正文
看到菜根姐姐帖了那么多肉肉， 我也来凑热闹。不过，我这是偷懒的做法，卤了一块2磅多的猪肉，今儿切一盘，明儿切一盘…… 打发了好几顿晚餐。
说起起卤锅，很多人家有老汤的。我懒得留。每次都是用新卤包，加酒盐酱油八角桂皮姜葱冰糖，开始卤。根据材料决定卤多长时间。猪肉一小时，牛肉两小时，鸡爪40分钟，猪肝30分钟。关火后，不要急着拿出来，泡在卤汁里，放冰箱。保存三四天没问题。
是不是再配蘸料就根据个人喜好吧。我家口味偏清淡，通常浇一点生抽麻油和糖就好。如果加蒜泥红油辣酱之类的，口重嗜辣的朋友可能更喜欢。
Strawberry shortcakes
昨晚，女儿传话：“妈妈，老师说明天早餐要吃好，因为我们有star test，很重要！”
不能再偷懒了。
今天做了这个Strawberry shortcakes 给她当早餐。步序不繁琐，偶尔为之可以接受。
女儿吃了一口，马上发表感慨：“It is soooooooo good!”
看了下面的方子你就晓得这个cake有多rich! 当早餐还好，千万别把这样高热量的东东做晚餐的饭后甜点！
这是没加草莓和鲜奶油的，也很好吃。口感有些像scones.
方子来自WILLIAMS-SONOMA
Fresh warm shortcakes, split and filled with whipped cream and sugared strawberries, are an old fashioned American tradition.
For the dough
2 cups cake flour
1/4 cup granulated sugar
1TB baking soda
1/2 tb salt
1 large egg
½ cup cold unsalted butter, cut into 1/2-inche pieces
1/3 cup heavy cream
For the fillinging
3 TB granulated sugar
4 cups strawberries, hulled and sliced
1 cup whipped cream
In a bowl, stir together the flour, baking soda, salt, and sugar. Using 2 knives cut in the butter until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup cream until blended. Pour the egg mixture over the dry ingredients and mix with a rubber spatula just until moistened.
Turn the dough out onto a lightly floured work surface and knead gently until the dough clings together. Pat out into 8 rounds. Place them 1 inch apart on the prepared pan.
Brush the cakes with cream and sprinkle evenly with the sugar.
Bake at 425F until golden brown, 13-17 min. Transfer to rack to cool slightly. Serve warm.
说起起卤锅，很多人家有老汤的。我懒得留。每次都是用新卤包，加酒盐酱油八角桂皮姜葱冰糖，开始卤。根据材料决定卤多长时间。猪肉一小时，牛肉两小时，鸡爪40分钟，猪肝30分钟。关火后，不要急着拿出来，泡在卤汁里，放冰箱。保存三四天没问题。
是不是再配蘸料就根据个人喜好吧。我家口味偏清淡，通常浇一点生抽麻油和糖就好。如果加蒜泥红油辣酱之类的，口重嗜辣的朋友可能更喜欢。
Strawberry shortcakes
昨晚，女儿传话：“妈妈，老师说明天早餐要吃好，因为我们有star test，很重要！”
不能再偷懒了。
今天做了这个Strawberry shortcakes 给她当早餐。步序不繁琐，偶尔为之可以接受。
女儿吃了一口，马上发表感慨：“It is soooooooo good!”
看了下面的方子你就晓得这个cake有多rich! 当早餐还好，千万别把这样高热量的东东做晚餐的饭后甜点！
这是没加草莓和鲜奶油的，也很好吃。口感有些像scones.
方子来自WILLIAMS-SONOMA
Fresh warm shortcakes, split and filled with whipped cream and sugared strawberries, are an old fashioned American tradition.
For the dough
2 cups cake flour
1/4 cup granulated sugar
1TB baking soda
1/2 tb salt
1 large egg
½ cup cold unsalted butter, cut into 1/2-inche pieces
1/3 cup heavy cream
For the fillinging
3 TB granulated sugar
4 cups strawberries, hulled and sliced
1 cup whipped cream
In a bowl, stir together the flour, baking soda, salt, and sugar. Using 2 knives cut in the butter until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup cream until blended. Pour the egg mixture over the dry ingredients and mix with a rubber spatula just until moistened.
Turn the dough out onto a lightly floured work surface and knead gently until the dough clings together. Pat out into 8 rounds. Place them 1 inch apart on the prepared pan.
Brush the cakes with cream and sprinkle evenly with the sugar.
Bake at 425F until golden brown, 13-17 min. Transfer to rack to cool slightly. Serve warm.
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