待試食譜

雲南豌豆涼粉

煮豌豆涼粉的容積比例： 綠豆澱粉 ：鷹嘴豌豆粉 ：水=1 ： 0.5 ： 7

粵菜—煎焗鰻魚，肥美不油膩

海鰻魚和河鰻魚的區別是什麽

河鰻魚和海鰻魚都是鰻魚，隻是它們的生長環境不一樣，兩者都具有很高的滋補價值；特點是高脂肪高膽固醇，但海鰻中的脂肪與膽固醇含量比河鰻要少很多，因此一般認為海鰻比河鰻要好一些。但海鰻的肉質沒有河鰻肉質鮮嫩，且海鰻有小刺，但河鰻肉較少。無論河鰻還是海鰻，營養相差不大，野生的營養會更全麵。

海鰻魚怎麽做好吃
一、蒜燜鰻魚
材料準備：鰻魚，鹽，雞精，醬油，料酒，生抽，老抽，白糖，胡椒粉，蒜頭，老薑。
做法步驟：
1、將鰻魚兩麵劃一字花刀，切段，放少許鹽、胡椒粉、料酒醃製入味。
2、把鰻魚放進油鍋，煎至兩麵金黃後盛出備用。
3、將整個蒜頭和薑末下油鍋煸香，放鰻魚，再放入料酒、生抽提鮮。
4、放老抽上色，放少許鹽、雞精、白糖，加水大火燒開，轉小火蓋上鍋蓋。
5、待湯汁抽幹，淋少許明油出鍋，灑點蔥花即可。

 

二、手撕鰻魚鯗
材料準備：風幹的鰻魚鯗，醋。
做法步驟：
1、把醃製過的鰻魚鯗整塊隔水蒸，差不多熟之後，把皮剝掉，用手撕成長條，把魚刺也去掉。
2、吃的時候蘸醋。

三、糖醋鰻魚
材料準備：鰻魚段300g左右 ，太白粉，廣東米酒幾滴，糖，生抽，陳醋，番茄醬，香菜
做法步驟：
1、將鰻魚塊解凍，裹一層薄薄的太白粉。
2、鍋內鋪一層油，大火燒熱，下魚段，十秒後轉中火，煎鰻魚至八成熟。
3、將一勺米酒、兩勺白糖、少量陳醋、四勺生抽、一勺半番茄醬、一勺太白粉，加水拌勻。
4、轉大火，把醬汁澆在魚上，待湯汁粘稠，鰻魚著色時即可裝盤，加香菜點綴。

風鰻魚的做法
1. 首先把鰻魚洗幹淨拿布擦幹淨
2.從背部劃開拿幹淨的布把肚子的髒東西擦幹淨不能用水洗。拿鹽擦魚全身讓鹽融化晾曬兩天盡量不要大太陽下
3.先曬裏邊感覺有點幹了就翻過來 小貼士 按個人口味可自己安排鹽度，曬八成幹就可以
https://www.xiangha.com/caipu/101219782.html

酸梅蒸海鰻魚的做法
-  酸梅蒸海鰻魚的做法圖解11.海鰻魚清洗幹淨去除內髒
- 準備好生抽 花生油 蔥花 薑 酸梅
- 鍋裏放入燒開的水 再蒸上海鰻魚 如圖酸梅捏碎 薑絲均勻放在海鰻魚上
- 大火蒸六分鍾後倒出碟子裏的腥水
- 加入花生油 生抽繼續大火蒸三分鍾 最後撒上蔥花
- 燜一分鍾即可

 

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Philips Pasta Maker - Rice Noodles
150 grams Tapioca Flour
350 grams Rice Flour
1/2 teaspoon salt
1 tablespoon Xantham Gum
200 ml water

Instructions
- Place dry ingredients into the machine.
- Turn it on to the 600 gram/ volume; setting two.
- Start the machine and allow the ingredients to mix for 30 seconds before slowly
adding the water. The dough will look dry but will come together when it goes into the extruder. The dough should not be in one big mass - this is too wet and will clog the extruder.
- Let the machine knead, before it starts toextrude the dough pause the machine and check the consistency, scraping down the sides of the machine, if necessary.
- Restart the machine and begin extruding the noodles.
- Cut noodles to your desired length.
- Immediately cook in gently boiling water for 3-5 minutes until tender. Rinse well and drain.
- Serve immediately or portion into smaller servings and freeze for later. 

 

recipe for 日本叉燒
One 1 kg (2.2 lb) or so lump of pork roast that is not too lean 
It’s best to make this with a cut of meat that isn’t totally lean, so don’t use an expensive cut like tenderloin or filet. It should have a little marbling, just like ham. Quite a lot of the fat will end up in the poaching liquid, which you can just throw out or skim off. 
• Kitchen twine to tie up the meat (optional) 
For the poaching liquid:
• 1 bunch of green leek tops 
• 1 big piece fresh ginger, sliced 
• 1 umeboshi (pickled plum) (somewhat optional) 
For the marinating liquid:
• 2 cups regular dark soy sauce 
• 1/4 cup sugar (or sugar substitute) 
• 1/4 cup mirin 
• 1/4 cup sake 
• 1 tiny bit (not a whole piece) of star anise 
If you want your pork to be nicely shaped, tie it up with the kitchen twine neatly. You don’t have to do this if you can’t be bothered. 
In the meantime, put the green leek tops, ginger slices, and umeboshi in a pot with enough water to cover the pork. Bring to a boil, then put the meat in. Lower the heat until it’s barely simmering, put on a lid, and poach for 90 minutes. Let cool a bit in the liquid.
In the meantime, combine the marinade ingredients in a smaller pan and bring to the boil. Let cool. 
Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrige. or until cold. 
It can be kept like this in the marinade in a tightly closed container in the refrigerator for up to a week. Or, take out of the marinade and store in the freezer (optionally cut into smaller pieces for easy use and defrosting). Best served cold and thinly sliced.
recipe is from just hungry

 

一年一度的子薑季節又到了,和往年一樣,買了二磅回來自己醃,今年紫薑顏色靚d,有小小紫色,因為我加了小小紫蘇汁.
先把薑洗淨刨好,用鹽醃一下,沖水瀝幹,然後加入醃醋三天就可以吃.
我是用一份醋,一份糖,一份水煮成的.

鹹骨皮蛋弱

材料:冰過的米(在私房學的), 鹹豬骨,皮蛋
煮滾水,下冰過的米, 鹹豬骨,煮至糊下皮蛋再煮15分鐘即成.

 

台灣泡菜
recipe是從小米桶那處學的,我用了1+1+1糖,醋,水. 把水和糖煮溶,待涼加醋. 椰菜切成小塊,下鹽,爪勻等椰菜變軟,壓出水,然後把糖醋水放入椰菜裏加些紅辣椒,醃過夜就可以吃.

https://blog.wenxuecity.com/myblog/31897/200810/20427.html