<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-6476237063221853085</id><updated>2024-08-30T12:49:49.431+01:00</updated><category term="台灣胃"/><category term="西方胃"/><category term="中式麵食"/><category term="愛烘焙"/><category term="愛吃甜"/><category term="園藝"/><category term="水果"/><category term="海鮮"/><title type='text'>cooking with Pepper</title><subtitle type='html'>家 庭 煮 婦 家 常 菜 . . .</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default?redirect=false'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><link rel='next' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default?start-index=26&amp;max-results=25&amp;redirect=false'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>75</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-2731280571852372821</id><published>2014-02-10T14:06:00.000+00:00</published><updated>2014-12-16T22:21:59.184+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>自製 蒜味黑胡椒香腸 糯米腸</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CtajWpVsVxjEM24niFhi7InxuBdkJ7pIX3u5qkpNda_anzWUa2JIF7nV2K99tXhnAUfjDyWCJ_spbkahyphenhyphendpJZPP51N5fHJt1uag_I1H7BBq6vdOaDO625ABVQDzP8aMTAqyl5dlbH5w/s1600/DSC07411.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CtajWpVsVxjEM24niFhi7InxuBdkJ7pIX3u5qkpNda_anzWUa2JIF7nV2K99tXhnAUfjDyWCJ_spbkahyphenhyphendpJZPP51N5fHJt1uag_I1H7BBq6vdOaDO625ABVQDzP8aMTAqyl5dlbH5w/s1600/DSC07411.JPG&quot; height=&quot;265&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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外籍新娘又進階了&lt;/div&gt;
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馬年的農曆年,嘗試自己灌了香腸和糯米腸&lt;/div&gt;
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新年聚餐時帶去和所有的台灣朋友分享,大家都吃得很開心&lt;/div&gt;
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其實很簡單呢,沒有想像中難&lt;/div&gt;
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很多事就是不去挑戰,不知道自己可以做得到 :)&lt;/div&gt;
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雖然才短短四年(過得很快),已經覺得自己被磨得又更上一層樓了&lt;/div&gt;
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腸衣沖洗過後泡烈酒,我用的是RUM&lt;/div&gt;
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這是一個住英國的台灣媽媽贊助的腸衣&lt;/div&gt;
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肉販,網路上,也都可以買到鹽醃的腸衣&lt;/div&gt;
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使用了三個部位的豬肉,總重2.4公斤&lt;/div&gt;
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豬絞肉&lt;/div&gt;
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三層肉,手切小塊&lt;/div&gt;
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里肌肉,手切小塊&lt;/div&gt;
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三種肉都先冷凍至半冷凍的狀態&lt;/div&gt;
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攪拌缸裝上船槳頭(K頭)&lt;/div&gt;
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先攪打豬絞肉,絞肉微微糊了以後加入三層肉打,&lt;/div&gt;
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肥肉稍微看不見了以後,加入里肌肉打&lt;/div&gt;
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打3~4分鐘至有黏性就可以調味&lt;/div&gt;
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鹽45g,糖100g,米酒140g,半杯量米的水&lt;/div&gt;
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黑胡椒粒25g,五香粉2小匙,大瓣蒜頭20瓣,壓泥&lt;/div&gt;
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薑泥,白胡椒粉,麻油,醬油,皆少許&lt;/div&gt;
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以上的調味是我自己的口味,我喜歡偏甜的台式香腸&lt;/div&gt;
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對味道不確定的,建議鹽和糖不要一次全部加入&lt;/div&gt;
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先加少許調味,打均勻取鍋,煎一點肉,邊試味道,直到自己喜歡為止&lt;/div&gt;
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下次再做,黑胡椒粒我會多加,才吃得出黑胡椒的味道&lt;/div&gt;
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肉調味好以後冷藏3小時&lt;/div&gt;
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糯米腸的處理比較簡單&lt;/div&gt;
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糯米泡隔夜,瀝乾水&lt;/div&gt;
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把油蔥酥,香菇,蒜頭炒過&lt;/div&gt;
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加糯米,糖,白胡椒,醬油,拌一下&lt;/div&gt;
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放涼備用&lt;/div&gt;
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我是參考阿基師的做法&lt;/div&gt;
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用漏斗,寶特瓶頭都可以灌&lt;/div&gt;
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先把腸衣都套好,才開始動作&lt;/div&gt;
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腸衣尾端要打結&lt;/div&gt;
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糯米腸快又好灌&lt;/div&gt;
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要灌得鬆鬆的,不能太飽太緊&lt;/div&gt;
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灌得太滿,米煮熟後膨脹,腸衣會爆開&lt;/div&gt;
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米有空間跑,壓下去扁扁的&lt;/div&gt;
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灌好後均勻用牙籤戳洞&lt;/div&gt;
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小火水煮一個小時&lt;/div&gt;
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放涼後就可以冷凍保存&lt;/div&gt;
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煎過切片就可以吃了&lt;/div&gt;
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剛開始灌的四條香腸,我用湯匙慢慢擠壓&lt;/div&gt;
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耗時費力&lt;/div&gt;
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山姆看我累的不行,想到了一個方法&lt;/div&gt;
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用雙層擠花袋,用擠的&lt;/div&gt;
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一樣先把腸衣都套好,尾端打結&lt;/div&gt;
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他擠的時候,我右手也出力把寶套瓶頭往上推&lt;/div&gt;
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左手很輕的把腸衣往下拉,一分鐘內就灌好一長條了&lt;/div&gt;
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(手要動作又要拍照,都拍得不是很好,請見諒)&lt;/div&gt;
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總共灌了38條左右&lt;/div&gt;
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晾乾香腸這個步驟我也省略了&lt;/div&gt;
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自己灌得沒有添加劑,沒有防腐劑,我覺得不用多個晾乾的動作&lt;/div&gt;
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灌好馬上煎來試吃,多汁又好吃&lt;/div&gt;
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立刻把其他香腸都分裝冷凍了&lt;/div&gt;
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味道真的好台式&lt;/div&gt;
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肉冷凍過打過,不鬆散,很有口感&lt;/div&gt;
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想試做的建議先從糯米腸開始,快又容易上手&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/2731280571852372821/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2014/02/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2731280571852372821'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2731280571852372821'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2014/02/blog-post.html' title='自製 蒜味黑胡椒香腸 糯米腸'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CtajWpVsVxjEM24niFhi7InxuBdkJ7pIX3u5qkpNda_anzWUa2JIF7nV2K99tXhnAUfjDyWCJ_spbkahyphenhyphendpJZPP51N5fHJt1uag_I1H7BBq6vdOaDO625ABVQDzP8aMTAqyl5dlbH5w/s72-c/DSC07411.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-7435922610149321666</id><published>2013-09-06T18:47:00.000+01:00</published><updated>2013-09-06T18:49:32.480+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>雪裡紅辣炒肉丁</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
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因為想吃而無論如何都要變出來的菜又多一道&lt;/div&gt;
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自家種的櫻桃蘿蔔收成,莖葉不可浪費&lt;/div&gt;
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今年第一次試種的白蘿蔔也長得很好,莖也不可浪費&lt;/div&gt;
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葉子老的去掉,莖洗淨&lt;/div&gt;
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抓少許鹽巴,不要多,醃過會過鹹&lt;/div&gt;
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冰2~3天&lt;/div&gt;
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炒之前洗去多餘鹽分,擦乾,切碎&lt;/div&gt;
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準備好蔥,蒜,辣椒&lt;/div&gt;
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我用豬排切成肉丁&lt;/div&gt;
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可以用豬絞肉,豆干丁帶替&lt;/div&gt;
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豬排有先跑過活水去腥&lt;/div&gt;
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爆香後炒香肉丁&lt;/div&gt;
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少許水,糖,幾滴醬油,白胡椒調味&lt;/div&gt;
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醬油只要幾滴,有醬香味,但不要鹹味&lt;/div&gt;
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炒到水收乾,自己喜歡的雪裡紅軟硬度後,加一匙醬道辣椒(可省略)&lt;/div&gt;
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滴幾滴香油起鍋,即完成&lt;/div&gt;
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這罐絕對是嗜辣者的心頭好&lt;/div&gt;
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辣呼呼的配白飯,超好吃的拉&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/7435922610149321666/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/09/blog-post_6.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7435922610149321666'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7435922610149321666'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/09/blog-post_6.html' title='雪裡紅辣炒肉丁'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-kEVOohKgrcflcxWjHhk1BAd2-52Wi0Dr6FaANkevfq2ZP5JWt7kZZ5rtcRXkoAedAXZXq4XZL9LNtnGk0ooeuqp0RmV15jKo4iHiHwBamvaJrLz9wKYntDUsMVeGWrY0JBfOE4wzbc/s72-c/DSC05656.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-2579700574590211781</id><published>2013-09-03T10:00:00.003+01:00</published><updated>2013-09-03T14:22:12.422+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="中式麵食"/><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>潤餅</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AzHLm0lMxIwsb5C4g7n6Tw8D52KbdeAzc4LMRA3g2R-Px3G_oYi2_YGIC34bGE5eH1p28nMpVbdolkxgIbeP6e7JtRpkkQXM6ChWRVHnJRzZOxyk6OyvTK7zO-PX_INlKPY6XXcsCVo/s1600/DSC01367.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AzHLm0lMxIwsb5C4g7n6Tw8D52KbdeAzc4LMRA3g2R-Px3G_oYi2_YGIC34bGE5eH1p28nMpVbdolkxgIbeP6e7JtRpkkQXM6ChWRVHnJRzZOxyk6OyvTK7zO-PX_INlKPY6XXcsCVo/s400/DSC01367.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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&lt;br /&gt;
住國外每到春天就滿想念的潤餅&lt;/div&gt;
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記得小時候清明節前一晚要去菜市場排隊買潤餅皮&lt;/div&gt;
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師傅手抓著濕麵糰,把麵糰往熱鐵板上&#39;&#39;擦&#39;&#39;(台語)一下,潤餅皮就神奇的做好了&lt;/div&gt;
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家裡有鐵板,但我不會這樣擦&lt;/div&gt;
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調盒麵糊,拿刷子來用塗的吧&lt;/div&gt;
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味道口感,真的有像呢&lt;/div&gt;
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中筋/高筋麵粉 250g&lt;/div&gt;
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水 &amp;nbsp;330g&lt;/div&gt;
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鹽巴 適量&lt;/div&gt;
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攪拌至無顆粒,靜置15分鐘備用&lt;/div&gt;
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平底鍋先熱鍋&lt;/div&gt;
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把麵糊塗滿鍋底&lt;/div&gt;
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轉小火慢慢讓餅皮烙熟,翻面再烙個30秒左右即可&lt;/div&gt;
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取出放涼&lt;/div&gt;
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全涼後即可對摺&lt;/div&gt;
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配料隨意&lt;/div&gt;
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花生粉,糖粉不可少&lt;/div&gt;
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另外,我家那個城鎮吃潤餅一定要加冷的豆菜麵&lt;/div&gt;
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這裡當然沒有,所以我先炒了炒麵,放涼&lt;/div&gt;
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當天的料有冷炒麵,蔥爆豬肉,蛋皮,芹菜炒胡蘿蔔,辣味豆乾,玉米筍,甜豆&lt;/div&gt;
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還煮了一鍋玉米濃湯&lt;/div&gt;
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高麗菜,台灣香腸,蝦仁,地瓜,韭菜,都是很搭的配料&lt;/div&gt;
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擺料&lt;/div&gt;
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灑上花生粉以及糖粉&lt;/div&gt;
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捲起來&lt;/div&gt;
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吃掉&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/2579700574590211781/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/09/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2579700574590211781'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2579700574590211781'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/09/blog-post.html' title='潤餅'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AzHLm0lMxIwsb5C4g7n6Tw8D52KbdeAzc4LMRA3g2R-Px3G_oYi2_YGIC34bGE5eH1p28nMpVbdolkxgIbeP6e7JtRpkkQXM6ChWRVHnJRzZOxyk6OyvTK7zO-PX_INlKPY6XXcsCVo/s72-c/DSC01367.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-3042561577391148905</id><published>2013-08-09T14:21:00.001+01:00</published><updated>2013-08-09T14:25:23.263+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="中式麵食"/><title type='text'>炒餅</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
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做了蔥油餅,隔夜的不再回鍋煎,用來做炒餅&lt;/div&gt;
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配料隨意,冰箱有什麼就放什麼&lt;/div&gt;
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我用了洋蔥,乾香菇,胡蘿蔔,玉米筍,磨菇,四季豆&lt;/div&gt;
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蘆筍,高麗菜,豆芽菜&lt;/div&gt;
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蔥,蒜頭,辣椒&lt;/div&gt;
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蔥油餅撕小塊,要切成大小一致的形狀也可&lt;/div&gt;
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兩顆雞蛋打散&lt;/div&gt;
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雞肉撕成絲,可加可不加&lt;/div&gt;
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熱油鍋先炒蛋&lt;/div&gt;
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接著下蒜頭,蔥白,辣椒,炒香&lt;/div&gt;
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再把蔬菜一一炒軟,炒熟&lt;/div&gt;
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加入蔥油餅&lt;/div&gt;
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適量白胡椒,醬油,蠔油,麻油調味&lt;/div&gt;
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太乾可以加水,但不可多,水量夠把蔬菜炒熟就好&lt;/div&gt;
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最後加入豆芽菜,蔥綠,拌勻即可&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/3042561577391148905/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/08/blog-post_9.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/3042561577391148905'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/3042561577391148905'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/08/blog-post_9.html' title='炒餅'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqE2G1XcMfwlhZfx2BEyyDX2KKN1bSFkHja0i1Uw0kMGUM-lsUVv0UDOIIaGwmiRy6SZalloEVm5NDL3ML0LQqlYr0f8L2YC_l-F6LJijmOTw6F85yR17S5K5FGNPzqsME7IPL03CHLcc/s72-c/DSC04906.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-6191629376414015360</id><published>2013-08-08T13:31:00.000+01:00</published><updated>2013-08-08T13:34:07.416+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>免油炸-烤箱做鹽酥雞</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMVtyxDAl6m9Bh0xuzNsThbZxYzgLwLZv37xj54iyOftchywJKwNnHOa6XYzl-P57i-NbTI62qzHEcFYbVUP4S1rPJhujr7ZL_2Pr-LkGNFUJBWyg00LxMCD2sqWt0SdpKlJflZX_DMw/s1600/DSC04703.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMVtyxDAl6m9Bh0xuzNsThbZxYzgLwLZv37xj54iyOftchywJKwNnHOa6XYzl-P57i-NbTI62qzHEcFYbVUP4S1rPJhujr7ZL_2Pr-LkGNFUJBWyg00LxMCD2sqWt0SdpKlJflZX_DMw/s400/DSC04703.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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不是很喜歡在家裡炸東西,這裡的抽油煙機弱&lt;/div&gt;
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炸完要洗廚房,又剩一大鍋油,光炒菜浪費&lt;/div&gt;
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烤箱真是廚房裡最大的寶&lt;/div&gt;
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用烤箱做炸的東西,就像是氣炸鍋相同的原理吧&lt;/div&gt;
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但我不會買氣炸鍋... ( 以下碎念省略 )&lt;/div&gt;
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只要有烤箱,沒有什麼做不到的&lt;/div&gt;
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用雞胸還是雞腿隨意&lt;/div&gt;
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切成好入口的大小&lt;/div&gt;
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醃料:&lt;/div&gt;
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蒜泥,牛奶,醬油,糖,胡椒粉,米酒,麻油,芝麻,皆適量&lt;/div&gt;
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至少醃三個小時&lt;/div&gt;
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烤箱預熱180度&lt;/div&gt;
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烤盤鋪上烘焙防沾烤紙&lt;/div&gt;
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肉沾上薄薄一層地瓜粉,粉不可厚&lt;/div&gt;
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沾好,把多餘的粉甩掉,放上烤盤&lt;/div&gt;
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注意:&lt;/div&gt;
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(圖片是錯誤示範,原先已鋪好防沾烤布,不想洗烤布,又鋪了層錫箔紙,烤好鹽酥雞有點沾黏)&lt;/div&gt;
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擺幾分鐘讓地瓜粉反潮&lt;/div&gt;
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進烤箱烤10~15分&lt;/div&gt;
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即完成&lt;/div&gt;
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同場加映&lt;/div&gt;
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免炸-烤箱做炸雞&lt;/div&gt;
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把雞腿排醃過&lt;/div&gt;
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怕住國外的朋友買不到地瓜粉&lt;/div&gt;
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此次不沾地瓜粉&lt;/div&gt;
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沾Polenta或Semolina&lt;/div&gt;
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烤盤烤紙準備好,烤箱預熱好&lt;/div&gt;
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把粉沾均勻,按壓緊實&lt;/div&gt;
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180度,烤40~45分鐘&lt;/div&gt;
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這真的不是炸的&lt;/div&gt;
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但是它吃起來就是&lt;/div&gt;
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食後心得: 山姆比較喜歡鹽酥雞,我則喜歡烤腿排&lt;/div&gt;
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(是因為他不愛啃骨頭,而我愛吧XD)&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/6191629376414015360/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/08/blog-post_8.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/6191629376414015360'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/6191629376414015360'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/08/blog-post_8.html' title='免油炸-烤箱做鹽酥雞'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMVtyxDAl6m9Bh0xuzNsThbZxYzgLwLZv37xj54iyOftchywJKwNnHOa6XYzl-P57i-NbTI62qzHEcFYbVUP4S1rPJhujr7ZL_2Pr-LkGNFUJBWyg00LxMCD2sqWt0SdpKlJflZX_DMw/s72-c/DSC04703.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-2487999798613278495</id><published>2013-08-03T21:26:00.001+01:00</published><updated>2013-08-03T21:32:38.342+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>麻醬棒棒雞</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0PN5t5uFLhrPY1rwzH_EdwDMNi81K96J_9AVtzUVr3sQhoNl8bF8sLEapMMQzarmPNZKFbvCvF5s-g_VLqlJVL5DpPJ98Z_BeYZbdC60acyYwH2EqD8nZJ-FH-USAU6IKe5sUKsybd8/s1600/DSC04765.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0PN5t5uFLhrPY1rwzH_EdwDMNi81K96J_9AVtzUVr3sQhoNl8bF8sLEapMMQzarmPNZKFbvCvF5s-g_VLqlJVL5DpPJ98Z_BeYZbdC60acyYwH2EqD8nZJ-FH-USAU6IKe5sUKsybd8/s400/DSC04765.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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全家搶著吃 :)&lt;/div&gt;
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&lt;iframe allowfullscreen=&#39;allowfullscreen&#39; webkitallowfullscreen=&#39;webkitallowfullscreen&#39; mozallowfullscreen=&#39;mozallowfullscreen&#39; width=&#39;320&#39; height=&#39;266&#39; src=&#39;https://www.youtube.com/embed/JmDBjEElEUg?feature=player_embedded&#39; frameborder=&#39;0&#39;&gt;&lt;/iframe&gt;&lt;/div&gt;
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我很喜歡的一個youtube頻道&lt;/div&gt;
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這道雞肉看起來太清爽開胃了,隔天立即試做&lt;/div&gt;
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不一樣的地方&lt;/div&gt;
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週末了冷凍庫只有雞胸,代替雞腿&lt;/div&gt;
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我用電鍋蒸,省時省力&lt;/div&gt;
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醬汁材料全部丟一起&lt;/div&gt;
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用hand blender打&lt;/div&gt;
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五秒鐘就好了&lt;/div&gt;
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(簡直是懶到最高點了)&lt;/div&gt;
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黃瓜番茄切好擺好&lt;/div&gt;
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完成&lt;/div&gt;
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顏色鮮豔好看,又好吃,不油不膩&lt;/div&gt;
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再加個涼粉皮或寬冬粉也合適&lt;/div&gt;
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當宴客菜也很適合,不用大動爐灶鍋鏟,愈簡單的愈是美味&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/2487999798613278495/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/08/blog-post_3.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2487999798613278495'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2487999798613278495'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/08/blog-post_3.html' title='麻醬棒棒雞'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0PN5t5uFLhrPY1rwzH_EdwDMNi81K96J_9AVtzUVr3sQhoNl8bF8sLEapMMQzarmPNZKFbvCvF5s-g_VLqlJVL5DpPJ98Z_BeYZbdC60acyYwH2EqD8nZJ-FH-USAU6IKe5sUKsybd8/s72-c/DSC04765.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-2149291870190742218</id><published>2013-08-02T18:28:00.000+01:00</published><updated>2013-08-02T18:37:30.945+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>苦茶油涼拌茄子</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWITsoYvHWjDgZmm_0MW2mxc-Fgj3dmUD6x-Xhju-fq9TbpylMEcB6-_CLdPSb3_2hXj_O2SvKD3xNBvCUHFpIUKsZTUWYnNF4xziyPpkkRmb0X5cp1hmG8FiNB26kGx6r7WDbiPh6Go/s1600/DSC04763.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWITsoYvHWjDgZmm_0MW2mxc-Fgj3dmUD6x-Xhju-fq9TbpylMEcB6-_CLdPSb3_2hXj_O2SvKD3xNBvCUHFpIUKsZTUWYnNF4xziyPpkkRmb0X5cp1hmG8FiNB26kGx6r7WDbiPh6Go/s400/DSC04763.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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天熱不想開火,大多靠電鍋,&lt;/div&gt;
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也做了滿多冷菜的&lt;/div&gt;
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做法:&lt;/div&gt;
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茄子切塊泡鹽水三分鐘,把水瀝乾,加少許苦茶油抓勻&lt;/div&gt;
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進大同電鍋外鍋一杯水蒸熟,跳起後至少悶20分&lt;/div&gt;
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蒸好後茄子出的水不必倒掉&lt;/div&gt;
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調味:&lt;/div&gt;
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醬油,蔭油膏,烏醋,白醋,辣椒,蒜泥,蔥花,糖,皆適量&lt;/div&gt;
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(我還另外加了自家種的豆子)&lt;/div&gt;
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調味完畢擺一下,入味以後味道更好&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/2149291870190742218/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/08/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2149291870190742218'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2149291870190742218'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/08/blog-post.html' title='苦茶油涼拌茄子'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWITsoYvHWjDgZmm_0MW2mxc-Fgj3dmUD6x-Xhju-fq9TbpylMEcB6-_CLdPSb3_2hXj_O2SvKD3xNBvCUHFpIUKsZTUWYnNF4xziyPpkkRmb0X5cp1hmG8FiNB26kGx6r7WDbiPh6Go/s72-c/DSC04763.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-7231476832989129989</id><published>2013-02-02T12:43:00.000+00:00</published><updated>2013-02-02T12:45:40.276+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><category scheme="http://www.blogger.com/atom/ns#" term="西方胃"/><title type='text'>Jamie Oliver 早餐煎餅</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT-Nb8ZnkRoo0fW-VQVRCUQKOVrEtFhKk1TzgPkYTOnma3LmaKtl2BNF3CowcLsE5B9fCN8ls1GDpDYbYjdTm3H9q-tVryZ-HK4chT6ADf4QSsIdI_B-qU-JNfo874KdJ_4G4lbbiL-Vr/s1600/DSC07959.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT-Nb8ZnkRoo0fW-VQVRCUQKOVrEtFhKk1TzgPkYTOnma3LmaKtl2BNF3CowcLsE5B9fCN8ls1GDpDYbYjdTm3H9q-tVryZ-HK4chT6ADf4QSsIdI_B-qU-JNfo874KdJ_4G4lbbiL-Vr/s400/DSC07959.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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聖誕節時都會有很多特別節目,這就是當時看到的超簡易早餐煎餅食譜&lt;/div&gt;
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出自於Jamie Oliver&lt;/div&gt;
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&lt;a href=&quot;http://www.jamieoliver.com/recipes/fruit-recipes/breakfast-pancakes&quot;&gt;請點連結: Breakfast pancakes&lt;/a&gt;&lt;/div&gt;
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當時立刻試做,五分鐘左右就完成了&lt;/div&gt;
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女兒好愛吃,現在已是我們家兩三天就要做一次的煎餅&lt;/div&gt;
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準備一個馬克杯當量杯&lt;/div&gt;
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自發麵粉,1杯&lt;/div&gt;
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(沒有自發麵粉,就用普通麵粉加一小匙泡打粉)&lt;/div&gt;
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牛奶,1杯&lt;/div&gt;
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雞蛋,1顆&lt;/div&gt;
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鹽巴,1小搓&lt;/div&gt;
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西洋梨,1顆,刨絲&lt;/div&gt;
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(可用蘋果或其他莓果代替)&lt;/div&gt;
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另外我加了一點檸檬汁,防止水果氧化變黑&lt;/div&gt;
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以上,全部攪拌均勻&lt;/div&gt;
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少許奶油/橄欖油/有什麼就用什麼&lt;/div&gt;
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麵糊舀入鍋煎,兩面煎金黃,即完成&lt;/div&gt;
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吃的時候淋一點原味優格,蜂蜜&lt;/div&gt;
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小孩吃的單吃即可&lt;/div&gt;
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只要雞蛋,牛奶新鮮&lt;/div&gt;
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調好的麵糊,冰兩三天,慢慢吃,沒問題的&lt;/div&gt;
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我是標準台灣胃,喜鹹多過於甜&lt;/div&gt;
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早餐只吞得下鹹食&lt;/div&gt;
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這時我會調原味的麵糊,不加水果&lt;/div&gt;
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少許蔭油膏,漢方麻辣醬,開心的獨享&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/7231476832989129989/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/02/jamie-oliver.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7231476832989129989'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7231476832989129989'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/02/jamie-oliver.html' title='Jamie Oliver 早餐煎餅'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT-Nb8ZnkRoo0fW-VQVRCUQKOVrEtFhKk1TzgPkYTOnma3LmaKtl2BNF3CowcLsE5B9fCN8ls1GDpDYbYjdTm3H9q-tVryZ-HK4chT6ADf4QSsIdI_B-qU-JNfo874KdJ_4G4lbbiL-Vr/s72-c/DSC07959.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-5901260706020481415</id><published>2013-02-01T21:03:00.002+00:00</published><updated>2013-02-01T21:07:02.351+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="中式麵食"/><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>阿基師麵疙瘩</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQlavhSej2RhFjy70iW01pTzQ6BVTRj7DY8tDIS9ng8kbc2C48uoo8P47ZOO7QTUDExbJFwLzbQ01GH_5D3rAEGWdY1lcOfgyUbvPRC0SphaZb5_eU14f3dOfUr7oAUE1e2KjKucpXF32/s1600/DSC08037.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQlavhSej2RhFjy70iW01pTzQ6BVTRj7DY8tDIS9ng8kbc2C48uoo8P47ZOO7QTUDExbJFwLzbQ01GH_5D3rAEGWdY1lcOfgyUbvPRC0SphaZb5_eU14f3dOfUr7oAUE1e2KjKucpXF32/s400/DSC08037.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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麵疙瘩常見有麵糊做法&lt;/div&gt;
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另有揉麵做法&lt;/div&gt;
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在網路上搜尋揉麵方法的麵疙瘩&lt;/div&gt;
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看到阿基師的做法很有趣,馬上實驗&lt;/div&gt;
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影片一&lt;/div&gt;
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影片二&lt;/div&gt;
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麵糰醒好&lt;/div&gt;
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泡水&lt;/div&gt;
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切配料&lt;/div&gt;
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浮麵疙瘩&lt;/div&gt;
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完成&lt;/div&gt;
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整體來說,阿基師的麵疙瘩較有口感,較好吃&lt;/div&gt;
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而湯頭,還是我做的&lt;a href=&quot;http://erika-butterfly.blogspot.co.uk/2013/01/blog-post_28.html&quot;&gt;這款&lt;/a&gt;比較好&lt;/div&gt;
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(個人味覺,阿基師粉絲請勿暴怒)&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/5901260706020481415/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/02/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/5901260706020481415'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/5901260706020481415'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/02/blog-post.html' title='阿基師麵疙瘩'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQlavhSej2RhFjy70iW01pTzQ6BVTRj7DY8tDIS9ng8kbc2C48uoo8P47ZOO7QTUDExbJFwLzbQ01GH_5D3rAEGWdY1lcOfgyUbvPRC0SphaZb5_eU14f3dOfUr7oAUE1e2KjKucpXF32/s72-c/DSC08037.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-3004480841594790941</id><published>2013-01-29T18:54:00.000+00:00</published><updated>2013-02-05T22:22:43.138+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>蒸肉</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1adwAA4nUzMEtQq3oqDOzjqolZ69c4e7MX46ZenzjMSwWBNPANhlQWqMOxA3rEWRaYQ0lg6ERnsB-puR1gh2Plk_wOISoRbVUs5zOE5119Akvbd3iIAgKHxCCoRFMXIN-Jt98Cwmf0L7/s1600/DSC07940.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1adwAA4nUzMEtQq3oqDOzjqolZ69c4e7MX46ZenzjMSwWBNPANhlQWqMOxA3rEWRaYQ0lg6ERnsB-puR1gh2Plk_wOISoRbVUs5zOE5119Akvbd3iIAgKHxCCoRFMXIN-Jt98Cwmf0L7/s400/DSC07940.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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繼續玩&lt;a href=&quot;http://thebigoldsmoke.blogspot.co.uk/&quot;&gt;大煙&lt;/a&gt;的絞肉串連&lt;/div&gt;
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做法&lt;/div&gt;
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牛絞肉300g,加一小匙鹽,半杯量米杯的水&lt;/div&gt;
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用筷子順時針攪拌,直到絞肉把水份都吸收&lt;/div&gt;
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加入蔥2支,切碎&lt;/div&gt;
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蒜2瓣,壓成泥&lt;/div&gt;
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太白粉,1小匙&lt;/div&gt;
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白胡椒粉,0.5大匙&lt;/div&gt;
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糖,1小匙&lt;/div&gt;
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醬油,2大匙&lt;/div&gt;
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米酒,1大匙&lt;/div&gt;
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麻油,0.5大匙&lt;/div&gt;
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全部攪拌均勻&lt;/div&gt;
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把絞肉摔一摔,拍一拍&lt;/div&gt;
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進大同電鍋,外鍋兩杯水蒸&lt;/div&gt;
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完成&lt;/div&gt;
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鹹香下飯&lt;/div&gt;
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切開香嫩多汁,醬汁要用來拌飯&lt;/div&gt;
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還可以做加料版的&lt;/div&gt;
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鹹蛋蒸肉&lt;/div&gt;
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豆腐蒸肉&lt;/div&gt;
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蔭瓜蒸肉&lt;/div&gt;
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豆豉蒸肉&lt;/div&gt;
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鹹魚蒸肉&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/3004480841594790941/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/blog-post_29.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/3004480841594790941'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/3004480841594790941'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/blog-post_29.html' title='蒸肉'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1adwAA4nUzMEtQq3oqDOzjqolZ69c4e7MX46ZenzjMSwWBNPANhlQWqMOxA3rEWRaYQ0lg6ERnsB-puR1gh2Plk_wOISoRbVUs5zOE5119Akvbd3iIAgKHxCCoRFMXIN-Jt98Cwmf0L7/s72-c/DSC07940.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-2975260241815308338</id><published>2013-01-28T19:09:00.000+00:00</published><updated>2014-11-05T21:53:47.618+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="中式麵食"/><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>葫蘆雞肉麵疙瘩</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbeEg_eacUuNFAGtmF1jYMfJJ65yvwvp4hTvVAjLHSoat0bGPXmJ2dpFK2GOqgCne1_16S3Rlto82dcB_s7m4MNvAP3pkh32Syb4w5ZhCDjP9ch_EgMhMYrN0aTGeai9W_KWAMVREQlfs/s1600/DSC07927.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbeEg_eacUuNFAGtmF1jYMfJJ65yvwvp4hTvVAjLHSoat0bGPXmJ2dpFK2GOqgCne1_16S3Rlto82dcB_s7m4MNvAP3pkh32Syb4w5ZhCDjP9ch_EgMhMYrN0aTGeai9W_KWAMVREQlfs/s400/DSC07927.JPG&quot; height=&quot;265&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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天氣冷就想喝湯&lt;/div&gt;
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這樣一碗熱呼呼的麵疙瘩,清甜湯頭,最對胃&lt;/div&gt;
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&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRi7VJ8HrWfwypsPtS7TSTbIdpQrxUnDR5B1fWKKgQY3zm5tfbnIdxOwm989opT25UdwOmEGA2Mwdbn1UYQPl77nrbufnEGBNxS7-5JWY9XXKkXcOQozqLErxDba5AtpJ6a9Gs-k3nXp3/s1600/DSC07913.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRi7VJ8HrWfwypsPtS7TSTbIdpQrxUnDR5B1fWKKgQY3zm5tfbnIdxOwm989opT25UdwOmEGA2Mwdbn1UYQPl77nrbufnEGBNxS7-5JWY9XXKkXcOQozqLErxDba5AtpJ6a9Gs-k3nXp3/s400/DSC07913.JPG&quot; height=&quot;265&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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中筋麵粉220g,冷水250g,鹽巴1小匙&lt;/div&gt;
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攪拌均勻,靜置20分鐘&lt;/div&gt;
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煮一鍋滾水,湯匙舀起一匙麵糊,用筷子把麵糊撥到滾水裡&lt;/div&gt;
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浮起後馬上撈起來,備用&lt;/div&gt;
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若沒有要浮好馬上吃,請用一小匙油把麵疙瘩拌勻&lt;/div&gt;
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雞胸肉切條&lt;/div&gt;
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用太白粉,米酒,醬油,一小匙水抓勻,醃至少30分鐘&lt;/div&gt;
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下油鍋炒半熟,備用&lt;/div&gt;
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不想吃肉可以用蝦米或蝦子,花枝代替&lt;/div&gt;
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蝦米在爆香時加入,蝦子,花枝用米酒薑水燙半熟,備用&lt;/div&gt;
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葫蘆1/3條 ,切條 ,英文叫做marrow&lt;/div&gt;
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(可用蒲瓜,絲瓜代替)&lt;/div&gt;
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紅蘿蔔,高麗菜,香菇,蘑菇&lt;/div&gt;
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蒜頭,薑片,蔥白,全部都切好&lt;/div&gt;
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(加什麼蔬菜沒有一定,葫蘆一定要加,其他依自己喜好)&lt;/div&gt;
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雞胸肉取下的雞皮先入鍋爆雞油&lt;/div&gt;
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鍋,油都要很熱,加入兩顆打散的雞蛋,快速炒碎&lt;/div&gt;
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接著下蔥白,蒜頭,薑片,炒香&lt;/div&gt;
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再加入香菇,蘑菇,紅蘿蔔,炒兩分鐘&lt;/div&gt;
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加入葫蘆,炒至半透明&lt;/div&gt;
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(炒到一半發現鍋子太小,緊急換鍋繼續炒...)&lt;/div&gt;
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&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAa0FqBO0hB-VzxUOhhXKjN5QX_Dg9UzcBWYv3oexWilcl5-h8P4E9Vlp4iUCV2PKofNn42hydUnT0HFEoWrwVIr8o6-l9GxMPKhiPuAa3344Y1tNqof8t-t8XzWcixh7oZ_9QqHt1SMoR/s1600/DSC07920.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAa0FqBO0hB-VzxUOhhXKjN5QX_Dg9UzcBWYv3oexWilcl5-h8P4E9Vlp4iUCV2PKofNn42hydUnT0HFEoWrwVIr8o6-l9GxMPKhiPuAa3344Y1tNqof8t-t8XzWcixh7oZ_9QqHt1SMoR/s400/DSC07920.JPG&quot; height=&quot;265&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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下高麗菜,炒軟&lt;/div&gt;
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最後加入雞肉&lt;/div&gt;
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注入雞高湯(或水)&lt;/div&gt;
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(喜歡喝湯就多加點,量要醃過全部材料)&lt;/div&gt;
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這鍋湯煮起來會很鮮美,調味盡量清淡&lt;/div&gt;
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(當然各人口味不同,請依照自己喜好)&lt;/div&gt;
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鹽巴,白胡椒,適量&lt;/div&gt;
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米酒1大匙,烏醋1小匙&lt;/div&gt;
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麻油數滴&lt;/div&gt;
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煮滾後,撒上蔥綠,下麵疙瘩,即完成&lt;/div&gt;
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山姆吃了兩大碗公&lt;/div&gt;
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九個月大的女兒也吃了一小碗&lt;/div&gt;
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葫蘆使湯頭美味&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/2975260241815308338/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/blog-post_28.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2975260241815308338'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2975260241815308338'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/blog-post_28.html' title='葫蘆雞肉麵疙瘩'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbeEg_eacUuNFAGtmF1jYMfJJ65yvwvp4hTvVAjLHSoat0bGPXmJ2dpFK2GOqgCne1_16S3Rlto82dcB_s7m4MNvAP3pkh32Syb4w5ZhCDjP9ch_EgMhMYrN0aTGeai9W_KWAMVREQlfs/s72-c/DSC07927.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-1088992730667046958</id><published>2013-01-26T22:39:00.000+00:00</published><updated>2013-01-29T13:40:40.725+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><category scheme="http://www.blogger.com/atom/ns#" term="西方胃"/><title type='text'>雞蛋蘋果蝦薯泥</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmcLP4mowMy4H0frZu6EHdRbfNNdFwNBaKdRpgqFySsakVjF85Mp_aTynfeb2R8RDYL-881GcxWuiSg9fLvzS2hdNyrYEViE6iG5ydKUOhYv1pry60BbewZ9PdNM_GcuQP1ue9G9GgX_w/s1600/DSC07870.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmcLP4mowMy4H0frZu6EHdRbfNNdFwNBaKdRpgqFySsakVjF85Mp_aTynfeb2R8RDYL-881GcxWuiSg9fLvzS2hdNyrYEViE6iG5ydKUOhYv1pry60BbewZ9PdNM_GcuQP1ue9G9GgX_w/s400/DSC07870.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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可當主食也可當邊菜的簡易沙拉&lt;/div&gt;
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備料&lt;/div&gt;
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三顆水煮蛋,切丁&lt;/div&gt;
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蝦子約15支,切丁&lt;/div&gt;
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蘋果一個,切丁後泡鹽水馬上瀝乾&lt;/div&gt;
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馬鈴薯5個&lt;/div&gt;
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紅蘿蔔1條&lt;/div&gt;
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切塊以後蒸熟,熟了趁熱加入...&lt;/div&gt;
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奶油15g,牛奶2大匙&lt;/div&gt;
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鹽巴,黑胡椒,適量&lt;/div&gt;
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接著加入美奶滋三大匙&lt;/div&gt;
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水煮蛋跟蝦子&lt;/div&gt;
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拌勻後放涼&lt;/div&gt;
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最後才加蘋果&lt;/div&gt;
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我不太喜歡黃瓜加在這樣沙拉裡,偏好之後組合時另外加&lt;/div&gt;
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要加黃瓜記得要把籽挖掉,以免出水&lt;/div&gt;
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跟蘋果一起最後加入&lt;/div&gt;
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搭生菜&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/1088992730667046958/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/blog-post_26.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/1088992730667046958'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/1088992730667046958'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/blog-post_26.html' title='雞蛋蘋果蝦薯泥'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmcLP4mowMy4H0frZu6EHdRbfNNdFwNBaKdRpgqFySsakVjF85Mp_aTynfeb2R8RDYL-881GcxWuiSg9fLvzS2hdNyrYEViE6iG5ydKUOhYv1pry60BbewZ9PdNM_GcuQP1ue9G9GgX_w/s72-c/DSC07870.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-3327600527055435067</id><published>2013-01-24T14:08:00.000+00:00</published><updated>2013-02-05T22:23:04.571+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><category scheme="http://www.blogger.com/atom/ns#" term="西方胃"/><title type='text'>Meatloaf 肉餅</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygkC6LYw6HTdnUmuk2cKHPIYoHybH6xKbQ19ZikM1tXQ7WmlpA3xD9E00R698KaNBPHoN1QlgGLSEJRMVRqVWAggS3nXO7plVIVjWJx2L42hM2G_dUVZ33qSL2OtWg7AeOj2w2KjewN-b/s1600/DSC07810.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygkC6LYw6HTdnUmuk2cKHPIYoHybH6xKbQ19ZikM1tXQ7WmlpA3xD9E00R698KaNBPHoN1QlgGLSEJRMVRqVWAggS3nXO7plVIVjWJx2L42hM2G_dUVZ33qSL2OtWg7AeOj2w2KjewN-b/s400/DSC07810.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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又來一起玩&lt;a href=&quot;http://thebigoldsmoke.blogspot.co.uk/&quot;&gt;大煙&lt;/a&gt;的食物串連活動拉&lt;/div&gt;
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這次主題是絞肉&lt;/div&gt;
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剛好近日英國大雪紛飛&lt;/div&gt;
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很怕斷糧的我們家,冰箱都是塞滿滿的&lt;/div&gt;
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又很剛好有好幾盒必備的絞肉&lt;/div&gt;
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來做個簡單的Meatloaf&lt;/div&gt;
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&lt;span style=&quot;color: #a64d79; font-size: large;&quot;&gt;&lt;b&gt;材料:&amp;nbsp;&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
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豬絞肉 250g,牛絞肉250g&lt;/div&gt;
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洋蔥大型半顆,小型1顆,切細丁&lt;/div&gt;
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蔥1支,切碎&lt;/div&gt;
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蒜頭2瓣,切碎&lt;/div&gt;
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紅蘿蔔1條,刨絲&lt;/div&gt;
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西洋芹,1條,切細丁&lt;/div&gt;
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磨菇3個,切細丁&lt;/div&gt;
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紅甜椒1/3個,切細丁&lt;/div&gt;
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蛋1個&lt;/div&gt;
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麵包粉(自製),1片土司的量&lt;/div&gt;
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&lt;b&gt;&lt;span style=&quot;color: #a64d79; font-size: large;&quot;&gt;調味:&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;
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Worcestershire sauce 1大匙&lt;/div&gt;
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Paprika (紅椒粉) 1小匙&lt;/div&gt;
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鹽巴,黑胡椒,適量&lt;/div&gt;
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&lt;b&gt;&lt;span style=&quot;color: #a64d79; font-size: large;&quot;&gt;做法:&amp;nbsp;&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;
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1.把所有食材放進大盆子中,攪拌均勻&lt;/div&gt;
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2.準備一個loaf tin,把餡料擺進去,壓平,蓋上錫箔紙&lt;/div&gt;
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( 使用的模是450g,(1LB)的大小 )&lt;/div&gt;
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3.放進預熱好的烤箱190度,烤40分,移除錫箔紙,再烤至上層上色即完成&lt;/div&gt;
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切片後的肉餅可搭薯泥,烤馬鈴薯,炒洋蔥,任何蔬菜&lt;/div&gt;
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淋上gravy,配英式芥末,紅莓果醬或任何自己喜歡的醬&lt;/div&gt;
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一餐吃不完的肉餅,也可做成三明治&lt;/div&gt;
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(在英國一定要把剩菜變化成三明治的阿)&lt;/div&gt;
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肉餅切片,兩面微煎,搭上煎蛋,生菜,甜菜根&lt;/div&gt;
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土司烤過塗上pickled onion&lt;/div&gt;
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組合好,就是豪華版剩菜午餐&lt;/div&gt;
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兩餐吃不完的肉餅&lt;/div&gt;
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切丁,加蔬菜炒飯,又是一餐&lt;/div&gt;
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一道菜吃三餐(三天),簡直是煮婦心頭好&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/3327600527055435067/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/meatloaf.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/3327600527055435067'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/3327600527055435067'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/meatloaf.html' title='Meatloaf 肉餅'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygkC6LYw6HTdnUmuk2cKHPIYoHybH6xKbQ19ZikM1tXQ7WmlpA3xD9E00R698KaNBPHoN1QlgGLSEJRMVRqVWAggS3nXO7plVIVjWJx2L42hM2G_dUVZ33qSL2OtWg7AeOj2w2KjewN-b/s72-c/DSC07810.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-1174094868337599710</id><published>2013-01-22T13:59:00.000+00:00</published><updated>2013-01-22T14:02:20.194+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>栗子燒雞</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8yY6NmyL5gRwgYMwrYWIMrNcY_UvdVvcfEqeJB7mQMI3Ac2U7vzbitP3UPNUUKEwImZwGk7BeGPspk1hSLSZHm6sFuS7ZgUWLaGGplSGA-bXi-G6h5RaRUSZt0MDWwmbeSf2T3URB9Av/s1600/DSC06599.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8yY6NmyL5gRwgYMwrYWIMrNcY_UvdVvcfEqeJB7mQMI3Ac2U7vzbitP3UPNUUKEwImZwGk7BeGPspk1hSLSZHm6sFuS7ZgUWLaGGplSGA-bXi-G6h5RaRUSZt0MDWwmbeSf2T3URB9Av/s400/DSC06599.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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&lt;b&gt;&lt;span style=&quot;font-size: large;&quot;&gt;做法 + 材料:&lt;/span&gt;&lt;/b&gt;&lt;br /&gt;
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蔥,薑片,蒜頭,辣椒,香菇,栗子&lt;/div&gt;
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切好備用&lt;/div&gt;
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雞腿排兩面煎金黃&lt;/div&gt;
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使用切塊雞腿肉也可&lt;/div&gt;
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煎雞肉的雞油,同個鍋子,爆香薑片&lt;/div&gt;
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接著加入香菇,蔥,蒜頭,辣椒炒香&lt;/div&gt;
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雞肉回鍋&lt;/div&gt;
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依順序加入&lt;/div&gt;
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冰糖 1大匙&lt;/div&gt;
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醬油 3.5大匙&lt;/div&gt;
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蠔油 1大匙&lt;/div&gt;
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番茄醬 1大匙&lt;/div&gt;
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米酒 2大匙&lt;/div&gt;
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加水或高湯燒滾&lt;/div&gt;
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水量蓋到雞肉約八分滿&lt;/div&gt;
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蓋上鍋蓋,轉小火,煮30分鐘&lt;/div&gt;
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我用的是雞腿排.燒的時間較久&lt;/div&gt;
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若用小塊的雞肉塊,時間相對減少&lt;/div&gt;
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最後改大火,不蓋鍋蓋,燒五分鐘&lt;/div&gt;
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留一點醬汁&lt;/div&gt;
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完成&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/1174094868337599710/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/1174094868337599710'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/1174094868337599710'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2013/01/blog-post.html' title='栗子燒雞'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8yY6NmyL5gRwgYMwrYWIMrNcY_UvdVvcfEqeJB7mQMI3Ac2U7vzbitP3UPNUUKEwImZwGk7BeGPspk1hSLSZHm6sFuS7ZgUWLaGGplSGA-bXi-G6h5RaRUSZt0MDWwmbeSf2T3URB9Av/s72-c/DSC06599.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-7085421758299124609</id><published>2012-11-09T12:13:00.002+00:00</published><updated>2012-11-28T19:13:23.004+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>栗子飯</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUEWdHHpnGbsASMQmQ1hSW4VJjP6FSCaaXBjS0pVNDCIcJtufoDBssoJiKSJ7XvWhUFOIB2ZaJN8Uh9izFoUcphEfD_Oa_B9F7_vDs2Vmf6pLWy2XNaajjpSu9nS6_ZyjCpfagaGn0leL/s1600/DSC06609.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUEWdHHpnGbsASMQmQ1hSW4VJjP6FSCaaXBjS0pVNDCIcJtufoDBssoJiKSJ7XvWhUFOIB2ZaJN8Uh9izFoUcphEfD_Oa_B9F7_vDs2Vmf6pLWy2XNaajjpSu9nS6_ZyjCpfagaGn0leL/s400/DSC06609.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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&lt;a name=&#39;more&#39;&gt;&lt;/a&gt;&lt;div style=&quot;text-align: center;&quot;&gt;
秋天,栗子的季節&lt;/div&gt;
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不只可以單吃,還有多種做法&lt;/div&gt;
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我買的是生栗子&lt;/div&gt;
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用利刀在栗子上畫個X,進烤箱&lt;/div&gt;
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200度烤15~20分鐘&lt;/div&gt;
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另外超市也有賣剝好的栗子&lt;/div&gt;
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放入小碗,進電鍋一杯水蒸熟&lt;/div&gt;
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時間到關掉烤箱&lt;/div&gt;
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我把栗子留在烤箱裡,烤箱門開小縫,降溫直到微溫&lt;/div&gt;
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手拿不燙手的溫度,就可剝殼&lt;/div&gt;
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剝不下來的膜,用小刀仔細去除&lt;/div&gt;
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&lt;span style=&quot;color: #cc0000; font-size: large;&quot;&gt;&lt;b&gt;栗子飯的做法&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
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(都使用大同電鍋量米杯)&lt;/div&gt;
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白米1杯,糯米半杯,洗淨瀝乾&lt;/div&gt;
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加入一杯水,適量栗子(愛吃多少,就放多少量)&lt;/div&gt;
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再加0.3杯的醬油,米酒,味琳&lt;/div&gt;
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(0.3杯就是三種調味料的量剛好到量米杯的刻度3)&lt;/div&gt;
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少許烹大師&lt;/div&gt;
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攪拌均勻&lt;/div&gt;
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進電鍋蒸至跳起,悶20分&lt;/div&gt;
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&lt;span style=&quot;color: #76a5af; font-size: large;&quot;&gt;&lt;b&gt;*沒有電鍋的煮法&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
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&lt;span style=&quot;color: #76a5af; font-size: large;&quot;&gt;&lt;b&gt;在爐火上煮滾後,加蓋,轉最小火,煮15分,關火,悶10分&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
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&lt;span style=&quot;color: #76a5af; font-size: large;&quot;&gt;&lt;b&gt;過程不把蓋子打開,最後才拌入蔥花,芝麻&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
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上桌前5分鐘放進蔥花悶一下&lt;/div&gt;
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並灑上黑芝麻,白芝麻,即可&lt;/div&gt;
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&lt;b&gt;&lt;span style=&quot;color: #45818e; font-size: large;&quot;&gt;*這樣煮起來的飯是粒粒分明的口感,&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;
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&lt;b&gt;&lt;span style=&quot;color: #45818e; font-size: large;&quot;&gt;喜歡軟的米飯,就把0.3的量增至0.5,那0.2就用水代替&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/7085421758299124609/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2012/11/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7085421758299124609'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7085421758299124609'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2012/11/blog-post.html' title='栗子飯'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUEWdHHpnGbsASMQmQ1hSW4VJjP6FSCaaXBjS0pVNDCIcJtufoDBssoJiKSJ7XvWhUFOIB2ZaJN8Uh9izFoUcphEfD_Oa_B9F7_vDs2Vmf6pLWy2XNaajjpSu9nS6_ZyjCpfagaGn0leL/s72-c/DSC06609.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-4913755722862556581</id><published>2012-08-21T16:57:00.001+01:00</published><updated>2012-08-21T16:57:53.120+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="中式麵食"/><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>蔬菜煎餅</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQB89CBkHptzNc1cPvH86tZqaQac88927Y3MIJTRXYfnb2i_vnjZDX2MXuqiKHIPbEuV8phsoDEtSWr61P1Fe4By_fydfcllBiB_CBsRD_OoNzsqd50zjYVxwJoWnzo7ZrS4XbiBPhbp-o/s1600/DSC05059.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQB89CBkHptzNc1cPvH86tZqaQac88927Y3MIJTRXYfnb2i_vnjZDX2MXuqiKHIPbEuV8phsoDEtSWr61P1Fe4By_fydfcllBiB_CBsRD_OoNzsqd50zjYVxwJoWnzo7ZrS4XbiBPhbp-o/s400/DSC05059.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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&lt;span style=&quot;color: #cc0000; font-size: large;&quot;&gt;&lt;b&gt;做法:&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
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&lt;span style=&quot;color: #cc0000; font-size: large;&quot;&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
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麵糊:&lt;/div&gt;
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麵粉5大匙,太白粉1大匙&lt;/div&gt;
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蛋1個,水65ml&lt;/div&gt;
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鹽巴,胡椒適量&lt;/div&gt;
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洋蔥,青蔥,紅蘿蔔&lt;/div&gt;
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切絲&lt;/div&gt;
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麵糊拌勻&lt;/div&gt;
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拌入蔬菜&lt;/div&gt;
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油鍋熱後轉小火&lt;/div&gt;
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小火慢煎&lt;/div&gt;
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表面凝固後可翻面&lt;/div&gt;
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繼續小火慢煎&lt;/div&gt;
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等蔬菜熟需要點時間&lt;/div&gt;
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用筷子穿過中心&lt;/div&gt;
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沒有麵糊沾黏就是熟了&lt;/div&gt;
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可以開大火上色,煎成自己喜歡的顏色&lt;/div&gt;
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即完成&lt;/div&gt;
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沾醬是淡醬油,麻油,芝麻&lt;/div&gt;
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,,,&lt;/div&gt;
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&lt;span style=&quot;color: #cc0000; font-size: large;&quot;&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/4913755722862556581/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2012/08/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/4913755722862556581'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/4913755722862556581'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2012/08/blog-post.html' title='蔬菜煎餅'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQB89CBkHptzNc1cPvH86tZqaQac88927Y3MIJTRXYfnb2i_vnjZDX2MXuqiKHIPbEuV8phsoDEtSWr61P1Fe4By_fydfcllBiB_CBsRD_OoNzsqd50zjYVxwJoWnzo7ZrS4XbiBPhbp-o/s72-c/DSC05059.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-3071830787998283996</id><published>2012-04-03T20:37:00.000+01:00</published><updated>2012-04-03T20:38:44.654+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="西方胃"/><title type='text'>剩菜馬鈴薯小點</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtIL_bQ1Jbp6pfOzD-h6_A92VN_dFahNV7_sfe33vSkj6GnjzH3FOy4ypF3eNaqZhjW2Skw9OhRBEujUJst7vJmvYNeQzBJt06tskDFUS6IUOtsDxPppO7Tpi_jamWbCrUyLK68P1ObNI/s1600/DSC02378.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtIL_bQ1Jbp6pfOzD-h6_A92VN_dFahNV7_sfe33vSkj6GnjzH3FOy4ypF3eNaqZhjW2Skw9OhRBEujUJst7vJmvYNeQzBJt06tskDFUS6IUOtsDxPppO7Tpi_jamWbCrUyLK68P1ObNI/s400/DSC02378.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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禮拜天到公婆家吃飯&lt;/div&gt;
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常有剩的馬鈴薯或蔬菜,婆婆會讓我打包回家&lt;/div&gt;
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家裡很少吃西菜,大多吃台灣菜&lt;/div&gt;
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水煮馬鈴薯除了加蔬菜打煮成湯,還可以這樣做&lt;/div&gt;
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熱鍋下橄欖油&lt;/div&gt;
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擺入馬鈴薯&lt;/div&gt;
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兩面小火煎成金黃&lt;/div&gt;
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少許鹽巴,黑胡椒調味&lt;/div&gt;
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即完成&lt;/div&gt;
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用手指捏著當小零食吃,好好吃&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/3071830787998283996/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2012/04/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/3071830787998283996'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/3071830787998283996'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2012/04/blog-post.html' title='剩菜馬鈴薯小點'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtIL_bQ1Jbp6pfOzD-h6_A92VN_dFahNV7_sfe33vSkj6GnjzH3FOy4ypF3eNaqZhjW2Skw9OhRBEujUJst7vJmvYNeQzBJt06tskDFUS6IUOtsDxPppO7Tpi_jamWbCrUyLK68P1ObNI/s72-c/DSC02378.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-531934126968316495</id><published>2012-01-24T11:31:00.000+00:00</published><updated>2012-01-24T11:39:11.027+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>蛋餃</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ4d-tfbSFAFQnpcXcxPuHahtHFfTJK_5OzKyBftJqPK7wG_6vHKfbJX2ndWM75DQVKPN75P8BirPHpISflEnhgYZsfPQQm_jkDwdyEgtn9zbRBHYmuG8d_XsYWMkexHdaG_dUp0twA6q/s1600/DSC01109.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ4d-tfbSFAFQnpcXcxPuHahtHFfTJK_5OzKyBftJqPK7wG_6vHKfbJX2ndWM75DQVKPN75P8BirPHpISflEnhgYZsfPQQm_jkDwdyEgtn9zbRBHYmuG8d_XsYWMkexHdaG_dUp0twA6q/s400/DSC01109.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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吃火鍋少不了火鍋料,買不到台灣的桂冠蛋餃&lt;/div&gt;
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還好以前烹飪課有學過,只好自己自製拉&lt;/div&gt;
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&lt;span style=&quot;color: #990000; font-size: large;&quot;&gt;&lt;b&gt;材料: &amp;nbsp; + &amp;nbsp; 做法:&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
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豬絞肉,蔥,&lt;/div&gt;
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簡單的用鹽巴,白胡椒,麻油,米酒,一小匙太白粉調味&lt;/div&gt;
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調味淡淡的就好,不要過重&lt;/div&gt;
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三顆蛋(約做15顆蛋餃)&lt;/div&gt;
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蛋加少許鹽巴打散&lt;/div&gt;
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熱鍋後,抹上薄薄一層油,轉小火&lt;/div&gt;
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輕輕舀兩匙蛋汁,盡量成圓形&lt;/div&gt;
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蛋皮要煎得好,油不可多&lt;/div&gt;
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用紙巾抹上薄薄一層油就好,煎2~3個蛋餃後&lt;/div&gt;
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鍋完全的熱了,就可不擺油了&lt;/div&gt;
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中心放上絞肉&lt;/div&gt;
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不用放太多,不然會不好對摺&lt;/div&gt;
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趁表面蛋液未凝固前&lt;/div&gt;
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用小湯匙或軟刮刀,把蛋餃對摺&lt;/div&gt;
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輕壓邊緣&lt;/div&gt;
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煎個30秒&lt;/div&gt;
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翻面再煎個30秒&lt;/div&gt;
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即完成&lt;/div&gt;
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第一個跟第二個總是比較不好看&lt;/div&gt;
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不過一定會越做越順手&lt;/div&gt;
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當天或隔天吃冷藏就好&lt;/div&gt;
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也可冷凍&lt;/div&gt;
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我們家年夜飯的火鍋湯&lt;/div&gt;
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有自製貢丸和蛋餃&lt;/div&gt;
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除夕吃了火鍋,&lt;/div&gt;
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初一用剩下的絞肉拌點高麗菜包成水餃&lt;/div&gt;
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煎煎餃,吃金元寶,討喜氣&lt;/div&gt;
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冰花煎餃&lt;/div&gt;
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祝大家龍年快樂&lt;/div&gt;
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過去幾個月上菜速度很慢,幾乎偷懶沒上菜&lt;/div&gt;
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是因為我們家四月底即將要添個龍女了&lt;/div&gt;
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所以請原諒偷懶的孕婦吧,哈&lt;/div&gt;
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(雖然應該沒什麼人看這個blog啦)&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/531934126968316495/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2012/01/blog-post_24.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/531934126968316495'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/531934126968316495'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2012/01/blog-post_24.html' title='蛋餃'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ4d-tfbSFAFQnpcXcxPuHahtHFfTJK_5OzKyBftJqPK7wG_6vHKfbJX2ndWM75DQVKPN75P8BirPHpISflEnhgYZsfPQQm_jkDwdyEgtn9zbRBHYmuG8d_XsYWMkexHdaG_dUp0twA6q/s72-c/DSC01109.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-105064512277085654</id><published>2012-01-20T12:23:00.000+00:00</published><updated>2013-01-31T19:32:18.723+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="西方胃"/><title type='text'>烤蕪菁</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyry1kG1aWeukBFWT6sKz71c-GTXndySCUzg4K9TuxNQ-IaD3CHfC6luutbCDhx6l5KXN2rM9tk_TzATYU3R4p2oZ3J3P0up3CcmXj_FedjE07PmpVhcsukZNWk_1VALPJsDZ85jHQ5VEi/s1600/DSC01065.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyry1kG1aWeukBFWT6sKz71c-GTXndySCUzg4K9TuxNQ-IaD3CHfC6luutbCDhx6l5KXN2rM9tk_TzATYU3R4p2oZ3J3P0up3CcmXj_FedjE07PmpVhcsukZNWk_1VALPJsDZ85jHQ5VEi/s400/DSC01065.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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&lt;/div&gt;
&lt;a name=&#39;more&#39;&gt;&lt;/a&gt;&lt;div style=&quot;text-align: center;&quot;&gt;
跟山姆媽學的一道菜&lt;/div&gt;
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&lt;span style=&quot;color: #990000; font-size: large;&quot;&gt;&lt;b&gt;材料: + 做法:&amp;nbsp;&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;
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蕪菁長這樣&lt;/div&gt;
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英文 SWEDE&lt;/div&gt;
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另一面&lt;/div&gt;
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上面&lt;/div&gt;
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削皮後,切塊&lt;/div&gt;
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這次使用半顆蕪菁,兩人份&lt;/div&gt;
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這個厚度&lt;/div&gt;
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接著水煮7分鐘&lt;/div&gt;
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同時烤盤放點橄欖油,放到180度預熱好的烤箱&lt;/div&gt;
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接著在攪拌盆裡放入&lt;/div&gt;
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麵粉2大匙,刨細的帕瑪森起司50g (Parmesan)&lt;/div&gt;
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混合均勻,備用&lt;/div&gt;
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以上是半顆蕪菁的量,用整顆蕪菁的話,麵粉起司都加倍&lt;/div&gt;
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蕪菁水煮好,快速倒掉熱水&lt;/div&gt;
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趁熱,快速的把蕪菁放到攪拌盆裡&lt;/div&gt;
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上下左右搖晃一下&lt;/div&gt;
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把蕪菁都沾上麵粉以及起司&lt;/div&gt;
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從烤箱取出烤盤,放上蕪菁&lt;/div&gt;
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少許鹽巴,黑胡椒調味&lt;/div&gt;
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放回烤箱,烤30-40分鐘&lt;/div&gt;
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金黃酥脆後,即完成&lt;/div&gt;
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可單吃&lt;/div&gt;
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當邊菜也很適合&lt;/div&gt;
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左2那道菜是山姆媽的烤蕪菁&lt;/div&gt;
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當天配烤羊腿一起吃&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/105064512277085654/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2012/01/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/105064512277085654'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/105064512277085654'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2012/01/blog-post.html' title='烤蕪菁'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyry1kG1aWeukBFWT6sKz71c-GTXndySCUzg4K9TuxNQ-IaD3CHfC6luutbCDhx6l5KXN2rM9tk_TzATYU3R4p2oZ3J3P0up3CcmXj_FedjE07PmpVhcsukZNWk_1VALPJsDZ85jHQ5VEi/s72-c/DSC01065.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-7326810281621416660</id><published>2011-11-25T16:32:00.001+00:00</published><updated>2011-11-25T17:04:22.838+00:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>啤酒蔥燒排骨</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKkenIBOy6QkLh6mOrY4NeSxB9vJ9tieqgbmI8rBs_GWJHzaLJEemf0TJii67YMPiI2GFUUUgPySrH1JcIAmOHZixS9VC_fn_xT-dhv0jfMQVxechAHuoWVlenayx8ndKw4SQZrc3Q9Yw/s1600/DSC00694.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;265&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKkenIBOy6QkLh6mOrY4NeSxB9vJ9tieqgbmI8rBs_GWJHzaLJEemf0TJii67YMPiI2GFUUUgPySrH1JcIAmOHZixS9VC_fn_xT-dhv0jfMQVxechAHuoWVlenayx8ndKw4SQZrc3Q9Yw/s400/DSC00694.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
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&amp;nbsp; &amp;nbsp; &amp;nbsp; 我喜歡啃骨頭邊邊的肉，也喜歡有口感的肉&lt;br /&gt;
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白色的軟骨，更是我的最愛，&lt;br /&gt;
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還不能燉太爛，才會有脆的口感&lt;/div&gt;
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普遍外國人愛的又軟又爛不必嚼的肉，我嫌無聊，不愛吃&lt;/div&gt;
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這不是一道一碰就散的排骨，&lt;/div&gt;
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喜歡骨肉分離的，可能較不適合&lt;/div&gt;
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&lt;b&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #cc0000; font-size: large;&quot;&gt;材料：+ &amp;nbsp;作法：&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;
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排骨燙過，洗淨，用醃料醃一天&lt;/div&gt;
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洋蔥半顆，（喜歡蒜，蔥，辣椒的也可以加）&lt;/div&gt;
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醬油3，蠔油1，番茄醬2，麻油0.5，米酒2&lt;/div&gt;
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糖1，蜂蜜1.5，水100g&lt;/div&gt;
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黑胡椒，白胡椒，各少許&lt;/div&gt;
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之所以只寫比例，是因為排骨的量，大小都不一定&lt;/div&gt;
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排骨有浸泡到醃汁即可&lt;/div&gt;
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醃一天後，取出&lt;/div&gt;
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平底鍋少許油，把排骨兩面微煎上色&lt;/div&gt;
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微微金黃就好&lt;/div&gt;
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接著擺上烤盤&lt;/div&gt;
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用預熱好的烤箱150度，烤20~25分鐘&lt;/div&gt;
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排骨烤好後&lt;/div&gt;
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將醃汁倒進煎排骨的鍋裡，並加入200cc的啤酒&lt;/div&gt;
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放入排骨，大火煮滾&lt;/div&gt;
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不時翻攪，直到湯汁幾乎收乾&lt;/div&gt;
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最後拌入蔥花，即完成&lt;/div&gt;
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非常下飯&lt;/div&gt;
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用手抓著啃配電視，一點都不無聊&lt;/div&gt;
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&lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/7326810281621416660/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2011/11/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7326810281621416660'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7326810281621416660'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2011/11/blog-post.html' title='啤酒蔥燒排骨'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKkenIBOy6QkLh6mOrY4NeSxB9vJ9tieqgbmI8rBs_GWJHzaLJEemf0TJii67YMPiI2GFUUUgPySrH1JcIAmOHZixS9VC_fn_xT-dhv0jfMQVxechAHuoWVlenayx8ndKw4SQZrc3Q9Yw/s72-c/DSC00694.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-7738637634633708056</id><published>2011-10-13T17:32:00.002+01:00</published><updated>2011-10-13T17:37:54.700+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>麻油米酒香菇雞米糕</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNetUiZlEuBYr7oHgWa3Gl4fUq_5yykAv5rNYFoW3FiTA4wgggPv6NaKuy5dbsV5NLyUMjLCiT8pfwhzqR2fdSiwpH7kD5WzXwzylSI8N_44MRelSePAd5k860ALiGJIaVON1ddxv8gJvq/s1600/DSC01887.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNetUiZlEuBYr7oHgWa3Gl4fUq_5yykAv5rNYFoW3FiTA4wgggPv6NaKuy5dbsV5NLyUMjLCiT8pfwhzqR2fdSiwpH7kD5WzXwzylSI8N_44MRelSePAd5k860ALiGJIaVON1ddxv8gJvq/s400/DSC01887.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;a name=&#39;more&#39;&gt;&lt;/a&gt;&lt;div style=&quot;text-align: center;&quot;&gt;媽媽冬至時一定會煮的米糕&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;天氣冷，就會起這個味道&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #cc0000; font-size: large;&quot;&gt;&lt;b&gt;材料：+ &amp;nbsp;作法：&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;香菇數朵，薑少許，切絲或條&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;雞翅，燙過洗過，少許橄欖油，入鍋煎金黃&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;（使用雞胸肉，雞腿肉，也可）&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;雞肉煎黃後，加入香菇，薑，炒香&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;接著加入兩杯糯米，要入鍋前洗淨瀝乾即可，不用泡水&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;一杯水（或高湯），半杯米酒 （皆使用量米杯）&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;用鹽巴，白胡椒，一小匙冰糖，調味&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;攪拌均勻後關火，最後才加入麻油（適量）&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVP5atIK3gGLp6rmJ9dbp92meovl-3U_dTX6YYh5V-fzTmV9DAiicsr4CpCaExc9wfPFpgnXOqUuM8wP9ZkhIGvnaaOOmD5RhOJDliht0Ne_Tg1IoK3p85A2BcS86ZVEwlt4akwuu3yb9/s1600/DSC01883.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVP5atIK3gGLp6rmJ9dbp92meovl-3U_dTX6YYh5V-fzTmV9DAiicsr4CpCaExc9wfPFpgnXOqUuM8wP9ZkhIGvnaaOOmD5RhOJDliht0Ne_Tg1IoK3p85A2BcS86ZVEwlt4akwuu3yb9/s400/DSC01883.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;材料放入電鍋內鍋&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;並放進電鍋，外鍋兩杯水，&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;蒸到跳起後，悶20分&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19wtOhzpEtcJB-B63zZpTUz22vpFIykt0GdXt72GfnsfaumYJ7SG9Kyeh4iODXZLQWEIrsPcQy7UWPkJ5quqvNK0bbNTowNecNEeq4IiyIpj2mTVk8Y6Z-SXl_7DV1rlfZX7IfNDDlWPQ/s1600/DSC01886.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19wtOhzpEtcJB-B63zZpTUz22vpFIykt0GdXt72GfnsfaumYJ7SG9Kyeh4iODXZLQWEIrsPcQy7UWPkJ5quqvNK0bbNTowNecNEeq4IiyIpj2mTVk8Y6Z-SXl_7DV1rlfZX7IfNDDlWPQ/s400/DSC01886.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;即完成&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/7738637634633708056/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2011/10/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7738637634633708056'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7738637634633708056'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2011/10/blog-post.html' title='麻油米酒香菇雞米糕'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNetUiZlEuBYr7oHgWa3Gl4fUq_5yykAv5rNYFoW3FiTA4wgggPv6NaKuy5dbsV5NLyUMjLCiT8pfwhzqR2fdSiwpH7kD5WzXwzylSI8N_44MRelSePAd5k860ALiGJIaVON1ddxv8gJvq/s72-c/DSC01887.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-2153667903600397864</id><published>2011-09-01T15:16:00.008+01:00</published><updated>2011-09-01T15:22:31.687+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="西方胃"/><title type='text'>扁豆燉香腸</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsk_yEf9C0HxEMxGjnUitEzqhMAFRsja6ARNZSVSxiq5QyEkfHlZ5aN1tONmZQogf00ajfzi40ItWoRpHyoO4fWKoMxbksBrpDv9CasMCaaIKLffW5n44KL6mfUd4CDZyIVzTrW2T11hrb/s1600/DSC01664.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsk_yEf9C0HxEMxGjnUitEzqhMAFRsja6ARNZSVSxiq5QyEkfHlZ5aN1tONmZQogf00ajfzi40ItWoRpHyoO4fWKoMxbksBrpDv9CasMCaaIKLffW5n44KL6mfUd4CDZyIVzTrW2T11hrb/s400/DSC01664.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;a name=&#39;more&#39;&gt;&lt;/a&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;扁豆（lentil）營養價值很高&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;想偷懶時，一鍋燉菜是最方便的晚餐&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #cc0000; font-size: large;&quot;&gt;&lt;b&gt;材料：+ 作法：&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KuEOKkavqexN9EzXwElEvq6U93HxT8HEQHcYRYvucKPj4P6ussk3OGYFf2bxbFefE2CKrYF0r4-cKBunJ7rHWYmzPbnb0wre1ADoz7kf6bVMjwHfPrF9cBLJo0K18iCZClGU5wzWTqfl/s1600/DSC01652.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KuEOKkavqexN9EzXwElEvq6U93HxT8HEQHcYRYvucKPj4P6ussk3OGYFf2bxbFefE2CKrYF0r4-cKBunJ7rHWYmzPbnb0wre1ADoz7kf6bVMjwHfPrF9cBLJo0K18iCZClGU5wzWTqfl/s400/DSC01652.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;香腸先煎出顏色&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;再放入洋蔥，西洋芹，月桂葉，百里香&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;慢火炒香&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;（沒有特定要加什麼香草，自己喜歡即可）&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6r1aAJsAc-8r57L_Y81Fg6A4hFcKprXG5Ktl1v3s_ePwaGeqw_xHtPs-AWVD-KT3hKmXcI8Wk2cfnF3S6V2cjws_Dp9TZcWYlTfbfJ-8c5iLdo8fC4RJrqIJZCsZ4OMywavRvULixVvA/s1600/DSC01654.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6r1aAJsAc-8r57L_Y81Fg6A4hFcKprXG5Ktl1v3s_ePwaGeqw_xHtPs-AWVD-KT3hKmXcI8Wk2cfnF3S6V2cjws_Dp9TZcWYlTfbfJ-8c5iLdo8fC4RJrqIJZCsZ4OMywavRvULixVvA/s400/DSC01654.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;扁豆200g泡水一個小時，瀝乾&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvRqyvi0jEAl69ypwtNbV08FmsaCDg85BlObr9IVqmrCOUtJ8Wodhbv8930pFQz6zMAIbbqqMgvZ7xnBVG2OSYAlfC93tUgdShdQGAJwS_WX1hG-1OYeASNBZ1uEdHSe_Xoo6l8BVxqXD/s1600/DSC01656.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvRqyvi0jEAl69ypwtNbV08FmsaCDg85BlObr9IVqmrCOUtJ8Wodhbv8930pFQz6zMAIbbqqMgvZ7xnBVG2OSYAlfC93tUgdShdQGAJwS_WX1hG-1OYeASNBZ1uEdHSe_Xoo6l8BVxqXD/s400/DSC01656.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;加入扁豆，蒜頭，繼續拌炒&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wa7lsBs6KzoOUAXTiHzmbiIuvTFgRDxQzhL80mPQ9aJ2GlHixvBvvdTCZanldX8bwphFASFq26sijNK4DSKZfD8XzezDnYqsfRjFbbc5YSBrIY07yPpF2g2dnvHnuZoITgO29r2f-gPZ/s1600/DSC01657.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wa7lsBs6KzoOUAXTiHzmbiIuvTFgRDxQzhL80mPQ9aJ2GlHixvBvvdTCZanldX8bwphFASFq26sijNK4DSKZfD8XzezDnYqsfRjFbbc5YSBrIY07yPpF2g2dnvHnuZoITgO29r2f-gPZ/s400/DSC01657.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;接著加入自己喜歡的蔬菜&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;我用了蘑菇，紅蘿蔔，馬鈴薯&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfy8pUH5yRUqkxyP_ljbv8LeJNJ8c-vLp34sbiPsOVnvQfwNa5AB3tzPXHKRbEU-vsVE_v7togbBRRURAb1Hx29AeXLEyrWs2YskA8DKZuDBb9owUD5lo2Zvoj9lXXu_s3PMEkDhTsGKu/s1600/DSC01658.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfy8pUH5yRUqkxyP_ljbv8LeJNJ8c-vLp34sbiPsOVnvQfwNa5AB3tzPXHKRbEU-vsVE_v7togbBRRURAb1Hx29AeXLEyrWs2YskA8DKZuDBb9owUD5lo2Zvoj9lXXu_s3PMEkDhTsGKu/s400/DSC01658.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;最後用雞高湯或水，蓋過所有材料&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;蓋蓋子，送進烤箱&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;180度，烤35分鐘&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofBBpDzqkR-kaPWpiPz47c4-_CFhj9KHPr8nOEsKO54lFqZ-VXV_8PVOjnSSVQsPJTKV5KbSwiKb_35t5igxcOmQJrNOqljDWHEJJacIwv3meepo9NRV67z_cvSUwOHyqLo7oXgiCdG5L/s1600/DSC01660.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofBBpDzqkR-kaPWpiPz47c4-_CFhj9KHPr8nOEsKO54lFqZ-VXV_8PVOjnSSVQsPJTKV5KbSwiKb_35t5igxcOmQJrNOqljDWHEJJacIwv3meepo9NRV67z_cvSUwOHyqLo7oXgiCdG5L/s400/DSC01660.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;少許鹽巴，黑胡椒調味&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;完成&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEOJgMpiQba5diCPuK1oTF_YnzGnssS2DS38Hxat-ul27gNdk34u4E79vEpO03QPziNGo1oiLq1P33V-fiJCDZEihuNiD4eII9UP3-GhOJ_peZkiQKbhdVaVU-0D77XhTLGNrHBIjdGbX/s1600/DSC01668.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEOJgMpiQba5diCPuK1oTF_YnzGnssS2DS38Hxat-ul27gNdk34u4E79vEpO03QPziNGo1oiLq1P33V-fiJCDZEihuNiD4eII9UP3-GhOJ_peZkiQKbhdVaVU-0D77XhTLGNrHBIjdGbX/s400/DSC01668.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;醬汁可沾麵包&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/2153667903600397864/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2011/09/blog-post.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2153667903600397864'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/2153667903600397864'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2011/09/blog-post.html' title='扁豆燉香腸'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsk_yEf9C0HxEMxGjnUitEzqhMAFRsja6ARNZSVSxiq5QyEkfHlZ5aN1tONmZQogf00ajfzi40ItWoRpHyoO4fWKoMxbksBrpDv9CasMCaaIKLffW5n44KL6mfUd4CDZyIVzTrW2T11hrb/s72-c/DSC01664.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-7377310673848518050</id><published>2011-08-30T20:27:00.001+01:00</published><updated>2011-08-30T20:28:16.319+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="海鮮"/><title type='text'>黑線鱈烤飯</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yOjpPSTAHWbjUAAugItkZEwwIiPNKqn1uyu2RBikNqrDRmFJDy6fe130KXsKwsgCXXulLLihUmTdT1hdVk6eZR10nXmRU8qN-WhgVLRCmy8VGDTVmKVBHwh6ZXw7qKH2FbnRm9h-63Kt/s1600/DSC01623.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yOjpPSTAHWbjUAAugItkZEwwIiPNKqn1uyu2RBikNqrDRmFJDy6fe130KXsKwsgCXXulLLihUmTdT1hdVk6eZR10nXmRU8qN-WhgVLRCmy8VGDTVmKVBHwh6ZXw7qKH2FbnRm9h-63Kt/s400/DSC01623.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;a name=&#39;more&#39;&gt;&lt;/a&gt;&lt;div style=&quot;text-align: center;&quot;&gt;簡單的一鍋煮，一鍋上菜&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;b&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #cc0000; font-size: large;&quot;&gt;材料：+ 作法：&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;b&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #cc0000; font-size: large;&quot;&gt;&lt;br /&gt;
&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkaRa_ahbPYSBfkQ4O5mSlsx7VxCd2os71gE-dEdvoWGsAoug3qutn9e80vSOu-CK2dRQaXN5_eF5yAe9X0VlZ3ZnaGhRZY5lynDu0SHBgSgIL-KbaAxjQnEzGOp9nCvyMrjwa01rtLF0/s1600/DSC01608.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkaRa_ahbPYSBfkQ4O5mSlsx7VxCd2os71gE-dEdvoWGsAoug3qutn9e80vSOu-CK2dRQaXN5_eF5yAe9X0VlZ3ZnaGhRZY5lynDu0SHBgSgIL-KbaAxjQnEzGOp9nCvyMrjwa01rtLF0/s400/DSC01608.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;洋蔥1顆，切丁，炒香&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbkZSUWURTl83niICuZgKcwr-bV8J_N26IqKkOw8egJ-B8YSGzk9FVQ0y3URwHiAhwfbARSRC2s79ymtQGhFNWgg3BThb0TubOJ-JH8CNjNEY9Sa-heB7CE0v5mWVixeuHBnHuQ6MBg4i/s1600/DSC01610.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbkZSUWURTl83niICuZgKcwr-bV8J_N26IqKkOw8egJ-B8YSGzk9FVQ0y3URwHiAhwfbARSRC2s79ymtQGhFNWgg3BThb0TubOJ-JH8CNjNEY9Sa-heB7CE0v5mWVixeuHBnHuQ6MBg4i/s400/DSC01610.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;加入蒜頭，辣椒&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuteF55yG2wnFYfon9rw0bQQOG547-nxxfXYmUOa00B2OvT-PVqpi-kN44qBRC4XGA9GCQSFq4oTTyAhZjLMmB-inwkXiUHClzj0Mwj3ntJx5BevC8MIB86rWqvpk5pHz9dbZ5_32Eg4E/s1600/DSC01611.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuteF55yG2wnFYfon9rw0bQQOG547-nxxfXYmUOa00B2OvT-PVqpi-kN44qBRC4XGA9GCQSFq4oTTyAhZjLMmB-inwkXiUHClzj0Mwj3ntJx5BevC8MIB86rWqvpk5pHz9dbZ5_32Eg4E/s400/DSC01611.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;糙米250g，小火炒香&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;我用的是糙米，也可以用白米&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;用糙米的話建議先用水泡過，較易煮軟&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eyjQ71F5-w1HX5hkgwV9DXzPFES12azF76P0JVK3YOcB9YXVQoxJC5EdCa_x2wQykx9p_eQgu7_JnMzF5sLQ1ax4dXj0UlNGSn-xCtB4d3pgI2mG_rzWjsvlbu8J1jmbezavJ2I6lJkU/s1600/DSC01612.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eyjQ71F5-w1HX5hkgwV9DXzPFES12azF76P0JVK3YOcB9YXVQoxJC5EdCa_x2wQykx9p_eQgu7_JnMzF5sLQ1ax4dXj0UlNGSn-xCtB4d3pgI2mG_rzWjsvlbu8J1jmbezavJ2I6lJkU/s400/DSC01612.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;雞高湯350cc.&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;用魚高湯或熱水也可&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8tgDfzIj4PBfLqi3ilpAWKcUYMfWgR7fGwwEa1qcVOJ5cWnX_yq6Es1XSeH3gtBPYeYj_AjuEi39dxeGH8FkI8OSBpZeDfXgT_7F-8GbmAlcNxIp3DV-gNvFbXHWW_04l24wMl64heY7/s1600/DSC01613.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8tgDfzIj4PBfLqi3ilpAWKcUYMfWgR7fGwwEa1qcVOJ5cWnX_yq6Es1XSeH3gtBPYeYj_AjuEi39dxeGH8FkI8OSBpZeDfXgT_7F-8GbmAlcNxIp3DV-gNvFbXHWW_04l24wMl64heY7/s400/DSC01613.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;倒入高湯煮滾&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RpY3rSH7C3vpcxkKKBkdi5T_oLOzQA_mMEBGNHDnXzMLBIT4YE0zNaqrBt_QtCVO1WxF25qSX4cfmRGO7VqU2v3eId2pBBTEDN_ogk8JNE0scafUBQywyA5sQPu4GKQQae6rQWcCftA7/s1600/DSC01615.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RpY3rSH7C3vpcxkKKBkdi5T_oLOzQA_mMEBGNHDnXzMLBIT4YE0zNaqrBt_QtCVO1WxF25qSX4cfmRGO7VqU2v3eId2pBBTEDN_ogk8JNE0scafUBQywyA5sQPu4GKQQae6rQWcCftA7/s400/DSC01615.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;擺入煙燻黑線鱈，&lt;span class=&quot;Apple-style-span&quot; style=&quot;-webkit-text-size-adjust: none; background-color: rgba(255, 255, 255, 0.898438); color: #111111; font-family: &#39;Lucida Grande&#39;, &#39;Lucida Sans Unicode&#39;, &#39;Lucida Sans Regular&#39;, Tahoma, Verdana, sans-serif; font-size: 12px; letter-spacing: 2px; line-height: 22px;&quot;&gt;smoked haddock&lt;/span&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;魚皮朝上，蓋上鍋蓋&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;烤箱180度，烤30分&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8yaOoHBjyo3JKSgrPm5G4QadzLyhm3kmsD9_iNFHooFKrcPLYpdUdTRCj-6AJEQodHRvwpRswFNID33G8rS55f1JCTgdmR0w4l0lzBZw1nWrgf0A0Q0knX_IVXWTSGpKefuxblktyf9u/s1600/DSC01616.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8yaOoHBjyo3JKSgrPm5G4QadzLyhm3kmsD9_iNFHooFKrcPLYpdUdTRCj-6AJEQodHRvwpRswFNID33G8rS55f1JCTgdmR0w4l0lzBZw1nWrgf0A0Q0knX_IVXWTSGpKefuxblktyf9u/s400/DSC01616.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;切好一碗蔥混合巴西利&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrn8dmy2EEbpf6J17bjAa_m8JuemLz5SrtREmJTN-3YzO-28dF7UW6T7BW0ompnVZdbPPWkWiTOzLc1IO3DNkNz4k0GHAqBYK03poPuZtH9C3HhY2Ahio_VNBj6C8ujUVFQ02r1cbabtu/s1600/DSC01617.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrn8dmy2EEbpf6J17bjAa_m8JuemLz5SrtREmJTN-3YzO-28dF7UW6T7BW0ompnVZdbPPWkWiTOzLc1IO3DNkNz4k0GHAqBYK03poPuZtH9C3HhY2Ahio_VNBj6C8ujUVFQ02r1cbabtu/s400/DSC01617.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;烤飯完成&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;去掉魚皮&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;加入蔥，巴西利&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;少許酒，鹽巴，黑胡椒&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;加鹽巴前，請先試味道，以免過鹹&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;再蓋上鍋蓋5分鐘&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;中間夾一塊布，水蒸氣才不會往下滴進烤飯裡&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;完成&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/7377310673848518050/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2011/08/blog-post_30.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7377310673848518050'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/7377310673848518050'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2011/08/blog-post_30.html' title='黑線鱈烤飯'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yOjpPSTAHWbjUAAugItkZEwwIiPNKqn1uyu2RBikNqrDRmFJDy6fe130KXsKwsgCXXulLLihUmTdT1hdVk6eZR10nXmRU8qN-WhgVLRCmy8VGDTVmKVBHwh6ZXw7qKH2FbnRm9h-63Kt/s72-c/DSC01623.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-96173757099518379</id><published>2011-08-29T21:05:00.002+01:00</published><updated>2011-08-29T21:10:11.829+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>馬鈴薯餅</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2DtspylCTyu6RPtIAjBjoA7eEJbzQ3nEVVwDF6NJ0-OS7Pz39FCqOgASG1hc7y7CRejiPgHuFn26vzdCnbqeH_Tv1dmnWG9EePPl04tfALCdFGwJ7Q8ULz5glCgpUNsCvAaG63K9eaBP/s1600/DSC01430.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2DtspylCTyu6RPtIAjBjoA7eEJbzQ3nEVVwDF6NJ0-OS7Pz39FCqOgASG1hc7y7CRejiPgHuFn26vzdCnbqeH_Tv1dmnWG9EePPl04tfALCdFGwJ7Q8ULz5glCgpUNsCvAaG63K9eaBP/s400/DSC01430.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;a name=&#39;more&#39;&gt;&lt;/a&gt;&lt;div style=&quot;text-align: center;&quot;&gt;看韓劇時，李妍在的媽媽說：他想吃馬鈴薯餅&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;所以我也轉過去跟山姆說：我要吃馬鈴薯餅！&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;這次的馬鈴薯餅是山姆做的喔&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #cc0000; font-size: large;&quot;&gt;&lt;b&gt;材料：＋ 作法：&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJG7rF36xQq7dRGVT1riR114G-2ehUEGUoi4IfrKw-0dHmwu2H0mah1Vh1CWtV13tsvGThiMlIHmzb7CDz16aVehcgFE55tUbYo8X6Um8AztUtRVjFU75QfPZ7ifIFUPWeRL8Twflinre/s1600/DSC01422.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJG7rF36xQq7dRGVT1riR114G-2ehUEGUoi4IfrKw-0dHmwu2H0mah1Vh1CWtV13tsvGThiMlIHmzb7CDz16aVehcgFE55tUbYo8X6Um8AztUtRVjFU75QfPZ7ifIFUPWeRL8Twflinre/s400/DSC01422.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;2顆大馬鈴薯，刨絲，擠乾水份&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;蔥，洋蔥，紅蘿蔔，少許&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;（依喜好添加，也可以加泡菜，海鮮）&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;材料通通拌在一起，加2匙麵粉&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;少許鹽巴，胡椒，麻油調味&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3bURXK5gJStXGi21LdIYWjZ-7ToprMCfDWNehpH9_QeJn5zXU5DzdXL1oEM5MTnAbQLqvpCAAyn5kYVY6VL_qk-ztQjazSB6pZxx_zB8M6ppp9rJsIyA1b-s3GRULMxC3IFE-rQjudxd/s1600/DSC01421.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3bURXK5gJStXGi21LdIYWjZ-7ToprMCfDWNehpH9_QeJn5zXU5DzdXL1oEM5MTnAbQLqvpCAAyn5kYVY6VL_qk-ztQjazSB6pZxx_zB8M6ppp9rJsIyA1b-s3GRULMxC3IFE-rQjudxd/s400/DSC01421.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;攪拌好以後是乾乾的，並不太濕&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCISoA63fHGKtEDRayArkG37Bp6i2URmZbc_216EFwqzC1mIeGT7Mgc8qujBHdWLjHQXzwVslOPvTIZzSScamBeiz5_7Q40PFVobZJ9qrOABC4VL7TPXELfkOixU1YqyisiTNWl-9VFKM/s1600/DSC01367.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCISoA63fHGKtEDRayArkG37Bp6i2URmZbc_216EFwqzC1mIeGT7Mgc8qujBHdWLjHQXzwVslOPvTIZzSScamBeiz5_7Q40PFVobZJ9qrOABC4VL7TPXELfkOixU1YqyisiTNWl-9VFKM/s400/DSC01367.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;馬鈴薯熟，兩面金黃即完成&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;我的餅形狀就很隨性&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;山姆的就要是各各一樣大小的圓形&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;（還自己比讚）&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;好吧，你要煎圓的，就圓的&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;煎得&#39;&#39;&#39;&#39;&#39;恰恰&#39;&#39;&#39;&#39;&#39;最好吃&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;我喜歡沾醬油+辣椒&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;山姆喜歡沾甜辣醬&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;都好吃&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/96173757099518379/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2011/08/blog-post_29.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/96173757099518379'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/96173757099518379'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2011/08/blog-post_29.html' title='馬鈴薯餅'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2DtspylCTyu6RPtIAjBjoA7eEJbzQ3nEVVwDF6NJ0-OS7Pz39FCqOgASG1hc7y7CRejiPgHuFn26vzdCnbqeH_Tv1dmnWG9EePPl04tfALCdFGwJ7Q8ULz5glCgpUNsCvAaG63K9eaBP/s72-c/DSC01430.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6476237063221853085.post-422546039992713890</id><published>2011-08-23T13:42:00.001+01:00</published><updated>2011-08-23T13:43:43.241+01:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="台灣胃"/><title type='text'>清燉牛尾湯</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ85puKTmneFFNMKk5SOrRy5VPIr1-OGrEJ5wxvdOxYmIhDWEOYtRv6bJrfXHOu_I7-HFLZkyUSHaALLL6t1dz3XBRtuOAA7aYfVY0GYk2pP1I2MzYB9OYbhAZWAgJgWTqkt56SHS3uths/s1600/DSC01411.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ85puKTmneFFNMKk5SOrRy5VPIr1-OGrEJ5wxvdOxYmIhDWEOYtRv6bJrfXHOu_I7-HFLZkyUSHaALLL6t1dz3XBRtuOAA7aYfVY0GYk2pP1I2MzYB9OYbhAZWAgJgWTqkt56SHS3uths/s400/DSC01411.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;a name=&#39;more&#39;&gt;&lt;/a&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;我是用電鍋燉的&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;有悶燒鍋更好，還可省電&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;燉好的牛尾&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;我喜歡筋爛，肉軟卻還有口感的&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;湯是精華&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;加少許鹽巴，白胡椒，米酒，味霖調味&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;最後放上大量的蔥，少許白芝麻，即完成&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
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</content><link rel='replies' type='application/atom+xml' href='http://erika-butterfly.blogspot.com/feeds/422546039992713890/comments/default' title='張貼留言'/><link rel='replies' type='text/html' href='http://erika-butterfly.blogspot.com/2011/08/blog-post_23.html#comment-form' title='0 個意見'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/422546039992713890'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6476237063221853085/posts/default/422546039992713890'/><link rel='alternate' type='text/html' href='http://erika-butterfly.blogspot.com/2011/08/blog-post_23.html' title='清燉牛尾湯'/><author><name>Unknown</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ85puKTmneFFNMKk5SOrRy5VPIr1-OGrEJ5wxvdOxYmIhDWEOYtRv6bJrfXHOu_I7-HFLZkyUSHaALLL6t1dz3XBRtuOAA7aYfVY0GYk2pP1I2MzYB9OYbhAZWAgJgWTqkt56SHS3uths/s72-c/DSC01411.JPG" height="72" width="72"/><thr:total>0</thr:total></entry></feed>