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材料就是节后剩下那些杂7杂8的东西:猪腿退骨切方块 五花肉切方块 芦筍 土豆切片 黄瓜切丁 姜 洋葱 蒜
调味料:南乳半块 柱候酱小半汤匙 磨原豉小半汤匙 豉油 糖 鸡精 适量(喜欢吃辣,可下干辣椒)
做法:猪腿 五花肉 过开水退血脏 洗干净炒糖上色待用;土豆炒至金黄待用;大火烧油将姜 洋葱 蒜爆香+己上好色的猪腿肉炒至干水+味料。。炒香+洒+水淹沒,中小火焖煮30-45分钟后+五花肉,小火煮至水近干+土豆和芦筍,炒煮至收计+黄瓜炒拌好,完成。。。!!!!
扣肉
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香菜鱼丸汤`
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韭菜鱼饼
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可乐鸭
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村料:
鸭一只 可乐两罐 豉油半饭碗 陈皮一二片 姜三四片 冰片糖大半片
做法:
鸭子当然要洗干净擦干用少许盐擦过全身(里外盐不要太多,知道它存在就好)
腌1小时就足较,开火烧少许油将鸭子的全身炸一下(注意不要将鴨子皮弄破,
破相就不好看了,此举也是想将鸭子皮油弄掉,这样吃起来就更加嫩爽了)
看到鸭子的皮肤有少少金黄色就可以了,然后将油倒出将锅洗干净将全部材料一起
大火烧开下鸭子改文-武火,这道菜火候最之关健,火太小鸭子肉烂而汁未干,
太大鸭子未熟而汁已糊,火一定要比中火小一点,比小火大,大约25分钟翻动一次,
直到收汁,全过程大约70-80分钟,很间单,厨友如有兴趣不妨一试
轻拍。。。!!! 谢谢大家!!
虎年进步!!!!!!