今天跟鴨幹上了,真鴨假鴨,反正都叫“鴨”。
洗、疊、煎、煮做素鴨
這個南方菜, 好象也叫上海素鴨,江浙一帶很普通的家常菜,非常簡單,大概就如標題所總結的,洗、疊、煎、煮四個步驟就可以大功告成了。也許我的方子並不正宗,但是每次都深受朋友的歡迎,經常被人盤問做法。今日寫下來,給大家一點啟發, 看我是如何偷工減料、省心省力整出來無 “辜”(骨)鴨 的。
1。鹹甜鮮香
![](https://lh3.googleusercontent.com/QpxmDLqQc3nDO5iXmbl1_oKTTD0G0HjTTTEzp84M_-ckKLH9sL_7ctXq3Li2mO3Pz8LupZVaEXQQKOLwNdc_2oDAusRzrL9bwNVKeY3IIOPIJm1zgI78gZlP911178qJ2PPPhvNEuFGxjaYP_r_EIRJ88tDgti20wKtHF88qgMbWkD45nKNNxdnqr6zeGP4qizYOYQ0OM5Rf4cYt1VaAWfPACjzD-4-NbxkFVzpNU7uLQYXyaj2CbqX3Y8wSAnX4ZF-8oRka6mwbzu2_F0cAlgQb5E_dS6v0z3DVagy4u_AbJBVN0dmforlvid-HBRZhK9ePJTvH8TWjLH8B8eZcbvdhOVYhB5LTKtwJFqY5bnA7OtBLnNmYIg800w9_TQaTQLPud1UBB6mxpfC0d9wwd-2RBYZytuJ2PxEw7V_Ie9eXFvXKrvv8N6R-yL-q1ONbx7_s2jkjgg6kGBkiYaOnU_Q9jR9h283km33PlvBDsscZx1yHj4RYoJKPUBMIdJ9fpupJpWiExHIxFdnB834xGLlzgy2ljP1Oke4BJrxutpTEKJICFlkhfmjt-_2ff6g2Ag1agCdc7zKWSkT1xojukQsNO5yBUXiKDlgLbYaEnVg=w1071-h712-no)
吃素的朋友裏麵也可以包點素菜(香菇木耳胡蘿卜什麽的),吃葷的可以包肉餡。我最喜歡的卻是什麽都不包,豆腐皮一層層卷成卷,做成濃油赤醬口味的,冷吃熱吃皆宜,非常方便。
主料:新鮮豆腐皮一包(華人超市都有賣的,都是加國的產品,我用過好幾個不同的牌子),裏麵六、七張的樣子(沒有新鮮的也可以用幹的,好像是國產貨-浙江糧油進出口公司出品,以前用過,口感不太一樣,烹飪時間要長些,有嚼頭,也不錯)
2。這是我用過的產品之一
![](https://lh3.googleusercontent.com/mvnpR_dPEnDX211sBlWpesw-32xwm8kaQanhFaJ-7JhCMj_M6RccJBiAoJla5JK8vCkDJtf9IF9g9Kjo8nAS5tiFL0zlngnbxjbTlRLCeu1eEFnbYOaarlYUuLXuBsU__LMUx6cTxurVcqeE5rEscp46mhhYVF7sQ5njWglWYQFhQNtlnVjESoa_52mBlVfqbyMDEZQzawDachN9FzCOVb2DdRFRWiD2uVl8J-scIYY5iJ6AJ4CLR-N5zzNGUl887ERJxdOB3t8Dc4Wu4YcmE7QL1k_qPVOq2pe4PmkO_9c1iBgWrN3A0AihXSTJTp8JWCViapw14dqaKqDMoqbHmEQzDen9ojJEEczTZ82QPcf91hPDY_xcrztnPVJlqEQSGAyb4v685VJAPqxEODxTZ9jpRDo35mv1MlRWMhKAgwF9A3QbzWs9J7JFj_XomA76vJW9-t_3aGkhYEUt-s9IocOZ3UjMD-_w2psa5Rlv0bMieo1u5jloJ2j82FndeDdch_yw7MrEzxXr2uuBTsffcsiv41ldyB4Iy6cdWnqIp9EK9oviNpl6m7imzWU44zCUypsPbVCa4k2eGE1IRYCTwfjF6JOUuKAT2zUYKxbQnWA=w1071-h712-no)
3。卷好後的模樣
![](https://lh3.googleusercontent.com/4_odwKrJxBVqWL7Pa0-u6WGM5v6Sdt9ZKIAqBtVBV2QTB5zAI87V9y2Y-MpTi1wOLM_lsMyejqrF1aOgLCVBG6xBlzItEQsBNNqD6SM0DE9SlsUiHXrdGNBTY0mfBIXhK_KpG8dCrVMX2H_x3URTuFHrZ5gpOgo0Ohg4gdTsgf_2fJTeLIWvov8waKSYvdvReUGI85-Qsow_QX-Yh6Euy3Tfmb78tkyrPgPIW6T8A4-Q8pXqGFohNMM5YSOArHwn0GQUhdYqrLR_Mf6staAEDSH6esBKwW8LYa6SJiv9n05Ft35fhCR6Bypawom_UWZ3beqkn-PgIgokAC35T05r2Cc8xApVEMPuN1DjLAh8_aysZa_6_KQAGz-5EghjxyzA4BUTbvYEmkefDlPV4kOAdNsugQViWjpzFmg8S1kv8u7S86HMoowtQytwQ5nNebiZviqAU0s2Oyd0YrgZLWbRzKYuLS6Ro_MULtuM2jU0byukKq6HHsSTG1WHk_8lDljWeYh86ZOTMVQ1KM8N_b3QuDT-NnIKXFtQj0moAbgd_FkdykwCOxG31JjGuGk-4gGBai5yduztkWj_pDzIaumdv_iNLy_h4BBCl0l5_ByyMbk=w1071-h712-no)
4。兩麵煎黃
![](https://lh3.googleusercontent.com/Me4z-DDUt7JE1kcRvZF3PowHTayeKchq2QNi7DC4jmb7MTwS8khTD-Od3kJYDS6RZpsFBzc70TM9CWLRlc4eINz0uKsme09Vy1QXtyKAcCBPaW_JMBxCuzmHNzSNvidO5-t61gai8S5VDcM8OKTNBWlgrxOyX9wOO3JUKpbqH7nxWm5oOjtIV3fOkbgKXpfcB5mlCDklOqvkwqouJKOXaaqOP0a-bnWmwxKHg5bpb7ZqdNxoBEFSmU1teU3ITwohJPQ3LpR_9q-ijaQ06SOCnuNtEmTGVQJ91q7c7WoB2v2Lbft5YrbAVIM7mlvJtyZv3VFSd7EIU_5IlcCnl2nn5rgN2yO-xxBjy_GlmZK2O_uGW_qTlyILx61SmgF_EZpscCWAwmAypNV9i3Y9oEtQDsvHWQsA4CrFRDzC1gu2XQ-09lnuasTR1qF4m5ah9Ty3ljQY49tpeYiiOfSm8_2_2DHnle1gD3jAG3uYt-BIYk3lnbQ4DSGJFu81m5r-UDnTpjeHwe0wDb6gZUNWROshYAggNItYMCNkPVx_pQVbSrrNozjtjJYJpQtqErhMK6SpOn3VRnZqTohWINCjbvk4OcBcdhxa4qH3pF4TrjNr5dc=w1071-h712-no)
5。 通常我會移到一口大鍋裏小火燜煮半小時
![](https://lh3.googleusercontent.com/qByZFD0MQYJkxtLz-iU9mn2zqu-QoGVyGz1-7E8U7OK0YieI6veaUMaTF2BpzcnliXDJXPQcz-uAp5JckzmvPL8s8mM0eoOds_UOEhXtF7Q82UoKokYbhMQEVDL_PeuT3UKacEI2PJ-WTlstQw5Dhg7Vol0iOudaGqypBqtuQIPxgPUIvWuuCey2mVJ-Q7FygByb8Ba2ZRYqGME0svM4hGDj9Lj6GPe0DDpqylynQQAZVJJVxdUGdiuX154aFeKnMX07xGAHT0Cl0hY0k8RwqsbiqPBJNUKdWOpfeCE_iTDXPDk_4SMtKWoIoth2POKiDyeC6Do5H7eIAGJM3Dcc_NGGuYBEpALxl6KsG9K0h3mH8em89_RRmEgJklZv19pPOZCkItxJ9wm7Z9FBzjFu13qKyWY47YG_N53nMz5WyTBnPgj-XFm1H7Ud95eG4zrpJ27VTjpv91Y3y8NzFxYRTUO2megsqI6kcsjW0DOGID4tJdX0-Msxxe3feQ3IQ_-6lxBePrKEiagUvDPDFjX7_eF16uLIbjkf-U5n6BMftkmnZrJvw_KnWagOU6sadEhTjLIq1RcKcnxUcE9uVIjQMs-bJb1LitkyV_97z8JuR4k=w1071-h712-no)
配料:淡醬油(我用 Kikkoman的)、老抽少許、糖、冰糖、油、八角一粒、香油(麻油)
做法:
1。先取一大張豆腐皮在打開的水龍頭下快速拖一下,讓它有點濕度便於折疊;
2。然後鋪在一塊大案板上,抹上醬油、糖調成的湯汁(有時偷懶:直接撒上薄薄的一層醬油和糖);
3。把豆腐皮對折,再對折後,疊成一個小卷(見圖), 形狀疊法自己來,歡迎創意。不過要包緊,太鬆散了不行;
4。把所有的豆腐皮做成卷後,依次排放在一個大平底鍋中,用油小火煎成兩麵金黃,如果不是不沾鍋要多放些油;
5。放一粒八角,加水剛好淹沒腐皮卷,大火燒開後轉小火燜煮20分鍾至半小時,收汁關火(可以稍許帶點湯汁)。如果覺得顏色不夠可以略加一點老抽和冰糖,起鍋時淋少許麻油。
6。放涼,吃時用剪刀剪成小塊。
小貼士:
開始卷卷時如果懶,醬油和糖抹得不夠,熬煮時多再加冰糖和醬油,這樣效果也不錯;
小火煮腐皮卷時每條最好緊密挨著(就像黨中央緊密團結在。。。 ),不要勤翻動,否則水淹沒時會散了架,初學者可以用牙簽將卷固定一下,燒好後再把牙簽取走。
簡單好吃,特別適合懶人煮婦!
6。無骨“鴨”哈
![](https://lh3.googleusercontent.com/QFlPiOexlzkVpb248_R6XYy62q_wzBoX-qlidf3KsMIDUNefPxYiJPFLh6Lb2tpyXxF_cVKw5KU0OuBNz25pN1eFQAGhw4pMZqierk5hnCRkcYSY6F4FFU8FbFERnHn7aNyYp_DxydMKuf9or_CUk8k3WL594yUk1XExhj2NgLH4S-alYHyBC9gSVLRph9czRci-g-51JPnKjHqe6UAtWXdt5UqkEVFPHr4X1DAP_MXPan_SFueqle8FRdR-k10BDlrXMXnUOGV-tBuiPDMZkLtGLWrjYoxlHwHOpFYRYscpMhr372UkgzZkDcF9srab-6NcjXfa8Q67lObhF6NUhLe7-EWCR1Q6d0FzZZuKSNpdQ5Y6L8Udec97L6w2ZNJSV_KKMqIX7sbJLyA0-sitPwS4QYUYqgzH1tYiwYgu_bp5_25G1IdTGi-J6NCK2CERV-heoMpTqRorA--wMB1yvuVJ_a9y09y6Edj0fXYD_t5jbn5sP1xmSotu4p-gN4zQVu9bHcAtggAMYMypADSwjjbqnWX1wtDQ8fCzYTPolrLwMUvVrkbYXUlo-pPAoiW86p6UutgmbLcNcMAHzk0JBuliU6vHd09_XbpLvDmvG_E=w1071-h712-no)
7。美味素食
![](https://lh3.googleusercontent.com/zbmv0Wl955Nf3AApUlMWxNCN9sNdMdGeVbJMCY6h7_eImnbjX0BTv943d-MVTGX7ViMUNjgVZNQ9f5jA38-yw_d8FzkjiomzZv7cnPLUQy0eiw6zjB1Cn-6FJcMJd62OiZp1apHkAsG8hqsBrm70xN2Ix6_Afd2XJ_DWT_0oWPAvtr8Z_3TZO_1LU4uTru8SUSLw-2NFi8EwSMMSq-je5w_TzdOR-bg9f7G_QTmYdy08ymgmEV6lnEF7vPFxcugi9NikU9MQgPpxABm9-BJYqJxMXnvKWx1ZV3DKO6dogfWU-xGBRe4hjqXQpj8UZunJvOr4h1qmimHDW-HYVtnpw3giigY1fN4aus753T5pvYRV_H6M-cJW3oAQSivBZrTzFmoS2PKvmOqFm0Q4BPpHf72n9Z1CImzAMcUJBVEGmQOaNJGIzzOjRDMCZahtVayIHSv0DcdniuPMEwvJxR4aY2B-pJA1xmhd3Z4YCKAhKU_Y3jhjjmglzloLIPawUGAoYFC0f-f3peYWnG5HRmKSuL3FZx8dbq_F9xnoS9h-qlb4z7SG85hlySmDvLYXsIcaBlP9GgUyBuMXSOzCYGhBiqfPR17EYRQU-yaKFyMn9KY=w1071-h712-no)
8。左擺右擺一盤菜
![](https://lh3.googleusercontent.com/DpOauiZOWBwb5-sUypOLXrFyH2r859CWC4QfVj_VPgaB56FJWMBO6hmkuMeX3NWJjoQ29ZCotqZ55RJ4QrSO_dSRfxZ9438Kg0wTXIF9o-D1wHjsSDVkSH_J8nvA1T88WQGXHu75QrwFlVGfoowTE9P14JaKC353fpGOF_h-p8r_0_ZsikP8eCVw5DYG6845CcTtNHg_iLl-xxc4qAvdlgRj9WWcZF2og_xTew5KMowUu0OSb_etqgXE9WFrG_NHLrfc4468PBijinp90r7nkxtzTPQqvalz16CTTM5UEaRSm4pXlpE9Je0fhjPFUHAEFDfBuQgJNLCiAEajoAfkJSlZ-Bf7w2u_vGLMcIdBLtVxb2HdOJXn3cD-7LBRTjJtHvgL9d-70POIsQEEw7RrOgJsXcRqwkaf-EqtvxP55gz5nBGdradk59Sga9ErNisp2dj9QoujLIPcd7VIz2DdL5Irzv30piiFNZ8Lbkf-g758dwQ_pZdzd2pUWmef2Iecd0CREZMiGKA5drA_R5cz_C0SUa3MX8JztpwQSxozb-mF7r4RcIys3p9s49ewS4XI_8DvPsyIYRkj1eP3-eE6_wP7EsUGeKqqmDXaJV4JYtc=w1071-h712-no)
紅鹵鴨
最近連續鹵了4、5隻鴨子了,大部分都是給人家吃的,每次都光光,感覺特好。其實做法也特別簡單。
9。燒熟的鴨子不會飛了
![](https://lh3.googleusercontent.com/1VbgnkhtK6RA3wAo6ND3wpJWo1opBHeQVsEVPK7nSE0d4FbUz6RDaiRUFwEjp-t6qb-hQkEx17HGuH-4ZbCkuVIGHhenfU5PInNknAYFas7dNXx3S9CruyiZRNQVdic0Jm3qHEucGt8ap1WOtVA9hS6bEjguUzFNvF5HrVwjVbSwGAfWuOuDWCSFPhkbzBmbu6UWZt_NBNtcHa23ah6puTtuxgUH5JhMFiop44mamJmxtXNqpR6IkadgXlElKAjqQhTIVAKiCkXfsU2kPtitGVEnJy4wy5pAD8djO5FUXSikNrx6u1KmPfm69E9BDvRIQS6m6gwccJC0BJ6kWcVYHhFhUpvlajeKQ1hdAEdaRXKdUTq45v_zAUqCuOguLC6JocMpSmd91HMWgwywXFfoyTaU7SpgyOjsqIuZcs1NBmgdKh-xfp53CCJVo1P01PfT3Ft682gYxrMWKv9kVOLVd0AO-Gert2c2yyWX5yWNXP_VcgBwI-pTj-npVfznJUHywcDCUQz8Y4TUB1rBtpJe16Arx2itnIFN8GLgI9C309ZVhDh2_apICGsjdw4uDwmUca15AkA9EOZqD5LpE0CIRq2M_IdTN-9TWkKud5eCzas=w1071-h712-no)
10。這是某日擺盤的半隻鴨,本地的嫩鴨
![](https://lh3.googleusercontent.com/LPoPNpx0UC2mNxx6OAuvH0uBNW8_6gAMeLLpQ6YjebO4uACkLFKOH4xX5ipEuDY_UHVMhIqD3qHxDLYdtnRyWM44OyGGfMFbv1JxwkkUDw7b7PfyyutmazRcvqjn0Dv-0X81IsuQb65JiIUeYrxd5c-rUyiz8fmuDrCeHXL2QzQKptYASAfqJhmajjGlFt0e3lBV90T7fQueIpfKjLWjOeulNVMmdi5ha-EwDnP4cxupaohdmDjbFHvH7MnR1WQI392cP-SeR1QpS4m6XHAehzG2_LH9nwa1rGjxeofHktHdHGXr9vaysqKnGkO2Qavro8cAzxcE7TJqBI3j82ge8oTzkHK7NJD8h4bQOeLIs_P-4NkwuOy4LcK9pZWIKrP5qg0bYmqU6a5v8Xiv7eMvdXQG1zyB2y5EQ0dCa_S5EoOZlbm3j4irBlnlw9S6A1Bx6h3dUtDGNdCSswjA8-fR-S0mmzHAnf9UErw4yAqzML7ybyibj3pVhxYUaAxZOItgbn6tfxIxrpYyZ9kkh_3w9R6mR4WAZEKMEXPhkJ4R4Qnv9hOpZJXEYWqF2UswVYt3AgWqeVeFtYNMOOlVuRgcSRsqtuCM7wBAevs9TSIN7yY=w1071-h712-no)
11。 另一次做的。這是半隻鴨子, 好象是Costco 買的匈牙利出產的鴨子,個頭特大
![](https://lh3.googleusercontent.com/rPXDI05sE2kEnYQV6lelQwvLyumSGcY0CWKLLIIo80EY0vextpVgH0FezWe_2rpmqfr18BcP8ywuachlRTRAN0wX_bSVhrRz-enfXv8dhOZ0ge55RAcyZEMHV1y-gf5AGj_u8qSCEiDhjSS93yVw41jLeo-s3yyS5yz-qZbz4jbMyWCc6cR3BmVJiC9cin4dLZOMq6EWVUw3YLw6UgMHyLLE_-0R6uyHbPfe-MjZ_Jmdy9jRDyLXR1FBEdwR4rbsLED-y8bbNaT-uSP0EqBzdkcvirJITIA-83vV531Iy6Pca7SgUS0NHME4oIIfNdtJ-3OkZuMQ8PZ6r0VoVGVspX-aQF0wlfBDQYjYSWhIQii68FQrZKgdkP4h4f2g-sS22C1p_kcdBXJ9Vy4ma1OaMPP023Xo_NjFLm913Npyo843plFSRh9zjqgGHQk9mbbi-u04oicyJOJ6ZPWXNIURt14ROJ4WAX86_Zhw-tqi3XP4vgGmWia_n7e5wOBMgK9Ui1ddZ6_TFizqbPxkxts8VzdKRAZ31Jlln5bYMiYR8Xa02T3WMN0Y_x7F_mJ1NzgJObVTv4f6gFQHCCgiFWeOYKG-43zySGt-K5cjaFYcXiU=w1071-h712-no)
主料:嫩鴨一隻(有次用了4隻鴨腿)
配料: 鹵料一包(第一次用了鹵包 - 也可以自己配,以後每次鹵鴨子再加點八角、小茴香、香葉、花椒、桂皮進去)、薑塊、醬油、冰糖、酒、米淋、紅曲米一大匙、少許鹽。
做法:
1。先將鴨子一些肥油剪掉棄用,然後放到一隻大鍋冷水煮開,小沸10分鍾後撈出;
2。另起一隻大鍋(LC 鑄鐵鍋效果最佳),將所有配料和少許水(不要太多,鴨子會出水的)一起燒開煮沸,然後將鴨子放進去鹵煮,鹵汁基本淹沒鴨子,開後轉小火,1小時後翻身,再煮一小時,這時候加少許鹽(視情況,如果醬油多的話,鹽可免)稍微收幹點湯汁,關火。
3。浸泡在湯汁裏,過夜後撈出(湯鹵我都留著下次用)。撈出前也可以先煮一下,融化湯鹵凝固部分,鴨子盛放盤子裏後再放入冰箱冷藏數小時,拿出斬塊擺盤。不喜歡留湯鹵的也可以大火將鹵汁收幹。
有一次煮了3小時,鴨肉脫骨肉酥香,隻是斬塊擺盤就不那麽美貌了,基本上可以手撕, 成手撕鴨了。
色澤紅豔、鹵香濃鬱,讓人吮指難忘,自吹自擂一下。
12。燒好後的成色,應該是加了紅曲米的緣故
![](https://lh3.googleusercontent.com/XSv_wmqN55orV3IlMnS3OruYTNpmrhewSV1V6uJ_mzXh0zT3mO8t9KUPW2hdtyv-N9OVQtt3vt2EFbDBPCcwkFobFHwtv7Ef3UzEjmDSrSqibNCUuwIyW3I-Sj56uL_95TY7DhnClir8rB11ohTTh3aBl2jTLuqiNVhqo3jYy8fv-oXgRQeqk4fC3W78QckK-bqBtnf9FSMJDBwJOKmY6JLqOfBilk8VdmRarqKVH1GB4dvYVIAV4Jc6AuCyEgr1D3LC3nkZBg-IH9F0bHw6SaFm9zjXpsBp558Bpb7Hwx1_9ya_C3F-StBeo2FtNz1m7TVcHj7vv5JV23q_g6Kr7W_uqmegBq6IDfxcX937BJ2EVEAXlFRUsU7Pz__gBtN45mq22szfkEZN7r-F24myVJJsu6o3T-fht2MbFe0kTUZb-Cc3sUoiVUwBadugc18L1rb6SZ0J2XyjdGQ_sMwBFB2wvf_m6ZBfhgtMmCrmWhXvleSLM7U_rjqhGtHx9PKw0atueSr8rlzBEF7jKKOprpxJM1q-LRdtFd0bIQk0zO8S_GlMj74eM0vzKneqeq_iGLOOw6ahA83S8bEBfzUrEkBTgLKq6f5HiJyT82cHVG4=w1071-h712-no)
13。鹵過頭了,味道確是沒得說
![](https://lh3.googleusercontent.com/VMQ6hIuad2dcMgnvSLGA36q0eUTRNumivMw2qY_x3mCHwpm8-kqQIiqDwWnShpo0h1c8nfhOPvpCWQ-3J2gXU2wUac3stK3clEoPJBtvwCOzipVvc1ejZs90Qvg4RCr0Vi05qyFsY0wGgLv2wpHFwClXei_AUM3TzBgUmlGq1RWoinL4-FkXSqD8Z0ea4RRtd-oAvcY_wN_Jtv5KaFDZ3kKZIhpdr2tCrHcOSMhhZSeB1jCwMtmNBZrYxdgWAB1tjwkJbPXechkbrV51wrbpzrC7hQjwWCU2WCdYCaeRQzBQRmKbFE25jNQhSMs7M_CbKMOwVz4Ohq3tDSmWEpOk3nnxTkT6c3CfibuDqAEU2fRIxB9WRELKPcvQMhu_tQDTAxCgzyGjRTCk2Xk1VHnzoxPNgRo-S26RokTmkpDWmvF59UGlQ6xucaOfF2NjsTkHMmnslx7nlUpY-BcodXhJwuRpgPVyEFnlAVtdyqJsetKMOFIhAk3R7V1ckW7q-dfJS0nhn6Fr8QpYCgQ5aDEPqXB7Ni7OGRjZvyZobk-kXhE_IhuLXIQzMh7T7cRmJKpLU0GOr4LH7_HKjey_veK1HX6HNncmeY9TLaKCmZjLYpo=w1071-h712-no)
14。 今天不吃鴨,上兩條烤希臘鱸魚 - Greek Seabass ~~:) 也是不可思議的簡單的美味,下次寫方子。
![](https://lh3.googleusercontent.com/0aIXGd0mk2W73ruiOQkJiyXEa69vybX3GzwrkZt6GC4IE6763zyijwMcgyNFu2TW7ay4yMeEyOrJb5FNoNrzu9zBcnlauWhq3Os5ETSaR7LeAt8D7s2PboeqSM-v9hd3HyMUD3A6-0D9iqPO_KacdlvstI-KtbXkAchIwh6rqWn4PaHvnGHXhSdQCVVYI6U5oFnDEb7a3jWTxmcTtc7Xb-Okz-tEEAdUFthum8uKxrDCvoqnL2ExRX5VqqxVJhP97YWlwz21XydDZ3vxExDUe-t4-TwQ5b7ZkE-K5XpIUWcSCpoBOK4wYp5YyaUoRPu8P0ZL8ercGW3uiQ6u1MOveesAKNHXchBExqNX1lnbeYEwM4VakdEqJPEzSyN-Kjw3nNAHJGVNYwK7s8YY4h4i6rowev-6iXzQm0_q91oMH2NCisMY_Wxn4T8lsrJrZgT4_Ko_Jr8pARIYqNJcg-hqPdVYirUjB1-11_VpIw2BOG0si9Q7mOdv0LLvUXfTS3t_kcap60NBeMXZ5Iaa1Xu9oZ7Z4NUKehr0V4g0K87dbkz3w3nm_8Mf2rdyAR5ywK4quPIKQoprj5m1b_9OvQcevi1AKz4FClCZjvZWGjNXEPg=w1071-h712-no)
祝大家周末愉快!
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