幸福廚坊

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我熱愛料理烘焙,家人是我愛作菜的動力,也是我的幸福泉源,用最好調味料-"愛",來作出最美味的料理,最可口的點心。也希望能和同好一起分享,一起感受在烹飪過程中的幸福感。 97.01.26
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快速剝好糖炒栗子的方法

<span style="font-family: 標楷體"><span style="font-size: 16px"><span style="color: black"><span><span><a href="http://album.blog.yam.com/show.php?a=lin541031&amp;f=10792986&amp;i=27461474"><img src="http://pics5.yamedia.tw/43/userfile/l/lin541031/album/1583866deec353.jpg" /></a><br />
前幾看到網路上傳剝糖炒栗子的方法,今天買了栗子就來試試</span></span></span><br />
<span style="color: black"><span><span>取一些栗子放入塑</span></span></span><span style="color: #000000"><span><span><span>膠中摔打4</span></span></span><span>~</span><span>5</span><span>下,殼和肉就分離了</span></span><br />
<span style="color: black"><span><span>再把殼剝開就可取出完成的栗子,真聰明的方法</span></span></span><br />
<span style="color: black"><span><span>以後剝糖炒栗子,再也不怕皮連肉把肉剝的支離破碎了</span></span></span></span></span>
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105.11.25晚餐

<span style="font-size: 16px"><span style="font-family: 標楷體"><strong><span style="color: blue"><span><span><a href="http://album.blog.yam.com/show.php?a=lin541031&amp;f=10792986&amp;i=27461475"><img src="http://pics5.yamedia.tw/43/userfile/l/lin541031/album/1583866e3aa49c.jpg" /></a><br />
點入菜名可連結</span></span></span></strong><br />
<strong><span style="color: fuchsia"><span><a href="http://blog.yam.com/lin541031/article/14259447"><span><span style="color: fuchsia">溫洲鮮</span></span></a></span><a href="http://blog.yam.com/lin541031/article/14259447"><span style="color: fuchsia">蝦大餛飩</span></a></span></strong><strong><span style="color: fuchsia"><span><span>、<a href="http://blog.yam.com/lin541031/article/14681508"><span style="color: fuchsia">辣高麗菜乾</span></a></span></span></span></strong><br />
<span style="color: black"><span><span>水餃、餛飩我通常都會擇一做,成為我家的常備存糧</span></span></span><br />
<span style="color: black"><span><span>上星期包的餛飩今天就派上用場,簡單快速就可完成晚餐</span></span></span></span></span>
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105.11.24晚餐

<span style="font-size: 16px"><strong><span style="color: blue"><span style="font-family: 標楷體"><span><a href="http://album.blog.yam.com/show.php?a=lin541031&amp;f=10792986&amp;i=27460281"><img src="http://pics5.yamedia.tw/43/userfile/l/lin541031/album/15836c56d81fc6.jpg" /></a><br />
點入菜名可連結</span></span></span></strong><br />
<strong><span style="color: fuchsia"><span style="font-family: 標楷體"><a href="http://blog.yam.com/lin541031/article/15101948"><span style="color: fuchsia"><span>子薑燒肉</span></span></a></span></span></strong><span><strong><span style="color: fuchsia"><span style="font-family: 標楷體">、</span></span></strong></span><strong><span style="letter-spacing: 0.6pt"><span style="color: #364436"><span style="font-family: 標楷體"><a href="http://blog.yam.com/lin541031/article/61272990"><span style="color: fuchsia">蒸蛋</span></a></span></span></span></strong><strong><span style="letter-spacing: 0.6pt"><span style="color: fuchsia"><span style="font-family: 標楷體">、</span></span></span></strong><strong><span style="color: fuchsia"><span style="font-family: 標楷體"><a href="http://blog.yam.com/lin541031/article/17068859"><span style="color: fuchsia">開陽白菜</span></a></span></span></strong><br />
<span style="color: black"><span style="font-family: 標楷體"><span>蒸蛋放上包壽司的魚子點綴,素色的蒸蛋馬上亮起來,看起來也賞心悅目<br />
簡單的菜色用點不一樣食材搭配,就有不同的亮點</span></span></span></span>
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976. 海鮮披薩-8吋2個(麵包機)

<span style="font-size: 16px"><span style="font-family: 標楷體"><span style="color: black"><span><span><a href="http://album.blog.yam.com/show.php?a=lin541031&amp;f=10792986&amp;i=27459779"><img src="http://pics5.yamedia.tw/43/userfile/l/lin541031/album/1583591e653d97.jpg" /></a></span></span></span><br />
<span style="color: #000000"><span><span><span>麵包機揉麵、發酵真方便,利用空檔做了麵條、把內餡煮熟</span></span></span><br />
<span><span><span>等麵糰發酵好約90</span>分鐘,整型後入派盤放入內餡花了30</span>分鐘,</span>共約2小時<br />
<span><span><span>這次試做計算完成時間,下次客人來就方便我拿捏上桌完成時間</span></span></span><br />
<span><span><span>凡事一切真是隨順因緣,好幾年前就好想買麵包機但家人一直阻止</span></span></span><br />
<span><span><span>因為也不知那台好用價格也實惠,所以讓我一直在猶豫中而沒買成</span></span></span><br />
<span><span><span>前幾個月上網爬文找到團購推薦的這款麵包機,看到平價又好用馬上下手</span></span></span><br />
<span><span><span>買到這個麵包機真的物超所值,CP</span>值超高,只要造著食譜配方去做</span></span><br />
<span><span><span>若食譜、流程無誤,成功率幾乎百分比</span></span></span><br />
<span><span><span>現在家中隨時都有不同種類的吐司可品嚐,還可與親朋好分享,真方便</span></span></span></span></span></span>
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105.11.21晚餐

<br />
<strong><span style="color: blue"><span style="font-family: 標楷體"><span style="font-size: medium"><a href="http://album.blog.yam.com/show.php?a=lin541031&amp;f=10792986&amp;i=27459777"><img src="http://pics5.yamedia.tw/43/userfile/l/lin541031/album/1583591d859b17.jpg" /></a><br />
點入菜名可連結</span></span></span></strong><br />
<strong><span style="color: fuchsia"><span style="font-family: 標楷體"><a href="http://blog.yam.com/lin541031/article/74420862"><span style="color: fuchsia"><span style="font-size: medium">生炒透抽</span></span></a></span></span></strong><span style="font-size: medium"><strong><span style="color: fuchsia"><span style="font-family: 標楷體">、</span></span></strong></span><strong><span style="color: fuchsia"><span style="font-family: 標楷體"><a href="http://blog.yam.com/lin541031/article/20683168"><span style="color: fuchsia">洋蔥炒蛋</span></a></span></span></strong><strong><span style="color: fuchsia"><span style="font-family: 標楷體"><span style="font-size: medium">、<a href="http://blog.yam.com/lin541031/article/51406702"><span style="color: fuchsia">甜不辣炒小黃瓜</span></a></span></span></span><span style="font-size: medium">、</span></strong><strong><span style="color: fuchsia"><span style="font-family: 標楷體"><a href="http://blog.yam.com/lin541031/article/137450091"><span style="color: fuchsia"><span style="font-size: medium">開陽炒青江菜</span></span></a></span></span></strong><br />
<span style="color: black"><span style="font-family: 標楷體"><span style="font-size: medium">下雨天不出門難得清閒在家,想到許久未打豆漿了</span></span></span><br />
<span style="color: black"><span style="font-family: 標楷體"><span style="font-size: medium">早上泡豆傍晚擠渣,晚餐時就可煮豆漿,煮好豆漿順便又做了一桶小鍋豆花</span></span></span><br />
<span style="font-size: medium"><span style="color: black"><span style="font-family: 標楷體">明早就有好喝非基改的熱豆漿,下午也有我最愛的豆花當點心</span></span></span>
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975. 紫山藥吐司

<span style="font-family: 標楷體"><span style="font-size: 16px"><span style="color: black"><span><span><a href="http://album.blog.yam.com/show.php?a=lin541031&amp;f=10792986&amp;i=27458366"><img src="http://pics5.yamedia.tw/43/userfile/l/lin541031/album/15831b4a23e08d.jpg" /></a><br />
有了紫山藥就來試試新口味,第一次做只能依麵包機所附的食譜做<br />
雖然是依麵包機所附的食譜,但還是調整水份多加了40cc、也多加了奶粉</span></span></span><br />
<span style="color: black"><span><span>很開心這次做成功了,下次做就可做變化版的了</span></span></span><br />
<span style="color: black"><span><span>深紫的山藥泥做出來的顏色,卻成了淡粉色真美,真有成就感</span></span></span><br />
<span style="color: black"><span><span>每次烘烤吐司總是滿室生香,整間客廳都滿溢著天然的麵包香,真棒!<br />
其實每用麵包機做吐司,總是滿心期待又怕受傷害<br />
總要看到吐司到最後發酵階段,看到發酵成功時才能安心<br />
看到第一次試做新口味成功時,有著像自己的孩子誕生時的那種喜悅<br />
有一個可以令人隨時都滿足、開心的興趣,讓我的人生真的充滿樂趣和幸福</span></span></span></span></span>
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105.11.20晚餐

<strong><span style="color: blue"><span style="font-family: 標楷體"><span style="font-size: medium"><a href="http://album.blog.yam.com/show.php?a=lin541031&amp;f=10792986&amp;i=27458087"><img src="http://pics5.yamedia.tw/43/userfile/l/lin541031/album/15831a51c69ef9.jpg" /></a><br />
點入菜名可連結</span></span></span></strong><br />
<strong><span style="color: fuchsia"><span style="font-family: 標楷體"><a href="http://blog.yam.com/lin541031/article/14022720"><span style="color: fuchsia"><span style="font-size: medium">蝦仁蛋炒飯</span></span></a></span></span></strong><span style="font-size: medium"><strong><span style="color: fuchsia"><span style="font-family: 標楷體">、<a href="http://blog.yam.com/lin541031/article/79336567"><span style="color: fuchsia">鮮魚味噌湯</span></a></span></span></strong></span><br />
<span style="color: #000000"><span style="font-family: 標楷體"><span style="font-size: medium">這幾天都忙著做酢醬、麵條、鮮蝦餛飩,當然現做就現煮,也節省我料理時間</span></span><br />
<span style="font-family: 標楷體"><span style="font-size: medium">呵~結果愛吃麵食的老公都抗議了,今天就換做蝦仁蛋炒飯吧</span></span><br />
<span style="font-family: 標楷體"><span style="font-size: medium">剝劍蝦仁時真的很辛苦,但全剝完放冷凍保存就真的很好利用了<br />
利用有空的時間把食材分類處理好,以後每次做料理就快速多了</span></span><br />
<span style="font-family: 標楷體"><span style="font-size: medium">只要把它單次取用的份量分好,每次要取用時就方便多了</span></span><br />
<span style="font-family: 標楷體"><span style="font-size: medium">煮婦的偷吃步快餐一下就可完成了,炒飯、炒麵、煮粥、煮麵<br />
劍蝦蝦仁也適合拿來做料蝦仁料理,蒸蛋、滑蛋、烘蛋</span></span></span>
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105.11.19晚餐

<span style="font-family: 標楷體"><span style="font-size: 16px"><strong><span style="color: blue"><span><span><a href="http://album.blog.yam.com/show.php?a=lin541031&amp;f=10792986&amp;i=27457372"><img src="http://pics5.yamedia.tw/43/userfile/l/lin541031/album/15830732474666.jpg" /></a><br />
點入菜名可連結</span></span></span></strong><br />
<strong><span style="font-weight: normal; letter-spacing: 0.6pt"><span style="color: fuchsia"><span><a href="http://blog.yam.com/lin541031/article/134576116"><strong><span style="color: fuchsia"><span>大滷麵</span></span></strong></a></span></span></span></strong><strong><span style="font-weight: normal; letter-spacing: 0.6pt"><span style="color: fuchsia"><span><span>、<a href="http://blog.yam.com/lin541031/article/179769723"><strong><span style="color: fuchsia">紫山藥粥</span></strong></a></span></span></span></span><span>、</span></strong><strong><span style="color: fuchsia"><span><a href="http://blog.yam.com/lin541031/article/14259447"><span style="color: fuchsia"><span>溫洲鮮蝦大餛飩</span></span></a></span></span></strong><span><strong><span style="font-weight: normal; letter-spacing: 0.6pt"><span style="color: fuchsia"><span>、</span></span></span></strong><strong><span style="color: fuchsia"><span><a href="http://blog.yam.com/lin541031/article/14681508"><span style="color: fuchsia">辣高麗菜乾</span></a></span></span></strong></span><br />
<span><span>昨天先把餛飩肉餡拌好放至一天入味了,早上先剝蝦仁、也揉了麵糰準備做麵條</span></span><br />
<span><span>中午就可以包了鮮蝦大餛飩,也包了小餛飩準備給婆婆來玩時當餐點</span></span><br />
<span><span>睡完午覺就開始捍麵片切麵條了,晚餐煮了老公愛吃的大滷麵</span></span><br />
<span><span>前幾天買進口紅蔥頭本來有排斥,但之前台灣的紅蔥頭很貴又很醜已很久沒買了</span></span><br />
<span><span>現在好像沒再看到台灣產的,只好買進口的來用,價格也降下來了50</span></span><span>元</span><span>/</span><span>斤</span><br />
<span><span>晚餐後把紅蔥頭剝除外皮,皮薄不好剝,切好片老公說還蠻辣應該不錯吧</span></span><br />
<span><span>炸好的紅蔥酥香氣還不錯,可以來炒米粉、做油飯了,肉燥也可以做了</span></span></span></span>
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105.11.18晚餐

<span style="font-family: 標楷體"><span style="font-size: 16px"><strong><span style="color: blue"><span><span><a href="http://album.blog.yam.com/show.php?a=lin541031&amp;f=10792986&amp;i=27457216"><img src="http://pics5.yamedia.tw/43/userfile/l/lin541031/album/1582efa48ca476.jpg" /></a><br />
點入菜名可連結</span></span></span></strong><br />
<strong><span style="color: fuchsia"><span><a href="http://blog.yam.com/lin541031/article/14810396"><span style="color: fuchsia"><span>糖醋里肌</span></span></a></span></span></strong><span><strong><span style="color: fuchsia"><span>、</span></span></strong></span><strong><span style="color: fuchsia"><span><a href="http://blog.yam.com/lin541031/article/15010651"><span style="color: fuchsia">椒鹽豆腸</span></a></span></span></strong><strong><span style="font-weight: normal; letter-spacing: 0.6pt"><span style="color: fuchsia"><span>、<a href="http://blog.yam.com/lin541031/article/184934800"><strong><span style="color: fuchsia">清炒小白菜</span></strong></a><span><span style="color: fuchsia"><span style="font-family: 標楷體"><span style="font-size: 12pt">、</span></span></span><span style="font-family: 標楷體"><span style="font-size: 12pt"><a href="http://blog.yam.com/lin541031/article/14170088"><span style="color: fuchsia"><strong>酢醬麵</strong></span></a><span style="font-weight: normal; letter-spacing: 0.6pt"><span style="color: fuchsia"><span style="font-family: 標楷體"><span style="font-size: 12pt">、<span lang="EN-US" style="font-size: 12pt; font-family: 標楷體; color: fuchsia; mso-font-kerning: 1.0pt; mso-bidi-font-size: 11.0pt; mso-ansi-language: EN-US; mso-fareast-language: ZH-TW; mso-bidi-language: AR-SA; mso-bidi-font-family: &quot;Times New Roman&quot;"><a href="http://blog.yam.com/lin541031/article/14681508"><span lang="EN-US" style="color: fuchsia"><span lang="EN-US"><strong>辣高麗菜乾</strong></span></span></a></span></span></span></span></span></span></span></span></span></span></span></strong><br />
<span><span>現在用餐人少,食材總是會買少少的就好<br />
但每次去果菜批發市場總是東看西買的,採買量雖少但品項多,一樣滿載而歸</span></span><br />
<span><span>平時蔬果我很少在此採買,因它的價格通常都比一般傳統市場貴</span></span><br />
<span><span>今天有新發現,居然看到紫山藥忍不住又問了價格<br />
結果才$60</span></span><span>元</span><span>/</span><span>斤,白山藥</span><span>$65</span><span>元</span><span>/</span><span>斤</span><br />
<span><span>看到切面紫山藥有深紫和淺紫色,好奇寶寶就問老闆娘為何有此差異<br />
她說是溫度的關係,</span></span><span><span>我當然是買深紫色的山藥,白山藥很好買到<br />
本只賣整條不可切,有剩半條是因老闆不小心拿起來折斷了</span></span><br />
<span><span>讓我賺到了可以買半條,才一斤多花了$78元<br />
下次再也不怕難買到紫山藥,而且價格又便宜,開心~</span></span></span></span>
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974. 清炒小白菜

<br />
<span style="letter-spacing: 0.6pt"><span style="color: black"><span style="font-family: 標楷體"><span style="font-size: medium">小白菜平常都做蚵仔煎或煮餛飩湯麵時才用,以前用清炒不知為何都會有苦味</span></span></span></span><br />
<span style="letter-spacing: 0.6pt"><span style="color: black"><span style="font-family: 標楷體"><span style="font-size: medium">所以很少用來清炒,今天用豬油炒一點苦味都沒加上有拌著蒜香,清脆好吃</span></span></span></span><br />
<span style="letter-spacing: 0.6pt"><span style="color: black"><span style="font-family: 標楷體"><span style="font-size: medium">難怪說炒菜不用用肉絲,用豬油炒就是不一樣,只要好以後應該常用來清炒</span></span></span></span><br />
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