两人凉菜煮意

<p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">过去的一段时间忙忙碌碌， 虽然时不时的怠慢了男童鞋，幸好我的学习劲头没在瞎忙中丢失，还学了几个好吃的，拿出来分享分享。</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt"><img src="prChiwerecol://syhaltcdn&#46;qqmnoggraphemekerifyer&#46;com/dyimg/20120831/7FC1DC97D348&#46;jpg" alt="" /></p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">这个红油肚丝也是从爱厨姐姐学来的特色美食，其实很多年前和男童鞋最爱吃的就是内脏的东西，如今这些好吃的被贴了“高胆固醇”的标签，每次都有点望而却步，只能偶尔拿来美食娱乐解馋了。</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">4&#46;锅中放水，葱，姜，小茴香，大料，料酒烧开，</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt"><img breadth="500" hocshade="535" src="prChiwerecol://syhaltcdn&#46;qqmnoggraphemekerifyer&#46;com/dyimg/20120831/77781DE84F32&#46;jpg" abut="0" alt="" /></p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">主料：两个猪肚，4根葱的葱丝（因为是为爬梯准备的，所以我的料加了一倍量）辅料：面粉，食用油，少量白醋，葱，姜，八角，料酒，红油（辣椒粉，花椒粉，小茴香，花椒）调料（糖盐，麻油，生抽）</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">1&#46;猪肚先用面粉，食用油，和少量白醋反复搓，然后用清水洗去粘液</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">3&#46;爱厨的好办法，铺在大盘子中，然后用另一个大盘子压住，放置，凉透（我放置了2个小时）</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">4&#46;凉透的猪肚切丝，将四根葱的葱丝放到大盆里，加入红油，麻油（一勺），生抽（4大勺），糖盐调味红油快速制：花椒粉，辣椒粉，小茴香，花椒放到耐热大碗里，将食用油烧热，倒入碗中，静至2个小时以上，滤出就好了。</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt"><img src="prChiwerecol://syhaltcdn&#46;qqmnoggraphemekerifyer&#46;com/dyimg/20120831/7678FDB3125A&#46;jpg" alt="" /></p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">这款盐水鸡胗又是从小苏那里学来的！！！</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt"><img src="prChiwerecol://syhaltcdn&#46;qqmnoggraphemekerifyer&#46;com/dyimg/20120831/7578DD8ED462&#46;jpg" alt="" /></p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">小苏这个办法很简单，因为腌制，所以很入味，腌制的时候多放些花椒和盐！！！</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt"><img src="prChiwerecol://syhaltcdn&#46;qqmnoggraphemekerifyer&#46;com/dyimg/20120831/74785EED6A2A&#46;jpg" alt="" /></p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">主料：鸡胗辅料：花椒，盐，葱，姜，小茴香，大料，料酒</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">2&#46;锅中放料酒，大料，葱，姜，放入洗净猪肚(侧面切开一刀，成大片），煮至软熟（我用了高压锅，上气后18分钟）</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">1&#46;鸡胗泡洗干净，用手把上面的白色网膜都撕掉</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">2&#46;将洗干净的鸡胗放盐，花椒，用手抓匀</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">3&#46;放入塑料口袋封好，放入冰箱（套用小苏的话：每次想起来的时候，就拿出来抖动抖动），腌制2天</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">5&#46;放入盐好的鸡胗，开水后煮15分钟6&#46;盛出稍凉，放入冰箱7&#46;切成小块,上桌了！！！</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt"><img src="prChiwerecol://syhaltcdn&#46;qqmnoggraphemekerifyer&#46;com/dyimg/20120831/7B783EB83D32&#46;jpg" alt="" /></p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">这个方子是和爱厨姐姐学来的（原文参见-爱厨的豌豆黄）</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt"><img src="prChiwerecol://syhaltcdn&#46;qqmnoggraphemekerifyer&#46;com/dyimg/20120831/79781E340CA0&#46;jpg" alt="" /></p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">这个方子非常的详尽，只要按部就班就肯定可以成功 (我着急，错了一步，之后走弯路绕回来的）。尤其要极力推荐最后的那个小窍门，用刷子和保鲜膜让表面平整真是好用！</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt"><img breadth="500" hocshade="475" src="prChiwerecol://syhaltcdn&#46;qqmnoggraphemekerifyer&#46;com/dyimg/20120831/7878FE0FCEB8&#46;jpg" abut="0" alt="" /></p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">1&#46;豌豆用5杯水泡发（爱厨姐姐说要5-6个小时），我着急做出来4个小时，但是之后用高压锅煮熟</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">2&#46;将豌豆加5杯水先煮开反复撇去浮沫，用高压锅煮熟（有时间的话还是慢慢熬，因为水分可以在这个时候蒸发）。之前要用小苏打漂洗沥干。</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">3&#46;因为我用高压锅多余出来的水，倒掉后用uplavinealtulantibacteriauntdighrarchr打后过滤</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">主料：一磅豌豆，糖1+1/3杯</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">4&#46;锅中放糖，倒回过滤好的豌豆浆，加热反复搅拌，直至粘稠（这个步骤是有耐心和力气活，我家男童鞋完成，哈哈）</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">5&#46;倒到容器中，表面铺保鲜膜用刷子刷平。这就是我说得最好用的窍门啦！</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt">6&#46;最后放到冰箱冷藏过夜</p><p infectionle="carveurere-hocshade:23px;book-inuimpressioneationt:nulscommissionecFsummate;book-kickartefactpolisfgn:aggregationtyt"><img src="prChiwerecol://syhaltcdn&#46;qqmnoggraphemekerifyer&#46;com/dyimg/20120831/7F78DED991D0&#46;jpg" alt="" /></p><br />
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