蛋酥卷

細砂糖100g、低筋麵粉110g、鹽少許、脫水奶油100g、香草粉少許、全蛋四顆


作　法：
1. 奶油隔水加熱融化後，加入細砂糖、鹽打至溶解，再分次加入蛋攪拌均勻。
2. 接著，放入過篩後的低筋麵粉與香草粉，攪拌均勻成為粉漿備用。
3. 將蛋卷模放在瓦斯爐上面用小火預熱一下，取一湯匙粉漿，放入蛋卷模中心點後夾緊，並每十秒翻面一次，重覆四五次讓麵皮烤至金黃，再用白鐵棒捲起來冷卻即可。

◇ 小秘訣：蛋分次加入，比較容易打勻。

枣泥麻饼

这个饼做了快一个月了吧，我真能放的说。我们国庆时候不是去了天苏州吗？那天走马观花在最后临走时去观前街买了些杂七杂八的特色小吃，其中有盒苏州特产“枣泥麻饼”。小时侯我很喜欢吃这种麻饼，里面可以包不同的馅料，多半是芝麻糖馅或者豆沙，楼下的卖食品的日杂店卖五毛还是八毛？我忘了。有时拿零用钱买上一个，还舍不得一次吃完 ，呵呵。

买的这个我当时以为会很甜，结果还好。比我小时侯吃的馅好，还有松子呢，虽然就那么几颗。一盒四个，十元。吃的时候我就想自己试着做做看。盒子早被我扔掉了，我当时看了下大概的配料，自己琢磨着做的，所以成品不是很象，但是味道也不错。我想说其实生活中处处有食谱、只是没有准确的配方，但我喜欢尝试。
面皮我用的是油面，以前妈妈常做各种油酥饼，就是活面时里面加油，猪油或素油都可以，也就是酥皮点心的油皮部分。油和面的精确比例我没有，我没看见以前人做点心还称来称去的，都是凭经验和感觉一点点加的，如果需要的话可以参照油皮的配比，3：1的样子。
我这回用的就是平时吃的葵花子油，没有炼猪油了，猪油更香也容易酥些。说到猪油，我就想起上次我拿炼好的猪油的样子来考大家，竟然考倒一干的厨房虫子们，只有苏苏和牡丹的答案接近。笑死我了

馅还是自己剥的黑枣枣泥，加点素油、细糖和松子（自己做可多放点，香）拌匀备用。

         活好的油面                        剥好的枣泥         


象做其他馅饼一样擀圆面皮，放上馅，收口，再擀平。  

         



最后在芝麻堆里打个滚，两面都沾好芝麻就行了。  
      


入烤箱烤180度，25分钟左右吧，面黄了就可以了。

掰开看下：

 



试做后的总结：皮蛮酥的了，但比买的还是显得稍硬点，可以再加点油，下次烤的时候表面应该喷点水，时间还可以再短点，注意控制下。

馅和买的看上去吃起来都不尽相同，买的肯定不是完全的黑枣泥，应该掺了很多豆沙，但盒子后面的配料里没有，我想完全用黑枣泥成本太高吧？。

另外就是外形不如买的平整，一烤就会鼓起来。


买的枣泥饼我买回来的时候也拍了，给你们看下

最后王婆说：“还是挺好吃的，下次等再买了黑枣，还会做，会更好的”

珍珠鱼丸

鱼肉400克，鸡蛋2个，葱汁、姜汁各适量调味料盐、各适量
1、将鱼肉洗净，平刀法批成两片，去掉鱼肚子。用刀背砸，再刮。反复5次左右。稍稍剁烂成鱼茸。
2、鱼蓉加蛋液加盐、葱、姜汁、料酒用手使劲拌匀至有筋性。
3、挤出鱼丸仿如冷水中慢慢烧热至8，9分开至熟。
4、锅烧热，倒入水，待水烧滚后将鱼丸逐个放入锅中，加高汤以小火煮熟捞出即可。


鱼肉含丰富的维生素A，具有促进皮肤、黏膜的形成及大脑、骨骼发育等功能，是维持眼球功能的重要物质。长期与电脑打交道的白领一族，千万要多多吃鱼!

王太守八宝豆腐

嫩豆腐250克，香菇、蘑菇、松子仁、瓜了仁、鸡肉、火腿、鸡清汤各适量。材料:

做法:

豆腐洗净，切为烂碎；香菇、蘑菇洗净，与松子仁、瓜子仁同剁碎；鸡肉、火腿分别去骨洗净，剁为肉茸。锅中放鸡汤，置火上烧开，将上七物放一大瓢中，入沸鸡汤中烫滚，肉茸熟即可起锅，不可过火。

介绍:

温热适量食之，单食或佐餐均可。本方出自清·袁枚《随园食单》。方中豆腐性凉味甘，营养丰富，容易消化，功能宽中和脾，生津润燥，清热解毒；香菇、蘑菇益胃保肝；松子仁、瓜子仁润燥益阴；鸡肉、火腿补气血精髓。全方滋补之力甚强，有填精补血、养阴润燥、解毒保肝的功效，且易于消化吸收，适用于肝硬变之大腹水肿、虚劳嬴瘦者。

高汤

1、老母鸡，肘子，棒子骨，火腿，瑶柱
2、放入大锅，小火煲4个小时，汤水颜色深浓
3、鸡胸肉制成鸡腻子，先用少许汤把鸡腻子和开，再把和开的鸡腻子倒入汤中熬煮10个小时，捞去鸡肉滤出清汤。
4，剩下的材料再加水熬制24小时成奶汤。

宫保鸡丁

1、取鸡腿肉，带皮和筋，用刀背砸松，用刀后尖把筋斩断，排扎。
2、油，醋，盐，糖，味精，水淀粉和鲜汤， 倒入碗中略微搅拌。（同鱼香肉丝）
3、油烧至6成热，放入干辣椒和花椒轻炸
4、略有糊香味时放入鸡肉翻炒
5、鸡肉略微熟后，放入姜米和蒜米
6、画圈倒入芡汁
7、放入花生米，油翻炒

四川辣油

1、将精心挑选的干辣椒剪成碎片，用中小火放在锅中翻炒，炒致酥脆，略微有些糊味。
2、将辣椒盛出，用手捏碎
3、把辣椒放入石臼捣成粉状，不要过细
4、分成三份
5、锅里倒入菜籽油，烧至8成热，再让其自然凉至6成热。
6、放入葱、老姜片，当葱和姜略有些焦时就捞出来
7、再放入桂皮、八角、草果、三萘、紫草，浸炸至油温4，5成热，把油倒出
8，把第一份辣椒面倒入油中，可看见辣椒面在油中沸腾翻滚，能闻到微焦的味道
9、待油温降至3、4成熟时，放入第二份辣椒面，并不断搅拌 。
10、待油温降至2、3成熟时，放入最后一份辣椒面，并倒入前一天特意放置的老油。不断搅拌。
11、浸泡一晚。

鱼香肉丝

材料：

猪瘦肉200克、水发玉兰片50克、水发木耳25克（在四川常用莴笋丝）、葱25克、蒜15克（约3瓣）、姜10克、泡红辣椒25克、盐1克、白糖15克、醋5克、酱油1克、肉汤（或者水）50克、湿淀粉25克、食用油100克

肥瘦猪肉 （4：1）

做法：

1，将木耳用温水泡发，切丝，玉兰片切丝，猪瘦肉切丝（火柴棍），葱切葱花，蒜切蒜末，姜切末
2，将肉丝用少许盐和10克湿淀粉，鸡蛋将肉丝稍腌
3，将泡红辣椒跺成末
4，将15克湿淀粉、盐、白糖、醋、酱油、肉汤兑成汁/[油，醋，盐，糖，味精，水淀粉和鲜汤， 倒入碗中略微搅拌]
5，锅烧热，下油，倒入肉丝炒散，
6，至泛白时加切好的泡红辣椒末，
7、当辣椒出香味时，加入蒜末、姜末，木耳丝、玉兰丝翻炒几下
8，画圈徐徐倒入芡汁，停顿三秒后翻炒
9、撒上和葱花，停顿三秒后翻炒，再停顿两秒后翻炒

虽说经不经典的您自己说了算，但是要炒出滋味浓郁的鱼香肉丝来，我觉得泡红辣椒很关键，大家在选购的时候可以留意一下有没有“新繁”牌，新繁是四川产泡菜很有名的地方，所产泡红辣椒也很好味。

玉兰片是用鲜嫩的冬笋或春笋，经加工而成的干制品，由于形状和色泽很像玉兰花的花瓣，故称“玉兰片”。在市场有售，选购时选择呈玉白色或奶白色者，笋节紧密，笋肉厚，无硫磺味的。

木耳中的胶质可把残留在人体消化系统内的灰尘、杂质吸附集中起来排出体外，从而起到清胃涤肠的作用。对胆结石、肾结石等内源性异物也有比较显著的化解功能。黑木耳能减少血液凝块，预防血栓等病的发生，有防治动脉粥样硬化和冠心病的作用。它含有抗肿瘤活性物质，能增强机体免疫力，经常食用可防癌抗癌。

干木耳烹调前宜用温水泡发，泡发后仍然紧缩在一起的部分不宜吃。鲜木耳含有毒素不可食用。黑木耳有活轿抗凝的作用，有出血性疾病的人不宜食用。孕妇不宜多吃。

Cooking oil

Types of oils

Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated.

Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat and dairy but also in palm and coconut oil.

Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood and corn, safflower, soybean and sunflower oils.

Monounsaturated fats are more stable generally than polyunsaturates. They're found in canola, nut and olive oils.

PRESSED VS. CHEMICALLY EXTRACTED

The oils at PCC may be less familiar than brands in mass-market grocery stores — for good reason. PCC buyers seek out natural oils that are mechanically pressed from the seed without using chemical solvents.

Olive, avocado and walnut oils, for example, are from soft fruit or nuts that need only expeller pressing and centrifuging; they may be labeled "cold-pressed."

Hard oilseeds such as soy or canola usually require some pre-treatment such as steam before pressing but still do not rely on chemical solvents.

In contrast, mass-market oils generally are extracted with toxic solvents such as hexane. These oils then undergo harsh treatment to remove the solvent. More chemicals, very high heat, and straining are used to deodorize and bleach the oils — rendering them inferior in taste, fragrance, appearance and especially nutritional quality.

UNREFINED OILS

Unrefined oils are filtered only lightly to remove large particles. Some, such as sesame or olive oil, may appear cloudy or have visible sediment after sitting. This does not compromise quality.

Unrefined oils are "whole" oils and their flavor, color and fragrance are more pronounced than in refined oils. Like unrefined whole grain flours, unrefined oils are more nutritious and have a shorter storage life than refined.

Unrefined oils are best used unheated in dressings or with low heat, sautéing or baking. Their natural resins and other beneficial particles burn easily and develop unpleasant flavors and unhealthful properties if overheated. If you choose to bake with unrefined oils, expect the flavor to be more pronounced.

REFINED OILS

Naturally refined oils are more thoroughly filtered and strained than unrefined, usually with some additional heat, but without harsh or damaging chemicals. Refining reduces the nutrient level and flavor. It also removes particles and resins and makes naturally refined oils more stable for longer storage, more resistant to smoking, and a good choice for high-heat cooking and frying.

Refined oils recommended for high-heat cooking and deep-frying are "high oleic" safflower, sunflower, and peanut oil. These are from plants bred to be high in monounsaturated fats instead of polyunsaturates, which oxidize easily and aren't suited for high heat. To check if it's "high oleic," read the nutrition panel on the bottle. It lists polyunsaturated and monounsaturated fats separately.

Oil	Raw	Low heat	Med. heat	Med. High heat	Very high heat	Characteristics and uses
Low heat = 275 º to 325 º F • Medium heat = 325 º to 350 º F • Medium-high heat = 350 º to 400 º F • Very high heat = 400 º to 495 º F - Please note, oil availability May Vary by store.
Almond, refined	X	X	X	X	X	Pure, clean flavor and a high-heat wonder. Smoke point 495º F.
Avocado (expeller-pressed), refined	X	X	X	X	X	Lovely texture, wonderful for searing meat, whipped potatoes and stir-fries. Smoke point 450º F.
Avocado (cold-pressed), unrefined	X	X	X	X	X	Lovely texture, wonderful for searing meat, whipped potatoes and stir-fries. Smoke point 500º F.
Canola (medium-high heat), refined	X	X	X	X		Neutral flavor, all-purpose, good for baking. Smoke point 425º F. May be genetically modified if not organic.
Canola, unrefined	X	X				Mild flavor, may be genetically modified if not organic.
Coconut (virgin/extra virgin), unrefined		X	X			Lovely for cakes, pie crusts, light sautéing. Cholesterol-free. Smoke point 280º to 350º F.
Ghee		X	X	X		Wonderful in sauces, with lobster or crab, and for quick frying.
Grapeseed (expeller-pressed), refined	X	X	X	X	X	Clean, neutral taste. Smoke point 485º F.
Hazelnut, unrefined	X					Rich flavor. Drizzle on food or use for dipping bread. Potential allergen.
Macadamia nut (cold-pressed), unrefined	X					Nutty, buttery flavor and higher in monounsaturates than olive oil.
Olive (extra virgin), unrefined	X	X				Ideal for salads, raw foods, pesto and dipping bread. Smoke point 325º F.
Olive (extra light/originale), refined	X	X	X	X		Mild and tolerant of low heat. Smoke point 460º F.
Peanut (expeller-pressed, vitamin E added), refined	X	X	X	X		Adds flavor to lightly cooked foods and cold dishes. Smoke point 212º to 400º F. Potential allergen.
Peanut (high oleic), refined	X	X	X	X	X	Neutral flavor for tempura, fish and stir-fries. Smoke point 450º F. Potential allergen.
Safflower (high heat), refined	X	X	X	X	X	Mild flavor for high-heat cooking. Smoke point 450º F.
Safflower, unrefined	X					Delicate flavor.
Sesame, refined	X	X	X	X	X	Adds smoky flavor to seared meats, stir-fries. Smoke point 445º F.
Sesame, unrefined (including toasted)	X					Aromatic, nutty, best in dressings and sauces.
Sunflower (high oleic), refined	X	X	X	X	X	Nearly neutral flavor. Smoke point 450º F.
Sunflower (expeller-pressed), refined	X	X	X	X	X	Multi-purpose. Smoke point 460º F.
Sunflower (cold-pressed), unrefined	X					Rich flavor, best in cold dishes.
Vegetable shortening (palm fruit), refined		X	X	X		Good for cakes, pie crusts, sautés. Not hydrogenated.
Walnut, refined	X	X	X	X		Adds character to salads, marinades and sautés. Smoke point 400º F. Potential allergen.