Mon, 13 Feb 2012 11:46:15 GMThttp://blog.sina.com.cn/btv7shiquanshimeizh-cnCopyright 1996 - 2009 SINA Inc. All Rights Reserved.Mon, 13 Feb 2012 11:55:47 GMThttp://blog.sina.com.cn/s/blog_490fcf340102duwa.html<p><font COLOR="#FFC20E"><strong>大家好，路小路向大家问好~</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>寒冷的冬天仿佛就要过去了，你有没有觉得天气好像悄悄地暖和了起来呢？希望您身体好，胃口也好！<br /> </STRONG></FONT><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s11.sinaimg.cn/orignal/490fcf34tb8d71ea5ec7a" TARGET="_blank"><font COLOR="#FFC20E"><strong><img HEIGHT="240" SRC="http://s11.sinaimg.cn/middle/490fcf34tb8d71ea5ec7a&amp;690" WIDTH="300" NAME="image_operate_50061329134039277" /></STRONG></FONT></A><br /> <font COLOR="#FFC20E"><strong>花雕酒焖鸡翅</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>主料：鸡翅中</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>辅料：花雕洒、冰糖、八角</STRONG></FONT></P> <p><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s14.sinaimg.cn/orignal/490fcf34tb8d71e0a122d" TARGET="_blank"><font COLOR="#FFC20E"><strong><img HEIGHT="240" SRC="http://s14.sinaimg.cn/middle/490fcf34tb8d71e0a122d&amp;690" WIDTH="300" NAME="image_operate_62401329133988393" /></STRONG></FONT></A><font COLOR="#FFC20E"><strong>&nbsp;</STRONG></FONT><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s15.sinaimg.cn/orignal/490fcf34tb8d71e782cce" TARGET="_blank"><font COLOR="#FFC20E"><strong><img HEIGHT="240" SRC="http://s15.sinaimg.cn/middle/490fcf34tb8d71e782cce&amp;690" WIDTH="300" NAME="image_operate_94111329134015452" /></STRONG></FONT></A></P> <p><font COLOR="#FFC20E"><strong>步骤一：鸡翅中改刀后氽水1分钟捞出备用。</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>步骤二：锅中放底油下入八角煸出香味下入姜片葱段花雕酒烧开后加入清水，放入老抽、冰糖、胡椒粉、盐调味，</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>步骤三：下入鸡翅中盖好锅盖焖15到20分钟自然收汁出锅就可以吃啦</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>&nbsp;</STRONG></FONT><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s1.sinaimg.cn/orignal/490fcf34tb8d71e8420b0" TARGET="_blank"><font COLOR="#FFC20E"><strong><img HEIGHT="240" SRC="http://s1.sinaimg.cn/middle/490fcf34tb8d71e8420b0&amp;690" WIDTH="300" NAME="image_operate_17351329133999550" /></STRONG></FONT></A><br /></P> <p><font COLOR="#FFC20E"><strong>粉蒸肥肠</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>主料：肥肠</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>辅料：大米 紫薯&nbsp; 麻椒 辣椒面</STRONG></FONT></P> <p><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s7.sinaimg.cn/orignal/490fcf34tb8d71e1c2916" TARGET="_blank"><font COLOR="#FFC20E"><strong><img HEIGHT="240" SRC="http://s7.sinaimg.cn/middle/490fcf34tb8d71e1c2916&amp;690" WIDTH="300" NAME="image_operate_79801329134014740" /></STRONG></FONT></A><font COLOR="#FFC20E"><strong>&nbsp;</STRONG></FONT><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s1.sinaimg.cn/orignal/490fcf34tb8d71e3f5050" TARGET="_blank"><font COLOR="#FFC20E"><strong><img HEIGHT="240" SRC="http://s1.sinaimg.cn/middle/490fcf34tb8d71e3f5050&amp;690" WIDTH="300" NAME="image_operate_8471329134009384" /></STRONG></FONT></A><br /> <a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s6.sinaimg.cn/orignal/490fcf34t78e24fd0bb45" TARGET="_blank"><font COLOR="#FFC20E"><strong><img HEIGHT="240" SRC="http://s6.sinaimg.cn/middle/490fcf34t78e24fd0bb45&amp;690" WIDTH="300" NAME="image_operate_98031329134019926" /></STRONG></FONT></A><font COLOR="#FFC20E"><strong>&nbsp;</STRONG></FONT><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s16.sinaimg.cn/orignal/490fcf34tb8d71e69151f" TARGET="_blank"><font COLOR="#FFC20E"><strong><img HEIGHT="240" SRC="http://s16.sinaimg.cn/middle/490fcf34tb8d71e69151f&amp;690" WIDTH="300" NAME="image_operate_58281329134023167" /></STRONG></FONT></A></P> <p><font COLOR="#FFC20E"><strong>步骤一：整条肥肠下入锅中焯烫一下盛出晾凉备用</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>步骤二：生大米加上麻椒放入锅中炒香后放入打碎机打成小米粒大小的碎粒</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>步骤三：肥肠切好放入大碗中，加料酒，醋，酱油，胡椒粉，盐，加入葱姜碎，加入辣椒面和打碎的米粉搅拌均匀</STRONG></FONT></P> <font COLOR="#FFC20E"><strong>步骤四：紫薯垫底把拌好的肥肠倒在上面，上火用中火蒸上40分钟撒上香菜您就可以吃啦！</STRONG></FONT><img src="http://www1.feedsky.com/t1/605343495/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102duwa.html" border="0" height="0" width="0" style="position:absolute" />Mon, 13 Feb 2012 19:46:15 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102duwa.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102duwa.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102duwa.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/605343495/5945578http://blog.sina.com.cn/s/blog_490fcf340102dut3.html<font COLOR="#FFC20E"><b>大家好，路小路向您问好啦！</B></FONT> <div><font COLOR="#FFC20E"><b>私家菜为您带来很有特色的川南风味，做法简便方便快捷，值得您一学哦！</B></FONT></DIV> <div> <p STYLE="margin-bottom: 0pt; margin-top: 0pt;"> <font COLOR="#FFC20E"><b><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">家乡汆烫肉</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">&nbsp;</SPAN></B></FONT></P> <p STYLE="margin-bottom: 0pt; margin-top: 0pt;"> <font COLOR="#FFC20E"><b><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s4.sinaimg.cn/orignal/490fcf34gb87fcb2d0823" TARGET="_blank"><img SRC="http://s4.sinaimg.cn/middle/490fcf34gb87fcb2d0823&amp;690" WIDTH="300" HEIGHT="240" NAME="image_operate_52081328758978963" /></A><br /> <br /></B></FONT></P> <p STYLE="margin-bottom: 0pt; margin-top: 0pt;"> <font COLOR="#FFC20E"><b><span STYLE="font-family: 宋体; text-align: left; font-size: 12pt;">主料：</SPAN><span STYLE="font-family: 'Times new roman'; line-height: 21px; font-size: 10.5pt; text-align: left;">瘦肉&nbsp;鸡蛋</SPAN></B></FONT></P> <p STYLE="margin-bottom: 0pt; margin-top: 0pt;"> <font COLOR="#FFC20E"><b><span STYLE="line-height: 24px; text-align: left; font-size: medium;">辅料：豆苗</SPAN><span STYLE="line-height: 24px; text-align: left; font-size: medium;">&nbsp;</SPAN><span STYLE="line-height: 24px; text-align: left; font-size: medium;">豆瓣</SPAN></B></FONT></P> <p STYLE="margin-bottom: 0pt; margin-top: 0pt;"> <font COLOR="#FFC20E"><b><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s2.sinaimg.cn/orignal/490fcf34gb87fcc3e8ca1" TARGET="_blank"><img SRC="http://s2.sinaimg.cn/middle/490fcf34gb87fcc3e8ca1&amp;690" WIDTH="300" HEIGHT="240" NAME="image_operate_53261328758972499" /></A>&nbsp;<a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s11.sinaimg.cn/orignal/490fcf34gb87fcc46cfca" TARGET="_blank"><img SRC="http://s11.sinaimg.cn/middle/490fcf34gb87fcc46cfca&amp;690" WIDTH="300" HEIGHT="240" STYLE="border-style: initial; border-color: initial;" NAME="image_operate_33371328758926812" /></A>&nbsp;<br /> <a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s13.sinaimg.cn/orignal/490fcf34gb87fcc55fa5c" TARGET="_blank"><img SRC="http://s13.sinaimg.cn/middle/490fcf34gb87fcc55fa5c&amp;690" WIDTH="300" HEIGHT="240" NAME="image_operate_26241328758932700" /></A> <a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s10.sinaimg.cn/orignal/490fcf34g78d99470d209" TARGET="_blank"><img SRC="http://s10.sinaimg.cn/middle/490fcf34g78d99470d209&amp;690" WIDTH="300" HEIGHT="240" STYLE="border-style: initial; border-color: initial;" NAME="image_operate_81081328758972388" /></A>&nbsp;<br /> <span STYLE="font-family: 宋体; font-size: 12pt;">步骤一：</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">里脊肉</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">切</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">成</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">细</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">粒</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">放置碗中，加少许盐、胡椒粉、料酒、酱油、鸡蛋</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">&nbsp;</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">、</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">淀粉</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">搅拌上劲。</SPAN></B></FONT></P> <p STYLE="margin-bottom: 0pt; margin-top: 0pt;"> <font COLOR="#FFC20E"><b><span STYLE="font-family: 宋体; font-size: 12pt;">步骤二：</SPAN><span STYLE="font-family: 宋体; font-size: 12pt;">&nbsp;</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">锅上底油</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">放入</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">豆瓣酱炒香，</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">加入葱姜蒜末，</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">加</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">酱油，料酒，加热汤</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">放盐，汤开后</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">捞出废料</SPAN></B></FONT></P> <p STYLE="margin-bottom: 0pt; margin-top: 0pt;"> <font COLOR="#FFC20E"><b><span STYLE="font-family: 宋体; font-size: 12pt;">步骤三：</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">用小勺将搅拌好的瘦肉</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">馅</SPAN><span STYLE="font-family: 'Times new roman'; font-size: 10.5pt;">舀在汤中</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">定型煮熟后放入豆苗焯烫一下盛出</SPAN></B></FONT></P> <p STYLE="margin-bottom: 0pt; margin-top: 0pt;"> <font COLOR="#FFC20E"><b><span STYLE="font-family: 宋体; font-size: 12pt;">步骤四：</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">汤中加盐，胡椒粉，香油调味浇在汆烫好的肉和豆苗上这道菜就做好了</SPAN><span STYLE="font-family: 宋体; font-size: 10.5pt;">&nbsp;</SPAN></B></FONT></P> </DIV><img src="http://www1.feedsky.com/t1/603991593/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102dut3.html" border="0" height="0" width="0" style="position:absolute" />Thu, 09 Feb 2012 11:30:20 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102dut3.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102dut3.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102dut3.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/603991593/5945578http://blog.sina.com.cn/s/blog_490fcf340102dut2.html<p><font STYLE="FonT-siZe: 16px" COLOR="#ED1C24"><strong>2012 2 9 《食在大厨》——泡椒鸡杂 《私家菜》——冬荫酱烧鱼段</STRONG></FONT></P> <p>&nbsp;</P> <p><font STYLE="FonT-siZe: 16px" COLOR="#6F3198"><strong>今日编导——天蒙</STRONG></FONT></P> <p>&nbsp;</P> <pre STYLE="Line-HeiGHT: normal; tab-stops: 21.0pt"> <font STYLE="FonT-siZe: 16px"><font COLOR="#FF7E00"><b STYLE="mso-bidi-font-weight: normal"><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体; mso-ascii-font-family: 'Times new roman'; mso-hansi-font-family: 'Times new roman'; mso-bidi-font-family: 宋体; mso-font-kerning: 1.0pt">今天的《食在大厨》，请来的就是在春节特别节目给咱们做万字肉的蒋勇蒋大厨，想必大年初四做的那道万字肉一定让您记忆忧新，今儿个，蒋大厨给咱们同样带来一道正宗的给力川味小炒。</SPAN></B><b STYLE="mso-bidi-font-weight: normal"><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体; mso-ascii-font-family: 'Times new roman'; mso-hansi-font-family: 'Times new roman'; mso-bidi-font-family: 宋体; mso-font-kerning: 1.0pt">这口儿到底地道不地道，进入《食在大厨》，一起来瞧瞧吧。</SPAN></B></FONT></FONT> </PRE> <pre STYLE="Line-HeiGHT: normal; tab-stops: 21.0pt"> <b STYLE="mso-bidi-font-weight: normal"><span LANG="EN-US" STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 'Times new roman'; mso-bidi-font-family: 宋体; mso-font-kerning: 1.0pt"><br /> <b><font STYLE="FonT-siZe: 16px" COLOR="#990030">金牌大厨：</FONT></B><br /> <br /> <br ALIGN="left" /> <b><font STYLE="FonT-siZe: 16px" COLOR="#990030">蒋勇，便宜坊航天桥店厨师长，擅长川菜，粤菜，鲁菜等，注重菜品营养搭配和创新</FONT></B><br /></SPAN></B> </PRE> <pre STYLE="Line-HeiGHT: normal; tab-stops: 21.0pt"> <br /> <br ALIGN="left" /> <br /> <br STYLE="MArGin: 0cm 0cm 12pt; Line-HeiGHT: 17.25pt" /> <b STYLE="mso-bidi-font-weight: normal"><span STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial"><font STYLE="FonT-siZe: 16px">泡椒鸡杂</FONT></SPAN></B> </PRE> <h4 STYLE="MArGin: 0cm 0cm 12pt; Line-HeiGHT: 17.25pt"><span STYLE="FonT-siZe: 12pt; BACKGroUnD: white; CoLor: red; FonT-FAMiLY: 宋体; mso-bidi-font-family: Arial"> <font STYLE="FonT-siZe: 16px">原料：</FONT></SPAN><b STYLE="mso-bidi-font-weight: normal"><span STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial"><font STYLE="FonT-siZe: 16px">鸡心<span LANG="EN-US">100</SPAN>克、鸡胗<span LANG="EN-US">100</SPAN>克、鸡肝<span LANG="EN-US">100</SPAN>克、泡椒<span LANG="EN-US">100</SPAN>克、泡姜一块（约<span LANG="EN-US">20</SPAN>克）、干木耳<span LANG="EN-US">10</SPAN>克、大葱一小段、大蒜<span LANG="EN-US">2-3</SPAN>版、青椒一个（可无）、料酒<span LANG="EN-US">1</SPAN>茶匙、白胡椒粉<span LANG="EN-US">1/4</SPAN>茶匙、盐<span LANG="EN-US">1/2</SPAN>茶匙、油<span LANG="EN-US">2</SPAN>汤匙、淀粉<span LANG="EN-US">1/2</SPAN>茶匙。</FONT></SPAN></B><br /> </H4> <h4 STYLE="MArGin: 0cm 0cm 12pt; Line-HeiGHT: 17.25pt"><span STYLE="FonT-siZe: 12pt; BACKGroUnD: white; CoLor: red; FonT-FAMiLY: 宋体; mso-bidi-font-family: Arial"> <font STYLE="FonT-siZe: 16px">做法：</FONT></SPAN></H4> <h4 STYLE="MArGin: 0cm 0cm 12pt; Line-HeiGHT: 17.25pt"><font STYLE="FonT-siZe: 16px"><b STYLE="mso-bidi-font-weight: normal"><span LANG="EN-US" STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">1</SPAN></B><b STYLE="mso-bidi-font-weight: normal"><span STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">、鸡杂洗干净后备用，大蒜剥好；</SPAN></B></FONT><br /> <br /> <font STYLE="FonT-siZe: 16px"><b STYLE="mso-bidi-font-weight: normal"><span LANG="EN-US" STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">2</SPAN></B><b STYLE="mso-bidi-font-weight: normal"><span STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">、木耳温水泡发，生姜、大蒜和大葱切片，鸡胗去掉筋膜后，用刀小心的片掉上面白色的那层，切片备用；鸡心和鸡肝切片，鸡心要去掉里面较粗的血管；将切好的鸡杂用料酒、白胡椒粉和淀粉拌匀后腌制半小时左右；</SPAN></B></FONT><br /> <br /> <font STYLE="FonT-siZe: 16px"><b STYLE="mso-bidi-font-weight: normal"><span LANG="EN-US" STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">3</SPAN></B><b STYLE="mso-bidi-font-weight: normal"><span STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">、锅中倒油，油热至<span LANG="EN-US">6</SPAN>成时，倒入葱、蒜、姜和泡椒爆出香味；</SPAN></B></FONT><br /> <br /> <font STYLE="FonT-siZe: 16px"><b STYLE="mso-bidi-font-weight: normal"><span LANG="EN-US" STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">4</SPAN></B><b STYLE="mso-bidi-font-weight: normal"><span STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">、下片好的鸡杂，翻炒至鸡杂变色；</SPAN></B></FONT><br /> <br /> <font STYLE="FonT-siZe: 16px"><b STYLE="mso-bidi-font-weight: normal"><span LANG="EN-US" STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">5</SPAN></B><b STYLE="mso-bidi-font-weight: normal"><span STYLE="BACKGroUnD: white; CoLor: red; mso-bidi-font-family: Arial">、加入泡好洗净的木耳翻炒一分钟左右；</SPAN></B></FONT><br /> <br /> <b STYLE="mso-bidi-font-weight: normal"><font STYLE="FonT-siZe: 16px"><span LANG="EN-US" STYLE="BACKGroUnD: white; CoLor: red">6</SPAN><span STYLE="BACKGroUnD: white; CoLor: red">、最后下青椒丝，加盐翻炒均匀即可出锅。</SPAN></FONT></B><br /> <br /> <font STYLE="FonT-siZe: 16px"><font COLOR="#2F3699"><b>说到这</B><b>冬阴功汤，喜欢泰式美味的朋友一定不会陌生。可是您知道么，这冬阴功汤里面用到的冬阴酱，除了可以做出美味的汤来，其实用来烧鱼也特别的美味。</B></FONT></FONT><br /> <br /> <b><font STYLE="FonT-siZe: 16px" COLOR="#2F3699">本期《食在私房菜》，就请来大家熟悉的美食达人夕小雅给咱们带来一道特色泰式美味，咱们赶紧学起来吧。</FONT></B><br /> <br /> <b><font STYLE="FonT-siZe: 16px" COLOR="#ED1C24">冬荫酱烧鱼段</FONT></B><br /> <br /> <b><font STYLE="FonT-siZe: 16px" COLOR="#ED1C24">材料：<br /> <br /> 草鱼3—4片，香茅草1根，小红辣椒4根，小青辣椒4根。<br /> <br /> 大蒜5瓣，姜1小块，黄酒4汤匙，白胡椒粉1/2茶匙，冬阴功酱2汤匙，清水100ml，椰浆4汤匙。<br /> <br /> 步骤：<br /> <br /> *留整条鱼的中段，切成约2cm厚的片，放入盘中加入料酒和白胡椒粉腌制10分钟。<br /> <br /> *将腌制鱼的料酒倒掉不用，用厨房纸巾把鱼块表面的液体吸取干净。<br /> <br /> *锅中倒入油大火加热，待油7成热时放入鱼块，煎成双面金黄后取出。锅中煎鱼的油倒掉不要。<br /> <br /> *把锅洗净后烧干，倒入新油用中火加热至油4成热时，放入蒜片，姜片，青红辣椒段和香茅段，煸炒出香味<br /> <br /> *放入冬阴功酱炒香，然后倒入清水和椰浆搅匀煮开。<br /> <br /> *放入煎好的鱼块，用中火煮5分钟，改大火1分钟收浓汤汁即可。</FONT></B><br /> <br /> &nbsp;<br /> <br /> &nbsp;<br /></H4><img src="http://www1.feedsky.com/t1/603991594/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102dut2.html" border="0" height="0" width="0" style="position:absolute" />日常版菜品回顾Thu, 09 Feb 2012 11:15:00 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102dut2.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102dut2.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102dut2.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/603991594/5945578http://blog.sina.com.cn/s/blog_490fcf340102dut1.html<p><font STYLE="FonT-siZe: 16px" COLOR="#ED1C24"><strong>2012 2 7 《食在大厨》 海米金汤菠菜</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#6F3198"><strong>&nbsp;</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#6F3198"><strong>今日编导——天蒙</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px">&nbsp;</FONT></P> <p><font STYLE="FonT-siZe: 16px"><font COLOR="#FF7E00"><b>今天的食在大厨看点多多，擅长鲁菜和官府菜的戴嘉宾戴大厨就给咱们带来一道特色养生菜品，海米配搭菠菜和南瓜，不仅口感美味，色泽亮丽，更是一道健康的养生创意菜。</B><b>这么有创意的一道菜品，本期《食在大厨》，让我们跟着一起来学学吧。</B></FONT></FONT></P> <p><font STYLE="FonT-siZe: 16px">&nbsp;</FONT></P> <p><strong><font STYLE="FonT-siZe: 16px" COLOR="#990030">金牌大厨：</FONT></STRONG></P> <p STYLE="MArGin: 0cm 0cm 0pt; LAYoUT-GriD-MoDe: char"> <b><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体"><font STYLE="FonT-siZe: 16px" COLOR="#990030">戴嘉斌，中国药膳师，主攻粤菜，擅长鲁菜、官府菜等，现任花家怡园厨师长。戴师傅结合北京新生代客人的特点，将西餐里的一些好方法拿到官府菜和鲁菜中运用，广受食客们的好评。</FONT></SPAN></B></P> <p STYLE="MArGin: 0cm 0cm 0pt; LAYoUT-GriD-MoDe: char"><font STYLE="FonT-siZe: 16px">&nbsp;</FONT></P> <p><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体"><font STYLE="FonT-siZe: 16px" COLOR="#D214FF"><strong>海米金汤波菜</STRONG></FONT></SPAN></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#D214FF"><strong>&nbsp;</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#D214FF"><strong>原料：波菜300克、水木耳50克、海米10克，南瓜200克，枸杞3—5粒</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#D214FF"><strong>调料：食盐、鸡粉、浓鸡汁、白糖、水生粉</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#D214FF"><strong>制作：1、南瓜去皮蒸透，用勺搓成茸。</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#D214FF"><strong>2、菠菜、木耳洗净后，汆水排摆入盘中。</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#D214FF"><strong>3，海米加味蒸开后，沾干水分，炒香待用。</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#D214FF"><strong>4、锅中加水，下入南瓜茸，卸开，调好口味，勾芡后淋在菜上，用炒香的海米点缀。</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#D214FF"><strong>&nbsp;特点：颜色鲜明靓丽，口味浓香醇厚。营养丰富。</STRONG></FONT></P><img src="http://www1.feedsky.com/t1/603991595/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102dut1.html" border="0" height="0" width="0" style="position:absolute" />日常版菜品回顾Thu, 09 Feb 2012 11:10:47 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102dut1.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102dut1.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102dut1.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/603991595/5945578http://blog.sina.com.cn/s/blog_490fcf340102durp.html<p><font COLOR="#FFC20E"><strong>大家好，值班编导路小路</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>元宵节为您送上桂花山楂元宵！希望您能团团圆圆，圆圆满满一年又一年！</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>桂花山楂元宵</STRONG></FONT></P> <p><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s13.sinaimg.cn/orignal/490fcf34tb849f6a0ce0c" TARGET="_blank"><font COLOR="#FFC20E"><strong><img SRC="http://s13.sinaimg.cn/middle/490fcf34tb849f99c7ffc&amp;690" NAME="image_operate_41821328527758001" /></STRONG></FONT></A></P> <p><font COLOR="#FFC20E"><strong>主料：<span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体; mso-bidi-font-family: 'Times new roman'; mso-font-kerning: 1.0pt; mso-ansi-language: en-Us; mso-fareast-language: ZH-Cn; mso-bidi-language: Ar-sA">糯米粉 山楂馅</SPAN></STRONG></FONT></P> <p><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体; mso-bidi-font-family: 'Times new roman'; mso-font-kerning: 1.0pt; mso-ansi-language: en-Us; mso-fareast-language: ZH-Cn; mso-bidi-language: Ar-sA"> <font COLOR="#FFC20E"><strong>辅料：<span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体; mso-bidi-font-family: 'Times new roman'; mso-font-kerning: 1.0pt; mso-ansi-language: en-Us; mso-fareast-language: ZH-Cn; mso-bidi-language: Ar-sA">山楂糕 糖桂花 熟芝麻 核桃仁 面粉</SPAN></STRONG></FONT></SPAN></P> <p><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体; mso-bidi-font-family: 'Times new roman'; mso-font-kerning: 1.0pt; mso-ansi-language: en-Us; mso-fareast-language: ZH-Cn; mso-bidi-language: Ar-sA"> <font COLOR="#FFC20E"><strong>步骤一：将山楂放入大碗中，用手碾碎，放入黑芝麻碎，蜂蜜，糖桂花</STRONG></FONT></SPAN></P> <p><font COLOR="#FFC20E"><strong>步骤二：核桃仁掰碎放入山楂馅中，倒入熟面粉，搅拌均匀</STRONG></FONT></P> <p ALIGN="left"><font COLOR="#FFC20E"><strong>步骤三：将做好的山楂馅揉成小球，蘸水，然后放到糯米粉中摇匀</STRONG></FONT></P> <p><font COLOR="#FFC20E"><strong>步骤四：将摇好的元宵还要再反复的醮水，摇匀之后，上火煮熟，桂花山楂元宵就做好了！</STRONG></FONT></P><img src="http://www1.feedsky.com/t1/602866056/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102durp.html" border="0" height="0" width="0" style="position:absolute" />Mon, 06 Feb 2012 19:24:07 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102durp.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102durp.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102durp.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/602866056/5945578http://blog.sina.com.cn/s/blog_490fcf340102duq7.html<p>大厨：王健 劲松全聚德烤鸭师 擅长制作烤鸭以及烤鸭相关的面点、凉菜 例如空心烧饼 春卷等</P> <p>学菜嘉宾：潘潘猫</P> <p><b>鸭丝春卷</B></P> <p>主料：烤鸭肉 春卷皮</P> <p>辅料：绿豆芽 韭黄</P> <p>步骤一 鸭肉切细条、韭黄切小寸段。放油先将豆芽炒六成熟盛出</P> <p>步骤二 蒜末煸香后放入鸭肉，放入料酒，豆芽 再加盐 酱油 胡椒粉 糖调味，勾芡放香油 出锅晾凉备用</P> <p>步骤三&nbsp; 把炒好的馅 料放入春卷皮中，包好后用五成油温炸1-2分钟出锅装盘即可</P> <p>&nbsp;</P> <p>关键：</P> <ul> <li>做春卷的鸭肉最好不要带皮口感容易发艮</LI> <li>选用绿豆芽来做比黄豆芽口感更好</LI> <li>韭黄不要放入一起炒，直接包入春卷口感更好</LI> <li>春卷皮拿出不可放置太久，随吃随包，否则炸时容易开裂</LI> <li>油温五成热下入春卷浸炸，再转高火，不容易窝油</LI> </UL><img src="http://www1.feedsky.com/t1/602866057/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102duq7.html" border="0" height="0" width="0" style="position:absolute" />日常版菜品回顾Fri, 03 Feb 2012 21:54:56 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102duq7.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102duq7.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102duq7.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/602866057/5945578http://blog.sina.com.cn/s/blog_490fcf340102dupy.html<p><b><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体"><font COLOR="#FFC20E">大家好：值班编导路小路向您问好！</FONT></SPAN></B></P> <p><b><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体"><font COLOR="#FFC20E">今日大厨真传宫保鸡丁，想必是很多朋友们的最爱！那就不多说了，赶紧把制作方法再次告诉大家，您要是也想来学做菜，别忘了拨打我们的栏目电话88463907！</FONT></SPAN></B></P> <p><b><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体"><font COLOR="#FFC20E">宫保鸡丁：</FONT></SPAN></B></P> <p><b><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体"><font COLOR="#FFC20E">主辅料：鸡腿肉 花生米 大葱 辣椒</FONT></SPAN></B></P> <p><b><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体"><a href="http://blog.photo.sina.com.cn/showpic.html#url=http://s16.sinaimg.cn/orignal/490fcf34t78ce1552fa5f" TARGET="_blank"><font COLOR="#FFC20E"><img HEIGHT="214" SRC="http://s16.sinaimg.cn/middle/490fcf34t78ce1552fa5f&amp;690" WIDTH="300" NAME="image_operate_36541328265240729" /></FONT></A><br /></SPAN></B></P> <p><font COLOR="#FFC20E"><b><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体">步骤一：</SPAN></B><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体">宫保酱：蚝油<span LANG="EN-US" XML:LANG="EN-US">1</SPAN>汤勺、海鲜酱<span LANG="EN-US" XML:LANG="EN-US">3</SPAN>汤勺、米醋<span LANG="EN-US" XML:LANG="EN-US">2</SPAN>汤勺、料酒<span LANG="EN-US" XML:LANG="EN-US">2</SPAN>汤勺、白胡椒<span LANG="EN-US" XML:LANG="EN-US">1</SPAN>小勺、生粉<span LANG="EN-US" XML:LANG="EN-US">1</SPAN>小勺、香油<span LANG="EN-US" XML:LANG="EN-US">1</SPAN>小勺、辣椒油<span LANG="EN-US" XML:LANG="EN-US">1</SPAN>汤勺放入锅中熬<span LANG="EN-US" XML:LANG="EN-US">10</SPAN>分钟晾凉</SPAN></FONT></P> <p><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体"><font COLOR="#FFC20E"><b>步骤二：</B>鸡腿肉改刀切丁加盐，料酒，胡椒粉，少许生粉腌制抓匀，然后下入油锅滑熟盛出备用<span LANG="EN-US" XML:LANG="EN-US"> </SPAN></FONT></SPAN></P> <font COLOR="#FFC20E"><b><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体; mso-font-kerning: 1.0pt; mso-bidi-font-family: 'Times new roman'; mso-ansi-language: en-Us; mso-fareast-language: ZH-Cn; mso-bidi-language: Ar-sA">步骤三：</SPAN></B><span STYLE="FonT-siZe: 12pt; FonT-FAMiLY: 宋体; mso-font-kerning: 1.0pt; mso-bidi-font-family: 'Times new roman'; mso-ansi-language: en-Us; mso-fareast-language: ZH-Cn; mso-bidi-language: Ar-sA">锅中做少许底油，下入干辣椒，花椒，姜葱段，加上调好的宫保酱炒匀，放入炒好的花生米，加上红油裹匀就可以出锅啦</SPAN></FONT><img src="http://www1.feedsky.com/t1/602866058/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102dupy.html" border="0" height="0" width="0" style="position:absolute" />Fri, 03 Feb 2012 18:28:36 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102dupy.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102dupy.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102dupy.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/602866058/5945578http://blog.sina.com.cn/s/blog_490fcf340102dupb.html<p><font STYLE="FonT-siZe: 16px" COLOR="#FF0000"><strong>2012 2 2 《食在大厨》——文思豆腐</STRONG></FONT></P> <p>&nbsp;</P> <p><font STYLE="FonT-siZe: 16px" COLOR="#6F3198"><strong>今日编导——天蒙</STRONG></FONT></P> <p>&nbsp;</P> <p><font STYLE="FonT-siZe: 16px" COLOR="#990030"><strong>说到这淮扬菜，讲究的就是这刀法细腻，口味清淡。本期《食在大厨》，就教您做这淮阳名菜——文思豆腐，别看贾师傅年轻轻轻，那可是一位淮扬菜高手，刀功那叫一个深厚，绝对让您拍手叫绝，本期《食在大厨》，精彩奉献。</STRONG></FONT></P> <p>&nbsp;</P> <p STYLE="TexT-ALiGn: left; mso-layout-grid-align: none"><font STYLE="FonT-siZe: 16px"><span STYLE="FonT-WeiGHT: bold; FonT-siZe: 12pt; CoLor: #800080; FonT-FAMiLY: 宋体; mso-bidi-font-family: 华文宋体; mso-ascii-font-family: 宋体; mso-font-kerning: 0.0pt"> 贾鹏，首都营养美食烹饪艺术家、</SPAN><span STYLE="FonT-WeiGHT: bold; FonT-siZe: 12pt; CoLor: #800080; FonT-FAMiLY: 宋体; mso-bidi-font-family: Times-roman; mso-ascii-font-family: 宋体; mso-fareast-font-family: 宋体; mso-font-kerning: 0.0pt">“</SPAN><span STYLE="FonT-WeiGHT: bold; FonT-siZe: 12pt; CoLor: #800080; FonT-FAMiLY: 宋体; mso-bidi-font-family: 华文宋体; mso-ascii-font-family: 宋体; mso-font-kerning: 0.0pt">世界之友</SPAN><span STYLE="FonT-WeiGHT: bold; FonT-siZe: 12pt; CoLor: #800080; FonT-FAMiLY: 宋体; mso-bidi-font-family: Times-roman; mso-ascii-font-family: 宋体; mso-fareast-font-family: 宋体; mso-font-kerning: 0.0pt">”</SPAN><span STYLE="FonT-WeiGHT: bold; FonT-siZe: 12pt; CoLor: #800080; FonT-FAMiLY: 宋体; mso-bidi-font-family: 华文宋体; mso-ascii-font-family: 宋体; mso-font-kerning: 0.0pt">杯热菜金奖。</SPAN></FONT></P> <p>&nbsp;</P> <p><font STYLE="FonT-siZe: 16px"><strong>文思豆腐</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>&nbsp;</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>原料：豆腐</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>辅料：金华火腿，清汤、盐、胡椒粉、糖、水生粉</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>&nbsp;</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>制作：</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>1、金华火腿蒸熟切成米</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>2、把盒豆腐去掉外皮，切成细如发丝状备用</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>3、把清汤放入锅中，烧开调好成鲜味，放生粉勾成米汤芡</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>4、再把切好的豆腐丝放入锅中拉匀，撒上火腿米</STRONG></FONT></P><img src="http://www1.feedsky.com/t1/602866059/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102dupb.html" border="0" height="0" width="0" style="position:absolute" />日常版菜品回顾Thu, 02 Feb 2012 13:32:58 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102dupb.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102dupb.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102dupb.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/602866059/5945578http://blog.sina.com.cn/s/blog_490fcf340102dupa.html<p><font STYLE="FonT-siZe: 16px" COLOR="#FF0000"><strong>2012 2 1 《食在大厨》——韭菜虾干炒鸡蛋</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#6F3198"><strong>&nbsp;今日编导——天蒙</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#FB16C3"><strong>今天的这位大厨，那可真是相当的有范儿，素有厨师界“京城四少”之称的陈庆陈大厨，那可绝对是这创意菜的绝顶高手，将菜品与时尚元素捏合起来，玩得就是这新花样。</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#FB16C3"><strong>本期《食在大厨》，看陈大厨给咱们玩转厨房，玩转创意菜，精彩节目，不容错过。</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px"><strong>&nbsp;</STRONG></FONT></P> <p><font STYLE="FonT-siZe: 16px" COLOR="#6F3198"><strong>陈庆，孔乙己尚宴出品总监，性格开朗活泼，思维跳跃。设计菜品魂设计不拘泥于模式化，可以通过各种元素的排列组合，创造出异度空间的、外太空感觉的、奇异的、美艳的各种风格来。陈庆将绍兴菜的魂，与时尚元素捏合起来，最终设计出来的菜品，脱胎换骨，与众不同。</STRONG></FONT></P> <p STYLE="LAYoUT-GriD-MoDe: char">&nbsp;</P> <p><span STYLE="FonT-WeiGHT: bold; FonT-siZe: 12pt; FonT-FAMiLY: 宋体; mso-ascii-font-family: 宋体; mso-bidi-font-weight: bold"> 韭菜虾干炒鸡蛋</SPAN></P> <p>&nbsp;</P> <p>原料：韭菜300克、虾干50克、鸡蛋2只；</P> <p>调料：盐5克、料酒20克、香油2克；</P> <p>制作：</P> <p>1.先将鸡蛋打匀，摊成鸡蛋饼备用；</P> <p>2.做锅，煎虾干，留底油用旺火爆炒虾干和韭菜，加入料酒、盐和香油；</P> <p>3.将炒好的韭菜和虾干放入鸡蛋饼上即可</P> <p>&nbsp;</P> <p> 特点：韭菜和虾干不宜炒得过火，虾干一定煎酥。韭菜容易吐水出汤，鸡蛋可吸汤，虾干的红配鸡蛋的黄，再加上韭菜的绿三原色的组合让人看起来更有食欲；</P> <p STYLE="LAYoUT-GriD-MoDe: char">&nbsp;</P><img src="http://www1.feedsky.com/t1/602866060/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102dupa.html" border="0" height="0" width="0" style="position:absolute" />日常版菜品回顾Thu, 02 Feb 2012 13:16:46 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102dupa.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102dupa.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102dupa.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/602866060/5945578http://blog.sina.com.cn/s/blog_490fcf340102dunl.html<p>值班坛主：谷子</P> <p>王东杰 梧桐小聚餐厅厨师长 学习厨艺八年之久，擅长创意菜 融合菜，菜品装饰非常有意境</P> <p>学菜嘉宾：潘潘猫</P> <p><b>干炸拔丝肉丸</B></P> <p><b>主料：</B><b>猪后腿肉</B></P> <p><b>辅料：芝士</B> <b>甜面酱</B> <b>香菜</B></P> <p><b>步骤一</B> <b>猪肉切条，用马蹄刀法斩碎</B> <b>姜葱泡水</B> <b>分两次放入肉馅中和匀</B> <b>反复摔打</B></P> <p><b>步骤二</B> <b>摔打上劲后，加入酱油</B> <b>料酒</B> <b>糖</B> <b>盐</B> <b>玉米淀粉搅匀</B> <b>香菜梗切碎也放入肉馅里，马苏里拉奶酪切块儿，做成肉丸，中间包入一粒芝士粒</B></P> <p><b>步骤三</B> <b>油温</B><b>5</B><b>成热，将肉丸炸金黄色捞出再进行二次复炸，甜面酱加入糖和香油上锅蒸熟，加入蒜蓉做成老虎酱</B> <b>蘸制食用</B></P> <p><b>关键点：</B></P> <ol> <li> <div ALIGN="left">用刀锋来破坏肉的纤维组织，用刀背剁肉变泥</DIV> </LI> <li> <div ALIGN="left">必须朝一个方向和馅，否则不容易上劲肉丸口感不弹</DIV> </LI> <li> <div ALIGN="left">肉丸调味料：葱姜水酱油 料酒 糖 盐 玉米淀粉</DIV> </LI> <li> <div ALIGN="left">1斤肉加150克淀粉即可</DIV> </LI> <li> <div ALIGN="left">第二遍油温也要5成热左右 避免颜色太深 表壳太硬</DIV> </LI> <li> <div ALIGN="left"><b>老虎酱制作：甜面酱加入糖和香油上锅蒸熟</B> <b>再加入蒜蓉</B></DIV> </LI> </OL><img src="http://www1.feedsky.com/t1/602866061/BLOG_xteo/feedsky/s.gif?r=http://blog.sina.com.cn/s/blog_490fcf340102dunl.html" border="0" height="0" width="0" style="position:absolute" />日常版菜品回顾Mon, 30 Jan 2012 19:13:26 +0800食全食美http://blog.sina.com.cn/s/blog_490fcf340102dunl.html#commenthttp://blog.sina.com.cn/s/blog_490fcf340102dunl.html食全食美http://blog.sina.com.cn/s/blog_490fcf340102dunl.htmlhttp://blog.sina.com.cn/rss/btv7shiquanshimei.xmlfeedsky/BLOG_xteo/~7836195/602866061/5945578