http://blog.bs2.to/koka13 Thu, 18 Mar 2010 12:19:42 +0800 http://blog.bs2.to <p>炒飯必備材料講不太出來，基本上就是有什麼炒什麼，昨天去冰箱挖了挖找出以下材料：</p> <ul><li>剩飯 </li><li>蛋 </li><li>肉絲 </li><li>小青江菜 </li><li>昨天的雞肉 </li><li>香菇 </li><li>金針 </li></ul> <p><a href="http://www.flickr.com/photos/30922082@N02/3181018751/" target="_blank" title="7836"><img src="http://farm4.static.flickr.com/3260/3181018751_c5010c0fb6.jpg" border="0" alt="7836" /></a></p><br/><p>先處理蛋與肉絲，隨便炒炒，沒熟也沒關係，不要老了就好。如果沒有昨天的雞肉，肉絲應該要用醬油稍微醃過。不過今天不用醬油。</p> <p><a href="http://www.flickr.com/photos/30922082@N02/3181019003/" target="_blank" title="7841"><img src="http://farm4.static.flickr.com/3098/3181019003_2d99317fdd.jpg" border="0" alt="7841" /></a></p> <p>接下來下飯&rarr;下蛋&rarr;下肉絲&rarr;下香菇金針&rarr;下雞肉&rarr;下青菜</p> <p><a href="http://www.flickr.com/photos/30922082@N02/3181853276/" target="_blank" title="7842"><img src="http://farm4.static.flickr.com/3400/3181853276_e3587e4ef2.jpg" border="0" alt="7842" /></a></p> <p><a href="http://www.flickr.com/photos/30922082@N02/3181853506/" target="_blank" title="7843"><img src="http://farm4.static.flickr.com/3397/3181853506_018c55e104.jpg" border="0" alt="7843" /></a></p> <p><a href="http://www.flickr.com/photos/30922082@N02/3181853732/" target="_blank" title="7846"><img src="http://farm4.static.flickr.com/3359/3181853732_c61e5cfca1.jpg" border="0" alt="7846" /></a></p> <p><a href="http://www.flickr.com/photos/30922082@N02/3181853972/" target="_blank" title="7847"><img src="http://farm4.static.flickr.com/3120/3181853972_11b0cdfe9a.jpg" border="0" alt="7847" /></a></p> <p><a href="http://www.flickr.com/photos/30922082@N02/3181020169/" target="_blank" title="7848"><img src="http://farm4.static.flickr.com/3433/3181020169_0e240a94ce.jpg" border="0" alt="7848" /></a></p> <p>看圖很明顯，把昨天的雞肉丟下去後，飯就開始變深了。最後就是這碗香噴噴的炒飯了。這次炒飯好吃程度更勝以往阿，不過我好像又炒太多了。</p> <p><a href="http://www.flickr.com/photos/30922082@N02/3181020447/" target="_blank" title="7849"><img src="http://farm4.static.flickr.com/3436/3181020447_3e322e4afb.jpg" border="0" alt="7849" /></a></p> <p>洗青菜用清水洗就好了，不要沒事加鹽，鹽只會讓農藥的化學鍵更穩定而已。過去香菇泡過後的水常拿來加在湯裡，避免不肖商人加一些有的沒的，水就把他倒掉吧。來源看這篇：<a href="http://tw.myblog.yahoo.com/emilychien2001/article?mid=10812">泡過香菇的水切記要倒掉</a>。</p> <p>要在炒飯裡看的到蛋，蛋就要先炒出來，飯弄上去了才把蛋汁打下去，就看不到蛋了。炒飯真的很油，我炒蛋的時候加一次油，炒肉絲加一次，炒飯再加一次，再加上雞肉的油，光想像就很恐怖了。</p> http://blog.bs2.to/post/koka13/16389 http://blog.bs2.to/post/koka13/16389 http://blog.bs2.to/post/koka13/16389 koka13 飢腸轆轆 Fri, 09 Jan 2009 14:47:08 +0800 Show Me the Money 現在會煮菜的女性不多了，會煮菜的男性更少。好歹我也是流水席廚師之後阿，今天就用這小小一篇文章獻醜了。第一次在部落格啟用真實的照片，過去都是螢幕擷圖。感謝<a href="http://www.wretch.cc/blog/laury52">小橘子</a>為我做的浮水印。<br/><p>準備材料：蛋、蛋餅皮、油</p> <p><a href="http://www.flickr.com/photos/30922082@N02/3173691878/" target="_blank" title="7830"><img src="http://farm2.static.flickr.com/1152/3173691878_042ceb67a8.jpg" border="0" alt="7830" /></a></p> <p>感覺好像要寫食譜什麼的，其實沒有，直接看結果吧。囧</p> <p><a href="http://www.flickr.com/photos/30922082@N02/3172856973/" target="_blank" title="7832"><img src="http://farm4.static.flickr.com/3262/3172856973_140c9d6a0e.jpg" border="0" alt="7832" /></a></p> <p><a href="http://www.flickr.com/photos/30922082@N02/3173692188/" target="_blank" title="7833"><img src="http://farm4.static.flickr.com/3103/3173692188_e6d25fac71.jpg" border="0" alt="7833" /></a></p> <p><a href="http://www.flickr.com/photos/30922082@N02/3172857415/" target="_blank" title="7834"><img src="http://farm4.static.flickr.com/3090/3172857415_144f1e6056.jpg" border="0" alt="7834" /></a></p> <p>來賓請掌聲，謝謝！</p> http://blog.bs2.to/post/koka13/16334 http://blog.bs2.to/post/koka13/16334 http://blog.bs2.to/post/koka13/16334 koka13 飢腸轆轆 Tue, 06 Jan 2009 18:00:11 +0800 Show Me the Money