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2006翠花家的圣诞大餐

2006翠花家的圣诞大餐

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先祝大家节日快乐!新年好!

因家里有事儿,好久没参与咱私房"厨事儿"了,着实的很想念大家,也非常感谢那么多关心我的XDJM……

今年的感恩节和圣诞节,因老妈的到来,过的稍微正式了点儿,为的是叫老妈感受些过老美节日的气氛,感恩节时还烤了个大火鸡……
圣诞那天还请了LG的几家同学, 是个老老小小十八口人的PARTY,圣诞那天的气氛显得格外热闹欢快~

菜做的没有什么计划,荤菜不多但菜量却很大,俺又来那股实在劲了,大块上肉,大盘上菜,大"碗"喝酒, 这叫吃个痛快!聊的开心!

大多菜以前给大家上过,没什么技术含量, 请大家进来跟着热闹热闹吧!

上菜不分前后,逮着那个就上那个了:

椰蓉夹沙糯米卷,还做了些椰蓉夹沙绿茶糯米卷:

材料:糯米粉两杯,豆沙一袋,澄粉1/4杯,粘米粉1/4杯,椰蓉适量.
调味料:白糖半杯,菜油1/3杯,水适量.

做法:
1.将糯米粉, 澄粉,粘米粉,糖和油加入到一个小盆里拌均后,加适量的水调成稀糊状.
2.将粉桨倒入垫有保鲜膜且刷过油的长条烤盘里,上笼屉蒸30分钟.
3.熟后稍凉取出,倒在撒有椰蓉的按半晌,切条压扁擀成长条的薄片,顺着长条形状挤一条红豆沙,卷包起来成长条.
4.根据自己喜欢的大小,切成小卷,再粘满椰蓉,装盘就可上桌了.
特点:柔润甘糯,椰香浓郁.

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什锦水果色拉,吃时拌果味儿酸奶

请看什锦水果色拉拌法


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女儿做的奶酪小蛋糕: Lemon Ricotta Biscuits

丫丫把做法找来了,喜欢的朋友可照着做做,很好吃, 松松软软的,cheese味浓浓.

做法:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds
Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

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果仁转盘
就俺这个盘子,买了五种果仁儿,都有什么大家都认识,主要是俺很喜欢这个宝贝转盘,估计一定会有姐妹和我一样喜欢它的~

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五福拼盘(本来是六福拼盘的,忙中竟然忘了一福)

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赶紧补上,就成这样了,
自己做的哈尔滨风味干肠,酱牛健,卤牛筋,酱蹄膀,素鸡没时间做,就用买的充数,还有火鸡红肠也是.

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糖醋拌三丝:

按顺序:把佛手瓜切粗丝,摆盘垫底,亚洲黄鸭梨切粗丝放在中间,Cranberry jellied切粗条,放在最上面,调好糖醋汁儿浇再上面 ,吃时拌均即可.

特点:层次分明,酸甜爽脆.

另: 家里临时没有佛手瓜,可用白菜心儿代替.

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风味鸡

材料: 新鲜出炉烤鸡一只, 小黄瓜五根.葱两根,香菜一撮.
调料:蒜末,姜末,酱油,醋,糖,熟芝麻.

做法:
1.烤鸡掰切成块儿,小黄瓜拍切成块, 葱切丝,香菜切段 .
2.码盘: 拍黄瓜垫底,码上鸡块,撒上葱丝,香菜.
3.将蒜末,姜末,酱油,醋,糖,调成拌汁,吃时浇在上面,撒些芝麻即可上桌.

这个菜简单好做,味道清香,不油腻.每次做都很是欢迎.

后记:从老美店里买回来的烧鸡,吃起来总是感到味道不够,嫩儿不香,所以想出来这个吃法,感觉很不错,就保留下来,一直想介绍给大家,今天总算又机会.希望大家也会喜欢.算是给大家一个开party,请客荤素搭配的应急菜,方便简单,还受欢迎.

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牛油果小色拉

家里人都喜欢吃牛油果,琢磨了个餐前开胃菜,以前牛油过不拿出来切丁,但吃起来稍感到费劲,还有用小勺子来吃,这次做法吃起来就方便多了……

做法:

材料: 熟牛油果10个(按人数计算,半个是一个人份)圆葱一个, 熟冰虾半碗, Cranberry jellied半盒.

调味:甜醋,橄榄油,黑胡椒.

做法:
1.买回刚刚熟,有点软的牛油果,对半切开去核,用不利圆头的刀顺边把果肉挖出来切丁.留果皮备用. 熟冰虾切丁,圆葱切丁, Cranberry jellied切丁,
2.把牛油果丁, 熟冰虾丁,圆葱丁放在大碗中,
3.把甜醋,橄榄油,黑胡椒加到小碗里调成汁,倒在菜料碗里稍拌一下,
4.用勺子把拌好的色拉加回到牛油果碗皮中,放几粒Cranberry jellied丁,摆盘即可上桌了.

味道很好.只是因甜醋的颜色深,看着不那么漂亮,
如不喜欢甜醋和颜色深,可用一点苹果醋,加一点点盐, 橄榄油,黑胡椒来做汁也不错的, 那样颜色回很漂亮.

小贴士:这个菜是以牛油果为主,其它的配料可按自己喜欢来调换,可放西红柿丁,香菜碎等等.

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肥木耳魔芋丝卷沾辣根(Wasabi)
这个菜就不多说了,不看都会做的,就是要把木耳,魔芋丝卷用开水焯后,谅凉就可摆盘.调个酱油辣根汁沾着吃,木耳和魔芋丝卷都是健康的菜,不用有炒,非常清淡可口,不吃辣根的可调个甜酸汁,麻辣制都可.

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香炝土豆丝
请看炝土豆丝做法

特点:清脆爽口,一口接一口.主要是有加虾仁和小青椒,味道非常的清香,爽口.
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寿司三盘

用的是牛油果,日式腌罗葡和蟹肉棍.

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朋友带来的素什锦
就喜欢吃朋友做的菜,味道相当的好, 常言怎么道来着?孩子是自己的好,”菜”就是别人的好~~

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既然好就再吃她个熏三文鱼:

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开洋丝瓜:

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十彩缤纷大拉皮闪亮登场:

从国内带回两袋土豆淀粉来, 用了一袋来做拉皮.
这里有东北什锦炒肉大拉皮儿做法


这个菜是当天晚餐菜系里的明星,几乎吃光光,既然被评为明星菜,就多亮几次相了:

侧面亮相:

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正面亮相

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再来一张

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羊肉串,来不及摆盘上桌,就在厨房里分抢吃光,呵呵…….就吃它个热乎啊!
烤箱版的羊肉串,做法请看:烤箱版孜然羊肉串做法:


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最后还是俺那压轴大菜,大家给的名字:翠花烤排骨
俺的翠花烤排骨做法

烤了两扇小排骨,最后没剩下几块.

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还做了个蒸扇贝粉丝, 一烤盘提子面包 露拍了.

来张部分菜图

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圣诞节日的气氛:

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请大家喝杯芒果酸奶汁
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再祝大家新年快乐!!!

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来源: 文学城-翠花姐
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