zhmc Sat, 17 Dec 2005 00:00:00 +0800 Copyright PChome Online. All Rights Reserved Mypaper Blog zh img/channel-ttimes.gif zhmc/post/1263105801 zhmc/post/1263105801 Sun, 08 Jan 2006 15:58:57 +0800 zhmc/post/1263105801#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263105801"><BR>用料：猪舌600克、葱末3O克、姜末乃克调料：绍酒2大匙、酱油2大匙、冰糖15克、精盐5小匙、香料袋1个（内装八角10克、花椒25支、桂皮20克、小茴香3O克、丁香5克）、麻油3大匙．．将诸舌...<BR><a href="zhmc/post/1263105801" target="_blank">...繼續閱讀</a> zhmc/post/1263105717 zhmc/post/1263105717 Sun, 08 Jan 2006 15:57:00 +0800 zhmc/post/1263105717#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263105717"><BR>用料：青鱼肉35O克、葡萄汁1OO克、青菜叶4片、鸣蛋一个、面包75克、面粉3克、葱段10克、姜5片调料：酱油5小匙、醋5小匙、白糖3大匙、淀粉适量、香油少许．鸡蛋磕入碗内，无分打散。面包去掉...<BR><a href="zhmc/post/1263105717" target="_blank">...繼續閱讀</a> zhmc/post/1263105631 zhmc/post/1263105631 Sun, 08 Jan 2006 15:55:14 +0800 zhmc/post/1263105631#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263105631"><BR>用料：当年仔鸡一只约750克、碎锅巴1OO克、葱段20克、姜5片调料；红糖3大匙、茶叶300克、花椒2小匙、盐3小匙，麻油1大匙．将仔鸡从脊背剖开，去脊骨洗净，用葱段、花椒、盐擦匀脑请ZO分钟，再...<BR><a href="zhmc/post/1263105631" target="_blank">...繼續閱讀</a> zhmc/post/1263105591 zhmc/post/1263105591 Sun, 08 Jan 2006 15:53:55 +0800 zhmc/post/1263105591#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263105591"><BR>用料：板栗、蜜枣各200克、红束100克．红枣用水洗净；板栗切成两半，煮熟剥夫去内衣备用．将红枣、板栗放锅内。加水煮熟后，将蜜枣、冰糖下锅，炖至蜜枣熟透即可。特点：甜香开肾入口酥软。-...<BR><a href="zhmc/post/1263105591" target="_blank">...繼續閱讀</a> zhmc/post/1263099481 zhmc/post/1263099481 Sun, 08 Jan 2006 13:24:30 +0800 zhmc/post/1263099481#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263099481"><BR>用料：水发香菇36个、熟火腿末25克、猪瘦肉2O0克、鸡蛋一个、葱花适量调料：酱油1大匙、高汤3大匙、熟猪油、淀粉、香油备适量．将猪瘦肉剁成泥，放碗中。加火腿末、葱花、l／2大匙酱油、盐、白糖、味...<BR><a href="zhmc/post/1263099481" target="_blank">...繼續閱讀</a> zhmc/post/1263099412 zhmc/post/1263099412 Sun, 08 Jan 2006 13:22:41 +0800 zhmc/post/1263099412#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263099412"><BR>　　徽菜又称皖菜，主要由皖南、沿长江和沿淮河三地菜式组成。皖南菜源于古徽州府，是微菜的代表。古时徽州商人富甲天下，生活也极奢侈，饮食上更是讲究，对徽菜的形式有至关重要的影响。徽菜讲究就地取材，注重天然...<BR><a href="zhmc/post/1263099412" target="_blank">...繼續閱讀</a> zhmc/post/1263099389 zhmc/post/1263099389 Sun, 08 Jan 2006 13:21:48 +0800 zhmc/post/1263099389#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263099389"><BR>用料：生净嫩鸭一只（约重125O支）、葱段1个调料：姜片5片、花椒2O粒、香菜25克、绍酒5小匙。精盐2小匙、味精2小匙鸭洗净，用治布揩干；割去尾臊。从背Z部对剖开，用花椒、精盐拌匀，擦遍鸭身...<BR><a href="zhmc/post/1263099389" target="_blank">...繼續閱讀</a> zhmc/post/1263099346 zhmc/post/1263099346 Sun, 08 Jan 2006 13:20:55 +0800 zhmc/post/1263099346#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263099346"><BR>用科：豆腐皮5张、猪里脊内SO克、鸡蛋黄1/4只、葱白段适量调料；甜面酱3大匙、绍酒、花椒盐适量将里脊肉洗净，剁成细末（不能有粘连）．放入碗中加盐、绍酒、味精和蛋黄拌成肉馅一分成5份。豆腐皮润...<BR><a href="zhmc/post/1263099346" target="_blank">...繼續閱讀</a> zhmc/post/1263099307 zhmc/post/1263099307 Sun, 08 Jan 2006 13:19:59 +0800 zhmc/post/1263099307#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263099307"><BR>用料；嫩鸡一只（75克）、春笋肉15o克、绿蔬菜50克、红腐乳1块、红腐乳卤50克、葱一棵调料：湿淀粉5克、白糖1匙、盐1小匙、味精1小匙、绍酒2匙、熟猪油2匙．将鸣斩成3－5厘米见方的块，放入小...<BR><a href="zhmc/post/1263099307" target="_blank">...繼續閱讀</a> zhmc/post/1263099253 zhmc/post/1263099253 Sun, 08 Jan 2006 13:18:53 +0800 zhmc/post/1263099253#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263099253"><BR>用料：草鱼1条约900克、姜丝30O克、葱2棵调料：酒1小匙、糖3大匙、醋2大匙、酱油2大匙、胡椒粉、淀粉、香油各适量．将草鱼刮净，由鱼肚剖为两片（注意不可切断），放进锅中，注满清水，加葱、姜...<BR><a href="zhmc/post/1263099253" target="_blank">...繼續閱讀</a> zhmc/post/1263099187 zhmc/post/1263099187 Sun, 08 Jan 2006 13:17:25 +0800 zhmc/post/1263099187#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263099187"><BR>　　浙菜是浙江地方的风味菜系，素有“佳肴美点三千种的盛誉。浙菜主要由杭州、宁波、绍兴三支地方风味菜系组成。抗州菜制作精细，清秀隽美，擅长爆、炒、烩、炸等烹调技法，具有清鲜、爽嫩、精致、醇和等特点。宁...<BR><a href="zhmc/post/1263099187" target="_blank">...繼續閱讀</a> zhmc/post/1263099129 zhmc/post/1263099129 Sun, 08 Jan 2006 13:16:19 +0800 zhmc/post/1263099129#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263099129"><BR>用料：猪肚尖45O克、泡菜50克、冬笋20克、香菇20克、精炼油750克（实耗75克）调料：干辣椒5克、酱油2大匙、盐1小匙、味精1/2小匙、米醋3小匙、水淀粉2大匙、料酒5小匙．将猪肚尖去油...<BR><a href="zhmc/post/1263099129" target="_blank">...繼續閱讀</a> zhmc/post/1263099093 zhmc/post/1263099093 Sun, 08 Jan 2006 13:15:30 +0800 zhmc/post/1263099093#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263099093"><BR>用料：猪前肘1只（1O00克左右）、葱段25克、姜片5片调料：黄酱2大匙、酱油2大匙、料酒2大匙、冰糖100克、花椒、大料、桂皮、丁香、淀粉、盐备适量．将猪肘择净毛下温水盆中浸泡，刮洗干净，保...<BR><a href="zhmc/post/1263099093" target="_blank">...繼續閱讀</a> zhmc/post/1263098991 zhmc/post/1263098991 Sun, 08 Jan 2006 13:13:11 +0800 zhmc/post/1263098991#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263098991"><BR>用料：腊肉300克、腊鱼300克、猪油50克调料：味精1／2小匙、鸡汤5大匙、料酒2小匙．将腊肉、腊鱼用热水刷净，放入盘中上屉蒸熟取出。．将腊肉切成大片，腊鱼去鳞切成条码入碗中，加料酒、猪...<BR><a href="zhmc/post/1263098991" target="_blank">...繼續閱讀</a> zhmc/post/1263098948 zhmc/post/1263098948 Sun, 08 Jan 2006 13:12:14 +0800 zhmc/post/1263098948#reply <img src="//mypaper.pchome.com.tw/show/article/zhmc/A1263098948"><BR>用料：嫩母鸡1只（千克以上）、精炼油75克、葱、姜各25克调料：红干椒10克、花椒1/3小匙、米醋3大匙、科酒5小匙、盐1小匙、味精1/2小匙、香油少许．将净鸡下锅煮至七成熟，捞出晾凉，新去头...<BR><a href="zhmc/post/1263098948" target="_blank">...繼續閱讀</a> ubao msn snddm index pchome yahoo rakuten mypaper meadowduck bidyahoo youbao zxmzxm asda bnvcg cvbfg dfscv mmhjk xxddc yybgb zznbn ccubao uaitu acv GXCV ET GDG YH FG BCVB FJFH CBRE CBC GDG ET54 WRWR RWER WREW WRWER RWER SDG EW SF DSFSF fbbs ubao fhd dfg ewr dg df ewwr ewwr et ruyut utut dfg fgd gdfgt etg dfgt dfgd ert4 gd fgg wr 235 wer3 we vsdf sdf gdf ert xcv sdf rwer hfd dfg cvb rwf afb dfh jgh bmn lgh rty gfds cxv xcv xcs vdas fdf fgd cv sdf tert sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf sdf shasha9178 shasha9178 shasha9178 shasha9178 shasha9178 liflif2 liflif2 liflif2 liflif2 liflif2 liblib3 liblib3 liblib3 liblib3 liblib3 zhazha444 zhazha444 zhazha444 zhazha444 zhazha444 dende5 dende denden denden2 denden21 fenfen9 fenf619 fen619 fenfe9 fe619 sdf sdf sdf sdf sdf zhazh90 zhazh0 zhaa50 zha90 zh590 zho zhoz zhozh 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