吃喝饭团5月及6月聚餐汇报~~：）

来源: 爱厨于 2011-07-05 20:27:10 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (22010 bytes)

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不好意思，我最近有点忙，所以把两次聚会的帖子汇总一起贴了，团员们久等啦~~~：P

吃喝饭团6月聚餐
**端午節特別聚會**

拌韩国红薯粉 by 玉米猪
做法：http://blog.wenxuecity.com/blogview.php?date=201106&postID=3146

凉拌合掌瓜 by Jennifer

I used 毛毛妈's recipe as the reference:
http://maomaomom.com/%E3%80%90%E9%A6%99%E8%BE%A3%E5%90%88%E6%8E%8C%E7%93%9C%E4%B8%9D%E3%80%91/

The difference is that I did not use any spice. I used only light soy sauce. vinegar, salt, sugar, and sesame oil.

凉拌毛豆 by 爱厨

做法： http://www.euphocafe.com/recipe/recipe.asp?rid=261

芹菜香干 by Hui
中国芹菜(自家菜园种的，做之前才摘的)一把，香干一包。两者均细细切碎。热锅加油，倒入芹菜先，炒至七分熟，加盐，糖，生抽适量，再加香干，拌炒两分钟，加香油起锅。小时候春天常吃马兰拌香干，据说可以明目。因这里买不到新鲜的马兰头，中国芹菜也有一种独到的野菜的涩味儿，且做替代。

炒米粉 by 爱厨

做法： http://www.euphocafe.com/recipe/recipe.asp?rid=379

川式烧排骨 by radish

食谱是加了白萝卜的版本，但现在白萝卜不当季了，我们就没加，其实也没什么差

主料：排骨 700g，白蘿蔔700g（白蘿蔔可以用土豆、筍代替，都很好吃）
調料：色拉油適量，蔥 2只，姜6、7片，花椒粒少許，八角 6顆（如果有好的五香粉，可以用五香粉代替），蒜整顆略拍開1顆，郫縣豆瓣醬2大勺，冰糖4、5顆，鹽兩大勺（根據自己的口味自行調整鹽的分量），料酒少許

做法：
1. 排骨汆血水（放入鍋裏煮開），此時可以放入料酒少許和花椒數顆，幫助去除肉腥味
2. 炒鍋燒熱（光猛油快很重要），倒入色拉油適量，放入冰糖，冰糖除了上色，還有讓味道更醇更溫和的作用，可以中和辣味（但是不要多，甜味一般吃不出來）
3. 糖熔化為褐色的時候，倒入排骨翻炒上色
4. 把排骨撥到鍋邊，然後放入蔥、姜、蒜、花椒粒、八角爆香（花椒是爲了進一步去肉腥味，不是爲了痲味，所以不要多），爆香豆瓣醬
5. 排骨撥回油中翻炒均勻
6. 加入切成小塊的白蘿蔔
7. 充分炒拌，讓白蘿蔔和排骨混合，調料分佈均勻
8. 加入一大碗水，煮開，此時加入鹽調味
9. 轉入高壓鍋，上氣后轉小火再10分鐘，就是美味的白蘿蔔燒排骨了

蚂蚁上树 by radish

粉丝在热水中泡2分钟至软，用剪刀剪成合适长短
炒锅放油，爆香姜蒜，豆瓣酱，放入猪绞肉炒熟
加入酱油调味调色，加入适量高汤
最后放入粉丝炒匀，粉丝会吸收高汤和调味料
起锅前，放入葱花，起点缀作用

葡汁焗椰菜花 by Joyce

http://www.euphocafe.com/recipe/recipe.asp?rid=15
(我的水份好像多放了,感覺好像不是那麼回事,請大家不要比較喔:))

越式香茅辣雞 by Joyce

(對不起,原食譜忘記在那兒抄來的)
材料：
雞腿肉（切粗塊）1磅多,魚露3湯匙,椰糖1½湯匙,香茅（白色部份剁碎）2枝,粟粉（玉米粉）1茶匙,紅蔥頭（切碎）2粒, 蒜蓉2茶匙,干辣椒,洋蔥 1個,雞湯 4湯匙

做法：
把魚露與椰糖拌勻，讓糖完全溶解後，加入一半的香茅碎，一半的蒜蓉，一半的辣椒，粟粉和雞肉拌勻。封好，放入雪櫃冷凍約一小時。
拿出雞肉，放置室溫中一會。燒熱油鑊，下另一半香茅，用中火爆香。加蒜蓉，辣椒，紅蔥爆香。
轉大火，加入雞肉（醃料留用），排放好，不要彼此重疊。切勿兜炒雞肉以免出水。把雞肉兩面煎至微黃色。加洋蔥炒至軟身。倒進雞湯和醃料，加蓋煮約 5分鐘，直至水份收乾一半。上碟，灑下蔥段，即成。趁熱供食。

braised pork rib by Jennifer

this is the simplest recipe i have learnt

for every 1.5 lb pork rib, add the followings:

1 table spoon cooking wine

2 table spoon vinegar

3 table spoon sugar

4 table spoon soy sauce

5 table spoon water

bring it to boil and then simmer for 1.5 - 2hr.

牛筋 by redbird
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3799

烤糯米馅鹌鹑 by redbird
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3782

烤三文鱼卷 by redbird
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3742

盐水虾 by 玉米猪
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3082

芦笋派 by 玉米猪
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3129

茶树菇炖排骨 by Zhen

广东粽 by Joyce

台湾肉粽 by 爱厨

做法： http://www.euphocafe.com/recipe/recipe.asp?rid=47

碱水粽 by 爱厨

做法： http://www.euphocafe.com/recipe/recipe.asp?rid=94

椰汁西米芋头水果羹 by redbird
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3815

綠茶蛋糕 by 爱厨

做法： http://www.euphocafe.com/recipe/recipe.asp?rid=178

鳳梨酥 by 爱厨

做法： http://www.euphocafe.com/recipe/recipe.asp?rid=194

Anne willan's look&cook chocolate desserts by Hui
Chocolate walnut torte (the simplest recipe in this book) -- 有一点长

1. Butter the sides and bottom of a 10 inch springform, cover bottom with parchement paper, butter and flower paper removing excess flower .
2. Coarsly chop 1 ¾ cups of walnut pieces in a food processor, add 7 oz of semisweet chocolate pieces and chop together with the walnut in the foodprocessor. This is best done in 2 or 3 batches.
3. Separate the egg yolks and whites from 5 eggs.
With a wooden spoon cream ½ cup of butter (room temperature), add ¾ cup of sugar and beat until light and fluffy (2-3 min). Add the seperated egg yolks one by one and beat well after each addition.
4. Stir in the ground chocolate/walnut mixure.
5. Wisk the egg whites until stiff, mix in ¼ cup of sugar and continue wisking until glossy.
6. Add the meringue to the chocolate mixture and fold them togheter.
7. Transfet the mixture to the springform and smooth the top. Bake in a preheated oven at 300 F for 60-70 min. Cool down to room temperature before taking the cake out of the pan. Since the cake is quite delicate, It can be served from the base of the pan.

Cream topping:
Whip 1 ¼ cup of heavy cream until soft peaks start to form. Add 1 tbsp of sugar and ½ tsp of vanilla extract and whip until soft peaks start to form. Spread the cream on top of the cake. Melt 1 oz of semisweet chocolate and drizzle it (or use a small paper piping bag) over the top of the cake in a linear design. Chill cake.

合照：

酒水：

=====================================================
吃喝饭团5月聚餐

猪八戒踢足球 by 玉米猪
做法： http://blog.wenxuecity.com/blogview.php?date=201105&postID=6250

肉末儿烧茄子 by 玉米猪
做法： http://blog.wenxuecity.com/blogview.php?date=201105&postID=6181

上海版红烧肉 by radish
做法： http://euphocafe.com/recipe/recipe.asp?rid=410

鳳梨酥 by 爱厨
做法： http://www.euphocafe.com/recipe/recipe.asp?rid=194

排骨飯 by 爱厨
做法： http://www.euphocafe.com/recipe/recipe.asp?rid=412

小馒头 by 爱厨

啤酒鸭 by Jennifer
做法： http://www.*****/Eat/RMenu/201011/92865.html

凉面 by Jennifer

these other 2 (cold noodle and 凉拌合掌瓜丝) are too simple and I am sure everyone knows how to make it... :)

凉拌合掌瓜丝 by Jennifer

肥牛炒涼瓜 by Joyce
苦瓜2個、肥牛(1pack),豆豉,蒜茸,姜
苦瓜去瓤切片，用盐腌一下.
肥牛用盐、sugar,酱油,料酒等等腌一会儿.
下油下蒜茸、豆豉爆香；炒透凉瓜,锅内加入适量的盐及水，煮至入味铲起.
下油爆姜，放入牛肉炒至将熟，加入凉炒至牛肉熟.

香辣鸡翼 by Joyce
做法： http://bbs.wenxuecity.com/cooking/1034913.html
*i did not put 味精 & last 1t of 孜然粉.

Assorted Berries Jelly by Joyce

(Recipe from library book)
Ingredients:
1)Strawberry, blueberry, raspberry as needed
2)225g apple juice
3)17g gelatin powder
4)37g sugar or optional
5)750g sparkling white grape juice

Cooking method:
1) Dice the strawberries, put the assorted berries into cups,    chill. Chill the sparkling white grape juice.
2) Mix the gelatin powder & sugar, add into the apple juice, let    sit on hot water to melt.
3) Wait until the gelatin powder liquid turned warm, mix with the    white grape juice.
4) Take out the cup of assorted berries, add the white grape    juice.
5) Freeze for 45 mins to 1 hr, then ready to serve.

大蒜烧青鳝 by Zhen

原料：
活青鳝 1000g （2lbs）
大蒜 200g
姜 25g
葱 25g
盐 2.5g
酱油 2.5g
胡椒面 1g
花椒面 1g
郫县豆瓣 75g
油 125g
水豆粉 125g
汤 600g
做法：

1. 青鳝洗净，切成小块；大蒜剥皮洗净；姜切片；葱切细花；豆瓣剁细。
2. 炒锅内下油75g，烧至七成热，放入青鳝煸炒，炒时加少许盐，煸至青鳝不粘锅时铲起。
3. 锅内另加油50g，烧至五成热时，下豆瓣炒至油呈红色时掺汤；同时把青鳝，大蒜，姜，酱油，胡椒面下锅，用中火慢烧；约烧20分钟（以大蒜烧熟为度），下水豆粉将汁收浓；起锅下葱花，菜面上撒上花椒面即可。

Italian toto cookies

Here's the recipe from "the north end italian cookbook".

4 c. flour, sifted
5 tsp. unsweetened cocoa powder
4 tsp. baking powder
1 tsp. ground cloves
1/2 tsp. cinnamon
1/2 c. granulated sugar
1/2 c. brown sugar
3 eggs, well beaten
3/4 c. vegetable iol
1 c. coarsely crushed walnuts
1 c. milk
1 tsp. oil of orangr or orange extract
1 tsp. vanilla
1/4 c. miniature chocolate chips
1/2 c. maraschino cherries in jar, drained and chopped (optional, I didn't use)

1. Mix together flour, cocoa, baking powder, cocoa, cinnamon, and cloves.
2. In a separate bowl, mix eggs, milk, oil, white and broan sugars, orange oil and vinalla.
3. Add egg mixture to flour mixture and mix thoroughly. Dough should be fairly thick and sticky.
4. Add crushed nuts and chocolate chips.
5. Shape into round balls and place on greased cookie sheets.
6. Bake at 350 degrees for 15-20 minutes.
7. Cool and frost.

FROSTING:

2 tbsp. melted butter
2 c. confectioners' sugar
1 tsp. vanilla extract
1 tbsp. unsweetened cocoa
1/2 tsp. oil of orange
2 tbsp. milk

1. Mix ingredients well until smooth enough to spread.
2. Spread on cooled cookies and place on waxed paper to dry.