小两口的周末.

周五晚饭:青椒牛肉丝儿,萝卜炖排骨,葱香南瓜,香菇炒白菜

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青椒肉丝是蜡笔小新最讨厌吃的菜,我却觉得没有比这更搭配的组合了。
jalapeno切丝,牛肉逆纹切丝,用酒,盐,葱,嫩肉粉,淀粉腌上20分钟。
牛肉过油,重新洗锅炒青椒。炒软后复加牛肉,用一勺糖一勺生抽一勺醋调成的汁儿调味。不用加盐,盐的牛肉里有淀粉,因此也不用勾芡。
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炒肉丝滑嫩而不粘锅的秘诀其实很简单:热锅冷油!
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据说南瓜是个好东西,纤维多,还降糖。我爸有糖尿病,我妈就经常炒这个葱香南瓜给他吃。我们防患于未然,多吃南瓜准没错的。
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用这种绿皮的南瓜,切成块(其实得用剁的),把葱花煸香后再炒。
南瓜看上去厚实,其实不吃油,所以油不要放太多。炒的时候加一点点盐。
两分钟后加热水,(没过南瓜一半左右)和一大勺酱油加盖用中大火焖7-8分钟就好了。各位南方的同学,炒南瓜的时候千万不要习惯性地放糖,南瓜已经蛮甜了,我就是在千钧一发的时候收的手(举糖勺的手)。
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秋冬吃萝卜好,润肺,呵呵。用的是和葱烤排骨差不多的做法,排骨沾淀粉煎,另起一锅炒葱和萝卜,加水,酱油,糖,黄酒,焖40分钟。
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素菜,没啥好说的。
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LG知道我一到周末就比较放纵自己,下班的时候带了两个甜点~。
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周六中午:去旧金山玩儿,顺便在日本城吃了旋转寿司。
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周六晚上:Chili's最近一直在做3 entree for $20的广告,正好LG也有点想念它们家的baby back ribs. 从旧金山回来的路上,我们直接杀进一家。还真合算,一个appetizer, 两个主菜,一个甜点,真的只要20块。加上税和小费,不过30.

appetizer我们要了fried onion string & jalapeno. 主菜我们都要了baby back ribs. LG要了Memphis style(稍微干一点焦一点)和薯条作为配菜。我要了original加mashed potato. 甜点选的是chocolate molten cake,非常好吃!

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Chili's 虽然不是啥好餐厅,不过偶尔吃吃粗枝大叶的“美”餐,还是挺过瘾的。我个人觉得它比apple bee 和TGI Friday好。

周日Brunch在家吃,一人一个蛋饼,合吃一大碗馄饨。
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周日晚饭:韭黄虾仁炒蛋,仿茭白肉丝,乱炒牛肉片,蒸螃蟹。

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韭黄拣好洗净,虾仁用淀粉蛋清,盐,黄酒腌上,蛋两颗搅匀。
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先炒蛋,要炒得嫩些,稍微凝固就可以了。再下姜片炒虾,也不用炒至全熟,盛出。最后炒韭黄,快出水时加点盐和味精,下虾仁和蛋微微搅拌,出锅。
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这个“茭白”还挺像回事儿吧?
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其实呢,是用韩国桔梗做的。就是这种:
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(照片是网上找来的,家里的在拍照前已经扔了包装袋)

用冷水加点盐泡一天,中间换几次水。这样才能彻底去除桔梗的苦味,口感也会更软更水,因此更近接茭白的口感。加青椒毛豆肉丝一起炒,一定要加点鸡精,不然不鲜。(桔梗味道很淡,不好入味)
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(相机记忆满了,这几个菜就没拍步骤)

乱炒牛肉就是把冰箱里剩的乱七八糟的蔬菜和牛肉片加一块儿。
(这次用的是木耳青红椒和芹菜)
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不管炒肉丝还是肉片,我都是一个路子。肉用酒,淀粉,嫩肉粉,盐或者酱油腌20分钟,过油,捞起来。另起一锅炒蔬菜,快好了再把肉搁进去。调味料是哪个放在眼前拿起来顺手就用哪个。有时候用耗油,有时候用糖醋汁,有时候用XO酱。。。
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最后蒸了一个Dungeness Crab。
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蘸镇江醋,不错。
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一边吃螃蟹,一边看"The Next Iron Chef", 真惬意啊~。

老虎妞妞 发表评论于
哈哈。我LG的名言就是:如果自己好吃,就得找个不懒做的另一半~。
breezebrook 发表评论于
好羡慕好吃又好做的人们。 不幸的是我属于好吃懒做型的, 所以经常没得吃。苦哇!
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