tag:blogger.com,1999:blog-63617966968197018392012-02-16T11:04:54.125-08:00厨艺只属一般的喵喵妈咪,有的只是和哈利波特的母亲一样的爱心魔法........喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.comBlogger631100tag:blogger.com,1999:blog-6361796696819701839.post-88778092063823407402008-11-07T00:21:00.000-08:002008-11-07T00:41:29.739-08:00<div align="center"><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SRP6tudEcvI/AAAAAAAAAUI/LFQuVykKJ9E/s1600-h/DSCN2163.JPG"><img id="BLOGGER_PHOTO_ID_5265828052797256434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SRP6tudEcvI/AAAAAAAAAUI/LFQuVykKJ9E/s320/DSCN2163.JPG" border="0" /></a></div><br /><br />材料:<br /><table border="1"><tbody><tr><td>南瓜</td><td>随意</td></tr></tbody></table><br /><br />调味料(混匀):<br /><table border="1"><tbody><tr><td>炒香白芝麻</td><td>1 大匙</td></tr><tr><td>麻油</td><td>1/2 小匙</td></tr><tr><td>生抽</td><td>1 1/2 小匙</td></tr><tr><td>蚝油</td><td>1 小匙</td></tr></tbody></table><br /><br />作法:<br />1. 南瓜削皮去籽切片, 浸泡于盐水中1分钟, 捞起备用.<br />2. 将南瓜片排于碟中隔水蒸熟(约5分钟)，取出浇上调味汁即可享用。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-8877809206382340740?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-90039437501982605622008-07-10T20:10:00.000-07:002008-07-14T23:57:59.834-07:00周日的早上, 喵喵爹地上班去了, 喵仔也上学了, 而喵喵妈咪特别清闲, 就自己动手做早餐了.<br /><br />从金马仑高原渡假回耒后, 特别怀念那摆的漂漂亮亮的松饼, 加上一杯香醇的红茶或果汁, 即享受又写意!<br /><br /><div align="center"><a href="http://bp3.blogger.com/_GZMeyRYZX8g/SGWwhm1-WfI/AAAAAAAAAGw/uWI-rNiSXjc/s1600-h/DSCN1321.JPG"><img id="BLOGGER_PHOTO_ID_5216769834787690994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_GZMeyRYZX8g/SGWwhm1-WfI/AAAAAAAAAGw/uWI-rNiSXjc/s320/DSCN1321.JPG" border="0" /></a><span style="color:#000099;">营养早餐 - 香肠鸡蛋松饼.</span></div><br /><div><strong><span style="font-size:130%;">香肠鸡蛋松饼英</span></strong></div><br />材料 (2片松饼):<br /><table border="1"><tbody><tr><td>松饼粉(奶油味)</td><td>100g</td></tr><tr><td>低脂牛奶</td><td>95ml</td></tr><tr><td>香肠</td><td>1 根</td></tr><tr><td>香蕉</td><td>1 根</td></tr><tr><td>蕃茄</td><td>1 片</td></tr><tr><td>包心菜</td><td>1 片</td></tr></tbody></table><br /><br />蛋汁(混匀):<br /><table border="1"><tbody><tr><td>鸡蛋(打散)</td><td>1 粒</td></tr><tr><td>低脂牛奶</td><td>1 大匙</td></tr><tr><td>盐</td><td>少许</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>黑胡椒粉</td><td>适量</td></tr><tr><td>蕃茄酱</td><td>适量</td></tr><tr><td>焦糖酱</td><td>适量</td></tr></tbody></table><br /><br />做法:<br /><ol><li>在香肠表面斜划几刀, 备用; 将低脂牛奶徐徐加入松饼粉, 搅拌均匀至没有颗粒为止, 备用. </li><li>将平底锅预热, 温火将香肠煎熟, 盛碟. </li><li>平底锅加入少许牛油，倒入蛋液炒成散蛋状, 撒入少许黑胡椒粉即可盛碟. </li><li>平底锅调小火, 倒入约2大匙的松饼浆, 烤至表面产生很多小孔时, 翻面再烤1分钟, 即可盛碟. </li><li>将2片松饼, 摆上香肠、散蛋、香蕉、蕃茄片、包心菜和淋上少许蕃茄酱及焦糖酱即可享用.</li></ol><br /><div align="center"><a href="http://bp3.blogger.com/_GZMeyRYZX8g/SGWwGl2m25I/AAAAAAAAAGo/rDZExwcSJ3Y/s1600-h/DSCN1817.JPG"><img id="BLOGGER_PHOTO_ID_5216769370665442194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_GZMeyRYZX8g/SGWwGl2m25I/AAAAAAAAAGo/rDZExwcSJ3Y/s320/DSCN1817.JPG" border="0" /></a><span style="color:#000099;">阳光早餐 - 香肠鸡蛋火腿松饼.</span></div><br /><div><strong><span style="font-size:130%;">香肠鸡蛋火腿松饼</span></strong></div><br />材料 (2片松饼):<br /><table border="1"><tbody><tr><td>松饼粉(奶油味)</td><td>100g</td></tr><tr><td>低脂牛奶</td><td>95ml</td></tr><tr><td>鸡蛋(打散)</td><td>1 粒</td></tr><tr><td>香肠</td><td>1 根</td></tr><tr><td>火腿</td><td>1 片</td></tr><tr><td>樱桃蕃茄</td><td>适量</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>沙拉酱</td><td>适量</td></tr></tbody></table><br /><br />做法:<br /><ol><li>在香肠表面斜划几刀, 备用; 将低脂牛奶徐徐加入松饼粉, 搅拌均匀至没有颗粒为止, 备用. </li><li>将平底锅预热, 温火将香肠煎熟, 盛碟. </li><li>倒入蛋液, 轻轻倾斜平底锅让蛋汁均匀散开呈圆状, 趁表面蛋汁未干时, 将火腿铺在蛋汁上, 将蛋包起火腿, 翻面再煎一回, 盛起. </li><li>平底锅调小火, 倒入约2大匙的松饼浆, 烤至表面产生很多小孔时, 翻面再烤1分钟, 即可盛碟. </li><li>将2片松饼夹一片鸡蛋火腿, 摆上香肠、樱桃蕃茄和淋上少许蕃茄酱及沙拉酱即可享用.</li></ol><br /><div align="center"><a href="http://bp2.blogger.com/_GZMeyRYZX8g/SGWvqERP24I/AAAAAAAAAGg/oLCRqd8hido/s1600-h/DSCN1966.JPG"><img id="BLOGGER_PHOTO_ID_5216768880614038402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_GZMeyRYZX8g/SGWvqERP24I/AAAAAAAAAGg/oLCRqd8hido/s320/DSCN1966.JPG" border="0" /></a><span style="color:#000099;">喵仔的下午茶糕点 - 乳酪松饼.</span></div><br /><div><strong><span style="font-size:130%;">乳酪松饼</span></strong></div><br />材料 (1人份):<br /><table border="1"><tbody><tr><td>松饼粉(奶油味)</td><td>100g</td></tr><tr><td>低脂牛奶</td><td>95ml</td></tr><tr><td>低盐干乳酪片</td><td>1 片</td></tr></tbody></table><br /><br />做法:<br /><ol><li>将干乳酪片切四等份; 将低脂牛奶徐徐加入松饼粉, 搅拌均匀至没有颗粒为止, 备用. </li><li>平底锅调小火, 倒入约1大匙的松饼浆各4片, 烤至表面产生很多小孔时, 翻面再烤数秒钟, 于其中两片较粗糙的一面铺上一片干乳酪, 上面再叠一片松饼, 继续烤至干乳酪溶化即可盛碟. </li></ol><br /><div align="center"><a href="http://bp0.blogger.com/_GZMeyRYZX8g/SGWvOxAaJHI/AAAAAAAAAGY/sS7v8m_8G1E/s1600-h/DSCN1325.JPG"><img id="BLOGGER_PHOTO_ID_5216768411586667634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_GZMeyRYZX8g/SGWvOxAaJHI/AAAAAAAAAGY/sS7v8m_8G1E/s320/DSCN1325.JPG" border="0" /></a><span style="color:#000099;">健康又美味的柠檬火龙果汁, 有助于瘦身喔!</span></div><br /><div><strong><span style="font-size:130%;">柠檬火龙果汁</span></strong></div><br />材料 (1人份):<br /><table border="1"><tbody><tr><td>火龙果(小型)</td><td>1 粒</td></tr><tr><td>柠檬</td><td>1/2 粒</td></tr><tr><td>柳橙</td><td>1 粒</td></tr><tr><td>冰水</td><td>30ml</td></tr></tbody></table><br /><br />做法:<br /><ol><li>将柠檬榨汁, 备用. </li><li>火龙果和柳橙弃皮切小块, 和柠檬汁及冰水共置果汁机打匀即可.</li></ol><br /><div align="center"><a href="http://bp2.blogger.com/_GZMeyRYZX8g/SGWtiK5Dn2I/AAAAAAAAAGQ/rb60vYHJtpA/s1600-h/DSCN1320.JPG"><img id="BLOGGER_PHOTO_ID_5216766545929412450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_GZMeyRYZX8g/SGWtiK5Dn2I/AAAAAAAAAGQ/rb60vYHJtpA/s320/DSCN1320.JPG" border="0" /></a><span style="color:#000099;">只需加入适量的水或牛奶, 就可随时享用松饼, 方便的很!</span> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-9003943750198260562?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-89161565163086634392008-07-09T02:39:00.000-07:002008-07-10T23:07:41.849-07:00<a href="http://bp1.blogger.com/_GZMeyRYZX8g/SGYHqXkMs-I/AAAAAAAAAL8/qz3rSoe721c/s1600-h/DSCN1970.JPG"><img id="BLOGGER_PHOTO_ID_5216865642817041378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_GZMeyRYZX8g/SGYHqXkMs-I/AAAAAAAAAL8/qz3rSoe721c/s320/DSCN1970.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>樱桃蕃茄(切薄片)</td><td>4 粒</td></tr><tr><td>干乳酪(切丁)</td><td>1 片</td></tr><tr><td>意面蕃茄酱</td><td>适量</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>黑胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />蛋汁(调匀):<br /><table border="1"><tbody><tr><td>鸡蛋</td><td>2 粒</td></tr><tr><td>盐</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>平地锅烧热, 用纸巾抹一层油, 倒入蛋汁, 轻轻倾斜平底锅让蛋汁均匀铺满锅面, 趁表面蛋汁未干时, 将蕃茄片和干乳酪丁均匀铺在蛋面, 撒上少许黑胡椒粉(见图一), 再从外向内折起呈荷包状, 翻面再煎一回, 盛碟, 切片, 淋上意面蕃茄酱即可享用.</li></ol><br /><div align="center"><a href="http://bp0.blogger.com/_GZMeyRYZX8g/SGYHOObMcHI/AAAAAAAAAL0/FjSCAyH6enQ/s1600-h/DSCN1968.JPG"><img id="BLOGGER_PHOTO_ID_5216865159327019122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_GZMeyRYZX8g/SGYHOObMcHI/AAAAAAAAAL0/FjSCAyH6enQ/s320/DSCN1968.JPG" border="0" /></a><span style="color:#000099;">图一.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-8916156516308663439?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-22028263426330839132008-07-08T02:25:00.000-07:002008-07-11T05:52:54.288-07:00<p><a href="http://bp3.blogger.com/_GZMeyRYZX8g/SGYEFlghyHI/AAAAAAAAALc/AO-IMO3odAU/s1600-h/DSCN1830.JPG"><img id="BLOGGER_PHOTO_ID_5216861712369698930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_GZMeyRYZX8g/SGYEFlghyHI/AAAAAAAAALc/AO-IMO3odAU/s320/DSCN1830.JPG" border="0" /></a><br /></p>喵仔四姨想吃蒸鸡蛋糕, 但又不肯自己做. 喵喵妈咪想到儿时所吃的点心都是出自喵仔姨婆的手, 而且在制作的过程中, 谁都不可多咀, 不然鸡蛋糕可涨不起耒, 真是小气鬼!<br /><br />其实喵喵妈咪根本就没做过鸡蛋糕, 喵仔姨婆早就把食谱忘个一干二净, 唯有在网络找个最基本的配方, 糊里糊涂的搞了整个下午, 结果蒸出了两大盘, 卖相不佳, 但吃起耒还蛮香的鸡蛋糕.<br /><br />不说你不明白, 干嘛不买现成的, 又花不了多少钱?<br />因为喵仔姨婆喜欢吃比较结实, 发不起耒的鸡蛋糕呀!<br /><br />材料:<br /><table border="1"><tbody><tr><td>自发面粉</td><td>400g</td></tr><tr><td>鸡蛋液</td><td>500g</td></tr><tr><td>砂糖</td><td>250g</td></tr><tr><td>烤盘纸</td><td>适量</td></tr></tbody></table><br /><br />做法:<br /><ol><li>将鸡蛋液、砂糖放入洁净的蛋糕桶内，用蛋糕机打至发白，再加入已筛过的自发面粉拌匀. </li><li>将蛋糕液倒入已铺纸的铝盘内蒸15分钟即成.</li></ol><br /><strong><span style="color:#000099;">喵喵妈咪叮聆:</span></strong><br /><ul><li>可以的话, 尽量采用菜园鸡蛋, 才会特别香. </li><li>砂糖份量可自行调整( 原本分量为500g). </li><li>熄火后, 用竹签插入蛋糕中, 竹签上没有黏液即表示熟透.</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-2202826342633083913?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-86530896022792943452008-07-08T02:22:00.000-07:002008-07-10T21:13:37.058-07:00<a href="http://bp1.blogger.com/_GZMeyRYZX8g/SGYDSHBhgeI/AAAAAAAAALU/Hfff97EXaxY/s1600-h/DSCN1812.JPG"><img id="BLOGGER_PHOTO_ID_5216860828013265378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_GZMeyRYZX8g/SGYDSHBhgeI/AAAAAAAAALU/Hfff97EXaxY/s320/DSCN1812.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>生筋</td><td>10 粒</td></tr><tr><td>马鲛鱼胶</td><td>125g</td></tr><tr><td>红萝卜</td><td>20g</td></tr><tr><td>火腿</td><td>2 片</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>水</td><td>300ml</td><tr></tr></tbody></table><br /><br />调味料A:<br /><table border="1"><tbody><tr><td>麻油</td><td>1/2 小匙</td></tr><tr><td>盐</td><td>1/4 小匙</td><tr></tr></tbody></table><br /><br />调味料B:<br /><table border="1"><tbody><tr><td>盐</td><td>1/4 小匙</td></tr><tr><td>蚝油</td><td>1 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td><tr></tr></tbody></table><br /><br />生粉水:<br /><table border="1"><tbody><tr><td>生粉</td><td>1 大匙</td></tr><tr><td>水</td><td>1 大匙</td><tr></tr></tbody></table><br /><br />做法:<br /><ol><li><a href="http://3catmkitchen.blogspot.com/2008/06/blog-post_2521.html">请点击马鲛鱼胶制作. </a></li><li>红萝卜削皮切小丁; 火腿1片切2cm正方块共10片, 剩下切小丁. </li><li>将马鲛鱼胶、红萝卜、和调味料A混匀, 备用. </li><li>锅中倒入清水，水沸腾后倒入生筋汆烫至软, 捞起沥净水分, 待凉. </li><li>取1片生筋, 轻轻撕开一小洞(不可过底), 放入1片火腿, 再塞入适量馅料, 用生粉水封口. 油锅烧热1小匙油, 爆香蒜末, 注入清水,放入生筋和调味料B, 待滚. 将生筋翻面,加入火腿丁, 略焖至干水, 最后勾少许芡拌匀即成.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-8653089602279294345?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-811347323699059612008-07-08T01:05:00.000-07:002008-07-10T21:52:47.100-07:00<a href="http://bp0.blogger.com/_GZMeyRYZX8g/SHbfLShjXrI/AAAAAAAAAPA/w7ZdMGhK5sk/s1600-h/DSCN1704.JPG"><img id="BLOGGER_PHOTO_ID_5221606203026792114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_GZMeyRYZX8g/SHbfLShjXrI/AAAAAAAAAPA/w7ZdMGhK5sk/s320/DSCN1704.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>蕃茄(大型, 切丁)</td><td>1 粒</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>白酒</td><td>1 大匙</td></tr><tr><td>盐</td><td>少许</td></tr><tr><td>黑胡椒粉</td><td>少许</td></tr><tr><td>香菇精</td><td>少许</td></tr></tbody></table><br /><br />蛋汁(调匀):<br /><table border="1"><tbody><tr><td>鸡蛋</td><td>2 粒</td></tr><tr><td>生抽</td><td>1 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>平地锅下1小匙油, 温火炒香蒜末, 倒入蕃茄丁, 加入所有调味料, 略炒, 盛起备用. </li><li>平地锅烧热, 用纸巾抹一层油, 倒入适量蛋汁, 轻轻倾斜平底锅让蛋汁均匀散开呈圆状, 趁表面蛋汁未干时, 将1大匙蕃茄馅铺在蛋汁上, 再从外向内折起呈荷包状,翻面再煎一回, 盛起即可享用.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-81134732369905961?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-73542463079963310812008-07-07T23:40:00.000-07:002008-07-15T00:03:16.401-07:00<a href="http://bp3.blogger.com/_GZMeyRYZX8g/SGXdT8rxaVI/AAAAAAAAAIo/QKTSQN4yHLY/s1600-h/DSCN1659.JPG"><img id="BLOGGER_PHOTO_ID_5216819078155561298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_GZMeyRYZX8g/SGXdT8rxaVI/AAAAAAAAAIo/QKTSQN4yHLY/s320/DSCN1659.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>金针菇</td><td>1 包</td></tr><tr><td>鸡胸肉</td><td>2 片</td></tr><tr><td>红萝卜</td><td>50g</td></tr><tr><td>脆蒜末</td></tr></tbody></table><br /><br />腌料(调匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1小匙</td></tr><tr><td>生抽</td><td>1 小匙</td></tr><tr><td>老抽</td><td>1小匙</td></tr><tr><td>五香粉</td><td>1/8 小匙</td></tr><tr><td>盐</td><td>1/4 小匙</td></tr><tr><td>油</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>鸡胸肉剖半, 再横切成2薄片, 用腌料腌1个钟头. </li><li>金针菇切除根部, 分开, 洗净, 沥干水分; 红萝卜削皮切丝. </li><li>将1片鸡胸摊开, 摆上适量金针菇和红萝卜丝, 包卷起耒, 用少许生粉封口. </li><li>在平地锅涂少许油, 温火将鸡肉卷煎熟, 盛碟, 撒上少许脆蒜末即成.</li></ol><br /><strong><span style="color:#333399;">喵喵妈咪叮聆:<br /></span></strong><ul><li>脆蒜末可预先炸好, 冷却后倒入密封玻璃罐收藏, 备用.</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-7354246307996331081?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-48065355784764385442008-07-07T23:31:00.000-07:002008-07-10T03:41:52.642-07:00<a href="http://bp2.blogger.com/_GZMeyRYZX8g/SGXcdSYK4_I/AAAAAAAAAIg/LforGYUvY6g/s1600-h/DSCN1634.JPG"><img id="BLOGGER_PHOTO_ID_5216818139086119922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_GZMeyRYZX8g/SGXcdSYK4_I/AAAAAAAAAIg/LforGYUvY6g/s320/DSCN1634.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>四角豆</td><td>8 根</td></tr></tbody></table><br /><br />参巴(混匀):<br /><table border="1"><tbody><tr><td>虾米(舂碎)</td><td>1 大匙</td></tr><tr><td>红辣椒(切末)</td><td>1 条</td></tr><tr><td>小葱头(切末)</td><td>3 粒</td></tr></tbody></table><br /><br />调味料(调匀):<br /><table border="1"><tbody><tr><td>桔子汁</td><td>1又1/2 大匙</td></tr><tr><td>糖</td><td>1/3 小匙</td></tr><tr><td>盐</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>四角豆弃头, 拔丝, 再弃尾. 洗净切成2mm厚的薄片. </li><li>锅中倒入清水，水沸腾后加入少许油, 倒入再汆烫10秒钟, 捞起沥净水分, 备用. </li><li>油锅烧热2大匙油, 倒入参巴, 以温火炒至香味四溢, 倒入四角豆和调味料, 继续翻炒均匀即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-4806535578476438544?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-17734542732545176482008-07-07T21:11:00.000-07:002008-07-15T00:04:14.514-07:00<p><a href="http://bp0.blogger.com/_GZMeyRYZX8g/SGW7fEuJULI/AAAAAAAAAHg/5AViYY3dawI/s1600-h/DSCN1468.JPG"><img id="BLOGGER_PHOTO_ID_5216781885896216754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_GZMeyRYZX8g/SGW7fEuJULI/AAAAAAAAAHg/5AViYY3dawI/s320/DSCN1468.JPG" border="0" /></a><br />虽说芥蓝于蔬菜中拥有最强的抗癌成分, 但吃多了却会损害性功能, 男士们耍小心喔!<br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>香港芥蓝</td><td>8 棵</td></tr><tr><td>红萝卜</td><td>25g</td></tr><tr><td>蟹柳</td><td>3 条</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>水</td><td>2 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/4 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>摘取芥蓝上的嫩叶，洗净后切段；红萝卜削皮洗净切薄片; 蟹柳切4小段.</li><li>锅内烧热1大匙油，爆香蒜末，放入芥蓝用大火快炒, 加入蟹柳、调味料和水, 翻炒至熟即成. </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-1773454273254517648?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-88631849424169475182008-07-07T21:07:00.000-07:002008-07-09T19:43:11.182-07:00<a href="http://bp2.blogger.com/_GZMeyRYZX8g/SGW5zk8Rw6I/AAAAAAAAAHY/4LsN_1eF8TY/s1600-h/DSCN1464.JPG"><img id="BLOGGER_PHOTO_ID_5216780039119553442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_GZMeyRYZX8g/SGW5zk8Rw6I/AAAAAAAAAHY/4LsN_1eF8TY/s320/DSCN1464.JPG" border="0" /></a><br />喵喵妈咪今早买了一只菜园鸡. 因为放养的关系, 肉质一般上会比肉鸡结实的多, 口感也较有嚼劲. 因为三只猫口一天之内也吃不完一只鸡, 所以鸡胸肉通常就先雪藏, 鸡腿就拿耒蒸, 其余包括鸡骨就拿耒炖汤, 可谓一鸡多用也!<br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>鸡腿</td><td>两只</td></tr><tr><td>甜梅干菜</td><td>50g</td></tr><tr><td>姜丝</td><td>2 大匙</td></tr><tr><td>锡泊纸</td><td>1 张</td></tr></tbody></table><br /><br />腌料(调匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1 大匙</td></tr><tr><td>生抽</td><td>1 大匙</td></tr><tr><td>麻油</td><td>1 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>鸡腿弃皮洗净斩2件, 用腌料腌1个钟头以上. </li><li>梅干菜用温水稍稍浸泡至软后，漂洗干净后，切成末, 加入姜丝混匀. </li><li>锡泊纸上排上鸡腿, 撒上梅干菜和姜丝, 最后把锡泊纸封紧, 大火蒸1个钟即可享用.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-8863184942416947518?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-67722295477243308382008-07-07T02:28:00.000-07:002008-07-10T04:18:11.512-07:00<a href="http://bp1.blogger.com/_GZMeyRYZX8g/SGYFH16eIQI/AAAAAAAAALk/pZeIIhqXANU/s1600-h/DSCN1832.JPG"><img id="BLOGGER_PHOTO_ID_5216862850644844802" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_GZMeyRYZX8g/SGYFH16eIQI/AAAAAAAAALk/pZeIIhqXANU/s320/DSCN1832.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>马鲛鱼胶</td><td>200g</td></tr><tr><td>云吞皮</td><td>12 片</td></tr><tr><td>泡发云耳(切茸)</td><td>1 大匙</td></tr><tr><td>火腿(切茸)</td><td>1 片</td><tr></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>麻油</td><td>1/2 小匙</td></tr><tr><td>盐</td><td>1/4 小匙</td><tr></tr></tbody></table><br /><br />做法:<br /><ol><li><a href="http://3catmkitchen.blogspot.com/2008/06/blog-post_2521.html">请点击马鲛鱼胶制作</a>. </li><li>将马鲛鱼胶、云耳、火腿和调味料混匀, 备用. </li><li>取一片云吞皮, 包入1小匙馅料, 再掐成云吞状, 放入中火油中炸脆, 捞起沥干油分即成.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-6772229547724330838?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-72707909291659331702008-07-07T01:38:00.000-07:002008-07-15T00:07:13.676-07:00<a href="http://bp1.blogger.com/_GZMeyRYZX8g/SGX9eXNFyfI/AAAAAAAAALA/aH9BHcnr6Co/s1600-h/DSCN1793.JPG"><img id="BLOGGER_PHOTO_ID_5216854441445411314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_GZMeyRYZX8g/SGX9eXNFyfI/AAAAAAAAALA/aH9BHcnr6Co/s320/DSCN1793.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>蟹味菇</td><td>1 包</td></tr><tr><td>章鱼卷</td><td>6 块</td></tr><tr><td>蕃茄(中型)</td><td>1 粒</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>水</td><td>2 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/4 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>将蟹味菇切除根部, 掰开, 洗净; 章鱼卷切3mm厚的薄片; 蕃茄洗净切丁. </li><li>油锅烧热1大匙油, 先爆香蒜末, 倒入章鱼卷, 略炒. 加入蟹味菇、蕃茄、水 和调味料, 拌炒至蟹味菇稍为软化即可.</li></ol><br /><div align="center"><a href="http://bp2.blogger.com/_GZMeyRYZX8g/SGX82ZTWTmI/AAAAAAAAAK4/YkB1crVzSnM/s1600-h/DSCN1789.JPG"><img id="BLOGGER_PHOTO_ID_5216853754813763170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_GZMeyRYZX8g/SGX82ZTWTmI/AAAAAAAAAK4/YkB1crVzSnM/s320/DSCN1789.JPG" border="0" /></a><span style="color:#000099;">蟹味菇.</span></div><br /><br /><div align="center"><a href="http://bp0.blogger.com/_GZMeyRYZX8g/SGX8UcHsGAI/AAAAAAAAAKw/vgZw-Db2FB8/s1600-h/DSCN1644.JPG"><img id="BLOGGER_PHOTO_ID_5216853171454613506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_GZMeyRYZX8g/SGX8UcHsGAI/AAAAAAAAAKw/vgZw-Db2FB8/s320/DSCN1644.JPG" border="0" /></a><span style="color:#000099;">章鱼卷.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-7270790929165933170?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-1974152963840749522008-07-06T23:11:00.000-07:002008-07-08T05:13:01.497-07:00<a href="http://bp3.blogger.com/_GZMeyRYZX8g/SGXYdFsIevI/AAAAAAAAAIQ/gg55f8tFJQI/s1600-h/DSCN1518.JPG"><img id="BLOGGER_PHOTO_ID_5216813737633676018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_GZMeyRYZX8g/SGXYdFsIevI/AAAAAAAAAIQ/gg55f8tFJQI/s320/DSCN1518.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>樱桃蕃茄</td><td>15 粒</td></tr><tr><td>白玉菇</td><td>1 包 (150g)</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>清水</td><td>1 大匙</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>白酒</td><td>1大匙</td></tr><tr><td>盐</td><td>1/4 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>樱桃蕃茄洗净, 沥干水分剖半; 白玉菇切除根部, 分开, 洗净沥干水分. </li><li>油锅下1小匙油, 温火爆香蒜末, 倒入樱桃蕃茄和白玉菇, 加入白酒, 拌炒一下, 再加入清水和盐, 拌炒1分钟即可.</li></ol><br /><div align="center"><a href="http://bp3.blogger.com/_GZMeyRYZX8g/SGXW75GZKkI/AAAAAAAAAII/GqRwYCHrESQ/s1600-h/DSCN1515.JPG"><img id="BLOGGER_PHOTO_ID_5216812067806849602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_GZMeyRYZX8g/SGXW75GZKkI/AAAAAAAAAII/GqRwYCHrESQ/s320/DSCN1515.JPG" border="0" /></a><span style="color:#000099;">白玉菇, 非常Q脆.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-197415296384074952?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-13753504163761295922008-07-06T23:00:00.000-07:002008-07-08T03:03:39.401-07:00传统福洲鱼丸的特色乃鱼丸内裹有香滑猪肉碎. 生意人头脑转的快, 现在市售福洲鱼丸还可找到鸡肉和虾肉馅的, 味道各有千秋. 喵喵妈咪没本事自己做, 想必也做不到如此滑嫩, 就买现成的好了. <br />不是喵耍偷懒喔!<br /><a href="http://bp2.blogger.com/_GZMeyRYZX8g/SGXVOV0G0ZI/AAAAAAAAAH4/KWAZGdT2VXk/s1600-h/DSCN1490.JPG"><img id="BLOGGER_PHOTO_ID_5216810185729167762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_GZMeyRYZX8g/SGXVOV0G0ZI/AAAAAAAAAH4/KWAZGdT2VXk/s320/DSCN1490.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>冷冻福洲鱼丸</td><td>1包</td></tr><tr><td>金奇异果</td><td>1 粒</td></tr></tbody></table><br /><br />酱料:<br /><table border="1"><tbody><tr><td>生粉</td><td>1/4 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr><tr><td>盐</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>将金奇异果削皮切丁和所有调味料共置一碗中, 调匀. </li><li>将福洲鱼丸炸熟至金黄色, 捞起沥干油分. </li><li>油锅留少许油, 倒入调匀的酱料, 温火煮滚. 最后拌入福洲鱼丸即可上桌.</li></ol><br /><div align="center"><a href="http://bp0.blogger.com/_GZMeyRYZX8g/SGXU5yOyd4I/AAAAAAAAAHw/ij_R7L6LSN8/s1600-h/DSCN1476.JPG"><img id="BLOGGER_PHOTO_ID_5216809832580020098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_GZMeyRYZX8g/SGXU5yOyd4I/AAAAAAAAAHw/ij_R7L6LSN8/s320/DSCN1476.JPG" border="0" /></a><span style="color:#000099;">市售福洲鱼丸有猪肉、鸡肉或虾肉馅供消费人选择.</span></div><br /><div align="center"><a href="http://bp3.blogger.com/_GZMeyRYZX8g/SGXT-hlmCcI/AAAAAAAAAHo/z-PAR44Ir-U/s1600-h/DSCN1493.JPG"><img id="BLOGGER_PHOTO_ID_5216808814499989954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_GZMeyRYZX8g/SGXT-hlmCcI/AAAAAAAAAHo/z-PAR44Ir-U/s320/DSCN1493.JPG" border="0" /></a><span style="color:#000099;">纽西兰金奇异果，表皮光滑，果肉呈金黄色，味道很甜.</span> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-1375350416376129592?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-12465677765716601432008-07-06T20:59:00.000-07:002008-07-15T00:08:56.898-07:00<a href="http://bp3.blogger.com/_GZMeyRYZX8g/SGW36DXMU1I/AAAAAAAAAHQ/owMKEYcyUUY/s1600-h/DSCN1458.JPG"><img id="BLOGGER_PHOTO_ID_5216777951341466450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_GZMeyRYZX8g/SGW36DXMU1I/AAAAAAAAAHQ/owMKEYcyUUY/s320/DSCN1458.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>绿豆芽</td><td>300g</td></tr><tr><td>韭菜</td><td>50g</td></tr><tr><td>红萝卜</td><td>50g</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>咸鱼丁</td><td>1 大匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>香菇精</td><td>少许</td></tr><tr><td>盐</td><td>1/4 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>绿豆芽弃根, 放入凉水内淘洗干净，捞起沥净水分; 韭菜择好洗净切成段(3cm长); 红萝卜削皮切成丝. </li><li>锅中倒入清水，水沸腾后加入少许油, 倒入绿豆芽和红萝卜丝汆烫5秒钟, 捞起沥净水分, 备用. </li><li>油锅烧热2大匙油, 先下咸鱼丁煸香, 捞起. 再爆香蒜末, 倒入绿豆芽、红萝卜丝、韭菜段和清水, 翻炒几下, 加入调味料及脆咸鱼丁, 迅速翻炒几下即成.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-1246567776571660143?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-25168090564503342482008-07-06T20:46:00.000-07:002008-07-08T04:42:28.157-07:00<a href="http://bp0.blogger.com/_GZMeyRYZX8g/SGW2l4qqx6I/AAAAAAAAAHI/ztsd0hDp42g/s1600-h/DSCN1449.JPG"><img id="BLOGGER_PHOTO_ID_5216776505361352610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_GZMeyRYZX8g/SGW2l4qqx6I/AAAAAAAAAHI/ztsd0hDp42g/s320/DSCN1449.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>市售炸腐皮(小片)</td><td>4 片</td></tr><tr><td>红萝卜</td><td>25g</td></tr><tr><td>粉丝</td><td>25g</td></tr><tr><td>冬菇</td><td>2 朵</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>水</td><td>4 大匙</td></tr></tbody></table><br /><br />蛋汁(调匀):<br /><table border="1"><tbody><tr><td>鸡蛋</td><td>2 粒</td></tr><tr><td>生抽</td><td>1 小匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>生抽</td><td>1 大匙</td></tr><tr><td>蚝油</td><td>1/2 小匙</td></tr><tr><td>盐</td><td>1/3 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>炸腐皮切粗丝; 红萝卜削皮切丝; 粉丝泡水至软, 沥干水分, 切3cm小段; 冬菇泡水至软, 沥干水分, 切丝. </li><li>烧热2大匙油, 先把蒜茸爆香, 倒入红萝卜丝和冬菇丝, 略炒. 注入清水, 加入粉丝、炸腐皮丝、蚝油和盐, 快速拌匀, 继续焖煮至粉丝变成透明(必耍时加水), 倒入蛋汁, 迅速翻炒至蛋汁结块, 加入生抽翻炒至香味四溢即成.</li></ol><br /><strong><span style="color:#000099;">喵喵妈咪叮聆:</span></strong><br /><ul><li>冬粉的吸水力特强, 尽量放多点水. </li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-2516809056450334248?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-46388405009065553742008-07-06T01:14:00.000-07:002008-07-07T06:58:37.112-07:00<a href="http://bp2.blogger.com/_GZMeyRYZX8g/SGX24DizKCI/AAAAAAAAAKg/4HHRwWNlHY4/s1600-h/DSCN1769.JPG"><img id="BLOGGER_PHOTO_ID_5216847186262960162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_GZMeyRYZX8g/SGX24DizKCI/AAAAAAAAAKg/4HHRwWNlHY4/s320/DSCN1769.JPG" border="0" /></a><br />这是喵喵妈咪特地为喵仔准备的晚餐.<br /><br />材料 (一人份):<br /><table border="1"><tbody><tr><td>通心粉</td><td>125g</td></tr><tr><td>白玉菇</td><td>50g</td></tr><tr><td>香肠</td><td>1 根</td></tr><tr><td>蒜末</td><td>1/2 小匙</td></tr><tr><td>橄榄油</td><td>1 小匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>白酒</td><td>1 大匙</td></tr><tr><td>蕃茄酱</td><td>2又1/2 大匙</td></tr><tr><td>黑胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>白玉菇切除根部, 分开, 洗净, 沥干水分; 香肠切片.</li><li>依照包装上的指示, 将通心粉煮至软, 捞起沥干. </li><li>锅内下橄榄油, 温火爆香蒜末 , 投入香肠和白玉菇, 稍为翻炒后加入白酒 焖煮一下, 加入蕃茄酱, 拌匀. 最后加入沥干水分的通心粉和黑胡椒粉, 迅速翻炒即成. </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-4638840500906555374?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-26779671523547252772008-07-06T00:38:00.000-07:002008-07-07T01:43:29.905-07:00当今市面上的新鲜菇类越见便宜, 又有营养, 应该多吃无妨吧?<br />喵喵妈咪从自家花园采了几片九层塔, 就胡搞了起耒, 很美味呢!<br />对不起, 应该说杏鲍菇本身就很清甜, 随便怎么弄都差不到那儿去才对. <span style="font-size:180%;color:#990000;"><em><strong>喵~</strong></em></span><br /><br /><div align="center"><a href="http://bp0.blogger.com/_GZMeyRYZX8g/SGXua4AOj3I/AAAAAAAAAJ8/PK0jWSlYqy8/s1600-h/DSCN1698.JPG"><img id="BLOGGER_PHOTO_ID_5216837888855936882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_GZMeyRYZX8g/SGXua4AOj3I/AAAAAAAAAJ8/PK0jWSlYqy8/s320/DSCN1698.JPG" border="0" /></a><span style="color:#000099;">九层塔素炒杏鲍菇.</span></div><br /><div><strong><span style="font-size:130%;">九层塔素炒杏鲍菇</span></strong></div><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>杏鲍菇</td><td>100g</td></tr><tr><td>九层塔</td><td>10 片</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>生抽</td><td>1 1/2大匙</td></tr><tr><td>蚝油</td><td>1/2 小匙</td></tr><tr><td>黑胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>杏鲍菇切除根部, 洗净, 横切成长薄片(0.2cm宽). </li><li>油锅烧热1大匙油, 爆香蒜末, 倒入杏鲍菇、水、生抽和蚝油, 快速翻炒至杏鲍菇变软, 加入九层塔和黑胡椒粉, 拌炒1分钟即可.</li></ol><br /><span style="color:#000099;"><strong>喵喵妈咪叮聆:</strong><br /></span><ul><li>为了避免九层塔的香味流失, 必须在最后1分钟才加入.</li></ul><br /><div align="center"><a href="http://bp2.blogger.com/_GZMeyRYZX8g/SGXwAf0iJ2I/AAAAAAAAAKE/7jyN53A6dQw/s1600-h/DSCN1718.JPG"><img id="BLOGGER_PHOTO_ID_5216839634711095138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_GZMeyRYZX8g/SGXwAf0iJ2I/AAAAAAAAAKE/7jyN53A6dQw/s320/DSCN1718.JPG" border="0" /></a><span style="color:#000099;">红烧花枝杏鲍菇.</span></div><br /><div><strong><span style="font-size:130%;">红烧花枝杏鲍菇</span></strong> </div><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>花枝(中型)</td><td>1 只</td></tr><tr><td>杏鲍菇</td><td>100g</td></tr><tr><td>柴鱼片</td><td>1 大匙</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>姜</td><td>2 片</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>生抽</td><td>1 1/2 大匙</td></tr><tr><td>蚝油</td><td>1/2 小匙</td></tr><tr><td>黑胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>杏鲍菇切除根部, 洗净, 横切成长薄片(0.2cm宽). </li><li>花枝去内脏、膜，洗净, 斜切, 刻花, 以热水加姜片川烫，捞出放凉. </li><li>油锅烧热1大匙油, 爆香蒜末, 倒入杏鲍菇、水、生抽和蚝油, 快速翻炒至杏鲍菇变软, 加入花枝和黑胡椒粉, 拌匀, 上碟, 最后撒上柴鱼片即可.</li></ol><br /><div align="center"><a href="http://bp2.blogger.com/_GZMeyRYZX8g/SGXtksgJGyI/AAAAAAAAAJ0/Z7bnigyCXC4/s1600-h/DSCN1695.JPG"><img id="BLOGGER_PHOTO_ID_5216836958055635746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_GZMeyRYZX8g/SGXtksgJGyI/AAAAAAAAAJ0/Z7bnigyCXC4/s320/DSCN1695.JPG" border="0" /></a><span style="color:#000099;">杏鲍菇, 因其形如鸡腿，肉质肉味似鲍鱼而得名.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-2677967152354725277?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-49246509231326709802008-06-29T20:43:00.000-07:002008-07-02T22:08:59.580-07:00<a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhZv0kY01I/AAAAAAAAAOM/QrFXWkBgq1w/s1600-h/DSCN2138.JPG"><img id="BLOGGER_PHOTO_ID_5217518846408708946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhZv0kY01I/AAAAAAAAAOM/QrFXWkBgq1w/s320/DSCN2138.JPG" border="0" /></a><br />望着眼前一大碟的土司面包切边, 喵喵妈咪的头又痛了, 总觉得扔掉太可惜. 除了拿去哄阿狗阿猫阿鸟, 也试过拿到公园去喂鱼喂乌龟, 或放进冰箱任它自由风干, 去海岛旅游的时候就可派上用场, 但还是消化不了每星期都累积的面包切边.<br /><br />终于想到把它变成一道点心, 让喵仔不知不觉的吞下肚, 哈哈!<br /><br />材料 (两人份):<br /><table border="1"><tbody><tr><td>土司面包的切片</td><td>12片份(75g)</td></tr><tr><td>葡萄干</td><td>1 大匙</td></tr><tr><td>砂糖</td><td>1 大匙</td></tr><tr><td>牛奶</td><td>80ml</td></tr><tr><td>奶油</td><td>5g</td></tr><tr><td>蛋</td><td>1 粒</td></tr></tbody></table><br /><br />做法:<br /><ol><li>在碗中把蛋打散, 加入砂糖和牛奶, 搅至砂糖溶解. </li><li>取一平底碗, 放入土司面包的切片, 洒上葡萄干和切碎的奶油, 由上面用汤匙压平.</li><li>由上面慢慢倒入牛奶蛋液, 使面包均匀地吸收牛奶蛋液, 由上面用汤匙稍为压平(见图一). </li><li>倒扣于平底锅, 用温火慢慢煎至两面金黄即可切小块上桌(见图二).</li></ol><br /><div align="center"><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhZccf-FmI/AAAAAAAAAOE/QLhFQ0EpC6A/s1600-h/DSCN2132.JPG"><img id="BLOGGER_PHOTO_ID_5217518513530213986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhZccf-FmI/AAAAAAAAAOE/QLhFQ0EpC6A/s320/DSCN2132.JPG" border="0" /></a><span style="color:#000099;">图一</span></div><br /><div align="center"><a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGhZHskuDmI/AAAAAAAAAN8/dF4ZSCZ-lsw/s1600-h/DSCN2134.JPG"><img id="BLOGGER_PHOTO_ID_5217518157067849314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGhZHskuDmI/AAAAAAAAAN8/dF4ZSCZ-lsw/s320/DSCN2134.JPG" border="0" /></a><span style="color:#000099;">图二</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-4924650923132670980?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-64158621705743942982008-06-29T20:39:00.000-07:002008-07-02T08:06:38.087-07:00<a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGhWGWCkiiI/AAAAAAAAAN0/5zhlNZSPxwA/s1600-h/DSCN2096.JPG"><img id="BLOGGER_PHOTO_ID_5217514835304286754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGhWGWCkiiI/AAAAAAAAAN0/5zhlNZSPxwA/s320/DSCN2096.JPG" border="0" /></a><br />可别看喵喵爹地瘦瘦的就没高血脂问题, 叫他转吃红糙米又嫌口感不佳, 唯有试著与红豆「共舞」, 好吃吗? 一个下午就被喵喵父子扫光了! <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>红豆</td><td>200g</td></tr><tr><td>红糙米</td><td>3 大匙</td></tr><tr><td>紫米</td><td>3 大匙</td></tr><tr><td>香兰叶</td><td>4 片</td></tr><tr><td>水</td><td>4800ml</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>砂糖</td><td>8 大匙</td></tr></tbody></table><br /><br />做法:<br /><div>红豆、红糙米和紫米洗干净置入深锅里, 注入水浸4小时.<br />香兰叶洗干净, 从中间撕开两片, 全部叠起共打一个结, 待用.<br />置深锅于炉上, 放入香兰叶, 猛火煮至沸, 后以中火煮熟至软(水剩一半, 必耍时再加水), 捞起香兰叶弃之, 再加入砂糖以小火煮至溶化即可食用.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-6415862170574394298?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-15288399861154091702008-06-29T20:25:00.000-07:002008-07-02T08:09:17.094-07:00<a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGhU5n_g9UI/AAAAAAAAANs/UHivDUN0D0k/s1600-h/DSCN2092.JPG"><img id="BLOGGER_PHOTO_ID_5217513517273380162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGhU5n_g9UI/AAAAAAAAANs/UHivDUN0D0k/s320/DSCN2092.JPG" border="0" /></a><br />百吃不厌的白果腐竹薏米糖水, 总令人想起小时候, 那份幸福的感觉......<br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>薏米</td><td>50g </td></tr><tr><td>白果</td><td>20 粒</td></tr><tr><td>腐竹</td><td>2 大张</td></tr><tr><td>香兰叶</td><td>4 片</td></tr><tr><td>水</td><td>4800ml或适量</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>冰糖 随意</td></tr></tbody></table><br /><br />做法:<br /><ol><li>薏米洗净备用; 腐竹泡软备用; 白果去壳，然后用热水浸片刻，撕去衣，剖半. </li><li>香兰叶洗干净, 从中间撕开两片, 全部叠起共打一个结, 待用. </li><li>冻水下薏米、白果和香兰叶, 猛火煮至沸, 后以中火煮熟至软, 捞起香兰叶弃之. </li><li>加入腐竹和冰糖, 以小火煮至冰糖和腐竹溶化即可.</li></ol><br /><strong><span style="color:#000099;">喵喵妈咪叮聆:<br /></span></strong><ul><li>购买腐竹片时请务必声明用作煲糖水的种类. </li><li>耍使腐竹片完全溶化, 只要用适当浓度的食用碱水将腐竹片反复搅洗几次即可.</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-1528839986115409170?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-50363526424901878352008-06-29T20:16:00.000-07:002008-07-03T00:30:18.812-07:00<a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhSFSJSM3I/AAAAAAAAANk/q-zCqeighr0/s1600-h/DSCN2090.JPG"><img id="BLOGGER_PHOTO_ID_5217510419032322930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhSFSJSM3I/AAAAAAAAANk/q-zCqeighr0/s320/DSCN2090.JPG" border="0" /></a><br />因为受到轰动全马的立百及长肉剂事件影响, 喵喵家族甚少食用猪肉. 但偶而还是会做一两道猪肉料理, 而且还是传自喵喵妈咪外婆的家乡菜呢! 亲爱的外婆, 好想您喔!<br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>排骨</td><td>1 支</td></tr><tr><td>土豆(小型)</td><td>2 粒</td></tr><tr><td>红辣椒</td><td>1 条</td></tr><tr><td>锡泊纸</td><td>1 张</td></tr></tbody></table><br /><br />腌料(调匀):<br /><table border="1"><tbody><tr><td>咸豆瓣酱(剁碎)</td><td>1 大匙</td></tr><tr><td>生油</td><td>1 大匙</td></tr><tr><td>蒜蓉</td><td>1 小匙半</td></tr><tr><td>生抽</td><td>1/2 小匙</td></tr><tr><td>生粉</td><td>1 小匙</td></tr><tr><td>糖</td><td>1/3 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>排骨洗净斩件, 用腌料腌1个钟头以上. </li><li>红辣椒切成末; 土豆去皮切成0.5cm薄片, 用盐水清洗. </li><li>锡泊纸上排土豆片, 撒上辣椒末, 放上排骨, 最后把锡泊纸封紧, 大火蒸20分钟即可享用(见图一).</li></ol><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhRn1OcR0I/AAAAAAAAANc/k89Svx2ZS1M/s1600-h/DSCN2083.JPG"><img id="BLOGGER_PHOTO_ID_5217509913053120322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhRn1OcR0I/AAAAAAAAANc/k89Svx2ZS1M/s320/DSCN2083.JPG" border="0" /></a><span style="color:#000099;">图一</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-5036352642490187835?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-42037884741367052262008-06-29T19:53:00.000-07:002008-07-10T03:26:22.816-07:00<a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhPl2M0sCI/AAAAAAAAANU/wo17reiv9b8/s1600-h/DSCN2082.JPG"><img id="BLOGGER_PHOTO_ID_5217507679931772962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhPl2M0sCI/AAAAAAAAANU/wo17reiv9b8/s320/DSCN2082.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>青芦荀(细的)</td><td>150g</td></tr><tr><td>草虾</td><td>10 只</td></tr><tr><td>红萝卜</td><td>25g</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>清水</td><td>2 大匙</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>白酒</td><td>2 大匙</td></tr><tr><td>生粉</td><td>1/3 小匙</td></tr><tr><td>盐</td><td>1/3 小匙</td></tr><tr><td>黑胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />芡料(混匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>芦笋去根端硬皮，洗净切段; 红萝卜削皮切成薄片.</li><li>鲜虾剥壳挑肠洗净, 加入生粉拌匀, 过油备用. </li><li>锅内留1大匙油爆香蒜末 , 投入青芦荀、红萝卜、白酒及盐, 不停翻炒至白酒酒精挥发, 再加两大匙清水, 继续翻炒, 待笋段熟后拌入虾球, 撒入黑胡椒粉,勾芡拌匀即成. </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-4203788474136705226?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-60377450727366539722008-06-29T19:39:00.000-07:002008-07-03T04:50:11.303-07:00<a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGhIJA4ab9I/AAAAAAAAANM/dS1r_wbNX8s/s1600-h/DSCN2078.JPG"><img id="BLOGGER_PHOTO_ID_5217499488001355730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGhIJA4ab9I/AAAAAAAAANM/dS1r_wbNX8s/s320/DSCN2078.JPG" border="0" /></a><br />材料 (一人份):<br /><table border="1"><tbody><tr><td>青芦荀</td><td>2 棵</td></tr><tr><td>鲜蘑菇</td><td>1朵</td></tr><tr><td>蟹柳</td><td>2 条</td></tr><tr><td>烟肉</td><td>1 片</td></tr><tr><td>意大利面条</td><td>1 人份</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>橄榄油</td><td>1大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>白酒</td><td>4 大匙</td></tr><tr><td>盐</td><td>1/3 小匙</td></tr><tr><td>黑胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>芦笋削去硬皮, 洗净切段; 鲜蘑菇洗净切薄片; 蟹柳洗净切两段; 烟肉切小片,依照包装上的指示, 将意大利面条煮至八分软, 捞起沥干. </li><li>锅内下橄榄油, 温火爆香蒜末 , 投入青芦荀、鲜蘑菇、蟹柳及烟肉. 稍为翻炒后加入白酒 焖煮一下, 最后加入沥干水分的面条和黑胡椒粉, 迅速翻炒即成. </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-6037745072736653972?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-36534085831174123972008-06-29T19:36:00.000-07:002008-07-05T00:26:58.751-07:00<p><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhHHUG2TbI/AAAAAAAAANE/VWFbgG6IN5o/s1600-h/DSCN2072.JPG"><img id="BLOGGER_PHOTO_ID_5217498359290809778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhHHUG2TbI/AAAAAAAAANE/VWFbgG6IN5o/s320/DSCN2072.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>瘦猪肉(肉眼)</td><td>175g</td></tr><tr><td>红萝卜</td><td>25g</td></tr><tr><td>香菇</td><td>1 朵</td></tr><tr><td>蛋液</td><td>1 大匙</td></tr><tr><td>姜丝</td><td>2 大匙</td></tr></tbody></table><br /><br />调味料A:<br /><table border="1"><tbody><tr><td>生粉</td><td>1 大匙</td></tr><tr><td>麻油</td><td>1/2 小匙</td></tr><tr><td>鸡精粉</td><td>1/4 小匙</td></tr><tr><td>盐</td><td>1/2 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />调味料B:<br /><table border="1"><tbody><tr><td>生抽</td><td>1 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>香菇浸软切茸; 红萝卜削皮切茸. </li><li>瘦猪肉洗净, 沥干水分, 剁碎. 加入蛋液及调味料A, 并朝同一方向搅拌至呈粘胶, 加入红萝卜及香菇搅拌均匀, 腌半小时. </li><li>平地锅下2大匙油烧热后, 先爆香姜丝, 捞起置一碗内, 拌入调味料B, 备用. </li><li>平地锅继续倒入分别约1大匙的肉胶多片, 用汤匙从上稍为压扁至呈金钱状. 温火煎至两面金黄, 捞起沥干油分, 排于碟上, 最后均匀撒上姜丝即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-3653408583117412397?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-21849170659094540002008-06-29T19:22:00.000-07:002008-07-05T01:15:10.567-07:00<a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGhGXSHYF6I/AAAAAAAAAM8/_Hh6D4ApfR0/s1600-h/DSCN2069.JPG"><img id="BLOGGER_PHOTO_ID_5217497534122432418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGhGXSHYF6I/AAAAAAAAAM8/_Hh6D4ApfR0/s320/DSCN2069.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>红苋菜</td><td>300g</td></tr><tr><td>红萝卜</td><td>25g</td></tr><tr><td>小鱼干</td><td>1 大匙</td></tr><tr><td>蒜茸 </td><td>1 小匙</td></tr><tr><td>清水</td><td>6 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/4 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>红苋菜去丝摘段, 洗净, 沥干水分; 小鱼干稍为清冼, 沥干水分; 红萝卜洗净, 削皮, 切成薄片. </li><li>油锅下2大匙油烧热后，先放小鱼干煸香, 再下蒜茸爆香, 倒入红苋菜及红萝卜, 再加入清水和盐, 拌匀, 待滚后撒入胡椒粉, 继续拌炒至红苋菜稍为变软即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-2184917065909454000?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-33308900667240751522008-06-29T19:19:00.000-07:002008-07-05T19:26:22.416-07:00<a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhDB17cArI/AAAAAAAAAM0/pZXpefuMbUM/s1600-h/DSCN2064.JPG"><img id="BLOGGER_PHOTO_ID_5217493867244028594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhDB17cArI/AAAAAAAAAM0/pZXpefuMbUM/s320/DSCN2064.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>新鲜金针菜</td><td>250g</td></tr></tbody></table><br /><br />参巴(调匀):<br /><table border="1"><tbody><tr><td>小葱头</td><td>3 粒</td></tr><tr><td>虾米</td><td>1 大匙</td></tr><tr><td>红辣椒</td><td>1 条</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>巴拉煎粉</td><td>1/3 小匙</td></tr><tr><td>香菇精</td><td>1/4 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>金针菜摘掉硬蒂, 泡水两小时, 沥干水分, 备用. </li><li>小葱头剥掉外皮, 切茸; 红辣椒洗净去籽, 切茸; 虾米洗净，舂碎.</li><li>油锅烧热3大匙油, 温火把参巴炒至香味四溢, 倒入金针菜, 翻炒一会, 注入2大匙清水, 继续翻炒至金针菜熟透(稍为开口), 即可上桌.</li></ol><br /><br /><span style="color:#000099;"><strong>喵喵妈咪叮聆:<br /></strong></span><ul><li>新鲜的金针菜不可生吃, 因为它含有「水仙碱毒素」, 进食过量会引致腹痛、腹泻等过敏症状.</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-3330890066724075152?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-78819879526863715792008-06-29T19:16:00.000-07:002008-07-02T07:14:42.437-07:00<a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhClxWsWeI/AAAAAAAAAMs/ODHUqbIi99k/s1600-h/DSCN2012.JPG"><img id="BLOGGER_PHOTO_ID_5217493384979831266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGhClxWsWeI/AAAAAAAAAMs/ODHUqbIi99k/s320/DSCN2012.JPG" border="0" /></a><br />喵喵妈咪的故乡, 霹雳美罗出产的芒果超甜, 入菜也不错, 又费不了多少功夫, 棒!<br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>鲜虾</td><td>10 尾</td><tr><tr><td>芒果</td><td>1 粒</td><tr></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>生粉</td><td>1/3 小匙</td><tr><tr><td>盐</td><td>1/4 小匙</td><tr><tr><td>黑胡椒粉</td><td>少许</td><tr></tr></tbody></table><br /><br />做法:<br /><ol><li>芒果削皮去籽切小丁, 备用; 鲜虾剥壳挑肠洗净, 加入生粉拌匀, 过油备用. </li><li>锅内留1小匙油, 投入虾仁、盐及黑胡椒粉炒1~2分钟, 最后放入芒果丁拌匀即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-7881987952686371579?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-61029519773223640882008-06-29T19:08:00.000-07:002008-07-10T03:27:31.448-07:00<em></em><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGhA3pqYjqI/AAAAAAAAAMk/GEFBAqkrDPI/s1600-h/DSCN2003.JPG"><img id="BLOGGER_PHOTO_ID_5217491493129326242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGhA3pqYjqI/AAAAAAAAAMk/GEFBAqkrDPI/s320/DSCN2003.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>毛瓜</td><td>300g</td></tr><tr><td>红萝卜</td><td>50g</td></tr><tr><td>市售炸腐皮(小片)</td><td>4 片</td></tr><tr><td>虾米</td><td>1 大匙</td></tr><tr><td>冬粉</td><td>25g</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>清水</td><td>300ml</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>生抽</td><td>1/2 小匙</td></tr><tr><td>蚝油</td><td>1/4 小匙</td></tr><tr><td>盐</td><td>1/2 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>毛瓜削皮切细条状(0.5cm宽); 红萝卜削皮切丝; 炸腐皮切粗条状; 虾米用水稍为清洗, 沥干水分,备用; 冬粉泡水至软, 沥干水分,备用. </li><li>烧热2大匙油, 先把虾米煸香, 再下蒜茸爆香, 投入毛瓜、红萝卜和炸腐皮, 略炒.</li><li>注入清水至盖过材料, 加入生抽、蚝油及盐, 拌匀, 继续焖煮至毛瓜变软(必耍时加水), 加入冬粉, 拌匀, 煮至冬粉变成透明, 最后撒入胡椒粉拌匀即成.</li></ol><br /><span style="color:#000099;"><strong>喵喵妈咪叮聆:</strong></span><br /><ul><li>冬粉的吸水力特强, 尽量放多点水.</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-6102951977322364088?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-25609406269549126552008-06-28T09:35:00.000-07:002008-07-04T23:06:30.229-07:00<a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGZpr-J1XrI/AAAAAAAAAMc/ZY0FgZNaRgg/s1600-h/DSCN1987.JPG"><img id="BLOGGER_PHOTO_ID_5216973422494834354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGZpr-J1XrI/AAAAAAAAAMc/ZY0FgZNaRgg/s320/DSCN1987.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>枸杞菜</td><td>200g</td></tr><tr><td>小鱼干</td><td>1 大匙</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>水</td><td>150ml</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/3 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>枸杞菜取叶弃茎, 洗净, 沥干水分; 小鱼干用水稍为清洗, 沥干水分, 备用. </li><li>油锅烧热2大匙油, 先放小鱼干煸香, 中途下蒜茸爆香, 倒入枸杞叶、清水和调味料, 大火煮滚即可享用.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-2560940626954912655?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-69169996639501633132008-06-28T09:32:00.001-07:002008-07-02T06:45:09.545-07:00<span style="color:#990000;"></span><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGZoCCWY90I/AAAAAAAAAMU/4C6Yma6VIRg/s1600-h/DSCN1980.JPG"><img id="BLOGGER_PHOTO_ID_5216971602555107138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGZoCCWY90I/AAAAAAAAAMU/4C6Yma6VIRg/s320/DSCN1980.JPG" border="0" /></a><br /><br /><div>在菜市场看到粉红非常可爱的富士萍果, 虽然一般上不及纽西兰萍果般香甜, 但却是炖甜品的最佳材料. 水果档老板笑嘻嘻的说:「雪梨较凉, 萍果较润.」这不正合喵喵妈咪的心意吗? 还特地加了一粒香梨, 效果奇好, 喵仔爱死了! <strong><span style="font-size:180%;color:#990000;"><em>喵~</em></span></strong></div><br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>富士萍果(大型)</td><td>3 粒</td></tr><tr><td>香梨(大型)</td><td>1粒</td></tr><tr><td>蜜枣</td><td>4 粒</td></tr><tr><td>滚水</td><td></td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>冰糖</td><td>25g</td></tr></tbody></table><table><br /><br />做法:<br /><ol><li>富士萍果和香梨削皮去籽, 切成4等份. </li><li>把所有材料同置于慢炖锅内(3.3 Litre 容量), 注入滚水至满, 用快火炖至滚, 再转用慢火炖一小时半, 加入冰糖, 慢火再炖半小时即可.</li></ol><tbody></tbody></table><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-6916999663950163313?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-15545799441681412812008-06-28T02:47:00.001-07:002008-07-10T03:28:33.437-07:00<p><em></em><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGYI-cGndfI/AAAAAAAAAMM/rFgNduA8g9k/s1600-h/DSCN1976.JPG"><img id="BLOGGER_PHOTO_ID_5216867087144154610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGYI-cGndfI/AAAAAAAAAMM/rFgNduA8g9k/s320/DSCN1976.JPG" border="0" /></a><br /></p>甜豆非常爽脆, 随便清炒也很可口, 但最重耍还是那句, 喵仔也爱吃. <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>甜豆</td><td>150g</td></tr><tr><td>红萝卜</td><td>25g</td></tr><tr><td>烟肉</td><td>1 片</td></tr><tr><td>蒜末 </td><td>1 小匙</td></tr><tr><td>水</td><td>2 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/3 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />芡料(混匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>甜豆洗净撕除筋备用; 红萝卜削皮洗净切成薄片; 烟肉切丁. </li><li>油锅下1大匙油先爆香蒜末, 再下烟肉丁, 略炒, 投入其余材料及盐炒至甜豆稍为转色, 最后撒入胡椒粉, 勾芡拌匀即成.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-1554579944168141281?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-57467514630497778342008-06-28T02:43:00.000-07:002008-07-04T22:38:45.788-07:00<a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGYIbqAIShI/AAAAAAAAAME/S1t1eAGURX4/s1600-h/DSCN1971.JPG"><img id="BLOGGER_PHOTO_ID_5216866489579620882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGYIbqAIShI/AAAAAAAAAME/S1t1eAGURX4/s320/DSCN1971.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>马友鱼</td><td>1 块</td></tr><tr><td>水豆付</td><td>1 盒</td></tr><tr><td>枸杞子</td><td>1 匙</td></tr></tbody></table><br /><br />酱汁(调匀):<br /><table border="1"><tbody><tr><td>米酒</td><td>1 小匙</td></tr><tr><td>生抽</td><td>2 大匙</td></tr><tr><td>鸡精粉或香菇精</td><td>1/4 小匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>油</td><td>1 小匙</td></tr><tr><td>麻油</td><td>1 小匙</td></tr><tr><td>盐</td><td>少许</td></tr></tbody></table><br /><br />做法:<br /><ol><li>枸杞子用水稍为清冼, 沥干水分; 水豆付切片, 排入蒸盘中. </li><li>马友鱼洗净, 均匀地抹上少许盐, 置于水豆付上, 加入酱汁, 撒下枸杞子, 移入烧沸的蒸锅中, 以大火蒸8分钟, 取出. </li><li>锅中烧热食油和麻油, 淋入盘中即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-5746751463049777834?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-67657706524318248612008-06-28T02:33:00.000-07:002008-07-05T21:33:33.663-07:00<a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGYGRK5_dPI/AAAAAAAAALs/skwg53up_Io/s1600-h/DSCN1965.JPG"><img id="BLOGGER_PHOTO_ID_5216864110410429682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGYGRK5_dPI/AAAAAAAAALs/skwg53up_Io/s320/DSCN1965.JPG" border="0" /></a><br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>韭菜花</td><td>125g</td></tr><tr><td>红萝卜</td><td>25g</td></tr><tr><td>烟肉</td><td>1 片</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>水</td><td>2 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/3 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />芡料(混匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1/3 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>韭菜花洗净切3cm长段; 红萝卜洗净削皮切丝; 烟肉切小片. </li><li>油锅下1大匙油烧热后，先爆香蒜茸, 再下 烟肉炒香, 倒入其余材料及盐, 略炒,最后撒入胡椒粉, 勾芡拌匀即成.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-6765770652431824861?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-65531580008611585342008-06-28T01:59:00.000-07:002008-07-05T00:51:59.370-07:00<a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGX-fiQK0lI/AAAAAAAAALM/WhAjqD0rLvA/s1600-h/DSCN1802.JPG"><img id="BLOGGER_PHOTO_ID_5216855561102611026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGX-fiQK0lI/AAAAAAAAALM/WhAjqD0rLvA/s320/DSCN1802.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>鹤斗白</td><td>250g</td></tr><tr><td>小鱼干</td><td>1 大匙</td></tr><tr><td>红萝卜</td><td>25g</td></tr><tr><td>樱桃蕃茄</td><td>6 粒</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>水</td><td>3 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/3 小匙</td></tr></tbody></table><br /><br />芡料(混匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>鹤斗白摘片, 洗净, 沥干水分; 小鱼干稍为清冼沥干水分; 红萝卜洗净削皮切成薄片; 樱桃蕃茄洗净剖半.</li><li>油锅下2大匙油烧热后，先放小鱼干煸香, 再下蒜末爆香, 投入其余材料及调味料炒至鹤斗白稍为变软, 最后勾芡拌匀即成.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-6553158000861158534?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-7502118859412725002008-06-28T01:33:00.000-07:002008-07-02T07:41:17.228-07:00<a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGX4VixRUtI/AAAAAAAAAKo/ojny0KXPmOI/s1600-h/DSCN1787.JPG"><img id="BLOGGER_PHOTO_ID_5216848792372990674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGX4VixRUtI/AAAAAAAAAKo/ojny0KXPmOI/s320/DSCN1787.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>海底椰</td><td>1包大概10块</td></tr><tr><td>木瓜(大型)</td><td>1/8 粒</td></tr><tr><td>蜜枣</td><td>2 粒</td></tr><tr><td>红枣</td><td>15 粒</td></tr><tr><td>香兰叶</td><td>3 片</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>冰糖</td><td>80g</td></tr><tr><td>滚水</td><td>2400ml</td></tr></tbody></table><br /><br />做法:<br /><ol><li>海底椰洗净去壳, 切成1公分厚的片状; 木瓜切小段; 香兰叶洗干净, 从中间撕开两片, 全部叠起共打一个结, 待用. </li><li>除了红枣, 把其余材料同置于慢炖锅内, 用快火炖至滚, 加入红枣, 再转用慢火炖2小时即可.</li></ol><br /><strong><span style="color:#000099;">喵喵妈咪叮聆:<br /></span></strong><ul><li>红枣炖煮的时间不可超过2小时, 否则会逐渐渗出酸味.</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-750211885941272500?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-17207058925778800172008-06-28T01:11:00.000-07:002008-07-05T22:06:44.793-07:00<a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGXyympVyjI/AAAAAAAAAKY/2DELZV2HMFg/s1600-h/DSCN1723.JPG"><img id="BLOGGER_PHOTO_ID_5216842694559910450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGXyympVyjI/AAAAAAAAAKY/2DELZV2HMFg/s320/DSCN1723.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>豆苗</td><td>200g</td></tr><tr><td>市售炸腐皮(小片)</td><td>4 片</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>清水</td><td>2 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/2 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>豆苗洗净沥干水分, 备用; 炸腐皮切粗条状.</li><li>烧热1大匙油, 先爆香蒜末, 再倒入其余材料和调味料, 翻炒至豆苗熟透即成.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-1720705892577880017?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-15986311232378123072008-06-27T23:59:00.000-07:002008-07-03T23:42:02.569-07:00<a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGXhtvOLVEI/AAAAAAAAAIw/hbYdnYdRjl0/s1600-h/DSCN1676.JPG"><img id="BLOGGER_PHOTO_ID_5216823919264879682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGXhtvOLVEI/AAAAAAAAAIw/hbYdnYdRjl0/s320/DSCN1676.JPG" border="0" /></a><br />这一次, 喵喵妈咪用的可不是一般的凤梨, 而是甜的过分的<a href="http://3catmkitchen.blogspot.com/2008/06/yamki.html">“Yamki”</a>品种. 虽然只加了那么小小的一块, 可效果却是非同凡响. 凤梨的清香味加上入口即化的黄豆, 这一餐又吃多了! 唉~<br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>罐头黄豆</td><td>1 罐(425g)</td></tr><tr><td>凤梨(切丁)</td><td>1/8粒</td></tr><tr><td>香肠(切片)</td><td>1 根</td></tr><tr><td>蒜末</td><td>1/2 小匙</td></tr><tr><td>水</td><td>150ml</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>浓缩蕃茄酱</td><td>2 大匙</td></tr><tr><td>盐</td><td>1/3 小匙</td></tr><tr><td>胡椒粉</td><td>适量</td></tr></tbody></table><br /><br />做法:<br /><ol><li>油锅下1大匙油烧热后，先放蒜末煸香, 再放香肠片, 略炒. 倒入罐头黄豆、水及凤梨丁, 翻匀. 加入浓缩蕃茄酱和盐, 焖煮至黄豆变软, 最后撒入胡椒粉拌匀即成.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-1598631123237812307?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-31078564954228617522008-06-27T23:27:00.001-07:002008-07-03T21:36:42.813-07:00<a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGXaD534inI/AAAAAAAAAIY/bCiJROp2kFw/s1600-h/DSCN1520.JPG"><img id="BLOGGER_PHOTO_ID_5216815503988263538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGXaD534inI/AAAAAAAAAIY/bCiJROp2kFw/s320/DSCN1520.JPG" border="0" /></a><br />最近, 喵喵妈咪没有去菜市场, 所以一道简旦的木耳炒蛋也出场了!<br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>木耳</td><td>1 小朵</td></tr><tr><td>蒜蓉</td><td>1 小匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>绍兴酒</td><td>1 小匙</td></tr><tr><td>盐</td><td>少许</td></tr><tr><td>生抽</td><td>1 小匙</td></tr></tbody></table><br /><br />蛋液(调匀):<br /><table border="1"><tbody><tr><td>鸡蛋</td><td>2 粒</td></tr><tr><td>蚝油</td><td>1/2 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>木耳泡水至软, 去除硬蒂, 切成茸. </li><li>油锅下1大匙油烧热后，先下蒜茸爆香, 转小火才投入木耳, 加入绍兴酒和少许盐,略炒. </li><li>倒入调匀的蛋液, 温火迅速翻炒至鸡蛋成形, 最后均匀倒入生抽, 快速翻匀至生抽透出香气即可.</li></ol><span style="color:#000099;"><strong>喵喵妈咪叮聆:</strong></span> <ul><li>炒木耳时需用小火以避免木耳四处飞散. </li><li>鸡蛋不可炒过火, 不然就会变的又干又硬.</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-3107856495422861752?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-20927946711027823752008-06-27T23:09:00.000-07:002008-07-10T20:39:51.195-07:00<a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGXV9glvA3I/AAAAAAAAAIA/cL4OXkC3N2A/s1600-h/DSCN1494.JPG"><img id="BLOGGER_PHOTO_ID_5216810996075529074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGXV9glvA3I/AAAAAAAAAIA/cL4OXkC3N2A/s320/DSCN1494.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>韭菜</td><td>6 棵</td></tr><tr><td>章鱼卷</td><td>2 块</td></tr><tr><td>鸡蛋</td><td>2 粒</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>蚝油</td><td>1/4 小匙</td></tr><tr><td>盐</td><td>1/4 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>韭菜洗净, 沥干水分切茸; 章鱼卷切丁.</li><li>碗里打入蛋, 加入其余材料和调味料, 搅匀, 备用. </li><li>平底锅加热后, 用纸巾擦上薄油. 倒入蛋液, 轻轻倾斜平底锅让蛋液均匀铺满锅内. 趁表面蛋液未干时, 将蛋从外向内卷起, 翻面再煎一回, 盛起切小块即可.</li></ol><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SHBU2uHZktI/AAAAAAAAAO4/AQKeCv5MWkU/s1600-h/DSCN1644.JPG"><img id="BLOGGER_PHOTO_ID_5219765267191141074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SHBU2uHZktI/AAAAAAAAAO4/AQKeCv5MWkU/s320/DSCN1644.JPG" border="0" /></a><span style="color:#000099;">章鱼卷</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-2092794671102782375?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-20969672563509418362008-06-27T20:39:00.000-07:002008-07-04T20:41:44.225-07:00<a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGWyzqpgJTI/AAAAAAAAAHA/xdwXaQIWZj0/s1600-h/DSCN1392.JPG"><img id="BLOGGER_PHOTO_ID_5216772344070022450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGWyzqpgJTI/AAAAAAAAAHA/xdwXaQIWZj0/s320/DSCN1392.JPG" border="0" /></a><br />这道非常惹味的料理也是传自喵喵妈咪外婆之手.<br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>马鲛鱼</td><td>1 片</td></tr><tr><td>香茅</td><td>2 枝</td></tr><tr><td>红辣椒</td><td>2 条</td></tr></tbody></table><br /><br />调味料(调匀) :<br /><table border="1"><tbody><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>生抽</td><td>2 大匙</td></tr><tr><td>糖</td><td>1 小匙</td></tr><tr><td>桔子汁</td><td>2 大匙 或 洋醋 1 小匙</td></tr><tr><td>水</td><td>3 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>马鲛鱼洗净, 沥干水分, 两面抹少许盐; 香茅只取嫩茎部分, 切茸; 红辣椒去籽切茸. </li><li>烧热适量食油, 把马鲛鱼煎熟至两面金黄, 捞起沥干油分, 排于碟上. </li><li>油锅留3大匙油, 中火把香茅和红辣椒炒至香味四溢, 倒入调匀的酱汁, 继续煮至水分稍为浓稠, 熄火. 把酱汁均匀地淋在煎好的马鲛鱼上即可上桌.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-2096967256350941836?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-91577383507159450422008-06-27T20:34:00.001-07:002008-07-02T23:42:55.382-07:00<div align="center"><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGWxhZHtdGI/AAAAAAAAAG4/w7PGVkf0hDM/s1600-h/DSCN1451.JPG"><img id="BLOGGER_PHOTO_ID_5216770930615612514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGWxhZHtdGI/AAAAAAAAAG4/w7PGVkf0hDM/s320/DSCN1451.JPG" border="0" /></a></div><br />虽说冷冻炸鸡块是没舍营养, 但现代小猫咪都爱吃, 已是不争的事实. 平时喵喵家族是尽可能不光顾快餐店, 只是久久一次, 以满足喵仔的馋咀而以.<br><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>冷冻鸡块</td><td>9 块</td></tr><tr><td>柳橙</td><td>1 粒</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>生粉</td><td>1/3 小匙</td></tr><tr><td>盐</td><td>适量</td></tr></tbody></table><br /><br />做法:<br /><ol><li>柳橙一半挤汁, 一半起肉切丁同置一碗中, 加入调味料拌匀备用. </li><li>用温油将鸡块炸至金黄色, 捞起沥油上碟. </li><li>用小火将柳橙酱煮至浓稠, 熄火淋上炸鸡块即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-9157738350715945042?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-76496654350365844972008-06-27T19:45:00.000-07:002008-07-04T18:59:32.389-07:00<a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGWreqKOJuI/AAAAAAAAAGI/-nWekODAjWQ/s1600-h/DSCN1336.JPG"><img id="BLOGGER_PHOTO_ID_5216764286580172514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGWreqKOJuI/AAAAAAAAAGI/-nWekODAjWQ/s320/DSCN1336.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>绍白菜</td><td>两棵</td></tr><tr><td>炸腐皮(小片)</td><td>5 片</td></tr><tr><td>小鱼干</td><td>1 大匙</td></tr><tr><td>红萝卜</td><td>50g</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>姜</td><td>2 片</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/3 小匙</td></tr></tbody></table><br /><br />芡料(调匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>绍白菜洗净沥乾水分, 切段 ; 红萝卜削皮切薄片; 小鱼干用水稍为冲冼, 沥干水分; 炸腐皮一分二. </li><li>油锅2大匙油烧热后，先爆香小鱼干, 中途加入蒜末及姜片煸香, 倒入绍白菜、红萝卜和炸腐皮, 略炒. 加入调味料及清水2大匙, 焖煮至滚, 最后勾芡拌匀即成. </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-7649665435036584497?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-46389412929271599022008-06-27T19:21:00.000-07:002008-07-03T00:29:27.995-07:00<a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGWgeVpjULI/AAAAAAAAAGA/ia74qgDXgoE/s1600-h/DSCN1333.JPG"><img id="BLOGGER_PHOTO_ID_5216752186446532786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGWgeVpjULI/AAAAAAAAAGA/ia74qgDXgoE/s320/DSCN1333.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>草虾</td><td>10只</td></tr><tr><td>姜</td><td>3 片</td></tr><tr><td>脆蒜末 </td><td>少许</td></tr><tr><td>冰水</td><td></td></tr></tbody></table><br /><br />调味料(混匀):<br /><table border="1"><tbody><tr><td>麻油</td><td>1/3 小匙</td></tr><tr><td>蚝油</td><td>1/2 小匙</td></tr><tr><td>生抽</td><td>1 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>草虾洗净备用.</li><li>清水中加入姜片烧开5分钟, 放入草虾烫熟. 置冰水中浸泡几分钟后捞出剥壳, 挑肠.</li><li>排入一只小碗中, 均匀地淋上调味料, 最后撒上脆蒜末即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-4638941292927159902?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-16472736184835299712008-06-27T19:10:00.001-07:002008-07-04T20:37:07.963-07:00<a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGWd6g3iQhI/AAAAAAAAAF4/kQ3UyRggJbU/s1600-h/DSCN1329.JPG"><img id="BLOGGER_PHOTO_ID_5216749371959427602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGWd6g3iQhI/AAAAAAAAAF4/kQ3UyRggJbU/s320/DSCN1329.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>茄子</td><td>2 条</td></tr><tr><td>虾米</td><td>1 大匙</td></tr><tr><td>小葱头</td><td>3 粒</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>生抽</td><td>1 大匙</td></tr><tr><td>蚝油</td><td>1 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>虾米洗净，舂碎; 小葱头剥皮切薄片. </li><li>茄子洗净, 放在热水中, 加锅盖高火煮20分钟至外皮转褐色, 捞起排在碟上, 待凉. </li><li>油锅下6大匙油烧热后, 温火炸脆小葱头片, 捞起沥干油分, 备用. </li><li>再炸脆虾米碎, 捞起沥干油分, 备用. </li><li>取1大匙炸油和所有调味料同放一碗内, 拌匀, 备用. </li><li>用刀子将已冷却的茄子皮剥除, 再用叉子将茄子肉拉丝, 置于碟上. 从上淋下酱汁, 最后撒下葱头脆及虾米脆即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-1647273618483529971?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-47000228841505931552008-06-27T18:40:00.000-07:002008-07-04T04:47:23.065-07:00四季豆, 尤其是非常清甜爽脆的四季豆苗, 广收喵喵家族成员的喜爱. 烹饪方式又可作多变化, 百吃不厌呢!<br /><br /><a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGWYhaqqC1I/AAAAAAAAAFw/x3c2oBWucmI/s1600-h/DSCN1513.JPG"><img id="BLOGGER_PHOTO_ID_5216743443239930706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGWYhaqqC1I/AAAAAAAAAFw/x3c2oBWucmI/s320/DSCN1513.JPG" border="0" /></a><br /><br /><strong>四季豆苗炒橄榄菜</strong><br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>四季豆苗</td><td>200g</td></tr><tr><td>炸鱼饼</td><td>1 块</td></tr><tr><td>红萝卜</td><td>50g</td></tr><tr><td>橄榄菜</td><td>1 大匙</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/4 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />芡料(调匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>四季豆苗洗净沥乾水分, 切段 ; 红萝卜削皮切丝; 炸鱼饼用水稍为冲冼, 沥干水分. </li><li>油锅下2大匙油烧热后, 先放鱼饼煎香, 捞起沥干油份, 切片备用. </li><li>油锅留1大匙油烧热后，爆香蒜末, 倒入四季豆苗和红萝卜, 略炒. 加入橄榄菜、盐及清水3大匙, 翻炒至四季豆苗稍为转色, 最后投入鱼饼及撒入胡椒粉, 勾芡拌匀即成.</li></ol><br /><br /><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGWXa8TlnFI/AAAAAAAAAFo/tGZCHiVetYk/s1600-h/DSCN1675.JPG"><img id="BLOGGER_PHOTO_ID_5216742232499264594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SGWXa8TlnFI/AAAAAAAAAFo/tGZCHiVetYk/s320/DSCN1675.JPG" border="0" /></a><br /><strong>四季豆炒菜莆碎</strong><br /><br />材料 :<br /><table border="1"><tbody><tr><td>四季豆苗</td><td>200g</td></tr><tr><td>红萝卜</td><td>50g</td></tr><tr><td>咸菜莆碎</td><td>1 大匙</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>蚝油</td><td>1/2 小匙</td></tr></tbody></table><br />芡料(调匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1/2 小匙</td></tr><br /><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>四季豆苗洗净沥乾水分, 切段 ; 红萝卜削皮切薄片;咸菜莆碎用水稍为冲冼, 沥干水分. </li><li>油锅下1大匙油烧热后，爆香蒜末和菜莆碎, 倒入四季豆苗、红萝卜和清水3大匙, 拌匀. 加入调味料, 翻炒至四季豆苗稍为转色, 最后勾芡拌匀即成.</li></ol><br /><br /><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGWXALraqjI/AAAAAAAAAFg/JRxI6dnUjAY/s1600-h/DSCN1210.JPG"><img id="BLOGGER_PHOTO_ID_5216741772769274418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SGWXALraqjI/AAAAAAAAAFg/JRxI6dnUjAY/s320/DSCN1210.JPG" border="0" /></a><br /><strong>四季豆炒小鱼干</strong><br /><br />材料 :<br /><table border="1"><tbody><tr><td>四季豆</td><td>150g</td></tr><tr><td>红萝卜</td><td>50g</td></tr><tr><td>小鱼干</td><td>1 大匙</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/3 小匙</td></tr></tbody></table><br />芡料(调匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>将四季豆去除纤维洗净, 沥乾水分, 切段 ; 红萝卜削皮切薄片;小鱼干用水稍为冲冼, 沥干水分. </li><li>油锅下1大匙油烧热后，爆香小鱼干, 中途加入蒜末. 倒入四季豆、红萝卜和清水3大匙, 拌匀. 加入调味料, 翻炒至四季豆苗稍为转色, 最后勾芡拌匀即成.<br /><br /></li></ol><p align="left"><strong><span style="color:#000099;">喵喵妈咪叮聆:</span></strong><br /><ul><li>四季豆不能生吃. 中毒症状有头痛、头晕、四肢发麻、恶心、腹痛、急性喷射状呕吐和腹泻等.</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-4700022884150593155?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-71076821022094364472008-06-27T18:35:00.000-07:002008-07-03T00:33:00.455-07:00<a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGWWXNKHdRI/AAAAAAAAAFY/PABMuw8pzFs/s1600-h/DSCN1035.JPG"><img id="BLOGGER_PHOTO_ID_5216741068791837970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SGWWXNKHdRI/AAAAAAAAAFY/PABMuw8pzFs/s320/DSCN1035.JPG" border="0" /></a><br />喵喵妈咪的冰箱永远有一粒卷心菜, 因为它最耐放, 总在紧耍关头发挥作用. 随便摘几块叶片, 再加上现有的材料, 就可成为一碟可口的菜肴.<br /><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>卷心菜</td><td>4 大叶片</td></tr><tr><td>红萝卜</td><td>25g</td></tr><tr><td>小鱼干</td><td>1 大匙</td></tr><tr><td>云耳</td><td>3 小朵</td></tr><tr><td>干金针花</td><td>10 朵</td></tr><tr><td>蒜末 </td><td>1 小匙</td></tr><tr><td>清水</td><td>6 大匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/3 小匙</td></tr><tr><td>香菇精</td><td>少许</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br /><br />芡料(混匀):<br /><table border="1"><tbody><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>卷心菜洗净切片; 小鱼干稍为清冼沥干水分; 红萝卜洗净削皮切成薄片; 干金针花打结, 泡水至软, 去除硬蒂并沥干水分; 云耳泡水至软, 去除硬蒂摘小朵. </li><li>油锅下2大匙油烧热后，先放小鱼干煸香, 再下蒜末爆香, 投入金针及云耳炒香, 再加入其余材料、盐及香菇精炒至干水, 最后撒入胡椒粉, 勾芡拌匀即成.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-7107682102209436447?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-30614942276757197902008-06-26T18:47:00.000-07:002008-06-28T00:27:55.252-07:00<div align="center"><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGRKEYc1JXI/AAAAAAAAAFQ/pkzcaPwYNw8/s1600-h/DSCN1646.JPG"><img id="BLOGGER_PHOTO_ID_5216375707545183602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGRKEYc1JXI/AAAAAAAAAFQ/pkzcaPwYNw8/s320/DSCN1646.JPG" border="0" /></a><span style="color:#000099;">削皮前, 果形呈水滴状.</span></div><br />不说你不知, 这凤梨可是三只猫老远从位于雪邦的旺地本地龙眼果园购得. 都说是龙眼果园, 怎么却买到凤梨? 想知道吗? 请点击<a href="http://3catjournal.blogspot.com/2008/06/bagan-lalang-2.html">三只猫巴干拉浪生态旅游记</a>吧!<br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGRJwtA0WEI/AAAAAAAAAFI/ct3U_jA05T4/s1600-h/DSCN1649.JPG"><img id="BLOGGER_PHOTO_ID_5216375369467451458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGRJwtA0WEI/AAAAAAAAAFI/ct3U_jA05T4/s320/DSCN1649.JPG" border="0" /></a><span style="color:#000099;">削皮后, 可见果肉泛白.</span></div><br />首先, 喵喵妈咪将凤梨头尾两端切除, 再将凤梨直立于砧板上, 打算由上往下将皮削去. 那知道刀锋一下, 透明色果汁霎时溅出. 喵喵妈咪恨不得身怀内功, 才不会浪费那一滴滴的干露啊! 唯有小心翼翼的把皮削完, 只见泛白的果肉上长著小而浅的果眼. 虽然大园主有说过可以直接食用, 但是为了增加口感, 喵喵妈咪还是小心翼翼的把果眼都清除掉, 再把果肉一分为二, 纵切为四, 最后切成易以入口的大小, 连果芯也不用去除.<br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGRJDFcWohI/AAAAAAAAAFA/W7t-YUpcpgM/s1600-h/DSCN1650.JPG"><img id="BLOGGER_PHOTO_ID_5216374585751413266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SGRJDFcWohI/AAAAAAAAAFA/W7t-YUpcpgM/s320/DSCN1650.JPG" border="0" /></a><span style="color:#000099;">Yamki凤梨果然名不虚传.</span></div><br />关健时刻耒了! 尝之，只觉清香扑鼻、果肉柔滑多汁、纤维极少、甜如蜜饯啊! 心想, 早该买多几粒. 八月, 三只猫一定再去一趟. <span style="font-size:180%;color:#990000;"><em><strong>喵~.<br /></strong></em></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-3061494227675719790?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-9700514906250061422008-06-12T21:33:00.000-07:002008-06-12T22:04:14.752-07:00喵仔四姨爱吃茶叶蛋, 却不肯动手做. 看在她平常对喵仔也不赖, 就做多几粒慰劳她啦! 别以为喵喵妈咪酱厉害, 喵也是买现成的药包, 再加点好料, 骗吃骗吃罢了,其实喵仔也爱吃啦! <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><br /><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFH5RHze6cI/AAAAAAAAAEY/gixPd1T0Nig/s1600-h/DSCN1798.JPG"><img id="BLOGGER_PHOTO_ID_5211220316392450498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFH5RHze6cI/AAAAAAAAAEY/gixPd1T0Nig/s320/DSCN1798.JPG" border="0" /></a><br />材料:<br /><table border="1"><tbody><tr><td>茶叶蛋药包</td><td>1包(40g)</td></tr><tr><td>鸡蛋</td><td>14 粒</td></tr><tr><td>香菇茎</td><td>10 粒</td></tr><tr><td>当归</td><td>3 薄片</td></tr><tr><td>蒜头</td><td>1粒</td></tr><tr><td>水</td><td>2400ml</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>黑酱油</td><td>2 大匙</td></tr><br /><tr><td>生抽</td><td>4 大匙</td></tr><tr><td>冰糖</td><td>25g</td></tr></tbody></table><br /><br />做法:<br /><ol><li>鸡蛋洗净煮熟剥壳备用. </li><li>将水煮沸, 加入茶叶蛋药包、香菇茎、蒜头、调味料和鸡蛋, 中火煮1小时半, 加入当归片, 继续煮1/2小时即可.</li></ol><br /><br /><strong>喵喵叮聆:-</strong><br /><ul><li>耍吃的健康, 最好是买Omega蛋或菜园蛋; 香菇茎浸软备用. </li><li>香菇茎可用两朵香菇代替.</li><li>当归必须最后加入, 味道才不会流失. </li><li>茶叶蛋是卤的越久越美味, 可存入冰箱, 每天翻热一次即可随时享用, 但水位必须盖过鸡蛋. 可惜喵喵父子都不吃隔夜蛋, 晒料!</li></ul><br /><div align="center"><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFH5xC6wFII/AAAAAAAAAEg/rR8-wr20Ghs/s1600-h/DSCN1783.JPG"><img id="BLOGGER_PHOTO_ID_5211220864836572290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFH5xC6wFII/AAAAAAAAAEg/rR8-wr20Ghs/s320/DSCN1783.JPG" border="0" /></a><span style="color:#000099;">茶叶蛋药包</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-970051490625006142?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-73590062903293278492008-06-12T20:00:00.000-07:002008-07-03T00:28:27.491-07:00豆是喵喵爹地的最爱之一, 每个星期的菜单都少不了它.<br /><br />「臭豆 Petai」乃马耒西亚特产之一, 爱它者喜欢它独特的「香」味, 却对「屙」出来的它又爱又恨, 爱它能助于身体排毒清热, 却恨它那臭气熏天, 令人掩之以鼻的异味. 有时碰巧在外方便, 就只能一笑以遮尴介喀! 其实南洋人对臭豆的迷恋, 就像港人与臭豆付, 不臭不爱嘛! <span style="font-size:180%;color:#990000;"><em><strong>喵~</strong></em></span><br /><br /><div align="center"><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFHlEW8XjeI/AAAAAAAAAEQ/E0-r34sEIRE/s1600-h/DSCN1794.JPG"><img id="BLOGGER_PHOTO_ID_5211198106885393890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFHlEW8XjeI/AAAAAAAAAEQ/E0-r34sEIRE/s320/DSCN1794.JPG" border="0" /></a><span style="color:#000099;">虾酱与臭豆, 可谓臭味相投, 负负得正, 即成天下美味.</span></div><br /><strong><span style="font-size:130%;">虾酱臭豆</span></strong><br /><br />材料 (3人份):<br /><table border="1"><tbody><tr><td>臭豆(剖半)</td><td>150g</td></tr><tr><td>虾仁</td><td>50g</td></tr><tr><td>大葱 (切细末)</td><td>1 粒</td></tr><tr><td>清水</td><td></td></tr></tbody></table><br /><br />虾酱料(混匀):<br /><table border="1"><tbody><tr><td>虾酱</td><td>2 大匙</td></tr><tr><td>幼糖</td><td>1 1/2 小匙</td></tr><tr><td>红辣椒(去籽切茸)</td><td>1 条</td></tr><tr><td>鲜桔子汁</td><td>2 大匙</td></tr></tbody></table><br /><br />茨汁(混匀):<br /><table border="1"><tbody><tr><td>生粉 1/3 小匙</td></tr><tr><td>水 1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>虾仁泡油, 捞起沥干油分备用. </li><li>烧热2大匙食油, 中火把葱末炒至半透明, 下虾酱, 继续拌炒至香味四溢, 倒入臭豆, 翻炒一会, 注入清水至稍为盖过臭豆, 继续烩煮, 待水分收干至1/3时倒入茨汁, 快速拌匀, 最后加入虾仁翻炒两下即可上桌.</li></ol><br /><div align="center"><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFHkboC_NxI/AAAAAAAAAEI/TswuP2ec5UE/s1600-h/DSCN1757.JPG"><img id="BLOGGER_PHOTO_ID_5211197407101925138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFHkboC_NxI/AAAAAAAAAEI/TswuP2ec5UE/s320/DSCN1757.JPG" border="0" /></a><span style="color:#000099;">鱼干鲜虾臭豆</span></div><br /><strong><span style="font-size:130%;">鱼干鲜虾臭豆</span></strong><br /><br />材料 (3人份):<br /><table border="1"><tbody><tr><td>臭豆(剖半)</td><td>150g</td></tr><tr><td>鲜虾(中型)</td><td>6 只</td></tr><tr><td>鱼干(中型)</td><td>2 大匙</td></tr><tr><td>红辣椒(去籽切末)</td><td>1 条</td></tr><tr><td>蒜末 </td><td>1 小匙</td></tr><tr><td>姜</td><td>2 片</td></tr><tr><td>清水</td><td></td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>盐 </td><td>1/3 小匙</td></tr><tr><td>香菇精 </td><td>1/4 小匙</td></tr></tbody></table><br /><br />茨汁(混匀):<br /><table border="center"><tbody><tr><td>生粉 </td><td>1/2 小匙</td></tr><tr><td>水 </td><td>1 大匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>鱼干稍为冲水, 沥干水分待用; 鲜虾剥壳挑肠洗净待用. </li><li>清水中加入姜片烧开5分钟, 放入鲜虾烫熟, 捞起沥干水分切小段备用. </li><li>烧热2大匙食油, 中火把鱼干爆香, 再下蒜末及辣椒末, 温火继续拌炒至香味四溢, 倒入臭豆, 翻炒一会, 注入清水至稍为盖过臭豆, 加入所有调味料, 中火继续烩煮, 待水分收干至1/3时倒入茨汁, 快速拌匀, 最后加入虾仁翻炒两下即可上桌.</li></ol><br /><div align="center"><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFHkHmpUAlI/AAAAAAAAAEA/gHm0e0j0HKs/s1600-h/DSCN1276.JPG"><img id="BLOGGER_PHOTO_ID_5211197063128416850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFHkHmpUAlI/AAAAAAAAAEA/gHm0e0j0HKs/s320/DSCN1276.JPG" border="0" /></a>豆酱臭豆</div><br /><strong><span style="font-size:130%;">豆酱臭豆</span></strong><br /><br />材料 (3人份):<br /><table border="1"><tbody><tr><td>臭豆(剖半)</td><td>150g</td></tr><tr><td>蒜末</td><td>1 小匙</td></tr><tr><td>清水</td><td></td></tr></tbody></table><br /><br />肉酱料(混匀):<br /><table border="1"><tbody><tr><td>猪肉碎</td><td>50g</td></tr><tr><td>咸豆酱(碎)</td><td>1 小匙</td></tr><tr><td>指天椒(切小段)</td><td>4 条</td></tr><tr><td>黑酱油</td><td>2/3 小匙</td></tr><tr><td>生粉</td><td>1 小匙</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>糖</td><td>1/3 小匙</td></tr><tr><td>生抽</td><td>1/2 小匙</td></tr></tbody></table><br /><br />做法:<br /><ol><li>烧热2大匙食油, 中火把蒜末爆香, 下肉酱, 温火继续拌炒至香味四溢, 倒入臭豆,翻炒一会, 注入清水至稍为盖过臭豆, 加入所有调味料, 再继续烩煮至水收干即可上桌.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-7359006290329327849?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-54691440035061420332008-06-12T07:22:00.000-07:002008-06-28T00:28:26.248-07:00喵仔不爱吃芒果, 但喵喵妈咪卷入起司和火腿后, 喵仔独扫5件春卷, 还直呼Delicious! <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><br /><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SF8Dg7CFFWI/AAAAAAAAAE4/CTSnUs-Js0I/s1600-h/DSCN2007.JPG"><img id="BLOGGER_PHOTO_ID_5214890757655434594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SF8Dg7CFFWI/AAAAAAAAAE4/CTSnUs-Js0I/s320/DSCN2007.JPG" border="0" /></a><br />材料 (三人份):<br /><table border="1"><tbody><tr><td>春卷皮(5" x 5")</td><td>12 片</td></tr><tr><td>起司</td><td>3 片</td></tr><tr><td>火腿</td><td>2 片</td></tr><tr><td>芒果(7分熟)</td><td>1 粒</td></tr><tr><td>鸡蛋(打散)</td><td>1 粒</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>黑胡椒</td><td>适量</td></tr></tbody></table><br /><br />做法:<br /><ol><li>芒果去皮去核切成12条状备用; 火腿和起司都切成12条状备用(见图一). </li><br /><li>春卷皮上铺入火腿、起司和芒果条, 撒上黑胡椒, 在春卷皮周围涂上蛋液后慢慢卷起.</li><br /><li>先用温油炸约1分钟, 再转中火炸至金黄色即可.</li></ol><br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFExqK1ZBmI/AAAAAAAAADw/NXBw3fPMTwU/s1600-h/DSCN1777.JPG"><img id="BLOGGER_PHOTO_ID_5211000844376933986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFExqK1ZBmI/AAAAAAAAADw/NXBw3fPMTwU/s320/DSCN1777.JPG" border="0" /></a><span style="color:#000099;">图一</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-5469144003506142033?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-78860182932056174602008-06-12T07:16:00.000-07:002008-06-28T00:28:52.614-07:00<a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFEwvEJhnHI/AAAAAAAAADo/H04EBCDK7pQ/s1600-h/DSCN1182.JPG"><img id="BLOGGER_PHOTO_ID_5210999828970052722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFEwvEJhnHI/AAAAAAAAADo/H04EBCDK7pQ/s320/DSCN1182.JPG" border="0" /></a><br />材料 (3人份):<br /><table border="1"><tbody><tr><td>肉扒</td><td>3 片</td></tr><tr><td>纽西兰红苹果</td><td>1 粒</td></tr><tr><td>盐水</td><td></td></tr></tbody></table><br />腌料(混匀):<br /><table border="1"><tbody><tr><td>生抽</td><td>1/2 小匙</td></tr><tr><td>蚝油</td><td>1/3 小匙</td></tr><tr><td>绍兴酒</td><td>1/3 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>蛋</td><td>1/3 粒</td></tr></tbody></table><br />调味料(混匀):<br /><table border="1"><tbody><tr><td>蕃茄酱</td><td>3 大匙</td></tr><tr><td>水</td><td>1 大匙</td></tr></tbody></table><br />做法:<br /><ol><li>红苹果连皮切成小丁, 浸泡于盐水中1分钟, 捞起备用. </li><li>肉扒洗净沥干, 用刀背拍松, 加入腌料, 腌至少2小时或置冰箱隔夜. </li><li>在平底锅下1大匙生油, 将肉扒煎至两面金黄, 捞起沥干油分上碟. </li><li>在平底锅下1小匙生油, 倒入红苹果丁及调味料快速拌匀, 淋在煎好的猪扒上即可. </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-7886018293205617460?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-54825057924815723452008-06-12T07:00:00.000-07:002008-07-08T02:49:39.401-07:00喵喵爹地公司有个聚餐, 结果剩下一大盒的白饭, 想到当今全球正闹米慌, 扔掉可惜, 就带回耒给喵喵妈咪处理. 当然, 隔夜饭最佳的处理方式就是炒饭咯! 那就耒个香喷喷的「虾酱 Cincalok」炒饭吧! <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><br /><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFEsitIHjiI/AAAAAAAAADQ/F8tinDocTeI/s1600-h/DSCN1774.JPG"><img id="BLOGGER_PHOTO_ID_5210995218585194018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFEsitIHjiI/AAAAAAAAADQ/F8tinDocTeI/s320/DSCN1774.JPG" border="0" /></a><br />材料 (2人份):<br /><table border="1"><tbody><tr><td>隔夜饭 </td><td>3 小碗</td></tr><tr><td>白玉菇(切粒)</td><td>100g</td></tr><tr><td>香肠(切粒)</td><td>1 条</td></tr><tr><td>鸡蛋(打散)</td><td>1 粒</td></tr><tr><td>蒜末 </td><td>1 大匙</td></tr><tr><td>生油</td><td>3 大匙</td></tr></tbody></table><br />虾酱料(混匀):<br /><table border="1"><tbody><tr><td>虾酱</td><td>3 大匙</td></tr><tr><td>幼糖</td><td>2 小匙</td></tr><tr><td>小葱头(切薄片)</td><td>4 粒</td></tr><tr><td>红辣椒(去籽切茸)</td><td>1 条</td></tr><tr><td>鲜桔子汁</td><td>3 大匙</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>生抽</td><td>2 大匙</td></tr><tr><td>香菇精</td><td>1/2 小匙</td></tr><tr><td>黑胡椒粉</td><td>少许</td></tr></tbody></table><p><br />做法: </p><ol><li>热锅下生油, 中火把蒜末爆至金黄色, 捞起滴干油备用. </li><li>中火把虾酱料炒香, 再加入香肠粒和白玉菇粒, 继续翻炒一会, 倒入白饭炒匀, 拌入生抽、香菇精及清水, 再继续翻炒至香味四溢. 最后分段倒入蛋汁, 不停翻炒至米一粒粒分开为止. </li><li>盛盘后炒饭上撒黑胡椒粉和蒜脆粒即可.</li></ol><br /><strong><span style="color:#000099;">喵喵妈咪叮聆:</span></strong><br /><ul><li>由于隔夜饭会比较干硬, 所以需加点清水拌炒.</li></ul><br /><div align="center"><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFEt6buLEdI/AAAAAAAAADg/CbOYQ77ItHI/s1600-h/DSCN1515.JPG"><img id="BLOGGER_PHOTO_ID_5210996725741457874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFEt6buLEdI/AAAAAAAAADg/CbOYQ77ItHI/s320/DSCN1515.JPG" border="0" /></a><span style="color:#000099;">白玉菇</span></div><br /><div align="center"><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFEtgs8swpI/AAAAAAAAADY/NYqTPKmaVSM/s1600-h/DSCN1776.JPG"><img id="BLOGGER_PHOTO_ID_5210996283689190034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFEtgs8swpI/AAAAAAAAADY/NYqTPKmaVSM/s320/DSCN1776.JPG" border="0" /></a><span style="color:#000099;">虾酱是用小虾加入盐, 经发酵磨成粘稠状后, 做成的酱食品.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-5482505792481572345?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-32831185887837307112008-06-12T06:52:00.000-07:002008-07-01T21:56:15.470-07:00<p>前天炖的<a href="http://3catmkitchen.blogspot.com/2008/06/blog-post_5079.html">木瓜雪耳</a>一天就扫清光, 昨晚喵仔忽然问起, 听说没有了就泪汪汪, 刚好喵喵妈咪还买了雪梨, 答应今天给他炖份甜品才破涕而笑. <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><br /></p><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFEqoGSkxFI/AAAAAAAAADI/NFmXq9hzRTA/s1600-h/DSCN1763.JPG"><img id="BLOGGER_PHOTO_ID_5210993112216028242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFEqoGSkxFI/AAAAAAAAADI/NFmXq9hzRTA/s320/DSCN1763.JPG" border="0" /></a><br />材料 (3人份):<br /><table border="1"><tbody><tr><td>雪梨(大型)</td><td>2 粒</td></tr><tr><td>雪耳</td><td>5g</td></tr><tr><td>红枣</td><td>10g</td></tr><tr><td>南北杏</td><td>10g</td></tr><tr><td>冰糖</td><td>100g</td></tr><tr><td>滚水</td><td>2400ml</td></tr></tbody></table><br />做法: <ol><li>雪耳浸透, 去蒂摘细朵, 飞水后过冷河. </li><li>雪梨削皮去籽, 切成4等份. </li><li>除了红枣, 把其余材料同置于慢炖锅内, 用快火炖至滚, 加入红枣, 再转用慢火炖2小<br />时即可上桌.</li></ol><br /><br /><span style="color:#000099;"><strong>喵喵妈咪叮聆:<br /></strong></span><ul><li>红枣炖煮的时间不可多于2小时, 否则会逐渐渗出酸味. </li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-3283118588783730711?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-74089319005443204632008-06-12T06:45:00.000-07:002008-07-03T00:24:52.784-07:00每次酿豆付, 喵喵妈咪都坚持自制马鲛鱼胶, 因为比较新鲜, 也不会有杂质. 为了增加口感, 喵喵妈咪特地加了些沙葛茸, 咬起耒就有卜卜脆的感觉, 喵仔也多吃几口了. <span style="font-size:180%;"><strong><em><span style="color:#990000;">喵~</span></em></strong></span><br /><br /><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFEpN1Q1AZI/AAAAAAAAADA/ynLx0H70RP4/s1600-h/DSCN1213.JPG"><img id="BLOGGER_PHOTO_ID_5210991561457074578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFEpN1Q1AZI/AAAAAAAAADA/ynLx0H70RP4/s320/DSCN1213.JPG" border="0" /></a><br />材料 (3人份):<br /><table border="1"><tbody><tr><td>马鲛鱼</td><td>400g</td></tr><tr><td>豆付卜</td><td>8 粒</td></tr><tr><td>茄子</td><td>1 条</td></tr><tr><td>沙葛(切茸)</td><td>2 大匙</td></tr><tr><td>炸油</td><td>400ml</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>生粉</td><td>1 大匙</td></tr><tr><td>麻油</td><td>1/2 小匙</td></tr><tr><td>盐</td><td>1 小匙</td></tr><tr><td>水</td><td>2 大匙</td></tr><tr><td>胡椒粉</td><td>1/3 小匙</td></tr></tbody></table><br /><br />汤汁:<br /><table border="1"><tbody><tr><td>马鲛鱼骨</td><td></td></tr><tr><td>豆瓣酱</td><td>1 小匙</td></tr><tr><td>生抽</td><td>1/2 小匙</td></tr><tr><td>蒜末 </td><td>1 小匙</td></tr><tr><td>姜</td><td>2 片</td></tr><tr><td>葱(切段)</td><td>1 棵</td></tr><tr><td>胡椒粉</td><td>少许</td></tr><tr><td>生粉</td><td>1/2 小匙</td></tr><tr><td>水</td><td>600ml</td></tr></tbody></table><br /><br />做法:<br /><ol><li>将生粉、胡椒粉、盐和水混匀备用. </li><li>茄子洗净打横切1寸件, 中间再横切一刀但不必断落, 浸于盐水中以防变色. </li><li>马鲛鱼洗净去大骨刮出鱼肉, 调味料分几次加入, 并朝同一方向搅拌至呈粘胶. 将鱼胶置一容器内, 不停摔打至有弹性时, 加入沙葛及麻油搅拌均匀. </li><li>从盐水中捞出茄子抹干, 于夹缝中涂少许生粉水, 填塞入1小匙鱼胶, 轻轻一按使贴紧成一三文治形, 并沾点生粉水将表面抹平. 重复至全部酿完. </li><li>豆付卜中间轻轻开一个洞, 将1小匙鱼胶塞入, 并沾点生粉水将表面抹平. 重复至全部酿完. </li><li>炸锅内放油烧热, 将豆付卜酿鱼胶部分稍为炸至金黄色, 捞起滴干油份备用. 再放茄子炸至金黄色, 茄子外皮转成深褐色为至, 捞起滴干油份备用. 最后将马鲛鱼骨炸至金黄色, 捞起滴干油份备用. </li><li>锅内留下1大匙油, 把蒜末及姜片爆香, 注入水, 加入马鲛鱼骨和葱段, 大火煮至汤汁变成混浊, 捞起渣弃之. 再加入其余调味料和豆付卜, 中火煮至浓稠, 最后拌入茄子翻匀即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-7408931900544320463?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-46855347579567928422008-06-12T06:39:00.000-07:002008-06-12T21:30:25.286-07:00最近天气又热又干, 喵喵妈咪开始喉咙痛, 喵仔又有几声咳, 是时候炖甜品了. 听说木瓜可帮助消化、抗菌解热，南北杏止咳润肺，雪耳则能滋阴润肺、养胃生津, 龙眼干补心益脾、补血颜, 而红枣则具有防癌、益气养肾、补血养颜、补肝降压、安神壮阳、治虚劳损之功效, 但最重耍还是这甜品除了可以帮助喵喵妈咪滋阴养颜, 喵仔大解也顺畅多了! <strong><em><span style="font-size:180%;color:#990000;">喵~<br /></span></em></strong><br /><br /><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFEnhE9y0bI/AAAAAAAAAC4/SIezZadKWuA/s1600-h/DSCN1725.JPG"><img id="BLOGGER_PHOTO_ID_5210989693066465714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFEnhE9y0bI/AAAAAAAAAC4/SIezZadKWuA/s320/DSCN1725.JPG" border="0" /></a><br />材料 (3人份):<br /><table border="1"><tbody><tr><td>木瓜(中型)</td><td>1 粒</td></tr><tr><td>雪耳</td><td>5g</td></tr><tr><td>红枣</td><td>10g</td></tr><tr><td>南北杏</td><td>10g</td></tr><tr><td>龙眼干</td><td>10g</td></tr><tr><td>冰糖</td><td>100g</td></tr><tr><td>滚水</td><td>2400ml</td></tr></tbody></table><br /><br />做法:<br /><ol><li>雪耳浸透, 去蒂摘细朵, 飞水后过冷河. </li><li>木瓜 削皮去籽, 切成块状. </li><li>把所有材料同置于慢炖锅内, 用快火炖至滚, 再转用慢火炖二小时即可上桌.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-4685534757956792842?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-45582467050255827532008-06-12T06:29:00.001-07:002008-07-03T00:24:15.543-07:00因为喵喵妈咪喜欢新鲜的食材, 所以冰箱里没有过多的贮存. 不过, 为了预防一时之须, 家里还是放了些耐存的食材, 比如沙葛, 也称土薯. 以下这道菜可是喵仔太婆流传下耒的娘惹菜肴之一喔! <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFElR_-B6BI/AAAAAAAAACw/UBqda6h5KSc/s1600-h/DSCN1185.JPG"><img id="BLOGGER_PHOTO_ID_5210987235003983890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFElR_-B6BI/AAAAAAAAACw/UBqda6h5KSc/s320/DSCN1185.JPG" border="0" /></a><br />材料 (3人份):<br /><table border="1"><tbody><tr><td>沙葛(小型)</td><td>1/2 粒</td></tr><tr><td>红萝卜</td><td>1/2 条</td></tr><tr><td>香菇</td><td>2 朵</td></tr><tr><td>尤鱼丝</td><td>1 大撮</td></tr><tr><td>蒜末 </td><td>1 小匙</td></tr></tbody></table><br /><br />调味料:<br /><table border="1"><tbody><tr><td>生抽</td><td>1/2 小匙</td></tr><tr><td>盐</td><td>1/3 小匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br /><br /><div>做法:</div><ol><li>沙葛切丝冲水沥干水分; 红萝卜洗净切丝; 香菇浸软切丝; 尤鱼丝稍微冲水沥干备用.</li><li>烧热2大匙食油, 中火把尤鱼丝爆香, 捞起备用.</li><li>爆香蒜末, 加入香菇丝、红萝卜丝及尤鱼丝兜炒一下, 再加入沙葛丝和盐, 中火不停翻炒至沙葛变软.</li><li>最后，加入其余调味料，再快速兜炒一下即可。</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-4558246705025582753?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-77995155211992632482008-06-12T01:03:00.000-07:002008-07-03T00:23:41.155-07:00甜椒, 也称灯笼椒, 乃喵仔爱吃的蔬果之一. 其味甜, 质爽脆, 随便加点配料即可成为一道简单但不缺营养的小菜, 试试吧! <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFDZN_hg54I/AAAAAAAAACo/wJb8SYxAST0/s1600-h/DSCN1062.JPG"><img id="BLOGGER_PHOTO_ID_5210903603281192834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFDZN_hg54I/AAAAAAAAACo/wJb8SYxAST0/s320/DSCN1062.JPG" border="0" /></a><span style="color:#000099;">当含丰富铁质的小鱼干遇到青甜椒.........</span></div><br />材料(3人份):<br /><table border="1"><tbody><tr><td>青甜椒(大型)</td><td>1 粒</td></tr><tr><td>小鱼干</td><td>2大匙</td></tr><tr><td>蒜末 </td><td>1 小匙</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>盐</td><td>1/3 小匙</td></tr></tbody></table><br />做法:<br /><ol><li>青甜椒洗净去籽切成细条状备用; 小鱼干稍微冲洗沥干水分.</li><li>烧热1小匙食油, 中火把小鱼干爆香, 捞起备用.</li><li>爆香蒜末, 加入甜椒、小鱼干及调味料快速兜炒一番即可.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-7799515521199263248?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-29047243904945217612008-06-12T00:55:00.000-07:002008-07-03T00:22:59.885-07:00喵喵妈咪今天在菜市场看到喵喵大嫂自制的鱼春卷很新鲜, 而且最近美国加洲李当道, 那今晚就耒个加洲李甜酸鱼卷吧! <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><br /><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFDXNfhg53I/AAAAAAAAACg/ZLGWdsZYbZ4/s1600-h/DSCN1060.JPG"><img id="BLOGGER_PHOTO_ID_5210901395668002674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFDXNfhg53I/AAAAAAAAACg/ZLGWdsZYbZ4/s320/DSCN1060.JPG" border="0" /></a><br />材料(3人份):<br /><table border="1"><tbody><tr><td>家庭式自制鱼春卷</td><td>4 条</td></tr><tr><td>加洲李</td><td>1 粒</td></tr><tr><td>蒜末 </td><td>1 小匙</td></tr><tr><td>食油</td><td></td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>蕃茄酱</td><td>3 大匙</td></tr><tr><td>糖</td><td>1/3 小匙</td></tr><tr><td>清水</td><td>4 大匙</td></tr></tbody></table><br />做法:<br /><ol><li>加洲李削皮去核切成8等份, 浸泡于盐水中1分钟, 捞起备用.</li><li>烧热食油把鱼春卷炸至金黄色, 捞起沥干油份, 待冷切成小块备用.</li><li>烧热1小匙食油把蒜末爆香, 加入所有调味料小火煮至浓稠, 倒入鱼春卷及加洲李块快速兜炒一下即可. </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-2904724390494521761?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-9141197204417133032008-06-12T00:39:00.000-07:002008-06-28T00:30:08.225-07:00喵喵妈咪看到冰箱里诱人的纽西兰红苹果, 空口吃太单调, 灵机一动向对面卖菜的喵喵老伯买了点虾只, 再到附近的零售水果档买了一小块的菠萝, 准备作泰式鲜虾水果沙拉也! <span style="font-size:180%;"><strong><em><span style="color:#990000;">喵~</span></em></strong><br /></span><br /><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFDUy_hg52I/AAAAAAAAACY/gWgchcsUmw4/s1600-h/DSCN1173.JPG"><img id="BLOGGER_PHOTO_ID_5210898741378213730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFDUy_hg52I/AAAAAAAAACY/gWgchcsUmw4/s320/DSCN1173.JPG" border="0" /></a><br />材料(3人份):<br /><table border="1"><tbody><tr><td>鲜虾(中型)</td><td>9 只</td></tr><tr><td>红苹果</td><td>1/2 粒</td></tr><tr><td>菠萝(成熟)</td><td>1/8 粒</td></tr><tr><td>生菜</td><td>3 片</td></tr><tr><td>姜</td><td>3 片</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>泰式甜辣酱</td><td>3 大匙</td></tr><tr><td>胡椒粉</td><td>少许</td></tr><tr><td>盐水</td><td></td></tr></tbody></table><br />做法:<br /><ol><li>鲜虾剥壳挑肠洗净待用; 红苹果连皮切成小丁, 浸泡于盐水中1分钟, 捞起备用; 菠萝切成条状待用; 生菜洗净沥干水分铺于碟上. </li><li>清水中加入姜片烧开5分钟, 放入鲜虾仁烫熟, 捞起沥干水分, 加入胡椒粉拌匀备用. </li><li>所有材料加入泰式甜辣酱拌匀倒入碟上即可. (如置入冰箱冷藏至少1小时后食用, 风味更佳).</li></ol><br /><div align="center"><a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDUZPhg51I/AAAAAAAAACQ/e1InfgaC-gk/s1600-h/DSCN1208.JPG"><img id="BLOGGER_PHOTO_ID_5210898298996582226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDUZPhg51I/AAAAAAAAACQ/e1InfgaC-gk/s320/DSCN1208.JPG" border="0" /></a><span style="color:#000099;">泰式甜辣酱</span></div><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFDUA_hg50I/AAAAAAAAACI/_v6ze4_athk/s1600-h/DSCN1296.JPG"><img id="BLOGGER_PHOTO_ID_5210897882384754498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SFDUA_hg50I/AAAAAAAAACI/_v6ze4_athk/s320/DSCN1296.JPG" border="0" /></a><span style="color:#000099;"> 产自纽西兰的红苹果, 香甜多汁口感佳</span><span style="color:#000099;">.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-914119720441713303?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-23943319895358741652008-06-12T00:26:00.001-07:002008-06-12T21:33:22.541-07:00喵喵家族今晚想吃点清淡的, 豆付是首选. 但是清蒸豆付又太单调, 打开冰箱找到买了却甚少用到的柴鱼片. 好, 就这么决定吧! <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><br /><br /><a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDQsPhg5zI/AAAAAAAAACA/ywTyPfJ_-Io/s1600-h/DSCN1136.JPG"><img id="BLOGGER_PHOTO_ID_5210894227367585586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDQsPhg5zI/AAAAAAAAACA/ywTyPfJ_-Io/s320/DSCN1136.JPG" border="0" /></a><br />材料(3人份):<br /><table border="1"><tbody><tr><td>日本豆付(鸡蛋味)</td><td>1 条</td></tr><tr><td>蕃茄(中型)</td><td>1 粒</td></tr><tr><td>柴鱼片</td><td>1 包</td></tr></tbody></table><br />调味料:<br /><table border="1"><tbody><tr><td>熟食油</td><td>1 小匙</td></tr><tr><td>蚝油 </td><td>1/2 小匙</td></tr><tr><td>生抽 </td><td>1/2 小匙</td></tr><tr><td>麻油 </td><td>少许</td></tr><tr><td>胡椒粉</td><td>少许</td></tr></tbody></table><br />做法:<br /><ol><li>把所有调味料搅拌均匀备用. </li><li>蕃茄洗净切成6薄片备用.</li><li>日本豆付切成6等份(头尾两段切平弃用), 排于铁盘上隔水大火蒸5分钟.</li><li>在平碟上先排一层蕃茄片, 再放一片豆付, 把调味料均匀抹于豆付上, 再撒上适量柴鱼片即可享用.</li></ol><br /><br /><div align="center"><a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDQIPhg5yI/AAAAAAAAAB4/hB5moh3d0n0/s1600-h/DSCN1142.JPG"><img id="BLOGGER_PHOTO_ID_5210893608892294946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDQIPhg5yI/AAAAAAAAAB4/hB5moh3d0n0/s320/DSCN1142.JPG" border="0" /></a><span style="color:#000099;">轻便装柴鱼片, 可在一般超市买到</span> <div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-2394331989535874165?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-57633982844559505472008-06-11T23:33:00.000-07:002008-06-12T21:33:51.023-07:00最近的天气越来越热, 喵仔又吵著耍吃果冻了. 由于世面上的果冻多属高糖份及有添加人工色素的产品, 喵喵妈咪喜欢和喵仔一起动手做. 除了确保喵仔吃的开心又健康之外, 而且又可以增加亲子关系, 一举两得也! <strong><em><span style="font-size:180%;color:#990000;">喵~<br /></span></em></strong><br /><div align="center"><a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDGePhg5xI/AAAAAAAAABw/oR4yiHbP2kY/s1600-h/DSCN1126.JPG"><img id="BLOGGER_PHOTO_ID_5210882991733139218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDGePhg5xI/AAAAAAAAABw/oR4yiHbP2kY/s320/DSCN1126.JPG" border="0" /></a><span style="color:#000099;">晶莹剔透的柳橙果冻, 非常Q呢！</span></div><br /><strong><span style="font-size:130%;color:#000000;">柳橙水晶果冻</span></strong><br /><br />材料:<br /><table border="1"><tbody><tr><td>原味水晶魔芋果冻预拌粉</td><td>100g</td></tr><tr><td>柳橙</td><td>1 粒</td></tr><tr><td>清水</td><td>500ml</td></tr><tr><td>果冻模型 </td><td></td></tr></tbody></table><br />做法:<br /><ol><li>将柳橙切皮去筋取肉备用(图一). </li><li>将水晶魔芋果冻预拌粉倒入锅中,慢慢将清水加入及不停搅拌均匀. </li><li>用大火将果冻液煮滚之后, 改用小火不停搅拌煮约3分钟. </li><li>熄火后, 将果冻液倒入模型里至半满, 再放入一块果肉, 最后倒入果冻液至满, 冷却后放入冰箱冷藏即可.</li></ol><br /><br /><div align="center"><a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDF-Phg5wI/AAAAAAAAABo/-vVaCtP_M5I/s1600-h/DSCN1121.JPG"><img id="BLOGGER_PHOTO_ID_5210882441977325314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFDF-Phg5wI/AAAAAAAAABo/-vVaCtP_M5I/s320/DSCN1121.JPG" border="0" /></a><span style="color:#000099;">图一</span></div><br /><div align="center"><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFDFhvhg5vI/AAAAAAAAABg/PyqkVIXyKCk/s1600-h/DSCN1125.JPG"><img id="BLOGGER_PHOTO_ID_5210881952351053554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFDFhvhg5vI/AAAAAAAAABg/PyqkVIXyKCk/s320/DSCN1125.JPG" border="0" /></a><span style="color:#000099;">玫瑰呀....玫瑰....我爱你....</span></div><br /><strong><span style="font-size:130%;color:#000000;">黑加仑子水晶果冻</span></strong><br /><br />只需在熄火后, 加入1/3果酸及三大匙利宾纳黑加仑子浓缩果汁(Ribena)即可.<br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFDFDvhg5uI/AAAAAAAAABY/LJTf33QHsBc/s1600-h/DSCN1346.JPG"><img id="BLOGGER_PHOTO_ID_5210881436954978018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFDFDvhg5uI/AAAAAAAAABY/LJTf33QHsBc/s320/DSCN1346.JPG" border="0" /></a><span style="color:#000099;">五彩缤纷的什果水晶果冻, 好漂亮喔!</span></div><br /><strong><span style="font-size:130%;color:#000000;">什果水晶果冻</span></strong><br /><br />只需在熄火后, 加入1/3果酸, 然后倒入模型里至半满, 再放入什果粒及一小块的红肉火龙果, 最后倒入果冻液至满,冷却后放入冰箱冷藏即可.<br />超简单吧? <em><strong><span style="font-size:180%;color:#990000;">喵~</span></strong></em><br /><br /><strong>喵喵叮聆:<br /><br /></strong><strong></strong><ul><li>水晶魔芋果冻预拌粉(Konnyaku Jelly Powder)市售一包250gm, 包含果酸. </li><li>粉和水的比例是 1:5. </li><li>鲜柳橙本身带有酸味, 不需再添加果酸. </li><li>罐头水果比较甜, 需加少许果酸提味.</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-5763398284455950547?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0tag:blogger.com,1999:blog-6361796696819701839.post-35123635688690300532008-06-11T21:32:00.000-07:002008-07-14T22:12:03.528-07:00<div align="center"><a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFC42Phg5tI/AAAAAAAAABQ/AXWsbjccmK0/s1600-h/DSCN1156.JPG"><img id="BLOGGER_PHOTO_ID_5210868010887210706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SFC42Phg5tI/AAAAAAAAABQ/AXWsbjccmK0/s320/DSCN1156.JPG" border="0" /></a><span style="color:#000099;">喵喵妈咪的厨房一点也不华丽, 也没有高级的厨具.</span></div><br />厨艺只属一般的喵喵妈咪, 有的只是和哈利波特的母亲一样的<em><strong><span style="font-size:180%;color:#990000;">爱心</span></strong></em>魔法......<br /><br /><div align="center"><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFC4dfhg5sI/AAAAAAAAABI/YLbwkar5jRg/s1600-h/DSCN1167.JPG"><img id="BLOGGER_PHOTO_ID_5210867585685448386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFC4dfhg5sI/AAAAAAAAABI/YLbwkar5jRg/s320/DSCN1167.JPG" border="0" /></a> <span style="color:#000099;">又到喵喵妈咪准备晚餐的时间了.</span></div><br /><br /><div align="center">再加一点<strong><em><span style="font-size:180%;color:#990000;">用心</span></em></strong>........</div><br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFC4Dvhg5rI/AAAAAAAAABA/Wz5k_PEKCmA/s1600-h/DSCN1160.JPG"><img id="BLOGGER_PHOTO_ID_5210867143303816882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SFC4Dvhg5rI/AAAAAAAAABA/Wz5k_PEKCmA/s320/DSCN1160.JPG" border="0" /></a><span style="color:#000099;">在小小的空间里 , 摇曳一株翠意盎然的盆栽 , 能使人心旷神怡.</span></div><br /><br /><div align="center">及多多的<em><strong><span style="font-size:180%;color:#990000;">恒心</span></strong></em>......</div><br /><br /><div align="center">就可轻而易举的夺取喵喵父子的<strong><em><span style="font-size:180%;color:#990000;">欢心</span></em></strong>了!</div><br /><br /><div align="center"><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFC3ufhg5qI/AAAAAAAAAA4/9zwNDfaFfKA/s1600-h/DSCN1166.JPG"><img id="BLOGGER_PHOTO_ID_5210866778231596706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFC3ufhg5qI/AAAAAAAAAA4/9zwNDfaFfKA/s320/DSCN1166.JPG" border="0" /></a><span style="color:#000099;">煮各类糖水及咖哩都不可或缺的班兰叶(Pandan Leave)</span></div><br />三只猫的庭院有个小小的香草园. 除了可随时摘取新鲜的香草, 绿意盎然的叶片, 也能愉悦双眼.<br /><br /><div align="center"><a href="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFC3Wfhg5pI/AAAAAAAAAAw/mUM6qKkgRf0/s1600-h/DSCN1152.JPG"><img id="BLOGGER_PHOTO_ID_5210866365914736274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_GZMeyRYZX8g/SFC3Wfhg5pI/AAAAAAAAAAw/mUM6qKkgRf0/s320/DSCN1152.JPG" border="0" /></a><span style="color:#000099;">西餐里最常用到的九层塔(Basil) , 也叫罗勒.</span></div><br /><div align="center"><a href="http://3.bp.blogspot.com/_GZMeyRYZX8g/SHwtd28xKSI/AAAAAAAAAS4/YJQ4M7l3sVg/s1600-h/DSCN2194.JPG"><img id="BLOGGER_PHOTO_ID_5223099658832783650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_GZMeyRYZX8g/SHwtd28xKSI/AAAAAAAAAS4/YJQ4M7l3sVg/s320/DSCN2194.JPG" border="0" /></a><span style="color:#000099;">薄荷(Mint) 也是煮河婆擂茶的材料之一.</span></div><br /><div align="center"><a href="http://1.bp.blogspot.com/_GZMeyRYZX8g/SHwtGr1IhWI/AAAAAAAAASw/tixXr66CEMk/s1600-h/DSCN2195.JPG"><img id="BLOGGER_PHOTO_ID_5223099260710978914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_GZMeyRYZX8g/SHwtGr1IhWI/AAAAAAAAASw/tixXr66CEMk/s320/DSCN2195.JPG" border="0" /></a><span style="color:#000099;">红辣椒的幼苗.</span></div><br /><div align="center"><a href="http://2.bp.blogspot.com/_GZMeyRYZX8g/SHwsztRFWcI/AAAAAAAAASo/0GzTEz4pjxc/s1600-h/DSCN2191.JPG"><img id="BLOGGER_PHOTO_ID_5223098934679132610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GZMeyRYZX8g/SHwsztRFWcI/AAAAAAAAASo/0GzTEz4pjxc/s320/DSCN2191.JPG" border="0" /></a><span style="color:#000099;">细香葱.</span></div><br />喵喵妈咪会在接下耒的部落格和大家分享她那简单又美味的煮意, 请多多指教. <strong><em><span style="font-size:180%;color:#990000;">喵~</span></em></strong><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6361796696819701839-3512363568869030053?l=3catmkitchen.blogspot.com' alt='' /></div>喵喵家族http://www.blogger.com/profile/00582242437222225181noreply@blogger.com0