川菜系列大集合 - 第3页 - 【在水一方】 - 中画网

雨丝丝 发表于 2008-11-3 15:21

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<DIV class=t_msgfont id=postmessage_615126>辣豆瓣鱼 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/907//ldby1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鲤鱼1条, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 4片, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>蒜</A> 少许, 红辣椒适量少许, 豆瓣酱2勺, 酒少许, 糖少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生粉</A> 少许, 番茄汁少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.鲤鱼洗净，两边鱼身各剖三刀。 　　2.油烧至8成熟，将鱼滑下煎至两边金　黄，盛起。 　　3.烧红锅，爆香葱、姜、蒜蓉放入鱼，加豆瓣酱、酒及调味煮五分钟后用生粉上欠上盘即可。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 合川肉片 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/906//hcrp1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 猪腿肉400克, 水发玉兰片100克, 水发木耳30克, 鲜菜心50克, 泡辣椒10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>蒜</A> 10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 10克, 盐3克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 10克, 醋10克, 糖15克, 味精1克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 10克, 鲜汤40克, 豆粉25克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 25克, 素油150克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　猪肉切成长约4厘米、宽4厘米、厚0.3厘米的片，加盐、料酒、鸡蛋、豆粉拌匀。水发玉兰片切成薄片，泡辣椒去籽切成菱形，姜、蒜切片，葱切成马耳朵形，用酱油、糖、醋、味精、水豆粉、鲜汤兑成芡汁。炒锅置旺火上，放油烧热（约120℃），将肉片理平入锅，煎至呈金黄色时翻面，待两面都呈金黄色后，将肉片拨至一边，下泡辣椒、姜、蒜、木耳、兰片、菜心、葱迅速炒几下，然后与肉片炒匀，烹入芡汁，迅速翻簸起锅，装盘即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 重庆毛血旺 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/905//mxw1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鸭胸肉少许, 猪心少许, 猪肚少许, 火腿肠少许, 菇少许, 海白菜少许, 黄豆芽少许, 大葱少许, 泡辣椒少许, 干辣椒少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>牛油</A> 少许, 香油少许, 花椒少许, 味精少许, 鸡料少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　１、将鸭血旺切成一字条形，将鸡胸肉，猪肚，猪心火腿肠切成片，将香菇切成片，海白菜，芹菜切成节待用。 　　　　　　　　２、炒锅放置旺火上，加入少许油将海白菜，芹菜，大葱节，黄豆芽炒熟，放入味精，加少许香油，起锅装碗内做碗内做底用。 　　３、将炒锅放置旺火上，将鸡胸肉，猪肚，猪心，火腿肠放炒锅内加泡辣椒，干辣椒会炒至香，加入少许鲜汤，然后放入牛油，香油，味精，鸡精起锅后盛入炒好做底用的辅料上即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 干煽牛肉丝 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/904//bmnrs1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 瘦嫩牛肉600克, 芹芽60克, 植物油120克, 豆瓣辣椒酱30克, 辣椒面6克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 8克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 15克, 青蒜段30克, 姜丝6克, 盐少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 少许, 醋少许, 味精少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　(1) 将牛肉筋膜剥除掉，片成0.1～0.2厘米厚的薄片，横着肉纹切成5 ～6厘米长的细丝。把芹芽的根、筋、叶择去，洗干净后切成2～3厘米长的段(过粗的劈开)。将豆瓣辣椒酱剁成细泥。 　　(2) 用旺火烧热炒勺，倒入植物油烧到6～7成热，放入牛肉丝快速煽炒几下，加入盐，再炒至酥脆，肉变成枣红地，再加入豆瓣辣椒酱泥和辣椒粉，再颠炒几下。 　　(3) 然后顺次加入白糖、料酒、酱油、味精，翻炒均匀，再加入芹菜、青蒜、姜丝、拌炒几下后，喷点醋颠翻几下盛出，在上面撇上花椒即可。 </DIV></DIV>
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雨丝丝 发表于 2008-11-3 15:22

<DIV class=t_msgfont id=postmessage_615128>清蒸鸡 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/903//qzyz1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 净填鸡1只, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 50克, 味精10克, 盐30克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 20克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 30克, 胡椒粉少许, 汤少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　(1) 鸡剖膛去内脏、足、舌、鸡臊、及翅尖的一段，用水洗净，控去水分。然后，在烧开的汤内把鸡子煮一下，将血水去掉，捞出后用水冲洗，并尽量把水分控干。 　　(2) 用盐在鸡身上揉搓一遍，脊背朝上盛入坛子内腌一会，并放上料酒、葱、姜、胡椒粉和清汤，再将坛子封严上屉,用旺火开水蒸2小时,取出,揭去封闭汤子的盖,将乳油撇去,加入味精并调好咸淡即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 葱辣鱼 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/902//cly1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鲜鱼肉400克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 50克, 盐5克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 20克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 15克, 素油500克, 泡辣椒15克, 鲜汤50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 15克, 醋5克, 香油5克, 辣椒油5克, 胡椒粉2克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　鲜鱼肉洗净，切成长约6厘米、宽约2厘米的条形，用盐、料酒、姜葱、胡椒粉拌匀，腌渍码味后，去尽汁水和姜葱。锅置旺火上，下素油烧热至200℃左右，下鱼条炸至呈黄色时捞起。倒去锅内油，另放素油入锅烧热，下葱段偏炒出香味，再下姜片、辣椒节稍偏，力口入鲜汤、盐、酱油、料酒和少许白糖、醋，待沸下鱼条，用中火烧至汁浓将干时，加入香油、辣椒油，起锅入盘晾凉。食用时以葱垫盘底，上放鱼条，去掉姜片和辣椒节，原汁淋于鱼条上即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 腐皮虾包 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/901//fpxb1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鲜虾仁400克, 肥膘肉50克, 熟火腿25克, 茨菰50克, 蘑菇25克, 鲜豌豆75克, 莲白25克, 干豆油皮250克, 蛋清50克, 豆粉60克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 10克, 盐3克, 胡椒粉2克, 味精1克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 10克, 醋10克, 椒盐20克, 清油500克, 香油20克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　鲜虾仁洗净，沥干，切成细粒。肥膘肉、火腿、去皮茨菰、蘑菇分别切成细粒。鲜豌豆用开水汆后漂凉，去、掉外皮，蛋清和干豆粉调成稀糊。把切好的肥膘肉、火腿、茨范、蘑菇、豌豆末、虾仁一并入碗，加盐、料酒、胡椒粉、味精拌匀，再加入蛋清糊搅匀成馅心。干豆油皮用热纱布盖严回软后，切成约8厘米见方的片，共切24片。将每一片豆油皮平铺在案板上，放入馅心包成长方扁形，交口处抹上蛋清糊，再放入干豆粉内沾满细于豆粉。锅置火上下油烧热，下虾包炸呈黄色，捞起整齐地摆于盘内。淋上香油。将莲白切丝，加糖醋汁拌匀。摆于盘的一端，另配椒盐碟上桌即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 蚂蚁上树 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/899//myss1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>粉丝</A> 100克, 猪肉末75克, 植物油750克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 5克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 3克, 蒜瓣3克, 豆瓣酱13克, 辣椒面1克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 20克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 13克, 味精3克, 汤150克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　(1) 用旺火把炒勺内的油烧到6～7成热，下入粉条，炸至发泡时捞出。 　　(2)葱、姜、蒜均切末。 　　(3) 炒后，再把葱、姜、蒜、辣椒粉炒几下，随即把料酒、汤和酱油倒入，再下入粉条，待收干汁，加味精便成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 香辣炒蟹 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/898//xlcx1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 活肉蟹2只, 干辣椒节少许, 花椒少许, 姜片少许, 蒜片少许, 葱节少许, 盐少许, 胡椒粉少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 少许, 干细淀粉少许, 海鲜酱少许, 水淀汾少许, 鸡精少许, 香油少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>花椒油</A> 少许, 辣椒油少许, 精炼油少许, 鲜汤少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.活肉蟹从腹脐处取壳，去净内脏及鳃叶，宰去腿尖及壳沿，洗净后，将蟹斩成八块，加入适量精盐，料酒拌匀。 　　2.锅置旺火上，烧精炼油至五成油温，然后将蟹块斩口处粘裹上干细淀粉，入油锅内浸炸至熟(蟹壳同时成熟)。 　　3.锅内另加油，烧至四成油温，投入干辣椒节，花椒炒香，掺入鲜汤，略烧片刻，再下姜、葱蒜、海蟹，最后放入精盐、料酒、海鲜酱、鸡精烧约2分钟后，用水淀粉收薄芡，最后加入香油、花椒油、辣椒油、胡椒粉翻匀即可装盘。 </DIV>

雨丝丝 发表于 2008-11-3 15:23

<DIV class=t_msgfont id=postmessage_615130>夫妻肺片 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/897//fqfp1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 牛肉少许, 牛杂少许, 盐炒花生仁少许, 卤水少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 少许, 芝麻粉少许, 花椒粉少许, 味精少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>八角</A> 少许, 花椒少许, 肉桂少许, 川盐少许, 白酒少许, 辣椒油少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　将鲜牛肉、牛杂洗净，牛肉切成 500克重的块；将牛肉、牛杂放入沸水锅内煮净血水捞起，置另一锅内，加入老卤水和香料（内装花椒、肉桂、八角）、川盐、白酒，再加清水，用旺火烧沸约30分钟后，改用小火煮90分钟，煮到牛杂熟而不烂，先熟的先捞出，晾凉待用；将卤水用旺火烧沸约10分钟后，将味精、辣椒油、酱油、花椒粉、卤水放入碗中调成汁；将熟花生米拍碎待用，再将晾凉的牛肉、牛杂等切成片约6厘米长、3厘米宽的薄片混合在一起，淋上味汁拌匀，分盛若干盘，分别撒上芝麻粉和花生仁末即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 红烧猪蹄 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/896//hxzt1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 猪蹄750克, 盐13克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 13克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 8克, 香油25克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 25克, 花椒5粒, 冰糖50克, 汤1300克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　(1) 将猪蹄刮毛洗净，剁去爪尖劈成两半，用水煮透后放入凉水中。姜、葱拍破待用。 　　(2) 用炒勺将少许香油烧热，放入冰糖炸成紫戏色时放汤调至浅红色为度。 　　(3) 加入猪蹄、料酒、葱、姜、盐、花椒，汤烧开后除去浮沫，用大火烧至猪蹄上色后，移至小火炖烂，收浓汁即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 酿青椒 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/894//nqj1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>当归</A> 8克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>青辣椒</A> 15只, 红花1克, 鸡汤8碗, 白米1杯, 盐2小匙, 米酒1大匙, 葱花1大匙, 芹菜末1大匙, 姜末1小匙, 猪肉250克, 地栗40克, 火腿13克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 1只, 菱粉少许, 味精少许, 盐少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 少许, 葱姜末少许, 胡椒粉少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>黄酒</A> 少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 少许, 鸡汤少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　一、将青椒挖去心子，在青椒内部涂一层干菱粉（使青椒不易裂开），再将猪肉、火腿捣成肉泥，同鸡蛋、湿菱粉、地栗（去皮切成末）、开洋末、葱姜末及盐、胡椒粉、黄酒、味精调拌，塞在青椒内，放入猪油锅煎熟，再加些鸡汤上笼蒸。 　　二、蒸好后，将汤倒入另一碗，加酱油,盐,糖和干菱粉收一下,浇在青椒上即好。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 仲景羊肉汤 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> &n <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/893//zjyrt1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 银耳25克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>莲子</A> 50克, 羊肉500克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 250克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>当归</A> 150克, 胡椒面2克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 20克, 盐3克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　当归，生姜用清水洗净，切成大片。羊肉去骨，剔去筋膜，入沸水汆去血水，捞出晾凉，切成5厘米长、2厘米宽、1厘米厚的条。砂锅中掺入清水适量，将切好的羊肉、当归、生姜放入锅内，旺火烧沸后，打去浮沫，改用炆火炖1小时，羊肉熟透即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> &n 生爆盐煎肉 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/875//sbyjr1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 苦瓜100克, 河鲜虾仁150克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 1根, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 5克, 花椒5粒, 盐5克, 芝麻油2克, 味精适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 适量, 生猪肉或后腿的肥瘦肉少许, 鲜红辣椒少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>花生油</A> 少许, 青蒜少许, 四川郫县豆瓣酱少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>豆豉</A> 少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 少许, 盐少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　先将猪肉去皮切成30毫米长，25毫米宽，2毫米厚的簿片，姜去皮切成薄片，青蒜斜着切成10毫米长的段，鲜红辣椒切成长宽各10毫米的块；炒锅放在旺火上烧热，放入花生油，烧到起浓烟时，先投入肉片炸1分钟，炸到肉片卷起略成黄色时，加入精盐，姜片炒几下依次放进豆豉，豆瓣酱，鲜红辣椒，酱油，料酒，白糖，青蒜拌炒即成。 </DIV>

雨丝丝 发表于 2008-11-3 15:25

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<DIV class=t_msgfont id=postmessage_615131>红油耳片 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/874//hyep1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 活肥鸭1只, 猪耳少许, 盐225克, 香醋5克, 葱结25克, 姜块25克, 五香粉少许, 花椒少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>八角</A> 10只, 红油辣椒少许, 葱白少许, 盐少许, 味精少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 少许, 香油少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.取新鲜、体大的猪耳洗净，放入沸水锅中加热，煮至刚熟，取出，用一重物压平猪耳，自然晾凉。 　　2.凉透的猪耳切成薄片，碗中加入盐、白糖、味精、红油辣椒、香油调成味汁。 　　3.将耳片与调好的味汁、葱丝拌匀，装盘即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 冬菜扣肉 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/873//dckr1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鲜海虾30只, 五花肉250克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>香菇</A> 15克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 25克, 熟火腿75克, 熟花生油500克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>冬笋</A> 50克, 高汤50克, 香油10克, 葱白10克, 干淀粉10克, 盐3克, 味精1克, 四川冬菜100克, 泡辣椒25克, 植物油25克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 25克, 盐2克, 四川豆豉8克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 8克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>蒜</A> 8克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　(1)猪肉用白水煮熟，捞出用净布擦去肉皮上的油和水，抹上些酱油。冬菜洗净切粒状，泡辣椒切短节，姜、葱切片。 　　(2)炒勺烧热，注少许油，油将开时把肉皮向下放入，炸至焦黄色为度，晾凉后把肉切成7厘米长的薄片。 　　(3)皮向下把肉按鱼鳞状排列摆在碗底，浇洒料酒、酱油，加入盐，再放入5粒左右豆豉和2～3节辣椒以及冬菜，上屉蒸2小时即可。食有时翻扣于盘中。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 坛子肉 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/872//tzr1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 新鲜对虾250克, 猪带皮五花肉500克, 鸡脯肉25克, 鸡蛋清20克, 火腿15克, 黄蛋糕15克, 发菜15克, 红辣椒皮15克, 香菜叶15克, 盐5克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>绍酒</A> 15克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 15克, 姜末10克, 清汤100克, 芝麻油5克, 干淀粉50克, 油炸猪肉丸子75克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 200克, 鸡肉50克, 火腿25克, 墨鱼50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>冬笋</A> 25克, 蘑菇25克, 金钩10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 15克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>胡椒粒</A> 2克, 鲜汤500克, 猪油250克, 细干豆粉25克, 盐3克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 15克, 醪糟汁20克, 冰糖汁25克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　猪肉、鸡肉、猪骨入沸水锅中煮几分钟捞出，猪肉切成7厘米见方的块，鸡肉切块。鸡蛋煮熟，去壳，裹上细于豆粉，入猪油锅炸成黄色捞出。冬笋切成滚刀块。火腿切粗条，金钩、墨鱼精水涨发后洗净。在陶质小坛内垫放猪骨，将猪肉、鸡肉、墨鱼、金钩、火腿、冬笋、鸡蛋、猪肉丸等放入坛内，加精盐、酱油、醒糟汁、冰糖汁和纱布袋装好的姜（拍破）、葱（挽结））胡椒（拍碎）、口蘑（涨发），并掺入鲜汤，然后用纸（润湿）封严坛口，将坛置谷糠壳火上煨约五六小时后揭去封纸，取出装姜、葱、口蘑的纱布袋，装入盘中即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 干烧明虾球 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/871//gxmxq1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 大明虾6只, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 30克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 30克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>蒜</A> 30克, 甜酒酿1茶匙, 辣豆瓣1茶匙, 蛋1个, 玉米粉1茶匙, 味精1匙, 糖2匙, 白醋1茶匙, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 1茶匙, 曰本太白粉2匙, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>麻油</A> 2匙, 红油2匙, 蕃茄酱1茶匙, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　①大明虾肉用刀片开背部，使虾体成排状，抽取中间肠泥后，放入水中洗净并用布吸干水分。再以蛋白半个、玉米粉1茶匙、盐1/4匙交互拌匀备用。 　　②姜、葱、蒜各切成碎末状备用。 　　③把腌好虾肉入油锅，用16O℃中温油过油30秒钟捞出。锅中留1大匙油，先炒香辣豆酱，待油色鲜红，豆瓣生香后，再放入姜、蒜末和清水3大匙、甜酒酿1茶匙，将虾球肉微焖至熟，随即下凋味料拌炒，使汤汁变浓稠，最后洒人葱花提鲜即可起锅。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 干煸鳝鱼丝 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/738//gbsy1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鳝鱼500克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>芹菜</A> 100克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.鳝鱼治净切丝，用油煸到水分快干时捞出，放干辣椒炸出香味，捞出辣椒。 　　2.再放入鳝丝，继续煸炒一会，加盐、少许豆瓣酱、酱油、料酒、胡椒、辣椒丝、葱姜蒜、味精、芹菜翻炒几下，滴点醋装盘，上面撒花椒面和姜丝即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 棒棒鸡 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/736//bbj1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 嫰鸡1只, 葱丝白10克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.鸡治净用绳捆住翅、腿； 　　2.肉厚处用竹针扎眼，煮熟后捞出晾凉； 　　3.取脯肉、腿肉，用木棒轻轻拍松，然后撕成鸡丝装盘，以葱丝白围，浇上调料即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 箩粉鱼头豆腐汤 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> &n <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/732//lfyt1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鱼头2个, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>香菇</A> 50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>冬笋</A> 50克, 豆腐100克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.先将鱼头炸一下； 　　2.再加少许豆瓣、葱姜、蒜末，加汤烧开后捞去渣，放香菇、冬笋片、豆腐、酱油、盐、味精、胡椒、料酒、鱼头熟后放粉皮，汤开后勾芡撒青蒜即成。 </DIV></DIV>
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雨丝丝 发表于 2008-11-3 15:26

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<DIV class=t_msgfont id=postmessage_615132>开水白菜 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/731//ksbc1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 白菜心750克, 肥母鸡1只, 猪排1000克, 火腿少许, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　１.肥母鸡洗净，和猪排，火腿下砂锅，加水烧开后除去浮沫，用文火熬成清汤； 　　２.白菜心去帮留心，在根部切十字刀，用开水略烫； 　　３.置于碗中，注入清汤上笼蒸透即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 干蒸黄鱼 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> &n <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/730//gzhy1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 黄鱼2条, 肉丝100克, 泡辣椒丝25克, 葱姜丝25克, 香菇丝25克, 冬笋丝25克, 榨菜丝25克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.黄鱼洗净，两侧剞一字花刀，用料酒、盐、葱姜、胡椒粉腌半小时； 　　2.另锅下油，煸炒肉丝，下泡辣椒丝、葱姜丝煸炒，再放入香菇丝、冬笋丝、榨菜丝，加酱油、胡椒粉、料酒、味精炒匀，出锅后浇在鱼上； 　　3.上笼蒸熟，取出后在表面撒葱丝，浇些热油即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> &n 碧绿虾仁 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/728//blxr1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鲜碗豆50克, 虾仁150克, 豌豆苗200克, 蛋清1个, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.虾仁加少许碱面腌制，然后用水冲去碱，用毛巾沾干水分；加盐、胡椒、蛋清、干淀粉上浆，用油滑熟，控去水；锅内留底油，下葱姜末、虾仁、鲜豌豆稍炒，倒入事先用水淀粉、盐、胡椒、清汤兑成的汁； 　　2.翻炒装盘，用炒豆苗围边即成 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> 小笼粉蒸牛肉 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> &n <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/727//xlflrr1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 牛肉500克, 五香米粉75克, 香菜50克, td> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.牛肉去筋切片；加豆瓣、醪糟汁、酱油、花椒粉，辣椒粉，蒜泥及米粉拌均上笼蒸至软烂； 　　2.加调料，香菜上桌即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> &n 鱼香肉丝 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/726//yxrs1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 瘦猪肉250克, 笋片50克, 水发木耳50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>蒜</A> 15克, 泡辣椒20克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 10克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.猪肉、笋片、木耳切丝，入碗加调料稍腌；调料用肉汤烧开调成芡汁；肉丝在6成热的油中滑散； 　　2.加姜、蒜、泡辣椒炒出鱼香味，再下入笋片、木耳煸炒，淋入芡汁即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 姜汁扁豆 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/650//jzbd1.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 扁豆150克, 仔姜10克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 　　1.仔姜切细末，加盐、料酒稍腌，滗出原汁。 　　2.扁豆治净，下油锅煸至断生，淋上姜汁，加调料、盐、翻勺装盘即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 糖醋脆皮鱼 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/607//tangcucuipiyu01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鲜鱼1000克, 植物油70克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 45毫升, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 20毫升, 醋50毫升, 胡椒粉3克, 盐6克, 味精2克, 糖100克, 葱花10克, 姜米5克, 蒜泥15克, 干淀粉15克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、将鱼去鳞、鳃，净膛洗净，两面打成牡丹花刀，用葱、姜（拍碎）、盐、料酒、胡椒粉腌入味后拣除葱、姜，用水淀粉挂糊，干淀粉拍好。 2、油烧至7成热时，鱼下锅炸熟，取出。待油热至8成时将鱼复炸至酥脆装盘。 3、锅留底油，下葱花、姜米、蒜泥、酱油、盐、料酒、胡椒粉、味精、糖、醋，待汁开时勾芡，冲入沸油，将汁浇匀在鱼身上即成。 </DIV></DIV>
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雨丝丝 发表于 2008-11-3 15:28

<DIV class=t_msgfont id=postmessage_615133>红烧烤麸 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/606//hongshaokaomai01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 烤麸12个, 笋1支, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>香菇</A> 5朵, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>木耳</A> 4两, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>芹菜</A> 4两, 胡萝卜1条, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 3大匙, 糖1大匙, 味精少许, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>麻油</A> 2大匙, 香菇水1碗, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、烤麸切成4片，入油锅中炸至金黄色。 2、香菇泡软、切片，笋煮熟、切片，木耳撕成片状，胡萝卜煮熟、切片，芹菜洗净、切寸段。 3、起油锅，用3大匙油炒香香菇，再入笋片、木耳、烤麸及调味料一起烧开，改以小火焖至汁液快干时，加入芹菜及胡萝卜片拌炒，淋下麻油拌匀。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 苦瓜酿肉 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/603//kugualiangrou01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 苦瓜750克, 去皮猪肉300克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 1个, 熟猪油1000克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 苦瓜切成4厘米段去瓤,冷水煮熟后去水.猪肉剁成泥,冬菇,虾切碎加鸡蛋,面粉,湿淀粉精盐调成馅,塞入苦瓜段,用湿淀粉封两端.放入油锅炸至表面呈淡黄色捞出,竖放在碗里,撒上蒜瓣,加酱油上笼蒸熟.将蒸苦瓜的原汁倒入油锅烧开,加味精,湿淀粉勾芡,苦瓜翻扣盘中浇汁即可. 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 樟茶鸭子 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/605//zhangchayazi01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 肥公鸭1只, 花茶50克, 樟树叶50克, 醪糟汁50克, 稻草500克, 松柏枝500克, 盐10克, 香油10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 25克, 花椒1克, 胡椒粉1克, 熟菜油1000克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、鸭从背尾部横开７厘米长口，去内脏、肛门，料酒、醪糟汁、胡椒粉、盐、花椒拌匀抹鸭身腌８小时捞出，入沸水烫一下紧皮，沥干后放入熏炉，将花茶、稻草、松柏皮、樟树叶拌匀做熏料熏至鸭皮呈黄色取出，上笼蒸两小时，出笼晾凉； 2、熟菜油烧至八成热时放入熏蒸后的鸭，炸至鸭皮酥香捞出，刷香油，鸭颈折成２厘米长段后放盘中间，鸭身斩成４厘米长、２厘米宽条，盖在鸭颈块上，配成鸭形，另配荷叶软饼上席即可。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 四川成都各菜。名厨黄静临创制。以秋季上市肥嫩公鸭为主料，经腌、熏、蒸、炸而成，其中用樟树叶和花茶叶烟熏工序最为关键。成菜色泽红亮，外酥里嫩，带有浓厚的樟木和花茶香味，风味十分独特。 板栗红烧肉 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/604//bangshuhongshaorou01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 带皮五花肉750克, 板栗300克, 湿淀粉25克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 猪肉切块，用糖色腌匀，放入油锅中稍炸后捞出。葱姜入锅稍炒，倒入料酒，酱油，鸡汤，随后将猪肉、精盐、味精、八角、桂皮依次下锅烧开，移至小火烧。板栗用温油稍炸，等肉将烂时下锅同煮，等肉烂时加入湿淀粉即可。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 青椒牛肉丝 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> &n <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/602//qingjiaoniurousi01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 牛肉300克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>青辣椒</A> 200克, 油3大匙, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> （1）料酒半匙，酱油多半匙，淀粉多半匙，水1匙。 （2）葱末1匙，姜末半匙，蒜末半匙。 （3）水2匙，淀粉多半匙，盐1小匙，糖1小匙，胡椒半小匙，麻油半小匙，味精半小匙。 1、牛肉横纹切丝，调（1）料拌匀，下锅前加1大匙温油，青椒切细丝备用。 2、热油1大匙，加入牛肉丝，翻炒至牛肉九分熟即捞起。青椒丝入滚水约1分钟捞起。 3、热油1大匙，将调料（2）拌炒后，加入牛肉、青椒及调料（3），大火迅速炒拌均匀即可盛盘。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 成菜成菜色泽青翠，味道鲜嫩香滑。 水煮牛肉 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/601//shuizhuniurou01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 净牛腰柳肉200克, 蒜苗100克, 莴笋尖100克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>芹菜</A> 100克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>豆瓣</A> 100克, 肉汤500克, 湿淀粉60克, 混合油150克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 牛肉切成薄片，蒜苗，芹菜切十厘米长段，莴笋尖切片。油25克烧热，加干辣椒炸至变色花椒稍炸起锅。将蒜苗，芹菜，莴笋尖稍炒。将豆瓣，姜末，蒜末炒香，加肉汤烧沸，加精盐，酱油炒匀。肉片用料酒，精盐，湿淀粉码匀下锅拨散，待牛肉熟透，汤汁浓稠后起锅放在菜上，撒上辣椒花椒粉，淋上七成热的油即可。 </DIV>

雨丝丝 发表于 2008-11-3 15:28

<DIV class=t_msgfont id=postmessage_615568>白果烧鸡 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/600//baiguoshaoji01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 净仔母鸡1250克, 白果250克, 清汤750克, 猪化油500克, 鸡化油20克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 50克, 大蒜白50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 50克, 胡椒粉2克, 胡萝卜2克, 盐5克, 味精1克, 湿淀粉25克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 将白果去壳、心芽，猪油烧至六成热，放白果炸至进皮时捞起。胡萝卜切成小梅花状，焯熟；净鸡放入沸水煮熟后捞起，置清水中漂洗干净；清汤加姜、葱、料酒、胡椒粉和鸡，烧沸换微火，鸡烧至八成熟时加白果和精盐，白果烧烂时将鸡盛入盘中，将白果围于鸡的周围；锅内汤汁置旺火上，捞去姜、葱，勾入湿淀粉，汤变浓时放味精、鸡油和匀起锅，浇到鸡身上，胡萝卜置鸡周围即可。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 四川名菜。以仔鸡、白果为主料，经蒸、煮、勾芡制成。此菜原为四川青城山道家菜，道家菜素以养生为本，仔鸡、白果均含丰富的营养成分，尤其白果含磷量很高，有润肺、益气的功效。 菊花榨菜鱼卷 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/599//juhuazhacaijuan01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 净草鱼肉350克, 涪陵榨菜200克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 8个, 姜丝5克, 葱丝5克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>黄瓜</A> 300克, 川盐适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 适量, 细干淀粉适量, 胡椒粉适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>麻油</A> 适量, 菜油适量, 蛋清适量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、鱼肉洗净，横片成片切成二粗丝，入碗，入川盐、料酒、蛋清、白糖、麻油、等拌匀；榨菜淘洗干净切成二粗丝。再将鱼丝、榨菜丝、姜丝、葱丝和匀成馅料。蛋清和细干淀粉调成蛋清淀粉糊，备用。 2、鸡蛋破壳在碗内搅燕，入锅摊成蛋皮，再抹上蛋清，放入馅料，卷成直径约1.5厘米的卷，两端用蛋清淀粉糊封口，放入六成热的油锅里中浸炸至呈金黄色，外酥内熟时起锅稍晾，改切成菊花瓣状待用。 3、将鱼卷入盘堆摆成菊花形，再用黄瓜切刻成菊花叶片，安放在菊花下端，即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 荷花豆腐大虾 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/598//hehuadoufudaxia01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 大虾200克, 豆腐200克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>黄瓜</A> 200克, 番茄100克, 芋头150克, 西兰花200克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 2个, 川盐适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 适量, 味精适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>蒜</A> 适量, 胡椒粉适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 适量, 湿淀粉适量, 鲜汤适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>麻油</A> 适量, 精炼油适量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1．黄瓜洗净取皮，焯水后漂凉，刻成荷叶和茎；番茄烫后撕去皮，切成瓣；芋头刻成藕入沸水锅中煮至断生后捞出漂凉；西兰花掰成小朵后焯断生，均需渍入味，然后把这些东西在盘中拼摆成荷花的茎、叶、及鲜花、水草。 2．大虾洗净，去头，去壳，留尾，入碗用川盐、料酒码味后用蛋清淀粉拦匀；豆腐切成菱形片，入五成热的油锅中炸至呈金黄色时，捞入鲜汤中浸泡待用。锅置火上，倒入精炼油烧至五成熟时，下大虾在油中滑捞出；锅内留油适量，下剁细的豆瓣、姜片、蒜片煵香，掺鲜汤烧沸，打尽料渣，下酱油、白糖、胡椒粉和豆腐、大虾，入料酒烧至入味；将大虾、豆腐拣出摆于盘中荷秆上呈荷花状，锅中汁水用湿淀粉勾薄芡，再入味精、麻油推匀，起锅浇于大虾豆腐上，即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 海鲜原料以味鲜为特色，故沿海地区多以蒸、灼之法成菜；川菜则以擅用百味负盛名。自海鲜入川之后，烹调师以川菜中的传统味型烹制成菜，创制成了不少群众喜爱的菜式。荷花豆腐大虾便属家常味型，四川乡土风味浓郁，加上装盘呈荷花形，使成菜又增加了一层魅力。形似荷花，色鲜艳协调，质地鲜嫩，味咸鲜微辣，可作筵席大菜。 红枣煨肘 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/597//hongzaoweizhou01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 猪肘2000克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>红枣</A> 300克, 冰糖300克, 甜橙400克, 菜油适量, 川盐适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 适量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、猪肘去骨洗净搌干水，入锅炙皮后刮去杂质，洗净，皮向下放置菜墩上，在肉上剞十字花刀，深度为猪肘肉厚度的1/3~1/2处，投入放有姜、葱、料酒和川盐的汤锅中略煮，待已除去血污和异味时，捞出入蒸碗中定碗。 2、红枣洗净去核，放入蒸碗内。锅置火上，放菜油烧热后，放入冰糖（捶细）炒化，加水烧沸成糖色，舀入蒸碗内，上笼蒸约3小时至极粑软时出笼，捞出红枣，把汁滗入锅后，将猪肘翻扣入盘，红枣围摆在其周围。 3、锅置火上，用小火收汁至色红亮油时，离火，淋明油推匀，舀淋于盘中煨肘上；甜橙切成半圆形片，摆放在盘子周围作围边点缀即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鸭掌包 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/411//yzb01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>面粉</A> 1000克, 鸭掌600克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鲜酵母</A> 1块, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>金针菜</A> 100克, 冬菇50克, 盐适量, 味精适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 适量, 姜末适量, 生油适量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>麻油</A> 适量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> ①将面粉加盐拌匀用开水冲搅,加盖焖5分钟,取出搓擦匀透,再加猪油15克揉匀成团待用； ②将去骨鸭掌用盐水洗净,切成细末待用。金针菜、冬菇,用温水浸发洗净,切成细末,与各种调料拌匀,制成馅； ③将面粉团摘坯、制皮,包入馅,捏成水饺形,上锅煎至金黄即可。 </DIV>

雨丝丝 发表于 2008-11-3 15:29

<DIV class=t_msgfont id=postmessage_615569>蔬菜煎饼 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> &n <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/410//scjb01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>韭菜a>100克, 虾皮适量, 盐少量, 味精适量, 料酒</A> 少量, 胡椒粉少量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、韭菜、虾皮剁碎，用盐、味精、料酒和少许胡椒粉调成馅料。 2、把调好的馅料包入煎饼中。 3、煎锅内热油，把煎饼的双面煎成金黄色，即可。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 煎饼煎饼本是山东的风味，现在在很多城市的街头巷尾都可以买到。传统山东煎饼的吃法是卷大葱，现在可以把里面的内容发挥得很丰富，这次用的是韭菜虾皮，煎饼坚韧的口感成为独特。 蒜烧里脊 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/409//sslj01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 净里脊肉250克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>蒜</A> 100克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>豆瓣</A> 50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 15克, 醋10克, 味精2克, 全蛋淀粉100克, 盐3克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 15克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 15克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 10克, 水淀粉50克, 葱花75克, 鲜汤250克, 菜油1000克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、将里脊肉片成约1.5厘米厚，用刀背将肉片捶松，再用刀韧断筋络，斩成约3厘米长、1.5厘米宽的条，装入碗内，用盐、料酒、姜（拍破）、葱、拌入味渍15分钟。 2、炒锅置旺火上，下油烧至六成热，将肉条用全蛋淀粉挂糊后入油锅炸熟捞去，待油温回升至七成热，再入入里脊肉炸呈金黄色捞出，滗去炸油。 3、净锅置旺火上，又下油烧至四成热，放入独蒜炒出香味，下豆瓣炒至油呈红色，加鲜汤，放白糖、醋、盐、味精，投入炸好的里脊烧开，移小火上烧至蒜粑转入中火，用水淀粉勾芡，放入葱花略烧起锅装盘即可。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 萝卜烧排骨 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/387//lbspg01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 猪排骨500克, 萝卜500克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 20克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 5克, 盐4克, 味精3克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 5克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 8克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 5克, 干淀粉5克, 油50克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、萝卜切较成块，葱切段，姜切片。 2、炒锅上火，放油将葱、姜和萝卜放入，煸炒至上色加入料酒、酱油、盐、味精、白糖和清水，放入排骨坯料，用火烧开锅后，转用小火烧25分钟，待汁收浓且口味浓香时，加入水淀粉，把汁全部挂在原料表面即可。 　 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 蜂窝土豆 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/386//fwtd01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 土豆150克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 1个, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>面粉</A> 25克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生粉</A> 5克, 盐少量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 50克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、土豆去皮，切成豌豆大小的粒，先用清水漂起；鸡蛋磕入大碗内，调散后加入面粉、生粉和精盐揉成团，接着再加入清水（约350克）调成较稀的面浆，最后在面浆里加入土豆粒。 2、取一直径为35厘米的炒锅置火上，放入精炼油烧至六成热，左手端盛放面浆的碗，右手将面浆中的土豆粒捞出，先慢慢将其撒入油锅中成一个圆圈（浸炸），然后边炸边用手淋入少量面浆，直至锅中堆积的酥层形成一个‘蜂窝”。 3、将锅中油温控制在六成热，用右手蘸上碗中的面浆，然后张开五指将面浆洒在锅中“蜂窝”上，如此反复多次，直至将面浆洒完。 4、待锅中“蜂窝”炸至成形酥脆时，捞出沥净油，稍后再将“蜂窝”移入圆盘内，撒上白糖即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 成菜酥香爽口，甜而不腻，故深受广大食客的喜爱。如果将此菜的主料换成嫩玉米粒，即可制成“蜂窝玉米”。此菜既可撒上白糖成甜味，也可撒上椒盐成咸味，还可撒上辣椒面、花椒面等做成麻辣味。</DIV>

雨丝丝 发表于 2008-11-3 15:30

软炸粉蒸肉 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/385//rzfzr01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 猪五花肉500克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 35克, 花椒1克, 葱花25克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 30克, 姜粒7克, 豆腐乳汁20克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>甜酱</A> 25克, 五香粉1克, 米粉150克, 干面包1个, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 2个, 椒盐1克, 盐2克, 菜油1000克, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、将猪五花肉洗净切成5厘米长、3厘米宽、0.3厘米厚的片，放入盆中，加入酱油、花椒、葱花、白糖、姜米、豆腐乳汁、料酒、甜面酱、五香粉拌匀，浸渍20分钟待用。米粉拌匀，干面包揉成粉。鸡蛋去壳搅匀。 2、将码好味的肉片放入大米粉中拌匀，摆入碗中成“一本书”形，入笼蒸粑，之后将蒸肉晾冷。 3、炒锅置火上，下油烧至七成热，将晾冷的粉蒸肉片拌上鸡蛋浆，沾满干面包粉，下油锅炸至金黄色捞出，装入盘中，撒上椒盐即可。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 口感酥香，色泽金黄，甜咸可口。 回锅鱼片 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/384//hgyp01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 净草鱼肉500克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>青辣椒</A> 50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>红辣椒</A> 50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 5克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 20克, 鸡蛋清2个, 郫县豆瓣25克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>豆豉</A> 10克, 蒜苗50克, 盐少量, 胡椒粉少量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 少量, 味精少量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 少量, 水豆粉少量, 精炼油少量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、草鱼肉切成片，用姜、葱、精盐、胡椒粉、料酒腌渍片刻后，拣去姜、葱不用，加鸡蛋清、水豆粉抓匀上浆；大青椒、大红椒去蒂去籽，切成菱形块；郫县豆瓣、豆豉均剁细；蒜苗切成蒜苗片。 2、炒锅置火上，放入精炼油烧热，将鱼片及大青椒和大红椒块分别入锅过油后捞出。 3、锅留底油少许，下入郫县豆瓣、豆豉炒香出色，下入鱼片，烹入料酒，再下入大青椒块、大红椒块、蒜苗等翻炒均匀，调入白糖、味精，颠匀后起锅装盘即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 宫保鸡丁 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/383//gbjd01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鸡脯肉300克, 花生米50克, 干红辣椒20克, 花椒2克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 10克, 盐10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 20克, 醋10克, 味精1克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 15克, 姜片2克, 蒜片2克, 葱花3克, 水豆粉25克, 清汤20克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>花生油</A> 少量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、将鸡脯肉去盘，剞十字花刀，切成1.7厘米见方的丁，装碗加酱油、盐、料酒码味后，用水豆粉拌匀。 2、用酱油、白糖、醋、味精、清汤、水豆粉调成芡汁。 3、干红辣椒去蒂去籽，切成1.7厘米长的节。 4、花生米用温水泡涨去皮，用油炸脆。 5、锅内油烧至五成热，下干辣椒、花椒，炸呈棕红色，将鸡丁放入炒散，放姜、葱蒜炒匀，烹入芡汁，快速翻炒，加花生米翻两下，起锅装盘即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 此菜的关键是急火快炒，鸡丁下锅前先对好芡汁，鸡丁下锅后动作要快，做到鸡丁既熟又嫩。 此菜色泽金黄，鸡肉鲜嫩，味咸香辣，略带甜酸，姜葱蒜味突出。佐酒、下饭皆宜，百吃不厌。 鱼香扇贝 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/380//yxsb01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 鲜扇贝350克, 绿叶菜100克, 泡辣椒40克, 清油1500克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 2个, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 10克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 25克, 醋25克, 味精2克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 10克, 姜末15克, 蒜末15克, 葱花25克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>干豆粉</A> 50克, 盐3克, 清汤少量, 水豆粉少量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、将扇贝装碗内，用料酒、盐码味，鸡蛋液加干豆粉调成糊，将扇贝拌匀。 2、取一个碗，放酱油、白糖、醋、料酒、味精、汤、水豆粉，对成汁。 3、锅内油烧至六成热，将扇贝逐个放入，稍炸捞起，待油温上升，再放入炸呈金黄色、皮酥，捞入盘内。 4、锅内倒去余油，下泡辣椒，炒出红色，下姜、蒜、葱，炒出香味，烹入芡汁，炒匀亮油，淋在扇贝上，绿叶菜洗净炒熟，放入盘中即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 成菜色泽约亮，外酥里嫩，咸甜酸辣俱全，姜、蒜、葱香味突出。佐酒、下饭皆宜。 盐菜回锅肉 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/379//ychgr01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 带皮猪二刀肉500克, 盐菜100克, 郫县豆瓣少量, 甜面酱少量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 少量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>酱油</A> 少量, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 少量, 精炼油少量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、猪二刀肉入沸水锅中煮至断生后，捞出，晾冷，切成长5厘米，宽4厘米、厚0.2厘米的片；盐菜洗净切为细丝，郫县豆瓣剁细。 2、炒锅置中火上，放入少许精炼油烧热，下入肉片炒至起灯盏窝时，烹入料酒，下入郫县豆瓣炒出色，之后下入甜面酱、酱油、白糖炒匀，再下入切细的盐菜，待炒出香味后，起锅装盘即成。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 如果用农家自制的盐菜作配料的回锅肉，除了具有一般回锅肉的特色外，还有一股盐菜特殊的香味，在人们提倡回归自然，追逐农家风味菜的时候，该菜特别受人喜爱。 蛋酥樟茶鸭 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ppix_61.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/pic/recipesimg/378//dszcy01.jpg\" border=0> <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_07.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 水盆鸭1只, 荷叶饼12张, 葱白100克, 面酱100克, 清油1500克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>鸡蛋</A> 1个, 盐40克, 胡椒面1克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>白糖</A> 15克, 花椒1克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>生姜</A> 40克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>葱</A> 50克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>料酒</A> 50克, 白酒20克, <A href=\"http://bbs.deepin.org/read.php?tid=64158&fpage=0&toread=&page=2#\" target=_blank>干豆粉</A> 少量, 熏料少量, <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala2_10.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 1、鸭去足，破腹去内脏洗净，将花椒、盐、白糖、胡椒面、白酒、料酒调匀，抹匀鸭子全身内外，鸭脯和腿多抹，装盆内，将姜片、葱段放鸭上，夏天腌8小时，冬天腌12小时，中间翻一次，取出在开水中微烫一下，待皮收紧，捞起晾干水气。 2、将熏料放入熏炉内燃烧，等黑烟散后，将鸭挂进熏炉内，关上炉门，熏至鸭全身呈红黄色并有烟香味取出，装盆，上笼蒸40分钟取出。 3、砍掉鸭头、颈、去臊，用刀从背上划开，拆尽骨头，在膛内的一面斜划5刀。用蛋液加干豆粉调成糊，抹匀鸭身。 4、锅内油烧至六成熟，下鸭子炸透后捞起，待油温上升，再放入炸至鸭皮酥脆捞起，剁成4厘米大的条，脯朝上，整齐地摆在盘中。荷叶饼和葱、酱各两盘，与鸭块同时上桌。 　 <IMG style=\"CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/ccb_17.jpg\" border=0> <IMG style=\"WIDTH: 500px; CURSOR: pointer\" alt=\"\" src=\"http://www.zgpr.com/recipes/fore/chinese/images/lala_09.jpg\" border=0> 腌味要准要透。熏制要熏出色、香。蒸的火力不能过大，只蒸熟，不能蒸烂。炸时要严格掌握油温，炸到鸭肉熟透、表皮酥脆为止。

西风冷画屏 发表于 2008-11-3 16:18

介多美味

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