低脂罗宋汤

原料：

番茄（切小块）1个，柠檬 1/4个，卷心菜（切丝）半个，蒜蓉1汤匙，胡萝卜（去皮，切小块）1条，清水5杯，洋葱（切小块）1个，盐，胡椒粉适量

做法：

1：将清水煮沸，加入所有材料，煲约一小时
2：下盐及胡椒粉调味

Creamy Mussel Soup With Saffron And White Wine

Prep: 15 minutes
Cook: 35 to 40 minutes
Serves: 6
This is a perfect first-course soup. Saffron adds not only its subtle flavor but beautiful color.


Ingredients
3 pounds mussels, scrubbed and debearded
1 cup dry white wine
2 tablespoons butter
1 large leek (white and tender green), well rinsed and minced
1 medium celery rib, minced
2-1/2 cups Quick Fish Stock or clam juice
1 teaspoon dried thyme leaves
1 bay leaf
12 black peppercoms
12 parsley stems
1 teaspoon saffron threads
1 tablespoon cornstarch
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation
In a nonreactive soup pot, combine mussels and wine. Bring to a boil over medium-high heat, cover, and cook until mussels have opened, 5 to 7 minutes. Remove mussels from shells, reserving 6 large mussels and 6 half-shells for garnish. Discard any mussels that don't open. Strain cooking liquid through a fine sieve into a large bowl.

In same soup pot, melt butter over medium heat. Add leek and celery and cook, stirring occasionally, until softened, about 5 minutes. Add fish stock, thyme, bay leaf, peppercorns, parsley, saffron, remaining cooked mussels, and reserved mussel liquid. Bring to a boil, reduce heat to low, and simmer 20 minutes. Remove and discard bay leaf.

In a food processor or blender, puree soup in batches until smooth and return to soup pot. Bring to a boil. In a small bowl, blend cornstarch with cream and stir into soup. Add salt and pepper and simmer, stirring constantly, until slightly thickened, 2 to 3 minutes.

Strain soup through a sieve into a large saucepan and simmer over medium heat until heated through, 3 to 5 minutes. Divide soup among 6 soup plates and garnish each serving with a mussel on the half-shell.

带鱼汤

材料：

白带鱼（3-4段）12 两，葱（切段）3支，盐 1茶匙， 水 4杯

作法：

水沸后加入白带鱼，以中火煮3分钟，鱼熟后入盐及葱段随即熄火。

糖醋带鱼

带鱼洗净,切成段，在每段带鱼的两侧划两刀。

放在酱油和料酒里面淹大约半个小时。然后打鸡蛋 (看你的带鱼有多少，一般一条带鱼一个鸡蛋)
然后等带鱼淹好后放在打好的鸡蛋里面过一下，要保证带鱼的两面都均匀的裹上一层鸡蛋。这样一来一会下油锅就不容易搞烂了。

接着架锅烧油，待锅里面得油8成热得时候，带鱼下锅。可以一边粘鸡蛋一边下锅炸。粘一个，炸一个。待炸到金黄色捞起来控油。一定要记得两面都要炸。

在锅里到一点油(刚才炸带鱼得油沉淀一下用上边得清油就行)放葱段、姜片、蒜瓣。炒到香味满厨房得时候加入少许白糖、老酒、酱油、清水。煮到开锅，将刚才炸好得带鱼放进锅里。煮两面，直到汤剩下三分之一，加醋翻炒。然后起锅装盘。

家常焖带鱼

原料：

鲜带鱼1条(约重750克)，猪大油、醋、面酱、精盐、味精、花椒、大料、葱段、姜片、香菜段、香油各适量。

制法：

1、将带鱼剖腹去掉内脏、杂物，洗净，剁去鱼头及尾尖、鱼鳍，切成长约5厘米的段，撤上精盐、醋腌渍一会。

2、将锅洗净，加入少许猪大油，烧至四、五成热时，投入葱段、姜片、花椒、大料，炸出香味，随即放入面酱炒散，烹入醋，注入清水，倒入带鱼段，用旺火烧沸，撇去浮沫，改用小火焖约20分钟，待汤汁浓稠后，加味精调口，撒入香菜段，淋入香油拌匀，盛入盘中即成。

如何包粽子

如何包粽子，图例示范

端午节了，自己包粽子吧，棕叶和糯米都买好了，来试试？
PS:注意这位阿姨的裤子！！牛吧

Chicken-Cucumber Pasta Salad

Chicken-Cucumber Pasta Salad: "Chicken-Cucumber Pasta Salad
1 cup uncooked macaroni
3/4 cup mayonnaise
1 tablespoon onion -- finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked chicken -- chopped
1 cup cucumber -- chopped
Cook macaroni according to package directions. Combine mayonnaise, onion, salt and pepper in bowl; mix well.
Add warm macaroni, chicken and cucumber; mix gently. Chill, covered, for 2 hours or longer."

泰式凤爪

原料：鸡爪250克，柠檬1只，红椒粒4克。
调料：胡椒粉1克，味精3克，葱、姜、蒜头各5克，清水200克，盐1．5克，香叶2克。
制法：
1、鸡爪剪去鸡爪尖后入沸水锅焯水，捞出冲洗干净。另取锅放入清水、葱、姜，煮沸，放入鸡爪用小火焖15分钟，酥后捞出，用净水过凉后滤去水分。
2．红椒粒用盐腌渍一下；大蒜头拍碎；柠檬一切二，挤出汁。
3．锅中入清水、盐、味精、大蒜头、柠檬汁、香叶、胡椒粉，煮沸，倒入盛器，凉后放入鸡爪泡7—8小时，食用时取出改刀装盘。
特色：咸香爽口，带柠檬酸香。泰式凤爪颇具异国风味，在沪上曾一度风靡。
要领：控制好柠檬的使用量，过酸不能入口。