tag:blogger.com,1999:blog-20841584119374249952024-03-05T19:22:59.608-08:00~Mommy Khoo's Kitchen Diary ~邱妈咪的厨房记事本厨房是家庭的心脏,孩子对家的向心力, 需要厨房的炊烟来连繫。
愿在这个小园地与厨艺爱好者分享下厨点滴及心得, 感恩!Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-2084158411937424995.post-44459626234411689102013-08-27T07:39:00.000-07:002013-08-27T07:39:56.192-07:00五福咸香糯米饭<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000; font-size: large;"><b>孩子爱吃蒸粽, 但是在国外要处理粽叶并不容易,再加上份量不大,不必大费周章。邱妈咪就想了这一个折衷的办法,用蒸糯米鸡的手法来制作这个仿冒蒸粽口味馅料的咸香糯米饭让孩子自己下手制作解一解搀,聊胜于无呀!</b></span><br />
<span style="color: #660000; font-size: large;"><b>材料</b></span><br />
<span style="color: #660000; font-size: large;"><b>糯米 500g (浸泡4〜6小时或隔夜,天气热时在水里加些冰块) </b></span><br />
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<span style="color: purple; font-size: large;">配料: </span><br />
<span style="color: purple; font-size: large;">1。 三层腩肉 200g </span><br />
<span style="color: purple; font-size: large;">2。 咸蛋黄 3~5颗,切半或3份待用。 </span><br />
<span style="color: purple; font-size: large;">3。 虾米 30g </span><br />
<span style="color: purple; font-size: large;">4。 香菇 - 5~10朵,泡软切半 </span><br />
<span style="color: purple; font-size: large;">5。 蒜酥或红葱酥 - 适量 </span><br />
<span style="color: purple; font-size: large;">6。 蚝干(小)- 10颗(洗净后在冰箱里泡软,蚝干不是人人爱,不爱就不要) </span><br />
<span style="color: purple; font-size: large;">7。 花生 - 洗净后,不必去膜用水煮软,滤干待用(怕麻烦可以省略,也可以用眉豆。) </span><br />
<span style="color: purple; font-size: large;">8。 栗子 10颗(没有可省略) </span><br />
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<span style="color: purple; font-size: large;">调味料:黑酱油,酱油,盐,糖,五香粉/十三香粉 </span><br />
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<span style="color: purple; font-size: large;">蒜头油:蒜头 - 10瓣切成粗末,以中小火用食油半杯把蒜头末煎炒成蒜头酥,把蒜头酥捞起待用。(不喜欢蒜味的朋友可以把蒜头换成红葱头, 制作葱油及红葱酥待用)</span><br />
<span style="color: purple; font-size: large;">五福咸香糯米饭的做法</span><br />
<span style="color: purple; font-size: large;">1、糯米浸泡6小时或隔夜后,滤干水后待用。栗子在冰箱内浸泡隔夜后,挑干净膜,用水煮软。 </span><br />
<span style="color: purple; font-size: large;">2、前一晚先腌肉, 把三层腩肉切成20块的小方块,用1汤匙黑酱油, 1汤匙酱油, 1茶匙糖, 适量的盐(需咸一点), 五香粉/十三香粉1茶匙, 胡椒粉少许(随意)拌均匀,盖起收在冰箱里隔一夜。 </span><br />
<span style="color: purple; font-size: large;">3、第二天,把腌好的肉用1汤匙的蒜头油爆炒至变色后,加入香菇块,用2杯水慢火烧1小时至软(筷子可以穿过)待用。酱油汤留起待会用来炒糯米饭。如果酱油汤少过1杯半,就添加一些水入酱油汤内至1杯半的量。 如果喜欢比较深色的粽子,就在肉汤了多加黑酱油,还有更进一步调味,随口味再多加一些酱油,糖,盐。 </span><br />
<span style="color: purple; font-size: large;">4、虾米洗净后滤干,用1汤匙蒜头油爆香待用。咸蛋黄3至5颗,切半或一颗切成3份,分成10份。 </span><br />
<span style="color: purple; font-size: large;">5、炒米做法: 在炒锅内烧热2汤匙蒜头油,倒入已经滤干的糯米翻炒一遍。 慢慢的一面炒米,一面洒入已经进一步调味了的酱油肉汤,翻炒2至3分钟分钟至糯米充分吸收了肉汤汁,米粒颜色均匀即可熄火。 </span><br />
<span style="color: purple; font-size: large;">6、如果有竹叶,把竹叶洗干净后,裁剪成碗底一样的大小后垫在碗底,先放入2汤匙的糯米饭压紧实,然后放入1份的咸蛋黄,1分香菇,1颗栗子,1颗蚝干,2块肉,一些虾米,花生,一些蒜酥或葱酥,然后再盖下糯米饭至满满, 再用饭匙压紧实。 </span><br />
<span style="color: purple; font-size: large;">7、把整理好的糯米饭用蒸笼大火蒸45分钟至1小时后,熄火再焖15分钟,就可以倒扣享用了。</span><br />
<span style="color: purple; font-size: large;">小诀窍</span><br />
<span style="color: purple; font-size: large;">1、糯米鸡是稍微偏甜的口味, 这蒸八宝或五福糯米饭则是偏咸的口味。自己依口味喜好调整咸度。 </span><br />
<span style="color: purple; font-size: large;">2、材料以方便取得为原则, 不必八宝,有五福或四喜就很不错了。(八种馅料,五样或四种必备馅料:猪肉,香菇,蒜或葱酥,咸蛋黄) </span><br />
<span style="color: purple; font-size: large;">3、猪肉要选带一层脂肪的比较有风味。 </span><br />
<span style="color: purple; font-size: large;">4、还有一个节能省碳的办法,可以先煮一锅排骨莲藕花生汤(加几颗红枣,没莲藕可以用淮山或干脆只是排骨花生汤,栗子也可以一起煮),煮好后捞一把煮软的花生来蒸糯米饭,一举两得。</span>Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com4tag:blogger.com,1999:blog-2084158411937424995.post-70342962823114917382013-08-25T02:11:00.002-07:002013-08-25T20:39:23.701-07:00改良港式蜜汁叉烧包(传统老酵面发面法之软绵包子皮 II)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">这两个星期邱爹地陪孩子出国开学了。这星期六、日两天邱妈咪难得闲赋在家,便下手研究了几个老酵面发面团的包子皮制作法, 尝试着改变酵面团和干粉的用量比例,看看口感的效果如何。</span><br />
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<span style="font-size: large;">这些包子用的方子所采用了最大的酵面比例,干粉用的少,做出来的包子皮的口感更松软。家婆,小姑及佣人丽娅娜都一致认为这个方子的包子皮最好吃, 所以赶紧记录起来与大家分享做法。。。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ABfGYG1OdiZxqTYGXGEZWZF4wNfOH-LeJn8OyqvLdve2jlWRdd6yDaOqfXnY0AGelIyTLeZYuanEEblG3o8zhj577aIyuasdtaTPmpbcqOw8d1Bt1YqxlKnrAstzeqjMIPnu8HlQmt4/s1600/20130825_111716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ABfGYG1OdiZxqTYGXGEZWZF4wNfOH-LeJn8OyqvLdve2jlWRdd6yDaOqfXnY0AGelIyTLeZYuanEEblG3o8zhj577aIyuasdtaTPmpbcqOw8d1Bt1YqxlKnrAstzeqjMIPnu8HlQmt4/s640/20130825_111716.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">包子皮材料</span><br />
<span style="font-size: large;">A. 老酵/发种 </span><br />
<span style="font-size: large;">低筋面粉25g </span><br />
<span style="font-size: large;">即溶酵母1/2茶匙(2g) </span><br />
<span style="font-size: large;">水25g </span><br />
<span style="font-size: large;">糖5g </span><br />
<span style="color: red;"><span style="color: #f20000; font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; font-size: 22px; line-height: 33px;">小提示:</span><span style="color: #f20000; font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; font-size: 22px; line-height: 33px;">如果你想要有源源不断的老酵/发种的供应,就多用25g的面粉及25g的水下去制作酵面,第二天拿出要用到的50g发种后,再加入50g的面粉及水拌匀培养,那么每一天就有发种可以用了! 但是要注意别让败菌污染了发种, 如果有变色或变味,就要丢弃,重新培养过了。 没有酵母粉,可以用少量酒饼或没煮过的生米酒发酵。如果没有每天都要用到发种, 就把培植老酵/发种的容器(容器要用那种密封性不好能漏水的保鲜盒,才能透气)移到冰箱的冷藏室内, 放缓酵面菌的活跃性。</span><span style="font-size: large;"><br /></span></span>
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<span style="font-size: large;">B. 酵面: </span><br />
<span style="font-size: large;">老酵50g </span><br />
<span style="font-size: large;">低筋面粉180g </span><br />
<span style="font-size: large;">水70 </span><br />
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<span style="font-size: large;">C. 甜面团: </span><br />
<span style="font-size: large;">酵面300g </span><br />
<span style="font-size: large;">低筋面粉100g+澄粉/玉米淀粉20g+双效发粉12g,全混合一起过筛一次 </span><br />
<span style="font-size: large;">糖90g </span><br />
<span style="font-size: large;">食用臭粉5g </span><br />
<span style="font-size: large;">碱水1/3茶匙(2ml) </span><br />
<span style="font-size: large;">白油/猪油/食油-1汤匙(12g) </span><br />
<span style="font-size: large;">##搓揉10分钟后, 面团实在太干硬了才逐点加水, 别一下加太多。(必须搓揉10分钟后才来判断面团是否太干,一开始搓时肯定会硬的) 。如果面团过湿就逐点加入面粉以调整面团的湿度用。</span><br />
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<span style="font-size: large;">D. 叉烧馅及芡汁适量</span><br />
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<span style="font-size: large;">包子皮做法:</span><br />
<span style="font-size: large;">老酵/发种的做法:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9Dz4zcg3KByPCZ0TIuOZ5I1mVmnJiZNhymAK4JYG6M7vp7QIlWGOE06wNddggqlGnxXo1a9g3ZYkRZ0J8P-eBv2ayiqDCpYtCHHa_Sa6BlVBGSqIzWxaTRCzpF6C8G4-XxFZx1WfQpI/s1600/20130819_221532.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9Dz4zcg3KByPCZ0TIuOZ5I1mVmnJiZNhymAK4JYG6M7vp7QIlWGOE06wNddggqlGnxXo1a9g3ZYkRZ0J8P-eBv2ayiqDCpYtCHHa_Sa6BlVBGSqIzWxaTRCzpF6C8G4-XxFZx1WfQpI/s200/20130819_221532.jpg" width="200" /></span></a></div>
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<span style="font-size: large;">A、老酵/发种做法: 第一天, 把全部材料拌均匀,盖起在温暖处(25度C至32度C的室温)发酵至少16小时。 </span><br />
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<span style="font-size: large;">B、酵面做法: 第二天, 把全部的老酵加入(B)的材料中, 搓揉成团,压成一块饼状,28度C的温度下盖起放置8个至12个小时(盖子别密封, 盖子要能透气的)。发现到放置过久,酵面的活跃性就慢慢减低了,面团的体积慢慢缩小了。温暖气候的地方,发酵至8小时的面团体积最大,温度冷的地方就要长一点的时间。酵面发酵至极大体积时(4倍的体积,从1杯胀大到4杯)的时候做出来的包子应该是最好吃。(邱妈咪猜的哈! 不对别见笑!) </span><br />
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<span style="font-size: large;">C、甜面团做法: </span><br />
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<span style="font-size: large;">1、当酵面发至四倍大后,把90g的细砂糖加入300g的酵面,搓揉至糖充分溶解。 </span><br />
<span style="font-size: large;">2、加入臭粉, 继续搓揉。 </span><br />
<span style="font-size: large;">3、再加1/3茶匙的碱水中和老面的酸味(尝一尝,如还有酸味就再加点)。 </span><br />
<span style="font-size: large;">3、加入白油搓揉均匀。 </span><br />
<span style="font-size: large;">5、慢慢的加入干粉搓揉成团。 </span><br />
<span style="font-size: large;">6、搓揉20分钟至面团光滑不黏手。这面团糖份高,会比较硬实,但是还是能搓揉光滑细腻的。 </span><br />
<span style="font-size: large;">7、把面团滚圆, 盖起松弛15分钟. </span><br />
<span style="font-size: large;">8、把松弛好的面团分成12至14个40g左右的面剂子, 压成圆面皮来包叉烧馅。 </span><br />
<span style="font-size: large;">9、把包好的包子垫张馒头纸摆放在蒸笼内,上笼用大量滚水猛火蒸10分钟,蒸好的包子离锅晾凉后再回锅蒸一回,把臭粉的味道蒸挥发就可以享用了。(这种加了食用铵摩尼亚的包皮不需要做最后醒发的动作, 但是必须猛火急汽,让包子皮内的臭粉遇热急速爆发,才能把包子蒸开口) </span><br />
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<span style="font-size: large;">叉烧馅及芡汁请参考:上一篇博文</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AKRR88tJ1MO3_i5OaB6Qwm9Y33bE76SK3puzyG1ofvYn63-eTi5y25drZPpFsHRXDZ0AWHvxcyr0N753vp3c7rAJncsIn6IR3-TMWMeHYKWAIEh0OaDvg5rjiMbINczXf-ON6pGJAmY/s1600/20130825_111655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AKRR88tJ1MO3_i5OaB6Qwm9Y33bE76SK3puzyG1ofvYn63-eTi5y25drZPpFsHRXDZ0AWHvxcyr0N753vp3c7rAJncsIn6IR3-TMWMeHYKWAIEh0OaDvg5rjiMbINczXf-ON6pGJAmY/s640/20130825_111655.jpg" width="640" /></a></div>
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<span style="font-size: 22px; line-height: 33px; word-break: normal; word-wrap: normal;">特意留下几片面皮用来做家婆最爱吃的花卷馒头</span></div>
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<span style="color: purple; font-size: large;">什么是臭粉铵摩尼亚?为了放心使用臭粉, 特地上网查询资料, 发现到: 臭粉其化学名炭酸氢铵,早期在市场上还没有出售发粉时, 欧美人的厨房就是用臭粉来烘培饼干的。 </span><br />
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<span style="color: purple; font-size: large;">就算是现在有了发粉,但是很有多欧美,尤其是德国妈妈们还在继续采用臭粉, 因为用发粉烤不出他们所要的脆度。还有美国的食物药品安全管制机构的声明: 食用低量的炭酸铵是无害的。</span><br />
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<span style="color: red; font-size: large;"><b>要注意:购买臭粉(炭酸氢铵)时要到烘培材料行买Ammonia Bicarbonate才是对的, 千万千万别到五金行或杂货店买错清洁洗涤用途用的铵摩尼亚Ammonia,那是两种不同的东西,后者是有毒的! </b></span><br />
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Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com1tag:blogger.com,1999:blog-2084158411937424995.post-46790688556384025142013-08-23T05:59:00.002-07:002013-08-25T01:16:29.290-07:00蜜汁叉烧包(传统老酵面松软包子皮)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBzde6s5-ZvT49uRZX5HSRtEWkgRRDLbM3Gpby4QaE103QnZpiJJ1nwTb-5swqJTIUFkYrulzsu-OmQCJUwFMN54isxOu1p9WVQvgenFVhMy8Uvmix0OHs6X397Eetj6Qc3mGs4bB4Sg/s1600/20130820_232802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBzde6s5-ZvT49uRZX5HSRtEWkgRRDLbM3Gpby4QaE103QnZpiJJ1nwTb-5swqJTIUFkYrulzsu-OmQCJUwFMN54isxOu1p9WVQvgenFVhMy8Uvmix0OHs6X397Eetj6Qc3mGs4bB4Sg/s640/20130820_232802.jpg" width="640" /></a></div>
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<span style="font-size: large;">中午从机场送了孩子及邱爹地的机回来,赶紧收拾好心情,写下这老酵面制作包子皮的方法,让自己忙一些,让时间可以过得快一些,减少一些些的挂念。。。</span><br />
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<span style="font-size: large;">昨天农历七月十五的中元节, 和往年一样的,邱妈咪被家婆委任于制作包子和蛋糕等等的厨房总理的责任。一直以来邱妈咪都建议大家用改良的老面发面法来制作开口笑叉烧包, 但是有很多朋友都不了解真正的老面酵发面法是什么一回事, 所以就决定趁这农历的7月15要用到包子来拜拜普渡,下手弄个传统老面酵的做法,用手机拍些图片让大家看看。呵呵,邱妈咪的图片都是全以手机拍摄的,只图方便快捷。因为若是油腻的双手弄脏了老公的相机可就麻烦了,没工夫清理。 相信只要博友们看得清楚,看得明白图片就达到目的了, 不是吗?</span><br />
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<span style="font-size: large;">因为包子必须经历三天的制作时间。邱妈咪需要于七月十四(星期二)晚上把包子蒸好,所以倒数三天,就必须于星期日晚上开始培养老酵了。</span><br />
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<span style="font-size: large;">包子皮料:</span><br />
<span style="font-size: large;">A)老酵 - 星期日晚,把以下材料拌匀,盖起放置24小时,盖子别密封,要能透气。</span><br />
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<span style="font-size: large;"><u>老酵(发种)材料:</u></span><br />
<span style="font-size: large;">- 50g低筋面粉</span><br />
<span style="font-size: large;">- 1/4茶匙盐</span><br />
<span style="font-size: large;">- 1茶匙糖</span><br />
<span style="font-size: large;">- 1茶匙即溶酵母</span><br />
<span style="font-size: large;">- 50g/ml水</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKBw3ULhcU41QwQG4UMyvget1dMow7RZPrIaVGtY5OAfWNOFHgRPqcs5In7OOvxtDanS7UOdERn5R7gILzmHeQ0qfXqdnDqRaWjoOAxRyMuE9a7CILXBK8lFhc_sEaXi1glgiI7p_kbQ/s1600/20130819_221521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKBw3ULhcU41QwQG4UMyvget1dMow7RZPrIaVGtY5OAfWNOFHgRPqcs5In7OOvxtDanS7UOdERn5R7gILzmHeQ0qfXqdnDqRaWjoOAxRyMuE9a7CILXBK8lFhc_sEaXi1glgiI7p_kbQ/s320/20130819_221521.jpg" width="320" /></span></a></div>
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<span style="font-size: large; text-align: justify;">图为发酵 24小时的老酵(俗称发种)</span></div>
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<span style="font-size: large;">B)酵面 </span><br />
<span style="font-size: large;"><u>材料:</u></span><br />
<span style="font-size: large;">- 100g老酵</span><br />
<span style="font-size: large;">- 300g低筋面粉 </span><br />
<span style="font-size: large;">- 100g/ml水</span><br />
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<span style="font-size: large;">于星期一晚,在盆子内把全部所需的材料一起拌匀,揉成一团, 然后盖起再放置24小时,盖子要能透气。可以用个玻璃炒锅盖来盖好,玻璃盖上都会有个透气孔。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKcMJszVOsyzntUThyphenhyphenQ49W6iTgGWIRIF3Cnsww2VEO64KjmPUn-diinmo_iItaljAqsrZuJVwPMNWqITbImIslU7w3ZzIClweI4xEoaiy7R6Xp6YYjIFmqOXemZLDJqkw30hp3NhN2PM/s1600/20130819_222349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKcMJszVOsyzntUThyphenhyphenQ49W6iTgGWIRIF3Cnsww2VEO64KjmPUn-diinmo_iItaljAqsrZuJVwPMNWqITbImIslU7w3ZzIClweI4xEoaiy7R6Xp6YYjIFmqOXemZLDJqkw30hp3NhN2PM/s640/20130819_222349.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSOVN2P9ZPF9HYaMOxCHDngJmF5wEKq7q4rcYqXJnbB4h1CDFaOQ-yIF5av39NOKAYzBGBs7hGHwVVhyphenhyphenBujTPIwRliEqSfxqWcwtreUbzTEFdnfVw7bssOtg48uWsA6F9z-hiKmVd-74/s1600/20130820_210313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSOVN2P9ZPF9HYaMOxCHDngJmF5wEKq7q4rcYqXJnbB4h1CDFaOQ-yIF5av39NOKAYzBGBs7hGHwVVhyphenhyphenBujTPIwRliEqSfxqWcwtreUbzTEFdnfVw7bssOtg48uWsA6F9z-hiKmVd-74/s320/20130820_210313.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">发酵了24小时后的酵面</span></div>
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<span style="font-size: large;">C) 甜面团:</span><br />
<span style="font-size: large;">材料:</span><br />
<span style="font-size: large;">酵面(B)-450g </span><br />
<span style="font-size: large;">细砂糖 - 150g</span><br />
<span style="font-size: large;">食用铵摩尼亚(臭粉)-6g(1+1/2茶匙) </span><br />
<span style="font-size: large;">碱水 - 1/2茶匙(3ml) </span><br />
<span style="font-size: large;">双效发粉 -1大匙(12g) </span><br />
<span style="font-size: large;">水 - 30~50g/</span><span style="font-size: large;">ml(不打算预留50g的老酵下一次用,就把500g的酵面全用完,就不必加水了) </span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">低筋面粉 - 240g + 小麦淀粉/澄粉 - 60g,过筛一次待用(</span><span style="font-size: large;">这里的低筋面粉和小麦淀粉的用量比例,大家可以自己多做几次不同的比例用量, 找出你自己喜爱的口感,比如200+100, 220+80, 240+60, 260+40这几个比例。因为小麦淀粉的用量大小会产出不同的口感。如果没有小麦淀粉,可以用玉米淀粉取代, 也可以全用300g低筋面粉。没用淀粉的包子皮会软, 但不松)</span><br />
<span style="font-size: large;">白油/猪油 - 2大匙(25g)</span><br />
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<span style="font-size: large;">甜面团做法:(星期二晚制作)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLGcOg705FZfQfanvc09fdhHNwjXih6LI9HZbW232YrS6DeHQgyu6L8FPvTUBvuSMxZOg69iDo33n0AqMGKfn76rVtNhJiqbjnf1KAhgPToW9X4nb77-xKaBhhQiMpgZIZ5UnyUQRGps/s1600/20130820_214834.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLGcOg705FZfQfanvc09fdhHNwjXih6LI9HZbW232YrS6DeHQgyu6L8FPvTUBvuSMxZOg69iDo33n0AqMGKfn76rVtNhJiqbjnf1KAhgPToW9X4nb77-xKaBhhQiMpgZIZ5UnyUQRGps/s1600/20130820_214834.jpg" /></span></a></div>
<span style="font-size: large;">1. 先把150g的细砂糖(我选择先把糖打成糖份才用)加入450g的酵面,搓揉至糖充分溶解。</span><br />
<span style="font-size: large;">2. 加入臭粉及3大匙的水, 继续搓揉。 </span><br />
<span style="font-size: large;">3. 再加1/2茶匙的碱水中和老面的酸味。</span><br />
<span style="font-size: large;">4。 最后加入双效发粉搓揉均匀。</span><br />
<span style="font-size: large;">5. 慢慢的加入干粉搓揉成团。</span><br />
<span style="font-size: large;">6. 慢慢的加入白油, 搓揉20分钟至面团光滑不黏手。【我只搓揉了大约15分钟就揉到了图中面团的效果,其实我是应该再多搓几分钟的,只是因为夜深了,觉得这样也可以了。再多搓五分钟的话, 面团肯定更光滑的了】</span><br />
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<span style="font-size: large;">注意: 这面团和好后开始搓揉的阶段会让你感到很硬, 但是别担心,继续搓揉。10分钟左右手感就会变得比较软。 继续再搓10分钟就应该可以了。搓好的面团比起其他包子的面团会比较硬实, 那是因为糖份高的关系,千万别再多加水啊!只要包子皮能搓得细腻光滑,那就没问题的了。</span><br />
<span style="font-size: large;">7. 把面团滚圆, 盖起松弛15分钟. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZocbnMH5fGGsMqiYMSqh4iqsvOovoxXAvzjkR2ImLvPCLC79Jt_wRBhn3pjxMEv_FXYsb_mWNCbjTLVXnW_o7xTw7wk_Eta2MPxLM54pRwz0IxR64Up8FflZmGgCw15b53xaFbVMUe0/s1600/20130820_225822.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZocbnMH5fGGsMqiYMSqh4iqsvOovoxXAvzjkR2ImLvPCLC79Jt_wRBhn3pjxMEv_FXYsb_mWNCbjTLVXnW_o7xTw7wk_Eta2MPxLM54pRwz0IxR64Up8FflZmGgCw15b53xaFbVMUe0/s320/20130820_225822.jpg" width="320" /></span></a></div>
<span style="font-size: large;">8. 把松弛好的面团分成24个40g的面剂子, 压成圆面皮来包叉烧馅。</span><br />
<span style="font-size: large;">9. 把包好的包子垫张馒头纸摆放在蒸笼内,上笼用大量滚水(水内加2大匙的白醋,可以让蒸出来的包子皮更白)大火蒸10分钟.包子离锅晾凉后再回锅蒸一回,把臭粉的味道蒸挥发就可以享用了。(这种包皮可以不需要做最后醒发的动作, 但是必须猛火急汽,让包子皮内的臭粉遇高热急速爆发,才能把包子蒸开口)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyBmnUoW3sjD1D-HOhbi8gtPH41GCmU3hcgtUS8pQh1vz0wgAe08GMZ68f07vsmS6iLYPHWlsmkDoitZ5hHpHpueft9fIaQTKX0Zu_xPXW5uMi0Jst0JMNtSeWa3BOjDxJXZiXfXCah8/s1600/20130820_230951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyBmnUoW3sjD1D-HOhbi8gtPH41GCmU3hcgtUS8pQh1vz0wgAe08GMZ68f07vsmS6iLYPHWlsmkDoitZ5hHpHpueft9fIaQTKX0Zu_xPXW5uMi0Jst0JMNtSeWa3BOjDxJXZiXfXCah8/s640/20130820_230951.jpg" width="640" /></a></div>
<span style="font-size: large;">因为包子是要拜拜用的, 家婆有特别交代不要做得叉烧芡汁到处流淌, 所以这次就把芡汁量减半,结果就没有了芡汁爆浆流淌的效果了。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMup5HRB5Vq043dgW3m7CeR-IhAK3geh0R3r5f6bxHJphkn3zgjgJqSpEb9fKiASK-hcasyUmh4J2XIDnju9RnIy2-yiaBL-tkS9pq-7w38gVm7A5ZT9ghsh3mX7Q0viu-S4rLsmC2tWg/s1600/20130820_233101-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMup5HRB5Vq043dgW3m7CeR-IhAK3geh0R3r5f6bxHJphkn3zgjgJqSpEb9fKiASK-hcasyUmh4J2XIDnju9RnIy2-yiaBL-tkS9pq-7w38gVm7A5ZT9ghsh3mX7Q0viu-S4rLsmC2tWg/s640/20130820_233101-1.jpg" width="640" /></a></div>
<span style="font-size: large;">包子皮很松软,整笼蒸好的包子都有裂成三瓣的效果,算是成功了吧!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBslp4IKL9iI0MOd8eW_5GUSrnzTKSl9bpbfkSxFGvecXzQsPyfozr4DAZzz3paSet4NCD4YVGkqHWEPL9eZ5xKmcDDNQjkEmQ7JUdD-wraN2XmpDzxLsHaAsZolr1qu_-xeVLdg-fBkU/s1600/20130820_232934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBslp4IKL9iI0MOd8eW_5GUSrnzTKSl9bpbfkSxFGvecXzQsPyfozr4DAZzz3paSet4NCD4YVGkqHWEPL9eZ5xKmcDDNQjkEmQ7JUdD-wraN2XmpDzxLsHaAsZolr1qu_-xeVLdg-fBkU/s400/20130820_232934.jpg" width="377" /></a></div>
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<span style="font-size: large;">~也是裂成三瓣~</span></div>
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<span style="font-size: large;">D.叉烧馅汁材料:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspAPRnGwSujSFwYHLMWQqy6GEL0yZroknLtIdQrGShQz_ZYzDOlhrWSkcoyFnQwrc4f56pTaTLwxFn81oejSR4e4VUtSfB6UA4jiEmSj9H7vwk0fMDGpgJq_FnhvAr3UjVen7cdXruAQ/s1600/%E5%9B%BE%E5%83%8F0633.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspAPRnGwSujSFwYHLMWQqy6GEL0yZroknLtIdQrGShQz_ZYzDOlhrWSkcoyFnQwrc4f56pTaTLwxFn81oejSR4e4VUtSfB6UA4jiEmSj9H7vwk0fMDGpgJq_FnhvAr3UjVen7cdXruAQ/s320/%E5%9B%BE%E5%83%8F0633.jpg" width="304" /></a></div>
<span style="font-size: large;">(I)水…200克 加入以下材料拌匀</span><br />
<span style="font-size: large;">糖…5大匙(依个人口味) </span><br />
<span style="font-size: large;">蠔油…2大匙 </span><br />
<span style="font-size: large;">酱油…2大匙 (也可以用1大匙的海鲜酱或甜面酱取代1大匙的酱油)</span><br />
<span style="font-size: large;">烤叉烧时所收集的油…2大匙(也可以依口味加入一些麻油)</span><br />
<span style="font-size: large;">白胡椒粉…少許 </span><br />
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<span style="font-size: large;">(II)勾芡用: </span><br />
<span style="font-size: large;">水150g 加入以下淀粉调匀</span><br />
<span style="font-size: large;">玉米淀粉…2大匙 </span><br />
<span style="font-size: large;">树薯粉…1大匙(没有树薯粉可全采用玉米淀粉)</span><br />
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<span style="font-size: large;">做法:- 把(I)在炒锅里先加热,看到一开始要滚时马上一邊慢慢倒入(II)的淀粉水,一邊不断攪拌到滚开濃稠,冒出大泡泡,熄火。放凉后冷藏1小时, 让馅汁凝结。 然后拌入叉烧粒待用。</span><br />
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<span style="font-size: large;">E. 建议你参考自制超简单又美味的叉烧 : </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTjL9sX2NOQSGhOlogHXRYnPwFfSfI9v6l6fhtIjA7y3u8iAfIQTwOZkSAcl6xbev_Y793zSGs2pqC_egcxLPmyWGac_wDUPo0B9ofNxJxwDzdPXJJLu4WhpZOdbyI0edxOGSz3ifJrg/s1600/char+siu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTjL9sX2NOQSGhOlogHXRYnPwFfSfI9v6l6fhtIjA7y3u8iAfIQTwOZkSAcl6xbev_Y793zSGs2pqC_egcxLPmyWGac_wDUPo0B9ofNxJxwDzdPXJJLu4WhpZOdbyI0edxOGSz3ifJrg/s640/char+siu.jpg" width="640" /></a></div>
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<span style="font-size: large;">温馨小提示:</span><br />
<span style="font-size: large;">1. 注意包子皮别擀的太薄太大片,因为馅要裹得饱满蒸出来的包子才会圆鼓鼓又白白胖胖的,让人看了就想吃。如果面皮太大而馅不够饱满, 包子里部就会空洞洞的, 那么蒸出来的包子就会扁塌塌的不好看。</span><br />
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<span style="font-size: large;">2. 如果你打算第二天再做包子, 那么剩下来的100g酵面就可以用来当作新的(A)的老酵使用, 再加入另外一份(B)的材料揉均匀,盖起发酵24小时,第二天又有酵面使用了, 就像酒楼一样不断循环使用,就用源源不断的老酵供应了。 </span><br />
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<span style="font-size: large;">3. 要注意容器及发酵环境的卫生, 避免污染了老酵,不然会发霉败坏, 发出臭味,就要丢弃了。 </span><br />
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<span style="font-size: large;">4. 第二天没使用, 可以把老酵冷冻结冰, 要使用时取出退冰后, 再加入一份(B)材料, 又可重新培养老酵了。 </span><br />
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<span style="font-size: large;">5. 如果厨友们更改这配方比例, 减少糖份的有量,那就要自己斟酌添加水份用量。 如果你想问不加臭粉 或双效发粉/泡打粉行吗? 答案是行的, 但是请不要期待同样的效果。 建议你还是参考制作软绵包子皮。</span><br />
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<span style="font-size: large;">6. 如果没有用臭粉, 就必须完成最后醒发的程序,让包子发大超过双倍大才可以上笼用大火蒸10分钟即可享用, 不用回锅蒸多一回才吃。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXKcq8QOlSp31PTCzhtADqRJrqYJ2Q8ni38PRDNSbocTYVDwVnSYfmsMytTkkUz2rtw27JnlujpM8rKmCZFKKOemkae5RllgchYLZv2TkRr5pjjzpVZcauy0ZhmzQar2dPY16gKYPe-A/s1600/20130820_232859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXKcq8QOlSp31PTCzhtADqRJrqYJ2Q8ni38PRDNSbocTYVDwVnSYfmsMytTkkUz2rtw27JnlujpM8rKmCZFKKOemkae5RllgchYLZv2TkRr5pjjzpVZcauy0ZhmzQar2dPY16gKYPe-A/s640/20130820_232859.jpg" width="640" /></a></div>
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<span style="font-size: large;">下一次肯定要包裹足量的芡汁,制造出芡汁爆浆的效果,等着瞧呗。。。</span><br />
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<br />Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com1tag:blogger.com,1999:blog-2084158411937424995.post-81339875592159143732013-08-18T18:21:00.003-07:002013-08-24T08:39:37.848-07:00叉烧(菜市场版)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrKgmQ6_dREiS0vJ5O-EHqUGhSAA9wQO_9tDndyfzrj5bNP0dUNhkGdI2EU87WQD9pF1_HjnLsJl_TRDe62jYp0v-D3arrNl0Ik6Pr8LhrdGKqadvZZkvCiMh89N9PXI2z-7383zVxpw/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrKgmQ6_dREiS0vJ5O-EHqUGhSAA9wQO_9tDndyfzrj5bNP0dUNhkGdI2EU87WQD9pF1_HjnLsJl_TRDe62jYp0v-D3arrNl0Ik6Pr8LhrdGKqadvZZkvCiMh89N9PXI2z-7383zVxpw/s400/images.jpg" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;"><b>马来西亚的菜市场(又名巴刹,马来话Pasar的音译)里的脆皮烧猪肉档区里,几十年来都在贩卖一种利用在制作脆皮烧猪时剩下的边料,那就是把要烤制脆皮烧猪的后臀腿部比较厚的部位所片下来的瘦肉块烤的一种橙红色的叉烧(肉太厚的部位不好烤, 很难熟透, 往往全只猪的皮都烤脆了, 臀部的腿肉还不能熟,所以要把这部位的肉片薄一些)。还有就是那些卖不完的猪肉块也是会被用来腌渍烧烤增值成高价品再售卖。 </b></span><br />
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<span style="color: #cc0000; font-size: large;"><b>这做法是个卖烧腊的亲戚口述的做法,没交代份量比例,所以大家来和我一起摸索吧!</b></span><br />
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<span style="color: purple; font-size: large;">材料</span><br />
<span style="color: purple; font-size: large;">1. 肥瘦参半的肉块 - 1000g,(自己吃的,选好吃一点的肉块) </span><br />
<span style="color: purple; font-size: large;">2. 糖 - 250至350g {别怕糖太多, 只怕不够多},盐1茶匙。 </span><br />
<span style="color: purple; font-size: large;">3. 蒜汁 - 1汤匙或随口味 </span><br />
<span style="color: purple; font-size: large;">4. 姜汁 - 1汤匙或随口味 </span><br />
<span style="color: purple; font-size: large;">5. 五香粉 - 半茶匙至1茶匙或随口味 </span><br />
<span style="color: purple; font-size: large;">6. 麦芽糖 - 2汤匙,绍兴酒 - 2汤匙(这两样原食谱里是没有的,自己随口味决定要不要加) </span><br />
<span style="color: purple; font-size: large;">7. 橙红色食用色素(我用红曲米粉)</span><br />
<span style="color: purple; font-size: large;"><br /></span>
<span style="color: purple; font-size: large;">做法:</span><br />
<span style="color: purple; font-size: large;">1、把肉洗净,抹干水份,切成条或1.5公分厚的肉块待用。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFM56C9MIc3AYnKEFrz1x1-5tBHc3Wg7sqzqpNJcWx8HSsKAqGK6YsS8AmuQbeZ238qUxFarRp6jCZ6TMeSf4khLvU02ZAbmDr_PW_tVi-c78BdsFaJpCFlmhQgPBKxeVj7SqAW2UyEVE/s1600/%E6%B3%A1%E8%8F%9C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFM56C9MIc3AYnKEFrz1x1-5tBHc3Wg7sqzqpNJcWx8HSsKAqGK6YsS8AmuQbeZ238qUxFarRp6jCZ6TMeSf4khLvU02ZAbmDr_PW_tVi-c78BdsFaJpCFlmhQgPBKxeVj7SqAW2UyEVE/s200/%E6%B3%A1%E8%8F%9C.jpg" width="154" /></a></div>
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<span style="color: purple; font-size: large;">2、把蒜头和姜分别磨成泥后挤出汁液待用,蒜蓉和姜蓉渣别丢弃,可以炒菜用。 </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2atdRzvUR0U-_J6PhbWfZH_NpZqkm610JVfy1SfBGHNg4-4cLv47I4TVBHSxT5KTHW8WNkWY47SWa-ouVhLE55vhWC_bD9ibnFN2dhuUFNTUUEgrnzO4VMaRwjggnkolar5nEXLJDQHs/s1600/20130623_094358.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2atdRzvUR0U-_J6PhbWfZH_NpZqkm610JVfy1SfBGHNg4-4cLv47I4TVBHSxT5KTHW8WNkWY47SWa-ouVhLE55vhWC_bD9ibnFN2dhuUFNTUUEgrnzO4VMaRwjggnkolar5nEXLJDQHs/s200/20130623_094358.jpg" width="170" /></a></div>
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<span style="color: purple; font-size: large;">3、所有全部材料除了麦芽糖混合均匀,用手捉麻至少10分钟,直至酱汁完全被肉块吸收,这样烤叉烧时才肉块才不会出水。 </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KSkTHMO31EUXFRbIbxtK_EmwFy7uZdOUTH7nCn8O19BdqmBFOz4vw-XSfazNORUDV4hE1lgZgUlmmoFJGIPmnpE-gmlzfc4Aoe6kSFT70V2i4uHjcwBwUAAiar0VJnqfdaC0c3b-bPc/s1600/20130623_094344.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KSkTHMO31EUXFRbIbxtK_EmwFy7uZdOUTH7nCn8O19BdqmBFOz4vw-XSfazNORUDV4hE1lgZgUlmmoFJGIPmnpE-gmlzfc4Aoe6kSFT70V2i4uHjcwBwUAAiar0VJnqfdaC0c3b-bPc/s200/20130623_094344.jpg" width="200" /></a></div>
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<span style="color: purple; font-size: large;">4、盖起腌渍4小时(最好腌隔夜)。 </span><br />
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<span style="color: purple; font-size: large;">【烧烤办法】: </span><br />
<span style="color: purple; font-size: large;">1、先把烤箱预热到高热230度C。 </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDNGrlTJP94HPlvyet9_2M8_QB4BOonq2goYP0kctYsUc9T9-CL0HPVAeM8SatEMCQqsChTA5JrDfeQHE7KnmqGuZw_gumTwb5kyUD8SCZJ3u4GDtD8i2F9YIMFlDQsLiJZUillXcxo0/s1600/%E5%9B%BE%E5%83%8F0623.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDNGrlTJP94HPlvyet9_2M8_QB4BOonq2goYP0kctYsUc9T9-CL0HPVAeM8SatEMCQqsChTA5JrDfeQHE7KnmqGuZw_gumTwb5kyUD8SCZJ3u4GDtD8i2F9YIMFlDQsLiJZUillXcxo0/s200/%E5%9B%BE%E5%83%8F0623.jpg" width="200" /></a></div>
<span style="color: purple; font-size: large;">2、在烤盘内垫张铝箔纸(容易清洗),放个铁架。 </span><br />
<span style="color: purple; font-size: large;"><br /></span>
<span style="color: purple; font-size: large;">3、把肉块排在铁架上,放进已经预热230度C的烤箱,高温快烤10分钟。 </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cKU1uvhZ0ldl6-m2KfkLBordiZ0dIilxpWbKCanKgRXlBzEwcuhk750Pkccwxl8LBz5uXNTI66Sq4WuUtor0v_HS571yjFQUNjm34ZzV_tjZlcIWhuK6161k3vD_pdKefmJ57AsFvq0/s1600/%E5%9B%BE%E5%83%8F0121.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cKU1uvhZ0ldl6-m2KfkLBordiZ0dIilxpWbKCanKgRXlBzEwcuhk750Pkccwxl8LBz5uXNTI66Sq4WuUtor0v_HS571yjFQUNjm34ZzV_tjZlcIWhuK6161k3vD_pdKefmJ57AsFvq0/s200/%E5%9B%BE%E5%83%8F0121.jpg" width="200" /></a></div>
<span style="color: purple; font-size: large;">4、取出烤盘, 把肉块滚一层麦芽糖,再进烤箱烘烤肉块的另一面,烤5分钟(巴杀里卖的是挂炉烤的,没刷麦芽糖的, 你也可以省略这刷糖的步骤。 但是如果要卖相好口感佳,就勤快些,别偷懒)。 如果烤盘内有收集到滴下的肉汁, 把汁液倒进小碗内收集起来用来煮叉烧馅汁。 </span><br />
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<span style="color: purple; font-size: large;">5、再重复滚麦芽糖翻面烤的动作两三回, 直到叉烧够焦香为止。 </span><br />
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<span style="color: purple; font-size: large;">6、叉烧要晾凉了现切现吃,避免热时切片免得肉汁被蒸发后,叉烧片变得又干又硬,嚼之乏味。</span><br />
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<span style="color: purple; font-size: large;">温馨小提示:</span><br />
<span style="color: purple; font-size: large;">邱妈咪做了一个试验,和大家分享: 一般肉腌了隔夜后, 会渗出一些肉汁, 在烤前加一些玉米淀粉下去用五指捉麻直至水份再次被肉块吸收回去。 加了玉米淀粉下去捉麻后再烤的叉烧,表面也会有如用了麦芽糖发亮黏黏的效果。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMExHLIf7UfM7YksAs392ezrfKJu9VlGxqCiQdrCPyypzk9J3RfMGQQklafB_vZu2YDOSHPsg9sOWNK7Q1KiMc2L2IdFgsvcDzBCnmRqdc5kFXjoD_kouqIIGvNz78_IT-iuqHvhLgd4/s1600/20130821_103452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMExHLIf7UfM7YksAs392ezrfKJu9VlGxqCiQdrCPyypzk9J3RfMGQQklafB_vZu2YDOSHPsg9sOWNK7Q1KiMc2L2IdFgsvcDzBCnmRqdc5kFXjoD_kouqIIGvNz78_IT-iuqHvhLgd4/s400/20130821_103452.jpg" width="400" /></a><span style="color: purple; font-size: large;"> </span></div>
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<span style="color: purple; font-size: large;">处理好的肉块腌了隔夜后, 会渗出一些肉汁</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqn7RuhIJbMQ-qFstSN9StKF-6WrR27B_UJVHmf7LZ_wPAxcQvkk7EHbsomcKnFRiwXmaIRVTP8w48JC5IaBOsr2hr5Xkdqo7SI8s328G20duXQyT0goCak4rtY8Cg2S59xg9s88UKpiY/s1600/20130821_103947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqn7RuhIJbMQ-qFstSN9StKF-6WrR27B_UJVHmf7LZ_wPAxcQvkk7EHbsomcKnFRiwXmaIRVTP8w48JC5IaBOsr2hr5Xkdqo7SI8s328G20duXQyT0goCak4rtY8Cg2S59xg9s88UKpiY/s320/20130821_103947.jpg" width="320" /></a></div>
<span style="color: purple; font-size: large;">加一满茶匙的玉米淀粉下去用五指捉麻直至水份再次被肉块吸收回去</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HzKr_dzF46icEuegoyYWcOC65H_3rPLTKxBTqxEwQMRQ6EOlE34VBThFvO7IVtl5kRtp822HtP9mp55kqM0IR7XcWbdDNJI9JXJjHZumOgBQ1JTnA_CYQY1fyDigEsQ7m7aXL5ceezI/s1600/20130821_105602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HzKr_dzF46icEuegoyYWcOC65H_3rPLTKxBTqxEwQMRQ6EOlE34VBThFvO7IVtl5kRtp822HtP9mp55kqM0IR7XcWbdDNJI9JXJjHZumOgBQ1JTnA_CYQY1fyDigEsQ7m7aXL5ceezI/s400/20130821_105602.jpg" width="400" /></a></div>
<span style="color: purple; font-size: large;">把肉块摆在烤架上, 下面放个烤盘(要容易清理的话就垫张铝箔纸)。 用玉米淀粉处理过的叉烧肉块在烧烤时渗出不多肉汁, 叉烧很干爽。(注意必须高温烧烤,我把温度调到230度C,只烤了20分钟 - 前后各10分钟)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYEF9neyImq5bWfUIFcSsVym-cmqqkVquVVdtcReN5tWuuqKy5OM0Y4ZvUXrmPw36CIi0KbG1Wg1i7vQgwZaW_WjxIGUJ0ka9XSLoB4T-hj7f3I8SZq0uQNWVGaKkTNBEUPheZvWebQ0/s1600/20130821_111310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYEF9neyImq5bWfUIFcSsVym-cmqqkVquVVdtcReN5tWuuqKy5OM0Y4ZvUXrmPw36CIi0KbG1Wg1i7vQgwZaW_WjxIGUJ0ka9XSLoB4T-hj7f3I8SZq0uQNWVGaKkTNBEUPheZvWebQ0/s640/20130821_111310.jpg" width="640" /></a></div>
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<span style="color: purple; font-size: large;">没有麦芽糖,用玉米淀粉烤的叉烧</span></div>
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<span style="color: purple; font-size: large;">小诀窍</span><br />
<span style="color: purple; font-size: large;">1、烤叉烧就像煎牛排一样,烤箱一定要先预热到高温度, 这样肉块一进到烤箱表面很快就烤干,才能把肉汁锁在肉块内,不然肉块在烘烤时会大量出水。 </span><br />
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<span style="color: purple; font-size: large;">2、平时可以制作多一些冷冻在冷藏库内,随时可以用来炒饭,煎大葱芙蓉蛋或制作叉烧包,很方便。</span><br />
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<span style="color: purple; font-size: large;">3. 叉烧淋汁: </span><br />
<span style="color: purple; font-size: large;">1. 在炒锅内烧热2大匙的叉烧猪油(烤叉烧时收集下来的猪油)没有的话就用姜葱油,或只是1汤匙的食油。</span><br />
<span style="color: purple; font-size: large;">2. 加入2大匙的黑甜面酱, 或海鲜酱爆香, 倒入1杯水或烧烤叉烧是收集下来的肉汁煮开。 再依口味加入糖及酱油调味,最后用少许玉米淀粉水勾芡即可。</span>Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com1tag:blogger.com,1999:blog-2084158411937424995.post-17153880168996282432013-08-05T06:09:00.002-07:002013-08-05T06:21:12.030-07:00 养生萝卜糕(菜头糕)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ6wwOh5xJwImsGcUEdKpR64jgqt5h4fstz166OeQ2jqm0UceaaOlAePhJN5VUbB6lZyDRJJcMwnfiWzib6Wy5GlavBxELAT6rtTGlUMe0DIEAr1jtuGPmfWRbY-k7LpQ67ca1hBjFsY/s1600/20130730_181415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ6wwOh5xJwImsGcUEdKpR64jgqt5h4fstz166OeQ2jqm0UceaaOlAePhJN5VUbB6lZyDRJJcMwnfiWzib6Wy5GlavBxELAT6rtTGlUMe0DIEAr1jtuGPmfWRbY-k7LpQ67ca1hBjFsY/s640/20130730_181415.jpg" width="640" /></a></div>
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<span style="color: #660000; font-size: x-large;">老一辈的潮州人很讲究好意头, 过年过节的时候都喜欢做上一道菜头糕(潮州人称萝卜为菜头), 取个好彩头,曰『彩头高』。 </span></div>
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<span style="color: #660000; font-size: x-large;">邱妈咪喜欢自己磨米浆制作糕点;量多时用低转速的磨浆机,量少时则用高速搅拌杯,为的是尽量避免家人吃下一堆附加在粘米粉内的防腐剂。还有一点就是用自己磨的米浆制作出来的糕点,口感是现成粘米粉制作媲比不上的, 这可能是和米的品质有关吧!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMCxOSMIqmW9PhxfFsxYeaPqsB7udL7o6VObB2TGIPOE4FVke-Xb361VV_SPyZz3gR1Vud8pqgWyC7M0IjngT1iJzRoi0gpKdRjL1kxzV6HxYKiqvd8Q38c7vGs2bHKOGlN0z3XFElKM/s1600/20130730_181310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMCxOSMIqmW9PhxfFsxYeaPqsB7udL7o6VObB2TGIPOE4FVke-Xb361VV_SPyZz3gR1Vud8pqgWyC7M0IjngT1iJzRoi0gpKdRjL1kxzV6HxYKiqvd8Q38c7vGs2bHKOGlN0z3XFElKM/s320/20130730_181310.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">做法:</span></div>
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<span style="font-size: large;">A.主料:</span></div>
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<span style="font-size: large;">白萝卜-1000g</span></div>
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<span style="font-size: large;">大米(选用黏性低的大米,建议用高膳食纤维的糙米,比较养生)– 250g/或粘米粉250g</span></div>
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<span style="font-size: large;">水 – 400g</span></div>
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<span style="font-size: large;">澄粉 (小麦淀粉)– 50g</span></div>
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<span style="font-size: large;">树薯淀粉 或玉米淀粉 - 25g</span></div>
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<span style="font-size: large;">(可以全部用75g的小麦淀粉,或玉米淀粉,或树薯淀粉。这食谱的淀粉比例较大,口感比较软。你也可以选择全用米粉,不要淀粉)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzgVZuwkRbdgSlMaVUAGjk0as3Kz5w0MZxuYrLL0JefQ7unN2-k438bVbbYJnVQEy1xhQJvYsyPhVeHbloAiKBbXoFzfcbgPBQdliRXT1V-nDCOaDlahT_mu8crdAaL4wEoY8FT2VTuo/s1600/20130728_123358.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzgVZuwkRbdgSlMaVUAGjk0as3Kz5w0MZxuYrLL0JefQ7unN2-k438bVbbYJnVQEy1xhQJvYsyPhVeHbloAiKBbXoFzfcbgPBQdliRXT1V-nDCOaDlahT_mu8crdAaL4wEoY8FT2VTuo/s200/20130728_123358.jpg" width="200" /></span></a></div>
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<span style="font-size: large;">B. 配料(份量随意):腊肉切细粒,腊肠切细粒,虾米末,香菇末。<span style="color: #990000;"><b>(不建议用太多的配料导致喧宾夺主, 抢了萝卜的味道。 做出的糕变成了腊味糕而不是萝卜糕了。)</b></span></span></div>
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<span style="font-size: large;">C. 调味料: 盐2茶匙或适量, 糖2茶匙, 胡椒粉适量, 麻油适量(随意)</span></div>
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<span style="font-size: large;">做法:</span></div>
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<span style="font-size: large;">粉浆 </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IFG32tA74IjyJImz0sfYkcU4QxBox6nlXYHXwAMVnr5NmD9Vfo9sORAxQpO6BeaJsx4Lg5r4jngpGS3QbmCakt0WKXwU0kzs46iZ82Zv5HEQi81H0ZYIGXARNTsWQ9CpKbiGoLpvuZ0/s1600/20130731_141713.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IFG32tA74IjyJImz0sfYkcU4QxBox6nlXYHXwAMVnr5NmD9Vfo9sORAxQpO6BeaJsx4Lg5r4jngpGS3QbmCakt0WKXwU0kzs46iZ82Zv5HEQi81H0ZYIGXARNTsWQ9CpKbiGoLpvuZ0/s200/20130731_141713.jpg" width="200" /></span></a></div>
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<span style="font-size: large;">1。 把糙米或白米洗净后用350g的凉水浸泡6小时。 (米洗干净后会吸收了50g的水份,所以现在只需要用到350g的水了)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVF5Qu9V4Mp9wF5FGG0kSF3tYuJCswqIDEGtuuhC6M6cnxfPOTcHGSITA5PtDoWf_Vy8r82b5HcplRx6KxMXP0Je_FgisZa3x2nkxXQPoxPfh-489ehZeaQrU2rHhctmgZm9bYbgsL18/s1600/20130731_200024.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVF5Qu9V4Mp9wF5FGG0kSF3tYuJCswqIDEGtuuhC6M6cnxfPOTcHGSITA5PtDoWf_Vy8r82b5HcplRx6KxMXP0Je_FgisZa3x2nkxXQPoxPfh-489ehZeaQrU2rHhctmgZm9bYbgsL18/s200/20130731_200024.jpg" width="200" /></span></a></div>
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<span style="font-size: large;">2。 把米及浸泡用水一起放入搅拌杯内打成米浆。 如果你的搅拌杯小,就只好分两次处理了。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iZHHszxe6B8Dzu1ZWRMbDUctrV1OJE_Zn2ldUWHtloAPjeTUaiZTLY3ggoxWsw6G2CNmIIfUQh0vCmXfm7d5vQp6nd1gqMcbqDs7Cvy-pC7f_OoyrMdsfM1dH0w55MdNtIADf3vETB8/s1600/yam6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iZHHszxe6B8Dzu1ZWRMbDUctrV1OJE_Zn2ldUWHtloAPjeTUaiZTLY3ggoxWsw6G2CNmIIfUQh0vCmXfm7d5vQp6nd1gqMcbqDs7Cvy-pC7f_OoyrMdsfM1dH0w55MdNtIADf3vETB8/s200/yam6.jpg" width="200" /></span></a></div>
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<span style="font-size: large;">3。 把米浆倒入大碗内, 加入澄粉及树薯粉搅拌均匀,再加入1茶匙细砂糖及1/2茶匙的食盐,拌匀待用。</span></div>
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<span style="font-size: large;">如果自接用粘米粉就把全部的干粉拌均再加入400g的凉水调开即可) </span></div>
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<span style="font-size: large;">萝卜煮法:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMwYbv71da7ITFIweNHVKqoFBrvL9oibb60MrQnItM8FjCmdzoZWbhW0DSAgG8oHNwH1XgVieK6X7LB_PEJLoMaT-6hpMgKz_FqXU7RLkg_qWePuyyShXCGhls74ha7UnDNBgxfrN3O4/s1600/20130728_123344.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMwYbv71da7ITFIweNHVKqoFBrvL9oibb60MrQnItM8FjCmdzoZWbhW0DSAgG8oHNwH1XgVieK6X7LB_PEJLoMaT-6hpMgKz_FqXU7RLkg_qWePuyyShXCGhls74ha7UnDNBgxfrN3O4/s200/20130728_123344.jpg" width="200" /></span></a></div>
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<span style="font-size: large;">1. 把白萝卜洗净削皮后刨成粗丝,刨丝时萝卜丝会渗出水,也可以拌入一半的糖及盐让萝卜渗出水,记得别挤压萝卜丝。渗出的萝卜水别丢弃,留起待用。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBInM17UjvgBcdFf3xiJaTqZPavOKjze8Ry9K2BjYKNsKKt14PrxpA31k1mjTdcLSSkGoJ1lI-DJeVotJhQJ2HbQHGTDNQh_BCHmRcw-DOoLlkmKXjoGf3AaYBz9CtwNC65PjAt_xjBec/s1600/aef2e610gx6Bt2RHF71cf&690.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBInM17UjvgBcdFf3xiJaTqZPavOKjze8Ry9K2BjYKNsKKt14PrxpA31k1mjTdcLSSkGoJ1lI-DJeVotJhQJ2HbQHGTDNQh_BCHmRcw-DOoLlkmKXjoGf3AaYBz9CtwNC65PjAt_xjBec/s1600/aef2e610gx6Bt2RHF71cf&690.jpg" /></span></a></div>
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<span style="font-size: large;">2. 在炒锅里烧热3汤匙的油,依顺序先下腊肉煎出油,再下腊肠煎出油, 再下虾米末爆香,最后下香菇末炒香,盛起待用<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNR2E67gOolTPmWN1HEJDawju3O-JMmQ41pykdVjZ1ORRbCz76Dfi4Bp09Hv7sLjbEQFelDbXGXZV8G-UDEEWIEHWElB41rGy_gayBSAGcyoMMY6Ny7ILrRBwnMp76nW5BsF50DIPMU5M/s1600/20130728_125322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNR2E67gOolTPmWN1HEJDawju3O-JMmQ41pykdVjZ1ORRbCz76Dfi4Bp09Hv7sLjbEQFelDbXGXZV8G-UDEEWIEHWElB41rGy_gayBSAGcyoMMY6Ny7ILrRBwnMp76nW5BsF50DIPMU5M/s200/20130728_125322.jpg" width="198" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LDHCKPFxSK1aak7sH9fs8_x9YkA0_sr7gnCgnaSh6PrQqAmyTvJVGHLrFSRaWIoPQPWMDucuJRkAU1qCmsh3t8Zta0cLCnjYHLSBb2Q86Daevt2Q2hz6xsfrJ9mVBm39EQf01BarQ1Y/s1600/20130728_125314.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LDHCKPFxSK1aak7sH9fs8_x9YkA0_sr7gnCgnaSh6PrQqAmyTvJVGHLrFSRaWIoPQPWMDucuJRkAU1qCmsh3t8Zta0cLCnjYHLSBb2Q86Daevt2Q2hz6xsfrJ9mVBm39EQf01BarQ1Y/s320/20130728_125314.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">3. 把萝卜丝倒入热锅内加1茶匙的糖及1茶匙的盐翻炒至萝卜变软,倒入萝卜水煮沸, 盖起转小火焖煮10分钟左右。</span></div>
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<span style="font-size: large;">4. 10分钟后开盖,这是萝卜已经变透明了,拌入已经爆香的配料, 撒些胡椒粉拌匀,熄火。 </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7k6hStTAbTrZTZfbiCBtO2CSTxo1JSHuo0I3RVCs97DWRvpMXjzeQsVZHqX0NJzhQySZJmTOBEb_f9Xsi9BKOyZFCHMKfjPzUWqV8LicMUEGfNLI1lI0pvFXYO4DzK3cogTIilvvSuQ/s1600/20130728_125604.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7k6hStTAbTrZTZfbiCBtO2CSTxo1JSHuo0I3RVCs97DWRvpMXjzeQsVZHqX0NJzhQySZJmTOBEb_f9Xsi9BKOyZFCHMKfjPzUWqV8LicMUEGfNLI1lI0pvFXYO4DzK3cogTIilvvSuQ/s320/20130728_125604.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">5. 把米浆稍微先拌一拌, 然后慢慢倒入热锅里的萝卜丝混合料中, 一面倒入米浆一面迅速搅拌均匀。 这时候米浆遇热就会变得浓稠。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qcLIt-4l6epJCngPEOOCbhqR1OxlMtjVl8gWhV7elJM3cBWGJLa-vDHQbzjaKVSdx1bEAf38LMNxS2EbYavaymXeCRjUTKtzlCGhx30b9I0eLPGbIBOE4pvlWbOZEZao0llSnEoMhuQ/s1600/20130728_130031.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qcLIt-4l6epJCngPEOOCbhqR1OxlMtjVl8gWhV7elJM3cBWGJLa-vDHQbzjaKVSdx1bEAf38LMNxS2EbYavaymXeCRjUTKtzlCGhx30b9I0eLPGbIBOE4pvlWbOZEZao0llSnEoMhuQ/s320/20130728_130031.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">6. 把拌好半熟的混合料装入预先搽了食油可蒸煮的容器内, 再用个背后涂了油的汤匙或饭匙把凹凸不平的糕面推抹平滑。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bZYhyqmBP8L6vaJIzrP6V2Cxr4kNHzGQuSUKFd_4sTUbtPwYB3UhEZK1TL-JS9AKACBM_XmbUbJ_OMIDIVXp0wTGCN4_NLot9zXWXNzy46b5-9QVk8_jnFDSVtc6BCZBA0bf03Y_Y0Y/s1600/20130803_153644-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bZYhyqmBP8L6vaJIzrP6V2Cxr4kNHzGQuSUKFd_4sTUbtPwYB3UhEZK1TL-JS9AKACBM_XmbUbJ_OMIDIVXp0wTGCN4_NLot9zXWXNzy46b5-9QVk8_jnFDSVtc6BCZBA0bf03Y_Y0Y/s320/20130803_153644-1.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">7. 把容器放入已经上汽的蒸笼内,中大火蒸60分钟以上。(糕蒸的越久就会越Q,不会黏牙,所以老一辈的人一般蒸糕都会蒸两个小时以上,潮州人称为"耗火"。 (如果你不是用竹蒸笼,而你的金属或玻璃蒸笼盖会滴水的话, 建议用个金属盘或盖子把萝卜糕盖起才蒸, 避免糕面坐水糊烂)。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRB99bKL0WBWjNhAVZlh65GTje9q0ipIGb38Lf9oT1m_6bVkxKpUybIBfceFOygxYJDzxARaiqFBC4mqPyyl9_Axyo3soUYlFJnjSZr9OiCS572-J8JbAVIjJQCIMZav1x0MXkqm15ee4/s1600/20130728_145246.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRB99bKL0WBWjNhAVZlh65GTje9q0ipIGb38Lf9oT1m_6bVkxKpUybIBfceFOygxYJDzxARaiqFBC4mqPyyl9_Axyo3soUYlFJnjSZr9OiCS572-J8JbAVIjJQCIMZav1x0MXkqm15ee4/s320/20130728_145246.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">8. 60分钟后, 要确定萝卜糕蒸熟了没, 只需用竹签插入糕中间, 拉出来后尝尝没有没粉粉的口感即可。 (如果蒸2个小时,萝卜糕肯定熟的,这一步可以省起来了。)如果已经糯滑了那代表糕已经熟了。 </span></div>
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<span style="font-size: large;">9. 盖起再蒸5分钟后熄火, 焖10分钟后才开盖取出。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVXyC0gEzQm3DPpSJjj8kNsQlIEo1Zl800nYnoeBpzK4HSKuORJ_nlLPEDKKnlfOmLubotHrA4HFU7JRc0-FJIFwnulsc8gKlYrqk3O5WYgNKVCebouYdpmVWN4MivAUhrWOVzZALyeY/s1600/20130728_174532.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVXyC0gEzQm3DPpSJjj8kNsQlIEo1Zl800nYnoeBpzK4HSKuORJ_nlLPEDKKnlfOmLubotHrA4HFU7JRc0-FJIFwnulsc8gKlYrqk3O5WYgNKVCebouYdpmVWN4MivAUhrWOVzZALyeY/s320/20130728_174532.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">10。 要切片再来煎成金黄的萝卜糕必须等摊凉后才切片,不然会太软,一刀切下去整块萝卜糕散掉。 </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vYwtxNShrQmSmWyphYUIsYYI33PlJyHL3YOpLK_YGK7AD7ZvK3XHRvQ9sbEUwxPlFEnHmhaUp3TOWP_L9TmsrXKJWYdxu4Hs8FSFYgC6mY-HO8FoK3E0q2yp97j5tYqacy9RS9Dsogk/s1600/20130728_174850.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vYwtxNShrQmSmWyphYUIsYYI33PlJyHL3YOpLK_YGK7AD7ZvK3XHRvQ9sbEUwxPlFEnHmhaUp3TOWP_L9TmsrXKJWYdxu4Hs8FSFYgC6mY-HO8FoK3E0q2yp97j5tYqacy9RS9Dsogk/s320/20130728_174850.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">11. 建议最好把摊凉后的萝卜糕放在保鲜盒内密封收在冰箱里隔夜才切片煎,口感才会比较好。</span></div>
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<span style="font-size: large;">12. 也有人喜欢蒸后马上吃, 那就建议分装成个人份的小盅, 蒸好后用汤匙挖着吃。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMMfQfpVheENfdbAk86Y-lp_q0Jyf27LSX8DkJbMaMGgx5A0OqG8PkhEzFUTGBbJ6KtyMRD6Haxh73T5mpdysLgd8uEKjVkbbVufF5iJy-jhA-38CezpeYKhlRu1qe9ApTqjDIC4vE6g/s1600/20130730_181409.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMMfQfpVheENfdbAk86Y-lp_q0Jyf27LSX8DkJbMaMGgx5A0OqG8PkhEzFUTGBbJ6KtyMRD6Haxh73T5mpdysLgd8uEKjVkbbVufF5iJy-jhA-38CezpeYKhlRu1qe9ApTqjDIC4vE6g/s320/20130730_181409.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">13. 可以准备一些干炒萝卜干(甜菜脯),香脆花生米,红葱酥,芹菜末,红椒末及葱花撒在煎至金黄的萝卜糕上上, 做出一道赏心悦目,秀色可餐充满色彩的点心。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRg-hMxypXHHbH6msmGzOx8KgOM_ql21NFpQ8jOP80eAq4SrIQILX9NUcRhdmdK5pTnQl6VBjXoWhzMAFlU1uE66pSqjqdNHlCjAGUNI0qyUprkOpQJt00EAn5np01W6eL7vVu6BqMFzo/s1600/20130730_180332.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRg-hMxypXHHbH6msmGzOx8KgOM_ql21NFpQ8jOP80eAq4SrIQILX9NUcRhdmdK5pTnQl6VBjXoWhzMAFlU1uE66pSqjqdNHlCjAGUNI0qyUprkOpQJt00EAn5np01W6eL7vVu6BqMFzo/s320/20130730_180332.jpg" width="320" /></span></a><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_Rb8sApP4qdyUZwQwyY0AAbxPNC0JYAjoeA4bkV2toFBX2SgIcv-PNH2G7Nm46_WrCnAsQtLAZbAI7mR9v971OfTVPbLLa6DSyjtoRy6ZKHypbFy8Jh0L5AzDkYYiupfovVAIzAEqLI/s1600/20130730_182737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_Rb8sApP4qdyUZwQwyY0AAbxPNC0JYAjoeA4bkV2toFBX2SgIcv-PNH2G7Nm46_WrCnAsQtLAZbAI7mR9v971OfTVPbLLa6DSyjtoRy6ZKHypbFy8Jh0L5AzDkYYiupfovVAIzAEqLI/s200/20130730_182737.jpg" width="200" /></a></span></div>
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<span style="font-size: large;">邱妈咪先在切好成块的萝卜糕表面扑上一层干的玉米淀粉,才下锅用小量油干煎。煎好的萝卜糕要置放在架子上散热, 底部才不会回潮软湿,保持香脆。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IhaI2jl6S54BfV-Y9_DQv9AiVwmWJFB5C0IYdqzM65LaTXV68j0P51PhLOzSgIuHg8ebJX6SHyhdnmDyEoJv9E5KtAMvCuPfN3kWzXtwLTiwo1F7XZlqw4-9fg2owxmfH0RuS0LNw7E/s1600/20130730_181425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IhaI2jl6S54BfV-Y9_DQv9AiVwmWJFB5C0IYdqzM65LaTXV68j0P51PhLOzSgIuHg8ebJX6SHyhdnmDyEoJv9E5KtAMvCuPfN3kWzXtwLTiwo1F7XZlqw4-9fg2owxmfH0RuS0LNw7E/s400/20130730_181425.jpg" width="400" /></span></a></div>
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<span style="font-size: large;">因为比较喜欢焦脆的口感, 所以糕煎的比较‘赤’</span></div>
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<span style="font-size: large;">小诀窍:</span></div>
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<span style="font-size: large;">1. 水量可以跟随自己对萝卜糕的口感硬度增减,自己多试验几次,找出自己认为最完美的比例。 建议量少试作,半份就好。还有萝卜的含水量不一,有一种原生种瘦瘦小小的萝卜,味浓水份小,刨丝时没有渗出水, 那么焖煮时就要加半杯的水补充水份。</span></div>
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<span style="font-size: large;">2. 所用粘米粉对淀粉(澄粉+树薯粉)的比例越高, 糕体就会越硬实。 反之则越糯软。有的人全部用米粉(325g), 不加淀粉。 有的人则米粉9份(290g)对淀粉1份(35g)的比例。 </span></div>
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<span style="font-size: large;">3. 你可以试验加些糯米粉取代淀粉,或用面粉取代树薯粉或取代全部的淀粉,试试不同的口感,找出你及家人最喜爱的口感,因为口感是很个人的。 </span></div>
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<span style="font-size: large;">5. 如果你有个功率大的粉碎机, 可以把米自接粉碎成面, 过细目筛子后加入淀粉拌匀, 再加凉水调开备用。 </span></div>
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<br />Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com8tag:blogger.com,1999:blog-2084158411937424995.post-28041857681483086372013-07-03T22:31:00.001-07:002013-07-03T22:36:28.725-07:00用面包机揉包子及馒头<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jroG2Ow-e5T1zCXVsd_Su7io_OcNdTtqh2z6naovMo1NqKHIadKH36-vIM9Shi9cM0uEMNV5bf8YulSj4JmNiJCUVdW_QT5u5J7QP0zAADUtNDEh4KQwtT5CRDhqUE8AWjnc4wUbdhg/s431/20130621_195505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jroG2Ow-e5T1zCXVsd_Su7io_OcNdTtqh2z6naovMo1NqKHIadKH36-vIM9Shi9cM0uEMNV5bf8YulSj4JmNiJCUVdW_QT5u5J7QP0zAADUtNDEh4KQwtT5CRDhqUE8AWjnc4wUbdhg/s640/20130621_195505.jpg" width="498" /></a></div>
<span style="color: #660000; font-size: x-large;"><b>面包机的揉面团功能,其实是可以用来揉馒头及包子的面团的, 而且效果是很不错的。 上图的包子,玫瑰花型的黑豆沙黑芝麻包子及馒头卷都是邱妈咪用面包机揉面团的, 蒸出来的包子皮及馒头卷确实很睻软,家婆很喜欢它的口感。。。</b></span><br />
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<span style="color: #660000; font-size: large;"><b>材料:</b></span><br />
<span style="color: #660000; font-size: large;"><b>1. 水 - 250ml</b></span><br />
<span style="color: #660000; font-size: large;"><b>2. 即发酵母 - 2茶匙(8g)</b></span><br />
<span style="color: #660000; font-size: large;"><b>3. 油 - 20g</b></span><br />
<span style="color: #660000; font-size: large;"><b>4. 糖 - 60~80g</b></span><br />
<span style="color: #660000; font-size: large;"><b>5. 盐 - 1/2 茶匙</b></span><br />
<span style="color: #660000; font-size: large;"><b>6. 低筋面粉 - 500g</b></span><br />
<span style="color: #660000; font-size: large;"><b>7. 澄粉(小麦淀粉)/玉米淀粉 - 60g</b></span><br />
<span style="color: #660000; font-size: large;"><b>8. 双效发粉 - 1茶匙</b></span><br />
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<span style="color: #660000; font-size: large;"><b>做法:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_YjPbAlmg8lsLYm1Jy0Iy5K5QAb3Fu6CpidUFp3tszs86zs1K5aW3c7PkxtmdsNPhhwHIj8QZKR5v20eXRxMX8yQbw4AaQLMyBTl7GbeBqvIpjEYca0A9qmiM87TU0zgyO1VpJ7R0Do/s1600/20130623_135639.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_YjPbAlmg8lsLYm1Jy0Iy5K5QAb3Fu6CpidUFp3tszs86zs1K5aW3c7PkxtmdsNPhhwHIj8QZKR5v20eXRxMX8yQbw4AaQLMyBTl7GbeBqvIpjEYca0A9qmiM87TU0zgyO1VpJ7R0Do/s1600/20130623_135639.jpg" /></a></div>
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<span style="color: #660000; font-size: large;"><b>图1. 先把水,酵母,1茶匙糖及1汤匙的面粉放入面包机的搅拌槽内,用木勺拌一拌,置放15分钟,等产生丰富的泡沫,对我来说,这步骤太重要了,因为避免万一用了不活跃的酵母而浪费了材料及时间。</b></span><br />
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<span style="color: #660000; font-size: large;"><b>图2. 再把材料依照以上3~8的顺序投进面包机的搅拌槽内。</b></span><br />
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<span style="color: #660000;">图3. 启动面包机搅拌面团的程序。用根木勺子或塑胶刮匙2帮忙翻一翻角落的面粉。</span></b></span><br />
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<span style="color: #660000;">图4. 最后可以利用喷雾器喷一喷面包桶角落的干面粉,让面团比较容易把角落的面粉带上,让搅拌程序更快更加顺畅完整 </span></b></span><br />
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<span style="color: #660000;">图5. 每个品牌的面包机功率及搅拌时间都不一样,所以厨友们需要目测面团的状况。我的面包机搅拌面团程序(不包括发酵)总共只是30分钟,用来揉馒头的话时间稍微不足,揉出来的面团还不是很细腻。所以我会在第31分钟取消面包机继续下去发酵的功能操作,再重新启动多一次搓揉面团的程序。</span></b></span><br />
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<span style="color: #660000;">图6. 但是要注意的是在继续搅拌前如果发现面团黏手,太稀太软,把面团掰成十多块小面团投进面包桶里,再多加一两汤匙的面粉下去,才启动面包机,让它再继续搅拌,使面团更加细滑。</span></b></span><br />
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<span style="color: #660000;">图7. 就是不需要加面粉的话, 邱妈咪也是会把面团掰成十多块小面团投进面包桶里,才再继续搅拌,如是重复两三次,总共再历时15分钟。 这样面团的形成会比较好。</span><span style="color: #660000;">如果你的面包机功率不大,那你可能需要完成2个搓揉面团的程序。才继续进入发酵的阶段。我的面包机做这食谱的份量则需要一个程序后再增加多揉15~20分钟左右。</span></b></span><br />
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<span style="color: #660000;"><span style="font-size: large;"><b>图8. 把搅打成细腻的面团留在面包桶内发酵60~90分钟。 </b></span></span><br />
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<span style="font-size: large;"><b><span style="color: #660000;">9. </span><span style="color: #660000;">60~90分钟后,</span><span style="color: #660000;">把发酵超过双倍大的面团放气,再搓揉一会。</span></b></span><br />
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<span style="color: #660000;">10. 取出面团,滚圆休面一会后, 就可以切割整形, 继续包包子或制作刀切馒头的程序了。</span></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFqQiwR5dOcu86RS7AggSOiiOhAm2LmqTq-ZNM8o43HlMBenA-BVwgAtyf6VSIpkHV6bFJEZPJvAv9lsWePtaDVuk6Y2Y8U_W_hyphenhyphen70LVRvhl7kayRLj5dkDi-Qoiasl2mr1Yxyuh7KB8/s350/breville-bread-maker-bbm600-medium.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFqQiwR5dOcu86RS7AggSOiiOhAm2LmqTq-ZNM8o43HlMBenA-BVwgAtyf6VSIpkHV6bFJEZPJvAv9lsWePtaDVuk6Y2Y8U_W_hyphenhyphen70LVRvhl7kayRLj5dkDi-Qoiasl2mr1Yxyuh7KB8/s320/breville-bread-maker-bbm600-medium.jpg" width="320" /></a></div>
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<span style="color: #660000; font-size: large;"><b>邱妈咪从这常光顾的家电商家1234estore新购买的BREVILLE BBM600 面包机,澳洲制造,钢材机身。</b></span><br />
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<span style="color: #660000; font-size: large;"><b>BBM600有个自动投坚果的隔间。 这面包机可以搅打最大至1250g的面团重量。</b></span><br />
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<span style="color: #660000; font-size: large;"><b>这面包机可以另外设定个人的制作程序,所以我把它设定成以下操作程序,用来揉馒头或包子面团:</b></span><br />
<span style="color: #660000; font-size: large;"><b>1. 预热 - 0秒</b></span><br />
<span style="color: #660000; font-size: large;"><b>2. 揉面团1 - 5分钟</b></span><br />
<span style="color: #660000; font-size: large;"><b>3. 揉面团2 - 40分钟</b></span><br />
<span style="color: #660000; font-size: large;"><b>4. 发酵1 - 60分钟</b></span><br />
<span style="color: #660000; font-size: large;"><b>5. 放气 - 60秒</b></span><br />
<span style="color: #660000; font-size: large;"><b>6. 发酵2 - 15分钟</b></span><br />
<span style="color: #660000; font-size: large;"><b>7. 滚圆 - 60秒</b></span><br />
<span style="color: #660000; font-size: large;"><b>8. 发酵3 - 0分钟</b></span><br />
<span style="color: #660000; font-size: large;"><b>9. 烤 - 0分钟</b></span><br />
<span style="color: #660000; font-size: large;"><b>10. 加坚果 - No</b></span><br />
<span style="color: #660000; font-size: large;"><b>11. 保温 - 0度</b></span><br />
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<span style="color: #660000; font-size: large;"><b>接下来就取出面团,滚圆休面一会后, 就可切割整形包包子或制作刀切馒头的程序了。</b></span><br />
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<span style="color: #660000; font-size: large;"><b>邱妈咪将会陆续上载这面包机的作业图片。。。</b></span>Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com1tag:blogger.com,1999:blog-2084158411937424995.post-85140616943807100652013-07-01T20:04:00.000-07:002013-07-01T20:04:17.357-07:00玫瑰豆沙包<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxBuv0RpgyPVY_Vm2W1NYgr8JaXZPWjAvWw3t68bYXEHkVvk33biEBM5wgKVgttZv4AGTAPaE7uoCjALA21KjDA5STp_WqKX_6VhT18Q8ARRdSndWOM0sr1C_KUko1iGfLYZAlvx8MmU/s795/aef2e610gde5f31183325&690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxBuv0RpgyPVY_Vm2W1NYgr8JaXZPWjAvWw3t68bYXEHkVvk33biEBM5wgKVgttZv4AGTAPaE7uoCjALA21KjDA5STp_WqKX_6VhT18Q8ARRdSndWOM0sr1C_KUko1iGfLYZAlvx8MmU/s1600/aef2e610gde5f31183325&690.jpg" /></a></div>
<b><span style="color: #990000; font-size: x-large;">邱妈咪最注重的是孩子的三餐,尤其是早餐。身体经过了长达整十个小时的断食,血糖肯定非常低。如果没有好好的补充糖份及营养, 空着肚子上学,不止学习效果非常低, 而且对身体会造成很大的伤害。 豆沙包是简单易做有营养丰富的早餐, 有空闲时多做几个收藏在冰箱里, 早上用蒸锅蒸热, 配上一杯营养饮料, 就是一个营养早餐啦!下来邱妈咪会多写几个简易早餐的方子,让在外住宿没有妈妈在身边照料三餐的孩子们当个参考,好好保养宝贵的身子。。。</span></b><br />
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<span style="color: #990000; font-size: x-large;"><b>这图片里是邱妈咪最新学习制作的玫瑰造型豆沙包, 养眼养颜又养生! </b></span><br />
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<span style="font-size: large;">材料:</span><br />
<span style="font-size: large;">1. 自制健康红豆沙 (或市售豆沙) 240g,分成12份滚圆冷藏一会,比较好操作。</span><br />
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<span style="font-size: large;">2. 直接发酵甜面团 500g (材料如下)</span><br />
<span style="font-size: large;">低筋面粉260g</span><br />
<span style="font-size: large;">澄粉或玉米淀粉40g</span><br />
<span style="font-size: large;">细砂糖45~60g</span><br />
<span style="font-size: large;">盐 1/8cc</span><br />
<span style="font-size: large;">双效发粉/泡打粉 - 1茶匙(4g)</span><br />
<span style="font-size: large;">食用臭粉 - 1/4茶匙(1g,也可以不用)</span><br />
<span style="font-size: large;">即发酵母粉 - 1茶匙(4g)</span><br />
<span style="font-size: large;">温水130g</span><br />
<span style="font-size: large;">1. 把1茶匙的糖融入温水内, 加入一汤匙的面粉泡开,加入酵母充分融化, 放置一旁15分钟左右确定酵母的活跃性(会产生丰富的泡沫)。 </span><br />
<span style="font-size: large;">2. 然后把其余的糖倒入搅拌盆内拌一拌,再加入其他的干粉材料, 稍微搓揉一下,最后拌入白油或猪油,仔细搓揉15~20分钟成表面幼滑光亮的面团, 滚圆盖起, 松弛40分钟左右。</span><br />
<span style="font-size: large;">2. 把面团分成12份面剂子,滚圆。</span><br />
<span style="font-size: large;">3. 因为玫瑰包的造型手法还不完美, 所以现在大家就暂时用普通的包包子手法吧!把每份面剂子擀成5mm厚的面皮,放上一颗红豆沙馅。把包子包好,垫上一小块馒头纸,放在蒸笼里, 用喷雾器在包子上喷一层水雾,盖起,醒20分钟至双倍大(醒发时间取决于室内的温度).才上锅蒸(水已经滚开),中大火蒸8分钟。</span><br />
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<span style="font-size: large;">小提示:</span><br />
<span style="font-size: large;">1、如果能在制作豆沙时,拌入一些玫瑰糖浆进入豆沙的话,那就会更贴近主题,会更完美啦~ </span><br />
<span style="font-size: large;">2、如果要更漂亮的玫瑰豆沙包, 可以下一些玫瑰红的食用内色素在甜面团内。</span><br />
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<span style="font-size: large;">以下包玫瑰花形的手法</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFnlvho9Sbxw5APZhtffcPe7oloFusFKz-dltDUYxWMPBuOUXZ7abzG63iI3G0Hb1Hy35PWq5gCdV6VQmvld-6r_42AtAYa72hck4auhnH1gL4iHwKtNA08fQ_I-QQpUBEL8BxXX3o4Y/s1024/%E7%8E%AB%E7%91%B0%E5%8C%85.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFnlvho9Sbxw5APZhtffcPe7oloFusFKz-dltDUYxWMPBuOUXZ7abzG63iI3G0Hb1Hy35PWq5gCdV6VQmvld-6r_42AtAYa72hck4auhnH1gL4iHwKtNA08fQ_I-QQpUBEL8BxXX3o4Y/s640/%E7%8E%AB%E7%91%B0%E5%8C%85.jpg" width="460" /></span></a></div>
<span style="font-size: large;">1、休面后把面团分成12~16份剂子,一一滾圓后休面10分钟,才擀开成5mm厚的面皮。 </span><br />
<span style="font-size: large;">2、可以用个塑料盖绑3根细绳(用利刀在盖子边缘割沟槽,细绳才不会溜脱开),用来轻印个切痕在擀开的面皮上, 方便切割成六等份的花瓣, 中间3份之一的面积别切断。 </span><br />
<span style="font-size: large;">3、把整形好的玫瑰豆沙包醒发20分钟左右至双倍大,用中火蒸10分钟至包子皮熟透。</span><br />
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<span style="font-size: large;">注意要点:</span><br />
<span style="font-size: large;">1. 面皮可以分成6瓣或8瓣(用个苹果除核切割器印出8瓣的切痕), 中间的底部不要留的太小,以免有缝漏馅。</span><br />
<span style="font-size: large;">2. 第一层的花瓣最好是稍微密合一些。</span><br />
<span style="font-size: large;">3. 最后的一层花瓣需要稍微向两侧拉阔拉薄一些,然后两边接合处需要捏紧,以防蒸时撑开。</span><br />
<span style="font-size: large;">4. 捏好后用双掌把包子的底部稍微搓圆堆高,让玫瑰花比较立体, 不会矮矮扁扁的。 </span><br />
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<span style="font-size: large;">这里补充一下,如果你家正好有面包机, 那就再好不过了, 利用面包机的揉面团功能来代劳揉面团的功夫。因为每个款式的面包机功率不一样, 再加上面团的大小, 所以要判断需要经过多少遍的揉面团的工序。办法如下:</span><br />
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<span style="font-size: large;">1. 经过面包机一遍的揉面团工序后, 不要等发酵, 马上目测面团的表面是不是很幼滑, 如果面团表面是幼滑的话, 那么就把它滚圆,接着下一个盖起发酵的流程。</span><br />
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<span style="font-size: large;">2. 如果面团的表面是粗糙的话,关掉面包机的电源,然后开电重新启动揉面团的功能,让面团揉多一回合,或是半回合就够了(目测,搓揉半途后面团幼滑的话,就行了。 不必一定得完成第二个回合),接下来就把面团滚圆,进入发酵的程序了</span><br />
<br />Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-90179621489117429682013-07-01T19:51:00.002-07:002013-07-01T19:54:58.805-07:00红豆沙馒头卷<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusLxG2wZQVQjg6Y-Vk3lrwsBlPaYYOLOyNRIrFrvMdWeS6BSWn0hbCnmDoBG6uG5LF3Yu3UW7-sQ_u7uCNYU9jMJIJKEcinnKyrUJJjwKlT5K_DI3WZ6BBf0eZPbrofdrrGOrrjOVQLo/s1600/20130508_223547-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusLxG2wZQVQjg6Y-Vk3lrwsBlPaYYOLOyNRIrFrvMdWeS6BSWn0hbCnmDoBG6uG5LF3Yu3UW7-sQ_u7uCNYU9jMJIJKEcinnKyrUJJjwKlT5K_DI3WZ6BBf0eZPbrofdrrGOrrjOVQLo/s640/20130508_223547-1.jpg" width="640" /></a></div>
<span style="background-color: white; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 24px;"><span style="color: #741b47; font-size: large;"><b>不用搓,不用揉, 邱妈咪示范用调理机及压面机做表面幼滑细腻的红豆沙馒头卷。 食物调理机及压面机, 如果用法的当, 确实是个厨房里的好帮手。 使用食物调理机唯一的缺点,就是机器升温快, 所以需要用到冰水以克服这个缺点。。。。。</b></span></span><br />
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<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>1. <u><a href="http://mommykhoo.blogspot.com/2013/05/blog-post_10.html" target="_blank">自制健康红豆沙</a></u>一份。</b></span><br />
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<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: xx-small;"><b>2. 面团: </b></span></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>如果想要比较有嚼劲的口感, 建议您用老面发酵法: </b></span><br />
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<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: xx-small;"><b>A.先把材料分成2部分:</b></span></span><br />
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<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>1.老面: </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>包粉/低筋面粉 - 200g </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>糖 - 2茶匙 </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>水 - 100g </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>即溶酵母 - 1.5茶匙 </b></span><br />
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<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: xx-small;"><b>2. 甜面团 </b></span></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>1. 包粉/低筋面粉 - 150g </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>2. 澄粉/玉米淀粉 - 50g </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>4. 猪油/白油/玉米油 - 20g </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>5. 糖 - 50~70g </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>6. 盐 - 半茶匙 </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>7. 发粉 - 1.5茶匙(不用也可以,发粉的作用是防止塌面) </b></span><br />
<span style="color: #741b47; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: medium;"><b>8. 水 - 30~50g(先加一半,后面太干的话再慢慢加)</b></span><br />
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<span style="font-size: large;">I) 制作面团:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFgdFVgpz19S0Yj7ijh-FoH2SoYOYq6JY3NVaZUmLv3umhrG9t2NkLBuoU1OHsNAirXCUmj8jaIRHHZe9ZGxjXvL303YyQfL_CUirbO9uGoZYTxvDjPj7AWoM1728kiRtv3uyhRfHNjM/s1600/laomiantuan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFgdFVgpz19S0Yj7ijh-FoH2SoYOYq6JY3NVaZUmLv3umhrG9t2NkLBuoU1OHsNAirXCUmj8jaIRHHZe9ZGxjXvL303YyQfL_CUirbO9uGoZYTxvDjPj7AWoM1728kiRtv3uyhRfHNjM/s640/laomiantuan.jpg" width="640" /></a></div>
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<span style="font-size: large;">A. 老面做法/Starter Dough: </span><br />
<span style="font-size: large;">1. 在一个搅拌盆内,先把第一次发酵面团(A)材料中的酵母,糖及一汤匙的面粉溶入100cc的温水中. </span><br />
<span style="font-size: large;">2. 放置20分钟以确定酵母的活跃性后(有发丰富的泡沫). </span><br />
<span style="font-size: large;">3. 再加入全部制作老面的低筋面粉 </span><br />
<span style="font-size: large;">4. 揉成均勻的團,蓋好让面团处于30度C的温度下發酵4~6小时 </span><br />
<span style="font-size: large;">5. 发酵六小时后的面团,有濃郁酒香味。 </span><br />
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<span style="font-size: large;">B. 甜面团/Sweet Dough:</span><br />
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<span style="font-size: large; text-align: center;">(1)先把 1茶匙的发粉加入澄粉或玉米淀粉及低筋面粉过筛待用 </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">(2) 接着把(B)材料的细砂糖, 水,油等材料加入已经發酵了4~6小时的(A)面团中 ,搓揉至糖溶解。采用食物调理机作业的请跳过步骤(3),直接进入步骤(4)的机器使用法.</span><br />
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<span style="font-size: large;">(3) 最后加入筛过的(1)干粉类,仔细揉10分钟至光亮不黏手(如果是用压面机压成面片,只需揉8至10分钟就可以了,待会过了几遍压面机, 面片就会很幼滑了。 如果使用擀面棍的话, 面团就得揉20分钟左右至光滑细腻).然后将面团滚圆,盖起松弛醒发15分钟,才继续整形的动作。 </span><br />
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<b style="color: #b81515; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 21.81818199157715px; line-height: 25px;">(4) 采用食物调理机的厨友, 请跳过下图的图一及图二, 直接把(1)及(2) 放入食物调理内, 开动机器进入图三。</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtuUNafQia6ZS79ilivZYlDaSCWns6Fi_N8d1nMCkMriLkc6oyq-Z3y5nD2Nc4ARUVOtEzh3Go3lfEqmw8bu_4Qbw1yZZ-zAEOnJl2SGXUbGCJE3wlnp_PWBPwFOtVu4XCHxSDct06Qsk/s1600/FP+BAOZIPI3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtuUNafQia6ZS79ilivZYlDaSCWns6Fi_N8d1nMCkMriLkc6oyq-Z3y5nD2Nc4ARUVOtEzh3Go3lfEqmw8bu_4Qbw1yZZ-zAEOnJl2SGXUbGCJE3wlnp_PWBPwFOtVu4XCHxSDct06Qsk/s1600/FP+BAOZIPI3.jpg" /></a><span style="font-size: large;"><br /></span><span style="font-size: large;">食物调理机的详细做法解说,可参考<span style="color: red;"><u><b>用食物调理机做包子皮</b></u></span>。</span><br />
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<span style="font-size: large;">(II) 制作豆沙馒头卷 (图2)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCp07D7p2WxkQd_aoVMNnm9uTjJfF14Wwhks97BRX6KuK71dtHnkiLydLtBnAjx2TLV76xyrCpXbXIvz0-p-KPtydlz5G8ZSvCx9d_Sx_JGbWCJ7RgVWTcu6E0keZKSg9IbHd-MX1TV8/s1600/sdmantou.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCp07D7p2WxkQd_aoVMNnm9uTjJfF14Wwhks97BRX6KuK71dtHnkiLydLtBnAjx2TLV76xyrCpXbXIvz0-p-KPtydlz5G8ZSvCx9d_Sx_JGbWCJ7RgVWTcu6E0keZKSg9IbHd-MX1TV8/s1600/sdmantou.jpg" /></a></div>
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<span style="font-size: large;">1. 把第二次发酵好的面团分成4团, 搽些面粉,用压面机最大的厚度压五至六遍成光滑的面片,每压一遍后把面片对折再重复压面的动作。 </span><br />
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<span style="font-size: large;">2.把面片上的面粉刷掉,然后均匀的涂一层豆沙,面片的四周留剩下1.5cm的边,不涂搽豆沙</span><br />
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<span style="font-size: large;">3. 接着做紧密卷起的动作,从长方形面片的短边卷起, 面皮尾端涂一层水比较好黏合。把捏紧的接口朝下,然后滚动面棍,尽量搓成圆径一致的面棍。放置松弛10分钟后,每根面棍切成2份或3份馒头。面棍子两端切下来不平整的面团别丢弃,用来做花卷。 </span><br />
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<span style="font-size: large;">4. 把整形好的馒头排放在蒸笼内, 盖起做最后发酵40~60分钟左右至超过双倍大。 </span><br />
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<span style="font-size: large;">5. 建议大家采用两段蒸法来制作馒头, 成功率是九成九。方法:把水烧开后, 把馒头上笼用小火蒸10分钟让馒头发起定型, 然后把蒸笼离锅, 打开盖子让热气及水汽散一散2分钟,这时的馒头是半熟的,所以表面颜色暗淡。 过后再上锅用中大火蒸5~8分钟,如果馒头比较大, 最好可以蒸10分钟至馒头表面光亮即可。用这两次蒸法可以避免馒头皱皮的现象。</span><br />
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<span style="font-size: large;">没有压面机, 就动用万能的擀面棍!</span><br />
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Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com1tag:blogger.com,1999:blog-2084158411937424995.post-67594401548952879022013-07-01T19:46:00.001-07:002013-07-01T19:54:25.285-07:00酥皮烧包(芙蓉烧包)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFvkwoObLiPC2g_mQmUutWa1u7iOXU6xdxgsqGqfMSjsSp7WNCHjbZyb_Gr_OKmnYYaUBZosaORw1elrLz3aXljdzNK9GneYGQT0NEPyQyX7UzekixHEhMYwaspi1ETUASS-8W8J0rdg/s448/20130626_155552-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFvkwoObLiPC2g_mQmUutWa1u7iOXU6xdxgsqGqfMSjsSp7WNCHjbZyb_Gr_OKmnYYaUBZosaORw1elrLz3aXljdzNK9GneYGQT0NEPyQyX7UzekixHEhMYwaspi1ETUASS-8W8J0rdg/s640/20130626_155552-1.jpg" width="640" /></a></div>
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<span style="color: #4c1130; font-size: x-large;"><b>邱妈咪正在密集的训练即将出国与大帅哥在温哥华团聚的媳妇, 希望来日在异乡能以熟悉的食品香味解解乡愁。。。。</b></span><br />
<span style="color: #4c1130; font-size: x-large;"><b>(上图是我家媳妇的作品, 不错看吧!)</b></span><br />
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<span style="color: #4c1130; font-size: x-large;"><b>这图中作品正是我家大帅哥所喜好的小吃, 也是马来西亚有名的小吃之一 : </b></span><br />
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<span style="color: #4c1130; font-size: x-large;"><b>~ 酥皮叉烧包~ </b></span></div>
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<span style="font-size: large;">材料:</span><br />
<span style="font-size: large;">酥皮材料:</span><br />
<span style="font-size: large;">A. 水皮:普通面粉-200g, 白油/猪油/食油-60g, 糖-30g, 盐-14茶匙, 水-100ml</span><br />
<span style="font-size: large;">B. 油皮:普通面粉-150g, 白油/猪油/食油-100g。</span><br />
<span style="font-size: large;">叉烧馅汁</span><br />
<span style="font-size: large;">1。叉烧酱1汤匙</span><br />
<span style="font-size: large;">2。 糖1汤匙</span><br />
<span style="font-size: large;">3。 酱油1汤匙</span><br />
<span style="font-size: large;">4。麻油1茶匙</span><br />
<span style="font-size: large;">5。 水80ml</span><br />
<span style="font-size: large;">6。 玉米淀粉1满茶匙+面粉1满茶匙+2汤匙水搅匀待用。</span><br />
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<span style="font-size: large;">自制叉烧150g,切片后改刀切成1cm的小方片。(半肥瘦的比较可口)</span><br />
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<span style="font-size: large;">A: 水皮做法: 把水皮的材料在搅拌盆内混均匀后, 再工作台上搓揉3~5分钟, 然后滚圆,盖起松弛15分钟。</span><br />
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<span style="font-size: large;">B: 油皮做法: 把油皮材料在搅拌盆内混均匀后, 拌至均匀, 然后滚圆, 盖起松弛15分钟。</span><br />
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<span style="font-size: large;">C。叉烧馅煮法:</span><br />
<span style="font-size: large;">把叉烧馅的材料除了第六项的湿淀粉外,全在小锅内拌匀,然后开火烧开,再拌入湿淀粉快手拌匀,煮成浓稠状。叉烧酱可以买现成的罐装的,或自己调制: 自制叉烧酱(改良版)</span><br />
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<span style="font-size: large;">D。叉烧块可以买现成的,或自己用小烤箱烤制叉烧 。把叉烧切成指甲片大小,拌入叉烧馅汁内,放进冰箱里冷藏一会,包包子时比较好操作。</span><br />
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<span style="font-size: large;">D. 包子做法:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmON4TdbuBQMtpXpLkLcPGy-YnQneizADgUs13PdsDDZ5xq-S1vsi_K2huuBIqArQAd4bvZVpxTwBx4ILWz2F8FiLPu7k6wtGkLiuP5Vq-_byhi3OJRxhru9erhi_7Hihhz2bggW_kMDc/s1600/%E9%85%A5%E7%9A%AE%E5%8F%89%E7%83%A7%E5%8C%851.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmON4TdbuBQMtpXpLkLcPGy-YnQneizADgUs13PdsDDZ5xq-S1vsi_K2huuBIqArQAd4bvZVpxTwBx4ILWz2F8FiLPu7k6wtGkLiuP5Vq-_byhi3OJRxhru9erhi_7Hihhz2bggW_kMDc/s1600/%E9%85%A5%E7%9A%AE%E5%8F%89%E7%83%A7%E5%8C%851.jpg" /></a></div>
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<span style="font-size: large; text-align: center;">1. 将水皮面团和油皮面团各分成15份,搓圆。 </span><br />
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<span style="font-size: large;">2. 把水皮面剂子稍微压扁,用水皮来包入油皮面剂子,</span><br />
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<span style="font-size: large;">3.滚圆,把封口朝下,放置松弛一会。 </span><br />
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<span style="font-size: large;">4. 把松弛好的面剂子擀成牛</span><br />
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<span style="font-size: large;">5. 卷起成圆筒状。</span><br />
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<span style="font-size: large;">6. 然后把筒状的面剂子压扁成长条形,再卷起。 </span><br />
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<span style="font-size: large;">7. 把最后卷起的小面筒子的接口朝下放置松弛15分钟, 松弛够时间比较容易擀成薄片。 </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKDs0bdiDMBZfg4MY5xlmACf_qdCyscr5ENn776sAmeWomPISR696DRD4KT6Hh9W9NjKjVc-OojU6MrqyyBjMHs4cfQI1KGPn9lpL6CLcVGn-JygCVXp_fRJchyphenhyphenUQF5Hufvv_Y56kAGg/s1024/20130628_193530-1+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKDs0bdiDMBZfg4MY5xlmACf_qdCyscr5ENn776sAmeWomPISR696DRD4KT6Hh9W9NjKjVc-OojU6MrqyyBjMHs4cfQI1KGPn9lpL6CLcVGn-JygCVXp_fRJchyphenhyphenUQF5Hufvv_Y56kAGg/s1600/20130628_193530-1+(1).jpg" /></a></div>
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<span style="font-size: large;">8. 把小面筒子直立起来(卷圈面朝上)</span><br />
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<span style="font-size: large;">9. 用手指把接口处按着</span><br />
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<span style="font-size: large;">10. 再用手掌将面筒往下倾向接口处压</span><br />
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<span style="font-size: large;">11. 把接口处压在圆饼下</span><br />
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<span style="font-size: large;">12. 然后擀成圆薄片,新手们可以在面薄片的周园涂一层水, 让它比较容易粘合收口。 </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEt-u9QkXK3CrYkn2l4J3qDAVl8Ru62DPk3uVq58sil8mSGFRjHXSaZMs0XhZbPg1ZeMu2xV6Raw-Pps54gfVeSd2cN3yIpzvAWHkqxEE7l_sui3x8sn5wLJZyPlERDbBfUx3gEJtc7k/s1600/%E9%85%A5%E7%9A%AE%E5%8F%89%E7%83%A7%E5%8C%852.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEt-u9QkXK3CrYkn2l4J3qDAVl8Ru62DPk3uVq58sil8mSGFRjHXSaZMs0XhZbPg1ZeMu2xV6Raw-Pps54gfVeSd2cN3yIpzvAWHkqxEE7l_sui3x8sn5wLJZyPlERDbBfUx3gEJtc7k/s1600/%E9%85%A5%E7%9A%AE%E5%8F%89%E7%83%A7%E5%8C%852.jpg" /></a></div>
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<span style="font-size: large;">13. 包入馅料以包包子的手法折起.</span><br />
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<span style="font-size: large;">14.排放在烤盘上,涂上蛋液,放入预热烤箱以180度烤15分钟。</span><br />
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<span style="font-size: large;">15. 取出包子, 晾凉一会, 大约15分钟,再涂上一层蛋液,洒上少许芝麻(随意),再进烤箱继续烤15~20分钟至金黄色即可。</span><br />
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<span style="font-size: large;">图中的挞皮胚是邱妈咪在不浪费的大原则下, 把剩下的一份酥皮再利用, 做出酥皮草莓挞, 真的是无心插柳成荫, 味道口感好得很!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnWhFuirAFQbGLAilEYDd_4q0cxDEtKI-nMeehGjggHwSJ4bXl1vd1IiqmW1JYWNgCD5zeSu6ebLNGJvvB3phOLJXd1Bp-bwPazzGvYuOzscB8aFPElDld_197Ab1fmtRCqiUaVUy0UQ/s622/20130626_150040-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnWhFuirAFQbGLAilEYDd_4q0cxDEtKI-nMeehGjggHwSJ4bXl1vd1IiqmW1JYWNgCD5zeSu6ebLNGJvvB3phOLJXd1Bp-bwPazzGvYuOzscB8aFPElDld_197Ab1fmtRCqiUaVUy0UQ/s640/20130626_150040-1.jpg" width="604" /></a></div>
<span style="font-size: large;"> 把烤好的成品放置在架子上晾凉一会, 防止包子底部受潮。</span><br />
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<span style="font-size: large;">小叮咛:</span><br />
<span style="font-size: large;">1. 包子分两时间段烤, 是为了确保考出来的酥皮能真正的酥脆。 </span><br />
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<span style="font-size: large;">2. 没有马上吃的话, 在烤了第一段后, 就可以把包子晾凉冷藏起来。 要吃掉时候就把包子从冰箱拿出来升温后, 再涂多一层蛋液, 180度C的温度再烤20分钟即有香酥的叉烧包享用啦! </span><br />
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<span style="font-size: large;">3. 也可以调煮简易的叉烧肉来包包子, 如下: </span><br />
<span style="font-size: large;">材料:猪肉/鸡肉绞肉(粗绞肉)200g、大葱1粒(切碎)、罐头青豆-2汤匙(随意) </span><br />
<span style="font-size: large;">调味料:盐1荼匙、白糖或叉烧酱3汤匙、蚝油1汤匙(也可以不用)、生抽1茶匙、老抽1荼匙(用叉烧酱的话就不要老抽了)、麻油1茶匙、十三香粉或五香粉-1/2茶匙 </span><br />
<span style="font-size: large;">芡汁:玉米淀粉2茶匙+面粉1茶匙+1汤匙水 </span><br />
<span style="font-size: large;">做法:热3汤匙油,炒香大葱,加入猪肉/鸡肉碎炒一会,再加入调味料炒至稍干,加入青豆(如有用)。打芡,待冷。 。</span><br />
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Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com3tag:blogger.com,1999:blog-2084158411937424995.post-21898335781145184082013-05-10T22:06:00.003-07:002013-05-10T22:45:28.186-07:00自制健康红豆沙<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcs-NzFqZ-5TZtP9R6ArhhnkF04f9vCKY6JUVjtRJ3mAFuEhH_7IbVr7KvTOZCF7p_TVqlZI3mUyKyMY3OY1sCLdCeApMHCwMvkeFI6eWVNSZXwUcBkV3mauDKKtgShYCWz9RgXw66_c0/s1600/20130510_180632-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcs-NzFqZ-5TZtP9R6ArhhnkF04f9vCKY6JUVjtRJ3mAFuEhH_7IbVr7KvTOZCF7p_TVqlZI3mUyKyMY3OY1sCLdCeApMHCwMvkeFI6eWVNSZXwUcBkV3mauDKKtgShYCWz9RgXw66_c0/s640/20130510_180632-1.jpg" width="578" /></a></div>
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邱妈咪爱自己在家自制红豆沙,可以选择用麦芽糖,白糖或赤糖。 除此之外,可以选用果糖/寡糖(糖尿病患者适用)。 还有可以减少脂肪的摄取量, 值得花一点心思去做。。。。</h2>
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<u>材料:</u></h3>
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1. 煮熟开花红豆2.5杯(240ml的量杯)<br />2. 麦芽糖 - 2汤匙<br />3. 白砂糖或赤糖 - 1~3汤匙<br />4. 花生油或玉米油 - 1~2汤匙<br />5. 玉米淀粉或小麦淀粉1.5汤匙<br />××家有糖尿病患者,可以选用果糖/寡糖</h3>
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做法:</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NTQj6xhZCeZedJYbe_Nbqva83eThVU2U2zJlirLwoPFmUT8_sBron8zgufScuMJGtibiw303y0X0tv1osfQHay3kKeZJelY2H4hOd7d2L5gcAlh6QZ4DlM-_foM8y8-2E5MRjNEP3f8/s1600/20130510_123935-1+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NTQj6xhZCeZedJYbe_Nbqva83eThVU2U2zJlirLwoPFmUT8_sBron8zgufScuMJGtibiw303y0X0tv1osfQHay3kKeZJelY2H4hOd7d2L5gcAlh6QZ4DlM-_foM8y8-2E5MRjNEP3f8/s320/20130510_123935-1+(1).jpg" width="320" /></a></div>
1. 图1-1. 将煮熟开花的红豆趁热捞起(节能减碳的煮豆方法可以参考<span style="color: red;"><u><a href="http://mommykhoo.blogspot.com/2012/02/blog-post_21.html" target="_blank">蜜红豆</a></u></span>的做法)。</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNWO6J9X28QJ3QQsorycxgM1xJiKLnBt6RaK2WFCAAGoue1d3hAWBGDH0CRI_VhOz3ncJL8giIZ6sVzIRVIMQkgmSMFhVSIYadRoEqN0Bf_NaDKGMzH3GO-RWgqvafz1LTIv7I_G07TU/s1600/20130510_124128-1-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNWO6J9X28QJ3QQsorycxgM1xJiKLnBt6RaK2WFCAAGoue1d3hAWBGDH0CRI_VhOz3ncJL8giIZ6sVzIRVIMQkgmSMFhVSIYadRoEqN0Bf_NaDKGMzH3GO-RWgqvafz1LTIv7I_G07TU/s320/20130510_124128-1-1.jpg" width="288" /></a></div>
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<br />2. 图1-2. 加入麦芽糖及砂糖捣拌制糖溶解后。</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpnRCEZ2CLxEXN31njyB-4FvZwoRqa8Ki2o1SKGqge3U_6GDpJu9zNYz7Tzh_st1iUG6nH6Vwl4NYoTzSbh_fa7T1r_CrOwird9ijtvEdCwb6tRrvX0xByTMTJEBF5UpCk-0vUbilW2Q/s1600/20130510_124232-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpnRCEZ2CLxEXN31njyB-4FvZwoRqa8Ki2o1SKGqge3U_6GDpJu9zNYz7Tzh_st1iUG6nH6Vwl4NYoTzSbh_fa7T1r_CrOwird9ijtvEdCwb6tRrvX0xByTMTJEBF5UpCk-0vUbilW2Q/s320/20130510_124232-1.jpg" width="320" /></a></div>
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3. 图1-3. 倒入搅拌杯内。<h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOC2zWm1A0XBxMb9oxk3gcBpqe-USuBPqawk9DfjXlc3kbK0QMJqec1Zn3_-OH3rrZe_EbG7uxNRiAT84YTf8e_AvkE1BGXHXbNzx1ZKYdx7PfaToiuP_i9U5923YRAqxPemCu1f-qbdI/s1600/20130510_124407-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOC2zWm1A0XBxMb9oxk3gcBpqe-USuBPqawk9DfjXlc3kbK0QMJqec1Zn3_-OH3rrZe_EbG7uxNRiAT84YTf8e_AvkE1BGXHXbNzx1ZKYdx7PfaToiuP_i9U5923YRAqxPemCu1f-qbdI/s320/20130510_124407-1.jpg" width="320" /></a></div>
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4. 图1-4. 加入淀粉后, 开动机器把红豆打成细红豆泥。</h3>
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5. 把红豆泥倒入厚底煎锅内, 拌入食油(如果使用玉米油的话, 可以加入半茶匙的麻油,会很香)</h3>
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6. 用慢火煮, 不断搅拌至红豆泥离锅,可以堆成一坨。(红豆泥冷却后会更黏稠的)</h3>
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<br />7. 图1-5. 冷却后的红豆沙</h3>
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8. 图1-6. 这健康版的红豆沙只适合用来做包子,馒头,面包之类的食品, 并不适合做月饼喔! 做月饼的豆沙需要在多加1杯的油,熬到大部分的水份蒸发为止。</div>
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注解: 1. 邱妈咪不浪费的大原则,所以使用搅拌机把红豆打成泥, 不要网筛把红豆膜隔弃,以免浪费了丰富的纤维及维生素。<br />2. 也可以用微波炉大火加热2分钟后, 用中小或继续煮10~15分钟, 间中取出搅拌一下, 直至红豆沙足够黏稠为止。<br />3. 万一最后红豆沙冷却后发现太过干硬, 可以拌些热水下去.(慢慢一点一点的加喔!)<br />4. <a href="http://blog.sina.com.cn/s/blog_aef2e6100101m8r5.html" target="_blank"> <u><span style="color: red;">糖尿病患适用的增甜剂资讯</span></u></a> 链接</h3>
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<br style="background-color: #fcffec; color: #5e5e5e; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 19.09090805053711px; font-weight: bold; line-height: 25.454544067382813px;" /><span style="background-color: #fcffec; color: #5e5e5e; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 19.09090805053711px; font-weight: bold; line-height: 25.454544067382813px;">5. 如果锅内还剩余不少的红豆汤, 在邱妈咪的不浪费大原则下, 前头就可别把红豆全部捞起, 故意剩下一些豆豆在锅内,再加些龙眼干,一些浸透的百合或西米露,汤不够的话可以稍微再加些水,煮到红豆烂一些, 再加些红糖, 又是一道饭后甜品啦!!</span><br style="background-color: #fcffec; color: #5e5e5e; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 19.09090805053711px; font-weight: bold; line-height: 25.454544067382813px;" /><div class="separator" style="background-color: #fcffec; clear: both; color: #5e5e5e; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 19.09090805053711px; font-weight: bold; line-height: 25.454544067382813px; text-align: center;">
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Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com2tag:blogger.com,1999:blog-2084158411937424995.post-38630438255859699382013-05-04T03:24:00.000-07:002013-05-10T22:32:38.948-07:00南洋风味沙爹烤肉串及花生沾酱<h2>
沙爹烤肉串可以说是马来西亚三大民族的最爱,邱妈咪也不例外喔!以下呈现邱妈咪的私家沙爹及花生沾酱的食谱,与大家分享。。。</h2>
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沙爹肉串材料:<br />A. 去骨鸡全腿 - 3个, 用刀尾稍微剁断筋后, 切成一口大小的肉块。<br />B。 腌料:<br />1. 黄姜拇指般大小,干葱5颗。(没用黄姜可用姜黄粉替代)<br />2. 香茅 - 4支,只取头部6吋左右的部位,切成薄片后加(1)搅烂。<br />3. 芫茜子粉 - 2茶匙<br />4. 孜然粉 - 2茶匙<br />5. 小茴香粉 - 2茶匙<br />6. 桂皮粉 - 1/2茶匙<br />7. 椰浆/椰奶 - 半杯或半杯水加2大匙食油<br />8. 糖 - 3〜5汤匙<br />9. 盐 - 足够调味</h2>
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<br />C. 花生沾酱材料:<br />1. 花生300~500g(花生炒香后去膜碾碎)<br />2. 糖-100g<br />3。红糖 -150g<br />4。 阿参膏(罗望子-如图1)40g - 泡500ml水后,仔细搓揉后,滤出500ml的阿参汁<br />5。 姜黄粉 - 1茶匙<br />6。 蜡烛果(Buah keras /candle nut)- 2 颗(作用是让酱汁浓稠,没有无所谓)<br />7。干锅炒香以下香料: 芫茜子,小茴香,孜然各1茶匙<br />8。 2 片南姜,2片姜,10~20条辣椒干(预先用热水泡软),7颗干葱,5瓣蒜头,7支香茅 - 只取头部切薄片,虾米20g<br />9。 食油1杯<br />10。 八角2个,桂皮一小支。</h2>
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<br />做法:<br />烤肉串做法:<br />1。把A加入(B)腌料捉麻后,腌至少4小时后,最好腌半天以上,用竹签串起烧烤。</h2>
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<br />花生沾酱煮法:<br />1。 把材料6,7,8及9用搅拌杯搅拌成细酱。<br />2。 把(1) 用热锅加八角及桂皮炒至焦香。<br />3。 拌入姜黄粉, 再加入白糖及盐抄一抄。<br />4。 倒入阿参汁煮开,加入花生碎及红糖搅拌均匀。<br />5。 小火慢煮至红油浮出花生酱表面即可。<br />1。 除了鸡肉,也可以用牛肉,羊肉,猪肉或任何肉类。<br />2。 鸡肉要带皮烤才香。</h2>
Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-4816725538739304192013-05-02T07:39:00.002-07:002013-05-10T22:32:58.816-07:00自制叉烧酱(改良版)<span style="background-color: white; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 24px;"><span style="color: blue; font-size: large;"><br /></span></span>
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<span style="background-color: white; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 24px;"><span style="color: blue; font-size: large;">邱妈咪一直不断的在尝试调出接近李锦记口味的叉烧酱, 经过不断的试验改进, 终于调出了有8成相似的自家制的叉烧酱了。。。</span></span><br />
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<span style="background-color: white;"><span style="color: blue;"><span style="font-family: simsun; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><br />材料:<br /><span style="word-break: normal; word-wrap: normal;">(A)</span><br /><span style="word-break: normal; word-wrap: normal;">红腐乳汁或酱油 - 3 汤匙</span><br /><span style="word-break: normal; word-wrap: normal;">糖 - 300g</span><br /><br /><span style="word-break: normal; word-wrap: normal;">(B)</span><br /><span style="word-break: normal; word-wrap: normal;">十三香粉 - 4~6茶匙 ( 没十三香,用五香粉也行,再加些其他的香料粉</span><span style="word-break: normal; word-wrap: normal;">)</span><br /><span style="word-break: normal; word-wrap: normal;">玫瑰露酒或米酒 - 2 汤匙(禁酒者可以不用,加水)</span><br /><span style="word-break: normal; word-wrap: normal;">红曲米粉 - 2茶匙 (或食用红色素少许)</span><br /><span style="word-break: normal; word-wrap: normal;">蒜头粉 - 2~3茶匙</span><br /><span style="word-break: normal; word-wrap: normal;">洋葱粉 - 2~3茶匙</span><br /><span style="word-break: normal; word-wrap: normal;">玉米油或葱头油 - 3大匙(注:没有洋葱粉,就用4~5大匙的油慢火煎香3~4颗干葱, 只留下葱油冷切后待用, 葱酥可以用在别的用途上.)</span><br /><span style="word-break: normal; word-wrap: normal;">黄豆酱 - 1汤匙(在细目筛子内用茶匙磨烂过筛成酱泥)</span><br /><span style="word-break: normal; word-wrap: normal;">盐 - 少许</span><br /><span style="word-break: normal; word-wrap: normal;">柠檬汁 - 1汤匙(或白米醋半汤匙)</span><br /><span style="word-break: normal; word-wrap: normal;">水 - 2汤匙</span></span><span style="font-family: simsun; font-size: 14.666666984558105px; line-height: 21.33333396911621px;"></span></span></span><br />
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<span style="background-color: white; color: blue; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><span style="word-break: normal; word-wrap: normal;">姜汁 - 汤匙(或少许干姜粉)</span><br /><span style="word-break: normal; word-wrap: normal;">(C)</span><br /><span style="word-break: normal; word-wrap: normal;">麦芽糖-150g</span><br /><span style="word-break: normal; word-wrap: normal;">玉米粉或太白粉 - 2汤匙 2~3汤匙水调开。</span><br /><span style="word-break: normal; word-wrap: normal;">麻油 - 1~2汤匙</span><br /><br />做法:<br /><span style="word-break: normal; word-wrap: normal;">1. 先把红腐乳汁及糖在锅内搅拌均匀。(不喜欢腐乳味的朋友可以不用,用酱油取代腐乳汁)。 喜欢腐乳味的,可以加10~30g的红腐乳在砂糖内(</span><span style="line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">在细目筛子内用茶匙磨烂过筛成腐乳泥</span><span style="word-break: normal; word-wrap: normal;">再用)。</span><br /><span style="word-break: normal; word-wrap: normal;">2. 在锅内把调匀的(A) 及全部的(B)材料用慢火煮至糖溶化为止。</span><br /><span style="word-break: normal; word-wrap: normal;">3. 加入麦芽糖煮溶后,再加入玉米粉水充分煮开,熄火,最后加入麻油。</span><br /><span style="word-break: normal; word-wrap: normal;">4. 冷却后装罐, 冷藏。</span><br /><span style="word-break: normal; word-wrap: normal;">注:冷藏后的叉烧酱可能会有回结糖砂结晶体的状况, 但是别担心, 叉烧酱还是可以照常使用。如果不想有结糖砂的情况出现,可以加1茶匙的柠檬汁或1/2茶匙的白米醋。</span><br /><br /><span style="word-break: normal; word-wrap: normal;">温馨小提士:</span><br /><span style="word-break: normal; word-wrap: normal;">1.最简单的即席叉烧腌料: 蒜蓉或蒜头粉,洋葱粉,食油,(没有洋葱粉就用些葱头油), 糖, 盐,五香粉或十三香粉,酱油,麻油, 红色素(或红麴米粉),料酒,腌出来的叉烧也很美味。</span><br /><br /><span style="word-break: normal; word-wrap: normal;"><br /></span></span><br />
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<span style="background-color: white;"><span style="color: blue;"><span style="font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><span style="word-break: normal; word-wrap: normal;">2. 到药材店买些红麴米来磨成粉, 不但可以当成天然的红色染料,还具有降低血脂及胆固醇的药效。</span><br /><br /><br /><br /><br /><span style="word-break: normal; word-wrap: normal;">3. 没有十三香粉可以用2茶匙的五香粉加些</span></span><span style="font-size: 23.636363983154297px; line-height: 36px; word-break: normal; word-wrap: normal;">八角(大茴香)粉,</span><span style="font-size: 23.636363983154297px; line-height: 36px; word-break: normal; word-wrap: normal;">沙姜(三奈)粉,</span><span style="font-size: 24px; line-height: 1.5; word-break: normal; word-wrap: normal;">小茴香粉,仁砂粉,甘草粉,白胡椒粉,肉豆蔻粉,干姜粉,桂皮粉,</span><span style="font-size: 23.636363983154297px; line-height: 36px; word-break: normal; word-wrap: normal;">花椒粉,</span><span style="font-size: 24px; line-height: 1.5; word-break: normal; word-wrap: normal;">丁香粉,橘皮,白芷等等(尽量有什么就用什么吧!)</span></span></span></div>
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<span style="color: blue; font-size: 24px; line-height: 1.5; word-break: normal; word-wrap: normal;"><b style="background-color: white;">比较重要的是八角粉及砂姜粉这两样,没有这些香料粉也不要紧, 腌肉块时敲碎一些手上有的香料一起下去腌。</b></span></div>
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<span style="background-color: white;"><span style="color: blue;"><span style="font-size: 24px; line-height: 1.5; word-break: normal; word-wrap: normal;"><b>如果你会常做叉烧,就拜托药材店的师傅帮你把这些香料打成粉,比例大约是八角3份,砂姜2份,</b></span><span style="font-size: 23.636363983154297px; line-height: 36px; word-break: normal; word-wrap: normal;"><span style="word-break: normal; word-wrap: normal;"><b>小茴香粉,仁砂粉,甘草粉,白胡椒粉,肉豆蔻粉,干姜粉,桂皮粉各1份,</b></span></span><span style="font-size: 24px; line-height: 1.5; word-break: normal; word-wrap: normal;"><b>花椒,丁香,橘皮,白芷各半份。如30g:20g:10g:5g。建议您依自己口味的喜好,斟酌增减所用香料的份量比例</b></span><span style="font-size: 24px; line-height: 1.5; word-break: normal; word-wrap: normal;">)</span></span></span></div>
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<span style="background-color: white; color: blue; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><br />4. 腌叉烧时,下酱料后不断用手捉麻肉块至少10分钟,直至腌料被肉块吸收完为止。 捉麻后的肉块会稍微膨大发软(如右图),这样处理过的肉块烤出来的叉烧才不会死硬。<br /><br /><span style="word-break: normal; word-wrap: normal;"><br /></span></span></div>
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<span style="background-color: white; color: blue; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><span style="word-break: normal; word-wrap: normal;"><br /></span></span></div>
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<span style="background-color: white; color: blue; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><span style="word-break: normal; word-wrap: normal;">5. 如果要叉烧肉块更柔软, 可以先用半个苹果/梨/1小块凤梨磨成果泥后加2汤匙水用筛子挤出果汁,用果汁来捉麻肉块2至3分钟后(外面的烧烤师傅会用小苏打水或化学嫩肉精), 才加叉烧酱下去捉麻7~8分钟至酱汁被肉块吸收为止。</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ltde5AsMQB2GcJXbf_jSazcEfko3tO878IK6-yNuWI0dnATs2Q1UX5gqNgga1TQsHl7skkzMiQayBi1b4D0vkkVQFrTu-ydInM8j4VxGlReSITlXXvdkTypshLCZBsgzJx4sGFn1ibU/s1600/aef2e610gdabf822d27b6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ltde5AsMQB2GcJXbf_jSazcEfko3tO878IK6-yNuWI0dnATs2Q1UX5gqNgga1TQsHl7skkzMiQayBi1b4D0vkkVQFrTu-ydInM8j4VxGlReSITlXXvdkTypshLCZBsgzJx4sGFn1ibU/s640/aef2e610gdabf822d27b6.jpg" width="640" /></a></div>
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<span style="color: blue; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">自制嫩肉精: <wbr></wbr></b></span></div>
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<span style="color: blue; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">1. 用刀子刮开青木瓜的皮,或木瓜树顶端的软皮, 收集几滴流出来的白色乳汁(千万别贪多,不然肉块会化的太烂),加些水,用来捉麻肉块。</b></span></div>
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<span style="color: blue; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">2. 半茶匙的小苏打加4汤匙的水化开(用于500g 的肉块)</b></span></div>
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Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-88053160839178038882013-03-24T17:29:00.003-07:002013-03-24T19:21:09.163-07:00用焖烧锅制作奶酪(酸奶)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBs3NfwH29rGq0t98vgZ2x1xdjLc7OxevdMOw962ugW5g9HfLp6QK3uadp8nZmYkymdh9yEhp9uewm-Jiuw9WIkMKzo06t1PoQJIXC9hscpNB95qVRgKhKHmeuzBCT-Iz0eQ7AdFPWvLw/s1600/208929_544579508898924_483328763_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBs3NfwH29rGq0t98vgZ2x1xdjLc7OxevdMOw962ugW5g9HfLp6QK3uadp8nZmYkymdh9yEhp9uewm-Jiuw9WIkMKzo06t1PoQJIXC9hscpNB95qVRgKhKHmeuzBCT-Iz0eQ7AdFPWvLw/s400/208929_544579508898924_483328763_n.jpg" width="400" /></a></div>
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<b><span style="color: purple; font-size: large;">如果你想吃家里自制无添加剂的优格而不想投资一个酸奶/优格机,加上刚好家里有个焖烧锅,就可以物尽其用,用焖烧锅来发酵酸奶/优格。</span></b><br />
<b><span style="color: purple; font-size: large;"><br /></span></b>
<b><span style="color: purple; font-size: large;">这方法是用超市里卖的原味的优格(plain natural yogurt)做引子(starter),要注意别买到含防腐剂的,因为里面的乳酸菌早就都已经死翘翘了,优格是发不起来的。</span></b><br />
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<b><span style="color: purple; font-size: large;">材料:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNE1jW9X2S2LoQPrTsLJCSQUzdYuWGFrd2RfAbR7J9QtaxqB3C81B9iu8aJW50PGElMQdjr98Ae0Jge5cycg3GjYaKQ_KUySRC-1twKSeStB_u2LRgORC1Ks39G-8RWg5lKJ9vn2pgero/s1600/%E5%9B%BE%E5%83%8F0135.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNE1jW9X2S2LoQPrTsLJCSQUzdYuWGFrd2RfAbR7J9QtaxqB3C81B9iu8aJW50PGElMQdjr98Ae0Jge5cycg3GjYaKQ_KUySRC-1twKSeStB_u2LRgORC1Ks39G-8RWg5lKJ9vn2pgero/s200/%E5%9B%BE%E5%83%8F0135.jpg" width="198" /></a><b><span style="color: purple; font-size: large;">1。全脂牛奶1000ml、</span></b><br />
<b><span style="color: purple; font-size: large;">2。Marigold或Dutchlady Natural Yogurt (或任何牌子的无防腐剂原味奶酪)-1 小杯(180cc)</span></b><br />
<b><span style="color: purple; font-size: large;">3。糖依个人口味,但也不建议太甜。(要添加果酱食用的话就不要加糖了)</span></b><br />
<b><span style="color: purple; font-size: large;">4。全脂奶粉 6至8汤匙</span></b><br />
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<b><span style="color: purple; font-size: large;">做法:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oLonZ3rImohokq9FMO0q46hkYZ8Pm2JMWe4S24HyENelaX-jTAj5DtzV91hQQOTzqky1q_2WRGoZRVeSa9_KWToTF715KCTM5hGmO-Fp69j-Nz8k3HVaJXUfZrmHoSpiIG5upWC6pXg/s1600/20130219_225342.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oLonZ3rImohokq9FMO0q46hkYZ8Pm2JMWe4S24HyENelaX-jTAj5DtzV91hQQOTzqky1q_2WRGoZRVeSa9_KWToTF715KCTM5hGmO-Fp69j-Nz8k3HVaJXUfZrmHoSpiIG5upWC6pXg/s320/20130219_225342.jpg" width="245" /></a></div>
<b><span style="color: purple; font-size: large;">1、先准备一个装成品的容器,用个耐热的Tupperware或密封玻璃瓶都行,洗净后用开水烫一遍晾干备用。 </span></b><br />
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<b><span style="color: purple; font-size: large;">2、牛奶和糖入锅,隔水炖热至糖溶解及牛奶加热65度以上后离火。也可以把牛奶自接放进锅中加热, 但是要不停慢火搅拌,避免底部烧焦, 牛奶就会有焦味哦!如果你有微波炉, 就用小火微波牛奶3~5分钟即可</span></b><br />
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<b><span style="color: purple; font-size: large;">3、把加热的牛奶放至45度不烫手。(建议你投资一个煮食用的温度计)这时才把natural yogurt倒进Tupperware里或玻璃容器中, 然后倒入温奶,搅拌均匀。注意 yogurt要提前一小时先从冰箱拿出来,让它升至室温,不要太冷。</span></b><br />
<b><span style="color: purple; font-size: large;"><br /></span></b>
<b><span style="color: purple; font-size: large;">4、把容器或玻璃罐锁紧盖子,然后把容器放进已经装了2cm热水的焖烧锅的外锅里,锅里要先放个高出水面的铁架子,把容器放在架子上,盖好焖烧锅。把锅子放在阳台或屋外有温度的地方。</span></b><br />
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<b><span style="color: purple; font-size: large;">5. 让加了yogurt的牛奶在焖烧锅内发酵至浓稠。 如果发酵还没完成,而热水已经冷了,就要换过热水,前后大约需要发酵4〜8小时,取决于锅内的温度及starter的品质。5小时以内的奶酪是甜的, 慢慢就变酸了。(建议您在还没做奶酪前先测试一次焖烧锅的保温性能。在焖烧锅内注入2cm的热水, 5小时后测量一下热水的温度,看会少过55度C吗?如果会少过的话, 那么就要在5小时前换热水了。 如果水还是热的话, 那就可以自接发酵5~8小时了)</span></b><br />
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<b><span style="color: purple; font-size: large;">6. 奶酪发酵后, 有时会有乳清透析出来(那是发酵超时的情况), 千万别倒掉这微黄色的水,它含有非常营养的氨基酸和其他的维生素,把这水加进搅打果汁维他奶里喝掉。自制的优格口感不能比较市售的幼滑, 因为市售的有添加物稳定剂和emulsifier或淀粉。可是自制的是纯天然的。如果用纱布把优格隔滤,把优格滤干出来, 放置8小时后, 就成了yogurt cheese了。水可别丢弃。</span></b><br />
<b><span style="color: purple; font-size: large;"><br /></span></b>
<b><span style="color: purple; font-size: large;">7. 优格可以加些果汁打成成优格果汁维他乳, 或采用比较浓一些的牛奶做出比较浓稠的yogurt,再加些有机果酱搅拌,冷冻后成yogurt ice-cream。要注意所用的果汁或果酱千万不可含有防腐剂, 因为防腐剂会把优格里的益菌杀了了, 妈妈们就白忙一场了喔!!</span></b><br />
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<b><span style="color: purple; font-size: large;">温馨提示:</span></b><br />
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<b><span style="color: purple; font-size: large;">1。你可以买盒装或罐装的牛奶, 或鲜奶, 或自己用奶粉冲泡也行。自己冲泡的话, 就不用加热了。自接用比较热的温水冲泡, 然后放凉一些至不烫手的温度。 可以用Full Cream的牛奶再加一些奶粉下去的成果最理想了,用1000ml的盒装的Full cream全脂牛奶加热后, 加入6~8汤匙的奶粉冲开, 放置等温度不烫手就可以开始做了)</span></b><br />
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<b><span style="color: purple; font-size: large;">2。 结冻优格冰激凌时,半途中把半凝结的优格搅打一遍,再回到冰库内继续凝结,成品会比较幼滑。</span></b><br />
<b><span style="color: purple; font-size: large;"><br /></span></b>
<b><span style="color: purple; font-size: large;">3。 可以用优格来拌沙拉,比较健康。或用来取代一半的美乃滋, 减少油脂量。</span></b><br />
<b><span style="color: purple; font-size: large;"><br /></span></b>
<b><span style="color: purple; font-size: large;">4。 制作千岛沙拉酱: 美乃滋,优格,蕃茄酱,白醋,少许洋葱碎,砂糖,黑胡椒,腌黄瓜碎。(不用美乃滋,全用优格会更健康)</span></b><br />
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<b><span style="color: purple; font-size: large;">5。做好的优格先收起一小罐密封,冷藏在冰箱里最冷的角落(不是结冰,可收藏10天)。留待下一次再做优格时当引子,在没污染的情况下可不断循环。</span></b><br />
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<br />Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-2076957149672647642013-03-24T17:16:00.000-07:002013-03-24T17:17:15.317-07:00考生安神养气补脑汤<br />
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<span style="color: #990030; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b><span style="background-color: white;">继考取了SPM 11个A后,小少爷又再在英国剑桥高级教育文凭的As水准考试中考取了全科A的成绩, 让邱爹地欣慰孩子可以顺利的去追求他心目中的理想。我俩是鼓励他到澳洲升学,因为5年就能考取到医生的执业学位,但是他一心想到加拿大去。然而加拿大则需要8年的时间才能开始执业, 因为需要先考个理科学位后才可以继续申请念4年医科的专业学位。 问他为什么一定要到加拿大去? 他答: “因为第一,那里有哥哥。 第二,美加的医学研究世界第一!” 听了差点掉泪, 他还是兄弟情深!</span></b></span></div>
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<span style="color: #990030; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">前几天小儿子在视讯中告知他刚同时收到了加拿大蒙特利尔的麦吉尔(McGill)及温哥华的UBC两所大学的录取信。 这好消息让邱妈咪欢欣不已后,很头疼到底要舍弃哪一家大学的学位。弟弟是想要和在UBC念工程的哥哥住在一块,倒是大儿子建议弟弟到北美洲生物医学系的顶尖名牌学府麦吉尔大学(McGill)念生理医学,到最好的学府里去追求他的理想。</b></span></div>
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<span style="background-color: white; line-height: 21.111112594604492px; word-break: normal; word-wrap: normal;"><span style="font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;">百度搜寻到的资料:麦吉尔大学 McGill University 立于1821年,于魁北克省的蒙特利尔市,是加拿大唯一一所能与</span><wbr></wbr><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;">多伦多大学相提并论的大学。(据近年来的统计得出结论:多伦多大</span><wbr></wbr><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;">学实行淘汰制,也就是说录取的时候收的人比较多,而中间不停的淘</span><wbr></wbr><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;">汰,而麦吉尔大学则是录取比较严格,以全校入学生平均90%的分</span><wbr></wbr><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;">数位居近年来Mclean杂志大学排名加拿大第一)。 <wbr></wbr></span></span></span></div>
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<span style="background-color: white; line-height: 21.111112594604492px; word-break: normal; word-wrap: normal;"><span style="font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;">同时,麦吉尔的医学院在加拿大首屈一指,是无数学子梦寐以求的地<wbr></wbr>方。麦吉尔的学术研究水平之高可与美国常春藤盟校媲美。</span></span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"> 麦吉尔于2005年在麦克琳加拿大大学排行榜中与多伦多大学</span><wbr></wbr><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;">并列第一,并接着于2006,2007年独占鳌头。而在2007</span><wbr></wbr><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;">年的泰晤士專上教育增刊世界大学排名中,麦吉尔大学在全球排在第</span><wbr></wbr><span style="line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;">12位。</span></span><span style="color: #990030; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b> <wbr></wbr></b></span></span></div>
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<span style="color: #990030; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">我和邱爹地最后决定就让他自己做出抉择。 我还调侃小少爷说: 你都已经几岁了? 还想跟着哥哥的尾巴!?</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">回想这十多年来所经历的长期抗战(无数场的考场之战)中所面对的生理及心理压力, 令邱妈咪唏嘘不已。 想想,就在这里公开一些伴着孩子们成长的补脑汤,提神茶及男孩转骨汤的食谱,让同样伴着孩子抗战的妈妈们参考一番~</b></span></div>
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<b style="background-color: white; font-size: 24px; line-height: 36.66666793823242px; text-align: center;"> 谷精子</b></div>
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<span style="background-color: white;"><b style="font-size: 24px; line-height: 36.66666793823242px;"> <wbr></wbr> <wbr></wbr> <wbr></wbr> <wbr></wbr> </b><b style="font-size: 22px; line-height: 33.333335876464844px;">黄精(我用黑色的那种)</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">补脑汤食谱:</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">洋参 - 3克</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">黄精 - 6克</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">谷精子 - 6克</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">当归 - 3克</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">川穹- 1克</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">枸己子 - 15克</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">鸡腿子 - 1支</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">佐料: 盐,米酒, 生姜各少许(可放也可以不放, 我下酱油不下盐)。</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">这些药材用两碗水煮滚后慢火炖4小时后,滤出汤汁后再加些水煮鸡腿块20至30分钟。 可以当菜配饭吃, 也可以下面线当夜宵。 <wbr></wbr>如果孩子怕药材味太浓, 就把药材减半。 邱妈咪比较重视长期一点一滴慢慢的食疗,而不是大补特补的方式,最重要的是孩子不要抗拒饮用。</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">后来孩子在外寄宿, 不方便炖煮, 邱妈咪就把一剂的药材分成4份, 用茶包袋缝起, 冲沸水在焖烧罐里焖两三个小时后, 当茶喝。</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">我问儿子们喝了这补脑汤会感觉到成效吗?大儿子答: 比较容易记起要点, 头脑没有这么累, 而且也比较好睡眠。 <wbr></wbr>嗯! 那</b></span></div>
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<span style="color: #6f3198; font-size: 24px; line-height: 36.66666793823242px; word-break: normal; word-wrap: normal;"><b style="background-color: white;">就好!!</b></span></div>
Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com2tag:blogger.com,1999:blog-2084158411937424995.post-56412490048117147442013-01-28T17:49:00.003-08:002013-04-29T06:39:26.201-07:00大发包(用老面及两段蒸法)<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white;"><b style="color: #740000; font-family: simsun; font-size: 32px; line-height: 1.5;">龙年快走入尾声了,依惯列今天家里举行祭祀酬谢神明,感恩这一年里风调雨顺,万事顺利,大家身体健康,出入皆平安。 昨晚赶工用两段蒸法蒸出2个白泡泡,幼绵绵,各重两斤(1公斤重)的大发包。蒸出来的大发包表面光滑不裂开, 看了真开心。</b><span style="color: #464646; font-family: simsun; font-size: 14px; line-height: 21px;"></span></span><br />
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<b style="background-color: white; color: #740000; font-size: 32px; line-height: 1.5;">跟往常一样请了80岁的公公给大发包题字,各写了一个‘福’ 及 ‘发’字。当年家穷的公公只有机会念了两年的私塾,而他只会繁体字。每年家里凡是在包子上写字的功夫都是留给他老人家的,然后两个左撇子的儿子们都会说:阿公的字很漂亮哦,我们的字太难看了(真的是很难看~)!!他老人家就越写越开心!! (~。~)</b><span style="background-color: white;"><br /></span></div>
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<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">如果想要比较有嚼劲的口感, 建议您用老面发酵法:</span></div>
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<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">A.先把材料分成2部分:</span></div>
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<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">包粉/低筋面粉 - 350g</span></div>
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<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">If you want to have a more chewy texture, it is recommended
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Low gluten flour/ pao flour - 350g</div>
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Sugar - 1 tablespoon</div>
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Water - 190g</div>
<div class="MsoNormal" style="text-indent: .25in;">
Instant yeast - 2 tsp</div>
<div class="MsoNormal" style="text-indent: .25in;">
<br /></div>
</span></div>
<div>
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">2.甜面团</span></div>
<div>
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">1. 包粉/低筋面粉 - 150g</span></div>
<div>
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">2. 澄粉/玉米粉 - 50g</span></div>
<div>
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">4. 玉米油 - 40g</span></div>
<div>
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">5. 糖 - 80g</span></div>
<div>
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">6. 盐 - 半茶匙</span></div>
<div>
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">7. 发粉 - 1茶匙(不用也可以,发粉的作用是防止塌面)</span></div>
<div>
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">8. 水 - 80g</span><br />
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;"><br /></span></div>
</div>
<div style="font-family: simsun; line-height: 21px;">
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;"></span><br />
<div class="MsoNormal">
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">(2) sweet dough</span></div>
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">
<div class="MsoNormal">
Low-gluten flour/pao flour - 150g</div>
<div class="MsoNormal">
Wheat starch / corn starch - 50g</div>
<div class="MsoNormal">
Corn oil/Lard/ Shortening - 40g</div>
<div class="MsoNormal">
Sugar - 80g</div>
<div class="MsoNormal">
Salt - half teaspoon</div>
<div class="MsoNormal">
Baking powder - 1 tsp (Optional, the role of baking powder
to prevent the collapse of the pao’s surface)</div>
<div class="MsoNormal">
Water - 80g</div>
</span></div>
<div>
<div style="font-family: simsun;">
<span style="font-size: large; word-break: normal; word-wrap: normal;"></span></div>
<div class="separator" style="clear: both; font-family: simsun; line-height: 33px; text-align: center;">
<span style="font-size: 22px; word-break: normal; word-wrap: normal;"><span style="background-color: white; font-size: large;"><br /></span></span></div>
<span style="font-size: 22px; word-break: normal; word-wrap: normal;"><span style="font-size: large;">
</span><div>
<div style="font-family: simsun;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ha6ur6kmHeDFNI32d8hKMNrFpv8alJYp-gs_9G4bqhkpw9zS9ll6lMnRczxZCNW0aA2xMpSNjlUEwchF-nJhaB4_n4Y2pNY-lbudCapg7AkeOCageJYE2PVvwyXpPBMTTSkEAVzGACQ/s1600/20121029_092302.jpg" imageanchor="1" style="clear: left; float: left; line-height: 21px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="background-color: white; font-size: large;"><br /></span></a></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">A. <wbr></wbr>老面做法/Starter Dough:</span></div>
<div class="separator" style="clear: both; font-family: simsun; line-height: 21px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGkiTiUQ0WZEYpadH8RaRSw9dRoFWCYz-0eGME0e2X0mknn83C40K5jBKipL4nr2Ysc0KeIMMplW6qiUfnfNR88LxvrxsK1FF4kqDbjq12cPOcdhqywLgo3uyHnQLrlocrq3-F1X7OAU/s1600/laomiantuan.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGkiTiUQ0WZEYpadH8RaRSw9dRoFWCYz-0eGME0e2X0mknn83C40K5jBKipL4nr2Ysc0KeIMMplW6qiUfnfNR88LxvrxsK1FF4kqDbjq12cPOcdhqywLgo3uyHnQLrlocrq3-F1X7OAU/s640/laomiantuan.jpg" width="640" /></span></a></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large; line-height: 36.66666793823242px;">1. 在一个搅拌盆内,先把第一次发酵面团(A)材料中的酵母,糖及一汤匙的面粉溶入190cc的温水中.</span></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large;">2. 放置20分钟以确定酵母的活跃性后(有发丰富的泡沫).</span></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large;">3. 再加入全部制作老面的低筋面粉</span></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large;">4. 揉2分钟成均勻的面團.</span></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large;">5. 蓋好让面团处于30度C的温度下發酵4~6小时</span></div>
<div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large;">6. 发酵六小时后的面团,有濃郁酒香味。</span></div>
<div style="text-indent: 0px;">
<span style="font-size: large;"><span style="background-color: white; line-height: 36.65625px; text-indent: -0.25in;"><span style="font-family: simsun;">1.</span></span><span style="background-color: white; font-family: 'Times New Roman'; line-height: normal; text-indent: -0.25in;"> </span><span style="background-color: white; font-family: simsun; line-height: 36.66666793823242px; text-indent: -0.25in;"> </span><span style="background-color: white; font-family: simsun; line-height: 36.66666793823242px; text-indent: -0.25in;">In a
mixing bowl, dissolve the yeast, sugar and a tablespoon of flour in 190cc of
warm water(50 degree C).</span></span></div>
</div>
<div>
<span style="background-color: white; font-size: large;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="background-color: white; font-size: large;"><span style="font-family: simsun;"><span style="line-height: 36.65625px;"> 2. </span></span><span style="font-family: 'Times New Roman'; line-height: normal;"> </span><!--[endif]--><span style="font-family: simsun;"><span style="line-height: 36.66666793823242px;">Leave for 20 minutes to determine the activeness
of the yeast (rich foam seen).</span></span></span></div>
<span style="background-color: white; font-size: large;">
<div class="MsoListParagraphCxSpMiddle" style="font-family: simsun; line-height: 36.66666793823242px; text-indent: -0.25in;">
3. Then add
all the balance of the low-gluten flour, stir well with a pair of chopsticks of
spatula until all liquid is absorbed.</div>
<div class="MsoListParagraphCxSpMiddle" style="font-family: simsun; line-height: 36.66666793823242px; text-indent: -0.25in;">
4. Knead for
2 minutes to form a well combined dough.</div>
<div class="MsoListParagraphCxSpMiddle" style="font-family: simsun; line-height: 36.66666793823242px; text-indent: -0.25in;">
5. cover the
dough and let it be fermented for 4 to 6 hours under the temperature of 30
degrees C</div>
<div class="MsoListParagraphCxSpLast" style="font-family: simsun; line-height: 36.66666793823242px; text-indent: -0.25in;">
6. six hours
after the fermentation of dough, the dough is more than triple in size and looks
foamy.</div>
<div class="MsoListParagraphCxSpLast" style="font-family: simsun; line-height: 36.66666793823242px; text-indent: -0.25in;">
<br /></div>
</span></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large;"> <wbr></wbr>B. 甜面团/Sweet Dough:</span></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large;"> <wbr></wbr>1)1。先把 1茶匙的发粉加入玉米粉粉及低筋面粉过筛待用</span></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large;">2) 接着把(B)材料的细砂糖, 水,油等材料加入已经發酵了4~6小时的(A)面团中 ,搓揉至糖溶解。</span></div>
<div style="font-family: simsun; line-height: 36.66666793823242px;">
<span style="background-color: white; font-size: large;">3) 最后加入筛过的(1)干粉类,仔细揉15~20分钟至光亮不黏手,用机器搅拌的话则只需要8~10分钟。然后接下来做整形的动作。</span><br />
<span style="background-color: white; font-size: large;"></span><br />
<div class="MsoNormal">
<span style="background-color: white; font-size: large;"> 1) Sift together the wheat starch/corn starch together
with the poa flour/ low-gluten flour and
1 teaspoon baking powder.</span></div>
<span style="background-color: white; font-size: large;">
<div class="MsoNormal">
2) Add the rest of material (B) of granulated sugar, water and
oil to the starter dough, and knead until all the sugar dissolves.</div>
<div class="MsoNormal">
3) Finally, add in the
sifted dry powders, carefully knead for 15 to 20 minutes until the dough is
smooth and not sticky to hands. If mixing machine is used, then you only need to
beat for 8 to 10 minutes. </div>
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ha6ur6kmHeDFNI32d8hKMNrFpv8alJYp-gs_9G4bqhkpw9zS9ll6lMnRczxZCNW0aA2xMpSNjlUEwchF-nJhaB4_n4Y2pNY-lbudCapg7AkeOCageJYE2PVvwyXpPBMTTSkEAVzGACQ/s1600/20121029_092302.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; font-size: large;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ha6ur6kmHeDFNI32d8hKMNrFpv8alJYp-gs_9G4bqhkpw9zS9ll6lMnRczxZCNW0aA2xMpSNjlUEwchF-nJhaB4_n4Y2pNY-lbudCapg7AkeOCageJYE2PVvwyXpPBMTTSkEAVzGACQ/s200/20121029_092302.jpg" width="200" /></span></a></div>
<div style="font-family: simsun;">
<span style="background-color: white; font-size: large;"><span style="font-size: 22.22222328186035px; line-height: 36.65625px; word-break: normal; word-wrap: normal;">4.)</span><span style="font-size: 22.22222328186035px; line-height: 33px; word-break: normal; word-wrap: normal;">把整形好的大发包垫张油纸,放在蒸笼内静置30分钟后。</span></span><br />
<span style="font-size: large;"><span style="background-color: white;"><span style="font-size: 22.22222328186035px; line-height: 33px; word-break: normal; word-wrap: normal;"><span style="background-color: transparent;">4) Then shape the dough into a smooth round big bao.</span></span></span>Place it on a piece of greaseproof paper, keep the bao
covered in a steamer, let rise for at least 30 minutes (sometimes longer time
is needed. Depending on the surrounding temperature).</span><br />
</div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDelK46Yc5MMtlB7VsMgqJq9nxwL3Ag8XomDgTli-7rcq8C-W_XCuSMw_tepONELmSaDsOecbMJXN2-FSl0Y2ArnLA6bE0faLYeZ9FlP-eN_ndJ1K2vFmOJmVY1dRWCxUz-uLNAcUDyHU/s1600/20121029_095638.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; font-size: large;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDelK46Yc5MMtlB7VsMgqJq9nxwL3Ag8XomDgTli-7rcq8C-W_XCuSMw_tepONELmSaDsOecbMJXN2-FSl0Y2ArnLA6bE0faLYeZ9FlP-eN_ndJ1K2vFmOJmVY1dRWCxUz-uLNAcUDyHU/s200/20121029_095638.jpg" width="200" /></span></a></div>
<div style="font-family: simsun; line-height: 21px;">
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">5)待包子胀大超过双倍大后,把蒸笼放在已经煮滚了3000cc的水的炒锅上, 盖好蒸笼盖子,把炉火转小, 调好闹钟15分钟。</span><br />
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;"></span><br />
<div class="MsoNormal">
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">5) Wait until the bun has risen into more than double in size
, put the steamer on the wok with 3000cc
hot boiling water, cover the steamer lid, immediately turn the stove to
low flame, then set the timer alarm to 15 minutes to let the big bun fully rise
in size.</span></div>
<div class="MsoNormal">
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;"><br /></span></div>
</div>
<div style="font-family: simsun; line-height: 21px;">
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">6) 15分钟后把炉火转大成中大火,蒸至少35分钟,或至大发包熟透。</span><br />
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;"></span><br />
<div class="MsoNormal">
<span style="background-color: white; font-size: large; line-height: 33px; word-break: normal; word-wrap: normal;">6) After steaming the
big bun for 15 minutes in low fire, then turn the stove fire to moderate high and
steam for at least 35 minutes, or until the bun is well cooked. This Low to
high flame steaming method is to ensure the big bun does not crack and fully develop
in size, and does not collapse when cooled.</span></div>
</div>
<div style="font-family: simsun; line-height: 33px;">
<span style="font-size: 22.22222328186035px; line-height: 33px; word-break: normal; word-wrap: normal;"><span style="background-color: white; font-size: large; line-height: 36.65625px;">注: 用根竹签从笼底发包底部插入最厚的部位,抽出的竹签是干净的话则大发包就已经熟透了。</span></span><br />
<span style="font-size: 22.22222328186035px; line-height: 33px; word-break: normal; word-wrap: normal;"><span style="background-color: white; font-size: large; line-height: 36.65625px;"></span></span><br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 22.22222328186035px; line-height: 33px; word-break: normal; word-wrap: normal;"><span style="background-color: white; font-size: large; line-height: 36.65625px;">Note: Insert a bamboo
skewer into the thickest part of the bun through the bottom of the steamer’s
gap. If the extracted bamboo stick is clean, the big bun is done.</span></span></div>
<div style="font-size: 14px;">
</div>
</div>
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Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com5tag:blogger.com,1999:blog-2084158411937424995.post-22343505859225997352013-01-25T05:33:00.000-08:002013-02-01T00:20:04.763-08:00简易韩式泡菜腌法<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4fxxxUTDPVwGG7xhRpOwPaA1c-r-PNuvuIzNRQEd_x-fR7Xbap796g3eK6RC7t1Stn7jPHyGVjpXLjphX_q6StSz2jiuWnfcgyIZHG7lmnOrS4YByUCz2vgHHY3_Fk6GfjFXVL5Sry4/s1600/%E6%B3%A1%E8%8F%9C%E5%88%B6%E4%BD%9C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4fxxxUTDPVwGG7xhRpOwPaA1c-r-PNuvuIzNRQEd_x-fR7Xbap796g3eK6RC7t1Stn7jPHyGVjpXLjphX_q6StSz2jiuWnfcgyIZHG7lmnOrS4YByUCz2vgHHY3_Fk6GfjFXVL5Sry4/s640/%E6%B3%A1%E8%8F%9C%E5%88%B6%E4%BD%9C.jpg" width="640" /></a></div>
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<div style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; line-height: 23.33333396911621px;">
<span style="color: red; font-size: large;"><strong><br /></strong></span></div>
<div style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; line-height: 23.33333396911621px;">
<span style="color: red; font-size: large;"><strong>这是一道简易的韩国泡菜腌法, 做法简单但</strong></span><strong style="color: red; line-height: 23.33333396911621px;"><span style="font-size: large;">风味不减,腌个20天以上后(才够酸),用来做泡菜火锅味道好好! 只是要用来当配菜的话,腌3至5天就可以开始享用了〜</span></strong><br />
<span style="background-color: white; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 23.99305534362793px;"><span style="color: red; font-size: large;"><b><br /></b></span></span><span style="background-color: white; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 23.99305534362793px;"><span style="color: red; font-size: large;"><b>而且新年快到了, 火锅料理是最受欢迎的聚餐料理之一,除了传统的火锅汤底,大家可以尝试做个韩式泡菜火锅换一换口味,来个新体验!</b></span></span></div>
<div style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; line-height: 23.33333396911621px;">
<span style="color: red; font-size: x-large;"><strong><br /></strong></span></div>
<div style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; font-size: 14.44444465637207px; line-height: 23.33333396911621px;">
<span style="color: purple;"><strong style="font-size: 22px;">材料:</strong></span><br />
<br />
<ul>
<li><span style="color: purple; font-size: 22px; line-height: 23.33333396911621px;">大白菜....2kg (約中型一個, 切成2cm方块)</span></li>
<li><span style="color: purple; font-size: 22px; line-height: 36.66666793823242px;">红萝卜 - 100g(刨细丝)</span></li>
<li><span style="color: purple; font-size: 22px; line-height: 1.5;">白蘿蔔....150g (刨细丝)</span></li>
<li><span style="color: purple; font-size: 22px; line-height: 1.5;">蘋果或梨子....1/2個(磨成泥)</span></li>
<li><span style="color: purple; font-size: 22px; line-height: 23.33333396911621px;"><span style="font-family: Georgia;"><span style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; line-height: 30px;">韭菜 - 1小把 + </span></span></span><span style="color: purple; font-size: 22.22222328186035px; line-height: 1.5;">青蔥 - 3根,切段</span><span style="color: purple; font-size: 22px; line-height: 1.5;"> (打算腌久用来做泡菜火锅的就别用,因为韭菜和葱腌了太多天会变味。所以要的话做火锅时才下)</span></li>
</ul>
</div>
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<span style="color: purple;"><br style="line-height: 1.5;" /><strong style="font-family: Georgia; font-size: 22px; line-height: 30px;">10%鹽水浸漬材料(不管你要腌多少的泡菜,还是要用多少量的水,要保持这盐1 :水10 的浓度比例)如下:</strong><br style="line-height: 1.5;" /><span style="font-family: Georgia; font-size: 22px;"><span style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; line-height: 30px;">鹽....300g </span></span><br style="line-height: 1.5;" /><span style="font-family: Georgia; font-size: 22px;"><span style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; line-height: 30px;">过滤水....3000ml或cc</span></span></span><br />
<span style="color: purple;"><span style="font-family: Georgia; font-size: 22px;"><span style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; line-height: 30px;"><br /></span></span></span><span style="color: purple;"><span style="font-family: Georgia; font-size: 22px;"><span style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; line-height: 30px;"><br /></span></span></span><span style="color: purple;"><strong style="font-family: Georgia; font-size: 22px; line-height: 30px;">醃料(因为要做泡菜火锅,所以腌汁需要多做,汤才会够味。只是要配饭吃或当开胃菜的只要用三份一的量就好):</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikd4x2zrchC9jxNdVH3VmAO3drxMEqvO0knOLzf3fO7dfXkbbuAor-qYU39AoljVG2XoXxMa8PQvcvDV5Sd3N-XTJDPQNbQmPDtpau4bF41eZ3ig70-gYUTDv0FmmETU3E1v9q3DWpOJw/s1600/%25E6%25B3%25A1%25E8%258F%259C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikd4x2zrchC9jxNdVH3VmAO3drxMEqvO0knOLzf3fO7dfXkbbuAor-qYU39AoljVG2XoXxMa8PQvcvDV5Sd3N-XTJDPQNbQmPDtpau4bF41eZ3ig70-gYUTDv0FmmETU3E1v9q3DWpOJw/s320/%25E6%25B3%25A1%25E8%258F%259C.jpg" width="247" /></a></div>
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<ul>
<li><span style="color: purple; font-size: 22px; line-height: 30px;">韩国辣椒粉 - 15~20大匙</span></li>
<li><span style="color: purple; font-size: 22px; line-height: 30px;">蒜頭泥 - 6大匙</span></li>
<li><span style="color: purple; font-size: 22px; line-height: 30px;">生薑泥 - 6大匙</span></li>
<li><span style="color: purple; font-size: 22px; line-height: 1.5;">糖 - 3大匙</span></li>
<li><span style="color: purple; font-family: 宋体; font-size: 22px; line-height: 1.5;">魚露 - 6</span><span style="color: purple; font-size: 22px; line-height: 1.5;">大匙</span></li>
<li><span style="color: purple; font-size: 22px; line-height: 1.5;">虾酱(Cincalok) - 2大匙(没有可以不放)</span></li>
<li><span style="color: purple; font-size: 22px; line-height: 1.5;">有机苹果醋 - 3大匙(也可以不放,苹果醋内乳酸菌母可以促进泡菜的发酵进度。有机苹果醋是浑浊状的, 因为它没有经过蒸馏的程序,所以含菌母)</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Jkk_XseVBTfpT0pu2m3WxPg-aWckqOjrRArlIqvUOqci8JHQl4dfhNjoiNxmlimv4zivvIAX3OesiwrHaoju4_z2Yc3XuSr0n5B_huVA91aXxF2Ws69dU9DbSTdOwySIinQEG3NDbIk/s1600/20130125_173329.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Jkk_XseVBTfpT0pu2m3WxPg-aWckqOjrRArlIqvUOqci8JHQl4dfhNjoiNxmlimv4zivvIAX3OesiwrHaoju4_z2Yc3XuSr0n5B_huVA91aXxF2Ws69dU9DbSTdOwySIinQEG3NDbIk/s200/20130125_173329.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">虾酱/咸虾的样子</td></tr>
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<span style="font-size: 22.22222328186035px; line-height: 1.5;"><span style="color: purple;">做法:</span></span></div>
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<span style="font-size: 22.22222328186035px; line-height: 1.5;"><span style="color: purple;">1. 把白菜洗净后切成2cm大小的方块, 泡在准备好的盐水内10~12小时。 浸泡时记得要在白菜上头压个有重量的盘子或重物,或用个大塑料袋装满水绑好, 把整个装满水的塑料袋放在白菜上头当重物往下压。</span></span></div>
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<span style="font-size: 22.22222328186035px; line-height: 1.5;"><span style="color: purple;">2. 把泡了12小时盐水的白菜片捞起, 怕过咸的就用清水漂一漂去掉咸味,然后倒入筲箕内,搁个半小时滴干水份。用手掌稍微压一压, 但是别太出力挤。</span></span></div>
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<span style="font-size: 22.22222328186035px; line-height: 1.5;"><span style="color: purple;">3. 在个搅拌盆内把刨成的萝卜及胡萝卜细丝,苹果/梨子泥,和全部的腌料拌匀, 然后倒入控干水的白菜片,搅拌均匀。</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OISL5WYt5czDvANfNmIurh4dbiqlEHHeRMKtIwNNt-Mjh7J_euirsICcqy7LQpO9RJg7SQTr2msZ3U6Rn5Oq_2AKLtWjd13cGOQX6wWp0fBEMi5kWaX6IrBjF0GMi8sljbvIUBYeinE/s1600/20130125_172433.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OISL5WYt5czDvANfNmIurh4dbiqlEHHeRMKtIwNNt-Mjh7J_euirsICcqy7LQpO9RJg7SQTr2msZ3U6Rn5Oq_2AKLtWjd13cGOQX6wWp0fBEMi5kWaX6IrBjF0GMi8sljbvIUBYeinE/s320/20130125_172433.jpg" width="302" /></a></div>
<span style="font-size: 22.22222328186035px; line-height: 1.5;"><span style="color: purple;"><br /></span></span><span style="font-size: 22.22222328186035px; line-height: 1.5;"><span style="color: purple;">4. 把搅拌均匀的白菜全倒入一个塑料袋内,然后把塑料袋绑成真空装(因为乳酸菌是厌氧菌, 所以要杜绝塑料袋内的空气,泡菜才会变酸)。 </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02-00a7qxQ0KP-4A62t7Fo7r62al4BimDtJs84812h88UndG2j1xya5M6JGr7Tx2a1YY1ayowGVhSSQx9clBOFPL1ATgrwb6g-CJx5xTZ4Wp0xwWpAbs1ibeA_XRO0mZInp_nv6yMHq4/s1600/20130125_172334.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02-00a7qxQ0KP-4A62t7Fo7r62al4BimDtJs84812h88UndG2j1xya5M6JGr7Tx2a1YY1ayowGVhSSQx9clBOFPL1ATgrwb6g-CJx5xTZ4Wp0xwWpAbs1ibeA_XRO0mZInp_nv6yMHq4/s320/20130125_172334.jpg" width="240" /></a></div>
<span style="font-size: 22.22222328186035px; line-height: 1.5;"><span style="color: purple;"><br /></span></span><span style="font-size: 22.22222328186035px; line-height: 1.5;"><span style="color: purple;">5. 再把塑料袋装进一个保鲜盒内紧密盖好。放在阴凉处发酵24~36个小时后才收在冰箱继续发酵20天以上。</span></span></div>
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<span style="line-height: 1.5;"><span style="color: purple; font-size: large;">注: 1. 要做泡菜火锅或泡菜汤的泡菜需要发酵20天以上, 泡菜才会够酸, 煮出来的汤才够美味。</span></span><br />
<span style="background-color: white; color: purple; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: large; line-height: 1.5;">2. 用韩国辣椒粉颜色会比较红而且不辣,辣椒粉的分量以嗜辣的程度自己斟酌调整。 </span><br />
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<span style="line-height: 1.5;"><span style="color: purple; font-size: large;"><span style="line-height: 1.5;">3. 没有有机苹果醋,普通苹果醋或白米醋也可以,千万别用工研醋。</span><span style="line-height: 1.5;"> </span></span></span></div>
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<span style="line-height: 1.5;"><span style="line-height: 1.5;"><span style="color: purple; font-size: large;">4. 泡菜锅的汤底用洗米水,味道会比较丰厚。(把第一次的淘米水倒掉后, 把第二次的淘米水用来熬汤底。 或是用一把米来熬汤底, 再把米饭滤掉)</span></span></span><br />
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<span style="color: red; font-size: large;"><b>(因为时间冲忙, 忘了拍前制作的图片, 改天有在制作时才补上,sorry囖~)</b></span></div>
Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-16703624436566858872013-01-14T19:11:00.000-08:002013-01-15T07:00:52.092-08:00香酥花生油角<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCJJ5y8vjSL-fVDmSOO-m7X9P5Pi2562k28bmJP0Yk6hDgev3emJep1b__bFVnFjuno_oh0yy7koquQfEl4ATRscwMF7pgRWN7723Rve1v48VxvO__E84rM88z0RFWFTncS7yVIe7KHo/s1600/20130114_163820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCJJ5y8vjSL-fVDmSOO-m7X9P5Pi2562k28bmJP0Yk6hDgev3emJep1b__bFVnFjuno_oh0yy7koquQfEl4ATRscwMF7pgRWN7723Rve1v48VxvO__E84rM88z0RFWFTncS7yVIe7KHo/s640/20130114_163820.jpg" width="640" /></a></div>
<span style="color: red; font-size: x-large;"><b>这花生油角正是农历新年应景的零食,取其谐音“有家”的好意头。 希望大家“有”个幸福美满的“家</b></span><br />
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<span style="font-size: large;">面皮材料:</span><br />
<span style="font-size: large;">1. 低筋面粉180g, 或普通面粉150g + 30g玉米淀粉(没有玉米淀粉可以用粘米粉)</span><br />
<span style="font-size: large;">2. 猪油2汤匙半(或可用食油, 或融化的黄油或者白油)猪油的口感比较香酥。:</span><br />
<span style="font-size: large;">3. 全蛋液 - 2汤匙(差不多也要整粒蛋了)</span><br />
<span style="font-size: large;">4. 冷水 - 2~3汤匙(留起1汤匙,后面太干才慢慢逐点的加)。注意面团开始成团时是比较干硬的, 但是经过包起松弛后会变软的, 所以别一开始就把面团弄得软, 后面被逼多加面粉, 面皮就不能酥脆了。</span><br />
<span style="font-size: large;">5. 细盐 - 1/4茶匙(随口味增减)</span><br />
<span style="font-size: large;">6. 细糖 - 1/2茶匙(有下一点糖的面皮炸后颜色会比较赤红)</span><br />
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<span style="font-size: large;">馅料:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWCiJkS3GpmqsYPPiodNqnl3j-bJkC8J2dmw67Q0vhVwiYNFyS16ilnu1NHaTNFDWqxVoDNcSyBSabYS-5teBNKD47sAdOgV8WgXmeKzEjEp5ofETcrIUV1QdZ9ewZXixvq7tmzW19oQ/s1600/20130114_145705.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWCiJkS3GpmqsYPPiodNqnl3j-bJkC8J2dmw67Q0vhVwiYNFyS16ilnu1NHaTNFDWqxVoDNcSyBSabYS-5teBNKD47sAdOgV8WgXmeKzEjEp5ofETcrIUV1QdZ9ewZXixvq7tmzW19oQ/s200/20130114_145705.jpg" width="150" /></a></div>
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<span style="font-size: large;">炒香的花生碎 - 5汤匙</span><br />
<span style="font-size: large;">炒香的白芝麻 - 1汤匙</span><br />
<span style="font-size: large;">白砂糖 - 1~2汤匙(随口味)</span><br />
<span style="font-size: large;">细盐 - 1/4茶匙</span><br />
<span style="font-size: large;">黄油 - 1汤匙 (随意,也可以不放)混了黄油的馅料比较容易包起。</span><br />
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<span style="font-size: large;">角子皮做法:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj5S7Y9NDL8szCpLhR1npXtBkchT7gINzDZ2hMEmcwxK6Sl0uIF5e0pdZP3vFHk0cNMVJ64VM3vBdjDuICV0sC-NMHdQ2qUrmFrwszgpnwk2ISCkCYPPAW_eEIUUicboxeebyqt-anxE/s1600/youjiao.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj5S7Y9NDL8szCpLhR1npXtBkchT7gINzDZ2hMEmcwxK6Sl0uIF5e0pdZP3vFHk0cNMVJ64VM3vBdjDuICV0sC-NMHdQ2qUrmFrwszgpnwk2ISCkCYPPAW_eEIUUicboxeebyqt-anxE/s200/youjiao.jpg" width="191" /></a></div>
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<span style="font-size: large;">1. 把干粉倒进搅拌盆内,在粉中央开个坑, 把其余的材料倒进坑内, 用筷子搅拌成绵絮状。 </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVb_vhJQsY-e2OEXUZAqS3swYjA-eo2tZXz6g_1Nh7eBZHz6RGyaw0B3GJ9jKoH8c7-qbYf2dDw0isBFiaHb8GC_fAgkbDd2zU5ZNvML651aK0kG6ZofINCKFfHnojaVTNtKLEqgN-WI/s1600/20130114_145726.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVb_vhJQsY-e2OEXUZAqS3swYjA-eo2tZXz6g_1Nh7eBZHz6RGyaw0B3GJ9jKoH8c7-qbYf2dDw0isBFiaHb8GC_fAgkbDd2zU5ZNvML651aK0kG6ZofINCKFfHnojaVTNtKLEqgN-WI/s200/20130114_145726.jpg" width="150" /></a></div>
<span style="font-size: large;"> 2. 然后用手搓揉2分钟成团,把面团用塑料绑起, 放置松弛至少30分钟。(这有两团面团,分别是用猪油及黄油搓成的,实验口感)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfWfCVyC_QRcwVLDbEDbw54TrTjLylqYmWA5zGzn2prtejZ9YTBRtdMXAYcwd4YX-vANwEeU0LGXmouglpKaGIVej6oDqEOwZvT-NyaigA3TDRHRpcuM18VEVaUgQALqU922CKO1zM1I/s1600/20130114_152242.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfWfCVyC_QRcwVLDbEDbw54TrTjLylqYmWA5zGzn2prtejZ9YTBRtdMXAYcwd4YX-vANwEeU0LGXmouglpKaGIVej6oDqEOwZvT-NyaigA3TDRHRpcuM18VEVaUgQALqU922CKO1zM1I/s200/20130114_152242.jpg" width="200" /></a></div>
<span style="font-size: large;">3. 把松弛好的面团用擀面棍擀成薄片, 然后用切割器或大小适中的杯子压割出原形的面片。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWqw6yeuuL3rV4aAYpIvAvzm13u4ZQdNCBbAto9vT1su4lZ4oPKkBIcgBLaWfDFLli9c-ObUXm7lRsd2BdxOmsZLR_1nngX4iJIsX_HnRQP4lrlh75Tcb9auigzYqmluQooe4HvvE0Nc/s1600/20130114_152604.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWqw6yeuuL3rV4aAYpIvAvzm13u4ZQdNCBbAto9vT1su4lZ4oPKkBIcgBLaWfDFLli9c-ObUXm7lRsd2BdxOmsZLR_1nngX4iJIsX_HnRQP4lrlh75Tcb9auigzYqmluQooe4HvvE0Nc/s200/20130114_152604.jpg" width="163" /></a></div>
<span style="font-size: large;">4. 把面皮在用擀面棍再上下擀一次成椭圆形(这样比较容易包,而且皮也会变得比较薄,比较好炸,也会更酥脆)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYzhfeTxhKmnctflvY9ifH3fnKXEqCrnFPS6CnLXVc5l2epidBEv9Ji04SxFnIEaRtuqj71ub2pCNhntF26KWBX6_dDRZFWFsjcJIV6ByuY9Lo-EMGHI0cThLWYDeQLgve2jzXZWGZ8M/s1600/20130114_160020.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYzhfeTxhKmnctflvY9ifH3fnKXEqCrnFPS6CnLXVc5l2epidBEv9Ji04SxFnIEaRtuqj71ub2pCNhntF26KWBX6_dDRZFWFsjcJIV6ByuY9Lo-EMGHI0cThLWYDeQLgve2jzXZWGZ8M/s200/20130114_160020.jpg" width="200" /></a></div>
<span style="font-size: large;">5. 把面皮对半捏合.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii09yAqVmzxvcCbNucpdC8P-FWYL9dMdAzfwF9CrHU3aji6kDXvj2ypF-9_uKtoSTZOKvlSaOcXjvB6nREVYX2Rfp0MqhAZd600eUimlqiGzEDhd1hRuhw0DuXDNx7FuDkkoasSvCLoCE/s1600/20130114_160722.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii09yAqVmzxvcCbNucpdC8P-FWYL9dMdAzfwF9CrHU3aji6kDXvj2ypF-9_uKtoSTZOKvlSaOcXjvB6nREVYX2Rfp0MqhAZd600eUimlqiGzEDhd1hRuhw0DuXDNx7FuDkkoasSvCLoCE/s320/20130114_160722.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8q09iaPM_a3ACuA3wiYqNPe-B_1kygQn1cViLCoo3b0l0OcCItGj6uSi4rKN_AlprajIw_VYRL6o84oFMlGabctkipzksMb9-D35-RtUOfoSa0tAxlLbiEnLd8duQihmxsuT1-FRzuxo/s1600/20130114_160740.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8q09iaPM_a3ACuA3wiYqNPe-B_1kygQn1cViLCoo3b0l0OcCItGj6uSi4rKN_AlprajIw_VYRL6o84oFMlGabctkipzksMb9-D35-RtUOfoSa0tAxlLbiEnLd8duQihmxsuT1-FRzuxo/s200/20130114_160740.jpg" width="200" /></a><span style="font-size: large;">6. 再捏花边。右边的有角子的面皮是没有擀成椭圆形的面皮包成的, 形状比较瘦长。</span><br />
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<span style="font-size: large;"> 包油角子的手法视频(转载自优管)</span></div>
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<span style="font-size: large;">炸油角:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG5iB-_FgIuIkwbS5qIERNqLAJrEb-1pRu9Jkfnt8eW-DrAulDkXuBlPc7zm85rGlZqjncFyB_x8DkH3eBKPX3UfWcGZ__lIkqzZsmkr7w0ClFQPKJuWAFApzn-PFiB_hEePyzm5PvIQ/s1600/20130114_163110-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG5iB-_FgIuIkwbS5qIERNqLAJrEb-1pRu9Jkfnt8eW-DrAulDkXuBlPc7zm85rGlZqjncFyB_x8DkH3eBKPX3UfWcGZ__lIkqzZsmkr7w0ClFQPKJuWAFApzn-PFiB_hEePyzm5PvIQ/s320/20130114_163110-1.jpg" width="269" /></a></div>
<span style="font-size: large;">1. 先把炸油烧热, 然后转成低火, 才把花生角子下锅慢炸。</span><br />
<span style="font-size: large;">2. 等到角子全浮起后, 转成中火, 炸至角子颜色变成金黄。捞起角子,控干油。 把角子晾凉后,再回锅翻炸多一回。</span><br />
<span style="font-size: large;">3. 转大火烧热油,把角子再回锅炸2分钟,把角子内的油逼出来, 捞起角子控干油。 把角子放在吸油纸上晾凉, 装罐密封。</span><span style="font-size: large;">。</span><br />
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<span style="font-size: large;">温馨小提示:</span><br />
<span style="font-size: large;">1. 包油角子时记得要捏紧。可以在面皮圈的外围涂薄薄的一层水或蛋液帮助粘合。 以免油炸时开了口, 花生馅内的糖会融进炸油内, 炸出来的角子会有黑点(烧焦的糖)。 不信请看看第一张图片最下的油角子身上的点点焦糖,因为在炸最后一锅时,有个角子开口了。。。。</span><br />
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Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-55794706903907198562013-01-11T05:50:00.001-08:002013-02-01T00:14:53.981-08:00简易煎黑胡椒鸡扒<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP4Kk5UdFG5K9keRH-8vqG3F78UWNsA0AxcLv7Ohlfshyphenhyphen5SSU7KbDQM1gNowgt1RVPg5lB4KDVQoa5_lKA8CPWnI5WZlSwNf-Xz86DioR0V7q9s-fc5JDnSeh5fN4tx9xVDMjtUePIpc/s1600/737889_3764589807145_2037176042_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP4Kk5UdFG5K9keRH-8vqG3F78UWNsA0AxcLv7Ohlfshyphenhyphen5SSU7KbDQM1gNowgt1RVPg5lB4KDVQoa5_lKA8CPWnI5WZlSwNf-Xz86DioR0V7q9s-fc5JDnSeh5fN4tx9xVDMjtUePIpc/s640/737889_3764589807145_2037176042_o.jpg" width="640" /></a></div>
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<b><span style="color: purple; font-size: large;">这也是邱妈咪为外宿的孩子设计的简易食谱。原本是设计用微波炉料理锅烹煮的, 但是用一般的平底锅也能煎出这美味低脂的料理。</span></b><br />
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<b><span style="font-size: large;">这煎黑胡椒鸡扒图片是小儿子上传回来给妈咪看的第二张图片,看着他的烹饪成果。嗯!</span></b></span><span style="font-family: 宋体, Verdana, Arial, Helvetica, sans-serif; font-size: 24px; line-height: 36px;"><span style="color: purple;"><b>看起来这微波炉专用调理锅真的还不错用!</b></span></span><br />
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<b><span style="font-size: large;">材料:</span></b><br />
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<b>1. 去骨鸡全腿 - 1个 </b></div>
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<b>2. 腌料 </b></div>
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<b>蒜头一瓣,拍烂剁成茸(或蒜头粉少许。如果你要味道只是单一的黑胡椒味, 就别下蒜蓉) ) </b></div>
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<b>糖 - 半茶匙 </b></div>
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<b>盐 - 半茶匙 </b></div>
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<b>黑胡椒碎 - 1/2茶匙 </b></div>
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<b>3. 蔬菜 - 随意(绿椰菜花,白椰菜花,胡囖卜,马铃薯/土豆 - 切块) </b></div>
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<b>4. 橄榄油/食油 - 1汤匙</b></div>
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<b>黑椒酱汁材料:</b></div>
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<b>1. 黑胡椒碎 - 1/2茶匙 </b></div>
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<b>2. 洋葱碎 - 1汤匙(也可不用),或蘑菇片少许。</b></div>
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<b>3. 美极西式酱油 - 1/2 ~ 1汤匙 (没有西式酱油就用黑酱油少许)</b></div>
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<b>4. 糖,盐(或鸡精粉)-少许</b></div>
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<b>5. 水 - 半杯</b></div>
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<b>5. 面粉水 - 2汤匙水 + 1茶匙面粉调匀(用面粉, 不是玉米淀粉)</b></div>
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<b>6. 橄榄油/食油 - 1/2汤匙</b></div>
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<b><span style="font-size: large;">做法:</span></b><br />
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<b><span style="font-size: large;">1. 用刀尾把去骨的全鸡腿肉稍微剁几下, 以免煎时鸡肉缩成一团。 </span></b><br />
<b><span style="font-size: large;">2. 把鸡块用腌料腌半小时。 </span></b><br />
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<b><span style="font-size: large;">3. 把锅子烧热, 或把微波炉专用料理锅用高火微波90秒,<br />下食油或橄榄油,再把鸡肉块鸡皮朝下, 旁边摆放蔬菜块, 把锅盖子紧密盖好, 用中火煎4分钟(微波炉专用调理锅请继续用高火微波)。 4. 把鸡肉翻面, 再把蔬菜块稍微拌一拌,把蔬菜混匀肉汁。再把锅盖子紧密盖好, 用中火煎2~3分钟至肉块熟透。<br />5. 先摆盘,把锅里的汤汁盛起待用。 <br style="line-height: 1.5;" />接下来做黑胡椒汁。<br />1. 用回原锅, 下食油或橄榄油,下黑胡椒碎炒香,再下洋葱碎及蘑菇片(有用的话)。(如果是用微波炉专用调理锅,用锅子的余温融化奶油后,<span style="line-height: 36px;">下黑胡椒碎,盖起锅盖,高火微波45秒后, 再加入洋葱碎及蘑菇片拌一拌, 盖起高火微波1分钟)</span>2. 下水及鸡汤汁,加美极西式酱油及其他的调味料煮开,(或高火微波1分钟)。<br />3. 下面粉水迅速搅拌均匀, 淋在鸡肉块上, 享用。<br style="line-height: 1.5;" />注 : 要更方便, 可以用市售的即食的酱料,酱料调理包或酱料粉煮开即可。但邱妈咪还是提倡别怕麻烦,自己调煮最好。。。</span></b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJr2nZ6kh2qHOjUOAAsQwXApB71Lpw5_5nGpYIYwAr61yuQ1X6G0BI1D5pLYq8l6lDD3ju19loOm2OlbJtgNCNHjBVYsJRIV0Bs9qvtGMA0rPlbxKcyNIcvf5wAYSPplTQ250tNNYpfQ/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJr2nZ6kh2qHOjUOAAsQwXApB71Lpw5_5nGpYIYwAr61yuQ1X6G0BI1D5pLYq8l6lDD3ju19loOm2OlbJtgNCNHjBVYsJRIV0Bs9qvtGMA0rPlbxKcyNIcvf5wAYSPplTQ250tNNYpfQ/s640/05.jpg" width="640" /></a></b></div>
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<br />Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-73238515350143704642012-12-16T05:57:00.000-08:002013-02-01T00:15:16.367-08:00微波炉专用调理锅做意大利烤鸡<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVPCoyt6N0z9JyMfmupzo1g2uODU_i6gnTcY9kCDK_G3udmQhkx2iJ7nkWRM2xbVmTHrDfFbgNpvtzK_ejf05KMCom9Urqyv-22CMoocKSv3Drg8EG88iEzk9qr5-8yaVX8Eh3g5ouN0/s1600/741270_3761395007277_1551883308_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVPCoyt6N0z9JyMfmupzo1g2uODU_i6gnTcY9kCDK_G3udmQhkx2iJ7nkWRM2xbVmTHrDfFbgNpvtzK_ejf05KMCom9Urqyv-22CMoocKSv3Drg8EG88iEzk9qr5-8yaVX8Eh3g5ouN0/s640/741270_3761395007277_1551883308_o.jpg" width="480" /></a></div>
<br style="background-color: #fcffec; color: #5e5e5e; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 19px; font-weight: bold; line-height: 28px;" />
<span style="background-color: #fcffec; color: #550000; font-family: 宋体; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><span style="background-color: white; line-height: 24px; word-break: normal; word-wrap: normal;"><b>这是邱妈咪为外宿的孩子设计的简易食谱。原本是设计用微波炉料理</b></span></span><b style="color: #550000; font-family: simsun; font-size: 24px; line-height: 21px;"><span style="font-family: 宋体; line-height: 36px; word-break: normal; word-wrap: normal;"><span style="background-color: white; line-height: 24px; word-break: normal; word-wrap: normal;">锅烹煮的, 但是用一般的平底锅也能煎出这美味</span><span style="background-color: white;"><span style="line-height: 24px; word-break: normal; word-wrap: normal;">低脂的料理, <wbr></wbr></span><span style="line-height: 24px; word-break: normal; word-wrap: normal;">大家试试看吧!</span></span></span><span style="background-color: white; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 24px; word-break: normal; word-wrap: normal;"> </span></b><br />
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<span style="background-color: white; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 24px; word-break: normal; word-wrap: normal;"><span style="color: #550000; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><b><br /></b></span></span></div>
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<span style="color: #550000; font-family: 宋体; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><span style="background-color: white; line-height: 24px; word-break: normal; word-wrap: normal;"><b>上图的煎鸡扒图片是小儿子上传回来给妈咪看看他的烹饪成果。看起来不错吧?!</b></span></span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">材料:</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">1. 去骨鸡全腿 - 1个</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">2. 腌料:</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">蒜头一瓣,拍烂剁成茸(或蒜头粉少许)</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">糖 - 半茶匙</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">盐 - 半茶匙</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">黑胡椒碎 - 少许</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">意大利综合香料 - 1茶匙</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">3. 蔬菜 - 随意(绿椰菜花,白椰菜花,胡囖卜,马铃薯/土豆 - 切块)</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">4. 奶油/黄油 - 1汤匙</span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;">做法:</span></h2>
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<span style="background-color: white;"><span style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;">1. 用刀尾把去骨的全鸡腿肉稍微剁几下, 以免煎时肌肉缩成一块。</span><span style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;"> <wbr></wbr></span></span></div>
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<span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;"><br /></span></div>
<span style="font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;">2. 把鸡块用腌料腌至少半小时。 <wbr></wbr></span></span></div>
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<span style="background-color: white;"><span style="font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><br style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25.600000381469727px;" /><span style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;">3. 把锅子烧热,</span></span><span style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;">或把微波炉料理锅高火微波90秒</span><span style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;">融化奶油,再把鸡肉块鸡皮朝下摆下锅, 再在鸡肉块旁边摆放蔬菜块, 把锅盖子紧密盖好, 用中火煎4分钟(用微波炉料理锅的话,请继续用高火)。</span></span></div>
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<span style="background-color: white;"><span style="word-break: normal; word-wrap: normal;"><span style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; font-weight: normal; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;"> <wbr></wbr></span><br style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25.600000381469727px;" /><span style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; font-weight: normal; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;">4. 把鸡肉翻面, 再把蔬菜块稍微拌一拌,把蔬菜块混匀肉汁。再把锅盖子紧密盖好, 用中火煎2~3分钟至肉块熟透</span><span style="line-height: 28px; word-break: normal; word-wrap: normal;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>(用竹筷可以轻易穿透鸡肉块)</b></span></span></span><span style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; font-weight: normal; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;">(用微波炉料理锅的话,请继续用高火)</span><span style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; font-weight: normal; line-height: 25.600000381469727px; word-break: normal; word-wrap: normal;">。 </span></span></div>
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<span style="background-color: white; font-size: 24px; line-height: 36px; word-break: normal; word-wrap: normal;"><br style="color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25.600000381469727px;" /></span></div>
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<span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; font-size: 24px; font-weight: normal; line-height: 25.600000381469727px;">5. 摆盘享用。</span></div>
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<b style="background-color: white;"><span style="font-size: large;">6. 盛起的鸡汤可以用来煮Brown Sauce,要简单的话就用Maggie Brown Sauce Powder。</span></b></div>
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<u><span style="background-color: white; color: red;"><br /></span></u></div>
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<span style="background-color: white; color: blue;">点击以下链接可参考:</span></div>
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<u><span style="color: red;"><b><a href="http://mommykhoo.blogspot.com/2011/04/italian-herbs-roasted-chicken.html" style="background-color: white;" target="_blank">在家里用烤箱做意大利香料烤鸡</a></b></span></u><br />
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Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-12255763991831154512012-12-16T05:05:00.001-08:002013-02-01T00:15:16.363-08:00用微波炉专用调理锅做照烧鸡<br />
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<span style="color: #fd2cbe; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFkSLyBDq72qb4-_eG-KX_dNnk9Sy5kMhlEAdJjyh62rTw5DnPwqRIWVsxlMJuDIayg7D9TxIxVdmnR8N-5GNjN_ZTf3Ov407FENsiZo863RsqIEVe4KrNGN5E4vudjfUzGCeL7xcSLs/s1600/20121211_192837.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFkSLyBDq72qb4-_eG-KX_dNnk9Sy5kMhlEAdJjyh62rTw5DnPwqRIWVsxlMJuDIayg7D9TxIxVdmnR8N-5GNjN_ZTf3Ov407FENsiZo863RsqIEVe4KrNGN5E4vudjfUzGCeL7xcSLs/s640/20121211_192837.jpg" width="506" /></a></span></div>
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<span style="color: #fd2cbe; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">宿舍里只提供微波炉, 所以这个由Cosway经销的韩国制造微波炉专用调理锅就派上了用场。邱妈咪在设计孩子们爱吃的食谱,欢迎有需要的外宿学子们参考。。。</span></div>
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<span style="color: #fd2cbe; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMOddev21IpNhJr06pNbrRt67NgEQ_OVnl5_B45wVuPGg6y9A0xVIysi_J8oRHNpIpT2dnWdEGYC8t31FwmyaT9a-Aj9atiLnV0z6CLiSv2lFXM4GMzDgpBsWLT0i2unsh-ttiSXfI-Q/s1600/05.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMOddev21IpNhJr06pNbrRt67NgEQ_OVnl5_B45wVuPGg6y9A0xVIysi_J8oRHNpIpT2dnWdEGYC8t31FwmyaT9a-Aj9atiLnV0z6CLiSv2lFXM4GMzDgpBsWLT0i2unsh-ttiSXfI-Q/s640/05.jpg" width="640" /></a></span></div>
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<span style="color: #fd2cbe; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">这专用的调理锅其实就像一个微波炉里的焗烤箱的原理, 还可以用来煎鸡蛋, 效果还挺不错的,当然香味比起用炉火煎的鸡蛋有输那么一点点,但也聊胜于无囖。。。</span></div>
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<span style="color: #fd2cbe; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">材料:</span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px;">1个去骨鸡全腿</span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">味啉 - 1 大匙(如没有味啉, 可用1大匙米酒 + 1/2大匙糖)</span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">糖 - 2 茶匙</span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">日式酱油或淡酱油 - 1 大匙(如果你是重咸口味者,就可以用咸酱油)</span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">热水或高汤 - 4大匙 </span><br />
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">做法:敬请注意!务必要跟随鸡皮朝上及朝下的制作顺序,事关成品的卖相及口感!</span><br />
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 21.81818199157715px; line-height: normal;">1. </span><wbr style="font-size: 21.81818199157715px; line-height: normal;"></wbr><wbr style="font-size: 21.81818199157715px; line-height: normal;"></wbr><span style="font-size: 21.81818199157715px; line-height: normal;"> </span><wbr style="font-size: 21.81818199157715px; line-height: normal;"></wbr><span style="font-size: 21.81818199157715px; line-height: normal;">鸡腿去骨后, 用刀尾稍剁几下, 把筋剁断, 这样煎后鸡腿不会缩成一团。</span></span></div>
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<span style="color: #e06666; font-size: 21.81818199157715px;">2. 把鸡皮朝下,将鸡肉块排放在调理锅内,加盖,放进微波炉内用高火微波4分钟(这锅可以同时调理2个鸡全腿)。</span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhla82semgxHCLBb7Oka2fCWyhW3sYJDPvtTnlvHWCRxBH1rVZnPYa-0VJo2DG4wgVPp9WqTPoOumtmKKi_-pu7x_B4OOLPO-AuE9rMzl5YVgrmRJ5HDC3JzUddt9aBQFNus0e3hAWSvE/s1600/20121211_190745.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhla82semgxHCLBb7Oka2fCWyhW3sYJDPvtTnlvHWCRxBH1rVZnPYa-0VJo2DG4wgVPp9WqTPoOumtmKKi_-pu7x_B4OOLPO-AuE9rMzl5YVgrmRJ5HDC3JzUddt9aBQFNus0e3hAWSvE/s200/20121211_190745.jpg" width="192" /></a></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="color: #e06666; font-family: Times new roman; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="line-height: normal; word-break: normal; word-wrap: normal;"><br /></span></span></span></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="color: #e06666; font-family: Times new roman; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="line-height: normal; word-break: normal; word-wrap: normal;">3. 这时开始在耐微波的杯子内调酱料,把糖用热水搅拌溶解,再加入酱油及味琳或米酒。</span></span></span></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg18zc7azklE4QNIzqVmDNhikKX84ZyODh6X4HkffVbHVGv4adInoTPbMKusy42L4c8CSF5xZBzY_Wr1umQae8U0Irpt622sNuJrgwYGR0uU2SkdGJSzBlVrVjtkMRfBzgbgiLeFlL5p8/s1600/20121211_190711.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg18zc7azklE4QNIzqVmDNhikKX84ZyODh6X4HkffVbHVGv4adInoTPbMKusy42L4c8CSF5xZBzY_Wr1umQae8U0Irpt622sNuJrgwYGR0uU2SkdGJSzBlVrVjtkMRfBzgbgiLeFlL5p8/s200/20121211_190711.jpg" width="190" /></a></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="color: #e06666; font-size: 22px; line-height: normal;">4. 4分钟过后,把鸡肉块反转过来, 鸡皮朝上,盖起,继续用高火微波2分钟。在这同时把杯子内的酱汁放进微波炉内一起加热,避免待会把酱汁倒入调理锅时温差太大, 会破坏锅子内的大理石涂层内锅。如果微波炉不够大,不能同时加入调理锅及酱汁,那就先加热锅子2分钟,然后取出锅子,接着微波杯子里的酱汁1分钟即可。</span></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvQJrMNWyNZ1cTUwIGXL25RHO5HDi_VZELR4Br0duvTHgy6zzvVYs4Bx_bbLjGE8I8MBILdM2VSV7kGKPcO6q4jHqQ__0nK15kT6LqfBueYofWgKGSGtcuoR57-KUUJuN_m2EmUzgoQs/s1600/20121211_190310.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvQJrMNWyNZ1cTUwIGXL25RHO5HDi_VZELR4Br0duvTHgy6zzvVYs4Bx_bbLjGE8I8MBILdM2VSV7kGKPcO6q4jHqQ__0nK15kT6LqfBueYofWgKGSGtcuoR57-KUUJuN_m2EmUzgoQs/s200/20121211_190310.jpg" width="200" /></a></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><br /></span></span></div>
<div style="color: #464646; font-family: simsun; font-size: 13.63636302947998px; line-height: 20px;">
<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">5. 把热酱汁倒入锅内, 盖起盖子,继续用高火微波3分钟</span></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfpQ1Ljze3SsuLTX_PLFUprIJTTpuuUgov-EB7Dxjwo6JTWpuuTE5XrNu3WvHaYSUFFsNfV0TjsSPSvmUTtxEOIlazTprZSMdhFS88EqkLfvbEbRq0lqExbF8QHV5rxAqs_mryJW5gis/s1600/20121211_190914.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfpQ1Ljze3SsuLTX_PLFUprIJTTpuuUgov-EB7Dxjwo6JTWpuuTE5XrNu3WvHaYSUFFsNfV0TjsSPSvmUTtxEOIlazTprZSMdhFS88EqkLfvbEbRq0lqExbF8QHV5rxAqs_mryJW5gis/s320/20121211_190914.jpg" width="240" /></a></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;">6. 酱汁煮鸡肉3分钟后,开盖,把鸡肉反转过来鸡皮朝下,再盖起,再继续微波3分钟。</span></span><br />
<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><br /></span></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;">7. 继续重复步骤5,把鸡皮反转朝上,盖起微波2分钟,再重复步骤6,把肉块反转,鸡皮朝下,盖起微波2分钟。</span></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gg0GeTA3YALdI1boTVj-ZF8KNBd2SVqafC9hAc3_hN-H8bRwUfhasS_wfAkww3ScRvzbRO5iauaSNFlPHsJdynEBJMYqf-U_fS4h3KPjnpOhwtkDV9fguNaTA7D4hxnphMpmNvedKfw/s1600/20121211_192045.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gg0GeTA3YALdI1boTVj-ZF8KNBd2SVqafC9hAc3_hN-H8bRwUfhasS_wfAkww3ScRvzbRO5iauaSNFlPHsJdynEBJMYqf-U_fS4h3KPjnpOhwtkDV9fguNaTA7D4hxnphMpmNvedKfw/s320/20121211_192045.jpg" width="291" /></a></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;"><br /></span></span></div>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;">如果这时酱汁还不够浓稠,就把盖子开掉,用高火微波1分钟至酱汁浓稠,鸡皮朝下煎至焦黄为止。</span></span></div>
<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;"><br /></span></span>
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<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;"><br /></span></span>
<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;"><br /></span></span><span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;">下一个食谱: 意大利烤鸡</span></span>
<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;"><br /></span></span>
<span style="color: #e06666; font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;"><br /></span></span>
<span style="font-size: 22px; line-height: 32.727272033691406px; word-break: normal; word-wrap: normal;"><span style="font-size: 22px; line-height: 32.727272033691406px;"><span style="color: #464646;">温馨小贴士:请点击链接参考</span><u><span style="color: red;"><b><a href="http://mommykhoo.blogspot.com/2012/11/teriyaki-chicken.html?utm_source=BP_recent" target="_blank">用平底锅在家做照烧鸡。</a></b></span></u></span></span></div>
Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com3tag:blogger.com,1999:blog-2084158411937424995.post-37657541549302925582012-12-02T20:53:00.000-08:002013-02-01T00:14:21.811-08:00松软包子皮<br />
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<span style="font-size: x-large;">包子皮要做到松软, 有几个要点, 其中最重要的是面团不能和的稀。很多人误解以为面团越软越好, 那是不对的。 其实粉对水的重量比例要维持在 粉2:水1 比如500g的粉最多用到250g的水就对了。 如果糖多了, 则水要减少一些。 面团要滚圆后要能挺, 不要软趴趴的越放越久它就摊的越阔。太软的面团会有死皮的现象。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglJLBqvyhqtxqstQeBGXpR0JMBO7nG_uxg6s0jwuivJVpj9veJ7B3C6FM2qQkNUm64jXzI1QrtnjUoU-1msj1H9yaXsBNajlzNqTwAXGEfT6o2NKOntDiPAFxqA9ad7R4T3E82psICig/s1600/baozi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglJLBqvyhqtxqstQeBGXpR0JMBO7nG_uxg6s0jwuivJVpj9veJ7B3C6FM2qQkNUm64jXzI1QrtnjUoU-1msj1H9yaXsBNajlzNqTwAXGEfT6o2NKOntDiPAFxqA9ad7R4T3E82psICig/s1600/baozi.jpg" /></a></div>
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<span style="font-size: large;">材料</span></h2>
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<span style="font-size: large;">(A)第一次<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E5%8F%91%E9%85%B5%E9%9D%A2/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="发酵面做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">发酵面</span></span></a>团(<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E8%80%81%E9%9D%A2/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="老面做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">老面</span></span></a>):<br />温水(40度C) - 80克<br />砂糖 - 2茶匙<br />即发<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E9%85%B5%E6%AF%8D/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="酵母做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">酵母</span></span></a> - 1茶匙<br /><a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E4%BD%8E%E7%AD%8B%E9%9D%A2%E7%B2%89/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="低筋麵粉做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">低筋麵粉</span></span></a>/包<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E7%B2%89/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="粉做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">粉</span></span></a> - 160克<br /><br />(B) 第二次发酵面团:<br />第一次发酵面团 - 整份<br />低筋麵粉/包粉 - 80克<br /><a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E6%BE%84%E7%B2%89/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="澄粉做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">澄粉</span></span></a> - 75克(没有澄粉可用<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E7%8E%89%E7%B1%B3%E6%B7%80%E7%B2%89/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="玉米淀粉做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">玉米淀粉</span></span></a>取代)<br /><a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E7%BB%86%E7%A0%82%E7%B3%96/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="细砂糖做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">细砂糖</span></span></a>/<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E7%B3%96%E7%B2%89/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="糖粉做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">糖粉</span></span></a> - 75克<br /><a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E7%8C%AA%E6%B2%B9/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="豬油做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">豬油</span></span></a>或食油或<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E7%99%BD%E6%B2%B9/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="白油做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">白油</span></span></a> - 15克<br /><a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E8%87%AD%E7%B2%89/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="臭粉做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">臭粉</span></span></a>(食用安摩尼亚) - 1/2 平茶匙(2g - 也可以不用)<br />水 - 30克(后面如果面团太干,可以再斟酌添加一汤匙的水)<br />双<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E5%8F%91%E7%B2%89/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="发粉做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">发粉</span></span></a>/<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E6%B3%A1%E6%89%93%E7%B2%89/" rel="CaiLiaoClicked" style="border-bottom-color: rgb(254, 86, 12); border-bottom-style: solid; border-width: 0px 0px 1px; color: #802705; font-style: inherit; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" title="泡打粉做法大全"><span class="ingredient" style="border: 0px; color: #222222; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">泡打粉</span></span></a> - 1/2汤匙(6g)</span></div>
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<span style="font-size: large;">做法</span></h2>
<span style="font-size: large;"><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;">1) 在一个搅拌盆内,先把第一次发酵面团(A)材料中的酵母,糖及一汤匙的面粉溶入80cc的温水中,先确定酵母的活跃性后(有发丰富的泡沫),才再加入全部的低筋面粉揉成均勻的團,蓋好让面团处于30度C的温度下發酵6小时。发酵六小时后的面团,会胀大超过双倍,而且会产生有濃郁酒香味。</span><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><span style="background-color: white; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;"><span style="color: #222222;">@详细的发面手法图片, 请参考温馨厨房的</span><b><u><span style="color: red;"><a href="http://mommykhoo.blogspot.com/2012/03/blog-post_03.html" target="_blank">香香软软的软绵包子皮</a></span></u></b><span style="color: #222222;">的发面手法。 </span></span><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;">2) 甜面团做法: </span><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;">1。先把6g的双发粉加入澄粉及低筋面粉过筛待用。(也可以选择把发粉和臭粉一起溶解入水内,避免发粉没有充分溶解导致包子皮起雀斑) </span><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;">2。再把1/2茶匙的臭粉溶解入10g的水中,然后加入已经發酵了6小时的(A)面团,再加上(B)其他的细砂糖,油,水等材料揉至糖溶化。 </span><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;">3。最后加入筛过的干粉类,在工作台上搓揉10分钟左右至成均勻的甜面團(这种面团糖粉高,会比较黏,也比较干)。面团不能太软,否则包子很难松软开花。 </span><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;">4。 把面团分成10~12份剂子,一一滾圓。 </span><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;">5。 把剂子壓扁,包入1份餡,約20~25克。收口,上方皮厚一點也無妨,松软的包子皮不像一般包子講究皮薄餡多,一來它的皮口感鬆甜;二來若是皮杆的太薄,尤其是上方的皮没有厚度,会有死皮的现象。 </span><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;">6。 墊包子紙,排在蒸籠裡,盖起,置放在一旁温暖处如灶炉旁。过了20~30分钟后才开始在蒸锅内烧1500~2000cc的开水。水内加一大匙的白醋,这样蒸出来的包子皮才不会黄。 </span><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><br style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;" /><span style="background-color: white; color: #222222; font-family: Tahoma, Helvetica, Arial, 宋体, sans-serif; line-height: 25px;">7。蒸鍋内的水燒大滾后,把包子上籠用猛火蒸10分鐘即可,注意蒸笼盖子要盖紧密,别漏气。</span></span><br />
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<span style="font-size: large;">小诀窍:</span></div>
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<span style="font-size: large;"><span style="color: #222222;">1。要如何确定温水不会过热(过热的水会杀死酵母菌)?很简单,就是2份的冷水加1份的热滚水就差不多40度C了。这里用到的差不多是15ml的热滚水+25ml的冷水(马来西亚室温的冷水大约是26度)「水的单位:1g=1ml=1cc」 </span><br /><br /><span style="color: #222222;">2.要事先测试酵母粉的活跃性。溶解在面粉水内,放置了15分钟的活性酵母,发了很多细泡沫 如果酵母粉已经过期了,则酵母粉会沉淀在被子底部。水粉分明。 </span><br /><br /><span style="color: #222222;">3.小贴士:如果天气冷, 可利用家里的烤箱当发酵箱: 把烤箱预热2分钟, 关掉电源,在烤箱内置入一大杯的沸水,把装着面团及加盖的盆子放入烤箱内发酵。 如果杯子内的热水冷了,取出面团的盆子,再重复预热2分钟的动作,及换过一杯沸水。 </span><br /><br /><span style="color: #222222;">4.什么是臭粉?臭粉其化学名炭酸氢铵,早期在市场上还没有出售发粉时,欧美人的厨房就是用臭粉来烘培饼干的。就算是现在有了发粉,但是很有多欧美,尤其是德国妈妈们还在继续采用臭粉来做烘培,因为用发粉烤不出他们所要的脆度。美国的食物药品安全管制机构的声明:『食用低量的炭酸铵是无害的』 </span><br /><br /><span style="color: #222222;">大部分的包子铺除了采用其他的添加剂外,都还会添加食用的碳酸铵摩尼亚,它在做包子皮的功用是遇热时会产生大量的气体, 把包子皮撑起达到松软的效果。大部分的碳酸铵摩尼亚在蒸发包子的过程中,会化成气体随着水蒸气蒸发掉。如果您不放心,就别用它。用双效无铝的发粉泡打粉就行了。我一般也是没有碳酸氢铵, 只有在做广式叉烧包时才会用到它。如果您问不加发粉也行吗?答案是行!只是你要掌握的很好最后阶段上笼前发酵的状况, 别发过头,但也不能发的不够,全靠经验囖!(除了图片1及图片2的包子有用的碳酸氢铵外, 其他图片的包子只是用到双效发粉而已,或两样全都没用到。) </span><br /><br /><span style="color: #222222;">@</span><span style="color: red;">要注意:购买臭粉时要到烘培材料行买Ammonia Bicarbonate才安全,千万千万别到五金行或杂货店买错清洁洗涤用途用的铵摩尼亚Ammonia,有毒的! </span><br /><span style="color: #222222;">5。 包子皮要蒸的好, 有几个要点: </span><br /><span style="color: #222222;">1. 蒸锅的水蒸气要够多。 </span></span></div>
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<span style="font-size: large;"><span style="color: #222222;"><br />2. 包子不能过度发酵, 所以您第一锅还好, 第二过开始, 包子已经发酵过度了, 所以蒸后会死硬,变成有点透明状。 </span><br /><span style="color: #222222;"><br /></span></span></div>
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<span style="font-size: large;"><span style="color: #222222;">3. 要蒸出松软的包子皮, 皮要有一定的厚度(大约要有4~5mm的厚度),不能杆的太薄, 否则会出现死皮的现象。 </span><br /><span style="color: #222222;"><br /></span></span></div>
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<span style="font-size: large;"><span style="color: #222222;">4. 如果因为蒸锅不够大而包子需要分批蒸的话, 包子就需要分批制作。 我是用2层的竹蒸笼, 一次过可以蒸20个包子。如果大日子需要制作大批的包子, 我会分2批次来和面团, 分</span></span><span style="color: #222222; font-size: large;">2批次来制作包子, 这样就比较保险了。</span><span style="color: #222222; font-size: large;"> </span></div>
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<span style="font-size: large;"><span style="color: #222222;">5. 如果您会常制作包子, 建议您投资2个竹蒸笼, 保养的好可以用十多年都不会坏, 蒸出来的成品效果也会比较好, 不会有滴水的问题,您肯定不会后悔的!工欲善其事, 必先利其器。</span></span></div>
Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com3tag:blogger.com,1999:blog-2084158411937424995.post-62208133929339620732012-11-22T05:56:00.002-08:002013-05-01T23:27:55.041-07:00照烧鸡/Teriyaki Chicken<u style="color: #e06666;"><span style="font-family: Times,"Times New Roman",serif; font-size: large;">照烧鸡</span></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHuERY_ZPev9o7DmhFtw6GfA_b54igmG6NuM-RMf5YEsw11vSe7bCAiAwNZWxRIY9dt-XCIkUSo1IGgRMOKMSr5MQV0CZGeJvd46UNR2ilKQRMzbui-T0uwXlN0L69t9TzyOEy1Ll3oE/s1600/%E5%9B%BE%E5%83%8F1409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHuERY_ZPev9o7DmhFtw6GfA_b54igmG6NuM-RMf5YEsw11vSe7bCAiAwNZWxRIY9dt-XCIkUSo1IGgRMOKMSr5MQV0CZGeJvd46UNR2ilKQRMzbui-T0uwXlN0L69t9TzyOEy1Ll3oE/s640/%E5%9B%BE%E5%83%8F1409.jpg" width="480" /></a></div>
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<b style="color: #72194e; font-size: 32px;">孩子爱吃照烧鸡, 但是邱爹地不爱, 所以今晚的餐桌上就有了麻油烧酒鸡及照烧鸡囖, 各人各取所爱。哈!大帅哥就大吃两边,吃个不亦乐乎。。。。。</b><br />
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<span style="color: #e06666; font-size: large;">材料:</span><br />
<span style="color: #e06666; font-size: large;">2 个去骨鸡全腿</span><br />
<span style="color: #e06666; font-size: large;">味啉(日式甜酒MIRIN) - 2 大匙(如没有味啉, 可用2大匙米酒 + 1大匙糖)</span><br />
<span style="color: #e06666; font-size: large;">糖 - 2 茶匙</span><br />
<span style="color: #e06666; font-size: large;">日式酱油或淡酱油 - 2 大匙(如果你是重咸口味者,就可以用咸酱油)</span><br />
<span style="color: #e06666; font-size: large;">水或高汤 - 1杯</span><br />
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Ingredients:</div>
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2 boneless chicken legs</div>
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Japanese sweet wine mirin - 2 tablespoons (or 2 tablespoons
rice wine + 1 tablespoon sugar)</div>
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Sugar - 2 tsp</div>
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Japanese soy sauce or light soy sauce - 2 tablespoons (if
you are salty taste person, you can use the salty soy sauce)</div>
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Water or chicken broth - 1 cup</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHJaLY-Nxar8ekBHAzk99fI2PULaggSbgW4w9wCrFenIUetA6ot_nkWinUT7boekmDGn9RDzSqamsa6SeyuOlVa1x7Chyphenhyphenp8PC1rJR7Lpnrc7HMvmOqqVmVXGchLPjW5EuBgn7CbmUjsw/s1600/%E5%9B%BE%E5%83%8F1393.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHJaLY-Nxar8ekBHAzk99fI2PULaggSbgW4w9wCrFenIUetA6ot_nkWinUT7boekmDGn9RDzSqamsa6SeyuOlVa1x7Chyphenhyphenp8PC1rJR7Lpnrc7HMvmOqqVmVXGchLPjW5EuBgn7CbmUjsw/s320/%E5%9B%BE%E5%83%8F1393.jpg" width="240" /></span></a></div>
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<span style="color: #e06666; font-size: large;">1. 鸡腿去骨后, 用刀尾稍剁几下, 把筋剁断, 这样煎后鸡腿不会缩成一团。</span><br />
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1. Use boneless chicken whole leg, use the end of the knife to chop a few
times, to chop off the tendons, so that the fried chicken is not curled.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUE5kCiNKBzaMxVhZet2g-3W3VawBTgACkqgu8l80xt-gwvfXuIY4TvjIepI3tBbJIQEmOHSGtdJCJ7U58VKfyeg9XKKPEL31lsBKjY3JnmdAhuh8aofSlJcDlKM5zpwy_AsghN58c90/s1600/%E5%9B%BE%E5%83%8F1394.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUE5kCiNKBzaMxVhZet2g-3W3VawBTgACkqgu8l80xt-gwvfXuIY4TvjIepI3tBbJIQEmOHSGtdJCJ7U58VKfyeg9XKKPEL31lsBKjY3JnmdAhuh8aofSlJcDlKM5zpwy_AsghN58c90/s320/%E5%9B%BE%E5%83%8F1394.jpg" width="240" /></a></div>
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<span style="color: #e06666; font-size: large;">2. 把不粘锅烧热, 把鸡腿皮朝下, 煎至出油及焦黄色(大约3分钟)。</span><br />
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1 boneless chicken, use the end of the knife to chop a few
times, to chop off the tendons, so that the fried chicken is not curled.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3P-x7G71ARNpLvvOqJvqtrrPaR6GPXtDDFtZD_HTJBD6rQI4Vx_VM74XKkog9sF-bzlacRlamNy6eIGH6Au7P5rLqD7Uocr-rxoJT8XiP5JpsqkklUD7FN5RnWibDn8Aq1-lTOPjYCU/s1600/%E5%9B%BE%E5%83%8F1398.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3P-x7G71ARNpLvvOqJvqtrrPaR6GPXtDDFtZD_HTJBD6rQI4Vx_VM74XKkog9sF-bzlacRlamNy6eIGH6Au7P5rLqD7Uocr-rxoJT8XiP5JpsqkklUD7FN5RnWibDn8Aq1-lTOPjYCU/s320/%E5%9B%BE%E5%83%8F1398.jpg" width="240" /></a></div>
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<span style="color: #e06666; font-size: large;">3. 翻面稍微煎一下,把鸡肉盛起, 倒掉鸡油。</span><br />
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3 Turn the chicken upside down, slightly fried to brown, dish up the chicken, and drain chicken fat away.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHnHLaWdwhZT_tAZ4fImdhaLNst1nxSqZ9_zwDQYuMk7WuP-A-At1MHzPreOYAEyuXQ-qiot143GOg-aWbu2P5fURF6e3wC_mVNwVfKh08rMf5Y58syeeu4w3hsHCcq7Ug-XGKfYLrSU/s1600/%E5%9B%BE%E5%83%8F1401.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHnHLaWdwhZT_tAZ4fImdhaLNst1nxSqZ9_zwDQYuMk7WuP-A-At1MHzPreOYAEyuXQ-qiot143GOg-aWbu2P5fURF6e3wC_mVNwVfKh08rMf5Y58syeeu4w3hsHCcq7Ug-XGKfYLrSU/s320/%E5%9B%BE%E5%83%8F1401.jpg" width="320" /></a></div>
<span style="color: #e06666; font-size: large;">4. 把全部酱汁材料下锅, 酱汁煮开后, 把鸡皮朝上下锅。 加盖, 小火焖3分钟。</span><br />
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Combine all sauces material in the pan, boil the sauce, place
the chicken skin side up, covered and simmer over low heat for 3 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GassXWoBcsevwel3ZObVvEoDFnp_IFSRdAmKnalUCLR0cqjf6rvIIRtzRRIZPty1tgQQu2cf9tJVxlEw7R6Ls-fP84SUyFN71gNhY5KJBcJPcd2VtfUVSQcMtsE-ilAFUsBSYSIIMjQ/s1600/%E5%9B%BE%E5%83%8F1402.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GassXWoBcsevwel3ZObVvEoDFnp_IFSRdAmKnalUCLR0cqjf6rvIIRtzRRIZPty1tgQQu2cf9tJVxlEw7R6Ls-fP84SUyFN71gNhY5KJBcJPcd2VtfUVSQcMtsE-ilAFUsBSYSIIMjQ/s320/%E5%9B%BE%E5%83%8F1402.jpg" width="320" /></a></div>
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<span style="color: #e06666; font-size: large;">5. 把盖子打开, 把鸡块翻面, 皮朝下, 把火稍微转大一些至中小火,不加盖煮3到5分钟。</span><br />
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5. open the lid, flip the chicken over, skin side down, turn
to medium heat, cover and cook for 3 to 5 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAi_spyz9mp7eHMs0sqLsHrjFpPg_qZ1PAcE8G15wNEmlV6WDU4PG-NVD8hUxcsBT_7WzZJ-vXNLs0kylOImwnIsGIRN7p6rR59_1CVH7yiD5NabchcfQ7YULrG7JE4JqqkmiCyg9djw/s1600/%E5%9B%BE%E5%83%8F1405.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAi_spyz9mp7eHMs0sqLsHrjFpPg_qZ1PAcE8G15wNEmlV6WDU4PG-NVD8hUxcsBT_7WzZJ-vXNLs0kylOImwnIsGIRN7p6rR59_1CVH7yiD5NabchcfQ7YULrG7JE4JqqkmiCyg9djw/s320/%E5%9B%BE%E5%83%8F1405.jpg" width="320" /></a></div>
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<span style="color: #e06666; font-size: large;">6. 接下来开中大火收汁至酱汁浓稠。(大约1分钟吧!看到了密密麻麻的细泡沫吗?!)</span><br />
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Turn to high fire flame to thicken the sauce. (About 1
minute! Can notice all the small bubbles?!..)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBUpStUWsiOGTh0sOLmi0TKJ6oN5O7ObhftcLeaxwbpCzASwT4IrdSRFKGs3shflCwRByML7IYrpJ2DZTSzJ_nOjApIGjx00POrWBtdVBZbsnb4zyqtOfBpeLb42J8MlOVP-0nzjv9cE/s1600/%E5%9B%BE%E5%83%8F1411.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBUpStUWsiOGTh0sOLmi0TKJ6oN5O7ObhftcLeaxwbpCzASwT4IrdSRFKGs3shflCwRByML7IYrpJ2DZTSzJ_nOjApIGjx00POrWBtdVBZbsnb4zyqtOfBpeLb42J8MlOVP-0nzjv9cE/s320/%E5%9B%BE%E5%83%8F1411.jpg" width="320" /></a></div>
<span style="color: #e06666; font-size: large;">7. 待稍冷后切块, 淋上酱汁, 撒上些烤香的芝麻。(诶! 芝麻撒太多了, 变成芝麻鸡了嘞!)</span><br />
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7 cooled, cut and topped with sauce, sprinkle with roasted
sesame. </div>
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<span style="color: #e06666;"><span style="font-size: large;">8. 如果想要更佳的风味, 把先前去肉的鸡骨用烤箱烤至焦黄, 加2杯水熬成1杯高汤后, 才用来煮酱汁</span>。</span><br />
If you want to enhance the flavor, oven baked the chicken
bones until browned, add 2 cups of water, and boil down to 1 cup of broth, and
later use to cook the sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghl-_mRNOGWa_dFCMYyd2cKpAfhLLS7kkBK_awtp9a9pFqmectJKeYiJmnul5_KZNVsdNLsKR59sYRjYJ-VE8zy-qvA33SAHnty3euabDCxjyFn-LzBP8u6bE_c2f46uV5VeygOKjlYsw/s1600/%E5%9B%BE%E5%83%8F1407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghl-_mRNOGWa_dFCMYyd2cKpAfhLLS7kkBK_awtp9a9pFqmectJKeYiJmnul5_KZNVsdNLsKR59sYRjYJ-VE8zy-qvA33SAHnty3euabDCxjyFn-LzBP8u6bE_c2f46uV5VeygOKjlYsw/s640/%E5%9B%BE%E5%83%8F1407.jpg" width="640" /></a><br />
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<span style="color: red; font-size: large;"><b>1. 一定得注意煎煮时鸡皮朝上及朝下的顺序一定要对, 事关成品的卖相及香气。<br /><br />2. 如果喜欢姜味的, 可以磨些姜呢,榨取姜汁下去烧鸡肉。</b></span></div>
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Tips:</div>
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<o:p> </o:p>(1) Must pay attention to the sequence of cooking,cook the chicken
skin side up and down according to the correct
order, this will determine your finished product’s appearance and aroma.</div>
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(2) If you like ginger, add some ginger juice to the chicken
broth for making the teriyaki sauce .</div>
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<span style="color: #e06666;"> </span><br />
<span style="color: #e06666;"> </span>Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-58803953568427423082012-11-11T01:56:00.003-08:002012-11-13T06:02:30.559-08:00轻轻松松做乌冬<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWP_2anoG4XdudYGApF_ldtkY8-xoJstXNRvkurKDf76iGgyDHV7IPx1-GTFKOOkrEewZ3fm7GRV_A9aFkY4Ku7JfcDkgMkcBSGiHXl0fWUZmtxc1ei8Y16_W99Gl30lil-VmFxBIq7A/s1600/20121111_145958.jpg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvIbp38iz2TZKB9MeMFEFCLUAB3C54jO_sFrPT34bjvT4gvRAX1ttdX-oD2Kwcx9PikXcpe-7tRiyt5DlaGpkNh2NiWSkzQJXw7T5pe9S3c-_dX9UXh6DPanngcQgbsTRNlCsCdEInk4/s1600/20121111_145752.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvIbp38iz2TZKB9MeMFEFCLUAB3C54jO_sFrPT34bjvT4gvRAX1ttdX-oD2Kwcx9PikXcpe-7tRiyt5DlaGpkNh2NiWSkzQJXw7T5pe9S3c-_dX9UXh6DPanngcQgbsTRNlCsCdEInk4/s640/20121111_145752.jpg" width="640" /></a></div>
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<span style="font-size: x-large;"> </span><span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7; font-size: x-large;">乌冬面</span><span style="font-size: x-large;">用来炒黑胡椒海鲜乌冬面或黑胡椒牛肉片, 上锅前再炝点乌醋,那可真是人间美味哦<span style="color: #f545d7;">!</span> 既然家里</span><span style="color: #f545d7;"><span style="font-size: x-large;">已经有个食物料理机,
那就来个用调理机轻轻松松做乌冬吧!</span><br />
<br />
<span style="color: #4d3878;">材料:<br />
<span style="color: #4d3878;">高筋面粉/普通面粉 - 450g<br />
<span style="color: #4d3878;">树薯粉/玉米淀粉 - <span style="color: #4d3878;">50g</span></span></span></span></span></span><span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">(正统的<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E4%B9%8C%E5%86%AC/" rel="CaiLiaoClicked" title="乌冬做法大全"><span class="ingredient"><span class="name">乌冬</span></span></a>是只用500g的<a class="orange-bottom" href="http://www.xinshipu.com/%E5%81%9A%E6%B3%95/%E5%B0%8F%E9%BA%A6/" rel="CaiLiaoClicked" title="小麦做法大全"><span class="ingredient"><span class="name">小麦</span></span></a>粉) </span></span></span></span></span></span></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">盐 - 2~3茶匙</span></span></span></span></span></span></span><span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">(正统的是面粉重量的5~6%)<br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="color: #4d3878;">50~60度C温<span style="color: #4d3878;">水 - 230g~250g(正统的是面粉重量的42~43%)<br />
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<span style="color: #4d3878;">制作面团:</span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvIbp38iz2TZKB9MeMFEFCLUAB3C54jO_sFrPT34bjvT4gvRAX1ttdX-oD2Kwcx9PikXcpe-7tRiyt5DlaGpkNh2NiWSkzQJXw7T5pe9S3c-_dX9UXh6DPanngcQgbsTRNlCsCdEInk4/s1600/20121111_145752.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZv-PPDOU9XyOsz7WL6E6OW1Znz21BliUPKJsOhhDqkhzh_HLaicQ75Z3PwlpbozWDzD-9-XP28lmEmccpwabNL7MTG02j91y3B5xrVr_2WdytNp4vsjpODwX4extjH6KuE40zGmLHi0/s1600/20121111_113617.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZv-PPDOU9XyOsz7WL6E6OW1Znz21BliUPKJsOhhDqkhzh_HLaicQ75Z3PwlpbozWDzD-9-XP28lmEmccpwabNL7MTG02j91y3B5xrVr_2WdytNp4vsjpODwX4extjH6KuE40zGmLHi0/s320/20121111_113617.jpg" width="240" /></a> <span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">1. <wbr></wbr>
先装好塑胶的面团搅打器,然后在调理杯内放好干材料, 再开动机器(慢速), 徐徐的倒入温水,
让机器搅打45秒。</span></span></span></span></span></span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruto7_0NHQBTr-jhdEva8QQHxrS-fmkS-2x6ud5E4EFo7XPuqPkw2FpNKZ6qG2-XR_QILpPMp5srGMQa7mJeHeiCSaQ-cKL-aAdtiEJhZAKlXasdbll1852s7_0q8ZSmWuBSGeJAEqiA/s1600/20121111_113705.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruto7_0NHQBTr-jhdEva8QQHxrS-fmkS-2x6ud5E4EFo7XPuqPkw2FpNKZ6qG2-XR_QILpPMp5srGMQa7mJeHeiCSaQ-cKL-aAdtiEJhZAKlXasdbll1852s7_0q8ZSmWuBSGeJAEqiA/s1600/20121111_113705.jpg" /></a></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">2. <wbr></wbr> <span style="color: #4d3878;">搅打了45秒的面团状况。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpJM1SUQacIqlCoYLhymQCSntRtXVhThXzBGYuXcPk-vMjV4-482baZAVtpeeuiKQgRwM6m7-rvkMpZw8HtYr9ZeJL3vSSa3LJmd1ObdtAYYQvJRikKQcemoD3rmw0rGuWwgpFW4J0Lk/s1600/20121111_113839.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpJM1SUQacIqlCoYLhymQCSntRtXVhThXzBGYuXcPk-vMjV4-482baZAVtpeeuiKQgRwM6m7-rvkMpZw8HtYr9ZeJL3vSSa3LJmd1ObdtAYYQvJRikKQcemoD3rmw0rGuWwgpFW4J0Lk/s1600/20121111_113839.jpg" /></a></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><br />
</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">3. <wbr></wbr>
把塑胶搅打器取出, 用手把面团捏成团, 放<span style="color: #4d3878;">在杯子内盖起休面3~5分钟。</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4h6Yxuhyphenhyphen5KpkPG1kXF3qoYQj9flPJQ5Bc3B0RoFtwrEaN5Z4Vki1p9H7pNJ2x09FHdubkYaD-uZZcjOsvBCDYn7o1feXawl-DYX-4VdoMgjRAKJHKBZf15kIgmkuWy_4jzjr4YArkNg0/s1600/20121111_113934.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4h6Yxuhyphenhyphen5KpkPG1kXF3qoYQj9flPJQ5Bc3B0RoFtwrEaN5Z4Vki1p9H7pNJ2x09FHdubkYaD-uZZcjOsvBCDYn7o1feXawl-DYX-4VdoMgjRAKJHKBZf15kIgmkuWy_4jzjr4YArkNg0/s1600/20121111_113934.jpg" /></a></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">4. <wbr></wbr>
重新把搅打器装好, 然后把面团掰成小团。</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKz6k0pPMz-KuAxJQuYh0wvns3ql_yJizbOdOQGEQ8d571XInoghi4xRdrqDNcCHCS_9T4XcEVMCDgwcsj2zO4YPVbPir5DHakdPleq55zWb615wXCQOsqYrZZvR78gNa5ryPkGnsllo/s1600/20121111_114054.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKz6k0pPMz-KuAxJQuYh0wvns3ql_yJizbOdOQGEQ8d571XInoghi4xRdrqDNcCHCS_9T4XcEVMCDgwcsj2zO4YPVbPir5DHakdPleq55zWb615wXCQOsqYrZZvR78gNa5ryPkGnsllo/s320/20121111_114054.jpg" width="240" /></a></div>
<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">5. 开动机器搅打45秒, </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #4d3878;"><span style="font-size: 20px;">让面团打成一团。</span></span><br />
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<span style="color: #4d3878;"><span style="font-size: 20px;">6. 再重复一次把面团掰成小团的动作.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKz6k0pPMz-KuAxJQuYh0wvns3ql_yJizbOdOQGEQ8d571XInoghi4xRdrqDNcCHCS_9T4XcEVMCDgwcsj2zO4YPVbPir5DHakdPleq55zWb615wXCQOsqYrZZvR78gNa5ryPkGnsllo/s1600/20121111_114054.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKz6k0pPMz-KuAxJQuYh0wvns3ql_yJizbOdOQGEQ8d571XInoghi4xRdrqDNcCHCS_9T4XcEVMCDgwcsj2zO4YPVbPir5DHakdPleq55zWb615wXCQOsqYrZZvR78gNa5ryPkGnsllo/s1600/20121111_114054.jpg" /></a></div>
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<span style="font-size: 20px;">7.</span> <span style="color: #4d3878;"><span style="font-size: 20px;">
再开动机器搅打1分钟成团。</span></span><span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiakZHMK0GfNfEC-ymO15LHm5QujgVOwlsmP6cMmJe1yHu57YAxtmdcUGCpS3Z7wBpyutgvhyphenhyphenZNjIGge0R_rB1mO4UBQIHFfJi3OR6CUCqCLgpEzvRXm91TiDrLc_H2kwC0a31cPlwwE/s1600/20121111_114709.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiakZHMK0GfNfEC-ymO15LHm5QujgVOwlsmP6cMmJe1yHu57YAxtmdcUGCpS3Z7wBpyutgvhyphenhyphenZNjIGge0R_rB1mO4UBQIHFfJi3OR6CUCqCLgpEzvRXm91TiDrLc_H2kwC0a31cPlwwE/s320/20121111_114709.jpg" width="320" /></a></div>
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8<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">.
<span style="color: #4d3878;">把面团取出, 放进个塑料袋中, 用手掌挤压几分钟让面团紧实。
有的人还用几个塑料袋包起用脚踏呢!(我可没那么夸张)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKsI_yYx8yFNnpuoKVA0oe8NAjWG-d17DAESDbkCB7Tth7YRENTcVkq4gzfCopLSSWQ69xR72hPfGiDRB1kCj7NPuGQy_axoxqbIzz2wv63B6T9jR6sMHSj5xx2Rd4eNRzTSF3_oc5Ao/s1600/20121111_114918.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKsI_yYx8yFNnpuoKVA0oe8NAjWG-d17DAESDbkCB7Tth7YRENTcVkq4gzfCopLSSWQ69xR72hPfGiDRB1kCj7NPuGQy_axoxqbIzz2wv63B6T9jR6sMHSj5xx2Rd4eNRzTSF3_oc5Ao/s320/20121111_114918.jpg" width="320" /></a></div>
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9<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">. <wbr></wbr>
把塑料袋里的面团滚圆, 再放进塑料袋中, 把袋口尽量拧紧。把面团放在一旁醒3小时。
天气冷的话就醒久些。(我多数是在早餐后就做好面团放在一旁醒着。 <span style="color: #4d3878;">午饭后空闲了才切面,不用特意的等)。</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<br />
<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">切面:<br />
<span style="color: #4d3878;">我是用切面机(<span style="color: #4d3878;">P</span>asta
Maker)切面, <span style="color: #4d3878;">没有切面机的话就依照刀切面的方式擀面及切面了。</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNspuSmDp95OakbD34BWAF58csLJZ9aeX8_TtHsHexwMF-nzb2TSJ8lLLax6W4xilU4uCCE-CSoTzHofwh_lNK4cqLSqt-yIwKAq0E7kpyI_D402U06VXgCk958qtQk570ICh4IEmFnUA/s1600/20121111_143051.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNspuSmDp95OakbD34BWAF58csLJZ9aeX8_TtHsHexwMF-nzb2TSJ8lLLax6W4xilU4uCCE-CSoTzHofwh_lNK4cqLSqt-yIwKAq0E7kpyI_D402U06VXgCk958qtQk570ICh4IEmFnUA/s320/20121111_143051.jpg" width="320" /></a></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">1<span style="color: #4d3878;">。</span>把面团分切成6~8份,搽一遍树薯粉。</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKUoZ8rrRH84vbSQvYvy62oaVKuiAUQAPUvXCpwKYPlODTc2Yh0gYcHyTM9Z88fnm5_rZ9f08ANKtU60Uj57zqbr3PIoEfyBdId84xxetv6EBKt4B0uUJYYYZdPq3AcZpMb28BzAuS0Q/s1600/20121111_143156.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKUoZ8rrRH84vbSQvYvy62oaVKuiAUQAPUvXCpwKYPlODTc2Yh0gYcHyTM9Z88fnm5_rZ9f08ANKtU60Uj57zqbr3PIoEfyBdId84xxetv6EBKt4B0uUJYYYZdPq3AcZpMb28BzAuS0Q/s320/20121111_143156.jpg" width="320" /></a></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">2<span style="color: #4d3878;">。</span>把面团用1号或9<span style="color: #4d3878;">号阔度(最大的阔度)擀一遍<br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfakWhQhW4pu3ybo15oyDY_g2boX_HW7I7FvbUuE1BruJPYLS41PZPbnTow6nJZ6TvF8Zl5maaGfnYFCpNIsPAWUTNn3jNRsCiNhCaBpJeBvPZ00F7AkSuinynh-GS7OWmPc6EuykQAPE/s1600/20121111_143256.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfakWhQhW4pu3ybo15oyDY_g2boX_HW7I7FvbUuE1BruJPYLS41PZPbnTow6nJZ6TvF8Zl5maaGfnYFCpNIsPAWUTNn3jNRsCiNhCaBpJeBvPZ00F7AkSuinynh-GS7OWmPc6EuykQAPE/s320/20121111_143256.jpg" width="320" /></a></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">3。</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">然后把面皮对折成4层,再用2/8号或3/7号杆一遍(依你对面条厚度的口感要求)。</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7e_mU_9utU4kA8RZXYqG614hSSxReiPeqidv1imPapxrvlJe152KS3k-Y_AJP_A9FpMtpK-2tDjeGS9AluuTzKwPZuw4fvDqXgQZ79c9cj9RAVLLAEa9OJ0MEM7zA4OiEJpzqFe4MRI/s1600/20121111_144004.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7e_mU_9utU4kA8RZXYqG614hSSxReiPeqidv1imPapxrvlJe152KS3k-Y_AJP_A9FpMtpK-2tDjeGS9AluuTzKwPZuw4fvDqXgQZ79c9cj9RAVLLAEa9OJ0MEM7zA4OiEJpzqFe4MRI/s320/20121111_144004.jpg" width="320" /></a></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">4<span style="color: #4d3878;">。再把面<span style="color: #4d3878;">片搽一层树薯粉<span style="color: #4d3878;">,放置10分钟休面,开始煮热水。</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFU3JX5xl6BGcUSGg2MAnsplxSFV6tmMzvI-ULIhr3HV5w3TFJ40XlyV3HKlGHIe6ke6S6KeitW_YjVjl3lodvlxp9afYkfkiuvr7k6t42tt5koIx9wnOyjtMwb3SUfZXEPAMoJUMbDuE/s1600/20121111_144228.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFU3JX5xl6BGcUSGg2MAnsplxSFV6tmMzvI-ULIhr3HV5w3TFJ40XlyV3HKlGHIe6ke6S6KeitW_YjVjl3lodvlxp9afYkfkiuvr7k6t42tt5koIx9wnOyjtMwb3SUfZXEPAMoJUMbDuE/s200/20121111_144228.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5t5TgPz8wYyRntAa-4EJO42cePCaxNyUSvbqcIs7708818uBlZp0PHDh4slopLckRhQl6H9I0XnHBrWWh__-tWEy4uR97tEbWUMU5gZdskOsjGM4AoD5PePsFJdP3qeVMdehx0_IL1Nc/s1600/20121111_144519.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5t5TgPz8wYyRntAa-4EJO42cePCaxNyUSvbqcIs7708818uBlZp0PHDh4slopLckRhQl6H9I0XnHBrWWh__-tWEy4uR97tEbWUMU5gZdskOsjGM4AoD5PePsFJdP3qeVMdehx0_IL1Nc/s200/20121111_144519.jpg" width="200" /></a><br />
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<span style="font-size: 20px;">可以选用宽面条切割器切割。(如果你喜欢比较细的面条,
就用细面条切割器切割吧。</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2P8mwiD1AArdxbjfzCmKWjnv2NJyf80iYH5l8VVbIvwtjBwOLX-PH6r6zBByIr2jO3QgMyUirXrCi488Hp8LaSTirJlbgJ1TpUiQO18II_BmG9XrHRrpp_FYA_raNojDokpIIbpuU0U/s1600/20121111_144911.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2P8mwiD1AArdxbjfzCmKWjnv2NJyf80iYH5l8VVbIvwtjBwOLX-PH6r6zBByIr2jO3QgMyUirXrCi488Hp8LaSTirJlbgJ1TpUiQO18II_BmG9XrHRrpp_FYA_raNojDokpIIbpuU0U/s320/20121111_144911.jpg" width="320" /></a></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">把切割好的面条投入滚水中煮至面条浮在水面,就可以捞起了。<br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-RJlj2bOrQmfkAHFY6Cd4-_Azx0MhtV7QgELYUlIC2BkpacLqw4qCgWMY8hIPHkBbTuD0jpiUuBsCtVwlBNh5y8WzLAX-1Bd9jhyphenhyphenk7S7NHmGE2JOb-ixi2UfGENXJxiO3crcT_IAmZs/s1600/20121111_145047.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-RJlj2bOrQmfkAHFY6Cd4-_Azx0MhtV7QgELYUlIC2BkpacLqw4qCgWMY8hIPHkBbTuD0jpiUuBsCtVwlBNh5y8WzLAX-1Bd9jhyphenhyphenk7S7NHmGE2JOb-ixi2UfGENXJxiO3crcT_IAmZs/s320/20121111_145047.jpg" width="320" /></a></div>
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<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">把捞起的面条马上用冷水冲至凉</span>透。<br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvIbp38iz2TZKB9MeMFEFCLUAB3C54jO_sFrPT34bjvT4gvRAX1ttdX-oD2Kwcx9PikXcpe-7tRiyt5DlaGpkNh2NiWSkzQJXw7T5pe9S3c-_dX9UXh6DPanngcQgbsTRNlCsCdEInk4/s1600/20121111_145752.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWP_2anoG4XdudYGApF_ldtkY8-xoJstXNRvkurKDf76iGgyDHV7IPx1-GTFKOOkrEewZ3fm7GRV_A9aFkY4Ku7JfcDkgMkcBSGiHXl0fWUZmtxc1ei8Y16_W99Gl30lil-VmFxBIq7A/s1600/20121111_145958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWP_2anoG4XdudYGApF_ldtkY8-xoJstXNRvkurKDf76iGgyDHV7IPx1-GTFKOOkrEewZ3fm7GRV_A9aFkY4Ku7JfcDkgMkcBSGiHXl0fWUZmtxc1ei8Y16_W99Gl30lil-VmFxBIq7A/s640/20121111_145958.jpg" width="640" /></a></div>
<span style="color: #f545d7; font-size: 24px;"><span style="color: #f545d7;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;"><span style="color: #4d3878;">把用剩的面<span style="color: #4d3878;">条</span>分成小包装冷冻起来,
需要时就可以随时采用。但是还是现在现炒的面条比较Q弹, 比较好吃。。。</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<br />Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-21425394883322548632012-11-02T01:01:00.000-07:002012-11-02T01:01:03.256-07:00 南洋风味Mee Rebus(烫虾面)<div class="bahan">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkkg4tdsJv_aC7le8N6AuFoZwm43rrz3KbDEq27k5g5ggA-MTtak5RJGDm7BjL-Bq7dYJfITTC-fl5bQPpZquCuHTsWsyDBPmjAtbb5_SJylzG5n11GIsBkZe9S7vfOiywWDpJcmxYoA/s1600/mee+rebus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkkg4tdsJv_aC7le8N6AuFoZwm43rrz3KbDEq27k5g5ggA-MTtak5RJGDm7BjL-Bq7dYJfITTC-fl5bQPpZquCuHTsWsyDBPmjAtbb5_SJylzG5n11GIsBkZe9S7vfOiywWDpJcmxYoA/s640/mee+rebus.jpg" width="640" /></a></div>
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<span style="font-size: large;"><span style="color: orange;"><b>这是一道大家都爱吃的马来风味面食, 试试看吧! </b></span></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0EpcSdxCJ0QQIB03dBsU8WCsQsEfwBaoHzc52uMSOQ3B8rCpDX4l70Ut87N7eAEnO91EifcFWc8DoHb6EVnzlZal0o1STnV1oGoqKjKxQxQZWyPFrSooBEBUCO-gU3QLvWvy2vdPjc4/s1600/mee+udang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">材料:</a></div>
<ul>
<li>400g 油面,烫过/mee kuning - celur n toskan
</li>
<li>2块油炸豆干,切片/tauhu goreng - goreng n hiris
</li>
<li>芽菜,烫熟/Taugeh celur
</li>
<li>青或红椒,切片/lada hijau atau merah - hiris
</li>
<li>芹菜碎/daun sup/daun bawang - hiris
</li>
<li>白煮蛋,切片/telur rebus
</li>
<li>桔子或青柠/limau nipis@ limau kasturi </li>
<li>炒香去皮花生碎 - 1碗/kacang panggang kisar </li>
</ul>
<br /><br />浓汤材料/UTK KUAH
<ul>
<li>5条辣椒干,切段/5 btg atau lebih cili kering
</li>
<li>一大匙虾米, 打成粉/segenggam udang kering di mesin</li>
<li>1颗洋葱,切薄片/ biji bawang besar</li>
<li>2 瓣蒜头, 切薄片/biji bawang putih
</li>
<li>1吋姜,切片/1 inci halia
</li>
<li>1吋南姜,切片/ inci lengkuas
</li>
<li>2 汤匙番茄酱/sudu makan sos tomato -Boleh ganti dengan air asam jawa
</li>
<li>2 颗黄薯,切块煮熟, 用高汤打成泥待用/biji keledek sederhana - rebus dan mesin dengan air rebusan ayam dan udang.
</li>
<li>1个鸡骨架, 熬高汤/ rangka tulang ayam - air rebusan ketepikan.
</li>
<li>8只大鲜虾,在高汤内烫熟待用 / 8 ekor udang segar - rebus sampai masak dalam sup ayam.
</li>
<li>黄糖,调味/gula melaka
</li>
<li>盐,调味garam
</li>
<li>水/air secukup </li>
</ul>
</div>
<h3 class="heading">
Cara-cara </h3>
<ol>
<li>
Bawag besar,bawang putih dan lada kering potong2 kemudian goreng sekejap dengan minyak yg sedikit.angkat dan blend bawang dan lada kering tadi masukkan juga halia dan lengkuas hingga hancur.
把洋葱,蒜头及辣椒干稍微煎香, 与姜及南姜片一起搅打。
</li>
<li>
panaskan minyak. tumis bahan mesin tadi sehingga pecah minyak. masukkan sos tomato dan serbuk udang kering tumis lagi. 把搅碎的香料用油炒香, 加入番茄酱及虾米粉再炒一会。
</li>
<li>
masukkan air rebusan ayam dan rebusan udang dan
keledek.perasakan dengan garam n gula. didihkan hingga kuah agak pekat
baru! jika terlalu pekat sgt tmbhkan air yer..last sekali baru
masukkan udang. tutup api.加入薯泥及足够的水, 用黄糖及盐调味。
</li>
<li>
hidangkan mee ngan telur rebus, tauhu goreng, taugeh, limau kasturi/nipis, daun bwg, bwg goreng, lada merah, jeruk
chili/jeruk lada dan curahkan kuah tadi. siap!上桌时把桔子或青柠切片, 随自己口味加入汤内调味。</li>
</ol>
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Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com0tag:blogger.com,1999:blog-2084158411937424995.post-83851319534901586872012-10-25T08:27:00.002-07:002013-05-02T00:37:50.769-07:00手工黄海鳗鱼丸/Yellow Eel Fishball<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqIfyFBGCebweTiZatm-VsbSX8_nEJ9H9UqZCmcqgHF9pg7rqEVwGD8-7d5JW7LMmeTQiSqV605_HgTgShcEUFxJeP2CDa_-6Ut0cwgEJ5DdnbC1dpOeirmYXOue_JnM8yOWdZmaSYM7I/s1600/20121025_205248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oZ4YeycjPNr4ADE-sij4ylM69cnG10Zv56l-d1YN_NVuHHnNL5_NaZMszih2ljShzSScQENIcdwo0dQ_WioJCrD2MdIYCrZNe1SaKRz0sBnOebFqM23ySmky6zrNP6BwqfwZh5SoUj8X/s1600/%E9%BB%84%E6%B5%B7%E9%B3%974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oZ4YeycjPNr4ADE-sij4ylM69cnG10Zv56l-d1YN_NVuHHnNL5_NaZMszih2ljShzSScQENIcdwo0dQ_WioJCrD2MdIYCrZNe1SaKRz0sBnOebFqM23ySmky6zrNP6BwqfwZh5SoUj8X/s640/%E9%BB%84%E6%B5%B7%E9%B3%974.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXo4otS9v9loWzOCWR70FmxcYSFfEfnyY9X4Bk2hQ_xGNaTNDrvt_YqhHTei04BbSYrZS19Qx9kqrWL6sVhdmieaIE2ScJjZ6yaAQgQTEA6A-msKiXLHXTS4p36vqoLYS6VowmiCp0ZUnX/s1600/20121025_085436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqIfyFBGCebweTiZatm-VsbSX8_nEJ9H9UqZCmcqgHF9pg7rqEVwGD8-7d5JW7LMmeTQiSqV605_HgTgShcEUFxJeP2CDa_-6Ut0cwgEJ5DdnbC1dpOeirmYXOue_JnM8yOWdZmaSYM7I/s1600/20121025_205248.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-size: 20px;"><b><span style="color: #d626fe; font-size: 24px;">今天陪婆婆上传统市场采购, 幸运的买到了一条新鲜的大黄海鳗(现在的海鳗越来越少, 要买也得看运气),
回来刮了鱼肉打鱼丸, 婆婆特喜欢黄海鳗肉打的鱼丸,鱼丸色很白,卖相很好。 这两天邱爹地出差,
所以这一次邱妈咪做的鱼丸<span style="color: #d626fe;">量不多(把其余刮好的鱼肉分小包冷冻起来,等<span style="color: #d626fe;">爹地</span>回<span style="color: #d626fe;">家</span>再分几次做,
这样可以保持鱼丸的新鲜度),也</span>动用了电动手提打蛋器(因为很多人家里都有一台,让大家有机会物尽其<span style="color: #d626fe;">用</span>), 成功的打出了白泡泡的麻鱼丸(加了蔬菜的颜色就会变得有点黄), <span style="color: #d626fe;">婆婆和公公</span>吃的很开心。。。</span></b></span><br />
<span style="font-size: 20px;"><b><span style="color: #d626fe; font-size: 24px;"> </span></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXo4otS9v9loWzOCWR70FmxcYSFfEfnyY9X4Bk2hQ_xGNaTNDrvt_YqhHTei04BbSYrZS19Qx9kqrWL6sVhdmieaIE2ScJjZ6yaAQgQTEA6A-msKiXLHXTS4p36vqoLYS6VowmiCp0ZUnX/s1600/20121025_085436.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXo4otS9v9loWzOCWR70FmxcYSFfEfnyY9X4Bk2hQ_xGNaTNDrvt_YqhHTei04BbSYrZS19Qx9kqrWL6sVhdmieaIE2ScJjZ6yaAQgQTEA6A-msKiXLHXTS4p36vqoLYS6VowmiCp0ZUnX/s640/20121025_085436.jpg" width="640" /></a><br />
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<br />
<span style="font-size: 20px;">材料:<br />
黄海鳗(潮州人称为麻鱼)净鱼肉 - 600g<br />
150g碎冰+50g水 = 200g,分成两份待用, 一份150g, 一份50g<br />
食盐 - 30g<br />
糖 - 30g<br />
蛋白 - 2个<br />
玉米淀粉 - 10~20g (也可以不放)<br />
</span><span style="font-size: 20px;"><span style="font-size: 20px;">×红辣椒,青葱或芹菜碎,蒜头碎各半汤匙,
摊开吹风晾干水份,蔬菜别下太多,因为菜内的水份会让鱼丸变软影响口感(所以需要摊开晾干一些)。(依口味随意增减比例,
也可不放)</span> </span><br />
<br />
<span style="font-size: 20px;">事前准备:</span><span style="font-size: 20px;"> </span><br />
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<span style="font-size: 20px;">1. 先把剔下来的净鱼肉平放在盘子里, 放进结冰室冷冻2~3小时。 蛋白也要先冷藏。<br />
2. 开始打鱼丸前, 先把冰块敲碎, 或把冰块放进厚的塑料袋中,向硬的台面或地面甩打, 把冰块甩碎,
再倒入容器内,加水,共200g的重量。<br />
<br />
打鱼丸做法:</span><span style="font-size: 20px;"><span style="font-size: 20px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqIfyFBGCebweTiZatm-VsbSX8_nEJ9H9UqZCmcqgHF9pg7rqEVwGD8-7d5JW7LMmeTQiSqV605_HgTgShcEUFxJeP2CDa_-6Ut0cwgEJ5DdnbC1dpOeirmYXOue_JnM8yOWdZmaSYM7I/s1600/20121025_205248.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqIfyFBGCebweTiZatm-VsbSX8_nEJ9H9UqZCmcqgHF9pg7rqEVwGD8-7d5JW7LMmeTQiSqV605_HgTgShcEUFxJeP2CDa_-6Ut0cwgEJ5DdnbC1dpOeirmYXOue_JnM8yOWdZmaSYM7I/s200/20121025_205248.jpg" width="200" /></a></span> </span><br />
<br />
<br />
<span style="font-size: 20px;">1.
把冷冻鱼肉块加100g的碎冰水在食物调理机内高速搅打成鱼浆。(大约3分钟, 必须打至成浆,看不到也摸不到鱼肉纤维。)<br />
</span><span style="font-size: 20px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFT_XcXuXL_U0mRijayK0Kka0OYrNJZYnI__QKRVksIRPbXDTJ02E2yNGecGTwbuyJbiqcUtQwzxcgC5ahZr7HR9e1R0MKMreTpK3o1DAKJxdrQW57Ei-qjbC3_zih2miSPeTQJBSxPsva/s1600/20121025_210230.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFT_XcXuXL_U0mRijayK0Kka0OYrNJZYnI__QKRVksIRPbXDTJ02E2yNGecGTwbuyJbiqcUtQwzxcgC5ahZr7HR9e1R0MKMreTpK3o1DAKJxdrQW57Ei-qjbC3_zih2miSPeTQJBSxPsva/s200/20121025_210230.jpg" width="200" /></a> </span><br />
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<span style="font-size: 20px;">2. 在机器继续开动的情况下, 加入砂糖搅打1分钟, 接下来加入食盐,
继续搅打1分钟。<br />
3. 徐徐的倒入蛋白, 再加入玉米淀粉继续搅打1分钟。(蛋白及玉米淀粉的作用是使鱼丸结实,
所以您得依自己喜好的口感斟酌用量。)</span><a href="http://photo.blog.sina.com.cn/showpic.html#blogid=aef2e6100101d1vr&url=http://s10.sinaimg.cn/orignal/aef2e610gcce2cc384929" target="_blank"></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvD_DEKPSCinIkTvyk_xsTvyKtGHNJsaQdc3lSO2NpxOifzOc1XZ1HAmPbK9-Xd5wAhps5WIMmX1HLGXILrPXFXfS3hHUaBpOJ5UUrurGSbTBtuZ6hB9y3VprIRu8dus_WuWhZrX9pGQ9/s1600/20121025_211209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvD_DEKPSCinIkTvyk_xsTvyKtGHNJsaQdc3lSO2NpxOifzOc1XZ1HAmPbK9-Xd5wAhps5WIMmX1HLGXILrPXFXfS3hHUaBpOJ5UUrurGSbTBtuZ6hB9y3VprIRu8dus_WuWhZrX9pGQ9/s640/20121025_211209.jpg" width="640" /></a></div>
<span style="font-size: 20px;">4. 把鱼浆全刮进一个搅拌盆内, 先用手提打蛋器中速搅打3分钟,
然后加入50g的碎冰水, 再继续打4分钟(总共打7分钟)至鱼浆上劲(起胶)。
然后再继续用个饭匙或刮匙只朝一个方向使劲旋转2分钟。</span> <br />
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<span style="font-size: 20px;">成功起胶的鱼浆用眼看会有一层发亮的光泽,
有轻泡及透明感。挤出一颗鱼丸,放进水里,它会浮在水面就行了。<b><span style="color: #e31a19;">如果您的打蛋器升温快, 建议您把搅拌盆冰镇在另外一盆冰水内作业,提防鱼浆升温, 破坏口感。<br />
<br />
<br />
</span></b></span><span style="font-size: 20px;"><span id="goog_1951859076"></span><span id="goog_1951859077"></span> </span></div>
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<span style="font-size: 20px;">5. 这时可以选择加入蔬菜碎。 建议选择把一半的鱼浆制成原味的鱼丸,
一半制成蔬菜鱼丸。<br />
</span><span style="font-size: 20px;"> </span></div>
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</span>6. 准备一个大盘子, 盘内用喷雾器喷洒一层水。 然后沾湿双手,
一手用虎口挤鱼浆,另一手用沾湿的汤匙刮下鱼丸, 排放在大盘子内。 把挤好的鱼丸晾在空气中3~4小时, 鱼浆会神奇的凝结成有弹性的鱼丸。
每隔半小时用喷雾器朝鱼丸喷一层水雾。<br />
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<span style="font-size: 20px;">7.
把成型的鱼丸浸泡在保鲜盒的冷盐水内(1000CC的水溶化半茶匙的盐)漂水1~2个小时, 让一些盐分渗出来,
不然鱼丸会太咸,水只要刚好淹过鱼丸就够了。</span><br />
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<span style="font-size: 20px;"><span style="font-size: 20px;">8. <wbr></wbr> 还有另外一个做法是直接把鱼丸刮进淡盐水内,
让鱼丸漂1~2个小时后, 轻手取出, 排放在大盘子内晾3~4个小时后(也可以摆在冰箱里晾),
才装保险盒收起。这法子作出的鱼丸形状比较圆,比较漂亮。 (不同的潮州鱼丸高手, 有不同的做法, 邱妈咪就依样画2个葫芦!)但是邱妈咪还是觉得先定型再漂水的鱼丸口感比较好!</span></span><br />
<span style="font-size: 20px;"><span style="font-size: 20px;"><br />
9. 吃不完的鱼丸可以泡在前头的冷水内收在冰箱内,
但是如此收藏法鱼丸会变成越来越淡,最好把水倒掉,用保鲜盒密封收藏在冰箱下层(不可结冰)就可以了,可以收藏2~3天。</span> </span><br />
<span style="font-size: 20px;"><br />
温馨小提示:<br />
1. 不要徒手搅打鱼浆, 因为手掌有温度, 会影响成品的弹牙度。<br />
2. 打鱼丸时盐和糖不要减少, 不然鱼浆不能凝结成丸。<br />
3. 鱼肉一定要新鲜才行。<br />
4. 打起胶的鱼浆可以用来酿豆腐,辣椒,茄子,腐皮等等。。。<br />
<b><span style="color: #c70000;">5. 打好的鱼丸会随着时间慢慢变硬变脆, 所以邱妈咪建议至少搁上半天才烹煮,
过夜最好。煮时用文火浸泡至熟,别大火滚騰,因为鱼丸膨胀的太厉害的话会失去脆弹的口感。</span></b><br />
6. 黄海鳗的鱼肉很结实, 所以可以加入高达鱼肉量50%左右的水量。<br />
7. 刮了鱼肉剩下的鱼骨鱼皮千万别浪费, 先把它们用1汤匙的食油抓一抓,然后进烤箱烤15分钟,(不怕油的就用油煎), 接着用来熬高汤,
鲜美的很呀!</span><br />
8<span style="font-size: 20px;">. 漂鱼丸的水滋味鲜甜, 丢掉可惜, 可以用来煮<span style="color: red;"><b><u>紫菜鱼丸羹</u></b></span>, 物尽其用。 </span><br />
9. <span style="font-size: 20px;">发现到鳗鱼丸不是很适合加蔬菜,丸子会变软。还是比较适合做原味鱼丸的。 如果要加蔬菜的话, 各加1小茶匙, 用来点缀就好。</span></div>
Angie Fern Nghttp://www.blogger.com/profile/12278860342099125303noreply@blogger.com1