川菜系列大集合
<DIV class=t_msgfont id=postmessage_619765>麻辣臭豆腐<BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/pic/recipesimg/2637//mpcdf_1.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR>臭豆腐2块, 酸菜末20克, 姜末10克, 香菜50克, 糖20克, 盐10克, 醋10克, 红油10克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>酱油</FONT></A><BR>10克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>麻油</FONT></A><BR>10克, 胡椒粉5克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>陈皮</FONT></A><BR>10克, 辣椒酱10克, <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> １、臭豆腐洗净切块备用。<BR> ２、将糖、盐、醋、红油、麻油、胡椒粉混合成综合调味汁。<BR> ３、起２大匙油锅，先将花椒、八角、姜末放入锅内扁香，捞出花椒及八角后，倒下辣椒酱用小火炒香，再加入综合调味汁，烧滚后加水、陈皮及酸菜末用小火煮滚。<BR> ４、将臭豆腐下锅煮开后再用小火炖约２０分钟，起锅前撒下香菜即可。<BR><BR><BR><BR><BR> <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> 从上海馆“蒸”的方式来品尝，最能显现臭豆腐的鲜嫩美味；而油炸的臭豆腐，火气大，易使人肥胖，许多人没尝过蒸的臭豆腐，多半是怕它那股“臭味”。四川人用麻辣的方式来压掉豆腐的臭味，当豆腐煮的透透的，一边哈气，一边快口的咬嚼，那滋味……过瘾<BR><BR>竹香玉翅羹<BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/pic/recipesimg/2633//zxycg_1.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR>玉翅1两, 竹笋1两, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>香菇</FONT></A><BR>20克, 金菇丝1两, 银芽10克, 香菜20克, 姜末10克, 盐10克, 糖10克, 香菇水100克, 香油10克, <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> １、素鱼翅用冷水泡软，竹笋煮熟后切丝，香菇泡软后切丝备用。<BR> ２、用１大匙的油爆香姜末，并将香菇丝下锅用慢火炒香。待闻到香菇的味后，把笋丝一起下锅拌炒一下。<BR> ３、加入素高汤及香菇水，并调味，把鱼翅及金菇下锅煮滚，并勾芡。<BR> ４、把去了根的绿豆芽铺在碗底，将羹冲淋而入，撒些香菜即可。<BR><BR><BR><BR><BR> <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> 这菜的要领是先把香菇炒香，而调味的乌醋绝对不能下锅烧，必需上桌时再淋下，如此乌醋的香及酸才不会被热气冲散了。<BR><BR>雪菜年糕<BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/pic/recipesimg/2628//xcng_1.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR>雪里红6两, 年糕200克, 辣椒20克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>生姜</FONT></A><BR>5克, 盐5克, 糖5克, 香油10克, 高汤50克, <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> １、雪里红用水冲洗一下切碎，辣椒及姜切末备用。<BR> ２、起２大匙油锅爆香姜末后，把雪里红下锅一起炒香，加入切片的宁波年糕炒一下后加入高汤，用小火焖煮并加盐及糖，待入味后，淋上香油并撒上辣椒末配色即可。<BR><BR><BR><BR><BR> <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> 这道菜请客时可以用，尤其它可准备来应付那些大肚汉的不时之需。如果加些香菇、冬筍可以使材料更丰富些。这是道既方便又可口、亦菜亦点心的佳肴<BR>九转素肥肠<BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/pic/recipesimg/2621//jzsfc_1.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR>肠2条, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>生姜</FONT></A><BR>6片, 香菜10克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>酱油</FONT></A><BR>20克, 糖10克, 盐10克, 乌醋10克, 蕃茄酱10克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>酱油</FONT></A><BR>10克, 香油10克, 水10克, 胡椒粉10克, <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> １、素肠切块，姜片切成米粒状备用。<BR> ２、将酱油、糖、盐、乌醋、蕃茄酱、香油、水、胡椒粉混合调匀成综合调味料。<BR> ３、起热油锅，用中火将素肠下锅炸成金黄色；再另起一油锅把姜扁香后加综合调味料入锅小火烧滚；再把炸好的素肠下锅一起拌烧，待素肠烧软入味后用湿太白粉勾芡，上桌前上香油、撒上香菜即可<BR><BR><BR><BR><BR> <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR>菊花素肉片<BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/pic/recipesimg/2612//jhsrp_1.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR>肉片1两, 青椒20克, 辣椒20克, 菊花10克, 素蠔油10克, 香油20克, 水50克, <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> １、菊花用水洗净，并泡在水中。<BR> ２、素肉用调味料腌起来备用。<BR> ３、起小油锅大火将肉片炒香，开火后即刻投入青、红椒拌炒。<BR> ４、上桌前用纸巾将菊花的水份吸乾撒在肉片上即可。<BR><BR><BR><BR><BR> <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> 这道菜非常可口，颜色亦鲜艳，做来又简单，下次请客可考虑入馔<BR>左宗棠素肉片<BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg" border=0><BR>&n <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/pic/recipesimg/2584//zzts_1.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR>肉片2两, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>生姜</FONT></A><BR>10克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>红辣椒</FONT></A><BR>20克, 干辣椒10克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>芹菜</FONT></A><BR>20克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>酱油</FONT></A><BR>10克, 乌醋10克, <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> １、姜片、芹菜切末、辣椒及乾辣椒切片备用。<BR> ２、素肉片入滚水川泡备用。<BR> ３、另起１大匙油锅爆香姜末，再将乾辣椒及辣椒片下锅 拌炒，加入酱油、糖、醋、素高汤、胡椒粉及香油炒香后，加入素肉片拌一下，再用湿太白粉勾芡即可。 <BR><BR><BR><BR><BR> <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> 左宗棠是清代湖南名将，喜食重口味，湘菜馆中的左宗棠鸡是不可少的名菜，其味微酸重辣。但我将其配方改了一下，一般的人都会喜欢，您依法试试。<BR><BR>红油素肉丝<BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/pic/recipesimg/2581//hysrs_1.jpg" border=0><BR><BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR>肉丝6两, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>黄瓜</FONT></A><BR>50克, <BR><A href="http://bbs.deepin.org/read.php?tid=64158#" target=_blank><FONT color=#000000>生姜</FONT></A><BR>10克, 辣椒20克, 香菜10克, 腌肉料酱油10克, 糖10克, 香油10克, 太白粉10克, 调味料花椒粉20克, <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> １、素肉丝浸水泡软后用腌肉料腌５分钟，小黄瓜切条，姜切末，辣椒切丝备用。<BR> ２、将调味料混合成综合调味汁。<BR> ３、起１大匙油锅爆香姜末及辣椒丝，加入腌好的素肉丝一起拌炒。<BR> ４、将小黄瓜丝铺于盛盘上，将炒好的素肉丝铺于小黄瓜丝上，淋下综合调味汁，撒上少许香菜即可。<BR><BR><BR><BR><BR> <BR><IMG style="CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg" border=0><BR><IMG style="WIDTH: 500px; CURSOR: pointer" alt="" src="http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg" border=0><BR><BR><BR> 这是川味的做法，一般台湾的家庭里很少人用到花椒粉，为了这道菜还有许多川味的菜肴，您快去买一小瓶吧！买的时候您可先闻闻看，不香或有异味就换另一家铺子再买。还有提醒您这道菜凉了更好吃喔！</DIV> 花<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2541//tcsh_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>腰花4两, 素鱿鱼4两, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>2片, 辣椒10克, 青椒50克, 盐5克, 糖5克, 白醋5克, 蕃茄酱10克, 香油5克, 太白粉5克, 水50克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、辣椒去籽切片，青椒去梗切块备用。<BR> ２、将调味料混合调匀成综合调味料。<BR> ３、起２大匙油锅爆香姜片后，将素腰花、素鱿鱼、红辣椒及综合调味汁加入拌炒，炒匀后关火，再加入青椒块翻炒一下即可。 <BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 餐馆中因火炉的火力强，所以既快又香，这道菜如要有?气的香，教您个我自己的绝活，首先您得先将锅烧得火热，然后右手拿２大匙的沙拉油，左手拿调好的调味汁，先油后汁几乎同时下锅，您试试如此的方法和您平时的方法，口味上有什么不同<BR><BR>鲜辣孜然鸡胗<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2531//zrjc1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>鸡胗500克, 香菜1小棵, 朝天椒5支, 辣椒面3茶匙, 孜然粉3茶匙, 葱花1茶匙, 蒜茸1茶匙, 盐1茶匙, 生抽1汤匙, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>料酒</FONT></A><BR>1汤匙, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1，鸡胗洗净，用刀划出花刀，不要切透。香菜洗净切段，朝天椒起成斜丝<BR>2，大火烧开煮锅中的水，放入切好的鸡胗煮2分钟，然后用冷水冲凉，沥干水分待用 <BR>3，中火加热炒锅中的油，待烧至6成热时放入朝天椒丝，葱花和蒜蓉爆香，然后放入鸡胗爆炒片刻，随后调入料酒、生抽、孜然粉和辣椒粉及盐，再翻炒2分钟，最后放入香菜段出锅即可<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>陈麻婆豆腐<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2506//cmpdf1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>豆腐10两, 牛肉末少许, 青蒜苗段少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>豆豉</FONT></A><BR>少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>豆瓣</FONT></A><BR>少许, 辣椒面少许, 花椒粉少许, 盐少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>酱油</FONT></A><BR>少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 用嫩豆腐、牛肉末烧制而成。成菜色泽红亮，豆腐嫩白，具有<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>红烧素牛肉<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2497//hssnr_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>面筋球5个, 胡萝卜1条, 洋葱1个, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>20克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>葱</FONT></A><BR>5克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>八角</FONT></A><BR>5克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、面筋球洗净，沥干水分，分别切４等份，放入碗中加酱油膏１大匙 拌匀，放入油锅中，以温油炸成金黄色，捞出沥干油；葱洗净，切段；胡萝卜去皮，洗净，切滚刀块；洋葱去皮、切块。<BR> ２、锅中倒入１小匙油，爆香葱、姜，加入洋葱块及米酒１大匙，素高汤１杯，热水１杯 煮匀，再加入面筋球、胡萝卜块、八角及冰糖、酱油各１大匙煮开，捞除煮开，捞除葱、姜，改小火慢煮至汤汁收干，最后加入淀粉１小匙，水１大匙 勾芡，淋上香油1小匙即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 胡萝卜含丰富的胡萝卜素，加些油一些食用能提高其吸收力，并预防癌症，对改善皮肤粗糙也有良好的功效。<BR> 红烧素牛肉是以面筋球腌泡制成，外形类似红烧牛肉，汁浓味醇厚、鲜美，有助于增进食欲。<BR> <DIV class=t_msgfont id=postmessage_619767>雪里红凉拌洋菜<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2491//xlhl_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>雪里红150克, 洋菜15克, 枸杞子20克, 白芝麻25克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1、雪里红去根部，洗净，切细粒，放入锅中加入白醋、糖桨、香油各１大匙，盐１／２小匙快速拌炒一下，立即盛出；白芝麻放入干锅中炒香备用。<BR> ２、洋菜洗净，切成长段，放入温开水中泡软，捞出、冲净，沥干水分，铺入盘底，放上拌好的雪里红，撒上白芝麻及枸杞子即可端出<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 洋菜，又叫洋粉，琼脂，含蛋白质、钙、铁等，可促进肠蠕动，降低血液中胆固醇，在烹饪中常用于制作凉拌菜肴。<BR> 枸杞子可先用１大匙白葡萄酒浸泡二三分钟，洋菜也可改用绿豆做的粉皮代替，味道清爽又可口。每逢过年过节，大鱼大肉吃腻，配此菜非常受欢迎<BR>桃仁炒素火腿<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2486//trcsh_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>素火腿150克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>青豆</FONT></A><BR>100克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>核桃仁</FONT></A><BR>50克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>红辣椒</FONT></A><BR>50克, 大蒜20克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、素火腿切丁；大蒜去皮，切末；红椒去蒂及籽，洗净，切小片。<BR> ２、青豆洗净，放入滚水中氽烫，捞出、冲冷水，待凉沥干备用。核桃仁放入滚水氽烫，捞出、去皮，再放入油锅中用温油炸成金黄色，捞出，沥干。<BR> ３、锅中倒入２大匙油烧热，爆香蒜末，放入素火腿拌炒，加入青豆及米酒１大匙，盐、糖各１小匙快炒，再加入核桃仁拌匀，即可盛出。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 核桃仁含有优良的蛋白质和维生素B1，可防止老化，同时让糖类代谢顺畅，使人不易焦躁，精神能够集中。<BR> 美味小提示：此菜简单又爽口、脆香，如吃净素，可将蒜末改成姜末，怕辣者亦可不加红椒。<BR>梅菜烧素肉<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2482//mcssr_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>客家梅干菜50克, 水面筋球4个, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、梅干菜洗净，用刀切细段，用开水氽一下捞出。<BR> ２、水面筋球撕开，一片片放入热油中炸黄，捞出，做成素肉。<BR> ３、用５大匙油炒梅干菜，再放入炸好的素肉炒匀，加入所有调味料烧开。<BR> ４、改小火烧入味，汤汁稍收干时即可关火盛出。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、梅干菜有很多种，客家梅干菜色泽较浅，质地较嫩。注意尾部的叶片不要切入太多，因为叶片没有味道。<BR> ２、水面筋球外形如乒乓球大小，可在豆腐摊买到。<BR>金针面筋<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2475//jzmj_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>金针菜a>20克, 油面筋80克, 酱油</FONT></A><BR>10克, 糖10克, 清水50克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、黄花菜用清水泡软，择除根部硬结，然后每根黄花菜打结。<BR> ２、油面筋用热水泡软，捞出备用。<BR> ３、用２大匙油先炒黄花菜，再放入油面筋，炒匀后加入所有调味料烧开，改小火烧入味。<BR> ４、汤汁将收干时，勾芡，炒匀即盛出。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、黄花菜不要泡太久，以免打结时折断。<BR> ２、黄花菜打结再烧，可防止烤煮时散开。<BR> ３、油面筋用热水泡，比较筋道，而且不会因涨开而松软。<BR><BR><BR><BR>辣椒腰果炒面<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2444//ljygcm1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>细面条300克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>芹菜</FONT></A><BR>1根, 红青甜椒2个, 腰果少许, 胡萝卜1根, 豆芽少许, 橄榄油1大匙, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>酱油</FONT></A><BR>1小匙, 盐少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1.面条放入煮至九成开的水中，煮到刚好变软，沥干捞出，过一下凉水，捞出控水，拌入适量橄榄油；红、青甜椒分 别去蒂和子，洗净切条；芹菜择洗干净，切段；胡萝卜洗净，切丝。 <BR> 2.将橄榄油倒入锅中加热，放入甜椒，用中火加热1分钟左右，然后倒入腰果，翻炒直至变成金黄色。 <BR> 3.将剩余蔬菜倒入锅中，中火加热到蔬菜变软，拌入面条和混合好的调料，一边加热一边搅拌均匀即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>香葱土豆泥<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2411//xctdn1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>土豆2个, 黑胡椒粉4克, 盐1茶匙, 香葱2根, 油30克, 葱段3段, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>１、香葱清洗干净，切成葱花。<BR>２、土豆洗干净后连皮放到水里煮熟。要判断土豆是否已经熟透了，可以用一根筷子在土豆的中心位置扎一扎，如果很轻松就扎透了，这说明土豆已经熟透了。<BR>３、把煮熟的土豆放到冷水里浸几分钟，待不烫手后撕去土豆皮，然后切成块。<BR>４、把切好的土豆块放到一个大一点的盆里，捣成泥，再加入黑胡椒粉和盐拌匀。<BR>５、炒锅入油，油热后放入葱段爆香，然的捞去葱段，放入拌好的土豆泥，翻炒。<BR>６、把炒好的土豆泥用勺子盛入小盘中，撒上葱花即可。<BR></DIV> <DIV class=t_msgfont id=postmessage_619768>肠粉<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2407//cf1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>干淀粉1000克, 甘栗粉200克, 盐少许, 香菜2棵, 辣椒酱100克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>1、将淀粉加温水调成糊状，倒入甘栗粉、盐，加水拌和柔透，静置2小时；<BR>2、将面团搓条，摘成胚子，再揿成皮子，卷成卷儿；<BR>3、上笼后搁置2-3分钟，用旺火沸水蒸一刻钟左右，出锅后，撒辣椒酱及香菜点缀即可。<BR><BR><BR><BR><BR> <BR>三冬聚会<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2396//sdjh_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>冬菇50克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>冬笋</FONT></A><BR>50克, 冬菜15克, 嫩姜20克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、冬菇洗净，放入温水中，泡软去蒂；冬笋去壳干净，切滚刀小块，用热油炸至金黄色，捞出沥干油分备用；嫩姜洗净，切细末。<BR> ２、锅中加入１小匙油烧热，放入姜末、冬菜及冬菇爆香，加入绍兴酒１大匙，素蚝油２大匙，素高汤或热水２杯，冰糖１大匙，胡椒粉１小匙及冬笋，小火炖煮至入味，待汤汁收干时加入绍兴酒２大匙，湿淀粉１大匙勾芡，淋上香油１小匙即可盛出。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 三冬中的香菇含有可降低血压及血中胆固醇的物质，有预防高血压及动脉硬化的功效，同时含有能促进钙质吸收的维生素D。<BR> 美味小提示：冬菇、冬笋、冬菜合在一起炖成味道鲜美的菜肴，十分下饭。<BR>香酥冬瓜条<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2384//xsdgt_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>冬瓜600克, 盐5克, 酥炸粉50克, 冷开水75克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>番茄酱</FONT></A><BR>1碟, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、冬瓜去皮及籽，洗净，沥干水分、切宽条，放入碗中加入盐２小匙抓拌并腌３０分钟，至冬瓜出水，捞出、沥干水分。<BR> ２、酥炸粉１.５杯，冷开水１杯放入小碗中搅拌成糊状，放入冬瓜条沾裹均匀，取出，投入约８分热的油锅中炸至金黄色，捞出。锅中余油烧热，快速倒回冬瓜条再炸一次，立即捞出、沥干油分，盛盘，食用时蘸番茄酱即可<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 冬瓜属低热量的蔬菜，适合减重食用，同时有利尿作用，并能消除浮肿。<BR> 美味小提示：冬瓜必须用盐腌出水，才能裹糊，油炸２次可使冬瓜更脆<BR>铁板豆腐<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2380//55tbdf_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>豆腐1块, 青蒜5克, 大蒜5克, 干淀粉50克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>5片, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> １、鲜香菇、金针菇分别洗净及去蒂，香菇切片，金针菇切段；黑木耳泡软，去蒂撕成片；冬笋去壳，放入滚水中氽烫后切片；冬菜洗净，沥干水分；青蒜洗净斜刀切成片；姜、大蒜去皮，分别切末备用。<BR> ２、豆腐切厚片，沾裹薄薄一层干淀粉，放油锅煎至两面金黄，捞出沥油。<BR> ３、锅中倒入２大匙油烧热，姜、蒜末爆香，放入配料炒匀，淋上绍兴酒１大匙，糖、辣豆瓣酱各１／２大匙 ，再加入豆腐及素高汤２杯，湿淀粉１大匙 勾芡，盛出。<BR> ４、铁板烧热、刷油，铺入青蒜尾段，盛入料理好的豆腐，撒上青蒜片和胡椒粉１小匙，淋上香油１小匙即可，连铁板一起上桌。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>粉蒸排骨<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2349//fzpg1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>排骨少许, 红薯少许, 四川辣豆瓣酱少许, 老抽少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>蒜</FONT></A><BR>少许, 酒醩汁少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>白糖</FONT></A><BR>少许, 盐少许, 鸡精少许, 蒸肉米粉少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>葱</FONT></A><BR>少许, 食用油少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>1. 将排骨宰成3厘米长的段, 红薯消皮切成小块, 蒜葱切末. <BR>2. 将豆瓣酱, 少量老抽(主要是上色用的), 蒜末, 酒醩汁, 少量白糖, 鸡精, 少量盐, 食用油(跟烧这么多排骨所用的油一样多)加入到排骨中, 拌匀后倒入蒸肉米粉, 使每根排骨都均匀裹上一层米粉.<BR>3. 取蒸笼, 下面垫上一层切好的红薯块, 然后再将排骨铺上去, 上锅大火蒸45-60分钟, 最后撒上葱花即可.<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>卤鸡胗<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2337//rjc1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>鸡胗少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>酱油</FONT></A><BR>少许, 糖少许, 味精少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>八角</FONT></A><BR>少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>桂皮</FONT></A><BR>少许, 小茴香少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>料酒</FONT></A><BR>少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>葱</FONT></A><BR>少许, 辣椒面少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>1。将鸡胗洗净，去硬壳。姜切片。<BR>2。将鸡胗放入煮锅中，加水盖住鸡胗。再加入酱油，糖，味精，八角，桂皮，小茴香，料酒和葱，一起用大火烧开，然后中火卤一小时以上。根据自己喜欢的硬度掌握时间。根据自己喜欢的味道增减酱油和糖。 <BR>3。卤好的鸡胗捞起来，稍微冷却，然后切片。<BR></DIV> <TABLE id=pid619770 cellSpacing=0 cellPadding=0 summary=pid619770><TBODY>
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<DIV class=t_msgfont id=postmessage_619770>泡椒鸡片<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2335//pjjp1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>鸡胸脯肉250克, 泡辣椒50克, 笋50克, 姜末10克, 盐1茶匙, 糖1茶匙, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>料酒</FONT></A><BR>1茶匙, 胡椒粉1茶匙, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>番茄酱</FONT></A><BR>2汤匙, 水淀粉1茶匙, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>1。将鸡胸脯肉洗净切成片，用水淀粉、料酒、胡椒粉拌匀。将泡辣椒剁碎。 <BR>2。笋切小片，用开水烫30秒。 <BR>3。用盐、糖、胡椒粉、水淀粉、番茄酱和少许水勾成调味汁。 <BR>4。炒锅中倒入2汤匙油，烧热后下鸡片炒散，下姜末和泡辣椒炒香，再放入笋片翻匀。倒入调味汁，翻匀，大火收汁变稠，出锅即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>红烧鸡块<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2332//hsjk1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>笋鸡1公斤, 水发玉兰片200克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>1)将笋鸡洗净，剁成2.5厘米见方的块；水发玉兰片切片；葱切段；姜切片。<BR>2）将 油放入锅内，烧至八成熟，将鸡块放一盆内，加少许酱油抓匀，入锅炸成金黄色捞出，沥油。<BR>3)另起一锅，放油少许，热后下入葱段、姜片稍煸，即下水、酱油、料酒、精盐、白糖、味精、水发玉兰片、鸡块，开锅后，撇去浮沫，转微火，靠十几分钟，待汤汁烧去一半，鸡软烂，转大火，挑去葱姜，用水淀粉勾芡，淋明油即可出锅。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 配 料： 酱油150克，精盐6克，白糖50克，料酒50克，味精4克，水淀粉40克，葱姜各40克，植物油2公斤（实耗160克）。<BR>南瓜糯米薯<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2328//ngrms1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>南瓜150克, 糯米粉150克, 糖3大匙, 沙拉油1大匙, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1.南瓜去皮，切薄片放入蒸籠\。 <BR> 2.蒸10分鐘取出，待冷卻，加入糯米粉和沙拉油，搓揉勻後分成4份。 <BR> 3.搓成圓形，用小刀隨意劃幾刀。 <BR> 4.平盤內抹少許沙拉油，將南瓜球放予平盤上，放入蒸籠\內，蒸8分鐘即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>甜酱地三鲜<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2323//tjdsx1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>胡萝150克, 嫩藕150克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>黄瓜</FONT></A><BR>150克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1．将胡萝卜、嫩藕刨去皮与黄瓜分别用瓦楞刀切成滚刀块，胡萝卜用盐腌10分钟。<BR> 2．锅中加麻油、甜面酱、黄酱、味精、糖炒香，取出放碗里加高汤调匀成地三鲜蘸料。<BR> 3．将胡萝卜、嫩藕、黄瓜用水冲洗一下放入盘中，跟上蘸料食用。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> [调料] 甜面酱、黄酱各25克，盐、味精各1克，糖、麻油各5克，高汤7克。<BR>上汤乌稍蛇<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2321//styqs1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>乌梢蛇1条, 嫩芦笋150克, 上汤900克, 草菇25克, 蘑菇25克, 乌梢蛇焯水的料水少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1．乌梢蛇宰洗干净，斩成8厘米长的段；芦笋切成段。<BR> 2．料水烧开，放入蛇段，烧开后捞出冲洗干净；另取水烧开，放入少量油，将芦笋焯水后捞出。草菇、蘑菇切成片。<BR> 3．铁锅入少量油，把蒜头炸黄，倒去油，盛入上汤，放入乌梢蛇，加盐、胡椒粉、黄酒、葱姜，加盖，用小火烧7—8分钟，放入味精，盛出装盘。汤里放入芦笋，烧开后取出，排放在蛇段边上，最后汤中放入草菇、蘑菇片，烧开后捞出放在盘中间，浇上汤汁。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> [调料]盐2克，蒜头3只，葱、姜20克，味精2克，胡椒粉1克，黄酒2克，清油10克<BR>酸辣汤<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2304//slt_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>水发海参45克, 鸡血45克, 豆腐45克, 火腿25克, 清汤800毫升, 笋丝25克, 火腿丝25克, 香菜5克, 鸡丝25克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>酱油</FONT></A><BR>10毫升, 醋10毫升, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>绍酒</FONT></A><BR>5毫升, 干淀粉15毫升, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1、取洗净的水发海参、鸡血、豆腐、火腿，均切成丝放在碗中。将香菜择去黄叶，切成末放在盘里待用；<BR> 2、汤勺放在火上放入清汤，随即下人海参丝、火腿丝、笋丝、鸡丝、鸡血丝、豆腐丝，并调入酱油、醋,绍酒、姜汁，味精、精盐,烧开后，撇去浮袜，淋入水淀粉，勾成汁芡，入碗即可<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>&n <BR>五香牛肉<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2291//wxnr_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>牛肉1斤, 五香桂皮10克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>5克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>酱油</FONT></A><BR>10克, 酒糖20克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 牛肉洗净过水沥干，烧红锅，下油，爆香牛肉，加酒，五香桂皮及水，旺火烧滚再转文火烧至熟透。取出。<BR> 洗净锅，烧热，放油，爆香放入牛肉加酱油、糖、料酒滚后转中火其间不断翻动牛肉以免粘锅，直至卤汁收干。<BR> 取出牛肉待凉后切成薄片便可供食用。</DIV></DIV>
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<P><STRONG title=顶部 onclick=scroll(0,0)></STRONG> </P></DIV></TD></TR></TBODY></TABLE> <DIV class=t_msgfont id=postmessage_619771>蛤蜊氽鲫鱼<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2278//hlsjy_1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>活鲫鱼100克, 活蛤蜊250克, 熟火腿50克, 笋肉50克, 水发香菇50克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1、鲫鱼治净，从脊背出剖开，从背上剞几刀，下清水锅加调料，姜块，葱段，笋片烧开，用小火煮熟装入汤盆。<BR> 2、蛤蜊下清水锅煮到外壳张开捞出，置于汤盆中。<BR> 3、滗出鱼汤,蛤蜊汤烧开，加香菇，熟火腿片调好料后倒入汤盆即成<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>酱金盏海中宝<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2271//jjjzb1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>虾仁50克, 澳州带子150克, 清汤小鲍50克, 春卷皮少许, 西芹少许, 红萝卜少许, 青红椒少许, 松子少许, XO酱少许, 炸蒜片少许, 姜片少许, 葱段少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1、将春卷皮用蛋挞盏固定，放在油锅中炸成金盏待用。<BR> 2、将西芹，红萝卜，青、红椒改刀成丁状；将虾仁、带子、小鲍飞水并拉油待用。<BR> 3、将西芹、红萝卜、青、红椒丁飞水；再把松子炸熟。<BR> 4、将油锅洗净落油烧热，放入炸蒜片，姜片，葱段及XO酱，再将以上加工过的原料放入锅中调味勾芡，用小勺将其装入炸好的金盏中，上面放上松子即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>小椒火腿<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2257//xjht1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>火腿少许, 小青椒少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>蒜</FONT></A><BR>少许, 盐少许, 糖少许, 味精少许, 胡椒粉少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1。将火腿切成丁，小青椒切成小段，蒜切片。 <BR> 2。锅热入油少许，加入蒜片，然后将火腿丁方入爆2分钟左右，加少许胡椒粉，炒匀出锅待用。 <BR> 3。在锅中再加少许油，将小椒段放入炒，加少许盐和糖，一起翻炒一分钟，将火腿丁倒回一起翻炒均匀，撒点味精出锅。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>&n <BR>虾籽烧鱼唇<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2247//xzyc1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>鱼唇少许, 虾子少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 将鱼唇用高汤煨制锅起右爆香葱姜，烹入料酒，加入上汤，鱼唇，调蚝油，金宝鸡汁盐，味精，糖，胡椒粉，少许橙红调色烧煨片刻，勾芡淋明油出锅即可，用西兰花围边。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>麻辣芹香鸡<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2231//mlxqj1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>整鸡1只, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>芹菜</FONT></A><BR>1斤, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>蒜</FONT></A><BR>2个, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>1截, 小葱5根, 干辣椒少许, 花椒少许, 四川辣豆瓣酱少许, 熟芝麻少许, 盐少许, 味精少许, 食用油少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1. 将整鸡宰成块, 加少许眼拌匀后下6层热的油锅, 表面炸熟以后马上捞起, 待用. 芹菜切成1厘米长的小段, 叶子不要扔, 等会一起下锅. 葱切沫, 姜切片, 蒜剥皮. <BR> 2. 锅里倒油(要多), 烧至五层热的时候倒入豆瓣酱, 炒至水份快干时到入姜,蒜, 干辣椒, 花椒, 香料. 炒出香味, 辣椒颜色开始变深时掺入一饭碗清水, 烧开后, 加入两茶勺白糖, 盐, 然后倒入炸好的鸡, 翻炒均匀, 然后大火收汁. 汁快干时, 倒入芹菜, 翻炒几秒钟, 加入味精, 葱花, 芝麻, 炒匀即可起锅.<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>香料少许(八角, 山奈, 桂皮, 丁香, 茴香),<BR></DIV> <TABLE id=pid619772 cellSpacing=0 cellPadding=0 summary=pid619772>
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<DIV class=t_msgfont id=postmessage_619772>面条菜拼菊花<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2230//mxjh1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>面条菜少许, 菊花少许, 蒜茸少许, 盐少许, 白醋少许, 味精少许, 香油少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1。面条菜择洗干净，放沸水中焯一下，捞出浸凉。菊花取花瓣放5%的盐水中浸泡10分钟，捞出洗净。<BR> 2。面条菜和菊花分别用盐、蒜茸、白醋、味精、香油拌匀，菊花放在盘子周围，面条菜放在菊花中间。用胡萝卜片围边点缀。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>香辣毛肚<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2229//xlmd1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>毛肚少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>韭菜</FONT></A><BR>少许, 蒜茸少许, 熟芝麻少许, 盐少许, 味精少许, 白醋少许, 辣椒油少许, 香油少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1。毛肚洗净，切成片，放沸水中焯熟，用凉开水浸凉。<BR> 2。韭菜洗净，放沸水中烫一下，将毛肚扎成把。摆在盘中。<BR> 3。蒜茸、熟芝麻、盐、味精、白醋、辣椒油、香油兑成调料汁，盛在调味碟中放在毛肚旁边即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>三丝竹笙<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2228//sszs1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>盐少许, 白醋少许, 味精少许, 芥末油少许, 香油少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1。竹笙放温水中涨发，取茎部中段洗净。冬笋、香菇、青红辣椒分别切丝放沸水中烫一下，浸凉。<BR> 2。盐、白醋、味精、芥末油、香油加少许高汤兑成调味汁。<BR> 3。将冬笋丝、香菇丝、辣椒丝放入竹笙中，摆在盘上，浇上调味汁。用香芹和兰花点缀。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>核桃花拌香椿<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2227//thsb1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>核桃花少许, 香椿苗少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>红辣椒</FONT></A><BR>少许, 盐少许, 味精少许, 香油少许, 鸡精少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1。核桃花放温水中涨发、洗净。香椿苗去根洗净。红辣椒去蒂、籽洗净切丝。<BR> 2。分别将核桃花、香椿苗、辣椒丝放沸水中焯一下，捞出用凉开水浸凉。<BR> 3。将核桃花、香椿苗、辣椒丝加盐、味精、鸡精、香油拌匀装盘即可。用玫瑰花瓣围边点缀。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>&n <BR>抄粉丝<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2220//myss1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>粉丝</FONT></A><BR>少许, 猪碎肉少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>蒜</FONT></A><BR>少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>葱</FONT></A><BR>少许, 四川辣豆瓣酱少许, 辣椒面少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>料酒</FONT></A><BR>少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>酱油</FONT></A><BR>少许, 盐少许, 味精少许, 食用油少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1. 将粉丝放进开水煮软后捞起沥干水份待用. 葱姜蒜切沫. <BR> 2. 锅内倒油烧至7层热时倒入猪碎肉, 煸干水份后烹入料酒, 然后依个人口味撒入辣椒粉, 炒至油变黄时倒入四川辣豆瓣酱和蒜姜沫. 待香味出来后, 掺入少许清水, 然后加酱油和盐, 烧开后放入煮好的粉丝, 和碎肉炒匀后待水份烧干, 油开始出来时加入味精撒上葱花, 炒匀就可起锅装盘了.<BR></DIV></DIV>
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<P> </P></DIV></TD></TR></TBODY></TABLE> <DIV class=t_msgfont id=postmessage_619773>红烧排骨<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2217//hspg1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>排骨少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158#\" target=_blank><FONT color=#000000>葱</FONT></A><BR>少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 排骨宰成4厘米的段放入沸水中除去血水捞起洗净待用. 姜切片, 葱洗净去头拴成一结(3根左右)锅内倒油, 待油还是冷的时候同时放入白糖(要多, 大概一份糖, 2.5或3份油), 小火慢慢把糖炒化. 待糖水开始变成棕红色, 且开始冒棕红色的泡沫时, 马上把排骨倒入锅中炒匀, 接着放入姜片, 花椒和香料, 炒出香味后倒入少许料酒和酱油上色, 掺入清水, 加入盐和葱结, 大火烧开后转至小火慢慢烧至排骨粑软, 然后夹去锅里的葱和大块头的香料, 大火收汁, 待汤汁变浓时, 加入味精起锅即成.<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 香料(八角, 茴香, 山奈, 桂皮, 草果, 丁香, 香叶), 花椒(少许), 盐, 味精, 白糖, 料酒, 酱油(老抽)<BR>农家大鹅烧土豆<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2212//destd1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>东北散养农家大鹅1只, 土豆少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1、大鹅斩块灼水，入高压锅压熟，土豆切滚刀块过油<BR> 2、葱姜八角爆锅，加入（1），调蚝油、老抽、盐味精糖鸡粉，高汤略烧片刻至土豆熟时出锅即可，撒香葱末<BR><BR><BR><BR><BR><BR><BR><BR>葱爆羊肉<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2208//cbyr1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>生羊后腿肉250克, 净大葱200克, 色拉油75克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>酱油</FONT></A><BR>30克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>料酒</FONT></A><BR>10克, 盐2克, 味精1克, 胡椒粉2克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>麻油</FONT></A><BR>10克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1、先将羊腿肉横切成薄片；大葱切成滚刀块。<BR> 2、羊肉片置碗内，加酱油、料酒、味精、胡椒粉调好口味，并拌匀上劲。使调料渗入羊肉片中，再放入5克麻油拌匀，使爆炒时易炒散。<BR> 3、锅洗净置旺火上，放入色拉油烧至八成热时，放入羊肉片及葱块，迅速爆炒，待羊肉片变白、葱变软时，淋上5克麻油，起锅装碟即成。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>泡椒鸡杂<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2204//pjjz1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>鸡胗少许, 鸡心少许, 泡红辣椒少许, 青椒少许, 盐少许, 糖少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>料酒</FONT></A><BR>少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>酱油</FONT></A><BR>少许, 味精少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>蒜</FONT></A><BR>少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1。鸡胗，鸡心切小片，然后用盐和少许就腌一下。 <BR> 2。泡辣椒切开，去籽，然后剁碎。青椒切小段，蒜切末。<BR> 3。锅烧热，加5汤匙油，然后加少许蒜末，再加入鸡杂一起爆至鸡杂断生。捞出滤水。 <BR> 4。从新将锅烧热，加少许油，然后加入蒜末、泡椒末炒香，然后加青椒炒两下，加入鸡 <BR>杂一起翻炒。 5。加少许酱油和糖一起翻炒2分钟左右。加少许味精翻匀出锅。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>咸鱼原锅饭<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2192//xyygf1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>咸鱼丁2杯, 米2杯, 鸡肉丁4杯, 盐2小匙, 辣油3大匙, 水2杯, 蒜末1大匙, 红萝卜丁1杯, 香菇丁1杯, 玉米粒1杯, 青豆仁1杯, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>酱油</FONT></A><BR>3大匙, 姜汁3大匙, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>麻油</FONT></A><BR>1大匙, 白胡椒粉2小匙, 糖3大匙, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>(1)将米洗净加入2杯水，放入锅中浸泡，另起油锅将切丁的咸鱼放入爆炒1分钟备用。<BR>(2)咸鱼丁稍沥干后，连同其余材料与所有调味料一起加入浸泡米的锅中混合均匀。 <BR>(3)电饭锅外锅加水1/2杯（份量外），将作法(2)材料置于电饭锅内锅中蒸熟，取出后略拌匀即可盛起食用。<BR></DIV> <DIV class=t_msgfont id=postmessage_619775>生炒花蛤<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2173//schh1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>蒜头5个, 花蛤少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>1块, 辣椒2根, 九层塔3两, 盐少许, 糖少许, 色拉油2大匙, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1.花蛤泡入盐水中浸约30分钟使其吐沙。<BR>2.油沸将蒜头、姜丝、辣椒入炒锅爆香加入花蛤翻炒至壳口略开再下九层塔及盐、糖炒数下即<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>海苔鱼条<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2169//htyt1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>干燥海苔4两, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR>1.干燥海苔用果汁机绞成碎末。<BR>2.(1)料拌匀分成12个沾上海苔末，搓成条型。<BR>3.油沸以小火炸熟捞起即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> (1)鱼浆 8两、绞肉 4两、洋葱(切丁) 1/4个、盐 1/2茶匙<BR>油泡蛋虾仁<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2166//ypxrd1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>红尾虾300克, 盐1汤匙, 油6汤匙, 蛋白1个, 太白粉3汤匙, 盐3茶匙, 味精1茶匙, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 一、虾仁洗净，用布吸干水份，?料拌匀，以沸油炸熟捞出沥油。<BR> 二、蛋加?料打匀倒入沸油锅中，再浇上沸油使蛋泡热，随即倒入虾仁翻面煎十秒钟熄火，即可翻面盛起<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>油爆斑节虾<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2160//ybbjx1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>斑节虾1斤, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>1块, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>葱</FONT></A><BR>2根, 蒜头5粒, 蕃薯粉3大匙, 绍兴酒2大匙, 盐1茶匙, 糖2茶匙, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1.斑节虾洗净沥干水份用姜末、蒜头、葱珠、绍兴酒、盐、糖腌20分钟。 2.沥干腌料拌入蕃薯粉，油沸炸熟捞出沥去油即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>纸包鲍鱼<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2156//zbby1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>鲍鱼6粒, 洋火腿6片, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>香菇</FONT></A><BR>6朵, 香菜少许, 盐2茶匙, 玻璃纸15平方公分, 蛋1个, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1.处理好之鲍鱼片成二片、洋火腿、香菇亦同。<BR> 2.九孔片用盐略腌渍二分钟，用玻璃纸将鲍鱼片，香菇、洋火腿及香菜或九层塔包妥以蛋汁抹于玻璃纸四周粘妥固定。<BR> 3.油沸用小火炸约三分钟即可。<BR></DIV> <DIV class=t_msgfont id=postmessage_619776>银稔蒸鱼嘴<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2134//ynyyz1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>大鱼嘴500克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 大鱼嘴（500克）洗净斩件，用自制银稔酱、花生油捞鱼嘴，隔水蒸5分钟即可<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>响油鳝糊丝<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR>&n <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2122//xyhs.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>黄鳝500克, 韭黄300克, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>生姜</FONT></A><BR>120克, 大蒜5粒, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>葱</FONT></A><BR>2根, 香菜15克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> （1）葱洗净切末，大蒜去皮切末，姜去皮切丝，鳝鱼切段，韭黄切段，入热油锅中炒熟，盛入盘中铺平备用。<BR> （2）热油2大匙，放入一半的葱及酸末爆香，加入鳝鱼翻炒几下，加入a料炒匀至入味，最后加入b料勾芡，淋入c料，盛入韭黄盘中。<BR> （3）周围排上姜丝和香菜，中央均匀撒上剩余的葱及大蒜，淋上烧滚的2大匙色拉油即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 〖调料/腌料〗：a：白胡椒粉1/2小匙，白醋，糖各1大匙，高汤1杯，黑醋，鸡精，米醋，酱油各1小匙。b：淀粉水2大匙。c：香油1小匙。<BR><BR>&n <BR>水煮鱼片<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2116//szyp1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>鱼少许, 姜末少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>料酒</FONT></A><BR>少许, <BR><A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank><FONT color=#000000>胡椒粒</FONT></A><BR>少许, 葱段少许, 干辣椒少许, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1.把切好的鱼片放生姜末，料酒，盐，少许糖，胡椒，酱油一起腌制1-2小时，让其入味（也可加入鸡蛋清，这样会使鱼片更嫩滑）。<BR> 2.将腌好的鱼片放到滚水里过一遍，让其6分熟，沥干，盛起。煲底下可铺层生菜打底，上面放上半熟的鱼片，撒上葱段、蒜片若干。<BR> ３.在锅中倒入约半碗油，再放入姜末，蒜末，干辣椒，花椒，中火让其出味出色后将热油浇在鱼片上即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR>啤酒白肉<BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/2098//pjbr1.jpg\" border=0><BR><BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR>猪腿肉350克, <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 1．用一半盐和味精将肉腌渍4—5小时。<BR> 2．油锅烧热，放入腌渍过的肉炸一下，见表面淡黄色时取出。 <BR> 3．啤酒倒入小煲内，加盐、味精、胡椒粉、糖、洋葱、芹菜、胡萝卜、香叶、肉，烧开后用小火烧20分钟(烧时用牙签在肉上戳些小洞使之入味)，熄火，泡4—5小时。食用时把肉切成片，拼摆成形，再倒入啤酒汁即可。<BR><BR><BR><BR><BR> <BR><IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0><BR><IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0><BR><BR><BR> 调料：<BR> 啤酒半瓶，洋葱、芹菜、胡萝卜各50克，香叶3张，味精、盐各2克，糖5克，胡椒粉0.5克。<BR></DIV>