节日的家常便饭(25张图)

usaind1 · 发表于 2011-1-6 05:28:28

糖醋鳙鱼(胖头鱼)鱼块：活鱼杀后切块，用盐，酒,，姜片腌过夜。过油炸透去腥味，然后用糖，醋，酱油调好的汁淹没鱼块，大火收干，出锅前洒上葱花。感觉如果用草鱼会更好吃些，胖头鱼泥腥味比较重，做的时候口味一定要重。
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猪蹄烧笋干：浓油赤酱地烧，笋干最好吃。

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蒸蹄膀：没看老妈操作，只知道先处理后再蒸了好几个时辰。以前的过年必备菜。
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胡罗卜炒笋丝：老爸切的丝，见功夫。

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我送老妈的新年礼物：适合家里的GAS炉台，平底大面积很好用。

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五花肉烧笋干：要点是炒糖色，慢火微炖。俺专挑笋干吃，把精华留给他人享用。

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红烧嫩鸭：味道很不错。问了老妈的做法：先将鸭洗净切块，用酒，姜片腌数小时。在开水（不是煮）中过一下。锅里大量葱姜，两个八角，油炒香，放入鸭块继续炒。加水，酱油，糖煮半小时，然后大火略收干。用了我送的锅做的，低火又保温，还不漏气，挺不错的工具。

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酸菜鱼（龙利鱼）：卖相不好，味道还挺不错。
配料：整根雪里红（中国店买的）洗净切碎，老妈自己腌制的泡椒四五颗，干辣椒三四根，葱花，姜片少许。
鱼切片用酒，少许盐，蛋青，淀粉腌好，静置半小时。冷油热锅里将鱼片溜一下，备用。另起一大锅，将上面配料炒香，放水烧滚，最后放入鱼片，　撒入柠檬汁。

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某天的部分菜一角:

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以下面点都是老爸（上海乡河宁成了美国乡下人了，　而且专攻面食，无师自通）的作品：

糯米糕
做法如下：
1。1/2袋糯米粉， 1 杯牛奶， 1/3 杯糖， 1/3 杯油， 1 个鸡蛋，将上述材料混合，拌匀，倒入烤盘。
2。烤箱预热350 F（华氏）。
3。将1放入烤箱烤12分钟，拿出后上面抹豆沙。
4。重复1，将混合物倒在豆沙上，继续放入烤箱烤30分钟。葡萄干可放可不放。

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老爸的花卷半成品：
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成品：
看老爸发面，先是调成稀稀的，发起后往里加干面粉，再等它发起，有点象北方的呛面馒头做法，很有层次的。说是从我这听来的，还挺会调侃俺的。他的宝贝工具是Kitchen-aid 的和面机，很多年了，离不开了。

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笋干肉包子和素菜包，老妈调的馅，老爸和的面。

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手工饺子：弟妹（北方人）调的馅，白菜三鲜的，很JUICY。小朋友们吃了煎的锅贴，忘了拍照了。

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老爸做的面条（很强！这个我一定要试试）：
配方：六杯面粉，一又四分之三杯水，两个鸡蛋，另加两小勺淀粉（煮面时水不会浑），一丁点儿盐。

诀窍：面要和得硬，用和面机和的，面也是机器压的。看他来回整型一直到压成一片片大小一样的长方型，最后变成面条时居然没有边角废料剩下。可惜等俺想起拍照时，只有面条一排排了。

看看成品：

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下面几道菜是我做的，除了手撕烤辣椒，大都是给小朋友们的。

手撕烤辣椒：
辣椒在GAS明火（小火）上烤熟，等冷后去芯去籽，将辣椒撕成一条条的。拌入糖，醋，盐，酱油，吃时淋入香油。很开胃的一道小菜。

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烤羊排（我的博克里有写过）：这次用的OVEN， BROIL上火，每面烤了约五分钟，比较熟（WELL　ＤＯＮＥ）。

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COUSCOUS：用烧开的鸡汤放入ＣＯＵＳＣＯＵＳ中闷１０分钟（如果小粒时间可短些）。　另起一锅放入一大勺橄榄油，　将切碎的洋葱炒变色，　加入鸡块（事先略腌），青或红椒（不辣），ＣＨＩＣＫＰＥＡ（用了罐头熟的），西红柿丁，略炒等鸡块熟了即可。倒入ＣＯＵＳＣＯＵＳ中，挤入柠檬水拌匀。　小朋友们很喜欢！

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椒盐里脊：方子以前写过。这回看上去成色不够，油放得少了点，煎的时间可再长些。

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煎鸡块：跟上面的做法类似，唯一不同的是最后用面包渣而不是淀粉裹煎的。

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干煎智利鳕鱼（SEA　ＢＡＳＳ）：　
这道菜的原料超好（现在新鲜的越来越贵，也越来越少了），怎么做都好吃。所以舍不得使劲折腾它。将鱼洗后用ＰＡＰＥＲ　ＴＯＷＥＬ擦干。　开火，平底不沾锅中放一小勺油（不要多，鱼自己会出油的），切几片姜擦锅。　将鱼放入锅中，　一面煎四到五分钟，　翻面时撒点海盐。起锅时再挤点柠檬。锅里剩下的油放入两根葱的葱花，略炒后浇在鱼上。鲜美无比啊！

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这是第二次做的，略煎过头一点，肉质感觉稍硬些，逼出来的油也比上回多些。你喜欢那一种？要看各人喜好。其实蒸起来应该也不错，快火蒸十分钟就可以了（一英寸厚的话）。　
我只翻了一次面，鱼没有破相，万幸啊！

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我们最小的小朋友请大家吃蛋糕：
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还有　ＩＣＥ-ＣＲＥＡＭ CAKE：

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摇摇欲坠的姜饼屋：

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祝大家新年快乐，身体健康，万事顺意！

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