<h1 style="text-align: center; "><b><font color="#ff8a00">熏肉大餅</font></b></h1><h3><br></h3><h3>姑娘前幾天感冒，胃口不好，做什么都不愛吃，面條，疙瘩湯，小米粥吃夠了，今天她感覺好多了，我也正經(jīng)的做了頓晚餐，也正好有時間，下午的兩節(jié)課老師都有事，所以可以大展伸手了，忙了2個小時，煮肉，熏肉，和面，做油酥，烙餅，洗菜，炒菜，一刻都沒閑著。原來美味的食物不是那么容易做出來的啊。</h3><h3>熏肉大餅配上土豆絲，綠豆芽，標配啊，姑娘說太好吃了，我是滿滿的滿足感。</h3><h3><br></h3><h3>生活的每一刻都是獨一無二的人生畫卷，</h3><div>你以前從未見過，以后也將永不再見。享受生活，讓每一刻都美麗絢爛。</div> <h3>1.準備300克中筋面粉，加入鹽油175克溫水揉成面團用濕布蓋上餳20分鐘。</h3><h3>2.準備油酥，70克低筋面粉加入2克鹽，2克花椒粉，50克油加熱后澆入面粉里，攪勻至無干粉。</h3><h3>3.醒好的面團搟成長方形，均勻抹上油酥，一面折三分之一，再折另一面，卷起來，切大小均勻的6段，掐住2頭，揉成圓，搟成圓餅。</h3><h3>4.鍋中燒油小火入餅烙制，餅的中間鼓起金黃色，翻至另一面，兩面煎至金黃色即可。</h3> <h3>肉加水，加花椒大料桂皮香葉料酒醬油老抽鹽高壓鍋壓至30分鐘，鍋底鋪錫紙，放上白糖大米茶葉，肉放在蒸屜上小火熏5分鐘，關(guān)火再燜5分鐘。</h3> <h3>素燴湯材料～韭菜段，干豆腐絲，木耳，雞蛋，水淀粉。關(guān)鍵是蛋花的做法，把木耳干豆腐絲先放入水里煮，差不多2分鐘后放入韭菜段，隨后放入水淀粉，再放入雞蛋液，這樣就能做成蛋花了。</h3> <h3>豐盛的早餐</h3><h3>女兒放假在家每一餐做的都很像樣，最喜歡聽到的就是她開心的說，哇，好豐盛啊??，聽到她的贊美聲，我也是笑開了花??<br></h3><h3>小米碴子粥，心形蛋糕（昨晚做的），海鮮餅，涼拌鮮蘑，狗寶咸菜，烤雞翅腿，花生米芹菜小菜，打糕。</h3> <h3>蛋炒飯，涼拌白蘿卜絲，芹菜花生米小菜</h3> <h3>紅燒鏡魚，芹菜土豆絲，糖拌草莓，小白菜蛋湯</h3> <h3>冬瓜湯，糖醋蝦，蠶蛹，白菜絲黃瓜絲菠菜蛋餅涼拌，蒜末小羊腿</h3> <h3><font color="#010101">烙糖餅，小米粥，北極蝦，涼拌土豆絲，咸鴨蛋，雞蛋糕，牛腱子，醬油元蔥。</font></h3> <h3>立春··春餅</h3><h3>酸菜粉，豆芽韭菜，青椒土豆絲，京醬肉絲</h3> <h3>你能想象得到嗎？薄如蟬翼的春餅竟然是用餃子皮搟成的??！外面買的餃子皮雙面抹油，5張疊放在一起，搟成圓形（這步是功夫），像盤子大小就行，餅外周一圈抹油，上鍋蒸10分鐘，趁熱一張張撕下來即可。</h3><h3>是不是很簡單哪，是不是很神奇哪????</h3> <h3>元宵節(jié)自己動手做元宵，黑芝麻，藍莓和草莓??餡</h3> <h3>辣椒雞蛋餅，很誘人</h3> <h3>病號餐～今天帶姑娘看牙了，每個月治療一次，每次需要幾天恢復，這幾天只能吃點軟爛的食物，餛飩，雞蛋糕，芹菜沫，南瓜??泥，半流餐做起來很費事啊</h3> <h3>涼拌紅油肚絲</h3> <h3>姑娘的最愛??</h3> <h3>香辣香菇肉肉面</h3> <h3>紅豆糯米滋</h3> <h3>薄皮大餡餃子～三鮮餡我最愛</h3> <h3>包餃子剩的面烙的糖餅，酥脆甜</h3> <h3>麻辣水煮魚</h3> <h3>排骨燉刀魚</h3> <h3>鹽酥雞</h3> <p style="max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; text-align: center; word-wrap: break-word !important;"><br></h3><h1 style="text-align: center; max-width: 100%; clear: both; min-height: 1em; font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><font color="#ff8a00" style=""><i style=""><b>拌</b><b>面</b><b>醬</b></i></font></span></span></h1><p style="text-align: center; max-width: 100%; clear: both; min-height: 1em; font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><font color="#ff8a00" style=""><i style=""><b></b></i></font></span></span></h3><h1 style="text-align: center; max-width: 100%; clear: both; min-height: 1em; font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><strong style="color: rgb(51, 51, 51); font-size: 17px; letter-spacing: 0.544px; text-align: left; max-width: 100%; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;">配料：</span></strong><span style="color: rgb(51, 51, 51); letter-spacing: 0.544px; text-align: left; max-width: 100%; font-size: 14px; word-wrap: break-word !important;">郫縣豆瓣100克，黃豆醬50克，甜面醬50克，細砂糖25克，大蒜5瓣，姜10克，大蔥30克，大料（八角）2個，花椒5克，芝麻醬10克，植物油80</span><span style="color: rgb(51, 51, 51); letter-spacing: 0.544px; text-align: left; font-size: 14px;">克</span>，料酒20克，水50克。</h1><p style="text-align: left; max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><span style="letter-spacing: 0.544px; text-align: justify;">1.首先準備配料。配料比較瑣碎，不要著急，慢慢來。把大蒜剝了，切成蒜片；大蔥切成小段；姜切成薄片。</span><br></span></h3><p style="text-align: left; max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><span style="letter-spacing: 0.544px; text-align: justify;">2.為了讓醬的質(zhì)地更細膩，可以將郫縣豆瓣剁碎</span></span></h3><p style="text-align: left; max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><span style="letter-spacing: 0.544px; text-align: justify;">3.鍋小火加熱，倒入植物油。油燒熱以后，將蔥姜蒜都倒入進來。</span></span></h3><p style="text-align: left; max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><span style="letter-spacing: 0.544px; text-align: justify;">4.小火慢慢煸，使油慢慢的吸收蔥姜蒜的香味。大約5分鐘左右。注意，一定要用小火哈，不要著急。如果火太大容易將蔥姜蒜炸糊。</span></span></h3><p style="text-align: left; max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><span style="letter-spacing: 0.544px; text-align: justify;">5.接著，將八角和花椒加入油鍋里。繼續(xù)小火，并輕輕翻炒。大約2分鐘左右。火力要控制好，享受一下油鍋中發(fā)出的滋滋響聲，以及撲鼻而來的濃郁香味。但千萬別火太大，要避免將鍋里的材料炸糊了。</span></span></h3><p style="text-align: left; max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><span style="letter-spacing: 0.544px; text-align: justify;">6.這時候，蔥姜蒜花椒大料都完成了它們的使命。將它們撈出來丟棄，只留鍋中的清油（此時油已經(jīng)吸收了佐料的香味）。</span></span></h3><p style="text-align: left; max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><span style="letter-spacing: 0.544px; text-align: justify;">7.豆瓣黃豆甜面醬、芝麻醬、糖都倒入油鍋里，改用中火翻炒（如果想做肉醬，提前切一些五花肉丁或牛肉丁，在這步先將肉丁放入鍋里翻炒2-3分鐘，再加入黃豆醬啊甜面醬這些）。</span></span></h3><p style="text-align: left; max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><span style="letter-spacing: 0.544px; text-align: justify;">8.持續(xù)翻炒2-3分鐘，炸醬的香味也會撲鼻而來</span></span></h3><p style="max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; letter-spacing: 0.544px; white-space: normal; text-align: center; word-wrap: break-word !important;"><span style="max-width: 100%; font-size: 14px; word-wrap: break-word !important;"><span style="letter-spacing: 0.544px; text-align: justify;">9.最后，加入料酒、水，將鍋中的醬料稀釋。繼續(xù)中火翻炒，將鍋中的醬料煮沸，這道美味的醬料就做好了。關(guān)火冷卻后裝入密封罐里，放入冰箱冷藏保存。</span></span></h3> <h1 style="text-align: center; "><font color="#39b54a">蕓豆燉土豆</font></h1> <h3>青椒雞蛋蝦皮</h3> <h3>涼拌干豆腐絲</h3> <h1 style="text-align: center; "><font color="#ff8a00">哈根達斯</font></h1> <h3>披薩新吃飯，西蘭花做餅底，不愛吃蔬菜的可以試試</h3> <h3>愛心三明治～奶酪＋芒果</h3>