黴菜燒肉,蒸蛋,薑絲蝦米炒勝瓜,百寶醬,板栗燒雞,等

近來對做麵包比較投入, 做菜就沒有長進, 但還是記錄了一下做的菜, 把它們清理一下來報個流水帳, 看累了就歇下來, 反正沒什麽新花樣.


黴菜燒肉,

用朋友送的自家曬的黴幹菜做的, 真好吃!

肉開水汆過, 黴菜泡水洗過.



用高壓鍋來燒的, 爆肉和炒菜是用了”browning”擋, 然後加了酒和水就用高壓來壓了25分鍾, 最後又開鍋用了”browning”擋來收汁,









蒸蛋,

5個蛋打勻, 加一罐雞湯(約兩杯,14OZ), 1TB 米酒, 1/2小勺鹽和1小勺糖, 上麵放香腸,鹹蛋, 擺好,冷水上蒸鍋, 中火蒸約20-25分鍾.

台灣紅腸, 鹹蛋,











芹菜臘腸炒豆幹,




薑絲蝦米炒勝瓜,

勝瓜就是那種有棱角皮的絲瓜, 像絲瓜,茄子,在加熱時, 有冷空氣的部分就會發黑, 我就把鍋燒到很熱,下一點油也加熱, 大火, 把絲瓜到入, 馬上蓋上,就隔斷了冷空氣來源,熱汽把菜都包住了,




清蒸立魚,
吃不膩, 賣相差點.







韭菜炒蛋,

加了蝦皮, 紅蘿卜絲,



辣味肉炒土豆片,




肉丸番茄湯,

用了雞湯, 菜幹





百寶醬,

調味料:

海鮮醬, 豆瓣醬, 辣豆瓣醬, 糖, 酒, 胡椒, 香油,

材料:

裏脊肉切丁, 用酒, 鹽, 生抽, 胡椒, 澱粉, 馬味,

雞雜, 切丁,

紅洋蔥丁, 辣椒丁,

黃瓜丁, 豆幹丁, 紅椒丁, 毛豆, 蝦米, 香菇丁, 馬蹄丁, 榨菜丁, 胡蘿卜丁,


熱油鍋先炒肉丁斷生, 取出,

下雞雜丁炒幹水, 取出

再一一分別炒香,香菇, 蝦米, 豆幹, 胡蘿卜, 紅椒丁, 毛豆, 馬蹄丁,榨菜丁, 黃瓜丁

爆香洋蔥丁, 辣椒丁, 加海鮮醬, 豆瓣醬, 辣豆瓣醬, 糖, 炒香, 加全部其它料, 淋料酒, 翻炒勻, 淋麻油, 就好啦, 下飯, 拌麵, 帶便當, 很棒, 一次多做點.











炒青菜,


排骨蘿卜湯,








香煎馬交魚




肉絲炒彩椒,








辣炒空心菜梗,




蒜炒空心菜葉,





鹽水雞-
花椒, 鹽, 各三大勺, 炒熱後摸在雞的裏裏外外, 放塑料帶,進冰箱過夜, 第二天用冷水衝淨鹽和花椒, 可以蒸熟約30分鍾, 我這次是放入一鍋開水裏, 讓水再滾開, 就關火,留在水裏浸泡, 水冷卻後, 用刀叉入腿部,沒血水出來, 就好了, 如有血水,就開火再燒滾, 馬上又關火, 取出, 晾涼, 切塊. 我是用的土雞,小點, 大雞要時間長點





清蒸鱸魚,






涼拌茼蒿菜,




孜然咖哩牛肉粉絲湯,







韭黃九層塔炒蛋,


清蒸立魚,


薑炒芥蘭,




香辣帶子,




素什錦,


番茄炒蛋,



板栗燒雞,

小雞切塊,用酒,醬油,糖,薑片,蔥段, 醃一下, 用油爆炒幹, 加熟的板栗, 冰糖, 八角, 蔥薑, 酒, 醬油, 燜熟,就好了.



清炒菠菜,



涼拌海帶根,



油菜兩吃, 葉子, 梗子分開炒,



臘肉豆幹炒蒜苗,





今天就到這裏吧, 餓了, 累了就躺下歇著.


周末愉快!

[suezi-q]

回複ycy101的評論:
I use salad spinner to shake off the excess water for my leafy veggies, so when I cook them, my wok will not loose the heat by adding the wet veggies in, also the dish will not be too watery. I am not sure what type of salad spinner you have, just try to get rid of the water from your veggies as much as you can.

Try the method I used for cooking my 薑絲蝦米炒勝瓜,
it seems worked for me to keep the color green.

Good luck and happy cooking!

[ycy101]

Thank you very very much. No wonder it is great!

How long will it take to 'use the salad spinner to dry the veggie'?

Why the color of 蒜炒空心菜葉 will change after out of wok? I can not prepare all dishes at the same time.

[suezi-q]

回複ycy101的評論:
蒜炒空心菜葉: heat the wok hot, add pure olive oil(not EV, from Costco, I use it a lot), then add chopped garlic, saute a little, add the veggie(make sure to use the salad spinner to dry the veggie before adding to your hot wok, so it will not have too much water), cover for one minute to trap the steam in the wok, season with a little salt, sugar,and sesame oil.

薑炒芥蘭, same as the蒜炒空心菜葉, instead of garlice I used ginger.

You can put a lid over the wok when cooking veggies, it actually speed the cooking time, because you also saved the hot steam. But once you open the lid, do not recover it, it will make the veggie turn brown.

番茄炒蛋,I peeled the skin off the tomatoes this time.

I added a little cornstarch water and salt to my eggs or sometime I add a little milk, so the egg is smooth and silky, and beat a little longer to get better volume, also heat the wok very hot, add oil, then pour the egg mixture, when the egg is getting firm,take it out, then heat up the wok again, stir fry some chopped green onion, add tomatoes, and stir fry until soft, add back the eggs, and add a mixture of cornstarch water with 1 TB of ketchup, sugar, salt, white peppercorn powder, sesame oil.

[ycy101]

Can you tell me what is the details to stir fry the vegetable
(蒜炒空心菜葉,薑炒芥蘭,清炒菠菜) and 番茄炒蛋? It is very basic questions, I would like to learn from you. Thank you.

It looks good! I'm sure it taste great!