpg)
不裝文雅了,上大碗!
![Image and video hosting by TinyPic](http://i41.tinypic.com/121bb0w.jpg)
![Image and video hosting by TinyPic](http://i41.tinypic.com/2cs6su0.jpg)
涼菜做法:西瓜皮去紅瓤,瓜皮,隻留白色部分。用鹽抓一抓,醃20分鍾。洗淨,擠去水分。木耳泡軟切絲。金針菇用滾水燙45秒,立刻浸冰水。瀝去水分。(金針菇一定要擠幹一點,不然賣相會顯得邋遢)把三種絲兒混合,加鹽,糖,麻油,米醋拌勻。瓜皮和金針菇的氣味極其清新,夏天的滋味就這樣漫延在廚房~。
![Image and video hosting by TinyPic](http://i48.tinypic.com/9a1ovr.jpg)
![Image and video hosting by TinyPic](http://i47.tinypic.com/28vr2x0.jpg)
![Image and video hosting by TinyPic](http://i50.tinypic.com/t7bkef.jpg)
薯餅沒啥好說的,買了冷凍的直接煎,沒有任何技術指數,哈哈。 吃點水果吧,我愛草莓~。
![Image and video hosting by TinyPic](http://i46.tinypic.com/zuifmb.jpg)
加州真好,荔枝和櫻桃都超便宜的。
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一包櫻桃才2塊錢。。。
![Image and video hosting by TinyPic](http://i50.tinypic.com/2e64sk5.jpg)
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