Jun 6th, 2007, 12:48 | #1 |
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【小dang小厨】家常风味系列
老z给了个Guide Line,标题好难取。 这个系列会比较眼花缭乱,回头老z再帮忙琢磨一下,谢谢。 |
当当小厨江湖菜 圣诞新年爬梯菜式 403-263-9166 腊肉香肠夫妻肺片鱼香肉丝辣子鸡酸菜鱼姜葱蟹香辣虾 |
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Jun 6th, 2007, 12:51 | #2 |
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【微辣】永川豆瓣鱼
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Jun 6th, 2007, 12:53 | #3 |
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Jun 6th, 2007, 12:56 | #4 |
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Jun 6th, 2007, 13:00 | #5 |
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做法简单
虽然说永川的豆豉,郫县的豆瓣。但还是觉得永川金钩豆瓣更香。$.99纸筒那种,多伦多的龙泰超市常见,还有永川火腿豆瓣。 1 清洁鱼,厨房用纸去表面的水。用刀在两面划几刀,给鱼全身上妆,抹上干面粉。 2 冷锅油热,下锅煎到金黄,不要炸过芯,捞出备用。 3 锅里留适量油,中小火炒香永川金钩豆瓣,、姜米、葱蒜头、焖出味来,加猪油(做红烧,一定要混合油才香);放鱼入锅,中火煎焖。轻轻翻面。 4 鱼先出锅装盘。倒入水淀粉,转大火。待起大泡,把酱汁淋在鱼上。洒上葱花或者其他新鲜herb。 |
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Jun 6th, 2007, 14:12 | #6 |
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Jun 6th, 2007, 15:05 | #7 |
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Jun 6th, 2007, 18:09 | #8 |
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Jun 7th, 2007, 13:12 | #9 |
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Jun 7th, 2007, 13:16 | #10 |
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Jun 7th, 2007, 13:46 | #11 |
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Jun 7th, 2007, 15:53 | #12 |
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小黑同学平时都不买啥?我们好参考和参照
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Jun 7th, 2007, 19:39 | #13 |
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Jun 7th, 2007, 19:48 | #14 |
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Jun 7th, 2007, 21:20 | #15 |
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Jun 7th, 2007, 21:21 | #16 |
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Jun 8th, 2007, 01:03 | #17 |
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Jun 8th, 2007, 01:44 | #18 |
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简单易做,味道鲜美
蟹钳冷盘 材料:蟹钳,芦笋,红甜椒(蟹钳是大统华的袋装冷冻蟹钳) 调味料:葱末、香菜末、蒜末、糖、盐、鸡精、柠檬汁、厨房用油 (我把柠檬汁换成white wine了,味道也很好) 做法: 1. 蟹钳解冻后,在锅里蒸2-3分钟。沥干备用;调味料(葱末、香菜末、蒜末、糖、鸡精、柠檬汁)预先在碗内调好。蟹钳肉已经有盐,所以不要加盐。 2. 红椒切细丝,芦笋切斜刀,入沸水烫30秒,沥出盛好,放少许盐和油拌匀。 3. 把蟹钳肉放在2上面,倒入调味料拌匀即可。 |
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Jun 8th, 2007, 21:53 | #19 |
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Jun 9th, 2007, 15:15 | #20 | |
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引用:
照片拍得真是不好,所以来着里混个熟脸,向大家学习。 |
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