家庭美食體驗雪山之巔 <h1 style="text-align: center; "><strong style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); border: 0px; caret-color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><font color="#333333">鵪鶉蛋肉丸</font></strong></h1> <p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">食材：鵪鶉蛋、五花肉1塊、鹽、胡椒粉、淀粉、生抽。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">做法：1、準備鵪鶉蛋沖洗一下。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">2、鵪鶉蛋冷水下鍋，煮個七八分鐘，撈出來泡在冷水里片刻。剝掉外殼備用。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">3、豬肉切碎，放上鹽，胡椒粉，淀粉，剁成肉泥。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">4、放入碗中，加少許料酒，生抽攪拌均勻。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">5、雙手沾水，取適量肉泥壓扁，加入鵪鶉蛋。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">6、包裹住，在兩個手心來回交換整形成圓形。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">7、將做好的丸子放入蒸盤。做好的肉丸放在蒸鍋內，開水后入鍋蒸10分鐘。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">8、蒸好的肉丸會滲出肉汁，將肉汁倒在鍋內，加適量水，加入少量水淀粉，生抽，煮沸成為芡汁。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">9、淋在肉丸上撒上少許蔥花即可。</h3> <h1 style="text-align: center; "><span style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><b>豆腐皮肉卷</b></span></h1> <p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">食材：豆腐皮2張、胡蘿卜半根、豆角3根、香蔥1根、肉末適量、2勺淀粉、1小勺胡椒粉、少量鹽、1勺生抽、1勺料酒、料汁：生抽，蒜末，紅綠辣椒碎</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">做法：1、食材備好。胡蘿卜、豆角、蔥切末放入肉末中。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">2、加2勺淀粉，1小勺胡椒粉，少量鹽，1勺生抽，1勺料酒。攪拌成肉餡。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">3、 豆腐皮洗凈，鋪平，在豆腐皮一端放上肉餡。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">4、卷起來，切成小段，裝盤。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">5、調料汁：生抽，蒜末，紅綠辣椒碎混合均勻。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">6、淋入卷上，盤中在加少量清水，放蒸鍋中中火蒸15分鐘。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">7、出鍋后撒上香蔥末，一咬滿口肉香而且多汁，太夠味兒了。</h3> <h1 style="text-align: center; "><span style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><b>蔬菜丸子</b></span></h1> <p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">食材：豆角1小把、胡蘿卜半根、面粉適量、鹽少量、胡椒粉少量。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">做法：1、豆角，胡蘿卜洗凈切成小粒，越小越好。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">2、裝入碗中，加鹽，胡椒粉。用手抓勻，腌制出水分。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">3、再加入少許面粉，不要加加太多，抓勻。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">4、能把蔬菜黏住就行，抓捏成個頭大小相同的丸子。丸子全部做好了。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">5、放入沸騰的蒸鍋中，大火蒸約10分鐘左右。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">6、如果口味重，再調1小碟料汁，沾著吃。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">7、有顏值，有口感，棒棒噠，開吃一會的功夫孩子吃了好幾個，老公也是贊不絕口。</h3> <h1 style="text-align: center; "><strong style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">孔雀魚</strong></h1> <p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">食材：羅非魚1條、紅辣椒2根、綠辣椒1根、姜1塊、蒜2粒、香蔥3根、香菜2根、鹽1勺、生抽1勺、料酒1勺、蒸魚豉油適量。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">做法：1、食材備好，魚去腮去鱗洗凈備用。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">2、蔥葉用牙簽劃成絲，蔥白切段，蒜姜切片，綠紅椒切圈。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">3、去頭尾，中間脊背切斷，肚皮不斷。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">4、然后放入少許姜片，蒜片，料酒，少許鹽，生抽腌制15分鐘左右。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">5、然后盤底鋪上一些蔥姜蒜，然后放入腌制好的魚，逐步排好成孔雀形。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">6、再在魚片上擺上青紅椒，放入蒸鍋，蓋上蓋蒸6分鐘左右。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">7、魚蒸好后拿出來，然后擺上蔥絲香菜段，淋上蒸魚豉油，端桌即可食用。（家里還有2根香菜）也用上了。</h3> <h1 style="text-align: center; "><strong style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">梅菜扣肉</strong></h1> <p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">食材：干梅菜1把、五花肉1塊、姜1塊、蔥1根、1勺老抽，生抽2勺，蠔油1勺，鹽半勺，蒸魚豉油2勺。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">做法：1、梅干菜要泡足十幾個小時，泡好后反復清洗多遍，五花肉，蔥，姜備好。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">2、將五花肉清洗干凈，梅干菜擠掉水分切碎，蔥切碎，姜一半切成大塊，一半切成末。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">3、鍋中燒水，放入姜片，蔥花，將整塊帶皮五花肉放入水中煮熟。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">4、將煮的肉撈出，取一個碗倒入1勺老抽，生抽2勺，蠔油1勺，鹽半勺，蒸魚豉油2勺一起攪拌做成調料汁。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">5、五花肉切2塊，趁熱給肉的各個面都涂滿醬油，然后靜置幾分鐘。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">6、鍋中加入少許油，油溫六成熱時，將五花肉皮朝下放入鍋內，炸至五花肉表皮金黃。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">7、鍋中留少許底油，放入姜末，蔥花煸出香味后，放入梅菜碎，小火煸炒，加入剛腌制肉塊的料汁煸炒一會出鍋。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">8、冷卻后的五花肉塊切成厚薄適中的片，皮朝下整齊的排放在小盆或碗中，將炒好的梅干菜碎均勻的鋪在五花肉上。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">9、將半成品的梅菜扣肉放入蒸鍋中，上扣個盤子，蒸一個小時左右，然后取出。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">10、將肉倒扣在盤子中。</h3><p class="ql-align-justify" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">11、一盤亮澄澄，油汪汪，糯粘而不膩的扣肉就制作完成了，這個過程看似復雜，但其實會做了之后，一步步來也并不是那么難的。</h3> <h3><strong style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">三鮮菌菇湯</strong><br></h3> <p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">準備食材：菌菇100克（其中有香菇，白玉菇，蟹味菇），胡蘿卜絲適量，蝦仁8個，雞蛋1個，香蔥適量，姜適量，鹽，植物油適量</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">1，先把香蔥洗凈，切成蔥花，姜洗凈切成片，菌菇洗凈，胡蘿卜洗凈切絲備用</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">2，取一小碗，打入雞蛋，再用筷子把雞蛋打散，鍋中倒入適量的植物油，倒入雞蛋煎熟，裝入盤中備用</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">3，鍋中加入適量的清水，燒開后放入菌菇，煮半分鐘，撈出用冷水沖涼，瀝干水分備用</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">4，鍋中熱油，放入姜片炒出香味，再加入蝦仁，炒一會兒，接著放入適量的胡蘿卜絲，菌菇類，小火炒半分鐘左右</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">5，調成大火，迅速倒入3碗開水，湯汁也迅速的變得濃郁，煮8分鐘左右，加入煎好的雞蛋繼續煮，一分鐘左右，加入適量的鹽調味，出鍋即可，再撒些蔥花，更加美味又好吃</span><br></h3> <h3><strong style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">香菇蒜苗燉豆腐</strong><br></h3> <h3><span style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">【食材】豆腐2塊/香菇幾朵/蒜苗2棵/蔥/姜/鹽</span><br></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">【具體制作步驟】</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">1，首先準備食材。把豆腐、香菇、蒜苗洗凈，豆腐切成小塊，香菇切成香菇片，蒜苗切成蒜苗段。</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">2，熱鍋倒油，油燒熱后倒入蔥、姜，小火炒出香味，喜歡吃辣的小伙伴可以在此時加些干辣椒，一起炒香。</span><br></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">3，倒入香菇，快速翻炒幾下。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">4，倒入豆腐，接著加入清水，水量和食材平齊即可。大火燒開，蓋上鍋蓋，小火燉8~10分鐘。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">5，時間到，豆腐和香菇都已經燉的非常軟嫩，這時倒入蒜苗段，加入適量鹽調味。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">6，輕輕地翻勻，待蒜苗稍稍斷生，就可以關火了。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">7，盛入盤中，趁熱吃更美味哦。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3> <h3><span style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">銀絲抱金球</span><br></h3> <p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">食材：</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">南瓜、豬肉、粉絲、鹽、生抽、蠔油、蔥、料酒、胡椒粉、油。</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">1、粉絲提前用溫水泡軟，泡軟后撈出平鋪在盤子中。</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">2、豬肉切成片，再剁成肉末裝入碗中。家里有絞肉機或是破壁機的，切小塊后直接放入攪碎即可，非常方便。</span><br></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">3、肉末加入生抽、蠔油、鹽、蔥、胡椒粉，順時針攪拌均勻，靜置腌制入味。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">4、在腌肉餡的過程中，南瓜用挖球器挖出小圓球備用，做幾個挖幾個就可以了。剩下的南瓜也可以炒來吃，或是直接蒸來吃。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">5、取一小塊肉末按扁，將南瓜放入包起，包的時候不要全部包起來，要將頂部漏出來，全部做好后，擺放在粉絲的上面。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">6、鍋內加入適量的水燒開，放入蒸架，將南瓜球放入，大火蒸10分鐘。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">7、蒸好后取出，澆上一勺生抽，撒上蔥花，再澆入滾燙的熱油即可。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">8、葷素搭配，營養味美，既是菜也是飯，味道超好吃~</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3> <h3><strong style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">螞蟻上樹</strong><br></h3> <p class="ql-align-center" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><strong style="border: 0px;">【 食材 】</strong></h3><p class="ql-align-center" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">豬肉糜100克、紅薯粉絲2把</h3><p class="ql-align-center" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">【 <strong style="border: 0px;">調料</strong> 】</h3><p class="ql-align-center" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">郫縣豆瓣醬1勺、蒜瓣1顆、姜片1片、小蔥1根、生抽（醬油）—1勺、老抽（醬油）半勺、白砂糖1勺、清水或高湯適量</h3><p class="ql-align-center" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><strong style="border: 0px;">步驟：</strong></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">1、 紅薯粉絲提前用溫水浸泡30分鐘左右，蒜瓣和姜片切成末，小蔥切成蔥花，郫縣豆瓣醬剁碎。</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">2、熱鍋冷油，放入姜蒜末j爆香。放入郫縣豆瓣醬，炒出紅油。</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">3、放入豬肉糜翻炒至變色，撒入白砂糖，倒入生抽調味、老抽調色。</span><br></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">4、加入清水或高湯，再把紅薯粉絲倒入鍋里，用筷子撥散均勻。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">5、中火煮開約10分鐘左右，大火微微收汁，撒上蔥花出鍋。</span><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);"><br></span></h3><p class="ql-align-center" style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;"><strong style="border: 0px;">小怡的秘密</strong></h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">1、紅薯粉絲需要用溫水才能完全泡發。用冷水泡發不但不能充分泡發，還容易造成糊鍋。用熱水泡發欲速則不達，外表軟爛里面堅硬。</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">? 放入紅薯粉絲后，一定要用筷子迅速撥散，而不是用鍋鏟。</h3><p style="white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); margin-top: 18px; margin-bottom: 18px; border: 0px; caret-color: rgb(34, 34, 34); color: rgb(34, 34, 34); font-family: -apple-system, helvetica, sans-serif; font-size: 18px; text-align: justify;">? 最后的湯汁盡量多留一點，紅薯粉絲容易漲發，變成干巴巴的一坨就不好吃了。</h3>