90贝太厨房菜谱汇总

{"root":{"nodeName":"document","nodeValue":null,"nodeType":"0","display":"block","nodeAttrs":[],"childNodes":[{"nodeName":"hr","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[],"childNodes":[]},{"nodeName":"div","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"margin: 0px auto; padding: 0px; line-height: 28.4799995422363px; word-break: break-all; background-color: rgb(230, 230, 230);;"}],"childNodes":[{"nodeName":"div","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"margin: 5px 0px 0px;;"}],"childNodes":[{"nodeName":"div","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"margin: 8px 8px 8px 18px;;"}],"childNodes":[{"nodeName":"div","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"margin: 0px auto;;"}],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all; background: rgb(255, 255, 255);;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色：酸酸甜甜辣辣的熟悉味道恐怕没有人会拒绝，那；用料：猪里脊肉300g剁碎的泡朝天椒8只剁碎的郫；做法1、猪里脊肉逆着肉纹先切成3mm厚的片，再切；小贴士：1、和醋的比例一定要适当，可根据个人口味；黄金豆腐卷；特色：谁说豆腐代表清苦的生活？香滑的豆腐搭配肉香；做法：1、鸡蛋磕入碗中打散，加入1/2茶匙盐（2；牛尾汤；特色：汤色清爽，滋味鲜浓，含有多种蔬菜的","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]}]},{"nodeName":"div","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"margin: 10px 10px 5px 13px; padding: 8px 8px 8px 13px;;"}],"childNodes":[{"nodeName":"ins","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[],"childNodes":[{"nodeName":"ins","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"div","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"margin: 0px auto; padding: 0px;;"}],"childNodes":[]}]},{"nodeName":"hr","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[],"childNodes":[]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色：酸酸甜甜辣辣的熟悉味道恐怕没有人会拒绝，那就试试从自家厨房里端出这道点菜命中率最高的四川传统菜肴。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料：猪里脊肉 300g 剁碎的泡朝天椒 8只剁碎的郫县豆瓣 1汤匙（15g）剁碎的老姜 1小块 剁碎的大蒜 3瓣切段的香葱 2汤匙（30g）酱油 1茶匙（5ml）白砂糖 1汤匙（15g）香醋 1/2汤匙（8ml）料酒 2茶匙（10ml）水淀粉 1汤匙（15ml）鸡精 1/2茶匙（3g）油 2汤匙（30ml）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法1、猪里脊肉逆着肉纹先切成3mm厚的片，再切成3mm宽的细丝。加水淀粉（1/2汤匙，8ml）、剁碎的郫县豆瓣（1/2汤匙，8ml）和酱油用手抓匀后腌放。2、在小碗中将水淀粉（另1/2汤匙，8ml）、香醋、白砂糖、料酒和鸡精搅拌均匀，制成调味汁备用。3、大火烧热炒锅中的油至极热（冒烟），把腌好的肉丝放入热油锅内，快速拨炒30秒钟，马上离火，肉丝盛出沥油。4、大火加热炒锅中剩下的油，将泡椒碎粒，郫县豆瓣，姜末和蒜末在锅中翻炒1分钟至出香味。5、再将肉丝和香葱段先后入锅，炒匀，最后把小碗中的调味汁沿炒锅内壁徐徐倒入锅中并迅速翻动，勾成薄芡呈透明色后立即离火盛盘即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士：1、和醋的比例一定要适当，可根据个人口味偏好略有侧重。2、郫县豆瓣，泡椒，大蒜以及姜等要先分别剁碎备用。因为烹炒时应先把泡椒碎粒和郫县豆瓣炒出香味后，才放蒜末和姜末。3、为了让肉丝更嫩，可将其用干淀粉加蛋清和少量酱油调匀，而取代水淀粉。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"黄金豆腐卷","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色：谁说豆腐代表清苦的生活？香滑的豆腐搭配肉香漫溢的肥牛片，煎得金黄地端上桌来，足足地蘸上蘸料，滋味层叠地在口中弥漫。 用料食材：南豆腐 1 块（约300g）肥牛片 100g 鸡蛋 1 枚朝天椒 1 只香葱 1 棵老姜 10g 蒜 2 瓣香菜 1 棵 调料：生抽 2 汤匙（30ml）白砂糖 1 汤匙（15g）绍兴黄酒 1 汤匙（15ml）蚝油 1 茶匙（5ml）盐 1 茶匙（5g）油 2 汤匙（30ml）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法：1、鸡蛋磕入碗中打散，加入1/2 茶匙盐（2g）搅拌均匀备用。2、蒜拍破并切成碎末。老姜切末。香菜洗净，取香菜梗切成碎末。朝天椒切碎备用。香葱洗净切碎备用。3、大火烧开煮锅中的水，加入剩余部分的盐（3g），放入豆腐煮3 分钟，捞出后切成粗1cm、长5cm 的长条，并在每个豆腐条外裹上一片肥牛片。4、中小火加热煎锅中的油至5 成热，依次将裹好肥牛片的豆腐条放入蛋液中滚一圈，蘸匀蛋液后放入煎锅中煎至牛肉熟透且表皮金黄即可取出，控油备用。5、继续用中火加热煎锅，放入准备好的姜末、蒜末、香菜梗末和朝天椒碎末煸炒至完全干燥且散发出香味，加入煎好的牛肉豆腐卷，在锅中拌匀，熄火并码入盘中。6、继续用中火加热煎锅，加入生抽、白砂糖、绍兴黄酒和2 汤匙冷水烧开，调入蚝油搅拌均匀熄火后撒入香葱碎，装入调料碗与做好的牛肉豆腐卷一起上桌。 小贴士：煸炒姜蒜末的火候：煸炒姜蒜末可以直接使用煎牛肉豆腐卷剩余的油来制作，不需另外加油。锅中放入姜蒜末后迅速地用锅铲翻炒，一边观察颜色变化，一边调整炉火，切忌炉火过旺将姜蒜末炒得过火，这样制作出的成品会有苦味。当姜蒜末颜色变得金黄而且颗粒分散时表示已经炒制完成，可以加入牛肉豆腐卷拌匀了。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"牛尾汤","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色：汤色清爽，滋味鲜浓，含有多种蔬菜的清香味道。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料：牛尾 1500g 芹菜茎 1根（300g） 芹菜叶 100g 丁香 5粒香叶 1片白菜 1棵胡萝卜 2根牛肉精 1块盐 2茶匙（10g）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法1、将鲜牛尾段洗净，切去表面油脂部分不要。2、高压锅中放水，牛尾、芹菜叶、丁香、香叶和牛肉精，加热45分钟。3、待可以打开高压锅盖的时候，捞出芹菜叶，并撇出表面浮油。4、白菜切片；胡萝卜切小片；芹菜茎切小丁，都放入捞出了芹菜叶的牛尾汤中，接着加盖煮20分钟即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士 1、汤中还可以加薏米同煮，养颜美容，味道更浓郁。 2、如果不使用高压锅，以普通锅煮牛尾汤，炖煮时间应在2小时以上。 香菇鱼片粥","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色：粥，妙不可言，它介于饭和菜之间，然而饭和菜是不可分的，需要互相衬托，而粥却可以独来独往，或者兼而有之。粥随料而生味，同样料也由粥而助味。粥底煲得绵绵的，放入各种新鲜材料生滚片刻，便成了美味的生滚粥。生滚粥的妙处在于材料鲜美爽口，粥底棉滑有味，两者相得益彰……","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料：大米 100g 新鲜草鱼 100g 干香菇 3朵芹菜 50g 姜丝 3g 盐 1茶匙（5g）香油 2茶匙（10ml）干淀粉少许","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法1、干香菇用冷水泡软洗净，去蒂后切细丝。芹菜去筋叶，洗净切碎。草鱼肉片成薄片，以少许生粉腌制备用。2、大米淘洗干净，锅中加入1500ml清水，大火烧开后倒入大米，沸腾后改用小火熬制60分钟。之后改大火，放入香菇丝和姜丝滚煮2分钟，再放入鱼片滚沸即关火。3、加入芹菜碎、盐和香油调味即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士1、煮粥时，水开后再倒入淘好的大米，而不是将水和米同煮。这样米粒里外温度不同，米粒表面会出现许多细微的裂纹，容易开花渗出淀粉质，淀粉质不断溶于水中，粥就会比较粘稠。2、煮大米粥的时候，会有溢锅的现象，为了防止米屑汤汁外溢，可以在煮粥的过程中，在锅内加入5、6滴色拉油。3、一次可以多煮一些粥，多准备一些粥料，青菜、肉丸、虾等新鲜的材料都可以作为粥料，这样就可以品尝到不同口味的生滚粥了。4、要选择新鲜的鱼，鱼肉要片得薄薄的。给孩子吃时，一定要特别小心鱼肉中的小刺。 香糯粉蒸南瓜","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"因为味道香甜，南瓜受到了众多小朋友的青睐。南瓜不仅好吃，它含有的锌是生长发育的重要物质，非常适合长身体的孩子们。同时，南瓜还能保护肠胃、促进消化，而且它还是公认的抗氧化食物，可以提高身体的免疫力，让孩子们越吃越健康。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"南瓜 400克 珍珠米、鲜香菇 各100克 豌豆 50克调料： 生抽、油 各1汤匙（15毫升） 白砂糖 1茶匙（5克）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、珍珠米淘洗后沥干水分。加热炒锅至微热，放入洗好的珍珠米，用小火慢慢炒，炒至米颜色变得微黄，关火。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、炒好的珍珠米晾凉后，放入搅拌机中打成米粉。注意不要打成太细的粉末状，只要打成微小的颗粒状即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、南瓜洗净削皮，掏去瓜瓤，切成约3厘米的滚刀块。豌豆淘洗干净。香菇洗净后去蒂，切成约1厘米的小丁。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、将南瓜块、豌豆和香菇丁盛入一个大碗中，加入打好的米粉，再加入1汤匙生抽、1汤匙油和1茶匙白砂糖拌匀，放入蒸锅，隔水大火蒸约25分钟至软烂即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"珍珠米是大米的一种，胀性小而黏性较强，一般用来熬粥，也很适合用来制成粉蒸菜用的米粉。如果用黏性小的大米，则可以加入少许的糯米以增加米粉的黏度。米粉的多少也可以根据自己的喜好来调整，如果喜欢清爽的口感则可以少放一些，如果喜欢黏软的口感，则可以多放一些。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"糯米是秋冬季餐桌上最应景的食品，清香的糯米不仅寓含了一年丰收吉祥的意义，本身还具有极佳的食疗功效——补气暖胃。除了八宝饭、腊八粥、粽子、年糕……糯米还可以制成可口的小点，纯朴温润的品质正好可以安抚、滋补这个时节的肠胃。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"紫糯米（也称紫米）300g 圆粒糯米 300g 白芝麻 2汤匙（30g）葡萄干 2汤匙（30g）红砂糖 3汤匙（45g）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、紫糯米和圆粒糯米分别加水浸泡6小时。白芝麻放入平底锅中，小火焙成金黄色，出香味。葡萄干洗净。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、将紫糯米和圆粒糯米混合，淘洗干净后倒入电饭锅中，同时放入葡萄干和红砂糖，加入适量凉水（水量以没过米粒2cm为宜），搅拌均匀后蒸熟成糯米饭。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、取一个方形盒子，垫上一层保鲜膜，将蒸好的糯米饭乘热盛入盒内，压紧实后撒上一层熟白芝麻，静置温凉后取出，去掉保鲜膜切成小块即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"烹饪心得：紫糯米是比较难煮的米，要煮得恰到好处：既有弹牙的口感，又不至于硬得难以下咽。所以提前浸泡的工序煮米时的水量要掌握好。紫糯米对产妇、慢性病患者、体虚者都是很合适的滋补品。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"金枪鱼面饼","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"面饼用料：面粉250g 干酵母1茶匙（5g）盐1/2茶匙（3g）橄榄油3汤匙（45ml）水100ml 馅料用料：大葱150g（切碎）南瓜300g（擦碎）油浸干番茄40g（切丝）罐装金枪鱼100g 盐1/2茶匙（3g）黑胡椒碎1/3茶匙（2g）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"面饼做法：","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"将所有用料放入盆中混合均匀，和成表面光滑的面团。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"把面团包裹好，放在温度相对较高的地方（如：炉灶、暖气旁），静置30分钟。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"将发酵好的面团擀成1张直径28cm的面片，放入一只较大的烤盘中待用。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"馅料做法：","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"中火加热锅中的橄榄油，将大葱碎放入锅中翻炒3分钟，炒出香味后再放入南瓜碎和油浸干番茄丝，继续翻炒3分钟。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"锅内加入罐装金枪鱼肉，调入盐和黑胡椒碎，搅拌均匀即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"烤制：","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"将炒好的馅料均匀地铺在圆形面片的一侧上，然后把没铺馅料的一半面片对折过来，再将重叠的面片边缘轻轻卷在一起捏好，放入预热至200度的烤箱中部，烤制25分钟即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"油浸干番茄（Sundried Tomato）：意大利风格的食品原料。油浸干番茄就是将普通番茄一分为四、去芯，再将处理好的番茄放在烤盘上，撒上迷迭香丝、蒜碎、盐和黑胡椒粒，放入烤箱80度烤制5小时，烤好的干番茄再用橄榄油浸泡即可。因为干番茄的烘烤时间较长，通常我们会使用现成的罐装干番茄。罐装油浸干番茄可在大型超市或西餐食品专卖店购得。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"炸虾天妇罗","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"天妇罗在日本的历史是相当悠久的，也是日本很家常的菜式，妈妈经常做给我们吃。但日本有很多女孩子觉得天妇罗是油炸食品，怕吃了以后长胖，所以吃得比较少。其实，炸得金黄色的天妇罗，吃时蘸酱油和萝卜泥调成的汁，鲜嫩美味，香而不腻。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"新鲜海虾 5只 低筋面粉 120g 蛋黄 1只 冰水 300ml 白胡椒粒 5g 细粒海盐 5g 油 500ml（实耗20ml）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、低筋面粉过筛。蛋黄在碗中打散。白胡椒椒粒捣碎，与细粒海盐混合，制成调味料。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、新鲜海虾用流动的水冲洗干净，去头后挑除泥肠，剥除虾壳，保留尾壳，然后用厨房纸巾将虾身上的水分拭净，并用小刀将尾壳上含有水分的黑色薄膜刮去，这样做可防止炸虾的时候热油飞溅。接着，在虾腹处斜划两刀，并按压虾背下方使虾筋断裂，虾身拉长，这样做能炸出笔直不弯曲的炸虾。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、将打散的蛋黄中加入冰水调匀，再加入低筋面粉（100g），稍加搅拌成面糊，成炸天妇罗的面衣。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、大火烧热炸锅中的油至180 度左右，将处理好的大虾先沾上薄薄一层低筋面粉（余下的20g）再裹上一层面衣，放入油锅中，可以用筷子夹住裹好面衣的大虾，来回抖动，这样炸好的虾才能呈絮状，炸至酥脆，捞出置于厨房纸巾上沥去油分。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、吃的时候用炸好的虾蘸着调味料即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、天妇罗传统的吃法是吃时蘸酱油和萝卜泥调成的汁食用，在家里制作有时就不那么讲究了，用盐和白胡椒碎调成的佐料一样味道不错。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、只要掌握好天妇罗面衣的比例，就可以依据个人的口味炸制其他的食材，如南瓜，绿叶蔬菜、红薯、蘑菇等。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、调制炸天妇罗的面衣时一定要用冰水，这样才能出现像雪花一样酥酥的样子。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、一定要等油炸前再进行面衣的调制，否则面衣放久了会出筋、变黏，影响天妇罗的酥脆感。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、油温很重要，用筷子滴一滴面糊到油锅中，如果面糊迅速膨胀，则证明油温适用了。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"发财就手","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"发财就手确实是一道地道的广东菜。对于南方人来说，过年时的“好彩头”比什么都重要，因此形成了一些专门在年节时吃的“特色年节菜”。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"猪手 2只 水云 300g 油菜 100g 老姜 150g 南乳汁 1汤匙（15ml） 柱侯酱 1汤匙（15ml） 冰糖 2汤匙（30g） 头道鲜特级老抽 2汤匙（30ml） 头道鲜特级生抽 2茶匙（10ml） 蚝油 1茶匙（5g） 盐 1茶匙（5g） 高汤 400ml 大葱段 2段 蒜 2瓣 干葱 5g 油 500ml 做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、猪手洗净，择去细毛，沿骨缝斩成大块，放入容器加入老抽拌匀。蒜切末。老姜切2片留用，其余拍破。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、中火加热锅中的油至4成热，将用老抽上色的猪手块沥干，放入锅中，加盖炸至表皮焦黄，捞出沥干油备用。拍破的老姜放入锅中，用油炸香，捞出备用。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、锅中留底油，放入蒜末、干葱煸炒出香味，加入南乳汁、柱侯酱、猪手、炸姜一起炒出香味，注入350ml高汤，煮滚后加入冰糖、1/2茶匙盐改小火加盖焖煮45分钟。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、油菜洗净，去掉老叶，纵向剖开。大火加热煮锅中的水，放入剩余部分的盐和1茶匙油，投入油菜心汆烫至熟，捞出沥干水分围在盘边。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、将洗净的水云放入开水中煮2分钟，捞出沥干水分放入碗中。大火烧开蒸锅中的水，在装有水云的碗中加入头道鲜特级生抽、大葱段、姜片、50ml高汤，放入蒸锅蒸约10分钟。取出后码在盘底。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"6、待猪手焖煮软烂，汤汁渐浓时调入水淀粉勾芡并搅拌均匀。最后将煮好的猪手扣入发菜中即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、水云的处理：水云买回后要反复洗净泥沙，用开水汆烫以后再进行调味烹调。未经过处理的水云颜色为红褐色，经开水烫熟后变为墨绿色。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、猪手的处理：猪手买回后用流动水洗净，如果有很多杂毛，可以放在明火上燎烧一下，然后用小刀刮去毛根。切块的时候可以顺着骨缝入刀，这样更容易切开，切出的块也更加整齐。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"宫保蹄筋","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"似曾相识的感觉从看到的第一眼开始蔓延，直到在舌头的提醒下，才恍然大悟，原来宫保的制法还可以有如此绝妙的演绎。热量标注：此菜热量为234千卡／人","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"新鲜牛蹄筋 300g 干辣椒 50g 花椒 1茶匙（5g） 大蒜 2瓣 大葱 1段 老姜 3片 酱油 1汤匙（15ml） 白砂糖 1茶匙（5g） 水淀粉 20ml 带皮花生仁 100g 绍酒 1汤匙（15ml） 盐 1茶匙（5g） 辣椒粉 1茶匙（5g） 油 200ml（实耗20ml）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、将新鲜牛蹄筋剔去表层外膜，再放入锅中并加入老姜片，用沸水炖煮4小时以上，或用压力锅煮制40分钟。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、干辣椒用剪刀剪成1cm长的小段，将里面的辣椒籽倒出不用。大葱切成1cm宽的小段。大蒜切片。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、在小碗中调入水淀粉、绍酒、白砂糖和酱油，混合均匀制成芡汁。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、将煮好的牛蹄筋从锅中捞出，稍稍放凉后切成2cm见方的小块。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、小火烧热炒锅中的油，待烧至四成热时（将手掌置于炒锅上端，能感到有少许的热气升腾），将带皮花生仁放入，用小火慢慢炸至稍稍变色，再迅速捞出沥干油分，放在盘中放凉待用。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"6、炒锅中留底油，烧热后放入干辣椒和花椒炒至稍稍上色，接着放入蒜片和大葱段爆香，把牛蹄筋小块和辣椒粉放入锅中翻炒片刻。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"7、最后将调好的芡汁倒入锅中，待收稠后再放入炸好的花生仁翻炒数下即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、炸花生仁时油温一定不要太高，小火慢炸，待花生仁稍一变色便要快速捞出，因为花生仁经过油炸后，稍待片刻颜色还会自然略微加深。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、牛蹄筋虽然好吃但非常不容易煮烂，所以建议大家最好选用压力锅来对付它，既省时又节能。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、还可用猪蹄筋来代替牛蹄筋来烹调这道菜肴，只要将蹄筋的炖煮时间相应缩短即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"土豆煎饼","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"土豆煎饼是韩国人餐桌上最平常不过的小食了，煎好的土豆饼色泽金黄，配着用生抽、苹果醋、白芝麻和细细的香葱花调成的味汁，吃起来十分香甜可口。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"中型土豆 2个（约300g） 鸡蛋 1枚 牛奶 80ml 香葱花 1汤匙（15g） 白砂糖、盐 各1茶匙（5g） 糯米粉 50g 油 1汤匙（15ml） 做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、土豆清洗干净，放入蒸锅中大火隔水蒸至熟透，取出，待凉后剥去皮，用汤匙背压成土豆泥。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、鸡蛋在碗中打散后加入牛奶、白砂糖、盐和糯米粉用筷子沿同一方向搅拌均匀，之后加入压好的土豆泥，混合均匀揉成一个大的土豆泥团。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、将大的土豆泥团分成同等分量的数个小土豆泥团，并揉成团状。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、中火加热平底锅中的油至七成热，将团好的土豆泥团放入锅中（每一个和另一个之间要间隔出一定的距离），然后用铲子轻轻压扁，再向上的一面上撒上一些香葱花。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、煎大约2 分钟，至底部稍硬后翻至有葱花的一面，继续煎约2 分钟即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"除了用锅蒸土豆还可以将土豆去皮洗净，切成小块装入保鲜袋内，放入微波炉高火加热6 分钟，取出待凉后压成土豆泥，也是省时省力的好办法。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"苹果合子","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"当颜色诱人、营养丰富的苹果出现在果篮中，你的美食热情是不是又一次被激发了？","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"苹果 1个 面粉 300g 牛奶 440ml 鸡蛋 1枚 玉米淀粉 40g 白砂糖 4汤匙（60g） 油 300ml(实耗20ml)","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、苹果清洗干净，去皮去籽，切成小丁。玉米淀粉中加入160ml牛奶调匀。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、苹果丁放入平底锅中，加入白砂糖以中火炒至白砂糖融化，然后倒入调好的玉米淀粉汁，继续炒至成浓稠状的苹果馅，关火冷却备用。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、剩余的牛奶（280ml）煮沸，冷却到90度后倒入面粉中，快速搅拌，并揉成面团。面团冷却后分成10个剂子，分别擀成圆面皮。舀1汤匙苹果馅放到1张面皮上，再扣上另外一张面皮，捏合边缘。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、中火加热锅中的油，油六成热时，将苹果合子放入油中，炸至两面金黄后捞出沥去多余油分即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"建议趁热食用，口感最佳。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"豆豉蒸鸡","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"闻起来鲜美、看起来隆重，操作起来却非常简单的菜肴，即使是厨房新手做起来也能得心应手。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"鸡腿 2只（约250g） 绿菜椒 1/2个 红菜椒 1/2个 干淀粉 1汤匙（15g） 料酒 2茶匙（10ml） 生抽 2茶匙（10ml） 姜末 1茶匙（5g） 豆豉 1汤匙（15g） 香葱花 2茶匙（10g） 白砂糖 1茶匙（5g） 油 1汤匙（15ml）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、鸡腿清洗干净，剁成适中的块状。绿菜椒和红菜椒切成菱形片。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、切好的鸡腿块加入干淀粉、料酒、生抽、白砂糖和姜末拌匀，腌制15分钟。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、取一个适用于微波炉的碟子，倒入油，将容器放入微波炉以900瓦火力（或高火）加热半分钟，取出容器，放入豆豉和香葱花，将容器再次放入微波炉，以900瓦火力（或高火）加热1分钟。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、将腌制的鸡腿块倒入装有炒好的豆豉的碟子中，拌匀。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、微波炉专用蒸皿中加入少量冷水，然后将碟子放入微波炉专用蒸皿中，将蒸皿移入微波炉，以900瓦火力（或高火）加热10分钟。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"6、取出蒸皿，加入切好的绿菜椒片和红菜椒片，拌匀，将蒸皿放回微波炉，再以900瓦火力（或高火）加热2分钟即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"枸杞银芽鸡丝","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"枸杞子是很好的药材，李时珍在《本草纲目》中把枸杞的主要功效归纳为“滋肾、润肺、明目”。肾阴亏虚，肝血不足，引起腰膝酸软、头昏、耳鸣、遗精等症，宜用枸杞子。枸杞子尤其擅长明目，所以俗称“明眼子”。历代医家治疗肝血不足、肾阴亏虚引起的视物昏花和夜盲症，常常使用枸杞子。著名方剂杞菊地黄丸，就以枸杞子为主要药物。民间也习用枸杞子治疗慢性眼病，枸杞蒸蛋就是简便有效的食疗方。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"鸡脯肉 200g 绿豆芽 300g 枸杞子 20g 盐 1茶匙（5g） 香油 1茶匙（5ml） 米醋 1汤匙（15ml） 大葱花 1茶匙（5g） 油 500ml（实耗20ml） 干淀粉 1汤匙（15g） 蛋清 1只","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、鸡脯肉切成细丝。枸杞放入温水中泡发。绿豆芽冲洗干净，拨去豆皮。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、在鸡肉丝中调入干淀粉和蛋清，搅拌均匀。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、中火烧热锅中的油，待烧至六成热时将鸡肉丝放入滑炒至散，然后捞出沥干油分待用。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、锅中留底油，烧热后将大葱花放入爆香，随后放入绿豆芽和枸杞放入爆炒片刻，接着放入鸡肉丝，调入盐、米醋，拌炒至匀。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、最后淋入香油装入盘中即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"黄豆烧茄子","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"大蒜与八角是烹调茄子的绝配，随着季节的变化又融入了新生力量，将营养丰富的黄豆与甜丝丝的甜面酱一同收编，使味觉与营养都得以双重深化。热量标注：此菜热量为223千卡/人","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"长茄子 2根 水发黄豆 200g 大葱 1根 五花肉 100g 大蒜 3瓣 姜末 1茶匙（5g） 八角 2枚 甜面酱 4汤匙（60ml） 老抽 1茶匙（5ml） 白砂糖 1汤匙（15g） 料酒 1汤匙（15ml） 油 500ml（实耗20ml） 水淀粉 2汤匙（30ml）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、长茄子洗净，切去蒂柄，带皮切成3cm大小的滚刀块。大葱去根切成斜丝。五花肉洗净擦干水分，切成1cm见方的小丁。大蒜切成片。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、锅中放入适量热水，大火烧沸后将水发黄豆放入，汆煮10分钟，再捞出沥干水分待用。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、中火烧热锅中的油，待烧至七成热时将茄子块放入，大火炸制成微黄色，再捞出沥干油分。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、锅中留底油，烧热后将五花肉丁放入，用小火慢慢煸炒3分钟，随后放入八角、蒜片、大葱丝和姜末爆香，再放入料酒、甜面酱、白砂糖、老抽和少许清水翻炒片刻。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、最后将茄子块和黄豆放入锅中拌炒均匀，再淋入水淀粉将汤汁收稠即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、也可用新鲜的毛豆来代替水发黄豆制作，味道更加清香。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、在炸制茄子时应使用大火，用最短的时间将茄子炸好，这样可以避免茄子本身吸入过多油分，影响整道菜的口味。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"白雪四蔬","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"吃一道多采多姿的好菜，减肥不也是一种快乐吗？","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"西兰花 80g 菜花 80g 珍珠笋（玉米笋） 80g 甜椒 80g 甜豌豆角 80g 香菇 80g 面粉 1汤匙（15g） 盐 1茶匙（5g） 白砂糖 1茶匙（5g） 椰汁 3汤匙（45ml） 淡奶油 2汤匙（30ml） 清水 半碗（125ml）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、把西兰花、菜花、珍珠笋（玉米笋）、甜椒、甜豌豆角和香菇洗净后切成小块，用滚水焯熟，过冷水，沥干。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、清水煮开，加入面粉慢火搅匀，再加入盐、白砂糖、椰汁、淡奶油，煮滚即是雪汁。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、然后把煮好的雪汁淋在鲜蔬上即可。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"黑胡椒香烤羊排","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"羊排和芦笋摆在一起看起来都酷酷的，相互叫着劲不肯靠近。它们诱人，却也的确没有用什么特别的香料装点自己，所有的气质都是天生的。只有让我们来撮合这对高傲的尤物，就用最原始的舌头做媒婆好了。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"主菜用料： 羊排骨 8根（20cm/根） 盐 少许 黑胡椒粒 少许 配菜用料： 新鲜芦笋 500g 黄油 2汤匙（30g） 橄榄油 2汤匙（30ml） 新鲜柠檬（皮擦丝，果肉榨汁） 1只 意大利现磨（或卡夫小罐装）芝士粉 4汤匙（60g） 盐 少许 现磨黑胡椒粒 少许","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、将羊排沿骨缝切开后平摊在铺好锡纸的烤盘上，撒上盐和现磨黑胡椒粒，放阴凉处腌1-2小时。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、将烤箱调至GRILL（MAX，顶火最大火力）档，充分预热（约需8分钟）。将烤盘放入烤箱最上层位置，将羊排两面各烤10分钟直至表面有焦黄色泽感。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、将芦笋切去根部，并用削皮刀将较老的茎外皮削去。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、将洗净的芦笋入开水煮锅，开盖大火煮1分钟，变绿即取出，沥干水分。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、用煎锅将黄油、橄榄油和3汤匙煮芦笋的水在一起加热后放入芦笋和柠檬汁，翻炒5分钟。关火盛盘，撒上盐和黑胡椒，再均匀撒上意大利芝士粉，摆上柠檬皮丝。完成！","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、新鲜羊排最好不要过水冲洗，因为羊排内壁的血汁在烤制时会让肉质更加鲜嫩。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、芦笋可以依个人口味，多买多做。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"奶香红薯干","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"喜欢吃路口小店里卖的红薯（地瓜）干，可总觉得不太卫生，上次看到朋友自己在家用微波炉来做，很简单，味道出奇地好，不妨试试！ 用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"红薯（地瓜） 1个 黄油 20g 白砂糖 1茶匙（5g）","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、将红薯洗净，放入蒸锅蒸熟，取出剥去红薯皮，切成1cm宽10cm长的条。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、切好的红薯条码放在盘中，放入微波炉中，小火微波4分钟，取出将黄油均匀地涂在红薯条的每一面上，均匀地撒上白砂糖拌匀。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、再次将红薯条放入微波炉中，转中火微波","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"每款微波炉的性能不尽相同，可以根据自家微波炉的特点进行烘制，最好能每隔两分钟将红薯干取出观察一下，以免烘得过于干燥。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"砂锅蘑菇鱼片","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"特色","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"鲜滑软嫩的鱼片刚一入口就迫不及待地滑入喉咙，回味中还带着蘑菇的清香，再品一口浓汤，怎一个鲜字了得。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"用料","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"蟹味菇 100g 草菇 10朵 香菇 10朵 金针菇 50g 白灵菇 1朵 草鱼 1条 香葱 2棵 老姜 10g 盐 1茶匙（5g） 料酒 1汤匙（10ml） 白胡椒粉 1/2茶匙（2g） 香油 1茶匙（5ml） 油 1汤匙（15ml","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"做法","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"1、草鱼宰杀处理干净，横放在案板上，先将鱼头切下，然后从切口处横着入刀沿着脊骨向鱼尾推进，将两边的鱼肉剔下。剔下的鱼肉鱼皮向下，从鱼刺根部入刀，将腹部的鱼刺剔除，形成两大片鱼肉。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"2、将鱼肉鱼皮向下放在案板上，斜着入刀，切成厚0.3cm的薄片，将片好的鱼片用料酒、白胡椒粉、香油拌匀腌20分钟。剔下的鱼骨切成大块。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"3、各种蘑菇洗净，去除老蒂。草菇对半切开，香菇切成四瓣，白灵菇掰成小块。香葱1棵打结，1棵切成葱花。老姜切片。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"4、中火加热炒锅中的油至6成热，放入鱼头、鱼骨煎至表面微黄。注入适量冷水大火煮开，捞出浮沫，放入香葱结和老姜片，调成小火熬煮30分钟。滤出鱼骨杂质，汤汁留用。","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]},{"nodeName":"p","nodeValue":null,"nodeType":"1","display":"block","nodeAttrs":[{"attrName":"style","attrValue":"text-indent: 2em; word-break: break-all;;"}],"childNodes":[{"nodeName":"text","nodeValue":"5、砂锅中码入处理好的各种蘑菇，注入煮好的鱼汤，中火烧开后调入盐，逐片下入鱼片并轻轻拨散，煮2分钟，上桌前撒上葱花。 小贴士","nodeType":"3","display":"inline","nodeAttrs":[],"childNodes":[]}]}]}]},"imageUrls":[],"text":"特色：酸酸甜甜辣辣的熟悉味道恐怕没有人会拒绝，那；用料：猪里脊肉300g剁碎的泡朝天椒8只剁碎的郫；做法1、猪里脊肉逆着肉纹先切成3mm厚的片，再切；小贴士：1、和醋的比例一定要适当，可根据个人口味；黄金豆腐卷；特色：谁说豆腐代表清苦的生活？香滑的豆腐搭配肉香；做法：1、鸡蛋磕入碗中打散，加入1/2茶匙盐（2；牛尾汤；特色：汤色清爽，滋味鲜浓，含有多种蔬菜的特色：酸酸甜甜辣辣的熟悉味道恐怕没有人会拒绝，那就试试从自家厨房里端出这道点菜命中率最高的四川传统菜肴。用料：猪里脊肉 300g 剁碎的泡朝天椒 8只剁碎的郫县豆瓣 1汤匙（15g）剁碎的老姜 1小块 剁碎的大蒜 3瓣切段的香葱 2汤匙（30g）酱油 1茶匙（5ml）白砂糖 1汤匙（15g）香醋 1/2汤匙（8ml）料酒 2茶匙（10ml）水淀粉 1汤匙（15ml）鸡精 1/2茶匙（3g）油 2汤匙（30ml）做法1、猪里脊肉逆着肉纹先切成3mm厚的片，再切成3mm宽的细丝。加水淀粉（1/2汤匙，8ml）、剁碎的郫县豆瓣（1/2汤匙，8ml）和酱油用手抓匀后腌放。2、在小碗中将水淀粉（另1/2汤匙，8ml）、香醋、白砂糖、料酒和鸡精搅拌均匀，制成调味汁备用。3、大火烧热炒锅中的油至极热（冒烟），把腌好的肉丝放入热油锅内，快速拨炒30秒钟，马上离火，肉丝盛出沥油。4、大火加热炒锅中剩下的油，将泡椒碎粒，郫县豆瓣，姜末和蒜末在锅中翻炒1分钟至出香味。5、再将肉丝和香葱段先后入锅，炒匀，最后把小碗中的调味汁沿炒锅内壁徐徐倒入锅中并迅速翻动，勾成薄芡呈透明色后立即离火盛盘即可。小贴士：1、和醋的比例一定要适当，可根据个人口味偏好略有侧重。2、郫县豆瓣，泡椒，大蒜以及姜等要先分别剁碎备用。因为烹炒时应先把泡椒碎粒和郫县豆瓣炒出香味后，才放蒜末和姜末。3、为了让肉丝更嫩，可将其用干淀粉加蛋清和少量酱油调匀，而取代水淀粉。黄金豆腐卷特色：谁说豆腐代表清苦的生活？香滑的豆腐搭配肉香漫溢的肥牛片，煎得金黄地端上桌来，足足地蘸上蘸料，滋味层叠地在口中弥漫。 用料食材：南豆腐 1 块（约300g）肥牛片 100g 鸡蛋 1 枚朝天椒 1 只香葱 1 棵老姜 10g 蒜 2 瓣香菜 1 棵 调料：生抽 2 汤匙（30ml）白砂糖 1 汤匙（15g）绍兴黄酒 1 汤匙（15ml）蚝油 1 茶匙（5ml）盐 1 茶匙（5g）油 2 汤匙（30ml）做法：1、鸡蛋磕入碗中打散，加入1/2 茶匙盐（2g）搅拌均匀备用。2、蒜拍破并切成碎末。老姜切末。香菜洗净，取香菜梗切成碎末。朝天椒切碎备用。香葱洗净切碎备用。3、大火烧开煮锅中的水，加入剩余部分的盐（3g），放入豆腐煮3 分钟，捞出后切成粗1cm、长5cm 的长条，并在每个豆腐条外裹上一片肥牛片。4、中小火加热煎锅中的油至5 成热，依次将裹好肥牛片的豆腐条放入蛋液中滚一圈，蘸匀蛋液后放入煎锅中煎至牛肉熟透且表皮金黄即可取出，控油备用。5、继续用中火加热煎锅，放入准备好的姜末、蒜末、香菜梗末和朝天椒碎末煸炒至完全干燥且散发出香味，加入煎好的牛肉豆腐卷，在锅中拌匀，熄火并码入盘中。6、继续用中火加热煎锅，加入生抽、白砂糖、绍兴黄酒和2 汤匙冷水烧开，调入蚝油搅拌均匀熄火后撒入香葱碎，装入调料碗与做好的牛肉豆腐卷一起上桌。 小贴士：煸炒姜蒜末的火候：煸炒姜蒜末可以直接使用煎牛肉豆腐卷剩余的油来制作，不需另外加油。锅中放入姜蒜末后迅速地用锅铲翻炒，一边观察颜色变化，一边调整炉火，切忌炉火过旺将姜蒜末炒得过火，这样制作出的成品会有苦味。当姜蒜末颜色变得金黄而且颗粒分散时表示已经炒制完成，可以加入牛肉豆腐卷拌匀了。牛尾汤特色：汤色清爽，滋味鲜浓，含有多种蔬菜的清香味道。用料：牛尾 1500g 芹菜茎 1根（300g） 芹菜叶 100g 丁香 5粒香叶 1片白菜 1棵胡萝卜 2根牛肉精 1块盐 2茶匙（10g）做法1、将鲜牛尾段洗净，切去表面油脂部分不要。2、高压锅中放水，牛尾、芹菜叶、丁香、香叶和牛肉精，加热45分钟。3、待可以打开高压锅盖的时候，捞出芹菜叶，并撇出表面浮油。4、白菜切片；胡萝卜切小片；芹菜茎切小丁，都放入捞出了芹菜叶的牛尾汤中，接着加盖煮20分钟即可。小贴士 1、汤中还可以加薏米同煮，养颜美容，味道更浓郁。 2、如果不使用高压锅，以普通锅煮牛尾汤，炖煮时间应在2小时以上。 香菇鱼片粥特色：粥，妙不可言，它介于饭和菜之间，然而饭和菜是不可分的，需要互相衬托，而粥却可以独来独往，或者兼而有之。粥随料而生味，同样料也由粥而助味。粥底煲得绵绵的，放入各种新鲜材料生滚片刻，便成了美味的生滚粥。生滚粥的妙处在于材料鲜美爽口，粥底棉滑有味，两者相得益彰……用料：大米 100g 新鲜草鱼 100g 干香菇 3朵芹菜 50g 姜丝 3g 盐 1茶匙（5g）香油 2茶匙（10ml）干淀粉少许做法1、干香菇用冷水泡软洗净，去蒂后切细丝。芹菜去筋叶，洗净切碎。草鱼肉片成薄片，以少许生粉腌制备用。2、大米淘洗干净，锅中加入1500ml清水，大火烧开后倒入大米，沸腾后改用小火熬制60分钟。之后改大火，放入香菇丝和姜丝滚煮2分钟，再放入鱼片滚沸即关火。3、加入芹菜碎、盐和香油调味即可。小贴士1、煮粥时，水开后再倒入淘好的大米，而不是将水和米同煮。这样米粒里外温度不同，米粒表面会出现许多细微的裂纹，容易开花渗出淀粉质，淀粉质不断溶于水中，粥就会比较粘稠。2、煮大米粥的时候，会有溢锅的现象，为了防止米屑汤汁外溢，可以在煮粥的过程中，在锅内加入5、6滴色拉油。3、一次可以多煮一些粥，多准备一些粥料，青菜、肉丸、虾等新鲜的材料都可以作为粥料，这样就可以品尝到不同口味的生滚粥了。4、要选择新鲜的鱼，鱼肉要片得薄薄的。给孩子吃时，一定要特别小心鱼肉中的小刺。 香糯粉蒸南瓜特色因为味道香甜，南瓜受到了众多小朋友的青睐。南瓜不仅好吃，它含有的锌是生长发育的重要物质，非常适合长身体的孩子们。同时，南瓜还能保护肠胃、促进消化，而且它还是公认的抗氧化食物，可以提高身体的免疫力，让孩子们越吃越健康。用料南瓜 400克 珍珠米、鲜香菇 各100克 豌豆 50克调料： 生抽、油 各1汤匙（15毫升） 白砂糖 1茶匙（5克）做法1、珍珠米淘洗后沥干水分。加热炒锅至微热，放入洗好的珍珠米，用小火慢慢炒，炒至米颜色变得微黄，关火。2、炒好的珍珠米晾凉后，放入搅拌机中打成米粉。注意不要打成太细的粉末状，只要打成微小的颗粒状即可。3、南瓜洗净削皮，掏去瓜瓤，切成约3厘米的滚刀块。豌豆淘洗干净。香菇洗净后去蒂，切成约1厘米的小丁。4、将南瓜块、豌豆和香菇丁盛入一个大碗中，加入打好的米粉，再加入1汤匙生抽、1汤匙油和1茶匙白砂糖拌匀，放入蒸锅，隔水大火蒸约25分钟至软烂即可。小贴士珍珠米是大米的一种，胀性小而黏性较强，一般用来熬粥，也很适合用来制成粉蒸菜用的米粉。如果用黏性小的大米，则可以加入少许的糯米以增加米粉的黏度。米粉的多少也可以根据自己的喜好来调整，如果喜欢清爽的口感则可以少放一些，如果喜欢黏软的口感，则可以多放一些。特色糯米是秋冬季餐桌上最应景的食品，清香的糯米不仅寓含了一年丰收吉祥的意义，本身还具有极佳的食疗功效——补气暖胃。除了八宝饭、腊八粥、粽子、年糕……糯米还可以制成可口的小点，纯朴温润的品质正好可以安抚、滋补这个时节的肠胃。用料紫糯米（也称紫米）300g 圆粒糯米 300g 白芝麻 2汤匙（30g）葡萄干 2汤匙（30g）红砂糖 3汤匙（45g）做法1、紫糯米和圆粒糯米分别加水浸泡6小时。白芝麻放入平底锅中，小火焙成金黄色，出香味。葡萄干洗净。2、将紫糯米和圆粒糯米混合，淘洗干净后倒入电饭锅中，同时放入葡萄干和红砂糖，加入适量凉水（水量以没过米粒2cm为宜），搅拌均匀后蒸熟成糯米饭。3、取一个方形盒子，垫上一层保鲜膜，将蒸好的糯米饭乘热盛入盒内，压紧实后撒上一层熟白芝麻，静置温凉后取出，去掉保鲜膜切成小块即可。小贴士烹饪心得：紫糯米是比较难煮的米，要煮得恰到好处：既有弹牙的口感，又不至于硬得难以下咽。所以提前浸泡的工序煮米时的水量要掌握好。紫糯米对产妇、慢性病患者、体虚者都是很合适的滋补品。金枪鱼面饼用料面饼用料：面粉250g 干酵母1茶匙（5g）盐1/2茶匙（3g）橄榄油3汤匙（45ml）水100ml 馅料用料：大葱150g（切碎）南瓜300g（擦碎）油浸干番茄40g（切丝）罐装金枪鱼100g 盐1/2茶匙（3g）黑胡椒碎1/3茶匙（2g）做法面饼做法：将所有用料放入盆中混合均匀，和成表面光滑的面团。把面团包裹好，放在温度相对较高的地方（如：炉灶、暖气旁），静置30分钟。将发酵好的面团擀成1张直径28cm的面片，放入一只较大的烤盘中待用。馅料做法：中火加热锅中的橄榄油，将大葱碎放入锅中翻炒3分钟，炒出香味后再放入南瓜碎和油浸干番茄丝，继续翻炒3分钟。锅内加入罐装金枪鱼肉，调入盐和黑胡椒碎，搅拌均匀即可。烤制：将炒好的馅料均匀地铺在圆形面片的一侧上，然后把没铺馅料的一半面片对折过来，再将重叠的面片边缘轻轻卷在一起捏好，放入预热至200度的烤箱中部，烤制25分钟即可。小贴士油浸干番茄（Sundried Tomato）：意大利风格的食品原料。油浸干番茄就是将普通番茄一分为四、去芯，再将处理好的番茄放在烤盘上，撒上迷迭香丝、蒜碎、盐和黑胡椒粒，放入烤箱80度烤制5小时，烤好的干番茄再用橄榄油浸泡即可。因为干番茄的烘烤时间较长，通常我们会使用现成的罐装干番茄。罐装油浸干番茄可在大型超市或西餐食品专卖店购得。炸虾天妇罗特色天妇罗在日本的历史是相当悠久的，也是日本很家常的菜式，妈妈经常做给我们吃。但日本有很多女孩子觉得天妇罗是油炸食品，怕吃了以后长胖，所以吃得比较少。其实，炸得金黄色的天妇罗，吃时蘸酱油和萝卜泥调成的汁，鲜嫩美味，香而不腻。用料新鲜海虾 5只 低筋面粉 120g 蛋黄 1只 冰水 300ml 白胡椒粒 5g 细粒海盐 5g 油 500ml（实耗20ml）做法1、低筋面粉过筛。蛋黄在碗中打散。白胡椒椒粒捣碎，与细粒海盐混合，制成调味料。2、新鲜海虾用流动的水冲洗干净，去头后挑除泥肠，剥除虾壳，保留尾壳，然后用厨房纸巾将虾身上的水分拭净，并用小刀将尾壳上含有水分的黑色薄膜刮去，这样做可防止炸虾的时候热油飞溅。接着，在虾腹处斜划两刀，并按压虾背下方使虾筋断裂，虾身拉长，这样做能炸出笔直不弯曲的炸虾。3、将打散的蛋黄中加入冰水调匀，再加入低筋面粉（100g），稍加搅拌成面糊，成炸天妇罗的面衣。4、大火烧热炸锅中的油至180 度左右，将处理好的大虾先沾上薄薄一层低筋面粉（余下的20g）再裹上一层面衣，放入油锅中，可以用筷子夹住裹好面衣的大虾，来回抖动，这样炸好的虾才能呈絮状，炸至酥脆，捞出置于厨房纸巾上沥去油分。5、吃的时候用炸好的虾蘸着调味料即可。小贴士1、天妇罗传统的吃法是吃时蘸酱油和萝卜泥调成的汁食用，在家里制作有时就不那么讲究了，用盐和白胡椒碎调成的佐料一样味道不错。2、只要掌握好天妇罗面衣的比例，就可以依据个人的口味炸制其他的食材，如南瓜，绿叶蔬菜、红薯、蘑菇等。3、调制炸天妇罗的面衣时一定要用冰水，这样才能出现像雪花一样酥酥的样子。4、一定要等油炸前再进行面衣的调制，否则面衣放久了会出筋、变黏，影响天妇罗的酥脆感。5、油温很重要，用筷子滴一滴面糊到油锅中，如果面糊迅速膨胀，则证明油温适用了。发财就手特色发财就手确实是一道地道的广东菜。对于南方人来说，过年时的“好彩头”比什么都重要，因此形成了一些专门在年节时吃的“特色年节菜”。猪手 2只 水云 300g 油菜 100g 老姜 150g 南乳汁 1汤匙（15ml） 柱侯酱 1汤匙（15ml） 冰糖 2汤匙（30g） 头道鲜特级老抽 2汤匙（30ml） 头道鲜特级生抽 2茶匙（10ml） 蚝油 1茶匙（5g） 盐 1茶匙（5g） 高汤 400ml 大葱段 2段 蒜 2瓣 干葱 5g 油 500ml 做法1、猪手洗净，择去细毛，沿骨缝斩成大块，放入容器加入老抽拌匀。蒜切末。老姜切2片留用，其余拍破。2、中火加热锅中的油至4成热，将用老抽上色的猪手块沥干，放入锅中，加盖炸至表皮焦黄，捞出沥干油备用。拍破的老姜放入锅中，用油炸香，捞出备用。3、锅中留底油，放入蒜末、干葱煸炒出香味，加入南乳汁、柱侯酱、猪手、炸姜一起炒出香味，注入350ml高汤，煮滚后加入冰糖、1/2茶匙盐改小火加盖焖煮45分钟。4、油菜洗净，去掉老叶，纵向剖开。大火加热煮锅中的水，放入剩余部分的盐和1茶匙油，投入油菜心汆烫至熟，捞出沥干水分围在盘边。5、将洗净的水云放入开水中煮2分钟，捞出沥干水分放入碗中。大火烧开蒸锅中的水，在装有水云的碗中加入头道鲜特级生抽、大葱段、姜片、50ml高汤，放入蒸锅蒸约10分钟。取出后码在盘底。6、待猪手焖煮软烂，汤汁渐浓时调入水淀粉勾芡并搅拌均匀。最后将煮好的猪手扣入发菜中即可。小贴士1、水云的处理：水云买回后要反复洗净泥沙，用开水汆烫以后再进行调味烹调。未经过处理的水云颜色为红褐色，经开水烫熟后变为墨绿色。2、猪手的处理：猪手买回后用流动水洗净，如果有很多杂毛，可以放在明火上燎烧一下，然后用小刀刮去毛根。切块的时候可以顺着骨缝入刀，这样更容易切开，切出的块也更加整齐。宫保蹄筋特色似曾相识的感觉从看到的第一眼开始蔓延，直到在舌头的提醒下，才恍然大悟，原来宫保的制法还可以有如此绝妙的演绎。热量标注：此菜热量为234千卡／人用料新鲜牛蹄筋 300g 干辣椒 50g 花椒 1茶匙（5g） 大蒜 2瓣 大葱 1段 老姜 3片 酱油 1汤匙（15ml） 白砂糖 1茶匙（5g） 水淀粉 20ml 带皮花生仁 100g 绍酒 1汤匙（15ml） 盐 1茶匙（5g） 辣椒粉 1茶匙（5g） 油 200ml（实耗20ml）做法1、将新鲜牛蹄筋剔去表层外膜，再放入锅中并加入老姜片，用沸水炖煮4小时以上，或用压力锅煮制40分钟。2、干辣椒用剪刀剪成1cm长的小段，将里面的辣椒籽倒出不用。大葱切成1cm宽的小段。大蒜切片。3、在小碗中调入水淀粉、绍酒、白砂糖和酱油，混合均匀制成芡汁。4、将煮好的牛蹄筋从锅中捞出，稍稍放凉后切成2cm见方的小块。5、小火烧热炒锅中的油，待烧至四成热时（将手掌置于炒锅上端，能感到有少许的热气升腾），将带皮花生仁放入，用小火慢慢炸至稍稍变色，再迅速捞出沥干油分，放在盘中放凉待用。6、炒锅中留底油，烧热后放入干辣椒和花椒炒至稍稍上色，接着放入蒜片和大葱段爆香，把牛蹄筋小块和辣椒粉放入锅中翻炒片刻。7、最后将调好的芡汁倒入锅中，待收稠后再放入炸好的花生仁翻炒数下即可。小贴士1、炸花生仁时油温一定不要太高，小火慢炸，待花生仁稍一变色便要快速捞出，因为花生仁经过油炸后，稍待片刻颜色还会自然略微加深。2、牛蹄筋虽然好吃但非常不容易煮烂，所以建议大家最好选用压力锅来对付它，既省时又节能。3、还可用猪蹄筋来代替牛蹄筋来烹调这道菜肴，只要将蹄筋的炖煮时间相应缩短即可。土豆煎饼特色土豆煎饼是韩国人餐桌上最平常不过的小食了，煎好的土豆饼色泽金黄，配着用生抽、苹果醋、白芝麻和细细的香葱花调成的味汁，吃起来十分香甜可口。用料中型土豆 2个（约300g） 鸡蛋 1枚 牛奶 80ml 香葱花 1汤匙（15g） 白砂糖、盐 各1茶匙（5g） 糯米粉 50g 油 1汤匙（15ml） 做法1、土豆清洗干净，放入蒸锅中大火隔水蒸至熟透，取出，待凉后剥去皮，用汤匙背压成土豆泥。2、鸡蛋在碗中打散后加入牛奶、白砂糖、盐和糯米粉用筷子沿同一方向搅拌均匀，之后加入压好的土豆泥，混合均匀揉成一个大的土豆泥团。3、将大的土豆泥团分成同等分量的数个小土豆泥团，并揉成团状。4、中火加热平底锅中的油至七成热，将团好的土豆泥团放入锅中（每一个和另一个之间要间隔出一定的距离），然后用铲子轻轻压扁，再向上的一面上撒上一些香葱花。5、煎大约2 分钟，至底部稍硬后翻至有葱花的一面，继续煎约2 分钟即可。小贴士除了用锅蒸土豆还可以将土豆去皮洗净，切成小块装入保鲜袋内，放入微波炉高火加热6 分钟，取出待凉后压成土豆泥，也是省时省力的好办法。苹果合子当颜色诱人、营养丰富的苹果出现在果篮中，你的美食热情是不是又一次被激发了？用料苹果 1个 面粉 300g 牛奶 440ml 鸡蛋 1枚 玉米淀粉 40g 白砂糖 4汤匙（60g） 油 300ml(实耗20ml)做法1、苹果清洗干净，去皮去籽，切成小丁。玉米淀粉中加入160ml牛奶调匀。2、苹果丁放入平底锅中，加入白砂糖以中火炒至白砂糖融化，然后倒入调好的玉米淀粉汁，继续炒至成浓稠状的苹果馅，关火冷却备用。3、剩余的牛奶（280ml）煮沸，冷却到90度后倒入面粉中，快速搅拌，并揉成面团。面团冷却后分成10个剂子，分别擀成圆面皮。舀1汤匙苹果馅放到1张面皮上，再扣上另外一张面皮，捏合边缘。4、中火加热锅中的油，油六成热时，将苹果合子放入油中，炸至两面金黄后捞出沥去多余油分即可。小贴士建议趁热食用，口感最佳。豆豉蒸鸡特色闻起来鲜美、看起来隆重，操作起来却非常简单的菜肴，即使是厨房新手做起来也能得心应手。用料鸡腿 2只（约250g） 绿菜椒 1/2个 红菜椒 1/2个 干淀粉 1汤匙（15g） 料酒 2茶匙（10ml） 生抽 2茶匙（10ml） 姜末 1茶匙（5g） 豆豉 1汤匙（15g） 香葱花 2茶匙（10g） 白砂糖 1茶匙（5g） 油 1汤匙（15ml）做法1、鸡腿清洗干净，剁成适中的块状。绿菜椒和红菜椒切成菱形片。2、切好的鸡腿块加入干淀粉、料酒、生抽、白砂糖和姜末拌匀，腌制15分钟。3、取一个适用于微波炉的碟子，倒入油，将容器放入微波炉以900瓦火力（或高火）加热半分钟，取出容器，放入豆豉和香葱花，将容器再次放入微波炉，以900瓦火力（或高火）加热1分钟。4、将腌制的鸡腿块倒入装有炒好的豆豉的碟子中，拌匀。5、微波炉专用蒸皿中加入少量冷水，然后将碟子放入微波炉专用蒸皿中，将蒸皿移入微波炉，以900瓦火力（或高火）加热10分钟。6、取出蒸皿，加入切好的绿菜椒片和红菜椒片，拌匀，将蒸皿放回微波炉，再以900瓦火力（或高火）加热2分钟即可。枸杞银芽鸡丝特色枸杞子是很好的药材，李时珍在《本草纲目》中把枸杞的主要功效归纳为“滋肾、润肺、明目”。肾阴亏虚，肝血不足，引起腰膝酸软、头昏、耳鸣、遗精等症，宜用枸杞子。枸杞子尤其擅长明目，所以俗称“明眼子”。历代医家治疗肝血不足、肾阴亏虚引起的视物昏花和夜盲症，常常使用枸杞子。著名方剂杞菊地黄丸，就以枸杞子为主要药物。民间也习用枸杞子治疗慢性眼病，枸杞蒸蛋就是简便有效的食疗方。用料鸡脯肉 200g 绿豆芽 300g 枸杞子 20g 盐 1茶匙（5g） 香油 1茶匙（5ml） 米醋 1汤匙（15ml） 大葱花 1茶匙（5g） 油 500ml（实耗20ml） 干淀粉 1汤匙（15g） 蛋清 1只做法1、鸡脯肉切成细丝。枸杞放入温水中泡发。绿豆芽冲洗干净，拨去豆皮。2、在鸡肉丝中调入干淀粉和蛋清，搅拌均匀。3、中火烧热锅中的油，待烧至六成热时将鸡肉丝放入滑炒至散，然后捞出沥干油分待用。4、锅中留底油，烧热后将大葱花放入爆香，随后放入绿豆芽和枸杞放入爆炒片刻，接着放入鸡肉丝，调入盐、米醋，拌炒至匀。5、最后淋入香油装入盘中即可。黄豆烧茄子特色大蒜与八角是烹调茄子的绝配，随着季节的变化又融入了新生力量，将营养丰富的黄豆与甜丝丝的甜面酱一同收编，使味觉与营养都得以双重深化。热量标注：此菜热量为223千卡/人用料长茄子 2根 水发黄豆 200g 大葱 1根 五花肉 100g 大蒜 3瓣 姜末 1茶匙（5g） 八角 2枚 甜面酱 4汤匙（60ml） 老抽 1茶匙（5ml） 白砂糖 1汤匙（15g） 料酒 1汤匙（15ml） 油 500ml（实耗20ml） 水淀粉 2汤匙（30ml）做法1、长茄子洗净，切去蒂柄，带皮切成3cm大小的滚刀块。大葱去根切成斜丝。五花肉洗净擦干水分，切成1cm见方的小丁。大蒜切成片。2、锅中放入适量热水，大火烧沸后将水发黄豆放入，汆煮10分钟，再捞出沥干水分待用。3、中火烧热锅中的油，待烧至七成热时将茄子块放入，大火炸制成微黄色，再捞出沥干油分。4、锅中留底油，烧热后将五花肉丁放入，用小火慢慢煸炒3分钟，随后放入八角、蒜片、大葱丝和姜末爆香，再放入料酒、甜面酱、白砂糖、老抽和少许清水翻炒片刻。5、最后将茄子块和黄豆放入锅中拌炒均匀，再淋入水淀粉将汤汁收稠即可。小贴士1、也可用新鲜的毛豆来代替水发黄豆制作，味道更加清香。2、在炸制茄子时应使用大火，用最短的时间将茄子炸好，这样可以避免茄子本身吸入过多油分，影响整道菜的口味。白雪四蔬特色吃一道多采多姿的好菜，减肥不也是一种快乐吗？用料西兰花 80g 菜花 80g 珍珠笋（玉米笋） 80g 甜椒 80g 甜豌豆角 80g 香菇 80g 面粉 1汤匙（15g） 盐 1茶匙（5g） 白砂糖 1茶匙（5g） 椰汁 3汤匙（45ml） 淡奶油 2汤匙（30ml） 清水 半碗（125ml）做法1、把西兰花、菜花、珍珠笋（玉米笋）、甜椒、甜豌豆角和香菇洗净后切成小块，用滚水焯熟，过冷水，沥干。2、清水煮开，加入面粉慢火搅匀，再加入盐、白砂糖、椰汁、淡奶油，煮滚即是雪汁。3、然后把煮好的雪汁淋在鲜蔬上即可。黑胡椒香烤羊排特色羊排和芦笋摆在一起看起来都酷酷的，相互叫着劲不肯靠近。它们诱人，却也的确没有用什么特别的香料装点自己，所有的气质都是天生的。只有让我们来撮合这对高傲的尤物，就用最原始的舌头做媒婆好了。用料主菜用料： 羊排骨 8根（20cm/根） 盐 少许 黑胡椒粒 少许 配菜用料： 新鲜芦笋 500g 黄油 2汤匙（30g） 橄榄油 2汤匙（30ml） 新鲜柠檬（皮擦丝，果肉榨汁） 1只 意大利现磨（或卡夫小罐装）芝士粉 4汤匙（60g） 盐 少许 现磨黑胡椒粒 少许做法1、将羊排沿骨缝切开后平摊在铺好锡纸的烤盘上，撒上盐和现磨黑胡椒粒，放阴凉处腌1-2小时。2、将烤箱调至GRILL（MAX，顶火最大火力）档，充分预热（约需8分钟）。将烤盘放入烤箱最上层位置，将羊排两面各烤10分钟直至表面有焦黄色泽感。3、将芦笋切去根部，并用削皮刀将较老的茎外皮削去。4、将洗净的芦笋入开水煮锅，开盖大火煮1分钟，变绿即取出，沥干水分。5、用煎锅将黄油、橄榄油和3汤匙煮芦笋的水在一起加热后放入芦笋和柠檬汁，翻炒5分钟。关火盛盘，撒上盐和黑胡椒，再均匀撒上意大利芝士粉，摆上柠檬皮丝。完成！小贴士1、新鲜羊排最好不要过水冲洗，因为羊排内壁的血汁在烤制时会让肉质更加鲜嫩。2、芦笋可以依个人口味，多买多做。奶香红薯干特色喜欢吃路口小店里卖的红薯（地瓜）干，可总觉得不太卫生，上次看到朋友自己在家用微波炉来做，很简单，味道出奇地好，不妨试试！ 用料红薯（地瓜） 1个 黄油 20g 白砂糖 1茶匙（5g）做法1、将红薯洗净，放入蒸锅蒸熟，取出剥去红薯皮，切成1cm宽10cm长的条。2、切好的红薯条码放在盘中，放入微波炉中，小火微波4分钟，取出将黄油均匀地涂在红薯条的每一面上，均匀地撒上白砂糖拌匀。3、再次将红薯条放入微波炉中，转中火微波小贴士每款微波炉的性能不尽相同，可以根据自家微波炉的特点进行烘制，最好能每隔两分钟将红薯干取出观察一下，以免烘得过于干燥。砂锅蘑菇鱼片特色鲜滑软嫩的鱼片刚一入口就迫不及待地滑入喉咙，回味中还带着蘑菇的清香，再品一口浓汤，怎一个鲜字了得。用料蟹味菇 100g 草菇 10朵 香菇 10朵 金针菇 50g 白灵菇 1朵 草鱼 1条 香葱 2棵 老姜 10g 盐 1茶匙（5g） 料酒 1汤匙（10ml） 白胡椒粉 1/2茶匙（2g） 香油 1茶匙（5ml） 油 1汤匙（15ml做法1、草鱼宰杀处理干净，横放在案板上，先将鱼头切下，然后从切口处横着入刀沿着脊骨向鱼尾推进，将两边的鱼肉剔下。剔下的鱼肉鱼皮向下，从鱼刺根部入刀，将腹部的鱼刺剔除，形成两大片鱼肉。2、将鱼肉鱼皮向下放在案板上，斜着入刀，切成厚0.3cm的薄片，将片好的鱼片用料酒、白胡椒粉、香油拌匀腌20分钟。剔下的鱼骨切成大块。3、各种蘑菇洗净，去除老蒂。草菇对半切开，香菇切成四瓣，白灵菇掰成小块。香葱1棵打结，1棵切成葱花。老姜切片。4、中火加热炒锅中的油至6成热，放入鱼头、鱼骨煎至表面微黄。注入适量冷水大火煮开，捞出浮沫，放入香葱结和老姜片，调成小火熬煮30分钟。滤出鱼骨杂质，汤汁留用。5、砂锅中码入处理好的各种蘑菇，注入煮好的鱼汤，中火烧开后调入盐，逐片下入鱼片并轻轻拨散，煮2分钟，上桌前撒上葱花。 小贴士"}