菜谱——二千多道菜的做法 - 站长杂谈 - 虾皮社区

happyxp 发表于 2010-6-21 11:48:58

1、红烧鳊鱼 　　2、婆豆腐的做法 　　3、自制土豆饼 　　4、教你做红烧肉 　　5、冬季暖身冬瓜汆丸子 　　6、冬季滋补羊腩煲 　　7、泡椒牛肉丝 　　8、糖醋带鱼 　　9、京味十足油焖大虾 　　10、炸茄盒 　　11、香辣鱼片 　　12、超级简单易鸡蛋饼 　　13、拔丝香蕉 　　14、冬季滋补清炖羊肉 　　15、松子玉米 　　16、香辣虾 　　17、老坛子凤爪 　　18、泡椒泥鳅 　　19、农家鱼 　　20、辣子肥肠 　　21、自腌咸蛋 　　22、糯米腊肉卷 　　23、松松软软的椰子球 　　24、滋味排骨口留香 　　25、椒盐排骨 红烧鳊鱼(全程记录图) 1.买来了一条八两重的鳊鱼(感觉太小了,小时候钓鱼如果钓到这种都是会放生的,可惜市场上已经很少能见到老家那种2--4斤多的大鳊鱼了,其实如果有长江里那种三角鳊就最佳了,估计儿时的好东西都灭绝的差不多了)必要的姜,葱,蒜. <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_222090109080186928761.jpg"eventslistuid="e3" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_222090109080186928761.jpg" quotetimer="211262262" 255px? HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? 0%?/></img> 2.注意清洗干净鱼的腹腔,现在的水体都有不同程度的污染,所以鱼的腹腔中都有黑膜! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_232090109080150092042.jpg"eventslistuid="e4" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_232090109080150092042.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? 287px? 0%?/></img> 3.在鱼的两侧刈上花刀——这样可以容易入味 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2320901090801951131713.jpg"eventslistuid="e5" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2320901090801951131713.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? 333px? 0%?/></img> 4.因为鱼小,所以没必要做十字花,斜片3刀就可以了——注意是斜向切入肉,不是直切! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_242090109080143174724.jpg"eventslistuid="e6" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_242090109080143174724.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? 293px? 0%?/></img> 5.在鱼的两侧均匀抹上一些盐,甚至腹腔内也可以弄一点,稍微做点前期的入味!我不太喜欢一些沾面粉的做法,觉得那样破坏了鱼皮的口感! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2420901090801842265565.jpg"eventslistuid="e7" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2420901090801842265565.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? 293px? 0%?/></img> 6.调制好的鱼放在盘里,配上姜丝,拍扁的蒜,干辣椒丝,后又加了一些大葱!几种颜色搭配看起来不错了! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2520901090801252162536.jpg"eventslistuid="e8" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2520901090801252162536.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 278px? 0%?/></img> 7.下锅拉,油烧冒蓝烟后,下入配料煸香,火不能太大,主要是炒出香味. <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2520901090801893261097.jpg"eventslistuid="e9" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2520901090801893261097.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 229px? 0%?/></img> 8.等葱蒜发黄的时候就可以把配料捞出待用,红辣椒特别注意不能炸黑了,那就不好看了 <img style="WIDTH: 300px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2620901090801334116198.jpg"eventslistuid="e10" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2620901090801334116198.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 361px? 0%?/></img> 10.剩下的油用来煎鱼吧!油温6分就可以了 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_262090109080184566389.jpg"eventslistuid="e11" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_262090109080184566389.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 210px? 0%?/></img> 11.两面微黄就可以了,也可以稍微煎老点!!翻鱼的时候小心,弄断了就砸锅了 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_27209010908013852912510.jpg"eventslistuid="e12" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_27209010908013852912510.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 212px? 0%?/></img> 12.然后就可以放一小碗水(家庭没有高汤)开始煮——饭店里火大油多,人家甚至全用油烹熟,家庭就用自己的做法咯!水开后加入最重要的黄酒+酱油,是个去腥调味染色的步骤! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2720901090801816839511.jpg"eventslistuid="e13" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2720901090801816839511.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 385px? 0%?/></img> 13.放入先前的配料一起烧,汤中放入少许盐,要考虑量哦,因为酱油也是咸的,后面还要加酱,包括鱼本身以及入过味了!不停的把汁浇在鱼上,保证均匀受热! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2820901090801357084112.jpg"eventslistuid="e14" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2820901090801357084112.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 302px? 0%?/></img> 14.加入一大勺豆瓣酱,这个是我很喜欢的东西～～家乡基本是用自制的红辣椒糊! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2820901090801898500913.jpg"eventslistuid="e15" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2820901090801898500913.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 335px? 0%?/></img> 15.烧一小会,鱼就熟了,时间久了就容易破坏外形! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_29209010908014282665414.jpg"eventslistuid="e16" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_29209010908014282665414.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? 293px? loadingtimer="-1" bloaded="true" 0%?/></img> 16.现在把鱼盛盘了,洒上葱叶——你以为这样就做好了吗? <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_3020901090801029517415.jpg"eventslistuid="e17" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_3020901090801029517415.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 231px? 0%?/></img> 17.锅里还有一些汤呢!精华所在啊!加入少许糖和醋,味素,调好一碗底的水淀粉,下锅,大火烧开,迅速搅拌均匀,有一点粘稠的时候就起锅! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_3020901090801480944216.jpg"eventslistuid="e18" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_3020901090801480944216.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 344px? 0%?/></img> 18.最后工序——浇上汤汁!汁的多少自己把握,少了太干,多了没味! <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_31209010908010611573317.jpg"eventslistuid="e19" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_31209010908010611573317.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 361px? 0%?/></img> 19.搞定!看起来不错 ! <img style="WIDTH: 300px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_31209010908016021425218.jpg"eventslistuid="e20" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-09/09/xinsrc_31209010908016021425218.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 381px? 0%?/></img> 婆豆腐的做法（图解） 1.准备材料：豆腐切丁（medium硬度）、牛肉切末、豆瓣酱、盐、酒、干红辣椒碎、青蒜、姜末、花椒粉、水淀粉、酱油、少许糖。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_500801091333739896749.jpg"eventslistuid="e21" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-08/10/xinsrc_500801091333739896749.jpg" quotetimer="106547693" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 600px? 0%?/></img> 2.锅内加少许菜油，大火加热，油热后依次加入豆瓣酱、盐、干红辣椒、青蒜、姜末、花椒粉、牛肉末、也可将牛肉末用上述调料腌好后一并加入。炒香。 <img style="WIDTH: 550px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_5108010913333901980650.jpg"eventslistuid="e22" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-08/10/xinsrc_5108010913333901980650.jpg" quotetimer="106547716" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 420px? 0%?/></img> 3.加入切成小块的豆腐。改小火，煮沸。 <img style="WIDTH: 550px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_5108010913339211331951.jpg"eventslistuid="e23" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-08/10/xinsrc_5108010913339211331951.jpg" quotetimer="106547731" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 410px? 0%?/></img> 4.待豆腐熟后，改大火，加入由水淀粉、糖、酒、味精、酱油调好的芡汁。待芡汁均匀附着后，关火，起锅。 <img style="WIDTH: 550px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_5208010913334013057552.jpg"eventslistuid="e24" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-08/10/xinsrc_5208010913334013057552.jpg" quotetimer="106547746" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 442px? 0%?/></img> 5.起锅，撒上花椒面，香喷喷，川味十足的麻婆豆腐上桌啦！ <img style="WIDTH: 600px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_520801091333922352253.jpg"eventslistuid="e25" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-08/10/xinsrc_520801091333922352253.jpg" quotetimer="106547762" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 516px? 0%?/></img> 自制土豆饼（图解） 1.洗干净土豆，上屉锅蒸（私下认为，用高压锅热也不错，而且很方便呢！不过，建议没用过高压锅的GGMM不要冒险呀！） <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5607011408454811652717.jpg"eventslistuid="e26" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5607011408454811652717.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 2.将鸡蛋打匀，加入牛奶，再加少量精盐，绵白糖，味素（鸡精就更好啦！） <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5807011408457842487518.jpg"eventslistuid="e27" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5807011408457842487518.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 3.将蒸好的土豆去皮，弄碎 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5907011408451852333819.jpg"eventslistuid="e28" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5907011408451852333819.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 4.倒入调好的牛奶鸡蛋汁，加适量面粉，拼命地搅啊！ <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5907011408455852537920.jpg"eventslistuid="e29" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5907011408455852537920.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 5.将加过面粉（定形）后成的土豆饼雏形放进平底锅里炸，记得用小火来做，否则会影响土豆饼的色泽。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_590701140845976333721.jpg"eventslistuid="e30" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-07/16/xinsrc_590701140845976333721.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 6.可爱好吃又细腻的土豆饼出锅啦！ <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_000701140846406789422.jpg"eventslistuid="e31" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-07/16/xinsrc_000701140846406789422.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 教你做红烧肉（全程图） <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_59060109094676625401.jpg"eventslistuid="e32" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-06/09/xinsrc_59060109094676625401.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 299px? 0%?/></img> 1、炒锅洗净，烧热，下两汤匙油，放三、四汤匙白糖，转小火。 读〈天龙八部〉，段誉离松鹤楼一条街就闻到酱油、焦糖烧肉的香气，一直以为焦糖就是红糖呢，看了这篇文章才算开窍。 前期准备：五花肉一块，切成一厘米见方的条状。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_000601090947487162302.jpg"eventslistuid="e33" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-06/09/xinsrc_000601090947487162302.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 299px? 0%?/></img> 2、不停地用炒勺搅动，使白糖溶化，变成红棕色的糖液，这也叫炒糖色。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_01060109094708881693.jpg"eventslistuid="e34" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-06/09/xinsrc_01060109094708881693.jpg" quotetimer="190175682" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 299px? 0%?/></img> 3、把切好的五花肉倒入，炒均匀，使眠归肉都沾上糖色 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_010601090947628193194.jpg"eventslistuid="e35" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-06/09/xinsrc_010601090947628193194.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 299px? 0%?/></img> 4、加酱油、料酒、生姜、冰糖、盐少许，烧开，再转小火烧二、三十分钟左右。等汁挥发得差不多，加大火收汁 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_020601090947149127315.jpg"eventslistuid="e36" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2004-06/09/xinsrc_020601090947149127315.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 306px? 0%?/></img> 5、这就是做好的样子了 冬季暖身冬瓜汆丸子(组图) 材料：猪肉馅（要有肥有瘦的）、冬瓜、淀粉、生抽、绍兴酒、葱末、蒜片、姜片、盐、鸡精少许。 猪肉馅加淀粉、生抽、盐、绍兴酒和匀。 <img style="WIDTH: 512px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/06/xinsrc_37202030611167501935515.jpg"eventslistuid="e37" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/06/xinsrc_37202030611167501935515.jpg" quotetimer="106547915" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 384px? 0%?/></img> 加少许油在锅里，烧热，蒜片、姜片爆香。 <img style="WIDTH: 512px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/06/xinsrc_38202030611160931006616.jpg"eventslistuid="e38" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/06/xinsrc_38202030611160931006616.jpg" quotetimer="106547937" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 384px? 0%?/></img> 加适量水，煮沸，然后把猪肉馅捏成一个一个圆圆的小丸子，下进锅里．丸子是这样的。 <img style="WIDTH: 512px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/06/xinsrc_38202030611163901807417.jpg"eventslistuid="e39" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/06/xinsrc_38202030611163901807417.jpg" quotetimer="106547960" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 384px? 0%?/></img> 丸子在锅里的样子就忘记拍了。中火煮１０分钟，下切好的冬瓜片。 <img style="WIDTH: 512px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/06/xinsrc_3820203061116687305418.jpg"eventslistuid="e40" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/06/xinsrc_3820203061116687305418.jpg" quotetimer="106547973" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 384px? 0%?/></img> 煮到冬瓜有点软了的时候，加鸡精和适量盐，冬瓜完全软了就可以关火，出锅了。撒上些葱碎，味道真是不错！大家看看吧！ <img style="WIDTH: 576px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/06/xinsrc_39202030611160312537319.jpg"eventslistuid="e41" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/06/xinsrc_39202030611160312537319.jpg" quotetimer="106547995" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 432px? 0%?/></img> 冬季滋补羊腩煲(图解) 今天去市场看见有很新鲜的羊腩，我就买了两斤，准备做个羊腩煲。 <img style="WIDTH: 406px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-01/17/xinsimple_44201031314386562909413.jpg"eventslistuid="e42" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-01/17/xinsimple_44201031314386562909413.jpg" quotetimer="106548009" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 303px? 0%?/></img> 配料用了马蹄、红萝卜、姜片。 <img style="WIDTH: 406px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-01/17/xinsimple_4520103131438015977214.jpg"eventslistuid="e43" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-01/17/xinsimple_4520103131438015977214.jpg" quotetimer="106548031" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 303px? 0%?/></img> 首先把锅烧热，把羊肉倒进去炒干，去掉水份。 <img style="WIDTH: 406px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-01/17/xinsimple_45201031314383282371715.jpg"eventslistuid="e44" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-01/17/xinsimple_45201031314383282371715.jpg" quotetimer="106548045" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 303px? 0%?/></img> 从新起锅，放姜片、南乳炒香。 <img style="WIDTH: 406px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-01/17/xinsimple_4520103131438656852016.jpg"eventslistuid="e45" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-01/17/xinsimple_4520103131438656852016.jpg" quotetimer="106548058" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 303px? 0%?/></img> 在加入已炒过的羊肉，不停的番炒，加入少许的酒、酱油、片糖、盐、适量的水煮15分钟。 <img style="WIDTH: 406px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-01/17/xinsimple_46201031314380001194117.jpg"eventslistuid="e46" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-01/17/xinsimple_46201031314380001194117.jpg" quotetimer="106548070" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 303px? 0%?/></img> 再加入马蹄和红萝卜焖。 <img style="WIDTH: 406px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-01/17/xinsimple_46201031314383123134118.jpg"eventslistuid="e47" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-01/17/xinsimple_46201031314383123134118.jpg" quotetimer="211266149" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 303px? 0%?/></img> 焖了一个半小时的羊腩煲做好拉，一点臊味都没有 <img style="WIDTH: 406px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-01/17/xinsimple_46201031314386402724119.jpg"eventslistuid="e48" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-01/17/xinsimple_46201031314386402724119.jpg" quotetimer="106548100" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 303px? 0%?/></img> 泡椒牛肉丝(图解) 泡椒的酸辣开胃是我的首选，颜色又红艳艳的，看着都让人食指大动。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/30/xinsrc_21212022612577502108547.jpg"eventslistuid="e49" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/30/xinsrc_21212022612577502108547.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 牛肉切粗丝调味上浆，泡椒切丝，芹菜切丝 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/30/xinsrc_22212022612571401045248.jpg"eventslistuid="e50" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/30/xinsrc_22212022612571401045248.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 牛肉下温油锅内滑油取出 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/30/xinsrc_22212022612574841974149.jpg"eventslistuid="e51" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/30/xinsrc_22212022612574841974149.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 306px? 0%?/></img> 炒香泡椒丝，放芹菜丝翻炒 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/30/xinsrc_22212022612578592922450.jpg"eventslistuid="e52" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/30/xinsrc_22212022612578592922450.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 347px? 0%?/></img> 下牛肉丝炒匀即可。 牛肉低脂肪，芹菜粗纤维，辣椒又可帮助脂肪燃烧，这是一道减肥菜。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/30/xinsrc_23212022612571872931151.jpg"eventslistuid="e53" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/30/xinsrc_23212022612571872931151.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 328px? 0%?/></img> 糖醋带鱼(图解) 材料：冰鲜带鱼两条 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/08/xin_1521202071459178154612.jpg"eventslistuid="e54" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/08/xin_1521202071459178154612.jpg" quotetimer="106548182" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 配料：姜，蒜，泡辣椒，花椒，葱，白糖，醋，酱油等 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/08/xin_15212020714597793155113.jpg"eventslistuid="e55" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/08/xin_15212020714597793155113.jpg" quotetimer="211266288" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 1、洗净剁块，拌入少许生粉或面粉，入锅炸至表面金黄 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/08/xin_16212020714592702925114.jpg"eventslistuid="e56" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/08/xin_16212020714592702925114.jpg" quotetimer="106548212" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 2、捞起，空干 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/08/xin_16212020714595003256915.jpg"eventslistuid="e57" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/08/xin_16212020714595003256915.jpg" quotetimer="211266355" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 3、花椒粒炒香，倒入配料（葱先别倒），倒入酱油醋白糖加少许料酒 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/08/xin_16212020714597502470716.jpg"eventslistuid="e58" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/08/xin_16212020714597502470716.jpg" quotetimer="106548245" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 4、倒入炸好的带鱼块，翻匀，稍焖两分钟入味。 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/08/xin_17212020714591111883617.jpg"eventslistuid="e59" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/08/xin_17212020714591111883617.jpg" quotetimer="106548261" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 5、加少许鸡精调味，用生粉汁收汁，放葱花，准备起锅 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/08/xin_17212020714594411414418.jpg"eventslistuid="e60" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/08/xin_17212020714594411414418.jpg" quotetimer="106548276" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 好了，闻到香味了吧！ <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/08/xin_17212020714597021755119.jpg"eventslistuid="e61" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/08/xin_17212020714597021755119.jpg" quotetimer="106548286" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 京味十足油焖大虾(图解) 油焖大虾是一道地道的京菜，小的时候由于物质资源贫乏加之广大劳动人民又处在奔小康的大道上，这种美味也只有到了春节的时候才会上餐桌给我解解馋。 现在的生活好了，吃虾已经是家常便饭的事，可是还是不禁常常想起小时候老爸做的油焖大虾...... 主料：虾（并不是越大越好，适中即可，以便入味） 配料：葱、姜丝，白糖，料酒，盐，米醋，高汤、味精各适量 1，先将虾去净须脚、沙包腺洗净。我买的虾不是很大，看了看还挺干净，就懒得弄他身上的沙包腺了，呵呵。 2，洗净后的虾用少量盐腌一下，并控水。 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/08/xinsrc_07202030616130622195747.jpg"eventslistuid="e62" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/08/xinsrc_07202030616130622195747.jpg" quotetimer="106548311" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 葱、姜丝。 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/08/xinsrc_0720203061613359064748.jpg"eventslistuid="e63" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/08/xinsrc_0720203061613359064748.jpg" quotetimer="106548332" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 还是配料，少不了的两样：料酒、米醋。 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/08/xinsrc_07202030616136561277149.jpg"eventslistuid="e64" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/08/xinsrc_07202030616136561277149.jpg" quotetimer="106548348" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 3，炒勺加油烧至差不多５成热（把手放在油上方，感觉有些微热），放入虾煎至两面发硬。 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/08/xinsrc_0720203061613953546550.jpg"eventslistuid="e65" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/08/xinsrc_0720203061613953546550.jpg" quotetimer="106548365" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 4，煎好的虾倒出来备用。 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/08/xinsrc_0820203061613265794451.jpg"eventslistuid="e66" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/08/xinsrc_0820203061613265794451.jpg" quotetimer="106548382" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 5，如果这时炒勺里还有些油的话，就把油烧热放葱、姜丝煸炒出香味；如果没有油了，需要重新加油。 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/08/xinsrc_0820203061613671300152.jpg"eventslistuid="e67" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/08/xinsrc_0820203061613671300152.jpg" quotetimer="106548396" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 6，再倒入煎好的虾再稍煎至色红， 7，再放料酒、醋、高汤、盐、白糖、味精、烧开后用微火煸炒约３分钟，中火收汁后出勺码齐，余汁淋在虾上，出盘即可。 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/08/xinsrc_09202030616134683036453.jpg"eventslistuid="e68" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/08/xinsrc_09202030616134683036453.jpg" quotetimer="106548413" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 炸茄盒(图) 原料： 一、肉糜 需要辅料：葱、姜、蒜、盐、味精、料酒、酱油，和肉糜拌匀。 <img style="WIDTH: 280px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/23/xinsrc_412020315140754625484109.jpg"eventslistuid="e69" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/23/xinsrc_412020315140754625484109.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 186px? 0%?/></img> 二、面粉 用水调成糊状，加少量盐。 <img style="WIDTH: 280px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/23/xinsrc_412020315140784315675110.jpg"eventslistuid="e70" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/23/xinsrc_412020315140784315675110.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 210px? 0%?/></img> 三、茄子 切片，每两片一组，一边不能切透，保持粘连，有点像蚌壳。 <img style="WIDTH: 280px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/23/xinsrc_422020315140712530839111.jpg"eventslistuid="e71" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/23/xinsrc_422020315140712530839111.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 186px? 0%?/></img> 准备工序： 把肉糜塞到两片组的茄子中间，两片茄子正好夹住。 <img style="WIDTH: 280px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/23/xinsrc_422020315140740613593112.jpg"eventslistuid="e72" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/23/xinsrc_422020315140740613593112.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 186px? 0%?/></img> 烹饪步骤： 一、把夹着肉的茄蚌放禁准备好的面粉糊里面，整个裹一层面糊。 <img style="WIDTH: 280px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/23/xinsrc_42202031514077037836113.jpg"eventslistuid="e73" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/23/xinsrc_42202031514077037836113.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 210px? 0%?/></img> 二、放入油热的煎锅。 <img style="WIDTH: 280px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/23/xinsrc_42202031514079841164114.jpg"eventslistuid="e74" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/23/xinsrc_42202031514079841164114.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 210px? 0%?/></img> 三、不断翻面油煎，直至两面黄。 <img style="WIDTH: 280px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/23/xinsrc_432020315140726510568115.jpg"eventslistuid="e75" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/23/xinsrc_432020315140726510568115.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 186px? 0%?/></img> 出锅啦！ <img style="WIDTH: 280px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/23/xinsrc_432020315140756215775116.jpg"eventslistuid="e76" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/23/xinsrc_432020315140756215775116.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 186px? 0%?/></img> 香辣鱼片(图解) 微辣，主要是香。老吃清蒸的也没多大意思了，买条鱼来，取下肉，剩下的鱼头鱼骨用来煮汤，一鱼两吃，不错。 活鱼一条，剖洗干净，取两边的肉，切蝴蝶片，用调味料腌30分钟。 <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/13/xinsimple_35201031813025781342276.jpg"eventslistuid="e77" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/13/xinsimple_35201031813025781342276.jpg" quotetimer="106548519" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 315px? 0%?/></img> 热油炸熟。 <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/13/xinsimple_3520103181302953691477.jpg"eventslistuid="e78" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/13/xinsimple_3520103181302953691477.jpg" quotetimer="106548538" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 305px? 0%?/></img> 锅内余少许油爆香蒜片。 <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/13/xinsimple_36201031813023282570978.jpg"eventslistuid="e79" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/13/xinsimple_36201031813023282570978.jpg" quotetimer="106548545" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 306px? 0%?/></img> 再把干辣椒和姜末爆香，加少许水，酱油，糖煮开。 <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/13/xinsimple_36201031813026711578479.jpg"eventslistuid="e80" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/13/xinsimple_36201031813026711578479.jpg" quotetimer="106548560" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 286px? 0%?/></img> 放鱼片裹上汤汁，淋醋，勾薄芡，撒上葱段，翻勺出锅。 <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/13/xinsimple_37201031813020461912280.jpg"eventslistuid="e81" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/13/xinsimple_37201031813020461912280.jpg" quotetimer="106548579" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 291px? 0%?/></img> 微辣香酥，略带酸甜的鱼片就做好了！ <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2006-02/13/xinsimple_37201031813024062811781.jpg"eventslistuid="e82" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2006-02/13/xinsimple_37201031813024062811781.jpg" quotetimer="106548589" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 329px? 0%?/></img> 超级简单易鸡蛋饼 从开始做到吃到嘴，也用不了半小时，又快又简单~~~~~~ 原料：面粉 150g 、鸡蛋 2个、盐适量、水适量(约300ml) 、油 20g 、荵花适量 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_0521202141124312723156.jpg"eventslistuid="e83" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_0521202141124312723156.jpg" quotetimer="106548615" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 把鸡蛋、盐、油、水加在一起打至盐溶化，慢慢加面粉搅和，面粉有疙瘩就用小勺压，最后加荵花搅和至完全没有面疙瘩。醒几分钟。 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_05212021411244531485757.jpg"eventslistuid="e84" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_05212021411244531485757.jpg" quotetimer="106548628" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 开中火，用平底不粘锅，倒一点油，把面糊从中间倒下去，倒下去的面糊不规则向四周散开，证明面糊太稠了，在面糊里再加水。 调稀后的面糊一倒下去就很均匀的向四周散开，摇晃锅面糊也很快流动。 <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_05212021411245782962658.jpg"eventslistuid="e85" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_05212021411245782962658.jpg" quotetimer="106548646" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 看面糊表面变颜色及摇晃锅时面糊已经不动了，就可以翻面煎了，（最好用拋的方式翻面，一来不烫手，二来练手劲） <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_05212021411247031514559.jpg"eventslistuid="e86" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_05212021411247031514559.jpg" quotetimer="106548664" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 翻面后可以盖锅，不盖也可以。好了……吃吧！加杯黑咖啡！ <img style="WIDTH: 480px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_05212021411248281594660.jpg"eventslistuid="e87" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_05212021411248281594660.jpg" quotetimer="106548679" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 360px? 0%?/></img> 拔丝香蕉(图解) 材料超简单：香蕉 4条、面粉50g、生粉75克、鸡蛋1个、水、白糖 250克、油 <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/27/xinsimple_032120220142081231978189.jpg"eventslistuid="e88" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/27/xinsimple_032120220142081231978189.jpg" quotetimer="106548694" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 310px? 0%?/></img> 香蕉切块，将粉类，鸡蛋再加适量的水拌匀。锅里加很多油, 炸香蕉.将香蕉表面炸到脆脆香香的就好。我一次放几块，最后所有的香蕉回一回锅，尽量让所有的表面都变硬。 <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/27/xinsimple_042120220142021811829190.jpg"eventslistuid="e89" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/27/xinsimple_042120220142021811829190.jpg" quotetimer="106548711" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 315px? 0%?/></img> 锅里加少许油，放入糖，中小火不停地翻炒，你会看到糖从一颗颗到逐渐化掉，然后很快从白色到米黄色到深黄再到浅咖啡色。这时候就可以把香蕉倒入，翻炒让眠古香蕉都裹上糖。 <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/27/xinsimple_042120220142056224623191.jpg"eventslistuid="e90" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/27/xinsimple_042120220142056224623191.jpg" quotetimer="106548723" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 315px? 0%?/></img> 拔丝香蕉外面的焦糖脆脆的，里面软软糯糯，味道很好。美中不足，香蕉外面的包的面粉有点回软，以后做要调整面浆的配方。 <img style="WIDTH: 420px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/27/xinsimple_042120220142090630814192.jpg"eventslistuid="e91" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/27/xinsimple_042120220142090630814192.jpg" quotetimer="106548734" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 323px? 0%?/></img> 冬季滋补清炖羊肉(图解) 昨晚买了一根小羊腿，是什么白山羊，连皮一起炖了。 原料：羊腿一根，斩件，最好叫卖肉的斩的大块一点。土豆两个，青萝卜一条，胡萝卜两条，葱白一截，酱一块，花椒适量。 最好有整粒白胡椒一起炖，我没买到，只有出锅后加胡椒粉了。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_442120209200170323341.jpg"eventslistuid="e92" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_442120209200170323341.jpg" quotetimer="106548759" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 365px? 0%?/></img> 羊腿过开水捞入汤褒，加适量的水，加入花椒适量（怕吃花椒的可以用纱布包起来），花椒能很好的去除羊肉的腥味，大火加热。 <img style="WIDTH: 376px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_4421202092001906272092.jpg"eventslistuid="e93" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_4421202092001906272092.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 450px? 0%?/></img> 羊肉一边炖着，一边将其他材料处理好。葱切段，姜切大块拍碎，萝卜土豆等去皮后切大块。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_4521202092001062296063.jpg"eventslistuid="e94" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_4521202092001062296063.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 268px? 0%?/></img> 姜最好拍的很碎，这样姜汁能煲出来，汤吸收姜汁会微辣，即驱寒又好味。 <img style="WIDTH: 325px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_4521202092001203106584.jpg"eventslistuid="e95" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_4521202092001203106584.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 400px? 0%?/></img> 将所有材料都加到汤褒中，大火烧开，去泡沫，转中小火慢慢煲，至少1钟头以上。 <img style="WIDTH: 333px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_3021202092003390197766.jpg"eventslistuid="e96" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_3021202092003390197766.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 450px? 0%?/></img> 出锅后酌量加盐和白胡椒粉即可，还要有香菜！ <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_302120209200356209627.jpg"eventslistuid="e97" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_302120209200356209627.jpg" quotetimer="106548851" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 405px? 0%?/></img> 现在就能喝了！！ <img style="WIDTH: 359px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/14/xin_302120209200373460278.jpg"eventslistuid="e98" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/14/xin_302120209200373460278.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 450px? 0%?/></img> 松子玉米(图解) 成功之作 <img style="WIDTH: 640px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/09/xin_11212020820493593129733.jpg"eventslistuid="e99" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/09/xin_11212020820493593129733.jpg" quotetimer="106548898" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 480px? 0%?/></img> 需要的食材： 甜玉米一碗，松仁一小碗，辣椒（小）一个，胡萝卜（小）一根，小葱一棵。 调味料：盐半小勺。 <img style="WIDTH: 640px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/09/xin_11212020820495622203534.jpg"eventslistuid="e100" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/09/xin_11212020820495622203534.jpg" quotetimer="106548931" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 457px? 0%?/></img> 做法： 1、将辣椒、胡萝卜、小葱全部切玉米粒大小的丁。 2、首先松仁过油。这一步要格外小心！！因为松仁特容易糊！！！！ <img style="WIDTH: 640px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/09/xin_11212020820497341973935.jpg"eventslistuid="e101" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/09/xin_11212020820497341973935.jpg" quotetimer="106548961" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 480px? 0%?/></img> 锅内加油，待油温有3成热，就把松仁放入锅中，保持小火，瞪大眼睛，边搅拌边观察，只要看白白的松仁稍微有一点点变色，就要赶紧捞出来沥油。这样，利用余温，松仁就可以炸熟，变香酥了。 俺是用以前就炸好了的松仁，所以没有过程图，而且这一步太紧张也根本顾不上拍照。 3、另起一锅，加底油，同时下葱花和胡萝卜丁煸炒，煸出香味后加辣椒丁，翻炒几下，就可以加入甜玉米粒翻炒了，至熟，加半小勺盐调味，盛盘出锅。 <img style="WIDTH: 640px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/09/xin_11212020820498903058236.jpg"eventslistuid="e102" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/09/xin_11212020820498903058236.jpg" quotetimer="106548992" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="190175636" bloaded="true" 457px? 0%?/></img> 炒好的玉米！ <img style="WIDTH: 640px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/09/xin_12212020820490463206237.jpg"eventslistuid="e103" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/09/xin_12212020820490463206237.jpg" quotetimer="106549017" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 480px? 0%?/></img> 4、将预备好的松仁，倒入盘中，拌匀，就可以开吃了） <img style="WIDTH: 640px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/09/xin_1221202082049203097638.jpg"eventslistuid="e104" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/09/xin_1221202082049203097638.jpg" quotetimer="106549038" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 480px? 0%?/></img> 贴心小提示： 1、辣椒、胡萝卜在这里主要是起配色的作用，所以基本上挑小一点的就可以了。 2、这个菜虽然没加一点糖，但由于甜玉米粒和松仁的缘故，基本上是甜香味的。但是加平时炒菜用盐量的一半甚至是1/3，可以让这个菜吃起来更鲜。 3、之所以最后把松仁拌入盘中，可以更好的保持其香酥的口感 香辣虾(组图) 海白虾若干，背脊开边。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/31/xinsrc_28212023110030462123736.jpg"eventslistuid="e105" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/31/xinsrc_28212023110030462123736.jpg" quotetimer="106549076" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 主要的配料　干辣椒，花椒若干　姜、蒜切片，葱切丝　泡辣椒几个，泡姜一块也切片。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/31/xinsrc_28212023110033592361137.jpg"eventslistuid="e106" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/31/xinsrc_28212023110033592361137.jpg" quotetimer="106549092" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 锅内倒入油，记得要多一些，比平日炒同样份量的荤菜油多一倍吧　大火烧油至辣，倒入虾。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/31/xinsrc_28212023110036871261738.jpg"eventslistuid="e107" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/31/xinsrc_28212023110036871261738.jpg" quotetimer="106549110" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 332px? 0%?/></img> 炒一会，放入干辣椒和花椒，翻炒，让热油把辣味和麻味都“压榨”出来。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/31/xinsrc_29212023110030001245639.jpg"eventslistuid="e108" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/31/xinsrc_29212023110030001245639.jpg" quotetimer="106549131" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 373px? 0%?/></img> 出辣味和麻味后，放入姜蒜片，泡椒，泡姜(葱先不要放） <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/31/xinsrc_2921202311003312086740.jpg"eventslistuid="e109" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/31/xinsrc_2921202311003312086740.jpg" quotetimer="106549154" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 358px? 0%?/></img> 姜蒜香味炒出后，加入酱油适量，白砂糖适量，料酒少许　快要起锅时，放入葱丝，翻炒　加适量盐。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/31/xinsrc_29212023110036562953341.jpg"eventslistuid="e110" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/31/xinsrc_29212023110036562953341.jpg" quotetimer="106549175" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 334px? 0%?/></img> 起锅了。 <img style="WIDTH: 451px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/31/xinsrc_2921202311003984687842.jpg"eventslistuid="e111" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/31/xinsrc_2921202311003984687842.jpg" quotetimer="106549191" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 301px? 0%?/></img> 老坛子凤爪(图) <img style="WIDTH: 300px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/19/xinsimple_0621202190909937873521.jpg"eventslistuid="e112" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/19/xinsimple_0621202190909937873521.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 225px? 0%?/></img> 记得几年前妈妈来深圳，我回家吃饭，一看端上来一盘白白的没放啥调料的凤爪，心里直嘀咕，想是煮的白水凤爪，醮调料的吧，可又没找着调料碗，夹了一个咬一口，啊，怎么这么爽口，妈妈笑着说，是用老坛子里的泡菜水泡的，啊！难怪这好吃呢，我太喜欢了，妈妈看我这么喜欢，就经常做，放冰箱里，我爱边看电视边啃，真是幸福的日子呀……… 做法：把凤爪洗净，放开水锅里煮不超过十分钟，用筷子能穿透就可以了，捞起过凉开水，放保鲜盒里，舀入老坛子里的泡菜水，淹过凤爪，顺便捞几个泡辣椒，再切点西芹片一起泡，放冰箱里两小时后就可吃了。 注意：凤爪千万别煮久了，胶质出来了，就成皮冻了。 蚝油烧二冬(图) 原料：冬菇50克(干)，冬笋150克。 辅料：蚝油1大勺，葱丝适量,老抽1小勺，盐、白糖、味精、水淀粉、香油各适量。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/26/xinsrc_04212022609156871272517.jpg"eventslistuid="e113" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/26/xinsrc_04212022609156871272517.jpg" quotetimer="106549239" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 248px? 0%?/></img> 做法： 1.干冬菇洗净，泡发，每个改刀成2、3块，泡冬菇的水留用。 2.冬笋切滚刀块，焯一下，捞出控水。 3.油烧热，放入冬菇和冬笋,葱丝,爆一下，加入蚝油、老抽、盐、白糖、味精和少许泡冬菇的水，小火烧烩5分钟。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/26/xinsrc_04212022609159843119718.jpg"eventslistuid="e114" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/26/xinsrc_04212022609159843119718.jpg" quotetimer="106549261" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 338px? 0%?/></img> 4.汤汁香浓后，用水淀粉勾薄芡，淋入香油，炒匀即可。 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/26/xinsrc_0521202260915281432919.jpg"eventslistuid="e115" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/26/xinsrc_0521202260915281432919.jpg" quotetimer="106549277" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 338px? 0%?/></img> 特点： 冬菇的特点是素、鲜、香，但有的人不喜欢冬菇的浓香，但正是这种香给冬笋回味。注意甜咸搭配,大家做来尝尝吧..... <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/26/xinsrc_05212022609156093012420.jpg"eventslistuid="e116" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/26/xinsrc_05212022609156093012420.jpg" quotetimer="106549306" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 338px? 0%?/></img> 泡椒泥鳅(图解) 主演上场! <img style="WIDTH: 378px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/19/xinsimple_04211022915001712263026.jpg"eventslistuid="e117" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/19/xinsimple_04211022915001712263026.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 285px? 0%?/></img> 泥鳅（清水养了两天去头腹，水时几滴油）。泡椒，野山椒，醪糟，姜蒜。 <img style="WIDTH: 378px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/19/xinsimple_06211022915003441654627.jpg"eventslistuid="e118" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/19/xinsimple_06211022915003441654627.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 285px? 0%?/></img> 做法： １、泡椒山椒姜蒜切末， ２、锅内放油下材料１炒香 ３、下泥鳅煸炒片刻 ４、倒一点泡山椒的水、料酒 ５、放醪糟 <img style="WIDTH: 378px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/19/xinsimple_0621102291500945824628.jpg"eventslistuid="e119" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/19/xinsimple_0621102291500945824628.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 285px? 0%?/></img> 烧四五分钟后调味，不宜久烧，泥鳅易烂，我就稍微多烧了一会。 <img style="WIDTH: 285px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/19/xinsimple_07211022915006162472029.jpg"eventslistuid="e120" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/19/xinsimple_07211022915006162472029.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 378px? 0%?/></img> 泥鳅鲜嫩，泡椒味浓，典型的川味菜，据说还美容养颜（现在什么都要加上美养颜？） <img style="WIDTH: 378px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/19/xinsimple_09211022915000581906030.jpg"eventslistuid="e121" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/19/xinsimple_09211022915000581906030.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 285px? 0%?/></img> 再介绍一个给小孩子或者老年人的做法，豆腐豆浆泥鳅 <img style="WIDTH: 355px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/19/xinsimple_09211022915006692953631.jpg"eventslistuid="e122" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/19/xinsimple_09211022915006692953631.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 268px? 0%?/></img> 油内热油后少许姜蒜爆香下泥鳅略炒，掺入豆浆，烧开后加豆腐煮熟即可。强身健体，适合老人小孩和身体虚弱的人。 <img style="WIDTH: 355px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/19/xinsimple_10211022915004602010332.jpg"eventslistuid="e123" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/19/xinsimple_10211022915004602010332.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 268px? 0%?/></img> 农家鱼(图解) 作料如下： 香葱、姜、蒜瓣、香菜、郫县豆瓣、榨菜、花椒、泡椒，姜如果能够使泡椒那就更完美了，呵呵，烧鱼尤其是农家风味的，在没有比泡椒和泡姜更能提味的了。 做法： 先煎鱼，好多人怕这个环节，因为很容易被溅起的油烫到，让鱼粘锅，煎出来鱼皮支离破碎，其实只要准备工作做好，这些都不会发生，首先鱼洗好后要晾一下水气，之后用厨房纸巾把鱼身上水吸干 <img style="WIDTH: 380px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/13/xin_0221202092013968182269.jpg"eventslistuid="e124" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/13/xin_0221202092013968182269.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? 293px? loadingtimer="-1" bloaded="true" 0%?/></img> 另外煎鱼的锅一定要洗干净，先开火把锅烤干，熄火稍微晾凉后，用生姜把锅擦一下，让锅里有一层姜汁，再开火倒油，油温热后，把火调低，不要太大，这时候把鱼放下去，慢慢煎就可以了。 <img style="WIDTH: 397px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/13/xin_472120209202479626381.jpg"eventslistuid="e125" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/13/xin_472120209202479626381.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 291px? 0%?/></img> 等鱼煎到两面金黄色，即可起锅。 <img style="WIDTH: 350px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/13/xin_0321202092013187112810.jpg"eventslistuid="e126" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/13/xin_0321202092013187112810.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 320px? 0%?/></img> 锅内另外倒底油，将花椒、泡姜、泡椒、榨菜、郫县豆瓣下锅爆炒，然后下老抽、醋、黄酒、糖调好味后下鱼加水炖，下葱、蒜。 <img style="WIDTH: 397px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/13/xin_4821202092024015110032.jpg"eventslistuid="e127" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/13/xin_4821202092024015110032.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 289px? 0%?/></img> 等汁快收干时候下香菜，起锅！ <img style="WIDTH: 397px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/13/xin_4821202092024218198063.jpg"eventslistuid="e128" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/13/xin_4821202092024218198063.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 280px? 0%?/></img> 成功了！看样子不错嘛！ <img style="WIDTH: 369px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/13/xin_0321202092013375017911.jpg"eventslistuid="e129" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/13/xin_0321202092013375017911.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 277px? 0%?/></img> 辣子肥肠(图) 　　重庆人把猪大肠叫做肥肠，听上去油腻腻的，做法也有很多，比如说红烧、炖汤，干煸等等，其中我觉得要数“辣子肥肠”最为好吃，因为这种做法先要将大肠水煮软，在要用小火爆干肠子里的油份，再加上放了很多辣椒和花椒吃起来麻辣可口，还能去掉大肠的腥味，吃上去有麻又辣，很是好吃，每次都要吃掉一大碗~~~ 说说做法顺便说一下我个人洗大肠的方法，洗得很干净的！ 材料： 1、猪大肠500g 2、干辣椒100g(根据个人口味适当调整) 3、花椒20g(根据个人口味适当调整) 4、姜片、蒜片少许 5、料酒、盐、酱油、糖、鸡精适量 <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/27/xinsrc_12212022713537962513510.jpg"eventslistuid="e130" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/27/xinsrc_12212022713537962513510.jpg" quotetimer="106549607" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 337px? 0%?/></img> 做法： 1、将买回来的猪大肠洗净； 顺便说一下洗大肠的方法：将买回来的大肠放入盆中到入一些面粉(稍微多放一点)和盐、一瓶啤酒来回揉搓，直到大肠上的污物洗净后放入水槽中，用流动水冲洗大肠，直到大肠上的面粉洗干净为止。接下来将锅中放水，放入洗净的大肠，再放入料酒、姜片(目的是为了去除大肠上的腥味)煮至沸腾(也就是飞水的意思)，取出大肠； 2、锅中重新放水，加姜片料酒，再将大肠放如锅中，将大肠煮软凉后切小块备用(图1)； 3、干辣椒从中间剪开剪成两段，放入花椒备用(图2)； 4、锅中下油，待油温六层热时倒入大肠，放点盐，转中火慢慢的煸干水分至大肠有些干然后滤干油盛出备用(图3、4)； 5、将姜蒜片放入刚才的油锅中翻炒出香，倒入准备好的辣椒和花椒，转中火翻炒至辣椒有一点点变色后倒入先前盛出的大肠继续翻炒一小会，放入料酒、酱油、白糖、鸡精继续再翻炒一会至辣椒变成暗红色后关火盛出装盘即可(图5、6)！ <img style="WIDTH: 450px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-12/27/xinsrc_13212022713531251224011.jpg"eventslistuid="e131" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-12/27/xinsrc_13212022713531251224011.jpg" quotetimer="106549653" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 506px? 0%?/></img> 自腌咸蛋(组图) 首先，选粗盐（细盐也行，好像没粗盐好） <img style="WIDTH: 560px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-11/21/xinsimple_0621102210950027146788.jpg"eventslistuid="e132" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-11/21/xinsimple_0621102210950027146788.jpg" quotetimer="106549683" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 420px? 0%?/></img> 煮盐水，根据你的蛋量决定开水的份量，放盐是直到饱和为止（盐不再溶于水中）即行。 <img style="WIDTH: 560px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-11/21/xinsimple_0821102210950340134829.jpg"eventslistuid="e133" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-11/21/xinsimple_0821102210950340134829.jpg" quotetimer="106549706" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 420px? 0%?/></img> 待盐水凉后放鸡蛋（鸭蛋也行，个人喜欢）如果爱吃张飞眼（即腌出来的咸蛋蛋黄是黑色，蛋白是白色）可以是热盐水下蛋，然后浸腌十五天，不必翻动蛋。 <img style="WIDTH: 560px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-11/21/xinsimple_0921102210950492642010.jpg"eventslistuid="e134" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-11/21/xinsimple_0921102210950492642010.jpg" quotetimer="106549735" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 420px? 0%?/></img> 这个是我腌了半月后的咸鸡蛋，取了吃后，盐水仍然可以再放鲜蛋下去继续腌的。 大家看看吧，蛋黄好多蛋油哦，我这个是黄色的蛋黄，如果你想要红心蛋黄的可以在煮盐开水时加上一把红茶叶一起煮盐水，蛋黄便会红色了，喜欢吃咸蛋的试试吧! <img style="WIDTH: 560px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-11/21/xinsimple_11211022109500041089511.jpg"eventslistuid="e135" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-11/21/xinsimple_11211022109500041089511.jpg" quotetimer="106549760" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 420px? 0%?/></img> 糯米腊肉卷(组图) 开水泡糯米，一个多小时后放蒸锅里面蒸15－20分钟 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103002.jpg"eventslistuid="e136" fakesize="1" orgsrc="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103002.jpg" quotetimer="106549785" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 切腊肉葱，还有生菜，一定要保持生菜的完整 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103003.jpg"eventslistuid="e137" fakesize="1" orgsrc="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103003.jpg" quotetimer="106549808" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 把生菜稍微烫一下，烫软 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103004.jpg"eventslistuid="e138" fakesize="1" orgsrc="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103004.jpg" quotetimer="106549838" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 炒腊肉，把蒸好糯米放入，加生老抽鸡精盐（少许）料酒翻炒，加葱出锅 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103005.jpg"eventslistuid="e139" fakesize="1" orgsrc="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103005.jpg" quotetimer="106549859" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 炒好了！ <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103006.jpg"eventslistuid="e140" fakesize="1" orgsrc="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103006.jpg" quotetimer="106549879" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 取半片煮好的生菜叶子，适量炒好的糯米 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103007.jpg"eventslistuid="e141" fakesize="1" orgsrc="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103007.jpg" quotetimer="106549902" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 包好的样子 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103008.jpg"eventslistuid="e142" fakesize="1" orgsrc="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103008.jpg" quotetimer="106549924" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 蒸大概3、4分钟 <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103009.jpg"eventslistuid="e143" fakesize="1" orgsrc="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103009.jpg" quotetimer="106549946" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> <img style="WIDTH: 500px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103010.jpg"eventslistuid="e144" fakesize="1" orgsrc="http://images.qianlong.com/mmsource/images/2005/11/03/jksq051103010.jpg" quotetimer="106549962" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 375px? 0%?/></img> 松松软软的椰子球(图解) <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-10/27/xinsrc_00210021413573071600813.jpg"eventslistuid="e145" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-10/27/xinsrc_00210021413573071600813.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 用料： 黄油100克，糖粉130克（我只用了90克，味道足够了），鲜奶40克，蛋黄80克，奶粉20克，椰蓉270克。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-10/27/xinsrc_0021002141357778684014.jpg"eventslistuid="e146" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-10/27/xinsrc_0021002141357778684014.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 做法： 1、黄油，糖粉一起搅拌，直至混合； 2、分次加入蛋黄搅拌均匀； 3、分次加入鲜奶搅拌均匀； 4、加入椰蓉、奶粉拌匀（我的盆子比较小，所以我也是分次加入的）。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-10/27/xinsrc_0121002141357228429015.jpg"eventslistuid="e147" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-10/27/xinsrc_0121002141357228429015.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 将拌好的椰蓉团搓成小圆粒（整个制作过程就数这一步最不爽了，好油好黏人哟,只能忍了，椰蓉团比较散，用一次性手套或者是塑料袋不好做），把小圆粒排于烤盘中入预热好的烤箱中。上下火120度（我觉得有点低，家用烤箱的温度可能达不到要求，所以我用了140度）烤到小圆粒变成金黄色就好了,我用了35分钟吧！ <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-10/27/xinsrc_0121002141357609967116.jpg"eventslistuid="e148" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-10/27/xinsrc_0121002141357609967116.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 好好吃哟，口感软软、香气十足！自家用的料货真价实，比以前吃的义利可强多了！差别很明显的。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-10/27/xinsrc_02210021413570103186417.jpg"eventslistuid="e149" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-10/27/xinsrc_02210021413570103186417.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 做了这么一盒子，比我想象的要少，不过也能吃上几天了！ <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-10/27/xinsrc_0221002141357460142718.jpg"eventslistuid="e150" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-10/27/xinsrc_0221002141357460142718.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 滋味排骨口留香(组图) 可乐排骨 材料：排骨600克、可乐2罐、姜片、葱、八角、老抽、盐。 做法： 1.将排骨洗净切寸状，然后飞水留用； 2.用花生油爆香姜片（3片），再加入排骨爆炒； 3.然后将炒好的排骨放入瓦煲，再放少量八角和老抽、盐、可乐； 4.用中火煲至收汁就好，上台时放少量的葱段。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-11/25/xinsrc_52211022415053492340456.jpg"eventslistuid="e151" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-11/25/xinsrc_52211022415053492340456.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 梅子蒜茸蒸排骨 材料：猪肉排600克、姜茸、葱花、蒜茸、生粉、酸梅5个、胡椒粉、白糖、黄酒。 做法： 1.将排骨洗净斩成小块沥干水留用； 2.加适量的盐、黄酒、胡椒粉腌15分钟，酸梅用手抓烂，稍微地剁一下，加白糖、蒜蓉拌均匀，糖溶化后，倒入排骨中，加干淀粉再拌匀； 3.把排骨平铺在碟子上，将水烧开，摆上蒸架，大火蒸8~10分钟至熟； 4.上桌时撒点葱花，浇1汤匙热油即可。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-11/25/xinsrc_54211022415050912080457.jpg"eventslistuid="e152" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-11/25/xinsrc_54211022415050912080457.jpg" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 300px? 0%?/></img> 椒盐排骨 材料：猪肋骨750克、葱、姜、红椒末、青椒末、鸡蛋2只、黑胡椒、味精、花雕酒、椒盐。 做法： 1.将猪肋骨切成长形小段（5公分）洗净，并用布将排骨的水份吸干留用； 2.然后进行腌制，加盐、黑胡椒、味精、花雕酒、姜末腌制15分钟； 3.油在烧制过程中，将主料调制一个蛋面糊，将它用小勺子搅拌均匀； 4.将腌制好的排骨均匀涂上鸡蛋糊放入滚油中，炸至金黄起酥捞起上碟； 5.加入切好的红椒末、葱白末、青椒末和适量的椒盐略微炒香之后，并均匀洒在排骨上，那么这道菜肴就算做好了。 <img style="WIDTH: 400px; BACKGROUND: n="n" transparent="transparent"scroll="scroll"repeat="repeat"0% 0%" class="restrictImg" alt="" src="http://news.xinhuanet.com/food/2005-11/25/xinsrc_54211022415056022965358.jpg"eventslistuid="e153" fakesize="1" orgsrc="http://news.xinhuanet.com/food/2005-11/25/xinsrc_54211022415056022965358.jpg" quotetimer="74231392" HEIGHT: 0%; 0% repeat="repeat" scroll="scroll" transparent="transparent" none? loadingtimer="-1" bloaded="true" 338px? 0%?/></img> ●蒸排骨时如果家中没有蒸笼可用碗代替，直接放到掺了水的锅里，水淹至碗高的一半即可。蒸时要不时往锅里加点水，免得水烧干了。记得一定要加烧开的热水，否则一冷一热，碗易炸开。 ●椒盐排骨外面有一层蛋糊，所以下锅时，锅里的汁会马上变稠，这时要不停的翻炒以防止沾锅。汁一定要收干，当锅底基本都是油，排骨于排骨之间分开会拉开一根糖丝时，汁就收得差不多了。汁没收干会严重影响成品的光泽和口感.
[此贴子已经被作者于2010-6-21 11:52:47编辑过]

十字花瓣 发表于 2010-9-26 09:19:42

爱的感应

男女之间一时迷恋的情况常常发生，有时连迷恋也不是，只因内心空虚，耐不住寂寞，渴望有人陪伴，便那么将就着环境和机缘人接近了，或许在交往中可得到些温暖和体恤，惟独引不起多少爱的激动，内心深处仍然有种怅然和缺失感。　　爱情是非常抽象的东西，是一种感觉、一种体悟怎样瘦身、一种身心超越现实的纯美反应。这种感觉、体悟和反应，精到敏锐，牵动着整个心灵和悲喜情绪，而且力量巨大，大到往往不是理智可以控制，或根本就无理可讲的。　　人在爱情中绝对主观，不管那个人在别人客观的分析下价值如何，对于你、他或她都是唯一能够激起你心灵震颤，使你整个人由里到外被柔情所浸，如饮醇酒，如啜甘泉，沉醉的难以自拔，任讲多少大道理和利害关系，也无法助你抽出脚来的。　　对于相爱的人来说，对方像风像阳光像空气，是无所不在的。两个人相对时如拥有整个宇宙，全部心灵被幸福填满，就是不在一起，她也会在你的生命之中，看到花，读到好书，你会想：如果她也看到读到该多好！去下颌角走过山崖水畔，或是观赏一部好电影，你也会带点遗憾的想：如果两个人同游共赏该是何等赏心乐意之事！　　爱情促人相思。孤独时你会怀念，在人群之中反怀念的更切，你会无法扼止地渴望那颗怀念的心被甜蜜填满之余，也感到些许无以名状的忧伤。　　爱情领域内最能显现人格的优美或粗俗，爱情里也最需要牺牲的精神。恋爱中的人是勇敢的。当他所爱的人遭遇困扰和不幸时，他会挺身而出，既是自身的力量有限，也不会退缩躲避或袖手旁观，让所爱的人独立承受苦难。真爱的特征之一是：你最孤独和痛苦时上海除皱最好的医院，也就是他或她站的离你最近，信哲之词说的很诚意，行动最体贴的时候，他是诚恳又知心的，绝不虚伪而要些狡猾的小手段。你对他有全心的清议和信赖，知道自己正在爱与被爱，即使整个世界抛弃了你，也不会孤独忧伤，因为有人与你共一命运，不会因你得意失意而有所远近，假如你的情人不能给你这种安全感，能给你的只是锦上添花，那即显示这爱情不够圆满。　　爱情中的牺牲精神是高尚人格的展现和对爱的虔诚高贵奉献，与自贬自虐自我作贱截然迥异。在爱情的领域里，两个人是平等的，付出感情的理由只有一个上海磨颧骨，就是真正的爱。因为怜悯、同情或别的什么原因的异性交往，是另一种行为表现，与爱情无关。爱情中非常可怕的一种现象是自辱。能够厚颜自辱的人即使在恋爱中也充分地流露出人品的粗劣。记得以前有为女同事，她丈夫追求她时自称是“狗”，“只要你爱我，我情愿做狗”。她叙述这件事时谈的津津有味，言语之间颇有点自豪的口气，听的人却大有呕之感。　　首先我认为这个男人趣味低级，即缺乏做人的原则，又不懂自重和重人。她爱他，只因为他是个值得爱的男子，并不因为他像一条狗。能爱上一个如狗的男人的女人，想必也不高明。　　两个真正相爱的人上海瘦脸，心灵的感应是互动的，冥冥中仿佛有默契，你想念他，他也正在想念你，你为相思忧伤，他也正在为怀念痛苦。所谓的心有灵犀一点通，是爱情中人最神奇美妙的感觉。

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