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毛毛-妈的山药鸡粒玉米。 豆腐,豆腐還是豆腐和其它

(2008-10-14 18:36:55) 下一个
本想前兩天出菜了,但大病了二天 (頭痛),現在沒事了,上菜~~~~
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这个菜好吃和健康.謝謝毛毛媽~ (毛毛-妈的菜和豆腐都是健康吃的)我做得沒有毛毛-妈的飄亮,(刀功還要學) recipe 在此:
http://web.wenxuecity.com/BBSView.php?SubID=cooking_best&MsgID=92295
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日本柴魚片豆付
這豆腐好吃又易做,用一合凍豆腐,切成四塊,加日本鼓油和柴魚片就可以了,(凍吃)
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螃蟹豆腐
把豆腐放在水中煮熱,拿出來放在碟上,在別外一個锅里,用罐頭螃蟹的汁液加1/3杯水,一小勾淀粉一小勾小水薑汁dashi粉煮熟,把螃蟹肉放在豆腐上面,淋上汁就可以.
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四川辣豆腐
1 包五香豆腐干, 切成薄片,芹菜切成一條條, 用油起鑊,放豆板醬小小米酒,醋,红辣椒粉, 放芹菜和豆腐干,煮2 分钟加小小麻油。
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香煎豆腐
一合硬豆腐,切成半寸厚,把兩面煎香,放蠔油上面就可以.
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焗豆腐
用蛋汁,豆粉,面包糠放在豆付上,放小小油在上面,用350F焗十生分鐘,
汁的材料是: 用酱油、(昆布干柴魚片、煮水. 细节請煮面鼓湯)mirin 、水、盐, 和糖很好吃。
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面鼓湯
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材料:面鼓醬,昆布, 柴魚片,(豆腐及其它材料可以自行加)
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水和昆布用小火煮 (不要煮滾,不然味道就不同的了)大約30分鐘.
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加柴魚片,關火, 浸十五分鐘.
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把柴魚片拿掉.
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加面鼓醬.調味上卓
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青豆煮蛋, 这個是葡萄牙菜,和面包一起吃, 一个简单的菜.
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材科: 洋蔥一個 / 橄榄油約200ml / 咸味腸或火腿隨意 / 青豆一包 大約400g / 蛋兩只 / 盐適量.
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加橄欖油落平底锅,放洋蔥.不要太大火,把洋蔥炒到变软, 約十分钟.
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加腸或火腿, 青豆 (如買急凍的, 不需 解凍). 不時攪拌, 直至所有材料都全熱. 加水至 cover 所有青豆, 盖,盖子, 煮十分鐘, 開盖加 鹽, 盖,盖子再煮十分鐘, 或至青豆熟透.
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打兩只蛋落去, 盖,盖子.
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焗至蛋熟透.
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以牛油面包拌食.recipe from J師奶
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蛋白軟糖 (marshmallows)
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做大约1 磅蛋白软糖
材料: 大约1 个杯子马铃薯淀粉 或cornstarch , 2 大勾,玉米糖浆2大勾1/4 盎司unflavored 明胶, 3 个大蛋白,室温, 3/4 杯冷水, 1 大勾香草精, 1 1/4 杯糖.
做法:把纸放在盆上,然后灰尘马铃薯淀粉或cornstarch 。一个糖果温度计。 投入1/3 杯子水、1 1/4 杯子糖和玉米糖浆在平底锅,中火。 搅动直到糖溶化。一旦糖被溶化, 继续烹调糖浆- 不要搅动- 直到它到达265 华氏度在糖果温度计, 大约10 分钟。 在一个微波安全碗, 洒明胶在冷水(把7大勾) 让它坐大约5 分钟, 直到它是吸水的, 放在微波炉20 到30 秒。 用 搅拌機把蛋白用高的速度直到企业但光滑- 不要overbeat 。 把糖浆放進蛋白里同中等速度,然左加明胶继续打3 分钟, 以便糖浆和明胶充分地被合并。夜香草精。 使用一把大橡胶小铲, 刮蛋白混合,

在软糖的上面灰尘与马铃薯淀粉或cornstarch, 放在一个凉快, 干燥地方。大约3 个小时, 到12 小时也可以。 然后用刀子切 成正方形、长方形甚至小条 放在淀粉中 .
這方子如有不明,請講我知,給你英文版
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吃棉花糖喝花茶
謝謝~~~

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