Sweet and Sour Pork Rib 糖醋排骨

Made it few years ago (baby did not like it)

幾年前做的

Golden Black Bean Tofu 黃金豆鼓豆腐

看到魯媽私房菜~蠔油燴炸豆腐~
今兒熊媽也如法泡製ㄌ這一道
給它換ㄌ一ㄍ名
好吃ㄋㄟ
謝謝魯媽的菜色介紹
問題:
外頭果ㄉ粉老是跟豆腐脫開
這是為什麼??
炸豬排也是這樣!

近照

炸好的豆腐

TW style pork chop 炸排骨

經過COOK老師(COOK的開放廚房)指點後的作品

"COOK老師說:

豬排肉想做炸豬排，豬肉處裡是關鍵。豬排若是不厚，那請您用醬油米酒雞蛋和木瓜來醃漬，誠如上次雞肉模式即可。要是太厚了，建議您用刀背稍微把豬排敲扁點，但是別敲扁到不像話。讓他肉質吃的出嚼勁。也是一樣用木瓜和醬油等來醃漬。炸之前外皮沾上地瓜粉，沒有地瓜粉用太白粉，將油開到160度，中火慢炸。熟了後，不用炸酥脆，軟排就很好吃了，若是您有滷肉湯也可以把炸好的豬排泡在裡面，一下子鮮嫩多汁的豬排飯就好了。 "

比已前進步許多外觀比以前好看肉質比以前的軟很多
可是也許是太厚或醃的不夠久或炸太久肉還是有點硬的
這點熊媽還是要請老師指導一下

還有幾個問題
1. 粗的跟細的地瓜粉以及太白粉炸出來各有何不同效果
2.用麵粉炸又會是什麼效果
3.有朋友說用綠豆粉太白粉麵粉全部一起下去煙 炸之前再抹一次老師的看法為何
4.我譬如3-4點就炸好ㄌ 晚餐6-7點要用什麼方法把它加熱較好吃呢

非常謝謝老師不辭教導

Hey, baby, I am done my work here, let's go eat, hungry!!

老師給我的評語

Comments from Chef Cook

1.粗的地瓜粉炸出來顆粒粗.但是口感比較好.也比較香.太白粉和細的地瓜粉顆粒細.但是口感沒有這麼豐富
2.麵粉顆粒更細.效果不言可喻.且炸出來會軟的比較快.我們不建議用.
3.事前用其他粉做內粉.要炸時再沾外粉.只是看起來讓排骨比較大.粉太多.也不見的比較好.請您參酌.
4.炸好的排骨加熱不能用油鍋.因為會黑而且更油.建議用烤箱.或者微波爐均可.
成品炸的不錯.顏色均勻.想當然非常用心.若是口感很好.那麼這個產品就成功了.恭喜您!!

謝謝您對炸排骨這一道菜的指教
看到老師的評語真的很開心
希望您不介意我把您得評語放在這篇我的格中與其他媽媽分享
另外忘了問有一個問題是
為什麼外面的酥皮跟肉老是炸一炸是分開了
是哪裡處理的不對呢
謝謝

老師給我的評語
Comments from Chef Cook

對於您的作品和分享，這是大廚的榮幸，也謝謝您對我的肯定。至於外粉會掉有兩個原因，1.可能排骨是熟的，所以不沾粉，這個可能性太小。2.下鍋油溫太低，所以會掉粉，依我判斷，這個可能性最大，解決方式可能就是醃肉的時候要加點麵粉或者太白粉當內粉，這樣在要炸的時候，在沾上外粉如地瓜粉，或者麵包粉就比較不會掉粉了。祝福用餐愉快!!

Mapo Eggplant 麻婆茄子

轉載自COOK的開放廚房


http://tw.myblog.yahoo.com/cook-yung/article?mid=155



茄子很多人不喜歡,不過我倒是吃的蠻習慣的.在中菜上他的配色容易(因為紫色的蔬菜可不多),而且可以當主角也可以當配角,所以對茄子的菜色研發很多,今天我們來試試麻婆茄子.
茄子以前有討論過品種等選擇,所以今天我們直接建議各位用台灣名產胭脂茄,要是你用的是青色的新品種茄子,那請你先刮了皮在用^^..
將茄子用滾刀切成塊狀,用網路最大的問題是無法讓各位知道手勢是怎樣,不過若是各位沒試過滾刀塊,那就建議用立切讓茄子成為厚圓形銅錢狀,也沒什麼不好,誰說難看,反正好切就好對不..
鍋內用油,油多一點,到油溫200度後,這時候油的溫度很高,千萬要將茄子慢慢的油鍋邊倒進去炸,然後用煎匙慢慢的將茄子各面炸到,大約10秒後,茄子拿一塊捏捏看,別燙到.若是軟了,就是ok的,趕快撈起來待用.拿起來後用筷子撥開一下,免的茄子聚在一起因為油溫的後熟,使的顏色會變成暗.還有若是你的油溫不夠,茄子炸出來就會是白白的,非常不好看,所以建議大家有點耐心,油溫高一點,油多一點,炸出來的茄子一定好看.
爆香蒜頭,辣椒後將絞肉末放進去炒一下,慢慢的用中火炒一下,把絞肉的油炒出來,在加一點辣豆辦醬用高湯調開,這時放醬油,味精,糖等等調味料,試試味道,然後用太白粉勾一點芡別太濃,好了後關火,再把茄子放進去,小心的撈幾下,用力太多或讓茄子爛爛的,在放入蔥花和麻油進去,就是一到好菜了.
其實川菜用了很多花椒來爆油炒菜,但是我始終吃不慣,所以就沒放,不過若是你有放花椒爆油的,可千萬把花椒撈起來,否則花椒吃起來苦苦的,讓你的辛苦就白費了.

Little seaweed rice wrap 小海苔米捲

Little bear likes it

Easy to make

小熊愛吃

簡單好做

夏日貓魚 Summer Cat Fish

Slice the cat fish in pieces
coated them with some flour
put them in to your heated, olive oil coated pan
pan fry them (2-3 minutes each side) (flip them 2 times)

Flip them to another side, continue pan fry them

Pour them on to a container when they are done
Rapidly pan fry celery and carrot
Merge them all together, continue pan fry for about 1 minutes
add salt and pepper
pour them onto your dish when it is done

A close look of Summer Cat Fish dish
Dinner is ready! !

涼拌小黃瓜 Cucumber Salad

需要食譜的請留言
Leave me a message if you'd like to check out the receipe
哇 看起來好涼好好吃的樣子喔! 稱讚自己呦! 呵
wow, looks yummy,. I give the compliments to "the chef" :)

楓葉鮭魚 Maple Salmon

楓葉鮭魚是我自己給這道菜取的名字
鮭魚在黃色的午後給人忽然想到暖暖美麗的楓葉林

看!

將水份吸乾

熱鍋, 倒入一點橄欖油
將裹上麵粉或太白粉或地瓜粉的鮭魚排進煎鍋
正反兩面各煎兩三分重複兩次並注意火侯

媽媽輕鬆排盤

近距離看一看

嗯 媽咪還滿滿意今天的煎魚耶

開始做醬汁
使用綠蔥跟蒜頭

橄欖油爆香蒜跟蔥
加入重點材料莎拉醋
再加紅糖

想吃幾片於就夾幾片
淋上醬汁
一杯紅酒
跟楓樹林的約會就在這裡!

台式燒酒雞(雞酒)(燒酒豬篇)Taiwanese Fire Chicken Wine(Chicken Wine)(Fire Pork wine version)

這道菜顧名思義原本是用雞肉來做
離家萬里真的很想念媽媽的雞酒 (媽我好想您喔!)
這道菜就是媽媽傳授的食譜 °°媽媽很久以前就教我如何做這道菜她說我在美國想吃這時她若不在我身邊我也可以自己做來享受
加上前幾天在網上流覽(見習)部落格
有ㄍ朋友竟然寫這這樣的頭條標題”好想吃薑母鴨"
(不信你看 溫妮的家)
讓我看ㄌ當場就我的天飢腸大轆轆
更激起了我想吃雞酒的念頭
好!今天就要把媽媽的食譜派上用場!
趁寶B在香甜夢鄉時給自己做ㄌ宵夜犒賞自己(老公不敢吃)(所以自已可以全部包)
因為是臨時要做沒有雞肉就用瘦里雞
媽媽說過用這也行一樣好滋味
This dish, literally you know you use “Chicken” to make it
Especially you are this far away from “Home/ Home town”, I miss my mom’s Chicken Wine dish so much! (Mom, I miss you so much!)
This recipe was taught by my mom. She taught me this one long time ago, she said in case she is not around me when I want to have this dish, I can always make it by myself.
Plus I was browsing online for people’s blog for referencing to improve design my blog
A lady uses this as her article’s title “I want to eat ginger goose sooo badly”
(It was right here,Winnie's Home)
(Ps. Fire Chicken Wine and Ginger Goose Soup are similar cooking ways. This is why I thought of Fire Chicken Wine immediately when I saw Ginger Goose Soup this word)
Just by looking at the name of the dish made me SO hungry there.
And more it motivates my thought of having a feast on this dish.
OK! I will put my mom’s recipe in use today!
I use some time to make myself a very nice night meal (A TREAT!) after the little one went down. (My husband would not want this dish)(So I can have it all for myself, yeah!)
I use lean pork for it because it is the last minute thing, my mom said it will be the same good taste as well.


先切薑片吧, 這道菜*****請用老薑喔******來煮出真正的好味道!
First, let us slice the ginger. ***please choose OLD ginger*** to make this dish for better flavor and authentic taste!


1. 熱鍋後倒入芝麻由將之燒熱
2. 油熱後加入切好的老薑
1. Heat up your pot/pan, pour in some sesame oil, and boil the sesame oil
2. Throw in all ginger in the boil sesame oil, pan fry it until the gingers are all coated by the sesame oil.



3. 看到薑變金黃色加入瘦里肌肉炒至60%熟
3. When the ginger turn to golden, throw in the sliced lean pork and pan fry it until 60% cooked




4. 倒入精神食材“台灣米酒”
4. Pour in "Taiwan Rice Wine" (Of course, it is Taiwanese style)



5. 持續攪拌所有食料
5. Stir everything in the pan continuesly..



哇 看起來好棒喔
Looking good..

6. 大火燒開後轉至中火慢燒 10-20分鐘
6. Using high fire, turn it to medium when it is boiled and then simmering for 10-20 minutes
可以上桌開飯了!
Ready to be enjoied!



蒜頭炒玻璃菜
我另外又加煮了蒜頭炒玻璃菜
說到這道菜簡單煮是我愛吃的一道 好吃喔!
吃雞酒一定要配這一道
Pan fry Garlic Glass Veggie (Cabbage)
Talk about this dish, it is so simple and it is my favor one!!! Yummy
You got to eat Chicken Wine with this dish



看它好吃的樣子
Look at how yummy it is, hummmmmm, yummy..



再看一次
只看這照片就讓媽咪肚子餓ㄌ
Look again, a closer look..
just by looking the pictures make mommy hungry



好吧開飯吧! 這是今天的大點心!
Ok, let's eat, it's today's treat!



*外加一杯Merlot
我知道煮菜已是雞酒ㄌ, 不過這杯是媽咪煮菜時爸爸倒給媽咪 邊煮邊品嘗放鬆神經的
*Another treat, Merlot
Daddy got mommy this one while mommy was cooking for tasting and relaxing the nerves

美麗的夜晚在完美的消夜的沐浴後安寧而恬逸的在大地裏進入夢鄉A beautiful night goes into sweet dreams after it was bathed by a perfect night meal

Taiwanese Sticky Rice 台灣香噴噴油飯

Way to make sticky rice: "steam" it with water
Ingredients: dry shrimps, dry mushroom (soak them in hot water before you cook them), onion, lion pork (above, use the amount you like)
Pan fry the onion until it is brown, mix all the ingredients in.
Add rich soy sauce, sesame oil, brown sugar, mix everything with steamed sticky rice
Ready to eat---


糯米篜熟我都是給它篜偏硬
料: 蝦米 香菇 洋蔥 一條瘦里肌肉 鈞適量
洋蔥爆香豁進所有料物炒熟
最後加醬油膏香油紅糖將篜好糯米拌入豁勻上桌