清蒸盲曹魚 清炒芽菜萵苣和其它
文章来源: 大媽豬2008-10-14 18:36:55
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盲曹魚一條,約 1磅,在魚底及魚肚內放上薑絲及蔥段,魚面灑上薑絲及蔥粒,隔水大火蒸 9分鐘(視乎魚的大小而定),蒸好後倒去碟內水份,灒上熟油及豉油即成。
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清炒芽菜萵苣,先把萵苣炒熟,再落芽菜只下了少少鹽調味已好好味,非常爽口
保持芽菜爽口的方法: 先將芽菜在大熱水川燙一下,燙過水的芽菜之後無論怎樣煮都會保持爽口, 但燙水不可太久,3,4秒已可以。如果你見到芽菜在燙水過程中已變透明,就已經過了火,那時就怎樣煮都會是軟的。
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陳皮排骨
把九製陳皮洗淨, 浸泡在温暖的水中, 把陳皮切成小粒.用監,醬油,糖,豆粉,酒,陳皮放在排骨里腌二,三小時,然后把排骨炸熟,在另一只鑊,把洋蔥,(我放了白蘿ト)甜椒炒熟,把炸好的排骨落鑊,調味,上碟.這個菜好吃,味道似話梅排骨.
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東菇奶油雞胸肉
雞胸肉用監,黑胡椒,腌十分鐘,把它煎香,把它放在一旁,在鑊里加東菇,煮熟加奶油, 葱粒,調味.這道菜是融合(fusion)東西方的吃法.可以吃到東菇和奶油的香味.煎雞胸肉的時候,最重要是不要把雞肉煮得這熟.(伴吃的是西芥兰花和泰國黑米)
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香橙酸奶蛋糕
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睇真D
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材料:
2/3 杯子黄油, 软化1 1/4 杯糖2只 蛋1/2 杯酸奶1/2 杯橙汁1 大勾磨碎橙皮2 1/2 杯面粉1/2 茶勾酵粉1/2 茶勾苏打粉1/2 茶勾盐.
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1. 预先加热烤箱对350 度。
2. 把黄油和糖放在blender打到轻和蓬松。加蛋, 一次一个, 打好后,加酸奶、橙汁和橙皮。混合面粉、发酵粉、苏打粉和盐; 加入黄油和糖里面混合。
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把牛油渣在锅底.(可以用9X5X3的盆子)
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我用這個烤盆.
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烘烤350F. 55-65 分钟或直到牙签被插入在中心附近来在干净.
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冷却10 分钟.
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糖槳:1/2 杯糖粉2 到3 小勾 橙汁, 混合好.
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把糖槳例在蛋糕上面等10 分钟可以吃了.
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鹰嘴豆沙拉
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材料: 2 杯熟鸡豆, 6-8 片瑞士牛皮菜叶(swiss chard), 和2 條根,3 大勾菜油,小許海盐,小許 白胡椒.
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把菜洗好,切除根的坚韧部份。切开成片断大约1-2 cm 宽。洗涤瑞士牛皮菜叶子把它切開。在锅加热加上油。 投入根部,抄一分钟,再放叶子, 搅动几分钟, 直到熟。加大鸡豆, 上盆.
醬汁: 2 个柠檬.1/4 杯橄榄油, 2 茶勾棕色米miso,日本面鼓 浆,1 茶勾糖,1 茶勾芝麻油,1大勾黑芝麻,小許海盐. 在一个小碗, 混合橄榄油、糖、柠檬汁、芝麻油和芝麻。熔化miso 在1 大勾温暖的水中, 搅动直到溶化。加在醬汁里搅动。淋上鸡豆上面。
(如有不明白的,请告诉我, 我给您英文版).
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泰國黑米炒飯
我自己一個人在家,冰箱里有什麼就拿出來,剛好有D格夜黑米飯,豬肉,就炒了來吃.我自己什麼都吃,但老公就一定要吃新鮮東西,有時真的好難服侍).
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