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毛毛-媽的山藥雞粒玉米。 豆腐,豆腐還是豆腐和其它

(2008-10-14 18:36:55) 下一個
本想前兩天出菜了,但大病了二天 (頭痛),現在沒事了,上菜~~~~
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這個菜好吃和健康.謝謝毛毛媽~ (毛毛-媽的菜和豆腐都是健康吃的)我做得沒有毛毛-媽的飄亮,(刀功還要學) recipe 在此:
http://web.wenxuecity.com/BBSView.php?SubID=cooking_best&MsgID=92295
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日本柴魚片豆付
這豆腐好吃又易做,用一合凍豆腐,切成四塊,加日本鼓油和柴魚片就可以了,(凍吃)
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螃蟹豆腐
把豆腐放在水中煮熱,拿出來放在碟上,在別外一個鍋裏,用罐頭螃蟹的汁液加1/3杯水,一小勾澱粉一小勾小水薑汁dashi粉煮熟,把螃蟹肉放在豆腐上麵,淋上汁就可以.
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四川辣豆腐
1 包五香豆腐幹, 切成薄片,芹菜切成一條條, 用油起鑊,放豆板醬小小米酒,醋,紅辣椒粉, 放芹菜和豆腐幹,煮2 分鍾加小小麻油。
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香煎豆腐
一合硬豆腐,切成半寸厚,把兩麵煎香,放蠔油上麵就可以.
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焗豆腐
用蛋汁,豆粉,麵包糠放在豆付上,放小小油在上麵,用350F焗十生分鐘,
汁的材料是: 用醬油、(昆布幹柴魚片、煮水. 細節請煮麵鼓湯)mirin 、水、鹽, 和糖很好吃。
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麵鼓湯
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材料:麵鼓醬,昆布, 柴魚片,(豆腐及其它材料可以自行加)
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水和昆布用小火煮 (不要煮滾,不然味道就不同的了)大約30分鐘.
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加柴魚片,關火, 浸十五分鐘.
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把柴魚片拿掉.
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加麵鼓醬.調味上卓
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青豆煮蛋, 這個是葡萄牙菜,和麵包一起吃, 一個簡單的菜.
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材科: 洋蔥一個 / 橄欖油約200ml / 鹹味腸或火腿隨意 / 青豆一包 大約400g / 蛋兩隻 / 鹽適量.
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加橄欖油落平底鍋,放洋蔥.不要太大火,把洋蔥炒到變軟, 約十分鍾.
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加腸或火腿, 青豆 (如買急凍的, 不需 解凍). 不時攪拌, 直至所有材料都全熱. 加水至 cover 所有青豆, 蓋,蓋子, 煮十分鐘, 開蓋加 鹽, 蓋,蓋子再煮十分鐘, 或至青豆熟透.
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打兩隻蛋落去, 蓋,蓋子.
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焗至蛋熟透.
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以牛油麵包拌食.recipe from J師奶
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蛋白軟糖 (marshmallows)
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做大約1 磅蛋白軟糖
材料: 大約1 個杯子馬鈴薯澱粉 或cornstarch , 2 大勾,玉米糖漿2大勾1/4 盎司unflavored 明膠, 3 個大蛋白,室溫, 3/4 杯冷水, 1 大勾香草精, 1 1/4 杯糖.
做法:把紙放在盆上,然後灰塵馬鈴薯澱粉或cornstarch 。一個糖果溫度計。 投入1/3 杯子水、1 1/4 杯子糖和玉米糖漿在平底鍋,中火。 攪動直到糖溶化。一旦糖被溶化, 繼續烹調糖漿- 不要攪動- 直到它到達265 華氏度在糖果溫度計, 大約10 分鍾。 在一個微波安全碗, 灑明膠在冷水(把7大勾) 讓它坐大約5 分鍾, 直到它是吸水的, 放在微波爐20 到30 秒。 用 攪拌機把蛋白用高的速度直到企業但光滑- 不要overbeat 。 把糖漿放進蛋白裏同中等速度,然左加明膠繼續打3 分鍾, 以便糖漿和明膠充分地被合並。夜香草精。 使用一把大橡膠小鏟, 刮蛋白混合,

在軟糖的上麵灰塵與馬鈴薯澱粉或cornstarch, 放在一個涼快, 幹燥地方。大約3 個小時, 到12 小時也可以。 然後用刀子切 成正方形、長方形甚至小條 放在澱粉中 .
這方子如有不明,請講我知,給你英文版
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吃棉花糖喝花茶
謝謝~~~

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