作者：败转头
作品编号44122544：GL568877444633106633215458
时间：2020.12.13
1、酱牛肉：卤肉料包
![](https://wkrtcs.bdimg.com/rtcs/image?w=210.00&md5sum=0a5052117ffc64ba8130810faa148ebf&sign=559677070e&rtcs_flag=1&rtcs_ver=4&l=webapp&bucketNum=657&ipr={"t":"img","r":"r_9","w":"210.00","h":"202.00","dataType":"jpeg","c":"word/media/image1.jpeg","imgOriW":284,"imgOriH":273})
2、清蒸鲈鱼：蒸鱼豉油 10min+5min
3、冬笋老鸭汤
![](https://wkrtcs.bdimg.com/rtcs/image?w=234.00&md5sum=0a5052117ffc64ba8130810faa148ebf&sign=559677070e&rtcs_flag=1&rtcs_ver=4&l=webapp&bucketNum=657&ipr={"t":"img","r":"r_9","w":"234.00","h":"211.00","dataType":"jpeg","c":"word/media/image3.jpeg","imgOriW":435,"imgOriH":392})
4、蒜蓉龙虾蒸粉丝：龙虾洗净，粉丝用水泡软；龙虾头和身切开，身体劈开，去黑线，置于泡好的粉丝上。注意：粉丝可先用热水微烫，加少许生抽、鸡精、盐拌匀后再入盘。若粉丝泡水后已经很软了，就不用烫热水，可直接装盘；接着，把蒜蓉，生抽，盐，鸡精，料酒调和在一起，浇在虾肉上；上蒸锅蒸12分钟，锅里放两勺油，龙虾洒上葱花，油烧到7成热，浇在龙虾上。
5、干炸带鱼：腌制25—30分钟，裹一层薄薄的面粉+淀粉，炸到两面金黄
![](https://wkrtcs.bdimg.com/rtcs/image?w=220.00&md5sum=0a5052117ffc64ba8130810faa148ebf&sign=559677070e&rtcs_flag=1&rtcs_ver=4&l=webapp&bucketNum=657&ipr={"t":"img","r":"r_9","w":"220.00","h":"178.00","dataType":"jpeg","c":"word/media/image5.jpeg","imgOriW":300,"imgOriH":243})
6、皮蛋豆腐
7、桂花糖藕：糯米洗净，控干水份；装满米后，将切下来的盖子放回原处，用牙签深入固定；加水没过藕，大火烧开后，改小火煮30分钟。放入冰糖、干桂花，小火，煮100分钟即可。将煮好的藕切片，即可食用。或者，将切好的糯米藕用油稍微煎黄，两面都要煎，吃时再撒上些白糖
![](https://wkrtcs.bdimg.com/rtcs/image?w=141.00&md5sum=0a5052117ffc64ba8130810faa148ebf&sign=559677070e&rtcs_flag=1&rtcs_ver=4&l=webapp&bucketNum=657&ipr={"t":"img","r":"r_9","w":"141.00","h":"215.00","dataType":"jpeg","c":"word/media/image7.jpeg","imgOriW":256,"imgOriH":391})
8、蓝莓山药：铁棍山药蒸熟扒皮压泥，加一点点盐和适量牛奶拌匀，压模，浇调过凉开水的蓝莓酱
9、蚝汁鲍鱼：用小刀轻轻将肉取出，用牙刷或干净的钢丝球将旁边的沉污刷洗干净，蒸锅上汽后鲍鱼蒸8分钟，再焖2分钟，大蒜切成蓉，最好用瓜子油，少许油蒜末炝锅，下蚝油和少许糖翻炒，再加入盘里的鲍鱼汁，小火慢熬，汤汁浓稠了关火。
![](https://wkrtcs.bdimg.com/rtcs/image?w=162.00&md5sum=0a5052117ffc64ba8130810faa148ebf&sign=559677070e&rtcs_flag=1&rtcs_ver=4&l=webapp&bucketNum=657&ipr={"t":"img","r":"r_9","w":"162.00","h":"163.00","dataType":"jpeg","c":"word/media/image9.jpeg","imgOriW":292,"imgOriH":293})
10、蚝油生菜
11、鸡蛋虾仁：虾仁下锅，变色之后倒进打好的鸡蛋（鸡蛋一定要打匀,然后加一点点牛奶）
![](https://wkrtcs.bdimg.com/rtcs/image?w=183.00&md5sum=0a5052117ffc64ba8130810faa148ebf&sign=559677070e&rtcs_flag=1&rtcs_ver=4&l=webapp&bucketNum=657&ipr={"t":"img","r":"r_9","w":"183.00","h":"173.00","dataType":"jpeg","c":"word/media/image11.jpeg","imgOriW":367,"imgOriH":346})
12、香糟猪蹄：旺火烧沸后加料酒，用小火焖烧1小时左右，冷却后的猪蹄放入盛器，加入香糟卤并淹没猪蹄，加盖入冰箱冷藏腌渍一夜
作者：败转头
作品编号44122544：GL568877444633106633215458
时间：2020.12.13
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