请问att的iphone sim卡如何用在ipad上# Apple - 家有苹果
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过节就是胡吃海塞。 上一个新学的菜。
SHRIMP ETOUFFEE， 应该是Louisiana 风味的，微辣海鲜，冬天里吃暖暖的。也是在
别家PARTY吃到好吃先学，然后先卖到劳工DEPT PARTY，挺受欢迎的。而且做起来简单
，如果提前把菜切好，只需要30分钟COOKING TIME。 缺点就是不能放，一放就变色。
所以那天中午溜回家现做，热乎忽端去劳工DEPT PARTY的。吃完LG系里几个人要菜谱。
。。人给介绍说是被改良成中国口味的海鲜。。我晕。。这就是个地道美国菜，准确的
说是法系的，因为Louisiana曾是法国殖名地，所以他们的生活习惯很大程度沿袭了
法国菜
Ingredients
1/2 cup oil
1/2 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired (i didn't use it..)
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves (Didn't use this either)
2 to 3 dashes hot sauce (recommended: Tabasco) (optional, didn't use
with the dish)
1 (8-ounce) can clam juice (can go with chicken booth if you want to
use chicken instead of shrimp)
1 (14.5-ounce) can diced tomatoes
Salt (Cajun seasoning has salt already)
2 pounds small or medium shrimp peeled
1/2 stick butter
Rice, optional
Diced green onions, for garnish
1 To make roux, use oil instead of butter, because butter burns Make the
roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour
into the oil to form a paste. Continue cooking over low heat and whisk
continuously, until the mixture turns a caramel color and gives off a nutty
aroma, about 10 to 15 minutes.
2 Add the onion, green pepper, celery, and garlic to roux and cook over low
heat about 5 minutes, until the vegetables are limp.
3 Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green
onions, parsley, and hot sauce to taste. Add 1 can clam juice and the
tomatoes with their juice, stir to blend. Add the salt, starting with 1
teaspoon, then add more if needed.
4 Bring the mixture to a boil, reduce the heat to low and simmer for 10 to
15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to
cook, don't overcook. Remove from heat. Add the butter and stir; the heat
from the dish will melt the butter. Transfer the etouffee to a tureen,
serving bowl, or if you prefer, over rice. Garnish with the green onions.
因为有ROUX。。。可能看着有点恶心哈。。喝喝，不过ROUX味道很好啊，泡饭很香。。
在家一周连做３次，LD这个不吃海鲜的连汤底都刮了。
上个老菜，腊肉炒年糕，没啥技术含量哈
放假在家趁有点时间赶紧把香肠给灌上。没KA。。纯手工啊。累啊
肉切小快， 十斤肉２-３两盐的比例，妈妈喜欢吃原味的，我喜欢吃辣的，就做了２种
SHRIMP ETOUFFEE， 应该是Louisiana 风味的，微辣海鲜，冬天里吃暖暖的。也是在
别家PARTY吃到好吃先学，然后先卖到劳工DEPT PARTY，挺受欢迎的。而且做起来简单
，如果提前把菜切好，只需要30分钟COOKING TIME。 缺点就是不能放，一放就变色。
所以那天中午溜回家现做，热乎忽端去劳工DEPT PARTY的。吃完LG系里几个人要菜谱。
。。人给介绍说是被改良成中国口味的海鲜。。我晕。。这就是个地道美国菜，准确的
说是法系的，因为Louisiana曾是法国殖名地，所以他们的生活习惯很大程度沿袭了
法国菜
Ingredients
1/2 cup oil
1/2 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired (i didn't use it..)
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves (Didn't use this either)
2 to 3 dashes hot sauce (recommended: Tabasco) (optional, didn't use
with the dish)
1 (8-ounce) can clam juice (can go with chicken booth if you want to
use chicken instead of shrimp)
1 (14.5-ounce) can diced tomatoes
Salt (Cajun seasoning has salt already)
2 pounds small or medium shrimp peeled
1/2 stick butter
Rice, optional
Diced green onions, for garnish
1 To make roux, use oil instead of butter, because butter burns Make the
roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour
into the oil to form a paste. Continue cooking over low heat and whisk
continuously, until the mixture turns a caramel color and gives off a nutty
aroma, about 10 to 15 minutes.
2 Add the onion, green pepper, celery, and garlic to roux and cook over low
heat about 5 minutes, until the vegetables are limp.
3 Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green
onions, parsley, and hot sauce to taste. Add 1 can clam juice and the
tomatoes with their juice, stir to blend. Add the salt, starting with 1
teaspoon, then add more if needed.
4 Bring the mixture to a boil, reduce the heat to low and simmer for 10 to
15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to
cook, don't overcook. Remove from heat. Add the butter and stir; the heat
from the dish will melt the butter. Transfer the etouffee to a tureen,
serving bowl, or if you prefer, over rice. Garnish with the green onions.
因为有ROUX。。。可能看着有点恶心哈。。喝喝，不过ROUX味道很好啊，泡饭很香。。
在家一周连做３次，LD这个不吃海鲜的连汤底都刮了。
上个老菜，腊肉炒年糕，没啥技术含量哈
放假在家趁有点时间赶紧把香肠给灌上。没KA。。纯手工啊。累啊
肉切小快， 十斤肉２-３两盐的比例，妈妈喜欢吃原味的，我喜欢吃辣的，就做了２种
