儿子，当妈妈不在的时候，还有爸爸呢，不会让你瘦。

最爱雨轩 · 发表于 2005-3-22 00:20:34

酸菜鱼的做法(全程图解) 1、一般用草鱼或者黑鱼为好。图中是什么鱼，不认得？？不可能吧~ <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111193086.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 2、洗鱼，注意洗净腹腔中的黑膜。 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111204853.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 3、剪去鱼翅。。。（晾干后做鱼翅也不错……哈哈） <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111212426.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 4、将鱼切成段。。。随便切。。。 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111221681.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 5、用手压住鱼段，另一手拿刀贴住鱼脊骨上沿推近,感觉着鱼骨的位置,及时调整行刀的方向。。。切不好的话多买几条鱼练习先

<img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111230875.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 6、拆鱼骨。鱼头对切，片下的鱼肉，还有剩下的鱼骨……如果喜欢连骨头一起吃，也可以忽略此步。。。呵呵 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111234866.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 7、把片下来的鱼横放，沿着鱼尾至鱼头的方向用刀逐一片下，每片厚度大约5-7毫米左右　　　　此处注意! 方向不要搞反了，不然煮出来鱼片会碎的~~ <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111253143.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 8、取一个鸡蛋，左右手倒一倒，倥出蛋清备用 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111264871.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 9、鱼骨切成段，和鱼片鱼头一起放入盆中，加盐及料酒搅拌，再放入蛋清抓拌均匀，静置20分钟~ 　　等待一会，嘿嘿 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111271801.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 10、酸菜……………………翠花，上酸菜。。。。一包两包都可以，喜欢就多放点。 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111282168.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 11、切酸菜，成段 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111283882.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 12、锅中放油烧热，最好是大油，不过为了......还是用普通的油做吧！倒入切好的酸菜翻炒 ………………然后加入水或者高汤烧开 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111293505.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 13、先放入鱼头和鱼骨，小火炖煮5-7分钟~ 　　样子不太好看，呵呵 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111300458.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 14、下入其他的鱼片，大火2-3分钟~ 　　如果不喜欢鱼头，也可以不要鱼头的，省略 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111303879.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 15、放入盐、胡椒粉、花椒粉、味精等调味，一锅美味的酴菜鱼就大功告成了！ <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111311928.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 16、这个没放太多的辣椒，如果多放辣椒……　　下面就是喽 <img src="http://www.iweihai.cn/club/user/user_file/1/forum/2004110111313756.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

最爱雨轩 · 发表于 2005-3-22 00:23:27

红烧鳊鱼(全程记录图)1.买来了一条八两重的鳊鱼(感觉太小了,小时候钓鱼如果钓到这种都是会放生的,可惜市场上已经很少能见到老家那种2--4斤多的大鳊鱼了,其实如果有长江里那种三角鳊就最佳了,估计儿时的好东西都灭绝的差不多了)必要的姜,葱,蒜.<img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_222090109080186928761.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 2.注意清洗干净鱼的腹腔,现在的水体都有不同程度的污染,所以鱼的腹腔中都有黑膜! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_232090109080150092042.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 3.在鱼的两侧刈上花刀——这样可以容易入味<img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2320901090801951131713.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 4.因为鱼小,所以没必要做十字花,斜片3刀就可以了——注意是斜向切入肉,不是直切! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_242090109080143174724.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 5.在鱼的两侧均匀抹上一些盐,甚至腹腔内也可以弄一点,稍微做点前期的入味!我不太喜欢一些沾面粉的做法,觉得那样破坏了鱼皮的口感! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2420901090801842265565.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 6.调制好的鱼放在盘里,配上姜丝,拍扁的蒜,干辣椒丝,后又加了一些大葱!几种颜色搭配看起来不错了! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2520901090801252162536.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 7.下锅拉,油烧冒蓝烟后,下入配料煸香,火不能太大,主要是炒出香味. <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2520901090801893261097.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 8.等葱蒜发黄的时候就可以把配料捞出待用,红辣椒特别注意不能炸黑了,那就不好看了 <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2620901090801334116198.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 9.剩下的油用来煎鱼吧!油温6分就可以了<img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_262090109080184566389.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 10.两面微黄就可以了,也可以稍微煎老点!!翻鱼的时候小心,弄断了就砸锅了<img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_27209010908013852912510.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 11.然后就可以放一小碗水(家庭没有高汤)开始煮——饭店里火大油多,人家甚至全用油烹熟,家庭就用自己的做法咯!水开后加入最重要的黄酒+酱油,是个去腥调味染色的步骤! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2720901090801816839511.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 12.放入先前的配料一起烧,汤中放入少许盐,要考虑量哦,因为酱油也是咸的,后面还要加酱,包括鱼本身以及入过味了!不停的把汁浇在鱼上,保证均匀受热! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2820901090801357084112.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 13.加入一大勺豆瓣酱,这个是我很喜欢的东西～～家乡基本是用自制的红辣椒糊! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_2820901090801898500913.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 14.烧一小会,鱼就熟了,时间久了就容易破坏外形! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_29209010908014282665414.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 15.现在把鱼盛盘了,洒上葱叶——你以为这样就做好了吗? <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_3020901090801029517415.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 16.锅里还有一些汤呢!精华所在啊!加入少许糖和醋,味素,调好一碗底的水淀粉,下锅,大火烧开,迅速搅拌均匀,有一点粘稠的时候就起锅! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_3020901090801480944216.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 17.最后工序——浇上汤汁!汁的多少自己把握,少了太干,多了没味! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_31209010908010611573317.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 18.搞定!看起来不错 ! <img src="http://news.xinhuanet.com/food/2004-09/09/xinsrc_31209010908016021425218.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

最爱雨轩 · 发表于 2005-3-22 00:24:24

教你做重庆辣子鸡<img src="http://www.dxs.cn/bbs/uploadfile03/2004102013465324166.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 这是这道菜所需要用到的主要调料，不要嫌多，考虑到成本问题，用量已经减半了。不过注意，这不是盘子哦，而是一个比较深的大碗。　　　　原料: 　　整鸡一只或鸡腿一盒，花椒和干辣椒(1:4), 葱，熟芝麻，盐，味精，料酒，食用油，姜，蒜，白糖　　　做法: 　　1. 将鸡切成小块放盐和料酒拌匀后放入8层热的油锅中炸至外表变干成深黄色后捞起待用。干辣椒和葱切成3厘米长的段，姜蒜切片。　　2. 锅里烧油至7层热，倒入姜蒜炒出香味后倒入干辣椒和花椒，翻炒至气味开始呛鼻，油变黄后倒入炸好的鸡块，炒至鸡块均匀地分布在辣椒中后撒入葱段，味精，白糖，熟芝麻，炒匀后起锅即可。　　注意: 　　1.辣椒和花椒可以随自己的口味添加，不过为了原汁原味的体现这道菜的特色，做好的成品最好是辣椒能全部把鸡盖住，而不是鸡块中零零星星出现几个辣椒和花椒。　　2. 炸鸡前往鸡肉里撒盐，一定要撒足，如果炒鸡的时候再加盐，盐味是进不了鸡肉的，因为鸡肉的外壳已经被炸干，质地比较紧密，盐只能附着在鸡肉的表面，影响味道。　　3. 炸鸡用的油一定要烧得很热，否则鸡肉下去很长时间外表都不会炸干的，就算等了半天炸干了，那就真的是干了，一团死肉，很难吃，完全没口感可言。所以火一定要大，外面炸脆了，里面还相对较嫩。 <img src="http://www.dxs.cn/bbs/uploadfile03/2004102013471125962.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

最爱雨轩 · 发表于 2005-3-22 00:25:28

麻婆豆腐的做法（图解）1.准备材料：豆腐切丁（medium硬度）、牛肉切末、豆瓣酱、盐、酒、干红辣椒碎、青蒜、姜末、花椒粉、水淀粉、酱油、少许糖。<img src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_500801091333739896749.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 2.锅内加少许菜油，大火加热，油热后依次加入豆瓣酱、盐、干红辣椒、青蒜、姜末、花椒粉、牛肉末、也可将牛肉末用上述调料腌好后一并加入。炒香。 <img src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_5108010913333901980650.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 3.加入切成小块的豆腐。改小火，煮沸。 <img src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_5108010913339211331951.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 4.待豆腐熟后，改大火，加入由水淀粉、糖、酒、味精、酱油调好的芡汁。待芡汁均匀附着后，关火，起锅。 <img src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_5208010913334013057552.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 5.起锅，撒上花椒面，香喷喷，川味十足的麻婆豆腐上桌啦！<img src="http://news.xinhuanet.com/food/2004-08/10/xinsrc_520801091333922352253.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

最爱雨轩 · 发表于 2005-3-22 00:26:29

自制土豆饼（图解）1.洗干净土豆，上屉锅蒸（私下认为，用高压锅热也不错，而且很方便呢！不过，建议没用过高压锅的GGMM不要冒险呀！）<img src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5607011408454811652717.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 2.将鸡蛋打匀，加入牛奶，再加少量精盐，绵白糖，味素（鸡精就更好啦！） <img src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5807011408457842487518.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 3.将蒸好的土豆去皮，弄碎 <img src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5907011408451852333819.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 4.倒入调好的牛奶鸡蛋汁，加适量面粉，拼命地搅啊！<img src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_5907011408455852537920.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 5.将加过面粉（定形）后成的土豆饼雏形放进平底锅里炸，记得用小火来做，否则会影响土豆饼的色泽。<img src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_590701140845976333721.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 6.可爱好吃又细腻的土豆饼出锅啦！ <img src="http://news.xinhuanet.com/food/2004-07/16/xinsrc_000701140846406789422.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

最爱雨轩 · 发表于 2005-3-22 00:27:27

教你做红烧肉（全程图）读〈天龙八部〉，段誉离松鹤楼一条街就闻到酱油、焦糖烧肉的香气，一直以为焦糖就是红糖呢，看了这篇文章才算开窍。前期准备：五花肉一块，切成一厘米见方的条状。 1、炒锅洗净，烧热，下两汤匙油，放三、四汤匙白糖，转小火。 <img src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_59060109094676625401.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 2、不停地用炒勺搅动，使白糖溶化，变成红棕色的糖液，这也叫炒糖色。<img src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_000601090947487162302.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 3、把切好的五花肉倒入，炒均匀，使每块肉都沾上糖色。<img src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_01060109094708881693.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 4、加酱油、料酒、生姜、冰糖、盐少许，烧开，再转小火烧二、三十分钟左右。等汁挥发得差不多，加大火收汁。<img src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_010601090947628193194.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 5、这就是做好的样子了<img src="http://news.xinhuanet.com/food/2004-06/09/xinsrc_020601090947149127315.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

最爱雨轩 · 发表于 2005-3-22 00:28:04

自制蒜蓉辣椒酱（全程图）准备材料：辣椒、蒜、盐、高度酒（注意，必须是高度的）、瓶子注意：整个制作过程中一定不能用有水或者油的东西！而且材料也不能带有水！准备工作：将辣椒和蒜洗干净，晾干水！（一定要晾干！）菜刀和砧板也洗干净，晾干<img src="http://news.xinhuanet.com/food/2004-10/10/xinsrc_50210011009212312802115.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 辣椒和蒜的比例可根据个人的喜好。然后将辣椒和蒜分别剁碎。<img src="http://news.xinhuanet.com/food/2004-10/10/xinsrc_5021001100921631657816.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 打碎到自己觉得满意的程度就行了。<img src="http://news.xinhuanet.com/food/2004-10/10/xinsrc_50210011009219821479817.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 将打碎的蒜和辣椒拌一下，然后撒盐。<img src="http://news.xinhuanet.com/food/2004-10/10/xinsrc_51210011009213122379118.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 加高度酒。不用放太多，放多了辣椒酱的汁就比较多一点，适量放一点就可以了<img src="http://news.xinhuanet.com/food/2004-10/10/xinsrc_51210011009217232134119.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 将辣椒酱拌匀就可以了！做的时候记得戴上一次性手套，不然手会被辣椒辣的很难受哦！<img src="http://news.xinhuanet.com/food/2004-10/10/xinsrc_52210011009211632100620.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 最后，就装到瓶子里，封好！封存一个月就可以吃了！记住中途可别打开瓶子哦！做好的辣椒酱，放在柜子里保存就行了，不用放冰箱。吃上一年都不会坏的！时间越长还会越香呢！当然还有一个前提，每次取食辣椒酱的器具，也不能沾有水或者油，不然碰到水或油的辣椒酱会变质的。<img src="http://news.xinhuanet.com/food/2004-10/10/xinsrc_52210011009215742757821.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

最爱雨轩 · 发表于 2005-3-22 00:28:53

美味叉烧肉(详图)主料:猪里脊肉配料:李锦记叉烧酱<img src="http://news.xinhuanet.com/food/2004-09/01/xinsrc_5908013111411742221421.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 1.取不粘锅一只,放入里脊肉及1/4瓶叉烧酱,阉制约两小时,每半小时翻一下肉,注意不要加水<img src="http://news.xinhuanet.com/food/2004-09/01/xinsrc_0008013111420261873222.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 2.直接在腌肉用的不粘锅中加少量水,大火烧,中途需不停搅拌,翻转肉块,汁快烧干时再加水,反复3次后在汁粘稠时倒少许出来备用,然后将汁完全收干,肉表面微糊即可出锅.<img src="http://news.xinhuanet.com/food/2004-09/01/xinsrc_010801311142307910223.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 3.将肉凉透,切片装盘,淋上先前留下的卤汁即可.<img src="http://news.xinhuanet.com/food/2004-09/01/xinsrc_0208013111420781839324.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

最爱雨轩 · 发表于 2005-3-22 00:29:51

川菜回锅肉（全程图）1、先让大家看看主要的原料。<img src="http://news.xinhuanet.com/food/2004-09/13/xinsrc_5320901101359249892677.gif" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 2、爆肉的一个要领，要置锅，就是把锅烧热，越热越好，主要是为了不让肉在爆的过程中贴锅；<img src="http://news.xinhuanet.com/food/2004-09/13/xinsrc_55209011013594021434178.gif" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 3、爆肉。在爆之前可以加点色拉油进去，我今天买的肉有点偏瘦，没得好多油的。加点油更容易爆出油来.<img src="http://news.xinhuanet.com/food/2004-09/13/xinsrc_5520901101359683526479.gif" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 4、肉爆好后，起锅，锅内留油。改小火煸炒泡姜、泡海椒、豆瓣。用小火的目的是为了不让佐料由于火大炒胡，让他的香味与味道都出来就行了；<img src="http://news.xinhuanet.com/food/2004-09/13/xinsrc_55209011013599632236480.gif" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 5、佐料炒好后，肉回锅。回锅肉嘛，当然要多回几次锅了。这时再加甜酱，上色，当然加甜酱也是提味的一个关键，跟加糖是一个道理。怎么样，这时有颜色了；<img src="http://news.xinhuanet.com/food/2004-09/13/xinsrc_56209011013592131647581.gif" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 6、加味精少许。这时肉基本已经炒好了，如果大家觉得差点味道还可以再加点盐；<img src="http://news.xinhuanet.com/food/2004-09/13/xinsrc_5620901101359414029382.gif" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 7、放入蒜苗，再加火小炒一下。注意，不要把蒜苗炒死了，炒生点更香！<img src="http://news.xinhuanet.com/food/2004-09/13/xinsrc_56209011013596242346083.gif" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

最爱雨轩 · 发表于 2005-3-22 00:34:25

四川水煮牛肉(全程图解)准备原料:牛肉(或猪肉）<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_47210012509477093080534.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 青蒜两根<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_48210012509474101873535.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 青菜<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_4821001250947920302236.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 辣椒和花椒。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_4921001250947331489337.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 加工原料—青菜切段、青蒜切马耳形<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_4921001250947742092338.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 肉切片，做这道菜的肉片可以不用切得太薄，这样吃起来会很过瘾，切下来的牛肉片，加上水淀粉、一小勺盐和料酒，可以放一点点老抽（用来上色的），淀粉要稍多一些让肉片在嘴里感觉很嫩滑。和匀了浆上十五分钟。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_5021001250947142078439.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 炒辣椒花椒。锅置火上，烧干水汽，关小火将辣椒和花椒倒入翻炒。一定要用小火，否则很容易就成了关公的脸，没法参赛选美了。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_5021001250947563955940.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 辣椒花椒碾碎。将上面煸香的辣椒和花椒盛出，辣椒切成小段，花椒用刀来回碾碎。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_50210012509479632515241.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 老姜、葱白一小段、蒜四瓣。如图，姜葱蒜都切成片。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_51210012509474442847442.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 豆瓣酱一勺半。偶爱用郫县豆瓣，香香辣辣的。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_51210012509479251238643.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 炒制佐料。锅内放油，油热将豆瓣酱倒入炒香，然后放入姜蒜葱炒一小会。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_52210012509473452331544.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 加水做汤。炒好的佐料加水，放盐、味精，青蒜。煮开。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_52210012509478062385445.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 加入青菜。煮开的汤里加入青菜，至煮得断生时就起锅装入碗里。切记别煮得太久了，否则吃起来就没有那股子脆劲了。青菜装盘。看看，这样就用青菜打底了。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_53210012509472871082046.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 煮肉。关小火，临下锅前再将牛肉片搅一搅，然后将浆好的牛肉逐片划入，全部入锅以后将火开大些。<img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_53210012509477073148847.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 水煮牛肉。将煮好的牛肉连汤倒入碗中，撒上辣椒和花椒碎。把锅洗净，锅内放油，油热后倒入碗中，随着辣椒和花椒被油浸炸的吱吱声，一阵香气扑鼻而来~~ <img src="http://news.xinhuanet.com/food/2004-10/25/xinsrc_5421001250947148263348.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" />

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