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小兩口的周末.

(2009-11-16 01:45:38) 下一個
周五晚飯:青椒牛肉絲兒,蘿卜燉排骨,蔥香南瓜,香菇炒白菜

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青椒肉絲是蠟筆小新最討厭吃的菜,我卻覺得沒有比這更搭配的組合了。
jalapeno切絲,牛肉逆紋切絲,用酒,鹽,蔥,嫩肉粉,澱粉醃上20分鍾。
牛肉過油,重新洗鍋炒青椒。炒軟後複加牛肉,用一勺糖一勺生抽一勺醋調成的汁兒調味。不用加鹽,鹽的牛肉裏有澱粉,因此也不用勾芡。
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炒肉絲滑嫩而不粘鍋的秘訣其實很簡單:熱鍋冷油!
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據說南瓜是個好東西,纖維多,還降糖。我爸有糖尿病,我媽就經常炒這個蔥香南瓜給他吃。我們防患於未然,多吃南瓜準沒錯的。
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用這種綠皮的南瓜,切成塊(其實得用剁的),把蔥花煸香後再炒。
南瓜看上去厚實,其實不吃油,所以油不要放太多。炒的時候加一點點鹽。
兩分鍾後加熱水,(沒過南瓜一半左右)和一大勺醬油加蓋用中大火燜7-8分鍾就好了。各位南方的同學,炒南瓜的時候千萬不要習慣性地放糖,南瓜已經蠻甜了,我就是在千鈞一發的時候收的手(舉糖勺的手)。
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秋冬吃蘿卜好,潤肺,嗬嗬。用的是和蔥烤排骨差不多的做法,排骨沾澱粉煎,另起一鍋炒蔥和蘿卜,加水,醬油,糖,黃酒,燜40分鍾。
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素菜,沒啥好說的。
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LG知道我一到周末就比較放縱自己,下班的時候帶了兩個甜點~。
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周六中午:去舊金山玩兒,順便在日本城吃了旋轉壽司。
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周六晚上:Chili's最近一直在做3 entree for $20的廣告,正好LG也有點想念它們家的baby back ribs. 從舊金山回來的路上,我們直接殺進一家。還真合算,一個appetizer, 兩個主菜,一個甜點,真的隻要20塊。加上稅和小費,不過30.

appetizer我們要了fried onion string & jalapeno. 主菜我們都要了baby back ribs. LG要了Memphis style(稍微幹一點焦一點)和薯條作為配菜。我要了original加mashed potato. 甜點選的是chocolate molten cake,非常好吃!

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Chili's 雖然不是啥好餐廳,不過偶爾吃吃粗枝大葉的“美”餐,還是挺過癮的。我個人覺得它比apple bee 和TGI Friday好。

周日Brunch在家吃,一人一個蛋餅,合吃一大碗餛飩。
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周日晚飯:韭黃蝦仁炒蛋,仿茭白肉絲,亂炒牛肉片,蒸螃蟹。

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韭黃揀好洗淨,蝦仁用澱粉蛋清,鹽,黃酒醃上,蛋兩顆攪勻。
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先炒蛋,要炒得嫩些,稍微凝固就可以了。再下薑片炒蝦,也不用炒至全熟,盛出。最後炒韭黃,快出水時加點鹽和味精,下蝦仁和蛋微微攪拌,出鍋。
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這個“茭白”還挺像回事兒吧?
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其實呢,是用韓國桔梗做的。就是這種:
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(照片是網上找來的,家裏的在拍照前已經扔了包裝袋)

用冷水加點鹽泡一天,中間換幾次水。這樣才能徹底去除桔梗的苦味,口感也會更軟更水,因此更近接茭白的口感。加青椒毛豆肉絲一起炒,一定要加點雞精,不然不鮮。(桔梗味道很淡,不好入味)
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(相機記憶滿了,這幾個菜就沒拍步驟)

亂炒牛肉就是把冰箱裏剩的亂七八糟的蔬菜和牛肉片加一塊兒。
(這次用的是木耳青紅椒和芹菜)
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不管炒肉絲還是肉片,我都是一個路子。肉用酒,澱粉,嫩肉粉,鹽或者醬油醃20分鍾,過油,撈起來。另起一鍋炒蔬菜,快好了再把肉擱進去。調味料是哪個放在眼前拿起來順手就用哪個。有時候用耗油,有時候用糖醋汁,有時候用XO醬。。。
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最後蒸了一個Dungeness Crab。
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蘸鎮江醋,不錯。
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一邊吃螃蟹,一邊看"The Next Iron Chef", 真愜意啊~。
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老虎妞妞 回複 悄悄話 哈哈。我LG的名言就是:如果自己好吃,就得找個不懶做的另一半~。
breezebrook 回複 悄悄話 好羨慕好吃又好做的人們。 不幸的是我屬於好吃懶做型的, 所以經常沒得吃。苦哇!
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