tag:blogger.com,1999:blog-89595423452770288172012-02-14T22:08:02.164+08:00各類食品之食譜總匯RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.comBlogger1191100tag:blogger.com,1999:blog-8959542345277028817.post-32552391550060029162012-02-14T17:50:00.000+08:002012-02-14T22:08:02.172+08:00<a href="http://1.bp.blogspot.com/-7X0nAhJbDeA/TykLEZtk7gI/AAAAAAAAKo8/v7sOwgRF_Ro/s1600/IMG_4486a.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704102573290876418" src="http://1.bp.blogspot.com/-7X0nAhJbDeA/TykLEZtk7gI/AAAAAAAAKo8/v7sOwgRF_Ro/s400/IMG_4486a.jpg" style="cursor: hand; cursor: pointer; height: 283px; width: 400px;" /></a><br /><br /><br />材料: (3人份)<br /><br />雞蛋 - 2只<br />牛油 - 50g<br />糖- 約20g<br />黑朱古力 - 75g<br />低筋面粉 - 30g<br />糖霜/淡忌廉/朱古力漿 - 少許<br /><br /><br />製作方法:<br /><br />1. 將朱古力與牛油隔著熱水, 用膠刀攪拌至溶解<br />2. 將糖加入並維持拌至其溶解<br />3. 將1隻雞蛋打入朱古力糖漿裡, 用膠刀拌勻後, 再打入1隻雞蛋攪拌均勻。<br />4. 加入麵粉，繼續拌勻。<br />5. 將麵粉漿加入模具及放入冰箱裡雪藏5分鐘<br />6. 將焗爐預熱15分鐘, 後以175°C烤10分鐘即成<br />7. 最後撒糖霜, 用淡忌廉或朱古力漿拌碟<br />8. 完成<br /><br />這個又是超簡單超易做!! yeah!!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3255239155006002916?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-30682123988496863022012-02-04T16:44:00.000+08:002012-02-04T16:44:00.054+08:00<a href="http://4.bp.blogspot.com/-_TjbWAtJkSo/Tyuetqd0GuI/AAAAAAAAK2A/ah38RSFZYbg/s1600/%25E9%259F%2593%25E5%25BC%258F%25E6%25B5%25B7%25E9%25AE%25AE%25E7%2585%258E%25E8%259B%258B%25E9%25A4%2585.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="http://4.bp.blogspot.com/-_TjbWAtJkSo/Tyuetqd0GuI/AAAAAAAAK2A/ah38RSFZYbg/s400/%25E9%259F%2593%25E5%25BC%258F%25E6%25B5%25B7%25E9%25AE%25AE%25E7%2585%258E%25E8%259B%258B%25E9%25A4%2585.JPG" alt="" id="BLOGGER_PHOTO_ID_5704827860325505762" border="0" /></a><br /> <p style="margin-bottom: 0in;" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><br /></span></span></p><p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">材料</span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">: (2</span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">人份</span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">)</span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">蛋 –</span> </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">4</span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">只</span></span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">蒽</span> – <span lang="zh-TW">適量</span></span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">韭菜 – 適量</span></span></p> <p style="margin-bottom: 0in"><span style="font-family:Lucida Sans Unicode;"><span lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">海鮮雜錦 – 適量</span></span></span></span></p> <p style="margin-bottom: 0in"><span style="font-family:Lucida Sans Unicode;"><span lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">生粉 – </span></span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">2 </span></span></span><span style="font-family:Lucida Sans Unicode;"><span lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">茶匙</span></span></span></span></p> <p style="margin-bottom: 0in"><span style="font-family:Lucida Sans Unicode;"><span lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">海鹽 – </span></span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">1 </span></span></span><span style="font-family:Lucida Sans Unicode;"><span lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">茶匙</span></span></span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><br /></p> <p style="margin-bottom: 0in" lang="zh-TW"><br /></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">製作方法</span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">:</span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><br /></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">1. </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">先以海鹽醃<span lang="zh-TW">海鮮雜錦</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">5</span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">分鐘</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">, </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">後瀝乾水份備用</span></span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">2. </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">先下乾鍋快炒</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">1-2</span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">分鐘</span></span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">3. </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">蒽及韭菜洗淨切成長段</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">, </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">並在上面撒上生粉備用</span></span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">4. </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">蛋打勻</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">(</span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">不用加鹽</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">)</span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">5. </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">燒紅加了油的易潔鍋</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">, </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">倒入一半的蛋液</span></span></span></p> <p style="margin-bottom: 0in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">6. </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">等蛋液半熟的時候熄火</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">, </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">然後舖上蒽段</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">, </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">韭菜段及海鮮雜錦</span></span></span></p> <p style="margin-bottom: 0.19in;" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">7. </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">舖好後開細火</span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">, </span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW">並加入餘下的蛋液煎至全熟<br /></span></span></span></p><p style="margin-bottom: 0.19in" lang="zh-TW"><span style="font-family:新細明體, monospace;"><span style="font-size:85%;"><span lang="zh-TW"></span></span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">8.</span></span><span style="font-family:新細明體, monospace;"><span style="font-size:85%;">完成</span></span></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3068212398849686302?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-19581916725193905132012-02-02T14:23:00.003+08:002012-02-03T17:47:52.369+08:00<a href="http://1.bp.blogspot.com/-9VvoLZTxIsw/TyutRRWy5zI/AAAAAAAAK3s/DsRZCDUQIfw/s1600/%25E5%25A5%25BD%25E5%2591%25B3%25E7%2582%2592%25E9%25BA%25B5%25E9%25BA%25B5%25E5%258C%2585.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="http://1.bp.blogspot.com/-9VvoLZTxIsw/TyutRRWy5zI/AAAAAAAAK3s/DsRZCDUQIfw/s400/%25E5%25A5%25BD%25E5%2591%25B3%25E7%2582%2592%25E9%25BA%25B5%25E9%25BA%25B5%25E5%258C%2585.jpg" alt="" id="BLOGGER_PHOTO_ID_5704843865223259954" border="0" /></a><br /><br /><br /><br />材料: (2人份)<br /><br />炒麵 - 1個<br />椰菜 - 1/3個<br />紅蘿蔔 - 隨喜好<br />豬肉 - 100g<br />醬油 - 1湯匙<br />味醂 - 1/2 湯匙<br />日式炒麵醬 - 2 湯匙<br />雞粉 - 1/4 茶匙<br />黑胡椒 - 少許<br />熱狗包 - 2個<br /><br />製作方法:<br /><br />1. 椰菜洗淨切絲, 淨乾備用 (可因個人喜好加紅蘿蔔絲)<br />2. 豬肉切幼絲, 加入生抽, 味醂, 及雞粉醃10分鐘<br />3. 熱鍋加油, 加入豬肉, 炒至半熟<br />4. 放入椰菜絲快炒至出水<br />5. 加入炒麵並隨即加入日式炒麵醬快炒至均勻(炒得太乾可加入少計清水)<br />6. 將麵加入己預先切好的熱狗包中(如圖)<br />7. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1958191672519390513?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-56934080330355567822012-02-01T17:07:00.004+08:002012-02-03T12:42:49.587+08:00<a href="http://1.bp.blogspot.com/-KErlxq0T80o/TykB9sffToI/AAAAAAAAKow/PlCz08bOKfw/s1600/IMG_9181a.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 288px;" src="http://1.bp.blogspot.com/-KErlxq0T80o/TykB9sffToI/AAAAAAAAKow/PlCz08bOKfw/s400/IMG_9181a.jpg" alt="" id="BLOGGER_PHOTO_ID_5704092562468327042" border="0" /></a><br /><br /><br />材料: (2人份)<br /><br />皮蛋 - 兩只<br />肉鬆 - 個人喜好<br />豆腐 - 1盒<br />生抽 - 個人喜好<br />蠔油 - 個人喜好<br />麻油 - 個人喜好<br />雞粉 - 少許<br />糖- 少許<br /><br />製作方法:<br /><br />1. 皮蛋去皮洗淨, 切開小粒/8瓣2. 把豆角, 紅蘿蔔及牛肉片卷成牛肉卷<br />2. 蔥切蔥花, 豆腐打開盒後, 完整地倒出, 切豆腐片或粒<br />3. 依個人喜好及口味, 將蠔油、生抽、雞粉(少量或不加也可)調和均勻後倒入炒鍋, 熱後加糖和麻油; 因肉鬆本身味濃, 汁味不用太濃<br />4. 皮蛋和豆腐跟汁小心的混合(太大力會令豆腐)或有序地將皮蛋和豆腐片排好<br />5. 將蔥花, 肉鬆撒上<br />6. 完成<br /><br />這個超簡單超易做!! yeah!!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5693408033035556782?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-22830670442597205552011-08-25T13:25:00.003+08:002012-02-03T12:43:03.317+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-MZZZa3V7sJ0/TlXc6bEC6NI/AAAAAAAAIrs/8yXeOvdHzOE/s1600/%25E8%2587%25AA%25E5%25B7%25B1%25E9%2580%25A0%25E7%2587%2592%25E8%25B3%25A3.jpg"><img style="cursor: pointer; width: 280px; height: 210px;" src="http://3.bp.blogspot.com/-MZZZa3V7sJ0/TlXc6bEC6NI/AAAAAAAAIrs/8yXeOvdHzOE/s400/%25E8%2587%25AA%25E5%25B7%25B1%25E9%2580%25A0%25E7%2587%2592%25E8%25B3%25A3.jpg" alt="" id="BLOGGER_PHOTO_ID_5644660604234033362" border="0" /></a><br /><br />材料 - (20粒）<br /><br />豬肉 - 200克<br />洋蔥 - 1/2個<br />水飲皮 - 20張<br />生粉 - 3湯匙<br />糖 - 2湯匙<br />醬油 - 2湯匙<br />油 - 1湯匙<br />雞粉 - 1茶匙<br />生薑 - 少量<br />青豆 -20粒<br />粟米油 - 1湯匙<br /><br />後期加入:<br />水 - 1/2杯<br /><br /><br />製作方法:<br /><br />1. 洋蒽切碎, 薑切碎<br />2. 將所有調味跟肉混和, 後加入薑及洋蒽<br />3. 將饀加包裏入水餃皮肉, 青豆放在燒賣頂<br />4. 粟米油在鍋內加熱, 並放入燒賣<br />5. 約10分鐘後, 加入水1/2杯再加蓋煮燒賣至水沸勝<br />6. 直至水收乾即可<br />7. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2283067044259720555?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-31878040620221960342011-08-25T12:48:00.003+08:002012-02-03T12:43:11.634+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-CloSrbdtxKg/TlXUG1vU76I/AAAAAAAAIrk/zZeEKLEcU7c/s1600/%25E8%25B1%2586%25E8%25A7%2592%25E7%2589%259B%25E8%2582%2589%25E5%258D%25B7.jpg"><img style="cursor: pointer; width: 280px; height: 373px;" src="http://3.bp.blogspot.com/-CloSrbdtxKg/TlXUG1vU76I/AAAAAAAAIrk/zZeEKLEcU7c/s400/%25E8%25B1%2586%25E8%25A7%2592%25E7%2589%259B%25E8%2582%2589%25E5%258D%25B7.jpg" alt="" id="BLOGGER_PHOTO_ID_5644650921948671906" border="0" /></a><br /><br /><br />材料: (2人份)<br /><br />牛肉薄片 - 兩片 (150克)<br />紅蘿蔔 - 約1/3條<br />豆角 - 2至3條 (50克)<br />醬油 - 1湯匙<br />味醂 - 1/2 湯匙<br />燒酒 - 1/2 湯匙<br />雞粉 - 1/4 茶匙<br />五味粉 - 少許<br /><br /><br />製作方法:<br /><br />1. 紅蘿蔔切條，豆角切條, 紅蘿蔔和豆角先成滾水煮2分鐘<br />2. 把豆角, 紅蘿蔔及牛肉片卷成牛肉卷<br />3. 加熱鍋加油<br />4. 放入牛肉卷及加入所有調味炒1至2分鐘<br />5. 加入小量的水一同煮<br />6. 煮至水收乾<br />7. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3187804062022196034?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-45097430908348675832011-08-20T11:07:00.003+08:002012-02-03T17:41:27.347+08:00<a href="http://4.bp.blogspot.com/-e9z8kwiiOpg/TyurwheouLI/AAAAAAAAK2w/W6JgII62qic/s1600/%25E7%2584%2597%25E4%25B8%2589%25E6%2596%2587%25E9%25AD%259A%25E6%2589%2592.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="http://4.bp.blogspot.com/-e9z8kwiiOpg/TyurwheouLI/AAAAAAAAK2w/W6JgII62qic/s400/%25E7%2584%2597%25E4%25B8%2589%25E6%2596%2587%25E9%25AD%259A%25E6%2589%2592.jpg" alt="" id="BLOGGER_PHOTO_ID_5704842203103803570" border="0" /></a><br /><br /><br /><br /><br />材料: (4人份)<br /><br />三文魚 - 4片<br />洋蔥 - 1個<br />蘑菇 - 4件<br />本菇 - 1個<br />青椒 - 1個<br />紅蘿蔔 - 半個<br />鹽 - 適量<br />胡椒 - 適量<br />酒 - 少許<br />醬油 - 少許<br /><br />調味調料<br />檸檬，醋，番茄醬，醬油，鹽可根據自己的喜好調味<br /><br /><br />製作方法:<br /><br />1. 三文魚用食鹽, 胡椒粉醃15分鐘左右<br />2. 洋蔥, 本菇, 蘑菇切片<br />3. 紅蘿蔔, 青椒切條<br />4. 先用鑊炒香洋蒽, 本菇, 蘑菇, 紅蘿蔔, 青椒<br />5. 將炒香蔬菜和三文魚放在錫紙上<br />6. 撒上醬油後包好錫紙包<br />7. 在鍋中加入水, 蓋蓋隔水蒸10至15分鐘<br />8. 最後可因個人喜愛加調味<br />9. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4509743090834867583?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-46351354467433725712011-02-28T13:22:00.001+08:002012-02-03T12:43:34.920+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/--wCeZVj7rfo/TWsxMp7CQjI/AAAAAAAAG90/svLyhIsjX4Q/s1600/%25E9%259D%2592%25E6%25A4%2592%25E7%2582%2592%25E8%2582%2589%25E7%25B5%25B2.jpg"><img style="cursor: pointer; width: 353px; height: 251px;" src="http://2.bp.blogspot.com/--wCeZVj7rfo/TWsxMp7CQjI/AAAAAAAAG90/svLyhIsjX4Q/s400/%25E9%259D%2592%25E6%25A4%2592%25E7%2582%2592%25E8%2582%2589%25E7%25B5%25B2.jpg" alt="" id="BLOGGER_PHOTO_ID_5578606656910148146" border="0" /></a><br /><br /><br />材料: (2人份)<br /><br />豬肉 - 150g<br />粟粉 - 1湯匙<br />青椒 - 140g<br />紅青椒 - 35g<br />酒- 1湯匙<br />蠔油 - 1茶匙<br />胡椒 - 少許<br />麻油 - 1茶匙<br /><br />製作方法:<br /><br />1. 豬肉切絲, 塗滿粟粉<br />2 . 青椒, 紅青椒斜切絲<br />3. 在易潔鍋裏加熱油, 放入青椒·紅青椒, 大火炒1分鐘至軟身, 取出備用<br />4. 在易潔鍋裏加熱油, 豬肉炒至顏色變及大約7成熟<br />5. 加上酒, 再加入蠔油及胡椒炒均勻, 加入青椒炒<br />6. 關火前, 加入麻油, 輕炒, 可關火<br />7. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4635135446743372571?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-82497170212558282972011-02-28T11:38:00.001+08:002012-02-03T12:43:46.472+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-1cFo9zFN2rU/TWpv9XasDkI/AAAAAAAAG9s/OBqgT2d3vkg/s1600/%25E6%2597%25A5%25E5%25BC%258F%25E7%2585%25AE%25E5%258D%2597%25E7%2593%259C.jpg"><img style="cursor: pointer; width: 353px; height: 251px;" src="http://2.bp.blogspot.com/-1cFo9zFN2rU/TWpv9XasDkI/AAAAAAAAG9s/OBqgT2d3vkg/s400/%25E6%2597%25A5%25E5%25BC%258F%25E7%2585%25AE%25E5%258D%2597%25E7%2593%259C.jpg" alt="" id="BLOGGER_PHOTO_ID_5578394188500438594" border="0" /></a><br /><br /><br /><br />材料: (2人份)<br /><br />南瓜 - 200g<br />味之素 - 2g<br />水 - 適量<br />糖 - 1/2 湯匙<br />醬油 - 1茶匙<br /><br />製作方法:<br /><br />1. 南瓜去皮切件<br />2. 水加入味之素<br />3. 加南瓜入鍋中, 水(2.)要蓋過南瓜<br />4. 加蓋, 用文火煮10分鐘<br />5. 加入糖和醬油<br />6. 加蓋弱火煮5分鐘, 直至南瓜變軟<br />7. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8249717021255828297?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-19870082577514977682011-02-28T11:28:00.001+08:002012-02-03T12:44:01.840+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-h_1v6JLhq7g/TWptr1FqeUI/AAAAAAAAG9k/RFkwMsI8sHw/s1600/%25E6%2597%25A5%25E5%25BC%258F%25E7%25BE%258E%25E5%2591%25B3%25E7%2582%25B8%25E9%259B%259E.jpg"><img style="cursor: pointer; width: 353px; height: 251px;" src="http://2.bp.blogspot.com/-h_1v6JLhq7g/TWptr1FqeUI/AAAAAAAAG9k/RFkwMsI8sHw/s400/%25E6%2597%25A5%25E5%25BC%258F%25E7%25BE%258E%25E5%2591%25B3%25E7%2582%25B8%25E9%259B%259E.jpg" alt="" id="BLOGGER_PHOTO_ID_5578391688204417346" border="0" /></a><br /><br /><br /><br />材料: (2人份)<br /><br />雞腿肉 - 250g<br /><br />&lt;醃料&gt;<br />酒 - 2茶匙<br />薑蓉 - 1茶匙<br />ANINOMOTO雞粉 - 1茶匙<br />醬油 - 1茶匙<br />胡椒 - 少許<br /><br />麵粉 - 3湯匙<br />鷹粟粉 - 1 湯匙<br />沙律油 - 適量<br /><br /><br />製作方法:<br /><br />1. 雞肉切至容易食用大小<br />2. 用醃料醃雞肉<br />3. 雞肉先上粟粉和麵粉<br />4. 在炸鍋中加熱沙律油至160℃<br />5. 用中火炸雞肉3至4分鐘取出<br />6. 再用大火返炸1分鐘<br />7. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1987008257751497768?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-61714556891878926142011-02-28T10:30:00.001+08:002012-02-03T12:44:13.979+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-3EzZE2PdKEQ/TWpgKDgB0tI/AAAAAAAAG9c/6vRN-L2WaHU/s1600/%25E7%2599%25BD%25E6%25B1%2581%25E9%259B%259E%25E7%259A%2587%25E7%25A3%25A8%25E8%258F%2587%25E9%2580%259A%25E5%25BF%2583%25E7%25B2%2589.jpg"><img style="cursor: pointer; width: 353px; height: 251px;" src="http://2.bp.blogspot.com/-3EzZE2PdKEQ/TWpgKDgB0tI/AAAAAAAAG9c/6vRN-L2WaHU/s400/%25E7%2599%25BD%25E6%25B1%2581%25E9%259B%259E%25E7%259A%2587%25E7%25A3%25A8%25E8%258F%2587%25E9%2580%259A%25E5%25BF%2583%25E7%25B2%2589.jpg" alt="" id="BLOGGER_PHOTO_ID_5578376814306382546" border="0" /></a><br /><br /><br /><br />材料: (4人份)<br /><br />雞腿肉 - 1件 (120g)<br />洋蔥 - 1/2個(100g)<br />蘑菇 - 5個<br />通心粉 - 200g<br />麵粉 - 4湯匙<br /><br />鮮奶油 - 1/2茶杯<br />芝士 - 適量<br />沙律油 - 適量<br />牛油 - 2湯匙<br /><br />&lt;白汁&gt;<br />牛奶 - 3 茶杯<br />水 - 2茶杯<br />雞粉 - 1茶匙<br />海鹽 - 1茶匙<br />糖 - 1/2茶匙<br />胡椒 - 少許<br />月桂葉(香葉) - 1張<br /><br /><br /><br />製作方法:<br /><br />1. 洋蔥要剁碎蘑菇切薄片<br />2. 通心粉預先用鹽水煮熟<br />3. 雞腿肉切細件, 在易潔鑊中加熱油, 炒雞肉至9成熟取出備用<br />4. 用廚用紙快速擦乾鑊, 加熱沙律油及牛油<br />5. 在牛油溶掉一半時加入洋蒽, 炒至洋蒽軟身<br />6. 轉用弱火, 加入下麵粉, 不要炒焦, 再入&lt;汁&gt;的材料<br />7. 一邊煮一邊攪拌<br />8. 加入蘑菇, 雞肉及鮮奶油, 轉用中火<br />9. 半份白汁與通心粉混合, 盛到容器中<br />10. 其餘的白汁和材料等舖上最面<br />11. 然後放上芝士在表面, 在預先加熱至200℃的焗爐中焗到表面變得金黃即可<br />12. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6171455689187892614?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-81423519857197159212011-02-28T09:57:00.001+08:002012-02-03T12:44:24.493+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-1aI_BN1nGsc/TWpYZwmkD6I/AAAAAAAAG9U/ebhe7p6V2YU/s1600/%25E6%2597%25A5%25E5%25BC%258F%25E9%25BA%25B5%25E8%25B1%2589%25E9%259D%2592%25E8%258A%25B1%25E9%25AD%259A.jpg"><img style="cursor: pointer; width: 353px; height: 251px;" src="http://4.bp.blogspot.com/-1aI_BN1nGsc/TWpYZwmkD6I/AAAAAAAAG9U/ebhe7p6V2YU/s400/%25E6%2597%25A5%25E5%25BC%258F%25E9%25BA%25B5%25E8%25B1%2589%25E9%259D%2592%25E8%258A%25B1%25E9%25AD%259A.jpg" alt="" id="BLOGGER_PHOTO_ID_5578368288018403234" border="0" /></a><br /><br /><br /><br />材料: (2人份)<br /><br />青花魚(半條) - 200g<br />蔥 - 1條<br />薑 - 4薄片(6g)<br />水 - 2/3 杯<br />酒 - 2湯匙<br />味琳 - 2湯匙<br />糖 - 1湯匙<br />醬油 - 1/2湯匙<br />味之素 - 2/3 茶匙(2g)<br />麵豉 - 2湯匙<br /><br /><br />製作方法:<br /><br />1. 青花魚開邊, 分成兩半<br />2. 在魚上斜切兩刀, 蒽要斜切<br />3. 到易潔鍋加入薑, 水, 酒, 味琳, 糖醬油, 味之素及麵豉等, 大火煮開<br />4. 加入青花魚, 大火煮約1分鐘<br />5. 當湯滾冒起泡, 轉小火煨約5分鐘<br />6. 加入蒽及加蓋煮2分鐘<br />7. 注意水分不足時可加入小量水, 不可煮至完全收乾<br />8. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8142351985719715921?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-11224823098938497982011-02-22T17:24:00.002+08:002012-02-03T12:44:38.717+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-EHuvE0yhthE/TWOA-cyW_jI/AAAAAAAAG9E/5pi-dZohB7g/s1600/%25E6%25B8%2585%25E7%2582%2592%25E8%2593%25AE%25E8%2597%2595%2B%2528%25E8%25BE%25A3%2529.jpg"><img style="cursor: pointer; width: 261px; height: 350px;" src="http://1.bp.blogspot.com/-EHuvE0yhthE/TWOA-cyW_jI/AAAAAAAAG9E/5pi-dZohB7g/s400/%25E6%25B8%2585%25E7%2582%2592%25E8%2593%25AE%25E8%2597%2595%2B%2528%25E8%25BE%25A3%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5576442573982465586" border="0" /></a><br /><br /><br /><br />材料: (2人份)<br /><br />蓮藕 - 140g<br />韓式辣椒醬 - 1湯匙<br />酒 - 1湯匙<br />日本甜料酒 - 1湯匙<br />麻油 - 適量<br /><br /><br />製作方法:<br /><br />1. 蓮藕切半再切薄片, 浸醋水<br />2. 在易潔鑊加熱麻油, 加入蓮藕炒<br />3. 預先將酒, 日本甜料酒和韓式辣椒醬混合<br />4. 將混合好的醬加入蓮藕中, 炒至乾身<br />5. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1122482309893849798?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-86483333457553047582011-02-22T17:13:00.001+08:002012-02-03T12:44:49.883+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-4VDh01zQev0/TWN-W21nHYI/AAAAAAAAG88/xbIxaXlutIw/s1600/%25E7%2589%259B%25E8%2592%25A1%25E8%2593%25AE%25E8%2597%2595%25E6%25B2%2599%25E5%25BE%258B.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-4VDh01zQev0/TWN-W21nHYI/AAAAAAAAG88/xbIxaXlutIw/s400/%25E7%2589%259B%25E8%2592%25A1%25E8%2593%25AE%25E8%2597%2595%25E6%25B2%2599%25E5%25BE%258B.JPG" alt="" id="BLOGGER_PHOTO_ID_5576439694757404034" border="0" /></a><br /><br /><br />材料: (2人份)<br /><br />牛蒡 - 140g<br />蓮藕 - 140g<br />芝麻 - 1湯匙<br />昆布醬油(兩倍濃縮) - 適量<br />蛋黃醬 - 適量<br /><br />製作方法:<br /><br />1. 把牛蒡去皮切絲浸在水中<br />2. 蓮藕切半再切薄片, 浸醋水<br />3, 將牛蒡和蓮藕加入熱水加熱2至3分鐘, 瀝乾備用<br />4. 加入昆布醬油充分混合<br />5. 加入蛋黃醬充分混合<br />6. 牛蒡及蓮藕放入容器並撒上芝麻<br />7. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8648333345755304758?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-85133308347401352072011-02-16T17:51:00.001+08:002012-02-03T12:45:00.175+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-MVHwZSsmP5w/TVuhS8dRLYI/AAAAAAAAG8w/O1kaxB-nzR8/s1600/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E7%2583%25A4%25E9%25BA%25B5%25E5%258C%2585%25E9%25A6%2599%25E8%2595%2589.JPG"><img style="cursor: pointer; width: 350px; height: 262px;" src="http://2.bp.blogspot.com/-MVHwZSsmP5w/TVuhS8dRLYI/AAAAAAAAG8w/O1kaxB-nzR8/s400/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E7%2583%25A4%25E9%25BA%25B5%25E5%258C%2585%25E9%25A6%2599%25E8%2595%2589.JPG" alt="" id="BLOGGER_PHOTO_ID_5574226310639725954" border="0" /></a><br /><br /><br />材料: (2人份)<br /><br />白麵包 - 2塊<br />香蕉 - 1個<br />人造牛油 - 20g<br />糖漿 - 1湯匙<br />糖 - 1湯匙<br /><br />製作方法:<br /><br />1. 將麵包塞放容器內, 可用刀切邊修剪外型(較美觀)<br />2. 將人造牛油, 糖漿和糖加入鍋中加熱<br />3. 香蕉切片後塗上 (2.) 的牛油甜漿<br />4. 將香蕉放進容器中<br />5. 將容器放進"多士爐"加熱至麵包變金色即可<br />6. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8513330834740135207?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-51436628077704822282011-02-15T19:04:00.002+08:002012-02-03T12:45:08.883+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-7UgamqTqCd4/TVpdzDCTNxI/AAAAAAAAG8g/fnFwsMheZF4/s1600/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E5%258D%2597%25E7%2593%259CCheesecake.jpg"><img style="cursor: pointer; width: 350px; height: 241px;" src="http://4.bp.blogspot.com/-7UgamqTqCd4/TVpdzDCTNxI/AAAAAAAAG8g/fnFwsMheZF4/s400/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E5%258D%2597%25E7%2593%259CCheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5573870620394075922" border="0" /></a><br /><br /><br />材料: (4人份)<br /><br />南瓜(熟) -150g<br />Cream Cheese -150g<br />砂糖 - 3湯匙<br />蛋 - 1個<br />牛奶 - 3湯匙<br /><br /><br /><br />製作方法:<br /><br />1. 南瓜在微波爐加熱<br />2. Cream cheese加入南瓜中再加熱的<br />3. 用攪拌器打Cream cheese及南瓜到弄起沫至光滑<br />4. 按順序加入糖, 蛋, 牛奶, 一邊加入一邊混和<br />5. 分8等份加入鋁杯中, 用烤麵包爐烤8至10分鐘<br />6. 看見饀"谷"起即可取出及放入冰相冷卻<br />7. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5143662807770482228?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-10201475611507823392011-02-15T18:41:00.001+08:002012-02-03T12:45:17.800+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-XlQZ-ly9WIM/TVpYgtqIqZI/AAAAAAAAG8Y/pYR11nBmFiE/s1600/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E8%2598%258B%25E6%259E%259C%25E6%2589%25B9.JPG"><img style="cursor: pointer; width: 375px; height: 285px;" src="http://3.bp.blogspot.com/-XlQZ-ly9WIM/TVpYgtqIqZI/AAAAAAAAG8Y/pYR11nBmFiE/s400/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E8%2598%258B%25E6%259E%259C%25E6%2589%25B9.JPG" alt="" id="BLOGGER_PHOTO_ID_5573864807859792274" border="0" /></a><br /><br /><br />材料: (4人份)<br /><br />蘋果 - 1 1/2個<br />冷凍酥皮 - 4張<br />砂糖 - 5 湯匙<br />蛋黃 - 1個<br />牛油 - 50g<br />檸檬汁 - 少許<br />肉桂- 少許<br /><br />冷凍酥皮 - 我用Pampas Puff Pastry<br /><br /><br />製作方法:<br /><br />1. 預先拿出酥皮, 蘋果去皮去芯及切成喜歡大小<br />2. 易潔鑊中加熱牛油, 加入糖及蘋果, 煮至蘋果顏色變深<br />3. 中火加熱至水份差不多收乾, 注意不要加熱過耐至燒焦<br />4. 到水收乾的一刻, 停火及加入檸檬汁和肉桂混合, 並冷卻備用<br />5. 在酥皮上刺上小孔, 左半邊酥皮界上大斜線(面); 右邊則不需(底)<br />6. 長方型的酥皮邊緣塗上蛋黃<br />7. 將蘋果饀放在右邊(底) 將左邊酥皮(面)摺起反到蘋果饀上<br />8. 用叉緣四邊用力壓好; 現在饀巳經包裹在酥皮內了<br />9. 在面塗上蛋黃, 放入預先加熱至攝氏200度的焗爐焗20分鐘<br />10. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1020147561150782339?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-36619144515375529182011-02-15T17:23:00.001+08:002012-02-03T12:45:28.006+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-eMFDp6eazkg/TVpGJzO61wI/AAAAAAAAG8Q/Tdz8VvTXpyo/s1600/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E7%2589%259B%25E5%25A5%25B6%25E7%2585%25AE%25E7%2599%25BD%25E8%258F%259C.jpg"><img style="cursor: pointer; width: 350px; height: 231px;" src="http://2.bp.blogspot.com/-eMFDp6eazkg/TVpGJzO61wI/AAAAAAAAG8Q/Tdz8VvTXpyo/s400/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E7%2589%259B%25E5%25A5%25B6%25E7%2585%25AE%25E7%2599%25BD%25E8%258F%259C.jpg" alt="" id="BLOGGER_PHOTO_ID_5573844623009961730" border="0" /></a><br /><br /><br />材料: (2人份)<br /><br />白菜 - 2大片<br />煙肉(或金華火腿) - 3 片<br /><br /><br />&lt;湯&gt;<br />水 - 100ml<br />牛奶 - 200ml<br />雞精 - 1/2 湯匙<br />歐芹(Parsley) - 少許<br />橄欖油 - 1茶匙<br /><br /><br /><br />製作方法:<br /><br />1. 白菜洗淨瀝乾切件<br />2. 煙肉要切絲<br />3. 加熱橄欖油炒香煙肉后, 加入白菜和&lt;湯&gt;的材料<br />4. 用中火煮10至15分鐘, 隨個人口味加入鹽, 胡椒調味<br />5. 盛到容器, 撒上歐芹<br />6. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3661914451537552918?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-92100190098666278032011-02-15T14:40:00.001+08:002012-02-03T12:45:36.780+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-5ZPiZ-4ClNI/TVogDr6m_kI/AAAAAAAAG8I/Xu6Ez2u9CXw/s1600/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E8%2587%25B3%25E7%2587%259F%25E8%259B%258B%25E8%258F%25A0%25E8%258F%259C.jpg"><img style="cursor: pointer; width: 324px; height: 245px;" src="http://1.bp.blogspot.com/-5ZPiZ-4ClNI/TVogDr6m_kI/AAAAAAAAG8I/Xu6Ez2u9CXw/s400/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E8%2587%25B3%25E7%2587%259F%25E8%259B%258B%25E8%258F%25A0%25E8%258F%259C.jpg" alt="" id="BLOGGER_PHOTO_ID_5573802736524656194" border="0" /></a><br /><br /><br />材料: (1人份)<br /><br />菠菜 - 100g至150g<br />雞蛋 - 1個<br />鹽 - 適量<br />胡椒 - 適量<br /><br /><br /><br />製作方法:<br /><br />1. 菠菜洗淨, 用易潔鑊炒至7成熟, 加入鹽和胡椒調味<br />2. 在可放入微波爐的容器上加入菠菜, 中間準留空間<br />3. 把雞蛋放入中間空間, 蛋黃位用牙籤和筷子等刺入開孔(防在微波爐中爆開)<br />4. 在微波爐加熱1至2分鐘<br />5. 加上醬油,蛋黃醬,茄汁等即完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-9210019009866627803?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-78115593858103200542011-02-15T14:27:00.002+08:002012-02-03T12:45:48.398+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-25zZ4k8R2nw/TVoc_DbVObI/AAAAAAAAG8A/Q6dm-Zkar2s/s1600/%25E5%2590%2589%25E5%2588%2597%25E8%25B1%25AC%25E8%2582%2589%25E8%2594%25AC%25E8%258F%259C%25E5%258D%25B7.jpg"><img style="cursor: pointer; width: 312px; height: 217px;" src="http://2.bp.blogspot.com/-25zZ4k8R2nw/TVoc_DbVObI/AAAAAAAAG8A/Q6dm-Zkar2s/s400/%25E5%2590%2589%25E5%2588%2597%25E8%25B1%25AC%25E8%2582%2589%25E8%2594%25AC%25E8%258F%259C%25E5%258D%25B7.jpg" alt="" id="BLOGGER_PHOTO_ID_5573799358401690034" border="0" /></a><br />吉列豬肉蔬菜卷<br /><br />材料: (4人份)<br /><br />豬肉片(火爐用) - 8片<br />生菜 - 4片<br />鹹梅 - 2個<br />紅蘿蔔 - 1/2個<br />豆角 - 8條<br />麵粉 - 適量<br />雞蛋 (打勻) - 1個<br />麵包糠 - 適量<br />鹽 - 少許<br />胡椒- 少許<br /><br /><br /><br />製作方法:<br /><br />1. 紅蘿蔔, 豆角切成一樣長度的8等分(長約12cm)<br />2. 用鹽水先煮熟再切半(長約6cm), 備用<br />3. 一片豬肉片上撒上少量鹽(1/4茶匙), 放上大小合適的生菜片, 加上少量鹹梅<br />4. 加入紅蘿蔔和豆角, 連豬肉片等全部卷起, 稍微卷緊一點<br />5. 豬肉卷舖上麵粉糠, 加上蛋液, 再舖上一層麵包糠<br />6. 將豬肉卷加入油溫約約攝氏一百七十度炸至金黃色<br />7. 上碟, 斜切<br />8. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7811559385810320054?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-30879028499703692462011-02-15T13:32:00.001+08:002012-02-03T12:45:56.975+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-O7xYEqZB7Uk/TVoSbHmkPcI/AAAAAAAAG74/f0rgSY8UPWw/s1600/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E9%2585%25B8%25E5%25A5%25B6%25E6%2585%2595%25E6%2596%25AF.jpg"><img style="cursor: pointer; width: 286px; height: 214px;" src="http://1.bp.blogspot.com/-O7xYEqZB7Uk/TVoSbHmkPcI/AAAAAAAAG74/f0rgSY8UPWw/s400/%25E8%25B6%2585%25E7%25B0%25A1%25E5%2596%25AE%25E9%2585%25B8%25E5%25A5%25B6%25E6%2585%2595%25E6%2596%25AF.jpg" alt="" id="BLOGGER_PHOTO_ID_5573787745930984898" border="0" /></a><br /><br /><br />材料: (4人份)<br /><br />酸奶(乳酪/Yogurt) - 200g <br />鮮奶油(Whipping cream) - 100cc <br />砂糖 - 10g <br />明膠 - 5g<br />水果醬 (syrup) - 適量<br /><br /><br />製作方法:<br /><br />1. 用熱水浸泡明膠至軟化<br />2. 砂糖加入鮮奶油打起<br />3. 加入酸奶至打至起身的鮮奶油, 輕輕地混和<br />4. 再快速加入明膠混合<br />5. 放入容器內及到冰箱冷卻至少2小時<br />6. 可加上syrup, 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3087902849970369246?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-84070682140384216482011-02-15T13:30:00.001+08:002012-02-03T12:46:06.085+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-YFkb4ePmguA/TVoPfvcxBnI/AAAAAAAAG7w/b7d_ebYCM7o/s1600/%25E6%259A%2596%25E8%25BA%25AB%25E8%2596%2591%25E5%2591%25B3%25E8%25B1%2586%25E6%25BC%25BF%25E7%2586%25B1%25E9%25A3%25B2.jpg"><img style="cursor: pointer; width: 350px; height: 231px;" src="http://4.bp.blogspot.com/-YFkb4ePmguA/TVoPfvcxBnI/AAAAAAAAG7w/b7d_ebYCM7o/s400/%25E6%259A%2596%25E8%25BA%25AB%25E8%2596%2591%25E5%2591%25B3%25E8%25B1%2586%25E6%25BC%25BF%25E7%2586%25B1%25E9%25A3%25B2.jpg" alt="" id="BLOGGER_PHOTO_ID_5573784526811891314" border="0" /></a><br /><br /><br />材料: (2人份)<br /><br />紅茶（lipton茶包 ) - 2個<br />熱水 - 200ml<br />豆漿 - 200ml<br />薑汁 - 2 茶匙<br />紅糖 (太古) - 3湯匙<br /><br /><br />製作方法:<br /><br />1. 熱水先浸泡紅茶包3分鐘, 取出茶包<br />2. 紅茶中加入紅糖, 若喜愛更熱, 可在微波爐中加熱20秒<br />3. 在杯中加入薑汁, 再倒入微溫的豆漿<br />4. 熱熱的紅茶加入豆漿杯中<br />5. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8407068214038421648?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-18457398598478913622011-02-15T13:15:00.001+08:002012-02-03T12:46:27.908+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-NWW1wxOxGbM/TVoMHe-99yI/AAAAAAAAG7g/jwLeKksA3Lw/s1600/%25E6%2598%258E%25E5%25A4%25AA%25E5%25AD%2590%25E6%25BB%2591%25E8%25B1%2586%25E8%2585%2590.jpg"><img style="cursor: pointer; width: 350px; height: 231px;" src="http://3.bp.blogspot.com/-NWW1wxOxGbM/TVoMHe-99yI/AAAAAAAAG7g/jwLeKksA3Lw/s400/%25E6%2598%258E%25E5%25A4%25AA%25E5%25AD%2590%25E6%25BB%2591%25E8%25B1%2586%25E8%2585%2590.jpg" alt="" id="BLOGGER_PHOTO_ID_5573780811540199202" border="0" /></a><br /><br /><br /><br />材料: (2人份)<br /><br />豆腐 - 1份<br />明太子 - 1/2 份<br />米酒 - 2 茶匙<br />味醂 - 1 茶匙<br />麻油 - 2 茶匙<br />黑芝麻 - 1/2 茶匙<br /><br /><br />製作方法:<br /><br />1. 豆腐切丁方<br />2. 將明太子切件, 加入米酒, 味醂等充分混合<br />3. 易潔鍋中加熱麻油, 將豆腐煎至淺黃色顏色<br />4. 再加入明太子炒1分鐘<br />5. 上碟, 加上黑芝麻<br />6. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1845739859847891362?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-71608695498316931632010-10-19T16:58:00.001+08:002012-02-03T12:46:36.636+08:00<a href="http://3.bp.blogspot.com/_uTys1QPS4E8/TL1d1j5dQlI/AAAAAAAAGY4/8TmGx6jkGeQ/s1600/%E9%B9%B9%E7%89%9B%E8%82%89%E7%84%97%E6%A4%B0%E8%8F%9C.jpg"><img style="WIDTH: 273px; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529679092231520850" alt="" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TL1d1j5dQlI/AAAAAAAAGY4/8TmGx6jkGeQ/s400/%E9%B9%B9%E7%89%9B%E8%82%89%E7%84%97%E6%A4%B0%E8%8F%9C.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div>材料: (4人份)<br /><br />椰菜 - 600克<br />鹹牛肉 - 200克<br />煙肉 - 100g<br />雞湯 - 2茶杯<br />洋蔥 - 1/2個<br />牛油 - 20克<br />鹽 - 少許<br />胡椒 - 少許<br />肉豆寇粉 - 少許<br /><br /><br />製作方法:<br /><br />1. 椰菜每片會洗淨, 備用<br />2. 洋蔥切條用牛油炒至金黃色, 再加入煙肉粒一起炒<br />3. 鹹牛肉, 肉豆寇粉和2的材料混合<br />4. 在焗盤舖上三片椰菜, 再加入3的材料的1/2量，<br />5. 再舖上椰菜, 再加上餘下3的材料, 最頂也舖上椰菜, 加入雞湯<br />6. 用預熱220℃高速烤爐焗15分<br />7. 完成 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7160869549831693163?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-14551703696162617542010-10-19T14:18:00.002+08:002012-02-03T12:46:45.780+08:00<a href="http://2.bp.blogspot.com/_uTys1QPS4E8/TL04b8e_pMI/AAAAAAAAGYw/Rx1gtqFQavo/s1600/%E6%97%A5%E5%BC%8F%E5%90%89%E5%88%97%E8%B1%AC%E6%8E%92.jpg"><img style="WIDTH: 350px; HEIGHT: 231px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529637970224587970" alt="" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TL04b8e_pMI/AAAAAAAAGYw/Rx1gtqFQavo/s400/%E6%97%A5%E5%BC%8F%E5%90%89%E5%88%97%E8%B1%AC%E6%8E%92.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div>材料: (2人份)<br /><br />豬排(薄) - 200克<br />鹽 - 少許<br />胡椒 - 少許<br /><br />麵粉 - 1.5大湯匙<br />蛋 - 1個<br />芝士粉 - 3大湯匙<br />麵包糠 - 1至1.5茶杯<br /><br />炸油 - 適<br />椰菜(切絲) - 1/8個<br />蕃茄 - 1個<br /><br /><br />製作方法:<br /><br />1. 豬排肉錘敲打變鬆變薄, 豬排上撒上鹽和胡椒<br />2. 將蛋打勻, 加入麵粉和芝士粉好好混合<br />3. 蕃茄去蒂切4等份<br />4. 鍋中的油加熱至170℃<br />5. 將豬排放到麵漿後, 取出並均勻按上麵包糠<br />6. 放入鍋中炸至金黃色及浮起<br />7. 取出放在碟上, 加上椰菜和蕃茄<br />8. 食用時可用蛋黃醬, 沙律醬或Tabasco配搭</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1455170369616261754?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-46126021605238913132010-10-19T14:02:00.001+08:002012-02-03T12:46:59.601+08:00<a href="http://4.bp.blogspot.com/_uTys1QPS4E8/TL00qWf_81I/AAAAAAAAGYo/9Pc0vUHPFtE/s1600/%E7%B0%A1%E5%96%AE%E6%B3%A1%E8%8F%9C%E8%B1%AC%E8%82%89%E6%98%A5%E5%8D%B7.JPG"><img style="WIDTH: 350px; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529633819679781714" alt="" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TL00qWf_81I/AAAAAAAAGYo/9Pc0vUHPFtE/s400/%E7%B0%A1%E5%96%AE%E6%B3%A1%E8%8F%9C%E8%B1%AC%E8%82%89%E6%98%A5%E5%8D%B7.JPG" border="0" /></a><br /><div></div><br /><div></div><br /><div>材料: (20個)<br /><br />餃子皮(大) - 20張<br />泡菜 - 適量<br />韭菜 - 1小束<br />豬絞肉 - 50克<br />芝麻油 - 1/ 2小湯匙<br />沙律油 - 適量<br /><br />製作方法:<br /><br />1. 韭菜洗淨切小段<br />2. 將豬絞肉, 泡菜, 韭菜和芝麻油混合好<br />3. 平放餃子皮, 加入饀料包春卷, 用水封邊<br />4. 平底鍋加熱沙律油, 油要蓋到起碼春卷1/2處<br />5. 油滾後, 中火煎炸春卷<br />6. 直至春卷變金黃色<br />7. 完成 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4612602160523891313?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-44499715834723057562010-10-19T13:50:00.002+08:002012-02-03T12:47:21.461+08:00<a href="http://1.bp.blogspot.com/_uTys1QPS4E8/TL0x2Imtw0I/AAAAAAAAGYg/aoDszCEq9ao/s1600/%E8%B6%85%E7%B0%A1%E5%96%AE%E9%BA%BB%E5%A9%86%E8%B1%86%E8%85%90.jpg"><img style="WIDTH: 327px; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529630723573400386" alt="" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TL0x2Imtw0I/AAAAAAAAGYg/aoDszCEq9ao/s400/%E8%B6%85%E7%B0%A1%E5%96%AE%E9%BA%BB%E5%A9%86%E8%B1%86%E8%85%90.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div>材料: (5人份)<br /><br />豬絞肉 - 400克<br />洋蔥(大) - 1個<br />豆腐 - 1份<br />豉油 - 1大湯匙<br />蠔油 - 1大湯匙<br />燒酒 - 1大湯匙<br />糖 - 1小湯匙<br />薑蓉 - 2小湯匙<br />蒜蓉 - 2小湯匙<br />豆瓣醬 - 1至3小湯匙<br />雞湯(或水) - 4茶杯<br />芝麻油 - 適量<br /><br />製作方法:<br /><br />1. 洋蒽會切超細粒<br />2.平底鍋中加熱芝麻油, 炒豆瓣醬<br />3. 加入豬絞肉, 炒1分鐘後加上洋蔥粒, 好好混合<br />4. 按上次序加入其他調味料<br />5. 一邊攪拌一邊煮約10分鐘<br />6. 加入切成丁方的豆腐, 再煮1分鐘<br />7. 完成 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4449971583472305756?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-89674205652931414262010-10-19T13:31:00.002+08:002012-02-03T12:47:32.337+08:00<a href="http://3.bp.blogspot.com/_uTys1QPS4E8/TL0tYpKxhCI/AAAAAAAAGYY/e-q_vLE6Evs/s1600/%E7%85%A7%E7%87%92%E8%B1%AC%E8%82%89%E5%8D%B7.JPG"><img style="WIDTH: 350px; HEIGHT: 234px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529625818871989282" alt="" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TL0tYpKxhCI/AAAAAAAAGYY/e-q_vLE6Evs/s400/%E7%85%A7%E7%87%92%E8%B1%AC%E8%82%89%E5%8D%B7.JPG" border="0" /></a><br /><div></div><br /><div></div><br /><div>材料: (3人份)<br /><br />豬腩片 - 10片<br />蘿蔔 - 半條<br />味醂 - 1大湯匙<br />めんつゆ醬油 - 1大湯匙<br />蒜蓉 - 隨個人喜好<br /><br />製作方法:<br /><br />1. 蘿蔔去皮切成容易食用的長條<br />2. 放在加了水的淺碟內, 用微波爐加熱3分鐘<br />3. 用豬腩片卷起蘿蔔<br />4. 在平底鍋中加熱油, 放入豬肉卷<br />5. 維持中火, 煎至豬腩片的肥油溢出<br />6. 最後加入其他調味, 炒至醬汁杰身<br />7. 完成</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8967420565293141426?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-66590254034966601572010-10-19T12:48:00.002+08:002012-02-03T12:47:40.782+08:00<a href="http://2.bp.blogspot.com/_uTys1QPS4E8/TL0jHe_FDpI/AAAAAAAAGYQ/gWIwZ3nISDY/s1600/%E8%B6%85%E7%B0%A1%E5%96%AE%E5%92%96%E5%93%A9%E7%83%8F%E5%86%AC.jpg"><img style="WIDTH: 323px; HEIGHT: 244px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529614528964529810" alt="" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TL0jHe_FDpI/AAAAAAAAGYQ/gWIwZ3nISDY/s400/%E8%B6%85%E7%B0%A1%E5%96%AE%E5%92%96%E5%93%A9%E7%83%8F%E5%86%AC.jpg" border="0" /></a><br /><br /><br />材料: (4人份)<br /><br />豬腩片 - 150克<br />椰菜 - 1/4個<br />韭菜 - 1小束<br />雜菜(豆芽, 本菇, 紅蘿蔔等) - 適量<br />油豆腐 - 1件<br /><br />めんつゆ醬油(2倍濃縮) - 1/2茶杯<br />水 - 4茶杯<br />咖哩烏冬(日式超巿有售) - 4個<br />牛奶 - 1茶杯<br />蒜 - 適量<br /><br />製作方法:<br /><br />1. 將咖哩烏冬加進有水的鍋上加熱, 加入牛奶攙和<br />2. 所有食材切至容易食用大小, 放入鍋中排列好<br />3. 加熱至豬腩片全熟即可收火<br />4. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6659025403496660157?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-61993383570423661742010-10-19T12:31:00.001+08:002012-02-03T12:47:51.091+08:00<a href="http://1.bp.blogspot.com/_uTys1QPS4E8/TL0fSsGLmEI/AAAAAAAAGYI/L2zgad6CN4U/s1600/%E6%97%A5%E5%BC%8F%E9%B9%BD%E7%87%92%E8%B1%AC%E6%8E%92.jpg"><img style="WIDTH: 350px; HEIGHT: 228px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529610323416029250" alt="" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TL0fSsGLmEI/AAAAAAAAGYI/L2zgad6CN4U/s400/%E6%97%A5%E5%BC%8F%E9%B9%BD%E7%87%92%E8%B1%AC%E6%8E%92.jpg" border="0" /></a><br /><div></div><br /><div>材料: (4人份)<br /><br />豬排 - 800至1000克<br />鹽 - 1大湯匙<br />胡椒 - 適量<br />蒜粉 - 適量<br />橄欖油 - 1大湯匙<br />生菜 - 1/2個<br />檸檬 - 1/2個<br /><br /><br />製作方法:<br /><br />1. 洗淨豬排, 用叉子刺豬排骨邊或較厚地方, 使其更易熟透<br />2. 豬排擦上鹽,胡椒, 蒜粉醃 10分鐘<br />3. 生菜洗淨切至容易食用大小, 瀝乾<br />4. 檸檬4切等份, 備用<br />5. 焗爐預熱至220℃<br />6. 將橄欖油加入豬排混合<br />7. 在燒烤架上塗上薄薄的橄欖油, 將豬排放上架上<br />8. 將焗爐溫度較至180℃, 大約烤15分鐘, 豬排表面變成黃色<br />9. 將豬排反轉, 同樣約烤15分鐘<br />10. 將生菜和檸檬放上碟上, 加上熱騰騰的豬排<br />11. 完成 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6199338357042366174?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-51058320031256664002010-10-18T18:47:00.003+08:002012-02-03T12:53:14.622+08:00<a href="http://4.bp.blogspot.com/_uTys1QPS4E8/TLwl6GchO3I/AAAAAAAAGYA/khiaRSw05hs/s1600/%E6%98%8E%E5%A4%AA%E5%AD%90%E7%82%B8%E8%B1%AC%E6%8E%92%E5%8D%B7.jpg"><img style="WIDTH: 350px; HEIGHT: 231px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529336122596998002" alt="" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TLwl6GchO3I/AAAAAAAAGYA/khiaRSw05hs/s400/%E6%98%8E%E5%A4%AA%E5%AD%90%E7%82%B8%E8%B1%AC%E6%8E%92%E5%8D%B7.jpg" border="0" /></a><br /><br /><br />材料: (2人份)<br /><br />豬排(薄片) - 10片<br />明太子 - 1條<br />紫蘇葉 - 6張<br /><br />&lt;炸漿&gt;<br />麵粉 - 1.5大湯匙<br />雞蛋(打勻) - 1個<br />麵包糠 - 1茶杯<br /><br />油 - 適量<br />生菜 - 2至4片<br />蛋黃醬 - 適量<br /><br /><br />製作方法:<br /><br />1. 明太子切好<br />2. 紫蘇葉切半<br />3. 油預熱至170℃<br />4. 在砧板上平放豬肉, 放上紫蘇葉和明太子, 卷起豬肉做成卷<br />5. 雞漿加入麵粉攪好, 豬肉卷蘸好麵粉漿再均勻撒上麵包糠<br />6. 豬肉卷放入170℃的熱油炸, 炸至變美麗的金黃色可取出<br />7. 碟上生菜, 豬排卷和蛋黃醬<br />8. 完成<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5105832003125666400?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-27358151368831843132010-10-18T18:31:00.002+08:002012-02-03T12:48:11.978+08:00<a href="http://4.bp.blogspot.com/_uTys1QPS4E8/TLwiLIER8RI/AAAAAAAAGX4/GRL07JgvzqM/s1600/%E6%97%A5%E5%BC%8F%E5%A7%9C%E7%87%92%E8%B1%AC%E6%8E%92.jpg"><img style="WIDTH: 350px; HEIGHT: 228px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529332017043468562" alt="" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TLwiLIER8RI/AAAAAAAAGX4/GRL07JgvzqM/s400/%E6%97%A5%E5%BC%8F%E5%A7%9C%E7%87%92%E8%B1%AC%E6%8E%92.jpg" border="0" /></a><br /><div><br /><br />材料: (4人份)<br /><br />豬排 - 12至16件<br /><br />&lt;醃 - 調味&gt;<br />酒 - 1大湯匙<br />姜汁 - 1大湯匙<br /><br />&lt;調味&gt;<br />酒 - 1大湯匙<br />味醂 - 2大湯匙<br />糖 - 1大湯匙<br />豉油 - 1大湯匙<br />老姜 - 適量<br /><br />沙拉油 - 1大湯匙子<br />椰菜 - 1/8個<br />蘿蔔芽 - 1/2小袋<br />蕃茄 - 1個<br /><br /><br /><br />製作方法:<br /><br /><br />1.豬排切至容易吃的大小, 預先用&lt;醃 - 調味&gt;醃10分鐘<br />2. 椰菜去芯, 洗淨切絲及瀝亁; 蘿蔔芽去根洗淨瀝乾; 蕃茄去蒂洗淨及切8小件<br />3.平底鍋用大火加熱沙拉油, 炒豬排至8分熟後加上&lt;調味&gt;, 直至炒熟<br />4. 碟上裝上椰菜, 蘿蔔芽和豬排, 最後放上蕃茄, 完成</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2735815136883184313?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-23292961876092415372010-10-18T18:05:00.003+08:002012-02-03T12:48:21.098+08:00<a href="http://4.bp.blogspot.com/_uTys1QPS4E8/TLwcGvOf3GI/AAAAAAAAGXw/4ku-EmgN8bY/s1600/%E6%97%A5%E5%BC%8F%E7%87%92%E9%A4%83%E5%AD%90%28%E8%B1%AC%E8%82%89%29.jpg"><img style="WIDTH: 350px; HEIGHT: 232px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529325344586194018" alt="" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TLwcGvOf3GI/AAAAAAAAGXw/4ku-EmgN8bY/s400/%E6%97%A5%E5%BC%8F%E7%87%92%E9%A4%83%E5%AD%90%28%E8%B1%AC%E8%82%89%29.jpg" border="0" /></a><br /><div></div><br /><div><br />材料: (4人份)<br /><br />餃子皮 - 40張<br />豬絞肉 - 150～170克<br />大白菜 - 1個<br />a. 鹽 - 1小湯匙<br />韭菜 - 約1束<br />b. 鹽 - 少許<br /><br /><br />&lt;調味料&gt;<br />薑汁 - 適量<br />紹興酒 - 1大湯匙<br />鹽 - 少許<br />胡椒 - 少許<br />豉油 - 1/2大湯匙<br />芝麻油 - 2小湯匙<br />生粉 - 1.5 大湯匙子<br />沙拉油 - 適量<br /><br /><br />&lt;蘸汁&gt;<br />醋 - 2大湯匙<br />豉油 - 2大湯匙<br />辣油 - 適量<br /><br />製作方法:<br /><br />1. 大白菜用1小湯匙醃約10分鐘, 掃走菜上的鹽粉, 瀝乾切絲<br />2. 韭菜用少許鹽醃5分鐘, 掃走菜上的鹽粉, 瀝乾切成容易食的大小<br />3. 將豬絞肉, 大白菜絲, 韭菜條和&lt;調味料&gt;放入碗中混合好<br />4. 用湯匙盛好饀包入餃子皮, 皮邊加水黏合包好<br />5. 平底鍋上加入沙拉油加熱, 排好餃子增強至中火耐心煎烤至有淡金黃色<br />6. 備好1碗熱水(剛蓋至餃子1/3高), 加入平底鍋中<br />7. 加蓋及用中火約蒸焗3至4分鐘<br />8. 焗3至4分鐘後要轉大火燒至去走鍋底濕氣<br />9. 沿鍋邊加入少許沙拉油, 燒至餃子底變金黃<br />10. 完成 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2329296187609241537?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-45607116263828797312010-10-18T17:31:00.002+08:002012-02-03T12:48:29.973+08:00<a href="http://3.bp.blogspot.com/_uTys1QPS4E8/TLwT-J50msI/AAAAAAAAGXo/WKqHF4pOpBA/s1600/%E6%B0%B4%E6%9E%9C%E7%81%AB%E8%85%BF%E9%80%9A%E7%B2%89%E6%B2%99%E5%BE%8B.jpg"><img style="WIDTH: 350px; HEIGHT: 228px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529316401035385538" alt="" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TLwT-J50msI/AAAAAAAAGXo/WKqHF4pOpBA/s400/%E6%B0%B4%E6%9E%9C%E7%81%AB%E8%85%BF%E9%80%9A%E7%B2%89%E6%B2%99%E5%BE%8B.jpg" border="0" /></a><br /><div></div><br /><div><br />一流的減肥健美午餐 ^^<br /><br />材料: (4人份)<br /><br />通心粉(煮) - 60克<br />鹽 - 1.5 小湯匙1<br />芒果 - 1/2個<br />奇異果 - 1/2個<br />黑毛豬火腿 - 6至8片(件)<br />紅生菜Sunny lettuce - 2片(件)<br /><br />&lt;調味汁&gt;<br />日本甘醋 - 2小湯匙<br />檸檬汁 - 1/2個<br />橄欖油 - 2小湯匙<br />鹽 - 少許<br />胡椒 - 少許<br /><br />製作方法:<br /><br />1. 芒果去皮去核切粒<br />2. 奇異果去皮切粒<br />3. 紅生菜洗淨瀝乾<br />4. 黑毛豬火腿和紅生菜切至容易吃的大小<br />5. 混合&lt;調味汁&gt;<br />6. 把鹽放入熱水至溶化, 加入通心粉攪勻後去水瀝乾<br />7. 通心粉和調味汁混合<br />8. 最後加入水果, 紅生菜和黑毛豬火腿<br />9. 完成</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4560711626382879731?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-49985007877674238482010-10-18T17:11:00.001+08:002012-02-03T12:48:42.509+08:00<a href="http://4.bp.blogspot.com/_uTys1QPS4E8/TLwPdHupo9I/AAAAAAAAGXg/yFKHlhDt_rc/s1600/%E8%8D%89%E8%8E%93%E8%B1%86%E6%B2%99%E6%B3%A2%E5%AD%90.jpg"><img style="WIDTH: 350px; HEIGHT: 231px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529311435469464530" alt="" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TLwPdHupo9I/AAAAAAAAGXg/yFKHlhDt_rc/s400/%E8%8D%89%E8%8E%93%E8%B1%86%E6%B2%99%E6%B3%A2%E5%AD%90.jpg" border="0" /></a><br /><div><br /><br />材料: (4人份)<br /><br />豆沙 - 150克<br />草莓 - 4至8粒<br />寒天粉 - 2克<br />水 - 250亳升<br />糖 - 2.5 大湯匙<br />日本葛粉 - 2至3大湯匙<br />水 - 4大湯匙<br /><br />製作方法:<br /><br />1. 草莓取蒂洗淨除瀝乾<br />2. 豆沙餡分為4至8等份, 豆沙以草莓做芯團包, 用手搓至圓滑(如搓湯圓)<br />3. 葛粉和4大湯匙的水混合<br />4. 鍋中放入水250亳升, 加入寒天粉並用中火加熱, 攪拌<br />5. 加上糖混和至溶化, 再煮1分鐘後改用細火<br />6. 將4中的葛粉水加入5裡, 一直攪和維持細火加熱至透明感<br />7. 將豆沙粒分開放在碟上, 將 6 的寒天分別加上每粒豆沙粒頂上<br />8. 寒天會沿豆沙粒將之包圍及凝固<br />9. 完成 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4998500787767423848?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-29745128438690423822010-10-18T16:53:00.001+08:002012-02-03T12:48:52.270+08:00<a href="http://1.bp.blogspot.com/_uTys1QPS4E8/TLwLJQlZgvI/AAAAAAAAGXY/MUHWcP9jkm8/s1600/%E6%B5%AA%E6%BC%AB%E5%A3%AB%E5%A4%9A%E5%95%A4%E6%A2%A8%E5%B8%83%E4%B8%81.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529306696202683122" alt="" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TLwLJQlZgvI/AAAAAAAAGXY/MUHWcP9jkm8/s400/%E6%B5%AA%E6%BC%AB%E5%A3%AB%E5%A4%9A%E5%95%A4%E6%A2%A8%E5%B8%83%E4%B8%81.jpg" border="0" /></a><br /><div></div><br /><div><br />材料: (4人份)<br /><br />草莓 - 約180克<br />牛奶 - 150cc<br />砂糖 - 13克<br />煉奶 - 2 大湯匙<br /><br />草莓油(Strawberry Extract) - 4至5滴<br />明膠粉 - 5克<br />水 - 1.5大湯匙<br /><br /><br />製作方法:<br /><br />1. 明膠粉用水預先浸泡<br />2. 草莓取蒂洗淨, 連用草莓油放入攪拌機攪至細滑<br />3. 把牛奶, 煉奶和砂糖放入小鍋攙和, 用弱中火加熱<br />4. 在沸騰之前放入浸泡的明膠粉好好混和<br />5. 取出並用濾網過濾明膠, 稍稍放涼至室溫, 加入草莓液均勻混合<br />6. 草莓混合物放到茶杯<br />7. 用冰箱冷卻4小時即成<br />8. 可隨喜好加上忌廉, 煉奶, 雪糕或草莓醬一起食用 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2974512843869042382?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-9616916705481157952010-10-18T16:34:00.005+08:002012-02-03T17:47:05.181+08:00<a href="http://2.bp.blogspot.com/-gkSFYF-VldU/TyutFRxjVyI/AAAAAAAAK3g/N5LWo9YtVS0/s1600/%25E6%2597%25A5%25E5%25BC%258F%25E5%25A3%25AB%25E5%25A4%259A%25E5%2595%25A4%25E6%25A2%25A8%25E9%2586%25AC.jpg"><img style="cursor:pointer; cursor:hand;width: 350px; height: 196px;" src="http://2.bp.blogspot.com/-gkSFYF-VldU/TyutFRxjVyI/AAAAAAAAK3g/N5LWo9YtVS0/s400/%25E6%2597%25A5%25E5%25BC%258F%25E5%25A3%25AB%25E5%25A4%259A%25E5%2595%25A4%25E6%25A2%25A8%25E9%2586%25AC.jpg" alt="" id="BLOGGER_PHOTO_ID_5704843659177056034" border="0" /></a><br /><br /><div></div><br /><div>可加在啫喱, 布甸和雪糕上食用, 增添美味<br /><br />材料:<br /><br />草莓 - 1小盒<br />糖 - 適量<br />檸檬汁 - 適量<br /><br /><br /><br />製作方法:<br /><br />1. 草莓去蒂<br />2. 把草莓放入鍋加熱及用小义壓草莓<br />3. 加入糖和檸檬汁, 小心控制火力不要燒焦<br />4. 一直用弱火煮至稍乾, 加入容器<br />5. 放入雪箱中備用, 完成</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-961691670548115795?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-56476248426603724522010-10-18T16:22:00.001+08:002012-02-03T12:49:10.979+08:00<a href="http://1.bp.blogspot.com/_uTys1QPS4E8/TLwD_n5MPBI/AAAAAAAAGXI/DVyr3qqfLVM/s1600/%E7%99%BD%E9%85%92%E7%87%B4%E6%A2%A8.jpg"><img style="WIDTH: 350px; HEIGHT: 228px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529298834079628306" alt="" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TLwD_n5MPBI/AAAAAAAAGXI/DVyr3qqfLVM/s400/%E7%99%BD%E9%85%92%E7%87%B4%E6%A2%A8.jpg" border="0" /></a><br /><div><br />材料: (4人份)<br /><br />梨 - 2至3個<br />白葡萄酒 - 400亳升<br />砂糖 - 4至5大湯匙<br />蜂蜜 - 2大湯匙<br />肉桂棒 - 2個<br />丁香(香料) - 4個<br /><br /><br /><br />製作方法:<br /><br />1. 把梨分成4均分, 剝皮去芯<br />2. 在梨上用牙簽刺小洞並放入丁香<br />3. 把白葡萄酒, 砂糖, 蜂蜜, 肉桂棒放入不鏽鋼的鍋用大火加熱<br />4. 放入梨煮10至15分鐘<br />5. 放出備用至室溫才放入冰箱冷卻<br />6. 完成 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5647624842660372452?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-67972556907969016392010-10-18T14:21:00.003+08:002012-02-03T12:49:22.735+08:00<a href="http://2.bp.blogspot.com/_uTys1QPS4E8/TLvuv-cZPuI/AAAAAAAAGXA/-Bb3s4a9d08/s1600/%E8%A6%86%E7%9B%86%E8%8E%93%E6%A1%83%E9%9B%B2%E5%96%B1%E5%97%B1%E5%B8%83%E7%94%B8.jpg"><img style="WIDTH: 250px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529275475510771426" alt="" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TLvuv-cZPuI/AAAAAAAAGXA/-Bb3s4a9d08/s400/%E8%A6%86%E7%9B%86%E8%8E%93%E6%A1%83%E9%9B%B2%E5%96%B1%E5%97%B1%E5%B8%83%E7%94%B8.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div>材料: (4人份)<br /><br />蛋黃 - 3個<br />砂糖 - 40克<br />牛奶 - 150亳升<br />雲哩嗱籽 - 1/3枝<br />明膠片 - 3.5克<br />鮮奶油 - 150亳升<br />黃桃(罐頭) - 100克<br />覆盆莓 - 50g<br />檸檬汁 - 1茶匙<br />糖粉 - 15克<br />薄荷葉 - 適量<br /><br /><br /><br />製作方法:<br /><br />1. 打鮮奶油至挺身<br />2. 蛋黃, 砂糖和雲哩嗱籽充分打勻<br />3. 牛奶和雲哩嗱枝放入鍋加溫但不要加熱至沸騰<br />4. 將3(取走雲哩嗱枝)加入2中混合<br />5. 將4再加回到鍋中, 維持在 83℃<br />6. 用橡膠刮刀 一邊攙和和加入明膠片直至溶掉<br />7. 倒出至碗中冷卻(碗放在加滿冰的大碗中冷卻), 繼續攪拌<br />8. 1加入7中用橡膠刮刀混合<br />9. 加到容器及放入冰箱冷卻<br />10. 黃桃(請留下少許作裝飾用), 覆盆莓和檸檬汁加在攪拌器中攪合後加上糖粉及混合<br />11. 果醬, 黃桃和薄荷葉加上布甸上即完成 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6797255690796901639?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-34916065969947817342010-10-18T14:01:00.002+08:002012-02-03T12:49:35.733+08:00<a href="http://2.bp.blogspot.com/_uTys1QPS4E8/TLvnNuB2maI/AAAAAAAAGW4/AdECECgD6yw/s1600/%E8%98%8B%E6%9E%9C%E9%9B%AA%E7%B3%95%E6%9B%B2%E5%A5%87.jpg"><img style="WIDTH: 250px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529267190407535010" alt="" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TLvnNuB2maI/AAAAAAAAGW4/AdECECgD6yw/s400/%E8%98%8B%E6%9E%9C%E9%9B%AA%E7%B3%95%E6%9B%B2%E5%A5%87.jpg" border="0" /></a><br /><div><br />材料: (2人份)<br /><br />&lt;蘋果肉&gt;<br />蘋果 - 1/2個<br />砂糖 - 25克<br />牛油 - 25克<br /><br />&lt;奶油&gt;<br />SOUR CREAM -50克<br />糖粉 - 20克<br />鮮奶油 - 50克<br /><br />曲奇餅 - 適量<br />雲喱嗱雪糕 - 適量<br />肉桂粉 - 少許<br />薄荷葉 - 適量<br /><br /><br />製作方法:<br /><br />1. &lt;蘋果肉&gt;製法是把砂糖及牛油放入平底煎鍋用細火加熱至溶化<br />2. 加上切好的蘋果肉慢慢攪拌, 小心不要加熱過頭至焦燶, 取出備用<br />3. &lt;奶油&gt;製法是先混合SOUR CREAM和糖粉<br />4. 鮮奶油打起至挺身加入混合好的SOUR CREAM<br />5. 在玻璃杯中加入蘋果肉, 奶油, 碎曲奇餅和雲喱嗱雪榚重疊加入<br />6. 撒上肉桂粉在表面及用薄荷葉裝餅, 完成 </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3491606596994781734?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-71190647048882907182010-10-18T13:40:00.003+08:002012-02-03T12:49:48.206+08:00<a href="http://2.bp.blogspot.com/_uTys1QPS4E8/TLvigjomWOI/AAAAAAAAGWw/D85g9LRv4ek/s1600/%E5%B7%A8%E5%B3%B0%E6%8F%90%E5%AD%90%E6%9E%9C%E5%87%8D.jpg"><img style="WIDTH: 380px; HEIGHT: 280px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529262016476633314" alt="" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TLvigjomWOI/AAAAAAAAGWw/D85g9LRv4ek/s400/%E5%B7%A8%E5%B3%B0%E6%8F%90%E5%AD%90%E6%9E%9C%E5%87%8D.jpg" border="0" /></a><br /><p><br /><br />材料: (5人份)<br /><br />提子果汁 - 225亳升<br />水 - 280毫升<br />砂糖 - 98克<br />明膠片 - 12克<br />白葡萄酒 - 1 小茶匙<br /><br />裝飾用<br />巨峰提子 -適量<br />薄荷葉 - 適量<br /><br /><br />製作方法:<br /><br />1. 明膠片先用水浸軟<br />2. 將果汁和水加入鍋中後, 慢火加熱<br />3. 加入砂糖攪拌至溶化<br />4. 加入明膠片和白葡萄酒, 慢慢攪拌<br />5. 以上果汁用濾網過濾及放入容器<br />6. 用冰箱冷卻定型(約2小時)<br />7. 隨意用湯匙盛出果凍並放到容器中<br />8. 巨峰提子隨喜好剝皮及用薄荷葉放上作裝飾用<br />9. 完成可食用</p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7119064704888290718?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-9041069220991870072010-08-09T13:34:00.004+08:002012-02-03T12:53:45.261+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uTys1QPS4E8/TF-TfuH1u5I/AAAAAAAAGWQ/DUx2PhnuWYc/s1600/%E6%B2%96%E7%B9%A9%E8%8B%A6%E7%93%9C%E6%B2%99%E5%BE%8B.jpeg"><img style="cursor: pointer; width: 349px; height: 231px;" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TF-TfuH1u5I/AAAAAAAAGWQ/DUx2PhnuWYc/s400/%E6%B2%96%E7%B9%A9%E8%8B%A6%E7%93%9C%E6%B2%99%E5%BE%8B.jpeg" alt="" id="BLOGGER_PHOTO_ID_5503279442836175762" border="0" /></a><br /><br />材料: (2人份)<br />苦瓜 - 1/2個<br />甘醋生姜 - 20至30克<br /><br />&lt;調味&gt;製作<br />甘醋 - 1大湯匙<br />橄欖油 - 1大湯匙<br />白芝麻 - 少許<br /><br /><br /><br />預先準備:<br /><ul><li>苦瓜去籽切薄片</li><li>放入熱水煮2至3分鐘后用筲箕去除水份, 放涼</li><li>甘醋生姜切細條</li><li>預先混合&lt;調味汁&gt;的材料</li></ul><br /><br /><br />製作方法:<br /><ul><li>碗中放入苦瓜和生姜先混合</li><li>再加入&lt;調味汁&gt;混合</li><li>最後揮上白芝麻</li><li>完成</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-904106922099187007?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-55254971723409500442010-08-09T13:30:00.003+08:002012-02-03T12:50:19.018+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TF-SrbMnqYI/AAAAAAAAGWI/Ytk0l1FEr_U/s1600/%E6%97%A5%E5%BC%8F%E8%B1%9A%E8%82%89%E9%87%8E%E8%8F%9C%E7%85%AE.jpeg"><img style="cursor: pointer; width: 349px; height: 231px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TF-SrbMnqYI/AAAAAAAAGWI/Ytk0l1FEr_U/s400/%E6%97%A5%E5%BC%8F%E8%B1%9A%E8%82%89%E9%87%8E%E8%8F%9C%E7%85%AE.jpeg" alt="" id="BLOGGER_PHOTO_ID_5503278544402753922" border="0" /></a><br /><br /><br />材料: (2人份)<br /><br />豬肉(片) - 150至200克<br />鹽 - 1/4 小湯匙<br />薯仔 - 2個<br />洋蔥 - 1/2個<br />蕃茄 - 1個<br />青瓜 - 1/2個<br /><br />&lt;調味&gt;<br />水 - 200毫升<br />酒 - 1大湯匙<br />味醂 - 1大湯匙<br />糖 - 1大楊匙<br />醬油 - 1大湯匙<br />沙拉油 - 1大湯匙<br /><br /><br />預先準備:<br /><br /><ul><li>豬肉片塗滿鹽</li><li>薯仔去皮切粒</li><li>洋蔥切好</li><li>蕃茄去籽去蒂, 亂切小件 </li><li>青瓜切1cm厚</li></ul>製作方法:<br /><ul><li>加熱沙拉油炒香豬肉片至金黃</li><li>加入蔬菜與肉炒1至2分鐘</li><li>加上&lt;調料&gt;中的材料煮20分鐘或直至滾</li><li>完成</li></ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5525497172340950044?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-29717337631207891952010-07-22T12:24:00.002+08:002012-02-03T12:54:00.524+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TEfIDfxzACI/AAAAAAAAGWA/IMWcebpMCow/s1600/%E6%B3%95%E5%BC%8F%E8%98%8B%E6%9E%9CBeignet.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TEfIDfxzACI/AAAAAAAAGWA/IMWcebpMCow/s400/%E6%B3%95%E5%BC%8F%E8%98%8B%E6%9E%9CBeignet.JPG" alt="" id="BLOGGER_PHOTO_ID_5496581832624504866" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /><span style="font-family:Times New Roman, serif;"></span> </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蘋果 – <span style="font-family:Times New Roman, serif;">2</span>個 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman, serif;">Pancake</span>粉 – <span style="font-family:Times New Roman, serif;">100</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蛋 – <span style="font-family:Times New Roman, serif;">1</span>只 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">牛奶 – <span style="font-family:Times New Roman, serif;">¼ </span>茶杯</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">糖霜 – 適量</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">油 – 適量 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>蘋果去皮去芯<span style="font-family:Times New Roman, serif;">, </span>切為<span style="font-family:Times New Roman, serif;">1cm</span>厚圓片</li><li>蛋分開蛋黃和蛋白<span style="font-family:Times New Roman, serif;">, </span>蛋白裡加鹽打至挺身</li><li>碗中加入蛋黃和牛奶打勻后<span style="font-family:Times New Roman, serif;">, </span>加入<span style="font-family:Times New Roman, serif;">Pancake</span>粉好好混合</li><li><span style="font-family:Times New Roman, serif;">Pancake</span>粉漿加入挺身蛋白泡</li><li>用橡膠刮刀混合好</li><li>在漿中放入蘋果</li><li>加熱油到<span style="font-family:Times New Roman, serif;">160</span>至<span style="font-family:Times New Roman, serif;">170℃</span></li><li>炸至表面金黃色<span style="font-family:Times New Roman, serif;">, </span>取起略冷卻</li><li>再加入熱油<span style="font-family:Times New Roman, serif;">, </span>因炸多一次<span style="font-family:Times New Roman, serif;">, </span>中間才會熟<span style="font-family:Times New Roman, serif;">, </span>取出</li><li>在<span style="font-family:Times New Roman, serif;">Beignet </span>上撒上糖霜</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2971733763120789195?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-11303257262680754532010-07-22T11:57:00.003+08:002012-02-03T12:54:14.270+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TEfHI677esI/AAAAAAAAGV4/AqehBogkBLM/s1600/%E7%B2%9F%E5%AD%90%E6%9D%AF.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TEfHI677esI/AAAAAAAAGV4/AqehBogkBLM/s400/%E7%B2%9F%E5%AD%90%E6%9D%AF.JPG" alt="" id="BLOGGER_PHOTO_ID_5496580826302479042" border="0" /></a><br /><br />材料: (8份)<br /><br />&lt;海綿蛋榚&gt;<br />蛋 – 2只<br />糖 – 60克<br />水 – 2小湯匙<br />低筋麵粉 – 60克<br />無鹽牛油 – 15克<br />&lt;果子露&gt;<br />糖 – 15克<br />水 – 2大湯匙<br />RUM酒 – 1小湯匙<br /><br />&lt;栗子醬&gt;<br />粟子蓉(SABATON罐頭) – 200克<br />無鹽牛油 – 25克<br />忌廉 – 50毫升<br />牛奶 – 25毫升<br />RUM酒 – 2小湯匙<br /><br />&lt;野莓調味汁&gt;<br />野莓果醬 – 50克<br />檸檬汁 – 1大湯匙<br /><br />&lt;栗子奶油&gt;<br />忌廉 – 150毫升<br />糖煮栗子(栗の甘露煮 ) - 120克(罐頭)<br />綿花糖(小) – 適量<br /><br /><br />製作方法:<br /><br />&lt;製作海綿蛋糕&gt;<br /><br /><ol><li>蛋 + 糖放入碗中用打蛋器快速打勻至起泡。泡要打至挺身</li><li>把預先篩過的低筋麵粉分成2至3次加上到蛋泡沫中, 用橡膠刮刀 『十』字切入攪勻</li><li>無鹽牛油用熱水溶化, 塗在布丁型的模上</li><li>放麵粉入布丁型模中, 並放入預熱至200℃的烤爐中烤12分</li><li>12分鐘后, 取出蛋糕冷卻</li></ol><br /><br />&lt;製作栗子醬&gt;<br /><br /><ol><li>牛油先降溫至室溫, 忌廉打至7分挺身</li><li>栗子蓉加上牛油用攪拌器攙和</li><li>再加入牛奶, RUM酒混合</li><li>最后取出, 及加上忌廉混合</li></ol><br />&lt;製作野莓調味汁&gt;<br /><br /><ol><li>混合山野莓醬和檸檬汁</li></ol><br />&lt;製作果子露&gt;<br /><br /><ol><li>水和糖混合</li><li>加熱糖水至糖完全溶化(可用微波爐)</li><li>等待冷卻後加入RUM酒</li></ol><br /><br />&lt;製作栗子奶油&gt;<br /><br /><ol><li>糖煮栗子用紙印乾, 切粒</li><li>忌廉打至8分挺身</li><li>加上糖煮粟子輕輕混合</li></ol><br /><br /><br /><ol><li>在小杯底先放栗子奶油</li><li>海綿蛋糖塗上果子露舖在粟子奶油上</li><li>隨喜愛加入野莓調味汁, 栗子醬等</li><li>最後加上綿花糖/薄荷葉作裝飾</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1130325726268075453?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-40576259099062857252010-07-21T17:02:00.002+08:002012-02-03T12:54:32.639+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TEa3wulzSCI/AAAAAAAAGVw/xSHPw1zW3yA/s1600/%E9%AF%9B%E9%AD%9A%E7%AE%B1%E5%A3%BD%E5%8F%B8.JPG"><img style="cursor: pointer; width: 250px; height: 149px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TEa3wulzSCI/AAAAAAAAGVw/xSHPw1zW3yA/s400/%E9%AF%9B%E9%AD%9A%E7%AE%B1%E5%A3%BD%E5%8F%B8.JPG" alt="" id="BLOGGER_PHOTO_ID_5496282443020453922" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>至<span style="font-family:Times New Roman, serif;">6</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鯛魚<span style="font-family:Times New Roman, serif;">(</span>己去皮<span style="font-family:Times New Roman, serif;">) – </span>半條至<span style="font-family:Times New Roman, serif;">1</span>條 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">紫菜 – <span style="font-family:Times New Roman, serif;">1</span>張 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 適宜 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">日本醋 – 適宜 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">壽司米 – <span style="font-family:Times New Roman, serif;">4</span>茶杯 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">昆布汁 – <span style="font-family:Times New Roman, serif;">4</span>茶杯 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman, serif;">&lt;</span>壽司醋<span style="font-family:Times New Roman, serif;">&gt;</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">醋 – <span style="font-family:Times New Roman, serif;">150 cc</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">糖 – <span style="font-family:Times New Roman, serif;">1 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – <span style="font-family:Times New Roman, serif;">1</span>小湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>洗米及用昆布汁煮</li><li>把<span style="font-family:Times New Roman, serif;">&lt;</span>壽司醋<span style="font-family:Times New Roman, serif;">&gt;</span>的醋<span style="font-family:Times New Roman, serif;">, </span>糖<span style="font-family:Times New Roman, serif;">, </span>鹽放入鍋中煮溶</li><li>煮好的飯放入壽司醋均勻混合<span style="font-family:Times New Roman, serif;">, </span>放至冷卻</li><li>鯛魚在其表面撒鹽<span style="font-family:Times New Roman, serif;">, </span>進入雪櫃<span style="font-family:Times New Roman, serif;">2</span>小時</li><li>取出魚及擦去水氣<span style="font-family:Times New Roman, serif;">, </span>輕輕塗上醋在魚上</li><li>切好紫菜</li><li>將一半飯量放入盤底</li><li>用壓板壓實飯</li><li>放入紫菜<span style="font-family:Times New Roman, serif;">, </span>再將飯舖上</li><li>排好鯛魚</li><li>用壓板壓實<span style="font-family:Times New Roman, serif;">, </span>可在板上放重物壓住</li><li>放半日<span style="font-family:Times New Roman, serif;">, </span>取出切好一件件</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4057625909906285725?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-49122941842012838312010-07-21T17:01:00.004+08:002012-02-03T12:54:58.535+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uTys1QPS4E8/TEa3fguqeaI/AAAAAAAAGVo/7xD4gONjiDQ/s1600/%E4%BA%AC%E9%83%BD+%E6%B0%B4%E7%84%A1%E6%9C%88.JPG"><img style="cursor: pointer; width: 250px; height: 149px;" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TEa3fguqeaI/AAAAAAAAGVo/7xD4gONjiDQ/s400/%E4%BA%AC%E9%83%BD+%E6%B0%B4%E7%84%A1%E6%9C%88.JPG" alt="" id="BLOGGER_PHOTO_ID_5496282147241752994" border="0" /></a><br /><br />材料: (2人份)<br /><br />葛粉(日本太白粉) – 60克<br />糯米粉 – 40 克<br />麵粉 -140克<br />糖 -120克<br />紅豆 – 5至6大湯匙<br /><br /><br />製作方法:<br /><ol><li>將葛粉, 糯米粉, 麵粉和糖加入2茶杯水</li><li>攪拌至變得光滑, 用濾網濾過粉粒</li><li>將粉漿分為7等分倒入淺碟</li><li>用大火水蒸氣蒸20分鐘后加入紅豆再蒸10分鐘</li><li>取出後, 放至冷卻, 三角切件</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4912294184201283831?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-20883967315085518162010-07-21T15:56:00.004+08:002012-02-03T12:55:40.756+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uTys1QPS4E8/TEaoVJtwunI/AAAAAAAAGVg/FYTjlYPmcxg/s1600/%E5%8C%97%E6%B5%B7%E9%81%93%E4%B8%89%E5%B9%B3%E6%B1%81.JPG"><img style="cursor: pointer; width: 250px; height: 149px;" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TEaoVJtwunI/AAAAAAAAGVg/FYTjlYPmcxg/s400/%E5%8C%97%E6%B5%B7%E9%81%93%E4%B8%89%E5%B9%B3%E6%B1%81.JPG" alt="" id="BLOGGER_PHOTO_ID_5496265476590844530" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman,serif;">: (4</span>人份<span style="font-family:Times New Roman,serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鯡魚<span style="font-family:Times New Roman,serif;">(</span>鹽醃<span style="font-family:Times New Roman,serif;">) – 1</span>條 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">薯仔 – <span style="font-family:Times New Roman,serif;">2 </span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蘿蔔 – <span style="font-family:Times New Roman,serif;">10cm </span> </p> <p><span lang="zh-TW">茼蒿</span><span style="font-family:Times New Roman,serif;">(</span><span lang="zh-TW">春菊</span><span style="font-family:Times New Roman,serif;">) – <span style="font-style: normal;"><span style="font-weight: normal;">½ </span></span></span><span lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">把</span></span></span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">昆布 – <span style="font-family:Times New Roman,serif;">30cm </span> </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman,serif;">:</span></p> <ol><li>鯡魚洗淨去頭和尾<span style="font-family:Times New Roman,serif;">, </span>切成<span style="font-family:Times New Roman,serif;">1.5cm</span>厚度的塊</li><li>在煮之前先用水沖洗去過多鹽份</li><li>薯仔和蘿蔔切至容易吃的大小</li><li>茼蒿菜除莖<span style="font-family:Times New Roman,serif;">, </span>只要菜葉</li><li>把昆布放入鍋熱水<span style="font-family:Times New Roman,serif;">, </span>乾昆布軟后取出</li><li>放入鯡魚<span style="font-family:Times New Roman,serif;">, </span>薯仔和蘿蔔煮<span style="font-family:Times New Roman,serif;">20</span>分鐘左右</li><li>最後放上茼蒿煮<span style="font-family:Times New Roman,serif;">1</span>至<span style="font-family:Times New Roman,serif;">2</span>分鐘</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2088396731508551816?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-12840260875933130372010-07-21T15:55:00.001+08:002012-02-03T12:52:24.944+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TEaoFaLBYNI/AAAAAAAAGVY/_gvjzMtXtxw/s1600/%E5%87%BD%E9%A4%A8+%E7%85%AE%E5%A2%A8%E9%AD%9A.JPG"><img style="cursor: pointer; width: 250px; height: 149px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TEaoFaLBYNI/AAAAAAAAGVY/_gvjzMtXtxw/s400/%E5%87%BD%E9%A4%A8+%E7%85%AE%E5%A2%A8%E9%AD%9A.JPG" alt="" id="BLOGGER_PHOTO_ID_5496265206130630866" border="0" /></a><br /><br />材料: (4人份)<br /><br />墨魚 – 4只<br />麵豉 – 150克<br />酒 – 100 毫升<br />味醂 – 150 cc<br />蔥 – 適量<br /><br /><br />製作方法:<br /><br /><ol><li>墨魚抽出腸子及沖刷</li><li>切為約1cm厚度圓片, 保留鬚</li><li>蔥要切成大段</li><li>把墨魚放入鍋中, 水分會慢慢收乾</li><li>此時加入麵鼓, 酒和味醂</li><li>用中火煮20鐘</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1284026087593313037?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-51986098819252188612010-07-21T12:43:00.002+08:002012-02-03T12:52:44.067+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TEZ7IZNonlI/AAAAAAAAGVQ/-IeHEZAiLos/s1600/%E9%B9%B9%E8%98%BF%E8%94%94+%E6%BC%AC%E7%89%A9.JPG"><img style="cursor: pointer; width: 250px; height: 149px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TEZ7IZNonlI/AAAAAAAAGVQ/-IeHEZAiLos/s400/%E9%B9%B9%E8%98%BF%E8%94%94+%E6%BC%AC%E7%89%A9.JPG" alt="" id="BLOGGER_PHOTO_ID_5496215779389513298" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (6</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蘿蔔 – <span style="font-family:Times New Roman, serif;">5</span>千克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – <span style="font-family:Times New Roman, serif;">300</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">酒母 – <span style="font-family:Times New Roman, serif;">200</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">味醂 – <span style="font-family:Times New Roman, serif;">1 </span>茶杯</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">砂糖 – <span style="font-family:Times New Roman, serif;">1½ </span>茶杯</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">昆布砂糖 – <span style="font-family:Times New Roman, serif;">30 </span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">紅辣椒 – <span style="font-family:Times New Roman, serif;">8</span>只 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>用桶子較方便<span style="font-family:Times New Roman, serif;">, </span>及需預備多一個較小直徑的蓋</li><li>蘿蔔削皮縱切半塗滿鹽</li><li>醃上鹽后注入<span style="font-family:Times New Roman, serif;">1</span>茶杯水 </li><li>蓋上較小的蓋及用<span style="font-family:Times New Roman, serif;">8</span>至<span style="font-family:Times New Roman, serif;">10kg</span>的重物壓</li><li>蓋上桶子原本的蓋</li><li><span style="font-family:Times New Roman, serif;">1</span>日<span style="font-family:Times New Roman, serif;">1</span>次將蘿蔔攪拌<span style="font-family:Times New Roman, serif;">, </span>但一定要用重物壓及加蓋</li><li>每天將水倒掉<span style="font-family:Times New Roman, serif;">, </span>每次用鹽<span style="font-family:Times New Roman, serif;">100</span>克重新醃</li><li>維持<span style="font-family:Times New Roman, serif;">3</span>天</li><li>酒母用<span style="font-family:Times New Roman, serif;">60</span>度的水<span style="font-family:Times New Roman, serif;">( 1½ </span>茶杯<span style="font-family:Times New Roman, serif;">) </span>混好</li><li>用毛巾蓋好杯讓其待上一晚<span style="font-family:Times New Roman, serif;">(</span>發酵<span style="font-family:Times New Roman, serif;">)</span></li><li>在發過酵的酒母中加入糖及加熱</li><li>用水洗蘿蔔<span style="font-family:Times New Roman, serif;">, </span>用水過<span style="font-family:Times New Roman, serif;">2</span>至<span style="font-family:Times New Roman, serif;">3</span>次后晾乾<span style="font-family:Times New Roman, serif;">4</span>至<span style="font-family:Times New Roman, serif;">5</span>小時</li><li>在一乾淨桶子舖上一層酒母<span style="font-family:Times New Roman, serif;">, </span>再舖上蘿蔔<span style="font-family:Times New Roman, serif;">, </span>餘下的酒母直接加上面</li><li>隨意加上昆布砂糖及紅辣椒<span style="font-family:Times New Roman, serif;">, </span>加上較小的蓋</li><li>用<span style="font-family:Times New Roman, serif;">2.5kg</span>的重物壓半天即完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5198609881925218861?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-15340799883088895042010-07-21T12:42:00.002+08:002012-02-03T12:56:21.248+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TEZ6smM8FZI/AAAAAAAAGVI/kQ9fiXe3pno/s1600/%E6%B7%B1%E5%B7%9D%E4%B8%BC.JPG"><img style="cursor: pointer; width: 250px; height: 149px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TEZ6smM8FZI/AAAAAAAAGVI/kQ9fiXe3pno/s400/%E6%B7%B1%E5%B7%9D%E4%B8%BC.JPG" alt="" id="BLOGGER_PHOTO_ID_5496215301839918482" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蜆肉 – <span style="font-family:Times New Roman, serif;">200</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">洋蔥 – <span style="font-family:Times New Roman, serif;">1</span>條 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">高湯 – <span style="font-family:Times New Roman, serif;">1 </span>茶杯</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">白飯 – <span style="font-family:Times New Roman, serif;">4</span>碗 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman, serif;">&lt;</span>調味料<span style="font-family:Times New Roman, serif;">&gt;</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">麵鼓 – <span style="font-family:Times New Roman, serif;">4 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">味醂 – <span style="font-family:Times New Roman, serif;">1 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">酒 – <span style="font-family:Times New Roman, serif;">1 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>洋蔥切幼條</li><li>調味料先混合好</li><li>煮開高湯<span style="font-family:Times New Roman, serif;">, </span>加入蜆肉和洋蔥用中火煮直至沸騰</li><li>在白飯中淋上蜆肉洋蔥汁即成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1534079988308889504?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-69612483392653927242010-07-21T12:39:00.002+08:002012-02-03T17:45:44.940+08:00<a href="http://4.bp.blogspot.com/-uGieuj1VIpg/Tyusw4MvcVI/AAAAAAAAK3U/ea8Cn5CyddE/s1600/%25E6%2597%25A5%25E5%25BC%258F%25E7%2585%25A7%25E7%2587%2592%25E9%259B%259E%25E6%2589%2592.JPG"><img style="cursor: pointer; width: 281px; height: 224px;" src="http://4.bp.blogspot.com/-uGieuj1VIpg/Tyusw4MvcVI/AAAAAAAAK3U/ea8Cn5CyddE/s400/%25E6%2597%25A5%25E5%25BC%258F%25E7%2585%25A7%25E7%2587%2592%25E9%259B%259E%25E6%2589%2592.JPG" alt="" id="BLOGGER_PHOTO_ID_5704843308714389842" border="0" /></a><br /><br /><br />材料: (4人份)<br /><br />雞腿肉(去骨) – 2件<br /><br />&lt;照燒汁&gt;<br />酒 – 2大湯匙<br />味醂 – 1 大湯匙<br />糖 – 1大湯匙<br />醬油 – 2 大湯匙<br />胡椒 – 少 許<br />薑汁 – 1 大湯匙<br />沙拉油 – 3大湯匙<br /><br /><br />製作方法:<br /><ol><li>雞腿肉用叉子在皮開數個孔</li><li>混合好照燒汁, 用少量汁預先醃雞肉20分鐘</li><li>西芹取筋后斜切, 青椒去籽切至容易吃的大小</li><li>洋蔥切條</li><li>雞肉用紙除濕, 切至一半的大小</li><li>加熱沙拉油, 煎至雞皮稍金黃色后轉用中火慢慢煎</li><li>至雞皮變焦黃色前轉用弱火, 反轉雞件加蓋煮約8分鐘</li><li>用紙擦去多餘油, 3/4的照燒汁加入, 轉用大火</li><li>直至照燒汁稍收乾, 熄火</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6961248339265392724?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-23981174129089416672010-07-20T19:06:00.002+08:002012-02-03T12:57:07.732+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TEWDVc_PwdI/AAAAAAAAGU4/Y7aQKbwGrI0/s1600/%E8%95%83%E8%8C%84Mozzarella+%E8%8A%9D%E5%A3%AB%E6%B2%99%E5%BE%8B.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TEWDVc_PwdI/AAAAAAAAGU4/Y7aQKbwGrI0/s400/%E8%95%83%E8%8C%84Mozzarella+%E8%8A%9D%E5%A3%AB%E6%B2%99%E5%BE%8B.JPG" alt="" id="BLOGGER_PHOTO_ID_5495943324857516498" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蕃茄<span style="font-family:Times New Roman, serif;">(</span>大<span style="font-family:Times New Roman, serif;">) – 1</span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman, serif;">Mozzarella – 100</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">芝麻菜 – <span style="font-family:Times New Roman, serif;">80</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">水菜<span style="font-family:Times New Roman, serif;">(</span>京菜<span style="font-family:Times New Roman, serif;">/</span>京都菜<span style="font-family:Times New Roman, serif;">) – 50</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman, serif;">Dressing – 2</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman, serif;">(Dressing)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">白酒醋 – <span style="font-family:Times New Roman, serif;">1 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – <span style="font-family:Times New Roman, serif;">½ </span>小湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">黑胡椒 – 少 許</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">初榨橄欖油 – <span style="font-family:Times New Roman, serif;">4</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>芝麻菜和水菜切至容易吃的大小</li><li>蕃茄切丁</li><li><span style="font-family:Times New Roman, serif;">Mozzarella</span>切丁</li><li>混合<span style="font-family:Times New Roman, serif;">dressing</span>的材料</li><li>用容器盛起食材<span style="font-family:Times New Roman, serif;">, </span>食用時加上<span style="font-family:Times New Roman, serif;">dressing</span></li><li>完成</li></ol> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2398117412908941667?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-44563877002804102512010-07-20T19:04:00.001+08:002012-02-03T12:57:23.113+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TEWC9fGlWAI/AAAAAAAAGUw/OVK9lZqdAXw/s1600/%E8%96%AF%E4%BB%94%E7%81%AB%E8%85%BF%E7%89%9B%E5%A5%B6%E6%B9%AF.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TEWC9fGlWAI/AAAAAAAAGUw/OVK9lZqdAXw/s400/%E8%96%AF%E4%BB%94%E7%81%AB%E8%85%BF%E7%89%9B%E5%A5%B6%E6%B9%AF.JPG" alt="" id="BLOGGER_PHOTO_ID_5495942913108301826" border="0" /></a><br /><br />材料: (4人份)<br />薯仔 – 400克<br />洋蔥 – 50克<br />火腿 – 4片<br />荷蘭豆 – 8只<br />&lt;湯&gt;<br />牛奶 – 250cc<br />高湯 – 200cc<br />咖喱粉 – 2 小湯匙<br />鹽 – 1 小湯匙<br />醬油 – 1 ½ 小湯匙<br /><br /><br />製作方法:<br /><ol><li>薯仔切件, 加入湯料中煮15分鐘</li><li>洋蔥切條, 火腿切條絲, 荷蘭豆去絲</li><li>洋蔥和火腿加入湯中煮</li><li>煮至湯面起膜即完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4456387700280410251?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-32917963535235472152010-07-20T19:03:00.001+08:002012-02-03T12:57:44.788+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uTys1QPS4E8/TEWCp03i8lI/AAAAAAAAGUo/GxWLdJ8PmuY/s1600/%E8%B1%86%E8%85%90%E6%BC%A2%E5%A0%A1.JPG"><img style="cursor: pointer; width: 250px; height: 148px;" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TEWCp03i8lI/AAAAAAAAGUo/GxWLdJ8PmuY/s400/%E8%B1%86%E8%85%90%E6%BC%A2%E5%A0%A1.JPG" alt="" id="BLOGGER_PHOTO_ID_5495942575353426514" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">雞絞肉 – <span style="font-family:Times New Roman, serif;">300</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">板豆腐 – <span style="font-family:Times New Roman, serif;">1</span>份 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">紅蘿蔔 – <span style="font-family:Times New Roman, serif;">1/4</span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蔥 – <span style="font-family:Times New Roman, serif;">1</span>條</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">麵包粉 – <span style="font-family:Times New Roman, serif;">20</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">牛奶 – <span style="font-family:Times New Roman, serif;">3</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman, serif;">&lt;</span>味醬<span style="font-family:Times New Roman, serif;">&gt;</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蛋 – <span style="font-family:Times New Roman, serif;">1</span>個 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">信州面鼓 – <span style="font-family:Times New Roman, serif;">30</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – <span style="font-family:Times New Roman, serif;">1 /3</span>小湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">沙拉油 – 適量 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>豆腐盡量印乾水分用抹布絞水分</li><li>紅蘿蔔<span style="font-family:Times New Roman, serif;">, </span>蔥切粗粒</li><li>麵包粉和牛奶預先混合好</li><li>雞肉與味醬及所有食材仔細混合</li><li>肉團平均分<span style="font-family:Times New Roman, serif;">8</span>等分</li><li>放在塗有薄油的烤爐碟子</li><li>加入已預熱至<span style="font-family:Times New Roman, serif;">230℃</span>的焗爐中焗<span style="font-family:Times New Roman, serif;">10</span>分鐘</li><li>完成</li></ol> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3291796353523547215?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-33396260311769613302010-07-20T19:01:00.002+08:002012-02-03T12:58:11.904+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TEWCQqFizNI/AAAAAAAAGUg/ZSJeCmZotrE/s1600/%E8%94%AC%E8%8F%9C%E7%85%99%E8%82%89%E9%80%9A%E5%BF%83%E7%B2%89%E6%B9%AF.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TEWCQqFizNI/AAAAAAAAGUg/ZSJeCmZotrE/s400/%E8%94%AC%E8%8F%9C%E7%85%99%E8%82%89%E9%80%9A%E5%BF%83%E7%B2%89%E6%B9%AF.JPG" alt="" id="BLOGGER_PHOTO_ID_5495942142962617554" border="0" /></a><br /><br />材料: (4人份)<br />煙肉 – 3件<br />洋蔥 – 100克<br />紅蘿蔔 – 80克<br />薯仔 – 100 克<br />椰菜 – 2塊<br />蕃茄(全熟) – 1個<br />通心粉– 30 克<br />橄欖油 – 2 大湯匙<br />白酒 – 50 毫升<br />高湯 – 1升<br />月桂葉 – 1 片<br />鹽 – 少 許<br />胡椒– 少 許<br />歐芹Parsley(碎) – 適量<br /><br /><br />製作方法:<br /><ol><li>煙肉, 洋蔥, 椰菜角切, 紅蘿蔔和薯仔切薄片</li><li>蕃茄去皮去籽切件</li><li>通心粉用熱鹽水煮熟</li><li>加熱橄欖油炒香煙肉和洋蔥</li><li>洋蔥變得透明即加上紅蘿蔔, 薯仔和椰菜炒約1分鐘</li><li>加入白酒, 高湯和月桂葉煮1至2鐘</li><li>加入蕃茄, 煮至蔬菜變軟</li><li>加入已熟通心粉</li><li>用鹽和胡椒調味</li><li>盛到容器, 用歐芹裝飾</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3339626031176961330?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-77700755947035583612010-07-16T16:58:00.003+08:002012-02-03T12:58:45.632+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TEAfYhnF0iI/AAAAAAAAGUY/n0IMnTQUy3o/s1600/%E8%A5%BF%E7%93%9CSmoothie.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TEAfYhnF0iI/AAAAAAAAGUY/n0IMnTQUy3o/s400/%E8%A5%BF%E7%93%9CSmoothie.JPG" alt="" id="BLOGGER_PHOTO_ID_5494426051591655970" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /><span style="font-family:Times New Roman, serif;"></span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">西瓜 <span style="font-family:Times New Roman, serif;">- 4</span>杯 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">冰 – <span style="font-family:Times New Roman, serif;">6</span>至<span style="font-family:Times New Roman, serif;">8 </span>粒</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蜂蜜 <span style="font-family:Times New Roman, serif;">- 1</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">羅勒籽 – <span style="font-family:Times New Roman, serif;">½ </span>大湯匙</p><p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>西瓜取籽<span style="font-family:Times New Roman, serif;">, </span>冷凍</li><li>羅勒籽用水浸泡<span style="font-family:Times New Roman, serif;">1</span>小時后<span style="font-family:Times New Roman, serif;">, </span>印乾</li><li>用攪拌機打好西瓜和冰<span style="font-family:Times New Roman, serif;">, </span>加上蜂蜜</li><li>倒入玻璃杯<span style="font-family:Times New Roman, serif;">, </span>加上羅勒籽</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7770075594703558361?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-24741038553496852592010-07-16T16:57:00.003+08:002012-02-03T12:59:09.967+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TEAfG4LJEmI/AAAAAAAAGUI/75mYPJ9nNP4/s1600/%E8%98%91%E8%8F%87%E7%89%9B%E8%82%9D%E6%B2%99%E5%BE%8B.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TEAfG4LJEmI/AAAAAAAAGUI/75mYPJ9nNP4/s400/%E8%98%91%E8%8F%87%E7%89%9B%E8%82%9D%E6%B2%99%E5%BE%8B.JPG" alt="" id="BLOGGER_PHOTO_ID_5494425748410798690" border="0" /></a><br /><br />材料: (4人份)<br />牛肝 – 300克<br />白蘑菇(薄片) – 100克<br />香菇(薄片) – 100克<br />鴻禧菇 – 100克<br />金菇 – 100克<br />紅椒 – 1個<br />蒜(蓉) – 1個<br />紅酒 - 2 大湯匙<br />檸檬汁 – 2 大湯匙<br />鹽 – 適量<br />胡椒 – 適量<br />沙拉油 – 適量<br />紅生菜 - 4件<br /><br />調味汁<br />橄欖油 – 120毫升<br />醋 – 5大湯匙<br />鹽 – 少許<br />胡椒 – 少許<br /><br />製作方法:<br /><br /><ol><li>牛肝切薄片, 洗淨血水, 印乾水</li><li>用鹽和胡椒醃3分鐘</li><li>加熱沙拉油煎香牛肝</li><li>用紅酒'讚'</li><li>加熱沙拉油炒蒜粒, 加上蘑菇,紅椒互炒</li><li>加入鹽, 胡椒和檸檬汁</li><li>預先要混合好調味汁及將之冷卻</li><li>在碗中盛上紅生菜, 加上牛肝等食材</li><li>食用前加上調味汁</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2474103855349685259?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-40030078231082393132010-07-16T16:14:00.002+08:002012-02-03T17:44:27.039+08:00<a href="http://1.bp.blogspot.com/-PLVWZHalLnI/TyusdxuUUwI/AAAAAAAAK3I/xl1-7f9sweo/s1600/%25E8%258F%25A0%25E8%258F%259C%25E4%25B8%2589%25E6%2596%2587%25E9%25AD%259A%25E6%2589%2592.JPG"><img style="cursor:pointer; cursor:hand;width: 250px; height: 200px;" src="http://1.bp.blogspot.com/-PLVWZHalLnI/TyusdxuUUwI/AAAAAAAAK3I/xl1-7f9sweo/s400/%25E8%258F%25A0%25E8%258F%259C%25E4%25B8%2589%25E6%2596%2587%25E9%25AD%259A%25E6%2589%2592.JPG" alt="" id="BLOGGER_PHOTO_ID_5704842980558656258" border="0" /></a><br /><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">三文魚扒<span style="font-family:Times New Roman, serif;">(@150</span>克<span style="font-family:Times New Roman, serif;">) – 4 </span>件</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">白酒 – <span style="font-family:Times New Roman, serif;">50</span>毫升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">胡椒 <span style="font-family:Times New Roman, serif;">- </span>少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">牛油 – <span style="font-family:Times New Roman, serif;">80</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">刺山柑<span style="font-family:Times New Roman, serif;">Caper – 1</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">菠菜 – <span style="font-family:Times New Roman, serif;">2</span>束 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蒜 – <span style="font-family:Times New Roman, serif;">1</span>個 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">牛油 – <span style="font-family:Times New Roman, serif;">20</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">胡椒 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">檸檬 – <span style="font-family:Times New Roman, serif;">½ </span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>三文魚用鹽<span style="font-family:Times New Roman, serif;">, </span>胡椒和白酒醃<span style="font-family:Times New Roman, serif;">5</span>分鐘</li><li>將三文魚煎至兩面金黃色</li><li>加熱牛油將刺山柑加入</li><li>三文魚放入盤上<span style="font-family:Times New Roman, serif;">, </span>將熱牛油<span style="font-family:Times New Roman, serif;">, </span>刺山柑倒入</li><li>放入預熱<span style="font-family:Times New Roman, serif;">230℃</span>的焗爐焗<span style="font-family:Times New Roman, serif;">10</span>分鐘</li><li>其間可在三文魚扒上塗上牛油</li><li>菠菜切長條與蒜片一起炒用鹽和胡椒調味</li><li>三文魚舖上菠菜上<span style="font-family:Times New Roman, serif;">, </span>裝上檸檬裝飾</li><li>完成 </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4003007823108239313?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-10278766511764071332010-07-16T16:11:00.006+08:002012-02-03T17:38:09.875+08:00<a href="http://1.bp.blogspot.com/-7_LpBOZxpc8/Tyuq-ed-M6I/AAAAAAAAK2Y/CD6CuDBe_EU/s1600/%25E5%2591%25A8%25E6%2589%2593%25E8%259C%2586%25E6%25B9%25AF.JPG"><img style="cursor:pointer; cursor:hand;width: 250px; height: 200px;" src="http://1.bp.blogspot.com/-7_LpBOZxpc8/Tyuq-ed-M6I/AAAAAAAAK2Y/CD6CuDBe_EU/s400/%25E5%2591%25A8%25E6%2589%2593%25E8%259C%2586%25E6%25B9%25AF.JPG" alt="" id="BLOGGER_PHOTO_ID_5704841343302251426" border="0" /></a><br /><br /><br />材料: (4人份)<br /><br />蜆(連殼) – 500克<br />紅蘿蔔 – 50克<br />洋蔥 – 50 克<br />西芹 – 30克<br />薯仔 – 150克<br />牛油 – 30克<br />低筋麵粉 – 25克<br />高湯 – 600毫升<br />牛奶 – 150毫升<br />忌廉 – 50毫升<br />鹽 – 少許<br />胡椒 – 少許 看<br />歐芹Parsley(碎) – 少許<br /><br />製作方法:<br /><ol><li>洗淨蜆出沙</li><li>用高湯加蓋煮蜆隻至開口</li><li>濾過蜆, 湯留起備用</li><li>取出蜆肉</li><li>紅蘿蔔, 洋蔥, 西芹, 薯仔切丁</li><li>加熱牛油, 慢慢地炒紅蘿蔔, 洋蔥, 西芹和薯仔</li><li>加入低筋麵粉, 一點點加入煮蜆的高湯直至麵粉全溶解</li><li>餘下的湯全下</li><li>薯仔煮熟, 蔬菜變得軟即加上牛奶和忌廉</li><li>加入蜆, 和用鹽和胡椒調味</li><li>用歐芹裝飾</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1027876651176407133?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-55188356971976105352010-07-16T15:13:00.001+08:002012-02-03T13:00:40.523+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TEAGtAgUfhI/AAAAAAAAGTw/WOrDwytX7Ow/s1600/%E9%A6%99%E8%95%89%E5%A5%87%E7%95%B0%E6%9E%9C%E8%B1%86%E4%B9%B3.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TEAGtAgUfhI/AAAAAAAAGTw/WOrDwytX7Ow/s400/%E9%A6%99%E8%95%89%E5%A5%87%E7%95%B0%E6%9E%9C%E8%B1%86%E4%B9%B3.JPG" alt="" id="BLOGGER_PHOTO_ID_5494398915691445778" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">香蕉 – <span style="font-family:Times New Roman, serif;">2</span>隻 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">奇異果 – <span style="font-family:Times New Roman, serif;">2 </span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">豆漿 – <span style="font-family:Times New Roman, serif;">400cc</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蜂蜜 – <span style="font-family:Times New Roman, serif;">2</span>至 <span style="font-family:Times New Roman, serif;">4</span>大湯匙子</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">水 – 適量</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>香蕉和奇異果去皮切件</li><li>香蕉<span style="font-family:Times New Roman, serif;">, </span>奇異果<span style="font-family:Times New Roman, serif;">, </span>豆漿入攪拌機攪好</li><li>加入蜂蜜再打至光滑</li><li>可因喜好加水調節濃度</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5518835697197610535?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-45856597560668271212010-07-16T14:56:00.001+08:002012-02-03T13:01:13.998+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TEAGba4_TMI/AAAAAAAAGTo/1VyUQL7-JPo/s1600/%E9%AE%AA%E9%AD%9A%E8%8A%A5%E6%9C%AB%E6%8B%8C%E7%B4%8D%E8%B1%86.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TEAGba4_TMI/AAAAAAAAGTo/1VyUQL7-JPo/s400/%E9%AE%AA%E9%AD%9A%E8%8A%A5%E6%9C%AB%E6%8B%8C%E7%B4%8D%E8%B1%86.JPG" alt="" id="BLOGGER_PHOTO_ID_5494398613536591042" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman,serif;">: (4</span>人份<span style="font-family:Times New Roman,serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鮪魚<span style="font-family:Times New Roman,serif;">/</span>吞拿魚 – <span style="font-family:Times New Roman,serif;">150</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">秋葵 – <span style="font-family:Times New Roman,serif;">4</span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少 許</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">納豆 – <span style="font-family:Times New Roman,serif;">80</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">拌醬</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">醬油 – <span style="font-family:Times New Roman,serif;">1 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">味醂 – <span style="font-family:Times New Roman,serif;">1 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">日本芥末 – <span style="font-family:Times New Roman,serif;">½ </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman,serif;">:</span></p> <ol><li>鮪魚切丁</li><li>秋葵用鹽搓揉后用水煮<span style="font-family:Times New Roman,serif;">, </span>熟后切圓片</li><li>納豆切碎</li><li>拌醬混合好</li><li>加入所有材料混合</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4585659756066827121?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-73719516193628573142010-07-16T14:54:00.003+08:002012-02-03T13:02:08.960+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TEACLKq_DZI/AAAAAAAAGTg/3YXQEJOL09M/s1600/%E8%B1%86%E7%93%A3%E9%86%AC%E7%82%92%E9%9B%9E%E8%82%9D.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TEACLKq_DZI/AAAAAAAAGTg/3YXQEJOL09M/s400/%E8%B1%86%E7%93%A3%E9%86%AC%E7%82%92%E9%9B%9E%E8%82%9D.JPG" alt="" id="BLOGGER_PHOTO_ID_5494393936258469266" border="0" /></a><br /><br /><br />材料:(4人份)<br /><br />雞肝(罐頭) – 480克<br />蝦 - 12隻<br />紅蘿蔔(5cm) – 40克<br />青椒 – 3個<br />香菇 – 4個<br />蔥 - ½ 個<br />沙拉油 – 1 ½ 大湯匙<br />豆瓣醬 – 1 小湯匙<br />蒜(碎) – 1小湯匙<br />姜(碎) – 1 小湯匙<br /><br />獻汁<br />酒 – 1 大湯匙<br />蠔油 – 1 大湯匙<br />糖 – ½ 小湯匙<br />醬油 – ½ 大湯匙<br />高湯 – 1 /4茶杯<br /><br />生粉水<br />生粉 – 2/3大湯匙<br />水 - 適量<br /><br />油 - 適量<br />芝麻油 – 1 大湯匙<br /><br /><br />製作方法:<br /><br /><ol><li>雞肝切件, 蝦去殼除腸</li><li>青椒紅蘿蔔香菇切條</li><li>鑊加熱油, 炒以上材料, 取出</li><li>加熱沙拉油, 炒豆瓣醬, 加入蒜姜</li><li>加蝦入內用大火炒, 加入蔬菜及雞肝再炒</li><li>加入獻汁及生粉水, 炒至略乾身</li><li>最后加上芝麻油</li><li>盛到碟子, 青蔥作裝飾</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7371951619362857314?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-17315379337292815092010-07-16T14:52:00.003+08:002012-02-03T13:02:32.163+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TEABwK7t7LI/AAAAAAAAGTY/Yyv1FqhxSk0/s1600/%E6%B5%B7%E9%AE%AE%E6%84%8F%E7%B2%89+Spaghetti+alla+Pescatora.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TEABwK7t7LI/AAAAAAAAGTY/Yyv1FqhxSk0/s400/%E6%B5%B7%E9%AE%AE%E6%84%8F%E7%B2%89+Spaghetti+alla+Pescatora.JPG" alt="" id="BLOGGER_PHOTO_ID_5494393472472181938" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p><span lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;"><br /></span></span></span><span style="font-family:Times New Roman, serif;"><em></em> </span> </p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">材料</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">: (4</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">人份</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">)</span></span></span></p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">意大利粉 – </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">320</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">克 </span></span> </p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">青口 – </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">8</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">個 </span></span> </p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">蜆 </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">- 8</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">個 </span></span> </p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">蝦</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">(</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">連頭</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">) - 4</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">隻</span></span></p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">魷魚 </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">- 1</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">隻</span></span></p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">蒜 – </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">個 </span></span> </p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">紅辣椒 – </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">隻</span></span></p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">歐芹</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">(</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">碎</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">) - 2 </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">大湯匙</span></span></p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">橄欖油 – </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">100</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">毫升</span></span></p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">白酒 </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">- 100</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">毫升</span></span></p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">蕃茄</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">(</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">罐頭</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">) – 650</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">克 </span></span> </p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">鹽 – 少許 </span></span> </p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">胡椒 – 少許 </span></span> </p> <p lang="zh-TW"><br /></p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">製作方法</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">:</span></span></span></p> <ol><li><span style="font-style: normal;"><span style="font-weight: normal;">意粉用熱鹽水煮熟</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">加熱橄欖油</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">加入青口和蜆炒</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">加白酒</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">加蓋燜至貝類殼熟開口</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">取出貝</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">濾去汁液</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">汁液留起備用</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">蝦除腸</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">墨魚除腸</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">去皮及切成圓片</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">用餘下的橄欖油炒香蒜和紅辣椒</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">加入貝</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">蝦和墨魚</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">放入餘下的白酒</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">煮至稍微收乾</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">加入罐頭蕃茄連汁</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">之前留起的汁液和歐芹</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">煮至略乾身</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">用鹽和胡椒調味</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">煮好的汁直接加上意粉</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">攪拌好可加上歐芹裝飾</span></span></li><li><span style="font-style: normal;"><span style="font-weight: normal;">完成</span></span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1731537933729281509?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-67214011916313718342010-07-16T14:51:00.003+08:002012-02-03T13:02:46.956+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TEABfChbcRI/AAAAAAAAGTQ/oPPjSRde8LU/s1600/%E9%9C%B2%E7%AD%8D%E7%82%B8%E8%82%89%E9%A4%85.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TEABfChbcRI/AAAAAAAAGTQ/oPPjSRde8LU/s400/%E9%9C%B2%E7%AD%8D%E7%82%B8%E8%82%89%E9%A4%85.JPG" alt="" id="BLOGGER_PHOTO_ID_5494393178156658962" border="0" /></a><br /><br />材料: (4人份)<br /><br />露筍 - 8 條<br />長通心粉(熟) – 50克<br />洋蔥 – 1/2個<br />熟雞蛋 – 2個<br />芝士碎 – 50克<br />牛絞肉 – 100克<br />歐芹 Parsley – 少許<br />牛油 – 1/2大湯匙<br />白汁<br />低筋麵粉 – 2大湯匙<br />牛油 – 1 ½ 大湯匙<br />牛奶 – 1茶杯<br />炸漿<br />低筋麵粉 – 適量<br />蛋(打勻) – 適量<br />麵包粉 – 適量<br />鹽 – 適量<br />胡椒 – 適量<br /><br /><br />製作方法:<br /><br /><ol><li>煮熟露筍, 切成7至8mm長</li><li>熟雞蛋切細粒, 洋蔥切粒</li><li>用牛油炒牛絞肉, 加入通心粉, 洋蔥和露筍, 加上鹽和胡椒</li><li>白汁做法, 用牛油炒低筋麵粉, 加入牛奶慢慢煮至稠身的白汁</li><li>將以上所有材料混合, 冷卻</li><li>將肉分成8等份, 捲露筍為芯, 沾滿炸漿</li><li>用高溫炸至金黃色</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6721401191631371834?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-54898940522695713262010-07-16T14:48:00.003+08:002012-02-03T13:03:17.808+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TEAA-9GFcjI/AAAAAAAAGTI/oS9XBFK5YUY/s1600/%E6%B2%99%E4%B8%81%E9%AD%9A%E7%84%97%E8%8F%A0%E8%8F%9C.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TEAA-9GFcjI/AAAAAAAAGTI/oS9XBFK5YUY/s400/%E6%B2%99%E4%B8%81%E9%AD%9A%E7%84%97%E8%8F%A0%E8%8F%9C.JPG" alt="" id="BLOGGER_PHOTO_ID_5494392626943980082" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">菠菜 – <span style="font-family:Times New Roman, serif;">2</span>束 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">沙丁魚 – <span style="font-family:Times New Roman, serif;">12</span>條 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">胡椒 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">牛油 – <span style="font-family:Times New Roman, serif;">1</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">芝士粉 – <span style="font-family:Times New Roman, serif;">4</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蕃茄醬 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">洋蔥 – <span style="font-family:Times New Roman, serif;">½ </span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蒜 – <span style="font-family:Times New Roman, serif;">1 </span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">白蘑菇 – <span style="font-family:Times New Roman, serif;">8 </span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">煙肉 <span style="font-family:Times New Roman, serif;">- 2 </span>件 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">牛油 – <span style="font-family:Times New Roman, serif;">2</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蕃茄 <span style="font-family:Times New Roman, serif;">- 4 </span>個 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蕃茄汁 <span style="font-family:Times New Roman, serif;">- 300</span>毫升</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">胡椒 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">白酒 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <ol><li>沙丁魚除去頭和腸子<span style="font-family:Times New Roman, serif;">, </span>去骨</li><li>用<span style="font-family:Times New Roman, serif;">)</span>鹽和胡椒醃沙丁魚</li><li>用牛油煎香沙丁魚</li><li>菠菜煮熟</li></ol> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蕃茄醬<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>蕃茄去蒂取籽<span style="font-family:Times New Roman, serif;">, </span>切粗片</li><li>蒜<span style="font-family:Times New Roman, serif;">, </span>洋蔥<span style="font-family:Times New Roman, serif;">, </span>白蘑菇<span style="font-family:Times New Roman, serif;">, </span>煙肉切細</li><li>鍋中加熱牛油炒以上材料</li><li>加上白酒與蕃茄汁</li><li>煮至稠身<span style="font-family:Times New Roman, serif;">, </span>用鹽和胡椒調味</li></ol> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <ol><li>對耐熱容器內塗上薄牛油<span style="font-family:Times New Roman, serif;">, </span>加入蕃茄醬<span style="font-family:Times New Roman, serif;">, </span>再加入魚和菜</li><li>從上面加上一層蕃茄醬<span style="font-family:Times New Roman, serif;">, </span>表面上加入芝士粉</li><li>在預熱至<span style="font-family:Times New Roman, serif;">220℃</span>的焗爐加熱約<span style="font-family:Times New Roman, serif;">7</span>分鐘</li><li>完成 </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5489894052269571326?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-51452062849330708422010-07-16T11:49:00.002+08:002012-02-03T13:03:29.644+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TEAArHrTvnI/AAAAAAAAGTA/oh7co5if2Qw/s1600/%E7%85%99%E8%82%89%E8%98%91%E8%8F%87%E8%9B%8B.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TEAArHrTvnI/AAAAAAAAGTA/oh7co5if2Qw/s400/%E7%85%99%E8%82%89%E8%98%91%E8%8F%87%E8%9B%8B.JPG" alt="" id="BLOGGER_PHOTO_ID_5494392286187077234" border="0" /></a><br /><br />材料: (1人份)<br />煙肉 - 1件<br />蛋 – 2隻<br />牛奶 – ½ 茶杯<br />洋蔥 – ½ 個<br />鮮菇 – 2件<br />蘑姑 – 1 個<br />鹽 – 少許<br />胡椒 - 少許<br />牛油 – 1大湯匙<br />沙拉油 – 1 大湯匙<br /><br />製作方法:<br /><br /><ol><li>蘑菇切片, 鮮菇, 煙肉, 洋蔥切絲</li><li>平底鑊加入沙拉油加熱, 炒洋蔥和煙肉至洋蔥透明</li><li>放入蘑菇及鮮菇, 加上鹽和胡椒炒</li><li>把蛋和牛奶混合, 打勻</li><li>平底鑊加入牛油至溶化, 將蛋液加入及攪拌加蓋</li><li>用弱火至蛋烤熟</li><li>完成 </li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5145206284933070842?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-52465262370252253672010-07-14T11:07:00.005+08:002012-02-03T17:40:16.118+08:00<a href="http://3.bp.blogspot.com/-qsor3h5uF6o/TyurfAD93HI/AAAAAAAAK2k/rlHHbFPkbuI/s1600/%25E8%2596%25AF%25E4%25BB%2594%25E6%25B2%2599%25E5%25BE%258B.JPG"><img style="cursor:pointer; cursor:hand;width: 250px; height: 200px;" src="http://3.bp.blogspot.com/-qsor3h5uF6o/TyurfAD93HI/AAAAAAAAK2k/rlHHbFPkbuI/s400/%25E8%2596%25AF%25E4%25BB%2594%25E6%25B2%2599%25E5%25BE%258B.JPG" alt="" id="BLOGGER_PHOTO_ID_5704841902075796594" border="0" /></a><br /><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">薯仔 – <span style="font-family:Times New Roman, serif;">3 </span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">洋蔥 – <span style="font-family:Times New Roman, serif;">¼ </span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">青瓜 – <span style="font-family:Times New Roman, serif;">1 </span>條</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蛋黃醬 – <span style="font-family:Times New Roman, serif;">30 </span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少 許</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">胡椒 – 少 許</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>薯仔剝皮切成恰當大小</li><li>用水煮熟后加入鹽和胡椒</li><li>取出冷卻</li><li>洋蔥切薄片<span style="font-family:Times New Roman, serif;">, </span>青瓜薄切<span style="font-family:Times New Roman, serif;">, </span>盡量用紙印乾水份</li><li>薯仔加蛋黃醬攙和<span style="font-family:Times New Roman, serif;">, </span>再加入洋蔥青瓜</li><li>可因個人口味再加入鹽和胡椒調味</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5246526237025225367?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-38762413480889714612010-07-14T11:06:00.004+08:002012-02-03T13:04:02.771+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TD0pyae2YwI/AAAAAAAAGSo/7JE79Z958rM/s1600/%E6%97%A5%E5%BC%8F%E5%8D%B7%E8%9B%8B.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TD0pyae2YwI/AAAAAAAAGSo/7JE79Z958rM/s400/%E6%97%A5%E5%BC%8F%E5%8D%B7%E8%9B%8B.JPG" alt="" id="BLOGGER_PHOTO_ID_5493593066540786434" border="0" /></a><br /><br />材料: (1份)<br />蛋 – 2 隻<br />鹽 – 少 許<br />高湯 – 50毫升<br />火腿 – 2 件<br />海帶乾 - 少許<br />蟹柳 – 1 ½ 條<br /><br />製作方法:<br /><ol><li>蛋加入鹽和高湯打勻</li><li>加入長方鑊煎成蛋餅后</li><li>取出加入火腿或海帶或蟹柳為饀</li><li>捲起蛋餅即成蛋卷</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3876241348088971461?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-77278965285478642922010-07-13T18:40:00.007+08:002012-02-03T17:48:31.123+08:00<a href="http://3.bp.blogspot.com/-rgRZSj7ggW4/TyutbKQhCmI/AAAAAAAAK34/NuYBie2B0-E/s1600/%25E6%2597%25A5%25E5%25BC%258F%25E7%2582%2592%25E9%25BA%25B5.JPG"><img style="cursor:pointer; cursor:hand;width: 250px; height: 200px;" src="http://3.bp.blogspot.com/-rgRZSj7ggW4/TyutbKQhCmI/AAAAAAAAK34/NuYBie2B0-E/s400/%25E6%2597%25A5%25E5%25BC%258F%25E7%2582%2592%25E9%25BA%25B5.JPG" alt="" id="BLOGGER_PHOTO_ID_5704844035116567138" border="0" /></a><br /><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } STRONG { font-style: italic; font-weight: normal } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">麵條<span style="font-family:Times New Roman, serif;">(</span>日式炒麵用<span style="font-family:Times New Roman, serif;">) – 3</span>份</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">梅花肉<span style="font-family:Times New Roman, serif;">(</span>薄片<span style="font-family:Times New Roman, serif;">) – 200</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">椰菜<span style="font-family:Times New Roman, serif;">(</span>切成大塊<span style="font-family:Times New Roman, serif;">) – 200</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">洋蔥<span style="font-family:Times New Roman, serif;">(</span>薄片<span style="font-family:Times New Roman, serif;">) – 100</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">紅蘿蔔 – <span style="font-family:Times New Roman, serif;">50</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">芽菜 – <span style="font-family:Times New Roman, serif;">100 </span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">紅姜 – 適量</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">沙拉油 – <span style="font-family:Times New Roman, serif;">3</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">炒蔬菜用</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – <span style="font-family:Times New Roman, serif;">½ </span>小湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">胡椒 – 少 許</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">炒麵用</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">酒 – <span style="font-family:Times New Roman, serif;">1 </span>大湯匙子</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><strong><span style="font-style: normal;">日式炒麵醬 – </span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;">3 </span></span></strong><span style="font-family:Times New Roman, serif;"></span><strong><span style="font-style: normal;">至</span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;">4</span></span></strong><span style="font-family:Times New Roman, serif;"></span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少 許</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">胡椒 – 少 許</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>豬肉切<span style="font-family:Times New Roman, serif;">2cm</span>條<span style="font-family:Times New Roman, serif;">, </span>椰菜切成大塊<span style="font-family:Times New Roman, serif;">, </span>洋蔥切薄片<span style="font-family:Times New Roman, serif;">, </span>紅蘿蔔切成<span style="font-family:Times New Roman, serif;">1cm</span>長條<span style="font-family:Times New Roman, serif;">, </span>芽荳留根</li><li>在大平底鑊加入沙拉油加熱<span style="font-family:Times New Roman, serif;">, </span>炒紅蘿蔔和洋蔥</li><li>紅蘿蔔和洋蔥至軟身后加入椰菜和芽菜</li><li>炒<span style="font-family:Times New Roman, serif;">1</span>分鐘後<span style="font-family:Times New Roman, serif;">, </span>下鹽和胡椒<span style="font-family:Times New Roman, serif;">, </span>取出</li><li>平底鑊加熱沙拉油炒豬肉條至<span style="font-family:Times New Roman, serif;">8</span>成熟</li><li>加入麵條<span style="font-family:Times New Roman, serif;">, </span>炒開</li><li>炒開后<span style="font-family:Times New Roman, serif;">, </span>加入酒略炒</li><li>加入炒好的菜<span style="font-family:Times New Roman, serif;">, </span>炒開后加入日式炒麵醬<span style="font-family:Times New Roman, serif;">, </span>鹽和胡椒</li><li>裝飾用加上紅姜<span style="font-family:Times New Roman, serif;">, </span>完成</li></ol> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7727896528547864292?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-80616118818383522412010-07-13T18:40:00.006+08:002012-02-03T13:04:52.809+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TDxClkrncYI/AAAAAAAAGSY/81_hnqI5cl4/s1600/%E9%87%91%E5%B9%B3%E7%89%9B%E8%92%A1.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TDxClkrncYI/AAAAAAAAGSY/81_hnqI5cl4/s400/%E9%87%91%E5%B9%B3%E7%89%9B%E8%92%A1.JPG" alt="" id="BLOGGER_PHOTO_ID_5493338858754371970" border="0" /></a><br /><br />材料: (4人份)<br />牛蒡 – 200 克<br />紅蘿蔔 – 50 克<br />梅花肉(豬肉薄片) – 100克<br />紅辣椒 – 1只<br /><br />湯汁<br />酒 – 2 大湯匙<br />糖 – 3 大湯匙<br />醬油 – 3 大湯匙<br />高湯 – 3 大湯匙<br />味醂 – 2 大湯匙<br />沙拉油 – 2 小湯匙<br />芝麻油 – 1 小湯匙<br />白芝麻 – 適量<br /><br />製作方法:<br /><ol><li>豬肉切絲</li><li>紅辣椒取籽, 切成圓片</li><li>牛蒡洗刮去皮, 切成5cm長條, 用鹽水浸泡10分鐘后印乾</li><li>紅蘿蔔切絲</li><li>加入沙拉油, 芝麻油炒豬肉</li><li>豬肉顏色變后，加上牛蒡和紅蘿蔔</li><li>緣鍋邊加入酒, 水開始收乾時, 加入糖, 醬油, 高湯</li><li>用中火一邊煮, 一邊攙和</li><li>乾水後加上味醂, 紅辣椒</li><li>最后加強火快速1分鐘即可</li><li>食用時加上芝麻</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8061611881838352241?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-45229998237779096942010-07-12T18:30:00.004+08:002012-02-03T13:05:24.297+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uTys1QPS4E8/TDru5QNTXRI/AAAAAAAAGSQ/Wg-VhYZ7clU/s1600/%E9%A6%99%E8%8F%87%E6%AF%94%E7%9B%AE%E9%AD%9A.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TDru5QNTXRI/AAAAAAAAGSQ/Wg-VhYZ7clU/s400/%E9%A6%99%E8%8F%87%E6%AF%94%E7%9B%AE%E9%AD%9A.JPG" alt="" id="BLOGGER_PHOTO_ID_5492965362902457618" border="0" /></a><br /><br /><br />材料: (4人份)<br />比目魚 – 4 片(約400克)<br />生薑 – 20 克<br />香菇 - 60克<br /><br />湯汁<br />水 – 500cc<br />酒 – 100cc<br />味醂 – 100cc<br />糖 – 2 大湯匙<br />淺醬油 – 100 cc<br /><br />製作方法:<br /><ol><li>在比目魚表面上加入切痕, 隔水蒸煮後, 擦去比目魚的濕氣</li><li>生薑切薄片, 香菇切蒂</li><li>鍋中加入湯汁煮熱, 放入比目魚, 比目魚不要疊起</li><li>加入香菇, 用弱火至中火煮湯</li><li>湯煮至一半水位, 加上生薑片再煮1至2分鐘</li><li>取出比目魚, 香菇, 生薑上碟食用即完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4522999823777909694?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-6646624698616557092010-07-12T18:29:00.001+08:002012-02-03T13:05:50.686+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TDrunZveKMI/AAAAAAAAGSI/B__WL8v9Zuc/s1600/%E6%97%A5%E5%BC%8F%E5%89%8D%E8%8F%9C%E8%8F%A0%E8%8F%9C.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TDrunZveKMI/AAAAAAAAGSI/B__WL8v9Zuc/s400/%E6%97%A5%E5%BC%8F%E5%89%8D%E8%8F%9C%E8%8F%A0%E8%8F%9C.JPG" alt="" id="BLOGGER_PHOTO_ID_5492965056224045250" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --></style><br /><br /><p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">菠菜 – <span style="font-family:Times New Roman, serif;">2</span>束 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蘑菇 – <span style="font-family:Times New Roman, serif;">60 </span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">醬油 – <span style="font-family:Times New Roman, serif;">1 ½ </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">酒 – <span style="font-family:Times New Roman, serif;">1 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">高湯 – <span style="font-family:Times New Roman, serif;">1 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">木魚乾 – <span style="font-family:Times New Roman, serif;">1 </span>包</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <ol><li>菠菜用鹽水煮熟后瀝乾</li><li>切成<span style="font-family:Times New Roman, serif;">2cm</span>的長度</li><li>平底鑊用油炒蘑菇<span style="font-family:Times New Roman, serif;">, </span>加酒略炒</li><li>以后用紙吸去濕氣及多餘油份</li><li>菠菜加入蘑菇上碟</li><li>加上醬油及木魚乾即完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-664662469861655709?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-17349258726957638512010-07-12T18:28:00.003+08:002012-02-03T13:06:42.206+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uTys1QPS4E8/TDruU8GVm9I/AAAAAAAAGSA/btFpqMvFOEc/s1600/%E8%B1%86%E8%85%90%E9%BA%B5%E9%BC%93%E6%B9%AF.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TDruU8GVm9I/AAAAAAAAGSA/btFpqMvFOEc/s400/%E8%B1%86%E8%85%90%E9%BA%B5%E9%BC%93%E6%B9%AF.JPG" alt="" id="BLOGGER_PHOTO_ID_5492964739029244882" border="0" /></a><br /><br />材料:(4人份)<br /><br />豆腐 – ½ 個<br />海帶 – 15克<br />麵豉 – 60 克<br />高湯 – 800 毫升<br /><br /><br />製作方法:<br /><ol><li>豆腐切可</li><li>海帶切至容易食用大小</li><li>高湯加入豆腐加熱</li><li>加入麵豉及海帶</li><li>再稍稍煮熱</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1734925872695763851?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-5846814153529641702010-07-12T18:26:00.002+08:002012-02-03T13:06:59.037+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDrt_K5JAdI/AAAAAAAAGR4/fYUM4X0arzQ/s1600/%E9%85%B8%E5%A5%B6%E9%BA%B5%E5%8C%85%E5%B8%83%E4%B8%81.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDrt_K5JAdI/AAAAAAAAGR4/fYUM4X0arzQ/s400/%E9%85%B8%E5%A5%B6%E9%BA%B5%E5%8C%85%E5%B8%83%E4%B8%81.JPG" alt="" id="BLOGGER_PHOTO_ID_5492964365043302866" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --></style><p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">白麵包 – <span style="font-family:Times New Roman, serif;">1</span>件 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">低脂奶 – <span style="font-family:Times New Roman, serif;">250</span>毫升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蛋 – <span style="font-family:Times New Roman, serif;">1 ½ </span>隻 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蜂蜜 – <span style="font-family:Times New Roman, serif;">2</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">酸奶 – <span style="font-family:Times New Roman, serif;">100 </span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">乳酸飲料 – <span style="font-family:Times New Roman, serif;">1</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">野紅莓 – 適量 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">藍莓 – 適量 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>斜切麵包成為小三角形</li><li>放到平底鍋以弱火煎至金黃色</li><li>蛋混合酸奶和乳酸飲料<span style="font-family:Times New Roman, serif;">, </span>打勻</li><li>再加入蜂蜜和低脂肪奶混合</li><li>麵包放入混合酸奶液中吸至軟身</li><li>放酸奶液及麵包倒入容器</li><li>在預熱至<span style="font-family:Times New Roman, serif;">180℃</span>的焗爐焗約<span style="font-family:Times New Roman, serif;">20</span>分鐘</li><li>直至布丁表面焗至淺黃色</li><li>野莓<span style="font-family:Times New Roman, serif;">, </span>藍莓最後用作裝飾</li><li>完成</li></ol> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-584681415352964170?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-56000735729370449512010-07-12T18:25:00.002+08:002012-02-03T13:08:15.587+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TDrtnYfOyEI/AAAAAAAAGRw/a6URsUaOwgg/s1600/%E6%9E%9C%E5%87%8D%E7%90%83.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TDrtnYfOyEI/AAAAAAAAGRw/a6URsUaOwgg/s400/%E6%9E%9C%E5%87%8D%E7%90%83.JPG" alt="" id="BLOGGER_PHOTO_ID_5492963956375865410" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman,serif;">: (28</span>個<span style="font-family:Times New Roman,serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">果凍</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">明膠粉 <span style="font-family:Times New Roman,serif;">- 8 </span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">水 – <span style="font-family:Times New Roman,serif;">40</span>毫升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">糖 – <span style="font-family:Times New Roman,serif;">50</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">水 – <span style="font-family:Times New Roman,serif;">200</span>毫升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman,serif;">Cointreau - 2</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">饀</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">草莓 <span style="font-family:Times New Roman,serif;">- 4</span>粒 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">桃 <span style="font-family:Times New Roman,serif;">- ¼ </span>個 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">香蕉 <span style="font-family:Times New Roman,serif;">- ¼ </span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">開心果 <span style="font-family:Times New Roman,serif;">- 5</span>粒</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman,serif;">:</span></p> <ol><li>用<span style="font-family:Times New Roman,serif;">40</span>毫升的水預先溶化明膠粉</li><li>將糖和<span style="font-family:Times New Roman,serif;">200</span>毫升的溫水混合后<span style="font-family:Times New Roman,serif;">, </span>再加到明膠液中</li><li>當以上降回室溫<span style="font-family:Times New Roman,serif;">, </span>加上<span style="font-family:Times New Roman,serif;">Cointreau</span></li><li>水果切細<span style="font-family:Times New Roman,serif;">, </span>開心果切薄片</li><li>用水沾濕半球型製冰格<span style="font-family:Times New Roman,serif;">, </span>加入水果等<span style="font-family:Times New Roman,serif;">, </span>加入明膠液</li><li>放到冰箱冷卻固定</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5600073572937044951?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-74950721205134108852010-07-12T18:22:00.003+08:002012-02-04T15:15:02.752+08:00<a href="http://1.bp.blogspot.com/-jdrSl7uwX54/Tyza8Oi6epI/AAAAAAAAK4Q/ESyt20IXikE/s1600/%25E6%25A4%25B0%25E5%25AD%2590%25E5%25A5%25B6%25E5%25B8%2583%25E4%25B8%2581.JPG"><img style="cursor:pointer; cursor:hand;width: 250px; height: 200px;" src="http://1.bp.blogspot.com/-jdrSl7uwX54/Tyza8Oi6epI/AAAAAAAAK4Q/ESyt20IXikE/s400/%25E6%25A4%25B0%25E5%25AD%2590%25E5%25A5%25B6%25E5%25B8%2583%25E4%25B8%2581.JPG" alt="" id="BLOGGER_PHOTO_ID_5705175556203117202" border="0" /></a><br /><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">椰奶<span style="font-family:Times New Roman, serif;"> – 400</span>毫升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">水 – <span style="font-family:Times New Roman, serif;">½ </span>茶杯 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">上新粉 – <span style="font-family:Times New Roman, serif;">4</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">糖 – <span style="font-family:Times New Roman, serif;">4</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 <span style="font-family:Times New Roman, serif;">- </span>少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>在碗裡放入椰子奶<span style="font-family:Times New Roman, serif;">, </span>水<span style="font-family:Times New Roman, serif;">, </span>上新粉<span style="font-family:Times New Roman, serif;">, </span>糖<span style="font-family:Times New Roman, serif;">, </span>鹽</li><li>充分攙和至起泡</li><li>用微波爐<span style="font-family:Times New Roman, serif;">(600W)</span>加熱<span style="font-family:Times New Roman, serif;">1.5</span>分鐘</li><li>取出<span style="font-family:Times New Roman, serif;">, </span>充分攙和至起泡</li><li>再次在微波爐加熱<span style="font-family:Times New Roman, serif;">1</span>分鐘</li><li>重覆取出及加熱<span style="font-family:Times New Roman, serif;">2</span>次</li><li>取出<span style="font-family:Times New Roman, serif;">, </span>再用匙細心去除面上泡泡</li><li>待溫度稍降放入到容器及用冰箱冷卻<span style="font-family:Times New Roman, serif;">2</span>至<span style="font-family:Times New Roman, serif;">3</span>小時</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7495072120513410885?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-12327724797005713002010-07-09T14:42:00.004+08:002012-02-03T13:08:52.486+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDbFVADpb_I/AAAAAAAAGRg/p5ZJqa8-caY/s1600/%E6%97%A5%E5%BC%8F%E6%9E%9C%E5%87%8D%E8%9B%8B%E7%B3%95.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDbFVADpb_I/AAAAAAAAGRg/p5ZJqa8-caY/s400/%E6%97%A5%E5%BC%8F%E6%9E%9C%E5%87%8D%E8%9B%8B%E7%B3%95.JPG" alt="" id="BLOGGER_PHOTO_ID_5491793760208121842" border="0" /></a><br />材料:<br /><br />蛋糕<br />低筋麵粉 – 40克<br />蛋 – 2隻<br />糖 – 50克<br />香草精 – 少許<br /><br />果子露<br />糖 – 10克<br />水 – 20 亳升<br />櫻桃酒 Kirsch – 1小湯匙<br /><br />果凍<br />明膠片 – 24克<br />水 – 350亳升<br />糖 – 110克<br />白酒(果酒) – 350毫升<br />檸檬汁 – 1大湯匙<br /><br />裝飾用<br />桃(罐頭) – 1片<br />草莓 – 約1至2粒<br />藍莓 – 適量<br />薄荷葉 – 適量<br /><br /><br /><br />製作方法:<br />蛋糕<ol><li>蛋分開為蛋白和蛋黃, 蛋白打泡</li><li>把蛋黃，香草精加入蛋白, 糖分成2至3次加至蛋白后</li><li>直至蛋白打至挺身</li><li>篩過的低筋麵粉與蛋白混和</li><li>放入預熱170℃焗爐焗 10至12分鐘</li></ol>果凍<ol><li>用水浸泡明膠片</li><li>加糖入溫水溶化</li><li>以上混合</li><li>待溫度降低, 加入白果酒及檸檬汁</li></ol>果子露<br /><ol><li>所有材料混和</li></ol><br />製作:<br /><br /><ol><li>蛋糕上塗上果子露，放置在直徑21cm的Spring pan中</li><li>桃厚切薄片, 草莓切半, 藍莓放在蛋榚上</li><li>將果凍液倒上蛋糕, 成3mm厚的果凍層</li><li>中央以薄荷葉裝飾, 放到雪櫃冷卻凝固</li><li>取出蛋榚, 將餘下的果凍液倒上蛋榚頂</li><li>再冷卻凝固</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1232772479700571300?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-40075384890133485092010-07-09T13:23:00.004+08:002012-02-03T13:09:18.600+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TDaydwzQxMI/AAAAAAAAGRY/ZrN3CAFiqlw/s1600/%E6%B0%B4%E8%9C%9C%E6%A1%83%E6%85%95%E7%B5%B2.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TDaydwzQxMI/AAAAAAAAGRY/ZrN3CAFiqlw/s400/%E6%B0%B4%E8%9C%9C%E6%A1%83%E6%85%95%E7%B5%B2.JPG" alt="" id="BLOGGER_PHOTO_ID_5491773020010759362" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman,serif;">: (8</span>人份<span style="font-family:Times New Roman,serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">小蜜桃<span style="font-family:Times New Roman,serif;">(</span>罐頭<span style="font-family:Times New Roman,serif;">) – 300</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">糖漿<span style="font-family:Times New Roman,serif;">(</span>水<span style="font-family:Times New Roman,serif;">) - 30</span>毫升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">檸檬汁 – <span style="font-family:Times New Roman,serif;">1 ½ </span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">葛粉 <span style="font-family:Times New Roman,serif;">- 2</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">寒天粉 – <span style="font-family:Times New Roman,serif;">2</span>小湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">楓葉糖漿 – <span style="font-family:Times New Roman,serif;">120</span>亳升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">水 – <span style="font-family:Times New Roman,serif;">150</span>亳升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">豆漿 – <span style="font-family:Times New Roman,serif;">400</span>亳升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">椰奶 – <span style="font-family:Times New Roman,serif;">100</span>亳 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">麥芽糖 – <span style="font-family:Times New Roman,serif;">30</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">裝飾用<span style="font-family:Times New Roman,serif;">:</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">小蜜桃<span style="font-family:Times New Roman,serif;">(</span>罐頭<span style="font-family:Times New Roman,serif;">) – 100</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">糖 – 適量 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">薄荷葉 – <span style="font-family:Times New Roman,serif;">8</span>片 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman,serif;">:</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <ol><li>用攪拌器將水蜜桃<span style="font-family:Times New Roman,serif;">, </span>糖漿打滑</li><li>鍋中<span style="font-family:Times New Roman,serif;">, </span>用很微弱的火將水蜜桃糖漿加熱至<span style="font-family:Times New Roman,serif;">30</span>度<span style="font-family:Times New Roman,serif;">, </span>一直攪拌<span style="font-family:Times New Roman,serif;">, </span>備用</li><li>另一鍋中加入葛粉，寒天粉，楓葉糖漿，麥芽糖，水，豆漿，椰奶</li><li>用打蛋器一邊打鍋中的糖漿<span style="font-family:Times New Roman,serif;">, </span>一邊加熱<span style="font-family:Times New Roman,serif;">, </span>打至起泡用</li><li>最后加入檸檬汁<span style="font-family:Times New Roman,serif;">, </span>充分混合</li><li>將以上水蜜桃漿及椰奶等混合</li><li>小心將熱的液體倒入玻璃酒杯容器</li><li>待溫度稍降<span style="font-family:Times New Roman,serif;">, </span>用冰箱冷卻 <span style="font-family:Times New Roman,serif;">2</span>至<span style="font-family:Times New Roman,serif;">3</span>小時至凝固</li><li>裝飾用的水蜜桃切至容易吃的大小</li><li>吸乾多餘水份後<span style="font-family:Times New Roman,serif;">, </span>在其上撒糖</li><li>放入預先熱至<span style="font-family:Times New Roman,serif;">180℃</span>的烤爐烤<span style="font-family:Times New Roman,serif;">15</span>分鐘</li><li>取出冷卻</li><li>在奶油凍上面，放上烤水蜜桃<span style="font-family:Times New Roman,serif;">, </span>用薄荷葉裝飾</li><li>完成</li></ol> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4007538489013348509?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-6144760784616893552010-07-09T11:54:00.003+08:002012-02-03T13:09:31.961+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDadp92m3mI/AAAAAAAAGRQ/hyF1aNppnBY/s1600/%E6%97%A5%E5%BC%8F%E5%92%96%E5%93%A9%E7%85%B2.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDadp92m3mI/AAAAAAAAGRQ/hyF1aNppnBY/s400/%E6%97%A5%E5%BC%8F%E5%92%96%E5%93%A9%E7%85%B2.JPG" alt="" id="BLOGGER_PHOTO_ID_5491750139928698466" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">雞腿肉 – <span style="font-family:Times New Roman, serif;">400</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">獅子狗魚旦 <span style="font-family:Times New Roman, serif;">- 2</span>條 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">油豆腐 – <span style="font-family:Times New Roman, serif;">2</span>件 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蘿蔔 – <span style="font-family:Times New Roman, serif;">1/4</span>個 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">紅蘿蔔 – <span style="font-family:Times New Roman, serif;">1/2</span>個 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">舞茸 <span style="font-family:Times New Roman, serif;">- 1</span>包</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">椰菜 – <span style="font-family:Times New Roman, serif;">1/6</span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">芽菜 <span style="font-family:Times New Roman, serif;">- 1</span>小包</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">洋蔥 <span style="font-family:Times New Roman, serif;">- 1</span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蔥 <span style="font-family:Times New Roman, serif;">- 4</span>條</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">烏冬 – <span style="font-family:Times New Roman, serif;">2</span>至<span style="font-family:Times New Roman, serif;">3</span>包</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">高湯 – <span style="font-family:Times New Roman, serif;">8</span>茶杯 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">雞粉 – <span style="font-family:Times New Roman, serif;">1</span>粒 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">味醂 – <span style="font-family:Times New Roman, serif;">1</span>茶杯 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">酒 – <span style="font-family:Times New Roman, serif;">2</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">醬油 <span style="font-family:Times New Roman, serif;">- 3</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">粟粉 – <span style="font-family:Times New Roman, serif;">4</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">咖喱粉 – <span style="font-family:Times New Roman, serif;">3</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">芝麻油 – <span style="font-family:Times New Roman, serif;">½ </span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">水 – <span style="font-family:Times New Roman, serif;">100</span>毫升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">七味粉 – 適量</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>雞腿肉切件</li><li>獅子狗魚旦斜厚切</li><li>油豆腐浸熱水去油後<span style="font-family:Times New Roman, serif;">, </span>擦去水份<span style="font-family:Times New Roman, serif;">, </span>切細</li><li>蘿蔔<span style="font-family:Times New Roman, serif;">, </span>紅蘿蔔切片</li><li>舞茸洗淨<span style="font-family:Times New Roman, serif;">, </span>分開每條舞茸</li><li>椰菜切好<span style="font-family:Times New Roman, serif;">, </span>洋蔥切厚片<span style="font-family:Times New Roman, serif;">, </span>蔥切斜薄片</li><li>用水先煮熟烏冬後<span style="font-family:Times New Roman, serif;">, </span>隔去水份</li><li>用水溶掉咖喱粉</li><li>在沙鍋放入高湯和雞粉<span style="font-family:Times New Roman, serif;">, </span>加入所有調料</li><li>放入雞肉<span style="font-family:Times New Roman, serif;">, </span>及放入咖喱粉<span style="font-family:Times New Roman, serif;">(</span>水<span style="font-family:Times New Roman, serif;">)</span></li><li>加入油豆腐<span style="font-family:Times New Roman, serif;">, </span>蘿蔔<span style="font-family:Times New Roman, serif;">, </span>紅蘿蔔</li><li>最後加入烏冬</li><li>最後加上蔥粒在表面</li><li>根據喜好加入七味粉</li><li>完成</li></ol> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-614476078461689355?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-75794334919985288282010-07-09T10:36:00.002+08:002012-02-03T13:09:57.776+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TDaWHGd_TSI/AAAAAAAAGRI/oCnlywuIbwU/s1600/%E7%AF%89%E5%89%8D%E7%85%AE.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TDaWHGd_TSI/AAAAAAAAGRI/oCnlywuIbwU/s400/%E7%AF%89%E5%89%8D%E7%85%AE.JPG" alt="" id="BLOGGER_PHOTO_ID_5491741844364545314" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">源自日本九州非常有名的鄉村煮物 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">雞腿肉<span style="font-family:Times New Roman, serif;">- 200</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">酒 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">醬油 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">牛蒡 – <span style="font-family:Times New Roman, serif;">1</span>條 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蓮藕 – <span style="font-family:Times New Roman, serif;">100</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">紅蘿蔔 – <span style="font-family:Times New Roman, serif;">½ </span>個 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">煮熟的筍 – <span style="font-family:Times New Roman, serif;">150</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">魔芋 – <span style="font-family:Times New Roman, serif;">½ </span>份 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">豆角 – <span style="font-family:Times New Roman, serif;">50</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">沙拉油 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">高湯 – <span style="font-family:Times New Roman, serif;">500</span>毫升 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">酒 – <span style="font-family:Times New Roman, serif;">2</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">糖 – <span style="font-family:Times New Roman, serif;">3</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">醬油 – <span style="font-family:Times New Roman, serif;">4</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">味醂 – <span style="font-family:Times New Roman, serif;">3</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>雞腿肉切條<span style="font-family:Times New Roman, serif;">, </span>用酒和醬油醃<span style="font-family:Times New Roman, serif;">3</span>分鐘</li><li>牛蒡<span style="font-family:Times New Roman, serif;">, </span>蓮藕<span style="font-family:Times New Roman, serif;">, </span>紅蘿蔔<span style="font-family:Times New Roman, serif;">, </span>筍亂切</li><li>用水煮魔芋<span style="font-family:Times New Roman, serif;">5</span>分鐘 <span style="font-family:Times New Roman, serif;">, </span>之後切成同樣的大小</li><li>煮熟豆角及切長條</li><li>在鍋中加熱沙拉油，炒熟雞腿肉后取出</li><li>在鍋中炒其他食材<span style="font-family:Times New Roman, serif;">3</span>至<span style="font-family:Times New Roman, serif;">4</span>分鐘<span style="font-family:Times New Roman, serif;">, </span>加入高湯煮<span style="font-family:Times New Roman, serif;">3</span>分鐘</li><li>加入酒和糖，加入醬油和味醂</li><li>鍋中的湯加熱至原來湯<span style="font-family:Times New Roman, serif;">1/3</span>的量時<span style="font-family:Times New Roman, serif;">, </span>加入雞腿再煮<span style="font-family:Times New Roman, serif;">1</span>至<span style="font-family:Times New Roman, serif;">2</span>分鐘</li><li>最後加上少許醬油調味</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7579433491998528828?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-66659835997380686492010-07-08T15:05:00.003+08:002012-02-03T13:10:14.523+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDV49-3zwZI/AAAAAAAAGRA/2Ehzn3ausBo/s1600/%E6%97%A5%E5%BC%8F%E8%93%AE%E8%97%95%E7%82%B8%E7%89%9B%E8%82%89%E9%A4%85.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDV49-3zwZI/AAAAAAAAGRA/2Ehzn3ausBo/s400/%E6%97%A5%E5%BC%8F%E8%93%AE%E8%97%95%E7%82%B8%E7%89%9B%E8%82%89%E9%A4%85.JPG" alt="" id="BLOGGER_PHOTO_ID_5491428326892618130" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman,serif;">: (4</span>人份<span style="font-family:Times New Roman,serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蓮藕 – <span style="font-family:Times New Roman,serif;">300</span>克</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">牛裏脊肉 <span style="font-family:Times New Roman,serif;">(</span>片<span style="font-family:Times New Roman,serif;">) – 350</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">檸檬汁 – <span style="font-family:Times New Roman,serif;">1</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">芥末 <span style="font-family:Times New Roman,serif;">- 2</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少許</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">胡椒 – 少許</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">低筋麵粉 – 適量 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">雞蛋<span style="font-family:Times New Roman,serif;">(</span>打勻<span style="font-family:Times New Roman,serif;">) - 1</span>至<span style="font-family:Times New Roman,serif;">2</span>隻 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">麵包糠 – 適量 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">小蕃茄 – <span style="font-family:Times New Roman,serif;">8</span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">生菜 – <span style="font-family:Times New Roman,serif;">8</span>片 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman,serif;">Cocktail sauce:</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">喼汁 – <span style="font-family:Times New Roman,serif;">1</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">茄汁 – <span style="font-family:Times New Roman,serif;">4 </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">檸檬汁 – <span style="font-family:Times New Roman,serif;">1</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman,serif;">:</span></p><br /><ol><li>蓮藕去皮切成<span style="font-family:Times New Roman,serif;">1cm</span>厚片</li><li>用熱水加上檸檬汁去掉澀味，煮大約<span style="font-family:Times New Roman,serif;">10</span>分鐘</li><li>取出冷卻<span style="font-family:Times New Roman,serif;">, </span>之後在藕片的孔填塞芥末</li><li>牛肉用刀切肉碎<span style="font-family:Times New Roman,serif;">(</span>或先綷碎<span style="font-family:Times New Roman,serif;">)</span></li><li>牛肉加鹽<span style="font-family:Times New Roman,serif;">, </span>胡椒，混合好包起蓮藕</li><li>低筋麵粉加上打勻的雞蛋做成蛋漿</li><li>冷卻後的肉分成<span style="font-family:Times New Roman,serif;">6</span>至<span style="font-family:Times New Roman,serif;">7</span>個肉餅</li><li>肉餅反覆粘上蛋漿<span style="font-family:Times New Roman,serif;">2</span>次</li><li>最後充分粘上麵包糠在外</li><li>用中溫油炸肉餅</li><li>炸至金黃色可取起及盛到容器</li><li>小蕃茄及生菜作裝飾</li><li>添上<span style="font-family:Times New Roman,serif;"><cocktail sauce=""></cocktail></span>食用</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6665983599738068649?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-72528221390350422612010-07-08T14:35:00.002+08:002012-02-03T13:10:30.103+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TDVxt_JksFI/AAAAAAAAGQ4/f3CJ1KTgDz0/s1600/%E5%85%AB%E7%88%AA%E9%AD%9A%E7%87%92%E9%A4%85.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TDVxt_JksFI/AAAAAAAAGQ4/f3CJ1KTgDz0/s400/%E5%85%AB%E7%88%AA%E9%AD%9A%E7%87%92%E9%A4%85.JPG" alt="" id="BLOGGER_PHOTO_ID_5491420355507826770" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman,serif;">: (4</span>人份<span style="font-family:Times New Roman,serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">八爪魚 – <span style="font-family:Times New Roman,serif;">100</span>克 </p> <p><span lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">燒餅粉 </span></span></span>日清 <em>お好み焼粉</em> <span style="font-family:Times New Roman,serif;">- 200</span><span lang="zh-TW">克</span></p> <p><span lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">蛋</span></span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">- 4</span></span></span><span lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">隻 </span></span></span> </p> <p><span lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">沙拉油 – 適量 </span></span></span> </p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">燒餅醬 – 適量 </span></span> </p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">蛋黃醬 – 適量 </span></span> </p> <p lang="zh-TW"><br /></p><p lang="zh-TW"><br /></p> <p lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">製作方法</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">:</span></span></span></p> <ol><li>八爪魚只要鬚的部份<span style="font-family:Times New Roman,serif;">, </span>擦去水分</li><li>根據燒餅粉盒上指示開出粉漿</li><li>在平底鑊上塗上色拉油加熱</li><li>加入打勻的雞液再加入粉漿</li><li>慢火用鑊鏟推燒餅加入八爪魚</li><li>熟后取出<span style="font-family:Times New Roman,serif;">, </span>在表面加上燒餅醬和蛋黃醬</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7252822139035042261?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-20459947106334525362010-07-08T14:12:00.002+08:002012-02-03T13:10:50.096+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDVsf-6jOTI/AAAAAAAAGQw/1IgUJoZpZu0/s1600/%E6%97%A5%E5%BC%8F%E7%89%9B%E8%82%89%E8%96%AF%E9%A4%85.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDVsf-6jOTI/AAAAAAAAGQw/1IgUJoZpZu0/s400/%E6%97%A5%E5%BC%8F%E7%89%9B%E8%82%89%E8%96%AF%E9%A4%85.JPG" alt="" id="BLOGGER_PHOTO_ID_5491414617368508722" border="0" /></a><br /><br />材料: (4人份)<br />馬鈴薯(中) - 4個<br />洋蔥 – ½ 個<br />牛裏脊肉 (片) – 150克<br />米酒 – 3大湯匙<br />醬油 – 1大湯匙<br />糖 – 1大湯匙<br />鹽 – 少許<br />胡椒 – 少許<br />低筋麵粉 – 適量<br />蛋 – 適量<br />麵粉糠 – 適量<br />沙拉油 – 適量<br />牛油 - 10克<br />小蕃茄 – 8個<br />椰菜 – 適量<br />歐芹 Parsley - 適量<br /><br /><br />製作方法:<br /><br /><ol><li>用水煮熟馬鈴薯, 降溫後去皮及壓成薯蓉</li><li>用鹽,胡椒預先調味, 備用</li><li>洋蔥要切碎粒, 可隨個人口感控制碎大粒大小</li><li>牛肉用刀切肉碎</li><li>平底煎鍋加熱牛油，與慢慢加入洋蔥炒稍金黃，再加入牛肉快炒</li><li>加入燒酒, 醬油和糖直至炒至乾水</li><li>取出冷卻</li><li>低筋麵粉加上打勻的雞蛋做成蛋漿</li><li>冷卻後的肉分成6至7個肉餅</li><li>肉餅反覆粘上蛋漿2次</li><li>最後充分粘上麵包糠在外</li><li>在烤碟上舖上塗有油的錫紙，舖上肉餅及在上面塗上沙拉油</li><li>用230℃高速烤爐燒(烤)約8分鐘</li><li>取出並放到容器，用蕃茄, 椰菜絲, 歐芹等作裝飾</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2045994710633452536?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-40689423244384992912010-07-08T13:24:00.001+08:002012-02-03T13:11:17.380+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TDVhPAYMUWI/AAAAAAAAGQo/J7z6ojj4IIk/s1600/%E9%86%AC%E6%B2%B9%E8%8C%84%E5%AD%90.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TDVhPAYMUWI/AAAAAAAAGQo/J7z6ojj4IIk/s400/%E9%86%AC%E6%B2%B9%E8%8C%84%E5%AD%90.JPG" alt="" id="BLOGGER_PHOTO_ID_5491402231075590498" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">茄子 <span style="font-family:Times New Roman, serif;">- 4</span>個 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蘿蔔 – <span style="font-family:Times New Roman, serif;">200</span>克 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">秋葵 <span style="font-family:Times New Roman, serif;">- 2</span>個</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">高湯 – <span style="font-family:Times New Roman, serif;">1</span>茶杯</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">醬油 – <span style="font-family:Times New Roman, serif;">2</span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">燒酒 <span style="font-family:Times New Roman, serif;">- 2</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">味醂 – <span style="font-family:Times New Roman, serif;">2</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">鹽 – 少許 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">沙拉油 – 適量 </p><br /><br /><p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <ol><li>高湯<span style="font-family:Times New Roman, serif;">, </span>醬油<span style="font-family:Times New Roman, serif;">, </span>燒酒<span style="font-family:Times New Roman, serif;">, </span>味醂<span style="font-family:Times New Roman, serif;">, </span>鹽等煮<span style="font-family:Times New Roman, serif;">10</span>分鐘<span style="font-family:Times New Roman, serif;">, </span>備用</li><li>茄子洗淨切件<span style="font-family:Times New Roman, serif;">, </span>瀝乾</li><li>在鍋中用熱沙拉油炸切好的茄子</li><li>蘿蔔去皮磨蓉</li><li>秋葵用鹽略省<span style="font-family:Times New Roman, serif;">, </span>用熱水煮熟<span style="font-family:Times New Roman, serif;">, </span>取出<span style="font-family:Times New Roman, serif;">, </span>冷卻收切片</li><li>炸好的茄子放到容器中<span style="font-family:Times New Roman, serif;">, </span>加入高湯</li><li>在茄子上加上蘿蔔及秋葵</li><li>完成</li></ol> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-4068942324438499291?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-66611952951234139622010-07-08T13:07:00.001+08:002012-02-03T13:11:44.580+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TDVdFcBCtvI/AAAAAAAAGQg/PS_6P1xKRXg/s1600/%E5%B8%86%E7%AB%8B%E8%B2%9D%E5%A4%A7%E6%A0%B9%E7%85%AE.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TDVdFcBCtvI/AAAAAAAAGQg/PS_6P1xKRXg/s400/%E5%B8%86%E7%AB%8B%E8%B2%9D%E5%A4%A7%E6%A0%B9%E7%85%AE.JPG" alt="" id="BLOGGER_PHOTO_ID_5491397668649481970" border="0" /></a><br /><br />材料: (4人份)<br />帆立貝 - 5至6隻<br />水 – 5 湯碗<br />蘿蔔 - 400克<br />濃縮昆布醬油 - 2大湯匙<br />芝麻油 - 1 大湯匙<br /><br /><br />製作方法:<br /><ol><li>蘿蔔隨意切片(滾切)</li><li>在沙鍋裡加熱芝麻油, 加上蘿蔔略炒</li><li>把水加入鍋煮滾後加入帆立貝, 轉弱火加蓋煮5分鐘</li><li>加入濃縮昆布醬油, 再加蓋煮8分鐘</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6661195295123413962?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-64881662119272489462010-07-08T12:39:00.002+08:002012-02-03T13:11:57.803+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDVW7p3sWiI/AAAAAAAAGQY/Wg4Co_QCl9I/s1600/XO%E9%86%AC%E6%89%92%E5%A4%A7%E6%A0%B9.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDVW7p3sWiI/AAAAAAAAGQY/Wg4Co_QCl9I/s400/XO%E9%86%AC%E6%89%92%E5%A4%A7%E6%A0%B9.JPG" alt="" id="BLOGGER_PHOTO_ID_5491390903499905570" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --></style><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0cm } --> </style> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">材料<span style="font-family:Times New Roman, serif;">: (4</span>人份<span style="font-family:Times New Roman, serif;">)</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">蘿蔔 – 約<span style="font-family:Times New Roman, serif;">8cm(400</span>克<span style="font-family:Times New Roman, serif;">) </span> </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">杏鮑菇 – <span style="font-family:Times New Roman, serif;">2</span>個</p><p style="font-style: normal; font-weight: normal;" lang="zh-TW">芝麻油 <span style="font-family:Times New Roman, serif;">- 2</span>小湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">大蒽 – <span style="font-family:Times New Roman, serif;">10cm </span> </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">生薑 <span style="font-family:Times New Roman, serif;">- 4</span>至<span style="font-family:Times New Roman, serif;">5</span>薄片</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">油 – <span style="font-family:Times New Roman, serif;">2</span>小湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><span style="font-family:Times New Roman, serif;">Xo</span>醬 – <span style="font-family:Times New Roman, serif;">2</span>大湯匙 </p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">醬油 – <span style="font-family:Times New Roman, serif;">½ </span>大湯匙</p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"><br /></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW">製作方法<span style="font-family:Times New Roman, serif;">:</span></p> <p style="font-style: normal; font-weight: normal;" lang="zh-TW"></p><ol><li>蘿蔔和杏鮑菇切成<span style="font-family:Times New Roman, serif;">1cm</span>厚片</li><li>大蒽只要白色部份</li><li>大蒽及薑切成幼絲</li><li>加熱芝麻油，炒蘿蔔至半透轉弱火<span style="font-family:Times New Roman, serif;">, </span>加入杏鮑菇</li><li>炒熟杏鮑菇即完成<span style="font-family:Times New Roman, serif;">, </span>可上碟</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6488166211927248946?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-80679457012452918342010-07-08T12:22:00.002+08:002012-02-03T13:12:10.133+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uTys1QPS4E8/TDVSwNlgfJI/AAAAAAAAGQQ/A_ZDTJCh2X4/s1600/%E9%85%92%E7%B3%9F%E6%B9%AF.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://4.bp.blogspot.com/_uTys1QPS4E8/TDVSwNlgfJI/AAAAAAAAGQQ/A_ZDTJCh2X4/s400/%E9%85%92%E7%B3%9F%E6%B9%AF.JPG" alt="" id="BLOGGER_PHOTO_ID_5491386308882365586" border="0" /></a><br /><br />材料: (4人份)<br />豬肉 – 120克<br />蘿蔔 – 1/5個<br />紅蘿蔔 - ¼ 個<br />香菇 – 2隻<br />豆腐乾 – 1份<br />魔芋 – 1/4份<br />青蒽 – 1條<br /><br />湯汁:<br />高湯 – 5 茶杯<br />酒糟 – 120克<br />白味噌 - 30克<br />鹽 – 少許<br />淡醬油 – 1大湯匙<br />米酒 – 1大湯匙<br />味醂 - 1大湯匙<br />芝麻 - 適量<br /><br />製作方法:<br /><br /><ol><li>豬肉切片</li><li>蘿蔔, 紅蘿蔔，魔芋等均切條</li><li>豆腐乾, 香菇切薄片。</li><li>青蒽斜切</li><li>加高湯入鍋裡, 加入青蒽以外的全部的材料中火煮熟 </li><li>把酒糟放入碗中，出兩湯匙熱湯將之溶解</li><li>加上白味噌混合</li><li>最後加入鹽，淡醬油及味醂</li><li>將酒糟湯加入鍋中, 攪勻, 熄火</li><li>放入食用容器，加上青蒽及白芝麻</li><li>完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8067945701245291834?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-56601145874478361652010-07-07T16:03:00.004+08:002012-02-03T13:12:22.448+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDQ1MbY2gZI/AAAAAAAAGQI/oybWL22Tzwk/s1600/%E6%97%A5%E5%BC%8F%E5%92%96%E5%93%A9%E8%98%BF%E8%94%94%E4%B9%BE.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDQ1MbY2gZI/AAAAAAAAGQI/oybWL22Tzwk/s400/%E6%97%A5%E5%BC%8F%E5%92%96%E5%93%A9%E8%98%BF%E8%94%94%E4%B9%BE.JPG" alt="" id="BLOGGER_PHOTO_ID_5491072333298172306" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --> </style> <dl><dd style="margin-left: 0cm;" lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;">材料</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">: (2人份)<br /></span></span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">蘿蔔乾 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">15</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">克 </span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">紅蘿蔔 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">¼ </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">條</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">本菇 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">½ </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">包</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">沙拉油 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1 </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">大湯匙</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">調味</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">: </span></span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">雞湯 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">½ </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">茶杯 </span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">米酒 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">大湯匙 </span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">糖 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">½ </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">大湯匙 </span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">醬油 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">小湯匙 </span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">咖喱粉 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">½ </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">至</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">小湯匙 </span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">製作方法</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">:</span></span></span></dd></dl><ol><li> <span style="font-style: normal;"><span style="font-weight: normal;">蘿蔔乾切條</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">(3 – 4cm)</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">用水洗後用紙巾去掉水氣</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">紅蘿蔔切條</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">沙拉油放入平底煎鍋加熱，加上切後的蘿蔔乾和紅蘿蔔炒，最后加上本菇炒</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">2</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">分鐘</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">順序加入調料</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">中火加熱煮開</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">用弱火煮至收乾水分</span></span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5660114587447836165?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-80832368743115258872010-07-07T15:13:00.003+08:002012-02-03T13:12:34.505+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDQpapNx7sI/AAAAAAAAGP0/BcksNHnBFlw/s1600/%E7%89%9B%E6%B2%B9%E9%9C%B2%E7%AD%8D%E5%A4%A7%E6%A0%B9.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDQpapNx7sI/AAAAAAAAGP0/BcksNHnBFlw/s400/%E7%89%9B%E6%B2%B9%E9%9C%B2%E7%AD%8D%E5%A4%A7%E6%A0%B9.JPG" alt="" id="BLOGGER_PHOTO_ID_5491059383388466882" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --> </style> <dl><dd style="margin-left: 0cm;" lang="zh-TW"><span style="font-style: normal;"><span style="font-weight: normal;"><br /></span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">材料</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">: (4人份)<br /></span></span></span></dd><dt><br /></dt><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">露筍 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">3</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">條</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">蘿蔔 </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">小段 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">4cm</span></span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">洋蔥 – 半個</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">煙肉 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">50</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">克</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">牛油 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">15</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">克</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">雞湯 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">2 </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">茶杯</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">鹽 – 少許 </span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">胡椒 – 少許 </span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">糖 – </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">2</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">小匙 </span></span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">歐芹 </span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">Parsley – </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">少許 </span></span> </dd></dl><br /><dl><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">製作方法</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">:</span></span></span></dd></dl><ol><li> <span style="font-style: normal;"><span style="font-weight: normal;">所有食材洗淨切長條型</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">在鍋中加入牛油</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">加熱</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">加入煙肉炒</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1.5</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">分鐘左右</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">分別加入蘿蔔</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">洋蔥及攪勻使蘿蔔及洋蔥平均沾上牛油</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">加入雞湯</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">鹽</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">胡椒及糖后</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">稍拌</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">加蓋及用弱火煮</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">10</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">分鐘</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">最後加入露筍煮</span></span><span style="font-family:Times New Roman,serif;"><span style="font-style: normal;"><span style="font-weight: normal;">5</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">分鐘</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">完成</span></span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8083236874311525887?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-52214089691936252632010-07-07T14:25:00.004+08:002012-02-03T13:13:06.322+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TDQeFCtUZYI/AAAAAAAAGPs/j8apInx-oeI/s1600/%E5%A3%AB%E5%A4%9A%E5%95%A4%E6%A2%A8%E5%A4%A7%E7%A6%8F.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TDQeFCtUZYI/AAAAAAAAGPs/j8apInx-oeI/s400/%E5%A3%AB%E5%A4%9A%E5%95%A4%E6%A2%A8%E5%A4%A7%E7%A6%8F.JPG" alt="" id="BLOGGER_PHOTO_ID_5491046917646607746" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --></style><br /><dl><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">材料</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">:</span></span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">糯米</span></span><em><span style="font-style: normal;"><span style="font-weight: normal;">粉 – </span></span></em><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">150</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">克</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <em><span style="font-style: normal;"><span style="font-weight: normal;">糖 – </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">90</span></span></span></em><em><span style="font-style: normal;"><span style="font-weight: normal;">克</span></span></em></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <em><span style="font-style: normal;"><span style="font-weight: normal;">水 – </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">160cc</span></span></span></em></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <em><span style="font-style: normal;"><span style="font-weight: normal;">白蓮蓉 – </span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">120</span></span></span></em><em><span style="font-style: normal;"><span style="font-weight: normal;">克</span></span></em></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <em><span style="font-style: normal;"><span style="font-weight: normal;">草莓</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">(</span></span></span></em><em><span style="font-style: normal;"><span style="font-weight: normal;">小粒</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">) – 6</span></span></span></em><em><span style="font-style: normal;"><span style="font-weight: normal;">粒</span></span></em></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <em><span style="font-style: normal;"><span style="font-weight: normal;">粟粉 – </span></span></em><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">10</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">克</span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <span style="font-style: normal;"><span style="font-weight: normal;">製作方法</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">:</span></span></span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd></dl><ol><li> <span style="font-style: normal;"><span style="font-weight: normal;">在可微波爐加熱的碗中加入糯米粉</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">水和糖攪勻</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">攪勻后放入微波爐</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">(600w)</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">加熱</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">2</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">分鐘</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">取出揉搓</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">分鐘</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">再入微波爐加熱</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1.5</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">分鐘，取出揉搓</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">1</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">分鐘</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">重覆以上直至糯米團有透明感</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">白蓮蓉分</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">6</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">等份</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">中間加入草莓</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">搓圓</span></span></li><li> <span style="font-style: normal;"><span style="font-weight: normal;">到桌上撒上粟粉</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">將糯米團分</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">6</span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">等份，加饀入中間</span></span><span style="font-family:Times New Roman, serif;"><span style="font-style: normal;"><span style="font-weight: normal;">, </span></span></span><span style="font-style: normal;"><span style="font-weight: normal;">完成</span></span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5221408969193625263?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-67448166950533394392010-07-07T13:24:00.004+08:002012-02-03T13:13:41.079+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TDQZZkDGp7I/AAAAAAAAGPk/6lyaspfPHNw/s1600/%E5%A3%AB%E5%A4%9A%E5%95%A4%E5%88%A9%E5%8D%B7%E8%9B%8B.JPG"><img style="cursor: pointer; width: 250px; height: 200px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TDQZZkDGp7I/AAAAAAAAGPk/6lyaspfPHNw/s400/%E5%A3%AB%E5%A4%9A%E5%95%A4%E5%88%A9%E5%8D%B7%E8%9B%8B.JPG" alt="" id="BLOGGER_PHOTO_ID_5491041772635596722" border="0" /></a><br />材料:<br /><br />海綿蛋糕<br />蛋 – 3個<br />糖 – 6 0克<br />低筋麵粉 – 5 0克<br /><br />奶油<br />鮮忌廉 Whip Cream - 200毫升<br />糖 – 20 克<br /><br />果子露<br />糖 – 30 克<br />水 – 60 cc<br />朗姆酒 RUM – 1大湯匙<br />草莓 – 250 克<br /><br /><br /><br /><br />製作方法:<br /><br />製作海綿蛋糕<br /><ol><li>蛋 + 糖放入碗中用打蛋器快速打勻至起泡。泡要打至挺身</li><li>把預先篩過的低筋麵粉分成2至3次加上到蛋泡沫中, 用橡膠刮刀 『十』字切入攪勻</li><li>放麵粉加入淺方盤中, 並放入預熱至200℃的烤爐中烤10分</li><li>10分鐘后, 取出蛋糕冷卻</li></ol><br /><br />製作果子露<br /><ol><li>水和糖放入鍋加熱, 加入草莓後再加上RUM酒, 加熱至收乾. </li><li>取出待溫度降低, 草莓切粒 放到雪櫃冷卻最少3小時</li></ol><br /><br />製作奶油<br /><ol><li>在碗中放入鮮忌廉和糖, 充分打勻7至8分鐘</li></ol><br /><ol><li>平舖海綿蛋榚, 在蛋糕上平均舖上奶油, 及加上果子露</li><li>一端2CM不塗上奶油</li><li>在塗上奶油的一端開始捲起</li><li>直到捲至尾, 最後可稍加奶油作固定</li><li>完成, 可按個人喜愛切出不同厚薄的卷蛋</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6744816695053339439?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-72920663866544041272010-07-06T20:20:00.002+08:002012-02-03T13:14:06.926+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDMfv2xBjhI/AAAAAAAAGPc/4WLzbSbM2U8/s1600/%E8%8D%89%E8%8E%93%E6%B2%99%E5%BE%8B.jpg"><img style="cursor: pointer; width: 260px; height: 195px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDMfv2xBjhI/AAAAAAAAGPc/4WLzbSbM2U8/s400/%E8%8D%89%E8%8E%93%E6%B2%99%E5%BE%8B.jpg" alt="" id="BLOGGER_PHOTO_ID_5490767277710216722" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --> </style> <dl><dd style="margin-left: 0cm;" lang="zh-TW"><br /></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> 材料<span style="font-family:Times New Roman, serif;">:</span></dd><dt><br /></dt><dd style="margin-left: 0cm;" lang="zh-TW"> 草莓 – <span style="font-family:Times New Roman, serif;">4</span>粒</dd><dd style="margin-left: 0cm;" lang="zh-TW"> 蓮藕 – <span style="font-family:Times New Roman, serif;">100</span>克</dd><dd style="margin-left: 0cm;" lang="zh-TW"> 野菜嫩葉 – 適量</dd><dt><br /></dt><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> 調味汁<span style="font-family:Times New Roman, serif;">:</span></dd><dt><br /></dt><dd style="margin-left: 0cm;" lang="zh-TW"> 草莓 – <span style="font-family:Times New Roman, serif;">3</span>粒 </dd><dd style="margin-left: 0cm;" lang="zh-TW"> 檸檬汁 – <span style="font-family:Times New Roman, serif;">½ </span>大湯匙 </dd><dd style="margin-left: 0cm;" lang="zh-TW"> 紅酒醋 – <span style="font-family:Times New Roman, serif;">½ </span>大湯匙</dd><dd style="margin-left: 0cm;" lang="zh-TW"> 橄欖油<span style="font-family:Times New Roman, serif;">(</span>或沙律油<span style="font-family:Times New Roman, serif;">) – 2 </span>大湯匙</dd><dd style="margin-left: 0cm;" lang="zh-TW"> 糖 – 少 許</dd><dd style="margin-left: 0cm;" lang="zh-TW"> 鹽 – 適量</dd><dd style="margin-left: 0cm;" lang="zh-TW"> 胡椒 – 適量</dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> 裝作方法<span style="font-family:Times New Roman, serif;">:</span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd></dl><ol><li> 蓮藕切薄片</li><li> <span style="font-family:Times New Roman, serif;">1</span>粒草莓切開<span style="font-family:Times New Roman, serif;">4</span>等份<span style="font-family:Times New Roman, serif;">, </span>野菜嫩葉洗好<span style="font-family:Times New Roman, serif;">, </span>瀝乾</li><li> 調味汁的草莓先打碎成草莓汁，加上其他的調味汁的材料</li><li> 調味汁的糖和檸檬汁請隨個人口味隨意加減<span style="font-family:Times New Roman, serif;">, </span>完成</li><li> 混合後冷藏後食成更佳</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-7292066386654404127?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-23711488491217828612010-07-06T17:40:00.006+08:002012-02-03T17:34:45.419+08:00<a href="http://2.bp.blogspot.com/-HvTisFWX_Ro/TyuqLYIvRlI/AAAAAAAAK2M/F8zzNAxYvnw/s1600/%25E6%259D%258F%25E4%25BB%2581%25E8%25B1%2586%25E8%2585%2590.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/-HvTisFWX_Ro/TyuqLYIvRlI/AAAAAAAAK2M/F8zzNAxYvnw/s400/%25E6%259D%258F%25E4%25BB%2581%25E8%25B1%2586%25E8%2585%2590.JPG" alt="" id="BLOGGER_PHOTO_ID_5704840465429251666" border="0" /></a><br /><br /><br /><br />材料:<br /><br />杏仁霜 – 33克<br />牛奶 – 450cc<br />淡奶 – 200cc<br />糖 – 40克<br />明膠粉 – 12克<br />水 – 4大湯匙<br /><br />糖漿:　<br />水 – 130cc<br />糖 – 20克<br />Amaretto(杏仁酒) – 1 小茶匙<br />薄荷葉 – 少許<br /><br /><br /><br />預先準備:<br /><ol><li>明膠粉和水預先混合好</li><li>預先準備2張泡軟的紗布</li></ol><br /><br />製作方法:<br /><ol><li>杏仁霜和糖放入鍋中, 很輕力地混合好</li><li>牛奶和淡奶混合好並慢慢注入鍋中</li><li>用弱中火慢慢的攪拌使糖及杏仁霜溶化</li><li>注意鍋不能大滾, 控制火力</li><li>加入預先混合好的明膠粉和水</li><li>慢慢攪勻</li><li>用紗布放在容器上, 如碗</li><li>將鍋中液體濾過紗布倒到容器中</li><li>不濾的話, 杏仁豆腐吃起來會較粗澀</li><li>倒入Amaretto很好地攙和</li><li>可注入到其他容器中(注意杏仁液還很熱)</li><li>放在室溫約25分鐘</li><li>用冰箱冷卻半天</li><li>加上薄荷葉作裝飾或添上水果等亦可</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-2371148849121782861?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-30265559755730704002010-07-06T17:11:00.005+08:002012-02-03T13:14:51.633+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDLzeM1l2aI/AAAAAAAAGPM/q9lk3bAqMjc/s1600/Peach+Melba.jpg"><img style="cursor: pointer; width: 350px; height: 231px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDLzeM1l2aI/AAAAAAAAGPM/q9lk3bAqMjc/s400/Peach+Melba.jpg" alt="" id="BLOGGER_PHOTO_ID_5490718595885685154" border="0" /></a><br /><br /><br />材料:<br /><br />罐裝水蜜桃 – 4至5個<br />原味乳酪 – 100g<br />雲呢拿雪榚 – 1 茶杯<br />薄荷葉 – 適量<br /><br /><br />製作方法:<br /><br /><ol><li>水蜜桃切方丁, 隔水</li><li>原味乳酪在室溫放5分鐘除去過多水氣</li><li>在玻璃酒杯按順序裝上原味乳酪, 桃丁(可稍微留下幾粒裝飾用)，雪榚</li><li>最後以桃丁及薄荷葉作裝飾用</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3026555975573070400?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-12911865387382292802010-07-06T16:49:00.002+08:002012-02-03T13:15:11.295+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TDLuTMcSoEI/AAAAAAAAGPE/FLSlAYwldlo/s1600/%E6%97%A5%E5%BC%8F%E7%89%9B%E6%B2%B9%E6%9E%9C%E8%9D%A6%E6%98%A5%E5%8D%B7.jpg"><img style="cursor: pointer; width: 175px; height: 248px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TDLuTMcSoEI/AAAAAAAAGPE/FLSlAYwldlo/s400/%E6%97%A5%E5%BC%8F%E7%89%9B%E6%B2%B9%E6%9E%9C%E8%9D%A6%E6%98%A5%E5%8D%B7.jpg" alt="" id="BLOGGER_PHOTO_ID_5490712909242867778" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --> </style> <dl><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"><br /></dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;"> <span lang="zh-TW">材料</span><span style="font-family:Times New Roman, serif;">: (2 </span><span lang="zh-TW">人份</span><span lang="zh-TW">)</span></dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;"><span lang="zh-TW">沙蝦 – </span><span style="font-family:Times New Roman, serif;">100</span><span lang="zh-TW">克</span></dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;"><span lang="zh-TW">牛油果 –</span><span style="font-family:Times New Roman, serif;">1</span><span lang="zh-TW">個</span></dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> 青瓜 – <span style="font-family:Times New Roman, serif;">1 </span>個</dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> 白酒 – <span style="font-family:Times New Roman, serif;">1 </span>大湯匙</dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> 鹽 – 少許</dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;"> <span lang="zh-TW">胡椒粉 – 少許</span></dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;"> <span lang="zh-TW">檸檬汁 – 適量</span></dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;"> <span lang="zh-TW">即食春卷皮 – </span><span style="font-family:Times New Roman, serif;">2</span><span lang="zh-TW">片</span></dd><dt><br /></dt><dt lang="zh-TW"> 醬汁<span style="font-family:Times New Roman, serif;">:</span></dt><dd lang="zh-TW"> <br /> </dd><dd style="margin-left: 0cm;"> <span lang="zh-TW">蛋黃醬 – </span><span style="font-family:Times New Roman, serif;">2 </span><span lang="zh-TW">大湯匙</span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> 魚露 – <span style="font-family:Times New Roman, serif;">1 </span>小湯匙</dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> 胡椒粉 – 少 許</dd><dt><br /></dt><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> 製作方法<span style="font-family:Times New Roman, serif;">:</span></dd></dl><ol><li> 沙蝦去殼洗淨<span style="font-family:Times New Roman, serif;">, </span>瀝乾</li><li> 用白酒和胡椒粉醃分約<span style="font-family:Times New Roman, serif;">2</span>分鐘</li><li> 然後隔水蒸熟蝦隻</li><li> 牛油果去皮去核切長條型</li><li> 青瓜去皮去籽切長條型</li><li> 醬汁調校好</li><li> 在即食春卷皮上塗上醬汁</li><li> 放入牛油果<span style="font-family:Times New Roman, serif;">, </span>青瓜條及蝦隻</li><li> 捲好春卷即成</li></ol><dl><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> <br /><br /> </dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> <br /><br /> </dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> <br /><br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> <br /> </dd></dl><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-1291186538738229280?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-59160307670481215432010-07-06T15:45:00.002+08:002012-02-03T13:15:41.573+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uTys1QPS4E8/TDLfXIHJMOI/AAAAAAAAGO8/KiwsCtmAfOw/s1600/Caesar%E6%B2%99%E5%BE%8B.jpg"><img style="cursor: pointer; width: 350px; height: 231px;" src="http://2.bp.blogspot.com/_uTys1QPS4E8/TDLfXIHJMOI/AAAAAAAAGO8/KiwsCtmAfOw/s400/Caesar%E6%B2%99%E5%BE%8B.jpg" alt="" id="BLOGGER_PHOTO_ID_5490696484125487330" border="0" /></a><br /><br />材料: (2人份)<br /><br />生菜 – 3 至4 個<br />牛油果 – ½ 個<br />法式沙律醬 – 2 至3 大湯匙<br />油炸麵包粒 Crouton – 1 大湯匙<br />黑芝麻 – 少許<br /><br /><br />製作方法:<br /><br /><ol><li>生菜洗淨, 瀝乾, 切好備用</li><li>牛油果去核去皮, 切丁備用</li><li>將生菜, 牛油果丁, Crouton, 黑芝麻及沙律醬放入沙律容器內混合好即成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-5916030767048121543?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-61178473859726283752010-07-06T15:34:00.004+08:002012-02-03T13:15:59.741+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TDLcgzfr9TI/AAAAAAAAGO0/mBrnoscK3Ho/s1600/%E6%97%A5%E5%BC%8F%E8%95%83%E8%8C%84%E5%B0%8F%E9%A3%9F.jpg"><img style="cursor: pointer; width: 350px; height: 231px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TDLcgzfr9TI/AAAAAAAAGO0/mBrnoscK3Ho/s400/%E6%97%A5%E5%BC%8F%E8%95%83%E8%8C%84%E5%B0%8F%E9%A3%9F.jpg" alt="" id="BLOGGER_PHOTO_ID_5490693351855093042" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --> </style> <dl><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"><br /></dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> 材料<span style="font-family:Times New Roman, serif;">:</span></dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"> 蕃茄 – <span style="font-family:Times New Roman, serif;">1 </span>至<span style="font-family:Times New Roman, serif;">2</span>個</dd><dd style="margin-left: 0cm; margin-bottom: 0.5cm;" lang="zh-TW"><span lang="zh-TW">歐芹 – 少許</span></dd><dt><br /></dt><dt lang="zh-TW"> 醬料<span style="font-family:Times New Roman, serif;">:</span></dt><dd><br /></dd><dd style="margin-left: 0cm;"> <span lang="zh-TW">牛油果 – </span><span style="font-family:Times New Roman, serif;">1/2</span>個</dd><dd style="margin-left: 0cm;"> <span lang="zh-TW">檸檬</span>汁 – <span style="font-family:Times New Roman, serif;">½ </span><span lang="zh-TW">小湯匙</span></dd><dd style="margin-left: 0cm;"> <span lang="zh-TW">蛋黃醬 – </span><span style="font-family:Times New Roman, serif;">1 ½ </span><span lang="zh-TW">大湯匙</span></dd><dd style="margin-left: 0cm;">胡椒粉 – 少許</dd><dd style="margin-left: 0cm;"><span lang="zh-TW">鹽 – 少許</span></dd><dd style="margin-left: 0cm;">橄欖油 – <span style="font-family:Times New Roman, serif;">2 </span>小湯匙</dd></dl><br /><dl><dd style="margin-left: 0cm;" lang="zh-TW"> 製作方法<span style="font-family:Times New Roman, serif;">:</span></dd></dl><ol><li> 蕃茄洗淨去蒂<span style="font-family:Times New Roman, serif;">, </span>切成<span style="font-family:Times New Roman, serif;">2cm</span>厚的片</li><li> 牛油果去核<span style="font-family:Times New Roman, serif;">, </span>放在碗中用叉或匙將果肉全壓碎</li><li> 醬料加入牛油果蓉中充分混合</li><li> 在平底鑊加入少許橄欖油加熱</li><li> 煎蕃茄片至兩面金黃</li><li> 蕃茄片煎好放在碟上</li><li> 加上牛油果醬及以歐芹作裝飾</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-6117847385972628375?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-38160110714038686822010-07-06T15:10:00.003+08:002012-02-03T13:16:22.748+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uTys1QPS4E8/TDLW9leexUI/AAAAAAAAGOs/ZlJHmRiHtOE/s1600/%E6%97%A5%E5%BC%8F%E8%8C%84%E5%AD%90%E5%B0%8F%E9%A3%9F.jpg"><img style="cursor: pointer; width: 350px; height: 231px;" src="http://1.bp.blogspot.com/_uTys1QPS4E8/TDLW9leexUI/AAAAAAAAGOs/ZlJHmRiHtOE/s400/%E6%97%A5%E5%BC%8F%E8%8C%84%E5%AD%90%E5%B0%8F%E9%A3%9F.jpg" alt="" id="BLOGGER_PHOTO_ID_5490687249238377794" border="0" /></a><br /><br /><br />材料:<br /><br />茄子 – 3 個<br />砂糖 – 1 小湯匙<br />日本酢 – 1 小湯匙<br />日本醬油 – 1 大湯匙<br />黑芝麻 – 2 小湯匙<br />沙拉油 – ½ 小湯匙<br />紫蘇葉 – 3 片<br /><br /><br />製作方法:<br /><br /><ol><li>茄子剪掉蒂, 洗淨</li><li>縱方削去部分表皮使之較美觀</li><li>茄子放入熱水中加熱5分鐘</li><li>茄子加熱後軟身, 切為長型小段</li><li>紫蘇葉洗淨, 瀝乾, 備用</li><li>將黑芝麻及所有調味料在碗中混合好</li><li>將茄子加入碗中及攪勻</li><li>最後用紫蘇葉作裝飾, 完成</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-3816011071403868682?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0tag:blogger.com,1999:blog-8959542345277028817.post-86275931547268397562010-07-06T14:53:00.004+08:002012-02-03T13:16:45.704+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uTys1QPS4E8/TDLTDaPBYVI/AAAAAAAAGOk/iAz8-WPS2iM/s1600/%E6%97%A5%E5%BC%8F%E7%BE%8E%E5%91%B3%E7%87%92%E9%9B%9E%E9%A4%85.JPG"><img style="cursor: pointer; width: 286px; height: 214px;" src="http://3.bp.blogspot.com/_uTys1QPS4E8/TDLTDaPBYVI/AAAAAAAAGOk/iAz8-WPS2iM/s400/%E6%97%A5%E5%BC%8F%E7%BE%8E%E5%91%B3%E7%87%92%E9%9B%9E%E9%A4%85.JPG" alt="" id="BLOGGER_PHOTO_ID_5490682951253451090" border="0" /></a><br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 3.2 (Win32)"><style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --> </style> <dl><dd style="margin-left: 0cm;" lang="zh-TW"><br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> 材料<span style="font-family:Times New Roman,serif;">: </span> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> 雞肉<span style="font-family:Times New Roman,serif;">(</span>絞碎<span style="font-family:Times New Roman,serif;">) -300</span>克</dd><dd style="margin-left: 0cm;"> <span lang="zh-TW">薑 </span><span style="font-family:Times New Roman,serif;">- ½ </span><span lang="zh-TW">小湯匙</span></dd><dd style="margin-left: 0cm;"> 酒 – <span style="font-family:Times New Roman,serif;">1 </span><span lang="zh-TW">小湯匙</span></dd><dd style="margin-left: 0cm;"> <span lang="zh-TW">粟粉 </span><span style="font-family:Times New Roman,serif;">- 1 </span><span lang="zh-TW">大湯匙</span></dd><dd style="margin-left: 0cm;"> <span lang="zh-TW">雞蛋 </span><span style="font-family:Times New Roman,serif;">- 1</span><span lang="zh-TW">只</span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> 鹽 – 少許</dd><dd style="margin-left: 0cm;" lang="zh-TW"> 胡椒粉 – 少許</dd><dd style="margin-left: 0cm;"> <span lang="zh-TW">紫蘇葉 – </span><span style="font-family:Times New Roman,serif;">12</span><span lang="zh-TW">片</span></dd><dd style="margin-left: 0cm;"> <br /> </dd><dd style="margin-left: 0cm;" lang="zh-TW"> 醬汁<span style="font-family:Times New Roman,serif;">: </span> </dd><dd style="margin-left: 0cm;"> 酒・砂糖 – <span style="font-family:Times New Roman,serif;">1 </span>大<span lang="zh-TW">湯匙</span></dd><dd style="margin-left: 0cm;" lang="zh-TW"> 味醂 – <span style="font-family:Times New Roman,serif;">2</span>大湯匙</dd><dd style="margin-left: 0cm;"> <span lang="zh-TW">日式醬油 – </span><span style="font-family:Times New Roman,serif;">3 </span><span lang="zh-TW">大湯匙</span></dd></dl><br /><dl><dd style="margin-left: 0cm;" lang="zh-TW"> 製作方法<span style="font-family:Times New Roman,serif;">:</span></dd></dl><ol><li> 紫蘇葉洗淨<span style="font-family:Times New Roman,serif;">, </span>瀝乾<span style="font-family:Times New Roman,serif;">, </span>備用</li><li> 將醬汁混合好<span style="font-family:Times New Roman,serif;">, </span>備用</li><li> 將其他材料加入碗中混合</li><li> 為增加肉餅粘度<span style="font-family:Times New Roman,serif;">, </span>需充分混合<span style="font-family:Times New Roman,serif;">, </span>混合至少兩分鐘</li><li> 取出適量肉搓成肉餅</li><li> 在肉餅上舖上紫蘇葉</li><li> 平底鑊加入油<span style="font-family:Times New Roman,serif;">, </span>燒熱</li><li> 肉餅放入平底鑊大火煎至一面金黃色</li><li> 反轉肉餅及蓋上鑊蓋焗<span style="font-family:Times New Roman,serif;">3-5</span>分鐘</li><li> 加上醬汁即可食用</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8959542345277028817-8627593154726839756?l=recipes-japanese.blogspot.com' alt='' /></div>RobertYhttp://www.blogger.com/profile/10374022357398835594noreply@blogger.com0