搬个家常菜来答谢私房各位的无私奉献。
最近做了姥爷的红油麻辣肚丝,尤其是第一次学会了做简易红油,太好吃了。第一次看到那个茶熏鸭,就很想山寨一把。这几天看大家热火朝天地在熏鸭子,尤其是那么多分享无论是成功还是失败的经验,真的觉得私房好温馨。强迫自己hold住,不急着动手,就怕一不小心又给自己领个“妈”回家。
祝大家吃好、玩好,享受秋日,快乐平安!
蟹粉豆腐原料:
3只活蓝蟹,一盒嫩豆腐,姜、葱,米酒,盐,糖
做法:
1 .蓝蟹放入水已烧开的蒸锅内,大火蒸熟,12至15分钟,视蟹的大小而定。稍凉后,拆出蟹粉。
2 .炒锅加热后,倒入油,爆香姜末、葱花。放入蟹粉,加些许米酒,翻炒几下。
3 .放入切成小块的嫩豆腐,用锅勺轻推,让豆腐和蟹粉你中有我、我中有你。
4 .放盐和少许糖,加两勺高汤(没有高汤,用水也可以),盖上锅盖,调小火,慢煮10分钟。
5 .装盘前,用少许生粉勾芡,上桌。
味道如何?就一个字:鲜!
秋天到了,对我来说,伴着秋日到来的也是我的烘烤季节。不喜欢大热天的用烤箱,但是,当窗外的一片葱绿变成了金黄和橙红时,我喜欢让屋里飘着糕点的香气。儿子早餐时剩下了少许红莓,正好用来做了这个Raspberry Buttermilk Cake。方子是好几年前Bon Appétit Magazine上的,这个很容易做的、看着也很家常的蛋糕,是我常烤的一道。下午的点心、晚饭后的甜品,常常是她了。
Ingredients:
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ stick unsalted butter, softened
2/3 cup plus 1 ½ Tbsp sugar, divided
½ tsp pure vanilla extract
1 large egg
½ cup well-shaken buttermilk
1 cup fresh raspberries
Steps:
1. Preheat oven to 400F with rack in middle. Butter and flour a 9-inch round cake pan
2. Whisk together flour, baking powder, baking soda and salt
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined
5. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 ½ Tbsp sugar
6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate
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