急救..
栗米魚肚x (唔好同我講開罐頭呀:icon099::icon101:)蒸排骨 (呢個應該好易卦..:icon091:)
貴妃雞 (唔好話買呀:icon003::icon101:)
唔知乜菜 (遲d 先知..:icon064:)
燉蛋:o
呢個餐單可唔可以用二十日o既時間泥學到起碼叫入得口..?:o:icon101::icon003: 出面d粟米羹都係開鑵頭ga la下話....... 好惡搞wor...
自己整貴妃雞......!?
仲要得二十日....
點可能咁快學識??:icon097:
煮飯仔ar??:icon105::icon101: 叫你條女煮啦:icon101: 一日就學識la 叫阿媽星期六,日dinner整一次你跟住學:o 蒸排骨
超易:icon101:
蒸排骨用既排骨主要有兩種,肉排(冇骨)同腩排(有骨)
兩個人食$10就得:icon101:
買番黎通常用水沖下佢,卒下d油走,去血水
沖五六次都應該得(可以開小小水衝落去d排骨度,用o個d時間做其他野):icon032:
沖緊既時候鍾意既可以meet走d肥肉(8比2好d)
之後鯨水, 落糖(每舊排骨都痴小小),鹽(同糖一樣),好少雞粉(唔落都得),米酒(半個樽蓋度),新鮮garlic茸(我既最愛,你唔落都得,如果落既話,用刀啄到碎曬會好d),
你鍾意既,chili絲,豆豉,沙茶,乜sauce都落得,睇下你要咩味啦,我通常garlic就算~
最後落豆粉/生粉
又係舊舊排骨都要high到
之後醃15分鐘o係飯面蒸就得
如果想o係獲度蒸既
10-12分鐘度啦(水滾先放+計)
:icon032: http://hkcm.hkehost.net/forum/viewthread.php?tid=57088&fpage=1&highlight=%BFL%B3J
:icon101: 雞我真係勸你唔好掂
除非有咁上下經驗
唔係死硬:icon101: http://www.icare.com.hk/pc/cook/c_cook_dinn_reci.asp?RecipeID=287
不過識唔識簡靚魚肚我就幫唔到你lu:icon101: 我覺得整雞茸粟米羹/粟米豆腐羹會好d,
唔洗浸魚肚咁麻煩 Originally posted by Raul at 2005-4-3 12:37 PM:
蒸排骨
超易:icon101:
蒸排骨用既排骨主要有兩種,肉排(冇骨)同腩排(有骨)
兩個人食$10就得:icon101:
買番黎通常用水沖下佢,卒下d油走,去血水
沖五六次都應該得(可以開小小水衝落去d排骨度,用o個d時間做其他 ...
:icon063:
咁叉難o既:icon063::icon003:
唔該:icon003::icon101: Originally posted by Raul at 2005-4-3 12:39 PM:
雞我真係勸你唔好掂
除非有咁上下經驗
唔係死硬:icon101:
:icon003::icon003: Originally posted by 詩** at 2005-4-3 07:55 PM:
我覺得整雞茸粟米羹/粟米豆腐羹會好d,
唔洗浸魚肚咁麻煩
冇得改:icon086::icon003: Originally posted by Batistuta at 2005-4-3 05:07 AM:
好惡搞wor...
自己整貴妃雞......!?
仲要得二十日....
點可能咁快學識??:icon097:
煮飯仔ar??:icon105::icon101:
唔cd - rom 拿:icon101:
:icon075::icon075::icon003::icon101: Originally posted by rob_van_dam at 2005-4-3 12:33 PM:
叫阿媽星期六,日dinner整一次你跟住學:o
叫o左佢聽日幫我搞掂栗米魚肚x 同燉蛋佢:icon023::icon101: Originally posted by 捷禾@Ajax at 2005-4-3 09:19 PM:
唔cd - rom 拿:icon101:
:icon075::icon075::icon003::icon101:
俾人串:icon099:
鬼唔望你整唔成:icon058:
(講笑):icon051::icon101::icon101: Originally posted by Batistuta at 2005-4-3 09:46 PM:
俾人串:icon099:
鬼唔望你整唔成:icon058:
(講笑):icon051::icon101::icon101:
打個招呼又叫寸:icon074: Originally posted by 捷禾@Ajax at 2005-4-3 21:17:
:icon003::icon003:
如果你真係想煮...冇計啦...
我問鄰居既version:
首先你要有汁底,用搖柱,8角,花椒等(有咩我唔清楚)香料"au"出黎(用魚湯袋裝著頭先我講既料)
"au"完之後d水,同個湯包可以留番底,下一次用,個湯包用十次就換一換啦
之後就落雞(梗係滾水啦),鐘意既organ都可以落既
大約20分鐘睇下熟唔熟,用筷子篤,唔得既25,30咁上....
之後上台,斬件
:icon101:
教埋你d整ginger+蔥茸(不過我屋企唔用ginger,用蔥only)
切碎d生既蔥,要均勻,綠白都要
之後滾油,林上去,用熱力整熟d蔥,ok:icon101: 擺明為左拍拖而學啦