tag:blogger.com,1999:blog-17995742606774740622012-02-17T09:39:21.501+08:00gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-1799574260677474062.post-7150774036278523662011-12-29T13:55:00.001+08:002011-12-29T02:43:19.144+08:002011-12-29T02:43:19.144+08:00<div>材料:</div><div>豆腐 350克 </div><div>素絞肉 20克 </div><div>碧玉筍 10克 </div><div>辣椒 10克 </div><div>薑 5克 </div><div>花椒粒 10克 </div><div>葵花籽油 2匙 </div><div>水 150毫升 </div><div>粟粉水 適量 </div><div><br /></div><div>調味料:</div><div>豆瓣醬 2大匙 </div><div>辣椒醬 1大匙 </div><div>細砂糖 1小匙 </div><div>味精 少許</div><div><br /></div><div>做法:</div><div>1.豆腐切小塊，放入熱水中浸泡備用。</div><div>2.素絞肉放入熱水中浸泡至軟，瀝乾水分備用。</div><div>3.碧玉筍、辣椒洗淨切細段；薑洗淨切末，備用。</div><div>4.熱鍋倒入葵花籽油，以小火慢慢炒香花椒粒後，撈除鍋中花椒粒。</div><div>5.以作法4鍋爆香作法3薑末，放入作法2素絞肉炒約1分鐘，再放入辣椒段、碧玉筍段以及所有調味料拌炒均勻。</div><div>6.於作法5鍋內放入作法1豆腐塊和水煮至入味，起鍋前倒入粟粉水勾芡即可。</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-715077403627852366?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/mWp70JUVaTLFt3t5itKbbNr69-s/0/da"><img src="http://feedads.g.doubleclick.net/~a/mWp70JUVaTLFt3t5itKbbNr69-s/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/mWp70JUVaTLFt3t5itKbbNr69-s/1/da"><img src="http://feedads.g.doubleclick.net/~a/mWp70JUVaTLFt3t5itKbbNr69-s/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/UFYpp_Wpg6U" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2009/10/blog-post_9579.htmltag:blogger.com,1999:blog-1799574260677474062.post-78318371664987126272011-12-28T00:12:00.001+08:002012-02-08T00:18:40.922+08:002012-02-08T00:18:40.922+08:00材料:<br />牛乳十二片<br />花蟹一隻(拆肉)<br />瑤柱三粒(浸透蒸軟撕成絲)<br />銀芽一百六十克<br />韭黃六十克<br />金華火腿絲一湯匙<br />大雞蛋六隻<br />生油三湯匙<br /><br />蟹肉調味料:<br />胡椒粉四分一茶匙<br />麻油半茶匙<br />干邑白蘭地二茶匙<br /><br />做法:<br />1.玻璃大碗內加冰開水約八分滿，加入牛乳，用手輕將牛乳在水內撥動後，整碗放入冰箱內，放約二小時。<br />2.用前瀝乾水份，放回碗內，沖下二杯滾水，牛乳變軟，用筷箸攪拌數下，入筲箕內瀝水，分成小塊。<br />3.花蟹蒸熟拆肉，擠去多餘蟹汁，加入調味料拌勻。<br />4.大碗內打散雞蛋，先加入油三茶匙打勻，再加牛乳片拌勻留用。<br />5.瑤柱撕幼絲，韭黃及銀芽分別以少許油炒軟，瀝去水分，待用。<br />6.落鑊前潷出蟹肉多餘汁液，加入蛋液及一半火腿絲同打勻。<br />7.燒紅易潔鑊落二湯匙油，先炒瑤柱，加入牛乳蛋混合液，以木杓將蛋液流向鑊之一邊，使未熟的蛋液流向之四周，繼下餘油，不停撥動至蛋液九成熟，將銀芽、韭黃回鑊，快手鏟勻，撒下餘一半火腿作裝飾，趁熱供食。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-7831837166498712627?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/iJ_EzpHrd8ClCPaizNfIbvkdSFA/0/da"><img src="http://feedads.g.doubleclick.net/~a/iJ_EzpHrd8ClCPaizNfIbvkdSFA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/iJ_EzpHrd8ClCPaizNfIbvkdSFA/1/da"><img src="http://feedads.g.doubleclick.net/~a/iJ_EzpHrd8ClCPaizNfIbvkdSFA/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/l111TcQjcqw" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/12/blog-post_2139.htmltag:blogger.com,1999:blog-1799574260677474062.post-42648710933114425272011-12-28T00:02:00.003+08:002011-12-28T10:40:16.561+08:002011-12-28T10:40:16.561+08:00材料:<br />雞蛋二十隻<br />清水適量<br /><br />滷蛋汁料:<br />片糖三百二十克<br />車仔紅茶葉二湯匙<br />花椒一茶匙<br />八角九粒<br />桂皮二片<br />老抽 半杯<br />鹽二茶匙<br /><br />做法:<br />1. 將雞蛋烚熟（大約需時十分鐘)，敲裂蛋殼待用。<br />2.將滷蛋汁料用魚袋入好紮緊加水煲滾，放入雞蛋，翻滾後收慢火煮十五分鐘，熄火焗三十 分鐘。<br />3.再將茶葉蛋煲滾，離火焗過夜。<br />4.翌日加熱後即可供食。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-4264871093311442527?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/7phe6A7NAFnJv7BNJaJ5dV-E8uY/0/da"><img src="http://feedads.g.doubleclick.net/~a/7phe6A7NAFnJv7BNJaJ5dV-E8uY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/7phe6A7NAFnJv7BNJaJ5dV-E8uY/1/da"><img src="http://feedads.g.doubleclick.net/~a/7phe6A7NAFnJv7BNJaJ5dV-E8uY/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/dOitiYkjIx8" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/12/blog-post_28.htmltag:blogger.com,1999:blog-1799574260677474062.post-18852715197224751862011-12-27T23:56:00.000+08:002011-12-27T23:57:44.976+08:002011-12-27T23:57:44.976+08:00材料:<br />蝦仁十二兩 <br />半肥瘦豬肉六兩 <br />青蔥二條 <br />生薑六片<br /><br />調味料:<br />幼鹽一茶匙 <br />紹酒一湯匙 <br />蛋白一個 <br />生粉三湯匙<br />清水三湯匙 <br />炸油八杯 <br />花椒鹽二茶匙<br /><br />做法: <br />1.蝦仁用鹽抓洗略沖淨，瀝乾後用刀面全部拍爛，再仔細剁成蝦腛狀，盛入碗內，將肥豬肉也剁爛混入蝦膠內。<br />2.蔥、薑用刀拍碎，放入碗內，加清水三湯匙浸約十分鐘。<br />3.蝦膠加入鹽與酒攪拌，再將蔥薑所泡過的水陸續分三次加入攪拌均勻。<br />4.蛋白打鬆後到進蝦泥中調拌，再放太白粉，仔細拌勻即可(同一方向攪拌，時間愈久愈好)<br />5.油燒熱，暫時改為小火，用左手抓一把蝦泥，撥弄大拇指捏擠成圓形蝦球，而用右手執湯匙(先沾過冷水)掐取蝦球投入由衷。<br />6.待全部做完投下後，即用普通火候慢炸，約三分鐘，蝦球浮起後用筷子分開相黏者，待炸至已微黃而熟透時，即取出放在碟上，在碟邊置少許花椒鹽蘸食，即成。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-1885271519722475186?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/09Co4SRGl9iYGkWNYD7svChmu1o/0/da"><img src="http://feedads.g.doubleclick.net/~a/09Co4SRGl9iYGkWNYD7svChmu1o/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/09Co4SRGl9iYGkWNYD7svChmu1o/1/da"><img src="http://feedads.g.doubleclick.net/~a/09Co4SRGl9iYGkWNYD7svChmu1o/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/VnvhUVa7cMo" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/12/blog-post_682.htmltag:blogger.com,1999:blog-1799574260677474062.post-88638794026375656642011-12-27T23:47:00.002+08:002012-02-08T00:17:44.261+08:002012-02-08T00:17:44.261+08:00材料:<br />急凍牛仔骨三件<br />黑胡椒碎一茶匙<br />蒜蓉半湯匙<br />紅辣椒一隻<br />洋蔥半隻<br />青椒半個<br /><br />醃料:<br />生粉一湯匙(後下)<br />黑胡椒碎半茶匙<br />生抽半湯匙<br />雞粉半茶匙<br /><br />獻料<br />清水三分一杯<br />茄汁半茶匙<br />喼汁二茶匙<br />老抽一茶匙<br />黃糖一茶匙<br />生粉一茶匙<br />雞粉半茶匙<br /><br />做法:<br />1.牛仔骨解凍洗淨，斬件，抹乾水份，與醃料拌勻，醃約二小時。<br />2.甜青椒、紅辣椒及洋蔥，分別清洗切件，待用。<br />3.牛仔骨與生粉拌勻，放入沸油泡油至僅熟，取出瀝乾油份。<br />4.燒熱瓦罉落一湯匙油，拌炒青紅椒、洋蔥，爆香黑椒碎及蒜蓉，放入獻汁煮滾。<br />5.將牛仔骨放入，煮滾後即可上碟。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-8863879402637565664?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/ohA5aunhkH4gnJCYj1VT2h4TgIM/0/da"><img src="http://feedads.g.doubleclick.net/~a/ohA5aunhkH4gnJCYj1VT2h4TgIM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ohA5aunhkH4gnJCYj1VT2h4TgIM/1/da"><img src="http://feedads.g.doubleclick.net/~a/ohA5aunhkH4gnJCYj1VT2h4TgIM/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/2QukqeDx6tI" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/12/blog-post_8290.htmltag:blogger.com,1999:blog-1799574260677474062.post-23346946251396272732011-12-27T23:40:00.000+08:002011-12-27T23:41:46.341+08:002011-12-27T23:41:46.341+08:00材料:<br />粉絲三兩<br />免治豬肉四兩<br />紅辣椒一隻<br />薑茸一茶匙<br />蔥花一湯匙<br /><br />調味料:<br />生抽半湯匙<br />老抽半湯匙<br />砂糖一茶匙<br />生粉半茶匙<br />麻油半茶匙<br />胡椒粉四分一茶匙<br /><br />汁料:<br />清雞湯半杯<br />清水半杯<br />生抽二茶匙<br />辣豆瓣一湯匙<br />紹酒一茶匙<br />幼鹽八分一茶匙<br />砂糖半茶匙<br />糟滷一茶匙<br /><br />做法:<br />1.免治豬肉與調味料拌勻醃片刻。<br />2.紅辣椒去籽切碎，待用。<br />3.粉絲用水浸透後，取出瀝乾，待用。<br />4.燒紅鑊落油，爆香薑茸，加入免治豬肉及紅辣椒碎兜炒一會。<br />5.加入汁料及粉絲，慢火煮至汁收乾，上碟後灑上蔥花。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-2334694625139627273?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/FVRuAC__4MFgFGqLdqC0LmUKRbY/0/da"><img src="http://feedads.g.doubleclick.net/~a/FVRuAC__4MFgFGqLdqC0LmUKRbY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/FVRuAC__4MFgFGqLdqC0LmUKRbY/1/da"><img src="http://feedads.g.doubleclick.net/~a/FVRuAC__4MFgFGqLdqC0LmUKRbY/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/8nCY_FJ4zjI" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/12/blog-post_27.htmltag:blogger.com,1999:blog-1799574260677474062.post-36828265148204640272011-12-24T14:49:00.000+08:002011-12-24T15:04:22.781+08:002011-12-24T15:04:22.781+08:00材料:<br /> 排骨/梅林肉<br /> 洋蔥1/3個<br /> 酸梅2粒<br /> 山楂適量<br /> 青椒1個<br /> 白醋2碗<br /> 鹽1匙<br /> 白砂糖適量<br /> 番茄醬適量<br /> <br /> 做法:<br /> 1.若要酸甜汁甜而不酸，白醋倒入鍋內後，必須下少許鹽煮開。<br /> 2.擠入番茄汁，用適量白砂糖調味，以及放入山楂片以及酸梅，將醬汁慢慢煮濃稠，用大碗盛起待用。<br /> 3.排骨切成大小均勻的塊狀，青椒切成塊狀。<br /> 4.排骨用雞蛋液抓勻後，均勻地沾上生粉，放入油鍋內大火慢慢炸成金黃色，撈起。<br /> 5.鍋內留餘油，將洋蔥以及青椒爆香，倒入酸甜汁。<br /> 6.最後調少許生粉水倒入酸甜汁中，兜勻後迅速倒入炸排骨，待酸甜汁均勻地裹在排骨上時上碟。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-3682826514820464027?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/dVfk32FeFQLC3BWAbEr2BtfL8-Q/0/da"><img src="http://feedads.g.doubleclick.net/~a/dVfk32FeFQLC3BWAbEr2BtfL8-Q/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/dVfk32FeFQLC3BWAbEr2BtfL8-Q/1/da"><img src="http://feedads.g.doubleclick.net/~a/dVfk32FeFQLC3BWAbEr2BtfL8-Q/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/EqtNfti1DkY" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/12/blog-post_23.htmltag:blogger.com,1999:blog-1799574260677474062.post-16631791085433651762011-12-09T07:49:00.000+08:002011-12-08T11:13:22.254+08:002011-12-08T11:13:22.254+08:00材料:<br />炸豆腐150克<br />甘筍、冬菇適量<br />蔥3棵<br />蒜3粒<br />生薑2片<br />紹興酒1湯匙 <br /><br />芡汁:<br />紅燒汁 3 湯匙 <br />粟粉 1.5 茶匙 <br />水 175 毫升<br /><br />做法:<br />1.甘筍、冬菇切片。用2湯匙油爆香蒜、蔥、薑、甘筍及冬菇。<br />2.贊酒，加入炸豆腐及芡汁，煮至汁濃即成。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-1663179108543365176?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/bEFTiug5MjmSGwliQp85WwtF378/0/da"><img src="http://feedads.g.doubleclick.net/~a/bEFTiug5MjmSGwliQp85WwtF378/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/bEFTiug5MjmSGwliQp85WwtF378/1/da"><img src="http://feedads.g.doubleclick.net/~a/bEFTiug5MjmSGwliQp85WwtF378/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/KDWsWEPshCs" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2009/10/blog-post_8905.htmltag:blogger.com,1999:blog-1799574260677474062.post-24430941856143383522011-12-02T17:38:00.001+08:002011-12-27T23:58:50.777+08:002011-12-27T23:58:50.777+08:00材料:<br />五花肉600克<br />大蒜４瓣<br />老薑1塊<br />老抽30毫升<br />生抽40毫升<br />八角3瓣<br />黃酒或老酒１００ＭＬ<br />冰糖３０Ｇ<br />五香粉３Ｇ<br />胡椒粉２克<br />香菇適量<br /><br />做法：<br />1.肉洗淨，切成方的小塊，入滾水汆燙後撈起，切成細小的方丁，並大致分開肥、瘦肉。蒜切末，薑拍碎，香菇切成丁。<br />2.鍋加熱，放入較肥肉丁，小火慢炒，直至肉丁中的油逼出。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-2443094185614338352?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/aOvf46Bfr2ywD5FjHvqPF-aW4VQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/aOvf46Bfr2ywD5FjHvqPF-aW4VQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/aOvf46Bfr2ywD5FjHvqPF-aW4VQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/aOvf46Bfr2ywD5FjHvqPF-aW4VQ/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/WARnH7bE4q8" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/12/blog-post_02.htmltag:blogger.com,1999:blog-1799574260677474062.post-56833985975463504352011-12-02T17:30:00.000+08:002011-12-02T17:35:39.941+08:002011-12-02T17:35:39.941+08:00材料: <br />石斑魚肉200克 <br />豬肉10片約30克 <br />油豆腐150克 <br />香菇5朵(泡軟備用) <br />雪豆少許 <br />生菜少許 <br />上湯1.5杯 <br />蛋1隻 <br />玉米粉 2 大匙 <br />蒜末,薑末1 大匙 <br />蔥段少許<br /><br />調味料: <br />A:蠔油1 大匙, 沙拉油1 大匙, 鹽﹑味精﹑ <br />B:太白粉1 大匙,水半杯(調成芡粉水) <br />C:胡椒粉﹑香油少許 <br /><br />做法: <br />1.先將石斑魚肉洗淨並擦乾水份,切成0.5 公分厚3 公分長,用1 個蛋拌勻之後沾玉米粉稍炸一下備用。<br />2.將生菜舖在煲鍋底或深盤底備用。<br />3.另起油鍋爆香蒜末,薑末,蔥段後再放入香菇炒香。<br />4.將高湯倒入油鍋後,隨即放入石斑魚片,油豆腐,豬肉片及調味料A,拌炒一下,等煮開了轉中火再悶煮5分鐘後再放入調味料B勾芡,最後再將雪豆放入拌炒一下,起鍋前加調味料C即可盛出放入生菜,就可享用了。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-5683398597546350435?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/BzpHeB-Z8Qk9GjimaFzVi53Cc3U/0/da"><img src="http://feedads.g.doubleclick.net/~a/BzpHeB-Z8Qk9GjimaFzVi53Cc3U/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/BzpHeB-Z8Qk9GjimaFzVi53Cc3U/1/da"><img src="http://feedads.g.doubleclick.net/~a/BzpHeB-Z8Qk9GjimaFzVi53Cc3U/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/UHDJTCc1VxY" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/12/blog-post.htmltag:blogger.com,1999:blog-1799574260677474062.post-39422437376567492912011-11-08T00:40:00.000+08:002011-11-08T00:43:51.791+08:002011-11-08T00:43:51.791+08:00材料:<br />魚頭<br />硬豆腐一盒<br />薑 5-6片<br />蔥 適量<br /><br />調味:<br />鹽 1茶匙<br />生抽 1湯匙<br />老抽 1茶匙<br />糖 1湯匙<br />蠔油 1湯匙<br />水 4湯匙<br /><br />做法:<br />1.魚頭洗淨，切件，抹乾水份，加鹽同胡椒粉醃15分。<br />2.輕輕撲上生粉，半煎炸至7成熟，備用。<br />3.硬豆腐切件，抹乾，煎至金黄，備用。<br />4.熱鍋爆薑片，下魚頭、調味汁，中小火煮10分鐘。<br />5.砂鍋內排好豆腐，再排上魚頭。<br />6.倒下調味汁，再放上葱，蓋上蓋等待數分鐘滾起即成。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-3942243737656749291?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/zuDp3vo3PAyzJny2a4f7MKZQ_p0/0/da"><img src="http://feedads.g.doubleclick.net/~a/zuDp3vo3PAyzJny2a4f7MKZQ_p0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/zuDp3vo3PAyzJny2a4f7MKZQ_p0/1/da"><img src="http://feedads.g.doubleclick.net/~a/zuDp3vo3PAyzJny2a4f7MKZQ_p0/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/gf-i8oj95E0" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/11/blog-post_07.htmltag:blogger.com,1999:blog-1799574260677474062.post-91780876727863947952011-11-08T00:29:00.000+08:002011-11-08T00:36:19.187+08:002011-11-08T00:36:19.187+08:00材料：<br />雞脾肉約十二襾（四百八十克）<br />紅椒兩隻、蒜肉八至十粒，蔥數條<br />薑米、生抽、老抽、辣豆瓣醬，各一湯匙<br />醋半湯匙<br />鹽半茶匙<br />糖一茶匙半<br />生粉二茶匙<br />麻油少許<br /><br />做法：<br />1.把雞斬件，用生抽、鹽、生粉等拌勻略醃片刻，備用<br />2.紅椒切塊，蒜肉切片，蔥切段<br />3.把雞塊用油泡至八成熟，瀝乾備用<br />4.少許油起鑊，爆紅椒、蒜片與辣豆瓣醬，然後放入雞塊，灒酒，加入其他調味料炒勻，再放蔥段（也可以放蔥花，視個人喜好作定奪），略炒，最後灑點麻油，便可上碟。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-9178087672786394795?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/wOUeliAXFLMxArTQd1OBcK7lWpc/0/da"><img src="http://feedads.g.doubleclick.net/~a/wOUeliAXFLMxArTQd1OBcK7lWpc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/wOUeliAXFLMxArTQd1OBcK7lWpc/1/da"><img src="http://feedads.g.doubleclick.net/~a/wOUeliAXFLMxArTQd1OBcK7lWpc/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/ijxqO7O1DDo" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/11/blog-post.htmltag:blogger.com,1999:blog-1799574260677474062.post-48060287974582309532011-05-10T17:51:00.000+08:002011-05-10T17:56:32.620+08:002011-05-10T17:56:32.620+08:00材料: <br />蛋白 200毫升<br />原味豆漿 200毫升<br />芥蘭或菜心 1棵(切粒)<br />甘筍 1/5條(切片)<br />蝦仁 6隻<br />帶子 6粒<br />豆腐 1/4件(切粒)<br />鮮冬菇 5隻(切粒)<br />生粉 1/2茶匙 <br />雞粉 1/3茶匙<br />鹽 1/3茶匙 <br /><br />芡汁:<br />生粉 1茶匙<br />水 2茶匙<br /><br />上湯:<br />雞粉 1茶匙<br />水 2茶匙<br /> <br />做法: <br />1.蛋白及調味料拌勻，原味豆漿及生粉拌勻，將蛋白及豆漿料混合，用篩隔走泡沫，倒入碟內，以中慢火隔水蒸10-12分鐘至熟透。<br />2.燒熱油，下蝦仁及帶子略炒，下芥蘭粒、冬菇粒及甘筍片炒勻，下上湯煮滾後，再下豆腐粒，最後下芡汁煮至汁稠，熄火，淋蛋白上，伴以醬油同吃。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-4806028797458230953?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/rwL6_UaU0vf6--b-9Z1izbGpD8I/0/da"><img src="http://feedads.g.doubleclick.net/~a/rwL6_UaU0vf6--b-9Z1izbGpD8I/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/rwL6_UaU0vf6--b-9Z1izbGpD8I/1/da"><img src="http://feedads.g.doubleclick.net/~a/rwL6_UaU0vf6--b-9Z1izbGpD8I/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/TRuiL6MhvFk" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/05/blog-post.htmltag:blogger.com,1999:blog-1799574260677474062.post-36157710642204836512011-03-16T17:53:00.000+08:002011-03-16T17:59:21.647+08:002011-03-16T17:59:21.647+08:00材料:<br />東星斑 1條600克<br />小棠菜 3棵<br />鮮草菇 6粒<br />濃魚湯 3碗約750毫升<br />薑 5片<br />蔥 1棵切段<br /><br />做法:<br />1.洗淨東星斑、小棠菜和鮮草菇，備用。<br />2.焯熟小棠菜和鮮草菇，備用。<br />3.燒滾魚湯，轉慢火，放入東星斑、薑和蔥浸8-9分鐘。<br />4.取出薑和蔥，加入小棠菜和鮮草菇，再浸2分鐘即可。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-3615771064220483651?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/3pjtdBRbWd6HTgMesPkZe3sj6VQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/3pjtdBRbWd6HTgMesPkZe3sj6VQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/3pjtdBRbWd6HTgMesPkZe3sj6VQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/3pjtdBRbWd6HTgMesPkZe3sj6VQ/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/0z6tBQV6pjU" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/03/blog-post_4015.htmltag:blogger.com,1999:blog-1799574260677474062.post-65372298252509887852011-03-16T17:49:00.000+08:002011-03-16T17:52:19.614+08:002011-03-16T17:52:19.614+08:00材料:<br />鮑魚 3個(約150公克)<br />生菜 450公克<br />高湯 1杯<br />太白粉水 1大匙<br />蠔油 3大匙<br />醬油 1茶匙<br />糖 半茶匙<br />米酒 2大匙<br />沙拉油 2大匙 <br /><br />做法:<br />1.先用蠔油３大匙、醬油１茶匙、米酒２大匙以及1/2茶匙的糖，調成「綜合調味料」備用。生菜剝除老葉，洗乾淨後直切成兩半。鮑魚切成片狀。生菜放入湯中川燙一下，撈起來瀝乾，排在盤底備用。<br />2.現在另起一個鍋子，在鍋內燒熱２大匙沙拉油，加入１大匙米酒及高湯１杯，跟鍋內的湯汁煮開之後，再將鮑魚下鍋，加入「綜合調味料」，用小火燴煮。<br />3.最後再用１大匙太白粉水勾芡，必須不斷的攪拌，直到湯汁呈濃稠狀為止。<br />4.生菜先排列在盤子上。鮑魚起鍋後直接排在生菜上，再把剩下的稠汁淋在上面，這樣就可以上桌了。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-6537229825250988785?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/Yqo48mLQ_QOtdn7BpJcWggS968Y/0/da"><img src="http://feedads.g.doubleclick.net/~a/Yqo48mLQ_QOtdn7BpJcWggS968Y/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Yqo48mLQ_QOtdn7BpJcWggS968Y/1/da"><img src="http://feedads.g.doubleclick.net/~a/Yqo48mLQ_QOtdn7BpJcWggS968Y/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/e-my1KOWwFw" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/03/blog-post_16.htmltag:blogger.com,1999:blog-1799574260677474062.post-23963617421315745812011-03-16T01:07:00.000+08:002011-09-17T16:48:43.247+08:002011-09-17T16:48:43.247+08:00材料:<br />魚翅或素翅300克<br />雞絲150克<br />火腿絲5克<br />芽菜50克<br />上湯1500克<br />紹酒10克<br />油、雞粉、澱粉適量<br /><br />做法:<br />1.先將雞絲用蛋白、濕澱粉拌勻。<br />2.燒鑊落油，待油燒至僅熱，將雞絲放入拉油至僅熟，傾在笊籬裡。<br />3.利用鑊中餘油，烹入紹酒，注入上湯，將魚翅放入鑊中，用鹽、雞粉調味，待滾，再用深色醬油調成金紅色澤，撒上胡椒粉。 用濕澱粉打芡，把雞絲、芽菜、火腿放入推勻，加入包尾油和勻，傾在湯窩裡便成。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-2396361742131574581?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/ZmODohhh1j4J0UprLd-BHiIUckc/0/da"><img src="http://feedads.g.doubleclick.net/~a/ZmODohhh1j4J0UprLd-BHiIUckc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ZmODohhh1j4J0UprLd-BHiIUckc/1/da"><img src="http://feedads.g.doubleclick.net/~a/ZmODohhh1j4J0UprLd-BHiIUckc/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/jSI5FdJhAZs" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/03/blog-post_15.htmltag:blogger.com,1999:blog-1799574260677474062.post-11219588448901397352011-03-09T16:39:00.000+08:002011-03-09T16:47:30.669+08:002011-03-09T16:47:30.669+08:00材料:<br />木耳<br />豬肉<br />冬筍 <br />豆腐<br />雞紅<br />魚皮 <br />豬肚<br />各少量<br />雞蛋1隻<br />雞湯4碗<br />辣豆瓣醬1湯匙<br />鎮江香醋4湯匙<br />生粉少許<br /><br />做法:<br />1.先將所有的材料切成絲、再用滾水灼一次撈起。<br />2.所有材料（雞紅及豆腐除外），用滾水灼一次撈起。<br />3.再放4碗雞湯，加豆瓣醬及鎮江香醋調味，滾起後埋生粉芡煮成糊狀。<br />4.蛋拂勻，下蛋定形後推開，加入所有材料攪勻即成。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-1121958844890139735?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/0eLJhMtvrz7nJkVgF8gzAZvQNYE/0/da"><img src="http://feedads.g.doubleclick.net/~a/0eLJhMtvrz7nJkVgF8gzAZvQNYE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/0eLJhMtvrz7nJkVgF8gzAZvQNYE/1/da"><img src="http://feedads.g.doubleclick.net/~a/0eLJhMtvrz7nJkVgF8gzAZvQNYE/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/NCa2-lXL-D8" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/03/blog-post_09.htmltag:blogger.com,1999:blog-1799574260677474062.post-3833727982953075842011-03-09T16:34:00.000+08:002011-03-09T16:36:26.763+08:002011-03-09T16:36:26.763+08:00材料:<br />蛋白 四至六隻<br />瑤柱 一粒 (浸軟備用)<br />蛋黃 一隻<br />西蘭花一個<br />罐裝蟹肉一罐<br />可以鎮江香醋伴食<br />鹽、雞粉、水各適量<br /><br />做法:<br />1.西蘭花切成小塊灼熟，盛起備用。<br />2.蛋白加水拌勻(水份量約為雞蛋4份1)，熱半杯油於煱中，倒入蛋白炒至半熟，盛起隔油。<br />3.瑤柱撕成絲後， 熱一湯匙油，爆香瑤柱絲，加入半熟蛋白、蟹肉、鹽、雞粉回鑊一起拌勻。<br />4.上碟，蛋黃放置中央，可淋上鎮江香醋伴食。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-383372798295307584?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/EoKjva9PXRUz9TH77LemJEXUtK4/0/da"><img src="http://feedads.g.doubleclick.net/~a/EoKjva9PXRUz9TH77LemJEXUtK4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/EoKjva9PXRUz9TH77LemJEXUtK4/1/da"><img src="http://feedads.g.doubleclick.net/~a/EoKjva9PXRUz9TH77LemJEXUtK4/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/zlynhDisCrA" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2011/03/blog-post.htmltag:blogger.com,1999:blog-1799574260677474062.post-76930455774980877202010-12-07T19:13:00.000+08:002010-12-07T19:15:28.700+08:002010-12-07T19:15:28.700+08:00材料:<br />豬裏脊肉300克<br />大米鍋巴100克<br />玉蘭片50克<br />水發冬菇50克<br />豌豆苗50克<br />蔥100克<br />姜5克<br />蒜10克<br />泡辣椒10克<br />醬油10克<br />衚椒粉2克<br />料酒20克<br />味精1剋<br />白糖25剋<br />醋15克<br />鹽3克<br />蛋清25克<br />豆粉30克<br />素油250克<br />豬化油100克<br />鮮湯50克<br /> <br />做法:<br />1.豬裏脊肉去儘白筋，橫切成薄片，用鹽、衚椒粉、料酒、味精拌勻；並用蛋清豆粉掛好漿。<br /><br />2.冬菇去蒂片成片，玉蘭片片成片。蔥切成節，姜、蒜切片，泡辣椒去籽切成斜刀片。鍋巴掰成5釐米見方（或圓形）的塊。用醬油衚椒粉、料酒、味精、白糖、醋、鹽、水豆粉加鮮湯對成芡汁。<br /><br />3.炒鍋置火上，下豬化油燒熱（約180℃），將肉片入鍋炒散，滑熟，倒入漏勺。鍋內留底油，下冬菇、玉蘭片，泡辣椒、姜，蒜、蔥，稍炒，下肉片炒勻，烹入芡汁，下豌豆苗，稍收，起鍋裝碗，鍋巴入燒沸的素油鍋中，炸至黃色。浮起即撈起，裝入窩盤，並澆上少量沸油，將鍋巴和炒好的肉片衕時上桌，趁油燙迅即將肉片淋于鍋巴上即成。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-7693045577498087720?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/mEQ6F_Bo5yxpw0eJI0L6qjfur3Y/0/da"><img src="http://feedads.g.doubleclick.net/~a/mEQ6F_Bo5yxpw0eJI0L6qjfur3Y/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/mEQ6F_Bo5yxpw0eJI0L6qjfur3Y/1/da"><img src="http://feedads.g.doubleclick.net/~a/mEQ6F_Bo5yxpw0eJI0L6qjfur3Y/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/Pvk9BhuOP0Q" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2010/12/blog-post.htmltag:blogger.com,1999:blog-1799574260677474062.post-51687117028442058382010-08-06T02:22:00.000+08:002011-03-09T16:24:01.682+08:002011-03-09T16:24:01.682+08:00材料:<br />牛肉(後腿) 240克<br />空心菜 480克<br />蝦醬 10克<br />大蒜 5克<br />花生油15克<br />醬油5克<br />澱粉(豌豆)5克<br />鹽2克<br /><br />做法:<br />1.牛肉切片，加入醃料（醬油、澱粉、花生油）拌勻，醃15分鐘，泡嫩油，取出。<br />2.通菜（空心菜）原條洗淨，摘段；蒜頭去衣剁茸，燒熱油3湯匙，爆香蒜茸，蝦醬，放入通菜炒至軟身，牛肉回鑊，拌勻芡汁料芡，上碟。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-5168711702844205838?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/lWCUk3sD_5fXAFeX4TOK4tj05vA/0/da"><img src="http://feedads.g.doubleclick.net/~a/lWCUk3sD_5fXAFeX4TOK4tj05vA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/lWCUk3sD_5fXAFeX4TOK4tj05vA/1/da"><img src="http://feedads.g.doubleclick.net/~a/lWCUk3sD_5fXAFeX4TOK4tj05vA/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/Y9JmPoodNLs" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2010/08/blog-post.htmltag:blogger.com,1999:blog-1799574260677474062.post-5358650448332568222010-06-26T17:57:00.000+08:002010-06-26T17:58:11.688+08:002010-06-26T17:58:11.688+08:00材料:<br />四川豆瓣醬3 湯匙<br />牛油100 克<br />色拉油100 克<br />乾辣椒100 克<br />花椒50 克<br />白糖3湯匙<br />冰糖15 克<br />老薑1小塊<br />蒜頭6瓣<br />北京蔥2段<br />白酒2湯匙<br />史雲生骨頭湯1罐<br />陳皮1塊<br />草果2枚<br />小茴香15 克<br />八角3粒<br />山奈1粒<br />桂皮1根<br />香葉3片<br />丁香3粒<br />味精1茶匙<br />鹽2茶匙<br />白胡椒粉1/2 茶匙<br />生抽2湯匙<br /><br />做法:<br />1.鍋內倒入色拉油燒熱後倒入乾辣椒和花椒炒出香味，隨後再撈出備用，將白糖倒入油鍋內小火炒溶後放入拍扁的蔥段、薑塊和蒜頭<br />2.待蔥蒜炒至色微黃後放入所有的香料一起翻炒，然後再倒入四川豆瓣醬炒勻，這時倒入白酒和生抽以及牛油合炒<br />3.最後倒入整罐史雲生排骨湯，放入冰糖，再將之前炸過的辣椒和花椒倒回鍋內即成為火鍋底料<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-535865044833256822?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/VbZeBfe6YusT_X1YMUBm1MyHS3c/0/da"><img src="http://feedads.g.doubleclick.net/~a/VbZeBfe6YusT_X1YMUBm1MyHS3c/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/VbZeBfe6YusT_X1YMUBm1MyHS3c/1/da"><img src="http://feedads.g.doubleclick.net/~a/VbZeBfe6YusT_X1YMUBm1MyHS3c/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/WCyqN4DPRKc" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2010/06/blog-post.htmltag:blogger.com,1999:blog-1799574260677474062.post-75132458874802693272010-04-29T15:38:00.000+08:002011-03-09T16:24:01.682+08:002011-03-09T16:24:01.682+08:00材料:<br />豆腐 2件<br />蝦 120克<br />辣椒 1隻﹝切碎﹞<br />蔥花 少許<br />鹽 1/2茶匙<br />糖 1/4茶匙<br />粟粉 1茶匙<br />胡椒粉 少許<br />麻油 少許<br />雞蛋 1隻<br /><br />做法:<br />1.蝦去殼剔腸，洗淨抺乾，以刀拍爛成蝦膠，備用。<br />2.豆腐攪碎，放入蝦膠、辣椒、蔥花及醃料拌勻至起膠，醃約10分鐘。<br />3.燒熱油鑊，用中式湯匙一匙一匙將豆腐放入，以半煎半炸方式炸至金黃，盛起。<br />4.燒熱油鑊，再把炸起的豆腐回鑊，以半煎半炸方式炸第二次，盛起，完成。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-7513245887480269327?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/4RVQU-hiOwkwekHtOiy8O7LZQpA/0/da"><img src="http://feedads.g.doubleclick.net/~a/4RVQU-hiOwkwekHtOiy8O7LZQpA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/4RVQU-hiOwkwekHtOiy8O7LZQpA/1/da"><img src="http://feedads.g.doubleclick.net/~a/4RVQU-hiOwkwekHtOiy8O7LZQpA/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/X3g7WahB4EM" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2010/04/blog-post.htmltag:blogger.com,1999:blog-1799574260677474062.post-73097734079165177922010-03-26T13:50:00.000+08:002011-03-09T16:24:01.683+08:002011-03-09T16:24:01.683+08:00材料:<br />牛肉片500克<br />洋蔥250克 <br />醬油3勺<br />鹽1勺<br />黃醬少許<br />黑胡椒少許<br />番茄醬少許<br />澱粉少許<br /> <br />做法: <br />1.牛肉片、醬油、鹽、黃醬、黑胡椒、番茄醬、澱粉裝入碗中拌勻醃製10分鐘<br />2.鐵鍋一口放油少許燒熱，將醃製好的牛肉放入鍋中翻炒至湯汁變稠<br />3.鐵板塗好油燒熱，將切成條裝的洋蔥鋪好<br />4.將鍋中炒好的牛肉連湯汁一起倒在洋蔥上<br />5.大火1分鐘後完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-7309773407916517792?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/GxwTlK170c2u2aLADSHBaPJo5iw/0/da"><img src="http://feedads.g.doubleclick.net/~a/GxwTlK170c2u2aLADSHBaPJo5iw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/GxwTlK170c2u2aLADSHBaPJo5iw/1/da"><img src="http://feedads.g.doubleclick.net/~a/GxwTlK170c2u2aLADSHBaPJo5iw/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/9S1IjAxtJFI" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2010/03/blog-post_25.htmltag:blogger.com,1999:blog-1799574260677474062.post-24088955261272608672010-03-26T13:40:00.000+08:002010-03-26T13:47:26.742+08:002010-03-26T13:47:26.742+08:00材料:<br />豬肉片500克<br />鹽、雞精、蔥段、薑塊(拍楹)花椒粒、大料瓣知適量<br /><br />做法:<br />1.把豬肉皮用火燎過刮淨殘毛，洗淨放入開水鍋中煮10分鐘撈出，刮掉裡面肥脂後，切成小長條，放入盆內，加開水燙一遍洗淨餘油。<br /><br />2.上鍋，加清水，放入肉皮，將各種調料用紗布包好紮緊口，放入鍋中加水燒開撇去浮沫，放微火熬2小時左右取出調料袋，加入鹽、雞精、找好口味 ，倒入盆中晾涼即可。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-2408895526127260867?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/2YJmTVsQNlsfUgxoREzsIE7Z3uU/0/da"><img src="http://feedads.g.doubleclick.net/~a/2YJmTVsQNlsfUgxoREzsIE7Z3uU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/2YJmTVsQNlsfUgxoREzsIE7Z3uU/1/da"><img src="http://feedads.g.doubleclick.net/~a/2YJmTVsQNlsfUgxoREzsIE7Z3uU/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/L3xTMa8Zl5I" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2010/03/blog-post.htmltag:blogger.com,1999:blog-1799574260677474062.post-66814260730388086772010-02-12T16:59:00.000+08:002010-02-12T17:02:47.554+08:002010-02-12T17:02:47.554+08:00材料:<br />肥嫩雞1250克<br />熟瘦火腿65克<br />鹽5克<br />香油、料酒、味精各1克<br />淡二湯2000克<br />熟豬油75克<br />雞肝250克<br />郊菜300克<br />濕澱粉15克<br />高湯225克<br />芡汁25克<br /><br />做法:<br />1.整雞小火煮15分鐘取出去骨，斜切成24片<br />2.雞肝加鹽煮至剛熟，取出切成24片裝碗，火腿切成同樣大小24片<br />3.雞肉、火腿、雞肝片間隔開在碟上砌成魚鱗形，連同雞頭、翼、尾擺成雞的原形，小火煮熟後取出滗去水<br />4.放油、料酒、高湯、味精、濕澱粉勾芡，加香油、熟豬油淋在雞身上即可。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1799574260677474062-6681426073038808677?l=chinese-dish-recipe.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/z3COEqq0lSjipIdoi7l_N51wODU/0/da"><img src="http://feedads.g.doubleclick.net/~a/z3COEqq0lSjipIdoi7l_N51wODU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/z3COEqq0lSjipIdoi7l_N51wODU/1/da"><img src="http://feedads.g.doubleclick.net/~a/z3COEqq0lSjipIdoi7l_N51wODU/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/blogspot/Bkom/~4/Dm0PueBemts" height="1" width="1"/>gigi234foohttp://www.blogger.com/profile/02142784564822166959noreply@blogger.comhttp://chinese-dish-recipe.blogspot.com/2010/02/blog-post_12.html