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| 不知道為什麼放上來blogspot自己給我轉90度? (還是要說轉270度?) |
兩道特色菜(實驗品)再來近照:
特色菜是週末在農夫市場買到的chilli pepper,一種會辣的椒,但又比一般辣椒來得大, 但又比彩椒小. 除了以前做過的椒類鑲肉,我們把它拿來當提味用.
上面左邊的照片是拿來去腥,和魚片,花生炒一起. 算是炒辣子雞和西芹炒魚片綜合版.
右邊的則是辣椒豆鼓炒銀耳皮蛋.chilli pepper的辣味加上脆脆的銀耳與軟爛的皮蛋, 一起吃有種不同的風味.
會想到辣椒豆鼓炒皮蛋是因為DG想吃皮蛋豆腐, 買了一盒四顆皮蛋. 每次都吃皮蛋豆腐太無趣了, 我就自己想花樣變化. 銀耳可加可不加,味道上沒有太大差別(因為銀耳本來就沒味道),但是口感上會有差別. 如果只有皮蛋可能會太軟爛, 加了點脆脆的白木耳可以改變口感.
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| 炒混蛋(皮蛋+雞蛋) 我不知道為什麼blogspot又把它轉向了?! |
最後一顆皮蛋我們也做了點嚐試. 靈感來自也用得到皮蛋的三色蛋. 不過這算是懶人版的,也就是用炒的,不用蒸的. 把皮蛋和生雞蛋一起炒, 上面淋上蕃茄醬就好了. 出乎意外的好吃. 這道菜只要1分鐘. 相對上三色蛋就麻煩多了!
3 comments:
左邊那個好像雞肉加堅果加蔬菜, 右邊那個看不出來, 猜是肉鬆or魚鬆加蔬菜.
Your Pi-Don were made in Taiwan? I have not had Pi-Don for too many years. Looking at what you made I really want to try this dish. Maybe I would ask Catherine to join this adventure when she has time. Thank you for sharing.
Lan,
Catherine does cook. But she only follows recipes.
I cannot follow any recipes at all so I cook use my own imagination.
The century eggs are product of Taiwan. You can buy it (I bought them) in supermarkets in the USA.
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