方子來源;christine's recipe
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12個鴨蛋(或雞蛋)
1杯海鹽(或岩鹽)
4杯水
1湯匙紹興酒
一八角
2小勺花椒
雞蛋洗淨瀝干。備用。
把水和鹽放鍋裡。加入八角和四川胡椒,煮沸。等鹽完全溶解,關火。放涼。
倒入酒攪勻。
放入乾淨的玻璃容器,雞蛋要在監水下面,如果浮上來,要小碟子或其他東西壓著。 (注:檢查,以確保每一個雞蛋有沒有裂縫上。) 在瓶子上寫上日期。
25至30天之後,煮一個蛋試一下,夠咸拿出來放在雪箱里.
如果沒有八角,花椒,可以用茶葉待替。這樣蛋殼看起來暗的顏色。
她解譯了: 加紹興酒使蛋黃會變成橘紅色會有更美的效果。
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灣區這幾天很熱,有朋友來探我們,不想煮中菜,太多油煙,就吃日本菜.
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茄子
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這是中菜,炒土豆絲,一早就炒好,窒溫一樣好吃.
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以前好怕吃這豆豆,朋友介紹吃了一次,她加了很多蔥和一點生抽,味道就不同了.還做了幾個小菜,匆忙中忘記照pp.
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祝大家一周快樂~~~~~~~~~~~~