tag:blogger.com,1999:blog-33221143246644676032024-02-09T04:14:26.883+08:00工程師的杯具廚房Anonymoushttp://www.blogger.com/profile/06061308229724956626noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3322114324664467603.post-73605063032238827982013-10-25T14:13:00.001+08:002013-10-25T14:13:25.518+08:00海鮮炊飯<div style="text-align: center;"><br />
<a href="http://www.flickr.com/photos/napmas/9545217283/" title="DSC_7302 by napmas, on Flickr"><img alt="DSC_7302" height="534" src="http://farm4.staticflickr.com/3804/9545217283_d7ca68e4ff_c.jpg" width="800" /></a>&gt;</div><br />
<br />
<!--more--><b><u><span class="Apple-style-span" style="font-size: large;">海鮮炊飯</span></u></b><br />
<br />
材料 :<br />
<blockquote><br />
蛤蜊 蝦子 中卷 洋蔥 米酒 白米 蔥</blockquote><br />
<br />
作法 :<br />
<ol><br />
<li>蛤蜊泡水去沙、蝦子去殼洗淨、中卷切段洗淨、洋蔥切絲、蔥切花、米泡水備用</li><br />
<li>平底鍋加少量水米酒,下蛤蜊後加蓋煮至殼打開,連同水倒出備用</li><br />
<li>平底鍋洗淨,熱油,下洋蔥炒軟,再下蝦子及中卷炒至變色後取出蝦子及中卷</li><br />
<li>加入泡好的米,做適當的調味,小火煮十分鐘,加上隔熱墊煮十分鐘,蛤蜊、蝦子、中卷連同蒸好的汁(小心不把把蛤蜊含的砂一起倒進去)加入鍋中,拌勻再煮十分鐘</li><br />
<li>灑上蔥花悶一會即可起鍋</li><br />
</ol><br />
Note :<br />
<ol><br />
<li>本來要做燉飯的,但沒鮮奶油,變炊飯也不錯</li><br />
<li>因為蛤蜊會出水,米的水量要略少一些</li><br />
</ol><br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/06061308229724956626noreply@blogger.com0tag:blogger.com,1999:blog-3322114324664467603.post-72192476829977452742013-08-30T16:53:00.002+08:002013-08-30T18:09:30.304+08:00鐵板蛋豆腐<div style="text-align: center;">
<a href="http://www.flickr.com/photos/napmas/8677132851/" title="DSC_4689 by napmas, on Flickr"><img alt="DSC_4689" height="534" src="http://farm9.staticflickr.com/8381/8677132851_4ea62be18b_c.jpg" width="800" /></a></div>
<a name='more'></a><b><u><span class="Apple-style-span" style="font-size: large;">鐵板蛋豆腐</span></u></b>
材料 :
<blockquote>
雞蛋豆腐、洋蔥、紅甜椒、黃甜椒、蒜末、奶油
沙茶醬 醬油、蠔油、酒、香油</blockquote>
麵糊作法 :
鬆餅作法 :
<ol>
<li>洋蔥切絲,與鹽、蒜末拌均備用。甜椒切條備用</li>
<li>熱油鍋,放入切成約1.5公分厚的豆腐煎至兩面金黃香酥</li>
<li>豆腐移至鍋邊,加入蒜末爆香,再加入洋蔥、甜椒、少許的水、沙茶醬、蠔油、醬油略煮,最後加入太白粉勾芡</li>
<li>起鍋前嗆入米酒,輕輕拌勻後盛盤澆點香油即可。</li>
</ol>
Note :
<ol>
<li>蛋豆腐超易碎,要煎至金黃也要有相當的耐心,很難搞,一不小心就杯具 orz</li>
</ol>
Ref :
<ol>
<li> 型男大主廚 2 p.41</li>
</ol>Anonymoushttp://www.blogger.com/profile/06061308229724956626noreply@blogger.com0tag:blogger.com,1999:blog-3322114324664467603.post-30333088011149270082013-08-16T11:51:00.002+08:002013-08-30T16:53:39.638+08:00涼拌老虎菜<div style="text-align: center;">
<a href="http://www.flickr.com/photos/napmas/9249633040/" title="DSC_6634 by napmas, on Flickr"><img alt="DSC_6634" height="534" src="http://farm8.staticflickr.com/7444/9249633040_fd751b8bf5_c.jpg" width="800" /></a></div>
<a name='more'></a><b><u><span class="Apple-style-span" style="font-size: large;">涼拌老虎菜</span></u></b>
材料 :
<br />
<blockquote>
彩椒 洋蔥 臍橙 醋 梅子粉 <strike>素肚</strike></blockquote>
作法 :
<br />
<ol>
<li>洋蔥去皮切細絲,彩椒切絲,臍橙去皮切塊備用</li>
<li>取適量的醋依個人口味調入梅子粉</li>
<li>將上述兩樣混合均勻,置入冰箱冰涼即可</li>
</ol>
Note :
<br />
<ol>
<li>覺得醋太酸的話,可以擠一些橙汁取代</li>
<li>先泡冰水可避免洋蔥太辣口,</li>
</ol>
Anonymoushttp://www.blogger.com/profile/06061308229724956626noreply@blogger.com0