云南豌豆凉粉
煮豌豆凉粉的容积比例： 绿豆淀粉 ：鹰嘴豌豆粉 ：水=1 ： 0.5 ： 7
粤菜—煎焗鳗鱼，肥美不油腻
海鳗鱼和河鳗鱼的区别是什么
河鳗鱼和海鳗鱼都是鳗鱼，只是它们的生长环境不一样，两者都具有很高的滋补价值；特点是高脂肪高胆固醇，但海鳗中的脂肪与胆固醇含量比河鳗要少很多，因此一般认为海鳗比河鳗要好一些。但海鳗的肉质没有河鳗肉质鲜嫩，且海鳗有小刺，但河鳗肉较少。无论河鳗还是海鳗，营养相差不大，野生的营养会更全面。
海鳗鱼怎么做好吃
一、蒜焖鳗鱼
材料准备：鳗鱼，盐，鸡精，酱油，料酒，生抽，老抽，白糖，胡椒粉，蒜头，老姜。
做法步骤：
1、将鳗鱼两面划一字花刀，切段，放少许盐、胡椒粉、料酒腌制入味。
2、把鳗鱼放进油锅，煎至两面金黄后盛出备用。
3、将整个蒜头和姜末下油锅煸香，放鳗鱼，再放入料酒、生抽提鲜。
4、放老抽上色，放少许盐、鸡精、白糖，加水大火烧开，转小火盖上锅盖。
5、待汤汁抽干，淋少许明油出锅，洒点葱花即可。
二、手撕鳗鱼鲞
材料准备：风干的鳗鱼鲞，醋。
做法步骤：
1、把腌制过的鳗鱼鲞整块隔水蒸，差不多熟之后，把皮剥掉，用手撕成长条，把鱼刺也去掉。
2、吃的时候蘸醋。
三、糖醋鳗鱼
材料准备：鳗鱼段300g左右 ，太白粉，广东米酒几滴，糖，生抽，陈醋，番茄酱，香菜
做法步骤：
1、将鳗鱼块解冻，裹一层薄薄的太白粉。
2、锅内铺一层油，大火烧热，下鱼段，十秒后转中火，煎鳗鱼至八成熟。
3、将一勺米酒、两勺白糖、少量陈醋、四勺生抽、一勺半番茄酱、一勺太白粉，加水拌匀。
4、转大火，把酱汁浇在鱼上，待汤汁粘稠，鳗鱼着色时即可装盘，加香菜点缀。
风鳗鱼的做法
1. 首先把鳗鱼洗干净拿布擦干净
2.从背部划开拿干净的布把肚子的脏东西擦干净不能用水洗。拿盐擦鱼全身让盐融化晾晒两天尽量不要大太阳下
3.先晒里边感觉有点干了就翻过来 小贴士 按个人口味可自己安排盐度，晒八成干就可以
https://www.xiangha.com/caipu/101219782.html
酸梅蒸海鳗鱼的做法
- 酸梅蒸海鳗鱼的做法图解11.海鳗鱼清洗干净去除内脏
- 准备好生抽 花生油 葱花 姜 酸梅
- 锅里放入烧开的水 再蒸上海鳗鱼 如图酸梅捏碎 姜丝均匀放在海鳗鱼上
- 大火蒸六分钟后倒出碟子里的腥水
- 加入花生油 生抽继续大火蒸三分钟 最后撒上葱花
- 焖一分钟即可
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Philips Pasta Maker - Rice Noodles
150 grams Tapioca Flour
350 grams Rice Flour
1/2 teaspoon salt
1 tablespoon Xantham Gum
200 ml water
Instructions
- Place dry ingredients into the machine.
- Turn it on to the 600 gram/ volume; setting two.
- Start the machine and allow the ingredients to mix for 30 seconds before slowly
adding the water. The dough will look dry but will come together when it goes into the extruder. The dough should not be in one big mass - this is too wet and will clog the extruder.
- Let the machine knead, before it starts toextrude the dough pause the machine and check the consistency, scraping down the sides of the machine, if necessary.
- Restart the machine and begin extruding the noodles.
- Cut noodles to your desired length.
- Immediately cook in gently boiling water for 3-5 minutes until tender. Rinse well and drain.
- Serve immediately or portion into smaller servings and freeze for later.
recipe for 日本叉燒
One 1 kg (2.2 lb) or so lump of pork roast that is not too lean
It’s best to make this with a cut of meat that isn’t totally lean, so don’t use an expensive cut like tenderloin or filet. It should have a little marbling, just like ham. Quite a lot of the fat will end up in the poaching liquid, which you can just throw out or skim off.
• Kitchen twine to tie up the meat (optional)
For the poaching liquid:
• 1 bunch of green leek tops
• 1 big piece fresh ginger, sliced
• 1 umeboshi (pickled plum) (somewhat optional)
For the marinating liquid:
• 2 cups regular dark soy sauce
• 1/4 cup sugar (or sugar substitute)
• 1/4 cup mirin
• 1/4 cup sake
• 1 tiny bit (not a whole piece) of star anise
If you want your pork to be nicely shaped, tie it up with the kitchen twine neatly. You don’t have to do this if you can’t be bothered.
In the meantime, put the green leek tops, ginger slices, and umeboshi in a pot with enough water to cover the pork. Bring to a boil, then put the meat in. Lower the heat until it’s barely simmering, put on a lid, and poach for 90 minutes. Let cool a bit in the liquid.
In the meantime, combine the marinade ingredients in a smaller pan and bring to the boil. Let cool.
Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrige. or until cold.
It can be kept like this in the marinade in a tightly closed container in the refrigerator for up to a week. Or, take out of the marinade and store in the freezer (optionally cut into smaller pieces for easy use and defrosting). Best served cold and thinly sliced.
recipe is from just hungry
一年一度的子薑季節又到了,和往年一樣,買了二磅回來自己醃,今年紫薑顏色靚d,有小小紫色,因為我加了小小紫蘇汁.
先把薑洗淨刨好,用鹽醃一下,沖水瀝干,然后加入醃醋三天就可以吃.
我是用一份醋,一份糖,一份水煮成的.
咸骨皮蛋弱
材料:冰過的米(在私房學的), 咸豬骨,皮蛋
煮滾水,下冰過的米, 咸豬骨,煮至糊下皮蛋再煮15分鐘即成.
台灣泡菜
recipe是從小米桶那處學的,我用了1+1+1糖,醋,水. 把水和糖煮溶,待涼加醋. 椰菜切成小塊,下鹽,爪勻等椰菜變軟,壓出水,然后把糖醋水放入椰菜里加些紅辣椒,醃過夜就可以吃.
https://blog.wenxuecity.com/myblog/31897/200810/20427.html
