tag:blogger.com,1999:blog-33337599399161210692024-03-04T21:06:11.370-08:00Apple In KitchenAppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-3333759939916121069.post-44198203893904256112011-04-16T11:29:00.000-07:002011-04-16T11:40:27.340-07:00简单料理=〉番茄肉末饭<div class="separator" style="clear: both; text-align: left;"><a href="https://picasaweb.google.com/lh/photo/F35GQKZXoRnDAcitKYOdRg?feat=directlink" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSn_KF0f1koQNTPVBcepxIltrIOdbCqJQcBy7FZ7e1LvOVPN9dOIYUO9IhxBS9ir80JO_9_vi1yM8tbNp3e8OLVGAgGqsJ9MIGTl-DJGiIQsx1Nw0Iap7t9shxSUWX0SKvVTK4fJHHQ/s576/84-400.jpg" /></a></div><div style="text-align: left;"><br />真的好就没有来更新了~~去年鱼不是国外旅行,就是国内玩,今年年头自己开了间服饰店,忙到不可开交,厨房对我来说真是最遥远的距离~~~勤劳点快把去年拍的菜发了吧~~~都快发霉了~~~<br /><br /></div>这个饭一个人吃倒挺方便的,随意炒炒下就是份简单的单身料理或便当了。很适合单身的时候吃哦~~那个汁哦,酸酸甜甜的味道,我很喜欢 ^_^<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://picasaweb.google.com/lh/photo/-9_Ofyd8E3yu-qcsGDZbGg?feat=directlink" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-2qElagbqfxnVWN9k3yyXFfWbvcDp-dPRz7yA0ygm24fJaIMQR8Zr2XKSXpqzVk3EUt6lL1spCpM1wkvKQSe4q3BzlpBfZRT04xfV5Fw-a0Oc0jSf6LKJZgLuFGCddRpMzzDcjj9mw/" /></a></div><br />材料:番茄1小个,肉末,蒜末,葱末,辣椒,芫荽<br /><br />1. 将蒜末,葱末和辣椒一起爆香。<br />2. 将切丁的番茄全部倒入炒软。<br />3. 倒入肉末前加入少许盐和生抽(凭个人喜咸度拿捏)<br />4. 倒入肉末炒香后,加少许胡椒粉提味,即可。AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-51209597187323207722010-09-07T12:36:00.000-07:002010-09-16T05:38:21.656-07:00电饭锅蛋糕系列=〉班兰蛋糕<a href="http://picasaweb.google.com/lh/photo/eIgBSdC3TL15blLNYf3mow?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhd5XCNwOAwORKo-hA3zhUVRWCFgGzA8CiWVqElG1gMw8myvRCKYBkqEW5tKLcJ8ogUVaoff1TeC6h7phUUDfvbvyMz-Kuz0dULjD85H88Nzl6DQ_G87YK0ePGj_WQsg0vTrxceGZCuQ/s800/72%20600.jpg" border="0" height="326" width="490" /></a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div>都已经前几个月的蛋糕,现在才放出来真的快要发霉了,前阵子忙着Shutter Fashion的生意,有时候更是没日没夜地在弄货物,还有大大小小的 1 masshutter 外拍活动,前阵子刚去了penang回来,再遇上华人七月,我现在终于有呼吸的时间了<img src="http://img.baidu.com/hi/face/i_f28.gif" /><br /><br /><br />还记得我在两年前做的洞洞电饭锅蛋糕吗?不死心哦!前几个月又在拿来玩了~~可是我怎么都找不回上次那位在cari网友的帖,只好在网上随意搜索,分量和图片的误导,我的面粉放太多了,导致这一次的电饭锅蛋糕比较像 "kuih" ,如果没有趁热吃硬勒<span style="font-size:85%;"><img src="http://img.baidu.com/hi/face/i_f11.gif" /></span><br /><br />这一次的蛋糕,我有自己加料放pandan和香精,所以超香的!算了,就当作kuih来吃咯~~~电饭锅糕点~~哈哈!<img src="http://img.baidu.com/hi/face/i_f28.gif" /><br /><br /><a href="http://picasaweb.google.com/lh/photo/eIgBSdC3TL15blLNYf3mow?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZZz3wiLmk1cofMT-cxpLUJqjDXZS2wX6kymgtekxhajKuB5oZgZ9kTh4lKRdccEtJYFLJK7iAzPrZVnkUAfu1MNAo-LIXFfWaC3_sf6V35iVg3yB3y8zvDNkuLUj_Y4vjYEHYne8UA/s800/71%20600.jpg" border="0" height="326" width="490" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><br />看吧,真的很漂亮对不?后来我重复做了几次,越不合格的,外形真的比较美,因为它不够松软,所以洞洞很少(如果以面粉放很多话),可是却因为面粉多,所以发比较高,却也比较硬。如果以前我的那个食谱,蛋糕软很好吃,但却软啪啪的<span style="font-size:85%;"><img src="http://img.baidu.com/hi/face/i_f11.gif" /></span><br /><br />材料:鸡蛋4粒,面粉,班兰精,香精,糖,牛奶250ml<br /><br />2. 将蛋白和蛋黄分开,全部容器都要将水份抹干<br />3. 倒入6-8汤匙的糖在蛋黄的碗里,搅匀。<br />4. 倒入一点牛奶,搅匀。<br /><br /><a href="http://picasaweb.google.com/lh/photo/eIgBSdC3TL15blLNYf3mow?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Hd4qWcLY_aQ_ep-VrxZ9wU0oMOWIkxBtnUHTx9iiVvZtEoNjp1_hEHUEXaMaAef-ltfh8FRLO8ltYj1z50JSfYQSQdg8nrwXH1XDQqbWhHc4V4YJBP2gLHWowwwaRkWzCAYC5iQIcw/s800/76%20380.jpg" border="0" height="253" width="380" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><br />5. 将面粉筛一下,然后一点一点的倒入蛋黄的碗里搅匀,再加入一点的牛奶让面粉变稀,若太稀就加面粉,一直重复这个动作和调到适合的浓度,直到牛奶倒完。必定要上下搅匀,让中间有空洞,别顺时钟搅匀,否则蛋糕不松软。别调太浓,我就是在这里出现问题,我被之前的食谱和图片误导了,才会调的很浓,做得很硬!<br /><br />面糊里会有很多一小粒搅不匀的,可以用汤匙压平。不过颗粒太多,带过压就好了。<br /><br />6. 加入1-2滴香精和几滴班兰精。<br /><br />7. 上下搅匀。<br /><br />8. 将6-8汤匙的糖倒入蛋白里,顺时钟打发至图片中,倒立也不会掉下来。<br /><br /><a href="http://picasaweb.google.com/lh/photo/eIgBSdC3TL15blLNYf3mow?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOdezPvhz-UBnF6BNbust55HuSrDyzfkMZzDKKGc9HtpWEUI1oPV60jKjSV8GScD6S_8nLJleLWQYJGYBZ_CPGFkhO8btaG60e38BnkDITIOrAGks-Yl6si-TxwQEG4Ir-USYxLC23Q/s800/77%20380.jpg" border="0" height="253" width="380" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><br />9. 将蛋白倒入已参入班兰精的面糊。<br /><br />10. 用牙签弄破上面洞洞(个人觉得这个可以省略)<br /><br />11. 先“煮”一次空的电饭锅,热锅后或显示器显示煮好了,便可在表面涂抹层油(其实我用的平底电饭锅不涂油也行)<br /><br /><a href="http://picasaweb.google.com/lh/photo/eIgBSdC3TL15blLNYf3mow?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYEl4tqQAPPwdyvGVFpWwQ6Q0K-YPZsIL4nBbfFzpXarz54NmuHKPJ1e0MmgZKd8Kl6TcD7L9TGEZfiwRKv4b_d00abROB7F69Y8CEGooih2OqlOn0jHcpY4ijOS9XyDiKQ7flDLLFw/s800/78%20380.jpg" border="0" height="253" width="380" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br />13. 将面糊倒入抹好油的电饭锅<br /><br />14. 抹平面糊,开始煮,每个人的电饭锅不同,有些人的电饭锅要跳了一次,再煮第二次给他跳,跳后15分钟先用余温再蒸,而有些人的电饭锅只跳一次,可以关了电在开,再继续煮。我这次的电饭锅却只能煮一次,所以我只从煮的时候开始计算,45分钟后就是蛋糕煮好了,每个人的电饭锅热度和结构不同,要自己研究了哦~~~不过我用过很多不同的电饭锅的结论是,不管跳几次,都是要用45分钟左右来做这个蛋糕。<br /><br />只要用牙签插下去直到底部,如果牙签没有湿湿,就代表蛋糕熟了。<br /><br />15. 倒扣,蛋糕的底部。<br /><br />16. 蛋糕正面,这次没有洞洞哦!!因为我不敢像上次一直去用牙签去试熟了没。可是我第二次做的芋香蛋糕却是地球表面,下次再告诉你为什么 >.< <a href="http://picasaweb.google.com/lh/photo/eIgBSdC3TL15blLNYf3mow?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Wbi-FLZ-AtOWsWE3G-PE_HOmxpK5JzYws5zuTFKqLqZ8N2AVpfI7KD4AG071dy7Bv6-FEn-voE99PF69Xvhe8w7H6ii6fwZwGI8wNyXvEAE_IeKc_4rvvH-49jRQvFeSsf_a3ycn_w/s800/79%20380.jpg" border="0" height="253" width="380" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br />下面的是我两年前第一次做的洞洞蛋糕,第一次做的,是最好吃的!第一次的牛奶是125ml,所以我猜我这次的250ml也太多了~~~我会继续研究跟大家一起分享的哦^^<br /><a href="http://picasaweb.google.com/lh/photo/eIgBSdC3TL15blLNYf3mow?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9w9050b7A7kqKx2ESOLNtRwmhCK-YkGbUO-1pbNFHP2___cZd0CLPxd4h9PGTQz5ArwfAEvO8YqDLiyjyGd838kZYfw3Fi0rexZGhCRSr6Vgz_kxpOCPqeOe1QkYUkVj5qj8PGgioHA/s288/81.jpg" border="0" height="253" width="380" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><a href="http://picasaweb.google.com/lh/photo/eIgBSdC3TL15blLNYf3mow?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqJt5kOJ8rs6g9h3x9NeGm6nBdBdxLCssiYC5LtX_heK01nVsoakBHa16KQ0eX9_kN5x87ZTe50i3YEdcvAvjBjY3vumisQ-x70A7pwsLfwKD-u7jQ-n9TRsMuPfQhUj6lfRew_rrPA/s288/82.jpgg" border="0" height="253" width="380" /></a><br /><br />下次再跟大家分享我的地球表面蛋糕咯<br /><div class="separator" style="clear: both; text-align: center;"></div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-80411288044016445232010-05-16T10:59:00.000-07:002010-09-07T12:36:48.200-07:00剩饭菜 改良后也是美食=〉茄子饭<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjpjDC9XkP-KHDO17ireQIzNHqUjgGeLZYsGRjJkAI87yDFJLPnSpllCzy1G8v1_X8W5pDGynH5aHpHPlBaO8lzqPCvHm4Y1EVr2scjqMxYpRRhDq6j05X_VAEv2NAoXQ3bQ1k4BL3A/s576/75%20400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjpjDC9XkP-KHDO17ireQIzNHqUjgGeLZYsGRjJkAI87yDFJLPnSpllCzy1G8v1_X8W5pDGynH5aHpHPlBaO8lzqPCvHm4Y1EVr2scjqMxYpRRhDq6j05X_VAEv2NAoXQ3bQ1k4BL3A/s576/75%20400.jpg" border="0" height="548" width="380" /></a></div><br />一个人吃饭或宵夜时,我很喜欢这样吃,把吃不完的剩菜,剩饭,加在一起焖焖炒炒下,又是一道香喷喷的料理,也可以解决吃不完的菜,避免浪费,也简单到不行!而且我自己很喜欢这样吃,喜欢把饭再焖煮得软绵绵,热天气里,会吃得比较舒服,不会觉得很干,晚上吃的时候热热的,还觉得挺温暖^^<br /><br />茄子饭也可以使用电饭锅,让全家人都能一起享用的料理哦^^<br /><br />食谱:小鱼乱乱加<br /><br />* 准备好之前炒好的茄子,和白饭<br />* 倒入茄子里面的汁,汁里不够油可以再加少许油<br />* 倒入白饭炒香,再加入茄子一起翻炒<br />* 加入一些水,炒下,焖下,收汁后加入些芫荽或葱花即可。<br /><br />电饭锅方法<br /><br />* 当白饭煮到5-7分熟时,倒入炒好的茄子和汁全部倒入电饭锅,搅拌均匀后急需盖锅给它跟饭一起焖。<br /><br />* 也可以白饭(或7分熟的白饭)和茄子一起炒香后,再倒入电饭锅内继续焖煮~AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.comtag:blogger.com,1999:blog-3333759939916121069.post-57094308996957185972010-05-12T10:19:00.000-07:002010-05-13T02:20:25.557-07:00家常肉=〉柠檬雪碧鸡翅<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT87D5tjRBfNpH7jC6M8gZMiKvT6rQkaSIhz21kcjQXe7-QsY0btdIDfMHtzzGO0EdQk-upAJZ9Je0wkIxWbRpm32GzOVgAj8sdke772x5am17agmkNiklcT3V8nvn4MaUafk3gNvf0g/s800/74%20400.jpg" border="0" height="548" width="380" />
<br />
<br />我从香港澳门回来咯~~~~
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<br />这次去香港和澳门,虽然时间短,但贪心的小鱼把人家最少一个礼拜的行程或享用的美食,缩短成短短几天,虽然把人搞残了,不过很喜欢这样充实的trip,没 有浪费时间和机票钱~~哈<img src="http://img.baidu.com/hi/face/i_f28.gif" />,不过一回到家,我连 续昏睡了几天,完全不碰电脑,真的太累了!!!
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<br /><div style="text-align: left;">这一次的旅程其实给小鱼带来很多利益,视野又在宽了许多,以为香港回来后会比较不忙了,没想到我接下来还是安排了忙忙碌碌的生活给自己,首先就是要努力的 赚钱,来填补连续几个trip银行户口的损伤!赚钱至上,还有为了我的chanel,我会更努力练舞和练歌,接多多show和台,所以接下来我可能会以龟 速上菜吧<img src="http://img.baidu.com/hi/face/i_f12.gif" />
<br /></div>
<br /><div style="text-align: left;">过年喝不完的汽水,为了消耗它而作的,这个菜,一样很下饭,记得要煲多一点饭,因为当天也是被家人吃光光,尤其是那个汁,酸酸的,赞!<img src="http://img.baidu.com/hi/face/i_f28.gif" />
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<br /><div style="text-align: left;">食谱:小鱼乱乱加
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<br />材料:柠檬雪碧一罐,鸡翅,柠檬,蒜头,姜两片
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<br />调味料:生抽1汤匙半,蚝油一汤匙,黑酱油少许,胡椒粉少许
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<br /><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/N96F1zfVKUnEJusvUIGpxw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_3AdcBdOE6VyTh0XllytIl0-8OaDOLVxI3I6IWZUXHFf4GZcuFtX90BHOSoAOfimnA4eVZAM7SegthkH5Tl898c6PShCC7_XwzgNeEijYxx9YQ2pF8BZlwIAZAy3JAL9dstqPCNYew/s800/73%20380.jpg" /></a></td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;">
<br /><a href="http://picasaweb.google.com/applefishhouse/mRpRxI?feat=embedwebsite"></a></td></tr></tbody></table>
<br /><div style="text-align: left;">1. 将所有调味料倒入鸡翅,拌匀腌一会儿
<br />2. 热锅,爆香蒜头和姜片
<br />3. 倒入鸡翅炒
<br />4. 当鸡翅炒至金黄色,马上倒入1罐雪碧(或4分之3的雪碧)
<br />5. 加入柠檬3片,少许盐,大火煮滚一会儿后,转入中小火烹煮,收汁后即可上桌。
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<br />建议:也可以用原味雪碧代替柠檬雪碧</div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com1tag:blogger.com,1999:blog-3333759939916121069.post-50525500324233032412010-04-30T12:26:00.000-07:002010-09-16T05:34:32.244-07:00自己DIY=〉百香果意大利面<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzW15LMBbldHYJt1EjVWeX32Zq7uj-0HLwfY7qSQ13E_BScaEcc20nJEVMUM9jMfT6pKbcHAfpVF8AnWW1eeJrWFcRf8eb2ST3cI6-dxC7mumJjmq_DzoMr1N9Htn5BP7CnNJY-tGcOA/s1600/69%20400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzW15LMBbldHYJt1EjVWeX32Zq7uj-0HLwfY7qSQ13E_BScaEcc20nJEVMUM9jMfT6pKbcHAfpVF8AnWW1eeJrWFcRf8eb2ST3cI6-dxC7mumJjmq_DzoMr1N9Htn5BP7CnNJY-tGcOA/s640/69%20400.jpg" width="380" border="0" height="548" /></a><br /><br />上面那张直的,我调色的,下面横的照片,男佣调色的,下面你们觉得哪个好看啊?我比较喜欢我的这样的颜色,可是男佣说颜色散了<img src="http://img.baidu.com/hi/face/i_f08.gif" />,还 说我眼睛有问题T_T<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P9-wHQ4RhSX1jMbMoL2WOwu6z9etWG-yyjGusVG6Wjmb5dTNwQTZUrO9_lA6YqAyiLGpI1P7QwiiVkpW1icYWhUwOtt3fUvq9owOnlxSh5jgB4qdigDeTtpfcTKXYIuXn91nMwQ_-Q/s800/68%20600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P9-wHQ4RhSX1jMbMoL2WOwu6z9etWG-yyjGusVG6Wjmb5dTNwQTZUrO9_lA6YqAyiLGpI1P7QwiiVkpW1icYWhUwOtt3fUvq9owOnlxSh5jgB4qdigDeTtpfcTKXYIuXn91nMwQ_-Q/s800/68%20600.jpg" width="490" border="0" height="326" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br />这个面强力推荐的,太太好吃了!我煮很多勒,结果一条都不剩!百香果ho,我阿嫲家有种,果子成熟时多到不懂要怎么才能派完,在小鱼很努力的研究后,我发 现它是继香橙,柠檬,苹果后,非常适合做料理的水果,等我从香港回来,一定要再好好研究下!因为我真的很喜欢百香果,酸酸甜甜很好吃,不过阿嫲另一棵百香 果树的果实很酸,那就拿酸的莱做菜咯~~~不然很浪费勒!<img _fcksavedurl="http://img.baidu.com/hi/face/i_f10.gif" src="http://img.baidu.com/hi/face/i_f10.gif" /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bhET0pTjcUEiqgSnG9yDY-v6nbD-LAcHhVWQlOM5ExmacjZZBygHxnwUIs-U0Se3SVQsg7_cY-1jaqsbf9KHi6HajSk42FZQTlXWvADKdEE-XUsSizgzf1R-vO8LWk1rhScaMUWMeg/s1600/63.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bhET0pTjcUEiqgSnG9yDY-v6nbD-LAcHhVWQlOM5ExmacjZZBygHxnwUIs-U0Se3SVQsg7_cY-1jaqsbf9KHi6HajSk42FZQTlXWvADKdEE-XUsSizgzf1R-vO8LWk1rhScaMUWMeg/s400/63.jpg" width="400" border="0" height="305" /></a></div><br />材料:百香果两颗,意大利面1人份,培根碎,鸡胸肉适量,洋葱4分1颗,蒜末少许,thyme 半茶匙,橄榄油<br /><br />调味料:胡椒粉,garlic powder<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqr4fnrtNrfsn9uAuJsEReRanGnI0X-Xdwf32bPMdzj2nwkIWenNLT_OZOFmBCvskHInJ-4PXRth-P4OqDpOa0IWe_rJdr-GKoAFVD81SzWWZM1xkXB9jcBZSk0ojvX-4CUmswSLqyg/s1600/65.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqr4fnrtNrfsn9uAuJsEReRanGnI0X-Xdwf32bPMdzj2nwkIWenNLT_OZOFmBCvskHInJ-4PXRth-P4OqDpOa0IWe_rJdr-GKoAFVD81SzWWZM1xkXB9jcBZSk0ojvX-4CUmswSLqyg/s400/65.jpg" width="400" border="0" height="180" /></a></div><br />1. 先将意大利面放入水里烫熟,水里加少许盐和一些橄榄油<br />2. 将百香果切半,用汤匙挖出所有的果实,放入碗内<br />3. 将一半百香果用搅拌机,加些水搅成汁<br />4. 将剩下的百香果倒入搅拌机,和之前搅成汁的百香果再一起搅<br />5. 搅到看见黑色种子有些碎了,就行了(第二次的别搅得太细,这样吃起来口感不错)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj551pApRp3yeDhcC4bgg2em3rbD-xhh9ujroQtcLF4qye3HouDdCV-Ac0sREPdhUKEypLKCSEJ4S9KJ82-okRYUFU6pg6YFQzClCno1jPeTuX_uDInVYNROzL3yeOmIl3zLQsY8alwXQ/s1600/66.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj551pApRp3yeDhcC4bgg2em3rbD-xhh9ujroQtcLF4qye3HouDdCV-Ac0sREPdhUKEypLKCSEJ4S9KJ82-okRYUFU6pg6YFQzClCno1jPeTuX_uDInVYNROzL3yeOmIl3zLQsY8alwXQ/s320/66.jpg" width="320" border="0" height="212" /></a></div><br />6. 热锅,热橄榄油,爆香洋葱蒜末后,加入鸡胸肉翻炒<br />7. 倒入少许的百香果汁和少许盐翻炒鸡肉<br />8. 将意大利面倒入锅内翻炒下<br />9. 马上倒完剩下的百香果汁和所有调味料,及培根碎,一起翻炒<br />10. 加入半碗或1小碗水,和thyme,翻炒下然后给他焖到收汁即可上桌<br /><br /><br />小建议:<br />不喜欢百香果种子的人,可以在搅拌时一次过搅细,我选择分两次,是因为百香果的种子酸,而且吃的时候味道香,口感好~~AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com6tag:blogger.com,1999:blog-3333759939916121069.post-29699606215515316752010-04-27T06:27:00.000-07:002010-05-01T01:39:42.205-07:00清热解毒=〉冬瓜丸子汤<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3t4543LJGY5OzRBwybj0XE9H7fVTQxA-Jtwlm0NLfqyT8gkokiJbkDDpuMJS3iL0jmNN4fMiwW44ZSeoT9bZFOMquCah-P68fxP3kdkEJ7RLTLWlXwD_MbKoQwfdUJqJp0AgZCnVfg/s1600/61%20fb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3t4543LJGY5OzRBwybj0XE9H7fVTQxA-Jtwlm0NLfqyT8gkokiJbkDDpuMJS3iL0jmNN4fMiwW44ZSeoT9bZFOMquCah-P68fxP3kdkEJ7RLTLWlXwD_MbKoQwfdUJqJp0AgZCnVfg/s640/61%20fb.jpg" width="380" border="0" height="548" /></a></div><br />之前有位网友,心情好莱屋问我,有什么清凉一点的汤吗?刚好那时候我做了这个冬瓜汤,就把这个冬瓜丸子汤,送给这位网友吧^^<br /><br />这个汤清热解毒,我家人很喜欢,当天锅里可是一滴都不剩<img _fcksavedurl="http://img.baidu.com/hi/face/i_f28.gif" src="http://img.baidu.com/hi/face/i_f28.gif" />,还可以减肥美容,消脂肪降低高血压,而且非常清甜,我完 全没有放味精和盐哦^^<br /><br />这个汤的照片你们觉得漂亮吗?这可是我家男佣心血来潮帮我调色和弄字体设计,害我之前还 很骄傲的说,拍摄食物设计这些,我比男佣强~~~现在我正为这句话汗颜<img _fcksavedurl="http://img.baidu.com/hi/tsj/t_0025.gif" src="http://img.baidu.com/hi/tsj/t_0025.gif" />,男佣真的什么都会耶!不过照片还是有瑕疵,就那个汤匙上 的都是红枣,我的肉丸子都压在下面了,而后面那碗装饰用的,肉丸子高高在上,应该把这两碗汤对掉嘛>.< ,下回别再犯了~~<br /><br />最近也有网友喜欢鱼的文字,谢谢你们的欣赏阿~~~我的文字老实说跟中国网友们相比起来逊色很多,不过还是谢谢大家的支持,希望大家还是能继续关注鱼鱼哦 ^^<br /><br /><br />材料:冬瓜,瘦肉剁碎一碗,蒜末,红枣<br /><br />调味料:生抽1汤匙或1汤匙半,一撮盐<br /><br />1. 冬瓜切大块,调味料和蒜末倒入肉末里将拌均匀。<br />2. 将将拌均匀后的肉末,弄成一粒粒肉丸子<br />3. 锅内倒入水,冬瓜和红枣,煮滚后加入颗颗肉丸子。<br />4. 大概半个小时后,就可以食用了。<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ktAD1xYx0vycOKFGS29KJsVFV3JyAQi5_LBpqYxqUz56DH6JlRgXPR0xaLX2sDMXwxwFIOJdYJbvzcDM0NrmuQYcnUeBl1sxvRANEiW5PbU4ia1FDZs8eHHjUBvNOyZEAXoBP2XEMw/s1600/62%20fb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ktAD1xYx0vycOKFGS29KJsVFV3JyAQi5_LBpqYxqUz56DH6JlRgXPR0xaLX2sDMXwxwFIOJdYJbvzcDM0NrmuQYcnUeBl1sxvRANEiW5PbU4ia1FDZs8eHHjUBvNOyZEAXoBP2XEMw/s400/62%20fb.jpg" width="380" border="0" height="324" /></a></div><br />小建议:<br /><br />* 肉丸子可别弄得太小哦~~不然吃的时候口感比较不好<br />* 别再中途加水,一开始倒水的时候,就加入所需的分量。<br />* 为了更入味,我煲了一个小时左右,完全没有加盐和味精,汤汁浓,味道鲜甜。<br /><br /><br />多懂一些:关于冬瓜<br />服。<br /><span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;color:black;" ><span class="Apple-style-span" style="line-height: 24px;font-family:arial;font-size:14px;" ><span class="Apple-converted-space"></span>冬瓜味甘淡,性微 寒。本身含蛋白、糖类、胡萝卜素、多种维生素、粗纤维和钙、磷、铁,且钾盐含量高,钠盐含量低。<br /><b><br />功用</b><span class="Apple-converted-space"> </span>清热解毒、利水消痰、除烦止渴、祛湿解暑。用于 心胸烦热、小便不利、肺痈咳喘、肝硬化腹水、高血压等。</span></span><span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;color:black;" ><span class="Apple-style-span" style="line-height: 24px;font-family:arial;font-size:14px;" ><br />忌:白瓜性寒,脾胃气虚,腹泻便溏,胃寒疼痛者忌食生冷白瓜;女子月经来潮期间和寒性痛经者忌食生白瓜。<br />宜:夏天气候炎热,心烦气躁,闷热不舒服 时宜食;热病口干烦渴,小便不利者宜食</span></span><span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;color:black;" ><span class="Apple-style-span" style="line-height: 24px;font-family:arial;font-size:14px;" > </span></span><br /><span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;color:black;" ><span class="Apple-style-span" style="line-height: 24px;font-family:arial;font-size:14px;" > </span></span>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com3tag:blogger.com,1999:blog-3333759939916121069.post-41027297966919871562010-04-25T14:19:00.000-07:002010-05-01T01:54:23.918-07:00家常肉=〉南乳香蒸肉片<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfU4s7zChz7CF-3XVjEVAsdB12zj_0uCaReOizKeDddqjsgO7yjVR6U1OG9vtj_ypRtGExIU6XjkkQEibQuTmvFi_wFB-dhxislzbMuMh4qC5ohg_Fs1p2YJksWma7u4o_Sp7sUZedw/s1600/56%20400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfU4s7zChz7CF-3XVjEVAsdB12zj_0uCaReOizKeDddqjsgO7yjVR6U1OG9vtj_ypRtGExIU6XjkkQEibQuTmvFi_wFB-dhxislzbMuMh4qC5ohg_Fs1p2YJksWma7u4o_Sp7sUZedw/s640/56%20400.jpg" width="380" border="0" height="548" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>这个也是很下饭的家常菜!!鱼忍不住不停添饭勒!<img src="http://img.baidu.com/hi/face/i_f28.gif" />奇 怪!我最近一直在添饭,但大家都说我越来越瘦,我也好少去健身院了,怎么会瘦呢?<img src="http://img.baidu.com/hi/face/i_f10.gif" /><br /><br />家里多了块肉片,正头疼着该怎么解决掉他,心想的烹煮方法却很多材料不足,看到那冰箱的南乳阿,好难过,不能弄南乳炸肉片,可忽然脑筋转转,咦~~~没的 炸不代表不能蒸哦!而且更省时省力省抹厨房油污!清香不油腻,只要能不受惑加饭,算是挺适合减肥的人的一道菜^^<img src="http://img.baidu.com/hi/face/i_f28.gif" width="25" height="25" /><br /><br /><br />食谱:小鱼自己乱乱加<br /><br />材料:猪肉切薄片,蒜茸少许,葱,2小片姜<br /><br />调味料:南乳一块,豆瓣酱2茶匙,绍兴花雕酒,胡椒粉<br /><br />1. 首先将所有调味料倒入肉片腌制<br />2. 放进去冰箱腌个半小时或一小时 (这个步骤也可以去掉)<br />3. 将葱,蒜片,姜,与猪肉均匀搅和<br />4. 然后放入锅内蒸,8-10分钟后即可上桌<br /><span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRDKceKufn5XD3wO8j3kHZV9TBST2pvA7UHAdioKS9n5E0twGcyYYxQKQyGR5bR6XUM8szsxetLZo1cWYSTOrvbbiS2l6JhH9m2DxOzp4zWAC7yJjyJLHqUbXUbCDXxGGn9eHizWe7A/s1600/57%20380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRDKceKufn5XD3wO8j3kHZV9TBST2pvA7UHAdioKS9n5E0twGcyYYxQKQyGR5bR6XUM8szsxetLZo1cWYSTOrvbbiS2l6JhH9m2DxOzp4zWAC7yJjyJLHqUbXUbCDXxGGn9eHizWe7A/s640/57%20380.jpg" width="380" border="0" height="284" /></a></div><br />建议:<br /><br />* 我用的是北京葱,比较香,普通葱也是行的<br />* 葱,蒜瓣和姜分量不要太多,不然会很苦,和遮盖掉掉南乳的味道<br />* 没有绍兴酒,也可以用普通米酒什么之类的~~<br /><div><br /></div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com1tag:blogger.com,1999:blog-3333759939916121069.post-61279810886584791022010-04-22T12:09:00.000-07:002010-05-01T01:36:25.617-07:00失败的小点心=〉奶酪香肠卷<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5CnmLl3evk88jAXO3kbG4rY5Fokac1Iu0WB9wx63Q5GV6i_xwgNjnjCwwsnsdioCo23QBglDGUPSw5Es9LUpwh_EEFeMcYHZyReLufIpVI8IWulCtlQOgsjVQirlUlWP2OC_2LLkGkA/s1600/43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5CnmLl3evk88jAXO3kbG4rY5Fokac1Iu0WB9wx63Q5GV6i_xwgNjnjCwwsnsdioCo23QBglDGUPSw5Es9LUpwh_EEFeMcYHZyReLufIpVI8IWulCtlQOgsjVQirlUlWP2OC_2LLkGkA/s640/43.jpg" width="380" border="0" height="548" /></a></div><br />刚刚才忙完了一场show,接下来也会忙着做去香港的功课了~~希望真的有时间可以回复大家的留言阿<img src="http://img.baidu.com/hi/face/i_f19.gif" />,忙呢!好才明天的化妆取消了~~~身子也挺不舒服的,终 于可以休息了呀^^<br /><br /><br />这个哦~~~~那天保鲜纸买错成锡纸,我就用超市菜盒上面的破烂保鲜纸,拿去清洗再废物利用,保鲜纸洞洞很多,我心想无法卷成圆形了,可又不想放弃弄好的 香肠和cheese~~~接着微波的时间也有点长,卷的时候不用力,cheese就会从洞洞出来,就索性压扁了,所以我的不好看啦~~而且我太饿,等不及 完全冷却就拿来切了,所以很丑啦<img src="http://img.baidu.com/hi/face/i_f19.gif" />~~~~你们也 可以卷圆形的~~~<br /><br />吃的时候真的觉得,中国人的口味真的很重!吃得咸!让我想起了上回去上海,导游已经交待了,新国马国游客,必定少油,少盐,少味精,结果已经少很多了,我 们还是觉得咸!这个大马人吃不惯的话还是配面包~~不过我配照片中的生菜叶很好吃哦~~中国朋友应该吃得惯吧~~~因为食谱是从梅子姐姐那儿学来 的~~~~姐姐卷的可漂亮了~~~鱼儿这是失败作品呀!下回一定不能再看错英文字儿,不能再买错保鲜纸和锡纸了<span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:100%;color:black;" ><span class="Apple-style-span" style="color: rgb(49, 54, 95); line-height: 25px; text-align: left;font-family:Verdana,Helvetica,Arial,sans-serif;" >,而不是看到大减价,就随手丢上手推车</span></span><span style="font-size:85%;"><img src="http://img.baidu.com/hi/face/i_f11.gif" /></span><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaq6MvNB5xu-YTEY9pO6f_KdPfW05KegzPdShotHsLfIOnA9u1EcTngCPPq7SZs92YDUBB65IaQBb5xvCrn1lrsRn1uPVnjkOezXaxc8gw7LjpGLazUKIVTHjoJMDwKgJeD66-jDjJxA/s1600/54%20380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaq6MvNB5xu-YTEY9pO6f_KdPfW05KegzPdShotHsLfIOnA9u1EcTngCPPq7SZs92YDUBB65IaQBb5xvCrn1lrsRn1uPVnjkOezXaxc8gw7LjpGLazUKIVTHjoJMDwKgJeD66-jDjJxA/s400/54%20380.jpg" width="355" border="0" height="400" /></a></div><br />材料:香肠,奶酪,保鲜纸,竹帘<br /><br />1. 香肠煎一会儿<br />2. 香肠和奶酪(cheese)切长条状 (准备5/6切条香肠或奶酪)<br />3. 如果香肠太长的话,就切成跟奶酪一样的长度<br />4. 把香肠条和奶酪条间隔开来,摆在一起后,收拢成圆柱形,再取一片完整的奶酪,包起拢好的圆柱。<br />5. 如果香肠比较粗,一片奶酪包不住的话,可再取一片把缺口补上。<br />6. 用保鲜膜包起后,放入微波炉转10秒左右,让奶酪略融。<br />7. 取出后再用厨房纸巾或做寿司用的竹帘卷起,以便更好地定型。卷的时候,稍微加一点力,可以保证奶酪和香肠之间没有缝隙。<br />8. 放入冰箱冷藏至完全凉透后,取出,去掉保鲜膜,切片即可。AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com1tag:blogger.com,1999:blog-3333759939916121069.post-78476195325967297002010-04-18T12:42:00.001-07:002010-05-01T01:49:54.606-07:00家常菜=〉薯条煎蛋<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjESs6bN4OscdP8nboZtBxkA_-PiTNwOsqwJuzAvXzq4KOZaLCCGit1ksC6zOM-ODQRhUtC7U9YlAVxnZ99k9KTNR28BA7UhbmfQlyswPaz8xdvuIIR5yy9oB-nxAto3eqvq5ojoFHA/s1600/51%20400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjESs6bN4OscdP8nboZtBxkA_-PiTNwOsqwJuzAvXzq4KOZaLCCGit1ksC6zOM-ODQRhUtC7U9YlAVxnZ99k9KTNR28BA7UhbmfQlyswPaz8xdvuIIR5yy9oB-nxAto3eqvq5ojoFHA/s640/51%20400.jpg" width="380" border="0" height="548" /></a></div><br />我明明很忙,还是忍不住地上来上菜~~~~~东西都快忙不完了~~~<img src="http://img.baidu.com/hi/face/i_f11.gif" /><br /><br />这个薯条煎蛋,很好吃嘞!我在拍照的时候一直受不了那个味道,小指头忍不住地想要偷吃呢!是网友在一个新家坡的综艺节目里看到的,我觉得很新奇,就去尝试 玩玩儿,本以为是很普通的菜,没想到味道挺棒的,因为薯条真的很香!<br /><br />也以为是很容易准备的菜~~~不知道是不是第一次煮的关系,觉得不像想象中能在短时间完成,而且拍照和改照片花了我好多时间,可照片怎么还是这么丑 >.<<br /><br />哪位高手能告诉我,为啥当我将几张照片放成一张时(就是楼下那个过程图),在本机时颜色好好地,一上传就完全变了色调,好烦恼呀!<img src="http://img.baidu.com/hi/face/i_f19.gif" /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-5owV6MxCwyEa1ndkJdom46FF3-3pCDxWnh3WFGPtnNwSCdRZBl677ELFxVleHXGKPRAGICyHZPF1riDesTspT7C8BKNYvT-1szlfizofye8XIBwsQiIUjMasUxJSoDNiWFwQV3KVg/s1600/54%20fb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-5owV6MxCwyEa1ndkJdom46FF3-3pCDxWnh3WFGPtnNwSCdRZBl677ELFxVleHXGKPRAGICyHZPF1riDesTspT7C8BKNYvT-1szlfizofye8XIBwsQiIUjMasUxJSoDNiWFwQV3KVg/s400/54%20fb.jpg" width="350" border="0" height="400" /></a></div><br />材料:土豆2颗,鸡蛋2颗,洋葱1颗,生抽一汤匙,适量胡椒粉和盐适量。<br /><br />1 . 将土豆切成细条,<br />2 . 鸡蛋倒入碗内,加入适量胡椒粉和盐,一汤匙生抽,搅拌均匀<br />3 . 热油煎炸土豆,成金黄色 将土豆拿起<br />4 . 热油下切细的洋葱爆香<br />5 . 倒入土豆炒下,让它沾些洋葱味,再倒入鸡蛋液,煎两面<br />6 . 两面蛋液呈现金黄色时,即可上桌^^<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9lEpB6kmomOwLpK6W04k2K8U5QvhpbJxcJiS_7kEUy495pzyqfEgDrDJ-Ij1BJ2twM1YRuD0U1uYVyc7LxNzOp9zoUTFtt4ezArnYHTXnOIHv4coNE0Xn90whjVOBwegQc1-hwiDsw/s1600/_02%20600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9lEpB6kmomOwLpK6W04k2K8U5QvhpbJxcJiS_7kEUy495pzyqfEgDrDJ-Ij1BJ2twM1YRuD0U1uYVyc7LxNzOp9zoUTFtt4ezArnYHTXnOIHv4coNE0Xn90whjVOBwegQc1-hwiDsw/s640/_02%20600.jpg" width="380" border="0" height="269" /></a></div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com1tag:blogger.com,1999:blog-3333759939916121069.post-37273995479512192692010-04-13T12:07:00.000-07:002010-05-01T01:54:45.397-07:00家常肉=〉姜葱肉片<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8z9f5skjreCLIJ7T5O6-Vc8PgPr2M3S-21ENEM_UQG7REtnvxVJ2_fIkbfIdiWJ91iKgoYdasBqSrD4-LxXMeFTGLXRUo5S1TG-0_6d3JwEo8kulEie3hvu254f3qg5T9v7JR00-TGw/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8z9f5skjreCLIJ7T5O6-Vc8PgPr2M3S-21ENEM_UQG7REtnvxVJ2_fIkbfIdiWJ91iKgoYdasBqSrD4-LxXMeFTGLXRUo5S1TG-0_6d3JwEo8kulEie3hvu254f3qg5T9v7JR00-TGw/s640/02.jpg" width="380" border="0" height="548" /></a></div><br /><br />这张照片,我真的很喜欢呢!好满足感的说!<br /><br />材料:猪肉,姜片,北京葱,蒜瓣,<br /><br />1. 首先将葱切细条<br />2. 热油锅,倒入肉片翻炒下,然后将肉片拿起来,放在一个碗碟先<br />3. 倒入少许油(或用炒肉片剩下的油),锅热后倒入倒入姜片爆下<br />4. 然后蒜瓣和葱,翻炒下,就马上倒入之前的肉片<br />5. 倒入2汤匙绍兴酒,少许盐,胡椒粉,少许生抽,一点点水,快炒盖锅焖1-2分钟<br />6. 开锅后即可上桌,在肉片上撒下一些切碎的葱花~<br /><br />建议:<br /><br />* 我家没有栗米粉了,没下,我觉得下一些肉片会更软更好吃<br />* 葱不能炒太久哦~~~~它很快软的<br />* 我家麻油也是用完了(怪我太久没下厨,什么都没有了 ==!)我相信倒入1-2茶匙应该会更香,不能倒太多哦!不然会盖掉姜葱的味道!<br /><br />之前不说代言了个比赛吧,前几天特地去他们拍摄了这组广告代言照片~~~第二场比赛主题是校园风,我家男佣就和我一起安排这个造型,拍了这组照片咯^^<img src="http://img.baidu.com/hi/face/i_f28.gif" /><br /><br />照片已经拿来当表格封面,和比赛广告了^^<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKc0jkjF_ykoPTJXrT_QQdcRyjSYpQjgWgJTll5ZGOXhrxxLWhpVIue8bB_URz4HLHwwhI_gr0M7kbGBQAayy6yuPcC7SC-cwIGvhbxaIko8FLvPoGi4cHPJlJGMnTbXg6VHSedsCEWg/s1600/Untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKc0jkjF_ykoPTJXrT_QQdcRyjSYpQjgWgJTll5ZGOXhrxxLWhpVIue8bB_URz4HLHwwhI_gr0M7kbGBQAayy6yuPcC7SC-cwIGvhbxaIko8FLvPoGi4cHPJlJGMnTbXg6VHSedsCEWg/s400/Untitled-3.jpg" width="400" border="0" height="343" /></a></div><br /><br />今天就先到这里咯~~~这几天小鱼不能上来发日记,因为我还没准备去香港的任何东西,暂时让我先忙完那些东西吧<img src="http://img.baidu.com/hi/face/i_f19.gif" />AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-62698077397385133992010-04-11T07:51:00.000-07:002010-05-01T01:55:03.501-07:00家常肉=〉茄汁香肠<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkUa_W5PB16fRshEOptFWRdNsMVdEDLAsC25hBsxvo7xth6u0WtOf0Ec68d5OOf6DstAkZOJ8not8_ww63b5ZMVt6EITsUD6JsGS70NQDwKu9H0cXjnQaI2dLXKCTAwob5dkmRhF9xQ/s1600/49%20400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkUa_W5PB16fRshEOptFWRdNsMVdEDLAsC25hBsxvo7xth6u0WtOf0Ec68d5OOf6DstAkZOJ8not8_ww63b5ZMVt6EITsUD6JsGS70NQDwKu9H0cXjnQaI2dLXKCTAwob5dkmRhF9xQ/s640/49%20400.jpg" width="380" border="0" height="548" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;">很简单,够“家常”的菜色了!<img src="http://img.baidu.com/hi/face/i_f19.gif" style="line-height: normal;" />,其实我真的很不想做菜的那天,却不想家人饿肚子,而且冰箱什么都没有了,所以就随便煮了这个,可以省去很多时间。好才最后他们还是乖乖吃完<img src="http://img.baidu.com/hi/face/i_f47.gif" style="line-height: normal;" /> 那天真的是快手快脚,没有拍摄烹煮过程,不过做法跟茄汁虾是一样的^^ </span></span><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><br /></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;"></span><span class="Apple-style-span" style="font-size:small;"><a href="http://applefishkitchen.blogspot.com/2010/03/blog-post_26.html">茄汁虾做法按我</a></span><span class="Apple-style-span" style="font-size:small;"> </span></span><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;">材料:香肠,maggie辣椒酱,蒜末 </span></span><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;">* 热油,爆香蒜末 </span></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;">* 加入切好的香肠翻炒</span></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;">* 加入番茄酱,炒匀</span></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;">* 加入少许水,焖一下,即可上桌。 </span></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;">* 可以用普通番茄酱代替美极辣椒酱,如果使用普通番茄酱,可以加少许辣椒酱调味</span></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;">* 油一点点就好~~香肠本来就有一点油份了</span></span></div><div><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 20px; color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="font-size:small;">* 不要下盐哦^^ </span></span></div><div><div><span class="Apple-style-span" style="color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(22, 13, 6);font-family:Georgia;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(22, 13, 6); letter-spacing: 2px; line-height: 20px;"><a href="http://applefishkitchen.blogspot.com/2010/03/blog-post_26.html">茄汁虾</a></span></span></span></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/ghgoeZmMeD0BSHpAmLF_Rw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNSr-Nn1wVIqiAakWZvi9Z2TIGihTEA99yCgEfLOVFWa9OYRNHQWt7J90i_EOJ9iYGv9kVafAyFOQ7TswdiQUyvAvZUucFmfm1xgKzL6a55EYMs2-u0jRby2BgL9zMX4ZPmrgkBThKA/s144/36%20450.jpg" /></a></td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;">From <a href="http://picasaweb.google.com/applefishhouse/rlQCLD?feat=embedwebsite">海鲜,鱼,虾</a></td></tr></tbody></table></span></div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(22, 13, 6);font-family:Georgia;font-size:small;" ><div style="text-align: right;"><span class="Apple-style-span" style="font-family:arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: right;"><br /></div></span></span></div></div></div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-69180211289012515712010-04-06T10:55:00.000-07:002010-05-01T01:38:18.965-07:00减肥餐=〉红豆薏仁粥<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2jEs2DTmxOnLkWmhIsa5m1H-JsXz039bWjf-x2nkBp5zBXVUJDtzttyIEybWOJMfNN4Kj23KreBQhyphenhyphenkkFrLM0XSbtm00-qDa6mrHmRYmleWECZiFDNVEI_MaXZ0_TSs252N6lru3TQ/s1600-h/47%20400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2jEs2DTmxOnLkWmhIsa5m1H-JsXz039bWjf-x2nkBp5zBXVUJDtzttyIEybWOJMfNN4Kj23KreBQhyphenhyphenkkFrLM0XSbtm00-qDa6mrHmRYmleWECZiFDNVEI_MaXZ0_TSs252N6lru3TQ/s400/47%20400.jpg" width="380" border="0" height="548" /></a></div><br />上两个星期,就忽然好想喝热呼呼的红豆汤~~然后也在网上无意间看到红豆配薏仁,二话不说马上就去买材料了,结果我睡迟了,红豆和薏仁需要浸最少5个小时 吧,我只好晚上外出回来再煮,所以我浸了10个小时,不知道是不是浸的时间很久,薏仁软软的,好好吃哦!尤其是我还留着隔夜吃,第二天的红豆薏仁涨得更饱 满,更软更好吃<img _fcksavedurl="http://img.baidu.com/hi/face/i_f28.gif" src="http://img.baidu.com/hi/face/i_f28.gif" />不过我真的很不明白,在中国为什么里面没有米,却称为粥?<br /><br />结果第二天拍照的时候,我找了整两个小时,才发现我的dc被大家拿出去了,<img _fcksavedurl="http://img.baidu.com/hi/face/i_f11.gif" src="http://img.baidu.com/hi/face/i_f11.gif" />我只好硬着头皮偷拿男佣D3来用,我真的好怕弄坏的说,好 才相安无事,因为光圈问题,那时候我不会调,结果在阳光底下,拍的照片真的好暗,庆幸颜色还是可以调亮回来,拍了很久,改了很久,出来的照片,我真的很 爱!觉得自己也可以照得这么好,满足感满满的<img _fcksavedurl="http://img.baidu.com/hi/face/i_f32.gif" src="http://img.baidu.com/hi/face/i_f32.gif" />可惜的是,前一晚的烹煮过程图不晓得被我藏去电脑里的哪个 档案了,不过这个不难,文字介绍也看得懂^^<br /><br />红豆,薏仁,冰糖/蔗糖,班兰叶<br /><br />* 红豆和薏仁先浸5个小时<br />* 将班兰叶打个结<br />* 锅里倒入清水,红豆,薏仁,班兰叶,盖锅煮<br />* 大火煮滚后,转为中火烹煮,食材煮烂开了花即可(我喜欢烂烂的,煮比较久)<br />* 可以在锅内加入冰糖/蔗糖,或在吃之前在碗内加入自己喜欢的甜度,糖水,都可以哦~<br /><br />小建议:<br /><br />* 班兰叶,不晓得中国有没有,在大马和新加坡,煮糖水,料理或糕点都很爱放班兰叶,真的很香!很多人的家都有种~~如果没有班兰叶,也不要紧<br /><br />* 薏仁不易煮软,一定要在煮前,浸几个小时<br /><br />* 女生建议选用黑糖,对身体有益<br /><br />* 别在中途加水,在一开始时,就倒入所需要的水<br /><br />* 记得别加入米,下面请看解释。<br /><br /><br />来自琼式厨房煮意的一些资料<br /><br />多懂一些:<br /><span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;color:black;" ><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 23px;font-family:Verdana,Arial,Helvetica,宋体,sans-serif;font-size:13px;" ><br />祛除体内的湿气,方法非常简单,只需两个“药”。这两个药能当茶喝,能当饭吃,而且能解决大问题的。一是薏米,一是红豆。这两种东西,不需按什么比例,每 次一样抓一把,洗干净后放在锅里面加水熬。熬好后就是去湿健脾的佳品——薏米红豆粥了。<br /><br /> 薏米,在中药里称“薏苡仁”,《神农本草经》将其列为上品,它可以治湿痹,利肠胃,消水肿,健脾益胃,久服轻身益气。红豆,在中药里称作“赤小豆”,也有 明显的利水、消肿、健脾胃之功效,因为它是红色的,红色入心,因此它还能补心。现代人精神压力大,心气虚;饮食不节,运动量少,脾虚湿盛。既要去湿,又要 补心,还要健脾胃,非薏米和红豆莫属。将其熬成粥,意在使其有效成分充分为人体吸收,同时不给脾胃造成多大负担。<br /><br /> 此款粥切忌与大米一起同煮,因为大米长在水里,含有湿气,湿性粘稠,所以,大米一熬就稠了。红豆和薏米都是去湿的,本身不含湿,所以它们怎么熬都不稠,汤 很清。中医恰恰是利用了它这种清的性质,来把人体的湿给除掉。一旦加进去大米,就等于加进去了湿气,所以整个粥都稠了。味道虽然更好了,但对于养生来说并 非好事,就因为那一把大米,所有的红豆、薏米就都白费了,功效全无。<br /></span></span>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-58329114842653539612010-04-01T04:52:00.000-07:002010-05-01T01:52:53.006-07:00苹果虾意粉<span class="Apple-style-span" style="line-height: 25px; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/0kbvhR0Vo8ilibWePHW2nA?authkey=Gv1sRgCOvpgpmbmLWROg&feat=embedwebsite"><span class="Apple-style-span" style=";font-family:arial,sans-serif;font-size:small;" ><span class="Apple-style-span" style="font-size:11px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MR_OYHvAch-o2VYXNa7OIwvBMyQJgPHYPiBRcnzBgHVUks_-dHzbRxrBgBcwFTwd_gm5JtjnrvgLaTcIUAA_RZMnzUf_3EoSRwdob0z_acvHJVClYpjV_SfNrr9iGlYwUMXtxIyGxA/s800/48%20400.jpg" /></span></span></a></td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><br /></td></tr></tbody></table><div style="text-align: right;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);font-family:arial,sans-serif;" ><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:11px;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:11px;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:11px;"><br /></span></span></span></span></span></span></span></span></div></span></span><span class="Apple-style-span" style="line-height: 25px; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;">前天很无聊很饿,只剩下苹果了,灵机一动决定将苹果和虾炒在一块儿, 心想着那味道一定会<br />很香^^ 结果真得太好吃了,虽然在减肥,不过还是整碗吃光光,有苹果的香气,还有一点酸苹果味,配上虾子,清香又不油腻^^ 今天没有制作图,因为我是赶在太阳下山前完成这道菜,在阳光下拍照比较美,而且男佣的d3酱重酱贵,我不敢放在厨房让它与油搏斗,所以就不拍过程了,哪知 煮到一半,太阳下山了</span> <span class="Apple-style-span" style="font-size:small;"><img src="http://img.baidu.com/hi/face/i_f09.gif" />(所以这一次的照片很丑! 亏我还是用nikon d3拍的勒!ps照片了好久,照片还是这么丑,男佣也说很 </span></span><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;">丑<img src="http://img.baidu.com/hi/face/i_f19.gif" /></span></span><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;">花了 超多时间拍照,一个小时ps,要求很高的我真的想放弃这张照片了,结果刚才看时,并没有先前看到的酱丑勒,于是它重见光明<img src="http://img.baidu.com/hi/face/i_f10.gif" /><br /></span> </span><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;">材料:橄榄油,洋葱,虾仁,苹果,培根碎,胡椒粉 </span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"> * 橄榄油少许,油热后下洋葱末炒香</span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"> * 洋葱稍微有一些香味后,马上加入苹果翻炒 </span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;">* 然后加入虾子炒一下,再倒入烫好的意粉,少许盐(味精),培根碎,胡椒粉 </span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;">* 炒匀后加入一点水,一边翻炒,让意粉更入味</span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"> * 汁收干后,即可上桌</span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"> 建议: </span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"> 我有放些香草herbs,我觉得不放更好吃,会盖掉苹果和洋葱的香味</span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;"> 加水的时候,也可以改成盖锅焖下,如果要焖,烫意粉的时候可别把意粉烫的太软哦^^ </span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;">我每次煮意粉的时候都会放一些培根碎,罐装的那种,如果有放培根碎,盐要减少哦~</span></span></div><div><span class="Apple-style-span" style="line-height: 25px; text-align: left; color: rgb(49, 54, 95);"><span class="Apple-style-span" style="font-size:small;">苹果切块的时候要放入水里,防氧化。</span> </span></div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-90677573488817814162010-03-26T04:02:00.000-07:002010-05-01T01:40:55.012-07:00茄汁虾<table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/ghgoeZmMeD0BSHpAmLF_Rw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNSr-Nn1wVIqiAakWZvi9Z2TIGihTEA99yCgEfLOVFWa9OYRNHQWt7J90i_EOJ9iYGv9kVafAyFOQ7TswdiQUyvAvZUucFmfm1xgKzL6a55EYMs2-u0jRby2BgL9zMX4ZPmrgkBThKA/s400/36%20450.jpg" width="380" height="511" /></a></td></tr></tbody></table><br />这是我第一次煮虾,没看过别人怎么煮,就当作炒菜的心态去炒吧。结果大家说炒到很美,很好吃。<br />用了maggie辣椒酱来煮,虽然说是辣椒酱,但每次它的味道都让我觉得像番茄酱比较多,酸酸甜甜,很重口味,很下饭的一道菜,却很容易煮~<br /><br /><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/KmZ3cqC6gKd7SBU3RtZ-Tg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpThCB1aEeIGXOJlVdlAVeeFyon0THkGU_BLffb6D_lUGiTzfBoygArewxo9tyC7hOCusjOPyUTQO4tQ9nX31stTpA8zAPACN7Vy0dVcuTwPJ-EGutyN4RYeWMwiufT5ixAQ1OD9NLkg/s400/35.jpg" width="380" height="287" /></a></td></tr></tbody></table><br /><div>材料:maggie辣椒酱(普通番茄酱也行),虾,蒜末<br /><br />1. 首先炒香蒜末<br />2. 倒入虾只翻炒<br />3. 加入番茄酱,盐,味精少许(可以不放)<br />4. 翻炒下,加些水,盖锅焖一会儿,即可上桌。<br /><br />很简单,对不对?很适合第一次煮虾的主妇们,99.9%不会失败~哈哈</div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com3tag:blogger.com,1999:blog-3333759939916121069.post-61419771467900869342010-03-23T12:38:00.000-07:002010-05-01T01:56:29.712-07:00Mushroom parsley Rissoto<span class="Apple-style-span" style=""></span><br /><span class="Apple-style-span" style=""><div><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/RlmJCtx8j-VP3oL1Nm6y2w?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj984VUeqfpeTHGJDv7o9iDvCMScGCdOvT_O6Zd_lDiN0ySG4Kx3deOM87TBFhw_G0FOYxTVtzHOYfHJNm6gOo0-yTHk1F09qlLMj1a_iK2rLlIzDTdRAmlMQpTswDEoPqXJMZR4SxLIA/s640/08.jpg" width="380" height="511" /></a></td></tr></tbody></table></div></span><div><br /></div>前天看到有切好的蘑菇售卖,结果一次过买了几样材料,还在超市无聊的拍了几张购物照片,真的很废下我朋友!照片整理好了会上来跟大家分享下^^<br />材料刚好可以做 Rissoto 或意粉,最终选择尝试做 Rissoto。不正宗的Rissoto,意大利米改用白米,wine改用绍兴花雕(米桶说绍兴也可以的),没有butter改用橄榄油,因为butter真的太肥了~~~也懒惰出去买~~不过还是很好吃啦^^<br /><br />然后某人睡醒看到我的这张照片时,他讲这个什么来的?做什么酱奇怪的?等下吃这个阿?你又在实验什么哦?我的照片有丑到~~~还是摆设丑到??看起来有酱难吃咩?好才吃的时候他讲可以吃,他问做什么不要用那个有“丝”的cheese?我讲太久没有煮了,很多东西要买,慢慢买着去,东西很贵勒,蘑菇,鲜奶油,parsley,都买了十多块勒!反正这个cheese也是很好吃,只是没有“丝丝”而已吗!<img src="http://cforum1.cari.com.my/images/smilies/default/sweat.gif" /><br /><br /><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/zTA593AuOj7tV-kVplo5og?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUYypchSZY_qUH7lA37WTB-xt6ns0Zw5KfdBygNp2IhwkcrK1pBSfvbktAUAQBN7bfs7_6XwZBgcNuA_PWQL7A-3Khg66gQ6u2UmiY6cBkNPbkfKM4OWqE0S-sdr1dR2PRBE-lSUQGA/s400/24782_376459877757_243283707757_3731499_254106_n.jpg" width="400" height="285" /></a></td></tr></tbody></table><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmiRTgmGjU5BHN9WR-zVQpjO0s1nZcx6QYOk_nRpX5R7zkEWkCT8Y7jNNzvrzDuYimK1-2zYNq28lxTgbfXSbjqAKBMnsc1-hheHU9-yMsyNODF4G-O6FyhmLbVs2wiXK4JwoPRZ9IJQ/" width="353" height="400" /><br /><br />材料:白米,蘑菇,橄榄油,蒜,洋葱,高汤,胡椒粉,芝士,鲜奶油,绍兴花雕酒,意大利香菜(italian parsley)<br /><br />* 将洋葱和蒜,芝士切碎,蘑菇切片,备用<br />* 橄榄油爆香3分1的洋葱和蒜,炒香后加入蘑菇,翻炒下就加入绍兴花雕酒<br />* 蘑菇翻炒一下,就可以先把蘑菇拿起来<br />* 继续再加一点橄榄油,倒入剩下3分2的洋葱和蒜爆香<br />* 加入米,翻炒下,马上加入一点高汤<br />* 一边翻搅米饭,当锅里的汤汁快收干时,马上再加入些高汤,重复这个动作<br />* 当米饭8-9分熟时,倒入鲜奶油,之前翻炒得蘑菇,盐,parsley,芝士碎片(也可以加入味精或胡椒粉)<br />* 然后香喷喷的 rissoto就出炉咯~~~在饭上面可以再加一些碎italian parsley,不过不是每个人都习惯的味道啦~~~然后我喜欢加胡椒粉,很好吃,还有加一些之前切好的芝士碎。<br /><br />建议:<br />我个人觉得意大利米比较不容易烂,却也能吸汁,比较好吃,可是我不习惯意大利米,很粗,比较喜欢白米<br />如果你们也选择不放butter,一定要放适量盐,用butter才是正宗的,也比较香,够味<br />蘑菇在市场买,还是一粒的好,切片的很难洗干净!AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-65169326666849047552010-03-22T14:03:00.000-07:002010-05-01T01:39:00.603-07:00辣香茄子<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXB6NQVSRPOIUWhuxA4d6JNo-d7Zv9u_roXsRSo4Pr3q8jvHGVY4Xt6Hf5AfehtM_iL4RjQ_XeMfNG0hyphenhyphenqkW15qACuAbLvwImTIN6s3bFrUj_xnBnbLVnVcLRE3lAWaLVZEMOaIce3w/s1600-h/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXB6NQVSRPOIUWhuxA4d6JNo-d7Zv9u_roXsRSo4Pr3q8jvHGVY4Xt6Hf5AfehtM_iL4RjQ_XeMfNG0hyphenhyphenqkW15qACuAbLvwImTIN6s3bFrUj_xnBnbLVnVcLRE3lAWaLVZEMOaIce3w/s640/02.jpg" width="380" border="0" height="511" /></a></div><br />材料:蒜头,虾米,咖喱粉,茄子<br /><br />首先爆香虾米和蒜头,接着倒入茄子和盐,咖喱粉大火一起翻炒,适当的时候加些水再盖锅焖下(这样比较不会炒烂茄子,而且茄子很入味),然后就可以上桌了 ^^<br /><br />家里人比较不能吃辣,所以我就放多多的咖喱粉而已,你们还可以加子天椒~~瓦~~光想就觉得很辣很爽^^<br />很下饭的菜,放入碟子不久后,很多红红的辣椒油会流下来,很喜欢那个辣油来配饭^^ 不过我只吃几口而已<span style="color:olive;"><img alt="" smilieid="6" src="http://cforum5.cari.com.my/images/smilies/default/mad.gif" border="0" /></span>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-52111991834685798542010-03-22T13:53:00.001-07:002010-05-01T01:44:25.503-07:00清汤冬粉<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAENIrGza5KqwlMCNxKOafWOMvOUshpQs0l9r5RbeaGK4legpH3dEB827CDbSIWaf8ewz9SjFPw_WmK-KaNA8VB9czRpQ54cBDt-0B04xRCZSz8cuXDkm3UvdOKB13D7kdj4I-wmC8Q/s1600-h/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAENIrGza5KqwlMCNxKOafWOMvOUshpQs0l9r5RbeaGK4legpH3dEB827CDbSIWaf8ewz9SjFPw_WmK-KaNA8VB9czRpQ54cBDt-0B04xRCZSz8cuXDkm3UvdOKB13D7kdj4I-wmC8Q/s640/01.jpg" width="380" border="0" height="511" /></a></div><br />昨天炒的冬粉吃不完,也没有新的冬粉了(我只能吃这个,在减肥>.<),所以就用过夜的冬粉煮了这个清汤冬粉。先把冬粉的油脂烫掉(因为之前 的董粉用来炒的,很多油),然后在一起煮~~~~没有什么创意的减肥餐,但是摆设拍照加后制都用了一天时间,本来萝卜丝这些摆到美美在中间,结果在辛苦2 个小时后开动时,意外发现搅乱后颜色更美,重新拍过<img src="http://img.baidu.com/hi/face/i_f11.gif" /><br />有美美的构图后,就很恼火怎么跟别人照片的颜色不一样,明明构图对了阿!<img src="http://img.baidu.com/hi/face/i_f19.gif" />男佣回来看了告诉我,人家用很好的专业 机!他们那些博客真的很疯勒!为了一个不能赚广告费的blog还花酱多钱买相机,花酱多心思弄美美!连我家的男佣都ps不到酱美,我也要用专业机~~~<img src="http://img.baidu.com/hi/face/i_f32.gif" />AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-80901594855326356492010-03-18T12:06:00.000-07:002010-05-01T01:47:16.357-07:00妈妈的菜=〉香菇肉酱马铃薯不知道中国有没有香菇肉酱?其实这道菜是我妈妈的菜,不知道是她自己研究还是跟别人学来的,这道菜在马来西亚都好像没几个人煮,只看过我妈妈煮,所以觉得 妈妈很厉害下<img src="http://img.baidu.com/hi/face/i_f28.gif" />也很好吃的哦^^<br /><br /><table style="width: auto;"><tbody><tr><td><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDz4U5qKyGSoHBxg4_uFZT5yNpMyEOhbWTq8Qs5jSxNjJHSjq1svmOujjk_jooHj8Goc8deHWN2RDxIhtWP3An0NjD01DTrNxLfDchvcgxR9wq21dPYf40px5SsTqy7uDQqpiN_kamw/s400/DSC01340copy.jpg" /></td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><br /></td></tr></tbody></table>小时候我本就讨厌香菇肉酱,后来有一次妈咪拿来焖马铃薯,我就爱上了!尤其是隔夜的,很赞!<br /><br />食谱:<br /><br />马铃薯先煎炸过,软硬薄厚可以随自己喜好<br />炒香洋葱碎,下煎炸过的马铃薯,翻炒<br />然后下香菇肉酱,加水(水可以随自己喜好!我觉得多多水给它焖比较好吃!不喜欢香菇肉酱的味道太浓<img smilieid="6" src="http://cforum003.cari.com.my/images/smilies/default/mad.gif" border="0" /><span style="color:olive;"> </span> )<br />然后可以上桌咯^^<br />现在自己开始研究菜色之后,才发现我妈咪真的还蛮厉害做菜的<span style="color:olive;"><img smilieid="31" src="http://cforum003.cari.com.my/images/smilies/default/titter.gif" border="0" /></span>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com4tag:blogger.com,1999:blog-3333759939916121069.post-67239183770573559832010-03-18T11:18:00.000-07:002010-05-01T01:49:04.966-07:00家常小菜 =〉蚝油清炒小白菜<div class="separator" style="clear: both; text-align: center;"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxKt_LBjLZVEe81VChVXZUA8xoqytg-uPmLlgqEiJtmpNN2kkChOs6PbaxIyyC-vXO3sKF259prlTj8mQInkXaKoeyoYUe-FE_kUDWtZJbn9Az89xEkojSfny-Tjk53g9VO_3DqEcgw/s1600-h/DSC01543copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxKt_LBjLZVEe81VChVXZUA8xoqytg-uPmLlgqEiJtmpNN2kkChOs6PbaxIyyC-vXO3sKF259prlTj8mQInkXaKoeyoYUe-FE_kUDWtZJbn9Az89xEkojSfny-Tjk53g9VO_3DqEcgw/s320/DSC01543copy.jpg" width="320" border="0" height="291" /></a></span></div><div style="text-align: center;"><span style="font-size:100%;"><br /></span></div><div style="text-align: center;"><span style="font-size:100%;"><br /></span></div><div style="text-align: center;"><span style="font-size:100%;">很简单的菜,应该不用再附上做菜方法了吧^^<br />我很喜欢用蚝油做菜的,可是妈妈讲不健康<img src="http://img.baidu.com/hi/face/i_f11.gif" /></span></div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com1tag:blogger.com,1999:blog-3333759939916121069.post-86338993021922041292010-03-15T01:20:00.000-07:002010-05-01T01:46:30.845-07:00家常小菜 =〉蚝油清炒乌龟豆<table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/evZFSVhz6ZjV3CY6BCxrpA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrjPKOZTIQTGk0Gmr_fsjhyphenhyphenN3ATG6fMAKhH8WtUze0VIq7s7q07eaobx15AwcdhPIJgMb7szKs-VJuh6wqNSFUIAvdpeQUH4_gvnDw4nYvdXz_68t0BJNEGyh37DiMxahhEBvx3mJfg/s400/Untitled-2-1.jpg" /></a></td></tr></tbody></table><br /><div><br /></div>很简单的家常小菜,用耗油和蒜米,清炒乌龟豆,很喜欢多多的蒜米和浓浓的香味^^AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com1tag:blogger.com,1999:blog-3333759939916121069.post-55554237323711690382010-03-15T01:11:00.000-07:002010-03-15T01:14:10.259-07:00异国料理 =〉烟肉夏威夷蛋饼<tr><td><a href="http://picasaweb.google.com/lh/photo/jaYJFMMo0COaWCRU2Zc3Kw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q7ZLplU0NzuC_MhlX5ADyoDv3ymMxaGpIV6d2Op1JzJF9XyVggSVlTDRVkRZ8DXEjT-Y7Mf4I5KPvxx15OlUtzjnO7iok2RSZO2pjh_QQsIlRnFnIRAC59UmoVzadMJ5Vdlm-9SUDA/s400/02.jpg" /></a><br /><br /></td></tr><br />罐头黄梨买来一个月了,终于舍得拿出来煮鸟<br />svenja姐姐的这道菜真的很好吃捏!<br />饼皮到底是因为我自己翻面弄碎的,还是材料分量问题<br />不过还是很好吃拉!<br />某人看不惯我丑丑的排版,帮我排<br /><br />份量: 2人份<br /><br />4-6片黄梨圈(罐头空心黄梨,要留下罐头里的黄梨水)<br />4-6片烟肉(bacon)<br />75ml矿泉水<br />75ml黄梨水(罐头黄梨里的水)<br />150g面粉(all-purpose-flour,过筛)<br />¼茶匙发粉(baking powder,过筛)<br />¼茶匙盐<br />2粒鸡蛋(蛋黄蛋白分开)<br />1束细葱(切细)<br />2汤匙牛油<br /><br />* 将蛋白打发<br />* 蛋黄加少许盐搅拌<br />* 加入面粉,发粉,矿泉水及少许黄梨水,再搅拌<br />* 然后加入蛋白,小心搅拌均匀<br />* 平底锅下牛油,倒入两片烟肉,细葱,及两片黄梨,煎大约2-3分钟<br />* 然后倒入一半的面粉糊,每面煎至少许金黄色<br />* 完成了^^<br /><br />ps:后来svenja姐姐告诉我,她也是很小心翼翼的翻饼皮,真的很容易碎呀!AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-5872954644378099972010-03-15T01:04:00.000-07:002010-03-15T01:04:42.942-07:00道地德国农村早餐道地德国农村早餐<br />
<br />
<table style="width: auto;"><tbody>
<tr><td><a href="http://picasaweb.google.com/lh/photo/Kvcx8_NQg73chmpgerAcrw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTtPZ9626q8LWALGgj5nwvHjuafT0fmw_2uU6IBb96Fz6eKHF7-Ruo8GRMo5pZV6-87S4DjGfV0Y8KiDg-bcks9Q2uJMl_ZvmO03PWv50KkpatjdMQ2Lb4Xsxol8648hlJtOiWrZDBQ/s400/DSC01303copy.jpg" /></a><br />
<br />
</td></tr>
</tbody></table>超级好吃的一道菜!!<br />
这是我住在德国的一位马来西亚烹饪网友教的!因为她,我学到了很多德国料理<br />
其实这道菜还挺复杂的,需要时间心思来烹饪!但是真的太好吃了!!所以早餐吃这个,真的很棒!<br />
而且男佣很喜欢这道菜!还指名叫我煮这道料理!他第一次吃的时候,是已经冷掉鸟的,可是他还是把它吃光光<br />
<br />
<br />
马铃薯洗干净,丢进锅里煮30分钟<br />
煮好的马铃薯,剥皮,切块<br />
起锅,加入牛油<br />
加入洋葱碎,炒香洋葱,继续加入熏猪肉<br />
翻炒一阵,然后先放进一个盘子<br />
<br />
用回旧锅,加入牛油<br />
继续加入之前煮好的马铃薯,加盐,加胡椒粉,加灯笼椒粉<br />
翻炒差不多时,加入之前炒香的洋葱和熏猪肉<br />
继续翻炒,差不多时,在上面加一粒蛋<br />
继续翻炒,然后就可以上桌了!<br />
<div><br />
</div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-79486177616340381272010-03-15T00:56:00.000-07:002010-05-01T01:45:02.080-07:00自己DIY =〉马铃薯烟肉蛋炒饭马铃薯烟肉蛋炒饭<br /><br /><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/hDphQNUOx5i7RwkiwBX_pg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1Y9mV746NJiGMOtVNm-uBORZPllr4A_kmIM4JVbv173Ur535aTbo5RTj_mQc7ZodBMCaj3gT_plgdwQCV6dJ9GezHN71IOiucoSQuV6hLC1fEntOJRCaWxdeB7g0oXELOh0vV0HgFg/s400/04.jpg" /></a><br /><br /><br /><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/_qqHxbbwk3WN-eEewHNzTw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJd2z3rK-mFAhGqJs-TvT0503IfXf0IaC8nnkbNiermXKFGSoVMdYgrmFTHnr-NvXe8dJWvbwFpv2byXimRxpCetBbT_vKondmKw9Z0QZ7t1Bt-1S4KpGJJd5aESn3TUtd2ZqC-Y6iQ/s400/01.jpg" /></a></td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><br /></td></tr></tbody></table></td></tr></tbody></table>为了清完剩下的一小粒马铃薯和烟肉,我特地煲饭炒了这个饭<br />超级推荐这个饭!!好好吃捏<br />我还偷偷加了菜浦玩玩,没想到菜浦真的可以拿来炒饭,迟些时候来研究一个菜浦炒饭<br /><br />这次的排版完全是自己一手包办,不再靠某男了,我真的又进步了^^<br /><br /><br />材料:饭,一小粒马铃薯,一片烟肉,洋葱,蒜茸,少许菜浦,少许青葱,鸡蛋1粒,牛油<br /><br />* 烟肉切小块,马铃薯和洋葱切碎<br />* 下牛油,用平底锅炒鸡蛋<br />* 下牛油,炒香马铃薯<br />* 着这下洋葱,炒香后下蒜茸,继续下烟肉和菜浦,加少许盐和适量胡椒粉<br />* 倒入饭一起翻炒,要上桌之前倒入之前的鸡蛋,翻炒下即可上桌<br />* 摆上青葱,开动咯^^AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-28492960609616602232010-03-15T00:38:00.000-07:002010-05-01T01:55:23.458-07:00家常肉 =〉可乐鸡翅膀可樂雞翼<br /><br /><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/0vJM6Qzw9rGth8oEJ3nA_g?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmU-3baGHDEcXpaz1GBAyWZ5gxD1glMitw2p3FDJEf8eDnYL6PLru-6q3RmHHBuC0CxeMYU1ZG-_UJs9kzfRFt8qARrSMDVP0B9OCjDrGOf9RFVzN06mSSke8VKiJ1GsYZX38-ECgUg/s400/DSC01448copy.jpg" /></a><br /><br /></td></tr></tbody></table>材料:<br />雞翼1斤<br />可樂汽水1罐(可酌加)<br />檸檬2片<br />薑1片<br />蒜頭1粒<br /><br />調味:<br />鹽1茶匙<br />老抽1茶匙<br /><br />做法:<br />1. 雞翼洗凈,飛水後瀝乾。<br />2. 起鑊爆香薑、蒜片,下雞件兜炒,加可樂煮滾,落調味料及檸檬片。<br />3. 轉慢火炆煮約15分鐘即可。<br /><div><br /></div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0tag:blogger.com,1999:blog-3333759939916121069.post-19314348596393488142010-03-14T04:23:00.000-07:002010-05-01T01:53:32.908-07:00德国香肠香蒜培根意粉<div><br /></div><div><span class="Apple-style-span" style="font-size:small;">德国香肠香蒜培根意粉 </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/XDWruvl6ewq2zn4k64jS4A?authkey=Gv1sRgCOvpgpmbmLWROg&feat=embedwebsite"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8IQ2wyACL13cjsNS-XqKBwE9yTmAdjegZBICqLeEuQqAMWdWtbIE-MFgUYiThc0Z0hflIRoXRc3cda2WTNrGjYjYVuxhbiib9zHd4qd9CVetSLd-TI7c-n7NtlBcUO4miYMCJySjOA/s400/DSC01663copy.jpg" /></span></a><span class="Apple-style-span" style="font-size:small;"><br /><br /></span><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/CgI7wFEKrr3iJmgb9t9rSw?authkey=Gv1sRgCOvpgpmbmLWROg&feat=embedwebsite"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYO__tiYTsRGr99paqgoXEN624esDnlyr7Qn3U57KcXrBiFl7Iq2sgXPYSyOX66utvp_O94aSkrtWuA6LfXeHWbQ5bO9_HvTnpxi7mDNrmSSNCTWVAI39BBoPMn-G5oGbniFXdu2ocw/s400/DSC01664copy.jpg" /></span></a></td></tr></tbody></table></td></tr></tbody></table></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">材料:意粉,德国香肠,适量bacon bits,香菇,半颗洋葱,橄榄油,garlic powder,迷迭香</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">* 先烫好意粉,煎好香肠,炒香香菇</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">* 热锅下橄榄油,下洋葱炒香</span></div><div><span class="Apple-style-span" style="font-size:small;">* 加入bacon bits一起炒香,然后下意粉</span></div><div><span class="Apple-style-span" style="font-size:small;">* 翻炒意粉,下适量的garlic powder一起翻炒</span></div><div><span class="Apple-style-span" style="font-size:small;">* 差不多了,就下香菇一起翻炒,然后就可以上桌了、</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">* 面和香肠摆美美,摆上香菇和迷迭香后,在面上面撒上bacon bits和garlic powder,就可以吃了^^</span></div><div><br /></div>AppleFishhttp://www.blogger.com/profile/07037153483733562459noreply@blogger.com0