<p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><b style="font-size: 20px;">西江月</b></p><p class="ql-block">清燉無非排骨，紅燒最是仔雞。醬香肘子鹵豬蹄，蒜末薑絲切細。</p><p class="ql-block">先上幾壺老酒，再來幾紥生啤。朝朝賺得此沉迷，也算人生如蜜。</p> <p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><b style="font-size: 20px;"><span class="ql-cursor">?</span>西江月·春筍</b></p><p class="ql-block">家有詩書萬卷，門對千畝竹園。東風最喜到山間，春筍支支驚艷。</p><p class="ql-block">爆炒應能下酒，悶燉可以美顔。友朋若使聚談天，一席風流清宴。</p> <p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><b style="font-size: 20px;"><span class="ql-cursor">?</span>西江月?烤羊排</b></p><p class="ql-block">辣子油花初綻，胡椒碎末方勻。生薑八角蒜蔥芹，好味知難說盡。</p><p class="ql-block">排骨根根香透，烤爐點點紅殷。裝盤何止吃三斤，管你信還不信。</p> <p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><b style="font-size: 20px;"><span class="ql-cursor">?</span>唐多令?紅燒豬蹄</b></p><p class="ql-block">八角酒鹽糖，陳皮香葉薑?；鸺遍_、煸出清香。料酒老抽同一燴，勻攪拌、慢收湯。</p><p class="ql-block">起鍋玉盤裝，蔥花巧點妝。爛酥酥、皮色通黃。拆骨更知滋味正，涎不住、忍流長。</p> <p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><b style="font-size: 20px;"><span class="ql-cursor">?</span>沁園春?鹽水鴨</b></p><p class="ql-block">幾許精鹽，幾些八角，幾撮花椒。使鐵鍋燒熱，輕顛徐晃；芬香飄散，老黃微焦。翻轉肉身，皮腔內(nèi)外，涂抹均勻細調(diào)撓。封裝起、暫冰箱存放，醃製經(jīng)宵。</p><p class="ql-block">蔥薑大料黃醪，整一吊清水慢慢熬。便快爐急竈，平添騰沸；濃湯厚滷，稍減薪樵。醃鴨開封，浮鹽洗盡，浸漬深深更燜燒。待收火、直出鍋涼透，享共朋僚。</p> <p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><b style="font-size: 20px;"><span class="ql-cursor">?</span>天凈沙?紅燒肉</b></p><p class="ql-block">菜油煉罷焦糖，五花肉塊煸香。大料黃啤蒜薑，醋鹽清醬。好看最是金黃。</p> <p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><b style="font-size: 20px;"><span class="ql-cursor">?</span>清平樂?白湯羊腿</b></p><p class="ql-block">清湯寡水，溫燉羊兒腿。火候到時殊滋美，況使胡椒調(diào)味。</p><p class="ql-block">可差些許蔥姜，去膻除臊留香。最是芫荽裝點，勾牽涎濊流長。</p> <p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><b style="font-size: 20px;"><span class="ql-cursor">?</span>水煮青菜</b></p><p class="ql-block">菜色好看湯色明，薑絲味澹鹽味輕。</p><p class="ql-block">竈頭急火催騰沸，一勺殷殷煮太平。</p>