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Daily Archives: 17/04/2012
烧鸡或凉拌的酱汁
最近买了一只热腾腾的烧鸡,晚上超市打折扣,从原价$10变成$3,决定试一试。 我一个人,如何吃得完一整只鸡呀?只能分成七次慢慢解决,一部分解冻起来。 天天吃一模一样的口味,吃得最后肯定作呕。加上我把蔬菜清水烫过,配合没有味道的水煮面内/面包,不动动脑筋,加点淋汁,是必然。每一餐都采用不同酱汁,如下:(包括平时用的) 1。泰国甜辣酱-甜甜酸酸水水的,辣度不足,但胜在清淡之味。我相当喜欢。 2。黑酱油,生抽,黑醋-典型华人沾酱, 若有蒜头更好 3。Balsamic Vinegar- 西方国家常用的下厨酱料,原产地为意大利。别有一番风味,酸酸的,很开胃。 4。麻油,黑胡椒粉+盐-最自然的口味了。吃出食物的原汁原味。 5。辣椒油,柠檬汁,蒜头,鱼露,-典型的泰式凉拌汁。 6。Yogurt 代替Mayonnaise,也不错。 7。现成的Dressing Salad sauce-透明油,里头有醋,香料,油等等。淡淡味道。 8。最新宠儿~Worcester sauce-原产地-英国。味道鲜美,里头有江鱼仔,黑糖,麦芽醋等等。 9. Cranberry sauce/ Peppermint sauce – 洋人常用的,薄荷酱往往配与羊肉。 另外,姜,葱,蒜头都可以增加口味。水煮的食物可说是公认最健康的了,省时省力,只要加点酱汁,就不怕咽不下肚子啦。
Posted in 吃喝玩乐
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