tag:blogger.com,1999:blog-25978168602588661472012-02-17T01:43:01.527+08:00A place to share our homely dishes劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.comBlogger611100tag:blogger.com,1999:blog-2597816860258866147.post-49051842272499714982012-01-19T15:03:00.001+08:002012-01-19T15:05:16.598+08:00<br /><div class="MsoNormal"><a href="http://2.bp.blogspot.com/-Kfbe2TXSCds/Txe_3f9S3rI/AAAAAAAAFDw/XUCNm6Q7e7g/s1600/IMG_0709.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Kfbe2TXSCds/Txe_3f9S3rI/AAAAAAAAFDw/XUCNm6Q7e7g/s400/IMG_0709.JPG" width="400" /></a><b><span style="font-family: 新細明體, serif;"></span></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif;"><br /></span></b></b></div><div class="MsoNormal"><b><b><span style="font-family: 新細明體, serif; font-size: large;"><br /></span></b></b></div><span style="font-size: large;"><b>材料：</b><b><span lang="EN-US"><o:p></o:p></span></b></span><br /><div class="MsoNormal"></div><ul><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">白蘿蔔</span><span lang="EN-US">2</span><span style="font-family: 新細明體, serif;">千克</span><span lang="EN-US"> (</span><span style="font-family: 新細明體, serif;">刨絲</span><span lang="EN-US">)</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">水</span><span lang="EN-US">1</span><span style="font-family: 新細明體, serif;">杯</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">油</span><span lang="EN-US">1</span><span style="font-family: 新細明體, serif;">湯匙</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">臘腸</span><span lang="EN-US">4</span><span style="font-family: 新細明體, serif;">條</span><span lang="EN-US"> (</span><span style="font-family: 新細明體, serif;">切粒</span><span lang="EN-US">)</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">蝦米</span><span lang="EN-US">1/4</span><span style="font-family: 新細明體, serif;">杯</span><span lang="EN-US"> (</span><span style="font-family: 新細明體, serif;">浸軟</span><span lang="EN-US">, </span><span style="font-family: 新細明體, serif;">浸蝦米水待用</span><span lang="EN-US">)</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">冬菇</span><span lang="EN-US">8</span><span style="font-family: 新細明體, serif;">隻</span><span lang="EN-US">(</span><span style="font-family: 新細明體, serif;">浸軟後切粒</span><span lang="EN-US">, </span><span style="font-family: 新細明體, serif;">浸冬菇水待用</span><span lang="EN-US">)</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">粘米粉</span><span lang="EN-US">340</span><span style="font-family: 新細明體, serif;">克</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">澄麵</span><span lang="EN-US">115</span><span style="font-family: 新細明體, serif;">克</span></span></li><li><span style="font-family: 新細明體, serif; font-size: large;">芝蔴少許許</span></li></ul><span style="font-size: large;"><br /></span><br /><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span style="font-family: 新細明體, serif;">盛器：</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><span lang="EN-US">23-25</span><span style="font-family: 新細明體, serif;">厘米圓形盛器或其他合適的選擇</span><span lang="EN-US">(</span><span style="font-family: 新細明體, serif;">表面塗油待用</span><span lang="EN-US">)<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span style="font-family: 新細明體, serif;">調味料：</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></div><div class="MsoNormal"></div><ul><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">鹽</span><span lang="EN-US">2</span><span style="font-family: 新細明體, serif;">茶匙滿</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">雞粉</span><span lang="EN-US">2</span><span style="font-family: 新細明體, serif;">茶匙</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">胡椒粉</span><span lang="EN-US">1</span><span style="font-family: 新細明體, serif;">茶匙或多些</span></span></li><li><span style="font-size: large;"><span style="font-family: 新細明體, serif;">糖</span><span lang="EN-US">1</span><span style="font-family: 新細明體, serif;">湯匙匙</span></span></li></ul><span style="font-size: large;"><br /></span><br /><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span style="font-family: 新細明體, serif;">煮蘿蔔及其他材料：</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></div><div class="MsoNormal" style="margin-left: 27.0pt; mso-list: l1 level1 lfo1; tab-stops: list 27.0pt; text-indent: -27.0pt;"><span style="font-size: large;"><span style="font-family: 新細明體, serif;">下油把蝦米</span><span lang="EN-US">, </span><span style="font-family: 新細明體, serif;">臘腸爆香</span><span lang="EN-US">, </span><span style="font-family: 新細明體, serif;">加入冬菇粒</span><span lang="EN-US">, </span><span style="font-family: 新細明體, serif;">剷起待用</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-left: 27.0pt; mso-list: l1 level1 lfo1; tab-stops: list 27.0pt; text-indent: -27.0pt;"><span style="font-size: large;"><span style="font-family: 新細明體, serif;">把蘿蔔絲</span><span lang="EN-US">, </span><span style="font-family: 新細明體, serif;">冬菇水</span><span lang="EN-US">, </span><span style="font-family: 新細明體, serif;">蝦米水及水同煮</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-left: 27.0pt; mso-list: l1 level1 lfo1; tab-stops: list 27.0pt; text-indent: -27.0pt;"><span style="font-size: large;"><span style="font-family: 新細明體, serif;">加入雞粉及調味料</span><span lang="EN-US">, </span><span style="font-family: 新細明體, serif;">加蓋煮約</span><span lang="EN-US">30</span><span style="font-family: 新細明體, serif;">分鐘把蘿蔔煮至軟身</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-left: 27.0pt; mso-list: l1 level1 lfo1; tab-stops: list 27.0pt; text-indent: -27.0pt;"><span style="font-size: large;"><span style="font-family: 新細明體, serif;">加入粉拌至糊稠</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-left: 27.0pt; mso-list: l1 level1 lfo1; tab-stops: list 27.0pt; text-indent: -27.0pt;"><span style="font-size: large;"><span style="font-family: 新細明體, serif;">放入糕盤內</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YKX8UFA8pqI/Txe_5VJ47vI/AAAAAAAAFD4/WHvthb00Qbk/s1600/IMG_0716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-YKX8UFA8pqI/Txe_5VJ47vI/AAAAAAAAFD4/WHvthb00Qbk/s400/IMG_0716.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-size: large;"><b><span style="font-family: 新細明體, serif;">蒸法：</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></div><div class="MsoNormal" style="margin-left: 27.0pt; mso-list: l0 level1 lfo2; tab-stops: list 27.0pt; text-indent: -27.0pt;"><span style="font-size: large;"><span style="font-family: 新細明體, serif;">先以大火燒開</span><span lang="EN-US">, </span><span style="font-family: 新細明體, serif;">加蓋蒸</span><span lang="EN-US">20</span><span style="font-family: 新細明體, serif;">分鐘</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-left: 27.0pt; mso-list: l0 level1 lfo2; tab-stops: list 27.0pt; text-indent: -27.0pt;"><span style="font-size: large;"><span style="font-family: 新細明體, serif;">改以中蒸約</span><span lang="EN-US" style="font-family: 'Times New Roman', serif;">1.5</span><span style="font-family: 新細明體, serif;">至</span><span lang="EN-US" style="text-indent: -27pt;">2</span><span style="font-family: 新細明體, serif; text-indent: -27pt;">小時</span></span></div><div class="MsoNormal"><span style="font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span style="font-family: 新細明體, serif;">注意：</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體, serif;">要不時加入入鍋，以免燒乾</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體, serif;">以竹籤插入糕內，測試糕是否蒸透</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-4905184227249971498?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-17870093544655799092011-10-01T19:35:00.001+08:002011-10-01T19:36:18.111+08:00<br /><a href="http://4.bp.blogspot.com/-BYLAOkEcGgg/Tob6u6KtskI/AAAAAAAAFC4/TPEomqik80I/s1600/IMG_8996.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-BYLAOkEcGgg/Tob6u6KtskI/AAAAAAAAFC4/TPEomqik80I/s640/IMG_8996.JPG" width="480" /></a><span style="font-size: large;"><span lang="EN-US"> </span></span><br /><br /><span style="font-size: large;"><span lang="EN-US">(11cm</span><span style="font-family: 新細明體;">蛋糕模</span><span lang="EN-US">)</span></span><br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體;">消化餅底</span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體;">厚薄適隨尊便，但一定要按比例，即消化餅</span><span lang="EN-US">(</span><span style="font-family: 新細明體;">壓碎</span><span lang="EN-US">)</span><span style="font-family: 新細明體;">與融牛油是</span><span lang="EN-US">2:1</span></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><u><span style="font-family: 新細明體;">餡料</span><span lang="EN-US"></span></u></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體;">忌廉芝士</span><span lang="EN-US">500g</span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體;">糖</span><span lang="EN-US">75g</span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體;">蛋白</span><span lang="EN-US">2</span><span style="font-family: 新細明體;">隻</span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體;">鮮忌廉</span><span lang="EN-US">1/2</span><span style="font-family: 新細明體;">量杯</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NojVAZEdo2k/Tob62y1NpcI/AAAAAAAAFC8/TMabiIiiI-c/s1600/IMG_9004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體;">椰漿</span><span lang="EN-US">1</span><span style="font-family: 新細明體;">量杯</span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="font-family: 新細明體;">魚膠粉</span><span lang="EN-US">1</span><span style="font-family: 新細明體;">湯匙以</span><span lang="EN-US">3</span><span style="font-family: 新細明體;">湯匙熱水座溶</span></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><u><span style="font-family: 新細明體;">製法</span></u></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><span style="font-size: large;"><span lang="EN-US">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: &quot;Times New Roman&quot;; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><span style="font-family: 新細明體;">將蛋白打至企身待用</span></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><span style="font-size: large;"><span lang="EN-US">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: &quot;Times New Roman&quot;; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><span style="font-family: 新細明體;">將鮮忌廉打起待用</span></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><span style="font-size: large;"><span lang="EN-US">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: &quot;Times New Roman&quot;; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><span style="font-family: 新細明體;">忌廉芝士加糖拌勻</span></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><span style="font-size: large;"><span lang="EN-US">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: &quot;Times New Roman&quot;; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><span style="font-family: 新細明體;">芝士混合物加入椰漿拌勻</span></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><span style="font-size: large;"><span lang="EN-US">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: &quot;Times New Roman&quot;; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><span style="font-family: 新細明體;">加入魚膠粉水拌勻</span></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><span style="font-size: large;"><span lang="EN-US">6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: &quot;Times New Roman&quot;; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><span style="font-family: 新細明體;">加入</span><span lang="EN-US">(1)</span></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><span style="font-size: large;"><span lang="EN-US">7.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: &quot;Times New Roman&quot;; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><span style="font-family: 新細明體;">加入</span><span lang="EN-US">(2)</span></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><span style="font-size: large;"><span lang="EN-US">8.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: &quot;Times New Roman&quot;; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><span style="font-family: 新細明體;">倒入餅底</span></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><span style="font-size: large;"><span lang="EN-US">9.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: &quot;Times New Roman&quot;; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><span style="font-family: 新細明體;">雪約</span><span lang="EN-US">2-3</span><span style="font-family: 新細明體;">小時至凝結</span></span></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><br /></div><div class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;"><a href="http://4.bp.blogspot.com/-NojVAZEdo2k/Tob62y1NpcI/AAAAAAAAFC8/TMabiIiiI-c/s1600/IMG_9004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-NojVAZEdo2k/Tob62y1NpcI/AAAAAAAAFC8/TMabiIiiI-c/s400/IMG_9004.JPG" width="300" /></a><span style="font-size: large;"><span style="font-family: 新細明體;"> </span></span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-1787009354465579909?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-1972421520751825072011-07-10T06:59:00.003+08:002011-07-10T07:07:41.797+08:00<a href="http://4.bp.blogspot.com/-PkF3kk1lcSQ/ThjfIbgc8UI/AAAAAAAAAIU/NtUmwJhq8RY/s1600/IMG_0170.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5627493070315254082" border="0" alt="" src="http://4.bp.blogspot.com/-PkF3kk1lcSQ/ThjfIbgc8UI/AAAAAAAAAIU/NtUmwJhq8RY/s320/IMG_0170.JPG" /></a><br /><br /><div><br /><div><span style="font-size:130%;">材料:<br />cream cheese 300g<br />鮮奶 80g<br />糖霜 25g<br />粟粉 30g<br />蛋黃 3隻<br />蛋白 3隻<br />砂糖 30g<br /><br />做法:<br />1. 在 8吋方型的防黏餅模內均勻地塗上牛油，在餅模底部鋪上一張牛油紙，待用。<br />2. 將鮮奶、糖霜、鷹粟粉及蛋黃順序攪拌加入cream cheese內。<br />3. 將蛋白及砂糖拂打至企身後，加入以上的cream cheese漿內，攪勻後倒進餅模內。<br />4. 將餅模放進一高身烤盤內，在焗盤注入滾水至餅模的三分之一高度。<br />5. 放進已預熱至 190℃的焗爐焗 20分鐘至表面金黃色。<br />6. 將焗爐的溫度調低至 150℃，把餅模和高身烤盤內取出，倒去水分後，把餅模放回烤盤內，用 150℃再多焗 20分鐘。<br />7. 將芝士餅取出，放涼後即可享用。</span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-197242152075182507?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-88994455524922056382011-02-18T13:01:00.004+08:002011-02-18T13:14:20.845+08:00<a href="http://2.bp.blogspot.com/-glPyoiKEf-g/TV39nqnMo1I/AAAAAAAAAIA/0K6oIpKxWmc/s1600/IMG_9547.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574890771649962834" border="0" alt="" src="http://2.bp.blogspot.com/-glPyoiKEf-g/TV39nqnMo1I/AAAAAAAAAIA/0K6oIpKxWmc/s320/IMG_9547.JPG" /></a><span style="font-size:130%;"> 材料:<br />冷凍批皮 2片<br />蘋果 3個<br />白糖 100g<br />無鹽牛油 10g<br />肉桂粉 ½ 茶匙<br />粟粉 1湯匙<br /><br /><br />做法:<br />1. 蘋果削皮、去芯，果肉切粒，可灑上少許檸檬汁以免變色。<br />2. 把蘋果粒放入小鍋，加白糖和牛油用中火煮，蘋果會出水，邊煮邊攪動，直至果肉變軟和有些透明。<br />3. 加入肉桂粉和以水溶解的粟粉。<br />4. 煮至濃稠後離火，倒入平面容器攤開，放涼後放入冰箱冷藏。<br />5. 把一片冷凍批皮蓋住模具，邊慢慢轉動模具、邊用指尖把批皮壓貼在模具裡，波浪狀的側面也邊壓批皮、邊用手指把凸出邊緣的切除。<br />6. 用叉子在批皮底部戳氣孔，放入冰箱冷藏。<br />7. 焗爐預熱210°C (410°F)，把蘋果餡倒入蓋上批皮的模具後稍為壓平。<br />8. 用壓模在另一片批皮上壓幾個洞作氣孔，把有洞的批皮蓋在已倒入餡料的模具上。<br />9. 在表面掃上蛋汁，放入已預熱的焗爐焗25分鐘，把焗爐溫度調至190°C (375°F)再焗10-15分鐘。 </span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-8899445552492205638?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-5638272547106265462010-03-29T11:15:00.003+08:002010-03-29T11:21:45.459+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hlSoovlzBKE/S7Ace99LHuI/AAAAAAAAAtQ/vDyQz4DcoCI/s1600/IMG_4200.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_hlSoovlzBKE/S7Ace99LHuI/AAAAAAAAAtQ/vDyQz4DcoCI/s400/IMG_4200.JPG" alt="" id="BLOGGER_PHOTO_ID_5453890467098468066" border="0" /></a> <br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5Cok%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>2</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:spaceforul/> <w:balancesinglebytedoublebytewidth/> <w:donotleavebackslashalone/> <w:ultrailspace/> <w:donotexpandshiftreturn/> <w:adjustlineheightintable/> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:usefelayout/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:新細明體; panose-1:2 2 3 0 0 0 0 0 0 0; mso-font-alt:PMingLiU; mso-font-charset:136; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:3 137232384 22 0 1048577 0;} @font-face {font-family:"\@新細明體"; panose-1:2 2 3 0 0 0 0 0 0 0; mso-font-charset:136; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:3 137232384 22 0 1048577 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:none; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:新細明體; mso-font-kerning:1.0pt;} /* Page Definitions */ @page {mso-page-border-surround-header:no; mso-page-border-surround-footer:no;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:349071027; mso-list-template-ids:1272988250;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:1870410322; mso-list-template-ids:1202065492;} @list l1:level1 {mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt;} @list l2 {mso-list-id:1902472848; mso-list-template-ids:-1203763468;} @list l2:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:表格內文; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal" style=""><span style="font-family:新細明體;"><span style="font-weight: bold;">材料</span><span lang="EN-US"><span style="font-weight: bold;"> </span><o:p></o:p></span></span></p> <ul type="disc"><li class="MsoNormal" style=""><span style="font-family:新細明體;">菠菜<span lang="EN-US"> 1 </span>斤</span></li></ul><span style="font-family:新細明體;"> <br /></span> <p class="MsoNormal" style=""><span style="font-family:新細明體;"><span style="font-weight: bold;">醃料 <br /></span><span lang="EN-US"><o:p></o:p></span></span></p> <ul type="disc"><li class="MsoNormal" style=""><span style="font-family:新細明體;">韓式魚露<span lang="EN-US"> 2 </span>湯匙<span lang="EN-US"><o:p></o:p></span></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">橄欖油<span lang="EN-US"> 1 </span>茶匙<span lang="EN-US"><o:p></o:p></span></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">白醋<span lang="EN-US"> 1.5 </span>茶匙<span lang="EN-US"><o:p></o:p></span></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">糖<span lang="EN-US"> 1.5 </span>茶匙<span lang="EN-US"><o:p></o:p></span></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">麻油<span lang="EN-US"> 1 </span>湯匙<span lang="EN-US"><o:p></o:p></span></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">芝麻<span lang="EN-US">1 </span>茶匙<span lang="EN-US"></span><span lang="EN-US"><o:p></o:p></span></span></li></ul> <p class="MsoNormal" style=""><span lang="EN-US" style="font-family:新細明體;"></span><span style="font-weight: bold;font-family:新細明體;" ><span lang="EN-US"> <br /><o:p></o:p></span></span></p> <p class="MsoNormal" style=""><span style="font-family:新細明體;"><span style="font-weight: bold;">做法</span><span lang="EN-US"><o:p></o:p></span></span></p> <ol start="1" type="1"><li class="MsoNormal" style=""><span style="font-family:新細明體;">菠菜切除根部洗淨<span lang="EN-US"><o:p></o:p></span></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">滾水下少許油及鹽</span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">下菠菜2至3分鐘</span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">瀝乾水份</span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">如有冰水先浸會更佳 <br /></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;"><span lang="EN-US"><o:p></o:p></span></span>把所有醃料拌勻，下菠菜 <br /></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">醃約半小時<span lang="EN-US"></span><span lang="EN-US"><o:p></o:p></span></span></li></ol> <div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-563827254710626546?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com1tag:blogger.com,1999:blog-2597816860258866147.post-64854528604296949522010-03-08T23:22:00.002+08:002010-03-08T23:28:03.885+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hlSoovlzBKE/S5UXW6_WW0I/AAAAAAAAAWA/UnIbPtpmAys/s1600-h/IMG_1838.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_hlSoovlzBKE/S5UXW6_WW0I/AAAAAAAAAWA/UnIbPtpmAys/s400/IMG_1838.JPG" alt="" id="BLOGGER_PHOTO_ID_5446285006934006594" border="0" /></a> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hlSoovlzBKE/S5UXWmGY8dI/AAAAAAAAAV4/lZI7qLhGpKk/s1600-h/IMG_1830.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_hlSoovlzBKE/S5UXWmGY8dI/AAAAAAAAAV4/lZI7qLhGpKk/s400/IMG_1830.JPG" alt="" id="BLOGGER_PHOTO_ID_5446285001326391762" border="0" /></a> <br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5Cok%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="chmetcnv"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>2</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:spaceforul/> <w:balancesinglebytedoublebytewidth/> <w:donotleavebackslashalone/> <w:ultrailspace/> <w:donotexpandshiftreturn/> <w:adjustlineheightintable/> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:usefelayout/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:新細明體; panose-1:2 2 3 0 0 0 0 0 0 0; mso-font-alt:PMingLiU; mso-font-charset:136; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:3 137232384 22 0 1048577 0;} @font-face {font-family:細明體; panose-1:2 2 3 9 0 0 0 0 0 0; mso-font-alt:MingLiU; mso-font-charset:136; mso-generic-font-family:modern; mso-font-pitch:fixed; mso-font-signature:3 137232384 22 0 1048577 0;} @font-face {font-family:"\@新細明體"; panose-1:2 2 3 0 0 0 0 0 0 0; mso-font-charset:136; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:3 137232384 22 0 1048577 0;} @font-face {font-family:"\@細明體"; panose-1:2 2 3 9 0 0 0 0 0 0; mso-font-charset:136; mso-generic-font-family:modern; mso-font-pitch:fixed; mso-font-signature:3 137232384 22 0 1048577 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:none; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:新細明體; mso-font-kerning:1.0pt;} /* Page Definitions */ @page {mso-page-border-surround-header:no; mso-page-border-surround-footer:no;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:611090169; mso-list-template-ids:-93389542;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:851532342; mso-list-template-ids:93382672;} @list l1:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l2 {mso-list-id:1003630476; mso-list-template-ids:-2000544122;} @list l2:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:表格內文; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <span style="font-weight: bold;">材料</span> <br /><ul type="disc"><li class="MsoNormal" style=""><span style="font-family:新細明體;">雞/牛/豬肉</span><span lang="EN-US" style="font-family:Arial;"></span><span style="font-family:新細明體;">約</span><st1:chmetcnv tcsc="0" numbertype="1" negative="False" hasspace="False" sourcevalue="600" unitname="克" st="on"><span lang="EN-US" style="font-family:Arial;">600</span><span style="font-family:新細明體;">克</span></st1:chmetcnv><span style="font-family:新細明體;"></span><span lang="EN-US" style="font-family:Arial;"><o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">竹籤適量</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li></ul> <p class="MsoNormal" style="margin: 14.4pt 0cm 9pt; line-height: 16.8pt;"><b><span style="letter-spacing: 1.2pt;font-family:新細明體;" >醃味料</span></b><b><span style="letter-spacing: 1.2pt;font-family:Arial;" lang="EN-US"><o:p></o:p></span></b></p> <ul type="disc"><li class="MsoNormal" style=""><span style="font-family:新細明體;">青檸</span><span lang="EN-US" style="font-family:Arial;">1/2</span><span style="font-family:新細明體;">個﹝榨汁﹞</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">糖</span><span lang="EN-US" style="font-family:Arial;">1</span><span style="font-family:新細明體;">茶匙</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">鹽</span><span lang="EN-US" style="font-family:Arial;">1/4</span><span style="font-family:新細明體;">茶匙</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">雞粉</span><span lang="EN-US" style="font-family:Arial;">1/2</span><span style="font-family:新細明體;">茶匙</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">黃薑粉</span><span lang="EN-US" style="font-family:Arial;">1</span><span style="font-family:新細明體;">茶匙</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">香茅粉</span><span lang="EN-US" style="font-family:Arial;">1</span><span style="font-family:新細明體;">茶匙</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;"></span><span style="font-family:新細明體;"></span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">小茴香粉</span><span lang="EN-US" style="font-family:Arial;">1</span><span style="font-family:新細明體;">茶匙</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">芫荽粉</span><span lang="EN-US" style="font-family:Arial;">1</span><span style="font-family:新細明體;">茶匙</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">生油</span><span lang="EN-US" style="font-family:Arial;">1</span><span style="font-family:新細明體;">湯匙</span><span lang="EN-US" style="font-family:Arial;"><o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">麻油</span><span lang="EN-US" style="font-family:Arial;">1</span><span style="font-family:新細明體;">湯匙</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">生抽</span><span lang="EN-US" style="font-family:Arial;">1/2</span><span style="font-family:新細明體;">湯匙</span><span lang="EN-US" style="font-family:Arial;"><o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">老抽</span><span lang="EN-US" style="font-family:Arial;">1/2 </span><span style="font-family:新細明體;">湯匙</span><span lang="EN-US" style="font-family:Arial;"><o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">魚露</span><span lang="EN-US" style="font-family:Arial;">1</span><span style="font-family:新細明體;">湯匙</span><span lang="EN-US" style="font-family:Arial;"><o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">胡椒粉</span><span style="font-family:Arial;"> </span><span style="font-family:新細明體;">少許</span><span lang="EN-US" style="font-family:Arial;"><o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">水</span><span lang="EN-US" style="font-family:Arial;">2</span><span style="font-family:新細明體;">湯匙</span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">乾蔥</span><span lang="EN-US" style="font-family:Arial;">3</span><span style="font-family:新細明體;">粒﹝剁茸﹞</span></li></ul> <p class="MsoNormal" style="margin: 14.4pt 0cm 9pt; line-height: 16.8pt;"><b><span style="letter-spacing: 1.2pt;font-family:新細明體;" >做法 <br /></span></b><b><span style="letter-spacing: 1.2pt;font-family:Arial;" lang="EN-US"><o:p></o:p></span></b></p> <ul type="disc"><li class="MsoNormal" style=""><span style="font-family:新細明體;">肉切成小粒。</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">加入醃味料拌勻醃</span><span lang="EN-US" style="font-family:Arial;">3</span><span style="font-family:新細明體;">小時。</span><span lang="EN-US" style="font-family:Arial;"> <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-family:新細明體;">將肉穿在竹籤上。</span><span lang="EN-US" style="font-family:Arial;"></span><span style=";font-family:新細明體;font-size:12pt;" ></span></li><li class="MsoNormal" style=""><span style=";font-family:新細明體;font-size:12pt;" >放入焗爐，以</span><st1:chmetcnv tcsc="0" numbertype="1" negative="False" hasspace="False" sourcevalue="150" unitname="℃" st="on"><span style=";font-family:Arial;font-size:12pt;" lang="EN-US">150</span><span style=";font-family:細明體;font-size:12pt;" >℃</span></st1:chmetcnv><span style=";font-family:新細明體;font-size:12pt;" >焗</span><span style=";font-family:Arial;font-size:12pt;" lang="EN-US">15</span><span style=";font-family:新細明體;font-size:12pt;" >分鐘，兩邊烤至金黃色或熟透即成，蘸沙嗲醬進食。</span></li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-6485452860429694952?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com2tag:blogger.com,1999:blog-2597816860258866147.post-39620906038155192762009-12-27T20:07:00.005+08:002009-12-27T20:25:11.426+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hlSoovlzBKE/SzdQvJZCaUI/AAAAAAAAAQ0/9n8Rlx7aUTI/s1600-h/IMG_2685.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_hlSoovlzBKE/SzdQvJZCaUI/AAAAAAAAAQ0/9n8Rlx7aUTI/s320/IMG_2685.JPG" alt="" id="BLOGGER_PHOTO_ID_5419889447468689730" border="0" /></a><br /><span style="font-size:130%;"><b style=""><span style="font-family:新細明體;"><br /><br />材料一</span><span lang="EN-US"><o:p></o:p></span></b></span><br /><ul><li><span style="font-size:130%;"><span style="font-family:新細明體;">一杯</span><span lang="EN-US">pumpernickel flour</span></span></li></ul><ul><li><span style="font-size:130%;"><span lang="EN-US">1/4</span><span style="font-family:新細明體;">茶匙</span><span lang="EN-US">yeast</span><span style="font-family:新細明體;">以</span><span lang="EN-US">3/4</span><span style="font-family:新細明體;">杯暖水開</span></span></li></ul> <p class="MsoNormal"><span style="font-size:130%;"><span style="font-family:新細明體;">把上述材料混和，以保鮮膜蓋著，待約</span><span lang="EN-US">12</span><span style="font-family:新細明體;">個小時</span></span></p><p class="MsoNormal"><span style="font-size:130%;"><span style="font-family:新細明體;"><br /></span></span></p> <p class="MsoNormal"><span style="font-size:130%;"><span lang="EN-US"><o:p> </o:p></span></span></p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hlSoovlzBKE/SzdPjWrtujI/AAAAAAAAAQE/t28UiSNfA7g/s1600-h/IMG_2658.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_hlSoovlzBKE/SzdPjWrtujI/AAAAAAAAAQE/t28UiSNfA7g/s320/IMG_2658.JPG" alt="" id="BLOGGER_PHOTO_ID_5419888145366628914" border="0" /></a></p><p class="MsoNormal" style=""><span style="font-size:130%;"><b><span style="font-family:新細明體;"><br /></span></b></span></p><p class="MsoNormal" style=""><span style="font-size:130%;"><b><span style="font-family:新細明體;">材料二<span lang="EN-US"><o:p></o:p></span></span></b></span></p> <ul><li><span style="font-size:130%;"><span lang="EN-US">2 1/2</span><span style="font-family:新細明體;">杯高筋麵粉</span></span></li><li><span style="font-size:130%;"><span lang="EN-US">1/2</span><span style="font-family:新細明體;">杯低筋麵粉</span></span></li><li><span style="font-size:130%;"><span lang="EN-US">1/2</span><span style="font-family:新細明體;">杯麥皮</span></span></li><li><span style="font-size:130%;"><span lang="EN-US">2</span><span style="font-family:新細明體;">湯匙糖漿</span></span></li><li><span style="font-size:130%;"><span lang="EN-US">1</span><span style="font-family:新細明體;">茶匙鹽</span></span></li><li><span style="font-size:130%;"><span lang="EN-US">1</span><span style="font-family:新細明體;">湯匙可可粉</span></span></li><li><span style="font-size:130%;"><span lang="EN-US">1</span><span style="font-family:新細明體;">茶匙</span><span lang="EN-US">yeast</span><span style="font-family:新細明體;">以一杯暖水開</span></span></li><li><span style="font-size:130%;"><span lang="EN-US">2</span><span style="font-family:新細明體;">湯匙欖油</span></span></li></ul> <p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hlSoovlzBKE/SzdPwr2lxDI/AAAAAAAAAQM/4LXnrwj9Qmg/s1600-h/IMG_2667.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_hlSoovlzBKE/SzdPwr2lxDI/AAAAAAAAAQM/4LXnrwj9Qmg/s320/IMG_2667.JPG" alt="" id="BLOGGER_PHOTO_ID_5419888374387688498" border="0" /></a></p><p class="MsoNormal" style=""><br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hlSoovlzBKE/SzdQuZ5hPiI/AAAAAAAAAQk/RNBNC5MJvHw/s1600-h/IMG_2678.JPG"><br /></a><p class="MsoNormal" style=""><span style="font-size:130%;"><b><span style="font-family:新細明體;">製法<span lang="EN-US"><o:p></o:p></span></span></b></span></p> <ol><li><span style="font-size:130%;"><span style="font-family:新細明體;">把材料一放於大碗中</span><span lang="EN-US">, </span><span style="font-family:新細明體;">除了高筋麵粉，把所有材料放進攪勻</span></span></li><li><span style="font-size:130%;"><span style="font-family:新細明體;">待約</span><span lang="EN-US">10-15</span><span style="font-family:新細明體;">分鐘，然後放在工作檯待搓</span></span></li><li><span style="font-size:130%;"><span style="font-family:新細明體;">把高筋麵粉，逐漸加進麵團</span></span></li><li><span style="font-size:130%;"><span style="font-family:新細明體;">把麵團搓大約</span><span lang="EN-US">10</span><span style="font-family:新細明體;">分鐘</span></span><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_hlSoovlzBKE/SzdQECAZaFI/AAAAAAAAAQU/tXs9-pQuTJY/s320/IMG_2669.JPG" alt="" id="BLOGGER_PHOTO_ID_5419888706751916114" border="0" /></li><li>把麵團放在碗內，以少許油塗在上面<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hlSoovlzBKE/SzdQt2srmHI/AAAAAAAAAQc/osGTQ02WRSY/s1600-h/IMG_2676.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_hlSoovlzBKE/SzdQt2srmHI/AAAAAAAAAQc/osGTQ02WRSY/s320/IMG_2676.JPG" alt="" id="BLOGGER_PHOTO_ID_5419889425270937714" border="0" /></a></li><li><span style="font-size:130%;"><span style="font-family:新細明體;">用保鮮膜蓋著，待</span><span lang="EN-US">2</span><span style="font-family:新細明體;">小時</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hlSoovlzBKE/SzdQuZ5hPiI/AAAAAAAAAQk/RNBNC5MJvHw/s1600-h/IMG_2678.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_hlSoovlzBKE/SzdQuZ5hPiI/AAAAAAAAAQk/RNBNC5MJvHw/s320/IMG_2678.JPG" alt="" id="BLOGGER_PHOTO_ID_5419889434720026146" border="0" /></a></li><li><span style="font-size:130%;">把麵</span><span style="font-size:130%;"><span style="font-family:新細明體;">團分一半，弄成兩份</span></span></li><li><span style="font-size:130%;"><span style="font-family:新細明體;">放在烤箱紙上，以保鮮膜蓋著，待</span><span lang="EN-US">1</span><span style="font-family:新細明體;">小時</span></span></li><li><span style="font-size:130%;"><span style="font-family:新細明體;">在麵團上以刀界一些小開口，上面灑上少許麵粉</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hlSoovlzBKE/SzdQu298lgI/AAAAAAAAAQs/gjl7KmaffK4/s1600-h/IMG_2679.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_hlSoovlzBKE/SzdQu298lgI/AAAAAAAAAQs/gjl7KmaffK4/s320/IMG_2679.JPG" alt="" id="BLOGGER_PHOTO_ID_5419889442523223554" border="0" /></a></li><li><span style="font-size:130%;"><span style="font-family:新細明體;">預熱烤箱至</span><span lang="EN-US">210</span><span style="font-family:新細明體;">度</span><span lang="EN-US">(<st1:chmetcnv unitname="F" sourcevalue="425" hasspace="False" negative="False" numbertype="1" tcsc="0" st="on">425F</st1:chmetcnv>)</span><span style="font-family:新細明體;">，下層放熱水</span></span></li><li><span style="font-size:130%;"><span style="font-family:新細明體;">隔水烤</span><span lang="EN-US">30-35</span><span style="font-family:新細明體;">分鐘</span></span></li><li><span style="font-size:130%;"><span style="font-family:新細明體;">放在隔網上放涼</span></span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-3962090603815519276?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-61485230966010338432009-07-19T21:34:00.003+08:002009-07-19T21:47:00.033+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hlSoovlzBKE/SmMjjEjAhqI/AAAAAAAAAPI/cT_wa4c2-qk/s1600-h/%E8%B6%8A%E5%BC%8F%E7%89%9B%E8%82%89%E7%B2%921.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_hlSoovlzBKE/SmMjjEjAhqI/AAAAAAAAAPI/cT_wa4c2-qk/s400/%E8%B6%8A%E5%BC%8F%E7%89%9B%E8%82%89%E7%B2%921.JPG" alt="" id="BLOGGER_PHOTO_ID_5360167066923992738" border="0" /></a><span style="font-size:130%;"><br />很愛以魚露作菜，那味道非一般調味料能代替</span><span style="font-weight: bold;font-size:130%;" ><br /><br />材料<br /></span><span style="font-size:130%;">牛肉粒一斤</span><span style="font-weight: bold;font-size:130%;" ><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span><span style="font-size:130%;">蒜頭4粒<br />薑數片<br />蕃茄一個</span><span style="font-weight: bold;font-size:130%;" ><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">醃料<br /></span></span></span></span></span><span style="font-size:130%;">魚露1湯匙<br />茄膏1湯匙<br />酒1湯匙<br />胡椒粉少許<br />黑椒粒少許<br />糖1/2茶匙<br />麻油1茶匙<br />粟粉1湯匙<br /><br /></span><span style="font-weight: bold;font-size:130%;" >製法<br /></span><ol><li><span style="font-size:130%;">把牛肉粒醃至少2小時</span></li><li><span style="font-size:130%;">熱煱下蒜和薑</span></li><li><span style="font-size:130%;">下牛肉粒</span></li><li><span style="font-size:130%;">下蕃茄</span></li><li><span style="font-size:130%;">炒熟上碟</span><br /></li></ol><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span></span></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-6148523096601033843?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-59642784650549243502009-02-07T20:42:00.002+08:002009-02-07T20:45:47.597+08:00<a href="http://4.bp.blogspot.com/_hlSoovlzBKE/SY2CIo6qCMI/AAAAAAAAANc/a4d5OYcy8UA/s1600-h/Chocolate+Mousse.JPG"><img id="BLOGGER_PHOTO_ID_5300035421418948802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hlSoovlzBKE/SY2CIo6qCMI/AAAAAAAAANc/a4d5OYcy8UA/s400/Chocolate+Mousse.JPG" border="0" /></a><br /><div><span style="font-size:130%;"><strong>材料<br /></strong>72%朱古力 100克<br />砂糖 20克<br />蛋白 2個<br />淡忌廉 140毫升<br />魚膠粉 1 1/3茶匙<br />熱水 2/ 1/3湯匙<br /></span><span style="font-size:130%;"><strong>餅底<br /></strong>可用oreo餅底，消化餅底(牛油與餅比例為1:2)，或海綿蛋糕<br /><strong>程序</strong><br />1. 先把朱古力隔水坐溶待用<br />2. 慢打發蛋白，分2至3次加入糖，打至企身<br />3. 淡忌廉打起，放進雪櫃待用<br />4. 把朱古力漿加至蛋白內拌勻<br />5. 魚膠粉用熱水開溶，加入朱古力蛋白混合物內<br />6. 加入淡忌廉拌勻<br />7. 加在餅底上，雪2至3小時<br />8. 舖上生果裝飾</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-5964278465054924350?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-34802591525521998482009-01-12T10:34:00.005+08:002010-08-08T03:28:30.205+08:00<a href="http://2.bp.blogspot.com/_1mG2l53rZog/SWqwhhlDdTI/AAAAAAAAAHY/pSaT_CjGHkI/s1600-h/IMG_0379.jpg"><span style="font-size:130%;"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 276px; FLOAT: right; HEIGHT: 204px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5290234802296026418" border="0" alt="" src="http://2.bp.blogspot.com/_1mG2l53rZog/SWqwhhlDdTI/AAAAAAAAAHY/pSaT_CjGHkI/s320/IMG_0379.jpg" /></span></a><span style="font-size:130%;">材料:</span> <div><div><span style="font-size:130%;">牛奶 60g (可用水代替)</span></div><div><span style="font-size:130%;">即溶咖啡粉 1湯匙</span></div><div><span style="font-size:130%;">魚膠粉 1 1/2 湯匙</span></div><div><span style="font-size:130%;">水 60g (2oz)</span></div><div><span style="font-size:130%;">忌廉芝士 250g</span></div><div><span style="font-size:130%;">煉奶 200g</span></div><div><span style="font-size:130%;">咖啡酒 2湯匙 (可免)</span></div><div><span style="font-size:130%;">鮮忌廉 150g (打起)</span></div><br /><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">做法:</span></div><div><span style="font-size:130%;">1. 將牛奶煮滾，加入即溶咖啡粉拌勻</span></div><div><span style="font-size:130%;">2. 把魚膠粉和水拌勻，連容器放在熱水上至魚膠粉完全溶解，再倒進牛奶咖啡中</span></div><div><span style="font-size:130%;">3. 將忌廉芝士與煉奶一起攪拌均勻，加入咖啡魚膠粉</span></div><div><span style="font-size:130%;">4. 把已打起的鮮忌廉加入，混合攪拌均勻</span></div><div><span style="font-size:130%;">5. 到進蛋糕模內抹平，放入冰箱冷藏至少5小時</span></div><div><span style="font-size:130%;">6. 最後在蛋糕上灑上朱古力粉和糖霜作裝飾即可</span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-3480259152552199848?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-40723222750596415162008-12-28T23:56:00.001+08:002008-12-28T23:57:57.029+08:00<a href="http://1.bp.blogspot.com/_hlSoovlzBKE/SVeh97KQ82I/AAAAAAAAAJ8/AIz1uQCFP5Q/s1600-h/%E6%A9%99%E6%B1%81%E7%82%86%E4%B8%80%E5%AD%97%E9%AA%A8.jpg"><img id="BLOGGER_PHOTO_ID_5284870772967404386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hlSoovlzBKE/SVeh97KQ82I/AAAAAAAAAJ8/AIz1uQCFP5Q/s400/%E6%A9%99%E6%B1%81%E7%82%86%E4%B8%80%E5%AD%97%E9%AA%A8.jpg" border="0" /></a><br /><div><span style="font-size:130%;"><strong><u>材料</u></strong><br />一字骨 一斤<br />甘筍 1條<br />洋蔥 1個<br />乾蔥 4粒<br />蒜頭 2瓣<br />橙一個 磨皮及榨汁<br />果皮 1個<br />水 約一升<br />糖 約3湯匙<br /><br /></span><span style="font-size:130%;"><u><strong>醃肉<br /></strong></u>生抽 2湯匙<br />糖 1茶匙<br />麻油 1茶匙<br />水 2湯匙<br />生粉 1湯匙<br />紹酒 1湯匙<br /><br /><u><strong>製法</strong></u><br />1. 一字骨醃至少3小時<br />2. 下油爆蒜、乾蔥及洋蔥<br />3. 下骨略炒<br />4. 下甘荀<br />5. 下橙汁、橙蓉、水、糖及果皮<br />6. 大火煮起，轉細火<br />7. 煮約5分鐘，合蓋待10分鐘<br />8. 重複(6)和(7)至骨炆稔大火把汁煮至稠便可上碟</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-4072322275059641516?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-62777540282940173752008-12-03T01:51:00.005+08:002008-12-04T01:01:03.281+08:00<a href="http://4.bp.blogspot.com/_1mG2l53rZog/STV6hVG_HsI/AAAAAAAAAHI/5m31hHOs1SU/s1600-h/IMG_9203.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 243px; FLOAT: right; HEIGHT: 179px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5275257251555122882" border="0" alt="" src="http://4.bp.blogspot.com/_1mG2l53rZog/STV6hVG_HsI/AAAAAAAAAHI/5m31hHOs1SU/s320/IMG_9203.JPG" /></a><span style="font-size:130%;">好友到訪，更親自下廚炮製地道泰式咖哩雞，我便趁機從旁偷師。</span><br /><br /><br /><span style="font-size:130%;">材料:</span><br /><span style="font-size:130%;">雞腿或雞胸</span><br /><span style="font-size:130%;">薯仔 1個</span><br /><span style="font-size:130%;">蘑菇 (份量隨意)</span><br /><span style="font-size:130%;">泰國茄子 (份量隨意)</span><br /><span style="font-size:130%;">洋葱 1個 (切塊)</span><br /><span style="font-size:130%;">薑片3片</span><br /><span style="font-size:130%;">香茅 3枝</span><br /><span style="font-size:130%;">青檸葉 10片</span><br /><span style="font-size:130%;">椰汁 1罐 (建議品牌: Chaokoh)</span><br /><span style="font-size:130%;">紅咖哩醬 3湯匙 (建議品牌: Mae Ploy)</span><br /><span style="font-size:130%;">冰糖 2大粒</span><br /><br /><br /><span style="font-size:130%;">做法:</span><br /><span style="font-size:130%;">1. 先把雞腿或雞胸切件，再用少許魚露和蒜茸醃約15分鐘</span><br /><span style="font-size:130%;">2. 爆香洋葱和薑片，再放香茅</span><br /><span style="font-size:130%;">3. 加入雞略炒至半熟</span><br /><span style="font-size:130%;">4. 加入紅咖哩醬炒勻</span><br /><span style="font-size:130%;">5. 放入薯仔、泰國茄子和蘑菇繼續炒</span><br /><span style="font-size:130%;">6. 倒入椰汁和水至淹蓋所有材料</span><br /><span style="font-size:130%;">7. 煮滾後加入冰糖，以慢火煮45分鐘</span><br /><span style="font-size:130%;">8. 最後放青檸葉，再煮5分鐘即成</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-6277754028294017375?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-88353453029085246892008-11-03T21:46:00.002+08:002008-11-03T21:50:56.530+08:00<a href="http://1.bp.blogspot.com/_hlSoovlzBKE/SQ8BRlQBOoI/AAAAAAAAAHc/-GhNbTue_7Y/s1600-h/%E6%A5%8A%E6%9E%9D%E9%87%91%E9%9C%B22.JPG"><img id="BLOGGER_PHOTO_ID_5264427890988104322" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_hlSoovlzBKE/SQ8BRlQBOoI/AAAAAAAAAHc/-GhNbTue_7Y/s400/%E6%A5%8A%E6%9E%9D%E9%87%91%E9%9C%B22.JPG" border="0" /></a><br /><div><span style="font-size:130%;"><strong>材料</strong><br />1. 芒果2個<br />2.忌廉4湯匙<br />3. 西米2兩<br />4. 鮮奶1公升<br />5. 金柚1/4至1/2個(拆肉)<br />6. 糖6兩<br />7. 椰醬200ml<br />8. 吉士粉1湯匙溶於5湯匙凍水<br /><br /><br /><strong>程序</strong><br />1. 先把西米浸凍水至約半小時<br />2. 金柚拆肉<br />3. 芒果切粒或用攪拌機攪成蓉，放在有冰粒的盛器肉<br />4. 水滾下西米煮至透明<br />5. 下糖同煮至溶<br />6. 下吉士粉漿<br />7. 把西米吉士混合物放在芒果盛器肉拌勻<br />8. 下忌廉<br />9. 下奶<br />10. 下椰醬<br />11. 下金柚<br />12. 加入適量冰水至適當甜度<br /><br /></span><strong><span style="font-size:130%;color:#ff6600;">小貼士:<br /></span></strong><span style="font-size:130%;color:#ffff33;">芒果混入冰粒可避免其變黑<br />吉士粉要用凍水開，免起粒<br />金柚跟中國柚的味道有很大分別要水滾才下西米</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-8835345302908524689?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-43155254340928358242008-10-22T09:17:00.004+08:002008-10-22T09:26:47.925+08:00<a href="http://4.bp.blogspot.com/_hlSoovlzBKE/SP6Am0hMbFI/AAAAAAAAAHU/RON9vyA-ldo/s1600-h/Risotto.JPG"><img id="BLOGGER_PHOTO_ID_5259782819236572242" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_hlSoovlzBKE/SP6Am0hMbFI/AAAAAAAAAHU/RON9vyA-ldo/s320/Risotto.JPG" border="0" /></a><br /><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong><span style="font-size:130%;">材料</span></strong><br /><br /><br /><ol><li><span style="font-size:130%;">Risotto Rice (意式米) 200克 </span></li><li><span style="font-size:130%;">洋蔥 半個 </span></li><li><span style="font-size:130%;">野菌 酌量 </span></li><li><span style="font-size:130%;">白酒 半杯 </span></li><li><span style="font-size:130%;">蒜頭 2瓣 </span></li><li><span style="font-size:130%;">清雞湯 1 罐 </span></li><li><span style="font-size:130%;">胡椒粉 適量 </span></li><li><span style="font-size:130%;">芝士/忌廉 個人喜好<br /><br /><strong>製法</strong><br />1. 下油略炒蒜頭及洋蔥，加入胡椒粉<br />2. 下白酒煮至略收水<br />3. 下米拌勻<br />4. 把清雞湯逐少加入，拌勻於米中，便之吸收<br />5. 把米煮至合適的軟硬度，若湯不夠，可加入清水<br />6. 加入野菌，煮熟<br />7. 加入喜好份量的芝士/忌廉<br /></li></ol></span><span style="color:#ffff00;"></span><br /><br /><span style="font-size:130%;color:#ffff00;">註：</span><br /><br /><br /><ol><br /><li><span style="font-size:130%;">可加入不同食材，例如是海鮮、青椒、雞肉、肉丸、小蕃茄等</span></li><br /><li><span style="font-size:130%;">芝士/忌廉是original recipe內的材料，但感覺會較膩，而且卡路里會較高，小心！</span></li><br /><li><span style="font-size:130%;">因為清雞湯已加有鹽，因此，不用加太多鹽，也可以用其他的湯替代</span></li><br /><li><span style="font-size:130%;">可以中國香菇代替，味道更香，別具一番風味</span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-4315525434092835824?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-4824284038935249382008-08-21T01:43:00.005+08:002008-08-21T02:19:26.259+08:00<a href="http://4.bp.blogspot.com/_1mG2l53rZog/SKxf5eSchNI/AAAAAAAAAFQ/KKXhWQRBD2c/s1600-h/IMG_6126.jpg"><img id="BLOGGER_PHOTO_ID_5236665907712656594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 263px; CURSOR: hand; HEIGHT: 194px" height="191" alt="" src="http://4.bp.blogspot.com/_1mG2l53rZog/SKxf5eSchNI/AAAAAAAAAFQ/KKXhWQRBD2c/s320/IMG_6126.jpg" width="286" border="0" /></a><span style="font-size:130%;">Coffee cake 跟咖啡一向都是好拍檔，雖然有不同的口味，但永遠跟咖啡搭起來都會覺得十分和諧。不要被材料中糖的份量嚇倒，其實吃起來並不是太甜，可想而知在咖啡店吃到那些甜甜的蛋糕用上多少糖，所以始終還是自家製蛋糕比較健康!</span><br /><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">材料:</span></div><div><span style="font-size:130%;">無鹽牛油 1 條 (½ 杯)</span></div><div><span style="font-size:130%;">糖 1 ½ 杯</span></div><div><span style="font-size:130%;">雞蛋 2 隻</span></div><div><span style="font-size:130%;">酸忌廉 1 杯</span></div><div><span style="font-size:130%;">雲呢拿精油 2 茶匙</span></div><div><span style="font-size:130%;">麵粉 2 杯</span></div><div><span style="font-size:130%;">泡打粉 1 茶匙</span></div><div><span style="font-size:130%;">梳打粉 1 茶匙</span></div><div><span style="font-size:130%;">鹽 ½ 茶匙</span></div><div><span style="font-size:130%;">肉桂粉 1 茶匙</span></div><br /><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">做法:</span></div><div><span style="font-size:130%;">1. 預熱焗爐至325°F</span></div><div><span style="font-size:130%;">2. 先把牛油和1 杯糖攪拌，然後逐隻雞蛋加入，攪拌至起泡</span></div><div><span style="font-size:130%;">3. 加入酸忌廉和雲呢拿精油</span></div><div><span style="font-size:130%;">4. 把麵粉、泡打粉、梳打粉和鹽篩入，攪拌至均勻</span></div><div><span style="font-size:130%;">5. 將一半份量的麵糊倒入已上牛油的9吋焗盆</span></div><div><span style="font-size:130%;">6. 混合剩餘的半杯糖和肉桂粉，然後把2/3 灑在焗盆中的麵糊上</span></div><div><span style="font-size:130%;">7. 把餘下的半份麵糊蓋在肉桂糖粉之上，再在上面灑上剩<a href="http://2.bp.blogspot.com/_1mG2l53rZog/SKxeUdq2CPI/AAAAAAAAAFI/FdBwcvkDKmg/s1600-h/IMG_6124.JPG"><span style="font-size:130%;"></span></a>下的1/3 肉桂糖粉</span></div><div><span style="font-size:130%;">8. 放焗爐焗約50分鐘即成</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-482428403893524938?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-23261490026230945752008-07-20T01:08:00.006+08:002008-07-20T01:21:01.924+08:00<a href="http://bp2.blogger.com/_hlSoovlzBKE/SIIiSSyl-EI/AAAAAAAAAGY/MzmUh3ASwS4/s1600-h/P1070004.JPG"><img id="BLOGGER_PHOTO_ID_5224776215380228162" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_hlSoovlzBKE/SIIiSSyl-EI/AAAAAAAAAGY/MzmUh3ASwS4/s320/P1070004.JPG" border="0" /></a><br /><div><br /><br /><div><br /><div><br /><div><br /><div><span style="font-size:130%;">Tiramisu 有它攝人的魅力，芝士，咖啡，酒夾雜在一口當中，那種感覺很是特別．要把它做成小禮物，就索性在灑可可粉時花點心思，定必令收取的人感受到你的心意！　＾＾</span></div><br /><div></div><br /><div><span style="font-size:130%;"><strong></strong></span></div><div><span style="font-size:130%;"><strong>材料<br /></strong>Mascarpone cheese 250克<br />砂糖 60克<br />蛋黃(打起) 5個<br />淡忌廉 100毫升<br />魚膠粉 12克<br />清水 1茶匙<br />手指餅(Lady’s finger cookies) 酌量<br />可可粉 適量<br /><br /><strong>咖啡汁材料</strong><br />清水 200毫升<br />即溶咖啡粉 10克<br />砂糖 20克<br />咖啡酒及冧酒 (Kahlua liqueur and rum) 酌量 </span></div><span style="font-size:130%;"></span></div><br /><br /><br /><br /><p><span style="font-size:130%;"><a href="http://bp1.blogger.com/_hlSoovlzBKE/SIIhSH3BseI/AAAAAAAAAGA/lPKdqwMYgII/s1600-h/Tiramisu+2.JPG"><img id="BLOGGER_PHOTO_ID_5224775112934404578" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/SIIhSH3BseI/AAAAAAAAAGA/lPKdqwMYgII/s320/Tiramisu+2.JPG" border="0" /></a> <a href="http://bp0.blogger.com/_hlSoovlzBKE/SIIhlIFYX_I/AAAAAAAAAGI/ScWUePx-GZ8/s1600-h/Tiramisu+3.JPG"><img id="BLOGGER_PHOTO_ID_5224775439412125682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 317px; CURSOR: hand; HEIGHT: 244px" height="252" alt="" src="http://bp0.blogger.com/_hlSoovlzBKE/SIIhlIFYX_I/AAAAAAAAAGI/ScWUePx-GZ8/s320/Tiramisu+3.JPG" width="345" border="0" /></a><br /><br /><strong></strong></span></p><br /><p><span style="font-size:130%;"><strong></strong></span></p><br /><p><span style="font-size:130%;"><strong></strong></span></p><br /><p><span style="font-size:130%;"><strong></strong></span></p><br /><p><span style="font-size:130%;"><strong></strong></span></p><br /><p><span style="font-size:130%;"><strong></strong></span></p><br /><p><span style="font-size:130%;"><strong></strong></span> </p><p><span style="font-size:130%;"><strong></strong></span> </p><p><span style="font-size:130%;"><strong></strong></span> </p><p><span style="font-size:130%;"><strong>程序<br /></strong>1. 把淡忌廉打起，放進雪櫃待用<br />2. 把砂糖分數次加入蛋黃中打發至挺身，待用<br />3. 把芝士發打，分數次加入蛋液<br />4. 加入淡忌廉繼續發打，待用<br />5. 預備咖啡汁及手指餅<br />6. 魚膠粉分數次加入熱清水中，拌勻至完全溶解<br />7. 把魚膠粉液加入芝士混合液<br />8. 先倒一層芝士混合液在盛器的底<br />9. 把手指餅醮上咖啡液，放在芝士上<br />10. 再在上面加上芝士混合液<br />11. 放雪櫃冷蔵至凝固<br />12. 吃前灑上可可粉</span></p><br /><br /><p><a href="http://bp3.blogger.com/_hlSoovlzBKE/SIIh04BY53I/AAAAAAAAAGQ/7FgNnhe2ylU/s1600-h/Tiramisu-Ping.JPG"><img id="BLOGGER_PHOTO_ID_5224775709978322802" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_hlSoovlzBKE/SIIh04BY53I/AAAAAAAAAGQ/7FgNnhe2ylU/s320/Tiramisu-Ping.JPG" border="0" /></a></p></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-2326149002623094575?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-87557357510097288382008-07-13T00:40:00.018+08:002008-07-13T23:57:08.205+08:00<a href="http://bp3.blogger.com/_wTtmjXusK9E/SHohW6ocweI/AAAAAAAAAAc/Am9fOmHsaPE/s1600-h/P1030228.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5222523395469263330" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_wTtmjXusK9E/SHohW6ocweI/AAAAAAAAAAc/Am9fOmHsaPE/s320/P1030228.JPG" border="0" /></span></a><span style="font-size:130%;">我從來都不是甜品人,但這個在ABC Cooking學的souffle cheese cake 蠻容易做的,你也試試看吧!<br /></span><br /><p><span style="font-size:130%;"></span></p><p><span style="font-size:130%;"></p></span><p></p><p></p><br /><br /><br /><p><span style="font-size:130%;">材料 [6個直徑6cm]</span></p><span style="font-size:130%;">cream cheese 170g<br />牛油 25g<br />砂糖 20g<br />蛋黄 1 個<br />fresh cream 120g<br />雲尼拿精 少許<br />生粉 (corn starch) 1 湯匙</span><br /><span style="font-size:130%;"><br /></span><br /><span style="font-size:130%;">另外預備以下:</span><br /><span style="font-size:130%;">蛋白 1個</span><br /><span style="font-size:130%;">砂糖 10g<br /></span><br /><br /><span style="font-size:130%;">注意:開始前先把所有材料放在室溫約10分鐘</span><br /><span style="font-size:130%;"><br /></span><br /><span style="font-size:130%;">作法</span><br /><span style="font-size:130%;">1.予熱oven - 電氣oven 180℃, gas oven 170℃</span><br /><span style="font-size:130%;">2.將cream cheese, 牛油, 砂糖 (20g) 用hand mixer 混成cream 狀</span><br /><span style="font-size:130%;">3.放入蛋黄再拌勻<br />4.將fresh cream 分三次放入 (3) 內</span><br /><span style="font-size:130%;">5.再加雲尼拿精 同生粉, 拌勻</span><br /><span style="font-size:130%;">6.用另外一個碗 將另外預備的蛋白打成泡狀(like a soft pilar), 然後加砂糖(10g)再打成泡,備用</span><br /><span style="font-size:130%;">7.將打好的蛋白泡分三次混進5.內 (要輕輕的拌勻, 像寫"J"字一樣)</span><br /><span style="font-size:130%;">8.把7倒進小型container </span><br /><span style="font-size:130%;">9. 於焗盆放水使成為water bath, 焗25分鐘 (電氣烤箱) [gas oven 焗23~25分鐘]</span><br /><span style="font-size:130%;">10.把焗好的cheese cake 冷凍便成</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">p.s.我也試過加blueberry進去,很不錯呢<br /></span><a href="http://bp0.blogger.com/_wTtmjXusK9E/SHoh3KxkeCI/AAAAAAAAAAk/HVB2ue63UbU/s1600-h/P1030235.JPG"><img id="BLOGGER_PHOTO_ID_5222523949558298658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_wTtmjXusK9E/SHoh3KxkeCI/AAAAAAAAAAk/HVB2ue63UbU/s320/P1030235.JPG" border="0" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-8755735751009728838?l=potluckland.blogspot.com' alt='' /></div>駅ちゃんhttp://www.blogger.com/profile/02004823264347612263noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-51958559139362784422008-07-12T10:22:00.007+08:002008-07-19T10:23:34.176+08:00<span style="font-size:130%;">檸檬加薑除了可以煲可樂，用來煮雞翼味道也不錯。<br /></span><div></div><br /><div><span style="font-size:130%;"></span></div><a href="http://bp1.blogger.com/_1mG2l53rZog/SHgXOQbi06I/AAAAAAAAAE4/CnhiucwAcZA/s1600-h/IMG_5950.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5221949301632193442" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 258px; CURSOR: hand; HEIGHT: 199px" height="205" alt="" src="http://bp1.blogger.com/_1mG2l53rZog/SHgXOQbi06I/AAAAAAAAAE4/CnhiucwAcZA/s320/IMG_5950.jpg" width="269" border="0" /></span></a><br /><div><span style="font-size:130%;">材料: </span></div><div><span style="font-size:130%;">雞翼 10隻 </span></div><div><span style="font-size:130%;">檸檬 1個 (切片) </span></div><div><span style="font-size:130%;">薑 10片</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">調味料:</span></div><div><span style="font-size:130%;">老抽 2湯匙</span></div><div><span style="font-size:130%;">生抽 2湯匙</span></div><div><span style="font-size:130%;">蠔油 2湯匙</span></div><div><span style="font-size:130%;">片糖 1片</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">做法:</span></div><div><span style="font-size:130%;">1. 把雞翼用水煮至水滾，瀝水備用</span></div><div><span style="font-size:130%;">2. 用約2湯匙油爆香薑片，放下雞翼略炒</span></div><div><span style="font-size:130%;">3. 加入檸檬、調味料和半杯水</span></div><div><span style="font-size:130%;">4. 以中火加蓋煮約10-15分鐘</span></div><div><span style="font-size:130%;">5. 開蓋以大火煮至收汁</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-5195855913936278442?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-87125960163484960922008-07-11T04:25:00.003+08:002008-07-11T04:43:21.101+08:00<a href="http://bp3.blogger.com/_1mG2l53rZog/SHZzpFqXpEI/AAAAAAAAAEw/GCWZJVzgBgU/s1600-h/IMG_5948.JPG"><img id="BLOGGER_PHOTO_ID_5221487967714387010" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_1mG2l53rZog/SHZzpFqXpEI/AAAAAAAAAEw/GCWZJVzgBgU/s320/IMG_5948.JPG" border="0" /></a><span style="font-size:130%;">因為用橙皮蓉來弄muffin，便試試把剩下的橙肉加入蘿蔔牛腩中，絕對有意想不到的效果。</span><br /><div></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">材料: </span></div><div><span style="font-size:130%;">牛腩 1條 </span></div><div><span style="font-size:130%;">白蘿蔔 1條 </span></div><div><span style="font-size:130%;">薑 3片 </span></div><div><span style="font-size:130%;">八角 3粒 </span></div><div><span style="font-size:130%;">蠔油 2湯匙 </span></div><div><span style="font-size:130%;">醬油膏 2湯匙 </span></div><div><span style="font-size:130%;">米酒 2湯匙 </span></div><div><span style="font-size:130%;">冰糖 1大塊 </span></div><div><span style="font-size:130%;">橙 1個 </span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">做法:</span></div><div><span style="font-size:130%;">1. 先將整條牛腩用沸水煮15分鐘 </span></div><div><span style="font-size:130%;">2. 將牛腩和白蘿蔔各切成小塊</span></div><div><span style="font-size:130%;">3. 把橙去皮，取出粒粒果肉備用 </span></div><div><span style="font-size:130%;">4. 爆香薑、八角和冰糖 </span></div><div><span style="font-size:130%;">5. 加入牛腩和米酒略炒 </span></div><div><span style="font-size:130%;">6. 再加蠔油和醬油膏，如牛腩份量較多調味料可放各3湯匙 </span></div><div><span style="font-size:130%;">7. 拌勻後加入白蘿蔔 </span></div><div><span style="font-size:130%;">8. 再加水蓋過所有材料，之後再多加一至兩杯 </span></div><div><span style="font-size:130%;">9. 猛火煮半小時後，用小火炆最少三小時，要不時注意水一定要剛剛蓋過所有材料</span></div><div><span style="font-size:130%;">10. 起鍋前一小時加入橙肉，再繼續炆煮一小時</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-8712596016348496092?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-54037341989736174552008-07-11T04:18:00.005+08:002008-07-11T04:24:26.409+08:00<a href="http://bp1.blogger.com/_1mG2l53rZog/SHZvmuvrzkI/AAAAAAAAAEo/Z8DGntSdD8I/s1600-h/IMG_5947.JPG"><img id="BLOGGER_PHOTO_ID_5221483529156415042" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 290px; CURSOR: hand; HEIGHT: 220px" height="217" alt="" src="http://bp1.blogger.com/_1mG2l53rZog/SHZvmuvrzkI/AAAAAAAAAEo/Z8DGntSdD8I/s320/IMG_5947.JPG" width="293" border="0" /></a><span style="font-size:130%;">材料：<br />麵粉 100g<br />泡打粉 1 茶匙<br />糖 70g<br />無鹽牛油 60g<br />雞蛋 1隻<br />橙汁 1.5 湯匙<br />橙皮蓉 1湯匙</span> <div><br /><br /><p><span style="font-size:130%;">做法：<br />1. 預熱焗爐350 °F<br />2. 蛋先打散，加入糖用打蛋器打至起泡、變白<br />3. 慢慢加入溶解了的牛油，再用打蛋器攪勻<br />4. 加入橙汁和橙皮蓉，繼續用打蛋器混合<br />5. 篩入麵粉和泡打粉，用打蛋器攪拌<br />6. 把麵糊倒入鋪在模具的muffin 紙中，約八分滿<br />7. 最後把模具拿約10cm高，再鬆手摔下，以去除多餘空氣<br />8. 放入已預熱的焗爐，焗約25分鐘</span></p></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-5403734198973617455?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-73876149047331465052008-07-08T06:27:00.007+08:002008-07-08T07:22:16.159+08:00<span style="font-size:130%;">把貓姑娘的食譜稍作改良，變成另一種口味。</span><br /><br /><span style="font-size:130%;"></span><a href="http://bp3.blogger.com/_1mG2l53rZog/SHKh6hst-yI/AAAAAAAAAD0/o10mLosVUJE/s1600-h/IMG_5943.JPG"><img id="BLOGGER_PHOTO_ID_5220412944926243618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 270px; CURSOR: hand; HEIGHT: 223px" height="210" alt="" src="http://bp3.blogger.com/_1mG2l53rZog/SHKh6hst-yI/AAAAAAAAAD0/o10mLosVUJE/s320/IMG_5943.JPG" width="281" border="0" /></a><br /><span style="font-size:130%;">材料：</span><br /><span style="font-size:130%;">糖 1 量杯</span><br /><span style="font-size:130%;">雞蛋 2 隻</span><br /><span style="font-size:130%;">麵粉 220g</span><br /><span style="font-size:130%;">泡打粉 1 茶匙</span><br /><span style="font-size:130%;">無甜味可可粉 4 湯匙</span><br /><span style="font-size:130%;">橙皮蓉 2 湯匙 </span><br /><span style="font-size:130%;">雲呢拿油 1/2 茶匙</span><br /><span style="font-size:130%;">鹽 1/4 茶匙</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">做法：</span><br /><span style="font-size:130%;">1. 預熱焗爐至350°F</span><br /><span style="font-size:130%;">2. 把麵粉、泡打粉和鹽篩勻備用</span><br /><span style="font-size:130%;">3. 將雞蛋和糖打均至微黃色</span><br /><span style="font-size:130%;">4. 加入雲呢拿油、橙皮蓉和可可粉，用膠刮刀拌勻</span><br /><span style="font-size:130%;">5. 把麵粉分幾次加入，每次用膠刮刀由下往上輕輕翻勻，每次翻動同時轉動容器 (過度攪拌麵糊會影響餅乾的鬆脆口感)</span><br /><span style="font-size:130%;">6. 將拌勻的麵團分成兩份，每份約 3" x 10"，焗約40分鐘 (20分鐘後轉動焗盆使兩個麵團均勻受熱)</span><br /><span style="font-size:130%;">7. 把焗好的麵團取出放在架上放涼至少10分鐘</span><br /><span style="font-size:130%;">8. 將放涼後的麵團切條，每條約1-2cm 闊</span><br /><span style="font-size:130%;">9. 把餅條分開排放回架上，放入焗爐焗約10分鐘 (5分鐘後轉動焗盆使餅條均勻受熱)</span><br /><span style="font-size:130%;">10. 取出放涼即成 </span><br /><span style="font-size:130%;"><br /><br /></span><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5220415143619133010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="192" alt="" src="http://bp2.blogger.com/_1mG2l53rZog/SHKj6gd8_lI/AAAAAAAAAD8/2fiO6cj3JJU/s320/IMG_5938.JPG" width="245" border="0" /></span><br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-7387614904733146505?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-30807328752810688662008-07-06T21:53:00.006+08:002008-07-08T06:44:51.753+08:00<a href="http://bp1.blogger.com/_hlSoovlzBKE/SHDP1H9nRRI/AAAAAAAAAFI/EOalyvqaFNU/s1600-h/Biscotti+1.JPG"><img id="BLOGGER_PHOTO_ID_5219900479699895570" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/SHDP1H9nRRI/AAAAAAAAAFI/EOalyvqaFNU/s320/Biscotti+1.JPG" border="0" /></a><br /><br /><div><span style="font-size:130%;">少追看電視劇的貓姑娘，一向愛看CSI series，最近看"鑑證實錄"，當中鄭嘉穎為要逗佘詩曼，做了一個意大利傳統餅乾Biscotti，我也試做了這第一次．</span></div><br /><br /><div><span style="font-size:130%;">愛它的堅果材料，也愛它沒加牛油，感覺較健康嘛！</span></div><br /><br /><div><span style="font-size:130%;"><strong>材料<br /></strong>麵粉 250g<br />糖 100-120g<br />果仁碎(杏仁、榛子、開心果等) 120g<br />雞蛋 2隻<br />橙皮蓉 2-3茶匙<br />雲呢拿精華 1茶匙<br />泡打粉 1茶匙<br />幼鹽 1/4茶匙<br /><br /><strong>程序</strong><br />1. 把麵粉、泡打粉及幼鹽過篩<br />2. 把蛋及糖用攪拌器發打，直至呈微黃色<br />3. 加入雲呢拿精華、橙皮蓉及果仁碎，以膠拌匙拌勻<br />4. 把麵粉分數次加入其內，用膠拌匙拌勻（注意避免過度攪拌，否則焗出來不夠鬆脆）<br />5. 把麵粉團分成兩份，每份約為25cm乘5cm<br />6. 把麵粉團放入預熱的焗爐(150℃)40分鐘(20分鐘後轉動焗爐使兩面均勻受熱)<br />7. 把麵粉團放在晾架上至少10分鐘，待涼<br />8. 把麵粉團切片，每片約為1cm<br />9. 把切片平放，每面各焗約8-10分鐘<br />10. 呈金黃及乾身時可放於晾架上待涼</span></div><br /><br /><p><a href="http://bp2.blogger.com/_hlSoovlzBKE/SHDQC18t9bI/AAAAAAAAAFQ/Te79Xtttbbk/s1600-h/Biscotti+2.JPG"><img id="BLOGGER_PHOTO_ID_5219900715382470066" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_hlSoovlzBKE/SHDQC18t9bI/AAAAAAAAAFQ/Te79Xtttbbk/s320/Biscotti+2.JPG" border="0" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-3080732875281068866?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-63005892590557964102008-05-03T10:06:00.003+08:002008-05-03T10:15:48.499+08:00<a href="http://bp0.blogger.com/_1mG2l53rZog/SBvKciph1GI/AAAAAAAAADk/2jFPgqGEfoU/s1600-h/IMG_5434.JPG"><img id="BLOGGER_PHOTO_ID_5195969186788136034" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 242px; CURSOR: hand; HEIGHT: 181px" height="181" alt="" src="http://bp0.blogger.com/_1mG2l53rZog/SBvKciph1GI/AAAAAAAAADk/2jFPgqGEfoU/s320/IMG_5434.JPG" width="265" border="0" /></a> <div><span style="font-size:130%;">材料：</span></div><div><span style="font-size:130%;">排骨</span></div><div><span style="font-size:130%;">薑片 2 片</span></div><div><span style="font-size:130%;">辣椒 1 隻 (切段)</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">調味料：</span></div><div><span style="font-size:130%;">鹽 1/2 茶匙</span></div><div><span style="font-size:130%;">胡椒粉 1/2 茶匙</span></div><div><span style="font-size:130%;">生粉 1 茶匙</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">汁：</span></div><div><span style="font-size:130%;">橙汁 1 杯</span></div><div><span style="font-size:130%;">糖 2 湯匙</span></div><div><span style="font-size:130%;">白醋 1 湯匙</span></div><div><span style="font-size:130%;">生抽 1 湯匙</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">做法：</span></div><div><span style="font-size:130%;">1. 先將排骨用調味料醃20分鐘</span></div><div><span style="font-size:130%;">2. 爆香薑片和辣椒</span></div><div><span style="font-size:130%;">3. 放下醃過的排骨，加入1湯匙米酒略炒</span></div><div><span style="font-size:130%;">4. 加入汁，再加約半杯水至蓋過排骨用小火煮約30分鐘至收汁</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-6300589259055796410?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-69686041950875878842008-04-19T10:18:00.006+08:002008-04-19T10:28:38.289+08:00<a href="http://bp1.blogger.com/_1mG2l53rZog/SAlYETp528I/AAAAAAAAADc/U4XRNaZDyE8/s1600-h/IMG_5352.JPG"><img id="BLOGGER_PHOTO_ID_5190776876539960258" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 201px" height="184" alt="" src="http://bp1.blogger.com/_1mG2l53rZog/SAlYETp528I/AAAAAAAAADc/U4XRNaZDyE8/s320/IMG_5352.JPG" width="271" border="0" /></a> <div><span style="font-size:130%;">材料：</span></div><div><span style="font-size:130%;">五花肉</span></div><div><span style="font-size:130%;">葱2條 (切段)</span></div><div><span style="font-size:130%;">八角3粒</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">調味料：</span></div><div><span style="font-size:130%;">生抽2湯匙</span></div><div><span style="font-size:130%;">老抽1湯匙</span></div><div><span style="font-size:130%;">紹酒1湯匙</span></div><div><span style="font-size:130%;">醬油膏1湯匙</span></div><div><span style="font-size:130%;">糖4湯匙</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">做法：</span></div><div><span style="font-size:130%;">1. 先將五花肉皮和脂肪去掉、切成小塊，再用水煮15分鐘</span></div><div><span style="font-size:130%;">2. 爆香八角</span></div><div><span style="font-size:130%;">3. 加入五花肉和調味料略炒</span></div><div><span style="font-size:130%;">4. 加入3杯水，煮滾後加葱轉小火燜約45分鐘 (不時攪拌以免燒焦)</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-6968604195087587884?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com1tag:blogger.com,1999:blog-2597816860258866147.post-19134364751503761672008-03-28T23:45:00.006+08:002008-10-16T00:00:47.987+08:00<span style="font-size:130%;">材料：</span> <a href="http://bp2.blogger.com/_1mG2l53rZog/R-0ZCTsiWCI/AAAAAAAAADU/94bfJarhR_c/s1600-h/IMG_4213.JPG"><img id="BLOGGER_PHOTO_ID_5182826273610815522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 229px; CURSOR: hand; HEIGHT: 178px" height="178" alt="" src="http://bp2.blogger.com/_1mG2l53rZog/R-0ZCTsiWCI/AAAAAAAAADU/94bfJarhR_c/s320/IMG_4213.JPG" width="254" border="0" /></a><br /><div><div><span style="font-size:130%;">忌廉芝士 (cream cheese) 250 g</span></div><div><span style="font-size:130%;">糖 100 g</span></div><div><span style="font-size:130%;">士多啤梨 200 g</span></div><div><span style="font-size:130%;">魚膠粉 1 湯匙</span></div><div><span style="font-size:130%;">檸檬汁 1/4 量杯</span></div><div><span style="font-size:130%;">鮮忌廉 1 杯</span></div><br /><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">做法：</span></div><div><span style="font-size:130%;">1. 先將士多啤梨攪成茸備用</span></div><div><span style="font-size:130%;">2. 把軟化的芝士與糖打勻</span></div><div><span style="font-size:130%;">3. 魚膠粉和檸檬汁拌勻，坐於熱水待溶解，然後倒入芝士內打至滑身</span></div><div><span style="font-size:130%;">4. 再加入士多啤梨茸打勻</span></div><div><span style="font-size:130%;">5. 於另一個容器把鮮忌廉打起 (成慕斯狀)，倒入芝士中拌勻</span></div><div><span style="font-size:130%;">6. 把芝士混合物倒入蛋糕模中 (可先用士多啤梨於模中圍邊)</span></div><div><span style="font-size:130%;">7. 放置雪櫃冷凍最少4小時，再用士多啤梨於蛋糕面作裝飾</span></div><br /><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"><u>小貼士</u></span></u></div><br /><div><span style="font-size:130%;color:#33ffff;">魚膠粉要先於冷的水質調溶才可加熱，否則變成一團一團</span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-1913436475150376167?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com4tag:blogger.com,1999:blog-2597816860258866147.post-2094114033949525622008-02-23T00:05:00.001+08:002008-02-23T00:08:28.236+08:00<a href="http://bp0.blogger.com/_hlSoovlzBKE/R77zZoNyYuI/AAAAAAAAAEI/gG0MI4v31xI/s1600-h/淮山蓮å&shy;ç´…棗乳鴿湯.JPG"><img id="BLOGGER_PHOTO_ID_5169837043885433570" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_hlSoovlzBKE/R77zZoNyYuI/AAAAAAAAAEI/gG0MI4v31xI/s320/%E6%B7%AE%E5%B1%B1%E8%93%AE%E5%AD%90%E7%B4%85%E6%A3%97%E4%B9%B3%E9%B4%BF%E6%B9%AF.JPG" border="0" /></a><br /><div><strong>材料</strong><br />乳鴿一隻<br />杞子, 淮山, 圓肉, 蓮子各15克<br />果皮1片<br />紅棗10粒(去核)<br /><br /><strong>製法<br /></strong>乳鴿汆水<br />所有材料洗淨, 熱水下料<br />煲2.5小時</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-209411403394952562?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-26898834720530448012008-02-05T06:51:00.000+08:002008-07-06T23:52:15.633+08:00<a href="http://bp3.blogger.com/_1mG2l53rZog/R6ea8aN9QOI/AAAAAAAAADE/uEFdnTG4zLY/s1600-h/IMG_3341.JPG"><img id="BLOGGER_PHOTO_ID_5163265860424253666" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 251px; CURSOR: hand; HEIGHT: 201px" height="237" alt="" src="http://bp3.blogger.com/_1mG2l53rZog/R6ea8aN9QOI/AAAAAAAAADE/uEFdnTG4zLY/s320/IMG_3341.JPG" width="299" border="0" /></a><span style="font-size:130%;">材料：<br /></span><div><span style="font-size:130%;">麵粉 100g</span></div><div><span style="font-size:130%;">泡打粉 1 茶匙</span></div><div><span style="font-size:130%;">肉桂粉 1/2 茶匙</span></div><div><span style="font-size:130%;">糖 70g</span></div><div><span style="font-size:130%;">無鹽牛油 60g</span></div><div><span style="font-size:130%;">雞蛋 1隻</span></div><div><span style="font-size:130%;">牛奶 1.5 湯匙</span></div><div><span style="font-size:130%;">藍莓 100g</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">做法：</span></div><div><span style="font-size:130%;">1. 預熱焗爐350 °F</span></div><div><span style="font-size:130%;">2. 蛋先打散，加入糖用打蛋器打至起泡、變白</span></div><div><span style="font-size:130%;">3. 慢慢加入溶解了的牛油，再用打蛋器攪勻</span></div><div><span style="font-size:130%;">4. 加入牛奶 (可用清水代替)，繼續用打蛋器混合</span></div><div><span style="font-size:130%;">5. 篩入麵粉、泡打粉和肉桂粉，用打蛋器攪拌</span></div><div><span style="font-size:130%;">6. 所有材料混合後加入藍莓，但別搗碎，輕輕拌合即可</span></div><div><span style="font-size:130%;">7. 把麵糊倒入鋪在模具的muffin 紙中，約八分滿</span></div><div><span style="font-size:130%;">8. 最後把模具拿約10cm高，再鬆手摔下，以去除多餘空氣</span></div><div><span style="font-size:130%;">9. 放入已預熱的焗爐，焗約30分鐘</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-2689883472053044801?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-76798110548430649062008-01-19T10:57:00.000+08:002008-07-06T23:52:15.633+08:00最近在從電視學會弄一個蛋糕，味道真的不錯，雖然是老外口味，但不會太甜。但因為很多用詞我真的不知道該怎麼翻，只好用英文把食譜寫出來。<br /><a href="http://bp1.blogger.com/_1mG2l53rZog/R5FsiPbaXfI/AAAAAAAAAC0/gU4YJ-biXr4/s1600-h/IMG_3191.JPG"><img id="BLOGGER_PHOTO_ID_5157022383828786674" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 190px; CURSOR: hand; HEIGHT: 164px" height="168" alt="" src="http://bp1.blogger.com/_1mG2l53rZog/R5FsiPbaXfI/AAAAAAAAAC0/gU4YJ-biXr4/s320/IMG_3191.JPG" width="214" border="0" /></a><br /><br /><br />For the streusel:<br />1/4 cup granulated sugar<br />1/3 cup light brown sugar<br />1 teaspoon ground cinnamon<br />8 tablespoons unsalted butter (1 stick)<br />1 1/3 cups all-purpose flour<br /><br /><br />For the cake:<a href="http://bp2.blogger.com/_1mG2l53rZog/R5FsifbaXgI/AAAAAAAAAC8/lnSHXcD7W94/s1600-h/IMG_3192.JPG"><img id="BLOGGER_PHOTO_ID_5157022388123753986" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 190px; CURSOR: hand; HEIGHT: 171px" height="179" alt="" src="http://bp2.blogger.com/_1mG2l53rZog/R5FsifbaXgI/AAAAAAAAAC8/lnSHXcD7W94/s320/IMG_3192.JPG" width="236" border="0" /></a><br />6 tablespoons unsalted butter<br />3/4 cup granulated sugar<br />2 large eggs<br />1 teaspoon pure vanilla extract<br />1/2 teaspoon grated lemon zest<br />2/3 cup sour cream<br />1 1/4 cups all-purpose flour<br />1 teaspoon baking powder<br />1/4 teaspoon baking soda<br />1/2 teaspoon salt<br />1 cup fresh blueberries<br /><br /><br /><br /><br />1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.<br /><br /><br />2. For the streusel: Melted butter in a pan, then add the granulated sugar, brown sugar, cinnamon and flour. Mix well and set aside.<br /><br /><br />3. For the cake: Mix the butter and sugar for 5 minutes until light. Add the eggs 1 at a time, then add the vanilla extract, lemon zest and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.<br /><br /><br />4. Put the batter into the prepared pan and spread it out with a knife. Crumble the topping evenly over the batter with your fingers. Bake for 45 minutes.<br /><br /><br />5. Cool completely and sprinkle the top with icing sugar.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-7679811054843064906?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-1544950381425798622007-12-19T22:54:00.000+08:002007-12-19T22:58:31.634+08:00<a href="http://bp1.blogger.com/_hlSoovlzBKE/R2kxOb-ddfI/AAAAAAAAAD0/ytsiB1mWF10/s1600-h/肉丸意粉.JPG"><img id="BLOGGER_PHOTO_ID_5145698173345166834" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/R2kxOb-ddfI/AAAAAAAAAD0/ytsiB1mWF10/s320/%E8%82%89%E4%B8%B8%E6%84%8F%E7%B2%89.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><strong>材料<br /></strong>免治雞肉 250克<br />洋蔥 半個切粒<br />麵包糠 約3-4湯匙<br />羅勒 (最好是新鮮) 一株<br />鹽 1茶匙<br />黑楜椒 少許<br /><br /><strong>製法</strong><br />1. 把所有材料拌勻成一個半乾的團，若不夠乾身可酌量加麵包糠<br />2. 弄成一個個約直徑1吋的丸狀<br />3. 下油，以小火把丸煎至金黃<br />4. 把鑊蓋上2至3分鐘至丸全熟</span><br /><span style="font-size:130%;"><br /><span style="color:#ffff33;">Remark </span><br />1. 可選擇加一罐意式蕃茄粒作醬伴食<br />2. 若想香口一點可加冬菇</span><br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-154495038142579862?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com1tag:blogger.com,1999:blog-2597816860258866147.post-26626535571528940642007-12-18T01:58:00.000+08:002007-12-18T02:03:03.802+08:00<a href="http://bp2.blogger.com/_hlSoovlzBKE/R2a5Ob-ddcI/AAAAAAAAADc/ZiIwks5B-fA/s1600-h/泰式青咖喱雞2.JPG"><img id="BLOGGER_PHOTO_ID_5145003281996412354" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_hlSoovlzBKE/R2a5Ob-ddcI/AAAAAAAAADc/ZiIwks5B-fA/s320/%E6%B3%B0%E5%BC%8F%E9%9D%92%E5%92%96%E5%96%B1%E9%9B%9E2.JPG" border="0" /></a><br /><span style="font-size:130%;">愛泰式青咖喱那醬汁，很香很有風味，這個菜做過給同事吃，他們說像泰式餐廳的風味... 噢! 高興!!</span><br /><br /><strong><span style="font-size:130%;">材料</span></strong><br /><span style="font-family:georgia;font-size:130%;">全雞脾肉 兩大隻<br />泰式茄子 6個(1開4)<br />羅勒(basil) 酌量<br />洋蔥 半個<br />檸檬葉 數片<br />紅糖 1茶匙<br />魚露 2湯匙<br />椰奶 1罐(250-300亳升)<br />青咖喱醬 2湯匙<br /><br /><strong>製法<br /></strong>1. 雞脾去骨，以鹽及胡椒粉醃半小時<br />2. 以洋蔥起鑊，加入雞髀肉略煎至金黃色，備用<br />3. 用小火把一半椰奶煮熱<br />4. 加入青咖喱醬及檸檬葉<br />5. 加入雞肉及茄子<br />6. 加入紅糖及魚露<br />7. 加入餘下的椰奶及羅勒 (若太辣，可加點鮮奶)</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-2662653557152894064?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-86230967698688585292007-12-04T20:35:00.000+08:002007-12-21T23:29:14.186+08:00<a href="http://bp1.blogger.com/_hlSoovlzBKE/R2vbw7-ddgI/AAAAAAAAAD8/7UGVVOKW9yo/s1600-h/P1080182.JPG"><img id="BLOGGER_PHOTO_ID_5146448632980796930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/R2vbw7-ddgI/AAAAAAAAAD8/7UGVVOKW9yo/s320/P1080182.JPG" border="0" /></a><br /><div><a href="http://bp3.blogger.com/_hlSoovlzBKE/R1VMGJHgeJI/AAAAAAAAADU/xXku4ou1CHA/s1600-h/紅酒炆排骨.JPG"><span style="font-size:130%;"></span></a><span style="font-size:130%;"></span><br /><br /><p><span style="font-size:130%;"></span></p><br /><p><span style="font-size:130%;"></span></p><br /><p><span style="font-size:130%;"></span></p><br /><p><span style="font-size:130%;"></span></p><br /><p><span style="font-size:130%;"></p><br />炆排骨從來都是一種很易討好的食法，喜歡這個做法的其中之一是不用花很多時間去醃肉，省時得多．味道的精華就在炆的時間，全給肉吸收了．</span><br /><br /><span style="font-family:lucida grande;"><span style="font-size:130%;"><strong>材料</strong><br />一字骨 一斤<br />甘筍 2條<br />西芹 2-3條<br />洋蔥 1 個<br />生抽 2湯匙<br />老抽 1湯匙<br />紅酒 200-250亳升(便利店有售)<br />紅糖 1湯匙<br />水 250亳升<br /><br /><strong>製法</strong><br />1. 一字骨洗淨<br />2. 下油，爆香洋蔥<br />3. 下一字骨，煎兩面至金黃色<br />4. 下甘筍及西芹同炒<br />5. 下紅酒及所有調味料<br />6. 中火煮，合上蓋煮滾後，轉至小火<br />7. 煮20分鐘<br />8. 關火合上蓋擱一旁待20分鐘<br />9. 開火煮20分鐘<br />10. 關火合上蓋再擱一旁待20分鐘如此類推至肉炆稔</span></span><br /></span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-8623096769868858529?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-61693537373339747892007-11-09T07:48:00.000+08:002007-11-09T08:17:45.022+08:00<a href="http://bp2.blogger.com/_1mG2l53rZog/RzOm0Suw78I/AAAAAAAAACs/ph4d54NHkJk/s1600-h/IMG_1169.JPG"><img id="BLOGGER_PHOTO_ID_5130627817816518594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 264px; CURSOR: hand; HEIGHT: 198px" height="198" alt="" src="http://bp2.blogger.com/_1mG2l53rZog/RzOm0Suw78I/AAAAAAAAACs/ph4d54NHkJk/s320/IMG_1169.JPG" width="269" border="0" /></a><span style="font-size:130%;">九層塔(Basil)常常出現在一些台灣的食譜，它獨特的香味讓台灣菜加分不少。</span><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">材料:</span></div><div><span style="font-size:130%;">雞蛋 4隻</span></div><div><span style="font-size:130%;">九層塔 1束</span></div><div><span style="font-size:130%;">絞豬肉 少許</span></div><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">做法:</span></div><div><span style="font-size:130%;">1. 先用少許生抽和米酒把絞豬肉醃一會，再炒熟備用</span></div><div><span style="font-size:130%;">2. 把蛋加少許鹽打至起泡</span></div><div><span style="font-size:130%;">3. 把九層塔切碎加入蛋液中</span></div><div><span style="font-size:130%;">4. 用有透明蓋之小鍋熱3湯匙油</span></div><div><span style="font-size:130%;">5. 油熱後倒起一半，把蛋液和炒熟了的絞肉加入鍋中，再把倒起的一半熱油倒回蛋液上</span></div><div><span style="font-size:130%;">6. 蓋上鍋蓋以小火焗約10分鐘，從鍋蓋看到蛋變金黃色即成</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-6169353737333974789?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-70334029285309464302007-11-09T07:33:00.000+08:002007-11-09T07:48:01.113+08:00<a href="http://bp1.blogger.com/_1mG2l53rZog/RzOfkCuw77I/AAAAAAAAACk/XCaM-XyMWVM/s1600-h/IMG_1151.JPG"><img id="BLOGGER_PHOTO_ID_5130619842062249906" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 243px; CURSOR: hand; HEIGHT: 186px" height="186" alt="" src="http://bp1.blogger.com/_1mG2l53rZog/RzOfkCuw77I/AAAAAAAAACk/XCaM-XyMWVM/s320/IMG_1151.JPG" width="265" border="0" /></a><span style="font-size:130%;">材料:<br />牛腩 1條<br />白蘿蔔 1條<br />薑 3片<br />八角 3粒<br />蠔油 2湯匙<br />醬油膏 2湯匙<br />米酒 2湯匙<br />冰糖 1大塊</span><br /><span style="font-size:130%;">上湯 1杯</span><br /><br /><br /><span style="font-size:130%;">做法:<br />1. 先將整條牛腩用沸水煮15分鐘<br />2. 將牛腩和白蘿蔔各切成小塊<br />3. 爆香薑、八角和冰糖<br />4. 加入牛腩和米酒略炒<br />5. 再加蠔油和醬油膏，如牛腩份量較多調味料可放各3湯匙<br />6. 拌勻後加入白蘿蔔<br />7. 然後加入上湯，再加水蓋過所有材料，之後再多加一至兩杯<br />8. 猛火煮半小時後，用小火炆最少三小時，要不時注意水一定要剛剛蓋過所有材料，至最後半小時便可讓水自然收乾一點</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-7033402928530946430?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-46714352522222581662007-10-19T02:03:00.000+08:002007-10-19T02:23:01.882+08:00<span style="font-size:130%;">很久沒有跟大家分享食譜了，因為就連自己煮菜也不知道該弄什麼。最近在超市看到很久沒有吃過的麵筋，便買了回家看看可以怎樣弄，結果就把它搭配豆芽炒了一個菜，很簡單，自己調出來的味道還不錯呢!</span><br /><a href="http://bp1.blogger.com/_1mG2l53rZog/Rxejp02ZwhI/AAAAAAAAACc/Ja74OnLH4I0/s1600-h/IMG_0811.JPG"><img id="BLOGGER_PHOTO_ID_5122743040114016786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 278px; CURSOR: hand; HEIGHT: 212px" height="216" alt="" src="http://bp1.blogger.com/_1mG2l53rZog/Rxejp02ZwhI/AAAAAAAAACc/Ja74OnLH4I0/s320/IMG_0811.JPG" width="293" border="0" /></a><br /><br /><span style="font-size:130%;">材料:<br />豆芽<br />麵筋 1包<br />薑片 4片<br /><br /><br />調味料:<br />水 半杯<br />蠔油 1湯匙<br />生抽 1茶匙<br />糖 半茶匙<br />生粉 2茶匙<br />胡椒粉 少許<br />麻油 少許<br />米酒 少許<br /><br /><br />做法:<br />1. 先用沸水煮豆芽約5分鐘，盛起瀝水備用<br />2. 用沸水煮軟麵筋，剪開瀝水備用<br />3. 爆香薑片，放下豆芽和麵筋炒勻</span><br /><span style="font-size:130%;">4. 加入調味料拌勻，煮約2分鐘即成</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-4671435252222258166?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-41721339822838929302007-09-22T08:58:00.000+08:002007-09-22T09:11:03.805+08:00<a href="http://bp0.blogger.com/_1mG2l53rZog/RvRqyU2ZwgI/AAAAAAAAACU/KC036GvWh2g/s1600-h/IMG_0678.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5112828889795248642" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 274px; CURSOR: hand; HEIGHT: 203px" height="213" alt="" src="http://bp0.blogger.com/_1mG2l53rZog/RvRqyU2ZwgI/AAAAAAAAACU/KC036GvWh2g/s320/IMG_0678.JPG" width="289" border="0" /></span></a><span style="font-size:130%;">材料: </span><div><span style="font-size:130%;">節瓜 1條<br />瑤柱 隨意<br />薑 3片<br /><br /><br />調味料:<br />上湯 1杯<br />冰糖 1粒<br />蠔油 1 湯匙</span></div><div> </div><div> </div><div> </div><div><span style="font-size:130%;"><br /><br />做法:<br />1. 瑤柱浸軟撕碎備用<br />2. 節瓜去皮切段<br />3. 先爆香薑片，再放節瓜兩面煎一下<br />4. 加入上湯和少許鹽用中火把節瓜煮軟<br />5. 把節瓜盛起放在碟上<br />6. 將瑤柱連瑤柱水加入上湯中，再放冰糖和蠔油煮至冰糖完全溶掉</span></div><div><span style="font-size:130%;">7. 把瑤柱汁淋在已盛起的節瓜上</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-4172133982283892930?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-15383608989655265532007-09-18T01:07:00.000+08:002007-09-18T01:10:53.705+08:00<a href="http://bp1.blogger.com/_hlSoovlzBKE/Ru60w5IiUGI/AAAAAAAAACk/KlnKqA9ujjw/s1600-h/老少平安.JPG"><img id="BLOGGER_PHOTO_ID_5111221379175436386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/Ru60w5IiUGI/AAAAAAAAACk/KlnKqA9ujjw/s320/%E8%80%81%E5%B0%91%E5%B9%B3%E5%AE%89.JPG" border="0" /></a><br /><br /><div></div><br /><div></div><br /><div><br /><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;">這個菜易做，材料的營養又豐富，因此說是老少平安，真的是當之無愧！<br /><br /><strong>材料</strong><br />鯪魚肉四至六両<br />中型乾冬菇四隻砌粒<br />黑木耳浸後約1/3碗砌粒<br />雞蛋一隻<br />豆腐(蒸煮用的)一磚或即食豆腐一盒<br /><strong><br />做法</strong><br />將所有材料拌勻<br />下鹽半茶匙、胡椒粉少許、生粉二茶匙、麻油少許拌勻</span></div><br /><div><span style="font-size:130%;">隔水蒸十五至二十分鐘即成</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-1538360898965526553?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-23128956106087926502007-09-15T00:19:00.000+08:002007-09-15T00:30:43.792+08:00<a href="http://bp1.blogger.com/_hlSoovlzBKE/Ruq205IiUFI/AAAAAAAAACc/qgy0hUzmZIM/s1600-h/醉雞翼.JPG"><img id="BLOGGER_PHOTO_ID_5110097747011326034" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/Ruq205IiUFI/AAAAAAAAACc/qgy0hUzmZIM/s320/%E9%86%89%E9%9B%9E%E7%BF%BC.JPG" border="0" /></a><br /><p><span style="font-size:130%;"><strong></strong></span></p><br /><p><span style="font-size:130%;">有些菜式，的確是有種魔力，它不是很考功夫，但做了出來，又好像很易騙到人，以為是很難．</span></p><br /><p><span style="font-size:130%;">其實以我看來，心機才是最重要，但願吃的人能欣賞煮的人的心意；這樣的回報，足以補償做菜時汗流浹背的辛苦了！</span></p><br /><p><span style="font-size:130%;"><strong></strong></span></p><p><span style="font-size:130%;"><strong>材料</strong><br />雞翼 2磅</span></p><br /><div><span style="font-size:130%;">清雞湯 1 罐<br />薑 6 – 8 片</span></div><br /><div><span style="font-size:130%;">清水 4 杯<br /><br /><strong>浸料<br /></strong>鹽 1 湯匙 </span></div><br /><div><span style="font-size:130%;">魚露 2 湯匙<br />冰糖 約 70克 </span></div><br /><div><span style="font-size:130%;">紹興酒 半杯<br />玫瑰露酒 半杯 </span></div><br /><p><span style="font-size:130%;">花椒 2 湯匙<br />八角 5 粒<br />桂皮 1 大枝 (約 40 克)<br /><br />做法：<br />1. 先把雞翼洗淨，煮約20分鐘，或熟透<br />2. 取出雞翼，用水沖去雜質後，立刻放入冰水內，待放涼<br />3. 將清雞湯、薑、清水及浸料煮至出味，約15分鐘<br />4. 把(3)的湯汁放涼後，再放入雞翼浸過夜<br />5. 食前最好至少半至一小時前從雪櫃取出，不然會太凍，表面的汁也會凝結，賣相較不討好<br />6. 食前可以酌量以玫瑰露混入湯汁，淋在雞翼上，即成（順便抺乾個碟側邊，好似方太煮餸咁！會靚d!）<br /><br /><span style="color:#ffff00;">小貼士</span></span></p><br /><ul><br /><li><span style="font-size:130%;"></span><span style="font-size:130%;">預備冰水1盤： 如果要爽，一定要用冰水，除了用冰粒加水，我會在之前一兩個鐘在冰格先雪定一大碗冰水，以確保夠用</span></li><br /><li><span style="font-size:130%;">紹酒與玫瑰露可以酌量加減，但最好要加加多些後者，因為這酒會較香和甜</span></li><br /><li><span style="font-size:130%;">浸料可以考慮放在煲湯魚袋，以免湯汁會很混濁，賣相更好</span></li><br /><li><span style="font-size:130%;">我淨係知八角英文叫anise/aniseed…不知道花椒叫什麼桂皮即是鬼佬的 cinnamon</span></li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-2312895610608792650?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-23854899243030816812007-09-14T09:18:00.000+08:002007-10-09T12:59:06.810+08:00<span style="font-size:130%;">一直都很喜歡台灣的食物，無論街頭小吃、或是餐廳裡的美食我都非常喜歡，食過最印象深刻又好吃的要算「三杯雞」。這次由劉先生親自操刀，再加上我們自家種的九層塔，台灣味道特別濃厚。</span><a href="http://bp2.blogger.com/_1mG2l53rZog/Runr1etaaUI/AAAAAAAAACM/azFKeYlhzag/s1600-h/IMG_0687.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5109874556237670722" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_1mG2l53rZog/Runr1etaaUI/AAAAAAAAACM/azFKeYlhzag/s320/IMG_0687.JPG" border="0" /></span></a><span style="font-size:130%;"><br /><br /><br />材料:<br />雞腿 2隻<br />薑片 6片<br />蒜頭 6粒<br />紅辣椒 1隻<br />九層塔 (basil) 1束<br /><br /><br />調味料:<br />米酒 5湯匙<br />生抽 5湯匙<br />麻油 5湯匙<br />糖 2湯匙<br /><br /><br />做法:<br />1. 雞腿洗淨切成雞塊，蒜頭切片和辣椒去籽切片<br />2. 先把雞塊過油至顏色轉白，取出瀝油<br />3. 燒熱鑊，先用油爆香薑片、蒜片和辣椒片<br />4. 加入雞塊及調味料用大火煮滾，若想味道淡一點可在此時加半杯水<br />5. 再以中小火燜約10分鐘至汁微乾<br />6. 起鑊前放入九層塔拌勻</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-2385489924303081681?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-53029265736141107812007-09-11T04:51:00.000+08:002007-09-11T05:22:25.602+08:00<span style="font-size:130%;">簡單的做法只有一點點泡菜的味道，如想加重口味，可用自制泡菜或韓式泡菜代替紹菜。</span><br /><br /><span style="font-size:130%;"></span><br /><a href="http://bp3.blogger.com/_1mG2l53rZog/RuWwoP6IhVI/AAAAAAAAACE/bZJXGwj6gJo/s1600-h/IMG_0600.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5108683557833311570" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 263px; CURSOR: hand; HEIGHT: 196px" height="196" alt="" src="http://bp3.blogger.com/_1mG2l53rZog/RuWwoP6IhVI/AAAAAAAAACE/bZJXGwj6gJo/s320/IMG_0600.JPG" width="286" border="0" /></span></a><span style="font-size:130%;">材料:</span><br /><span style="font-size:130%;">牛肉片</span><br /><span style="font-size:130%;">紹菜 (台灣白菜)</span><br /><span style="font-size:130%;">蒜頭 3粒</span><br /><span style="font-size:130%;">薑片 3片</span><br /><br /><br /><span style="font-size:130%;">醃料:</span><br /><span style="font-size:130%;">油 1湯匙</span><br /><span style="font-size:130%;">生粉 1茶匙</span><br /><span style="font-size:130%;">鹽 1/2茶匙</span><br /><span style="font-size:130%;">胡椒粉 1/2茶匙</span><br /><br /><br /><span style="font-size:130%;">調味料:</span><br /><span style="font-size:130%;">辣豆瓣醬 1湯匙</span><br /><span style="font-size:130%;">麻油 1湯匙</span><br /><span style="font-size:130%;">米酒 2茶匙</span><br /><span style="font-size:130%;">白醋 2茶匙</span><br /><span style="font-size:130%;">糖 1茶匙</span><br /><span style="font-size:130%;">鹽 1/2茶匙</span><br /><br /><br /><span style="font-size:130%;">做法:</span><br /><span style="font-size:130%;">1. 先用醃料把牛肉醃30分鐘，大蒜切片備用</span><br /><span style="font-size:130%;">2. 燒熱鑊，加入3湯匙油後立即轉小火，放入醃過的牛肉片過油，至牛肉片八分熟後盛起瀝油</span><br /><span style="font-size:130%;">3. 爆香蒜片、薑片，加入紹菜炒至微軟，再加入牛肉和調味料炒至牛肉熟即可</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-5302926573614110781?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-58366522317982121592007-09-03T23:12:00.000+08:002007-09-04T01:22:17.253+08:00<a href="http://bp0.blogger.com/_hlSoovlzBKE/RtwlFUxtB0I/AAAAAAAAACU/0meP2gLMv0Q/s1600-h/桂花糕.JPG"><img id="BLOGGER_PHOTO_ID_5105996850938054466" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_hlSoovlzBKE/RtwlFUxtB0I/AAAAAAAAACU/0meP2gLMv0Q/s320/%E6%A1%82%E8%8A%B1%E7%B3%95.JPG" border="0" /></a> <span style="font-size:130%;">這個甜品，我實際沒有菜譜，只是猜猜內裡的材料去做；對於愛天然食物的貓姑娘而言，放蜜糖絕對是我的心水！<br /><br />今天，同事也讚它味道清甜！</span><span style="font-size:130%;"><span style="font-family:georgia;">hee...hee.....<br /></span><br /><br /><strong>材料</strong><br />1. 桂花2湯匙<br />2. 蜜糖5湯匙<br />3. 杞子1湯匙<br />4. 龍眼去殼去核1碗<br />5. 魚膠粉約2湯匙<br />6. 熱水250ml<br />7. 凍滾水300ml<br /><br /></span><span style="font-size:130%;"><strong>程序<br /></strong>1. 隔晚把桂花浸在蜜糖中，放進雪櫃待用<br />2. 魚膠粉用熱水煮溶<br />3. 下杞子煮1分鐘<br />4. 放凍滾水<br />5. 下桂花蜜糖<br />6. 下龍眼肉<br />7. 放進模中雪至凝固<br /><br /></span><span style="font-size:130%;"><span style="color:#3366ff;"><a href="http://potluckland.googlepages.com/home">小貼士</a>:<br /></span><span style="color:#ffff33;">蜜糖在高溫下會變酸，因此必須溶在溫水中</span></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-5836652231798212159?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-21005833151681252032007-09-02T01:49:00.000+08:002007-12-18T11:12:19.927+08:00<div><a href="http://bp0.blogger.com/_hlSoovlzBKE/R2c59r-dddI/AAAAAAAAADk/Vlcqy1VrAWw/s1600-h/Pumpkin+and+Veg+quiche.JPG"><img id="BLOGGER_PHOTO_ID_5145144831233586642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_hlSoovlzBKE/R2c59r-dddI/AAAAAAAAADk/Vlcqy1VrAWw/s320/Pumpkin+and+Veg+quiche.JPG" border="0" /></a> <a href="http://bp3.blogger.com/_hlSoovlzBKE/R2c6fb-ddeI/AAAAAAAAADs/qJNGKdysilg/s1600-h/P1070650.JPG"><img id="BLOGGER_PHOTO_ID_5145145411054171618" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_hlSoovlzBKE/R2c6fb-ddeI/AAAAAAAAADs/qJNGKdysilg/s320/P1070650.JPG" border="0" /></a><br /><br /><div><a href="http://bp2.blogger.com/_hlSoovlzBKE/Rtmm0kxtBzI/AAAAAAAAACM/N2dFDG0SSkI/s1600-h/Vegetable+quiche+2.JPG"></a><br /><br /><br /><div><a href="http://bp2.blogger.com/_hlSoovlzBKE/RtmmZkxtByI/AAAAAAAAACE/f5xROlyE1VM/s1600-h/Vegetable+quiche.JPG"><span style="font-size:130%;"></span></a><span style="font-size:130%;">第一次吃Quiche,是在悉尼Royal Botanic Garden的一間Café, 那是一個Spinach Quiche… 很可口…<br />早想試焗一次，但一直也擔心自己用烤箱的經驗，直至近半年。<br />今天就試焗一次… hee hee…<br /></span><span style="font-size:130%;"><strong></strong></span></div><br /><br /><br /><div><span style="font-size:130%;"><strong></strong></span></div><br /><br /><br /><div><span style="font-size:130%;"><strong>批皮:<br /></strong>全麥麵粉30g<br />麵粉45g<br />橄欖油50g<br />檸檬汁1-2茶匙<br />鹽少許<br /><strong></strong></span></div><br /><br /><br /><div><span style="font-size:130%;"><strong>餡料:<br /></strong>青椒1/3個切絲<br />洋蔥1/3個切絲<br />甘筍絲份量與青椒相同<br />橄欖油30g<br />麵粉2湯匙<br />牛奶半杯<br />蛋黃一個<br />芝士2湯匙<br />黑胡椒少許<br /><strong></strong></span></div><br /><br /><br /><div><span style="font-size:130%;"><strong>製法:<br /></strong>先把批皮的材料混合，搓成一個麵團<br />用桿子把麵團搓壓成薄薄一層<br />放在已塗上油的焗模內，而後放在雪櫃內約20分鐘<br />放一張焗爐紙在批上，上面放些米或豆<br />把批底放進180度的焗爐焗10分鐘<br />拿去米和焗爐紙，再焗10分鐘<br />取出批底放涼<br />青椒、洋蔥和甘筍以小許橄欖油炒，下點黑胡椒，待用<br />牛油以慢火煮溶後，下麵粉炒至金黃<br />下牛奶煮至糊狀<br />下青椒、洋蔥和甘筍拌勻<br />離火後，放蛋黃和芝士，拌勻<br />把餡料放在批底上，放進焗爐焗20分鐘<br /></div></span><br /><br /><br /><div></div><br /><br /><br /><div><br /></div><br /><br /><br /><div><span style="font-size:130%;"></span></div><br /><br /><br /><div><br /></div><br /><br /><br /><div><span style="font-size:130%;"></span></div><br /><br /><br /><div><br /></div><br /><br /><br /><div><span style="font-size:130%;"></span></div><br /><br /><br /><div><br /></div><br /><br /><br /><div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-2100583315168125203?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-85514072943794320922007-08-31T23:57:00.000+08:002007-09-01T00:21:59.867+08:00<span style="font-size:130%;">印象中麻婆豆腐是很辣的菜，現在自己做當然可以控制辣度，其實做法跟魚香茄子有點相似，一樣都是伴飯不錯的選擇。</span><br /><br /><div><span style="font-size:130%;"></span></div><a href="http://bp3.blogger.com/_1mG2l53rZog/Rtg_q6TaD8I/AAAAAAAAAB0/M-LvDufgGIw/s1600-h/IMG_0346.JPG"><img id="BLOGGER_PHOTO_ID_5104900184062169026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 202px" height="202" alt="" src="http://bp3.blogger.com/_1mG2l53rZog/Rtg_q6TaD8I/AAAAAAAAAB0/M-LvDufgGIw/s320/IMG_0346.JPG" width="293" border="0" /></a> <div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">材料:</span></div><div><span style="font-size:130%;">嫩豆腐 1盒</span></div><div><span style="font-size:130%;">絞豬肉</span></div><div><span style="font-size:130%;">薑片 3片</span></div><div><span style="font-size:130%;">蒜頭 3粒</span></div><div><span style="font-size:130%;">紅辣椒 1隻</span></div><br /><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">調味料:</span></div><div><span style="font-size:130%;">米酒 1湯匙</span></div><div><span style="font-size:130%;">麻油 1湯匙</span></div><div><span style="font-size:130%;">生抽 1湯匙</span></div><div><span style="font-size:130%;">糖 1湯匙</span></div><div><span style="font-size:130%;">烏醋 1茶匙</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">做法:</span></div><div><span style="font-size:130%;">1. 嫩豆腐切丁，薑片、蒜頭和紅辣椒切末</span></div><div><span style="font-size:130%;">2. 先用油爆香薑、蒜和辣椒</span></div><div><span style="font-size:130%;">3. 加入絞豬肉炒熟，再放入1湯匙辣豆瓣醬炒香</span></div><div><span style="font-size:130%;">4. 加入調味料和豆腐丁</span></div><div><span style="font-size:130%;">5. 再加半杯水煮約10分鐘</span></div><div><span style="font-size:130%;">6. 最後以生粉水勾薄芡即成</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-8551407294379432092?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-29484834154396026602007-08-25T09:28:00.000+08:002007-08-25T09:50:09.986+08:00<span style="font-size:130%;">因為我們家劉先生非常喜歡吃排骨，所以我幾乎每一兩個禮拜就會弄一次排骨，練習多了，這道菜便成為我第一道不用看食譜都可以弄出來的拿手菜。</span><br /><br /><a href="http://bp0.blogger.com/_1mG2l53rZog/Rs-I_aTaD7I/AAAAAAAAABs/j9vKQuTtfb0/s1600-h/IMG_0470.JPG"><img id="BLOGGER_PHOTO_ID_5102447525807919026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 182px" height="187" alt="" src="http://bp0.blogger.com/_1mG2l53rZog/Rs-I_aTaD7I/AAAAAAAAABs/j9vKQuTtfb0/s320/IMG_0470.JPG" width="269" border="0" /></a><br /><span style="font-size:130%;">材料:</span><br /><span style="font-size:130%;">小排骨</span><br /><span style="font-size:130%;">紅辣椒 1隻</span><br /><span style="font-size:130%;">蒜頭 3粒</span><br /><br /><br /><span style="font-size:130%;">調味料:</span><br /><span style="font-size:130%;">蕃茄醬 3湯匙</span><br /><span style="font-size:130%;">生抽 2湯匙</span><br /><span style="font-size:130%;">米酒 1湯匙</span><br /><span style="font-size:130%;">糖 1湯匙</span><br /><br /><br /><span style="font-size:130%;">做法:</span><br /><span style="font-size:130%;">1. 把小排骨洗淨瀝乾水，再用1-2湯匙生抽醃約15分鐘</span><br /><span style="font-size:130%;">2. 紅辣椒切小段</span><br /><span style="font-size:130%;">3. 用油熱鍋，爆香辣椒段和3整粒蒜頭</span><br /><span style="font-size:130%;">4. 放入醃好的排骨略炒</span><br /><span style="font-size:130%;">5. 加入調味料拌勻</span><br /><span style="font-size:130%;">6. 再加入水以蓋過排骨</span><br /><span style="font-size:130%;">7. 以中小火煮至收汁即成</span><br /><br /><br /><a href="http://pages.google.com/edit/potluckland/home"><span style="font-size:130%;">小貼士</span></a><br /><span style="font-size:130%;color:#33ffff;"></span><br /><span style="font-size:130%;color:#33ffff;">如想減低辣度，可先把紅辣椒去籽</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-2948483415439602660?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-19747937599035590192007-08-24T20:51:00.000+08:002007-08-24T20:58:49.647+08:00<a href="http://bp0.blogger.com/_hlSoovlzBKE/Rs7Un0xtBxI/AAAAAAAAAB8/jT_vpMTTj_k/s1600-h/紅蘿蔔蕃茄洋蔥湯.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5102249208504452882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_hlSoovlzBKE/Rs7Un0xtBxI/AAAAAAAAAB8/jT_vpMTTj_k/s320/%E7%B4%85%E8%98%BF%E8%94%94%E8%95%83%E8%8C%84%E6%B4%8B%E8%94%A5%E6%B9%AF.JPG" border="0" /></span></a><span style="font-size:130%;">從前煲蔬菜湯，總是湯還湯，渣還渣，渣吃不完好像很浪費；某次看一個外地的烹飪節目，它們就是以以下方法做湯．家中買了攪拌機後，我也愛上了這個湯的做法．<br /><br />我想：大人細路也會覺得他的樣子很可愛開胃，至於味道，我很喜歡，你也來試試吧！ </span><br /><p><span style="font-size:130%;"></span> </p><p><span style="font-size:130%;"> </p><br /></span><span style="font-size:130%;"><strong>材料<br /></strong>甘筍3條(細條庄)<br />蕃茄3個<br />洋蔥1個<br />薯仔1個<br />瘦肉約6兩<br /><br /></span><span style="font-size:130%;"><strong>製法<br /></strong>蔬菜切粒<br />瘦肉汆水後，洗淨待用<br />滾水下所有材料<br />煲至滾後，小火煲約2小時<br />把湯渣撈起，放入攪拌機內攪成蓉，然後再放回湯中<br />下鹽即可</span><br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-1974793759903559019?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com3tag:blogger.com,1999:blog-2597816860258866147.post-78581726731527194652007-08-19T22:08:00.000+08:002007-08-19T22:15:16.019+08:00<a href="http://bp1.blogger.com/_hlSoovlzBKE/RshPnkxtBwI/AAAAAAAAAB0/YLNryTIbDUU/s1600-h/雜菜蝦仁西è˜&shy;花白汁鏍絲粉-2.JPG"><img id="BLOGGER_PHOTO_ID_5100414119302727426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/RshPnkxtBwI/AAAAAAAAAB0/YLNryTIbDUU/s320/%E9%9B%9C%E8%8F%9C%E8%9D%A6%E4%BB%81%E8%A5%BF%E8%98%AD%E8%8A%B1%E7%99%BD%E6%B1%81%E9%8F%8D%E7%B5%B2%E7%B2%89-2.JPG" border="0" /></a><br /><span style="font-size:130%;">昨天剩下的鮮忌廉，最好還是用來煮我最喜歡的意大利pasta，花點心思，加多點菜蔬，吃得健康... 現在，你該明白，為何我會抗拒外出買即食的意粉醬或以罐頭湯替代吧！</span><br /><br /><br /><span style="font-size:130%;"><strong>西蘭花白汁<br /></strong>1/3個西蘭花烚熟<br />1/4個洋葱炒熟<br />1湯匙麵粉<br />1湯匙芥辣醬<br />少許鹽及黑胡椒<br />水2湯匙<br />忌廉80g<br /><br /><strong>材料<br /></strong>1. 洋蔥1/2個<br />2. 西蘭花1個<br />3. 翠玉瓜1條<br />4. 青椒1個<br />5. 蝦150g<br />6. 忌廉80g<br />7. 螺絲粉200g<br /></span><br /><br /><br /><span style="font-size:130%;"><strong>程序</strong><br />1. 蝦去殼去腸，以少許生粉抣勻待用<br />2. 滾水下鹽下西蘭花，灼至熟，撈起待用<br />3. 下螺絲粉煮比建議時間少1分鐘(不致過稔)，以筲箕隔水待用<br />4. 洋蔥切粒以少許油少至熟透，撈起待用<br />5. 翠玉瓜、青椒加少許鹽炒熟<br />6. 用小火把蝦煎熟<br />7. 把一半的洋蔥和1/3的西蘭花同放進攪拌機攪成蓉<br />8. 把麵粉用凍水拌勻，下鑊煮熱<br />9. 下芥辣，拌勻<br />10. 下西蘭花洋蔥蓉，及少許鹽及黑胡椒同拌勻<br />11. 下螺絲粉及雜菜拌勻<br />12. 最後下蝦仁</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-7858172673152719465?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com1tag:blogger.com,1999:blog-2597816860258866147.post-17954578976958393952007-08-19T14:11:00.000+08:002008-07-06T23:52:15.634+08:00<a href="http://bp0.blogger.com/_hlSoovlzBKE/Rsff3kxtBvI/AAAAAAAAABs/IE-Dlhzo2PQ/s1600-h/ç¶"><img id="BLOGGER_PHOTO_ID_5100291248878323442" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_hlSoovlzBKE/Rsff3kxtBvI/AAAAAAAAABs/IE-Dlhzo2PQ/s320/%E7%B6%A0%E8%8D%BC%E7%B4%85%E8%8D%B3%E8%8A%9D%E5%A3%AB%E5%87%8D%E9%A4%85.JPG" border="0" /></a> 有沒光顧過日本食店，餐後多送上紅豆綠茶雪糕，這個綠茶紅豆芝士凍餅，口感真的有點像紅豆綠茶雪糕，這次因為食客中有長者（貓姑娘的家人嘛！）所以，以果糖（低GI，不易令姨島素速升）代替砂磄．<br /><div><span style="font-size:130%;"><strong></strong></span></div><br /><div><span style="font-size:130%;"><strong></strong></span></div><div><span style="font-size:130%;"><strong></strong></span></div><div><span style="font-size:130%;"><strong></strong></span></div><div><span style="font-size:130%;"><strong>餅底材料<br /></strong>Reduced fat消化餅 6 塊 (80g)<br />無鹽牛油（座溶）40g<br /><br /><strong>餅餡材料<br /></strong>1. 忌廉芝士 (Cream Cheese) 250g<br />2. 鮮忌廉 (Whipping Cream) 80g<br />3. 鷹粟粉 半湯匙<br />4. 牛奶 1 cup<br />5. 日本綠茶粉 1湯匙<br />6. 蛋黃 2隻<br />7. 果糖 45g<br />8. 魚膠粉 半湯匙 (用2湯匙熱水攪勻, 座熱待用)<br />9. 日本紅豆 100g (在吉之島$10店及價真棧有售)<br /><br /><strong>程序</strong></span></div><br /><div><span style="font-size:130%;">1. 弄碎消化餅，以140度焗5分鐘<br />2. 加入牛油，在餅模入壓平，置於雪櫃中約30分鐘待用<br />3. 座溶魚膠粉待用<br />4. 把蛋黃、果糖和鷹粟粉攪勻<br />5. 日本綠茶粉用牛奶以慢火煮溶後，加入(4)的蛋黃漿，煮至濃稠<br />6. 打鮮忌廉至企身，放進雪櫃待用<br />7. 打軟忌廉芝士後，加入(5)的綠茶漿，打勻<br />8. 倒入魚膠粉水，打勻<br />9. 倒入鮮忌廉，打勻<br />10. 把芝士漿倒進餅模，雪2小時<br />11. 加上紅豆</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-1795457897695839395?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-66472510233316762692007-08-19T00:12:00.000+08:002007-09-01T00:07:13.436+08:00<span style="font-size:130%;">記得從小對味道怪怪的食物都十分抗拒，像木瓜、青椒、茄子、甚至豆腐連碰都不會碰，不曉得從什麼時候開始卻喜歡上它們十分有個性的味道。餐館的魚香茄子有一大特色 — 油多到不行，所以自己學會了怎樣做就可以跟油說拜拜。</span><br /><br /><a href="http://bp0.blogger.com/_1mG2l53rZog/RscfNaTaD6I/AAAAAAAAABk/Cts2GUeThU0/s1600-h/IMG_0429.JPG"><img id="BLOGGER_PHOTO_ID_5100079418279858082" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 185px" height="163" alt="" src="http://bp0.blogger.com/_1mG2l53rZog/RscfNaTaD6I/AAAAAAAAABk/Cts2GUeThU0/s320/IMG_0429.JPG" width="256" border="0" /></a><br /><span style="font-size:130%;">材料:</span><br /><span style="font-size:130%;">茄子 1條</span><br /><span style="font-size:130%;">絞豬肉 少</span><span style="font-size:130%;">許</span><br /><span style="font-size:130%;">紅辣椒 1隻</span><br /><span style="font-size:130%;">薑 3片</span><br /><span style="font-size:130%;">蒜 3粒</span><br /><span style="font-size:130%;"></span><br /><br /><span style="font-size:130%;">調味料:</span><br /><span style="font-size:130%;">糖 2茶匙</span><br /><span style="font-size:130%;">米酒 1湯匙</span><br /><span style="font-size:130%;">生抽 1湯匙</span><br /><span style="font-size:130%;">白醋 1湯匙</span><br /><span style="font-size:130%;">麻油 少許</span><br /><br /><br /><span style="font-size:130%;">做法:</span><br /><span style="font-size:130%;">1. 先把茄子切條，再</span><span style="font-size:130%;">用沸水略為煮軟，隔水備用</span><br /><span style="font-size:130%;">2. 紅辣椒、薑和蒜切碎，再爆香</span><br /><span style="font-size:130%;">3. 加入絞豬肉和1茶匙辣豆瓣醬炒熟</span><br /><span style="font-size:130%;">4. 豬肉炒熟後加入調味料</span><br /><span style="font-size:130%;">5. 再加入煮過的茄子拌勻</span><br /><span style="font-size:130%;">6. 加約1杯水，水燒開便用小火煮至收汁 (約15-20分鐘)</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-6647251023331676269?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-60419953114988954262007-08-16T01:04:00.000+08:002007-08-16T02:01:47.804+08:00<span style="font-size:130%;">Baking soda 跟 baking powder 都一樣是會產生氣體的物質，從而令蛋糕或麵粉團膨漲。</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Baking soda 本身是很簡單的物質，一定要加上如酸奶油 (sour cream)、糖漿 (molasses)、乳酪或檸檬汁等酸性物質才會產生氣體、然後遇熱發揮膨漲功效，但因為當baking soda 一碰到酸性物質便會立刻開始產生氣體，所以當它們混在一起後要立刻放進烤箱，要不然當氣泡沒了才烤就不會有膨漲效果。</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Baking powder 就是baking soda 加上酸性物質，所以只要加上水性物質便能產生一點氣體，當它遇熱後會產生更多氣體，因此會有足夠時間慢慢把材料混合好。</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">除非食譜指定要用baking soda，要不然還是用baking powder 比較好，如果手邊只有baking soda 的話，只要加上雙倍的他他粉 (cream of tartar)，便能當作baking powder 來用。</span><br /><br /><span style="font-size:130%;">也不要覺得baking soda 好像很沒有價值，它除了可以食用，還可以是我們生活上的好幫手。</span> 放在廚房裡它絕對是撲滅小火的好工具；清除油污也很利害，清洗衣服上的油漬只需要加點baking soda 在水裡就可以；它還有除嗅功能，放在冰箱裡可以吸走嗅味；甚至清洗垃圾桶、水瓶也可以派上用場。所以絕對不可以小看它啊!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-6041995311498895426?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-82700940410962494362007-08-12T22:48:00.000+08:002008-07-06T23:51:42.437+08:00<a href="http://bp3.blogger.com/_hlSoovlzBKE/Rr8e-y1bCRI/AAAAAAAAABk/cGT6JuGUMFk/s1600-h/士多啤梨芝士餅.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5097827367353256210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_hlSoovlzBKE/Rr8e-y1bCRI/AAAAAAAAABk/cGT6JuGUMFk/s320/%E5%A3%AB%E5%A4%9A%E5%95%A4%E6%A2%A8%E8%8A%9D%E5%A3%AB%E9%A4%85.JPG" border="0" /></span></a><span style="font-size:130%;"> 凍餅永遠是成功率較高的，一個最基本的檸檬芝士凍餅，加上紅紅的士多啤梨，怎不叫人心醉?!<br /><br />經我多次的試驗，每次也哄得人心花怒放．<br /><br />試試看，包你家人，男朋友．老公，同事，朋友等一定喜歡！<br /></span><br /><p><span style="font-size:130%;"><strong></strong></span></p><br /><p><span style="font-size:130%;"><strong></strong></span></p><br /><p><span style="font-size:130%;"><strong>餅底材料<br /></strong>消化餅 7 – 8 塊<br />無鹽牛油（座溶）1½ 安士 (4oz = 113g)<br /><br /><strong>餅餡材料<br /></strong>忌廉芝士 (Cream Cheese) 4 安士 (9oz = 250g)<br />鮮忌廉 (Whipping Cream) 4 安士<br />魚膠粉 2 湯匙 (用4湯匙熱水攪勻)<br />檸檬汁 2 湯匙<br />糖 3 安士<br />蛋 3 隻 (分白與黃)<br /><br /><strong>程序</strong></span></p><ol><li><span style="font-size:130%;">餅弄碎，放在焗爐內以140℃焗5分鐘</span></li><br /><li><span style="font-size:130%;">加入熱溶之牛油拌勻，倒入撻碟內，壓平，放入雪櫃雪30分鐘</span></li><br /><li><span style="font-size:130%;">魚膠粉攪溶後連盛器座在熱水內，以防結實</span></li><br /><li><span style="font-size:130%;">忌廉芝士（攪拌前可先用微波爐稍加熱至軟身）、糖及<span style="color:#ffff00;">蛋黃</span>攪至滑身，落檸汁</span></li><br /><li><span style="font-size:130%;">蛋白打至企身</span></li><br /><li><span style="font-size:130%;">忌廉打起</span></li><br /><li><span style="font-size:130%;">將(5)及(6)倒入(4)內攪勻，最後加入(3)同攪，但動作要快，以免魚膠粉起粒倒入餅底雪至凝結即成</span></li><br /><li><span style="font-size:130%;">倒入餅底前以<span style="color:#ff0000;">士多啤梨</span>圍邊</span></li><br /><li><span style="font-size:130%;">雪凍餅後再把餘下的士多啤梨放在上面</span></li></ol><p><span style="font-size:130%;color:#ffff66;"><strong>貓姑娘的心得</strong></span></p><p><span style="font-size:130%;">1. 消化餅底一定要焗過才夠鬆，貓姑娘在這方面很講研，太冧的餅底實在接受不了．</span></p><p><span style="font-size:130%;">2. 要令檸檬味更明顯，可稍削一些檸檬皮，但記著只是<span style="color:#ffff33;">黃色</span>的部份．</span></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-8270094041096249436?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-83120614166854320562007-08-11T06:09:00.000+08:002007-08-11T07:00:05.689+08:00<span style="font-size:130%;">「牛魔王」第二擊 — 韓式黑椒牛仔骨。看過好幾個有關食譜，這個比較像樣，實驗證明味道比用在韓國超市買的醬汁醃的更佳 (個人口味，超市的韓式醬汁比較鹹)，配上白飯跟紫菜，真的不錯!</span><a href="http://bp2.blogger.com/_1mG2l53rZog/RrzoSQC_g3I/AAAAAAAAABU/pW3Zg_c5yAY/s1600-h/IMG_0403.JPG"><span style="font-size:130%;"></span></a><br /><a href="http://bp3.blogger.com/_1mG2l53rZog/RrztXgC_g4I/AAAAAAAAABc/frHiMaufBvo/s1600-h/IMG_0403.JPG"><img id="BLOGGER_PHOTO_ID_5097209866271818626" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="216" alt="" src="http://bp3.blogger.com/_1mG2l53rZog/RrztXgC_g4I/AAAAAAAAABc/frHiMaufBvo/s320/IMG_0403.JPG" width="296" border="0" /></a><br /><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">材料:</span><br /><span style="font-size:130%;">牛仔骨3至4塊</span><br /><span style="font-size:130%;">洋葱1個</span><br /><span style="font-size:130%;"></span><br /><br /><br /><span style="font-size:130%;">醃料:</span><br /><span style="font-size:130%;">生抽 3湯匙</span><br /><span style="font-size:130%;">米酒 2湯匙</span><br /><span style="font-size:130%;">黑椒粉 1湯匙</span><br /><span style="font-size:130%;">生粉 2茶匙</span><br /><span style="font-size:130%;">糖 1茶匙</span><br /><span style="font-size:130%;">蒜蓉 1茶匙</span><br /><span style="font-size:130%;">薑蓉 1茶匙</span><br /><br /><br /><span style="font-size:130%;">做法:</span><br /><span style="font-size:130%;">1. 洋葱切絲，牛仔骨切小塊</span><br /><span style="font-size:130%;">2. 把所有醃料混合，加入洋葱和牛仔骨攪拌均勻，放雪櫃醃一天</span><br /><span style="font-size:130%;">3. 先取出牛仔骨，用少許油以中小火煎至兩面微焦，盛起備用</span><br /><span style="font-size:130%;">4. 用原來的鑊，倒入醃肉的醬料，加半杯水，將洋葱炒熟</span><br /><span style="font-size:130%;">5. 加入牛仔骨，快速翻炒均勻</span><br /><span style="font-size:130%;">6. 上碟前再灑上一些黑椒粉</span><br /><br /><br /><br /><p></p><span style="font-size:130%;"><a href="http://potluckland.googlepages.com/home">小貼士</a></span><br /><br /><br /><span style="font-size:130%;color:#33ffff;">牛肉煮太久肉會變老，所以要小心控制煎的時間</span><br /><span style="font-size:130%;color:#33ffff;">蒜跟薑最好用工具磨成蓉，只切小丁會不夠入味</span><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;"></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-8312061416685432056?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-52681432020017310582007-08-10T21:29:00.000+08:002007-08-11T03:55:19.307+08:00<a href="http://bp1.blogger.com/_hlSoovlzBKE/RrxonC1bCQI/AAAAAAAAABc/z0ACvlXIE1c/s1600-h/焗三文é&shy;šé…é†‹æ±èœæ²™å¾‹.JPG"><img id="BLOGGER_PHOTO_ID_5097063898261686530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/RrxonC1bCQI/AAAAAAAAABc/z0ACvlXIE1c/s320/%E7%84%97%E4%B8%89%E6%96%87%E9%AD%9A%E9%85%8D%E9%86%8B%E6%B1%81%E8%8F%9C%E6%B2%99%E5%BE%8B.JPG" border="0" /></a><br /><br /><span style="font-size:130%;">八號風的晚上，大部份的食肆都關閉。<br />回家做個快速的晚餐，慶幸冰箱裡尚有一些食物可以煮。 </span><br /><br /><span style="font-size:130%;">來個香草焗三文魚伴黑醋汁沙律，這全都是隔天剩下的材料。<br /><br /><br /></span><span style="font-size:130%;"></span><p></p><p><span style="font-size:130%;"></span></p><p><br /><span style="font-size:130%;"><strong>醃魚的材料</strong> </span></p><ul><li><span style="font-size:130%;">鹽少許 </span></li><li><span style="font-size:130%;">黑胡椒少許 </span></li><li><span style="font-size:130%;">Oregon (或其他香草)酌量 </span></li><li><span style="font-size:130%;">檸檬汁或青檸汁數滴(超市有售一個品牌的青檸汁，這樣可免時常要買新鮮的青檸) </span></li></ul><p><br /><span style="font-size:130%;"><strong>沙律汁的材料</strong> </span></p><ul><li><span style="font-size:130%;">意大利黑醋(Balsamic vinegar<span style="color:#ffff00;">)(或紅酒醋(red wine vinegar)) </span>2湯匙<span style="color:#ff6666;">(註：唔好用鎮江醋、淅醋、甜醋等) </span></span></li><li><span style="font-size:130%;">特純橄欖油(extra virgin olive oil)1湯匙 </span></li><li><span style="font-size:130%;">鹽少許 </span></li><li><span style="font-size:130%;">黑糊椒少許<br /></span></li></ul><p><span style="font-size:130%;"><strong>製法</strong> </span></p><ol><li><span style="font-size:130%;">把三文魚醃約20分鐘 </span></li><li><span style="font-size:130%;">放進預熱的焗爐以180度焗25分鐘 </span></li><li><span style="font-size:130%;">沙律汁拌好後，加入合適的菜蔬<span style="color:#ffff33;">(因為我今天只剩下羅馬生菜，所以沒有其他選擇，但假如你想把這個做main course, 更似餐廳出品，可考慮我的兩大心水選擇，分別是rocket (就是我用來墊在鎮江骨下的菜)或baby spinach)</span></span></li><li><span style="font-size:130%;">三文魚灑上少許時蘿(dill leaves)</span></li></ol><p><span style="font-size:130%;"><strong><a href="http://potluckland.googlepages.com/home">小貼士</a></strong></span></p><p><span style="font-size:130%;color:#33ffff;">放進冰格的食物，很易有陣'雪味'，可在解凍時加點雞粉．</span></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-5268143202001731058?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-77175043799869202082007-08-09T02:21:00.000+08:002007-08-11T03:56:48.767+08:00<p><a href="http://bp3.blogger.com/_1mG2l53rZog/RroK9AC_g2I/AAAAAAAAABM/-1ssUyNKzNs/s1600-h/IMG_0276.JPG"><img id="BLOGGER_PHOTO_ID_5096397971423986530" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 252px; CURSOR: hand; HEIGHT: 185px" height="191" alt="" src="http://bp3.blogger.com/_1mG2l53rZog/RroK9AC_g2I/AAAAAAAAABM/-1ssUyNKzNs/s320/IMG_0276.JPG" width="269" border="0" /></a></p><p><span style="font-size:130%;">材料:<br />雞翼 10隻<br />檸檬 半個 (切片)<br />片糖 半片<br /><br /><br />醃料:<br />檸檬 半個 (切片)<br />蜜糖 1湯匙<br />老抽 1湯匙<br />生抽 2茶匙<br />紹酒 1茶匙<br />胡椒粉 少許<br /><br /><br />做法:<br />1. 先將雞翼洗淨及弄乾，加入醃料後放雪櫃醃2小時 (越久越入味)<br />2. 用適量油以中火把醃好的雞翅翼煎至兩面金黃後盛起<br />3. 把醃過雞翼的醃料加入檸檬片及片糖，再加約1-2杯水煮成汁<br />4. 放入煎過的雞翼煮至熟透<br /><br /><br /><span style="color:#33ffff;"><a href="http://potluckland.googlepages.com/home">小貼士</a></span></span></p><p><span style="font-size:130%;"><span style="color:#33ffff;">汁中有片糖會容易焦掉, 所以要不時攪拌一下</span></span></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-7717504379986920208?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-12997669036531763452007-08-06T22:50:00.000+08:002007-08-06T22:57:08.182+08:00<span style="font-size:130%;">為自己弄了一個飯盒，紅、糙米的<span style="color:#ff0000;">红紅</span><span style="color:#ffff66;">黃黃</span>，加上青豆角炒蛋的<span style="color:#33ff33;">青青</span><span style="color:#33cc00;">綠綠</span>，很可愛。<br /></span><br /><span style="font-size:130%;">不會獨煎一隻蛋或把青豆切得長長的炒肉，不愛這些食法。 </span><br /><span style="font-size:130%;"><br />我總覺得它們倆是很佩襯的：把青豆切得細細的，與拌勻的蛋炒在一起，喜歡的話加點肉，這陣子我會加最愛的洋蔥，偶爾加點木耳（纖維豐富…hee hee），是我從小到大吃過最好的菜式之一。</span><br /><br /><span style="font-size:130%;">如果<span style="color:#33ff33;">青豆</span>和<span style="color:#ffff66;">蛋</span>是一對戀人的話，那麼青豆一定是女人… </span><br /></span><span style="font-size:130%;"><br />青豆先被放進鑊上，被燙得有少許發焦，此時，勇敢的蛋英雄（她的男人）奮不顧身撲進鑊中，拼命為他的女人擋住鑊的<span style="color:#ff0000;">熱力</span>…<br /><br />最後的結局?!　<span style="color:#ff0000;">大團圓</span>結局，他們融為一體，青豆也認為被蛋包裹著是一種幸福。<br /><br />而我吃了，也感受到那份愛，多麼幸福~!<br /><br />哈哈!</span><br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-1299766903653176345?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com1tag:blogger.com,1999:blog-2597816860258866147.post-26499719676869451872007-08-06T00:24:00.000+08:002007-08-11T03:57:42.797+08:00<span style="font-size:130%;">我媽媽做菜人人稱讚，但當我問她什麼菜怎麼做，她總是“每樣調味料放一點就可以”，所以我只可以當做實驗，每次把調味料的份量記住，再慢慢調到比較像媽媽弄的味道；記得以前我們在茶餐廳吃洋葱豬排飯，額外的一杯洋葱汁總會被大家搶著用來拌飯，所以我也嘗試弄一個洋葱汁，當然味道會比較淡，畢竟是沒有味精嘛。現在就把實驗結果跟大家分享!<br /><br /></span><a href="http://bp0.blogger.com/_1mG2l53rZog/RrX_mgC_g1I/AAAAAAAAABE/MkZXSHn9rCQ/s1600-h/IMG_0337.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5095259590342181714" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 292px; CURSOR: hand; HEIGHT: 218px" height="215" alt="" src="http://bp0.blogger.com/_1mG2l53rZog/RrX_mgC_g1I/AAAAAAAAABE/MkZXSHn9rCQ/s320/IMG_0337.JPG" width="300" border="0" /></span></a><span style="font-size:130%;"><br />材料:<br />豬排 3至4塊<br />洋葱 1個<br /><br /><br />醃料:<br />糖 1/2茶匙<br />生粉 2茶匙<br />生抽 1湯匙<br />米酒 1湯匙<br />胡椒粉 少許<br /><br /><br />汁:<br />水 1杯<br />糖 1/2茶匙<br />生抽 1湯匙<br /><br /><br />做法:<br />1. 先把豬排用刀背搥至鬆軟，再切成小塊 (也可以留整塊，但小塊比較容易熟)<br />2. 用醃料醃20分鐘<br />3. 洋葱切絲<br />4. 把醃好的豬排煎至兩面金黃，盛起備用<br />5. 爆香洋葱至微軟，加入汁煮約5分鐘<br />6. 再放入煎過的豬排煮至熟透<br />7. 最後以太白粉水勾薄芡即成</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;color:#33ffff;"><a href="http://potluckland.googlepages.com/home">小貼士</a></span><br /><span style="font-size:130%;color:#33ffff;"></span><br /><span style="font-size:130%;color:#33ffff;">洋葱先泡冰水或放雪櫃，切時便不會流眼淚</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-2649971967686945187?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-51681106752445245232007-08-05T23:52:00.000+08:002007-08-06T00:00:05.607+08:00<a href="http://bp1.blogger.com/_hlSoovlzBKE/RrXzMy1bCPI/AAAAAAAAABU/Lf0qXLg9Rt8/s1600-h/P1070137.JPG"><img id="BLOGGER_PHOTO_ID_5095245954569406706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/RrXzMy1bCPI/AAAAAAAAABU/Lf0qXLg9Rt8/s320/P1070137.JPG" border="0" /></a><br /><div></div><br /><div><span style="font-size:130%;color:#ffff66;">這個菜是上次歡送芳芳姑娘時做的，之後有兩個朋友和同事也試做過，用來招呼朋友．</span></div><br /><div><span style="font-size:130%;"><span style="color:#ffff66;">效果理想</span><br /></span></div><br /><p><span style="font-size:130%;"><strong>材料<br /></strong>- 雞一隻切件<br />- 薯仔酌量（個人覺得焗薯比本地薯仔的口感較好，而且可以連皮吃，營養豐富）<br />- 洋蔥1個<br />- 甘筍三條<br /></span></p><br /><p><span style="font-size:130%;"><strong>醃雞材料</strong><br />- 雞一隻切件<br />- Rosemary 2至3茶匙(新鮮的更好)<br />- 蜜糖3茶匙<br />- 洋蔥1個切粒<br />- 蒜頭半1個切粒<br />- 乾蔥頭2至3粒<br />- 黑糊椒及鹽酌量<br />- Olive Oil酌量<br /></span></p><br /><p><span style="font-size:130%;"><strong>製法</strong><br />- 先把薯仔和甘筍切開，隔水蒸15分鐘<br />- 把薯仔和甘筍舖好在焗盤上<br />- 上面放已醃(約1個鐘)的雞件以200度焗1小時</span></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-5168110675244524523?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-50646863756190946422007-08-03T23:23:00.000+08:002007-08-03T23:29:14.700+08:00<a href="http://bp2.blogger.com/_hlSoovlzBKE/RrNJvi1bCOI/AAAAAAAAABM/AEOW8CF5CG4/s1600-h/P1070225.JPG"><img id="BLOGGER_PHOTO_ID_5094496684639717602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_hlSoovlzBKE/RrNJvi1bCOI/AAAAAAAAABM/AEOW8CF5CG4/s320/P1070225.JPG" border="0" /></a><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">以此汁可以伴魚，也可以伴米紙卷，檬粉等</span><br /><strong><span style="font-size:130%;">製法：</span></strong><br /></div><br /><ol><br /><li><span style="font-family:lucida grande;font-size:130%;">醋和糖為1比1的份量</span></li><br /><li><span style="font-family:lucida grande;font-size:130%;">青檸汁1至2茶匙</span></li><br /><li><span style="font-family:lucida grande;font-size:130%;">魚露1茶匙</span></li><br /><li><span style="font-family:lucida grande;font-size:130%;">蒜蓉1至2茶匙</span></li><br /><li><span style="font-family:lucida grande;font-size:130%;">辣椒半至1茶匙</span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-5064686375619094642?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com1tag:blogger.com,1999:blog-2597816860258866147.post-33276021383056140262007-08-03T22:57:00.001+08:002007-08-03T23:30:20.971+08:00<img id="BLOGGER_PHOTO_ID_5094490598671059154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_hlSoovlzBKE/RrNENS1bCNI/AAAAAAAAABE/M2cd82sjT-A/s320/P1070222.JPG" border="0" /><a href="http://bp3.blogger.com/_hlSoovlzBKE/RrNCky1bCMI/AAAAAAAAAA8/9qdoBFojnD4/s1600-h/P1070226.JPG"><img id="BLOGGER_PHOTO_ID_5094488803374729410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_hlSoovlzBKE/RrNCky1bCMI/AAAAAAAAAA8/9qdoBFojnD4/s320/P1070226.JPG" border="0" /></a><span style="font-size:180%;"> </span><span style="font-size:130%;">這魚的製法比想像中簡單：<br /><br />材料：<br />烏頭魚一條，只去內臟，不用去麟<br />青檸一個<br />海鹽一大碗<br />蛋白兩隻<br /><br />製法：<br /></span><ol><li><span style="font-size:130%;">把青檸切片，放在魚肚內</span></li><li><span style="font-size:130%;">把海鹽和蛋拌勻，而後把整條魚包裹</span></li><li><span style="font-size:130%;">放進預熱的焗爐內，以200度焗25-30分鐘，或鹽呈金黃</span></li><li><span style="font-size:130%;">把焗硬的鹽拷碎後除去</span></li><li><span style="font-size:130%;">上碟</span></li><li><span style="font-size:130%;">以<a href="http://potluckland.blogspot.com/2007/08/blog-post_7125.html">泰式甜酸醋汁</a>伴食<br /></span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-3327602138305614026?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-3684660310937543082007-08-03T22:36:00.000+08:002007-08-11T03:58:54.516+08:00<span style="font-size:130%;">外號「牛魔王」的我對牛肉特別喜愛，所以已經學了幾個不同的牛肉菜式。第一個跟大家分享的是簡單又美味的青椒牛肉。<br /></span><div></div><a href="http://bp1.blogger.com/_1mG2l53rZog/RrNCIQC_g0I/AAAAAAAAAA8/IAfAlmWQgw8/s1600-h/IMG_0339.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5094488313000067906" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 274px; CURSOR: hand; HEIGHT: 207px" height="222" alt="" src="http://bp1.blogger.com/_1mG2l53rZog/RrNCIQC_g0I/AAAAAAAAAA8/IAfAlmWQgw8/s320/IMG_0339.JPG" width="302" border="0" /></span></a><span style="font-size:130%;"><br /></span><div></div><div><span style="font-size:130%;">材料:</span></div><div><span style="font-size:130%;">牛肉 1塊</span></div><div><span style="font-size:130%;">青椒 2個</span></div><div><span style="font-size:130%;">薑 3片</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">醃料:</span></div><div><span style="font-size:130%;">生粉 1茶匙</span></div><div><span style="font-size:130%;">生抽 1湯匙</span></div><div><span style="font-size:130%;">米酒 1湯匙</span></div><div><span style="font-size:130%;">油 1茶匙</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">調味料:</span></div><div><span style="font-size:130%;">生抽 1湯匙</span></div><div><span style="font-size:130%;">糖 1/2茶匙</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">做法:</span></div><div><span style="font-size:130%;">1. 先把牛肉切片，越薄吃起來會越嫩，再拌入醃料醃大概15分鐘</span></div><div><span style="font-size:130%;">2. 薑片切成絲，青椒去籽後也切成絲</span></div><div><span style="font-size:130%;">3. 鍋燒熱至冒煙，倒下油後把火關小，立刻把醃過的牛肉放下去炒至八分熟後盛起</span></div><div><span style="font-size:130%;">4. 把鍋中剩下的油再燒熱，爆一下薑絲</span></div><div><span style="font-size:130%;">5. 再加入青椒絲，和1湯匙水，炒至青椒絲變軟</span></div><div><span style="font-size:130%;">6. 最後加入牛肉跟調味料，炒至牛肉變熟即可</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;color:#33ffff;"><a href="http://potluckland.googlepages.com/home">小貼士</a></span></div><div> </div><div><span style="font-size:130%;color:#33ffff;">切牛肉要橫著紋路切才能切斷筋，吃起來才會比較嫩</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-368466031093754308?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-41856672697053150062007-08-01T23:52:00.000+08:002008-07-06T23:51:42.438+08:00<span style="font-size:130%;">因為太喜歡香蕉蛋糕的味道，所以找了很多相關食譜，經過實驗之後，這個應該是比較可靠、值得一試。<br /></span><a href="http://bp1.blogger.com/_1mG2l53rZog/RrDpWAC_gzI/AAAAAAAAAA0/TBUTk9UBXl0/s1600-h/Banana+Bread.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5093827742734975794" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="220" alt="" src="http://bp1.blogger.com/_1mG2l53rZog/RrDpWAC_gzI/AAAAAAAAAA0/TBUTk9UBXl0/s320/Banana+Bread.jpg" width="305" border="0" /></span></a><span style="font-size:130%;"><br /></span><div></div><br /><div><span style="font-size:130%;">材料:</span></div><div><span style="font-size:130%;">麵粉 2杯</span></div><div><span style="font-size:130%;">自發粉 1茶匙</span></div><div><span style="font-size:130%;">鹽 1/4茶匙</span></div><div><span style="font-size:130%;">牛油 1/2杯 (約4oz.)</span></div><div><span style="font-size:130%;">紅糖 3/4杯</span></div><div><span style="font-size:130%;">雞蛋 2個</span></div><div><span style="font-size:130%;">熟透的香蕉糊 2杯</span></div><div><span style="font-size:130%;">(註：<a href="http://potluckland.googlepages.com/%E6%8F%9B%E7%AE%97%E8%A1%A8">重量換算的參考</a>）</span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">做法:</span></div><div><span style="font-size:130%;">1. 焗爐先預熱至350°F (約175°C)，並把蛋糕模型塗上牛油備用</span></div><div><span style="font-size:130%;">2. 先把麵粉、自發粉和鹽篩勻混合</span></div><div><span style="font-size:130%;">3. 另外把紅糖跟溶掉的牛油攪拌均勻，再加入雞蛋和香蕉糊攪至完全混合</span></div><div><span style="font-size:130%;">4. 把香蕉混合物倒在麵粉中，攪拌至完全沒有麵粉粒</span></div><div><span style="font-size:130%;">5. 最後把所有材料倒至蛋糕模型中，放入已預熱的焗爐烤60分鐘</span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;color:#33ffff;"><a href="http://potluckland.googlepages.com/home">小貼士</a><span style="color:#000000;"></span></span></div><div><span style="font-size:130%;color:#33ffff;"><span style="color:#000000;"></span></span></div><div><span style="font-size:130%;color:#33ffff;">如牙籤戳進去後再拉出來是黏黏的，就代表蛋糕還沒有熟</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-4185667269705315006?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com2tag:blogger.com,1999:blog-2597816860258866147.post-9028435792057185492007-08-01T23:25:00.000+08:002007-08-02T23:33:22.272+08:00<a href="http://bp2.blogger.com/_hlSoovlzBKE/RrCpUS1bCLI/AAAAAAAAAA0/V-wkvSgGUhw/s1600-h/P1070116.JPG"><img id="BLOGGER_PHOTO_ID_5093757344674416818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_hlSoovlzBKE/RrCpUS1bCLI/AAAAAAAAAA0/V-wkvSgGUhw/s320/P1070116.JPG" border="0" /></a><br /><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;"></span> </div><div><span style="font-size:130%;">第一篇的文章，還是選一味很多人都喜愛的菜．<br />特別是男生，總是喜歡吃酸酸甜甜的東西喲！<br /><br /></div></span><strong></strong><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;"></span></strong></div><div><span style="font-size:130%;"><strong>用料</strong><br />金沙骨 一斤<br />生抽 2湯匙<br />老抽 2湯匙<br />紹酒 2湯匙<br />鎮江香醋 3湯匙（首選是金梅牌鎮江香醋），想酸可多加一點<br />片糖 3/4片至1片<br />胡椒粉 少許<br />羗 數片<br />水 適量<br /><strong></strong><br /></span><span style="font-size:130%;"><strong>製法<br /></strong>1. 金沙骨洗淨，晾乾水<br />2. 下油，下羗片爆一會<br />3. 下金沙骨，略煎<br />4. 下生抽、老抽、紹酒、胡椒粉、鎮江香醋、片糖<br />5. 若水不夠，加少許水，令汁液能略蓋過金沙骨<br />6. 收至細火炆<br />7. 要不時開蓋略兜<br />8. 約20-30分鐘，水應漸收<br />9. 此時，不斷兜金沙骨至汁轉稠(‘杰’) (因為有糖，若不兜，會易燒焦!!!)<br />10. 上碟!!</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-902843579205718549?l=potluckland.blogspot.com' alt='' /></div>貓姑娘http://www.blogger.com/profile/11796831612644437835noreply@blogger.com0tag:blogger.com,1999:blog-2597816860258866147.post-71421624873229389832007-08-01T03:12:00.000+08:002007-08-03T23:02:41.943+08:00<span style="font-size:130%;">以前的我是一個對烹飪一竅不通、連煮泡麵都只會放進微波爐的懶人，但自從嫁到美國之後便不得不努力學習，經過一年多的練習，現在雖未至於是烹飪高手，但至少比外面那些欺騙老外的「中國菜」好多了。<br /><br />作為一個連煎蛋都不會的家庭主婦，食譜簡直就是我的護身符，只要跟著步驟弄出來的製成品味道還不頼，當然每個人的口味都不一樣，所以現在我會把從食譜裡學到的東西稍作改良，盡量以少油少鹽不加味精作原則，有時候更會把改良後的食譜從新寫出來，跟本來和我一樣只會動口不會動手的好朋友分享。<br /><br />這次誠邀熱愛烹飪的好友貓姑娘一起合作主理這個平台，希望我在學習之餘也能同時跟大家分享我們的健康食譜，請多多指教﹗</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2597816860258866147-7142162487322938983?l=potluckland.blogspot.com' alt='' /></div>劉師奶http://www.blogger.com/profile/16197458637323330878noreply@blogger.com0