一「醬」功成萬菜煮
<p style="text-align: right;">調味料 : <br />生抽 2茶匙<br />老抽 1茶匙<br />海鮮醬 2茶匙<br />柱侯醬 1茶匙<br />糖 1茶匙<br />鹽 1茶匙<br />蜜糖 2茶匙</p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>做法 :<br />1) 豬助骨洗淨後，用鹽塗勻醃大約1小時。<br />2) 調味料撈勻（蜜糖除外），塗在豬肋骨上醃6小時。<br />3) 焗爐預熱5分鐘，先用攝氏250度底面焗5分鐘，再用攝氏180度焗20分鐘，搽上蜜糖後再以攝氏200度焗5分鐘即成。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<h4 style="font-weight: normal; line-height: 1.2em; font-family: sans-serif, Arial, Verdana, 'Trebuchet MS';">B.南瓜炆腩片</h4>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p style="text-align: right;">材料 :<br />南瓜 1斤<br />腩片 4兩<br />柱侯醬 2茶匙<br />蒜粒 2粒（拍碎）</p>
<p style="text-align: right;">調味料 :<br />生抽 2茶匙<br />鹽 少許<br />生粉 1/4茶匙<br />糖 1茶匙<br />油 1茶匙</p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>做法 :<br />1) 南瓜和腩片洗淨，用調味料撈勻，醃約20分鐘備用。<br />2) 先下油炒蒜粒和南瓜，再將已醃好的腩片放入爆香，加柱侯醬炒勻。<br />3) 加入一碗清水，蓋好焗至收汁即成。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<h4 style="font-weight: normal; line-height: 1.2em; font-family: sans-serif, Arial, Verdana, 'Trebuchet MS';">C.柱侯醬燴鮮菇</h4>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p style="text-align: right;">材料 :<br />鮮冬菇、秀珍菇、磨菇、木耳 各適量<br />蒜頭 3粒（拍碎）</p>
<p style="text-align: right;">調味料 :<br />柱侯醬 1茶匙<br />糖 2茶匙<br />鹽 適量<br />油 1茶匙<br />蠔油 1茶匙<br />燒酒 少許<br />生抽 1茶匙</p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>做法 :<br />1)糖、鹽和柱侯醬拌勻備用；木耳洗淨、鮮冬菇切厚片，另將所有鮮菇汆水。<br />2)下油及蒜頭，將所有材料落鑊炒，加入生抽、蠔油和燒酒，最後放入柱侯醬調味料炒勻即成。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]
2014/10/14 11:25:48
< 上一章 :
鮑魚達人 食買煮無難度
$33起 豪嘆花膠車仔麵
2020/07/16, 週四
【味之大賞 香港】用心製作 迎難以上 港原味
2020/05/21, 週四
【味之大賞 香港】$158起！酒店半自助晚餐 海鮮任食兼買二送一
2020/04/29, 週三
【陳家廚坊煲湯系列】煲湯落薑 去皮？連皮？
2020/03/08, 週日
齊做小廚神 3.6牛乳奶凍DIY
2020/03/05, 週四
