diff --git a/.claude/mcp.json b/.claude/mcp.json new file mode 100644 index 0000000..4bc667d --- /dev/null +++ b/.claude/mcp.json @@ -0,0 +1,8 @@ +{ + "mcpServers": { + "tdesign-mcp-server": { + "command": "npx", + "args": ["-y", "tdesign-mcp-server@latest"] + } + } +} \ No newline at end of file diff --git a/.editorconfig b/.editorconfig new file mode 100644 index 0000000..1ca109d --- /dev/null +++ b/.editorconfig @@ -0,0 +1,2 @@ +indent_style = space +indent_size = 2 \ No newline at end of file diff --git a/.github/workflows/preview.yml b/.github/workflows/preview.yml new file mode 100644 index 0000000..a1b22a4 --- /dev/null +++ b/.github/workflows/preview.yml @@ -0,0 +1,66 @@ +name: PREVIEW + +on: + issue_comment: + types: [created] + +jobs: + request-preview: + runs-on: ubuntu-latest + if: github.event_name == 'issue_comment' && github.event.issue.pull_request && github.event.comment.body == '预览' + steps: + - run: | + timestamp=$(date +%s) + echo "timestamp=${timestamp}" >> $GITHUB_OUTPUT + id: time + - name: echo event + run: | + echo $headref + echo $headsha + echo $baseref + env: + headref: ${{github.event.pull_request.head_ref}} + headsha: ${{github.event.pull_request.head.sha}} + baseref: ${{github.event.pull_request.base_ref}} + - name: Previous Comment + uses: thollander/actions-comment-pull-request@v2 + with: + message: | + 正在构建预览的二维码，请稍等... + comment_tag: ${{steps.time.outputs.timestamp}} + - uses: actions/checkout@v2 + - uses: actions/setup-node@v2 + with: + node-version: '14.6.0' + - run: cd miniprogram && npm install + shell: bash + - name: get preview qrcode + id: preview + uses: LeeJim/setup-miniprogram@main + with: + project_type: miniProgram + action_type: preview + need-pack-npm: true + project_path: ./miniprogram + version: ${{ github.ref_name }} + es6: true + es7: true + minify: true + env: + MINI_APP_ID: ${{ secrets.APP_ID }} + MINI_APP_PRIVATE_KEY: ${{ secrets.PRIVATE_KEY }} + - name: Upload qrcode to Tencent COS + uses: LeeJim/tencent-cos-action@main + id: cos + with: + secretId: ${{ secrets.TENCENT_COS_SECRET_ID }} + secretKey: ${{ secrets.TENCENT_COS_SECRET_KEY }} + bucket: mp-qrcode-1255404841 + region: ap-guangzhou + content: ${{ steps.preview.outputs.preview-qrcode }} + - name: Comment PR + uses: thollander/actions-comment-pull-request@v2 + with: + message: | + qrcode + comment_tag: ${{steps.time.outputs.timestamp}} diff --git a/.github/workflows/upload.yml b/.github/workflows/upload.yml new file mode 100644 index 0000000..e7bf4ad --- /dev/null +++ b/.github/workflows/upload.yml @@ -0,0 +1,45 @@ +name: UPLOAD + +on: + push: + branches: [main] + +jobs: + upload-and-submit: + runs-on: ubuntu-latest + steps: + - uses: actions/checkout@v4 + + - uses: actions/setup-node@v4 + with: + node-version: '18' + + - name: Install miniprogram dependencies + run: cd miniprogram && npm install + + - name: Install miniprogram-ci + run: npm install miniprogram-ci@latest + + - name: Upload and Submit Audit + run: node script/ci-upload.js + env: + MINI_APP_ID: ${{ secrets.APP_ID }} + MINI_APP_PRIVATE_KEY: ${{ secrets.PRIVATE_KEY }} + COMMIT_MESSAGE: ${{ github.event.head_commit.message }} + + - name: Update changelog + run: node script/update-changelog.js + env: + PUSH_COMMITS: ${{ toJson(github.event.commits) }} + + - name: Commit changelog + run: | + git config user.name "github-actions[bot]" + git config user.email "github-actions[bot]@users.noreply.github.com" + git add miniprogram/pages/changelog/log.js + if git diff --staged --quiet; then + echo "No changelog changes to commit." + else + git commit -m "chore: update changelog [skip ci]" + git push + fi diff --git a/.gitignore b/.gitignore index b0fe161..574e28a 100644 --- a/.gitignore +++ b/.gitignore @@ -1,4 +1,6 @@ node_modules miniprogram_npm package-lock.json -/config.js \ No newline at end of file +/config.js +data/ +test-output.json \ No newline at end of file diff --git a/.gitmodules b/.gitmodules index 2737c6a..134de6e 100644 --- a/.gitmodules +++ b/.gitmodules @@ -1,3 +1,3 @@ [submodule "HowToCook"] path = HowToCook - url = git@github.com:Anduin2017/HowToCook.git + url = https://github.com/Anduin2017/HowToCook.git diff --git a/HowToCook b/HowToCook index 1cc6294..3c88e0b 160000 --- a/HowToCook +++ b/HowToCook @@ -1 +1 @@ -Subproject commit 1cc6294b44996753df3520c8ea1ca7c143f4b8e8 +Subproject commit 3c88e0ba3b7e92ffe3b6033ef8c1e5d4cb34a439 diff --git a/classified-ingredients.json b/classified-ingredients.json new file mode 100644 index 0000000..e3ab3d9 --- /dev/null +++ b/classified-ingredients.json @@ -0,0 +1,2498 @@ +{ + "荤": [ + { + "name": "鸡蛋", + "count": 37 + }, + { + "name": "五花肉", + "count": 8 + }, + { + "name": "牛奶", + "count": 7 + }, + { + "name": "牛肉", + "count": 6 + }, + { + "name": "黄油", + "count": 5 + }, + { + "name": "培根", + "count": 3 + }, + { + "name": "淡奶油", + "count": 3 + }, + { + "name": "排骨", + "count": 3 + }, + { + "name": "瘦肉", + "count": 3 + }, + { + "name": "猪肉", + "count": 3 + }, + { + "name": "鸡腿", + "count": 2 + }, + { + "name": "里脊肉", + "count": 2 + }, + { + "name": "牛腩", + "count": 2 + }, + { + "name": "猪瘦肉", + "count": 2 + }, + { + "name": "肉末", + "count": 2 + }, + { + "name": "皮蛋", + "count": 2 + }, + { + "name": "肉", + "count": 2 + }, + { + "name": "火腿肠", + "count": 2 + }, + { + "name": "青蟹", + "count": 1 + }, + { + "name": "小龙虾", + "count": 1 + }, + { + "name": "黑鳕鱼，带皮", + "count": 1 + }, + { + "name": "草鱼", + "count": 1 + }, + { + "name": "生蚝", + "count": 1 + }, + { + "name": "鲈鱼", + "count": 1 + }, + { + "name": "蒸鱼豉油", + "count": 1 + }, + { + "name": "活虾", + "count": 1 + }, + { + "name": "鲤鱼", + "count": 1 + }, + { + "name": "鱼头一个", + "count": 1 + }, + { + "name": "油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖", + "count": 1 + }, + { + "name": "鲤鱼、五花肉", + "count": 1 + }, + { + "name": "海虾", + "count": 1 + }, + { + "name": "蛏子", + "count": 1 + }, + { + "name": "翘嘴鱼", + "count": 1 + }, + { + "name": "鳊鱼", + "count": 1 + }, + { + "name": "鲜虾", + "count": 1 + }, + { + "name": "新鲜鸡蛋", + "count": 1 + }, + { + "name": "牛奶 50-100g，能够将燕麦搅拌粘稠即可", + "count": 1 + }, + { + "name": "全脂牛奶/奶油", + "count": 1 + }, + { + "name": "芝士", + "count": 1 + }, + { + "name": "蛋黄酱", + "count": 1 + }, + { + "name": "马斯卡彭芝士", + "count": 1 + }, + { + "name": "无菌鸡蛋", + "count": 1 + }, + { + "name": "无盐黄油", + "count": 1 + }, + { + "name": "全脂奶粉", + "count": 1 + }, + { + "name": "全脂奶粉或淡奶", + "count": 1 + }, + { + "name": "兔肉", + "count": 1 + }, + { + "name": "鸡胸肉", + "count": 1 + }, + { + "name": "半只鸡", + "count": 1 + }, + { + "name": "鸡翅中", + "count": 1 + }, + { + "name": "梅头猪肉", + "count": 1 + }, + { + "name": "鸭肉", + "count": 1 + }, + { + "name": "肋排", + "count": 1 + }, + { + "name": "鸡", + "count": 1 + }, + { + "name": "牛柳或牛肩肉", + "count": 1 + }, + { + "name": "手枪腿", + "count": 1 + }, + { + "name": "牛里脊", + "count": 1 + }, + { + "name": "鸡肉，土豆，菜椒和甜椒", + "count": 1 + }, + { + "name": "鸡爪", + "count": 1 + }, + { + "name": "猪里脊肉", + "count": 1 + }, + { + "name": "鸡蛋清", + "count": 1 + }, + { + "name": "凤尾", + "count": 1 + }, + { + "name": "猪肉片", + "count": 1 + }, + { + "name": "带皮五花肉", + "count": 1 + }, + { + "name": "猪皮", + "count": 1 + }, + { + "name": "碎牛肉", + "count": 1 + }, + { + "name": "猪蹄", + "count": 1 + }, + { + "name": "带皮羊排肉", + "count": 1 + }, + { + "name": "羊排", + "count": 1 + }, + { + "name": "五花肉薄片", + "count": 1 + }, + { + "name": "鲜仔鸭肉", + "count": 1 + }, + { + "name": "鲜鸭血", + "count": 1 + }, + { + "name": "鱼露", + "count": 1 + }, + { + "name": "鸡蛋黄", + "count": 1 + }, + { + "name": "猪里脊", + "count": 1 + }, + { + "name": "大鸡腿", + "count": 1 + }, + { + "name": "里脊肉 200g", + "count": 1 + }, + { + "name": "蛋清 1 个", + "count": 1 + }, + { + "name": "无骨肉", + "count": 1 + }, + { + "name": "盐、鸡精、蚝油、生抽、老抽、香油、香醋、芝麻酱", + "count": 1 + }, + { + "name": "牛油 4500 g", + "count": 1 + }, + { + "name": "纯猪油 500 g", + "count": 1 + }, + { + "name": "肉桂 10 g", + "count": 1 + }, + { + "name": "昂刺鱼或者沙光鱼", + "count": 1 + }, + { + "name": "前腿肉", + "count": 1 + }, + { + "name": "一个鸡蛋的鸡蛋清", + "count": 1 + }, + { + "name": "米", + "count": 1 + }, + { + "name": "虾仁", + "count": 1 + }, + { + "name": "牛肉高汤", + "count": 1 + }, + { + "name": "乳鸽", + "count": 1 + }, + { + "name": "肉沫", + "count": 1 + }, + { + "name": "腊肠 1 根", + "count": 1 + }, + { + "name": "鸡蛋 1 个", + "count": 1 + }, + { + "name": "：鸡蛋，青菜", + "count": 1 + }, + { + "name": "肥牛片", + "count": 1 + }, + { + "name": "炒河粉、猪肉/牛肉", + "count": 1 + }, + { + "name": "黄瓜、面筋块、绿豆芽、鸡蛋、蒜瓣、小葱、淀粉", + "count": 1 + }, + { + "name": "肉丁/肉末", + "count": 1 + }, + { + "name": "肉汤汁", + "count": 1 + }, + { + "name": "猪五花肉", + "count": 1 + }, + { + "name": "煮熟的腊肉", + "count": 1 + }, + { + "name": "火腿", + "count": 1 + }, + { + "name": "灯影牛肉丝", + "count": 1 + }, + { + "name": "火锅牛肉卷", + "count": 1 + }, + { + "name": "午餐肉", + "count": 1 + }, + { + "name": "虾皮", + "count": 1 + }, + { + "name": "蟹味菇", + "count": 1 + }, + { + "name": "螺丝椒", + "count": 1 + } + ], + "素": [ + { + "name": "葱", + "count": 22 + }, + { + "name": "蒜", + "count": 21 + }, + { + "name": "淀粉", + "count": 20 + }, + { + "name": "水", + "count": 15 + }, + { + "name": "洋葱", + "count": 12 + }, + { + "name": "青椒", + "count": 12 + }, + { + "name": "干辣椒", + "count": 10 + }, + { + "name": "土豆", + "count": 10 + }, + { + "name": "香菜", + "count": 9 + }, + { + "name": "小葱", + "count": 9 + }, + { + "name": "大葱", + "count": 8 + }, + { + "name": "香葱", + "count": 8 + }, + { + "name": "西红柿", + "count": 8 + }, + { + "name": "面粉", + "count": 7 + }, + { + "name": "小米椒", + "count": 7 + }, + { + "name": "小米辣", + "count": 7 + }, + { + "name": "胡萝卜", + "count": 7 + }, + { + "name": "茄子", + "count": 7 + }, + { + "name": "芝麻", + "count": 6 + }, + { + "name": "番茄酱", + "count": 6 + }, + { + "name": "生粉", + "count": 5 + }, + { + "name": "柠檬", + "count": 5 + }, + { + "name": "花生油", + "count": 4 + }, + { + "name": "白芝麻", + "count": 4 + }, + { + "name": "芹菜", + "count": 4 + }, + { + "name": "黄瓜", + "count": 4 + }, + { + "name": "芝麻油", + "count": 3 + }, + { + "name": "蒜苗", + "count": 3 + }, + { + "name": "豆芽", + "count": 3 + }, + { + "name": "土豆淀粉", + "count": 3 + }, + { + "name": "辣椒", + "count": 3 + }, + { + "name": "香菇", + "count": 3 + }, + { + "name": "红枣", + "count": 2 + }, + { + "name": "燕麦", + "count": 2 + }, + { + "name": "干辣椒面", + "count": 2 + }, + { + "name": "青红椒", + "count": 2 + }, + { + "name": "辣椒粉", + "count": 2 + }, + { + "name": "莴笋", + "count": 2 + }, + { + "name": "尖椒", + "count": 2 + }, + { + "name": "白菜", + "count": 2 + }, + { + "name": "水淀粉", + "count": 2 + }, + { + "name": "青菜", + "count": 2 + }, + { + "name": "菜椒", + "count": 2 + }, + { + "name": "生菜", + "count": 2 + }, + { + "name": "枸杞", + "count": 2 + }, + { + "name": "芝麻酱", + "count": 2 + }, + { + "name": "米粉", + "count": 2 + }, + { + "name": "西葫芦", + "count": 2 + }, + { + "name": "青辣椒", + "count": 2 + }, + { + "name": "子弹头辣椒", + "count": 1 + }, + { + "name": "干辣椒段", + "count": 1 + }, + { + "name": "千张", + "count": 1 + }, + { + "name": "绿豆芽", + "count": 1 + }, + { + "name": "芹菜段", + "count": 1 + }, + { + "name": "熟花生米", + "count": 1 + }, + { + "name": "香菜一颗", + "count": 1 + }, + { + "name": "大葱、姜、大蒜、香菜、美人椒", + "count": 1 + }, + { + "name": "八角、干辣椒", + "count": 1 + }, + { + "name": "大葱、姜、大蒜、干辣椒", + "count": 1 + }, + { + "name": "大葱葱白", + "count": 1 + }, + { + "name": "老豆腐", + "count": 1 + }, + { + "name": "米酒", + "count": 1 + }, + { + "name": "新鲜吐司", + "count": 1 + }, + { + "name": "面包机", + "count": 1 + }, + { + "name": "糯米", + "count": 1 + }, + { + "name": "桂圆", + "count": 1 + }, + { + "name": "新鲜玉米", + "count": 1 + }, + { + "name": "放得下玉米的锅", + "count": 1 + }, + { + "name": "饺子", + "count": 1 + }, + { + "name": "冷冻花卷", + "count": 1 + }, + { + "name": "可根据口味选择增加 50g 蔬菜，如菠菜。", + "count": 1 + }, + { + "name": "面包片", + "count": 1 + }, + { + "name": "手抓饼皮", + "count": 1 + }, + { + "name": "吐司", + "count": 1 + }, + { + "name": "熟白芝麻", + "count": 1 + }, + { + "name": "白醋/米醋", + "count": 1 + }, + { + "name": "草莓", + "count": 1 + }, + { + "name": "原味奥利奥", + "count": 1 + }, + { + "name": "低筋面粉", + "count": 1 + }, + { + "name": "[可选] 柠檬汁或白醋", + "count": 1 + }, + { + "name": "手指饼干", + "count": 1 + }, + { + "name": "筛网 网孔约为 1 毫米", + "count": 1 + }, + { + "name": "荔浦芋头", + "count": 1 + }, + { + "name": "紫薯粉", + "count": 1 + }, + { + "name": "糯米粉", + "count": 1 + }, + { + "name": "玉米淀粉", + "count": 1 + }, + { + "name": "混合坚果", + "count": 1 + }, + { + "name": "饼干", + "count": 1 + }, + { + "name": "魔芋粉", + "count": 1 + }, + { + "name": "水果刀", + "count": 1 + }, + { + "name": "百香果", + "count": 1 + }, + { + "name": "橙子", + "count": 1 + }, + { + "name": "耙耙柑", + "count": 1 + }, + { + "name": "乌枣", + "count": 1 + }, + { + "name": "乌梅", + "count": 1 + }, + { + "name": "山楂片", + "count": 1 + }, + { + "name": "小葱/大葱/洋葱", + "count": 1 + }, + { + "name": "花生", + "count": 1 + }, + { + "name": "罐头菠萝片", + "count": 1 + }, + { + "name": "泡椒", + "count": 1 + }, + { + "name": "熟花生", + "count": 1 + }, + { + "name": "生花生", + "count": 1 + }, + { + "name": "花椒，香叶，香果，干线椒，大蒜，大葱", + "count": 1 + }, + { + "name": "梅菜", + "count": 1 + }, + { + "name": "干辣椒粉", + "count": 1 + }, + { + "name": "红辣椒", + "count": 1 + }, + { + "name": "红泡椒", + "count": 1 + }, + { + "name": "干小米椒🌶", + "count": 1 + }, + { + "name": "土豆干粉条", + "count": 1 + }, + { + "name": "甜椒", + "count": 1 + }, + { + "name": "凤梨", + "count": 1 + }, + { + "name": "白萝卜", + "count": 1 + }, + { + "name": "蒜苔", + "count": 1 + }, + { + "name": "地瓜粉", + "count": 1 + }, + { + "name": "香干", + "count": 1 + }, + { + "name": "豆干", + "count": 1 + }, + { + "name": "香芹/芹菜", + "count": 1 + }, + { + "name": "辣椒：青椒或者红椒都可以", + "count": 1 + }, + { + "name": "干香菇", + "count": 1 + }, + { + "name": "胡萝卜 100g", + "count": 1 + }, + { + "name": "青椒 100g", + "count": 1 + }, + { + "name": "木耳 5g", + "count": 1 + }, + { + "name": "淀粉 10g", + "count": 1 + }, + { + "name": "干豆腐", + "count": 1 + }, + { + "name": "北京麻辣方便面", + "count": 1 + }, + { + "name": "凉皮、面筋", + "count": 1 + }, + { + "name": "黄瓜、大蒜、绿豆芽", + "count": 1 + }, + { + "name": "1 袋 半成品意大利面", + "count": 1 + }, + { + "name": "糍粑辣椒 3000 g", + "count": 1 + }, + { + "name": "大葱 100 g", + "count": 1 + }, + { + "name": "洋葱 100 g", + "count": 1 + }, + { + "name": "老油 ?? 干辣椒面 15 g", + "count": 1 + }, + { + "name": "未过期的一袋速冻水饺", + "count": 1 + }, + { + "name": "速冻汤圆", + "count": 1 + }, + { + "name": "未过期的一袋速冻馄饨", + "count": 1 + }, + { + "name": "香菜 1 根", + "count": 1 + }, + { + "name": "小米", + "count": 1 + }, + { + "name": "豆腐", + "count": 1 + }, + { + "name": "木耳", + "count": 1 + }, + { + "name": "小香葱", + "count": 1 + }, + { + "name": "泡好的粉丝", + "count": 1 + }, + { + "name": "大米", + "count": 1 + }, + { + "name": "紫菜", + "count": 1 + }, + { + "name": "番茄", + "count": 1 + }, + { + "name": "菌菇", + "count": 1 + }, + { + "name": "玉米", + "count": 1 + }, + { + "name": "金针菇", + "count": 1 + }, + { + "name": "银耳", + "count": 1 + }, + { + "name": "去心莲子", + "count": 1 + }, + { + "name": "豌豆淀粉", + "count": 1 + }, + { + "name": "花生碎", + "count": 1 + }, + { + "name": "米 200 ml", + "count": 1 + }, + { + "name": "香葱 1 颗", + "count": 1 + }, + { + "name": "芝麻香油", + "count": 1 + }, + { + "name": "中筋面粉", + "count": 1 + }, + { + "name": "花椰菜", + "count": 1 + }, + { + "name": "年糕/白粿", + "count": 1 + }, + { + "name": "意大利面", + "count": 1 + }, + { + "name": "番茄酱 / 黑胡椒酱", + "count": 1 + }, + { + "name": "方便面", + "count": 1 + }, + { + "name": "馒头", + "count": 1 + }, + { + "name": "挂面", + "count": 1 + }, + { + "name": "热干面特有的碱水面", + "count": 1 + }, + { + "name": "酸豆角", + "count": 1 + }, + { + "name": "萝卜干", + "count": 1 + }, + { + "name": "辣椒油", + "count": 1 + }, + { + "name": "泡面", + "count": 1 + }, + { + "name": "干红椒", + "count": 1 + }, + { + "name": "北方大米", + "count": 1 + }, + { + "name": "江南米或北方大米", + "count": 1 + }, + { + "name": "酸笋", + "count": 1 + }, + { + "name": "剁椒", + "count": 1 + }, + { + "name": "米醋", + "count": 1 + }, + { + "name": "面", + "count": 1 + }, + { + "name": "小麦粉", + "count": 1 + }, + { + "name": "冷饭", + "count": 1 + }, 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"白豆腐", + "count": 1 + }, + { + "name": "白玉菇", + "count": 1 + }, + { + "name": "西蓝花", + "count": 1 + }, + { + "name": "毛豆", + "count": 1 + }, + { + "name": "话梅", + "count": 1 + }, + { + "name": "红椒", + "count": 1 + }, + { + "name": "豆角", + "count": 1 + }, + { + "name": "红尖椒", + "count": 1 + }, + { + "name": "嫩豆腐", + "count": 1 + } + ], + "配菜": [ + { + "name": "姜", + "count": 30 + }, + { + "name": "大蒜", + "count": 16 + }, + { + "name": "蒜头", + "count": 7 + }, + { + "name": "生姜", + "count": 7 + }, + { + "name": "姜末", + "count": 4 + }, + { + "name": "姜片", + "count": 3 + }, + { + "name": "葱姜蒜", + "count": 2 + }, + { + "name": "新鲜绿叶", + "count": 2 + }, + { + "name": "蒜蓉", + "count": 2 + }, + { + "name": "葱、姜、蒜", + "count": 2 + }, + { + "name": "蒜瓣", + "count": 2 + }, + { + "name": "葱花", + "count": 2 + }, + { + "name": "青葱", + "count": 1 + }, + { + "name": "灯笼椒", + "count": 1 + }, + { + "name": "蒜蓉酱", + "count": 1 + }, + { + "name": "薄荷叶或其他绿叶", + "count": 1 + }, + { + "name": "干桂花", + "count": 1 + }, + { + "name": "美人辣", + "count": 1 + }, + { + "name": "朝天椒", + "count": 1 + }, + { + "name": "野山椒", + "count": 1 + }, + { + "name": "蒜末", + "count": 1 + }, + { + "name": "蒜仔", + "count": 1 + }, + { + "name": "2cm 两段葱段、两片姜片，葱花、姜各 10g", + "count": 1 + }, + { + "name": "姜 20g", + "count": 1 + }, + { + "name": "葱 20g", + "count": 1 + }, + { + "name": "蒜 2 瓣", + "count": 1 + }, + { + "name": "生姜片", + "count": 1 + }, + { + "name": "盆、碗、盘子、蒜臼", + "count": 1 + }, + { + "name": "老姜 250 g", + "count": 1 + }, + { + "name": "大蒜 200 g", + "count": 1 + }, + { + "name": "葱姜花椒水", + "count": 1 + }, + { + "name": "黄花", + "count": 1 + }, + { + "name": "蒜水", + "count": 1 + }, + { + "name": "葱,姜,蒜", + "count": 1 + } + ], + "调料": [ + { + "name": "盐", + "count": 70 + }, + { + "name": "生抽", + "count": 44 + }, + { + "name": "料酒", + "count": 38 + }, + { + "name": "食用油", + "count": 36 + }, + { + "name": "白糖", + "count": 24 + }, + { + "name": "老抽", + "count": 22 + }, + { + "name": "酱油", + "count": 21 + }, + { + "name": "白砂糖", + "count": 19 + }, + { + "name": "鸡精", + "count": 18 + }, + { + "name": "食用盐", + "count": 17 + }, + { + "name": "八角", + "count": 13 + }, + { + "name": "胡椒粉", + "count": 13 + }, + { + "name": "油", + "count": 12 + }, + { + "name": "豆瓣酱", + "count": 12 + }, + { + "name": "香叶", + "count": 11 + }, + { + "name": "蚝油", + "count": 11 + }, + { + "name": "花椒", + "count": 10 + }, + { + "name": "糖", + "count": 10 + }, + { + "name": "桂皮", + "count": 9 + }, + { + "name": "冰糖", + "count": 9 + }, + { + "name": "五香粉", + "count": 8 + }, + { + "name": "香醋", + "count": 7 + }, + { + "name": "醋", + "count": 7 + }, + { + "name": "耗油", + "count": 7 + }, + { + "name": "生抽酱油", + "count": 6 + }, + { + "name": "香油", + "count": 6 + }, + { + "name": "白醋", + "count": 5 + }, + { + "name": "味精", + "count": 5 + }, + { + "name": "青花椒", + "count": 4 + }, + { + "name": "食盐", + "count": 4 + }, + { + "name": "咖喱块", + "count": 3 + }, + { + "name": "黄豆酱", + "count": 3 + }, + { + "name": "啤酒", + "count": 3 + }, + { + "name": "白胡椒粉", + "count": 3 + }, + { + "name": "十三香", + "count": 3 + }, + { + "name": "金酒", + "count": 3 + }, + { + "name": "麻油", + "count": 3 + }, + { + "name": "植物油", + "count": 3 + }, + { + "name": "豆豉", + "count": 3 + }, + { + "name": "菜籽油", + "count": 3 + }, + { + "name": "黑胡椒", + "count": 2 + }, + { + "name": "白芷", + "count": 2 + }, + { + "name": "孜然粉", + "count": 2 + }, + { + "name": "可可粉", + "count": 2 + }, + { + "name": "蜂蜜", + "count": 2 + }, + { + "name": "可乐", + "count": 2 + }, + { + "name": "孜然", + "count": 2 + }, + { + "name": "油泼辣子", + "count": 2 + }, + { + "name": "橄榄油", + "count": 2 + }, + { + "name": "藤椒油", + "count": 2 + }, + { + "name": "椰浆", + "count": 1 + }, + { + "name": "郫县豆瓣", + "count": 1 + }, + { + "name": "油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒", + "count": 1 + }, + { + "name": "黑胡椒粒", + "count": 1 + }, + { + "name": "果酱", + "count": 1 + }, + { + "name": "泡打粉", + "count": 1 + }, + { + "name": "空气炸锅或者油锅", + "count": 1 + }, + { + "name": "茴香", + "count": 1 + }, + { + "name": "红茶", + "count": 1 + }, + { + "name": "草寇", + "count": 1 + }, + { + "name": "花椒粉", + "count": 1 + }, + { + "name": "麻辣鲜", + "count": 1 + }, + { + "name": "朗姆酒", + "count": 1 + }, + { + "name": "雪花酥/牛轧糖模具", + "count": 1 + }, + { + "name": "棉花糖", + "count": 1 + }, + { + "name": "赤藓糖醇", + "count": 1 + }, + { + "name": "塔塔粉", + "count": 1 + }, + { + "name": "甘露咖啡酒", + "count": 1 + }, + { + "name": "爱尔兰百利甜酒", + "count": 1 + }, + { + "name": "蓝天原味伏特加", + "count": 1 + }, + { + "name": "波旁威士忌", + "count": 1 + }, + { + "name": "可口可乐", + "count": 1 + }, + { + "name": "袋泡红茶", + "count": 1 + }, + { + "name": "茉莉绿茶茶叶/苏打气泡水二选一", + "count": 1 + }, + { + "name": "茉莉绿茶", + "count": 1 + }, + { + "name": "酸梅晶固体饮料", + "count": 1 + }, + { + "name": "方糖", + "count": 1 + }, + { + "name": "北京二锅头酒", + "count": 1 + }, + { + "name": "黄冰糖", + "count": 1 + }, + { + "name": "甘草", + "count": 1 + }, + { + "name": "陈皮", + "count": 1 + }, + { + "name": "红豆蔻", + "count": 1 + }, + { + "name": "苏打气泡水", + "count": 1 + }, + { + "name": "龙舌兰酒", + "count": 1 + }, + { + "name": "伏特加", + "count": 1 + }, + { + "name": "白朗姆酒", + "count": 1 + }, + { + "name": "橙味甜酒", + "count": 1 + }, + { + "name": "枫糖浆", + "count": 1 + }, + { + "name": "山奈", + "count": 1 + }, + { + "name": "白蔻", + "count": 1 + }, + { + "name": "小茴香", + "count": 1 + }, + { + "name": "料酒或啤酒", + "count": 1 + }, + { + "name": "茄汁", + "count": 1 + }, + { + "name": "老抽酱油", + "count": 1 + }, + { + "name": "丁香", + "count": 1 + }, + { + "name": "郫县红油豆瓣酱", + "count": 1 + }, + { + "name": "花椒碎", + "count": 1 + }, + { + "name": "油，盐，生抽，耗油，料酒，白糖", + "count": 1 + }, + { + "name": "黑醋", + "count": 1 + }, + { + "name": "花椒油", + "count": 1 + }, + { + "name": "红油豆瓣", + "count": 1 + }, + { + "name": "蕃茄酱", + "count": 1 + }, + { + "name": "大料、花椒、白芷、桂皮、丁香、香叶、小茴香", + "count": 1 + }, + { + "name": "干罗勒或百里香", + "count": 1 + }, + { + "name": "料酒或者黄酒", + "count": 1 + }, + { + "name": "酒", + "count": 1 + }, + { + "name": "小料", + "count": 1 + }, + { + "name": "白糖 or 冰糖", + "count": 1 + }, + { + "name": "黑胡椒粉", + "count": 1 + }, + { + "name": "生抽、白胡椒粉，白糖，料/黄酒，八角三小片", + "count": 1 + }, + { + "name": "花椒：可选", + "count": 1 + }, + { + "name": "鸡精：可选", + "count": 1 + }, + { + "name": "生抽 10ml", + "count": 1 + }, + { + "name": "料酒 5ml", + "count": 1 + }, + { + "name": "醋 15ml", + "count": 1 + }, + { + "name": "白糖 10g", + "count": 1 + }, + { + "name": "盐 5g", + "count": 1 + }, + { + "name": "豆瓣酱 15g", + "count": 1 + }, + { + "name": "黑椒", + "count": 1 + }, + { + "name": "豆瓣 1000 g", + "count": 1 + }, + { + "name": "豆鼓 10 g", + "count": 1 + }, + { + "name": "红花椒 150 g", + "count": 1 + }, + { + "name": "白酒 150 ml", + "count": 1 + }, + { + "name": "山奈 5 g", + "count": 1 + }, + { + "name": "八角 10 g", + "count": 1 + }, + { + "name": "草果 10 g", + "count": 1 + }, + { + "name": "丁香 5 g", + "count": 1 + }, + { + "name": "小茴香 10 g", + "count": 1 + }, + { + "name": "白芷 10 g", + "count": 1 + }, + { + "name": "荜拨 5 g", + "count": 1 + }, + { + "name": "香草 10 g", + "count": 1 + }, + { + "name": "香果 10 g", + "count": 1 + }, + { + "name": "陈皮 5 g", + "count": 1 + }, + { + "name": "香茅 10 g", + "count": 1 + }, + { + "name": "砂仁 10 g", + "count": 1 + }, + { + "name": "白蔻 10 g", + "count": 1 + }, + { + "name": "香叶 10 g", + "count": 1 + }, + { + "name": "熟豆油", + "count": 1 + }, + { + "name": "鸡粉", + "count": 1 + }, + { + "name": "蔬菜高汤", + "count": 1 + }, + { + "name": "味素", + "count": 1 + }, + { + "name": "风味调料", + "count": 1 + }, + { + "name": "油 15 ml", + "count": 1 + }, + { + "name": "生抽 10 ml", + "count": 1 + }, + { + "name": "安琪干酵母粉", + "count": 1 + }, + { + "name": "烘焙油纸", + "count": 1 + }, + { + "name": "调味料: 酱油，盐", + "count": 1 + }, + { + "name": "炒料：盐、味精、老抽、生抽、孜然粉", + "count": 1 + }, + { + "name": "其他调味料：胡椒粉", + "count": 1 + }, + { + "name": "甜面酱", + "count": 1 + }, + { + "name": "酵母粉", + "count": 1 + }, + { + "name": "生抽,老抽,料酒,盐,五香粉", + "count": 1 + }, + { + "name": "老干妈", + "count": 1 + }, + { + "name": "醪糟", + "count": 1 + }, + { + "name": "韩式辣酱", + "count": 1 + }, + { + "name": "雪碧", + "count": 1 + }, + { + "name": "盐、生抽、老抽、耗油", + "count": 1 + }, + { + "name": "椒盐", + "count": 1 + }, + { + "name": "若干吸油纸", + "count": 1 + }, + { + "name": "蒲烧汁", + "count": 1 + }, + { + "name": "陈醋", + "count": 1 + }, + { + "name": "生抽 / 味极鲜", + "count": 1 + } + ], + "工具": [ + { + "name": "手动压汁器", + "count": 4 + }, + { + "name": "微波炉", + "count": 3 + }, + { + "name": "烤箱", + "count": 3 + }, + { + "name": "擀面杖", + "count": 3 + }, + { + "name": "保鲜膜", + "count": 2 + }, + { + "name": "电动打蛋器", + "count": 2 + }, + { + "name": "注：如果有可能，请尽量把刀磨的锋利一些。", + "count": 2 + }, + { + "name": "电饭煲", + "count": 2 + }, + { + "name": "平底锅", + "count": 2 + }, + { + "name": "炒锅", + "count": 2 + }, + { + "name": "密封袋", + "count": 1 + }, + { + "name": "火锅底料", + "count": 1 + }, + { + "name": "刷子", + "count": 1 + }, + { + "name": "盆", + "count": 1 + }, + { + "name": "菜刀一个", + "count": 1 + }, + { + "name": "笊篱一个、锅铲一个", + "count": 1 + }, + { + "name": "分可控火候微波炉或不可控火候微波炉", + "count": 1 + }, + { + "name": "筷子或牙签", + "count": 1 + }, + { + "name": "能放进微波炉的容器", + "count": 1 + }, + { + "name": "电锅", + "count": 1 + }, + { + "name": "秒表", + "count": 1 + }, + { + "name": "锡纸或保鲜膜", + "count": 1 + }, + { + "name": "圆碟子", + "count": 1 + }, + { + "name": "蒸架", + "count": 1 + }, + { + "name": "空气炸锅", + "count": 1 + }, + { + "name": "家庭小陶瓷碗", + "count": 1 + }, + { + "name": "家庭铁勺子", + "count": 1 + }, + { + "name": "蘸料碟", + "count": 1 + }, + { + "name": "可密封容器", + "count": 1 + }, + { + "name": "一个容量在 600 毫升以上且直径小深度深的容器", + "count": 1 + }, + { + "name": "小刀", + "count": 1 + }, + { + "name": "冰淇淋模具", + "count": 1 + }, + { + "name": "打蛋器或筷子", + "count": 1 + }, + { + "name": "铝合金阳极模具", + "count": 1 + }, + { + "name": "刮刀", + "count": 1 + }, + { + "name": "一个装成品的容器", + "count": 1 + }, + { + "name": "打蛋器", + "count": 1 + }, + { + "name": "烤箱 大小不限", + "count": 1 + }, + { + "name": "克数称", + "count": 1 + }, + { + "name": "搅拌器 包含且不限于筷子 打蛋器等工具", + "count": 1 + }, + { + "name": "料理搅拌机", + "count": 1 + }, + { + "name": "筛网", + "count": 1 + }, + { + "name": "不粘平底锅", + "count": 1 + }, + { + "name": "烘焙刮刀", + "count": 1 + }, + { + "name": "一次性塑料手套", + "count": 1 + }, + { + "name": "金属蛋糕模具", + "count": 1 + }, + { + "name": "烘焙纸", + "count": 1 + }, + { + "name": "餐刀", + "count": 1 + }, + { + "name": "隔热手套", + "count": 1 + }, + { + "name": "[可选] 分蛋器", + "count": 1 + }, + { + "name": "吧勺", + "count": 1 + }, + { + "name": "利口酒杯", + "count": 1 + }, + { + "name": "打火机", + "count": 1 + }, + { + "name": "压汁器", + "count": 1 + }, + { + "name": "海波杯", + "count": 1 + }, + { + "name": "研杵", + "count": 1 + }, + { + "name": "杯子，例如带刻度的杯子，陶瓷杯或保温杯", + "count": 1 + }, + { + "name": "杯", + "count": 1 + }, + { + "name": "调理机/果汁机", + "count": 1 + }, + { + "name": "搅拌机", + "count": 1 + }, + { + "name": "雪克瓶", + "count": 1 + }, + { + "name": "高球杯", + "count": 1 + }, + { + "name": "捣药罐", + "count": 1 + }, + { + "name": "燃气灶", + "count": 1 + }, + { + "name": "高压锅/砂锅/普通铝锅", + "count": 1 + }, + { + "name": "平底锅 || 微波炉", + "count": 1 + }, + { + "name": "需要烤箱 1 个", + "count": 1 + }, + { + "name": "隔热手套 1 双", + "count": 1 + }, + { + "name": "1 个空气炸锅", + "count": 1 + }, + { + "name": "粉碎机", + "count": 1 + }, + { + "name": "电饭锅", + "count": 1 + }, + { + "name": "小碗若干", + "count": 1 + }, + { + "name": "瓦罐或者高压锅", + "count": 1 + }, + { + "name": "2 个大碗", + "count": 1 + }, + { + "name": "1 个小碗", + "count": 1 + }, + { + "name": "直径 30cm 以上的盆", + "count": 1 + }, + { + "name": "披萨石", + "count": 1 + }, + { + "name": "盆、盘子", + "count": 1 + }, + { + "name": "电饼铛", + "count": 1 + }, + { + "name": "蒸锅,需带笼屉", + "count": 1 + }, + { + "name": "厚底煮锅+严丝合缝的锅盖", + "count": 1 + }, + { + "name": "一口有点深度的锅", + "count": 1 + }, + { + "name": "洗菜盆、直径 18cm 的小锅", + "count": 1 + }, + { + "name": "两个塑料簸箕", + "count": 1 + }, + { + "name": "冰箱", + "count": 1 + }, + { + "name": "砵或者有一定深度的碗", + "count": 1 + } + ], + "其他": [ + { + "name": "冰块", + "count": 7 + }, + { + "name": "热水", + "count": 2 + }, + { + "name": "水 400ml", + "count": 1 + }, + { + "name": "清水", + "count": 1 + }, + { + "name": "放凉浓缩咖啡", + "count": 1 + }, + { + "name": "蛋挞皮 品牌不限", + "count": 1 + }, + { + "name": "打碎的冰块", + "count": 1 + }, + { + "name": "冰镇苏打水", + "count": 1 + }, + { + "name": "汤力水气泡水", + "count": 1 + }, + { + "name": "凉白开水", + "count": 1 + }, + { + "name": "开水", + "count": 1 + }, + { + "name": "50 ml 清水", + "count": 1 + }, + { + "name": "网购蛋挞液 1 盒，蛋挞皮 1 盒", + "count": 1 + }, + { + "name": "1 袋半成品薯条", + "count": 1 + }, + { + "name": "1000 ml", + "count": 1 + }, + { + "name": "豆母子 140 g", + "count": 1 + }, + { + "name": "麦芽粉 12.5 g", + "count": 1 + }, + { + "name": "山楂 10 g", + "count": 1 + }, + { + "name": "饮用水", + "count": 1 + }, + { + "name": "红萝卜 1 个", + "count": 1 + }, + { + "name": "冷水", + "count": 1 + }, + { + "name": "温水", + "count": 1 + }, + { + "name": "其他：随便，不会影响到口味", + "count": 1 + } + ] +} \ No newline at end of file diff --git a/classified-ingredients.txt b/classified-ingredients.txt new file mode 100644 index 0000000..b3048cf --- /dev/null +++ b/classified-ingredients.txt @@ -0,0 +1,639 @@ + +## 荤 (107项) + + 鸡蛋 (37) + 五花肉 (8) + 牛奶 (7) + 牛肉 (6) + 黄油 (5) + 培根 (3) + 淡奶油 (3) + 排骨 (3) + 瘦肉 (3) + 猪肉 (3) + 鸡腿 (2) + 里脊肉 (2) + 牛腩 (2) + 猪瘦肉 (2) + 肉末 (2) + 皮蛋 (2) + 肉 (2) + 火腿肠 (2) + 青蟹 (1) + 小龙虾 (1) + 黑鳕鱼，带皮 (1) + 草鱼 (1) + 生蚝 (1) + 鲈鱼 (1) + 蒸鱼豉油 (1) + 活虾 (1) + 鲤鱼 (1) + 鱼头一个 (1) + 油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖 (1) + 鲤鱼、五花肉 (1) + 海虾 (1) + 蛏子 (1) + 翘嘴鱼 (1) + 鳊鱼 (1) + 鲜虾 (1) + 新鲜鸡蛋 (1) + 牛奶 50-100g，能够将燕麦搅拌粘稠即可 (1) + 全脂牛奶/奶油 (1) + 芝士 (1) + 蛋黄酱 (1) + 马斯卡彭芝士 (1) + 无菌鸡蛋 (1) + 无盐黄油 (1) + 全脂奶粉 (1) + 全脂奶粉或淡奶 (1) + 兔肉 (1) + 鸡胸肉 (1) + 半只鸡 (1) + 鸡翅中 (1) + 梅头猪肉 (1) + 鸭肉 (1) + 肋排 (1) + 鸡 (1) + 牛柳或牛肩肉 (1) + 手枪腿 (1) + 牛里脊 (1) + 鸡肉，土豆，菜椒和甜椒 (1) + 鸡爪 (1) + 猪里脊肉 (1) + 鸡蛋清 (1) + 凤尾 (1) + 猪肉片 (1) + 带皮五花肉 (1) + 猪皮 (1) + 碎牛肉 (1) + 猪蹄 (1) + 带皮羊排肉 (1) + 羊排 (1) + 五花肉薄片 (1) + 鲜仔鸭肉 (1) + 鲜鸭血 (1) + 鱼露 (1) + 鸡蛋黄 (1) + 猪里脊 (1) + 大鸡腿 (1) + 里脊肉 200g (1) + 蛋清 1 个 (1) + 无骨肉 (1) + 盐、鸡精、蚝油、生抽、老抽、香油、香醋、芝麻酱 (1) + 牛油 4500 g (1) + 纯猪油 500 g (1) + 肉桂 10 g (1) + 昂刺鱼或者沙光鱼 (1) + 前腿肉 (1) + 一个鸡蛋的鸡蛋清 (1) + 米 (1) + 虾仁 (1) + 牛肉高汤 (1) + 乳鸽 (1) + 肉沫 (1) + 腊肠 1 根 (1) + 鸡蛋 1 个 (1) + ：鸡蛋，青菜 (1) + 肥牛片 (1) + 炒河粉、猪肉/牛肉 (1) + 黄瓜、面筋块、绿豆芽、鸡蛋、蒜瓣、小葱、淀粉 (1) + 肉丁/肉末 (1) + 肉汤汁 (1) + 猪五花肉 (1) + 煮熟的腊肉 (1) + 火腿 (1) + 灯影牛肉丝 (1) + 火锅牛肉卷 (1) + 午餐肉 (1) + 虾皮 (1) + 蟹味菇 (1) + 螺丝椒 (1) + +## 素 (209项) + + 葱 (22) + 蒜 (21) + 淀粉 (20) + 水 (15) + 洋葱 (12) + 青椒 (12) + 干辣椒 (10) + 土豆 (10) + 香菜 (9) + 小葱 (9) + 大葱 (8) + 香葱 (8) + 西红柿 (8) + 面粉 (7) + 小米椒 (7) + 小米辣 (7) + 胡萝卜 (7) + 茄子 (7) + 芝麻 (6) + 番茄酱 (6) + 生粉 (5) + 柠檬 (5) + 花生油 (4) + 白芝麻 (4) + 芹菜 (4) + 黄瓜 (4) + 芝麻油 (3) + 蒜苗 (3) + 豆芽 (3) + 土豆淀粉 (3) + 辣椒 (3) + 香菇 (3) + 红枣 (2) + 燕麦 (2) + 干辣椒面 (2) + 青红椒 (2) + 辣椒粉 (2) + 莴笋 (2) + 尖椒 (2) + 白菜 (2) + 水淀粉 (2) + 青菜 (2) + 菜椒 (2) + 生菜 (2) + 枸杞 (2) + 芝麻酱 (2) + 米粉 (2) + 西葫芦 (2) + 青辣椒 (2) + 子弹头辣椒 (1) + 干辣椒段 (1) + 千张 (1) + 绿豆芽 (1) + 芹菜段 (1) + 熟花生米 (1) + 香菜一颗 (1) + 大葱、姜、大蒜、香菜、美人椒 (1) + 八角、干辣椒 (1) + 大葱、姜、大蒜、干辣椒 (1) + 大葱葱白 (1) + 老豆腐 (1) + 米酒 (1) + 新鲜吐司 (1) + 面包机 (1) + 糯米 (1) + 桂圆 (1) + 新鲜玉米 (1) + 放得下玉米的锅 (1) + 饺子 (1) + 冷冻花卷 (1) + 可根据口味选择增加 50g 蔬菜，如菠菜。 (1) + 面包片 (1) + 手抓饼皮 (1) + 吐司 (1) + 熟白芝麻 (1) + 白醋/米醋 (1) + 草莓 (1) + 原味奥利奥 (1) + 低筋面粉 (1) + [可选] 柠檬汁或白醋 (1) + 手指饼干 (1) + 筛网 网孔约为 1 毫米 (1) + 荔浦芋头 (1) + 紫薯粉 (1) + 糯米粉 (1) + 玉米淀粉 (1) + 混合坚果 (1) + 饼干 (1) + 魔芋粉 (1) + 水果刀 (1) + 百香果 (1) + 橙子 (1) + 耙耙柑 (1) + 乌枣 (1) + 乌梅 (1) + 山楂片 (1) + 小葱/大葱/洋葱 (1) + 花生 (1) + 罐头菠萝片 (1) + 泡椒 (1) + 熟花生 (1) + 生花生 (1) + 花椒，香叶，香果，干线椒，大蒜，大葱 (1) + 梅菜 (1) + 干辣椒粉 (1) + 红辣椒 (1) + 红泡椒 (1) + 干小米椒🌶 (1) + 土豆干粉条 (1) + 甜椒 (1) + 凤梨 (1) + 白萝卜 (1) + 蒜苔 (1) + 地瓜粉 (1) + 香干 (1) + 豆干 (1) + 香芹/芹菜 (1) + 辣椒：青椒或者红椒都可以 (1) + 干香菇 (1) + 胡萝卜 100g (1) + 青椒 100g (1) + 木耳 5g (1) + 淀粉 10g (1) + 干豆腐 (1) + 北京麻辣方便面 (1) + 凉皮、面筋 (1) + 黄瓜、大蒜、绿豆芽 (1) + 1 袋 半成品意大利面 (1) + 糍粑辣椒 3000 g (1) + 大葱 100 g (1) + 洋葱 100 g (1) + 老油 ?? 干辣椒面 15 g (1) + 未过期的一袋速冻水饺 (1) + 速冻汤圆 (1) + 未过期的一袋速冻馄饨 (1) + 香菜 1 根 (1) + 小米 (1) + 豆腐 (1) + 木耳 (1) + 小香葱 (1) + 泡好的粉丝 (1) + 大米 (1) + 紫菜 (1) + 番茄 (1) + 菌菇 (1) + 玉米 (1) + 金针菇 (1) + 银耳 (1) + 去心莲子 (1) + 豌豆淀粉 (1) + 花生碎 (1) + 米 200 ml (1) + 香葱 1 颗 (1) + 芝麻香油 (1) + 中筋面粉 (1) + 花椰菜 (1) + 年糕/白粿 (1) + 意大利面 (1) + 番茄酱 / 黑胡椒酱 (1) + 方便面 (1) + 馒头 (1) + 挂面 (1) + 热干面特有的碱水面 (1) + 酸豆角 (1) + 萝卜干 (1) + 辣椒油 (1) + 泡面 (1) + 干红椒 (1) + 北方大米 (1) + 江南米或北方大米 (1) + 酸笋 (1) + 剁椒 (1) + 米醋 (1) + 面 (1) + 小麦粉 (1) + 冷饭 (1) + 蕨根粉 (1) + 小汤圆 (1) + 米饭 (1) + 蘑菇 (1) + 风干快熟面/任何牌子的快熟面 (1) + 原料：半干荞麦面、娃娃菜、生菜 (1) + 花生酱：pdd莺歌花生酱 24.8元两瓶，可以做68份 (1) + 娃娃菜 (1) + 油麦菜 (1) + 萝卜 (1) + 包菜 (1) + 粉丝 (1) + 葱、蒜、干辣椒 (1) + 花菜 (1) + 玉米粒 (1) + 芝麻粒 (1) + 四季豆 (1) + 橄榄菜 (1) + 叶菜类蔬菜 (1) + 菜籽油或花生油 (1) + 冬瓜 (1) + 青茄子 (1) + 茭白 (1) + 菠菜 (1) + 白豆腐 (1) + 白玉菇 (1) + 西蓝花 (1) + 毛豆 (1) + 话梅 (1) + 红椒 (1) + 豆角 (1) + 红尖椒 (1) + 嫩豆腐 (1) + +## 配菜 (34项) + + 姜 (30) + 大蒜 (16) + 蒜头 (7) + 生姜 (7) + 姜末 (4) + 姜片 (3) + 葱姜蒜 (2) + 新鲜绿叶 (2) + 蒜蓉 (2) + 葱、姜、蒜 (2) + 蒜瓣 (2) + 葱花 (2) + 青葱 (1) + 灯笼椒 (1) + 蒜蓉酱 (1) + 薄荷叶或其他绿叶 (1) + 干桂花 (1) + 美人辣 (1) + 朝天椒 (1) + 野山椒 (1) + 蒜末 (1) + 蒜仔 (1) + 2cm 两段葱段、两片姜片，葱花、姜各 10g (1) + 姜 20g (1) + 葱 20g (1) + 蒜 2 瓣 (1) + 生姜片 (1) + 盆、碗、盘子、蒜臼 (1) + 老姜 250 g (1) + 大蒜 200 g (1) + 葱姜花椒水 (1) + 黄花 (1) + 蒜水 (1) + 葱,姜,蒜 (1) + +## 调料 (162项) + + 盐 (70) + 生抽 (44) + 料酒 (38) + 食用油 (36) + 白糖 (24) + 老抽 (22) + 酱油 (21) + 白砂糖 (19) + 鸡精 (18) + 食用盐 (17) + 八角 (13) + 胡椒粉 (13) + 油 (12) + 豆瓣酱 (12) + 香叶 (11) + 蚝油 (11) + 花椒 (10) + 糖 (10) + 桂皮 (9) + 冰糖 (9) + 五香粉 (8) + 香醋 (7) + 醋 (7) + 耗油 (7) + 生抽酱油 (6) + 香油 (6) + 白醋 (5) + 味精 (5) + 青花椒 (4) + 食盐 (4) + 咖喱块 (3) + 黄豆酱 (3) + 啤酒 (3) + 白胡椒粉 (3) + 十三香 (3) + 金酒 (3) + 麻油 (3) + 植物油 (3) + 豆豉 (3) + 菜籽油 (3) + 黑胡椒 (2) + 白芷 (2) + 孜然粉 (2) + 可可粉 (2) + 蜂蜜 (2) + 可乐 (2) + 孜然 (2) + 油泼辣子 (2) + 橄榄油 (2) + 藤椒油 (2) + 椰浆 (1) + 郫县豆瓣 (1) + 油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒 (1) + 黑胡椒粒 (1) + 果酱 (1) + 泡打粉 (1) + 空气炸锅或者油锅 (1) + 茴香 (1) + 红茶 (1) + 草寇 (1) + 花椒粉 (1) + 麻辣鲜 (1) + 朗姆酒 (1) + 雪花酥/牛轧糖模具 (1) + 棉花糖 (1) + 赤藓糖醇 (1) + 塔塔粉 (1) + 甘露咖啡酒 (1) + 爱尔兰百利甜酒 (1) + 蓝天原味伏特加 (1) + 波旁威士忌 (1) + 可口可乐 (1) + 袋泡红茶 (1) + 茉莉绿茶茶叶/苏打气泡水二选一 (1) + 茉莉绿茶 (1) + 酸梅晶固体饮料 (1) + 方糖 (1) + 北京二锅头酒 (1) + 黄冰糖 (1) + 甘草 (1) + 陈皮 (1) + 红豆蔻 (1) + 苏打气泡水 (1) + 龙舌兰酒 (1) + 伏特加 (1) + 白朗姆酒 (1) + 橙味甜酒 (1) + 枫糖浆 (1) + 山奈 (1) + 白蔻 (1) + 小茴香 (1) + 料酒或啤酒 (1) + 茄汁 (1) + 老抽酱油 (1) + 丁香 (1) + 郫县红油豆瓣酱 (1) + 花椒碎 (1) + 油，盐，生抽，耗油，料酒，白糖 (1) + 黑醋 (1) + 花椒油 (1) + 红油豆瓣 (1) + 蕃茄酱 (1) + 大料、花椒、白芷、桂皮、丁香、香叶、小茴香 (1) + 干罗勒或百里香 (1) + 料酒或者黄酒 (1) + 酒 (1) + 小料 (1) + 白糖 or 冰糖 (1) + 黑胡椒粉 (1) + 生抽、白胡椒粉，白糖，料/黄酒，八角三小片 (1) + 花椒：可选 (1) + 鸡精：可选 (1) + 生抽 10ml (1) + 料酒 5ml (1) + 醋 15ml (1) + 白糖 10g (1) + 盐 5g (1) + 豆瓣酱 15g (1) + 黑椒 (1) + 豆瓣 1000 g (1) + 豆鼓 10 g (1) + 红花椒 150 g (1) + 白酒 150 ml (1) + 山奈 5 g (1) + 八角 10 g (1) + 草果 10 g (1) + 丁香 5 g (1) + 小茴香 10 g (1) + 白芷 10 g (1) + 荜拨 5 g (1) + 香草 10 g (1) + 香果 10 g (1) + 陈皮 5 g (1) + 香茅 10 g (1) + 砂仁 10 g (1) + 白蔻 10 g (1) + 香叶 10 g (1) + 熟豆油 (1) + 鸡粉 (1) + 蔬菜高汤 (1) + 味素 (1) + 风味调料 (1) + 油 15 ml (1) + 生抽 10 ml (1) + 安琪干酵母粉 (1) + 烘焙油纸 (1) + 调味料: 酱油，盐 (1) + 炒料：盐、味精、老抽、生抽、孜然粉 (1) + 其他调味料：胡椒粉 (1) + 甜面酱 (1) + 酵母粉 (1) + 生抽,老抽,料酒,盐,五香粉 (1) + 老干妈 (1) + 醪糟 (1) + 韩式辣酱 (1) + 雪碧 (1) + 盐、生抽、老抽、耗油 (1) + 椒盐 (1) + 若干吸油纸 (1) + 蒲烧汁 (1) + 陈醋 (1) + 生抽 / 味极鲜 (1) + +## 工具 (86项) + + 手动压汁器 (4) + 微波炉 (3) + 烤箱 (3) + 擀面杖 (3) + 保鲜膜 (2) + 电动打蛋器 (2) + 注：如果有可能，请尽量把刀磨的锋利一些。 (2) + 电饭煲 (2) + 平底锅 (2) + 炒锅 (2) + 密封袋 (1) + 火锅底料 (1) + 刷子 (1) + 盆 (1) + 菜刀一个 (1) + 笊篱一个、锅铲一个 (1) + 分可控火候微波炉或不可控火候微波炉 (1) + 筷子或牙签 (1) + 能放进微波炉的容器 (1) + 电锅 (1) + 秒表 (1) + 锡纸或保鲜膜 (1) + 圆碟子 (1) + 蒸架 (1) + 空气炸锅 (1) + 家庭小陶瓷碗 (1) + 家庭铁勺子 (1) + 蘸料碟 (1) + 可密封容器 (1) + 一个容量在 600 毫升以上且直径小深度深的容器 (1) + 小刀 (1) + 冰淇淋模具 (1) + 打蛋器或筷子 (1) + 铝合金阳极模具 (1) + 刮刀 (1) + 一个装成品的容器 (1) + 打蛋器 (1) + 烤箱 大小不限 (1) + 克数称 (1) + 搅拌器 包含且不限于筷子 打蛋器等工具 (1) + 料理搅拌机 (1) + 筛网 (1) + 不粘平底锅 (1) + 烘焙刮刀 (1) + 一次性塑料手套 (1) + 金属蛋糕模具 (1) + 烘焙纸 (1) + 餐刀 (1) + 隔热手套 (1) + [可选] 分蛋器 (1) + 吧勺 (1) + 利口酒杯 (1) + 打火机 (1) + 压汁器 (1) + 海波杯 (1) + 研杵 (1) + 杯子，例如带刻度的杯子，陶瓷杯或保温杯 (1) + 杯 (1) + 调理机/果汁机 (1) + 搅拌机 (1) + 雪克瓶 (1) + 高球杯 (1) + 捣药罐 (1) + 燃气灶 (1) + 高压锅/砂锅/普通铝锅 (1) + 平底锅 || 微波炉 (1) + 需要烤箱 1 个 (1) + 隔热手套 1 双 (1) + 1 个空气炸锅 (1) + 粉碎机 (1) + 电饭锅 (1) + 小碗若干 (1) + 瓦罐或者高压锅 (1) + 2 个大碗 (1) + 1 个小碗 (1) + 直径 30cm 以上的盆 (1) + 披萨石 (1) + 盆、盘子 (1) + 电饼铛 (1) + 蒸锅,需带笼屉 (1) + 厚底煮锅+严丝合缝的锅盖 (1) + 一口有点深度的锅 (1) + 洗菜盆、直径 18cm 的小锅 (1) + 两个塑料簸箕 (1) + 冰箱 (1) + 砵或者有一定深度的碗 (1) + +## 其他 (23项) + + 冰块 (7) + 热水 (2) + 水 400ml (1) + 清水 (1) + 放凉浓缩咖啡 (1) + 蛋挞皮 品牌不限 (1) + 打碎的冰块 (1) + 冰镇苏打水 (1) + 汤力水气泡水 (1) + 凉白开水 (1) + 开水 (1) + 50 ml 清水 (1) + 网购蛋挞液 1 盒，蛋挞皮 1 盒 (1) + 1 袋半成品薯条 (1) + 1000 ml (1) + 豆母子 140 g (1) + 麦芽粉 12.5 g (1) + 山楂 10 g (1) + 饮用水 (1) + 红萝卜 1 个 (1) + 冷水 (1) + 温水 (1) + 其他：随便，不会影响到口味 (1) \ No newline at end of file diff --git a/cloudfunctionTemplate/create_code.json b/cloudfunctionTemplate/create_code.json new file mode 100644 index 0000000..22f6e07 --- /dev/null +++ b/cloudfunctionTemplate/create_code.json @@ -0,0 +1,8 @@ +[ + { + "name": "获取barcode", + "value": { + "barcode": "9970101181308" + } + } +] \ No newline at end of file diff --git a/cloudfunctions/barcode/index.js b/cloudfunctions/barcode/index.js new file mode 100644 index 0000000..a3200dc --- /dev/null +++ b/cloudfunctions/barcode/index.js @@ -0,0 +1,121 @@ +const cloud = require('wx-server-sdk'); +const { createQuota } = require('./utils/create_quota'); +const { getBarcode, uploadImage } = require('./utils/get_barcode'); +const { updateQuota } = require('./utils/update_quota'); + +cloud.init() +const db = cloud.database() + +exports.main = async (event) => { + const { OPENID } = cloud.getWXContext() + const { barcode, action, quotaType = 'barcode' } = event + + if (action === 'fixImage') { + const { data: docs } = await db.collection('barcodes').where({ barcode }).get(); + if (!docs.length) return { code: 404, errmsg: 'Barcode not found' }; + + const doc = docs[0]; + if (!doc.pic || !doc.pic.startsWith('http')) { + return { code: 0, data: { pic: doc.pic } }; // Already cloud URL + } + + try { + const fileID = await uploadImage(doc.pic, barcode); + await db.collection('barcodes').doc(doc._id).update({ data: { pic: fileID } }); + return { code: 0, data: { pic: fileID } }; + } catch (e) { + console.error('fixImage fail:', e.message); + return { code: 500, errmsg: e.message }; + } + } + + if (action === 'get') { + const { list } = await db.collection('barcodes').aggregate() + .lookup({ + from: 'userinfo', + localField: 'creator', + foreignField: 'openid', + as: 'userinfo' + }) + .match({ + barcode + }) + .unwind({ path: '$userinfo', preserveNullAndEmptyArrays: true }) + .end() + + if (list.length > 0) { + return { code: 0, data: list[0] } + } + return { code: 404, data: [] } + } + + if (action === 'fetch') { + const { data: [userinfo] } = await db.collection('userinfo').where({ openid: OPENID }).get(); + if (!userinfo) { + return { code: 403, errmsg: 'userinfo is empty' } + } + + // 用户保存过该条码的商品 → 免费获取 + const { data: savedSkus } = await db.collection('sku') + .where({ creator: OPENID, barcode }) + .limit(1) + .get(); + if (savedSkus.length > 0) { + try { + const data = await getBarcode(db, barcode, OPENID); + return { code: 0, data: { ...data, userinfo } }; + } catch (e) { + return { code: 404, errmsg: 'can not get the barcode' } + } + } + + const quotaRes = await db.collection('quota').where({ openid: OPENID, type: quotaType }).get() + + if (quotaRes.data.length > 0) { + const [quota] = quotaRes.data; + if (quota.times > 0) { + try { + const data = await getBarcode(db, barcode, OPENID); + await updateQuota(db, OPENID, quotaType); + return { code: 0, data: { ...data, userinfo } }; + } catch(e) { + console.error('save barcode fail: ', e.message); + return { code: 404, errmsg: 'can not get the barcode' } + } + } + return { code: 403, errmsg: 'quota is empty' } + } + + try { + await createQuota(db, OPENID); + const data = await getBarcode(db, barcode, OPENID); + return { code: 0, data: { ...data, userinfo } }; + } catch(e) { + console.error('save barcode fail: ', e.message); + return { code: 500, errmsg: e.message} + } + } + + return { code: 500, errmsg: 'unknown' } + + // if (MsgType == 'event' && Event == 'subscribe_msg_popup_event') { + // let list = [] + // if (Array.isArray(List)) { + // list = List.filter(item => item.SubscribeStatusString == 'accept') + // } else if (List.SubscribeStatusString == 'accept') { + // list = [List] + // } + + // if (list.length > 0) { + // const { result } = await db.collection('subscribe').add({ + // data: { + // status: 1, + // list, + // creator: FromUserName, + // createTime: CreateTime, + // } + // }) + // return result + // } + // } +} diff --git a/cloudfunctions/barcode/package.json b/cloudfunctions/barcode/package.json new file mode 100644 index 0000000..816806f --- /dev/null +++ b/cloudfunctions/barcode/package.json @@ -0,0 +1,16 @@ +{ + "name": "barcode", + "version": "1.0.0", + "description": "", + "main": "index.js", + "scripts": { + "test": "echo \"Error: no test specified\" && exit 1" + }, + "author": "", + "license": "ISC", + "dependencies": { + "axios": "^1.7.7", + "crypto-js": "^4.2.0", + "wx-server-sdk": "~3.0.1" + } +} diff --git a/cloudfunctions/barcode/utils/create_quota.js b/cloudfunctions/barcode/utils/create_quota.js new file mode 100644 index 0000000..d1d3b32 --- /dev/null +++ b/cloudfunctions/barcode/utils/create_quota.js @@ -0,0 +1,11 @@ +exports.createQuota = async (db, openid) => { + return await db.collection('quota').add({ + data: { + type: 'barcode', + openid, + times: 2, + create_time: new Date(), + update_time: new Date() + } + }) +} \ No newline at end of file diff --git a/cloudfunctions/barcode/utils/get_barcode.js b/cloudfunctions/barcode/utils/get_barcode.js new file mode 100644 index 0000000..cbd37f4 --- /dev/null +++ b/cloudfunctions/barcode/utils/get_barcode.js @@ -0,0 +1,127 @@ +const axios = require('axios'); +const CryptoJS = require('crypto-js'); +const cloud = require('wx-server-sdk'); + +cloud.init() + +const SECRET_ID = 'V9PgSHCOrwi8Eil7'; +const SECRET_KEY = '6b8XMzqDu5IEt0gsUweBgu0xcUmn8nHw'; +const API_URL = 'https://ap-shanghai.cloudmarket-apigw.com/service-32z6n3ab/chkBarCode'; + +function randomUUID() { + const hex = '0123456789abcdef'; + let uuid = ''; + for (let i = 0; i < 36; i++) { + if (i === 8 || i === 13 || i === 18 || i === 23) uuid += '-'; + else if (i === 14) uuid += '4'; + else if (i === 19) uuid += hex[(Math.floor(Math.random() * 4) + 8)]; + else uuid += hex[Math.floor(Math.random() * 16)]; + } + return uuid; +} + +function signRequest() { + const datetime = new Date().toGMTString(); + const uuid = randomUUID(); + const signStr = 'x-date: ' + datetime; + const sign = CryptoJS.enc.Base64.stringify(CryptoJS.HmacSHA1(signStr, SECRET_KEY)); + const auth = '{"id": "' + SECRET_ID + '", "x-date": "' + datetime + '", "signature": "' + sign + '"}'; + return { datetime, uuid, auth }; +} + +function mapResponse(body) { + const b = body.showapi_res_body; + return { + barcode: b.code || '', + name: b.goodsName || '', + brand: b.trademark || '', + company: b.manuName || '', + type: b.spec || '', + origincountry: b.ycg || '', + description: b.goodsType || '', + netcontent: b.note || '', + packagetype: '', + pic: b.img || b.sptmImg || '', + }; +} + +async function uploadImage(imageUrl, barcode) { + if (!imageUrl || !imageUrl.startsWith('http')) return imageUrl; + try { + const res = await axios({ + url: imageUrl, + responseType: 'arraybuffer', + timeout: 8000, + }); + const ext = (imageUrl.split('.').pop() || 'jpg').split('?')[0]; + const cloudPath = `barcodes/${barcode}_${Date.now()}.${ext}`; + const { fileID } = await cloud.uploadFile({ + cloudPath, + fileContent: Buffer.from(res.data), + }); + return fileID; + } catch (e) { + console.error('upload image fail:', e.message); + return imageUrl; // fallback to original URL + } +} + +exports.uploadImage = uploadImage; + +exports.getBarcode = async (db, barcode, openid) => { + // Check DB first + const { data: existing } = await db.collection('barcodes') + .where({ barcode }) + .limit(1) + .get(); + + if (existing.length > 0) { + const doc = existing[0]; + // 兼容旧数据：HTTP 图片转存到云存储 + if (doc.pic && doc.pic.startsWith('http')) { + const fileID = await uploadImage(doc.pic, barcode); + if (fileID && fileID.startsWith('cloud://')) { + await db.collection('barcodes').doc(doc._id).update({ data: { pic: fileID } }); + doc.pic = fileID; + } + } + return doc; + } + + // Fetch from API + const { uuid, auth } = signRequest(); + const url = API_URL + '?code=' + encodeURIComponent(barcode); + + const res = await axios({ + url, + timeout: 5000, + headers: { + 'request-id': uuid, + 'Authorization': auth, + } + }); + + if (res.status === 200 && res.data) { + const body = res.data; + if (body.showapi_res_code === 0 && body.showapi_res_body) { + const mapped = mapResponse(body); + + // Upload image to cloud storage (WeChat blocks HTTP images) + if (mapped.pic) { + mapped.pic = await uploadImage(mapped.pic, barcode); + } + + await db.collection('barcodes').add({ + data: { + ...mapped, + creator: openid, + create_time: new Date(), + } + }); + return mapped; + } + throw new Error(body.showapi_res_error || 'Barcode not found'); + } + + throw new Error('Barcode API error: ' + res.status); +} \ No newline at end of file diff --git a/cloudfunctions/barcode/utils/update_quota.js b/cloudfunctions/barcode/utils/update_quota.js new file mode 100644 index 0000000..093c484 --- /dev/null +++ b/cloudfunctions/barcode/utils/update_quota.js @@ -0,0 +1,9 @@ +exports.updateQuota = async (db, openid, type) => { + const _ = db.command; + return db.collection('quota').where({ openid, type }).update({ + data: { + times: _.inc(-1), + update_time: new Date() + } + }); +} \ No newline at end of file diff --git a/cloudfunctions/checkin/index.js b/cloudfunctions/checkin/index.js new file mode 100644 index 0000000..341a213 --- /dev/null +++ b/cloudfunctions/checkin/index.js @@ -0,0 +1,96 @@ +const cloud = require('wx-server-sdk') + +cloud.init() +const db = cloud.database() +const _ = db.command + +const LEVELS = [ + { name: '初入厨房', icon: '🥚', minStreak: 1 }, + { name: '烹饪学徒', icon: '🍳', minStreak: 7 }, + { name: '掌勺师傅', icon: '🔪', minStreak: 30 }, + { name: '私房大厨', icon: '🧑‍🍳', minStreak: 90 }, + { name: '厨神在世', icon: '👨‍🍳', minStreak: 365 }, +]; + +function getToday() { + const d = new Date(); + const year = d.getFullYear(); + const month = String(d.getMonth() + 1).padStart(2, '0'); + const day = String(d.getDate()).padStart(2, '0'); + return `${year}-${month}-${day}`; +} + +function computeLevel(streak) { + let current = LEVELS[0]; + for (let i = LEVELS.length - 1; i >= 0; i--) { + if (streak >= LEVELS[i].minStreak) { + current = LEVELS[i]; + break; + } + } + const idx = LEVELS.indexOf(current); + const next = LEVELS[idx + 1] || null; + return { ...current, next }; +} + +exports.main = async (event) => { + const { action } = event; + const { OPENID } = cloud.getWXContext(); + const coll = db.collection('checkins'); + + try { + const { data: records } = await coll.where({ _openid: OPENID }).get(); + const record = records[0] || { streak: 0, lastDate: '' }; + + if (action === 'status') { + const level = computeLevel(record.streak || 0); + const checkedToday = record.lastDate === getToday(); + const streak = record.streak || 0; + const daysUntilNext = level.next ? level.next.minStreak - streak : 0; + const progressMax = level.next ? level.next.minStreak : streak || 1; + + return { + errno: 0, + data: { + streak, + checkedToday, + level, + daysUntilNext, + progress: streak, + progressMax, + allLevels: LEVELS, + } + }; + } + + if (action === 'checkin') { + const today = getToday(); + if (record.lastDate === today) { + const level = computeLevel(record.streak || 0); + return { errno: 0, data: { alreadyCheckedIn: true, streak: record.streak, level } }; + } + + const yesterday = new Date(Date.now() - 86400000); + const y = `${yesterday.getFullYear()}-${String(yesterday.getMonth() + 1).padStart(2, '0')}-${String(yesterday.getDate()).padStart(2, '0')}`; + const newStreak = record.lastDate === y ? (record.streak || 0) + 1 : 1; + + if (record._id) { + await coll.doc(record._id).update({ + data: { streak: newStreak, lastDate: today, updateTime: Date.now() } + }); + } else { + await coll.add({ + data: { _openid: OPENID, streak: newStreak, lastDate: today, updateTime: Date.now() } + }); + } + + const level = computeLevel(newStreak); + return { errno: 0, data: { streak: newStreak, level } }; + } + + return { errno: -1, errmsg: 'Unknown action' }; + } catch (err) { + console.error('checkin error:', err); + return { errno: -1, errmsg: err.message }; + } +}; diff --git a/cloudfunctions/checkin/package.json b/cloudfunctions/checkin/package.json new file mode 100644 index 0000000..a42f9f7 --- /dev/null +++ b/cloudfunctions/checkin/package.json @@ -0,0 +1,9 @@ +{ + "name": "checkin", + "version": "1.0.0", + "description": "", + "main": "index.js", + "dependencies": { + "wx-server-sdk": "~2.5.3" + } +} \ No newline at end of file diff --git a/cloudfunctions/cookbookAction/index.js b/cloudfunctions/cookbookAction/index.js new file mode 100644 index 0000000..920db95 --- /dev/null +++ b/cloudfunctions/cookbookAction/index.js @@ -0,0 +1,59 @@ +const cloud = require('wx-server-sdk') + +cloud.init() +const db = cloud.database() + +exports.main = async (event) => { + const { action, id, type } = event; + const { OPENID } = cloud.getWXContext(); + const coll = db.collection('cookbook'); + + if (!id || !['star', 'like'].includes(type)) { + return { errno: -1, errmsg: 'Invalid params' }; + } + // 'star' -> 'starreds', 'like' -> 'likeds' — match getCookbook's field names + const field = type === 'star' ? 'starreds' : 'likeds'; + + let { data: docs } = await coll.where({ id }).get(); + if (!docs.length) { + await coll.add({ data: { id, [field]: [] } }); + const res = await coll.where({ id }).get(); + docs = res.data; + } + const doc = docs[0]; + const items = doc[field] || []; + + if (action === 'status') { + const active = items.some(item => item.creator === OPENID && !item.isDel); + const count = items.filter(item => !item.isDel).length; + return { errno: 0, data: { active, count } }; + } + + if (action === 'toggle') { + const idx = items.findIndex(item => item.creator === OPENID); + + if (idx !== -1) { + // Toggle existing + items[idx] = { + ...items[idx], + isDel: !items[idx].isDel, + updateTime: Date.now(), + }; + } else { + // Create new + items.push({ + creator: OPENID, + isDel: false, + updateTime: Date.now(), + }); + } + + await coll.doc(doc._id).update({ data: { [field]: items } }); + + const active = items.some(item => item.creator === OPENID && !item.isDel); + const count = items.filter(item => !item.isDel).length; + return { errno: 0, data: { active, count } }; + } + + return { errno: -1, errmsg: 'Unknown action' }; +}; diff --git a/cloudfunctions/cookbookAction/package.json b/cloudfunctions/cookbookAction/package.json new file mode 100644 index 0000000..840f6e6 --- /dev/null +++ b/cloudfunctions/cookbookAction/package.json @@ -0,0 +1,9 @@ +{ + "name": "cookbookAction", + "version": "1.0.0", + "description": "", + "main": "index.js", + "dependencies": { + "wx-server-sdk": "~2.5.3" + } +} \ No newline at end of file diff --git a/cloudfunctions/quota/index.js b/cloudfunctions/quota/index.js new file mode 100644 index 0000000..afde240 --- /dev/null +++ b/cloudfunctions/quota/index.js @@ -0,0 +1,37 @@ +const cloud = require('wx-server-sdk'); + +cloud.init() +const db = cloud.database() + +const extraTimes = 5 + +exports.main = async (event) => { + const { OPENID } = cloud.getWXContext() + const { action, type = 'barcode' } = event + const table = db.collection('quota'); + + try { + if (action === 'get') { + const { data } = await table.where({ openid: OPENID, type }).get(); + + if (data.length == 0) { + return { data: 3, code: 0 } + } + const [info] = data; + return { data: info.times, code: 0 } + } + + if (action === 'add') { + await table.where({ openid: OPENID, type }).update({ + data: { + times: db.command.inc(extraTimes) + } + }) + return { code: 0, data: extraTimes } + } + } catch (e) { + console.error(e.message); + return { code: 500, errmsg: 'action is not found' } + } + +}; diff --git a/cloudfunctions/quota/package.json b/cloudfunctions/quota/package.json new file mode 100644 index 0000000..b253bc4 --- /dev/null +++ b/cloudfunctions/quota/package.json @@ -0,0 +1,15 @@ +{ + "name": "quota", + "version": "1.0.0", + "description": "", + "main": "index.js", + "scripts": { + "test": "echo \"Error: no test specified\" && exit 1" + }, + "author": "", + "license": "ISC", + "dependencies": { + "axios": "^1.7.7", + "wx-server-sdk": "~3.0.1" + } +} diff --git a/cloudfunctions/reminders/config.json b/cloudfunctions/reminders/config.json new file mode 100644 index 0000000..1e8b7bc --- /dev/null +++ b/cloudfunctions/reminders/config.json @@ -0,0 +1,14 @@ +{ + "triggers": [ + { + "name": "expiredReminder", + "type": "timer", + "config": "0 0 10 * * * *" + } + ], + "permissions": { + "openapi": [ + "subscribeMessage.send" + ] + } +} \ No newline at end of file diff --git a/cloudfunctions/reminders/index.js b/cloudfunctions/reminders/index.js new file mode 100644 index 0000000..3ef9505 --- /dev/null +++ b/cloudfunctions/reminders/index.js @@ -0,0 +1,62 @@ + +const cloud = require('wx-server-sdk') +const dayjs = require('dayjs') + +// cloud.init({ +// env: cloud.default, +// }) +cloud.init() +const db = cloud.database() + +exports.main = async (event, context) => { + const { total } = await db.collection('userinfo').count(); + + let i = 0; + while (i < total) { + const _ = db.command; + const { data: [user] } = await db.collection('userinfo').skip(i++).limit(1).get(); + const { data: skus } = await db.collection('sku').where({ + creator: user.openid, + expiredDate: _.lte(dayjs().add(7, 'day').toDate()) + }).get(); + if (skus.length === 0) { + continue; + } + + const name = skus.length === 1 ? skus[0].name : `${skus.length}个商品` + const minExpiredDate = skus.reduce((min, sku) => + dayjs(sku.expiredDate).isBefore(min) ? dayjs(sku.expiredDate) : min, + dayjs(skus[0].expiredDate) + ).format('YYYY.MM.D') + const days = dayjs(minExpiredDate).diff(dayjs(), 'day') + + try { + const result = await cloud.openapi.subscribeMessage.send({ + "touser": user.openid, + "page": 'pages/stock-list/index', + "lang": 'zh_CN', + "data": { + "thing1": { + "value": name // 物品名称 + }, + "date2": { + "value": minExpiredDate // 到期日期 + }, + "phrase3": { + "value": '食品' // 物品类型 + }, + "number5": { + "value": days + 1 // 剩余天数 + } + }, + "templateId": 'l5caNms6dSAey7__z4JkECg4mTUSro_4aA6tyyRXZxA', + "miniprogramState": 'developer' + }) + console.log(result) + } catch (err) { + console.error(err) + } + console.log(user); + } +} + diff --git a/cloudfunctions/reminders/package.json b/cloudfunctions/reminders/package.json new file mode 100644 index 0000000..518f197 --- /dev/null +++ b/cloudfunctions/reminders/package.json @@ -0,0 +1,15 @@ +{ + "name": "reminders", + "version": "1.0.0", + "description": "", + "main": "index.js", + "scripts": { + "test": "echo \"Error: no test specified\" && exit 1" + }, + "author": "", + "license": "ISC", + "dependencies": { + "dayjs": "^1.11.13", + "wx-server-sdk": "~3.0.1" + } +} diff --git a/cloudfunctions/saveUserinfo/index.js b/cloudfunctions/saveUserinfo/index.js index 2731b4e..587e99a 100644 --- a/cloudfunctions/saveUserinfo/index.js +++ b/cloudfunctions/saveUserinfo/index.js @@ -3,22 +3,22 @@ const cloud = require('wx-server-sdk') cloud.init() const db = cloud.database() -// 云函数入口函数 exports.main = async (event) => { const { OPENID: openid } = cloud.getWXContext() const table = db.collection('user_info') - const { data } = await table.where({ openid }).get() - if (data.length > 0) return { errno: 0, errmsg: 'duplicated user' } - - await table.add({ - data: { - ...event, - openid, - createTime: new Date() - } - }) + if (data.length > 0) { + // Update existing + await table.doc(data[0]._id).update({ + data: { ...event, updateTime: Date.now() } + }) + } else { + // Create new + await table.add({ + data: { ...event, openid, createTime: Date.now() } + }) + } return { errno: 0, errmsg: 'ok' } } \ No newline at end of file diff --git a/cloudfunctions/sku/index.js b/cloudfunctions/sku/index.js new file mode 100644 index 0000000..c54edd3 --- /dev/null +++ b/cloudfunctions/sku/index.js @@ -0,0 +1,70 @@ +const cloud = require('wx-server-sdk'); + +cloud.init() +const db = cloud.database() + +exports.main = async (event) => { + const { OPENID } = cloud.getWXContext() + const { action, body, page = 0, size = 10 } = event + const table = db.collection('sku'); + const _ = db.command; + + if (action === 'lookup') { + const { barcode } = event; + const { data } = await table + .where({ creator: OPENID, barcode }) + .orderBy('create_time', 'desc') + .limit(1) + .get(); + if (data.length > 0) { + const item = data[0]; + return { + code: 0, + data: { + preserveDate: item.preserveDate || '', + unit: item.unit || 'month', + manufactureDate: item.manufactureDate || '', + } + }; + } + return { code: 0, data: null }; + } + + if (action === 'get') { + const { list } = await table.aggregate() + .match({ creator: OPENID }) + .sort({ expiredDate: 1 }) + .skip(page * size) + .limit(size) + .lookup({ + from: 'barcodes', + localField: 'barcode', + foreignField: 'barcode', + as: 'standardInfo' + }) + .unwind({ path: '$standardInfo', preserveNullAndEmptyArrays: true }) + .end(); + + return { data: list, code: 0 } + } + + if (action === 'save') { + const { barcode, name, manufactureDate, preserveDate, unit, expiredDate, pic } = body; + const data = { + barcode, + name, + preserveDate: preserveDate || '', + unit: unit || '', + expiredDate: expiredDate ? new Date(expiredDate) : null, + pic, + creator: OPENID, + create_time: new Date(), + update_time: new Date() + }; + if (manufactureDate) { + data.manufactureDate = new Date(manufactureDate); + } + const docid = await table.add({ data }) + return { code: 0, errmsg: 0, data: docid } + } +}; diff --git a/cloudfunctions/sku/package.json b/cloudfunctions/sku/package.json new file mode 100644 index 0000000..7049d66 --- /dev/null +++ b/cloudfunctions/sku/package.json @@ -0,0 +1,14 @@ +{ + "name": "sku", + "version": "1.0.0", + "description": "", + "main": "index.js", + "scripts": { + "test": "echo \"Error: no test specified\" && exit 1" + }, + "author": "", + "license": "ISC", + "dependencies": { + "wx-server-sdk": "~3.0.1" + } +} diff --git a/cloudfunctions/userinfo/index.js b/cloudfunctions/userinfo/index.js new file mode 100644 index 0000000..74c4d25 --- /dev/null +++ b/cloudfunctions/userinfo/index.js @@ -0,0 +1,56 @@ +const cloud = require('wx-server-sdk'); + +cloud.init() +const db = cloud.database() + +exports.main = async (event) => { + const { OPENID } = cloud.getWXContext() + const { action, body } = event + const table = db.collection('userinfo'); + + try { + if (action === 'get') { + const { data } = await table.where({ openid: OPENID }).get(); + const userinfo = data[0] || null; + return { + code: 0, + message: '获取成功', + data: userinfo, + } + } + if (action === 'update') { + const { avatarUrl, nickName, nickname } = body || {}; + const name = nickName || nickname || ''; + const updateData = { update_time: new Date() }; + if (avatarUrl !== undefined) updateData.avatarUrl = avatarUrl; + if (name) updateData.nickName = name; + + const { data } = await table.where({ openid: OPENID }).get(); + const userinfo = data[0]; + + if (!userinfo) { + await table.add({ + data: { + avatarUrl: avatarUrl || '', + nickName: name, + openid: OPENID, + create_time: new Date(), + update_time: new Date(), + } + }) + } else { + await table.doc(userinfo._id).update({ data: updateData }) + } + return { + code: 0, + message: '更新成功', + } + } + } + catch (e) { + return { + code: 500, + message: e.message, + } + } +} \ No newline at end of file diff --git a/cloudfunctions/userinfo/package.json b/cloudfunctions/userinfo/package.json new file mode 100644 index 0000000..4fc94a0 --- /dev/null +++ b/cloudfunctions/userinfo/package.json @@ -0,0 +1,14 @@ +{ + "name": "userinfo", + "version": "1.0.0", + "description": "", + "main": "index.js", + "scripts": { + "test": "echo \"Error: no test specified\" && exit 1" + }, + "author": "", + "license": "ISC", + "dependencies": { + "wx-server-sdk": "~3.0.1" + } +} diff --git a/data-v1.js b/data-v1.js deleted file mode 100644 index 156deb9..0000000 --- a/data-v1.js +++ /dev/null @@ -1,13347 +0,0 @@ -export default [ - { - "no": 0, - "id": "16254caa4ca8ccc3da3423a945b50677", - "name": "吐司果酱", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "新鲜吐司", - "果酱", - "面包机" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "吐司两片", - "果酱足够涂满一面土司的量" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将吐司放入面包机", - "设置好档位,时间到了会自动弹出", - "两分钟后吐司加热完成弹出", - "先取出一片吐司,涂满果酱再盖上另一片吐司即可", - "用餐巾纸包一下可以边走边吃也可以吃完再出门" - ] - }, - "两分钟快速搞定,操作很简单,味道十分美味,十分适合程序员。耗时短,不会产生额外垃圾,也不需要清洗工具什么的。" - ] - }, - { - "text": "附加内容", - "content": [ - "面包机一般不会超过一百块,吐司去楼下超市或美团买菜送上门,一般一包十块钱八片,保质期比较短,很干净卫生。这里果酱推介一下山姆超市的草莓果酱,很甜,它们家的蓝莓酱倒是一般般,反正我是感觉没啥味。干净又卫生哦,兄弟们。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。" - ] - } - ], - "desc": [ - "饱腹感的懒人快速营养早餐，2min 搞定" - ], - "title": "吐司+果酱的做法" - }, - { - "no": 1, - "id": "4d97db0778bb6123d340463d9c94ba3f", - "name": "太阳蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "盐", - "油", - "分可控火候微波炉或不可控火候微波炉（定义和分辨方式请见附加内容）", - "筷子或牙签" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋的用量为 1 个。", - "盐的用量为 鸡蛋的个数 * 1g。", - "油的用量为 鸡蛋的个数 * 5ml。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "可控火候微波炉" - }, - { - "type": "list", - "items": [ - "准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。", - "取出一个鸡蛋，打入小碗。", - "蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。", - "放入微波炉，中火 3min。" - ] - }, - { - "type": "heading", - "text": "不可控火候微波炉" - }, - { - "type": "list", - "items": [ - "准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。", - "取出一个鸡蛋，打入小碗。", - "蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。", - "放入微波炉，1min。", - "while（太阳蛋 否 大面积成固体状） 用微波炉打(30s);" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "while（太阳蛋的熟度 不符合 个人口味） 用微波炉打(1min);", - { - "type": "heading", - "text": "不可控火候微波炉" - }, - { - "type": "list", - "items": [ - "定义： 即无法控制火候仅能控制时长的微波炉。", - "辨别方法： 若在微波炉操作面板上无法找到小火，中火， 大火等字样即为不可控火候微波炉" - ] - }, - { - "type": "heading", - "text": "可控火候微波炉" - }, - { - "type": "list", - "items": [ - "定义：即能控制火候又能控制时长的微波炉，", - "辨别方法： 若在微波炉操作面板上能找到小火，中火，大火等字样即为可控火候微波炉" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。" - ] - } - ], - "desc": [], - "title": "太阳蛋的做法" - }, - { - "no": 2, - "id": "8421677b9d5f268123e2a3f141facb40", - "name": "微波炉蛋糕", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "微波炉", - "能放进微波炉的容器", - "黄油", - "面粉", - "泡打粉（不加吃着像饼）", - "鸡蛋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋🥚 1 个", - "面粉🍚 2 凸勺", - "泡打粉🍚 半平勺", - "白（红）糖🍬 2 勺", - "盐🧂 1/5 平勺" - ] - }, - "（口味可选）", - { - "type": "list", - "items": [ - "咖啡粉☕", - "巧克力🍫", - "麦片🍿", - "牛奶🥛", - "坚果🥜", - "饼干屑🍪", - "香蕉🍌", - "非黑暗料理🍆" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "加入以下食材，注意不要超过容器的 3/4", - [ - "挖半个鸡蛋大的黄油放进容器, 在微波炉", - { - "type": "strong", - "text": "加热 15 秒左右" - }, - "至融化" - ], - [ - "将", - { - "type": "strong", - "text": "巧克力/香蕉" - }, - " 融化/搅碎成 ", - { - "type": "strong", - "text": "颗粒/糊状" - } - ], - "打入一个鸡蛋并打散搅和", - "2 凸勺白（红）糖（甜党可以多加些） （见附 4）", - [ - "加入 1/5 平勺盐 (", - { - "type": "strong", - "text": "如果后续的口味食材含盐需自己斟酌" - }, - ")" - ], - "加入半平勺泡打粉", - "加入两大凸勺面粉（筋度没太大影响）", - "**加入任何喜欢的口味食材!**（坚果与饼干等干食材不是现在放）", - "搅和至看不见干粉的稠酸奶状", - "加入可选的干燥食材（不包括冲泡粉）在顶端", - "夸赞一下自己🥰", - [ - "微波炉（高火）加热 ", - { - "type": "strong", - "text": "1分钟" - }, - " （至蓬松蛋糕形态）" - ], - "取出杯子（烫手啊啊啊啊↑）并拍朋友圈就可以吃了" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "在夸赞自己之前的操作可以重复多遍做出更大的蛋糕", - "泡打粉用来让蛋糕更蓬松 大多不含铝 几块钱一包 可以买了在家备着", - { - "type": "strong", - "text": "食材不要超过容器的3/4!!" - }, - [ - "此指南勺子标准大小宽 4 厘米尖勺\n", - { - "type": "image", - "text": "勺子", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145768;1647146668&q-key-time=1647145768;1647146668&q-header-list=&q-url-param-list=&q-signature=a7a2ef0825b1076f604eec643fc8badd4b6c6ec2" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。" - ] - } - ], - "desc": [ - "不必慌张, 你有十分充足的时间来准备, 可以根据心情加料, 大约需要 2min" - ], - "title": "微波炉\"叮\"蛋糕的做法" - }, - { - "no": 3, - "id": "fcbe4fc6ed0d3dceece49a272d1d6f5e", - "name": "水煮玉米", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "新鲜玉米", - "放得下玉米的锅", - "水", - "盐", - "糖（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "一个带皮玉米", - "淹过玉米约半节指头的水", - "煮玉米的时候，开始和淡盐水，差不多 2 克盐加 50ml 的水", - "根据口味选择加或者不加糖（可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将新鲜玉米剥去外皮，剩部分玉米皮入锅", - "加入淹过玉米约半节指头的水，加盐和糖", - "水煮开之后转至小火，加盖继续煮 15-20 分钟，玉米煮久点没事。", - "煮熟后沥干水分，冷却后食用。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "大约 15 分钟可以完成制作。" - ], - "title": "水煮玉米的做法" - }, - { - "no": 4, - "id": "1ac71e469ca48c46d9282922a0623c84", - "name": "溏心蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "电锅", - "水", - "秒表（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋 1 颗或更多（只要您的电锅装得下，不管有几颗鸡蛋都可以）", - "淹过鸡蛋约 2 公分的冷水" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将鸡蛋放入电锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动", - "倒入淹过鸡蛋约 2 公分的冷水", - "开盖，使用最大功率加热至水滚起（大约 85 - 95 度，稍微滚动，不需完全沸腾）", - [ - "关火，盖上盖子，让鸡蛋静置。", - { - "type": "list", - "items": [ - "想要中央有少许流动的蛋黄，需静置 6 分钟", - "若想要完全煮熟的易碎蛋黄，需静置 10 分钟" - ] - } - ], - "沥干水分，用冷水冲洗鸡蛋约 1 分钟，即可去壳食用。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果觉得鸡蛋不够熟的小伙伴可以依照自己的喜好添加更多的水。", - [ - { - "type": "strong", - "text": "警告" - }, - " 溏心蛋有沙门氏菌感染的风险。不建议静置 5 分钟以内。" - ], - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "喜欢健身的小伙伴可以在每颗鸡蛋中获得 6 克蛋白质。大约 15 分钟可以完成制作。" - ], - "title": "溏心蛋的做法" - }, - { - "no": 5, - "id": "6bc7a113258541b2ec538f627ccd864a", - "name": "煎饺", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "饺子（速冻水饺）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "饺子一包 （根据个人食量选择， 约 10 - 15 个）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "取出平底锅（不沾平底锅最佳）", - "加入 10ml - 15 ml 食用油", - "开火，放入饺子", - "立刻加入清水，水线没过饺子平均高度的 1/2", - "盖上锅盖（此时炉灶应该处于大火）", - "等待 8 - 10 分钟", - "当锅中水分仅剩 2mm 时， 转中火开始煎制", - "当水分全部蒸发后，摇晃平底锅使饺子受热均匀", - "放入黑芝麻和葱花再焖 10s", - "1 - 2 分钟夹出一个饺子观察底部，若出现金黄色脆皮立即取出" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需时刻观察锅内情况，切记不可分神玩手机。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "煎饺的做法" - }, - { - "no": 6, - "id": "1da8a8334ace86708d69406c156031a7", - "name": "蒸花卷", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "冷冻花卷", - "圆碟子", - "蒸架", - "水 400ml" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "冷冻花卷 5 个（女生分量 3 个即可）（可以在超市、各种买菜平台购买）", - "圆碟子，直径 28cm", - "蒸架，直径 20cm", - "水 400ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "从花卷的包装袋中取出 5 个花卷", - "把花卷平铺在碟子上，尽量不用重叠", - "往锅里倒入 400ml 水，把蒸架放里面，把装花卷的碟子放在蒸架上，盖上锅盖。", - "开大火加热，直至水沸腾。", - "转中火加热 15 分钟", - "开盖用手感受花卷的表面温度，如果不够热，就继续盖上盖子加热，否则就可以关火出锅。", - "碟子取出放凉至 50 度左右即可食用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意观察锅里的水不能少于 50ml。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "蒸花卷是一道简单易做的菜。能补充碳水化合物，膳食纤维。一般初学者只需要半小时即可完成。作为快手早餐，学会做之后，再也不会早上饿肚子了。" - ], - "title": "蒸花卷" - }, - { - "no": 7, - "id": "1223b89e8cf3af1ae1a30862426d992a", - "name": "燕麦鸡蛋饼", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "燕麦", - "牛奶 50-100g，能够将燕麦搅拌粘稠即可", - "可根据口味选择少许蔬菜，如菠菜。" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋两个，亦可选择两个蛋清，一个蛋黄。", - "纯干燕麦片 50g 左右（等同一个鸡蛋的量）", - "牛奶一盒 约 250ml", - "蔬菜碎叶一把" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将牛奶与干燕麦混合搅拌均匀至黏稠状。", - "将鸡蛋搅拌均匀至颜色单一程度。", - "将鸡蛋液倒入燕麦牛奶中继续搅拌至黏稠、均匀。", - "平底锅中加入少许黄油并覆盖均匀。", - "下入搅拌好的食材，并摊开至饼状。", - "小火加热两到三分钟。如想要加入蔬菜，可以在加热过程中加入碎菜叶。", - "翻面继续加热两分钟左右。", - "出锅，搭配剩下的牛奶作为早餐。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "注意事项" - }, - { - "type": "list", - "items": [ - "如果口味偏咸口，可以在搅拌鸡蛋液时加入盐，胡椒等调料。", - "煎饼时使用小火，避免燕麦部分煎糊。" - ] - }, - { - "type": "heading", - "text": "营养成分" - }, - "一份上述早餐的预估营养价值（三大营养素）如下，供热爱健身人群参考*。", - { - "type": "list", - "items": [ - "碳水化合物：39g", - "蛋白质：30g", - "脂肪：19g" - ] - }, - "-总热量：450kcal", - "*： 牛奶按照常见的 250ml 计算" - ] - } - ], - "desc": [ - "燕麦鸡蛋饼是极具营养、便于制作、适宜快速制作的早餐。尤其适宜热爱健身的上班族。" - ], - "title": "燕麦鸡蛋饼的做法" - }, - { - "no": 8, - "id": "550d4b23a1b02092961f20b716011df1", - "name": "牛奶燕麦", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛奶（巴氏奶口感更好）", - "燕麦", - "鸡蛋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "🥛 牛奶 280ml/per", - "🍳 鸡蛋 1 个/per", - "🍚 燕麦 40g/per" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "燕麦烹饪常规方法" - }, - { - "type": "list", - "items": [ - "将牛奶倒入早餐杯（冷的即可）", - "准备好 200ml 水，如果是直饮水直接加入燕麦，否则请烧开后加入燕麦", - "水沸后 2min，燕麦煮好", - "煮好的燕麦捞出倒入牛奶中（尽量不要将煮燕麦的水也倒入牛奶，影响口感）" - ] - }, - { - "type": "heading", - "text": "燕麦烹饪快速方法" - }, - { - "type": "list", - "items": [ - "将燕麦替换为快煮燕麦", - "将牛奶倒入装有快煮燕麦的容器中并搅拌", - "将混合物放入微波炉中", - "50%火力微波 4min" - ] - }, - { - "type": "heading", - "text": "煎蛋烹饪方法" - }, - { - "type": "list", - "items": [ - "热锅，锅内放少许底油，油热后煎鸡蛋，每面煎 20s，考虑调底味（3g 椒盐，可选）", - "关火，装盘" - ] - }, - "烹饪基本 3min 搞定，做完菜品都是常温，极易入口，我每次 2 分钟吃完。", - "🥑 水果蔬菜，苏打饼干搭配食用更佳\n" - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "燕麦烹饪快速方法注意" - }, - { - "type": "list", - "items": [ - "由于不同微波炉火力不同，故微波炉火力无法精确表明", - "不建议混合物超过容器容量 50%，否则加热过程中内容物极有可能溢出", - "不建议使用玻璃杯进行烹饪，理由同上" - ] - } - ] - } - ], - "desc": [ - "高蛋白，粗谷物纤维，饱腹感的懒人快速营养早餐，3min 搞定" - ], - "title": "牛奶燕麦的做法" - }, - { - "no": 9, - "id": "2e8f8f59aabf76ac13219985cfdf424b", - "name": "美式炒蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋 3 个", - "全脂牛奶/奶油 10g", - "黄油 5 克", - "盐 1 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋打入大碗中，加盐搅打至起泡，静置 15 分钟\n", - "黄油切小块入锅，倒入蛋液，开小火不断搅拌\n", - "黄油一融化，就快速翻动蛋液，将其打碎成细密状，在蛋液大体凝固前关火\n", - "加入牛奶搅拌 15 秒，至炒蛋湿润绵密，装盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "想吃的更丰富可以在最后一步那里加上炒好的番茄丁，洋葱丁，培根丁，切好的芝士小丁，等等。。。(总之不会再出水的东东）\n", - "使用平底锅（不粘锅）。\n", - "考虑到很多人是一人食就炒一两个鸡蛋，口径比较小的锅或许更方便在锅中均匀搅拌" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "美式炒蛋具有松软鲜嫩的口感,与平时的炒蛋不同,美式炒蛋中加入了少量牛奶,使得蛋花更加的细密均匀,并且营养丰富~" - ], - "title": "美式炒蛋的做法" - }, - { - "no": 10, - "id": "793af41641daebeeed1ca246fa1608e6", - "name": "茶叶蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "八角", - "香叶", - "桂皮", - "茴香", - "冰糖", - "红茶", - "生抽", - "老抽", - "食盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋 400g（约 8 颗）", - "八角 4g（约 2 颗）", - "香叶 0.5-1g（约 2 片）", - "桂皮 3g（1 小块）", - "茴香 5g", - "冰糖 15g", - "红茶 20g", - "生抽 15g", - "老抽 25g", - "食盐 3g" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "用冷水将鸡蛋煮熟，大火大约 8min（根据自家厨具决定）", - "鸡蛋捞出，过冷水", - "将鸡蛋互相碰撞，使每个鸡蛋产生裂缝", - "将鸡蛋下锅，放入八角，香叶，桂皮，茴香，冰糖，红茶，生抽，老抽，食盐", - "加水直至没过鸡蛋", - "大火煮开之后，转中小火煮 15min" - ] - }, - "中火煮15min之后，捞出料渣，鸡蛋再浸泡一会口感更佳\n" - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋捞出过冷水是为了让鸡蛋和壳之间产生间隙", - "食盐可根据个人口味选择不加", - "八角，香叶，桂皮，茴香，冰糖，自己没有这么多食材可以买现成的卤料包" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "茶香浓郁，鲜香可口的高蛋白快速营养早餐，大约耗时 30min。烹饪略微耗时，可以周末尝试，做一次大约够 2-3 个人吃。 " - ], - "title": "茶叶蛋的做法" - }, - { - "no": 11, - "id": "8541f7a38a94bdecf1f471677374449a", - "name": "油泼辣子", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "蒜头 1 个", - "干辣椒面 100 克", - "盐 5 克", - "熟白芝麻 15 克", - "小米椒 1 个", - "花生油 150 毫升 （可用菜籽油替换）", - "家庭小陶瓷碗 1 个", - "家庭小铁勺 1 个", - "五香粉 10 克（可选）", - "草寇 1 个（可选）", - "小葱 3-5 根（可选）", - "其他配料：八角(1)、花椒（20-50 粒都可，看个人口味）、香叶（2-3 片）、白芷（2-3 片）、姜片（大拇指粗细的姜切片）（可选）", - "糖 30 克", - "白醋 5 克（大概就是小铁勺一勺的量）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "拿出蒜头掰 2 个", - { - "type": "codespan", - "text": "小蒜头" - }, - "去皮" - ], - [ - "拿出砧板剁碎", - { - "type": "codespan", - "text": "小蒜头" - }, - "、", - { - "type": "codespan", - "text": "小米椒" - } - ], - [ - "拿出碗倒入", - { - "type": "codespan", - "text": "花生油" - } - ], - [ - "油热放入", - { - "type": "codespan", - "text": "其他配料" - }, - "和", - { - "type": "codespan", - "text": "小葱" - }, - ",等到香料变焦，捞出扔掉" - ], - "拿出铁锅将碗内的油放入加热 2 分钟（菜籽油烧至冒烟）", - "此时是空碗", - [ - "往空碗加入", - { - "type": "codespan", - "text": "干辣椒面" - }, - "、", - { - "type": "codespan", - "text": "白芝麻" - }, - "、", - { - "type": "codespan", - "text": "蒜末" - }, - "、", - { - "type": "codespan", - "text": "小米椒" - }, - "、", - { - "type": "codespan", - "text": "盐" - }, - "、", - { - "type": "codespan", - "text": "五香粉" - }, - "、", - { - "type": "codespan", - "text": "草寇" - }, - "作为"调料"" - ], - [ - "关火将油温冷却至 ", - { - "type": "codespan", - "text": "210" - }, - " 摄氏度" - ], - [ - "将锅内热油倒入碗内并用勺搅拌即可（可以在 ", - { - "type": "codespan", - "text": "165" - }, - " 摄氏度时加入同样"调料"的碗最后进行混合进行增辣）" - ], - "倒入热油稍微搅拌后放入白醋，此时会重新沸腾。继续进行搅拌，白醋增香。", - "油泼辣子冷却到温热放白糖和味精，白糖可以是辣味柔和，不会那么的呛口" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "五香粉、草寇作为\"调料\"加入，可以增加香味，使油泼辣子更香" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - }, - { - "text": "油泼辣子实物", - "content": [ - [ - { - "type": "image", - "text": "image", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDuGMcUzqe_TiaF71KtPLXnfAftCydx6MUuXgKZUHR6LxYC7Df8wkQjVZUHYUvbNSW&q-sign-time=1647145768;1647146668&q-key-time=1647145768;1647146668&q-header-list=&q-url-param-list=&q-signature=92b03578f575dfddeb1cd6b5fc98eda39336feaa" - }, - "\n", - { - "type": "image", - "text": "image", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145768;1647146668&q-key-time=1647145768;1647146668&q-header-list=&q-url-param-list=&q-signature=b08cc7a5af0546c19eb7d9f87b4e43365dde7045" - } - ] - ] - } - ], - "desc": [ - "制作耗时：10 分钟" - ], - "title": "油泼辣子的做法" - }, - { - "no": 12, - "id": "f601d6a382226313bc66aa7272d127c1", - "name": "油酥", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "面粉", - "油", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "油 = （要烙饼的张数 * 10ml）", - "盐 = （要烙饼的张数 / 2）g", - "面粉 = （要烙饼的张数 / 0.13）g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "面粉盛小碗里，加入盐", - "加入 200 度左右的热油", - "用筷子将其搅拌成无固状物体的糊状。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "油酥是由面粉与热油混合调制的，通常在烙饼时涂点油酥，可以使得饼子层层分明，外酥里软，口感更佳。" - ], - "title": "油酥的做法" - }, - { - "no": 13, - "id": "bd0c88139d799550bf9ec5d831ed71ac", - "name": "炸串酱料", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "干辣椒面（粗细都准备）", - "孜然粉", - "胡椒粉", - "五香粉", - "花椒粉", - "十三香", - "麻辣鲜", - "白芝麻" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "干辣椒面 60 克", - "孜然粉 20 克", - "胡椒粉 10 克", - "五香粉 15 克", - "食盐 20 克", - "花椒粉 15 克 ", - "鸡精 8 克", - "十三香 5 克", - "麻辣鲜 5 克", - "白芝麻 30 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "所有原料在容器内混合，搅拌均匀。", - "锅里烧热油，油的用量以在容器内没过所有原材料为佳。", - "分三次淋入热油，每次 1/3，同时搅拌。", - "最后放入香油 10ml，生抽 10ml，花椒油 10ml，蚝油 10ml。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "最后一步的调味可按自己喜好添加。", - "不得一次性倒入所有热油，必须分次倒入并搅拌。", - "原料可按比例缩减。" - ] - } - ] - } - ], - "desc": [ - "炸串酱料，号称淋袜子都好吃，新手友好，预计用时 10 分钟。" - ], - "title": "炸串酱料的做法" - }, - { - "no": 14, - "id": "62392eb3ab996d47e9153bc8b6c1afda", - "name": "糖色", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - [ - "糖（任选其一）：", - { - "type": "list", - "items": [ - [ - "冰糖：炒出来的", - { - "type": "codespan", - "text": "糖色" - }, - "色泽最为鲜艳，红亮，必须水油炒，不加水融化会很慢" - ], - "白砂糖：必须水油炒，不加水融化会很慢", - "绵白糖：可以不加水" - ] - } - ], - "炒糖色过程火不要太大！！！电磁炉温度不够，火候过了发苦，不够发甜" - ] - } - ] - }, - { - "text": "计量", - "content": [ - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "油" - }, - "：100ml" - ], - [ - { - "type": "codespan", - "text": "开水" - }, - "：500ml" - ], - [ - { - "type": "codespan", - "text": "糖" - }, - "（这里以冰糖为例）" - ] - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "开火，并向锅中倒入 100ml 开水 1", - "再向锅中倒入 100ml 油，与第一步间隔越短越好，此时锅为大火中火都可以，着急的话可以大火", - "放入冰糖（如果冰糖过于耦合，可以提前敲碎，做到耦合度越低越好）", - "调整火力为中火", - [ - "开始搅拌", - { - "type": "list", - "items": [ - [ - "要一直一直一直搅拌，变成棕褐色，此时", - { - "type": "strong", - "text": "转为小火" - } - ], - [ - "再变稀，变红茶色，再变成酱红色后起小泡泡，准备好执行下面的", - { - "type": "codespan", - "text": "操作1" - }, - "or", - { - "type": "codespan", - "text": "操作2" - } - ], - "小泡泡会逐渐消失，之后会出现大泡泡，大泡泡出现时糖色完成", - [ - "需要在此时快速进行下一步操作（无论哪种操作都一定要提前准备好并快速！否则火候过大糖色发苦），根据菜品派别以及个人口味作出选择", - { - "type": "list", - "items": [ - "操作 1：可以直接加 400ml 开水降温", - "操作 2：也可以加入葱姜蒜花椒等调味品进行翻炒" - ] - } - ] - ] - } - ] - ] - } - ] - } - ], - "desc": [], - "title": "糖色的做法" - }, - { - "no": 15, - "id": "36494c631142783aac8de8b8e5571099", - "name": "糖醋汁", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "清水", - "白糖", - "白醋/米醋", - "料酒", - "生抽" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "清水(50ml)", - "生抽(40ml)", - "白糖(30g)", - "白醋(20ml)", - "料酒(10ml)" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "按照比例将各调料在小碗中搅拌均匀", - "按不同菜肴的方式处理完毕后，将配制好的糖醋汁倒入锅中", - "根据各菜肴的不同，烹制 5-10 分钟", - "大火收汁，可增加菜的浓度、香味和光泽" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "糖醋汁通常情况下由清水、白糖、白醋等制成，有些人喜欢放一些番茄酱来增添不一样的酸甜味或放一些淀粉来增加菜肴汤汁的粘性和浓度，糖醋汁可用于糖醋鱼、糖醋里脊、糖醋排骨等菜品的制作", - "可依据糖醋汁配制的经典比例 1：2：3：4：5 来调制糖醋汁" - ], - "title": "糖醋汁的做法" - }, - { - "no": 16, - "id": "a6fb71b5f81f32e124476888edc920fb", - "name": "草莓酱", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "草莓", - "白砂糖", - "保鲜膜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "草莓 1200 克", - "白糖 400 克 （如需要低糖饮食，可以考虑降低到 200g）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "草莓洗净去叶", - "将草莓切碎放入合适的碗中", - "将白糖倒入碗中与草莓搅拌均匀", - "碗用保鲜膜覆盖静置 1 小时", - "将静置的草莓和糖的混合物倒入不粘锅中开大火烧开", - "烧开后转小火不断搅拌直至果酱呈粘稠状关火", - "待草莓酱冷却后装入准备好的密封罐中" - ] - }, - [ - { - "type": "image", - "text": "洗好的草莓", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145770;1647146670&q-key-time=1647145770;1647146670&q-header-list=&q-url-param-list=&q-signature=da3dab1fe0bc4fe5e8e6a93890389faded99d636" - }, - "\n", - { - "type": "image", - "text": "混合好的草莓", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145770;1647146670&q-key-time=1647145770;1647146670&q-header-list=&q-url-param-list=&q-signature=339958f322430a9ac2cfaa5ecebd86be08dde448" - }, - "\n", - { - "type": "image", - "text": "熬煮的草莓", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145770;1647146670&q-key-time=1647145770;1647146670&q-header-list=&q-url-param-list=&q-signature=85203f33946f3504d8afa8bf6e6d5effb1405493" - }, - "\n", - { - "type": "image", - "text": "做好的草莓", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145770;1647146670&q-key-time=1647145770;1647146670&q-header-list=&q-url-param-list=&q-signature=85203f33946f3504d8afa8bf6e6d5effb1405493" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "可以买那种一筐一筐卖的小草莓，主要是便宜。做成酱抹在面包上非常好吃。" - ], - "title": "草莓的做法" - }, - { - "no": 17, - "id": "259db9f3ca81a49f429323778025783a", - "name": "蒜香酱油", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "蒜头", - "白芝麻", - "花生油", - "酱油", - "蘸料碟" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "蒜头 2 瓣", - "白芝麻 5 克", - "花生油 15 毫升", - "酱油 30 毫升", - "蘸料碟 1 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "拍碎蒜头", - "往蘸料碟中加入酱油", - "起锅，加入花生油，等到油温滚烫后加入拍好的蒜头，炸半分钟", - "半分钟后，关火，把热油倒入蘸料碟，用筷子搅拌即可" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "蒜香豉油的做法" - }, - { - "no": 18, - "id": "4740f91ac28ff852a41368e01cf76425", - "name": "蔗糖糖浆", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - "原料", - { - "type": "list", - "items": [ - "白砂糖", - "水" - ] - }, - "工具", - { - "type": "list", - "items": [ - "可密封容器（建议使用高硼硅试剂瓶，便宜）" - ] - }, - { - "type": "image", - "text": "bottle", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145772;1647146672&q-key-time=1647145772;1647146672&q-header-list=&q-url-param-list=&q-signature=f41c5469ef56245a06dd9bd6dcbb4688f491e52c" - } - ] - }, - { - "text": "计算", - "content": [ - "建议比例=>糖 : 水 = 1 : 1，这样方便进行糖量控制，比如想要 15 克糖，就量取 30 克的糖浆", - { - "type": "list", - "items": [ - "水 100 克", - "白砂糖 100 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将称好的白砂糖的饮用水于容器混匀", - "容器封盖放冰箱冷藏" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "水无论冷热都可，如果比较急用，可用热水溶解后再冷却糖浆。", - "配制好的糖浆不会轻易变质，在冷藏状态下保存一周通常是没问题的。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "将糖事先溶解好便于在配制饮料（特别是冷饮）时给饮料增甜" - ], - "title": "蔗糖糖浆的做法" - }, - { - "no": 19, - "id": "2d6cfb54810bd7cefc6766d873b5c64f", - "name": "戚风蛋糕", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "烤箱（电饭锅可替代，但大多情况下由于锅胆材质问题易失败）", - "打蛋器（电动最好，手动费力且有一定失败概率）或筷子（非常不推荐）", - "铝合金阳极模具（千万不能选不沾模具，常用尺寸为 6 寸或 8 寸）", - "刮刀（用于翻拌蛋糕糊）" - ] - }, - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "鸡蛋", - "白糖", - "牛奶（或水）", - "食用油（或黄油，但需加热软化）", - "低筋面粉（推荐惠宜）", - "柠檬汁或白醋（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份（12 个面积单位）：", - { - "type": "list", - "items": [ - "1 个鸡蛋（正常中等大小，约 50g）", - "白糖 16g", - "食用油 8/", - "牛奶 10g", - "低筋面粉 17g" - ] - }, - "具体来说，对于常见 6 寸及 8 寸蛋糕：", - { - "type": "list", - "items": [ - [ - "6 寸：大小为 3 份（即三个鸡蛋）。面积 36 个单位。", - { - "type": "list", - "items": [ - "鸡蛋 3 个，白糖 50g，食用油 25g，牛奶 30g，低筋面粉 50g" - ] - } - ], - [ - "8 寸：大小为 5 份（即五个鸡蛋）。面积 64 个单位。", - { - "type": "list", - "items": [ - "鸡蛋 5 个，白糖 80g，食用油 40g，牛奶 50g，低筋面粉 90g" - ] - } - ] - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "前期分离操作" - }, - { - "type": "list", - "items": [ - "从冰箱中取出新鲜的鸡蛋", - [ - "准备两个容器并擦干，分别盛放蛋清与蛋黄（尤其对盛放蛋清的容器而言，内壁", - { - "type": "strong", - "text": "不能有任何水珠" - }, - "）" - ], - "打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。", - [ - "分离过程中蛋黄不能破碎，", - { - "type": "strong", - "text": "蛋清中不能混有任何蛋黄" - }, - "，否则会严重影响打发。（白色系带可进入蛋清，不影响）" - ], - [ - "（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，加入全部蛋清后不要超过容器的 ", - { - "type": "strong", - "text": "1/8" - }, - "）" - ] - ] - }, - { - "type": "heading", - "text": "搅拌蛋黄液" - }, - { - "type": "list", - "items": [ - [ - "向蛋黄中加入食用油、牛奶以及 ", - { - "type": "strong", - "text": "1/4" - }, - " 的白糖，用刮刀搅拌均匀" - ], - [ - "准备好低筋面粉，一边慢慢撒入容器一边用刮刀“Z 字形搅拌”（之字形搅拌），即刮刀只能沿着刀刃的方向左右或前后移动。", - { - "type": "strong", - "text": "不可无序地逆时针或顺时针搅拌" - } - ], - "继续，加入全部面粉，仍使用上述搅拌方式，直到混合均匀、无干粉状态。（少许团块是正常现象，可继续搅拌使其分散）", - "静置，备用" - ] - }, - { - "type": "heading", - "text": "打发蛋白" - }, - { - "type": "list", - "items": [ - [ - "准备好剩余 ", - { - "type": "strong", - "text": "3/4" - }, - " 的白糖。分为三份，每份为总量的 ", - { - "type": "strong", - "text": "1/4" - } - ], - "[可选] 蛋清中加入柠檬汁或白醋", - [ - "打蛋器中速，打发蛋白至有", - { - "type": "em", - "text": "粗大气泡的状态" - }, - "，加入", - { - "type": "strong", - "text": "第一份白糖" - } - ], - [ - "打蛋器高速，打发蛋白至", - { - "type": "em", - "text": "气泡较细腻的状态" - }, - "，加入", - { - "type": "strong", - "text": "第二份白糖" - } - ], - [ - "打蛋器高速，打发蛋白至", - { - "type": "em", - "text": "“湿性发泡”" - }, - "的状态（此时提起打蛋器头，有长长的弯曲尖角），加入", - { - "type": "strong", - "text": "第三份白糖" - } - ], - "打蛋器中低速，打发蛋白至“干性发泡”的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）", - "此时蛋白打发程度已符合要求", - "（ps：关于蛋白状态的判断可参考附件链接中的图片。）", - "（ps2：打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）" - ] - }, - { - "type": "heading", - "text": "混合搅拌" - }, - { - "type": "list", - "items": [ - "简单搅拌几下蛋黄液", - [ - "用刮刀取 ", - { - "type": "strong", - "text": "1/3" - }, - " 的蛋白霜，加入到蛋黄糊中" - ], - [ - "采用“翻拌”的手法，此手法是为了避免消泡。从附录中摘录一段：", - "", - "具体的翻拌手法是先用右手拿刮刀从搅拌盆中心插入面糊底部，然后向8点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内，左手握住搅拌盆从9点钟方向转到7点钟方向，刚好旋转了60度，就完成了一次循环，速度大约是1秒钟两下。此方法出自《小岛老师的蛋糕教室》，我个人觉得非常好用。用接地气的话说就是，像炒菜一样翻炒。\n" - ], - [ - "将 ", - { - "type": "strong", - "text": "1/3" - }, - " 的蛋白霜与蛋黄液的混合液倒入剩余 ", - { - "type": "strong", - "text": "2/3" - }, - " 的蛋白霜中，继续翻拌均匀" - ], - "将蛋糕糊倒入模具，震荡几下避免大气泡" - ] - }, - { - "type": "heading", - "text": "烘烤" - }, - { - "type": "list", - "items": [ - [ - "烘烤总时间：6 寸蛋糕 ", - { - "type": "strong", - "text": "30-35" - }, - " 分钟，8 寸蛋糕 ", - { - "type": "strong", - "text": "50" - }, - " 分钟。根据自己烤箱特性灵活调整，一般不超过 $\\pm 5$ 分钟。（最后几分钟时可在烤箱前观察）" - ], - [ - "选择", - { - "type": "strong", - "text": "变温烘烤" - }, - "，分为两个阶段。第一阶段烤箱设定温度为：上管 ", - { - "type": "strong", - "text": "150" - }, - " 摄氏度，下管 ", - { - "type": "strong", - "text": "160" - }, - " 摄氏度；第二阶段温度为：上管 ", - { - "type": "strong", - "text": "160" - }, - " 摄氏度，下管 ", - { - "type": "strong", - "text": "170" - }, - " 摄氏度；" - ], - [ - "以", - { - "type": "strong", - "text": "与第一阶段烘烤温度相同的温度预热" - }, - "，约 10 分钟可到达预定温度。（建议有经验后，在混合搅拌开始时即可预热）" - ], - "预热完成后，将模具放入烤箱下层", - [ - "烘烤总时长的前 ", - { - "type": "strong", - "text": "3/5" - }, - " 为第一阶段烘烤，后 ", - { - "type": "strong", - "text": "2/5" - }, - " 时长为第二阶段烘烤。切换时，直接调整烤箱温度即可。" - ], - "烤好后，出炉" - ] - }, - { - "type": "heading", - "text": "冷却与脱模" - }, - { - "type": "list", - "items": [ - "（可选） 将模具从高处落下，震出其中的热气", - "模具倒扣使蛋糕冷却", - "脱模，食用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "参考了以下教程，文中说明非常详细且有每一步骤的配图。同时，对于为什么做某一个操作、背后的原理也有阐释，以及出现某些问题的分析：", - { - "type": "link", - "text": "为了做好这个戚风蛋糕，我用了一整箱鸡蛋，从此告别凹底和塌陷", - "href": "https://zhuanlan.zhihu.com/p/86865919" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - "戚风蛋糕是一道烘焙入门菜品，有一定操作难度。但成功制作后，其口感细腻绵软，令人回味。加上烘烤时间，一般初学者需要 ", - { - "type": "strong", - "text": "1.5 - 2 小时" - }, - "即可完成。" - ] - ], - "title": "戚风蛋糕的做法" - }, - { - "no": 20, - "id": "31c87501d51514130b66f4693d1a9828", - "name": "提拉米苏", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "马斯卡彭芝士 450g", - "手指饼干 1 包", - "放凉浓缩咖啡 350ml", - "无菌鸡蛋 4 个", - "白砂糖 50g", - "可可粉", - "朗姆酒（不喜欢酒的朋友可省略，可按照自己口味调节）", - "一个装成品的容器（我用的是玻璃乐扣）", - "打蛋器（手劲儿大的朋友也可以锻炼臂力）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "分离蛋黄蛋清", - "盛有蛋白的碗中加 10g 白砂糖湿性打发", - "盛有蛋黄的碗中将 40g 白砂糖分三次加入，搅拌至均匀", - "蛋黄中分三次加入马斯卡彭芝士，搅拌至均匀", - "蛋黄中最后加入朗姆酒，搅拌均匀", - "将打发好的蛋白分三次加入蛋黄芝士液中", - "手指饼干两面浸湿咖啡液，平铺入容器", - "两层芝士液两层饼干交替放入容器（这一步按照大家意愿及容器高度酌情处理）", - "放入冰箱冷藏四个小时（心急的小伙伴可以提早拿出来）", - "取出后在表面筛上可可粉，即可享用啦" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - { - "type": "link", - "text": "下厨房蛋白打发具体教程", - "href": "https://www.xiachufang.com/recipe/101779500/" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "自家提拉米苏成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145773;1647146673&q-key-time=1647145773;1647146673&q-header-list=&q-url-param-list=&q-signature=fbe7f67068b97c8591c4d1f15a3b93d26e4fab9f" - }, - "提拉米苏，是意大利传统甜品。无需烤箱操作简便，烘焙新手也可以零失误获得一份美味的提拉米苏。" - ], - "title": "提拉米苏的做法" - }, - { - "no": 21, - "id": "97acc72ed442b7ad7170f4925850a42f", - "name": "烤蛋挞", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "蛋挞皮 品牌不限 整包蛋挞皮约为 30 只 ", - "鸡蛋 8 个 普通鸡蛋即可", - "牛奶 200 毫升 普通袋装牛奶即可", - "淡奶油 450 毫升 烘焙店或超市即有售", - "白砂糖 80 克 普通砂糖即可 细砂糖更优 易于融化", - "烤箱 大小不限", - "克数称", - "搅拌器 包含且不限于筷子 打蛋器等工具", - "筛网 网孔约为 1 毫米" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "该配方为整包蛋挞皮所需量 填充后可直接冷冻保存" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将碗置于克数称上 称量 450 克 淡奶油（淡奶油密度在此处记为 1 ） ", - "加入 80 克白砂糖 （甜度中等 可按个人口味增减 建议范围 60-100 克）", - "加入 200 克牛奶 （牛奶密度在此处记为 1 ）", - "取 8 个蛋黄加入 蛋清可留作他用", - "均匀搅拌所有材料直至白砂糖全部融化", - "使用网筛对搅拌完成的食材进行过滤 滤除鸡蛋黏膜 鸡蛋壳 未融化的白砂糖 结块的淡奶油", - "此时请将烤箱设置 220 摄氏度开始预热（约 10 分钟） 记得拿出烤盘", - "将蛋挞皮以 0.5 厘米的间隔均匀放置于烤盘中", - "将过滤完成的食材倒入蛋挞皮中 液面距离蛋挞皮上沿 0.5 厘米左右即可不宜过多", - "截止此步骤 半成品蛋挞的制作已经完成 可直接放入冰箱速冻 12 小时以上保存", - "将半成品蛋挞放入烤箱中进行烤制 温度为 200 摄氏度 时间为 25 分钟", - "烤制结束后即可食用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时 请务必小心烤箱高温 防止烫伤" - ] - }, - " 如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - " ", - { - "type": "image", - "text": "烤蛋挞", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145777;1647146677&q-key-time=1647145777;1647146677&q-header-list=&q-url-param-list=&q-signature=25cddae676c6dd7b32f6995a55076655ccaf913f" - } - ], - " 烤蛋挞是一道简单易于制作的甜品 且半成品可置于冰箱冷冻长时间保存 随吃随取 出品时间约 1 小时" - ], - "title": "烤蛋挞的做法" - }, - { - "no": 22, - "id": "b33ac7974f694a3b10ab9618b179d320", - "name": "芋泥雪媚娘", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "荔浦芋头（电商平台购买即可，实惠新鲜） 200g", - "紫薯粉 3g", - "牛奶 165g", - "糯米粉 a 50g", - "糯米粉 b 75g", - "玉米淀粉 22g", - "黄油 30g", - "淡奶油（推荐安佳） 145g", - "白砂糖 26g", - "料理搅拌机（电动打蛋器也可以）", - "筛网 网孔约为 1 毫米", - "保鲜膜" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "芋头切块，大火煮熟至软（40 分钟即可），全部放入料理机", - "向内加入 30g 牛奶，25g 淡奶油，将其打成泥状", - "再向内加入 3g 紫薯粉，18g 白砂糖，继续搅拌打成细腻芋泥", - "取出另一个碗，加入全部糯米粉 b，22g 玉米淀粉，135g 牛奶，50g 白砂糖，混匀并过筛一遍，保鲜膜盖上并扎小洞，中火蒸半个小时", - "在蒸的过程中，将糯米粉 a 放入平底锅小火翻炒至微微发黄（即炒熟），作为手粉备用", - "将中火蒸完半小时的糯米牛奶混合物（果冻状）趁热加入黄油 30g，将黄油揉至面团完全吸收，然后放冰箱冷藏一小时", - "取出另一只碗，加入 120g 淡奶油，8g 白砂糖，打发至有纹路，装进裱花袋备用", - "取出冷藏后的面团，搓揉 5 分钟，分成 30g 一个，均匀撒上 2g 手粉防粘，擀成圆形，先挤上 5g 裱花奶油，然后放上 30g 芋泥，最后将面饼像包包子一样包起来（可以减去多余的皮）", - "包好后再均匀撒 2g 手粉防粘", - "重复以上两步直至原材料用光" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "制作时最好佩戴不粘手套", - "制作完即可食用，不用再加热" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "芋泥雪媚娘成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145780;1647146680&q-key-time=1647145780;1647146680&q-header-list=&q-url-param-list=&q-signature=8e546803b5777e76bfbd65e1d8954ffc0f91f5d3" - }, - "芋泥雪媚娘是一道甜品，很适合做给孩子吃，无需烤箱，手残党也可以做成功～预计制作时间 2 小时。" - ], - "title": "芋泥雪媚娘的做法" - }, - { - "no": 23, - "id": "54a41fdab743ddc4aa44a1670488ccac", - "name": "B52轰炸机", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "甘露咖啡酒", - "爱尔兰百利甜酒", - "蓝天原为伏特加", - "吧勺", - "利口酒杯", - "打火机" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "甘露咖啡酒 10ml\n", - "爱尔兰百利甜酒 10ml\n", - "蓝天原为伏特加 10ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "在利口酒杯的最底层倒入甘露咖啡酒到 1/3 处。(10ml)", - "顺着吧勺缓缓倒入爱尔兰百利甜酒，也是 1/3 左右(10ml)。注意要慢，保证层次分明。（太快甜酒会和咖啡混合）", - "最后在上层倒入蓝天原味伏特加 （10ml)", - "用打火机热一下杯口", - "最后一步点火： 看到淡蓝色的小火苗了吗？" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "喝的时候，现在酒吧常用的方法是给你一个吸管，在火还燃烧的时候插入，然后快速全部吸入。", - "由于吸管太细，其中氧气不足，所以火苗会灭掉，不必担心。这时候，你会感到一股热辣顺着你的喉咙一直烈到你的胃，之后就是久久的咖啡奶油回甘。非常刺激又好喝。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "B-52 是鸡尾酒中喝法比较独特的一种，要配上短吸管，餐巾纸和打火机。\n把酒点燃，用吸管一口气喝完，然后你就能体验到先冷后热那种冰火两重天的感觉。\n那种感觉，只有试过才知道。 \n用吸管适用于女士，最刺激的喝法是一口喝下，喝的时候注意尽量避免碰到杯口引起烫伤，让火在嘴里灭掉，才能喝出最好的味道。" - ], - "title": "B52轰炸机的做法" - }, - { - "no": 24, - "id": "a7d685b67634a7a931b12b601dbd27a5", - "name": "可乐桶", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "波旁威士忌", - "可口可乐", - "冰块", - "柠檬（可选，提升口感用）" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "手动压汁器" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一杯分量，约 900 毫升（含冰）", - { - "type": "list", - "items": [ - "威士忌 100 毫升", - "可口可乐 500 毫升", - "柠檬 1 个", - "冰块 300 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "柠檬的处理" - }, - { - "type": "list", - "items": [ - [ - "将柠檬对半切（", - { - "type": "strong", - "text": "刀方向垂直于柠檬的头尾连线" - }, - "），并从其中的一半中切取一片柠檬备用" - ], - "再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用", - "将挤压过的柠檬置于容器中备用" - ] - }, - { - "type": "heading", - "text": "正式调配" - }, - { - "type": "list", - "items": [ - "选择一个你最喜欢的杯子，建议使用容量在 1 升左右的大型玻璃杯或铁皮酒桶", - "将冰块和挤压过的柠檬入杯中（可根据个人喜好设计柠檬与冰块的摆放）", - "倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）", - "沿杯壁缓慢倒入可口可乐至距离杯口 3/4 处（控制可乐和威士忌的比例约在 1:5 ）", - "倒入威士忌直至满杯" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "安全须知" - }, - "可乐桶因冰块和可乐的口感掩盖了威士忌的酒味，因此不善酒力的人也容易在不知不觉中过量饮酒，请在保证个人与饮酒者的安全下调配。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "strong", - "text": "饮酒有害健康，未成年人禁止饮酒" - } - ], - "title": "可乐桶的做法" - }, - { - "no": 25, - "id": "90293ea7021578c1279b757790756e0c", - "name": "奶茶", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "袋泡红茶（推荐立顿黄牌精选红茶）", - "全脂奶粉或淡奶", - "杯子，例如带刻度的杯子，陶瓷杯或保温杯" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "袋泡红茶 2 包（约 4g）", - "奶粉 11-12g", - "砂糖 5-7g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "取袋泡红茶 2 包放入杯中，加入 180-200mL ", - { - "type": "strong", - "text": "沸水" - }, - "。" - ], - [ - { - "type": "strong", - "text": "等待 20 - 30 分钟" - }, - "。" - ], - "称取 11-12g 奶粉和 5-7g 砂糖，分别加入前一步骤得到的液体中。", - "搅拌均匀即可饮用。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "加入沸水后，尽量保持杯子内部温暖，例如使用开口较小的杯子或盖上盖子。如果气温较低时，使用量杯量取可能导致沸水在冲入红茶前冷却，则可以不使用量杯量取而直接估计其体积。", - "等待时间结束后可提起或搅动茶包以使冲泡更加均匀。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "奶茶是一种简单易做的饮料。一般初学者只需要 30 分钟即可完成。" - ], - "title": "奶茶的做法" - }, - { - "no": 26, - "id": "591e2752bbd8fe30db6418d616e829ea", - "name": "杨枝甘露", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "杯", - "水果刀", - "牛奶", - "冰块", - "调理机/果汁机" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "奇亚籽 24g", - "牛奶 50ml", - "冰块 2 小块", - "芒果 1 粒", - "葡萄柚 1/2 粒", - "椰奶 150ml" - ] - }, - "点缀:", - { - "type": "list", - "items": [ - "切丝芒果干 （可选）", - "切丝柳橙干 （可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "奇亚籽泡牛奶 10 分钟。", - "泡籽之时，把半粒芒果、葡萄柚去皮切丁，放入杯中。", - "半粒芒果切小块放入调理机加冰块、椰奶打成泥。", - "倒入杯中，放上点缀材料（如有）。", - "一边享用一边写代码！！" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "没用西谷米的原因是家里没有，但是有很多的奇亚籽就拿来代替。而且奇亚籽用泡不用煮，省了很多时间!" - ], - "title": "杨枝甘露的做法" - }, - { - "no": 27, - "id": "096a782aea26d1fd754b66bf452f781f", - "name": "百香果橙子特调", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "百香果", - "橙子", - "茉莉绿茶茶叶/苏打气泡水二选一", - "白砂糖", - "冰块", - "蜂蜜（可选）", - "薄荷叶或其他绿叶（可选，装饰使用）" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "手动压汁器" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "基于茉莉绿茶版本准备，一杯分量，约 380 毫升", - { - "type": "list", - "items": [ - "橙子 1 个（约 200 克，拳头大小）", - "茉莉绿茶茶叶 3~6 克", - "开水 150 毫升", - "冰块 160 克以上" - ] - }, - "腌制百香果部分（因为量小不好配置，这里是两次的分量）", - { - "type": "list", - "items": [ - "百香果 3 个", - "白砂糖 30 克", - "蜂蜜 10 克（如果没有可以用 5 克白砂糖代替）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "百香果腌制" - }, - "因为量小不好配置，这里是两次的分量", - { - "type": "list", - "items": [ - "将三个百香果的果肉取出来（里面的汁也不能放过），置于容器中", - "称量 30 克白砂糖放入", - "称量 10 克蜂蜜放入（如果没有可以用 5 克白砂糖代替）", - "搅拌均匀", - "容器保鲜膜封口，放入冰箱中进行 12~24 小时的腌制" - ] - }, - { - "type": "heading", - "text": "茉莉绿茶调配" - }, - "推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30", - { - "type": "list", - "items": [ - "称量 3~6 克茶叶置于容器，加入 150 毫升开水，泡 6 分钟", - "往泡好的绿茶中放入 90 克冰块冷却，可搅拌加速冷却", - "待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 240 毫升" - ] - }, - { - "type": "heading", - "text": "橙子的处理" - }, - "可在泡茶期间处理", - { - "type": "list", - "items": [ - [ - "将橙子对半切（", - { - "type": "strong", - "text": "刀方向垂直于橙子的头尾连线" - }, - "），并从其中的一半中切取一片橙子备用" - ], - "再次将橙子对半切，将得到的 4 角橙子用压汁器压出橙汁置于容器中备用" - ] - }, - { - "type": "heading", - "text": "正式调配" - }, - { - "type": "list", - "items": [ - "选择一个你最喜欢的杯子，建议使用容量在 350~400 毫升的透明玻璃杯", - "将 70 克冰块放置在杯底，并将所有橙汁倒入", - "将之前准备的一片橙子贴杯内壁放置", - "将一次分量的腌制百香果浇在冰上", - "缓慢注入茉莉绿茶直至满杯，便于分层", - "在液面放置好装饰用的绿叶（可选）" - ] - }, - "搅拌均匀后享用" - ] - }, - { - "text": "附加内容", - "content": [ - "如果缺少或不喜欢茉莉绿茶，可以使用苏打气泡水代替，免去茉莉绿茶的调配流程", - { - "type": "heading", - "text": "成品" - }, - [ - "| 版本 | 成品图 |\n| -------------- | ------------------------------------------------------- |\n| 茉莉绿茶版本 | ", - { - "type": "image", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145781;1647146681&q-key-time=1647145781;1647146681&q-header-list=&q-url-param-list=&q-signature=c7ec4948698d5bdcbb7be75f9cef925f31025af2", - "text": "图片" - }, - " |\n| 苏打气泡水版本 | ", - { - "type": "image", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145781;1647146681&q-key-time=1647145781;1647146681&q-header-list=&q-url-param-list=&q-signature=c7ec4948698d5bdcbb7be75f9cef925f31025af2", - "text": "图片" - }, - " |" - ], - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "百香果橙子特调的做法" - }, - { - "no": 28, - "id": "4a64e3497a261739579b74a601a56400", - "name": "耙耙柑茶", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "耙耙柑（替换物请看附加内容）", - "茉莉绿茶", - "冰块", - [ - { - "type": "page", - "text": "蔗糖糖浆", - "href": "../../condiment/蔗糖糖浆/蔗糖糖浆.md" - }, - "（可选）" - ] - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "搅拌机" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一杯分量，约 300 毫升", - { - "type": "list", - "items": [ - "耙耙柑 1~2 个（200 克以上）", - "茉莉绿茶 2~4 克", - "冰块 60 克", - "1 : 1 蔗糖糖浆 10 克（可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "茉莉绿茶调配" - }, - "推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30", - { - "type": "list", - "items": [ - "称量 2~4 克茶叶置于容器，加入 100 毫升开水，泡 6 分钟", - "往泡好的绿茶中放入 60 克冰块冷却，可搅拌加速冷却", - "待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 160 毫升" - ] - }, - { - "type": "heading", - "text": "正式调配" - }, - { - "type": "list", - "items": [ - "选择一个你最喜欢的杯子，建议使用容量在 300 毫升左右的透明玻璃杯", - "取出耙耙柑的肉瓣，并将外皮剥去，取得果肉", - "取 130 克果肉和 130 毫升茉莉绿茶放入搅拌机中", - "倒入 10 克蔗糖糖浆（可选，如果喜甜可放）", - "封盖启动搅拌机，搅拌 20 秒后将搅拌产物倒入杯中", - "取一点果肉撕碎撒在液面上" - ] - }, - "开始享受" - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "耙耙柑可以用其他容易分离果肉的柑橘替代，比如丑橘", - "果肉和茶水比例为 1 : 1，如果需要配置更大的分量，可按比例提升用量" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "citrus-tea", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145783;1647146683&q-key-time=1647145783;1647146683&q-header-list=&q-url-param-list=&q-signature=d3cc13716538c21418ff2da9b4943ba81f0f9357" - } - ], - "title": "耙耙柑茶的做法" - }, - { - "no": 29, - "id": "2ec0b391c27a880695fe573a02608b0b", - "name": "酸梅汤（半成品加工）", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "酸梅晶固体饮料", - "方糖（可选）", - "北京二锅头酒（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "饮用水 1177 克", - "酸梅晶固体饮料 120 克", - "方糖 9 克", - "北京二锅头酒 48 克" - ] - }, - "上述所有用量可以等比例增加或减小。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "取饮用水 1177 克。", - "放入酸梅晶固体饮料 60 克，使用汤匙顺时针搅拌 50 圈。", - "再放入剩下 60 克酸梅晶固体饮料，再次使用汤匙顺时针搅拌 50 圈。", - "放入 9 克的方糖，使用汤匙顺时针搅拌 100 圈。", - "放入北京二锅头酒 48 克，用汤匙顺时针搅拌 30 圈。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果没有准备方糖或北京二锅头，可以省略操作中的第 4 步或第 5 步。", - "放入冰箱冷藏后再饮用效果更佳。", - { - "type": "strong", - "text": "饮酒请勿驾车。" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "酸梅汁的做法" - }, - { - "no": 30, - "id": "a6a77ac83bb7f2130b04f70bcde7a258", - "name": "酸梅汤", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "水", - "乌枣", - "乌梅", - "山楂", - "黄冰糖", - "山楂", - "甘草", - "陈皮", - "干桂花" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "两升水", - "乌枣 25 克", - "乌梅 25g", - "山楂 30 克", - "黄冰糖 100 克", - "山楂 30 克", - "甘草 3 克", - "陈皮 4 克", - "干桂花 3 克" - ] - }, - "上述所有用量可以等比例增加或减小。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "1.5 升水常温浸泡两小时以上（干桂花和冰糖除外）", - "开中大火煮沸，盖盖，转小火煮 40 分钟，为头煎", - "将冰糖放入盆内，再将沥好用材的头汤趁热倒入，搅拌至冰糖融化。", - "药材重新装回锅内再 600 毫升左右的水，开大火煮沸，盖盖，转中火，再煮 20 分钟为二煎\n", - "最后将二煎和冰糖水趁热混合为成品。在成品 60-70℃加入干桂花（不要超过 80℃）加盖晾凉再放入冰箱冷藏 3 小时以上。", - "饮用时记得将干桂花沥出。如饮茶般细啜，冰凉振齿，酸醒人、甜适度，滋味丰满而悠长" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "放入冰箱冷藏后再饮用效果更佳。", - { - "type": "heading", - "text": "成品" - }, - { - "type": "image", - "text": "酸梅汤", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145784;1647146684&q-key-time=1647145784;1647146684&q-header-list=&q-url-param-list=&q-signature=e0f16d2359a7d152c2095b005b8d9a57076347dd" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "酸梅汤的做法" - }, - { - "no": 31, - "id": "9a094f269dd5aecfad90c89f96fc3e21", - "name": "金汤力", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "金酒", - "汤力水气泡水", - "柠檬", - "冰块", - "新鲜绿叶（可选，装饰用）" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "勺子", - "手动压汁器" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一杯分量，约 350 毫升（含冰）", - { - "type": "list", - "items": [ - "金酒 30~40 毫升", - "汤力水气泡水 1 罐", - "柠檬 1 个", - "冰块 100 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "柠檬的处理" - }, - { - "type": "list", - "items": [ - [ - "将柠檬对半切（", - { - "type": "strong", - "text": "刀方向垂直于柠檬的头尾连线" - }, - "），并从其中的一半中切取一片柠檬备用" - ], - "再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用" - ] - }, - { - "type": "heading", - "text": "正式调配" - }, - { - "type": "list", - "items": [ - "选择一个你最喜欢的杯子，建议使用容量在 350~400 毫升的透明玻璃杯", - "将 100 克冰块放置在杯底", - "倒入 30~40 毫升金酒", - "倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）", - "用勺子搅拌均匀", - "将之前准备的一片柠檬放置好", - "缓慢沿杯壁注入汤力水直至满杯（不要倒在冰上，避免起泡流失）", - "用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）", - "在液面放置好装饰用的绿叶（可选）" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "成品" - }, - { - "type": "image", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145786;1647146686&q-key-time=1647145786;1647146686&q-header-list=&q-url-param-list=&q-signature=32ccd702037a4e002eaea3780ae8f03507250a33", - "text": "图片" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "strong", - "text": "饮酒有害健康，未成年人禁止饮酒" - } - ], - "title": "金汤力的做法" - }, - { - "no": 32, - "id": "1efaa4550aa2202a4896d8e3ac9825c1", - "name": "金菲士", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "金酒", - "苏打气泡水", - "柠檬", - { - "type": "page", - "text": "蔗糖糖浆", - "href": "../../condiment/蔗糖糖浆/蔗糖糖浆.md" - }, - "冰块", - "新鲜绿叶（可选，装饰用）" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "勺子", - "手动压汁器", - "雪克瓶（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一杯分量，约 350 毫升（含冰）", - { - "type": "list", - "items": [ - "金酒 30~40 毫升", - "苏打气泡水 1 罐", - "柠檬 1 个", - "1 : 1 蔗糖糖浆 30~40 克", - "冰块 100 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "柠檬的处理" - }, - { - "type": "list", - "items": [ - [ - "将柠檬对半切（", - { - "type": "strong", - "text": "刀方向垂直于柠檬的头尾连线" - }, - "），并从其中的一半中切取一片柠檬备用" - ], - "再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用" - ] - }, - { - "type": "heading", - "text": "正式调配（无雪克瓶）" - }, - { - "type": "list", - "items": [ - "选择一个你最喜欢的杯子，建议使用容量在 350~400 毫升的透明玻璃杯", - "将 100 克冰块放置在杯底", - "倒入 30~40 毫升金酒", - "倒入 20 毫升柠檬汁（如果喜酸可以加多点或全加）", - "倒入 30~40 克蔗糖糖浆", - "用勺子搅拌均匀", - "将之前准备的一片柠檬放置好", - "缓慢沿杯壁注入苏打气泡水直至满杯（不要倒在冰上，避免起泡流失）", - "用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）", - "在液面放置好装饰用的绿叶（可选）" - ] - }, - "如果你有雪克瓶，可以将以上步骤 2~6 替换为以下步骤", - { - "type": "list", - "items": [ - "将冰块、金酒、柠檬汁、蔗糖糖浆倒入雪克瓶，雪克均匀", - "将充分雪克的产物倒到杯子中（如果里面的冰太碎了，你可以选择过滤其中的冰，重新往杯中补充冰块）" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "成品" - }, - { - "type": "image", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145786;1647146686&q-key-time=1647145786;1647146686&q-header-list=&q-url-param-list=&q-signature=32ccd702037a4e002eaea3780ae8f03507250a33", - "text": "图片" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "strong", - "text": "饮酒有害健康，未成年人禁止饮酒" - } - ], - "title": "金菲士的做法" - }, - { - "no": 33, - "id": "1103d17334ea410b5a781cff8a9443a8", - "name": "上汤娃娃菜", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "娃娃菜", - "皮蛋", - "午餐肉（火腿肠）", - "葱", - "姜", - "蒜", - "盐", - "糖", - "淀粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜仅有足够 2-4 人食用的版本。", - { - "type": "list", - "items": [ - "娃娃菜 700g", - "金针菇 10g（看个人喜好, 不喜欢 see you tomorrow 的就不放 😂）", - "皮蛋 一个（没有也可以不放, 我吃着也好吃）", - "午餐肉（火腿肠都可以替代）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "娃娃菜洗净, 竖着切开切成段。", - "葱 3g 切 小段。蒜 10g 切片。姜 10g 切小片。", - "皮蛋切成丁, 火腿肠或者午餐肉切成丁（1cm 大小的丁）", - "金针菇洗净撕开", - "烧热水娃娃菜放进去十秒钟出一下水捞出。", - "热锅凉油, 加热锅倒入油过一遍就倒出来, 重新倒入一点油。", - "调至小火加入葱姜蒜，煎炒出香味即可。", - "加入适 300g 清水（水量没过娃娃菜即可）, 放入娃娃菜, 金针菇, 午餐肉", - "加入调味料蚝油、糖、盐、味精烧开。", - "煮 3 分钟左右, 煮开后开始装盘, 盛出娃娃菜后皮蛋放在上面把汤汁浇上去就可以了", - [ - { - "type": "image", - "text": "上汤娃娃菜", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145788;1647146688&q-key-time=1647145788;1647146688&q-header-list=&q-url-param-list=&q-signature=8a14db38e12a548ff74b4a7c0498214764f8c0a4" - }, - "", - " 拍照技术有限, 味道还是很不错的" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "上汤娃娃菜的做法 （素菜|减肥餐）" - }, - { - "no": 34, - "id": "052f59b0c4cc673485825e06346dbc88", - "name": "冷吃兔", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "兔肉", - "盐", - "味精", - "蚝油", - "料酒", - "蒜", - "姜", - "小葱/大葱/洋葱", - "干辣椒", - "青花椒", - "八角", - "桂皮", - "香叶", - "山奈", - "白蔻", - "小茴香", - "白芝麻" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "盐量 = 兔肉斤数 * 2 克", - "味精量 = 兔肉斤数 * 1 克", - "蚝油量 = 兔肉斤数 * 5 克", - "料酒量 = 兔肉斤数 * 10 克", - "油量 = 兔肉斤数 * 0.9 ～ 1 升", - "蒜量 = 兔肉斤数 * 二分之一头蒜", - "姜量 = 蒜量", - "小葱/大葱/洋葱总量 = 兔肉斤数 * 15 克", - "干辣椒量 = 辣椒段的总体积等于兔肉的总体积", - "青花椒量 = 3 斤兔肉对应吃饭用的小碗，一整碗花椒", - "八角量 = 兔肉斤数 * 1 粒", - "桂皮量 = 兔肉斤数 * 大拇指长短的一块", - "香叶量 = 兔肉斤数 * 5 片", - "山奈量 = 兔肉斤数 * 黄豆大小的一块", - "白蔻量 = 兔肉斤数 * 2 颗", - "小茴香量 = 兔肉斤数 * 15 克", - "白芝麻量 = 兔肉斤数 * 25 克" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "蒜、姜扒皮并剁碎备用，八角、桂皮、香叶、山奈、白蔻、小茴香洗净备用。", - "干辣椒剪成 2 厘米左右的小段，洗净备用。", - "小葱/大葱/洋葱洗净，洋葱切成小块。", - "兔肉剁成 2 厘米左右的小块，加入盐、料酒、味精调味，腌制 15 分钟。", - "锅中倒油，油温 4 成热下小葱/大葱/洋葱，中小火煸炒出香味，待到小葱/大葱/洋葱微焦，将其捞出。", - "开大火升高油温，油温 8 成热时下入兔肉，炸制过程转中小火，炸至兔肉微微焦黄时捞出兔肉。", - "升高油温，倒入干辣椒、青花椒、八角、桂皮、香叶、山奈、白蔻、小茴香；转小火将辣椒段炸脆。", - "重新倒入兔肉，加入蚝油、翻炒几分钟。", - "关火，加入蒜、姜、白芝麻，翻炒均匀。", - "放置一夜更加入味。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在操作的第 6 步骤中要注意：油量应该淹没兔肉，若未淹没需要及时补充。", - "在操作的第 7 步骤中要注意：辣椒极容易炸糊，炸糊会变成黑色，这个过程非常快，所以一定要小火，基本等到没太多水气蒸发时，就可以下兔肉了。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "冷吃兔的做法" - }, - { - "no": 35, - "id": "4c0b46d9daee869b6bf26f24c92e6dc1", - "name": "凉拌黄瓜", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "黄瓜", - "醋", - "酱油", - "蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "黄瓜 200 克 * 人数", - "醋 20 克 * 人数", - "酱油半勺 * 人数", - "蒜 3 瓣 * 人数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "用菜刀将黄瓜拍扁，再剁成长 3 厘米的碎块", - "将碎黄瓜装入碗中", - "将蒜拍碎切成碎末", - "将醋，酱油和蒜末倒入碗中搅拌均匀" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "做好之后直接开吃", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "凉拌黄瓜的做法" - }, - { - "no": 36, - "id": "d0010c4839e11cdd06727f5a9ca555ec", - "name": "凉粉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "豌豆淀粉", - "大蒜", - "小米辣", - "辣椒粉", - "酱油", - "醋", - "白糖", - "鸡精", - "盐", - "花生碎", - "香菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "下述材料为一人份，多人可根据人数按比例增加配料的量。", - { - "type": "list", - "items": [ - "豌豆淀粉 100g", - "大蒜 3 瓣", - "小米辣 3 颗", - "辣椒粉 10g", - "酱油 10ml", - "醋 10ml", - "白糖 3ml", - "鸡精 3g", - "盐 3g", - "花生碎 5g", - "香菜 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "准备食材。", - "", - [ - " ", - { - "type": "image", - "text": "1", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=1684b7e665eb7c905c7213e4225faa2adba8b719" - } - ] - ], - [ - "把豌豆淀粉和水各 100 克混合搅拌。", - "", - [ - " ", - { - "type": "image", - "text": "bz2", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=1684b7e665eb7c905c7213e4225faa2adba8b719" - } - ] - ], - [ - "往锅中倒入 600g 水，大火煮开后转为小火。", - "", - [ - " ", - { - "type": "image", - "text": "bz4", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=1684b7e665eb7c905c7213e4225faa2adba8b719" - } - ] - ], - [ - "倒入淀粉水，边倒边不断的搅拌，搅拌到浓稠且色泽均匀。", - "", - [ - " ", - { - "type": "image", - "text": "bz5", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=262895b890523ace12f14e60a934ded02de750f7" - } - ] - ], - [ - "找一个容器，在容器中刷一层薄薄的食用油。", - "", - [ - " ", - { - "type": "image", - "text": "bz6", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145789;1647146689&q-key-time=1647145789;1647146689&q-header-list=&q-url-param-list=&q-signature=285e77563cff0e495a62efd5bd181bc475523eb1" - } - ] - ], - [ - "将煮好的淀粉倒入容器中冷藏 2-4 小时。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=5ea234131ad64385d41af6a205850b49b9269998" - } - ], - "" - ], - [ - "冷藏后取出，脱模，切条。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145789;1647146689&q-key-time=1647145789;1647146689&q-header-list=&q-url-param-list=&q-signature=285e77563cff0e495a62efd5bd181bc475523eb1" - } - ], - "" - ], - [ - "大蒜和小米辣剁成沫，放上 10g 辣椒粉，5g 花生碎，热油搅拌均匀。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=0dc682d8bb0166a75b7254d829f71cf79bd8adcb" - }, - " " - ], - "" - ], - [ - "再加入 10ml 酱油，10ml 醋，5g 白糖，3g 鸡精，3g 盐搅拌均匀。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=1684b7e665eb7c905c7213e4225faa2adba8b719" - } - ], - "" - ], - [ - "将调味料倒在凉粉上，然后撒上香菜即可。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=5ea234131ad64385d41af6a205850b49b9269998" - } - ] - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "参考: ", - { - "type": "link", - "text": "制作凉粉的详细步骤", - "href": "https://www.zhms.cn/recipe/mzvyy.html?source=2" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "liangfen", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145789;1647146689&q-key-time=1647145789;1647146689&q-header-list=&q-url-param-list=&q-signature=2b64ae9926b45c704634685d2d81d0d39bb3fd6d" - }, - "伤心凉粉吃了不会让你伤心的哦！" - ], - "title": "凉粉的做法" - }, - { - "no": 37, - "id": "6faab7f25b675ee2b39ca95237bb3447", - "name": "口水鸡", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "半只鸡", - "辣椒粉", - "花椒", - "花生", - "葱姜蒜", - "花椒", - "白糖", - "生抽", - "醋", - "味精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "食用油 20ml", - "鸡 半只(500g) ", - "辣椒粉 20g", - "花椒 30 颗(20g) ", - "花生 10 颗(30g)", - "小葱 2 颗(50g)", - "姜 1 小块(20g)", - "蒜 2 个 (10g)", - "白糖 5g", - "生抽 5ml", - "醋 5ml", - "味精 5g", - "花椒粉 5g", - "香菜 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "姜切片，1 颗小葱，15 颗花椒备用", - "鸡肉洗干净，放入锅中，清水没过鸡肉，放入姜片、小葱和花椒，开大火烧开。", - "大火烧开后，转中小火 20 分钟关火", - "取出鸡肉，放入冰水中，直至冰凉", - "取出鸡肉，切块摆盘子中，备用", - "小火把锅烧热，导入花生，烘烤至表皮爆裂。（注意随时翻动，不要糊了）", - "一颗葱切成段，蒜拍成末，花椒 15 颗，花生去皮切碎。", - "锅内导入油烧热后，放入葱段，花椒和一半蒜末，炒香", - "炒至油温 8 成热，关火，滤出热油", - "将热油倒入放辣椒粉的碗中，搅拌，并滤出红油", - "红油中放入剩余蒜末、生抽、醋、盐、味精、糖、香油、花椒粉。拌匀放凉", - "在鸡肉上撒上花生碎，把红油淋到切好的鸡肉上，撒上香菜。成盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "口水鸡第二种做法待更", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [ - { - "type": "image", - "text": "口水鸡", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145791;1647146691&q-key-time=1647145791;1647146691&q-header-list=&q-url-param-list=&q-signature=b916856218627fb96da3ac8e1cbe36fe14168311" - }, - "口水鸡（凉菜），炎炎夏日里，热菜难以入口，但又嗜肉如命，\n除了口水鸡，实在想不出更好的适合在夏天吃的肉菜了。\n被红油包裹的鸡肉，红艳鲜亮，冰爽 Q 弹，鲜美而不腻。夏日米饭杀手当之无愧!\n（注：口水鸡做法多样，欢迎补充）" - ], - "title": "口水鸡的做法" - }, - { - "no": 38, - "id": "aadc56a19d5dbf12a79e0cf20ab0688a", - "name": "可乐鸡翅", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡翅中", - "可乐", - "白糖", - "生抽", - "盐", - "生姜", - "料酒或啤酒", - "小葱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 1 盘的份量：", - { - "type": "list", - "items": [ - "鸡翅 10 ～ 12 只", - "可乐 500ml", - "白糖 10 克", - "生抽 15 克 ", - "老抽 3 克", - "盐 2 克", - "生姜 2 片", - "料酒 20 毫升", - "小葱挽成结" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鸡翅入锅，倒入冷水淹没。放生姜 1 片和料酒 10 ～ 20 毫升。大火煮开（ 2 分钟左右 ）后，撇去浮沫，沥出水分（提示：这一步针对冰鲜鸡翅，刚买来的鸡翅直接改刀用生抽进行腌制即可）。", - "捞出鸡翅，可用刀将两边各划上两口改刀。生抽约 10 克腌制鸡翅 10 分钟（生抽能完全包裹鸡翅表面入味就行）", - "锅重新小火起油，先将剩余姜片爆香，然后下入腌好的鸡翅。将鸡翅煎至金黄翻面（直到两面金黄），用炒勺翻动一下鸡翅，与姜片一起翻炒 4～5 下（目的是防止鸡翅和姜片粘黏）。", - "鸡翅金黄，倒入可乐没过鸡翅，开大火将锅中可乐煮沸，然后撇去漂浮的黑色浮沫（包含血水）。此时加入葱结。", - "调味：加入食用盐 2 克，白糖 10 克，生抽 3 克调味（可以适当用老抽调底色，3 克）。", - "等到葱结变黄，和姜片一起捞出，转中火继续慢煮可乐鸡翅。", - "等到可乐呈现挂丝状态，关小火让汁牢牢挂在鸡翅上。出锅，装盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "加入生姜爆香的同时能防止鸡翅粘锅。", - "最后收汁时勿开过大火，防止味道偏苦。", - "本菜品偏甜。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "可乐鸡翅的做法" - }, - { - "no": 39, - "id": "b52964585eacbfe2badc6b338976565c", - "name": "咕噜肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "梅头猪肉 ", - "青椒", - "罐头菠萝片", - "盐 ", - "茄汁 ", - "白醋", - "蒜蓉", - "生抽 ", - "生粉", - "白砂糖" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "1 汤匙 = 15ml", - "1 茶匙 = 5ml\n", - "梅头猪肉 100g", - "青椒 25g", - "罐头菠萝片 75g", - "盐 1/4 茶匙", - "茄汁 4 汤匙", - "白醋 2 茶匙", - "蒜蓉 1 汤匙", - "生抽 1/2 茶匙", - "生粉 2 1/2 茶匙", - "白砂糖 2 汤匙", - "水 200 毫升" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将梅头猪肉（100 克）洗净，然后用厨房纸抹干水份，切粒。", - "用盐（1/2 茶匙）腌制梅头猪肉 20 分钟。", - "将菠萝片（75 克）切件。", - "在碗中加入茄汁（4 汤匙）﹑白醋（2 茶匙）﹑蒜蓉（1 汤匙）﹑生抽（½ 茶匙）﹑生粉（2½ 茶匙）﹑白砂糖（2 汤匙）﹑盐（¼ 茶匙）和水（200 毫升），拌匀成酱汁。", - "将梅头猪肉粒沾上生粉（6 汤匙）。", - "加入油（500 毫升）中火加热。", - "将梅头猪肉粒放至锅里中火炸 5 分钟，然后盛起。", - "加入梅头猪肉粒，再大火翻炸 1 分钟。", - "加入油（1 茶匙）和酱汁，中火加热 3 分钟。", - "加入青椒和菠萝，大火加热 2 分钟。", - "将已炸好的梅头猪肉粒与酱汁拌匀即可。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "想让肉更有层次可以在生粉中加鸡蛋，炸出来会更香脆", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [ - "咕噜肉是非常下饭的菜肴，只需一道就可以吃得津津有味，大人小孩都爱吃。而这次做的是简易版菠萝咕噜肉，利用简单的材料就可以在家做出特有风味的咕噜肉 。" - ], - "title": "咕噜肉的做法" - }, - { - "no": 40, - "id": "1c92009b9638ee8f6124d3970b960e64", - "name": "咖喱炒蟹", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "青蟹（别称：肉蟹）", - "咖喱块（推介乐惠蟹黄咖喱）", - "洋葱", - "椰浆", - "鸡蛋", - "生粉（别称：淀粉）", - "大蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "肉蟹 1 只（300g 左右） * 人数", - "咖喱块 15g（一小块）*人数", - "椰浆 100ml*人数", - "鸡蛋 1 个 *人数", - "洋葱 200g *人数", - "大蒜 5 瓣 *人数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "肉蟹掀盖后对半砍开，蟹钳用刀背轻轻拍裂，切口和蟹钳蘸一下生粉，不要太多。撒 5g 生粉到蟹盖中，盖住蟹黄，备用", - "洋葱切成洋葱碎，备用", - "大蒜切碎，备用", - "烧一壶开水，备用", - "起锅烧油，倒入约 20ml 食用油，等待 10 秒让油温升高", - "将螃蟹切口朝下，轻轻放入锅中，煎 20 秒左右，这一步主要是封住蟹黄，蟹肉。然后翻面，每面煎 10 秒左右。煎完将螃蟹取出备用", - "将螃蟹盖放入锅中，使用勺子舀起锅中热油泼到蟹盖中，煎封住蟹盖中的蟹黄，煎 20 秒后取出备用", - "不用刷锅，再倒入 10ml 食用油，大火让油温升高至轻微冒烟，将大蒜末，洋葱碎倒入，炒 10 秒钟", - "将咖喱块放入锅中炒化（10 秒左右），放入煎好的螃蟹，翻炒均匀", - "倒入开水 300ml，焖煮 3min。", - "焖煮完后，倒入椰浆和蛋清，关火，关火后不断翻炒，一直到酱汁变浓稠。", - "出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "做法参考：", - { - "type": "link", - "text": "十几年澳门厨房佬教你挂汁的咖喱蟹怎么做", - "href": "https://www.bilibili.com/video/BV1Nq4y1W7K9" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "第一次吃咖喱炒蟹是在泰国的建兴酒家中餐厅，爆肉的螃蟹挂满有蟹黄味道的咖喱，味道真的绝，喜欢吃海鲜的程序员绝对不能错过。操作简单，对沿海的程序员非常友好。" - ], - "title": "咖喱炒蟹的做法" - }, - { - "no": 41, - "id": "e4e758f6e2e2c322b6fdda8fb60fbe59", - "name": "回锅肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉", - "小葱", - "生姜", - "青红椒", - "蒜苗", - "料酒", - "豆瓣酱", - "生抽酱油", - "味精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）", - "小葱 2 棵", - "生姜 10-40g", - "青红椒适量（根据受辣程度选择, 0-30g）", - "蒜苗 1 把", - "料酒 1 勺 (5ml)", - "豆瓣酱 2 勺 (10ml)", - "味精 1 勺 (5ml)", - "生抽 1 勺 (5ml)" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "五花肉一段处理" - }, - { - "type": "list", - "items": [ - "锅烧热，用手将五花肉紧紧压在锅上炙皮。这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）", - "用钢丝球把皮洗干净，不洗干净会有苦味", - "将五花肉放入锅中，放入能淹没五花肉的水，放入生姜片，料酒和小葱（取 2 棵小葱打结）", - "开大火煮，水开后撇去浮沫，水开后继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿" - ] - }, - { - "type": "heading", - "text": "配菜处理" - }, - { - "type": "list", - "items": [ - "青红椒切圈", - "蒜苗切段", - "生姜切小薄片", - "将一勺豆瓣（此时还剩一勺）和生抽提前混合" - ] - }, - { - "type": "heading", - "text": "五花肉二段处理" - }, - { - "type": "list", - "items": [ - "将煮熟的五花肉捞出放入冷水晾凉", - "擦干五花肉的水，切成上肥下瘦的 2mm 左右的薄片（切厚了口感不好，而且很油）" - ] - }, - { - "type": "heading", - "text": "开始炒肉" - }, - { - "type": "list", - "items": [ - "锅烧热，放入少许（少许）底油滑锅", - "放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。", - "倒入豆瓣生抽混合物，一勺味精翻炒 15 秒", - "放入青红椒圈和小姜片，放入另一勺豆瓣翻炒 30 秒", - "放入蒜苗翻炒 60 秒", - [ - "出锅", - "操作要迅速，小心糊锅" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况", - "如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可", - "回锅肉过冷水晾凉后肉质会更紧致", - "回锅肉擦干水是为了避免炒至的时候爆油溅伤", - "回锅肉切记不要切厚了，不然很腻", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "回锅肉的做法" - }, - { - "no": 42, - "id": "2ad6b00df48c6705a86b9720cc2254aa", - "name": "土豆炖排骨", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "肋排", - "土豆", - "姜", - "小葱", - "料酒", - "白糖", - "干辣椒", - "八角", - "花椒", - "桂皮", - "生抽", - "老抽", - "耗油", - "黄豆酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "肋排 = 750g", - "土豆 = 300g", - "姜 = 30g", - "小葱 = 25g", - "料酒 = 25g", - "白糖 = 10g", - "干辣椒 = 5g", - "八角 = 5g", - "花椒 = 5g", - "桂皮 = 5g", - "生抽 = 10g", - "老抽 = 5g", - "耗油 = 5g", - "黄豆酱 = 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "土豆两个滚刀切片，姜片切片", - "排骨 750g 冷水下锅，加入姜片、葱段、料酒焯水两分钟左右，焯干水后捞出清洗干净（一定要用热水，不能用冷水）", - "热锅凉油，将白糖倒入锅中，翻炒至融化为焦糖色", - "加入排骨煎至两面金黄，让排骨裹满焦糖", - "加入干辣椒、八角、花椒、桂皮、姜片（建议买超市的香料包）、两勺生抽、一勺老抽、一勺料酒、一勺耗油、一勺黄豆酱", - "大火翻炒均匀后加入 700ml 开水，大火烧开后转小火焖煮一小时左右", - "最后加入土豆煮 10 分钟就可以出锅啦（喜欢吃青红椒的也可以按自己喜好加入）", - { - "type": "image", - "text": "成果展示", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145792;1647146692&q-key-time=1647145792;1647146692&q-header-list=&q-url-param-list=&q-signature=d021a97afce3a2e3625bdaca0a3f1a4895853e4f" - }, - { - "type": "image", - "text": "成果展示", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145792;1647146692&q-key-time=1647145792;1647146692&q-header-list=&q-url-param-list=&q-signature=be811b22b61952e3a8cc83cceb6d8010dd4b3750" - } - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜难度系数简单，对新手友好，超级下饭", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "土豆炖排骨的做法" - }, - { - "no": 43, - "id": "a2ec3aaeebf95db17c28b282405ebe5c", - "name": "地三鲜", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "土豆", - "尖椒", - "葱", - "姜", - "蒜", - "豆瓣酱", - "生抽", - "盐", - "糖", - "淀粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜仅有足够 2-4 人食用的版本。", - { - "type": "list", - "items": [ - "茄子 100g", - "土豆 150g", - "尖椒 3 - 4 个" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "土豆洗净、去皮。茄子、尖椒洗净。", - "葱 3g 切 0.5cm 小段。蒜 10g 剁碎。姜 10g 切沫。", - "茄子、土豆、尖椒均切成 15g 左右的小块。", - "热锅，加入 25ml 油。", - "加入土豆，煎炸大约 3 分钟，待其到大约 8 分熟，以显示金黄色为准。", - "捞出土豆，留下油。", - "加入茄子，煎炸大约 40 秒，待其到大约 7 分熟，以显示金黄色为准。", - "如果锅内已经没有流动的油，可以考虑补充 15ml 油。", - "放入葱 3g。姜 10g。", - "放入豆瓣酱 20ml。", - "放入生抽 10ml。", - "放入盐 8g。", - "放入糖 10g。", - "放入之前处理的土豆。", - "放入尖椒。", - "翻炒 1 分钟。", - "放入蒜 10g", - "加入 200ml 水和 80g 淀粉。", - "待水开后，汤减少一半左右时，关火盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "地三鲜的做法" - }, - { - "no": 44, - "id": "c6ed52a0041ce960e1e00e893ed92c7c", - "name": "姜炒鸡", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡 = 半只（土鸡最好，预计 650g）", - "食用油 = 50ml（茶油最好，没有就用菜籽油）", - "生姜 = 半斤 (250g)", - "啤酒 = 半瓶 250ml", - "生抽 = 20ml", - "老抽 = 10ml", - "盐 = 3g", - "小米椒 = 0-5 个 (0-50g)（根据辣口味调整）", - "美人辣 = 0-5 个 (0-50g)（没有可以用小米椒代替）", - "泡椒 = 5 个 (50g)", - "大蒜 = 3 头 (50g)" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鸡尽量剁成 1cm 的小块，洗净后滤干，再放生抽腌和料酒腌制 30 分钟", - "大先热锅到微微冒烟，放入食用油，等 5 秒", - "下入姜片后转中火炒 30 秒，", - "下入鸡块翻炒 3 分钟，炒干水分，炒出鸡油", - "放入各种剁碎的辣椒和大蒜子，加盐和老抽继续翻炒 30 秒", - "倒入啤酒，中小火焖 2 分钟", - "大火收汁盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "姜炒鸡", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145794;1647146694&q-key-time=1647145794;1647146694&q-header-list=&q-url-param-list=&q-signature=a094b556a2e31be99d0f246662281da881707007" - }, - "姜炒鸡是一道湖南口味菜，下饭五颗星，食材平平无奇又十分容易烹制，包你一学就会。" - ], - "title": "姜炒鸡的做法" - }, - { - "no": 45, - "id": "a6e2d2596ae933427c5f67215b640b1c", - "name": "孜然牛肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛柳或牛肩肉 ", - "青椒", - "孜然（颗粒>粉）", - "小米椒", - "生抽酱油", - "淀粉", - "油", - "盐", - "葱", - "捣药罐（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "牛肉用量为 250 g/人", - "青椒用量为 2 颗/人, 每颗 100g", - "孜然用量为 20 g/人", - "小米椒用量为 3 颗/人, 每颗 5g", - "生抽酱油用量为 20 ml/人", - "淀粉用量为 10g/人", - "油用量为 15ml/人", - "盐量用量为 3 g/人", - "葱用量为 1 根/人, 每颗 20g" - ] - }, - "使用上述条件，计算出计划使用的原材料比例，依口味调整。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "首先将小米椒切碎，和孜然粒一起放入捣药罐捣碎成颗粒，这样更入味。如果时间紧张可跳过捣碎步骤", - "青椒切头去籽（喜欢辣的可不去），切成丝。葱切段。", - "牛肉提前解冻，过一边水洗干净，晾干或用厨用纸吸干，将牛肉顺着纹理切成片", - [ - "然后进行腌肉，加入生抽，淀粉，油，均匀搅拌，静止 30 分钟。腌肉方法也可参考", - { - "type": "page", - "text": "学习腌", - "href": "../../tips/learn/学习腌.md" - } - ], - "热锅下油，放入葱，爆出香味后放入腌好的牛肉煸炒", - "牛肉变色后均匀放入孜然辣椒颗粒并炒熟", - "然后下入青椒丝，断生后放盐", - "大🔥炒 1 分钟后关火再翻炒 30 秒保证受热均匀即可出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "孜然牛肉的做法" - }, - { - "no": 46, - "id": "268ca74079446b722dc49c749dce014a", - "name": "宫保鸡丁", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "手枪腿（或者鸡胸脯肉）", - "大葱", - "干辣椒（或者二荆条）", - "熟花生", - "生抽酱油", - "香醋", - "白糖", - "料酒", - "盐", - "鸡精", - "淀粉", - "植物油", - "芝麻油" - ] - }, - { - "type": "heading", - "text": "可选原料" - }, - { - "type": "list", - "items": [ - "油泼辣子", - "莴笋", - "生花生", - "豆瓣酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜默认一人版本，两人也够吃，理论上多人只需简单加倍即可。", - { - "type": "heading", - "text": "必须配料" - }, - { - "type": "list", - "items": [ - "手枪腿（或者鸡胸脯肉） = 1 支（约 350g）", - "大葱 = 1 根（约 180g）", - "熟花生 = 150g", - "姜片 = 10g", - "干辣椒（或者二荆条） = 10g（若选择二荆条，则需要大约 4 支）", - "生抽酱油 = 10g", - "白糖 = 2g", - "盐 = 2g", - "植物油 = 20g", - "淀粉 = 15g", - "料酒 = 15g" - ] - }, - { - "type": "heading", - "text": "进阶配料" - }, - { - "type": "list", - "items": [ - "老抽酱油 = 5g", - "花椒 = 5g", - "香醋 = 5g", - "鸡精 = 2g", - "芝麻油 = 10g", - "淀粉（用以勾芡） = 10g", - "豆瓣酱 = 10g" - ] - }, - { - "type": "heading", - "text": "可选配料" - }, - { - "type": "list", - "items": [ - "莴笋 = 约 250g", - "油泼辣子 = 5g" - ] - }, - "使用上述条件，计算出计划使用的原材料比例，依口味调整。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "简易版本" - }, - { - "type": "list", - "items": [ - "手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10min，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）", - "取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用；取花生放入微波炉高火 5 分钟焙干备用", - "鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时", - "干辣椒切段；起锅，大火烧热转小火；放入干辣椒焙干至微微发糊，捞起备用；花椒焙干至有香味，捞起备用", - "转大火，倒入 20g 植物油，7 成热（竹筷子起泡）下入鸡丁，煎至上面开始发白，用锅铲翻面，煎 30s 后翻炒均匀", - "下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；盖上锅盖，转中小火焖 2min；", - "转大火，下入熟花生，干辣椒和花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；", - "淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度", - "关火，淋入芝麻油 10g，即可出锅" - ] - }, - { - "type": "heading", - "text": "稍加复杂但是更加令人垂涎欲滴的版本" - }, - "相较于简单版本，这里更加推荐使用二荆条与生花生。并且加入了莴笋陪衬花生的香脆与鸡肉的松软", - { - "type": "list", - "items": [ - "莴笋去皮切至 1cm 见方的小块，备用；", - "二荆条切成 1cm 长段；", - "手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10min，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）；", - "取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用", - "鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时", - "转中火，倒入 20g 植物油，放入生花生翻炒至其表面微微焦糊，捞起花生但是油留在锅内；", - "继续加热，7 成热（竹筷子起泡）下入鸡丁，放入豆瓣酱，翻炒大概 1min；", - "加入备好的莴笋丁，继续翻炒 1min；", - "下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；加入二荆条段；盖上锅盖，转中小火焖 2min；", - "转大火，下入先前捞起来备用的花生，花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；", - "淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度", - "关火，淋入芝麻油 10g 与油泼辣子 5g 再翻炒 10s，即可出锅" - ] - }, - { - "type": "image", - "text": "宫保鸡丁", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145795;1647146695&q-key-time=1647145795;1647146695&q-header-list=&q-url-param-list=&q-signature=f59aeaa4bc210b56ca29a650e28831decccffcb1" - } - ] - }, - { - "text": "附加内容", - "content": [ - "辣椒依据个人口味酌量添加，怕辣可去籽；", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "老派川菜的简单做法分享" - ], - "title": "宫保鸡丁的做法" - }, - { - "no": 47, - "id": "88525507ccd274960dbf9652f02f34a4", - "name": "小炒肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉", - "朝天椒", - "小米椒", - "豆豉", - "豆瓣酱", - "老抽", - "淀粉", - "盐", - "葱", - "蒜" - ] - }, - { - "type": "heading", - "text": "计算公式" - }, - "每份：", - { - "type": "list", - "items": [ - "五花肉 500g", - "朝天椒 4 条", - "小米椒 4 颗", - "豆豉 10g，根据个人口味加减 ±5g", - "豆瓣酱 10g，根据个人口味加减 ±5g", - "老抽 10ml", - "淀粉 10g", - "盐 1-2g", - "葱 0.5-1 根", - "蒜 2 瓣", - "食用油 15ml" - ] - } - ] - }, - { - "text": "操作步骤", - "content": [ - { - "type": "list", - "items": [ - "五花肉切片", - "把肉放入器皿内，加入淀粉、老抽、盐搅拌腌制半小时", - "葱切段", - "小米椒、朝天椒斜刀切好", - "热锅、倒油", - "油热后加入五花肉煸炒。炒至变色后盛出来", - "向锅中加蒜，煸出香味，加入豆豉，翻炒均匀", - "加入豆瓣酱翻炒均匀", - "加入炒好的五花肉继续的翻炒均匀", - "加入小米椒、朝天椒、葱段翻炒 40 秒", - "出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "小炒肉的做法" - }, - { - "no": 48, - "id": "fa767e95b203897a584f07b465f76c68", - "name": "小炒黄牛肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛里脊", - "芹菜", - "小米椒", - "野山椒", - "香菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "牛里脊 400g", - "芹菜 200g", - "小米椒 30g", - "野山椒 30g", - "香菜 30g", - "食用油 15ml", - "酱油 6ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "牛里脊切成不超过 3cm 的薄片，倒入 6ml 酱油，用手抓匀备用", - "芹菜切成不超过 5cm 的小段，备用", - "小米椒切成丝状，备用", - "野山椒切成颗粒，备用", - "香菜切成成不超过 3cm 的小段，备用", - "热锅，锅内放入 15ml 食用油，大火等待 30 秒让油温升高", - "放入小米椒和野山椒爆香", - [ - "放入牛里脊和芹菜，然后", - { - "type": "strong", - "text": "大火翻炒 1 分钟" - } - ], - "关火，撒上香菜，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，全程需要开大火" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "小炒黄牛肉成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145796;1647146696&q-key-time=1647145796;1647146696&q-header-list=&q-url-param-list=&q-signature=a623f6cbef6ccc421249024cc0db52a7f73d4014" - }, - "小炒黄牛肉是一道简单易做的湘菜。口味十分劲爆爽口。一般初学者只需要 1 小时即可完成" - ], - "title": "小炒黄牛肉的做法" - }, - { - "no": 49, - "id": "9b10151affd546ef51f1719a915000e7", - "name": "尖椒炒牛肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛肉", - "葱、姜、蒜", - "尖椒", - "酱油", - "盐", - "糖" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "牛肉用量为 250 g/人", - "葱的用量为 0.5 根/人", - "姜的用量为 1 个/人", - "盐的用量为 3 g/人（1 勺）", - "糖的用量为 1.5 g/人（0.5 勺）", - "酱油的用量为 9 g/人（3 勺）" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "配菜处理" - }, - { - "type": "list", - "items": [ - "蒜剁成蒜泥", - "葱切段", - "姜切成姜片", - "尖椒切成段" - ] - }, - { - "type": "heading", - "text": "牛肉的预处理" - }, - { - "type": "list", - "items": [ - "牛肉放入碗中", - "加姜、盐、酱油、糖进行腌制 30-40 分钟", - "腌制完姜可以去掉" - ] - }, - { - "type": "heading", - "text": "炒熟" - }, - { - "type": "list", - "items": [ - "冷油下锅，待油变热至偶有气泡", - "加入蒜泥", - "蒜泥变金黄后加入尖椒", - "待尖椒表皮微皱，加入腌制好的牛肉翻炒", - "翻炒变熟之前加入葱，继续翻炒", - "翻炒至牛肉变熟，关火出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "腌制可以加入小苏打使牛肉变嫩，牛肉苏打比例为 500g：3g。", - "腌制的时候姜片可用料酒代替，料酒的用量为 3 g/人（1 勺）" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "尖椒炒牛肉的做法" - }, - { - "no": 50, - "id": "8d62749ad4a93291a964d23b5e9ab7c6", - "name": "微波葱姜黑鳕鱼", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "黑鳕鱼，带皮" - ] - }, - { - "type": "heading", - "text": "调味料" - }, - { - "type": "list", - "items": [ - "青葱", - "姜", - "料酒", - "酱油", - "芝麻油", - "花生油" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "密封袋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每 2 份：", - { - "type": "list", - "items": [ - "黑鳕鱼，带皮，2 片，450g（本菜谱主角，所有调料可根据鳕鱼的实际重量进行比例调整）", - "青葱，葱白，25g。", - "青葱，葱绿，10g。", - "姜，13g。", - "料酒，5mL。", - "酱油，25mL。", - "芝麻油，2mL。", - "花生油，50mL。" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鱼片分别放入密封袋，鱼皮向下放在盘子中。", - "取葱白切丝 25g，姜去皮后切丝，10g，混合在一起后分成两半，分别放在袋内鱼片上。", - "每个袋子倒入 2.5mL 料酒。", - [ - "封好密封袋，放入微波炉中，中火（800 瓦）微波至", - { - "type": "em", - "text": "不透明且容易散开" - }, - "时（约 3.5-5 分钟），从袋中取出鱼片。" - ], - "去除青葱和姜。", - "取酱油 25mL，芝麻油 2mL，混合均匀后平均淋在两片鱼片上。", - "取葱绿切细丝 10g，姜去皮后切丝 3g，混合后分成两份撒在鱼片上。", - "取花生油 50mL，在小锅中加热至 190℃。", - "将热油淋到放油葱绿的鱼片上，立刻上桌。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "使用海鲈鱼、罗非鱼、大比目鱼或者龙脷鱼" - }, - "| 鱼类 | 是否切片 | 重量 | 微波时间 |\n| - | - | - | - |\n| 海鲈鱼 | 整条 | 450g | 6.5 分钟 |\n| 罗非鱼 | 整条 | 800g | 6 分钟 |\n| 大比目鱼 | 切片 | 170g | 2.25 分钟 |\n| 龙脷鱼 | 切片 | 170g | 1.5 分钟 |", - { - "type": "heading", - "text": "其他变化" - }, - { - "type": "list", - "items": [ - "如果想让香气更为浓郁，在微波前可将葱姜与料酒均匀涂抹在鱼片的两侧，再进行微波加热。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "这道菜改编自西雅图 Veil 餐厅主厨 Johnny Zhu 的母亲 Margaret Lu 的菜谱。卢女士原菜谱是使用罗非鱼来做这道菜，Johnny 改为鳕鱼，但也可以用大比目鱼鱼排，或者海鲈鱼、鳟鱼等。每种鱼的密度有差别，烹饪时间要做微调。" - ], - "title": "微波葱姜黑鳕鱼的做法" - }, - { - "no": 51, - "id": "7722114c0c96ee20124155880ec9ee0a", - "name": "榄菜肉末四季豆", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "四季豆", - "五花肉", - "橄榄菜", - "大蒜", - "小米辣（不吃辣可以不放）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "四季豆 220g", - "五花肉 100g", - "橄榄菜 20g", - "大蒜 10g", - "小米辣 10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将四季豆洗净，并把筋撕干净，然后切成大小均匀的颗粒备用。", - "将大蒜拍碎剁成蒜末备用。", - "将小米辣切成大小均匀的颗粒备用。", - "将五花肉去皮，然后剁成肉末备用。", - "将锅烧热，然后加入 20ml 油滑锅，锅滑好之后将热油倒出，然后加入 10ml 冷油，这就是传说中热锅冷油，这么做主要是防止肉末粘锅。", - "如果家里没有晾油瓶的话，也可以不用滑锅，放入油之后，直接加入肉末开始煸炒，小火煸炒两分钟，炒出猪油。", - "肉末炒香之后加入蒜末，橄榄菜和小米辣，炒出香味。", - [ - "加入四季豆开中火煸炒，四季豆至少要炒 5 分钟，一定要保证四季豆", - { - "type": "strong", - "text": "熟透" - }, - "，否则可能会食物中毒。" - ], - "四季豆炒熟后加入 2ml 酱油从锅边淋入，然后加入 2g 盐、1g 鸡精、1g 胡椒粉和 0.5g 糖。", - "将调料翻炒均匀。", - "出锅，装盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "榄菜肉末四季豆成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145797;1647146697&q-key-time=1647145797;1647146697&q-header-list=&q-url-param-list=&q-signature=5cef6aa6a02967081dae4e0aaf49bae965e344ea" - } - ], - "title": "榄菜肉末四季豆的做法" - }, - { - "no": 52, - "id": "9653f2ba86296fe2863a1ae790b9e019", - "name": "水油焖蔬菜", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "食用油", - "盐", - "蚝油（可选）", - "叶菜类蔬菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "叶菜类蔬菜含水量较多，在准备时可能看起来体积很大。实际受热后体积会迅速减小。", - { - "type": "list", - "items": [ - "叶菜类蔬菜：300g ~ 500g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "洗净蔬菜", - "锅中加入 150ml 水，并烧开。（水不需要能完全没过蔬菜）", - "加入 3g 盐", - "（可选）加入 3ml 蚝油", - "加入 2ml 左右食用油", - "下菜， 翻拌一下，然后盖上锅盖焖 1 分钟", - "盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "不确定咸淡的情况， 可以先少放盐， 在出锅前尝味， 适量调整加盐", - "可以用鸡汤、骨头汤等替代水， 更好吃", - "焖的时间不可过长" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "水油焖蔬菜中添加了油，这提升了口感，并且可提升脂溶性维生素的摄入。相比生吃蔬菜，好处更多。" - ], - "title": "水油焖蔬菜的做法" - }, - { - "no": 53, - "id": "7df101a70c935bfb485441b7f7d91204", - "name": "水煮牛肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛肉", - "豆芽", - "鸡蛋", - "香菜", - "豆瓣酱", - "料酒", - "淀粉", - "干辣椒粉", - "姜", - "蒜", - "红辣椒", - "耗油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "下述材料为两人份，多人可根据人数按比例增加配料的量。", - { - "type": "list", - "items": [ - "牛肉 300g", - "豆芽 100g", - "鸡蛋 1 个", - "香菜 5 根", - "豆瓣酱 10g", - "料酒 10ml", - "淀粉 15g", - "干辣椒粉 5g", - "姜 20g", - "蒜 3 瓣", - "红辣椒 1 根", - "耗油 8g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "牛肉洗干净切片。", - "加入 15g 姜丝，1 个鸡蛋，15g 淀粉，8g 蚝油，10ml 料酒搅拌均匀，腌制 15 分钟。", - "香菜洗干净切好。", - "锅里倒油，加入豆瓣酱，5g 姜丝，蒜片。", - "倒入开水，煮成红汤。", - "豆芽洗干净去掉尾须，放进开水里焯熟。", - "将豆芽铺入碗底。", - "将牛肉片一片一片的放进红汤中，煮熟以后捞出。", - "将牛肉铺在豆芽上，撒上香菜梗。", - "撒上香菜叶，辣椒粉，辣椒圈。", - "另起锅烧热油，将热油淋在菜上面，就完成了。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "参考: ", - { - "type": "link", - "text": "水煮牛肉的详细步骤", - "href": "https://www.zhms.cn/recipe/blrqm.html?source=2" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "shuizhuniurou", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145799;1647146699&q-key-time=1647145799;1647146699&q-header-list=&q-url-param-list=&q-signature=bffe5a52d7308d3f135fbc3db999d19ca7cfb32a" - }, - "麻辣鲜香" - ], - "title": "水煮牛肉的做法" - }, - { - "no": 54, - "id": "c114d7c308d333fa2fc1077fdbfd04c5", - "name": "水煮肉片", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "猪里脊肉", - "食用盐", - "胡椒粉", - "生抽酱油", - "料酒", - "鸡蛋清", - "土豆淀粉", - "植物油", - "豆芽", - "凤尾", - "芹菜", - "蒜苗", - "大蒜", - "生姜", - "红泡椒", - "青花椒", - "干辣椒", - "红油豆瓣", - "鸡精", - "白砂糖", - "小葱", - "菜籽油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "里脊肉的用量为 300g", - "小葱 2 根", - "生姜 10g", - "大蒜 20g", - "红泡椒 20g（根据受辣程度选择 0-40 g）", - "蒜苗 2 根", - "芹菜 3 根", - "红油瓣酱 1 勺", - "鸡精 1.5g", - "生抽酱油 5g", - "食用盐 5g", - "胡椒粉 2g", - "料酒 3g", - "鸡蛋清 1 个", - "土豆淀粉 7g", - "植物油 280g（根据情况选择，想吃重油就多加 100g）", - "菜籽油 200g（根据情况选择，想吃重油就多加 100g）", - "绿豆芽 100g", - "凤尾 1 根", - "白砂糖 1g", - "小米辣干辣椒 20g（根据受辣程度选择 0-40g）", - "青花椒 5g（根据情况选择，想吃麻就多 5g）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "里脊肉改刀成小块，再切成 2 毫米薄片（可根据自己的口感改进），放入碗中，加入清水清洗两遍来去除血水和杂质，捞出挤干水分备用。", - "碗中加入食用盐 1.5g，胡椒粉 1g，生抽酱油 5g，料酒 3g，然后朝着一个方向搅拌 2 分钟，使其入味。", - "另外准备一个碗，加入一个鸡蛋清，加入 7g 土豆淀粉，一个方向搅拌均匀，倒入肉中，再次一个方向搅拌均匀（肉表面就形成了润滑膜，这样会使肉更加鲜嫩），最后再加入 30g 植物油轻轻搅拌（防止肉片粘连）。", - "绿豆芽 100g，凤尾 1 根（改刀成小条），芹菜 3 根切成小段，蒜苗 2 根拍散切成小段。", - "大蒜 20g 剁碎，生姜小块剁碎，红泡椒 20g 剁碎。", - "小米辣干辣椒 15g，青花椒 3g，锅内加入油滑锅，油稍许热了将多余的倒出备用留 50g 底油，下入干辣椒、花椒，开小火炒香，切记不要炒糊（颜色要变黑即可），倒出在菜板上剁细。", - "锅烧热，放入 100g 植物油烧至 6 成热，加入 2g 青花椒、干辣椒爆香，配菜下锅，加入 1g 食用盐，炒至断生，盛入碗中垫底备用。", - "锅洗干净，加入 150g 植物油烧至 6 成热，加入制作好的姜蒜红泡椒，爆香后加入豆瓣 10g，开小火把豆瓣爆香炒出红油即可。", - "加入 800 毫升清水（根据实际情况选择），大火烧开，转小火调味，加入食用盐 2.5g，鸡精 1.5g，1g 白砂糖提鲜，1g 胡椒粉，5g 水淀粉（根据实际情况选择）将汤汁收浓稠一点。", - "汤汁开后，开小火将腌制好的肉片分开依次下锅，然后开中火将肉片烫熟，用锅铲轻轻推动一下避免粘连，待汤汁烧开，肉片熟后捞出放入碗中配菜上，再将原汤倒入（不超过菜品）。", - "碗中均匀撒上刀口辣椒、蒜蓉和葱花。", - "锅洗干净，加入 200g 菜籽油，烧至 7 成热，然后一次性均匀泼在碗中肉片上（注意安全），美味完成。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "垫底的蔬菜根据自己口味选择（蘑菇、白菜、油麦菜等）。", - "刀口辣椒制作嫌麻烦也可以直接用干辣椒段和青花椒代替。", - "特别注意肉的腌制（搅拌的时候朝着一个方向、血水处理干净），保证肉滑嫩（鸡蛋清、淀粉搅拌均匀）。", - "水煮牛肉也可以按照这个做法。" - ] - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "美食作家王刚R", - "href": "https://www.bilibili.com/video/BV1ys411u7Z4" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "水煮肉片麻辣鲜香，适合干饭，但是做法稍微有点麻烦。难度主要在肉滑嫩，初学者一般需要 1 - 2 小时完成。干饭人，一切都值~" - ], - "title": "水煮肉片的做法" - }, - { - "no": 55, - "id": "a581634e0a6e44a550bc54fb458a6c74", - "name": "洋葱炒猪肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "洋葱", - "猪肉片", - "蕃茄酱", - "麻油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - "食材", - { - "type": "list", - "items": [ - "洋葱 一颗 （是主角，喜欢吃洋葱可以多半颗～一颗）", - "猪肉 (250g)", - "蒜头 （3 瓣）" - ] - }, - "调味料", - { - "type": "list", - "items": [ - "食用油 (15ml)", - "黑胡椒 (1.25g)", - "酱油 (30ml)", - "糖 (15g)", - "麻油 (5ml)", - "番茄酱 (15ml)", - "料酒 (15ml)" - ] - }, - [ - "备注：可以考虑购买", - { - "type": "link", - "text": "茶匙，大匙", - "href": "https://www.sohu.com/a/127293243_570657" - }, - "来精准确定用料的量。" - ] - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "洋葱切片，猪肉，蒜头拍碎，以及混合上述调味料备用", - "炒锅内倒入 1 大匙食用油（等待 10 秒让油温升高），倒入猪肉", - "炒至变色后下蒜头炒香盛起备用", - "原锅下洋葱翻炒 3~4 分钟后加入调味料炒匀", - "下刚盛起备用的猪肉翻炒至猪肉熟后", - "待猪肉熟后再翻炒 1、2 分钟即可起锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "猪肉可选猪肩肉片或是切好的肉丝看个人喜好" - ] - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "爱料理", - "href": "https://icook.tw/" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "咸中带甜\n简单上手\n一不小心可能让你多吃一碗饭\n一般只需 15 分钟即可完成" - ], - "title": "洋葱炒猪肉的做法" - }, - { - "no": 56, - "id": "1945f8c72fd0da53f003bab173be1750", - "name": "烤鱼", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "草鱼（农贸市场或者超市让店家杀掉，去除不要的器官）", - "大葱", - "料酒", - "白胡椒粉", - "食用盐", - "食用盐", - "大蒜", - "桂皮", - "八角", - "香叶", - "青花椒", - "干辣椒段", - "灯笼椒", - "火锅底料（随意）", - "千张", - "绿豆芽", - "洋葱", - "豆瓣酱", - "芹菜段", - "熟花生米", - "白芝麻", - "香菜（放更好吃，根据个人口味可放可不放）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "草鱼 三斤左右", - "大葱 半根", - "食用油 20ml", - "料酒 10-15ml", - "食用盐 5-10g", - "白胡椒粉 5g-10g", - "桂皮 一小片", - "八角 两个", - "大蒜粒 八个", - "香叶 两张", - "青花椒 一小把", - "干辣椒段 10 个", - "灯笼椒 4 个", - "芹菜段 两根", - "洋葱 半个", - "千张 一张" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "三斤左右的草鱼从背部切开，两面沿着鱼的背部往下划几刀，不要划到鱼肚皮，不然不易定型，可以用热水浇在鱼身上洗去粘液或者用刷子在流动水龙头下面不停的刷洗，知道摸着没有黏糊糊的手感。", - "把鱼放到容器中，加入料酒，10g 白胡椒粉，5g 食盐抹匀腌制二十分钟入味。", - "把半根大葱切成一块一块，大蒜粒中间切开，和八角香叶桂皮放在一个容器中，干辣椒段中间一分为二切开并和灯笼椒装在一个容器中，芹菜切小段，豆芽焯水，千张焯水切成丝，洋葱切成丝。", - "家里有烤箱的可以在烤盘刷上底油，鱼皮朝下，直到烤制两面金黄，然后撒上孜然粉，如果没有烤箱，可以热锅热油，锅的两边撒上少许食盐，下入草鱼开始煎，刚下入的时候不要着急翻动，等一面定型后再翻面，煎制两面金黄，撒上孜然粉，出锅装在盘子里准备。", - "锅中撒上 20ml 食用油，等到油热后，把大葱大蒜八角香叶倒入炒香，加上一包火锅底料的一半和 15-20g 豆瓣酱，炒出红油后，加入少许白糖，10g 食盐，少许生抽调味，倒入和食材齐平的清水煮开，依次下入芹菜段，豆芽，千张丝，不用煮熟，稍微烫一下后铺上洋葱丝，放上烤鱼，加入干辣椒，灯笼椒，青花椒，另一个锅烧油，油热后浇在刚加入的辣椒上面激发出香味，最后撒上熟花生米，葱花，白芝麻，香菜，煮五六分钟，美味即成。" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145800;1647146700&q-key-time=1647145800;1647146700&q-header-list=&q-url-param-list=&q-signature=da3134aab9306d3e380cc272006604b3aac55523" - } - ] - }, - { - "text": "附加内容", - "content": [ - "技术总结：", - "这道菜的食盐，胡椒粉，孜然粉，食用油，生抽，白糖等的使用量，根据个人口味和食材比例做决定，并不需要严格按照我写的分量来做。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。" - ] - } - ], - "desc": [], - "title": "烤鱼的做法" - }, - { - "no": 57, - "id": "c61374357150d4f154481d0f602c9afd", - "name": "清蒸生蚝", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "生蚝", - "葱", - "蒜", - "姜", - "酱油", - "刷子" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "饮用水 1 升", - "生蚝 6 个", - "葱 3 颗", - "蒜 6 瓣", - "姜 1 小块", - "酱油 每个生蚝 1 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将生蚝用刷子刷干净（没有刷子用牙刷）。", - "蒸锅中放水，将蒸屉放上之后，将 6 个生蚝平铺在蒸屉,使用 50%功率，蒸 3 分钟。", - "用右手拿着湿抹布掀开烫锅盖，将每个生蚝的外壳掀开一半去掉，生蚝的凸面向下，平面向上，每个放 1 根姜丝,2 勺蒜末放到生蚝上。", - "关上烫锅盖，100%功率蒸 3.5 分钟。", - "停火，用右手拿着抹布掀开烫锅盖，每个放 1 勺酱油。", - "盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "勺子为日常调料品附带的勺子", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "清蒸生蚝的做法" - }, - { - "no": 58, - "id": "dfb180812517038ef48220686bc7bf6c", - "name": "清蒸鲈鱼", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鲈鱼（害怕杀鱼的同学可以让店家帮忙杀）", - "香葱", - "姜", - "食用油", - "蒸鱼豉油", - "料酒", - "食用盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鲈鱼 一条", - "香葱 三根", - "姜 一块", - "食用油 10-15ml", - "蒸鱼豉油 10-15ml", - "料酒 10-15ml", - "食用盐 5-10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "姜切片切丝、香葱的葱白切段，葱绿切丝，切丝后放入冷水浸泡备用。", - "鲈鱼处理好后洗净，用厨房纸擦干，两面分别划几刀，用盐洗掉鱼身的粘液，并用 10g 盐抹遍鱼身的内外，腌制 10 分钟以上。", - "补充一个鲈鱼改刀和摆盘的方法，改刀后可以让鲈鱼立起来蒸，均匀受热，同时吃起来更加方便，无需翻面。", - { - "type": "image", - "text": "改刀", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145805;1647146705&q-key-time=1647145805;1647146705&q-header-list=&q-url-param-list=&q-signature=37b99cfa606652012685a57b2edacb546008a70f" - }, - { - "type": "image", - "text": "摆盘", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145805;1647146705&q-key-time=1647145805;1647146705&q-header-list=&q-url-param-list=&q-signature=37b99cfa606652012685a57b2edacb546008a70f" - }, - "鱼肚内塞上姜和葱白，鱼身也撒上姜和葱白，量为备用的一半。蒸鱼的碟子用筷子将鱼跟碟子隔开蒸", - "水烧热感觉到水温后放进入鱼", - "大火清蒸 10 分钟。", - "蒸好的鱼，用干净的盘子装起来并去除身上姜蒜", - "鱼身浇上 15ml 蒸鱼豉油", - "鱼身重新撒上姜和葱丝，锅内加上 10ml 食用油并烧热，将食用油淋至鱼身即可出菜" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145807;1647146707&q-key-time=1647145807;1647146707&q-header-list=&q-url-param-list=&q-signature=60bb5bc142476346d12ef69600fac642087d0f9f" - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜属于有手就行，关键点在于火候，鱼的大小跟火候都会相关，太久会导致鱼肉太老极度影响口感，太短会导致部分鱼肉没熟。所以大火蒸鱼一般是 10 分钟内较佳。", - "切记蒸鱼需要用筷子隔开装鱼的盘子，这样做的好处有两点：", - { - "type": "list", - "items": [ - "1、鱼在蒸的过程中会将水滴到盘子，如果鱼直接接触会导致鱼食用时会腥。", - "2、能够将鱼均匀受热。" - ] - }, - "这道菜难度系数简单，而且味道非常棒哦", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。" - ] - } - ], - "desc": [], - "title": "清蒸鲈鱼的做法" - }, - { - "no": 59, - "id": "e7619e10b7661bc104e4aba884fbc7a8", - "name": "炒青菜", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "青菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "青菜 100g * 人数", - "食用油 10-15ml（覆盖锅底即可）", - "食盐 5g * 人数", - "饮用水 70ml * 人数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "青菜掰成小瓣，用清水洗净，备用。", - "热锅，锅内放入 10-15ml 食用油。等待 30 秒让油温升高。", - "将准备好的青菜倒入锅中，翻炒至青菜变软（约 1 分钟）。", - "倒入计算好的清水，水位应当完全浸润或即将没过青菜，加入食盐 （5g * 人数），继续翻炒约 1 分钟。", - "盖上锅盖，小火加热 2 分钟，盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "制作简单方便。预计 10 分钟即可完成。" - ], - "title": "炒青菜的做法" - }, - { - "no": 60, - "id": "e1345d18b3968b44817f2223d48abeb9", - "name": "烤茄子", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "食用油", - "酱油（生抽）", - "蒜蓉", - "辣椒", - "孜然", - "食用盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照两个人的份量：", - { - "type": "list", - "items": [ - "茄子 1 个 （大约 200g）", - "食用油 20-30 毫升", - "酱油 4-6 克", - "小米椒 1 个 （20g 左右）", - "蒜蓉 3-4 瓣", - "孜然 1-3 克", - "食用盐 0.5-2 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将酱油、孜然、食用盐和切碎的小米椒置于碗中，均匀搅拌备用", - "茄子洗净，用纸巾擦干表面的水分", - "用叉子在茄子的一侧扎 4-8 下", - "使用 15-25ml 的食用油涂满茄子表面", - "将烤箱温度设置为 200℃ （打开烤箱风扇 大火），预热 2 分钟", - "将茄子放入烤箱中层或者上层，烤制 12-15 分钟 （茄子表面有褶皱，且能按压 0.3-0.5cm 的深度即可）", - "取出茄子，用刀茄子上竖着划一个口子。口子居中，上下距 1-1.5cm", - "用小刀或者叉子伸入口子，竖着切割茄子内部", - "将口子微微掰开，倒入第一步准备的酱料", - "再次将茄子放入烤箱，将烤箱温度设置为 200℃ ，烤制 4-7 分钟", - "取出，关闭烤箱电源" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "最终成品和楼下烧烤摊的烤茄子差不多，太香了！", - [ - { - "type": "strong", - "text": "注意事项：" - }, - "\n茄子表面有水分、未涂满食用油或未使用叉子扎孔可能导致", - { - "type": "strong", - "text": "茄子在烤制的过程中爆裂" - } - ], - [ - { - "type": "strong", - "text": "可以改进的环节：" - }, - "\n第一次用刀划口子的时候，可以直接将茄子竖直切成两半，然后切割出纹路后涂抹上酱料" - ], - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145809;1647146709&q-key-time=1647145809;1647146709&q-header-list=&q-url-param-list=&q-signature=54352843f5e39fc2b843d6828551c53e0fde6697" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "非常简单方便，而且香极了" - ], - "title": "烤茄子的做法" - }, - { - "no": 61, - "id": "9465ac50092d0b90efc8a1e041829347", - "name": "白灼虾", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "活虾", - "洋葱", - "姜", - "蒜", - "葱", - "食用油", - "酱油", - "料酒", - "芝麻", - "蚝油", - "香醋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "虾 250g * 人数（建议 1-2 人份）", - "葱 一根", - "姜 一块", - "洋葱 一头", - "蒜 5-8 瓣", - "食用油 10-15ml", - "料酒 20 ml", - "酱油 10-15ml", - "芝麻 一把", - "香醋 10 ml", - "蚝油 10 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "洋葱切小块，姜切片，平铺平底锅。", - "活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。", - "倒入国内料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。", - [ - "和上一步并行操作，制作蘸料：", - { - "type": "list", - "items": [ - "葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋，搅拌之。", - "油烧热，淋入蘸料。" - ] - } - ], - "虾出锅，用干净的盘子装好。" - ] - }, - { - "type": "image", - "text": "白灼虾", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145811;1647146711&q-key-time=1647145811;1647146711&q-header-list=&q-url-param-list=&q-signature=ce5dd995c9886985744724236a05e74d2e65c4de" - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "技术细节" - }, - { - "type": "list", - "items": [ - "开始不能大火、防止糊底。", - "如果锅盖有通气口、时间要相应调节一下（考虑增加 30 秒中火）。", - "蘸料其实也是可选的、也可以是纯的醋，大自然馈赠的鲜虾在没有水带走冲淡鲜甜的情况下口感味道都非常棒的。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull Request。" - ] - } - ], - "desc": [ - "白灼虾非常适合程序员在沿海地区做，类似于清蒸鱼：简单容错、有营养、有满足感，甚至很好看。" - ], - "title": "白灼虾的做法" - }, - { - "no": 62, - "id": "32d55a687c7b25e11786f9147cdadad4", - "name": "白菜猪肉炖粉条", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉", - "白菜", - "土豆干粉条", - "十三香", - "鸡精", - "食用盐", - "老抽", - "生抽" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "五花肉 300g", - "大白菜 500g", - "土豆干粉条 50g", - "十三香 10g", - "鸡精 5g", - "食用盐 15g", - "老抽 5g", - "生抽 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "锅内烧水，水开后放入干粉条，煮 5 分钟后同水一起倒出容器中，盖上盖子继续浸泡泡 备用（第一步先做这个，期间可以进行以下步骤）", - "五花肉切 3mm 的肉片，备用", - "大白菜嫩叶与白菜帮子分开切成 2 份菜片，备用", - "热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高", - "放入五花肉，保持翻炒至肉变色", - [ - "加入老抽，炒 ", - { - "type": "strong", - "text": "1 分钟" - }, - "，给肉上色" - ], - "加入白菜帮子，加入食用盐、生抽，炒一分钟（如果粘锅，烹入 10ml 水）", - [ - "加水没过所有食材，加入鸡精 ，沸腾后，将火调小然后", - { - "type": "strong", - "text": "等待 20 分钟" - } - ], - "粉条滤水切成小段放入碗中 备用", - [ - "加入白菜嫩叶，炒匀后将粉条放在菜上方，加盖再煮 ", - { - "type": "strong", - "text": "5 分钟" - } - ], - "尝味、关火，收汁" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "土豆干粉条煮制时间长，可以放在第一步，期间进行其他步骤", - "最后一步尝味，如果发现有味道淡、未熟，继续加盖煮一段时间" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "白菜猪肉炖粉条是一道简单易做的菜。这是一道传统的东北家常菜，以做法简单、味道上乘的特点，在广大东北人民群众中备受喜爱。" - ], - "title": "白菜猪肉炖粉条的做法" - }, - { - "no": 63, - "id": "ac3c7a7c9e2a2e46759027a8aae18e15", - "name": "糖拌西红柿", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "西红柿", - "白砂糖", - "冰箱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "人数 2 至 3 人时最佳", - { - "type": "list", - "items": [ - "西红柿的数量 = 人数 * 1 个", - "白砂糖 = 20g 左右" - ] - }, - "每份：", - { - "type": "list", - "items": [ - "西红柿 2 个（每个西红柿约 100g，共 200g）", - "白砂糖 20g 左右" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "西红柿大卸八块，去掉头部根蒂部，备用", - "拿出白砂糖，备用", - "全部切好后，将西红柿在盘子中均匀码一圈", - "撒上白糖，一盘凉拌西红柿就好了，营养美味，酸甜爽口，夏日解暑又解腻", - "放入冰箱冷藏 10 分钟口感最佳" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在制作过程中 请您小心使用刀具。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145812;1647146712&q-key-time=1647145812;1647146712&q-header-list=&q-url-param-list=&q-signature=a511ad550eeddcf9b7f8fec356fb86b14dcc544c" - }, - "新鲜可口，制作简便，营养价值高，适合夏季食用，家庭餐桌上的一道美味凉菜。西红柿含有大量的维生素 C, 做法简单 几分钟就可完成。" - ], - "title": "糖拌西红柿的做法" - }, - { - "no": 64, - "id": "b98ee0962c1f7076bbbd37fb4753a0c4", - "name": "糖醋里脊", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "里脊肉", - "醋", - "白糖", - "淀粉", - "鸡蛋", - "生抽", - "料酒", - "蚝油", - "番茄酱", - "白胡椒粉", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "里脊肉 500g", - "醋 10g", - "白糖 30g", - "淀粉 50g", - "鸡蛋 50g", - "生抽 10ml", - "料酒 20g", - "蚝油 10g", - "番茄酱 30ml", - "白胡椒粉 5g", - "食盐 10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "腌肉：将猪里脊肉先切厚片，用刀背拍一拍，把肉拍松一点。切成一个手指头粗的条，加料酒，生抽，蚝油，食盐，白胡椒粉，一个鸡蛋，将肉用手抓匀，腌制 20 分钟以上。", - "调酱：番茄酱+10g 醋+30g 白糖+150ml 清水，搅拌至糖融化，备用。", - "裹粉：先把粉全部裹好再来炸，这样在炸的时候就不会手忙脚乱。准备一个大碗，里面放淀粉，把每一根肉条都满满裹上淀粉。", - "炸制：油温 160 摄氏度左右下里脊，可以拿一个干筷子放在油里面试一下，周围冒小泡就可以下锅。炸到表面微黄可以捞出，全程中火。然后等油温升高到 200 摄氏度左右，把里脊倒进去重新炸一次，只需 40 秒，表皮就会很脆，马上捞出。", - "裹酱：另外拿一个锅，锅里放底油，把调好的酱汁倒进去，煮到冒泡，把炸好的里脊放进去，翻炒，让每一根都裹上酱汁。", - "下炸好的里脊肉翻炒，关火盛出。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "里脊要多炸几遍，注意火候，否则达不到外焦里嫩的效果！" - ] - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "下厨房", - "href": "https://www.xiachufang.com/recipe/104483435/" - }, - { - "type": "link", - "text": "百度百科", - "href": "https://baike.baidu.com/item/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A/135832" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "糖醋里脊是中国经典传统名菜之一，该菜品以猪里脊肉为主材，配以面粉、淀粉、醋等佐料，酸甜可口，让人食欲大开；该菜品在陕菜、豫菜、浙菜、鲁菜、川菜、淮扬菜、粤菜、闽菜里均有此菜。" - ], - "title": "糖醋里脊的做法" - }, - { - "no": 65, - "id": "c213437d1ca248279ccbd1b1703b9347", - "name": "糖醋鲤鱼", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鲤鱼", - "番茄酱", - "白糖", - "白醋", - "淀粉", - "盐", - "葱", - "姜", - "料酒", - "香菜一颗", - "盆（两个）", - "菜刀一个", - "笊篱一个、锅铲一个" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，该菜只有 3 人以上版本（过大或太小的鱼都是不合适的），所以不需要公式计算，特别适合家庭聚餐时食用，如年夜饭", - { - "type": "list", - "items": [ - "鲤鱼 = 约 3 斤", - "清水 = 50g", - "番茄酱 = 40g", - "白糖 = 20g", - "白醋 = 10g", - "淀粉 = 10g", - "盐 = 30g", - "大葱 = 30g（约半颗）", - "姜 = 30g", - "料酒 = 25g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将鱼清洗干净，确保无鱼鳞等异物", - "将鱼头朝左，鱼肚朝下，右手持刀。刀竖直切下 1cm，按紧鱼身往左片 3-4cm，再将鱼片中间轻轻划一刀", - "将鱼放进盆里，然后将大姜切片，大葱切段（随便切切就行了，主要是需要去腥味）", - "用吃奶的力气将大葱大姜里的汁水挤到盆中", - "加入 20g 盐，25g 料酒，然后给鲤鱼搓个澡，涂抹均匀", - [ - { - "type": "image", - "text": "腌制", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145813;1647146713&q-key-time=1647145813;1647146713&q-header-list=&q-url-param-list=&q-signature=607bf6884e95f5c034bdd4bfbc1b940eaa55d1bb" - }, - "", - " （腌鱼时间越长，鱼腥味就越小，推荐腌 30 分钟以上）" - ], - "找个干净的盆，加入 100g 面粉、200g 淀粉、180g 水、5g 盐，用手将其搅拌均匀，面糊此时粘稠呈可拉丝状态，然后打入一个鸡蛋，再次搅匀", - "等待 30 分钟", - "将鱼放在案板上，用干毛巾将鱼身上的水擦干（这样可以更好的挂糊）", - "将盆冲洗干净，用干毛巾擦干", - "起锅烧油，加入约 1L 左右的油，将油温烧至 7 成热，约 200-240 度", - "捏起鱼的尾巴，将鱼头沉入锅底，用勺子往鱼的身上淋热油，待面糊成型后，将鱼慢慢放入锅中，拿锅铲轻轻铲起鱼的头部，然后垫上笊篱。防止底部炸糊。", - "准备一个盛鱼的盘子，放在锅的旁边。", - "用锅铲从鱼身处轻轻铲入，两个工具配合鱼翻个身。再炸两分钟，还是同样的方式（笊篱托着鱼头，锅铲托着鱼身，将鱼盛入盘中）", - "将锅中的油倒入擦干的盆中，放置一边，然后将锅刷干净", - "将 50g 清水、40g 番茄酱、20g 白糖、10g 白醋放入小碗中，搅拌均匀", - "再准备一个小碗加入 10g 淀粉、10g 水，搅拌成水淀粉", - "开大火将锅烧热，然后倒入我们准备的料汁，大火烧开，转小火", - "加入调好的水淀粉，边倒边搅拌，然后 20 秒后关火", - "将熬好的糖醋汁用勺子均匀地浇在鱼身上，可以加点香菜或葱花点缀，糖醋鲤鱼就做好了", - [ - { - "type": "image", - "text": "成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145813;1647146713&q-key-time=1647145813;1647146713&q-header-list=&q-url-param-list=&q-signature=b22dd56ce07446f9e14276391ac63674650fb367" - }, - "", - " 我这里的糖醋汁熬的有点稠了......" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜难度系数算中等吧，对新手还是不太友好的......", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "糖醋鲤鱼的做法" - }, - { - "no": 66, - "id": "0f91931d692741a7273623e5e5bf0eea", - "name": "红烧猪蹄", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "猪蹄", - "香叶", - "姜", - "葱", - "老抽", - "桂皮", - "冰糖", - "料酒", - "生抽", - "盐", - "八角", - "食用油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "食用人数：3~4 人", - { - "type": "list", - "items": [ - "猪蹄：2~3 根", - "食用油：30ml", - "香叶 2 片", - "姜 5 片", - "葱半根", - "桂皮 1 块", - "冰糖 7-8 粒", - "料酒 30 ml", - "生抽 20 ml", - "老抽 20 ml", - "盐 8 克", - "八角 4 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "冷水锅中放入热心摊主剁好的猪蹄，加入 20 ml 料酒与葱姜，煮 15 分钟左右去掉血腥", - "热锅冷油，倒入 30ml 食用油，放入 7-8 粒冰糖，开小火，熬成糖色，期间用锅铲把冰糖压碎，大概熬 2 分钟左右", - "熬成糖色后，放入焯过水的猪蹄，继续小火，翻炒猪蹄，直至所有猪蹄两面微黄", - "加入香叶 2 片、桂皮 1 块、八角 4 个、生抽 20 ml、老抽 20 ml、料酒 10 ml、姜 3 片、盐 8 克，转中火、继续翻炒 1 分钟", - "加入开水或者冷水，水需要没过猪蹄，盖上锅盖，大火烧开，烧开之后关火", - "把锅内的食材全部倒入高压锅中，高压锅中需要 15 分钟左右（如果同学没有高压锅，可放在锅中大火转小火熬制即可）", - "15 分钟之后，把高压锅的食材倒入炒锅中，开大火收汁，此时可用筷子尝下味道、淡的话可以加 2~3g 盐", - "大火收汁时长根据锅中的水来算，一般 30 秒左右即可，多留点也无碍、红烧猪蹄汤也是很下饭的" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "红烧猪蹄", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145817;1647146717&q-key-time=1647145817;1647146717&q-header-list=&q-url-param-list=&q-signature=b812df8209326d6bce7fe849eace71cb7f676f03" - }, - "红烧猪蹄营养丰富，味道香，汤汁浓郁、下饭强。" - ], - "title": "红烧猪蹄的做法" - }, - { - "no": 67, - "id": "87c762e0f5323371288c57dda2fb5bf2", - "name": "南派红烧肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "注：如果有可能，请尽量把刀磨的锋利一些。", - [ - "工具：", - { - "type": "codespan", - "text": "锅" - }, - "（砂锅为宜，铝锅其次，高压锅也可以，最好不要铁锅、铜锅）、", - { - "type": "codespan", - "text": "勺" - }, - "、", - { - "type": "codespan", - "text": "碗" - } - ], - [ - "主料：", - { - "type": "codespan", - "text": "五花肉" - } - ], - [ - "辅料：", - { - "type": "codespan", - "text": "油" - }, - "、", - { - "type": "codespan", - "text": "冰糖" - }, - "、", - { - "type": "codespan", - "text": "老抽" - }, - "、", - { - "type": "codespan", - "text": "料酒" - }, - "、", - { - "type": "codespan", - "text": "香叶" - }, - "、", - { - "type": "codespan", - "text": "八角" - }, - "、", - { - "type": "codespan", - "text": "生姜" - }, - "、", - { - "type": "codespan", - "text": "盐" - }, - "、", - { - "type": "codespan", - "text": "葱" - }, - "、", - { - "type": "codespan", - "text": "开水" - }, - "、", - { - "type": "codespan", - "text": "凉水" - }, - "、", - { - "type": "codespan", - "text": "蒜" - }, - "、", - { - "type": "codespan", - "text": "花椒" - } - ] - ] - } - ] - }, - { - "text": "计算", - "content": [ - "食用人数：1~3 人", - { - "type": "list", - "items": [ - "猪五花肉：约 2 斤", - "油：100-150ml，色拉油、猪油、花生油都可以", - "姜： 6 片", - "冰糖：约 15 块", - "白砂糖：30g", - "老抽：3 勺", - "料酒：4 勺", - "凉水：没过食材的量即可，看锅大小准备", - "开水：没过食材的量即可，看锅大小准备", - "香叶：4 片", - "八角：3 个", - "盐：2-3g", - "花椒：10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - [ - "建议在此之前查看炒", - { - "type": "page", - "text": "糖色", - "href": "./../../condiment/糖色.md" - }, - "教程" - ], - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "猪五花肉" - }, - "切大块（约 4.5cm 左右）" - ], - [ - { - "type": "codespan", - "text": "生姜" - }, - "切片（每片厚度约 3mm 左右）" - ], - [ - { - "type": "codespan", - "text": "开水" - }, - "烧开" - ], - [ - { - "type": "codespan", - "text": "凉水" - }, - "自来水即可" - ], - [ - { - "type": "codespan", - "text": "小葱" - }, - "小葱白色的部分", - { - "type": "codespan", - "text": "葱白" - }, - "切成小段（小葱最佳，大葱也可以）" - ], - [ - { - "type": "codespan", - "text": "蒜" - }, - "中间切开，不要拍扁，否则难以捞出以至最后", - { - "type": "codespan", - "text": "收汁" - }, - "时影响味道" - ], - [ - "建议先拿出来一半葱姜，再将剩下的", - { - "type": "codespan", - "text": "生姜、葱白、蒜、花椒、八角、香叶" - }, - "提前放入一个碗中备用" - ], - "凉水锅中放入切好的红烧肉，加入料酒与 2/5 葱姜，煮 15 分钟左右去掉血腥，捞出来后洗干净；", - [ - "炒", - { - "type": "page", - "text": "糖色", - "href": "./../../condiment/糖色.md" - }, - "，这里进行操作 2， 将准备好的", - { - "type": "codespan", - "text": "生姜、葱白、蒜、花椒、八角、香叶" - }, - "还有", - { - "type": "codespan", - "text": "五花肉" - }, - "倒入锅中", - { - "type": "codespan", - "text": "大火" - }, - "翻炒，期间加入至闻到香味，倒入开水至没过全部肉炖煮 50 分钟-60 分钟，高压锅的话 40 分钟；" - ], - "加入 2 勺料酒；", - "盖上锅盖煮至沸腾后，每隔 25 分钟打开盖子将浮在表面的油和沫捞出；", - "当水的高度减至肉最高的高度与锅底高度的 3/5 时，转中火，并捞出除肉和水以外的所有辅料，开始收汁；", - "打开锅盖，待汤汁快没有的时粘稠状出锅（切记不可收干）；" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻" - ], - "title": "南系红烧肉的做法" - }, - { - "no": 68, - "id": "b85e69a4405a6b2562b776e11f30f4ad", - "name": "简易红烧肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "注：如果有可能，请尽量把刀磨的锋利一些。", - [ - "主料：", - { - "type": "codespan", - "text": "大肉" - }, - "、", - { - "type": "codespan", - "text": "鸡蛋" - }, - "（可选）、", - { - "type": "codespan", - "text": "豆皮" - }, - "（可选）" - ], - [ - "辅料：", - { - "type": "codespan", - "text": "生姜" - }, - "、", - { - "type": "codespan", - "text": "冰糖" - }, - "、", - { - "type": "codespan", - "text": "生抽" - }, - "、", - { - "type": "codespan", - "text": "老抽" - }, - "、", - { - "type": "codespan", - "text": "料酒" - }, - "、", - { - "type": "codespan", - "text": "香叶" - }, - "、", - { - "type": "codespan", - "text": "八角" - }, - "、", - { - "type": "codespan", - "text": "盐" - }, - "、", - { - "type": "codespan", - "text": "水" - }, - "、", - { - "type": "codespan", - "text": "葱" - }, - "（记得要开水）" - ] - ] - } - ] - }, - { - "text": "计算", - "content": [ - "食用人数：2~3 人", - { - "type": "list", - "items": [ - "猪五花肉：约 3~4 斤", - "姜： 6 片", - "冰糖：15 克（约 7 块）", - "生抽：2 勺", - "老抽：3 勺", - "料酒：1 勺", - "开水：没过食材的量，需要 600ml-900ml", - "香叶：3 片", - "八角：2 个", - "鸡蛋（可选）：0-2 个", - "豆皮（可选）：0-80g", - "盐：2-3g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "原材料准备" - }, - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "猪五花肉" - }, - "切大块（约 4.5cm 左右，冷冻半小时至一小时更好切）" - ], - [ - { - "type": "codespan", - "text": "豆皮" - }, - "切 2cm 的宽度" - ], - [ - { - "type": "codespan", - "text": "生姜" - }, - "切片（每片厚度约 3mm 左右）" - ], - [ - { - "type": "codespan", - "text": "水" - }, - "烧开" - ], - [ - { - "type": "codespan", - "text": "鸡蛋" - }, - "煮熟并用", - { - "type": "codespan", - "text": "叉子" - }, - "/", - { - "type": "codespan", - "text": "牙签" - }, - "扎孔（尽量多些好入味）" - ], - [ - { - "type": "codespan", - "text": "大葱" - }, - "大葱白色的部分", - { - "type": "codespan", - "text": "葱白" - } - ] - ] - }, - { - "type": "heading", - "text": "开始制作" - }, - { - "type": "list", - "items": [ - "冷水锅中放入切好的红烧肉，加入料酒与葱姜，煮 15 分钟左右去掉血腥", - [ - "锅中放入两片", - { - "type": "codespan", - "text": "生姜" - }, - "提味" - ], - [ - "开中小火后直接加入", - { - "type": "codespan", - "text": "五花肉" - }, - "，不需要放入食用油，每块", - { - "type": "codespan", - "text": "五花肉" - }, - "六个面都煎一下，煎至出油即可" - ], - [ - "将煎出的油倒出备用，并将", - { - "type": "codespan", - "text": "五花肉" - }, - "推至一边，加入 15g ", - { - "type": "codespan", - "text": "冰糖" - }, - "，翻炒至", - { - "type": "codespan", - "text": "冰糖" - }, - "融化；" - ], - [ - "融化后将五花肉与冰糖炒至融合上色，加入", - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "生抽" - }, - " 2 勺" - ], - [ - { - "type": "codespan", - "text": "老抽" - }, - " 3 勺" - ], - [ - { - "type": "codespan", - "text": "料酒" - }, - " 1 勺" - ], - "翻炒至上色；" - ] - } - ], - [ - [ - "加入", - { - "type": "codespan", - "text": "烧好的开水" - }, - "炖煮 40 分钟（刀工差的同学切的过大请自觉延长炖煮时间），并放入" - ], - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "生姜" - }, - " 2 片" - ], - [ - { - "type": "codespan", - "text": "香叶" - }, - " 3 片" - ], - [ - { - "type": "codespan", - "text": "八角" - }, - " 2 个" - ] - ] - } - ], - [ - "盖上锅盖煮至沸腾后，加入煮好扎好孔的", - { - "type": "codespan", - "text": "鸡蛋" - }, - "和", - { - "type": "codespan", - "text": "豆皮" - }, - "，开中小火，等待 40 分钟。（中途可适当翻搅防止粘锅）；" - ], - "打开锅盖，待汤汁快没有的时候开大火收汁（切记不可收干）；", - [ - "加入 2-3g ", - { - "type": "codespan", - "text": "盐" - }, - "，翻炒一下，就可以出锅了。" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻", - { - "type": "image", - "text": "红烧肉成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145819;1647146719&q-key-time=1647145819;1647146719&q-header-list=&q-url-param-list=&q-signature=75f13dd49a46bd9d82614ddf0e3319d1f5fc7379" - }, - { - "type": "image", - "text": "红烧肉成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145821;1647146721&q-key-time=1647145821;1647146721&q-header-list=&q-url-param-list=&q-signature=f3e0a18d2deab93e4e975a488cdcdf2ade6d64b5" - } - ], - "title": "红烧肉的做法" - }, - { - "no": 69, - "id": "c21a02f6c513c54d0d62efd4d96fa85b", - "name": "红烧茄子", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "大蒜", - "大葱", - "青辣椒", - "洋葱", - "西红柿", - "青茄子", - "盐", - "酱油", - "鸡蛋", - "面粉", - "淀粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "人数大于等于 2 人时最佳", - { - "type": "list", - "items": [ - "青茄子的数量 = 人数 * 0.7 个", - "青辣椒 = 人数 * 0.5 个", - "洋葱 = 人数 * 0.3 个", - "西红柿 = 1 个", - "大葱 = 半颗", - "大蒜 = 3 瓣", - "鸡蛋 = 1 个", - "面粉 = 青茄子数量 * 150 克", - "淀粉 = 面粉 / 4 克", - "酱油 = 茄子数量 * 7 克（向上取整）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "青茄子、青辣椒、西红柿、洋葱、大葱洗净。", - "大葱切 5 毫米宽的葱花，大蒜扒皮并拍碎，西红柿切 6 立方厘米左右的块，青辣椒、洋葱切 5g 左右的块。", - "茄子切菱形块（先切 2 公分左右厚的片，然后再把片切成 2 公分左右的条，最后斜刀切块儿...）。", - "将面粉倒入盆中，依次加入少量水，搅拌均匀，呈粘稠糊状。", - "加入淀粉，加入 30 克水，搅拌均匀。", - "将鸡蛋打到盆中，加入（面粉 / 20）克的盐，搅拌均匀。", - "将茄块倒入面糊中，搅拌使茄块的每一面都能沾上面糊。", - "开大火，热锅，加入 500 毫升的油，当能看到锅里的油冒出一丝烟时，调至小火，将茄块用筷子夹入到油锅，待所有的茄块下锅之后，调至中火，直到茄块变金黄色时捞出，将油倒出。", - "加入（人数 * 5）g 左右的油，放入大蒜、葱花，翻炒 15 秒，放入青辣椒块翻炒 30 秒，放入西红柿翻炒 30 秒。", - "放入炸好的茄块，加水面高度为锅内食材的 0.8 倍。", - "放入酱油和（人数 * 3）g 左右的盐。", - "等待，直到汤汁呈粘稠状（水位大概为剩余食材高度的 0.2-0.3 倍），开盖，盛出菜，关火。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在操作的第 4-6 步骤中要注意：\n一定要顺序执行，否则会有灾难性错误......", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "红烧茄子的做法" - }, - { - "no": 70, - "id": "383669bf417e2f621b5521cf85fb853a", - "name": "红烧鱼头", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "注：如果有可能，尽量另准备一把菜刀，超市或市场上均有廉价且刀片更厚的菜刀，刀片厚度在 5-7mm 为最佳。", - "大葱、姜、大蒜、香菜、美人椒", - "油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒", - "八角、干辣椒", - "鱼头一个", - "注：市场直接贩卖的鱼头一般分为两种：白鲢、花鲢。前者价格便宜，后者价格略贵，但口感也更佳！" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜仅有足够 2 人食用的版本。", - { - "type": "list", - "items": [ - "鱼头一个", - "大葱 200g", - "姜 80g", - "蒜瓣 3-4 个", - "美人椒 1/4 个", - "香菜 4 棵", - "八角两个，干辣椒五个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "原材料准备" - }, - { - "type": "list", - "items": [ - "葱、姜、蒜、香菜、美人椒分别清洗干净。", - "干辣椒与八角稍微冲洗即可。", - "大葱切两半。后半段大葱（葱白处）切段，每段长度约 4cm。前半段（葱叶处）先切段，再将每段劈为四瓣。", - "姜切片，每片厚度约 3mm。", - "大蒜拍碎。", - "拿出两棵香菜去根，切为 1.5cm 左右香菜碎。", - "将美人椒切为厚度为 3mm 左右的辣椒圈。", - "干辣椒切四段。" - ] - }, - { - "type": "heading", - "text": "腌制鱼头" - }, - { - "type": "list", - "items": [ - "注：下文所述的鱼身是购买鱼头时所附带的鱼肉。", - "将鱼头去鳞，清洗鱼头处未被清理干净的内脏。", - "剁去鱼鳍、清理鱼鳃。", - "将鱼头下巴与鱼身连接的地方剁开，鱼身剁块，鱼头剁成四/六瓣。", - "注：鱼的处理很难用文字完全表述，如果你有任何疑问的地方，可以搜索鱼头处理相关视频。", - "将剁好的鱼头进行清洗，最好洗掉鱼块上滞留的血水。", - "将清洗好的鱼块放入盆中，加入 5g 盐、10g 生抽、10g 料酒。放入葱（前半段切碎的那个）、1/3 姜片。将其拌匀，静置 1-2 小时（这取决于你的饥饿程度...）。" - ] - }, - { - "type": "heading", - "text": "最终步骤" - }, - { - "type": "list", - "items": [ - "加入 30ml 油，等待锅热...", - [ - "油热，将锅关至小火，如果你不明白为何要这样做，请查看", - { - "type": "page", - "text": "学习炒与煎", - "href": "../../tips/learn/学习炒与煎.md" - }, - "中的翻炒辅料。" - ], - "放入姜片，慢慢翻炒，以姜片中的大部分汁水被炒出，以金黄色为准。", - "放入葱段，翻炒至葱段略显发白。", - "放入蒜碎、八角、干辣椒，翻炒 5 秒。", - "将腌制好的鱼头倒入锅中，翻炒 2-3 分钟。", - "倒入 500ml 清水，加入 2g 盐、3g 鸡精、5g 生抽、3g 老抽、5g 料酒、2g 黑胡椒粉、3g 陈醋。", - "将两棵香菜放入锅中，盖上锅盖。", - "调至大火，将水烧开。", - "调至中火，慢焖入味。", - "当汤汁减少一半左右时，打开锅盖。", - "调至大火收汁，汤汁剩余 1/3 时，关火盛至小盆中。", - "注：将锅中的汤汁均匀淋到鱼头上，盛盘时可以将锅中煮的香菜放入小盆底部，这样能让你的成品菜好看又好吃。", - "将香菜放至已经盛出的鱼头上，把切好的美人椒圈放在香菜之上。", - "恭喜你色香味俱全的红烧鱼头出炉！" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - " WARNING", - "如果你没有使用过菜刀剁过肉类食物，那么我并不推荐你使用该菜单！！！", - "在操作中，锋利的菜刀可能会划伤你的手指，请一定要小心。" - ], - "title": "红烧鱼头的做法" - }, - { - "no": 71, - "id": "4b2beca30fbffdf3a4efc85a049c2cd8", - "name": "红烧鲤鱼", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "大葱、姜、大蒜、干辣椒", - "油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖", - "鲤鱼、五花肉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - " 2 人食用的版本。", - { - "type": "list", - "items": [ - "鲤鱼 2 斤左右", - "五花肉 100g", - "大葱 200g", - "姜 80g", - "蒜瓣 3-4 个", - "干辣椒两个", - "白糖 50g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - "注：下文所述的鱼是购买时卖家简易处理后的，已刮鱼鳞已去内脏。", - { - "type": "list", - "items": [ - "葱、姜、蒜、干辣椒分别清洗干净。", - "葱白处切段，每段长度约 4cm，再将每段劈为四瓣。", - "姜切片，每片厚度约 3mm。", - "一个大蒜拍碎切末，其余蒜切为二瓣。", - "干辣椒切四段。", - "五花肉切片，约 4cm*4cm。", - "清洗鱼。", - "鱼背肉厚处拉几道斜口，方便入味", - "锅里多倒点油，烧至 7 成热（刚刚开始冒烟），下入鱼炸 1 分钟左右至鱼皮稍稍变硬捞出备用（注意不要一下锅就拨弄鱼，等炸一会再拨弄、翻面），炸鱼的油倒出，锅里留一点底油", - "将锅里底油烧热，下入五花肉，煸出香味。", - "放入干辣椒、葱、姜、蒜瓣，翻炒 1 分钟。", - "将炸好的鱼倒入锅中。", - "沿锅边倒入 50ml 料酒（炒菜勺半勺）、50ml 陈醋（炒菜勺半勺）、50ml 味极鲜（炒菜勺半勺），20ml 老抽调色，1 匙蚝油提鲜，1 匙盐，50g 白糖（炒菜勺 2/3 勺）， 倒入清水没过鱼面。", - "调至中火，将水烧开。", - "调至小火，慢焖入味。", - "15min 左右，打开锅盖，挑出锅里的葱、姜、蒜、干辣椒。", - "调至大火收汁，汤汁剩余 1/4 时，撒点蒜末，关火盛出。", - "红烧鲤鱼出锅！" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "红烧鲤鱼的做法" - }, - { - "no": 72, - "id": "5926b2ccdd1b1b1176a442892cca75c5", - "name": "老式锅包肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "里脊肉", - "大葱", - "姜", - "胡萝卜", - "香菜", - "白醋", - "白糖", - "料酒", - "香油", - "酱油", - "盐", - "水淀粉", - "土豆淀粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "里脊肉 400g", - "大葱 50g", - "姜 30g", - "胡萝卜 200g", - "香菜 100g", - "白醋 40g", - "白糖 40g", - "料酒 5ml", - "香油 2ml", - "酱油 2g", - "盐 2g", - "水淀粉 10ml", - "土豆淀粉 100g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "切肉：猪里脊切片，薄厚要均匀。", - "腌肉：用盐少许，一勺料酒外加水淀粉抓拌均匀，腌制 15 分钟。", - "裹粉：猪里脊肉两面均匀的蘸上一层土豆淀粉。", - "调汁：白糖 40g，白醋 40g，酱油 2g，香油 2ml，盐 2g，水淀粉 10ml，倒在一起进行混合。", - "热油：加热到七成熟。", - "炸制：把肉片炸制金黄，炸两遍保持酥脆。", - "配菜：姜，大葱，胡萝卜切成丝，香菜切段。", - "调汁：锅里留少许底油，下葱丝姜丝煸炒出香味，倒入糖醋汁，煮沸冒泡。", - "出菜：快速下入炸制好的肉片，以及胡萝卜丝香菜段,快速翻炒均匀,关火即可盛盘." - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "肉片要炸两遍，否则达不到外焦里嫩的效果！" - ] - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "百度百科", - "href": "https://jingyan.baidu.com/article/17bd8e52ce682cc5ab2bb8a5.html" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "锅包肉是东北名菜，光绪年间始创自哈尔滨道台府府尹杜学赢厨师郑兴文之手，去东北餐馆，师傅都会问你锅包肉要老式的还是新式的，区别在于酸味来源不同，老式的就是白醋汁，新式的加了番茄酱。" - ], - "title": "老式锅包肉的做法" - }, - { - "no": 73, - "id": "083a15958b06b23860051bb25d55752b", - "name": "茄子炖土豆", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "土豆", - "肉", - [ - "辣椒（是青辣椒，而", - { - "type": "strong", - "text": "不是辣椒面或辣椒油" - }, - "）" - ], - "酱油", - "盐", - "蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "个人认为，当人数为 1-5 人时，味道最佳。", - { - "type": "list", - "items": [ - "茄子的数量 = 人数 * 1 个 （每个茄子约 150g）", - "土豆数量 = 人数 * 1 个（每个土豆约 150g）", - "肉量 = 人数 * 180 克", - "酱油量 = 人数 * 15 毫升", - "盐量 = 人数 * 5 克", - "辣椒量 = 50 克（调味，所以无论多少人都放这些。）", - [ - "蒜量 = 3 瓣（调味，所以无论多少人都放这些。注意是里面的小瓣 3 瓣，而", - { - "type": "strong", - "text": "不是3整头" - }, - "）" - ] - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将茄子、土豆、辣椒洗净，蒜扒皮并拍碎。", - "将茄子、土豆切成约 6 立方厘米左右的块，辣椒切成 5 克左右的小块，肉切成 3 厘米左右的丝。", - "开火，热锅，加入人数 * 13 毫升左右的油。", - "当能看到锅里的油冒出一丝烟时，放入辣椒。", - "煸出辣椒香气后，立刻放入肉，用铲子翻炒 30 秒。", - "放入土豆，翻炒 30 秒。", - "放入茄子，翻炒 30 秒。", - "放入酱油和盐，继续翻炒 5 分钟。", - "加入水，水面高度为锅内食材高度的 0.9 倍，并盖上锅盖。", - "等待，直到锅内水的高度剩余食材高度的 0.1 倍时，开盖，放入蒜，搅拌均匀，关火。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在操作的第 5-7 步骤中要注意：在此过程中注意锅底如果没有液体（油或水），则加 5 毫升左右的水再继续翻炒。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "茄子炖土豆的做法" - }, - { - "no": 74, - "id": "73818c94f01080ce33033df595557482", - "name": "菠菜炒鸡蛋", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "菠菜", - "鸡蛋", - "食用油", - "食用盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 1 人的份量：", - { - "type": "list", - "items": [ - "菠菜 350g", - "鸡蛋 2 个", - "食用油 10-15ml", - "食用盐 5-10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "菠菜去根，洗净，放在篮子里，沥水", - "将鸡蛋打入碗中，搅匀", - "热锅，加入 10ml 油", - "油热后，倒入鸡蛋液，中火翻炒 15 秒，先煎成蛋饼，然后再用锅铲切成小块", - "关火，将鸡蛋块 盛到盘子中，不要洗锅", - "重新开火，倒入 5ml 油，油热后，放入菠菜，大火 翻炒 15 秒后，倒入鸡蛋块，翻炒均匀", - "加入 5g 盐、100ml 饮用水，大火 翻炒 10 秒", - "关火，盛盘" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145822;1647146722&q-key-time=1647145822;1647146722&q-header-list=&q-url-param-list=&q-signature=6d8739650a5fb4c89d75bc2256f3eeff5c5887e1" - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜难度系数简单，营养丰富。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。" - ] - } - ], - "desc": [], - "title": "菠菜炒鸡蛋的做法" - }, - { - "no": 75, - "id": "f9529dbaf16ed1741b9c71c71a5b2489", - "name": "萝卜炖羊排", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "羊排", - "白萝卜", - "大葱", - "花椒", - "白芷（可选）", - "姜", - "料酒或者黄酒", - "食用盐", - "冰糖", - "水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "羊排 400g 左右", - "白萝卜一根", - "大葱一根", - "花椒 10 粒左右", - "姜 10g 左右，一般买一头姜，从中切大约 4 片左右即可", - "料酒或者黄酒 30ml-40ml", - "食用盐 10g 左右，大约小勺 3 勺", - "冰糖 2-4 粒", - "水：没过食材的量，需要 1000ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "萝卜去皮、滚刀切成 3-5cm 左右的大块，备用", - "羊排在购买时可以让卖家切好，因为家用刀一般难以切动，备用", - "羊肉冷水下锅，加入一半的料酒，一半的葱姜，煮 10 分钟左右去掉血腥，（可选）把焯的过程中出现的血沫子可以用勺盛出来", - "另起一锅冷水，放入切好的白萝卜，放入一半的冰糖，等水开后煮 5 分钟左右去掉白萝卜的辣味", - "盛出来焯好的羊排，放入高压锅中，加水没过所有食材后再增加大约 300ml 的水，将剩余的葱姜料酒，花椒，冰糖，白芷（可选），盐放入锅中，盖锅等待上汽后计时，中火炖大约 15 分钟左右。如没有高压锅，则放入普通锅中，炖大约 40 分钟到 1 小时。", - "关火，等待高压锅放气完毕，开盖，加入之前焯好的萝卜，调味，加入 3-10g 的食盐或者水，品尝汤的咸淡，", - "再开火，中火，高压锅上汽再炖 10 分钟左右，普通锅盖盖再炖 20 分钟左右", - "关火，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "萝卜炖羊排是一道常见家常菜，老少皆宜。一般初学者只需要最多 2 小时即可完成。" - ], - "title": "萝卜炖羊排的做法" - }, - { - "no": 76, - "id": "c8be83ac1873da36a289d91e0a5da11e", - "name": "葱煎豆腐", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "白豆腐", - "葱", - "青辣椒", - "盐", - "鸡精", - "平底锅" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜不提供一人版本。如果确定只有一个人食用，请在人数中代入 2。", - { - "type": "list", - "items": [ - "白豆腐的数量 = 人数 * 0.8 向上取整。", - "辣椒的数量 = 1.5 只/三人。", - "葱的数量 = 2 根/三人。", - "盐量 = 人数 * 3g。", - "鸡精量 = 人数 * 1.5g。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例，依口味调整。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "豆腐洗净。切约 5 mm 厚度，置于碟中。", - "葱洗净，除去根部，切成葱花，备用。", - "辣椒洗净，切开，去籽，切成 1cm * 1cm 状，备用、", - "热锅，加入人数 * 9ml 油。", - "油入锅后，使其均匀布于锅底，均匀放入豆腐，小火煎至金黄翻面。", - "待两面金黄，盛入碟中备用。", - "补油至覆盖锅底，倒入辣椒大火翻炒，并铲碾 3 分钟。", - "倒入豆腐，翻炒，加入盐与鸡精，中火翻炒 1 分钟后倒入 10 ML 水，大火收汁。", - "出锅前撒上之前计算好的葱花，起锅盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "葱煎豆腐的做法" - }, - { - "no": 77, - "id": "b80cf09bf654400e8f7da64fea238e0b", - "name": "蒜苔炒肉末", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉薄片", - "蒜苔", - "食用盐", - "生抽", - "食用油 ", - "蒜瓣" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "1 人食用版本", - { - "type": "list", - "items": [ - "蒜苔 1 扎（每扎蒜苔约 190g）", - "五花肉薄片 4 片（约 20g）", - "食用油 10ml", - "蒜瓣 2 瓣", - "生抽 15ml", - "食盐 2g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "蒜苔切成 5cm 小段，备用", - "五花肉切成 5mm * 5cm 丝状，备用", - "蒜瓣拍碎切成末，备用", - "热锅，锅内放入 10ml 食用油。等待 10 秒让油温升高", - [ - "放入蒜末，中火翻炒 ", - { - "type": "strong", - "text": "10 秒" - }, - " 将蒜末炒出香味" - ], - [ - "放入五花肉和 5ml 生抽，中火翻炒 ", - { - "type": "strong", - "text": "30 秒" - }, - " 将肉炒熟并上色" - ], - [ - "将蒜苔放入锅内并加入 10ml 生抽，翻炒 ", - { - "type": "strong", - "text": "30 秒" - } - ], - [ - "锅内加入 20g 水，中火翻炒 ", - { - "type": "strong", - "text": "5 分钟" - }, - " 将蒜苔炒至稍稍变软" - ], - [ - "最后加入 2g 食盐，中火翻炒 ", - { - "type": "strong", - "text": "30 秒" - }, - "，即可出锅装盘" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "加入食盐前可尝一下咸淡，自行决定是否增减盐量", - "选用五花肉薄片是因为切肉简单且不用腌制即可入味" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "蒜苔炒肉末是一道简单易做的菜。这是一道北方家常菜，以做法简单、味道上乘的特点，在广大北方人民群众中备受喜爱。" - ], - "title": "蒜苔炒肉末的做法" - }, - { - "no": 78, - "id": "cff0989fa3b06bd88e3c758c37f36f86", - "name": "血浆鸭", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鲜仔鸭肉", - "鲜鸭血（宰杀鸭子时加醋接鸭血，用筷子顺时针搅拌防凝固）", - "姜", - "蒜仔", - "葱", - "辣椒", - "酒（或者白酒、啤酒、米酒皆可）", - "生抽", - "料酒", - "盐", - "鸡精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份（建议 2-4 人份）：", - { - "type": "list", - "items": [ - "鲜仔鸭肉 2000g", - "鲜鸭血 250ml", - "姜 6 片 （根据个人吃辣喜好程度可多放 1-3 片姜）", - "蒜仔 6 瓣", - "香葱 2 根，切好备用", - "辣椒 1000g（根据个人吃辣喜好程度可选青椒，线椒，美人椒等，喜欢吃辣可增加 5-8 个小米辣或朝天椒，切好备用）", - [ - "酒（任选其一）：", - { - "type": "list", - "items": [ - "高度白酒 50ml + 水 150ml", - "啤酒 200ml", - "米酒 200ml" - ] - } - ], - "生抽 10ml", - "料酒 30ml", - "盐 8g", - "鸡精 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鲜仔鸭肉切成约 3cm 小块，加料酒、姜片，去除血水。", - "炒锅烧热，放入约 100ml 食用油，大火待油烧开，放入腌制好的鲜鸭肉，不断翻炒。", - "待鸭肉完全变色（肉眼可见泛白），放入酒，再加入 200ml 开水，刚好淹没鸭肉即可，盖上锅盖中火煮 15 分钟。", - "水开之后，打开锅盖放入姜蒜，翻炒一遍，盖上锅盖持续加热 10 分钟。", - "打开锅盖放入辣椒，不断翻炒，待至肉眼可见辣椒炒软，放入鲜鸭血，此时需要不断翻炒，确保每块鸭肉和每片辣椒都有鸭血的浸润（此乃血浆鸭的精髓）。", - "翻炒至肉眼可见鸭血均为黑色，加入盐，鸡精，香葱，（喜欢食用山胡椒油的朋友也可以在此时放入 3-6 滴山胡椒油）再次翻炒一到二次即可。", - "出锅盛盘，上桌食用。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意观察水位线，调整炉火大小，以防水烧干粘锅。", - "放入鲜鸭血时，需要不断翻炒搅拌，防止鸭血抱团凝固成块。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "血浆鸭(特辣)", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145823;1647146723&q-key-time=1647145823;1647146723&q-header-list=&q-url-param-list=&q-signature=68a6794f0b06ffccb6f5c1f30ab68362d3af67b7" - }, - { - "type": "image", - "text": "血浆鸭(微辣)", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145824;1647146724&q-key-time=1647145824;1647146724&q-header-list=&q-url-param-list=&q-signature=c29e4cec1da177daec4ebc05b8d68575dcd6cb21" - }, - "血浆鸭是湖南武冈特色传统名菜，香、脆可口，由于醋血的作用，不仅鸭骨酥而脆，就是姜和辣椒也变得不辣而甜净。一般初学者只需要 2 小时就可以完成。" - ], - "title": "家常血浆鸭的做法" - }, - { - "no": 79, - "id": "899be550fe74b22020f323a6e6e78c89", - "name": "西红柿土豆炖牛肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛肉一斤多一点（看你喜好）", - "土豆两三个（看喜好，锅能盛了为准）", - "西红柿拳头大小中等个头两三个", - "比拳头大一点的洋葱一个" - ] - }, - { - "type": "heading", - "text": "小料" - }, - { - "type": "list", - "items": [ - "葱一根，姜四片，料酒", - "花椒 3g", - "八角一个（半）", - "香叶两片", - "油 15ml 左右（若用牛腩可适量减少为 10ml 左右，看自己喜好）" - ] - }, - { - "type": "heading", - "text": "调味品" - }, - { - "type": "list", - "items": [ - "白糖 or 冰糖", - "酱油（千禾酿造生抽无添加），老抽", - "黑胡椒粉（白的也行）2g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "备菜" - }, - { - "type": "list", - "items": [ - "土豆去皮、切成 5cm 左右大块，备用", - "西红柿切十字花刀，开水烫后去皮，把中间的芯去掉，切 3cm 小块备用", - "葱切 4g 左右的葱花出来，剩下的掰成 5-8cm 大段", - "牛肉泡凉水半小时去血水，或凉水下锅煮至表面变白捞出，期间撇去浮末", - "洋葱切 0.5-1cm 小粒" - ] - }, - { - "type": "heading", - "text": "制作" - }, - { - "type": "list", - "items": [ - "全程中火", - "凉水没过牛肉，放入高压锅，放入葱段，姜片，放入 20g 左右料酒，上汽压 20min", - "取出牛肉后，切 5cm 大块（多大看你心情），挑出姜，汤盛到一个大碗里一会炖煮用", - "倒油，油四到五成热以后下花椒八角香叶，出香味之后糊之前挑出不用", - "下入牛肉，葱姜，炒香，炒多久都无所谓，看着有点要糊可以舀半炒勺汤，此下同理", - "炒香后加入生抽 15ml，料酒 15ml，胡椒粉，5-10g 番茄膏番茄酱或一个番茄罐头，加入洋葱炒至透明", - "（可选）可以加一点点盐使洋葱出水不容易糊，不要加太多，后面再调味", - "加入西红柿炒至西红柿化开软烂，倒入剩下的汤" - ] - }, - { - "type": "heading", - "text": "炖煮" - }, - { - "type": "list", - "items": [ - "中火开锅后，全程小火", - "出锅前 20-15min 加土豆并调味", - "依据个人口味边尝边加糖盐，合适为止", - "筷子戳牛肉软烂后出锅！" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "炖煮时保证汤加入的时候是温热的", - "炖煮时不要扣盖否则土豆会烂", - "炖煮时时不时翻动避免糊底", - "砂锅炖煮会更好吃，可以在炒锅里炒完倒到煮锅里炖，如果用砂锅开锅之前不要用大火避免裂开", - "酱油总量不要太多，汤汁浓缩的时候会变咸，稀的时候稍微淡点没事，炖煮时候觉得不够也可以再加酱油", - "不要用鸡精味精，会抢夺牛肉的鲜味", - "🤤🤤🤤" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "效果图", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145825;1647146725&q-key-time=1647145825;1647146725&q-header-list=&q-url-param-list=&q-signature=df0735b8e524ac033c90f20cfd3e8e72e1276112" - }, - "特点就是还挺好吃，牛肉是优质蛋白，换成牛腩更好吃。\n难度基本没有，90 岁老奶奶拄拐杖都能做。\n预计制作总时常 1～1.5h。炖的时间:做的时间≈3:1" - ], - "title": "西红柿土豆炖牛肉（腩）的做法" - }, - { - "no": 80, - "id": "1b937ab56a83006dad391c8310c46703", - "name": "西红柿炒鸡蛋", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "西红柿", - "鸡蛋", - "食用油", - "盐", - "可选：糖", - "可选：葱花" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "西红柿 = 1 个（约 180g） * 人数", - "鸡蛋 = 1.5 个 * 人数，向上取整", - "食用油 = 4ml * 鸡蛋/个", - "盐 = 1.5-2g * 人数", - "糖 = 0-2g * 人数", - "葱花 = 0-10g * 人数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "西红柿洗净", - [ - "可选：去掉西红柿的外表皮", - { - "type": "list", - "items": [ - "开水烫表皮，然后将西红柿放入冷水，剥去外皮" - ] - } - ], - [ - "西红柿去蒂，切成边长不超过 4cm 的小块，即为 ", - { - "type": "codespan", - "text": "西红柿块" - } - ], - [ - "将鸡蛋打入碗中，加入 ", - { - "type": "codespan", - "text": "1g * 人数" - }, - " 的盐，搅匀，即为 ", - { - "type": "codespan", - "text": "鸡蛋液" - } - ], - "热锅，加入食用油", - [ - [ - "油热后，倒入 ", - { - "type": "codespan", - "text": "鸡蛋液" - }, - "。翻炒至鸡蛋结为固体且颜色微微发黄，即为 ", - { - "type": "codespan", - "text": "半熟鸡蛋" - } - ], - { - "type": "list", - "items": [ - "根据口感偏好，可以调整翻炒时间" - ] - } - ], - [ - [ - "关火。将 ", - { - "type": "codespan", - "text": "半熟鸡蛋" - }, - " 盛盘，重新开火" - ], - { - "type": "list", - "items": [ - "注意：不要洗锅" - ] - } - ], - [ - "加入 ", - { - "type": "codespan", - "text": "西红柿块" - }, - "，锅铲拍打并翻炒 20 秒，或至西红柿软烂" - ], - [ - "向锅中加入 ", - { - "type": "codespan", - "text": "半熟鸡蛋" - }, - "，翻炒均匀" - ], - "加入剩余的盐、糖、葱花，翻炒均匀", - "关火，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜根据不同的口味偏好，存在诸多版本，包括且不限于：", - { - "type": "list", - "items": [ - "不加糖", - "不加葱花", - [ - "跳过 7~9 步，改为：\n 加入 ", - { - "type": "codespan", - "text": "西红柿块" - }, - "，与鸡蛋一起翻炒 20 秒，或至西红柿软烂" - ], - "第 4 步追加：\n 向鸡蛋中加入两滴醋，去除腥味，令鸡蛋更蓬松", - "第 9 步追加：\n 加入番茄酱或清水，增加汤汁", - "第 10 步修改：\n “加入剩余的盐” 改为 “加入两滴生抽”" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "西红柿炒蛋是中国家常几乎最常见的一道菜肴。它的原材料易于搜集，制作步骤也较为简单，所以非常适合新厨师上手，是很多人学习做菜时做的第一道菜。" - ], - "title": "西红柿鸡蛋的做法" - }, - { - "no": 81, - "id": "92f71f1c3fa9883fdae0ad2a0e0813cb", - "name": "西红柿牛腩", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "西红柿", - "牛腩", - "燃气灶（西红柿去皮用）", - "高压锅/砂锅/普通铝锅（铁锅）", - "2cm 两段葱段、两片姜片，葱花、姜各 10g", - "生抽、白胡椒粉，白糖，料/黄酒，八角三小片" - ] - }, - { - "type": "list", - "items": [ - "牛腩（挑选肥瘦相间的口感比较好）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "西红柿 3-4 个（每个约 200g）", - "牛腩 500g", - "食用油 20-30ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "牛腩切条、切块成长宽高均 2cm 左右，冷水下锅，开锅煮制 2 分钟去除血水，捞出冲洗干净", - "另起锅 2L 水烧开，加入 2cm 两段葱段、两片姜片、八角、料/黄酒 5-10ml，放入焯好的牛肉，盖盖炖制（砂锅 1 小时左右，高压锅炖肉模式 45 分钟左右），筷子能轻松插透就证明炖好了", - [ - "西红柿去皮：西红柿头部滑十字至腰线，筷子/刀叉从果蒂捅入，煤气灶小火，一边转动一边烤，及时拿下来查看，起皮后撕下来，切块。越小越好 （", - { - "type": "strong", - "text": "撕皮小心烫，去皮后的西红柿特别滑，慢切注意安全" - }, - "）" - ], - "起锅烧油，油温 7 成热，放入葱花、姜各 10g，番茄下锅，炒透炒出番茄红色，加入煮好的牛腩和原汤，原汤刚刚没过牛肉即可，根据个人口味放入盐、糖、生抽调味盖盖，开锅后大火继续炒制 3-5 分钟，待番茄汁呈中等粘稠程度后关火，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "用火注意安全、用火注意安全、用火注意安全", - [ - "用砂锅/铝锅炖肉时，水开后转中小火/小火，使用高压锅见", - { - "type": "page", - "text": "学习使用压力锅", - "href": "./../../../tips/learn/高压力锅.md" - } - ], - "教程中的番茄去皮方式是目前为止本人实践最快的方式", - "绝对不用番茄酱和少加佐料，尽可能还原食材的原味" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "西红柿牛腩汤汁浓厚酸甜可口，牛肉软绵醇香，搭配米饭绝配，妈妈再也不担心我吃饭了。一般初学者需要 90 分钟完成。" - ], - "title": "西红柿牛腩的做法" - }, - { - "no": 82, - "id": "608caac3ab44a688b73d1762e080de4e", - "name": "辣椒炒肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "青椒（吃辣的话推荐用杭椒，螺丝椒，不吃辣的用尖椒，甜椒）", - "猪瘦肉", - "盐", - "生抽", - "蚝油", - "大蒜", - "姜", - "酱油（可选）", - "豆豉（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜不提供一人版本。如果确定只有一个人食用，请在人数中代入 2。", - { - "type": "list", - "items": [ - "青椒的数量 = 人数 * 3 个。", - "肉量 = 人数 * 200g。", - "盐量 = 人数 * 3g。", - "生抽 = 人数 * 3ml。", - "蚝油 = 人数 * 3ml。", - "大蒜 = 人数 * 5g。", - "生姜 = 人数 * 5g。", - "酱油 = 人数 * 2ml。", - "豆豉 = 人数 * 3g。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "将", - { - "type": "codespan", - "text": "青椒" - }, - "洗净，去除", - { - "type": "codespan", - "text": "青椒把" - }, - "以及", - { - "type": "codespan", - "text": "青椒籽" - }, - "，再用", - { - "type": "codespan", - "text": "滚刀手法" - }, - "切好备用。" - ], - [ - { - "type": "codespan", - "text": "大蒜" - }, - "用刀拍一下，再横切成", - { - "type": "codespan", - "text": "蒜瓣" - }, - "，", - { - "type": "codespan", - "text": "生姜" - }, - "切碎成", - { - "type": "codespan", - "text": "姜末" - }, - "。" - ], - [ - "将", - { - "type": "codespan", - "text": "猪瘦肉" - }, - "切成", - { - "type": "codespan", - "text": "肉片" - }, - "（顺着猪肉的纹理切，即刀和肉的纹理呈水平线，出来的肉片，纹路呈“川”字）。" - ], - [ - "将切好的", - { - "type": "codespan", - "text": "猪肉" - }, - "洗净，放入空碗，再加入计算好的", - { - "type": "codespan", - "text": "生抽" - }, - "、", - { - "type": "codespan", - "text": "蚝油" - }, - "、", - { - "type": "codespan", - "text": "盐" - }, - "搅拌均匀，腌制 10 分钟。" - ], - [ - "热锅，不用倒油，把", - { - "type": "codespan", - "text": "切好的青椒" - }, - "放入锅中，大火干煸至虎皮状后，再加 2g", - { - "type": "codespan", - "text": "盐" - }, - "继续翻炒 1min 后捞起。" - ], - [ - "不用洗锅，大火热锅，加入人数 * 8ml", - { - "type": "codespan", - "text": "油" - }, - "，等待 30s，加入", - { - "type": "codespan", - "text": "蒜瓣" - }, - "、", - { - "type": "codespan", - "text": "姜末" - }, - "翻炒 15s。" - ], - [ - "加入腌制好的", - { - "type": "codespan", - "text": "猪肉" - }, - "倒入锅内翻炒 2min，再加入干煸过的", - { - "type": "codespan", - "text": "青椒" - }, - "翻炒 1min。" - ], - [ - "根据个人口味喜好加入", - { - "type": "codespan", - "text": "豆豉" - }, - "，最后加入", - { - "type": "codespan", - "text": "酱油" - }, - "，继续翻炒 30s。" - ], - "出锅，盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "strong", - "text": "辣椒只能选择青椒，螺丝椒为最优解，切勿选择其他品种辣椒！" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "⚠️注意：本道菜需要一定料理基础，不推荐新手尝试。" - ], - "title": "辣椒炒肉的做法" - }, - { - "no": 83, - "id": "5ea20d64b09a5b211bf2340f6e8e17ff", - "name": "酱牛肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛肉", - "香叶", - "姜", - "葱", - "老抽", - "桂皮", - "冰糖", - "花椒", - "料酒", - "生抽", - "盐", - "八角", - "黄豆酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "牛肉 2000 克", - "香叶 1 片", - "姜 3 片", - "葱半根", - "老抽 3 勺", - "桂皮 1 块", - "冰糖 7-8 粒", - "花椒 15 粒", - "料酒 6 勺", - "生抽 3 勺", - "盐 8 克", - "八角 4 个", - "黄豆酱 3 勺" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "牛肉浸泡 4-6 小时，加料酒、姜片，去除血水", - "牛肉切成 8cm，不超过 10cm 的肉块", - "牛肉放入锅中，加入冷水至水面没过牛肉，开锅至水沸腾开始计时，3 分钟后停火，捞出牛肉，用温水洗净", - "将洗净后的牛肉放入砂锅或炖锅，加水没过牛肉，开大火，放入除盐之外的其他配料。", - "水开之后，大火转为小火，持续加热 90 分钟，加盐", - "加盐后，继续小火 90 分钟（注：每 30 分钟确认水位线，要求至少达到牛肉面高度的 80%）", - "加热 180 分钟后，捞出牛肉，自然冷却，切片", - "上桌食用，其他牛肉建议不切片冷藏。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材（约每 30 分）。" - ] - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "下厨房app中我的食谱", - "href": "http://www.xiachufang.com/recipe/106670199/" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "酱牛肉", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145827;1647146727&q-key-time=1647145827;1647146727&q-header-list=&q-url-param-list=&q-signature=df7a0cb45627d96e1505b8eff3f4fced1aad4b76" - }, - "酱牛肉营养丰富，味道香，不论是当作主食还是佐餐都很棒。一般初学者只需要 3 小时即可完成。" - ], - "title": "家常酱牛肉的做法" - }, - { - "no": 84, - "id": "9726c99287ae8458b824358869905440", - "name": "酸辣土豆丝", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "土豆", - "大蒜", - "青椒", - "红椒", - "干辣椒", - "葱", - "生抽", - "陈醋", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "土豆 240g 左右（越细越长更好）", - "大蒜 4 瓣", - "青椒 0.5 个", - "红椒 0.5 个", - "干辣椒 3 个", - "葱 1 根", - "生抽 1 勺", - "陈醋 2 勺", - "盐 2g", - "食用油 10-15ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "土豆去皮、切丝（或用刨丝器）", - "切好的土豆丝用清水浸泡洗三遍，去除多余的淀粉，沥干备用", - "葱蒜干辣椒切小块，青红椒切丝。", - "热锅，小火热油爆香蒜和干辣椒。", - "加入青红椒翻炒几下，加入土豆丝翻炒至变色。", - "加一勺生抽，两勺陈醋，蒜末，最后加入盐翻炒均匀即可。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "清洗土豆丝淀粉一定要去干净，不然会全黏在一起", - "加入蒜末、盐后应尽快出锅，保留蒜香以及避免破坏口感。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "酸辣土豆丝是一道简单易做的菜。色泽光亮，酸辣可口。辅料辣椒富含维生素 C。该菜用料简单，好学易做" - ], - "title": "酸辣土豆丝的做法" - }, - { - "no": 85, - "id": "cff4195fd38985063546ab4c90a8eeb6", - "name": "韩式拌饭", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "米饭", - "鸡蛋", - "火锅牛肉卷", - "豆芽", - "蘑菇", - "胡萝卜", - "西葫芦", - "韩式辣酱", - "雪碧", - "芝麻", - "芝麻油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "米饭 1 碗 (400g)", - "鸡蛋 1 颗", - "火锅牛肉卷 6 卷 60g", - "豆芽 1 把 80g", - "蘑菇 50g", - "胡萝卜 1/4 根", - "西葫芦 50g", - "韩式辣酱 25ml", - "雪碧 2 瓶盖, 20ml", - "芝麻 少许", - "芝麻油 20ml", - "生抽 15ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "蔬菜清洗 切丝 放锅中翻炒 食材变软 便可称出", - "煮水 等沸腾时 焯牛肉卷 只需煮熟 大概三分钟即可捞出 ", - [ - "煎", - { - "type": "page", - "text": "溏心蛋", - "href": "../../breakfast/溏心蛋.md" - } - ], - [ - "将", - { - "type": "page", - "text": "米饭", - "href": "../../staple/米饭/米饭.md" - }, - "放在一个碗里 然后倒扣在大碗" - ], - "将准备好的蔬菜和肉卷依次绕圈放在米饭上面 将煎蛋放中间", - [ - "备酱汁", - { - "type": "list", - "items": [ - "两勺韩式辣酱（甜辣口）+ 一勺生抽 + 两瓶盖雪碧（减肥的话 可以放无糖雪碧）+ 少许芝麻 + 一勺芝麻油", - "搅拌上述酱汁，可以再加生抽和盐" - ] - } - ], - "将备好的酱汁倒在摆好盘的碗中" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "这是道非常简单的菜 过程会比较繁琐 但当将菜肉米饭酱汁搅拌起来吃会很满足", - "如果对外观有一定要求 可以用砂锅代替普通碗" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "韩式拌饭", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145829;1647146729&q-key-time=1647145829;1647146729&q-header-list=&q-url-param-list=&q-signature=3c310aa41922a37bf442af9672453d90aca6bf79" - } - ], - "title": "韩式拌饭的做法" - }, - { - "no": 86, - "id": "a3d4e301c3db41486decfa7298c5508b", - "name": "香干肉丝", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "猪里脊（可以买超市切好且称重好的肉丝）", - "香干", - "盐", - "生抽", - "淀粉", - "大蒜", - "青椒", - "鸡精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜提供的是一人版本。如果确定有多个人食用，请在人数中代入相应的系数。", - { - "type": "list", - "items": [ - "香干 = 人数 * 75g", - "青椒的数量 = 人数 * 5 个", - "肉量 = 人数 * 100g", - "盐量 = 人数 * 3g", - "生抽 = 人数 * 5ml", - "淀粉 = 人数 * 5g", - "大蒜 = 人数 * 5g（大约 3 个蒜瓣）", - "鸡精 = 2g" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备工作" - }, - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "肉丝" - }, - "（没有肉丝，自己切）用生抽(3ml)，生粉混合均匀待用。" - ], - [ - "将", - { - "type": "codespan", - "text": "青椒" - }, - "洗净，再用", - { - "type": "codespan", - "text": "滚刀手法" - }, - "切好备用。" - ], - [ - { - "type": "codespan", - "text": "大蒜" - }, - "横切成片，", - { - "type": "codespan", - "text": "香干" - }, - "切丝。" - ], - [ - { - "type": "codespan", - "text": "淀粉" - }, - "与水(10ml)混合，搅拌均匀。" - ] - ] - }, - { - "type": "heading", - "text": "起锅" - }, - { - "type": "list", - "items": [ - "干净锅适量油，不用等油热就倒入肉丝慢慢划散，肉丝熟了，立马捞出，留油到锅里。", - "将蒜片和香干放入锅中，加入 2ml 生抽，翻炒均匀。", - "2-3 分钟，看火大小，将青椒丝放入锅中混合，翻炒。", - "1 分钟后，放入肉丝混合。", - "倒入 2 淀粉水勾芡，加入盐 3g，鸡精 2g，翻炒 2-3 分钟出锅。", - "成品。" - ] - }, - "注意，不同的锅具或者灶台，会影响翻炒的时间，建议，不确定是否熟了，可以试吃下。" - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "strong", - "text": "辣椒选择青椒，螺丝椒为最优解，喜欢辣的可以加入小米椒切细碎，同青椒一起加入！" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "香干肉丝的做法" - }, - { - "no": 87, - "id": "b5d305b3983a10115a489eb7fc3b2c16", - "name": "香干芹菜炒肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "豆干", - "香芹/芹菜", - "猪肉", - "大蒜", - "辣椒：青椒或者红椒都可以", - "花椒：可选", - "盐", - "鸡精：可选", - "老抽", - "蚝油", - "食用油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，此数值大约是 2 个人的量。", - "每份：", - { - "type": "list", - "items": [ - "豆干：150g", - "香芹：4 根", - "猪肉：200g", - "蒜头：2 瓣", - "辣椒：4 个", - "花椒：6 粒（不喜欢可以不放，或者放花椒水）", - "盐：5g", - "鸡精：3g", - "老抽：8ml", - "蚝油：5ml", - "食用油：10-15ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "芹菜去叶切段、切成不超过 4cm 的条状，备用", - "香干切条，宽约小拇指，备用", - "蒜头切片或者剁成蒜泥都行，备用", - "辣椒切圈或者斜切成条都行，备用", - "热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高", - "放入花椒、大蒜爆香（可以吃姜的也可以额外放入一些姜片/姜丝）", - "加入猪肉炒至变色，再加入 8ml 老抽上色翻炒均匀（有豆瓣酱的，可以放入 3ml 豆瓣酱一起翻炒）", - "加入香干翻炒均匀（2 分钟左右）", - "加入辣椒翻炒均匀（1-2 分钟左右）", - "加入芹菜，放入 5g 盐翻炒 1 分钟", - "加入 3g 鸡精、5ml 蚝油翻炒均匀，即可出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "如果没有买到香芹，或者用的芹菜比较粗，可以考虑焯水，放入滚水中 1 分钟捞出，冷水冲洗（保持爽脆）", - "如果买到的豆干比较硬、紧实，也可以切条后再焯水", - { - "type": "link", - "text": "香干芹菜炒肉教程", - "href": "https://www.xiachufang.com/recipe/105987156/" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "香干芹菜炒肉", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145831;1647146731&q-key-time=1647145831;1647146731&q-header-list=&q-url-param-list=&q-signature=d6d6e8c5fecfb78b842869e289b1fb4f4e523c58" - }, - "香干芹菜炒肉是一道非常简单的家常菜小炒，据说多吃芹菜对于高血压有很好的缓解作用，加上香干和猪肉一起翻炒，还是很美味的。一般初学者只需要 30 分钟（含配菜时间）即可完成。" - ], - "title": "香干芹菜炒肉的做法" - }, - { - "no": 88, - "id": "25b24a3e9a101f495959b9d968cf05bc", - "name": "香菇滑鸡", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "大鸡腿", - "干香菇", - "姜", - "葱", - "蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "大鸡腿 2 个", - "干香菇 5 粒", - "姜 2 片", - "葱 2 颗", - "蒜 2 瓣", - "温水(30-40 ℃) 1/2 碗", - "料酒 15ml", - "生抽 30ml", - "盐 1.5ml", - "老抽 15ml", - "糖 15ml", - "香油 5ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "温水泡发干香菇", - "姜切小块，葱切段，蒜对半切小粒", - "鸡腿去骨（不去骨也可，只是略影响程序员吃饭的效率而已），切成小块", - "泡发的香菇一分为四，香菇水留着备用", - "鸡腿肉焯水 1 分钟，去除血沫和杂质", - "鸡腿肉中加料酒 15ml、生抽 15ml、盐 1.5ml、老抽 15ml，抓匀", - "油温 3 成，下入鸡腿肉煸炒，等鸡腿肉金黄后盛出备用", - "锅留底油，下入葱、姜、蒜炒香，香菇入锅，大火翻匀", - [ - "等待 20 秒会有香菇香味从锅中飘出，此时下入煸炒过的鸡腿肉，下入香菇水（全部，", - { - "type": "strong", - "text": "本程序员认为的灵魂操作" - }, - "）、糖 15ml、生抽 30ml" - ], - "转中火不盖盖，咕嘟 2 分钟收浓汤汁，淋入香油 5ml，撒上葱花后即可关火、装盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "鸡腿去骨操作较复杂，本人经验可供参考：", - { - "type": "list", - "items": [ - [ - "鸡腿于案板摆正，", - { - "type": "strong", - "text": "骨头正对程序员" - }, - "，从头部划一刀至最底部，刀口要深，确保有碰到骨头" - ], - "用手扒拉肉到两边", - "用刀尖隔开骨头上沾着的肉", - "鸡腿翻面，刀紧贴骨头插入，挑断骨头与肉的连接点", - "用刀尖切断最后的粘连即可" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "香菇滑鸡", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDuGMcUzqe_TiaF71KtPLXnfAftCydx6MUuXgKZUHR6LxYC7Df8wkQjVZUHYUvbNSW&q-sign-time=1647145832;1647146732&q-key-time=1647145832;1647146732&q-header-list=&q-url-param-list=&q-signature=d693ca30cdb305071011618791dc0bad833914c5" - } - ], - "title": "香菇滑鸡的做法" - }, - { - "no": 89, - "id": "9faed42d3a917ec593a123838d54c64e", - "name": "鱼香肉丝", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "里脊肉 200g", - "胡萝卜 100g", - "青椒 100g", - "木耳（干） 5g", - "生抽 10ml", - "料酒 5ml", - "蛋清 1 个", - "淀粉 10g", - "醋 15ml", - "白糖 10g", - "盐 5g", - "姜 20g", - "葱 20g", - "蒜 2 瓣", - "豆瓣酱 15g" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜仅有足够 1-2 人食用的版本。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "制作腌料和香碗汁" - }, - { - "type": "list", - "items": [ - [ - [ - "制作", - { - "type": "codespan", - "text": "腌料" - }, - "：将下列原料混合：" - ], - { - "type": "list", - "items": [ - "生抽 5ml", - "料酒 5ml", - "淀粉 5g", - "水 20ml", - "蛋清 1 个" - ] - } - ], - [ - [ - "制作", - { - "type": "codespan", - "text": "香汁" - }, - "：将下列原料混合：" - ], - { - "type": "list", - "items": [ - "生抽 5ml", - "醋 15ml", - "白糖 10 克", - "盐 1 克", - "淀粉 5g", - "水 20ml" - ] - } - ] - ] - }, - { - "type": "heading", - "text": "处理原料" - }, - { - "type": "list", - "items": [ - [ - "用", - { - "type": "codespan", - "text": "腌料" - }, - "腌制里脊肉 15-30min。注意将肉抓匀。" - ], - "干木耳泡一个晚上，洗净，切成小块。", - "青椒洗净，去蒂，切成丝。", - [ - "胡萝卜洗净，切成丝，将胡萝卜丝", - { - "type": "page", - "text": "焯水", - "href": "../../tips/learn/学习焯水.md" - }, - "。" - ], - "姜、蒜切沫。", - "葱切成 5mm 的小段。" - ] - }, - { - "type": "heading", - "text": "炒熟各种材料" - }, - { - "type": "list", - "items": [ - "将锅烧热，加入 15ml 油。", - "向锅内倒入准备好的腌肉，快速滑散至变白，盛出备用。", - "将锅烧热，加入 5ml 油。", - [ - "倒入全部", - { - "type": "codespan", - "text": "葱" - }, - "、", - { - "type": "codespan", - "text": "姜" - }, - "、", - { - "type": "codespan", - "text": "蒜" - }, - "、", - { - "type": "codespan", - "text": "豆瓣酱" - }, - "。" - ], - [ - "倒入全部", - { - "type": "codespan", - "text": "胡萝卜" - }, - "，翻炒 20s 后，放入青椒和木耳，翻炒 2min。" - ], - [ - "倒入", - { - "type": "codespan", - "text": "炒过的肉" - }, - "。快速翻炒均匀。注意不要炒超过 20 秒。" - ], - [ - "倒入", - { - "type": "codespan", - "text": "香汁" - }, - "。快速翻炒均匀。注意不要炒超过 15 秒。" - ], - "关火，盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "鱼香肉丝的做法" - }, - { - "no": 90, - "id": "acc70642f4c93c41f655216c0e994835", - "name": "鱼香茄子", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "肉末", - "盐", - "糖", - "味精", - "生抽", - "老抽", - "醋", - "水淀粉", - "豆瓣酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "下述材料为一人份，多人可根据人数按比例增加配料的量。", - { - "type": "list", - "items": [ - "茄子 2 根", - "肉末 20g", - "盐 3-5g", - "糖 5-10g", - "味精 5g", - "生抽 10ml", - "老抽 5ml", - "醋 10ml", - "水淀粉 100ml", - "豆瓣酱 20-30g", - "小葱、姜、蒜、小米辣 （根据自己口味）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "将茄子切成条。", - "", - [ - " ", - { - "type": "image", - "text": "bz1", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=75ebe9f3f9308bf7283b4252f022ef2fa6fc19d4" - } - ] - ], - [ - "将肉切成肉沫，葱姜蒜切碎、小米椒切丁。", - "", - [ - " ", - { - "type": "image", - "text": "bz2", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=75ebe9f3f9308bf7283b4252f022ef2fa6fc19d4" - } - ] - ], - "调鱼香汁：碗中放入盐、味精、糖、生抽、老抽、醋、水淀粉搅拌均匀。", - [ - "锅中倒入 300ml 油，开小火（小火容易掌控），等油温七成热（小火大约 40 秒，有烟冒出）放入茄子炸两分钟，当茄子边缘微黄就捞出。多出的油可以盛出以后炒菜用。", - "", - [ - " ", - { - "type": "image", - "text": "bz4", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=b3a5bef7ae4851e05d53a3016650a5a19b4fe70f" - } - ] - ], - [ - "锅中留 15-30ml 油，倒入肉沫炒至颜色变白就盛出来。", - "", - [ - " ", - { - "type": "image", - "text": "bz5", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=aa3d36ed0cd877e0a305bb1e156a11cb05fd800f" - } - ] - ], - [ - "锅中倒入 15-30ml 油，放入豆瓣酱、葱白、姜、蒜炒香，然后倒入肉沫翻炒均匀。", - "", - [ - " ", - { - "type": "image", - "text": "bz6", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=b3a5bef7ae4851e05d53a3016650a5a19b4fe70f" - } - ] - ], - [ - "加入适量清水（不没过茄子），倒入茄子、倒入料汁，爆炒入味收汁。最后放入葱翻炒均匀，就可以起锅了。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=aa3d36ed0cd877e0a305bb1e156a11cb05fd800f" - } - ] - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "茄子看个人喜好，可以去皮，肉沫也可以多放一点。", - [ - "参考: ", - { - "type": "link", - "text": "鱼香茄子详细步骤", - "href": "https://www.zhms.cn/recipe/kbbrl.html?source=2" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "yuxiangqiezi", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145834;1647146734&q-key-time=1647145834;1647146734&q-header-list=&q-url-param-list=&q-signature=fad9a847d08d86af1138c1adda73a2bbd1683dd1" - }, - "这个菜真的超级下饭，当个干饭王吧。" - ], - "title": "鱼香茄子的做法" - }, - { - "no": 91, - "id": "879344dba80275ba1a30a8c204c1f6cd", - "name": "鳊鱼炖豆腐", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鳊鱼（鱼可以让摊主帮你处理好）", - "老豆腐", - "姜", - "葱", - "蒜", - "老抽", - "桂皮（可选）", - "冰糖", - "干辣椒（不吃辣可以不放）", - "料酒", - "生抽", - "盐", - "八角（可选）", - "香叶（可选）", - "热水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注：这个量大概是 2-3 个人的量", - "每份：", - { - "type": "list", - "items": [ - "鳊鱼：550 克（一斤左右）", - "老豆腐：400 克", - "姜：5 片", - "葱：半根（50 克）", - "蒜：4 个", - "老抽：2ml（不太喜欢重口的可以不放）", - "桂皮：1 块", - "冰糖：5 块", - "干辣椒：4-6 个（根据个人口味选择）", - "料酒：5ml", - "生抽：4ml", - "盐：5-8 克（根据个人口味选择）", - "八角：1 个", - "香叶：1-3 片", - "食用油：10ml", - "热水：400 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟", - "老豆腐切块后放入水中备用", - "锅中加油，可以放点盐在锅里，防止煎鱼的时候粘锅，把腌制的鱼用厨房纸擦干水分，把鱼放到锅中，两面都煎一下", - "等两面都煎好时，把鱼推向锅边一点，留点空间放入葱姜蒜，干辣椒，香叶，八角炒出味道", - "炒出佐料香味后，加入料酒，生抽，老抽，冰糖，桂皮，倒入热水，水量和鱼平齐或者少点", - "大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火", - "小火烧 10-15 分钟，然后大火收点汁，即可出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "鱼的两面，各煎 2-4 分钟即可", - "煎鱼的时候全程中小火", - "最后出锅时，加入一些切碎的大蒜，味道会更好" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "鳊鱼炖豆腐", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145836;1647146736&q-key-time=1647145836;1647146736&q-header-list=&q-url-param-list=&q-signature=368d78af60f5dae016719e4039fef5b93f243425" - } - ], - "title": "鳊鱼炖豆腐的做法" - }, - { - "no": 92, - "id": "506e4cdc3aa25ac98b8ca67391635148", - "name": "微波炉鸡蛋羹", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - "人数最大为 3。超过 3 人的情况下，需要分多次制作。", - { - "type": "list", - "items": [ - "鸡蛋", - "水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋 2 个 * 人数", - "水 120ml * 人数", - "虾皮 10 个 * 人数（可选）", - "酱油（可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将鸡蛋打入可使用微波炉加热的陶瓷碗中，使用筷子将其打散。", - "加入水，搅拌均匀。", - "将虾皮放入碗中，搅拌均匀，保证所有虾皮不会堆积在一起。", - "将此碗及内容物放入微波炉中，高火加热 1-1.5 分钟。", - "小心地从微波炉中拿出碗（真的很烫）。", - "如果选择放入酱油，则确保酱油在鸡蛋羹表面流动后能以最薄的形式沾满鸡蛋羹表面即可。", - "开心的享受鸡蛋羹" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "一定要确保将鸡蛋打散，否则可能会发生轻度鸡蛋爆炸。\n", - "鸡蛋和水不能超过碗容量的 2/3，否则可能发生溢出。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "微波炉鸡蛋羹是一个简单易制作的菜。非常适合夜间突然饿了的时候充当夜宵，快捷简单。" - ], - "title": "微波炉鸡蛋羹的做法" - }, - { - "no": 93, - "id": "d2ffc321468e7795921638af3470625b", - "name": "鸡蛋羹", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "食用盐", - "香油", - "生抽 / 味极鲜", - "白醋（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 1 人的份量：", - { - "type": "list", - "items": [ - "鸡蛋 2 个", - "食用盐 3g", - "白醋 2ml", - "香油 2-4ml", - "生抽 / 味极鲜 8ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "两个鸡蛋放入碗中打散", - "加入食用盐 3g，增加底味（盐起到了重要的凝固作用）", - "加入 2ml 白醋，去除鸡蛋的腥味（可选，加入米醋也行，但米醋的颜色会使鸡蛋微微发黑）", - "向碗中加入鸡蛋体积 1-1.5 倍的纯净水，搅拌均匀（1 倍的水鸡蛋更弹，1.5 倍的水鸡蛋更嫩）", - "过滤蛋液，去掉蛋液中的浮沫（可选，不过滤蒸出来的蛋会有气泡，不好看）", - "向任意一口锅中加入 50ml 清水，水烧开后，放入盛有鸡蛋的碗", - [ - "蒸", - { - "type": "strong", - "text": "10 分钟" - }, - "后，关火，出锅（蒸碗要盖盖或者保鲜膜，减少水汽进入，就不会变成蜂窝状）" - ], - "加入香油和生抽即可享用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "上面介绍的是“基类”水蒸蛋，可以在此基础上“继承”，添加诸如火腿肠、肉馅、虾皮等材料，丰富鸡蛋羹的口感。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "鸡蛋羹成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145838;1647146738&q-key-time=1647145838;1647146738&q-header-list=&q-url-param-list=&q-signature=1542fb2c49b05218e70d5fc9117c194bffaeeec9" - }, - "鸡蛋羹，又称水蒸蛋，不需要准备复杂的食材，是一道简单快捷易做的菜，当早餐或是正餐都可，制作时常约为 15 分钟。" - ], - "title": "鸡蛋羹的做法" - }, - { - "no": 94, - "id": "8009ca8acd8f73c62c2f7e8bcea4c63b", - "name": "麻辣香锅", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "青菜（油菜、油麦菜、菠菜）", - "无骨肉（猪肉、牛肉、鸡肉、鱼丸、火腿肠）", - "干豆腐", - "北京麻辣方便面", - "干辣椒", - [ - "麻辣香锅调料（", - { - "type": "link", - "text": "示例图片1", - "href": "https://recipes-1258617162.cos.ap-beijing.myqcloud.com/malaxianguo-frontside.jpg" - }, - "、", - { - "type": "link", - "text": "示例图片2", - "href": "https://recipes-1258617162.cos.ap-beijing.myqcloud.com/malaxiangguo-backside.jpg" - }, - "）" - ] - ] - } - ] - }, - { - "text": "计算", - "content": [ - "此数值大约是 3 个人的量。", - { - "type": "list", - "items": [ - "青菜共需 455 克，其中油菜、油麦菜、菠菜的比例按自己喜好分配即可", - "无骨肉共需 430 克，其中猪肉、牛肉、鸡肉、鱼丸、火腿肠的比例按自己喜好分配即可", - "干豆腐 152 克", - "北京麻辣方便面 1 袋", - "干辣椒 5 克", - "麻辣香锅调料 110 克" - ] - }, - "以上内容中，青菜、无骨肉、干豆腐、北京麻辣方便面的配比为推荐配比，如果你有自己喜欢的食材，可以按喜好重新分配比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "烧开一锅水（水量能没过第 2-4 步中的食材即可）。", - "在开水中放入青菜，焯 5 分钟左右后盛出备用。", - "在开水中放入无骨肉，焯 4 分钟左右后盛出备用。", - "在开水中放入北京麻辣方便面，煮 2 分钟后盛出备用。", - "倒出开水，擦干锅具，放入 105 克食用油，大火加热 30 秒。", - "放入麻辣香锅调料，翻炒 20 秒。", - "放入干辣椒，翻炒 10 秒。", - "放入焯过的青菜，改中火，翻炒 3 分钟。", - "放入焯过的无骨肉，翻炒 3 分钟。", - "放入煮过的北京麻辣方便面，用筷子翻动 1 分钟。", - "关火，出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "关于火候的说明：", - { - "type": "list", - "items": [ - "大火通常温度在 240 摄氏度左右，以电磁炉为例，输入功率大约 2 千瓦左右。", - "中火通常温度在 120 摄氏度左右，以电磁炉为例，输入功率大约 1.4 千瓦左右。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "麻辣香锅的做法" - }, - { - "no": 95, - "id": "3a48e3a8e2d2c486a253599e937c16f7", - "name": "黄油煎虾", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鲜虾（强推肉质紧实的九节虾，普通明虾也可以）", - "黄油（推荐安佳，一次用一小盒 7g）", - "黑胡椒粒（瓶磨的那种）", - "生抽", - "盐", - "白糖", - "米酒" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鲜虾 300g", - "黄油 7g", - "黑胡椒粒 大概 15ml", - "食用油 45ml", - "生抽 10ml", - "米酒 5ml", - "白糖 10ml", - "盐 2.5ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用", - "调制酱汁：小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用", - "中大火热锅，热锅内放入食用油，等待 10 秒让油温升高", - "虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒", - "虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒", - "大火翻炒 15 秒左右收汁即可装盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "虾开背才更好入味，不过处理时切记切记小心用刀，新手容易伤到手", - { - "type": "link", - "text": "冯小厨的菜谱", - "href": "https://www.bilibili.com/video/BV1g541177cd" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145839;1647146739&q-key-time=1647145839;1647146739&q-header-list=&q-url-param-list=&q-signature=29816effd57beb8226aa99f7dcd0eb7ccbb89f29" - }, - "黄油煎虾是一道制作相对简单、风味极佳的菜式，主要耗时在于处理活虾，总耗时在一个小时内，适合初学者进行烹饪。" - ], - "title": "黄油煎虾的做法" - }, - { - "no": 96, - "id": "0cc027f236ea06537890cebc8c932e54", - "name": "黄瓜炒肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "黄瓜", - "猪瘦肉", - "食用油", - "生抽", - "盐", - "蒜", - "小米辣" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "黄瓜 = 100 克 * 人数", - "猪肉 = 50 克 * 人数", - "油量 = 50 克 * 人数", - "盐量 = 10 克 * 人数", - "酱油 = 5 克 * 人数", - "蒜瓣 = 2 瓣 * 人数", - "小米辣 = 1 根 * 人数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将猪瘦肉切片，放入碗中，倒入食用油 10 克，生抽，搅拌均匀，腌制 10 分钟", - "将黄瓜切去 5 厘米的头尾，剩余部分斜着切成 0.5 厘米的薄片", - "将黄瓜倒入碗中，撒上盐 8 克，搅拌均匀，腌制 5 分钟", - "将蒜瓣去皮，压扁，切成蒜末备用", - "将小米辣去丁切分成均匀 0.5 厘米的段状", - "热锅，倒油 40 克，等油温到冒烟，放入蒜蓉小米辣翻炒 5 次", - "放入腌制好的猪瘦肉，翻炒至肉熟变色", - "放入黄瓜，加入盐 2 克，翻炒均匀半分钟，出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "黄瓜炒肉的做法" - }, - { - "no": 97, - "id": "ec1557fea0b95f864d607b8b49f6b536", - "name": "凉皮", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "凉皮、面筋", - "盐、鸡精、蚝油、生抽、老抽、香油、香醋、芝麻酱（原味芝麻酱最佳）", - "黄瓜、大蒜、绿豆芽", - "盆、碗、盘子、蒜臼" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "凉皮用量为 300 g/人 向下取整。", - "芝麻酱的用量为 30 g/人 向下取整。", - "黄瓜 100g/人、绿豆芽 50g/人。" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备工作" - }, - { - "type": "list", - "items": [ - "锅中加入 500ml 水。煮沸。", - "将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。", - "黄瓜切丝放入盘中备用", - "将 10g 蒜瓣剥皮、放入蒜臼中加入 1g 盐。锤成蒜泥，加入 10g 自来水。放置备用。", - "注：超市购买来的凉皮表面一般会有食用油，如果这让干净的你对超市不信任，可以使用自来水清洗。面筋同样。", - "注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。" - ] - }, - { - "type": "heading", - "text": "盐水调配" - }, - { - "type": "list", - "items": [ - "准备小碗，加入 3g 盐、2g 鸡精、5g 生抽、1g 老抽、1g 香油、2g 蚝油、香醋 5g、（盐、香醋均可根据个人口味酌量添加，以上数据只是大众口味）。", - "以上调料加入 25-35g 温水（据个人咸淡程度），使用筷子将其拌匀、溶解。静置一旁冷却。" - ] - }, - { - "type": "heading", - "text": "芝麻酱调配" - }, - { - "type": "list", - "items": [ - "注：以下计量均为一人份，如果有 n 人，请自觉将计量乘以 n", - "拿出小碗，将准备好的芝麻酱放入其中。", - "加入 4g 盐、3g 鸡精、5g 生抽、1g 老抽、3g 蚝油。", - "使用筷子将其调料与芝麻酱拌匀。", - "加入 10g 清水将其拌匀。", - "上一步骤重复 2、3 次（次数根据个人对芝麻酱的浓稠程度而定）。" - ] - }, - { - "type": "heading", - "text": "最终步骤" - }, - { - "type": "list", - "items": [ - "拿出我们的小盆，加入我们准备好的凉皮。", - "倒入盐水，使用筷子将其拌匀。随之盛入小碗（盐水一并倒入碗中）。", - "豆芽放置凉皮上、面筋随后放上。", - "将调配好的芝麻酱从面筋上方倒下。", - "撒上黄瓜丝。", - "如有喜爱可以适量加入辣椒油。", - "恭喜你色香味俱全的家常凉皮出炉！" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "凉皮的做法" - }, - { - "no": 98, - "id": "73ce817ab8d4f4986d93334457664325", - "name": "懒人蛋挞", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "需要烤箱 1 个（有上下火功能的最佳，也可以没有）", - "隔热手套 1 双", - "网购蛋挞液 1 盒，蛋挞皮 1 盒（附近的大超市也可以，比如家乐福、沃尔玛等等）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "蛋挞皮 1 个", - "蛋挞液约 10ml，到达挞皮的 4/5 左右最佳" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "烤箱 200 度，预热 10 分钟", - "在烤盘上放上蛋挞皮，蛋挞皮中倒入蛋挞液约 10ml，具体分量需要看蛋挞皮大小，通常倒入 4/5 即可", - "将烤盘放入烤箱内，上下火 190 度，烤 20 - 35 分。如果想快速烤出蛋挞液上的焦褐斑点，需要上火更高一些，通常是 200 - 210 度", - "蛋挞液烤出焦褐斑点，蛋挞皮完全蓬松冒油即可" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，可以根据焦褐斑大小适当调整时间，如果需要", - "可以在蛋挞中加 10g 左右碎芝士，就是一道芝士蛋挞啦~" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "蛋挞成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145840;1647146740&q-key-time=1647145840;1647146740&q-header-list=&q-url-param-list=&q-signature=304c06d5e36e2ff19aa6340d901b2bb61feda30d" - }, - "蛋挞是一道常见的可口甜品，通常而言制作蛋挞是需要调和蛋挞液和制作蛋挞皮的，这个过程比较复杂和耗时，但是网购半成品恰恰解决解决以上的难题，初学者只需 40 分左右就可以完成。从今往后只要家里有烤箱，你也可以化身烘焙达人，帮家人烤蛋挞！" - ], - "title": "懒人蛋挞的做法" - }, - { - "no": 99, - "id": "d0314b5b90a49a818a3609641cf843c1", - "name": "速冻水饺", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "未过期的一袋速冻水饺", - "黑醋 （可选，10-20ml）", - "姜 一小块（可选，50 克）", - "香油 （可选, 1~3 滴）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "每人可以食用 7～10 个水饺", - "一个水饺约需要本身体积两倍的水（饺子倒入锅内时，水的高度应一至两倍于饺子的高度，即饺子高度为 1，水高度则为 1~2）" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "烧开水" - }, - { - "type": "list", - "items": [ - "中火，将水倒入锅中，静候水煮沸。" - ] - }, - { - "type": "heading", - "text": "下水饺" - }, - { - "type": "list", - "items": [ - "将饺子倒入锅中。", - "倒入锅前可以适当用水过一下。" - ] - }, - { - "type": "heading", - "text": "搅拌" - }, - { - "type": "list", - "items": [ - "倒入饺子后，可以用炒菜勺子或铲子搅水，但要注意不要铲到饺子上，以避免粘锅上撕破皮或互相粘连造成粘连处夹生。", - [ - "频率不需要太高，平均每 ", - { - "type": "codespan", - "text": "30" - }, - " 秒摇 ", - { - "type": "codespan", - "text": "3" - }, - " 秒，饺子浮起后不需要再做此步。" - ], - "饺子浮起及水再次煮沸后，用炒菜勺子盛起一个饺子观察，如果面皮有夹生可用炒菜勺子舀入一至两勺凉水（约 100g），将水降温，然后继续煮至沸腾，此间重复此观察、搅拌操作，最多加两次水就能全熟。" - ] - }, - { - "type": "heading", - "text": "盛饺子" - }, - { - "type": "list", - "items": [ - "所有饺子浮起后（下饺子后约 8 分钟）用铲子或漏勺把饺子铲入盘或碗中，装盘后即可食用。" - ] - }, - { - "type": "heading", - "text": "刷锅" - }, - { - "type": "list", - "items": [ - "吃完饺子后，等锅内水温降低，将水倒掉并用洗洁精及时刷锅，不然过段时间锅内煮过的面粉会在锅壁形成黏糊糊的物质。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "可以搭配黑醋食用。建议用量：10-20ml。", - "或把姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。", - "或在搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "饺子是一种源自中国的一种以面皮包馅、形如半月或元宝形的食物。饺子是在农历新年和冬至等节日的重要食品。通常由碎肉和蔬菜馅料包裹成一片薄生面团后包好密封。而饺子的缺点在于难以制作。不妨选择购买速冻水饺来快速在家里吃上热气腾腾的饺子。" - ], - "title": "速冻水饺的做法" - }, - { - "no": 100, - "id": "4adaa59fa79cc8724f582299118f69b8", - "name": "速冻汤圆", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "速冻汤圆", - "微波炉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "速冻汤圆：11 个。数量取决于碗的大小。保证放入的汤圆最高不超过碗高度 - 5mm。" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "取出速冻汤圆，放入碗中。", - "倒入开水，直至浸没汤圆。", - "微波炉高火 4 分钟。", - "假如汤圆均已吸水膨胀，则已熟。", - "如果没熟，再加热 1 分钟。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "注意先加汤圆再加热水，不要颠倒，不然汤圆倒入热水可能会溅出烫伤。以及无法控制水面高度可能溢出。", - "假如微波炉里碗太烫无法取出，可以用毛巾，或者某些微波炉可以连托盘一起取出。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "速冻汤圆", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145842;1647146742&q-key-time=1647145842;1647146742&q-header-list=&q-url-param-list=&q-signature=046896728147a5feabf65852803b7881634bc83d" - }, - "速冻汤圆是一道简单易做的菜。一般初学者只需要 6 分钟即可完成。" - ], - "title": "速冻汤圆的做法" - }, - { - "no": 101, - "id": "32dfec80e786af6ef5015e82b2d3c9f2", - "name": "速冻馄饨", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "未过期的一袋速冻馄饨（自带调味料包更佳）", - "电饭煲（推荐品牌小米智能电饭煲）", - "盐（速冻馄饨无调味料包时）", - "鸡精（速冻馄饨无调味料包时）", - "胡椒粉（速冻馄饨无调味料包时）", - "香油（速冻馄饨无调味料包时）", - "香菜 1 根（可选）" - ] - }, - "注意，使用的烹饪工具不同速冻馄饨可能有不同的做法，这里仅介绍使用「电饭煲」的做法。\n" - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "每人一顿可以食用 12～20 个馄饨", - "当所有馄饨放入电饭煲中时，能刚好没过所有馄饨的水乘以 2~3 倍的水量（一人食用的馄饨约需要 600ml 水量）" - ] - }, - "使用上述条件，按食用人数计算材料用量。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "烧开水" - }, - { - "type": "list", - "items": [ - "将水倒入电饭煲中，按炖或煮的模式运行 35 分钟左右，此时揭开电饭煲应看到水为沸腾状态。" - ] - }, - { - "type": "heading", - "text": "下馄饨" - }, - { - "type": "list", - "items": [ - "将速冻馄饨小心放入水中，注意不要烫伤。", - "放入电饭煲前可以适当用水过一下。", - "如果馄饨有调料包，此时可一并加入水中。" - ] - }, - { - "type": "heading", - "text": "煮馄饨" - }, - { - "type": "list", - "items": [ - "盖上电饭煲，按同样炖或煮的模式运行 20 分钟左右。" - ] - }, - { - "type": "heading", - "text": "盛馄饨" - }, - { - "type": "list", - "items": [ - "将所有馄饨连同能没过所有馄饨的水一同盛入碗中。", - "如果此前没有加入调料包，此时可按自身口味轻重加入盐、鸡精、胡椒粉、香油调味。", - "也可撒上 5~8 片香菜叶佐味（仅适用于对香菜味道不敏感的人）。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "出锅后也可以加入水煮荷包蛋（", - { - "type": "page", - "text": "太阳蛋", - "href": "../../dishes/breakfast/太阳蛋.md" - }, - "）一起食用。" - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - "馄饨是一种起源于中国的一种民间传统面食，", - { - "type": "page", - "text": "饺子", - "href": "./速冻水饺.md" - }, - "由其分化而出，有皮薄馅嫩、汤清味鲜的特点。" - ] - ], - "title": "速冻馄饨的做法" - }, - { - "no": 102, - "id": "4bf358b219717d079643026e4a4cac0d", - "name": "小米粥", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "小米", - "水（山泉水最佳）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "小米 100 克", - "水（山泉水最佳） 2000 克" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "小米 100 克，放入碗中，用水轻淘一遍（用手搅拌一下，将水倒掉，只是去掉外面的浮灰，不可搓洗！！！）", - "水烧开，务必烧开！！！", - "水烧开沸腾时，将小米倒入锅内。（很容易被忽视的一个很重要的环节）", - "用勺子搅拌（让小米不会粘连锅底）,继续用大火熬 6-10 分钟，注意用勺子适当搅拌几次。", - "改中火、文火熬 15-20 分钟，锅盖要错开一条缝，千万不能让小米油溜掉哟，中间可以用勺子搅拌几次，不要糊锅底" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "这是普通锅熬制（只需 30-35 分钟即可出锅）,味道最佳。高压锅和电饭锅省事，不过效果下降，水量要适当减少，一般 100 克小米+1800 克水", - "小米只需用水去除浮灰，千万不可过分淘，会损失掉小米油的", - "千万记住小米需要在水开的时候下锅", - "不喜欢放碱，更喜欢原汁原味的小米香" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "小米含有多种维生素、氨基酸、脂肪和碳水化合物，营养价值较高，每 100 克小米含蛋白质 9.7 克、脂肪 3.5 克，都不低于稻、麦。一般粮食中不含有的胡萝卜素，而小米每 100 克含量 0.12 毫克，维生素 B1 的含量位居所有粮食之首。小米含糖也很高，每 100 克含糖 72.8 克，产热量比大米高许多。另外，小米也富含维生素 B1,B2 等" - ], - "title": "小米粥的做法" - }, - { - "no": 103, - "id": "70b138afa819454296450a1be54223be", - "name": "昂刺鱼豆腐汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "昂刺鱼或者沙光鱼", - "豆腐", - "香葱", - "姜", - "食用油", - "料酒", - "食用盐", - "胡椒粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "昂刺鱼或者沙光鱼 一条", - "豆腐 100 g", - "香葱 一根", - "姜 一块", - "胡椒粉 3-5 g", - "食用油 15 ml", - "食用盐 10-15 g", - "开水 1L" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鱼处理好后洗净，（特别注意肚内的血丝、不洗干净会有腥味），放入大碗中，倒入料酒、10g 姜片、5g 盐，腌制 15 分钟", - "豆腐切块，放入凉水浸泡 5 分钟，捞出备用", - "煎鱼前，先用生姜片擦一下锅防止粘锅，倒入油（油量为 15ml * 鱼的条数 ），烧热后放入鱼煎 2~3 分钟，期间需要晃动一下鱼，防止粘底，且需要翻一次身", - "待鱼全部煎好之后，倒入开水、少许料酒、姜片，小火转至大火，盖上锅盖、大火煮 10 分钟左右（水要稍微多一些，后面会蒸发掉一些）", - "见汤变白后倒入准备好的豆腐，调中火再煮 5 分钟，加入 10g 盐、3g 胡椒粉调味，最后撒上葱花出锅" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145844;1647146744&q-key-time=1647145844;1647146744&q-header-list=&q-url-param-list=&q-signature=d802b4a7869e09daac8f06a2a26c15fd04225d6e" - }, - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145846;1647146746&q-key-time=1647145846;1647146746&q-header-list=&q-url-param-list=&q-signature=48178017e1a672ff10b6ab37059f180559ddcb52" - }, - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145847;1647146747&q-key-time=1647145847;1647146747&q-header-list=&q-url-param-list=&q-signature=cea98998dfc93bd172cb1f61d6f490a80cb067eb" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "昂刺鱼/沙光鱼 豆腐汤 刺少 肉嫩 营养丰盛、适合任何年龄的小伙伴" - ], - "title": "昂刺鱼豆腐汤的做法" - }, - { - "no": 104, - "id": "1fde5ebc465aaa5ded7d9168f916c7cb", - "name": "皮蛋瘦肉粥", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "饮用水", - "皮蛋（松花蛋）", - "瘦肉", - "大米", - "小葱", - "香菜", - "生菜", - "生姜", - "酱油", - "蚝油", - "盐", - "胡椒粉", - "食用油", - "电饭锅", - "小碗若干" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "饮用水 1 升", - "皮蛋 2 颗", - "瘦肉 100g", - "大米 0.5 杯", - "小葱 1 棵", - "香菜 1 棵", - "生菜 4 叶", - "生姜 1 拇指块", - "酱油 1 勺", - "蚝油 1 勺", - "盐 0.2 勺", - "胡椒粉 0.1 勺", - "食用油 2 勺" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "主料" - }, - { - "type": "list", - "items": [ - "大米 - 洗净 - 放入电饭锅内胆 - 加入 1 升 饮用水", - "瘦肉 - 洗净 - 简易晾去水分 - 加入 2 勺 食用油 - 揉搓均匀 - 放入电饭锅内胆", - "皮蛋 - 去壳 - 洗净 - 对半切开 - 分离蛋白蛋黄 - 蛋白简单切碎块 - 蛋黄揉碎 - 放入电饭锅内胆", - "生姜 - 洗净 - 削皮 - 去除枯黄枯黑无法食用部分 - 切丝 - 放入电饭锅内胆" - ] - }, - { - "type": "heading", - "text": "配料" - }, - { - "type": "list", - "items": [ - "小葱 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用", - "香菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用", - "生菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用" - ] - }, - { - "type": "heading", - "text": "酱料" - }, - { - "type": "list", - "items": [ - "酱油 + 蚝油 + 盐 + 胡椒粉 - 搅拌均匀 - 放入小碗备用" - ] - }, - { - "type": "heading", - "text": "烹饪过程" - }, - { - "type": "list", - "items": [ - "主料 - 使用电饭锅煮粥模式煮熟", - "配料 - 待主料煮熟后，生菜单独过一次热水，并与其余配料一同开盖加入主料中搅拌均匀", - "酱料 - 待主料煮熟后，与其余配料一同开盖加入主料中搅拌均匀" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "勺子为日常使用的瓷质勺子", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。", - "作为早餐时可提前一夜准备好主料，保温模式到第二天早餐，再添加配料和酱料" - ] - } - ] - } - ], - "desc": [], - "title": "皮蛋瘦肉粥的做法" - }, - { - "no": 105, - "id": "7a70db6a5062623c947e22b21fb639ab", - "name": "米粥", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "米", - "水", - "植物油（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "每人可以食用 60ml-110ml 的米。", - "水的体积是米饭的体积的 9-12 倍。", - "一碗容量是 500ml。", - "中断大火加热的最晚时间 T1：1.5 min/500ml * 水体积", - "米粥能够食用的最早时间 Tr：10 min/500ml * 水体积", - "油的质量 Mo：生米体积 / 10", - "冷藏时间 Tc = 生米体积 /10 ml/分钟。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "（可选）将 Mo ml 的油与洗净的米混合，", - { - "type": "em", - "text": "尽量确保完全混合，即每粒米上至少都沾上少量油" - } - ], - "（可选）将 米-油混合物品冷藏保存，冷藏时间 Tc。", - "将米和水加入锅中。", - "开大火，加热到 T1。", - [ - "在 T1 之前将火关小。", - { - "type": "strong", - "text": "如果忘记此步骤，水可能会漫出而熄灭火焰。非常危险！" - } - ], - "加热到 Tr。在 Tr 时关闭火源。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "大米粥是一道以大米和水作為主要原料經大火煮沸熬製而成的美食，老少皆宜，米粥具有補脾、和胃、清肺功效。" - ], - "title": "米粥的做法" - }, - { - "no": 106, - "id": "d3a0bb29115011290375474473b1fa3f", - "name": "紫菜蛋花汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "紫菜", - "葱花", - "水", - "盐", - "油", - "虾仁（个人口味，可加可不加）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 1 人份的份量：", - { - "type": "list", - "items": [ - "10g 的干紫菜（喜欢紫菜的可以多放些）", - "两个鸡蛋", - "盐 2 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "干紫菜用清水泡 15 分钟，捞起沥干水份备用。", - "热锅，倒入 1.5 升清水、半勺油、半勺盐。待水开后放入紫菜。", - "紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。", - "撒上葱花，转小火 20 秒。", - "关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.", - "如果喜欢浓稠口感，可加入 2g 淀粉.", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "紫菜蛋花汤的做法" - }, - { - "no": 107, - "id": "b3b384dbcca41d330f1f1bd43913c815", - "name": "罗宋汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "蔬菜高汤（欧芹、胡萝卜、洋葱三件套）", - "牛肉高汤（可用〇汤宝代替）", - "牛肉（可选牛腩肉或牛尾肉）", - "番茄（番茄膏、番茄罐头）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "牛肉高汤 500 mL", - "牛肉 250 g （可选用牛腩肉或牛尾肉）", - "番茄罐头 2 罐 （可用番茄替代、但风味欠佳）", - "番茄膏 5 g （增加番茄风味）", - "马铃薯 400 g", - "洋葱 100 g", - "胡萝卜 100 g", - "欧芹 100 g", - "包菜 200 g", - "红肠 100 - 200 g", - "橄榄油 5 mL （橄榄油用于蔬菜的烹制，可以用植物油代替）", - "植物油 5 mL （植物油用于牛肉的烹制，不能用橄榄油代替）", - "盐 3 g", - "黑胡椒 18 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "切配准备" - }, - { - "type": "list", - "items": [ - "洋葱、胡萝卜、欧芹切 1cm 见方小丁", - "红肠、马铃薯切 2cm 块", - "包菜去梗后，手撕至 2cm 片", - "牛肉撒盐 3 g 、黑胡椒 3 g 腌制 5 分钟" - ] - }, - { - "type": "heading", - "text": "煎制过程" - }, - { - "type": "list", - "items": [ - "平底锅烧热，加入植物油", - [ - "煎制牛肉，直至表面", - { - "type": "strong", - "text": "焦黄色" - }, - "（可以带生，千万别糊了），取出备用。" - ] - ] - }, - { - "type": "heading", - "text": "烹制过程1（前一小时）" - }, - { - "type": "list", - "items": [ - "汤锅烧热，加入橄榄油、洋葱丁、胡萝卜丁、欧芹丁", - [ - "炒至", - { - "type": "strong", - "text": "洋葱透明" - }, - "，加入番茄膏、番茄罐头" - ], - "加入牛肉、马铃薯丁，翻炒均匀", - "加水没过食材，中火烹制 1 小时" - ] - }, - { - "type": "heading", - "text": "烹制过程2（后半小时）" - }, - { - "type": "list", - "items": [ - "开锅加入包菜丁、红肠丁，搅拌均匀", - "中火烹制半小时", - "开盖加入剩余 15 g 盐，混合均匀后盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "番茄尽量不用新鲜番茄代替，番茄罐头+番茄膏的组合风味更足", - "除了胡萝卜、洋葱、欧芹、牛肉是必备食材外，其余可自由搭配" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "罗宋汤是一道源自俄罗斯甜菜汤的汤品，在传入上海后有了本土化的做法。其制作较为简单，初学者只需要 2-3 小时即可完成。" - ], - "title": "罗宋汤的做法" - }, - { - "no": 108, - "id": "49885db56418875dfd5f41d9457b3681", - "name": "菌菇炖乳鸽", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "乳鸽", - "菌菇", - "玉米", - "姜", - "料酒", - "食用盐", - "瓦罐或者高压锅" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "2 人份：", - { - "type": "list", - "items": [ - "乳鸽 300 g", - "菌菇 100 g", - "玉米 200 g", - "姜 30 g", - "料酒 20 g", - "食用盐 10 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "冷水洗干净热心摊主处理好的乳鸽", - "冷水锅中放入洗干净的乳鸽，加入 3 勺料酒与姜，水煮开即可捞出乳鸽，要不然会丢失营养", - [ - "把乳鸽放到高压缩或者瓦罐中、倒入的水要没过乳鸽，放入生姜 20 g，玉米 200 g、菌菇 100 g", - { - "type": "list", - "items": [ - "注意：高压锅 30 分钟，瓦罐需在水烧开后转小火慢炖 40-60 分钟" - ] - } - ], - "时间到了，盛到碗中，加入 3~5g 盐 即可" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145849;1647146749&q-key-time=1647145849;1647146749&q-header-list=&q-url-param-list=&q-signature=89cd21f626c3ff9158ecf78d66269552bbd0d62d" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "菌菇炖乳鸽 汤鲜、肉嫩、营养丰富" - ], - "title": "菌菇炖乳鸽的做法" - }, - { - "no": 109, - "id": "76e25b3afbb4303de5cd113ce888a483", - "name": "西红柿鸡蛋汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "西红柿", - "鸡蛋", - "香油", - "味素", - "盐", - "葱、姜、蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "西红柿 1 个", - "鸡蛋 1-2 个（依照自己的口味而定，喜欢吃鸡蛋就放 2 个，一般就放 1 个）", - "香油 2 滴", - "味素 5 克（可选）", - "盐 15 克", - "葱、姜、蒜共 15 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将西红柿洗净，切块。", - "葱姜蒜切碎。", - "鸡蛋打到碗中，用筷子（或打蛋器）搅拌均匀。", - "热锅，并放入 15 毫升的油，待能从油中看到冒出一丝烟时，放入葱姜蒜翻炒 30 秒。", - "放入西红柿翻炒 1 分钟。", - "倒入水，水的高度大约为锅内菜品高度的 1.2 倍，并放入盐。", - "待开锅后，将鸡蛋液放入，并用筷子将鸡蛋打散，放入味素和香油。", - "等待 30 秒，关火出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "味素可加可不加。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "西红柿鸡蛋汤" - }, - { - "no": 110, - "id": "1a0ea20dad186a182f85e2622bc49f14", - "name": "金针菇汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "金针菇", - "鸡蛋（如需要）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "金针菇 400-500 克 （市场里面售卖的一袋即可）", - "食盐 15 克", - "味精 5 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "金针菇徒手掰散，越散越好", - { - "type": "strong", - "text": "不然容易藏牙" - }, - "，洗净备用。" - ], - "用菜刀或者水果刀将上述金针菇段段切，可依据个人喜好，但长度不宜超过 5 cm。", - [ - "将金针菇放入锅中，加水没过约食材总高度 1.1 倍，沸腾后", - { - "type": "strong", - "text": "等待 3 分钟" - }, - "。" - ], - "加入味精和食盐并搅拌。", - "继续加热约 30 秒，关火装盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "如果喜欢在汤里加入鸡蛋，可在步骤 3 中水沸腾之后将打散的鸡蛋液倒入锅中。", - "出锅后可加入 3-4 滴香油（或者麻油）增香。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "金针菇汤的做法" - }, - { - "no": 111, - "id": "fe985a84c143676afef8755bb3fabbf4", - "name": "披萨饼皮", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "中筋面粉", - "水（温水）", - "安琪干酵母粉", - "食用盐", - "橄榄油", - "白砂糖" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "烤箱", - "烘焙油纸", - "披萨石（有更好，没有普通烤盘也可以）", - "擀面杖（非必需）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一个 8 ~ 9 寸的披萨差不多需要 125g 面粉，差不多是一个人的量（成年男性将将够吃的样子）", - "原材料的混合比例", - { - "type": "code", - "raw": "```text\n面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖 \n100 : 70 : 7 : 1 : 0.6 : 0.6\n```", - "lang": "text", - "text": "面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖 \n100 : 70 : 7 : 1 : 0.6 : 0.6" - }, - "示例", - "我习惯一次做 4 个饼皮，需要:", - { - "type": "list", - "items": [ - "面粉 125g x 4= 500g，", - "水 70 x 5 = 350g，", - "橄榄油 7 x 5 =35g，", - "酵母粉 1 x 5 = 5g，", - "盐 0.6 x 5 = 3g，", - "糖 0.6 x 5 = 3g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "用准备好的温水把酵母粉化开，稍微搅拌小就好，备用", - "取准备好的面粉，依次添加盐、橄榄油、白砂糖", - "准备混合水和面粉，边加水边搅拌直至水全部加完", - "搅拌至看不到干米粉为止", - [ - "用差不多三倍大面团的容器装好，密封，冰箱冷藏（4 度左右） ", - { - "type": "strong", - "text": "等待 8~12 小时，一般晚上做第二天就可以用" - } - ], - [ - "观察面团醒发完毕 ", - { - "type": "strong", - "text": "差不多是原始大小两倍左右算醒发完毕" - } - ], - "取醒发好的面团，均匀分成四份，分别用保鲜膜盖好，备用", - "案板撒稍微多一点的干面粉，准备开始揉面", - "因为是比较湿的面团，所以粘上干面粉后才没那么粘手，不用揉太多次，面团表面稍微光滑一点就可以了", - "用手拉扯，或者擀面杖擀平，也不一定非得擀圆，只要厚度均匀，你家烤箱放得进去就好", - "铺好油纸，放上饼皮，依照个人口味，把准备好的食材放上去，撒上芝士碎", - "水果烤箱上 180 度，下 220 度，16 分钟即可", - "肉蔬菜烤箱上 200 度，下 230 度，18 分钟即可", - "挤上沙拉酱或者其他自己喜欢的酱即可享用~" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "一定要注意水的比例", - "烤箱品质层次不齐，第一次做注意观察火候对披萨的影响", - "一般不特别标注是低筋或高筋面粉，基本都是中筋面粉", - "容易出水的水果不能作为食材，比如西瓜、橘子等" - ] - }, - "希望你成功，实现披萨自由 :)", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "示例是青红椒火腿披萨", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145850;1647146750&q-key-time=1647145850;1647146750&q-header-list=&q-url-param-list=&q-signature=9344d5e1c898edeec94ee303c48759e97a2e6818" - }, - "披萨制作总体来说比较简单，稍微有点麻烦也是争议最多的就是披萨饼皮，做好了披萨饼皮喜欢吃什么口味的披萨，直接把准备好的食材放上去烤熟就好，所以这里重点说一下披萨饼皮如何制作。", - "本教程中的饼皮是属于软面团低温隔夜发酵" - ], - "title": "披萨饼皮的做法" - }, - { - "no": 112, - "id": "6263a921c7c74ceab777fd772f54d95a", - "name": "微波炉腊肠煲仔饭", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "微波炉", - "2 个大碗（推荐微波炉专用碗）", - "1 个小碗" - ] - }, - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "米 200 ml", - "腊肠 1 根", - "鸡蛋 1 个", - "红萝卜 1 个", - "盐", - "油 15 ml", - "生抽 10 ml", - "香葱 1 颗" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "1 人份。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "将米淘洗干净后倒入 ", - { - "type": "codespan", - "text": "饭碗" - }, - " 内，加入 400ml 的水，", - { - "type": "strong", - "text": "盖上盖" - } - ], - [ - [ - "放入微波炉，高火，", - { - "type": "codespan", - "text": "6" - }, - " 分钟，煮饭途中准备原料" - ], - { - "type": "list", - "items": [ - "切好腊肠", - "洗好青菜", - "切好红萝卜片", - "切好葱花", - [ - { - "type": "codespan", - "text": "青菜碗" - }, - " 中放入青菜、红萝卜片，倒入 10 ml 油，放入 5 g 盐" - ], - [ - { - "type": "codespan", - "text": "小碗" - }, - " 中倒入 10 ml 生抽、5 ml 油" - ] - ] - } - ], - "6 分钟后，用毛巾或隔热手套取出碗，可以看见米饭已经八分熟", - [ - "在米饭上摆入切片的腊肠，继续高火 ", - { - "type": "codespan", - "text": "2" - }, - " 分钟" - ], - [ - "取出腊肠饭，放入 ", - { - "type": "codespan", - "text": "青菜碗" - }, - "，高火 ", - { - "type": "codespan", - "text": "4-5" - }, - " 分钟" - ], - [ - "在腊肠饭上摆好青菜，磕入鸡蛋，看个人喜好继续高火 ", - { - "type": "codespan", - "text": "40-60" - }, - " 秒" - ], - "取出腊肠饭，此时已经基本完成。", - [ - "将 ", - { - "type": "codespan", - "text": "小碗" - }, - " 放入，继续高火 ", - { - "type": "codespan", - "text": "30" - }, - " 秒" - ], - "在腊肠饭上淋上叮热的生抽，撒上葱花即可", - "多余的青菜可以沾着酱油吃" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "技术总结", - "这是一道简单且细腻的主食，给 TA 露上一手吧。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "微波炉腊肠煲仔饭", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145852;1647146752&q-key-time=1647145852;1647146752&q-header-list=&q-url-param-list=&q-signature=ffe86b4042084d1ee4eb4ba33b0b414d09ad69c5" - }, - [ - "程序员以单身汉居多 🐶，做再多的菜也会有一个人吃不完的烦恼，因此一份简单的腊肠煲仔饭则刚刚好，使用微波炉烹制仅需 ", - { - "type": "codespan", - "text": "15 分钟" - }, - " ，既营养又美味，赶紧学起来吧。🤤" - ] - ], - "title": "微波炉腊肠煲仔饭的做法" - }, - { - "no": 113, - "id": "d00ea96e856907725bf8d37fb2abfebb", - "name": "手工水饺", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "擀面杖", - "面粉", - "冷水", - "直径 30cm 以上的盆", - "芝麻香油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "-单人，约 20 只", - "每份：", - { - "type": "list", - "items": [ - "面粉 200g", - "冷水 150ml", - "芝麻香油 2-3ml", - "瘦肉末 250g", - "肥肉末 20g #不喜可不加", - "姜 3g", - "葱 15g", - "盐 3g", - "耗油 2ml", - "香油 2ml", - "生抽 2ml", - "鸡蛋 1 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "制作饺子皮" - }, - { - "type": "list", - "items": [ - "盆中加入所有面粉", - "加入芝麻香油", - "面粉中央挖小洞", - "分 4-5 次加入水，并搅和，当出现碎末状的稍微干燥面团时", - "取消加水，用手将面团压实", - "面团压实至可把盆周围的面粉纳入即可，此步骤为面光盆光", - "将面团置于桌上，盆倒扣于桌上，环境温度为 25 度左右，使面团醒发约 45min", - "醒发完成后，将面团搓成条状，合成一团，再次搓成条，重复 3 次", - "擀成条状，切成 20 份均匀大小面团，并搓成直径约 3-3.5cm 的球状", - "压扁面团，在手上，桌上，擀面杖上，及面团上撒上面粉，此步骤防止面团发粘", - "用擀面杖将面团擀平，约 8cm 直径，厚约 2mm，中间略微比四周厚 1mm" - ] - }, - { - "type": "heading", - "text": "拌馅" - }, - { - "type": "list", - "items": [ - "猪肉去皮,保留部分肥肉,切成小块", - "菜刀（建议两把）将猪肉剁成肉沫,放入碗中", - "葱、姜切成末,放入肉碗中搅拌均匀", - "韭菜洗净,切短至 3mm 以下长度", - "韭菜和肉沫混合,加入耗油、生抽、香油各 2ml,加入一个鸡蛋的蛋清,用手混合搅拌均匀", - "放置 30 分钟左右即可开始包饺子" - ] - }, - { - "type": "heading", - "text": "包饺子" - }, - { - "type": "list", - "items": [ - "左手上放面皮，放饺子馅一面尽量不要粘到面粉，防止无法合拢", - "右手用筷子夹约面皮 1/2 直径的馅", - "沿饺子皮圆周进行合拢，捏实，个人吃无需捏花，饺子皮不漏即可" - ] - }, - { - "type": "heading", - "text": "煮饺子" - }, - { - "type": "list", - "items": [ - "使用可放下 20 只饺子的锅，或分批量煮", - "烧水，水约 3/4 锅的高度", - "大火烧开水后放入饺子，调至中火", - "第一次放入饺子，且水冒泡后，锅边加入 50ml 冷水（重复此步骤两次）", - "第三次水开后揭开锅盖，加入冷水 50ml，水开后打开锅盖，调至小火等 60s 即可出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "食用时可根据个人口味蘸调料，如酱油，香油，陈醋" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "饺子是一道非常好吃的主食之一。饱肚且易于根据自己口味进行调味，适合在 US 的同学吃不到水饺解馋。一般初学者需要 3 小时完成，难度较大" - ], - "title": "手工水饺的做法" - }, - { - "no": 114, - "id": "7b94ed9a6398fef393ad3db5051c5d82", - "name": "日式咖喱饭", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "主食材" - }, - { - "type": "list", - "items": [ - "咖喱块（推荐品牌好侍）", - "土豆", - "胡萝卜", - "洋葱", - "肉（猪肉、鸡肉、牛肉均可）", - "蒜头" - ] - }, - { - "type": "heading", - "text": "副食材" - }, - "额外用作点缀的食材，可选", - { - "type": "list", - "items": [ - "花椰菜（清水煮开）", - "培根（即食）", - [ - "煎蛋或", - { - "type": "page", - "text": "太阳蛋", - "href": "../../breakfast/太阳蛋.md" - } - ] - ] - } - ] - }, - { - "text": "计算", - "content": [ - [ - "食材用量与咖喱成正比，计算部分以 ", - { - "type": "strong", - "text": "半盒好侍咖喱块(115g)" - }, - " 为例。半盒约六碗份，做好的咖喱在冰箱冷藏后风味更佳，不用担心一个人吃不完。" - ], - { - "type": "list", - "items": [ - "洋葱 2 个", - "土豆 2 个", - "胡萝卜 1 根", - "蒜头 2~3 瓣", - "肉 2 斤" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "1. 食材准备" - }, - { - "type": "list", - "items": [ - "胡萝卜去头尾，去皮，滚刀切", - "洋葱剥去外层去芯，切成月牙状", - "土豆去皮、切大块", - "肉切块状", - "剥蒜拍平切碎", - "咖喱块切碎，增加接触面积加速溶解" - ] - }, - { - "type": "heading", - "text": "2. 烧煮过程" - }, - { - "type": "list", - "items": [ - [ - "热油锅放入蒜和肉，", - { - "type": "strong", - "text": "快速翻炒" - }, - "至肉", - { - "type": "em", - "text": "表面变白" - } - ], - [ - "加入胡萝卜，", - { - "type": "strong", - "text": "快速翻炒" - }, - "至均匀受热" - ], - [ - "加入洋葱，", - { - "type": "strong", - "text": "快速翻炒" - }, - "至洋葱", - { - "type": "em", - "text": "变透明状" - } - ], - [ - "加入土豆，保持翻炒至土豆", - { - "type": "em", - "text": "变软" - }, - "（可以用筷子确认）" - ], - [ - "加水没过所有食材，沸腾后", - { - "type": "strong", - "text": "等待 15 分钟" - } - ], - "关火，加咖喱并搅拌", - [ - "等待咖喱融化后再开火，缓慢", - { - "type": "strong", - "text": "搅拌 10 分钟" - }, - "，防止糊锅" - ], - [ - "在外观", - { - "type": "em", - "text": "呈粘稠状态" - }, - "关火结束制作" - ] - ] - }, - { - "type": "heading", - "text": "3.冷藏后加热" - }, - [ - "冷藏的咖喱每次取出需要吃的份量，加热后盖在", - { - "type": "page", - "text": "米饭", - "href": "../米饭/米饭.md" - }, - "上。" - ], - { - "type": "list", - "items": [ - "微波炉：单人份高火 2-3 分钟", - "锅：需额外加 50ml 水，加热时保持搅拌" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "备注说明", - { - "type": "list", - "items": [ - "步骤 1-6 可以在 2-5 的等待过程进行，在这个过程也可以用清水锅煮些蔬菜，或做个煎蛋。", - "2-5 到 2-6 之间，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。" - ] - }, - { - "type": "heading", - "text": "流程图解" - }, - { - "type": "code", - "raw": "``` mermaid\ngraph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)\n B --> C[加水没过食材, 煮15分钟]\n C --> D[咖喱切碎, 开水煮花椰菜等]\n C --> E[加入咖喱搅拌 10 分钟]\n D --> E\n```", - "lang": "mermaid", - "text": "graph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)\n B --> C[加水没过食材, 煮15分钟]\n C --> D[咖喱切碎, 开水煮花椰菜等]\n C --> E[加入咖喱搅拌 10 分钟]\n D --> E" - }, - { - "type": "heading", - "text": "成品" - }, - { - "type": "image", - "text": "日式咖喱饭成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145853;1647146753&q-key-time=1647145853;1647146753&q-header-list=&q-url-param-list=&q-signature=a2a05716afcfb3b190d074836b1fa9a7cab4c5f7" - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "世界美食教程的微博视频", - "href": "http://t.cn/EJ77yFy" - } - ] - }, - { - "type": "hr", - "raw": "---\n" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "日式咖喱饭的做法" - }, - { - "no": 115, - "id": "abc4e36e02a1dbb2c5853f8ddca10e52", - "name": "炒方便面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "方便面", - "盐", - "鸡蛋", - "火腿肠（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "方便面用量为 1.2 包/人 向下取整。", - "鸡蛋的用量为 1.4 个/人 向下取整。", - "盐的用量为 鸡蛋的用量 * 2g。", - "火腿肠的用量为 0.7 个/人 向上取整。", - "食用油的用量为 10 - 18 ml / 人。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "面的处理" - }, - { - "type": "list", - "items": [ - "锅中加入 300 ml 水。煮沸。", - "加入方便面，煮 30 秒。煮的过程中将其挑动，把面条打散。", - "面条打散后关火", - "将面汤和面分离。用凉水冲一下面条。" - ] - }, - { - "type": "heading", - "text": "酱料处理" - }, - { - "type": "list", - "items": [ - "准备一个小碗，将方便面的三个调料包全部挤进去。", - "将第一步的面汤取出 60ml，加入小碗，搅匀。" - ] - }, - { - "type": "heading", - "text": "鸡蛋的预处理" - }, - { - "type": "list", - "items": [ - "取出计算好的数量的鸡蛋，打入一个小碗。", - "每个鸡蛋加入 2g 盐。搅拌均匀。", - "热锅 20s，加入人数 * 8ml 油。", - "油热后，可以考虑加入火腿肠。加入刚刚准备好的一碗鸡蛋。翻炒大约 20s 至鸡蛋形成固态即可。", - "将煎鸡蛋鸡蛋取出暂存。", - "增加锅内的油到人数 * 10ml。" - ] - }, - { - "type": "heading", - "text": "最终步骤" - }, - { - "type": "list", - "items": [ - "继上一步，加入第一步的面。翻炒 30 秒。", - "加入第二步的调料碗。翻炒 1 分钟。", - "加入第三步的煎鸡蛋。翻炒 1 分钟。", - "关火盛盘即可。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在北京，可以考虑在盛盘后加入麻酱。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "这是在探究了传统煮方便面的改良方向之后，进行的一次最成功的尝试。它能够让方便面的美味程度提升很大程度，简单好做。如果你本来打算煮方便面，正好发现家里的材料完全可以做炒方便面，那不要犹豫了，开始炒吧！" - ], - "title": "炒方便面的做法" - }, - { - "no": 116, - "id": "4a5544d18e5a5f4b32e045fd96e51d59", - "name": "炒河粉", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "炒河粉、猪肉/牛肉", - "炒料：盐、味精、老抽、生抽、孜然粉（或直接用河粉料）", - "其他调味料：胡椒粉", - "黄瓜、面筋块、绿豆芽、鸡蛋、蒜瓣、小葱、淀粉", - "盆、盘子" - ] - }, - "建议购买方案：在某宝、某买菜等平台上购买袋装鲜河粉，一般是1斤起售，冷藏保质期可达到两周，而且送河粉炒料！\n" - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "河粉用量为 250 g/人，男生可再加 100g/人 向下取整。", - "黄瓜丝 30g/人、面筋块 30g/人、绿豆芽 30g/人、打碎的鸡蛋 1 个/人。", - "拍碎的蒜瓣 2 个/人、小葱 1 根/人", - "河粉料可按 20g/人添加，若自行准备炒料可 10g 盐+2g 味精+3g 孜然粉。", - "淀粉可准备每 100g 肉+5g 淀粉比例准备。", - "老抽/生抽，分别为每 250g 河粉 10ml/15ml。" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备工作" - }, - { - "type": "list", - "items": [ - "小葱切碎（葱白和葱叶分开）、蒜瓣拍碎，丢案板上备用。", - "打碎鸡蛋，捞一点蛋清到一只碗中，剩下的丢入另一只碗中备用。", - "将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。", - "黄瓜切丝放入盘中备用，可和豆芽丢一起。", - "处理面筋，单独丢一个盘中。", - "肉切细条状，加入淀粉与刚刚碗中的鸡蛋清、胡椒粉，顺时针拌匀。", - "注：超市购买来的凉皮表面一般会有食用油，如果这让干净的你对超市不信任，可以使用自来水清洗。面筋同样。", - "注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。" - ] - }, - { - "type": "heading", - "text": "热锅炒肉" - }, - { - "type": "list", - "items": [ - "加入食用油，锅热倒出。", - "倒入处理好的肉，翻炒均匀至变色，倒入碗中备用。" - ] - }, - { - "type": "heading", - "text": "炒制河粉" - }, - { - "type": "list", - "items": [ - "趁锅热，加入 20g 食用油（高血压人群可降低用量），倒入葱白、蒜爆炒出香。", - "加入河粉，淋入老抽提色，翻炒均匀后再加入河粉炒料，继续翻炒。", - "河粉即将透明时，放入炒制好的肉丝与面筋，并加入生抽提鲜，简单翻炒两次。", - "加入豆芽与黄瓜丝，翻炒至河粉完全透明。", - "关火！" - ] - }, - { - "type": "heading", - "text": "最终步骤" - }, - { - "type": "list", - "items": [ - "撒入葱叶点缀，把锅端起。", - "倒入盘中，开始干饭。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定，喜欢辣椒的可以自行添加。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "简单炒河粉做法" - }, - { - "no": 117, - "id": "dd1d1410b1efbd63305f105fa1aa1546", - "name": "炒馍", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "馒头（隔天略硬更好）", - "盐", - "油", - "孜然粉", - "五香粉", - "小葱", - "鸡蛋（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "馒头 2 个（隔天略硬更好）", - "盐 3g", - "油 20ml（花生油或芝麻油更好）", - "孜然粉 3g", - "辣椒粉 3g", - "五香粉 3g", - "小葱 2 棵", - "鸡蛋 （可选,2 个）" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备原料" - }, - { - "type": "list", - "items": [ - "将馒头切成小块或小片。", - "选有鸡蛋的话将鸡蛋打进碗里，打散（可加盐和五香粉各 1g 或不加，等炒的过程中加）。", - "鸡蛋浇在馒头上，拌匀，鸡蛋不宜过多。" - ] - }, - { - "type": "heading", - "text": "正式开炒" - }, - { - "type": "list", - "items": [ - "大火热锅，倒入食用油（不锈钢锅怕伤锅的话可以先倒油，烧至油热也可也可）", - "将馍丁放进去翻炒，翻炒均匀。", - "将火调小，炒至馍丁呈金黄色。", - "放入盐，胡椒粉，五香粉。", - "最后将葱花放入一起翻炒几下。", - "关火出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "炒的过程中要注意控制火候，以防炒糊", - "火大补救措施将火调小，可沿锅边加油润锅或洒水，注意不要全倒在一个地方，最好分散开", - "调味料可根据个人喜好放入其他香料（比如南德调味料）", - "如果喜欢吃脆的，可以将火开到最小，多翻炒一会，关火后趁锅热再放置一会再倒出，更香脆", - "辅料也可根据个人口味方位蒜末，蒜苗等，可以单独爆香在混合" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "炒馍片的做法" - }, - { - "no": 118, - "id": "b600e1527a62ede24633fcd9e405b34c", - "name": "炸酱面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "肉丁/肉末 = 人数 * 150g", - "挂面 = 人数 * 150g", - "蒜 = 人数 * 3 个", - "白菜 = 人数 * 3 片", - "油 = 人数 * 10g", - "豆瓣酱 = 人数 * 15g", - "甜面酱 = 人数 * 15g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "白菜（或其他菜）切丝，", - { - "type": "page", - "text": "焯水", - "href": "../../tips/learn/学习焯水.md" - }, - "至软化熟透，盛出备用。" - ], - "煮面条至断生（无白芯），连同汤水一同盛出备用。", - "蒜切末。油锅烧热，下蒜末和肉，炒至肉完全熟透（无红色）。", - "下豆瓣酱和甜面酱，加 30g 水盖盖焖煮至收汁粘稠，得到炸酱。", - "第 2 步面条倒掉汤水，盛入碗中，加第 1 步的菜和第 4 步的炸酱，拌匀可吃。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "肉推荐瘦肉丁，口感更好，一次买多可分装小保鲜袋冷冻备用。每次取用前 30 秒微波炉解冻。", - "面条口感关键在于劲道。勿选龙须等细面。第 2 步中不要完全煮熟，盛出并在进行后续步骤时，汤水会进一步催熟。", - "本文以白菜为例，可灵活替换为易获取的各种蔬菜，口感影响不大，以半碗的量为宜。", - "如有条件（另一个锅）且熟练后，第 1、2 步和 3、4 步可分时并行执行。", - "第 3/4 步可选加干辣椒（= 人数 * 3 个）。", - "甜咸口个人有爱好，两种酱的配比需要自己迭代优化。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "炸酱面的做法" - }, - { - "no": 119, - "id": "6664f250b0240e78aae6db8a2e5bba85", - "name": "烙饼", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "油", - "面粉", - "电饼铛" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意：该主食不提供更少或更多的版本，我选取了最适合新手的量，超简单！！！", - { - "type": "list", - "items": [ - "面粉 = 400g", - "热水 = 130ml（80 度）", - "冷水 = 130ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将 400g 面粉倒入盆中，一半用凉水和面，一半用热水和面，搅拌成面絮，用手揉成团。用保鲜膜封起来，醒面 40 分钟", - [ - "离醒面完成时间还有 10 分钟时，请查看", - { - "type": "page", - "text": "小技巧", - "href": "../../condiment/油酥.md" - }, - "中的油酥做法（热油酥效果更好）" - ], - "醒好的面不用揉，稍微摁一下，用一横刀一竖刀将其分成四份。", - "搓圆，擀开，擀成与电饼铛大小差不多的饼，取 1/4 的油酥，将饼表面涂抹均匀", - "沿饼的半径切开，从外圈将其卷成圆锥形，然后将圆锥尾部捏好，防止油酥外漏。", - "按压面饼圆锥尖的地方，将其压扁，然后再次擀成与电饼铛大小差不多的面饼（厚度约为 3mm）", - "将电饼铛预热，涂上凉油（热锅凉油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀（锁住水分），盖上盖子", - "大火烙一分钟，打开盖子，将饼翻个面再烙一分钟", - "重复以上动作，完成饼的烙制" - ] - }, - [ - { - "type": "image", - "text": "", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145854;1647146754&q-key-time=1647145854;1647146754&q-header-list=&q-url-param-list=&q-signature=532a0ec1697770a9dbd7b0dfea6138a3ca1df548" - }, - "\n这是我第一次做面食类，缺点很多，但自己吃还是相当不错的" - ] - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "烙饼的做法" - }, - { - "no": 120, - "id": "f9e3425f24aeccd4e5ed9ec18583097c", - "name": "热干面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "热干面特有的碱水面", - "小葱", - "酸豆角", - "肉末", - "蒜水", - "肉汤汁", - "萝卜干", - "芝麻酱", - "辣椒油", - "胡椒粉", - "酱油", - "食盐", - "鸡精", - "筷子", - "勺子" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "水煮沸，并加入碱水面，焯烫十几秒钟捞起", - "撒上食盐、鸡精和胡椒粉", - "芝麻酱用水稀释后加入，加入少许酱油，加入少许肉汤汁和蒜水", - "加入萝卜干，肉末，酸豆角，葱花", - "拌均匀后开吃" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "辣椒油看个人口味添加", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "热干面的做法" - }, - { - "no": 121, - "id": "c33132c3f741114a26813985636b3e55", - "name": "煮泡面加蛋", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "泡面", - "鸡蛋", - "水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "单人，能支撑一个成年人不饥饿状态约 3 至 4 小时。" - ] - }, - "每份：", - { - "type": "list", - "items": [ - "泡面 1 包", - "冷水 1000ml", - "鸡蛋 1 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "先将水加热至沸腾（火候不做严格要求，使用热水会更快）", - "将取出的面饼放入锅中", - "将泡面里附带的佐料放入锅中", - "取出筷子轻微拨动泡面，使作料充分溶解，面饼充分浸泡受热", - "盖上锅盖等待约 1 分钟至锅内水再次沸腾", - "去壳鸡蛋，加入锅中", - "等待约 3 至 4 分钟，即可" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "本指南中的鸡蛋包括但不仅限于：生鸡蛋，熟鸡蛋，卤蛋等", - "原材料泡面可在楼下便利店购买", - "可根据个人需要加入佐料，和其他食材包括但不仅限于：火腿肠，生菜，小肉丝，辣条，鱼干，虾仁，鸡腿" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "煮泡面加蛋是能满足于各种人群的生存基本需求的重要主食，其材料方便易得，做法简单易上手且制作周期极短。" - ], - "title": "煮泡面加蛋的做法" - }, - { - "no": 122, - "id": "edfec00f071f7e785cf2ab1a62e486cd", - "name": "米饭", - "category": "staple", - "detail": [ - { - "text": "使用电饭煲蒸米饭", - "content": [ - { - "type": "heading", - "text": "必备原料和工具" - }, - { - "type": "list", - "items": [ - "电饭煲", - "江南米或北方大米", - "水" - ] - }, - { - "type": "heading", - "text": "计算" - }, - { - "type": "list", - "items": [ - "每人可以食用 100ml-200ml 的米。" - ] - }, - "指尖量水法 （用于精准确定米水量的方法）", - { - "type": "list", - "items": [ - [ - "江南米，米和水放在电饭煲的容器内，食指触及米时，水量能刚好没过食指的第一个指节的", - { - "type": "strong", - "text": "一半的一半" - }, - "。" - ], - "北方大米，米和水放在电饭煲的容器内，食指触及米，水量能刚好没过食指的第一个指节。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。", - { - "type": "heading", - "text": "操作" - }, - { - "type": "list", - "items": [ - "清洗米", - "将米和水一起加入电饭煲中。", - "连接电饭煲电源，进入加热模式。等待大约 30 分钟。", - "待电饭煲自动进入保温模式后。", - "将米在电饭煲中闷 10-15 分钟。", - "盛出米。" - ] - }, - { - "type": "heading", - "text": "附加内容" - }, - { - "type": "list", - "items": [ - [ - "技术总结", - { - "type": "list", - "items": [ - "不论什么容器，水的量都是可以使用“指尖量水法”煮出好米饭。", - "水的多少是能够严重影响一碗好米饭的口感。", - "南方一般食用江南米，北方一般食用北方大米，江南米会比较细长，而北方大米会比较短且圆。", - "米饭不同品种的米，不同的水量会极度影响口感。" - ] - } - ] - ] - }, - { - "type": "list", - "items": [ - "更多信息请参考使用的电饭煲的说明书。" - ] - } - ] - }, - { - "text": "使用普通煮锅蒸米饭", - "content": [ - { - "type": "heading", - "text": "必备的原料和工具" - }, - { - "type": "list", - "items": [ - "北方大米", - "水", - "厚底煮锅+严丝合缝的锅盖（制作过程中不会有大量蒸汽泄漏）" - ] - }, - { - "type": "heading", - "text": "计算" - }, - { - "type": "list", - "items": [ - "米： 100ml-200ml/人", - "水： 米的体积的 2 倍" - ] - }, - { - "type": "heading", - "text": "操作" - }, - { - "type": "list", - "items": [ - "清洗大米", - "将米和水加入煮锅", - "大火煮至水沸腾", - { - "type": "strong", - "text": "搅拌底部防止粘黏" - }, - [ - "盖上锅盖，转", - { - "type": "strong", - "text": "小火" - }, - "加热 10-15 分钟（根据对软糯程度的喜好），中途切勿打开锅盖" - ], - "关火，静置 5 分钟", - "Enjoy :)" - ] - }, - { - "type": "image", - "text": "rice_regularPot", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145856;1647146756&q-key-time=1647145856;1647146756&q-header-list=&q-url-param-list=&q-signature=31cde059ef118c8e57ea0b10804ca157b945b7b1" - }, - { - "type": "heading", - "text": "参考" - }, - { - "type": "link", - "text": "腐国人研究煮米饭，好想送他们个电饭煲！", - "href": "https://www.bilibili.com/video/BV1RW411z7r9" - }, - { - "type": "hr", - "raw": "---\n\n" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - "您可以使用", - { - "type": "link", - "text": "电饭煲", - "href": "#使用电饭煲蒸米饭" - }, - "或", - { - "type": "link", - "text": "普通煮锅", - "href": "#使用普通煮锅蒸米饭" - }, - "制作米饭。" - ] - ], - "title": "米饭的做法" - }, - { - "no": 123, - "id": "e1b886cad970fc2b58b7493089e44425", - "name": "老友猪肉粉", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "米粉（250g 记得 50 度的温水泡半小时）", - "猪肉(50g)", - "酸笋(50g)", - "剁椒（15g 辣椒剁完后, 个人需求适当放。 ）", - "豆豉(30g)", - "大蒜(10g)", - "料酒(10-20ml)", - "生抽(15ml)", - "白糖（5g 适当放,根据你的甜口）", - "米醋(5ml)", - "盐(5ml)", - "油(15ml)", - "生粉(15ml)", - "胡椒粉(10ml)" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "全部猪肉用料酒、盐、生抽、生粉、胡椒粉倒在一个碗里调味,备用", - "热锅不放油,下全部酸笋把水份炒干，炒干的酸笋中间留点空间", - "放入 10ml - 15ml 食用油与全部大蒜、 剁椒、 豆豉到炒干的酸笋中间到炒干的酸笋中间,全部推到中间炒出香味", - "放入全部调味好的猪肉,持续放入 10ml 生抽炒一分钟", - "放入 5ml 米醋、 10ml 生抽、450ml 清水一起煮开", - "水煮开后,放入温水泡好的米粉,继续煮 3 分钟就可以盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "记得米粉必须是泡过的才好吃,没有泡过的话是很难吃的！" - ] - } - ] - } - ], - "desc": [ - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145857;1647146757&q-key-time=1647145857;1647146757&q-header-list=&q-url-param-list=&q-signature=c6d3ed557db453f9d63fa94040827048ddfd1a25" - } - ], - "title": "老友猪肉粉的做法" - }, - { - "no": 124, - "id": "dc2d02163a9b14604aa8ce47b2823563", - "name": "老干妈拌面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "面", - "老干妈", - "酱油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "水 1 升", - "面量 120 克 * 人数", - "老干妈 3 勺 * 人数", - "酱油半勺 * 人数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将水倒入锅中并煮沸", - "将面均匀放入锅中", - "在煮的过程注意搅拌，避免面粘成一坨", - "当用筷子挑起一根面且该面能自然地从筷子上滑落时再等 30 秒关火", - "将面夹入碗中", - "按照上面的计量放入老干妈和酱油", - "用筷子将碗里的面、老干妈、酱油拌均匀", - "吃" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "勺子为日常的吃饭的勺子", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "老干妈拌面的做法" - }, - { - "no": 125, - "id": "07d429bb0b94561f87d4b4fbac262e43", - "name": "蛋炒饭", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "冷饭", - "鸡蛋", - "火腿", - "黄瓜", - "胡萝卜", - "油", - "盐", - "胡椒粉", - "生抽", - "香葱", - "灯影牛肉丝（备选）" - ] - }, - [ - "准备时，米饭可以参考", - { - "type": "page", - "text": "米饭的做法", - "href": "./米饭/米饭.md" - }, - "。" - ] - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "冷饭（人数*500ml）", - "鸡蛋 （人数*1.5 // 1 向下取整）", - "火腿（人数*2 个）", - "黄瓜（可选，人数*30g）", - "胡萝卜（可选，人数*30g）", - "油（人数*12ml）", - [ - "盐（人数", - { - "type": "escape", - "raw": "\\*", - "text": "*" - }, - "4g - 人数*6g）" - ], - "胡椒粉（人数*8g）", - "香葱（人数*1 颗）", - "生抽（人数*10ml）" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备原料" - }, - { - "type": "list", - "items": [ - "米饭提前用铲子铲成小块", - "火腿肠、胡萝卜、黄瓜等根据需求切片或者块状", - "如果家里有灯影牛肉丝 准备好味道更佳", - "将鸡蛋全部打到一个大碗里，搅匀。注意，不要在这一步加盐。" - ] - }, - { - "type": "heading", - "text": "正式开炒" - }, - { - "type": "list", - "items": [ - "大火热锅，待锅里冒烟放入食用油", - "将火调至中小火，均匀倒入鸡蛋，安静等待 6s 钟，待鸡蛋底部有一点可以成型的感觉时，迅速倒入米饭大火翻炒，为的就是每一粒饭都裹上鸡蛋。", - "倒入火腿肠、胡萝卜、黄瓜等备料、翻炒 10 秒钟", - "翻炒过程中将米饭的块状捣碎、这一步过程会比较长、待米饭全部捣碎再翻炒均匀即可", - "调至小火、加盐、加灯影牛肉丝、胡椒粉、生抽", - "进一步翻炒均匀，能看到一些米饭在锅里有“跳起来”的时候其实就已经差不多了", - "最后倒入香葱再翻炒 10s", - "关火、盛入碗中" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "技术总结", - { - "type": "list", - "items": [ - "使用隔夜的冷饭炒饭最佳，没有冷饭的同学也可以现煮（可以使用冰箱立马给米饭降温），不过要做到“粒粒分明”的口感就需要炒更久。", - "炒饭要做到“粒粒分明”其实就是要将饭炒干。为什么要用隔夜的冷饭是因为隔夜已经流失了一定的水分。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "蛋炒饭的做法" - }, - { - "no": 126, - "id": "31170521027d48c1491955c461929999", - "name": "醪糟小汤圆", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "小汤圆", - "醪糟", - "白糖", - "枸杞（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "水 300 毫升 * 人数", - "小汤圆 250 克 * 人数", - "醪糟 50 克 * 人数", - "枸杞 5 颗 * 人数", - "白糖" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将水倒入锅中并煮沸", - "放入小汤圆煮 8 分钟", - "放入醪糟和枸杞再煮 2 分钟", - "盛入碗中根据个人口味加入白糖并搅拌均匀", - "吃" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "白糖的用量根据个人口味更改", - "若喜欢更浓的口感可以减少 100 毫升内的水", - "若喜欢软点的枸杞口感，可以将枸杞和小汤圆同时煮", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request" - ] - } - ] - } - ], - "desc": [], - "title": "醪糟小汤圆的做法" - }, - { - "no": 127, - "id": "87f851710ee34579c421e986306a27cc", - "name": "麻油拌面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "风干快熟面/任何牌子的快熟面（不需要调味料）", - "麻油", - "胡椒粉", - "老抽", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "水 1 升", - "快熟面 1 块", - "麻油 3 勺", - "老抽 10 克", - "盐 30 克（可选，这 30g 盐不会被全部食用）", - "胡椒粉 10 克", - "生抽 5 克（可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将水倒入锅中并煮沸 （喜欢吃 q 弹面的同学，可在水里加入 30 克盐，用盐水煮出来的面会比较 q 弹）", - "将快熟面放入锅中 3 分钟（也可参考当下品牌快熟面的烹饪时间）", - "当面开始散了可以开始搅拌，让面受热均匀", - "将水滤干把面倒入碗中", - "按照上面的计量放入麻油，老抽，胡椒粉，生抽（可选）", - "筷子搅拌均匀", - "一道简单即省钱的懒人麻油拌面就完成啦" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "想必大家都会有节约开销的时刻吧，附上个人耐吃又省钱的食谱。不需要太多的步骤简单的煮，捞，吃。", - "单身的朋友懒惰出门，又不想花钱，简简单单就一餐。\n非单身的朋友想存钱，让女友花钱，简简单单就一餐。" - ], - "title": "省吃俭用懒人麻油拌面的做法" - }, - { - "no": 128, - "id": "3a000f4d1ab096e5a184d38d9bab0aec", - "name": "麻辣减脂荞麦面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "调味料：火锅底料、花生酱、全脂牛奶、生抽、辣椒油、醋、花椒油", - "原料：半干荞麦面、娃娃菜、生菜", - "洗菜盆、直径 18cm 的小锅" - ] - }, - { - "type": "heading", - "text": "建议购买方案：" - }, - { - "type": "list", - "items": [ - "荞麦面：pdd买食尚烩荞麦面，一包400g，价格4.9元，可以做4份", - "火锅底料：某宝小龙坎传统清油火锅底料味道最佳，29.8元一包，可以做20份", - "花生酱：pdd莺歌花生酱 24.8元两瓶，可以做68份", - "花椒油：pdd五丰黎红花椒油400ml,32元两瓶，可以做80份", - "其他：随便，不会影响到口味" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "半干荞麦面 100g", - "娃娃菜 8 片（共 150g）", - "生菜 6 片（共 80g）", - "火锅底料 25g", - "花生酱 15g", - "全脂牛奶 150ml", - "生抽 6ml", - "辣椒油 10ml", - "醋 20ml", - "花椒油 10ml", - "水 500ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "娃娃菜、生菜洗好，备用", - "锅内倒入 500ml 水，开大火，将荞麦面和娃娃菜放进去，等待水沸腾", - "水沸腾后，转小火，加入火锅底料、花生酱、牛奶、生抽、辣椒油，煮 10 分钟", - "加入生菜，煮 2 分钟", - "加入醋、花椒油，关火，直接端着小锅开吃。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "一定要选半干荞麦面，口感最好", - "可以随意添加其他东西，比如火锅丸、蛋饺等", - "火锅底料、花生酱、牛奶一定要加，口味三大巨头", - "如果不能吃酸，可以不加醋" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "麻辣减脂荞麦面做法非常简单，不需要任何厨艺基础。\n一份 298 千卡，美味+便宜+减脂，只需要 20 分钟就可以完成。" - ], - "title": "麻辣减脂荞麦面的做法" - }, - { - "no": 129, - "id": "cc2754fe92ecdc562ec7fe655be9e510", - "name": "示例菜", - "category": "template", - "detail": [ - { - "text": "原料和工具", - "content": [ - "", - "", - "", - { - "type": "list", - "items": [ - "咖喱块（推荐品牌好侍）", - "土豆" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "", - "", - "", - "", - "", - "每份：", - { - "type": "list", - "items": [ - [ - "咖喱块 115g", - "" - ], - [ - "土豆 2 个（每个土豆约 120g，共 240g）", - "" - ], - [ - "食用油 10-15ml", - "" - ] - ] - } - ] - }, - { - "text": "操作", - "content": [ - "", - "", - "", - { - "type": "list", - "items": [ - "土豆去皮、切成不超过 4cm 的大块，备用", - "咖喱块切碎，增加接触面积加速溶解，备用", - "热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高", - [ - [ - "放入土豆，保持翻炒至土豆", - { - "type": "em", - "text": "变软" - }, - "（可以用筷子确认）" - ], - "" - ], - [ - [ - "加水没过所有食材，沸腾后，将火调小然后", - { - "type": "strong", - "text": "等待 15 - 20 分钟" - } - ], - "" - ], - "关火，加咖喱并搅拌，等待直至咖喱融化", - [ - "再开火，缓慢", - { - "type": "strong", - "text": "搅拌 10 分钟" - }, - "，防止糊锅" - ], - [ - "在外观", - { - "type": "em", - "text": "呈粘稠状态" - }, - "后关火，盛盘" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "", - { - "type": "list", - "items": [ - "操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。\n", - { - "type": "link", - "text": "世界美食教程的微博视频", - "href": "http://t.cn/EJ77yFy" - } - ] - }, - "", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。", - "" - ] - } - ], - "desc": [ - "", - "", - "", - "", - "", - { - "type": "image", - "text": "示例菜成品", - "href": "cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145859;1647146759&q-key-time=1647145859;1647146759&q-header-list=&q-url-param-list=&q-signature=f32e03a71d25506460bede7df771c9fd6729c8e5" - }, - "", - "示例菜是一道简单易做的菜。富含 DHA 和蛋白质。一般初学者只需要 3 小时即可完成。还有美容效果哦~" - ], - "title": "示例菜的做法" - } -] \ No newline at end of file diff --git a/data-v1.json b/data-v1.json deleted file mode 100644 index 860128e..0000000 --- a/data-v1.json +++ /dev/null @@ -1,130 +0,0 @@ -{"no":0,"id":"16254caa4ca8ccc3da3423a945b50677","name":"吐司果酱","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜吐司","果酱","面包机"]}]},{"text":"计算","content":[{"type":"list","items":["吐司两片","果酱足够涂满一面土司的量"]}]},{"text":"操作","content":[{"type":"list","items":["将吐司放入面包机","设置好档位,时间到了会自动弹出","两分钟后吐司加热完成弹出","先取出一片吐司,涂满果酱再盖上另一片吐司即可","用餐巾纸包一下可以边走边吃也可以吃完再出门"]},"两分钟快速搞定,操作很简单,味道十分美味,十分适合程序员。耗时短,不会产生额外垃圾,也不需要清洗工具什么的。"]},{"text":"附加内容","content":["面包机一般不会超过一百块,吐司去楼下超市或美团买菜送上门,一般一包十块钱八片,保质期比较短,很干净卫生。这里果酱推介一下山姆超市的草莓果酱,很甜,它们家的蓝莓酱倒是一般般,反正我是感觉没啥味。干净又卫生哦,兄弟们。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。"]}],"desc":["饱腹感的懒人快速营养早餐，2min 搞定"],"title":"吐司+果酱的做法"} -{"no":1,"id":"4d97db0778bb6123d340463d9c94ba3f","name":"太阳蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","盐","油","分可控火候微波炉或不可控火候微波炉（定义和分辨方式请见附加内容）","筷子或牙签"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋的用量为 1 个。","盐的用量为 鸡蛋的个数 * 1g。","油的用量为 鸡蛋的个数 * 5ml。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"可控火候微波炉"},{"type":"list","items":["准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。","取出一个鸡蛋，打入小碗。","蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。","放入微波炉，中火 3min。"]},{"type":"heading","text":"不可控火候微波炉"},{"type":"list","items":["准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。","取出一个鸡蛋，打入小碗。","蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。","放入微波炉，1min。","while（太阳蛋 否 大面积成固体状） 用微波炉打(30s);"]}]},{"text":"附加内容","content":["while（太阳蛋的熟度 不符合 个人口味） 用微波炉打(1min);",{"type":"heading","text":"不可控火候微波炉"},{"type":"list","items":["定义： 即无法控制火候仅能控制时长的微波炉。","辨别方法： 若在微波炉操作面板上无法找到小火，中火， 大火等字样即为不可控火候微波炉"]},{"type":"heading","text":"可控火候微波炉"},{"type":"list","items":["定义：即能控制火候又能控制时长的微波炉，","辨别方法： 若在微波炉操作面板上能找到小火，中火，大火等字样即为可控火候微波炉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。"]}],"desc":[],"title":"太阳蛋的做法"} -{"no":2,"id":"8421677b9d5f268123e2a3f141facb40","name":"微波炉蛋糕","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["微波炉","能放进微波炉的容器","黄油","面粉","泡打粉（不加吃着像饼）","鸡蛋"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋🥚 1 个","面粉🍚 2 凸勺","泡打粉🍚 半平勺","白（红）糖🍬 2 勺","盐🧂 1/5 平勺"]},"（口味可选）",{"type":"list","items":["咖啡粉☕","巧克力🍫","麦片🍿","牛奶🥛","坚果🥜","饼干屑🍪","香蕉🍌","非黑暗料理🍆"]}]},{"text":"操作","content":[{"type":"list","items":["加入以下食材，注意不要超过容器的 3/4",["挖半个鸡蛋大的黄油放进容器, 在微波炉",{"type":"strong","text":"加热 15 秒左右"},"至融化"],["将",{"type":"strong","text":"巧克力/香蕉"}," 融化/搅碎成 ",{"type":"strong","text":"颗粒/糊状"}],"打入一个鸡蛋并打散搅和","2 凸勺白（红）糖（甜党可以多加些） （见附 4）",["加入 1/5 平勺盐 (",{"type":"strong","text":"如果后续的口味食材含盐需自己斟酌"},")"],"加入半平勺泡打粉","加入两大凸勺面粉（筋度没太大影响）","**加入任何喜欢的口味食材!**（坚果与饼干等干食材不是现在放）","搅和至看不见干粉的稠酸奶状","加入可选的干燥食材（不包括冲泡粉）在顶端","夸赞一下自己🥰",["微波炉（高火）加热 ",{"type":"strong","text":"1分钟"}," （至蓬松蛋糕形态）"],"取出杯子（烫手啊啊啊啊↑）并拍朋友圈就可以吃了"]}]},{"text":"附加内容","content":[{"type":"list","items":["在夸赞自己之前的操作可以重复多遍做出更大的蛋糕","泡打粉用来让蛋糕更蓬松 大多不含铝 几块钱一包 可以买了在家备着",{"type":"strong","text":"食材不要超过容器的3/4!!"},["此指南勺子标准大小宽 4 厘米尖勺\n",{"type":"image","text":"勺子","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145768;1647146668&q-key-time=1647145768;1647146668&q-header-list=&q-url-param-list=&q-signature=a7a2ef0825b1076f604eec643fc8badd4b6c6ec2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。"]}],"desc":["不必慌张, 你有十分充足的时间来准备, 可以根据心情加料, 大约需要 2min"],"title":"微波炉\"叮\"蛋糕的做法"} -{"no":3,"id":"fcbe4fc6ed0d3dceece49a272d1d6f5e","name":"水煮玉米","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜玉米","放得下玉米的锅","水","盐","糖（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["一个带皮玉米","淹过玉米约半节指头的水","煮玉米的时候，开始和淡盐水，差不多 2 克盐加 50ml 的水","根据口味选择加或者不加糖（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将新鲜玉米剥去外皮，剩部分玉米皮入锅","加入淹过玉米约半节指头的水，加盐和糖","水煮开之后转至小火，加盖继续煮 15-20 分钟，玉米煮久点没事。","煮熟后沥干水分，冷却后食用。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["大约 15 分钟可以完成制作。"],"title":"水煮玉米的做法"} -{"no":4,"id":"1ac71e469ca48c46d9282922a0623c84","name":"溏心蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","电锅","水","秒表（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 1 颗或更多（只要您的电锅装得下，不管有几颗鸡蛋都可以）","淹过鸡蛋约 2 公分的冷水"]}]},{"text":"操作","content":[{"type":"list","items":["将鸡蛋放入电锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动","倒入淹过鸡蛋约 2 公分的冷水","开盖，使用最大功率加热至水滚起（大约 85 - 95 度，稍微滚动，不需完全沸腾）",["关火，盖上盖子，让鸡蛋静置。",{"type":"list","items":["想要中央有少许流动的蛋黄，需静置 6 分钟","若想要完全煮熟的易碎蛋黄，需静置 10 分钟"]}],"沥干水分，用冷水冲洗鸡蛋约 1 分钟，即可去壳食用。"]}]},{"text":"附加内容","content":["如果觉得鸡蛋不够熟的小伙伴可以依照自己的喜好添加更多的水。",[{"type":"strong","text":"警告"}," 溏心蛋有沙门氏菌感染的风险。不建议静置 5 分钟以内。"],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["喜欢健身的小伙伴可以在每颗鸡蛋中获得 6 克蛋白质。大约 15 分钟可以完成制作。"],"title":"溏心蛋的做法"} -{"no":5,"id":"6bc7a113258541b2ec538f627ccd864a","name":"煎饺","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["饺子（速冻水饺）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["饺子一包 （根据个人食量选择， 约 10 - 15 个）"]}]},{"text":"操作","content":[{"type":"list","items":["取出平底锅（不沾平底锅最佳）","加入 10ml - 15 ml 食用油","开火，放入饺子","立刻加入清水，水线没过饺子平均高度的 1/2","盖上锅盖（此时炉灶应该处于大火）","等待 8 - 10 分钟","当锅中水分仅剩 2mm 时， 转中火开始煎制","当水分全部蒸发后，摇晃平底锅使饺子受热均匀","放入黑芝麻和葱花再焖 10s","1 - 2 分钟夹出一个饺子观察底部，若出现金黄色脆皮立即取出"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需时刻观察锅内情况，切记不可分神玩手机。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"煎饺的做法"} -{"no":6,"id":"1da8a8334ace86708d69406c156031a7","name":"蒸花卷","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冷冻花卷","圆碟子","蒸架","水 400ml"]}]},{"text":"计算","content":[{"type":"list","items":["冷冻花卷 5 个（女生分量 3 个即可）（可以在超市、各种买菜平台购买）","圆碟子，直径 28cm","蒸架，直径 20cm","水 400ml"]}]},{"text":"操作","content":[{"type":"list","items":["从花卷的包装袋中取出 5 个花卷","把花卷平铺在碟子上，尽量不用重叠","往锅里倒入 400ml 水，把蒸架放里面，把装花卷的碟子放在蒸架上，盖上锅盖。","开大火加热，直至水沸腾。","转中火加热 15 分钟","开盖用手感受花卷的表面温度，如果不够热，就继续盖上盖子加热，否则就可以关火出锅。","碟子取出放凉至 50 度左右即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察锅里的水不能少于 50ml。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒸花卷是一道简单易做的菜。能补充碳水化合物，膳食纤维。一般初学者只需要半小时即可完成。作为快手早餐，学会做之后，再也不会早上饿肚子了。"],"title":"蒸花卷"} -{"no":7,"id":"1223b89e8cf3af1ae1a30862426d992a","name":"燕麦鸡蛋饼","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","燕麦","牛奶 50-100g，能够将燕麦搅拌粘稠即可","可根据口味选择少许蔬菜，如菠菜。"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋两个，亦可选择两个蛋清，一个蛋黄。","纯干燕麦片 50g 左右（等同一个鸡蛋的量）","牛奶一盒 约 250ml","蔬菜碎叶一把"]}]},{"text":"操作","content":[{"type":"list","items":["将牛奶与干燕麦混合搅拌均匀至黏稠状。","将鸡蛋搅拌均匀至颜色单一程度。","将鸡蛋液倒入燕麦牛奶中继续搅拌至黏稠、均匀。","平底锅中加入少许黄油并覆盖均匀。","下入搅拌好的食材，并摊开至饼状。","小火加热两到三分钟。如想要加入蔬菜，可以在加热过程中加入碎菜叶。","翻面继续加热两分钟左右。","出锅，搭配剩下的牛奶作为早餐。"]}]},{"text":"附加内容","content":[{"type":"heading","text":"注意事项"},{"type":"list","items":["如果口味偏咸口，可以在搅拌鸡蛋液时加入盐，胡椒等调料。","煎饼时使用小火，避免燕麦部分煎糊。"]},{"type":"heading","text":"营养成分"},"一份上述早餐的预估营养价值（三大营养素）如下，供热爱健身人群参考*。",{"type":"list","items":["碳水化合物：39g","蛋白质：30g","脂肪：19g"]},"-总热量：450kcal","*： 牛奶按照常见的 250ml 计算"]}],"desc":["燕麦鸡蛋饼是极具营养、便于制作、适宜快速制作的早餐。尤其适宜热爱健身的上班族。"],"title":"燕麦鸡蛋饼的做法"} -{"no":8,"id":"550d4b23a1b02092961f20b716011df1","name":"牛奶燕麦","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛奶（巴氏奶口感更好）","燕麦","鸡蛋"]}]},{"text":"计算","content":[{"type":"list","items":["🥛 牛奶 280ml/per","🍳 鸡蛋 1 个/per","🍚 燕麦 40g/per"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"燕麦烹饪常规方法"},{"type":"list","items":["将牛奶倒入早餐杯（冷的即可）","准备好 200ml 水，如果是直饮水直接加入燕麦，否则请烧开后加入燕麦","水沸后 2min，燕麦煮好","煮好的燕麦捞出倒入牛奶中（尽量不要将煮燕麦的水也倒入牛奶，影响口感）"]},{"type":"heading","text":"燕麦烹饪快速方法"},{"type":"list","items":["将燕麦替换为快煮燕麦","将牛奶倒入装有快煮燕麦的容器中并搅拌","将混合物放入微波炉中","50%火力微波 4min"]},{"type":"heading","text":"煎蛋烹饪方法"},{"type":"list","items":["热锅，锅内放少许底油，油热后煎鸡蛋，每面煎 20s，考虑调底味（3g 椒盐，可选）","关火，装盘"]},"烹饪基本 3min 搞定，做完菜品都是常温，极易入口，我每次 2 分钟吃完。","🥑 水果蔬菜，苏打饼干搭配食用更佳\n"]},{"text":"附加内容","content":[{"type":"heading","text":"燕麦烹饪快速方法注意"},{"type":"list","items":["由于不同微波炉火力不同，故微波炉火力无法精确表明","不建议混合物超过容器容量 50%，否则加热过程中内容物极有可能溢出","不建议使用玻璃杯进行烹饪，理由同上"]}]}],"desc":["高蛋白，粗谷物纤维，饱腹感的懒人快速营养早餐，3min 搞定"],"title":"牛奶燕麦的做法"} -{"no":9,"id":"2e8f8f59aabf76ac13219985cfdf424b","name":"美式炒蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋 3 个","全脂牛奶/奶油 10g","黄油 5 克","盐 1 克"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋打入大碗中，加盐搅打至起泡，静置 15 分钟\n","黄油切小块入锅，倒入蛋液，开小火不断搅拌\n","黄油一融化，就快速翻动蛋液，将其打碎成细密状，在蛋液大体凝固前关火\n","加入牛奶搅拌 15 秒，至炒蛋湿润绵密，装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["想吃的更丰富可以在最后一步那里加上炒好的番茄丁，洋葱丁，培根丁，切好的芝士小丁，等等。。。(总之不会再出水的东东）\n","使用平底锅（不粘锅）。\n","考虑到很多人是一人食就炒一两个鸡蛋，口径比较小的锅或许更方便在锅中均匀搅拌"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["美式炒蛋具有松软鲜嫩的口感,与平时的炒蛋不同,美式炒蛋中加入了少量牛奶,使得蛋花更加的细密均匀,并且营养丰富~"],"title":"美式炒蛋的做法"} -{"no":10,"id":"793af41641daebeeed1ca246fa1608e6","name":"茶叶蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","八角","香叶","桂皮","茴香","冰糖","红茶","生抽","老抽","食盐"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 400g（约 8 颗）","八角 4g（约 2 颗）","香叶 0.5-1g（约 2 片）","桂皮 3g（1 小块）","茴香 5g","冰糖 15g","红茶 20g","生抽 15g","老抽 25g","食盐 3g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["用冷水将鸡蛋煮熟，大火大约 8min（根据自家厨具决定）","鸡蛋捞出，过冷水","将鸡蛋互相碰撞，使每个鸡蛋产生裂缝","将鸡蛋下锅，放入八角，香叶，桂皮，茴香，冰糖，红茶，生抽，老抽，食盐","加水直至没过鸡蛋","大火煮开之后，转中小火煮 15min"]},"中火煮15min之后，捞出料渣，鸡蛋再浸泡一会口感更佳\n"]},{"text":"附加内容","content":[{"type":"list","items":["鸡蛋捞出过冷水是为了让鸡蛋和壳之间产生间隙","食盐可根据个人口味选择不加","八角，香叶，桂皮，茴香，冰糖，自己没有这么多食材可以买现成的卤料包"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["茶香浓郁，鲜香可口的高蛋白快速营养早餐，大约耗时 30min。烹饪略微耗时，可以周末尝试，做一次大约够 2-3 个人吃。 "],"title":"茶叶蛋的做法"} -{"no":11,"id":"8541f7a38a94bdecf1f471677374449a","name":"油泼辣子","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蒜头 1 个","干辣椒面 100 克","盐 5 克","熟白芝麻 15 克","小米椒 1 个","花生油 150 毫升 （可用菜籽油替换）","家庭小陶瓷碗 1 个","家庭小铁勺 1 个","五香粉 10 克（可选）","草寇 1 个（可选）","小葱 3-5 根（可选）","其他配料：八角(1)、花椒（20-50 粒都可，看个人口味）、香叶（2-3 片）、白芷（2-3 片）、姜片（大拇指粗细的姜切片）（可选）","糖 30 克","白醋 5 克（大概就是小铁勺一勺的量）"]}]},{"text":"操作","content":[{"type":"list","items":[["拿出蒜头掰 2 个",{"type":"codespan","text":"小蒜头"},"去皮"],["拿出砧板剁碎",{"type":"codespan","text":"小蒜头"},"、",{"type":"codespan","text":"小米椒"}],["拿出碗倒入",{"type":"codespan","text":"花生油"}],["油热放入",{"type":"codespan","text":"其他配料"},"和",{"type":"codespan","text":"小葱"},",等到香料变焦，捞出扔掉"],"拿出铁锅将碗内的油放入加热 2 分钟（菜籽油烧至冒烟）","此时是空碗",["往空碗加入",{"type":"codespan","text":"干辣椒面"},"、",{"type":"codespan","text":"白芝麻"},"、",{"type":"codespan","text":"蒜末"},"、",{"type":"codespan","text":"小米椒"},"、",{"type":"codespan","text":"盐"},"、",{"type":"codespan","text":"五香粉"},"、",{"type":"codespan","text":"草寇"},"作为"调料""],["关火将油温冷却至 ",{"type":"codespan","text":"210"}," 摄氏度"],["将锅内热油倒入碗内并用勺搅拌即可（可以在 ",{"type":"codespan","text":"165"}," 摄氏度时加入同样"调料"的碗最后进行混合进行增辣）"],"倒入热油稍微搅拌后放入白醋，此时会重新沸腾。继续进行搅拌，白醋增香。","油泼辣子冷却到温热放白糖和味精，白糖可以是辣味柔和，不会那么的呛口"]}]},{"text":"附加内容","content":[{"type":"list","items":["五香粉、草寇作为\"调料\"加入，可以增加香味，使油泼辣子更香"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]},{"text":"油泼辣子实物","content":[[{"type":"image","text":"image","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDuGMcUzqe_TiaF71KtPLXnfAftCydx6MUuXgKZUHR6LxYC7Df8wkQjVZUHYUvbNSW&q-sign-time=1647145768;1647146668&q-key-time=1647145768;1647146668&q-header-list=&q-url-param-list=&q-signature=92b03578f575dfddeb1cd6b5fc98eda39336feaa"},"\n",{"type":"image","text":"image","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145768;1647146668&q-key-time=1647145768;1647146668&q-header-list=&q-url-param-list=&q-signature=b08cc7a5af0546c19eb7d9f87b4e43365dde7045"}]]}],"desc":["制作耗时：10 分钟"],"title":"油泼辣子的做法"} -{"no":12,"id":"f601d6a382226313bc66aa7272d127c1","name":"油酥","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面粉","油","盐"]}]},{"text":"计算","content":[{"type":"list","items":["油 = （要烙饼的张数 * 10ml）","盐 = （要烙饼的张数 / 2）g","面粉 = （要烙饼的张数 / 0.13）g"]}]},{"text":"操作","content":[{"type":"list","items":["面粉盛小碗里，加入盐","加入 200 度左右的热油","用筷子将其搅拌成无固状物体的糊状。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["油酥是由面粉与热油混合调制的，通常在烙饼时涂点油酥，可以使得饼子层层分明，外酥里软，口感更佳。"],"title":"油酥的做法"} -{"no":13,"id":"bd0c88139d799550bf9ec5d831ed71ac","name":"炸串酱料","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["干辣椒面（粗细都准备）","孜然粉","胡椒粉","五香粉","花椒粉","十三香","麻辣鲜","白芝麻"]}]},{"text":"计算","content":[{"type":"list","items":["干辣椒面 60 克","孜然粉 20 克","胡椒粉 10 克","五香粉 15 克","食盐 20 克","花椒粉 15 克 ","鸡精 8 克","十三香 5 克","麻辣鲜 5 克","白芝麻 30 克"]}]},{"text":"操作","content":[{"type":"list","items":["所有原料在容器内混合，搅拌均匀。","锅里烧热油，油的用量以在容器内没过所有原材料为佳。","分三次淋入热油，每次 1/3，同时搅拌。","最后放入香油 10ml，生抽 10ml，花椒油 10ml，蚝油 10ml。"]}]},{"text":"附加内容","content":[{"type":"list","items":["最后一步的调味可按自己喜好添加。","不得一次性倒入所有热油，必须分次倒入并搅拌。","原料可按比例缩减。"]}]}],"desc":["炸串酱料，号称淋袜子都好吃，新手友好，预计用时 10 分钟。"],"title":"炸串酱料的做法"} -{"no":14,"id":"62392eb3ab996d47e9153bc8b6c1afda","name":"糖色","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["糖（任选其一）：",{"type":"list","items":[["冰糖：炒出来的",{"type":"codespan","text":"糖色"},"色泽最为鲜艳，红亮，必须水油炒，不加水融化会很慢"],"白砂糖：必须水油炒，不加水融化会很慢","绵白糖：可以不加水"]}],"炒糖色过程火不要太大！！！电磁炉温度不够，火候过了发苦，不够发甜"]}]},{"text":"计量","content":[{"type":"list","items":[[{"type":"codespan","text":"油"},"：100ml"],[{"type":"codespan","text":"开水"},"：500ml"],[{"type":"codespan","text":"糖"},"（这里以冰糖为例）"]]}]},{"text":"操作","content":[{"type":"list","items":["开火，并向锅中倒入 100ml 开水 1","再向锅中倒入 100ml 油，与第一步间隔越短越好，此时锅为大火中火都可以，着急的话可以大火","放入冰糖（如果冰糖过于耦合，可以提前敲碎，做到耦合度越低越好）","调整火力为中火",["开始搅拌",{"type":"list","items":[["要一直一直一直搅拌，变成棕褐色，此时",{"type":"strong","text":"转为小火"}],["再变稀，变红茶色，再变成酱红色后起小泡泡，准备好执行下面的",{"type":"codespan","text":"操作1"},"or",{"type":"codespan","text":"操作2"}],"小泡泡会逐渐消失，之后会出现大泡泡，大泡泡出现时糖色完成",["需要在此时快速进行下一步操作（无论哪种操作都一定要提前准备好并快速！否则火候过大糖色发苦），根据菜品派别以及个人口味作出选择",{"type":"list","items":["操作 1：可以直接加 400ml 开水降温","操作 2：也可以加入葱姜蒜花椒等调味品进行翻炒"]}]]}]]}]}],"desc":[],"title":"糖色的做法"} -{"no":15,"id":"36494c631142783aac8de8b8e5571099","name":"糖醋汁","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["清水","白糖","白醋/米醋","料酒","生抽"]}]},{"text":"计算","content":[{"type":"list","items":["清水(50ml)","生抽(40ml)","白糖(30g)","白醋(20ml)","料酒(10ml)"]}]},{"text":"操作","content":[{"type":"list","items":["按照比例将各调料在小碗中搅拌均匀","按不同菜肴的方式处理完毕后，将配制好的糖醋汁倒入锅中","根据各菜肴的不同，烹制 5-10 分钟","大火收汁，可增加菜的浓度、香味和光泽"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["糖醋汁通常情况下由清水、白糖、白醋等制成，有些人喜欢放一些番茄酱来增添不一样的酸甜味或放一些淀粉来增加菜肴汤汁的粘性和浓度，糖醋汁可用于糖醋鱼、糖醋里脊、糖醋排骨等菜品的制作","可依据糖醋汁配制的经典比例 1：2：3：4：5 来调制糖醋汁"],"title":"糖醋汁的做法"} -{"no":16,"id":"a6fb71b5f81f32e124476888edc920fb","name":"草莓酱","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["草莓","白砂糖","保鲜膜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["草莓 1200 克","白糖 400 克 （如需要低糖饮食，可以考虑降低到 200g）"]}]},{"text":"操作","content":[{"type":"list","items":["草莓洗净去叶","将草莓切碎放入合适的碗中","将白糖倒入碗中与草莓搅拌均匀","碗用保鲜膜覆盖静置 1 小时","将静置的草莓和糖的混合物倒入不粘锅中开大火烧开","烧开后转小火不断搅拌直至果酱呈粘稠状关火","待草莓酱冷却后装入准备好的密封罐中"]},[{"type":"image","text":"洗好的草莓","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145770;1647146670&q-key-time=1647145770;1647146670&q-header-list=&q-url-param-list=&q-signature=da3dab1fe0bc4fe5e8e6a93890389faded99d636"},"\n",{"type":"image","text":"混合好的草莓","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145770;1647146670&q-key-time=1647145770;1647146670&q-header-list=&q-url-param-list=&q-signature=339958f322430a9ac2cfaa5ecebd86be08dde448"},"\n",{"type":"image","text":"熬煮的草莓","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145770;1647146670&q-key-time=1647145770;1647146670&q-header-list=&q-url-param-list=&q-signature=85203f33946f3504d8afa8bf6e6d5effb1405493"},"\n",{"type":"image","text":"做好的草莓","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145770;1647146670&q-key-time=1647145770;1647146670&q-header-list=&q-url-param-list=&q-signature=85203f33946f3504d8afa8bf6e6d5effb1405493"}]]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["可以买那种一筐一筐卖的小草莓，主要是便宜。做成酱抹在面包上非常好吃。"],"title":"草莓的做法"} -{"no":17,"id":"259db9f3ca81a49f429323778025783a","name":"蒜香酱油","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蒜头","白芝麻","花生油","酱油","蘸料碟"]}]},{"text":"计算","content":[{"type":"list","items":["蒜头 2 瓣","白芝麻 5 克","花生油 15 毫升","酱油 30 毫升","蘸料碟 1 个"]}]},{"text":"操作","content":[{"type":"list","items":["拍碎蒜头","往蘸料碟中加入酱油","起锅，加入花生油，等到油温滚烫后加入拍好的蒜头，炸半分钟","半分钟后，关火，把热油倒入蘸料碟，用筷子搅拌即可"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"蒜香豉油的做法"} -{"no":18,"id":"4740f91ac28ff852a41368e01cf76425","name":"蔗糖糖浆","category":"condiment","detail":[{"text":"原料和工具","content":["原料",{"type":"list","items":["白砂糖","水"]},"工具",{"type":"list","items":["可密封容器（建议使用高硼硅试剂瓶，便宜）"]},{"type":"image","text":"bottle","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145772;1647146672&q-key-time=1647145772;1647146672&q-header-list=&q-url-param-list=&q-signature=f41c5469ef56245a06dd9bd6dcbb4688f491e52c"}]},{"text":"计算","content":["建议比例=>糖 : 水 = 1 : 1，这样方便进行糖量控制，比如想要 15 克糖，就量取 30 克的糖浆",{"type":"list","items":["水 100 克","白砂糖 100 克"]}]},{"text":"操作","content":[{"type":"list","items":["将称好的白砂糖的饮用水于容器混匀","容器封盖放冰箱冷藏"]}]},{"text":"附加内容","content":["水无论冷热都可，如果比较急用，可用热水溶解后再冷却糖浆。","配制好的糖浆不会轻易变质，在冷藏状态下保存一周通常是没问题的。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["将糖事先溶解好便于在配制饮料（特别是冷饮）时给饮料增甜"],"title":"蔗糖糖浆的做法"} -{"no":19,"id":"2d6cfb54810bd7cefc6766d873b5c64f","name":"戚风蛋糕","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"工具"},{"type":"list","items":["烤箱（电饭锅可替代，但大多情况下由于锅胆材质问题易失败）","打蛋器（电动最好，手动费力且有一定失败概率）或筷子（非常不推荐）","铝合金阳极模具（千万不能选不沾模具，常用尺寸为 6 寸或 8 寸）","刮刀（用于翻拌蛋糕糊）"]},{"type":"heading","text":"原料"},{"type":"list","items":["鸡蛋","白糖","牛奶（或水）","食用油（或黄油，但需加热软化）","低筋面粉（推荐惠宜）","柠檬汁或白醋（可选）"]}]},{"text":"计算","content":["每份（12 个面积单位）：",{"type":"list","items":["1 个鸡蛋（正常中等大小，约 50g）","白糖 16g","食用油 8/","牛奶 10g","低筋面粉 17g"]},"具体来说，对于常见 6 寸及 8 寸蛋糕：",{"type":"list","items":[["6 寸：大小为 3 份（即三个鸡蛋）。面积 36 个单位。",{"type":"list","items":["鸡蛋 3 个，白糖 50g，食用油 25g，牛奶 30g，低筋面粉 50g"]}],["8 寸：大小为 5 份（即五个鸡蛋）。面积 64 个单位。",{"type":"list","items":["鸡蛋 5 个，白糖 80g，食用油 40g，牛奶 50g，低筋面粉 90g"]}]]}]},{"text":"操作","content":[{"type":"heading","text":"前期分离操作"},{"type":"list","items":["从冰箱中取出新鲜的鸡蛋",["准备两个容器并擦干，分别盛放蛋清与蛋黄（尤其对盛放蛋清的容器而言，内壁",{"type":"strong","text":"不能有任何水珠"},"）"],"打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。",["分离过程中蛋黄不能破碎，",{"type":"strong","text":"蛋清中不能混有任何蛋黄"},"，否则会严重影响打发。（白色系带可进入蛋清，不影响）"],["（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，加入全部蛋清后不要超过容器的 ",{"type":"strong","text":"1/8"},"）"]]},{"type":"heading","text":"搅拌蛋黄液"},{"type":"list","items":[["向蛋黄中加入食用油、牛奶以及 ",{"type":"strong","text":"1/4"}," 的白糖，用刮刀搅拌均匀"],["准备好低筋面粉，一边慢慢撒入容器一边用刮刀“Z 字形搅拌”（之字形搅拌），即刮刀只能沿着刀刃的方向左右或前后移动。",{"type":"strong","text":"不可无序地逆时针或顺时针搅拌"}],"继续，加入全部面粉，仍使用上述搅拌方式，直到混合均匀、无干粉状态。（少许团块是正常现象，可继续搅拌使其分散）","静置，备用"]},{"type":"heading","text":"打发蛋白"},{"type":"list","items":[["准备好剩余 ",{"type":"strong","text":"3/4"}," 的白糖。分为三份，每份为总量的 ",{"type":"strong","text":"1/4"}],"[可选] 蛋清中加入柠檬汁或白醋",["打蛋器中速，打发蛋白至有",{"type":"em","text":"粗大气泡的状态"},"，加入",{"type":"strong","text":"第一份白糖"}],["打蛋器高速，打发蛋白至",{"type":"em","text":"气泡较细腻的状态"},"，加入",{"type":"strong","text":"第二份白糖"}],["打蛋器高速，打发蛋白至",{"type":"em","text":"“湿性发泡”"},"的状态（此时提起打蛋器头，有长长的弯曲尖角），加入",{"type":"strong","text":"第三份白糖"}],"打蛋器中低速，打发蛋白至“干性发泡”的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）","此时蛋白打发程度已符合要求","（ps：关于蛋白状态的判断可参考附件链接中的图片。）","（ps2：打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）"]},{"type":"heading","text":"混合搅拌"},{"type":"list","items":["简单搅拌几下蛋黄液",["用刮刀取 ",{"type":"strong","text":"1/3"}," 的蛋白霜，加入到蛋黄糊中"],["采用“翻拌”的手法，此手法是为了避免消泡。从附录中摘录一段：","","具体的翻拌手法是先用右手拿刮刀从搅拌盆中心插入面糊底部，然后向8点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内，左手握住搅拌盆从9点钟方向转到7点钟方向，刚好旋转了60度，就完成了一次循环，速度大约是1秒钟两下。此方法出自《小岛老师的蛋糕教室》，我个人觉得非常好用。用接地气的话说就是，像炒菜一样翻炒。\n"],["将 ",{"type":"strong","text":"1/3"}," 的蛋白霜与蛋黄液的混合液倒入剩余 ",{"type":"strong","text":"2/3"}," 的蛋白霜中，继续翻拌均匀"],"将蛋糕糊倒入模具，震荡几下避免大气泡"]},{"type":"heading","text":"烘烤"},{"type":"list","items":[["烘烤总时间：6 寸蛋糕 ",{"type":"strong","text":"30-35"}," 分钟，8 寸蛋糕 ",{"type":"strong","text":"50"}," 分钟。根据自己烤箱特性灵活调整，一般不超过 $\\pm 5$ 分钟。（最后几分钟时可在烤箱前观察）"],["选择",{"type":"strong","text":"变温烘烤"},"，分为两个阶段。第一阶段烤箱设定温度为：上管 ",{"type":"strong","text":"150"}," 摄氏度，下管 ",{"type":"strong","text":"160"}," 摄氏度；第二阶段温度为：上管 ",{"type":"strong","text":"160"}," 摄氏度，下管 ",{"type":"strong","text":"170"}," 摄氏度；"],["以",{"type":"strong","text":"与第一阶段烘烤温度相同的温度预热"},"，约 10 分钟可到达预定温度。（建议有经验后，在混合搅拌开始时即可预热）"],"预热完成后，将模具放入烤箱下层",["烘烤总时长的前 ",{"type":"strong","text":"3/5"}," 为第一阶段烘烤，后 ",{"type":"strong","text":"2/5"}," 时长为第二阶段烘烤。切换时，直接调整烤箱温度即可。"],"烤好后，出炉"]},{"type":"heading","text":"冷却与脱模"},{"type":"list","items":["（可选） 将模具从高处落下，震出其中的热气","模具倒扣使蛋糕冷却","脱模，食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["参考了以下教程，文中说明非常详细且有每一步骤的配图。同时，对于为什么做某一个操作、背后的原理也有阐释，以及出现某些问题的分析：",{"type":"link","text":"为了做好这个戚风蛋糕，我用了一整箱鸡蛋，从此告别凹底和塌陷","href":"https://zhuanlan.zhihu.com/p/86865919"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[["戚风蛋糕是一道烘焙入门菜品，有一定操作难度。但成功制作后，其口感细腻绵软，令人回味。加上烘烤时间，一般初学者需要 ",{"type":"strong","text":"1.5 - 2 小时"},"即可完成。"]],"title":"戚风蛋糕的做法"} -{"no":20,"id":"31c87501d51514130b66f4693d1a9828","name":"提拉米苏","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["马斯卡彭芝士 450g","手指饼干 1 包","放凉浓缩咖啡 350ml","无菌鸡蛋 4 个","白砂糖 50g","可可粉","朗姆酒（不喜欢酒的朋友可省略，可按照自己口味调节）","一个装成品的容器（我用的是玻璃乐扣）","打蛋器（手劲儿大的朋友也可以锻炼臂力）"]}]},{"text":"操作","content":[{"type":"list","items":["分离蛋黄蛋清","盛有蛋白的碗中加 10g 白砂糖湿性打发","盛有蛋黄的碗中将 40g 白砂糖分三次加入，搅拌至均匀","蛋黄中分三次加入马斯卡彭芝士，搅拌至均匀","蛋黄中最后加入朗姆酒，搅拌均匀","将打发好的蛋白分三次加入蛋黄芝士液中","手指饼干两面浸湿咖啡液，平铺入容器","两层芝士液两层饼干交替放入容器（这一步按照大家意愿及容器高度酌情处理）","放入冰箱冷藏四个小时（心急的小伙伴可以提早拿出来）","取出后在表面筛上可可粉，即可享用啦"]}]},{"text":"附加内容","content":[{"type":"list","items":[{"type":"link","text":"下厨房蛋白打发具体教程","href":"https://www.xiachufang.com/recipe/101779500/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"自家提拉米苏成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145773;1647146673&q-key-time=1647145773;1647146673&q-header-list=&q-url-param-list=&q-signature=fbe7f67068b97c8591c4d1f15a3b93d26e4fab9f"},"提拉米苏，是意大利传统甜品。无需烤箱操作简便，烘焙新手也可以零失误获得一份美味的提拉米苏。"],"title":"提拉米苏的做法"} -{"no":21,"id":"97acc72ed442b7ad7170f4925850a42f","name":"烤蛋挞","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蛋挞皮 品牌不限 整包蛋挞皮约为 30 只 ","鸡蛋 8 个 普通鸡蛋即可","牛奶 200 毫升 普通袋装牛奶即可","淡奶油 450 毫升 烘焙店或超市即有售","白砂糖 80 克 普通砂糖即可 细砂糖更优 易于融化","烤箱 大小不限","克数称","搅拌器 包含且不限于筷子 打蛋器等工具","筛网 网孔约为 1 毫米"]}]},{"text":"计算","content":[{"type":"list","items":["该配方为整包蛋挞皮所需量 填充后可直接冷冻保存"]}]},{"text":"操作","content":[{"type":"list","items":["将碗置于克数称上 称量 450 克 淡奶油（淡奶油密度在此处记为 1 ） ","加入 80 克白砂糖 （甜度中等 可按个人口味增减 建议范围 60-100 克）","加入 200 克牛奶 （牛奶密度在此处记为 1 ）","取 8 个蛋黄加入 蛋清可留作他用","均匀搅拌所有材料直至白砂糖全部融化","使用网筛对搅拌完成的食材进行过滤 滤除鸡蛋黏膜 鸡蛋壳 未融化的白砂糖 结块的淡奶油","此时请将烤箱设置 220 摄氏度开始预热（约 10 分钟） 记得拿出烤盘","将蛋挞皮以 0.5 厘米的间隔均匀放置于烤盘中","将过滤完成的食材倒入蛋挞皮中 液面距离蛋挞皮上沿 0.5 厘米左右即可不宜过多","截止此步骤 半成品蛋挞的制作已经完成 可直接放入冰箱速冻 12 小时以上保存","将半成品蛋挞放入烤箱中进行烤制 温度为 200 摄氏度 时间为 25 分钟","烤制结束后即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时 请务必小心烤箱高温 防止烫伤"]}," 如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[[" ",{"type":"image","text":"烤蛋挞","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145777;1647146677&q-key-time=1647145777;1647146677&q-header-list=&q-url-param-list=&q-signature=25cddae676c6dd7b32f6995a55076655ccaf913f"}]," 烤蛋挞是一道简单易于制作的甜品 且半成品可置于冰箱冷冻长时间保存 随吃随取 出品时间约 1 小时"],"title":"烤蛋挞的做法"} -{"no":22,"id":"b33ac7974f694a3b10ab9618b179d320","name":"芋泥雪媚娘","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["荔浦芋头（电商平台购买即可，实惠新鲜） 200g","紫薯粉 3g","牛奶 165g","糯米粉 a 50g","糯米粉 b 75g","玉米淀粉 22g","黄油 30g","淡奶油（推荐安佳） 145g","白砂糖 26g","料理搅拌机（电动打蛋器也可以）","筛网 网孔约为 1 毫米","保鲜膜"]}]},{"text":"操作","content":[{"type":"list","items":["芋头切块，大火煮熟至软（40 分钟即可），全部放入料理机","向内加入 30g 牛奶，25g 淡奶油，将其打成泥状","再向内加入 3g 紫薯粉，18g 白砂糖，继续搅拌打成细腻芋泥","取出另一个碗，加入全部糯米粉 b，22g 玉米淀粉，135g 牛奶，50g 白砂糖，混匀并过筛一遍，保鲜膜盖上并扎小洞，中火蒸半个小时","在蒸的过程中，将糯米粉 a 放入平底锅小火翻炒至微微发黄（即炒熟），作为手粉备用","将中火蒸完半小时的糯米牛奶混合物（果冻状）趁热加入黄油 30g，将黄油揉至面团完全吸收，然后放冰箱冷藏一小时","取出另一只碗，加入 120g 淡奶油，8g 白砂糖，打发至有纹路，装进裱花袋备用","取出冷藏后的面团，搓揉 5 分钟，分成 30g 一个，均匀撒上 2g 手粉防粘，擀成圆形，先挤上 5g 裱花奶油，然后放上 30g 芋泥，最后将面饼像包包子一样包起来（可以减去多余的皮）","包好后再均匀撒 2g 手粉防粘","重复以上两步直至原材料用光"]}]},{"text":"附加内容","content":[{"type":"list","items":["制作时最好佩戴不粘手套","制作完即可食用，不用再加热"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"芋泥雪媚娘成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145780;1647146680&q-key-time=1647145780;1647146680&q-header-list=&q-url-param-list=&q-signature=8e546803b5777e76bfbd65e1d8954ffc0f91f5d3"},"芋泥雪媚娘是一道甜品，很适合做给孩子吃，无需烤箱，手残党也可以做成功～预计制作时间 2 小时。"],"title":"芋泥雪媚娘的做法"} -{"no":23,"id":"54a41fdab743ddc4aa44a1670488ccac","name":"B52轰炸机","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["甘露咖啡酒","爱尔兰百利甜酒","蓝天原为伏特加","吧勺","利口酒杯","打火机"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["甘露咖啡酒 10ml\n","爱尔兰百利甜酒 10ml\n","蓝天原为伏特加 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["在利口酒杯的最底层倒入甘露咖啡酒到 1/3 处。(10ml)","顺着吧勺缓缓倒入爱尔兰百利甜酒，也是 1/3 左右(10ml)。注意要慢，保证层次分明。（太快甜酒会和咖啡混合）","最后在上层倒入蓝天原味伏特加 （10ml)","用打火机热一下杯口","最后一步点火： 看到淡蓝色的小火苗了吗？"]}]},{"text":"附加内容","content":[{"type":"list","items":["喝的时候，现在酒吧常用的方法是给你一个吸管，在火还燃烧的时候插入，然后快速全部吸入。","由于吸管太细，其中氧气不足，所以火苗会灭掉，不必担心。这时候，你会感到一股热辣顺着你的喉咙一直烈到你的胃，之后就是久久的咖啡奶油回甘。非常刺激又好喝。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["B-52 是鸡尾酒中喝法比较独特的一种，要配上短吸管，餐巾纸和打火机。\n把酒点燃，用吸管一口气喝完，然后你就能体验到先冷后热那种冰火两重天的感觉。\n那种感觉，只有试过才知道。 \n用吸管适用于女士，最刺激的喝法是一口喝下，喝的时候注意尽量避免碰到杯口引起烫伤，让火在嘴里灭掉，才能喝出最好的味道。"],"title":"B52轰炸机的做法"} -{"no":24,"id":"a7d685b67634a7a931b12b601dbd27a5","name":"可乐桶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["波旁威士忌","可口可乐","冰块","柠檬（可选，提升口感用）"]},{"type":"heading","text":"工具"},{"type":"list","items":["手动压汁器"]}]},{"text":"计算","content":["一杯分量，约 900 毫升（含冰）",{"type":"list","items":["威士忌 100 毫升","可口可乐 500 毫升","柠檬 1 个","冰块 300 克"]}]},{"text":"操作","content":[{"type":"heading","text":"柠檬的处理"},{"type":"list","items":[["将柠檬对半切（",{"type":"strong","text":"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用","将挤压过的柠檬置于容器中备用"]},{"type":"heading","text":"正式调配"},{"type":"list","items":["选择一个你最喜欢的杯子，建议使用容量在 1 升左右的大型玻璃杯或铁皮酒桶","将冰块和挤压过的柠檬入杯中（可根据个人喜好设计柠檬与冰块的摆放）","倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）","沿杯壁缓慢倒入可口可乐至距离杯口 3/4 处（控制可乐和威士忌的比例约在 1:5 ）","倒入威士忌直至满杯"]}]},{"text":"附加内容","content":[{"type":"heading","text":"安全须知"},"可乐桶因冰块和可乐的口感掩盖了威士忌的酒味，因此不善酒力的人也容易在不知不觉中过量饮酒，请在保证个人与饮酒者的安全下调配。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"strong","text":"饮酒有害健康，未成年人禁止饮酒"}],"title":"可乐桶的做法"} -{"no":25,"id":"90293ea7021578c1279b757790756e0c","name":"奶茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["袋泡红茶（推荐立顿黄牌精选红茶）","全脂奶粉或淡奶","杯子，例如带刻度的杯子，陶瓷杯或保温杯"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["袋泡红茶 2 包（约 4g）","奶粉 11-12g","砂糖 5-7g"]}]},{"text":"操作","content":[{"type":"list","items":[["取袋泡红茶 2 包放入杯中，加入 180-200mL ",{"type":"strong","text":"沸水"},"。"],[{"type":"strong","text":"等待 20 - 30 分钟"},"。"],"称取 11-12g 奶粉和 5-7g 砂糖，分别加入前一步骤得到的液体中。","搅拌均匀即可饮用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["加入沸水后，尽量保持杯子内部温暖，例如使用开口较小的杯子或盖上盖子。如果气温较低时，使用量杯量取可能导致沸水在冲入红茶前冷却，则可以不使用量杯量取而直接估计其体积。","等待时间结束后可提起或搅动茶包以使冲泡更加均匀。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["奶茶是一种简单易做的饮料。一般初学者只需要 30 分钟即可完成。"],"title":"奶茶的做法"} -{"no":26,"id":"591e2752bbd8fe30db6418d616e829ea","name":"杨枝甘露","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["杯","水果刀","牛奶","冰块","调理机/果汁机"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["奇亚籽 24g","牛奶 50ml","冰块 2 小块","芒果 1 粒","葡萄柚 1/2 粒","椰奶 150ml"]},"点缀:",{"type":"list","items":["切丝芒果干 （可选）","切丝柳橙干 （可选）"]}]},{"text":"操作","content":[{"type":"list","items":["奇亚籽泡牛奶 10 分钟。","泡籽之时，把半粒芒果、葡萄柚去皮切丁，放入杯中。","半粒芒果切小块放入调理机加冰块、椰奶打成泥。","倒入杯中，放上点缀材料（如有）。","一边享用一边写代码！！"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["没用西谷米的原因是家里没有，但是有很多的奇亚籽就拿来代替。而且奇亚籽用泡不用煮，省了很多时间!"],"title":"杨枝甘露的做法"} -{"no":27,"id":"096a782aea26d1fd754b66bf452f781f","name":"百香果橙子特调","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["百香果","橙子","茉莉绿茶茶叶/苏打气泡水二选一","白砂糖","冰块","蜂蜜（可选）","薄荷叶或其他绿叶（可选，装饰使用）"]},{"type":"heading","text":"工具"},{"type":"list","items":["手动压汁器"]}]},{"text":"计算","content":["基于茉莉绿茶版本准备，一杯分量，约 380 毫升",{"type":"list","items":["橙子 1 个（约 200 克，拳头大小）","茉莉绿茶茶叶 3~6 克","开水 150 毫升","冰块 160 克以上"]},"腌制百香果部分（因为量小不好配置，这里是两次的分量）",{"type":"list","items":["百香果 3 个","白砂糖 30 克","蜂蜜 10 克（如果没有可以用 5 克白砂糖代替）"]}]},{"text":"操作","content":[{"type":"heading","text":"百香果腌制"},"因为量小不好配置，这里是两次的分量",{"type":"list","items":["将三个百香果的果肉取出来（里面的汁也不能放过），置于容器中","称量 30 克白砂糖放入","称量 10 克蜂蜜放入（如果没有可以用 5 克白砂糖代替）","搅拌均匀","容器保鲜膜封口，放入冰箱中进行 12~24 小时的腌制"]},{"type":"heading","text":"茉莉绿茶调配"},"推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30",{"type":"list","items":["称量 3~6 克茶叶置于容器，加入 150 毫升开水，泡 6 分钟","往泡好的绿茶中放入 90 克冰块冷却，可搅拌加速冷却","待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 240 毫升"]},{"type":"heading","text":"橙子的处理"},"可在泡茶期间处理",{"type":"list","items":[["将橙子对半切（",{"type":"strong","text":"刀方向垂直于橙子的头尾连线"},"），并从其中的一半中切取一片橙子备用"],"再次将橙子对半切，将得到的 4 角橙子用压汁器压出橙汁置于容器中备用"]},{"type":"heading","text":"正式调配"},{"type":"list","items":["选择一个你最喜欢的杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 70 克冰块放置在杯底，并将所有橙汁倒入","将之前准备的一片橙子贴杯内壁放置","将一次分量的腌制百香果浇在冰上","缓慢注入茉莉绿茶直至满杯，便于分层","在液面放置好装饰用的绿叶（可选）"]},"搅拌均匀后享用"]},{"text":"附加内容","content":["如果缺少或不喜欢茉莉绿茶，可以使用苏打气泡水代替，免去茉莉绿茶的调配流程",{"type":"heading","text":"成品"},["| 版本 | 成品图 |\n| -------------- | ------------------------------------------------------- |\n| 茉莉绿茶版本 | ",{"type":"image","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145781;1647146681&q-key-time=1647145781;1647146681&q-header-list=&q-url-param-list=&q-signature=c7ec4948698d5bdcbb7be75f9cef925f31025af2","text":"图片"}," |\n| 苏打气泡水版本 | ",{"type":"image","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145781;1647146681&q-key-time=1647145781;1647146681&q-header-list=&q-url-param-list=&q-signature=c7ec4948698d5bdcbb7be75f9cef925f31025af2","text":"图片"}," |"],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"百香果橙子特调的做法"} -{"no":28,"id":"4a64e3497a261739579b74a601a56400","name":"耙耙柑茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["耙耙柑（替换物请看附加内容）","茉莉绿茶","冰块",[{"type":"link","text":"蔗糖糖浆","href":"../../condiment/蔗糖糖浆/蔗糖糖浆.md"},"（可选）"]]},{"type":"heading","text":"工具"},{"type":"list","items":["搅拌机"]}]},{"text":"计算","content":["一杯分量，约 300 毫升",{"type":"list","items":["耙耙柑 1~2 个（200 克以上）","茉莉绿茶 2~4 克","冰块 60 克","1 : 1 蔗糖糖浆 10 克（可选）"]}]},{"text":"操作","content":[{"type":"heading","text":"茉莉绿茶调配"},"推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30",{"type":"list","items":["称量 2~4 克茶叶置于容器，加入 100 毫升开水，泡 6 分钟","往泡好的绿茶中放入 60 克冰块冷却，可搅拌加速冷却","待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 160 毫升"]},{"type":"heading","text":"正式调配"},{"type":"list","items":["选择一个你最喜欢的杯子，建议使用容量在 300 毫升左右的透明玻璃杯","取出耙耙柑的肉瓣，并将外皮剥去，取得果肉","取 130 克果肉和 130 毫升茉莉绿茶放入搅拌机中","倒入 10 克蔗糖糖浆（可选，如果喜甜可放）","封盖启动搅拌机，搅拌 20 秒后将搅拌产物倒入杯中","取一点果肉撕碎撒在液面上"]},"开始享受"]},{"text":"附加内容","content":[{"type":"list","items":["耙耙柑可以用其他容易分离果肉的柑橘替代，比如丑橘","果肉和茶水比例为 1 : 1，如果需要配置更大的分量，可按比例提升用量"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"citrus-tea","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145783;1647146683&q-key-time=1647145783;1647146683&q-header-list=&q-url-param-list=&q-signature=d3cc13716538c21418ff2da9b4943ba81f0f9357"}],"title":"耙耙柑茶的做法"} -{"no":29,"id":"2ec0b391c27a880695fe573a02608b0b","name":"酸梅汤（半成品加工）","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["酸梅晶固体饮料","方糖（可选）","北京二锅头酒（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 1177 克","酸梅晶固体饮料 120 克","方糖 9 克","北京二锅头酒 48 克"]},"上述所有用量可以等比例增加或减小。"]},{"text":"操作","content":[{"type":"list","items":["取饮用水 1177 克。","放入酸梅晶固体饮料 60 克，使用汤匙顺时针搅拌 50 圈。","再放入剩下 60 克酸梅晶固体饮料，再次使用汤匙顺时针搅拌 50 圈。","放入 9 克的方糖，使用汤匙顺时针搅拌 100 圈。","放入北京二锅头酒 48 克，用汤匙顺时针搅拌 30 圈。"]}]},{"text":"附加内容","content":["如果没有准备方糖或北京二锅头，可以省略操作中的第 4 步或第 5 步。","放入冰箱冷藏后再饮用效果更佳。",{"type":"strong","text":"饮酒请勿驾车。"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"酸梅汁的做法"} -{"no":30,"id":"a6a77ac83bb7f2130b04f70bcde7a258","name":"酸梅汤","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["水","乌枣","乌梅","山楂","黄冰糖","山楂","甘草","陈皮","干桂花"]}]},{"text":"计算","content":[{"type":"list","items":["两升水","乌枣 25 克","乌梅 25g","山楂 30 克","黄冰糖 100 克","山楂 30 克","甘草 3 克","陈皮 4 克","干桂花 3 克"]},"上述所有用量可以等比例增加或减小。"]},{"text":"操作","content":[{"type":"list","items":["1.5 升水常温浸泡两小时以上（干桂花和冰糖除外）","开中大火煮沸，盖盖，转小火煮 40 分钟，为头煎","将冰糖放入盆内，再将沥好用材的头汤趁热倒入，搅拌至冰糖融化。","药材重新装回锅内再 600 毫升左右的水，开大火煮沸，盖盖，转中火，再煮 20 分钟为二煎\n","最后将二煎和冰糖水趁热混合为成品。在成品 60-70℃加入干桂花（不要超过 80℃）加盖晾凉再放入冰箱冷藏 3 小时以上。","饮用时记得将干桂花沥出。如饮茶般细啜，冰凉振齿，酸醒人、甜适度，滋味丰满而悠长"]}]},{"text":"附加内容","content":["放入冰箱冷藏后再饮用效果更佳。",{"type":"heading","text":"成品"},{"type":"image","text":"酸梅汤","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145784;1647146684&q-key-time=1647145784;1647146684&q-header-list=&q-url-param-list=&q-signature=e0f16d2359a7d152c2095b005b8d9a57076347dd"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"酸梅汤的做法"} -{"no":31,"id":"9a094f269dd5aecfad90c89f96fc3e21","name":"金汤力","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["金酒","汤力水气泡水","柠檬","冰块","新鲜绿叶（可选，装饰用）"]},{"type":"heading","text":"工具"},{"type":"list","items":["勺子","手动压汁器"]}]},{"text":"计算","content":["一杯分量，约 350 毫升（含冰）",{"type":"list","items":["金酒 30~40 毫升","汤力水气泡水 1 罐","柠檬 1 个","冰块 100 克"]}]},{"text":"操作","content":[{"type":"heading","text":"柠檬的处理"},{"type":"list","items":[["将柠檬对半切（",{"type":"strong","text":"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用"]},{"type":"heading","text":"正式调配"},{"type":"list","items":["选择一个你最喜欢的杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 100 克冰块放置在杯底","倒入 30~40 毫升金酒","倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）","用勺子搅拌均匀","将之前准备的一片柠檬放置好","缓慢沿杯壁注入汤力水直至满杯（不要倒在冰上，避免起泡流失）","用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）","在液面放置好装饰用的绿叶（可选）"]}]},{"text":"附加内容","content":[{"type":"heading","text":"成品"},{"type":"image","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145786;1647146686&q-key-time=1647145786;1647146686&q-header-list=&q-url-param-list=&q-signature=32ccd702037a4e002eaea3780ae8f03507250a33","text":"图片"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"strong","text":"饮酒有害健康，未成年人禁止饮酒"}],"title":"金汤力的做法"} -{"no":32,"id":"1efaa4550aa2202a4896d8e3ac9825c1","name":"金菲士","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["金酒","苏打气泡水","柠檬",{"type":"link","text":"蔗糖糖浆","href":"../../condiment/蔗糖糖浆/蔗糖糖浆.md"},"冰块","新鲜绿叶（可选，装饰用）"]},{"type":"heading","text":"工具"},{"type":"list","items":["勺子","手动压汁器","雪克瓶（可选）"]}]},{"text":"计算","content":["一杯分量，约 350 毫升（含冰）",{"type":"list","items":["金酒 30~40 毫升","苏打气泡水 1 罐","柠檬 1 个","1 : 1 蔗糖糖浆 30~40 克","冰块 100 克"]}]},{"text":"操作","content":[{"type":"heading","text":"柠檬的处理"},{"type":"list","items":[["将柠檬对半切（",{"type":"strong","text":"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用"]},{"type":"heading","text":"正式调配（无雪克瓶）"},{"type":"list","items":["选择一个你最喜欢的杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 100 克冰块放置在杯底","倒入 30~40 毫升金酒","倒入 20 毫升柠檬汁（如果喜酸可以加多点或全加）","倒入 30~40 克蔗糖糖浆","用勺子搅拌均匀","将之前准备的一片柠檬放置好","缓慢沿杯壁注入苏打气泡水直至满杯（不要倒在冰上，避免起泡流失）","用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）","在液面放置好装饰用的绿叶（可选）"]},"如果你有雪克瓶，可以将以上步骤 2~6 替换为以下步骤",{"type":"list","items":["将冰块、金酒、柠檬汁、蔗糖糖浆倒入雪克瓶，雪克均匀","将充分雪克的产物倒到杯子中（如果里面的冰太碎了，你可以选择过滤其中的冰，重新往杯中补充冰块）"]}]},{"text":"附加内容","content":[{"type":"heading","text":"成品"},{"type":"image","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145786;1647146686&q-key-time=1647145786;1647146686&q-header-list=&q-url-param-list=&q-signature=32ccd702037a4e002eaea3780ae8f03507250a33","text":"图片"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"strong","text":"饮酒有害健康，未成年人禁止饮酒"}],"title":"金菲士的做法"} -{"no":33,"id":"1103d17334ea410b5a781cff8a9443a8","name":"上汤娃娃菜","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["娃娃菜","皮蛋","午餐肉（火腿肠）","葱","姜","蒜","盐","糖","淀粉"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2-4 人食用的版本。",{"type":"list","items":["娃娃菜 700g","金针菇 10g（看个人喜好, 不喜欢 see you tomorrow 的就不放 😂）","皮蛋 一个（没有也可以不放, 我吃着也好吃）","午餐肉（火腿肠都可以替代）"]}]},{"text":"操作","content":[{"type":"list","items":["娃娃菜洗净, 竖着切开切成段。","葱 3g 切 小段。蒜 10g 切片。姜 10g 切小片。","皮蛋切成丁, 火腿肠或者午餐肉切成丁（1cm 大小的丁）","金针菇洗净撕开","烧热水娃娃菜放进去十秒钟出一下水捞出。","热锅凉油, 加热锅倒入油过一遍就倒出来, 重新倒入一点油。","调至小火加入葱姜蒜，煎炒出香味即可。","加入适 300g 清水（水量没过娃娃菜即可）, 放入娃娃菜, 金针菇, 午餐肉","加入调味料蚝油、糖、盐、味精烧开。","煮 3 分钟左右, 煮开后开始装盘, 盛出娃娃菜后皮蛋放在上面把汤汁浇上去就可以了",[{"type":"image","text":"上汤娃娃菜","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145788;1647146688&q-key-time=1647145788;1647146688&q-header-list=&q-url-param-list=&q-signature=8a14db38e12a548ff74b4a7c0498214764f8c0a4"},""," 拍照技术有限, 味道还是很不错的"]]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"上汤娃娃菜的做法 （素菜|减肥餐）"} -{"no":34,"id":"052f59b0c4cc673485825e06346dbc88","name":"冷吃兔","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["兔肉","盐","味精","蚝油","料酒","蒜","姜","小葱/大葱/洋葱","干辣椒","青花椒","八角","桂皮","香叶","山奈","白蔻","小茴香","白芝麻"]}]},{"text":"计算","content":[{"type":"list","items":["盐量 = 兔肉斤数 * 2 克","味精量 = 兔肉斤数 * 1 克","蚝油量 = 兔肉斤数 * 5 克","料酒量 = 兔肉斤数 * 10 克","油量 = 兔肉斤数 * 0.9 ～ 1 升","蒜量 = 兔肉斤数 * 二分之一头蒜","姜量 = 蒜量","小葱/大葱/洋葱总量 = 兔肉斤数 * 15 克","干辣椒量 = 辣椒段的总体积等于兔肉的总体积","青花椒量 = 3 斤兔肉对应吃饭用的小碗，一整碗花椒","八角量 = 兔肉斤数 * 1 粒","桂皮量 = 兔肉斤数 * 大拇指长短的一块","香叶量 = 兔肉斤数 * 5 片","山奈量 = 兔肉斤数 * 黄豆大小的一块","白蔻量 = 兔肉斤数 * 2 颗","小茴香量 = 兔肉斤数 * 15 克","白芝麻量 = 兔肉斤数 * 25 克"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["蒜、姜扒皮并剁碎备用，八角、桂皮、香叶、山奈、白蔻、小茴香洗净备用。","干辣椒剪成 2 厘米左右的小段，洗净备用。","小葱/大葱/洋葱洗净，洋葱切成小块。","兔肉剁成 2 厘米左右的小块，加入盐、料酒、味精调味，腌制 15 分钟。","锅中倒油，油温 4 成热下小葱/大葱/洋葱，中小火煸炒出香味，待到小葱/大葱/洋葱微焦，将其捞出。","开大火升高油温，油温 8 成热时下入兔肉，炸制过程转中小火，炸至兔肉微微焦黄时捞出兔肉。","升高油温，倒入干辣椒、青花椒、八角、桂皮、香叶、山奈、白蔻、小茴香；转小火将辣椒段炸脆。","重新倒入兔肉，加入蚝油、翻炒几分钟。","关火，加入蒜、姜、白芝麻，翻炒均匀。","放置一夜更加入味。"]}]},{"text":"附加内容","content":["在操作的第 6 步骤中要注意：油量应该淹没兔肉，若未淹没需要及时补充。","在操作的第 7 步骤中要注意：辣椒极容易炸糊，炸糊会变成黑色，这个过程非常快，所以一定要小火，基本等到没太多水气蒸发时，就可以下兔肉了。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"冷吃兔的做法"} -{"no":35,"id":"4c0b46d9daee869b6bf26f24c92e6dc1","name":"凉拌黄瓜","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黄瓜","醋","酱油","蒜"]}]},{"text":"计算","content":[{"type":"list","items":["黄瓜 200 克 * 人数","醋 20 克 * 人数","酱油半勺 * 人数","蒜 3 瓣 * 人数"]}]},{"text":"操作","content":[{"type":"list","items":["用菜刀将黄瓜拍扁，再剁成长 3 厘米的碎块","将碎黄瓜装入碗中","将蒜拍碎切成碎末","将醋，酱油和蒜末倒入碗中搅拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["做好之后直接开吃","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"凉拌黄瓜的做法"} -{"no":36,"id":"d0010c4839e11cdd06727f5a9ca555ec","name":"凉粉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豌豆淀粉","大蒜","小米辣","辣椒粉","酱油","醋","白糖","鸡精","盐","花生碎","香菜"]}]},{"text":"计算","content":["下述材料为一人份，多人可根据人数按比例增加配料的量。",{"type":"list","items":["豌豆淀粉 100g","大蒜 3 瓣","小米辣 3 颗","辣椒粉 10g","酱油 10ml","醋 10ml","白糖 3ml","鸡精 3g","盐 3g","花生碎 5g","香菜 5g"]}]},{"text":"操作","content":[{"type":"list","items":[["准备食材。","",[" ",{"type":"image","text":"1","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=1684b7e665eb7c905c7213e4225faa2adba8b719"}]],["把豌豆淀粉和水各 100 克混合搅拌。","",[" ",{"type":"image","text":"bz2","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=1684b7e665eb7c905c7213e4225faa2adba8b719"}]],["往锅中倒入 600g 水，大火煮开后转为小火。","",[" ",{"type":"image","text":"bz4","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=1684b7e665eb7c905c7213e4225faa2adba8b719"}]],["倒入淀粉水，边倒边不断的搅拌，搅拌到浓稠且色泽均匀。","",[" ",{"type":"image","text":"bz5","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=262895b890523ace12f14e60a934ded02de750f7"}]],["找一个容器，在容器中刷一层薄薄的食用油。","",[" ",{"type":"image","text":"bz6","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145789;1647146689&q-key-time=1647145789;1647146689&q-header-list=&q-url-param-list=&q-signature=285e77563cff0e495a62efd5bd181bc475523eb1"}]],["将煮好的淀粉倒入容器中冷藏 2-4 小时。","",[" ",{"type":"image","text":"bz7","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=5ea234131ad64385d41af6a205850b49b9269998"}],""],["冷藏后取出，脱模，切条。","",[" ",{"type":"image","text":"bz7","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145789;1647146689&q-key-time=1647145789;1647146689&q-header-list=&q-url-param-list=&q-signature=285e77563cff0e495a62efd5bd181bc475523eb1"}],""],["大蒜和小米辣剁成沫，放上 10g 辣椒粉，5g 花生碎，热油搅拌均匀。","",[" ",{"type":"image","text":"bz7","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=0dc682d8bb0166a75b7254d829f71cf79bd8adcb"}," "],""],["再加入 10ml 酱油，10ml 醋，5g 白糖，3g 鸡精，3g 盐搅拌均匀。","",[" ",{"type":"image","text":"bz7","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=1684b7e665eb7c905c7213e4225faa2adba8b719"}],""],["将调味料倒在凉粉上，然后撒上香菜即可。","",[" ",{"type":"image","text":"bz7","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145790;1647146690&q-key-time=1647145790;1647146690&q-header-list=&q-url-param-list=&q-signature=5ea234131ad64385d41af6a205850b49b9269998"}]]]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考: ",{"type":"link","text":"制作凉粉的详细步骤","href":"https://www.zhms.cn/recipe/mzvyy.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"liangfen","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145789;1647146689&q-key-time=1647145789;1647146689&q-header-list=&q-url-param-list=&q-signature=2b64ae9926b45c704634685d2d81d0d39bb3fd6d"},"伤心凉粉吃了不会让你伤心的哦！"],"title":"凉粉的做法"} -{"no":37,"id":"6faab7f25b675ee2b39ca95237bb3447","name":"口水鸡","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["半只鸡","辣椒粉","花椒","花生","葱姜蒜","花椒","白糖","生抽","醋","味精"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["食用油 20ml","鸡 半只(500g) ","辣椒粉 20g","花椒 30 颗(20g) ","花生 10 颗(30g)","小葱 2 颗(50g)","姜 1 小块(20g)","蒜 2 个 (10g)","白糖 5g","生抽 5ml","醋 5ml","味精 5g","花椒粉 5g","香菜 5g"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片，1 颗小葱，15 颗花椒备用","鸡肉洗干净，放入锅中，清水没过鸡肉，放入姜片、小葱和花椒，开大火烧开。","大火烧开后，转中小火 20 分钟关火","取出鸡肉，放入冰水中，直至冰凉","取出鸡肉，切块摆盘子中，备用","小火把锅烧热，导入花生，烘烤至表皮爆裂。（注意随时翻动，不要糊了）","一颗葱切成段，蒜拍成末，花椒 15 颗，花生去皮切碎。","锅内导入油烧热后，放入葱段，花椒和一半蒜末，炒香","炒至油温 8 成热，关火，滤出热油","将热油倒入放辣椒粉的碗中，搅拌，并滤出红油","红油中放入剩余蒜末、生抽、醋、盐、味精、糖、香油、花椒粉。拌匀放凉","在鸡肉上撒上花生碎，把红油淋到切好的鸡肉上，撒上香菜。成盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["口水鸡第二种做法待更","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[{"type":"image","text":"口水鸡","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145791;1647146691&q-key-time=1647145791;1647146691&q-header-list=&q-url-param-list=&q-signature=b916856218627fb96da3ac8e1cbe36fe14168311"},"口水鸡（凉菜），炎炎夏日里，热菜难以入口，但又嗜肉如命，\n除了口水鸡，实在想不出更好的适合在夏天吃的肉菜了。\n被红油包裹的鸡肉，红艳鲜亮，冰爽 Q 弹，鲜美而不腻。夏日米饭杀手当之无愧!\n（注：口水鸡做法多样，欢迎补充）"],"title":"口水鸡的做法"} -{"no":38,"id":"aadc56a19d5dbf12a79e0cf20ab0688a","name":"可乐鸡翅","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡翅中","可乐","白糖","生抽","盐","生姜","料酒或啤酒","小葱"]}]},{"text":"计算","content":["按照 1 盘的份量：",{"type":"list","items":["鸡翅 10 ～ 12 只","可乐 500ml","白糖 10 克","生抽 15 克 ","老抽 3 克","盐 2 克","生姜 2 片","料酒 20 毫升","小葱挽成结"]}]},{"text":"操作","content":[{"type":"list","items":["鸡翅入锅，倒入冷水淹没。放生姜 1 片和料酒 10 ～ 20 毫升。大火煮开（ 2 分钟左右 ）后，撇去浮沫，沥出水分（提示：这一步针对冰鲜鸡翅，刚买来的鸡翅直接改刀用生抽进行腌制即可）。","捞出鸡翅，可用刀将两边各划上两口改刀。生抽约 10 克腌制鸡翅 10 分钟（生抽能完全包裹鸡翅表面入味就行）","锅重新小火起油，先将剩余姜片爆香，然后下入腌好的鸡翅。将鸡翅煎至金黄翻面（直到两面金黄），用炒勺翻动一下鸡翅，与姜片一起翻炒 4～5 下（目的是防止鸡翅和姜片粘黏）。","鸡翅金黄，倒入可乐没过鸡翅，开大火将锅中可乐煮沸，然后撇去漂浮的黑色浮沫（包含血水）。此时加入葱结。","调味：加入食用盐 2 克，白糖 10 克，生抽 3 克调味（可以适当用老抽调底色，3 克）。","等到葱结变黄，和姜片一起捞出，转中火继续慢煮可乐鸡翅。","等到可乐呈现挂丝状态，关小火让汁牢牢挂在鸡翅上。出锅，装盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["加入生姜爆香的同时能防止鸡翅粘锅。","最后收汁时勿开过大火，防止味道偏苦。","本菜品偏甜。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"可乐鸡翅的做法"} -{"no":39,"id":"b52964585eacbfe2badc6b338976565c","name":"咕噜肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["梅头猪肉 ","青椒","罐头菠萝片","盐 ","茄汁 ","白醋","蒜蓉","生抽 ","生粉","白砂糖"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["1 汤匙 = 15ml","1 茶匙 = 5ml\n","梅头猪肉 100g","青椒 25g","罐头菠萝片 75g","盐 1/4 茶匙","茄汁 4 汤匙","白醋 2 茶匙","蒜蓉 1 汤匙","生抽 1/2 茶匙","生粉 2 1/2 茶匙","白砂糖 2 汤匙","水 200 毫升"]}]},{"text":"操作","content":[{"type":"list","items":["将梅头猪肉（100 克）洗净，然后用厨房纸抹干水份，切粒。","用盐（1/2 茶匙）腌制梅头猪肉 20 分钟。","将菠萝片（75 克）切件。","在碗中加入茄汁（4 汤匙）﹑白醋（2 茶匙）﹑蒜蓉（1 汤匙）﹑生抽（½ 茶匙）﹑生粉（2½ 茶匙）﹑白砂糖（2 汤匙）﹑盐（¼ 茶匙）和水（200 毫升），拌匀成酱汁。","将梅头猪肉粒沾上生粉（6 汤匙）。","加入油（500 毫升）中火加热。","将梅头猪肉粒放至锅里中火炸 5 分钟，然后盛起。","加入梅头猪肉粒，再大火翻炸 1 分钟。","加入油（1 茶匙）和酱汁，中火加热 3 分钟。","加入青椒和菠萝，大火加热 2 分钟。","将已炸好的梅头猪肉粒与酱汁拌匀即可。"]}]},{"text":"附加内容","content":[{"type":"list","items":["想让肉更有层次可以在生粉中加鸡蛋，炸出来会更香脆","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":["咕噜肉是非常下饭的菜肴，只需一道就可以吃得津津有味，大人小孩都爱吃。而这次做的是简易版菠萝咕噜肉，利用简单的材料就可以在家做出特有风味的咕噜肉 。"],"title":"咕噜肉的做法"} -{"no":40,"id":"1c92009b9638ee8f6124d3970b960e64","name":"咖喱炒蟹","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青蟹（别称：肉蟹）","咖喱块（推介乐惠蟹黄咖喱）","洋葱","椰浆","鸡蛋","生粉（别称：淀粉）","大蒜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["肉蟹 1 只（300g 左右） * 人数","咖喱块 15g（一小块）*人数","椰浆 100ml*人数","鸡蛋 1 个 *人数","洋葱 200g *人数","大蒜 5 瓣 *人数"]}]},{"text":"操作","content":[{"type":"list","items":["肉蟹掀盖后对半砍开，蟹钳用刀背轻轻拍裂，切口和蟹钳蘸一下生粉，不要太多。撒 5g 生粉到蟹盖中，盖住蟹黄，备用","洋葱切成洋葱碎，备用","大蒜切碎，备用","烧一壶开水，备用","起锅烧油，倒入约 20ml 食用油，等待 10 秒让油温升高","将螃蟹切口朝下，轻轻放入锅中，煎 20 秒左右，这一步主要是封住蟹黄，蟹肉。然后翻面，每面煎 10 秒左右。煎完将螃蟹取出备用","将螃蟹盖放入锅中，使用勺子舀起锅中热油泼到蟹盖中，煎封住蟹盖中的蟹黄，煎 20 秒后取出备用","不用刷锅，再倒入 10ml 食用油，大火让油温升高至轻微冒烟，将大蒜末，洋葱碎倒入，炒 10 秒钟","将咖喱块放入锅中炒化（10 秒左右），放入煎好的螃蟹，翻炒均匀","倒入开水 300ml，焖煮 3min。","焖煮完后，倒入椰浆和蛋清，关火，关火后不断翻炒，一直到酱汁变浓稠。","出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":[["做法参考：",{"type":"link","text":"十几年澳门厨房佬教你挂汁的咖喱蟹怎么做","href":"https://www.bilibili.com/video/BV1Nq4y1W7K9"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["第一次吃咖喱炒蟹是在泰国的建兴酒家中餐厅，爆肉的螃蟹挂满有蟹黄味道的咖喱，味道真的绝，喜欢吃海鲜的程序员绝对不能错过。操作简单，对沿海的程序员非常友好。"],"title":"咖喱炒蟹的做法"} -{"no":41,"id":"e4e758f6e2e2c322b6fdda8fb60fbe59","name":"回锅肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","小葱","生姜","青红椒","蒜苗","料酒","豆瓣酱","生抽酱油","味精"]}]},{"text":"计算","content":[{"type":"list","items":["五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）","小葱 2 棵","生姜 10-40g","青红椒适量（根据受辣程度选择, 0-30g）","蒜苗 1 把","料酒 1 勺 (5ml)","豆瓣酱 2 勺 (10ml)","味精 1 勺 (5ml)","生抽 1 勺 (5ml)"]}]},{"text":"操作","content":[{"type":"heading","text":"五花肉一段处理"},{"type":"list","items":["锅烧热，用手将五花肉紧紧压在锅上炙皮。这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）","用钢丝球把皮洗干净，不洗干净会有苦味","将五花肉放入锅中，放入能淹没五花肉的水，放入生姜片，料酒和小葱（取 2 棵小葱打结）","开大火煮，水开后撇去浮沫，水开后继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿"]},{"type":"heading","text":"配菜处理"},{"type":"list","items":["青红椒切圈","蒜苗切段","生姜切小薄片","将一勺豆瓣（此时还剩一勺）和生抽提前混合"]},{"type":"heading","text":"五花肉二段处理"},{"type":"list","items":["将煮熟的五花肉捞出放入冷水晾凉","擦干五花肉的水，切成上肥下瘦的 2mm 左右的薄片（切厚了口感不好，而且很油）"]},{"type":"heading","text":"开始炒肉"},{"type":"list","items":["锅烧热，放入少许（少许）底油滑锅","放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。","倒入豆瓣生抽混合物，一勺味精翻炒 15 秒","放入青红椒圈和小姜片，放入另一勺豆瓣翻炒 30 秒","放入蒜苗翻炒 60 秒",["出锅","操作要迅速，小心糊锅"]]}]},{"text":"附加内容","content":[{"type":"list","items":["不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况","如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可","回锅肉过冷水晾凉后肉质会更紧致","回锅肉擦干水是为了避免炒至的时候爆油溅伤","回锅肉切记不要切厚了，不然很腻","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"回锅肉的做法"} -{"no":42,"id":"2ad6b00df48c6705a86b9720cc2254aa","name":"土豆炖排骨","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["肋排","土豆","姜","小葱","料酒","白糖","干辣椒","八角","花椒","桂皮","生抽","老抽","耗油","黄豆酱"]}]},{"text":"计算","content":[{"type":"list","items":["肋排 = 750g","土豆 = 300g","姜 = 30g","小葱 = 25g","料酒 = 25g","白糖 = 10g","干辣椒 = 5g","八角 = 5g","花椒 = 5g","桂皮 = 5g","生抽 = 10g","老抽 = 5g","耗油 = 5g","黄豆酱 = 5g"]}]},{"text":"操作","content":[{"type":"list","items":["土豆两个滚刀切片，姜片切片","排骨 750g 冷水下锅，加入姜片、葱段、料酒焯水两分钟左右，焯干水后捞出清洗干净（一定要用热水，不能用冷水）","热锅凉油，将白糖倒入锅中，翻炒至融化为焦糖色","加入排骨煎至两面金黄，让排骨裹满焦糖","加入干辣椒、八角、花椒、桂皮、姜片（建议买超市的香料包）、两勺生抽、一勺老抽、一勺料酒、一勺耗油、一勺黄豆酱","大火翻炒均匀后加入 700ml 开水，大火烧开后转小火焖煮一小时左右","最后加入土豆煮 10 分钟就可以出锅啦（喜欢吃青红椒的也可以按自己喜好加入）",{"type":"image","text":"成果展示","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145792;1647146692&q-key-time=1647145792;1647146692&q-header-list=&q-url-param-list=&q-signature=d021a97afce3a2e3625bdaca0a3f1a4895853e4f"},{"type":"image","text":"成果展示","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145792;1647146692&q-key-time=1647145792;1647146692&q-header-list=&q-url-param-list=&q-signature=be811b22b61952e3a8cc83cceb6d8010dd4b3750"}]}]},{"text":"附加内容","content":["这道菜难度系数简单，对新手友好，超级下饭","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"土豆炖排骨的做法"} -{"no":43,"id":"a2ec3aaeebf95db17c28b282405ebe5c","name":"地三鲜","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","土豆","尖椒","葱","姜","蒜","豆瓣酱","生抽","盐","糖","淀粉"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2-4 人食用的版本。",{"type":"list","items":["茄子 100g","土豆 150g","尖椒 3 - 4 个"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["土豆洗净、去皮。茄子、尖椒洗净。","葱 3g 切 0.5cm 小段。蒜 10g 剁碎。姜 10g 切沫。","茄子、土豆、尖椒均切成 15g 左右的小块。","热锅，加入 25ml 油。","加入土豆，煎炸大约 3 分钟，待其到大约 8 分熟，以显示金黄色为准。","捞出土豆，留下油。","加入茄子，煎炸大约 40 秒，待其到大约 7 分熟，以显示金黄色为准。","如果锅内已经没有流动的油，可以考虑补充 15ml 油。","放入葱 3g。姜 10g。","放入豆瓣酱 20ml。","放入生抽 10ml。","放入盐 8g。","放入糖 10g。","放入之前处理的土豆。","放入尖椒。","翻炒 1 分钟。","放入蒜 10g","加入 200ml 水和 80g 淀粉。","待水开后，汤减少一半左右时，关火盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"地三鲜的做法"} -{"no":44,"id":"c6ed52a0041ce960e1e00e893ed92c7c","name":"姜炒鸡","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡 = 半只（土鸡最好，预计 650g）","食用油 = 50ml（茶油最好，没有就用菜籽油）","生姜 = 半斤 (250g)","啤酒 = 半瓶 250ml","生抽 = 20ml","老抽 = 10ml","盐 = 3g","小米椒 = 0-5 个 (0-50g)（根据辣口味调整）","美人辣 = 0-5 个 (0-50g)（没有可以用小米椒代替）","泡椒 = 5 个 (50g)","大蒜 = 3 头 (50g)"]}]},{"text":"操作","content":[{"type":"list","items":["鸡尽量剁成 1cm 的小块，洗净后滤干，再放生抽腌和料酒腌制 30 分钟","大先热锅到微微冒烟，放入食用油，等 5 秒","下入姜片后转中火炒 30 秒，","下入鸡块翻炒 3 分钟，炒干水分，炒出鸡油","放入各种剁碎的辣椒和大蒜子，加盐和老抽继续翻炒 30 秒","倒入啤酒，中小火焖 2 分钟","大火收汁盛盘"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"姜炒鸡","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145794;1647146694&q-key-time=1647145794;1647146694&q-header-list=&q-url-param-list=&q-signature=a094b556a2e31be99d0f246662281da881707007"},"姜炒鸡是一道湖南口味菜，下饭五颗星，食材平平无奇又十分容易烹制，包你一学就会。"],"title":"姜炒鸡的做法"} -{"no":45,"id":"a6e2d2596ae933427c5f67215b640b1c","name":"孜然牛肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛柳或牛肩肉 ","青椒","孜然（颗粒>粉）","小米椒","生抽酱油","淀粉","油","盐","葱","捣药罐（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["牛肉用量为 250 g/人","青椒用量为 2 颗/人, 每颗 100g","孜然用量为 20 g/人","小米椒用量为 3 颗/人, 每颗 5g","生抽酱油用量为 20 ml/人","淀粉用量为 10g/人","油用量为 15ml/人","盐量用量为 3 g/人","葱用量为 1 根/人, 每颗 20g"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{"text":"操作","content":[{"type":"list","items":["首先将小米椒切碎，和孜然粒一起放入捣药罐捣碎成颗粒，这样更入味。如果时间紧张可跳过捣碎步骤","青椒切头去籽（喜欢辣的可不去），切成丝。葱切段。","牛肉提前解冻，过一边水洗干净，晾干或用厨用纸吸干，将牛肉顺着纹理切成片",["然后进行腌肉，加入生抽，淀粉，油，均匀搅拌，静止 30 分钟。腌肉方法也可参考",{"type":"link","text":"学习腌","href":"../../tips/learn/学习腌.md"}],"热锅下油，放入葱，爆出香味后放入腌好的牛肉煸炒","牛肉变色后均匀放入孜然辣椒颗粒并炒熟","然后下入青椒丝，断生后放盐","大🔥炒 1 分钟后关火再翻炒 30 秒保证受热均匀即可出锅"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"孜然牛肉的做法"} -{"no":46,"id":"268ca74079446b722dc49c749dce014a","name":"宫保鸡丁","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["手枪腿（或者鸡胸脯肉）","大葱","干辣椒（或者二荆条）","熟花生","生抽酱油","香醋","白糖","料酒","盐","鸡精","淀粉","植物油","芝麻油"]},{"type":"heading","text":"可选原料"},{"type":"list","items":["油泼辣子","莴笋","生花生","豆瓣酱"]}]},{"text":"计算","content":["注意，这道菜默认一人版本，两人也够吃，理论上多人只需简单加倍即可。",{"type":"heading","text":"必须配料"},{"type":"list","items":["手枪腿（或者鸡胸脯肉） = 1 支（约 350g）","大葱 = 1 根（约 180g）","熟花生 = 150g","姜片 = 10g","干辣椒（或者二荆条） = 10g（若选择二荆条，则需要大约 4 支）","生抽酱油 = 10g","白糖 = 2g","盐 = 2g","植物油 = 20g","淀粉 = 15g","料酒 = 15g"]},{"type":"heading","text":"进阶配料"},{"type":"list","items":["老抽酱油 = 5g","花椒 = 5g","香醋 = 5g","鸡精 = 2g","芝麻油 = 10g","淀粉（用以勾芡） = 10g","豆瓣酱 = 10g"]},{"type":"heading","text":"可选配料"},{"type":"list","items":["莴笋 = 约 250g","油泼辣子 = 5g"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{"text":"操作","content":[{"type":"heading","text":"简易版本"},{"type":"list","items":["手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10min，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）","取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用；取花生放入微波炉高火 5 分钟焙干备用","鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时","干辣椒切段；起锅，大火烧热转小火；放入干辣椒焙干至微微发糊，捞起备用；花椒焙干至有香味，捞起备用","转大火，倒入 20g 植物油，7 成热（竹筷子起泡）下入鸡丁，煎至上面开始发白，用锅铲翻面，煎 30s 后翻炒均匀","下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；盖上锅盖，转中小火焖 2min；","转大火，下入熟花生，干辣椒和花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；","淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度","关火，淋入芝麻油 10g，即可出锅"]},{"type":"heading","text":"稍加复杂但是更加令人垂涎欲滴的版本"},"相较于简单版本，这里更加推荐使用二荆条与生花生。并且加入了莴笋陪衬花生的香脆与鸡肉的松软",{"type":"list","items":["莴笋去皮切至 1cm 见方的小块，备用；","二荆条切成 1cm 长段；","手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10min，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）；","取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用","鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时","转中火，倒入 20g 植物油，放入生花生翻炒至其表面微微焦糊，捞起花生但是油留在锅内；","继续加热，7 成热（竹筷子起泡）下入鸡丁，放入豆瓣酱，翻炒大概 1min；","加入备好的莴笋丁，继续翻炒 1min；","下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；加入二荆条段；盖上锅盖，转中小火焖 2min；","转大火，下入先前捞起来备用的花生，花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；","淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度","关火，淋入芝麻油 10g 与油泼辣子 5g 再翻炒 10s，即可出锅"]},{"type":"image","text":"宫保鸡丁","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145795;1647146695&q-key-time=1647145795;1647146695&q-header-list=&q-url-param-list=&q-signature=f59aeaa4bc210b56ca29a650e28831decccffcb1"}]},{"text":"附加内容","content":["辣椒依据个人口味酌量添加，怕辣可去籽；","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["老派川菜的简单做法分享"],"title":"宫保鸡丁的做法"} -{"no":47,"id":"88525507ccd274960dbf9652f02f34a4","name":"小炒肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","朝天椒","小米椒","豆豉","豆瓣酱","老抽","淀粉","盐","葱","蒜"]},{"type":"heading","text":"计算公式"},"每份：",{"type":"list","items":["五花肉 500g","朝天椒 4 条","小米椒 4 颗","豆豉 10g，根据个人口味加减 ±5g","豆瓣酱 10g，根据个人口味加减 ±5g","老抽 10ml","淀粉 10g","盐 1-2g","葱 0.5-1 根","蒜 2 瓣","食用油 15ml"]}]},{"text":"操作步骤","content":[{"type":"list","items":["五花肉切片","把肉放入器皿内，加入淀粉、老抽、盐搅拌腌制半小时","葱切段","小米椒、朝天椒斜刀切好","热锅、倒油","油热后加入五花肉煸炒。炒至变色后盛出来","向锅中加蒜，煸出香味，加入豆豉，翻炒均匀","加入豆瓣酱翻炒均匀","加入炒好的五花肉继续的翻炒均匀","加入小米椒、朝天椒、葱段翻炒 40 秒","出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"小炒肉的做法"} -{"no":48,"id":"fa767e95b203897a584f07b465f76c68","name":"小炒黄牛肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛里脊","芹菜","小米椒","野山椒","香菜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["牛里脊 400g","芹菜 200g","小米椒 30g","野山椒 30g","香菜 30g","食用油 15ml","酱油 6ml"]}]},{"text":"操作","content":[{"type":"list","items":["牛里脊切成不超过 3cm 的薄片，倒入 6ml 酱油，用手抓匀备用","芹菜切成不超过 5cm 的小段，备用","小米椒切成丝状，备用","野山椒切成颗粒，备用","香菜切成成不超过 3cm 的小段，备用","热锅，锅内放入 15ml 食用油，大火等待 30 秒让油温升高","放入小米椒和野山椒爆香",["放入牛里脊和芹菜，然后",{"type":"strong","text":"大火翻炒 1 分钟"}],"关火，撒上香菜，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，全程需要开大火"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"小炒黄牛肉成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145796;1647146696&q-key-time=1647145796;1647146696&q-header-list=&q-url-param-list=&q-signature=a623f6cbef6ccc421249024cc0db52a7f73d4014"},"小炒黄牛肉是一道简单易做的湘菜。口味十分劲爆爽口。一般初学者只需要 1 小时即可完成"],"title":"小炒黄牛肉的做法"} -{"no":49,"id":"9b10151affd546ef51f1719a915000e7","name":"尖椒炒牛肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","葱、姜、蒜","尖椒","酱油","盐","糖"]}]},{"text":"计算","content":[{"type":"list","items":["牛肉用量为 250 g/人","葱的用量为 0.5 根/人","姜的用量为 1 个/人","盐的用量为 3 g/人（1 勺）","糖的用量为 1.5 g/人（0.5 勺）","酱油的用量为 9 g/人（3 勺）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"配菜处理"},{"type":"list","items":["蒜剁成蒜泥","葱切段","姜切成姜片","尖椒切成段"]},{"type":"heading","text":"牛肉的预处理"},{"type":"list","items":["牛肉放入碗中","加姜、盐、酱油、糖进行腌制 30-40 分钟","腌制完姜可以去掉"]},{"type":"heading","text":"炒熟"},{"type":"list","items":["冷油下锅，待油变热至偶有气泡","加入蒜泥","蒜泥变金黄后加入尖椒","待尖椒表皮微皱，加入腌制好的牛肉翻炒","翻炒变熟之前加入葱，继续翻炒","翻炒至牛肉变熟，关火出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["腌制可以加入小苏打使牛肉变嫩，牛肉苏打比例为 500g：3g。","腌制的时候姜片可用料酒代替，料酒的用量为 3 g/人（1 勺）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"尖椒炒牛肉的做法"} -{"no":50,"id":"8d62749ad4a93291a964d23b5e9ab7c6","name":"微波葱姜黑鳕鱼","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["黑鳕鱼，带皮"]},{"type":"heading","text":"调味料"},{"type":"list","items":["青葱","姜","料酒","酱油","芝麻油","花生油"]},{"type":"heading","text":"工具"},{"type":"list","items":["密封袋"]}]},{"text":"计算","content":["每 2 份：",{"type":"list","items":["黑鳕鱼，带皮，2 片，450g（本菜谱主角，所有调料可根据鳕鱼的实际重量进行比例调整）","青葱，葱白，25g。","青葱，葱绿，10g。","姜，13g。","料酒，5mL。","酱油，25mL。","芝麻油，2mL。","花生油，50mL。"]}]},{"text":"操作","content":[{"type":"list","items":["鱼片分别放入密封袋，鱼皮向下放在盘子中。","取葱白切丝 25g，姜去皮后切丝，10g，混合在一起后分成两半，分别放在袋内鱼片上。","每个袋子倒入 2.5mL 料酒。",["封好密封袋，放入微波炉中，中火（800 瓦）微波至",{"type":"em","text":"不透明且容易散开"},"时（约 3.5-5 分钟），从袋中取出鱼片。"],"去除青葱和姜。","取酱油 25mL，芝麻油 2mL，混合均匀后平均淋在两片鱼片上。","取葱绿切细丝 10g，姜去皮后切丝 3g，混合后分成两份撒在鱼片上。","取花生油 50mL，在小锅中加热至 190℃。","将热油淋到放油葱绿的鱼片上，立刻上桌。"]}]},{"text":"附加内容","content":[{"type":"heading","text":"使用海鲈鱼、罗非鱼、大比目鱼或者龙脷鱼"},"| 鱼类 | 是否切片 | 重量 | 微波时间 |\n| - | - | - | - |\n| 海鲈鱼 | 整条 | 450g | 6.5 分钟 |\n| 罗非鱼 | 整条 | 800g | 6 分钟 |\n| 大比目鱼 | 切片 | 170g | 2.25 分钟 |\n| 龙脷鱼 | 切片 | 170g | 1.5 分钟 |",{"type":"heading","text":"其他变化"},{"type":"list","items":["如果想让香气更为浓郁，在微波前可将葱姜与料酒均匀涂抹在鱼片的两侧，再进行微波加热。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜改编自西雅图 Veil 餐厅主厨 Johnny Zhu 的母亲 Margaret Lu 的菜谱。卢女士原菜谱是使用罗非鱼来做这道菜，Johnny 改为鳕鱼，但也可以用大比目鱼鱼排，或者海鲈鱼、鳟鱼等。每种鱼的密度有差别，烹饪时间要做微调。"],"title":"微波葱姜黑鳕鱼的做法"} -{"no":51,"id":"7722114c0c96ee20124155880ec9ee0a","name":"榄菜肉末四季豆","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["四季豆","五花肉","橄榄菜","大蒜","小米辣（不吃辣可以不放）"]}]},{"text":"计算","content":[{"type":"list","items":["四季豆 220g","五花肉 100g","橄榄菜 20g","大蒜 10g","小米辣 10g"]}]},{"text":"操作","content":[{"type":"list","items":["将四季豆洗净，并把筋撕干净，然后切成大小均匀的颗粒备用。","将大蒜拍碎剁成蒜末备用。","将小米辣切成大小均匀的颗粒备用。","将五花肉去皮，然后剁成肉末备用。","将锅烧热，然后加入 20ml 油滑锅，锅滑好之后将热油倒出，然后加入 10ml 冷油，这就是传说中热锅冷油，这么做主要是防止肉末粘锅。","如果家里没有晾油瓶的话，也可以不用滑锅，放入油之后，直接加入肉末开始煸炒，小火煸炒两分钟，炒出猪油。","肉末炒香之后加入蒜末，橄榄菜和小米辣，炒出香味。",["加入四季豆开中火煸炒，四季豆至少要炒 5 分钟，一定要保证四季豆",{"type":"strong","text":"熟透"},"，否则可能会食物中毒。"],"四季豆炒熟后加入 2ml 酱油从锅边淋入，然后加入 2g 盐、1g 鸡精、1g 胡椒粉和 0.5g 糖。","将调料翻炒均匀。","出锅，装盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"榄菜肉末四季豆成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145797;1647146697&q-key-time=1647145797;1647146697&q-header-list=&q-url-param-list=&q-signature=5cef6aa6a02967081dae4e0aaf49bae965e344ea"}],"title":"榄菜肉末四季豆的做法"} -{"no":52,"id":"9653f2ba86296fe2863a1ae790b9e019","name":"水油焖蔬菜","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["食用油","盐","蚝油（可选）","叶菜类蔬菜"]}]},{"text":"计算","content":["叶菜类蔬菜含水量较多，在准备时可能看起来体积很大。实际受热后体积会迅速减小。",{"type":"list","items":["叶菜类蔬菜：300g ~ 500g"]}]},{"text":"操作","content":[{"type":"list","items":["洗净蔬菜","锅中加入 150ml 水，并烧开。（水不需要能完全没过蔬菜）","加入 3g 盐","（可选）加入 3ml 蚝油","加入 2ml 左右食用油","下菜， 翻拌一下，然后盖上锅盖焖 1 分钟","盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["不确定咸淡的情况， 可以先少放盐， 在出锅前尝味， 适量调整加盐","可以用鸡汤、骨头汤等替代水， 更好吃","焖的时间不可过长"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["水油焖蔬菜中添加了油，这提升了口感，并且可提升脂溶性维生素的摄入。相比生吃蔬菜，好处更多。"],"title":"水油焖蔬菜的做法"} -{"no":53,"id":"7df101a70c935bfb485441b7f7d91204","name":"水煮牛肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","豆芽","鸡蛋","香菜","豆瓣酱","料酒","淀粉","干辣椒粉","姜","蒜","红辣椒","耗油"]}]},{"text":"计算","content":["下述材料为两人份，多人可根据人数按比例增加配料的量。",{"type":"list","items":["牛肉 300g","豆芽 100g","鸡蛋 1 个","香菜 5 根","豆瓣酱 10g","料酒 10ml","淀粉 15g","干辣椒粉 5g","姜 20g","蒜 3 瓣","红辣椒 1 根","耗油 8g"]}]},{"text":"操作","content":[{"type":"list","items":["牛肉洗干净切片。","加入 15g 姜丝，1 个鸡蛋，15g 淀粉，8g 蚝油，10ml 料酒搅拌均匀，腌制 15 分钟。","香菜洗干净切好。","锅里倒油，加入豆瓣酱，5g 姜丝，蒜片。","倒入开水，煮成红汤。","豆芽洗干净去掉尾须，放进开水里焯熟。","将豆芽铺入碗底。","将牛肉片一片一片的放进红汤中，煮熟以后捞出。","将牛肉铺在豆芽上，撒上香菜梗。","撒上香菜叶，辣椒粉，辣椒圈。","另起锅烧热油，将热油淋在菜上面，就完成了。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考: ",{"type":"link","text":"水煮牛肉的详细步骤","href":"https://www.zhms.cn/recipe/blrqm.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"shuizhuniurou","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145799;1647146699&q-key-time=1647145799;1647146699&q-header-list=&q-url-param-list=&q-signature=bffe5a52d7308d3f135fbc3db999d19ca7cfb32a"},"麻辣鲜香"],"title":"水煮牛肉的做法"} -{"no":54,"id":"c114d7c308d333fa2fc1077fdbfd04c5","name":"水煮肉片","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪里脊肉","食用盐","胡椒粉","生抽酱油","料酒","鸡蛋清","土豆淀粉","植物油","豆芽","凤尾","芹菜","蒜苗","大蒜","生姜","红泡椒","青花椒","干辣椒","红油豆瓣","鸡精","白砂糖","小葱","菜籽油"]}]},{"text":"计算","content":[{"type":"list","items":["里脊肉的用量为 300g","小葱 2 根","生姜 10g","大蒜 20g","红泡椒 20g（根据受辣程度选择 0-40 g）","蒜苗 2 根","芹菜 3 根","红油瓣酱 1 勺","鸡精 1.5g","生抽酱油 5g","食用盐 5g","胡椒粉 2g","料酒 3g","鸡蛋清 1 个","土豆淀粉 7g","植物油 280g（根据情况选择，想吃重油就多加 100g）","菜籽油 200g（根据情况选择，想吃重油就多加 100g）","绿豆芽 100g","凤尾 1 根","白砂糖 1g","小米辣干辣椒 20g（根据受辣程度选择 0-40g）","青花椒 5g（根据情况选择，想吃麻就多 5g）"]}]},{"text":"操作","content":[{"type":"list","items":["里脊肉改刀成小块，再切成 2 毫米薄片（可根据自己的口感改进），放入碗中，加入清水清洗两遍来去除血水和杂质，捞出挤干水分备用。","碗中加入食用盐 1.5g，胡椒粉 1g，生抽酱油 5g，料酒 3g，然后朝着一个方向搅拌 2 分钟，使其入味。","另外准备一个碗，加入一个鸡蛋清，加入 7g 土豆淀粉，一个方向搅拌均匀，倒入肉中，再次一个方向搅拌均匀（肉表面就形成了润滑膜，这样会使肉更加鲜嫩），最后再加入 30g 植物油轻轻搅拌（防止肉片粘连）。","绿豆芽 100g，凤尾 1 根（改刀成小条），芹菜 3 根切成小段，蒜苗 2 根拍散切成小段。","大蒜 20g 剁碎，生姜小块剁碎，红泡椒 20g 剁碎。","小米辣干辣椒 15g，青花椒 3g，锅内加入油滑锅，油稍许热了将多余的倒出备用留 50g 底油，下入干辣椒、花椒，开小火炒香，切记不要炒糊（颜色要变黑即可），倒出在菜板上剁细。","锅烧热，放入 100g 植物油烧至 6 成热，加入 2g 青花椒、干辣椒爆香，配菜下锅，加入 1g 食用盐，炒至断生，盛入碗中垫底备用。","锅洗干净，加入 150g 植物油烧至 6 成热，加入制作好的姜蒜红泡椒，爆香后加入豆瓣 10g，开小火把豆瓣爆香炒出红油即可。","加入 800 毫升清水（根据实际情况选择），大火烧开，转小火调味，加入食用盐 2.5g，鸡精 1.5g，1g 白砂糖提鲜，1g 胡椒粉，5g 水淀粉（根据实际情况选择）将汤汁收浓稠一点。","汤汁开后，开小火将腌制好的肉片分开依次下锅，然后开中火将肉片烫熟，用锅铲轻轻推动一下避免粘连，待汤汁烧开，肉片熟后捞出放入碗中配菜上，再将原汤倒入（不超过菜品）。","碗中均匀撒上刀口辣椒、蒜蓉和葱花。","锅洗干净，加入 200g 菜籽油，烧至 7 成热，然后一次性均匀泼在碗中肉片上（注意安全），美味完成。"]}]},{"text":"附加内容","content":[{"type":"list","items":["垫底的蔬菜根据自己口味选择（蘑菇、白菜、油麦菜等）。","刀口辣椒制作嫌麻烦也可以直接用干辣椒段和青花椒代替。","特别注意肉的腌制（搅拌的时候朝着一个方向、血水处理干净），保证肉滑嫩（鸡蛋清、淀粉搅拌均匀）。","水煮牛肉也可以按照这个做法。"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"美食作家王刚R","href":"https://www.bilibili.com/video/BV1ys411u7Z4"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["水煮肉片麻辣鲜香，适合干饭，但是做法稍微有点麻烦。难度主要在肉滑嫩，初学者一般需要 1 - 2 小时完成。干饭人，一切都值~"],"title":"水煮肉片的做法"} -{"no":55,"id":"a581634e0a6e44a550bc54fb458a6c74","name":"洋葱炒猪肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["洋葱","猪肉片","蕃茄酱","麻油"]}]},{"text":"计算","content":["每份：","食材",{"type":"list","items":["洋葱 一颗 （是主角，喜欢吃洋葱可以多半颗～一颗）","猪肉 (250g)","蒜头 （3 瓣）"]},"调味料",{"type":"list","items":["食用油 (15ml)","黑胡椒 (1.25g)","酱油 (30ml)","糖 (15g)","麻油 (5ml)","番茄酱 (15ml)","料酒 (15ml)"]},["备注：可以考虑购买",{"type":"link","text":"茶匙，大匙","href":"https://www.sohu.com/a/127293243_570657"},"来精准确定用料的量。"]]},{"text":"操作","content":[{"type":"list","items":["洋葱切片，猪肉，蒜头拍碎，以及混合上述调味料备用","炒锅内倒入 1 大匙食用油（等待 10 秒让油温升高），倒入猪肉","炒至变色后下蒜头炒香盛起备用","原锅下洋葱翻炒 3~4 分钟后加入调味料炒匀","下刚盛起备用的猪肉翻炒至猪肉熟后","待猪肉熟后再翻炒 1、2 分钟即可起锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["猪肉可选猪肩肉片或是切好的肉丝看个人喜好"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"爱料理","href":"https://icook.tw/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["咸中带甜\n简单上手\n一不小心可能让你多吃一碗饭\n一般只需 15 分钟即可完成"],"title":"洋葱炒猪肉的做法"} -{"no":56,"id":"1945f8c72fd0da53f003bab173be1750","name":"烤鱼","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["草鱼（农贸市场或者超市让店家杀掉，去除不要的器官）","大葱","料酒","白胡椒粉","食用盐","食用盐","大蒜","桂皮","八角","香叶","青花椒","干辣椒段","灯笼椒","火锅底料（随意）","千张","绿豆芽","洋葱","豆瓣酱","芹菜段","熟花生米","白芝麻","香菜（放更好吃，根据个人口味可放可不放）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["草鱼 三斤左右","大葱 半根","食用油 20ml","料酒 10-15ml","食用盐 5-10g","白胡椒粉 5g-10g","桂皮 一小片","八角 两个","大蒜粒 八个","香叶 两张","青花椒 一小把","干辣椒段 10 个","灯笼椒 4 个","芹菜段 两根","洋葱 半个","千张 一张"]}]},{"text":"操作","content":[{"type":"list","items":["三斤左右的草鱼从背部切开，两面沿着鱼的背部往下划几刀，不要划到鱼肚皮，不然不易定型，可以用热水浇在鱼身上洗去粘液或者用刷子在流动水龙头下面不停的刷洗，知道摸着没有黏糊糊的手感。","把鱼放到容器中，加入料酒，10g 白胡椒粉，5g 食盐抹匀腌制二十分钟入味。","把半根大葱切成一块一块，大蒜粒中间切开，和八角香叶桂皮放在一个容器中，干辣椒段中间一分为二切开并和灯笼椒装在一个容器中，芹菜切小段，豆芽焯水，千张焯水切成丝，洋葱切成丝。","家里有烤箱的可以在烤盘刷上底油，鱼皮朝下，直到烤制两面金黄，然后撒上孜然粉，如果没有烤箱，可以热锅热油，锅的两边撒上少许食盐，下入草鱼开始煎，刚下入的时候不要着急翻动，等一面定型后再翻面，煎制两面金黄，撒上孜然粉，出锅装在盘子里准备。","锅中撒上 20ml 食用油，等到油热后，把大葱大蒜八角香叶倒入炒香，加上一包火锅底料的一半和 15-20g 豆瓣酱，炒出红油后，加入少许白糖，10g 食盐，少许生抽调味，倒入和食材齐平的清水煮开，依次下入芹菜段，豆芽，千张丝，不用煮熟，稍微烫一下后铺上洋葱丝，放上烤鱼，加入干辣椒，灯笼椒，青花椒，另一个锅烧油，油热后浇在刚加入的辣椒上面激发出香味，最后撒上熟花生米，葱花，白芝麻，香菜，煮五六分钟，美味即成。"]},{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145800;1647146700&q-key-time=1647145800;1647146700&q-header-list=&q-url-param-list=&q-signature=da3134aab9306d3e380cc272006604b3aac55523"}]},{"text":"附加内容","content":["技术总结：","这道菜的食盐，胡椒粉，孜然粉，食用油，生抽，白糖等的使用量，根据个人口味和食材比例做决定，并不需要严格按照我写的分量来做。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。"]}],"desc":[],"title":"烤鱼的做法"} -{"no":57,"id":"c61374357150d4f154481d0f602c9afd","name":"清蒸生蚝","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["生蚝","葱","蒜","姜","酱油","刷子"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 1 升","生蚝 6 个","葱 3 颗","蒜 6 瓣","姜 1 小块","酱油 每个生蚝 1 ml"]}]},{"text":"操作","content":[{"type":"list","items":["将生蚝用刷子刷干净（没有刷子用牙刷）。","蒸锅中放水，将蒸屉放上之后，将 6 个生蚝平铺在蒸屉,使用 50%功率，蒸 3 分钟。","用右手拿着湿抹布掀开烫锅盖，将每个生蚝的外壳掀开一半去掉，生蚝的凸面向下，平面向上，每个放 1 根姜丝,2 勺蒜末放到生蚝上。","关上烫锅盖，100%功率蒸 3.5 分钟。","停火，用右手拿着抹布掀开烫锅盖，每个放 1 勺酱油。","盛盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["勺子为日常调料品附带的勺子","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"清蒸生蚝的做法"} -{"no":58,"id":"dfb180812517038ef48220686bc7bf6c","name":"清蒸鲈鱼","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲈鱼（害怕杀鱼的同学可以让店家帮忙杀）","香葱","姜","食用油","蒸鱼豉油","料酒","食用盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲈鱼 一条","香葱 三根","姜 一块","食用油 10-15ml","蒸鱼豉油 10-15ml","料酒 10-15ml","食用盐 5-10g"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片切丝、香葱的葱白切段，葱绿切丝，切丝后放入冷水浸泡备用。","鲈鱼处理好后洗净，用厨房纸擦干，两面分别划几刀，用盐洗掉鱼身的粘液，并用 10g 盐抹遍鱼身的内外，腌制 10 分钟以上。","补充一个鲈鱼改刀和摆盘的方法，改刀后可以让鲈鱼立起来蒸，均匀受热，同时吃起来更加方便，无需翻面。",{"type":"image","text":"改刀","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145805;1647146705&q-key-time=1647145805;1647146705&q-header-list=&q-url-param-list=&q-signature=37b99cfa606652012685a57b2edacb546008a70f"},{"type":"image","text":"摆盘","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145805;1647146705&q-key-time=1647145805;1647146705&q-header-list=&q-url-param-list=&q-signature=37b99cfa606652012685a57b2edacb546008a70f"},"鱼肚内塞上姜和葱白，鱼身也撒上姜和葱白，量为备用的一半。蒸鱼的碟子用筷子将鱼跟碟子隔开蒸","水烧热感觉到水温后放进入鱼","大火清蒸 10 分钟。","蒸好的鱼，用干净的盘子装起来并去除身上姜蒜","鱼身浇上 15ml 蒸鱼豉油","鱼身重新撒上姜和葱丝，锅内加上 10ml 食用油并烧热，将食用油淋至鱼身即可出菜"]},{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145807;1647146707&q-key-time=1647145807;1647146707&q-header-list=&q-url-param-list=&q-signature=60bb5bc142476346d12ef69600fac642087d0f9f"}]},{"text":"附加内容","content":["这道菜属于有手就行，关键点在于火候，鱼的大小跟火候都会相关，太久会导致鱼肉太老极度影响口感，太短会导致部分鱼肉没熟。所以大火蒸鱼一般是 10 分钟内较佳。","切记蒸鱼需要用筷子隔开装鱼的盘子，这样做的好处有两点：",{"type":"list","items":["1、鱼在蒸的过程中会将水滴到盘子，如果鱼直接接触会导致鱼食用时会腥。","2、能够将鱼均匀受热。"]},"这道菜难度系数简单，而且味道非常棒哦","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。"]}],"desc":[],"title":"清蒸鲈鱼的做法"} -{"no":59,"id":"e7619e10b7661bc104e4aba884fbc7a8","name":"炒青菜","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青菜"]}]},{"text":"计算","content":[{"type":"list","items":["青菜 100g * 人数","食用油 10-15ml（覆盖锅底即可）","食盐 5g * 人数","饮用水 70ml * 人数"]}]},{"text":"操作","content":[{"type":"list","items":["青菜掰成小瓣，用清水洗净，备用。","热锅，锅内放入 10-15ml 食用油。等待 30 秒让油温升高。","将准备好的青菜倒入锅中，翻炒至青菜变软（约 1 分钟）。","倒入计算好的清水，水位应当完全浸润或即将没过青菜，加入食盐 （5g * 人数），继续翻炒约 1 分钟。","盖上锅盖，小火加热 2 分钟，盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["制作简单方便。预计 10 分钟即可完成。"],"title":"炒青菜的做法"} -{"no":60,"id":"e1345d18b3968b44817f2223d48abeb9","name":"烤茄子","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","食用油","酱油（生抽）","蒜蓉","辣椒","孜然","食用盐"]}]},{"text":"计算","content":["按照两个人的份量：",{"type":"list","items":["茄子 1 个 （大约 200g）","食用油 20-30 毫升","酱油 4-6 克","小米椒 1 个 （20g 左右）","蒜蓉 3-4 瓣","孜然 1-3 克","食用盐 0.5-2 克"]}]},{"text":"操作","content":[{"type":"list","items":["将酱油、孜然、食用盐和切碎的小米椒置于碗中，均匀搅拌备用","茄子洗净，用纸巾擦干表面的水分","用叉子在茄子的一侧扎 4-8 下","使用 15-25ml 的食用油涂满茄子表面","将烤箱温度设置为 200℃ （打开烤箱风扇 大火），预热 2 分钟","将茄子放入烤箱中层或者上层，烤制 12-15 分钟 （茄子表面有褶皱，且能按压 0.3-0.5cm 的深度即可）","取出茄子，用刀茄子上竖着划一个口子。口子居中，上下距 1-1.5cm","用小刀或者叉子伸入口子，竖着切割茄子内部","将口子微微掰开，倒入第一步准备的酱料","再次将茄子放入烤箱，将烤箱温度设置为 200℃ ，烤制 4-7 分钟","取出，关闭烤箱电源"]}]},{"text":"附加内容","content":["最终成品和楼下烧烤摊的烤茄子差不多，太香了！",[{"type":"strong","text":"注意事项："},"\n茄子表面有水分、未涂满食用油或未使用叉子扎孔可能导致",{"type":"strong","text":"茄子在烤制的过程中爆裂"}],[{"type":"strong","text":"可以改进的环节："},"\n第一次用刀划口子的时候，可以直接将茄子竖直切成两半，然后切割出纹路后涂抹上酱料"],{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145809;1647146709&q-key-time=1647145809;1647146709&q-header-list=&q-url-param-list=&q-signature=54352843f5e39fc2b843d6828551c53e0fde6697"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["非常简单方便，而且香极了"],"title":"烤茄子的做法"} -{"no":61,"id":"9465ac50092d0b90efc8a1e041829347","name":"白灼虾","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["活虾","洋葱","姜","蒜","葱","食用油","酱油","料酒","芝麻","蚝油","香醋"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["虾 250g * 人数（建议 1-2 人份）","葱 一根","姜 一块","洋葱 一头","蒜 5-8 瓣","食用油 10-15ml","料酒 20 ml","酱油 10-15ml","芝麻 一把","香醋 10 ml","蚝油 10 ml"]}]},{"text":"操作","content":[{"type":"list","items":["洋葱切小块，姜切片，平铺平底锅。","活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。","倒入国内料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。",["和上一步并行操作，制作蘸料：",{"type":"list","items":["葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋，搅拌之。","油烧热，淋入蘸料。"]}],"虾出锅，用干净的盘子装好。"]},{"type":"image","text":"白灼虾","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145811;1647146711&q-key-time=1647145811;1647146711&q-header-list=&q-url-param-list=&q-signature=ce5dd995c9886985744724236a05e74d2e65c4de"}]},{"text":"附加内容","content":[{"type":"heading","text":"技术细节"},{"type":"list","items":["开始不能大火、防止糊底。","如果锅盖有通气口、时间要相应调节一下（考虑增加 30 秒中火）。","蘸料其实也是可选的、也可以是纯的醋，大自然馈赠的鲜虾在没有水带走冲淡鲜甜的情况下口感味道都非常棒的。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull Request。"]}],"desc":["白灼虾非常适合程序员在沿海地区做，类似于清蒸鱼：简单容错、有营养、有满足感，甚至很好看。"],"title":"白灼虾的做法"} -{"no":62,"id":"32d55a687c7b25e11786f9147cdadad4","name":"白菜猪肉炖粉条","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","白菜","土豆干粉条","十三香","鸡精","食用盐","老抽","生抽"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["五花肉 300g","大白菜 500g","土豆干粉条 50g","十三香 10g","鸡精 5g","食用盐 15g","老抽 5g","生抽 5g"]}]},{"text":"操作","content":[{"type":"list","items":["锅内烧水，水开后放入干粉条，煮 5 分钟后同水一起倒出容器中，盖上盖子继续浸泡泡 备用（第一步先做这个，期间可以进行以下步骤）","五花肉切 3mm 的肉片，备用","大白菜嫩叶与白菜帮子分开切成 2 份菜片，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","放入五花肉，保持翻炒至肉变色",["加入老抽，炒 ",{"type":"strong","text":"1 分钟"},"，给肉上色"],"加入白菜帮子，加入食用盐、生抽，炒一分钟（如果粘锅，烹入 10ml 水）",["加水没过所有食材，加入鸡精 ，沸腾后，将火调小然后",{"type":"strong","text":"等待 20 分钟"}],"粉条滤水切成小段放入碗中 备用",["加入白菜嫩叶，炒匀后将粉条放在菜上方，加盖再煮 ",{"type":"strong","text":"5 分钟"}],"尝味、关火，收汁"]}]},{"text":"附加内容","content":[{"type":"list","items":["土豆干粉条煮制时间长，可以放在第一步，期间进行其他步骤","最后一步尝味，如果发现有味道淡、未熟，继续加盖煮一段时间"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["白菜猪肉炖粉条是一道简单易做的菜。这是一道传统的东北家常菜，以做法简单、味道上乘的特点，在广大东北人民群众中备受喜爱。"],"title":"白菜猪肉炖粉条的做法"} -{"no":63,"id":"ac3c7a7c9e2a2e46759027a8aae18e15","name":"糖拌西红柿","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","白砂糖","冰箱"]}]},{"text":"计算","content":["人数 2 至 3 人时最佳",{"type":"list","items":["西红柿的数量 = 人数 * 1 个","白砂糖 = 20g 左右"]},"每份：",{"type":"list","items":["西红柿 2 个（每个西红柿约 100g，共 200g）","白砂糖 20g 左右"]}]},{"text":"操作","content":[{"type":"list","items":["西红柿大卸八块，去掉头部根蒂部，备用","拿出白砂糖，备用","全部切好后，将西红柿在盘子中均匀码一圈","撒上白糖，一盘凉拌西红柿就好了，营养美味，酸甜爽口，夏日解暑又解腻","放入冰箱冷藏 10 分钟口感最佳"]}]},{"text":"附加内容","content":["在制作过程中 请您小心使用刀具。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145812;1647146712&q-key-time=1647145812;1647146712&q-header-list=&q-url-param-list=&q-signature=a511ad550eeddcf9b7f8fec356fb86b14dcc544c"},"新鲜可口，制作简便，营养价值高，适合夏季食用，家庭餐桌上的一道美味凉菜。西红柿含有大量的维生素 C, 做法简单 几分钟就可完成。"],"title":"糖拌西红柿的做法"} -{"no":64,"id":"b98ee0962c1f7076bbbd37fb4753a0c4","name":"糖醋里脊","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["里脊肉","醋","白糖","淀粉","鸡蛋","生抽","料酒","蚝油","番茄酱","白胡椒粉","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["里脊肉 500g","醋 10g","白糖 30g","淀粉 50g","鸡蛋 50g","生抽 10ml","料酒 20g","蚝油 10g","番茄酱 30ml","白胡椒粉 5g","食盐 10g"]}]},{"text":"操作","content":[{"type":"list","items":["腌肉：将猪里脊肉先切厚片，用刀背拍一拍，把肉拍松一点。切成一个手指头粗的条，加料酒，生抽，蚝油，食盐，白胡椒粉，一个鸡蛋，将肉用手抓匀，腌制 20 分钟以上。","调酱：番茄酱+10g 醋+30g 白糖+150ml 清水，搅拌至糖融化，备用。","裹粉：先把粉全部裹好再来炸，这样在炸的时候就不会手忙脚乱。准备一个大碗，里面放淀粉，把每一根肉条都满满裹上淀粉。","炸制：油温 160 摄氏度左右下里脊，可以拿一个干筷子放在油里面试一下，周围冒小泡就可以下锅。炸到表面微黄可以捞出，全程中火。然后等油温升高到 200 摄氏度左右，把里脊倒进去重新炸一次，只需 40 秒，表皮就会很脆，马上捞出。","裹酱：另外拿一个锅，锅里放底油，把调好的酱汁倒进去，煮到冒泡，把炸好的里脊放进去，翻炒，让每一根都裹上酱汁。","下炸好的里脊肉翻炒，关火盛出。"]}]},{"text":"附加内容","content":[{"type":"list","items":["里脊要多炸几遍，注意火候，否则达不到外焦里嫩的效果！"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"下厨房","href":"https://www.xiachufang.com/recipe/104483435/"},{"type":"link","text":"百度百科","href":"https://baike.baidu.com/item/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A/135832"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["糖醋里脊是中国经典传统名菜之一，该菜品以猪里脊肉为主材，配以面粉、淀粉、醋等佐料，酸甜可口，让人食欲大开；该菜品在陕菜、豫菜、浙菜、鲁菜、川菜、淮扬菜、粤菜、闽菜里均有此菜。"],"title":"糖醋里脊的做法"} -{"no":65,"id":"c213437d1ca248279ccbd1b1703b9347","name":"糖醋鲤鱼","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲤鱼","番茄酱","白糖","白醋","淀粉","盐","葱","姜","料酒","香菜一颗","盆（两个）","菜刀一个","笊篱一个、锅铲一个"]}]},{"text":"计算","content":["注意，该菜只有 3 人以上版本（过大或太小的鱼都是不合适的），所以不需要公式计算，特别适合家庭聚餐时食用，如年夜饭",{"type":"list","items":["鲤鱼 = 约 3 斤","清水 = 50g","番茄酱 = 40g","白糖 = 20g","白醋 = 10g","淀粉 = 10g","盐 = 30g","大葱 = 30g（约半颗）","姜 = 30g","料酒 = 25g"]}]},{"text":"操作","content":[{"type":"list","items":["将鱼清洗干净，确保无鱼鳞等异物","将鱼头朝左，鱼肚朝下，右手持刀。刀竖直切下 1cm，按紧鱼身往左片 3-4cm，再将鱼片中间轻轻划一刀","将鱼放进盆里，然后将大姜切片，大葱切段（随便切切就行了，主要是需要去腥味）","用吃奶的力气将大葱大姜里的汁水挤到盆中","加入 20g 盐，25g 料酒，然后给鲤鱼搓个澡，涂抹均匀",[{"type":"image","text":"腌制","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145813;1647146713&q-key-time=1647145813;1647146713&q-header-list=&q-url-param-list=&q-signature=607bf6884e95f5c034bdd4bfbc1b940eaa55d1bb"},""," （腌鱼时间越长，鱼腥味就越小，推荐腌 30 分钟以上）"],"找个干净的盆，加入 100g 面粉、200g 淀粉、180g 水、5g 盐，用手将其搅拌均匀，面糊此时粘稠呈可拉丝状态，然后打入一个鸡蛋，再次搅匀","等待 30 分钟","将鱼放在案板上，用干毛巾将鱼身上的水擦干（这样可以更好的挂糊）","将盆冲洗干净，用干毛巾擦干","起锅烧油，加入约 1L 左右的油，将油温烧至 7 成热，约 200-240 度","捏起鱼的尾巴，将鱼头沉入锅底，用勺子往鱼的身上淋热油，待面糊成型后，将鱼慢慢放入锅中，拿锅铲轻轻铲起鱼的头部，然后垫上笊篱。防止底部炸糊。","准备一个盛鱼的盘子，放在锅的旁边。","用锅铲从鱼身处轻轻铲入，两个工具配合鱼翻个身。再炸两分钟，还是同样的方式（笊篱托着鱼头，锅铲托着鱼身，将鱼盛入盘中）","将锅中的油倒入擦干的盆中，放置一边，然后将锅刷干净","将 50g 清水、40g 番茄酱、20g 白糖、10g 白醋放入小碗中，搅拌均匀","再准备一个小碗加入 10g 淀粉、10g 水，搅拌成水淀粉","开大火将锅烧热，然后倒入我们准备的料汁，大火烧开，转小火","加入调好的水淀粉，边倒边搅拌，然后 20 秒后关火","将熬好的糖醋汁用勺子均匀地浇在鱼身上，可以加点香菜或葱花点缀，糖醋鲤鱼就做好了",[{"type":"image","text":"成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145813;1647146713&q-key-time=1647145813;1647146713&q-header-list=&q-url-param-list=&q-signature=b22dd56ce07446f9e14276391ac63674650fb367"},""," 我这里的糖醋汁熬的有点稠了......"]]}]},{"text":"附加内容","content":["这道菜难度系数算中等吧，对新手还是不太友好的......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"糖醋鲤鱼的做法"} -{"no":66,"id":"0f91931d692741a7273623e5e5bf0eea","name":"红烧猪蹄","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪蹄","香叶","姜","葱","老抽","桂皮","冰糖","料酒","生抽","盐","八角","食用油"]}]},{"text":"计算","content":["食用人数：3~4 人",{"type":"list","items":["猪蹄：2~3 根","食用油：30ml","香叶 2 片","姜 5 片","葱半根","桂皮 1 块","冰糖 7-8 粒","料酒 30 ml","生抽 20 ml","老抽 20 ml","盐 8 克","八角 4 个"]}]},{"text":"操作","content":[{"type":"list","items":["冷水锅中放入热心摊主剁好的猪蹄，加入 20 ml 料酒与葱姜，煮 15 分钟左右去掉血腥","热锅冷油，倒入 30ml 食用油，放入 7-8 粒冰糖，开小火，熬成糖色，期间用锅铲把冰糖压碎，大概熬 2 分钟左右","熬成糖色后，放入焯过水的猪蹄，继续小火，翻炒猪蹄，直至所有猪蹄两面微黄","加入香叶 2 片、桂皮 1 块、八角 4 个、生抽 20 ml、老抽 20 ml、料酒 10 ml、姜 3 片、盐 8 克，转中火、继续翻炒 1 分钟","加入开水或者冷水，水需要没过猪蹄，盖上锅盖，大火烧开，烧开之后关火","把锅内的食材全部倒入高压锅中，高压锅中需要 15 分钟左右（如果同学没有高压锅，可放在锅中大火转小火熬制即可）","15 分钟之后，把高压锅的食材倒入炒锅中，开大火收汁，此时可用筷子尝下味道、淡的话可以加 2~3g 盐","大火收汁时长根据锅中的水来算，一般 30 秒左右即可，多留点也无碍、红烧猪蹄汤也是很下饭的"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"红烧猪蹄","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145817;1647146717&q-key-time=1647145817;1647146717&q-header-list=&q-url-param-list=&q-signature=b812df8209326d6bce7fe849eace71cb7f676f03"},"红烧猪蹄营养丰富，味道香，汤汁浓郁、下饭强。"],"title":"红烧猪蹄的做法"} -{"no":67,"id":"87c762e0f5323371288c57dda2fb5bf2","name":"南派红烧肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，请尽量把刀磨的锋利一些。",["工具：",{"type":"codespan","text":"锅"},"（砂锅为宜，铝锅其次，高压锅也可以，最好不要铁锅、铜锅）、",{"type":"codespan","text":"勺"},"、",{"type":"codespan","text":"碗"}],["主料：",{"type":"codespan","text":"五花肉"}],["辅料：",{"type":"codespan","text":"油"},"、",{"type":"codespan","text":"冰糖"},"、",{"type":"codespan","text":"老抽"},"、",{"type":"codespan","text":"料酒"},"、",{"type":"codespan","text":"香叶"},"、",{"type":"codespan","text":"八角"},"、",{"type":"codespan","text":"生姜"},"、",{"type":"codespan","text":"盐"},"、",{"type":"codespan","text":"葱"},"、",{"type":"codespan","text":"开水"},"、",{"type":"codespan","text":"凉水"},"、",{"type":"codespan","text":"蒜"},"、",{"type":"codespan","text":"花椒"}]]}]},{"text":"计算","content":["食用人数：1~3 人",{"type":"list","items":["猪五花肉：约 2 斤","油：100-150ml，色拉油、猪油、花生油都可以","姜： 6 片","冰糖：约 15 块","白砂糖：30g","老抽：3 勺","料酒：4 勺","凉水：没过食材的量即可，看锅大小准备","开水：没过食材的量即可，看锅大小准备","香叶：4 片","八角：3 个","盐：2-3g","花椒：10g"]}]},{"text":"操作","content":[["建议在此之前查看炒",{"type":"link","text":"糖色","href":"./../../condiment/糖色.md"},"教程"],{"type":"list","items":[[{"type":"codespan","text":"猪五花肉"},"切大块（约 4.5cm 左右）"],[{"type":"codespan","text":"生姜"},"切片（每片厚度约 3mm 左右）"],[{"type":"codespan","text":"开水"},"烧开"],[{"type":"codespan","text":"凉水"},"自来水即可"],[{"type":"codespan","text":"小葱"},"小葱白色的部分",{"type":"codespan","text":"葱白"},"切成小段（小葱最佳，大葱也可以）"],[{"type":"codespan","text":"蒜"},"中间切开，不要拍扁，否则难以捞出以至最后",{"type":"codespan","text":"收汁"},"时影响味道"],["建议先拿出来一半葱姜，再将剩下的",{"type":"codespan","text":"生姜、葱白、蒜、花椒、八角、香叶"},"提前放入一个碗中备用"],"凉水锅中放入切好的红烧肉，加入料酒与 2/5 葱姜，煮 15 分钟左右去掉血腥，捞出来后洗干净；",["炒",{"type":"link","text":"糖色","href":"./../../condiment/糖色.md"},"，这里进行操作 2， 将准备好的",{"type":"codespan","text":"生姜、葱白、蒜、花椒、八角、香叶"},"还有",{"type":"codespan","text":"五花肉"},"倒入锅中",{"type":"codespan","text":"大火"},"翻炒，期间加入至闻到香味，倒入开水至没过全部肉炖煮 50 分钟-60 分钟，高压锅的话 40 分钟；"],"加入 2 勺料酒；","盖上锅盖煮至沸腾后，每隔 25 分钟打开盖子将浮在表面的油和沫捞出；","当水的高度减至肉最高的高度与锅底高度的 3/5 时，转中火，并捞出除肉和水以外的所有辅料，开始收汁；","打开锅盖，待汤汁快没有的时粘稠状出锅（切记不可收干）；"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻"],"title":"南系红烧肉的做法"} -{"no":68,"id":"b85e69a4405a6b2562b776e11f30f4ad","name":"简易红烧肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，请尽量把刀磨的锋利一些。",["主料：",{"type":"codespan","text":"大肉"},"、",{"type":"codespan","text":"鸡蛋"},"（可选）、",{"type":"codespan","text":"豆皮"},"（可选）"],["辅料：",{"type":"codespan","text":"生姜"},"、",{"type":"codespan","text":"冰糖"},"、",{"type":"codespan","text":"生抽"},"、",{"type":"codespan","text":"老抽"},"、",{"type":"codespan","text":"料酒"},"、",{"type":"codespan","text":"香叶"},"、",{"type":"codespan","text":"八角"},"、",{"type":"codespan","text":"盐"},"、",{"type":"codespan","text":"水"},"、",{"type":"codespan","text":"葱"},"（记得要开水）"]]}]},{"text":"计算","content":["食用人数：2~3 人",{"type":"list","items":["猪五花肉：约 3~4 斤","姜： 6 片","冰糖：15 克（约 7 块）","生抽：2 勺","老抽：3 勺","料酒：1 勺","开水：没过食材的量，需要 600ml-900ml","香叶：3 片","八角：2 个","鸡蛋（可选）：0-2 个","豆皮（可选）：0-80g","盐：2-3g"]}]},{"text":"操作","content":[{"type":"heading","text":"原材料准备"},{"type":"list","items":[[{"type":"codespan","text":"猪五花肉"},"切大块（约 4.5cm 左右，冷冻半小时至一小时更好切）"],[{"type":"codespan","text":"豆皮"},"切 2cm 的宽度"],[{"type":"codespan","text":"生姜"},"切片（每片厚度约 3mm 左右）"],[{"type":"codespan","text":"水"},"烧开"],[{"type":"codespan","text":"鸡蛋"},"煮熟并用",{"type":"codespan","text":"叉子"},"/",{"type":"codespan","text":"牙签"},"扎孔（尽量多些好入味）"],[{"type":"codespan","text":"大葱"},"大葱白色的部分",{"type":"codespan","text":"葱白"}]]},{"type":"heading","text":"开始制作"},{"type":"list","items":["冷水锅中放入切好的红烧肉，加入料酒与葱姜，煮 15 分钟左右去掉血腥",["锅中放入两片",{"type":"codespan","text":"生姜"},"提味"],["开中小火后直接加入",{"type":"codespan","text":"五花肉"},"，不需要放入食用油，每块",{"type":"codespan","text":"五花肉"},"六个面都煎一下，煎至出油即可"],["将煎出的油倒出备用，并将",{"type":"codespan","text":"五花肉"},"推至一边，加入 15g ",{"type":"codespan","text":"冰糖"},"，翻炒至",{"type":"codespan","text":"冰糖"},"融化；"],["融化后将五花肉与冰糖炒至融合上色，加入",{"type":"list","items":[[{"type":"codespan","text":"生抽"}," 2 勺"],[{"type":"codespan","text":"老抽"}," 3 勺"],[{"type":"codespan","text":"料酒"}," 1 勺"],"翻炒至上色；"]}],[["加入",{"type":"codespan","text":"烧好的开水"},"炖煮 40 分钟（刀工差的同学切的过大请自觉延长炖煮时间），并放入"],{"type":"list","items":[[{"type":"codespan","text":"生姜"}," 2 片"],[{"type":"codespan","text":"香叶"}," 3 片"],[{"type":"codespan","text":"八角"}," 2 个"]]}],["盖上锅盖煮至沸腾后，加入煮好扎好孔的",{"type":"codespan","text":"鸡蛋"},"和",{"type":"codespan","text":"豆皮"},"，开中小火，等待 40 分钟。（中途可适当翻搅防止粘锅）；"],"打开锅盖，待汤汁快没有的时候开大火收汁（切记不可收干）；",["加入 2-3g ",{"type":"codespan","text":"盐"},"，翻炒一下，就可以出锅了。"]]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻",{"type":"image","text":"红烧肉成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145819;1647146719&q-key-time=1647145819;1647146719&q-header-list=&q-url-param-list=&q-signature=75f13dd49a46bd9d82614ddf0e3319d1f5fc7379"},{"type":"image","text":"红烧肉成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145821;1647146721&q-key-time=1647145821;1647146721&q-header-list=&q-url-param-list=&q-signature=f3e0a18d2deab93e4e975a488cdcdf2ade6d64b5"}],"title":"红烧肉的做法"} -{"no":69,"id":"c21a02f6c513c54d0d62efd4d96fa85b","name":"红烧茄子","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大蒜","大葱","青辣椒","洋葱","西红柿","青茄子","盐","酱油","鸡蛋","面粉","淀粉"]}]},{"text":"计算","content":["人数大于等于 2 人时最佳",{"type":"list","items":["青茄子的数量 = 人数 * 0.7 个","青辣椒 = 人数 * 0.5 个","洋葱 = 人数 * 0.3 个","西红柿 = 1 个","大葱 = 半颗","大蒜 = 3 瓣","鸡蛋 = 1 个","面粉 = 青茄子数量 * 150 克","淀粉 = 面粉 / 4 克","酱油 = 茄子数量 * 7 克（向上取整）"]}]},{"text":"操作","content":[{"type":"list","items":["青茄子、青辣椒、西红柿、洋葱、大葱洗净。","大葱切 5 毫米宽的葱花，大蒜扒皮并拍碎，西红柿切 6 立方厘米左右的块，青辣椒、洋葱切 5g 左右的块。","茄子切菱形块（先切 2 公分左右厚的片，然后再把片切成 2 公分左右的条，最后斜刀切块儿...）。","将面粉倒入盆中，依次加入少量水，搅拌均匀，呈粘稠糊状。","加入淀粉，加入 30 克水，搅拌均匀。","将鸡蛋打到盆中，加入（面粉 / 20）克的盐，搅拌均匀。","将茄块倒入面糊中，搅拌使茄块的每一面都能沾上面糊。","开大火，热锅，加入 500 毫升的油，当能看到锅里的油冒出一丝烟时，调至小火，将茄块用筷子夹入到油锅，待所有的茄块下锅之后，调至中火，直到茄块变金黄色时捞出，将油倒出。","加入（人数 * 5）g 左右的油，放入大蒜、葱花，翻炒 15 秒，放入青辣椒块翻炒 30 秒，放入西红柿翻炒 30 秒。","放入炸好的茄块，加水面高度为锅内食材的 0.8 倍。","放入酱油和（人数 * 3）g 左右的盐。","等待，直到汤汁呈粘稠状（水位大概为剩余食材高度的 0.2-0.3 倍），开盖，盛出菜，关火。"]}]},{"text":"附加内容","content":["在操作的第 4-6 步骤中要注意：\n一定要顺序执行，否则会有灾难性错误......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"红烧茄子的做法"} -{"no":70,"id":"383669bf417e2f621b5521cf85fb853a","name":"红烧鱼头","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，尽量另准备一把菜刀，超市或市场上均有廉价且刀片更厚的菜刀，刀片厚度在 5-7mm 为最佳。","大葱、姜、大蒜、香菜、美人椒","油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒","八角、干辣椒","鱼头一个","注：市场直接贩卖的鱼头一般分为两种：白鲢、花鲢。前者价格便宜，后者价格略贵，但口感也更佳！"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2 人食用的版本。",{"type":"list","items":["鱼头一个","大葱 200g","姜 80g","蒜瓣 3-4 个","美人椒 1/4 个","香菜 4 棵","八角两个，干辣椒五个"]}]},{"text":"操作","content":[{"type":"heading","text":"原材料准备"},{"type":"list","items":["葱、姜、蒜、香菜、美人椒分别清洗干净。","干辣椒与八角稍微冲洗即可。","大葱切两半。后半段大葱（葱白处）切段，每段长度约 4cm。前半段（葱叶处）先切段，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","大蒜拍碎。","拿出两棵香菜去根，切为 1.5cm 左右香菜碎。","将美人椒切为厚度为 3mm 左右的辣椒圈。","干辣椒切四段。"]},{"type":"heading","text":"腌制鱼头"},{"type":"list","items":["注：下文所述的鱼身是购买鱼头时所附带的鱼肉。","将鱼头去鳞，清洗鱼头处未被清理干净的内脏。","剁去鱼鳍、清理鱼鳃。","将鱼头下巴与鱼身连接的地方剁开，鱼身剁块，鱼头剁成四/六瓣。","注：鱼的处理很难用文字完全表述，如果你有任何疑问的地方，可以搜索鱼头处理相关视频。","将剁好的鱼头进行清洗，最好洗掉鱼块上滞留的血水。","将清洗好的鱼块放入盆中，加入 5g 盐、10g 生抽、10g 料酒。放入葱（前半段切碎的那个）、1/3 姜片。将其拌匀，静置 1-2 小时（这取决于你的饥饿程度...）。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["加入 30ml 油，等待锅热...",["油热，将锅关至小火，如果你不明白为何要这样做，请查看",{"type":"link","text":"学习炒与煎","href":"../../tips/learn/学习炒与煎.md"},"中的翻炒辅料。"],"放入姜片，慢慢翻炒，以姜片中的大部分汁水被炒出，以金黄色为准。","放入葱段，翻炒至葱段略显发白。","放入蒜碎、八角、干辣椒，翻炒 5 秒。","将腌制好的鱼头倒入锅中，翻炒 2-3 分钟。","倒入 500ml 清水，加入 2g 盐、3g 鸡精、5g 生抽、3g 老抽、5g 料酒、2g 黑胡椒粉、3g 陈醋。","将两棵香菜放入锅中，盖上锅盖。","调至大火，将水烧开。","调至中火，慢焖入味。","当汤汁减少一半左右时，打开锅盖。","调至大火收汁，汤汁剩余 1/3 时，关火盛至小盆中。","注：将锅中的汤汁均匀淋到鱼头上，盛盘时可以将锅中煮的香菜放入小盆底部，这样能让你的成品菜好看又好吃。","将香菜放至已经盛出的鱼头上，把切好的美人椒圈放在香菜之上。","恭喜你色香味俱全的红烧鱼头出炉！"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[" WARNING","如果你没有使用过菜刀剁过肉类食物，那么我并不推荐你使用该菜单！！！","在操作中，锋利的菜刀可能会划伤你的手指，请一定要小心。"],"title":"红烧鱼头的做法"} -{"no":71,"id":"4b2beca30fbffdf3a4efc85a049c2cd8","name":"红烧鲤鱼","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大葱、姜、大蒜、干辣椒","油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖","鲤鱼、五花肉"]}]},{"text":"计算","content":[" 2 人食用的版本。",{"type":"list","items":["鲤鱼 2 斤左右","五花肉 100g","大葱 200g","姜 80g","蒜瓣 3-4 个","干辣椒两个","白糖 50g"]}]},{"text":"操作","content":["注：下文所述的鱼是购买时卖家简易处理后的，已刮鱼鳞已去内脏。",{"type":"list","items":["葱、姜、蒜、干辣椒分别清洗干净。","葱白处切段，每段长度约 4cm，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","一个大蒜拍碎切末，其余蒜切为二瓣。","干辣椒切四段。","五花肉切片，约 4cm*4cm。","清洗鱼。","鱼背肉厚处拉几道斜口，方便入味","锅里多倒点油，烧至 7 成热（刚刚开始冒烟），下入鱼炸 1 分钟左右至鱼皮稍稍变硬捞出备用（注意不要一下锅就拨弄鱼，等炸一会再拨弄、翻面），炸鱼的油倒出，锅里留一点底油","将锅里底油烧热，下入五花肉，煸出香味。","放入干辣椒、葱、姜、蒜瓣，翻炒 1 分钟。","将炸好的鱼倒入锅中。","沿锅边倒入 50ml 料酒（炒菜勺半勺）、50ml 陈醋（炒菜勺半勺）、50ml 味极鲜（炒菜勺半勺），20ml 老抽调色，1 匙蚝油提鲜，1 匙盐，50g 白糖（炒菜勺 2/3 勺）， 倒入清水没过鱼面。","调至中火，将水烧开。","调至小火，慢焖入味。","15min 左右，打开锅盖，挑出锅里的葱、姜、蒜、干辣椒。","调至大火收汁，汤汁剩余 1/4 时，撒点蒜末，关火盛出。","红烧鲤鱼出锅！"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"红烧鲤鱼的做法"} -{"no":72,"id":"5926b2ccdd1b1b1176a442892cca75c5","name":"老式锅包肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["里脊肉","大葱","姜","胡萝卜","香菜","白醋","白糖","料酒","香油","酱油","盐","水淀粉","土豆淀粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["里脊肉 400g","大葱 50g","姜 30g","胡萝卜 200g","香菜 100g","白醋 40g","白糖 40g","料酒 5ml","香油 2ml","酱油 2g","盐 2g","水淀粉 10ml","土豆淀粉 100g"]}]},{"text":"操作","content":[{"type":"list","items":["切肉：猪里脊切片，薄厚要均匀。","腌肉：用盐少许，一勺料酒外加水淀粉抓拌均匀，腌制 15 分钟。","裹粉：猪里脊肉两面均匀的蘸上一层土豆淀粉。","调汁：白糖 40g，白醋 40g，酱油 2g，香油 2ml，盐 2g，水淀粉 10ml，倒在一起进行混合。","热油：加热到七成熟。","炸制：把肉片炸制金黄，炸两遍保持酥脆。","配菜：姜，大葱，胡萝卜切成丝，香菜切段。","调汁：锅里留少许底油，下葱丝姜丝煸炒出香味，倒入糖醋汁，煮沸冒泡。","出菜：快速下入炸制好的肉片，以及胡萝卜丝香菜段,快速翻炒均匀,关火即可盛盘."]}]},{"text":"附加内容","content":[{"type":"list","items":["肉片要炸两遍，否则达不到外焦里嫩的效果！"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"百度百科","href":"https://jingyan.baidu.com/article/17bd8e52ce682cc5ab2bb8a5.html"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["锅包肉是东北名菜，光绪年间始创自哈尔滨道台府府尹杜学赢厨师郑兴文之手，去东北餐馆，师傅都会问你锅包肉要老式的还是新式的，区别在于酸味来源不同，老式的就是白醋汁，新式的加了番茄酱。"],"title":"老式锅包肉的做法"} -{"no":73,"id":"083a15958b06b23860051bb25d55752b","name":"茄子炖土豆","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","土豆","肉",["辣椒（是青辣椒，而",{"type":"strong","text":"不是辣椒面或辣椒油"},"）"],"酱油","盐","蒜"]}]},{"text":"计算","content":["个人认为，当人数为 1-5 人时，味道最佳。",{"type":"list","items":["茄子的数量 = 人数 * 1 个 （每个茄子约 150g）","土豆数量 = 人数 * 1 个（每个土豆约 150g）","肉量 = 人数 * 180 克","酱油量 = 人数 * 15 毫升","盐量 = 人数 * 5 克","辣椒量 = 50 克（调味，所以无论多少人都放这些。）",["蒜量 = 3 瓣（调味，所以无论多少人都放这些。注意是里面的小瓣 3 瓣，而",{"type":"strong","text":"不是3整头"},"）"]]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["将茄子、土豆、辣椒洗净，蒜扒皮并拍碎。","将茄子、土豆切成约 6 立方厘米左右的块，辣椒切成 5 克左右的小块，肉切成 3 厘米左右的丝。","开火，热锅，加入人数 * 13 毫升左右的油。","当能看到锅里的油冒出一丝烟时，放入辣椒。","煸出辣椒香气后，立刻放入肉，用铲子翻炒 30 秒。","放入土豆，翻炒 30 秒。","放入茄子，翻炒 30 秒。","放入酱油和盐，继续翻炒 5 分钟。","加入水，水面高度为锅内食材高度的 0.9 倍，并盖上锅盖。","等待，直到锅内水的高度剩余食材高度的 0.1 倍时，开盖，放入蒜，搅拌均匀，关火。"]}]},{"text":"附加内容","content":["在操作的第 5-7 步骤中要注意：在此过程中注意锅底如果没有液体（油或水），则加 5 毫升左右的水再继续翻炒。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"茄子炖土豆的做法"} -{"no":74,"id":"73818c94f01080ce33033df595557482","name":"菠菜炒鸡蛋","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["菠菜","鸡蛋","食用油","食用盐"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["菠菜 350g","鸡蛋 2 个","食用油 10-15ml","食用盐 5-10g"]}]},{"text":"操作","content":[{"type":"list","items":["菠菜去根，洗净，放在篮子里，沥水","将鸡蛋打入碗中，搅匀","热锅，加入 10ml 油","油热后，倒入鸡蛋液，中火翻炒 15 秒，先煎成蛋饼，然后再用锅铲切成小块","关火，将鸡蛋块 盛到盘子中，不要洗锅","重新开火，倒入 5ml 油，油热后，放入菠菜，大火 翻炒 15 秒后，倒入鸡蛋块，翻炒均匀","加入 5g 盐、100ml 饮用水，大火 翻炒 10 秒","关火，盛盘"]},{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145822;1647146722&q-key-time=1647145822;1647146722&q-header-list=&q-url-param-list=&q-signature=6d8739650a5fb4c89d75bc2256f3eeff5c5887e1"}]},{"text":"附加内容","content":["这道菜难度系数简单，营养丰富。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。"]}],"desc":[],"title":"菠菜炒鸡蛋的做法"} -{"no":75,"id":"f9529dbaf16ed1741b9c71c71a5b2489","name":"萝卜炖羊排","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["羊排","白萝卜","大葱","花椒","白芷（可选）","姜","料酒或者黄酒","食用盐","冰糖","水"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["羊排 400g 左右","白萝卜一根","大葱一根","花椒 10 粒左右","姜 10g 左右，一般买一头姜，从中切大约 4 片左右即可","料酒或者黄酒 30ml-40ml","食用盐 10g 左右，大约小勺 3 勺","冰糖 2-4 粒","水：没过食材的量，需要 1000ml"]}]},{"text":"操作","content":[{"type":"list","items":["萝卜去皮、滚刀切成 3-5cm 左右的大块，备用","羊排在购买时可以让卖家切好，因为家用刀一般难以切动，备用","羊肉冷水下锅，加入一半的料酒，一半的葱姜，煮 10 分钟左右去掉血腥，（可选）把焯的过程中出现的血沫子可以用勺盛出来","另起一锅冷水，放入切好的白萝卜，放入一半的冰糖，等水开后煮 5 分钟左右去掉白萝卜的辣味","盛出来焯好的羊排，放入高压锅中，加水没过所有食材后再增加大约 300ml 的水，将剩余的葱姜料酒，花椒，冰糖，白芷（可选），盐放入锅中，盖锅等待上汽后计时，中火炖大约 15 分钟左右。如没有高压锅，则放入普通锅中，炖大约 40 分钟到 1 小时。","关火，等待高压锅放气完毕，开盖，加入之前焯好的萝卜，调味，加入 3-10g 的食盐或者水，品尝汤的咸淡，","再开火，中火，高压锅上汽再炖 10 分钟左右，普通锅盖盖再炖 20 分钟左右","关火，盛盘"]}]},{"text":"附加内容","content":["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["萝卜炖羊排是一道常见家常菜，老少皆宜。一般初学者只需要最多 2 小时即可完成。"],"title":"萝卜炖羊排的做法"} -{"no":76,"id":"c8be83ac1873da36a289d91e0a5da11e","name":"葱煎豆腐","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["白豆腐","葱","青辣椒","盐","鸡精","平底锅"]}]},{"text":"计算","content":["注意，这道菜不提供一人版本。如果确定只有一个人食用，请在人数中代入 2。",{"type":"list","items":["白豆腐的数量 = 人数 * 0.8 向上取整。","辣椒的数量 = 1.5 只/三人。","葱的数量 = 2 根/三人。","盐量 = 人数 * 3g。","鸡精量 = 人数 * 1.5g。"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{"text":"操作","content":[{"type":"list","items":["豆腐洗净。切约 5 mm 厚度，置于碟中。","葱洗净，除去根部，切成葱花，备用。","辣椒洗净，切开，去籽，切成 1cm * 1cm 状，备用、","热锅，加入人数 * 9ml 油。","油入锅后，使其均匀布于锅底，均匀放入豆腐，小火煎至金黄翻面。","待两面金黄，盛入碟中备用。","补油至覆盖锅底，倒入辣椒大火翻炒，并铲碾 3 分钟。","倒入豆腐，翻炒，加入盐与鸡精，中火翻炒 1 分钟后倒入 10 ML 水，大火收汁。","出锅前撒上之前计算好的葱花，起锅盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"葱煎豆腐的做法"} -{"no":77,"id":"b80cf09bf654400e8f7da64fea238e0b","name":"蒜苔炒肉末","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉薄片","蒜苔","食用盐","生抽","食用油 ","蒜瓣"]}]},{"text":"计算","content":["1 人食用版本",{"type":"list","items":["蒜苔 1 扎（每扎蒜苔约 190g）","五花肉薄片 4 片（约 20g）","食用油 10ml","蒜瓣 2 瓣","生抽 15ml","食盐 2g"]}]},{"text":"操作","content":[{"type":"list","items":["蒜苔切成 5cm 小段，备用","五花肉切成 5mm * 5cm 丝状，备用","蒜瓣拍碎切成末，备用","热锅，锅内放入 10ml 食用油。等待 10 秒让油温升高",["放入蒜末，中火翻炒 ",{"type":"strong","text":"10 秒"}," 将蒜末炒出香味"],["放入五花肉和 5ml 生抽，中火翻炒 ",{"type":"strong","text":"30 秒"}," 将肉炒熟并上色"],["将蒜苔放入锅内并加入 10ml 生抽，翻炒 ",{"type":"strong","text":"30 秒"}],["锅内加入 20g 水，中火翻炒 ",{"type":"strong","text":"5 分钟"}," 将蒜苔炒至稍稍变软"],["最后加入 2g 食盐，中火翻炒 ",{"type":"strong","text":"30 秒"},"，即可出锅装盘"]]}]},{"text":"附加内容","content":[{"type":"list","items":["加入食盐前可尝一下咸淡，自行决定是否增减盐量","选用五花肉薄片是因为切肉简单且不用腌制即可入味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒜苔炒肉末是一道简单易做的菜。这是一道北方家常菜，以做法简单、味道上乘的特点，在广大北方人民群众中备受喜爱。"],"title":"蒜苔炒肉末的做法"} -{"no":78,"id":"cff0989fa3b06bd88e3c758c37f36f86","name":"血浆鸭","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲜仔鸭肉","鲜鸭血（宰杀鸭子时加醋接鸭血，用筷子顺时针搅拌防凝固）","姜","蒜仔","葱","辣椒","酒（或者白酒、啤酒、米酒皆可）","生抽","料酒","盐","鸡精"]}]},{"text":"计算","content":["每份（建议 2-4 人份）：",{"type":"list","items":["鲜仔鸭肉 2000g","鲜鸭血 250ml","姜 6 片 （根据个人吃辣喜好程度可多放 1-3 片姜）","蒜仔 6 瓣","香葱 2 根，切好备用","辣椒 1000g（根据个人吃辣喜好程度可选青椒，线椒，美人椒等，喜欢吃辣可增加 5-8 个小米辣或朝天椒，切好备用）",["酒（任选其一）：",{"type":"list","items":["高度白酒 50ml + 水 150ml","啤酒 200ml","米酒 200ml"]}],"生抽 10ml","料酒 30ml","盐 8g","鸡精 5g"]}]},{"text":"操作","content":[{"type":"list","items":["鲜仔鸭肉切成约 3cm 小块，加料酒、姜片，去除血水。","炒锅烧热，放入约 100ml 食用油，大火待油烧开，放入腌制好的鲜鸭肉，不断翻炒。","待鸭肉完全变色（肉眼可见泛白），放入酒，再加入 200ml 开水，刚好淹没鸭肉即可，盖上锅盖中火煮 15 分钟。","水开之后，打开锅盖放入姜蒜，翻炒一遍，盖上锅盖持续加热 10 分钟。","打开锅盖放入辣椒，不断翻炒，待至肉眼可见辣椒炒软，放入鲜鸭血，此时需要不断翻炒，确保每块鸭肉和每片辣椒都有鸭血的浸润（此乃血浆鸭的精髓）。","翻炒至肉眼可见鸭血均为黑色，加入盐，鸡精，香葱，（喜欢食用山胡椒油的朋友也可以在此时放入 3-6 滴山胡椒油）再次翻炒一到二次即可。","出锅盛盘，上桌食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察水位线，调整炉火大小，以防水烧干粘锅。","放入鲜鸭血时，需要不断翻炒搅拌，防止鸭血抱团凝固成块。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"血浆鸭(特辣)","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145823;1647146723&q-key-time=1647145823;1647146723&q-header-list=&q-url-param-list=&q-signature=68a6794f0b06ffccb6f5c1f30ab68362d3af67b7"},{"type":"image","text":"血浆鸭(微辣)","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145824;1647146724&q-key-time=1647145824;1647146724&q-header-list=&q-url-param-list=&q-signature=c29e4cec1da177daec4ebc05b8d68575dcd6cb21"},"血浆鸭是湖南武冈特色传统名菜，香、脆可口，由于醋血的作用，不仅鸭骨酥而脆，就是姜和辣椒也变得不辣而甜净。一般初学者只需要 2 小时就可以完成。"],"title":"家常血浆鸭的做法"} -{"no":79,"id":"899be550fe74b22020f323a6e6e78c89","name":"西红柿土豆炖牛肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉一斤多一点（看你喜好）","土豆两三个（看喜好，锅能盛了为准）","西红柿拳头大小中等个头两三个","比拳头大一点的洋葱一个"]},{"type":"heading","text":"小料"},{"type":"list","items":["葱一根，姜四片，料酒","花椒 3g","八角一个（半）","香叶两片","油 15ml 左右（若用牛腩可适量减少为 10ml 左右，看自己喜好）"]},{"type":"heading","text":"调味品"},{"type":"list","items":["白糖 or 冰糖","酱油（千禾酿造生抽无添加），老抽","黑胡椒粉（白的也行）2g"]}]},{"text":"操作","content":[{"type":"heading","text":"备菜"},{"type":"list","items":["土豆去皮、切成 5cm 左右大块，备用","西红柿切十字花刀，开水烫后去皮，把中间的芯去掉，切 3cm 小块备用","葱切 4g 左右的葱花出来，剩下的掰成 5-8cm 大段","牛肉泡凉水半小时去血水，或凉水下锅煮至表面变白捞出，期间撇去浮末","洋葱切 0.5-1cm 小粒"]},{"type":"heading","text":"制作"},{"type":"list","items":["全程中火","凉水没过牛肉，放入高压锅，放入葱段，姜片，放入 20g 左右料酒，上汽压 20min","取出牛肉后，切 5cm 大块（多大看你心情），挑出姜，汤盛到一个大碗里一会炖煮用","倒油，油四到五成热以后下花椒八角香叶，出香味之后糊之前挑出不用","下入牛肉，葱姜，炒香，炒多久都无所谓，看着有点要糊可以舀半炒勺汤，此下同理","炒香后加入生抽 15ml，料酒 15ml，胡椒粉，5-10g 番茄膏番茄酱或一个番茄罐头，加入洋葱炒至透明","（可选）可以加一点点盐使洋葱出水不容易糊，不要加太多，后面再调味","加入西红柿炒至西红柿化开软烂，倒入剩下的汤"]},{"type":"heading","text":"炖煮"},{"type":"list","items":["中火开锅后，全程小火","出锅前 20-15min 加土豆并调味","依据个人口味边尝边加糖盐，合适为止","筷子戳牛肉软烂后出锅！"]}]},{"text":"附加内容","content":[{"type":"list","items":["炖煮时保证汤加入的时候是温热的","炖煮时不要扣盖否则土豆会烂","炖煮时时不时翻动避免糊底","砂锅炖煮会更好吃，可以在炒锅里炒完倒到煮锅里炖，如果用砂锅开锅之前不要用大火避免裂开","酱油总量不要太多，汤汁浓缩的时候会变咸，稀的时候稍微淡点没事，炖煮时候觉得不够也可以再加酱油","不要用鸡精味精，会抢夺牛肉的鲜味","🤤🤤🤤"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"效果图","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145825;1647146725&q-key-time=1647145825;1647146725&q-header-list=&q-url-param-list=&q-signature=df0735b8e524ac033c90f20cfd3e8e72e1276112"},"特点就是还挺好吃，牛肉是优质蛋白，换成牛腩更好吃。\n难度基本没有，90 岁老奶奶拄拐杖都能做。\n预计制作总时常 1～1.5h。炖的时间:做的时间≈3:1"],"title":"西红柿土豆炖牛肉（腩）的做法"} -{"no":80,"id":"1b937ab56a83006dad391c8310c46703","name":"西红柿炒鸡蛋","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","鸡蛋","食用油","盐","可选：糖","可选：葱花"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["西红柿 = 1 个（约 180g） * 人数","鸡蛋 = 1.5 个 * 人数，向上取整","食用油 = 4ml * 鸡蛋/个","盐 = 1.5-2g * 人数","糖 = 0-2g * 人数","葱花 = 0-10g * 人数"]}]},{"text":"操作","content":[{"type":"list","items":["西红柿洗净",["可选：去掉西红柿的外表皮",{"type":"list","items":["开水烫表皮，然后将西红柿放入冷水，剥去外皮"]}],["西红柿去蒂，切成边长不超过 4cm 的小块，即为 ",{"type":"codespan","text":"西红柿块"}],["将鸡蛋打入碗中，加入 ",{"type":"codespan","text":"1g * 人数"}," 的盐，搅匀，即为 ",{"type":"codespan","text":"鸡蛋液"}],"热锅，加入食用油",[["油热后，倒入 ",{"type":"codespan","text":"鸡蛋液"},"。翻炒至鸡蛋结为固体且颜色微微发黄，即为 ",{"type":"codespan","text":"半熟鸡蛋"}],{"type":"list","items":["根据口感偏好，可以调整翻炒时间"]}],[["关火。将 ",{"type":"codespan","text":"半熟鸡蛋"}," 盛盘，重新开火"],{"type":"list","items":["注意：不要洗锅"]}],["加入 ",{"type":"codespan","text":"西红柿块"},"，锅铲拍打并翻炒 20 秒，或至西红柿软烂"],["向锅中加入 ",{"type":"codespan","text":"半熟鸡蛋"},"，翻炒均匀"],"加入剩余的盐、糖、葱花，翻炒均匀","关火，盛盘"]}]},{"text":"附加内容","content":["这道菜根据不同的口味偏好，存在诸多版本，包括且不限于：",{"type":"list","items":["不加糖","不加葱花",["跳过 7~9 步，改为：\n 加入 ",{"type":"codespan","text":"西红柿块"},"，与鸡蛋一起翻炒 20 秒，或至西红柿软烂"],"第 4 步追加：\n 向鸡蛋中加入两滴醋，去除腥味，令鸡蛋更蓬松","第 9 步追加：\n 加入番茄酱或清水，增加汤汁","第 10 步修改：\n “加入剩余的盐” 改为 “加入两滴生抽”"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["西红柿炒蛋是中国家常几乎最常见的一道菜肴。它的原材料易于搜集，制作步骤也较为简单，所以非常适合新厨师上手，是很多人学习做菜时做的第一道菜。"],"title":"西红柿鸡蛋的做法"} -{"no":81,"id":"92f71f1c3fa9883fdae0ad2a0e0813cb","name":"西红柿牛腩","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","牛腩","燃气灶（西红柿去皮用）","高压锅/砂锅/普通铝锅（铁锅）","2cm 两段葱段、两片姜片，葱花、姜各 10g","生抽、白胡椒粉，白糖，料/黄酒，八角三小片"]},{"type":"list","items":["牛腩（挑选肥瘦相间的口感比较好）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["西红柿 3-4 个（每个约 200g）","牛腩 500g","食用油 20-30ml"]}]},{"text":"操作","content":[{"type":"list","items":["牛腩切条、切块成长宽高均 2cm 左右，冷水下锅，开锅煮制 2 分钟去除血水，捞出冲洗干净","另起锅 2L 水烧开，加入 2cm 两段葱段、两片姜片、八角、料/黄酒 5-10ml，放入焯好的牛肉，盖盖炖制（砂锅 1 小时左右，高压锅炖肉模式 45 分钟左右），筷子能轻松插透就证明炖好了",["西红柿去皮：西红柿头部滑十字至腰线，筷子/刀叉从果蒂捅入，煤气灶小火，一边转动一边烤，及时拿下来查看，起皮后撕下来，切块。越小越好 （",{"type":"strong","text":"撕皮小心烫，去皮后的西红柿特别滑，慢切注意安全"},"）"],"起锅烧油，油温 7 成热，放入葱花、姜各 10g，番茄下锅，炒透炒出番茄红色，加入煮好的牛腩和原汤，原汤刚刚没过牛肉即可，根据个人口味放入盐、糖、生抽调味盖盖，开锅后大火继续炒制 3-5 分钟，待番茄汁呈中等粘稠程度后关火，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["用火注意安全、用火注意安全、用火注意安全",["用砂锅/铝锅炖肉时，水开后转中小火/小火，使用高压锅见",{"type":"link","text":"学习使用压力锅","href":"./../../../tips/learn/高压力锅.md"}],"教程中的番茄去皮方式是目前为止本人实践最快的方式","绝对不用番茄酱和少加佐料，尽可能还原食材的原味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["西红柿牛腩汤汁浓厚酸甜可口，牛肉软绵醇香，搭配米饭绝配，妈妈再也不担心我吃饭了。一般初学者需要 90 分钟完成。"],"title":"西红柿牛腩的做法"} -{"no":82,"id":"608caac3ab44a688b73d1762e080de4e","name":"辣椒炒肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青椒（吃辣的话推荐用杭椒，螺丝椒，不吃辣的用尖椒，甜椒）","猪瘦肉","盐","生抽","蚝油","大蒜","姜","酱油（可选）","豆豉（可选）"]}]},{"text":"计算","content":["注意，这道菜不提供一人版本。如果确定只有一个人食用，请在人数中代入 2。",{"type":"list","items":["青椒的数量 = 人数 * 3 个。","肉量 = 人数 * 200g。","盐量 = 人数 * 3g。","生抽 = 人数 * 3ml。","蚝油 = 人数 * 3ml。","大蒜 = 人数 * 5g。","生姜 = 人数 * 5g。","酱油 = 人数 * 2ml。","豆豉 = 人数 * 3g。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":[["将",{"type":"codespan","text":"青椒"},"洗净，去除",{"type":"codespan","text":"青椒把"},"以及",{"type":"codespan","text":"青椒籽"},"，再用",{"type":"codespan","text":"滚刀手法"},"切好备用。"],[{"type":"codespan","text":"大蒜"},"用刀拍一下，再横切成",{"type":"codespan","text":"蒜瓣"},"，",{"type":"codespan","text":"生姜"},"切碎成",{"type":"codespan","text":"姜末"},"。"],["将",{"type":"codespan","text":"猪瘦肉"},"切成",{"type":"codespan","text":"肉片"},"（顺着猪肉的纹理切，即刀和肉的纹理呈水平线，出来的肉片，纹路呈“川”字）。"],["将切好的",{"type":"codespan","text":"猪肉"},"洗净，放入空碗，再加入计算好的",{"type":"codespan","text":"生抽"},"、",{"type":"codespan","text":"蚝油"},"、",{"type":"codespan","text":"盐"},"搅拌均匀，腌制 10 分钟。"],["热锅，不用倒油，把",{"type":"codespan","text":"切好的青椒"},"放入锅中，大火干煸至虎皮状后，再加 2g",{"type":"codespan","text":"盐"},"继续翻炒 1min 后捞起。"],["不用洗锅，大火热锅，加入人数 * 8ml",{"type":"codespan","text":"油"},"，等待 30s，加入",{"type":"codespan","text":"蒜瓣"},"、",{"type":"codespan","text":"姜末"},"翻炒 15s。"],["加入腌制好的",{"type":"codespan","text":"猪肉"},"倒入锅内翻炒 2min，再加入干煸过的",{"type":"codespan","text":"青椒"},"翻炒 1min。"],["根据个人口味喜好加入",{"type":"codespan","text":"豆豉"},"，最后加入",{"type":"codespan","text":"酱油"},"，继续翻炒 30s。"],"出锅，盛盘。"]}]},{"text":"附加内容","content":[{"type":"strong","text":"辣椒只能选择青椒，螺丝椒为最优解，切勿选择其他品种辣椒！"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["⚠️注意：本道菜需要一定料理基础，不推荐新手尝试。"],"title":"辣椒炒肉的做法"} -{"no":83,"id":"5ea20d64b09a5b211bf2340f6e8e17ff","name":"酱牛肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","香叶","姜","葱","老抽","桂皮","冰糖","花椒","料酒","生抽","盐","八角","黄豆酱"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["牛肉 2000 克","香叶 1 片","姜 3 片","葱半根","老抽 3 勺","桂皮 1 块","冰糖 7-8 粒","花椒 15 粒","料酒 6 勺","生抽 3 勺","盐 8 克","八角 4 个","黄豆酱 3 勺"]}]},{"text":"操作","content":[{"type":"list","items":["牛肉浸泡 4-6 小时，加料酒、姜片，去除血水","牛肉切成 8cm，不超过 10cm 的肉块","牛肉放入锅中，加入冷水至水面没过牛肉，开锅至水沸腾开始计时，3 分钟后停火，捞出牛肉，用温水洗净","将洗净后的牛肉放入砂锅或炖锅，加水没过牛肉，开大火，放入除盐之外的其他配料。","水开之后，大火转为小火，持续加热 90 分钟，加盐","加盐后，继续小火 90 分钟（注：每 30 分钟确认水位线，要求至少达到牛肉面高度的 80%）","加热 180 分钟后，捞出牛肉，自然冷却，切片","上桌食用，其他牛肉建议不切片冷藏。"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材（约每 30 分）。"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"下厨房app中我的食谱","href":"http://www.xiachufang.com/recipe/106670199/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"酱牛肉","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145827;1647146727&q-key-time=1647145827;1647146727&q-header-list=&q-url-param-list=&q-signature=df7a0cb45627d96e1505b8eff3f4fced1aad4b76"},"酱牛肉营养丰富，味道香，不论是当作主食还是佐餐都很棒。一般初学者只需要 3 小时即可完成。"],"title":"家常酱牛肉的做法"} -{"no":84,"id":"9726c99287ae8458b824358869905440","name":"酸辣土豆丝","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["土豆","大蒜","青椒","红椒","干辣椒","葱","生抽","陈醋","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["土豆 240g 左右（越细越长更好）","大蒜 4 瓣","青椒 0.5 个","红椒 0.5 个","干辣椒 3 个","葱 1 根","生抽 1 勺","陈醋 2 勺","盐 2g","食用油 10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["土豆去皮、切丝（或用刨丝器）","切好的土豆丝用清水浸泡洗三遍，去除多余的淀粉，沥干备用","葱蒜干辣椒切小块，青红椒切丝。","热锅，小火热油爆香蒜和干辣椒。","加入青红椒翻炒几下，加入土豆丝翻炒至变色。","加一勺生抽，两勺陈醋，蒜末，最后加入盐翻炒均匀即可。"]}]},{"text":"附加内容","content":[{"type":"list","items":["清洗土豆丝淀粉一定要去干净，不然会全黏在一起","加入蒜末、盐后应尽快出锅，保留蒜香以及避免破坏口感。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酸辣土豆丝是一道简单易做的菜。色泽光亮，酸辣可口。辅料辣椒富含维生素 C。该菜用料简单，好学易做"],"title":"酸辣土豆丝的做法"} -{"no":85,"id":"cff4195fd38985063546ab4c90a8eeb6","name":"韩式拌饭","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米饭","鸡蛋","火锅牛肉卷","豆芽","蘑菇","胡萝卜","西葫芦","韩式辣酱","雪碧","芝麻","芝麻油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["米饭 1 碗 (400g)","鸡蛋 1 颗","火锅牛肉卷 6 卷 60g","豆芽 1 把 80g","蘑菇 50g","胡萝卜 1/4 根","西葫芦 50g","韩式辣酱 25ml","雪碧 2 瓶盖, 20ml","芝麻 少许","芝麻油 20ml","生抽 15ml"]}]},{"text":"操作","content":[{"type":"list","items":["蔬菜清洗 切丝 放锅中翻炒 食材变软 便可称出","煮水 等沸腾时 焯牛肉卷 只需煮熟 大概三分钟即可捞出 ",["煎",{"type":"link","text":"溏心蛋","href":"../../breakfast/溏心蛋.md"}],["将",{"type":"link","text":"米饭","href":"../../staple/米饭/米饭.md"},"放在一个碗里 然后倒扣在大碗"],"将准备好的蔬菜和肉卷依次绕圈放在米饭上面 将煎蛋放中间",["备酱汁",{"type":"list","items":["两勺韩式辣酱（甜辣口）+ 一勺生抽 + 两瓶盖雪碧（减肥的话 可以放无糖雪碧）+ 少许芝麻 + 一勺芝麻油","搅拌上述酱汁，可以再加生抽和盐"]}],"将备好的酱汁倒在摆好盘的碗中"]}]},{"text":"附加内容","content":[{"type":"list","items":["这是道非常简单的菜 过程会比较繁琐 但当将菜肉米饭酱汁搅拌起来吃会很满足","如果对外观有一定要求 可以用砂锅代替普通碗"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"韩式拌饭","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145829;1647146729&q-key-time=1647145829;1647146729&q-header-list=&q-url-param-list=&q-signature=3c310aa41922a37bf442af9672453d90aca6bf79"}],"title":"韩式拌饭的做法"} -{"no":86,"id":"a3d4e301c3db41486decfa7298c5508b","name":"香干肉丝","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪里脊（可以买超市切好且称重好的肉丝）","香干","盐","生抽","淀粉","大蒜","青椒","鸡精"]}]},{"text":"计算","content":["注意，这道菜提供的是一人版本。如果确定有多个人食用，请在人数中代入相应的系数。",{"type":"list","items":["香干 = 人数 * 75g","青椒的数量 = 人数 * 5 个","肉量 = 人数 * 100g","盐量 = 人数 * 3g","生抽 = 人数 * 5ml","淀粉 = 人数 * 5g","大蒜 = 人数 * 5g（大约 3 个蒜瓣）","鸡精 = 2g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"准备工作"},{"type":"list","items":[[{"type":"codespan","text":"肉丝"},"（没有肉丝，自己切）用生抽(3ml)，生粉混合均匀待用。"],["将",{"type":"codespan","text":"青椒"},"洗净，再用",{"type":"codespan","text":"滚刀手法"},"切好备用。"],[{"type":"codespan","text":"大蒜"},"横切成片，",{"type":"codespan","text":"香干"},"切丝。"],[{"type":"codespan","text":"淀粉"},"与水(10ml)混合，搅拌均匀。"]]},{"type":"heading","text":"起锅"},{"type":"list","items":["干净锅适量油，不用等油热就倒入肉丝慢慢划散，肉丝熟了，立马捞出，留油到锅里。","将蒜片和香干放入锅中，加入 2ml 生抽，翻炒均匀。","2-3 分钟，看火大小，将青椒丝放入锅中混合，翻炒。","1 分钟后，放入肉丝混合。","倒入 2 淀粉水勾芡，加入盐 3g，鸡精 2g，翻炒 2-3 分钟出锅。","成品。"]},"注意，不同的锅具或者灶台，会影响翻炒的时间，建议，不确定是否熟了，可以试吃下。"]},{"text":"附加内容","content":[{"type":"strong","text":"辣椒选择青椒，螺丝椒为最优解，喜欢辣的可以加入小米椒切细碎，同青椒一起加入！"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"香干肉丝的做法"} -{"no":87,"id":"b5d305b3983a10115a489eb7fc3b2c16","name":"香干芹菜炒肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豆干","香芹/芹菜","猪肉","大蒜","辣椒：青椒或者红椒都可以","花椒：可选","盐","鸡精：可选","老抽","蚝油","食用油"]}]},{"text":"计算","content":["注意，此数值大约是 2 个人的量。","每份：",{"type":"list","items":["豆干：150g","香芹：4 根","猪肉：200g","蒜头：2 瓣","辣椒：4 个","花椒：6 粒（不喜欢可以不放，或者放花椒水）","盐：5g","鸡精：3g","老抽：8ml","蚝油：5ml","食用油：10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["芹菜去叶切段、切成不超过 4cm 的条状，备用","香干切条，宽约小拇指，备用","蒜头切片或者剁成蒜泥都行，备用","辣椒切圈或者斜切成条都行，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","放入花椒、大蒜爆香（可以吃姜的也可以额外放入一些姜片/姜丝）","加入猪肉炒至变色，再加入 8ml 老抽上色翻炒均匀（有豆瓣酱的，可以放入 3ml 豆瓣酱一起翻炒）","加入香干翻炒均匀（2 分钟左右）","加入辣椒翻炒均匀（1-2 分钟左右）","加入芹菜，放入 5g 盐翻炒 1 分钟","加入 3g 鸡精、5ml 蚝油翻炒均匀，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果没有买到香芹，或者用的芹菜比较粗，可以考虑焯水，放入滚水中 1 分钟捞出，冷水冲洗（保持爽脆）","如果买到的豆干比较硬、紧实，也可以切条后再焯水",{"type":"link","text":"香干芹菜炒肉教程","href":"https://www.xiachufang.com/recipe/105987156/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香干芹菜炒肉","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145831;1647146731&q-key-time=1647145831;1647146731&q-header-list=&q-url-param-list=&q-signature=d6d6e8c5fecfb78b842869e289b1fb4f4e523c58"},"香干芹菜炒肉是一道非常简单的家常菜小炒，据说多吃芹菜对于高血压有很好的缓解作用，加上香干和猪肉一起翻炒，还是很美味的。一般初学者只需要 30 分钟（含配菜时间）即可完成。"],"title":"香干芹菜炒肉的做法"} -{"no":88,"id":"25b24a3e9a101f495959b9d968cf05bc","name":"香菇滑鸡","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大鸡腿","干香菇","姜","葱","蒜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["大鸡腿 2 个","干香菇 5 粒","姜 2 片","葱 2 颗","蒜 2 瓣","温水(30-40 ℃) 1/2 碗","料酒 15ml","生抽 30ml","盐 1.5ml","老抽 15ml","糖 15ml","香油 5ml"]}]},{"text":"操作","content":[{"type":"list","items":["温水泡发干香菇","姜切小块，葱切段，蒜对半切小粒","鸡腿去骨（不去骨也可，只是略影响程序员吃饭的效率而已），切成小块","泡发的香菇一分为四，香菇水留着备用","鸡腿肉焯水 1 分钟，去除血沫和杂质","鸡腿肉中加料酒 15ml、生抽 15ml、盐 1.5ml、老抽 15ml，抓匀","油温 3 成，下入鸡腿肉煸炒，等鸡腿肉金黄后盛出备用","锅留底油，下入葱、姜、蒜炒香，香菇入锅，大火翻匀",["等待 20 秒会有香菇香味从锅中飘出，此时下入煸炒过的鸡腿肉，下入香菇水（全部，",{"type":"strong","text":"本程序员认为的灵魂操作"},"）、糖 15ml、生抽 30ml"],"转中火不盖盖，咕嘟 2 分钟收浓汤汁，淋入香油 5ml，撒上葱花后即可关火、装盘"]}]},{"text":"附加内容","content":["鸡腿去骨操作较复杂，本人经验可供参考：",{"type":"list","items":[["鸡腿于案板摆正，",{"type":"strong","text":"骨头正对程序员"},"，从头部划一刀至最底部，刀口要深，确保有碰到骨头"],"用手扒拉肉到两边","用刀尖隔开骨头上沾着的肉","鸡腿翻面，刀紧贴骨头插入，挑断骨头与肉的连接点","用刀尖切断最后的粘连即可"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香菇滑鸡","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDuGMcUzqe_TiaF71KtPLXnfAftCydx6MUuXgKZUHR6LxYC7Df8wkQjVZUHYUvbNSW&q-sign-time=1647145832;1647146732&q-key-time=1647145832;1647146732&q-header-list=&q-url-param-list=&q-signature=d693ca30cdb305071011618791dc0bad833914c5"}],"title":"香菇滑鸡的做法"} -{"no":89,"id":"9faed42d3a917ec593a123838d54c64e","name":"鱼香肉丝","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["里脊肉 200g","胡萝卜 100g","青椒 100g","木耳（干） 5g","生抽 10ml","料酒 5ml","蛋清 1 个","淀粉 10g","醋 15ml","白糖 10g","盐 5g","姜 20g","葱 20g","蒜 2 瓣","豆瓣酱 15g"]}]},{"text":"计算","content":["注意，这道菜仅有足够 1-2 人食用的版本。"]},{"text":"操作","content":[{"type":"heading","text":"制作腌料和香碗汁"},{"type":"list","items":[[["制作",{"type":"codespan","text":"腌料"},"：将下列原料混合："],{"type":"list","items":["生抽 5ml","料酒 5ml","淀粉 5g","水 20ml","蛋清 1 个"]}],[["制作",{"type":"codespan","text":"香汁"},"：将下列原料混合："],{"type":"list","items":["生抽 5ml","醋 15ml","白糖 10 克","盐 1 克","淀粉 5g","水 20ml"]}]]},{"type":"heading","text":"处理原料"},{"type":"list","items":[["用",{"type":"codespan","text":"腌料"},"腌制里脊肉 15-30min。注意将肉抓匀。"],"干木耳泡一个晚上，洗净，切成小块。","青椒洗净，去蒂，切成丝。",["胡萝卜洗净，切成丝，将胡萝卜丝",{"type":"link","text":"焯水","href":"../../tips/learn/学习焯水.md"},"。"],"姜、蒜切沫。","葱切成 5mm 的小段。"]},{"type":"heading","text":"炒熟各种材料"},{"type":"list","items":["将锅烧热，加入 15ml 油。","向锅内倒入准备好的腌肉，快速滑散至变白，盛出备用。","将锅烧热，加入 5ml 油。",["倒入全部",{"type":"codespan","text":"葱"},"、",{"type":"codespan","text":"姜"},"、",{"type":"codespan","text":"蒜"},"、",{"type":"codespan","text":"豆瓣酱"},"。"],["倒入全部",{"type":"codespan","text":"胡萝卜"},"，翻炒 20s 后，放入青椒和木耳，翻炒 2min。"],["倒入",{"type":"codespan","text":"炒过的肉"},"。快速翻炒均匀。注意不要炒超过 20 秒。"],["倒入",{"type":"codespan","text":"香汁"},"。快速翻炒均匀。注意不要炒超过 15 秒。"],"关火，盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"鱼香肉丝的做法"} -{"no":90,"id":"acc70642f4c93c41f655216c0e994835","name":"鱼香茄子","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","肉末","盐","糖","味精","生抽","老抽","醋","水淀粉","豆瓣酱"]}]},{"text":"计算","content":["下述材料为一人份，多人可根据人数按比例增加配料的量。",{"type":"list","items":["茄子 2 根","肉末 20g","盐 3-5g","糖 5-10g","味精 5g","生抽 10ml","老抽 5ml","醋 10ml","水淀粉 100ml","豆瓣酱 20-30g","小葱、姜、蒜、小米辣 （根据自己口味）"]}]},{"text":"操作","content":[{"type":"list","items":[["将茄子切成条。","",[" ",{"type":"image","text":"bz1","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=75ebe9f3f9308bf7283b4252f022ef2fa6fc19d4"}]],["将肉切成肉沫，葱姜蒜切碎、小米椒切丁。","",[" ",{"type":"image","text":"bz2","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=75ebe9f3f9308bf7283b4252f022ef2fa6fc19d4"}]],"调鱼香汁：碗中放入盐、味精、糖、生抽、老抽、醋、水淀粉搅拌均匀。",["锅中倒入 300ml 油，开小火（小火容易掌控），等油温七成热（小火大约 40 秒，有烟冒出）放入茄子炸两分钟，当茄子边缘微黄就捞出。多出的油可以盛出以后炒菜用。","",[" ",{"type":"image","text":"bz4","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=b3a5bef7ae4851e05d53a3016650a5a19b4fe70f"}]],["锅中留 15-30ml 油，倒入肉沫炒至颜色变白就盛出来。","",[" ",{"type":"image","text":"bz5","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=aa3d36ed0cd877e0a305bb1e156a11cb05fd800f"}]],["锅中倒入 15-30ml 油，放入豆瓣酱、葱白、姜、蒜炒香，然后倒入肉沫翻炒均匀。","",[" ",{"type":"image","text":"bz6","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID-yH-8WR_koARcEo79jrFTfHqwz58KVFCAzbqj2WsS9Xwd7MyAR5DYg-MABhhCXsX&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=b3a5bef7ae4851e05d53a3016650a5a19b4fe70f"}]],["加入适量清水（不没过茄子），倒入茄子、倒入料汁，爆炒入味收汁。最后放入葱翻炒均匀，就可以起锅了。","",[" ",{"type":"image","text":"bz7","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145835;1647146735&q-key-time=1647145835;1647146735&q-header-list=&q-url-param-list=&q-signature=aa3d36ed0cd877e0a305bb1e156a11cb05fd800f"}]]]}]},{"text":"附加内容","content":[{"type":"list","items":["茄子看个人喜好，可以去皮，肉沫也可以多放一点。",["参考: ",{"type":"link","text":"鱼香茄子详细步骤","href":"https://www.zhms.cn/recipe/kbbrl.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"yuxiangqiezi","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145834;1647146734&q-key-time=1647145834;1647146734&q-header-list=&q-url-param-list=&q-signature=fad9a847d08d86af1138c1adda73a2bbd1683dd1"},"这个菜真的超级下饭，当个干饭王吧。"],"title":"鱼香茄子的做法"} -{"no":91,"id":"879344dba80275ba1a30a8c204c1f6cd","name":"鳊鱼炖豆腐","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鳊鱼（鱼可以让摊主帮你处理好）","老豆腐","姜","葱","蒜","老抽","桂皮（可选）","冰糖","干辣椒（不吃辣可以不放）","料酒","生抽","盐","八角（可选）","香叶（可选）","热水"]}]},{"text":"计算","content":["注：这个量大概是 2-3 个人的量","每份：",{"type":"list","items":["鳊鱼：550 克（一斤左右）","老豆腐：400 克","姜：5 片","葱：半根（50 克）","蒜：4 个","老抽：2ml（不太喜欢重口的可以不放）","桂皮：1 块","冰糖：5 块","干辣椒：4-6 个（根据个人口味选择）","料酒：5ml","生抽：4ml","盐：5-8 克（根据个人口味选择）","八角：1 个","香叶：1-3 片","食用油：10ml","热水：400 克"]}]},{"text":"操作","content":[{"type":"list","items":["鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟","老豆腐切块后放入水中备用","锅中加油，可以放点盐在锅里，防止煎鱼的时候粘锅，把腌制的鱼用厨房纸擦干水分，把鱼放到锅中，两面都煎一下","等两面都煎好时，把鱼推向锅边一点，留点空间放入葱姜蒜，干辣椒，香叶，八角炒出味道","炒出佐料香味后，加入料酒，生抽，老抽，冰糖，桂皮，倒入热水，水量和鱼平齐或者少点","大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火","小火烧 10-15 分钟，然后大火收点汁，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["鱼的两面，各煎 2-4 分钟即可","煎鱼的时候全程中小火","最后出锅时，加入一些切碎的大蒜，味道会更好"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鳊鱼炖豆腐","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145836;1647146736&q-key-time=1647145836;1647146736&q-header-list=&q-url-param-list=&q-signature=368d78af60f5dae016719e4039fef5b93f243425"}],"title":"鳊鱼炖豆腐的做法"} -{"no":92,"id":"506e4cdc3aa25ac98b8ca67391635148","name":"微波炉鸡蛋羹","category":"home-cooking","detail":[{"text":"原料和工具","content":["人数最大为 3。超过 3 人的情况下，需要分多次制作。",{"type":"list","items":["鸡蛋","水"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 2 个 * 人数","水 120ml * 人数","虾皮 10 个 * 人数（可选）","酱油（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将鸡蛋打入可使用微波炉加热的陶瓷碗中，使用筷子将其打散。","加入水，搅拌均匀。","将虾皮放入碗中，搅拌均匀，保证所有虾皮不会堆积在一起。","将此碗及内容物放入微波炉中，高火加热 1-1.5 分钟。","小心地从微波炉中拿出碗（真的很烫）。","如果选择放入酱油，则确保酱油在鸡蛋羹表面流动后能以最薄的形式沾满鸡蛋羹表面即可。","开心的享受鸡蛋羹"]}]},{"text":"附加内容","content":[{"type":"list","items":["一定要确保将鸡蛋打散，否则可能会发生轻度鸡蛋爆炸。\n","鸡蛋和水不能超过碗容量的 2/3，否则可能发生溢出。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["微波炉鸡蛋羹是一个简单易制作的菜。非常适合夜间突然饿了的时候充当夜宵，快捷简单。"],"title":"微波炉鸡蛋羹的做法"} -{"no":93,"id":"d2ffc321468e7795921638af3470625b","name":"鸡蛋羹","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","食用盐","香油","生抽 / 味极鲜","白醋（可选）"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["鸡蛋 2 个","食用盐 3g","白醋 2ml","香油 2-4ml","生抽 / 味极鲜 8ml"]}]},{"text":"操作","content":[{"type":"list","items":["两个鸡蛋放入碗中打散","加入食用盐 3g，增加底味（盐起到了重要的凝固作用）","加入 2ml 白醋，去除鸡蛋的腥味（可选，加入米醋也行，但米醋的颜色会使鸡蛋微微发黑）","向碗中加入鸡蛋体积 1-1.5 倍的纯净水，搅拌均匀（1 倍的水鸡蛋更弹，1.5 倍的水鸡蛋更嫩）","过滤蛋液，去掉蛋液中的浮沫（可选，不过滤蒸出来的蛋会有气泡，不好看）","向任意一口锅中加入 50ml 清水，水烧开后，放入盛有鸡蛋的碗",["蒸",{"type":"strong","text":"10 分钟"},"后，关火，出锅（蒸碗要盖盖或者保鲜膜，减少水汽进入，就不会变成蜂窝状）"],"加入香油和生抽即可享用"]}]},{"text":"附加内容","content":["上面介绍的是“基类”水蒸蛋，可以在此基础上“继承”，添加诸如火腿肠、肉馅、虾皮等材料，丰富鸡蛋羹的口感。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鸡蛋羹成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145838;1647146738&q-key-time=1647145838;1647146738&q-header-list=&q-url-param-list=&q-signature=1542fb2c49b05218e70d5fc9117c194bffaeeec9"},"鸡蛋羹，又称水蒸蛋，不需要准备复杂的食材，是一道简单快捷易做的菜，当早餐或是正餐都可，制作时常约为 15 分钟。"],"title":"鸡蛋羹的做法"} -{"no":94,"id":"8009ca8acd8f73c62c2f7e8bcea4c63b","name":"麻辣香锅","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青菜（油菜、油麦菜、菠菜）","无骨肉（猪肉、牛肉、鸡肉、鱼丸、火腿肠）","干豆腐","北京麻辣方便面","干辣椒",["麻辣香锅调料（",{"type":"link","text":"示例图片1","href":"https://recipes-1258617162.cos.ap-beijing.myqcloud.com/malaxianguo-frontside.jpg"},"、",{"type":"link","text":"示例图片2","href":"https://recipes-1258617162.cos.ap-beijing.myqcloud.com/malaxiangguo-backside.jpg"},"）"]]}]},{"text":"计算","content":["此数值大约是 3 个人的量。",{"type":"list","items":["青菜共需 455 克，其中油菜、油麦菜、菠菜的比例按自己喜好分配即可","无骨肉共需 430 克，其中猪肉、牛肉、鸡肉、鱼丸、火腿肠的比例按自己喜好分配即可","干豆腐 152 克","北京麻辣方便面 1 袋","干辣椒 5 克","麻辣香锅调料 110 克"]},"以上内容中，青菜、无骨肉、干豆腐、北京麻辣方便面的配比为推荐配比，如果你有自己喜欢的食材，可以按喜好重新分配比例。"]},{"text":"操作","content":[{"type":"list","items":["烧开一锅水（水量能没过第 2-4 步中的食材即可）。","在开水中放入青菜，焯 5 分钟左右后盛出备用。","在开水中放入无骨肉，焯 4 分钟左右后盛出备用。","在开水中放入北京麻辣方便面，煮 2 分钟后盛出备用。","倒出开水，擦干锅具，放入 105 克食用油，大火加热 30 秒。","放入麻辣香锅调料，翻炒 20 秒。","放入干辣椒，翻炒 10 秒。","放入焯过的青菜，改中火，翻炒 3 分钟。","放入焯过的无骨肉，翻炒 3 分钟。","放入煮过的北京麻辣方便面，用筷子翻动 1 分钟。","关火，出锅。"]}]},{"text":"附加内容","content":["关于火候的说明：",{"type":"list","items":["大火通常温度在 240 摄氏度左右，以电磁炉为例，输入功率大约 2 千瓦左右。","中火通常温度在 120 摄氏度左右，以电磁炉为例，输入功率大约 1.4 千瓦左右。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"麻辣香锅的做法"} -{"no":95,"id":"3a48e3a8e2d2c486a253599e937c16f7","name":"黄油煎虾","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲜虾（强推肉质紧实的九节虾，普通明虾也可以）","黄油（推荐安佳，一次用一小盒 7g）","黑胡椒粒（瓶磨的那种）","生抽","盐","白糖","米酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜虾 300g","黄油 7g","黑胡椒粒 大概 15ml","食用油 45ml","生抽 10ml","米酒 5ml","白糖 10ml","盐 2.5ml"]}]},{"text":"操作","content":[{"type":"list","items":["鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用","调制酱汁：小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用","中大火热锅，热锅内放入食用油，等待 10 秒让油温升高","虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒","虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒","大火翻炒 15 秒左右收汁即可装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["虾开背才更好入味，不过处理时切记切记小心用刀，新手容易伤到手",{"type":"link","text":"冯小厨的菜谱","href":"https://www.bilibili.com/video/BV1g541177cd"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145839;1647146739&q-key-time=1647145839;1647146739&q-header-list=&q-url-param-list=&q-signature=29816effd57beb8226aa99f7dcd0eb7ccbb89f29"},"黄油煎虾是一道制作相对简单、风味极佳的菜式，主要耗时在于处理活虾，总耗时在一个小时内，适合初学者进行烹饪。"],"title":"黄油煎虾的做法"} -{"no":96,"id":"0cc027f236ea06537890cebc8c932e54","name":"黄瓜炒肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黄瓜","猪瘦肉","食用油","生抽","盐","蒜","小米辣"]}]},{"text":"计算","content":[{"type":"list","items":["黄瓜 = 100 克 * 人数","猪肉 = 50 克 * 人数","油量 = 50 克 * 人数","盐量 = 10 克 * 人数","酱油 = 5 克 * 人数","蒜瓣 = 2 瓣 * 人数","小米辣 = 1 根 * 人数"]}]},{"text":"操作","content":[{"type":"list","items":["将猪瘦肉切片，放入碗中，倒入食用油 10 克，生抽，搅拌均匀，腌制 10 分钟","将黄瓜切去 5 厘米的头尾，剩余部分斜着切成 0.5 厘米的薄片","将黄瓜倒入碗中，撒上盐 8 克，搅拌均匀，腌制 5 分钟","将蒜瓣去皮，压扁，切成蒜末备用","将小米辣去丁切分成均匀 0.5 厘米的段状","热锅，倒油 40 克，等油温到冒烟，放入蒜蓉小米辣翻炒 5 次","放入腌制好的猪瘦肉，翻炒至肉熟变色","放入黄瓜，加入盐 2 克，翻炒均匀半分钟，出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"黄瓜炒肉的做法"} -{"no":97,"id":"ec1557fea0b95f864d607b8b49f6b536","name":"凉皮","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["凉皮、面筋","盐、鸡精、蚝油、生抽、老抽、香油、香醋、芝麻酱（原味芝麻酱最佳）","黄瓜、大蒜、绿豆芽","盆、碗、盘子、蒜臼"]}]},{"text":"计算","content":[{"type":"list","items":["凉皮用量为 300 g/人 向下取整。","芝麻酱的用量为 30 g/人 向下取整。","黄瓜 100g/人、绿豆芽 50g/人。"]}]},{"text":"操作","content":[{"type":"heading","text":"准备工作"},{"type":"list","items":["锅中加入 500ml 水。煮沸。","将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。","黄瓜切丝放入盘中备用","将 10g 蒜瓣剥皮、放入蒜臼中加入 1g 盐。锤成蒜泥，加入 10g 自来水。放置备用。","注：超市购买来的凉皮表面一般会有食用油，如果这让干净的你对超市不信任，可以使用自来水清洗。面筋同样。","注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。"]},{"type":"heading","text":"盐水调配"},{"type":"list","items":["准备小碗，加入 3g 盐、2g 鸡精、5g 生抽、1g 老抽、1g 香油、2g 蚝油、香醋 5g、（盐、香醋均可根据个人口味酌量添加，以上数据只是大众口味）。","以上调料加入 25-35g 温水（据个人咸淡程度），使用筷子将其拌匀、溶解。静置一旁冷却。"]},{"type":"heading","text":"芝麻酱调配"},{"type":"list","items":["注：以下计量均为一人份，如果有 n 人，请自觉将计量乘以 n","拿出小碗，将准备好的芝麻酱放入其中。","加入 4g 盐、3g 鸡精、5g 生抽、1g 老抽、3g 蚝油。","使用筷子将其调料与芝麻酱拌匀。","加入 10g 清水将其拌匀。","上一步骤重复 2、3 次（次数根据个人对芝麻酱的浓稠程度而定）。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["拿出我们的小盆，加入我们准备好的凉皮。","倒入盐水，使用筷子将其拌匀。随之盛入小碗（盐水一并倒入碗中）。","豆芽放置凉皮上、面筋随后放上。","将调配好的芝麻酱从面筋上方倒下。","撒上黄瓜丝。","如有喜爱可以适量加入辣椒油。","恭喜你色香味俱全的家常凉皮出炉！"]}]},{"text":"附加内容","content":["个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"凉皮的做法"} -{"no":98,"id":"73ce817ab8d4f4986d93334457664325","name":"懒人蛋挞","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["需要烤箱 1 个（有上下火功能的最佳，也可以没有）","隔热手套 1 双","网购蛋挞液 1 盒，蛋挞皮 1 盒（附近的大超市也可以，比如家乐福、沃尔玛等等）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["蛋挞皮 1 个","蛋挞液约 10ml，到达挞皮的 4/5 左右最佳"]}]},{"text":"操作","content":[{"type":"list","items":["烤箱 200 度，预热 10 分钟","在烤盘上放上蛋挞皮，蛋挞皮中倒入蛋挞液约 10ml，具体分量需要看蛋挞皮大小，通常倒入 4/5 即可","将烤盘放入烤箱内，上下火 190 度，烤 20 - 35 分。如果想快速烤出蛋挞液上的焦褐斑点，需要上火更高一些，通常是 200 - 210 度","蛋挞液烤出焦褐斑点，蛋挞皮完全蓬松冒油即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，可以根据焦褐斑大小适当调整时间，如果需要","可以在蛋挞中加 10g 左右碎芝士，就是一道芝士蛋挞啦~"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"蛋挞成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145840;1647146740&q-key-time=1647145840;1647146740&q-header-list=&q-url-param-list=&q-signature=304c06d5e36e2ff19aa6340d901b2bb61feda30d"},"蛋挞是一道常见的可口甜品，通常而言制作蛋挞是需要调和蛋挞液和制作蛋挞皮的，这个过程比较复杂和耗时，但是网购半成品恰恰解决解决以上的难题，初学者只需 40 分左右就可以完成。从今往后只要家里有烤箱，你也可以化身烘焙达人，帮家人烤蛋挞！"],"title":"懒人蛋挞的做法"} -{"no":99,"id":"d0314b5b90a49a818a3609641cf843c1","name":"速冻水饺","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["未过期的一袋速冻水饺","黑醋 （可选，10-20ml）","姜 一小块（可选，50 克）","香油 （可选, 1~3 滴）"]}]},{"text":"计算","content":[{"type":"list","items":["每人可以食用 7～10 个水饺","一个水饺约需要本身体积两倍的水（饺子倒入锅内时，水的高度应一至两倍于饺子的高度，即饺子高度为 1，水高度则为 1~2）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"烧开水"},{"type":"list","items":["中火，将水倒入锅中，静候水煮沸。"]},{"type":"heading","text":"下水饺"},{"type":"list","items":["将饺子倒入锅中。","倒入锅前可以适当用水过一下。"]},{"type":"heading","text":"搅拌"},{"type":"list","items":["倒入饺子后，可以用炒菜勺子或铲子搅水，但要注意不要铲到饺子上，以避免粘锅上撕破皮或互相粘连造成粘连处夹生。",["频率不需要太高，平均每 ",{"type":"codespan","text":"30"}," 秒摇 ",{"type":"codespan","text":"3"}," 秒，饺子浮起后不需要再做此步。"],"饺子浮起及水再次煮沸后，用炒菜勺子盛起一个饺子观察，如果面皮有夹生可用炒菜勺子舀入一至两勺凉水（约 100g），将水降温，然后继续煮至沸腾，此间重复此观察、搅拌操作，最多加两次水就能全熟。"]},{"type":"heading","text":"盛饺子"},{"type":"list","items":["所有饺子浮起后（下饺子后约 8 分钟）用铲子或漏勺把饺子铲入盘或碗中，装盘后即可食用。"]},{"type":"heading","text":"刷锅"},{"type":"list","items":["吃完饺子后，等锅内水温降低，将水倒掉并用洗洁精及时刷锅，不然过段时间锅内煮过的面粉会在锅壁形成黏糊糊的物质。"]}]},{"text":"附加内容","content":[{"type":"list","items":["可以搭配黑醋食用。建议用量：10-20ml。","或把姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。","或在搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["饺子是一种源自中国的一种以面皮包馅、形如半月或元宝形的食物。饺子是在农历新年和冬至等节日的重要食品。通常由碎肉和蔬菜馅料包裹成一片薄生面团后包好密封。而饺子的缺点在于难以制作。不妨选择购买速冻水饺来快速在家里吃上热气腾腾的饺子。"],"title":"速冻水饺的做法"} -{"no":100,"id":"4adaa59fa79cc8724f582299118f69b8","name":"速冻汤圆","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["速冻汤圆","微波炉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["速冻汤圆：11 个。数量取决于碗的大小。保证放入的汤圆最高不超过碗高度 - 5mm。"]}]},{"text":"操作","content":[{"type":"list","items":["取出速冻汤圆，放入碗中。","倒入开水，直至浸没汤圆。","微波炉高火 4 分钟。","假如汤圆均已吸水膨胀，则已熟。","如果没熟，再加热 1 分钟。"]}]},{"text":"附加内容","content":[{"type":"list","items":["注意先加汤圆再加热水，不要颠倒，不然汤圆倒入热水可能会溅出烫伤。以及无法控制水面高度可能溢出。","假如微波炉里碗太烫无法取出，可以用毛巾，或者某些微波炉可以连托盘一起取出。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"速冻汤圆","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145842;1647146742&q-key-time=1647145842;1647146742&q-header-list=&q-url-param-list=&q-signature=046896728147a5feabf65852803b7881634bc83d"},"速冻汤圆是一道简单易做的菜。一般初学者只需要 6 分钟即可完成。"],"title":"速冻汤圆的做法"} -{"no":101,"id":"32dfec80e786af6ef5015e82b2d3c9f2","name":"速冻馄饨","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["未过期的一袋速冻馄饨（自带调味料包更佳）","电饭煲（推荐品牌小米智能电饭煲）","盐（速冻馄饨无调味料包时）","鸡精（速冻馄饨无调味料包时）","胡椒粉（速冻馄饨无调味料包时）","香油（速冻馄饨无调味料包时）","香菜 1 根（可选）"]},"注意，使用的烹饪工具不同速冻馄饨可能有不同的做法，这里仅介绍使用「电饭煲」的做法。\n"]},{"text":"计算","content":[{"type":"list","items":["每人一顿可以食用 12～20 个馄饨","当所有馄饨放入电饭煲中时，能刚好没过所有馄饨的水乘以 2~3 倍的水量（一人食用的馄饨约需要 600ml 水量）"]},"使用上述条件，按食用人数计算材料用量。"]},{"text":"操作","content":[{"type":"heading","text":"烧开水"},{"type":"list","items":["将水倒入电饭煲中，按炖或煮的模式运行 35 分钟左右，此时揭开电饭煲应看到水为沸腾状态。"]},{"type":"heading","text":"下馄饨"},{"type":"list","items":["将速冻馄饨小心放入水中，注意不要烫伤。","放入电饭煲前可以适当用水过一下。","如果馄饨有调料包，此时可一并加入水中。"]},{"type":"heading","text":"煮馄饨"},{"type":"list","items":["盖上电饭煲，按同样炖或煮的模式运行 20 分钟左右。"]},{"type":"heading","text":"盛馄饨"},{"type":"list","items":["将所有馄饨连同能没过所有馄饨的水一同盛入碗中。","如果此前没有加入调料包，此时可按自身口味轻重加入盐、鸡精、胡椒粉、香油调味。","也可撒上 5~8 片香菜叶佐味（仅适用于对香菜味道不敏感的人）。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["出锅后也可以加入水煮荷包蛋（",{"type":"link","text":"太阳蛋","href":"../../dishes/breakfast/太阳蛋.md"},"）一起食用。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[["馄饨是一种起源于中国的一种民间传统面食，",{"type":"link","text":"饺子","href":"./速冻水饺.md"},"由其分化而出，有皮薄馅嫩、汤清味鲜的特点。"]],"title":"速冻馄饨的做法"} -{"no":102,"id":"4bf358b219717d079643026e4a4cac0d","name":"小米粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小米","水（山泉水最佳）"]}]},{"text":"计算","content":[{"type":"list","items":["小米 100 克","水（山泉水最佳） 2000 克"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["小米 100 克，放入碗中，用水轻淘一遍（用手搅拌一下，将水倒掉，只是去掉外面的浮灰，不可搓洗！！！）","水烧开，务必烧开！！！","水烧开沸腾时，将小米倒入锅内。（很容易被忽视的一个很重要的环节）","用勺子搅拌（让小米不会粘连锅底）,继续用大火熬 6-10 分钟，注意用勺子适当搅拌几次。","改中火、文火熬 15-20 分钟，锅盖要错开一条缝，千万不能让小米油溜掉哟，中间可以用勺子搅拌几次，不要糊锅底"]}]},{"text":"附加内容","content":[{"type":"list","items":["这是普通锅熬制（只需 30-35 分钟即可出锅）,味道最佳。高压锅和电饭锅省事，不过效果下降，水量要适当减少，一般 100 克小米+1800 克水","小米只需用水去除浮灰，千万不可过分淘，会损失掉小米油的","千万记住小米需要在水开的时候下锅","不喜欢放碱，更喜欢原汁原味的小米香"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["小米含有多种维生素、氨基酸、脂肪和碳水化合物，营养价值较高，每 100 克小米含蛋白质 9.7 克、脂肪 3.5 克，都不低于稻、麦。一般粮食中不含有的胡萝卜素，而小米每 100 克含量 0.12 毫克，维生素 B1 的含量位居所有粮食之首。小米含糖也很高，每 100 克含糖 72.8 克，产热量比大米高许多。另外，小米也富含维生素 B1,B2 等"],"title":"小米粥的做法"} -{"no":103,"id":"70b138afa819454296450a1be54223be","name":"昂刺鱼豆腐汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["昂刺鱼或者沙光鱼","豆腐","香葱","姜","食用油","料酒","食用盐","胡椒粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["昂刺鱼或者沙光鱼 一条","豆腐 100 g","香葱 一根","姜 一块","胡椒粉 3-5 g","食用油 15 ml","食用盐 10-15 g","开水 1L"]}]},{"text":"操作","content":[{"type":"list","items":["鱼处理好后洗净，（特别注意肚内的血丝、不洗干净会有腥味），放入大碗中，倒入料酒、10g 姜片、5g 盐，腌制 15 分钟","豆腐切块，放入凉水浸泡 5 分钟，捞出备用","煎鱼前，先用生姜片擦一下锅防止粘锅，倒入油（油量为 15ml * 鱼的条数 ），烧热后放入鱼煎 2~3 分钟，期间需要晃动一下鱼，防止粘底，且需要翻一次身","待鱼全部煎好之后，倒入开水、少许料酒、姜片，小火转至大火，盖上锅盖、大火煮 10 分钟左右（水要稍微多一些，后面会蒸发掉一些）","见汤变白后倒入准备好的豆腐，调中火再煮 5 分钟，加入 10g 盐、3g 胡椒粉调味，最后撒上葱花出锅"]},{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145844;1647146744&q-key-time=1647145844;1647146744&q-header-list=&q-url-param-list=&q-signature=d802b4a7869e09daac8f06a2a26c15fd04225d6e"},{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145846;1647146746&q-key-time=1647145846;1647146746&q-header-list=&q-url-param-list=&q-signature=48178017e1a672ff10b6ab37059f180559ddcb52"},{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145847;1647146747&q-key-time=1647145847;1647146747&q-header-list=&q-url-param-list=&q-signature=cea98998dfc93bd172cb1f61d6f490a80cb067eb"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["昂刺鱼/沙光鱼 豆腐汤 刺少 肉嫩 营养丰盛、适合任何年龄的小伙伴"],"title":"昂刺鱼豆腐汤的做法"} -{"no":104,"id":"1fde5ebc465aaa5ded7d9168f916c7cb","name":"皮蛋瘦肉粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["饮用水","皮蛋（松花蛋）","瘦肉","大米","小葱","香菜","生菜","生姜","酱油","蚝油","盐","胡椒粉","食用油","电饭锅","小碗若干"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 1 升","皮蛋 2 颗","瘦肉 100g","大米 0.5 杯","小葱 1 棵","香菜 1 棵","生菜 4 叶","生姜 1 拇指块","酱油 1 勺","蚝油 1 勺","盐 0.2 勺","胡椒粉 0.1 勺","食用油 2 勺"]}]},{"text":"操作","content":[{"type":"heading","text":"主料"},{"type":"list","items":["大米 - 洗净 - 放入电饭锅内胆 - 加入 1 升 饮用水","瘦肉 - 洗净 - 简易晾去水分 - 加入 2 勺 食用油 - 揉搓均匀 - 放入电饭锅内胆","皮蛋 - 去壳 - 洗净 - 对半切开 - 分离蛋白蛋黄 - 蛋白简单切碎块 - 蛋黄揉碎 - 放入电饭锅内胆","生姜 - 洗净 - 削皮 - 去除枯黄枯黑无法食用部分 - 切丝 - 放入电饭锅内胆"]},{"type":"heading","text":"配料"},{"type":"list","items":["小葱 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用","香菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用","生菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用"]},{"type":"heading","text":"酱料"},{"type":"list","items":["酱油 + 蚝油 + 盐 + 胡椒粉 - 搅拌均匀 - 放入小碗备用"]},{"type":"heading","text":"烹饪过程"},{"type":"list","items":["主料 - 使用电饭锅煮粥模式煮熟","配料 - 待主料煮熟后，生菜单独过一次热水，并与其余配料一同开盖加入主料中搅拌均匀","酱料 - 待主料煮熟后，与其余配料一同开盖加入主料中搅拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["勺子为日常使用的瓷质勺子","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。","作为早餐时可提前一夜准备好主料，保温模式到第二天早餐，再添加配料和酱料"]}]}],"desc":[],"title":"皮蛋瘦肉粥的做法"} -{"no":105,"id":"7a70db6a5062623c947e22b21fb639ab","name":"米粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米","水","植物油（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["每人可以食用 60ml-110ml 的米。","水的体积是米饭的体积的 9-12 倍。","一碗容量是 500ml。","中断大火加热的最晚时间 T1：1.5 min/500ml * 水体积","米粥能够食用的最早时间 Tr：10 min/500ml * 水体积","油的质量 Mo：生米体积 / 10","冷藏时间 Tc = 生米体积 /10 ml/分钟。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":[["（可选）将 Mo ml 的油与洗净的米混合，",{"type":"em","text":"尽量确保完全混合，即每粒米上至少都沾上少量油"}],"（可选）将 米-油混合物品冷藏保存，冷藏时间 Tc。","将米和水加入锅中。","开大火，加热到 T1。",["在 T1 之前将火关小。",{"type":"strong","text":"如果忘记此步骤，水可能会漫出而熄灭火焰。非常危险！"}],"加热到 Tr。在 Tr 时关闭火源。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["大米粥是一道以大米和水作為主要原料經大火煮沸熬製而成的美食，老少皆宜，米粥具有補脾、和胃、清肺功效。"],"title":"米粥的做法"} -{"no":106,"id":"d3a0bb29115011290375474473b1fa3f","name":"紫菜蛋花汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","紫菜","葱花","水","盐","油","虾仁（个人口味，可加可不加）"]}]},{"text":"计算","content":["按照 1 人份的份量：",{"type":"list","items":["10g 的干紫菜（喜欢紫菜的可以多放些）","两个鸡蛋","盐 2 克"]}]},{"text":"操作","content":[{"type":"list","items":["干紫菜用清水泡 15 分钟，捞起沥干水份备用。","热锅，倒入 1.5 升清水、半勺油、半勺盐。待水开后放入紫菜。","紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。","撒上葱花，转小火 20 秒。","关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。"]}]},{"text":"附加内容","content":[{"type":"list","items":["水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.","如果喜欢浓稠口感，可加入 2g 淀粉.","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"紫菜蛋花汤的做法"} -{"no":107,"id":"b3b384dbcca41d330f1f1bd43913c815","name":"罗宋汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蔬菜高汤（欧芹、胡萝卜、洋葱三件套）","牛肉高汤（可用〇汤宝代替）","牛肉（可选牛腩肉或牛尾肉）","番茄（番茄膏、番茄罐头）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["牛肉高汤 500 mL","牛肉 250 g （可选用牛腩肉或牛尾肉）","番茄罐头 2 罐 （可用番茄替代、但风味欠佳）","番茄膏 5 g （增加番茄风味）","马铃薯 400 g","洋葱 100 g","胡萝卜 100 g","欧芹 100 g","包菜 200 g","红肠 100 - 200 g","橄榄油 5 mL （橄榄油用于蔬菜的烹制，可以用植物油代替）","植物油 5 mL （植物油用于牛肉的烹制，不能用橄榄油代替）","盐 3 g","黑胡椒 18 g"]}]},{"text":"操作","content":[{"type":"heading","text":"切配准备"},{"type":"list","items":["洋葱、胡萝卜、欧芹切 1cm 见方小丁","红肠、马铃薯切 2cm 块","包菜去梗后，手撕至 2cm 片","牛肉撒盐 3 g 、黑胡椒 3 g 腌制 5 分钟"]},{"type":"heading","text":"煎制过程"},{"type":"list","items":["平底锅烧热，加入植物油",["煎制牛肉，直至表面",{"type":"strong","text":"焦黄色"},"（可以带生，千万别糊了），取出备用。"]]},{"type":"heading","text":"烹制过程1（前一小时）"},{"type":"list","items":["汤锅烧热，加入橄榄油、洋葱丁、胡萝卜丁、欧芹丁",["炒至",{"type":"strong","text":"洋葱透明"},"，加入番茄膏、番茄罐头"],"加入牛肉、马铃薯丁，翻炒均匀","加水没过食材，中火烹制 1 小时"]},{"type":"heading","text":"烹制过程2（后半小时）"},{"type":"list","items":["开锅加入包菜丁、红肠丁，搅拌均匀","中火烹制半小时","开盖加入剩余 15 g 盐，混合均匀后盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["番茄尽量不用新鲜番茄代替，番茄罐头+番茄膏的组合风味更足","除了胡萝卜、洋葱、欧芹、牛肉是必备食材外，其余可自由搭配"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["罗宋汤是一道源自俄罗斯甜菜汤的汤品，在传入上海后有了本土化的做法。其制作较为简单，初学者只需要 2-3 小时即可完成。"],"title":"罗宋汤的做法"} -{"no":108,"id":"49885db56418875dfd5f41d9457b3681","name":"菌菇炖乳鸽","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["乳鸽","菌菇","玉米","姜","料酒","食用盐","瓦罐或者高压锅"]}]},{"text":"计算","content":["2 人份：",{"type":"list","items":["乳鸽 300 g","菌菇 100 g","玉米 200 g","姜 30 g","料酒 20 g","食用盐 10 g"]}]},{"text":"操作","content":[{"type":"list","items":["冷水洗干净热心摊主处理好的乳鸽","冷水锅中放入洗干净的乳鸽，加入 3 勺料酒与姜，水煮开即可捞出乳鸽，要不然会丢失营养",["把乳鸽放到高压缩或者瓦罐中、倒入的水要没过乳鸽，放入生姜 20 g，玉米 200 g、菌菇 100 g",{"type":"list","items":["注意：高压锅 30 分钟，瓦罐需在水烧开后转小火慢炖 40-60 分钟"]}],"时间到了，盛到碗中，加入 3~5g 盐 即可"]},{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDhVS69M0TYpsxMJ4siFiprxXGapYGHOYB1ClwEipIU3JltIpU1TuY4AshjQRjyNm6&q-sign-time=1647145849;1647146749&q-key-time=1647145849;1647146749&q-header-list=&q-url-param-list=&q-signature=89cd21f626c3ff9158ecf78d66269552bbd0d62d"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["菌菇炖乳鸽 汤鲜、肉嫩、营养丰富"],"title":"菌菇炖乳鸽的做法"} -{"no":109,"id":"76e25b3afbb4303de5cd113ce888a483","name":"西红柿鸡蛋汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","鸡蛋","香油","味素","盐","葱、姜、蒜"]}]},{"text":"计算","content":[{"type":"list","items":["西红柿 1 个","鸡蛋 1-2 个（依照自己的口味而定，喜欢吃鸡蛋就放 2 个，一般就放 1 个）","香油 2 滴","味素 5 克（可选）","盐 15 克","葱、姜、蒜共 15 克"]}]},{"text":"操作","content":[{"type":"list","items":["将西红柿洗净，切块。","葱姜蒜切碎。","鸡蛋打到碗中，用筷子（或打蛋器）搅拌均匀。","热锅，并放入 15 毫升的油，待能从油中看到冒出一丝烟时，放入葱姜蒜翻炒 30 秒。","放入西红柿翻炒 1 分钟。","倒入水，水的高度大约为锅内菜品高度的 1.2 倍，并放入盐。","待开锅后，将鸡蛋液放入，并用筷子将鸡蛋打散，放入味素和香油。","等待 30 秒，关火出锅。"]}]},{"text":"附加内容","content":["味素可加可不加。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"西红柿鸡蛋汤"} -{"no":110,"id":"1a0ea20dad186a182f85e2622bc49f14","name":"金针菇汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["金针菇","鸡蛋（如需要）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["金针菇 400-500 克 （市场里面售卖的一袋即可）","食盐 15 克","味精 5 克"]}]},{"text":"操作","content":[{"type":"list","items":[["金针菇徒手掰散，越散越好",{"type":"strong","text":"不然容易藏牙"},"，洗净备用。"],"用菜刀或者水果刀将上述金针菇段段切，可依据个人喜好，但长度不宜超过 5 cm。",["将金针菇放入锅中，加水没过约食材总高度 1.1 倍，沸腾后",{"type":"strong","text":"等待 3 分钟"},"。"],"加入味精和食盐并搅拌。","继续加热约 30 秒，关火装盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果喜欢在汤里加入鸡蛋，可在步骤 3 中水沸腾之后将打散的鸡蛋液倒入锅中。","出锅后可加入 3-4 滴香油（或者麻油）增香。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"金针菇汤的做法"} -{"no":111,"id":"fe985a84c143676afef8755bb3fabbf4","name":"披萨饼皮","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["中筋面粉","水（温水）","安琪干酵母粉","食用盐","橄榄油","白砂糖"]},{"type":"heading","text":"工具"},{"type":"list","items":["烤箱","烘焙油纸","披萨石（有更好，没有普通烤盘也可以）","擀面杖（非必需）"]}]},{"text":"计算","content":["一个 8 ~ 9 寸的披萨差不多需要 125g 面粉，差不多是一个人的量（成年男性将将够吃的样子）","原材料的混合比例",{"type":"code","raw":"```text\n面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖 \n100 : 70 : 7 : 1 : 0.6 : 0.6\n```","lang":"text","text":"面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖 \n100 : 70 : 7 : 1 : 0.6 : 0.6"},"示例","我习惯一次做 4 个饼皮，需要:",{"type":"list","items":["面粉 125g x 4= 500g，","水 70 x 5 = 350g，","橄榄油 7 x 5 =35g，","酵母粉 1 x 5 = 5g，","盐 0.6 x 5 = 3g，","糖 0.6 x 5 = 3g"]}]},{"text":"操作","content":[{"type":"list","items":["用准备好的温水把酵母粉化开，稍微搅拌小就好，备用","取准备好的面粉，依次添加盐、橄榄油、白砂糖","准备混合水和面粉，边加水边搅拌直至水全部加完","搅拌至看不到干米粉为止",["用差不多三倍大面团的容器装好，密封，冰箱冷藏（4 度左右） ",{"type":"strong","text":"等待 8~12 小时，一般晚上做第二天就可以用"}],["观察面团醒发完毕 ",{"type":"strong","text":"差不多是原始大小两倍左右算醒发完毕"}],"取醒发好的面团，均匀分成四份，分别用保鲜膜盖好，备用","案板撒稍微多一点的干面粉，准备开始揉面","因为是比较湿的面团，所以粘上干面粉后才没那么粘手，不用揉太多次，面团表面稍微光滑一点就可以了","用手拉扯，或者擀面杖擀平，也不一定非得擀圆，只要厚度均匀，你家烤箱放得进去就好","铺好油纸，放上饼皮，依照个人口味，把准备好的食材放上去，撒上芝士碎","水果烤箱上 180 度，下 220 度，16 分钟即可","肉蔬菜烤箱上 200 度，下 230 度，18 分钟即可","挤上沙拉酱或者其他自己喜欢的酱即可享用~"]}]},{"text":"附加内容","content":[{"type":"list","items":["一定要注意水的比例","烤箱品质层次不齐，第一次做注意观察火候对披萨的影响","一般不特别标注是低筋或高筋面粉，基本都是中筋面粉","容易出水的水果不能作为食材，比如西瓜、橘子等"]},"希望你成功，实现披萨自由 :)","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例是青红椒火腿披萨","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145850;1647146750&q-key-time=1647145850;1647146750&q-header-list=&q-url-param-list=&q-signature=9344d5e1c898edeec94ee303c48759e97a2e6818"},"披萨制作总体来说比较简单，稍微有点麻烦也是争议最多的就是披萨饼皮，做好了披萨饼皮喜欢吃什么口味的披萨，直接把准备好的食材放上去烤熟就好，所以这里重点说一下披萨饼皮如何制作。","本教程中的饼皮是属于软面团低温隔夜发酵"],"title":"披萨饼皮的做法"} -{"no":112,"id":"6263a921c7c74ceab777fd772f54d95a","name":"微波炉腊肠煲仔饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"工具"},{"type":"list","items":["微波炉","2 个大碗（推荐微波炉专用碗）","1 个小碗"]},{"type":"heading","text":"原料"},{"type":"list","items":["米 200 ml","腊肠 1 根","鸡蛋 1 个","红萝卜 1 个","盐","油 15 ml","生抽 10 ml","香葱 1 颗"]}]},{"text":"计算","content":["1 人份。"]},{"text":"操作","content":[{"type":"list","items":[["将米淘洗干净后倒入 ",{"type":"codespan","text":"饭碗"}," 内，加入 400ml 的水，",{"type":"strong","text":"盖上盖"}],[["放入微波炉，高火，",{"type":"codespan","text":"6"}," 分钟，煮饭途中准备原料"],{"type":"list","items":["切好腊肠","洗好青菜","切好红萝卜片","切好葱花",[{"type":"codespan","text":"青菜碗"}," 中放入青菜、红萝卜片，倒入 10 ml 油，放入 5 g 盐"],[{"type":"codespan","text":"小碗"}," 中倒入 10 ml 生抽、5 ml 油"]]}],"6 分钟后，用毛巾或隔热手套取出碗，可以看见米饭已经八分熟",["在米饭上摆入切片的腊肠，继续高火 ",{"type":"codespan","text":"2"}," 分钟"],["取出腊肠饭，放入 ",{"type":"codespan","text":"青菜碗"},"，高火 ",{"type":"codespan","text":"4-5"}," 分钟"],["在腊肠饭上摆好青菜，磕入鸡蛋，看个人喜好继续高火 ",{"type":"codespan","text":"40-60"}," 秒"],"取出腊肠饭，此时已经基本完成。",["将 ",{"type":"codespan","text":"小碗"}," 放入，继续高火 ",{"type":"codespan","text":"30"}," 秒"],"在腊肠饭上淋上叮热的生抽，撒上葱花即可","多余的青菜可以沾着酱油吃"]}]},{"text":"附加内容","content":["技术总结","这是一道简单且细腻的主食，给 TA 露上一手吧。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request。"]}],"desc":[{"type":"image","text":"微波炉腊肠煲仔饭","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145852;1647146752&q-key-time=1647145852;1647146752&q-header-list=&q-url-param-list=&q-signature=ffe86b4042084d1ee4eb4ba33b0b414d09ad69c5"},["程序员以单身汉居多 🐶，做再多的菜也会有一个人吃不完的烦恼，因此一份简单的腊肠煲仔饭则刚刚好，使用微波炉烹制仅需 ",{"type":"codespan","text":"15 分钟"}," ，既营养又美味，赶紧学起来吧。🤤"]],"title":"微波炉腊肠煲仔饭的做法"} -{"no":113,"id":"d00ea96e856907725bf8d37fb2abfebb","name":"手工水饺","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["擀面杖","面粉","冷水","直径 30cm 以上的盆","芝麻香油"]}]},{"text":"计算","content":["-单人，约 20 只","每份：",{"type":"list","items":["面粉 200g","冷水 150ml","芝麻香油 2-3ml","瘦肉末 250g","肥肉末 20g #不喜可不加","姜 3g","葱 15g","盐 3g","耗油 2ml","香油 2ml","生抽 2ml","鸡蛋 1 个"]}]},{"text":"操作","content":[{"type":"heading","text":"制作饺子皮"},{"type":"list","items":["盆中加入所有面粉","加入芝麻香油","面粉中央挖小洞","分 4-5 次加入水，并搅和，当出现碎末状的稍微干燥面团时","取消加水，用手将面团压实","面团压实至可把盆周围的面粉纳入即可，此步骤为面光盆光","将面团置于桌上，盆倒扣于桌上，环境温度为 25 度左右，使面团醒发约 45min","醒发完成后，将面团搓成条状，合成一团，再次搓成条，重复 3 次","擀成条状，切成 20 份均匀大小面团，并搓成直径约 3-3.5cm 的球状","压扁面团，在手上，桌上，擀面杖上，及面团上撒上面粉，此步骤防止面团发粘","用擀面杖将面团擀平，约 8cm 直径，厚约 2mm，中间略微比四周厚 1mm"]},{"type":"heading","text":"拌馅"},{"type":"list","items":["猪肉去皮,保留部分肥肉,切成小块","菜刀（建议两把）将猪肉剁成肉沫,放入碗中","葱、姜切成末,放入肉碗中搅拌均匀","韭菜洗净,切短至 3mm 以下长度","韭菜和肉沫混合,加入耗油、生抽、香油各 2ml,加入一个鸡蛋的蛋清,用手混合搅拌均匀","放置 30 分钟左右即可开始包饺子"]},{"type":"heading","text":"包饺子"},{"type":"list","items":["左手上放面皮，放饺子馅一面尽量不要粘到面粉，防止无法合拢","右手用筷子夹约面皮 1/2 直径的馅","沿饺子皮圆周进行合拢，捏实，个人吃无需捏花，饺子皮不漏即可"]},{"type":"heading","text":"煮饺子"},{"type":"list","items":["使用可放下 20 只饺子的锅，或分批量煮","烧水，水约 3/4 锅的高度","大火烧开水后放入饺子，调至中火","第一次放入饺子，且水冒泡后，锅边加入 50ml 冷水（重复此步骤两次）","第三次水开后揭开锅盖，加入冷水 50ml，水开后打开锅盖，调至小火等 60s 即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["食用时可根据个人口味蘸调料，如酱油，香油，陈醋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["饺子是一道非常好吃的主食之一。饱肚且易于根据自己口味进行调味，适合在 US 的同学吃不到水饺解馋。一般初学者需要 3 小时完成，难度较大"],"title":"手工水饺的做法"} -{"no":114,"id":"7b94ed9a6398fef393ad3db5051c5d82","name":"日式咖喱饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"主食材"},{"type":"list","items":["咖喱块（推荐品牌好侍）","土豆","胡萝卜","洋葱","肉（猪肉、鸡肉、牛肉均可）","蒜头"]},{"type":"heading","text":"副食材"},"额外用作点缀的食材，可选",{"type":"list","items":["花椰菜（清水煮开）","培根（即食）",["煎蛋或",{"type":"link","text":"太阳蛋","href":"../../breakfast/太阳蛋.md"}]]}]},{"text":"计算","content":[["食材用量与咖喱成正比，计算部分以 ",{"type":"strong","text":"半盒好侍咖喱块(115g)"}," 为例。半盒约六碗份，做好的咖喱在冰箱冷藏后风味更佳，不用担心一个人吃不完。"],{"type":"list","items":["洋葱 2 个","土豆 2 个","胡萝卜 1 根","蒜头 2~3 瓣","肉 2 斤"]}]},{"text":"操作","content":[{"type":"heading","text":"1. 食材准备"},{"type":"list","items":["胡萝卜去头尾，去皮，滚刀切","洋葱剥去外层去芯，切成月牙状","土豆去皮、切大块","肉切块状","剥蒜拍平切碎","咖喱块切碎，增加接触面积加速溶解"]},{"type":"heading","text":"2. 烧煮过程"},{"type":"list","items":[["热油锅放入蒜和肉，",{"type":"strong","text":"快速翻炒"},"至肉",{"type":"em","text":"表面变白"}],["加入胡萝卜，",{"type":"strong","text":"快速翻炒"},"至均匀受热"],["加入洋葱，",{"type":"strong","text":"快速翻炒"},"至洋葱",{"type":"em","text":"变透明状"}],["加入土豆，保持翻炒至土豆",{"type":"em","text":"变软"},"（可以用筷子确认）"],["加水没过所有食材，沸腾后",{"type":"strong","text":"等待 15 分钟"}],"关火，加咖喱并搅拌",["等待咖喱融化后再开火，缓慢",{"type":"strong","text":"搅拌 10 分钟"},"，防止糊锅"],["在外观",{"type":"em","text":"呈粘稠状态"},"关火结束制作"]]},{"type":"heading","text":"3.冷藏后加热"},["冷藏的咖喱每次取出需要吃的份量，加热后盖在",{"type":"link","text":"米饭","href":"../米饭/米饭.md"},"上。"],{"type":"list","items":["微波炉：单人份高火 2-3 分钟","锅：需额外加 50ml 水，加热时保持搅拌"]}]},{"text":"附加内容","content":["备注说明",{"type":"list","items":["步骤 1-6 可以在 2-5 的等待过程进行，在这个过程也可以用清水锅煮些蔬菜，或做个煎蛋。","2-5 到 2-6 之间，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。"]},{"type":"heading","text":"流程图解"},{"type":"code","raw":"``` mermaid\ngraph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)\n B --> C[加水没过食材, 煮15分钟]\n C --> D[咖喱切碎, 开水煮花椰菜等]\n C --> E[加入咖喱搅拌 10 分钟]\n D --> E\n```","lang":"mermaid","text":"graph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)\n B --> C[加水没过食材, 煮15分钟]\n C --> D[咖喱切碎, 开水煮花椰菜等]\n C --> E[加入咖喱搅拌 10 分钟]\n D --> E"},{"type":"heading","text":"成品"},{"type":"image","text":"日式咖喱饭成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145853;1647146753&q-key-time=1647145853;1647146753&q-header-list=&q-url-param-list=&q-signature=a2a05716afcfb3b190d074836b1fa9a7cab4c5f7"},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"世界美食教程的微博视频","href":"http://t.cn/EJ77yFy"}]},{"type":"hr","raw":"---\n"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"日式咖喱饭的做法"} -{"no":115,"id":"abc4e36e02a1dbb2c5853f8ddca10e52","name":"炒方便面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["方便面","盐","鸡蛋","火腿肠（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["方便面用量为 1.2 包/人 向下取整。","鸡蛋的用量为 1.4 个/人 向下取整。","盐的用量为 鸡蛋的用量 * 2g。","火腿肠的用量为 0.7 个/人 向上取整。","食用油的用量为 10 - 18 ml / 人。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"面的处理"},{"type":"list","items":["锅中加入 300 ml 水。煮沸。","加入方便面，煮 30 秒。煮的过程中将其挑动，把面条打散。","面条打散后关火","将面汤和面分离。用凉水冲一下面条。"]},{"type":"heading","text":"酱料处理"},{"type":"list","items":["准备一个小碗，将方便面的三个调料包全部挤进去。","将第一步的面汤取出 60ml，加入小碗，搅匀。"]},{"type":"heading","text":"鸡蛋的预处理"},{"type":"list","items":["取出计算好的数量的鸡蛋，打入一个小碗。","每个鸡蛋加入 2g 盐。搅拌均匀。","热锅 20s，加入人数 * 8ml 油。","油热后，可以考虑加入火腿肠。加入刚刚准备好的一碗鸡蛋。翻炒大约 20s 至鸡蛋形成固态即可。","将煎鸡蛋鸡蛋取出暂存。","增加锅内的油到人数 * 10ml。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["继上一步，加入第一步的面。翻炒 30 秒。","加入第二步的调料碗。翻炒 1 分钟。","加入第三步的煎鸡蛋。翻炒 1 分钟。","关火盛盘即可。"]}]},{"text":"附加内容","content":["在北京，可以考虑在盛盘后加入麻酱。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是在探究了传统煮方便面的改良方向之后，进行的一次最成功的尝试。它能够让方便面的美味程度提升很大程度，简单好做。如果你本来打算煮方便面，正好发现家里的材料完全可以做炒方便面，那不要犹豫了，开始炒吧！"],"title":"炒方便面的做法"} -{"no":116,"id":"4a5544d18e5a5f4b32e045fd96e51d59","name":"炒河粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["炒河粉、猪肉/牛肉","炒料：盐、味精、老抽、生抽、孜然粉（或直接用河粉料）","其他调味料：胡椒粉","黄瓜、面筋块、绿豆芽、鸡蛋、蒜瓣、小葱、淀粉","盆、盘子"]},"建议购买方案：在某宝、某买菜等平台上购买袋装鲜河粉，一般是1斤起售，冷藏保质期可达到两周，而且送河粉炒料！\n"]},{"text":"计算","content":[{"type":"list","items":["河粉用量为 250 g/人，男生可再加 100g/人 向下取整。","黄瓜丝 30g/人、面筋块 30g/人、绿豆芽 30g/人、打碎的鸡蛋 1 个/人。","拍碎的蒜瓣 2 个/人、小葱 1 根/人","河粉料可按 20g/人添加，若自行准备炒料可 10g 盐+2g 味精+3g 孜然粉。","淀粉可准备每 100g 肉+5g 淀粉比例准备。","老抽/生抽，分别为每 250g 河粉 10ml/15ml。"]}]},{"text":"操作","content":[{"type":"heading","text":"准备工作"},{"type":"list","items":["小葱切碎（葱白和葱叶分开）、蒜瓣拍碎，丢案板上备用。","打碎鸡蛋，捞一点蛋清到一只碗中，剩下的丢入另一只碗中备用。","将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。","黄瓜切丝放入盘中备用，可和豆芽丢一起。","处理面筋，单独丢一个盘中。","肉切细条状，加入淀粉与刚刚碗中的鸡蛋清、胡椒粉，顺时针拌匀。","注：超市购买来的凉皮表面一般会有食用油，如果这让干净的你对超市不信任，可以使用自来水清洗。面筋同样。","注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。"]},{"type":"heading","text":"热锅炒肉"},{"type":"list","items":["加入食用油，锅热倒出。","倒入处理好的肉，翻炒均匀至变色，倒入碗中备用。"]},{"type":"heading","text":"炒制河粉"},{"type":"list","items":["趁锅热，加入 20g 食用油（高血压人群可降低用量），倒入葱白、蒜爆炒出香。","加入河粉，淋入老抽提色，翻炒均匀后再加入河粉炒料，继续翻炒。","河粉即将透明时，放入炒制好的肉丝与面筋，并加入生抽提鲜，简单翻炒两次。","加入豆芽与黄瓜丝，翻炒至河粉完全透明。","关火！"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["撒入葱叶点缀，把锅端起。","倒入盘中，开始干饭。"]}]},{"text":"附加内容","content":["个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定，喜欢辣椒的可以自行添加。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"简单炒河粉做法"} -{"no":117,"id":"dd1d1410b1efbd63305f105fa1aa1546","name":"炒馍","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["馒头（隔天略硬更好）","盐","油","孜然粉","五香粉","小葱","鸡蛋（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["馒头 2 个（隔天略硬更好）","盐 3g","油 20ml（花生油或芝麻油更好）","孜然粉 3g","辣椒粉 3g","五香粉 3g","小葱 2 棵","鸡蛋 （可选,2 个）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"准备原料"},{"type":"list","items":["将馒头切成小块或小片。","选有鸡蛋的话将鸡蛋打进碗里，打散（可加盐和五香粉各 1g 或不加，等炒的过程中加）。","鸡蛋浇在馒头上，拌匀，鸡蛋不宜过多。"]},{"type":"heading","text":"正式开炒"},{"type":"list","items":["大火热锅，倒入食用油（不锈钢锅怕伤锅的话可以先倒油，烧至油热也可也可）","将馍丁放进去翻炒，翻炒均匀。","将火调小，炒至馍丁呈金黄色。","放入盐，胡椒粉，五香粉。","最后将葱花放入一起翻炒几下。","关火出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["炒的过程中要注意控制火候，以防炒糊","火大补救措施将火调小，可沿锅边加油润锅或洒水，注意不要全倒在一个地方，最好分散开","调味料可根据个人喜好放入其他香料（比如南德调味料）","如果喜欢吃脆的，可以将火开到最小，多翻炒一会，关火后趁锅热再放置一会再倒出，更香脆","辅料也可根据个人口味方位蒜末，蒜苗等，可以单独爆香在混合"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"炒馍片的做法"} -{"no":118,"id":"b600e1527a62ede24633fcd9e405b34c","name":"炸酱面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["肉丁/肉末 = 人数 * 150g","挂面 = 人数 * 150g","蒜 = 人数 * 3 个","白菜 = 人数 * 3 片","油 = 人数 * 10g","豆瓣酱 = 人数 * 15g","甜面酱 = 人数 * 15g"]}]},{"text":"操作","content":[{"type":"list","items":[["白菜（或其他菜）切丝，",{"type":"link","text":"焯水","href":"../../tips/learn/学习焯水.md"},"至软化熟透，盛出备用。"],"煮面条至断生（无白芯），连同汤水一同盛出备用。","蒜切末。油锅烧热，下蒜末和肉，炒至肉完全熟透（无红色）。","下豆瓣酱和甜面酱，加 30g 水盖盖焖煮至收汁粘稠，得到炸酱。","第 2 步面条倒掉汤水，盛入碗中，加第 1 步的菜和第 4 步的炸酱，拌匀可吃。"]}]},{"text":"附加内容","content":[{"type":"list","items":["肉推荐瘦肉丁，口感更好，一次买多可分装小保鲜袋冷冻备用。每次取用前 30 秒微波炉解冻。","面条口感关键在于劲道。勿选龙须等细面。第 2 步中不要完全煮熟，盛出并在进行后续步骤时，汤水会进一步催熟。","本文以白菜为例，可灵活替换为易获取的各种蔬菜，口感影响不大，以半碗的量为宜。","如有条件（另一个锅）且熟练后，第 1、2 步和 3、4 步可分时并行执行。","第 3/4 步可选加干辣椒（= 人数 * 3 个）。","甜咸口个人有爱好，两种酱的配比需要自己迭代优化。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"炸酱面的做法"} -{"no":119,"id":"6664f250b0240e78aae6db8a2e5bba85","name":"烙饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["油","面粉","电饼铛"]}]},{"text":"计算","content":["注意：该主食不提供更少或更多的版本，我选取了最适合新手的量，超简单！！！",{"type":"list","items":["面粉 = 400g","热水 = 130ml（80 度）","冷水 = 130ml"]}]},{"text":"操作","content":[{"type":"list","items":["将 400g 面粉倒入盆中，一半用凉水和面，一半用热水和面，搅拌成面絮，用手揉成团。用保鲜膜封起来，醒面 40 分钟",["离醒面完成时间还有 10 分钟时，请查看",{"type":"link","text":"小技巧","href":"../../condiment/油酥.md"},"中的油酥做法（热油酥效果更好）"],"醒好的面不用揉，稍微摁一下，用一横刀一竖刀将其分成四份。","搓圆，擀开，擀成与电饼铛大小差不多的饼，取 1/4 的油酥，将饼表面涂抹均匀","沿饼的半径切开，从外圈将其卷成圆锥形，然后将圆锥尾部捏好，防止油酥外漏。","按压面饼圆锥尖的地方，将其压扁，然后再次擀成与电饼铛大小差不多的面饼（厚度约为 3mm）","将电饼铛预热，涂上凉油（热锅凉油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀（锁住水分），盖上盖子","大火烙一分钟，打开盖子，将饼翻个面再烙一分钟","重复以上动作，完成饼的烙制"]},[{"type":"image","text":"","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145854;1647146754&q-key-time=1647145854;1647146754&q-header-list=&q-url-param-list=&q-signature=532a0ec1697770a9dbd7b0dfea6138a3ca1df548"},"\n这是我第一次做面食类，缺点很多，但自己吃还是相当不错的"]]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"烙饼的做法"} -{"no":120,"id":"f9e3425f24aeccd4e5ed9ec18583097c","name":"热干面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["热干面特有的碱水面","小葱","酸豆角","肉末","蒜水","肉汤汁","萝卜干","芝麻酱","辣椒油","胡椒粉","酱油","食盐","鸡精","筷子","勺子"]}]},{"text":"操作","content":[{"type":"list","items":["水煮沸，并加入碱水面，焯烫十几秒钟捞起","撒上食盐、鸡精和胡椒粉","芝麻酱用水稀释后加入，加入少许酱油，加入少许肉汤汁和蒜水","加入萝卜干，肉末，酸豆角，葱花","拌均匀后开吃"]}]},{"text":"附加内容","content":[{"type":"list","items":["辣椒油看个人口味添加","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"热干面的做法"} -{"no":121,"id":"c33132c3f741114a26813985636b3e55","name":"煮泡面加蛋","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["泡面","鸡蛋","水"]}]},{"text":"计算","content":[{"type":"list","items":["单人，能支撑一个成年人不饥饿状态约 3 至 4 小时。"]},"每份：",{"type":"list","items":["泡面 1 包","冷水 1000ml","鸡蛋 1 个"]}]},{"text":"操作","content":[{"type":"list","items":["先将水加热至沸腾（火候不做严格要求，使用热水会更快）","将取出的面饼放入锅中","将泡面里附带的佐料放入锅中","取出筷子轻微拨动泡面，使作料充分溶解，面饼充分浸泡受热","盖上锅盖等待约 1 分钟至锅内水再次沸腾","去壳鸡蛋，加入锅中","等待约 3 至 4 分钟，即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["本指南中的鸡蛋包括但不仅限于：生鸡蛋，熟鸡蛋，卤蛋等","原材料泡面可在楼下便利店购买","可根据个人需要加入佐料，和其他食材包括但不仅限于：火腿肠，生菜，小肉丝，辣条，鱼干，虾仁，鸡腿"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["煮泡面加蛋是能满足于各种人群的生存基本需求的重要主食，其材料方便易得，做法简单易上手且制作周期极短。"],"title":"煮泡面加蛋的做法"} -{"no":122,"id":"edfec00f071f7e785cf2ab1a62e486cd","name":"米饭","category":"staple","detail":[{"text":"使用电饭煲蒸米饭","content":[{"type":"heading","text":"必备原料和工具"},{"type":"list","items":["电饭煲","江南米或北方大米","水"]},{"type":"heading","text":"计算"},{"type":"list","items":["每人可以食用 100ml-200ml 的米。"]},"指尖量水法 （用于精准确定米水量的方法）",{"type":"list","items":[["江南米，米和水放在电饭煲的容器内，食指触及米时，水量能刚好没过食指的第一个指节的",{"type":"strong","text":"一半的一半"},"。"],"北方大米，米和水放在电饭煲的容器内，食指触及米，水量能刚好没过食指的第一个指节。"]},"使用上述条件，计算出计划使用的原材料比例。",{"type":"heading","text":"操作"},{"type":"list","items":["清洗米","将米和水一起加入电饭煲中。","连接电饭煲电源，进入加热模式。等待大约 30 分钟。","待电饭煲自动进入保温模式后。","将米在电饭煲中闷 10-15 分钟。","盛出米。"]},{"type":"heading","text":"附加内容"},{"type":"list","items":[["技术总结",{"type":"list","items":["不论什么容器，水的量都是可以使用“指尖量水法”煮出好米饭。","水的多少是能够严重影响一碗好米饭的口感。","南方一般食用江南米，北方一般食用北方大米，江南米会比较细长，而北方大米会比较短且圆。","米饭不同品种的米，不同的水量会极度影响口感。"]}]]},{"type":"list","items":["更多信息请参考使用的电饭煲的说明书。"]}]},{"text":"使用普通煮锅蒸米饭","content":[{"type":"heading","text":"必备的原料和工具"},{"type":"list","items":["北方大米","水","厚底煮锅+严丝合缝的锅盖（制作过程中不会有大量蒸汽泄漏）"]},{"type":"heading","text":"计算"},{"type":"list","items":["米： 100ml-200ml/人","水： 米的体积的 2 倍"]},{"type":"heading","text":"操作"},{"type":"list","items":["清洗大米","将米和水加入煮锅","大火煮至水沸腾",{"type":"strong","text":"搅拌底部防止粘黏"},["盖上锅盖，转",{"type":"strong","text":"小火"},"加热 10-15 分钟（根据对软糯程度的喜好），中途切勿打开锅盖"],"关火，静置 5 分钟","Enjoy :)"]},{"type":"image","text":"rice_regularPot","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145856;1647146756&q-key-time=1647145856;1647146756&q-header-list=&q-url-param-list=&q-signature=31cde059ef118c8e57ea0b10804ca157b945b7b1"},{"type":"heading","text":"参考"},{"type":"link","text":"腐国人研究煮米饭，好想送他们个电饭煲！","href":"https://www.bilibili.com/video/BV1RW411z7r9"},{"type":"hr","raw":"---\n\n"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[["您可以使用",{"type":"link","text":"电饭煲","href":"#使用电饭煲蒸米饭"},"或",{"type":"link","text":"普通煮锅","href":"#使用普通煮锅蒸米饭"},"制作米饭。"]],"title":"米饭的做法"} -{"no":123,"id":"e1b886cad970fc2b58b7493089e44425","name":"老友猪肉粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米粉（250g 记得 50 度的温水泡半小时）","猪肉(50g)","酸笋(50g)","剁椒（15g 辣椒剁完后, 个人需求适当放。 ）","豆豉(30g)","大蒜(10g)","料酒(10-20ml)","生抽(15ml)","白糖（5g 适当放,根据你的甜口）","米醋(5ml)","盐(5ml)","油(15ml)","生粉(15ml)","胡椒粉(10ml)"]}]},{"text":"操作","content":[{"type":"list","items":["全部猪肉用料酒、盐、生抽、生粉、胡椒粉倒在一个碗里调味,备用","热锅不放油,下全部酸笋把水份炒干，炒干的酸笋中间留点空间","放入 10ml - 15ml 食用油与全部大蒜、 剁椒、 豆豉到炒干的酸笋中间到炒干的酸笋中间,全部推到中间炒出香味","放入全部调味好的猪肉,持续放入 10ml 生抽炒一分钟","放入 5ml 米醋、 10ml 生抽、450ml 清水一起煮开","水煮开后,放入温水泡好的米粉,继续煮 3 分钟就可以盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["记得米粉必须是泡过的才好吃,没有泡过的话是很难吃的！"]}]}],"desc":[{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKID9v6aNCF6h3utpx9wrfKs-BixpTdaLjpXLlS55NV8cl3TVS5RQwdhLJ8B28cPAs_A&q-sign-time=1647145857;1647146757&q-key-time=1647145857;1647146757&q-header-list=&q-url-param-list=&q-signature=c6d3ed557db453f9d63fa94040827048ddfd1a25"}],"title":"老友猪肉粉的做法"} -{"no":124,"id":"dc2d02163a9b14604aa8ce47b2823563","name":"老干妈拌面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面","老干妈","酱油"]}]},{"text":"计算","content":[{"type":"list","items":["水 1 升","面量 120 克 * 人数","老干妈 3 勺 * 人数","酱油半勺 * 人数"]}]},{"text":"操作","content":[{"type":"list","items":["将水倒入锅中并煮沸","将面均匀放入锅中","在煮的过程注意搅拌，避免面粘成一坨","当用筷子挑起一根面且该面能自然地从筷子上滑落时再等 30 秒关火","将面夹入碗中","按照上面的计量放入老干妈和酱油","用筷子将碗里的面、老干妈、酱油拌均匀","吃"]}]},{"text":"附加内容","content":[{"type":"list","items":["勺子为日常的吃饭的勺子","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"老干妈拌面的做法"} -{"no":125,"id":"07d429bb0b94561f87d4b4fbac262e43","name":"蛋炒饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冷饭","鸡蛋","火腿","黄瓜","胡萝卜","油","盐","胡椒粉","生抽","香葱","灯影牛肉丝（备选）"]},["准备时，米饭可以参考",{"type":"link","text":"米饭的做法","href":"./米饭/米饭.md"},"。"]]},{"text":"计算","content":[{"type":"list","items":["冷饭（人数*500ml）","鸡蛋 （人数*1.5 // 1 向下取整）","火腿（人数*2 个）","黄瓜（可选，人数*30g）","胡萝卜（可选，人数*30g）","油（人数*12ml）",["盐（人数",{"type":"escape","raw":"\\*","text":"*"},"4g - 人数*6g）"],"胡椒粉（人数*8g）","香葱（人数*1 颗）","生抽（人数*10ml）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"准备原料"},{"type":"list","items":["米饭提前用铲子铲成小块","火腿肠、胡萝卜、黄瓜等根据需求切片或者块状","如果家里有灯影牛肉丝 准备好味道更佳","将鸡蛋全部打到一个大碗里，搅匀。注意，不要在这一步加盐。"]},{"type":"heading","text":"正式开炒"},{"type":"list","items":["大火热锅，待锅里冒烟放入食用油","将火调至中小火，均匀倒入鸡蛋，安静等待 6s 钟，待鸡蛋底部有一点可以成型的感觉时，迅速倒入米饭大火翻炒，为的就是每一粒饭都裹上鸡蛋。","倒入火腿肠、胡萝卜、黄瓜等备料、翻炒 10 秒钟","翻炒过程中将米饭的块状捣碎、这一步过程会比较长、待米饭全部捣碎再翻炒均匀即可","调至小火、加盐、加灯影牛肉丝、胡椒粉、生抽","进一步翻炒均匀，能看到一些米饭在锅里有“跳起来”的时候其实就已经差不多了","最后倒入香葱再翻炒 10s","关火、盛入碗中"]}]},{"text":"附加内容","content":["技术总结",{"type":"list","items":["使用隔夜的冷饭炒饭最佳，没有冷饭的同学也可以现煮（可以使用冰箱立马给米饭降温），不过要做到“粒粒分明”的口感就需要炒更久。","炒饭要做到“粒粒分明”其实就是要将饭炒干。为什么要用隔夜的冷饭是因为隔夜已经流失了一定的水分。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"蛋炒饭的做法"} -{"no":126,"id":"31170521027d48c1491955c461929999","name":"醪糟小汤圆","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小汤圆","醪糟","白糖","枸杞（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["水 300 毫升 * 人数","小汤圆 250 克 * 人数","醪糟 50 克 * 人数","枸杞 5 颗 * 人数","白糖"]}]},{"text":"操作","content":[{"type":"list","items":["将水倒入锅中并煮沸","放入小汤圆煮 8 分钟","放入醪糟和枸杞再煮 2 分钟","盛入碗中根据个人口味加入白糖并搅拌均匀","吃"]}]},{"text":"附加内容","content":[{"type":"list","items":["白糖的用量根据个人口味更改","若喜欢更浓的口感可以减少 100 毫升内的水","若喜欢软点的枸杞口感，可以将枸杞和小汤圆同时煮","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request"]}]}],"desc":[],"title":"醪糟小汤圆的做法"} -{"no":127,"id":"87f851710ee34579c421e986306a27cc","name":"麻油拌面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["风干快熟面/任何牌子的快熟面（不需要调味料）","麻油","胡椒粉","老抽","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["水 1 升","快熟面 1 块","麻油 3 勺","老抽 10 克","盐 30 克（可选，这 30g 盐不会被全部食用）","胡椒粉 10 克","生抽 5 克（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将水倒入锅中并煮沸 （喜欢吃 q 弹面的同学，可在水里加入 30 克盐，用盐水煮出来的面会比较 q 弹）","将快熟面放入锅中 3 分钟（也可参考当下品牌快熟面的烹饪时间）","当面开始散了可以开始搅拌，让面受热均匀","将水滤干把面倒入碗中","按照上面的计量放入麻油，老抽，胡椒粉，生抽（可选）","筷子搅拌均匀","一道简单即省钱的懒人麻油拌面就完成啦"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["想必大家都会有节约开销的时刻吧，附上个人耐吃又省钱的食谱。不需要太多的步骤简单的煮，捞，吃。","单身的朋友懒惰出门，又不想花钱，简简单单就一餐。\n非单身的朋友想存钱，让女友花钱，简简单单就一餐。"],"title":"省吃俭用懒人麻油拌面的做法"} -{"no":128,"id":"3a000f4d1ab096e5a184d38d9bab0aec","name":"麻辣减脂荞麦面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["调味料：火锅底料、花生酱、全脂牛奶、生抽、辣椒油、醋、花椒油","原料：半干荞麦面、娃娃菜、生菜","洗菜盆、直径 18cm 的小锅"]},{"type":"heading","text":"建议购买方案："},{"type":"list","items":["荞麦面：pdd买食尚烩荞麦面，一包400g，价格4.9元，可以做4份","火锅底料：某宝小龙坎传统清油火锅底料味道最佳，29.8元一包，可以做20份","花生酱：pdd莺歌花生酱 24.8元两瓶，可以做68份","花椒油：pdd五丰黎红花椒油400ml,32元两瓶，可以做80份","其他：随便，不会影响到口味"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["半干荞麦面 100g","娃娃菜 8 片（共 150g）","生菜 6 片（共 80g）","火锅底料 25g","花生酱 15g","全脂牛奶 150ml","生抽 6ml","辣椒油 10ml","醋 20ml","花椒油 10ml","水 500ml"]}]},{"text":"操作","content":[{"type":"list","items":["娃娃菜、生菜洗好，备用","锅内倒入 500ml 水，开大火，将荞麦面和娃娃菜放进去，等待水沸腾","水沸腾后，转小火，加入火锅底料、花生酱、牛奶、生抽、辣椒油，煮 10 分钟","加入生菜，煮 2 分钟","加入醋、花椒油，关火，直接端着小锅开吃。"]}]},{"text":"附加内容","content":[{"type":"list","items":["一定要选半干荞麦面，口感最好","可以随意添加其他东西，比如火锅丸、蛋饺等","火锅底料、花生酱、牛奶一定要加，口味三大巨头","如果不能吃酸，可以不加醋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["麻辣减脂荞麦面做法非常简单，不需要任何厨艺基础。\n一份 298 千卡，美味+便宜+减脂，只需要 20 分钟就可以完成。"],"title":"麻辣减脂荞麦面的做法"} -{"no":129,"id":"cc2754fe92ecdc562ec7fe655be9e510","name":"示例菜","category":"template","detail":[{"text":"原料和工具","content":["","","",{"type":"list","items":["咖喱块（推荐品牌好侍）","土豆"]}]},{"text":"计算","content":["","","","","","每份：",{"type":"list","items":[["咖喱块 115g",""],["土豆 2 个（每个土豆约 120g，共 240g）",""],["食用油 10-15ml",""]]}]},{"text":"操作","content":["","","",{"type":"list","items":["土豆去皮、切成不超过 4cm 的大块，备用","咖喱块切碎，增加接触面积加速溶解，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高",[["放入土豆，保持翻炒至土豆",{"type":"em","text":"变软"},"（可以用筷子确认）"],""],[["加水没过所有食材，沸腾后，将火调小然后",{"type":"strong","text":"等待 15 - 20 分钟"}],""],"关火，加咖喱并搅拌，等待直至咖喱融化",["再开火，缓慢",{"type":"strong","text":"搅拌 10 分钟"},"，防止糊锅"],["在外观",{"type":"em","text":"呈粘稠状态"},"后关火，盛盘"]]}]},{"text":"附加内容","content":["",{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。\n",{"type":"link","text":"世界美食教程的微博视频","href":"http://t.cn/EJ77yFy"}]},"","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。",""]}],"desc":["","","","","",{"type":"image","text":"示例菜成品","href":"cloud://cloud1-9g17b7v0e010c809.636c-cloud1-9g17b7v0e010c809-1309933988/q-sign-algorithm=sha1&q-ak=AKIDEtlVWBD_1DHMljf14I7zwdbf5Q9FmfOldHVOFqQYx-BuVsbAMtc7ki_biz42UWQY&q-sign-time=1647145859;1647146759&q-key-time=1647145859;1647146759&q-header-list=&q-url-param-list=&q-signature=f32e03a71d25506460bede7df771c9fd6729c8e5"},"","示例菜是一道简单易做的菜。富含 DHA 和蛋白质。一般初学者只需要 3 小时即可完成。还有美容效果哦~"],"title":"示例菜的做法"} diff --git a/data.json b/data.json index b7304f6..e7069a2 100644 --- a/data.json +++ b/data.json @@ -1,199 +1,364 @@ -{"no":0,"id":"1c92009b9638ee8f6124d3970b960e64","name":"咖喱炒蟹","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青蟹（别称：肉蟹）","咖喱块（推介乐惠蟹黄咖喱）","洋葱","椰浆","鸡蛋","生粉（别称：淀粉）","大蒜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["肉蟹 1 只（大约 300g） * 份数","咖喱块 15g（一小块）*份数","椰浆 100ml*份数","鸡蛋 1 个 *份数","洋葱 200g *份数","大蒜 5 瓣 *份数"]}]},{"text":"操作","content":[{"type":"list","items":["肉蟹掀盖后对半砍开，蟹钳用刀背轻轻拍裂，切口和蟹钳蘸一下生粉，不要太多。撒 5g 生粉到蟹盖中，盖住蟹黄，备用","洋葱切成洋葱碎，备用","大蒜切碎，备用","烧一壶开水，备用","起锅烧油，倒入约 20ml 食用油，等待 10 秒让油温升高","将螃蟹切口朝下，轻轻放入锅中，煎 20 秒，这一步主要是封住蟹黄，蟹肉。然后翻面，每面煎 10 秒。煎完将螃蟹取出备用","将螃蟹盖放入锅中，使用勺子舀起锅中热油泼到蟹盖中，煎封住蟹盖中的蟹黄，煎 20 秒后取出备用","不用刷锅，再倒入 10ml 食用油，大火让油温升高至轻微冒烟，将大蒜末，洋葱碎倒入，炒 10 秒钟","将咖喱块放入锅中炒化（10 秒），放入煎好的螃蟹，翻炒均匀","倒入开水 300ml，焖煮 3 分钟。","焖煮完后，倒入椰浆和蛋清，关火，关火后不断翻炒，一直到酱汁变浓稠。","出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":[["做法参考：",{"type":"link","text":"十几年澳门厨房佬教学挂汁的咖喱蟹怎么做","href":"https://www.bilibili.com/video/BV1Nq4y1W7K9"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["第一次吃咖喱炒蟹是在泰国的建兴酒家中餐厅，爆肉的螃蟹挂满有蟹黄味道的咖喱，味道真的绝，喜欢吃海鲜的程序员绝对不能错过。操作简单，对沿海的程序员非常友好。"],"title":"咖喱炒蟹的做法"} -{"no":1,"id":"4c1da71cdcbc9f07ca0704ae36551ebb","name":"小龙虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小龙虾","油","香叶","八角","桂皮","青花椒","花椒","子弹头辣椒","葱姜蒜","郫县豆瓣","黄豆酱","啤酒","生抽","盐"]}]},{"text":"计算","content":["以下是两斤小龙虾的量，按比例调整就好。",{"type":"list","items":["小龙虾 = 2 斤","油 = 70 毫升（这是平时炒菜 3 倍量）","香叶 = 两片","八角 = 一个","桂皮 = 3 克","青花椒 = 10 克","花椒 = 10 克","子弹头辣椒 = 5 克","葱 = 一根大葱","姜 = 30 克","蒜 = 7 瓣大蒜","郫县豆瓣 = 30 克","黄豆酱 = 30 克","啤酒 = 500 毫升","生抽 = 30 毫升","盐 = 10 克"]}]},{"text":"操作","content":[{"type":"list","items":["小龙虾刷干净去虾线，葱切 2cm 葱段，姜蒜切末。","烧油，油微热, 下香叶、八角、桂皮、青花椒、花椒、子弹头辣椒。","香料出香气之后下锅葱姜蒜","葱姜蒜爆香后，加入郫县豆瓣、黄豆酱，炒出红油。","下小龙虾，翻炒至变色。","加入啤酒，等啤酒烧开后加入生抽，盐。","将小龙虾完全煮熟后出锅。"]}]},{"text":"附加内容","content":["饭店应该都是油炸一遍，家庭油炸的话，太浪费了，所以在这个菜谱里用油比炒菜油多一些煎一下，实测同样好吃。","去虾线后的虾肉比不去虾线的虾肉口感差一些，并且小龙虾去虾线对新手是一个挑战，能接受虾线的情况下不去虾线也可以。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"在家里做的小龙虾，肉质细嫩，鲜嫩多汁，干净卫生。"],"title":"小龙虾的做法"} -{"no":2,"id":"8d62749ad4a93291a964d23b5e9ab7c6","name":"微波葱姜黑鳕鱼","category":"aquatic","detail":[{"text":"原料和工具","content":["原料：",{"type":"list","items":["黑鳕鱼，带皮"]},"调味料：",{"type":"list","items":["青葱","姜","料酒","酱油","芝麻油","花生油"]},"工具：",{"type":"list","items":["密封袋"]}]},{"text":"计算","content":["每 2 份：",{"type":"list","items":["黑鳕鱼，带皮，2 片，450g（本菜谱主角，所有调料可根据鳕鱼的实际重量进行比例调整）","青葱，葱白，25g。","青葱，葱绿，10g。","姜，13g。","料酒，5mL。","酱油，25mL。","芝麻油，2mL。","花生油，50mL。"]}]},{"text":"操作","content":[{"type":"list","items":["鱼片分别放入密封袋，鱼皮向下放在盘子中。","取葱白切丝 25g，姜去皮后切丝，10g，混合在一起后分成两半，分别放在袋内鱼片上。","每个袋子倒入 2.5mL 料酒。",["封好密封袋，放入微波炉中，中火（800 瓦）微波至",{"type":"em","text":"不透明且容易散开"},"时（约 3.5-5 分钟），从袋中取出鱼片。"],"去除青葱和姜。","取酱油 25mL，芝麻油 2mL，混合均匀后平均淋在两片鱼片上。","取葱绿切细丝 10g，姜去皮后切丝 3g，混合后分成两份撒在鱼片上。","取花生油 50mL，在小锅中加热至 190℃。","将热油淋到放油葱绿的鱼片上，立刻上桌。"]}]},{"text":"附加内容","content":[{"type":"heading","text":"使用海鲈鱼、罗非鱼、大比目鱼或者龙脷鱼"},"| 鱼类 | 是否切片 | 重量 | 微波时间 |\n| - | - | - | - |\n| 海鲈鱼 | 整条 | 450g | 6.5 分钟 |\n| 罗非鱼 | 整条 | 800g | 6 分钟 |\n| 大比目鱼 | 切片 | 170g | 2.25 分钟 |\n| 龙脷鱼 | 切片 | 170g | 1.5 分钟 |",{"type":"heading","text":"其他变化"},{"type":"list","items":["如果想让香气更为浓郁，在微波前可将葱姜与料酒均匀涂抹在鱼片的两侧，再进行微波加热。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜改编自西雅图 Veil 餐厅主厨 Johnny Zhu 的母亲 Margaret Lu 的菜谱。卢女士原菜谱是使用罗非鱼来做这道菜，Johnny 改为鳕鱼，但也可以用大比目鱼鱼排，或者海鲈鱼、鳟鱼等。每种鱼的密度有差别，烹饪时间要做微调。"],"title":"微波葱姜黑鳕鱼的做法"} -{"no":3,"id":"1945f8c72fd0da53f003bab173be1750","name":"烤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["草鱼（农贸市场或者超市让店家杀掉，去除不要的器官）","大葱","料酒","白胡椒粉","食用盐","大蒜","桂皮","八角","香叶","青花椒","干辣椒段","灯笼椒","火锅底料（随意）","千张","绿豆芽","洋葱","豆瓣酱","芹菜段","熟花生米","白芝麻","香菜（放更好吃，根据个人口味可放可不放）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["草鱼 大约三斤","大葱 半根","食用油 20ml","料酒 10-15ml","食用盐 5-10g","白胡椒粉 5g-10g","桂皮 一小片","八角 两个","大蒜粒 八个","香叶 两张","青花椒 一小把","干辣椒段 10 个","灯笼椒 4 个","芹菜段 两根","洋葱 半个","千张 一张"]}]},{"text":"操作","content":[{"type":"list","items":[["草鱼（一般 3 斤 ）从背部切开，两面沿着鱼的背部往下划几刀，不要划到鱼肚皮，不然不易定型",{"type":"list","items":["可以用热水浇在鱼身上洗去粘液或者用刷子在流动水龙头下面不停的刷洗，直到摸着没有黏糊糊的手感。"]}],"把鱼放到容器中，加入料酒，10g 白胡椒粉，5g 食盐抹匀腌制二十分钟入味。","把半根大葱切成一块一块，大蒜粒中间切开，和八角香叶桂皮放在一个容器中","干辣椒段中间一分为二切开并和灯笼椒装在一个容器中","芹菜切小段","豆芽焯水","千张焯水切成丝","洋葱切成丝。",["烤制鱼",{"type":"list","items":["家里有烤箱的可以在烤盘刷上底油，鱼皮朝下，直到烤制两面金黄，然后撒上孜然粉","如果没有烤箱，可以热锅热油，锅的两边撒上 2g 食盐，下入草鱼开始煎，刚下入的时候不要着急翻动，等一面定型后再翻面，煎制两面金黄，撒上孜然粉，出锅装在盘子里准备。"]}],"锅中撒上 20ml 食用油，等到油热后，把大葱大蒜八角香叶倒入炒香","加上一包火锅底料的一半和 15-20g 豆瓣酱，炒出红油","加入 5g 白糖，10g 食盐，5ml 生抽调味，倒入和食材齐平的清水煮开","依次下入芹菜段，豆芽，千张丝，不用煮熟，稍微烫一下后铺上洋葱丝，放上烤鱼","加入干辣椒，灯笼椒，青花椒","另一个锅烧油，油热后浇在刚加入的辣椒上面激发出香味","最后撒上熟花生米，葱花，白芝麻，香菜","煮 5-6 分钟，美味即成。"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":[{"type":"list","items":[["技术总结：上述",{"type":"list","items":["这道菜的食盐，胡椒粉，孜然粉，食用油，生抽，白糖等的使用量，根据个人口味和食材比例做决定，并不需要严格按照上述分量来做。"]}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"烤鱼的做法"} -{"no":4,"id":"c61374357150d4f154481d0f602c9afd","name":"清蒸生蚝","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["生蚝","葱","蒜","姜","酱油","刷子"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 1 升","生蚝 6 个","葱 3 颗","蒜 6 瓣","姜 1 小块","酱油 每个生蚝 1 ml"]}]},{"text":"操作","content":[{"type":"list","items":["将生蚝用刷子刷干净（没有刷子用牙刷）。","蒸锅中放水，将蒸屉放上之后，将 6 个生蚝平铺在蒸屉,使用 50%功率，蒸 3 分钟。","用右手拿着湿抹布掀开烫锅盖，将每个生蚝的外壳掀开一半去掉，生蚝的凸面向下，平面向上，每个放 1 根姜丝,10g 蒜末放到生蚝上。","关上烫锅盖，100%功率蒸 3.5 分钟。","停火，用右手拿着抹布掀开烫锅盖，每个放 5ml 酱油。","盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"清蒸生蚝的做法"} -{"no":5,"id":"dfb180812517038ef48220686bc7bf6c","name":"清蒸鲈鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲈鱼（害怕杀鱼的同学可以让店家帮忙杀）","香葱","姜","食用油","蒸鱼豉油","料酒","食用盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲈鱼 一条","香葱 三根","姜 一块","食用油 10-15ml","蒸鱼豉油 10-15ml","料酒 10-15ml","食用盐 5-10g"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片切丝、香葱的葱白切段，葱绿切丝，切丝后放入冷水浸泡备用。","鲈鱼处理好后洗净，用厨房纸擦干，两面分别划几刀，用盐洗掉鱼身的粘液，并用 10g 盐抹遍鱼身的内外，腌制 10 分钟以上。","补充一个鲈鱼改刀和摆盘的方法，改刀后可以让鲈鱼立起来蒸，均匀受热，同时吃起来更加方便，无需翻面。",{"type":"image","text":"改刀","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"摆盘","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"鱼肚内塞上姜和葱白，鱼身也撒上姜和葱白，量为备用的一半。蒸鱼的碟子用筷子将鱼跟碟子隔开蒸","水烧热感觉到水温后放进入鱼","大火清蒸 10 分钟。","蒸好的鱼，用干净的盘子装起来并去除身上姜蒜","鱼身浇上 15ml 蒸鱼豉油","鱼身重新撒上姜和葱丝，锅内加上 10ml 食用油并烧热，将食用油淋至鱼身即可出菜"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["这道菜属于有手就行，关键点在于火候，鱼的大小跟火候都会相关，太久会导致鱼肉太老极度影响口感，太短会导致部分鱼肉没熟。所以大火蒸鱼一般是 10 分钟内较佳。","切记蒸鱼需要用筷子隔开装鱼的盘子，这样做的好处有两点：",{"type":"list","items":["1、鱼在蒸的过程中会将水滴到盘子，如果鱼直接接触会导致鱼食用时会腥。","2、能够将鱼均匀受热。"]},"这道菜难度系数简单，而且味道非常棒哦","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"清蒸鲈鱼的做法"} -{"no":6,"id":"9465ac50092d0b90efc8a1e041829347","name":"白灼虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["活虾","洋葱","姜","蒜","葱","食用油","酱油","料酒","芝麻","蚝油","香醋"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["虾 250g * 份数（建议 1-2 人份）","葱 一根","姜 一块","洋葱 一头","蒜 5-8 瓣","食用油 10-15ml","料酒 20 ml","酱油 10-15ml","芝麻 一把","香醋 10 ml","蚝油 10 ml"]}]},{"text":"操作","content":[{"type":"list","items":["洋葱切小块，姜切片，平铺平底锅。","活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。","倒入国内料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。",["和上一步并行操作，制作蘸料：",{"type":"list","items":["葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋，搅拌之。","油烧热，淋入蘸料。"]}],"虾出锅，用干净的盘子装好。"]},{"type":"image","text":"白灼虾","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":[{"type":"heading","text":"技术细节"},{"type":"list","items":["开始不能大火、防止糊底。","如果锅盖有通气口、时间要相应调节一下（考虑增加 30 秒中火）。","蘸料其实也是可选的、也可以是纯的醋，大自然馈赠的鲜虾在没有水带走冲淡鲜甜的情况下口感味道都非常棒的。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["白灼虾非常适合程序员在沿海地区做，类似于清蒸鱼：简单容错、有营养、有满足感，甚至很好看。"],"title":"白灼虾的做法"} -{"no":7,"id":"c213437d1ca248279ccbd1b1703b9347","name":"糖醋鲤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲤鱼","番茄酱","白糖","白醋","淀粉","盐","葱","姜","料酒","香菜一颗","盆（两个）","菜刀一个","笊篱一个、锅铲一个"]}]},{"text":"计算","content":["注意，该菜只有 3 人以上版本（过大或太小的鱼都是不合适的），所以不需要公式计算，特别适合家庭聚餐时食用，如年夜饭",{"type":"list","items":["鲤鱼 = 约 3 斤","清水 = 50g","番茄酱 = 40g","白糖 = 20g","白醋 = 10g","淀粉 = 10g","盐 = 30g","大葱 = 30g（约半颗）","姜 = 30g","料酒 = 25g"]}]},{"text":"操作","content":[{"type":"list","items":["将鱼清洗干净，确保无鱼鳞等异物","将鱼头朝左，鱼肚朝下，右手持刀。刀竖直切下 1cm，按紧鱼身往左片 3-4cm，再将鱼片中间轻轻划一刀","将鱼放进盆里，然后将大姜切片，大葱切段（随便切切就行了，主要是需要去腥味）","用吃奶的力气将大葱大姜里的汁水挤到盆中","加入 20g 盐，25g 料酒，然后给鲤鱼搓个澡，涂抹均匀",[{"type":"image","text":"腌制","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},""," （腌鱼时间越长，鱼腥味就越小，推荐腌 30 分钟以上）"],"找个干净的盆，加入 100g 面粉、200g 淀粉、180g 水、5g 盐，用手将其搅拌均匀，面糊此时粘稠呈可拉丝状态，然后打入一个鸡蛋，再次搅匀","等待 30 分钟","将鱼放在案板上，用干毛巾将鱼身上的水擦干（这样可以更好的挂糊）","将盆冲洗干净，用干毛巾擦干","起锅烧油，加入约 1L 的油，将油温烧至 7 成热，约 200-240 度","捏起鱼的尾巴，将鱼头沉入锅底，用勺子往鱼的身上淋热油，待面糊成型后，将鱼慢慢放入锅中，拿锅铲轻轻铲起鱼的头部，然后垫上笊篱。防止底部炸糊。","准备一个盛鱼的盘子，放在锅的旁边。","用锅铲从鱼身处轻轻铲入，两个工具配合鱼翻个身。再炸两分钟，还是同样的方式（笊篱托着鱼头，锅铲托着鱼身，将鱼盛入盘中）","将锅中的油倒入擦干的盆中，放置一边，然后将锅刷干净","将 50g 清水、40g 番茄酱、20g 白糖、10g 白醋放入小碗中，搅拌均匀","再准备一个小碗加入 10g 淀粉、10g 水，搅拌成水淀粉","开大火将锅烧热，然后倒入之前准备的料汁，大火烧开，转小火","加入调好的水淀粉，边倒边搅拌，然后 20 秒后关火","将熬好的糖醋汁用勺子均匀地浇在鱼身上，可以加点香菜或葱花点缀，糖醋鲤鱼就做好了",[{"type":"image","text":"成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},""," 这里的糖醋汁熬的有点稠了......"]]}]},{"text":"附加内容","content":["这道菜难度系数算中等吧，对新手还是不太友好的......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"糖醋鲤鱼的做法"} -{"no":8,"id":"383669bf417e2f621b5521cf85fb853a","name":"红烧鱼头","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，尽量另准备一把菜刀，超市或市场上均有廉价且刀片更厚的菜刀，刀片厚度在 5-7mm 为最佳。","大葱、姜、大蒜、香菜、美人椒","油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒","八角、干辣椒","鱼头一个","注：市场直接贩卖的鱼头一般分为两种：白鲢、花鲢。前者价格便宜，后者价格略贵，但口感也更佳！"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2 人食用的版本。",{"type":"list","items":["鱼头一个","大葱 200g","姜 80g","蒜瓣 3-4 个","美人椒 1/4 个","香菜 4 棵","八角两个，干辣椒五个"]}]},{"text":"操作","content":[{"type":"heading","text":"原材料准备"},{"type":"list","items":["葱、姜、蒜、香菜、美人椒分别清洗干净。","干辣椒与八角稍微冲洗即可。","大葱切两半。后半段大葱（葱白处）切段，每段长度约 4cm。前半段（葱叶处）先切段，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","大蒜拍碎。","拿出两棵香菜去根，切为 1.5cm 香菜碎。","将美人椒切为厚度为 3mm 的辣椒圈。","干辣椒切四段。"]},{"type":"heading","text":"腌制鱼头"},{"type":"list","items":["注：下文所述的鱼身是购买鱼头时所附带的鱼肉。","将鱼头去鳞，清洗鱼头处未被清理干净的内脏。","剁去鱼鳍、清理鱼鳃。",["将鱼头下巴与鱼身连接的地方剁开，鱼身剁块，鱼头剁成四/六瓣。",{"type":"list","items":["注：鱼的处理很难用文字完全表述，可以搜索鱼头处理相关视频。"]}],"将剁好的鱼头进行清洗，最好洗掉鱼块上滞留的血水。","将清洗好的鱼块放入盆中，加入 5g 盐、10g 生抽、10g 料酒。放入葱（前半段切碎的那个）、1/3 姜片。将其拌匀，静置 1-2 小时。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["加入 30ml 油，等待锅热...",["油热，将锅关至小火",{"type":"list","items":[["如果不明白为何要这样做，请查看",{"type":"link","text":"学习炒与煎","href":"../../tips/learn/学习炒与煎.md"},"中的翻炒辅料。"]]}],"放入姜片，慢慢翻炒，以姜片中的大部分汁水被炒出，以金黄色为准。","放入葱段，翻炒至葱段略显发白。","放入蒜碎、八角、干辣椒，翻炒 5 秒。","将腌制好的鱼头倒入锅中，翻炒 2-3 分钟。","倒入 500ml 清水，加入 2g 盐、3g 鸡精、5g 生抽、3g 老抽、5g 料酒、2g 黑胡椒粉、3g 陈醋。","将两棵香菜放入锅中，盖上锅盖。","调至大火，将水烧开。","调至中火，慢焖入味。","当汤汁减少一半时，打开锅盖。","调至大火收汁，汤汁剩余 1/3 时，关火盛至小盆中。","注：将锅中的汤汁均匀淋到鱼头上，盛盘时可以将锅中煮的香菜放入小盆底部，这样能让成品菜好看又好吃。","将香菜放至已经盛出的鱼头上，把切好的美人椒圈放在香菜之上。","色香味俱全的红烧鱼头出炉！"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"list","items":[[{"type":"strong","text":"WARNING"}," 如果没有使用过菜刀剁过肉类食物，那么并不推荐使用该菜单！！！"],"在操作中，锋利的菜刀可能会划伤手指，请一定要小心。"]}],"title":"红烧鱼头的做法"} -{"no":9,"id":"4b2beca30fbffdf3a4efc85a049c2cd8","name":"红烧鲤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大葱、姜、大蒜、干辣椒","油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖","鲤鱼、五花肉"]}]},{"text":"计算","content":[" 2 人食用的版本。",{"type":"list","items":["鲤鱼 （大约 2 斤）","五花肉 100g","大葱 200g","姜 80g","蒜瓣 3-4 个","干辣椒两个","白糖 50g"]}]},{"text":"操作","content":["注：下文所述的鱼是购买时卖家简易处理后的，已刮鱼鳞已去内脏。",{"type":"list","items":["葱、姜、蒜、干辣椒分别清洗干净。","葱白处切段，每段长度约 4cm，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","一个大蒜拍碎切末，其余蒜切为二瓣。","干辣椒切四段。","五花肉切片，约 4cm*4cm。","清洗鱼。","鱼背肉厚处拉几道斜口，方便入味","锅里多倒点油，烧至 7 成热（刚刚开始冒烟），下入鱼炸 1 分钟至鱼皮稍稍变硬捞出备用（注意不要一下锅就拨弄鱼，等炸一会再拨弄、翻面），炸鱼的油倒出，锅里留一点底油","将锅里底油烧热，下入五花肉，煸出香味。","放入干辣椒、葱、姜、蒜瓣，翻炒 1 分钟。","将炸好的鱼倒入锅中。",["沿锅边倒入",{"type":"list","items":["50ml 料酒","50ml 陈醋","50ml 味极鲜","20ml 老抽调色","5ml 蚝油提鲜","5g 匙盐","50g 白糖","清水没过鱼面。"]}],"调至中火，将水烧开。","调至小火，慢焖入味。","15 分钟 后，打开锅盖，挑出锅里的葱、姜、蒜、干辣椒。","调至大火收汁，汤汁剩余 1/4 时，撒点蒜末，关火盛出。","红烧鲤鱼出锅！"]}]},{"text":"附加内容","content":["基于下列原因，需要在红烧鲤鱼中添加五花肉：",{"type":"list","items":["五花肉煸炒的时候会出猪油，相比较于植物油，动物油脂更香。","煸炒至金黄的五花肉炖煮过后吃起来也很香的，相当于配菜。","鱼类本身脂肪含量少，所以香味欠缺，着重的是肉质的口感。所以一般做鱼类菜都建议用猪油，想要一锅奶白香醇的鱼汤。猪油是最好的选择~"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"红烧鲤鱼的做法"} -{"no":10,"id":"69651a4a0acfc5520941f32a67fc2c12","name":"葱烧海参","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["泡发好的海参",{"type":"image","text":"海参","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"大葱葱白"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["泡发好的海参（北极参） 4 个","大葱葱白 1 根大葱的葱白即可","食用油 20-25ml","耗油 20g","生抽 5g","白糖 2g","淀粉 2g"]}]},{"text":"操作","content":[{"type":"list","items":["葱白切成 1cm 的段，备用。","海参切成 1cm 的段，备用。",["准备一个空碗，倒入 20g 耗油， 10g 生抽， 2g 白糖，搅拌均匀。",{"type":"image","text":"料汁","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"另一个空碗倒入淀粉，水，制备水淀粉，勾芡用。","热锅，锅内放入 20ml - 25ml 食用油。等待 10 秒让油温升高。",["放入葱白，调",{"type":"em","text":"小火"},"，注意不要让葱白变焦。大概煎 3-5 分钟即可。",{"type":"image","text":"葱白","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"用筷子夹出葱白，放入盘中备用。",["倒入调好的料汁，炒香，",{"type":"strong","text":"等待 1 - 2 分钟"}," 。"],"放入切好的海参，翻炒 1 分钟",["加入 100 ml 的水， 中小火， ",{"type":"strong","text":"等待 5 分钟"}],"等待锅中汤汁快干的时候，加入水淀粉，加入前面取出的葱白",["在外观",{"type":"em","text":"呈粘稠状态"},"后关火，盛盘 ",{"type":"image","text":"成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察锅中的水量，如快见底的时候就直接接入水淀粉即可。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"这道菜的做法并不难，就是海参泡发是需要时间的。疫情隔离在家，干海参是过年前存的年货，正好拿出来尝试一下。"],"title":"葱烧海参的做法"} -{"no":11,"id":"4b028d83d1fc29690551be6eabfd348d","name":"蒜蓉虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["海虾","蒜蓉酱","食用油","生抽"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["海虾 8 只","蒜蓉酱 50 g","食用油 20 ml","生抽 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["用刀从从虾头中间切开，切到距离虾尾 1 cm","将蒜蓉酱铺在虾身中间，放在盘子中","锅中倒入热水，将盘子放入锅中，大火蒸 3 分钟","烧热油，倒入虾盘中，倒入生抽"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒜蓉虾是广东省地方传统名菜，色香味俱全。"],"title":"蒜蓉虾的做法"} -{"no":12,"id":"f584ce40ecbaedbf5db71231d672bc39","name":"蛏抱蛋","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蛏子","鸡蛋","食用油","洋葱","淀粉","生抽","鸡精","料酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["蛏子 200 g","鸡蛋 2 个","食用油 100 ml","洋葱 0.25 个","淀粉 20 g","生抽 5 ml","鸡精 5 ml","料酒 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["烧开水，将蛏子放入水中，水煮 2 分钟后，捞上来去壳，放入大碗","往大碗中加入洋葱、生抽、料酒、鸡精、生粉后，充分搅拌","往大碗中打入 2 个 鸡蛋，继续搅拌","起锅烧油，倒入碗中蛏子，煎炸至单面金黄后，翻面继续煎炸"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":[{"type":"list","items":["更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨","闽菜以甜为主，如果吃不惯的可以放弃白糖","可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蛏抱蛋，是流行于福建省福州地区的传统家常菜"],"title":"蛏抱蛋的做法"} -{"no":13,"id":"b9afa3fd6ec09859f66582bf24c8c724","name":"香煎翘嘴鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["翘嘴鱼（肉食性鱼类，肉细腻，口感好）","姜","葱","蒜","青椒","香菜","老抽","白糖","豆瓣酱","料酒","生抽","盐"]}]},{"text":"计算","content":["注：这个量大概是 2-3 个人的量","每份：",{"type":"list","items":["翘嘴鱼：2 斤最佳","姜沫：20g","葱：半根（50 克）","蒜：4 个","香菜：个人口味","老抽：2ml（不太喜欢重口的可以不放）","白糖：10g","干辣椒：4-6 个（根据个人口味选择）","料酒：100ml","生抽：4ml","盐：约 50g 用于腌制鱼","食用油：100ml"]}]},{"text":"操作","content":[{"type":"list","items":["鱼开背杀好（让卖鱼的杀好，千万不要剖腹杀鱼，切记是开背），清洗干净","鱼表面用盐涂抹均匀，倒入料酒约 80ml,姜末 20g，放入冰箱保鲜层进行腌制 1-2 天","取出腌制好的鱼，用绳挂起晾晒至半干（约 1-2 天，具体时间需结合气温与阳光）","食用前请将鱼用清水清洗，沥干水分（防止水遇油飞溅）","开大火将锅烧热，迅速改小火，锅中放油，尽量保持整个锅表面有油，将鱼沿锅边划入锅内（先煎鱼背面）","鱼入锅后（和翻面后），不要着急移动鱼的位置（此时容易破皮），煎约 30 秒后，尝试晃动锅","背面煎约 1 分钟后，翻面煎约 1-2 分钟，煎至两面金黄","等两面都煎好时，把鱼推向锅边一点，留点空间放入豆瓣酱炒香味，放入姜蒜，","炒出佐料香味后，加入料酒，生抽，老抽，倒入热水，水量和鱼平齐或者少点","此时改中大火，煮 5-10 分钟，后放入青椒断，白糖，鸡精，十三香，陈醋","改小火 2-5 分钟，放入葱，香菜，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["切记鱼是开背杀，腌制时，鱼表面涂抹均匀食盐即可，腌制时间，晾晒时间 1-2 天即可","煎鱼全程小火，刚入锅时不要移动鱼，会破皮","青椒断放入后注意观察熟透程度，里面的青椒很好吃，另外香菜最后放","注意火候的切换，豆瓣酱，白糖的调鲜效果，与陈醋的增香效果"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香煎翘嘴鱼","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"香煎翘嘴鱼的做法"} -{"no":14,"id":"879344dba80275ba1a30a8c204c1f6cd","name":"鳊鱼炖豆腐","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鳊鱼（鱼可以让摊主帮忙处理好）","老豆腐","姜","葱","蒜","老抽","桂皮（可选）","冰糖","干辣椒（不吃辣可以不放）","料酒","生抽","盐","八角（可选）","香叶（可选）","热水"]}]},{"text":"计算","content":["注：这个量大概是 2-3 个人的量","每份：",{"type":"list","items":["鳊鱼：550 克","老豆腐：400 克","姜：5 片","葱：半根（50 克）","蒜：4 个","老抽：2ml（不太喜欢重口的可以不放）","桂皮：1 块","冰糖：5 块","干辣椒：4-6 个（根据个人口味选择）","料酒：5ml","生抽：4ml","盐：5-8 克（根据个人口味选择）","八角：1 个","香叶：1-3 片","食用油：10ml","热水：400 克"]}]},{"text":"操作","content":[{"type":"list","items":["鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟","老豆腐切块后放入水中备用","锅中加油，可以放点盐在锅里，防止煎鱼的时候粘锅，把腌制的鱼用厨房纸擦干水分，把鱼放到锅中，两面都煎一下","等两面都煎好时，把鱼推向锅边一点，留点空间放入葱姜蒜，干辣椒，香叶，八角炒出味道","炒出佐料香味后，加入料酒，生抽，老抽，冰糖，桂皮，倒入热水，水量和鱼平齐或者少点","大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火","小火烧 10-15 分钟，然后大火收点汁，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["鱼的两面，各煎 2-4 分钟即可","煎鱼的时候全程中小火","最后出锅时，加入一些切碎的大蒜，味道会更好"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鳊鱼炖豆腐","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"鳊鱼炖豆腐的做法"} -{"no":15,"id":"3a48e3a8e2d2c486a253599e937c16f7","name":"黄油煎虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲜虾（强推肉质紧实的九节虾，普通明虾也可以）","黄油（推荐安佳，一次用一小盒 7g）","黑胡椒粒（瓶磨的那种）","生抽","盐","白糖","米酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜虾 300g","黄油 7g","黑胡椒粒 大概 15ml","食用油 45ml","生抽 10ml","米酒 5ml","白糖 10ml","盐 2.5ml"]}]},{"text":"操作","content":[{"type":"list","items":["鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用","调制酱汁：小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用","中大火热锅，热锅内放入食用油，等待 10 秒让油温升高","虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒","虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒","大火翻炒 15 秒收汁即可装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["虾开背才更好入味，不过处理时切记切记小心用刀，新手容易伤到手",{"type":"link","text":"冯小厨的菜谱","href":"https://www.bilibili.com/video/BV1g541177cd"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"黄油煎虾是一道制作相对简单、风味极佳的菜式，主要耗时在于处理活虾，总耗时在一个小时内，适合初学者进行烹饪。"],"title":"黄油煎虾的做法"} -{"no":16,"id":"16254caa4ca8ccc3da3423a945b50677","name":"吐司果酱","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜吐司","果酱","面包机"]}]},{"text":"计算","content":[{"type":"list","items":["吐司两片","果酱足够涂满一面土司的量"]}]},{"text":"操作","content":[{"type":"list","items":["将吐司放入面包机","设置好档位,时间到了会自动弹出","两分钟后吐司加热完成弹出","先取出一片吐司,涂满果酱再盖上另一片吐司即可","用餐巾纸包一下可以边走边吃也可以吃完再出门"]},"两分钟快速搞定,操作很简单,味道十分美味,十分适合程序员。耗时短,不会产生额外垃圾,也不需要清洗工具什么的。"]},{"text":"附加内容","content":["面包机一般不会超过一百块,吐司去楼下超市或美团买菜送上门,一般一包十块钱八片,保质期比较短,很干净卫生。","这里果酱推介一下山姆超市的草莓果酱，很甜。他们家的蓝莓酱倒是一般般，感觉没啥味。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["饱腹感的懒人快速营养早餐，2 分钟 搞定"],"title":"吐司果酱的做法"} -{"no":17,"id":"4d97db0778bb6123d340463d9c94ba3f","name":"太阳蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","盐","油","分可控火候微波炉或不可控火候微波炉（定义和分辨方式请见附加内容）","筷子或牙签"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋的用量为 1 个。","盐的用量为 鸡蛋的个数 - 1g。","油的用量为 鸡蛋的个数 - 5ml。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"可控火候微波炉"},{"type":"list","items":["准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。","取出一个鸡蛋，打入小碗。","蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。","放入微波炉，中火 3 分钟。"]},{"type":"heading","text":"不可控火候微波炉"},{"type":"list","items":["准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。","取出一个鸡蛋，打入小碗。","蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。","放入微波炉，1 分钟。","while（太阳蛋 否 大面积成固体状） 用微波炉打(30s);"]}]},{"text":"附加内容","content":["while（太阳蛋的熟度 不符合 个人口味） 用微波炉打（1 分钟）;",{"type":"heading","text":"不可控火候微波炉"},{"type":"list","items":["定义： 即无法控制火候仅能控制时长的微波炉。","辨别方法： 若在微波炉操作面板上无法找到小火，中火， 大火等字样即为不可控火候微波炉"]},{"type":"heading","text":"可控火候微波炉"},{"type":"list","items":["定义：即能控制火候又能控制时长的微波炉，","辨别方法： 若在微波炉操作面板上能找到小火，中火，大火等字样即为可控火候微波炉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"太阳蛋的做法"} -{"no":18,"id":"8421677b9d5f268123e2a3f141facb40","name":"微波炉蛋糕","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["微波炉","能放进微波炉的容器","黄油","面粉","泡打粉（不加吃着像饼）","鸡蛋"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋🥚 1 个","面粉🍚 15g","泡打粉🍚 2.5g","白（红）糖🍬 10g","盐🧂 1g"]},"（口味可选）",{"type":"list","items":["咖啡粉☕","巧克力🍫","麦片🍿","牛奶🥛","坚果🥜","饼干屑🍪","香蕉🍌","非黑暗料理🍆"]}]},{"text":"操作","content":[{"type":"list","items":[["加入以下食材，注意不要超过容器的 3/4",{"type":"list","items":[["挖半个鸡蛋大的黄油放进容器, 在微波炉",{"type":"strong","text":"加热 15 秒"},"至融化"],["将",{"type":"strong","text":"巧克力/香蕉"}," 融化/搅碎成 ",{"type":"strong","text":"颗粒/糊状"}],"打入一个鸡蛋并打散搅和","15g 白（红）糖（甜党可以多加些） （见附 4）",["加入 1g 盐 (",{"type":"strong","text":"如果后续的口味食材含盐需自己斟酌"},")"],"加入 2.5g 泡打粉","加入 15g 面粉（筋度没太大影响）","**加入任何喜欢的口味食材!**（坚果与饼干等干食材不是现在放）","搅和至看不见干粉的稠酸奶状","加入可选的干燥食材（不包括冲泡粉）在顶端"]}],"夸赞一下自己🥰",["微波炉（高火）加热 ",{"type":"strong","text":"1分钟"}," （至蓬松蛋糕形态）"],"取出杯子（烫手啊啊啊啊↑）并拍朋友圈就可以吃了"]}]},{"text":"附加内容","content":[{"type":"list","items":["在夸赞自己之前的操作可以重复多遍做出更大的蛋糕","泡打粉用来让蛋糕更蓬松 大多不含铝 几块钱一包 可以买了在家备着",{"type":"strong","text":"食材不要超过容器的3/4!!"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["微波炉\"叮\"蛋糕，大约需要 2 分钟 就能搞定！"],"title":"微波炉蛋糕的做法"} -{"no":19,"id":"20b02c3ad9abfb81b7f3e1e5bf1b6b8d","name":"桂圆红枣粥","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["糯米（或大米）","红枣","桂圆"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["糯米 100g","红枣 15 颗","桂圆 15 颗"]}]},{"text":"操作","content":[{"type":"list","items":["将桂圆肉扒出，用清水洗两次，放入碗中浸泡 10 分钟","红枣用清水洗两次，放入碗中浸泡 10 分钟","糯米放入电饭锅中，清水淘米两次后，加入 2000ml 水","将桂圆和红枣加入电饭锅","打开电饭锅煮饭模式，1 小时后粥成"]}]},{"text":"附加内容","content":["对粥的稀稠程度有不同喜好的朋友可以酌情增加或减少水的用量，煮出来的粥是甜的，可以通过控制加入桂圆的数量控制甜度","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["桂圆红枣粥，甜口。补血安神，健脑益智，补养心脾。制作时间需要 70 分钟。"],"title":"桂圆红枣粥的做法"} -{"no":20,"id":"fcbe4fc6ed0d3dceece49a272d1d6f5e","name":"水煮玉米","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜玉米","放得下玉米的锅","水","盐","糖（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["一个带皮玉米","淹过玉米约半节指头的水","煮玉米的时候，开始和淡盐水，差不多 2 克盐加 50ml 的水","根据口味选择加或者不加糖（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将新鲜玉米剥去外皮，剩部分玉米皮入锅","加入淹过玉米约半节指头的水，加盐和糖","水煮开之后转至小火，加盖继续煮 15-20 分钟，玉米煮久点没事。","煮熟后沥干水分，冷却后食用。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["大约 15 分钟可以完成制作。"],"title":"水煮玉米的做法"} -{"no":21,"id":"1ac71e469ca48c46d9282922a0623c84","name":"溏心蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","电锅","水","秒表（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 1 颗或更多（只要您的电锅装得下，不管有几颗鸡蛋都可以）","淹过鸡蛋约 2 公分的冷水"]}]},{"text":"操作","content":[{"type":"list","items":["将鸡蛋放入电锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动","倒入淹过鸡蛋约 2 公分的冷水","开盖，使用最大功率加热至水滚起（大约 85 - 95 度，稍微滚动，不需完全沸腾）",["关火，盖上盖子，让鸡蛋静置。",{"type":"list","items":["想要中央有流动的蛋黄，需静置 6 分钟","若想要完全煮熟的易碎蛋黄，需静置 10 分钟"]}],"沥干水分，用冷水冲洗鸡蛋约 1 分钟，即可去壳食用。"]}]},{"text":"附加内容","content":["如果觉得鸡蛋不够熟的小伙伴可以依照自己的喜好添加更多的水。",[{"type":"strong","text":"警告"}," 溏心蛋有沙门氏菌感染的风险。不建议静置 5 分钟以内。"],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["喜欢健身的小伙伴可以在每颗鸡蛋中获得 6 克蛋白质。大约 15 分钟可以完成制作。"],"title":"溏心蛋的做法"} -{"no":22,"id":"6bc7a113258541b2ec538f627ccd864a","name":"煎饺","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["饺子（速冻水饺）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["饺子一包 （根据个人食量选择， 约 10 - 15 个）"]}]},{"text":"操作","content":[{"type":"list","items":["取出平底锅（不沾平底锅最佳）","加入 10ml - 15 ml 食用油","开火，放入饺子（尽量平均铺开，不宜堆叠）","立刻加入清水，水线没过饺子平均高度的 1/2","盖上锅盖（此时炉灶应该处于大火）","等待 8 - 10 分钟","当锅中水分仅剩 2mm 时， 转中火开始煎制","当水分全部蒸发后，摇晃平底锅使饺子受热均匀","放入黑芝麻和葱花再焖 10s","1 - 2 分钟夹出一个饺子观察底部，若出现金黄色脆皮立即取出"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需时刻观察锅内情况，切记不可分神玩手机。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"煎饺的做法"} -{"no":23,"id":"79ee25f5410db7ed37598e7250eb99f5","name":"蒸水蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜鸡蛋","热水","锡纸或保鲜膜"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋两只","盐 2g","热水 260ml"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋打入碗中，打散","取其他容器，倒入两倍于蛋液的温水（温度 50 度为最佳），将盐倒入水中化开","将盐水倒入鸡蛋液中，顺时针或逆时针单方向搅拌均匀，气泡之类的可以用舀出丢弃","使用锡纸包裹盛蛋液的碗，置入提前带盖并加入大约 3cm 深度水的锅中","中火烧至水开，转最小的火继续蒸 4 分钟"]}]},{"text":"附加内容","content":[{"type":"list","items":["一般出锅稍晾即可食用，保留鸡蛋原香的终极口感","也可加入蒸鱼豉油，葱花香油作为佐料。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒸水蛋都是饭店的好吃，如何自己做水滑嫩香的蒸水蛋，本教程包教包会！"],"title":"蒸水蛋的做法"} -{"no":24,"id":"1da8a8334ace86708d69406c156031a7","name":"蒸花卷","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冷冻花卷","圆碟子","蒸架","水 400ml"]}]},{"text":"计算","content":[{"type":"list","items":["冷冻花卷 5 个（女生分量 3 个即可）（可以在超市、各种买菜平台购买）","圆碟子，直径 28cm","蒸架，直径 20cm","水 400ml"]}]},{"text":"操作","content":[{"type":"list","items":["从花卷的包装袋中取出 5 个花卷","把花卷平铺在碟子上，尽量不用重叠","往锅里倒入 400ml 水，把蒸架放里面，把装花卷的碟子放在蒸架上，盖上锅盖。","开大火加热，直至水沸腾。","转中火加热 15 分钟","开盖用手感受花卷的表面温度，如果不够热，就继续盖上盖子加热，否则就可以关火出锅。","碟子取出放凉至 50 度即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察锅里的水不能少于 50ml。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒸花卷是一道简单易做的菜。能补充碳水化合物，膳食纤维。一般初学者只需要半小时即可完成。作为快手早餐，学会做之后，再也不会早上饿肚子了。"],"title":"蒸花卷的做法"} -{"no":25,"id":"1223b89e8cf3af1ae1a30862426d992a","name":"燕麦鸡蛋饼","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","燕麦","牛奶 50-100g，能够将燕麦搅拌粘稠即可","可根据口味选择增加 50g 蔬菜，如菠菜。"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋两个，亦可选择两个蛋清，一个蛋黄。","纯干燕麦片 50g （大约等同一个鸡蛋的量）","牛奶一盒 约 250ml","蔬菜碎叶一把"]}]},{"text":"操作","content":[{"type":"list","items":["将牛奶与干燕麦混合搅拌均匀至黏稠状。","将鸡蛋搅拌均匀至颜色单一程度。","将鸡蛋液倒入燕麦牛奶中继续搅拌至黏稠、均匀。","平底锅中加入一层黄油并覆盖均匀。","下入搅拌好的食材，并摊开至饼状。","小火加热两到三分钟。如想要加入蔬菜，可以在加热过程中加入碎菜叶。","翻面继续加热两分钟。","出锅，搭配剩下的牛奶作为早餐。"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果口味偏咸口，可以在搅拌鸡蛋液时加入盐，胡椒等调料。","煎饼时使用小火，避免燕麦部分煎糊。"]},{"type":"heading","text":"营养成分"},"一份上述早餐的预估营养价值（三大营养素）如下，供热爱健身人群参考*。",{"type":"list","items":["碳水化合物：39g","蛋白质：30g","脂肪：19g","总热量：450kcal"]},"*： 牛奶按照常见的 250ml 计算","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["燕麦鸡蛋饼是极具营养、便于制作、适宜快速制作的早餐。尤其适宜热爱健身的上班族。"],"title":"燕麦鸡蛋饼的做法"} -{"no":26,"id":"550d4b23a1b02092961f20b716011df1","name":"牛奶燕麦","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛奶（巴氏奶口感更好）","燕麦","鸡蛋"]}]},{"text":"计算","content":[{"type":"list","items":["🥛 牛奶 280ml/per","🍳 鸡蛋 1 个/per","🍚 燕麦 40g/per"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"燕麦烹饪常规方法"},{"type":"list","items":["将牛奶倒入早餐杯（冷的即可）","准备好 200ml 水，如果是直饮水直接加入燕麦，否则请烧开后加入燕麦","水沸后 2 分钟，燕麦煮好","煮好的燕麦捞出倒入牛奶中（尽量不要将煮燕麦的水也倒入牛奶，影响口感）"]},{"type":"heading","text":"燕麦烹饪快速方法"},{"type":"list","items":["将燕麦替换为快煮燕麦","将牛奶倒入装有快煮燕麦的容器中并搅拌","将混合物放入微波炉中","50%火力微波 4 分钟"]},{"type":"heading","text":"煎蛋烹饪方法"},{"type":"list","items":["热锅，锅内放一层底油，油热后煎鸡蛋，每面煎 20s，考虑调底味（3g 椒盐，可选）","关火，装盘"]},"烹饪基本 3 分钟 搞定，做完菜品都是常温，极易入口，一般每次 2 分钟吃完。","🥑 水果蔬菜，苏打饼干搭配食用更佳\n"]},{"text":"附加内容","content":[{"type":"list","items":["由于不同微波炉火力不同，故微波炉火力无法精确表明","不建议混合物超过容器容量 50%，否则加热过程中内容物极有可能溢出","不建议使用玻璃杯进行烹饪，理由同上"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["高蛋白，粗谷物纤维，饱腹感的懒人快速营养早餐，3 分钟 搞定"],"title":"牛奶燕麦的做法"} -{"no":27,"id":"b95b843f4111da4b665f7f82c9c1419e","name":"空气炸锅面包片","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面包片","空气炸锅"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["面包片（两片）"]}]},{"text":"操作","content":[{"type":"list","items":["取出两片面包片（建议使用粗粮面包片）","将面包片--垂直--放入空气炸锅","200°C 烘烤 5 分钟","取出即可使用"]}]},{"text":"附加内容","content":["营养成分表（数据基于全麦面包片）",{"type":"list","items":["热量 254 千卡","蛋白质 12.3 克","脂肪 3.5 克","碳水化合物 43.1 克","膳食纤维 6.0 克"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["健康饱肚子，适宜正在减脂期的程序员食用"],"title":"空气炸锅面包片的做法"} -{"no":28,"id":"2e8f8f59aabf76ac13219985cfdf424b","name":"美式炒蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","全脂牛奶/奶油","黄油","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡蛋 3 个","全脂牛奶/奶油 10g","黄油 5 克","盐 1 克"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋打入大碗中，加盐搅打至起泡，静置 15 分钟","黄油切小块入锅，倒入蛋液，开小火不断搅拌","黄油一融化，就快速翻动蛋液，将其打碎成细密状，在蛋液大体凝固前关火","加入牛奶搅拌 15 秒，至炒蛋湿润绵密，装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["想吃的更丰富可以在最后一步那里加上炒好的番茄丁，洋葱丁，培根丁，切好的芝士小丁，等等。。。(总之不会再出水的东东）","使用平底锅（不粘锅）。","考虑到很多人是一人食就炒一两个鸡蛋，口径比较小的锅或许更方便在锅中均匀搅拌。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["美式炒蛋具有松软鲜嫩的口感,与平时的炒蛋不同,美式炒蛋中加入了少量牛奶,使得蛋花更加的细密均匀,并且营养丰富~"],"title":"美式炒蛋的做法"} -{"no":29,"id":"0ce1e1de2bc83a6448100b8a5262970b","name":"苏格兰蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","手抓饼皮","芝士","培根","空气炸锅或者油锅"]}]},{"text":"计算","content":["一份量\n",{"type":"list","items":["鸡蛋 50g（约 1 颗）","手抓饼 1 份-2 份（看鸡蛋大小）","芝士片 1-2 片","培根片 1-2 片"]}]},{"text":"操作","content":[{"type":"list","items":["用冷水下锅水开 3 分钟后捞出","鸡蛋捞出，放入冰水中剥壳更快速也更完整","用芝士片包裹鸡蛋","培根片包裹鸡蛋","手抓饼两端切除以矩形包裹鸡蛋","油温 6 成下锅（油面波动，有青烟，筷子插入油中周围泛起气泡即是 6 成温度） 炸制金黄即可","空气炸锅 160 度 15 分钟","切开即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["芝士片、培根片、手抓饼直接淘宝购买即可"]},{"type":"image","text":"效果图","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"效果图","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["","","","","",{"type":"image","text":"简易版苏格兰蛋","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"苏格兰蛋是一种用新鲜肉糜裹住鸡蛋，放入油中炸至金黄制成，这个版本比较费事，所以在此就给大家带来简易版,苏格兰蛋复杂版大家就自行查找。","简易版苏格兰蛋是利用手抓饼皮包裹住芝士培根糖心蛋放入油中炸至金黄制成，大约耗时 20-30 分钟。"],"title":"苏格兰蛋的做法"} -{"no":30,"id":"793af41641daebeeed1ca246fa1608e6","name":"茶叶蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","八角","香叶","桂皮","茴香","冰糖","红茶","生抽","老抽","食盐"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 400g（约 8 颗）","八角 4g（约 2 颗）","香叶 0.5-1g（约 2 片）","桂皮 3g（1 小块）","茴香 5g","冰糖 15g","红茶 20g","生抽 15g","老抽 25g","食盐 3g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["用冷水将鸡蛋煮熟，大火大约 8 分钟（根据自家厨具决定）","鸡蛋捞出，过冷水","将鸡蛋互相碰撞，使每个鸡蛋产生裂缝","将鸡蛋下锅，放入八角，香叶，桂皮，茴香，冰糖，红茶，生抽，老抽，食盐","加水直至没过鸡蛋","大火煮开之后，转中小火煮 15 分钟"]},"中火煮15 分钟之后，捞出料渣，鸡蛋再浸泡一会口感更佳\n"]},{"text":"附加内容","content":[{"type":"list","items":["鸡蛋捞出过冷水是为了让鸡蛋和壳之间产生间隙","食盐可根据个人口味选择不加","八角，香叶，桂皮，茴香，冰糖，自己没有这么多食材可以买现成的卤料包"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["茶香浓郁，鲜香可口的高蛋白快速营养早餐，大约耗时 30 分钟。烹饪略微耗时，可以周末尝试，做一次大约够 2-3 个人吃。"],"title":"茶叶蛋的做法"} -{"no":31,"id":"59d0be61cba128337cf2355fff88127f","name":"鸡蛋三明治","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","吐司","培根","黄油","蛋黄酱","盐","黑胡椒"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 1 个","吐司 2 片","培根 2 片","黄油 10 g","蛋黄酱 20g","盐 1g","黑胡椒 2g"]}]},{"text":"操作","content":[{"type":"list","items":["吐司切去四边，备用","鸡蛋煮熟，捣碎","混合鸡蛋、蛋黄酱、盐、黑胡椒","锅中加入黄油，煎熟培根","组装吐司，在两片吐司间加入制作好的鸡蛋酱及培根","四边形吐司切成三角形装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["也可加入芝士、酸黄瓜等食材"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["10 分钟的简易鸡蛋三明治 🥪"],"title":"鸡蛋三明治的做法"} -{"no":32,"id":"8541f7a38a94bdecf1f471677374449a","name":"油泼辣子","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蒜头","干辣椒面","盐","熟白芝麻","小米椒","花生油（可用菜籽油替换）","家庭小陶瓷碗","家庭铁勺子","五香粉 （可选）","草寇（可选）","小葱 （可选）","八角","花椒","香叶","白芷","姜片（可选）","糖","白醋"]}]},{"text":"计算","content":[{"type":"list","items":["蒜头 1 个","干辣椒面 100 克","盐 5 克","熟白芝麻 15 克","小米椒 1 个","花生油 150 毫升 （可用菜籽油替换）","五香粉 10 克（可选）","草寇 1 个（可选）","小葱 3-5 根（可选）","其他配料：八角(1)、花椒（20-50 粒都可，看个人口味）、香叶（2-3 片）、白芷（2-3 片）、姜片（大拇指粗细的姜切片）（可选）","糖 30 克","白醋 5 ml（大概就是小铁勺子的量）"]}]},{"text":"操作","content":[{"type":"list","items":[["拿出蒜头掰 2 个",{"type":"codespan","text":"小蒜头"},"去皮"],["拿出砧板剁碎",{"type":"codespan","text":"小蒜头"},"、",{"type":"codespan","text":"小米椒"}],["拿出碗倒入",{"type":"codespan","text":"花生油"}],["油热放入",{"type":"codespan","text":"其他配料"},"和",{"type":"codespan","text":"小葱"},",等到香料变焦，捞出扔掉"],"拿出铁锅将碗内的油放入加热 2 分钟（菜籽油烧至冒烟）","此时是空碗",["往空碗加入",{"type":"codespan","text":"干辣椒面"},"、",{"type":"codespan","text":"白芝麻"},"、",{"type":"codespan","text":"蒜末"},"、",{"type":"codespan","text":"小米椒"},"、",{"type":"codespan","text":"盐"},"、",{"type":"codespan","text":"五香粉"},"、",{"type":"codespan","text":"草寇"},"作为"调料""],["关火将油温冷却至 ",{"type":"codespan","text":"210"}," 摄氏度"],["将锅内热油倒入碗内并用勺子搅拌即可（可以在 ",{"type":"codespan","text":"165"}," 摄氏度时加入同样"调料"的碗最后进行混合进行增辣）"],"倒入热油稍微搅拌后放入白醋，此时会重新沸腾。继续进行搅拌，白醋增香。","油泼辣子冷却到温热放白糖和味精，白糖可以是辣味柔和，不会那么的呛口"]}]},{"text":"附加内容","content":[{"type":"list","items":["五香粉、草寇作为\"调料\"加入，可以增加香味，使油泼辣子更香"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[[{"type":"image","text":"image","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"image","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"制作耗时 10 分钟"],"title":"油泼辣子的做法"} -{"no":33,"id":"f601d6a382226313bc66aa7272d127c1","name":"油酥","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面粉","油","盐"]}]},{"text":"计算","content":[{"type":"list","items":["油 = （要烙饼的张数 * 10ml）","盐 = （要烙饼的张数 / 2）g","面粉 = （要烙饼的张数 / 0.13）g"]}]},{"text":"操作","content":[{"type":"list","items":["面粉盛小碗里，加入盐","加入 200 度的热油","用筷子将其搅拌成无固状物体的糊状。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["油酥是由面粉与热油混合调制的，通常在烙饼时涂点油酥，可以使得饼子层层分明，外酥里软，口感更佳。"],"title":"油酥的做法"} -{"no":34,"id":"bd0c88139d799550bf9ec5d831ed71ac","name":"炸串酱料","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["干辣椒面（粗细都准备）","孜然粉","胡椒粉","五香粉","花椒粉","十三香","麻辣鲜","白芝麻"]}]},{"text":"计算","content":[{"type":"list","items":["干辣椒面 60 克","孜然粉 20 克","胡椒粉 10 克","五香粉 15 克","食盐 20 克","花椒粉 15 克","鸡精 8 克","十三香 5 克","麻辣鲜 5 克","白芝麻 30 克"]}]},{"text":"操作","content":[{"type":"list","items":["所有原料在容器内混合，搅拌均匀。","锅里烧热油，油的用量以在容器内没过所有原材料为佳。","分三次淋入热油，每次 1/3，同时搅拌。","最后放入香油 10ml，生抽 10ml，花椒油 10ml，蚝油 10ml。"]}]},{"text":"附加内容","content":[{"type":"list","items":["最后一步的调味可按自己喜好添加。","不得一次性倒入所有热油，必须分次倒入并搅拌。","原料可按比例缩减。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["炸串酱料，号称淋袜子都好吃，新手友好，预计用时 10 分钟。"],"title":"炸串酱料的做法"} -{"no":35,"id":"62392eb3ab996d47e9153bc8b6c1afda","name":"糖色","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["糖（任选其一）：",{"type":"list","items":[["冰糖：炒出来的",{"type":"codespan","text":"糖色"},"色泽最为鲜艳，红亮，必须水油炒，不加水融化会很慢"],"白砂糖：必须水油炒，不加水融化会很慢","绵白糖：可以不加水"]}],"炒糖色过程火不要太大！！！电磁炉温度不够，火候过了发苦，不够发甜"]}]},{"text":"计算","content":[{"type":"list","items":[[{"type":"codespan","text":"油"},"：100ml"],[{"type":"codespan","text":"开水"},"：500ml"],[{"type":"codespan","text":"糖"},"（这里以冰糖为例）"]]}]},{"text":"操作","content":[{"type":"list","items":["开火，并向锅中倒入 100ml 开水 1","再向锅中倒入 100ml 油，与第一步间隔越短越好，此时锅为大火中火都可以，着急的话可以大火","放入冰糖（如果冰糖过于耦合，可以提前敲碎，做到耦合度越低越好）","调整火力为中火",["开始搅拌",{"type":"list","items":[["要一直一直一直搅拌，变成棕褐色，此时",{"type":"strong","text":"转为小火"}],["再变稀，变红茶色，再变成酱红色后起小泡泡，准备好执行下面的",{"type":"codespan","text":"操作1"},"or",{"type":"codespan","text":"操作2"}],"小泡泡会逐渐消失，之后会出现大泡泡，大泡泡出现时糖色完成",["需要在此时快速进行下一步操作（无论哪种操作都一定要提前准备好并快速！否则火候过大糖色发苦），根据菜品派别以及个人口味作出选择",{"type":"list","items":["操作 1：可以直接加 400ml 开水降温","操作 2：也可以加入葱姜蒜花椒等调味品进行翻炒"]}]]}]]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"糖色的做法"} -{"no":36,"id":"36494c631142783aac8de8b8e5571099","name":"糖醋汁","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["清水","白糖","白醋/米醋","料酒","生抽"]}]},{"text":"计算","content":[{"type":"list","items":["清水(50ml)","生抽(40ml)","白糖(30g)","白醋(20ml)","料酒(10ml)"]}]},{"text":"操作","content":[{"type":"list","items":["按照比例将各调料在小碗中搅拌均匀","按不同菜肴的方式处理完毕后，将配制好的糖醋汁倒入锅中","根据各菜肴的不同，烹制 5-10 分钟","大火收汁，可增加菜的浓度、香味和光泽"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["糖醋汁通常情况下由清水、白糖、白醋等制成，有些人喜欢放一些番茄酱来增添不一样的酸甜味或放一些淀粉来增加菜肴汤汁的粘性和浓度，糖醋汁可用于糖醋鱼、糖醋里脊、糖醋排骨等菜品的制作","可依据糖醋汁配制的经典比例 1：2：3：4：5 来调制糖醋汁"],"title":"糖醋汁的做法"} -{"no":37,"id":"a6fb71b5f81f32e124476888edc920fb","name":"草莓酱","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["草莓","白砂糖","保鲜膜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["草莓 1200 克","白糖 400 克 （如需要低糖饮食，可以考虑降低到 200g）"]}]},{"text":"操作","content":[{"type":"list","items":["草莓洗净去叶","将草莓切碎放入合适的碗中","将白糖倒入碗中与草莓搅拌均匀","碗用保鲜膜覆盖静置 1 小时","将静置的草莓和糖的混合物倒入不粘锅中开大火烧开","烧开后转小火不断搅拌直至果酱呈粘稠状关火","待草莓酱冷却后装入准备好的密封罐中"]},[{"type":"image","text":"洗好的草莓","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"混合好的草莓","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"熬煮的草莓","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"做好的草莓","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["可以买那种一筐一筐卖的小草莓，主要是便宜。做成酱抹在面包上非常好吃。"],"title":"草莓酱的做法"} -{"no":38,"id":"259db9f3ca81a49f429323778025783a","name":"蒜香酱油","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蒜头","白芝麻","花生油","酱油","蘸料碟"]}]},{"text":"计算","content":[{"type":"list","items":["蒜头 2 瓣","白芝麻 5 克","花生油 15 毫升","酱油 30 毫升","蘸料碟 1 个"]}]},{"text":"操作","content":[{"type":"list","items":["拍碎蒜头","往蘸料碟中加入酱油","起锅，加入花生油，等到油温滚烫后加入拍好的蒜头，炸半分钟","半分钟后，关火，把热油倒入蘸料碟，用筷子搅拌即可"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"蒜香酱油的做法"} -{"no":39,"id":"4740f91ac28ff852a41368e01cf76425","name":"蔗糖糖浆","category":"condiment","detail":[{"text":"原料和工具","content":["原料",{"type":"list","items":["白砂糖","水"]},"工具",{"type":"list","items":["可密封容器（建议使用高硼硅试剂瓶，便宜）"]},{"type":"image","text":"bottle","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"计算","content":["建议比例=>糖 : 水 = 1 : 1，这样方便进行糖量控制，比如想要 15 克糖，就量取 30 克的糖浆",{"type":"list","items":["水 100 克","白砂糖 100 克"]}]},{"text":"操作","content":[{"type":"list","items":["将称好的白砂糖的饮用水于容器混匀","容器封盖放冰箱冷藏"]}]},{"text":"附加内容","content":["水无论冷热都可，如果比较急用，可用热水溶解后再冷却糖浆。","配制好的糖浆不会轻易变质，在冷藏状态下保存一周通常是没问题的。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["将糖事先溶解好便于在配制饮料（特别是冷饮）时给饮料增甜"],"title":"蔗糖糖浆的做法"} -{"no":40,"id":"ce5bbd0096bb31726b948bc638f27c2c","name":"奥利奥冰淇淋","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["淡奶油（推荐品牌 安佳动物淡奶油）","原味奥利奥","电动打蛋器","一个容量在 600 毫升以上且直径小（PS: 需要注意能放得下电动打蛋仪）深度深的容器（如准备了冰淇淋模具 容器需要有尖嘴方便转移）","小刀（或者可以去除夹心的工具）","冰淇淋模具（可选）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["奥利奥 6 块","白砂糖 18 克","淡奶油 250 毫升"]}]},{"text":"操作","content":[{"type":"list","items":["将奥利奥拧开后去除利利（夹心），备用","用筷子将奥奥剁碎，需要有一半奥奥变成粉状，另一半的奥奥最大长度小于 0.5 厘米，备用（某宝可搜“奥利奥饼干碎”，节省时间精力^-^）","将奶油全部倒置于深容器中，并加入准备好的糖",["开始用电动打蛋器高速挡 搅打至 电动打蛋器提起后下方会出现",{"type":"strong","text":"悬挂住"},"的奶油（ 0.5 厘米 - 1 厘米），而不是",{"type":"strong","text":"全部"},"像液体一样滴下（部分滴下是正常现象）。"],"搅打完成后将奥奥放入奶油中，搅拌均匀直至底部有奥奥。","可选：将混合物倒入冰淇淋模具中","放置冰箱冷冻室（ -18 度） 4 小时以上可取出"]}]},{"text":"附加内容","content":[{"type":"list","items":["剁碎奥利奥的容器注意不要使用易碎容器。","去除奥利奥夹心时切忌注意割到手。",["参考资料：",{"type":"link","text":"5分钟搞定【奥利奥麦旋风】太解馋叭！","href":"https://www.xiachufang.com/recipe/106178429/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["奥利奥冰淇淋是简单但好吃的冰淇淋，纯动物奶油不腻口，预计制作时长半小时（主要消耗在搅打奶油和去除奥利奥夹心上）。"],"title":"奥利奥冰淇淋的做法"} -{"no":41,"id":"2d6cfb54810bd7cefc6766d873b5c64f","name":"戚风蛋糕","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"工具"},{"type":"list","items":["烤箱（电饭锅可替代，但大多情况下由于锅胆材质问题易失败）","打蛋器（电动最好，手动费力且有一定失败概率）或筷子（非常不推荐）","铝合金阳极模具（千万不能选不沾模具，常用尺寸为 6 寸或 8 寸）","刮刀（用于翻拌蛋糕糊）"]},{"type":"heading","text":"原料"},{"type":"list","items":["鸡蛋","白糖","牛奶（或水）","食用油（或黄油，但需加热软化）","低筋面粉（推荐惠宜）","[可选] 柠檬汁或白醋"]}]},{"text":"计算","content":["每份（12 个面积单位）：",{"type":"list","items":["1 个鸡蛋（正常中等大小，约 50g）","白糖 16g","食用油 8g","牛奶 10g","低筋面粉 17g"]},"具体来说，对于常见 6 寸及 8 寸蛋糕：",{"type":"list","items":[["6 寸：大小为 3 份（即三个鸡蛋）。面积 36 个单位。",{"type":"list","items":["鸡蛋 3 个，白糖 50g，食用油 25g，牛奶 30g，低筋面粉 50g"]}],["8 寸：大小为 5 份（即五个鸡蛋）。面积 64 个单位。",{"type":"list","items":["鸡蛋 5 个，白糖 80g，食用油 40g，牛奶 50g，低筋面粉 90g"]}]]}]},{"text":"操作","content":[{"type":"heading","text":"前期分离操作"},{"type":"list","items":["从冰箱中取出新鲜的鸡蛋","准备两个容器并擦干，分别盛放蛋清与蛋黄",["对盛放蛋清的容器，可稍有水珠，但",{"type":"strong","text":"不能有任何油"},"；盛放蛋黄的容器不能有水珠"],"打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。",["分离过程中蛋黄不能破碎，",{"type":"strong","text":"蛋清中不能混有任何蛋黄"},"，否则会严重影响打发。（白色系带可进入蛋清，不影响）"],["（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 ",{"type":"strong","text":"1/8"},"）"]]},{"type":"heading","text":"搅拌蛋黄液"},{"type":"list","items":[["准备一个新的空碗，加入全部食用油，然后放入低筋面粉搅拌",{"type":"list","items":["油会直接阻断面筋的形成"]}],[["将蛋黄加入碗中，再加入牛奶以及 ",{"type":"strong","text":"1/4"}," 的白糖，用刮刀搅拌均匀"],{"type":"list","items":["此时加入的牛奶虽然含水，但是不应形成面筋了。"]}],["准备好低筋面粉，一边慢慢撒入容器一边用刮刀“Z 字形搅拌”（之字形搅拌），即刮刀只能沿着刀刃的方向两侧或前后移动。",{"type":"strong","text":"不可无序地逆时针或顺时针搅拌"}],"继续，加入全部面粉，仍使用上述搅拌方式，直到混合均匀、无干粉状态。（出现一些团块是正常现象，可继续搅拌使其分散）","静置，备用"]},{"type":"heading","text":"打发蛋白"},{"type":"list","items":[["准备好剩余 ",{"type":"strong","text":"3/4"}," 的白糖。分为三份，每份为总量的 ",{"type":"strong","text":"1/4"}],"蛋清中加入柠檬汁或白醋（可选）",["打蛋器中速，打发蛋白至有",{"type":"em","text":"粗大气泡的状态"},"，加入",{"type":"strong","text":"第一份白糖"}],["打蛋器高速，打发蛋白至",{"type":"em","text":"气泡较细腻的状态"},"，加入",{"type":"strong","text":"第二份白糖"}],["打蛋器高速，打发蛋白至",{"type":"em","text":"“湿性发泡”"},"的状态（此时提起打蛋器头，有长长的弯曲尖角），加入",{"type":"strong","text":"第三份白糖"}],"打蛋器中低速，打发蛋白至“干性发泡”的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）",["此时蛋白打发程度已符合要求",{"type":"list","items":["关于蛋白状态的判断可参考附件链接中的图片。）","打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）"]}]]},{"type":"heading","text":"混合搅拌"},{"type":"list","items":["简单搅拌几下蛋黄液",["用刮刀取 ",{"type":"strong","text":"1/3"}," 的蛋白霜，加入到蛋黄糊中"],["采用“翻拌”的手法，此手法是为了避免消泡",{"type":"list","items":["翻拌手法是","先用右手拿刮刀从搅拌盆中心插入面糊底部","向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内","左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了一次循环","速度大约是 1 秒钟两下","此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。"]}],["将 ",{"type":"strong","text":"1/3"}," 的蛋白霜与蛋黄液的混合液倒入剩余 ",{"type":"strong","text":"2/3"}," 的蛋白霜中，继续翻拌均匀"],"将蛋糕糊倒入模具，震荡几下避免大气泡"]},{"type":"heading","text":"烘烤"},{"type":"list","items":[["烘烤总时间：6 寸蛋糕 ",{"type":"strong","text":"30-35"}," 分钟，8 寸蛋糕 ",{"type":"strong","text":"50"}," 分钟。根据自己烤箱特性灵活调整，一般不超过 $\\pm 5$ 分钟。（最后几分钟时可在烤箱前观察）"],["以",{"type":"strong","text":"上管 **150** 摄氏度，下管 **160** 摄氏度"},"预热烘烤，约 10 分钟可到达预定温度。"],"预热完成后，将模具放入烤箱下层",[["选择",{"type":"strong","text":"变温烘烤"},"，分为两个阶段。"],{"type":"list","items":[["第一阶段烤箱设定温度为：上管 ",{"type":"strong","text":"150"}," 摄氏度，下管 ",{"type":"strong","text":"160"}," 摄氏度；"],["烘烤总时长的前 ",{"type":"strong","text":"3/5"}," 为第一阶段烘烤"],["第二阶段温度为：上管 ",{"type":"strong","text":"160"}," 摄氏度，下管 ",{"type":"strong","text":"170"}," 摄氏度；"],["烘烤总时长的后 ",{"type":"strong","text":"2/5"}," 为第二阶段烘烤。直接调整烤箱温度即可切换。"]]}],["烤好后，出炉",{"type":"list","items":[["此操作可能会",{"type":"strong","text":"烫手"},"，注意用毛巾辅助"]]}]]},{"type":"heading","text":"冷却与脱模"},{"type":"list","items":["（可选） 将模具从高处落下，震出其中的热气",["模具倒扣 10 分钟，使蛋糕冷却",{"type":"list","items":["没有冷却的蛋糕立刻脱模会损伤蛋糕",["此操作可能会",{"type":"strong","text":"烫手"},"，注意用毛巾辅助"]]}],"脱模，食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["参考了以下教程，文中说明非常详细且有每一步骤的配图。同时，对于为什么做某一个操作、背后的原理也有阐释，以及出现某些问题的分析：",{"type":"link","text":"为了做好这个戚风蛋糕，用了一整箱鸡蛋，从此告别凹底和塌陷","href":"https://zhuanlan.zhihu.com/p/86865919"},["对戚风蛋糕而言，蛋清打发是次要问题，关键是",{"type":"strong","text":"烤制时的温度和时间"},"。"],["蛋清容器而言，可有水珠，蛋黄容器不能有。",{"type":"list","items":["原因：油会影响蛋白的打发，蛋清 85%是水，稍有水珠并不影响打发。","特别新鲜的鸡蛋蛋清会比较硬，应对硬蛋清 5 个鸡蛋配方的话加 15ml 水会帮助蛋清打发（1 个鸡蛋配方则是 3g 水）"]}],"蛋清打发途中加的糖，实际也是先融于蛋清中的水里，成为糖浆溶液包裹在气泡外，对打发的气泡起保护作用。","温度对糖融于水的速率以及溶解度影响较大，刚从冰箱拿出的蛋清不易打发。但温度较低的鸡蛋容易分离蛋清蛋黄，建议分离后恢复室温再进行打发。",["一些参考图片","",{"type":"image","text":"配方","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{"type":"image","text":"筛子分离蛋黄","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{"type":"image","text":"手动分蛋黄","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{"type":"image","text":"蛋黄","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{"type":"image","text":"打发蛋白","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{"type":"image","text":"倒入模具","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{"type":"image","text":"预热烤箱","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{"type":"image","text":"烤制","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{"type":"image","text":"成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[["戚风蛋糕是一道烘焙入门菜品，有一定操作难度。但成功制作后，其口感细腻绵软，令人回味。加上烘烤时间，一般初学者需要 ",{"type":"strong","text":"1.5 - 2 小时"},"即可完成。"]],"title":"戚风蛋糕的做法"} -{"no":42,"id":"31c87501d51514130b66f4693d1a9828","name":"提拉米苏","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["马斯卡彭芝士","手指饼干","放凉浓缩咖啡","无菌鸡蛋","白砂糖","可可粉","朗姆酒（不喜欢酒的朋友可省略，可按照自己口味调节）","一个装成品的容器（这里用的是玻璃乐扣）","打蛋器（手劲儿大的朋友也可以锻炼臂力）"]}]},{"text":"计算","content":[{"type":"list","items":["马斯卡彭芝士 450g","手指饼干 1 包","放凉浓缩咖啡 350ml","无菌鸡蛋 4 个","白砂糖 50g","可可粉 10g","朗姆酒 35ml"]}]},{"text":"操作","content":[{"type":"list","items":["分离蛋黄蛋清","盛有蛋白的碗中加 10g 白砂糖湿性打发","盛有蛋黄的碗中将 40g 白砂糖分三次加入，搅拌至均匀","蛋黄中分三次加入马斯卡彭芝士，搅拌至均匀","蛋黄中最后加入朗姆酒，搅拌均匀","将打发好的蛋白分三次加入蛋黄芝士液中","手指饼干两面浸湿咖啡液，平铺入容器","两层芝士液两层饼干交替放入容器（这一步按照大家意愿及容器高度酌情处理）","放入冰箱冷藏四个小时（心急的小伙伴可以提早拿出来）","取出后在表面筛上可可粉，即可享用啦"]}]},{"text":"附加内容","content":[{"type":"list","items":[{"type":"link","text":"下厨房蛋白打发具体教程","href":"https://www.xiachufang.com/recipe/101779500/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"自家提拉米苏成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"提拉米苏，是意大利传统甜品。无需烤箱操作简便，烘焙新手也可以零失误获得一份美味的提拉米苏。"],"title":"提拉米苏的做法"} -{"no":43,"id":"97acc72ed442b7ad7170f4925850a42f","name":"烤蛋挞","category":"dessert","detail":[{"text":"原料和工具","content":["该配方为整包蛋挞皮所需量 填充后可直接冷冻保存",{"type":"list","items":["蛋挞皮 品牌不限","鸡蛋","牛奶","淡奶油","白砂糖","烤箱 大小不限","克数称","搅拌器 包含且不限于筷子 打蛋器等工具","筛网 网孔约为 1 毫米"]}]},{"text":"计算","content":["每份：","该配方为整包蛋挞皮所需量 填充后可直接冷冻保存",{"type":"list","items":["蛋挞皮 品牌不限 整包蛋挞皮约为 30 只","鸡蛋 8 个 普通鸡蛋即可","牛奶 200 毫升 普通袋装牛奶即可","淡奶油 450 毫升 烘焙店或超市即有售","白砂糖 80 克 普通砂糖即可 细砂糖更优 易于融化"]}]},{"text":"操作","content":[{"type":"list","items":["将碗置于克数称上 称量 450 克 淡奶油（淡奶油密度在此处记为 1 ）","加入 80 克白砂糖 （甜度中等 可按个人口味增减 建议范围 60-100 克）","加入 200 克牛奶 （牛奶密度在此处记为 1 ）","取 8 个蛋黄加入 蛋清可留作他用","均匀搅拌所有材料直至白砂糖全部融化","使用网筛对搅拌完成的食材进行过滤 滤除鸡蛋黏膜 鸡蛋壳 未融化的白砂糖 结块的淡奶油","此时请将烤箱设置 220 摄氏度开始预热（约 10 分钟） 记得拿出烤盘","将蛋挞皮以 0.5 厘米的间隔均匀放置于烤盘中","将过滤完成的食材倒入蛋挞皮中 液面距离蛋挞皮上沿 0.5 厘米即可不宜过多","截止此步骤 半成品蛋挞的制作已经完成 可直接放入冰箱速冻 12 小时以上保存","将半成品蛋挞放入烤箱中进行烤制 温度为 200 摄氏度 时间为 25 分钟","烤制结束后即可食用"]}]},{"text":"附加内容","content":["操作时 请务必小心烤箱高温 防止烫伤","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"烤蛋挞","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"烤蛋挞是一道简单易于制作的甜品 且半成品可置于冰箱冷冻长时间保存 随吃随取 出品时间约 1 小时"],"title":"烤蛋挞的做法"} -{"no":44,"id":"b33ac7974f694a3b10ab9618b179d320","name":"芋泥雪媚娘","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["荔浦芋头（电商平台购买即可，实惠新鲜）","紫薯粉","牛奶","糯米粉","玉米淀粉","黄油","淡奶油","白砂糖","料理搅拌机（电动打蛋器也可以）","筛网","保鲜膜","白砂糖"]}]},{"text":"计算","content":[{"type":"list","items":["荔浦芋头 200g","紫薯粉 3g","牛奶 165g","糯米粉 a 50g","糯米粉 b 75g","玉米淀粉 22g","黄油 30g","淡奶油（推荐安佳） 145g","白砂糖 26g"]}]},{"text":"操作","content":[{"type":"list","items":["芋头切块，大火煮熟至软（40 分钟即可），全部放入料理机","向内加入 30g 牛奶，25g 淡奶油，将其打成泥状","再向内加入 3g 紫薯粉，18g 白砂糖，继续搅拌打成细腻芋泥","取出另一个碗，加入全部糯米粉 b，22g 玉米淀粉，135g 牛奶，50g 白砂糖，混匀并过筛一遍，保鲜膜盖上并扎小洞，中火蒸半个小时","在蒸的过程中，将糯米粉 a 放入平底锅小火翻炒至微微发黄（即炒熟），作为手粉备用","将中火蒸完半小时的糯米牛奶混合物（果冻状）趁热加入黄油 30g，将黄油揉至面团完全吸收，然后放冰箱冷藏一小时","取出另一只碗，加入 120g 淡奶油，8g 白砂糖，打发至有纹路，装进裱花袋备用","取出冷藏后的面团，搓揉 5 分钟，分成 30g 一个，均匀撒上 2g 手粉防粘，擀成圆形，先挤上 5g 裱花奶油，然后放上 30g 芋泥，最后将面饼像包包子一样包起来（可以减去多余的皮）","包好后再均匀撒 2g 手粉防粘","重复以上两步直至原材料用光"]}]},{"text":"附加内容","content":[{"type":"list","items":["制作时最好佩戴不粘手套","制作完即可食用，不用再加热"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"芋泥雪媚娘成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"芋泥雪媚娘是一道甜品，很适合做给孩子吃，无需烤箱，手残党也可以做成功～预计制作时间 2 小时。"],"title":"芋泥雪媚娘的做法"} -{"no":45,"id":"19d112d9c57ee021b244b011ac2015e7","name":"雪花酥","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"工具"},{"type":"list","items":["不粘平底锅","烘焙刮刀（可用锅铲代替，小心使用破坏不粘锅涂层）","一次性塑料手套","雪花酥/牛轧糖模具","擀面杖"]},{"type":"heading","text":"原料"},{"type":"list","items":["无盐黄油","棉花糖","全脂奶粉","混合坚果（三只松鼠每日坚果）","饼干（非夹心型饼干，推荐小奇福或购买使用雪花酥烘焙专用小饼干）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["无盐黄油 20g","棉花糖 75g","全脂奶粉 40g","混合坚果 60g","饼干 75g"]}]},{"text":"操作","content":[{"type":"list","items":["饼干超过一元硬币大小先切成小块","无盐黄油加入锅中，小火加热至无盐黄油完全融化","棉花糖加入锅中，使用刮刀搅拌，直至棉花糖融化并与无盐黄油均匀融合","20g 奶粉加入锅中，使用刮刀搅拌，奶粉与黄油棉花糖混合物搅拌均匀后立即关火","准备好的所有混合坚果与饼干趁热加入锅中，使用刮刀搅拌","搅拌到温度下降到手可以接触的温度后，戴上一次塑料手套，在锅中搓揉或者双手拿起拉扯，让饼干混合坚果与棉花糖黄油奶粉混合物分散均匀。","将上述步骤混合物压入模具中，边角压实，擀面杖擀平，未满的一边用手尽量压成直边","室温放凉，完全冷却后脱模，按照模具纹路切块，或切成自己喜欢的大小，撒上剩余奶粉，尽量使雪花酥每面都沾上奶粉"]}]},{"text":"附加内容","content":[{"type":"list","items":["棉花糖加热时间越长，最后成品越硬",["参考资料：",{"type":"link","text":"【一口小锅 十分钟搞定的网红草莓“雪花酥”-哔哩哔哩】","href":"https://b23.tv/P547ILO"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"雪花酥成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"雪花酥是一个快捷简便的甜点，适合装盒送礼，制作耗时 30 分钟。"],"title":"雪花酥的做法"} -{"no":46,"id":"8f931d2da18480bda3d145ef79c96a39","name":"魔芋蛋糕","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"工具"},{"type":"list","items":["烤箱","电动打蛋器","金属蛋糕模具（形状任意）","烘焙纸","餐刀（用于翻拌和抹平蛋糕糊）","隔热手套","[可选] 分蛋器"]},{"type":"heading","text":"原料"},{"type":"list","items":["鸡蛋","赤藓糖醇","可可粉","魔芋粉","塔塔粉"]}]},{"text":"计算","content":["每份（9.25 × 5 × 1 英寸）：",{"type":"list","items":["3 个鸡蛋","赤藓糖醇 50g","可可粉 10g","魔芋粉 10g","塔塔粉 1g"]}]},{"text":"操作","content":[{"type":"heading","text":"预热烤箱"},{"type":"list","items":["在准备蛋糕糊之前，可以开始预热烤箱至 350 ℉( 150 ℃)以节省时间"]},{"type":"heading","text":"前期分离操作"},{"type":"list","items":["从冰箱中取出新鲜的鸡蛋","准备两个容器并擦干，分别盛放蛋清与蛋黄",["对盛放蛋清的容器，可稍有水珠，但",{"type":"strong","text":"不能有任何油"},"；盛放蛋黄的容器不能有水珠"],"打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。",["分离过程中蛋黄不能破碎，",{"type":"strong","text":"蛋清中不能混有任何蛋黄"},"，否则会严重影响打发。（白色系带可进入蛋清，不影响）"],["（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 ",{"type":"strong","text":"1/8"},"）"]]},{"type":"heading","text":"打发蛋白"},{"type":"list","items":["蛋清中加入 1g 塔塔粉",["打蛋器高速，打发蛋白至",{"type":"em","text":"粗大气泡的状态"},"，加入 50g 赤藓糖醇"],["打蛋器中低速，打发蛋白至",{"type":"em","text":"干性发泡"},"的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）"],["此时蛋白打发程度已符合要求",{"type":"list","items":["打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）"]}]]},{"type":"heading","text":"混合其他原料"},{"type":"list","items":["把分离的蛋黄加入打发的蛋清中，打蛋器中低速搅拌均匀",["蛋清中加入 ",{"type":"strong","text":"10g 可可粉"},"和 ",{"type":"strong","text":"10g 魔芋粉"},"，先用餐刀翻拌，这是由于如果直接用打蛋器搅拌会造成粉末飞溅"],["翻拌手法是",{"type":"list","items":["先用右手拿刮刀从搅拌盆中心插入面糊底部","向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内","左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了 1 次循环","速度大约是 1 秒钟 2 下","此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。"]}],"翻拌结束后，打蛋器低速搅拌均匀"]},{"type":"heading","text":"烘烤"},{"type":"list","items":["模具铺好烘焙纸，贴合底部与内壁","将蛋糕糊倒入模具，然后用餐刀抹平，再然后震荡几下避免大气泡","烘烤 25 分钟","烤好后，戴好隔热手套取出"]},{"type":"heading","text":"冷却与脱模"},{"type":"list","items":["（可选） 将模具从高处落下，震出其中的热气",["模具倒扣 10 分钟，使蛋糕冷却",{"type":"list","items":["没有冷却的蛋糕立刻脱模会损伤蛋糕",["此操作可能会",{"type":"strong","text":"烫手"},"，注意戴好隔热手套"]]}],"脱模，餐刀切块食用"]}]},{"text":"附加内容","content":[{"type":"list","items":[["本食谱主要参考视频",{"type":"link","text":"Keto Konjac Chocolate Cake｜生酮蛋糕","href":"https://youtu.be/gzXlOrGI54U"}],["其它魔芋蛋糕制作参考视频",{"type":"list","items":[{"type":"link","text":"【生酮食谱】史上最低卡巧克力蛋糕|魔芋蛋糕","href":"https://youtu.be/MQRJfdPE5u4"},{"type":"link","text":"卖很贵的魔芋蛋糕教程","href":"https://youtu.be/9W0f6y_7V7g"},{"type":"link","text":"仅16大卡！能减肥的『魔芋蛋糕』来了，巧克力味儿","href":"https://youtu.be/EJlQ48eayL4"}]}],["打发蛋白等部分大幅借鉴",{"type":"link","text":"戚风蛋糕","href":"../戚风蛋糕/戚风蛋糕.md"},"制作流程"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[["魔芋蛋糕是一款低热量的甜点。蛋糕本身无麸质，并使用无热量的甜味剂代替白砂糖，非常适合减脂人群。加上烘烤时间，一般需要 ",{"type":"strong","text":"0.5 小时"},"即可完成。"]],"title":"魔芋蛋糕的做法"} -{"no":47,"id":"54a41fdab743ddc4aa44a1670488ccac","name":"B52轰炸机","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["甘露咖啡酒","爱尔兰百利甜酒","蓝天原味伏特加","吧勺","利口酒杯","打火机"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["甘露咖啡酒 10ml","爱尔兰百利甜酒 10ml","蓝天原味伏特加 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["在利口酒杯的最底层倒入甘露咖啡酒到 1/3 处。(10ml)","顺着吧勺缓缓倒入爱尔兰百利甜酒，也是 1/3 处 (10ml)。注意要慢，保证层次分明。（太快甜酒会和咖啡混合）","最后在上层倒入蓝天原味伏特加 （10ml)","用打火机热一下杯口","最后一步点火： 看到淡蓝色的小火苗了吗？"]}]},{"text":"附加内容","content":[{"type":"list","items":["喝的时候，现在酒吧常用的方法是提供一个吸管，在火还燃烧的时候插入，然后快速全部吸入。","由于吸管太细，其中氧气不足，所以火苗会灭掉，不必担心。这时候，会感到一股热辣顺着喉咙一直烈到胃，之后就是久久的咖啡奶油回甘。非常刺激又好喝。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["B-52 是鸡尾酒中喝法比较独特的一种，要配上短吸管，餐巾纸和打火机。","把酒点燃，用吸管一口气喝完，然后就能体验到先冷后热那种冰火两重天的感觉。那种感觉，只有试过才知道。","用吸管适用于女士，最刺激的喝法是一口喝下，喝的时候注意尽量避免碰到杯口引起烫伤，让火在嘴里灭掉，才能喝出最好的味道。"],"title":"B52轰炸机的做法"} -{"no":48,"id":"047d2d66d3cce156d18b4f214d945337","name":"Mojito莫吉托","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["打碎的冰块","冰镇苏打水","压汁器","海波杯","研杵"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["一块青柠（切成两个半块）","五珠薄荷叶","糖浆 20ml","金色朗姆酒 45ml","蓝天原味伏特加 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["将切成半块的青柠之一切成小块，放入海波杯，随后用研杵将其捣出汁；","用 3-4 珠薄荷叶沿着杯口涂抹，随后将其放入杯中；","加入 糖浆 20ml；","加入 金色朗姆酒 45ml；","将剩下的半块青柠压出汁水放入杯中；","轻轻搅拌，使砂糖/糖浆处于半融合状态；","将打碎的冰块放入杯中，直到占杯中 3/4；","加入冰镇苏打水直到刚好淹没碎冰；","旋转搅拌半分钟；","使用碎冰将海波杯补满；","将剩下的一株薄荷叶拍醒，插入碎冰，作装饰。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考资料：",{"type":"link","text":"【哔哩哔哩】莫吉托(Mojito)世界上最著名的经典鸡尾酒之一。","href":"https://www.bilibili.com/video/BV1jg4y187kB"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["Mojito 是一种传统的古巴高球鸡尾酒。","这种调酒有着相对低的酒精含量（大约 10%）。"],"title":"Mojito莫吉托的做法"} -{"no":49,"id":"a7d685b67634a7a931b12b601dbd27a5","name":"可乐桶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["波旁威士忌","可口可乐","冰块","柠檬（可选，提升口感用）"]},{"type":"heading","text":"工具"},{"type":"list","items":["手动压汁器"]}]},{"text":"计算","content":["一杯分量，约 900 毫升（含冰）",{"type":"list","items":["威士忌 100 毫升","可口可乐 500 毫升","柠檬 1 个","冰块 300 克"]}]},{"text":"操作","content":[{"type":"heading","text":"柠檬的处理"},{"type":"list","items":[["将柠檬对半切（",{"type":"strong","text":"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用","将挤压过的柠檬置于容器中备用"]},{"type":"heading","text":"正式调配"},{"type":"list","items":["选择一个杯子，建议使用容量在大约 1 升的大型玻璃杯或铁皮酒桶","将冰块和挤压过的柠檬入杯中（可根据个人喜好设计柠檬与冰块的摆放）","倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）","沿杯壁缓慢倒入可口可乐至距离杯口 3/4 处（控制可乐和威士忌的比例约在 1:5 ）","倒入威士忌直至满杯"]}]},{"text":"附加内容","content":["可乐桶因冰块和可乐的口感掩盖了威士忌的酒味，因此不善酒力的人也容易在不知不觉中过量饮酒，请在保证个人与饮酒者的安全下调配。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"strong","text":"饮酒有害健康，未成年人禁止饮酒"}],"title":"可乐桶的做法"} -{"no":50,"id":"015fd299d51f85428b654be7f2499c50","name":"奇异果菠菜特调","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["原料:",{"type":"list","items":["奇异果","苹果","菠菜叶（ 2-5 片）","水","白砂糖"]}],["工具",{"type":"list","items":["榨汁机"]}]]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 700ml","奇异果 2 个","苹果 1/2 个","菠菜叶 4 叶","白砂糖 12 克"]}]},{"text":"操作","content":[{"type":"list","items":["将猕猴桃切成两半，每半再分四份小块","将苹果切丁","将菠菜叶去梗，只留叶子部分","将菠菜切碎","一起倒入榨汁机搅拌杯","注水","加入白砂糖","启动搅拌机，搅拌约 4 个 15 秒（每 15 秒停下看状态）"]}]},{"text":"附加内容","content":[{"type":"list","items":["关于白砂糖的量：全糖为 12g，可根据个人情况在 0-12g 中调整","本品是仿照宜家的奇异果菠菜汁自己研制的，没有宜家的好喝，但也不错","欢迎改进！"]},{"type":"heading","text":"成品"},{"type":"image","text":"奇异果菠菜特调","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"奇异果菠菜特调的做法"} -{"no":51,"id":"90293ea7021578c1279b757790756e0c","name":"奶茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["袋泡红茶（推荐立顿黄牌精选红茶）","全脂奶粉或淡奶","杯子，例如带刻度的杯子，陶瓷杯或保温杯"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["袋泡红茶 2 包（约 4g）","奶粉 11-12g","砂糖 5-7g"]}]},{"text":"操作","content":[{"type":"list","items":[["取袋泡红茶 2 包放入杯中，加入 180-200mL ",{"type":"strong","text":"沸水"},"。"],[{"type":"strong","text":"等待 20 - 30 分钟"},"。"],"称取 11-12g 奶粉和 5-7g 砂糖，分别加入前一步骤得到的液体中。","搅拌均匀即可饮用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["加入沸水后，尽量保持杯子内部温暖，例如使用开口较小的杯子或盖上盖子。如果气温较低时，使用量杯量取可能导致沸水在冲入红茶前冷却，则可以不使用量杯量取而直接估计其体积。","等待时间结束后可提起或搅动茶包以使冲泡更加均匀。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["奶茶是一种简单易做的饮料。一般初学者只需要 30 分钟即可完成。"],"title":"奶茶的做法"} -{"no":52,"id":"591e2752bbd8fe30db6418d616e829ea","name":"杨枝甘露","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["杯","水果刀","牛奶","冰块","调理机/果汁机"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["奇亚籽 24g","牛奶 50ml","冰块 2 小块","芒果 1 粒","葡萄柚 1/2 粒","椰奶 150ml"]},"点缀:",{"type":"list","items":["切丝芒果干 （可选）","切丝柳橙干 （可选）"]}]},{"text":"操作","content":[{"type":"list","items":["奇亚籽泡牛奶 10 分钟。","泡籽之时，把半粒芒果、葡萄柚去皮切丁，放入杯中。","半粒芒果切小块放入调理机加冰块、椰奶打成泥。","倒入杯中，放上点缀材料（如有）。","一边享用一边写代码！！"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["没用西谷米的原因是家里没有，但是有很多的奇亚籽就拿来代替。而且奇亚籽用泡不用煮，省了很多时间!"],"title":"杨枝甘露的做法"} -{"no":53,"id":"096a782aea26d1fd754b66bf452f781f","name":"百香果橙子特调","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["百香果","橙子","茉莉绿茶茶叶/苏打气泡水二选一","白砂糖","冰块","蜂蜜（可选）","薄荷叶或其他绿叶（可选，装饰使用）"]},{"type":"heading","text":"工具"},{"type":"list","items":["手动压汁器"]}]},{"text":"计算","content":["基于茉莉绿茶版本准备，一杯分量，约 380 毫升",{"type":"list","items":["橙子 1 个（约 200 克，拳头大小）","茉莉绿茶茶叶 3~6 克","开水 150 毫升","冰块 160 克以上"]},"腌制百香果部分（因为量小不好配置，这里是两次的分量）",{"type":"list","items":["百香果 3 个","白砂糖 30 克","蜂蜜 10 克（如果没有可以用 5 克白砂糖代替）"]}]},{"text":"操作","content":[{"type":"heading","text":"百香果腌制"},"因为量小不好配置，这里是两次的分量",{"type":"list","items":["将三个百香果的果肉取出来（里面的汁也不能放过），置于容器中","称量 30 克白砂糖放入","称量 10 克蜂蜜放入（如果没有可以用 5 克白砂糖代替）","搅拌均匀","容器保鲜膜封口，放入冰箱中进行 12~24 小时的腌制"]},{"type":"heading","text":"茉莉绿茶调配"},"推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30",{"type":"list","items":["称量 3~6 克茶叶置于容器，加入 150 毫升开水，泡 6 分钟","往泡好的绿茶中放入 90 克冰块冷却，可搅拌加速冷却","待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 240 毫升"]},{"type":"heading","text":"橙子的处理"},"可在泡茶期间处理",{"type":"list","items":[["将橙子对半切（",{"type":"strong","text":"刀方向垂直于橙子的头尾连线"},"），并从其中的一半中切取一片橙子备用"],"再次将橙子对半切，将得到的 4 角橙子用压汁器压出橙汁置于容器中备用"]},{"type":"heading","text":"正式调配"},{"type":"list","items":["选择一个你最喜欢的杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 70 克冰块放置在杯底，并将所有橙汁倒入","将之前准备的一片橙子贴杯内壁放置","将一次分量的腌制百香果浇在冰上","缓慢注入茉莉绿茶直至满杯，便于分层","在液面放置好装饰用的绿叶（可选）"]},"搅拌均匀后享用"]},{"text":"附加内容","content":["如果缺少或不喜欢茉莉绿茶，可以使用苏打气泡水代替，免去茉莉绿茶的调配流程","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["茉莉绿茶版本",{"type":"image","text":"tea","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"苏打气泡水版本",{"type":"image","text":"tea","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"百香果橙子特调的做法"} -{"no":54,"id":"4a64e3497a261739579b74a601a56400","name":"耙耙柑茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["耙耙柑（替换物请看附加内容）","茉莉绿茶","冰块",[{"type":"link","text":"蔗糖糖浆","href":"../../condiment/蔗糖糖浆/蔗糖糖浆.md"},"（可选）"]]},{"type":"heading","text":"工具"},{"type":"list","items":["搅拌机"]}]},{"text":"计算","content":["一杯分量，约 300 毫升",{"type":"list","items":["耙耙柑 1~2 个（200 克以上）","茉莉绿茶 2~4 克","冰块 60 克","1 : 1 蔗糖糖浆 10 克（可选）"]}]},{"text":"操作","content":[{"type":"heading","text":"茉莉绿茶调配"},"推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30",{"type":"list","items":["称量 2~4 克茶叶置于容器，加入 100 毫升开水，泡 6 分钟","往泡好的绿茶中放入 60 克冰块冷却，可搅拌加速冷却","待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 160 毫升"]},{"type":"heading","text":"正式调配"},{"type":"list","items":["选择一个你最喜欢的杯子，建议使用容量在 300 毫升左右的透明玻璃杯","取出耙耙柑的肉瓣，并将外皮剥去，取得果肉","取 130 克果肉和 130 毫升茉莉绿茶放入搅拌机中","倒入 10 克蔗糖糖浆（可选，如果喜甜可放）","封盖启动搅拌机，搅拌 20 秒后将搅拌产物倒入杯中","取一点果肉撕碎撒在液面上"]},"开始享受"]},{"text":"附加内容","content":[{"type":"list","items":["耙耙柑可以用其他容易分离果肉的柑橘替代，比如丑橘","果肉和茶水比例为 1 : 1，如果需要配置更大的分量，可按比例提升用量"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"citrus-tea","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"耙耙柑茶的做法"} -{"no":55,"id":"2ec0b391c27a880695fe573a02608b0b","name":"酸梅汤（半成品加工）","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["酸梅晶固体饮料","方糖（可选）","北京二锅头酒（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 1177 克","酸梅晶固体饮料 120 克","方糖 9 克","北京二锅头酒 48 克"]},"上述所有用量可以等比例增加或减小。"]},{"text":"操作","content":[{"type":"list","items":["取饮用水 1177 克。","放入酸梅晶固体饮料 60 克，使用汤匙顺时针搅拌 50 圈。","再放入剩下 60 克酸梅晶固体饮料，再次使用汤匙顺时针搅拌 50 圈。","放入 9 克的方糖，使用汤匙顺时针搅拌 100 圈。","放入北京二锅头酒 48 克，用汤匙顺时针搅拌 30 圈。"]}]},{"text":"附加内容","content":["如果没有准备方糖或北京二锅头，可以省略操作中的第 4 步或第 5 步。","放入冰箱冷藏后再饮用效果更佳。",{"type":"strong","text":"饮酒请勿驾车。"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"酸梅汤（半成品加工）的做法"} -{"no":56,"id":"a6a77ac83bb7f2130b04f70bcde7a258","name":"酸梅汤","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["水","乌枣","乌梅","山楂片（生）","黄冰糖","甘草","陈皮","红豆蔻","干桂花"]}]},{"text":"计算","content":[{"type":"list","items":["两升水","乌枣 25 克","乌梅 25g","黄冰糖 100 克","山楂片 30 克","甘草 2 克","陈皮 4 克","干桂花 3 克"]},"上述所有用量可以等比例增加或减小。"]},{"text":"操作","content":[{"type":"list","items":["冲洗材料（干桂花和冰糖除外）， 1.5 升水常温浸泡两小时以上（干桂花和冰糖除外）","开中大火煮沸，盖盖，转小火煮 40 分钟，为头煎","将冰糖放入盆内，再将沥好用材的头汤趁热倒入，搅拌至冰糖融化。","药材重新装回锅内再 600 毫升的水，开大火煮沸，盖盖，转中火，再煮 20 分钟为二煎","最后将二煎和冰糖水趁热混合为成品。在成品 60-70℃加入干桂花（不要超过 80℃）加盖晾凉再放入冰箱冷藏 3 小时以上。","饮用时记得将干桂花沥出。如饮茶般细啜，冰凉振齿，酸醒人、甜适度，滋味丰满而悠长"]}]},{"text":"附加内容","content":["放入冰箱冷藏后再饮用效果更佳。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"酸梅汤","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},["视频演示： ",{"type":"link","text":"链接","href":"\"https://www.bilibili.com/video/BV1164y1F7hv/\""}]],"title":"酸梅汤的做法"} -{"no":57,"id":"9a094f269dd5aecfad90c89f96fc3e21","name":"金汤力","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["金酒","汤力水气泡水","柠檬","冰块","新鲜绿叶（可选，装饰用）"]},{"type":"heading","text":"工具"},{"type":"list","items":["手动压汁器"]}]},{"text":"计算","content":["一杯分量，约 350 毫升（含冰）",{"type":"list","items":["金酒 30~40 毫升","汤力水气泡水 1 罐","柠檬 1 个","冰块 100 克"]}]},{"text":"操作","content":[{"type":"heading","text":"柠檬的处理"},{"type":"list","items":[["将柠檬对半切（",{"type":"strong","text":"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用"]},{"type":"heading","text":"正式调配"},{"type":"list","items":["选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 100 克冰块放置在杯底","倒入 30~40 毫升金酒","倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）","用勺子搅拌均匀","将之前准备的一片柠檬放置好","缓慢沿杯壁注入汤力水直至满杯（不要倒在冰上，避免起泡流失）","用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）","在液面放置好装饰用的绿叶（可选）"]}]},{"text":"附加内容","content":[{"type":"heading","text":"成品"},{"type":"image","text":"gin-tonic","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"strong","text":"饮酒有害健康，未成年人禁止饮酒"}],"title":"金汤力的做法"} -{"no":58,"id":"1efaa4550aa2202a4896d8e3ac9825c1","name":"金菲士","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["金酒","苏打气泡水","柠檬",{"type":"link","text":"蔗糖糖浆","href":"../../condiment/蔗糖糖浆/蔗糖糖浆.md"},"冰块","新鲜绿叶（可选，装饰用）"]},{"type":"heading","text":"工具"},{"type":"list","items":["手动压汁器","雪克瓶（可选）"]}]},{"text":"计算","content":["一杯分量，约 350 毫升（含冰）",{"type":"list","items":["金酒 30~40 毫升","苏打气泡水 1 罐","柠檬 1 个","1 : 1 蔗糖糖浆 30~40 克","冰块 100 克"]}]},{"text":"操作","content":[{"type":"heading","text":"柠檬的处理"},{"type":"list","items":[["将柠檬对半切（",{"type":"strong","text":"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用"]},{"type":"heading","text":"正式调配（无雪克瓶）"},{"type":"list","items":["选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 100 克冰块放置在杯底","倒入 30~40 毫升金酒","倒入 20 毫升柠檬汁（如果喜酸可以加多点或全加）","倒入 30~40 克蔗糖糖浆","用勺子搅拌均匀","将之前准备的一片柠檬放置好","缓慢沿杯壁注入苏打气泡水直至满杯（不要倒在冰上，避免起泡流失）","用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）","在液面放置好装饰用的绿叶（可选）"]},"如果有雪克瓶，可以将以上步骤 2~6 替换为以下步骤",{"type":"list","items":["将冰块、金酒、柠檬汁、蔗糖糖浆倒入雪克瓶，雪克均匀","将充分雪克的产物倒到杯子中（如果里面的冰太碎了，可以选择过滤其中的冰，重新往杯中补充冰块）"]}]},{"text":"附加内容","content":[{"type":"heading","text":"成品"},{"type":"image","text":"gin-fizz","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"strong","text":"饮酒有害健康，未成年人禁止饮酒"}],"title":"金菲士的做法"} -{"no":59,"id":"4c5e2320689a38bb92398e0639a08e02","name":"长岛冰茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["金酒","龙舌兰酒","伏特加","白朗姆酒","橙味甜酒","柠檬","枫糖浆","可乐","冰块","高球杯（容量 300ml）"]}]},{"text":"计算","content":["一杯分量，约 300ml（含冰）：",{"type":"list","items":["金酒 15ml","龙舌兰酒 15ml","伏特加 15ml","白朗姆酒 15ml","橙味甜酒 15ml","柠檬汁 30ml","枫糖浆 20ml","可乐 75ml","柠檬 1 个","冰块 100 克"]}]},{"text":"操作","content":[{"type":"list","items":["柠檬对半切，挤出 30ml 柠檬汁至杯中；",["依次向杯中加入：",{"type":"list","items":["15ml 金酒，","15ml 龙舌兰酒，","15ml 伏特加，","15ml 白朗姆酒，","15ml 橙味甜酒；"]}],"向杯中缓慢倒入 20ml 枫糖浆，边倒边搅拌；","向杯中加入 20ml 可乐；","向杯中加入冰块直至满杯；","轻轻搅拌 20 秒；","开始享用."]}]},{"text":"附加内容","content":["长岛冰茶，不含茶却有着冰茶的口感，是一种有着较高酒精度（约 15%），但口感柔和易于接受的鸡尾酒。",["参考资料：",{"type":"link","text":"国际调酒师协会：长岛冰茶","href":"https://iba-world.com/long-island-ice-tea/"}],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"strong","text":"饮酒有害健康，未成年人禁止饮酒"}],"title":"长岛冰茶的做法"} -{"no":60,"id":"e4e758f6e2e2c322b6fdda8fb60fbe59","name":"回锅肉","category":"home-cooking","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","小葱","生姜","青红椒","蒜苗","料酒","豆瓣酱","生抽酱油","味精"]}]},{"text":"计算","content":[{"type":"list","items":["五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）","小葱 2 棵","生姜 10-40g","青红椒适量（根据受辣程度选择, 0-30g）","蒜苗 1 把","料酒 1 勺 (5ml)","豆瓣酱 2 勺 (10ml)","味精 1 勺 (5ml)","生抽 1 勺 (5ml)"]}]},{"text":"操作","content":[{"type":"heading","text":"五花肉一段处理"},{"type":"list","items":["锅烧热，用手将五花肉紧紧压在锅上炙皮。这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）","用钢丝球把皮洗干净，不洗干净会有苦味","将五花肉放入锅中，放入能淹没五花肉的水，放入生姜片，料酒和小葱（取 2 棵小葱打结）","开大火煮，水开后撇去浮沫，水开后继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿"]},{"type":"heading","text":"配菜处理"},{"type":"list","items":["青红椒切圈","蒜苗切段","生姜切小薄片","将一勺豆瓣（此时还剩一勺）和生抽提前混合"]},{"type":"heading","text":"五花肉二段处理"},{"type":"list","items":["将煮熟的五花肉捞出放入冷水晾凉","擦干五花肉的水，切成上肥下瘦的 2mm 左右的薄片（切厚了口感不好，而且很油）"]},{"type":"heading","text":"开始炒肉"},{"type":"list","items":["锅烧热，放入少许（少许）底油滑锅","放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。","倒入豆瓣生抽混合物，一勺味精翻炒 15 秒","放入青红椒圈和小姜片，放入另一勺豆瓣翻炒 30 秒","放入蒜苗翻炒 60 秒",["出锅","操作要迅速，小心糊锅"]]}]},{"text":"附加内容","content":[{"type":"list","items":["不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况","如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可","回锅肉过冷水晾凉后肉质会更紧致","回锅肉擦干水是为了避免炒至的时候爆油溅伤","回锅肉切记不要切厚了，不然很腻","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],"desc":[],"title":"回锅肉的做法"} -{"no":61,"id":"052f59b0c4cc673485825e06346dbc88","name":"冷吃兔","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["兔肉","盐","味精","蚝油","料酒","蒜","姜","小葱/大葱/洋葱","干辣椒","青花椒","八角","桂皮","香叶","山奈","白蔻","小茴香","白芝麻"]}]},{"text":"计算","content":[{"type":"list","items":["盐量 = 兔肉斤数 * 2 克","味精量 = 兔肉斤数 * 1 克","蚝油量 = 兔肉斤数 * 5 克","料酒量 = 兔肉斤数 * 10 克","油量 = 兔肉斤数 * 0.9 ～ 1 升","蒜量 = 兔肉斤数 * 二分之一头蒜","姜量 = 蒜量","小葱/大葱/洋葱总量 = 兔肉斤数 * 15 克","干辣椒量 = 辣椒段的总体积等于兔肉的总体积","青花椒量 = 3 斤兔肉对应吃饭用的小碗，一整碗花椒","八角量 = 兔肉斤数 * 1 粒","桂皮量 = 兔肉斤数 * 大拇指长短的一块","香叶量 = 兔肉斤数 * 5 片","山奈量 = 兔肉斤数 * 黄豆大小的一块","白蔻量 = 兔肉斤数 * 2 颗","小茴香量 = 兔肉斤数 * 15 克","白芝麻量 = 兔肉斤数 * 25 克"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["蒜、姜扒皮并剁碎备用，八角、桂皮、香叶、山奈、白蔻、小茴香洗净备用。","干辣椒剪成 2 厘米的小段，洗净备用。","小葱/大葱/洋葱洗净，洋葱切成小块。","兔肉剁成 2 厘米的小块，加入盐、料酒、味精调味，腌制 15 分钟。","锅中倒油，油温 4 成热下小葱/大葱/洋葱，中小火煸炒出香味，待到小葱/大葱/洋葱微焦，将其捞出。","开大火升高油温，油温 8 成热时下入兔肉，炸制过程转中小火，炸至兔肉微微焦黄时捞出兔肉。","升高油温，倒入干辣椒、青花椒、八角、桂皮、香叶、山奈、白蔻、小茴香；转小火将辣椒段炸脆。","重新倒入兔肉，加入蚝油、翻炒几分钟。","关火，加入蒜、姜、白芝麻，翻炒均匀。","放置一夜更加入味。"]}]},{"text":"附加内容","content":["在操作的第 6 步骤中要注意：油量应该淹没兔肉，若未淹没需要及时补充。","在操作的第 7 步骤中要注意：辣椒极容易炸糊，炸糊会变成黑色，这个过程非常快，所以一定要小火，基本等到没太多水气蒸发时，就可以下兔肉了。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"冷吃兔的做法"} -{"no":62,"id":"d0e44d43a50a71bfc203d848e3f2791a","name":"凉拌鸡丝","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡胸肉（常温冷冻均可）","麻油（花椒油）","生抽","香醋","白糖","盐","料酒","姜","凉白开水"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡胸肉 200 克","麻油 5 毫升","生抽 4 毫升","香醋 4 毫升","白糖 3 克","盐 2 克","姜 20 克"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片，备用","锅中倒入 4 升水","加入鸡胸肉、姜片","倒入 20 毫升料酒","开大火不盖盖将水烧开","水开后转中火，用勺子将浮沫捞出",["继续煮 ",{"type":"strong","text":"5-7"}," 分钟，如果是非冷冻肉煮 5 分钟，冷冻肉煮 7 分钟"],"鸡胸肉大小会影响成熟时间，用筷子插入鸡胸肉，如果能轻松插入，代表鸡肉熟了。如果不熟需延长煮制时间"]},{"type":"image","text":"凉拌鸡丝焯水","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"list","items":["用凉白开水冲泡鸡胸肉，使鸡胸肉降至室温","顺着鸡胸肉纹理将鸡胸肉撕成细丝"]},{"type":"image","text":"凉拌鸡丝_细丝","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"list","items":["准备一个碗","碗中加入准备好的麻油、生抽、香醋、白糖、盐","搅拌料汁，使糖和盐尽量溶化","将料汁倒入鸡丝中，搅拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["这道菜是隔离期间用现有材料做的，有条件可以加入香菜、小葱等进行调味，喜欢吃辣的可以加入辣椒油"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[[{"type":"image","text":"凉拌鸡丝成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n隔离期间的一道快手菜，少油低卡，制作简单，预计制作时间 30 分钟"]],"title":"凉拌鸡丝的做法"} -{"no":63,"id":"6faab7f25b675ee2b39ca95237bb3447","name":"口水鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["半只鸡","辣椒粉","花椒","花生","葱姜蒜","花椒","白糖","生抽","醋","味精"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["食用油 20ml","鸡 半只(500g)","辣椒粉 20g","花椒 30 颗(20g)","花生 10 颗(30g)","小葱 2 颗(50g)","姜 1 小块(20g)","蒜 2 个 (10g)","白糖 5g","生抽 5ml","醋 5ml","味精 5g","花椒粉 5g","香菜 5g"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片，1 颗小葱，15 颗花椒备用","鸡肉洗干净，放入锅中，清水没过鸡肉，放入姜片、小葱和花椒，开大火烧开。","大火烧开后，转中小火 20 分钟关火","取出鸡肉，放入冰水中，直至冰凉","取出鸡肉，切块摆盘子中，备用","小火把锅烧热，导入花生，烘烤至表皮爆裂。（注意随时翻动，不要糊了）","一颗葱切成段，蒜拍成末，花椒 15 颗，花生去皮切碎。","锅内导入油烧热后，放入葱段，花椒和一半蒜末，炒香","炒至油温 8 成热，关火，滤出热油","将热油倒入放辣椒粉的碗中，搅拌，并滤出红油","红油中放入剩余蒜末、生抽、醋、盐、味精、糖、香油、花椒粉。拌匀放凉","在鸡肉上撒上花生碎，把红油淋到切好的鸡肉上，撒上香菜。成盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["口水鸡第二种做法待更","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"口水鸡","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"口水鸡（凉菜），炎炎夏日里，热菜难以入口，但又嗜肉如命，\n除了口水鸡，实在想不出更好的适合在夏天吃的肉菜了。\n被红油包裹的鸡肉，红艳鲜亮，冰爽 Q 弹，鲜美而不腻。夏日米饭杀手当之无愧!\n（注：口水鸡做法多样，欢迎补充）"],"title":"口水鸡的做法"} -{"no":64,"id":"aadc56a19d5dbf12a79e0cf20ab0688a","name":"可乐鸡翅","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡翅中","可乐","白糖","生抽","盐","生姜","料酒或啤酒","小葱"]}]},{"text":"计算","content":["按照 1 盘的份量：",{"type":"list","items":["鸡翅 10 ～ 12 只","可乐 500ml","白糖 10 克","生抽 15 克","老抽 3 克","盐 2 克","生姜 2 片","料酒 20 毫升","小葱挽成结"]}]},{"text":"操作","content":[{"type":"list","items":[["鸡翅入锅，倒入冷水淹没。放生姜 1 片和料酒 10 ～ 20 毫升。大火煮开（ 大约 2 分钟 ）后，撇去浮沫，沥出水分",{"type":"list","items":["这一步针对冰鲜鸡翅，刚买来的鸡翅直接改刀用生抽进行腌制即可。"]}],"捞出鸡翅，可用刀将两边各划上两口改刀。生抽约 10 克腌制鸡翅 10 分钟（生抽能完全包裹鸡翅表面入味就行）","锅重新小火起油，先将剩余姜片爆香，然后下入腌好的鸡翅。将鸡翅煎至金黄翻面（直到两面金黄），用炒菜勺子翻动一下鸡翅，与姜片一起翻炒 4～5 下（目的是防止鸡翅和姜片粘黏）。","鸡翅金黄，倒入可乐没过鸡翅，开大火将锅中可乐煮沸，然后撇去漂浮的黑色浮沫（包含血水）。此时加入葱结。","调味：加入食用盐 2 克，白糖 10 克，生抽 3 克调味（可以适当用老抽调底色，3 克）。","等到葱结变黄，和姜片一起捞出，转中火继续慢煮可乐鸡翅。","等到可乐呈现挂丝状态，关小火让汁牢牢挂在鸡翅上。出锅，装盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["加入生姜爆香的同时能防止鸡翅粘锅。","最后收汁时勿开过大火，防止味道偏苦。","本菜品偏甜。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"可乐鸡翅的做法"} -{"no":65,"id":"b52964585eacbfe2badc6b338976565c","name":"咕噜肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["梅头猪肉","青椒","罐头菠萝片","盐","茄汁","白醋","蒜蓉","生抽","生粉","白砂糖"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["1 汤匙 = 15ml","1 茶匙 = 5ml\n","梅头猪肉 100g","青椒 25g","罐头菠萝片 75g","盐 1/4 茶匙","茄汁 4 汤匙","白醋 2 茶匙","蒜蓉 1 汤匙","生抽 1/2 茶匙","生粉 2 1/2 茶匙","白砂糖 2 汤匙","水 200 毫升"]}]},{"text":"操作","content":[{"type":"list","items":["将梅头猪肉（100 克）洗净，然后用厨房纸抹干水份，将猪肉切成比想要的成品小一圈的大小。","用盐（1/2 茶匙）腌制梅头猪肉 20 分钟。","将菠萝片（75 克）切件。","在碗中加入茄汁（4 汤匙）﹑白醋（2 茶匙）﹑蒜蓉（1 汤匙）﹑生抽（½ 茶匙）﹑生粉（2½ 茶匙）﹑白砂糖（2 汤匙）﹑盐（¼ 茶匙）和水（200 毫升），拌匀成酱汁。","将梅头猪肉粒沾上生粉（6 汤匙）。","加入油（500 毫升）中火加热。","将梅头猪肉粒放至锅里中火炸 5 分钟，然后盛起。","加入梅头猪肉粒，再大火翻炸 1 分钟。","加入油（1 茶匙）和酱汁，中火加热 3 分钟。","加入青椒和菠萝，大火加热 2 分钟。","将已炸好的梅头猪肉粒与酱汁拌匀即可。"]}]},{"text":"附加内容","content":[{"type":"list","items":["想让肉更有层次可以在生粉中加鸡蛋，炸出来会更香脆"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["咕噜肉是非常下饭的菜肴，只需一道就可以吃得津津有味，大人小孩都爱吃。而这次做的是简易版菠萝咕噜肉，利用简单的材料就可以在家做出特有风味的咕噜肉 。"],"title":"咕噜肉的做法"} -{"no":66,"id":"5b68775c58b42f560171e6e70fc3a534","name":"啤酒鸭","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸭肉","啤酒","生抽酱油","老抽酱油","姜","蒜","冰糖","干辣椒","料酒","盐","鸡精","丁香","八角","香叶","豆瓣酱"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸭肉半只（约 1kg）","啤酒 800ml","生抽酱油 10-15ml","老抽酱油 5-10ml","姜 5 片","蒜头 12 瓣","冰糖 10g","干辣椒 5 个","料酒 30ml","盐 8g","鸡精 5g","丁香 4 颗","八角 3 个","香叶 3 片","豆瓣酱 20g"]}]},{"text":"操作","content":[{"type":"list","items":["把鸭子切成 3 cm 小块，鸭肉冷水下锅，加姜片、料酒，焯一遍水，盛出沥干水分，备用。","炒锅烧热，放入约 100ml 食用油，大火待油烧开，鸭肉入锅翻炒至上色。","待鸭肉完全变色（肉眼可见泛白），将鸭肉拨到锅的一边，倒入豆瓣酱和糖，小火翻炒出香味和糖色。","加入丁香、八角、香叶、干辣椒、生抽、老抽、蒜，翻炒出香味。","倒入啤酒，没过鸭肉，加入盐、鸡精，然后将鸭子烧 30 分钟（牙口不好的话可以再多烧 5 分钟）。","出锅盛盘，上桌食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["啤酒的量一定要足够把所有鸭肉没过，啤酒最好选择清香型的。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"啤酒鸭成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"啤酒鸭不仅入口鲜香,还带有一股啤酒清香。肉久吃不腻,汤久涮而不淡。风味独特,具有热而不浮,香而不腻的独特口味让人赞口不绝。一般初学者需要 1 小时即可完成。"],"title":"啤酒鸭的做法"} -{"no":67,"id":"e4e758f6e2e2c322b6fdda8fb60fbe59","name":"回锅肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","小葱","生姜","青红椒","蒜苗","料酒","豆瓣酱","生抽酱油","味精"]}]},{"text":"计算","content":[{"type":"list","items":["五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）","小葱 2 棵","生姜 10-40g","青红椒（根据受辣程度选择, 0-30g）","蒜苗 1 把","料酒 5ml","豆瓣酱 10ml","味精 5g","生抽 5ml"]}]},{"text":"操作","content":[{"type":"heading","text":"五花肉一段处理"},{"type":"list","items":[["锅烧热，用手将五花肉紧紧压在锅上炙皮",{"type":"list","items":["这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）"]}],"用钢丝球把皮洗干净，不洗干净会有苦味","将五花肉放入锅中，放入能淹没五花肉的水，放入生姜片、料酒和小葱（取 2 棵小葱打结）","开大火煮，水开后撇去浮沫，继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿"]},{"type":"heading","text":"配菜处理"},{"type":"list","items":["青红椒切圈","蒜苗切段","生姜切小薄片","将 5ml 豆瓣酱和 5ml 生抽提前混合"]},{"type":"heading","text":"五花肉二段处理"},{"type":"list","items":["将煮熟的五花肉捞出放入冷水晾凉","擦干五花肉的水，切成上肥下瘦的 2mm 的薄片（切厚了口感不好，而且很油）"]},{"type":"heading","text":"开始炒肉"},["注意，此步骤",{"type":"strong","text":"操作要迅速，小心糊锅"}],{"type":"list","items":["锅烧热，放入一层底油滑锅","放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。","倒入豆瓣生抽混合物，5g 味精翻炒 15 秒","放入青红椒圈和小姜片，放入另 5ml 豆瓣酱翻炒 30 秒","放入蒜苗翻炒 60 秒","出锅"]},{"type":"heading","text":"简易版本"},{"type":"list","items":["选用冰冻五花肉常量放置 0.5 小时 或者鲜五花肉放冰箱冷藏 1 个小时，切成 2-5 mm 薄片","开中火，辣椒放过锅中干煸 30-45 秒后取出","锅烧热，放入一层底油滑锅，放入姜片煸炒 15 秒","倒入五花肉，间隔 10 S 翻炒一次，待五花肉出现焦黄色（翻炒时间越久五花肉口感越硬）","倒入之前干煸过的辣椒，生抽调味，继续翻炒 60 秒","出锅"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":[{"type":"list","items":["不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况","如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可","回锅肉过冷水晾凉后肉质会更紧致","回锅肉擦干水是为了避免炒至的时候爆油溅伤","回锅肉切记不要切厚了，不然很腻","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"回锅肉的做法"} -{"no":68,"id":"2ad6b00df48c6705a86b9720cc2254aa","name":"土豆炖排骨","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["肋排","土豆","姜","小葱","料酒","白糖","干辣椒","八角","花椒","桂皮","生抽","老抽","耗油","黄豆酱"]}]},{"text":"计算","content":[{"type":"list","items":["肋排 = 750g","土豆 = 300g","姜 = 30g","小葱 = 25g","料酒 = 25g","白糖 = 10g","干辣椒 = 5g","八角 = 5g","花椒 = 5g","桂皮 = 5g","生抽 = 10g","老抽 = 5g","耗油 = 5g","黄豆酱 = 5g"]}]},{"text":"操作","content":[{"type":"list","items":["土豆两个滚刀切片，姜片切片","排骨 750g 冷水下锅，加入姜片、葱段、料酒焯水 2 分钟，焯干水后捞出清洗干净（一定要用热水，不能用冷水）","热锅凉油，将白糖倒入锅中，翻炒至融化为焦糖色","加入排骨煎至两面金黄，让排骨裹满焦糖","加入干辣椒、八角、花椒、桂皮、姜片（建议买超市的香料包）、10ml 生抽、5ml 老抽、5ml 料酒、5ml 耗油、5ml 黄豆酱","大火翻炒均匀后加入 700ml 开水，大火烧开后转小火焖煮 1 小时","最后加入土豆煮 10 分钟就可以出锅啦（喜欢吃青红椒的也可以按自己喜好加入）",{"type":"image","text":"成果展示","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"成果展示","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]}]},{"text":"附加内容","content":["这道菜难度系数简单，对新手友好，超级下饭","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"土豆炖排骨的做法"} -{"no":69,"id":"c6ed52a0041ce960e1e00e893ed92c7c","name":"姜炒鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡","生姜","啤酒","生抽","老抽","盐","小米椒","美人辣","泡椒","大蒜"]}]},{"text":"计算","content":[{"type":"list","items":["鸡 = 半只（土鸡最好，预计 650g）","食用油 = 50ml（茶油最好，没有就用菜籽油）","生姜 = 半斤 (250g)","啤酒 = 半瓶 250ml","生抽 = 20ml","老抽 = 10ml","盐 = 3g","小米椒 = 0-5 个 (0-50g)（根据辣口味调整）","美人辣 = 0-5 个 (0-50g)（没有可以用小米椒代替）","泡椒 = 5 个 (50g)","大蒜 = 3 头 (50g)"]}]},{"text":"操作","content":[{"type":"list","items":["鸡尽量剁成 1cm 的小块，洗净后滤干，再放生抽腌和料酒腌制 30 分钟","大先热锅到微微冒烟，放入食用油，等 5 秒","下入姜片后转中火炒 30 秒，","下入鸡块翻炒 3 分钟，炒干水分，炒出鸡油","放入各种剁碎的辣椒和大蒜子，加盐和老抽继续翻炒 30 秒","倒入啤酒，中小火焖 2 分钟","大火收汁盛盘"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"姜炒鸡","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"姜炒鸡是一道湖南口味菜，下饭五颗星，食材平平无奇又十分容易烹制，一学就会。"],"title":"姜炒鸡的做法"} -{"no":70,"id":"a6e2d2596ae933427c5f67215b640b1c","name":"孜然牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛柳或牛肩肉","青椒","孜然（颗粒>粉）","小米椒","生抽酱油","淀粉","油","盐","葱","捣药罐（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["牛肉用量为 250 g/人","青椒用量为 2 颗/人, 每颗 100g","孜然用量为 20 g/人","小米椒用量为 3 颗/人, 每颗 5g","生抽酱油用量为 20 ml/人","淀粉用量为 10g/人","油用量为 15ml/人","盐量用量为 3 g/人","葱用量为 1 根/人, 每颗 20g"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{"text":"操作","content":[{"type":"list","items":["首先将小米椒切碎，和孜然粒一起放入捣药罐捣碎成颗粒，这样更入味。如果时间紧张可跳过捣碎步骤","青椒切头去籽（喜欢辣的可不去），切成丝。葱切段。","牛肉提前解冻，过一边水洗干净，晾干或用厨用纸吸干，将牛肉顺着纹理切成片",["然后进行腌肉，加入生抽，淀粉，油，均匀搅拌，静止 30 分钟。腌肉方法也可参考",{"type":"link","text":"学习腌","href":"../../tips/learn/学习腌.md"}],"热锅下油，放入葱，爆出香味后放入腌好的牛肉煸炒","牛肉变色后均匀放入孜然辣椒颗粒并炒熟","然后下入青椒丝，断生后放盐","大🔥炒 1 分钟后关火再翻炒 30 秒保证受热均匀即可出锅"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"孜然牛肉的做法"} -{"no":71,"id":"268ca74079446b722dc49c749dce014a","name":"宫保鸡丁","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["手枪腿（或者鸡胸脯肉）","大葱","干辣椒（或者二荆条）","熟花生","生抽酱油","香醋","白糖","料酒","盐","鸡精","淀粉","植物油","芝麻油"]},{"type":"heading","text":"可选原料"},{"type":"list","items":["油泼辣子","莴笋","生花生","豆瓣酱"]}]},{"text":"计算","content":["注意，这道菜默认一人版本，两人也够吃，理论上多人只需简单加倍即可。",{"type":"heading","text":"必须配料"},{"type":"list","items":["手枪腿（或者鸡胸脯肉） = 1 支（约 350g）","大葱 = 1 根（约 180g）","熟花生 = 150g","姜片 = 10g","干辣椒（或者二荆条） = 10g（若选择二荆条，则需要大约 4 支）","生抽酱油 = 10g","白糖 = 2g","盐 = 2g","植物油 = 20g","淀粉 = 15g","料酒 = 15g"]},{"type":"heading","text":"进阶配料"},{"type":"list","items":["老抽酱油 = 5g","花椒 = 5g","香醋 = 5g","鸡精 = 2g","芝麻油 = 10g","淀粉（用以勾芡） = 10g","豆瓣酱 = 10g"]},{"type":"heading","text":"可选配料"},{"type":"list","items":["莴笋 = 约 250g","油泼辣子 = 5g"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{"text":"操作","content":[{"type":"heading","text":"简易版本"},{"type":"list","items":["手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）","取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用；取花生放入微波炉高火 5 分钟焙干备用","鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时","干辣椒切段；起锅，大火烧热转小火；放入干辣椒焙干至微微发糊，捞起备用；花椒焙干至有香味，捞起备用","转大火，倒入 20g 植物油，7 成热（竹筷子起泡）下入鸡丁，煎至上面开始发白，用锅铲翻面，煎 30s 后翻炒均匀","下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；盖上锅盖，转中小火焖 2 分钟；","转大火，下入熟花生，干辣椒和花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；","淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度","关火，淋入芝麻油 10g，即可出锅"]},{"type":"heading","text":"稍加复杂但是更加令人垂涎欲滴的版本"},"相较于简单版本，这里更加推荐使用二荆条与生花生。并且加入了莴笋陪衬花生的香脆与鸡肉的松软",{"type":"list","items":["莴笋去皮切至 1cm 见方的小块，备用；","二荆条切成 1cm 长段；","手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）；","取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用","鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时","转中火，倒入 20g 植物油，放入生花生翻炒至其表面微微焦糊，捞起花生但是油留在锅内；","继续加热，7 成热（竹筷子起泡）下入鸡丁，放入豆瓣酱，翻炒大概 1 分钟；","加入备好的莴笋丁，继续翻炒 1 分钟；","下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；加入二荆条段；盖上锅盖，转中小火焖 2 分钟；","转大火，下入先前捞起来备用的花生，花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；","淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度","关火，淋入芝麻油 10g 与油泼辣子 5g 再翻炒 10s，即可出锅"]},{"type":"image","text":"宫保鸡丁","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["辣椒依据个人口味酌量添加，怕辣可去籽；","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["老派川菜的简单做法分享"],"title":"宫保鸡丁的做法"} -{"no":72,"id":"88525507ccd274960dbf9652f02f34a4","name":"小炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","朝天椒","小米椒","豆豉","豆瓣酱","老抽","淀粉","盐","葱","蒜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["五花肉 500g","朝天椒 4 条","小米椒 4 颗","豆豉 10g，根据个人口味加减 ±5g","豆瓣酱 10g，根据个人口味加减 ±5g","老抽 10ml","淀粉 10g","盐 1-2g","葱 0.5-1 根","蒜 2 瓣","食用油 15ml"]}]},{"text":"操作","content":[{"type":"list","items":["五花肉切片","把肉放入器皿内，加入淀粉、老抽、盐搅拌腌制半小时","葱切段","小米椒、朝天椒斜刀切好","热锅、倒油","油热后加入五花肉煸炒。炒至变色后盛出来","向锅中加蒜，煸出香味，加入豆豉，翻炒均匀","加入豆瓣酱翻炒均匀","加入炒好的五花肉继续的翻炒均匀","加入小米椒、朝天椒、葱段翻炒 40 秒","出锅。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"小炒肉的做法"} -{"no":73,"id":"fa767e95b203897a584f07b465f76c68","name":"小炒黄牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛里脊","芹菜","小米椒","野山椒","香菜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["牛里脊 400g","芹菜 200g","小米椒 30g","野山椒 30g","香菜 30g","食用油 15ml","酱油 6ml"]}]},{"text":"操作","content":[{"type":"list","items":["牛里脊切成不超过 3cm 宽，3mm 厚的薄片，倒入 6ml 酱油，用手抓匀备用","芹菜切成不超过 5cm 的小段，备用","小米椒切成丝状，备用","野山椒切成颗粒，备用","香菜切成成不超过 3cm 的小段，备用","热锅，锅内放入 15ml 食用油，大火等待 30 秒让油温升高","放入小米椒和野山椒爆香",["放入牛里脊和芹菜，然后",{"type":"strong","text":"大火翻炒 1 分钟"}],"关火，撒上香菜，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，全程需要开大火"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"小炒黄牛肉成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"小炒黄牛肉是一道简单易做的湘菜。口味十分劲爆爽口。一般初学者只需要 1 小时即可完成"],"title":"小炒黄牛肉的做法"} -{"no":74,"id":"9b10151affd546ef51f1719a915000e7","name":"尖椒炒牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","葱、姜、蒜","尖椒","酱油","盐","糖"]}]},{"text":"计算","content":[{"type":"list","items":["牛肉用量为 250 g/人","葱的用量为 0.5 根/人","姜的用量为 1 个/人","盐的用量为 3 g/人","糖的用量为 1.5 g/人","酱油的用量为 9 ml/人"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"配菜处理"},{"type":"list","items":["蒜剁成蒜泥","葱切段","姜切成姜片","尖椒切成段"]},{"type":"heading","text":"牛肉的预处理"},{"type":"list","items":["牛肉放入碗中","加姜、盐、酱油、糖进行腌制 30-40 分钟","腌制完姜可以去掉"]},{"type":"heading","text":"炒熟"},{"type":"list","items":["冷油下锅，待油变热至偶有气泡","加入蒜泥","蒜泥变金黄后加入尖椒","待尖椒表皮微皱，加入腌制好的牛肉翻炒","翻炒变熟之前加入葱，继续翻炒","翻炒至牛肉变熟，关火出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["腌制可以加入小苏打使牛肉变嫩，牛肉苏打比例为 500g：3g。","腌制的时候姜片可用料酒代替，料酒的用量为 3 g/人"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"尖椒炒牛肉的做法"} -{"no":75,"id":"c62c670d1b5cdb84b2003e527daa43de","name":"干煸仔鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡腿","土豆","青椒","大蒜","盐","胡椒粉","生抽","老抽","料酒","淀粉","郫县红油豆瓣酱（注意区分，不是那种棕黄色的豆瓣酱）","白糖","花椒碎"]}]},{"text":"计算","content":["1-2 人份：",{"type":"list","items":["鸡腿肉 400g","土豆 200g","青椒 60g","蒜瓣 10g","盐 3g","鸡精 3g （可选）","胡椒粉 2g","生抽 5g","老抽 2g","料酒 5g","淀粉 20g","郫县红油豆瓣酱 40g","白糖 30g","花椒碎 2g"]}]},{"text":"操作","content":[{"type":"list","items":["鸡腿去骨（如使用鸡腿排可忽略此步骤），鸡腿肉用刀背砸一砸，切成 2cm 的块。","鸡腿肉中加入盐、鸡精（可选）、胡椒粉、生抽、老抽、料酒，抓拌至粘手时加入淀粉拌匀，加入食用油防止粘连，腌制 30 分钟。","土豆去皮，切成 2cm 的块，沸水煮 5 分钟后捞出，控干水分，防止油炸时爆锅。","青椒去籽，切成 2cm 小片，放在笊篱中备用。","锅中加入宽油（根据锅的形状，能没过食材即可），油温烧至 180℃ 时，下入土豆块炸 3 分钟后捞出。","待油温再次升高到 180℃时，下入鸡块炸 2 分钟后捞出。","待油温再次升高到 180℃时，下入鸡块复炸 1 分钟后捞出。","待油温再次升高到 180℃时，下入土豆块复炸 1 分钟后，将锅中的油和土豆块经过笊篱过滤倒出，让笊篱上的青椒片断生。","锅中加入 5ml 食用油，小火煸炒蒜瓣至发黄，下入红油豆瓣酱煸炒出香，下入白糖炒融化，下入花椒碎，加 40ml 清水，不停搅拌至酱汁粘稠。","下入炸好的鸡块、土豆块、青椒片，搅拌均匀后出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["不舍得使用宽油油炸的话，可改用更少的油煎鸡块和土豆块。会增长用时，部分影响口感，但不会影响总体味道。",["参考资料：",{"type":"link","text":"北大餐饮中心官方资讯","href":"https://mp.weixin.qq.com/s/gd7F1bezTyd3OQsUVVur1w"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"干煸仔鸡成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"干煸仔鸡是一道甜辣口味的川菜，是北京大学食堂赵春月厨师长研发的美食，广受师生喜爱。赵厨师长已将菜谱公开，方便大家自己动手制作，疫情居家下饭必备！"],"title":"干煸仔鸡的做法"} -{"no":76,"id":"4b37fb65a6f5de36178e15219bd2e034","name":"徽派红烧肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","白砂糖","食用油","生抽","蚝油","老抽","姜片","蒜头","料酒","葱","五香粉","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["五花肉 300 g","白砂糖 100 g","食用油 200 g","生抽 10 ml","蚝油 5 ml","老抽 5 ml","姜片 2 片","蒜头 3 颗","料酒 100 ml","葱 1 根","五香粉 10 g","盐 10 g"]}]},{"text":"操作","content":[{"type":"list","items":["五花肉切块，每块 2-3 cm 大小","锅中加入 150 ml 食用油，倒入五花肉，煎炸 2 分钟 后，加入盐，翻炒五花肉，2 分钟 后出锅","锅中加入 50 ml 食用油，倒入白砂糖，翻炒到咖啡色","倒入五花肉，翻炒 30 S ，加入姜片、蒜头后翻炒 30 S","加入料酒，五香粉、葱，加入水没过五花肉，盖上锅盖煮 10 分钟","加入生抽、老抽、蚝油，中火煮 20 分钟","开锅，大火烧汁，端盘"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":[{"type":"list","items":["葱是整根，不需要切碎","步骤二加盐的目的是锁住五花肉的油脂","制作过程，用部分五花肉做了水煮处理，跟未处理的一起做后续制作，发现未水煮的肉质更 Q 弹"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["徽式红烧肉是一道由五花肉等食材制成的菜肴。"],"title":"徽派红烧肉的做法"} -{"no":77,"id":"fc3dbd31629b94fbfa8a4f4d93e8dc79","name":"新疆大盘鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["花椒，香叶，香果，干线椒，大蒜，大葱","油，盐，生抽，耗油，料酒（可拿啤酒），白糖","鸡肉（鸡腿肉最好），土豆，菜椒和甜椒（可以不用，加上配色好看）"]}]},{"text":"计算","content":["2 人食用",{"type":"list","items":["两个火枪腿的鸡肉（这大约是 1kg ）","土豆 2 个适中大小：750g","大葱 100g","菜椒甜椒各一个，各 50g","白糖 20g","干线椒 5 个","大蒜 4 瓣","油 50g"]}]},{"text":"操作","content":[{"type":"list","items":["肉先剁好，块状，用清水+盐浸泡 5 分钟，去除血水，去腥，然后空干水","葱蒜辣椒土豆等洗干净，土豆削皮","葱白切长段，长度 4cm 一段，菜椒和线椒切块状","土豆切成滚刀土豆，即切一刀动滚动一下，一块土豆大概有 4cm*4cm 大小即可","炒糖色：先将油加入锅中，然后将白砂糖放入，用锅铲来回搅拌，将糖炒化，然后炒出焦黄色，此时将空干水的鸡肉倒入锅中翻炒，进行上色","放入花椒，香叶，香果，干线椒等进行翻炒","放入 5g 盐，生抽 7ml，耗油 10g ，料酒 100g，倒入 1 升清水，料酒可以用啤酒代替","调至中火，将水烧开，调制中小火慢炖入味","当水收至鸡肉即将露出时，将土豆放在锅表面：注意不要翻动土豆，就盖在表面，不然翻到下面容易粘锅，继续盖锅盖炖，炖一会后将大葱，菜椒和甜椒放入，继续炖。","炖到汁收的差不多时可以进行翻面，将土豆与汤汁相吸，最后关火盛出。"]},{"type":"strong","text":"另：此做法可以吃面，买粗面剂子，将粗面剂子压扁，然后用手拉成宽面，一定要是宽面，下好后可以放入到大盘鸡中，与汤汁搅拌味道极佳！"},{"type":"image","text":"大盘鸡皮带面","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"大盘鸡","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"新疆大盘鸡的做法"} -{"no":78,"id":"e22ef31de15ab79b40b8756756dcc7d9","name":"无骨鸡爪","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡爪","姜","料酒","大葱","大蒜","小米辣","洋葱","生抽","耗油","黑醋（推荐陈醋）","白糖","盐","花椒油","香菜","柠檬"]}]},{"text":"计算","content":["一份正好够 2-3 个人吃。",{"type":"list","items":["鸡爪 1kg","姜 4 片","料酒 65g","大葱 3 段（5cm 一段）","大蒜 10 瓣","小米辣 4 个少辣，6 个中辣，12 个大辣（推荐大辣）","洋葱 （半个）","生抽 75g = 15g * 5","耗油 30g = 15g * 2","黑醋（推荐陈醋） 50g","白糖 10g","盐 3g","花椒油 10ml","香菜 3 颗","柠檬 2 颗（以 1 颗为单位来调整酸度）"]}]},{"text":"操作","content":[{"type":"heading","text":"鸡爪处理"},{"type":"list","items":[["用剪刀 / 刀 把鸡爪上的指甲的部分全部剪掉 ",{"type":"strong","text":"包括指甲下面的肉和骨头，让它一点指甲都不剩"}],"用水把他们洗干净，放一边",["把",{"type":"codespan","text":"鸡爪"},"放入大锅中，准备去腥味"],[{"type":"codespan","text":"大葱"},"，",{"type":"codespan","text":"料酒"},"，",{"type":"codespan","text":"姜"}," 全放进去"],["加水没过",{"type":"codespan","text":"鸡爪"}],["大火煮开 ",{"type":"strong","text":"中途可以把浮末捞起来"}],["水开",{"type":"strong","text":"100度，沸腾"},"后等 10 分钟"],"关火，捞出来，把水沥干，洗干净，放入盆里"]},{"type":"heading","text":"去骨"},"这一步可以省略，此步骤大约花费 2 小时",{"type":"list","items":[["放入冰箱，",{"type":"strong","text":"冷冻层"}," 20 分钟"],["把全部放入不是冷冻层的冰箱，然后分批",{"type":"strong","text":"10个一批"},"拿出来去骨"],["从手指（鸡爪的）最前端开始，每只手指都要用刀划开",{"type":"strong","text":"划到它的手背部分"}],"再从手背部用刀分划开至整个手臂",["把每只手指关节处都掰一掰",{"type":"strong","text":"按手指出声音时那种"}],"按着它的手指最前端，往里推，每只手指都一样，先推到中间手掌手背部分","每只手指皮脱离后，从手掌开始往手臂部分推直到整个脱下来了","放入碗中，备用"]},{"type":"heading","text":"调配腌料"},{"type":"list","items":[[{"type":"codespan","text":"小米辣"}," 切均匀小颗"],[{"type":"codespan","text":"大蒜"},"，",{"type":"codespan","text":"洋葱"},"，",{"type":"codespan","text":"香菜"},"切碎"],[{"type":"codespan","text":"柠檬"},"对半切开，把柠檬汁挤入鸡爪的容器里"],["把",{"type":"codespan","text":"全部"},"调料倒入装鸡爪的容器，",{"type":"codespan","text":"小米辣"},"，",{"type":"codespan","text":"大蒜"},"，",{"type":"codespan","text":"洋葱"},"和",{"type":"codespan","text":"香菜"},"也放进去"],"抓拌均匀","放入冰箱一个晚上（6 个小时）","调配好后全部放入准备好的鸡爪"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 3/4 的食材应加热水至没过食材。",["鸡爪去骨教程 ：",{"type":"link","text":"bili_89324373958","href":"https://www.bilibili.com/video/BV1t44y117D8?share_source=copy_web"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[[{"type":"image","text":"无骨鸡爪成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"strong","text":"图片里的颜色比较浅，家里人爱吃酱油少的"}],"这是一道做法简单但消耗体力和耐力的无骨鸡爪，酸辣开胃，Q 弹爽口，第一次做的话总耗时 8 个小时 15 分钟。"],"title":"无骨鸡爪的做法"} -{"no":79,"id":"5d51fe131787a2a4c4e50fb3fc7fb753","name":"梅菜扣肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","梅菜","五香粉","食用油","白砂糖","老抽","生抽","小米椒","蒜末","食用盐","鸡精"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["五花肉 200 g","梅菜 30 g","五香粉 2 g","食用油 300 ml","白砂糖 5 g","老抽 30 ml","生抽 20 ml","小米椒 1 个","蒜末 10 g","食用盐 2 g","鸡精 2 g"]}]},{"text":"操作","content":[{"type":"list","items":["梅菜放到清水中，浸泡 1 小时","锅中倒入 50 ml 食用油，将整个五花肉猪皮朝下，放到锅中 1 分钟 ，取出挂掉猪皮 【可选】","锅中加入开水，放入五花肉，大火煮 20 分钟 （筷子可以插进五花肉），取出五花肉","在五花肉表面涂抹均匀老抽、五香粉、白砂糖，放置 15 分钟","起锅烧油，加入五花肉，中火油炸直至两面金黄色（3-5 分钟）","起锅烧油，倒入梅菜，加上小米椒、蒜蓉、鸡精、食用盐后翻炒，直至炒干梅干菜水分","五花肉切片（后端 0.5-1 cm）,放在大碗中，散上梅干菜","中火蒸 45 分钟","拿个盘子倒盖在五花肉大碗中，将五花肉倒在盘子中"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":[{"type":"list","items":["制作过程中发现，脆皮五花肉真香 Orz~","不喜欢吃甜的可以去掉白砂糖，不影响主流程","倒数第二个步骤，可以根据个人喜好调整时间","炒干梅干菜的作用是为了后续吸油（盲猜）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["梅菜扣肉造型别致、大方得体，颜色酱红油亮，汤汁黏稠鲜美，扣肉肥而不腻，食之软烂醇香。"],"title":"梅菜扣肉的做法"} -{"no":80,"id":"7df101a70c935bfb485441b7f7d91204","name":"水煮牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","豆芽","鸡蛋","香菜","豆瓣酱","料酒","淀粉","干辣椒粉","姜","蒜","红辣椒","耗油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","这是一份的量：",{"type":"list","items":["牛肉 300g","豆芽 100g","鸡蛋 1 个","香菜 5 根","豆瓣酱 10g","料酒 10ml","淀粉 15g","干辣椒粉 5g","姜 20g","蒜 3 瓣","红辣椒 1 根","耗油 8g"]}]},{"text":"操作","content":[{"type":"list","items":["牛肉洗干净切片。","加入 15g 姜丝，1 个鸡蛋，15g 淀粉，8g 蚝油，10ml 料酒搅拌均匀，腌制 15 分钟。","香菜洗干净切好。","锅里倒油，加入豆瓣酱，5g 姜丝，蒜片。","倒入开水，煮成红汤。","豆芽洗干净去掉尾须，放进开水里焯熟。","将豆芽铺入碗底。","将牛肉片一片一片的放进红汤中，煮熟以后捞出。","将牛肉铺在豆芽上，撒上香菜梗。","撒上香菜叶，辣椒粉，辣椒圈。","另起锅烧热油，将热油淋在菜上面，就完成了。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考: ",{"type":"link","text":"水煮牛肉的详细步骤","href":"https://www.zhms.cn/recipe/blrqm.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"shuizhuniurou","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"麻辣鲜香"],"title":"水煮牛肉的做法"} -{"no":81,"id":"c114d7c308d333fa2fc1077fdbfd04c5","name":"水煮肉片","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪里脊肉","食用盐","胡椒粉","生抽酱油","料酒","鸡蛋清","土豆淀粉","植物油","豆芽","凤尾","芹菜","蒜苗","大蒜","生姜","红泡椒","青花椒","干辣椒","红油豆瓣","鸡精","白砂糖","小葱","菜籽油"]}]},{"text":"计算","content":[{"type":"list","items":["里脊肉的用量为 300g","小葱 2 根","生姜 10g","大蒜 20g","红泡椒 20g（根据受辣程度选择 0-40 g）","蒜苗 2 根","芹菜 3 根","红油瓣酱 5ml","鸡精 1.5g","生抽酱油 5g","食用盐 5g","胡椒粉 2g","料酒 3g","鸡蛋清 1 个","土豆淀粉 7g","植物油 280g（根据情况选择，想吃重油就多加 100g）","菜籽油 200g（根据情况选择，想吃重油就多加 100g）","绿豆芽 100g","凤尾 1 根","白砂糖 1g","小米辣干辣椒 20g（根据受辣程度选择 0-40g）","青花椒 5g（根据情况选择，想吃麻就多 5g）"]}]},{"text":"操作","content":[{"type":"list","items":["里脊肉改刀成小块，再切成 2 毫米薄片（可根据自己的口感改进），放入碗中，加入清水清洗两遍来去除血水和杂质，捞出挤干水分备用。","碗中加入食用盐 1.5g，胡椒粉 1g，生抽酱油 5g，料酒 3g，然后朝着一个方向搅拌 2 分钟，使其入味。",["另外准备一个碗，加入一个鸡蛋清，加入 7g 土豆淀粉，一个方向搅拌均匀，倒入肉中",{"type":"list","items":["再次一个方向搅拌均匀（肉表面就形成了润滑膜，这样会使肉更加鲜嫩）","最后再加入 30g 植物油轻轻搅拌（防止肉片粘连）。"]}],"绿豆芽 100g，凤尾 1 根（改刀成小条），芹菜 3 根切成小段，蒜苗 2 根拍散切成小段。","大蒜 20g 剁碎，生姜小块剁碎，红泡椒 20g 剁碎。","小米辣干辣椒 15g，青花椒 3g，锅内加入油滑锅，油稍许热了将多余的倒出备用留 50g 底油，下入干辣椒、花椒，开小火炒香，切记不要炒糊（颜色要变黑即可），倒出在菜板上剁细。","锅烧热，放入 100g 植物油烧至 6 成热，加入 2g 青花椒、干辣椒爆香，配菜下锅，加入 1g 食用盐，炒至断生，盛入碗中垫底备用。","锅洗干净，加入 150g 植物油烧至 6 成热，加入制作好的姜蒜红泡椒，爆香后加入豆瓣 10g，开小火把豆瓣爆香炒出红油即可。","加入 800 毫升清水（根据实际情况选择），大火烧开，转小火调味，加入食用盐 2.5g，鸡精 1.5g，1g 白砂糖提鲜，1g 胡椒粉，5g 水淀粉（根据实际情况选择）将汤汁收浓稠一点。","汤汁开后，开小火将腌制好的肉片分开依次下锅，然后开中火将肉片烫熟，用锅铲轻轻推动一下避免粘连，待汤汁烧开，肉片熟后捞出放入碗中配菜上，再将原汤倒入（不超过菜品）。","碗中均匀撒上刀口辣椒、蒜蓉和葱花。","锅洗干净，加入 200g 菜籽油，烧至 7 成热，然后一次性均匀泼在碗中肉片上（注意安全），美味完成。"]}]},{"text":"附加内容","content":[{"type":"list","items":["垫底的蔬菜根据自己口味选择（蘑菇、白菜、油麦菜等）。","刀口辣椒制作嫌麻烦也可以直接用干辣椒段和青花椒代替。","特别注意肉的腌制（搅拌的时候朝着一个方向、血水处理干净），保证肉滑嫩（鸡蛋清、淀粉搅拌均匀）。","水煮牛肉也可以按照这个做法。"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"美食作家王刚R","href":"https://www.bilibili.com/video/BV1ys411u7Z4"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["水煮肉片麻辣鲜香，适合干饭，但是做法稍微有点麻烦。难度主要在肉滑嫩，初学者一般需要 1 - 2 小时完成。干饭人，一切都值~"],"title":"水煮肉片的做法"} -{"no":82,"id":"a581634e0a6e44a550bc54fb458a6c74","name":"洋葱炒猪肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["洋葱","猪肉片","蕃茄酱","麻油"]}]},{"text":"计算","content":["每份：","食材",{"type":"list","items":["洋葱 一颗 （是主角，喜欢吃洋葱可以多半颗～一颗）","猪肉 (250g)","蒜头 （3 瓣）"]},"调味料",{"type":"list","items":["食用油 (15ml)","黑胡椒 (1.25g)","酱油 (30ml)","糖 (15g)","麻油 (5ml)","番茄酱 (15ml)","料酒 (15ml)"]},["备注：可以考虑购买",{"type":"link","text":"茶匙，大匙","href":"https://www.sohu.com/a/127293243_570657"},"来精准确定用料的量。"]]},{"text":"操作","content":[{"type":"list","items":["洋葱切片，猪肉，蒜头拍碎，以及混合上述调味料备用","炒锅内倒入 1 大匙食用油（等待 10 秒让油温升高），倒入猪肉","炒至变色后下蒜头炒香盛起备用","原锅下洋葱翻炒 3~4 分钟后加入调味料炒匀","下刚盛起备用的猪肉翻炒至猪肉熟后","待猪肉熟后再翻炒 1、2 分钟即可起锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["猪肉可选猪肩肉片或是切好的肉丝看个人喜好"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"爱料理","href":"https://icook.tw/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["咸中带甜，简单上手，一不小心可能让人多吃一碗饭。一般只需 15 分钟即可完成。"],"title":"洋葱炒猪肉的做法"} -{"no":83,"id":"232ee20c9f4fcb3946ab398932c18dff","name":"湖南家常红烧肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["带皮五花肉","干小米椒🌶（根据个人情况而定）","姜","生抽","老抽","香叶","桂皮","八角","冰糖","料酒","盐","冰糖（锁油上色）","食用油","开水"]}]},{"text":"计算","content":["一份正好够 2 人吃。",{"type":"list","items":["五花肉：500g","食用油：10g","香叶 5 片","姜 3 片","桂皮 1 小块","冰糖 6 颗","料酒 20 克","生抽 5 克","老抽 2 克","盐 2 克","八角 3 颗"]}]},{"text":"操作","content":[{"type":"list","items":["带皮五花肉洗净冷水下锅，加入姜片 2~3 片去腥味，煮到沸腾捞出冷水冲净白沫","五花肉切块，尺寸 1.5cm*1.5cm 块状大小","热锅加入油，加入冰糖小火搅拌至焦糖色即可，加入切好的五花肉，中火翻炒上色","加入备好的姜片、八角、桂皮、生抽、老抽、料酒、干小米椒、盐，小火翻炒 1 分钟，加开水没过肉","加盖中火煮沸，转小火慢顿 30 分钟，慢炖期间，间隔 10 分钟搅拌一次防止粘锅","小火慢炖汤汁剩三分之一的时，调成中火收汁出锅。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"湖南家常红烧肉","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"湖南家常红烧肉，入口软糯，肥而不腻"],"title":"湖南家常红烧肉的做法"} -{"no":84,"id":"28d880578cee8e475b66bddc07859a48","name":"猪皮冻","category":"meat_dish","detail":[{"text":"原料和工具","content":["",{"type":"list","items":["猪皮","大料、花椒、白芷、桂皮、丁香、香叶、小茴香"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["主料:猪皮 1kg、水 4kg","调料：盐 13g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml、葱 10g、葱 10g、姜片 20g","香料包：八角 10g、花椒 5g"]}]},{"text":"操作","content":[{"type":"list","items":["将猪皮，剁成不超过 10cm 小块，用清水浸泡 12 小时，然后冷水下锅，加入姜 10g、料酒 50ml 后，汆烫 5-10 分钟，捞出放入冷水中","将焯过水的猪皮，放到案板上，将里面的白肉部分全部剔除，然后再切成成不超过 3mm 的长条，放入盆中","加入白醋 20g，盐 5g，用力搓洗 3 分钟，再用清水洗净，这时的猪皮已经基本没什么腥味","锅内加入 4kg 水，放入猪皮，葱 10g，姜片 10g，八角 10g，花椒 5g，大火烧开后，小火煲煮 90 分钟至猪皮软烂","再加入盐 8g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml 调味后，倒入盘中，将葱姜，八角拣出，晾凉至果冻状","放冰箱冷藏即可，食用时，切成小块或者厚片"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意，做猪皮冻，直接下锅煮就“废”了，也是最忌讳的，一定要用白醋和盐不断搓洗猪皮，这样保证煮好的猪皮晶莹剔透，而且还没腥味",["参考资料：",{"type":"link","text":"铭哥说美食","href":"https://www.bilibili.com/video/BV1hh41117TL?spm_id_from=333.999.0.0"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"无骨鸡爪成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"猪皮冻是一道简单易做的菜。北方人年夜饭餐桌上的“常青树”，晶莹剔透的外表，滑嫩 Q 弹的口感，是不折不扣的超级下酒菜。","猪皮美容养颜，难度稍高，预计制作时长 24 小时。"],"title":"猪皮冻的做法"} -{"no":85,"id":"92ea307ed7f035d8647f189424898c79","name":"番茄红酱","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["碎牛肉","蒜瓣","胡萝卜","芹菜","洋葱","橄榄油","糖","食盐","胡椒粉","番茄酱","牛奶","干罗勒或百里香（可选）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["碎牛肉 500g","蒜瓣 2 个","胡萝卜 半根","芹菜 一根","洋葱 半个","橄榄油","糖 2g","食盐 10g","黑胡椒粉 5g","番茄酱 300g","牛奶 300ml"]}]},{"text":"操作","content":[{"type":"list","items":["将胡萝卜、芹菜、洋葱切碎，蒜瓣切片。","加入 10ml 橄榄油，热油下锅蔬菜，大火翻炒开始略微变色后盛出。","锅内加油 10ml，加蒜翻炒 10 秒，加入碎牛肉、糖、盐、胡椒粉和香料将牛肉炒脆（有颗粒感）。","加入炒好的蔬菜们和番茄酱继续翻炒，搅拌均匀。","分多次缓缓倒入牛奶，中小火煮 30 分钟，完成。"]}]},{"text":"附加内容","content":[{"type":"list","items":[{"type":"strong","text":"考虑各个品牌的番茄酱内含盐量不同，建议在炒牛肉时少放盐，煮的时候尝一下再调味"},{"type":"strong","text":"煮酱料期间请搅动，以免粘锅。如果酱料变粘稠就可以出锅啦！"},"可根据个人口味，将碎牛肉替换成一半碎猪肉一半碎牛肉，牛奶替换成鸡汤或饮用水。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["番茄红酱香浓可口，营养丰富，咱很喜欢。可以作为薄饼、意面~~热干面~~等主食的百搭酱料。有些繁琐，适合有烹饪经验的人尝试。一次吃不完也没有关系，可以冷冻后随时拿出来加热哦。（但是千万要记得吃）"],"title":"番茄红酱的做法"} -{"no":86,"id":"32d55a687c7b25e11786f9147cdadad4","name":"白菜猪肉炖粉条","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","白菜","土豆干粉条","十三香","鸡精","食用盐","老抽","生抽"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["五花肉 300g","大白菜 500g","土豆干粉条 50g","十三香 10g","鸡精 5g","食用盐 15g","老抽 5ml","生抽 5ml"]}]},{"text":"操作","content":[{"type":"list","items":["锅内烧水，水开后放入干粉条，煮 5 分钟后同水一起倒出容器中，盖上盖子继续浸泡泡 备用（第一步先做这个，期间可以进行以下步骤）","五花肉切 3mm 的肉片，备用","大白菜嫩叶与白菜帮子分开切成 2 份菜片，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","放入五花肉，保持翻炒至肉变色",["加入老抽，炒 ",{"type":"strong","text":"1 分钟"},"，给肉上色"],"加入白菜帮子，加入食用盐、生抽，炒一分钟（如果粘锅，烹入 10ml 水）",["加水没过所有食材，加入鸡精 ，沸腾后，将火调小然后",{"type":"strong","text":"等待 20 分钟"}],"粉条滤水切成小段放入碗中 备用",["加入白菜嫩叶，炒匀后将粉条放在菜上方，加盖再煮 ",{"type":"strong","text":"5 分钟"}],"尝味、关火，收汁"]}]},{"text":"附加内容","content":[{"type":"list","items":["土豆干粉条煮制时间长，可以放在第一步，期间进行其他步骤","最后一步尝味，如果发现有味道淡、未熟，继续加盖煮一段时间"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["白菜猪肉炖粉条是一道简单易做的菜。这是一道传统的东北家常菜，以做法简单、味道上乘的特点，在广大东北人民群众中备受喜爱。"],"title":"白菜猪肉炖粉条的做法"} -{"no":87,"id":"11cce8d8f528d1ababdc47c059d25f4e","name":"糖醋排骨","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨","白砂糖","食用油","生抽","耗油","老抽","鸡精","姜片","芝麻","番茄酱","香醋","五香粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["排骨 300 g","白砂糖 20 g","食用油 350 ml","生抽 5 ml","耗油 5 ml","老抽 5 ml","鸡精 2 g","姜片 2 片","芝麻 2 g","番茄酱 10 g","香醋 5 ml","五香粉 2 g"]}]},{"text":"操作","content":[{"type":"list","items":["排骨+姜片冷水下锅，煮开后用勺子舀去白色油沫，2-3 分钟后出锅","冷水清洗排骨，清洗 2-3 遍","锅中加入 300 ml 食用油，油开后倒入排骨，煎炸 3-5 分钟后出锅","小火起锅，加入 50 ml 食用油，加入白砂糖 30 g ，轻轻搅拌到糖水变成黄色","倒入排骨翻炒 30 S 后，加入香醋、生抽、耗油、鸡精、番茄酱、五香粉 翻炒 30 S 后，加入清水没过排骨","中火煮 20 分钟，加入老抽上色，开锅烧汁","起锅摆盘，散上芝麻"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":[{"type":"list","items":["步骤三油炸排骨时，可以根据实际情况选择加入淀粉包裹排骨","步骤六可以加少量水淀粉，但汤汁的自勾芡已经足够定性排骨","烧汁过程中，可以根据汤汁酸甜度选择再加 3-5 g 白砂糖、2-5 ml 香醋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["是糖醋味型中具有代表性的一道大众喜爱的特色传统名菜"],"title":"糖醋排骨的做法"} -{"no":88,"id":"b98ee0962c1f7076bbbd37fb4753a0c4","name":"糖醋里脊","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["里脊肉","醋","白糖","淀粉","鸡蛋","生抽","料酒","蚝油","番茄酱","白胡椒粉","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["里脊肉 500g","醋 10g","白糖 30g","淀粉 50g","鸡蛋 50g","生抽 10ml","料酒 20g","蚝油 10g","番茄酱 30ml","白胡椒粉 5g","食盐 10g"]}]},{"text":"操作","content":[{"type":"list","items":["腌肉：将猪里脊肉先切厚片，用刀背拍一拍，把肉拍松一点。切成一个手指头粗的条，加料酒，生抽，蚝油，食盐，白胡椒粉，一个鸡蛋，将肉用手抓匀，腌制 20 分钟以上。","调酱：番茄酱+10g 醋+30g 白糖+150ml 清水，搅拌至糖融化，备用。","裹粉：先把粉全部裹好再来炸，这样在炸的时候就不会手忙脚乱。准备一个大碗，里面放淀粉，把每一根肉条都满满裹上淀粉。","炸制：油温 160 摄氏度下里脊，可以拿一个干筷子放在油里面试一下，周围冒小泡就可以下锅。","炸到表面微黄可以捞出，全程中火。然后等油温升高到 200 摄氏度，把里脊倒进去重新炸一次，只需 40 秒，表皮就会很脆，马上捞出。","裹酱：另外拿一个锅，锅里放底油，把调好的酱汁倒进去，煮到冒泡，把炸好的里脊放进去，翻炒，让每一根都裹上酱汁。","下炸好的里脊肉翻炒，关火盛出。"]}]},{"text":"附加内容","content":[{"type":"list","items":["里脊要多炸几遍，注意火候，否则达不到外焦里嫩的效果！",{"type":"link","text":"下厨房","href":"https://www.xiachufang.com/recipe/104483435/"},{"type":"link","text":"百度百科","href":"https://baike.baidu.com/item/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A/135832"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["糖醋里脊是中国经典传统名菜之一，该菜品以猪里脊肉为主材，配以面粉、淀粉、醋等佐料，酸甜可口，让人食欲大开；该菜品在陕菜、豫菜、浙菜、鲁菜、川菜、淮扬菜、粤菜、闽菜里均有此菜。"],"title":"糖醋里脊的做法"} -{"no":89,"id":"0f91931d692741a7273623e5e5bf0eea","name":"红烧猪蹄","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪蹄","香叶","姜","葱","老抽","桂皮","冰糖","料酒","生抽","盐","八角","食用油"]}]},{"text":"计算","content":["一份正好够 3-4 人吃。",{"type":"list","items":["猪蹄：2~3 根","食用油：30ml","香叶 2 片","姜 5 片","葱半根","桂皮 1 块","冰糖 7-8 粒","料酒 30 ml","生抽 20 ml","老抽 20 ml","盐 8 克","八角 4 个"]}]},{"text":"操作","content":[{"type":"list","items":["冷水锅中放入热心摊主剁好的猪蹄，加入 20 ml 料酒与葱姜，煮 15 分钟左右去掉血腥","热锅冷油，倒入 30ml 食用油，放入 7-8 粒冰糖，开小火，熬成糖色，期间用锅铲把冰糖压碎，大概熬 2 分钟左右","熬成糖色后，放入焯过水的猪蹄，继续小火，翻炒猪蹄，直至所有猪蹄两面微黄","加入香叶 2 片、桂皮 1 块、八角 4 个、生抽 20 ml、老抽 20 ml、料酒 10 ml、姜 3 片、盐 8 克，转中火、继续翻炒 1 分钟","加入开水或者冷水，水需要没过猪蹄，盖上锅盖，大火烧开，烧开之后关火","把锅内的食材全部倒入高压锅中，高压锅中需要 15 分钟左右（如果同学没有高压锅，可放在锅中大火转小火熬制即可）","15 分钟之后，把高压锅的食材倒入炒锅中，开大火收汁，此时可用筷子尝下味道、淡的话可以加 2~3g 盐","大火收汁时长根据锅中的水来算，一般 30 秒左右即可，多留点也无碍、红烧猪蹄汤也是很下饭的"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"红烧猪蹄","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"红烧猪蹄营养丰富，味道香，汤汁浓郁、下饭强。"],"title":"红烧猪蹄的做法"} -{"no":90,"id":"87c762e0f5323371288c57dda2fb5bf2","name":"南派红烧肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，请尽量把刀磨的锋利一些。",["工具：",{"type":"codespan","text":"锅"},"（砂锅为宜，铝锅其次，高压锅也可以，最好不要铁锅、铜锅）"],["主料：",{"type":"codespan","text":"五花肉"}],["辅料：",{"type":"codespan","text":"油"},"、",{"type":"codespan","text":"冰糖"},"、",{"type":"codespan","text":"老抽"},"、",{"type":"codespan","text":"料酒"},"、",{"type":"codespan","text":"香叶"},"、",{"type":"codespan","text":"八角"},"、",{"type":"codespan","text":"生姜"},"、",{"type":"codespan","text":"盐"},"、",{"type":"codespan","text":"葱"},"、",{"type":"codespan","text":"开水"},"、",{"type":"codespan","text":"凉水"},"、",{"type":"codespan","text":"蒜"},"、",{"type":"codespan","text":"花椒"}]]}]},{"text":"计算","content":["一份正好够 1-3 人吃。",{"type":"list","items":["猪五花肉：约 2 斤","油：100-150ml，色拉油、猪油、花生油都可以","姜： 6 片","冰糖：约 15 块","白砂糖：30g","老抽：15ml","料酒：20ml","凉水：没过食材的量即可，看锅大小准备","开水：没过食材的量即可，看锅大小准备","香叶：4 片","八角：3 个","盐：2-3g","花椒：10g"]}]},{"text":"操作","content":[["建议在此之前查看炒",{"type":"link","text":"糖色","href":"./../../condiment/糖色.md"},"教程"],{"type":"list","items":[[{"type":"codespan","text":"猪五花肉"},"切大块（约 4.5cm ）"],[{"type":"codespan","text":"生姜"},"切片（每片厚度约 3mm ）"],[{"type":"codespan","text":"开水"},"烧开"],[{"type":"codespan","text":"凉水"},"自来水即可"],[{"type":"codespan","text":"小葱"},"小葱白色的部分",{"type":"codespan","text":"葱白"},"切成小段（小葱最佳，大葱也可以）"],[{"type":"codespan","text":"蒜"},"中间切开，不要拍扁，否则难以捞出以至最后",{"type":"codespan","text":"收汁"},"时影响味道"],["建议先拿出来一半葱姜，再将剩下的",{"type":"codespan","text":"生姜、葱白、蒜、花椒、八角、香叶"},"提前放入一个碗中备用"],"凉水锅中放入切好的红烧肉，加入料酒与 2/5 葱姜，煮 15 分钟去掉血腥，捞出来后洗干净；",["炒",{"type":"link","text":"糖色","href":"./../../condiment/糖色.md"},"，注意采用其中提到的操作 2 来制作糖色。"],[["将准备好的",{"type":"codespan","text":"生姜、葱白、蒜、花椒、八角、香叶"},"还有",{"type":"codespan","text":"五花肉"},"倒入锅中",{"type":"codespan","text":"大火"},"翻炒，期间加入至闻到香味，倒入开水至没过全部肉炖煮 50 分钟-60 分钟"],{"type":"list","items":["高压锅的话 40 分钟；"]}],"加入 10ml 料酒；","盖上锅盖煮至沸腾后，每隔 25 分钟打开盖子将浮在表面的油和沫捞出；","当水的高度减至肉最高的高度与锅底高度的 3/5 时，转中火，并捞出除肉和水以外的所有辅料，开始收汁；","打开锅盖，待汤汁快没有的时粘稠状出锅（切记不可收干）；"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻"],"title":"南派红烧肉的做法"} -{"no":91,"id":"b85e69a4405a6b2562b776e11f30f4ad","name":"简易红烧肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，请尽量把刀磨的锋利一些。",["主料：",{"type":"codespan","text":"大肉"},"、",{"type":"codespan","text":"鸡蛋"},"（可选）、",{"type":"codespan","text":"豆皮"},"（可选）"],["辅料：",{"type":"codespan","text":"生姜"},"、",{"type":"codespan","text":"冰糖"},"、",{"type":"codespan","text":"生抽"},"、",{"type":"codespan","text":"老抽"},"、",{"type":"codespan","text":"料酒"},"、",{"type":"codespan","text":"香叶"},"、",{"type":"codespan","text":"八角"},"、",{"type":"codespan","text":"盐"},"、",{"type":"codespan","text":"水"},"、",{"type":"codespan","text":"葱"},"（记得要开水）"]]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人吃。",{"type":"list","items":["猪五花肉：约 3~4 斤","姜： 6 片","冰糖：15 克（约 7 块）","生抽：10ml","老抽：15ml","料酒：5ml","开水：没过食材的量，需要 600ml-900ml","香叶：3 片","八角：2 个","鸡蛋（可选）：0-2 个","豆皮（可选）：0-80g","盐：2-3g"]}]},{"text":"操作","content":[{"type":"heading","text":"原材料准备"},{"type":"list","items":[[{"type":"codespan","text":"猪五花肉"},"切大块（约 4.5cm ，冷冻半小时至一小时更好切）"],[{"type":"codespan","text":"豆皮"},"切 2cm 的宽度"],[{"type":"codespan","text":"生姜"},"切片（每片厚度约 3mm ）"],[{"type":"codespan","text":"水"},"烧开"],[{"type":"codespan","text":"鸡蛋"},"煮熟并用",{"type":"codespan","text":"叉子"},"/",{"type":"codespan","text":"牙签"},"扎孔（尽量多些好入味）"],[{"type":"codespan","text":"大葱"},"大葱白色的部分",{"type":"codespan","text":"葱白"}]]},{"type":"heading","text":"开始制作"},{"type":"list","items":["冷水锅中放入切好的红烧肉，加入料酒与葱姜，煮 15 分钟去掉血腥",["锅中放入两片",{"type":"codespan","text":"生姜"},"提味"],["开中小火后直接加入",{"type":"codespan","text":"五花肉"},"，不需要放入食用油，每块",{"type":"codespan","text":"五花肉"},"六个面都煎一下，煎至出油即可"],["将煎出的油倒出备用，并将",{"type":"codespan","text":"五花肉"},"推至一边，加入 15g ",{"type":"codespan","text":"冰糖"},"，翻炒至",{"type":"codespan","text":"冰糖"},"融化；"],["融化后将五花肉与冰糖炒至融合上色，加入",{"type":"list","items":[[{"type":"codespan","text":"生抽"}," 10ml"],[{"type":"codespan","text":"老抽"}," 15ml"],[{"type":"codespan","text":"料酒"}," 5ml"],"翻炒至上色；"]}],[["加入",{"type":"codespan","text":"烧好的开水"},"炖煮 40 分钟（刀工差的同学切的过大请自觉延长炖煮时间），并放入"],{"type":"list","items":[[{"type":"codespan","text":"生姜"}," 2 片"],[{"type":"codespan","text":"香叶"}," 3 片"],[{"type":"codespan","text":"八角"}," 2 个"]]}],["盖上锅盖煮至沸腾后，加入煮好扎好孔的",{"type":"codespan","text":"鸡蛋"},"和",{"type":"codespan","text":"豆皮"},"，开中小火，等待 40 分钟。（中途可适当翻搅防止粘锅）；"],"打开锅盖，待汤汁快没有的时候开大火收汁（切记不可收干）；",["加入 2-3g ",{"type":"codespan","text":"盐"},"，翻炒一下，就可以出锅了。"]]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻",{"type":"image","text":"红烧肉成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"红烧肉成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"简易红烧肉的做法"} -{"no":92,"id":"5b6ff02c7d2d64a7ecb61a31e2fdedb9","name":"羊排焖面","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["带皮羊排肉","青椒","甜椒","青椒","大葱","花椒","干辣椒","生姜","白砂糖","老抽"]}]},{"text":"计算","content":["1 人份 * 2 顿 = 2 人份",{"type":"list","items":["带皮羊排 500g","青椒，甜椒 各 2 个"]}]},{"text":"操作","content":[{"type":"list","items":["羊肉冷水下锅焯水，水开了之后把血沫撇掉，捞出羊肉。","切好生姜（ 4 片)，放入干辣椒与花椒在碗里备用。","在炒锅加入油。（多一点也没关系）","油热之后，放入白砂糖，给羊肉炒出焦糖色。","羊肉水份炒干之后，放入盐、老抽，以及备好的调味料。","加入清水没过羊肉，大火煮沸之后，让其继续煮 10 分钟，之后小火炖煮 30 分钟。","在此期间，可以和面。和面的量以及操作方法在附加内容里讲解 *（注 1）。","放入青椒，甜椒，大葱，以及面皮进行翻炒。","翻炒均匀之后，即可出锅。"]},"*注 1：可以用超市的面条代替，但是尽量选择宽面。"]},{"text":"附加内容","content":["(和面小指南 之 材料）",{"type":"list","items":["中筋面粉 300 g","盐 3 g","水 180 ml"]},"(和面小指南 之 操作）",{"type":"list","items":["先把材料混合均匀，加水边和边搅拌，然后把面团和到光滑","醒面（ 10 分钟）","再次和面到光滑","醒面（ 5 分钟）","把面团揉成条，切成 6 到 8 个小剂子","抹上油，等待 5 分钟","把面团剂子擀成面皮","放入锅中焖煮 4 分钟（一片一片操作）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[[{"type":"image","text":"羊排焖面","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n羊排焖面是一道硬菜，适合聚会时候大展身手。缺点就是有点花时间，优点就是好吃，而且一道菜补齐人体所需的三大营养物质。"]],"title":"羊排焖面的做法"} -{"no":93,"id":"5926b2ccdd1b1b1176a442892cca75c5","name":"老式锅包肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["里脊肉","大葱","姜","胡萝卜","香菜","白醋","白糖","料酒","香油","酱油","盐","水淀粉","土豆淀粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["里脊肉 400g","大葱 50g","姜 30g","胡萝卜 200g","香菜 100g","白醋 40g","白糖 40g","料酒 5ml","香油 2ml","酱油 2g","盐 2g","水淀粉 10ml","土豆淀粉 100g"]}]},{"text":"操作","content":[{"type":"list","items":["切肉：猪里脊切片，薄厚要均匀。","腌肉：用盐 2g，5ml 料酒，腌制 15 分钟。","挂浆：土豆淀粉 100 克放 2 倍清水，拌匀后，静置 20 分钟（淀粉和水会分层），倒去上层的 2/3 清水，将余下的沉底的淀粉和水搅匀，成酸奶状，倒入腌好的肉拌匀。","调汁：白糖 40g，白醋 40g，酱油 2g，香油 2ml，盐 2g，水淀粉 10ml，倒在一起进行混合。","热油：加热到七成熟。","炸制：把挂浆好的肉片炸制金黄，炸两遍保持酥脆。","配菜：姜，大葱，胡萝卜切成丝，香菜切段。","调汁：锅里留一层底油，下葱丝姜丝煸炒出香味，倒入糖醋汁，煮沸冒泡。","出菜：快速下入炸制好的肉片，以及胡萝卜丝香菜段,快速翻炒均匀,关火即可盛盘."]}]},{"text":"附加内容","content":[{"type":"list","items":["肉片要炸两遍，否则达不到外焦里嫩的效果！"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"百度百科","href":"https://jingyan.baidu.com/article/17bd8e52ce682cc5ab2bb8a5.html"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["锅包肉是东北名菜，光绪年间始创自哈尔滨道台府府尹杜学赢厨师郑兴文之手，去东北餐馆，师傅都会问锅包肉要老式的还是新式的，区别在于酸味来源不同，老式的就是白醋汁，新式的加了番茄酱。"],"title":"老式锅包肉的做法"} -{"no":94,"id":"bc08e1cbaabeb23df541221abc883c2b","name":"荔枝肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["瘦肉","凤梨","鸡蛋","食用油","白砂糖","淀粉","生抽","鸡精","姜末","芝麻","番茄酱","香醋"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜香菇 2 朵","蟹味菇 30 g","瘦肉 150 g","凤梨 100 g","鸡蛋 1 个","食用油 500 ml","白砂糖 5 g","淀粉 100 g","生抽 5 ml","鸡精 5 g","姜末 5 g","芝麻 2 g","番茄酱 20 g","香醋 2 ml"]}]},{"text":"操作","content":[{"type":"list","items":["瘦肉切块（每块 2-3 cm ），放入大碗中，加入鸡蛋 1 个 、生粉 50 g 、生抽 3 ml 、鸡精 2 g","充分搅拌,直至生粉包裹住瘦肉块（太稀则继续加生粉，太干则加水），然后加入 5 ml 油，在充分搅拌后备用","在准备一个碗，加入番茄酱、鸡精 3 g 、生抽 2 ml 、姜末、白砂糖、生粉 10 g \\香醋、凉水 200 ml ,充分搅拌后备用","切一个凤梨, 准备 6 个 （每个 1.5-2 cm）凤梨块","起锅烧油，倒入 500 ml 油，一直烧油直到听到油炸声","将瘦肉一个一个放入锅中（切记不可以整碗倒入），保证每个肉不要粘在一起","全部放入瘦肉后，每 30 S 用勺子来回两面翻转瘦肉块，直至瘦肉块表面金黄","取出瘦肉，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用","起锅，倒入汤汁，30 S 后倒入瘦肉块、凤梨块，充分翻炒后 出锅","摆上芝麻"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":[{"type":"list","items":["更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨","闽菜以甜为主，如果吃不惯的可以放弃白糖","可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["荔枝肉独具闽菜特点，味道酸甜可口。是福州地区比较常见的一道菜肴"],"title":"荔枝肉的做法"} -{"no":95,"id":"f9529dbaf16ed1741b9c71c71a5b2489","name":"萝卜炖羊排","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["羊排","白萝卜","大葱","花椒","白芷（可选）","姜","料酒或者黄酒","食用盐","冰糖","水"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["羊排 400g","白萝卜一根","大葱一根","花椒 10 粒","姜 10g ，一般买一头姜，从中切大约 4 片即可","料酒或者黄酒 30ml-40ml","食用盐 10g","冰糖 2-4 粒","水：没过食材的量，需要 1000ml"]}]},{"text":"操作","content":[{"type":"list","items":["萝卜去皮、滚刀切成 3-5cm 的大块，备用","羊排在购买时可以让卖家切好，因为家用刀一般难以切动，备用","羊肉冷水下锅，加入一半的料酒，一半的葱姜，煮 10 分钟去掉血腥，（可选）把焯的过程中出现的血沫子可以用勺子盛出来","另起一锅冷水，放入切好的白萝卜，放入一半的冰糖，等水开后煮 5 分钟去掉白萝卜的辣味","盛出来焯好的羊排，放入高压锅中，加水没过所有食材后再增加大约 300ml 的水",["将剩余的葱姜料酒，花椒，冰糖，白芷（可选），盐放入锅中，盖锅等待上汽后计时，中火炖大约 15 分钟。",{"type":"list","items":["如没有高压锅，则放入普通锅中，炖大约 40 分钟到 1 小时。"]}],"关火，等待高压锅放气完毕，开盖，加入之前焯好的萝卜，调味，加入 3-10g 的食盐或者水，品尝汤的咸淡，","再开火，中火，高压锅上汽再炖 10 分钟，普通锅盖盖再炖 20 分钟","关火，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["萝卜炖羊排是一道常见家常菜，老少皆宜。一般初学者只需要最多 2 小时即可完成。"],"title":"萝卜炖羊排的做法"} -{"no":96,"id":"b80cf09bf654400e8f7da64fea238e0b","name":"蒜苔炒肉末","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉薄片","蒜苔","食用盐","生抽","食用油","蒜瓣"]}]},{"text":"计算","content":["1 人食用版本",{"type":"list","items":["蒜苔 1 扎（每扎蒜苔约 190g）","五花肉薄片 4 片（约 20g）","食用油 10ml","蒜瓣 2 瓣","生抽 15ml","食盐 2g"]}]},{"text":"操作","content":[{"type":"list","items":["蒜苔切成 5cm 小段，备用","五花肉切成 5mm * 5cm 丝状，备用","蒜瓣拍碎切成末，备用","热锅，锅内放入 10ml 食用油。等待 10 秒让油温升高",["放入蒜末，中火翻炒 ",{"type":"strong","text":"10 秒"}," 将蒜末炒出香味"],["放入五花肉和 5ml 生抽，中火翻炒 ",{"type":"strong","text":"30 秒"}," 将肉炒熟并上色"],["将蒜苔放入锅内并加入 10ml 生抽，翻炒 ",{"type":"strong","text":"30 秒"}],["锅内加入 20g 水，中火翻炒 ",{"type":"strong","text":"5 分钟"}," 将蒜苔炒至稍稍变软"],["最后加入 2g 食盐，中火翻炒 ",{"type":"strong","text":"30 秒"},"，即可出锅装盘"]]}]},{"text":"附加内容","content":[{"type":"list","items":["加入食盐前可尝一下咸淡，自行决定是否增减盐量","选用五花肉薄片是因为切肉简单且不用腌制即可入味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒜苔炒肉末是一道简单易做的菜。这是一道北方家常菜，以做法简单、味道上乘的特点，在广大北方人民群众中备受喜爱。"],"title":"蒜苔炒肉末的做法"} -{"no":97,"id":"cff0989fa3b06bd88e3c758c37f36f86","name":"血浆鸭","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲜仔鸭肉","鲜鸭血（宰杀鸭子时加醋接鸭血，用筷子顺时针搅拌防凝固）","姜","蒜仔","葱","辣椒","酒（或者白酒、啤酒、米酒皆可）","生抽","料酒","盐","鸡精"]}]},{"text":"计算","content":["每份（建议 2-4 人份）：",{"type":"list","items":["鲜仔鸭肉 2000g","鲜鸭血 250ml","姜 6 片 （根据个人吃辣喜好程度可多放 1-3 片姜）","蒜仔 6 瓣","香葱 2 根，切好备用","辣椒 1000g（根据个人吃辣喜好程度可选青椒，线椒，美人椒等，喜欢吃辣可增加 5-8 个小米辣或朝天椒，切好备用）",["酒（任选其一）：",{"type":"list","items":["高度白酒 50ml + 水 150ml","啤酒 200ml","米酒 200ml"]}],"生抽 10ml","料酒 30ml","盐 8g","鸡精 5g"]}]},{"text":"操作","content":[{"type":"list","items":["鲜仔鸭肉切成约 3cm 小块，加料酒、姜片，去除血水。","炒锅烧热，放入约 100ml 食用油，大火待油烧开，放入腌制好的鲜鸭肉，不断翻炒。","待鸭肉完全变色（肉眼可见泛白），放入酒，再加入 200ml 开水，刚好淹没鸭肉即可，盖上锅盖中火煮 15 分钟。","水开之后，打开锅盖放入姜蒜，翻炒一遍，盖上锅盖持续加热 10 分钟。","打开锅盖放入辣椒，不断翻炒，待至肉眼可见辣椒炒软，放入鲜鸭血，此时需要不断翻炒，确保每块鸭肉和每片辣椒都有鸭血的浸润（此乃血浆鸭的精髓）。","翻炒至肉眼可见鸭血均为黑色，加入盐，鸡精，香葱，（喜欢食用山胡椒油的朋友也可以在此时放入 3-6 滴山胡椒油）再次翻炒一到二次即可。","出锅盛盘，上桌食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察水位线，调整炉火大小，以防水烧干粘锅。","放入鲜鸭血时，需要不断翻炒搅拌，防止鸭血抱团凝固成块。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"血浆鸭(特辣)","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"血浆鸭(微辣)","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"血浆鸭是湖南武冈特色传统名菜，香、脆可口，由于醋血的作用，不仅鸭骨酥而脆，就是姜和辣椒也变得不辣而甜净。一般初学者只需要 2 小时就可以完成。"],"title":"血浆鸭的做法"} -{"no":98,"id":"899be550fe74b22020f323a6e6e78c89","name":"西红柿土豆炖牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","小料","葱","姜","料酒","花椒","八角","香叶","白糖 or 冰糖","酱油（可选）","老抽","黑胡椒粉（或白胡椒粉）","土豆","西红柿","洋葱"]}]},{"text":"计算","content":[{"type":"list","items":["牛肉 500-700g",["小料",{"type":"list","items":["葱一根，姜四片，料酒","花椒 3g","八角一个（半）","香叶两片","油 15ml （若用牛腩可根据喜好减少为 10ml）"]}],["调味品",{"type":"list","items":["白糖 or 冰糖","酱油（千禾酿造生抽无添加），老抽","黑胡椒粉（白的也行）2g"]}],"土豆两三个（看喜好，锅能盛了为准）","西红柿拳头大小中等个头两三个","比拳头大一点的洋葱一个"]}]},{"text":"操作","content":[{"type":"list","items":[["备菜:",{"type":"list","items":["土豆去皮、切成 5cm 大块，备用","西红柿切十字花刀，开水烫后去皮，把中间的芯去掉，切 3cm 小块备用","葱切 4g 的葱花出来，剩下的掰成 5-8cm 大段","牛肉泡凉水半小时去血水，或凉水下锅煮至表面变白捞出，期间撇去浮末","洋葱切 0.5-1cm 小粒"]}],["制作",{"type":"list","items":["全程中火","凉水没过牛肉，放入高压锅，放入葱段，姜片，放入 20g 料酒，上汽压 20 分钟","取出牛肉后，切 5cm 大块，挑出姜，汤盛到一个大碗里一会炖煮用","倒油，油四到五成热以后下花椒八角香叶，出香味之后糊之前挑出不用","下入牛肉，葱姜，炒香，炒多久都无所谓，看着有点要糊可以舀 10ml 汤，此下同理","炒香后加入生抽 15ml，料酒 15ml，胡椒粉，5-10g 番茄膏番茄酱或一个番茄罐头，加入洋葱炒至透明","（可选）可以加一点点盐使洋葱出水不容易糊，不要加太多，后面再调味","加入西红柿炒至西红柿化开软烂，倒入剩下的汤"]}],["炖煮",{"type":"list","items":["中火开锅后，全程小火","出锅前 30-40 分钟 加土豆并调味","依据个人口味边尝边加糖盐，合适为止","筷子戳牛肉软烂后出锅！"]}]]}]},{"text":"附加内容","content":[{"type":"list","items":["炖煮时保证汤加入的时候是温热的","炖煮时不要扣盖否则土豆会烂","炖煮时时不时翻动避免糊底","砂锅炖煮会更好吃，可以在炒锅里炒完倒到煮锅里炖，如果用砂锅开锅之前不要用大火避免裂开","酱油总量不要太多，汤汁浓缩的时候会变咸，稀的时候稍微淡点没事，炖煮时候觉得不够也可以再加酱油","不要用鸡精味精，会抢夺牛肉的鲜味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"效果图","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"西红柿土豆炖牛肉（腩）的特点就是还挺好吃，牛肉是优质蛋白，换成牛腩更好吃。","难度基本没有，90 岁老奶奶拄拐杖都能做。","预计制作总时常 1～1.5h。炖的时间:做的时间≈3:1"],"title":"西红柿土豆炖牛肉的做法"} -{"no":99,"id":"92f71f1c3fa9883fdae0ad2a0e0813cb","name":"西红柿牛腩","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","牛腩","燃气灶（西红柿去皮用）","高压锅/砂锅/普通铝锅（铁锅）","2cm 两段葱段、两片姜片，葱花、姜各 10g","生抽、白胡椒粉，白糖，料/黄酒，八角三小片","牛腩（挑选肥瘦相间的口感比较好）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["西红柿 3-4 个（每个约 200g）","牛腩 500g","食用油 20-30ml"]}]},{"text":"操作","content":[{"type":"list","items":["牛腩切条、切块成长宽高均 2cm ，冷水下锅，开锅煮制 2 分钟去除血水，捞出冲洗干净","另起锅 2L 水烧开，加入 2cm 两段葱段、两片姜片、八角、料/黄酒 5-10ml，放入焯好的牛肉，盖盖炖制（砂锅 1 小时，高压锅炖肉模式 45 分钟），筷子能轻松插透就证明炖好了",["西红柿去皮：西红柿头部滑十字至腰线，筷子/刀叉从果蒂捅入，煤气灶小火，一边转动一边烤，及时拿下来查看，起皮后撕下来，切块。越小越好",{"type":"list","items":["撕皮小心烫，去皮后的西红柿特别滑，慢切注意安全"]}],"起锅烧油，油温 7 成热，放入葱花、姜各 10g，番茄下锅，炒透炒出番茄红色，加入煮好的牛腩和原汤，原汤刚刚没过牛肉即可","根据个人口味放入盐、糖、生抽调味盖盖","开锅后大火继续炒制 3-5 分钟","待番茄汁呈中等粘稠程度后关火，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["用火注意安全、用火注意安全、用火注意安全",["用砂锅/铝锅炖肉时，水开后转中小火/小火，使用高压锅见",{"type":"link","text":"学习使用压力锅","href":"./../../../tips/learn/高压力锅.md"}],"教程中的番茄去皮方式是目前为止本人实践最快的方式","绝对不用番茄酱和少加佐料，尽可能还原食材的原味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["西红柿牛腩汤汁浓厚酸甜可口，牛肉软绵醇香，搭配米饭绝配。一般初学者需要 90 分钟完成。"],"title":"西红柿牛腩的做法"} -{"no":100,"id":"608caac3ab44a688b73d1762e080de4e","name":"辣椒炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青椒（吃辣的话推荐用杭椒，螺丝椒，不吃辣的用尖椒，甜椒）","猪瘦肉","盐","生抽","蚝油","大蒜","姜","酱油（可选）","豆豉（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["青椒的数量 = 份数 * 3 个。","肉量 = 份数 * 200g。","盐量 = 份数 * 3g。","生抽 = 份数 * 3ml。","蚝油 = 份数 * 3ml。","大蒜 = 份数 * 5g。","生姜 = 份数 * 5g。","酱油 = 份数 * 2ml。","豆豉 = 份数 * 3g。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":[["将",{"type":"codespan","text":"青椒"},"洗净，去除",{"type":"codespan","text":"青椒把"},"以及",{"type":"codespan","text":"青椒籽"},"，再用",{"type":"codespan","text":"滚刀手法"},"切好备用。"],[{"type":"codespan","text":"大蒜"},"用刀拍一下，再横切成",{"type":"codespan","text":"蒜瓣"},"，",{"type":"codespan","text":"生姜"},"切碎成",{"type":"codespan","text":"姜末"},"。"],["将",{"type":"codespan","text":"猪瘦肉"},"切成",{"type":"codespan","text":"肉片"},"（顺着猪肉的纹理切，即刀和肉的纹理呈水平线，出来的肉片，纹路呈“川”字）。"],["将切好的",{"type":"codespan","text":"猪肉"},"洗净，放入空碗，再加入计算好的",{"type":"codespan","text":"生抽"},"、",{"type":"codespan","text":"蚝油"},"、",{"type":"codespan","text":"盐"},"搅拌均匀，腌制 10 分钟。"],["热锅，不用倒油，把",{"type":"codespan","text":"切好的青椒"},"放入锅中，大火干煸至虎皮状后，再加 2g",{"type":"codespan","text":"盐"},"继续翻炒 1 分钟 后捞起。"],["不用洗锅，大火热锅，加入份数 * 8ml",{"type":"codespan","text":"油"},"，等待 30s，加入",{"type":"codespan","text":"蒜瓣"},"、",{"type":"codespan","text":"姜末"},"翻炒 15s。"],["加入腌制好的",{"type":"codespan","text":"猪肉"},"倒入锅内翻炒 2 分钟，再加入干煸过的",{"type":"codespan","text":"青椒"},"翻炒 1 分钟。"],["根据个人口味喜好加入",{"type":"codespan","text":"豆豉"},"，最后加入",{"type":"codespan","text":"酱油"},"，继续翻炒 30s。"],"出锅，盛盘。"]}]},{"text":"附加内容","content":[{"type":"strong","text":"辣椒只能选择青椒，螺丝椒为最优解，切勿选择其他品种辣椒！"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["⚠️注意：本道菜需要一定料理基础，不推荐新手尝试。"],"title":"辣椒炒肉的做法"} -{"no":101,"id":"ea02e9e7c5b86a29685ff9f66a03065d","name":"酱排骨","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨","五香粉","料酒","食用油","白砂糖","老抽","生抽","蚝油","小米椒","蒜","姜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["排骨 300 g","五香粉 20 g","料酒 10 ml","食用油 30 ml","白砂糖 15 g","老抽 10 ml","生抽 10 ml","蚝油 5 ml","小米椒 1 个","蒜 2 粒","姜 2 片"]}]},{"text":"操作","content":[{"type":"list","items":["起锅烧热水，放入排骨、姜片、料酒，煮开后用勺子舀去白色油沫，2-3 分钟后出锅","冷水清洗排骨，清洗 2-3 遍","小火起锅，加入食用油，加入白砂糖 ，轻轻搅拌到糖水变成黄色","倒入排骨翻炒 30 S 后，加入生抽、耗油、蚝油、五香粉、蒜、小米椒后翻炒 30 S 后，加入清水没过排骨","大火煮 30 分钟，加入老抽上色，再煮 10 分钟","起锅摆盘"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":[{"type":"list","items":["增加味道的可以考虑加入豆瓣酱、番茄酱等","大火煮时间可以根据每个人情况做调整","煮排骨期间，可以顺道放入 2-3 个 鸡蛋一起煮，做成简易版卤蛋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酱排骨其色泽酱红，肉质酥烂，骨香浓郁，汁浓味鲜，咸中带甜。"],"title":"酱排骨的做法"} -{"no":102,"id":"5ea20d64b09a5b211bf2340f6e8e17ff","name":"酱牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","香叶","姜","葱","老抽","桂皮","冰糖","花椒","料酒","生抽","盐","八角","黄豆酱"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["牛肉 2000 克","香叶 1 片","姜 3 片","葱半根","老抽 15ml","桂皮 1 块","冰糖 7-8 粒","花椒 15 粒","料酒 30ml","生抽 15ml","盐 8 克","八角 4 个","黄豆酱 15ml"]}]},{"text":"操作","content":[{"type":"list","items":["牛肉浸泡 4-6 小时，加料酒、姜片，去除血水","牛肉切成 8cm，不超过 10cm 的肉块","牛肉放入锅中，加入冷水至水面没过牛肉，开锅至水沸腾开始计时，3 分钟后停火，捞出牛肉，用温水洗净","将洗净后的牛肉放入砂锅或炖锅，加水没过牛肉，开大火，放入除盐之外的其他配料。","水开之后，大火转为小火，持续加热 90 分钟，加盐","加盐后，继续小火 90 分钟（注：每 30 分钟确认水位线，要求至少达到牛肉面高度的 80%）","加热 180 分钟后，捞出牛肉，自然冷却，切片","上桌食用，其他牛肉建议不切片冷藏。"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材（约每 30 分）。"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"下厨房app中的食谱","href":"http://www.xiachufang.com/recipe/106670199/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"酱牛肉","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"家常酱牛肉营养丰富，味道香，不论是当作主食还是佐餐都很棒。一般初学者只需要 3 小时即可完成。"],"title":"酱牛肉的做法"} -{"no":103,"id":"f7806d88fc119444e47a31b0c60200f6","name":"醉排骨","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨","白砂糖","食用油","鱼露","芝麻","番茄酱","香醋","蒜头","葱","地瓜粉","鸡蛋黄"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["排骨 200 g","白砂糖 10 g","食用油 500 ml","鱼露 5 ml","芝麻 5 g","番茄酱 5 g","香醋 5 ml","蒜头 2 粒","葱 1 根","地瓜粉 30 g","鸡蛋黄 1 个"]}]},{"text":"操作","content":[{"type":"list","items":["排骨中加入 5 g 地瓜粉和水进行搅拌，清洗 2-3 遍后放入大碗备用","排骨中加入鱼露、地瓜粉、鸡蛋黄 充分搅拌","将排骨一个一个放入锅中（切记不可以整碗倒入），保证每个不要粘在一起","全部放入后，每 30 S 用勺子来回两面翻转瘦肉块，直至排骨表面金黄","取出排骨，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用","准备一个小碗，加入蒜末、香醋、白砂糖、鱼露、番茄酱、葱花、芝麻搅拌均匀，倒入 5 ml 热油","将汤汁浇灌入排骨，在充分搅拌后倒入盘中"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":[{"type":"list","items":["鱼露，又称鱼酱油，是一种广东，福建等地常见的调味品。效果类似于生抽","本次制作过程中，由于疫情原因没有雨露，只能用老抽代替，所以排骨颜色偏黑，正常是金黄色"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["醉排骨是福建省福州市特色传统名菜"],"title":"醉排骨的做法"} -{"no":104,"id":"a3d4e301c3db41486decfa7298c5508b","name":"香干肉丝","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪里脊（可以买超市切好且称重好的肉丝）","香干","盐","生抽","淀粉","大蒜","青椒","鸡精"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["香干 = 份数 * 75g","青椒的数量 = 份数 * 5 个","肉量 = 份数 * 100g","盐量 = 份数 * 3g","生抽 = 份数 * 5ml","淀粉 = 份数 * 5g","大蒜 = 份数 * 5g（大约 3 个蒜瓣）","鸡精 = 2g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"准备工作"},{"type":"list","items":[[{"type":"codespan","text":"肉丝"},"（没有肉丝，自己切）用生抽(3ml)，生粉混合均匀待用。"],["将",{"type":"codespan","text":"青椒"},"洗净，再用",{"type":"codespan","text":"滚刀手法"},"切好备用。"],[{"type":"codespan","text":"大蒜"},"横切成片，",{"type":"codespan","text":"香干"},"切丝。"],[{"type":"codespan","text":"淀粉"},"与水(10ml)混合，搅拌均匀。"]]},{"type":"heading","text":"起锅"},{"type":"list","items":["干净锅 15ml 油，不用等油热就倒入肉丝慢慢划散，肉丝熟了，立马捞出，留油到锅里。","将蒜片和香干放入锅中，加入 2ml 生抽，翻炒均匀。","2-3 分钟，看火大小，将青椒丝放入锅中混合，翻炒。","1 分钟后，放入肉丝混合。","倒入淀粉与水的混合物勾芡，加入盐 3g，鸡精 2g，翻炒 2-3 分钟出锅。","成品。"]},"注意，不同的锅具或者灶台，会影响翻炒的时间，建议，不确定是否熟了，可以试吃下。"]},{"text":"附加内容","content":[{"type":"strong","text":"辣椒选择青椒，螺丝椒为最优解，喜欢辣的可以加入小米椒切细碎，同青椒一起加入！"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"香干肉丝的做法"} -{"no":105,"id":"b5d305b3983a10115a489eb7fc3b2c16","name":"香干芹菜炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豆干","香芹/芹菜","猪肉","大蒜","辣椒：青椒或者红椒都可以","花椒：可选","盐","鸡精：可选","老抽","蚝油","食用油"]}]},{"text":"计算","content":["注意，此数值大约是 2 个人的量。","每份：",{"type":"list","items":["豆干：150g","香芹：4 根","猪肉：200g","蒜头：2 瓣","辣椒：4 个","花椒：6 粒（不喜欢可以不放，或者放花椒水）","盐：5g","鸡精：3g","老抽：8ml","蚝油：5ml","食用油：10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["芹菜去叶切段、切成不超过 4cm 的条状，备用","香干切条，宽约小拇指，备用","蒜头切片或者剁成蒜泥都行，备用","辣椒切圈或者斜切成条都行，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","放入花椒、大蒜爆香（可以吃姜的也可以额外放入一些姜片/姜丝）","加入猪肉炒至变色，再加入 8ml 老抽上色翻炒均匀（有豆瓣酱的，可以放入 3ml 豆瓣酱一起翻炒）","加入香干翻炒均匀（大约 2 分钟）","加入辣椒翻炒均匀（大约 1-2 分钟）","加入芹菜，放入 5g 盐翻炒 1 分钟","加入 3g 鸡精、5ml 蚝油翻炒均匀，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果没有买到香芹，或者用的芹菜比较粗，可以考虑焯水，放入滚水中 1 分钟捞出，冷水冲洗（保持爽脆）","如果买到的豆干比较硬、紧实，也可以切条后再焯水",{"type":"link","text":"香干芹菜炒肉教程","href":"https://www.xiachufang.com/recipe/105987156/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香干芹菜炒肉","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"香干芹菜炒肉是一道非常简单的家常菜小炒，据说多吃芹菜对于高血压有很好的缓解作用，加上香干和猪肉一起翻炒，还是很美味的。一般初学者只需要 30 分钟（含配菜时间）即可完成。"],"title":"香干芹菜炒肉的做法"} -{"no":106,"id":"25b24a3e9a101f495959b9d968cf05bc","name":"香菇滑鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大鸡腿","干香菇","姜","葱","蒜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["大鸡腿 2 个","干香菇 5 粒","姜 2 片","葱 2 颗","蒜 2 瓣","温水(30-40 ℃) 1/2 碗","料酒 15ml","生抽 30ml","盐 1.5g","老抽 15ml","糖 15ml","香油 5ml"]}]},{"text":"操作","content":[{"type":"list","items":["温水泡发干香菇","姜切小块，葱切段，蒜对半切小粒","鸡腿去骨（不去骨也可，只是略影响程序员吃饭的效率而已），切成小块","泡发的香菇一分为四，香菇水留着备用","鸡腿肉焯水 1 分钟，去除血沫和杂质","鸡腿肉中加料酒 15ml、生抽 15ml、盐 1.5g、老抽 15ml，抓匀","油温 3 成，下入鸡腿肉煸炒，等鸡腿肉金黄后盛出备用","锅留底油，下入葱、姜、蒜炒香，香菇入锅，大火翻匀",["等待 20 秒会有香菇香味从锅中飘出，此时下入煸炒过的鸡腿肉，下入香菇水（全部，",{"type":"strong","text":"本程序员认为的灵魂操作"},"）、糖 15ml、生抽 30ml"],"转中火不盖盖，咕嘟 2 分钟收浓汤汁，淋入香油 5ml，撒上葱花后即可关火、装盘"]}]},{"text":"附加内容","content":["鸡腿去骨操作较复杂，本人经验可供参考：",{"type":"list","items":[["鸡腿于案板摆正，",{"type":"strong","text":"骨头正对程序员"},"，从头部划一刀至最底部，刀口要深，确保有碰到骨头"],"用手扒拉肉到两边","用刀尖隔开骨头上沾着的肉","鸡腿翻面，刀紧贴骨头插入，挑断骨头与肉的连接点","用刀尖切断最后的粘连即可"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香菇滑鸡","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"香菇滑鸡的做法"} -{"no":107,"id":"9faed42d3a917ec593a123838d54c64e","name":"鱼香肉丝","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["里脊肉 200g","胡萝卜 100g","青椒 100g","木耳（干） 5g","生抽 10ml","料酒 5ml","蛋清 1 个","淀粉 10g","醋 15ml","白糖 10g","盐 5g","姜 20g","葱 20g","蒜 2 瓣","豆瓣酱 15g"]}]},{"text":"计算","content":["注意，这道菜仅有足够 1-2 人食用的版本。"]},{"text":"操作","content":[{"type":"heading","text":"制作腌料和香碗汁"},{"type":"list","items":[[["制作",{"type":"codespan","text":"腌料"},"：将下列原料混合："],{"type":"list","items":["生抽 5ml","料酒 5ml","淀粉 5g","水 20ml","蛋清 1 个"]}],[["制作",{"type":"codespan","text":"香汁"},"：将下列原料混合："],{"type":"list","items":["生抽 5ml","醋 15ml","白糖 10 克","盐 1 克","淀粉 5g","水 20ml"]}]]},{"type":"heading","text":"处理原料"},{"type":"list","items":[["用",{"type":"codespan","text":"腌料"},"腌制里脊肉 15-30 分钟。注意将肉抓匀。"],"干木耳泡一个晚上，洗净，切成小块。","青椒洗净，去蒂，切成丝。",["胡萝卜洗净，切成丝，将胡萝卜丝",{"type":"link","text":"焯水","href":"../../tips/learn/学习焯水.md"},"。"],"姜、蒜切沫。","葱切成 5mm 的小段。"]},{"type":"heading","text":"炒熟各种材料"},{"type":"list","items":["将锅烧热，加入 15ml 油。","向锅内倒入准备好的腌肉，快速滑散至变白，盛出备用。","将锅烧热，加入 5ml 油。",["倒入全部",{"type":"codespan","text":"葱"},"、",{"type":"codespan","text":"姜"},"、",{"type":"codespan","text":"蒜"},"、",{"type":"codespan","text":"豆瓣酱"},"。"],["倒入全部",{"type":"codespan","text":"胡萝卜"},"，翻炒 20s 后，放入青椒和木耳，翻炒 2 分钟。"],["倒入",{"type":"codespan","text":"炒过的肉"},"。快速翻炒均匀。注意不要炒超过 20 秒。"],["倒入",{"type":"codespan","text":"香汁"},"。快速翻炒均匀。注意不要炒超过 15 秒。"],"关火，盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"鱼香肉丝的做法"} -{"no":108,"id":"acc70642f4c93c41f655216c0e994835","name":"鱼香茄子","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","肉末","盐","糖","味精","生抽","老抽","醋","水淀粉","豆瓣酱"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够一个人吃。",{"type":"list","items":["茄子 2 根","肉末 20g","盐 3-5g","糖 5-10g","味精 5g","生抽 10ml","老抽 5ml","醋 10ml","水淀粉 100ml","豆瓣酱 20-30g","小葱、姜、蒜、小米辣 （根据自己口味）"]}]},{"text":"操作","content":[{"type":"list","items":[["将茄子切成条。","",[" ",{"type":"image","text":"bz1","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["将肉切成肉沫，葱姜蒜切碎、小米椒切丁。","",[" ",{"type":"image","text":"bz2","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],"调鱼香汁：碗中放入盐、味精、糖、生抽、老抽、醋、水淀粉搅拌均匀。",["锅中倒入 300ml 油，开小火（小火容易掌控），等油温七成热（小火大约 40 秒，有烟冒出）放入茄子炸两分钟，当茄子边缘微黄就捞出。多出的油可以盛出以后炒菜用。","",[" ",{"type":"image","text":"bz4","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["锅中留 15-30ml 油，倒入肉沫炒至颜色变白就盛出来。","",[" ",{"type":"image","text":"bz5","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["锅中倒入 15-30ml 油，放入豆瓣酱、葱白、姜、蒜炒香，然后倒入肉沫翻炒均匀。","",[" ",{"type":"image","text":"bz6","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["加入 80-150ml 清水（水面预计茄子八成高度为准），倒入茄子、倒入料汁，爆炒入味收汁。最后放入葱翻炒均匀，就可以起锅了。","",[" ",{"type":"image","text":"bz7","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]]}]},{"text":"附加内容","content":[{"type":"list","items":["茄子看个人喜好，可以去皮，肉沫也可以多放一点。",["参考: ",{"type":"link","text":"鱼香茄子详细步骤","href":"https://www.zhms.cn/recipe/kbbrl.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"yuxiangqiezi","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"这个菜真的超级下饭，当个干饭王吧。"],"title":"鱼香茄子的做法"} -{"no":109,"id":"8009ca8acd8f73c62c2f7e8bcea4c63b","name":"麻辣香锅","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青菜（油菜、油麦菜、菠菜）","无骨肉（猪肉、牛肉、鸡肉、鱼丸、火腿肠）","干豆腐","北京麻辣方便面","干辣椒"]}]},{"text":"计算","content":["此数值大约是 3 个人的量。",{"type":"list","items":["青菜共需 455 克，其中油菜、油麦菜、菠菜的比例按自己喜好分配即可","无骨肉共需 430 克，其中猪肉、牛肉、鸡肉、鱼丸、火腿肠的比例按自己喜好分配即可","干豆腐 152 克","北京麻辣方便面 1 袋","干辣椒 5 克","麻辣香锅调料 110 克"]},"以上内容中，青菜、无骨肉、干豆腐、北京麻辣方便面的配比为推荐配比，如果有自己喜欢的食材，可以按喜好重新分配比例。"]},{"text":"操作","content":[{"type":"list","items":["烧开一锅水（水量能没过第 2-4 步中的食材即可）。","在开水中放入青菜，焯 5 分钟后盛出备用。","在开水中放入无骨肉，焯 4 分钟后盛出备用。","在开水中放入北京麻辣方便面，煮 2 分钟后盛出备用。","倒出开水，擦干锅具，放入 105 克食用油，大火加热 30 秒。","放入麻辣香锅调料，翻炒 20 秒。","放入干辣椒，翻炒 10 秒。","放入焯过的青菜，改中火，翻炒 3 分钟。","放入焯过的无骨肉，翻炒 3 分钟。","放入煮过的北京麻辣方便面，用筷子翻动 1 分钟。","关火，出锅。"]}]},{"text":"附加内容","content":["关于火候的说明：",{"type":"list","items":["大火通常温度在 240 摄氏度，以电磁炉为例，输入功率大约 2 千瓦。","中火通常温度在 120 摄氏度，以电磁炉为例，输入功率大约 1.4 千瓦。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"麻辣香锅的做法"} -{"no":110,"id":"5c969db6184fa1066c38af97c4351029","name":"黄焖鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡腿","香菇（干香菇最佳）","青椒","生姜片","干辣椒","盐","料酒","白胡椒粉","白糖","酱油"]}]},{"text":"计算","content":[{"type":"list","items":["鸡腿 = 两只","香菇（干香菇最佳）= 5 朵","青椒 = 两个","生姜片 = 两片","干辣椒 = 5，6 个","盐 = 10g","料酒 = 10ml","白胡椒粉 = 5g","白糖 = 5g","酱油 = 5ml"]}]},{"text":"操作","content":[{"type":"list","items":[["鸡腿洗净，剁成",{"type":"strong","text":"4cm"},"大小的块"],["生姜切片、干辣椒切成",{"type":"strong","text":"小圈"}],["香菇切片，青椒切成细长的",{"type":"strong","text":"马蹄状"}],"炒糖色：锅里倒入底油，冷油时放入白糖","小火慢慢加热，待油温逐渐升高，白糖开始融化并变成较深的棕色（期间要不断搅拌，防止糊锅）","迅速倒入鸡块，转大火，快速翻炒！烹入料酒，继续翻炒片刻","将生姜片和干辣椒倒入","放入酱油，炒匀","倒入清水，以能淹住鸡肉为准","倒入香菇片，白胡椒粉，盐",["翻炒均匀后，盖上锅盖焖煮，转中小火",{"type":"strong","text":"15——20分钟"},"，有条件可以转至砂锅"],"待鸡肉软烂，汤汁浓稠后（汤汁不要收的太干），最后放入青椒","放入味精，兜炒均匀后，关火！青椒基本断生即可，不要炒时间久了，"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["黄焖鸡是一道十分下饭的美食，食材平平无奇又十分容易烹制，一学就会。"],"title":"黄焖鸡的做法"} -{"no":111,"id":"0cc027f236ea06537890cebc8c932e54","name":"黄瓜炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黄瓜","猪瘦肉","食用油","生抽","盐","蒜","小米辣"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["黄瓜 = 100 克 * 份数","猪肉 = 50 克 * 份数","油量 = 50 克 * 份数","盐量 = 10 克 * 份数","酱油 = 5 克 * 份数","蒜瓣 = 2 瓣 * 份数","小米辣 = 1 根 * 份数"]}]},{"text":"操作","content":[{"type":"list","items":["将猪瘦肉切片，放入碗中，倒入食用油 10 克，生抽，搅拌均匀，腌制 10 分钟","将黄瓜切去 5 厘米的头尾，剩余部分斜着切成 0.5 厘米的薄片","将黄瓜倒入碗中，撒上盐 8 克，搅拌均匀，腌制 5 分钟","将蒜瓣去皮，压扁，切成蒜末备用","将小米辣去丁切分成均匀 0.5 厘米的段状","热锅，倒油 40 克，等油温到冒烟，放入蒜蓉小米辣翻炒 5 次","放入腌制好的猪瘦肉，翻炒至肉熟变色","放入黄瓜，加入盐 2 克，翻炒均匀半分钟，出锅"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"黄瓜炒肉的做法"} -{"no":112,"id":"7ba0ac6990b1b1efc78b8dd6c0803c3c","name":"黑椒牛柳","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉（可以用牛里脊肉或者牛排肉）","洋葱","菜椒（红/黄椒）","淀粉","黑胡椒（粉）","黑椒（腌料）","盐","花生油"]},"注：粉与腌料可相互替代，具体用量请参照您购买的食品包装上的说明。","建议使用不粘锅。"]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用","总量：",{"type":"list","items":["牛肉量 = 份数 * 100 克 （视就餐者胃容量和锅容量酌情增减）","洋葱量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）","菜椒量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）","盐量 = 份数 * 1 克","淀粉 = 份数 * 3 克","黑椒腌料 = 参照所购商品的说明按比例腌制","黑胡椒粉 = 份数 * 1 克（实际上是随便撒）","花生油 = 份数 * 10ml （实际上油量是依据菜量变动的，如对牛肉的量有增减请按对应比例变动）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["将牛肉切条，长度最好控制在 8 厘米以下，厚度约 5-10 毫米，宽度约 1 厘米（要求不严格）","利用腌料腌制牛肉，混合均匀后静置，用量与时间请参照商品说明，可以延长不能缩短。","如果使用液态腌料，可以在腌制结束前三分钟撒一层黑胡椒粉，然后再加入淀粉，再次混合均匀后静置 20 分钟。","开火，热锅，加入花生油。","当能看到锅里的油冒出一丝烟时，放入牛肉，翻炒。","开中火偏大，翻炒 2 分钟至牛肉外表变色（即不出现明显血色，有血色部分说明翻炒不到位）（此处应小心油滴溅射）。","放入洋葱和菜椒，翻炒 2 分钟。","加入盐，再次撒一份黑胡椒粉，翻炒 30 秒，搅拌均匀。","观察洋葱已经变软即可关火，出锅，盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"黑椒牛柳成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"黑椒牛柳是一道简单易做的菜。蔬菜与肉类均衡，富含蛋白质，口味适合大多数人。一般初学者只需要 1 小时以内即可完成。"],"title":"黑椒牛柳的做法"} -{"no":113,"id":"ec1557fea0b95f864d607b8b49f6b536","name":"凉皮","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["凉皮、面筋","盐、鸡精、蚝油、生抽、老抽、香油、香醋、芝麻酱（原味芝麻酱最佳）","黄瓜、大蒜、绿豆芽","盆、碗、盘子、蒜臼"]}]},{"text":"计算","content":[{"type":"list","items":["凉皮用量为 300 g/人 向下取整。","芝麻酱的用量为 30 g/人 向下取整。","黄瓜 100g/人、绿豆芽 50g/人。"]}]},{"text":"操作","content":[{"type":"heading","text":"准备工作"},{"type":"list","items":["锅中加入 500ml 水。煮沸。","将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。","黄瓜切丝放入盘中备用","将 10g 蒜瓣剥皮、放入蒜臼中加入 1g 盐。锤成蒜泥，加入 10g 自来水。放置备用。","注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。","注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。"]},{"type":"heading","text":"盐水调配"},{"type":"list","items":["准备小碗，加入 3g 盐、2g 鸡精、5g 生抽、1g 老抽、1g 香油、2g 蚝油、香醋 5g、（盐、香醋均可根据个人口味酌量添加，以上数据只是大众口味）。","以上调料加入 25-35g 温水（据个人咸淡程度），使用筷子将其拌匀、溶解。静置一旁冷却。"]},{"type":"heading","text":"芝麻酱调配"},{"type":"list","items":["注：以下计量均为一人份，如果有 n 人，请自觉将计量乘以 n","拿出小碗，将准备好的芝麻酱放入其中。","加入 4g 盐、3g 鸡精、5g 生抽、1g 老抽、3g 蚝油。","使用筷子将其调料与芝麻酱拌匀。","加入 10g 清水将其拌匀。","上一步骤重复 2、3 次（次数根据个人对芝麻酱的浓稠程度而定）。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["拿出之前准备好的小盆，加入之前准备好的凉皮。","倒入盐水，使用筷子将其拌匀。随之盛入小碗（盐水一并倒入碗中）。","豆芽放置凉皮上、面筋随后放上。","将调配好的芝麻酱从面筋上方倒下。","撒上黄瓜丝。","如有喜爱可以加入辣椒油。","色香味俱全的家常凉皮出炉！"]}]},{"text":"附加内容","content":["个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"凉皮的做法"} -{"no":114,"id":"29fdff1380a859c2bace92ef29a69bd7","name":"半成品意面","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["1 袋 半成品意大利面（推荐品牌圃美多）","50 ml 清水","平底锅 || 微波炉"]},"不同类型的意面烧制时长有所不同，这里是意大利直面的标准。\n"]},{"text":"计算","content":[{"type":"list","items":["2 人 1 顿 520g（以半成品为准）"]},"使用上述条件，按需求（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。\n"]},{"text":"操作","content":[{"type":"heading","text":"方法一 - 平底锅"},{"type":"list","items":["热锅","将 50 ml 清水倒入平底锅","将面条放入，炒 1 分钟","将酱料倒入，翻炒 1 分钟","装盘即可"]},{"type":"heading","text":"方法二 - 微波炉"},{"type":"list","items":["将面条放入「可用于微波炉加热」的盘子中","将附带的酱料倒在面条上","倒入 50 ml 清水","700W 加热 2 分钟","取出拌匀即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["传统意大利面非常长。20 世纪下半叶开始流行短的意大利粉，典型长度 25–30 cm。","“Spaghettoni”是较厚的意大利粉。“Spaghettini”较细的意大利面。“capellini”是更细版的意大利面。","一个不可见，且不可感知的“飞行着的意大利面条怪物”在“一次严重的酗酒后”，创造了整个宇宙。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["意大利面🍝和中国面条口感上的区别主要是因为它是由小麦品种中最硬质的杜兰(durum)磨粉制成的。"],"title":"半成品意面的做法"} -{"no":115,"id":"73ce817ab8d4f4986d93334457664325","name":"懒人蛋挞","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["需要烤箱 1 个（有上下火功能的最佳，也可以没有）","隔热手套 1 双","网购蛋挞液 1 盒，蛋挞皮 1 盒（附近的大超市也可以，比如家乐福、沃尔玛等等）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["蛋挞皮 1 个","蛋挞液约 10ml，到达挞皮的 4/5 最佳"]}]},{"text":"操作","content":[{"type":"list","items":["烤箱 200 度，预热 10 分钟","在烤盘上放上蛋挞皮，蛋挞皮中倒入蛋挞液约 10ml，具体分量需要看蛋挞皮大小，通常倒入 4/5 即可","将烤盘放入烤箱内，上下火 190 度，烤 20 - 35 分。如果想快速烤出蛋挞液上的焦褐斑点，需要上火更高一些，通常是 200 - 210 度","蛋挞液烤出焦褐斑点，蛋挞皮完全蓬松冒油即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，可以根据焦褐斑大小适当调整时间，如果需要","可以在蛋挞中加 10g 碎芝士，就是一道芝士蛋挞啦~"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"蛋挞成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"蛋挞是一道常见的可口甜品，通常而言制作蛋挞是需要调和蛋挞液和制作蛋挞皮的，这个过程比较复杂和耗时，但是网购半成品恰恰解决解决以上的难题，初学者只需大约 40 分就可以完成。从今往后只要家里有烤箱，就可以化身烘焙达人，帮家人烤蛋挞！"],"title":"懒人蛋挞的做法"} -{"no":116,"id":"fa3387bc930599510db4f83c4653d802","name":"炸薯条","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["1 袋半成品薯条（推荐品牌麦肯）","1 个空气炸锅（喜欢脆的切忌小牌子）"]},"注意，使用的烹饪工具不同炸薯条可能有不同的做法，这里仅介绍使用「空气炸锅」的做法。\n"]},{"text":"计算","content":[{"type":"list","items":["作为主食，1 人 1 顿 400g（以半成品为准）","作为小食，1 人 1 顿 1/4 主食质量+-50g"]},"使用上述条件，按需求量（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。\n"]},{"text":"操作","content":[{"type":"heading","text":"开封薯条"},{"type":"list","items":["开封大分量半成品薯条注意开口要小，可以有效减少长久储藏下薯条表面结霜。"]},{"type":"heading","text":"预热空气炸锅"},{"type":"list","items":["插电，200℃预热 5 分钟。","预热的目的是为了。","注意，预热完再拿出薯条，不应等薯条软化后再炸制。"]},{"type":"heading","text":"炸薯条"},{"type":"list","items":["取出薯条放入空气炸锅，200℃20 分钟。","取出薯条的时候注意半成品薯条已经有油，所以要异步去做客户端内刀斯林的话需要使用夹持工具。","5~10 分钟时可以拿出锅体晃动使薯条受热均匀也防止粘连。"]},{"type":"heading","text":"脆化（可选项）"},{"type":"list","items":["10 分钟~15 分钟时，拿出锅体，往已经干了的薯条表面喷 1 层面积为薯条表面积 2/3 的油。"]},{"type":"heading","text":"取出&装盘"},{"type":"list","items":["喜欢脆薯条的，取出后拿着锅体跳舞让空气经过薯条表面后装盘；喜欢软薯条的直接装盘。配合蘸酱或浇上酱汁更佳。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["番茄酱、蛋黄酱、蜂蜜芥末酱、",{"type":"link","text":"蒜香酱油","href":"../../condiment/蒜香酱油.md"},"……炸薯条的晋级之路在于对酱料及酱料组合的探究。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"炸薯条","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"薯条🍟是一种土豆🥔||马铃薯🥔||洋芋🥔切成条状之后再油炸而成的快餐食物（在有的国家可能不算快餐），非常适合。相较于油炸，空气炸锅可能会更加易于避免崩溃和实现异步非阻塞。相较于自己动手切土豆再洗去淀粉并喷上油，使用半成品薯条可能会显著减少热量摄入前的热量消耗，四舍五入就是会显著减少热量摄入~~前的热量消耗~~。"],"title":"炸薯条的做法"} -{"no":117,"id":"da45cd2b16513d5dd43c8cbda0b5af53","name":"牛油火锅底料","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["牛油 4500 g","（色拉油 || 菜籽油） 1000 ml","纯猪油 500 g","豆瓣（郫县） 1000 g","糍粑辣椒 3000 g","老姜（切片） 250 g","大葱（切段） 100 g","洋葱（切丝） 100 g","大蒜（切片） 200 g","豆鼓（剁碎）（永川） 10 g","豆母子 140 g","红花椒 150 g",["老油 ? ",{"type":"link","text":"颗粒香料 100 g","href":"#颗粒香料"}," : ",{"type":"link","text":"整形香料 150 g","href":"#整形香料"}," 【三元运算符】"],"麦芽粉（肉香） 12.5 g","白酒(52%VOL) 150 ml","老油 ?? 干辣椒面 15 g"]},{"type":"heading","text":"香料"},{"type":"list","items":["山奈 5 g","八角 10 g","草果 10 g","肉桂 10 g","丁香 5 g","小茴香 10 g","白芷 10 g","荜拨 5 g","香草 10 g","香果 10 g","山楂 10 g","陈皮 5 g","香茅 10 g","砂仁 10 g","白蔻 10 g","香叶 10 g"]},{"type":"heading","text":"**颗粒香料**"},"以上配料放入粉碎机打碎至大约 4 mm 颗粒备用。",{"type":"heading","text":"**整形香料**"},"以上配料洗净备用。",{"type":"heading","text":"工具"},{"type":"list","items":["粉碎机"]}]},{"text":"计算","content":[{"type":"list","items":[["每份",{"type":"link","text":"原料","href":"#原料"},"可制作 7.5 kg 火锅底料/火锅老油"]]}]},{"text":"操作","content":[{"type":"list","items":[["锅置旺火（大火）放入牛油烧至 八成热(240±10°C) 时放入 ",{"type":"codespan","text":"老姜、大葱、洋葱、大蒜 (各100g)"},"，炸干（吸尽异味（牛油腥味））后捞出扔掉。"],["放入 ",{"type":"codespan","text":"(色拉油 || 菜籽油)、纯猪油"},"，等待锅中油温下降到 五成热(150±10°C) 时放入 ",{"type":"codespan","text":"糍粑辣椒"}," 持续翻炒 5-8 分钟。"],["放入 ",{"type":"codespan","text":"豆瓣"}," 炒散，转用 ",{"type":"strong","text":"中小火"}," 慢炒至料渣略发白翻砂（发出沙沙声）。"],["油在外观呈现樱桃红时放入 ",{"type":"codespan","text":"姜片(150g)、大蒜(100g)"}," 炒香，大约 15 秒。"],["放入 ",{"type":"codespan","text":"豆鼓、豆母子"}," 炒香，放入 ",{"type":"codespan","text":"红花椒、小茴香"}," 炒香。"],"（老油） 此刻放入 颗粒香料",["放入 ",{"type":"codespan","text":"麦芽粉"}," 炒散，放入 ",{"type":"codespan","text":"白酒"}," 炒散。"]]},{"type":"heading","text":"作为底料"},{"type":"list","items":["起锅装入容器中，静置于温度低的环境(10-20) 5 天后再使用效果最佳。"]},{"type":"heading","text":"作为老油"},{"type":"list","items":[["起锅装入容器中放入 ",{"type":"codespan","text":"干辣椒面"}," 搅匀置放 24 小时，等待制作 ",{"type":"strong","text":"老油"},"。"],"将底料倒入锅中，加入 3/5 的开水用大火烧开 （底料:2/5 开水:3/5）。","烧开后表面会出现泡沫，将泡沫撇净。",["转用 ",{"type":"strong","text":"中小火"}," 慢熬出味（约 25-30 分钟），过滤去渣。"],["等待容器中 ",{"type":"strong","text":"油水分离"}," 后，将表面的 ",{"type":"strong","text":"油"}," 撇净（将油打出来） 装入另外的容器。"],["将上一步所 ",{"type":"strong","text":"撇"}," 出来的 ",{"type":"strong","text":"油"}," 重新倒入 ",{"type":"strong","text":"净锅"}," 中，直至 ",{"type":"strong","text":"炼干"}," 油中水分起锅装入容器即为 ",{"type":"strong","text":"火锅老油"},"。"]]}]},{"text":"附加内容","content":[{"type":"list","items":[{"type":"strong","text":"警告：操作时请擦干手上水滴！以免水进入油锅中发生爆炸！造成严重烧伤！"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["重庆火锅又称毛肚火锅或麻辣火锅，是中国传统饮食方式之一。","其起源于明末清初的重庆嘉陵江畔，该菜式也是朝天门等码头船工纤夫的粗放餐饮方式。","其主要原料是牛毛肚、猪黄喉、鸭肠、牛血旺等。","一般初学者只需要 1 小时即可完成。"],"title":"牛油火锅底料的做法"} -{"no":118,"id":"d0314b5b90a49a818a3609641cf843c1","name":"速冻水饺","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["未过期的一袋速冻水饺"]}]},{"text":"计算","content":[{"type":"list","items":["一般一个人可以食用 7～10 个水饺","一个水饺约需要本身体积两倍的水（饺子倒入锅内时，水的高度应一至两倍于饺子的高度，即饺子高度为 1，水高度则为 1~2）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["中火，将水倒入锅中，静候水煮沸。","将饺子倒入锅中。","倒入锅前可以适当用水过一下。","倒入饺子后，可以用炒菜勺子或铲子搅水，但要注意不要铲到饺子上，以避免粘锅上撕破皮或互相粘连造成粘连处夹生。",["频率不需要太高，平均每 ",{"type":"codespan","text":"30"}," 秒摇 ",{"type":"codespan","text":"3"}," 秒，饺子浮起后不需要再做此步。"],"饺子浮起及水再次煮沸后，用炒菜勺子盛起一个饺子观察，如果面皮有夹生可用炒菜勺子舀入 80ml 凉水，将水降温，然后继续煮至沸腾，此间重复此观察、搅拌操作，最多加两次水就能全熟。","所有饺子浮起后（下饺子后约 8 分钟）用铲子或漏勺把饺子铲入盘或碗中，装盘后即可食用。","吃完饺子后，等锅内水温降低，将水倒掉并用洗洁精及时刷锅，不然过段时间锅内煮过的面粉会在锅壁形成黏糊糊的物质。"]}]},{"text":"附加内容","content":["这道菜存在一些补充做法，包括但不限于：","额外添加下列材料：",{"type":"list","items":["黑醋 10ml","姜 一小块 50 克","香油 2 滴","大蒜/蒜泥 3 瓣/人\n","考虑搭配黑醋食用。建议用量：10-20ml。","考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。","考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。","考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["饺子是一种源自中国的一种以面皮包馅、形如半月或元宝形的食物。饺子是在农历新年和冬至等节日的重要食品。通常由碎肉和蔬菜馅料包裹成一片薄生面团后包好密封。而饺子的缺点在于难以制作。不妨选择购买速冻水饺来快速在家里吃上热气腾腾的饺子。"],"title":"速冻水饺的做法"} -{"no":119,"id":"4adaa59fa79cc8724f582299118f69b8","name":"速冻汤圆","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["速冻汤圆","微波炉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["速冻汤圆：11 个。数量取决于碗的大小。保证放入的汤圆最高不超过碗高度 - 5mm。"]}]},{"text":"操作","content":[{"type":"list","items":["取出速冻汤圆，放入碗中。","倒入开水，直至浸没汤圆。","微波炉高火 4 分钟。","假如汤圆均已吸水膨胀，则已熟。","如果没熟，再加热 1 分钟。"]}]},{"text":"附加内容","content":[{"type":"list","items":["注意先加汤圆再加热水，不要颠倒，不然汤圆倒入热水可能会溅出烫伤。以及无法控制水面高度可能溢出。","假如微波炉里碗太烫无法取出，可以用毛巾，或者某些微波炉可以连托盘一起取出。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"速冻汤圆","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"速冻汤圆是一道简单易做的菜。一般初学者只需要 6 分钟即可完成。"],"title":"速冻汤圆的做法"} -{"no":120,"id":"32dfec80e786af6ef5015e82b2d3c9f2","name":"速冻馄饨","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["未过期的一袋速冻馄饨（自带调味料包更佳）","电饭煲（推荐品牌小米智能电饭煲）","盐（速冻馄饨无调味料包时）","鸡精（速冻馄饨无调味料包时）","胡椒粉（速冻馄饨无调味料包时）","香油（速冻馄饨无调味料包时）","香菜 1 根（可选）"]},"注意，使用的烹饪工具不同速冻馄饨可能有不同的做法，这里仅介绍使用「电饭煲」的做法。\n"]},{"text":"计算","content":[{"type":"list","items":["一般一个人一顿可以食用 12～20 个馄饨","当所有馄饨放入电饭煲中时，能刚好没过所有馄饨的水乘以 2~3 倍的水量（一人食用的馄饨约需要 600ml 水量）"]}]},{"text":"操作","content":[{"type":"heading","text":"烧开水"},{"type":"list","items":["将水倒入电饭煲中，按炖或煮的模式运行 35 分钟，此时揭开电饭煲应看到水为沸腾状态。"]},{"type":"heading","text":"下馄饨"},{"type":"list","items":["将速冻馄饨小心放入水中，注意不要烫伤。","放入电饭煲前可以适当用水过一下。","如果馄饨有调料包，此时可一并加入水中。"]},{"type":"heading","text":"煮馄饨"},{"type":"list","items":["盖上电饭煲，按同样炖或煮的模式运行 20 分钟。"]},{"type":"heading","text":"盛馄饨"},{"type":"list","items":["将所有馄饨连同能没过所有馄饨的水一同盛入碗中。","如果此前没有加入调料包，此时可按自身口味轻重加入盐、鸡精、胡椒粉、香油调味。","也可撒上 5~8 片香菜叶佐味（仅适用于对香菜味道不敏感的人）。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["出锅后也可以加入水煮荷包蛋（",{"type":"link","text":"太阳蛋","href":"../../dishes/breakfast/太阳蛋.md"},"）一起食用。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[["馄饨是一种起源于中国的一种民间传统面食，",{"type":"link","text":"饺子","href":"./速冻水饺.md"},"由其分化而出，有皮薄馅嫩、汤清味鲜的特点。"]],"title":"速冻馄饨的做法"} -{"no":121,"id":"b10509cc5cbf8d4f1a44dd9abccacea6","name":"勾芡香菇汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["香菇","香葱","食用油","食用盐","鸡精","生粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜香菇 2 朵","香葱 0.5 根","鸡精 3 g","食用油 10 ml","食用盐 3 g","开水 350 ml","生粉 10 g"]}]},{"text":"操作","content":[{"type":"list","items":["香菇切片（每片厚度 0.5-1 cm,厚点相对薄点更有嚼劲），放入大碗中，倒入 2g 食用盐 浸泡 15 分钟","生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）","倒掉碗中的盐水，适当去掉香菇本身的水分（方便下一步煎炸）【可选】","小火，倒入油，待油开始冒小泡（小火 30s ，看每个锅的功率），倒入香菇，每面煎 10s 【可选】","倒入开水 300ml ，调中火再煮 3-5 分钟","倒入水淀粉，适当搅拌锅中汤汁后，加入 3g 盐、3 g ，最后撒上葱花出锅"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["鲜香菇除了拿来和肉炒外，其实拿来做浓浓的勾芡汤也是非常可口的。"],"title":"勾芡香菇汤的做法"} -{"no":122,"id":"4bf358b219717d079643026e4a4cac0d","name":"小米粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小米","水（山泉水最佳）"]}]},{"text":"计算","content":[{"type":"list","items":["小米 100 克","水（山泉水最佳） 2000 克"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["小米 100 克，放入碗中，用水轻淘一遍（用手搅拌一下，将水倒掉，只是去掉外面的浮灰，不可搓洗！！！）","水烧开，务必烧开！！！","水烧开沸腾时，将小米倒入锅内。（很容易被忽视的一个很重要的环节）","搅拌使得小米不会粘连锅底，继续用大火熬 6-10 分钟，注意用中间穿插搅拌几次。","改中火、文火熬 15-20 分钟，锅盖要错开一条缝，千万不能让小米油溜掉哟，中间继续搅拌几次，不要糊锅底"]}]},{"text":"附加内容","content":[{"type":"list","items":["这是普通锅熬制（只需 30-35 分钟即可出锅）,味道最佳。高压锅和电饭锅省事，不过效果下降，水量要适当减少，一般 100 克小米+1800 克水","小米只需用水去除浮灰，千万不可过分淘，会损失掉小米油的","千万记住小米需要在水开的时候下锅","不喜欢放碱，更喜欢原汁原味的小米香"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["小米含有多种维生素、氨基酸、脂肪和碳水化合物，营养价值较高，每 100 克小米含蛋白质 9.7 克、脂肪 3.5 克，都不低于稻、麦。","一般粮食中不含有的胡萝卜素，而小米每 100 克含量 0.12 毫克，维生素 B1 的含量位居所有粮食之首。","小米含糖也很高，每 100 克含糖 72.8 克，产热量比大米高许多。另外，小米也富含维生素 B1,B2 等"],"title":"小米粥的做法"} -{"no":123,"id":"70b138afa819454296450a1be54223be","name":"昂刺鱼豆腐汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["昂刺鱼或者沙光鱼","豆腐","香葱","姜","食用油","料酒","食用盐","胡椒粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["昂刺鱼或者沙光鱼 一条","豆腐 100 g","香葱 一根","姜 一块","胡椒粉 3-5 g","食用油 15 ml","食用盐 10-15 g","开水 1L"]}]},{"text":"操作","content":[{"type":"list","items":["鱼处理好后洗净，（特别注意肚内的血丝、不洗干净会有腥味），放入大碗中，倒入料酒、10g 姜片、5g 盐，腌制 15 分钟","豆腐切块，放入凉水浸泡 5 分钟，捞出备用","煎鱼前，先用生姜片擦一下锅防止粘锅，倒入油（油量为 15ml * 鱼的条数 ），烧热后放入鱼煎 2~3 分钟，期间需要晃动一下鱼，防止粘底，且需要翻一次身","待鱼全部煎好之后，倒入开水、5ml 料酒、姜片，小火转至大火，盖上锅盖、大火煮 10 分钟（水要稍微多一些，后面会蒸发掉一些）","见汤变白后倒入准备好的豆腐，调中火再煮 5 分钟，加入 10g 盐、3g 胡椒粉调味，最后撒上葱花出锅"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["昂刺鱼/沙光鱼 豆腐汤 刺少 肉嫩 营养丰盛、适合任何年龄的小伙伴"],"title":"昂刺鱼豆腐汤的做法"} -{"no":124,"id":"43a1d1c9d996dbdb32695fe8b6461e77","name":"生汆丸子汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"丸子肉配料"},{"type":"list","items":["前腿肉","盐","胡椒粉","葱姜花椒水","一个鸡蛋的鸡蛋清","土豆淀粉","熟豆油"]},{"type":"heading","text":"丸子汤配料"},{"type":"list","items":["木耳","黄花","小香葱","泡好的粉丝（放碗底）","盐","鸡粉","胡椒粉","香油","香菜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["盐量 = 猪肉斤数 * 6 克","胡椒粉量 = 猪肉斤数 * 2 克","土豆淀粉 = 多少人的用量 * 40 克，本教程以一人用量算"]}]},{"text":"操作","content":[{"type":"heading","text":"剁肉"},{"type":"list","items":["肉改刀切开，肥瘦三七分","上刀剁一剁，用刀背砸一砸，把肉筋打开打松疏","剁一剁，砸一砸，剁成肉末，要想好吃得自己剁，机器打的太黏糊了"]},{"type":"heading","text":"调味"},{"type":"list","items":["每斤肉，6 克盐，1 克胡椒粉","上手抓匀","葱姜花椒水分次加，边加边搅，用手揉匀，让肉吸饱水。每斤肉末 80 克葱姜花椒水","放入鸡蛋清，继续顺着一个方向搅","加入 40 克土豆淀粉，搅匀","加入熟豆油，这是为了保持其嫩滑弹的状态"]},{"type":"heading","text":"汆丸子"},{"type":"list","items":["起锅烧水，烧开，改小火，似开非开的样子","上手，挤丸子，","全部漂起来，用小火煮 1 分钟"]},{"type":"heading","text":"制作丸子汤"},{"type":"list","items":["粉丝放碗底","加木耳，黄花，小香葱并用盐、胡椒粉、鸡粉打底调味","连汤带丸子冲如碗中","淋 3-5 滴香油","加一小颗香菜"]}]},{"text":"附加内容","content":[["参考来自：",{"type":"link","text":"生汆丸子汤，吃的就是一个鲜、嫩、弹，学会打丸子的这些技巧，这碗汤才地道","href":"https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click"}],{"type":"list","items":["辣椒油可以根据口味放"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["生汆丸子汤，吃的就是一个鲜、嫩、弹。"],"title":"生汆丸子汤的做法"} -{"no":125,"id":"1fde5ebc465aaa5ded7d9168f916c7cb","name":"皮蛋瘦肉粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["饮用水","皮蛋（松花蛋）","瘦肉","大米","小葱","香菜","生菜","生姜","酱油","蚝油","盐","胡椒粉","食用油","电饭锅","小碗若干"]}]},{"text":"计算","content":["计量和处理食材时有条件带上一次性手套，生蔬食材建议提前洗净放置一旁",{"type":"list","items":["饮用水 1 升","皮蛋 2 颗","瘦肉 100g","大米 0.5 杯","小葱 1 棵","香菜 1 棵","生菜 4 叶","生姜 1 拇指块","酱油 5 ml","蚝油 5 ml","盐 2g","胡椒粉 1g","食用油 10ml"]}]},{"text":"操作","content":[{"type":"heading","text":"主料"},{"type":"list","items":["大米 - 洗净 - 放入电饭锅内胆 - 加入 1 升 饮用水","瘦肉 - 洗净 - 简易晾去水分 - 加入 10ml 食用油 - 揉搓均匀 - 放入电饭锅内胆","皮蛋 - 去壳 - 洗净 - 对半切开 - 分离蛋白蛋黄 - 蛋白简单切碎块 - 蛋黄揉碎 - 放入电饭锅内胆","生姜 - 洗净 - 削皮 - 去除枯黄枯黑无法食用部分 - 切丝 - 放入电饭锅内胆"]},{"type":"heading","text":"配料"},{"type":"list","items":["小葱 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用","香菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用","生菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用"]},{"type":"heading","text":"酱料"},{"type":"list","items":["酱油 + 蚝油 + 盐 + 胡椒粉 - 搅拌均匀 - 放入小碗备用"]},{"type":"heading","text":"烹饪过程"},{"type":"list","items":["主料 - 使用电饭锅煮粥模式煮熟","配料 - 待主料煮熟后，生菜单独过一次热水，并与其余配料一同开盖加入主料中搅拌均匀","酱料 - 待主料煮熟后，与其余配料一同开盖加入主料中搅拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["作为早餐时可提前一夜准备好主料，保温模式到第二天早餐，再添加配料和酱料"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"皮蛋瘦肉粥的做法"} -{"no":126,"id":"7a70db6a5062623c947e22b21fb639ab","name":"米粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米","水","植物油（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["一般一个人可以食用 60ml-110ml 的米。","水的体积是米饭的体积的 9-12 倍。","一碗容量是 500ml。","中断大火加热的最晚时间 T1：1.5 分钟/500ml * 水体积","米粥能够食用的最早时间 Tr：10 分钟/500ml * 水体积","油的质量 Mo：生米体积 / 10","冷藏时间 Tc = 生米体积 /10 ml/分钟。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":[["（可选）将 Mo ml 的油与洗净的米混合，",{"type":"em","text":"尽量确保完全混合，即每粒米上至少都沾上少量油"}],"（可选）将 米-油混合物品冷藏保存，冷藏时间 Tc。","将米和水加入锅中。","开大火，加热到 T1。",["在 T1 之前将火关小。",{"type":"strong","text":"如果忘记此步骤，水可能会漫出而熄灭火焰。非常危险！"}],"加热到 Tr。在 Tr 时关闭火源。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["大米粥是一道以大米和水作為主要原料經大火煮沸熬製而成的美食，老少皆宜，米粥具有補脾、和胃、清肺功效。"],"title":"米粥的做法"} -{"no":127,"id":"d3a0bb29115011290375474473b1fa3f","name":"紫菜蛋花汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","紫菜","葱花","水","盐","油","虾仁（个人口味，可加可不加）"]}]},{"text":"计算","content":["按照 1 人份的份量：",{"type":"list","items":["10g 的干紫菜（喜欢紫菜的可以多放些）","两个鸡蛋","盐 2 克"]}]},{"text":"操作","content":[{"type":"list","items":["干紫菜用清水泡 15 分钟，捞起沥干水份备用。","热锅，倒入 1.5 升清水、5ml 油、2g 盐。待水开后放入紫菜。","紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。","撒上葱花，转小火 20 秒。","关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。"]}]},{"text":"附加内容","content":[{"type":"list","items":["水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.","如果喜欢浓稠口感，可加入 2g 淀粉."]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"紫菜蛋花汤的做法"} -{"no":128,"id":"b3b384dbcca41d330f1f1bd43913c815","name":"罗宋汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蔬菜高汤（欧芹、胡萝卜、洋葱三件套）","牛肉高汤（可用〇汤宝代替）","牛肉（可选牛腩肉或牛尾肉）","番茄（番茄膏、番茄罐头）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["牛肉高汤 500 mL","牛肉 250 g （可选用牛腩肉或牛尾肉）","番茄罐头 2 罐 （可用番茄替代、但风味欠佳）","番茄膏 5 g （增加番茄风味）","马铃薯 400 g","洋葱 100 g","胡萝卜 100 g","欧芹 100 g","包菜 200 g","红肠 100 - 200 g","橄榄油 5 mL （橄榄油用于蔬菜的烹制，可以用植物油代替）","植物油 5 mL （植物油用于牛肉的烹制，不能用橄榄油代替）","盐 3 g","黑胡椒 18 g"]}]},{"text":"操作","content":[{"type":"heading","text":"切配准备"},{"type":"list","items":["洋葱、胡萝卜、欧芹切 1cm 见方小丁","红肠、马铃薯切 2cm 块","包菜去梗后，手撕至 2cm 片","牛肉撒盐 3 g 、黑胡椒 3 g 腌制 5 分钟"]},{"type":"heading","text":"煎制过程"},{"type":"list","items":["平底锅烧热，加入植物油",["煎制牛肉，直至表面",{"type":"strong","text":"焦黄色"},"（可以带生，千万别糊了），取出备用。"]]},{"type":"heading","text":"烹制过程1（前一小时）"},{"type":"list","items":["汤锅烧热，加入橄榄油、洋葱丁、胡萝卜丁、欧芹丁",["炒至",{"type":"strong","text":"洋葱透明"},"，加入番茄膏、番茄罐头"],"加入牛肉、马铃薯丁，翻炒均匀","加水没过食材，中火烹制 1 小时"]},{"type":"heading","text":"烹制过程2（后半小时）"},{"type":"list","items":["开锅加入包菜丁、红肠丁，搅拌均匀","中火烹制半小时","开盖加入剩余 15 g 盐，混合均匀后盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["番茄尽量不用新鲜番茄代替，番茄罐头+番茄膏的组合风味更足","除了胡萝卜、洋葱、欧芹、牛肉是必备食材外，其余可自由搭配"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["罗宋汤是一道源自俄罗斯甜菜汤的汤品，在传入上海后有了本土化的做法。其制作较为简单，初学者只需要 2-3 小时即可完成。"],"title":"罗宋汤的做法"} -{"no":129,"id":"49885db56418875dfd5f41d9457b3681","name":"菌菇炖乳鸽","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["乳鸽","菌菇","玉米","姜","料酒","食用盐","瓦罐或者高压锅"]}]},{"text":"计算","content":["2 人份：",{"type":"list","items":["乳鸽 300 g","菌菇 100 g","玉米 200 g","姜 30 g","料酒 15 ml","食用盐 10 g"]}]},{"text":"操作","content":[{"type":"list","items":["冷水洗干净热心摊主处理好的乳鸽","冷水锅中放入洗干净的乳鸽，加入 15ml 料酒与姜，水煮开即可捞出乳鸽，要不然会丢失营养",["把乳鸽放到高压缩或者瓦罐中、倒入的水要没过乳鸽，放入生姜 20 g，玉米 200 g、菌菇 100 g",{"type":"list","items":["注意：高压锅 30 分钟，瓦罐需在水烧开后转小火慢炖 40-60 分钟"]}],"时间到了，盛到碗中，加入 3~5g 盐 即可"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["菌菇炖乳鸽 汤鲜、肉嫩、营养丰富"],"title":"菌菇炖乳鸽的做法"} -{"no":130,"id":"76e25b3afbb4303de5cd113ce888a483","name":"西红柿鸡蛋汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","鸡蛋","香油","味素","盐","葱、姜、蒜"]}]},{"text":"计算","content":[{"type":"list","items":["西红柿 1 个","鸡蛋 1-2 个（依照自己的口味而定，喜欢吃鸡蛋就放 2 个，一般就放 1 个）","香油 2 滴","味素 5 克（可选）","盐 15 克","葱、姜、蒜共 15 克"]}]},{"text":"操作","content":[{"type":"list","items":["将西红柿洗净，切块。","葱姜蒜切碎。","鸡蛋打到碗中，用筷子（或打蛋器）搅拌均匀。","热锅，并放入 15 毫升的油，待能从油中看到冒出一丝烟时，放入葱姜蒜翻炒 30 秒。","放入西红柿翻炒 1 分钟。","倒入水，水的高度大约为锅内菜品高度的 1.2 倍，并放入盐。","待开锅后，将鸡蛋液放入，并用筷子将鸡蛋打散，放入味素和香油。","等待 30 秒，关火出锅。"]}]},{"text":"附加内容","content":["味素可加可不加。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"西红柿鸡蛋汤的做法"} -{"no":131,"id":"1a0ea20dad186a182f85e2622bc49f14","name":"金针菇汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["金针菇","鸡蛋（如需要）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["金针菇 400-500 克 （市场里面售卖的一袋即可）","食盐 15 克","味精 5 克"]}]},{"text":"操作","content":[{"type":"list","items":[["金针菇徒手掰散，越散越好",{"type":"strong","text":"不然容易藏牙"},"，洗净备用。"],"用菜刀或者水果刀将上述金针菇段段切，可依据个人喜好，但长度不宜超过 5 cm。",["将金针菇放入锅中，加水没过约食材总高度 1.1 倍，沸腾后",{"type":"strong","text":"等待 3 分钟"},"。"],"加入味精和食盐并搅拌。","继续加热约 30 秒，关火装盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果喜欢在汤里加入鸡蛋，可在步骤 3 中水沸腾之后将打散的鸡蛋液倒入锅中。","出锅后可加入 3-4 滴香油（或者麻油）增香。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"金针菇汤的做法"} -{"no":132,"id":"47550791d16920373fc3dab91743edb7","name":"银耳莲子粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["银耳","去心莲子","红枣","枸杞（可选）","冰糖"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["银耳 60g","去心莲子 20g","红枣 6g","枸杞 5-6g","冰糖 10-20g"]}]},{"text":"操作","content":[{"type":"list","items":["把银耳、莲子用清水浸泡 2 个小时，红枣浸泡 10 - 20 分钟，枸杞洗净，备用","在锅中倒入 600ml 水，烧开后依次放入银耳、莲子、红枣","等待水再次烧开后，盖上锅盖，转至中火继续熬","熬到大约 1 小时后，放入 5g - 10g 冰糖和 5g - 6g 枸杞，转至小火熬","小火继续熬 30 分钟，此时银耳开始呈现粘稠状态","再次放入 5g - 10g 冰糖，用勺子搅拌 5 - 10 分钟","关火，用勺子盛出"]}]},{"text":"附加内容","content":[{"type":"list","items":["当银耳呈现粘稠状态时，需要用勺子及时搅拌，防止银耳糊在锅底"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"银耳莲子粥","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"银耳莲子粥是一道营养非常丰富的粥。口味偏甜，具有养心安神的功效。"],"title":"银耳莲子粥的做法"} -{"no":133,"id":"ef1271ab3d822816b3093dc100210567","name":"中式馅饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面粉（非自发粉）","肉沫","油","盐","糖","生粉","酱油","风味调料（如鸡粉、孜然、椒盐，可选）","蒜头","大葱","鸡蛋（可选）","胡萝卜（可选）","平底锅","炒锅（可以使用同一个平底锅替代）"]}]},{"text":"计算","content":["每一份含：",{"type":"list","items":["面粉 200g","肉沫 50g","油 30ml","盐 3g","糖 5g","生粉 10g","酱油 5g","风味调料 3g","蒜头 2 瓣","大葱 1/4 根（靠叶部分）","鸡蛋 （可选，1 个）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"准备原料"},{"type":"list","items":["取肉沫（解冻），加入 1/2 所有上述调料（油、盐、糖、酱油、风味调料）和全部的生粉，搅拌均匀，腌制 30 分钟。","将面粉加入碗中，加入鸡蛋，加入剩下 1/2 所有上述调料，加入相当于面粉 1/2 的水（使得面粉相对粘稠但可以流动），搅拌均匀。","蒜头切为蒜末。","大葱切段。","胡萝卜切末（作为馅料用，所以要求尽量细碎，可用乱刀）"]},{"type":"heading","text":"烹饪"},{"type":"list","items":["热锅冷油，宽油起锅。","待油烧热后，放入蒜末爆香。","加入腌制的肉沫，翻炒，直至断生。","将胡萝卜末加入肉沫中一同翻炒，直至油被染为金黄色（这是为了萃取胡萝卜的风味）。","关火。冷却 2 分钟。","将炒好的肉沫倒入生面糊中，搅匀。","重新开火，平底锅铺底油。","调至小火，将面糊倒入锅中均匀铺满。保证厚度不要过高。可以端起锅，让面糊流过锅底来完成这一操作。","在饼的表面尚为液态时，撒上大葱段。","保持小火，直到底面凝固。","将饼翻面，继续小火煎烤，直至另一侧凝固。","之后，每一面再额外煎 20 秒。","关火出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["将肉沫和胡萝卜末加入面糊后，应该尽量搅匀，保证味道扩散到饼内各处。","肉沫和胡萝卜末即馅料可以使用各类熟馅料替代。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"中式馅饼的做法"} -{"no":134,"id":"d0010c4839e11cdd06727f5a9ca555ec","name":"凉粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豌豆淀粉","大蒜","小米辣","辣椒粉","酱油","醋","白糖","鸡精","盐","花生碎","香菜"]}]},{"text":"计算","content":["下述材料为一人份，每次制作前需要确定计划做几份。一份正好够一个人吃。",{"type":"list","items":["豌豆淀粉 100g","大蒜 3 瓣","小米辣 3 颗","辣椒粉 10g","酱油 10ml","醋 10ml","白糖 3ml","鸡精 3g","盐 3g","花生碎 5g","香菜 5g"]}]},{"text":"操作","content":[{"type":"list","items":[["准备食材。","",[" ",{"type":"image","text":"1","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["把豌豆淀粉和水各 100 克混合搅拌。","",[" ",{"type":"image","text":"bz2","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["往锅中倒入 600g 水，大火煮开后转为小火。","",[" ",{"type":"image","text":"bz4","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["倒入淀粉水，边倒边不断的搅拌，搅拌到浓稠且色泽均匀。","",[" ",{"type":"image","text":"bz5","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["找一个容器，在容器中刷一层薄薄的食用油。","",[" ",{"type":"image","text":"bz6","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["将煮好的淀粉倒入容器中冷藏 2-4 小时。","",[" ",{"type":"image","text":"bz7","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["冷藏后取出，脱模，切条。","",[" ",{"type":"image","text":"bz7","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["大蒜和小米辣剁成沫，放上 10g 辣椒粉，5g 花生碎，热油搅拌均匀。","",[" ",{"type":"image","text":"bz7","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["再加入 10ml 酱油，10ml 醋，5g 白糖，3g 鸡精，3g 盐搅拌均匀。","",[" ",{"type":"image","text":"bz7","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["将调味料倒在凉粉上，然后撒上香菜即可。","",[" ",{"type":"image","text":"bz7","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考: ",{"type":"link","text":"制作凉粉的详细步骤","href":"https://www.zhms.cn/recipe/mzvyy.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"liangfen","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"伤心凉粉吃了不会让人伤心的哦！"],"title":"凉粉的做法"} -{"no":135,"id":"6263a921c7c74ceab777fd772f54d95a","name":"微波炉腊肠煲仔饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"工具"},{"type":"list","items":["微波炉","2 个大碗（推荐微波炉专用碗）","1 个小碗"]},{"type":"heading","text":"原料"},{"type":"list","items":["米 200 ml","腊肠 1 根","鸡蛋 1 个","红萝卜 1 个","盐","油 15 ml","生抽 10 ml","香葱 1 颗"]}]},{"text":"计算","content":["1 人份。"]},{"text":"操作","content":[{"type":"list","items":[["将米淘洗干净后倒入 ",{"type":"codespan","text":"饭碗"}," 内，加入 400ml 的水，",{"type":"strong","text":"盖上盖"}],[["放入微波炉，高火，",{"type":"codespan","text":"6"}," 分钟，煮饭途中准备原料"],{"type":"list","items":["切好腊肠","洗好青菜","切好红萝卜片","切好葱花",[{"type":"codespan","text":"青菜碗"}," 中放入青菜、红萝卜片，倒入 10 ml 油，放入 5 g 盐"],[{"type":"codespan","text":"小碗"}," 中倒入 10 ml 生抽、5 ml 油"]]}],"6 分钟后，用毛巾或隔热手套取出碗，可以看见米饭已经八分熟",["在米饭上摆入切片的腊肠，继续高火 ",{"type":"codespan","text":"2"}," 分钟"],["取出腊肠饭，放入 ",{"type":"codespan","text":"青菜碗"},"，高火 ",{"type":"codespan","text":"4-5"}," 分钟"],["在腊肠饭上摆好青菜，磕入鸡蛋，看个人喜好继续高火 ",{"type":"codespan","text":"40-60"}," 秒"],"取出腊肠饭，此时已经基本完成。",["将 ",{"type":"codespan","text":"小碗"}," 放入，继续高火 ",{"type":"codespan","text":"30"}," 秒"],"在腊肠饭上淋上叮热的生抽，撒上葱花即可","多余的青菜可以沾着酱油吃"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"微波炉腊肠煲仔饭","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"程序员以单身汉居多 🐶，做再多的菜也会有一个人吃不完的烦恼，因此一份简单的腊肠煲仔饭则刚刚好。",["使用微波炉烹制仅需 ",{"type":"codespan","text":"15 分钟"}," ，既营养又美味，这是一道简单且细腻的主食，给 TA 露上一手吧。"]],"title":"微波炉腊肠煲仔饭的做法"} -{"no":136,"id":"d00ea96e856907725bf8d37fb2abfebb","name":"手工水饺","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["擀面杖","面粉","冷水","直径 30cm 以上的盆","芝麻香油"]}]},{"text":"计算","content":["-单人，约 20 只","每份：",{"type":"list","items":["面粉 200g","冷水 150ml","芝麻香油 2-3ml","瘦肉末 250g","肥肉末 20g #不喜可不加","姜 3g","葱 15g","盐 3g","耗油 2ml","香油 2ml","生抽 2ml","鸡蛋 1 个"]}]},{"text":"操作","content":[{"type":"heading","text":"制作饺子皮"},{"type":"list","items":["盆中加入所有面粉","加入芝麻香油","面粉中央挖小洞","分 4-5 次加入水，并搅和，当出现碎末状的稍微干燥面团时","取消加水，用手将面团压实","面团压实至可把盆周围的面粉纳入即可，此步骤为面光盆光","将面团置于桌上，盆倒扣于桌上，环境温度为 25 度，使面团醒发约 45 分钟","醒发完成后，将面团搓成条状，合成一团，再次搓成条，重复 3 次","擀成条状，切成 20 份均匀大小面团，并搓成直径约 3-3.5cm 的球状","压扁面团，在手上，桌上，擀面杖上，及面团上撒上面粉，此步骤防止面团发粘","用擀面杖将面团擀平，约 8cm 直径，厚约 2mm，中间略微比四周厚 1mm"]},{"type":"heading","text":"拌馅"},{"type":"list","items":["猪肉去皮,保留部分肥肉,切成小块","菜刀（建议两把）将猪肉剁成肉沫,放入碗中","葱、姜切成末,放入肉碗中搅拌均匀","韭菜洗净,切短至 3mm 以下长度","韭菜和肉沫混合,加入耗油、生抽、香油各 2ml,加入一个鸡蛋的蛋清,用手混合搅拌均匀","放置 30 分钟即可开始包饺子"]},{"type":"heading","text":"包饺子"},{"type":"list","items":["左手上放面皮，放饺子馅一面尽量不要粘到面粉，防止无法合拢","右手用筷子夹约面皮 1/2 直径的馅","沿饺子皮圆周进行合拢，捏实，个人吃无需捏花，饺子皮不漏即可"]},{"type":"heading","text":"煮饺子"},{"type":"list","items":["使用可放下 20 只饺子的锅，或分批量煮","烧水，水约 3/4 锅的高度","大火烧开水后放入饺子，调至中火","第一次放入饺子，且水冒泡后，锅边加入 50ml 冷水（重复此步骤两次）","第三次水开后揭开锅盖，加入冷水 50ml，水开后打开锅盖，调至小火等 60s 即可出锅"]}]},{"text":"附加内容","content":["这道菜存在一些补充做法，包括但不限于：","额外添加下列材料：",{"type":"list","items":["黑醋 10ml","姜 一小块 50 克","香油 2 滴","大蒜/蒜泥 3 瓣/人\n","考虑搭配黑醋食用。建议用量：10-20ml。","考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。","考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。","考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["饺子是一道非常好吃的主食之一。饱肚且易于根据自己口味进行调味，适合在 US 的同学吃不到水饺解馋。一般初学者需要 3 小时完成，难度较大"],"title":"手工水饺的做法"} -{"no":137,"id":"fe985a84c143676afef8755bb3fabbf4","name":"披萨饼皮","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["中筋面粉","水（温水）","安琪干酵母粉","食用盐","橄榄油","白砂糖"]},{"type":"heading","text":"工具"},{"type":"list","items":["烤箱","烘焙油纸","披萨石（有更好，没有普通烤盘也可以）","擀面杖（非必需）"]}]},{"text":"计算","content":["一个 8 ~ 9 寸的披萨差不多需要 125g 面粉，差不多是一个人的量（成年男性将将够吃的样子）","原材料的混合比例",{"type":"code","raw":"```text\n面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖\n100 : 70 : 7 : 1 : 0.6 : 0.6\n```","lang":"text","text":"面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖\n100 : 70 : 7 : 1 : 0.6 : 0.6"},"示例","如果要一次做 4 个饼皮，需要:",{"type":"list","items":["面粉 125g x 4= 500g，","水 70 x 5 = 350g，","橄榄油 7 x 5 =35g，","酵母粉 1 x 5 = 5g，","盐 0.6 x 5 = 3g，","糖 0.6 x 5 = 3g"]}]},{"text":"操作","content":[{"type":"list","items":["用准备好的温水把酵母粉化开，稍微搅拌小就好，备用","取准备好的面粉，依次添加盐、橄榄油、白砂糖","准备混合水和面粉，边加水边搅拌直至水全部加完","搅拌至看不到干米粉为止",["用差不多三倍大面团的容器装好，密封，冰箱冷藏（4 度） ",{"type":"strong","text":"等待 8~12 小时，一般晚上做第二天就可以用"}],["观察面团醒发完毕 ",{"type":"strong","text":"差不多是原始大小大约两倍算醒发完毕"}],"取醒发好的面团，均匀分成四份，分别用保鲜膜盖好，备用","案板撒稍微多一点的干面粉，准备开始揉面","因为是比较湿的面团，所以粘上干面粉后才没那么粘手，不用揉太多次，面团表面稍微光滑一点就可以了","用手拉扯，或者擀面杖擀平，也不一定非得擀圆，只要厚度均匀，烤箱放得进去就好","铺好油纸，放上饼皮，依照个人口味，把准备好的食材放上去，撒上芝士碎","水果烤箱上 180 度，下 220 度，16 分钟即可","肉蔬菜烤箱上 200 度，下 230 度，18 分钟即可","挤上沙拉酱或者其他自己喜欢的酱即可享用~"]}]},{"text":"附加内容","content":[{"type":"list","items":["一定要注意水的比例","烤箱品质层次不齐，第一次做注意观察火候对披萨的影响","一般不特别标注是低筋或高筋面粉，基本都是中筋面粉","容易出水的水果不能作为食材，比如西瓜、橘子等"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例是青红椒火腿披萨","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"披萨制作总体来说比较简单，稍微有点麻烦也是争议最多的就是披萨饼皮，做好了披萨饼皮喜欢吃什么口味的披萨，直接把准备好的食材放上去烤熟就好，所以这里重点说一下披萨饼皮如何制作。","本教程中的饼皮是属于软面团低温隔夜发酵"],"title":"披萨饼皮的做法"} -{"no":138,"id":"7b94ed9a6398fef393ad3db5051c5d82","name":"日式咖喱饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"主食材"},{"type":"list","items":["咖喱块（推荐品牌好侍）","土豆","胡萝卜","洋葱","肉（猪肉、鸡肉、牛肉均可）","蒜头"]},{"type":"heading","text":"副食材"},"额外用作点缀的食材，可选",{"type":"list","items":["花椰菜（清水煮开）","培根（即食）",["煎蛋或",{"type":"link","text":"太阳蛋","href":"../../breakfast/太阳蛋.md"}]]}]},{"text":"计算","content":[["食材用量与咖喱成正比，计算部分以 ",{"type":"strong","text":"半盒好侍咖喱块(115g)"}," 为例。半盒约六碗份，做好的咖喱在冰箱冷藏后风味更佳，不用担心一个人吃不完。"],{"type":"list","items":["洋葱 2 个","土豆 2 个","胡萝卜 1 根","蒜头 2~3 瓣","肉 2 斤"]}]},{"text":"操作","content":[{"type":"heading","text":"1. 食材准备"},{"type":"list","items":["胡萝卜去头尾，去皮，滚刀切","洋葱剥去外层去芯，切成月牙状","土豆去皮、切大块","肉切块状","剥蒜拍平切碎","咖喱块切碎，增加接触面积加速溶解"]},{"type":"heading","text":"2. 烧煮过程"},{"type":"list","items":[["热油锅放入蒜和肉，",{"type":"strong","text":"快速翻炒"},"至肉",{"type":"em","text":"表面变白"}],["加入胡萝卜，",{"type":"strong","text":"快速翻炒"},"至均匀受热"],["加入洋葱，",{"type":"strong","text":"快速翻炒"},"至洋葱",{"type":"em","text":"变透明状"}],["加入土豆，保持翻炒至土豆",{"type":"em","text":"变软"},"（可以用筷子确认）"],["加水没过所有食材，沸腾后",{"type":"strong","text":"等待 15 分钟"}],"关火，加咖喱并搅拌",["等待咖喱融化后再开火，缓慢",{"type":"strong","text":"搅拌 10 分钟"},"，防止糊锅"],["在外观",{"type":"em","text":"呈粘稠状态"},"关火结束制作"]]},{"type":"heading","text":"3.冷藏后加热"},["冷藏的咖喱每次取出需要吃的份量，加热后盖在",{"type":"link","text":"米饭","href":"../米饭/电饭煲蒸米饭.md"},"上。"],{"type":"list","items":["微波炉：单人份高火 2-3 分钟","锅：需额外加 50ml 水，加热时保持搅拌"]}]},{"text":"附加内容","content":["备注说明",{"type":"list","items":["步骤 1-6 可以在 2-5 的等待过程进行，在这个过程也可以用清水锅煮些蔬菜，或做个煎蛋。","2-5 到 2-6 之间，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。"]},{"type":"heading","text":"流程图解"},{"type":"code","raw":"``` mermaid\ngraph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)\n B --> C[加水没过食材, 煮15分钟]\n C --> D[咖喱切碎, 开水煮花椰菜等]\n C --> E[加入咖喱搅拌 10 分钟]\n D --> E\n```","lang":"mermaid","text":"graph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)\n B --> C[加水没过食材, 煮15分钟]\n C --> D[咖喱切碎, 开水煮花椰菜等]\n C --> E[加入咖喱搅拌 10 分钟]\n D --> E"},{"type":"heading","text":"成品"},{"type":"image","text":"日式咖喱饭成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"heading","text":"参考资料"},{"type":"list","items":[{"type":"link","text":"世界美食教程的微博视频","href":"http://t.cn/EJ77yFy"}]},{"type":"hr","raw":"---\n"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"日式咖喱饭的做法"} -{"no":139,"id":"bbf8ccce7e9aee30fbe6ffe7af4d0620","name":"汤面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面食材料：可以是手工面条、龙须面、面鱼，也可以是泡面面饼、各类规格粉丝，或者是其他任何自己所喜欢的面食形式。",["菜类材料：建议荤素搭配，选择自己喜欢的食材洗干净即可。例如：",{"type":"list","items":["牛羊鱼虾等肉类（生熟皆可）","鸡蛋鸭蛋鹅蛋鸵鸟蛋等蛋类","豆块豆筋豆腐皮等豆制品类","生菜菠菜油麦菜","青椒番茄胡萝卜等蔬菜类。"]}]]}]},{"text":"计算","content":[{"type":"list","items":["面类材料：单人一个方便面大小的量，可以在 70-230g 之间选择。","冷水： 加入能浸没面的量，一般在 200 - 400 ml 之间选择",["菜类：体积大约和面类相当",{"type":"list","items":["其中青菜体积可忽略"]}]]}]},{"text":"操作","content":[{"type":"list","items":["先将菜类材料切成边长不超过 4cm 的块状，便于煮熟","如有生肉，则先放入冷水中，盖上锅盖，煮沸腾，先捞出上层血沫，再关火，捞出半熟的肉备用","先大火将水加热至沸腾，后调至中火","将较难煮熟的食材放入锅中（比如半熟肉类、香菇类、等最先放入锅中）。为保证煮熟，可在沸腾后计时 10 分钟，特别难熟的大块食材可追加 5 分钟。","将面食放入锅中，适当搅拌确保面和汤充分接触，使液面保持轻微沸腾，煮 5 分钟。加入面后液面易产生白色泡沫，可适当抬起锅盖通气或者撤下锅盖。","将易于煮熟的食材如青菜类放入锅中，适当搅拌以充分浸没，煮 2-5 分钟","关火，随后加入盐、胡椒粉、香油等自己喜欢的调味料，适当搅拌即可出锅食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作流程可根据自己喜好更改，多多尝试会有惊喜","如掌握不好加盐量，可采用少量多次添加的方法，以免过量"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["汤面是许多人喜爱的基础主食，根据个人喜好加入任何自己喜欢的食材，营养全面，固液兼具，材料易得，做法简单，有手就行。"],"title":"汤面的做法"} -{"no":140,"id":"9bfe4c5b6ef8b0891a22883edcef3ada","name":"炒年糕","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["年糕/白粿 （形状不限）","葱","调味料: 酱油，盐","（可选）：鸡蛋，青菜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["年糕 250 g * 份数","小葱 2 根 * 份数","食用油 50 ml","酱油 15 ml"]}]},{"text":"操作","content":[{"type":"list","items":["锅中加水烧开，煮熟年糕，碗中加水确保年糕不会粘连，捞起年糕备用。","小葱切葱花（将葱白和葱叶分开），青菜切小段备用。",["（可选） 制作炒蛋，见",{"type":"link","text":"西红柿炒蛋","href":"https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/%E8%A5%BF%E7%BA%A2%E6%9F%BF%E7%82%92%E9%B8%A1%E8%9B%8B.md"},"。"],"热锅，加入 30ml 食用油。","将葱白倒入锅中，直至大部分葱白变成焦黄色且发出香味，倒出葱油备用。","重新热锅，加入 20ml 食用油。","加入所有辅料（鸡蛋，青菜等），翻炒均匀。","将年糕的水倒掉，向锅中加入年糕。","加入酱油和盐，翻炒均匀。","关火，加入葱油，翻炒均匀，乘盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["辅料的选择可以根据个人选择酌情添加，如加入瘦肉等","在煮年糕的时候注意搅拌，以免粘锅"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["闽南风味的炒年糕是一道非常好吃的主食。它制作过程简单，原料获取方便，适合海外朋友满足口腹之欲。初学者需要 30 分钟完成，难度较小。"],"title":"炒年糕的做法"} -{"no":141,"id":"8e7e3e937af4c2a5d4d29a23d5826759","name":"炒意大利面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["意大利面","肥牛片","番茄酱 / 黑胡椒酱（选其一即可）","菜籽油（其他植物油也可）"]}]},{"text":"计算","content":[{"type":"list","items":["意大利面 50 克 / 人","肥牛 5 片 / 人","食用油 5ml / 50 克意面"]}]},{"text":"操作","content":[{"type":"list","items":["加入 250 克水 / 人","待水烧开，下入面条，中火煮 15 - 20 分钟（这个面通常比较硬，捞起来之前最好尝一下，中心如果有一点硬，需要继续煮）","捞出面条，盛入盘中备用","热锅倒入食用油，待油温中热，下入面条翻炒一分钟（如果太干，加入少量水）","放入 10 克番茄酱、肥牛、加入 2g 食盐，继续翻炒一分钟","起锅"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"意大利面","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"这是一道软糯爽口的意大利面的做法，非常简单，用时大概 30 分钟。"],"title":"炒意大利面的做法"} -{"no":142,"id":"abc4e36e02a1dbb2c5853f8ddca10e52","name":"炒方便面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["方便面","盐","鸡蛋","火腿肠（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["方便面用量为 1.2 包/人 向下取整。","鸡蛋的用量为 1.4 个/人 向下取整。","盐的用量为 鸡蛋的用量 * 2g。","火腿肠的用量为 0.7 个/人 向上取整。","食用油的用量为 10 - 18 ml / 人。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"面的处理"},{"type":"list","items":["锅中加入 300 ml 水。煮沸。","加入方便面，煮 30 秒。煮的过程中将其挑动，把面条打散。","面条打散后关火","将面汤和面分离。用凉水冲一下面条。"]},{"type":"heading","text":"酱料处理"},{"type":"list","items":["准备一个小碗，将方便面的三个调料包全部挤进去。","将第一步的面汤取出 60ml，加入小碗，搅匀。"]},{"type":"heading","text":"鸡蛋的预处理"},{"type":"list","items":["取出计算好的数量的鸡蛋，打入一个小碗。","每个鸡蛋加入 2g 盐。搅拌均匀。","热锅 20s，加入份数 * 8ml 油。","油热后，可以考虑加入火腿肠。加入刚刚准备好的一碗鸡蛋。翻炒大约 20s 至鸡蛋形成固态即可。","将煎鸡蛋取出暂存。","增加锅内的油到份数 * 10ml。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["继上一步，加入第一步的面。翻炒 30 秒。","加入第二步的调料碗。翻炒 1 分钟。","加入第三步的煎鸡蛋。翻炒 1 分钟。","关火盛盘即可。"]}]},{"text":"附加内容","content":["在北京，可以考虑在盛盘后加入麻酱。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是在探究了传统煮方便面的改良方向之后，进行的一次最成功的尝试。它能够让方便面的美味程度提升很大程度，简单好做。开始炒吧！"],"title":"炒方便面的做法"} -{"no":143,"id":"4a5544d18e5a5f4b32e045fd96e51d59","name":"炒河粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["炒河粉、猪肉/牛肉","炒料：盐、味精、老抽、生抽、孜然粉（或直接用河粉料）","其他调味料：胡椒粉","黄瓜、面筋块、绿豆芽、鸡蛋、蒜瓣、小葱、淀粉","盆、盘子"]},"建议购买方案：在某宝、某买菜等平台上购买袋装鲜河粉，一般是1斤起售，冷藏保质期可达到两周，而且送河粉炒料！\n"]},{"text":"计算","content":[{"type":"list","items":["河粉用量为 250 g/人，如果需要更大食量，可再加 100g/人 向下取整。","黄瓜丝 30g/人、面筋块 30g/人、绿豆芽 30g/人、打碎的鸡蛋 1 个/人。","拍碎的蒜瓣 2 个/人、小葱 1 根/人","河粉料可按 20g/人添加，若自行准备炒料可 10g 盐+2g 味精+3g 孜然粉。","淀粉可准备每 100g 肉+5g 淀粉比例准备。","老抽/生抽，分别为每 250g 河粉 10ml/15ml。"]}]},{"text":"操作","content":[{"type":"heading","text":"准备工作"},{"type":"list","items":["小葱切碎（葱白和葱叶分开）、蒜瓣拍碎，丢案板上备用。","打碎鸡蛋，捞一点蛋清到一只碗中，剩下的丢入另一只碗中备用。","将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。","黄瓜切丝放入盘中备用，可和豆芽丢一起。","处理面筋，单独丢一个盘中。","肉切细条状，加入淀粉与刚刚碗中的鸡蛋清、胡椒粉，顺时针拌匀。","注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。","注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。"]},{"type":"heading","text":"热锅炒肉"},{"type":"list","items":["加入食用油，锅热倒出。","倒入处理好的肉，翻炒均匀至变色，倒入碗中备用。"]},{"type":"heading","text":"炒制河粉"},{"type":"list","items":["趁锅热，加入 20g 食用油（高血压人群可降低用量），倒入葱白、蒜爆炒出香。","加入河粉，淋入老抽提色，翻炒均匀后再加入河粉炒料，继续翻炒。","河粉即将透明时，放入炒制好的肉丝与面筋，并加入生抽提鲜，简单翻炒两次。","加入豆芽与黄瓜丝，翻炒至河粉完全透明。","关火！"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["撒入葱叶点缀，把锅端起。","倒入盘中，开始干饭。"]}]},{"text":"附加内容","content":["个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定，喜欢辣椒的可以自行添加。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"炒河粉的做法"} -{"no":144,"id":"dd1d1410b1efbd63305f105fa1aa1546","name":"炒馍","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["馒头（隔天略硬更好）","盐","油","孜然粉","五香粉","小葱","鸡蛋（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["馒头 2 个（隔天略硬更好）","盐 3g","油 20ml（花生油或芝麻油更好）","孜然粉 3g","辣椒粉 3g","五香粉 3g","小葱 2 棵","鸡蛋 （可选,2 个）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["将馒头切成小块或小片。","选有鸡蛋的话将鸡蛋打进碗里，打散（可加盐和五香粉各 1g 或不加，等炒的过程中加）。","鸡蛋浇在馒头上，拌匀，鸡蛋不宜过多。","大火热锅，倒入食用油（不锈钢锅怕伤锅的话可以先倒油，烧至油热也可也可）","将馍丁放进去翻炒，翻炒均匀。","将火调小，炒至馍丁呈金黄色。","放入盐，胡椒粉，五香粉。","最后将葱花放入一起翻炒几下。","关火出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["炒的过程中要注意控制火候，以防炒糊","火大补救措施将火调小，可沿锅边加油润锅或洒水，注意不要全倒在一个地方，最好分散开","调味料可根据个人喜好放入其他香料（比如南德调味料）","如果喜欢吃脆的，可以将火开到最小，多翻炒一会，关火后趁锅热再放置一会再倒出，更香脆","辅料也可根据个人口味方位蒜末，蒜苗等，可以单独爆香在混合"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"炒馍的做法"} -{"no":145,"id":"b600e1527a62ede24633fcd9e405b34c","name":"炸酱面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["肉丁/肉末","挂面","蒜","白菜","豆瓣酱","甜面酱"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["肉丁/肉末 = 份数 * 150g","挂面 = 份数 * 150g","蒜 = 份数 * 3 个","白菜 = 份数 * 3 片","油 = 份数 * 10g","豆瓣酱 = 份数 * 15g","甜面酱 = 份数 * 15g"]}]},{"text":"操作","content":[{"type":"list","items":[["白菜（或其他菜）切丝，",{"type":"link","text":"焯水","href":"../../tips/learn/学习焯水.md"},"至软化熟透，盛出备用。"],"煮面条至断生（无白芯），连同汤水一同盛出备用。","蒜切末。油锅烧热，下蒜末和肉，炒至肉完全熟透（无红色）。","下豆瓣酱和甜面酱，加 30g 水盖盖焖煮至收汁粘稠，得到炸酱。","第 2 步面条倒掉汤水，盛入碗中，加第 1 步的菜和第 4 步的炸酱，拌匀可吃。"]}]},{"text":"附加内容","content":[{"type":"list","items":["肉推荐瘦肉丁，口感更好，一次买多可分装小保鲜袋冷冻备用。每次取用前 30 秒微波炉解冻。","面条口感关键在于劲道。勿选龙须等细面。第 2 步中不要完全煮熟，盛出并在进行后续步骤时，汤水会进一步催熟。","本文以白菜为例，可灵活替换为易获取的各种蔬菜，口感影响不大，以半碗的量为宜。","如有条件（另一个锅）且熟练后，第 1、2 步和 3、4 步可分时并行执行。","第 3/4 步可选加干辣椒（= 份数 * 3 个）。","甜咸口个人有爱好，两种酱的配比需要自己迭代优化。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"炸酱面的做法"} -{"no":146,"id":"6664f250b0240e78aae6db8a2e5bba85","name":"烙饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["油","面粉","电饼铛"]}]},{"text":"计算","content":["注意：该主食不提供更少或更多的版本，这里选取了最适合新手的量：",{"type":"list","items":["面粉 = 400g","热水 = 130ml（80 度）","冷水 = 130ml"]}]},{"text":"操作","content":[{"type":"list","items":["将 400g 面粉倒入盆中，一半用凉水和面，一半用热水和面，搅拌成面絮，用手揉成团。用保鲜膜封起来，醒面 40 分钟",["离醒面完成时间还有 10 分钟时，请查看",{"type":"link","text":"小技巧","href":"../../condiment/油酥.md"},"中的油酥做法（热油酥效果更好）"],"醒好的面不用揉，稍微摁一下，用一横刀一竖刀将其分成四份。","搓圆，擀开，擀成与电饼铛大小差不多的饼，取 1/4 的油酥，将饼表面涂抹均匀","沿饼的半径切开，从外圈将其卷成圆锥形，然后将圆锥尾部捏好，防止油酥外漏。","按压面饼圆锥尖的地方，将其压扁，然后再次擀成与电饼铛大小差不多的面饼（厚度约为 3mm）","将电饼铛预热，涂上凉油（热锅凉油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀（锁住水分），盖上盖子","大火烙一分钟，打开盖子，将饼翻个面再烙一分钟","重复以上动作，完成饼的烙制"]},{"type":"image","text":"","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"烙饼的做法"} -{"no":147,"id":"2bf6fa3efbefe8dd508365c442d95911","name":"烧饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面粉","酵母粉","白糖","十三香","食用油","温水( 40℃ )"]}]},{"text":"计算","content":["菜谱食材为 7 张饼的量"]},{"text":"操作","content":[{"type":"list","items":["面团：300 克面粉，3 克酵母粉，3 克白糖，180 克温水，20 克食用油，醒面 10 分钟","油酥：小碗放 30 克面粉，2 克盐，4 克十三香，20 克食用油，拌匀后，静置","做饼：面擀成长方形，抹上调好的油酥，从一头卷起，切成 7 个面剂子，对折，用虎口收拢即可，先沾水再沾白芝麻，擀成小圆饼","烙饼：将电饼铛预热，倒入凉油（锅底铺满油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀盖上盖子，选大饼档,听到叮的一声出锅即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果没有电饼铛，也可以用平底锅","芝麻如果没有也可不用，一样好吃"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n芝麻烧饼，外酥里软，简单易做。"]],"title":"烧饼的做法"} -{"no":148,"id":"f9e3425f24aeccd4e5ed9ec18583097c","name":"热干面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["热干面特有的碱水面","小葱","酸豆角","肉末","蒜水","肉汤汁","萝卜干","芝麻酱","辣椒油","胡椒粉","酱油","食盐","鸡精"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["热干面特有的碱水面 (250g)","小葱 (10g)","酸豆角 (20g)","肉末 (30g)","蒜水 (30ml)","肉汤汁 (30ml)","萝卜干 (50g)","芝麻酱 (40ml)","辣椒油 (0-10ml)","胡椒粉(0-10g)","酱油(5ml)","食盐(3g)","鸡精(0-3g)"]}]},{"text":"操作","content":[{"type":"list","items":["水煮沸，并加入碱水面，焯烫 25 秒钟捞起","撒上食盐、鸡精和胡椒粉","芝麻酱用 90ml 水稀释，搅匀，然后加入","加入 5ml 酱油，加入 30ml 肉汤汁和蒜水","加入萝卜干，肉末，酸豆角，葱花","拌均匀后开吃"]}]},{"text":"附加内容","content":[{"type":"list","items":["辣椒油看个人口味添加"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"热干面的做法"} -{"no":149,"id":"c33132c3f741114a26813985636b3e55","name":"煮泡面加蛋","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["泡面","鸡蛋","水"]}]},{"text":"计算","content":[{"type":"list","items":["单人，能支撑一个成年人不饥饿状态约 3 至 4 小时。"]},"每份：",{"type":"list","items":["泡面 1 包","冷水 1000ml","鸡蛋 1 个"]}]},{"text":"操作","content":[{"type":"list","items":["先将水加热至沸腾（火候不做严格要求，使用热水会更快）","将取出的面饼放入锅中","将泡面里附带的佐料放入锅中","取出筷子轻微拨动泡面，使作料充分溶解，面饼充分浸泡受热","盖上锅盖等待约 1 分钟至锅内水再次沸腾","去壳鸡蛋，加入锅中","等待约 3 至 4 分钟，即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["本指南中的鸡蛋包括但不仅限于：生鸡蛋，熟鸡蛋，卤蛋等","原材料泡面可在楼下便利店购买","可根据个人需要加入佐料，和其他食材包括但不仅限于：火腿肠，生菜，小肉丝，辣条，鱼干，虾仁，鸡腿"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["煮泡面加蛋是能满足于各种人群的生存基本需求的重要主食，其材料方便易得，做法简单易上手且制作周期极短。"],"title":"煮泡面加蛋的做法"} -{"no":150,"id":"4409ed4aee95658acc199ad8d7f1ffd3","name":"蒸卤面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪五花肉","芹菜",["鲜面条（要求必须是",{"type":"strong","text":"最细"},"的，如果附近菜市场没有，请参考制作",{"type":"link","text":"焖面","href":"https://note.youdao.com/"},"）"],"葱,姜,蒜","食用油（花生油最佳）","生抽,老抽,料酒,盐,五香粉","蒸锅,需带笼屉","炒锅"]},"下列原料供有一定烹饪基础或者学有余力的同学选配",{"type":"list","items":["花椒","干红椒","青椒"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。",{"type":"list","items":["芹菜 两根中等大小的芹菜","五花肉 350g","面条 500g","大葱 10cm","大蒜 5 瓣","姜片 20g","青椒 2 个","干红椒 3 个","花椒 20 粒","盐 10g","五香粉 5g","生抽 15ml","老抽 10ml"]}]},{"text":"操作","content":[{"type":"heading","text":"备料"},{"type":"list","items":[["猪肉去皮，切成 ",{"type":"codespan","text":"2 cm * 6 cm * 0.5 cm"}," 薄片备用"],"芹菜去叶，去掉根部 2cm，然后从中对半切开，切成 2cm 段备用","大蒜去皮切粒备用，葱切 0.2cm 薄片备用，姜切细丝备用"]},{"type":"heading","text":"预制"},{"type":"list","items":["炒锅烧热至冒烟后，倒入 3ml 食用油滑锅后倒出底油","重新加入食用油，加入肉片，葱姜蒜，干红椒，炒 1 分钟，注意不停匀速翻炒","加入料酒，生抽，老抽，再翻炒 1 分钟","续入 500ml 热水。盖上锅盖炖煮 3 分钟","将芹菜，青椒倒入锅中，加入盐，五香粉调味，盖上锅盖继续炖煮煮 3 分钟 后关火","蒸锅加入 1000ml 水，烧开上汽后，将面条摊平在笼屉上放入锅中，蒸 15 分钟","面条蒸熟后取出，用筷子和无情铁手扒拉散开在案板上，室温冷却"]},{"type":"heading","text":"再加工"},{"type":"list","items":["将面条放入菜锅中搅拌，搅拌方式为一手持筷，一手持锅铲将菜翻至面条上面，以面条以全部均匀上色为搅拌完成标准","将搅拌后的面条再次放在整屉上，再次蒸 10 分钟 关火"]}]},{"text":"附加内容","content":[{"type":"list","items":[["技术总结",{"type":"list","items":["切割猪肉时，可以让菜市场摊贩帮忙，根据经验，请求时机把握在已切割后未付款之前成功率最高","首次做饭时可以提前备好料防止手忙脚乱，后续熟练后可以并发执行","两次蒸面条时，都要尽量的弄散开，可以避免蒸好后团在一起。面条太长时可以拽断，方便后续搅拌与盛取","取出蒸好的面条时尽量动作轻一些，避免蒸屉翻到面条触水","佐餐时啤酒更配呦！"]}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒸卤面是一道豫南的非常经典的家常菜，荤素搭档，简单易学。一般初学者只需要一个小时即可完成。","NOTE：本次标准为豫南口味，可能和其他地方不太一样，食无标准，兼容并包，好吃即可。"],"title":"蒸卤面的做法"} -{"no":151,"id":"df190fceef6141e90950f5e0d8a6d475","name":"煮锅蒸米饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["北方大米","水","厚底煮锅+严丝合缝的锅盖（制作过程中不会有大量蒸汽泄漏）"]}]},{"text":"计算","content":[{"type":"list","items":["米：100ml-200ml/人","水：米的体积的 2 倍"]}]},{"text":"操作","content":[{"type":"list","items":["清洗大米","将米和水加入煮锅","大火煮至水沸腾",{"type":"strong","text":"搅拌底部防止粘黏"},["盖上锅盖，转",{"type":"strong","text":"小火"},"加热 10-15 分钟（根据对软糯程度的喜好），中途切勿打开锅盖"],"关火，静置 5 分钟","Enjoy :)"]},{"type":"image","text":"rice_regularPot","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":[{"type":"link","text":"腐国人研究煮米饭，好想送他们个电饭煲！","href":"https://www.bilibili.com/video/BV1RW411z7r9"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"煮锅蒸米饭的做法"} -{"no":152,"id":"38dc8cbaa884a7e67ac7523093ec0a02","name":"电饭煲蒸米饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["电饭煲","江南米或北方大米","水"]}]},{"text":"计算","content":[{"type":"list","items":["一般一个人可以食用 100ml-200ml 的米。"]},"指尖量水法 （用于精准确定米水量的方法）",{"type":"list","items":[["江南米，米和水放在电饭煲的容器内，食指触及米时，水量能刚好没过食指的第一个指节的",{"type":"strong","text":"一半的一半"},"。"],"北方大米，米和水放在电饭煲的容器内，食指触及米，水量能刚好没过食指的第一个指节。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["清洗米","将米和水一起加入电饭煲中。","连接电饭煲电源，进入加热模式。等待大约 30 分钟。","待电饭煲自动进入保温模式后。","将米在电饭煲中闷 10-15 分钟。","盛出米。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["技术总结",{"type":"list","items":["不论什么容器，水的量都是可以使用“指尖量水法”煮出好米饭。","水的多少是能够严重影响一碗好米饭的口感。","南方一般食用江南米，北方一般食用北方大米，江南米会比较细长，而北方大米会比较短且圆。","米饭不同品种的米，不同的水量会极度影响口感。"]}]]},{"type":"list","items":["更多信息请参考使用的电饭煲的说明书。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"电饭煲蒸米饭的做法"} -{"no":153,"id":"e1b886cad970fc2b58b7493089e44425","name":"老友猪肉粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米粉","猪肉","酸笋","剁椒","豆豉","大蒜","料酒","生抽","白糖","米醋","盐","油","生粉","胡椒粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["米粉（250g 记得 50 度的温水泡半小时）","猪肉(50g)","酸笋(50g)","剁椒（15g 辣椒剁完后, 个人需求适当放。 ）","豆豉(30g)","大蒜(10g)","料酒(10-20ml)","生抽(15ml)","白糖（5g 如果不喜欢糖，可以考虑不放）","米醋(5ml)","盐(5ml)","油(15ml)","生粉(15ml)","胡椒粉(10ml)"]}]},{"text":"操作","content":[{"type":"list","items":["全部猪肉用料酒、盐、生抽、生粉、胡椒粉倒在一个碗里调味,备用","热锅不放油,下全部酸笋把水份炒干，炒干的酸笋中间留点空间","放入 10ml - 15ml 食用油与全部大蒜、 剁椒、 豆豉到炒干的酸笋中间到炒干的酸笋中间,全部推到中间炒出香味","放入全部调味好的猪肉,持续放入 10ml 生抽炒一分钟","放入 5ml 米醋、 10ml 生抽、450ml 清水一起煮开","水煮开后,放入温水泡好的米粉,继续煮 3 分钟就可以盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["记得米粉必须是泡过的才好吃,没有泡过的话是很难吃的！"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"老友猪肉粉的做法"} -{"no":154,"id":"dc2d02163a9b14604aa8ce47b2823563","name":"老干妈拌面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面","老干妈","酱油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["水 1 升","面量 120 克 * 份数","老干妈 15ml * 份数","酱油 5ml * 份数"]}]},{"text":"操作","content":[{"type":"list","items":["将水倒入锅中并煮沸","将面均匀放入锅中","在煮的过程注意搅拌，避免面粘成一坨","当用筷子挑起一根面且该面能自然地从筷子上滑落时再等 30 秒关火","将面夹入碗中","按照上面的计量放入老干妈和酱油","用筷子将碗里的面、老干妈、酱油拌均匀","吃"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"老干妈拌面的做法"} -{"no":155,"id":"bf5d465729f54df090164e5ab957a5d1","name":"茄子肉煎饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米粉（指用大米研磨成的粉）","小麦粉","鸡蛋","煮熟的腊肉","茄子（买长条状的，越圆越好）","食用油","食盐"]}]},{"text":"计算","content":["制作 1 份，1 份正好够 2 个人吃。","每份：",{"type":"list","items":["米粉 250g","面粉 50g","鸡蛋 1 个","煮熟的腊肉 100g","茄子 1 根（约 10-15cm 长）","食用油 10-15ml","食盐 1-2g"]}]},{"text":"操作","content":[{"type":"list","items":["将茄子去皮后切成片，将腊肉切成片，备用"]},{"type":"image","text":"茄片肉片","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"list","items":["依次向盆中加入 250g 米粉（大米研磨成的粉）、50g 面粉和 1 个鸡蛋"]},{"type":"image","text":"米粉250g","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"image","text":"米粉面粉鸡蛋","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"list","items":[["边用筷子搅拌，边加入清水（",{"type":"strong","text":"清水用于调节粘稠度"},"），使米粉、面粉、鸡蛋混合成面糊,当面糊能够附着在茄片、肉片上而不掉落时停止加水，而后将所有茄片和肉片放入面糊中，用面糊充分包裹"]]},{"type":"image","text":"混合","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"list","items":[["平底锅加入食用油",{"type":"strong","text":"10-30ml"},"，开小火"]]},{"type":"image","text":"起锅烧油","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"list","items":[["用筷子或勺子把裹了面糊的茄片、肉片放入锅中，先煎至两面金黄，再煎",{"type":"strong","text":"3-6分钟"},"（",{"type":"strong","text":"煎的过程中，食用油会变少，可再添加食用油"},"）"]]},{"type":"image","text":"开始煎","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{"type":"list","items":["撒盐，翻炒均匀，起锅装盘"]},{"type":"image","text":"撒盐准备起锅","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":[{"type":"list","items":["用小火煎"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"茄子肉煎饼成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"茄子肉煎饼是一道简单易做的饼类主食。"],"title":"茄子肉煎饼的做法"} -{"no":156,"id":"07d429bb0b94561f87d4b4fbac262e43","name":"蛋炒饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冷饭","鸡蛋","火腿","黄瓜","胡萝卜","油","盐","胡椒粉","生抽","香葱","灯影牛肉丝（备选）"]},["准备时，米饭可以参考",{"type":"link","text":"米饭的做法","href":"./米饭/电饭煲蒸米饭.md"},"。"]]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{"type":"list","items":["冷饭（份数*500ml）","鸡蛋 （份数*1.5 // 1 向下取整）","火腿（份数*2 个）","黄瓜（可选，份数*30g）","胡萝卜（可选，份数*30g）","油（份数*12ml）",["盐（份数",{"type":"escape","raw":"\\*","text":"*"},"4g - 份数*6g）"],"胡椒粉（份数*8g）","香葱（份数*1 颗）","生抽（份数*10ml）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["米饭提前用铲子铲成小块","火腿肠、胡萝卜、黄瓜等根据需求切片或者块状","如果家里有灯影牛肉丝 准备好味道更佳","将鸡蛋全部打到一个大碗里，搅匀。注意，不要在这一步加盐。","大火热锅，待锅里冒烟放入食用油","将火调至中小火，均匀倒入鸡蛋，安静等待 6s 钟，待鸡蛋底部有一点可以成型的感觉时，迅速倒入米饭大火翻炒，为的就是每一粒饭都裹上鸡蛋。","倒入火腿肠、胡萝卜、黄瓜等备料、翻炒 10 秒钟","翻炒过程中将米饭的块状捣碎、这一步过程会比较长、待米饭全部捣碎再翻炒均匀即可","调至小火、加盐、加灯影牛肉丝、胡椒粉、生抽","进一步翻炒均匀，能看到一些米饭在锅里有“跳起来”的时候其实就已经差不多了","最后倒入香葱再翻炒 10s","关火、盛入碗中"]}]},{"text":"附加内容","content":[{"type":"list","items":[["技术总结",{"type":"list","items":["使用隔夜的冷饭炒饭最佳，没有冷饭的同学也可以现煮（可以使用冰箱立马给米饭降温），不过要做到“粒粒分明”的口感就需要炒更久。","炒饭要做到“粒粒分明”其实就是要将饭炒干。为什么要用隔夜的冷饭是因为隔夜已经流失了一定的水分。"]}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"蛋炒饭的做法"} -{"no":157,"id":"5ee5d60fd0bbf20bdf05302826aa90d7","name":"酸辣蕨根粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蕨根粉","油泼辣子","酱油","香醋","小米辣（可选）","蒜（可选）","葱（可选）","盐","糖","一口有点深度的锅"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["酱油 : 醋 : 油泼辣子 = 3 : 2 : 2 （酱料具体量根据蕨根粉多少决定，这个比例仅为保证口味的方向不出错）","如果觉得酱料较为清淡，可以加入 2 至 5 克盐","如果想要酱料鲜一些，可以加入 2 克糖"]}]},{"text":"操作","content":[{"type":"heading","text":"蕨根粉的煮制"},{"type":"list","items":["锅中加入约为深度 3/5 的水，烧开","水沸腾后加入蕨根粉，中小火煮 8 分钟","出锅"]},{"type":"heading","text":"酱料的调制"},{"type":"list","items":["根据配比，加入酱油、醋、油泼辣子","用筷子蘸取，尝一口","如果觉得此时酱油味稍浓，加入准备好的盐","如果觉得此时不够鲜，加入准备好的糖","充分搅拌至大部分颗粒状调料溶解"]},{"type":"heading","text":"装盘与完成步骤"},{"type":"list","items":["取一个碗","加入上一步调制的酱料","将蕨根粉过冷水后放入酱料中","充分搅拌","将准备的葱、蒜、小米辣切碎后撒在粉上","完成啦(｡･∀･)ﾉﾞ"]}]},{"text":"附加内容","content":[{"type":"list","items":["葱姜蒜为附加调料，加入可以增添风味，不加也并无大碍","糖和盐根据个人口味，需要加入的具体量不同，请酌情加入","建议使用碗作为最终装盘餐具，因为使用盘子会使吃粉变得困难一些","整体口味偏辣，如果不能吃辣请减少油泼辣子的量并且不加入小米辣"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酸辣蕨根粉是一道适合初学者的简单易做的凉菜，可做主食，以酸辣口为主，预计 10 分钟可做完。"],"title":"酸辣蕨根粉的做法"} -{"no":158,"id":"31170521027d48c1491955c461929999","name":"醪糟小汤圆","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小汤圆","醪糟","白糖","枸杞（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{"type":"list","items":["水 300 毫升 * 份数","小汤圆 250 克 * 份数","醪糟 50 克 * 份数","枸杞 5 颗 * 份数","白糖"]}]},{"text":"操作","content":[{"type":"list","items":["将水倒入锅中并煮沸","放入小汤圆煮 8 分钟","放入醪糟和枸杞再煮 2 分钟","盛入碗中根据个人口味加入白糖并搅拌均匀","吃"]}]},{"text":"附加内容","content":[{"type":"list","items":["白糖的用量根据个人口味更改","若喜欢更浓的口感可以减少 100 毫升内的水","若喜欢软点的枸杞口感，可以将枸杞和小汤圆同时煮"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"醪糟小汤圆的做法"} -{"no":159,"id":"cff4195fd38985063546ab4c90a8eeb6","name":"韩式拌饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米饭","鸡蛋","火锅牛肉卷","豆芽","蘑菇","胡萝卜","西葫芦","韩式辣酱","雪碧","芝麻","芝麻油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["米饭 1 碗 (400g)","鸡蛋 1 颗","火锅牛肉卷 6 卷 60g","豆芽 1 把 80g","蘑菇 50g","胡萝卜 1/4 根","西葫芦 50g","韩式辣酱 25ml","雪碧 2 瓶盖, 20ml","芝麻 10g","芝麻油 20ml","生抽 15ml"]}]},{"text":"操作","content":[{"type":"list","items":["蔬菜清洗 切丝 放锅中翻炒 食材变软 便可称出","煮水 等沸腾时 焯牛肉卷 只需煮熟 大概三分钟即可捞出",["煎",{"type":"link","text":"溏心蛋","href":"../../breakfast/溏心蛋.md"}],["将",{"type":"link","text":"米饭","href":"../../staple/米饭/电饭煲蒸米饭.md"},"放在一个碗里 然后倒扣在大碗"],"将准备好的蔬菜和肉卷依次绕圈放在米饭上面 将煎蛋放中间",["备酱汁",{"type":"list","items":["10ml 韩式辣酱（甜辣口）+ 5ml 生抽 + 两瓶盖雪碧（减肥的话 可以放无糖雪碧）+ 10g 芝麻 + 5ml 芝麻油","搅拌上述酱汁，可以再加生抽和盐"]}],"将备好的酱汁倒在摆好盘的碗中"]}]},{"text":"附加内容","content":[{"type":"list","items":["这是道非常简单的菜 过程会比较繁琐 但当将菜肉米饭酱汁搅拌起来吃会很满足","如果对外观有一定要求 可以用砂锅代替普通碗"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"韩式拌饭","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"韩式拌饭的做法"} -{"no":160,"id":"87f851710ee34579c421e986306a27cc","name":"麻油拌面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["风干快熟面/任何牌子的快熟面（不需要调味料）","麻油","胡椒粉","老抽","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["水 1 升","快熟面 1 块","麻油 15ml","老抽 10 克","盐 30 克（可选，这 30g 盐不会被全部食用）","胡椒粉 10 克","生抽 5 克（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将水倒入锅中并煮沸 （喜欢吃 q 弹面的同学，可在水里加入 30 克盐，用盐水煮出来的面会比较 q 弹）","将快熟面放入锅中 3 分钟（也可参考当下品牌快熟面的烹饪时间）","当面开始散了可以开始搅拌，让面受热均匀","将水滤干把面倒入碗中","按照上面的计量放入麻油，老抽，胡椒粉，生抽（可选）","筷子搅拌均匀","一道简单即省钱的懒人麻油拌面就完成啦"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["省吃俭用懒人的菜：麻油拌面：想必大家都会有节约开销的时刻吧，附上个人耐吃又省钱的食谱。不需要太多的步骤简单的煮，捞，吃。","单身的朋友懒惰出门，又不想花钱，简简单单就一餐。\n非单身的朋友想存钱，让女友花钱，简简单单就一餐。"],"title":"麻油拌面的做法"} -{"no":161,"id":"3a000f4d1ab096e5a184d38d9bab0aec","name":"麻辣减脂荞麦面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["调味料：火锅底料、花生酱、全脂牛奶、生抽、辣椒油、醋、花椒油","原料：半干荞麦面、娃娃菜、生菜","洗菜盆、直径 18cm 的小锅"]},{"type":"heading","text":"建议购买方案："},{"type":"list","items":["荞麦面：pdd买食尚烩荞麦面，一包400g，价格4.9元，可以做4份","火锅底料：某宝小龙坎传统清油火锅底料味道最佳，29.8元一包，可以做20份","花生酱：pdd莺歌花生酱 24.8元两瓶，可以做68份","花椒油：pdd五丰黎红花椒油400ml,32元两瓶，可以做80份","其他：随便，不会影响到口味"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["半干荞麦面 100g","娃娃菜 8 片（共 150g）","生菜 6 片（共 80g）","火锅底料 25g","花生酱 15g","全脂牛奶 150ml","生抽 6ml","辣椒油 10ml","醋 20ml","花椒油 10ml","水 500ml"]}]},{"text":"操作","content":[{"type":"list","items":["娃娃菜、生菜洗好，备用","锅内倒入 500ml 水，开大火，将荞麦面和娃娃菜放进去，等待水沸腾","水沸腾后，转小火，加入火锅底料、花生酱、牛奶、生抽、辣椒油，水开后煮 5 分钟","加入生菜，再煮 2 分钟","加入醋、花椒油，关火，直接端着小锅开吃。"]}]},{"text":"附加内容","content":[{"type":"list","items":["一定要选半干荞麦面，口感最好","可以随意添加其他东西，比如火锅丸、蛋饺等","火锅底料、花生酱、牛奶一定要加，口味三大巨头","如果不能吃酸，可以不加醋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["麻辣减脂荞麦面做法非常简单，不需要任何厨艺基础。\n一份 298 千卡，美味+便宜+减脂，只需要 20 分钟就可以完成。"],"title":"麻辣减脂荞麦面的做法"} -{"no":162,"id":"cc2754fe92ecdc562ec7fe655be9e510","name":"示例菜","category":"template","detail":[{"text":"原料和工具","content":["","","","",{"type":"list","items":["咖喱块（推荐品牌好侍）","土豆","藤椒油（可选）"]}]},{"text":"计算","content":["","","","","每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：","","","",{"type":"list","items":["咖喱块 115g","土豆 2 个（每个土豆大约重 120g，共约 240g）","食用油 10-15ml"]}]},{"text":"操作","content":["","","",{"type":"list","items":["土豆去皮、切成不超过 4cm 的大块，备用","咖喱块切碎，增加接触面积加速溶解，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高",["放入土豆，保持翻炒至土豆",{"type":"em","text":"变软"},"（可以用筷子确认）",""],["加水没过所有食材，沸腾后，将火调小然后",{"type":"strong","text":"等待 15 - 20 分钟"}," ",""],["关火，加咖喱并搅拌，等待直至咖喱融化 ",""],["再开火，缓慢",{"type":"strong","text":"搅拌 10 分钟"},"，防止糊锅"],["在外观",{"type":"em","text":"呈粘稠状态"},"后关火，盛盘"]]}]},{"text":"附加内容","content":["",{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。",["参考资料：",{"type":"link","text":"世界美食教程的微博视频","href":"http://t.cn/EJ77yFy"}]]},"","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。",""]}],"desc":["","","","","",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"","示例菜是一道简单易做的菜。富含 DHA 和蛋白质。一般初学者只需要 3 小时即可完成。还有美容效果哦~"],"title":"示例菜的做法"} -{"no":163,"id":"1103d17334ea410b5a781cff8a9443a8","name":"上汤娃娃菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["娃娃菜","皮蛋","午餐肉（火腿肠）","葱","姜","蒜","盐","糖","淀粉"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2-4 人食用的版本。",{"type":"list","items":["娃娃菜 700g","金针菇 10g（看个人喜好, 不喜欢 see you tomorrow 的就不放 😂）","皮蛋 一个（没有也可以不放）","午餐肉（火腿肠都可以替代）"]}]},{"text":"操作","content":[{"type":"list","items":["娃娃菜洗净, 竖着切开切成段。","葱 3g 切 小段。蒜 10g 切片。姜 10g 切小片。","皮蛋切成丁, 火腿肠或者午餐肉切成丁（1cm 大小的丁）","金针菇洗净撕开","烧热水娃娃菜放进去十秒钟出一下水捞出。","热锅凉油, 加热锅倒入油过一遍就倒出来, 重新倒入一点油。","调至小火加入葱姜蒜，煎炒出香味即可。","加入适 300g 清水（水量没过娃娃菜即可）, 放入娃娃菜, 金针菇, 午餐肉","加入调味料蚝油、糖、盐、味精烧开。","煮 3 分钟, 煮开后开始装盘, 盛出娃娃菜后皮蛋放在上面把汤汁浇上去就可以了",[{"type":"image","text":"上汤娃娃菜","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},""," 拍照技术有限, 味道还是很不错的"]]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["上汤娃娃菜的做法 （素菜|减肥餐）"],"title":"上汤娃娃菜的做法"} -{"no":164,"id":"43d3a6890b845843df91ada0b941006a","name":"凉拌油麦菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["油麦菜","芝麻酱","酱油","醋","蚝油","白糖","香油","蒜","盐"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{"type":"list","items":["1 颗 油麦菜（约 200g） * 份数","15ml 醋 * 份数","5ml 酱油 * 份数","10ml 芝麻酱 * 份数","5ml 香油 * 份数","5g 糖 * 份数","10ml 蚝油 * 份数",["两",{"type":"strong","text":"头"},"蒜 * 份数"]]}]},{"text":"操作","content":[{"type":"list","items":["蒜拍碎切末","醋，酱油，芝麻酱，香油，糖，蚝油，蒜末放到碗里搅拌均匀","油麦菜切段，每段不超过 4cm","油麦菜放到一个大点的盆里,倒入上述碗中酱料,充分搅拌均匀."]}]},{"text":"附加内容","content":[{"type":"list","items":["芝麻酱可以用花生酱代替","芝麻酱一定要和油麦菜混合均匀才更好吃."]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"凉拌油麦菜的做法"} -{"no":165,"id":"9bb1e717501dc1ee48a49f9fc1deaf50","name":"凉拌莴笋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["莴笋","萝卜","小米辣","姜","蒜头","盐","食用油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["莴笋 1 根","萝卜 0.25 根","小米辣 2 个","姜 1 片","蒜头 2 粒","盐 5 g","食用油 25 ml"]}]},{"text":"操作","content":[{"type":"list","items":["莴笋削皮，切小条。萝卜切条，一起放入大碗，加入盐搅拌，放置 10 分钟","放置后的莴笋用水清洗 1-2 遍","起锅烧水，放入莴笋，水煮 1 分钟 捞出，沥干水分，放入大碗","起锅烧油，放入姜片、蒜粒、小米椒煸炒 30-45 S ，倒入莴笋中","搅拌充分，端盘"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":[{"type":"list","items":["萝卜非必须，只是为了增加菜色","端盘后，可以根据个人口味，额外增加生抽、白砂糖、香醋、芝麻等佐料","莴笋条的大小看个人口感决定，但莴笋皮要尽量多削点，不然真的影响口感","冰镇效果更加"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["凉拌莴笋，开胃小菜"],"title":"凉拌莴笋的做法"} -{"no":166,"id":"4c0b46d9daee869b6bf26f24c92e6dc1","name":"凉拌黄瓜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黄瓜","醋","酱油","蒜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["黄瓜 200 克 * 份数","醋 7.5 ml + 4 ml * 份数","酱油 5 ml + 2.5 ml * 份数","蒜 3 瓣 * 份数","盐 0.4 克 + 0.2 克 * 份数","香油 5 ml + 2 ml * 份数","蚝油 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["用菜刀将黄瓜拍扁，再剁成长 3 厘米的碎块","将碎黄瓜装入碗中","将蒜拍碎切成碎末","将醋，酱油，盐，耗油和蒜依次倒入碗中搅拌均匀并腌制 15 分钟","将香油倒入碗中并均匀搅拌"]}]},{"text":"附加内容","content":[{"type":"list","items":["部分情况下黄瓜端头有苦味，请洗净切下后确认","做好之后直接开吃，亦可先准备好后放入冰箱冷藏（并非冷冻）后食用","若放入冰箱冷藏，则需使用保鲜膜包紧，并在 8 小时内食用完毕，否则黄瓜会因过度腌制失去清脆口感"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"凉拌黄瓜的做法"} -{"no":167,"id":"21169af39521c0cf33f50ebcf8178d38","name":"包菜炒鸡蛋粉丝","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["包菜","鸡蛋","粉丝","胡萝卜","菜籽油","盐、生抽、老抽、耗油","葱、蒜、干辣椒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["包菜 半 颗","鸡蛋 2 个","粉丝 1 把","胡萝卜 半 根","菜籽油 20 ml","盐 2 g、生抽 15 ml、老抽 10 ml、耗油 10 ml","葱 半 根、蒜瓣 2 片、干辣椒 5 根"]}]},{"text":"操作","content":[{"type":"list","items":["胡萝卜、包菜切丝备用","粉丝先用冷水浸泡 1 小时，然后将粉丝放入锅中，加入开水烧至粉丝烫软捞出备用","鸡蛋打入碗中，加入盐后搅拌 15 S","葱、蒜、辣椒切成小粒备用","起锅烧油，倒入鸡蛋，打散炒熟盛出","再倒入油，放入葱、蒜、干辣椒翻炒 8 秒","下胡萝卜、包菜丝儿翻炒 30 秒","放入粉丝","放调料，生抽 15 ml，老抽 10 ml，耗油 10 ml，盐 2 克","放入之前炒好的鸡蛋，翻炒约 15 秒","出锅摆盘"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["包菜炒鸡蛋粉丝，是中国的一道日常生活中所熟知的菜品"],"title":"包菜炒鸡蛋粉丝的做法"} -{"no":168,"id":"a2ec3aaeebf95db17c28b282405ebe5c","name":"地三鲜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","土豆","尖椒","葱","姜","蒜","豆瓣酱","生抽","盐","糖","淀粉"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2-4 人食用的版本。",{"type":"list","items":["茄子 100g","土豆 150g","尖椒 3 - 4 个","淀粉 20g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["土豆洗净、去皮。茄子、尖椒洗净。","葱 3g 切 0.5cm 小段。蒜 10g 剁碎。姜 10g 切沫。","茄子、土豆、尖椒均切成 15g 的小块。","热锅，加入 25ml 油。","加入土豆，煎炸大约 3 分钟，待其到大约 8 分熟，以显示金黄色为准。","捞出土豆，留下油。","加入茄子，煎炸大约 40 秒，待其到大约 7 分熟，以显示金黄色为准。","如果锅内已经没有流动的油，可以考虑补充 15ml 油。","放入葱 3g。姜 10g。","放入豆瓣酱 20ml。","放入生抽 10ml。","放入盐 8g。","放入糖 10g。","放入之前处理的土豆。","放入尖椒。","翻炒 1 分钟。","放入蒜 10g","加入 200ml 水和 20g 淀粉。","待水开后，汤减少一半时，关火盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"地三鲜的做法"} -{"no":169,"id":"cad51aef4e32d3acc1d3ef47279e2534","name":"干锅花菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["花菜","五花肉","辣椒","生抽","白糖","蒜","盐","油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["花菜 400 g","五花肉 100 g","辣椒 1-2 根","生抽 10 ml","白糖 5g","蒜瓣 3-4 个","盐 2 g","油 10 ml"]}]},{"text":"操作","content":[{"type":"list","items":["花菜朵朝下，没入淡盐水中浸泡 20 分钟。然后洗净用小刀拆成小朵","入开水锅中焯水 1 分钟，捞出立即用冷水冲淋至完全凉透，沥水备用","五花肉切成薄片，大蒜白色切下用刀背拍扁，小红辣椒切成段","锅烧热放油，油热下大葱白爆香","下五花肉片入锅，用中火煸炒至表面全部变色，继续煸炒一会儿，把肥肉部分的油份逼出一部分","倒入红辣椒段和花菜，翻炒几下","加入 10 ml 生抽","再加入 5 g 白糖，转大火不断翻炒 1 分钟","把大蒜叶部分切成段，放入锅中，翻炒几下后，关火盖上盖子焖 1 分钟即可"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"干锅花菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"干锅花菜是湘菜常见的一道菜。"],"title":"干锅花菜的做法"} -{"no":170,"id":"17c144ace1b46e84953f00c7f32396ba","name":"拔丝土豆","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["土豆","食用油","淀粉","白砂糖","水","芝麻"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["土豆 2 个","食用油 500 ml","淀粉 30 g","白砂糖 120 g","水 100 ml","芝麻 5 g"]}]},{"text":"操作","content":[{"type":"list","items":["土豆去皮，切均匀的小块。放入淀粉（不加水）搅拌，使得淀粉覆盖土豆表面","起锅烧油，放入土豆块，缓缓翻滚煎炸 5-7 分钟 ，直至筷子可以插进土豆","取出土豆，放入大碗备用","锅中加入水、白砂糖，沿着一个方向慢慢搅动白砂糖，直到白砂糖颜色变成褐色","重新倒入土豆，翻炒 30 S 后 出锅","土豆盛盘，散上芝麻"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":[{"type":"list","items":["土豆煎炸不可太熟透，否则在拔丝端盘时不容易定性，影响美观"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["拔丝土豆是一道色香味俱全的特色名菜，属于鲁菜系"],"title":"拔丝土豆的做法"} -{"no":171,"id":"b0af4a5cd2ac80d821177e2a327d6002","name":"椒盐玉米","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["玉米粒","椒盐","芝麻粒","油","淀粉","两个塑料簸箕","若干吸油纸"]}]},{"text":"计算","content":["这道菜分量和在川菜馆点的标准分量一样",{"type":"list","items":["玉米粒（袋装） 350g","淀粉（在锅里完全能盖住玉米粒表面为准，在 40 - 70g）","椒盐粉 10g","芝麻粒 10g"]}]},{"text":"操作","content":[{"type":"list","items":["玉米粒都是剥好的，直接解冻即可，温水泡 15 分钟或者灶上开水煮 5 分钟。","拿出一个簸箕，将其假设为 BoxA，垫上吸油纸，倒进解冻好的玉米粒。","shaking shaking shaking! - 直到吸油纸全部变湿为止。","拿出第二个簸箕 BoxB，垫上吸油纸，将 BoxA 的玉米粒全部倒入 BoxB 中。","shaking shaking shaking! - 直到吸油纸全部变湿为止。","重复上述操作多次，直到玉米表面没有明显可见的水滴但保持湿润的状态。","倒入大量淀粉，能够完全盖住玉米粒。","shaking shaking shaking! - 直到淀粉裹住了玉米粒","开灶 - 放锅 - 倒入油 尽量铺满锅底 但不要太多。","油热 8 成，倒入裹上了淀粉的玉米粒。","中火先煎 30s，不要翻炒，不然淀粉会掉。","轻微翻炒 3 分钟即可出锅。","最重要的一步：撒上 3g 椒盐，撒上芝麻粒！","香喷喷的”椒盐玉米“就做好了"]}]},{"text":"附加内容","content":["玉米粒不要自己剥，费手的，可以直接外卖软件买菜”已经剥好的玉米粒“，30 分钟 送达后温水解冻。\n开水解冻慢就拿开水煮！（ 千万别煮玉米本身，带着包装一起煮，撕掉一个口","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。",{"type":"image","text":"椒盐玉米","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]}],"desc":[],"title":"椒盐玉米的做法"} -{"no":172,"id":"7722114c0c96ee20124155880ec9ee0a","name":"榄菜肉末四季豆","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["四季豆","五花肉","橄榄菜","大蒜","小米辣（不吃辣可以不放）"]}]},{"text":"计算","content":[{"type":"list","items":["四季豆 220g","五花肉 100g","橄榄菜 20g","大蒜 10g","小米辣 10g"]}]},{"text":"操作","content":[{"type":"list","items":["将四季豆洗净，并把筋撕干净，然后切成大小均匀的颗粒备用。","将大蒜拍碎剁成蒜末备用。","将小米辣切成大小均匀的颗粒备用。","将五花肉去皮，然后剁成肉末备用。","将锅烧热，然后加入 20ml 油滑锅，锅滑好之后将热油倒出，然后加入 10ml 冷油，这就是传说中热锅冷油，这么做主要是防止肉末粘锅。","如果家里没有晾油瓶的话，也可以不用滑锅，放入油之后，直接加入肉末开始煸炒，小火煸炒两分钟，炒出猪油。","肉末炒香之后加入蒜末，橄榄菜和小米辣，炒出香味。",["加入四季豆开中火煸炒，四季豆至少要炒 5 分钟，一定要保证四季豆",{"type":"strong","text":"熟透"},"，否则可能会食物中毒。"],"四季豆炒熟后加入 2ml 酱油从锅边淋入，然后加入 2g 盐、1g 鸡精、1g 胡椒粉和 0.5g 糖。","将调料翻炒均匀。","出锅，装盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"榄菜肉末四季豆成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"榄菜肉末四季豆的做法"} -{"no":173,"id":"9653f2ba86296fe2863a1ae790b9e019","name":"水油焖蔬菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["食用油","盐","蚝油（可选）","叶菜类蔬菜"]}]},{"text":"计算","content":["叶菜类蔬菜含水量较多，在准备时可能看起来体积很大。实际受热后体积会迅速减小。",{"type":"list","items":["叶菜类蔬菜：300g ~ 500g"]}]},{"text":"操作","content":[{"type":"list","items":["洗净蔬菜","锅中加入 150ml 水，并烧开。（水不需要能完全没过蔬菜）","加入 3g 盐","（可选）加入 3ml 蚝油","加入 2ml 食用油","下菜， 翻拌一下，然后盖上锅盖焖 1 分钟","盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["不确定咸淡的情况， 可以先少放盐， 在出锅前尝味， 考虑调整加盐","可以用鸡汤、骨头汤等替代水， 更好吃","焖的时间不可过长"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["水油焖蔬菜中添加了油，这提升了口感，并且可提升脂溶性维生素的摄入。相比生吃蔬菜，好处更多。"],"title":"水油焖蔬菜的做法"} -{"no":174,"id":"dc80459ec86e46d7082417ac2ecb7671","name":"洋葱炒鸡蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","洋葱","食用油","盐","葱","料酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡蛋 2 个","洋葱 50 g","食用油 50 ml","盐 2 g","葱 半 根","料酒 2 ml"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋打入大碗中，加入洋葱片、盐后搅拌 60 S","起锅烧油，倒入鸡蛋，一面煎炸 30-45 S ，翻面继续翻炒，反复 2-3 分钟 后散上料酒出锅","鸡蛋装盘，散上葱花"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["洋葱炒鸡蛋，是中国的一道日常生活中所熟知的菜品"],"title":"洋葱炒鸡蛋的做法"} -{"no":175,"id":"6d2fe04d5050c05e39b3302603d6c4af","name":"炒滑蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋（最好是无菌蛋）","牛奶"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡蛋 4 颗","牛奶 30ml","食用油 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋加入牛奶以及 5ml 食用油搅拌均匀，备用","大火烧热平底锅约 30s ，加入 5ml 食用油后再烧 30s 转小火。","放入搅拌好的鸡蛋，再锅中静置 5 秒后，用锅铲将蛋液从边缘缓慢推向中间","翻炒至大致凝固后关火，装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["最后可根据个人口味撒些黑胡椒或者盐来调味。",["参考资料：",{"type":"link","text":"甜琛廚房","href":"http://sweetheartkitchen.com/recipes/scrambled-egg/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"炒滑蛋成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"炒滑蛋是一道简单易做的菜。一般初学者只需要 5 分钟即可完成。"],"title":"炒滑蛋的做法"} -{"no":176,"id":"7f9254d167f7fe34ad026be9571b96f6","name":"炒茄子","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","八角（可选）","虾皮（可选）","香葱（可选）","酱油","菜籽油或花生油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{"type":"list","items":["茄子数量 = 份数 * 1.8 个","八角 = 份数 * 1 个","虾皮 = 份数 * 正常男子手抓半把","香葱 = 份数 * 2 颗","酱油 = 份数 * 40 ml"]},"注：油、酱油这俩种材料在操作中也有体现，大家可以交叉对比来确定添加材料的数量\n"]},{"text":"操作","content":[{"type":"list","items":["将茄子洗净，一刀分为两段（竖切）。每段的茄子切菱形块，将切好的茄子放入碗中待命。","将香葱洗净，并切成葱花放到案板上待命。","切好八角，放到案板上待命。","开火热锅，直至锅内没有水。","往锅内倒食用油，没过锅底的两倍（油可以多加，但不可少加）。","热油约 6 成熟，放入八角、虾皮、香葱这三种可选性材料。","如果没有八角等可选材料，热油至 9 成熟。","待锅内的油到 9 成熟，将碗中的茄子倒入锅内用锅铲进行翻炒。","翻炒约 40 秒，将锅铲悬空，与锅平行，把酱油倒入锅铲内。一人约 2.5 锅铲（酱油可以少加，但不可多加，会咸）","继续进行翻炒。","等到锅内所有茄子变色且变软时捞出。"]}]},{"text":"附加内容","content":[{"type":"list","items":["因为酱油的缘故，所以本菜不必加盐。出锅之前可以尝一下，如果不咸可以加微量的盐，下次炒时酱油量要增加","如果加了虾皮，可以将酱油量酌情减少。","炒本菜时，一直大火即可。","切忌！一定不可加水，会变成水煮茄子，口感差，所以油可多放，不可少放。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["家常炒茄子，简单易学，原料不复杂，其中可选项有无皆可。（但是八角强烈推荐）"],"title":"炒茄子的做法"} -{"no":177,"id":"e7619e10b7661bc104e4aba884fbc7a8","name":"炒青菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青菜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{"type":"list","items":["青菜 100g * 份数","食用油 10-15ml（覆盖锅底即可）","食盐 5g * 份数","饮用水 70ml * 份数","白糖 5g * 份数"]}]},{"text":"操作","content":[{"type":"list","items":["青菜掰成小瓣，用清水洗净，备用。","热锅，锅内放入 10-15ml 食用油。等待 30 秒让油温升高。","将准备好的青菜倒入锅中，翻炒至青菜变软（约 1 分钟）。","倒入计算好的清水，水位应当完全浸润或即将没过青菜，加入食盐 （5g * 份数），继续翻炒约 1 分钟。","最后加入白糖小火加热 2 分钟，加热时盖上锅盖。","盛盘。"]}]},{"text":"附加内容","content":["虽然看起来加了很多盐，但是青菜比较容易出水，盐不会全部被吃进去，有不少会溶解在水里，不要喝那个剩下的汤就行。","加入白糖，会让青菜颜色更绿。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["制作简单方便。预计 10 分钟即可完成。"],"title":"炒青菜的做法"} -{"no":178,"id":"e1345d18b3968b44817f2223d48abeb9","name":"烤茄子","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","食用油","酱油（生抽）","蒜蓉","辣椒","孜然","食用盐"]}]},{"text":"计算","content":["按照两个人的份量：",{"type":"list","items":["茄子 1 个 （大约 200g）","食用油 20-30 毫升","酱油 4-6 克","小米椒 1 个 （大约 20g）","蒜蓉 3-4 瓣","孜然 1-3 克","食用盐 0.5-2 克"]}]},{"text":"操作","content":[{"type":"list","items":["将酱油、孜然、食用盐和切碎的小米椒置于碗中，均匀搅拌备用","茄子洗净，用纸巾擦干表面的水分","用叉子在茄子的一侧扎 4-8 下","使用 15-25ml 的食用油涂满茄子表面","将烤箱温度设置为 200℃ （打开烤箱风扇 大火），预热 2 分钟","将茄子放入烤箱中层或者上层，烤制 12-15 分钟 （茄子表面有褶皱，且能按压 0.3-0.5cm 的深度即可）","取出茄子，用刀茄子上竖着划一个口子。口子居中，上下距 1-1.5cm","用小刀或者叉子伸入口子，竖着切割茄子内部","将口子微微掰开，倒入第一步准备的酱料","再次将茄子放入烤箱，将烤箱温度设置为 200℃ ，烤制 4-7 分钟","取出，关闭烤箱电源"]}]},{"text":"附加内容","content":["最终成品和楼下烧烤摊的烤茄子差不多，太香了！",[{"type":"strong","text":"注意事项："},"\n茄子表面有水分、未涂满食用油或未使用叉子扎孔可能导致",{"type":"strong","text":"茄子在烤制的过程中爆裂"}],[{"type":"strong","text":"可以改进的环节："},"\n第一次用刀划口子的时候，可以直接将茄子竖直切成两半，然后切割出纹路后涂抹上酱料"],{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["非常简单方便，而且香极了"],"title":"烤茄子的做法"} -{"no":179,"id":"ac3c7a7c9e2a2e46759027a8aae18e15","name":"糖拌西红柿","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","白砂糖","冰箱"]}]},{"text":"计算","content":["一份正好够 2 人吃。","每份：",{"type":"list","items":["西红柿的数量 = 1 个","白砂糖 = 20g","西红柿 2 个（每个西红柿约 100g，共 200g）","白砂糖 20g"]}]},{"text":"操作","content":[{"type":"list","items":["西红柿大卸八块，去掉头部根蒂部，备用","拿出白砂糖，备用","全部切好后，将西红柿在盘子中均匀码一圈","撒上白糖，一盘凉拌西红柿就好了，营养美味，酸甜爽口，夏日解暑又解腻","放入冰箱冷藏 10 分钟口感最佳"]}]},{"text":"附加内容","content":["在制作过程中 请您小心使用刀具。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"新鲜可口，制作简便，营养价值高，适合夏季食用，家庭餐桌上的一道美味凉菜。西红柿含有大量的维生素 C, 做法简单 几分钟就可完成。"],"title":"糖拌西红柿的做法"} -{"no":180,"id":"60fd782fb92fb4092ae8304d14edb4ab","name":"红烧冬瓜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冬瓜","食用油","料酒","淀粉","生抽","老抽","鸡精","香葱","姜末","耗油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["冬瓜 300 g","食用油 50 ml","料酒 2 ml","淀粉 10 g","生抽 10 ml","老抽 15 ml","鸡精 3 g","香葱 0.5 根","姜末 1 粒","耗油 15 ml"]}]},{"text":"操作","content":[{"type":"list","items":["冬瓜去皮，切 边长不超过 2cm 小块","起锅烧油，放入冬瓜，缓缓翻滚煎炸 2 分钟 ，直至冬瓜表面泛金黄色","取出冬瓜，放入大碗备用","利用锅中的剩余油，依次放入姜末、生抽、耗油，翻炒 15 S","重新倒入冬瓜，翻炒 30 S 后，加入开水，水要没过冬瓜表面，大火煮 10 分钟","加入老抽上色，继续煮，直至冬瓜软糯（筷子可以轻松插近冬瓜）","加入鸡精、料酒、香葱翻炒后 30 S， 取出冬瓜到大碗中","锅中剩余汤汁保留，倒入水淀粉，煮开后汤汁浇灌在冬瓜表面"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["红烧冬瓜是一道具有色泽红亮，香鲜味美、营养价值丰富的家常菜"],"title":"红烧冬瓜的做法"} -{"no":181,"id":"c21a02f6c513c54d0d62efd4d96fa85b","name":"红烧茄子","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大蒜","大葱","青辣椒","洋葱","西红柿","青茄子","盐","酱油","鸡蛋","面粉","淀粉"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人食用","总量：",{"type":"list","items":["青茄子的数量 = 份数 * 0.7 个","青辣椒 = 份数 * 0.5 个","洋葱 = 份数 * 0.3 个","西红柿 = 1 个","大葱 = 半颗","大蒜 = 3 瓣","鸡蛋 = 1 个","面粉 = 青茄子数量 * 150 克","淀粉 = 面粉 / 4 克","酱油 = 茄子数量 * 7 克（向上取整）"]}]},{"text":"操作","content":[{"type":"list","items":["青茄子、青辣椒、西红柿、洋葱、大葱洗净。","大葱切 5 毫米宽的葱花，大蒜扒皮并拍碎，西红柿切 6 立方厘米的块，青辣椒、洋葱切 5g 的块。","茄子切菱形块（先切 2 公分厚的片，然后再把片切成 2 公分的条，最后斜刀切块儿...）。","将面粉倒入盆中，依次加入少量水，搅拌均匀，呈粘稠糊状。","加入淀粉，加入 30 克水，搅拌均匀。","将鸡蛋打到盆中，加入（面粉 / 20）克的盐，搅拌均匀。","将茄块倒入面糊中，搅拌使茄块的每一面都能沾上面糊。","开大火，热锅，加入 500 毫升的油，当能看到锅里的油冒出一丝烟时，调至小火，将茄块用筷子夹入到油锅，待所有的茄块下锅之后，调至中火，直到茄块变金黄色时捞出，将油倒出。","加入（份数 * 5）g 的油，放入大蒜、葱花，翻炒 15 秒，放入青辣椒块翻炒 30 秒，放入西红柿翻炒 30 秒。","放入炸好的茄块，加水面高度为锅内食材的 0.8 倍。","放入酱油和（份数 * 3）g 的盐。","等待，直到汤汁呈粘稠状（水位大概为剩余食材高度的 0.2-0.3 倍），开盖，盛出菜，关火。"]}]},{"text":"附加内容","content":["在操作的第 4-6 步骤中要注意：\n一定要顺序执行，否则会有灾难性错误......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"红烧茄子的做法"} -{"no":182,"id":"083a15958b06b23860051bb25d55752b","name":"茄子炖土豆","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","土豆","肉",["辣椒（是青辣椒，而",{"type":"strong","text":"不是辣椒面或辣椒油"},"）"],"酱油","盐","蒜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用","总量：",{"type":"list","items":["茄子的数量 = 份数 * 1 个 （每个茄子约 150g）","土豆数量 = 份数 * 1 个（每个土豆约 150g）","肉量 = 份数 * 180 克","酱油量 = 份数 * 15 毫升","盐量 = 份数 * 5 克","辣椒量 = 50 克（调味，所以无论多少人都放这些。）",["蒜量 = 3 瓣（调味，所以无论多少人都放这些。注意是里面的小瓣 3 瓣，而",{"type":"strong","text":"不是3整头"},"）"]]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["将茄子、土豆、辣椒洗净，蒜扒皮并拍碎。","将茄子、土豆切成约 6 立方厘米的块，辣椒切成 5 克的小块，肉切成 3 厘米的丝。","开火，热锅，加入份数 * 13 毫升的油。","当能看到锅里的油冒出一丝烟时，放入辣椒。","煸出辣椒香气后，立刻放入肉，用铲子翻炒 30 秒。","放入土豆，翻炒 30 秒。","放入茄子，翻炒 30 秒。","放入酱油和盐，继续翻炒 5 分钟。","加入水，水面高度为锅内食材高度的 0.9 倍，并盖上锅盖。","等待，直到锅内水的高度剩余食材高度的 0.1 倍时，开盖，放入蒜，搅拌均匀，关火。"]}]},{"text":"附加内容","content":["在操作的第 5-7 步骤中要注意：在此过程中注意锅底如果没有液体（油或水），则加 5 毫升的水再继续翻炒。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"茄子炖土豆的做法"} -{"no":183,"id":"7052cd363974e0eea93519c4ce48d2ba","name":"茭白炒肉","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茭白","瘦肉","淀粉","食用油","鸡精","姜","蒜","料酒","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["茭白 2 根","瘦肉 100 g","淀粉 15 g","食用油 30 ml","鸡精 5 g","姜 1 片","蒜 1 个","料酒 5 ml","盐 2 g"]}]},{"text":"操作","content":[{"type":"heading","text":"准备"},{"type":"list","items":["茭白切片，每片厚度 0.5 cm","瘦肉切条，厚度 0.3-0.5 cm，加入料酒、生粉、盐、水搅拌","姜切片、蒜头剁碎"]},{"type":"heading","text":"制作"},{"type":"list","items":["起锅水烧开，放入茭白，水煮 60-90 S 后取出沥干","起锅，倒入 15 ml 油，倒入瘦肉，反复翻炒 60 S 取出","起锅，倒入 15 ml 油，倒入姜、蒜翻炒 30S，加入茭白继续翻炒 30 S","继续加入瘦肉翻炒 60 S，加入 20 ml 水，加入盐、鸡精后翻炒 60S 出锅"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":[{"type":"list","items":["最后一个步骤，可以考虑加耗油、生抽代替盐上色"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["茭白味道鲜美，有一定营养价值"],"title":"茭白炒肉的做法"} -{"no":184,"id":"73818c94f01080ce33033df595557482","name":"菠菜炒鸡蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["菠菜","鸡蛋","食用油","食用盐"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["菠菜 350g","鸡蛋 2 个","食用油 15ml","食用盐 5g"]}]},{"text":"操作","content":[{"type":"list","items":["菠菜去根，洗净，放在篮子里，焯水","将鸡蛋打入碗中，搅匀","热锅，加入 10ml 油","油热后，倒入鸡蛋液，中火翻炒 15 秒，先煎成蛋饼，然后再用锅铲切成小块","关火，将鸡蛋块 盛到盘子中，不要洗锅","重新开火，倒入 5ml 油，油热后，放入菠菜，大火 翻炒 15 秒后，倒入鸡蛋块，翻炒均匀","加入 5g 盐、100ml 饮用水，大火 翻炒 10 秒","关火，盛盘"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜难度系数简单，营养丰富。",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"title":"菠菜炒鸡蛋的做法"} -{"no":185,"id":"c8be83ac1873da36a289d91e0a5da11e","name":"葱煎豆腐","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["白豆腐","葱","青辣椒","盐","鸡精","平底锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["白豆腐的数量 = 份数 * 0.8 向上取整。","辣椒的数量 = 1.5 只/三人。","葱的数量 = 2 根/三人。","盐量 = 份数 * 3g。","鸡精量 = 份数 * 1.5g。"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{"text":"操作","content":[{"type":"list","items":["豆腐洗净。切约 5 mm 厚度，置于碟中。","葱洗净，除去根部，切成葱花，备用。","辣椒洗净，切开，去籽，切成 1cm * 1cm 状，备用、","热锅，加入份数 * 9ml 油。","油入锅后，使其均匀布于锅底，均匀放入豆腐，小火煎至金黄翻面。","待两面金黄，盛入碟中备用。","补油至覆盖锅底，倒入辣椒大火翻炒，并铲碾 3 分钟。","倒入豆腐，翻炒，加入盐与鸡精，中火翻炒 1 分钟后倒入 10 ML 水，大火收汁。","出锅前撒上之前计算好的葱花，起锅盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"葱煎豆腐的做法"} -{"no":186,"id":"a7581343186e1f1e1c37d49f0a9bee9e","name":"蒲烧茄子","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","蒲烧汁","蜂蜜","白糖","生抽","老抽","料酒","水"]}]},{"text":"计算","content":[{"type":"list","items":[["根据锅的类型决策不同量的油",{"type":"list","items":["不粘锅:油汇聚成滴后要散布在茄子的面积","铁锅:摊开后油可以刚好覆盖锅底"]}],"1 个长的上小下大的茄子（注意不要使用浙茄和圆茄）",["1 份蒲烧汁",{"type":"list","items":["20 ml 蜂蜜","15 ml 白糖","40 ml 生抽","10 ml 老抽","20 ml 料酒","100 ml 水"]}]]}]},{"text":"操作","content":[{"type":"list","items":["茄子削皮、横着切成两段","蒸 5 分钟","纵向切开，不要切断，在两边切面各划 2~3 刀至可以摊平","煎至两面金黄","往茄子上浇蒲烧汁至没过 1/2 茄子高度",["煎至背面上色，翻面",{"type":"list","items":["同时收汁，若无法收汁可以加入水淀粉（生粉和水的比例在 1:4 到 1:10 根据收汁情况而定）"]}],"把剩下的蒲烧汁浇在茄子上","出锅，一份茄子烧蒲烧汁就烧好了"]}]},{"text":"附加内容","content":[{"type":"list","items":["这个蒲焼き其实很中国，日式的蒲烧其实是烤的。","灵魂其实在于蒲烧汁？也可以买现成的蒲烧汁。","如果觉得腻可以在装盘后撒点切成 2~5 mm 的小葱，颜色搭配上也能不那么单调。","炒茄子（鱼香茄子、酱爆茄子）墙裂推荐浙茄，细长所以切成滚刀块刚刚好，皮很嫩不像这里需要去皮，茄子的味道适中。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[["众所皆知，茄子🍆和土豆🥔是两种荤菜。这一道蒲烧茄子，从外观上之于鳗鱼正如",{"type":"codespan","text":"土豆炖.*"},"中的生姜之于土豆。"]],"title":"蒲烧茄子的做法"} -{"no":187,"id":"bf017bdadf3849e8df6a57e43a658939","name":"虎皮青椒","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青椒","大蒜","白糖（灵魂）","醋","生抽","盐","砵或者有一定深度的碗"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["青椒 5 个，长度在 10-15cm 的最为合适","大蒜 2-3 瓣","油 20ml","白糖 15g","生抽 15ml","香醋 15ml","盐 4g"]}]},{"text":"操作","content":[{"type":"list","items":["去掉青椒蒂，用自来水冲洗干净。","青椒切长片，平均一个青椒纵向切成 3-4 片即可。","大蒜去皮，切成碎末，体积在 2mm x 2mm x 2mm 即可。",[{"type":"codespan","text":"调料 1"},"：拿一个小碗倒入 20ml 油，将大蒜末放入其中。"],[{"type":"codespan","text":"调料 2"},"：白糖、生抽、醋、盐全部倒入砵（碗）等容器，搅拌。"],["将 ",{"type":"codespan","text":"调料 1"}," 倒入锅中，开火加热 5 成放入青椒，青椒片不要叠在一起，单独成片放置锅中。"],"用锅铲不停的按压青椒，合适的时候翻面。",["翻炒约 2 分钟，待青椒表皮出现褶皱时，倒入 ",{"type":"codespan","text":"调料 2"},"。"],"加大火候继续翻炒 30s 后即可出锅盛入盘中。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。",{"type":"image","text":"虎皮青椒","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]}],"desc":[],"title":"虎皮青椒的做法"} -{"no":188,"id":"fa47a06ac40f180d4b23a147782e2609","name":"蚝油三鲜菇","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["香菇","蟹味菇","白玉菇","小米辣","菜椒","食用油","盐","料酒","淀粉","生抽","鸡精","香葱","姜末","耗油","西蓝花"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜香菇 2 朵","蟹味菇 30 g","白玉菇 30 g","小米辣 1 根","菜椒 0.5 颗","食用油 10 ml","食用盐 5 g","料酒 2 ml","淀粉 10 g","生抽 10 ml","鸡精 3 g","香葱 0.5 根","姜末 1 粒","蚝油 5 ml","开水 350 ml","西蓝花 100 g"]}]},{"text":"操作","content":[{"type":"list","items":["蟹味菇、蟹味菇 去掉根部泥土，掰散菌朵","香菇切片（每片厚度 0.5-1 cm,厚点相对薄点更有嚼劲）","生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）备用","水开，放入西蓝花，清水煮 3 分钟，放入碗中备用","洗锅烧开水，加入 5 g 食用盐,倒入蟹味菇、白玉菇、香菇，水煮 1 分钟","1 分钟后，捞出沥干水分","起锅烧油，待油开始冒小泡,放入姜末、小米辣、菜椒 煸炒 30 S","倒入三鲜菇，然后依次倒入生抽、蚝油、鸡精，翻炒均匀后，倒入水淀粉","中火烧干汁，加入料酒、葱花 出锅","摆上西蓝花"]},[{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["几分钟就能做出的蚝油蘑菇，滑嫩入味鲜美可口，别提多好吃了"],"title":"蚝油三鲜菇的做法"} -{"no":189,"id":"a4c72f21f7180695ba4d401b5dcce282","name":"蚝油生菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["生菜","蚝油","大蒜","生抽","盐","白糖","食用油"]}]},{"text":"计算","content":["这道菜分量和在川菜馆点的标准分量一样",{"type":"list","items":["生菜 1 棵( 200 g ± 50 )","蚝油 6-8 ml","大蒜 4-5 瓣（做成蒜泥或切碎）","生抽 6 ml","盐 0.5 g","白糖 1 g","食用油 5-8 ml"]}]},{"text":"操作","content":[{"type":"list","items":["生菜洗净并去掉烂菜叶。","热锅，先放 1 L 清水（凉），然后在锅内放入 2 ml - 3 ml 食用油和 0.5 g 盐，等待锅中的水煮沸。",["水沸后，放入生菜，将",{"type":"strong","text":"每一片"},"生菜叶都焯水 10 s。"],"捞出生菜，控干水份，摆盘 。","调汁：将生抽 6 ml 、蚝油 6-8 ml 、盐 0.5 g 、 白糖 1 g 放入碗中调匀，并加入 10-15 ml 清水（凉）搅拌均匀。","再开火，热锅，放入食用油 5-8 ml ,油热放入蒜泥。","等待有蒜香飘出，倒入调好的汁，煮沸即可，立马关火。",["将锅中的汤汁均匀地",{"type":"strong","text":"浇"},"在生菜上。"]]}]},{"text":"附加内容","content":["这道菜富含维生素，做法简单，尝起来爽口又不上火。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"蚝油生菜的做法"} -{"no":190,"id":"1b937ab56a83006dad391c8310c46703","name":"西红柿炒鸡蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","鸡蛋","食用油","盐","糖（可选）","葱花（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["西红柿 = 1 个（约 180g） * 份数","鸡蛋 = 1.5 个 * 份数，向上取整","食用油 = 4ml * 鸡蛋/个","盐 = 1.5-2g * 份数","糖 = 0-2g * 份数","葱花 = 0-10g * 份数"]}]},{"text":"操作","content":[{"type":"list","items":["西红柿洗净",["可选：去掉西红柿的外表皮",{"type":"list","items":["开水烫表皮，然后将西红柿放入冷水，剥去外皮"]}],["西红柿去蒂，切成边长不超过 4cm 的小块，即为 ",{"type":"codespan","text":"西红柿块"}],[["将鸡蛋打入碗中，加入 ",{"type":"codespan","text":"1g * 份数"}," 的盐，搅匀，即为 ",{"type":"codespan","text":"鸡蛋液"}],{"type":"list","items":["可以考虑向鸡蛋中加入 1ml 醋，这可以去除腥味，令鸡蛋更蓬松"]}],"热锅，加入食用油",["油热后，倒入 ",{"type":"codespan","text":"鸡蛋液"},"。翻炒至鸡蛋结为固体且颜色微微发黄，即为 ",{"type":"codespan","text":"半熟鸡蛋"}],[["关火。将 ",{"type":"codespan","text":"半熟鸡蛋"}," 盛盘，重新开火"],{"type":"list","items":["注意：不要洗锅"]}],["加入 ",{"type":"codespan","text":"西红柿块"},"，锅铲拍打并翻炒 20 秒，或至西红柿软烂"],[["向锅中加入 ",{"type":"codespan","text":"半熟鸡蛋"},"，翻炒均匀"],{"type":"list","items":["可以考虑加入 10ml 番茄酱和 50ml 清水，增加汤汁","可以额外加入一些其它熟肉和材料"]}],"加入剩余的盐、糖（可选，如果倾向于甜味版本）、葱花（可选），翻炒均匀","关火，盛盘"]}]},{"text":"附加内容","content":["这道菜根据不同的口味偏好，存在诸多版本，包括且不限于：",{"type":"list","items":[["快速做法：",{"type":"list","items":[["直接在有",{"type":"codespan","text":"半熟鸡蛋"},"的锅中加入 ",{"type":"codespan","text":"西红柿块"},"，与鸡蛋一起翻炒直至西红柿软烂"],"继续 第 10 步"]}],"加入盐 改为 “加入两滴生抽”"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["西红柿炒蛋是中国家常几乎最常见的一道菜肴。它的原材料易于搜集，制作步骤也较为简单，所以非常适合新厨师上手，是很多人学习做菜时做的第一道菜。"],"title":"西红柿炒鸡蛋的做法"} -{"no":191,"id":"78fc9c1d7a9149795cb18f7ec325d009","name":"西葫芦炒鸡蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西葫芦","鸡蛋","西红柿（可选）","食用盐","食用油"]}]},{"text":"计算","content":["按照 2 人的份量：",{"type":"list","items":["西葫芦 500g","西红柿 100g","鸡蛋 3 个","食用油 10-20ml","食用盐 6g"]}]},{"text":"操作","content":[{"type":"list","items":["西红柿洗净，切成小块，备用","西葫芦洗净，切成边长约为 4cm 的菱形，备用","打三个鸡蛋到碗里，打散搅匀，备用","热锅，锅内放入 5ml - 10ml 食用油","倒入鸡蛋，保持翻炒至鸡蛋成固体，用锅铲分成小块后盛到碗里，备用","锅内放入 5ml - 10ml 食用油，倒入西红柿，炒至变软",["倒入西葫芦一起翻炒均匀，放入 6g 食用盐，将火调小然后",{"type":"strong","text":"等待 4 - 5 分钟"}],"倒入备用的鸡蛋，中火翻炒 15 秒","关火，盛盘"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"西葫芦炒鸡蛋","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"西葫芦炒鸡蛋是一道简单易做的家常菜。简单易购的食材，好吃又下饭。"],"title":"西葫芦炒鸡蛋的做法"} -{"no":192,"id":"05478ea1270c9303667a123927e9e51a","name":"话梅煮毛豆","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["毛豆","话梅","食用盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["毛豆 300 g","话梅 6 颗","食用盐 2 g"]}]},{"text":"操作","content":[{"type":"list","items":["清水加入食用盐，毛豆浸泡 15 分钟","加入开水，倒入毛豆、话梅，水煮 20-30 分钟","起锅开吃"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酸甜可口、营养价值高的一种简易美食"],"title":"话梅煮毛豆的做法"} -{"no":193,"id":"9726c99287ae8458b824358869905440","name":"酸辣土豆丝","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["土豆","大蒜","青椒","红椒","干辣椒","葱","生抽","陈醋","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["土豆 240g（越细越长更好）","大蒜 4 瓣","青椒 0.5 个","红椒 0.5 个","干辣椒 3 个","葱 1 根","生抽 5ml","陈醋 10ml","盐 2g","食用油 10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["土豆去皮、切丝（或用刨丝器）。","切好的土豆丝用清水清洗，去除多余的淀粉，然后对土豆丝焯水 10 秒。沥干，备用。","葱蒜干辣椒切小块，青红椒切丝。","热锅，小火热油爆香蒜和干辣椒。","加入青红椒翻炒几下，加入土豆丝翻炒至变色。","加 5ml 生抽，10ml 陈醋，蒜末，最后加入盐翻炒均匀即可。"]}]},{"text":"附加内容","content":[{"type":"list","items":["清洗土豆丝淀粉一定要去干净，不然会全黏在一起","加入蒜末、盐后应尽快出锅，保留蒜香以及避免破坏口感。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酸辣土豆丝是一道简单易做的菜。色泽光亮，酸辣可口。辅料辣椒富含维生素 C。该菜用料简单，好学易做"],"title":"酸辣土豆丝的做法"} -{"no":194,"id":"b508e559d01f10637ec8fc85362ab0e8","name":"陕北熬豆角","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豆角","土豆","西红柿","螺丝椒（可选）","盐","生抽","五香粉","耗油","葱","姜","蒜"]}]},{"text":"计算","content":["注意，受食材个体影响，本菜谱为 2 人份菜谱",{"type":"list","items":["豆角 300g * 2 人","土豆 1 个 * 2 人","西红柿 1 个 * 2 人","螺丝椒（可选）2 个 * 2 人","盐 6g * 2 人","生抽 6ml * 2 人","五香粉 3g * 2 人","耗油 6ml * 2 人","葱 3 圈","姜 2g","蒜 2 颗","香菜碎（可选）根据口味加"]}]},{"text":"操作","content":[{"type":"list","items":["葱切花，蒜切沫，姜切丝，备用。",["豆角去筋，切",{"type":"em","text":"2-10cm"},"小段，备用。"],["土豆去皮，切",{"type":"em","text":"1cm³"},"小块，备用。"],["西红柿去皮，切",{"type":"em","text":"1cm³"},"小块，备用。"],["辣椒去仔，切",{"type":"em","text":"0.15cm 宽"},"条，备用。"],"起锅烧油(10ml - 15ml)，冒烟后放入葱姜蒜，翻炒至闻到葱姜蒜香味；","加入豆角，翻炒至变色（青绿色变为翠绿色）；","加入土豆块，翻炒 30s；",["加入热水（水面刚刚漫过菜），盖上锅盖熬至土豆",{"type":"em","text":"变软"},"（可以用筷子确认）；"],"加入西红柿块，加入盐，生抽，耗油，五香粉，辣椒，熬至西红柿成汁（注意搅拌，防止糊锅）；","加入香菜碎，出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["加入西红柿后开始继续熬制后，需要偶尔翻搅防止糊底"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[["陕北熬豆角是一种对初学者极其友善的菜，因其制作方式使用",{"type":"codespan","text":"熬"},"的方式，食材可多可少，可有可无，几乎不存在失败的可能性。"]],"title":"陕北熬豆角的做法"} -{"no":195,"id":"112ce576cd746563fc0c6137efa74d16","name":"鸡蛋火腿炒黄瓜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黄瓜","鸡蛋","火腿肠","食用油","盐","生抽","红尖椒（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["黄瓜 = 1 根（约 200g）","鸡蛋 = 2 个","火腿肠 = 1 根（约 40g）","红尖椒 = 1 个","食用油 = 10ml","生抽 3ml","盐 2g"]}]},{"text":"操作","content":[{"type":"list","items":["黄瓜洗净，切半圆形，备用","火腿切半圆形，备用","红尖椒（可选）切碎，备用",["将鸡蛋打入碗中，搅匀，即为 ",{"type":"codespan","text":"鸡蛋液"}],"热锅里倒 5ml 食用油",["油热后转小火，倒入打散的",{"type":"codespan","text":"鸡蛋液"},"，用筷子划散，翻炒至鸡蛋结为固体且颜色微微发黄，即为 ",{"type":"codespan","text":"半熟鸡蛋"},"，盛出备用"],[{"type":"strong","text":"不用洗锅"},"，往锅内倒入 5ml 食用油，倒入黄瓜片大火",{"type":"strong","text":"翻炒 1 分钟"}],["把 ",{"type":"codespan","text":"半熟鸡蛋"}," 倒入锅中，调入 2g 盐、3ml 生抽，立刻倒入火腿片和辣椒碎（可选）翻炒均匀"],"关火，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["火腿是咸的，要在调味后才加入，这样不会让火腿也沾上盐"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"鸡蛋火腿炒黄瓜的做法"} -{"no":196,"id":"506e4cdc3aa25ac98b8ca67391635148","name":"微波炉鸡蛋羹","category":"vegetable_dish","detail":[{"text":"原料和工具","content":["每次制作可以最多制作三份。超过 3 人需要的情况下，需要分多次制作。",{"type":"list","items":["鸡蛋","水"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["鸡蛋 2 个 * 份数","水 120ml * 份数","虾皮 10 个 * 份数（可选）","酱油（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将鸡蛋打入可使用微波炉加热的陶瓷碗中，使用筷子将其打散。","加入水，搅拌均匀。","将虾皮放入碗中，搅拌均匀，保证所有虾皮不会堆积在一起。","将此碗及内容物放入微波炉中，高火加热 1-1.5 分钟。","小心地从微波炉中拿出碗（真的很烫）。","如果选择放入酱油，则确保酱油在鸡蛋羹表面流动后能以最薄的形式沾满鸡蛋羹表面即可。","开心的享受鸡蛋羹"]}]},{"text":"附加内容","content":[{"type":"list","items":["一定要确保将鸡蛋打散，否则可能会发生轻度鸡蛋爆炸。\n","鸡蛋和水不能超过碗容量的 2/3，否则可能发生溢出。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["微波炉鸡蛋羹是一个简单易制作的菜。非常适合夜间突然饿了的时候充当夜宵，快捷简单。"],"title":"微波炉鸡蛋羹的做法"} -{"no":197,"id":"d2ffc321468e7795921638af3470625b","name":"鸡蛋羹","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","食用盐","香油","生抽 / 味极鲜","白醋（可选）","藤椒油（可选）"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["鸡蛋 2 个","食用盐 3g","白醋 2ml","香油（或芝麻油） 2-4ml","生抽 / 味极鲜 8ml"]}]},{"text":"操作","content":[{"type":"list","items":["两个鸡蛋放入碗中打散",["加入食用盐 3g",{"type":"list","items":["盐起到了重要的增加底味和凝固作用"]}],["加入 2ml 白醋，去除鸡蛋的腥味（可选）",{"type":"list","items":["加入米醋也行，但米醋的颜色会使鸡蛋微微发黑"]}],["向碗中加入鸡蛋体积 1-1.5 倍的纯净水，搅拌均匀",{"type":"list","items":["1 倍的水鸡蛋更弹，1.5 倍的水鸡蛋更嫩"]}],"过滤蛋液，去掉蛋液中的浮沫（可选，不过滤蒸出来的蛋会有气泡导致不好看）",["向任意一口锅中加入 50ml 清水，水烧开后，放入盛有鸡蛋液的碗",{"type":"list","items":["蒸碗要盖上一个盖子，倒扣一个有凹槽的铁碟子，或者使用保鲜膜来减少水汽进入，这是为了避免其变成蜂窝状"]}],[{"type":"strong","text":"中火"},"蒸 ",{"type":"strong","text":"10 分钟"},"，"],"关火，再闷上 5 分钟","出锅",["加入香油和生抽即可享用",{"type":"list","items":["也可用藤椒油代替香油，增加麻爽口感"]}]]}]},{"text":"附加内容","content":["上面介绍的是基础水蒸蛋做法，可以在此基础上派生，添加诸如火腿肠、肉馅、虾皮等材料，丰富鸡蛋羹的口感。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鸡蛋羹成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"鸡蛋羹，又称水蒸蛋，不需要准备复杂的食材，是一道简单快捷易做的菜，当早餐或是正餐都可，制作时长约为 15 分钟。"],"title":"鸡蛋羹的做法"} -{"no":198,"id":"ad19ef128cd3b3ce2626617a5ad5edef","name":"麻婆豆腐","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["嫩豆腐","猪肉","食用油","淀粉","香葱","姜末","豆瓣酱","食用盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["嫩豆腐 100 g","猪肉 50 g","食用油 10 ml","淀粉 10 g","香葱 0.5 根","姜末 1 粒","豆瓣酱 20 g","食用盐 2 g"]}]},{"text":"操作","content":[{"type":"list","items":["豆腐切块（每块 2 * 2 cm ），猪肉切成肉丁","起锅烧油,倒入蒜末、豆瓣酱翻炒 5 S 后，倒入肉丁 继续翻炒 30 S","加入开水，水煮 30 S 后，倒入 豆腐，继续煮 2-3 分钟","中火烧干汁，加入水淀粉、食用盐后起锅","散上葱花"]},{"type":"image","text":"示例菜成品","href":"how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["川菜经典，配饭一绝"],"title":"麻婆豆腐的做法"} +{"no":0,"id":"1c92009b9638ee8f6124d3970b960e64","name":"咖喱炒蟹","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青蟹（别称：肉蟹）","咖喱块（推介乐惠蟹黄咖喱）","洋葱","椰浆","鸡蛋","生粉（别称：淀粉）","大蒜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["肉蟹 1 只（大约 300g） * 份数","咖喱块 15g（一小块）*份数","椰浆 100ml*份数","鸡蛋 1 个 *份数","洋葱 200g *份数","大蒜 5 瓣 *份数"]}]},{"text":"操作","content":[{"type":"list","items":["肉蟹掀盖后对半砍开，蟹钳用刀背轻轻拍裂，切口和蟹钳蘸一下生粉，不要太多。撒 5g 生粉到蟹盖中，盖住蟹黄，备用","洋葱切成洋葱碎，备用","大蒜切碎，备用","烧一壶开水，备用","起锅烧油，倒入约 20ml 食用油，等待 10 秒让油温升高","将螃蟹切口朝下，轻轻放入锅中，煎 20 秒，这一步主要是封住蟹黄，蟹肉。然后翻面，每面煎 10 秒。煎完将螃蟹取出备用","将螃蟹盖放入锅中，使用勺子舀起锅中热油泼到蟹盖中，煎封住蟹盖中的蟹黄，煎 20 秒后取出备用","不用刷锅，再倒入 10ml 食用油，大火让油温升高至轻微冒烟，将大蒜末，洋葱碎倒入，炒 10 秒钟","将咖喱块放入锅中炒化（10 秒），放入煎好的螃蟹，翻炒均匀","倒入开水 300ml，焖煮 3 分钟。","焖煮完后，倒入椰浆和蛋清，关火，关火后不断翻炒，一直到酱汁变浓稠。","出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":[["做法参考：",{"type":"link","text":"十几年澳门厨房佬教学挂汁的咖喱蟹怎么做","href":"https://www.bilibili.com/video/BV1Nq4y1W7K9"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道融合泰式风味的家常海鲜菜，浓郁咖喱包裹着爆满的蟹肉，带有蟹黄香气和椰浆的顺滑口感。螃蟹富含优质蛋白和多种微量元素，有助于补充体力。制作工序清晰，只需注意封煎蟹黄和最后关火翻炒酱汁，对有一定下厨经验的人比较友好，一般从备料到出锅约需 30 分钟。"],"title":"咖喱炒蟹的做法"} +{"no":1,"id":"71f1568a17cb9d7d64dfd85fda0e350d","name":"响油鳝丝","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鳝丝","大蒜","姜末","料酒","生抽","蚝油","老抽","食用盐","白糖","胡椒粉","淀粉","蒜末","葱花","猪油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份够 2 个人吃。","每份：",{"type":"list","items":["鳝丝 400 g","大蒜 40 g","姜末 20 g","料酒 13 g","生抽 3 g","蚝油 2 g","老抽 2 g","食用盐 2 g","白糖 6-15 g","胡椒粉 3.5-8 g","淀粉 10 g","水 50 g","蒜末 40 g","葱花 15 g","猪油 20 g"]}]},{"text":"操作","content":[{"type":"list","items":["将鳝鱼切成三段后切成细丝","加入 0.5 g 胡椒粉、3 g 料酒搅拌均匀，再加入 5 g 香油腌制","热油滑锅","加入植物油，烧到 6 成热","加入一半蒜末和全部姜末，翻炒几下","加入鳝丝，中火爆炒 30 秒","边缘淋入 10 g 料酒，翻炒几下","加入生抽，炒匀","加入蚝油、老抽，翻炒几下","加入食用盐、白糖、3 g 胡椒粉，炒匀","淀粉和水混合为水淀粉，倒入锅中，收汁至浓稠","装盘，撒上蒜蓉、葱花","另起锅烧热，加入猪油，烧至七成热，浇在鳝丝上"]}]},{"text":"附加内容","content":[{"type":"list","items":["不能将鳝鱼的血洗得太干净，否则鳝鱼很容易发黑发臭","鳝鱼可以让摊主帮忙宰杀","可以多加一些胡椒粉和白糖，有利于去腥增香",["参考资料：",{"type":"link","text":"“响油鳝丝”的家常做法，味道很赞，先收藏了 - YouTube","href":"https://www.youtube.com/watch?v=X2DvbhnWcN4"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["响油鳝丝是一道经典的江浙沪家常菜，鳝丝鲜嫩滑爽，蒜香浓郁，酱汁微甜，淋上热猪油后香气四溢，非常下饭。鳝鱼富含优质蛋白和 DHA，营养丰富。这道菜对刀工和火候有一定要求，难度适中，新手需要稍加练习。从备料到出锅，一般 大约 40 分钟就能端上餐桌。"],"title":"响油鳝丝的做法"} +{"no":2,"id":"4c1da71cdcbc9f07ca0704ae36551ebb","name":"小龙虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小龙虾","油","香叶","八角","桂皮","青花椒","花椒","子弹头辣椒","葱姜蒜","郫县豆瓣","黄豆酱","啤酒","生抽","盐"]}]},{"text":"计算","content":["以下是两斤小龙虾的量，按比例调整就好。",{"type":"list","items":["小龙虾 = 2 斤","油 = 70 毫升（这是平时炒菜 3 倍量）","香叶 = 两片","八角 = 一个","桂皮 = 3 克","青花椒 = 10 克","花椒 = 10 克","子弹头辣椒 = 5 克","葱 = 一根大葱","姜 = 30 克","蒜 = 7 瓣大蒜","郫县豆瓣 = 30 克","黄豆酱 = 30 克","啤酒 = 500 毫升","生抽 = 30 毫升","盐 = 10 克"]}]},{"text":"操作","content":[{"type":"list","items":["小龙虾刷干净去虾线，葱切 2cm 葱段，姜蒜切末。","烧油，油微热, 下香叶、八角、桂皮、青花椒、花椒、子弹头辣椒。","香料出香气之后下锅葱姜蒜","葱姜蒜爆香后，加入郫县豆瓣、黄豆酱，炒出红油。","下小龙虾，翻炒至变色。","加入啤酒，等啤酒烧开后加入生抽，盐。","将小龙虾完全煮熟后出锅。"]}]},{"text":"附加内容","content":["饭店应该都是油炸一遍，家庭油炸的话，太浪费了，所以在这个菜谱里用油比炒菜油多一些煎一下，实测同样好吃。","去虾线后的虾肉比不去虾线的虾肉口感差一些，并且小龙虾去虾线对新手是一个挑战，能接受虾线的情况下不去虾线也可以。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"小龙虾-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/33e5ce123910068fe91752203febfc87.jpg"},"这道菜麻辣鲜香，虾肉细嫩多汁，是经典的川湘风味下酒菜，在家自制干净又实惠。小龙虾富含优质蛋白和多种微量元素，但汤汁含油盐较多，适合偶尔享用。处理活虾和多种香料对新手有一定挑战，不过不去虾线可明显降低难度。从备料到出锅大约需要 45 分钟。"],"title":"小龙虾的做法"} +{"no":3,"id":"f3ae8a4554831c4c17ae579c02fade1e","name":"干煎阿根廷红虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["阿根廷红虾（选用了速冻虾）","海盐（研磨装）","黑胡椒（研磨装）","白葡萄酒","生抽","香菜","柠檬","洋葱","生姜","大蒜"]}]},{"text":"计算","content":[{"type":"list","items":["阿根廷红虾 2-3 只","海盐 5g","黑胡椒（研磨装）","白葡萄酒 20ml","生抽 1ml","香菜 3 片","柠檬 1 片","洋葱 10g","生姜 10g","大蒜 10g"]}]},{"text":"操作","content":[{"type":"list","items":["阿根廷红虾解冻，最好是提前 1 天从速冻取出放到冷藏里自然解冻，能更好保持风味和口感。可买已经开背去虾线的，节省了不少时间","解冻好的红虾洗净擦干备用，注意这里一定要沥干水分，赶时间可以用厨房用纸吸干水分","生姜切片，洋葱切小方块，香菜洗干净后，叶茎分离，把香菜叶切碎，大蒜压碎切成小块碎末","大火热锅，热锅后倒入两调羹橄榄油，等油温升高后，放入生姜片，洋葱块和香菜茎煸炒","约 1 分钟后取出生姜，洋葱和香菜茎，弃用","调中大火，放入红虾开始煎，注意所有虾需要单面都完整接触平底锅，煎约 2 分钟，同时给每只虾刷上一层油","待底面虾壳有微微焦黄时翻面，并撒入大蒜碎末，轻微晃动平底锅使得受热均匀","约 1 分钟后添加 20ml 白葡萄酒","再煎 1 分钟后调中小火，均匀撒上一层盐和黑胡椒","给每只虾滴上一滴生抽","撒上香菜叶，装盘","切好柠檬片，摆放到盘边即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["柠檬可提升虾的口感，但偏酸，可以根据喜好添加，也可以不用","趁热吃"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"干煎阿根廷红虾-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/af17dae730657ca94612bb072bf83a21.jpg"},"一道鲜美诱人的海鲜快手菜，煎制后的阿根廷红虾肉质白嫩，口感鲜甜浓郁，虾壳酥香。富含碘、磷和虾青素等微量元素，有助于增强免疫力、保护心脏并降低胆固醇。难度适中，需要掌握火候和翻面技巧，但步骤清晰，新手按操作来也能成功。预计 大约 20 分钟即可完成。"],"title":"干煎阿根廷红虾的做法"} +{"no":4,"id":"8d62749ad4a93291a964d23b5e9ab7c6","name":"微波葱姜黑鳕鱼","category":"aquatic","detail":[{"text":"原料和工具","content":["原料：",{"type":"list","items":["黑鳕鱼，带皮"]},"调味料：",{"type":"list","items":["青葱","姜","料酒","酱油","芝麻油","花生油"]},"工具：",{"type":"list","items":["密封袋"]}]},{"text":"计算","content":["每 2 份：",{"type":"list","items":["黑鳕鱼，带皮，2 片，450g（本菜谱主角，所有调料可根据鳕鱼的实际重量进行比例调整）","青葱，葱白，25g。","青葱，葱绿，10g。","姜，13g。","料酒，5mL。","酱油，25mL。","芝麻油，2mL。","花生油，50mL。"]}]},{"text":"操作","content":[{"type":"list","items":["鱼片分别放入密封袋，鱼皮向下放在盘子中。","取葱白切丝 25g，姜去皮后切丝，10g，混合在一起后分成两半，分别放在袋内鱼片上。","每个袋子倒入 2.5mL 料酒。",["封好密封袋，放入微波炉中，中火（800 瓦）微波至",{"type":"em","text":"不透明且容易散开"},"时（约 3.5-5 分钟），从袋中取出鱼片。"],"去除青葱和姜。","取酱油 25mL，芝麻油 2mL，混合均匀后平均淋在两片鱼片上。","取葱绿切细丝 10g，姜去皮后切丝 3g，混合后分成两份撒在鱼片上。","取花生油 50mL，在小锅中加热至 190℃。","将热油淋到放油葱绿的鱼片上，立刻上桌。"]}]},{"text":"附加内容","content":[{"type":"heading","text":"使用海鲈鱼、罗非鱼、大比目鱼或者龙脷鱼"},"| 鱼类 | 是否切片 | 重量 | 微波时间 |\n| - | - | - | - |\n| 海鲈鱼 | 整条 | 450g | 6.5 分钟 |\n| 罗非鱼 | 整条 | 800g | 6 分钟 |\n| 大比目鱼 | 切片 | 170g | 2.25 分钟 |\n| 龙脷鱼 | 切片 | 170g | 1.5 分钟 |",{"type":"heading","text":"其他变化"},{"type":"list","items":["如果想让香气更为浓郁，在微波前可将葱姜与料酒均匀涂抹在鱼片的两侧，再进行微波加热。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["微波做鱼，葱姜提鲜，热油一淋，香气四溢，是一道肉质细嫩、滋味咸鲜的家常蒸鱼菜，属于改良粤式做法。黑鳕鱼富含优质蛋白和欧米伽-3 脂肪酸，对心脑健康有益。操作不算复杂，但需掌握火候和油温，更适合有一定下厨经验的朋友。从备料到上桌大约只需二十分钟。"],"title":"微波葱姜黑鳕鱼的做法"} +{"no":5,"id":"b9f6aa0564e5b4fb74a3340bf9399db3","name":"水煮鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["巴沙鱼","蔬菜（比如土豆片/豆芽/花菜/生菜/……）","红油豆瓣酱","藤椒油","菜籽油","白胡椒粉","蒜瓣","盐","糖","量杯","厨房秤（可选）","大不锈钢碗"]}]},{"text":"计算","content":["以下用量适合 3 至 5 人食用。",{"type":"list","items":["巴沙鱼 500g","蔬菜（比如土豆片/豆芽/花菜/生菜/……） 可有不同搭配，推荐合计重量 300g 至 500g","红油豆瓣酱 40g （不怕辣想多加红油就多加 10 至 20g）","豆豉 10g （可选）","藤椒油 10ml","菜籽油 25ml","白胡椒粉 3g","大蒜 2 瓣","盐 5g","糖 2g"]}]},{"text":"操作","content":[{"type":"list","items":["准备：巴沙鱼若是从冷冻柜里取出，需要放室温自然解冻 5 小时再做切片处理。","切片：巴沙鱼撇成薄片，约 5cm 长，3cm 宽。",[{"type":"link","text":"腌制","href":"../../tips/learn/学习腌.md"},"：将切好片的巴沙鱼放入大不锈钢碗中"],"加入 30g 豆瓣酱，3g 盐，10ml 藤椒油，3g 白胡椒粉","用手抓匀后加入 5ml 菜籽油收尾封住口味","常温静置至少 30 分钟入味。","备菜：大蒜切成蒜末。以 300g 花菜，200g 生菜为例，将花菜与生菜洗净。",["焯水与炒菜：花菜",{"type":"link","text":"开水锅焯水","href":"../../tips/learn/学习焯水.md"},"备用；将生菜洗净晾干，炒熟备用（不用放油）。"],["炒豆瓣酱：热锅冷油（菜籽油 20ml），加入 10g 豆瓣酱，10g 豆豉（可选），加入蒜末，",{"type":"strong","text":"中火"},"慢炒。"],"汆鱼片：加入 150ml 热水，水很快开后加入腌制好的鱼片，轻轻翻动让鱼片在水中散开，加入 2g 盐和 2g 糖调味（此时可根据个人口味调整盐的用量）。水再次沸腾后即可盛盘。","盛盘：先将熟的蔬菜盛至大碗中，然后将热的鱼片盛在蔬菜上面，浇上锅中剩余热汤即可！"]}]},{"text":"附加内容","content":[{"type":"list","items":["垫底的蔬菜组合及用量可自由发挥，但需要注意各种蔬菜的特点，比如改成土豆的时候，需要将土豆片/土豆块煮熟（可以用筷子戳一戳确认）。","红油豆瓣酱（辣度）以及盐的用量可根据个人口味调整。","注意切鱼片的时候可以垂直于鱼片长条的方向先剁成 5cm 的鱼块，然后翻转 90 度斜着撇成薄片。",[{"type":"link","text":"腌制","href":"../../tips/learn/学习腌.md"},"的时候注意不要太用力抓。"],[{"type":"link","text":"How to Fillet a Fish 怎样给鱼剔骨","href":"https://www.youtube.com/watch?v=uXSgGtMkgro"}]]},{"type":"heading","text":"参考资料"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["水煮鱼是一道麻辣鲜香、鱼肉嫩滑的经典川菜。巴沙鱼富含优质蛋白且脂肪含量低，搭配时令蔬菜营养均衡。做法中等难度，对新手有一定挑战，但按步骤操作也能成功。预计制作时长约 2 小时。"],"title":"水煮鱼的做法"} +{"no":6,"id":"edfb466464de23e069a568286496a80d","name":"油焖大虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黑虎虾 or 明虾、","葱、姜","料酒、盐、冰糖、植物油"]}]},{"text":"计算","content":["1 人食用的版本。",{"type":"list","items":["虾 10 只","花椒 5g","葱 50g","姜 20g","黄酒 30g","盐 3g","冰糖 10g","植物油"]}]},{"text":"操作","content":[{"type":"list","items":["剪虾枪到根上，虾须虾爪都剪掉，沙包挑掉，开背虾线挑出来，洗净备用","炸料油","油温三成热放花椒，油热离火，放葱姜（不要让油变色最好）葱稍微变黄沥油 （葱油弄多了可以留着作为拌面使用）。","下油，虾摆放整齐，两面变色后轻轻摁虾头","放姜米（姜切成细颗粒）","黄酒 30g","水两小碗","盐 3g","冰糖 10 克","大火烧开转小火盖盖子闷（中途不能再加汤水，不要开盖）","皮亮虾弯就可以起锅，虾摆盘","收汁（过滤后倒回锅里收浓，放葱油 ） 汤汁剩余 1/4 时。","浇汁","完成",[{"type":"image","text":"油焖大虾-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f659689b35ba60f2d307cc71246305ee.jpg"}],"开吃✅"]}]},{"text":"附加内容","content":[{"type":"list","items":[["做法参考：B 站老饭骨视频",{"type":"link","text":"从小吃到大的油焖大虾居然是假的？泰斗级大师还原真·味道","href":"https://www.bilibili.com/video/BV17f4y1W7z9"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道鲁菜经典以咸甜交融的酱汁包裹整虾，成菜红亮油润，虾肉紧实弹嫩。虾本身富含优质蛋白与虾青素，脂肪含量低，是补充营养又不易增加负担的食材。制作时需要炼葱油、剪虾、焖烧、收汁，对火候和调味把握有一定要求，更适合有基础的厨友尝试，全程大约需要 40 分钟。"],"title":"油焖大虾的做法"} +{"no":7,"id":"1945f8c72fd0da53f003bab173be1750","name":"烤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["草鱼（农贸市场或者超市让店家杀掉，去除不要的器官）","大葱","料酒","白胡椒粉","食用盐","大蒜","桂皮","八角","香叶","青花椒","干辣椒段","灯笼椒","火锅底料（随意）","千张","绿豆芽","洋葱","豆瓣酱","芹菜段","熟花生米","白芝麻","香菜（放更好吃，根据个人口味可放可不放）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["草鱼 大约三斤","大葱 半根","食用油 20ml","料酒 10-15ml","食用盐 5-10g","白胡椒粉 5g-10g","桂皮 一小片","八角 两个","大蒜粒 八个","香叶 两张","青花椒 一小把","干辣椒段 10 个","灯笼椒 4 个","芹菜段 两根","洋葱 半个","千张 一张"]}]},{"text":"操作","content":[{"type":"list","items":["草鱼（一般 3 斤 ）从背部切开，两面沿着鱼的背部往下划几刀，不要划到鱼肚皮，不然不易定型","可以用热水浇在鱼身上洗去粘液或者用刷子在流动水龙头下面不停的刷洗，直到摸着没有黏糊糊的手感。","把鱼放到容器中，加入料酒，10g 白胡椒粉，5g 食盐抹匀腌制二十分钟入味。","把半根大葱切成一块一块，大蒜粒中间切开，和八角香叶桂皮放在一个容器中","干辣椒段中间一分为二切开并和灯笼椒装在一个容器中","芹菜切小段","豆芽焯水","千张焯水切成丝","洋葱切成丝。","烤制鱼","家里有烤箱的可以在烤盘刷上底油，鱼皮朝下，直到烤制两面金黄，然后撒上孜然粉","如果没有烤箱，可以热锅热油，锅的两边撒上 2g 食盐，下入草鱼开始煎，刚下入的时候不要着急翻动，等一面定型后再翻面，煎制两面金黄，撒上孜然粉，出锅装在盘子里准备。","锅中撒上 20ml 食用油，等到油热后，把大葱大蒜八角香叶倒入炒香","加上一包火锅底料的一半和 15-20g 豆瓣酱，炒出红油","加入 5g 白糖，10g 食盐，5ml 生抽调味，倒入和食材齐平的清水煮开","依次下入芹菜段，豆芽，千张丝，不用煮熟，稍微烫一下后铺上洋葱丝，放上烤鱼","加入干辣椒，灯笼椒，青花椒","另一个锅烧油，油热后浇在刚加入的辣椒上面激发出香味","最后撒上熟花生米，葱花，白芝麻，香菜","煮 5-6 分钟，美味即成。"]},{"type":"image","text":"烤鱼-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/25e0fe518dc9e7fa79f5c7b257225767.jpg"}]},{"text":"附加内容","content":[{"type":"list","items":["技术总结：上述","这道菜的食盐，胡椒粉，孜然粉，食用油，生抽，白糖等的使用量，根据个人口味和食材比例做决定，并不需要严格按照上述分量来做。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道川味烤鱼麻辣鲜香，鱼肉外焦里嫩，配菜吸饱汤汁后格外下饭。草鱼富含优质蛋白，搭配多种蔬菜，营养均衡。做法看似复杂，但跟着步骤走其实不难，适合想挑战硬菜的新手。从备料到上桌大约需要一小时。"],"title":"烤鱼的做法"} +{"no":8,"id":"c61374357150d4f154481d0f602c9afd","name":"清蒸生蚝","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["生蚝","葱","蒜","姜","酱油","刷子"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 1 升","生蚝 6 个","葱 3 颗","蒜 6 瓣","姜 1 小块","酱油 每个生蚝 1 ml"]}]},{"text":"操作","content":[{"type":"list","items":["将生蚝用刷子刷干净（没有刷子用牙刷）。","蒸锅中放水，将蒸屉放上之后，将 6 个生蚝平铺在蒸屉,使用 50%功率，蒸 3 分钟。","用右手拿着湿抹布掀开烫锅盖，将每个生蚝的外壳掀开一半去掉，生蚝的凸面向下，平面向上，每个放 1 根姜丝,10g 蒜末放到生蚝上。","关上烫锅盖，100%功率蒸 3.5 分钟。","停火，用右手拿着抹布掀开烫锅盖，每个放 5ml 酱油。","盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["清蒸生蚝是一道原汁原味的沿海家常菜，蚝肉鲜嫩多汁，带着淡淡的海水咸香，蒜蓉与姜丝激发出清甜口感。生蚝富含优质蛋白和锌元素，能帮助提升免疫力。操作不算复杂，但掀开滚烫锅盖和处理蚝壳需要稍加小心，新手也能顺利完成。从刷洗到出锅，大约只需二十分钟。"],"title":"清蒸生蚝的做法"} +{"no":9,"id":"dfb180812517038ef48220686bc7bf6c","name":"清蒸鲈鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲈鱼（害怕杀鱼的同学可以让店家帮忙杀）","香葱","姜","食用油","蒸鱼豉油","料酒","食用盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲈鱼 一条","香葱 三根","姜 一块","食用油 10-15ml","蒸鱼豉油 10-15ml","料酒 10-15ml","食用盐 5-10g"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片切丝、香葱的葱白切段，葱绿切丝，切丝后放入冷水浸泡备用。","鲈鱼处理好后洗净，用厨房纸擦干，两面分别划几刀，用盐洗掉鱼身的粘液，并用 10g 盐抹遍鱼身的内外，腌制 10 分钟以上。","补充一个鲈鱼改刀和摆盘的方法，改刀后可以让鲈鱼立起来蒸，均匀受热，同时吃起来更加方便，无需翻面。",[{"type":"image","text":"改刀","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f60f1fa9fcb1cfd46e27a001121ff41d.jpg"}],[{"type":"image","text":"清蒸鲈鱼-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/72f7bd5085774b0a98264a4d3300b44f.jpg"}],"鱼肚内塞上姜和葱白，鱼身也撒上姜和葱白，量为备用的一半。蒸鱼的碟子用筷子将鱼跟碟子隔开蒸","水烧热感觉到水温后放进入鱼","大火清蒸 10 分钟。","蒸好的鱼，用干净的盘子装起来并去除身上姜蒜","鱼身浇上 15ml 蒸鱼豉油","鱼身重新撒上姜和葱丝，锅内加上 10ml 食用油并烧热，将食用油淋至鱼身即可出菜"]},{"type":"image","text":"清蒸鲈鱼-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f0d92980e945d82008ad5d468b2fe02f.jpg"}]},{"text":"附加内容","content":[{"type":"list","items":["技术总结：","这道菜属于有手就行，关键点在于火候，鱼的大小跟火候都会相关，太久会导致鱼肉太老极度影响口感，太短会导致部分鱼肉没熟。所以大火蒸鱼一般是 10 分钟内较佳。","切记蒸鱼需要用筷子隔开装鱼的盘子，这样做的好处有两点：","1、鱼在蒸的过程中会将水滴到盘子，如果鱼直接接触会导致鱼食用时会腥。","2、能够将鱼均匀受热。","这道菜难度系数简单，而且味道非常棒哦"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["清蒸鲈鱼是一道粤式经典蒸菜，鱼肉细嫩爽滑，味道清淡鲜美，能最大程度保留鲈鱼的原汁原味。鲈鱼富含优质蛋白和 DHA，营养丰富且易于消化。这道菜操作简单，对新手非常友好，从备料到出锅大约只需三十分钟。"],"title":"清蒸鲈鱼的做法"} +{"no":10,"id":"9465ac50092d0b90efc8a1e041829347","name":"白灼虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["活虾","洋葱","姜","蒜","葱","食用油","酱油","料酒","芝麻","蚝油","香醋"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["虾 250g * 份数（建议 1-2 人份）","葱 一根","姜 一块","洋葱 一头","蒜 5-8 瓣","食用油 10-15ml","料酒 20 ml","酱油 10-15ml","芝麻 一把","香醋 10 ml","蚝油 10 ml"]}]},{"text":"操作","content":[{"type":"list","items":["洋葱切小块，姜切片，平铺平底锅。","活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。","锅内倒入料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。","和上一步并行操作，制作蘸料：","葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋，搅拌之。","油烧热，淋入蘸料。","虾出锅，用干净的盘子装好。"]},{"type":"image","text":"白灼虾","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/0bc33137e9743d25d7945a2454cc30a3.webp"}]},{"text":"附加内容","content":[{"type":"list","items":["技术细节：","开始不能大火、防止糊底。","如果锅盖有通气口、时间要相应调节一下（考虑增加 30 秒中火）。","蘸料其实也是可选的、也可以是纯的醋，大自然馈赠的鲜虾在没有水带走冲淡鲜甜的情况下口感味道都非常棒的。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["白灼虾是一道粤式经典快手菜，虾肉鲜甜弹嫩，原汁原味。虾本身富含优质蛋白和多种矿物质，搭配蘸料开胃不油腻。做法简单容错率高，对新手非常友好，从备料到出锅大约只需 15 分钟。"],"title":"白灼虾的做法"} +{"no":11,"id":"c213437d1ca248279ccbd1b1703b9347","name":"糖醋鲤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲤鱼","番茄酱","白糖","白醋","淀粉","盐","葱","姜","料酒","香菜一颗","盆（两个）","菜刀一个","笊篱一个、锅铲一个"]}]},{"text":"计算","content":["注意，该菜只有 3 人以上版本（过大或太小的鱼都是不合适的），所以不需要公式计算，特别适合家庭聚餐时食用，如年夜饭",{"type":"list","items":["鲤鱼 = 约 3 斤","清水 = 50g","番茄酱 = 40g","白糖 = 20g","白醋 = 10g","淀粉 = 10g","盐 = 30g","大葱 = 30g（约半颗）","姜 = 30g","料酒 = 25g"]}]},{"text":"操作","content":[{"type":"list","items":["将鱼清洗干净，确保无鱼鳞等异物","将鱼头朝左，鱼肚朝下，右手持刀。刀竖直切下 1cm，按紧鱼身往左片 3-4cm，再将鱼片中间轻轻划一刀","将鱼放进盆里，然后将大姜切片，大葱切段（随便切切就行了，主要是需要去腥味）","用吃奶的力气将大葱大姜里的汁水挤到盆中","加入 20g 盐，25g 料酒，然后给鲤鱼搓个澡，涂抹均匀",[{"type":"image","text":"腌制","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/fba9292281836c6908f4371ef7c82a6a.jpg"}],"找个干净的盆，加入 100g 面粉、200g 淀粉、180g 水、5g 盐，用手将其搅拌均匀，面糊此时粘稠呈可拉丝状态，然后打入一个鸡蛋，再次搅匀","等待 30 分钟","将鱼放在案板上，用干毛巾将鱼身上的水擦干（这样可以更好的挂糊）","将盆冲洗干净，用干毛巾擦干","起锅烧油，加入约 1L 的油，将油温烧至 7 成热，约 200-240 度","捏起鱼的尾巴，将鱼头沉入锅底，用勺子往鱼的身上淋热油，待面糊成型后，将鱼慢慢放入锅中，拿锅铲轻轻铲起鱼的头部，然后垫上笊篱。防止底部炸糊。","准备一个盛鱼的盘子，放在锅的旁边。","用锅铲从鱼身处轻轻铲入，两个工具配合鱼翻个身。再炸两分钟，还是同样的方式（笊篱托着鱼头，锅铲托着鱼身，将鱼盛入盘中）","将锅中的油倒入擦干的盆中，放置一边，然后将锅刷干净","将 50g 清水、40g 番茄酱、20g 白糖、10g 白醋放入小碗中，搅拌均匀","再准备一个小碗加入 10g 淀粉、10g 水，搅拌成水淀粉","开大火将锅烧热，然后倒入之前准备的料汁，大火烧开，转小火","加入调好的水淀粉，边倒边搅拌，然后 20 秒后关火","将熬好的糖醋汁用勺子均匀地浇在鱼身上，可以加点香菜或葱花点缀，糖醋鲤鱼就做好了",[{"type":"image","text":"糖醋鲤鱼-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9911258f708060bbfd876b7045ba8324.jpg"}]]}]},{"text":"附加内容","content":["这道菜难度系数算中等吧，对新手还是不太友好的......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["糖醋鲤鱼是经典鲁菜，外酥里嫩、酸甜适口，鱼身炸至金黄浇上红亮糖醋汁，十分诱人。鱼肉富含优质蛋白和多种矿物质，易于消化吸收。这道菜对新手不太友好，难度中等偏上，需掌握改刀、挂糊和油炸火候。从备料到成菜大约需要 1 小时。"],"title":"糖醋鲤鱼的做法"} +{"no":12,"id":"781dac92a73b9a0ac4b802b302dae8a1","name":"红烧鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["姜、蒜瓣、干辣椒","油、盐、料酒、醋、酱油、白砂糖","鱼"]},{"type":"heading","text":"可额外添加的材料"},"注意这些材料都是经验计算得出，除了香菜外其他多了并不是一件好事儿",{"type":"list","items":["蚝油","葱","香菜","小米椒","味精（鸡精）"]}]},{"text":"计算","content":[{"type":"list","items":["鱼 建议新手以一条中等大小的鲫鱼上手，提前划好花刀，方便成熟（不然鱼背上容易夹生）","姜丝，以正常老姜切 2-3 片，然后片丝即可","蒜瓣 3-4 个，拍碎或者切碎或者切片","干辣椒（依照个人口味）2-3 个，切碎","香菜按照个人口味","盐 10g，如果辣椒辣度高，建议多一点","醋 5ml","酱油 5ml","白砂糖 10g","葱 1-2 根，正常就撒葱花","小米椒 1-2，不放也可以，过来人的经验，最多放 2 个，不然辣度过高要菊花残。","味精，看个人口味，不要放多，5g 即可。","蚝油，5g 即可，和味精一个道理"]}]},{"text":"操作","content":[{"type":"heading","text":"原材料准备"},{"type":"list","items":["姜蒜准备好，切碎","干辣椒切碎，和姜蒜一起"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["加入 30-50ml 油，等待锅热...",["放入",{"type":"strong","text":"擦干水分的鱼"},"（不想被热油溅一身的话），然后晃动锅，用热油煎鱼，注意这过程一定要小火"],"将鱼翻面，重复上面油煎过程","放入姜蒜辣椒，翻炒出香味","倒入料酒，稍微多一点，此过程注意安全，会起大量油烟","倒入醋（喜欢醋可以多放一点）","然后放入白砂糖，酱油（老抽)","加入冷水，以刚好淹没鱼身为宜，然后调成中火，盖上锅盖，大概 1 分钟后将鱼翻身，继续盖上锅盖","3-4 分钟后，加入盐、小米椒、蚝油（味精、鸡精等），然后继续盖上锅盖，后续继续要翻身","当锅内汤汁收汁到鱼的脊背线上的鱼鳍下面一点点的时候（或者汤汁不多的时候），转小火，加入香菜，葱花，然后盖上锅盖 20 秒，关火","起锅"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["红烧鱼是一道家常风味浓郁的经典菜，咸鲜微甜，鱼肉嫩滑入味，属于大众喜爱的中式烧菜。鱼肉富含优质蛋白和不饱和脂肪酸，营养易吸收。制作时需要处理生鱼和油煎，步骤稍多，对新手有一定挑战，但跟着菜谱操作也能成功。从备料到出锅，大约需要 40 分钟。"],"title":"红烧鱼的做法"} +{"no":13,"id":"383669bf417e2f621b5521cf85fb853a","name":"红烧鱼头","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，尽量另准备一把菜刀，超市或市场上均有廉价且刀片更厚的菜刀，刀片厚度在 5-7mm 为最佳。","大葱、姜、大蒜、香菜、美人椒","油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒","八角、干辣椒","鱼头一个","注：市场直接贩卖的鱼头一般分为两种：白鲢、花鲢。前者价格便宜，后者价格略贵，但口感也更佳！"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2 人食用的版本。",{"type":"list","items":["鱼头一个","大葱 200g","姜 80g","蒜瓣 3-4 个","美人椒 1/4 个","香菜 4 棵","八角两个，干辣椒五个"]}]},{"text":"操作","content":[{"type":"heading","text":"原材料准备"},{"type":"list","items":["葱、姜、蒜、香菜、美人椒分别清洗干净。","干辣椒与八角稍微冲洗即可。","大葱切两半。后半段大葱（葱白处）切段，每段长度约 4cm。前半段（葱叶处）先切段，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","大蒜拍碎。","拿出两棵香菜去根，切为 1.5cm 香菜碎。","将美人椒切为厚度为 3mm 的辣椒圈。","干辣椒切四段。"]},{"type":"heading","text":"腌制鱼头"},{"type":"list","items":["注：下文所述的鱼身是购买鱼头时所附带的鱼肉。","将鱼头去鳞，清洗鱼头处未被清理干净的内脏。","剁去鱼鳍、清理鱼鳃。","将鱼头下巴与鱼身连接的地方剁开，鱼身剁块，鱼头剁成四/六瓣。","注：鱼的处理很难用文字完全表述，可以搜索鱼头处理相关视频。","将剁好的鱼头进行清洗，最好洗掉鱼块上滞留的血水。","将清洗好的鱼块放入盆中，加入 5g 盐、10g 生抽、10g 料酒。放入葱（前半段切碎的那个）、1/3 姜片。将其拌匀，静置 1-2 小时。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["加入 30ml 油，等待锅热...","油热，将锅关至小火",["如果不明白为何要这样做，请查看",{"type":"link","text":"学习炒与煎","href":"../../tips/learn/学习炒与煎.md"},"中的翻炒辅料。"],"放入姜片，慢慢翻炒，以姜片中的大部分汁水被炒出，以金黄色为准。","放入葱段，翻炒至葱段略显发白。","放入蒜碎、八角、干辣椒，翻炒 5 秒。","将腌制好的鱼头倒入锅中，翻炒 2-3 分钟。","倒入 500ml 清水，加入 2g 盐、3g 鸡精、5g 生抽、3g 老抽、5g 料酒、2g 黑胡椒粉、3g 陈醋。","将两棵香菜放入锅中，盖上锅盖。","调至大火，将水烧开。","调至中火，慢焖入味。","当汤汁减少一半时，打开锅盖。","调至大火收汁，汤汁剩余 1/3 时，关火盛至小盆中。","注：将锅中的汤汁均匀淋到鱼头上，盛盘时可以将锅中煮的香菜放入小盆底部，这样能让成品菜好看又好吃。","将香菜放至已经盛出的鱼头上，把切好的美人椒圈放在香菜之上。","色香味俱全的红烧鱼头出炉！"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["红烧鱼头是一道经典的家常烧菜，鱼头胶质丰富，肉质滑嫩，汤汁咸鲜微辣，十分下饭。鱼头富含优质蛋白、卵磷脂和不饱和脂肪酸，对滋养皮肤和大脑有益。由于需要处理生鱼和剁骨，难度稍高，不建议完全零基础的新手独自操作，全程制作（含腌制）约需 2–2.5 小时。"],"title":"红烧鱼头的做法"} +{"no":14,"id":"4b2beca30fbffdf3a4efc85a049c2cd8","name":"红烧鲤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大葱、姜、大蒜、干辣椒","油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖","鲤鱼、五花肉"]}]},{"text":"计算","content":["2 人食用的版本。",{"type":"list","items":["鲤鱼 （大约 2 斤）","五花肉 100g","大葱 200g","姜 80g","蒜瓣 3-4 个","干辣椒两个","白糖 50g"]}]},{"text":"操作","content":["注：下文所述的鱼是购买时卖家简易处理后的，已刮鱼鳞已去内脏。",{"type":"list","items":["葱、姜、蒜、干辣椒分别清洗干净。","葱白处切段，每段长度约 4cm，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","一个大蒜拍碎切末，其余蒜切为二瓣。","干辣椒切四段。","五花肉切片，约 4cm*4cm。","清洗鱼。","鱼背肉厚处拉几道斜口，方便入味","锅里多倒点油，烧至 7 成热（刚刚开始冒烟），下入鱼炸 1 分钟至鱼皮稍稍变硬捞出备用（注意不要一下锅就拨弄鱼，等炸一会再拨弄、翻面），炸鱼的油倒出，锅里留一点底油","将锅里底油烧热，下入五花肉，煸出香味。","放入干辣椒、葱、姜、蒜瓣，翻炒 1 分钟。","将炸好的鱼倒入锅中。","沿锅边倒入","50ml 料酒","50ml 陈醋","50ml 味极鲜","20ml 老抽调色","5ml 蚝油提鲜","5g 匙盐","50g 白糖","清水没过鱼面。","调至中火，将水烧开。","调至小火，慢焖入味。","15 分钟 后，打开锅盖，挑出锅里的葱、姜、蒜、干辣椒。","调至大火收汁，汤汁剩余 1/4 时，撒点蒜末，关火盛出。","红烧鲤鱼出锅！"]}]},{"text":"附加内容","content":["基于下列原因，需要在红烧鲤鱼中添加五花肉：",{"type":"list","items":["五花肉煸炒的时候会出猪油，相比较于植物油，动物油脂更香。","煸炒至金黄的五花肉炖煮过后吃起来也很香的，相当于配菜。","鱼类本身脂肪含量少，所以香味欠缺，着重的是肉质的口感。所以一般做鱼类菜都建议用猪油，想要一锅奶白香醇的鱼汤。猪油是最好的选择~"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["红烧鲤鱼是一道家常鲁菜，鱼肉先炸后炖，外皮微韧，肉质鲜嫩，咸甜酱香中透着五花肉的醇厚，汤汁浓稠下饭。富含优质蛋白和钙、磷等矿物质，有助滋补。处理炸鱼和调味配比稍需耐心，但步骤清晰，新手跟着做也能完成。从备料到出锅预计 大约 1 小时。"],"title":"红烧鲤鱼的做法"} +{"no":15,"id":"aae10fbfea46ca17c500312406c2f2f6","name":"肉蟹煲","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["肉蟹（推荐优先级从高到低：缅甸黑蟹、青蟹、梭子蟹、大闸蟹）","虾（可选）","土豆","年糕（推荐硬年糕，新鲜年糕亦可）","洋葱","大蒜","生姜","干辣椒","青椒","红椒","蚝油","海鲜酱（可选）","黄豆酱（可选）","甜面酱（或烧烤酱，可选）","番茄酱（没有就挤半颗番茄碾碎）","淀粉（玉米淀粉或土豆淀粉）","冰糖","鸡精","白胡椒粉","料酒（可使用黄酒替代）","生抽","老抽","啤酒","清水"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份够 3-4 个人吃。","每份：",{"type":"list","items":["肉蟹 500 g","虾 200 g","土豆 450 g","年糕 200 g","洋葱 100 g","大蒜 20 g（如果放了虾，追加 10 g）","生姜 15 g","干辣椒 5 g","青椒 30 g","红椒 30 g","蚝油 20 g","食用油 30-50 ml（如果放了虾，追加 10 ml；油炸另需 500 mL）","海鲜酱 15 g（替代：蚝油 12 g + 白砂糖 3 g）","黄豆酱 15 g（替代：生抽 12 ml + 老抽 2 ml + 白糖 1 g）","甜面酱 10 g（替代：白糖 5.5 g + 生抽 4 ml + 老抽 0.5 ml）","番茄酱 10 g","淀粉 40 g","冰糖 10 g","鸡精 3 g","白胡椒粉 2 g（如果放了虾，追加 1 g）","料酒 15 ml","生抽 20 ml","老抽 5 ml","啤酒 200 ml（如果放了虾，追加 50-100 ml）","清水 800 ml（如果放了虾，追加 200 ml）"]}]},{"text":"操作","content":[{"type":"list","items":["土豆切块为各边均为 3 cm 的立方体，青/红椒切成边长 4 cm 的菱形片，洋葱切成 3 cm 宽的月牙瓣，年糕切成 1 cm 厚片","螃蟹切成 50-80 g 的块，裹薄淀粉，180 °C 油温炸 1 分钟捞出","锅中放油，蒜姜干辣椒爆香，放所有酱料 + 冰糖小火炒出红油，注意别糊底","加螃蟹、土豆、啤酒和清水，烧开转小火炖 12 分钟","放年糕和青红椒，开大火收汁到汤汁可以附着在物品表面，最后撒白胡椒粉"]}]},{"text":"附加内容","content":[{"type":"list","items":["建议冷冻 20 分钟让螃蟹昏迷（别冻硬！），或用筷子从口器插入破坏神经","如果使用的是冷冻蟹，完全解冻蟹脚容易掉，并且容易造成肉质流失。建议半解冻后裹粉油炸，并将油炸时间延长至 2 分钟","如果灶具功率较小，食材下油锅后容易迅速降温，建议油温预热到 200 °C，并且分多批次油炸","务必去掉蟹胃（三角包）、蟹腮、蟹心（六角形白片）","裹淀粉的螃蟹下锅前务必擦干，热油遇水容易飞溅","死蟹绝对不能用（买来的就是冷冻的除外，但是解冻后未及时使用的也不行）","不与柿子、浓茶同食","痛风患者慎食","年糕切片后泡冷水，下锅前冲洗不容易粘锅，下锅后放在表面，沉入锅底容易糊锅","要是被螃蟹夹了或者烫伤了，先用冷水冲 15 分钟，严重的话及时就医，如果伤口比较深务必就医"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜酱香浓郁，蟹肉鲜甜微辣，土豆软糯、年糕 Q 弹，汤汁拌饭格外过瘾，属于一道适合聚餐的硬菜。它富含优质蛋白和多种微量元素，营养丰富。制作有一定难度，需处理活蟹、把控火候和调味比例，对新手略具挑战，预计全程约需 1 小时。"],"title":"肉蟹煲的做法"} +{"no":16,"id":"481669237fdeff7bf1f0fb5a5de5e00f","name":"芥末黄油罗氏虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["罗氏虾","黄油","芥末","白糖","生抽","蚝油","盐","料酒、朗姆酒或啤酒","香菜","蒜"]}]},{"text":"计算","content":["按照 1 盘的份量：",{"type":"list","items":["罗氏虾 1 斤多 广东市场价大概 40~45 一斤","黄油 约 20g","芥末 15g","白糖 3g","生抽 30g","蚝油 30g","盐 3g","料酒、朗姆酒或啤酒 15g 到 30g","香菜 5 条 切段","蒜 5 颗 剁成蒜蓉"]}]},{"text":"操作","content":[{"type":"list","items":["将罗氏虾剪掉头尾尖刺、触须和脚，剪刀把虾身开背，去除虾线。","提前搅拌好芥末酱汁：酱油、蚝油、芥末、盐、糖，搅拌均匀！","洗好香菜，切段备用。","罗氏虾沥掉水，锅中加入油，直接放入罗氏虾，中火，外表煎至金黄，捞出。","下入蒜蓉，大火，利用煎虾剩下的油继续煎炒蒜蓉，等到锅中白雾冒出，蒜蓉已经煎出香味，下虾和黄油，让虾充分吸收黄油香味","下入调好的酱汁，继续大火煮沸，翻炒虾，至酱汁收汁，加入酒（料酒、啤酒可以放 30g，朗姆酒味道浓郁放 15g 即可。）","在等酱汁稍微收汁，加入香菜翻炒两下，即可出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["酱汁提前调配好，黄油提前备好，防止中间备料耗时。","蒜蓉切记要等虾煎好后捞出再下，防止煎炒过久变黑，发苦。","如果不太能接受芥末就放少点，能接受就放多点，如果放多了，煮久一会儿，芥末味也会散去。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"芥末黄油罗氏虾","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/6f67662dfe13ec7507fb235519377d5c.jpg"},"这道菜以黄油与芥末的奇妙搭配为亮点，虾肉紧实弹嫩，酱汁浓郁辛香，是一道新派海鲜菜肴。虾肉富含优质蛋白和多种微量元素，营养均衡。制作难度适中，只要提前备好料、控制火候，新手也能成功。从处理活虾到出锅，大约需要 30 分钟。"],"title":"芥末黄油罗氏虾的做法"} +{"no":17,"id":"002791b8aaeb8c19f81c2efade765de8","name":"葱油桂鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["桂鱼","小葱","小米辣","姜","料酒","植物油","盐","蒸鱼豉油","蒸笼（含蒸锅）","清水","砧板","铁锅","塑料盘或塑料盆（腌鱼用）","一次性手套","厨房纸","蒸鱼盘子（能平放下一条鱼即可）","菜刀","削皮刀","防烫盘夹（或者防烫手套）"]}]},{"text":"计算","content":["这里以 2 份 为例进行编排。实际操作过程中，考虑到鱼肉本身的质感和鲜味会随着单条鱼的体积有所变化，建议大家在烹饪的时候尽量选择以 2 份 的量进行操作鲜味最佳",{"type":"list","items":["桂鱼 = 1 斤(500g)","小葱 = 1 根（长度为 30cm）","小米辣 = 2 个","姜 = 50g","料酒 = 25g","植物油 = 15g","盐 = 8g","蒸鱼豉油 = 10g","清水 = 5L"]}]},{"text":"操作","content":[{"type":"list","items":["去菜市场买已经处理好的鱼（自己处理的话最好不要内脏），将鱼身表面的所有鳞片刮干净","用厨房用纸将鱼肚子里的贴骨血和黑膜擦干净（帖骨血会影响口感，黑膜是鱼腥味的来源）","用菜刀在鱼身表面来回刮几次，将鱼身的黏液刮掉，进一步去除腥味，然后用清水将鱼内外冲洗干净","将鱼平放在砧板，使用厨房纸将鱼内外的水分擦干，然后鱼头朝左，尾朝右，从鱼鳃边开始，每隔 3cm 纵向划一刀，深度达到鱼的脊椎骨即可，另一面使用同样的处理方式","将鱼平放在盆中，确保盘中没有多余水分","取一块 50g 姜（鸡蛋大小），用削皮刀把表面的皮去除并洗干净，然后切成厚度为 3mm 的姜片","将小米辣洗干净、去蒂，切成厚度为 2mm 的小圆片（或切成 1mm 宽度的丝状）","将小葱洗干净，去除根须，切成 3cm 的小段，稍微粗一点的小葱，可以沿着小葱生长的方向沿中间劈开","加入 8g 盐，25g 料酒到盆中，带上一次性手套，然后对鱼进行全身按摩 1 分钟，确保鱼身每个部位都均匀涂抹了盐和料酒","按摩好鱼后，在鱼身的每一个刀口中塞入一片姜片，鱼肚子中放入 3 片姜片，腌制 10 分钟（建议不要腌制太久，否则鱼的鲜度降低）","在鱼腌制期间，在蒸锅中加入 5L 清水，烧开后，在蒸锅上放上蒸笼","鱼腌制好后，会析出水分，将多余水分和腌制用料酒、姜片倒掉，用清水冲洗干净鱼身和鱼肚，用厨房纸擦干鱼身和鱼肚","将鱼平放在蒸鱼盘中，重新在鱼身、鱼肚刀口处塞入姜片","然后将蒸鱼盘放入蒸笼中，盖上盖子，中火蒸 20 分钟","期间水蒸气会附着整个鱼和盘子上，凝结后形成鱼汤，出锅后千万不要倒掉这个汤，这个汤汁是鲜味精华","用防烫夹将蒸鱼盘夹出，在鱼身和鱼周围淋上 10g 蒸鱼豉油","然后在鱼身和周围均匀撒上小葱段和小米辣","在铁锅中倒入 15g 植物油，用中小火慢熬 5 分钟，不要用大火，否则油会挥发很快","将出锅后的热油均匀地慢慢地淋在鱼身上，鲜掉眉毛的葱油桂鱼就出炉啦！"]}]},{"text":"附加内容","content":["经过若干次测试，成功率 100%，这道菜容错性很高，无论是什么省份、什么口味的人都能兼容。另外，本套教程虽然叫葱油桂鱼的做法，但原料本身不仅限于桂鱼，可以用鲈鱼、多宝鱼等海鱼代替（淡水鱼本身寄生虫会比海鱼多一点，不建议使用淡水鱼，淡水鱼的做法请参考《红烧鱼》等教程），耦合性低、可扩展性强。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["葱油桂鱼是一道葱香浓郁、鱼肉鲜嫩的家常蒸菜，属于中式清淡口味，适合各地人群。桂鱼富含优质蛋白和不饱和脂肪酸，经过精细去腥处理，保留了鱼肉的鲜美与营养。做法对新手十分友好，容错性高，只要按步骤操作，基本零失败。从备料到出锅，全程大约需要 45 分钟。"],"title":"葱油桂鱼的做法"} +{"no":18,"id":"69651a4a0acfc5520941f32a67fc2c12","name":"葱烧海参","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["泡发好的海参",{"type":"image","text":"海参","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f92ac382f12fda565bed344ff737200e.jpeg"}],"大葱葱白"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["泡发好的海参（北极参） 4 个","大葱葱白 1 根大葱的葱白即可","食用油 20-25ml","蚝油 20g","生抽 5g","白糖 2g","淀粉 2g"]}]},{"text":"操作","content":[{"type":"list","items":["葱白切成 1cm 的段，备用。","海参切成 1cm 的段，备用。",["准备一个空碗，倒入 20g 蚝油， 10g 生抽， 2g 白糖，搅拌均匀。",{"type":"image","text":"料汁","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/017858e7cd2fd5c11e62166d3c84cc88.jpeg"}],"另一个空碗倒入淀粉，水，制备水淀粉，勾芡用。","热锅，锅内放入 20ml - 25ml 食用油。等待 10 秒让油温升高。",["放入葱白，调",{"type":"em","text":"小火"},"，注意不要让葱白变焦。大概煎 3-5 分钟即可。",{"type":"image","text":"葱白","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c9f995d781e230b515e52ee277b100c6.jpeg"}],"用筷子夹出葱白，放入盘中备用。",["倒入调好的料汁，炒香，",{"type":"strong","text":"等待 1 - 2 分钟"}," 。"],"放入切好的海参，翻炒 1 分钟",["加入 100 ml 的水， 中小火， ",{"type":"strong","text":"等待 5 分钟"}],"等待锅中汤汁快干的时候，加入水淀粉，加入前面取出的葱白",["在外观",{"type":"em","text":"呈粘稠状态"},"后关火，盛盘 ",{"type":"image","text":"葱烧海参-预览图-5","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/1a597ec10248d064ab8686eb9ff38d54.jpeg"}]]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察锅中的水量，如快见底的时候就直接接入水淀粉即可。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"葱烧海参-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/1a597ec10248d064ab8686eb9ff38d54.jpeg"},"这是一道经典的鲁菜家常烧制海味，以浓郁的葱香和软糯入味的海参为特色，汤汁稠亮咸鲜回甜。海参富含胶原蛋白与多种微量元素，对滋养身体很有益处。整体烹饪难度不高，但需提前花时间将干海参充分泡发，实际烧制过程约三十分钟即可完成，新手只要按步骤操作也容易成功。"],"title":"葱烧海参的做法"} +{"no":19,"id":"4b028d83d1fc29690551be6eabfd348d","name":"蒜蓉虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["海虾","蒜蓉酱","食用油","生抽"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["海虾 8 只","蒜蓉酱 50 g","食用油 20 ml","生抽 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["用刀从从虾头中间切开，切到距离虾尾 1 cm","将蒜蓉酱铺在虾身中间，放在盘子中","锅中倒入热水，将盘子放入锅中，大火蒸 3 分钟","烧热油，倒入虾盘中，倒入生抽"]},{"type":"image","text":"蒜蓉虾-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8e2b1bd5bf8fc3942e5d5c86dda35d53.jpeg"},{"type":"image","text":"蒜蓉虾-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/803a77e1c291ff78c1d0491fb45e8651.jpeg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道广东传统名菜以鲜香嫩滑著称，虾肉清甜弹牙，蒜香浓郁扑鼻。海虾富含优质蛋白和钙、硒等微量元素，搭配蒜蓉有助杀菌开胃。做法十分简单，处理虾、铺酱、蒸制、淋油几步即成，新手也能轻松驾驭，全程约需 15 分钟。"],"title":"蒜蓉虾的做法"} +{"no":20,"id":"4f42ff4ef572dc10af91cd804a081e67","name":"蒜香黄油虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大虾（推荐黑虎虾或基围虾）","无盐黄油（推荐安佳）","大蒜","白葡萄酒（可选）","柠檬","平底煎锅","厨房用夹"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 人食用。","每份：",{"type":"list","items":["大虾 8-10 只（约 200g）","无盐黄油 30g","大蒜 4 瓣（约 20g）","白葡萄酒 15ml（可选）","柠檬 1/4 个","橄榄油 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["大虾去头去壳留尾，用牙签挑去虾线，洗净后用厨房纸吸干水分","大蒜切成蒜末，备用","中火加热平底锅，放入 10ml 橄榄油","油热后放入大虾，每面煎 1-1.5 分钟至变色，取出备用","同一锅中加入黄油，融化后放入蒜末，小火炒香（约 30 秒）","如使用白葡萄酒，此时加入并煮至酒精挥发（约 1 分钟）","将虾放回锅中，与蒜香黄油酱汁翻炒均匀（约 1 分钟）","挤入柠檬汁，翻炒均匀后立即关火","装盘，淋上锅中剩余酱汁"]}]},{"text":"附加内容","content":[{"type":"list","items":["虾不宜过度烹饪，否则会变硬"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒜香黄油虾是一道经典的西式海鲜菜，虾肉鲜嫩弹牙，被浓郁的蒜香和黄油包裹，带有淡淡柠檬清香。虾肉富含优质蛋白，搭配黄油提供能量，适合快速补充营养。做法简单，只需几种常见食材，新手也能轻松上手，从备料到出锅大约二十分钟。",{"type":"image","text":"蒜香黄油虾","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/4cabe0f322b1c7fde28a9e941d6c79a1.jpg"}],"title":"蒜香黄油虾的做法"} +{"no":21,"id":"f584ce40ecbaedbf5db71231d672bc39","name":"蛏抱蛋","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蛏子","鸡蛋","食用油","洋葱","淀粉","生抽","鸡精","料酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["蛏子 200 g","鸡蛋 2 个","食用油 100 ml","洋葱 0.25 个","淀粉 20 g","生抽 5 ml","鸡精 5 ml","料酒 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["烧开水，将蛏子放入水中，水煮 2 分钟后，捞上来去壳，放入大碗","往大碗中加入洋葱、生抽、料酒、鸡精、生粉后，充分搅拌","往大碗中打入 2 个 鸡蛋，继续搅拌","起锅烧油，倒入碗中蛏子，煎炸至单面金黄后，翻面继续煎炸"]},{"type":"image","text":"蛏抱蛋-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8da3da23ca9315a13d3b62bcc830151b.jpeg"},{"type":"image","text":"蛏抱蛋-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3cb73be6c0cbb682dcbe888895034449.jpeg"},{"type":"image","text":"蛏抱蛋-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/6a4bed697c2fd9e2549ba961fe3019cb.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨","闽菜以甜为主，如果吃不惯的可以放弃白糖","可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蛏抱蛋是福建福州一带的传统家常菜，蛏肉裹着蛋液煎得外酥里嫩，带着洋葱和生抽的咸鲜香气。蛏子富含优质蛋白和锌、铁等微量元素，与鸡蛋搭配营养均衡。制作难度适中，需掌握煎炸火候但步骤不繁琐，预计 大约 30 分钟就能端上餐桌。"],"title":"蛏抱蛋的做法"} +{"no":22,"id":"535486e4c841b46267925a0ded216921","name":"酱炖蟹","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["螃蟹（首选河蟹，次选梭子蟹）","豆瓣酱","冰糖（可选）","老抽","菜油（未脱色的菜籽油，俗称“毛菜油”或“土菜油”，备选花生油）","番茄酱","料酒","老姜","小葱","鸡蛋（可选）","猪肉末（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["螃蟹 500 g（约 3-4 只中等河蟹）","豆瓣酱 30-50 g","冰糖 0-15 g","老抽 15 ml","菜油 20 ml","番茄酱 15 ml","料酒 5 ml","老姜 10 g","葱 10 g","鸡蛋 1 个（约 50 g）","猪肉末 50 g","水 500 mL"]}]},{"text":"操作","content":[{"type":"list","items":["把螃蟹刷洗干净，然后在砧板上对半劈开","锅里下菜油，放入姜末和豆瓣酱爆香，加入冰糖炒化，直到冒小气泡就盛出","在盘子里铺上一层酱，然后把切好的螃蟹切开面朝下，整齐排放在酱上","放点葱段和姜片，建议敲个鸡蛋或在盘底铺肉末","上锅蒸 10-12 分钟"]}]},{"text":"附加内容","content":[{"type":"list","items":["咸口放 50 g 豆瓣酱，甜口减少豆瓣酱的用量并加入冰糖和番茄酱","出锅后再撒上一点葱花会更香也更好看",["参考资料：",{"type":"link","text":"秋风起，平湖这道美味很下饭_潮新闻官网","href":"https://tidenews.com.cn/news.html?id=2925971"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜是浙江平湖地区的秋日限定咸鲜风味，蟹黄绵润裹着酱香，蟹肉清甜，汤汁拌饭一绝。富含优质蛋白和微量元素。难度适中，适合有基础的新手，从准备到出锅大约 30 分钟。"],"title":"酱炖蟹的做法"} +{"no":23,"id":"ec12c47eb0702bb6d0466fb4b0811077","name":"阳朔啤酒鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["剑骨鱼或鲤鱼（约 1.5 斤，让店家处理内脏，但",{"type":"strong","text":"不要刮鱼鳞"},"）"],"漓泉啤酒（一瓶，约 330ml，桂林本地啤酒，最正宗）","番茄（2 个）","青椒（2 个）","红椒（1 个）","大蒜（5-6 瓣）","生姜（1 块）","葱（2 根）","桂林辣椒酱","料酒","生抽","老抽","白糖","食盐","食用油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["剑骨鱼或鲤鱼 1 条（约 750g，不去鳞）","料酒 15ml","漓泉啤酒 330ml（1 瓶）","番茄 2 个（约 300g）","青椒 2 个（约 150g）","红椒 1 个（约 80g）","大蒜 6 瓣（约 30g）","生姜 1 块（约 20g）","葱 2 根（约 40g）","桂林辣椒酱 15g","生抽 15ml","老抽 5ml","白糖 5g","食盐 5g","食用油 30ml"]}]},{"text":"操作","content":[{"type":"list","items":["鱼处理好内脏，保留鱼鳞，清洗干净，从腹部剖开成两半（背部相连），用 15ml 料酒、姜片、食盐 3g 腌制 15 分钟","番茄切块，青椒红椒切块，大蒜拍碎，生姜切片，葱切段（葱白葱叶分开）","用姜片擦拭锅底，热锅后倒入 30ml 食用油，油热后放入鱼（鱼皮朝下），煎至两面金黄、鱼鳞酥脆，盛出备用","锅中留底油，放入葱白、姜片、蒜瓣爆香","加入 15g 桂林辣椒酱，炒出红油","放入番茄块，翻炒至番茄出汁变软","倒入整瓶啤酒，加入 15ml 生抽、5ml 老抽、5g 白糖、5g 食盐，搅拌均匀","放入煎好的鱼，大火烧开后转中小火，盖上锅盖焖煮 15-20 分钟","开盖，放入青椒红椒块，继续煮 3-5 分钟","大火收汁至汤汁浓稠，撒上葱叶段，出锅装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["鱼鳞是这道菜的关键特色，一定要保留，煎炸后会变得酥脆可口","鱼剖成两半更容易煎透入味，比整条划刀效果更好","正宗做法使用桂林辣椒酱（非郫县豆瓣酱），搭配漓泉啤酒，没有桂林辣椒酱可以用蒜蓉辣酱代替","番茄要炒软出汁，这样汤汁更浓郁","汤汁不要收太干，留一些拌饭或拌面非常好吃",["参考资料：",{"type":"link","text":"阳朔啤酒鱼的做法","href":"https://www.bilibili.com/video/BV1rt4y1976z"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"阳朔啤酒鱼成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/da0e297a6dae17d19091a0a6dbda6980.png"},{"type":"image","text":"阳朔啤酒鱼参考图","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3341616afab897dc0a17ca7688c32e79.jpg"},"阳朔啤酒鱼是广西阳朔的地方名菜，选用漓江鲜鱼带鳞煎制，以啤酒代水焖煮，鱼鳞酥脆、鱼肉鲜嫩，啤酒香与番茄微酸交融，风味浓郁独特。鱼肉富含优质蛋白和矿物质，搭配番茄、辣椒，维生素丰富且开胃助食。制作难度中等，对新手稍具挑战，但跟着步骤操作也能成功，预计 30 分钟即可完成。"],"title":"阳朔啤酒鱼的做法"} +{"no":24,"id":"b9afa3fd6ec09859f66582bf24c8c724","name":"香煎翘嘴鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["翘嘴鱼（肉食性鱼类，肉细腻，口感好）","姜","葱","蒜","青椒","香菜","老抽","白糖","豆瓣酱","料酒","生抽","盐"]}]},{"text":"计算","content":["注：这个量大概是 2-3 个人的量","每份：",{"type":"list","items":["翘嘴鱼：2 斤最佳","姜沫：20g","葱：半根（50 克）","蒜：4 个","香菜：个人口味","老抽：2ml（不太喜欢重口的可以不放）","白糖：10g","干辣椒：4-6 个（根据个人口味选择）","料酒：100ml","生抽：4ml","盐：约 50g 用于腌制鱼","食用油：100ml"]}]},{"text":"操作","content":[{"type":"list","items":["鱼开背杀好（让卖鱼的杀好，千万不要剖腹杀鱼，切记是开背），清洗干净","鱼表面用盐涂抹均匀，倒入料酒约 80ml,姜末 20g，放入冰箱保鲜层进行腌制 1-2 天","取出腌制好的鱼，用绳挂起晾晒至半干（约 1-2 天，具体时间需结合气温与阳光）","食用前请将鱼用清水清洗，沥干水分（防止水遇油飞溅）","开大火将锅烧热，迅速改小火，锅中放油，尽量保持整个锅表面有油，将鱼沿锅边划入锅内（先煎鱼背面）","鱼入锅后（和翻面后），不要着急移动鱼的位置（此时容易破皮），煎约 30 秒后，尝试晃动锅","背面煎约 1 分钟后，翻面煎约 1-2 分钟，煎至两面金黄","等两面都煎好时，把鱼推向锅边一点，留点空间放入豆瓣酱炒香味，放入姜蒜，","炒出佐料香味后，加入料酒，生抽，老抽，倒入热水，水量和鱼平齐或者少点","此时改中大火，煮 5-10 分钟，后放入青椒断，白糖，鸡精，十三香，陈醋","改小火 2-5 分钟，放入葱，香菜，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["切记鱼是开背杀，腌制时，鱼表面涂抹均匀食盐即可，腌制时间，晾晒时间 1-2 天即可","煎鱼全程小火，刚入锅时不要移动鱼，会破皮","青椒断放入后注意观察熟透程度，里面的青椒很好吃，另外香菜最后放","注意火候的切换，豆瓣酱，白糖的调鲜效果，与陈醋的增香效果"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香煎翘嘴鱼","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/01a5aa8de3ff3df89d3ed796d3607cba.jpeg"},"香煎翘嘴鱼是一道风味浓郁的家常河鲜，鱼身经腌晒后干香紧实，煎至外皮金黄酥脆，肉质细腻咸鲜，带着豆瓣与青椒的微辣回甜。鱼肉富含优质蛋白和不饱和脂肪酸，营养易吸收。制作需要提前腌晒两到四天，烹饪时间约半小时，煎鱼时需耐心控火，对新手稍有挑战，但成菜后香气扑鼻，格外下饭。"],"title":"香煎翘嘴鱼的做法"} +{"no":25,"id":"0a96f985a278425218b7cd2fb97d9d3d","name":"鲤鱼炖白菜","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["食用油","姜","蒜","鲤鱼","白菜心/娃娃菜","盐","老抽","生抽","桂皮","八角","郫县豆瓣酱","干辣椒（不吃辣可以不放）"]}]},{"text":"计算","content":["注：调料根据鱼的大小进行换算。","每份：",{"type":"list","items":["食用油：10ml","姜：3 片","蒜：3 瓣（切成块）","鲤鱼：1.2 斤（清理过的）","娃娃菜：13 片（可以多放一些，一顿就缩小了）","盐：5-8 克","老抽：3ml","生抽：6ml","桂皮：1 块","八角：3 个","郫县豆瓣酱：20 克","干辣椒：4-6 个（根据个人口味选择）"]}]},{"text":"操作","content":[{"type":"list","items":["鲤鱼清洗干净，改刀（在鱼身上多划几个伤口，方便入味）","娃娃菜清洗干净放入盘中备用","锅中加油，等油热放入“少盐” “姜” “蒜” “郫县豆瓣酱” “桂皮” “八角” 炒出香味","把鱼放锅里煎（3 分钟）每（30 秒）需要翻面","加入“水”（水量尽量和鱼平齐，可以少一点点） 放入 “生抽” “老抽” “娃娃菜”","大火炖 15-20 分钟，汤汁快干时添加 “盐” 即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["也可以放一些粉条，粉条先凉水/热水，需要泡软，可以和娃娃菜一起放入"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鲤鱼炖白菜","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/61eca8082154b6cf06ca25c7e37beb29.jpeg"},"鲤鱼炖白菜是一道鲜香浓郁的家常炖菜，鱼肉软嫩入味，白菜清甜吸汁，属于典型的北方风味。鲤鱼富含优质蛋白和不饱和脂肪酸，搭配白菜提供膳食纤维和维生素，营养均衡。制作过程需要煎鱼和炖煮，有一定难度但不算复杂，适合有基础烹饪经验的朋友尝试，从备料到出锅大约需要 40 分钟。"],"title":"鲤鱼炖白菜的做法"} +{"no":26,"id":"879344dba80275ba1a30a8c204c1f6cd","name":"鳊鱼炖豆腐","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鳊鱼（鱼可以让摊主帮忙处理好）","老豆腐","姜","葱","蒜","老抽","桂皮（可选）","冰糖","干辣椒（不吃辣可以不放）","料酒","生抽","盐","八角（可选）","香叶（可选）","热水"]}]},{"text":"计算","content":["注：这个量大概是 2-3 个人的量","每份：",{"type":"list","items":["鳊鱼：550 克","老豆腐：400 克","姜：5 片","葱：半根（50 克）","蒜：4 个","老抽：2ml（不太喜欢重口的可以不放）","桂皮：1 块","冰糖：5 块","干辣椒：4-6 个（根据个人口味选择）","料酒：5ml","生抽：4ml","盐：5-8 克（根据个人口味选择）","八角：1 个","香叶：1-3 片","食用油：10ml","热水：400 克"]}]},{"text":"操作","content":[{"type":"list","items":["鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟","老豆腐切块后放入水中备用","锅中加油，可以放点盐在锅里，防止煎鱼的时候粘锅，把腌制的鱼用厨房纸擦干水分，把鱼放到锅中，两面都煎一下","等两面都煎好时，把鱼推向锅边一点，留点空间放入葱姜蒜，干辣椒，香叶，八角炒出味道","炒出佐料香味后，加入料酒，生抽，老抽，冰糖，桂皮，倒入热水，水量和鱼平齐或者少点","大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火","小火烧 10-15 分钟，然后大火收点汁，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["鱼的两面，各煎 2-4 分钟即可","煎鱼的时候全程中小火","最后出锅时，加入一些切碎的大蒜，味道会更好"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鳊鱼炖豆腐","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/6803365b5b4607e6563a98c570f70d8d.jpg"},"鳊鱼炖豆腐是一道家常红烧菜，鱼肉鲜嫩入味，豆腐饱吸汤汁，咸鲜微辣。鳊鱼富含优质蛋白和不饱和脂肪酸，豆腐则提供植物蛋白和钙质，搭配起来营养均衡。制作难度适中，煎鱼时稍需耐心防粘，整体步骤清晰，新手也能尝试。从备料到完成约需 40 分钟。"],"title":"鳊鱼炖豆腐的做法"} +{"no":27,"id":"3a48e3a8e2d2c486a253599e937c16f7","name":"黄油煎虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲜虾（强推肉质紧实的九节虾，普通明虾也可以）","黄油（推荐安佳，一次用一小盒 7g）","黑胡椒粒（瓶磨的那种）","生抽","盐","白糖","米酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜虾 300g","黄油 7g","黑胡椒粒 大概 15ml","食用油 45ml","生抽 10ml","米酒 5ml","白糖 10ml","盐 2.5ml"]}]},{"text":"操作","content":[{"type":"list","items":["鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用","调制酱汁：小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用","中大火热锅，热锅内放入食用油，等待 10 秒让油温升高","虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒","虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒","大火翻炒 15 秒收汁即可装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["虾开背才更好入味，不过处理时切记切记小心用刀，新手容易伤到手",[{"type":"link","text":"冯小厨的菜谱","href":"https://www.bilibili.com/video/BV1g541177cd"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"黄油煎虾-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e07c5a7a25f9d5bb8e0a39a6cd0b2cfe.jpg"},"黄油煎虾是一道风味浓郁、虾肉鲜嫩弹牙的家常海鲜菜。鲜虾富含优质蛋白和钙、锌等矿物质，搭配黄油增添了奶香与能量。制作相对简单，只需耐心处理活虾，新手也能顺利上手，总耗时约一小时。"],"title":"黄油煎虾的做法"} +{"no":28,"id":"16254caa4ca8ccc3da3423a945b50677","name":"吐司果酱","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜吐司","果酱","面包机"]}]},{"text":"计算","content":[{"type":"list","items":["吐司两片","果酱足够涂满一面吐司的量"]}]},{"text":"操作","content":[{"type":"list","items":["将吐司放入面包机","设置好档位,时间到了会自动弹出","两分钟后吐司加热完成弹出","先取出一片吐司,涂满果酱再盖上另一片吐司即可","用餐巾纸包一下可以边走边吃也可以吃完再出门"]},"两分钟快速搞定,操作很简单,味道十分美味,十分适合程序员。耗时短,不会产生额外垃圾,也不需要清洗工具什么的。"]},{"text":"附加内容","content":["面包机一般不会超过一百块,吐司去楼下超市或美团买菜送上门,一般一包十块钱八片,保质期比较短,很干净卫生。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道极简快手早餐，烤至微脆的吐司夹入甜香果酱，外脆内软，方便随身携带，属于典型的便捷西式简餐。主要提供碳水化合物和糖分，能快速补充晨间能量。操作几乎零门槛，非常适合不擅烹饪的忙碌新手。从准备到完成只需大约 2 分钟，无需开火，也几乎不用清洗厨具。"],"title":"吐司果酱的做法"} +{"no":29,"id":"4d97db0778bb6123d340463d9c94ba3f","name":"太阳蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","盐","油","分可控火候微波炉或不可控火候微波炉（定义和分辨方式请见附加内容）","筷子或牙签"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋的用量为 1 个。","盐的用量为 1 g 每个鸡蛋。","油的用量为 5 mL 每个鸡蛋。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"可控火候微波炉"},{"type":"list","items":["准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。","取出一个鸡蛋，打入小碗。","蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。","放入微波炉，中火 3 分钟。"]},{"type":"heading","text":"不可控火候微波炉"},{"type":"list","items":["准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。","取出一个鸡蛋，打入小碗。","蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。","放入微波炉，1 分钟。","while（太阳蛋 否 大面积成固体状） 用微波炉打(30s);"]}]},{"text":"附加内容","content":["while（太阳蛋的熟度 不符合 个人口味） 用微波炉打（1 分钟）;",{"type":"list","items":["不可控火候微波炉：","定义： 即无法控制火候仅能控制时长的微波炉。","辨别方法： 若在微波炉操作面板上无法找到小火，中火， 大火等字样即为不可控火候微波炉","可控火候微波炉：","定义：即能控制火候又能控制时长的微波炉，","辨别方法： 若在微波炉操作面板上能找到小火，中火，大火等字样即为可控火候微波炉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["太阳蛋是一道用微波炉快速制成的家常早餐。口感嫩滑，蛋清凝固、蛋黄微溏，属于典型的快手菜。鸡蛋富含优质蛋白和多种维生素，易于消化吸收。做法非常简单，对新手友好。使用可控火候微波炉只需 3 分钟就能完成，不可控火候的也仅需几分钟反复加热。"],"title":"太阳蛋的做法"} +{"no":30,"id":"2a7576aa764eca5b6fb106f9dcab14d5","name":"完美水煮蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜鸡蛋（推荐 AA 级）","100°C 沸水锅（直径≥ 15cm）","30°C 温水锅（直径≥ 15cm）","定时器","漏勺"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡蛋 1 个（约 60g ）","100°C 沸水 1500ml","30°C 温水 1500ml"]}]},{"text":"操作","content":[{"type":"list","items":["准备两锅水： A 锅维持 100°C 沸水， B 锅维持 30°C 温水","用漏勺将鸡蛋放入 A 锅，启动定时器",["精准",{"type":"strong","text":"每 2 分钟"},"将鸡蛋转移至另一锅水"],"重复转移操作共 16 次（总时长 32 分钟）","最后一次转移后，在 B 锅静置 30 秒","立即放入冰水（ 0 摄氏度）终止加热（维持 30 秒）","剥壳时从钝端气室处开始，沿纵轴剥离蛋膜"]}]},{"text":"附加内容","content":[{"type":"list","items":["关键参数：","蛋黄中心温度：67±1°C","蛋白分层温度：","外层：100°C→87°C","中层：87°C→55°C","内层：55°C→30°C","营养优势：多酚含量比传统煮法高 23%"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"完美水煮蛋","href":"https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yBdnK.img?w=768&h=512&m=6"},"这是一道通过科学家研发的循环水煮法制成的鸡蛋，蛋黄绵密细腻，蛋白均匀凝固，口感层次分明。它保留了更多营养素，多酚含量比传统煮法高 23%，蛋白质丰富。制作难度较高，需精准控温并反复转移，预计制作时长约 35 分钟。"],"title":"完美水煮蛋的做法"} +{"no":31,"id":"1deba890df6738914baee715a5bef4c8","name":"微波炉荷包蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","芝麻油","盐"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人早饭佐餐。","每份：",{"type":"list","items":["鸡蛋 2 个","饮用水 35ml","芝麻油 3ml","盐 0.8g"]}]},{"text":"操作","content":[{"type":"list","items":["将鸡蛋打入小碗中，用筷子在所有鸡蛋黄上扎 2 个洞，避免加热弄脏微波炉","然后向碗内倒入常温饮用水","再向碗内倒入食用盐","最后加入芝麻油","将放好材料的碗放入微波炉中，高火加热 80 秒","到达设定时间后，使用抹布垫着手取出成品"]}]},{"text":"附加内容","content":[{"type":"list","items":["微波炉加热前，如果想进一步避免蛋黄和蛋白溅射，可以在碗上盖个盖子避免弄脏微波炉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["微波炉荷包蛋是一道便捷的家常快手菜，蛋白嫩滑、蛋黄软糯，带有芝麻油的清香。鸡蛋富含优质蛋白质和卵磷脂。做法极其简单，新手也能轻松掌握，从准备到出锅仅需约 2 分钟。"],"title":"微波炉荷包蛋的做法"} +{"no":32,"id":"ca9fa5082f00d70b402964ecaf8246b6","name":"微波炉蒸蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","温水或高汤","食盐","生抽（可选）","香油","耐热碗","保鲜膜或微波炉专用盖"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 2 个（约 100g 蛋液）","温水或高汤 100-120ml（蛋液体积的 1.0-1.2 倍）","食盐 1g","生抽 2ml（可选）","香油 几滴（出锅用）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["将鸡蛋打散，加入温水/高汤、盐、生抽，轻轻搅匀，尽量不要起泡。","将蛋液过筛倒入耐热碗中，表面若有气泡可用牙签轻戳。","覆盖保鲜膜并扎 8-10 个小孔，或使用微波炉专用盖（留缝隙）。","放入微波炉中加热：","700W：1 分 30 秒 → 视情况再加热 20-30 秒至表面刚凝。","600W：约 1 分 40 秒–2 分 10 秒。","800W：约 1 分 10 秒–1 分 40 秒。","加热完成后取出静置 1 分钟，让余温使中心完全熟化。","淋上香油，撒葱花即可食用。"]},"> 不同功率和容器会影响时间，建议第一次尝试时少量多次加热，找到适合自己设备的最佳时长。"]},{"text":"附加内容","content":[{"type":"list","items":["水温应在 40–50℃ ，不宜过热。","蛋液与水比例控制在 1:1 至 1:1.2 之间口感最佳。","覆盖保鲜膜并扎孔能防止表面爆开或出现蜂窝。","过筛可显著提升细腻度。","若表面鼓泡或出水，说明加热过头，下次缩短时间即可。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道用微波炉快速制作的嫩滑蒸蛋，口感细腻如布丁，属于家常快手菜。富含优质蛋白，易于消化吸收，很适合作为早餐或轻食。制作非常简单，新手也能轻松上手，全程约 10 分钟即可完成。"],"title":"微波炉蒸蛋的做法"} +{"no":33,"id":"8421677b9d5f268123e2a3f141facb40","name":"微波炉蛋糕","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["微波炉","能放进微波炉的容器","黄油","面粉","泡打粉（不加吃着像饼）","鸡蛋"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋🥚 1 个","面粉🍚 15g","泡打粉🍚 2.5g","白（红）糖🍬 10g","盐🧂 1g"]},"（口味可选）",{"type":"list","items":["咖啡粉☕","巧克力🍫","麦片🍿","牛奶🥛","坚果🥜","饼干屑🍪","香蕉🍌","非黑暗料理🍆"]}]},{"text":"操作","content":[{"type":"list","items":["加入以下食材，注意不要超过容器的 3/4",["挖半个鸡蛋大的黄油放进容器, 在微波炉",{"type":"strong","text":"加热 15 秒"},"至融化"],["将",{"type":"strong","text":"巧克力/香蕉"}," 融化/搅碎成 ",{"type":"strong","text":"颗粒/糊状"}],"打入一个鸡蛋并打散搅和","15g 白（红）糖（甜党可以多加些） （见附 4）",["加入 1g 盐 (",{"type":"strong","text":"如果后续的口味食材含盐需自己斟酌"},")"],"加入 2.5g 泡打粉","加入 15g 面粉（筋度没太大影响）",[{"type":"strong","text":"加入任何喜欢的口味食材!"},"（坚果与饼干等干食材不是现在放）"],"搅和至看不见干粉的稠酸奶状","加入可选的干燥食材（不包括冲泡粉）在顶端","夸赞一下自己🥰",["微波炉（高火）加热 ",{"type":"strong","text":"1分钟"}," （至蓬松蛋糕形态）"],"取出杯子（烫手啊啊啊啊↑）并拍朋友圈就可以吃了"]}]},{"text":"附加内容","content":[{"type":"list","items":["在夸赞自己之前的操作可以重复多遍做出更大的蛋糕","泡打粉用来让蛋糕更蓬松 大多不含铝 几块钱一包 可以买了在家备着",["在 ",{"type":"strong","text":"加入任何喜欢的口味食材！"}," 这一步骤中 若加入",{"type":"strong","text":"液体"},"（如牛奶） 请务必确保下一步可以搅和成",{"type":"strong","text":"稠酸奶状"}," 建议少量多次加入以防止水分过量而导致成品湿瘪"],[{"type":"strong","text":"食材不要超过容器的3/4!!"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["微波炉版的快手蛋糕，口感松软香甜，是一道零基础也能轻松上手的家庭甜点。以鸡蛋、面粉为基础，搭配黄油提供能量和浓郁香气，糖分快速补充体力，加入坚果或水果还能增加膳食纤维和维生素。仅需准备少数材料，借助微波炉高火一分钟即可完成，从备料到品尝最快仅需 2 分钟，新手约 20 分钟即可搞定。"],"title":"微波炉蛋糕的做法"} +{"no":34,"id":"3b843a0720bba7bfdbe659cbfd5cd7f5","name":"意式香肠北非蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["意式猪肉香肠（去肠衣）、辣香肠 (Chorizo) 或切块的午餐肉","百味来 (Barilla) 拿坡里意面酱 (Napoletana Sauce)","鸡蛋","甜椒（青椒或红椒皆可）","洋葱","橄榄油","帕马森干酪（可选）","新鲜欧芹（可选）","干辣椒碎（可选）","面包（推荐酸面团面包 Sourdough、恰巴塔 Ciabatta 或厚切吐司）","宽口平底锅（带锅盖）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["肉类（香肠/午餐肉）：100g - 150g","百味来拿坡里意面酱：1 罐（400g，提供基本的番茄、洋葱和香草风味）","鸡蛋：3 - 4 个","甜椒：半个（切细丝）","洋葱：半个（切小丁）","橄榄油：10ml - 15ml（用于炒菜）"]}]},{"text":"操作","content":[{"type":"list","items":["将意式猪肉香肠去肠衣备用；洋葱切小丁；甜椒切细丝。","在宽口平底锅中倒入 10ml - 15ml 橄榄油，中火加热。","放入处理好的香肠或午餐肉，翻炒至边缘金黄酥脆（如果使用生香肠，翻炒时用勺子将其捣碎变色）。","将洋葱丁和甜椒丝加入锅中与肉一起翻炒，持续翻炒 4 - 5 分钟，直到蔬菜变软，洋葱呈半透明状。","倒入百味来拿坡里意面酱，搅拌均匀。将火调至中低火，保持微沸炖煮 2 - 3 分钟。（如果酱汁看起来太稠，可以加入 15ml 水）。","用勺子的背面在锅内的酱汁中挖出 3 - 4 个小“坑”。","依次小心地将鸡蛋打入每个坑中。",["盖上平底锅的盖子，利用蒸汽焖熟蛋白。等待 3 - 5 分钟。",{"type":"strong","text":"注意：请频繁检查状态"},"。当蛋白变得不透明且凝固，但轻轻摇晃平底锅时蛋黄仍能晃动（溏心状态）时即可结束这一步。"],"关火。根据个人喜好撒上磨碎的帕马森干酪、新鲜欧芹或干辣椒碎。","将平底锅直接端上桌，配以硬壳面包蘸取蛋黄与酱汁食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"肉类选择建议："}],[{"type":"strong","text":"意式香肠"},"：最能体现正宗风味（推荐寻找配料中含有小茴香籽/Fennel seeds 的香肠）。"],[{"type":"strong","text":"午餐肉"},"：带来咸香、怀旧的口感，并且表面能煎得微脆。"],[{"type":"strong","text":"辣香肠 (Chorizo)"},"：若喜欢烟熏、辛辣的口感，并且能将底油染成诱人的红色，这是最好的选择。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["意式香肠北非蛋是一道浓郁鲜香的地中海风味料理，溏心蛋卧在酸甜的番茄肉酱里，搭配脆面包蘸食，口感丰富。主要食材提供优质蛋白质，番茄、甜椒和洋葱带来维生素与膳食纤维。制作不难，只需注意焖蛋火候，全程约 30 分钟即可上桌。"],"title":"意式香肠北非蛋的做法"} +{"no":35,"id":"e017aabce33a846c3bcb52011398589e","name":"手抓饼","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["普通面粉","开水","冷水","食用油","盐","鸡蛋","生菜","火腿","芝士片"]},"---"]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1~2 人食用。","总量（按每份）：",{"type":"list","items":["面粉 200 克","开水 100 毫升","冷水 50 毫升","食用油 15 毫升","盐 3 克","鸡蛋 1 个","生菜 30 克","火腿 30 克","芝士片 1 片"]},"---"]},{"text":"操作","content":[{"type":"list","items":["面粉放入碗中，加入开水搅拌成絮状，再加入冷水揉成光滑面团，覆盖湿布静置 20 分钟。","面团分成每份约 100 克，搓圆，擀成薄片。","表面均匀涂抹食用油，撒上盐，卷成蜗牛状，松弛 10 分钟。","面团再次擀成薄饼，厚度均匀。","热锅中倒入油，小火煎至两面金黄起泡。","煎好的饼依次铺入煎蛋、生菜、火腿、芝士片等配料，卷起即可。"]},"---"]},{"text":"附加内容","content":[{"type":"list","items":["使用开水与冷水混合和面，有助于提升饼皮柔韧度。","面团醒发时间不宜少于 20 分钟，否则不易擀薄。","可根据个人口味增减配料，建议配料总重控制在 100 克以内。","剩余生饼皮可冷藏保存 24 小时，使用时回温擀平即可。"]},"---","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["手抓饼外酥里软，层次分明，是深受喜爱的家常面点。饼皮用半烫面制作，柔韧有嚼劲，搭配鸡蛋和蔬菜，营养均衡。做法对新手很友好，从和面到出锅大约只需 40 分钟，非常适合忙碌的早晨。","---"],"title":"手抓饼的做法"} +{"no":36,"id":"20b02c3ad9abfb81b7f3e1e5bf1b6b8d","name":"桂圆红枣粥","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["糯米（或大米）","红枣","桂圆"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["糯米 100g","红枣 15 颗","桂圆 15 颗"]}]},{"text":"操作","content":[{"type":"list","items":["将桂圆肉扒出，用清水洗两次，放入碗中浸泡 10 分钟","红枣用清水洗两次，放入碗中浸泡 10 分钟","糯米放入电饭锅中，清水淘米两次后，加入 2000ml 水","将桂圆和红枣加入电饭锅","打开电饭锅煮饭模式，1 小时后粥成"]}]},{"text":"附加内容","content":["对粥的稀稠程度有不同喜好的朋友可以酌情增加或减少水的用量，煮出来的粥是甜的，可以通过控制加入桂圆的数量控制甜度","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道甜香软糯的中式传统粥品。以糯米、红枣和桂圆同煮，自带甘甜，暖身暖胃。有补血安神、健脑益智、补养心脾的食养效果。做法非常友好，新手也能轻松掌握，从准备到粥香满屋大约需要 70 分钟。"],"title":"桂圆红枣粥的做法"} +{"no":37,"id":"fcbe4fc6ed0d3dceece49a272d1d6f5e","name":"水煮玉米","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜玉米","放得下玉米的锅","水","盐","糖（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["一个带皮玉米","淹过玉米约半节指头的水","煮玉米的时候，开始和淡盐水，差不多 2 克盐加 50ml 的水","根据口味选择加或者不加糖（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将新鲜玉米剥去外皮，剩部分玉米皮入锅","加入淹过玉米约半节指头的水，加盐和糖","水煮开之后转至小火，加盖继续煮 15-20 分钟，玉米煮久点没事。","煮熟后沥干水分，冷却后食用。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["水煮玉米是一道家常快手菜，口感清甜软糯。新鲜玉米带皮煮制，保留原香，加入盐和糖更能提味。它富含膳食纤维、维生素与碳水化合物，能为身体提供饱足感。做法极其简单，新手也能轻松上手，从准备到上桌只需大约 15 分钟。"],"title":"水煮玉米的做法"} +{"no":38,"id":"104c1ded1e8610d24bbaabc9997cc9d9","name":"温泉蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"主食材"},{"type":"list","items":["鸡蛋"]},{"type":"heading","text":"必备工具"},{"type":"list","items":["厨房用温度计（尽量选用带有夹子的温度计）","杯子（无特定要求，只要是杯子就行）"]},{"type":"heading","text":"副食材"},"额外用作点缀的食材，可选",{"type":"list","items":["昆布酱油（一种日式的少盐酱油，用于为温泉蛋调味）","香葱"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋的用量为 1 个，按照您的食量和锅的大小计算。"]}]},{"text":"操作","content":[{"type":"heading","text":"煮蛋"},{"type":"list","items":["在锅中盛装一定量自来水，确保水面没过约鸡蛋 3cm，水中插入温度计",["开火或打开电磁炉，逐渐调整电磁炉功率或火苗大小，使得水温保持在 ",{"type":"strong","text":"70 摄氏度"}],"将鸡蛋放入锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动",["保持当前温度 ",{"type":"strong","text":"25 分钟"}],"准备一杯冰水",["捞出鸡蛋，并立刻放入冰水中，",{"type":"strong","text":"等待 3 分钟"}],"将鸡蛋打入小碗，完成制作"]}]},{"text":"附加内容","content":[{"type":"heading","text":"流程图解"},"``` mermaid","graph TD","A[锅中加水，插入温度计] --> B[控制水温到70℃]","B --> C[放入鸡蛋，保持水温为70℃ 25分钟]","B --> D[准备冰水]","C --> E","D --> E[鸡蛋捞出放入冰水，等待3分钟]","E --> F[鸡蛋打入小碗]","```",{"type":"heading","text":"备注说明"},{"type":"list","items":["若使用机械式温度计（无需供电）则温度计探头需没入水中至少 6cm，若使用电子温度计则无特殊要求","锅可以采用稍厚的锅，方便控制温度","虽然 70 摄氏度 25 分钟已经完全可以杀死沙门氏菌，但还是要尽量少吃，或购买正规可生食鸡蛋制作"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["温泉蛋源自日本，蛋白呈半流动凝乳状，蛋黄却温润凝固，口感滑嫩细腻，与溏心蛋恰好相反。鸡蛋富含优质蛋白、卵磷脂和多种维生素，营养十分全面。制作时需要借助温度计将水温控制在 70℃，虽然对温度稍有要求，但步骤简单，耐心等待约半小时便能完成。佐以昆布酱油和葱花，鲜香清爽，是一道轻松上手的小食。"],"title":"温泉蛋的做法"} +{"no":39,"id":"1ac71e469ca48c46d9282922a0623c84","name":"溏心蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","电锅","水","秒表（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 1 颗或更多（只要您的电锅装得下，不管有几颗鸡蛋都可以）","淹过鸡蛋约 2 公分的冷水"]}]},{"text":"操作","content":[{"type":"list","items":["将鸡蛋放入电锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动","倒入淹过鸡蛋约 2 公分的冷水","开盖，使用最大功率加热至水滚起（大约 85 - 95 度，稍微滚动，不需完全沸腾）","关火，盖上盖子，让鸡蛋静置。","想要中央有流动的蛋黄，需静置 6 分钟","若想要完全煮熟的易碎蛋黄，需静置 10 分钟","沥干水分，用冷水冲洗鸡蛋约 1 分钟，即可去壳食用。"]}]},{"text":"附加内容","content":["如果觉得鸡蛋不够熟的小伙伴可以依照自己的喜好添加更多的水。",[{"type":"strong","text":"警告"}," 溏心蛋有沙门氏菌感染的风险。不建议静置 5 分钟以内。"],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道用普通电锅就能轻松做出的家常蛋料理，蛋黄呈现流动的溏心状态，口感嫩滑香醇。每颗鸡蛋提供约 6 克优质蛋白质，尤其适合健身人群补充营养。制作过程简单明了，只要掌握好加热和静置的时间，新手也能快速上手，全程仅需 大约 15 分钟。"],"title":"溏心蛋的做法"} +{"no":40,"id":"6bc7a113258541b2ec538f627ccd864a","name":"煎饺","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["饺子（速冻水饺）","芝麻、葱花（切段）或其他配料"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["饺子一包 （根据个人食量选择， 约 10 - 15 个）"]}]},{"text":"操作","content":[{"type":"list","items":["取出平底锅（不沾平底锅最佳）","加入 10ml - 15 ml 食用油","开火，放入饺子（尽量平均铺开，不宜堆叠）","立刻加入清水，水线没过饺子平均高度的 1/2","盖上锅盖（此时炉灶应该处于大火）","等待 8 - 10 分钟","当锅中水分仅剩 2mm 时， 转中火开始煎制","当水分全部蒸发后，摇晃平底锅使饺子受热均匀","放入黑芝麻和葱花再焖 10s","1 - 2 分钟夹出一个饺子观察底部，若出现金黄色脆皮立即取出"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需时刻观察锅内情况，切记不可分神玩手机。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["煎饺是一道底部金黄酥脆、内馅鲜嫩多汁的家常面点，常见于北方餐桌。搭配速冻水饺制作，富含碳水化合物和蛋白质，简单快手。预估难度二星，对新手非常友好，总共约需 15 分钟就能端上桌。"],"title":"煎饺的做法"} +{"no":41,"id":"1223b89e8cf3af1ae1a30862426d992a","name":"燕麦鸡蛋饼","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","燕麦","牛奶 50-100g，能够将燕麦搅拌粘稠即可","可根据口味选择增加 50g 蔬菜，如菠菜。"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋两个，亦可选择两个蛋清，一个蛋黄。","纯干燕麦片 50g （大约等同一个鸡蛋的量）","牛奶一盒 约 250ml","蔬菜碎叶一把"]}]},{"text":"操作","content":[{"type":"list","items":["将牛奶与干燕麦混合搅拌均匀至黏稠状。","将鸡蛋搅拌均匀至颜色单一程度。","将鸡蛋液倒入燕麦牛奶中继续搅拌至黏稠、均匀。","平底锅中加入一层黄油并覆盖均匀。","下入搅拌好的食材，并摊开至饼状。","小火加热两到三分钟。如想要加入蔬菜，可以在加热过程中加入碎菜叶。","翻面继续加热两分钟。","出锅，搭配剩下的牛奶作为早餐。"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果口味偏咸口，可以在搅拌鸡蛋液时加入盐，胡椒等调料。","煎饼时使用小火，避免燕麦部分煎糊。"]},{"type":"heading","text":"营养成分"},"一份上述早餐的预估营养价值（三大营养素）如下，供热爱健身人群参考*。",{"type":"list","items":["碳水化合物：39g","蛋白质：30g","脂肪：19g","总热量：450kcal"]},"*： 牛奶按照常见的 250ml 计算","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["燕麦鸡蛋饼是一道快手营养早餐，口感软嫩，带有燕麦的谷物香气与蛋奶的醇厚，属于家常简约风格。富含蛋白质、碳水化合物和膳食纤维，能为身体提供充足能量，尤其适合健身人士和工作日早晨。做法简单，对新手友好，从备料到出锅通常只需十几分钟。"],"title":"燕麦鸡蛋饼的做法"} +{"no":42,"id":"550d4b23a1b02092961f20b716011df1","name":"牛奶燕麦","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛奶（巴氏奶口感更好）","燕麦","鸡蛋"]}]},{"text":"计算","content":[{"type":"list","items":["🥛 牛奶 280ml/per","🍳 鸡蛋 1 个/per","🍚 燕麦 40g/per"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"燕麦烹饪常规方法"},{"type":"list","items":["将牛奶倒入早餐杯（冷的即可）","准备好 200ml 水，如果是直饮水直接加入燕麦，否则请烧开后加入燕麦","水沸后 2 分钟，燕麦煮好","煮好的燕麦捞出倒入牛奶中（尽量不要将煮燕麦的水也倒入牛奶，影响口感）"]},{"type":"heading","text":"燕麦烹饪快速方法"},{"type":"list","items":["将燕麦替换为快煮燕麦","将牛奶倒入装有快煮燕麦的容器中并搅拌","将混合物放入微波炉中","中等火力微波 4 分钟"]},{"type":"heading","text":"煎蛋烹饪方法"},{"type":"list","items":["热锅，锅内放一层底油，油热后煎鸡蛋，每面煎 20s，考虑调底味（3g 椒盐，可选）","关火，装盘"]},"烹饪基本 3 分钟 搞定，做完菜品都是常温，极易入口，一般每次 2 分钟吃完。","> 🥑 水果蔬菜，苏打饼干搭配食用更佳"]},{"text":"附加内容","content":[{"type":"list","items":["由于不同微波炉火力不同，故微波炉火力无法精确表明","不建议混合物超过容器容量 50%，否则加热过程中内容物极有可能溢出","不建议使用玻璃杯进行烹饪，理由同上"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一份高蛋白、高纤维的便捷营养早餐，将牛奶的滑润、燕麦的谷香与煎蛋的嫩脆巧妙结合，入口温热柔和、易于消化，饱腹感强。制作过程简单直接，对新手极为友好，全程约三分钟即可完成，搭配蔬果更添清爽。"],"title":"牛奶燕麦的做法"} +{"no":43,"id":"b95b843f4111da4b665f7f82c9c1419e","name":"空气炸锅面包片","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面包片","空气炸锅"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["面包片（两片）"]}]},{"text":"操作","content":[{"type":"list","items":["取出两片面包片（建议使用粗粮面包片）",["将面包片",{"type":"strong","text":"垂直"},"放入空气炸锅"],"200°C 烘烤 5 分钟","取出即可使用"]}]},{"text":"附加内容","content":["营养成分表（数据基于全麦面包片）",{"type":"list","items":["热量 254 千卡","蛋白质 12.3 克","脂肪 3.5 克","碳水化合物 43.1 克","膳食纤维 6.0 克"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["空气炸锅面包片是一道极简快手的主食，外脆内软，麦香纯粹，特别适合减脂期食用。它富含膳食纤维和植物蛋白，能提供较长时间的饱腹感。做法毫无门槛，只需将面包片放入空气炸锅即可，对新手极其友好，从准备到完成仅需大约五分钟。"],"title":"空气炸锅面包片的做法"} +{"no":44,"id":"2e8f8f59aabf76ac13219985cfdf424b","name":"美式炒蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","全脂牛奶/奶油","黄油","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡蛋 3 个","全脂牛奶/奶油 10g","黄油 5 克","盐 1 克"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋打入大碗中，加盐搅打至起泡，静置 15 分钟","黄油切小块入锅，倒入蛋液，开小火不断搅拌","黄油一融化，就快速翻动蛋液，将其打碎成细密状，在蛋液大体凝固前关火","加入牛奶搅拌 15 秒，至炒蛋湿润绵密，装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["想吃的更丰富可以在最后一步那里加上炒好的番茄丁，洋葱丁，培根丁，切好的芝士小丁，等等。(总之不会再出水的东东）","使用平底锅（不粘锅）。","考虑到很多人是一人食就炒一两个鸡蛋，口径比较小的锅或许更方便在锅中均匀搅拌。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道松软鲜嫩的美式家常蛋料理，加入牛奶后蛋花细密、口感绵润，富含优质蛋白和钙质。做法简单，对新手友好，从准备到出锅大约只需 20 分钟。"],"title":"美式炒蛋的做法"} +{"no":45,"id":"0ce1e1de2bc83a6448100b8a5262970b","name":"苏格兰蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","手抓饼皮","芝士","培根","空气炸锅或者油锅"]}]},{"text":"计算","content":["> 一份量",{"type":"list","items":["鸡蛋 50g（约 1 颗）","手抓饼 1 份-2 份（看鸡蛋大小）","芝士片 1-2 片","培根片 1-2 片"]}]},{"text":"操作","content":[{"type":"list","items":["用冷水下锅水开 3 分钟后捞出","鸡蛋捞出，放入冰水中剥壳更快速也更完整","用芝士片包裹鸡蛋","培根片包裹鸡蛋","手抓饼两端切除以矩形包裹鸡蛋","油温 6 成下锅（油面波动，有青烟，筷子插入油中周围泛起气泡即是 6 成温度） 炸制金黄即可","空气炸锅 160 度 15 分钟","切开即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["芝士片、培根片、手抓饼直接淘宝购买即可"]},{"type":"image","text":"苏格兰蛋-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cf0d4bde25d060569112cf296a656796.png"},{"type":"image","text":"苏格兰蛋-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3b56294522cc6ee2808c6659de3fbeaf.png"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"简易版苏格兰蛋","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/85ec3f602ef53961aa8209041c9ffb38.png"},"这道简易版苏格兰蛋外层酥脆，内里糖心软嫩，融合了芝士的奶香和培根的烟熏风味，是一道源自英式做法的创意小吃。鸡蛋提供优质蛋白质，芝士补充钙质，搭配手抓饼皮能满足一餐的能量需求。制作过程不复杂，新手也能轻松上手，从准备到出锅大约只需 20 至 30 分钟。"],"title":"苏格兰蛋的做法"} +{"no":46,"id":"793af41641daebeeed1ca246fa1608e6","name":"茶叶蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","八角","香叶","桂皮","茴香","冰糖","红茶","生抽","老抽","食盐"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 400g（约 8 颗）","八角 4g（约 2 颗）","香叶 0.5-1g（约 2 片）","桂皮 3g（1 小块）","茴香 5g","冰糖 15g","红茶 20g","生抽 15g","老抽 25g","食盐 3g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["用冷水将鸡蛋煮熟，大火大约 8 分钟（根据自家厨具决定）","鸡蛋捞出，过冷水","将鸡蛋互相碰撞，使每个鸡蛋产生裂缝","将鸡蛋下锅，放入八角，香叶，桂皮，茴香，冰糖，红茶，生抽，老抽，食盐","加水直至没过鸡蛋","大火煮开之后，转中小火煮 15 分钟"]},"> 中火煮15 分钟之后，捞出料渣，鸡蛋再浸泡一会口感更佳"]},{"text":"附加内容","content":[{"type":"list","items":["鸡蛋捞出过冷水是为了让鸡蛋和壳之间产生间隙","食盐可根据个人口味选择不加","八角，香叶，桂皮，茴香，冰糖，自己没有这么多食材可以买现成的卤料包",["常规做法的卤汁渗透速度慢，内部味道容易偏淡。想入味更快、切面更好看：",{"type":"strong","text":"剥壳"}," → 在蛋白侧面",{"type":"strong","text":"划 3–11 刀"},"（上下十字方向，接近蛋黄即可，别太深以免蛋黄散出）→ 放入小容器，卤汁",{"type":"strong","text":"没过鸡蛋"}," → 浸泡 ",{"type":"strong","text":"2 天以上"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道传统小吃茶香浓郁，鲜香可口，富含优质蛋白质，是快捷的营养早餐之选。制作步骤清晰，难度适中，新手需要留意火候与香料配比，约 30 分钟即可完成，一次能做够 2-3 人食用，适合周末从容备好。"],"title":"茶叶蛋的做法"} +{"no":47,"id":"79ee25f5410db7ed37598e7250eb99f5","name":"蒸水蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜鸡蛋","热水","锡纸或保鲜膜"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋两只","盐 2g","热水 260ml"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋打入碗中，打散","取其他容器，倒入 1.5 倍（半个蛋壳为 0.5 倍水）于蛋液的温水（温度 20~30），将盐倒入水中化开","将盐水倒入鸡蛋液中，顺时针或逆时针单方向搅拌均匀，气泡之类的可以用舀出丢弃，过筛则口感更加。","使用锡纸包裹盛蛋液的碗（或用盘子盖住），置入提前带盖并加入大约 3cm 深度水的锅中","中火烧至水开，转最小的火继续蒸 4 分钟"]}]},{"text":"附加内容","content":[{"type":"list","items":["一般出锅稍晾即可食用，保留鸡蛋原香的终极口感","也可加入蒸鱼豉油，葱花香油作为佐料。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道以滑嫩如布丁的口感和清雅鲜美的风味见长的家常菜，南北通吃，北方常亲切地称其为“鸡蛋糕儿”。鸡蛋富含优质蛋白和卵磷脂，是日常补充营养的便捷之选。做法只需掌握蛋水比例和小火慢蒸的诀窍，对新手非常友好，从准备到出锅通常 大约 15 分钟就能完成。"],"title":"蒸水蛋的做法"} +{"no":48,"id":"1da8a8334ace86708d69406c156031a7","name":"蒸花卷","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冷冻花卷","圆碟子","蒸架","水 400ml"]}]},{"text":"计算","content":[{"type":"list","items":["冷冻花卷 5 个（女生分量 3 个即可）（可以在超市、各种买菜平台购买）","圆碟子，直径 28cm","蒸架，直径 20cm","水 400ml"]}]},{"text":"操作","content":[{"type":"list","items":["从花卷的包装袋中取出 5 个花卷","把花卷平铺在碟子上，尽量不用重叠","往锅里倒入 400ml 水，把蒸架放里面，把装花卷的碟子放在蒸架上，盖上锅盖。","开大火加热，直至水沸腾。","转中火加热 15 分钟","开盖用手感受花卷的表面温度，如果不够热，就继续盖上盖子加热，否则就可以关火出锅。","碟子取出放凉至 50 度即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察锅里的水不能少于 50ml。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道北方传统面食，松软可口，带着淡淡麦香。使用冷冻花卷蒸制，能快速补充碳水化合物和膳食纤维。做法极其简单，烹饪新手也能轻松掌握，全程仅需半小时，是理想的快手早餐。"],"title":"蒸花卷的做法"} +{"no":49,"id":"f48629f34816df430c66c6d87dab4f15","name":"蛋煎糍粑","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","糍粑","白糖或红糖"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["糍粑 两块","红糖 10g （建议 8g - 15g 之间）","鸡蛋 1 个","食用油 10-15ml","食用盐 2g"]}]},{"text":"操作","content":[{"type":"list","items":["把糍粑切成长方形小块，便于后面煎","碗里打入一个鸡蛋并把鸡蛋搅碎，加入 2g 食用盐","将切好的小糍粑依此放入搅碎的鸡蛋里面，涂抹完糍粑双面为止","锅里倒入植物油 10ml ，把涂抹好的糍粑小块放进去小火慢慢煎软。","将剩下的鸡蛋液慢慢倒在糍粑表面","用筷子或者勺子为糍粑翻面，来回煎至金黄色后开吃"]}]},{"text":"附加内容","content":[{"type":"list","items":["放糍粑进去时候注意把糍粑间隔开来，防止粘在一起","鸡蛋的量根据糍粑的量而定","糖的量根据个人喜好",[{"type":"link","text":"蛋煎糍粑教程","href":"https://www.dachu.co/recipe/378826"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道简单快手的小吃，外皮微酥，内里软糯，裹着蛋香与甜味，是南方家常风味。糍粑提供丰富碳水，鸡蛋补充蛋白质，热量较高但很顶饱。制作过程极其简单，新手也能轻松驾驭，全程仅需大约十 分钟。"],"title":"蛋煎糍粑的做法"} +{"no":50,"id":"0a910faa67f6107463514ba010c33a8e","name":"金枪鱼酱三明治","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["水浸金枪鱼罐头（不建议用油浸，会很腻）","方形吐司片","蛋黄酱","俄式酸黄瓜汁","芝士片（可选）","火腿片（可选）","轻食机"]}]},{"text":"计算","content":[{"type":"list","items":["水浸金枪鱼 65g","方形吐司片 2 片","蛋黄酱 50 mL","俄式酸黄瓜汁 10-15mL（可根据个人口味调整）"]}]},{"text":"操作","content":[{"type":"list","items":["将金枪鱼、蛋黄酱、俄式酸黄瓜汁倒入碗中，用勺子搅拌，保证将金枪鱼块搅碎，酱整体呈糊状，并备用","将 1 片吐司放在轻食机上","将做好的金枪鱼酱涂抹到吐司上，建议 10-15ml","将另一片方形吐司片覆盖在上面，并按压轻食机，开机","待轻食机自动停止加热，即可装盘使用"]}]},{"text":"附加内容","content":[{"type":"list","items":["金枪鱼酱可以在前一天晚上在冰箱冷藏","金枪鱼酱建议冷藏时间不超过一周，切需要使用保鲜膜盖住","注意在按压操作之前不要将轻食机电源接通，以免引发安全问题"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道西式早餐三明治以水浸金枪鱼拌入蛋黄酱和俄式酸黄瓜汁，咸鲜微酸，口感绵密，配上烤脆的吐司格外饱腹。富含优质蛋白和 Omega-3 等营养，能快速补充能量。制作非常简单，只需混合酱料、用轻食机加热，新手也能在 5 分钟里轻松搞定。"],"title":"金枪鱼酱三明治的做法"} +{"no":51,"id":"32eece581e95fb86025ec65cb973f911","name":"韩国麻药鸡蛋","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","韩式酱油（或生抽）","日式味淋","白糖","芝麻油","青葱","辣椒（小米辣或青红椒）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。以下为一份酱汁的量，足以腌制 5 - 8 个鸡蛋。","每份：",{"type":"list","items":["鸡蛋 5 - 8 个","酱油（或生抽） 4 汤匙","清水 4 汤匙","味淋 2 汤匙","白糖 2 汤匙","芝麻油 5ml","青葱 15g（切葱花）","辣椒 15g（切圈）"]}]},{"text":"操作","content":[{"type":"list","items":[["烧一锅开水，水沸腾后放入鸡蛋，",{"type":"strong","text":"煮 7 分钟"},"（得到完美的溏心蛋状态）。"],"煮鸡蛋的期间调制酱汁：将 4 汤匙酱油、4 汤匙清水、2 汤匙味淋、2 汤匙白糖倒入小锅中。","加热酱汁至沸腾，煮开以挥发掉味淋中的酒精味，随后关火放凉备用。","将切好的辣椒圈加入放凉的酱汁中。","将煮好的鸡蛋捞出，放入冰水中冷却后剥去蛋壳。","将剥好的鸡蛋放入调好的酱汁中，表面淋上 5ml 芝麻油并撒上葱花。",["放入冰箱",{"type":"strong","text":"冷藏等待 1 - 2 小时"},"，让鸡蛋充分入味。"]]}]},{"text":"附加内容","content":[{"type":"list","items":["酱汁的比例可以根据个人口味微调。如果喜欢更甜，可以增加糖的用量。","剩余的酱汁非常美味，可以直接用来拌饭。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道甜辣浓郁的韩式溏心蛋小菜，酱汁挂满蛋白，入口嫩滑，回味微辛。鸡蛋提供优质蛋白与卵磷脂，营养饱腹。做法极为简单，新手也能轻松上手，从煮蛋到冷藏入味大约需要一个半小时。"],"title":"韩国麻药鸡蛋的做法"} +{"no":52,"id":"59d0be61cba128337cf2355fff88127f","name":"鸡蛋三明治","category":"breakfast","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","吐司","培根","黄油","蛋黄酱","盐","黑胡椒"]}]},{"text":"计算","content":[{"type":"list","items":["鸡蛋 1 个","吐司 2 片","培根 2 片","黄油 10 g","蛋黄酱 20g","盐 1g","黑胡椒 2g"]}]},{"text":"操作","content":[{"type":"list","items":["吐司切去四边，备用","鸡蛋煮熟，捣碎","混合鸡蛋、蛋黄酱、盐、黑胡椒","锅中加入黄油，煎熟培根","组装吐司，在两片吐司间加入制作好的鸡蛋酱及培根","四边形吐司切成三角形装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["也可加入芝士、酸黄瓜等食材"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道简单快手的西式简餐，吐司夹着绵密的鸡蛋酱和咸香培根，口感软嫩又带着焦香。鸡蛋富含优质蛋白，搭配培根和黄油能快速补充能量。操作非常友好，厨房新手也能轻松驾驭，全程只需 大约 10 分钟即可完成。"],"title":"鸡蛋三明治的做法"} +{"no":53,"id":"8541f7a38a94bdecf1f471677374449a","name":"油泼辣子","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蒜头","干辣椒面","盐","熟白芝麻","小米椒","花生油（可用菜籽油替换）","家庭小陶瓷碗","家庭铁勺子","五香粉 （可选）","草寇（可选）","小葱 （可选）","八角","花椒","香叶","白芷","姜片（可选）","糖","白醋"]}]},{"text":"计算","content":[{"type":"list","items":["蒜头 1 个","干辣椒面 100 克","盐 5 克","熟白芝麻 15 克","小米椒 1 个","花生油 150 毫升 （可用菜籽油替换）","五香粉 10 克（可选）","草寇 1 个（可选）","小葱 3-5 根（可选）","其他配料：八角(1)、花椒（20-50 粒都可，看个人口味）、香叶（2-3 片）、白芷（2-3 片）、姜片（大拇指粗细的姜切片）（可选）","糖 30 克","白醋 5 ml（大概就是小铁勺子的量）"]}]},{"text":"操作","content":[{"type":"list","items":["拿出蒜头掰 2 个`小蒜头`去皮","拿出砧板剁碎`小蒜头`、`小米椒`","拿出碗倒入`花生油`","油热放入`其他配料`和`小葱`,等到香料变焦，捞出扔掉","拿出铁锅将碗内的油放入加热 2 分钟（菜籽油烧至冒烟）","此时是空碗","往空碗加入`干辣椒面`、`白芝麻`、`蒜末`、`小米椒`、`盐`、`五香粉`、`草寇`作为\"调料\"","关火将油温冷却至 `210` 摄氏度","将锅内热油倒入碗内并用勺子搅拌即可（可以在 `165` 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/ 0.13）g"]}]},{"text":"操作","content":[{"type":"list","items":["面粉盛小碗里，加入盐","加入 200 度的热油","用筷子将其搅拌成无固状物体的糊状。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道中式面点配料，常用于烙饼，能让成品层次分明、外酥里软。主要提供碳水化合物和脂肪，为身体补充能量。做法十分简单，新手友好，预计只需 3 分钟就能调好。"],"title":"油酥的做法"} +{"no":55,"id":"bd0c88139d799550bf9ec5d831ed71ac","name":"炸串酱料","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["干辣椒面（粗细都准备）","孜然粉","胡椒粉","五香粉","花椒粉","十三香","麻辣鲜","白芝麻"]}]},{"text":"计算","content":[{"type":"list","items":["干辣椒面 60 克","孜然粉 20 克","胡椒粉 10 克","五香粉 15 克","食盐 20 克","花椒粉 15 克","鸡精 8 克","十三香 5 克","麻辣鲜 5 克","白芝麻 30 克"]}]},{"text":"操作","content":[{"type":"list","items":["所有原料在容器内混合，搅拌均匀。","锅里烧热油，油的用量以在容器内没过所有原材料为佳。","分三次淋入热油，每次 1/3，同时搅拌。","最后放入香油 10ml，生抽 10ml，花椒油 10ml，蚝油 10ml。"]}]},{"text":"附加内容","content":[{"type":"list","items":["最后一步的调味可按自己喜好添加。","不得一次性倒入所有热油，必须分次倒入并搅拌。","原料可按比例缩减。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这款万能炸串酱料香辣浓郁、鲜咸适口，属于街头风味风格。主要提供脂肪和香辛料带来的芳香物质，能增进食欲。制作非常简单，对新手毫无压力，全程只需大约 10 分钟即可完成。"],"title":"炸串酱料的做法"} +{"no":56,"id":"920c4da39b220a7265aafa886ecdef22","name":"简易版炒糖色","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["糖（任选其一）：","冰糖：炒出来的`糖色`色泽最为鲜艳，红亮，必须水油炒，不加水融化会很慢","白砂糖：必须水油炒，不加水融化会很慢","绵白糖：可以不加水","炒糖色过程火不要太大！！！电磁炉温度不够，火候过了发苦，不够发甜"]}]},{"text":"计算","content":[{"type":"list","items":["`油`：100ml","`开水`：500ml",["糖：50g（单晶冰糖约 15 块，或等重白砂糖。",{"type":"strong","text":"基准比例"},"：每 1000g 肉对应 50g 糖，可根据个人口味增减 10g）"]]}]},{"text":"操作","content":[["⚠️ ",{"type":"strong","text":"高能预警与预处理"},"："],"炒糖色的最后一步（加水/加料）为连续且必须快速响应的操作。一旦糖色到达临界点，几秒钟的迟疑就会导致发苦。",[{"type":"strong","text":"要求"},"：在开火前，必须将 400ml 开水和所有准备好的葱姜蒜辅料放置在灶台手边，确保 1 秒内可以拿取。"],{"type":"list","items":["开火，并向锅中倒入 100ml 开水","再向锅中倒入 100ml 油，与第一步间隔越短越好，此时锅为大火中火都可以，着急的话可以大火","放入冰糖（如果冰糖过于耦合，可以提前敲碎，做到耦合度越低越好）","调整火力为中火","开始搅拌",["要一直一直一直搅拌，变成棕褐色，此时",{"type":"strong","text":"转为小火"}],"再变稀，变红茶色，再变成酱红色后起小泡泡，准备好执行下面的`操作1`or`操作2`","小泡泡会逐渐消失，之后会出现大泡泡，大泡泡出现时糖色完成","需要在此时快速进行下一步操作（无论哪种操作都一定要提前准备好并快速！否则火候过大糖色发苦），根据菜品派别以及个人口味作出选择","操作 1：可以直接加 400ml 开水降温",["操作 2（进阶调味版）：在糖液变成枣红色并起密集小泡时，迅速加入提前备好的葱姜蒜、花椒等辅料进行翻炒。",{"type":"strong","text":"爆出香味后（约 5-10 秒内），必须立刻倒入 400ml 开水降温中止反应"},"。（",{"type":"em","text":"注：若后续菜谱需要翻炒肉类上色，请在此步先下入肉类翻炒，最后再加水。"},"）"]]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["糖色是中餐红烧类菜肴上色的关键技法，火候到位时能带来红亮光泽与独特的焦香风味。主要成分为糖，提供能量，但更多是调和菜肴色泽与口味。这道简易版炒糖色对火候控制有一定要求，新手需多加练习才能避免发苦或发甜，整体制作约需十分钟。"],"title":"简易版炒糖色的做法"} +{"no":57,"id":"36494c631142783aac8de8b8e5571099","name":"糖醋汁","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["清水","白糖","白醋/米醋","料酒","生抽"]}]},{"text":"计算","content":[{"type":"list","items":["清水(50ml)","生抽(40ml)","白糖(30g)","白醋(20ml)","料酒(10ml)"]}]},{"text":"操作","content":[{"type":"list","items":["按照比例将各调料在小碗中搅拌均匀","按不同菜肴的方式处理完毕后，将配制好的糖醋汁倒入锅中","根据各菜肴的不同，烹制 5-10 分钟","大火收汁，可增加菜的浓度、香味和光泽"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这款调味汁酸甜可口，是中餐里糖醋菜肴的经典风味来源。调制简单、比例易记，新手也能轻松上手，从备料到完成约需 10 分钟。糖分能提供能量，醋香有助于开胃解腻，让家常菜瞬间变得有滋有味。"],"title":"糖醋汁的做法"} +{"no":58,"id":"a6fb71b5f81f32e124476888edc920fb","name":"草莓酱","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["草莓","白砂糖","保鲜膜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["草莓 1200 克","白糖 400 克 （如需要低糖饮食，可以考虑降低到 200g）"]}]},{"text":"操作","content":[{"type":"list","items":["草莓洗净去叶","将草莓切碎放入合适的碗中","将白糖倒入碗中与草莓搅拌均匀","碗用保鲜膜覆盖静置 1 小时","将静置的草莓和糖的混合物倒入不粘锅中开大火烧开","烧开后转小火不断搅拌直至果酱呈粘稠状关火","待草莓酱冷却后装入准备好的密封罐中"]},{"type":"image","text":"洗好的草莓","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/aa031f734b33fb4e4a0dd66fa0156781.jpeg"},{"type":"image","text":"混合好的草莓","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a899162ad309e987458152077138f318.jpeg"},{"type":"image","text":"熬煮的草莓","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/267e05eb442baecd198eeae1aa7f90ce.jpeg"},{"type":"image","text":"做好的草莓","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/327c8ea1737ef3217aea922a28a0e918.png"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道酸甜可口、果香浓郁的家常果酱，非常适合涂抹面包。草莓富含维生素 C，不过熬煮时糖分较高，可依口味调整。做法非常简单，新手也能轻松搞定，从准备到熬好大约需要两个小时。"],"title":"草莓酱的做法"} +{"no":59,"id":"b67a4b280dbb2d51be96447a9d66fbf4","name":"葱油","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["油","葱（大葱小葱都可以）","姜","洋葱","料酒","香菜（可选）","开洋（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["油 200g","葱 80g","姜 20g","料酒 10ml","洋葱 150g","开洋 50g"]}]},{"text":"操作","content":[{"type":"list","items":["开洋泡入 50 度温水中，加入 10ml 料酒去腥，泡 10 分钟后取出沥干水分","葱，香菜洗净，切成 5cm 长的段，擦干表面水份","洋葱切成丝，在锅里用热水煮 5 分钟，取出沥干水份","姜去皮，切成片","锅里倒入全部油，放入上述预处理好的材料，开中小火炸 20 分钟"]}]},{"text":"附加内容","content":[{"type":"list","items":["渣后的开洋葱渣也可以食用，葱油可以滤掉这些料渣，也可以保留","开洋可以极大提升葱油鲜香，并增加鲜甜风味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["葱油是一道提香增鲜的家常调味油，带着浓郁的葱香和开洋的复合鲜味，用来拌馅、凉拌或热菜明油都很适合。主要提供油脂能量，葱姜等辛香料还含有植物活性成分，可辅助去腥开胃。做法简单，对新手友好，一般准备加熬制大约 30 分钟就能完成。"],"title":"葱油的做法"} +{"no":60,"id":"259db9f3ca81a49f429323778025783a","name":"蒜香酱油","category":"condiment","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蒜头","白芝麻","花生油","酱油","蘸料碟"]}]},{"text":"计算","content":[{"type":"list","items":["蒜头 2 瓣","白芝麻 5 克","花生油 15 毫升","酱油 30 毫升","蘸料碟 1 个"]}]},{"text":"操作","content":[{"type":"list","items":["拍碎蒜头","往蘸料碟中加入酱油","起锅，加入花生油，等到油温滚烫后加入拍好的蒜头，炸半分钟","半分钟后，关火，把热油倒入蘸料碟，用筷子搅拌即可"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒜香酱油是一道蒜香浓郁、咸鲜油润的家常蘸料，常用于白切鸡、饺子等菜肴的提味。大蒜和芝麻分别具有抗菌和补充不饱和脂肪酸的作用。做法极其简单，对新手非常友好，全程只需大约 5 分钟即可完成。"],"title":"蒜香酱油的做法"} +{"no":61,"id":"4740f91ac28ff852a41368e01cf76425","name":"蔗糖糖浆","category":"condiment","detail":[{"text":"原料和工具","content":["原料",{"type":"list","items":["白砂糖","水"]},"工具",{"type":"list","items":["可密封容器（建议使用高硼硅试剂瓶，便宜）"]},{"type":"image","text":"蔗糖糖浆-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/7092884be989f86f3051ec53a5d0a389.jpg"}]},{"text":"计算","content":["建议比例=>糖 : 水 = 1 : 1，这样方便进行糖量控制，比如想要 15 克糖，就量取 30 克的糖浆",{"type":"list","items":["水 100 克","白砂糖 100 克"]}]},{"text":"操作","content":[{"type":"list","items":["将称好的白砂糖的饮用水于容器混匀","容器封盖放冰箱冷藏"]}]},{"text":"附加内容","content":["水无论冷热都可，如果比较急用，可用热水溶解后再冷却糖浆。","配制好的糖浆不会轻易变质，在冷藏状态下保存一周通常是没问题的。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["自制饮料糖浆，按 1：1 比例将白砂糖与水混合溶解，方便控制冷饮甜度，是调饮的基础配方。富含碳水化合物，能快速补充能量。做法极其简单，对新手非常友好，仅需几分钟即可完成，冷藏可保存一周。"],"title":"蔗糖糖浆的做法"} +{"no":62,"id":"992003f54894bc97300e173d75485890","name":"反沙芋头","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["荔浦芋头（电商平台购买即可，实惠新鲜）","白砂糖或冰糖","水","葱"]}]},{"text":"计算","content":[{"type":"list","items":["荔浦芋头 200g","白砂糖 30g","水 15g"]}]},{"text":"操作","content":[{"type":"list","items":["芋头切长条（稍微大条一点，翻炒过程不容易烂）","加入可以没过芋头的油，等油温起来（插入筷子冒小泡即可）","放进芋头到油里，去炸到芋头浮起来，一般是微微泛黄并且可以用筷子很轻松戳洞","炸芋头的油放起来别浪费，后面炒菜啥的都能用","接下来关键的一步，把糖(30g)和水(15g)按照 2：1 比例，加热至不变色且冒小泡","倒入葱花和芋头，关火翻炒，此时等温度下来，糖就会有反沙的效果","装盘上桌！"]}]},{"text":"附加内容","content":[{"type":"list","items":["刚做好的反沙芋头很烫，小心烫嘴哦","再配上茶，啊~真惬意啊"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"反沙芋头成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/bdd6622b97966c3fc80ba9a25f54f516.jpg"},"反沙芋头是一道外酥里糯、甜香可口的潮汕传统小吃，常作下午茶点。荔浦芋头富含膳食纤维、钾和多种维生素，能提供持久饱腹感。制作不难但需要掌握熬糖火候，适合稍有基础的初学者尝试，全程大约 20 分钟即可完成。"],"title":"反沙芋头的做法"} +{"no":63,"id":"405df04baa1e25cabeeba3b9d375953b","name":"咖啡椰奶冻","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["125ml 淡奶油","250ml 椰树牌椰汁","35ml espresso 意式浓缩","50ml 椰子水","10g 吉利丁(gelatin)","过滤网（可选）","（那个...有摆盘需求的话，可以来点蓝莓 and/or 咖啡粉）"]}]},{"text":"计算","content":["3-4 人份：",{"type":"list","items":["125ml 淡奶油(whipping cream, 35% M.E)","250ml 椰树牌椰汁","35ml espresso 意式浓缩（个人不推荐用 fruity 的咖啡豆）","50ml 椰子水（推荐 vita coco coconut water，有条件可以敲一个椰子）","10g 吉利丁","糖（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将定量淡奶油，椰树牌椰汁，espresso，椰子水混合备用。","将以上液体加热 1 分钟，温度达到 50-60 度即可。","（可选）如果格外嗜甜可以加额外的糖。","倒入吉利丁，搅拌至融化，煮 1 分钟。","（可选）过筛 （这一步可以让椰奶冻口感更佳顺畅）。","放入模具。","（可选）过滤掉表层的泡泡。这一步可以让椰奶冻口感更好，并且看着也会更棒。","放入冰箱冷藏区，等待 3 小时。"]}]},{"text":"附加内容","content":["注意事项：请务必不要让液体煮沸！！！也不要冒泡泡！！！","关于厨具清洗：建议直接用洗碗机，如果没有的话可以用温水洗。（因为 gelatin 不好清洗，洗碗机会比较好）","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"咖啡椰奶冻","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d6e9b5c2167963d3e7e612c151417718.png"},"这款甜品融合了咖啡的醇厚与椰奶的清甜，口感像布丁般细腻滑嫩，层次丰富。淡奶油和椰汁提供了优质脂肪与植物营养，食用能带来满足感。做法非常友好，只需混合加热，无需复杂技巧，新手也能一次成功。不算冷藏的话，实际操作约需 1 小时，加上冷藏定型共 大约 4 小时即可享用。"],"title":"咖啡椰奶冻的做法"} +{"no":64,"id":"ce5bbd0096bb31726b948bc638f27c2c","name":"奥利奥冰淇淋","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["淡奶油（推荐品牌 安佳动物淡奶油）","原味奥利奥","电动打蛋器","一个容量在 600 毫升以上且直径小（PS: 需要注意能放得下电动打蛋仪）深度深的容器（如准备了冰淇淋模具 容器需要有尖嘴方便转移）","小刀（或者可以去除夹心的工具）","冰淇淋模具（可选）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["奥利奥 6 块","白砂糖 18 克","淡奶油 250 毫升"]}]},{"text":"操作","content":[{"type":"list","items":["将奥利奥拧开后去除利利（夹心），备用","用筷子将奥奥剁碎，需要有一半奥奥变成粉状，另一半的奥奥最大长度小于 0.5 厘米，备用（某宝可搜“奥利奥饼干碎”，节省时间精力^-^）","将奶油全部倒置于深容器中，并加入准备好的糖",["开始用电动打蛋器高速挡 搅打至 电动打蛋器提起后下方会出现",{"type":"strong","text":"悬挂住"},"的奶油（ 0.5 厘米 - 1 厘米），而不是",{"type":"strong","text":"全部"},"像液体一样滴下（部分滴下是正常现象）。"],"搅打完成后将奥奥放入奶油中，搅拌均匀直至底部有奥奥。","可选：将混合物倒入冰淇淋模具中","放置冰箱冷冻室（ -18 度） 4 小时以上可取出"]}]},{"text":"附加内容","content":[{"type":"list","items":["剁碎奥利奥的容器注意不要使用易碎容器。","去除奥利奥夹心时切忌注意割到手。",["参考资料：",{"type":"link","text":"5分钟搞定【奥利奥麦旋风】太解馋叭！","href":"https://www.xiachufang.com/recipe/106178429/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["奥利奥冰淇淋口感细腻，奶香与奥利奥的酥脆甜蜜相融，纯动物奶油令整体轻盈不腻。它主要提供能量，含有脂肪和碳水化合物，适合作为消暑小甜点。制作过程较为简单，只需处理饼干夹心和搅打奶油，新手稍加耐心也可完成，全程准备约需半小时，再冷冻 4 小时以上即可享用。"],"title":"奥利奥冰淇淋的做法"} +{"no":65,"id":"2d6cfb54810bd7cefc6766d873b5c64f","name":"戚风蛋糕","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"工具"},{"type":"list","items":["烤箱（电饭锅可替代，但大多情况下由于锅胆材质问题易失败）","打蛋器（电动最好，手动费力且有一定失败概率）或筷子（非常不推荐）","铝合金阳极模具（千万不能选不沾模具，常用尺寸为 6 寸或 8 寸）","刮刀（用于翻拌蛋糕糊）"]},{"type":"heading","text":"原料"},{"type":"list","items":["鸡蛋","白糖","牛奶（或水）","食用油（或黄油，但需加热软化）","低筋面粉（推荐惠宜）","[可选] 柠檬汁或白醋"]}]},{"text":"计算","content":["每份基准为 1 个鸡蛋（正常中等大小，约 50g）。","| 原料 | 1 份 （基准） | 6 寸 （3 份，面积 36） | 8 寸 （5 份，面积 64） |\n| - | - | - | - |\n| **鸡蛋** | 1 个 | 3 个 | 5 个 |\n| **白糖** | 16g | 50g | 80g |\n| **食用油** | 8g | 25g | 40g |\n| **牛奶** | 10g | 30g | 50g |\n| **低筋面粉** | 17g | 50g | 90g |"]},{"text":"操作","content":[{"type":"heading","text":"前期分离操作"},{"type":"list","items":["从冰箱中取出新鲜的鸡蛋","准备两个容器并擦干，分别盛放蛋清与蛋黄",["对盛放蛋清的容器，可稍有水珠，但",{"type":"strong","text":"不能有任何油"},"；盛放蛋黄的容器不能有水珠"],"打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。",["分离过程中蛋黄不能破碎，",{"type":"strong","text":"蛋清中不能混有任何蛋黄"},"，否则会严重影响打发。（白色系带可进入蛋清，不影响）"],["（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 ",{"type":"strong","text":"1/8"},"）"]]},{"type":"heading","text":"搅拌蛋黄液（后蛋法）"},{"type":"list","items":[["准备一个新的空碗，加入配方中",{"type":"strong","text":"全部的食用油"},"和",{"type":"strong","text":"全部的牛奶"}],"用打蛋器手动快速搅拌，直到油水完全融合，呈现乳白色悬浊液状态（完成乳化）",["将配方中",{"type":"strong","text":"全部的低筋面粉"},"过筛，加入上述乳化液中。用刮刀以”Z 字形”划拌至没有明显干粉即可（此时面糊可能会有些粗糙，属于正常现象）"],["将分离好的",{"type":"strong","text":"全部蛋黄"},"加入碗中，继续用刮刀”Z 字形”划拌"],"此时面糊会变得非常细腻顺滑，且不易产生面筋。将其静置备用"]},{"type":"heading","text":"打发蛋白"},{"type":"list","items":[["准备好剩余 ",{"type":"strong","text":"3/4"}," 的白糖。分为三份，每份为总量的 ",{"type":"strong","text":"1/4"}],"蛋清中加入柠檬汁或白醋（可选）",["打蛋器中速，打发蛋白至有",{"type":"em","text":"粗大气泡的状态"},"，加入",{"type":"strong","text":"第一份白糖"}],["打蛋器高速，打发蛋白至",{"type":"em","text":"气泡较细腻的状态"},"，加入",{"type":"strong","text":"第二份白糖"}],["打蛋器高速，打发蛋白至”湿性发泡”的状态，加入",{"type":"strong","text":"第三份白糖"}]]},["> 视觉特征：提起打蛋器头，蛋白霜带出",{"type":"strong","text":"长长且向下弯曲的尖角"},"（俗称大弯勾）。此状态适合做蛋糕卷。"],{"type":"list","items":["打蛋器中低速，打发蛋白至”干性发泡”的状态"]},["> 视觉特征：提起打蛋器头，蛋白霜呈现",{"type":"strong","text":"短小、直立且坚挺的尖角"},"（俗称小直尖）；倒扣容器，蛋白霜牢牢粘在盆底，完全不会滑落。这是做戚风蛋糕所需的标准状态。"],{"type":"list","items":["此时蛋白打发程度已符合要求","关于蛋白状态的判断可参考附件链接中的图片。）","打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）"]},{"type":"heading","text":"混合搅拌"},{"type":"list","items":["简单搅拌几下蛋黄液",["用刮刀取 ",{"type":"strong","text":"1/3"}," 的蛋白霜，加入到蛋黄糊中"],"采用“翻拌”的手法，此手法是为了避免消泡","翻拌手法是","先用右手拿刮刀从搅拌盆中心插入面糊底部","向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内","左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了一次循环","速度大约是 1 秒钟两下","此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。",["将 ",{"type":"strong","text":"1/3"}," 的蛋白霜与蛋黄液的混合液倒入剩余 ",{"type":"strong","text":"2/3"}," 的蛋白霜中，继续翻拌均匀"],"将蛋糕糊倒入模具，震荡几下避免大气泡"]},{"type":"heading","text":"烘烤"},{"type":"list","items":[["烘烤总时间：6 寸蛋糕 ",{"type":"strong","text":"30-35"}," 分钟，8 寸蛋糕 ",{"type":"strong","text":"50"}," 分钟。根据自己烤箱特性灵活调整，一般不超过 $\\pm 5$ 分钟。（最后几分钟时可在烤箱前观察）"],["以",{"type":"strong","text":"上管 "},"150",{"type":"strong","text":" 摄氏度，下管 "},"160",{"type":"strong","text":" 摄氏度"},"预热烘烤，约 10 分钟可到达预定温度。"],"预热完成后，将模具放入烤箱下层",["选择",{"type":"strong","text":"变温烘烤"},"，分为两个阶段。"],["第一阶段烤箱设定温度为：上管 ",{"type":"strong","text":"150"}," 摄氏度，下管 ",{"type":"strong","text":"160"}," 摄氏度；"],["烘烤总时长的前 ",{"type":"strong","text":"3/5"}," 为第一阶段烘烤"],["第二阶段温度为：上管 ",{"type":"strong","text":"160"}," 摄氏度，下管 ",{"type":"strong","text":"170"}," 摄氏度；"],["烘烤总时长的后 ",{"type":"strong","text":"2/5"}," 为第二阶段烘烤。直接调整烤箱温度即可切换。"],"烤好后，出炉",["此操作可能会",{"type":"strong","text":"烫手"},"，注意用毛巾辅助"]]},{"type":"heading","text":"空气炸锅特别操作指南（以 6 寸为例）"},"空气炸锅热风循环极强且离发热管极近，直接使用烤箱温度会导致顶部焦糊而内部夹生。请严格遵守以下降温与遮盖流程：",{"type":"list","items":[["预热：空气炸锅设置 ",{"type":"strong","text":"130°C"}," 预热 ",{"type":"strong","text":"5 分钟"}],["入锅与遮盖：将装有蛋糕糊的模具放入炸锅。",{"type":"strong","text":"立刻在模具上方盖上一层锡纸"},"（亮面朝上，哑光面接触食物），锡纸边缘捏紧，防止被热风吹开"],["第一阶段烘烤：设置 ",{"type":"strong","text":"130°C"},"，烘烤 ",{"type":"strong","text":"35 分钟"}],["第二阶段上色：打开炸锅，",{"type":"strong","text":"撤掉锡纸"},"。将温度调高至 ",{"type":"strong","text":"150°C"},"，继续烘烤 ",{"type":"strong","text":"10–15 分钟"}],"判断熟透：蛋糕顶部膨胀且上色呈金黄色即可出锅。用牙签扎入中心，拔出后没有湿润面糊带出即代表已烤熟","出锅后的震热气与倒扣脱模操作，与烤箱版完全一致"]},{"type":"heading","text":"冷却与脱模"},{"type":"list","items":["（可选） 将模具从高处落下，震出其中的热气","模具倒扣 10 分钟，使蛋糕冷却","没有冷却的蛋糕立刻脱模会损伤蛋糕",["此操作可能会",{"type":"strong","text":"烫手"},"，注意用毛巾辅助"],"脱模，食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["参考了以下教程，文中说明非常详细且有每一步骤的配图。同时，对于为什么做某一个操作、背后的原理也有阐释，以及出现某些问题的分析：",[{"type":"link","text":"为了做好这个戚风蛋糕，用了一整箱鸡蛋，从此告别凹底和塌陷","href":"https://zhuanlan.zhihu.com/p/86865919"}],["对戚风蛋糕而言，蛋清打发是次要问题，关键是",{"type":"strong","text":"烤制时的温度和时间"},"。"],"蛋清容器而言，可有水珠，蛋黄容器不能有。","原因：油会影响蛋白的打发，蛋清 85%是水，稍有水珠并不影响打发。","特别新鲜的鸡蛋蛋清会比较硬，应对硬蛋清 5 个鸡蛋配方的话加 15ml 水会帮助蛋清打发（1 个鸡蛋配方则是 3g 水）","蛋清打发途中加的糖，实际也是先融于蛋清中的水里，成为糖浆溶液包裹在气泡外，对打发的气泡起保护作用。","温度对糖融于水的速率以及溶解度影响较大，刚从冰箱拿出的蛋清不易打发。但温度较低的鸡蛋容易分离蛋清蛋黄，建议分离后恢复室温再进行打发。","一些参考图片\n![配方](./IMG_1516.jpg)\n![筛子分离蛋黄](./DSC08606.jpg)\n![手动分蛋黄](./DSC08608.jpg)\n![蛋黄](./DSC08612.jpg)\n![打发蛋白](./IMG_0269.jpg)\n![倒入模具](./DSC08618.jpg)\n![预热烤箱](./DSC08621.jpg)\n![烤制](./DSC08627.jpg)\n![戚风蛋糕-预览图-9](./DSC08716.jpg)"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道烘焙入门甜品口感细腻绵软，拥有云朵般的轻盈质地，属于西点中的经典基础款。主要原料鸡蛋和牛奶提供了优质蛋白与钙质，营养丰富。制作过程对打发、翻拌及烘烤火候要求较高，具有一定挑战，但只要耐心按步骤操作，新手也能成功。从准备到出炉一般需要 1.5 至 2 小时。"],"title":"戚风蛋糕的做法"} +{"no":66,"id":"31c87501d51514130b66f4693d1a9828","name":"提拉米苏","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["马斯卡彭芝士","手指饼干","放凉浓缩咖啡","无菌鸡蛋","白砂糖","可可粉","朗姆酒（不喜欢酒的朋友可省略，可按照自己口味调节）","一个装成品的容器（这里用的是玻璃乐扣）","打蛋器（手劲儿大的朋友也可以锻炼臂力）"]}]},{"text":"计算","content":[{"type":"list","items":["马斯卡彭芝士 450g","手指饼干 1 包","放凉浓缩咖啡 350ml","无菌鸡蛋 4 个","白砂糖 50g","可可粉 10g","朗姆酒 35ml"]}]},{"text":"操作","content":[{"type":"list","items":["分离蛋黄蛋清","盛有蛋白的碗中加 10g 白砂糖湿性打发","盛有蛋黄的碗中将 40g 白砂糖分三次加入，搅拌至均匀","蛋黄中分三次加入马斯卡彭芝士，搅拌至均匀","蛋黄中最后加入朗姆酒，搅拌均匀","将打发好的蛋白分三次加入蛋黄芝士液中","手指饼干两面浸湿咖啡液，平铺入容器","两层芝士液两层饼干交替放入容器（这一步按照大家意愿及容器高度酌情处理）","放入冰箱冷藏四个小时（心急的小伙伴可以提早拿出来）","取出后在表面筛上可可粉，即可享用啦"]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"link","text":"下厨房蛋白打发具体教程","href":"https://www.xiachufang.com/recipe/101779500/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"自家提拉米苏成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/815e25699f4e7bc25517253f40bd73cc.jpg"},"这道意大利传统甜品无需烤箱，奶酪糊绵密轻盈，浸润咖啡液的手指饼干香醇柔软，属于入门级甜点。富含蛋白质和钙质，但糖分与热量较高，宜偶尔享用。操作简便，对烘焙新手十分友好，只需大约半 小时动手，再冷藏四小时即可成型品尝。"],"title":"提拉米苏的做法"} +{"no":67,"id":"5120330c869192fbb295bdd9951f6e7a","name":"无厨师机蜂蜜面包","category":"dessert","detail":[{"text":"原料和工具","content":["面包本体",{"type":"list","items":["高筋面粉：400g","牛奶: 200g","酵母：4g","鸡蛋：1 个","白砂糖：70g","盐: 2g","黄油: 30g"]},"蜂蜜水（涂在顶部）",{"type":"list","items":["蜂蜜：20g","水: 20g"]},"可选（洒在顶部）",{"type":"list","items":["芝麻"]}]},{"text":"计算","content":["以下用料烤制时使用一个长方形烤盘（10 x 15 英寸（约 25 x 38 厘米）） + 一个正方形烤盘（9 × 9 英寸（约 23 × 23 厘米）） + 油纸。建议按照需求减少用量，每顿早餐吃大概可以吃两周（冰箱储存）, 冰箱储存会变硬, 微波炉加热 10 - 20s 即可。"]},{"text":"操作","content":[{"type":"list","items":["制作面团：将面粉，牛奶（建议加热到 40°，本人使用微波炉 15 - 20s），酵母，鸡蛋，面粉，糖和盐混合起来。","搅拌面团，将原料混合均匀成团。","加入黄油混合。","继续搅拌 + 手揉，均匀混合。","开始发面，使用保鲜膜覆盖容器，普通气温(10 - 20°)放置 1 - 2 小时，稍长时间对效果影响不大。","明显看到面团发酵变大（2 倍）即可开始切分面团, 此时面团应该不再十分黏手。","切分面团：理想状态每一份 60g（美观），可根据喜好适当调整大小。","将每一份小面团使用擀面杖擀成舌状后卷起, 再次醒面 10。","再次使用擀面杖擀成舌状后卷起, 从中间切开（一个变成两个）。","再次使用擀面杖擀成舌状后卷起, 从中间切开（两个变成四个）。（此步骤可以按照自己的时间多擀/卷几次, 把握一份的大小就行）","烤盘放入油纸并倒入花生油, （每份卷好的）底部蘸水 + 面粉后放入烤盘。","再次醒发（盖上保鲜膜）, 这一步可以放入冰箱, 第二天再烤。","刷上蛋液。","烤箱 180°(355°F), 18 - 20 分钟。","出炉后, 刷上蜂蜜水, 撒上芝麻。"]}]},{"text":"附加内容","content":[{"type":"list","items":["发面时间并不固定, 每 1 小时看一下确认就可以, 明显发酵变大即可, 建议发酵 2 - 2.5 倍大。","面团大小不会显著影响口感和烘烤效果，可根据喜好调整。","参考资料：下厨房 - 脆底蜂蜜小面包"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"自家成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/240d055ee55f20d59e50d397aeed8ba3.jpg"},"这是一款无需厨师机的家常蜂蜜小面包，松软香甜，底部略带脆感，表面刷满蜂蜜水再撒上芝麻，透着朴实的甜香。主要用料为高筋面粉、牛奶、鸡蛋和黄油，提供充足的碳水化合物、蛋白质和钙质，作为早餐或加餐都很安心。做法简单，全程手揉，发酵时间灵活，甚至可以提前一晚放入冰箱冷藏，第二天再烘烤，对新手相当友好。制作耗时大约 3 小时，其中大部分是发面等待时间，实际动手并不费力。"],"title":"无厨师机蜂蜜面包的做法"} +{"no":68,"id":"50cc795274b2254f7181eaac56e3e02e","name":"炸鲜奶","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛奶","玉米淀粉","面包糠","鸡蛋","白糖","面包模具（或浅盘子）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份约 12 个。","每份：",{"type":"list","items":["牛奶 250g","玉米淀粉 30g","面包糠 100g","鸡蛋 2 个","白糖 30g"]}]},{"text":"操作","content":[{"type":"list","items":["将牛奶倒入碗中","加入玉米淀粉和白糖，搅拌均匀","将模具刷上食用油","牛奶下锅，中火烧开","烧开后转小火，边煮边搅拌",["牛奶",{"type":"em","text":"变粘稠"},"后出锅，倒入模具"],["将模具放冰箱",{"type":"strong","text":"冷却 1 小时"}],"拿出，切成大小均匀的条，随后放入碗中","向碗中倒入一半的面包糠，奶糊裹上后取出，备用","在一个新碗中打入鸡蛋，搅匀，备用","将奶糊裹上蛋液和剩余的面包糠","锅中倒入足以覆盖奶糊的油，下锅",["奶糊外观",{"type":"em","text":"呈金黄状态"},"后停火，摆盘"]]}]},{"text":"附加内容","content":[{"type":"list","items":["煮牛奶时必须小火慢煮，才能均匀受热","奶糊下锅时油温不能过高或过低，最好保持在 5 分热",["参考资料：",{"type":"link","text":"王刚的教学视频","href":"https://www.bilibili.com/video/BV1U7411E7LH/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"炸鲜奶成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5e57b4b43abb08b0115470a5c3a6a44c.jpg"},"炸鲜奶是一道外酥里嫩、香甜可口的经典甜点，属于家常小吃。富含蛋白质和钙质，营养较均衡。制作难度中等，新手也能上手，预计操作时长约 20 分钟，但需要提前 1 小时冷藏定型。"],"title":"炸鲜奶的做法"} +{"no":69,"id":"f1da572c6edc4db4d34d19b7c617325a","name":"烤箱版巴斯克芝士蛋糕","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["奶油奶酪：212g （这是一块的质量，比较方便，原教程是 250g）","白砂糖：60g","鸡蛋：2 个","鸡蛋黄：1 个","淡奶油：120g","低筋面粉：10g"]},"可选（巧克力味）",{"type":"list","items":["巧克力：38g（只尝试过将普通巧克力融化，在淡奶油那一步加入搅拌均匀即可）"]}]},{"text":"计算","content":["以下用料使用烤制时使用一个 7 寸圆形模具，原教程使用 6 寸圆形模具。"]},{"text":"操作","content":[{"type":"list","items":["奶油奶酪软化，微波炉 10s + 10s。","奶油奶酪加入白砂糖，打蛋器打至顺滑。","加入 2 个全蛋 + 1 个蛋黄，搅拌均匀。","加入淡奶油，搅拌均匀。","加入低筋面粉，搅拌均匀。","烤箱 220°(425°F)，20 - 25 分钟（本人一般 20 或者 22 分钟）。","放凉之后放入冰箱，最好过夜。"]}]},{"text":"附加内容","content":[{"type":"list","items":["烤箱出来成品抖动是正常的，放凉后口感还不是最好的，一定要冷藏才好吃！","参考资料：下厨房 - 巴斯克芝士蛋糕『最简单的蛋糕』零失败🔥芝士控"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"自家成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9108c584f1227cd38e97661325b6332b.jpg"},"巴斯克芝士蛋糕是一道口感浓郁绵密、表面焦香内部湿润的甜品，属于西班牙巴斯克地区的经典风味。主要原料为奶油奶酪和鸡蛋，富含优质蛋白质和钙质。制作过程非常简单，新手也能轻松驾驭。从准备到出炉仅需约 30 分钟，但建议冷藏过夜后食用，总耗时约 8 小时以上。"],"title":"烤箱版巴斯克芝士蛋糕的做法"} +{"no":70,"id":"97acc72ed442b7ad7170f4925850a42f","name":"烤蛋挞","category":"dessert","detail":[{"text":"原料和工具","content":["该配方为整包蛋挞皮所需量 填充后可直接冷冻保存",{"type":"list","items":["蛋挞皮 品牌不限","鸡蛋","牛奶","淡奶油","白砂糖","烤箱 大小不限","克数称","搅拌器 包含且不限于筷子 打蛋器等工具","筛网 网孔约为 1 毫米"]}]},{"text":"计算","content":["每份：","该配方为整包蛋挞皮所需量 填充后可直接冷冻保存",{"type":"list","items":["蛋挞皮 品牌不限 整包蛋挞皮约为 30 只","鸡蛋 8 个 普通鸡蛋即可","牛奶 200 毫升 普通袋装牛奶即可","淡奶油 450 毫升 烘焙店或超市即有售","白砂糖 80 克 普通砂糖即可 细砂糖更优 易于融化"]}]},{"text":"操作","content":[{"type":"list","items":["将碗置于克数称上 称量 450 克 淡奶油（淡奶油密度在此处记为 1 ）","加入 80 克白砂糖 （甜度中等 可按个人口味增减 建议范围 60-100 克）","加入 200 克牛奶 （牛奶密度在此处记为 1 ）","取 8 个蛋黄加入 蛋清可留作他用","均匀搅拌所有材料直至白砂糖全部融化","使用网筛对搅拌完成的食材进行过滤 滤除鸡蛋黏膜 鸡蛋壳 未融化的白砂糖 结块的淡奶油","此时请将烤箱设置 220 摄氏度开始预热（约 10 分钟） 记得拿出烤盘","将蛋挞皮以 0.5 厘米的间隔均匀放置于烤盘中","将过滤完成的食材倒入蛋挞皮中 液面距离蛋挞皮上沿 0.5 厘米即可不宜过多","截止此步骤 半成品蛋挞的制作已经完成 可直接放入冰箱速冻 12 小时以上保存","将半成品蛋挞放入烤箱中进行烤制 温度为 200 摄氏度 时间为 25 分钟","烤制结束后即可食用"]}]},{"text":"附加内容","content":["操作时 请务必小心烤箱高温 防止烫伤","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"烤蛋挞","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a8ef171f5563278038521d448ca1739f.png"},"烤蛋挞是一款经典的中式甜品，外皮酥脆、内馅嫩滑，奶香浓郁。富含蛋白质、钙质和多种维生素，能提供丰富能量。制作过程十分简单，新手也能轻松上手，而且半成品可冷冻保存，随吃随取。从准备到出炉，大约需要 1 小时。"],"title":"烤蛋挞的做法"} +{"no":71,"id":"816afbd2121d71b28f1b1085d10af884","name":"玛格丽特饼干","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["熟蛋黄","黄油","白砂糖","盐","低筋面粉","玉米淀粉","烤箱"]}]},{"text":"计算","content":["鉴于这种小甜点的高热量，每次制作前需要确定计划做几份。一份正好够一个人食用。","每份：",{"type":"list","items":["熟蛋黄 1 个","黄油 50 克","白砂糖 20 克","盐 1 克","低筋面粉 50 克","玉米淀粉 50 克"]}]},{"text":"操作","content":[{"type":"list","items":["黄油隔热水融化、将蛋黄磨碎备用。","在融化的黄油中添加糖、盐、以及碾碎的鸡蛋黄，搅拌均匀","加入低筋面粉与玉米淀粉，揉成面团","将面团均匀分割成大约 8 克重的小面团，然后将它们搓成球状。","使用大拇指轻压在每个小面团上，以形成裂纹。","预热烤箱至 150℃，将小面团放入烤箱中，烘烤 20 分钟。","微微放凉即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["可根据个人口味微调盐与糖的比例，如果喜欢其他风味可以把每份的 3 克玉米淀粉换成可可粉或抹茶粉。","如果条件允许可以把蛋黄、低筋面粉等食材过筛，口感会更好。","介于材料获取难度选择了白砂糖，如果条件允许可以换成糖粉 30 克。","如果没有烤箱可使用微波炉、空气炸锅等，微波炉为高火 2-3 分钟，空气炸锅为 150℃20 分钟",["参考资料：",{"type":"link","text":"第一百种可邮寄的小饼干 酥酥糯糯入口即化~-哔哩哔哩","href":"https://b23.tv/NZCsV0x"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"玛格丽特成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/ed326860346be0b4fc9221fcdc36d811.jpg"},"玛格丽特饼干口感酥松，黄油香气浓郁，是一款经典的西式小甜点。它主要由蛋黄、黄油和面粉制成，含有丰富的碳水化合物与脂肪，能快速补充能量。制作难度适中，从准备到出炉大约需要 45 分钟，新手也能轻松上手。"],"title":"玛格丽特饼干的做法"} +{"no":72,"id":"8db7251ca3eff6bc8806450653003e9d","name":"红柚蛋糕","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["空气炸锅","鸡蛋","红柚果肉","面粉","锡纸盘","油","糖","水"]}]},{"text":"计算","content":["一份为一人餐，多人餐请等比例增加，本例中锡纸盘直径 18 厘米，若使用更大锡纸盘也请等比例增加材料用量。","一份：",{"type":"list","items":["鸡蛋 2 个","面粉 80g","红柚果肉 20g","油 15ml","水 80ml","糖 15g"]}]},{"text":"操作","content":[{"type":"list","items":["锡纸盘里打入鸡蛋 2 个， 加入红柚果肉 20g","锡纸盘中倒入 15ml 油并摇晃锡纸盘时期均匀覆盖盘底","锡纸盘中放入 10g 糖， 以及 40g 面粉和 40ml 水","用筷子顺时针方向搅拌至淡黄色糊状","锡纸盘中放入 5g 糖， 以及 40g 面粉和 40ml 水","继续用筷子搅拌至淡黄色糊状","锡纸盘放入空气炸锅的烤篮上，用 180 摄氏度烤 15 分钟","打开空气炸锅，小心取出锡纸盘，用筷子或勺子将蛋糕翻面","继续 180 摄氏度烤 8 分钟","取出即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果喜欢较甜的口感可以增加 10g 糖","红柚果肉可以酌情添加，但每份最好不超过 40g 以免影响成品观感","糊状指没有面粉疙瘩且整体颜色均匀","刚出锅的锡纸盘比较烫，请用夹子夹取或使用湿抹布之类的隔热材料拿取"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["红柚蛋糕是一道用空气炸锅就能轻松完成的清新甜点，融合了红柚果粒的微酸果香与蛋糕的松软口感，适合作为单人份下午茶。鸡蛋和面粉提供蛋白质与碳水，红柚富含维生素 C，带来简单的基础营养。制作难度中等，关键在于分次搅拌成无颗粒的淡黄色面糊，新手只要耐心按步骤操作就能成功。从备料到出锅大约需要 35 分钟，想吃现烤甜点时不会占用太多时间。"],"title":"红柚蛋糕的做法"} +{"no":73,"id":"5774dca1a6024b52024729fed0845655","name":"胡萝卜甜糕","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["胡萝卜（建议选用红色胡萝卜）","全脂牛奶","糖","酥油(Ghee)— 可用黄油替代","小豆蔻粉(Cardamom Powder)","腰果","杏仁","葡萄干","刨丝器","厚底锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 3-4 个人食用。","每份：",{"type":"list","items":["胡萝卜 500g（约 5-6 根中等大小）","全脂牛奶 500ml","糖 80g（可根据个人口味调整至 60g-100g）","酥油 40g","小豆蔻粉 3g","腰果 15g","杏仁 15g","葡萄干 15g"]}]},{"text":"操作","content":[{"type":"list","items":["将胡萝卜去皮，用刨丝器刨成细丝","在厚底锅中倒入酥油 20g（一半量），中火加热融化",["放入胡萝卜丝，翻炒 ",{"type":"strong","text":"3-5 分钟"},"，直至",{"type":"em","text":"胡萝卜丝变软且散发香味"}],"倒入全脂牛奶 500ml，搅拌均匀",["大火煮沸后转中小火，保持",{"type":"em","text":"缓慢沸腾"},"状态"],[{"type":"strong","text":"持续翻搅 25-30 分钟"},"，直至",{"type":"em","text":"牛奶几乎完全被胡萝卜吸收蒸发"},"（这是最关键的步骤，需要耐心且不断搅拌防止糊底）"],"当锅中几乎没有液体时，加入糖 80g，搅拌均匀",["加糖后会重新出水，继续中小火翻炒 ",{"type":"strong","text":"5-8 分钟"},"，直至",{"type":"em","text":"水分再次蒸发"}],"加入剩余的酥油 20g 和小豆蔻粉 3g，翻炒 2 分钟",["在另一个小锅中，用少量酥油将腰果、杏仁片和葡萄干分别炸至",{"type":"em","text":"金黄"},"（约 1 分钟），注意葡萄干会膨胀"],"将炸好的坚果和葡萄干的一半拌入胡萝卜甜糕中","盛盘，将剩余坚果和葡萄干撒在表面作为装饰"]}]},{"text":"附加内容","content":[{"type":"list","items":["胡萝卜甜糕可以热吃也可以冷吃，两种风味各有特色。","使用红色胡萝卜比橙色胡萝卜做出来的色泽更好看。","如果想要更浓郁的口感，可以用淡奶油替代部分牛奶。","密封冷藏可保存 4-5 天。食用前可用微波炉加热 1 分钟。","这道甜品在印度几乎每个家庭都会做，是排灯节(Diwali)和婚礼上必不可少的甜品。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["胡萝卜甜糕是印度家喻户晓的冬季甜品，胡萝卜丝与牛奶慢炖浓缩，融入酥油和坚果，口感绵密香甜、色泽金红。富含胡萝卜素、钙质和优质脂肪，暖身滋养。制作过程简单，但对新手需要些耐心，全程约需 45 分钟即可完成。"],"title":"胡萝卜甜糕的做法"} +{"no":74,"id":"b33ac7974f694a3b10ab9618b179d320","name":"芋泥雪媚娘","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["荔浦芋头（电商平台购买即可，实惠新鲜）","紫薯粉","牛奶","糯米粉","玉米淀粉","黄油","淡奶油","白砂糖","料理搅拌机（电动打蛋器也可以）","筛网","保鲜膜","白砂糖"]}]},{"text":"计算","content":[{"type":"list","items":["荔浦芋头 200g","紫薯粉 3g","牛奶 165g","糯米粉 a 50g","糯米粉 b 75g","玉米淀粉 22g","黄油 30g","淡奶油（推荐安佳） 145g","白砂糖 26g"]}]},{"text":"操作","content":[{"type":"list","items":["芋头切块，大火煮熟至软（40 分钟即可），全部放入料理机","向内加入 30g 牛奶，25g 淡奶油，将其打成泥状","再向内加入 3g 紫薯粉，18g 白砂糖，继续搅拌打成细腻芋泥","取出另一个碗，加入全部糯米粉 b，22g 玉米淀粉，135g 牛奶，50g 白砂糖，混匀并过筛一遍，保鲜膜盖上并扎小洞，中火蒸半个小时","在蒸的过程中，将糯米粉 a 放入平底锅小火翻炒至微微发黄（即炒熟），作为手粉备用","将中火蒸完半小时的糯米牛奶混合物（果冻状）趁热加入黄油 30g，将黄油揉至面团完全吸收，然后放冰箱冷藏一小时","取出另一只碗，加入 120g 淡奶油，8g 白砂糖，打发至有纹路，装进裱花袋备用","取出冷藏后的面团，搓揉 5 分钟，分成 30g 一个，均匀撒上 2g 手粉防粘，擀成圆形，先挤上 5g 裱花奶油，然后放上 30g 芋泥，最后将面饼像包包子一样包起来（可以减去多余的皮）","包好后再均匀撒 2g 手粉防粘","重复以上两步直至原材料用光"]}]},{"text":"附加内容","content":[{"type":"list","items":["制作时最好佩戴不粘手套","制作完即可食用，不用再加热"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"芋泥雪媚娘成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/dba090be9f8dfd3ef28480f5f7af17ba.jpg"},"芋泥雪媚娘外皮软糯 Q 弹，内馅是细腻香甜的芋泥与轻盈奶油，口感层次丰富，是一道源自家常创意的中式甜品。芋头和紫薯提供膳食纤维与花青素，牛奶和淡奶油补充钙质，营养均衡。制作无需烤箱，步骤简单，对新手很友好，即使不擅烘焙也能轻松完成。从头到尾大约需要两小时，就能做出让孩子爱不释口的自制小点心。"],"title":"芋泥雪媚娘的做法"} +{"no":75,"id":"a2f9fbf37b8a60c31489d33d7b4a652d","name":"英式司康","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["无盐黄油（推荐品牌总统）","低筋面粉","糖","盐","泡打粉","鸡蛋","淡奶油","奶油奶酪（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 4-6 个人吃。","每份：",{"type":"list","items":["无盐黄油 40g","低筋面粉 180g","糖 30g","盐 1g","泡打粉 5g","鸡蛋 1 个（约 50g）","淡奶油 45g","奶油奶酪 50g"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋打散，称量出 30g 蛋液放入干净容器中，放入全量淡奶油和奶油奶酪混合均匀。如果奶酪太硬可以水浴加热至大约 40 度再混合。","将低筋面粉，盐，糖，泡打粉放入干净容器中混合均匀","黄油切成小块，放入上一步的混合物中，用手将黄油捏入混合物中，呈粗玉米粉质地","将第一步的蛋奶混合液倒入上一步得到的粉油混合物种，搅拌均接近。叠压成均匀面团","面团放到案板上，擀成 1.5cm 厚的面片，用刀或者模具分切成合适的形状","用刷子蘸取剩余的 20g 鸡蛋液，刷在司康表面","烤箱预热 180 度，烤制 27 分钟"]}]},{"text":"附加内容","content":[{"type":"list","items":["最简单的分切方案是擀成圆形面皮，用刀切成 6 个扇形"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"英式司康-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/b81fa3d69e761fb7bb3ad7939e44f0ac.png"},"英式司康是一款经典英式下午茶点心，外酥内软，蛋奶香气浓郁，搭配果酱或奶油食用风味更佳。它主要由面粉、黄油、鸡蛋和淡奶油制成，富含碳水化合物和蛋白质，能快速补充能量。制作过程较为简单，只要掌握基本揉面手法，新手也能胜任，从准备到出炉大约需要一小时。"],"title":"英式司康的做法"} +{"no":76,"id":"6a50ecc2677800e4a992040f3374b9be","name":"草莓冰淇淋","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["加糖炼乳","草莓","重奶油","香草精","冰淇淋模具（可选）"]}]},{"text":"计算","content":["一份：",{"type":"list","items":["草莓糖浆:","草莓 500 克","白砂糖 45 克","香草精 1 克","食盐 1 克","冰淇淋底料:","香草精 5 克","食盐 1 克","重奶油 6 克","加糖炼乳 400 克"]}]},{"text":"操作","content":[{"type":"list","items":[["先做草莓糖浆。把草莓洗干净，去掉顶部叶子。将草莓切成 ",{"type":"strong","text":"5mm"}," 的小块。保留一半切碎的草莓，稍后折叠成冰淇淋。"],"将另一半切碎的草莓和糖一起放入酱汁锅中。用中火搅拌和烹饪，直到草莓释放液体并在锅中形成糖浆。","让草莓在糖浆中加热，不时搅拌，直到它们分解并变形，糖浆稍微变稠。",["当糖浆保持分开 ",{"type":"strong","text":"3秒钟"}," 时，就已经准备好了。把糖浆从火上移开，加入香草和盐搅拌。将草莓糖浆放在一边冷却。"],"当糖浆冷却时，准备冰淇淋基料。在碗中加入甜炼乳、浓奶油、香草精和盐。使用手动搅拌器搅打混合物，直到它变得轻盈蓬松，并形成柔软的尖峰。","将保留的切碎的新鲜草莓折叠到冰淇淋底座中。将生过的冰淇淋底座转移到冷冻安全容器中。将冷却的草莓糖浆淋在冰淇淋上，然后轻轻地将其旋入混合物中。",["盖上冰淇淋并冷冻 ",{"type":"strong","text":"八小时"}," ，然后舀取和食用。"]]}]},{"text":"附加内容","content":[{"type":"list","items":["制作过程中注意安全，避免割/烫到手。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道不需要搅拌机就能轻松制作的家常草莓冰淇淋，果香浓郁、口感绵密。草莓富含维生素 C，搭配奶香四溢的炼乳和奶油，能提供能量和钙质。做法简单不考验厨艺，新手也能一次成功。全程制作耗时约八小时，其中大部分是冷冻时间，实际动手只需短短几十分钟。"],"title":"草莓冰淇淋的做法"} +{"no":77,"id":"016402ac3aca57e07cd388f8790cf3ba","name":"酸奶意式奶冻","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["淡奶油","糖","原味酸奶","吉利丁片","筛网"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 3-6 个人吃。","每份：",{"type":"list","items":["淡奶油 200g","糖 40g","原味酸奶 250g","吉利丁片 6g"]}]},{"text":"操作","content":[{"type":"list","items":["吉利丁片剪成小片，泡入冷水中","淡奶油和糖放入锅中，加热至 60 度","关火，吉利丁从水中取出，控干水份，加入热淡奶油中，搅拌均匀","淡奶油降温至 40 度，加入原味酸奶，搅拌均匀","将上述步骤得到的混合物过两遍筛网","分装入合适的容器，放入冰箱冷藏 4 小时以上"]}]},{"text":"附加内容","content":[{"type":"list","items":["传统版本的意式奶冻只用淡奶油，且糖量更大，比较甜腻。此版本做了改良，吃起来负担更小。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"酸奶意式奶冻-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/4f158769f2b28184e98f5b869f5952c1.png"},"一道改良自意大利经典的甜品，融入原味酸奶后口感更为清爽顺滑，甜而不腻，适合作为餐后小点搭配水果或果酱。奶制品带来丰富的钙质和蛋白质，营养温和。制作步骤简单，只需加热搅拌和冷藏定型，新手也能顺利上手，从准备到冷藏完成大约需要 5 小时。"],"title":"酸奶意式奶冻的做法"} +{"no":78,"id":"19d112d9c57ee021b244b011ac2015e7","name":"雪花酥","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"工具"},{"type":"list","items":["不粘平底锅","烘焙刮刀（可用锅铲代替，小心使用破坏不粘锅涂层）","一次性塑料手套","雪花酥/牛轧糖模具","擀面杖"]},{"type":"heading","text":"原料"},{"type":"list","items":["无盐黄油","棉花糖","全脂奶粉","混合坚果（三只松鼠每日坚果）","饼干（非夹心型饼干，推荐小奇福或购买使用雪花酥烘焙专用小饼干）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["无盐黄油 20g","棉花糖 75g","全脂奶粉 40g","混合坚果 60g","饼干 75g"]}]},{"text":"操作","content":[{"type":"list","items":["饼干超过一元硬币大小先切成小块","无盐黄油加入锅中，小火加热至无盐黄油完全融化","棉花糖加入锅中，使用刮刀搅拌，直至棉花糖融化并与无盐黄油均匀融合","20g 奶粉加入锅中，使用刮刀搅拌，奶粉与黄油棉花糖混合物搅拌均匀后立即关火","准备好的所有混合坚果与饼干趁热加入锅中，使用刮刀搅拌","搅拌到温度下降到手可以接触的温度后，戴上一次塑料手套，在锅中搓揉或者双手拿起拉扯，让饼干混合坚果与棉花糖黄油奶粉混合物分散均匀。","将上述步骤混合物压入模具中，边角压实，擀面杖擀平，未满的一边用手尽量压成直边","室温放凉，完全冷却后脱模，按照模具纹路切块，或切成自己喜欢的大小，撒上剩余奶粉，尽量使雪花酥每面都沾上奶粉"]}]},{"text":"附加内容","content":[{"type":"list","items":["棉花糖加热时间越长，最后成品越硬",["参考资料：",{"type":"link","text":"【一口小锅 十分钟搞定的网红草莓“雪花酥”-哔哩哔哩】","href":"https://b23.tv/P547ILO"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"雪花酥成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/01ac375889f13c344d98a385494a1640.jpg"},"雪花酥是一道口感酥脆香甜、奶香浓郁的小甜点，属于简单快手的家常烘焙，也很适合装盒送礼。由于含有黄油、奶粉和混合坚果，能提供丰富的能量和蛋白质，不过热量较高，适合偶尔享用。制作难度适中，对新手有一定挑战，但只要注意火候和搅拌手法，一般只需 30 分钟就能完成。"],"title":"雪花酥的做法"} +{"no":79,"id":"8f931d2da18480bda3d145ef79c96a39","name":"魔芋蛋糕","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"工具"},{"type":"list","items":["烤箱","电动打蛋器","金属蛋糕模具（形状任意）","烘焙纸","餐刀（用于翻拌和抹平蛋糕糊）","隔热手套","[可选] 分蛋器"]},{"type":"heading","text":"原料"},{"type":"list","items":["鸡蛋","赤藓糖醇","可可粉","魔芋粉","塔塔粉"]}]},{"text":"计算","content":["每份（9.25 × 5 × 1 英寸）：",{"type":"list","items":["3 个鸡蛋","赤藓糖醇 50g","可可粉 10g","魔芋粉 10g","塔塔粉 1g"]}]},{"text":"操作","content":[{"type":"heading","text":"预热烤箱"},{"type":"list","items":["在准备蛋糕糊之前，可以开始预热烤箱至 350 ℉( 150 ℃)以节省时间"]},{"type":"heading","text":"前期分离操作"},{"type":"list","items":["从冰箱中取出新鲜的鸡蛋","准备两个容器并擦干，分别盛放蛋清与蛋黄",["对盛放蛋清的容器，可稍有水珠，但",{"type":"strong","text":"不能有任何油"},"；盛放蛋黄的容器不能有水珠"],"打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。",["分离过程中蛋黄不能破碎，",{"type":"strong","text":"蛋清中不能混有任何蛋黄"},"，否则会严重影响打发。（白色系带可进入蛋清，不影响）"],["（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 ",{"type":"strong","text":"1/8"},"）"]]},{"type":"heading","text":"打发蛋白"},{"type":"list","items":["蛋清中加入 1g 塔塔粉",["打蛋器高速，打发蛋白至",{"type":"em","text":"粗大气泡的状态"},"，加入 50g 赤藓糖醇"],["打蛋器中低速，打发蛋白至",{"type":"em","text":"干性发泡"},"的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）"],"此时蛋白打发程度已符合要求","打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）"]},{"type":"heading","text":"混合其他原料"},{"type":"list","items":["把分离的蛋黄加入打发的蛋清中，打蛋器中低速搅拌均匀",["蛋清中加入 ",{"type":"strong","text":"10g 可可粉"},"和 ",{"type":"strong","text":"10g 魔芋粉"},"，先用餐刀翻拌，这是由于如果直接用打蛋器搅拌会造成粉末飞溅"],"翻拌手法是","先用右手拿刮刀从搅拌盆中心插入面糊底部","向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内","左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了 1 次循环","速度大约是 1 秒钟 2 下","此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。","翻拌结束后，打蛋器低速搅拌均匀"]},{"type":"heading","text":"烘烤"},{"type":"list","items":["模具铺好烘焙纸，贴合底部与内壁","将蛋糕糊倒入模具，然后用餐刀抹平，再然后震荡几下避免大气泡","烘烤 25 分钟","烤好后，戴好隔热手套取出"]},{"type":"heading","text":"冷却与脱模"},{"type":"list","items":["（可选） 将模具从高处落下，震出其中的热气","模具倒扣 10 分钟，使蛋糕冷却","没有冷却的蛋糕立刻脱模会损伤蛋糕",["此操作可能会",{"type":"strong","text":"烫手"},"，注意戴好隔热手套"],"脱模，餐刀切块食用"]}]},{"text":"附加内容","content":[{"type":"list","items":[["本食谱主要参考视频",{"type":"link","text":"Keto Konjac Chocolate Cake｜生酮蛋糕","href":"https://youtu.be/gzXlOrGI54U"}],["打发蛋白等部分大幅借鉴",{"type":"link","text":"戚风蛋糕","href":"../戚风蛋糕/戚风蛋糕.md"},"制作流程"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["魔芋蛋糕是一款低热量、无麸质的甜点，用赤藓糖醇代替白砂糖，口感轻盈湿润，带有可可香气，尤其适合减脂人群。它富含膳食纤维和蛋白质，饱腹感强。制作有一定难度，需要打发蛋白并注意翻拌手法，但整体耗时仅约半小时，算是快手健康的烘焙选择。"],"title":"魔芋蛋糕的做法"} +{"no":80,"id":"40fd67828cb0e9db6d20b9e28c8bf697","name":"龟苓膏","category":"dessert","detail":[{"text":"原料和工具","content":[{"type":"list","items":["龟苓膏粉 25 克","冷水 120 毫升","开水 500 毫升","白砂糖 100 克","小锅","搅拌工具","模具或碗"]},"---"]},{"text":"计算","content":["每次制作约可获得 3-4 小碗成品，适合 2-4 人食用。","---"]},{"text":"操作","content":[{"type":"list","items":["在锅中倒入龟苓膏粉 25 克与冷水 120 毫升，充分搅拌至无颗粒感。","在另一个容器中加入白砂糖 100 克，倒入沸水 500 毫升，搅拌至糖完全溶解。","将糖水缓慢倒入龟苓膏粉液中，立即搅拌均匀，避免结块。","将混合液体放入锅中，加热时保持中小火，并持续搅拌以防粘锅。","加热至液体变粘稠并开始冒小泡，即可关火。","快速将液体倒入模具中，自然冷却凝固。建议冷藏 1~2 小时后食用，口感更佳。"]},"---"]},{"text":"附加内容","content":[{"type":"list","items":["龟苓膏冷却过程中不可随意移动容器，否则可能影响成型。","加热时应避免使用大火，防止结块或糊底。","可根据个人口味添加蜂蜜、炼乳或水果食用。","不同品牌龟苓膏粉浓度略有差异，建议参照包装说明调整配比。"]},"---","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"龟苓膏成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/59c38513b70f8c7a02166b1f6670e3c7.jpg"},"龟苓膏是一道广式传统甜品，口感嫩滑微苦回甘，常作为夏日消暑小食。龟苓膏能清热祛湿、滋阴养颜，是营养健康的一款点心。做法简单，新手也能轻松掌握，全程只需备料、搅拌和加热，冷藏等待约两小时后即可享用。","---"],"title":"龟苓膏的做法"} +{"no":81,"id":"54a41fdab743ddc4aa44a1670488ccac","name":"B52轰炸机","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["甘露咖啡酒","爱尔兰百利甜酒","蓝天原味伏特加","吧勺","利口酒杯","打火机"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["甘露咖啡酒 10ml","爱尔兰百利甜酒 10ml","蓝天原味伏特加 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["在利口酒杯的最底层倒入甘露咖啡酒到 1/3 处。(10ml)","顺着吧勺缓缓倒入爱尔兰百利甜酒，也是 1/3 处 (10ml)。注意要慢，保证层次分明。（太快甜酒会和咖啡混合）","最后在上层倒入蓝天原味伏特加 （10ml)","用打火机热一下杯口","最后一步点火： 看到淡蓝色的小火苗了吗？"]}]},{"text":"附加内容","content":[{"type":"list","items":["喝的时候，现在酒吧常用的方法是提供一个吸管，在火还燃烧的时候插入，然后快速全部吸入。","由于吸管太细，其中氧气不足，所以火苗会灭掉，不必担心。这时候，会感到一股热辣顺着喉咙一直烈到胃，之后就是久久的咖啡奶油回甘。非常刺激又好喝。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这款鸡尾酒口感层次分明，入口先是伏特加的烈，紧接着是咖啡奶油的回甘，点燃后饮用有独特的冰火体验，属于经典创意鸡尾酒。咖啡酒与百利甜酒提供了少量咖啡因和奶脂，但整体营养以酒精为主。制作需要练习分层倒酒和点火技巧，对新手稍有难度，整个过程大约只需 5 分钟。"],"title":"B52轰炸机的做法"} +{"no":82,"id":"047d2d66d3cce156d18b4f214d945337","name":"Mojito莫吉托","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["打碎的冰块","冰镇苏打水","压汁器","海波杯","研杵"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["一块青柠（切成两个半块）","五珠薄荷叶","糖浆 20ml","金色朗姆酒 45ml","蓝天原味伏特加 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["将切成半块的青柠之一切成小块，放入海波杯，随后用研杵将其捣出汁；","用 3-4 珠薄荷叶沿着杯口涂抹，随后将其放入杯中；","加入 糖浆 20ml；","加入 金色朗姆酒 45ml；","将剩下的半块青柠压出汁水放入杯中；","轻轻搅拌，使砂糖/糖浆处于半融合状态；","将打碎的冰块放入杯中，直到占杯中 3/4；","加入冰镇苏打水直到刚好淹没碎冰；","旋转搅拌半分钟；","使用碎冰将海波杯补满；","将剩下的一株薄荷叶拍醒，插入碎冰，作装饰。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考资料：",{"type":"link","text":"【哔哩哔哩】莫吉托(Mojito)世界上最著名的经典鸡尾酒之一。","href":"https://www.bilibili.com/video/BV1jg4y187kB"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这款鸡尾酒口感清爽酸甜，带有薄荷的清凉和朗姆酒的微醺，是经典的夏季饮品。酒精含量较低，佐以富含维生素 C 的青柠，能生津解渴、提神醒脑。制作十分简单，对新手友好，从备料到完成只需大约十 分钟。"],"title":"Mojito莫吉托的做法"} +{"no":83,"id":"b14114f15f985df5b25a6eeacb24a726","name":"冬瓜茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冬瓜","冰糖","保鲜膜","过滤网","大锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 4-5 个人饮用。","每份：",{"type":"list","items":["冬瓜 1000g","冰糖 300g"]}]},{"text":"操作","content":[{"type":"list","items":[[{"type":"strong","text":"准备冬瓜"},"：将冬瓜去皮，去籽，切成小块（每块不超过 4cm）。"],[{"type":"strong","text":"加入冰糖"},"：冬瓜加入冰糖，搅拌均匀，盖上保鲜膜放冰箱冷藏 2 小时以上。"],[{"type":"strong","text":"煮冬瓜"},"： 此时冬瓜出了很多水, 倒入锅中 大火煮开，然后转中小火慢慢熬制 1~2 个小时，中途多搅拌防止糊锅。"],[{"type":"strong","text":"过滤冬瓜茶"},"：使用过滤网将煮好的冬瓜茶液过滤，取出冬瓜块，只保留茶液。"],[{"type":"strong","text":"冷却"},"：将冬瓜茶液放凉后，倒入干净的容器中，放入冰箱冷藏即可。"],[{"type":"strong","text":"享用"},": 熬好的冬瓜茶液是浓缩汁，根据个人喜好添加水或其他饮品，冷热皆宜。"]]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"口感调整"},"：冰糖的用量可以调整，以达到个人喜好的甜度。"],[{"type":"strong","text":"保存方法"},"：冷藏保存，建议 1 周内喝完。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["冬瓜茶是一款清爽解暑的传统饮品，口感甘甜柔和，带有冬瓜特有的清香，冰镇后风味更佳。冬瓜本身低热量、富含水分，搭配冰糖熬制，能补充能量、生津止渴。制作不复杂，但对新手而言需要一些耐心，全程大约需要 4 到 5 小时。"],"title":"冬瓜茶的做法"} +{"no":84,"id":"8bb8eb6de4b70c77ac8f8cb0bad3273c","name":"冰粉","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冰粉籽 200g","过滤豆浆渣的纱布一块","凉白开 2000g","薄荷汁 10ml / 薄荷粉 10g","一次性透明塑料杯（可选）","遇水发光冰块（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份够 5 个人吃。","每份：",{"type":"list","items":["冰粉籽 200g","凉白开 2000g","薄荷汁 10ml / 薄荷粉 10g"]}]},{"text":"操作","content":[{"type":"list","items":["将凉白开倒入盆中；","将冰粉籽全部用纱布包起来，开口处打结","将包好的冰粉籽放入凉白开中，在凉白开中用力揉搓 6 分钟","然后将凉白开放置 2.5 小时，即可成型","随后将石凉粉用勺子装进准备好的一次性透明塑料杯中，加入 10ml 薄荷汁或者 10g 薄荷粉（柠檬汁、山楂汁、桑椹汁也可），再放入遇水发光冰块，用勺子慢慢搅拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察凉白开的颜色和粘度变化，如颜色过浅或者水不黏，则说明冰粉籽量不足，或者是揉搓力度和时间没有到位。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"石凉粉(冰粉)成品1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/54ee8ef7c7f505640b62d5b74c4e22ba.jpg"},{"type":"image","text":"石凉粉(冰粉)成品2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5e5fd8bc30ff0cb0be6726355f2ad1e4.jpg"},"石凉粉是河南信阳的传统小吃，口感爽滑如果冻，配以薄荷汁或柠檬汁清凉解暑，属于豫菜系。由冰粉籽手工揉搓而成，天然无添加，含有丰富的植物胶质。制作非常简单，对新手友好，全程约需 3 小时，其中 2.5 小时为静置凝固时间，几乎不占用人工。"],"title":"冰粉的做法"} +{"no":85,"id":"9f4b4982e0fb624be2af1036b14cbdc5","name":"印度奶茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["红茶（CTC 红茶最佳，或阿萨姆红茶）","全脂牛奶","生姜","小豆蔻（绿色）","肉桂棒","丁香","黑胡椒粒","糖","小奶锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。","每份（大约 200ml）：",{"type":"list","items":["水 120ml","全脂牛奶 120ml","红茶 8g（约 2 茶匙）","生姜 5g（约 1cm 一块），拍碎","绿色小豆蔻 2 颗，拍开","肉桂棒 1 小段（约 2cm）","丁香 2 颗","黑胡椒粒 2 颗，拍碎","糖 10-15g（根据个人口味调整）"]}]},{"text":"操作","content":[{"type":"list","items":["将生姜拍碎（不用切太碎，拍开即可释放姜汁）","将小豆蔻用刀背拍开，露出里面的籽","将黑胡椒粒拍碎","在小奶锅中倒入 120ml 水","放入拍碎的生姜、小豆蔻、肉桂棒、丁香、黑胡椒粒",["大火煮沸后转小火，",{"type":"strong","text":"煮 2 分钟"},"，让香料的味道充分释出"],["加入红茶 8g，继续小火",{"type":"strong","text":"煮 2 分钟"},"，直至",{"type":"em","text":"茶汤颜色变深"}],"倒入全脂牛奶 120ml",["中火加热，",{"type":"strong","text":"注意观察"},"，当奶茶开始",{"type":"em","text":"冒泡上升"},"时立即转小火（牛奶极易溢出）"],["小火",{"type":"strong","text":"煮 2-3 分钟"},"，期间可以将锅提起倒回（反复提拉 3-4 次），使茶汤与牛奶充分融合"],"加入糖，搅拌溶解","关火","用滤网过滤到茶盏中，去除茶叶和香料残渣","趁热饮用"]}]},{"text":"附加内容","content":[{"type":"list","items":["CTC 红茶（Crush, Tear, Curl 工艺制成）是印度奶茶的最佳选择，因为其颗粒细碎，能在短时间内释放浓厚的茶味。中国的祁门红茶或滇红也可以替代。","牛奶和水的比例可以根据个人喜好调整。更浓的奶茶用牛奶多水少，更清爽的用水多牛奶少。","生姜是印度奶茶的灵魂，不建议省略。","印度人喜欢将奶茶煮得很甜，如果不习惯可以减少糖量。","在印度，Chai 不仅是饮品，更是一种社交文化。朋友聚会、商务谈判、甚至初次见面，都从一份 Chai 开始。据统计印度每天消耗超过 10 亿份茶。","印度街头奶茶摊(Chai Wala)通常使用陶土杯(Kulhad)盛茶，赋予茶汤一种独特的泥土芬芳。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["印度奶茶是一道充满异域风情的家常饮品，以红茶、牛奶和多种香料现煮而成，口感浓郁顺滑，带有生姜、豆蔻、肉桂交织的辛香暖意。牛奶提供优质蛋白和钙质，香料则有助于暖身驱寒、促进消化。制作过程简单直观，对新手友好，从备料到入口只需大约 10 分钟。"],"title":"印度奶茶的做法"} +{"no":86,"id":"a7d685b67634a7a931b12b601dbd27a5","name":"可乐桶","category":"drink","detail":[{"text":"原料和工具","content":["原料",{"type":"list","items":["波旁威士忌","可口可乐","冰块","柠檬（可选，提升口感用）"]},"工具",{"type":"list","items":["手动压汁器"]}]},{"text":"计算","content":["一杯分量，约 900 毫升（含冰）",{"type":"list","items":["威士忌 100 毫升","可口可乐 500 毫升","柠檬 1 个","冰块 300 克"]}]},{"text":"操作","content":["柠檬的处理",{"type":"list","items":[["将柠檬对半切（",{"type":"strong","text":"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用","将挤压过的柠檬置于容器中备用"]},"正式调配",{"type":"list","items":["选择一个杯子，建议使用容量在大约 1 升的大型玻璃杯或铁皮酒桶","将冰块和挤压过的柠檬入杯中（可根据个人喜好设计柠檬与冰块的摆放）","倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）","沿杯壁缓慢倒入可口可乐至距离杯口 3/4 处（控制可乐和威士忌的比例约在 5:1 ）","倒入威士忌直至满杯"]}]},{"text":"附加内容","content":["可乐桶因冰块和可乐的口感掩盖了威士忌的酒味，因此不善酒力的人也容易在不知不觉中过量饮酒，请在保证个人与饮酒者的安全下调配。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["可乐桶是一款简单易调的休闲鸡尾酒，口感清爽甜润，可乐的气泡和柠檬汁很好地中和了威士忌的烈感，适合聚会场合。主要提供能量，柠檬补充维生素 C。整个调配过程只需 5 分钟即可完成，新手也能轻松上手。"],"title":"可乐桶的做法"} +{"no":87,"id":"015fd299d51f85428b654be7f2499c50","name":"奇异果菠菜特调","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["原料:","奇异果","苹果","菠菜叶（ 2-5 片）","水","白砂糖","工具","榨汁机"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 700ml","奇异果 2 个","苹果 1/2 个","菠菜叶 4 叶","白砂糖 12 克"]}]},{"text":"操作","content":[{"type":"list","items":["将猕猴桃切成两半，每半再分四份小块","将苹果切丁","将菠菜叶去梗，只留叶子部分","将菠菜切碎","一起倒入榨汁机搅拌杯","注水","加入白砂糖","启动搅拌机，搅拌约 4 个 15 秒（每 15 秒停下看状态）"]}]},{"text":"附加内容","content":[{"type":"list","items":["关于白砂糖的量：全糖为 12g，可根据个人情况在 0-12g 中调整","本品是仿照宜家的奇异果菠菜汁自己研制的，没有宜家的好喝，但也不错","欢迎改进！"]},{"type":"heading","text":"成品"},{"type":"image","text":"奇异果菠菜特调","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/10233c87f5c6d7b9a5ef90a3e7a70878.jpg"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道清爽健康的果蔬特饮，口感酸甜细腻，带有奇异果与苹果的天然果香，菠菜味清淡不抢。富含维生素 C 和膳食纤维，有助于促进消化。制作非常简单，新手也能一次成功，全程预计只需 10 分钟。"],"title":"奇异果菠菜特调的做法"} +{"no":88,"id":"90293ea7021578c1279b757790756e0c","name":"奶茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["袋泡红茶（推荐立顿黄牌精选红茶）","全脂奶粉或淡奶","杯子，例如带刻度的杯子，陶瓷杯或保温杯"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["袋泡红茶 2 包（约 4g）","奶粉 11-12g","砂糖 5-7g"]}]},{"text":"操作","content":[{"type":"list","items":[["取袋泡红茶 2 包放入杯中，加入 180-200mL ",{"type":"strong","text":"沸水"},"。"],[{"type":"strong","text":"等待 20 - 30 分钟"},"。"],"称取 11-12g 奶粉和 5-7g 砂糖，分别加入前一步骤得到的液体中。","搅拌均匀即可饮用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["加入沸水后，尽量保持杯子内部温暖，例如使用开口较小的杯子或盖上盖子。如果气温较低时，使用量杯量取可能导致沸水在冲入红茶前冷却，则可以不使用量杯量取而直接估计其体积。","等待时间结束后可提起或搅动茶包以使冲泡更加均匀。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道用红茶和奶粉轻松调制的家常饮品，茶香与奶香交融，口感顺滑温暖。红茶中的茶多酚搭配牛奶的蛋白质和钙质，既能提神又补充日常营养。做法非常简单，新手也能一次成功，仅需大约半 小时就能喝上自制奶茶。"],"title":"奶茶的做法"} +{"no":89,"id":"591e2752bbd8fe30db6418d616e829ea","name":"杨枝甘露","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["杯子","水果刀","牛奶","冰块","调理机/果汁机"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["奇亚籽 24g","牛奶 50ml","冰块 2 小块","芒果 1 粒","葡萄柚 1/2 粒","椰奶 150ml"]},"点缀:",{"type":"list","items":["切丝芒果干 （可选）","切丝柳橙干 （可选）"]}]},{"text":"操作","content":[{"type":"list","items":["奇亚籽泡牛奶 10 分钟。","泡籽之时，把半粒芒果、葡萄柚去皮切丁，放入杯中。","半粒芒果切小块放入调理机加冰块、椰奶打成泥。","倒入杯中，放上点缀材料（如有）。","一边享用一边写代码！！"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道改良版的经典港式甜品，用奇亚籽代替西谷米，口感滑嫩又带有籽粒的细微嚼劲，芒果的香甜与葡萄柚的微酸交织，椰奶增添浓郁。富含膳食纤维、维生素 C 和优质脂肪，清爽解暑。制作非常简单，新手也能轻松完成，从备料到享用只需约 20 分钟。"],"title":"杨枝甘露的做法"} +{"no":90,"id":"409dacafd03d40becf3ae028a7a327a0","name":"柠檬水","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["原料","柠檬","果蜜","冰（可选）","工具","雪克杯"]}]},{"text":"计算","content":["一杯分量，约 500 毫升",{"type":"list","items":["柠檬 40~45 克","果蜜 40~45 克","冰几块（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["称 40~45 克柠檬，放入雪克杯中","雪克杯盖盖子锤大约 10 次","加入果蜜 40~45 克","补水","摇晃均匀","最后根据喜好加冰"]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考资料：",{"type":"link","text":"柠檬水教程","href":"https://v.douyin.com/TVNTcXDi46I"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"柠檬水成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/30c3b7e89521e2da7bbf2f5bbdd7c790.jpg"},"这道饮品以新鲜柠檬为主角，搭配果蜜调和，酸甜平衡，冰镇后更感清凉解暑。柠檬富含维生素 C，经常饮用有助于补充营养、提神美白。制作步骤极简，只需捶打、加料、摇晃，新手也能在三五分钟内完成。"],"title":"柠檬水的做法"} +{"no":91,"id":"7735fefe37f8d419cbbea7c7be9dcd05","name":"泰国手标红茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["水","茶粉","炼乳","白糖","牛奶","克称","带刻度容器","港式奶茶过滤袋"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["水(600cc)","茶粉(20g)","白糖(24g)","牛奶(18ml)","炼乳(24g)"]}]},{"text":"操作","content":[{"type":"list","items":["600cc 水大火烧开","在过滤袋中装入 20g 茶粉，开水倒入过滤袋中，过滤 20 遍","使用克称量取 24g 炼乳、24g 白糖和 18ml 牛奶放入 1000ml 以上的水壶中","将过滤好的茶水倒入水壶中搅拌，直到白糖融化","将水壶放到冰箱 4 小时以上","喝前可以加 6-8 颗冰块"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"泰国手标红茶成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/6e7f5c87ae9002b7a99c59af4781ad0a.jpg"},"这是一道源自泰国街头的经典奶茶，茶香浓郁，口感绵密顺滑，炼乳与牛奶带来香甜奶味。茶奶结合可提供少量蛋白质和钙，但含糖量较高，适宜作为消暑解渴的饮品。制作步骤简单，但需反复过滤茶汤并等待长时间冷藏，整体耗时约 4 小时 20 分钟，对新手稍有耐心即可完成。"],"title":"泰国手标红茶的做法"} +{"no":92,"id":"483c48a2552a1023748b9ed6e9b1bfb0","name":"海边落日","category":"drink","detail":[{"text":"原料和工具","content":["原料",{"type":"list","items":["红石榴糖浆","NFC 橙汁","苏打水","白朗姆","蓝橙力娇酒","柠檬汁","冰块","柠檬"]},"工具",{"type":"list","items":["大号的玻璃杯","搅拌棒","量酒器","调酒杯","吸管","水果刀"]}]},{"text":"计算","content":["一杯分量（含冰）",{"type":"list","items":["红石榴糖浆 15ml","橙汁 35~50ml","苏打水 50ml","白朗姆 30ml","蓝橙力娇酒 15ml","柠檬汁 15ml","大冰块差不多就行","柠檬 1 片"]}]},{"text":"操作","content":["柠檬的处理",{"type":"list","items":["柠檬洗净切出一片"]},"正式调配",{"type":"list","items":["选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯","放入大冰块，用搅拌棒搅拌冰杯","加入红石榴糖浆","让橙汁沿搅拌棒导入酒杯，到就被一半就行","轻轻搅拌半圈","倒入苏打水","拿出调酒杯，加入白朗姆 + 蓝橙力娇酒 + 柠檬汁 + 冰块。然后 shake，shake","轻轻倒入酒杯中","插上柠檬和吸管"]}]},{"text":"附加内容","content":[{"type":"heading","text":"成品"},{"type":"image","text":"海边落日","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9570805606d835cb910407e455b5008d.jpg"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这款鸡尾酒色彩层次分明，底部红石榴糖浆似晚霞，中间橙汁透亮，上层蓝橙酒液如海水，整体呈现海边落日的意境，喝起来酸甜清爽，带朗姆酒香。橙汁和柠檬汁含少量维生素 C，酒精能帮助放松。调酒步骤不复杂，但倒液沿搅拌棒做出分层需要一点耐心，新手跟着做也能成功，准备加调制大约一刻钟搞定。"],"title":"海边落日的做法"} +{"no":93,"id":"fb7c15a605844d6f9b88db4394c166a2","name":"牛油果拉西","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["原味酸奶 (Plain yogurt)","熟透的牛油果","蜂蜜","冷牛奶","小豆蔻粉（可选）","薄荷叶或坚果碎（可选，用于装饰）","搅拌机（破壁机/榨汁机）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人饮用。","每份：",{"type":"list","items":["原味酸奶 120 ml","熟透的牛油果 1 个","蜂蜜 1 汤匙（可根据口味增减）","冷牛奶 60 ml","小豆蔻粉 1 撮（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将牛油果对半切开，去核，剥去外皮，将果肉切成小块备用。","在搅拌机中加入 120ml 原味酸奶、切好的牛油果块、1 汤匙蜂蜜以及 60ml 冷牛奶。","（可选）加入一小撮小豆蔻粉以增加独特风味。",["启动搅拌机，",{"type":"strong","text":"搅拌大约 1 分钟"},"直至液体变得完全顺滑和浓郁。"],"将打好的饮品倒入杯中。","（可选）在表面放上几片薄荷叶或撒上 5g 切碎的坚果作为装饰。"]}]},{"text":"附加内容","content":[{"type":"list","items":["牛油果必须选择熟透的，这样才能保证饮品的绵密口感和颜色。","如果喜欢更冰凉的口感，可以适当减少一点牛奶，加入几块冰块一起搅拌。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一款融合了印度传统酸奶饮品“拉西”的创新饮品，口感绵密顺滑、清甜不腻，特别适合作为早餐或午后提神饮品。牛油果富含单不饱和脂肪酸与膳食纤维，搭配酸奶的优质蛋白和益生菌，一杯便能提供持久饱腹感。制作极为简单，新手也能零失败，从备料到享用只需 大约 5 分钟。"],"title":"牛油果拉西的做法"} +{"no":94,"id":"096a782aea26d1fd754b66bf452f781f","name":"百香果橙子特调","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["原料:","百香果","橙子","茉莉绿茶茶叶/苏打气泡水二选一","白砂糖","冰块","蜂蜜（可选）","薄荷叶或其他绿叶（可选，装饰使用）","工具","手动压汁器"]}]},{"text":"计算","content":[{"type":"list","items":["基于茉莉绿茶版本准备，一杯分量，约 380 毫升","橙子 1 个（约 200 克，拳头大小）","茉莉绿茶茶叶 3~6 克","开水 150 毫升","冰块 160 克以上","腌制百香果部分（因为量小不好配置，这里是两次的分量）","百香果 3 个","白砂糖 30 克","蜂蜜 10 克（如果没有可以用 5 克白砂糖代替）"]}]},{"text":"操作","content":[{"type":"list","items":["百香果腌制（因为量小不好配置，这里是两次的分量）","将三个百香果的果肉取出来（里面的汁也不能放过），置于容器中","称量 30 克白砂糖放入","称量 10 克蜂蜜放入（如果没有可以用 5 克白砂糖代替）","搅拌均匀","容器保鲜膜封口，放入冰箱中进行 12~24 小时的腌制","茉莉绿茶调配（推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30）","称量 3~6 克茶叶置于容器，加入 150 毫升开水，泡 6 分钟","往泡好的绿茶中放入 90 克冰块冷却，可搅拌加速冷却","待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 240 毫升","橙子的处理（可在泡茶期间处理）",["将橙子对半切（",{"type":"strong","text":"刀方向垂直于橙子的头尾连线"},"），并从其中的一半中切取一片橙子备用"],"再次将橙子对半切，将得到的 4 角橙子用压汁器压出橙汁置于容器中备用","正式调配","选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 70 克冰块放置在杯底，并将所有橙汁倒入","将之前准备的一片橙子贴杯内壁放置","将一次分量的腌制百香果浇在冰上","缓慢注入茉莉绿茶直至满杯，便于分层","在液面放置好装饰用的绿叶（可选）"]},"搅拌均匀后享用"]},{"text":"附加内容","content":["如果缺少或不喜欢茉莉绿茶，可以使用苏打气泡水代替，免去茉莉绿茶的调配流程","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道酸甜清爽的夏日饮品，融合了百香果的热带果香与橙子的鲜甜，搭配茉莉绿茶或苏打气泡水，口感层次分明，冰爽解腻。富含维生素 C，有助增强免疫力和滋润肌肤。包含腌制、泡茶、榨汁等步骤，操作略多但难度适中，新手也能尝试。需提前一天腌制百香果，总耗时约 24 小时，实际动手时间仅 大约 30 分钟。",{"type":"image","text":"百香果橙子特调-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/85d9e323e88d906021af3ddd77899e4a.jpg"},{"type":"image","text":"百香果橙子特调-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/53ec723e6a6703002d95ce7e0dc99138.jpg"}],"title":"百香果橙子特调的做法"} +{"no":95,"id":"c0f238a7c8fb5d70233b34751025517d","name":"砂糖椰子冰沙","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["瓶装椰汁（瓶口较大为佳）","咖啡调糖（黄色粗粒）"]}]},{"text":"计算","content":["冰沙最佳份量通常与融化速度有关，300g 在零下 18 度制成的冰沙在室温下通常可维持 30 分钟。","每份：",{"type":"list","items":["瓶装椰子汁 500ml","咖啡调糖 10g（两包太古咖啡调糖）","坚果碎（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["500ml 瓶装椰汁倒掉 200ml，立刻拧紧瓶盖。","将这瓶椰汁放入冰箱冷冻区并冷冻 10 小时以上。","将这瓶椰汁取出，若确认瓶中椰汁已彻底冻结，则在墙角、椅背、桌角等坚硬表面上用力抽打。（请务必确认表面不会因此受到损伤）","当抽打到冻结椰汁变成冰沙状态，打开瓶盖倒出冰沙。","在冰沙表面均匀撒上咖啡调糖或坚果碎。","完成"]}]},{"text":"附加内容","content":[{"type":"list","items":["在以上步骤中，瓶装椰汁可以提前冰冻，但是不宜超过 7 天，否则有变质风险。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"alt text","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5eedb4b12d51cca7b921e8f8c5262f6f.jpg"},"砂糖椰子冰沙是一道极具热带风情的快手冷饮，清甜的椰香融合粗粒黄糖的焦香，口感绵密冰爽。椰子水富含天然电解质与矿物质，能快速补充水分，咖啡调糖增添碳水能量。制作门槛极低，只要提前将椰汁冻硬，敲打成沙即可，对新手毫无压力。从冷冻到出品需提前准备 10 小时以上，但动手操作仅需几分钟，很适合作为悠闲的午后冰品。"],"title":"砂糖椰子冰沙的做法"} +{"no":96,"id":"4a64e3497a261739579b74a601a56400","name":"耙耙柑茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["原料:","耙耙柑（替换物请看附加内容）","茉莉绿茶","冰块",[{"type":"link","text":"蔗糖糖浆","href":"../../condiment/蔗糖糖浆/蔗糖糖浆.md"},"（可选）"],"工具","搅拌机"]}]},{"text":"计算","content":["一杯分量，约 300 毫升",{"type":"list","items":["耙耙柑 1~2 个（200 克以上）","茉莉绿茶 2~4 克","冰块 60 克","1 : 1 蔗糖糖浆 10 克（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["茉莉绿茶调配（推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30）","称量 2~4 克茶叶置于容器，加入 100 毫升开水，泡 6 分钟","往泡好的绿茶中放入 60 克冰块冷却，可搅拌加速冷却","待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 160 毫升","正式调配","选择一个杯子，建议使用容量在大约 300 毫升的透明玻璃杯","取出耙耙柑的肉瓣，并将外皮剥去，取得果肉","取 130 克果肉和 130 毫升茉莉绿茶放入搅拌机中","倒入 10 克蔗糖糖浆（可选，如果喜甜可放）","封盖启动搅拌机，搅拌 20 秒后将搅拌产物倒入杯中","取一点果肉撕碎撒在液面上"]},"开始享受"]},{"text":"附加内容","content":[{"type":"list","items":["耙耙柑可以用其他容易分离果肉的柑橘替代，比如丑橘","果肉和茶水比例为 1 : 1，如果需要配置更大的分量，可按比例提升用量"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"耙耙柑茶-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/91b3792a841d326fa8c298d39d25574a.jpg"},"耙耙柑茶是一款融合了柑橘清甜与茉莉花香的果茶饮品，口感清爽回甘，属于创意调饮，不限于特定菜系。耙耙柑富含维生素 C 与膳食纤维，搭配绿茶饮用能带来清新提神的体验。做法非常简单，新手友好，从泡茶到搅拌全程仅需约 15 分钟即可完成。"],"title":"耙耙柑茶的做法"} +{"no":97,"id":"abc1b8a15e8282ad26a70590be41c94c","name":"菠萝咖啡特调","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["咖啡液（推荐浓缩或者冷萃）","菠萝汁（鲜榨或者 nfc）","冰块","苏打水","奶油","牛奶","糖","海盐（可选）","朗姆酒 （可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["咖啡液 30ml","菠萝汁 60ml","冰块 50g","苏打水 30ml","奶油 30ml","牛奶 10ml","糖 8g","海盐 0.5g","朗姆酒 5ml"]}]},{"text":"操作","content":[{"type":"list","items":["杯子里依次加入冰块，咖啡液，菠萝汁和苏打水","奶油加糖打发至湿性发泡，加入朗姆酒和牛奶均匀只有流动性","在第一部混合液上方倒入奶油","奶油顶面撒上海盐"]}]},{"text":"附加内容","content":[{"type":"list","items":["咖啡液建议选用花果风味，浓缩可以用中烘豆，冷萃可以用普通水洗或者日晒","倒入奶油时，高度尽量放低，让奶油能均匀漂浮在饮料表面形成奶盖","用新鲜的咖啡液和菠萝汁能大大提升整体风味口感"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"菠萝咖啡特调-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/58911a7f105aae51c20d093d0ef84686.png"},"这道特调饮品融合了咖啡的醇香与菠萝的酸甜，气泡清爽、奶盖绵密，口感层次丰富。菠萝富含维生素 C 和膳食纤维，搭配咖啡能提神醒脑。制作难度中等，只需打发奶油并混合液体，全程约 10 分钟即可完成。"],"title":"菠萝咖啡特调的做法"} +{"no":98,"id":"7c4eade1469eeafcf997557cd9930181","name":"酒酿醪糟","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["糯米 800g（推荐使用圆糯米）","安琪甜酒曲一包 (8g)（虽然按比例为每 1000g 糯米用 3g，但多放酒曲能提高成功概率）","清水 720g + 600g（720 克用于蒸饭，后 500g 用于发酵）","蒸锅（电饭煲即可）","温度计（可选但推荐）","干净密封玻璃或陶瓷容器 1 个"]}]},{"text":"计算","content":["本菜谱为 1 份，可供 6～8 人食用。"]},{"text":"操作","content":[{"type":"list","items":["将 800g 糯米淘洗干净放入电饭煲，加入 720g 清水选择蒸饭模式","蒸熟后将米饭倒出摊凉，使用干净的工具将其摊至 30°C （用温度计测量为宜，体感温热但不烫手）","将 8g 安琪甜酒曲用 20ml 温水（约 30°C）化开，均匀撒在糯米饭中，同时翻拌均匀","向糯米饭中加入 600g 清水帮助酒曲翻拌均匀。静置 2-3 分钟后发现糯米饭吸饱水分。这次加水可以让酒酿首次发酵便汤汁丰富","用擀面杖在糯米饭中央挖一个小洞（便于出酒）","将混合好的米饭装入干净容器中，轻轻压平表面，盖上盖子或保鲜膜密封好","放置于 28 ～ 32°C 环境下发酵 24 ～ 48 小时。发酵期间不可剧烈摇晃或移动","发酵成功标准为：中间凹槽有透明酒液渗出，整体略带酒香，无异味、不酸败","发酵结束后可立即冷藏保存（过程中可以加入桂花），每次食用用干净工具取出，可冷藏保存 7 ～ 10 天","可以继续二次发酵，加入 500ml 清水增加酒酿产量（800g 水以内即可）","酒酿会一直持续发酵。如果想停止发酵，可以上锅蒸 10 分钟杀菌，或放入冰箱冷藏"]},{"type":"heading","text":"进阶版本 1：提前泡米版本"},{"type":"list","items":["将 800g 糯米淘洗干净，倒入清水中浸泡 6 ～ 8 小时（冬季建议泡 8 ～ 10 小时），泡至米粒饱满","沥干糯米，放入蒸布中，隔水蒸 40 ～ 60 分钟。每 20 分钟打开锅盖翻动一次确保蒸熟均匀","蒸熟后将米饭倒出摊凉，加入酒曲，后续步骤同上"]},{"type":"heading","text":"进阶版本 2：混合米"},{"type":"list","items":["当然，酒酿老手可以随意尝试不同米搭配。可以替换 20%的糯米为小米、燕麦、黄米、血糯米等"]}]},{"text":"附加内容","content":[{"type":"list","items":["发酵温度至关重要，低温会发酵缓慢或失败，高温会杀死酒曲","发酵失败常见原因：温度过高、米饭太热时拌入酒曲、容器未清洁干净或进水进油","可搭配汤圆、蛋花、枸杞等加热食用，但注意不要煮沸时间过长以免酒香散失","酒酿汁可用于制作酒酿米糕、酒酿饼等，还可以用作调料为肥牛饭、照烧汁增添风味"]},{"type":"image","text":"酒酿米糕","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/80d88433b8d83e2e7f74c935f23b0507.jpeg"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"酒酿成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a91c2352194eba5933f13c0a3bf44132.jpeg"},"这是一道传统中式发酵甜品，口感清甜微醺，带着淡淡的酒香。具有健脾开胃、促进消化的作用。制作过程简单有趣，虽然需要等待发酵，但动手操作并不复杂，非常适合作为发酵入门。预计制作总时长约 2 天，其中实际动手时间仅需 大约 1 小时。"],"title":"酒酿醪糟的做法"} +{"no":99,"id":"a6a77ac83bb7f2130b04f70bcde7a258","name":"酸梅汤","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["水","乌枣","乌梅","山楂片（生）","黄冰糖","甘草","陈皮","红豆蔻","干桂花"]}]},{"text":"计算","content":[{"type":"list","items":["两升水","乌枣 25 克","乌梅 25g","黄冰糖 100 克","山楂片 30 克","甘草 2 克","陈皮 4 克","红豆蔻 1 克","干桂花 3 克"]},"上述所有用量可以等比例增加或减小。"]},{"text":"操作","content":[{"type":"list","items":["冲洗材料（干桂花和冰糖除外）， 1.5 升水常温浸泡两小时以上（干桂花和冰糖除外）","开中大火煮沸，盖盖，转小火煮 40 分钟，为头煎","将冰糖放入盆内，再将沥好用材的头汤趁热倒入，搅拌至冰糖融化。","药材重新装回锅内再 600 毫升的水，开大火煮沸，盖盖，转中火，再煮 20 分钟为二煎","最后将二煎和冰糖水趁热混合为成品。在成品 60-70℃加入干桂花（不要超过 80℃）加盖晾凉再放入冰箱冷藏 3 小时以上。","饮用时记得将干桂花沥出。如饮茶般细啜，冰凉振齿，酸醒人、甜适度，滋味丰满而悠长"]}]},{"text":"附加内容","content":["放入冰箱冷藏后再饮用效果更佳。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"酸梅汤","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e4166c12d98bd6b0b294c6381a64b1fa.jpg"},"酸梅汤是一道酸甜可口、清凉解暑的传统饮品，冰镇后饮用尤为沁人心脾。配方中的乌梅、山楂、甘草等原料有助于生津止渴、消食开胃。做法简单，新手友好，只需浸泡、熬煮和冷藏即可。制作全程包括浸泡、两次煎煮和冷藏，大约需要 6 小时以上，建议提前准备。"],"title":"酸梅汤的做法"} +{"no":100,"id":"2ec0b391c27a880695fe573a02608b0b","name":"酸梅汤（半成品加工）","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["酸梅晶固体饮料","方糖（可选）","北京二锅头酒（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 1177 克","酸梅晶固体饮料 120 克","方糖 9 克","北京二锅头酒 48 克"]},"上述所有用量可以等比例增加或减小。"]},{"text":"操作","content":[{"type":"list","items":["取饮用水 1177 克。","放入酸梅晶固体饮料 60 克，使用汤匙顺时针搅拌 50 圈。","再放入剩下 60 克酸梅晶固体饮料，再次使用汤匙顺时针搅拌 50 圈。","放入 9 克的方糖，使用汤匙顺时针搅拌 100 圈。","放入北京二锅头酒 48 克，用汤匙顺时针搅拌 30 圈。"]}]},{"text":"附加内容","content":["如果没有准备方糖或北京二锅头，可以省略操作中的第 4 步或第 5 步。","放入冰箱冷藏后再饮用效果更佳。",[{"type":"strong","text":"饮酒请勿驾车。"}],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酸梅汤（半成品加工）是一道酸甜爽口的夏日消暑饮品，传统京味风格。酸梅汤本身有生津止渴、帮助消化的好处。做法极其简单，只需按顺序搅拌即可，对新手毫无难度，全程大约五分钟就能完成。"],"title":"酸梅汤（半成品加工）的做法"} +{"no":101,"id":"9a094f269dd5aecfad90c89f96fc3e21","name":"金汤力","category":"drink","detail":[{"text":"原料和工具","content":["原料",{"type":"list","items":["金酒","汤力水气泡水","柠檬","冰块","新鲜绿叶（可选，装饰用）"]},"工具",{"type":"list","items":["手动压汁器"]}]},{"text":"计算","content":["一杯分量，约 350 毫升（含冰）",{"type":"list","items":["金酒 30~40 毫升","汤力水气泡水 1 罐","柠檬 1 个","冰块 100 克"]}]},{"text":"操作","content":["柠檬的处理",{"type":"list","items":[["将柠檬对半切（",{"type":"strong","text":"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用"]},"正式调配",{"type":"list","items":["选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 100 克冰块放置在杯底","倒入 30~40 毫升金酒","倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）","用勺子搅拌均匀","将之前准备的一片柠檬放置好","缓慢沿杯壁注入汤力水直至满杯（不要倒在冰上，避免起泡流失）","用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）","在液面放置好装饰用的绿叶（可选）"]}]},{"text":"附加内容","content":[{"type":"heading","text":"成品"},{"type":"image","text":"金汤力-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/92c63d6b465329178d1fc8a3c2d09d86.jpg"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一款经典的金酒鸡尾酒，口感清爽微苦，带有柠檬的明亮酸香与汤力水的细腻气泡，入口轻盈畅快。虽然主要提供水分和少量酒精带来的热量，新鲜柠檬汁能补充维生素 C，帮助提神。做法非常简单，新手也能轻松掌握，预计只需 5 分钟即可完成。"],"title":"金汤力的做法"} +{"no":102,"id":"1efaa4550aa2202a4896d8e3ac9825c1","name":"金菲士","category":"drink","detail":[{"text":"原料和工具","content":["原料",{"type":"list","items":["金酒","苏打气泡水","柠檬",[{"type":"link","text":"蔗糖糖浆","href":"../../condiment/蔗糖糖浆/蔗糖糖浆.md"}],"冰块","新鲜绿叶（可选，装饰用）"]},"工具",{"type":"list","items":["手动压汁器","雪克瓶（可选）"]}]},{"text":"计算","content":["一杯分量，约 350 毫升（含冰）",{"type":"list","items":["金酒 30~40 毫升","苏打气泡水 1 罐","柠檬 1 个","1 : 1 蔗糖糖浆 30~40 克","冰块 100 克"]}]},{"text":"操作","content":["柠檬的处理",{"type":"list","items":[["将柠檬对半切（",{"type":"strong","text":"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用"]},"正式调配（无雪克瓶）",{"type":"list","items":["选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 100 克冰块放置在杯底","倒入 30~40 毫升金酒","倒入 20 毫升柠檬汁（如果喜酸可以加多点或全加）","倒入 30~40 克蔗糖糖浆","用勺子搅拌均匀","将之前准备的一片柠檬放置好","缓慢沿杯壁注入苏打气泡水直至满杯（不要倒在冰上，避免起泡流失）","用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）","在液面放置好装饰用的绿叶（可选）"]},"如果有雪克瓶，可以将以上步骤 2~6 替换为以下步骤",{"type":"list","items":["将冰块、金酒、柠檬汁、蔗糖糖浆倒入雪克瓶，雪克均匀","将充分雪克的产物倒到杯子中（如果里面的冰太碎了，可以选择过滤其中的冰，重新往杯中补充冰块）"]}]},{"text":"附加内容","content":[{"type":"heading","text":"成品"},{"type":"image","text":"金菲士-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a2bcbde58d0311294dcb4c0edb88c188.jpg"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["经典金酒鸡尾酒，酸甜适口，气泡激爽。柠檬提供丰富维 C，搭配蔗糖糖浆平衡酸度。制作非常简单，新手只需 5 分钟即可调制完成，适合在家轻松享用。注意饮酒有害健康，请勿过量。"],"title":"金菲士的做法"} +{"no":103,"id":"4c5e2320689a38bb92398e0639a08e02","name":"长岛冰茶","category":"drink","detail":[{"text":"原料和工具","content":[{"type":"list","items":["金酒","龙舌兰酒","伏特加","白朗姆酒","橙味甜酒","柠檬","枫糖浆","可乐","冰块","高球杯（容量 300ml）"]}]},{"text":"计算","content":["一杯分量，约 300ml（含冰）：",{"type":"list","items":["金酒 15ml","龙舌兰酒 15ml","伏特加 15ml","白朗姆酒 15ml","橙味甜酒 15ml","柠檬汁 30ml","枫糖浆 20ml","可乐 75ml","柠檬 1 个","冰块 100 克"]}]},{"text":"操作","content":[{"type":"list","items":["柠檬对半切，挤出 30ml 柠檬汁至杯中；","依次向杯中加入：","15ml 金酒，","15ml 龙舌兰酒，","15ml 伏特加，","15ml 白朗姆酒，","15ml 橙味甜酒；","向杯中缓慢倒入 20ml 枫糖浆，边倒边搅拌；","向杯中加入 75ml 可乐；","向杯中加入冰块直至满杯；","轻轻搅拌 20 秒；","开始享用."]}]},{"text":"附加内容","content":["长岛冰茶，不含茶却有着冰茶的口感，是一种有着较高酒精度（约 15%），但口感柔和易于接受的鸡尾酒。",["参考资料：",{"type":"link","text":"国际调酒师协会：长岛冰茶","href":"https://iba-world.com/long-island-ice-tea/"}],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["长岛冰茶是一款口感酷似冰茶、入口柔和但酒精度颇高的经典鸡尾酒。它本身营养价值不高，偶尔小酌可放松身心，但切勿过量。做法非常简单，只需按比例混合四种基酒、甜酒和果汁，新手也能轻松调制。从准备到完成仅需 大约 5 分钟。"],"title":"长岛冰茶的做法"} +{"no":104,"id":"a3ed0d7ff0a566301f67e6a4c5220d02","name":"乡村啤酒鸭","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸭肉","啤酒","32 厘米以上的炒锅一个(锅太小难炒","青椒","红椒","大蒜","生姜","小米椒","蒜苗","大葱","草果","桂皮","八角","香叶","干辣椒"]}]},{"text":"计算","content":[{"type":"list","items":["鸭肉（半只,1 kg,让市场老板剁成小块）","啤酒 1000 ml （可以买 500 ml 的罐装啤酒两瓶）","青椒 2 条,红椒 1 条 （ 长度 10 厘米到 15 厘米 之间都可以）（切段 或者切片都可以, 2 厘米一段）"]},{"type":"heading","text":"辅料"},{"type":"list","items":["大蒜 4 颗 ,拍散备用","生姜 3 厘米长,拍散备用","小米辣 3 颗,切两段即可(不吃辣的可以不用","蒜苗 2 根 切段备用","大葱 2 根 1 根切段,1 根备用"]},{"type":"heading","text":"香料"},{"type":"list","items":["草果 两颗,拍散去仔备用","桂皮 4 厘米一小片","八角 3 颗","香叶 3 片","干辣椒 6 条 (不吃辣可以不用"]}]},{"text":"操作","content":[{"type":"heading","text":"鸭肉焯水以去腥去血水"},{"type":"list","items":["鸭肉清洗一遍放进锅中","加清水淹没鸭肉","加 20 ml 料酒","加备用的 1 根 大葱","加生姜 ,拍散的 2 厘米","开火烧滚","捞出浮沫","鸭肉捞出,清水洗干净备用"]},{"type":"heading","text":"开始煮"},{"type":"list","items":["锅清洗感觉烧热,加 60ml 的花生油","油温到 60 度的时候,加一把花椒（ 30 颗）","加鸭肉翻炒 4 分钟","2 分钟后加入所有的香料","3 分钟的时候加入所有的料头（生姜,大蒜,小米辣）","加入 1000 ml 的啤酒","烧鸭肉 30 分钟","10 分钟的时候加 盐 （3 克） 生抽( 10 ml ) 老抽( 5 ml)","20 分钟 加入所有的辅料 （青椒和红椒段）","29 分钟加入 蒜苗段 和 大葱段","翻炒 1 分钟","出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水或者加啤酒。",[{"type":"link","text":"厨师长：用土灶烧“乡村啤酒鸭”，味道安逸得不摆了","href":"https://www.bilibili.com/video/BV1R4411u7po?spm_id_from=333.999.0.0"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["鸭肉与啤酒同炖，汤汁浓郁，肉质鲜香软烂，还带有一股淡淡的啤酒清香，是一道风味独特的家常菜。鸭肉本身滋补，富含蛋白质、B 族维生素和多种矿物质，搭配啤酒炖煮后更易入味。这道菜步骤虽稍多，但操作并不复杂，一般初学者只需 大约 1 小时即可完成。"],"title":"乡村啤酒鸭的做法"} +{"no":105,"id":"7a332998c8d40bf36cb547455f5601e6","name":"农家一碗香","category":"meat_dish","detail":[{"text":"原料和工具","content":["+ 猪肉（推荐五花肉）","+ 青椒","+ 蒜片","+ 豆瓣酱","+ 酱油","+ 小米椒","+ 白糖","+ 姜片"]},{"text":"计算","content":["每次制作前需要确定计划做几份。这里一份够 1~2 个人吃。","+ 猪肉 250g","+ 青椒 3 个","+ 蒜片 2 片","+ 豆瓣酱 10g","+ 小米椒 1 个","+ 白糖 5g","+ 酱油 15ml","+ 姜 2 片"]},{"text":"操作","content":[{"type":"list","items":["备菜阶段：将猪肉切片，最好把肥瘦分开放。同时要把青椒和小米辣切成段，蒜片用刀背拍成末，姜切成丝。鸡蛋打到小碗中，用筷子打散。","备好菜，就可正式煮菜了。先将油倒入锅中，锅中开小火，油热后将蛋液倒入锅中，将鸡蛋炒散，炒至断生即可，放回小碗中备用。","将锅中继续加一点油，开小火，锅热后将之前切的肥猪肉倒入锅中逼出猪油。","肥肉出现金黄色的时候，加大火力到中火，将瘦肉一起放入锅中翻炒。","瘦肉全部炒至变色的时候加入备好的姜丝、蒜末和豆瓣酱翻炒均匀给猪肉上色。","放入青红椒、炒至断生的鸡蛋后加入酱油和白糖，继续将它们翻炒到青椒微微断生，保持青椒清脆口感。","出锅上菜！"]}]},{"text":"附加内容","content":["+ 如果第一次炒鸡蛋的时候放的油太多，炒猪肉的时候可以视情况不加油。",["+ 参考资料",{"type":"link","text":"下厨房","href":"https://www.xiachufang.com/recipe/106817581/"}],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"农家一碗香","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cc866d4209ff34ba7660a5c0ce20be48.jpg"},"这是一道咸香下饭的湖南家常小炒，五花肉的油润、鸡蛋的嫩滑与青椒的清香彼此融合，口感层次丰富。猪肉与鸡蛋提供优质蛋白质，搭配青椒补充维生素 C，营养均衡。中等难度，需要注意煸炒火候和调味顺序，新手稍加练习也能做好。预计备菜 7 分钟，烹饪 10 分钟，总共约 17 分钟就能出锅。"],"title":"农家一碗香的做法"} +{"no":106,"id":"d43b1b8c3b2c50a4d6cecff632af4b62","name":"冬瓜酿肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冬瓜","猪肉末","鸡蛋","葱","葱姜末","胡椒粉","生抽","淀粉"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["猪肉末 300g","鸡蛋 1 个（可选,不习惯的人可能会有点腥）","冬瓜 200g","葱花（一根,约 20g）","胡椒粉 5g","生抽 10ml","淀粉 5g","水淀粉 25g（淀粉 25g,水 50ml）","葱姜末（姜 3-4 片约 30g, 取上面一根葱花中的葱白部分即可）","盐 20g"]}]},{"text":"操作","content":[{"type":"list","items":["冬瓜去皮，切成 25cm 长 3cm 厚的片"]},{"type":"image","text":"冬瓜形状","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3ef679ebbfd659ec1cb154d99936b07d.jpg"},{"type":"list","items":["将切好的冬瓜放入碗中，放入 15g 盐，将冬瓜抹匀，放置 10 分钟","放置冬瓜的同时，换个碗放入肉末，葱姜末， 5g 盐，淀粉 5g，胡椒粉，生抽，胡椒粉","使用筷子在肉末中进行顺时针搅拌，搅拌到食材颜色没有明显对比（约 2 分钟）","将腌制好的冬瓜（会变软）使用清水洗三遍"]},{"type":"image","text":"腌制好的冬瓜","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8fe892a9f2a90ae0748fe506ea64536e.jpg"},{"type":"list","items":["拿出 1 片冬瓜片卷起来，并把肉塞进去"]},{"type":"image","text":"卷肉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9be3d99d8ce38d9642c2228760d33dd0.jpg"},{"type":"list","items":["放入碟子中摆到碟子的边缘"]},{"type":"image","text":"冬瓜酿肉-预览图-5","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/641b56d873c50738805b9482d0825cd9.jpg"},{"type":"list","items":["打入 1 个鸡蛋到中间圆圈处"]},{"type":"image","text":"打鸡蛋","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cef8a3862d576648b20c763676f07bb4.jpg"},{"type":"list","items":["放入普通铁锅中水烧开后，蒸 15 分钟，盖上锅盖","开盖，取出蒸好的冬瓜酿肉","将冬瓜酿肉碟子的水倒入锅中，放入水淀粉，加入 50ml 清水倒入锅中烧开","淋到冬瓜酿肉上"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，拿出冬瓜酿肉时注意碟子很烫，小心操作。",["参考资料：",{"type":"link","text":"b站视频","href":"https://www.bilibili.com/video/BV1oF411F7wD?spm_id_from=333.337.search-card.all.click&vd_source=9f568660d497311d3f945e5dce319705"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"冬瓜酿肉成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/59339f747ef3c5b9c1a01e2df67cf31a.jpg"},"冬瓜酿肉是一道荤素搭配的家常蒸菜，口感鲜嫩爽滑，肉馅的咸香与冬瓜的清甜相互融合，清爽不腻。猪肉末提供优质蛋白质和必需氨基酸，冬瓜则有助于清热利尿、补充水分。做法简单，即使是新手也能轻松上手，只需稍加练习卷肉技巧即可。从备料到出锅，大约需要 30 分钟。"],"title":"冬瓜酿肉的做法"} +{"no":107,"id":"052f59b0c4cc673485825e06346dbc88","name":"冷吃兔","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["兔肉","盐","味精","蚝油","料酒","蒜","姜","小葱/大葱/洋葱","干辣椒","青花椒","八角","桂皮","香叶","山奈","白蔻","小茴香","白芝麻"]}]},{"text":"计算","content":[{"type":"list","items":["盐量 = 兔肉斤数 * 2 克","味精量 = 兔肉斤数 * 1 克","蚝油量 = 兔肉斤数 * 5 克","料酒量 = 兔肉斤数 * 10 克","油量 = 兔肉斤数 * 0.9 ～ 1 升","蒜量 = 兔肉斤数 * 二分之一头蒜","姜量 = 蒜量","小葱/大葱/洋葱总量 = 兔肉斤数 * 15 克","干辣椒量 = 辣椒段的总体积等于兔肉的总体积","青花椒量 = 3 斤兔肉对应吃饭用的小碗，一整碗花椒","八角量 = 兔肉斤数 * 1 粒","桂皮量 = 兔肉斤数 * 大拇指长短的一块","香叶量 = 兔肉斤数 * 5 片","山奈量 = 兔肉斤数 * 黄豆大小的一块","白蔻量 = 兔肉斤数 * 2 颗","小茴香量 = 兔肉斤数 * 15 克","白芝麻量 = 兔肉斤数 * 25 克"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["蒜、姜扒皮并剁碎备用，八角、桂皮、香叶、山奈、白蔻、小茴香洗净备用。","干辣椒剪成 2 厘米的小段，洗净备用。","小葱/大葱/洋葱洗净，洋葱切成小块。","兔肉剁成 2 厘米的小块，加入盐、料酒、味精调味，腌制 15 分钟。","锅中倒油，油温 4 成热下小葱/大葱/洋葱，中小火煸炒出香味，待到小葱/大葱/洋葱微焦，将其捞出。","开大火升高油温，油温 8 成热时下入兔肉，炸制过程转中小火，炸至兔肉微微焦黄时捞出兔肉。","升高油温，倒入干辣椒、青花椒、八角、桂皮、香叶、山奈、白蔻、小茴香；转小火将辣椒段炸脆。","重新倒入兔肉，加入蚝油、翻炒几分钟。","关火，加入蒜、姜、白芝麻，翻炒均匀。","放置一夜更加入味。"]}]},{"text":"附加内容","content":["在操作的第 6 步骤中要注意：油量应该淹没兔肉，若未淹没需要及时补充。","在操作的第 7 步骤中要注意：辣椒极容易炸糊，炸糊会变成黑色，这个过程非常快，所以一定要小火，基本等到没太多水气蒸发时，就可以下兔肉了。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道经典的四川自贡盐帮菜，麻辣干香，兔肉紧实有嚼劲，入口先辣后鲜，回味悠长。兔肉高蛋白低脂肪，富含卵磷脂和多种氨基酸，营养丰富且易于消化。制作过程需处理多种香料并严格控制火候，对新手有一定挑战。从备料到炒制完成约需 1.5 小时，但放置一夜后风味更佳，值得提前准备。"],"title":"冷吃兔的做法"} +{"no":108,"id":"d0e44d43a50a71bfc203d848e3f2791a","name":"凉拌鸡丝","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡胸肉（常温冷冻均可）","麻油（花椒油）","生抽","香醋","白糖","盐","料酒","姜","凉白开水"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡胸肉 200 克","麻油 5 毫升","生抽 4 毫升","香醋 4 毫升","白糖 3 克","盐 2 克","姜 20 克"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片，备用","锅中倒入 4 升水","加入鸡胸肉、姜片","倒入 20 毫升料酒","开大火不盖盖将水烧开","水开后转中火，用勺子将浮沫捞出",["继续煮 ",{"type":"strong","text":"5-7"}," 分钟，如果是非冷冻肉煮 5 分钟，冷冻肉煮 7 分钟"],"鸡胸肉大小会影响成熟时间，用筷子插入鸡胸肉，如果能轻松插入，代表鸡肉熟了。如果不熟需延长煮制时间"]},{"type":"image","text":"凉拌鸡丝焯水","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3de3cc0077dd1f38f302eda4b86b1dc3.jpg"},{"type":"list","items":["用凉白开水冲泡鸡胸肉，使鸡胸肉降至室温","顺着鸡胸肉纹理将鸡胸肉撕成细丝"]},{"type":"image","text":"凉拌鸡丝_细丝","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/20e1fc0e5e93f76bff4a57258d48801d.jpg"},{"type":"list","items":["准备一个碗","碗中加入准备好的麻油、生抽、香醋、白糖、盐","搅拌料汁，使糖和盐尽量溶化","将料汁倒入鸡丝中，搅拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["这道菜是隔离期间用现有材料做的，有条件可以加入香菜、小葱等进行调味，喜欢吃辣的可以加入辣椒油"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"凉拌鸡丝成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/4884c1678c183056829ac21c538827d0.jpg"},"一道少油低卡的家常凉菜，鸡丝嫩滑入味，麻油与香醋调和出微麻微酸的清爽口感，适合夏日解腻。鸡胸肉富含优质蛋白且脂肪含量低。做法简单，新手也能轻松上手，从备料到完成大约只需 30 分钟。"],"title":"凉拌鸡丝的做法"} +{"no":109,"id":"e92fe81d867f4de653bf3f5114869f11","name":"卤菜","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["卤料包（超市即可购买）","黄豆酱","豆瓣酱","蚝油","南腐乳","洋葱","生姜","大蒜","干辣椒","生抽","老抽","盐","白糖（最好是黄冰糖，用于熬糖色）","啤酒","牛腱子（或其他肉类）","高压锅","滤网"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份约可供 2-3 人食用。","每份：",{"type":"list","items":["卤料包 1 包（约 10g）","黄豆酱 15ml","豆瓣酱 15ml","蚝油 15ml","南腐乳 15ml","洋葱 半个（约 100g）","生姜 30g","大蒜 40g","干辣椒 10g","生抽 120ml","老抽 60ml","盐 10-15g","白糖 30g（用于熬糖色）","啤酒 1 罐(330ml)","牛腱子 500g","清水 足量（需要没过所有肉类）"]}]},{"text":"操作","content":[["建议在此之前查看炒",{"type":"link","text":"糖色","href":"./../../condiment/糖色.md"},"教程"],{"type":"list","items":["牛腱子提前浸泡在冷水中 3 小时以上，去除血水"]},{"type":"heading","text":"准备卤水"},{"type":"list","items":["准备糖色：锅中加入 30g 白糖，小火加热至糖完全融化并呈现棕褐色，加入 150ml 热水，搅拌均匀备用","将洋葱切块，生姜和大蒜拍碎，干辣椒掰断备用","在锅中加入足量的水，放入卤料包、洋葱、生姜、大蒜、干辣椒，大火烧开","加入黄豆酱、豆瓣酱、蚝油和南腐乳各 15ml，搅拌均匀","倒入准备好的糖色，混合均匀","加入生抽 120ml 和老抽 60ml，搅拌均匀","加入 10-15g 盐调味","倒入 1 罐啤酒(330ml)，再次烧开"]},{"type":"heading","text":"卤制牛肉"},{"type":"list","items":["牛腱子放入锅中焯水 2-3 分钟，捞出并用热水冲洗干净表面的浮沫","将焯水后的牛腱子放入已烧开的卤水中，确保卤水没过所有肉类","盖上高压锅盖，上汽后继续烹饪 25-30 分钟","烹饪完成后，不要开盖保温，自然冷却并浸泡一晚上（这样会更入味）","将卤好的肉取出放入冰箱冷藏，使其成型","食用前取出切片，可直接食用或凉拌"]},{"type":"heading","text":"保存卤水"},{"type":"list","items":["卤水重复使用方法：每次卤完肉后，将卤水过滤，去除所有固体内容物，重新烧开杀菌，冷却后可冷藏或冷冻保存。使用时按原配方比例重新添加调味料。（加水量根据卤水使用情况而定）","卤水保存得当可以使用很长时间，且越老越香。",[{"type":"strong","text":"重要提示"},"：如卤制素菜，必须另取一部分卤水，单独使用，并且卤制完素菜的卤水不可重复使用。"]]},{"type":"heading","text":"凉拌调料"},{"type":"list","items":["将蒜末、葱花、白芝麻、辣椒粉按 1:1:1:1 的比例混合，依个人口味加小米辣，热植物油中加入少量芝麻油或藤椒油，分次泼在调料上，再加入生抽、醋、蚝油各 10ml，5ml 糖，味精/鸡精，最后 15ml 卤汤混合均匀。","凉拌时可搭配拍黄瓜、木耳、油炸花生米、香菜等配菜。"]}]},{"text":"附加内容","content":[{"type":"list","items":["卤水可另取一部分做牛肉面，作为白水面条的汤底，再加上自己喜欢的蔬菜，味道极佳。"]},{"type":"image","text":"牛肉面","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/70ca08752e2fa95e98eb4cbe3a787487.jpeg"},"卤水：",{"type":"image","text":"卤水","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5837cd5b0ba9b349d4751ce781b4799d.jpeg"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道经典中式卤味，肉质鲜嫩入味，香气浓郁，卤汁可反复使用、越陈越香，适合做凉菜、下酒或搭配主食。菜品富含优质蛋白和多种维生素，营养均衡。制作需要一点耐心，但步骤清晰，对新手比较友好。提前浸泡去血水、熬糖色和高压卤制约需 1 小时，再浸泡过夜让风味充分渗入，第二天取出切片即可享用。",{"type":"image","text":"卤牛肉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/fb737d3b30825243344e5361f8a9203f.jpeg"}],"title":"卤菜的做法"} +{"no":110,"id":"6faab7f25b675ee2b39ca95237bb3447","name":"口水鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["半只鸡","辣椒粉","花椒","花生","葱姜蒜","花椒","白糖","生抽","醋","味精"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["食用油 20ml","鸡 半只(500g)","辣椒粉 20g","花椒 30 颗(20g)","花生 10 颗(30g)","小葱 2 颗(50g)","姜 1 小块(20g)","蒜 2 个 (10g)","白糖 5g","生抽 5ml","醋 5ml","味精 5g","花椒粉 5g","香菜 5g"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片，1 颗小葱，15 颗花椒备用","鸡肉洗干净，放入锅中，清水没过鸡肉，放入姜片、小葱和花椒，开大火烧开。","大火烧开后，转中小火 20 分钟关火","取出鸡肉，放入冰水中，直至冰凉","取出鸡肉，切块摆盘子中，备用","小火把锅烧热，导入花生，烘烤至表皮爆裂。（注意随时翻动，不要糊了）","一颗葱切成段，蒜拍成末，花椒 15 颗，花生去皮切碎。","锅内导入油烧热后，放入葱段，花椒和一半蒜末，炒香","炒至油温 8 成热，关火，滤出热油","将热油倒入放辣椒粉的碗中，搅拌，并滤出红油","红油中放入剩余蒜末、生抽、醋、盐、味精、糖、香油、花椒粉。拌匀放凉","在鸡肉上撒上花生碎，把红油淋到切好的鸡肉上，撒上香菜。成盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["口水鸡第二种做法待更","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"口水鸡","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/2a4b024ccbc5bbad4d0572c325e9aa1b.jpg"},"口水鸡是一道经典的四川凉菜，红油包裹的鸡肉冰爽 Q 弹、麻辣鲜香，夏季食用开胃解腻。鸡肉富含优质蛋白，搭配花生碎和香料，提供能量与风味。制作难度中等，需注意煮鸡火候和红油调味，适合有一定下厨经验的烹饪者。从备料、煮鸡、冷却到淋汁完成，预计耗时约 1.5 小时。"],"title":"口水鸡的做法"} +{"no":111,"id":"aadc56a19d5dbf12a79e0cf20ab0688a","name":"可乐鸡翅","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡翅中","可乐","白糖","生抽","盐","生姜","料酒或啤酒","小葱"]}]},{"text":"计算","content":["按照 1 盘的份量：",{"type":"list","items":["鸡翅 10 ～ 12 只","可乐 500ml","白糖 10 克","生抽 15 克","老抽 3 克","盐 2 克","生姜 2 片","料酒 20 毫升","小葱挽成结"]}]},{"text":"操作","content":[{"type":"list","items":["鸡翅入锅，倒入冷水淹没。放生姜 1 片和料酒 10 ～ 20 毫升。大火煮开（ 大约 2 分钟 ）后，撇去浮沫，沥出水分","这一步针对冰鲜鸡翅，刚买来的鸡翅直接改刀用生抽进行腌制即可。","捞出鸡翅，可用刀将两边各划上两口改刀。生抽约 10 克腌制鸡翅 10 分钟（生抽能完全包裹鸡翅表面入味就行）","锅重新小火起油，先将剩余姜片爆香，然后下入腌好的鸡翅。将鸡翅煎至金黄翻面（直到两面金黄），用炒菜勺子翻动一下鸡翅，与姜片一起翻炒 4～5 下（目的是防止鸡翅和姜片粘黏）。","鸡翅金黄，倒入可乐没过鸡翅，开大火将锅中可乐煮沸，然后撇去漂浮的黑色浮沫（包含血水）。此时加入葱结。","调味：加入食用盐 2 克，白糖 10 克，生抽 3 克调味（可以适当用老抽调底色，3 克）。","等到葱结变黄，和姜片一起捞出，转中火继续慢煮可乐鸡翅。","等到可乐呈现挂丝状态，关小火让汁牢牢挂在鸡翅上。出锅，装盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["加入生姜爆香的同时能防止鸡翅粘锅。","最后收汁时勿开过大火，防止味道偏苦。","本菜品偏甜。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["可乐鸡翅色泽红亮、口感嫩滑，味道咸甜适口，是一道流行于家庭餐桌的创意菜肴。鸡翅富含优质蛋白质与脂肪，搭配可乐烹煮后肉质更为软烂。制作过程需要掌握煎制与收汁的火候，对新手有一定挑战，但跟随步骤仍可成功。从备料到完成大约耗时 40 分钟。"],"title":"可乐鸡翅的做法"} +{"no":112,"id":"2cb2a429d1215ed56fa9bd292a94d0ea","name":"台式卤肉饭","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["红葱头（火葱）","带皮五花肉 （可用猪绞肉代替）","鸡蛋（可选）","食用油","生抽酱油","米酒（可用料酒代替）","大蒜","香叶","八角","冰糖","白胡椒粉","五香粉（可选）","米饭"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。以下约莫 2~3 人份。",{"type":"list","items":["红葱头 25 g","带皮五花肉 500g","鸡蛋 4 个（可任意修改鸡蛋个数）","食用油 15 ml","生抽酱油 75 ml","米酒 10 + 25 ml","大蒜 25 g","香叶 2 片","八角 1 颗","冰糖 20 g","白胡椒粉 6 g","五香粉 6 g","米饭 （根据个人食量决定）"]}]},{"text":"操作","content":[{"type":"list","items":["带皮五花肉切成 $0.7cm（长）\\times 0.7cm（宽） \\times 2.5cm（高）$ 的细长条"]},{"type":"image","text":"肉条示例","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/69ba7aab378e6b2b7d7bb6ac992dbde3.jpg"},{"type":"list","items":["红葱头、大蒜切末备用","鸡蛋煮熟剥壳，并用刀划破蛋白（便于入味），备用。",[{"type":"strong","text":"大火"},"热锅，锅内放入 15 ml 食用油，让油滑满锅底即可。"],"放油的目的是防止五花肉刚下锅时粘锅。等待 5s 使油温稍微升高。","放入五花肉条，翻炒至肉色稍微变白，沿锅边淋入米酒 10ml 。继续翻炒至五花肉不再出油。","将切好的红葱头加入锅中，翻炒 1 分钟爆出油葱香味。","将切好的红葱头加入锅中，翻炒 30 秒。","把猪肉推到旁边，放入冰糖加热到融化冒泡变成焦糖，再把猪肉一起翻拌，让焦糖均匀附着。","加入生抽炒出香气。","呛入米酒 25 ml ，水加到淹过猪肉，加入白胡椒粉、五香粉、八角、香叶、水煮蛋，沸腾后转小火卤 1 小时。","注意: 不同酱油的咸淡不一，卤的时候务必试味道，太甜加酱油，太咸加点糖或水调整。","小火炖煮过程中，每隔 15 分钟 搅拌检查一次，防止粘锅。","如发现过干，则可加入 100ml 清水继续炖煮。","1 小时后，开大火收汁直到酱汁浓稠，呈现有光泽的琥珀色，即完成。","炖煮结束后，乘一碗米饭，将软烂的卤肉浇在米饭上，并加上卤蛋，开始享用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["对于五花肉切条步骤，定义：五花肉带皮面向上摆在桌上，此时肉皮所在平面为长宽形成的平面，垂直此平面的为高。肉条最终效果是肥瘦相间的细长条。（注意：此处肉条一定要细，即长宽较小。细肉条更易于炖煮软糯）。","五花肉切条小技巧：",["若五花肉是",{"type":"strong","text":"未冷冻"},"的，可以放入冰箱",{"type":"strong","text":"冷冻室 30 分钟"}," 再取出切条。"],["若是",{"type":"strong","text":"冷冻五花肉"},"，可以在",{"type":"strong","text":"常温"},"下放置 ",{"type":"strong","text":"30 分钟"}," 后再切条。"],"切条时可以较小的力度将刀刃与肉快速摩擦，如此更易于切割并保护五花肉肥瘦相间的结构。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["台式卤肉饭是一道浓香四溢的台湾家常料理，肉条软糯入味，酱汁琥珀般油亮，浇在热米饭上满口脂香。富含优质蛋白、胶原蛋白和碳水，能快速补充能量。做法对新手非常友好，只需备好食材、掌握火候，全程约 1.5 小时即可完成，其中动手操作仅需半小时，剩下的交给小火慢炖。"],"title":"台式卤肉饭的做法"} +{"no":113,"id":"b52964585eacbfe2badc6b338976565c","name":"咕噜肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["梅头猪肉","青椒","罐头菠萝片","盐","茄汁","白醋","蒜蓉","生抽","生粉","白砂糖"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["1 汤匙 = 15ml","1 茶匙 = 5ml","梅头猪肉 100g","青椒 25g","罐头菠萝片 75g","盐 1/4 茶匙","茄汁 4 汤匙","白醋 2 茶匙","蒜蓉 1 汤匙","生抽 1/2 茶匙","生粉 2 1/2 茶匙","白砂糖 2 汤匙","水 200 毫升"]}]},{"text":"操作","content":[{"type":"list","items":["将梅头猪肉（100 克）洗净，然后用厨房纸抹干水份，将猪肉切成比想要的成品小一圈的大小。","用盐（1/2 茶匙）腌制梅头猪肉 20 分钟。","将青椒（25 克）切碎。","将菠萝片（75 克）切件。","在碗中加入茄汁（4 汤匙）﹑白醋（2 茶匙）﹑蒜蓉（1 汤匙）﹑生抽（½ 茶匙）﹑生粉（2½ 茶匙）﹑白砂糖（2 汤匙）﹑盐（¼ 茶匙）和水（200 毫升），拌匀成酱汁。","将梅头猪肉粒沾上生粉（6 汤匙）。","加入油（500 毫升）中火加热。","将梅头猪肉粒放至锅里中火炸 5 分钟，然后盛起。","加入梅头猪肉粒，再大火翻炸 1 分钟。","加入油（1 茶匙）和酱汁，中火加热 3 分钟。","加入青椒和菠萝，大火加热 2 分钟。","将已炸好的梅头猪肉粒与酱汁拌匀即可。"]}]},{"text":"附加内容","content":[{"type":"list","items":["想让肉更有层次可以在生粉中加鸡蛋，炸出来会更香脆"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["咕噜肉是一道经典粤式家常菜，酸甜开胃、外酥里嫩，菠萝的果香让肉块吃起来格外清爽解腻。猪肉提供优质蛋白质，青椒和菠萝则补充维生素与膳食纤维。这道菜的难点在于掌握炸肉的火候，对新手略有挑战，但只要按步骤操作便能成功。从腌制到出锅，全程大约需要 40 分钟，很适合为家人做一道下饭快菜。"],"title":"咕噜肉的做法"} +{"no":114,"id":"7eff6ec617b39ee2bb6ba640c7f2b58d","name":"咖喱肥牛","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["香叶","纯牛奶（推荐卫岗鲜奶）","洋葱","胡萝卜","土豆","肥牛卷","咖喱块"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["香叶 1 片","纯牛奶 50ml","洋葱 100g","胡萝卜 150g","土豆 200g （挺饱腹的，酌情添加）","肥牛卷 300g （喜欢吃肉就多来点）","咖喱块 2 块 （大约 100g）"]}]},{"text":"操作","content":[{"type":"list","items":["洋葱切成条状、胡萝卜以及土豆切成块状，备用","烧一锅开水，水沸时将肥牛卷下锅，捞出血沫后放在一边沥水，备用",["热锅，锅内放入 10ml - 15ml 食用油，",{"type":"strong","text":"等待 10 秒让油温升高"}],"放入洋葱，翻炒至洋葱变软变透明",["放入土豆以及胡萝卜",{"type":"strong","text":"翻炒 2 分钟"}],"加入冷水至淹没所有食材即可",["将香叶、咖喱块投入锅中，盖上锅盖，",{"type":"strong","text":"待水沸腾后将火调小然后等待直至土豆块以及胡萝卜块炖至软烂（可用筷子确认）"}],"加入肥牛卷以及牛奶，盖上锅盖再小火煮 2-3 分钟即可出锅（用勺子搅拌食材，注意力度，避免肥牛卷破碎）"]}]},{"text":"附加内容","content":[{"type":"list","items":["咖喱块不用捣碎，直接整块投入即可。","操作时，需要注意搅拌食材，避免食材调味料不均匀。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"咖喱肥牛成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d2c90c2afdc8fa7b1aa8a2a823952903.jpg"},"咖喱肥牛是一道浓郁下饭的家常菜，咖喱的辛香与肥牛的脂香融合，搭配土豆、胡萝卜等蔬菜，口感绵软醇厚。富含蛋白质、维生素和钙质，荤素搭配均衡。做法简单，对新手友好，一般只需 40 分钟就能端上餐桌，很适合作为便当菜。"],"title":"咖喱肥牛的做法"} +{"no":115,"id":"6d617249f73bdc167582358950eabc69","name":"商芝肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["带皮猪五花肉（去骨）","商芝（又名紫萁，属蕨类，嫩叶可食）","葱","姜","八角","蜂蜜","醋","料酒","味精","酱油","摊鸡蛋皮","精盐","鸡汤","芝麻油","熟猪油"]}]},{"text":"计算","content":["每份：两人量",{"type":"list","items":["带皮猪五花肉: 500 克","商芝: 50 克","葱: 10 克","姜: 2 克","八角: 3 个","蜂蜜: 15 克","醋: 5 克","料酒: 15 克","味精: 1.5 克","酱油: 10 克","摊鸡蛋皮:一张约 15 克","精盐: 1 克","鸡汤: 200 克","芝麻油: 10 克","熟猪油: 2000 克（消耗约 60 克）"]}]},{"text":"操作","content":[{"type":"list","items":["将肉刮洗干净，入煮锅煮至六成熟（变色为白），捞出趁热用蜂蜜、醋涂抹肉皮。","炒锅内放入熟猪油，用旺火烧至八成熟（约 200 度，油表有大量青烟，油状平静），将肉块皮朝下投入，炸至呈金红色时，捞入凉肉煮锅（之前煮完的煮锅）中泡软，放在案板上，切成三寸(10 cm)长、两分(0.6 cm)厚的片，仍然皮朝下，整齐装入蒸碗内。","将 5 克大葱切成 2.4 cm 长的段，5 克切成 2.4 cm 长的斜形片。姜去皮洗净，1.5 克切成片，5 克切成末，摊的鸡蛋皮切成 2.4 cm 长的等腰三角形片。","商芝入沸水锅中煮软捞出，去除老茎、杂质，淘洗干净，切成 3 cm 长的段，放入碗中,加酱油（5 克）、精盐（1 克）、熟猪油（10 克）拌匀，盖在肉片上，另将鸡汤（100 克）放入一小碗中，加酱油（5 克）、精盐（0.5 克）、料酒（15 克）搅匀，浇入蒸碗，再放入姜片、葱段、八角上笼用旺火蒸约半小时后，转用小火继续蒸约一小时三十分钟，熟烂后取出，拣去姜、葱、八角，倒、过滤原汁，将肉扣入汤盘。","炒锅内，放入鸡汤（100 克），加入原汁，用旺火烧沸，下入姜末、葱片、味精后搅匀，投入摊鸡蛋皮，淋芝麻油，浇入汤盘即成。"]}]},{"text":"附加内容","content":[{"type":"list","items":["商芝属于小地方不特别有名的特产，至少本人在其他地方没有见到过，在制作时可换成其他蕨类蔬菜。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["商芝肉是陕西商县的传统风味菜，色泽红润，质地软嫩，肥而不腻，带有商芝独特的清香。猪肉提供优质蛋白和脂肪，蕨类蔬菜商芝则增添了膳食纤维和多种微量元素。这道菜工序繁琐，对刀工和火候均有要求，适合有一定烹饪基础的人挑战。从备料到成菜，全程大约需要 2.5 小时。"],"title":"商芝肉的做法"} +{"no":116,"id":"5b68775c58b42f560171e6e70fc3a534","name":"啤酒鸭","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸭肉","啤酒","生抽酱油","老抽酱油","姜","蒜","冰糖","干辣椒","料酒","盐","鸡精","丁香","八角","香叶","豆瓣酱"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸭肉半只（约 1kg）","啤酒 800ml","生抽酱油 10-15ml","老抽酱油 5-10ml","姜 5 片","蒜头 12 瓣","冰糖 10g","干辣椒 5 个","料酒 30ml","盐 8g","鸡精 5g","丁香 4 颗","八角 3 个","香叶 3 片","豆瓣酱 20g"]}]},{"text":"操作","content":[{"type":"list","items":["把鸭子切成 3 cm 小块，鸭肉冷水下锅，加姜片、料酒，焯一遍水，盛出沥干水分，备用。","炒锅烧热，放入约 100ml 食用油，大火待油烧开，鸭肉入锅翻炒至上色。","待鸭肉完全变色（肉眼可见泛白），将鸭肉拨到锅的一边，倒入豆瓣酱和糖，小火翻炒出香味和糖色。","加入丁香、八角、香叶、干辣椒、生抽、老抽、蒜，翻炒出香味。","倒入啤酒，没过鸭肉，加入盐、鸡精，然后中火将鸭子烧 30 分钟（牙口不好的话可以再多烧 5 分钟）。","出锅盛盘，上桌食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["啤酒的量一定要足够把所有鸭肉没过，啤酒最好选择清香型的。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"啤酒鸭成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/948bedecf80a8c2b8251823af1b76d74.jpg"},"这是一道风味独特的家常菜肴，鸭肉鲜香软烂，透着淡淡啤酒清香，热而不浮、香而不腻。鸭肉富含蛋白质，啤酒去腥增香，搭配食用更有滋味。做法对新手友好，从备料到出锅大约需要 1 小时。"],"title":"啤酒鸭的做法"} +{"no":117,"id":"e4e758f6e2e2c322b6fdda8fb60fbe59","name":"回锅肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","小葱","生姜","青红椒","蒜苗","料酒","豆瓣酱","生抽酱油","味精"]}]},{"text":"计算","content":[{"type":"list","items":["五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）","小葱 2 棵","生姜 10-40g","青红椒（根据受辣程度选择, 0-30g）*注：不建议使用肉厚的菜椒","蒜苗 1 把","料酒 5ml","豆瓣酱 10ml","味精 5g","生抽 5ml"]}]},{"text":"操作","content":[{"type":"heading","text":"五花肉一段处理"},{"type":"list","items":["锅烧热，用手将五花肉紧紧压在锅上炙皮","这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）","用钢丝球把皮刷干净，至黑色部分碳化部分被完全去除，不刷干净会有苦味","将五花肉放入锅中，放入能淹没五花肉的冷水，放入生姜片、料酒和小葱（取 2 棵小葱打结）","开大火煮，水开后撇去浮沫，继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿"]},{"type":"heading","text":"配菜处理"},{"type":"list","items":["青红椒切圈","蒜苗切段","生姜切小薄片","将 5ml 豆瓣酱和 5ml 生抽提前混合"]},{"type":"heading","text":"五花肉二段处理"},{"type":"list","items":["将煮熟的五花肉捞出放入冷水晾凉","擦干五花肉的水，切成上肥下瘦的 2mm 的薄片（切厚了口感不好，而且很油）"]},{"type":"heading","text":"开始炒肉"},["注意，此步骤",{"type":"strong","text":"操作要迅速，小心糊锅"}],{"type":"list","items":["锅烧热，放入一层底油滑锅","放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。","倒入豆瓣生抽混合物，5g 味精翻炒 15 秒","放入青红椒圈和小姜片，放入另 5ml 豆瓣酱翻炒 30 秒","放入蒜苗翻炒 60 秒","出锅"]},{"type":"heading","text":"简易版本"},{"type":"list","items":["选用冰冻五花肉常量放置 0.5 小时 或者鲜五花肉放冰箱冷藏 1 个小时，切成 2-5 mm 薄片","开中火，辣椒放过锅中干煸 30-45 秒后取出","锅烧热，放入一层底油滑锅，放入姜片煸炒 15 秒","倒入五花肉，间隔 10 S 翻炒一次，待五花肉出现焦黄色（翻炒时间越久五花肉口感越硬）","倒入之前干煸过的辣椒、10ml 豆瓣酱，生抽调味，继续翻炒 60 秒","倒入切成段的蒜苗翻炒 10 秒","出锅"]},{"type":"image","text":"回锅肉-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/85e950119b96dea38295697e344d9a6e.jpeg"},{"type":"image","text":"回锅肉-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f0bc404b85349bc2dc731f32a7df2a63.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况","如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可","回锅肉过冷水晾凉后肉质会更紧致","回锅肉擦干水是为了避免炒至的时候爆油溅伤","回锅肉切记不要切厚了，不然很腻","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["回锅肉是四川传统名菜，以二刀肉或五花肉为主料，成菜色泽红亮，肥肉透明微卷、瘦肉干香不柴，口感肥而不腻，咸鲜微辣，带有蒜苗与豆瓣酱的复合香气。猪肉富含优质蛋白和必需脂肪酸，搭配青红椒、蒜苗可补充维生素。这道菜步骤稍多，包含煮、切、煸炒，对火候和刀工有一定要求，但按流程操作新手也能成功，预计全程耗时约 40 分钟。"],"title":"回锅肉的做法"} +{"no":118,"id":"2ad6b00df48c6705a86b9720cc2254aa","name":"土豆炖排骨","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["肋排","土豆","姜","小葱","料酒","白糖","干辣椒","八角","花椒","桂皮","生抽","老抽","蚝油","黄豆酱","盐","食用油"]}]},{"text":"计算","content":["注意：以下参数为标准 2-3 人份的精确配置。",{"type":"list","items":["肋排 = 750g","土豆 = 300g","姜 = 30g （分为两份：15g 焯水用，15g 炒制用）","小葱 = 25g （分为两份：15g 打成葱结，10g 切葱花）","料酒 = 25ml （分为两份：15ml 焯水用，10ml 炒制用）","白糖 = 10g","干辣椒 = 5g","八角 = 1g （约 1-2 颗）","花椒 = 1g （约 10 粒）","桂皮 = 1g （一小块）","生抽 = 10ml","老抽 = 5ml","蚝油 = 5ml","黄豆酱 = 5g","盐 = 3g （最后收汁调味用）","开水 = 700ml","食用油 = 20ml"]}]},{"text":"操作","content":[{"type":"heading","text":"预处理：食材切配与防氧化"},{"type":"list","items":[[{"type":"strong","text":"处理土豆："}," 将 300g 土豆去皮，切成不规则的滚刀块 。",{"type":"strong","text":"切好后立刻泡入一盆清水中"},"，隔绝氧气防止表面氧化发黑，备用。"],[{"type":"strong","text":"处理葱姜："}," 将 30g 姜全部切成薄片（分成两份 15g）。将 25g 小葱处理好：15g 挽成一个葱结，剩余 10g 切成细小葱花备用。"]]},{"type":"heading","text":"预处理：调料封装与异步任务"},{"type":"list","items":[[{"type":"strong","text":"封装酱汁碗（一键调用）："}," 拿一个小碗，依次加入 10ml 生抽、5ml 老抽、5ml 蚝油、5ml 黄豆酱，彻底搅拌均匀，放在灶台触手可及处备用。"],[{"type":"strong","text":"封装香料碟（一键调用）："}," 拿一个小碟，放入 5g 干辣椒、1g 八角（约 1-2 颗）、1g 花椒（约 10 粒）、1g 桂皮（一小块），以及刚才切好的 15g 姜片，备用。"],[{"type":"strong","text":"开启异步水程："}," 按下电热水壶开关，开始烧制 700ml 开水。（确保炒制完成时，开水刚好就绪）。"]]},{"type":"heading","text":"初步加工：排骨焯水与脱水"},{"type":"list","items":[[{"type":"strong","text":"冷水焯水："}," 将 750g 肋排冷水下锅，加入 15g 葱结、15g 姜片、15ml 料酒。大火煮沸后，继续保持沸腾焯水 2 分钟，逼出内部血沫。"],[{"type":"strong","text":"热洗冷防："}," 捞出排骨，",{"type":"strong","text":"必须用热水"},"将排骨表面残留的浮沫清洗干净（遇冷水肉质会剧烈收缩变硬）。"],[{"type":"strong","text":"绝对脱水（防爆防溅）："}," 洗净的排骨",{"type":"strong","text":"必须用厨房纸彻底吸干表面水分"},"，装盘放在炒锅旁边备用（防止后续下入高温糖色时发生剧烈炸锅）。"]]},{"type":"heading","text":"核心炒制：糖色与爆香（高并发阶段）"},{"type":"list","items":[[{"type":"strong","text":"炒制糖色："}," 热锅凉油，加入 20ml 食用油。将 10g 白糖倒入锅中，中小火不停搅拌。翻炒至白糖完全融化冒泡，并呈现红棕色的焦糖色 。"],[{"type":"strong","text":"上色煎制："}," 迅速加入彻底脱水的 750g 排骨，转中大火翻炒。煎制约 2-3 分钟，至排骨两面微微金黄，且均匀裹满焦糖色。"],[{"type":"strong","text":"一键爆香："}," 在锅中拨出一小块空地，",{"type":"strong","text":"直接倒入【香料碟】"},"。利用锅底的热油爆香约 10 秒，激发出香料的脂溶性香气。"],[{"type":"strong","text":"一键调味："}," 顺着热锅边缘淋入剩余的 10ml 料酒激发出锅气。紧接着",{"type":"strong","text":"直接倒入【酱汁碗】"},"，翻炒约 30 秒，让酱料完全包裹排骨并炒出浓郁酱香。"]]},{"type":"heading","text":"炖煮收汁：挂霜与出锅"},{"type":"list","items":[[{"type":"strong","text":"加水长炖："}," 此时电热水壶已沸腾，直接加入 700ml 滚烫的开水（水量需没过排骨），大火烧开。随后盖上锅盖，转小火持续焖煮 40 分钟。"],[{"type":"strong","text":"加入土豆："}," 40 分钟后打开锅盖，将泡在水里的 300g 土豆捞出沥干，下入锅中。重新盖上锅盖，继续小火焖煮 15-20 分钟，直到用筷子能轻松扎透土豆块。"],[{"type":"strong","text":"调味收汁："}," 打开锅盖，加入 3g 盐（此时可尝一下汤汁，根据个人口味酌情微调）。转大火开始翻炒收汁，大约需要 3-5 分钟。直到汤汁变得浓稠，均匀地挂在排骨和土豆上即可关火。"],[{"type":"strong","text":"点缀出锅："}," 盛盘出锅，在表面均匀撒上预处理好的 10g 葱花作为 UI 点缀即可。"]]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["排骨软烂脱骨，土豆绵软入味，酱香浓郁微甜微辣，是一道典型的北方家常炖菜。富含蛋白质、钙质和碳水化合物，营养均衡。制作略有难度，需掌握炒糖色与火候，但步骤清晰，新手也能尝试，全程大约 1.5 小时。"],"title":"土豆炖排骨的做法"} +{"no":119,"id":"bf0a78791879c974a82afc70879fc0a6","name":"奶酪培根通心粉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["通心粉","奶酪","肉类","洋葱","黄油","面粉","牛奶","大蒜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。",{"type":"list","items":["通心粉 100-125g","奶酪 40-55g，若要烘烤额外准备 25g， 条状","培根或其他肉类 100-125g","洋葱 25g-40g 切成碎","黄油 15g","面粉 10g","牛奶 125ml","大蒜半瓣，切碎"]}]},{"text":"操作","content":[{"type":"list","items":["奶酪要磨成碎末","洋葱切成条状","通心粉用微咸的水煮 6 分钟",[{"type":"strong","text":"中火"}],"锅中放入黄油，等待融化","加入洋葱","洋葱软化后加入大蒜","大蒜香味出来后，加入肉类，等待 5 秒",[{"type":"strong","text":"小火"}],"分四次加入牛奶，每次搅拌 5 秒后再加下一次","加入面粉并充分搅拌","加入奶酪并搅拌均匀","将通心粉和奶酪搅拌","如果不打算烘烤，可以直接吃了",[{"type":"strong","text":"烘烤："}],"预热烤箱至 180°C","将额外的 50g 芝士铺在通心粉之上","等待烤箱预热至 180°C 后，将通心粉放入","烤至表面金黄,约 24 分钟"]}]},{"text":"附加内容","content":["本料理及其不健康，有大约 1300 大卡，80g 脂肪，不建议常吃。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"烘烤成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8829fcdba0c5b658c21cf2765444bf53.jpg"},{"type":"image","text":"非烘烤成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/1038b6abe570c108de325b3752d7e975.png"},"奶酪培根通心粉是经典美式家常菜，口感浓郁绵密，奶酪包裹弹牙通心粉，搭配香脆培根，咸香满足。富含蛋白质与钙质，但热量和脂肪较高，建议偶尔享用。制作需要一定耐心，掌握基础白酱和火候对新手略有挑战，整体难度中等。不烘烤时约 30 分钟即可上桌，若选择烘烤需额外预热和烤制，总时长约 1 小时。"],"title":"奶酪培根通心粉的做法"} +{"no":120,"id":"c6ed52a0041ce960e1e00e893ed92c7c","name":"姜炒鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡","生姜","啤酒","生抽","老抽","盐","小米椒","美人辣","泡椒","大蒜"]}]},{"text":"计算","content":[{"type":"list","items":["鸡 = 半只（土鸡最好，预计 650g）","食用油 = 50ml（茶油最好，没有就用菜籽油）","生姜 = 半斤 (250g)","啤酒 = 半瓶 250ml","生抽 = 20ml","老抽 = 10ml","盐 = 3g","小米椒 = 0-5 个 (0-50g)（根据辣口味调整）","美人辣 = 0-5 个 (0-50g)（没有可以用小米椒代替）","泡椒 = 5 个 (50g)","大蒜 = 3 头 (50g)"]}]},{"text":"操作","content":[{"type":"list","items":["鸡尽量剁成 1cm 的小块，洗净后滤干，再放生抽腌和料酒腌制 30 分钟","大先热锅到微微冒烟，放入食用油，等 5 秒","下入姜片后转中火炒 30 秒，","下入鸡块翻炒 3 分钟，炒干水分，炒出鸡油","放入各种剁碎的辣椒和大蒜子，加盐和老抽继续翻炒 30 秒","倒入啤酒，中小火焖 2 分钟","大火收汁盛盘"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"姜炒鸡","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/14e28d0d573cd661b8c39e41604a5d76.jpg"},"姜炒鸡是湖南风味的下饭菜肴，鸡肉干香入味，姜香浓郁，辣而不燥。鸡肉富含优质蛋白，生姜有助于驱寒暖胃、促进食欲。做法简单，新手也能轻松掌握。从腌制到出锅大约需要 1 小时。"],"title":"姜炒鸡的做法"} +{"no":121,"id":"b39fa2bbe26acbb034d6eba61b9ffda3","name":"姜葱捞鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡腿肉","盐焗鸡粉","葱，姜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["鸡腿 4 个， 约 400g","盐焗鸡粉 5g","姜 50g","葱 1 根","盐 5g","糖 5g","油 35ml"]}]},{"text":"操作","content":[{"type":"list","items":["四个鸡腿清洗干净，放入碗中","碗中加入盐焗鸡粉和 5ml 油，搅拌均匀","让鸡腿静置腌制 15 分钟， 同时准备蒸锅并把水煮开","鸡腿腌制完成后， 放入水开后的蒸锅中，蒸制 20 分钟","将姜根据个人口味切成 1）姜蓉或 2）姜丝或 3）姜粒","将葱切成 0.5cm 小段","将葱姜放入蘸料碗，并加入盐和糖","将剩余的油倒入另一个锅中加热至六至七层热","将热油淋入葱姜碗中","鸡腿蒸好后将其撕碎成鸡丝，不需要特别细，大概 1cm 粗就可以","姜葱姜油淋在鸡丝上，搅拌均匀即可"]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考: ",{"type":"link","text":"白饭杀手来啦 #姜葱捞鸡-哔哩哔哩","href":"https://b23.tv/2trBdqJ"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["姜葱捞鸡是一道粤式经典家常菜，鸡肉嫩滑多汁，葱姜香气浓郁，咸鲜适口，十分下饭。鸡腿肉提供优质蛋白质，搭配姜葱能温中散寒、促进食欲。整体操作以蒸制和手撕为主，步骤清晰，对新手来说比较容易上手。从备料到完成大约需要 40 分钟。"],"title":"姜葱捞鸡的做法"} +{"no":122,"id":"a6e2d2596ae933427c5f67215b640b1c","name":"孜然牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛柳或牛肩肉","青椒","孜然（颗粒>粉）","小米椒","生抽酱油","淀粉","油","盐","葱","捣药罐（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["牛肉用量为 250 g/人","青椒用量为 2 颗/人, 每颗 100g","孜然用量为 20 g/人","小米椒用量为 3 颗/人, 每颗 5g","生抽酱油用量为 20 ml/人","淀粉用量为 10g/人","油用量为 15ml/人","盐量用量为 3 g/人","葱用量为 1 根/人, 每颗 20g"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{"text":"操作","content":[{"type":"list","items":["首先将小米椒切碎，和孜然粒一起放入捣药罐捣碎成颗粒，这样更入味。如果时间紧张可跳过捣碎步骤","青椒切头去籽（喜欢辣的可不去），切成丝。葱切段。","牛肉提前解冻，过一边水洗干净，晾干或用厨用纸吸干，将牛肉顺着纹理切成片",["然后进行腌肉，加入生抽，淀粉，油，均匀搅拌，静止 30 分钟。腌肉方法也可参考",{"type":"link","text":"学习腌","href":"../../tips/learn/学习腌.md"}],"热锅下油，放入葱，爆出香味后放入腌好的牛肉煸炒","牛肉变色后均匀放入孜然辣椒颗粒并炒熟","然后下入青椒丝，断生后放盐","大🔥炒 1 分钟后关火再翻炒 30 秒保证受热均匀即可出锅"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["孜然牛肉是一道香辣鲜嫩的家常小炒，浓郁的孜然风味与牛肉的软滑、青椒的清脆融合得恰到好处。牛肉富含优质蛋白和铁，搭配青椒还能补充维生素，营养均衡。制作需要一些刀工和火候把控，适合有一定下厨基础的爱好者尝试。算上腌肉和备菜，全程大约 45 分钟就能端上餐桌。"],"title":"孜然牛肉的做法"} +{"no":123,"id":"268ca74079446b722dc49c749dce014a","name":"宫保鸡丁","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["手枪腿（或者鸡胸脯肉）","大葱","干辣椒（或者二荆条）","熟花生","生抽酱油","香醋","白糖","料酒","盐","鸡精","淀粉","植物油","芝麻油"]},{"type":"heading","text":"可选原料"},{"type":"list","items":["油泼辣子","莴笋","生花生","豆瓣酱"]}]},{"text":"计算","content":["注意，这道菜默认一人版本，两人也够吃，理论上多人只需简单加倍即可。",{"type":"list","items":["必须配料","手枪腿（或者鸡胸脯肉） = 1 支（约 350g）","大葱 = 1 根（约 180g）","熟花生 = 150g","姜片 = 10g","干辣椒（或者二荆条） = 10g（若选择二荆条，则需要大约 4 支）","生抽酱油 = 10g","白糖 = 2g","盐 = 2g","植物油 = 20g","淀粉 = 15g","料酒 = 15g","进阶配料","老抽酱油 = 5g","花椒 = 5g","香醋 = 5g","鸡精 = 2g","芝麻油 = 10g","淀粉（用以勾芡） = 10g","豆瓣酱 = 10g","可选配料","莴笋 = 约 250g","油泼辣子 = 5g"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{"text":"操作","content":[{"type":"heading","text":"简易版本"},{"type":"list","items":["手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）","取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用；取花生放入微波炉高火 5 分钟焙干备用","鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时","干辣椒切段；起锅，大火烧热转小火；放入干辣椒焙干至微微发糊，捞起备用；花椒焙干至有香味，捞起备用","转大火，倒入 20g 植物油，7 成热（竹筷子起泡）下入鸡丁，煎至上面开始发白，用锅铲翻面，煎 30s 后翻炒均匀","下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；盖上锅盖，转中小火焖 2 分钟；","转大火，下入熟花生，干辣椒和花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；","淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度","关火，淋入芝麻油 10g，即可出锅"]},{"type":"heading","text":"稍加复杂但是更加令人垂涎欲滴的版本"},"相较于简单版本，这里更加推荐使用二荆条与生花生。并且加入了莴笋陪衬花生的香脆与鸡肉的松软",{"type":"list","items":["莴笋去皮切至 1cm 见方的小块，备用；","二荆条切成 1cm 长段；","手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）；","取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用","鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时","转中火，倒入 20g 植物油，放入生花生翻炒至其表面微微焦糊，捞起花生但是油留在锅内；","继续加热，7 成热（竹筷子起泡）下入鸡丁，放入豆瓣酱，翻炒大概 1 分钟；","加入备好的莴笋丁，继续翻炒 1 分钟；","下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；加入二荆条段；盖上锅盖，转中小火焖 2 分钟；","转大火，下入先前捞起来备用的花生，花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；","淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度","关火，淋入芝麻油 10g 与油泼辣子 5g 再翻炒 10s，即可出锅"]},{"type":"image","text":"宫保鸡丁","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a8a6537bf9119ef098b43df14635ad95.jpg"}]},{"text":"附加内容","content":["辣椒依据个人口味酌量添加，怕辣可去籽；","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道川味名菜以糊辣荔枝味见长，小酸甜中透着干辣椒与花椒的香气，鸡丁嫩滑、花生酥脆，口感层次丰富。富含优质蛋白和不饱和脂肪酸，开胃下饭。做法分成简易和进阶两版，对新手比较友好，提前规划好腌制时间即可。从备料到出锅大约需要 1.5 小时。"],"title":"宫保鸡丁的做法"} +{"no":124,"id":"88525507ccd274960dbf9652f02f34a4","name":"小炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","朝天椒","小米椒","豆豉","豆瓣酱","老抽","淀粉","盐","葱","蒜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["五花肉 500g","朝天椒 4 条","小米椒 4 颗","豆豉 10g，根据个人口味加减 ±5g","豆瓣酱 10g，根据个人口味加减 ±5g","老抽 10ml","淀粉 10g","盐 1-2g","葱 0.5-1 根","蒜 2 瓣","食用油 15ml"]}]},{"text":"操作","content":[{"type":"list","items":["五花肉切片","把肉放入器皿内，加入淀粉、老抽、盐搅拌腌制半小时","葱切段","小米椒、朝天椒斜刀切好","热锅、倒油","油热后加入五花肉煸炒。炒至变色后盛出来","向锅中加蒜，煸出香味，加入豆豉，翻炒均匀","加入豆瓣酱翻炒均匀","加入炒好的五花肉继续的翻炒均匀","加入小米椒、朝天椒、葱段翻炒 40 秒","出锅。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["小炒肉是一道香辣下饭的经典湘式家常菜，五花肉片焦香不腻，搭配鲜辣椒与豆豉、豆瓣酱炒出浓郁酱香。富含优质蛋白质和脂肪，辣椒能提供丰富的维生素 C，有助开胃暖身。制作难度中等，适合有一定基础的新手尝试，需注意肉片腌制和火候把控。从备料到出锅大约需要 1 小时，其中腌制 30 分钟，炒制过程约 15 分钟。"],"title":"小炒肉的做法"} +{"no":125,"id":"003ef96e8b51adb7f8eb197352d63d4b","name":"小炒鸡肝","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["生鸡肝","蒜苗（蒜苗指的是：大蒜幼苗发育到一定时期的青苗。有些地方叫做青蒜，特别说明一下。）","大葱、姜、料酒","食用盐、鸡精（味精）、五香粉（十三香）、胡椒粉","烧烤料或孜然粉（可选）","芝麻（可选）","食用油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。","一份正好够 2 个人吃。","每份：",{"type":"list","items":["生鸡肝 5 个（约 800g）","蒜苗（约 200g，喜欢吃的可以多放）","大葱 150g（分成两份，一份切段 100g，一份切片 50g）","姜 120g（分成两份，一份切片 70g，一份切丁 50g）","料酒 30ml","食用盐 5g","鸡精 5g（也可以是味精）","五香粉 5g（十三香）","胡椒粉 5g","烧烤料或孜然粉 10g（可选）","芝麻 5g （可选）","食用油 30ml"]}]},{"text":"操作","content":[{"type":"list","items":["鸡肝清洗，备用","蒜苗清洗，切段，备用","大葱清洗，取 100g 切段，取 50g 切片，备用","姜清晰，取 70g 切片， 取 50g 切丁，备用","第一步：焯水","清洗后的鸡肝放入锅内，加入凉水淹没鸡肝，并放入 100g 切段的大葱、70g 切片的姜和 30ml 料酒",["开大火，待水沸腾调至中火并撇去浮沫后",{"type":"strong","text":"等待5-10分钟"}],"关火，捞出过凉水并清洗干净","清洗干净后切片，备用","第二步：炒制","开中火。锅内加入 30ml 食用油，等待 10 秒使油升温","加入 50g 切片的大葱和 50g 切丁的姜，翻炒爆香","爆香后加入切片的鸡肝，翻炒至微微发黄","加入蒜苗，翻炒 30 秒，断生后调至为小火","加入调味料","食用盐 5g","鸡精（味精） 5g","五香粉（十三香） 5g","胡椒粉 5g","烧烤料或 10g （可选）","调至为大火，快速翻炒 30 秒防止糊锅，关火","盛出盘内，可以撒入 5g 芝麻作为装饰，如果不喜欢或者没有则可以不用添加。"]}]},{"text":"附加内容","content":[{"type":"list","items":["焯水时，需要注意观察沸腾的水位线，不要让水溢出避免发生危险。","焯完水的鸡肝建议用凉水冲洗，更推荐冰水，可以让口感更好。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"小炒鸡肝","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c2c48aad0b79bf4aec47e53722408b13.jpg"},"这道鸡肝小炒蒜香浓郁，口感嫩滑带点孜然的焦香，是一道家常风味小炒。鸡肝富含铁、维生素 A 和优质蛋白，有助补血明目。制作时需掌握焯水去腥的技巧，对新手略有挑战，从备料到出锅大约需要四十分钟。"],"title":"小炒鸡肝的做法"} +{"no":126,"id":"fa767e95b203897a584f07b465f76c68","name":"小炒黄牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛里脊","芹菜","小米椒","野山椒","香菜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["牛里脊 400g","芹菜 200g","小米椒 30g","野山椒 30g","香菜 30g","食用油 15ml","酱油 6ml"]}]},{"text":"操作","content":[{"type":"list","items":["牛里脊切成不超过 3cm 宽，3mm 厚的薄片，倒入 6ml 酱油，用手抓匀备用","芹菜切成不超过 5cm 的小段，备用","小米椒切成丝状，备用","野山椒切成颗粒，备用","香菜切成成不超过 3cm 的小段，备用","热锅，锅内放入 15ml 食用油，大火等待 30 秒让油温升高","放入小米椒和野山椒爆香",["放入牛里脊和芹菜，然后",{"type":"strong","text":"大火翻炒 1 分钟"}],"关火，撒上香菜，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，全程需要开大火"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"小炒黄牛肉成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f15f6047707034376f0c9fa005556af7.jpg"},"这道湘味小炒以大火爆炒逼出牛肉的嫩滑与椒香，口感鲜辣劲爽、芹菜脆嫩，极具湖南风味。牛里脊提供优质蛋白和易吸收的铁质，搭配芹菜增添膳食纤维，营养均衡。备料与烹饪步骤简单明了，全程旺火快炒，对新手十分友好，从切配到出锅大约一小时即可完成。"],"title":"小炒黄牛肉的做法"} +{"no":127,"id":"9b07132f3f40d7666a08c8dabdd08303","name":"小米辣炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小米辣","花生油","五花肉/瘦肉","盐","生抽","蚝油","大蒜","姜","豆瓣酱","鸡精","白糖"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["小米椒 20 个，根据个人口味加减","花生油 20ml","五花肉/瘦肉 200g","盐 1-2g","生抽 10ml","蚝油 10ml","姜蒜 50g","豆瓣酱 10g，根据个人口味加减","鸡精 10g","白糖 5g"]}]},{"text":"操作","content":[{"type":"list","items":["将小米辣洗净，斜刀切大一点","肉的话，想切丝切丝，想切片切片，倒入调料（生抽、蚝油、盐）腌制 5 分钟","热锅倒油，先把肉炒好盛起","姜蒜爆香，倒入豆瓣酱翻炒，到入切好的小米辣，再倒入瘦肉，翻炒一下，放点生抽、鸡精、盐、糖翻炒"]}]},{"text":"附加内容","content":[[{"type":"strong","text":"调料可以根据自己的喜好放，也可以加老抽，老抽更香！"}],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["小米辣炒肉香辣过瘾，是一道典型的西南风味下饭菜，猪肉的鲜嫩搭配小米辣的爽辣，令人食欲大开。猪肉富含蛋白质和脂肪，辣椒提供丰富的维生素 C，能够促进食欲。虽然需要掌握爆香和翻炒的火候，但步骤清晰，新手也能轻松上手，预计制作时长约 25 分钟。注意，这道菜辣味突出，不建议清淡饮食者尝试。"],"title":"小米辣炒肉的做法"} +{"no":128,"id":"c31259fff1146f9720b32ba90d4ea70c","name":"小酥肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["去皮猪肉（根据喜好选择肥瘦）","植物油","老姜","小葱","料酒","盐","十三香","胡椒粉","味精","鸡精","花椒碎","花椒粒","生抽","鸡蛋","面粉","红薯淀粉"]}]},{"text":"计算","content":[{"type":"heading","text":"主料"},{"type":"list","items":["猪肉 500 克"]},{"type":"heading","text":"辅料"},{"type":"list","items":["鸡蛋 2 个","面粉 30 克","红薯淀粉 120 克"]},{"type":"heading","text":"葱姜水"},{"type":"list","items":["老姜 20 克","小葱 15 克","料酒 15 克","清水 80 克"]},{"type":"heading","text":"腌制调料"},{"type":"list","items":["盐 4 克","十三香 2 克","胡椒粉 3 克","味精 5 克","鸡精 5 克","花椒碎 3 克","花椒粒 3 克","生抽 8 克"]}]},{"text":"操作","content":[{"type":"heading","text":"葱姜水制作"},{"type":"list","items":["老姜切丝,小葱不用切。","根据计算公式倒入料酒、清水。","用手捏揉 5 分钟，使姜葱的味道充分溶解在水中。"]},{"type":"heading","text":"猪肉处理"},{"type":"list","items":["将猪肉去皮洗净","切成长度 8~10 厘米，厚度 1.5 厘米的肉条。","根据上面的计算公式加入盐，十三香、胡椒粉、味精、鸡精、花椒碎、花椒粒、生抽。","倒入前面制作好的葱姜水","抓匀并且充分揉制 10 分钟，直至肉吸收所有水分并且变得粘手。","封上保鲜膜放冷藏室静置 30 分钟。"]},{"type":"heading","text":"猪肉裹粉"},{"type":"list","items":["将面粉、红薯粉倒入腌制好的肉中，加入鸡蛋清。","充分揉制 15 分钟。"]},{"type":"heading","text":"初炸定形状"},{"type":"list","items":["锅中倒入植物油，根据锅大小控制油量，油面高度 3 厘米以上。","大火将温加热至 150° 后，转小火保持温度。","将裹好粉的肉条用筷子夹入油锅中，捋成自己喜欢的形状，炸 3~5 分钟定型。目测颜色微黄，用锅铲翻动感受倒略微有些硬了就可以。具体时间受肉块大小、油温、裹粉程度影响。","捞出沥油。"]},"tips: 如果对时间没把握可以稍微多炸一下，否则肉会带一点生味。 没有经验可以一条一条的下锅，防止粘连。",{"type":"heading","text":"复炸出成品"},{"type":"list","items":["将油温升至 180° 放入初炸好的肉条，炸至金黄色即可捞出。"]}]},{"text":"附加内容","content":[{"type":"list","items":["裹粉一定要把红薯粉揉散，不要有干的颗粒裹在里面，否则会炸！！！","如果肉太多吃不完，可以只炸一遍然后放冰箱。后面再吃的时候拿出来复炸，口感基本没影响。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["小酥肉外酥里嫩，咸香中带着花椒的微麻，是川渝地区家家户户都会做的家常炸物。猪肉富含蛋白质和脂肪，油炸后热量较高，适合偶尔解馋。这道菜步骤稍多，需掌握初炸定型与复炸上色的火候，对新手略有挑战，预计从头到尾约 1 小时 30 分钟完成。"],"title":"小酥肉的做法"} +{"no":129,"id":"a2c69344e995e9476ec9e9f94fd001d8","name":"尖叫牛蛙","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛蛙肉","泡姜","泡椒","野山椒（也可以用干红辣椒替代）","青红辣椒","大蒜","豆瓣酱（推荐郫县豆瓣）","盐巴","胡椒粉","生粉（干淀粉也可）","啤酒（推荐雪花）","料酒","藤椒油（可选）","猪油（可选）","葱花"]}]},{"text":"计算","content":["1 份","每份：",{"type":"list","items":["牛蛙肉块 800g （买 3 斤活蛙，建议挑小个头的，肉质鲜嫩）","泡姜 20-30 克 （看个人口味，喜欢重口一点可以多放）","泡椒 5-10 克 （看个人吃辣的承受能力，不能吃辣的建议减半为 2.5 克，微微辣）","野山椒 10 克","青红辣椒 20 克","大蒜 30-50 克 （可以根据口味偏好调整，最好不低于 30 克）","豆瓣酱 20-30 克 （重口选 30，想吃清淡点 20 克。PS 这菜不可能太清淡，哈哈）","盐巴 15 克","胡椒粉 10 克","啤酒 400-500ml","料酒 10ml","藤椒油 5-10ml","生粉 30 克 （干淀粉可以平替）","猪油 20ml（没有猪油也可，用食用油替代）","食用油 200ml","葱花 5 克"]}]},{"text":"操作","content":[{"type":"list","items":["牛蛙肉洗净后控干水分，加入 10 克以上的盐巴和 50ml 以上的啤酒，用手抓 5 分钟，去除牛蛙肉的腥味","然后对着清水冲洗，直至不再流出血水和杂质，控干水分，放到合适的器皿中，准备腌制","加入 5 克盐，30 克生粉，10ml 料酒，5 克胡椒粉，用手抓均匀，腌制 5-10 分钟","将泡姜 泡椒 野山椒 切丝或者片（根据自己刀工选择），青红辣椒切成圈圈 大蒜拨开即可","起锅烧热，加入 200ml 食用油（锅底比较平的可以再加 100ml）,烧至 6 成油温（有小气泡出现），将腌制好的牛蛙倒入，快速过油炸制，10 秒钟后捞出（不能超时太多，否则会导致蛙肉老柴）","捞出蛙肉后，控油，并将锅中的热油倒出到碗中，保留 30ml,加入 20ml 猪油（如果没有，则在锅中保留总共 50ml 食用油）","待油温 6 成热，加入泡姜、泡椒、野山椒、大蒜，超出香味，加入豆瓣酱 20 克，中火翻炒至出红油（时间控制在 30 秒），倒入 400ml 啤酒，","然后倒入炸过的牛蛙肉，用勺子推着翻，不要用力搅拌，加入 5 克胡椒粉，加入 5ml 藤椒油，中火慢焖 3 分钟","加大火力，大火收汁半分钟，加入青红辣椒圈，再煮 10 秒准备起锅","盛到盆里，撒上葱花，可以开动了！"]}]},{"text":"附加内容","content":[{"type":"list","items":["控干水分的时候可以选择漏勺按压","生粉抓揉的时候要均匀覆盖蛙肉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"尖叫牛蛙-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/2ee5a30288dd6293fca89deb196a1ba4.jpg"},"这道菜鲜辣开胃，蛙肉滑嫩弹牙，是一道典型的川味家常菜。牛蛙本身高蛋白、低脂肪，搭配泡姜泡椒等发酵食材，有助于促进食欲。做法相对直接，但油温控制和调味比例需要稍加留意，一般初学者也能在 1 到 2 小时内完成。"],"title":"尖叫牛蛙的做法"} +{"no":130,"id":"9b10151affd546ef51f1719a915000e7","name":"尖椒炒牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","葱、姜、蒜","尖椒","酱油","盐","糖"]}]},{"text":"计算","content":[{"type":"list","items":["牛肉用量为 250 g/人","葱的用量为 0.5 根/人","姜的用量为 1 个/人","盐的用量为 3 g/人","糖的用量为 1.5 g/人","酱油的用量为 9 ml/人"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"配菜处理"},{"type":"list","items":["蒜剁成蒜泥","葱切段","姜切成姜片","尖椒切成段"]},{"type":"heading","text":"牛肉的预处理"},{"type":"list","items":["牛肉放入碗中","加姜、盐、酱油、糖进行腌制 30-40 分钟","腌制完姜可以去掉"]},{"type":"heading","text":"炒熟"},{"type":"list","items":["冷油下锅，待油变热至偶有气泡","加入蒜泥","蒜泥变金黄后加入尖椒","待尖椒表皮微皱，加入腌制好的牛肉翻炒","翻炒变熟之前加入葱，继续翻炒","翻炒至牛肉变熟，关火出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["腌制可以加入小苏打使牛肉变嫩，牛肉苏打比例为 500g：3g。","腌制的时候姜片可用料酒代替，料酒的用量为 3 g/人"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道家常小炒，咸香微辣，牛肉滑嫩入味，尖椒清脆爽口。牛肉提供优质蛋白和铁，尖椒富含维生素 C，搭配起来营养均衡。虽然腌制需要一些耐心，但操作步骤明确，新手也能上手，难度适中。从备料到出锅大约需要 1 小时。"],"title":"尖椒炒牛肉的做法"} +{"no":131,"id":"69b6124ce17f7781e8842e9cb8006fb9","name":"山西过油肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪里脊","蒜苔","盐","酱油","葱姜蒜","鸡蛋","淀粉","食用油","木耳","葱头","料酒","陈醋","花椒粉","鸡精"]}]},{"text":"计算","content":["本人饭量较大，这是本人一人量",{"type":"list","items":["猪里脊 150 g","蒜苔 6 根","食用油 300ml","葱姜蒜 50g","生抽 20ml","食盐 10g","鸡蛋 1 个","淀粉 10g","木耳 20g","葱头 100g","其他调料 20g"]}]},{"text":"操作","content":[{"type":"list","items":["木耳提前泡发好，如果着急可以用热水泡发。","猪里脊切片放入碗中，加 20ml 生抽、料酒、花椒粉，打入一个鸡蛋，拿自己的小手搅拌均匀，加入淀粉（建议红薯淀粉）拌匀，倒入 300ml 食用油封浆，腌制 15 分钟。","蒜苔切段大约 3cm，葱头切菱形块备用。","起锅烧油油要多一点，油温五成热，下入腌制好的肉片，将肉片打散，捞出控油备用。","将锅中多余油倒出，留 10ml 油炒菜，油温七成热","下入葱姜蒜爆香，先下蒜苔炒至断生，再下入木耳葱头，加入生抽，花椒粉，翻炒几下将之前炸好的肉片下入翻炒","加 10g 的盐，起锅前加 10ml 的醋和鸡精，起锅装盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["炸肉片时，表面微焦即可，注意控制火候。","起锅前也可以打个薄薄的水淀粉，口感更佳。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["过油肉是山西传统名菜，肉片滑嫩、蒜苔爽脆，咸鲜微酸，带着陈醋的醇香，属于典型的地方家常风味。猪里脊提供优质蛋白，搭配木耳、蒜苔和葱头，营养均衡。这道菜对火候和上浆技巧有一定要求，更适合有一定下厨基础的爱好者尝试。从备料到出锅，大约需要 40 分钟。"],"title":"山西过油肉的做法"} +{"no":132,"id":"66939005ead10f021155194552f39fea","name":"巴基斯坦牛肉咖喱","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["普通的炒锅","电饭煲/电炖锅","Masala 粉（品牌可选 Shan）","牛肉","番茄","螺丝椒","原味酸奶","蒜粉","姜粉"]}]},{"text":"计算","content":["这里以 1kg 牛肉的所需要的配菜量作为标的，可以通过它计算出不同菜量。1kg 牛肉做出的咖喱大概够 5 个人吃。","1kg 牛肉所需要的配菜量：",{"type":"list","items":["番茄🍅 4 个","螺丝椒 2 个（大个的）","原味酸奶 1 盒","Masala 粉一包 50g","蒜粉 5g","姜粉 5g"]}]},{"text":"操作","content":[{"type":"list","items":["全部螺丝椒切成段状，备用","全部番茄打成番茄蓉，备用"]},{"type":"image","text":"番茄蓉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3502fa6d4a7b8e41d20826687c8f97c8.png"},{"type":"list","items":["牛肉切成 2cm 的小块，洗净备用"]},{"type":"image","text":"牛肉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9683a60d3826458ad050775bfec5abe8.png"},{"type":"list","items":["炒锅中倒入一层油（用来防止番茄蓉沸腾蒸发）"]},{"type":"image","text":"油","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/266a7114585172b4168eb3bee83265b0.png"},{"type":"list","items":["倒入番茄蓉，持续搅拌 2-3 分钟，等待它越变越红"]},{"type":"image","text":"倒入番茄蓉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/ecccb24b4eeff66501c422b8129114a6.png"},{"type":"image","text":"红","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/53398a55f052b241e39f0b5b12da8312.png"},{"type":"list","items":["加入 5g 蒜粉，5g 姜粉和 1 包 50g 的 Masala 粉，搅拌均匀","加入牛肉和螺丝椒段，搅拌均匀","加入 1 盒酸奶（为了让整个酱汁变得粘稠），搅拌均匀","将整锅材料转移到电饭煲/电炖锅，并加入 250 ml 的水，开启炖肉/慢炖档，设定时间 2-3 个小时","等待完成，开锅检查牛肉软糯，就可以吃了"]},{"type":"image","text":"巴基斯坦牛肉咖喱成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/7920ff2f411c69dfe8a1118d47ff6e85.png"}]},{"text":"附加内容","content":["这道菜是从一个巴基斯坦的朋友那里偷师而来，特地整理了笔记，绝对正宗。","通常配以 烙饼(roti)、馕(naan) 或 米饭 食用。","如果想做 Chicken karahi 流程几乎是一样的，除了是先用油和各种花椒胡椒煎鸡肉变黄。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"巴基斯坦牛肉咖喱成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/7920ff2f411c69dfe8a1118d47ff6e85.png"},"这道巴基斯坦风味咖喱牛肉香浓软糯，酸辣开胃，带着浓郁的香料气息。牛肉提供优质蛋白，搭配番茄和酸奶，营养均衡。做法不算繁琐，但慢炖需要一点耐心，很适合在闲暇的周末从容准备。从头到尾大约两个半小时，就能端出一锅温暖的异国美味。"],"title":"巴基斯坦牛肉咖喱的做法"} +{"no":133,"id":"d7a8afc7fadd216b02f757f351a02aa3","name":"带把肘子","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["带脚、爪猪前肘","红豆腐乳","甜面酱","精盐","红酱油","白酱油","料酒","蒜片","姜末","八角","桂皮","葱"]},{"type":"heading","text":"工具"},{"type":"list","items":["小斧头（砸断骨头用）","消毒纱布（能盖住肘子）"]}]},{"text":"计算","content":["每份：三人量",{"type":"list","items":["带脚、爪猪前肘: 一个（大约二斤五两 = 1250 克）","红豆腐乳: 1 块 = 10 克","甜面酱: 150 克","精盐: 15 克","红酱油: 35 克","白酱油: 25 克","料酒: 25 克","蒜片: 50 克","姜末: 10 克","八角: 3 个","桂皮: 5 克","葱: 200 克"]}]},{"text":"操作","content":[{"type":"list","items":["将肘子刮洗干净，肘头朝外、肘把（脚爪）朝里、肘皮朝下放在案板上。","用刀在正中由肘头向肘把沿着腿骨将皮剖开，剔去腿骨两边的肉（三面离肉），底部骨与肉相连，使骨头露出，然后将两节腿骨由中间用刀背（还是用斧头吧）砸断。","肘子放入煮锅煮至七成熟捞出（外观正常，内部淡红色），用干净抹布擦干水，趁热用红酱油涂抹肉皮。","取蒸锅一个，锅底放入八角、桂皮，先将肘把的关节处用手掰断，不伤外皮，再将肘皮朝下装进蒸锅内，装锅时根据肘子体型，将肘把贴住锅边窝着装进锅内，成为圆形。","撒入精盐，用消过毒的干净纱布盖在肉上，再将甜面酱（50 克）、葱（75 克）、红豆腐乳、红酱油、白酱油、姜、蒜等在纱布上抹开，用旺火蒸大约三小时（以蒸烂为准）。","蒸完取出，揭去纱布，扣入盘中，拣去八角，上桌时另带葱段和甜面酱小碟（或将甜面酱抹到肘面上，另带葱段小碟亦可）。"]}]},{"text":"附加内容","content":[{"type":"list","items":["肘子七成熟要根据实际情况判断，有条件可询问家中长辈。","蒸锅下半放水，上半放肘子，蒸时及时加水防止蒸干。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["带把肘子是陕西大荔的传统名菜，因脚爪形似把柄而得名。成菜肘皮胶粘软糯，肉质酥烂不腻，蘸甜面酱佐葱段食用，咸香醇厚。富含胶原蛋白和优质蛋白质，滋补养颜。制作需去骨、定形、长时间蒸制，对新手有一定挑战，预计整个制作过程约需 3.5 小时。"],"title":"带把肘子的做法"} +{"no":134,"id":"c62c670d1b5cdb84b2003e527daa43de","name":"干煸仔鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡腿","土豆","青椒","大蒜","盐","胡椒粉","生抽","老抽","料酒","淀粉","郫县红油豆瓣酱（注意区分，不是那种棕黄色的豆瓣酱）","白糖","花椒碎"]}]},{"text":"计算","content":["1-2 人份：",{"type":"list","items":["鸡腿肉 400g","土豆 200g","青椒 60g","蒜瓣 10g","盐 3g","鸡精 3g （可选）","胡椒粉 2g","生抽 5g","老抽 2g","料酒 5g","淀粉 20g","郫县红油豆瓣酱 40g","白糖 30g","花椒碎 2g"]}]},{"text":"操作","content":[{"type":"list","items":["鸡腿去骨（如使用鸡腿排可忽略此步骤），鸡腿肉用刀背砸一砸，切成 2cm 的块。","鸡腿肉中加入盐、鸡精（可选）、胡椒粉、生抽、老抽、料酒，抓拌至粘手时加入淀粉拌匀，加入食用油防止粘连，腌制 30 分钟。","土豆去皮，切成 2cm 的块，沸水煮 5 分钟后捞出，控干水分，防止油炸时爆锅。","青椒去籽，切成 2cm 小片，放在笊篱中备用。","锅中加入宽油（根据锅的形状，能没过食材即可），油温烧至 180℃ 时，下入土豆块炸 3 分钟后捞出。","待油温再次升高到 180℃时，下入鸡块炸 2 分钟后捞出。","待油温再次升高到 180℃时，下入鸡块复炸 1 分钟后捞出。","待油温再次升高到 180℃时，下入土豆块复炸 1 分钟后，将锅中的油和土豆块经过笊篱过滤倒出，让笊篱上的青椒片断生。","锅中加入 5ml 食用油，小火煸炒蒜瓣至发黄，下入红油豆瓣酱煸炒出香，下入白糖炒融化，下入花椒碎，加 40ml 清水，不停搅拌至酱汁粘稠。","下入炸好的鸡块、土豆块、青椒片，搅拌均匀后出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["不舍得使用宽油油炸的话，可改用更少的油煎鸡块和土豆块。会增长用时，部分影响口感，但不会影响总体味道。",["参考资料：",{"type":"link","text":"北大餐饮中心官方资讯","href":"https://mp.weixin.qq.com/s/gd7F1bezTyd3OQsUVVur1w"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"干煸仔鸡成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/0376dd6dc667c9f397f574af34b55f92.jpg"},"这是一道源自北大食堂、甜辣风味的创新川菜，鸡肉先腌后炸，外酥里嫩，土豆香糯，青椒脆爽，裹满红亮的甜辣酱汁，咸甜微辣十分开胃。富含蛋白质、碳水化合物及维生素。制作涉及油炸和酱汁熬制，对新手稍有挑战，但按步骤操作即可成功，全程约需 1 小时。"],"title":"干煸仔鸡的做法"} +{"no":135,"id":"0225d2a0097b36dbfaf8162736fdb344","name":"广式萝卜牛腩","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛腩","白萝卜","姜片","蒜瓣","葱","八角","桂皮","干辣椒","香叶","南乳","柱侯酱","蚝油","酱油","冰糖","盐","老抽"]}]},{"text":"计算","content":["一份正好够 3-4 人吃。",{"type":"list","items":["牛腩 500g","白萝卜 1 根","姜片 8 片","蒜瓣 5 片","葱结 一把","八角 2 片","桂皮 1 小块","干辣椒 2 个","香叶 2 片","南乳 1 块","柱侯酱 30g","蚝油 15g","酱油 15g","冰糖 10g","盐 5g","老抽 15g"]}]},{"text":"操作","content":[{"type":"heading","text":"开始制作"},{"type":"list","items":["萝卜滚到切块备用","牛腩整块焯水，加入 2 片姜和一把葱结，等水开之后煮 5-10 分钟，然后捞出切件","将牛腩切块，切成自己喜欢的大小（牛腩焯过水，待会儿焖的时候基本不会缩水了，大块的会焖相对就一点的时间）","准备焖牛腩的酱料，将南乳、柱侯酱、酱油、蚝油、糖、盐按上面的量调和（冰糖刚刚没了换成了白糖）","热锅下油，将姜蒜爆香,放入牛腩，炒至干身,加入调好的酱料，炒香,如果喜欢色泽浓一点的可以加一点老抽润色一下","调料充分混合之后倒入热水","将牛腩换到汤锅中，放入桂皮、八角、香叶和干辣椒，焖大概 2 个小时","牛腩焖到半软之后加入白萝卜继续焖 30 分钟","等到萝卜焖软之后就完成,一锅浓香的萝卜牛腩就完成了"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"广式萝卜牛腩","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/66cd7bd2c97fa8ef46f6ea33076bc28d.webp"},"这是一道广式家常炖菜，牛腩软烂入味，萝卜吸饱汤汁后清甜浓郁，整体酱香回甘。富含优质蛋白和膳食纤维，开胃助消化。制作步骤稍多但难度适中，新手按部就班也能成功。预计从头到尾大约需要 2.5 小时完成。"],"title":"广式萝卜牛腩的做法"} +{"no":136,"id":"4b37fb65a6f5de36178e15219bd2e034","name":"徽派红烧肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","白砂糖","食用油","生抽","蚝油","老抽","姜片","蒜头","料酒","葱","五香粉","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["五花肉 300 g","白砂糖 100 g","食用油 200 g","生抽 10 ml","蚝油 5 ml","老抽 5 ml","姜片 2 片","蒜头 3 颗","料酒 100 ml","葱 1 根","五香粉 10 g","盐 10 g"]}]},{"text":"操作","content":[{"type":"list","items":["五花肉切块，每块 2-3 cm 大小","锅中加入 150 ml 食用油，倒入五花肉，煎炸 2 分钟 后，加入盐，翻炒五花肉，2 分钟 后出锅","锅中加入 50 ml 食用油，倒入白砂糖，翻炒到咖啡色","倒入五花肉，翻炒 30 S ，加入姜片、蒜头后翻炒 30 S","加入料酒，五香粉、葱，加入水没过五花肉，盖上锅盖煮 10 分钟","加入生抽、老抽、蚝油，中火煮 20 分钟","开锅，大火烧汁，端盘"]},{"type":"image","text":"徽派红烧肉-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c3d7d7a2bce929db58a93f50e16d390b.jpeg"},{"type":"image","text":"徽派红烧肉-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f6b4e84ebe099b1813772efe73ccef3d.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["葱是整根，不需要切碎","步骤二加盐的目的是锁住五花肉的油脂","制作过程，用部分五花肉做了水煮处理，跟未处理的一起做后续制作，发现未水煮的肉质更 Q 弹"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["徽派红烧肉是一道色泽红亮、肥而不腻的经典徽式家常菜，口感软糯 Q 弹，咸甜交融。以五花肉为主料，富含优质蛋白质和脂肪，能提供充沛能量。烹制需掌握炒糖色与火候，稍有挑战，预估制作时长约 45 分钟。"],"title":"徽派红烧肉的做法"} +{"no":137,"id":"8c1749a7f90fad93d15b61e479468d18","name":"意式烤鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡腿肉","盐","黑胡椒","橄榄油","蒜","柠檬汁","欧芹"]}]},{"text":"计算","content":[{"type":"list","items":["鸡腿肉用量通常来说为 1-2 个/人","盐用量为 2 g/人","黑胡椒用量为 0.5 g/人","橄榄油用量为 5 ml/人","蒜用量为 1 瓣/人","柠檬汁用量为 5ml/人","欧芹用量为 1 根/人"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"鸡肉的预处理"},{"type":"list","items":["鸡腿肉涂上盐、黑胡椒、橄榄油和蒜末","放入预热至 180 度的烤箱中，烤 30-40 分钟或至熟"]},{"type":"heading","text":"佐料的准备"},{"type":"list","items":["欧芹切成碎末备用","柠檬挤出汁备用"]},{"type":"heading","text":"烤制"},{"type":"list","items":["烤好的鸡肉取出，淋上柠檬汁","撒上欧芹碎即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["烤制时可以将鸡肉淋上蜂蜜或其他烤肉酱提升口感","烤箱预热至 180 度，烤制时间根据鸡肉的大小和厚度而定，需确保鸡肉熟透","鸡肉必须全熟才能吃，吃未全熟的鸡肉可能会导致食物中毒和感染细菌，如沙门氏菌和福氏杆菌等。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["意式烤鸡是一道带有地中海风味的家常烤箱菜。鸡腿肉经过蒜香橄榄油腌制，烤后外皮微焦、内里鲜嫩多汁，搭配柠檬汁和欧芹，口感清爽不腻。鸡肉富含优质蛋白质，橄榄油提供不饱和脂肪酸，营养均衡。制作难度适中，需要提前预热烤箱，新手跟着步骤也能顺利完成，从腌制到出炉总计约五十分钟。"],"title":"意式烤鸡的做法"} +{"no":138,"id":"fc3dbd31629b94fbfa8a4f4d93e8dc79","name":"新疆大盘鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["花椒，香叶，香果，干线椒，大蒜，大葱","油，盐，生抽，蚝油，料酒（可拿啤酒），白糖","鸡肉（鸡腿肉最好），土豆，菜椒和甜椒（可以不用，加上配色好看）"]}]},{"text":"计算","content":["2 人食用",{"type":"list","items":["两个火枪腿的鸡肉（这大约是 1kg ）","土豆 2 个适中大小：750g","大葱 100g","菜椒甜椒各一个，各 50g","白糖 20g","干线椒 5 个","大蒜 4 瓣","油 50g"]}]},{"text":"操作","content":[{"type":"list","items":["肉先剁好，块状，用清水+盐浸泡 5 分钟，去除血水，去腥，然后空干水","葱蒜辣椒土豆等洗干净，土豆削皮","葱白切长段，长度 4cm 一段，菜椒和线椒切块状","土豆切成滚刀土豆，即切一刀动滚动一下，一块土豆大概有 4cm*4cm 大小即可","炒糖色：先将油加入锅中，然后将白砂糖放入，用锅铲来回搅拌，将糖炒化，然后炒出焦黄色，此时将空干水的鸡肉倒入锅中翻炒，进行上色","放入花椒，香叶，香果，干线椒等进行翻炒","放入 5g 盐，生抽 7ml，蚝油 10g ，料酒 100g，倒入 1 升清水，料酒可以用啤酒代替","调至中火，将水烧开，调制中小火慢炖入味","当水收至鸡肉即将露出时，将土豆放在锅表面：注意不要翻动土豆，就盖在表面，不然翻到下面容易粘锅，继续盖锅盖炖，炖一会后将大葱，菜椒和甜椒放入，继续炖。","炖到汁收的差不多时可以进行翻面，将土豆与汤汁相吸，最后关火盛出。"]},[{"type":"strong","text":"另：此做法可以吃面，买粗面剂子，将粗面剂子压扁，然后用手拉成宽面，一定要是宽面，下好后可以放入到大盘鸡中，与汤汁搅拌味道极佳！"}],{"type":"image","text":"大盘鸡皮带面","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/96b5ad5163dcd8c46b5db0d14350affc.jpeg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"大盘鸡","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/fe651346d53726e24091ce461bf3b823.jpeg"},"新疆大盘鸡是一道风味浓郁、色彩鲜艳的新疆家常菜，鸡肉鲜嫩不柴，土豆软糯吸汁，麻辣中带着微甜回甘。富含优质蛋白质和碳水化合物，搭配彩椒还能补充维生素 C。制作过程需要炒糖色和掌握收汁火候，对新手有一定挑战，但跟随步骤细心操作并不难，整体大约 1 小时可以完成。"],"title":"新疆大盘鸡的做法"} +{"no":139,"id":"e22ef31de15ab79b40b8756756dcc7d9","name":"无骨鸡爪","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡爪","姜","料酒","大葱","大蒜","小米辣","洋葱","生抽","蚝油","黑醋（推荐陈醋）","白糖","盐","花椒油","香菜","柠檬"]}]},{"text":"计算","content":["一份正好够 2-3 个人吃。",{"type":"list","items":["鸡爪 1kg","姜 4 片","料酒 65g","大葱 3 段（5cm 一段）","大蒜 10 瓣","小米辣 4 个少辣，6 个中辣，12 个大辣（推荐大辣）","洋葱 （半个）","生抽 75g = 15g * 5","蚝油 30g = 15g * 2","黑醋（推荐陈醋） 50g","白糖 10g","盐 3g","花椒油 10ml","香菜 3 颗","柠檬 2 颗（以 1 颗为单位来调整酸度）"]}]},{"text":"操作","content":[{"type":"heading","text":"鸡爪处理"},{"type":"list","items":[["用剪刀 / 刀 把鸡爪上的指甲的部分全部剪掉 ",{"type":"strong","text":"包括指甲下面的肉和骨头，让它一点指甲都不剩"}],"用水把他们洗干净，放一边","把`鸡爪`放入大锅中，准备去腥味","`大葱`，`料酒`，`姜` 全放进去","加水没过`鸡爪`",["大火煮开 ",{"type":"strong","text":"中途可以把浮末捞起来"}],["水开",{"type":"strong","text":"100度，沸腾"},"后等 10 分钟"],"关火，捞出来，把水沥干，洗干净，放入盆里"]},{"type":"heading","text":"去骨"},"这一步可以省略，此步骤大约花费 2 小时",{"type":"list","items":[["放入冰箱，",{"type":"strong","text":"冷冻层"}," 20 分钟"],["把全部放入不是冷冻层的冰箱，然后分批",{"type":"strong","text":"10个一批"},"拿出来去骨"],["从手指（鸡爪的）最前端开始，每只手指都要用刀划开",{"type":"strong","text":"划到它的手背部分"}],"再从手背部用刀分划开至整个手臂",["把每只手指关节处都掰一掰",{"type":"strong","text":"按手指出声音时那种"}],"按着它的手指最前端，往里推，每只手指都一样，先推到中间手掌手背部分","每只手指皮脱离后，从手掌开始往手臂部分推直到整个脱下来了","放入碗中，备用"]},{"type":"heading","text":"调配腌料"},{"type":"list","items":["`小米辣` 切均匀小颗","`大蒜`，`洋葱`，`香菜`切碎","`柠檬`对半切开，把柠檬汁挤入鸡爪的容器里","把`全部`调料倒入装鸡爪的容器，`小米辣`，`大蒜`，`洋葱`和`香菜`也放进去","抓拌均匀","放入冰箱一个晚上（6 个小时）","调配好后全部放入准备好的鸡爪"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 3/4 的食材应加热水至没过食材。",["鸡爪去骨教程 ：",{"type":"link","text":"bili_89324373958","href":"https://www.bilibili.com/video/BV1t44y117D8?share_source=copy_web"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"无骨鸡爪成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/801e33fab522fd9c10f8e07fbc77cd3d.jpg"},"酸辣开胃、口感 Q 弹，是一道家常凉拌小吃。鸡爪富含胶原蛋白，对皮肤有益。去骨步骤繁琐费力，制作难度较高，不太适合新手尝试。全程耗时约 8 小时 15 分钟。"],"title":"无骨鸡爪的做法"} +{"no":140,"id":"2cc1671ca762ebd774a0bc1906d67f86","name":"杀猪菜","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["血肠","酸菜","排骨","料酒","辣椒","香叶","八角","葱结","香油","菜籽油","蒜"]}]},{"text":"计算","content":["这道菜适合 2-3 人一起吃。这道菜每份应该加入的材料有：",{"type":"list","items":["血肠 200 克","酸菜 500 克","排骨 400 克","料酒 10 克","蒜瓣 5 个","姜粉 5 克","干辣椒 5 个","香叶 2 片","八角 1 个","葱结 1 个","香油 10 克","菜籽油 10 克","盐 5 克","蘸料：辣椒油 5 克、生抽 10 克、蒜蓉 5 克、香油 2 克。"]}]},{"text":"操作","content":[{"type":"list","items":["血肠用牙签多扎一些小孔，然后放水中小火煮十分钟，不要让水烧开，保持 80 度，否则血肠非常容易爆开。","煮好的血肠切块备用。","排骨放料酒焯水，控干水分备用。","锅内放入菜籽油，放蒜瓣，干辣椒，姜粉炒香。","放入排骨翻炒至表面金黄。","酸菜洗净拧干水分，放入锅中，加入香油翻炒，香油可以更好的去除酸味而且让酸菜更香，大火翻炒二分钟。","加入 600 毫升热水。","转入电压力锅，加香叶，八角，葱结，盐。","浓香模式压 40 分钟。","到时间后放气开盖。加入血肠和枸杞，盖上锅盖焖二分钟即可，血肠是熟的，不需再加热。","倒入盆中，按照上表调制蘸料，即可开吃。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道源自东北的经典炖菜，酸爽鲜香、暖心暖胃。酸菜富含乳酸菌和膳食纤维，排骨提供优质蛋白与钙质，血肠则能补充铁元素。制作时需要耐心处理血肠以防煮爆，对厨房新手有一定挑战。从备料到出锅，预计耗时约一小时。"],"title":"杀猪菜的做法"} +{"no":141,"id":"3302fffadaa04d6d12dc029db7ea8b6e","name":"枝竹羊腩煲","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["羊腩","腐竹","柱侯酱","腐乳","南乳","老抽","料酒","蚝油","清水","冰糖","葱段","姜片","香菇","洋葱或红葱头","蒜瓣","香叶","八角","桂皮","其余配菜例如马蹄、土豆或者萝卜可依据个人喜好自行添加"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["羊腩 500g","炸腐竹 30g-50g","柱侯酱 30g","腐乳 40g","南乳 35g","老抽 5ml","辣椒油 5ml","清水 500ml","冰糖 20g","砂糖 10g","小葱 5 根","姜片 6-8 片","香菇 7-8 个","洋葱 1 个或红葱头 4 - 5 个","蒜瓣 7-8 瓣","香叶 1 片","八角 4-5 个","桂皮 10g"]}]},{"text":"操作","content":[{"type":"list","items":["准备工作: 香菇提前浸泡 2 - 3 小时至变软。腐竹提前浸泡 30 分钟至变软","准备酱汁 1: 南乳、柱侯酱、20g 腐乳、老抽放入同个小碗中搅拌均匀","准备酱汁 2: 20g 腐乳、砂糖、辣椒油放入同个小碗搅拌均匀","泡好的香菇去除根部","泡好的腐竹切成 5cm 的小段，挤干水分","洋葱去皮切丝。也可以用去皮红葱头进行替代，口味更佳。","小葱切成大约 5cm 的葱段","羊腩冷水下锅，放入 2 - 3 片姜片，倒入凉水，大火煮至水滚后关火","捞出羊腩，放入准备好的冷水盆中放凉，使其更有嚼劲","锅烧热后放入冷油，放入 4 - 5 片姜片、洋葱/红葱头、葱白段、7 - 8 瓣蒜瓣进行爆香","放入冷却好的羊腩，用筷子搅拌大约 2 - 5 分钟直至出现金黄色","放入调好的酱汁 1 ，翻炒大约 2 分钟至颜色均匀","倒入清水至刚好没过食材","放入香菇、冰糖、香叶、八角、桂皮","加盖转小火炖 90 分钟","开盖加入腐竹，加盖转中火煮 20 分钟","开盖加入酱汁 2 搅拌均匀","关火，出锅前加入葱绿段或香菜"]}]},{"text":"附加内容","content":[{"type":"list","items":["此菜属于粤菜，正宗做法多会添加马蹄。考虑到萝卜青菜各有所爱，也可根据个人口味替换成土豆、萝卜等其他食材","参考资料：[枝竹羊腩煲 Lamb Stew with Bean Curd Sheet [by 點Cook Guide]](https://www.youtube.com/watch?v=ThVDpVoToDQ)"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道源自广东的传统煲仔菜，羊肉与腐竹在柱侯酱和腐乳的调和下，酱香浓郁，口感肥美而不腻口，暖身暖心，尤其适合寒冬食用。羊肉富含蛋白质和铁质，能温补气血，腐竹则提供优质植物蛋白，搭配起来营养均衡。虽然备料和炖煮步骤较多，但全程火候控制并不复杂，新手只需按部就班也能成功。预计从准备到出锅约需两个半小时。"],"title":"枝竹羊腩煲的做法"} +{"no":142,"id":"aab0f7e2fdc15a0df0a769af4382d5ea","name":"柱候牛腩","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["炖煮锅，高压锅（可选，但极度推荐！）","牛腩（首选坑腩，带筋的部位）\n![牛腩部位](./牛腩部位.jpeg)","柱候酱（核心酱），郫县豆瓣酱，南腐乳，叉烧酱（可选），蚝油， 老抽，生抽","花雕酒，白酒","香叶， 花椒，八角，干辣椒，丁香，甘草，干辣椒，小米辣（可选），姜，蒜"]}]},{"text":"计算","content":["以下为一份两人食用的量：",{"type":"list","items":["牛腩 500-600g","姜 30g","蒜半头","小米辣 1 条（可根据口味调整用量）","香叶 2 片","花椒 0.5g","八角 2 个","干辣椒 3 个（可根据口味调整用量）","丁香 3 个","甘草 2 片","南腐乳 2 块","郫县豆瓣酱 15g","冰糖 10g","花雕酒 10g","白酒 20g","柱候酱 50g","蚝油 20g","老抽 5g","生抽 60g","叉烧酱 20g"]}]},{"text":"操作","content":[{"type":"list","items":["先把辅料备好：","碗 1：姜切成 1.5cm\\*1.5cm 的小块，半头蒜剥好皮，如果有小米辣切成 1cm 小段\n![碗 1](./碗1.jpeg)","碗 2：放入 2 片香叶，0.5g 花椒，2 个八角，3 个干辣椒，3 个丁香， 2 片甘草\n![碗 2](./碗2.jpeg)","碗 3: 放入 2 块南乳\n![碗 3](./碗3.jpeg)","碗 4: 放入 15g 豆瓣酱\n![碗 4](./碗4.jpeg)","碗 5: 放入 10g 冰糖\n![碗 5](./碗5.jpeg)","碗 6：倒入花雕酒 10g 和白酒 10g\n![碗 6](./碗6.jpeg)","碗 7：加入 50g 柱候酱，20g 蚝油，20g 叉烧酱，5g 老抽，60g 生抽\n![碗 7](./碗7.jpeg)","牛肉不用切，直接冷水下锅，开大火焯水，水沸腾时将牛肉捞出\n![牛腩焯水](./牛腩焯水.jpeg)",["冲洗牛肉表面的杂质后，切成 4cm\\",{"type":"em","text":"4cm\\"},"4cm 的大块，控干水后放入碗中备用"],"大火，热锅下油，把碗 1（姜、蒜、小米辣）倒入锅中，炒香","中小火，倒入碗 2（香料），翻炒均匀，大概 30 秒","中小火，放入碗 3（南乳），用锅铲把南乳压碎","中小火，放入碗 4（豆瓣酱），翻炒均匀，大概 30 秒","中小火，放入碗 5（冰糖），炒至融化","中小火，下入牛腩，炒至牛肉上色","大火，沿锅边淋入碗 6（酒），快速翻炒，炒至牛肉表面略微焦褐","倒入碗 7（酱料），快速翻炒，留意底层汁水，炒至不停冒小气泡，汤汁略微浓稠\n![牛腩此时可开始炖煮](./牛腩此时可开始炖煮.jpeg)","将锅内全部食材转移至另一个炖煮锅或高压锅，加水淹过食材\n![牛腩入锅](./牛腩入锅.jpeg)","根据使用的锅来选择炖肉的时间：","a. 普通炖煮锅：小火炖煮 3 个小时","b. 高压锅：压 40 分钟","时间到后开盖调味，如果不够咸加盐或生抽（少量加，不断尝味道，直到合适），不够甜则同理加糖","调好味道后便可以把牛腩先捞出","如果要吃萝卜土豆，则削皮切成 2cm 厚片倒入锅中煮 10 - 15 分钟（或煮至想要吃的口感），如果是高压锅则在加压煮 5 分钟\n![土豆切片](./土豆切片.jpeg)","煮好后捞出萝卜土豆和牛腩放一起","把汤汁过滤淋入碗中\n![过滤汤汁](./过滤汤汁.jpeg)"]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考: ",{"type":"link","text":"柱候牛腩+茅根马蹄竹蔗水教程","href":"https://www.bilibili.com/video/BV12C4y1W7ox"}],"操作高压锅要注意安全哦！"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"柱候牛腩成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/880718ae56789095322ad965ade10692.jpeg"},{"type":"image","text":"柱候牛腩搭配米饭","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/14b657e7d4a84aa5bc05a107ada8da48.jpeg"},"这是一道经典广式风味菜肴，肉香浓郁，色泽红亮，带筋牛腩软烂入味，口感丰富。富含优质蛋白质和胶原蛋白，滋补暖身。虽需一定耐心，但使用高压锅能大幅缩短时间，对新手也较友好。普通炖煮约需 3 小时，用高压锅则约 1 小时即可完成。"],"title":"柱候牛腩的做法"} +{"no":143,"id":"5d3159e46addd27873b0914e51a79263","name":"桂林十八酿","category":"meat_dish","detail":[{"text":"原料和工具","content":[[{"type":"strong","text":"容器(Wrapper)—— 管状物即可："}],{"type":"list","items":["青椒、苦瓜、茄子、田螺、豆腐、香菇、南瓜花","柚子、笋、冬瓜、香芋、蒜、番茄、豆芽、蛋、香菌","原则：万物皆可酿"]},[{"type":"strong","text":"馅料(Filling)—— 肉馅为主："}],{"type":"list","items":["猪肉馅（基础款，肥瘦比例 3:7）","虾滑馅（fork 版本）","鱼肉馅","混合馅（猪肉 + 虾滑，猪肉 + 螺肉等自由组合）"]}]},{"text":"计算","content":["18 种容器 × 4 种馅料 = 72 种组合，实际常用组合约 20 余种。",["核心公式：",{"type":"strong","text":"管状物 + 肉馅 + 煎/焖 = 酿"}]]},{"text":"操作","content":[{"type":"heading","text":"核心思路"},"所谓\"酿\"，就是找一个中空的管状食材作为容器，把调好味的肉馅塞进去，再煎或焖熟。","以两道已收录的酿菜为例：",{"type":"list","items":[[{"type":"strong","text":"青椒酿"},"：青椒去籽挖空 → 塞入猪肉馅或虾滑 → 煎至虎皮色 → 酱汁焖煮"],[{"type":"strong","text":"田螺酿"},"：田螺焯水取肉 → 螺肉与猪肉剁碎混合 → 塞回螺壳 → 紫苏薄荷焖煮"]]},"换成其他管状食材，同样的工序再来一遍，就是一道新菜。苦瓜酿、茄子酿、豆腐酿……皆是如此。","酿心（馅料）同样可以变化：",{"type":"list","items":[[{"type":"strong","text":"猪肉馅"},"：最基础通用的选择，肥瘦 3:7 口感最佳"],[{"type":"strong","text":"虾滑馅"},"：鲜甜弹牙，青椒酿里常用"],[{"type":"strong","text":"螺肉猪肉混合馅"},"：田螺酿的灵魂，螺肉与猪肉 1:1，加紫苏薄荷"],[{"type":"strong","text":"混合馅"},"：猪肉 + 虾滑混搭，鲜甜与油脂香兼得"]]},"一个容器配一种馅，换一个就是一道新酿。当地有\"万物皆可酿\"的说法，正是这个道理。",{"type":"heading","text":"桥接模式(Bridge Pattern)"},"将\"容器\"与\"馅料\"解耦，二者独立变化、自由组合：","```text","抽象层（Abstract Wrapper）：管状物（CylindricalContainer）","├── 青椒酿 extends CylindricalContainer","├── 苦瓜酿 extends CylindricalContainer","├── 茄子酿 extends CylindricalContainer","├── 螺蛳酿 extends CylindricalContainer","├── 豆腐酿 extends CylindricalContainer","├── 香菇酿 extends CylindricalContainer","├── 南瓜花酿 extends CylindricalContainer","├── 柚子酿 extends CylindricalContainer","├── 笋酿 extends CylindricalContainer","├── 冬瓜酿 extends CylindricalContainer","├── 香芋酿 extends CylindricalContainer","├── 蒜酿 extends CylindricalContainer","├── 番茄酿 extends CylindricalContainer","├── 豆芽酿 extends CylindricalContainer","├── 蛋酿 extends CylindricalContainer","├── 香菌酿 extends CylindricalContainer","└── ... 万物皆可酿","实现层（Filling Implementation）：肉馅（MeatFilling）","├── 猪肉馅 implements MeatFilling","├── 虾滑馅 implements MeatFilling","├── 鱼肉馅 implements MeatFilling","└── 混合馅 implements MeatFilling // 猪肉 + 虾滑，猪肉 + 螺肉...","```","换一个 wrapper 就是一道新菜，换一种 filling 又是一个变体。"]},{"text":"附加内容","content":[{"type":"heading","text":"已有菜谱"},{"type":"list","items":[[{"type":"link","text":"青椒酿","href":"../青椒酿/青椒酿.md"}," — 青椒酿肉 / 虾滑酿青椒（fork 版本）"],[{"type":"link","text":"田螺酿","href":"../田螺酿/田螺酿.md"}," — 螺肉猪肉 1:1，配紫苏薄荷"]]},{"type":"heading","text":"酿菜图鉴"},{"type":"image","text":"苦瓜酿","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/1a7ab189bb4b5b3d8b2454c10aa59464.png"},{"type":"image","text":"茄子酿","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f15f349d529f010f324172e8af8606fb.png"},{"type":"image","text":"竹笋酿","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/43856e746cb37e0e23e42b92842eabe4.png"},{"type":"image","text":"油豆腐酿","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e137b3273c9515826373eb66c8b4aa30.png"},{"type":"image","text":"南瓜花酿","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/077a5571a43c787481029d6ead703908.png"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"架构总览","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5f78ce0b280ab635904b9ba38a9c1a7b.png"},"桂林传统酿菜系列，将调好味的猪肉、虾滑等馅料酿入青椒、苦瓜、田螺、茄子等十多种中空食材中，煎焖成菜，一菜一味，鲜香多汁，口感软嫩或弹牙，属于浓郁的地方家常风味。馅料提供优质蛋白质，搭配多种蔬菜，富含维生素与膳食纤维，营养较为均衡。制作步骤需要逐一填馅和掌控火候，稍需耐心，但操作逻辑简单，厨艺新手也能尝试，预计全部完成约需 1.5 小时。"],"title":"桂林十八酿的做法"} +{"no":144,"id":"5d51fe131787a2a4c4e50fb3fc7fb753","name":"梅菜扣肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","梅菜","五香粉","食用油","白砂糖","老抽","生抽","小米椒","蒜末","食用盐","鸡精"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["五花肉 200 g","梅菜 30 g","五香粉 2 g","食用油 300 ml","白砂糖 5 g","老抽 30 ml","生抽 20 ml","小米椒 1 个","蒜末 10 g","食用盐 2 g","鸡精 2 g"]}]},{"text":"操作","content":[{"type":"list","items":["梅菜放到清水中，浸泡 1 小时","锅中倒入 50 ml 食用油，将整个五花肉猪皮朝下，放到锅中 1 分钟 ，取出挂掉猪皮 【可选】","锅中加入开水，放入五花肉，大火煮 20 分钟 （筷子可以插进五花肉），取出五花肉","在五花肉表面涂抹均匀老抽、五香粉、白砂糖，放置 15 分钟","起锅烧油，加入五花肉，中火油炸直至两面金黄色（3-5 分钟）","起锅烧油，倒入梅菜，加上小米椒、蒜蓉、鸡精、食用盐后翻炒，直至炒干梅干菜水分","五花肉切片（后端 0.5-1 cm）,放在大碗中，散上梅干菜","中火蒸 45 分钟","拿个盘子倒盖在五花肉大碗中，将五花肉倒在盘子中"]},{"type":"image","text":"梅菜扣肉-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/0ea846570ae0abd2f60c6d6450654aa8.jpeg"},{"type":"image","text":"梅菜扣肉-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/b443b89f431e274dd0c17d1be62a53d2.jpeg"},{"type":"image","text":"梅菜扣肉-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/45be76129b7259bb4857100414514977.jpeg"},{"type":"image","text":"梅菜扣肉-预览图-4","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/517b2a0470782b7309031b5ed905d719.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["制作过程中发现，脆皮五花肉真香 Orz~","不喜欢吃甜的可以去掉白砂糖，不影响主流程","倒数第二个步骤，可以根据个人喜好调整时间","炒干梅干菜的作用是为了后续吸油（盲猜）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道客家传统名菜，成菜酱红油亮、汤汁黏稠，扣肉肥而不腻、软烂醇香。五花肉富含优质蛋白和脂肪酸，搭配梅干菜能提供膳食纤维。整体工序稍多，需要掌握煮、炸、蒸的火候，对新手有一定挑战。从备料到出锅，连同浸泡梅菜的时间在内，大约需要 2.5 小时。"],"title":"梅菜扣肉的做法"} +{"no":145,"id":"4eaae58c4cdc9a8db8c981e155451725","name":"椒盐排条","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大排","鸡蛋","盐","椒盐粉","葱姜水","面粉","淀粉","吉士粉（增色增香，没有可以不放）","水","油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份够 1 - 2 个人吃。",{"type":"list","items":["大排 4 块（大约 360 克）","鸡蛋 1 个 50 g","盐 1 g","椒盐粉 10 g","葱姜水 100 ml","面粉 80 g","淀粉 80 g","吉士粉 2-3 g（增色增香，没有可以不放）","水 10 g","油 10 g"]}]},{"text":"操作","content":[{"type":"list","items":["大排洗干净，剔骨，用刀面拍松，切成厚片，再改成粗条。",["加入椒盐粉，搅匀，待到出胶质了",{"type":"strong","text":"分次"},"加入葱姜水，放入冰箱腌制 20 分钟。"],"制作炸糊。放入 80 g 面粉，20 g 淀粉（注意是 20 g 淀粉，剩下 60 g 备用），2 - 3 g 吉士粉，盐 1 g。","打入一个鸡蛋，搅拌，再分次加入水 100 g ，再加 10 g 油，反复搅拌。直到炸糊完全调开，略粘稠即可。","取出剩余的 60 g 淀粉，取出排条，裹上一层淀粉，再裹上面糊。","锅中加入油，能没过食材即可，加热到大约 150 ℃ - 160 ℃ 。下入排条炸成浅金黄色后捞出。刚下入排条时可能会有粘连，不要动。待排条定型后可用筷子翻动，即可分开。","待油温再次升高到 150 ℃ - 160 ℃ 时，下入排条复炸至金黄色后捞出。","撒上椒盐粉，搅拌均匀后出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["也可以用面包糠代替炸糊，但口感差距很大。","炸糊也可以用来炸鸡腿、炸鱼等。",["参考：",{"type":"link","text":"椒盐排条的做法","href":"https://www.bilibili.com/video/BV14s4y1c76H"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["椒盐排条是上海本帮菜里的经典家常菜，外酥里嫩，咸香适口。猪大排提供优质蛋白质和必需氨基酸，能补充体力。这道菜虽然步骤稍多，但跟着流程走并不难，新手也可以大胆尝试。从备料到出锅，大约需要 40 分钟。"],"title":"椒盐排条的做法"} +{"no":146,"id":"7df101a70c935bfb485441b7f7d91204","name":"水煮牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","豆芽","鸡蛋","香菜","豆瓣酱","料酒","淀粉","干辣椒粉","姜","蒜","红辣椒","蚝油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","这是一份的量：",{"type":"list","items":["牛肉 300g","豆芽 100g","鸡蛋 1 个","香菜 5 根","豆瓣酱 10g","料酒 10ml","淀粉 15g","干辣椒粉 5g","姜 20g","蒜 3 瓣","红辣椒 1 根","蚝油 8g"]}]},{"text":"操作","content":[{"type":"list","items":["牛肉洗干净切片。"]},{"type":"image","text":"水煮牛肉-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e1378ee40b20d5080d387df9726b1298.jpg"},{"type":"list","items":["加入 15g 姜丝，1 个鸡蛋，15g 淀粉，8g 蚝油，10ml 料酒搅拌均匀，腌制 15 分钟。"]},{"type":"image","text":"水煮牛肉-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cda4d6797b791191da8d3fb268db9111.jpg"},{"type":"list","items":["香菜洗干净切好。"]},{"type":"image","text":"水煮牛肉-预览图-4","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/278bcba226d172e83cb92e7e689c7074.jpg"},{"type":"list","items":["锅里倒油，加入豆瓣酱，5g 姜丝，蒜片。"]},{"type":"image","text":"水煮牛肉-预览图-5","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/350e8163f46e5d843854fe8ca9fa6ee0.jpg"},{"type":"list","items":["倒入开水，煮成红汤。"]},{"type":"image","text":"水煮牛肉-预览图-6","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/064bbd8cd08c6053a88971932f98e674.jpg"},{"type":"list","items":["豆芽洗干净去掉尾须，放进开水里焯熟。"]},{"type":"image","text":"水煮牛肉-预览图-7","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a57ac9e13b598e569eaeb97e3a12d254.jpg"},{"type":"list","items":["将豆芽铺入碗底。"]},{"type":"image","text":"水煮牛肉-预览图-8","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8fbaa0def3369d09e9fe8fe034415f70.jpg"},{"type":"list","items":["将牛肉片一片一片的放进红汤中，煮熟以后捞出。"]},{"type":"image","text":"水煮牛肉-预览图-9","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/77bfb7dfcaadcbcd89824a93e16f2848.jpg"},{"type":"list","items":["将牛肉铺在豆芽上，撒上香菜梗。"]},{"type":"image","text":"水煮牛肉-预览图-10","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e05d140a57096a1d9b3aaa375fdda1c7.jpg"},{"type":"list","items":["撒上香菜叶，辣椒粉，辣椒圈。"]},{"type":"image","text":"水煮牛肉-预览图-11","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/6e8b271607c1b3bac7cd50d7f635eea8.jpg"},{"type":"list","items":["另起锅烧热油，将热油淋在菜上面，就完成了。"]},{"type":"image","text":"水煮牛肉-预览图-12","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cce005d1b7fc5f79ee8ff1cead798a64.jpg"}]},{"text":"附加内容","content":[{"type":"list","items":[["参考: ",{"type":"link","text":"水煮牛肉的详细步骤","href":"https://www.zhms.cn/recipe/blrqm.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"水煮牛肉-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/1ac6f17f88202d6c944011c41b2aab33.jpg"},"水煮牛肉是川菜中的经典麻辣味型，口感滑嫩、汤汁红亮、香辣烫鲜。牛肉富含优质蛋白质和铁，搭配豆芽可补充膳食纤维。这道菜对新手来说不算太难，但需注意火候和泼油安全，整体制作约需四十分钟。"],"title":"水煮牛肉的做法"} +{"no":147,"id":"c114d7c308d333fa2fc1077fdbfd04c5","name":"水煮肉片","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪里脊肉","食用盐","胡椒粉","生抽酱油","料酒","鸡蛋清","土豆淀粉","植物油","豆芽","凤尾","芹菜","蒜苗","大蒜","生姜","红泡椒","青花椒","干辣椒","红油豆瓣","鸡精","白砂糖","小葱","菜籽油"]}]},{"text":"计算","content":[{"type":"list","items":["里脊肉的用量为 300g","小葱 2 根","生姜 10g","大蒜 20g","红泡椒 20g（根据受辣程度选择 0-40 g）","蒜苗 2 根","芹菜 3 根","红油瓣酱 5ml","鸡精 1.5g","生抽酱油 5g","食用盐 5g","胡椒粉 2g","料酒 3g","鸡蛋清 1 个","土豆淀粉 7g","植物油 280g（根据情况选择，想吃重油就多加 100g）","菜籽油 200g（根据情况选择，想吃重油就多加 100g）","绿豆芽 100g","凤尾 1 根","白砂糖 1g","小米辣干辣椒 20g（根据受辣程度选择 0-40g）","青花椒 5g（根据情况选择，想吃麻就多 5g）"]}]},{"text":"操作","content":[{"type":"list","items":["里脊肉改刀成小块，再切成 2 毫米薄片（可根据自己的口感改进），放入碗中，加入清水清洗两遍来去除血水和杂质，捞出挤干水分备用。","碗中加入食用盐 1.5g，胡椒粉 1g，生抽酱油 5g，料酒 3g，然后朝着一个方向搅拌 2 分钟，使其入味。","另外准备一个碗，加入一个鸡蛋清，加入 7g 土豆淀粉，一个方向搅拌均匀，倒入肉中","再次一个方向搅拌均匀（肉表面就形成了润滑膜，这样会使肉更加鲜嫩）","最后再加入 30g 植物油轻轻搅拌（防止肉片粘连）。","绿豆芽 100g，凤尾 1 根（改刀成小条），芹菜 3 根切成小段，蒜苗 2 根拍散切成小段。","大蒜 20g 剁碎，生姜小块剁碎，红泡椒 20g 剁碎。","小米辣干辣椒 15g，青花椒 3g，锅内加入油滑锅，油稍许热了将多余的倒出备用留 50g 底油，下入干辣椒、花椒，开小火炒香，切记不要炒糊（颜色要变黑即可），倒出在菜板上剁细。","锅烧热，放入 100g 植物油烧至 6 成热，加入 2g 青花椒、干辣椒爆香，配菜下锅，加入 1g 食用盐，炒至断生，盛入碗中垫底备用。","锅洗干净，加入 150g 植物油烧至 6 成热，加入制作好的姜蒜红泡椒，爆香后加入豆瓣 10g，开小火把豆瓣爆香炒出红油即可。","加入 800 毫升清水（根据实际情况选择），大火烧开，转小火调味，加入食用盐 2.5g，鸡精 1.5g，1g 白砂糖提鲜，1g 胡椒粉，5g 水淀粉（根据实际情况选择）将汤汁收浓稠一点。","汤汁开后，开小火将腌制好的肉片分开依次下锅，然后开中火将肉片烫熟，用锅铲轻轻推动一下避免粘连，待汤汁烧开，肉片熟后捞出放入碗中配菜上，再将原汤倒入（不超过菜品）。","碗中均匀撒上刀口辣椒、蒜蓉和葱花。","锅洗干净，加入 200g 菜籽油，烧至 7 成热，然后一次性均匀泼在碗中肉片上（注意安全），美味完成。"]}]},{"text":"附加内容","content":[{"type":"list","items":["垫底的蔬菜根据自己口味选择（蘑菇、白菜、油麦菜等）。","刀口辣椒制作嫌麻烦也可以直接用干辣椒段和青花椒代替。","特别注意肉的腌制（搅拌的时候朝着一个方向、血水处理干净），保证肉滑嫩（鸡蛋清、淀粉搅拌均匀）。","水煮牛肉也可以按照这个做法。"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[[{"type":"link","text":"美食作家王刚R","href":"https://www.bilibili.com/video/BV1ys411u7Z4"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["水煮肉片是一道麻辣鲜香、肉片滑嫩、配菜爽脆的经典川菜，极其适合下饭。猪里脊提供优质蛋白质，搭配豆芽等蔬菜，营养均衡。做法稍显繁琐，尤其需要耐心腌制肉片和制作刀口辣椒，新手大约需要 1 至 2 小时完成。"],"title":"水煮肉片的做法"} +{"no":148,"id":"a581634e0a6e44a550bc54fb458a6c74","name":"洋葱炒猪肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["洋葱","猪肉片","蕃茄酱","麻油"]}]},{"text":"计算","content":["每份：","食材",{"type":"list","items":["洋葱 一颗 （是主角，喜欢吃洋葱可以多半颗～一颗）","猪肉 (250g)","蒜头 （3 瓣）"]},"调味料",{"type":"list","items":["食用油 (15ml)","黑胡椒 (1.25g)","酱油 (30ml)","糖 (15g)","麻油 (5ml)","番茄酱 (15ml)","料酒 (15ml)"]},["备注：可以考虑购买",{"type":"link","text":"茶匙，大匙","href":"https://www.sohu.com/a/127293243_570657"},"来精准确定用料的量。"]]},{"text":"操作","content":[{"type":"list","items":["洋葱切片，猪肉，蒜头拍碎，以及混合上述调味料备用","炒锅内倒入 1 大匙食用油（等待 10 秒让油温升高），倒入猪肉","炒至变色后下蒜头炒香盛起备用","原锅下洋葱翻炒 3~4 分钟后加入调味料炒匀","下刚盛起备用的猪肉翻炒至猪肉熟后","待猪肉熟后再翻炒 1、2 分钟即可起锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["猪肉可选猪肩肉片或是切好的肉丝看个人喜好"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[[{"type":"link","text":"爱料理","href":"https://icook.tw/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道家常风味小炒，咸中带甜，酱香浓郁，洋葱炒软后滋味温和，搭配嫩滑猪肉片非常下饭。猪肉提供优质蛋白质和 B 族维生素，洋葱含膳食纤维和多种抗氧化物，开胃助消化。操作简单，新手也能轻松上手，预计制作时长仅需 15 分钟。"],"title":"洋葱炒猪肉的做法"} +{"no":149,"id":"c0a246c1054fc0d0910b446cfa221d52","name":"淄博烧烤","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪五花肉","小薄饼（市售现成）","大葱","芝麻酱","甜面酱","芝麻盐","烧烤炉","烤网","炭火或燃气"]}]},{"text":"计算","content":["每份为 1 个人吃的量，多人按比例加量即可。","每份：",{"type":"list","items":["猪五花肉 200g","小薄饼 5 张","大葱 1 根（约 100g）","芝麻酱 20g","甜面酱 15g"]}]},{"text":"操作","content":[{"type":"list","items":["五花肉切成厚度不超过 2cm 长的块，并串成串。（五花肉可以预先腌制一下，味道更佳）","大葱切成 5cm 长的葱段，备用","芝麻酱加 10ml 温水调稀，与甜面酱混合均匀，备用（可以换成\"芝麻盐\"）",["点燃炭火，等待炭火烧至",{"type":"strong","text":"通红无明火"},"状态（约 15 分钟）"],["将五花肉串均匀摆在在烤网上，烤至",{"type":"em","text":"底面焦黄出油"},"后翻面"],["继续烤制约 2 - 3 分钟，至",{"type":"em","text":"两面焦黄、边缘微焦"},"后取下"],"取一张小薄面饼平铺，抹上 3 - 4g 混合酱料","放上烤好的肉片和 1 - 2 段大葱，卷起即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["五花肉切片时建议放入冰箱冷冻 30 分钟后再切，更易切块。","炭火烤制风味优于燃气，有条件建议使用木炭。","酱料可根据个人口味调整芝麻酱与甜面酱的比例，也可以换成芝麻盐。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道山东淄博特色烧烤，小饼卷肉配大葱的吃法风味独特，肉香、酱香与葱香交融，口感层次丰富。五花肉富含优质蛋白质和脂肪，大葱提供膳食纤维，搭配小饼能快速补充能量。制作需要控制炭火火候和翻烤技巧，对新手稍具挑战，全程约 40 分钟即可完成。",{"type":"image","text":"淄博烧烤","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9615100576e00101d188dea91e1f117e.jpg"}],"title":"淄博烧烤的做法"} +{"no":150,"id":"3952c1459deeed1c896d6bc8c879c55d","name":"清蒸鳜鱼","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鳜鱼","大葱","小葱","生抽","红辣椒","姜片","食用油"]}]},{"text":"计算","content":["每份（约 2 人份）：",{"type":"list","items":["鳜鱼 500g","大葱 1 节","小葱 2 根","生抽 30g","红辣椒 1 颗","姜片 3 片","食用油 20ml"]}]},{"text":"操作","content":[{"type":"list","items":[[{"type":"strong","text":"食材处理"},"："],"鳜鱼从腹部切开，去除鱼鳃和内脏，打去鱼鳞，用到在表皮上刮去粘液（这一步也可让热心摊主处理）","鳜鱼身上打上花刀，放姜片，有条件的可以放点猪油，装盘在下面垫一个筷子，便于蒸制时受热均匀","大葱划开后去除中间的芯，只保留外面两层","小葱划开备用","红椒去除辣椒籽和里层辣椒肉备用","将准备好的大葱、小葱、辣椒码在一起，切成丝泡在水里备用",[{"type":"strong","text":"炒制过程"},"："],"锅里加水，水量大一些，水热后放入鳜鱼，盖上锅盖，大火蒸制 8 - 10 分钟，蒸鱼四字窍门：汽大火足","蒸鱼过程，另起一个过热油，油需要烧到冒烟","蒸制结束后，倒掉蒸鱼的水，去除姜片，放上葱丝，浇上热油","在倒入生抽或蒸鱼豉油即可上桌"]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"注意事项"},"："],"鳜鱼背部鱼鳍容易伤人，处理时候需要注意，最好用剪刀剪掉","蒸制时间需要根据鱼的大小调整，蒸鱼的关键在于水多汽大火足"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"清蒸鳜鱼成品图","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/4e8f9dcb448f251561a82aab3ace75f5.jpg"},"清蒸鳜鱼肉质细嫩，鲜甜本味突出，是讲究原汁原味的家常河鲜做法。鳜鱼富含优质蛋白和多种微量元素，易于消化吸收。处理时需小心鱼鳍，但整体步骤不复杂，新手稍加注意也能胜任。从备料到出锅，大约只需半小时。"],"title":"清蒸鳜鱼的做法"} +{"no":151,"id":"232ee20c9f4fcb3946ab398932c18dff","name":"湖南家常红烧肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["带皮五花肉","干小米椒🌶（根据个人情况而定）","姜","生抽","老抽","香叶","桂皮","八角","冰糖","料酒","盐","冰糖（锁油上色）","食用油","开水"]}]},{"text":"计算","content":["一份正好够 2 人吃。",{"type":"list","items":["五花肉：500g","食用油：10g","香叶 5 片","姜 3 片","桂皮 1 小块","冰糖 6 颗","料酒 20 克","生抽 5 克","老抽 2 克","盐 2 克","八角 3 颗"]}]},{"text":"操作","content":[{"type":"list","items":["带皮五花肉洗净冷水下锅，加入姜片 2~3 片去腥味，煮到沸腾捞出冷水冲净白沫","五花肉切块，尺寸 1.5cm*1.5cm 块状大小","热锅加入油，加入冰糖小火搅拌至焦糖色即可，加入切好的五花肉，中火翻炒上色","加入备好的姜片、八角、桂皮、生抽、老抽、料酒、干小米椒、盐，小火翻炒 1 分钟，加开水没过肉","加盖中火煮沸，转小火慢顿 30 分钟，慢炖期间，间隔 10 分钟搅拌一次防止粘锅","小火慢炖汤汁剩三分之一的时，调成中火收汁出锅。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"湖南家常红烧肉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/7a50777958e4ae7b5f06a115058740f8.jpeg"},"湖南家常红烧肉是一道湘味浓郁的家常菜，五花肉经慢炖后肥而不腻、入口软糯，咸香中带着微辣回甘。富含优质蛋白和脂肪，能为身体提供充足能量。制作需要一些耐心，对新手有一定挑战，但按步骤操作不难掌握，预计全程约 1 小时。"],"title":"湖南家常红烧肉的做法"} +{"no":152,"id":"3e255b22fea602e765789ae84e1e2f6f","name":"湘祁米夫鸭","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸭子（必须新鲜现杀的）","糯米粉","粘米粉","蒸肉粉","细辣椒粉（吃辣则加）","白胡椒粉","五花肉（可加可不加）","姜蒜","盐","食用油","开水"]}]},{"text":"计算","content":["正常 3-4 人吃",{"type":"list","items":["鸭子：1000g","糯米粉：100g","粘米粉: 300g","蒸肉粉: 50g","细辣椒粉: 50g","白胡椒粉：5g","五花肉：50g","姜蒜：20g","盐：10g","食用油：10g","开水：100g"]}]},{"text":"操作","content":[{"type":"list","items":["将糯米粉、粘米粉、蒸肉粉、细辣椒粉、5 克盐、白胡椒粉倒一起搅匀","鸭子让热心摊主剁成蒸煮块，姜切片，蒜子剥皮，五花肉切片即可","热锅凉油煸炒五花肉出油，再加食用油烧热，下入鸭子煸炒","鸭子煸炒到表皮焦变色，下入姜蒜和盐继续煸炒香味","关小火倒入米粉翻炒，鸭肉均匀裹满米粉子，加入开水，少量多次的加，边加边翻炒","翻炒鸭肉和米粉有湿感，铲出入碗中，高压锅放水蒸 20-25 分钟","出锅前撒点葱花即可享用了"]}]},{"text":"附加内容","content":["这是一道家乡菜。","鸭子品种不限，这里买的是水鸭，价格 24。","蒸 20 分钟，是老鸭的话，蒸一个小时以上。","第一步中粘米粉是主要的粉子，糯米粉是加软糯口感，蒸肉粉是加五香味道，辣椒粉和胡椒粉是加复合香味。","下面贴出重要步骤以供参考：",{"type":"image","text":"step①：准备米粉.jpg","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d495892c72c0f73242af8c952913b0c0.jpg"},{"type":"image","text":"step②：煸炒鸭子.jpg","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d32a074ba4186022780577793868ae82.jpg"},{"type":"image","text":"step③：米粉裹鸭.jpg","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/2cb74ff60a4e49ab6047537e911582f0.jpg"},{"type":"image","text":"step④：高压锅蒸煮.jpg","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c4c99e940207a371d24effb19a5eb4b9.jpg"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"湘祁米夫鸭","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/646d1964e296f3974ad3d504b9d7ed4a.jpg"},"湖南两祁地区传统特色菜，鸭肉煸炒后裹上混合米粉蒸制，口感软糯，咸香入味，回味悠长。鸭肉富含优质蛋白质和 B 族维生素，搭配米粉提供能量，营养均衡。制作需先煸炒再高压蒸制，稍有难度，适合有一定烹饪基础的朋友。从备料到出锅大约需要 1 小时，若选用老鸭需延长蒸制时间。"],"title":"湘祁米夫鸭的做法"} +{"no":153,"id":"f365a0e5ec6621a863d5b6cd006505d3","name":"澳门湿版免治牛肉饭","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉末（可以用稍微肥一点的猪肉末代替）","洋葱","鸡蛋","黄油（可用普通食用油代替）","小葱（可选）","生抽","老抽","番茄酱","白糖","料酒","黑胡椒","淀粉","米饭"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["牛肉末 200g","洋葱 半个","鸡蛋 1 个（用于制作水波蛋或半熟煎蛋）","生抽 3 汤匙（1 汤匙用于腌制，2 汤匙用于料汁）","老抽 半汤匙","番茄酱 2 汤匙","白糖 半汤匙","料酒 1 汤匙","淀粉 1 汤匙","清水 50ml"]}]},{"text":"操作","content":[{"type":"list","items":[["将 200g 牛肉末放入碗中，加入 1 汤匙生抽、半汤匙白糖和 2g 黑胡椒，搅拌均匀，",{"type":"strong","text":"等待腌制 10 分钟"},"。"],"将半个洋葱切成小丁，备用。","调制料汁：在碗中加入 2 汤匙生抽、2 汤匙番茄酱、1 汤匙料酒、1 汤匙淀粉、半汤匙老抽和 50ml 清水，搅拌均匀备用。","另起一锅，制作一个水波蛋或半熟煎蛋，备用。","热锅，放入 10g 黄油。待黄油融化后，放入洋葱丁，小火煎熟至散发香味。","加入腌制好的牛肉末，与洋葱一起翻炒至牛肉变色。","倒入调好的料汁，撒上 2g 黑胡椒，继续炒制直至汤汁变粘稠后关火。","将炒好的免治牛肉浇在热米饭上，放上提前准备好的水波蛋或半熟煎蛋。","（可选）表面撒上 5g 切好的小葱花作装饰。"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果没有黄油，使用普通食用油也可以，但黄油会增加独特的奶香味。","吃的时候将半熟的蛋黄戳破，与牛肉和米饭拌匀食用，口感最佳。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"澳门湿版免治牛肉饭","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c06b6f324782d5a856fbe5879ff5648c.jpg"},"这是一道经典的澳门葡式风味快餐，牛肉碎嫩滑咸香，裹着浓郁酱汁和半熟蛋液，拌入米饭后口感油润诱人。牛肉末提供优质蛋白质，搭配鸡蛋和洋葱，营养均衡管饱。操作步骤简单易上手，特别适合新手尝试，从备料到出锅大约只需 30 分钟。"],"title":"澳门湿版免治牛肉饭的做法"} +{"no":154,"id":"67b1dff3ab7ebe2dcc5590e04a834fac","name":"烤鸡翅","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡翅中","盐","黑胡椒粉","酱油","料酒","烤箱"]}]},{"text":"计算","content":[{"type":"list","items":["鸡翅用量为 3-4 个/人","盐的用量为 2 g/人","黑胡椒粉的用量为 1 g/人","酱油的用量为 3 ml/人","料酒的用量为 3 ml/人"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"鸡翅的预处理"},{"type":"list","items":["鸡翅放入碗中","加盐、黑胡椒粉、酱油、料酒进行腌制 30-40 分钟"]},{"type":"heading","text":"烤制过程"},{"type":"list","items":["将烤箱预热至 200℃","将腌制好的鸡翅均匀地放在烤盘上","将烤盘放入烤箱中层，烤 15-20 分钟","取出烤盘，将鸡翅翻面，再烤 15-20 分钟，直到熟透"]}]},{"text":"附加内容","content":[{"type":"list","items":["可以在腌制鸡翅时加入蜂蜜、酱油、姜蒜粉、五香粉等作为调味料，提升口感和香气","烤鸡翅时，建议将烤盘底部垫上一层锡纸，便于清洁烤盘"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["腌制入味的鸡中翅经高温烘烤，外皮微焦、内里鲜嫩多汁，带有黑胡椒和酱油的咸香。富含优质蛋白质和胶原蛋白。难度适中，新手也能轻松上手，从准备到出炉大约需要 1 小时。还可按喜好添加蜂蜜或五香粉增添风味。"],"title":"烤鸡翅的做法"} +{"no":155,"id":"c8a7edcd49677fbdd3fc2b5c90eeafc9","name":"煎烤羊排","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["羊排","桂皮","花椒","八角","白芷","香叶","盐","料酒","辣椒粉","孜然粒","烧烤撒料","孜然粉","白芝麻","糖","高压锅","炒锅 / 煎锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 3 - 4 个人吃。","每份：",{"type":"list","items":["羊排 750g（建议选择带一些肥肉的）","桂皮 2g","花椒 5g","八角 1 颗","白芷 6g","香叶 5 片","盐 25g（注：若计划喝煮羊排的汤，则此处的盐在炖煮步骤中省略，在最后的煎烤步骤中加入）","料酒 10ml","辣椒粉 5g","孜然粒 2g","烧烤撒料 2g","孜然粉 2g","白芝麻 2g","糖 1g"]}]},{"text":"操作","content":[{"type":"list","items":["将羊排按照骨头分布，切成块状。","炒锅中加入冷水，放入全部羊排块，水沸腾后继续焯水 2 - 3 分钟，捞出备用。","将焯好水的羊排、桂皮、花椒、八角、白芷、香叶、料酒放入锅中（高压锅或普通锅）。","加入饮用水没过所有食材。如果使用高压锅，上汽后压 30 分钟。如果使用普通锅，炖煮 80 分钟。","将炖煮完成的羊排捞出，沥干水分，放入无油无水的炒锅 / 煎锅中。",["中大火煎 6 - 7 分钟，直至羊排中的油脂被煎出，",{"type":"em","text":"表面呈金黄酥脆状态"},"。"],"锅中保留煎出的羊油，加入辣椒粉、孜然粒、烧烤撒料、孜然粉、白芝麻，翻炒均匀。","加入糖和盐（如果在炖煮步骤中未添加），翻炒均匀。","翻炒均匀后即可关火，盛盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["花椒和白芷是这道菜的关键调料，不可缺少。","炖煮时间不宜过长，羊排过于软烂则在煎制时容易碎裂。","煎制时利用羊排自身煎出的油脂来炒香调料，风味更佳。","焯水、炖煮、煎制过程中会产生较多羊油，处理时请注意不要直接倒入下水道，以防堵塞。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道外酥里嫩、香气浓郁的料理，先以香料炖煮再煎出金黄脆壳，风味浓郁不腻，是家常宴客两相宜的硬菜。羊肉富含优质蛋白和铁、锌等矿物质，有助于温补气血。做法步骤稍多，但只要按流程走，新手也能拿下；使用高压锅全程约 1 小时，普通锅约 1.5 小时。"],"title":"煎烤羊排的做法"} +{"no":156,"id":"db6a89ffe7d0c028da87c1070a516167","name":"牛排","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["平底锅（有条件的推荐铸铁平底锅）","锡箔纸（可选）","厨房纸（可选）","汤匙",["牛排，参见",{"type":"link","text":"如何选择不同种类的牛排","href":"https://zhuanlan.zhihu.com/p/72352426"}],"橄榄油（推荐特级初榨橄榄油）","黄油","盐（推荐大颗粒海盐）","黑胡椒粉（推荐粗颗粒现磨黑胡椒）","大蒜","香料（可选，推荐迷迭香或者百里香，尽量使用新鲜的植物枝条而不是这些香料磨成的粉）","预制牛排酱汁（可选）","配菜（ 可选，按喜好准备，这里推荐芦笋，口蘑，小番茄，小土豆，选其中的 1-2 种即可）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["牛排 450-500g（两片牛排）","黑胡椒粉 2g","盐 5g","大蒜 1 个（约 25-30g，实际用量约为 5-10g）","橄榄油 10-15ml","黄油 20-25g","口蘑 5-10 个","小土豆 5-10 个（每个约 20g）","小番茄 5-10 个（每个约 15g）","百里香 2g（若使用新鲜百里香枝条，取 3-6 根，每根约 10cm 长即可）"]}]},{"text":"操作","content":[{"type":"heading","text":"备料"},{"type":"list","items":["从冰箱中取出牛排解冻。","如果牛排处于冰冻状态，需提前一晚转移至冷藏室，并在烹饪前半小时放置在常温中。",[{"type":"strong","text":"请勿"},"将牛排",{"type":"strong","text":"置于水中或加热解冻"},"。"],"将小番茄，小土豆和口蘑洗净，对半切开备用。",["将大蒜剥皮，留 5-8 个较大的蒜瓣，用刀背",{"type":"strong","text":"压扁"},"备用。"],"牛排的预处理",["对于肉眼牛排（见",{"type":"link","text":"如何选择不同种类的牛排","href":"https://zhuanlan.zhihu.com/p/72352426"},"），使用厨房剪刀竖直插入到肉眼牛排中心的结缔组织，剪 1-2 刀。这是因为肉眼牛排的“肉眼”（即这块结缔组织）在高温下会剧烈收缩导致牛排变形，使得牛排无法均匀受热。"],"对于西冷牛排，如果您不喜欢西冷牛排边上的油脂，可以用刀慢慢将其剔除。","随后，使用厨房纸包裹牛排，将牛排上附着的水全部吸干，直至牛排放在案板上拿起后不留下明显水渍即可。"]},{"type":"heading","text":"烹饪"},"注：本过程适用于制作 2-3cm 厚、5-7 成熟的牛排。如果您喜欢不同的熟度，考虑将前半部分煎制时间在此基础上增加或缩短 20-30%。",{"type":"list","items":["将炉灶打开高火（见附录对于火力大小的说明），同时锅中加入橄榄油，热锅 15-30 秒。",["腌制牛排。将海盐和黑胡椒均匀的洒在牛排的全部表面并用手涂抹，揉搓，使得盐和胡椒颗粒尽量嵌入到肉中。注意，腌制完成后牛排",{"type":"strong","text":"需要立即下锅，不推荐提前腌制牛排"},"。这是因为外表涂抹的盐会析出牛肉中的水分，影响烹饪的同时丧失风味。"],["热锅至油温 6-8 成（参见",{"type":"link","text":"油温判断技巧","href":"./../../../tips/advanced/油温判断技巧.md"},"），将牛排由近及远的缓慢放入锅中。"],"如果您使用了土豆作为配菜，可以将土豆放入碗中，然后放进微波炉加热 10 分钟，或者放入开水煮 3-5 分钟。","单面煎制 1.5 分钟（这个时间适用于 2-3cm 厚大约的牛排。如果您的牛排更薄，考虑将这个时间缩短为 1 分钟。如果您的牛排更厚，考虑将这个时间增加至 2-2.5 分钟。）","翻面，再煎制 1.5 分钟。","对于西冷牛排和菲力牛排，您需要使用筷子或者锅铲将牛排竖起来，煎它的侧面约 30 秒。",["将炉灶切换至中火，随后按顺序",{"type":"strong","text":"快速加入"},"黄油、大蒜、百里香。用锅铲推动黄油在锅中快速涂抹直至完全融化。将大蒜压在牛排下以增加风味。"],["将平底锅",{"type":"strong","text":"倾斜地放在灶上"},"，使得油全部流到锅的一侧。"],"将香料和大蒜放置在牛排上，用汤匙舀起锅中的油，不断地淋在牛排上。这个过程持续 30 秒，随后将牛排翻面，再重复这个过程 30 秒。","您可以通过观察油淋在牛排表面时的状态来判断当前的火候。如果油淋在牛排上时冒泡并且油的颜色没有变成深褐色，则油温合适。","如果您的牛排没有擦干净或使用了不推荐的方式解冻，或者使用盐进行了提前腌制，这个时候锅中会出现大量水，导致牛排最后是被“煮熟”的，从而丧失风味。","如果牛排表面出现大量的油泡并且油的颜色变成深褐色，则说明油温过高，您需要将锅移开灶台，稍等片刻再继续淋油。","将牛排盛出放在案板上，用锡箔纸包裹，等待 5-10 分钟。这个过程（称为醒肉）的作用是利用牛排自身的温度继续加热，锁住水分。","将配菜（土豆，番茄，蘑菇）倒入锅中，开中火煎 5 分钟。","取出牛排，用刀切成宽度 1.5cm 宽度的肉条，此时您可以观察到牛肉的熟度。","取出配菜，装盘，淋上锅中剩余的油或者牛排酱汁（可选）"]}]},{"text":"附加内容","content":[{"type":"heading","text":"火候的控制"},["煎制牛排是控制火候的艺术。限于篇幅，这里简单给出一些定量评估火力的方法和本文中用到的与火候相关的术语。更多内容参见",{"type":"link","text":"油温判断技巧","href":"./../../../tips/advanced/油温判断技巧.md"},"。"],{"type":"list","items":["对于电磁炉：","高火：功率 1.8Kw - 2.2kw。","中火：功率 800w - 1.4kw。","小火：功率 200w - 600w。","对于燃气灶：","高火：旋转气阀至最大出气速度的 70%-90%。","中火：旋转气阀至最大出气速度的 40%-60%。","小火：旋转气阀至最大出气速度的 10%-30%。"]},{"type":"heading","text":"关于调味"},"牛排的调味不一定需要遵循本指南的规范。通常来说，大蒜、黑胡椒和黄油是必须的，但如果您不喜欢迷迭香或百里香等唇形科植物等味道，您可以自由尝试其他牛排调味料进行调味。市面上也有售卖的多种烤肉调味盐可供选择。笔者曾发现一种中西结合的做法，即将小米辣切开与蒜片加入橄榄油中煎，并作为调味在最后淋到牛排上，也独具风味。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"牛排成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/818ff958dfc9a6978300a92fa6e83fdb.jpg"},"这是一道经典的西式煎牛排，焦香外壳包裹着鲜嫩多汁的肉心，搭配黄油、大蒜和香草，风味浓郁。富含优质蛋白质、油脂及铁、锌等矿物质。烹饪流程对新手较为友好，但掌握火候仍需一些练习，全程 15-30 分钟即可完成。"],"title":"牛排的做法"} +{"no":157,"id":"28d880578cee8e475b66bddc07859a48","name":"猪皮冻","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪皮","大料、花椒、白芷、桂皮、丁香、香叶、小茴香"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["主料:猪皮 1kg、水 4kg","调料：盐 13g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml、葱 10g、葱 10g、姜片 20g","香料包：八角 10g、花椒 5g"]}]},{"text":"操作","content":[{"type":"list","items":["将猪皮，剁成不超过 10cm 小块，用清水浸泡 12 小时，然后冷水下锅，加入姜 10g、料酒 50ml 后，汆烫 5-10 分钟，捞出放入冷水中","将焯过水的猪皮，放到案板上，将里面的白肉部分全部剔除，然后再切成成不超过 3mm 的长条，放入盆中","加入白醋 20g，盐 5g，用力搓洗 3 分钟，再用清水洗净，这时的猪皮已经基本没什么腥味","锅内加入 4kg 水，放入猪皮，葱 10g，姜片 10g，八角 10g，花椒 5g，大火烧开后，小火煲煮 90 分钟至猪皮软烂","再加入盐 8g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml 调味后，倒入盘中，将葱姜，八角拣出，晾凉至果冻状","放冰箱冷藏即可，食用时，切成小块或者厚片"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意，做猪皮冻，直接下锅煮就“废”了，也是最忌讳的，一定要用白醋和盐不断搓洗猪皮，这样保证煮好的猪皮晶莹剔透，而且还没腥味",["参考资料：",{"type":"link","text":"铭哥说美食","href":"https://www.bilibili.com/video/BV1hh41117TL?spm_id_from=333.999.0.0"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"无骨鸡爪成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c1fd5a55c0435df8522265bfa24e9920.jpg"},"猪皮冻是北方年夜饭常见的传统凉菜，晶莹剔透，口感滑嫩 Q 弹，特别适合下酒。猪皮富含胶原蛋白，有美容养颜的作用。这道菜难度稍高，需要耐心处理猪皮去腥和长时间熬煮，预计制作时长约 24 小时。"],"title":"猪皮冻的做法"} +{"no":158,"id":"16b69a01caf0b277e94b3cb78be2dfcb","name":"猪肉烩酸菜","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪五花肉或猪肉排骨","东北酸菜","大葱","姜","蒜","盐","生抽酱油","五香粉","料酒","大料"]}]},{"text":"计算","content":["按照 3-5 个人吃的量：",{"type":"list","items":["猪排骨或者五花肉（总共） 1500 克","东北酸菜 1000 克","大葱 1 根","姜 100 克","蒜 4 瓣","盐 10 克","生抽酱油 15 克","五香粉 10 克","料酒 20 毫升","大料 2 颗"]}]},{"text":"操作","content":[{"type":"list","items":["大葱切段；生姜 50 克切段， 50 克切末；大蒜切末，备用。","全部酸菜切丝，用水冲洗 2 ～ 3 遍备用。\n-冲洗次数取决于个人口味，喜欢酸味，可以冲洗 2 遍。害怕酸味，可以冲洗 3 ～ 4 遍。不能不冲洗，否则会过酸。","排骨和五花肉入锅，倒入冷水淹没。放入全部葱段， 50 克生姜段和料酒 20 毫升。大火煮开后，等待 5 分钟。关火，将排骨和五花肉捞出，冷水冲洗掉浮沫，备用","煮好的五花肉切片或者切块，备用。","将之前的锅洗干净，并且擦干（不然加入油会崩出来）。","锅中加入油，开中火，放入姜蒜末爆香，放入五花肉和排骨。将五花肉和排骨煎至金黄，倒入 10 克五香粉和 15 克 生抽酱油，用铲子翻动 1 ～ 2 分钟。","将冲洗好的酸菜丝加入锅中，翻炒 3 分钟。","倒入纯净水至刚好没过食材，加入 2 颗大料，转大火，直到锅中水沸腾。转中火，盖锅盖焖煮。","等待 1.5 ～ 2 小时，直至五花肉软烂 （可以用筷子轻松扎穿）","掀开锅盖，开大火收汤，翻动锅中食材直至锅中剩余水分只覆盖锅底，转小火，准备调味。","调味：加入食用盐 10 克，搅拌均匀。","关火，出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["大火收汤时，注意不要糊锅，可以适当翻动来检查水位。","调味的技巧，最后加盐时，可以一点一点加入，搅拌后品尝味道，直到可以接受的口味","本菜品有酸菜的特殊风味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["猪肉烩酸菜是一道北方家常炖菜，酸香浓郁，五花肉软烂，排骨入味。主要提供蛋白质，酸菜也带来乳酸菌等有益成分。做法步骤清晰，新手也能按部就班完成，但需耐心慢炖，从头到尾大约需要 3 小时。"],"title":"猪肉烩酸菜的做法"} +{"no":159,"id":"49f450869941df8dc5a56ef7d270948b","name":"甜辣烤全翅","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["空气炸锅","鸡全翅","生抽","老抽","蒜粉","胡椒粉","糖","甜椒粉","辣椒粉","蚝油","水","油","锡纸盘","保鲜膜"]}]},{"text":"计算","content":["一份为一人餐，多人餐请等比例增加。","一份：",{"type":"list","items":["鸡全翅 4 个","生抽 45ml","老抽 15ml","蒜粉 10g","胡椒粉 5g","糖 10g","甜椒粉 10g","辣椒粉 5g","蚝油 15ml","水 20ml","油 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["将 4 个新鲜鸡全翅取出，在翅中两根骨头之间用刀划开表皮，正反面各一刀","将 4 个鸡全翅放入碗中，加入生抽 45ml ， 老抽 15ml ， 蒜粉 10g ， 胡椒粉 5g ， 糖 10g ， 甜椒粉 10g ，辣椒粉 5g ， 蚝油 15ml ， 水 20ml 以及油 10ml","用勺子将酱汁均匀的抹在鸡全翅上，尤其是翅中的刀口处，大约花费 3 分钟","用保鲜膜盖住防油腌制中鸡全翅的碗，放入冰箱冷藏格静置 120 分钟","取出鸡全翅，锡纸盘中放入鸡全翅 4 个，将碗中残余酱料均匀倒在鸡全翅上","锡纸盘放入空气炸锅的烤篮上，用 200 摄氏度烤 25 分钟","打开空气炸锅，小心取出锡纸盘，将鸡全翅翻面","继续 200 摄氏度烤 25 分钟","取出即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["本例中鸡全翅口感为微辣，需增加辣度请增加辣椒粉用量，但不宜超过 30g","鸡全翅指包含翅尖，翅中和翅根的鸡翅","本品效果微焦，如不喜欢焦褐色外观可 不向锡纸盘中倒入残余酱汁并 每面只烤制 20 分钟","实际烤制效果请根据自己空气炸锅的功率判断","甜椒粉起增加色泽和风味作用，本身不能作为辣味剂","腌制时间可自由掌控，建议在 60 分钟到 180 分钟之间为宜","刚出锅的锡纸盘比较烫，请用夹子夹取或使用湿抹布之类的隔热材料拿取"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道甜辣烤全翅利用空气炸锅烹制，外皮微焦、内里多汁，甜中带辣的风味很受欢迎。鸡肉富含优质蛋白质，用空气炸代替油炸大幅减少了油脂，吃起来负担更轻。制作流程清晰明了，只需提前腌制并中途翻面一次，对新手也比较友好。从处理食材到出锅大约需要 3 个小时，大部分是静置腌制的时间，实际操作并不繁琐。"],"title":"甜辣烤全翅的做法"} +{"no":160,"id":"4a630b5f4ee9ab8dfe7d7fbaf1770f41","name":"田螺酿","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大田螺（乒乓球大小，约 20-25 个，上午买回放一下午吐沙）","猪肉（250g，肥瘦比例 3:7 的前夹肉最佳）","新鲜薄荷叶（一小把，点睛之笔）","紫苏叶（一小把，与田螺是绝配）","生姜（1 小块）","葱（2 根）","桂林三花酒","生抽","食盐","食用油","酸笋（可选，50g）","大蒜（可选，4-5 瓣）","干辣椒（可选，3-4 个）","蚝油（可选）","淀粉（可选）","白胡椒粉（可选）"]}]},{"text":"计算","content":["每份（2-3 人）：",{"type":"list","items":["大田螺 20 个（约 1000g）","猪肉 250g","新鲜薄荷叶 10g","紫苏叶 10g","生姜 1 小块（约 15g）","葱 2 根（约 30g）","桂林三花酒 15ml","生抽 30ml（其中 15ml 调馅、15ml 调味汤汁）","食盐 5g","食用油 30ml","酸笋 50g（可选）","大蒜 5 瓣（可选，约 20g）","干辣椒 4 个（可选）","蚝油 10ml（可选）","淀粉 10g（可选）","白胡椒粉 2g（可选）"]}]},{"text":"操作","content":[{"type":"heading","text":"吐沙（提前半天）"},{"type":"list","items":["上午买回田螺，放入清水盆中，静置一下午吐沙","可在水中滴几滴香油（或者芥末~）加速吐沙"]},{"type":"heading","text":"处理田螺"},{"type":"image","text":"田螺","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/58bf4ff5b72ca33eaaac6cf6e1e21e53.png"},{"type":"list","items":["用刷子将田螺外壳刷洗干净（这一步可以时间久一些）","用老虎钳或菜刀剪去田螺尾部（约剪掉 1/3 到一半）","大锅烧水，水开后放入田螺焯烫 1-2 分钟（时间不可太久，螺肉会老）","捞出后用牙签挑出螺肉，去掉螺盖和黑色泥肠","螺壳用水冲洗干净，甩干水分备用"]},{"type":"heading","text":"制作馅料"},{"type":"list","items":["螺肉用盐抓洗干净，剁成碎粒（不要剁成泥，保留颗粒感才有嚼头）","猪肉剁成肉末","薄荷叶、紫苏叶切碎，姜切末，葱切葱花"]},{"type":"image","text":"紫苏叶","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e132de7dc52557beb49346449d162bf6.png"},{"type":"image","text":"薄荷叶","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e5e480785e32b161ffb71e64db2a1315.png"},{"type":"list","items":["将螺肉碎、猪肉末、薄荷碎、紫苏碎、姜末、葱花放入碗中","加入三花酒 15ml、生抽 15ml、食盐 3g","可选加入：蚝油 10ml、白胡椒粉 2g、淀粉 10g","朝一个方向搅拌至馅料粘稠上劲","图省事上面的所有东西直接放入打肉机直接打。"]},{"type":"heading","text":"酿制"},{"type":"list","items":["将馅料用筷子塞入田螺壳中，尽量塞满塞紧，但不要撑破螺壳","依次酿完所有田螺"]},{"type":"heading","text":"焖煮"},{"type":"list","items":["热锅，倒入 30ml 食用油，可选放入酸笋和干辣椒炒出香味","倒入清水或高汤约 300ml，加生抽 15ml、食盐 2g，大火烧开","将酿好的田螺放入锅中，盖上锅盖，中小火焖煮 10 分钟","焖煮过程中不要频繁翻动，等肉馅六七成熟定型后再轻轻翻动","开盖，放入剩余的新鲜薄荷叶和紫苏叶，再焖 2-3 分钟","大火收汁至汤汁浓稠，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["食用方法：先吮吸壳内汤汁，再用牙签挑出或用嘴猛吸出肉馅——\"嗦螺贴唇猛吸气\"","螺肉和猪肉最佳比例为 1:1","薄荷是这道菜的精华，紫苏配田螺是绝配，两者至少要有其一","没有三花酒可用料酒代替，但风味会打折扣","焯水时间一定要短，久了螺肉变老发硬","搭配冰镇漓泉啤酒是阳朔当地的标准吃法",["参考资料：",{"type":"link","text":"阳朔田螺酿_百度百科","href":"https://baike.baidu.com/item/%E9%98%B3%E6%9C%94%E7%94%B0%E8%9E%BA%E9%85%BF/3035090"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"田螺酿成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/42185c9e77417e9db735813f40111015.jpeg"},{"type":"image","text":"田螺酿成品2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e1ff5b9f48ee4e9560a8441ffd4405f1.png"},"田螺酿是阳朔“十八酿”之首，螺肉韧而紧致、猪肉嫩滑，紫苏薄荷清香扑鼻，曾登上《舌尖上的中国 2》。富含蛋白质和多种微量元素，螺肉与猪肉搭配营养互补。这道菜步骤稍多，对新手有一定挑战，需提前半天让田螺吐沙，正式制作约 40 分钟，适合节假日全家一起动手。"],"title":"田螺酿的做法"} +{"no":161,"id":"92ea307ed7f035d8647f189424898c79","name":"番茄红酱","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["碎牛肉","蒜瓣","胡萝卜","芹菜","洋葱","橄榄油","糖","食盐","胡椒粉","番茄酱","牛奶","干罗勒或百里香（可选）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["碎牛肉 500g","蒜瓣 2 个","胡萝卜 半根","芹菜 一根","洋葱 半个","橄榄油","糖 2g","食盐 10g","黑胡椒粉 5g","番茄酱 300g","牛奶 300ml"]}]},{"text":"操作","content":[{"type":"list","items":["将胡萝卜、芹菜、洋葱切碎，蒜瓣切片。","加入 10ml 橄榄油，热油下锅蔬菜，大火翻炒开始略微变色后盛出。","锅内加油 10ml，加蒜翻炒 10 秒，加入碎牛肉、糖、盐、胡椒粉和香料将牛肉炒脆（有颗粒感）。","加入炒好的蔬菜们和番茄酱继续翻炒，搅拌均匀。","分多次缓缓倒入牛奶，中小火煮 30 分钟，完成。"]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"考虑各个品牌的番茄酱内含盐量不同，建议在炒牛肉时少放盐，煮的时候尝一下再调味"}],[{"type":"strong","text":"煮酱料期间请搅动，以免粘锅。如果酱料变粘稠就可以出锅啦！"}],"可根据个人口味，将碎牛肉替换成一半碎猪肉一半碎牛肉，牛奶替换成鸡汤或饮用水。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这款意式风味酱料香浓可口，蔬菜与牛肉的搭配带来丰富口感。它富含蛋白质和多种维生素，营养均衡。制作过程稍有繁琐，需要一些烹饪基础，例如炒出颗粒感的牛肉和控火慢煮。从备料到完成约需一小时，一次可多做一些冷冻保存，随取随用十分方便。"],"title":"番茄红酱的做法"} +{"no":162,"id":"3721407716052a8441e9d99833416656","name":"瘦肉土豆片","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["纯瘦肉","土豆","蒜苗","生粉（玉米淀粉或其他淀粉）","生抽","老抽","食用盐"]}]},{"text":"计算","content":["1 人食用版本",{"type":"list","items":["纯瘦肉 200g","土豆 200g","蒜苗 2 根（约 20 g）","生粉 5g","生抽 10g","老抽 3g","食用盐 2g"]}]},{"text":"操作","content":[{"type":"list","items":["土豆去皮、对半切开，再切成约 2mm 的薄片，备用","蒜苗洗净，切成约 1cm 的段，备用","瘦肉洗净切成约 2mm 的薄片，放入碗中，加入 5g 生粉、5g 生抽、3g 老抽腌制十分钟，备用","瘦肉腌制时，烧一锅开水，将土豆片放入锅中，焯水，约 5 分钟","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","放入瘦肉，翻炒至变色，倒入蒜苗一起炒，蒜苗炒约 20 秒","放入土豆，保持翻炒，加入 2g 食用盐、5g 生抽，","炒约 3 分钟，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["土豆片焯水注意不宜太久，防止土豆片变软","腌制瘦肉要搅拌均匀"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"瘦肉土豆片-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8bf8787d8813ee20729ce5518989e66c.jpg"},"一道快手家常小炒，肉片滑嫩，土豆片软韧入味，带有蒜苗清香，属于典型的家常菜风格。瘦肉富含优质蛋白质和铁质，土豆提供碳水化合物和膳食纤维，搭配均衡。制作流程简单明了，需注意刀工和火候，适合有一定基础的新手尝试。从备料到出锅，预计 大约 1 小时即可完成。"],"title":"瘦肉土豆片的做法"} +{"no":163,"id":"32d55a687c7b25e11786f9147cdadad4","name":"白菜猪肉炖粉条","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉","白菜","土豆干粉条","十三香","鸡精","食用盐","老抽","生抽"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["五花肉 300g","大白菜 500g","土豆干粉条 50g","十三香 10g","鸡精 5g","食用盐 15g","老抽 5ml","生抽 5ml"]}]},{"text":"操作","content":[{"type":"list","items":["锅内烧水，水开后放入干粉条，煮 5 分钟后同水一起倒出容器中，盖上盖子继续浸泡泡 备用（第一步先做这个，期间可以进行以下步骤）","五花肉切 3mm 的肉片，备用","大白菜嫩叶与白菜帮子分开切成 2 份菜片，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","放入五花肉，保持翻炒至肉变色",["加入老抽，炒 ",{"type":"strong","text":"1 分钟"},"，给肉上色"],"加入白菜帮子，加入食用盐、生抽，炒一分钟（如果粘锅，烹入 10ml 水）",["加水没过所有食材，加入鸡精 ，十三香，沸腾后，将火调小然后",{"type":"strong","text":"等待 20 分钟"}],"粉条滤水切成小段放入碗中 备用",["加入白菜嫩叶，炒匀后将粉条放在菜上方，加盖再煮 ",{"type":"strong","text":"5 分钟"}],"尝味、关火，收汁"]}]},{"text":"附加内容","content":[{"type":"list","items":["土豆干粉条煮制时间长，可以放在第一步，期间进行其他步骤","最后一步尝味，如果发现有味道淡、未熟，继续加盖煮一段时间"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["猪肉白菜炖粉条是东北地区经典的家常炖菜，汤汁浓郁咸鲜，五花肉软烂、粉条吸饱肉香后滑韧入味，白菜清甜解腻。整道菜荤素搭配均衡，能提供蛋白质、维生素和碳水化合物，营养饱腹。制作过程需要一些耐心，特别是粉条处理和炖煮火候，对新手有一定挑战，但按步骤操作不易失败，从头到尾大约需要 45 分钟即可上桌。"],"title":"白菜猪肉炖粉条的做法"} +{"no":164,"id":"0e82e505088fd974932fa0d3a6cdb59d","name":"空气炸锅脆皮现腌炸鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜鸡翅中","生抽","蒜粉","paprika（红甜椒粉）","洋葱粉","黑胡椒粉","中筋面粉","淀粉（玉米淀粉或土豆淀粉均可）","食用油（用于喷涂或刷涂）","空气炸锅","酸奶或牛奶（可选，帮助肉质更滑嫩）","鸡蛋（可选，帮助形成更饱满的外壳）","泡打粉（可选，帮助形成更酥脆的外壳）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。本菜谱按 1 份（6 个鸡翅中，约 300g）编写，适合大多数空气炸锅一层平铺。","1 份：",{"type":"list","items":["鸡翅中 6 个（约 300g）","生抽 15ml","酸奶或牛奶 5ml（可选）","鸡蛋 1 个（可选，用于裹浆）","蒜粉 13g","paprika 10g（红甜椒粉）","洋葱粉 5g","黑胡椒粉 5g","中筋面粉 60g","淀粉 30g","泡打粉 1g","食用油 5ml"]}]},{"text":"操作","content":[{"type":"heading","text":"腌制鸡翅（提前一晚）"},{"type":"list","items":["鸡翅中清洗后擦干水分，每个鸡翅两面各划 2 刀，方便入味。","调制腌料：生抽 15ml、蒜粉 8g、红甜椒粉 5g、洋葱粉 3g、黑胡椒粉 3g，牛奶或希腊酸奶 5ml（可选，让鸡肉更滑嫩）搅拌均匀。","将腌料和鸡翅中一起放到大 zip 保鲜袋里充分搅拌按摩，在冰箱里静置一晚。"]},{"type":"heading","text":"裹粉准备"},{"type":"list","items":["裹粉：中筋面粉 60g、淀粉 30g、蒜粉 5g、红甜椒粉 5g、洋葱粉 2g、黑胡椒粉 2g、泡打粉 1g（可选，让外壳更酥脆）搅拌均匀。","裹浆（可选）：鸡蛋 1 个，牛奶或水 5ml，充分打散。"]},{"type":"heading","text":"裹粉"},{"type":"list","items":["裹粉：将鸡翅中抖干水分，放入裹粉中轻轻按压，抖落多余的粉，一旁静置 10 分钟。","裹浆（可选）：如想要更饱满的外壳，可以再裹一层浆，然后重复裹粉步骤。","将裹粉静置后的鸡翅放入裹浆，然后轻轻抖落多余的浆。","再次放入裹粉，轻轻按压，抖落多余的粉。","一旁静置 20 分钟（如有条件可以更久一点，外壳更牢固不易脱落）。"]},{"type":"heading","text":"炸制"},{"type":"list","items":["空气炸锅预热到 180°C，预热 5 分钟。","炸篮内刷薄油，鸡皮面朝下，鸡翅上喷或者刷薄油。","设定空气炸锅 180°C，先炸 10 分钟。","打开炸篮翻面，在鸡翅表面补喷或者刷薄油，再以 180°C 炸 6 分钟。","观察鸡皮颜色，并用牙签扎一下最厚的部分，看是否有血水流出。","如需要再以 200°C 炸 1-2 分钟补脆上色（可迭代进行，先炸 1 分钟观察再决定是否继续）。"]}]},{"text":"附加内容","content":[{"type":"list","items":["本菜谱也可以用来炸带骨鸡腿，只需相应调整配料的用量和炸制的时间。","蒜粉、红甜椒粉和洋葱粉可以根据个人口味调整用量。","想做辣味：在裹粉中加入辣椒粉 3g，或在出锅后撒辣椒面 2g。","想做孜然味：在出锅后撒孜然粉 2g 和白芝麻 2g。","不建议鸡翅叠放，会导致接触面受热不足，外壳不够脆。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["空气炸锅炸鸡是一道先腌后炸的家常肉菜，外壳酥脆、内里多汁，调味可以按口味灵活切换。鸡翅富含优质蛋白和脂肪，适合作为正餐主菜或加餐。实操约 55-70 分钟（含一次裹粉；若选二次裹粉时约 70-90 分钟），如追求最佳效果，可冷藏腌制过夜（提前一天准备，第二天再炸）。"],"title":"空气炸锅脆皮现腌炸鸡的做法"} +{"no":165,"id":"981da86bdced52c5d6d6caba86d3d26e","name":"粉蒸肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉 500g（肥瘦相间）","蒸肉米粉 100g（推荐使用李锦记或自制）","生抽 15ml","老抽 10ml","料酒 15ml","郫县豆瓣酱 10g（可选）","姜末 10g","蒜末 10g","白砂糖 5g","土豆 300g（或南瓜 300g，作为垫底食材）","清水（蒸锅用）2000ml"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 3 个人吃。","每份：",{"type":"list","items":["五花肉 250g","蒸肉米粉 50g","生抽 7.5ml","老抽 5ml","料酒 7.5ml","郫县豆瓣酱 5g（可选）","姜末 5g","蒜末 5g","白砂糖 2.5g","土豆或南瓜 150g","蒸锅用水 1000ml"]}]},{"text":"操作","content":[{"type":"list","items":["将五花肉洗净，切成长约 5cm、宽约 3cm、厚度约 0.5cm 的肉片","将姜、蒜切成颗粒直径不大于 1mm 的细末","取一大碗，放入切好的五花肉、15ml 生抽、10ml 老抽、15ml 料酒、10g 郫县豆瓣酱、10g 姜末、10g 蒜末、5g 白砂糖","用筷子搅拌均匀后，盖上保鲜膜，室温(20°C - 25°C)静置腌制 30 分钟","腌制完成后，加入 100g 蒸肉米粉，继续翻拌 2 分钟，确保每片肉都均匀裹粉","土豆去皮，切片厚度控制在 0.8cm，片面积约为 5cm x 5cm，重量控制在 300g","在直径 20cm 的深碗底部铺满土豆片，尽量无重叠","将拌好粉的五花肉均匀铺在土豆片上，压实","蒸锅中加入 2000ml 清水，开火加热至水面持续冒泡(100°C)","将装好食材的碗放入蒸锅内，盖好锅盖","保持中火蒸 60 分钟（火力保持在可持续沸腾的程度，约 600W 热功率）","时间结束后，用筷子插入肉块中央，若能轻松穿透并无明显阻力，则表明蒸熟","若未达到此状态，则继续加热 10 - 15 分钟，直至肉质软烂，油脂渗出","取出盛盘，即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["如需自制米粉，可将大米 150g 放入锅中，中小火炒至微黄色（约 8 分钟），再加入干辣椒 1g、花椒 1g、八角 0.5g，炒香后用料理机打碎，过筛备用","蒸制期间如水量低于锅底高度 1cm，应立即补充 500ml 热水（90°C 以上），以维持蒸汽充足"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["粉蒸肉是一道经典中式蒸菜，香味浓郁，口感软糯，属于广泛流传的家常风味。五花肉提供优质蛋白质和脂肪，搭配土豆等根茎蔬菜，营养均衡。此菜适合有一定烹饪经验的人士制作，从准备到完成大约需要 90 分钟。"],"title":"粉蒸肉的做法"} +{"no":166,"id":"11cce8d8f528d1ababdc47c059d25f4e","name":"糖醋排骨","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨","白砂糖","食用油","生抽","蚝油","老抽","鸡精","姜片","芝麻","番茄酱","香醋","五香粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["排骨 300 g","白砂糖 30 g","食用油 300–350 ml （油量需根据锅具大小调整，如用于深炸则以足以覆盖排骨 2/3 为准）","生抽 5 ml","蚝油 5 ml","老抽 5 ml","鸡精 2 g","姜片 2 片","芝麻 2 g","番茄酱 10 g","香醋 5 ml","五香粉 0.5 g"]}]},{"text":"操作","content":[{"type":"list","items":["排骨与姜片放入冷水中，大火加热至水沸腾、出现大量泡沫后转中火，待水持续沸腾时再转小火焯水 2–3 分钟，捞出备用。","用开水反复清洗排骨 2–3 遍，确保彻底去除血沫。","在锅中倒入足够量的食用油进行深炸（油量依据锅具大小而定，建议约 300 ml 供一般家庭使用），待油温升至约 170°C 后，下排骨炸制 3–5 分钟，直至表面略呈金黄色，捞出控油。","另取干净锅，置于小火上加热 50 ml 热水，加入白砂糖 30 g，轻轻搅拌直至糖完全溶解，并略呈淡黄色。此步骤的重点在于观察糖溶解情况，无需过分依赖颜色变化。","将炸好的排骨倒入炒制糖水的锅中，迅速翻炒 30 秒后，依次加入香醋 5 ml、生抽 5 ml、蚝油 5 ml、鸡精 2 g、番茄酱 10 g、五香粉 0.5 g，再次翻炒 30 秒，使调料均匀裹覆排骨，然后加入开水至刚好没过排骨。","用大火将锅中液体煮沸后，加入老抽 5 ml 进行上色，并快速收汁；若排骨块较大，可转小火焖煮 5–10 分钟以便更好地入味，切勿采用中火长时间炖煮 20 分钟，以免损伤口感。","起锅装盘，撒上芝麻 2 g，即可享用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["炸排骨时可根据实际情况轻撒少量干淀粉于排骨表面，以提升酥脆口感。","焯水时注意火力变化：冷水下锅后先用大火至水沸腾、泡沫丰富，再转中火，最后转小火焯水；焯水后应使用开水清洗，避免因温差过大导致肉质变柴。","步骤四的关键在于确保白糖完全溶解，无须过分依赖颜色变化判断。","收汁时应快速翻炒，使排骨均匀裹上调料，避免长时间煮炖造成口感损失。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["糖醋排骨是一道酸甜可口、外酥里嫩的传统名菜，广受欢迎。排骨富含优质蛋白和钙质，有较好的滋补效果。这道菜涉及焯水、油炸、炒糖色和收汁等多个步骤，对火候和调味有一定要求，不算特别适合新手，但按照优化后的流程操作成功率较高。预计制作时长为 大约 45 分钟。",{"type":"image","text":"糖醋排骨-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5179f49c504402ebce71fefbbaa3f43e.jpeg"},{"type":"image","text":"糖醋排骨-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/37986663bca5855b6815b775dc57a592.jpeg"}],"title":"糖醋排骨的做法"} +{"no":167,"id":"b98ee0962c1f7076bbbd37fb4753a0c4","name":"糖醋里脊","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["里脊肉","醋","白糖","淀粉","鸡蛋","生抽","料酒","蚝油","番茄酱","白胡椒粉","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["里脊肉 500g","醋 10g","白糖 30g","淀粉 50g","鸡蛋 50g","生抽 10ml","料酒 20g","蚝油 10g","番茄酱 30ml","白胡椒粉 5g","食盐 10g"]}]},{"text":"操作","content":[{"type":"list","items":["腌肉：将猪里脊肉先切厚片，用刀背拍一拍，把肉拍松一点。切成一个手指头粗的条，加料酒，生抽，蚝油，食盐，白胡椒粉，一个鸡蛋，将肉用手抓匀，腌制 20 分钟以上。","调酱：番茄酱+10g 醋+30g 白糖+150ml 清水，搅拌至糖融化，备用。","裹粉：先把粉全部裹好再来炸，这样在炸的时候就不会手忙脚乱。准备一个大碗，里面放淀粉，把每一根肉条都满满裹上淀粉。","炸制：油温 160 摄氏度下里脊，可以拿一个干筷子放在油里面试一下，周围冒小泡就可以下锅。","炸到表面微黄可以捞出，全程中火。然后等油温升高到 200 摄氏度，把里脊倒进去重新炸一次，只需 40 秒，表皮就会很脆，马上捞出。","裹酱：另外拿一个锅，锅里放底油，把调好的酱汁倒进去，煮到冒泡，把炸好的里脊放进去，翻炒，让每一根都裹上酱汁。","下炸好的里脊肉翻炒，关火盛出。"]}]},{"text":"附加内容","content":[{"type":"list","items":["里脊要多炸几遍，注意火候，否则达不到外焦里嫩的效果！",[{"type":"link","text":"下厨房","href":"https://www.xiachufang.com/recipe/104483435/"}],[{"type":"link","text":"百度百科","href":"https://baike.baidu.com/item/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A/135832"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["糖醋里脊酸甜浓郁、外酥里嫩，是广受欢迎的家常风味，在多地域菜系中都很常见。猪里脊提供优质蛋白，但裹粉油炸和糖醋汁使整体热量偏高。制作时需要掌握腌制、复炸和调汁火候，对新手稍有挑战，建议提前备好料并一气呵成。从备料到出锅大约需要 45 分钟到 1 小时。"],"title":"糖醋里脊的做法"} +{"no":168,"id":"0f91931d692741a7273623e5e5bf0eea","name":"红烧猪蹄","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪蹄","香叶","姜","葱","老抽","桂皮","冰糖","料酒","生抽","盐","八角","食用油"]}]},{"text":"计算","content":["一份正好够 3-4 人吃。",{"type":"list","items":["猪蹄：2~3 根","食用油：30ml","香叶 2 片","姜 5 片","葱半根","桂皮 1 块","冰糖 7-8 粒","料酒 30 ml","生抽 20 ml","老抽 20 ml","盐 8 克","八角 4 个"]}]},{"text":"操作","content":[{"type":"heading","text":"开始制作"},{"type":"list","items":["冷水锅中放入热心摊主剁好的猪蹄，加入 20 ml 料酒与葱姜，煮 15 分钟去掉血腥","热锅冷油，倒入 30ml 食用油，放入 7-8 粒冰糖，开小火，熬成糖色，期间用锅铲把冰糖压碎，大概熬 2 分钟","熬成糖色后，放入焯过水的猪蹄，继续小火，翻炒猪蹄，直至所有猪蹄两面微黄","加入香叶 2 片、桂皮 1 块、八角 4 个、生抽 20 ml、老抽 20 ml、料酒 10 ml、姜 3 片、盐 8 克，转中火、继续翻炒 1 分钟","加入开水或者冷水，水需要没过猪蹄，盖上锅盖，大火烧开，烧开之后关火","把锅内的食材全部倒入高压锅中，高压锅中需要 15 分钟（如果同学没有高压锅，可放在锅中大火转小火熬制即可）","15 分钟之后，把高压锅的食材倒入炒锅中，开大火收汁，此时可用筷子尝下味道、淡的话可以加 2~3g 盐","大火收汁时长根据锅中的水来算，一般 30 秒即可，多留点也无碍、红烧猪蹄汤也是很下饭的"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"红烧猪蹄","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e175c75e37864df12b3b3fa79743e4ca.jpg"},"红烧猪蹄是一道汤汁浓郁、肉质软糯的经典家常菜，咸香甜美，极为下饭。猪蹄富含胶原蛋白和蛋白质，营养丰富。这道菜对新手有一定挑战，但借助高压锅可以简化流程，有一定烹饪基础更易上手。从备料到完成大约需要 1 小时。"],"title":"红烧猪蹄的做法"} +{"no":169,"id":"87c762e0f5323371288c57dda2fb5bf2","name":"南派红烧肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，请尽量把刀磨的锋利一些。","工具：`锅`（砂锅为宜，铝锅其次，高压锅也可以，最好不要铁锅、铜锅）","主料：`五花肉`","辅料：`油`、`冰糖`、`老抽`、`料酒`、`香叶`、`八角`、`生姜`、`盐`、`葱`、`开水`、`凉水`、`蒜`、`花椒`"]}]},{"text":"计算","content":["一份正好够 2-3 人吃（1 人食用建议所有剂量减半）。",{"type":"list","items":[["猪五花肉：1000g（约 2 斤）。",{"type":"em","text":"注：生肉烹饪后缩水脱脂严重，此分量最终出肉量约满足 2-3 人正常饭量。如仅 1 人食用，建议所有食材剂量减半。"}],"油：100-150ml，色拉油、猪油、花生油都可以","姜： 6 片","小葱：约 30g（3-4 根），葱白切段备用","大蒜：约 25g（5-6 瓣），中间切开备用","冰糖：50g（约大拇指甲盖大小的碎单晶冰糖 15 块）。如果上一步炒糖色已经使用了 50g，此处的 50g 为炖煮时二次调味使用，可根据对\"南派甜口\"的接受度调整至 30g。","白砂糖：30g","老抽：15ml","料酒：总量 30ml（其中 20ml 用于前期焯水去腥，10ml 用于后期炖煮提鲜）","凉水：没过食材的量即可，看锅大小准备","开水：没过食材的量即可，看锅大小准备","香叶：4 片","八角：3 个","盐：2-3g","花椒：10g"]}]},{"text":"操作","content":[["建议在此之前查看炒",{"type":"link","text":"糖色","href":"./../../condiment/简易版炒糖色.md"},"教程"],{"type":"list","items":["`猪五花肉`先不切小块，切成能放入锅中的大块（约 5–6cm 宽）即可","`生姜`切片（每片厚度约 3mm ）","`开水`烧开","`凉水`自来水即可","`小葱`小葱白色的部分`葱白`切成小段（小葱最佳，大葱也可以）","`蒜`中间切开，不要拍扁，否则难以捞出以至最后`收汁`时影响味道","请将辅料分为两个\"预备包\"：",[{"type":"strong","text":"A包（去腥用）"},"：2 片姜、2 段葱段。"],[{"type":"strong","text":"B包（炖煮用）"},"：剩下的 4 片姜、葱白、蒜瓣、花椒、八角、香叶，统一放入一个小碗中备用。"],["凉水锅中放入五花肉大块，加入 ",{"type":"strong","text":"20ml 料酒"}," 与 ",{"type":"strong","text":"A包"},"（2 片姜、2 段葱段），煮 15 分钟去掉血腥，捞出来后洗干净；"],["将焯过水的五花肉捞出，稍微放凉（不烫手即可），切成边长约 ",{"type":"strong","text":"3cm × 3cm × 3cm"}," 的正方体块（焯水后肉质收紧，此时切块比生肉时更容易且成品大小更均匀。3cm 切块最终成品约为 2.5cm，是最适宜入口且容易烧透的尺寸）"],["另起锅炒",{"type":"link","text":"糖色","href":"./../../condiment/简易版炒糖色.md"},"，注意：",{"type":"strong","text":"在此菜谱中，请采用其中提到的\"操作 2\"来制作"},"，即在糖液起密集小泡时，迅速将 ",{"type":"strong","text":"B包"},"（生姜、葱白、蒜、花椒、八角、香叶）倒入锅中爆香。"],["爆出香味后（约 5-10 秒内），",{"type":"strong","text":"先不要加开水"},"，而是立刻将焯过水的`五花肉`倒入锅中`大火`翻炒，让肉块均匀裹上糖色并煸炒出油脂。待闻到肉香后，再倒入开水至没过全部肉，盖上锅盖，转中小火炖煮 50 分钟-60 分钟（高压锅则为 40 分钟）；"],["加入 ",{"type":"strong","text":"10ml 料酒"},"；"],"盖上锅盖煮至沸腾后，每隔 25 分钟打开盖子将浮在表面的油和沫捞出；","当水的高度减至肉最高的高度与锅底高度的 3/5 时，转中火，并捞出除肉和水以外的所有辅料，开始收汁；","打开锅盖，待汤汁快没有的时粘稠状出锅（切记不可收干）；"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道红烧肉成菜色泽红亮，肥肉入口即化、瘦肉酥烂不柴，咸中带甜，是典型的南方甜口风味。五花肉提供优质蛋白和丰富的胶原蛋白，香辛料还能去腥暖胃。制作虽需熬糖色与慢炖，但每一步都拆解得清晰易懂，新手跟着操作也能成功，全程约 1.5 小时即可端上桌。"],"title":"南派红烧肉的做法"} +{"no":170,"id":"b85e69a4405a6b2562b776e11f30f4ad","name":"简易红烧肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，请尽量把刀磨的锋利一些。","主料：`大肉`、`鸡蛋`（可选）、`豆皮`（可选）","辅料：`生姜`、`冰糖`、`生抽`、`老抽`、`料酒`、`香叶`、`八角`、`盐`、`水`、`葱`（记得要开水）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人吃。","如果只有 1 人食用，可以考虑食材减半。",{"type":"list","items":["猪五花肉：约 3~4 斤","姜： 6 片","冰糖：15 克（约 7 块）","生抽：10ml","老抽：15ml","料酒：5ml","开水：没过食材的量，需要 600ml-900ml","香叶：3 片","八角：2 个","鹌鹑蛋（可选，没有鹌鹑蛋，可以用同等重量的鸡蛋代替）：0-2 个","豆皮（可选）：0-80g","盐：2-3g"]}]},{"text":"操作","content":[{"type":"heading","text":"原材料准备"},{"type":"list","items":["`猪五花肉`切大块（约 4.5cm ，冷冻半小时至一小时更好切）","`豆皮`切 2cm 的宽度","`生姜`切片（每片厚度约 3mm ）","`水`烧开","`鹌鹑蛋`煮熟并用`叉子`/`牙签`扎孔（尽量多些好入味）","`大葱`大葱白色的部分`葱白`"]},{"type":"heading","text":"开始制作"},{"type":"list","items":["冷水锅中放入切好的`猪五花肉`，加入料酒与葱姜，煮 15 分钟去掉血腥","锅中放入两片`生姜`提味","开中小火后直接加入`五花肉`，不需要放入食用油，每块`五花肉`六个面都煎一下，煎至出油即可","将煎出的油倒出备用，并将`五花肉`推至一边，加入 15g `冰糖`，翻炒至`冰糖`融化；","融化后将五花肉与冰糖炒至融合上色，加入","`生抽` 10ml","`老抽` 15ml","`料酒` 5ml","翻炒至上色；","加入`烧好的开水`炖煮 40 分钟（刀工差的同学切的过大请自觉延长炖煮时间），并放入","`生姜` 2 片","`香叶` 3 片","`八角` 2 个","盖上锅盖煮至沸腾后，加入煮好扎好孔的`鹌鹑蛋`和`豆皮`，开中小火，等待 40 分钟。（中途可适当翻搅防止粘锅）；","打开锅盖，待汤汁快没有的时候开大火收汁（切记不可收干）；","加入 2-3g `盐`，翻炒一下，就可以出锅了。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道家常美味色泽红润油亮，口感软糯，肥而不腻，酱香浓郁，搭配米饭特别过瘾。五花肉提供优质蛋白质和必需脂肪酸，加上鹌鹑蛋或豆皮，营养更全面。做法对新手相当友好，从备料到出锅大约需要 1.5 小时。",{"type":"image","text":"红烧肉成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/4fc0b0a30746ce498da54b6609e6c782.jpg"},{"type":"image","text":"红烧肉成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/70a8bcc62abe00b5b4babcd8f8556548.jpg"}],"title":"简易红烧肉的做法"} +{"no":171,"id":"70be485e6437fb19fc0b6dae15ee98d5","name":"红烧鸡翅","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜鸡翅（推荐选择鸡翅中，肉质更嫩）","姜片（推荐使用生姜，去腥效果更佳）","葱段（推荐使用大葱白部分，香味更浓郁）","大蒜","香叶","八角","干辣椒（可选，不吃辣可省略）","冰糖","黄酒或料酒（二选一即可，黄酒风味更醇厚）","生抽","老抽","盐","白糖","胡椒粉（推荐白胡椒粉，辛辣味较淡）","白芝麻（熟）","小葱花（点缀用）"]}]},{"text":"计算","content":["每次制作前需确定计划做几份，一份够 3-4 人食用。","每份：",{"type":"list","items":["新鲜鸡翅 500g（约 8-10 个，单个鸡翅约 50-60g）","姜片 4-5 片（约 10g，切片厚度约 2mm）","葱段 2-3 段（约 15g，每段长度约 3cm）","大蒜 3-4 瓣（约 15g）","香叶 1 片","八角 1 个","干辣椒 2 个（可选，约 5g，不吃辣可省略）","冰糖 15g（颗粒状冰糖）","黄酒或料酒 35ml","生抽 15ml","老抽 5ml","盐 3g","白糖 2g","胡椒粉 1g","白芝麻 3g","小葱花 5g","食用油 10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["将鸡翅洗净。用刀在鸡翅厚处划三刀，背面扎一刀，便于入味。","如果鸡翅不新鲜，可在打完花刀之后用姜水泡 10-20 分钟。","将 10g 姜片（3-4 片）、15g 葱段（2-3 段）备好；3-4 瓣大蒜（约 15g）用刀拍散（无需剁碎）；1 片香叶、1 个八角、2 个干辣椒（可选）整理好备用。","起锅开火，锅中加入清水没过所有鸡翅，冷水下锅放入处理好的鸡翅，加入 20ml 黄酒或料酒、2 片姜片（约 5g），开大火烧至沸腾，沸腾后保持大火继续煮 2-3 分钟，撇去浮沫。","煮好后将鸡翅捞出，用温水清洗 2 遍，彻底去除血沫，控干水分备用。","另起锅，开火烧热后放入 10-15ml 食用油。","待油温至 5 成热，加入 15g 冰糖，开大火将冰糖熬至完全融化，冰糖融化变色后转小火，继续炒至冰糖呈枣红色，立即放入控干水分的鸡翅，快速翻炒 1-2 分钟，使每只鸡翅均匀裹上糖色。","加入准备好的 1 片香叶、1 个八角、2 个干辣椒（可选）、剩下的 2 片姜片（约 5g）、15g 葱段、拍散的大蒜，继续煸炒 30 秒至香料香味完全释放。","沿锅边淋入 15ml 料酒或黄酒，15ml 生抽，快速翻炒 10 秒。","加入温水（水温约 50-60℃），水量以稍微没过所有鸡翅为准。","加入 5ml 老抽、3g 盐、2g 白糖、1g 胡椒粉，用炒勺轻轻搅拌均匀。","盖上锅盖，开中火烧煮 7-8 分钟。","打开锅盖，用筷子将锅中的香叶、八角、姜片、葱段、大蒜捡出丢弃。","转大火，保持不断翻炒，将汤汁烧至粘稠状态（约 1-2 分钟）。","关火，将鸡翅盛入盘中，淋上锅中剩余的粘稠汤汁。","最后撒上 3g 白芝麻和 5g 小葱花，完成制作。"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果闻着有腥味，可以增加一倍香料用量。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["红烧鸡翅是一道家常下饭菜，咸鲜带甜、色泽红亮，肉质嫩滑易脱骨。鸡翅富含优质蛋白质与胶原蛋白，营养好吸收。制作难度适中，新手按步骤操作也能顺利掌握，从备料到出锅大约需要 40 分钟。"],"title":"红烧鸡翅的做法"} +{"no":172,"id":"5b6ff02c7d2d64a7ecb61a31e2fdedb9","name":"羊排焖面","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["带皮羊排肉","青椒","甜椒","青椒","大葱","花椒","干辣椒","生姜","白砂糖","老抽"]}]},{"text":"计算","content":["1 人份 * 2 顿 = 2 人份",{"type":"list","items":["带皮羊排 500g","青椒，甜椒 各 2 个"]}]},{"text":"操作","content":[{"type":"list","items":["羊肉冷水下锅焯水，水开了之后把血沫撇掉，捞出羊肉。","切好生姜（ 4 片)，放入干辣椒与花椒在碗里备用。","在炒锅加入油。（多一点也没关系）","油热之后，放入白砂糖，给羊肉炒出焦糖色。","羊肉水份炒干之后，放入盐、老抽，以及备好的调味料。","加入清水没过羊肉，大火煮沸之后，让其继续煮 10 分钟，之后小火炖煮 30 分钟。","在此期间，可以和面。和面的量以及操作方法在附加内容里讲解 *（注 1）。","放入青椒，甜椒，大葱，以及面皮进行翻炒。","翻炒均匀之后，即可出锅。"]},"*注 1：可以用超市的面条代替，但是尽量选择宽面。"]},{"text":"附加内容","content":["(和面小指南 之 材料）",{"type":"list","items":["中筋面粉 300 g","盐 3 g","水 180 ml"]},"(和面小指南 之 操作）",{"type":"list","items":["先把材料混合均匀，加水边和边搅拌，然后把面团和到光滑","醒面（ 10 分钟）","再次和面到光滑","醒面（ 5 分钟）","把面团揉成条，切成 6 到 8 个小剂子","抹上油，等待 5 分钟","把面团剂子擀成面皮","放入锅中焖煮 4 分钟（一片一片操作）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"羊排焖面","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9210f848baab056e990fb3eefea60a4f.jpg"},"羊排焖面是一道肉香浓郁、面条筋道的北方家常硬菜，羊排软烂，宽面吸足汤汁，每一口都满足。这道菜有肉有面有菜，一顿饭就能补齐人体所需的蛋白质、碳水和脂肪，营养全面。制作时需要先炖羊排再和面焖面，步骤稍多，更适合有一定下厨经验的朋友尝试，预计全程大约花费一个半小时。"],"title":"羊排焖面的做法"} +{"no":173,"id":"7ffed7f6c3c2501b26b54c48b53e86f8","name":"老妈蹄花","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪蹄（尽量选择猪前蹄：肉多筋多骨头少）","葱","姜","料酒","生抽","白芷","当归（可选）","鸡精","盐","蒜","小米椒","白胡椒粉","生抽","香醋","花椒油","油泼辣子（可选）","白芸豆（没有可用海带）"]}]},{"text":"计算","content":[{"type":"list","items":["猪蹄：3 根","白芸豆：200g","当归：2g","白胡椒粉：5g","姜片：30g","当归：2g","蒜末：8g","鸡精：2g","生抽：25g","葱花：10g"]}]},{"text":"操作","content":[{"type":"heading","text":"开始制作"},{"type":"list","items":["200g 白芸豆提前一晚清水浸泡备用","准备猪前蹄，买菜的时候让师傅从中间劈开，用喷火枪去除毛囊，拿回家清洗","冷水锅中加入猪蹄、大葱段、姜片、料酒，焯水十分钟，撇去浮沫，捞出洗干净备用","高压锅中放入猪蹄、当归、白芷、白胡椒粉、姜片，上汽后压三十分钟，放入白芸豆，再压十分钟，这个时候如果汤底是奶白色，那么恭喜是正确的（如果中途需要加水，只能加热水）"]},{"type":"image","text":"老妈蹄花-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cc7135a1b6d0a7bba1456e6ae513b623.jpg"},{"type":"list","items":["揭盖后加入盐、鸡精、葱花调味","调制灵魂汁子：放入葱、蒜、小米椒，白胡椒粉、生抽、香醋、油泼辣子、花椒油、猪蹄原汤\n![老妈蹄花-预览图-3](./result2.jpg)","灵魂汁子，浇给"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"result 3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/49d9b7495faed6272ae1c99b5a5b278e.jpg"},"老妈蹄花汤色奶白，猪蹄软烂脱骨，口感细腻，配上酸辣蘸汁十分开胃，是经典的川式家常菜。猪蹄富含胶原蛋白，白芸豆增添绵密口感，营养丰富。操作需要高压锅和提前浸泡，对新手有一定挑战，但按步骤来做不难掌握。含浸泡和压煮，全程大约需要 2 小时（不含提前一晚浸泡白芸豆的时间）。"],"title":"老妈蹄花的做法"} +{"no":174,"id":"5926b2ccdd1b1b1176a442892cca75c5","name":"老式锅包肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪通脊肉","大葱","姜","蒜","胡萝卜（可无）","香菜","白醋（建议使用 9 度的醋，这样才会有较为突出的老式锅包肉特有的醋香）","白糖","料酒","盐","味精","土豆淀粉","中筋面粉","小苏打","白熟芝麻（可无）","食用油"]}]},{"text":"计算","content":["每份（约 2 人份）：",{"type":"list","items":["猪通脊肉 300g","料酒 5ml","大葱 50g","姜 30g","蒜 3-4 瓣","胡萝卜 10g（可无）","香菜 10g","小苏打 5g（可无）","盐 5g","生抽 4g","白醋 55g","白糖 65g","玉米淀粉 1.5g（可用土豆淀粉代替）","方法一：土豆淀粉 170g","方法二：土豆淀粉 210g 和 中筋面粉 70g","食用油 1000ml（用于炸制）","白熟芝麻 5g（可无）"]}]},{"text":"操作","content":[{"type":"list","items":[[{"type":"strong","text":"处理猪肉"},"："],"将猪通脊肉切成厚度 8mm 的均匀肉片，去除白色筋膜。","用清水冲洗肉片，去除血水。","可选：加入小苏打 5g，抓匀，静置 5 分钟。","用清水冲洗 1-2 次，去除多余小苏打。",[{"type":"strong","text":"腌制肉片"},"："],"在肉片中加入盐 3g、料酒 5ml，拌匀，腌制 15 分钟。",[{"type":"strong","text":"挂浆"},"："],[{"type":"strong","text":"方法一（推荐）"},"："],"将土豆淀粉 170g 加入过量清水，搅匀，静置 60 分钟，等待淀粉沉降分层。","倒出上层全部的的清水，保留底部淀粉浆（形如非牛顿流体）。","放入肉片，放入 5ml 清水，放入 3ml 食用油，搅拌均匀。",[{"type":"strong","text":"方法二"},"："],"将土豆淀粉 210g 和中筋面粉 70g 混合。","少量多次加入清水，搅拌至酸奶状，提起可拉丝，浆糊能在盆中堆积。","加入食用油 10ml，小苏打 1g，搅拌均匀。","将腌制好的肉片放入浆糊中，拌匀，使每片肉均匀裹上浆。",[{"type":"strong","text":"调制糖醋汁"},"："],"混合白糖 65g、白醋 55g、生抽 4g、盐 2g，搅拌均匀，备用。","可选：水 4g、玉米淀粉 1.5g，用于糖醋汁更加粘稠。",[{"type":"strong","text":"准备配菜"},"："],"大葱、姜、胡萝卜切丝，香菜切段，蒜切片。",[{"type":"strong","text":"炸制肉片"},"："],[{"type":"strong","text":"第一次炸制"},"："],"锅中加入食用油，加热至 170℃（六成热）。","将肉片逐片放入油中，炸至表面定型，表面挂浆不粘筷子，肉上浮，颜色浅黄，约 30 秒（取决于肉片大小），捞出备用。",[{"type":"strong","text":"第二次炸制"},"："],"油温升至 200℃（七成热）。","将所有肉片放入油中，炸至外壳金黄酥脆，约 30 秒，捞出备用。",[{"type":"strong","text":"第三次炸制（可选）"},"："],"油温升至 220℃（八成热）。","将肉片快速复炸，直到能看到肉片黄里透红，约 30 秒（取决于油温维持能力），增强酥脆度，捞出沥油。",[{"type":"strong","text":"炒制"},"："],"锅中留 20ml 底油， 倒入调好的糖醋汁，大火加热至沸腾，熬至汤汁粘稠，约 30-60 秒。","可选：盛出 1/2 的糖醋汁，可以让后面翻炒更加方便","放入炸好的肉片、葱丝、蒜片、胡萝卜丝、香菜段，浇上前面盛出的糖醋汁，快速翻炒 3 次，使汤汁均匀裹在肉片上。",[{"type":"strong","text":"出锅装盘"},"："],"将锅包肉盛入盘中，撒上白熟芝麻（可无），即可上桌。"]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"注意事项"},"："],"肉片厚度应为 8mm，过厚过薄都会影响口感。","炸制时控制油温，避免外壳过深或不酥脆，这点非常重要。","熬糖醋汁时，注意熬至粘稠但不结块，避免变成糖浆。",[{"type":"strong","text":"参考资料"},"："],[{"type":"link","text":"老饭骨版本","href":"https://www.bilibili.com/video/BV19F411b7ME"}],[{"type":"link","text":"老东北美食版本","href":"https://www.bilibili.com/video/BV1wa4y1C7Cd"}],[{"type":"link","text":"村驴版本","href":"https://www.bilibili.com/video/BV1xy411i7Mi"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["锅包肉是东北经典名菜，起源于哈尔滨道台府，以白醋调出鲜明酸香，外壳酥脆、肉片滑嫩，酸甜爽口。猪肉提供优质蛋白质，搭配葱姜等蔬菜开胃解腻。这道菜需要掌握挂浆、油温和复炸技巧，烹饪难度中等偏上，新手需要耐心练习。从腌肉、调糊到炸制出锅，预计制作时长约 90 分钟。",{"type":"image","text":"老式锅包肉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/fd94c6a23a4fcb84d96f278ca841efc3.jpg"}],"title":"老式锅包肉的做法"} +{"no":175,"id":"c1b5c75350894651b40387f026277b84","name":"肉饼炖蛋","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪肉末","鸡蛋","料酒","生抽","白胡椒粉","芝麻香油"]}]},{"text":"计算","content":[{"type":"list","items":["猪肉末 300g","鸡蛋 2 个","料酒 10ml","生抽 20ml","白胡椒粉 5g","芝麻香油 10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["在碗中加入猪肉末、料酒、生抽、白胡椒粉、鸡蛋和芝麻香油，搅拌均匀。","将调好味的猪肉末铺在盘子里，肉末中间用勺子挖一个洞，往洞中打入 1 个鸡蛋。","锅中加水至 1/4 高度，水烧开后，将盘子放入锅中，盖上锅盖，蒸 15 分钟。"]}]},{"text":"附加内容","content":[{"type":"list","items":["在取出肉饼炖蛋时，注意盘子很烫，请小心操作。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["肉饼炖蛋是一道咸鲜滑嫩的传统家常菜，肉饼吸饱了酱汁，鸡蛋卧在其中，口感软嫩又下饭。它富含优质蛋白质和多种氨基酸，能很好地补充体力。做法十分简单，对厨房新手非常友好，从备料到出锅大约只需要 20 分钟。"],"title":"肉饼炖蛋的做法"} +{"no":176,"id":"462fd43f3f05297684b6bc9a8bd40bc2","name":"腐乳肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["带皮五花肉","红腐乳（推荐咸亨牌玫瑰腐乳）","冰糖","老抽","料酒","香葱（可选）","生姜","清水","食用油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份大约够 2 个人吃。","每份：",{"type":"list","items":["带皮五花肉 400 g","红腐乳 30 g（约 2 块）","腐乳汁 15 ml","冰糖 25 g","老抽 5 ml","料酒 15 ml","葱白 15 g","葱花 5 g","生姜 10 g","清水 500 ml","食用油 10 ml"]}]},{"text":"操作","content":[{"type":"list","items":["五花肉切成长宽 2.5 cm 的小块","冷水放料酒姜片，五花肉放入开火慢慢加入到水沸腾后捞出","玫瑰腐乳块和腐乳汁碾成泥，加冰糖、老抽调成酱汁","热锅冷油爆香葱姜，下肉块煸到金黄","倒入腐乳酱炒匀加热水焖煮","小火慢炖 40 分钟","大火收汁，看到汤汁冒浓稠鱼眼泡时关火"]}]},{"text":"附加内容","content":[{"type":"list","items":["建议用单晶冰糖","腐乳自带咸鲜，不用额外放盐","大火收汁时要不断晃动锅体避免粘底",["参考资料：",{"type":"link","text":"【步骤图】腐乳肉的做法_腐乳肉的做法步骤_菜谱_下厨房","href":"https://www.xiachufang.com/recipe/102507/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道经典的江南家常菜，五花肉与红腐乳同炖，色泽红亮如琥珀，肉质酥烂到入口即化，咸甜交织的酒香与豆香在舌尖层层展开。富含优质蛋白质和 B 族维生素，经慢火煨煮后更易消化。制作流程需要耐心把控火候和收汁，对新手来说有一定挑战，预计制作时长约 1 小时。"],"title":"腐乳肉的做法"} +{"no":177,"id":"be47373db52d86f1f5db88cbb10c5022","name":"芥末罗氏虾","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["罗氏虾","蒜","青芥末","生抽","生粉","胡椒粉","白糖","蚝油","盐","小米辣（不吃辣可不放或替换成红菜椒）","黄油","食用油"]}]},{"text":"计算","content":["每份（约 2 人份）：",{"type":"list","items":["罗氏虾 250g","蒜 1-2 个","青芥末 20g，用于碗汁","生粉 10g，用于碗汁","生抽 30g，用于碗汁","胡椒粉 5g，用于碗汁","白糖 3g，用于碗汁","蚝油 15g，用于碗汁","盐 3g，用于碗汁","小米辣 1-2 个","黄油 20g","食用油 80ml"]}]},{"text":"操作","content":[{"type":"list","items":[[{"type":"strong","text":"处理虾"},"："],"将虾从背部切开，去除虾线和沙袋，也可从腹部切开，炸出来会胀开，成菜比较漂亮","用清水洗干净，控干水分后可拍上生粉，也可不拍",[{"type":"strong","text":"蒜蓉及碗汁处理"},"："],"将 2 颗大蒜切成蒜末","准备碗汁，放入生抽、蚝油、白糖、胡椒粉、盐，依据个人口味挤入芥末，加清水稀释后加入生粉化开",[{"type":"strong","text":"炒制过程"},"："],"锅热倒入食用油，大概能覆盖锅底","放入控干水分的罗氏虾，慢慢煎制","虾油煎出来后（表现为锅中出现大量气泡），加入准备好的蒜蓉及小米辣","闻到蒜蓉的香味后，加入黄油","黄油融化后翻拌均匀，加入准备好的碗汁","盖锅盖焖煮 2 分钟汤汁浓稠后出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"注意事项"},"："],"黄油入锅后不宜炸制太久，融化翻拌均匀即可烹入碗汁"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"芥末罗氏虾成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/35d360a2922d0d9fda23ef6e82e4fd26.jpg"},"这道菜鲜香微辣，芥末风味浓郁，虾肉紧实弹嫩，是一道快手家常海鲜菜。虾本身富含优质蛋白和钙，脂肪含量低，搭配芥末开胃解腻。中等难度，只要按步骤调制碗汁、控制火候，新手也能较快上手，全程约需 30 分钟。"],"title":"芥末罗氏虾的做法"} +{"no":178,"id":"7052cd363974e0eea93519c4ce48d2ba","name":"茭白炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茭白","瘦肉","淀粉","食用油","鸡精","姜","蒜","料酒","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["茭白 2 根","瘦肉 100 g","淀粉 15 g","食用油 30 ml","鸡精 5 g","姜 1 片","蒜 1 个","料酒 5 ml","盐 2 g"]}]},{"text":"操作","content":[{"type":"heading","text":"准备"},{"type":"list","items":["茭白切片，每片厚度 0.5 cm","瘦肉切条，厚度 0.3-0.5 cm，加入料酒、生粉、盐、水搅拌","姜切片、蒜头剁碎"]},{"type":"heading","text":"制作"},{"type":"list","items":["起锅水烧开，放入茭白，水煮 60-90 S 后取出沥干","起锅，倒入 15 ml 油，倒入瘦肉，反复翻炒 60 S 取出","起锅，倒入 15 ml 油，倒入姜、蒜翻炒 30S，加入茭白继续翻炒 30 S","继续加入瘦肉翻炒 60 S，加入 20 ml 水，加入盐、鸡精后翻炒 60S 出锅"]},{"type":"image","text":"茭白炒肉-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/88b57f2c71b1d19300fe7be247cbd562.jpeg"},{"type":"image","text":"茭白炒肉-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/1392bf95b7d242dcf124ddb124f2dba4.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["最后一个步骤，可以考虑加蚝油、生抽代替盐上色"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["茭白炒肉是一道家常快手菜，口感鲜嫩爽脆，咸鲜适口，属于典型的江南家常风味。茭白富含膳食纤维和多种维生素，搭配瘦肉提供优质蛋白，荤素搭配均衡营养。烹饪难度中等，新手稍加练习即可掌握，预计制作时长约 20 分钟。"],"title":"茭白炒肉的做法"} +{"no":179,"id":"bc08e1cbaabeb23df541221abc883c2b","name":"荔枝肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["瘦肉","凤梨","鸡蛋","食用油","白砂糖","淀粉","生抽","鸡精","姜末","芝麻","番茄酱","香醋"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜香菇 2 朵","蟹味菇 30 g","瘦肉 150 g","凤梨 100 g","鸡蛋 1 个","食用油 500 ml","白砂糖 5 g","淀粉 100 g","生抽 5 ml","鸡精 5 g","姜末 5 g","芝麻 2 g","番茄酱 20 g","香醋 2 ml"]}]},{"text":"操作","content":[{"type":"list","items":["瘦肉切块（每块 2-3 cm ），放入大碗中，加入鸡蛋 1 个 、生粉 50 g 、生抽 3 ml 、鸡精 2 g","充分搅拌,直至生粉包裹住瘦肉块（太稀则继续加生粉，太干则加水），然后加入 5 ml 油，在充分搅拌后备用","在准备一个碗，加入番茄酱、鸡精 3 g 、生抽 2 ml 、姜末、白砂糖、生粉 10 g \\香醋、凉水 200 ml ,充分搅拌后备用","切一个凤梨, 准备 6 个 （每个 1.5-2 cm）凤梨块","起锅烧油，倒入 500 ml 油，一直烧油直到听到油炸声","将瘦肉一个一个放入锅中（切记不可以整碗倒入），保证每个肉不要粘在一起","全部放入瘦肉后，每 30 S 用勺子来回两面翻转瘦肉块，直至瘦肉块表面金黄","取出瘦肉，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用","起锅，倒入汤汁，30 S 后倒入瘦肉块、凤梨块，充分翻炒后 出锅","摆上芝麻"]},{"type":"image","text":"荔枝肉-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3a0e072dd2ce0b541960cd6703fcf7fb.jpeg"},{"type":"image","text":"荔枝肉-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5e0c9f70c40224bbee90a40519a77fc9.jpeg"},{"type":"image","text":"荔枝肉-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5bc615e986c7f66421b15b42b82e10ce.jpeg"},{"type":"image","text":"荔枝肉-预览图-4","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/157fc3d4921ead61f0db99d6fe58b8fb.jpeg"},{"type":"image","text":"荔枝肉-预览图-5","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/1e7b4aec0cb71a4a40edfaa0dd7db7b3.jpeg"},{"type":"image","text":"荔枝肉-预览图-6","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e1cea45c70dab8bbb903bd4d85d3b477.jpeg"},{"type":"image","text":"荔枝肉-预览图-7","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/59c18bfc81c8a9aaa5c0a4034f8b1909.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨","闽菜以甜为主，如果吃不惯的可以放弃白糖","可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["荔枝肉是一道酸甜酥香的福州传统闽菜，外焦里嫩的肉块裹着红亮的酱汁，搭配水果添入清爽果香。猪瘦肉富含优质蛋白质，凤梨含有膳食纤维和维生素，能帮助开胃解腻。制作过程需要切肉、挂糊和两次油炸，略有挑战但步骤明确，适合有一定下厨基础的美食爱好者尝试，大约 45 分钟就能端上餐桌。"],"title":"荔枝肉的做法"} +{"no":180,"id":"c2e6c7e6f46de231e80114f338e122d7","name":"荷兰豆炒腊肠","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["荷兰豆","腊肠","生抽","食用油"]}]},{"text":"计算","content":["下面是一人份。","每份：",{"type":"list","items":["荷兰豆大约 50 个","腊肠约 100 g","食用油 10ml","生抽 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["把荷兰豆去掉蒂，有时间的也可以同时把尾部去掉","买腊肠之前可以问老板是生的还是熟的，如果是生的，需要提前蒸一下，如果是熟的可以直接使用","把荷兰豆清洗一下，然后焯一下水，大概 45s，荷兰豆焯至变色即可，捞出过凉水备用","热锅，锅内放入大约 10ml 食用油。等待 10 秒让油温升高",["放入腊肠，保持翻炒至腊肠",{"type":"em","text":"微微卷边"},"，注意这里一定要",{"type":"strong","text":"保持小火"},"，小到不能小的那种，不然容易糊"],"放入荷兰豆，转为中大火，翻炒 30s 放入生抽，接着再翻炒 20-30s 即可\n![荷兰豆炒腊肠](./2.png)"]}]},{"text":"附加内容","content":[{"type":"list","items":["在制作过程中没有放盐，是因为腊肠本身会有一些味道，同时生抽也会有一些咸味。","腊肠虽然味道不错，但属于不太健康的食物，建议少放。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"荷兰豆炒腊肠","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/b9604fda628baef36a5dc9d789477265.png"},"荷兰豆炒腊肠是一道清爽咸香的家常小炒，腊肠的油脂润着翠绿的荷兰豆，口感脆嫩不腻。荷兰豆富含优质蛋白质和多种维生素，有助于增强机体抗病能力。做法简单，几乎不需要刀工，初学者也能快速上手，从备料到出锅大约只需 15 分钟。"],"title":"荷兰豆炒腊肠的做法"} +{"no":181,"id":"f9529dbaf16ed1741b9c71c71a5b2489","name":"萝卜炖羊排","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["羊排","白萝卜","大葱","花椒","白芷（可选）","姜","料酒或者黄酒","食用盐","冰糖","水"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["羊排 400g","白萝卜一根","大葱一根","花椒 10 粒","姜 10g ，一般买一头姜，从中切大约 4 片即可","料酒或者黄酒 30ml-40ml","食用盐 10g","冰糖 2-4 粒","水：没过食材的量，需要 1000ml"]}]},{"text":"操作","content":[{"type":"list","items":["萝卜去皮、滚刀切成 3-5cm 的大块，备用","羊排在购买时可以让卖家切好，因为家用刀一般难以切动，备用","羊肉冷水下锅，加入一半的料酒，一半的葱姜，煮 10 分钟去掉血腥，（可选）把焯的过程中出现的血沫子可以用勺子盛出来","另起一锅冷水，放入切好的白萝卜，放入一半的冰糖，等水开后煮 5 分钟去掉白萝卜的辣味","盛出来焯好的羊排，放入高压锅中，加水没过所有食材后再增加大约 300ml 的水","将剩余的葱姜料酒，花椒，冰糖，白芷（可选），盐放入锅中，盖锅等待上汽后计时，中火炖大约 15 分钟。","如没有高压锅，则放入普通锅中，炖大约 40 分钟到 1 小时。","关火，等待高压锅放气完毕，开盖，加入之前焯好的萝卜，调味，加入 3-10g 的食盐或者水，品尝汤的咸淡，","再开火，中火，高压锅上汽再炖 10 分钟，普通锅盖盖再炖 20 分钟","关火，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道汤菜清鲜不腻，羊肉软烂入味，萝卜饱吸汤汁后甘甜绵糯，是北方冬季常见的家常暖身菜。羊肉富含优质蛋白和铁，萝卜含有维生素与膳食纤维，两者搭配温补脾胃、驱寒助消化。虽然需经焯水去腥和两次炖煮，但步骤清晰易循，新手也能顺利上手。整体制作大约需要两小时，若用高压锅可缩短至大约一 小时。"],"title":"萝卜炖羊排的做法"} +{"no":182,"id":"b80cf09bf654400e8f7da64fea238e0b","name":"蒜苔炒肉末","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["五花肉薄片","蒜苔","食用盐","生抽","食用油","蒜瓣"]}]},{"text":"计算","content":["1 人食用版本",{"type":"list","items":["蒜苔 1 扎（每扎蒜苔约 190g）","五花肉薄片 4 片（约 20g）","食用油 10ml","蒜瓣 2 瓣","生抽 15ml","食盐 2g"]}]},{"text":"操作","content":[{"type":"list","items":["蒜苔切成 5cm 小段，备用","五花肉切成 5mm * 5cm 丝状，备用","蒜瓣拍碎切成末，备用","热锅，锅内放入 10ml 食用油。等待 10 秒让油温升高",["放入蒜末，中火翻炒 ",{"type":"strong","text":"10 秒"}," 将蒜末炒出香味"],["放入五花肉和 5ml 生抽，中火翻炒 ",{"type":"strong","text":"30 秒"}," 将肉炒熟并上色"],["将蒜苔放入锅内并加入 10ml 生抽，翻炒 ",{"type":"strong","text":"30 秒"}],["锅内加入 20g 水，中火翻炒 ",{"type":"strong","text":"5 分钟"}," 将蒜苔炒至稍稍变软"],["最后加入 2g 食盐，中火翻炒 ",{"type":"strong","text":"30 秒"},"，即可出锅装盘"]]}]},{"text":"附加内容","content":[{"type":"list","items":["加入食盐前可尝一下咸淡，自行决定是否增减盐量","选用五花肉薄片是因为切肉简单且不用腌制即可入味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒜苔炒肉末是北方家常菜，咸鲜脆嫩，蒜香浓郁。蒜苔富含膳食纤维和维生素，五花肉提供蛋白质，荤素搭配均衡。做法简单，备料轻松，新手也能快速上手。从切配到出锅大约只需 10 分钟。"],"title":"蒜苔炒肉末的做法"} +{"no":183,"id":"364ee1415abf9bd244bb3a2b084472dd","name":"虎皮肘子","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪前肘","食用植物油","冰糖","盐","老抽","生抽","白醋","香叶","肉桂皮","豆蔻","花椒","大料","淀粉","葱","姜","蒜","水","料酒"]}]},{"text":"计算","content":[{"type":"list","items":["1 汤匙 = 15ml","1 茶匙 = 5ml"]},"| 原料 | 数量 | 单位 |\n| - | - | - |\n| 猪前肘 | 1 | 个 |\n| 食用植物油 | 1 | 桶 |\n| 冰糖 | 5 | 桶 |\n| 盐 | 1-2 | 茶匙 |\n| 老抽 | 1 | 茶匙 |\n| 生抽 | 1 | 汤匙 |\n| 白醋 | 1 | 汤匙 |\n| 香叶 | 3 | 片 |\n| 肉桂皮 | 2-3 | 克 |\n| 豆蔻 | 3 | 个 |\n| 花椒 | 8-12 | 个 |\n| 大料 | 2-4 | 个 |\n| 淀粉 | 1 | 汤匙 |\n| 葱 | 2 | 棵 |\n| 姜 | 6 | 克 |\n| 蒜 | 6 | 粒 |\n| 料酒 | 2 | 汤匙 |"]},{"text":"操作","content":[{"type":"heading","text":"预处理"},{"type":"list","items":["猪肘解冻后水泡 1 小时去除血水。",["如有火焰喷枪，则使用火焰喷枪灼烧",{"type":"strong","text":"猪肘皮"},"表面至",{"type":"strong","text":"棕黑色"},"以去除猪毛，破坏汗腺。注意不要长时间炙烤同一个位置以避免烧焦，当猪肘皮几乎完全呈现棕黑色时则停止灼烧。"],"如无火焰喷枪，将铁锅烧至 200 以上，将猪肘直接放入锅内，用锅铲或筷子使猪肘皮充分接触铁锅表面，当猪肘皮与铁锅接触位置呈现出棕色时，更换位置继续烫猪肘皮，直到整个猪肘被充分烫过。注意再次过程中注意铁锅温度，不要使铁锅红热。","使用清洁球在水中刷洗猪肘，将其表面烧焦的部分去除。刷洗结束后，猪肘再次呈现出未被灼烧前的状态。","将猪肘置于铁锅中，加尽量多的冷水，具体视铁锅深度与猪肘大小而定，在保证可以拿得动铁锅及其内容物的情况下，能浸没猪肘 3/4 以上为最佳。"]},{"type":"heading","text":"去腥"},{"type":"list","items":["取 1 棵葱的葱白，分成 3 段，放入锅中。","取 3 粒蒜，分别用刀身拍扁，放入锅中。","取 3 克姜，放入锅中。","将 2 汤匙料酒加入锅中。","锅中水烧开后，等待五分钟，随后将猪肘取出，捡出锅中所有配料，更换容器保留所有肉汤备用。"]},{"type":"heading","text":"油炸"},{"type":"list","items":["向锅中加入冷油，以之前水量为参考，能浸没猪肘 3/5 以上为佳，开中火加热。",["当",{"type":"link","text":"油温","href":"tips/advanced/油温判断技巧.md"},"达到五成时，转为小火，放入猪肘油炸。"],"在油炸过程中烹饪者应注意人身安全。","在油炸过程中，使用锅铲或其他耐高温厨具将锅中的油均匀淋到猪肘未被浸没的部分，如果条件允许应以 3 分钟的间隔翻转猪肘，使其油炸均匀。","油炸过程持续大约 20 分钟，当观察到猪肘皮已经全部呈现出浅棕色，而瘦肉部分已经微焦，则可捞出备用。","炸制完后的油可用于制作其他油炸类食物，但注意不要使用太多次。"]},{"type":"heading","text":"炒糖色"},{"type":"list","items":[[{"type":"link","text":"炒糖色","href":"../../tips/advanced/糖色的炒制.md"},"200ml 备用。"]]},{"type":"heading","text":"炖煮"},{"type":"list","items":["将猪肘加入高压锅内，加入所有肉汤、糖色、香叶、肉桂皮、豆蔻、花椒、大料、老抽、生抽、白醋。如果喜欢甜口，可以再额外加入 2-3 克冰糖。","取 1 棵葱的葱白，分成 3 段，放入锅中。","取 3 粒蒜，分别用刀身拍扁，放入锅中。","取 3 克姜，放入锅中。","盖上锅盖，加压炖煮 40 分钟。"]},{"type":"heading","text":"收汁"},{"type":"list","items":["在炖煮期间调制水淀粉。取碗 1 个，加入 1 汤匙淀粉，100ml 水，搅拌使其成为白色悬浊液","炖煮时间结束后，打开高压锅锅盖，捡出锅中所有的配料，只保留猪肘。","将高压锅中剩余的肉汤转移至铁锅内，猪肘转移至盘子或盆内","将铁锅置于灶台上，开大火。在收汁过程中可以用筷子头蘸取锅内汤汁判断咸淡，并根据口味添加盐。注意，汤汁多的时候味道会比汤汁少的时候味道更淡，加入盐时需要考虑这一点。","当肉汤沸腾时，注意观察剩余肉汤余量","当剩余肉汤少于原肉汤体积的 1/2 时，再次搅拌之前调制好的水淀粉，并加入一半","等待肉汤沸腾，加入剩下的一半","等待肉汤沸腾，沸腾后等待 1-2 分钟关火，此时锅内的肉汤呈红棕色粘稠状","用汤匙舀起肉汤均匀地淋在猪肘上，尽量使猪肘的每一处都淋到汤汁。如果在猪肘被完全淋到前汤汁已经用完则可直接上桌，否则剩余汤汁不需要再淋，可直接上桌。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考资料：",{"type":"link","text":"Bilibili老饭骨的视频教程","href":"https://www.bilibili.com/video/BV1P4421c7s5"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜成品色泽红亮，肘皮呈现诱人的虎皮纹路，口感软烂入味，肥而不腻，瘦肉松软，属于传统中式宴客大菜。猪肘富含胶原蛋白和优质蛋白，经过长时间炖煮后更易吸收，对皮肤和关节有一定滋养效果。制作过程包含烧皮、油炸、炒糖色和高压炖煮等多个步骤，对新手来说挑战较大，建议有一定烹饪基础再尝试。从预处理到上桌，预计总耗时约 2.5 小时。"],"title":"虎皮肘子的做法"} +{"no":184,"id":"8402a0fbcac8ea0ac287391849457eb9","name":"蚂蚁上树","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["红薯粉丝","猪肉末（或牛肉末）","郫县豆瓣酱","生抽","老抽","食用油","蒜末、姜末","小葱（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["红薯粉丝 80g（干重）","猪肉末 150g","郫县豆瓣酱 15g","生抽 10ml","老抽 5ml","食用油 10ml","蒜末 10g","姜末 5g","清水 300ml（用于煮粉丝）"]}]},{"text":"操作","content":[{"type":"list","items":["红薯粉丝提前泡软，泡水时间为 20 分钟，备用","将蒜、姜分别剁碎，备用","锅烧热，加入 10ml 食用油，加入蒜末、姜末炒香",["加入猪肉末翻炒至",{"type":"strong","text":"肉色发白且微微出油"}],["加入郫县豆瓣酱，炒至",{"type":"strong","text":"红油析出"}],"加入生抽和老抽，翻炒均匀","倒入 300ml 清水，煮沸","放入泡软沥干的粉丝，用筷子轻轻拨动防止粘连",["中小火煮约 5 分钟，直至粉丝",{"type":"strong","text":"完全吸收汤汁"},"、呈现微微收干状态"],"依据口味可撒入小葱末，关火装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["粉丝不建议煮太久，易断且口感变差；若时间过长汤汁应适当减少","郫县豆瓣酱含盐量较高，可根据口味酌情减少生抽用量","可加入 0.5g 白胡椒粉调味，风味更佳"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蚂蚁上树是一道经典的川味家常菜，咸香微辣，粉丝软滑吸汁，肉末细嫩鲜香。以红薯粉丝和肉末为主料，富含碳水化合物与蛋白质，能快速补充能量。制作难度中等，步骤清晰，对新手比较友好，全程约需 20 分钟即可完成。"],"title":"蚂蚁上树的做法"} +{"no":185,"id":"cff0989fa3b06bd88e3c758c37f36f86","name":"血浆鸭","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲜仔鸭肉","鲜鸭血（宰杀鸭子时加醋接鸭血，用筷子顺时针搅拌防凝固）","姜","蒜仔","葱","辣椒","酒（或者白酒、啤酒、米酒皆可）","生抽","料酒","盐","鸡精"]}]},{"text":"计算","content":["每份（建议 2-4 人份）：",{"type":"list","items":["鲜仔鸭肉 2000g","鲜鸭血 250ml","姜 6 片 （根据个人吃辣喜好程度可多放 1-3 片姜）","蒜仔 6 瓣","香葱 2 根，切好备用","辣椒 1000g（根据个人吃辣喜好程度可选青椒，线椒，美人椒等，喜欢吃辣可增加 5-8 个小米辣或朝天椒，切好备用）","酒（任选其一）：","高度白酒 50ml + 水 150ml","啤酒 200ml","米酒 200ml","生抽 10ml","料酒 30ml","盐 8g","鸡精 5g"]}]},{"text":"操作","content":[{"type":"list","items":["鲜仔鸭肉切成约 3cm 小块，加料酒、姜片，去除血水。","炒锅烧热，放入约 100ml 食用油，大火待油烧开，放入腌制好的鲜鸭肉，不断翻炒。","待鸭肉完全变色（肉眼可见泛白），放入酒，再加入 200ml 开水，刚好淹没鸭肉即可，盖上锅盖中火煮 15 分钟。","水开之后，打开锅盖放入姜蒜，翻炒一遍，盖上锅盖持续加热 10 分钟。","打开锅盖放入辣椒，不断翻炒，待至肉眼可见辣椒炒软，放入鲜鸭血，此时需要不断翻炒，确保每块鸭肉和每片辣椒都有鸭血的浸润（此乃血浆鸭的精髓）。","翻炒至肉眼可见鸭血均为黑色，加入盐，鸡精，香葱，（喜欢食用山胡椒油的朋友也可以在此时放入 3-6 滴山胡椒油）再次翻炒一到二次即可。","出锅盛盘，上桌食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察水位线，调整炉火大小，以防水烧干粘锅。","放入鲜鸭血时，需要不断翻炒搅拌，防止鸭血抱团凝固成块。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"血浆鸭(特辣)","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/7aab9b0c3913f5420b86480ba36850a6.jpg"},{"type":"image","text":"血浆鸭(微辣)","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/b0c123257d1b517ebb443c3ad194e7d4.jpg"},"血浆鸭是一道湖南武冈传统名菜，鸭肉香酥脆嫩，浸透醋血后连姜和辣椒都变得甜净不辣。鸭肉与鸭血提供优质蛋白和铁质，适合补血养身。制作步骤较多，需要留意火候和翻炒，但跟着步骤操作，初学者也能在 大约 2 小时完成。"],"title":"血浆鸭的做法"} +{"no":186,"id":"899be550fe74b22020f323a6e6e78c89","name":"西红柿土豆炖牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","小料","葱","姜","料酒","花椒","八角","香叶","白糖 or 冰糖","酱油（可选）","老抽","黑胡椒粉（或白胡椒粉）","土豆","西红柿","洋葱"]}]},{"text":"计算","content":[{"type":"list","items":["牛肉 500-700g","小料","葱一根，姜四片，料酒","花椒 3g","八角一个（半）","香叶两片","油 15ml （若用牛腩可根据喜好减少为 10ml）","调味品","白糖 or 冰糖","酱油（千禾酿造生抽无添加），老抽","黑胡椒粉（白的也行）2g","土豆两三个（看喜好，锅能盛了为准）","西红柿拳头大小中等个头两三个","比拳头大一点的洋葱一个"]}]},{"text":"操作","content":[{"type":"list","items":["备菜:","土豆去皮、切成 5cm 大块，备用","西红柿切十字花刀，开水烫后去皮，把中间的芯去掉，切 3cm 小块备用","葱切 4g 的葱花出来，剩下的掰成 5-8cm 大段","牛肉泡凉水半小时去血水，或凉水下锅煮至表面变白捞出，期间撇去浮末","洋葱切 0.5-1cm 小粒","制作","全程中火","凉水没过牛肉，放入高压锅，放入葱段，姜片，放入 20g 料酒，上汽压 20 分钟","取出牛肉后，切 5cm 大块，挑出姜，汤盛到一个大碗里一会炖煮用","倒油，油四到五成热以后下花椒八角香叶，出香味之后糊之前挑出不用","下入牛肉，葱姜，炒香，炒多久都无所谓，看着有点要糊可以舀 10ml 汤，此下同理","炒香后加入生抽 15ml，料酒 15ml，胡椒粉，5-10g 番茄膏番茄酱或一个番茄罐头，加入洋葱炒至透明","（可选）可以加一点点盐使洋葱出水不容易糊，不要加太多，后面再调味","加入西红柿炒至西红柿化开软烂，倒入剩下的汤","炖煮","中火开锅后，全程小火","出锅前 30-40 分钟 加土豆并调味","依据个人口味边尝边加糖盐，合适为止","筷子戳牛肉软烂后出锅！"]}]},{"text":"附加内容","content":[{"type":"list","items":["炖煮时保证汤加入的时候是温热的","炖煮时不要扣盖否则土豆会烂","炖煮时时不时翻动避免糊底","砂锅炖煮会更好吃，可以在炒锅里炒完倒到煮锅里炖，如果用砂锅开锅之前不要用大火避免裂开","酱油总量不要太多，汤汁浓缩的时候会变咸，稀的时候稍微淡点没事，炖煮时候觉得不够也可以再加酱油","不要用鸡精味精，会抢夺牛肉的鲜味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"西红柿土豆炖牛肉-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/754bb50a73f3d71353fcbcfbef962ef6.png"},"一道家常炖菜，酸甜开胃，汤汁浓郁，牛肉软烂，土豆绵密。牛肉提供优质蛋白，西红柿富含番茄红素，搭配土豆和洋葱，营养均衡。操作简单，无需复杂技巧，新手也能轻松上手。从备菜到出锅大约需要 1 至 1.5 小时。"],"title":"西红柿土豆炖牛肉的做法"} +{"no":187,"id":"92f71f1c3fa9883fdae0ad2a0e0813cb","name":"西红柿牛腩","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","牛腩","燃气灶（西红柿去皮用）","高压锅/砂锅/普通铝锅（铁锅）","2cm 两段葱段、两片姜片，葱花、姜各 10g","生抽、白胡椒粉，白糖，料/黄酒，八角三小片","牛腩（挑选肥瘦相间的口感比较好）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["西红柿 3-4 个（每个约 200g）","牛腩 500g","食用油 20-30ml"]}]},{"text":"操作","content":[{"type":"list","items":["牛腩切条、切块成长宽高均 2cm ，冷水下锅，开锅煮制 2 分钟去除血水，捞出冲洗干净","另起锅 2L 水烧开，加入 2cm 两段葱段、两片姜片、八角、料/黄酒 5-10ml，放入焯好的牛肉，盖盖炖制（砂锅 1 小时，高压锅炖肉模式 45 分钟），筷子能轻松插透就证明炖好了","西红柿去皮：西红柿头部滑十字至腰线，筷子/刀叉从果蒂捅入，煤气灶小火，一边转动一边烤，及时拿下来查看，起皮后撕下来，切块。越小越好","撕皮小心烫，去皮后的西红柿特别滑，慢切注意安全","起锅烧油，油温 7 成热，葱、姜各 10g，番茄下锅，炒透炒出番茄红色，加入煮好的牛腩和原汤，原汤刚刚没过牛肉即可","根据个人口味放入盐、糖、生抽调味盖盖","开锅后大火继续炒制 3-5 分钟","待番茄汁呈中等粘稠程度后关火，散入葱花，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["用火注意安全、用火注意安全、用火注意安全",["用砂锅/铝锅炖肉时，水开后转中小火/小火，使用高压锅见",{"type":"link","text":"学习使用压力锅","href":"./../../../tips/learn/高压力锅.md"}],"教程中的番茄去皮方式是目前为止本人实践最快的方式","绝对不用番茄酱和少加佐料，尽可能还原食材的原味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["西红柿牛腩汤汁浓厚酸甜可口，牛肉软绵醇香，是道开胃下饭的家常菜。富含蛋白质、维生素和番茄红素，营养均衡。对新手有一定挑战，需要掌握炖肉火候和番茄炒汁的技巧。一般初学者大约需要 90 分钟完成。"],"title":"西红柿牛腩的做法"} +{"no":188,"id":"a011b1580b786f06c9a680c6d043a7e9","name":"豆豉鲮鱼油麦菜","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["油麦菜","甘竹牌鲮鱼罐头","蒜","生抽","白糖","食用油"]}]},{"text":"计算","content":["每份（约 2 人份）：",{"type":"list","items":["油麦菜 500g","鲮鱼罐头 1 罐（250g 上下）","蒜 4 瓣","生抽 20g","白糖 3g","食用油 15ml"]}]},{"text":"操作","content":[{"type":"list","items":[[{"type":"strong","text":"食材处理"},"："],"油麦菜洗净后切段","鲮鱼罐头打开后，把鲮鱼主刺去除，切成小段后备用","大蒜切成末",[{"type":"strong","text":"炒制过程"},"："],"锅热倒入食用油，油热后加入洗净的油麦菜，炒到萎蔫出水后盛出备用，倒掉炒制出的水分","重新热锅后，加入鲮鱼罐头中的油，放入蒜末煸香","蒜末煸香后加入鲮鱼罐头中的豆豉，翻拌后加入切碎的鲮鱼块，再次翻拌","翻拌均匀后加入油麦菜，加入生抽和糖调味","调味加入后简单翻拌即可出锅装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"注意事项"},"："],"鲮鱼罐头本身带味道，加入生抽后够味，无需下盐"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"豆豉鲮鱼油麦菜","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d89c6208ec1a2f05c14a8326c68b02a8.jpg"},"豆豉鲮鱼油麦菜是一道咸香下饭的快手家常小炒，源于粤式罐头菜肴，油麦菜清脆、鲮鱼酥香。荤素搭配，富含蛋白质和膳食纤维。做法简单，对新手十分友好，一般十五分钟即可完成。"],"title":"豆豉鲮鱼油麦菜的做法"} +{"no":189,"id":"869ef967eb4b8cf93a82d59e6a84c206","name":"豉汁排骨","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["肋排","阳江豆豉","蒜蓉","姜末","生抽","老抽","蚝油","白砂糖","生粉","食用油","清水","葱花（可选）","白芝麻（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-4 个人吃。","每份：",{"type":"list","items":["肋排 500 g","阳江豆豉 15 g","蒜蓉 10 g","姜末 5 g","生抽 15 ml","老抽 3 ml","蚝油 10 g","白砂糖 5 g","生粉 8 g","食用油 20 ml（不打算淋热油为 10 ml）","清水 30 ml"]}]},{"text":"操作","content":[{"type":"list","items":["将排骨用冷水浸泡 10 分钟泡去血水，换水重复 2 次，用厨房纸吸干","将豆豉放入水中浸泡 5 分钟","将所有食材混合（食用油放 10 ml），腌制 8-30 分钟","水开后上锅蒸 18 分钟","焖 2 分钟","锅中倒入 10 ml 热油，加热到 180-200 ℃","均匀撒上葱花和白芝麻，热油浇在撒料上"]}]},{"text":"附加内容","content":[{"type":"list","items":["豆豉浸泡后稍微剁碎会更入味","蒸制时间随排骨大小调整，以筷子能轻松插入软骨处为准","传统的豉汁排骨不放撒料和淋热油","吃剩的汤汁可以用来拌饭或者拌面"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道粤式茶楼里的人气蒸点，豉香醇厚，排骨滑嫩脱骨。排骨提供优质蛋白和钙质，发酵豆豉增添风味也更利吸收。做法需经过泡洗、腌制和控火蒸制，对新手稍有考验，但步骤清晰易上手，从备料到出锅大约只需 1 小时。剩余的汤汁用来拌饭或拌面格外鲜美。"],"title":"豉汁排骨的做法"} +{"no":190,"id":"dfaa8f23d66468751c96d589e9fc99c8","name":"豉汁蒸白鱔","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["白鱔（白鳝）","豆豉","蒜头","姜","葱","生抽","老抽","糖","麻油","生粉（可选）","红椒（可选，装饰用）"]},{"type":"heading","text":"工具"},{"type":"list","items":["蒸锅或电蒸炉","耐热盘（适合蒸的盘子）","刀和砧板","小碗（调酱汁用）"]}]},{"text":"计算","content":["一人份量","每份：",{"type":"list","items":["白鱔 250g （约一条小白鱔，已去内脏并切成段）","豆豉 1 汤匙","蒜头 2 瓣 （剁碎）","姜 3 片 （切丝）","葱 1 根 （切段或丝）","生抽 1.5 汤匙","老抽 0.5 茶匙","糖 0.5 茶匙","麻油 0.5 茶匙","生粉 1 茶匙 （可选，用于腌制）","水 1 汤匙 （调酱汁）","红椒 10g （切丝，装饰用）"]}]},{"text":"操作","content":[{"type":"list","items":[[{"type":"strong","text":"检查与清洗白鱔"},"："],"购买时已请鱼贩去内脏、刮去黏液并切成约 5 厘米长的段。","回家后检查白鱔，冲洗干净，确保无残留黏液或杂质。","可选：用 3g 盐和 1 茶匙生粉轻搓白鱔段，腌制 5 分钟后冲洗干净，去腥并增加嫩滑口感。",[{"type":"strong","text":"准备酱汁"},"："],"在小碗中混合 1 汤匙豆豉、2 瓣蒜末、1.5 汤匙生抽、0.5 茶匙老抽、0.5 茶匙糖、0.5 茶匙麻油和 1 汤匙水，搅拌均匀。","若喜欢更浓郁的豉汁，可多加 0.5 汤匙豆豉。",[{"type":"strong","text":"摆盘"},"："],"将已切好的白鱔段平铺在耐热盘中，尽量不重叠。","将姜丝均匀撒在白鱔上。","将调好的豉汁均匀淋在白鱔上。",[{"type":"strong","text":"蒸制"},"："],"在蒸锅或电蒸炉中加入水 (500ml)，烧开。","将装有白鱔的盘子放入蒸锅，盖上锅盖。","用中大火蒸约 8-10 分钟 （视白鱔段大小调整时间），至白鱔熟透但不过老 （肉质变白，无血水）。",[{"type":"strong","text":"装饰与完成"},"："],"蒸好后取出，撒上葱丝和红椒丝 （可选） 作装饰。","可再淋热麻油提升香气。","趁热上桌，搭配白饭享用。"]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"注意事项"},"："],"确保白鱔新鲜，购买时选择活鱼，肉质更鲜嫩。","鱼贩切段时可指定长度 （约 5 厘米为宜），方便蒸制和食用。","蒸制时间不宜过长，以免白鱔肉质变韧。",[{"type":"strong","text":"变种做法"},"："],"可加入辣椒或 XO 酱，增加辣味和层次感。","若喜欢更软嫩的口感，可在腌制时加入米酒。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"豉汁蒸白鱔示例菜成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d37e1bce399c4d505c183609f3f83836.jpeg"},"豉汁蒸白鱔是一道粤式经典蒸菜，豆豉蒜蓉的酱香渗透进鱼肉，口感嫩滑鲜美。白鱔富含优质蛋白和多种不饱和脂肪酸，对身体有滋补作用。操作步骤清晰，但处理生鱼和掌握火候稍有挑战，适合有一定基础的厨友。从备料到上桌大约需要 30 分钟。"],"title":"豉汁蒸白鱔的做法"} +{"no":191,"id":"b4bc9ab7f6fcdab96d1979fdeb104762","name":"贵州辣子鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["农村玉米鸡","土豆","大蒜","香叶","姜","老抽","花椒 or 麻椒","糍粑辣椒（花溪党武的辣椒，遵义的子弹头，条子椒，大方的皱椒混合之后打碎的辣椒）","豆瓣酱","啤酒","蒜苗","酒糟","食用油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡三到四个人的量是四斤，人多可以依次累加","啤酒半瓶","姜手指头大小两个","糍粑辣椒 500g，会是拳头大小两坨","蒜苗三根","香叶 2 片","大蒜两个","土豆两个","菜籽油两斤，开始炸鸡会用很多","老抽 20 ml"]}]},{"text":"操作","content":[{"type":"list","items":["在锅中加入和锅一半高度的油，将切成长条的土豆先炸至表面金黄然后捞出备用，等油温上至烤手时候将切好的鸡块放入锅中炸，并放入切好的生姜片和花椒","刚开始炸鸡的时候，油是浑浊的，因为鸡块里面有水的原因，等到油炸至清澈，鸡块就炸好了，然后捞出备用","现在锅里面的油可以捞三分之一出来，现在用不到这么多的油","将锅中剩余的油加热，加入糍粑辣椒，豆瓣酱，生姜片，炒出红油状，将炸好的鸡块翻炒均匀","等到鸡块都上色，加入老抽，倒入啤酒，啤酒一定要盖过鸡块，加上香叶盖上盖，闷十分钟，期间间隔翻炒","然后加入土豆条，大蒜（不用切，一颗一颗的最好），然后再闷 20 分钟","最后加入酒糟翻炒均匀再加入切好的蒜苗，就可以出锅了"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意翻炒，因为糍粑辣椒会糊掉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"贵州辣子鸡","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5669b44ccd96e635919604bb3dee5dd3.jpg"},"贵州辣子鸡是贵州地区的经典家常菜，以糍粑辣椒和多种香料烹制而成，鸡肉香糯软烂，土豆绵密入味，整体风味香辣浓郁。鸡肉富含优质蛋白质，搭配土豆等配菜，营养均衡。这道菜步骤较多，对新手有一定挑战，但按部就班也能成功。从备料到出锅，预计需要 1.大约 5 小时。"],"title":"贵州辣子鸡的做法"} +{"no":192,"id":"608caac3ab44a688b73d1762e080de4e","name":"辣椒炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青椒（吃辣的话推荐用杭椒，螺丝椒，不吃辣的用尖椒，甜椒）","猪瘦肉","盐","生抽","蚝油","大蒜","姜","酱油（可选）","豆豉（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["青椒的数量 = 份数 * 3 个。","肉量 = 份数 * 200g。","盐量 = 份数 * 3g。","生抽 = 份数 * 3ml。","蚝油 = 份数 * 3ml。","大蒜 = 份数 * 5g。","生姜 = 份数 * 5g。","酱油 = 份数 * 2ml。","豆豉 = 份数 * 3g。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["将`青椒`洗净，去除`青椒把`以及`青椒籽`，再用`滚刀手法`切好备用。","`大蒜`用刀拍一下，再横切成`蒜瓣`，`生姜`切碎成`姜末`。","将`猪瘦肉`切成`肉片`（顺着猪肉的纹理切，即刀和肉的纹理呈水平线，出来的肉片，纹路呈“川”字）。","将切好的`猪肉`洗净，放入空碗，再加入计算好的`生抽`、`蚝油`、`盐`搅拌均匀，腌制 10 分钟。","热锅，不用倒油，把`切好的青椒`放入锅中，大火干煸至虎皮状后，再加 2g`盐`继续翻炒 1 分钟 后捞起。","不用洗锅，大火热锅，加入份数 * 8ml`油`，等待 30s，加入`蒜瓣`、`姜末`翻炒 15s。","加入腌制好的`猪肉`倒入锅内翻炒 2 分钟，再加入干煸过的`青椒`翻炒 1 分钟。","根据个人口味喜好加入`豆豉`，最后加入`酱油`，继续翻炒 30s。","出锅，盛盘。"]}]},{"text":"附加内容","content":[[{"type":"strong","text":"辣椒只能选择青椒，螺丝椒为最优解，切勿选择其他品种辣椒！"}],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["辣椒炒肉是一道湘味浓郁的家常菜，辣椒干香微焦，肉片滑嫩入味，咸鲜微辣十分下饭。猪肉富含优质蛋白质和 B 族维生素，青椒则提供丰富的维生素 C。这道菜需要掌握干煸和快炒的火候，适合有一定烹饪基础的朋友尝试。从备料到出锅，大约需要 30 分钟。"],"title":"辣椒炒肉的做法"} +{"no":193,"id":"ea02e9e7c5b86a29685ff9f66a03065d","name":"酱排骨","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨","五香粉","料酒","食用油","白砂糖","老抽","生抽","蚝油","小米椒","蒜","姜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["排骨 300 g","五香粉 20 g","料酒 10 ml","食用油 30 ml","白砂糖 15 g","老抽 10 ml","生抽 10 ml","蚝油 5 ml","小米椒 1 个","蒜 2 粒","姜 2 片"]}]},{"text":"操作","content":[{"type":"list","items":["起锅烧热水，放入排骨、姜片、料酒，煮开后用勺子舀去白色油沫，2-3 分钟后出锅","冷水清洗排骨，清洗 2-3 遍","小火起锅，加入食用油，加入白砂糖 ，轻轻搅拌到糖水变成黄色","倒入排骨翻炒 30 S 后，加入生抽、蚝油、五香粉、蒜、小米椒后翻炒 30 S 后，加入清水没过排骨","大火煮 30 分钟，加入老抽上色，再煮 10 分钟","起锅摆盘"]},{"type":"image","text":"酱排骨-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9d418391f687cf351246312e976547bd.jpeg"},{"type":"image","text":"酱排骨-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5213ebd1489f1107fe202b3de267854e.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["增加味道的可以考虑加入豆瓣酱、番茄酱等","大火煮时间可以根据每个人情况做调整","煮排骨期间，可以顺道放入 2-3 个 鸡蛋一起煮，做成简易版卤蛋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酱排骨色泽酱红，肉质酥烂，骨香浓郁，汁浓味鲜，咸中带甜，是一道经典的家常菜。排骨富含优质蛋白质和钙质，营养均衡。制作涉及炒糖色和较长时间炖煮，对新手有一定挑战，但只要按步骤操作，也能顺利掌握。预计从备料到出锅约需 1 小时。"],"title":"酱排骨的做法"} +{"no":194,"id":"5ea20d64b09a5b211bf2340f6e8e17ff","name":"酱牛肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛腱子肉","香叶","姜","葱","老抽","桂皮","冰糖","花椒","料酒","生抽","盐","八角","黄豆酱"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["牛腱子肉 2000 克","香叶 1 片","姜 3 片","葱半根","老抽 15ml","桂皮 1 块","冰糖 7-8 粒","花椒 15 粒","料酒 30ml","生抽 15ml","盐 8 克","八角 4 个","黄豆酱 15ml"]}]},{"text":"操作","content":[{"type":"list","items":["牛腱子肉清洗干净，用清水浸泡 1 小时，去除血水","用牙签或者叉子在牛腱子肉表面扎孔，加料酒、花椒、姜片后，用保鲜膜紧密包裹容器，腌制 4-6 小时","牛腱子肉切成 8cm，不超过 10cm 的肉块","牛腱子肉放入锅中，加入冷水至水面没过牛肉，开锅至水沸腾开始计时，同时捞出浮沫。3 分钟后停火，捞出牛肉，用温水洗净","将洗净后的牛腱子肉放入砂锅或炖锅，加水没过牛腱子肉，开大火，放入除盐之外其他未使用的配料","水开之后，大火转为小火，持续加热 90 分钟，加盐","加盐后，继续小火 90 分钟（注：每 30 分钟确认水位线，要求至少达到牛肉面高度的 80%）","加热 180 分钟后，捞出牛腱子肉，捞出牛腱子肉，用保鲜膜紧密包裹，放入冰箱冷藏数小时","取出后沿牛肉纹路切片，上桌食用，其他牛腱子肉建议不切片冷藏"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材（约每 30 分钟确认一次）。","用保鲜膜紧密包裹牛肉，放入冰箱冷藏数小时，可以使得切片肉质紧实不散。","用牙签或者叉子在牛肉表面扎孔可以破坏筋膜，便于入味。"]},{"type":"heading","text":"参考资料"},{"type":"list","items":[[{"type":"link","text":"下厨房app中的食谱","href":"http://www.xiachufang.com/recipe/106670199/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"酱牛肉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/735eee463eba1b3c040df929d7c394a8.jpg"},"酱牛肉是一道北派家常冷荤，酱香浓郁，口感紧实不散，嚼劲十足。牛腱子肉富含优质蛋白和多种氨基酸，慢炖后更易消化吸收。制作过程不算复杂，但包含腌制、慢炖和长时间冷藏，对新手来说需要些耐心，从头到尾大约需要 10 小时。"],"title":"酱牛肉的做法"} +{"no":195,"id":"f7806d88fc119444e47a31b0c60200f6","name":"醉排骨","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨","白砂糖","食用油","鱼露","芝麻","番茄酱","香醋","蒜头","葱","地瓜粉","鸡蛋黄"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["排骨 200 g","白砂糖 10 g","食用油 500 ml","鱼露 5 ml","芝麻 5 g","番茄酱 5 g","香醋 5 ml","蒜头 2 粒","葱 1 根","地瓜粉 30 g","鸡蛋黄 1 个"]}]},{"text":"操作","content":[{"type":"list","items":["排骨中加入 5 g 地瓜粉和水进行搅拌，清洗 2-3 遍后放入大碗备用","排骨中加入鱼露、地瓜粉、鸡蛋黄 充分搅拌","将排骨一个一个放入锅中（切记不可以整碗倒入），保证每个不要粘在一起","全部放入后，每 30 S 用勺子来回两面翻转瘦肉块，直至排骨表面金黄","取出排骨，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用","准备一个小碗，加入蒜末、香醋、白砂糖、鱼露、番茄酱、葱花、芝麻搅拌均匀，倒入 5 ml 热油","将汤汁浇灌入排骨，在充分搅拌后倒入盘中"]},{"type":"image","text":"醉排骨-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/30952ccc5f790d19cafba7d8358571a6.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["鱼露，又称鱼酱油，是一种广东，福建等地常见的调味品。效果类似于生抽","本次制作过程中，由于疫情原因没有雨露，只能用老抽代替，所以排骨颜色偏黑，正常是金黄色"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["醉排骨是福州传统名菜，口感外酥里嫩，酸甜开胃，带着独特的鱼露鲜香。排骨富含蛋白质和钙质，营养解馋。这道菜需要掌握挂糊和复炸的技巧，更适合有一定下厨经验的朋友尝试，全程大约需要 40 分钟完成。"],"title":"醉排骨的做法"} +{"no":196,"id":"5e98f59200f87f95e0c04f118af3e551","name":"青椒土豆炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青椒","土豆","猪肉（五花肉）","葱","姜","蒜","盐","酱油","土豆淀粉"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["青椒 2 个（共约 200g）","土豆 2 个（共约 300g）","猪肉 200g","葱 1 根（约 10g）","姜 1 块（约 5g）","蒜 3 瓣（约 12g）","盐 7g","酱油 6-10ml","食用油 10-15ml","土豆淀粉 5g","水 15g"]}]},{"text":"操作","content":[{"type":"list","items":["青椒去除根蒂切小块，土豆去皮切 2mm 薄片，猪肉切 4mm 薄片，葱横纵切 3mm 小段，姜蒜去皮拍散剁碎末；土豆淀粉加入约 15g 水搅拌均匀至水淀粉。","起锅烧油，加热至 7 成热放入猪肉片，缓缓翻滚炒至去肉红色，加入约 3ml 酱油，翻炒肉片均匀上色，放入约 2g 盐。","转 5 成油温，加入葱姜蒜炒 5 秒，然后加入土豆片，转 7 成油温均匀翻炒，加入加入约 5ml 酱油和 2g 盐，炒至土豆断生，表面轻微焦黄。","转 8 成油温加入青椒，大火煸炒出锅气（有白烟冒出），反复均匀翻炒 1 分钟上色，最后在锅周围倒入水淀粉转 4 成火勾芡。",["在外观",{"type":"em","text":"呈粘稠状态"},"后关火，盛盘"]]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"青椒土豆炒肉","href":"https://user-images.githubusercontent.com/49046468/205808925-b0ab8f98-0325-4136-8094-3f2ae8c547d5.jpg"},"青椒土豆炒肉是一道荤素搭配的家常小炒，口感鲜香脆嫩，酱香浓郁，特别下饭。土豆富含碳水化合物和维生素 C，青椒提供丰富的维生素 C 和膳食纤维，搭配猪肉的优质蛋白质，营养均衡。这道菜做法不复杂，对新手比较友好，从备料到出锅大约只需 1 小时。"],"title":"青椒土豆炒肉的做法"} +{"no":197,"id":"f4e6092e109635828cd49bc636cb8b98","name":"青椒酿","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青椒（6-8 个，选笔直、肉厚的，不要用灯笼菜椒）","猪肉（250g，肥瘦比例 3:7 的前夹肉最佳）","葱（2 根）","生姜（1 小块）","生抽","老抽","食盐","食用油","淀粉（可选，涂青椒内壁防粘、勾芡收汁）","大蒜（可选，3-4 瓣）","蚝油（可选）","料酒（可选）","鸡蛋（可选）","白胡椒粉（可选）","白糖（可选）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["青椒 8 个（约 400g，选笔直肉厚的尖椒）","猪肉馅 250g（肥瘦比例 3:7）","葱 2 根（约 30g）","生姜 1 小块（约 10g）","生抽 30ml（其中 15ml 调馅，15ml 调酱汁）","老抽 5ml","食盐 3g","食用油 30ml","淀粉 10g（可选，其中 5g 涂青椒内壁、5g 水淀粉勾芡）","大蒜 4 瓣（可选，约 15g）","蚝油 10ml（可选）","料酒 10ml（可选）","鸡蛋 1 个（可选）","白胡椒粉 2g（可选）","白糖 5g（可选）"]}]},{"text":"操作","content":[{"type":"heading","text":"准备馅料"},{"type":"list","items":["猪肉洗净剁成肉馅（或用绞肉机），姜切末，葱切葱花","肉馅中加入姜末、葱花、生抽 15ml、老抽 5ml、食盐 3g，搅拌均匀","可选加入：料酒 10ml、蚝油 10ml、鸡蛋 1 个、淀粉 5g、白胡椒粉 2g、白糖 5g","朝一个方向搅拌肉馅至粘稠上劲，腌制 10 分钟"]},{"type":"heading","text":"处理青椒"},{"type":"list","items":["青椒洗净，去蒂，用筷子小心挖去内部的籽和白筋，保持青椒完整不破","可选在青椒内壁撒干淀粉约 5g，摇晃均匀，帮助肉馅粘附不脱落"]},{"type":"heading","text":"酿入肉馅"},{"type":"list","items":["将腌好的肉馅用筷子或裱花袋塞入青椒中，尽量填满但不要太紧以防撑破","全部酿好后备用"]},{"type":"heading","text":"调酱汁"},{"type":"list","items":["碗中加入生抽 15ml、老抽 5ml、清水 100ml，搅拌均匀","可选加入淀粉 5g，使汤汁更浓稠"]},{"type":"heading","text":"煎制焖煮"},{"type":"list","items":["热锅，倒入 30ml 食用油，油温五六成热时放入酿好的青椒（肉面朝下先煎）","中小火慢煎，翻面使青椒各面都煎至表皮起皱呈虎皮色，盛出备用","锅留底油，可选放入蒜末爆香","倒入调好的酱汁，烧开后放入煎好的青椒","转中小火，盖上锅盖焖煮 5-8 分钟，至汤汁浓稠、青椒变软","开盖大火收汁至汤汁油亮包裹青椒，即可出锅装盘"]},{"type":"heading","text":"虾滑 fork 版本"},{"type":"image","text":"虾滑青椒酿","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/eab2ad77ad5c397cdc17f2c4b532b80b.jpeg"},"虾滑酿青椒在广西也很常见，属于正统吃法，非邪修~",{"type":"list","items":["虾仁 250g 去虾线，用刀背拍成虾泥（保留一定颗粒感，口感更好，直接买成品虾滑得了，买那种三角形的裱花一样直接塞进去）","虾滑馅调味：姜末 5g、食盐 2g、淀粉 5g、生抽 10ml","可选加入：料酒 5ml、白胡椒粉 1g、蛋清半个","朝一个方向搅拌至虾滑上劲，腌制 10 分钟","后续酿入、煎制、焖煮步骤与猪肉版本一致","虾滑易熟，焖煮时间可缩短至 4-5 分钟"]}]},{"text":"附加内容","content":[{"type":"list","items":["青椒选笔直的比弯的好塞馅料，肉厚的尖椒比薄皮的口感更好","馅料朝一个方向搅拌才能上劲，口感更 Q 弹","青椒内壁涂干淀粉是防粘的关键，煎时肉馅不会脱落","煎至虎皮色是风味来源，不要跳过","酱汁可依个人口味调整，喜欢更辣的可加桂林辣椒酱","虾滑和猪肉馅可以混合使用，比例随意，虾肉增加鲜甜，猪肉提供油脂香","汤汁拌饭极佳，不要收太干"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"青椒酿成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/383d9f5253ee174ebd2efce0c8b0c656.jpeg"},{"type":"image","text":"煎至虎皮状","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/651ad1cdc36fc6a698ef8b85e0ed89d4.jpeg"},"这道广西经典家常菜以青椒包裹调好味的肉馅或虾滑，煎至表皮起皱呈虎皮色后焖煮入味，青椒清香与馅料鲜美交融，咸香微辣，十分下饭。猪肉和虾仁提供优质蛋白质，青椒富含维生素 C，营养均衡。制作需要一点耐心酿馅，但整体流程清晰，跟着步骤操作一般 30 分钟就能完成。"],"title":"青椒酿的做法"} +{"no":198,"id":"a3d4e301c3db41486decfa7298c5508b","name":"香干肉丝","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪里脊（可以买超市切好且称重好的肉丝）","香干","盐","生抽","淀粉","大蒜","青椒","鸡精"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["香干 = 份数 * 75g","青椒的数量 = 份数 * 5 个","肉量 = 份数 * 100g","盐量 = 份数 * 3g","生抽 = 份数 * 5ml","淀粉 = 份数 * 5g","大蒜 = 份数 * 5g（大约 3 个蒜瓣）","鸡精 = 2g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"准备工作"},{"type":"list","items":["`肉丝`（没有肉丝，自己切）用生抽(3ml)，生粉混合均匀待用。","将`青椒`洗净，再用`滚刀手法`切好备用。","`大蒜`横切成片，`香干`切丝。","`淀粉`与水(10ml)混合，搅拌均匀。"]},{"type":"heading","text":"起锅"},{"type":"list","items":["干净锅 15ml 油，不用等油热就倒入肉丝慢慢划散，肉丝熟了，立马捞出，留油到锅里。","将蒜片和香干放入锅中，加入 2ml 生抽，翻炒均匀。","2-3 分钟，看火大小，将青椒丝放入锅中混合，翻炒。","1 分钟后，放入肉丝混合。","倒入淀粉与水的混合物勾芡，加入盐 3g，鸡精 2g，翻炒 2-3 分钟出锅。","成品。"]},"注意，不同的锅具或者灶台，会影响翻炒的时间，建议，不确定是否熟了，可以试吃下。"]},{"text":"附加内容","content":[[{"type":"strong","text":"辣椒选择青椒，螺丝椒为最优解，喜欢辣的可以加入小米椒切细碎，同青椒一起加入！"}],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["香干肉丝是一道咸香下饭的家常小炒，肉丝嫩滑，香干柔韧，青椒爽脆。富含动物性与植物性双重蛋白质，搭配青椒补充维生素。难度适中，新手稍加练习即可掌握，预计制作时长约 30 分钟。"],"title":"香干肉丝的做法"} +{"no":199,"id":"b5d305b3983a10115a489eb7fc3b2c16","name":"香干芹菜炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豆干","香芹/芹菜","猪肉","大蒜","辣椒：青椒或者红椒都可以","花椒：可选","盐","鸡精：可选","老抽","蚝油","食用油"]}]},{"text":"计算","content":["注意，此数值大约是 2 个人的量。","每份：",{"type":"list","items":["豆干：150g","香芹：4 根","猪肉：200g","蒜头：2 瓣","辣椒：4 个","花椒：6 粒（不喜欢可以不放，或者放花椒水）","盐：5g","鸡精：3g","老抽：8ml","蚝油：5ml","食用油：10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["芹菜去叶切段、切成不超过 4cm 的条状，备用","香干切条，宽约小拇指，备用","蒜头切片或者剁成蒜泥都行，备用","辣椒切圈或者斜切成条都行，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","放入花椒、大蒜爆香（可以吃姜的也可以额外放入一些姜片/姜丝）","加入猪肉炒至变色，再加入 8ml 老抽上色翻炒均匀（有豆瓣酱的，可以放入 3ml 豆瓣酱一起翻炒）","加入香干翻炒均匀（大约 2 分钟）","加入辣椒翻炒均匀（大约 1-2 分钟）","加入芹菜，放入 5g 盐翻炒 1 分钟","加入 3g 鸡精、5ml 蚝油翻炒均匀，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果没有买到香芹，或者用的芹菜比较粗，可以考虑焯水，放入滚水中 1 分钟捞出，冷水冲洗（保持爽脆）","如果买到的豆干比较硬、紧实，也可以切条后再焯水",[{"type":"link","text":"香干芹菜炒肉教程","href":"https://www.xiachufang.com/recipe/105987156/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香干芹菜炒肉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/ab64ef1e2039d64597823f14b7277812.jpg"},"香干芹菜炒肉是一道家常小炒，豆干柔韧、芹菜爽脆、猪肉嫩滑，咸鲜微辣。芹菜富含膳食纤维，豆干和猪肉提供优质植物蛋白与动物蛋白。做法简单，对新手友好，从备料到出锅大约只需 30 分钟。"],"title":"香干芹菜炒肉的做法"} +{"no":200,"id":"5b0eb2e88cb0396eacbb57b819f019a6","name":"香煎五花肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["五花肉条（推荐长宽高为 20cm\\",{"type":"em","text":"6cm\\"},"5cm）"],"生菜","酱油，盐，味精，料酒，姜蒜，油，豆瓣酱"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":[["五花肉条（推荐长宽高为 20cm\\",{"type":"em","text":"6cm\\"},"5cm）"],"生菜一朵","食用油 5ml"]}]},{"text":"操作","content":[{"type":"list","items":["将五花肉条沿长边切片，每片厚 1mm-1.5mm，备用","将切好的五花肉放置碗中，依次加入 8g 酱油，1g 盐，1g 味精，10g 料酒，两片姜，两朵拍扁的大蒜腌制 10 分钟","将生菜叶直接用手扒下来，洗干净，备用","热锅，倒入 5ml 食用油。油轻微冒烟后下入五花肉。单面煎制焦黄色后翻面，另一边同理。","五花肉出锅后，装盘。","将豆瓣酱抹到菜叶上，卷着五花肉即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，小心被溅出的油烫到"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香煎五花肉","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/801010d3bd9167f6ed53e212c346bc5b.jpg"},"香煎五花肉是一道家常风味的快手荤菜，五花肉片煎得焦香微脆、肥而不腻，搭配脆爽的生菜叶和咸鲜豆瓣酱，入口酱香浓郁又解腻。猪肉富含优质蛋白质和脂肪，能快速补充能量，生菜则提供膳食纤维和维生素，营养更均衡。这道菜适合有一定下厨基础的朋友，新手只要注意火候和防溅油也能轻松上手，从备料到出锅大约半小时即可享用。"],"title":"香煎五花肉的做法"} +{"no":201,"id":"25b24a3e9a101f495959b9d968cf05bc","name":"香菇滑鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大鸡腿","干香菇","姜","葱","蒜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["大鸡腿 2 个","干香菇 5 粒","姜 2 片","葱 2 颗","蒜 2 瓣","温水(30-40 ℃) 150ml","料酒 15ml","生抽 30ml","盐 1.5g","老抽 15ml","糖 15ml","香油 5ml"]}]},{"text":"操作","content":[{"type":"list","items":["温水泡发干香菇","姜切小块，葱切段，蒜对半切小粒","鸡腿去骨（不去骨也可，只是略影响程序员吃饭的效率而已），切成小块","泡发的香菇一分为四，香菇水留着备用","鸡腿肉焯水 1 分钟，去除血沫和杂质","鸡腿肉中加料酒 15ml、生抽 15ml、盐 1.5g、老抽 15ml，抓匀","油温 3 成，下入鸡腿肉煸炒，等鸡腿肉金黄后盛出备用","锅留底油，下入葱、姜、蒜炒香，香菇入锅，大火翻匀",["等待 20 秒会有香菇香味从锅中飘出，此时下入煸炒过的鸡腿肉，下入香菇水（全部，",{"type":"strong","text":"本程序员认为的灵魂操作"},"）、糖 15ml、生抽 30ml"],"转中火不盖盖，咕嘟 2 分钟收浓汤汁，淋入香油 5ml，撒上葱花后即可关火、装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["鸡腿去骨操作较复杂，本人经验可供参考：",["鸡腿于案板摆正，",{"type":"strong","text":"骨头正对程序员"},"，从头部划一刀至最底部，刀口要深，确保有碰到骨头"],"用手扒拉肉到两边","用刀尖隔开骨头上沾着的肉","鸡腿翻面，刀紧贴骨头插入，挑断骨头与肉的连接点","用刀尖切断最后的粘连即可"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香菇滑鸡","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/00fea66ff10a1e8e0d81d7fa9934e9fc.jpg"},"香菇滑鸡是一道以鸡腿肉和香菇为主料的家常菜，鸡腿肉经过煸炒和焖煮后口感滑嫩，搭配香菇独特的菌香，汤汁浓郁鲜美，属于老少皆宜的粤式风味。鸡肉富含优质蛋白质和多种氨基酸，香菇含有香菇多糖和膳食纤维，有助于增强免疫力和促进消化。这道菜需要一些刀工和火候控制，对新手有一定挑战，整体制作约需 1 小时。"],"title":"香菇滑鸡的做法"} +{"no":202,"id":"f0c954fda8cc13d633e4912952215ef9","name":"香辣鸡爪煲","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡爪","葱","姜","料酒","香叶","八角","生抽","老抽","蒜","小米椒","辣椒面（可选）","蚝油","五香粉","盐","鸡精"]}]},{"text":"计算","content":[{"type":"list","items":["一斤鸡爪","香叶 3 片","八角三个","小米椒 6 个","姜末 10g","蒜末 10g","小葱 2 根","蚝油 3g"]}]},{"text":"操作","content":[{"type":"list","items":["给鸡爪剪去指甲。如果买的鸡爪只有脚掌部分，对半切开即可。 如果是整只鸡爪，需要去骨。清水洗干净。","鸡爪冷水下锅，葱姜料酒焯水，水开，撇去浮沫。","加入香叶、八角、生抽、老抽，盖盖小火慢煮三十分钟。\n![煮鸡爪](./result1.jpg)","捞出鸡爪，留一碗鸡汤备用。","起锅烧油，用小火炒香姜末、蒜末、小米椒，能吃辣再放点辣椒面。加入生抽、老抽、蚝油、五香粉、盐，炒出酱香味。","放入鸡爪，放一点盐调味，翻炒一两分钟，再倒入鸡汤，边炒边搅动。","放入鸡精提鲜，撒入葱段搅拌均匀即可出锅。"]},"注：如果需要加入配菜，请在放入鸡爪之前，底料炒香之后执行。"]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香辣鸡爪煲","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f72e941c75a593bb9b9d774009e0ec87.jpg"},"香辣浓郁、口感 Q 弹，是一道常见的家常下饭菜。鸡爪富含胶原蛋白，有助滋润皮肤、强健筋骨。制作需要先去趾甲，若用整只鸡爪还需去骨，对新手略有挑战，但耐心按步骤操作也能成功。从焯水到小火慢煮再翻炒入味，全程约需 45 分钟。"],"title":"香辣鸡爪煲的做法"} +{"no":203,"id":"9faed42d3a917ec593a123838d54c64e","name":"鱼香肉丝","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["里脊肉 200g","胡萝卜 100g","青椒 100g","木耳（干） 5g","生抽 10ml","料酒 5ml","蛋清 1 个","淀粉 10g","醋 15ml","白糖 10g","盐 5g","姜 20g","葱 20g","蒜 2 瓣","豆瓣酱 15g"]}]},{"text":"计算","content":["注意，这道菜仅有足够 1-2 人食用的版本。"]},{"text":"操作","content":[{"type":"heading","text":"制作腌料和香碗汁"},{"type":"list","items":["制作`腌料`：将下列原料混合：","生抽 5ml","料酒 5ml","淀粉 5g","水 20ml","蛋清 1 个","制作`香汁`：将下列原料混合：","生抽 5ml","醋 15ml","白糖 10 克","盐 1 克","淀粉 5g","水 20ml"]},{"type":"heading","text":"处理原料"},{"type":"list","items":["用`腌料`腌制里脊肉 15-30 分钟。注意将肉抓匀。","干木耳泡 4 个小时，洗净，切成小块。","青椒洗净，去蒂，切成丝。",["胡萝卜洗净，切成丝，将胡萝卜丝",{"type":"link","text":"焯水","href":"../../tips/learn/学习焯水.md"},"。"],"姜、蒜切沫。","葱切成 5mm 的小段。"]},{"type":"heading","text":"炒熟各种材料"},{"type":"list","items":["将锅烧热，加入 15ml 油。","向锅内倒入准备好的腌肉，快速滑散至变白，盛出备用。","将锅烧热，加入 5ml 油。","倒入全部`葱`、`姜`、`蒜`、`豆瓣酱`。","倒入全部`胡萝卜`，翻炒 20s 后，放入青椒和木耳，翻炒 2 分钟。","倒入`炒过的肉`。快速翻炒均匀。注意不要炒超过 20 秒。","倒入`香汁`。快速翻炒均匀。注意不要炒超过 15 秒。","关火，盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["鱼香肉丝是一道经典川菜，口味酸甜微辣，肉丝滑嫩，配以胡萝卜、青椒和木耳，口感丰富。富含蛋白质和多种维生素，荤素搭配，营养均衡。制作有一定难度，需要调好鱼香汁并掌握翻炒火候，新手建议严格按步骤操作。预计制作时长约 40 分钟（不含木耳泡发时间）。"],"title":"鱼香肉丝的做法"} +{"no":204,"id":"acc70642f4c93c41f655216c0e994835","name":"鱼香茄子","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","肉末","盐","糖","味精","生抽","老抽","醋","水淀粉","豆瓣酱"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够一个人吃。",{"type":"list","items":["茄子 2 根","肉末 20g","盐 3-5g","糖 5-10g","味精 5g","生抽 10ml","老抽 5ml","醋 10ml","水淀粉 100ml","豆瓣酱 20-30g","小葱、姜、蒜、小米辣 （根据自己口味）"]}]},{"text":"操作","content":[{"type":"list","items":["将茄子切成条。\n![鱼香茄子-预览图-2](./yxqz2.jpg)","将肉切成肉沫，葱姜蒜切碎、小米椒切丁。\n![鱼香茄子-预览图-3](./yxqz3.jpg)","调鱼香汁：碗中放入盐、味精、糖、生抽、老抽、醋、水淀粉搅拌均匀。","锅中倒入 300ml 油，开小火（小火容易掌控），等油温七成热（小火大约 40 秒，有烟冒出）放入茄子炸两分钟，当茄子边缘微黄就捞出。多出的油可以盛出以后炒菜用。\n![鱼香茄子-预览图-4](./yxqz4.jpg)","锅中留 15-30ml 油，倒入肉沫炒至颜色变白就盛出来。\n![鱼香茄子-预览图-5](./yxqz5.jpg)","锅中倒入 15-30ml 油，放入豆瓣酱、葱白、姜、蒜炒香，然后倒入肉沫翻炒均匀。\n![鱼香茄子-预览图-6](./yxqz6.jpg)","加入 80-150ml 清水（水面预计茄子八成高度为准），倒入茄子、倒入料汁，爆炒入味收汁。最后放入葱翻炒均匀，就可以起锅了。\n![鱼香茄子-预览图-7](./yxqz7.jpg)"]}]},{"text":"附加内容","content":[{"type":"list","items":["茄子看个人喜好，可以去皮，肉沫也可以多放一点。",["参考: ",{"type":"link","text":"鱼香茄子详细步骤","href":"https://www.zhms.cn/recipe/kbbrl.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鱼香茄子-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8c54688d11dd6d510ef5d33be4c40263.jpg"},"鱼香茄子是一道经典的川味家常菜，酸甜微辣，茄子软糯吸汁，非常下饭。茄子富含膳食纤维和多种维生素，搭配肉末能补充蛋白质。制作难度中等，需要掌握炸茄子和调味技巧，新手稍加练习也能成功。从备料到出锅大约需要 30 分钟。"],"title":"鱼香茄子的做法"} +{"no":205,"id":"ad19ef128cd3b3ce2626617a5ad5edef","name":"麻婆豆腐","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["内脂豆腐（推荐清美）","水果刀","咸鸭蛋（推荐留夫鸭的，这个是灵魂）","五花肉（超市的肉糜也行）","大蒜","生姜","小米椒（不吃辣的可选）","香辣酱（推荐广乐的）","花椒","食盐","酱油（味极鲜酱油）"]}]},{"text":"计算","content":[{"type":"list","items":["1 盒内脂豆腐","1 枚咸鸭蛋","20-30g 五花肉","两瓣大蒜","2 片生姜","5 根小米辣","5g 蒜蓉辣酱","20 颗花椒","3g 食盐","10g 酱油"]}]},{"text":"操作","content":[{"type":"list","items":["大蒜和生姜切碎，备用","小米辣切成辣椒圈，备用","五花肉切成肉糜（本来就是买的肉糜的跳过）","肉糜中加入一半的食盐和味极鲜酱油，搅拌均匀，备用","鸭蛋用菜刀竖着对半切开（注意安全），去除蛋黄（一定要去除，不然会腥），剩下的蛋白捣碎成大约 2 mm * 2 mm 大小，不用太碎，备用","打开豆腐包装，用水果刀将在盒子中的豆腐划成大约 2.5 cm * 3 cm 大小，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","调成小火，放入大蒜、生姜、辣椒圈、花椒、咸鸭蛋、蒜蓉辣酱翻炒 20 秒，炒出香味","调成中火，放入肉糜，翻炒大约 1 分钟，肉炒变色","调成小火，放入豆腐，将剩下的食盐、味极鲜酱油酱油均匀的洒在豆腐上","从锅边倒入开水（不然豆腐容易破），没过豆腐即可","开大火，水沸腾后立马转入中火，等待大约 10 分钟","等到水只剩 1/5 并且豆腐表面已经入色，关火，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["期间一定要注意观察，防止糊锅"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"麻婆豆腐-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/afd84498f50f3c07bfd30b53bf758333.jpeg"},"这道香辣滑嫩的豆腐菜以咸鸭蛋替代传统豆瓣酱，咸鲜中带着微麻微辣，格外开胃下饭。富含优质蛋白和钙、铁等多种微量元素。制作难度适中，对新手友好，全程约需 40 分钟。"],"title":"麻婆豆腐的做法"} +{"no":206,"id":"8009ca8acd8f73c62c2f7e8bcea4c63b","name":"麻辣香锅","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青菜（油菜、油麦菜、菠菜）","无骨肉（猪肉、牛肉、鸡肉、鱼丸、火腿肠）","干豆腐","北京麻辣方便面","干辣椒"]}]},{"text":"计算","content":["此数值大约是 3 个人的量。",{"type":"list","items":["青菜共需 455 克，其中油菜、油麦菜、菠菜的比例按自己喜好分配即可","无骨肉共需 430 克，其中猪肉、牛肉、鸡肉、鱼丸、火腿肠的比例按自己喜好分配即可","干豆腐 152 克","北京麻辣方便面 1 袋","干辣椒 5 克","麻辣香锅调料 110 克"]},"以上内容中，青菜、无骨肉、干豆腐、北京麻辣方便面的配比为推荐配比，如果有自己喜欢的食材，可以按喜好重新分配比例。"]},{"text":"操作","content":[{"type":"list","items":["烧开一锅水（水量能没过第 2-4 步中的食材即可）。","在开水中放入青菜，焯 5 分钟后盛出备用。","在开水中放入无骨肉，焯 4 分钟后盛出备用。","在开水中放入北京麻辣方便面，煮 2 分钟后盛出备用。","倒出开水，擦干锅具，放入 105 克食用油，大火加热 30 秒。","放入麻辣香锅调料，翻炒 20 秒。","放入干辣椒，翻炒 10 秒。","放入焯过的青菜，改中火，翻炒 3 分钟。","放入焯过的无骨肉，翻炒 3 分钟。","放入煮过的北京麻辣方便面，用筷子翻动 1 分钟。","关火，出锅。"]}]},{"text":"附加内容","content":["关于火候的说明：",{"type":"list","items":["大火通常温度在 240 摄氏度，以电磁炉为例，输入功率大约 2 千瓦。","中火通常温度在 120 摄氏度，以电磁炉为例，输入功率大约 1.4 千瓦。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道麻辣浓郁的川味家常菜，汇集蔬菜、肉类和豆制品，口感香辣过瘾、层次丰富。荤素搭配提供了优质蛋白质和多种维生素，营养全面。操作步骤清晰，需要掌握焯水和翻炒火候，对新手有一定挑战，总制作时间约 30 分钟。"],"title":"麻辣香锅的做法"} +{"no":207,"id":"59a19a603535c0737ef2a5b10b012609","name":"黄油鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡腿肉（去骨）","酸奶","黄油","淡奶油(Heavy Cream)","番茄","洋葱","生姜","大蒜","腰果（用于增稠）","姜黄粉","红辣椒粉（Kashmiri 红辣椒粉最佳，色红味不辣）","印度综合香料粉(Garam Masala)","香菜粉","孜然粉","小豆蔻粉","干葫芦巴叶(Kasuri Methi)— 可选但强烈推荐","糖","盐","食用油","炒锅","搅拌机/料理机"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 3-4 个人食用。","每份：",[{"type":"strong","text":"腌鸡部分："}],{"type":"list","items":["鸡腿肉 500g（去骨，切大块）","酸奶 80ml","生姜 10g，磨碎","大蒜 4 瓣（约 12g），磨碎","红辣椒粉 5g","姜黄粉 3g","盐 3g","柠檬汁 15ml","食用油 15ml"]},[{"type":"strong","text":"酱汁部分："}],{"type":"list","items":["番茄 5 个（约 500g），切块","洋葱 1 个（约 100g），切块","腰果 30g","生姜 10g","大蒜 4 瓣","黄油 50g","淡奶油 100ml","红辣椒粉 5g（Kashmiri 红辣椒粉最佳）","香菜粉 5g","孜然粉 3g","印度综合香料粉 3g","小豆蔻粉 2g","干葫芦巴叶 3g（用手搓碎）","糖 10g","盐 5g","水 100ml"]}]},{"text":"操作","content":[{"type":"heading","text":"腌制鸡肉（提前 1 小时）"},{"type":"list","items":["在大碗中混合酸奶、生姜泥、大蒜泥、红辣椒粉、姜黄粉、盐、柠檬汁","放入鸡肉块，充分裹上腌料",["盖保鲜膜，冷藏腌制",{"type":"strong","text":"至少 1 小时"}]]},{"type":"heading","text":"烤制鸡肉"},{"type":"list","items":["在平底锅中倒入 15ml 食用油，大火加热","将腌好的鸡肉块放入锅中（不要倒入腌料汁）",["大火煎至",{"type":"em","text":"两面焦黄"},"（每面约 3 分钟），鸡肉不需要完全煮熟"],"盛出备用"]},{"type":"heading","text":"制作酱汁底料"},{"type":"list","items":["在锅中放入番茄块、洋葱块、腰果、生姜、大蒜和水 100ml",["大火煮沸后转中火，",{"type":"strong","text":"煮 15 分钟"},"，直至",{"type":"em","text":"所有材料完全软烂"}],["稍微冷却后，倒入搅拌机中打成",{"type":"em","text":"细腻顺滑的泥状"}],"用滤网过滤一遍，去除渣滓，得到顺滑的酱汁，备用"]},{"type":"heading","text":"炖煮"},{"type":"list","items":["在炒锅中放入黄油 50g，中火加热融化","倒入过滤好的番茄酱汁","加入红辣椒粉 5g、香菜粉 5g、孜然粉 3g、盐 5g",["翻炒 ",{"type":"strong","text":"3-5 分钟"},"，直至",{"type":"em","text":"酱汁颜色变深且油花浮出"}],"放入烤好的鸡肉块，翻拌均匀","加入糖 10g（平衡番茄的酸味），搅拌","倒入淡奶油 100ml，搅拌均匀",["小火",{"type":"strong","text":"炖 10-12 分钟"},"，使鸡肉完全熟透且吸收酱汁"],"加入印度综合香料粉 3g、小豆蔻粉 2g","撒入干葫芦巴叶 3g（用手搓碎后撒入）","搅拌均匀，关火","盛盘，可额外淋上少量淡奶油作为装饰"]}]},{"text":"附加内容","content":[{"type":"list","items":["干葫芦巴叶(Kasuri Methi)是这道菜独特风味的关键配料，能赋予一种特殊的草本香气。在印度食品店或电商平台可以购买到。","使用 Kashmiri 红辣椒粉可以使颜色更鲜红但辣度较低。如果买不到，可以用普通红辣椒粉减半并加入 3g 红甜椒粉。","腰果的作用是使酱汁更加浓稠丝滑。如果对坚果过敏，可以用等量的淡奶油替代。","此菜通常搭配印度烤饼(Naan)或巴斯马蒂米饭食用。","黄油鸡被认为是印度对世界美食最大的贡献之一，在全球各地的印度餐厅菜单上几乎都名列前茅。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道源自印度的经典咖喱菜肴，以烤制后再炖煮的鸡腿肉搭配番茄、黄油和奶油制成的酱汁，口感醇厚丝滑，酸甜微辣，带有独特的香料复合香气。鸡肉、酸奶和腰果提供了丰富的蛋白质与健康脂肪，番茄和香料也带来一定的维生素与抗氧化物。制作有一定挑战，需要掌握火候和香料的平衡，加上腌制时间共约 1 小时 45 分钟方可完成。"],"title":"黄油鸡的做法"} +{"no":208,"id":"5c969db6184fa1066c38af97c4351029","name":"黄焖鸡","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡腿","香菇（干香菇最佳）","青椒","生姜片","干辣椒","盐","料酒","白胡椒粉","白糖","酱油","味精","土豆（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["鸡腿 = 两只","香菇（干香菇最佳）= 5 朵","青椒 = 两个","生姜片 = 两片","干辣椒 = 5，6 个","盐 = 10g","料酒 = 10ml","白胡椒粉 = 5g","白糖 = 5g","酱油 = 5ml","土豆 = 一个（可选，可使汤汁更粘稠）"]}]},{"text":"操作","content":[{"type":"heading","text":"备菜阶段"},{"type":"list","items":[["鸡腿洗净，剁成",{"type":"strong","text":"4cm"},"大小的块"],["生姜切片、干辣椒切成",{"type":"strong","text":"小圈"}],["香菇切片，青椒切成细长的",{"type":"strong","text":"马蹄状"},"，若为干香菇，洗净灰尘后泡一晚上并留香菇水备用"],["若有土豆，切为与鸡肉大小类似的",{"type":"strong","text":"滚刀块"}]]},{"type":"heading","text":"炒制阶段"},{"type":"list","items":[["炒糖色：锅里倒入底油，冷油时放入白糖（",{"type":"strong","text":"有一定难度，新手可跳至鸡肉炒制并使用老抽替代"},"）"],"小火慢慢加热，待油温逐渐升高，白糖开始融化并变成较深的棕色（期间要不断搅拌，防止糊锅）","迅速倒入鸡块，转大火，快速翻炒！烹入料酒，继续翻炒片刻","将生姜片和干辣椒倒入","放入酱油，炒匀","倒入香菇水或清水，以能淹住鸡肉为准","倒入香菇片，白胡椒粉，盐，土豆",["翻炒均匀后，盖上锅盖焖煮，转中小火",{"type":"strong","text":"15——20分钟"},"，有条件可以转至砂锅"],"待鸡肉软烂，汤汁浓稠后（汤汁不要收的太干），最后放入青椒","放入味精，兜炒均匀后，关火！青椒基本断生即可，不要炒时间久了"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["黄焖鸡是一道以鸡腿、香菇、青椒为主料的家常菜，汤汁浓郁，鸡肉滑嫩，咸鲜微甜，十分下饭。富含优质蛋白质和菌菇多糖等营养。炒糖色环节稍有挑战，但可用老抽替代，整体难度不高，新手也能顺利掌握。从备菜到出锅，大约需要 40 分钟。"],"title":"黄焖鸡的做法"} +{"no":209,"id":"0cc027f236ea06537890cebc8c932e54","name":"黄瓜炒肉","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黄瓜","猪瘦肉","食用油","生抽","盐","蒜","小米辣"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["黄瓜 = 100 克 * 份数","猪肉 = 50 克 * 份数","油量 = 50 克 * 份数","盐量 = 10 克 * 份数","酱油 = 5 克 * 份数","蒜瓣 = 2 瓣 * 份数","小米辣 = 1 根 * 份数"]}]},{"text":"操作","content":[{"type":"list","items":["将猪瘦肉切片，放入碗中，倒入食用油 10 克，生抽，搅拌均匀，腌制 10 分钟","将黄瓜切去 5 厘米的头尾，剩余部分斜着切成 0.5 厘米的薄片","将黄瓜倒入碗中，撒上盐 8 克，搅拌均匀，腌制 5 分钟","将蒜瓣去皮，压扁，切成蒜末备用","将小米辣去丁切分成均匀 0.5 厘米的段状","热锅，倒油 40 克，等油温到冒烟，放入蒜蓉小米辣翻炒 5 次","放入腌制好的猪瘦肉，翻炒至肉熟变色","放入黄瓜，加入盐 2 克，大火翻炒均匀半分钟，出锅","如果无法保证大火，可能会有点生。可以考虑增加到 50 秒。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道清爽脆嫩的家常快手菜，咸鲜适口，带有蒜香与微辣。富含蛋白质和多种维生素，有助于清热补水。对新手比较友好，只要注意火候就能成功，预计制作时长约 25 分钟。"],"title":"黄瓜炒肉的做法"} +{"no":210,"id":"7ba0ac6990b1b1efc78b8dd6c0803c3c","name":"黑椒牛柳","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉（可以用牛里脊肉或者牛排肉）","洋葱","菜椒（红/黄椒）","淀粉","黑胡椒（粉）","黑椒（腌料）","盐","花生油"]},"注：粉与腌料可相互替代，具体用量请参照您购买的食品包装上的说明。","建议使用不粘锅。"]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用","总量：",{"type":"list","items":["牛肉量 = 份数 * 100 克 （视就餐者胃容量和锅容量酌情增减）","洋葱量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）","菜椒量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）","盐量 = 份数 * 1 克","淀粉 = 份数 * 3 克","黑椒腌料 = 参照所购商品的说明按比例腌制","黑胡椒粉 = 份数 * 1 克（实际上是随便撒）","花生油 = 份数 * 10ml （实际上油量是依据菜量变动的，如对牛肉的量有增减请按对应比例变动）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["将牛肉切条，长度最好控制在 8 厘米以下，厚度约 5-10 毫米，宽度约 1 厘米（要求不严格）","利用腌料腌制牛肉，混合均匀后静置，用量与时间请参照商品说明，可以延长不能缩短。","如果使用液态腌料，可以在腌制结束前三分钟撒一层黑胡椒粉，然后再加入淀粉，再次混合均匀后静置 20 分钟。","开火，热锅，加入花生油。","当能看到锅里的油冒出一丝烟时，放入牛肉，翻炒。","开中火偏大，翻炒 2 分钟至牛肉外表变色（即不出现明显血色，有血色部分说明翻炒不到位）（此处应小心油滴溅射）。","放入洋葱和菜椒，翻炒 2 分钟。","加入盐，再次撒一份黑胡椒粉，翻炒 30 秒，搅拌均匀。","观察洋葱已经变软即可关火，出锅，盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"黑椒牛柳成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cf38784f8d0c78ab9270a6465e75a432.jpg"},"黑椒牛柳是一道广受欢迎的家常小炒，黑椒风味浓郁，牛柳嫩滑，搭配甜脆的洋葱和彩椒，荤素均衡，口味老少咸宜。牛肉富含优质蛋白和铁，彩椒和洋葱能补充多种维生素。这道菜对新手十分友好，从备料到出锅，通常一小时以内就能完成。"],"title":"黑椒牛柳的做法"} +{"no":211,"id":"5084f033dfb31c0c127303138bc303d4","name":"黔式腊肠娃娃菜","category":"meat_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黔式腊肠","娃娃菜"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["黔式腊肠 200g","娃娃菜 300g","水 750ml"]}]},{"text":"操作","content":[{"type":"list","items":["锅内放入 750ml 水，开火加热至沸腾","放入腊肠，计时 13 分钟","放入娃娃菜，计时 2 分钟","关火，夹出腊肠及娃娃菜","娃娃菜切段、腊肠切片，装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["根据锅的大小，建议以水量没过食材为宜，宁多勿少","如果没有刀具，娃娃菜和腊肠不切也可以"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"黔式腊肠娃娃菜","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8e29c9e5b7c4d18834c831674575924f.jpg"},"这道菜咸鲜可口，融合了黔式腊肠的醇香与娃娃菜的清甜，是西南菜系中少见的不辣风味，南北皆宜。娃娃菜富含维生素和膳食纤维，搭配腊肠的蛋白质与脂肪，营养均衡。制作过程极为简单，无需掌握火候和额外调味，从备料到出锅仅需 15 分钟，非常适合新手和忙碌的日常。"],"title":"黔式腊肠娃娃菜的做法"} +{"no":212,"id":"ec1557fea0b95f864d607b8b49f6b536","name":"凉皮","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["凉皮、面筋","盐、鸡精、蚝油、生抽、老抽、香油、香醋、芝麻酱（原味芝麻酱最佳）","黄瓜、大蒜、绿豆芽","盆、碗、盘子、蒜臼"]}]},{"text":"计算","content":[{"type":"list","items":["凉皮用量为 300 g/人 向下取整。","芝麻酱的用量为 30 g/人 向下取整。","黄瓜 100g/人、绿豆芽 50g/人。"]}]},{"text":"操作","content":[{"type":"heading","text":"准备工作"},{"type":"list","items":["锅中加入 500ml 水。煮沸。","将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。","黄瓜切丝放入盘中备用","将 10g 蒜瓣剥皮、放入蒜臼中加入 1g 盐。锤成蒜泥，加入 10g 自来水。放置备用。","注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。","注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。"]},{"type":"heading","text":"盐水调配"},{"type":"list","items":["准备小碗，加入 3g 盐、2g 鸡精、5g 生抽、1g 老抽、1g 香油、2g 蚝油、香醋 5g、（盐、香醋均可根据个人口味酌量添加，以上数据只是大众口味）。","以上调料加入 25-35g 温水（据个人咸淡程度），使用筷子将其拌匀、溶解。静置一旁冷却。"]},{"type":"heading","text":"芝麻酱调配"},{"type":"list","items":["注：以下计量均为一人份，如果有 n 人，请自觉将计量乘以 n","拿出小碗，将准备好的芝麻酱放入其中。","加入 4g 盐、3g 鸡精、5g 生抽、1g 老抽、3g 蚝油。","使用筷子将其调料与芝麻酱拌匀。","加入 10g 清水将其拌匀。","上一步骤重复 2、3 次（次数根据个人对芝麻酱的浓稠程度而定）。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["拿出之前准备好的小盆，加入之前准备好的凉皮。","倒入盐水，使用筷子将其拌匀。随之盛入小碗（盐水一并倒入碗中）。","豆芽放置凉皮上、面筋随后放上。","将调配好的芝麻酱从面筋上方倒下。","撒上黄瓜丝。","如有喜爱可以加入辣椒油。","色香味俱全的家常凉皮出炉！"]}]},{"text":"附加内容","content":["个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["凉皮是一道源自陕西的家常小吃，口感筋道爽滑，酸辣开胃，带有浓郁的芝麻酱香。芝麻酱和面筋提供了丰富的植物蛋白与钙质，搭配清脆的黄瓜和绿豆芽，富含维生素和膳食纤维。整体操作难度中等，只需简单煮烫、切丝和调汁，一般初学者也能从容完成。从备料到上桌大约需要 40 分钟，非常适合夏日餐桌。"],"title":"凉皮的做法"} +{"no":213,"id":"29fdff1380a859c2bace92ef29a69bd7","name":"半成品意面","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["1 袋 半成品意大利面（推荐品牌圃美多）","50 ml 清水","平底锅 或 微波炉"]},"> 不同类型的意面烧制时长有所不同，这里是意大利直面的标准。"]},{"text":"计算","content":[{"type":"list","items":["2 人 1 顿 520g（以半成品为准）"]},"> 使用上述条件，按需求（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。"]},{"text":"操作","content":[{"type":"heading","text":"方法一 - 平底锅"},{"type":"list","items":["热锅","将 50 ml 清水倒入平底锅","将面条放入，炒 1 分钟","将酱料倒入，翻炒 1 分钟","装盘即可"]},{"type":"heading","text":"方法二 - 微波炉"},{"type":"list","items":["将面条放入「可用于微波炉加热」的盘子中","将附带的酱料倒在面条上","倒入 50 ml 清水","700W 加热 2 分钟","取出拌匀即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["传统意大利面非常长。20 世纪下半叶开始流行短的意大利粉，典型长度 25–30 cm。","“Spaghettoni”是较厚的意大利粉。“Spaghettini”较细的意大利面。“capellini”是更细版的意大利面。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道利用市售半成品快速完成的西式简餐，面条弹韧有嚼劲，搭配现成酱料风味浓郁。以碳水化合物为主，能迅速补充能量，并含有蛋白质。制作难度极低，新手也能零失误，从开火到装盘仅需约 2 分钟。"],"title":"半成品意面的做法"} +{"no":214,"id":"73ce817ab8d4f4986d93334457664325","name":"懒人蛋挞","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["需要烤箱 1 个（有上下火功能的最佳，也可以没有）","隔热手套 1 双","网购蛋挞液 1 盒，蛋挞皮 1 盒（附近的大超市也可以，比如家乐福、沃尔玛等等）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["蛋挞皮 1 个","蛋挞液约 10ml，到达挞皮的 4/5 最佳"]}]},{"text":"操作","content":[{"type":"list","items":["烤箱 200 度，预热 10 分钟","在烤盘上放上蛋挞皮，蛋挞皮中倒入蛋挞液约 10ml，具体分量需要看蛋挞皮大小，通常倒入 4/5 即可","将烤盘放入烤箱内，上下火 190 度，烤 10 - 20 分。如果想快速烤出蛋挞液上的焦褐斑点，需要上火更高一些，通常是 200 - 210 度","蛋挞液烤出焦褐斑点，蛋挞皮完全蓬松冒油即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，可以根据焦褐斑大小适当调整时间，如果需要","可以在蛋挞中加 10g 碎芝士，就是一道芝士蛋挞啦~"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"蛋挞成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8e306f3bb0b14aaab8545381e4c495c6.png"},"这道甜品利用现成的蛋挞皮和蛋挞液，外皮酥香、内馅嫩滑，带有焦糖斑点，是经典粤式点心中最易上手的版本。主要成分鸡蛋和牛奶提供了优质蛋白质与钙质，适合作为家庭小点心。整个操作只需组装和烘烤，对完全零基础的新手也很友好，从预热烤箱到出炉约需 40 分钟。"],"title":"懒人蛋挞的做法"} +{"no":215,"id":"fa3387bc930599510db4f83c4653d802","name":"炸薯条","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["1 袋半成品薯条（推荐品牌麦肯）","1 个空气炸锅（喜欢脆的切忌小牌子）"]},"> 注意，使用的烹饪工具不同炸薯条可能有不同的做法，这里仅介绍使用「空气炸锅」的做法。"]},{"text":"计算","content":[{"type":"list","items":["作为主食，1 人 1 顿 400g（以半成品为准）","作为小食，1 人 1 顿 1/4 主食质量+-50g"]},"> 使用上述条件，按需求量（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。"]},{"text":"操作","content":[{"type":"heading","text":"开封薯条"},{"type":"list","items":["开封大分量半成品薯条注意开口要小，可以有效减少长久储藏下薯条表面结霜。"]},{"type":"heading","text":"预热空气炸锅"},{"type":"list","items":["插电，200℃预热 5 分钟。","预热的目的是为了确保放入食材的时候锅内温度已经处于烹饪所需温度。","注意，预热完再拿出薯条，不应等薯条软化后再炸制。"]},{"type":"heading","text":"炸薯条"},{"type":"list","items":["取出薯条放入空气炸锅，200℃20 分钟。","取出薯条的时候注意半成品薯条已经有油，所以要异步去做客户端内刀斯林的话需要使用夹持工具。","5~10 分钟时可以拿出锅体晃动使薯条受热均匀也防止粘连。"]},{"type":"heading","text":"脆化（可选项）"},{"type":"list","items":["10 分钟~15 分钟时，拿出锅体，往已经干了的薯条表面喷 1 层面积为薯条表面积 2/3 的油。"]},{"type":"heading","text":"取出&装盘"},{"type":"list","items":["喜欢脆薯条的，取出后拿着锅体跳舞让空气经过薯条表面后装盘；喜欢软薯条的直接装盘。配合蘸酱或浇上酱汁更佳。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["番茄酱、蛋黄酱、蜂蜜芥末酱、",{"type":"link","text":"蒜香酱油","href":"../../condiment/蒜香酱油.md"},"……炸薯条的晋级之路在于对酱料及酱料组合的探究。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"炸薯条","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e9b4f44f68d5e780e42e64ea03fec0f7.jpg"},"炸薯条外酥里软，金黄咸香，属于广受欢迎的快餐小食。土豆提供碳水化合物和膳食纤维，但油炸或空气炸制后热量较高。使用半成品薯条和空气炸锅，操作简单，新手也能轻松上手。从预热到出锅，大约需要 25 分钟。"],"title":"炸薯条的做法"} +{"no":216,"id":"da45cd2b16513d5dd43c8cbda0b5af53","name":"牛油火锅底料","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"原料"},{"type":"list","items":["牛油 4500 g","（色拉油 或 菜籽油） 1000 ml","纯猪油 500 g","豆瓣（郫县） 1000 g","糍粑辣椒 3000 g","老姜（切片） 250 g","大葱（切段） 100 g","洋葱（切丝） 100 g","大蒜（切片） 200 g","豆鼓（剁碎）（永川） 10 g","豆母子 140 g","红花椒 150 g","老油 ? 颗粒香料 100 g : 整形香料 150 g","麦芽粉（肉香） 12.5 g","白酒(52%VOL) 150 ml","老油 ?? 干辣椒面 15 g"]},{"type":"heading","text":"香料"},{"type":"list","items":["山奈 5 g","八角 10 g","草果 10 g","肉桂 10 g","丁香 5 g","小茴香 10 g","白芷 10 g","荜拨 5 g","香草 10 g","香果 10 g","山楂 10 g","陈皮 5 g","香茅 10 g","砂仁 10 g","白蔻 10 g","香叶 10 g"]},"#### 颗粒香料","以上配料放入粉碎机打碎至大约 4 mm 颗粒备用。","#### 整形香料","以上配料洗净备用。",{"type":"heading","text":"工具"},{"type":"list","items":["粉碎机"]}]},{"text":"计算","content":[{"type":"list","items":["每份原料可制作 7.5 kg 火锅底料/火锅老油"]}]},{"text":"操作","content":[{"type":"list","items":["锅置旺火（大火）放入牛油烧至 八成热(240±10°C) 时放入 `老姜、大葱、洋葱、大蒜 (各100g)`，炸干（吸尽异味（牛油腥味））后捞出扔掉。","放入 `(色拉油 || 菜籽油)、纯猪油`，等待锅中油温下降到 五成热(150±10°C) 时放入 `糍粑辣椒` 持续翻炒 5-8 分钟。",["放入 `豆瓣` 炒散，转用 ",{"type":"strong","text":"中小火"}," 慢炒至料渣略发白翻砂（发出沙沙声）。"],"油在外观呈现樱桃红时放入 `姜片(150g)、大蒜(100g)` 炒香，大约 15 秒。","放入 `豆鼓、豆母子` 炒香，放入 `红花椒、小茴香` 炒香。","（老油） 此刻放入 颗粒香料","放入 `麦芽粉` 炒散，放入 `白酒` 炒散。"]},{"type":"heading","text":"作为底料"},{"type":"list","items":["起锅装入容器中，静置于温度低的环境(10-20) 5 天后再使用效果最佳。"]},{"type":"heading","text":"作为老油"},{"type":"list","items":[["起锅装入容器中放入 `干辣椒面` 搅匀置放 24 小时，等待制作 ",{"type":"strong","text":"老油"},"。"],"将底料倒入锅中，加入 3/5 的开水用大火烧开 （底料:2/5 开水:3/5）。","烧开后表面会出现泡沫，将泡沫撇净。",["转用 ",{"type":"strong","text":"中小火"}," 慢熬出味（约 25-30 分钟），过滤去渣。"],["等待容器中 ",{"type":"strong","text":"油水分离"}," 后，将表面的 ",{"type":"strong","text":"油"}," 撇净（将油打出来） 装入另外的容器。"],["将上一步所 ",{"type":"strong","text":"撇"}," 出来的 ",{"type":"strong","text":"油"}," 重新倒入 ",{"type":"strong","text":"净锅"}," 中，直至 ",{"type":"strong","text":"炼干"}," 油中水分起锅装入容器即为 ",{"type":"strong","text":"火锅老油"},"。"]]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"警告：操作时请擦干手上水滴！以免水进入油锅中发生爆炸！造成严重烧伤！"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道重庆火锅底料以大量牛油为基底，糅合糍粑辣椒和多种香辛料，熬出的底料麻辣醇厚、香气浓烈，是涮烫毛肚、鸭肠等食材的灵魂。牛油和猪油提供了丰富能量，辣椒与花椒能温中散寒、促进食欲，但油脂含量较高，宜节制食用。制作过程需精准控制油温和翻炒火候，对新手有一定挑战，从备料到完成约需 1 小时。"],"title":"牛油火锅底料的做法"} +{"no":217,"id":"4f3c6326f51efdcf36737012ba7ceb7b","name":"空气炸锅羊排","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["必备：羊排（推荐 JD 购买大庄园 新西兰进口 羔羊法式肩排，500g/袋共三片，JD 打折的话 42 元）","必备：黑椒混合牛排调味料（懒）","必备：蒜蓉酱（推荐川娃子的，同样是因为懒）","必备：厨房纸","可选：黄油（JD 买小盒装的，一片一小盒）","可选：烧烤料","可选：罗勒碎","可选：空气炸锅烤架（用烤架油比较少，底下更容易熟，洗起来麻烦。不用的话比较入味。看个人选择啦）"]}]},{"text":"计算","content":[{"type":"list","items":["羊排 1 片约 160g","黑椒混合牛排调味料 5g","蒜蓉酱 20g","黄油 1 小盒 10g 或 烧烤料 20g"]}]},{"text":"操作","content":[{"type":"list","items":["羊排放入碗中清水洗净血水","羊排用厨房纸吸干水分，双面抹上黑椒混合调味料、蒜蓉酱，静置腌制 20 分钟","锡纸碗放上烤架，羊排放在烤架上，撒上罗勒碎，黄油或烧烤料放在羊排上，空气炸锅 180° 10 分钟","羊排翻面，撒上罗勒碎，黄油（从锡纸碗里舀上来）或烧烤料放在羊排上，空气炸锅 180° 5 分钟（可以视个人喜好加一点时间，这里写的是不会焦的时间）"]}]},{"text":"附加内容","content":[{"type":"list","items":["推荐购买温控比较好的空气炸锅，不然可能会糊"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"空气炸锅羊排-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/abd59bbdac6b90ff6e6e684d2129d181.jpg"},"这道菜做法超级懒人，用空气炸锅能逼出多余油脂，成品外焦里嫩、蒜香浓郁，风味主要取决于羊排本身品质。羊肉富含优质蛋白和铁、锌等微量元素，有助于温补气血、增强体质。烹饪难度适中，新手也能轻松上手，实际动手操作仅需 10 分钟，算上腌制总时长约 40 分钟就能端上餐桌。"],"title":"空气炸锅羊排的做法"} +{"no":218,"id":"346ed0221b6112cdac9945d66f03889a","name":"空气炸锅鸡翅中","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["必备：鸡翅中（推荐买泰森的奥尔良鸡翅中，JD 打折的话 30 多一袋 454g 大概 12 个。上鲜和圣农的也买过，没这个方便。泰森的是腌好的，如果有时间的话可以买没腌的自己腌。）","可选：罗勒碎（撒上去纯粹为了好看）","可选：云南单山蘸水（代替烧烤料）"]}]},{"text":"计算","content":[{"type":"list","items":["鸡翅中 6 个（泰森奥尔良鸡翅中，其他品牌例如圣农嘟嘟翅可能会大一些，请自行根据食量斟酌）"]}]},{"text":"操作","content":[{"type":"list","items":["鸡翅从冰箱拿出来，鸡翼面朝下放入锡纸烤盘，撒上罗勒碎，盖上保鲜膜自然解冻 20 分钟","撒上罗勒碎，空气炸锅 200°C，10 分钟","翻面，撒上罗勒碎，空气炸锅 200°C，7 分钟"]}]},{"text":"附加内容","content":[{"type":"list","items":["推荐购买温控比较好的空气炸锅，不然可能会糊"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鸡翅中","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d8585b29a31fb520b8b511e2c9b6760a.jpg"},{"type":"image","text":"鸡翅中","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/1f55bf66c6043a74945a5694262a8e22.jpg"},"这是一道方便省事的家常快手菜，鸡翅外焦里嫩，自带油脂香气，比快餐店的更对胃口。鸡翅中富含优质蛋白和脂肪，能量充足。对新手非常友好，实际操作只需几分钟，全程大约四十分钟就能吃上。"],"title":"空气炸锅鸡翅中的做法"} +{"no":219,"id":"d0314b5b90a49a818a3609641cf843c1","name":"速冻水饺","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["未过期的一袋速冻水饺"]}]},{"text":"计算","content":[{"type":"list","items":["一般一个人可以食用 7～10 个水饺","一个水饺约需要本身体积两倍的水（饺子倒入锅内时，水的高度应一至两倍于饺子的高度，即饺子高度为 1，水高度则为 1~2）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["中火，将水倒入锅中，静候水煮沸。","将饺子倒入锅中。","倒入锅前可以适当用水过一下。","倒入饺子后，可以用炒菜勺子或铲子搅水，但要注意不要铲到饺子上，以避免粘锅上撕破皮或互相粘连造成粘连处夹生。","频率不需要太高，平均每 `30` 秒摇 `3` 秒，饺子浮起后不需要再做此步。","饺子浮起及水再次煮沸后，用炒菜勺子盛起一个饺子观察，如果面皮有夹生可用炒菜勺子舀入 80ml 凉水，将水降温，然后继续煮至沸腾，此间重复此观察、搅拌操作，最多加两次水就能全熟。","所有饺子浮起后（下饺子后约 8 分钟）用铲子或漏勺把饺子铲入盘或碗中，装盘后即可食用。","吃完饺子后，等锅内水温降低，将水倒掉并用洗洁精及时刷锅，不然过段时间锅内煮过的面粉会在锅壁形成黏糊糊的物质。"]}]},{"text":"附加内容","content":["这道菜存在一些补充做法，包括但不限于：","额外添加下列材料：",{"type":"list","items":["黑醋 10ml","姜 一小块 50 克","香油 2 滴","大蒜/蒜泥 3 瓣/人","考虑搭配黑醋食用。建议用量：10-20ml。","考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。","考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。","考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道源自中国的家常面食，采用市售冻饺速成，皮薄馅丰，口感鲜香。佐以醋、姜、蒜等蘸料，滋味更添层次。作为一餐，它能提供充足的蛋白质与碳水，营养饱腹。制作毫无难点，新手也能轻松上手，前后仅需大约一 刻钟。"],"title":"速冻水饺的做法"} +{"no":220,"id":"4adaa59fa79cc8724f582299118f69b8","name":"速冻汤圆","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["速冻汤圆","微波炉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["速冻汤圆：11 个。数量取决于碗的大小。保证放入的汤圆最高不超过碗高度 - 5mm。"]}]},{"text":"操作","content":[{"type":"list","items":["取出速冻汤圆，放入碗中。","倒入开水，直至浸没汤圆。","微波炉高火 4 分钟。","假如汤圆均已吸水膨胀，则已熟。","如果没熟，再加热 1 分钟。"]}]},{"text":"附加内容","content":[{"type":"list","items":["注意先加汤圆再加热水，不要颠倒，不然汤圆倒入热水可能会溅出烫伤。以及无法控制水面高度可能溢出。","假如微波炉里碗太烫无法取出，可以用毛巾，或者某些微波炉可以连托盘一起取出。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"速冻汤圆","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/05055d6e86b6d271e8d926434e3adf02.jpg"},"速冻汤圆是一道快速方便的微波炉甜点，外皮软糯、内馅香甜，属于中式传统小吃。主要提供碳水化合物，能迅速补充能量。做法极易上手，新手也能轻松完成，从准备到出锅仅需大约 6 分钟。"],"title":"速冻汤圆的做法"} +{"no":221,"id":"32dfec80e786af6ef5015e82b2d3c9f2","name":"速冻馄饨","category":"semi-finished","detail":[{"text":"原料和工具","content":[{"type":"list","items":["未过期的一袋速冻馄饨（自带调味料包更佳）","电饭煲（推荐品牌小米智能电饭煲）","盐（速冻馄饨无调味料包时）","鸡精（速冻馄饨无调味料包时）","胡椒粉（速冻馄饨无调味料包时）","香油（速冻馄饨无调味料包时）","香菜 1 根（可选）"]},"> 注意，使用的烹饪工具不同速冻馄饨可能有不同的做法，这里仅介绍使用「电饭煲」的做法。"]},{"text":"计算","content":[{"type":"list","items":["一般一个人一顿可以食用 12～20 个馄饨","当所有馄饨放入电饭煲中时，能刚好没过所有馄饨的水乘以 2~3 倍的水量（一人食用的馄饨约需要 600ml 水量）"]}]},{"text":"操作","content":[{"type":"heading","text":"烧开水"},{"type":"list","items":["将水倒入电饭煲中，按炖或煮的模式运行 35 分钟，此时揭开电饭煲应看到水为沸腾状态。"]},{"type":"heading","text":"下馄饨"},{"type":"list","items":["将速冻馄饨小心放入水中，注意不要烫伤。","放入电饭煲前可以适当用水过一下。","如果馄饨有调料包，此时可一并加入水中。"]},{"type":"heading","text":"煮馄饨"},{"type":"list","items":["盖上电饭煲，按同样炖或煮的模式运行 20 分钟。"]},{"type":"heading","text":"盛馄饨"},{"type":"list","items":["将所有馄饨连同能没过所有馄饨的水一同盛入碗中。","如果此前没有加入调料包，此时可按自身口味轻重加入盐、鸡精、胡椒粉、香油调味。","也可撒上 5~8 片香菜叶佐味（仅适用于对香菜味道不敏感的人）。"]}]},{"text":"附加内容","content":[{"type":"list","items":[["出锅后也可以加入水煮荷包蛋（",{"type":"link","text":"太阳蛋","href":"../../dishes/breakfast/太阳蛋.md"},"）一起食用。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["速冻馄饨皮薄馅嫩，汤清味鲜，是一道便捷的家常面食。主要提供碳水化合物和蛋白质，便于快速补充能量。做法简单，对新手非常友好，使用电饭煲即可完成，从烧水到出锅大约需要 55 分钟。"],"title":"速冻馄饨的做法"} +{"no":222,"id":"b10509cc5cbf8d4f1a44dd9abccacea6","name":"勾芡香菇汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["香菇","香葱","食用油","食用盐","鸡精","生粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜香菇 2 朵","香葱 0.5 根","鸡精 3 g","食用油 10 ml","食用盐 3 g","开水 350 ml","生粉 10 g"]}]},{"text":"操作","content":[{"type":"list","items":["香菇切片（每片厚度 0.5-1 cm,厚点相对薄点更有嚼劲），放入大碗中，倒入 2g 食用盐 浸泡 15 分钟","生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）","倒掉碗中的盐水，适当去掉香菇本身的水分（方便下一步煎炸）【可选】","小火，倒入油，待油开始冒小泡（小火 30s ，看每个锅的功率），倒入香菇，每面煎 10s 【可选】","倒入开水 300ml ，调中火再煮 3-5 分钟","倒入水淀粉，适当搅拌锅中汤汁后，加入 3g 盐、3 g ，最后撒上葱花出锅"]},{"type":"image","text":"勾芡香菇汤-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/7b09f064017dc12709105db0534ba16a.jpeg"},{"type":"image","text":"勾芡香菇汤-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/06595726809ddef8b7f6518bc69c7502.jpeg"},{"type":"image","text":"勾芡香菇汤-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/473be697ffaabe53a8f65bdc7efcf767.jpeg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["香菇勾芡汤汤浓味鲜，滑润适口，是一道快手的家常汤品。香菇含有丰富的氨基酸和多糖，有助于增强免疫力。制作过程需要一些基本的控火和勾芡技巧，但对新手依然友好。从备料到出锅，大约只需 25 分钟。"],"title":"勾芡香菇汤的做法"} +{"no":223,"id":"2f6425366db72bf851c4c1a048236a4b","name":"奶油蘑菇汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["白蘑菇","洋葱","黄油","面粉","牛奶","淡奶油","黑胡椒碎","盐","清水"]},"---"]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1~2 人食用。","总量（按每份）：",{"type":"list","items":["白蘑菇 200 克","洋葱 50 克","黄油 15 克","面粉 10 克","牛奶 200 毫升","淡奶油 30 毫升","清水 100 毫升","盐 2 克","黑胡椒碎 1 克"]},"---"]},{"text":"操作","content":[{"type":"list","items":["白蘑菇切片备用，洋葱切末备用。","平底锅中放入黄油，小火融化后加入洋葱炒至透明。","加入白蘑菇翻炒至出水变软，撒入面粉搅拌均匀。","加入牛奶和清水，搅拌均匀后小火煮沸，保持搅拌防止糊底。","转小火煮约 10 分钟，汤汁浓稠。","倒入淡奶油继续加热 1 分钟，加入盐和黑胡椒调味。","熄火后可用料理机打成细腻浓汤（可选）。"]},"---"]},{"text":"附加内容","content":[{"type":"list","items":["可将部分蘑菇预留作为装饰，提前煎香再添加。","使用鸡高汤代替清水风味更佳，建议控制总液体不超过 300 毫升/份。","喜欢浓汤口感可适当增加面粉和淡奶油用量。","建议现做现吃，不建议冷藏或冷冻保存。"]},"---","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道经典法式浓汤，口感丝滑绵密，菌香与奶香交融。蘑菇富含膳食纤维和微量元素，牛奶则提供优质蛋白与钙质。做法非常简单，新手也能轻松驾驭，从备料到完成大约需要 30 分钟。","---"],"title":"奶油蘑菇汤的做法"} +{"no":224,"id":"4bf358b219717d079643026e4a4cac0d","name":"小米粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小米","水（山泉水最佳）"]}]},{"text":"计算","content":[{"type":"list","items":["小米 100 克","水（山泉水最佳） 2000 克"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["小米 100 克，放入碗中，用水轻淘一遍（用手搅拌一下，将水倒掉，只是去掉外面的浮灰，不可搓洗！！！）","水烧开，务必烧开！！！","水烧开沸腾时，将小米倒入锅内。（很容易被忽视的一个很重要的环节）","搅拌使得小米不会粘连锅底，继续用大火熬 6-10 分钟，注意用中间穿插搅拌几次。","改中火、文火熬 15-20 分钟，锅盖要错开一条缝，千万不能让小米油溜掉哟，中间继续搅拌几次，不要糊锅底"]}]},{"text":"附加内容","content":[{"type":"list","items":["这是普通锅熬制（只需 30-35 分钟即可出锅）,味道最佳。高压锅和电饭锅省事，不过效果下降，水量要适当减少，一般 100 克小米+1800 克水","小米只需用水去除浮灰，千万不可过分淘，会损失掉小米油的","千万记住小米需要在水开的时候下锅","不喜欢放碱，更喜欢原汁原味的小米香"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["小米粥是一道北方常见的家常粥品，口感绵滑，米香浓郁，熬出的米油尤其养胃。它富含蛋白质、脂肪、碳水化合物和胡萝卜素，维生素 B1 含量在粮食中名列前茅，容易消化吸收。做法非常简单，新手也能轻松掌握，从烧水到出锅大约需要 30-35 分钟。"],"title":"小米粥的做法"} +{"no":225,"id":"12c6de0fe0beb3560bb2d589d61e8e5e","name":"排骨山药玉米汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨（推荐精排）","山药（推荐铁棍山药）","胡萝卜","玉米（推荐甜玉米或糯玉米）","生姜","小葱","料酒","食盐","砂锅或深汤锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 人喝。","每份：",{"type":"list","items":["排骨 500g","山药 1 根（大约 300g）","胡萝卜 1 根（大约 150g）","玉米 1 根（大约 250g）","生姜（大约 20g，切片备用）","小葱（大约 15g，打结或切末备用）","料酒 15ml","食用油 10ml","饮用水 1500ml - 2000ml","食盐 6g - 8g"]}]},{"text":"操作","content":[{"type":"list","items":[[{"type":"strong","text":"食材预处理"},"："],"将胡萝卜洗净去皮，切成大约 3cm 的滚刀块。","玉米洗净，剁成大约 4cm 的圆柱状小块。","山药去皮（建议佩戴手套，防止粘液导致皮肤过敏），切成大约 4cm 的长段，备用。",[{"type":"strong","text":"排骨焯水"},"："],"锅中加入足量冷水，放入洗净的排骨。","加入大约 10g 姜片、葱结和 15ml 料酒。",["大火煮沸，沸腾后",{"type":"strong","text":"等待 3 分钟"},"，期间用勺子撇去表面浮沫。"],"捞出排骨，用大约 40℃ 的温水洗净杂质，沥干备用。",[{"type":"strong","text":"翻炒排骨"},"："],"热锅，倒入 10ml 食用油，等待 10 秒让油温升高。","放入剩余大约 10g 姜片爆香。","放入全部准备好的排骨，保持中火翻炒大约 1 分钟，至排骨表面微焦。",[{"type":"strong","text":"炖煮过程"},"："],"在锅中一次性加入 1500ml - 2000ml 饮用水。","放入全部准备好的胡萝卜、玉米和山药。",["大火烧开后转小火，盖上锅盖，",{"type":"strong","text":"慢炖 40 分钟"},"。"],[{"type":"strong","text":"调味与出锅"},"："],"加入 6g - 8g 食盐，用勺子搅拌均匀。",["保持小火继续",{"type":"strong","text":"炖煮 2 分钟"},"使盐分入味。"],"关火，根据个人喜好撒入小葱末，盛盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":[[{"type":"strong","text":"防氧化技巧"},"：山药去皮后若不立即下锅，应浸泡在清水中，防止接触空气氧化变黑。"],[{"type":"strong","text":"口感控制"},"：若喜欢山药极度软糯，可与排骨同时下锅；若喜欢山药成块不散，可在排骨炖煮 20 分钟后再放入山药。"],[{"type":"strong","text":"补水须知"},"：炖煮过程中如发现水位低于食材，务必添加热水，避免加入冷水导致肉质纤维瞬间收缩变柴。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["排骨山药玉米汤清甜醇厚，山药软糯、玉米回甘，融合了排骨的鲜香，属于老少皆宜的家常汤品。它富含蛋白质、膳食纤维和多种维生素，有健脾益胃、增强抵抗力的作用。做法简单，预处理和炖煮步骤清晰，新手也能轻松上手，全程大约需要 1 小时即可完成。"],"title":"排骨山药玉米汤的做法"} +{"no":226,"id":"aa378bf9d76686e62bb1fd52ff91fd37","name":"排骨苦瓜汤","category":"soup","detail":[{"text":"原料和工具","content":["可选工具",{"type":"list","items":["电压力锅（可以极大简化烹饪过程和时间）","砂锅（相比于炒锅更适合炖汤）"]},"必须材料",{"type":"list","items":["排骨","苦瓜","虾皮"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 4 个人吃。","每份：",{"type":"list","items":["排骨 250g 到 500g","苦瓜 100g 到 200g","虾皮 5g 到 15g","生姜 5~10g（可选，用于焯水时去腥）"]}]},{"text":"操作","content":[{"type":"list","items":["排骨洗净，切到约 4cm ±2cm * 3 ± 2cm 的小块（如没有剁排骨的工具，可以求助摊主）","炒锅倒入冷水 700ml 和排骨一起加热至煮沸，关火捞出排骨","苦瓜中间切为两半，清除干净内部的种子和苦瓜瓤，切为 0.5 ± 0.3 cm 的苦瓜条，洗净\n使用汤锅进行烹饪","汤锅倒入水 1100ml 和排骨，大火","等待水沸腾后将苦瓜和虾皮下锅转小火，放等待 120~240 分钟（在 120 分钟之后可以捞出一块肉进行品尝，若肉可以较为轻松的从骨头上分离即可关火）","出锅时加盐和白胡椒，推荐量为每 250ml 0.3 到 0.6g 盐，0.1 到 0.5g 白胡椒\n使用电压力锅进行烹饪","倒入 1000ml 水和排骨，虾皮和苦瓜","选择炖汤功能，进行烹饪（一般为加压烹饪 45 分钟）","出锅，和汤锅一样进行加盐和胡椒"]}]},{"text":"附加内容","content":[{"type":"list","items":["可以使用其他带有鲜味的食材代替虾皮，如瑶柱"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["排骨苦瓜汤是一道汤色清亮、鲜美回甘的粤式家常汤品，排骨软烂、苦瓜清热解腻。富含蛋白质与维生素，虾皮还能补充钙质。处理过程需要焯水去腥、仔细去除苦瓜瓤，对新手有一定挑战，但借助电压力锅可大幅简化；传统慢炖需 2 至 4 小时，建议提前 4 小时准备，压力锅则只需约 1 小时。"],"title":"排骨苦瓜汤的做法"} +{"no":227,"id":"70b138afa819454296450a1be54223be","name":"昂刺鱼豆腐汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["昂刺鱼或者沙光鱼","豆腐","香葱","姜","食用油","料酒","食用盐","胡椒粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["昂刺鱼或者沙光鱼 一条","豆腐 100 g","香葱 一根","姜 一块","胡椒粉 3-5 g","食用油 15 ml","食用盐 10-15 g","开水 1L"]}]},{"text":"操作","content":[{"type":"list","items":["鱼处理好后洗净，（特别注意肚内的血丝、不洗干净会有腥味），放入大碗中，倒入料酒、10g 姜片、5g 盐，腌制 15 分钟","豆腐切块，放入凉水浸泡 5 分钟，捞出备用","煎鱼前，先用生姜片擦一下锅防止粘锅，倒入油（油量为 15ml * 鱼的条数 ），烧热后放入鱼煎 2~3 分钟，期间需要晃动一下鱼，防止粘底，且需要翻一次身","待鱼全部煎好之后，倒入开水、5ml 料酒、姜片，小火转至大火，盖上锅盖、大火煮 10 分钟（水要稍微多一些，后面会蒸发掉一些）","见汤变白后倒入准备好的豆腐，调中火再煮 5 分钟，加入 10g 盐、3g 胡椒粉调味，最后撒上葱花出锅"]},{"type":"image","text":"昂刺鱼豆腐汤-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/191867071d6ba42776f8ddd63980d92f.jpg"},{"type":"image","text":"昂刺鱼豆腐汤-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/629c3e3fa659f565f0bafb345dab0b03.jpg"},{"type":"image","text":"昂刺鱼豆腐汤-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e749b252bfa930e2efd3ed10ccbfba7f.jpg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["昂刺鱼豆腐汤是一道口感鲜嫩、汤白味浓的家常汤品，鱼肉刺少肉嫩，豆腐滑润，带有胡椒的微辛暖意，适合各个年龄层。鱼富含优质蛋白质，搭配豆腐能补充钙质，营养均衡好吸收。制作过程不算复杂，只要注意去腥和煎鱼防粘，一般初学者也可以上手，预计制作时长约 40 分钟。"],"title":"昂刺鱼豆腐汤的做法"} +{"no":228,"id":"31857c5b7c352c76d14b56aa9f316c3b","name":"朱雀汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","香油（芝麻油）","白糖","水"]}]},{"text":"计算","content":["按照 1 人份的份量：",{"type":"list","items":["一个鸡蛋","500ml 水","20 克白糖（根据个人口味调整）","2ml 香油"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋在碗中打散，再倒入香油。","水烧开后，在沸腾状态下快速倒入盛有鸡蛋的碗中。","放入白糖。"]},{"type":"image","text":"朱雀汤-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/b5f9113024d54729519e12f64cfc3430.jpg"}]},{"text":"附加内容","content":[{"type":"list","items":["鸡蛋一定要打散，水一定要在沸腾冒泡状态倒入鸡蛋液中，否则汤可能会浑浊影响口感","此为豫东地区做法，其他地区有不放白糖放盐的，口味不同，根据个人口味调整","此汤乃去火神器！"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["朱雀汤是一道豫东地区的家常快手汤品，口感顺滑香甜，带着芝麻油的醇香。鸡蛋提供优质蛋白质，制作非常简单，只需烧水冲蛋几步就能完成，前后不到十分钟即可上桌，还有清热去火的效果。"],"title":"朱雀汤的做法"} +{"no":229,"id":"d976bea23bf421bc313db90e736ecbb6","name":"玉米排骨汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨","玉米","胡箩卜","生姜","大葱","食用油","醋","料酒","黑胡椒粉","食用盐","砂锅（没有的话，用铁锅也行）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["排骨 500-800g","玉米一根（喜欢吃玉米的可以多一根）","胡萝卜一根（喜欢吃胡箩卜的可以多一根）","大葱小半根","香葱一根","食用油 10 ml","黑胡椒粉 4g","料酒 10ml","醋 10ml","食用盐 10-15g（根据最后汤剩余的量而定）","开水 1000 ml"]}]},{"text":"操作","content":[{"type":"heading","text":"备菜"},{"type":"list","items":["大葱切成 3-4cm 的大段，用刀背拍一下","玉米剁成小块","胡箩卜切成滚刀块","生姜去皮切大片","新鲜的排骨砍成小块"]},{"type":"heading","text":"操作"},{"type":"list","items":["排骨凉水下锅，放入大葱、生姜、料酒开始焯水，大火烧开，撇去浮沫，捞出排骨，沥干水分","热锅凉油，切大片的生姜和排骨一起下锅煸炒，待排骨表面微微焦黄，放入醋（可加速肉质软烂），继续煸炒一分钟","冲入开水，一次给足，之后就不要再加了，大火烧开","先下入玉米，放入胡椒粉，盖盖小火炖二十分钟，然后放入胡萝卜，盖盖继续小火炖四十分钟","调味很简单，出锅前三分钟，除了盐什么都不用放，最后撒上一把小葱花即可"]},{"type":"image","text":"玉米排骨汤-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5a2c0302099ea2e18bcbc94cfe6e3a0b.jpeg"}]},{"text":"附加内容","content":["这道菜制作起来并不难，而且食材简单，对新手友好，适合降温的时候来上一大碗。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["玉米排骨汤是一道鲜美清甜的家常汤品，排骨软烂，玉米和胡萝卜带来自然甜味。富含蛋白质、维生素和膳食纤维，营养均衡。做法简单，对新手友好，只需将排骨焯水煸香后慢炖约一小时即可完成。从备菜到出锅大约需要一个半小时。"],"title":"玉米排骨汤的做法"} +{"no":230,"id":"43a1d1c9d996dbdb32695fe8b6461e77","name":"生汆丸子汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"丸子肉配料"},{"type":"list","items":["前腿肉","盐","胡椒粉","葱姜花椒水","一个鸡蛋的鸡蛋清","土豆淀粉","熟豆油"]},{"type":"heading","text":"丸子汤配料"},{"type":"list","items":["木耳","黄花","小香葱","泡好的粉丝（放碗底）","盐","鸡粉","胡椒粉","香油","香菜"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["盐量 = 猪肉斤数 * 6 克","胡椒粉量 = 猪肉斤数 * 2 克","土豆淀粉 = 多少人的用量 * 40 克，本教程以一人用量算"]}]},{"text":"操作","content":[{"type":"heading","text":"剁肉"},{"type":"list","items":["肉改刀切开，肥瘦三七分","上刀剁一剁，用刀背砸一砸，把肉筋打开打松疏","剁一剁，砸一砸，剁成肉末，要想好吃得自己剁，机器打的太黏糊了"]},{"type":"heading","text":"调味"},{"type":"list","items":["每斤肉，6 克盐，1 克胡椒粉","上手抓匀","葱姜花椒水分次加，边加边搅，用手揉匀，让肉吸饱水。每斤肉末 80 克葱姜花椒水","放入鸡蛋清，继续顺着一个方向搅","加入 40 克土豆淀粉，搅匀","加入熟豆油，这是为了保持其嫩滑弹的状态"]},{"type":"heading","text":"汆丸子"},{"type":"list","items":["起锅烧水，烧开，改小火，似开非开的样子","上手，挤丸子，","全部漂起来，用小火煮 1 分钟"]},{"type":"heading","text":"制作丸子汤"},{"type":"list","items":["粉丝放碗底","加木耳，黄花，小香葱并用盐、胡椒粉、鸡粉打底调味","连汤带丸子冲如碗中","淋 3-5 滴香油","加一小颗香菜"]}]},{"text":"附加内容","content":[["参考来自：",{"type":"link","text":"生汆丸子汤，吃的就是一个鲜、嫩、弹，学会打丸子的这些技巧，这碗汤才地道","href":"https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click"}],{"type":"list","items":["辣椒油可以根据口味放"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["生汆丸子汤口感鲜嫩弹滑，是一道原汁原味的家常汤品。猪肉提供优质蛋白质，搭配木耳、黄花等食材，营养较为均衡。制作中需要自己剁肉并掌握挤丸子的火候，稍有些门槛，更适合有一定基础的厨艺爱好者。从备料到上桌大约需要 1 小时。"],"title":"生汆丸子汤的做法"} +{"no":231,"id":"4fe2a02717164d4cc3e4009f698a444d","name":"番茄牛肉蛋花汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["牛肉","番茄","鸡蛋","葱、姜、蒜","盐","胡椒粉"]}]},{"text":"计算","content":[{"type":"list","items":["牛肉用量为 150 g/人","番茄用量为 1 个/人","鸡蛋用量为 1 个/人","盐用量为 2 g/人","胡椒粉用量为 0.5 g/人"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"配菜处理"},{"type":"list","items":["牛肉切成薄片","番茄切成小块","葱切成葱花","姜切成姜片","蒜剁成蒜泥"]},{"type":"heading","text":"牛肉的预处理"},{"type":"list","items":["牛肉放入碗中","加盐、胡椒粉腌制 15-20 分钟"]},{"type":"heading","text":"煮汤"},{"type":"list","items":["加水煮开","加入姜片和牛肉片，煮至牛肉变色","加入番茄块，煮至番茄变软","打散鸡蛋液，缓慢地倒入锅中，用筷子搅拌形成蛋花","加入盐和胡椒粉调味","最后加入葱花，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["可以根据口味加入一定的醋或糖来调整口感","如果喜欢辣味，可以加入一定的辣椒或辣椒酱来调味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["番茄牛肉蛋花汤是一道酸甜开胃的家常汤品，口感鲜嫩顺滑。牛肉富含优质蛋白和铁，番茄提供番茄红素和维生素 C，鸡蛋则补充卵磷脂。做法简单，新手也能轻松掌握，通常大约半 小时就能端上餐桌。"],"title":"番茄牛肉蛋花汤的做法"} +{"no":232,"id":"1fde5ebc465aaa5ded7d9168f916c7cb","name":"皮蛋瘦肉粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["饮用水","皮蛋（松花蛋）","瘦肉","大米","小葱","香菜","生菜","生姜","酱油","蚝油","盐","胡椒粉","食用油","电饭锅","小碗若干"]}]},{"text":"计算","content":["计量和处理食材时有条件带上一次性手套，生蔬食材建议提前洗净放置一旁",{"type":"list","items":["饮用水 1 升","皮蛋 2 颗","瘦肉 100g","大米 150ml","小葱 1 棵","香菜 1 棵","生菜 4 叶","生姜 1 拇指块","酱油 5 ml","蚝油 5 ml","盐 2g","胡椒粉 1g","食用油 10ml"]}]},{"text":"操作","content":[{"type":"heading","text":"主料"},{"type":"list","items":["大米 - 洗净 - 放入电饭锅内胆 - 加入 1 升 饮用水","瘦肉 - 洗净 - 简易晾去水分 - 加入 10ml 食用油 - 揉搓均匀 - 放入电饭锅内胆","皮蛋 - 去壳 - 洗净 - 对半切开 - 分离蛋白蛋黄 - 蛋白简单切碎块 - 蛋黄揉碎 - 放入电饭锅内胆","生姜 - 洗净 - 削皮 - 去除枯黄枯黑无法食用部分 - 切丝 - 放入电饭锅内胆"]},{"type":"heading","text":"配料"},{"type":"list","items":["小葱 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用","香菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用","生菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用"]},{"type":"heading","text":"酱料"},{"type":"list","items":["酱油 + 蚝油 + 盐 + 胡椒粉 - 搅拌均匀 - 放入小碗备用"]},{"type":"heading","text":"烹饪过程"},{"type":"list","items":["主料 - 使用电饭锅煮粥模式煮熟","配料 - 待主料煮熟后，生菜单独过一次热水，并与其余配料一同开盖加入主料中搅拌均匀","酱料 - 待主料煮熟后，与其余配料一同开盖加入主料中搅拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["作为早餐时可提前一夜准备好主料，保温模式到第二天早餐，再添加配料和酱料"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["皮蛋瘦肉粥是广东经典的家常粥品，粥底绵密顺滑，皮蛋的醇香与瘦肉的鲜嫩融合，口感温润鲜美。它富含碳水化合物和优质蛋白质，搭配蔬菜，营养较为均衡，易于消化吸收。这道粥步骤虽多，但操作直观，新手跟着流程也能顺利完成，预计制作时长约 1.5 小时，借助电饭锅的预约或保温功能，作为早餐尤为方便。"],"title":"皮蛋瘦肉粥的做法"} +{"no":233,"id":"7a70db6a5062623c947e22b21fb639ab","name":"米粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米","水","植物油（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["一般一个人可以食用 60ml-110ml 的米。","水的体积是米饭的体积的 9-12 倍。","一碗容量是 500ml。","中断大火加热的最晚时间 T1：1.5 分钟/500ml * 水体积","米粥能够食用的最早时间 Tr：10 分钟/500ml * 水体积","油的质量 Mo：生米体积 / 10","冷藏时间 Tc = 生米体积 /10 ml/分钟。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":[["（可选）将 Mo ml 的油与洗净的米混合，",{"type":"em","text":"尽量确保完全混合，即每粒米上至少都沾上少量油"}],"（可选）将 米-油混合物品冷藏保存，冷藏时间 Tc。","将米和水加入锅中。","开大火，加热到 T1。",["在 T1 之前将火关小。",{"type":"strong","text":"如果忘记此步骤，水可能会漫出而熄灭火焰。非常危险！"}],"加热到 Tr。在 Tr 时关闭火源。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["白粥清淡绵软，是家常必备的暖胃主食，米香纯粹，老少皆宜。富含碳水化合物和少量蛋白质，易于消化吸收，有补脾、和胃、清肺的食养之效。操作简单，只需掌握好火候和水量，初学者也能轻松完成，全程约需 25 分钟。"],"title":"米粥的做法"} +{"no":234,"id":"d3a0bb29115011290375474473b1fa3f","name":"紫菜蛋花汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","紫菜","葱花","水","盐","油","虾仁（个人口味，可加可不加）"]}]},{"text":"计算","content":["按照 1 人份的份量：",{"type":"list","items":["10g 的干紫菜（喜欢紫菜的可以多放些）","两个鸡蛋","盐 2 克"]}]},{"text":"操作","content":[{"type":"list","items":["干紫菜用清水泡 15 分钟，捞起沥干水份备用。","热锅，倒入 1.5 升清水、5ml 油、2g 盐。待水开后放入紫菜。","紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。","撒上葱花，转小火 20 秒。","关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。"]}]},{"text":"附加内容","content":[{"type":"list","items":["水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.","如果喜欢浓稠口感，可加入 2g 淀粉."]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["紫菜蛋花汤是一道清淡鲜美的家常汤品，属于中式简易汤菜。紫菜富含碘、钙和膳食纤维，鸡蛋提供优质蛋白质，二者搭配营养均衡。做法非常简单，对新手友好，从准备到出锅仅需约 20 分钟。"],"title":"紫菜蛋花汤的做法"} +{"no":235,"id":"b3b384dbcca41d330f1f1bd43913c815","name":"罗宋汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蔬菜高汤（欧芹、胡萝卜、洋葱三件套）","牛肉高汤（可用〇汤宝代替）","牛肉（可选牛腩肉或牛尾肉）","番茄（番茄膏、番茄罐头）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["牛肉高汤 500 mL","牛肉 250 g （可选用牛腩肉或牛尾肉）","番茄罐头 2 罐 （可用番茄替代、但风味欠佳）","番茄膏 5 g （增加番茄风味）","马铃薯 400 g","洋葱 100 g","胡萝卜 100 g","欧芹 100 g","包菜 200 g","红肠 100 - 200 g","橄榄油 5 mL （橄榄油用于蔬菜的烹制，可以用植物油代替）","植物油 5 mL （植物油用于牛肉的烹制，不能用橄榄油代替）","盐 18 g","黑胡椒 3 g"]}]},{"text":"操作","content":[{"type":"heading","text":"切配准备"},{"type":"list","items":["洋葱、胡萝卜、欧芹切 1cm 见方小丁","红肠、马铃薯切 2cm 块","包菜去梗后，手撕至 2cm 片","牛肉撒盐 3 g 、黑胡椒 3 g 腌制 5 分钟"]},{"type":"heading","text":"煎制过程"},{"type":"list","items":["平底锅烧热，加入植物油",["煎制牛肉，直至表面",{"type":"strong","text":"焦黄色"},"（可以带生，千万别糊了），取出备用。"]]},{"type":"heading","text":"烹制过程1（前一小时）"},{"type":"list","items":["汤锅烧热，加入橄榄油、洋葱丁、胡萝卜丁、欧芹丁",["炒至",{"type":"strong","text":"洋葱透明"},"，加入番茄膏、番茄罐头"],"加入牛肉、马铃薯丁，翻炒均匀","加水没过食材，中火烹制 1 小时"]},{"type":"heading","text":"烹制过程2（后半小时）"},{"type":"list","items":["开锅加入包菜丁、红肠丁，搅拌均匀","中火烹制半小时","开盖加入剩余 15 g 盐，混合均匀后盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["番茄尽量不用新鲜番茄代替，番茄罐头+番茄膏的组合风味更足","除了胡萝卜、洋葱、欧芹、牛肉是必备食材外，其余可自由搭配"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道源自俄罗斯甜菜汤、在上海改良的海派家常汤品，以番茄和牛肉为主调，口感酸甜浓郁、醇厚鲜美。富含优质蛋白、番茄红素及多种维生素，营养均衡。制作简单，对初学者友好，全程预计 2–3 小时即可完成。"],"title":"罗宋汤的做法"} +{"no":236,"id":"76b4aed2c47b1b9ed450ac73f9bc1c26","name":"羊肉汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["羊肉或羊杂","食用油","料酒","大葱","白胡椒粉","食用盐","孜然粉（可选）","香菜（可选）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["羊肉 300g","食用油 10ml","料酒 20ml","大葱 50g","开水 1000ml","白胡椒粉 1g","食用盐 5g","孜然粉 1g","香菜 20g"]}]},{"text":"操作","content":[{"type":"list","items":["羊肉切成长 5cm 宽 0.5cm 的块","大葱切成小段","羊肉放入锅中，加入 1000ml 常温水，加入料酒、大葱","煮沸 2 分钟后，捞出羊肉，使用常温水洗净，沥干水分","热锅加入食用油，加入羊肉，翻炒 2 分钟至羊肉表面微黄","加入开水，开到大火档位","5 分钟后，加入白胡椒粉、盐，继续煮沸 5 分钟","出锅之后，加入香菜、孜然粉，搅拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["加入开水时，注意要开大火，使油脂与汤汁更好的融合"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"羊杂汤","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e37a1c2c0a098e7c76ed3f33321c3047.jpg"},"羊肉汤是一道家常暖身汤品，汤色乳白，肉质鲜嫩，带有大葱和白胡椒的清香与微辛。富含蛋白质、钙、铁等营养成分，有温补脾胃、抵御寒冷的功效。制作步骤简单，新手也能轻松掌握，整个烹饪过程大约需要 30 分钟。"],"title":"羊肉汤的做法"} +{"no":237,"id":"88374162c560b2e4987722381acb525a","name":"腊八粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["饮用水","大米","糯米","花生","红豆","红枣","粥锅（普通锅容易糊底，有条件可选择高压锅）","中号玻璃碗（或其他中号不锈钢容器）","小碗若干"]},{"type":"heading","text":"可选原料"},"由于腊八粥的配方多样，下面的食材原料可以根据自己的口味偏好自行选择。",{"type":"list","items":["薏米","黑米","小米","莲子","绿豆","黄豆","豌豆","红腰豆","桂圆（去种龙眼干）","栗子","去壳核桃","葡萄干","冰糖（或白糖，调味用）"]}]},{"text":"计算","content":["对于一人份（三小碗）的情况，一份的分量是：",{"type":"list","items":["饮用水 1 L","大米 50 g","糯米 50 g","薏米 50 g","黑米 50 g","小米 50 g","莲子 25 g","绿豆 25 g","红豆 25 g","花生 25 g","黄豆 25 g","豌豆 25 g","红枣 25 g","桂圆 25 g","栗子 25 g","去壳核桃 25 g","葡萄干 25 g","红腰豆 25 g","冰糖 10~25 g"]},"以上原料分量可以按照自己的口味偏好适当调整，对于米类，不建议超过 150 g ，对于其他豆类，不建议超过 50 g 。"]},{"text":"操作","content":[{"type":"list","items":["提前洗净好绿豆、红豆、花生、黄豆、豌豆、红腰豆，并用干净的玻璃碗盛放好，注入 3/4 玻璃碗大小的饮用水，浸泡一夜（或最少 8 小时）。","提前洗净好大米、糯米、薏米、黑米、小米、莲子，并用干净的玻璃碗盛放好，注入 3/4 玻璃碗大小的饮用水，浸泡 3 小时。","将步骤 1 中准备好的盛有绿豆、红豆、花生、黄豆、豌豆、红腰豆的玻璃碗中的水分分离倒出，其余原料倒入粥锅中，加入 1 升饮用水（或漫过食材 1 拇指块），大火煮沸，煮沸后合上锅盖，小火煮 30 分钟。","将步骤 2 中准备好的盛有大米、糯米、薏米、黑米、小米、莲子的玻璃碗中的水分分离倒出，其余原料继续倒入粥锅中，合上锅盖，小火煮 60 分钟。","洗净好红枣、桂圆、栗子、核桃、葡萄干（其中红枣切成小片）、冰糖，倒入锅中，合上锅盖，小火煮 60 分钟。","确认煮出的粥粘稠后即可关火、盛盘、食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["往粥锅加入食材时，应当进行搅拌，使食材原料均匀分布在各处，并注意观察水位线，如发现水位线低于米线及食材应立即补水。","注意控制火候，不要过大，定时搅拌。如果使用普通锅，建议烧开水后再下原料，搅拌到再次烧开改小火，避免锅底烧糊。如果有条件，建议改用高压锅或粥锅。",["参考资料：",{"type":"link","text":"全网最正宗腊八粥做法，香甜软糯一次成功！\\_哔哩哔哩\\_bilibili","href":"https://www.bilibili.com/video/BV1Mt411H7by/?spm_id_from=333.1391.0.0&vd_source=2a1baf3b15cd0eb7f9396b4ad2708e44"}," 、 ",{"type":"link","text":"腊八粥（在腊八节用多种食材熬制的粥）_百度百科","href":"https://baike.baidu.com/item/腊八粥/27200"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["腊八粥是一道传统节令甜粥，粥体粘稠软糯，融合了多种谷物、豆类和干果的复合香气。富含碳水化合物、矿物质和多种维生素，莲子还有养心安神之效，适合工作压力大的人食用。虽然食材种类多，但操作简单，耐心慢熬即可，对新手友好。除去浸泡等准备时间，熬煮约需 3 小时。"],"title":"腊八粥的做法"} +{"no":238,"id":"49885db56418875dfd5f41d9457b3681","name":"菌菇炖乳鸽","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["乳鸽","菌菇","玉米","姜","料酒","食用盐","瓦罐或者高压锅"]}]},{"text":"计算","content":["2 人份：",{"type":"list","items":["乳鸽 300 g","菌菇 100 g","玉米 200 g","姜 30 g","料酒 15 ml","食用盐 10 g"]}]},{"text":"操作","content":[{"type":"list","items":["冷水洗干净热心摊主处理好的乳鸽","冷水锅中放入洗干净的乳鸽，加入 15ml 料酒与姜，水煮开即可捞出乳鸽，要不然会丢失营养","把乳鸽放到高压缩或者瓦罐中、倒入的水要没过乳鸽，放入生姜 20 g，玉米 200 g、菌菇 100 g\n注意：高压锅 30 分钟，瓦罐需在水烧开后转小火慢炖 40-60 分钟","时间到了，盛到碗中，加入 3~5g 盐 即可"]},{"type":"image","text":"菌菇炖乳鸽-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f2fe51cf792bf31edc7d9f473d755808.jpg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["菌菇炖乳鸽汤色清亮、肉质细嫩，菌香与鸽鲜交融，属于家常粤式炖汤。乳鸽富含优质蛋白和多种氨基酸，菌菇提供多糖与膳食纤维，温和滋补。整道菜需先将乳鸽焯水去腥，再与玉米、菌菇同炖，对火候和时间的把控略有一些要求，新手稍加注意也能驾驭。从备料到出锅，使用高压锅约需 45 分钟，瓦罐慢炖则需 1 小时出头。"],"title":"菌菇炖乳鸽的做法"} +{"no":239,"id":"76e25b3afbb4303de5cd113ce888a483","name":"西红柿鸡蛋汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","鸡蛋","香油","味素","盐","葱、姜、蒜"]}]},{"text":"计算","content":[{"type":"list","items":["西红柿 1 个","鸡蛋 1-2 个（依照自己的口味而定，喜欢吃鸡蛋就放 2 个，一般就放 1 个）","香油 2 滴","味素 5 克（可选）","盐 15 克","葱、姜、蒜共 15 克"]}]},{"text":"操作","content":[{"type":"list","items":["将西红柿洗净，切块。","葱姜蒜切碎。","鸡蛋打到碗中，用筷子（或打蛋器）搅拌均匀。","热锅，并放入 15 毫升的油，待能从油中看到冒出一丝烟时，放入葱姜蒜翻炒 30 秒。","放入西红柿翻炒 1 分钟。","倒入水，水的高度大约为锅内菜品高度的 1.2 倍，并放入盐。","待开锅后，将鸡蛋液放入，并用筷子将鸡蛋打散，放入味素和香油。","等待 30 秒，关火出锅。"]}]},{"text":"附加内容","content":["味素可加可不加。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["西红柿鸡蛋汤是一道酸甜开胃、口感滑嫩的家常汤品，做法极简，属于老少皆宜的大众菜肴。富含番茄红素、维生素 C 和优质蛋白质，营养均衡易吸收。对新手非常友好，快手省时，预计制作时长 大约 15 分钟。"],"title":"西红柿鸡蛋汤的做法"} +{"no":240,"id":"1a0ea20dad186a182f85e2622bc49f14","name":"金针菇汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["金针菇","鸡蛋（如需要）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["金针菇 400-500 克 （市场里面售卖的一袋即可）","食盐 15 克","味精 5 克"]}]},{"text":"操作","content":[{"type":"list","items":[["金针菇徒手掰散，越散越好",{"type":"strong","text":"不然容易藏牙"},"，洗净备用。"],"用菜刀或者水果刀将上述金针菇段段切，可依据个人喜好，但长度不宜超过 5 cm。",["将金针菇放入锅中，加水没过约食材总高度 1.1 倍，沸腾后",{"type":"strong","text":"等待 3 分钟"},"。"],"加入味精和食盐并搅拌。","继续加热约 30 秒，关火装盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果喜欢在汤里加入鸡蛋，可在步骤 3 中水沸腾之后将打散的鸡蛋液倒入锅中。","出锅后可加入 3-4 滴香油（或者麻油）增香。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道清淡爽口的家常汤品，口味鲜美，属简易快手菜。金针菇含有丰富的氨基酸和膳食纤维，加鸡蛋还能补充优质蛋白。制作门槛极低，新手也能轻松驾驭，从备菜到出锅大约只需 10 分钟。"],"title":"金针菇汤的做法"} +{"no":241,"id":"47550791d16920373fc3dab91743edb7","name":"银耳莲子粥","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["银耳","去心莲子","红枣","枸杞（可选）","冰糖"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["银耳 60g","去心莲子 20g","红枣 6g","枸杞 5-6g","冰糖 10-20g"]}]},{"text":"操作","content":[{"type":"list","items":["把银耳、莲子用清水浸泡 2 个小时，红枣浸泡 10 - 20 分钟，枸杞洗净，备用","在锅中倒入 600ml 水，烧开后依次放入银耳、莲子、红枣","等待水再次烧开后，盖上锅盖，转至中火继续熬","熬到大约 1 小时后，放入 5g - 10g 冰糖和 5g - 6g 枸杞，转至小火熬","小火继续熬 30 分钟，此时银耳开始呈现粘稠状态","再次放入 5g - 10g 冰糖，用勺子搅拌 5 - 10 分钟","关火，用勺子盛出"]}]},{"text":"附加内容","content":[{"type":"list","items":["当银耳呈现粘稠状态时，需要用勺子及时搅拌，防止银耳糊在锅底"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"银耳莲子粥","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/ad05299e3fc7535d788b6449ba546e23.png"},"银耳莲子粥清甜润滑，银耳软糯、莲子绵密，是常见的滋补粥品。富含天然胶质、膳食纤维及多种微量元素，有助养心安神。制作需经历浸泡和慢熬，对新手的耐心是个考验，全程大约需要 3.5 小时。"],"title":"银耳莲子粥的做法"} +{"no":242,"id":"c74d28c27f56b65d5668c73da399b11f","name":"陈皮排骨汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨","陈皮","西洋参","石斛","玉竹","麦冬","煲汤盅","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["排骨，用猪骨也替代也可，4-5 块","陈皮（一般选用 8-20 年制），一般 1 块陈皮是 3 瓣，取 1 瓣即可","西洋参（又名花旗参），9 片","石斛， 6 颗","玉竹， 5 片","麦冬， 7 个","煲汤盅，按 1 人份","食盐 ，5g"]}]},{"text":"操作","content":[{"type":"heading","text":"备菜"},{"type":"list","items":["排骨用热水过一边，去血水","陈皮、麦冬、玉竹、石斛和西洋参，冲洗干净即可","煲汤盅洗干净"]},{"type":"heading","text":"操作"},{"type":"list","items":["打开煲汤盅，先放入排骨在底部，然后依次放入陈皮、麦冬、玉竹、石斛和西洋参","加入热水进煲汤盅，水不宜太满","煲汤容器加入水，炖煮 1.5 小时即可","加入食盐，趁热饮用"]}]},{"text":"附加内容","content":["煲汤盅很烫，拿的时候小心别烫到或者手滑摔破","广东老火靓汤，讲究用料和火候，只要备好料和炖够一定时辰，就算大功告成！","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道汤品属于粤式老火靓汤，汤色清亮，入口甘润回香，带有陈皮的独特陈韵。排骨提供优质蛋白质和钙质，搭配陈皮、西洋参、石斛等食材，有助于理气健脾、滋阴润肺，适合长期熬夜或咽喉不适时饮用。整体操作不难，只需备好料、掌握炖煮时间，新手也能轻松完成。从备菜到出锅大约需要两小时。",{"type":"image","text":"陈皮排骨汤","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/ad966b664b3c131f2733560b81dbd0d3.jpg"}],"title":"陈皮排骨汤的做法"} +{"no":243,"id":"c74d28c27f56b65d5668c73da399b11f","name":"陈皮排骨汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["排骨","陈皮","西洋参","石斛","玉竹","麦冬","煲汤盅","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["排骨，用猪骨也替代也可，4-5 块","陈皮（一般选用 8-20 年制），一般 1 块陈皮是 3 瓣，取 1 瓣即可","西洋参（又名花旗参），9 片","石斛， 6 颗","玉竹， 5 片","麦冬， 7 个","煲汤盅，按 1 人份","食盐 ，5g"]}]},{"text":"操作","content":[{"type":"heading","text":"备菜"},{"type":"list","items":["排骨用热水过一边，去血水","陈皮、麦冬、玉竹、石斛和西洋参，冲洗干净即可","煲汤盅洗干净"]},{"type":"heading","text":"操作"},{"type":"list","items":["打开煲汤盅，先放入排骨在底部，然后依次放入陈皮、麦冬、玉竹、石斛和西洋参","加入热水进煲汤盅，水不宜太满","煲汤容器加入水，炖煮 1.5 小时即可","加入食盐，趁热饮用"]}]},{"text":"附加内容","content":["煲汤盅很烫，拿的时候小心别烫到或者手滑摔破","广东老火靓汤，讲究用料和火候，只要备好料和炖够一定时辰，就算大功告成！","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道清润滋补的广式炖汤，汤色清亮，入口甘醇，带有陈皮的独特清香。排骨提供优质蛋白，搭配西洋参、石斛等食材，能润肺健脾、生津止渴，适合经常熬夜的人群。制作难度中等，只需要将材料处理好放进炖盅，慢炖约两小时即可完成。"],"title":"陈皮排骨汤的做法"} +{"no":244,"id":"61766738606a8a9cc6cb2825d6cd4285","name":"黄瓜皮蛋汤","category":"soup","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黄瓜","皮蛋","大蒜","小葱","食用油（推荐猪油）","盐","鸡精（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["黄瓜 1 根","皮蛋 2 个","大蒜 2 瓣","小葱","食用油 10-15 g","盐 2-3 g","鸡精 0.5-1 g","水 400-500 ml"]}]},{"text":"操作","content":[{"type":"list","items":["黄瓜洗净，切成 0.5-1.2 mm 厚的薄片","葱洗净切成末，蒜用刀拍几下去皮，对半切一下","皮蛋剥去壳，然后每个切成 6-8 份。锅里倒入油，放入切好的皮蛋和大蒜","小火炒至皮蛋和大蒜表面有些焦黄，加入水，转大火烧开","放入黄瓜片。水再次沸腾以后立马关火，放入盐、鸡精调味即可出锅","装入碗中，再撒上葱花即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["黄瓜可以根据喜好决定是否去皮","黄瓜薄片可以用刮皮刀刮","皮蛋切块时抹点香油不容易粘刀",["参考资料：",{"type":"link","text":"【黄瓜皮蛋汤的做法步骤图，黄瓜皮蛋汤怎么做好吃】是春天呐__下厨房","href":"https://www.xiachufang.com/recipe/103991291/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["黄瓜皮蛋汤是一道快手家常汤品，口味清淡，带着皮蛋与蒜瓣煸炒出的焦香，暖心暖胃且不油腻。黄瓜清热补水，皮蛋提供一定蛋白质，低脂少负担。做法几乎没有技术门槛，厨房新手也能轻松完成，从备料到出锅只需大约十 分钟。"],"title":"黄瓜皮蛋汤的做法"} +{"no":245,"id":"ef1271ab3d822816b3093dc100210567","name":"中式馅饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面粉（非自发粉）","肉沫","油","盐","糖","生粉","酱油","风味调料（如鸡粉、孜然、椒盐，可选）","蒜头","大葱","鸡蛋（可选）","胡萝卜（可选）","平底锅","炒锅（可以使用同一个平底锅替代）"]}]},{"text":"计算","content":["每一份含：",{"type":"list","items":["面粉 200g","肉沫 50g","油 30ml","盐 3g","糖 5g","生粉 10g","酱油 5g","风味调料 3g","蒜头 2 瓣","大葱 1/4 根（靠叶部分）","鸡蛋 （可选，1 个）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"准备原料"},{"type":"list","items":["取肉沫（解冻），加入 1/2 所有上述调料（油、盐、糖、酱油、风味调料）和全部的生粉，搅拌均匀，腌制 30 分钟。","将面粉加入碗中，加入鸡蛋，加入剩下 1/2 所有上述调料，加入相当于面粉 1/2 的水（使得面粉相对粘稠但可以流动），搅拌均匀。","蒜头切为蒜末。","大葱切段。","胡萝卜切末（作为馅料用，所以要求尽量细碎，可用乱刀）"]},{"type":"heading","text":"烹饪"},{"type":"list","items":["热锅冷油，宽油起锅。","待油烧热后，放入蒜末爆香。","加入腌制的肉沫，翻炒，直至断生。","将胡萝卜末加入肉沫中一同翻炒，直至油被染为金黄色（这是为了萃取胡萝卜的风味）。","关火。冷却 2 分钟。","将炒好的肉沫倒入生面糊中，搅匀。","重新开火，平底锅铺底油。","调至小火，将面糊倒入锅中均匀铺满。保证厚度不要过高。可以端起锅，让面糊流过锅底来完成这一操作。","在饼的表面尚为液态时，撒上大葱段。","保持小火，直到底面凝固。","将饼翻面，继续小火煎烤，直至另一侧凝固。","之后，每一面再额外煎 20 秒。","关火出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["将肉沫和胡萝卜末加入面糊后，应该尽量搅匀，保证味道扩散到饼内各处。","肉沫和胡萝卜末即馅料可以使用各类熟馅料替代。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道饼外皮微脆内里松软，馅料咸香，属于家常面食。富含碳水化合物和蛋白质，搭配胡萝卜和鸡蛋更添营养。制作难度中等，新手需掌握火候，但步骤明确易上手。从备料到完成大约需要 1 小时。"],"title":"中式馅饼的做法"} +{"no":246,"id":"d0010c4839e11cdd06727f5a9ca555ec","name":"凉粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豌豆淀粉","大蒜","小米辣","辣椒粉","酱油","醋","白糖","鸡精","盐","花生碎","香菜"]}]},{"text":"计算","content":["下述材料为一人份，每次制作前需要确定计划做几份。一份正好够一个人吃。",{"type":"list","items":["豌豆淀粉 100g","大蒜 3 瓣","小米辣 3 颗","辣椒粉 10g","酱油 10ml","醋 10ml","白糖 3ml","鸡精 3g","盐 3g","花生碎 5g","香菜 5g"]}]},{"text":"操作","content":[{"type":"list","items":["准备食材。\n![凉粉-预览图-2](./lf2.jpg)","把豌豆淀粉和水各 100 克混合搅拌。\n![凉粉-预览图-3](./lf3.jpg)","往锅中倒入 600g 水，大火煮开后转为小火。\n![凉粉-预览图-4](./lf4.jpg)","倒入淀粉水，边倒边不断的搅拌，搅拌到浓稠且色泽均匀。\n![凉粉-预览图-5](./lf5.jpg)","找一个容器，在容器中刷一层薄薄的食用油。\n![凉粉-预览图-6](./lf6.jpg)","将煮好的淀粉倒入容器中冷藏 2-4 小时。\n![凉粉-预览图-7](./lf7.jpg)","冷藏后取出，脱模，切条。\n![凉粉-预览图-8](./lf8.jpg)","大蒜和小米辣剁成沫，放上 10g 辣椒粉，5g 花生碎，热油搅拌均匀。\n![凉粉-预览图-9](./lf9.jpg)","再加入 10ml 酱油，10ml 醋，5g 白糖，3g 鸡精，3g 盐搅拌均匀。\n![凉粉-预览图-10](./lf10.jpg)","将调味料倒在凉粉上，然后撒上香菜即可。\n![凉粉-预览图-11](./lf11.jpg)"]}]},{"text":"附加内容","content":[{"type":"list","items":[["参考: ",{"type":"link","text":"制作凉粉的详细步骤","href":"https://www.zhms.cn/recipe/mzvyy.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"凉粉-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/6dbd8ead27cdfb5878cfdea37071cce1.jpg"},"凉粉是一道源自四川的传统小吃，口感冰凉爽滑，酸辣开胃，很适合夏天消暑。主要原料是豌豆淀粉，富含碳水化合物，能为身体快速补充能量。制作过程不算复杂，但需要耐心搅煮和长时间冷藏定型，对新手来说难度适中。从煮制到完成大约需要 3-4 小时，其中大部分是等待冷藏的时间，动手操作只需大约半 小时。"],"title":"凉粉的做法"} +{"no":247,"id":"9ec2c26c021c36ff55edef43916dbd15","name":"利提巧卡","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["全麦面粉(Atta)","烤鹰嘴豆粉(Sattu)— 可用炒熟的鹰嘴豆磨粉替代","茄子","番茄","土豆","洋葱","大蒜","生姜","青辣椒","柠檬","香菜","芥末油(Mustard Oil)— 可用其他食用油替代","孜然籽","印度黑盐(Kala Namak)— 可用普通盐替代","红辣椒粉","芝麻","酥油(Ghee)","盐","烤箱或明火"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人食用。","每份：",[{"type":"strong","text":"利提（面球）部分："}],{"type":"list","items":["全麦面粉 200g","烤鹰嘴豆粉 120g","洋葱 1 个（约 80g），切极细碎","青辣椒 2 根，切极细碎","生姜 5g，磨碎","芥末油 15ml","柠檬汁 10ml","香菜叶 10g，切碎","孜然籽 3g","芝麻 5g","红辣椒粉 3g","印度黑盐 3g","盐 3g","温水 约 100ml（用于和面）","酥油 30g（烤好后涂抹用）"]},[{"type":"strong","text":"巧卡（蔬菜泥）部分："}],{"type":"list","items":["茄子 1 个（约 250g）","番茄 2 个（约 180g）","土豆 2 个（约 240g）","大蒜 4 瓣（约 12g）","青辣椒 1 根","芥末油 15ml","盐 4g","香菜叶 10g"]}]},{"text":"操作","content":[{"type":"heading","text":"制作利提馅料"},{"type":"list","items":["在碗中混合烤鹰嘴豆粉 120g、切碎的洋葱、青辣椒、生姜","加入孜然籽 3g、芝麻 5g、红辣椒粉 3g、印度黑盐 3g、盐 3g","加入芥末油 15ml、柠檬汁 10ml、切碎的香菜叶","充分混合均匀，馅料应呈松散但可捏合的状态，备用"]},{"type":"heading","text":"制作利提面团"},{"type":"list","items":["将全麦面粉 200g 放入大碗中",["逐渐加入温水，边加边揉，揉成",{"type":"em","text":"光滑柔软"},"的面团"],["面团静置 ",{"type":"strong","text":"15 分钟"}],"将面团分成 8 个等大的小剂子","每个剂子用手压成一个直径约 8cm 的圆形面片（中间稍厚）","在面片中央放入约 15g 馅料","将面片四周收拢包住馅料，封口处捏紧，搓成圆球"]},{"type":"heading","text":"烤制利提"},{"type":"list","items":["烤箱预热至 200°C",["将利提放在烤盘上，烤 ",{"type":"strong","text":"25-30 分钟"},"，期间翻面一次，直至",{"type":"em","text":"表面金棕色且有裂纹"}],["如果使用明火：将利提直接放在炭火或煤气灶小火上烤，不断翻转，直至",{"type":"em","text":"均匀焦黄"}],["烤好后趁热将每个利提表面涂上酥油，使其",{"type":"em","text":"浸润吸收"}]]},{"type":"heading","text":"制作巧卡"},{"type":"list","items":[["将茄子、番茄、土豆放在明火上直接烤，或放入 200°C 烤箱烤 ",{"type":"strong","text":"20-25 分钟"},"，直至",{"type":"em","text":"外皮焦黑、内部完全软烂"}],"烤好后去皮，将茄子、番茄、土豆分别用叉子或手捣碎","将捣碎的蔬菜混合在一起","加入切碎的大蒜、青辣椒、盐 4g、芥末油 15ml","充分搅拌混合均匀","撒上香菜叶装饰"]},{"type":"heading","text":"上菜"},{"type":"list","items":["将利提摆盘，旁边放上巧卡蔬菜泥","趁热食用，用手掰开利提蘸巧卡"]}]},{"text":"附加内容","content":[{"type":"list","items":["烤鹰嘴豆粉(Sattu)是比哈尔邦的特色食材，营养价值极高，富含蛋白质和纤维。在中国可能较难购买，可以自制：将鹰嘴豆(Chana)干炒至深棕色后磨成粉。","传统的利提用牛粪饼火(Cow dung cake fire)烤制，赋予独特的烟熏风味。家用烤箱或明火可以替代。","芥末油是这道菜的灵魂，不建议替换。如果买不到芥末油，可以使用菜籽油作为次选。","利提巧卡是印度最古老的食物之一，据传已有数千年历史，是古代士兵的行军食粮。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["利提巧卡是印度比哈尔邦的传统主食，由烤得金黄的麦球和烟熏风味的蔬菜泥组成，口感外脆内软，香气浓郁。烤鹰嘴豆粉馅料富含植物蛋白和膳食纤维，搭配茄子、番茄、土豆等蔬菜，营养丰富。制作需要和面、包馅、烤制以及处理蔬菜，步骤较多，对新手有一定挑战，全程大约需要 60 分钟完成。"],"title":"利提巧卡的做法"} +{"no":248,"id":"b2c9af54358bf37467344557e45c3fb1","name":"印度烤饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["中筋面粉（或高筋面粉）","酸奶","酵母","糖","盐","酥油(Ghee)或黄油","温水","黑芝麻或白芝麻（可选）","香菜叶（可选）","大蒜（蒜蓉烤饼版本，可选）","平底锅（不粘锅或铸铁锅）","擀面杖"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份可做 6 张烤饼，够 2-3 个人食用。","每份：",{"type":"list","items":["中筋面粉 300g","酸奶 60ml","干酵母 3g","糖 10g","盐 5g","食用油 15ml（和面用）","温水 100ml（约 40°C）","酥油或黄油 30g（涂抹用）","黑芝麻 5g（可选）","香菜叶 10g（可选）","大蒜 3 瓣（约 9g），切碎（蒜蓉版本可选）"]}]},{"text":"操作","content":[{"type":"heading","text":"和面与发酵"},{"type":"list","items":["将干酵母 3g 和糖 10g 溶解在 100ml 温水中（水温约 40°C，不可过烫）",["静置 ",{"type":"strong","text":"5 分钟"},"，直至",{"type":"em","text":"表面冒出细泡沫"},"（说明酵母已激活）"],"在大碗中放入中筋面粉 300g 和盐 5g，混合均匀","倒入酵母水、酸奶 60ml 和食用油 15ml",["用手揉成",{"type":"em","text":"光滑柔软"},"的面团（面团应比普通面团稍软，微微粘手是正常的）"],["揉面 ",{"type":"strong","text":"8-10 分钟"}],"在面团表面涂 3ml 油防止干裂","用湿布或保鲜膜盖住碗口",["放置在温暖处发酵 ",{"type":"strong","text":"至少 1 小时"},"，直至",{"type":"em","text":"面团膨胀至约两倍大"}]]},{"type":"heading","text":"分剂与擀制"},{"type":"list","items":["将发酵好的面团取出，轻揉排气","分成 6 个等大的小剂子（每个约 80g）","取一个剂子，手上沾 3ml 面粉或油","用擀面杖擀成长椭圆形或泪滴形面饼，厚度约 4-5mm","如果制作蒜蓉烤饼：在面饼表面撒上切碎的大蒜和香菜叶，轻轻擀压使其嵌入面饼","可在面饼表面撒上芝麻"]},{"type":"heading","text":"烤制"},[{"type":"strong","text":"方法一：平底锅（推荐）"}],{"type":"list","items":[["将平底锅（铸铁锅最佳）大火加热至",{"type":"em","text":"非常烫"},"（滴水立即蒸发的程度）"],"在面饼一面刷一层薄薄的水","将刷水一面朝下放入锅中",["烤 ",{"type":"strong","text":"1-2 分钟"},"，直至",{"type":"em","text":"底面出现金棕色斑点且面饼开始鼓泡"}],["翻面，继续烤 ",{"type":"strong","text":"1-2 分钟"}],["如果有煤气灶：翻面后可用夹子夹起面饼，将其直接放在明火上烤 ",{"type":"strong","text":"数秒钟"},"，面饼会迅速鼓起"],"取出后立即在表面涂上酥油或黄油"]},[{"type":"strong","text":"方法二：烤箱"}],{"type":"list","items":["烤箱预热至最高温度（通常 250°C）","将面饼放在烤盘上",["烤 ",{"type":"strong","text":"3-5 分钟"},"，直至",{"type":"em","text":"表面金黄且鼓起"}],"取出后涂上酥油或黄油"]},{"type":"heading","text":"上菜"},{"type":"list","items":["趁热食用","适合搭配任何印度咖喱，如黄油鸡、红芸豆咖喱等"]}]},{"text":"附加内容","content":[{"type":"list","items":["面团的柔软度是关键，太硬的面团烤出的饼会干硬。面团应该是湿润且略微粘手的状态。","铸铁锅比不粘锅效果更好，能产生更高的温度和更好的焦斑。","烤好后必须立刻涂酥油或黄油，这是印度烤饼香气和口感的关键。","除了原味 Naan，常见的变体还有：蒜蓉烤饼(Garlic Naan)、芝士烤饼(Cheese Naan)、黄油烤饼(Butter Naan)。","Naan 在印度有数百年的历史，最早的记载出现在 1300 年，被认为源自波斯文化。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道印度风味的发酵烤饼，外表微焦酥脆，内部松软有嚼劲，是咖喱的绝佳搭档。富含碳水化合物和蛋白质，酸奶的加入也让面饼更易消化。制作稍有难度，需注意面团软硬和火候，但平底锅即可操作，提前 1 小时发酵，总耗时约 1.5 小时。"],"title":"印度烤饼的做法"} +{"no":249,"id":"9a7934feafd82fd2f6174f7527eacb9d","name":"印度焖饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["巴斯马蒂长粒香米(Basmati Rice)","鸡腿肉（去骨，可用羊肉替代）","酸奶","洋葱","番茄","生姜","大蒜","青辣椒","香菜","薄荷叶","藏红花(Saffron)— 可用食用黄色素替代","牛奶","酥油(Ghee)","食用油","姜黄粉","红辣椒粉","印度综合香料粉(Garam Masala)","全香料：月桂叶、肉桂棒、小豆蔻、丁香、八角","盐","厚底锅（带盖，密封用）","面团（封锅口用）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 3-4 个人食用。","每份：",[{"type":"strong","text":"腌肉部分："}],{"type":"list","items":["鸡腿肉 500g（去骨，切大块）","酸奶 100ml","生姜 15g，磨碎","大蒜 6 瓣（约 18g），磨碎","红辣椒粉 5g","姜黄粉 3g","印度综合香料粉 5g","盐 5g","柠檬汁 15ml"]},[{"type":"strong","text":"米饭部分："}],{"type":"list","items":["巴斯马蒂香米 300g（提前浸泡 30 分钟）","水 2000ml（煮米用）","月桂叶 2 片","小豆蔻 3 颗","丁香 4 颗","肉桂棒 1 根（约 5cm）","八角 1 颗","盐 10g"]},[{"type":"strong","text":"组装部分："}],{"type":"list","items":["洋葱 3 个（约 300g），切薄片","食用油 50ml（炸洋葱用）","酥油 30g","藏红花 0.5g + 温牛奶 30ml（浸泡用）","薄荷叶 20g","香菜叶 20g","青辣椒 3 根，切缝"]}]},{"text":"操作","content":[{"type":"heading","text":"腌制鸡肉（提前 1 小时）"},{"type":"list","items":["在大碗中混合酸奶、磨碎的生姜和大蒜、红辣椒粉、姜黄粉、印度综合香料粉、盐、柠檬汁","放入鸡肉块，均匀裹上腌料",["盖保鲜膜，冷藏腌制",{"type":"strong","text":"至少 1 小时"},"（过夜更佳）"]]},{"type":"heading","text":"准备藏红花牛奶和炸洋葱"},{"type":"list","items":[["将藏红花 0.5g 放入 30ml 温牛奶中浸泡 ",{"type":"strong","text":"15 分钟"},"，备用"],"在锅中倒入 50ml 食用油，中火加热",["放入洋葱薄片，翻炒至",{"type":"em","text":"深金棕色且酥脆"},"（约 12-15 分钟，需耐心）"],"捞出炸洋葱，用厨房纸吸油，备用"]},{"type":"heading","text":"煮半熟米饭"},{"type":"list","items":["将浸泡好的巴斯马蒂香米沥干","在大锅中烧开 2000ml 水","加入月桂叶、小豆蔻、丁香、肉桂棒、八角和盐 10g",["放入米饭，大火煮 ",{"type":"strong","text":"5-6 分钟"},"，直至",{"type":"em","text":"米粒约七成熟"},"（外部软、芯部仍有硬度）"],"立即沥干，丢弃全香料，备用"]},{"type":"heading","text":"组装与焖制"},{"type":"list","items":["在厚底锅底部涂抹酥油 15g","第一层：将腌制好的鸡肉均匀铺在锅底","第二层：铺上一半的半熟米饭","撒上一半的炸洋葱、薄荷叶、香菜叶、青辣椒","第三层：铺上剩余的米饭","撒上剩余的炸洋葱、薄荷叶、香菜叶","将藏红花牛奶均匀淋在最上层米饭表面","放上剩余的酥油 15g（切小块散放）",[{"type":"strong","text":"密封锅盖"},"：用面粉加水和成面团条，沿锅口边缘封住缝隙（传统方法），或用锡纸包裹锅口再盖锅盖"],["先用大火加热 ",{"type":"strong","text":"3 分钟"},"，直至锅内开始冒蒸汽"],["然后转最小火，",{"type":"strong","text":"焖 25-30 分钟"}],["关火后",{"type":"strong","text":"不要开盖"},"，再焖 ",{"type":"strong","text":"5 分钟"}],"开盖，用大铲子从底部轻轻翻拌，使各层混合均匀","盛盘，搭配酸奶(Raita)食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["巴斯马蒂香米是制作 Biryani 的必备原料，普通大米无法替代其独特的长粒香气。中国各大电商平台均有售。","密封焖制(Dum)是这道菜的精髓，蒸汽不能泄漏，否则米饭会干燥。","米饭只能煮到七成熟，因为焖制过程中会继续吸水变熟。煮过头会导致最终成品米饭糊烂。","印度焖饭(Biryani)的两大流派：海得拉巴(Hyderabadi)式用生肉铺底焖制，勒克瑙(Lucknowi)式先将肉煮熟再与米饭组装。本食谱采用的是最常见的混合做法。","此菜在印度是婚礼和节日的必备菜品，被誉为\"印度的国菜\"。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["印度焖饭是源自莫卧儿帝国时期的皇家料理，米粒细长、香料气息浓郁，鸡肉嫩滑、米饭粒粒分明，层次丰富。富含蛋白质和多种香料精华，能提振食欲。制作步骤较繁琐，对新手不太友好，全程约需 90 分钟（鸡肉需提前腌制 1 小时）。"],"title":"印度焖饭的做法"} +{"no":250,"id":"cedcfe57fea4e605b663060ebb5a2125","name":"可乐炒饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米饭","可乐（含糖或无糖均可）","鸡蛋","火腿肠（或午餐肉，可选）","油","生抽","老抽","蚝油","豆瓣酱（可选）","葱花","胡椒粉（白胡椒、黑胡椒均可）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["米饭 200 g","可乐 160 ml","鸡蛋 3 个","火腿肠 20-100 g","油 25 ml","生抽 15 ml","老抽 7.5 ml（如果使用无糖可乐，追加 5 ml，如果不使用豆瓣酱，追加 5 ml）","豆瓣酱 7.5 ml","蚝油 5 ml","葱花 5 g","胡椒粉 1 g"]}]},{"text":"操作","content":[{"type":"list","items":["将锅烧热后，加入 25 ml 油，放两个鸡蛋，煎至底部完全凝固","翻面，煎至两面完全凝固","关火，将鸡蛋取出，剪成 2-5 cm² 的小块后放回锅中（也可以直接用锅铲铲碎）","重新开火，倒入可乐、生抽、老抽、豆瓣酱、蚝油，搅拌均匀","加热到锅内液体剩 1/3，倒入米饭和火腿肠翻炒","翻炒均匀后，改小火，锅内食物中心挖一个洞，打入 1 个鸡蛋，盖上锅盖，焖 2 分钟","开盖翻炒至第三颗鸡蛋熟透，撒上葱花和胡椒粉，出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["含糖可乐口感更好","如果喜欢干一点，多炒一会儿","如果嫌麻烦，可以在第一步直接放 3 个鸡蛋，取消挖洞打另一个鸡蛋的步骤"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜以可乐替代糖调味，带来独特的焦香微甜风味，酱汁浓郁包裹粒粒米饭，属于创意家常炒饭。鸡蛋和火腿肠提供优质蛋白质与能量，搭配主食米饭，营养均衡管饱。操作步骤直观，适合新手尝试，一般 大约 20 分钟便可端上桌。"],"title":"可乐炒饭的做法"} +{"no":251,"id":"a9bdc93e9ddb329916e6faf62828abb7","name":"咸肉菜饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大米","青菜（推荐矮脚青菜，又称上海青）","咸肉（淡咸肉）","冬笋（可选）","猪油","料酒（可选）","白糖（可选）","白胡椒粉（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份够 3 个人吃。","每份：",{"type":"list","items":["大米 300 g","水 310 ml（偏硬 300 ml，偏软 325 ml，如果加入冬笋，额外加入 20 ml）","青菜 400 g","咸肉 150 g","冬笋 100 g","猪油 15 g","料酒 15 ml","白糖 0-3 g","白胡椒粉 1 g"]}]},{"text":"操作","content":[{"type":"list","items":["如果加入冬笋，切薄片后冷水下锅煮 10 分钟去涩味","咸肉切 1 cm 小丁","咸肉和冬笋冷锅下 10 g 猪油、料酒、白糖，中小火煸炒到透明冒泡","青菜切碎，菜梗和菜叶分开放，菜梗切成 0.5 cm 边长的正方形小块，菜叶切成长 2-3 cm，宽 1-1.5 cm 的长方形小块","菜梗下锅炒到翡翠色","米淘净后倒进电饭煲，加水","把炒好的咸肉和菜梗铺在米上","正常煮饭模式启动，最后 10 分钟开盖快速铺入菜叶","煮好后焖 5 分钟，再淋 5 g 猪油、白胡椒粉疯狂翻拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["炒好的咸肉和菜梗铺在饭上，煮饭时千万不要搅匀","尽量不要买“家乡鲜肉”，可以预期会很咸。如果不是淡咸肉可以混入新鲜五花肉丁，或减少咸肉的用量，或将瘦肉部分切下泡入 5% 糖水 20 分钟。",["参考资料：",{"type":"link","text":"咸肉菜饭 - 维基百科","href":"https://wuu.wikipedia.org/wiki/%E5%92%B8%E8%82%89%E8%8F%9C%E9%A5%AD"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道充满上海弄堂风情的家常主食，咸肉的醇香与青菜的清甜在猪油的点化下融进每一粒米饭，既有锅巴焦脆，又保留菜梗爽嫩，层次分明。青菜富含维生素和膳食纤维，咸肉提供蛋白质与能量，荤素搭配均衡。做法并不复杂，但需要掌握分次下菜叶的小技巧，对新手而言稍有挑战。从头备料到出锅，大约需要 1 小时。"],"title":"咸肉菜饭的做法"} +{"no":252,"id":"54f072ac45bad41bd801eaeba6c1c49e","name":"基础牛奶面包","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"所需原料"},{"type":"list","items":[["高筋或中筋面粉 ",{"type":"em","text":"（尽量使用高筋面粉，但"},{"type":"em","text":"避免使用低筋面粉"},{"type":"em","text":"。所有无特殊说明的“万能面粉”均为中筋面粉）"}],["鸡蛋 ",{"type":"em","text":"（不过分要求大小及重量）"}],["糖 ",{"type":"em","text":"（如有糖浆是最好的。）"}],"干酵母","盐",["牛奶或淡奶油或炼乳或奶粉 ",{"type":"em","text":"（最好使用"},{"type":"em","text":"奶粉"},{"type":"em","text":"，奶香味十足，但"},{"type":"em","text":"不要使用任何复方奶粉"},{"type":"em","text":"，如成人奶粉或婴儿奶粉，因为化学性质不稳定。同时可以两种奶制品混合使用。尽量"},{"type":"em","text":"避免选用额外含糖"},{"type":"em","text":"的原料，因为实际含糖量会多于本食谱建议加糖量）"}],["黄油或玉米油 ",{"type":"em","text":"（如果"},{"type":"em","text":"选用的奶制品含脂量极高可以不加"},{"type":"em","text":"。黄油尽量选用动脂无盐的。豆油可能会有豆腥味，尽量不要使用。）"}],"谷朊粉（可选）","香草精（可选）"]},{"type":"heading","text":"所必要的工具"},{"type":"list","items":[["烤箱 ",{"type":"em","text":"（"},{"type":"em","text":"不要使用不带控温的烤箱"},{"type":"em","text":"）"}],"量杯","布","擀面杖","硅油纸或模具"]},{"type":"heading","text":"可选材料、工具及材料、工具的介绍"},[">",{"type":"image","text":"用具1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a42c4b723568d4a2a1642b2552bc79cf.jpg"}],[">",{"type":"image","text":"用具2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/b278dca6da5c71e947a640f47c3e3a48.jpg"}],">烘焙是独立的美食制作门类，因此与日常烹饪的工具有很大差别。下面介绍了常用的工具。",">",">- ①量杯：量取原料。量杯一般会以 cup 为度量单位。量取时不要晃动，防止量取的原料偏少。",">- ②刮刀：又名硅胶铲，用于搅拌和刮净附着在容器边缘的面糊等。",">- ③布：覆盖在面团表面防止在制作过程中损失过多的水分。在制作过程中根据实际情况选择使用潮湿的或干燥的布。建议使用蒸笼的屉布（不是一次性屉布），也可以使用保鲜膜。",">- ④烤箱：烘烤食材。烤箱分为小型的经济型烤箱和大型的专业烤箱。经济型烤箱因密闭性差，因此可能受热不均，这时可以降低温度延长烘焙时间。烤箱必须先预热。后面的章节会展开细说。",">- ⑤刮板：刮去面板上的面和将面团切成适当的大小。也可以用干净的刀代替。",">- ⑥擀面杖：压制面团。",">- ⑦喷壶：使面团或容器表面均匀覆盖上水或油，用于烤制脆皮和防粘。",">- ⑧筛子：使面粉均匀铺开或过滤面粉结块和杂质。",">- ⑨面板或硅胶垫：在其上方进行和面操作，防止污染面团和其地方。",">- ⑩刷子：用于给面团刷蛋液，使成品更加光鲜、亮丽、有光泽。",">- 11.硅油纸：防止烤制时与其物品粘连，使烤制的成品难以脱模。硅油纸是耐高温的，没有安全问题。部分硅油纸是区分正反面的，使用时要注意。",">- 12.模具：帮助面包烘烤时塑形。对于面包烤制的模具无过多要求，但对于蛋糕烤制的模具必须是阳极氧化铝的材质且最好喷油面混合物帮助蛋糕爬升。",">- 谷朊粉：这是从小麦中提取出来的蛋白质，在吸水后会形成网格状结构。在日常中应用广泛，如面筋等。",">- 香草精：香草精是从香草高度提纯的天然食用香精。常用来制作香草味食品外还会用作中和蛋腥味等异味。"]},{"text":"计算","content":[[{"type":"strong","text":"注意：虽然给出了原料的具体用量，但室内温度、室内湿度甚至是空气中酵母菌的含量都会影响制作过程。本食谱会在制作过程中尽可能地给予调整建议。"}],"cup 是常用的烘焙计量单位，因为可以在体积与重量之间轻松进行换算。 1 cup = 250 ml ，一般的， 1 cup 面粉 = 120 g 。更多的换算见附加内容。","在此，用量较大的用 cup ，较小的用 g 。","每份：",{"type":"list","items":[[{"type":"strong","text":"酵头"}],"面粉 1 cup （盛一杯后用勺子挂掉多余的部分，不要晃动）","30 ℃ 温水（以不烫手为宜） 1 cup","酵母 2 g","盐 2 g",[{"type":"strong","text":"面团"}],"面粉 2½ cup","鸡蛋 1 个","糖或糖浆 ⅛ cup","奶制品 混合后共 ¼ cup （奶粉需要和水混合。）","黄油或玉米油 ⅛ cup","谷朊粉 ¼ ~ ½ cup （可选）","香草精 3 g （可选）"]}]},{"text":"操作","content":[{"type":"heading","text":"酵头的制作"},"酵头是预发酵的产物，通过预发酵，不仅可以提升成功率，而且更长的发酵时间会让面包的风味更好。如果有条件，酵头应该发酵 4 天以达到最佳风味。但对新手来说， 30 分钟的发酵的酵头所呈现的成品就已经很可观了。接下来制作酵头。",{"type":"image","text":"发酵前酵头的理想状态","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/642d56e870ea1984843b19cd6f2969d7.jpg"},{"type":"list","items":[["首先，将酵母和 *",{"type":"strong","text":"30℃ 的温水"},{"type":"em","text":" 用刮刀或厨具混合均匀，静置 5 分钟。之后与面粉混合，搅拌均匀。此时的酵头应该是"},{"type":"em","text":"特别粘稠"},"*的面糊。"]]},{"type":"image","text":"用布盖上酵头","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c5545551a0a9157f172ab36c5d15ea20.jpg"},{"type":"list","items":[["用布盖上面糊，将面糊放置到",{"type":"strong","text":"温暖的地方"},"进行发酵，时长为 45 ~ 60 分钟。"]]},{"type":"image","text":"酵头的最终形态","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/4a7589db5d31349cb8c5f2750fb2d5df.jpg"},{"type":"list","items":["最终的面糊应该是表面有很多气泡的且体积明显增大。"]},[{"type":"strong","text":"发酵失败了？看看这里："}],">1. 确定酵母没有过期",">2. 确定水温合适",">3. 延长发酵时间，可以放在冷藏室内过夜",">4. 可能温度不够，这时可以将烤箱预热至 60℃ ，停止加热后放到烤箱内进行发酵",">5. 可以再加入等量的酵母搅拌均匀再次发酵并延长发酵时间",">6. 可以尝试加入 3g 糖再次发酵",[{"type":"strong","text":"如何制作“永久的”酵头？"}],">有了酵头，随时开烤面包就不是梦！“永久的”酵头可以按下面的方法制作：",">",">1. 按上述方法制作好酵头后，放到阴凉的地方（甚至是冷藏室！）每1-3天在上面撒上薄薄的一层面粉（只要看不见面糊的厚度就可以！）再次搅拌，然后继续盖上布发酵。如果发酵过快体积过大，可以扔掉一部分。",">2. 等到开始制作面包时，只需留下发酵前体积的酵头继续发酵，剩下的用于面包的制作。",">3. 久而久之，酵头就会产生独特的香味，这种香味对于面包来说是最好的“原料”！",{"type":"heading","text":"面团的制作"},"有了酵头，那就成功一半了！",{"type":"image","text":"此时的面团","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/762c1591f36729b272454f024392eb79.jpg"},"1.将剩下的原料全部与酵头用刮刀混合、搅拌。在搅拌时一定要刮壁，使其充分混合。在形成面团且没有干粉时，用干净的干燥的一只手按压面团，另一只手扶住容器，使其形成一个大的面团，然后倒在面板或硅胶垫上操作",">此时地面团应该已经成型并且比较软。如果无法成型且很黏，那么说明面粉较少，可以加入 ¼ cup 面粉再次充分搅拌，直至成型。如果的面团成型了或者有很多的干粉，那么说明揉制时间不够。这时可以增加揉制时间。",">",">按压面团时，用拳头推开面团，然后对折再次推开，如此往复，将容器壁的面粉全部揉进面团里。","2.用手掌下部推开面团，然后对折再次推开，直至表面没有干粉结块。这时的面团还不是很光滑。",">如果在此过程中使用面板，可能会有少部分的粘连，这时可以用刮板或者刀将其铲下。",">",">如果的面团成型但却比较硬，那么说明水分过少。这时可以在表面用湿润的手或者喷壶在表面均匀覆盖上水并盖上湿布静置发酵 20 分钟，如此往复。",{"type":"image","text":"转移到容器内","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cee80632f341463bef80e809a5a41290.jpg"},"3.使用喷壶将至少是当前面团三倍大的容器内喷上一层植物油（也可用手涂抹均匀），将面团放入并盖上布，发酵 1 小时。",">如发酵发生问题，请参阅酵头制作下对于发酵失败的解决方法。",">",">发酵后的面团表面应当是有粘性的。如果没有，可在表面用湿润的手或者喷壶在表面均匀覆盖上水并再次发酵 20 分钟。","4.此时面团应该有原来的两倍大。在面板或硅胶垫上撒上薄薄的一层面粉（可以看见面板或硅胶垫的厚度即可），然后将面团拿出，用手压瘪面团排气。","5.之后使用擀面杖，擀成 1 cm 的厚片。并紧实、不留空隙地从一边卷起来。","6.然后旋转 90° ，重复步骤 4、步骤 5 。","7.将面包整形，放到垫了硅油纸的烤盘或者涂抹油脂的模具内。注意接缝处朝下。",">可以在烤盘上用喷均匀喷洒一层油或用黄油涂抹薄薄一层再放上硅油纸。这样硅油纸就不会随意移动了。","8.在托盘或模具内，发酵 30 ~ 45 分钟 。",">如发酵发生问题，请参阅酵头制作下对于发酵失败的解决方法。","9.于此同时，预热烤箱。",">烤箱的预热：将烤箱调到最高温度下空烤至少 20 分钟。","10.在面包上用剪子或者刀划开几条缝作为面包的花纹。","11.用刷子刷上蛋液。（可选）",{"type":"image","text":"基础牛奶面包-预览图-9","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/56d9de4be5fe9464778fddeb6640ac89.jpg"},"11.放入烤箱，上下火 180℃ 烤制 30 分钟，然后调 165 ℃ 再烤 10 分钟。",">不同的烤箱的温度不一样。在烤制过程中，观察面包，如果 30 分钟后没有明显的变色，那么温度过低。这时提高 5 ~ 10 ℃ 或多烘烤 5 ~ 10 分钟",">在烤制结束后，品尝面包，如果面包表面发苦（注意，只要不苦都不算烘焙过度），那么温度过高，尝试降低 5 ~ 10 ℃ 或减少 5 ~ 10 分钟的烤制时间;",">如果外部已经呈焦糖色但里面却没有熟，那么降低 5 ~ 15 ℃ 并延长 10 ~ 20 分钟的烤制时间。",">",">如果面包表面很硬或者开裂很严重，可以用锡纸覆盖面包并在最后十分钟拿开锡纸或者倒扣另一个烤盘并安在最上方的位置，然后在最后 10 分钟拿开锡纸或烤盘。","12.放凉后装入食品袋内，可保存一个星期。冷冻可保存一个月。",">当装在食品袋内密闭一晚上后，面包会内部和表面会进一步回软。所以最好的品尝时机是第二天早上。"]},{"text":"附加内容","content":[{"type":"list","items":["常见原料的换算（仅供参考）"]},"| 体积 /cup | 原料 | 质量 /g |\n| - | - | - |\n| 1 | 黄油 | 227 |\n| 1 | 面粉 | 120 |\n| 1 | 细砂糖 | 180 ~ 200 |\n| 1 | 粗砂糖 | 200 ~ 220 |\n| 1 | 糖粉 | 130 |\n| 1 | 碎干果 | 114 |\n| 1 | 葡萄干 | 170 |\n| 1 | 蜂蜜 | 340 |",{"type":"list","items":["如何保存多余的面包\n可以把面包切片进行冷冻，在下次使用时可以放置到常温处等待回温，亦或是直接加热。但**千万不要放到冷藏区！** 在冷藏区面包的水分会迅速流失。","推荐食用方式"]},{"type":"image","text":"基础牛奶面包-预览图-10","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c16f4c12af01092cd7b5e49eed8439ba.jpg"},"a. 取一大块面包，上下一分为二。放入锅中小火加热（一般不需要加油，但如果希望脆皮可在面包表面涂抹黄油后再煎烤） 1 ~ 2 分钟。","b. 锅中用喷壶喷 3 ~ 4 泵油，大火烧至锅中微微冒烟，转最小火。","c. 然后下入一枚鸡蛋，盖盖子。等待 2 ~ 3 分钟。然后翻面再加热 2 ~ 3 分钟。","（这是流心蛋的做法，如需要全熟蛋，可在翻面前加入最多 1 ml 的水，转中小火，直至把水烧干。这样就得到了一个全熟蛋）","d. 将面包双面涂上喜欢的任何酱料，将鸡蛋夹在中间。","------------------------------------------","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"牛奶面包成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/7b267130b90962ab7784a888debe8cac.jpg"},"这款基础牛奶面包通过酵头预发酵简化了传统面包的制作，成品奶香浓郁，质地松软。富含碳水化合物和蛋白质，能为身体提供能量。难度适中，适合烘焙新手尝试，全程大约需要 200 分钟。"],"title":"基础牛奶面包的做法"} +{"no":253,"id":"6263a921c7c74ceab777fd772f54d95a","name":"微波炉腊肠煲仔饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["工具","微波炉","2 个大碗（推荐微波炉专用碗）","1 个小碗","原料","米 200 ml","腊肠 1 根","鸡蛋 1 个","红萝卜 1 个","盐","油 15 ml","生抽 10 ml","香葱 1 颗"]}]},{"text":"计算","content":["1 人份。"]},{"text":"操作","content":[{"type":"list","items":[["将米淘洗干净后倒入 `饭碗` 内，加入 400ml 的水，",{"type":"strong","text":"盖上盖"}],"放入微波炉，高火，`6` 分钟，煮饭途中准备原料","切好腊肠","洗好青菜","切好红萝卜片","切好葱花","`青菜碗` 中放入青菜、红萝卜片，倒入 10 ml 油，放入 5 g 盐","`小碗` 中倒入 10 ml 生抽、5 ml 油","6 分钟后，用毛巾或隔热手套取出碗，可以看见米饭已经八分熟","在米饭上摆入切片的腊肠，继续高火 `2` 分钟","取出腊肠饭，放入 `青菜碗`，高火 `4-5` 分钟","在腊肠饭上摆好青菜，磕入鸡蛋，看个人喜好继续高火 `40-60` 秒","取出腊肠饭，此时已经基本完成。","将 `小碗` 放入，继续高火 `30` 秒","在腊肠饭上淋上叮热的生抽，撒上葱花即可","多余的青菜可以沾着酱油吃"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"微波炉腊肠煲仔饭","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9183be9a90375b9f31fb0bef039376d1.png"},"这是一道简单快手的粤式风味主食，米饭吸足腊肠油脂后油润咸香，搭配脆嫩青菜和胡萝卜，口感层次丰富。富含碳水化合物、蛋白质和多种维生素，营养均衡。烹饪用微波炉操作，对新手十分友好，预计全程仅需 15 分钟即可享用。"],"title":"微波炉腊肠煲仔饭的做法"} +{"no":254,"id":"a6c95e7f3e25d936ce54d457341d224a","name":"意式肉酱面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["意大利面","意大利面酱","肉沫","白洋葱（紫洋葱也可以）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["意大利面 180 克（可以根据食量上下浮动）","肉沫 80 克（可以根据食量上下浮动）","洋葱大半个 （大约 150 克，通常是肉的两倍重）","意大利面酱 300 克（可以看情况上下浮动）","食用油 10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["锅中加水，烧开后放入意面（等待 6 - 12 分钟）","在烧水的时候可以进行下面这些步骤，但请注意煮面的时间","洋葱切成小丁","空锅中倒油，中火下入洋葱碎","时刻搅拌，注意不要让洋葱烧糊，直到洋葱变成半透明状","下入肉沫，继续搅拌（搅散），直到肉末变成棕色","加入意大利面酱，稍微搅拌一下即可","把煮好的意大利面沥干水分并倒入肉酱中搅拌均匀即可（或者直接把做好的肉酱倒在意面上也行）"]}]},{"text":"附加内容","content":[{"type":"list","items":["意大利面分为很多不同的粗细，煮面条之前请注意意面盒子上标注的时间","意大利面酱并不是番茄酱，平常用的番茄酱准确是叫番茄沙司，而意大利面酱虽然和番茄沙司都是调味过的番茄酱，但加的调味料不同"]},{"type":"image","text":"不同种类的意面","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/212602428f535e3daaaff43ec6db4fd3.jpg"},{"type":"image","text":"意大利面酱","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9af5562f41d7bb49f7c7251d1691993c.jpg"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"意式肉酱面-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/58bf8bbf10e8604480368fd92ce7d00d.jpg"},"意式肉酱面是一道简单快手的家常西餐，酱汁浓郁、面条筋道，适合忙碌的日常。肉末和洋葱搭配成品意面酱，能快速补充蛋白质与碳水化合物，洋葱还含有膳食纤维。做法对初学者十分友好，全程只需简单切炒，熟练后 15 分钟就能端上桌，比方便面更满足。"],"title":"意式肉酱面的做法"} +{"no":255,"id":"d00ea96e856907725bf8d37fb2abfebb","name":"手工水饺","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["擀面杖","面粉","冷水","直径 30cm 以上的盆","芝麻香油"]}]},{"text":"计算","content":["-单人，约 20 只","每份：",{"type":"list","items":["面粉 200g","冷水 150ml","芝麻香油 2-3ml","瘦肉末 250g","肥肉末 20g #不喜可不加","姜 3g","葱 15g","盐 3g","蚝油 2ml","香油 2ml","生抽 2ml","鸡蛋 1 个"]}]},{"text":"操作","content":[{"type":"heading","text":"制作饺子皮"},{"type":"list","items":["盆中加入所有面粉","加入芝麻香油","面粉中央挖小洞","分 4-5 次加入水，并搅和，当出现碎末状的稍微干燥面团时","取消加水，用手将面团压实","面团压实至可把盆周围的面粉纳入即可，此步骤为面光盆光","将面团置于桌上，盆倒扣于桌上，环境温度为 25 度，使面团醒发约 45 分钟","醒发完成后，将面团搓成条状，合成一团，再次搓成条，重复 3 次","擀成条状，切成 20 份均匀大小面团，并搓成直径约 3-3.5cm 的球状","压扁面团，在手上，桌上，擀面杖上，及面团上撒上面粉，此步骤防止面团发粘","用擀面杖将面团擀平，约 8cm 直径，厚约 2mm，中间略微比四周厚 1mm"]},{"type":"heading","text":"拌馅"},{"type":"list","items":["猪肉去皮,保留部分肥肉,切成小块","菜刀（建议两把）将猪肉剁成肉沫,放入碗中","葱、姜切成末,放入肉碗中搅拌均匀","韭菜洗净,切短至 3mm 以下长度","韭菜和肉沫混合,加入蚝油、生抽、香油各 2ml,加入一个鸡蛋的蛋清,用手混合搅拌均匀","放置 30 分钟即可开始包饺子"]},{"type":"heading","text":"包饺子"},{"type":"list","items":["左手上放面皮，放饺子馅一面尽量不要粘到面粉，防止无法合拢","右手用筷子夹约面皮 1/2 直径的馅","沿饺子皮圆周进行合拢，捏实，个人吃无需捏花，饺子皮不漏即可"]},{"type":"heading","text":"煮饺子"},{"type":"list","items":["使用可放下 20 只饺子的锅，或分批量煮","烧水，水约 3/4 锅的高度","大火烧开水后放入饺子，调至中火","第一次放入饺子，且水冒泡后，锅边加入 50ml 冷水（重复此步骤两次）","第三次水开后加入冷水 50ml，水开后调至小火等 60s 即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["煮水饺不需要盖锅盖，加三次水就是为了不让饺子一直处于沸腾状态导致表皮破损变成面片。"]},"这道菜存在一些补充做法，包括但不限于：","额外添加下列材料：",{"type":"list","items":["黑醋 10ml","姜 一小块 50 克","香油 2 滴","大蒜/蒜泥 3 瓣/人","考虑搭配黑醋食用。建议用量：10-20ml。","考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。","考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。","考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["手工水饺是一道中式经典主食，皮薄馅大、鲜美多汁，饱腹又可以根据个人口味随意调味。猪肉馅提供优质蛋白质和脂肪，搭配韭菜还能补充维生素与膳食纤维。这道菜品对新手来说难度较高，需要掌握和面、擀皮、调馅和煮饺的火候，预计制作时间约 3 小时。"],"title":"手工水饺的做法"} +{"no":256,"id":"1ef000d77e8a12288a7d0e276e4154e5","name":"扬州炒饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冷饭（干一点的为佳）","鸡蛋","冷冻去皮基围虾","午餐肉罐头","青豆","胡萝卜","玉米粒（可选）","葱","油","盐"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人吃。","每份：",{"type":"list","items":["冷饭 500g","鸡蛋 2-3 个","冷冻去头去皮基围虾 10-15 只","午餐肉罐头 150g（推荐上海梅林的火腿午餐肉罐头，340g 每罐，一次用半罐）","青豆 30g","胡萝卜 30g","玉米粒 30g","葱 1 根","油 30-40ml","盐 12-15g"]}]},{"text":"操作","content":[{"type":"list","items":[["胡萝卜切丁 0.2cm",{"type":"em","text":"0.2cm"},"0.2cm，备用"],["午餐肉切丁 0.2cm",{"type":"em","text":"0.2cm"},"0.2cm，备用"],"葱分别取葱白和葱绿，各切成 0.25-0.5cm 的小段，分开备用","在碗中打入鸡蛋液，均匀搅拌，备用","将胡萝卜，青豆，玉米粒煮熟捞出，备用（水别倒）","将虾煮熟，捞出备用（水可以倒了）",["热锅热油，可以参考",{"type":"link","text":"学习炒与煎","href":"../../../tips/learn/学习炒与煎.md"},"中的热锅双油"],"第二次倒油需使用 20-30ml 油，等到第二次凉油热了以后，缓慢倒入鸡蛋（控制碗到油直接的流注直径大约在 0.5cm）不要搅拌","鸡蛋凝固后立刻捞出，备用","将午餐肉，青豆，胡萝卜，玉米粒，虾倒入锅中翻炒 1-2 分钟，装盘备用","水冲一下锅，将杂物冲干净，保证锅内干净（可以有油但是不能有杂质）","热锅热油(10ml)，将葱白放入爆香","调至小火（如果油温过高可以关火 1-2 分钟），放入米饭，用铲子快速砸击米饭并翻炒，保证米饭均匀沾到油且粒粒分明","倒入鸡蛋，继续砸击，使鸡蛋碎开并与米饭充分混合","转大火，倒入其他所有备用配料，快速翻炒 1-2 分钟","撒入盐，并翻炒至充分混合","撒入葱绿，翻炒 1 分钟","关火，装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["如做完后胳膊酸痛为正常现象，需加强上肢锻炼","超市有青豆，胡萝卜，玉米粒的混合冷冻包装，可以使用这个省去切丁的烦恼，推荐 Pams Mixed Veges 很便宜，或者类似的都可以用（如下图）"]},{"type":"image","text":"Pams Mixed Veges","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/0d5b86f055d9995c02624b8af6895d24.png"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道配料丰富的升级版炒饭，米饭粒粒分明，鸡蛋嫩滑，搭配虾仁、午餐肉和蔬菜丁，口感层次鲜明，属于淮扬菜系中的经典主食。富含优质蛋白、碳水化合物和多种维生素，营养均衡。步骤虽多但操作直观，对初级烹饪者也较为友好，只需耐心备料。预计制作时长约 1 小时。"],"title":"扬州炒饭的做法"} +{"no":257,"id":"fe985a84c143676afef8755bb3fabbf4","name":"披萨饼皮","category":"staple","detail":[{"text":"原料和工具","content":[[{"type":"strong","text":"原料"}],{"type":"list","items":["中筋面粉","水（温水）","安琪干酵母粉","食用盐","橄榄油","白砂糖"]},[{"type":"strong","text":"工具"}],{"type":"list","items":["烤箱","烘焙油纸","披萨石（有更好，没有普通烤盘也可以）","擀面杖（非必需）"]}]},{"text":"计算","content":["一个 8 ~ 9 寸的披萨差不多需要 125g 面粉，差不多是一个人的量（成年男性将将够吃的样子）","原材料的混合比例","```text","面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖","100 : 70 : 7 : 1 : 0.6 : 0.6","```","示例","如果要一次做 4 个饼皮，需要:",{"type":"list","items":["面粉 125g x 4= 500g，","水 70 x 5 = 350g，","橄榄油 7 x 5 =35g，","酵母粉 1 x 5 = 5g，","盐 0.6 x 5 = 3g，","糖 0.6 x 5 = 3g"]}]},{"text":"操作","content":[{"type":"list","items":["用准备好的温水把酵母粉化开，稍微搅拌小就好，备用","取准备好的面粉，依次添加盐、橄榄油、白砂糖","准备混合水和面粉，边加水边搅拌直至水全部加完","搅拌至看不到干米粉为止",["用差不多三倍大面团的容器装好，密封，冰箱冷藏（4 度） ",{"type":"strong","text":"等待 8~12 小时，一般晚上做第二天就可以用"}],["观察面团醒发完毕 ",{"type":"strong","text":"差不多是原始大小大约两倍算醒发完毕"}],"取醒发好的面团，均匀分成四份，分别用保鲜膜盖好，备用","案板撒稍微多一点的干面粉，准备开始揉面","因为是比较湿的面团，所以粘上干面粉后才没那么粘手，不用揉太多次，面团表面稍微光滑一点就可以了","用手拉扯，或者擀面杖擀平，也不一定非得擀圆，只要厚度均匀，烤箱放得进去就好","铺好油纸，放上饼皮，依照个人口味，把准备好的食材放上去，撒上芝士碎","水果烤箱上 180 度，下 220 度，16 分钟即可","肉蔬菜烤箱上 200 度，下 230 度，18 分钟即可","挤上沙拉酱或者其他自己喜欢的酱即可享用~"]}]},{"text":"附加内容","content":[{"type":"list","items":["一定要注意水的比例","烤箱品质层次不齐，第一次做注意观察火候对披萨的影响","一般不特别标注是低筋或高筋面粉，基本都是中筋面粉","容易出水的水果不能作为食材，比如西瓜、橘子等"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例是青红椒火腿披萨","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8d1a18c93626eea3014496acb4310efa.jpeg"},"披萨饼皮采用低温隔夜发酵，成品饼底柔软又略带嚼劲，属于家常西式面点。主要提供碳水化合物和少量优质脂肪。制作流程简单，但需要耐心等待面团发酵，对新手也算友好。从准备到烘烤完成，算上隔夜冷藏时间大约需要 10-14 小时，适合提前一天备好。"],"title":"披萨饼皮的做法"} +{"no":258,"id":"7b94ed9a6398fef393ad3db5051c5d82","name":"日式咖喱饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"主食材"},{"type":"list","items":["咖喱块（推荐品牌好侍）","土豆","胡萝卜","洋葱","肉（猪肉、鸡肉、牛肉均可）","蒜头"]},{"type":"heading","text":"副食材"},"额外用作点缀的食材，可选",{"type":"list","items":["花椰菜（清水煮开）","培根（即食）",["煎蛋或",{"type":"link","text":"太阳蛋","href":"../../breakfast/太阳蛋.md"}]]}]},{"text":"计算","content":[["食材用量与咖喱成正比，计算部分以 ",{"type":"strong","text":"半盒好侍咖喱块(115g)"}," 为例。半盒约六碗份，做好的咖喱在冰箱冷藏后风味更佳，不用担心一个人吃不完。"],{"type":"list","items":["洋葱 2 个","土豆 2 个","胡萝卜 1 根","蒜头 2~3 瓣","肉 2 斤"]}]},{"text":"操作","content":[{"type":"heading","text":"1. 食材准备"},{"type":"list","items":["胡萝卜去头尾，去皮，滚刀切","洋葱剥去外层去芯，切成月牙状","土豆去皮、切大块","肉切块状","剥蒜拍平切碎","咖喱块切碎，增加接触面积加速溶解"]},{"type":"heading","text":"2. 烧煮过程"},{"type":"list","items":[["热油锅放入蒜和肉，",{"type":"strong","text":"快速翻炒"},"至肉",{"type":"em","text":"表面变白"}],["加入胡萝卜，",{"type":"strong","text":"快速翻炒"},"至均匀受热"],["加入洋葱，",{"type":"strong","text":"快速翻炒"},"至洋葱",{"type":"em","text":"变透明状"}],["加入土豆，保持翻炒至土豆",{"type":"em","text":"变软"},"（可以用筷子确认）"],["加水没过所有食材，沸腾后",{"type":"strong","text":"等待 15 分钟"}],"关火，加咖喱并搅拌",["等待咖喱融化后再开火，缓慢",{"type":"strong","text":"搅拌 10 分钟"},"，防止糊锅"],["在外观",{"type":"em","text":"呈粘稠状态"},"关火结束制作"]]},{"type":"heading","text":"3.冷藏后加热"},["冷藏的咖喱每次取出需要吃的份量，加热后盖在",{"type":"link","text":"米饭","href":"../米饭/电饭煲蒸米饭.md"},"上。"],{"type":"list","items":["微波炉：单人份高火 2-3 分钟","锅：需额外加 50ml 水，加热时保持搅拌"]}]},{"text":"附加内容","content":[{"type":"heading","text":"备注说明"},{"type":"list","items":["步骤 1-6 可以在 2-5 的等待过程进行，在这个过程也可以用清水锅煮些蔬菜，或做个煎蛋。","2-5 到 2-6 之间，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。"]},{"type":"heading","text":"流程图解"},"``` mermaid","graph TD","A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)","B --> C[加水没过食材, 煮15分钟]","C --> D[咖喱切碎, 开水煮花椰菜等]","C --> E[加入咖喱搅拌 10 分钟]","D --> E","```",{"type":"heading","text":"成品"},{"type":"image","text":"日式咖喱饭成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/75e8179e0eef4ebaa64f963636bc2475.jpg"},{"type":"heading","text":"参考资料"},{"type":"list","items":[[{"type":"link","text":"世界美食教程的微博视频","href":"http://t.cn/EJ77yFy"}]]},"---","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["日式咖喱饭是一道浓郁醇厚的家常和风料理，以咖喱块调味，搭配土豆、胡萝卜、洋葱和肉类，口感顺滑绵密、辛香微甜。它富含蛋白质、碳水与多种维生素，能为身体提供充足能量。做法整体不算复杂，但需要掌握火候与搅拌技巧，适合稍有下厨经验的朋友尝试。从备料到出锅约需 1 小时，冷藏后风味更佳。"],"title":"日式咖喱饭的做法"} +{"no":259,"id":"99a163acdc6ab5e731cf8d411f02411c","name":"日式肥牛丼饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"heading","text":"主食材"},{"type":"list","items":["洋葱（务必选用外皮为白黄色的洋葱，不要用紫色的洋葱）","肥牛（火锅肥牛即可，也可选用原切肥牛片）","葱（也可选用切好的葱段）","白芝麻","味淋（一种常用日式调料，可在各大电商平台购买，也可用料酒代替）"]},{"type":"heading","text":"副食材"},"额外用作点缀的食材，可选",{"type":"list","items":[[{"type":"link","text":"温泉蛋","href":"../../breakfast/温泉蛋/温泉蛋.md"}],"出汁（使用柴鱼干和昆布熬制的汤汁，可以用于提鲜）"]}]},{"text":"计算","content":[["食材用量与米饭成正比，计算部分以 ",{"type":"strong","text":"一杯米(160ml)"}," 为例。约为二人食用分量，吃不完可以放冰箱冷藏，但可能会没那么好吃"],{"type":"list","items":["洋葱 1 个","肥牛 250 克","葱 1~2 根","白芝麻 5 克"]}]},{"text":"操作","content":[{"type":"heading","text":"1. 食材准备"},{"type":"list","items":["洋葱剥去外层去芯，切成月牙状","葱洗净切成 0.5cm 的小段",["热锅直接放入白芝麻，",{"type":"strong","text":"前后晃动锅体"},"使芝麻均匀受热至",{"type":"em","text":"略呈金黄色"}],"肥牛焯水 1 分钟后捞出","将 40g `味淋`（或 30g `料酒`），30g `酱油`，20g `耗油`，5g `糖`，5g `老抽`（可选，用于调色），在碗中搅拌混合成`调料`（该步骤可直接将碗放在电子秤上进行）"]},{"type":"heading","text":"2. 烧煮过程"},{"type":"list","items":[["热油锅放入洋葱，",{"type":"strong","text":"快速翻炒"},"至洋葱",{"type":"em","text":"变透明状"}],["关小火，加入 250g 水（或出汁），开回大火加热",{"type":"strong","text":"等待 3 分钟"}],"加入牛肉和`调料`",[{"type":"strong","text":"不断翻动"},"所有食材 ",{"type":"strong","text":"10 分钟"},"，防止食材粘锅"],"关火",["盛装肥牛丼至",{"type":"link","text":"米饭","href":"../米饭/电饭煲蒸米饭.md"},"上（注意要把汁水淋一些在饭上）"],"撒上葱花和白芝麻，制作完成。"]},{"type":"heading","text":"3.冷藏后加热"},["冷藏的牛丼每次取出需要吃的份量，加热后盖在",{"type":"link","text":"米饭","href":"../米饭/电饭煲蒸米饭.md"},"上。"],{"type":"list","items":["微波炉：单人份高火 2-3 分钟",["锅：需额外加 50ml 水，加热时需",{"type":"strong","text":"不断翻动"}]]}]},{"text":"附加内容","content":["```shell","struct Staple{float 咸度;};","struct Staple 牛丼","牛丼.咸度 = 尝一口汤汁;","while(牛丼.咸度 < 预期) 加入(1 g)酱油; 牛丼.咸度 = 尝一口汤汁;","```",{"type":"heading","text":"备注说明"},{"type":"list","items":["如果用的是比较不错的牛肉，可以选择不焯水，能够更加保留牛肉的风味，因为加入了味淋所以不会很腥，无需担心牛肉不熟，加热 10 分钟肯定熟了","如果有条件，选择加入 15g`清酒`"]},{"type":"heading","text":"流程图解"},"``` mermaid","graph TD","A[处理肉，洋葱，葱花，白芝麻] --> B[开油锅, 炒熟洋葱]","B --> C[加水, 煮3分钟]","C --> D[加入牛肉和调料, 边搅拌边煮10分钟]","D --> E[盛装至碗中，撒上葱花和白芝麻]","```",{"type":"heading","text":"成品"},{"type":"image","text":"日式肥牛丼饭","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c4fa89449942fc4c35650878d93a9f7e.png"},{"type":"heading","text":"参考资料"},{"type":"list","items":[[{"type":"link","text":"河水洋洋实验室 【牛丼｜肥牛饭】吉野家牛肉饭的正宗做法","href":"https://www.bilibili.com/video/BV1rK4y1d7Fk"}],[{"type":"link","text":"夏叔厨房 60秒搞定神仙配方，好吃又下饭的肥牛饭！","href":"https://www.bilibili.com/video/BV1xu4y1676X"}]]},"---","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道经典的日式家常盖饭，肥牛片与白洋葱在咸甜酱汁中炖煮入味，肉质软嫩，洋葱甜润，汁香浓郁。牛肉提供优质蛋白和血红素铁，洋葱富含膳食纤维与多种抗氧化物。制作不算复杂，新手只要跟着步骤操作也能轻松完成，炒煮过程约需 30 分钟。"],"title":"日式肥牛丼饭的做法"} +{"no":260,"id":"bbf8ccce7e9aee30fbe6ffe7af4d0620","name":"汤面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面食材料：可以是手工面条、龙须面、面鱼，也可以是泡面面饼、各类规格粉丝，或者是其他任何自己所喜欢的面食形式。","菜类材料：建议荤素搭配，选择自己喜欢的食材洗干净即可。例如：","牛羊鱼虾等肉类（生熟皆可）","鸡蛋鸭蛋鹅蛋鸵鸟蛋等蛋类","豆块豆筋豆腐皮等豆制品类","生菜菠菜油麦菜","青椒番茄胡萝卜等蔬菜类。"]}]},{"text":"计算","content":[{"type":"list","items":["面类材料：单人一个方便面大小的量，可以在 70-230g 之间选择。","冷水： 加入能浸没面的量，一般在 200 - 400 ml 之间选择","菜类：体积大约和面类相当","其中青菜体积可忽略"]}]},{"text":"操作","content":[{"type":"list","items":["先将菜类材料切成边长不超过 4cm 的块状，便于煮熟","如有生肉，则先放入冷水中，盖上锅盖，煮沸腾，先捞出上层血沫，再关火，捞出半熟的肉备用","先大火将水加热至沸腾，后调至中火","将较难煮熟的食材放入锅中（比如半熟肉类、香菇类、等最先放入锅中）。为保证煮熟，可在沸腾后计时 10 分钟，特别难熟的大块食材可追加 5 分钟。","将面食放入锅中，适当搅拌确保面和汤充分接触，使液面保持轻微沸腾，煮 5 分钟。加入面后液面易产生白色泡沫，可适当抬起锅盖通气或者撤下锅盖。","将易于煮熟的食材如青菜类放入锅中，适当搅拌以充分浸没，煮 2-5 分钟","关火，随后加入盐、胡椒粉、香油等自己喜欢的调味料，适当搅拌即可出锅食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["操作流程可根据自己喜好更改，多多尝试会有惊喜","如掌握不好加盐量，可采用少量多次添加的方法，以免过量"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["汤面是一道自由搭配的家常主食，汤汁清爽，面条软滑，兼容各种荤素食材，味道可鲜可淡。它富含碳水化合物和优质蛋白质，搭配蔬菜还能补充维生素与膳食纤维，营养均衡又饱腹。做法非常简单，无需厨艺基础，新手也能轻松驾驭。从准备食材到出锅，一般约需 30 分钟。"],"title":"汤面的做法"} +{"no":261,"id":"02e464fcc42588df2e4f60f35b455457","name":"河南蒸面条","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["挂面 （推荐圆的）","五花肉","蒜薹","葱 + 姜 + 蒜 + 料酒","盐 + 鸡精 + 十三香","生抽 + 老抽 + 蚝油","麻油","油 + 锅 + 菜刀 + 铲子","蒸篦子","额外的盆"]}]},{"text":"计算","content":["下面的量是仅仅 1 够一个人一餐的主食的量！请针对实际调整用料的量！","每份：",{"type":"list","items":["挂面 300g","五花肉 350g","蒜薹 150g","食用油 10-15ml","生抽 15ml","老抽 10ml","蚝油 5ml","盐 2g","鸡精 2g","十三香 1g","葱 10g","姜 5g","蒜 10g","料酒 5ml","麻油 5ml"]}]},{"text":"操作","content":[{"type":"heading","text":"第一次蒸"},{"type":"list","items":["起锅加 7 成水，水开，上蒸篦子","将挂面，均匀铺开放置，淋 5ml 油并抹匀，蒸 15 分钟","将挂面和蒸篦子取出，放置一边，并倒掉锅中的水"]},{"type":"heading","text":"切菜"},{"type":"list","items":["五花肉，切成 2mm 厚度的肉片","蒜薹，切成 3cm 段","葱，切成 0.2cm 薄片","姜，切成 1mm x 1mm x 3cm 的细丝","蒜，放在砧板上拍碎，切成 1mm 的粒度"]},{"type":"heading","text":"炒制"},{"type":"list","items":["起锅，烧干水分，加 3ml 食用油","手持锅柄，摇晃锅，使食用油充分挂满锅的 2/3","中火，加入肉片，翻炒 1 分钟","加入葱姜蒜，料酒，继续翻炒 1 分钟","将蒜薹段，放入锅中，翻炒 1 分钟","开始调味，加入老抽、生抽、蚝油、盐、鸡精、十三香，翻炒 1 分钟","加入 500ML 水，没过蔬菜，炖煮 1 分钟","将蒸好的挂面放入，不断搅拌 3 分钟，待挂面全部均匀上色，关火","将搅拌好的挂面和菜，全部倒入额外的盆中"]},{"type":"heading","text":"第二次蒸"},{"type":"list","items":["起锅，加冷水 7 成，放上蒸篦子，将拌好的面条和菜，均匀的铺在上面","水开后，大火烧 15 分钟，出锅","淋上 10g 的麻油，即可食用"]}]},{"text":"附加内容","content":["挂面的粗细与口感：",{"type":"list","items":["细的、圆的 （超市大部分都是这种，口感更加劲道）","宽的、扁的 （口感比较软）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"河南蒸面条-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/ac2dc32cd2a9762d1a98c2ba7132844c.png"},"河南蒸面条是源自河南的家常小吃，面条先蒸后炒再蒸，油润入味，口感劲道爽滑。五花肉和蒜薹提供丰富的蛋白质和膳食纤维，搭配主食带来均衡营养。制作步骤稍多一些，但对新手而言只要按顺序操作就能成功。从备料到出锅，总共约需 40 分钟。"],"title":"河南蒸面条的做法"} +{"no":262,"id":"23975ee62d0e2258131f2fe188773aff","name":"火腿饭团","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["火腿","米饭","水","冷冻青豆（可选）","冷冻玉米粒（可选）","海苔碎（可选）","喜欢的沙拉酱（推荐日式 mayo！）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["火腿(100g)","米饭(125g)","水(90ml)","冷冻青豆(30g)","冷冻玉米粒(30g)","海苔碎(10g)","喜欢的沙拉酱(20g)","食用油 10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["将米饭和水放到电饭锅里，点击米饭模式，等待完成","冷冻玉米粒和青豆放到锅里，加水没过所有食材，沸腾后静待 2 分钟后，捞出。","火腿切成 1cm 的方块","与此同时，加入 10ml 食用油，加入火腿翻炒至火腿上色","将米饭，火腿，海苔碎，青豆，玉米粒，沙拉酱放入碗中，混合均匀即可","装盘（如果有的话）"]}]},{"text":"附加内容","content":[{"type":"list","items":["沙拉酱的程度可以根据个人口味酌情删减。","可以尝试混合沙拉酱。","参考资料：小红书 - 干饭选手又困了"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"火腿饭团","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/2a5d95eeb0a510bd7a1f49b4978803cb.png"},"一道简单快手的日式风味饭团，咸香火腿搭配沙拉酱与海苔，口感丰富饱腹。富含碳水化合物、蛋白质和维生素，能快速补充能量。制作难度极低，新手也能轻松上手，从煮饭到完成大约只需 1 小时。"],"title":"火腿饭团的做法"} +{"no":263,"id":"ec6fefcfd05f9871101715f06fea4c9b","name":"炒凉粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["凉粉","玉米油","大蒜","香葱","豆瓣酱","生抽","老抽","食盐","十三香","中粗辣椒面","矿泉水"]}]},{"text":"计算","content":["下述材料为一人份，每次制作前需要确定计划做几份。一份正好够一个人吃。",{"type":"list","items":["凉粉 500g","玉米油 10ml","蒜末 10g","香葱 15g","豆瓣酱 15g","生抽 20ml","老抽 10ml","食盐 5g","十三香 5g","中粗辣椒面 15g","矿泉水 20ml"]}]},{"text":"操作","content":[{"type":"list","items":["凉粉改刀切麻将块大小","开小火，起锅烧油，锅烧微热后，下入蒜末爆香后加入豆瓣酱炒出红油","将凉粉块下入锅中，翻炒 10 秒","加入生抽提味，老抽上色，翻炒均匀后加入辣椒面继续翻炒均匀","加入食盐、十三香继续翻炒 10 秒","加入准备好的矿泉水，再次翻炒 10 秒，待汤汁浓稠后，关火出锅装盘","撒上葱花即可完成\n![炒凉粉成品](./chaoliangfen.jpg)"]}]},{"text":"附加内容","content":[{"type":"list","items":["选择凉粉时最好选用豌豆淀粉制作成的凉粉，条件不允许的话红薯淀粉或其他也可"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"炒凉粉成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9e1eff83f8f05f4a1e0f449531eb33dc.jpg"},"炒凉粉是一道山西、陕西地区的特色小吃，入口滑嫩，咸香微辣，带着蒜香和酱香。凉粉主要由淀粉制成，能提供丰富的碳水化合物，快速补充能量。烹饪难度适中，适合有一定基础的新手尝试，全程制作大约需要 15 分钟。"],"title":"炒凉粉的做法"} +{"no":264,"id":"9bfe4c5b6ef8b0891a22883edcef3ada","name":"炒年糕","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["年糕/白粿 （形状不限）","葱","调味料: 酱油，盐","（可选）：鸡蛋，青菜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["年糕 250 g * 份数","小葱 2 根 * 份数","食用油 50 ml","酱油 15 ml","盐 1-2g * 份数，按口味喜好。"]}]},{"text":"操作","content":[{"type":"list","items":["锅中加水烧开，煮熟年糕，碗中加水确保年糕不会粘连，捞起年糕备用。","小葱切葱花（将葱白和葱叶分开），青菜切小段备用。",["（可选） 制作炒蛋，见",{"type":"link","text":"西红柿炒蛋","href":"https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/%E8%A5%BF%E7%BA%A2%E6%9F%BF%E7%82%92%E9%B8%A1%E8%9B%8B.md"},"。"],"热锅，加入 30ml 食用油。","将葱白倒入锅中，直至大部分葱白变成焦黄色且发出香味，倒出葱油备用。","重新热锅，加入 20ml 食用油。","加入所有辅料（鸡蛋，青菜等），翻炒均匀。","将年糕的水倒掉，向锅中加入年糕。","加入酱油和盐，翻炒均匀。","关火，加入葱油，翻炒均匀，乘盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["辅料的选择可以根据个人选择酌情添加，如加入瘦肉等","在煮年糕的时候注意搅拌，以免粘锅"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道闽南风味的主食，年糕软糯弹牙，带着葱油的焦香，家常又饱腹。以米粉制成的年糕提供充足碳水化合物，搭配鸡蛋和青菜能补充蛋白质与维生素，营养均衡。做法简单，对新手友好，从准备到出锅大约需要 30 分钟。"],"title":"炒年糕的做法"} +{"no":265,"id":"8e7e3e937af4c2a5d4d29a23d5826759","name":"炒意大利面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["意大利面","肥牛片","番茄酱 / 黑胡椒酱（选其一即可）","菜籽油（其他植物油也可）"]}]},{"text":"计算","content":[{"type":"list","items":["意大利面 50 克 / 人","肥牛 5 片 / 人","食用油 5ml / 50 克意面"]}]},{"text":"操作","content":[{"type":"list","items":["加入 250 克水 / 人","待水烧开，下入面条，中火煮 15 - 20 分钟（这个面通常比较硬，捞起来之前最好尝一下，中心如果有一点硬，需要继续煮）","捞出面条，盛入盘中备用","热锅倒入食用油，待油温中热，下入面条翻炒一分钟（如果太干，加入少量水）","放入 10 克番茄酱、肥牛、加入 2g 食盐，继续翻炒一分钟","起锅"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"意大利面","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9c24d2ed82531d4e5e45bc6628f6cf3c.jpg"},"这道炒意大利面软糯爽口，搭配肥牛和酱料，酱香浓郁，是带有西式风味的家常主食。富含碳水化合物与蛋白质，能快速补充能量。做法简单，新手也能轻松掌握，全程大约需要 30 分钟。"],"title":"炒意大利面的做法"} +{"no":266,"id":"abc4e36e02a1dbb2c5853f8ddca10e52","name":"炒方便面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["方便面","鸡蛋","火腿肠（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["方便面用量为 1 包/人。","鸡蛋的用量为 1 个/人。","火腿肠的用量为 1 个/人。","食用油的用量为 10 - 18 ml / 人。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"火腿肠预处理"},{"type":"list","items":["将火腿肠撕开包装，切成宽度 1cm 的小块。"]},{"type":"heading","text":"面的处理"},{"type":"list","items":["向煮锅中加入 1200 ml 水，实际以没过面饼为准。完全煮沸，不要在未沸腾时加面。","加入方便面面饼，煮 45 秒。煮的过程中将其挑动，把面条打散。","面条打散后立刻关火。不要煮熟！","从锅中舀出 80ml 热面汤备用。","将面汤和面分离。用凉水冲一下面条。","沥干面条上的水分。不要长时间将面泡在水中。"]},{"type":"heading","text":"酱料处理"},{"type":"list","items":["准备一个小碗，将方便面的调料包挤进去。","挤进去所有菜包","挤进去所有酱包","挤进去 50% - 80% 的粉包。（全部粉包都挤进去会很咸）","将上一步的 80ml 热面汤全部倒入小碗，搅匀，得到调料碗。"]},{"type":"heading","text":"鸡蛋的预处理"},{"type":"list","items":["取出计算好的数量的鸡蛋，打入一个小碗。不要加盐！（鸡蛋最终会混合锅里食材的盐味）","热锅 20s，加入份数 * 8ml 油。","加入刚刚准备好的一碗鸡蛋。翻炒大约 20s 至鸡蛋形成固态即可。","将煎鸡蛋取出暂存。不需要洗锅。但一般锅内不会残余太多油。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["重新热锅 20s，向锅内加入油：份数 * 10ml。","加入第一步处理的火腿肠。翻炒 10 秒。","加入第二步的面。翻炒 30 秒。","加入第三步的调料碗。翻炒 30 秒。","加入第四步的煎鸡蛋。翻炒 30 秒。","关火盛盘即可。"]}]},{"text":"附加内容","content":[{"type":"list","items":["在北京，可以考虑在盛盘后加入芝麻酱。如果芝麻酱太浓稠，可以 1:1 兑水稀释。","必须使用冷水冲面条！冷水能瞬间剥离面条表面的糊化淀粉，并强制中断内部的余温加热，这是保证面条下锅炒不坨、不粘锅、保持 Q 弹的核心原理。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"炒方便面","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f6b8dcc80c569c95dee07e323d196507.png"},"这道炒方便面口感 Q 弹筋道，咸香入味，是一道改良自传统煮面的家常快手主食。搭配鸡蛋和火腿肠，丰富了蛋白质和能量来源。做法简单，只需注意冷水冲面保持口感，新手也能轻松完成，全程大约 15 分钟即可出锅。"],"title":"炒方便面的做法"} +{"no":267,"id":"4a5544d18e5a5f4b32e045fd96e51d59","name":"炒河粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["炒河粉、猪肉/牛肉","炒料：盐、味精、老抽、生抽、孜然粉（或直接用河粉料）","其他调味料：胡椒粉","黄瓜、面筋块、绿豆芽、鸡蛋、蒜瓣、小葱、淀粉","盆、盘子"]},"> 建议购买方案：在某宝、某买菜等平台上购买袋装鲜河粉，一般是1斤起售，冷藏保质期可达到两周，而且送河粉炒料！"]},{"text":"计算","content":[{"type":"list","items":["河粉用量为 250 g/人，如果需要更大食量，可再加 100g/人 向下取整。","黄瓜丝 30g/人、面筋块 30g/人、绿豆芽 30g/人、打碎的鸡蛋 1 个/人。","拍碎的蒜瓣 2 个/人、小葱 1 根/人","河粉料可按 20g/人添加，若自行准备炒料可 10g 盐+2g 味精+3g 孜然粉。","淀粉可准备每 100g 肉+5g 淀粉比例准备。","老抽/生抽，分别为每 250g 河粉 10ml/15ml。"]}]},{"text":"操作","content":[{"type":"heading","text":"准备工作"},{"type":"list","items":["小葱切碎（葱白和葱叶分开）、蒜瓣拍碎，丢案板上备用。","打碎鸡蛋，捞一点蛋清到一只碗中，剩下的丢入另一只碗中备用。","将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。","黄瓜切丝放入盘中备用，可和豆芽丢一起。","处理面筋，单独丢一个盘中。","肉切细条状，加入淀粉与刚刚碗中的鸡蛋清、胡椒粉，顺时针拌匀。","注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。","注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。"]},{"type":"heading","text":"热锅炒肉"},{"type":"list","items":["加入食用油，锅热倒出。","倒入处理好的肉，翻炒均匀至变色，倒入碗中备用。"]},{"type":"heading","text":"炒制河粉"},{"type":"list","items":["趁锅热，加入 20g 食用油（高血压人群可降低用量），倒入葱白、蒜爆炒出香。","加入河粉，淋入老抽提色，翻炒均匀后再加入河粉炒料，继续翻炒。","河粉即将透明时，放入炒制好的肉丝与面筋，并加入生抽提鲜，简单翻炒两次。","加入豆芽与黄瓜丝，翻炒至河粉完全透明。","关火！"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["撒入葱叶点缀，把锅端起。","倒入盘中，开始干饭。"]}]},{"text":"附加内容","content":["个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定，喜欢辣椒的可以自行添加。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["炒河粉是一道流行于广东地区的经典小吃，讲究镬气十足、干香爽滑，河粉软韧透亮，搭配肉丝、豆芽和黄瓜丝，口感层次丰富。主要提供碳水化合物和蛋白质，蔬菜的加入也补充了维生素与膳食纤维。按本菜谱操作难度适中，即便新手只要备齐材料也能尝试，整个制作过程约需 30 分钟即可端上餐桌。"],"title":"炒河粉的做法"} +{"no":268,"id":"dd1d1410b1efbd63305f105fa1aa1546","name":"炒馍","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["馒头（隔天略硬更好）","盐","油","孜然粉","五香粉","小葱","鸡蛋（可选）"]}]},{"text":"计算","content":[{"type":"list","items":["馒头 2 个（隔天略硬更好）","盐 3g","油 20ml（花生油或芝麻油更好）","孜然粉 3g","辣椒粉 3g","五香粉 3g","小葱 2 棵","鸡蛋 （可选,2 个）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["将馒头切成小块或小片。","选有鸡蛋的话将鸡蛋打进碗里，打散（可加盐和五香粉各 1g 或不加，等炒的过程中加）。","鸡蛋浇在馒头上，拌匀，鸡蛋不宜过多。","大火热锅，倒入食用油（不锈钢锅怕伤锅的话可以先倒油，烧至油热也可也可）","将馍丁放进去翻炒，翻炒均匀。","将火调小，炒至馍丁呈金黄色。","放入盐，胡椒粉，五香粉。","最后将葱花放入一起翻炒几下。","关火出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["炒的过程中要注意控制火候，以防炒糊","火大补救措施将火调小，可沿锅边加油润锅或洒水，注意不要全倒在一个地方，最好分散开","调味料可根据个人喜好放入其他香料（比如南德调味料）","如果喜欢吃脆的，可以将火开到最小，多翻炒一会，关火后趁锅热再放置一会再倒出，更香脆","辅料也可根据个人口味方位蒜末，蒜苗等，可以单独爆香在混合"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["炒馍是一道咸香酥脆的家常面食，属于北方风味。馒头丁炒至金黄，外脆里软，孜然与五香粉的加入让风味更加浓郁。可搭配鸡蛋提供蛋白质，搭配小葱增添清香，营养均衡。制作难度适中，新手也能很快上手，预计 大约 15 分钟即可出锅享用。"],"title":"炒馍的做法"} +{"no":269,"id":"b600e1527a62ede24633fcd9e405b34c","name":"炸酱面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["肉丁/肉末","面条（挂面或普通面条）","蒜","菜码（根据个人喜好选择，通常 4-10 种，可选择黄瓜、白菜、萝卜等）","豆瓣酱","甜面酱"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","每份：",{"type":"list","items":["肉丁/肉末 150g",["如果 ",{"type":"em","text":"面条"}," 选择了",{"type":"em","text":"挂面"},"：150g"],"葱 15g","菜码 总量 35g","食用油 10g","豆瓣酱 20g","甜面酱 20g"]}]},{"text":"操作","content":[{"type":"list","items":["菜码切丝备用。","葱切碎。油锅烧热，下葱和肉，炒至肉完全熟透（无红色）",["下豆瓣酱和甜面酱，继续炒至",{"type":"strong","text":"微微粘稠"},"。盛出，得到",{"type":"em","text":"炸酱"},"。"],"取大碗，加凉水备用。","煮面条至断生（无白芯），盛入第 4 步装有凉水的碗中。","立即控水捞出，盛入干净的碗中。","取第 3 步炸酱，倒入碗中，拌匀。然后取第 1 步菜码，倒入碗中，拌匀。"]}]},{"text":"附加内容","content":[{"type":"list","items":["肉推荐瘦肉丁，口感更好，推荐现买现用。",[{"type":"em","text":"面条"},"推荐使用",{"type":"em","text":"普通面条"},"。"],"面条口感关键在于劲道。勿选龙须等细面。","如有条件（另一个锅）且熟练后，第 2、3 步和 1、4、5、6 步可分时并行执行。","甜咸口个人有爱好，两种酱的配比需要自己迭代优化。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["炸酱面是一道酱香浓郁、面条劲道的传统北京家常面食，搭配清爽菜码，咸甜适口。主要营养来自瘦肉蛋白质和蔬菜维生素，能为人体提供充足能量。做法对新手友好，预计制作时长约 30 分钟，熟练掌握后可通过备菜与炒酱并行进一步缩短时间。"],"title":"炸酱面的做法"} +{"no":270,"id":"6664f250b0240e78aae6db8a2e5bba85","name":"烙饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["油","面粉","电饼铛"]}]},{"text":"计算","content":["注意：该主食不提供更少或更多的版本，这里选取了最适合新手的量：",{"type":"list","items":["面粉 = 400g","热水 = 130ml（80 度）","冷水 = 130ml"]}]},{"text":"操作","content":[{"type":"list","items":["将 400g 面粉倒入盆中，一半用凉水和面，一半用热水和面，搅拌成面絮，用手揉成团。用保鲜膜封起来，醒面 40 分钟",["离醒面完成时间还有 10 分钟时，请查看",{"type":"link","text":"小技巧","href":"../../condiment/油酥.md"},"中的油酥做法（热油酥效果更好）"],"醒好的面不用揉，稍微摁一下，用一横刀一竖刀将其分成四份。","搓圆，擀开，擀成与电饼铛大小差不多的饼，取 1/4 的油酥，将饼表面涂抹均匀","沿饼的半径切开，从外圈将其卷成圆锥形，然后将圆锥尾部捏好，防止油酥外漏。","按压面饼圆锥尖的地方，将其压扁，然后再次擀成与电饼铛大小差不多的面饼（厚度约为 3mm）","将电饼铛预热，涂上凉油（热锅凉油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀（锁住水分），盖上盖子","大火烙一分钟，打开盖子，将饼翻个面再烙一分钟","重复以上动作，完成饼的烙制"]},{"type":"image","text":"烙饼-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/9c7c719e32e7120daca0b14042700f53.jpg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道家常烙饼层次分明，外皮酥脆内里柔软，带着油酥的焦香，是北方餐桌上常见的主食。主要提供碳水化合物和能量，适合搭配菜肴一起食用。制作需要一点手法，尤其卷酥和擀饼环节，但跟着步骤操作并不难，新手也能掌握。从和面到烙好，大约需要 1 个小时。"],"title":"烙饼的做法"} +{"no":271,"id":"85f64da0bd5c2db5bc354de966ef1299","name":"芝麻烧饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面粉","酵母粉","白糖","十三香","食用油","温水( 40℃ )"]}]},{"text":"计算","content":["菜谱食材为 7 张饼的量"]},{"text":"操作","content":[{"type":"list","items":["面团：300 克面粉，3 克酵母粉，3 克白糖，180 克温水，20 克食用油，醒面 10 分钟","油酥：小碗放 30 克面粉，2 克盐，4 克十三香，20 克食用油，拌匀后，静置","做饼：面擀成长方形，抹上调好的油酥，从一头卷起，切成 7 个面剂子，对折，用虎口收拢即可，先沾水再沾白芝麻，擀成小圆饼","烙饼：将电饼铛预热，倒入凉油（锅底铺满油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀盖上盖子，选大饼档,听到叮的一声出锅即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果没有电饼铛，也可以用平底锅","芝麻如果没有也可不用，一样好吃"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"芝麻烧饼-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/fd5b7678097d9ed51d1dff2668448122.jpg"},"芝麻烧饼是北方家喻户晓的面点，外皮沾满芝麻酥香可口，内层层次分明、松软适口。面粉提供充足的碳水化合物，芝麻含有丰富的钙和不饱和脂肪酸。制作过程虽然包含揉面、做油酥等步骤，但操作并不复杂，初学者也能跟着做出来。从备料到出锅大约需要 40 分钟。"],"title":"芝麻烧饼的做法"} +{"no":272,"id":"f9e3425f24aeccd4e5ed9ec18583097c","name":"热干面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["热干面特有的碱水面","小葱","酸豆角","肉末","蒜水","肉汤汁","萝卜干","芝麻酱","辣椒油","胡椒粉","酱油","食盐","鸡精"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["热干面特有的碱水面 (250g)","小葱 (10g)","酸豆角 (20g)","肉末 (30g)","蒜水 (30ml)","肉汤汁 (30ml)","萝卜干 (50g)","芝麻酱 (40ml)","辣椒油 (0-10ml)","胡椒粉(0-10g)","酱油(5ml)","食盐(3g)","鸡精(0-3g)"]}]},{"text":"操作","content":[{"type":"list","items":["水煮沸，并加入碱水面，焯烫 25 秒钟捞起","撒上食盐、鸡精和胡椒粉","芝麻酱用 90ml 水稀释，搅匀，然后加入","加入 5ml 酱油，加入 30ml 肉汤汁和蒜水","加入萝卜干，肉末，酸豆角，葱花","拌均匀后开吃"]}]},{"text":"附加内容","content":[{"type":"list","items":["辣椒油看个人口味添加"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["热干面是武汉最具代表性的小吃之一，属于鄂菜系。碱水面条筋道爽滑，裹满浓稠的芝麻酱，搭配酸豆角、萝卜干和肉末，咸香微辣，滋味醇厚。主要提供碳水化合物和蛋白质，芝麻酱也富含钙质。制作简单快捷，新手也能轻松上手，从煮面到拌好大约只需十几分钟。"],"title":"热干面的做法"} +{"no":273,"id":"444bdbbe4eeea2f5fe6fcf93b0936a51","name":"照烧鸡腿饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡腿","料酒","生抽","蜂蜜（可选）","黑椒碎","黑椒粉","盐","西兰花（没有就用不辣的青椒代替）","胡萝卜","老抽","大蒜","生姜","食用油","清水","米饭"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份够 1-2 个人吃。","每份：",{"type":"list","items":["鸡腿 500 g（约 3 只）","料酒 15 ml","生抽 30 ml","蜂蜜 15 ml（没有时使用白糖 20 g + 玉米淀粉 5 g + 0.5 ml 柠檬汁或醋代替）","黑椒碎 5 g","黑椒粉 5 g","盐 2.5 g","西兰花 50 g","胡萝卜 50 g","老抽 12 ml","大蒜 10 g（拍碎，不用切末）","生姜 10 g","食用油 15-25 ml","清水 30 ml","米饭 300-400 g"]}]},{"text":"操作","content":[{"type":"list","items":["取一只鸡腿，鸡皮朝下放在砧板上","用刀尖沿着鸡腿骨头的轮廓轻轻划开，从一端到另一端","用手指或刀背慢慢推开鸡肉，让骨头暴露出来。如果遇到筋膜，用刀尖切断","当鸡肉完全分离后，握住骨头一端，轻轻扭转并拔出","重复上述步骤将所有鸡腿去骨","去骨鸡腿加入黑胡椒粉、黑胡椒碎、盐、姜片腌制 5 分钟","碗里加入料酒、生抽、蜂蜜、老抽清水拌匀","蔬菜焯水 1-2 分钟煮熟捞起","热锅放油 15 ml 放入拍碎的大蒜爆香","放入鸡腿中小火煎至两面金黄，如果感觉锅中太干，补 5-10 ml 油","加入调好的酱汁，盖好盖子中小火（在燃气灶上使用小火）焖 5-10 分钟熟透，酱汁浓稠起泡即可","切件，和蔬菜一起摆在饭面，淋入煎鸡腿的酱汁就可以慢慢享用啦"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果使用白砂糖、淀粉组合代替一定让白砂糖和淀粉完全溶解再下锅，否则容易糊锅","焖煮时每隔 3-5 分钟翻搅一下，避免局部过热","如果酱汁冒大泡、颜色变深褐，或边缘出现细密焦糖结晶，立即关火",["参考资料：",{"type":"link","text":"【照烧鸡腿饭的做法步骤图，照烧鸡腿饭怎么做好吃】小晓姐姐_下厨房","href":"https://www.xiachufang.com/recipe/104126605/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["照烧鸡腿饭是一道甜咸适口的下饭菜，鸡腿煎得焦香后融入浓郁酱汁，口感嫩滑入味。鸡腿肉富含优质蛋白，搭配西兰花和胡萝卜能补充膳食纤维与维生素。制作稍需一点去骨技巧，但整体不复杂，新手跟着步骤也能成功。从备料到出锅，大约 30 分钟就能端上餐桌。"],"title":"照烧鸡腿饭的做法"} +{"no":274,"id":"c33132c3f741114a26813985636b3e55","name":"煮泡面加蛋","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["泡面","鸡蛋","水"]}]},{"text":"计算","content":[{"type":"list","items":["单人，能支撑一个成年人不饥饿状态约 3 至 4 小时。"]},"每份：",{"type":"list","items":["泡面 1 包","水 550ml-1000ml，根据锅的情况。以能完整将泡面浸入其中为准。","鸡蛋 1 个"]}]},{"text":"操作","content":[{"type":"list","items":["先将水加热至沸腾（火候不做严格要求，使用热水会更快）","将取出的面饼放入锅中","将泡面里附带的佐料放入锅中","取出筷子轻微拨动泡面，使佐料充分溶解，面饼充分浸泡受热","盖上锅盖等待约 1 分钟至锅内水再次沸腾","去壳鸡蛋，加入锅中","等待约 3 至 4 分钟，即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["本指南中的鸡蛋包括但不仅限于：生鸡蛋，熟鸡蛋，卤蛋等","原材料泡面可在楼下便利店购买","可根据个人需要加入佐料，和其他食材包括但不仅限于：火腿肠，生菜，小肉丝，辣条，鱼干，虾仁，鸡腿"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["煮泡面加蛋是一道便捷的快手主食，口感顺滑，汤味浓郁，适合随时填饱肚子。主要提供碳水化合物和蛋白质，能快速补充能量。做法极其简单，只需烧水、煮面、打入鸡蛋煮熟，新手也能轻松掌握，全程大约 10 分钟即可完成。"],"title":"煮泡面加蛋的做法"} +{"no":275,"id":"f38dcff44ca90ca128a4226b4f64224f","name":"猪油拌饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米饭（推荐用粳米）","猪油","生抽（推荐用李锦记或海天）","老抽","蚝油（可选）","葱花（可选）","猪油渣（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份够 1 个人吃。","每份：",{"type":"list","items":["米饭 200 g","猪油 15 g（添加蚝油时，减少到 10 g）","生抽 5 ml（添加蚝油时，减少到 3 ml）","老抽 2 ml","蚝油 8 g","葱花 0-12 g（初始建议 5 g）","猪油渣 5 g"]}]},{"text":"操作","content":[{"type":"list","items":["碗底铺猪油","加入米饭","淋上酱油与蚝油","撒上葱花和猪油渣","搅拌均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["建议搭配瘦肉和蔬菜食用来均衡营养","高胆固醇，不建议经常食用",["参考资料：",{"type":"link","text":"猪油拌饭 - 维基百科，自由的百科全书","href":"https://zh.wikipedia.org/wiki/%E8%B1%AC%E6%B2%B9%E6%8B%8C%E9%A3%AF"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道充满南方家常气息的简单拌饭，米粒被融化的猪油包裹，透着酱油的咸鲜和葱花的清香，是许多孩子食欲不振时的安心之选。主要提供快速碳水与脂肪能量，但胆固醇较高，不宜常吃。制作毫无门槛，哪怕完全不会做饭也能轻松完成，煮好的米饭只要几分钟就能拌出一碗香喷喷的主食。"],"title":"猪油拌饭的做法"} +{"no":276,"id":"546311ca1c22ab5e42991e8a2950d998","name":"电饭煲三文鱼炊饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["有盐牛油","三文鱼","米","粟米（可选）","金菇（可选）","冬菇（可选）"]},{"type":"heading","text":"工具"},{"type":"list","items":["电饭煲"]}]},{"text":"计算","content":[{"type":"list","items":["米 50g / 人","三文鱼 300g / 人","水","牛油一汤匙 / 人"]}]},{"text":"操作","content":[{"type":"list","items":["三文鱼去鳞，去骨","金菇、冬菇切碎","洗米三次","把三文鱼、米、牛油放入电饭煲","想口感浓厚一点，可以加多一汤匙牛油","根据电饭煲的刻度放水","把电饭煲調較至煲飯模式，等待大約 30 - 45 分鐘"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"电饭煲三文鱼炊饭示例菜成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/c22e134c0795b1b2023f922f86d00af7.webp"},"这是一道融合日式炊饭做法的家常料理，米饭吸饱牛油和三文鱼的香气，口感浓郁鲜香。三文鱼提供优质蛋白和不饱和脂肪酸，搭配菌菇更添膳食纤维。操作极其简单，只需用电饭煲一键完成，从备料到出锅大约 45 分钟，非常适合新手尝试。"],"title":"电饭煲三文鱼炊饭的做法"} +{"no":277,"id":"8ff0e741071d3687fe7821f2585cef9d","name":"空气炸锅照烧鸡饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["丽滋饼干(Ritz crackers)","酱油","糖（白沙糖）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["鸡肉 900g","酱油 100-125ml","糖 60-65g","白醋 30-35ml","丽滋饼干（咸味曲奇可替代） 16 个(48g)","鸡蛋 2 个"]}]},{"text":"操作","content":[{"type":"list","items":["将酱油、糖和醋混合在一起,搅匀料汁备用","另一个碗中加入鸡肉、鸡蛋、1/2 料汁和压碎的丽滋饼干。搅拌均匀","空气炸锅用箔纸碗铺底，加入肉饼混合物，将剩余的料汁均匀的倒在上面",[{"type":"strong","text":"350°F(177°C)"}," 炸",{"type":"strong","text":"40 分钟"},"。最好在米饭上食用"],["在外观",{"type":"em","text":"呈金黄酥脆"},"后出锅，切块盛盘"]]}]},{"text":"附加内容","content":[{"type":"list","items":[["米饭的做法参考",{"type":"link","text":"电饭煲蒸米饭","href":"https://cook.aiursoft.com/dishes/staple/%E7%B1%B3%E9%A5%AD/%E7%94%B5%E9%A5%AD%E7%85%B2%E8%92%B8%E7%B1%B3%E9%A5%AD/"},"或",{"type":"link","text":"煮锅蒸米饭","href":"https://cook.aiursoft.com/dishes/staple/%E7%B1%B3%E9%A5%AD/%E7%85%AE%E9%94%85%E8%92%B8%E7%B1%B3%E9%A5%AD/"}],"操作时，需要注意温度以免烫伤。",["参考资料：",{"type":"link","text":"库克美食教程:Air fryer Teriyaki Chicken Meatloaf","href":"https://cookpad.com/eng/recipes/16276348"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"空气炸锅照烧鸡饭成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/56c2e03b845e1c31f6dc18299fb7db91.jpg"},"这道日式照烧风味的鸡肉饭，甜咸酱汁浓郁，表层烘烤得略微焦脆，内里软嫩多汁，搭配米饭非常下饭。鸡肉和鸡蛋提供丰富的优质蛋白，不过酱油和糖的用量较多，更适合偶尔改善口味。做法简单，只需混合原料交给空气炸锅，新手也能轻松搞定，从准备到出锅大约需要 1 小时。"],"title":"空气炸锅照烧鸡饭的做法"} +{"no":278,"id":"df190fceef6141e90950f5e0d8a6d475","name":"煮锅蒸米饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["北方大米","水","厚底煮锅+严丝合缝的锅盖（制作过程中不会有大量蒸汽泄漏）"]}]},{"text":"计算","content":[{"type":"list","items":["米：100ml-200ml/人","水：米的体积的 2 倍"]}]},{"text":"操作","content":[{"type":"list","items":["清洗大米","将米和水加入煮锅","大火煮至水沸腾",[{"type":"strong","text":"搅拌底部防止粘黏"}],["盖上锅盖，转",{"type":"strong","text":"小火"},"加热 10-15 分钟（根据对软糯程度的喜好），中途切勿打开锅盖"],"关火，静置 5 分钟","Enjoy :)"]},{"type":"image","text":"煮锅蒸米饭-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/98d24209bb2426cb7473a5ebe522312f.jpeg"}]},{"text":"附加内容","content":[[{"type":"link","text":"腐国人研究煮米饭，好想送他们个电饭煲！","href":"https://www.bilibili.com/video/BV1RW411z7r9"}],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道朴实无华的家常主食，用普通煮锅就能做出软糯适口的米饭。白米饭主要提供碳水化合物，为身体快速补充能量。做法极为简单，新手只需全程关注火候即可轻松掌握，从下米到出锅大约需要 25 分钟。"],"title":"煮锅蒸米饭的做法"} +{"no":279,"id":"38dc8cbaa884a7e67ac7523093ec0a02","name":"电饭煲蒸米饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["电饭煲","江南米或北方大米","水"]}]},{"text":"计算","content":[{"type":"list","items":["一般一个人可以食用 100ml-200ml 的米。"]},"指尖量水法 （用于精准确定米水量的方法）",{"type":"list","items":["江南米，米和水放在电饭煲的容器内，食指触及米时，水量能刚好没过食指的第一个指节又第二个指节 1/4 处（即大约 2.6 厘米）。","北方大米，米和水放在电饭煲的容器内，食指触及米，水量能刚好没过食指的第一个指节（即大约 2 厘米处）。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["清洗米","将米和水一起加入电饭煲中。","连接电饭煲电源，进入加热模式。等待大约 30 分钟。","待电饭煲自动进入保温模式后。","将米在电饭煲中闷 10-15 分钟。","盛出米。"]}]},{"text":"附加内容","content":[{"type":"list","items":["技术总结","不论什么容器，水的量都是可以使用“指尖量水法”煮出好米饭。","水的多少是能够严重影响一碗好米饭的口感。","南方一般食用江南米，北方一般食用北方大米，江南米会比较细长，而北方大米会比较短且圆。","米饭不同品种的米，不同的水量会极度影响口感。","更多信息请参考使用的电饭煲的说明书。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道家喻户晓的基础主食，米香纯粹、口感软糯，因水量调节可偏硬或偏润。富含碳水化合物，能快速补充能量，适合搭配各类菜肴。操作极其简单，新手也能轻松上手，从洗米到焖好大约需要四十分钟。"],"title":"电饭煲蒸米饭的做法"} +{"no":280,"id":"4e19db091ebc847b289a700087c521b8","name":"红芸豆拌饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["红芸豆(Kidney Beans / Rajma)","巴斯马蒂香米或普通大米","洋葱","番茄","生姜","大蒜","青辣椒","香菜","食用油或酥油","姜黄粉","红辣椒粉","香菜粉","孜然粉","印度综合香料粉(Garam Masala)","月桂叶","盐","高压锅（推荐）或普通汤锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用。","每份：",[{"type":"strong","text":"红芸豆咖喱部分："}],{"type":"list","items":["干红芸豆 200g（提前浸泡 8 小时）","洋葱 2 个（约 200g），切碎","番茄 3 个（约 300g），切碎（或番茄酱 30ml）","生姜 10g，磨碎","大蒜 4 瓣（约 12g），磨碎","青辣椒 1 根，切缝","食用油 30ml","月桂叶 2 片","姜黄粉 3g","红辣椒粉 5g","香菜粉 5g","孜然粉 3g","印度综合香料粉 3g","盐 6g","水 600ml","香菜叶 15g（装饰用）"]},[{"type":"strong","text":"米饭部分："}],{"type":"list","items":["大米 200g","水 400ml"]}]},{"text":"操作","content":[{"type":"heading","text":"准备工作（提前 8 小时）"},{"type":"list","items":["将干红芸豆用清水浸泡至少 8 小时（过夜），浸泡后体积会膨胀约两倍"]},{"type":"heading","text":"煮红芸豆"},{"type":"list","items":["将浸泡好的红芸豆沥干",[{"type":"strong","text":"使用高压锅"},"：放入红芸豆和 600ml 水，盖好锅盖，大火上气后转中火，",{"type":"strong","text":"压 15-20 分钟"},"，直至",{"type":"em","text":"豆子用手指可轻松压碎"}],[{"type":"strong","text":"使用普通锅"},"：放入红芸豆和足量水，大火煮沸后转中火，",{"type":"strong","text":"煮 60-90 分钟"},"，直至豆子完全软烂"],"煮好后保留煮豆汤水，备用"]},{"type":"heading","text":"炒制咖喱"},{"type":"list","items":["在炒锅中倒入 30ml 食用油，中火加热",["放入月桂叶 2 片，炸至",{"type":"em","text":"散出香味"},"（约 10 秒）"],["放入切碎的洋葱，翻炒至",{"type":"em","text":"金棕色"},"（约 6-8 分钟）"],"加入磨碎的生姜和大蒜，翻炒 1 分钟",["加入切碎的番茄，翻炒至",{"type":"em","text":"番茄完全软烂出油"},"（约 5 分钟）"],"加入姜黄粉 3g、红辣椒粉 5g、香菜粉 5g、孜然粉 3g、盐 6g","翻炒 2 分钟，使香料与番茄融合","将煮好的红芸豆连同汤水一起倒入锅中","加入青辣椒，搅拌均匀",["大火煮沸后转小火，",{"type":"strong","text":"炖 15-20 分钟"}],["期间用铲子背面压碎一部分豆子，使汤汁变得",{"type":"em","text":"浓稠"}],"加入印度综合香料粉 3g，搅拌均匀","关火，撒上香菜叶"]},{"type":"heading","text":"蒸米饭"},{"type":"list","items":["将大米淘洗干净","放入电饭锅，加入 400ml 水","正常蒸煮即可"]},{"type":"heading","text":"上菜"},{"type":"list","items":["将米饭盛入盘中","将红芸豆咖喱浇在米饭上或旁边","可搭配洋葱沙拉和柠檬角"]}]},{"text":"附加内容","content":[{"type":"list","items":["红芸豆必须煮熟透才能食用，未熟的红芸豆含有植物血凝素(Phytohaemagglutinin)，可能导致食物中毒。","在印度，Rajma Chawal 被认为是最有家的味道的食物，地位类似于中国的\"红烧肉配米饭\"。","如果想要更浓郁的口感，可以加入 30ml 淡奶油。","剩余的红芸豆咖喱冷藏保存可达 3-4 天，味道会更好。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道北印度家常菜是旁遮普邦和德里地区的传统美食，番茄洋葱汤汁浓郁辛香，炖煮后红芸豆软糯入味，与热米饭拌食温暖饱腹。豆子富含蛋白质、膳食纤维和多种微量元素，营养均衡。做法简单，初学者也能轻松上手，全程制作约 40 分钟，但干豆需提前浸泡 8 小时。浓郁的家常滋味，有妈妈的味道。"],"title":"红芸豆拌饭的做法"} +{"no":281,"id":"e1b886cad970fc2b58b7493089e44425","name":"老友猪肉粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米粉","猪肉","酸笋","剁椒","豆豉","大蒜","料酒","生抽","白糖","米醋","盐","油","生粉","胡椒粉"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["米粉（250g 记得 50 度的温水泡半小时）","猪肉(50g)","酸笋(50g)","剁椒（15g 辣椒剁完后, 个人需求适当放。 ）","豆豉(30g)","大蒜(10g)","料酒(10-20ml)","生抽(15ml)","白糖（5g 如果不喜欢糖，可以考虑不放）","米醋(5ml)","盐(5ml)","油(15ml)","生粉(15ml)","胡椒粉(10ml)"]}]},{"text":"操作","content":[{"type":"list","items":["全部猪肉用料酒、盐、生抽、生粉、胡椒粉倒在一个碗里调味,备用","热锅不放油,下全部酸笋把水份炒干，炒干的酸笋中间留点空间","放入 10ml - 15ml 食用油与全部大蒜、 剁椒、 豆豉到炒干的酸笋中间到炒干的酸笋中间,全部推到中间炒出香味","放入全部调味好的猪肉,持续放入 10ml 生抽炒一分钟","放入 5ml 米醋、 10ml 生抽、450ml 清水一起煮开","水煮开后,放入温水泡好的米粉,继续煮 3 分钟就可以盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["记得米粉必须是泡过的才好吃,没有泡过的话是很难吃的！"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"老友猪肉粉-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/64f3434e00cd0312f960c3703f8ee7b3.jpg"},"老友猪肉粉酸辣鲜香，米粉爽滑，带着豆豉与酸笋特有的浓郁风味，是典型的南宁家常味。猪肉提供优质蛋白质，米粉则快速补充碳水能量。整体制作中等难度，需注意提前泡发米粉，熟练后大约四十分钟就能端上桌。"],"title":"老友猪肉粉的做法"} +{"no":282,"id":"dc2d02163a9b14604aa8ce47b2823563","name":"老干妈拌面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["面","老干妈","酱油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["水 1 升","面量 120 克 * 份数","老干妈 15ml * 份数","酱油 5ml * 份数"]}]},{"text":"操作","content":[{"type":"list","items":["将水倒入锅中并煮沸","将面均匀放入锅中","在煮的过程注意搅拌，避免面粘成一坨","当用筷子挑起一根面且该面能自然地从筷子上滑落时再等 30 秒关火","将面夹入碗中","按照上面的计量放入老干妈和酱油","用筷子将碗里的面、老干妈、酱油拌均匀","吃"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道香辣开胃的家常快手面食，面条筋道裹满老干妈的豆豉辣香，酱油提鲜，简单却滋味十足。作为主食能快速补充碳水化合物和能量，辣椒素还有助促进食欲。制作毫无门槛，新手也能轻松驾驭，从烧水到出锅只需大约十 分钟。"],"title":"老干妈拌面的做法"} +{"no":283,"id":"bc4cc079dac47a8a9126c707f8a132c6","name":"肉蛋盖饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米饭","鸡蛋","肉馅","老抽","生抽","醋","红葱油（可选）","葱","油","糖"]}]},{"text":"计算","content":["一份为一人餐，多人餐请等比例增加，但需要考虑锅的容量。","一份：",{"type":"list","items":["米饭 240g","鸡蛋 4 个","肉馅 300g","老抽 10ml","生抽 25ml","醋 20ml","红葱油可选 10g","葱 10g","油 30ml","糖 15g"]}]},{"text":"操作","content":[{"type":"list","items":["煮好米饭，通常使用买米赠送的量杯，一杯米 240g","锅中放油 30ml","放入肉馅，调中火煎至两面微焦","将鸡蛋打入锅中，不要打散，盖上锅盖","调一个碗汁，碗中放入计算中的对应数量的老抽，生抽，醋，糖，红葱油，搅拌均匀","打开锅盖，将碗汁倒入锅中，等待三分钟","关火，将肉蛋盖到米饭上","安全检查，开始食用盖饭"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果喜欢甜口可以增加 10g 糖","请务必保证做完饭后关掉燃气设备以免发生危险"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜酱香浓郁、咸甜适口，肉馅焦香、鸡蛋嫩滑，盖在热米饭上十分满足，属于家常快手料理。富含优质蛋白质和必需氨基酸，能快速补充能量。做法简单直观，新手也能轻松上手，从备料到出锅大约只需十五分钟。"],"title":"肉蛋盖饭的做法"} +{"no":284,"id":"bf5d465729f54df090164e5ab957a5d1","name":"茄子肉煎饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米粉（指用大米研磨成的粉）","小麦粉","鸡蛋","煮熟的腊肉","茄子（买长条状的，越圆越好）","食用油","食盐"]}]},{"text":"计算","content":["制作 1 份，1 份正好够 2 个人吃。","每份：",{"type":"list","items":["米粉 250g","面粉 50g","鸡蛋 1 个","煮熟的腊肉 100g","茄子 1 根（约 10-15cm 长）","食用油 10-15ml","食盐 1-2g"]}]},{"text":"操作","content":[{"type":"list","items":["将茄子去皮后切成片，将腊肉切成片，备用"]},{"type":"image","text":"茄片肉片","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/2c6cfc955d3144ade9cf31c9d4961843.jpg"},{"type":"list","items":["依次向盆中加入 250g 米粉（大米研磨成的粉）、50g 面粉和 1 个鸡蛋"]},{"type":"image","text":"米粉250g","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cf22ddecff47af6d65aa994ba56c9205.jpg"},{"type":"image","text":"米粉面粉鸡蛋","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/bddeb1597a624c9afa71e05d090540bb.jpg"},{"type":"list","items":[["边用筷子搅拌，边加入清水（",{"type":"strong","text":"清水用于调节粘稠度"},"），使米粉、面粉、鸡蛋混合成面糊,当面糊能够附着在茄片、肉片上而不掉落时停止加水，而后将所有茄片和肉片放入面糊中，用面糊充分包裹"]]},{"type":"image","text":"混合","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a2bdc64cf546c8508db6a63c40caeb10.jpg"},{"type":"list","items":[["平底锅加入食用油",{"type":"strong","text":"10-30ml"},"，开小火"]]},{"type":"image","text":"起锅烧油","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8ceb9e5e253651094441e0d0cc73302d.jpg"},{"type":"list","items":[["用筷子或勺子把裹了面糊的茄片、肉片放入锅中，先煎至两面金黄，再煎",{"type":"strong","text":"3-6分钟"},"（",{"type":"strong","text":"煎的过程中，食用油会变少，可再添加食用油"},"）"]]},{"type":"image","text":"开始煎","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/bf89af6eaa2dc98f9581500dd17a0c63.jpg"},{"type":"list","items":["撒盐，翻炒均匀，起锅装盘"]},{"type":"image","text":"撒盐准备起锅","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/26ab17d65d0f733c0e251b3844a6dd4e.jpg"}]},{"text":"附加内容","content":[{"type":"list","items":["用小火煎"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"茄子肉煎饼成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e2e0195cbe170ee8fab46282da323f75.jpg"},"这道家常煎饼融合了腊肉的咸香与茄子的软糯，外皮酥脆、内里绵润，是一道充满乡土风味的米粉主食。它富含碳水化合物和优质蛋白质，茄子还能提供膳食纤维和维生素，荤素搭配营养均衡。制作难度中等，需要掌握面糊稠度和煎制火候，但初学者跟着步骤操作也能成功。从备料到出锅大约需要 30 分钟。"],"title":"茄子肉煎饼的做法"} +{"no":285,"id":"fcf9c62f9945fa6e21079c559cd4965e","name":"葱油拌面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["干面条","小葱","生抽","老抽","白糖"]}]},{"text":"计算","content":["葱油酱汁可以一次制作多份的量，分次使用。以下提供制作葱油酱汁的基础量，以及每份面条所需的葱油酱汁量。","葱油酱汁基础量 （约够 3-4 份使用）：",{"type":"list","items":["小葱 100 g","食用油 100 ml","生抽 60 ml","老抽 20 ml","白糖 15 g"]},"每份面条：",{"type":"list","items":["干面条 80 g （约相当于 150 g 湿面条）","葱油酱汁 15 ml"]}]},{"text":"操作","content":[{"type":"heading","text":"制作葱油酱汁"},{"type":"list","items":["将 小葱 洗净，切成长段（约 5-7 cm）。葱白和葱绿可以分开。","锅中加入 100 ml 食用油，中火烧热。先放入葱白段，煸炒至微黄。","加入葱绿段，转小火，继续煸炒。",["保持小火，耐心煸炒约 ",{"type":"strong","text":"15-20 分钟"},"，直至葱段变得焦黄酥脆。"],"将焦黄的葱段捞出（葱油保留在锅中）。",["在锅中的葱油中，加入 60 ml 生抽，20 ml 老抽，15 g 白糖。小火加热并搅拌，约 ",{"type":"strong","text":"1 分钟"},"，至糖溶解，酱汁混合均匀。立即关火。将制作好的葱油酱汁倒入容器中，放凉后密封保存。"]]},{"type":"heading","text":"煮面条 （按份操作）"},{"type":"list","items":["取 80 g 干面条。","锅中加入 1000 ml 饮用水，大火烧开。",["放入 面条，根据面条包装说明，煮至熟透（通常 ",{"type":"strong","text":"3-8 分钟"},"，以包装说明为准）。"],"将 煮好的 面条 捞出，沥干水分，放入碗中。"]},{"type":"heading","text":"混合拌面 （按份操作）"},{"type":"list","items":["在装有 面条 的碗中，加入 15 ml 之前做好的 葱油酱汁。","可以加入之前炸好的葱段（可选）。","用 筷子 快速搅拌均匀，即可食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["炸葱油时，火一定要小，要有耐心，才能将葱的香味充分炸出。","制作好的葱油酱汁可以冷藏保存一段时间，下次吃面时直接取用。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["葱油拌面是一道经典的上海家常面点，以独特的葱油香味著称，做法简单快捷。富含碳水化合物和脂肪，能快速补充能量。一般初学者只需 20 分钟即可完成，非常适合作为日常快手晚餐。"],"title":"葱油拌面的做法"} +{"no":286,"id":"4409ed4aee95658acc199ad8d7f1ffd3","name":"蒸卤面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["猪五花肉","芹菜",["鲜面条（要求必须是",{"type":"strong","text":"最细"},"的，如果附近菜市场没有，请参考制作",{"type":"link","text":"焖面","href":"https://note.youdao.com/"},"）"],"葱,姜,蒜","食用油（花生油最佳）","生抽,老抽,料酒,盐,五香粉","蒸锅,需带笼屉","炒锅"]},"下列原料供有一定烹饪基础或者学有余力的同学选配",{"type":"list","items":["花椒","干红椒","青椒"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。",{"type":"list","items":["芹菜 两根中等大小的芹菜","五花肉 350g","面条 500g","大葱 10cm","大蒜 5 瓣","姜片 20g","青椒 2 个","干红椒 3 个","花椒 20 粒","盐 10g","五香粉 5g","生抽 15ml","老抽 10ml"]}]},{"text":"操作","content":[{"type":"heading","text":"备料"},{"type":"list","items":[["猪肉去皮，切成 `2 cm ",{"type":"em","text":" 6 cm "}," 0.5 cm` 薄片备用"],"芹菜去叶，去掉根部 2cm，然后从中对半切开，切成 2cm 段备用","大蒜去皮切粒备用，葱切 0.2cm 薄片备用，姜切细丝备用"]},{"type":"heading","text":"预制"},{"type":"list","items":["炒锅烧热至冒烟后，倒入 3ml 食用油滑锅后倒出底油","重新加入食用油，加入肉片，葱姜蒜，干红椒，炒 1 分钟，注意不停匀速翻炒","加入料酒，生抽，老抽，再翻炒 1 分钟","续入 500ml 热水。盖上锅盖炖煮 3 分钟","将芹菜，青椒倒入锅中，加入盐，五香粉调味，盖上锅盖继续炖煮煮 3 分钟 后关火","蒸锅加入 1000ml 水，烧开上汽后，将面条摊平在笼屉上放入锅中，蒸 15 分钟","面条蒸熟后取出，用筷子和无情铁手扒拉散开在案板上，室温冷却"]},{"type":"heading","text":"再加工"},{"type":"list","items":["将面条放入菜锅中搅拌，搅拌方式为一手持筷，一手持锅铲将菜翻至面条上面，以面条以全部均匀上色为搅拌完成标准","将搅拌后的面条再次放在整屉上，再次蒸 10 分钟 关火"]}]},{"text":"附加内容","content":[{"type":"list","items":["技术总结","切割猪肉时，可以让菜市场摊贩帮忙，根据经验，请求时机把握在已切割后未付款之前成功率最高","首次做饭时可以提前备好料防止手忙脚乱，后续熟练后可以并发执行","两次蒸面条时，都要尽量的弄散开，可以避免蒸好后团在一起。面条太长时可以拽断，方便后续搅拌与盛取","取出蒸好的面条时尽量动作轻一些，避免蒸屉翻到面条触水","佐餐时啤酒更配呦！"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道豫南地区经典的家常面食，荤素搭配，面条吸足汤汁，口感软韧，咸香入味。五花肉提供优质蛋白质和脂肪，芹菜富含膳食纤维。做法简单易学，新手也能从容上手，整体制作约需一小时。"],"title":"蒸卤面的做法"} +{"no":287,"id":"40093a449f213f3f063a1a43f563cb7b","name":"蛋包饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋（建议使用土鸡蛋，口感更香）","洋葱","胡萝卜","玉米粒","青豆（可选）","火腿肠或鸡胸肉","米饭","番茄酱","食用油（建议使用植物油）","牛奶（可选，让蛋皮更嫩）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份适合 1 人食用。","每份：",{"type":"list","items":["鸡蛋 2 个","洋葱 30g","胡萝卜 30g","火腿肠或鸡胸肉 50g","玉米粒和青豆总共 30g","米饭 200g","番茄酱 20ml","食用油 15ml","牛奶 10ml（与鸡蛋混合）"]}]},{"text":"操作","content":[{"type":"list","items":["洋葱、胡萝卜、火腿肠或鸡胸肉切成小丁，备用","热锅，锅中倒入 10ml 食用油，等待 10 秒加热","先放入洋葱丁翻炒 1 分钟，出香味后加入胡萝卜、玉米粒、青豆继续翻炒 2 分钟","加入火腿肠或鸡胸肉丁，炒至变色","加入米饭炒散后，加入番茄酱 20ml，翻炒均匀，炒饭完成，盛出备用","鸡蛋打散，加入 10ml 牛奶搅匀","锅中放入 5ml 食用油，倒入蛋液，轻晃锅底让蛋液均匀铺满锅面","用小火加热，待蛋液表面半熟状态时，将炒饭放入蛋液中央","用铲子将蛋皮折叠包住米饭，形成椭圆形状","用锅铲轻轻推至盘中，整理外形，可在表面挤上少量番茄酱装饰"]}]},{"text":"附加内容","content":[{"type":"list","items":["炒饭用隔夜饭不易粘锅，口感更好。","打蛋时加入牛奶可以让蛋皮更加嫩滑。","操作蛋皮时火力需小，避免底部焦糊。","如果不擅长包裹造型，也可以直接将炒饭铺盘后盖上蛋皮。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["以嫩滑蛋皮包裹茄汁炒饭，口感丰富，酸甜开胃，是一道经典的日式家庭料理。富含蛋白质、碳水和多种维生素，营养均衡。包裹蛋皮需要一点技巧，但整体难度适中，新手也可尝试，从准备到完成约需 25 分钟。"],"title":"蛋包饭的做法"} +{"no":288,"id":"07d429bb0b94561f87d4b4fbac262e43","name":"蛋炒饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冷饭","鸡蛋","火腿","黄瓜","胡萝卜","油","盐","胡椒粉","生抽","香葱","灯影牛肉丝/午餐肉/腊肠/卤肉...等熟肉（备选）"]},["准备时，米饭可以参考",{"type":"link","text":"米饭的做法","href":"./米饭/电饭煲蒸米饭.md"},"。"]]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{"type":"list","items":["冷饭（份数*500ml）","鸡蛋 （份数*1.5 // 1 向下取整）","火腿（份数*2 个）","黄瓜（可选，份数*30g）","胡萝卜（可选，份数*30g）","油（份数*12ml）",["盐（份数\\",{"type":"em","text":"4g - 份数"},"6g）"],"胡椒粉（份数*8g）","香葱（份数*1 颗）","生抽（份数*10ml）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["米饭提前用铲子铲成小块","火腿肠、胡萝卜、黄瓜等根据需求切片或者块状","如果家里有熟肉 准备好味道更佳","将蛋白，蛋黄分开，分别打入一个大碗里，各自搅匀。注意，不要在这一步加盐。","大火热锅，待锅里冒烟放入食用油，放入蛋白，待主体凝固后盛出备用。","如果油够，则直接放入蛋黄，如果油不够则放入食用油并等其升温到大火热锅","待主体凝固后，将火调至中小火，倒入火腿肠、熟肉，胡萝卜、黄瓜等备料、翻炒 10 秒钟（到爆香）","重新倒入蛋白，翻炒 5s 钟，迅速倒入米饭大火翻炒，为的就是每一粒饭都裹上鸡蛋。","翻炒过程中将米饭的块状捣碎、这一步过程会比较长、待米饭全部捣碎再翻炒均匀即可","调至小火、加盐、胡椒粉、生抽","进一步翻炒均匀，能看到一些米饭在锅里有“跳起来”的时候其实就已经差不多了","最后倒入香葱再翻炒 10s","关火、盛入碗中"]}]},{"text":"附加内容","content":[{"type":"list","items":["技术总结","使用隔夜的冷饭炒饭最佳，没有冷饭的同学也可以现煮（可以使用冰箱立马给米饭降温），不过要做到“粒粒分明”的口感就需要炒更久。","炒饭要做到“粒粒分明”其实就是要将饭炒干。为什么要用隔夜的冷饭是因为隔夜已经流失了一定的水分。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道家常蛋炒饭，金黄的蛋丝裹着粒粒分明的米饭，搭配火腿、胡萝卜和黄瓜，口感丰富，咸香适口。鸡蛋提供优质蛋白，胡萝卜增添维生素，碳水化合物带来充足能量。制作步骤稍多，但新手按流程操作也能成功，全程大约需要 25 分钟。"],"title":"蛋炒饭的做法"} +{"no":289,"id":"e570b578fec31d0353b1a1db828ffb70","name":"螺蛳粉","category":"staple","detail":[{"text":"原料和工具","content":["> 出于家常菜考虑，从螺蛳，酸笋等工序开始制作螺蛳粉并不现实，因此本食谱基于袋装螺蛳粉实现。",{"type":"heading","text":"原料"},{"type":"list","items":["袋装螺蛳粉一包，其中应该包含：","米粉","螺蛳肉包（可能放在配料包中）","汤料包","酸笋包、花生包、豆皮包、木耳包等配料包","醋包、辣椒油等调味包"]},{"type":"heading","text":"工具"},{"type":"list","items":["煮锅","电磁炉/灶台","筷子一双"]}]},{"text":"计算","content":[{"type":"list","items":["根据个人经验，一包袋装螺蛳粉足够一人一餐食（虽然看着很大包）","水 1L"]}]},{"text":"操作","content":[{"type":"list","items":["锅中加水，将水烧开","下米粉，煮 3-5 分钟，期间用筷子搅拌，防止米粉粘在一起","下汤料包，按个人口味添加","下一部分配料包，如木耳，花生，螺蛳（这部分配料需要煮一会才入味）","下调味包，按个人口味添加","搅拌后捞出，放入碗中","下剩下的配料包，如酸笋，豆皮（这部分配料不适合被汤泡太久）","享用美食"]}]},{"text":"附加内容","content":[{"type":"list","items":["如果想要更有嚼劲的粉，可以缩短第二步煮粉的时间","如果想在螺蛳粉中添加炸蛋，请参考炸蛋的教程","配料的选择请依照个人口味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["螺蛳粉是广西柳州的特色小吃，汤鲜味浓，酸辣爽口，米粉软滑筋道。口味上融合了螺蛳汤的鲜美、酸笋的独特发酵风味和辣椒油的刺激，层次分明。作为主食，米粉提供充足碳水化合物，螺蛳肉包和配料带来一定蛋白质，酸笋则有助于开胃促消化。这道菜所需操作简单，只需按顺序煮熟米粉和调味即可，对新手非常友好。从烧水到出锅，最快约十分钟就能端上餐桌，适合快手解决一餐。"],"title":"螺蛳粉的做法"} +{"no":290,"id":"64708f49d055258a5b7343a5a534d57a","name":"西红柿鸡蛋挂面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["挂面或者鲜面条也行","西红柿一个","盐","鸡蛋","葱","酱油、蚝油或者鸡精","白砂糖（中和西红柿的酸味，西红柿如果不酸就不用加）","青椒（非线椒）","香油"]},{"type":"image","text":"食材","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a2a7285422557d3507822d1a5bef2ce3.jpg"}]},{"text":"计算","content":["每次制作前需要确定计划做几份。如下分量正好够 1 个人食用","总量：",{"type":"list","items":["挂面 1 把（根据食量来）50-100g","西红柿 1 个大概 200g 吧。","鸡蛋 1~2 个","盐 5g","蚝油 5g 或鸡精 3g","白砂糖 2g","酱油 5-8g","食用油的用量为 20g","香油 5g"]}]},{"text":"操作","content":[{"type":"heading","text":"食材的预处理"},"食材预处理很重要，无论做什么菜提前进行处理，在菜肴制作过程中才不会慌乱，并且制作是个很舒心的过程，这……可能就是为什么后厨需要一个单独的打荷岗位吧",{"type":"list","items":["小葱洗净并切成葱花","西红柿切块儿，如果不太会切建议先百度一下~","青椒切成菱形块","生鸡蛋打入一个小碗并打散，如果鸡蛋有点腥味可以加 2g 白醋去腥"]},{"type":"image","text":"食材预处理","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/23ae282bd0d02f6565e8b3553a141438.jpg"},{"type":"heading","text":"鸡蛋的预处理"},{"type":"list","items":["起锅烧热，倒入 15~20g 食用油，鸡蛋炒嫩滑就得多一点油，同时为后面煸炒西红柿留一些底油","待油温到七成热时（手掌隔大概 10cm，能感觉到热），倒入蛋液快速划散","鸡蛋滑到凝固后，一点不会有蛋液了后倒入小碗备用，此处留一些底油"]},{"type":"image","text":"炒熟的鸡蛋","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5f28c423b92549d0aa581726f98dec85.jpg"},"> 鸡蛋没有拍照用网图来代替吧",{"type":"heading","text":"制作西红柿鸡蛋臊子"},{"type":"list","items":["锅中留底油后先加入葱白、蒜末炒香","加入西红柿块、青椒，待西红柿炒出一点汁水","此时速速加入 5g 酱油和 2g 白砂糖","翻炒十几秒后加入一碗清水（刚刚好即将没过西红柿即可）","煮沸后加入炒好的鸡蛋，加入蚝油 5g 或者 2g 鸡精用于提鲜","中小火收汁，期间要搅拌防止粘锅，收汁到下图后加一点葱花（剩下的葱绿部分）和香油（不加也可以），臊子制作完成"]},{"type":"image","text":"西红柿鸡蛋臊子","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cd28be2a37b0e489ccf679377e659817.jpg"},{"type":"heading","text":"最后煮面条"},{"type":"list","items":["可以不用洗锅，直接加清水 500ml","煮沸加入挂面，挂面煮软后加入 100ml 清水","再次煮沸后，若面条飘起来了，再加入 100ml 清水","煮沸后看面条两侧是否呈透明状，透明状则熟了","捞面到臊子碗中，拌面即可啦~"]},{"type":"image","text":"西红柿鸡蛋面","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3fff4d8cc74ad43d3af528bd16a1db99.jpg"}]},{"text":"附加内容","content":[{"type":"list","items":["鸡蛋蛋液中可以加入 2g 黑胡椒味道更好","熬臊子过程中加入 2g 白胡椒粉提升香辛口味","煮面条如果一次性煮熟也可以，多次加水是为了让面条口感劲道，面条不粘黏，技巧在于煮沸就加冷水，循环往复两三次即可"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["西红柿鸡蛋挂面是一道家常快手面食，酸甜咸鲜，汤汁浓郁，面条劲道，属于融入北方风味的日常主食。鸡蛋提供优质蛋白，西红柿富含番茄红素和维生素，搭配碳水主食，营养均衡。操作简单，步骤清晰，对新手友好，从备料到完成大约只需 20 分钟。"],"title":"西红柿鸡蛋挂面的做法"} +{"no":291,"id":"96509991d32dd5d6d303abc7cbdb2cdf","name":"豆角焖面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲜面条（韭叶 or 二细<解释见最下方 关于面条粗细区别一栏）","肉（最好为五花肉）","盐","豆角","鸡精","耗油","味精","十三香","生抽","老抽","葱","蒜头","姜","热水","菜刀"]}]},{"text":"计算","content":["下面的量是仅仅 1 够一个人一餐的主食的量！请针对实际调整用料的量！",{"type":"list","items":["鲜面条 300g。","肉 100g。","豆角 150g。","盐的用量为：2g。","食用油的用量为 10 - 18 ml。","鸡精的用量为：2g。","生抽的用量为：10ml。","耗油的用量为：5g。","十三香的用量为：1g。","老抽的用量为：5ml。","味精的用量为：1g。","热水的用量为：150ml。","葱 10g。","姜 5g。","蒜 10g。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"准备动作"},{"type":"list","items":["将豆角切成 5cm - 6cm 的小段。","将葱切成 1cm - 2cm 小段。","将姜切成 1mm x 1mm x 3cm 的长条","将蒜放在砧板上拍碎，切成 1mm 的粒度。","将五花肉切成 2mm 厚度的肉片。","首先将锅烧热，烧去锅内全部水汽，手放过内距离锅底 10cm 处，感觉明显有些许烤手。","加入上述定量的食用油，手持锅柄，离灶 5cm 处，摇晃锅，使食用油充分挂满锅的三分之二（自下而上）。"]},"> ps：不粘锅请忽略上述操作，静待3-5秒油热即可。",{"type":"list","items":["放入全部的姜和全部的葱段，翻炒爆香 5 秒（注意！此时有油飞溅的危险，建议带上手套或做好防护措施）。","放入全部的肉片，放入以后不着急饭锅，静置 5 秒后，再翻炒，使所有的肉都裹满食用油。","不断翻炒肉片，待到全部肉片都已经变色，沿锅边均匀淋如准备好的生抽，翻炒均匀。","依次加入准备好的盐、老抽、耗油、十三香、鸡精以及全部准备好的豆角，翻炒 2 分钟。","加入准备好的热水。","水开使用勺子舀出锅内 2 分之一菜汤（注意！不要将菜舀出）。","将所有面条平铺在菜的上方。","盖上锅盖，中火焖 5 分钟。","打开锅盖，将舀出的菜汤使用勺子，以每次一勺的量，均匀撒在面条上。","盖上锅盖，中火焖 3 分钟。","打开锅盖，将所有的蒜、味精均匀撒入。"]},"> ps：此时锅内可能还有水，如果想吃湿一点的请关火，否则不用关火。",{"type":"list","items":["使用筷子不断翻炒，将菜与肉均匀搅拌。","关火"]}]},{"text":"附加内容","content":[{"type":"heading","text":"面条的粗细区别"},{"type":"list","items":["毛细（顾名思义，就像头发，其实就有点像细粉丝那样细）","细（这个比毛细粗点，跟香头一样）","二细（有点像一般的炒面条那样粗）","三细（比二细稍微粗点，吃起来像吃粗粉条，不过面如果拉的比较劲道的话，这个嚼起来感觉很有味）","韭叶（这鸡就像韭菜叶子一样宽）","大宽（就像吃麻辣烫的那个宽粉一样）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["豆角焖面是一道北方家常面食，面条吸饱汤汁，口感软韧咸香，带着豆角的清爽和肉片的油润。五花肉提供蛋白质和脂肪，豆角富含膳食纤维和维生素，荤素搭配均衡。整体操作不难，但需要留意火候和加汤时机，适合有一定下厨经验的朋友尝试，一般约 30 分钟就能端上桌。"],"title":"豆角焖面的做法"} +{"no":292,"id":"30bd9b4392f6f44bdf91a8aaa207994d","name":"酱拌荞麦面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["荞麦面","黄瓜","红萝卜","老干妈"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["荞麦面 100 g","黄瓜 0.5 根","红萝卜 0.5 根","老干妈 20 ml"]}]},{"text":"操作","content":[{"type":"list","items":["荞麦面下冷水煮熟，8-10 分钟 后捞出沥干备用","黄瓜、萝卜 切成小条","将荞麦面、黄瓜、萝卜放入盘子，放上老干妈，搅拌"]},{"type":"image","text":"酱拌荞麦面-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/4871fe27718461abfaaafe239ced1b96.jpeg"},{"type":"image","text":"酱拌荞麦面-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a88b1130f2bd6bf00aebab066aa0b8c5.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["荞麦面沥干后可以放冰箱冰镇后口感更佳","配料可以根据个人喜好选择其他，例如虾仁、肉沫等","酱料可以根据个人喜欢选择其他，例如花生酱、芝麻酱等","荞麦面跟其他面条热量几乎一致，所以不适合作为减脂的主食"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酱拌荞麦面酸甜可口、清凉爽滑，是一道简单快手的家常凉拌面。荞麦面富含膳食纤维和蛋白质，搭配黄瓜、胡萝卜增添清爽口感与维生素，营养均衡。只需煮面、切菜、拌入老干妈，几步搞定，对新手非常友好，一般约 20 分钟便可完成。冷藏后食用风味更佳。"],"title":"酱拌荞麦面的做法"} +{"no":293,"id":"5ee5d60fd0bbf20bdf05302826aa90d7","name":"酸辣蕨根粉","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蕨根粉","油泼辣子","酱油","香醋","小米辣（可选）","蒜（可选）","葱（可选）","盐","糖","一口有点深度的锅"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["酱油 : 醋 : 油泼辣子 = 3 : 2 : 2 （酱料具体量根据蕨根粉多少决定，这个比例仅为保证口味的方向不出错）","如果觉得酱料较为清淡，可以加入 2 至 5 克盐","如果想要酱料鲜一些，可以加入 2 克糖"]}]},{"text":"操作","content":[{"type":"heading","text":"蕨根粉的煮制"},{"type":"list","items":["锅中加入约为深度 3/5 的水，烧开","水沸腾后加入蕨根粉，中小火煮 8 分钟","出锅"]},{"type":"heading","text":"酱料的调制"},{"type":"list","items":["根据配比，加入酱油、醋、油泼辣子","用筷子蘸取，尝一口","如果觉得此时酱油味稍浓，加入准备好的盐","如果觉得此时不够鲜，加入准备好的糖","充分搅拌至大部分颗粒状调料溶解"]},{"type":"heading","text":"装盘与完成步骤"},{"type":"list","items":["取一个碗","加入上一步调制的酱料","将蕨根粉过冷水后放入酱料中","充分搅拌","将准备的葱、蒜、小米辣切碎后撒在粉上","完成啦(｡･∀･)ﾉﾞ"]}]},{"text":"附加内容","content":[{"type":"list","items":["葱姜蒜为附加调料，加入可以增添风味，不加也并无大碍","糖和盐根据个人口味，需要加入的具体量不同，请酌情加入","建议使用碗作为最终装盘餐具，因为使用盘子会使吃粉变得困难一些","整体口味偏辣，如果不能吃辣请减少油泼辣子的量并且不加入小米辣"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酸辣蕨根粉口感爽滑筋道，酸辣开胃，是一道家常凉菜，也可当作主食享用。蕨根粉富含淀粉和膳食纤维，能为身体提供能量。这道菜做法格外简单，对新手非常友好，从准备到完成只需 10 分钟。"],"title":"酸辣蕨根粉的做法"} +{"no":294,"id":"31170521027d48c1491955c461929999","name":"醪糟小汤圆","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小汤圆","醪糟","白糖","枸杞（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{"type":"list","items":["水 300 毫升 * 份数","小汤圆 250 克 * 份数","醪糟 50 克 * 份数","枸杞 5 颗 * 份数","白糖"]}]},{"text":"操作","content":[{"type":"list","items":["将水倒入锅中并煮沸","放入小汤圆煮 8 分钟","放入醪糟和枸杞再煮 2 分钟","盛入碗中根据个人口味加入白糖并搅拌均匀","吃"]}]},{"text":"附加内容","content":[{"type":"list","items":["白糖的用量根据个人口味更改","若喜欢更浓的口感可以减少 100 毫升内的水","若喜欢软点的枸杞口感，可以将枸杞和小汤圆同时煮"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["醪糟小汤圆是一道香甜软糯的传统中式甜品，酒酿的微酸与糯米的绵滑交融，暖胃又舒心。它富含碳水化合物和少量 B 族维生素，能快速补充能量，也有助促进血液循环。做法毫无门槛，对新手特别友好，从烧水到出锅只需约 15 分钟，是一碗随时都能轻松完成的家常甜汤。"],"title":"醪糟小汤圆的做法"} +{"no":295,"id":"f7e57cd752ff13d6824cf6843dcb10ba","name":"陕西油泼面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["鲜面条（扯面尤佳）",{"type":"image","text":"扯面","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/dd6d53e4e1a85542d401ab0c31318018.png"}],"盐","葱","蒜","干辣椒面（或秦椒面）","食用油","生抽","香醋","青菜（油菜或菠菜均可）","锅"]}]},{"text":"计算","content":["男生一般 4 根,女生 3 根即可,量大者可适当增加",{"type":"list","items":["盐 2g","葱 1 根","大蒜 3 瓣","干辣椒面 15g","食用油 50ml","生抽 10ml","香醋 5ml","青菜 50g","豆芽 50g（选配）"]}]},{"text":"操作","content":[{"type":"heading","text":"备料"},{"type":"list","items":["扯面的话, 用擀面杖（没有擀面杖,用手也行）上下两边轻压, 两手拽住左侧和右侧两端,轻轻拉开","葱切成葱花，蒜切成蒜末备用","青菜洗净，豆芽洗净备用（如使用）"]},{"type":"heading","text":"煮面与调味"},{"type":"list","items":["锅中加入足量清水，大火烧开后加入 1g 盐","放入面条，用筷子轻轻搅动防止粘连，煮至面条浮起后再煮 1-2 分钟","在煮面的最后 1 分钟，放入青菜和豆芽焯水","将煮好的面条和青菜、豆芽捞出，沥干水分后放入碗中","在面条上依次加入生抽、香醋、葱花、蒜末和干辣椒面, 也可放点芝麻"]},{"type":"heading","text":"泼油"},{"type":"list","items":["炒锅中倒入食用油，同时放入花椒、八角、桂皮、香叶（如使用），小火炸出香味后捞出香料","待油温升至七成热（微微冒烟）时，迅速均匀地泼在碗中的干辣椒面上，听到“滋啦”声即可","用筷子将所有调料和面条充分拌匀即可食用"]}]},{"text":"附加内容","content":[{"type":"list","items":["技术总结","辣椒面的选择很关键，建议使用陕西秦椒面，香而不辣; 陕西八大怪之一: 油泼辣子一道菜😂","泼油的油温是成败关键，油温过低辣椒不香，油温过高容易糊","喜欢吃肉的可以加入肉末做成肉臊子油泼面","传统陕西油泼面讲究“一青二白三红四绿”，即面条、蒜末、辣椒、葱花的颜色搭配"]},{"type":"heading","text":"成品"},{"type":"image","text":"陕西油泼面","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3ac3eeb3efe55ed61a8c899733de4837.png"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道西北传统面食以筋道的扯面和热油泼出的香辣风味著称，是陕西家喻户晓的日常主食。面条富含碳水化合物，搭配青菜和豆芽，能快速补充能量，膳食搭配合理。整个流程简单明了，对新手十分友好，从备料到出锅大约只需 30 分钟。"],"title":"陕西油泼面的做法"} +{"no":296,"id":"cff4195fd38985063546ab4c90a8eeb6","name":"韩式拌饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["米饭","鸡蛋","火锅牛肉卷","豆芽","蘑菇","胡萝卜","西葫芦","韩式辣酱","雪碧","芝麻","芝麻油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["米饭 1 碗 (400g)","鸡蛋 1 颗","火锅牛肉卷 6 卷 60g","豆芽 1 把 80g","蘑菇 50g","胡萝卜 1/4 根","西葫芦 50g","韩式辣酱 25ml","雪碧 2 瓶盖, 20ml","芝麻 10g","芝麻油 20ml","生抽 15ml"]}]},{"text":"操作","content":[{"type":"list","items":["蔬菜清洗 切丝 放锅中翻炒 食材变软 便可称出","煮水 等沸腾时 焯牛肉卷 只需煮熟 大概三分钟即可捞出",["煎",{"type":"link","text":"溏心蛋","href":"../../breakfast/溏心蛋.md"}],["将",{"type":"link","text":"米饭","href":"../../staple/米饭/电饭煲蒸米饭.md"},"放在一个碗里 然后倒扣在大碗"],"将准备好的蔬菜和肉卷依次绕圈放在米饭上面 将煎蛋放中间","备酱汁","10ml 韩式辣酱（甜辣口）+ 5ml 生抽 + 两瓶盖雪碧（减肥的话 可以放无糖雪碧）+ 10g 芝麻 + 5ml 芝麻油","搅拌上述酱汁，可以再加生抽和盐","将备好的酱汁倒在摆好盘的碗中"]}]},{"text":"附加内容","content":[{"type":"list","items":["这是道非常简单的菜 过程会比较繁琐 但当将菜肉米饭酱汁搅拌起来吃会很满足","如果对外观有一定要求 可以用砂锅代替普通碗"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"韩式拌饭","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/94f7a746355e2d498df0e6b58cff5c69.png"},"韩式拌饭是一道色彩缤纷、口感丰富的韩国家常料理，甜辣酱汁包裹着米饭、蔬菜、牛肉和溏心蛋，拌匀后一口满足。多种蔬菜提供维生素和膳食纤维，牛肉和鸡蛋补充优质蛋白，营养均衡。制作简单但备菜步骤稍多，新手也能从容完成，从准备到上桌大约需要 45 分钟。"],"title":"韩式拌饭的做法"} +{"no":297,"id":"55e7d4a605fb918efaba339a1efb90df","name":"韭菜盒子","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["韭菜","虾仁","鸡蛋","香油","盐","面粉"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["韭菜 500g","虾仁 100g","鸡蛋 3 枚","香油 10ml","盐 5g","面粉 250g"]}]},{"text":"操作","content":[{"type":"list","items":["将面粉放入大碗中，加入水，搅拌成光滑的面团，静置 30 分钟。","韭菜洗净切碎，加入打散的鸡蛋、5g 盐，搅拌均匀。","将面团分成小剂子，擀成薄圆饼，包入韭菜、虾仁、鸡蛋液。","热锅，加入食用油，放入包好的韭菜盒子，煎至两面金黄，约 3-4 分钟。","盛盘，稍凉后即可享用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["制作时可根据个人口味添加豆腐干等配料。","注意煎制时火候，避免外焦内生。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["韭菜盒子是一道传统中式面点，外皮金黄酥脆，内馅鲜香多汁。韭菜搭配虾仁和鸡蛋，富含维生素与优质蛋白质。做法简单，对新手也很友好，从和面到出锅大约需要 2.5 小时。"],"title":"韭菜盒子的做法"} +{"no":298,"id":"97e8327c49066cd550af0685a1e08d1c","name":"鲜肉烧卖","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["烧卖皮","猪肉末（肥瘦 3:7，如果想做低脂版本，用猪里脊肉或猪前腿肉）","生姜末","葱末（只用绿色部分）","生抽","料酒","盐","糖（可选）","白胡椒粉（可选）","芝麻油","高汤或浓汤宝","冬笋（可选）","皮冻（可选但推荐）","香菇（或干香菇泡发，可选）","虾仁（可选）","猪油（或鸡油）（低脂版本）","复配食品增稠剂（κ-卡拉胶 45%、瓜尔胶 35%、氯化钾 20%）（或玉米淀粉）（低脂版本）","蒸笼垫（推荐顺序为刷油竹垫、草垫、粽叶、带孔硅油纸，传统上用草垫，现在更多用带孔硅油纸）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份够 2-3 个人吃。","每份：",{"type":"list","items":["烧卖皮 240-465 g（约 24-31 张，建议用每张 10g 的烧卖皮 30 张）","猪肉末 300 g（低脂版本用猪里脊或猪前腿肉 280 g）","生姜末 5-10 g","葱末 10-20 g","生抽 15 mL","料酒 10 mL","盐 3-5 g（如果使用浓汤宝，减少 3 g）","糖 2-3 g","白胡椒粉 2 g","芝麻油 5 mL","高汤 30 mL","浓汤宝 6 g（建议家乐牌，约 1/8 块）","冬笋 50 g","皮冻 100 g","香菇 75 g（或干香菇 30 g 泡发）","虾仁 100-200 g（约 20-25 个）","复配食品增稠剂 1.2 g（或玉米淀粉 2 g）","猪油（或鸡油）15 g"]}]},{"text":"操作","content":[{"type":"list","items":["（低脂版本）取 10 mL 冷水，加入复配食品增稠剂，调成糊糊","（低脂版本）加入 25 mL 开水，搅拌至半透明凝胶","（低脂版本）冷却后混入 280 g 纯瘦肉糜 + 15 g 融化猪油（或鸡油）","将猪肉末与生姜末、葱末混合，加入酱油、料酒、盐、糖、白胡椒粉，顺一个方向搅拌上劲","如果使用浓汤宝，取浓汤宝块加入 15 mL 热水混合，搅拌至乳浊液完全分散，再加入 15 mL 常温水","慢慢加入水或高汤，继续搅拌，直到馅料吸收水分，变得粘稠，如果觉得肉馅太稠，补 5 mL 水继续搅拌","加入可选配料（冬笋、皮冻、香菇），最后淋上芝麻油，拌匀。冷藏 30 分钟，让味道融合","取一张烧卖皮，放上约 20-25 g 馅料（别太贪心，否则包不住）","用虎口轻轻收拢皮子边缘，形成“花瓶”状，顶部留开口","用手指轻轻压实底部，确保站立稳定","如果要加虾仁，在顶部加一颗虾仁","重复包烧卖的步骤，直到包好","放在蒸笼里，间隔开，避免粘连","大火蒸 8-10 分钟即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["烧卖中的脂肪主要来自肥肉，低脂版本中的肥肉被移除后为保证口感需要使用少量动物油来补偿","如果没有烧卖皮，可用大馄饨皮，或者饺子皮擀薄","皮的直径在 8-10 cm 之间，每张皮重约 10-15g，皮和馅的比例控制在 1:2 - 1:2.5","绞肉机建议用中档，这样肉末不会太细（像糊糊）也不会太粗（像碎块），保持适中纹理，让馅料口感 Q 弹","使用姜末 5 g，葱末 10 g 不容易掩盖鲜肉的味道；姜末 10 g，葱末 20 g 有点像饺子馅","包烧卖的时候在虎口抹点油，收口不会粘手","蒸的时候记得水开了再上笼，这样皮子不会塌掉","做多了可 -18 ℃ 冷冻保存，冷冻保存的需要蒸 12-15 分钟","蘸上玫瑰米醋更好吃，也可以根据口味配上桐乡辣酱、油泼辣子、生抽、姜丝",["参考资料：",{"type":"link","text":"【鲜肉烧麦的做法步骤图，鲜肉烧麦怎么做好吃】小什么l_下厨房","href":"https://www.xiachufang.com/recipe/106527847/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道江南风味的精致点心，皮薄如纸，馅料饱满多汁，咬开时肉香、笋鲜与皮冻融化后的汤汁交融，咸中带甜，口感软嫩弹牙。猪肉和虾仁提供优质蛋白质，冬笋与香菇增添膳食纤维和微量元素，低脂版本进一步减少了饱和脂肪。虽然包制手法需要一点耐心，但整体步骤清晰，新手多加练习也能掌握，从拌馅到出锅大约需要一小时。"],"title":"鲜肉烧卖的做法"} +{"no":299,"id":"77be0e67dafbf11d2a04743190f449f6","name":"鲣鱼海苔玉米饭","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["必备：东北米（金龙鱼 30 元 5kg 的就行，推荐使用米家 IH 电饭煲煮，教程用的是米家小饭煲，",{"type":"strong","text":"不推荐使用高压锅煮饭"},"）"],"必备：鲣鱼海苔碎（JD 和淘宝都有，可以搜索：日式拌饭料）","必备：玉米粒（淘宝搜索：玉米粒 即食）"]}]},{"text":"计算","content":[{"type":"list","items":["鲣鱼海苔碎 20g","玉米粒 80g/袋"]}]},{"text":"操作","content":[{"type":"list","items":["盛好米饭，放入玉米粒拌好","放入鲣鱼海苔碎"]}]},{"text":"附加内容","content":[{"type":"list","items":["使用米家小饭煲煮东北米的话，水没过米 3 毫米就行，太多水煮出来不是一粒一粒的饭"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鲣鱼海苔玉米饭-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/647f8bfa0021ac240ca2c15d18de1c68.jpg"},"这是一道鲜香味美的日式简餐，米饭粒粒分明，融合了鲣鱼的咸鲜、海苔的酥香与玉米的甜脆。鲣鱼富含优质蛋白和 DHA，搭配海苔的矿物质和玉米的膳食纤维，营养均衡。做法非常简单，新手也能轻松完成，实际动手仅需 5 分钟，加上煮饭总共约 40 分钟即可享用。"],"title":"鲣鱼海苔玉米饭的做法"} +{"no":300,"id":"c74dbe888feef5896b9f428f5d5cf266","name":"鹰嘴豆炸饼","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鹰嘴豆（干）","中筋面粉","酸奶","洋葱","番茄","生姜","大蒜","青辣椒","香菜","红茶包（用于鹰嘴豆上色）","食用油","姜黄粉","红辣椒粉","香菜粉","孜然粉","印度综合香料粉(Garam Masala)","石榴粉(Amchur/Anardana)— 可用柠檬汁替代","盐","小苏打","深锅（炸饼用）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用。","每份：",[{"type":"strong","text":"鹰嘴豆咖喱(Chole)部分："}],{"type":"list","items":["干鹰嘴豆 200g（提前浸泡 8 小时）","洋葱 2 个（约 200g），切碎","番茄 3 个（约 300g），切碎","生姜 10g，磨碎","大蒜 4 瓣（约 12g），磨碎","青辣椒 2 根，切缝","食用油 30ml","红茶包 1 个","姜黄粉 3g","红辣椒粉 5g","香菜粉 8g","孜然粉 5g","印度综合香料粉 5g","石榴粉 3g（或柠檬汁 15ml）","盐 6g","水 500ml"]},[{"type":"strong","text":"炸饼(Bhature)部分："}],{"type":"list","items":["中筋面粉 250g","酸奶 60ml","食用油 15ml（和面用）","小苏打 2g","盐 3g","温水 约 60ml","食用油 500ml（炸饼用）"]}]},{"text":"操作","content":[{"type":"heading","text":"准备工作（提前 8 小时）"},{"type":"list","items":["将干鹰嘴豆用清水浸泡过夜（至少 8 小时），浸泡后体积会膨胀至约两倍"]},{"type":"heading","text":"煮鹰嘴豆"},{"type":"list","items":["将浸泡好的鹰嘴豆沥干水分","放入锅中，加入 500ml 水和 1 个红茶包（用于上色）",["大火煮沸后转中火，",{"type":"strong","text":"煮 25-30 分钟"},"，直至",{"type":"em","text":"鹰嘴豆用手指可以轻松压碎"}],"取出红茶包，保留煮豆的汤水，备用"]},{"type":"heading","text":"炒制咖喱酱"},{"type":"list","items":["在炒锅中倒入 30ml 食用油，中火加热",["放入切碎的洋葱，翻炒至",{"type":"em","text":"金棕色"},"（约 6-8 分钟）"],"加入磨碎的生姜和大蒜，翻炒 1 分钟",["加入切碎的番茄，翻炒至",{"type":"em","text":"番茄完全软烂出油"},"（约 5 分钟）"],"加入姜黄粉 3g、红辣椒粉 5g、香菜粉 8g、孜然粉 5g、盐 6g","翻炒 2 分钟，使香料充分释放香味","将煮好的鹰嘴豆连同汤水一起倒入锅中","加入青辣椒，搅拌均匀",["大火煮沸后转小火，",{"type":"strong","text":"炖 15-20 分钟"},"，期间可用铲子背面压碎一些鹰嘴豆使汤汁变稠"],"加入印度综合香料粉 5g 和石榴粉 3g（或柠檬汁 15ml）","搅拌均匀后关火，备用"]},{"type":"heading","text":"制作炸饼面团"},{"type":"list","items":["在大碗中混合中筋面粉 250g、小苏打 2g、盐 3g","加入酸奶 60ml 和食用油 15ml",["逐渐加入温水，边加边揉，揉成",{"type":"em","text":"光滑柔软"},"的面团（面团应比普通面团稍软）"],["用湿布盖住面团，静置 ",{"type":"strong","text":"30 分钟"}]]},{"type":"heading","text":"炸制面饼"},{"type":"list","items":["将面团分成 8 个等大的小剂子","取一个剂子，手上沾少量油，擀成直径约 15cm、厚度约 3mm 的圆形面饼","在深锅中倒入 500ml 食用油，中大火加热至油温约 180°C",["将面饼轻轻滑入热油中，用漏勺轻轻按压面饼使其",{"type":"em","text":"膨胀鼓起"}],[{"type":"strong","text":"炸 1-2 分钟"},"，翻面炸至",{"type":"em","text":"两面金黄"}],"捞出，用厨房纸吸去多余油分"]},{"type":"heading","text":"上菜"},{"type":"list","items":["将鹰嘴豆咖喱重新加热","炸饼趁热上桌，搭配鹰嘴豆咖喱食用","可搭配切片洋葱、青辣椒和柠檬角"]}]},{"text":"附加内容","content":[{"type":"list","items":["鹰嘴豆提前浸泡是必须步骤，不泡的话煮不软。如果时间紧迫，可以用高压锅将未泡的鹰嘴豆压 20 分钟。","红茶包的作用是给鹰嘴豆上色，使其呈现深棕色。这是印度餐厅的秘诀。","炸饼面团中的酸奶和小苏打是其松软蓬松的关键。面团不宜太硬。","这道菜在印度是国民级的早午餐，从路边摊到高档餐厅都有供应。在中国的印度餐厅中通常被称为\"鹰嘴豆咖喱配炸饼\"。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["鹰嘴豆咖喱配油炸面饼是北印度经典街头小吃，松软的炸饼搭配香料浓郁的鹰嘴豆，口感层次丰富，酸辣咸香。鹰嘴豆富含植物蛋白和膳食纤维，饱腹又营养。制作步骤稍多，但跟着流程走并不难，适合有一定基础的家常烹饪。约 50 分钟即可完成（鹰嘴豆需提前浸泡 8 小时）。"],"title":"鹰嘴豆炸饼的做法"} +{"no":301,"id":"87f851710ee34579c421e986306a27cc","name":"麻油拌面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["风干快熟面/任何牌子的快熟面（不需要调味料）","麻油","胡椒粉","老抽","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["水 1 升","快熟面 1 块","麻油 15ml","老抽 10 克","盐 30 克（可选，这 30g 盐不会被全部食用）","胡椒粉 10 克","生抽 5 克（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将水倒入锅中并煮沸 （喜欢吃 q 弹面的同学，可在水里加入 30 克盐，用盐水煮出来的面会比较 q 弹）","将快熟面放入锅中 3 分钟（也可参考当下品牌快熟面的烹饪时间）","当面开始散了可以开始搅拌，让面受热均匀","将水滤干把面倒入碗中","按照上面的计量放入麻油，老抽，胡椒粉，生抽（可选）","筷子搅拌均匀","一道简单即省钱的懒人麻油拌面就完成啦"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["麻油香气浓郁，搭配老抽与胡椒粉简单调味，咸香适口，是一道省时省钱的家常拌面。面条提供充足碳水化合物，麻油含有不饱和脂肪酸与维生素 E，能为身体补充能量。制作毫无难度，厨房新手也能轻松上手，从煮水到拌好只需大约十分钟。"],"title":"麻油拌面的做法"} +{"no":302,"id":"3a000f4d1ab096e5a184d38d9bab0aec","name":"麻辣减脂荞麦面","category":"staple","detail":[{"text":"原料和工具","content":[{"type":"list","items":["调味料：火锅底料、花生酱、全脂牛奶、生抽、辣椒油、醋、花椒油","原料：半干荞麦面、娃娃菜、生菜","洗菜盆、直径 18cm 的小锅"]},"> 建议购买方案：","> 荞麦面：pdd买食尚烩荞麦面，一包400g，价格4.9元，可以做4份","> 火锅底料：某宝小龙坎传统清油火锅底料味道最佳，29.8元一包，可以做20份","> 花生酱：pdd莺歌花生酱 24.8元两瓶，可以做68份","> 花椒油：pdd五丰黎红花椒油400ml,32元两瓶，可以做80份","> 其他：随便，不会影响到口味"]},{"text":"计算","content":["每份：",{"type":"list","items":["半干荞麦面 100g","娃娃菜 8 片（共 150g）","生菜 6 片（共 80g）","火锅底料 25g","花生酱 15g","全脂牛奶 150ml","生抽 6ml","辣椒油 10ml","醋 20ml","花椒油 10ml","水 500ml"]}]},{"text":"操作","content":[{"type":"list","items":["娃娃菜、生菜洗好，备用","锅内倒入 500ml 水，开大火，将荞麦面和娃娃菜放进去，等待水沸腾","水沸腾后，转小火，加入火锅底料、花生酱、牛奶、生抽、辣椒油，水开后煮 5 分钟","加入生菜，再煮 2 分钟","加入醋、花椒油，关火，直接端着小锅开吃。"]}]},{"text":"附加内容","content":[{"type":"list","items":["一定要选半干荞麦面，口感最好","可以随意添加其他东西，比如火锅丸、蛋饺等","火锅底料、花生酱、牛奶一定要加，口味三大巨头","如果不能吃酸，可以不加醋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["麻辣汤底融合了火锅底料与花生酱、牛奶，口感浓郁顺滑，带有鲜明麻辣风味。搭配高纤维荞麦面与新鲜蔬菜，低卡饱腹，适合减脂期享用。做法毫无难度，无需厨艺基础，全程约 20 分钟即可端锅开吃。"],"title":"麻辣减脂荞麦面的做法"} +{"no":303,"id":"1103d17334ea410b5a781cff8a9443a8","name":"上汤娃娃菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["娃娃菜","皮蛋","午餐肉（火腿肠）","葱","姜","蒜","盐","糖","淀粉"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2-4 人食用的版本。",{"type":"list","items":["娃娃菜 700g","金针菇 10g（看个人喜好, 不喜欢 see you tomorrow 的就不放 😂）","皮蛋 一个（没有也可以不放）","午餐肉（火腿肠都可以替代）"]}]},{"text":"操作","content":[{"type":"list","items":["娃娃菜洗净, 竖着切开切成段。","葱 3g 切 小段。蒜 10g 切片。姜 10g 切小片。","皮蛋切成丁, 火腿肠或者午餐肉切成丁（1cm 大小的丁）","金针菇洗净撕开","烧热水娃娃菜放进去十秒钟出一下水捞出。","热锅凉油, 加热锅倒入油过一遍就倒出来, 重新倒入一点油。","调至小火加入葱姜蒜，煎炒出香味即可。","加入适 300g 清水（水量没过娃娃菜即可）, 放入娃娃菜, 金针菇, 午餐肉","加入调味料蚝油、糖、盐、味精烧开。","煮 3 分钟, 煮开后开始装盘, 盛出娃娃菜后皮蛋放在上面把汤汁浇上去就可以了",[{"type":"image","text":"上汤娃娃菜","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/a5d9ed13d27dc3e0f12c31835f662290.png"}]]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道上汤娃娃菜清甜鲜美，口感软嫩，属于家常素菜，尤其适合减肥期间食用。娃娃菜富含维生素和膳食纤维，低脂低热量，搭配皮蛋和午餐肉增添风味又不会过多增加负担。制作难度适中，新手也能尝试，从备菜到出锅大约只需 20 分钟。"],"title":"上汤娃娃菜的做法"} +{"no":304,"id":"845dfe907e358b4d268758cae6554327","name":"乾隆白菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大白菜（取黄心嫩叶，冬季黄心白菜最佳）","芝麻酱","陈醋（推荐镇江香醋或山西老陈醋）","白糖","香油","熟白芝麻（可选，用于点缀）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["大白菜嫩叶 300g","芝麻酱 30g（约 2 汤匙）","陈醋 45ml（约 3 汤匙，醋与麻酱比例约 3:2）","白糖 5g（约 1 茶匙）","香油 5ml","食盐 1g","熟白芝麻 3g（可选）"]}]},{"text":"操作","content":[{"type":"list","items":[["大白菜只取内部嫩叶（黄色部分），去除菜帮，用手撕成半个巴掌大的块，",{"type":"strong","text":"不要用刀切"},"（手撕截面粗糙更易挂酱）"],"将撕好的白菜叶冲洗干净，充分控干水分，水分残留会导致酱汁无法挂附",["碗中加入 30g 芝麻酱，",{"type":"strong","text":"先加入 45ml 陈醋"},"，沿同一方向搅拌，将麻酱慢慢稀释开，直至",{"type":"em","text":"成细线状滴落"},"为止（切勿来回搅拌，会导致芝麻酱\"走油\"）"],"向麻酱汁中加入 5g 白糖，搅拌均匀；再加入 1g 食盐，搅拌均匀；最后加入 5ml 香油，搅拌均匀（各调料需分次加入并分别搅拌，边加边感受稀稠度）","将调好的麻酱汁均匀淋在白菜叶上，用手轻轻抓拌，使每片菜叶都裹上酱汁",["撒上熟白芝麻，装盘即可食用；若时间充裕，可",{"type":"strong","text":"静置 5 分钟"},"待其入味后再食用"]]}]},{"text":"附加内容","content":[{"type":"list","items":["白菜控水是关键，越干越好；湿菜叶挂不住麻酱，整道菜口味会被稀释。","调麻酱汁时必须先用醋\"解\"酱，再依次加入其他调料，切勿一次全部倒入。","陈醋优先选用镇江香醋，颜色与酸香均最为适宜；不建议使用米醋（太淡）或白醋（色浅且味薄）。","本配方为醋糖版，如希望口味更醇厚圆润，可将白糖的一半替换为蜂蜜。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["乾隆白菜是一道经典的北京风味凉菜，以手撕白菜心拌上浓稠芝麻酱汁，口感酸甜爽脆、醇厚开胃。白菜富含维生素和膳食纤维，芝麻酱则带来优质脂肪与钙质，清爽解腻又营养。全程不炒不煮，调酱拌匀即可，对新手十分友好，一般仅需 10 分钟便能端上餐桌。",{"type":"image","text":"乾隆白菜成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/2fc03ec7c23bc6e583f9f335e597ddc4.jpg"}],"title":"乾隆白菜的做法"} +{"no":305,"id":"b7a8258db04e13925755e65d489e4c80","name":"凉拌木耳","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["干木耳 （湿木耳也可，但不能太久之前泡发的，必须是新鲜的湿木耳）","蒜瓣","白糖","小米辣","盐","香油","生抽","醋","芥末 （可以不用）"]}]},{"text":"计算","content":["每份（1 人量）:",{"type":"list","items":["干木耳: 20g / 湿木耳: 120g","蒜瓣: 2-3 个","小米辣: 2 个","盐: 2 g","糖: 5-10g（依个人口味）","生抽: 15ml","醋: 15ml","香油: 5ml","芥末: （约 2cm）"]}]},{"text":"操作","content":[{"type":"list","items":["泡发干木耳, 水量约为 400ml, 泡发约 45 分钟。 （湿木耳跳过此步骤）","将泡发好的木耳, 进行去根处理（如图 4, 5, 6）, 并彻底洗净。","起锅烧水，水开后放入木耳, 大火煮 1.5-2 分钟。","将蒜瓣、小米辣切碎放入碗中 （可选取中大碗）, 并依次加入盐、糖、生抽、醋、香油、芥末, 用量如上。","木耳盛出后沥水, 放入上一步碗中。","搅拌充分，端盘。"]},{"type":"image","text":"干木耳","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3f1834a65b58bf5bf8b3772d9b2558f4.jpg"},{"type":"image","text":"木耳","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/06301a6b4b9c773789df2c139af7f960.jpg"},{"type":"image","text":"泡发后","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8d012715f697070f658c892bd2098066.jpg"},{"type":"image","text":"木耳根","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/978d0cb71efe08667a87f795023a6b5b.jpg"},{"type":"image","text":"木耳根","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/047fd3ab7cb4a1bd75234f60db039f9b.jpg"},{"type":"image","text":"剪去部分","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/468372e4eb16f086acbf79d2179dc430.jpg"},{"type":"image","text":"水煮1.5-2分钟","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/1bc7c4d8424159ba9bfbc36a18a03c49.jpg"},{"type":"image","text":"蒜瓣和干辣椒","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/48990ee7224f7a5e05ae2d304e3af270.jpg"},{"type":"image","text":"调料拌匀","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/feebd63186337c241ebf0d035dc57d2e.jpg"},{"type":"image","text":"凉拌木耳-预览图-10","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/920cd92676c9f72f6e755676cef57bba.jpg"}]},{"text":"附加内容","content":[{"type":"list","items":["调味品的数量可以根据个人口味进行调整, 如果不喜欢芥末, 可以不加入。","等木耳冷却入味后口味更佳, 约 15 分钟。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["凉拌木耳，由于发放物资中有很多干货，木耳是较为健康的食物。且凉拌木耳的烹饪方式也相对简单。"],"title":"凉拌木耳的做法"} +{"no":306,"id":"43d3a6890b845843df91ada0b941006a","name":"凉拌油麦菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["油麦菜","芝麻酱","酱油","醋","蚝油","白糖","香油","蒜","盐"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{"type":"list","items":["1 颗 油麦菜（约 200g） * 份数","15ml 醋 * 份数","5ml 酱油 * 份数","10ml 芝麻酱 * 份数","5ml 香油 * 份数","5g 糖 * 份数","10ml 蚝油 * 份数",["两",{"type":"strong","text":"头"},"蒜 * 份数"]]}]},{"text":"操作","content":[{"type":"list","items":["蒜拍碎切末","醋，酱油，芝麻酱，香油，糖，蚝油，蒜末放到碗里搅拌均匀","油麦菜切段，每段不超过 4cm","油麦菜放到一个大点的盆里,倒入上述碗中酱料,充分搅拌均匀."]}]},{"text":"附加内容","content":[{"type":"list","items":["芝麻酱可以用花生酱代替","芝麻酱一定要和油麦菜混合均匀才更好吃."]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道清爽解腻的家常凉菜，芝麻酱的醇厚包裹着油麦菜的脆嫩，酸甜咸香交织，非常开胃。油麦菜富含维生素和膳食纤维，芝麻酱则补充钙与健康脂肪，营养均衡。做法毫无难度，切一切、拌一拌就行，从准备到上桌只需十几分钟，特别适合新手和忙碌时快速成菜。"],"title":"凉拌油麦菜的做法"} +{"no":307,"id":"9bb1e717501dc1ee48a49f9fc1deaf50","name":"凉拌莴笋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["莴笋","萝卜","小米辣","姜","蒜头","盐","食用油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["莴笋 1 根","萝卜 0.25 根","小米辣 2 个","姜 1 片","蒜头 2 粒","盐 5 g","食用油 25 ml"]}]},{"text":"操作","content":[{"type":"list","items":["莴笋削皮，切小条。萝卜切条，一起放入大碗，加入盐搅拌，放置 10 分钟","放置后的莴笋用水清洗 1-2 遍","起锅烧水，放入莴笋，水煮 1 分钟 捞出，沥干水分，放入大碗","起锅烧油，放入姜片、蒜粒、小米椒煸炒 30-45 S ，倒入莴笋中","搅拌充分，端盘"]},{"type":"image","text":"凉拌莴笋-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f59862954f11a3a5e0fd1dcfb8881149.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["萝卜非必须，只是为了增加菜色","端盘后，可以根据个人口味，额外增加生抽、白砂糖、香醋、芝麻等佐料","莴笋条的大小看个人口感决定，但莴笋皮要尽量多削点，不然真的影响口感","冰镇效果更加"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道清脆爽口的家常凉拌小菜，莴笋经过腌制后格外脆嫩，带着微微辣意，十分开胃。富含维生素与膳食纤维，热量不高。做法简单，对新手很友好，从备料到上桌大约二十分钟，冰镇后风味更佳。"],"title":"凉拌莴笋的做法"} +{"no":308,"id":"8ae198a5e89a8b4d22110d30a899784a","name":"凉拌豆腐","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豆腐 （推荐选用北豆腐或老豆腐）","小葱","大蒜","生抽","香油","醋（可选）","白糖（可选）","辣椒油（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["豆腐 250 g （约 1 块常见大小的豆腐）","小葱 10 g","大蒜 2-3 瓣","生抽 15 ml","香油 5 ml","醋 5 ml（可选）","白糖 2 g（可选）","辣椒油 5 ml（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将 豆腐 切成 2 cm 见方的小块，备用。","锅中加入 500 ml 饮用水，大火烧开。",["放入 豆腐 块，煮 ",{"type":"strong","text":"1-2 分钟"},"，以去除豆腥味并使豆腐口感更紧实。"],"将 煮好的 豆腐 块捞出，沥干水分，放入碗中，备用。","将 小葱 洗净，切成葱花，备用。","将 大蒜 去皮，切成蒜末，备用。","在一个干净的小碗中，加入 15 ml 生抽，5 ml 香油，5 ml 醋（可选），2 g 白糖（可选）。","加入切好的 大蒜末。","搅拌均匀，使 白糖 充分溶解，酱汁混合均匀。","将制作好的酱汁均匀淋在 豆腐 块上。","撒上切好的 小葱花。","根据个人喜好，淋上 5 ml 辣椒油（可选）。","用 筷子 或勺子轻轻拌匀，即可食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["制作凉拌豆腐时，建议选用质地较硬的北豆腐或老豆腐，不易碎裂，口感更佳。","如果喜欢更清淡的口感，可以省略醋和辣椒油。","酱汁的比例可以根据个人口味进行调整。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道凉菜清爽可口，富含植物蛋白和钙质，低脂健康，制作简单快捷，一般初学者只需要 10 分钟即可完成。"],"title":"凉拌豆腐的做法"} +{"no":309,"id":"10d3876f6d26a04793a0c3f784b62644","name":"凉拌金针菇","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["金针菇","小葱","大蒜","生抽","醋","白糖（可选）","香油（可选）","辣椒油（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["金针菇 150 g （约 1 小包）","小葱 5 g","大蒜 2 瓣","生抽 15 ml","醋 10 ml","白糖 3 g（可选）","香油 5 ml（可选）","辣椒油 5 ml（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将 金针菇 根部切除，用清水冲洗干净，备用。","将 小葱 洗净，切成葱花，备用。","将 大蒜 去皮，切成蒜末，备用。","锅中加入 1000 ml 饮用水，大火烧开。",["放入 金针菇，煮 ",{"type":"strong","text":"1-2 分钟"},"，至金针菇变软。"],"将 煮好的 金针菇 捞出，沥干水分，放入一个较大的碗中，备用。","在另一个干净的小碗中，加入 15 ml 生抽，10 ml 醋，3 g 白糖（可选），5 ml 香油（可选）。","加入切好的 大蒜末。","搅拌均匀，使 白糖 充分溶解，酱汁混合均匀。","将制作好的酱汁均匀淋在 金针菇 上。","撒上切好的 小葱花。","根据个人喜好，淋上 5 ml 辣椒油（可选）。","用 筷子 轻轻拌匀，即可食用。"]}]},{"text":"附加内容","content":[{"type":"list","items":["金针菇焯水时间不宜过长，以免影响口感。","酱汁的比例可以根据个人口味喜好进行调整。","如果不喜欢吃辣，可以省略辣椒油。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["凉拌金针菇是一道简单快捷的家常开胃凉菜，口感脆嫩爽滑，咸鲜微酸。金针菇富含膳食纤维和多种维生素，热量较低。制作全程只需焯烫和调味，对新手非常友好，忙碌时也能快速准备。从备菜到完成大约只需 10 分钟。"],"title":"凉拌金针菇的做法"} +{"no":310,"id":"4c0b46d9daee869b6bf26f24c92e6dc1","name":"凉拌黄瓜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黄瓜","醋","酱油","蒜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["黄瓜 200 克 * 份数","醋 7.5 ml + 4 ml * 份数","酱油 5 ml + 2.5 ml * 份数","蒜 3 瓣 * 份数","盐 0.4 克 + 0.2 克 * 份数","香油 5 ml + 2 ml * 份数","蚝油 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["用菜刀将黄瓜拍扁，再剁成长 3 厘米的碎块","将碎黄瓜装入碗中","将蒜拍碎切成碎末","将碗中放入 5 克白糖，搅拌均匀腌制 15 分钟（用糖腌制更好吃，且成色更好不会蔫）","将醋，酱油，盐，蚝油和蒜依次倒入碗中搅拌均匀","将香油倒入碗中并均匀搅拌"]}]},{"text":"附加内容","content":[{"type":"list","items":["部分情况下黄瓜端头有苦味，请洗净切下后确认","做好之后直接开吃，亦可先准备好后放入冰箱冷藏（并非冷冻）后食用","若放入冰箱冷藏，则需使用保鲜膜包紧，并在 8 小时内食用完毕，否则黄瓜会因过度腌制失去清脆口感","推荐黄瓜去皮，口感更好"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道清爽开胃的家常凉菜，口感脆嫩，酸香适口。黄瓜富含水分和维生素，有助于清热解暑、美容养颜。做法非常简单，对新手友好，只需拍碎、调味、腌制 15 分钟，全程约 20 分钟即可完成。"],"title":"凉拌黄瓜的做法"} +{"no":311,"id":"21169af39521c0cf33f50ebcf8178d38","name":"包菜炒鸡蛋粉丝","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["包菜","鸡蛋","粉丝","胡萝卜","菜籽油","盐、生抽、老抽、蚝油","葱、蒜、干辣椒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["包菜 半 颗","鸡蛋 2 个","粉丝 1 把","胡萝卜 半 根","菜籽油 20 ml","盐 2 g、生抽 15 ml、老抽 10 ml、蚝油 10 ml","葱 半 根、蒜瓣 2 片、干辣椒 5 根"]}]},{"text":"操作","content":[{"type":"list","items":["胡萝卜、包菜切丝备用","粉丝先用冷水浸泡 1 小时，然后将粉丝放入锅中，加入开水烧至粉丝烫软捞出备用","鸡蛋打入碗中，加入盐后搅拌 15 秒","葱、蒜、辣椒切成小粒备用","起锅烧油，倒入鸡蛋，打散炒熟盛出","再倒入油，放入葱、蒜、干辣椒翻炒 8 秒","下胡萝卜、包菜丝儿翻炒 30 秒","放入粉丝","放调料，生抽 15 ml，老抽 10 ml，蚝油 10 ml，盐 2 克","放入之前炒好的鸡蛋，翻炒约 15 秒","出锅摆盘"]},{"type":"image","text":"包菜炒鸡蛋粉丝-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/03c362c65195ba46bb946edd026fea5f.jpg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["包菜炒鸡蛋粉丝是一道咸鲜可口的家常快手菜，脆甜的包菜丝与软韧的粉丝、嫩滑的鸡蛋相互融合，口感层次丰富。包菜富含维生素和膳食纤维，鸡蛋提供优质蛋白质，胡萝卜增添营养，荤素搭配均衡。制作时需要提前浸泡粉丝，整体流程稍多但操作并不复杂，对新手有一定挑战性。从备料到出锅，大约需要 1 小时 20 分钟。"],"title":"包菜炒鸡蛋粉丝的做法"} +{"no":312,"id":"b05ce0489c6697920803b92c5387c6e8","name":"印度土豆花菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["土豆","花菜（菜花）","洋葱","番茄","生姜","大蒜","青辣椒","香菜","食用油","孜然籽","姜黄粉","红辣椒粉","香菜粉","印度综合香料粉(Garam Masala)","盐","炒锅（带盖）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用。","每份：",{"type":"list","items":["土豆 2 个（约 250g），去皮切块（约 2cm 大小）","花菜 1 个（约 300g），掰成小朵","洋葱 1 个（约 100g），切碎","番茄 1 个（约 100g），切碎","生姜 8g，磨碎","大蒜 3 瓣（约 9g），切碎","青辣椒 1 根，切碎","食用油 30ml","孜然籽 3g","姜黄粉 3g","红辣椒粉 3g","香菜粉 5g","印度综合香料粉 3g","盐 5g","香菜叶 15g（装饰用）"]}]},{"text":"操作","content":[{"type":"list","items":["将土豆去皮切成约 2cm 的块状","将花菜掰成均匀的小朵，大朵可用刀切小","在炒锅中倒入 30ml 食用油，中火加热",["油热后放入孜然籽 3g，炸至",{"type":"em","text":"孜然籽变深色且散发香味"},"（约 10 秒，注意不要炸糊）"],["放入切碎的洋葱，翻炒至",{"type":"em","text":"洋葱变透明微黄"},"（约 3-4 分钟）"],"加入生姜、大蒜和青辣椒，翻炒 1 分钟",["加入切碎的番茄，翻炒至",{"type":"em","text":"番茄软烂"},"（约 2-3 分钟）"],"加入姜黄粉 3g、红辣椒粉 3g、香菜粉 5g、盐 5g","翻炒 1 分钟，使香料与蔬菜融合","放入土豆块，翻炒 2 分钟使土豆表面裹上香料","放入花菜朵，轻轻翻拌均匀",["盖上锅盖，转中小火，",{"type":"strong","text":"焖 12-15 分钟"},"，期间每 3-4 分钟打开翻炒一次防止粘锅"],["当",{"type":"em","text":"土豆用筷子可轻松戳透、花菜略有焦边"},"时，撒入印度综合香料粉 3g"],"翻炒 1 分钟","关火，撒上香菜叶，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["这道菜是干炒风格(Dry)，不需要加水。如果觉得太干容易粘锅，可以加入极少量水（约 15-30ml），但不宜过多。","土豆块不要切太小，否则容易炒散。","花菜的边缘略微焦黄是正常的，反而会增添风味。","Aloo Gobi 因 2001 年的英国喜剧电影\"Bend It Like Beckham\"（像贝克汉姆一样踢球）而在西方世界广为人知。","这道菜可以搭配印度烤饼(Naan)、印度薄饼(Roti)或米饭食用。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道印度家常素菜以干香金黄、香料浓郁为特点，土豆绵软、花菜略带焦边，属于北印度风味。土豆和花菜富含膳食纤维与维生素 C，营养均衡。做法简单，对新手友好，从准备到出锅约需 25 分钟。"],"title":"印度土豆花菜的做法"} +{"no":313,"id":"833ae2c819c2d323c3a1f4d61cc4d697","name":"印度葫芦丸子","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["瓠瓜（葫芦）","鹰嘴豆粉(Besan)","洋葱","番茄","生姜","大蒜","青辣椒","香菜","姜黄粉(Turmeric)","红辣椒粉","香菜粉(Coriander Powder)","孜然粉","印度综合香料粉(Garam Masala)","盐","食用油","深锅或炒锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用。","每份：",[{"type":"strong","text":"丸子部分："}],{"type":"list","items":["瓠瓜（葫芦）1 根（约 400g）","鹰嘴豆粉 80g","盐 3g","红辣椒粉 3g","香菜粉 3g","食用油（炸丸子用）500ml"]},[{"type":"strong","text":"酱汁部分："}],{"type":"list","items":["洋葱 2 个（约 200g），切碎","番茄 3 个（约 300g），切碎","生姜 10g，磨碎","大蒜 4 瓣（约 12g），磨碎","青辣椒 1 根，切碎","食用油 30ml","姜黄粉 3g","红辣椒粉 5g","香菜粉 5g","孜然粉 3g","印度综合香料粉 3g","盐 5g","水 200ml","香菜叶（装饰用）10g"]}]},{"text":"操作","content":[{"type":"heading","text":"制作丸子"},{"type":"list","items":["将瓠瓜去皮，用刨丝器刨成细丝",["用手将瓠瓜丝中的水分挤干，",{"type":"em","text":"尽量挤干"},"，否则丸子炸不成型"],"在挤干水分的瓠瓜丝中加入鹰嘴豆粉 80g、盐 3g、红辣椒粉 3g、香菜粉 3g","用手充分混合均匀，揉成不粘手的面团状","将混合物搓成直径约 3cm 的小丸子，备用","在深锅中倒入 500ml 食用油，中火加热至油温约 170°C（放入一小块面团，能快速浮起且冒泡即可）",["将丸子分批放入油中，",{"type":"strong","text":"炸 4-5 分钟"},"，直至",{"type":"em","text":"表面金黄酥脆"}],"炸好的丸子用厨房纸吸去多余油分，备用"]},{"type":"heading","text":"制作酱汁"},{"type":"list","items":["在炒锅中倒入 30ml 食用油，中火加热 10 秒",["放入切碎的洋葱，翻炒至",{"type":"em","text":"洋葱变成金棕色"},"（约 5-7 分钟）"],["加入磨碎的生姜和大蒜，翻炒 1 分钟至",{"type":"em","text":"香味散出"}],["加入切碎的番茄，翻炒至",{"type":"em","text":"番茄完全软烂出油"},"（约 5 分钟）"],"加入姜黄粉 3g、红辣椒粉 5g、香菜粉 5g、孜然粉 3g、盐 5g","翻炒 2 分钟，使香料与番茄充分融合",["加入 200ml 水，搅拌均匀，煮沸后转小火",{"type":"strong","text":"炖 5 分钟"}],["将炸好的丸子轻轻放入酱汁中，小火",{"type":"strong","text":"炖 3-5 分钟"},"，使丸子吸收酱汁"],"撒上印度综合香料粉 3g 和切碎的青辣椒","关火，撒上香菜叶装饰，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["瓠瓜挤水是关键步骤，水分过多会导致丸子散开无法成型。","丸子不宜在酱汁中炖太久，否则会变软失去口感。","此菜在印度通常搭配印度烤饼(Naan)或蒸米饭(Chawal)食用。","\"Kofte\"一词源自波斯语/阿拉伯语，意为\"压碎、磨碎\"，广泛流传于南亚和中东地区。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道北印度素菜将葫芦擦丝与鹰嘴豆粉团成丸子，油炸后浸入番茄洋葱咖喱，外酥内软、酱汁浓郁香辛。瓠瓜清润、鹰嘴豆粉提供植物蛋白与膳食纤维，是一道饱腹又均衡的素食。制作涉及油炸和熬酱，步骤稍多但按序操作不难掌握，全程大约需要 40 分钟。"],"title":"印度葫芦丸子的做法"} +{"no":314,"id":"a2ec3aaeebf95db17c28b282405ebe5c","name":"地三鲜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","土豆","尖椒","葱","姜","蒜","豆瓣酱","生抽","糖","淀粉"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2-4 人食用的版本。",{"type":"list","items":["茄子 200g","土豆 150g","尖椒 3 - 4 个","淀粉 8g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"heading","text":"准备原料"},{"type":"list","items":["土豆、茄子、尖椒洗净。","土豆去皮。","茄子、土豆均切成 15g 的不规则的小块。","尖椒用手顺着纹路撕即可，撕成比土豆、茄子略大 25%的块。","尽可能除去青椒表面的水分，避免后续炸的时候炸水。考虑使用厨房纸或风干半小时。","葱切 0.5cm 小段，共取 5g。蒜剁碎成蒜蓉取 15g，分成两份，各 7.5g。姜切沫取 5g。","拿一个空碗，放入生抽 10ml、糖 10g、淀粉 8g，加入 80ml 清水，彻底搅拌均匀，作为调料碗，备用。"]},{"type":"heading","text":"初步煎炸"},{"type":"list","items":["热锅，加入 150ml 油。","加入土豆，煎炸大约 3-4 分钟，以显示金黄色、筷子能轻松扎透为准。","捞出土豆，留下油。","加入茄子，煎炸大约 2-3 分钟，待其到大约 7 分熟，以茄子变软、边缘微焦且吐出多余油脂为准。","捞出茄子，留下油。（也可能没有残余的油了）","如果锅内已经没有流动的油，可以考虑补充 15ml 油。","加入尖椒块，煎炸大约 15 秒，边缘稍微起虎皮后，立刻捞出。倒出锅里的油。"]},{"type":"heading","text":"最终煎炸"},{"type":"list","items":["重新热锅，重新加入 15ml 新底油。","放入葱 5g，姜 5g，蒜 7.5g。中小火爆香。","放入豆瓣酱 15ml。转小火，炒出红油和酱香味。","倒入调料碗。立刻转大火，高速搅拌避免糊锅！大约 10 秒后汤汁就会开始冒泡并变得黏稠。","立刻放入之前准备好的全部土豆、茄子和尖椒。","翻炒 20 秒，让浓稠的酱汁均匀挂在食材上。","关火，撒入 7.5g 蒜。翻拌均匀，盛盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["糖比淀粉多是非常合理的。淀粉在这里不负责提供味道，它只是一种物理增稠剂。","茄子在煎炸以后，体积会缩小 4 倍。所以拿的时候可能会注意到茄子下锅很多，出锅很少。这是正常的。","青椒下锅的瞬间可能会爆发很多水分，导致油飞溅。务必下锅时用锅盖当盾牌挡在身前，小心下锅。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"地三鲜成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/100b08a0b2f1399d836652e8b7306c8c.jpg"},"地三鲜是东北经典家常菜，茄子软糯、土豆绵香、尖椒清脆，酱香咸鲜十分下饭。食材搭配可提供丰富的维生素与膳食纤维，土豆还带来满足的碳水能量。这道菜需要油炸和快速翻炒，有一定技巧要求，新手需稍加练习，制作全程约需 40 分钟。"],"title":"地三鲜的做法"} +{"no":315,"id":"ed1157aa962175dc8dddfbc366e7e04c","name":"家常日本豆腐","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["日本豆腐（玉子豆腐）","青椒","胡萝卜","火腿肠（可选）","黑木耳（可选）","洋葱（可选）","生粉","蒜","油（煎豆腐用，能没过一大半就行）","生抽 8 ml","蚝油 15 ml","盐（咸鲜口）","鸡精（咸鲜口，可选）","番茄酱（酸甜口）","白砂糖（酸甜口）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["日本豆腐 300 g（约 3 个）","青椒 120 g（中等大小 1 个）","胡萝卜 50 g","火腿肠 50 g（约 1 根）","黑木耳 30 g（干黑木耳约 10 g 泡发）","生粉 80 g","洋葱 30 g","蒜 10 g（约 2 瓣）","油 160-165 ml","生抽 8 ml","蚝油 15 ml","盐 2 g（如果添加了鸡精，只放 0.5g 或不放）","鸡精 3 g","白砂糖 10 g","番茄酱 15 ml"]}]},{"text":"操作","content":[{"type":"list","items":["胡萝卜切片，尖椒切薄块，葱蒜碎切好","把买好的日本豆腐打开袋子切好，切成大概 1 cm 厚的圆柱体","生粉放到平盘中，准备给豆腐裹面","轻轻把豆腐放到面粉上，上下两面和周边都裹上面粉，注意不要包裹的太厚","在平底锅里放 150 ml 油，油能没过豆腐一大半即可，看边缘颜色变成金黄，翻面煎就可以了","两边都煎好的时候捞出来放在干净的盘里备用","在炒锅中倒入 10-15 ml 油，放入葱蒜，爆香后放入青椒、胡萝卜、火腿肠、黑木耳","加入蚝油、生抽、盐、鸡精、白砂糖、番茄酱","轻轻翻炒至颜色均匀"]}]},{"text":"附加内容","content":[{"type":"list","items":["煎好的豆腐不要放太久，提前准备好配料",["参考资料：",{"type":"link","text":"【步骤图】家常红烧日本豆腐～超级下饭菜！🎊的做法_家常红烧日本豆腐～超级下饭菜！🎊的做法步骤_下饭菜_下厨房","href":"https://www.xiachufang.com/recipe/104370279/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["家常日本豆腐是一道外酥里嫩的家常快手菜，金黄脆壳包裹着柔滑的玉子豆腐，搭配青椒、胡萝卜等时蔬，可调成咸鲜或酸甜风味，脆嫩咸香。日本豆腐以鸡蛋为主要原料，富含优质蛋白，加上木耳和蔬菜，营养均衡。需要一点煎豆腐的技巧，难度适中，新手也能尝试，全程大约 30 分钟即可上桌。"],"title":"家常日本豆腐的做法"} +{"no":316,"id":"fc47b0754d239ead5f1e6fa684954d11","name":"小炒藕丁","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大葱","小米辣","莲藕","生抽","老抽","耗油","油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["大葱 1 段","小米辣 1-2 根 （看个人吃辣程度）","莲藕 1 段","生抽 30 ml","老抽 15 ml","耗油 15 ml","食用油 10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["大葱、小米辣切小段，备用","莲藕去皮，切成不超过 3cm 的小块，放入水中备用（防止氧化发黑）","取炒锅，锅内放入 500ml 凉水，煮沸","将藕丁下入沸水中，焯水 2 分钟后，取出放入盘中备用","将锅中水倒掉后，将锅加热干燥，加入 10-15 ml 食用油","待油温升高后，下入葱花，小米辣爆香","将处理好的藕丁下入锅中，大火翻炒","加入生抽、老抽、耗油","翻炒 2 分钟即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["食用莲藕要挑选外皮呈黄褐色、肉肥厚而白的。如果发黑，有异味，则不宜食用。","请尽量不要使用铁器，会导致莲藕发黑"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"小炒藕丁成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d18d0434868c12e5f46b804db8060ca7.jpg"},"小炒藕丁是一道快手家常素菜，藕丁脆嫩爽口，咸鲜中带着微微辣意，非常下饭。莲藕富含膳食纤维和维生素，有助于清热润燥。制作简单，只要注意藕丁焯水和调味，厨房新手也能轻松完成。全程大约 20 分钟就能端上餐桌。"],"title":"小炒藕丁的做法"} +{"no":317,"id":"cad51aef4e32d3acc1d3ef47279e2534","name":"干锅花菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["花菜","五花肉","辣椒","生抽","白糖","蒜","盐","油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["花菜 400 g","五花肉 100 g","辣椒 1-2 根","生抽 10 ml","白糖 5g","蒜瓣 3-4 个","盐 2 g","油 10 ml"]}]},{"text":"操作","content":[{"type":"list","items":["花菜朵朝下，没入淡盐水中浸泡 20 分钟。然后洗净用小刀拆成小朵","入开水锅中焯水 1 分钟，捞出立即用冷水冲淋至完全凉透，沥水备用","五花肉切成薄片，大蒜白色切下用刀背拍扁，小红辣椒切成段","锅烧热放油，油热下大葱白爆香","下五花肉片入锅，用中火煸炒至表面全部变色，继续煸炒一会儿，把肥肉部分的油份逼出一部分","倒入红辣椒段和花菜，翻炒几下","加入 10 ml 生抽","再加入 5 g 白糖，转大火不断翻炒 1 分钟","把大蒜叶部分切成段，放入锅中，翻炒几下后，关火盖上盖子焖 1 分钟即可"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"干锅花菜成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cb2b618cdb8a893956df385a361be144.jpg"},"干锅花菜是一道湘味家常菜，口感脆嫩干香，五花肉焦香四溢，带着微微辣意。花菜富含维生素 C 和膳食纤维，搭配五花肉补充蛋白质与能量。制作难度适中，只需注意焯水后充分沥干并把五花肉煸出油脂，适合有一定基础的烹饪新手。从准备到出锅大约需要 40 分钟。"],"title":"干锅花菜的做法"} +{"no":318,"id":"972a63fcc05549f72daf464dadcc90c9","name":"手撕包菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["包菜","五花肉","小米辣","食用油","料酒","生抽","香醋","鸡精","姜","蒜头","蒜苗","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["包菜 1 颗","五花肉 200 g","小米辣 2 根","食用油 60 ml","料酒 5 ml","生抽 5 ml","香醋 5 ml","鸡精 2 g","姜 2 片","蒜头 2 粒","蒜苗 0.5 根","盐 5 g"]}]},{"text":"操作","content":[{"type":"list","items":["包菜对半切开，去掉中间白色部分【参见图一】","手撕包菜，碗中放入 2 g 盐，清洗包菜并沥干备用【参见图二】","姜片、蒜头、小米辣、蒜苗处理后备用【参见图三】","五花肉切片，清水清洗后备用","锅中加入 30 ml 食用油，倒入包菜翻炒，大火翻炒 1 分钟 后，加入 3 g 盐 ，继续翻炒 2 分钟 后取出备用","锅中加入 30 ml 食用油，倒入五花肉，大火翻炒 1 分钟","倒入姜片等材料，翻炒 1 分钟","倒入包菜翻炒后，加入 香醋、料酒、鸡精、料酒，大火继续翻炒，2 分钟 后出锅"]},{"type":"image","text":"手撕包菜-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/5ec47f607eea504929d85474802f3d9e.jpeg"},{"type":"image","text":"手撕包菜-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/6e912bcfeab1c9969e296295ec16de94.jpeg"},{"type":"image","text":"手撕包菜-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/bf85382d2506efcd48b073bfbeed43d8.jpeg"},{"type":"image","text":"手撕包菜-预览图-4","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/bf4912c1ae1c6aa0afe060c1d2448284.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["步骤五中，翻炒时间需要实际情况做调整，一般是炒到包菜七分熟后即可。七分熟是指包菜已经出水质感变软","步骤五中，加盐的作用是锁住包菜水分的同时，给包菜上一点味道","最后一个步骤中，翻炒时间根据实际情况和个人口感做灵活调整"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["手撕包菜是一道酸辣脆爽的经典湘菜，成菜包菜脆嫩入味，五花肉干香不腻，开胃下饭。包菜富含维生素 C 和膳食纤维，搭配五花肉能提供蛋白质和能量。制作时需要掌握大火快炒的火候，对新手稍有挑战，但按步骤操作也能成功。从备料到出锅大约 20 分钟。"],"title":"手撕包菜的做法"} +{"no":319,"id":"17c144ace1b46e84953f00c7f32396ba","name":"拔丝土豆","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["土豆","食用油","淀粉","白砂糖","水","芝麻"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["土豆 2 个","食用油 300 ml （土豆能浮在油上面即可）","淀粉 30 g","白砂糖 120 g （要多放糖，这是为了在土豆上面裹上一层厚厚的糖浆，从而产生拔丝的效果）","水 100 ml","芝麻 5 g"]}]},{"text":"操作","content":[{"type":"list","items":["土豆去皮，切均匀的小块。放入淀粉（不加水）搅拌，使得淀粉覆盖土豆表面","起锅烧油，放入土豆块，缓缓翻滚煎炸 5-7 分钟 ，直至筷子可以插进土豆","取出土豆，放入大碗备用","锅中加入水、白砂糖，沿着一个方向慢慢搅动白砂糖，直到白砂糖颜色变成褐色","重新倒入土豆，翻炒 30 S 后 出锅","土豆盛盘，散上芝麻"]},{"type":"image","text":"拔丝土豆-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/51ec3d5e27cb1ab5d6a7e051c4972941.jpeg"},{"type":"image","text":"拔丝土豆-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/33f0662737ad94098bd5d32ed17fdc21.jpeg"},{"type":"image","text":"拔丝土豆-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cbc9dda9c359216f7bdb3e10ec1b2363.jpeg"},{"type":"image","text":"拔丝土豆-预览图-4","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/4bc124adf47bdc99807b5904d3e27e97.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["土豆煎炸不可太熟透，否则在拔丝端盘时不容易定型，影响美观","对于使用剩余的食用油，可以考虑重新收集到油壶。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["拔丝土豆是一道经典的鲁菜，成菜色泽金黄、糖丝细长，外脆里糯、香甜可口。土豆富含碳水化合物和维生素 C，能快速补充能量。这道菜有一定难度，新手需注意熬糖火候，避免翻沙或焦苦。从备料到出锅，预计制作时长约 30 分钟。"],"title":"拔丝土豆的做法"} +{"no":320,"id":"04a6ef7d93248676973ff19b073a8c31","name":"松仁玉米","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["玉米粒（建议使用甜玉米）","熟松子仁","胡萝卜（可选，增加色彩）","食用油","白砂糖","盐","淀粉","水"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["玉米粒 200 g（可用罐头甜玉米，也可自备煮熟）","熟松子仁 30 g","胡萝卜 50 g（切小丁，可省略）","食用油 15 ml","白砂糖 10 g","盐 1 g","淀粉 5 g","水 20 ml（用于调淀粉水）"]}]},{"text":"操作","content":[{"type":"list","items":["玉米粒和胡萝卜丁提前焯水 1 分钟，捞出沥干备用","热锅凉油，放入胡萝卜丁略炒，再加入玉米粒翻炒","加入白砂糖和盐，炒匀","混合水与淀粉成水淀粉，倒入锅中快速翻炒使汤汁略稠","加入熟松仁翻炒均匀","出锅装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["松仁可以提前用小火干炒至微微金黄香脆，更加美味","使用罐头玉米时应先沥干水分，避免炒制过程中出水过多","炒制时火候不宜过大，以防糊锅或松仁焦糊"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["松仁玉米是一道口感清甜脆嫩的家常快手菜，松仁香酥、玉米甜润，属于广受欢迎的北方家常风味。玉米和松仁搭配，能提供丰富的膳食纤维、不饱和脂肪酸和多种维生素，营养均衡。做法简单，新手也能轻松驾驭，从备料到出锅一般只需大约十五 分钟。"],"title":"松仁玉米的做法"} +{"no":321,"id":"b0af4a5cd2ac80d821177e2a327d6002","name":"椒盐玉米","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["玉米粒","椒盐","芝麻粒","油","淀粉","两个塑料簸箕","若干吸油纸"]}]},{"text":"计算","content":["这道菜分量和在川菜馆点的标准分量一样",{"type":"list","items":["玉米粒（袋装） 350g","淀粉（在锅里完全能盖住玉米粒表面为准，在 40 - 70g）","椒盐粉 10g","芝麻粒 10g"]}]},{"text":"操作","content":[{"type":"list","items":["玉米粒都是剥好的，直接解冻即可，温水泡 15 分钟或者灶上开水煮 5 分钟。","拿出一个簸箕，将其假设为 BoxA，垫上吸油纸，倒进解冻好的玉米粒。","shaking shaking shaking! - 直到吸油纸全部变湿为止。","拿出第二个簸箕 BoxB，垫上吸油纸，将 BoxA 的玉米粒全部倒入 BoxB 中。","shaking shaking shaking! - 直到吸油纸全部变湿为止。","重复上述操作多次，直到玉米表面没有明显可见的水滴但保持湿润的状态。","倒入大量淀粉，能够完全盖住玉米粒。","shaking shaking shaking! - 直到淀粉裹住了玉米粒","开灶 - 放锅 - 倒入油 尽量铺满锅底 但不要太多。","油热 8 成，倒入裹上了淀粉的玉米粒。","中火先煎 30s，不要翻炒，不然淀粉会掉。","轻微翻炒 3 分钟即可出锅。","最重要的一步：撒上 3g 椒盐，撒上芝麻粒！","香喷喷的”椒盐玉米“就做好了"]}]},{"text":"附加内容","content":["玉米粒不要自己剥，费手的，可以直接外卖软件买菜”已经剥好的玉米粒“，30 分钟 送达后温水解冻。","开水解冻慢就拿开水煮！（ 千万别煮玉米本身，带着包装一起煮，撕掉一个口","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。",{"type":"image","text":"椒盐玉米","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/ff72c838dc20377162a4460aaf67e494.jpeg"}]}],"desc":["一道外酥里嫩、咸香扑鼻的风味小食，有着川菜馆里常见的干香口感，咬开是玉米自带的清甜。玉米提供丰富的碳水化合物与膳食纤维，搭配芝麻还能补充优质脂肪和维生素 E。这道菜步骤略多但操作简单，需要一点耐心抖水裹粉，对新手比较友好。从解冻到出锅大约需要 30 分钟。"],"title":"椒盐玉米的做法"} +{"no":322,"id":"7722114c0c96ee20124155880ec9ee0a","name":"榄菜肉末四季豆","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["四季豆","五花肉","橄榄菜","大蒜","小米辣（不吃辣可以不放）"]}]},{"text":"计算","content":[{"type":"list","items":["四季豆 220g","五花肉 100g","橄榄菜 20g","大蒜 10g","小米辣 10g"]}]},{"text":"操作","content":[{"type":"list","items":["将四季豆洗净，并把筋撕干净，然后切成大小均匀的颗粒备用。","将大蒜拍碎剁成蒜末备用。","将小米辣切成大小均匀的颗粒备用。","将五花肉去皮，然后剁成肉末备用。","将锅烧热，然后加入 20ml 油滑锅，锅滑好之后将热油倒出，然后加入 10ml 冷油，这就是传说中热锅冷油，这么做主要是防止肉末粘锅。","如果家里没有晾油瓶的话，也可以不用滑锅，放入油之后，直接加入肉末开始煸炒，小火煸炒两分钟，炒出猪油。","肉末炒香之后加入蒜末，橄榄菜和小米辣，炒出香味。",["加入四季豆开中火煸炒，四季豆至少要炒 5 分钟，一定要保证四季豆",{"type":"strong","text":"熟透"},"，否则可能会食物中毒。"],"四季豆炒熟后加入 2ml 酱油从锅边淋入，然后加入 2g 盐、1g 鸡精、1g 胡椒粉和 0.5g 糖。","将调料翻炒均匀。","出锅，装盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"榄菜肉末四季豆成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/676675499ab59a51d631a08b2239387f.JPG"},"榄菜肉末四季豆是潮汕风味浓厚的家常小炒，口感咸香脆嫩，十分下饭。四季豆富含膳食纤维与维生素，搭配肉末能提供优质蛋白，橄榄菜则带来独特的鲜咸风味。这道菜步骤清晰，新手也能较快上手，只需注意将四季豆彻底炒熟。从备料到出锅，大约三十分钟即可完成。"],"title":"榄菜肉末四季豆的做法"} +{"no":323,"id":"9653f2ba86296fe2863a1ae790b9e019","name":"水油焖蔬菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["食用油","盐","蚝油（可选）","叶菜类蔬菜"]}]},{"text":"计算","content":["叶菜类蔬菜含水量较多，在准备时可能看起来体积很大。实际受热后体积会迅速减小。",{"type":"list","items":["叶菜类蔬菜：300g ~ 500g"]}]},{"text":"操作","content":[{"type":"list","items":["洗净蔬菜","锅中加入 150ml 水，并烧开。（水不需要能完全没过蔬菜）","加入 3g 盐","（可选）加入 3ml 蚝油","加入 2ml 食用油","下菜， 翻拌一下，然后盖上锅盖焖 1 分钟","盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["不确定咸淡的情况， 可以先少放盐， 在出锅前尝味， 考虑调整加盐","可以用鸡汤、骨头汤等替代水， 更好吃","焖的时间不可过长"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["水油焖蔬菜是一道简单快手的家常佐餐，通过沸水加几滴油和调料，让叶菜口感软嫩、色泽油亮，既清爽又带有淡淡油香。这种做法有助于提高脂溶性维生素的吸收率，比生吃蔬菜更有营养价值。烹饪难度低，对新手非常友好，从洗菜到出锅一般只需 10 分钟。"],"title":"水油焖蔬菜的做法"} +{"no":324,"id":"72eaf867e81063c35485674f3ab655f0","name":"油醋爆蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","小米辣","小葱","蒜","油","香醋","生抽","蚝油（可选但推荐）","白糖（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["鸡蛋 4 个","小米辣 10 g（约 3 个）","食用油 35-50 mL","小葱 10 g","蒜 5 g","香醋 15 mL","生抽 10-15 mL","蚝油 10 g","白糖 0-5 g"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋不需打散，直接打入碗中备用","香葱切 3cm 长小段即可","蒜瓣和小米辣放入打蒜器，打成沫","将香醋、生抽、蚝油、白糖、水加入小碗，搅拌均匀作为糖醋料汁","油热倒入鸡蛋，等鸡蛋凝固之后铲成大块，倒入蒜沫、小米辣沫、倒入糖醋料汁","大火收汁、快出锅时加入葱段即可"]}]},{"text":"附加内容","content":[{"type":"list","items":["亲测老恒和酿造香醋零添加口味最好，醋香是本菜灵魂所在。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道湘味十足的家常快手下饭菜，酸辣鲜香，鸡蛋焦香蓬松裹满浓郁汤汁，十分开胃。鸡蛋提供优质蛋白质和卵磷脂，搭配香醋更有助于促进食欲。做法极其简单，新手友好，从准备到出锅仅需大约十分钟。"],"title":"油醋爆蛋的做法"} +{"no":325,"id":"dc80459ec86e46d7082417ac2ecb7671","name":"洋葱炒鸡蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","洋葱","食用油","盐","葱","料酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡蛋 2 个","洋葱 50 g","食用油 50 ml","盐 2 g","葱 半 根","料酒 2 ml"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋打入大碗中，加入洋葱片、盐后搅拌 60 S","起锅烧油，倒入鸡蛋，一面煎炸 30-45 S ，翻面继续翻炒，反复 2-3 分钟 后散上料酒出锅","鸡蛋装盘，散上葱花"]},{"type":"image","text":"洋葱炒鸡蛋-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/64ad044eaec3cccaa9693fd262a63c26.jpeg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["洋葱炒鸡蛋是一道咸香适口、葱香浓郁的家常菜肴，鸡蛋嫩滑，洋葱清甜，属于国民下饭菜。鸡蛋富含优质蛋白质和多种维生素，洋葱含有膳食纤维和抗氧化物质，是一道营养均衡的快手菜。这道菜操作极其简单，对新手非常友好，从备料到出锅只需约 5 分钟。"],"title":"洋葱炒鸡蛋的做法"} +{"no":326,"id":"497df7623357e7603bdca13ec3cec0d3","name":"清炒花菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["花菜","大蒜","盐"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人食用（作为配菜）。","每份：",{"type":"list","items":["花菜 约 300 g （约 1/2 中等大小的花菜）","大蒜 2-3 瓣","盐 3 g","食用油 15 ml","饮用水 50 ml （用于炒制过程）"]}]},{"text":"操作","content":[{"type":"list","items":["将 花菜 洗净，用刀或手掰成小朵，粗茎部分可以切片，备用。","将 大蒜 去皮，切成蒜片，备用。","锅中加入 1000 ml 饮用水，大火烧开。",["放入 花菜 朵，煮 ",{"type":"strong","text":"2-3 分钟"},"，至花菜颜色变浅，口感稍微软化。"],"将 煮好的 花菜 捞出，沥干水分，备用。","热锅，加入 15 ml 食用油，大火烧热。","放入 蒜片，快速煸炒出香味。",["放入 焯好水的 花菜 朵，转中大火，快速翻炒约 ",{"type":"strong","text":"2 分钟"},"，使花菜均匀受热。"],"加入 3 g 盐，继续翻炒均匀。",["沿锅边淋入 50 ml 饮用水，盖上锅盖，焖 ",{"type":"strong","text":"1 分钟"},"，帮助花菜完全熟透入味。"],"开盖，快速翻炒均匀，即可出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["提前将花菜焯水可以缩短炒制时间，并使花菜更容易熟透。","炒制时间可以根据个人喜欢的花菜软硬程度调整。喜欢脆一些可以缩短时间。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道常见的家常素菜，口感脆嫩爽口。富含维生素 C 和膳食纤维。做法简单快捷，一般初学者仅需 15 分钟即可完成。"],"title":"清炒花菜的做法"} +{"no":327,"id":"0578bd1ffb2fcf7273c3f96e6fc4f70d","name":"清蒸南瓜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["南瓜","蒸锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人吃。","每份：",{"type":"list","items":["南瓜 300 g","饮用水 1000 ml （用于蒸锅）"]}]},{"text":"操作","content":[{"type":"list","items":["将 南瓜 外皮洗净，去除瓜瓤和籽。","将 南瓜 切成厚度大约 2 cm 的片，备用。","在 蒸锅 的锅中加入 1000 ml 饮用水。","将切好的 南瓜 片均匀摆放在盘中。","待蒸锅中的水烧开后，将装有 南瓜 的盘子放入蒸锅中。",["盖上锅盖，保持大火蒸 ",{"type":"strong","text":"15-20 分钟"},"，直至南瓜变软，可以用筷子轻松穿透。"],"关火，小心取出盘子。"]}]},{"text":"附加内容","content":[{"type":"list","items":["南瓜的品种不同，甜度和口感会有差异。老南瓜通常更甜更面。","南瓜皮含有营养，如果喜欢也可以不去皮蒸，但需要彻底洗净。","蒸的时间取决于南瓜块的大小和厚度，以及南瓜的品种。用筷子测试是判断是否蒸熟的好方法。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道原汁原味的家常蒸菜，最大程度保留南瓜的天然甜味与营养，口感软糯香甜，既可当甜点也可作主食。南瓜富含β-胡萝卜素和膳食纤维，有益视力与肠胃健康。制作极其简单，新手也能轻松搞定，从切配到出锅仅需 15-20 分钟。"],"title":"清蒸南瓜的做法"} +{"no":328,"id":"6d2fe04d5050c05e39b3302603d6c4af","name":"炒滑蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋（最好是无菌蛋）","牛奶"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鸡蛋 4 颗","牛奶 30ml","食用油 10ml"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋加入牛奶以及 5ml 食用油搅拌均匀，备用","大火烧热平底锅约 30s, 加入 5ml 食用油","烧 30s 转小火, 并且放入搅拌好的鸡蛋","在锅中静置 5 秒后，用锅铲将蛋液从边缘缓慢推向中间","翻炒至鸡蛋大致凝固后关火，装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["最后可根据个人口味撒些黑胡椒或者盐来调味。"]},"参考资料",{"type":"list","items":[[{"type":"link","text":"甜琛廚房","href":"http://sweetheartkitchen.com/recipes/scrambled-egg/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"炒滑蛋成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e48aa4ab9e437640050fbb66acc89c45.jpg"},"炒滑蛋是一道口感嫩滑、蛋香浓郁的经典家常菜，带有淡淡的奶香。鸡蛋富含优质蛋白质和多种维生素，营养丰富，易于吸收。做法非常友好，新手也能轻松掌握，从备料到出锅只需约 5 分钟，是忙碌时快速补充能量的理想选择。"],"title":"炒滑蛋的做法"} +{"no":329,"id":"7f9254d167f7fe34ad026be9571b96f6","name":"炒茄子","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","八角（可选）","虾皮（可选）","香葱（可选）","肉末（可选）","酱油","糖（可选）","醋（可选）","菜籽油或花生油"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{"type":"list","items":["茄子数量 = 份数 * 1.8 个","八角 = 份数 * 1 个","虾皮 = 份数 * 正常男子手抓半把","香葱 = 份数 * 2 颗","肉末 = 份数 * 50 g","酱油 = 份数 * 40 ml","糖 = 份数 * 5 g","醋 = 份数 * 10 ml"]},"> 注：油、酱油这俩种材料在操作中也有体现，大家可以交叉对比来确定添加材料的数量"]},{"text":"操作","content":[{"type":"list","items":["将茄子洗净，一刀分为两段（竖切）。每段的茄子切菱形块，将切好的茄子放入碗中待命。","将香葱洗净，并切成葱花放到案板上待命。","切好八角，放到案板上待命。","如果打算放肉末，先用 10 ml（如果是纯瘦肉，用 15 ml）油中火炒至变色（约 1 分钟），然后盛出备用。","开火热锅，直至锅内没有水。","往锅内倒食用油，没过锅底的两倍（油可以多加，但不可少加）。","热油约 6 成熟，放入八角、虾皮、香葱这三种可选性材料。","如果没有八角等可选材料，热油至 9 成熟。","待锅内的油到 9 成熟，将碗中的茄子倒入锅内用锅铲进行翻炒。","翻炒约 40 秒，将锅铲悬空，与锅平行，把酱油倒入锅铲内。一人约 2.5 锅铲（酱油可以少加，但不可多加，会咸）。","茄子炒到半软时（约 1 分钟后），放回预炒的肉末，快速搅拌均匀。","如果打算加入糖和醋，加入糖和醋。","继续进行翻炒。","等到锅内所有茄子变色且变软时捞出。"]}]},{"text":"附加内容","content":[{"type":"list","items":["因为酱油的缘故，所以本菜不必加盐。出锅之前可以尝一下，如果不咸可以加微量的盐，下次炒时酱油量要增加","如果加了虾皮，可以将酱油量酌情减少。","炒本菜时，一直大火即可。","切忌！一定不可加水，会变成水煮茄子，口感差，所以油可多放，不可少放。","如果家用灶达到 7 成油温后温度不再继续明显上升，可直接进行下一步，不必强求 9 成油温。","糖和醋在最后阶段加，翻炒 20 秒就出锅，避免过早加醋，否则酸味挥发。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道家常炒茄子软嫩入味，酱香浓郁，加八角后风味更足。茄子富含膳食纤维、维生素 P 和钾元素，有助于保护心血管。做法简单，对新手友好，全程大火快炒，从备料到出锅大约二十分钟即可完成。"],"title":"炒茄子的做法"} +{"no":330,"id":"e7619e10b7661bc104e4aba884fbc7a8","name":"炒青菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青菜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["青菜 100g * 份数","蒜瓣 2 粒 * 份数","食用油 10-15ml（覆盖锅底即可）","食盐 2g * 份数","饮用水 70ml * 份数","白糖 5g * 份数"]}]},{"text":"操作","content":[{"type":"list","items":["青菜掰成小瓣，用清水洗净，备用。","将蒜瓣剁碎，备用","中火或大火热锅后，锅内放入 10-15ml 食用油。再等待 30 秒让油温升高。","将准备好的青菜倒入锅中，翻炒至青菜变软（约 1 分钟）。","放入剁碎的蒜瓣","倒入计算好的清水，水位应当完全浸润或即将没过青菜，加入食盐 （2g * 份数），继续翻炒约 1 分钟。","最后加入白糖小火加热 2 分钟，加热时盖上锅盖。","盛盘。"]}]},{"text":"附加内容","content":["加入白糖，会让青菜颜色更绿。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道清爽可口的家常素菜，口感脆嫩、咸鲜回甘。青菜富含维生素与膳食纤维，有助于促进消化。做法非常简单，零基础也能轻松驾驭，从备菜到出锅大约只需 10 分钟。"],"title":"炒青菜的做法"} +{"no":331,"id":"e1345d18b3968b44817f2223d48abeb9","name":"烤茄子","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","食用油","酱油（生抽）","蒜蓉","辣椒","孜然","食用盐"]}]},{"text":"计算","content":["按照两个人的份量：",{"type":"list","items":["茄子 1 个 （大约 200g）","食用油 20-30 毫升","酱油 4-6 克","小米椒 1 个 （大约 20g）","蒜蓉 3-4 瓣","孜然 1-3 克","食用盐 0.5-2 克"]}]},{"text":"操作","content":[{"type":"list","items":["将酱油、孜然、食用盐、蒜蓉和切碎的小米椒置于碗中，均匀搅拌备用","茄子洗净，用纸巾擦干表面的水分","用叉子在茄子的一侧扎 4-8 下","使用 15-25ml 的食用油涂满茄子表面","将烤箱温度设置为 200℃ （打开烤箱风扇 大火），预热 2 分钟","将茄子放入烤箱中层或者上层，烤制 12-15 分钟 （茄子表面有褶皱，且能按压 0.3-0.5cm 的深度即可）","取出茄子，用刀茄子上竖着划一个口子。口子居中，上下距 1-1.5cm","用小刀或者叉子伸入口子，竖着切割茄子内部","将口子微微掰开，倒入第一步准备的酱料","再次将茄子放入烤箱，将烤箱温度设置为 200℃ ，烤制 4-7 分钟","取出，关闭烤箱电源"]}]},{"text":"附加内容","content":["最终成品和楼下烧烤摊的烤茄子差不多，太香了！",[{"type":"strong","text":"注意事项："}],["茄子表面有水分、未涂满食用油或未使用叉子扎孔可能导致",{"type":"strong","text":"茄子在烤制的过程中爆裂"}],[{"type":"strong","text":"可以改进的环节："}],"第一次用刀划口子的时候，可以直接将茄子竖直切成两半，然后切割出纹路后涂抹上酱料",{"type":"image","text":"烤茄子-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/22f0fdf76458ad97b6179378ce720675.jpg"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["烤茄子香气浓郁、外焦里嫩，孜然和蒜蓉的辛香完美融入软糯的茄肉，是街头烧烤风味在家轻松复刻的菜品。茄子富含维生素 P 和花青素，有助于保护心血管、抗氧化。做法需要用到烤箱，但步骤清晰，新手也能在大约半 小时完成，很适合作为家庭聚餐的快手下饭菜。"],"title":"烤茄子的做法"} +{"no":332,"id":"52988b29d8cd7c592997d67dcfccfc32","name":"白灼菜心","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["新鲜菜心","生抽、蚝油、盐","大蒜、小米辣","食用油"]}]},{"text":"计算","content":["如下的量两个人够吃，一个人吃直接搭配个米饭也可以的。",{"type":"list","items":["新鲜菜心 250g","食用油 10g","调一个灵魂料汁儿","生抽 5g","蚝油 5g","盐、糖 5g","大蒜四五瓣、小米辣一两根"]}]},{"text":"操作","content":[{"type":"list","items":[["菜心洗净，",{"type":"strong","text":"去除根部比较硬或老的地方"},"。此处还用刀刮了",{"type":"strong","text":"刮菜心根茎部分"},"，刮掉外面那层比较硬的，菜心内部更可口，但要注意根茎白灼时长，时间太长的话根茎不脆了"],"大蒜切成蒜末，有洋葱顺便加了点洋葱","调制灵魂料汁：生抽 5g 吧、蚝油 5g，加 3g 糖和 100g 清水半碗成一碗汁儿\n>如果要是加淀粉，汤汁儿煮沸后更容易挂在菜心上，味道会更重一些，广东人可能吃不惯","一锅 500ml 清水加 5g 盐和 10g 食用油烧开","将菜心根茎在沸水中烫 1 分钟，直到根茎颜色变成深绿。再将整个菜心放到锅中烫熟 1 分钟，捞起来码入盘中","开另一小锅将兑好的料汁倒入，小火烧开，放入一半的蒜末，一点点姜丝和小米椒碎。在制作时加了一点点洋葱碎和大蒜，先在锅底倒油，五成热后倒入蒜末、洋葱，稍稍爆香后再加入料汁，加入小米辣煮开","料汁稍微收汁，煮沸后稍等十来秒吧，后直接浇在菜心上，不要特别多，但蒜末还是很给力的不要少蒜"]}]},{"text":"附加内容","content":[{"type":"list","items":["选择菜心一定要比较新鲜！新鲜！","锅内烧清水要加油和盐"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"白灼菜心","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/aefc25fb1a632ea4d72f3cc110e661f4.jpg"},"这道经典粤菜采用白灼技法，沸水快焯保留菜心的清甜与脆嫩，根茎尤为爽口，味道清淡鲜美。富含维生素 C 和膳食纤维，低脂低热量，适合追求健康饮食的人群。做法非常简单，预估难度仅两星，一般初学者只需 15 分钟即可完成，是快速补充绿叶蔬菜的理想选择。"],"title":"白灼菜心的做法"} +{"no":333,"id":"cf1fc7155be0577ab95d5794af3c741d","name":"皮蛋豆腐","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["皮蛋","内酯豆腐","生抽","白砂糖","醋（推荐镇江香醋）","香油（可选）","辣椒油（可选）","花生碎（可选）","葱花（可选）","香菜（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["皮蛋 2 个","内酯豆腐 1 盒","生抽 15 ml","白砂糖 2.5g","醋 15 ml","香油 15 ml","辣椒油 10 ml","花生碎 10 g","葱花 15 g","香菜 1 株"]}]},{"text":"操作","content":[{"type":"list","items":["先把皮蛋剥壳，切成四瓣。","嫩豆腐切块或者切片放中间。","将生抽、白砂糖、醋、香油、辣椒油调成酱汁，淋上去。","最后可选撒上花生碎、葱花、香菜。"]}]},{"text":"附加内容","content":[{"type":"list","items":["豆腐先焯水去豆腥味可以去除豆腥味","皮蛋切瓣时刀上可以抹点香油防止粘刀",["参考资料：",{"type":"link","text":"涼拌皮蛋豆腐 by 低配版小當家 - 愛料理","href":"https://icook.tw/recipes/437531"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["皮蛋豆腐是一道清爽开胃的凉拌家常菜，松花蛋 Q 弹滑嫩，嫩豆腐入口即化，咸香微酸的口味特别下饭。豆腐富含优质植物蛋白和钙，皮蛋则提供铁、维生素 A 等营养素，搭配食用易于消化吸收。制作过程几乎零门槛，新手也能轻松完成，从备料到上桌仅需 大约 5 分钟。"],"title":"皮蛋豆腐的做法"} +{"no":334,"id":"ac3c7a7c9e2a2e46759027a8aae18e15","name":"糖拌西红柿","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","白砂糖","冰箱"]}]},{"text":"计算","content":["一份正好够 2 人吃。","每份：",{"type":"list","items":["西红柿 2 个（每个西红柿约 100g，共 200g）","白砂糖 20g"]}]},{"text":"操作","content":[{"type":"list","items":["用刀将西红柿皮米字型划开","用筷子插入西红柿的菊花，在燃气上转动烤 10 秒（或用开水冲 30 秒），直到西红柿皮卷边","把西红柿的衣服脱光","再西红柿大卸八块（沿纹路切可以更多的留汁水），去掉头部根蒂部，备用","全部切好后，将西红柿在盘子中均匀码一层","撒上白糖，重复上面一步直到全部西红柿放完","放入冰箱冷藏 10 分钟","一盘糖拌西红柿就好了，营养美味，酸甜爽口，夏日解暑又解腻"]}]},{"text":"附加内容","content":["在制作过程中 请您小心使用刀具。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"糖拌西红柿-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/f8762dad7f2108211aac2b6766ebbdca.jpg"},"这是一道适合夏季的家常凉菜，酸甜爽口，制作简便。西红柿富含维生素 C，开胃解腻。新手也能轻松完成，整个过程（包含冷藏）约 15 分钟即可上桌。"],"title":"糖拌西红柿的做法"} +{"no":335,"id":"51e93658c4392f310c8d8923e48fe0ec","name":"素炒豆角","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豆角","小米椒","葱","蒜","生抽","老抽","耗油","盐"]}]},{"text":"计算","content":["注意，受食材个体影响，本菜谱为 2 人份菜谱",{"type":"list","items":["豆角 250g","小米椒 2 个","葱 3 圈","蒜 2 颗","生抽 6ml","老抽 2ml","耗油 6ml","盐 6g"]}]},{"text":"操作","content":[{"type":"list","items":["葱切花，蒜切沫，备用。","生抽、老抽、耗油、盐混合调料汁，备用。","小米椒切圈，备用。",["豆角去筋，45° 斜切",{"type":"em","text":"4-10cm"},"小段，备用。"],"起锅烧油(10ml - 15ml)，冒烟后放入葱、小米椒，翻炒至闻到香味；",["加入豆角，翻炒",{"type":"em","text":"30s"},","],["加入料汁，开大火翻炒",{"type":"em","text":"2分钟"}],"倒入 150ml 水","转中小火，盖上锅盖焖制 8-10 分钟","加入蒜切沫，出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["切豆角需要一定的刀工，不会的可以使用剪刀"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道酱香浓郁的家常小炒，豆角软嫩入味，鲜辣下饭。富含膳食纤维和多种维生素，有助于促进消化。做法简单，新手也能轻松上手，从备菜到出锅大约 20 分钟。"],"title":"素炒豆角的做法"} +{"no":336,"id":"60fd782fb92fb4092ae8304d14edb4ab","name":"红烧冬瓜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["冬瓜","食用油","料酒","淀粉","生抽","老抽","鸡精","香葱","姜末","蚝油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["冬瓜 300 g","食用油 50 ml","料酒 2 ml","淀粉 10 g","生抽 10 ml","老抽 15 ml","鸡精 3 g","香葱 0.5 根","姜末 1 粒","蚝油 15 ml"]}]},{"text":"操作","content":[{"type":"list","items":["冬瓜去皮，切 边长不超过 2cm 小块","起锅烧油，放入冬瓜，缓缓翻滚煎炸 2 分钟 ，直至冬瓜表面泛金黄色","取出冬瓜，放入大碗备用","利用锅中的剩余油，依次放入姜末、生抽、蚝油，翻炒 15 S","重新倒入冬瓜，翻炒 30 S 后，加入开水，水要没过冬瓜表面，大火煮 10 分钟","加入老抽上色，继续煮，直至冬瓜软糯（筷子可以轻松插近冬瓜）","加入鸡精、料酒、香葱翻炒后 30 S， 取出冬瓜到大碗中","锅中剩余汤汁保留，倒入水淀粉，煮开后汤汁浇灌在冬瓜表面"]},{"type":"image","text":"红烧冬瓜-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/209b71082c36909c5deb65cb5ea619db.jpeg"},{"type":"image","text":"红烧冬瓜-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/b4122132b0268535834b7a4742faca32.jpeg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["红烧冬瓜是一道色泽红亮、香鲜味美的家常素菜，口感软糯入味，属于大众喜爱的中式烧菜。冬瓜本身富含水分、膳食纤维和维生素 C，具有清热解暑、利尿消肿的作用，搭配简单的调味料，营养又好消化。这道菜对初学者比较友好，操作步骤清晰，只需掌握好火候和调味，预计制作时长约 25 分钟。"],"title":"红烧冬瓜的做法"} +{"no":337,"id":"c21a02f6c513c54d0d62efd4d96fa85b","name":"红烧茄子","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大蒜","大葱","青辣椒","洋葱","西红柿","青茄子","盐","酱油","鸡蛋","面粉","淀粉"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人食用","总量：",{"type":"list","items":["青茄子的数量 = 份数 * 0.7 个","青辣椒 = 份数 * 0.5 个","洋葱 = 份数 * 0.3 个","西红柿 = 1 个","大葱 = 半颗","大蒜 = 3 瓣","鸡蛋 = 1 个","面粉 = 青茄子数量 * 150 克","淀粉 = 面粉 / 4 克","酱油 = 茄子数量 * 7 克（向上取整）"]}]},{"text":"操作","content":[{"type":"list","items":["青茄子、青辣椒、西红柿、洋葱、大葱洗净。","大葱切 5 毫米宽的葱花，大蒜扒皮并拍碎，西红柿切 6 立方厘米的块，青辣椒、洋葱切 5g 的块。","茄子切菱形块（先切 2 公分厚的片，然后再把片切成 2 公分的条，最后斜刀切块儿...）。","将面粉倒入盆中，依次加入少量水，搅拌均匀，呈粘稠糊状。","加入淀粉，加入 30 克水，搅拌均匀。","将鸡蛋打到盆中，加入（面粉 / 20）克的盐，搅拌均匀。","将茄块倒入面糊中，搅拌使茄块的每一面都能沾上面糊。","开大火，热锅，加入 500 毫升的油，当能看到锅里的油冒出一丝烟时，调至小火，将茄块用筷子夹入到油锅，待所有的茄块下锅之后，调至中火，直到茄块变金黄色时捞出，将油倒出。","加入（份数 * 5）g 的油，放入大蒜、葱花，翻炒 15 秒，放入青辣椒块翻炒 30 秒，放入西红柿翻炒 30 秒。","放入炸好的茄块，加水面高度为锅内食材的 0.8 倍。","放入酱油和（份数 * 3）g 的盐。","等待，直到汤汁呈粘稠状（水位大概为剩余食材高度的 0.2-0.3 倍），开盖，盛出菜，关火。"]}]},{"text":"附加内容","content":["在操作的第 4-6 步骤中要注意：","一定要顺序执行，否则会有灾难性错误......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["红烧茄子是一道咸香浓郁的家常下饭菜，软糯的茄块吸饱汤汁，搭配柿子椒和番茄，酸辣适口。茄子富含膳食纤维和维生素 P，炸过的茄块香而不腻。制作需要挂糊油炸并慢烧入味，步骤略多但对新手仍可尝试，专注细节就能成功。从备料到出锅大约需要 45 分钟。"],"title":"红烧茄子的做法"} +{"no":338,"id":"c4b73a69cffa5063ef638057b890de7a","name":"脆皮豆腐","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["老豆腐","鸡蛋","生抽","老抽","蚝油","白糖","玉米淀粉","平底锅"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["老豆腐 1 块 （市场买 1.25 格 * 人）","鸡蛋 2 只 * 老豆腐块数","玉米淀粉 50 g * 老豆腐块数","生抽 20 g","蚝油 10 g","老抽 5 g","白糖 10 g"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋搅拌形成蛋液放置备用","配置酱料 （20 g 生抽+10 g 蚝油+5 g 老抽+10 g 白糖+10 g 玉米淀粉+200 ml 清水）","老豆腐切片 （个人建议，仅供参考 人 * 5 片，厚度 1.2 cm）","玉米淀粉倒入盘中，将老豆腐片粘上淀粉后，粘上蛋液，放置一旁","热锅，锅内放入 18ml 食用油。等待 10 秒让油温升高","将粘上蛋液的老豆腐片均匀放入锅中，铺好锅底，小火煎至金黄翻面","待两面煎至金黄后，倒入酱料，让每块豆腐都沐浴在酱料中，大火 3 分钟至酱汁浓稠","关火"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["脆皮豆腐外酥里嫩，酱汁咸甜适口，是一道快手下饭菜。豆腐富含植物蛋白和钙质，鸡蛋提供优质蛋白，营养搭配均衡。制作需要耐心煎出金黄脆皮，但步骤清晰，初学者也能掌握，全程大约需要 30 分钟。"],"title":"脆皮豆腐的做法"} +{"no":339,"id":"d2a325d2ac2deb707e7fbf9d2d06bfbc","name":"芹菜拌茶树菇","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["闽星茶树菇","芹菜","香油","蚝油","味极鲜","食用盐"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份可够 1-2 人。","每份：",{"type":"list","items":["闽星茶树菇 1 瓶","芹菜 250-300g（推荐 30cm 高的芹菜苗,没有芹菜苗可以用山芹或芹菜代替但是需要稍微焯水断生）","香油 5ml","蚝油 大约 7ml","味极鲜 3ml","食用盐 大约 2g"]}]},{"text":"操作","content":[{"type":"list","items":["（如果是芹菜苗这一步略过）用热水壶烧一壶热水,备用","新鲜的芹菜苗或者芹菜摘去黄叶清洗,备用","（如果是芹菜苗这一步略过）将芹菜摘去叶子单独放一个盆中,将芹菜茎用刀划成 2-3 毫米宽的芹菜条备用,这一步的目的是让芹菜断生的更快更均匀,吃起来更脆更爽口","芹菜苗切成 4cm 的芹菜段,备用","（如果是芹菜苗这一步略过）起锅开火,将热水壶的开水倒入锅中待水起泡沸腾","（如果是芹菜苗这一步略过）将切好的芹菜条放入锅中焯水,大约 20 秒放入芹菜叶,5 秒后关火全部捞出过凉水,备用","将盆中焯好的芹菜或者芹菜苗撒上准备好的食盐,香油,耗油和味极鲜搅拌均匀","将茶树菇倒入盆中搅拌均匀","装盘","开吃"]}]},{"text":"附加内容","content":[{"type":"list","items":["焯水时的水位需要没过芹菜","芹菜叶太老太硬的话可以不要"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"芹菜拌茶树菇成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/895c5fd7458d3d53553d07bdc4350412.jpg"},{"type":"image","text":"闽星茶树菇","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3a0e945a16f45a4aa655d997c8487ccf.jpg"},"这是一道清爽脆嫩的凉拌菜，芹菜脆嫩与茶树菇的嚼劲相得益彰，口感层次丰富。富含多种维生素和矿物质，营养又开胃。做法非常简单，新手也能轻松掌握，从备菜到完成只需约 30 分钟。"],"title":"芹菜拌茶树菇的做法"} +{"no":340,"id":"083a15958b06b23860051bb25d55752b","name":"茄子炖土豆","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","土豆","肉",["辣椒（是青辣椒，而",{"type":"strong","text":"不是辣椒面或辣椒油"},"）"],"酱油","盐","蒜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用","总量：",{"type":"list","items":["茄子的数量 = 份数 * 1 个 （每个茄子约 150g）","土豆数量 = 份数 * 1 个（每个土豆约 150g）","肉量 = 份数 * 180 克","酱油量 = 份数 * 15 毫升","盐量 = 份数 * 5 克","辣椒量 = 50 克（调味，所以无论多少人都放这些。）",["蒜量 = 3 瓣（调味，所以无论多少人都放这些。注意是里面的小瓣 3 瓣，而",{"type":"strong","text":"不是3整头"},"）"]]},"使用上述条件，计算出计划使用的原材料比例。"]},{"text":"操作","content":[{"type":"list","items":["将茄子、土豆、辣椒洗净，蒜扒皮并拍碎。","将茄子、土豆切成约 6 立方厘米的块，辣椒切成 5 克的小块，肉切成 3 厘米的丝。","开火，热锅，加入份数 * 13 毫升的油。","当能看到锅里的油冒出一丝烟时，放入辣椒。","煸出辣椒香气后，立刻放入肉，用铲子翻炒 30 秒。","放入土豆，翻炒 30 秒。","放入茄子，翻炒 30 秒。","放入酱油和盐，继续翻炒 5 分钟。","加入水，水面高度为锅内食材高度的 0.9 倍，并盖上锅盖。","等待，直到锅内水的高度剩余食材高度的 0.1 倍时，开盖，放入蒜，搅拌均匀，关火。"]}]},{"text":"附加内容","content":["在操作的第 5-7 步骤中要注意：在此过程中注意锅底如果没有液体（油或水），则加 5 毫升的水再继续翻炒。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["茄子炖土豆是一道东北家常炖菜，口感绵软咸香，带着辣椒的微辣和蒜香，十分下饭。茄子富含花青素和膳食纤维，土豆提供碳水化合物和维生素 C，加上猪肉的蛋白质，营养均衡又饱腹。这道菜操作流程简单，但需要掌握翻炒和收汁的火候，对新手有一定挑战，预估难度中等。从备料到出锅大约需要 45 分钟。"],"title":"茄子炖土豆的做法"} +{"no":341,"id":"17f3626e1e0a5d9bbdbd4a97b57e4538","name":"莴笋叶煎饼","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["莴笋叶","鸡蛋","食用油","生抽","淀粉","鸡精"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["莴笋叶 50 g","鸡蛋 2 个","食用油 30 ml","生抽 5 ml","淀粉 15 g","鸡精 2 g"]}]},{"text":"操作","content":[{"type":"list","items":["莴笋叶剁碎，加入鸡蛋、生粉、生抽、鸡精搅拌均匀备用","起锅烧油，倒入莴笋叶浆汁，均匀平铺在锅面上","第一面炸 120 S 后，翻面再炸 60 S 后出锅"]},{"type":"image","text":"莴笋叶煎饼-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d364519e766c016cb1b27da9ef26a4b7.jpeg"},{"type":"image","text":"莴笋叶煎饼-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8d3878487a6471301d4a547fa36f7bf1.jpeg"},{"type":"image","text":"莴笋叶煎饼-预览图-3","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/8f884bef53cfe17cf873ae520b58bee4.jpeg"}]},{"text":"附加内容","content":[{"type":"list","items":["选择莴笋叶是某省市买到的蔬菜包基本都包含莴笋，可以换成韭菜等","莴笋叶直接焯水后凉拌有苦味，所以选择做成煎饼的配菜"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["莴笋叶煎饼是一道简单快手的家常小吃，口感外酥里嫩，带有莴笋叶的清香味。莴笋叶富含维生素和膳食纤维，搭配鸡蛋补充优质蛋白，营养均衡。制作过程无需复杂技巧，只需搅拌并煎制两面，新手也很容易上手，预计从备料到出锅仅需 大约 10 分钟。"],"title":"莴笋叶煎饼的做法"} +{"no":342,"id":"73818c94f01080ce33033df595557482","name":"菠菜炒鸡蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["菠菜","鸡蛋","食用油","食用盐"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["菠菜 350g","鸡蛋 2 个","食用油 15ml","食用盐 5g"]}]},{"text":"操作","content":[{"type":"list","items":["菠菜去根，洗净，放在篮子里，焯水","将鸡蛋打入碗中，搅匀","热锅，加入 10ml 油","油热后，倒入鸡蛋液，中火翻炒 15 秒，先煎成蛋饼，然后再用锅铲切成小块","关火，将鸡蛋块 盛到盘子中，不要洗锅","重新开火，倒入 5ml 油，油热后，放入菠菜，大火 翻炒 15 秒后，倒入鸡蛋块，翻炒均匀","加入 5g 盐、100ml 饮用水，大火 翻炒 10 秒","关火，盛盘"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["菠菜炒鸡蛋是一道清淡爽口的家常快手菜，菠菜软嫩、鸡蛋鲜香，属于南北皆宜的大众风味。菠菜富含铁、叶酸和维生素，鸡蛋提供优质蛋白与卵磷脂，搭配食用有助于补血养气、增强体质。整道菜操作简单，非常适合烹饪新手，从备料到出锅大约只需 15 分钟。",{"type":"image","text":"菠菜炒鸡蛋-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e5560bfa7e88cd67d5e0352f88338913.jpg"}],"title":"菠菜炒鸡蛋的做法"} +{"no":343,"id":"c8be83ac1873da36a289d91e0a5da11e","name":"葱煎豆腐","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["白豆腐","葱","青辣椒","盐","鸡精","平底锅"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用。","总量：",{"type":"list","items":["白豆腐的数量 = 份数 * 0.8 向上取整。","辣椒的数量 = 1.5 只/三人。","葱的数量 = 2 根/三人。","盐量 = 份数 * 3g。","鸡精量 = 份数 * 1.5g。"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{"text":"操作","content":[{"type":"list","items":["豆腐洗净。切约 5 mm 厚度，置于碟中。","葱洗净，除去根部，切成葱花，备用。","辣椒洗净，切开，去籽，切成 1cm * 1cm 状，备用、","热锅，加入份数 * 9ml 油。","油入锅后，使其均匀布于锅底，均匀放入豆腐，小火煎至金黄翻面。","待两面金黄，盛入碟中备用。","补油至覆盖锅底，倒入辣椒大火翻炒，并铲碾 3 分钟。","倒入豆腐，翻炒，加入盐与鸡精，中火翻炒 1 分钟后倒入 10 ML 水，大火收汁。","出锅前撒上之前计算好的葱花，起锅盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["外焦里嫩，葱香浓郁，咸鲜微辣，是一道家常风味。豆腐富含植物蛋白和钙质，搭配青椒和葱段，营养均衡。制作难度适中，煎豆腐时需掌握小火慢煎，新手按步骤耐心操作也能做好，全程约 30 分钟。"],"title":"葱煎豆腐的做法"} +{"no":344,"id":"f9da3c53e7d8649f0f493b143f87368e","name":"蒜蓉空心菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["空心菜","蒜末","盐","生抽","筷子","铲子"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["新鲜空心菜 250 g","大蒜半个，切碎为蒜末","食用油 45 ml","盐 2 g","白糖 3 g","生抽 8 ml"]}]},{"text":"操作","content":[{"type":"list","items":["空心菜洗净，去掉烂叶或者老梗，均匀切成 2 段或者 3 段（防止过长不好炒）",["锅里先倒少量油，烧至微微冒烟，此时拿起锅将国内的热油向四周浸润，让油均匀覆盖锅底，然后再倒入剩余的油(",{"type":"link","text":"热锅凉油法","href":"https://cook.aiursoft.com/tips/learn/%E5%AD%A6%E4%B9%A0%E7%82%92%E4%B8%8E%E7%85%8E/?h=%E7%83%AD%E9%94%85#_5"},")。"],"放入蒜末，小火炒 10 到 15 秒煸香",["尽快均匀地放入空心菜，",{"type":"strong","text":"开大火"},"，左手拿铲子，右手拿筷子，配合将空心菜不停翻动，",{"type":"strong","text":"直至软化变绿"},"。"],"接着不需使用筷子，而是使用铲子快速翻炒已软化的空心菜 15 - 20 秒，使之受热更均匀，撒入盐 2 g ，白糖 3 g，生抽 8 ml。","继续大火翻炒 10 秒，即可出锅。"]},{"type":"image","text":"蒜蓉空心菜-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/fb307b83589c6ca07b710eadac2de663.JPG"}]},{"text":"附加内容","content":[{"type":"list","items":["空心菜尽量选择新鲜，鲜嫩的，否则炒出来口感可能会比较老","实际放入空心菜的量可以根据锅的大小决定，建议不超过一个锅，否则太多的话开始的翻动阶段和后续的翻炒，容易掉出少量空心菜到灶台",["炒空心菜时，一定要",{"type":"strong","text":"开大火"},"，这样空心菜才能快速变软的同时保持脆嫩的口感，大火也有利于炒出生抽的香味。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒜蓉空心菜是一道清脆爽口、蒜香浓郁的家常快手菜，属于典型的川式小炒风味。空心菜富含膳食纤维、维生素和钙质，有助于促进肠道蠕动。做法非常简单，对新手十分友好，从备料到出锅大约只需 15 分钟。"],"title":"蒜蓉空心菜的做法"} +{"no":345,"id":"03a8059bd9158cde4112f5b9a55611d2","name":"蒜蓉西兰花","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西兰花 1 个","大蒜 3-4 瓣","生抽","蚝油","白糖"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["西兰花 约 200 g （约 1/2 中等大小的西兰花）","大蒜 3-4 瓣","生抽 10 ml","蚝油 5 ml","白糖 2 g"]}]},{"text":"操作","content":[{"type":"list","items":["将 西兰花 切成小朵，清洗干净。","将 大蒜 去皮，切成蒜末，备用。","锅中加入 1000 ml 饮用水，大火烧开。",["放入 西兰花，保持大火 ",{"type":"strong","text":"煮 2-3 分钟"},"，至 西兰花 颜色变翠绿，口感变软。"],"将 煮好的 西兰花 捞出，沥干水分，摆入盘中，备用。","热锅，加入 10 ml 食用油。油温升高后，放入 大蒜末，小火煸炒出香味。","加入 10 ml 生抽，5 ml 蚝油，2 g 白糖，加入 30 ml 饮用水。","将锅中汤汁烧开。","将烧好的蒜蓉汁 均匀淋在盘中的 西兰花 上。"]}]},{"text":"附加内容","content":[{"type":"list","items":["焯水时间不宜超过推荐时长，以免影响西兰花的口感和营养。","如果想保留西兰花更脆的口感，可以缩短焯水时间。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道家常蔬菜以蒜香浓郁、调味简单见长，西兰花焯水后软嫩或微脆，清淡鲜美。富含维生素 C、膳食纤维和多种抗氧化物质，是营养均衡的快手素菜。制作过程不难，新手也能轻松掌握，从备料到出锅一般约 15 分钟即可完成。"],"title":"蒜蓉西兰花的做法"} +{"no":346,"id":"a7581343186e1f1e1c37d49f0a9bee9e","name":"蒲烧茄子","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["茄子","蒲烧汁","蜂蜜","白糖","生抽","老抽","料酒","水"]}]},{"text":"计算","content":[{"type":"list","items":["根据锅的类型决策不同量的油","不粘锅:油汇聚成滴后要散布在茄子的面积","铁锅:摊开后油可以刚好覆盖锅底","1 个长的上小下大的茄子（注意不要使用浙茄和圆茄）","1 份蒲烧汁","20 ml 蜂蜜","15 ml 白糖","40 ml 生抽","10 ml 老抽","20 ml 料酒","100 ml 水"]}]},{"text":"操作","content":[{"type":"list","items":["茄子削皮、横着切成两段","蒸 5 分钟","纵向切开，不要切断，在两边切面各划 2~3 刀至可以摊平","煎至两面金黄","往茄子上浇蒲烧汁至没过 1/2 茄子高度","煎至背面上色，翻面","同时收汁，若无法收汁可以加入水淀粉（生粉和水的比例在 1:4 到 1:10 根据收汁情况而定）","把剩下的蒲烧汁浇在茄子上","出锅，一份茄子烧蒲烧汁就烧好了"]}]},{"text":"附加内容","content":[{"type":"list","items":["这个蒲焼き其实很中国，日式的蒲烧其实是烤的。","灵魂其实在于蒲烧汁？也可以买现成的蒲烧汁。","如果觉得腻可以在装盘后撒点切成 2~5 mm 的小葱，颜色搭配上也能不那么单调。","炒茄子（鱼香茄子、酱爆茄子）墙裂推荐浙茄，细长所以切成滚刀块刚刚好，皮很嫩不像这里需要去皮，茄子的味道适中。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒲烧茄子是一道咸甜交织、口感软糯的家常菜，借鉴日式蒲烧风味却用中式煎烧手法烹制。茄子富含膳食纤维和多种维生素，有助于清热活血。难度适中，对新手稍需耐心，预计制作时长约 30 分钟。"],"title":"蒲烧茄子的做法"} +{"no":347,"id":"bf017bdadf3849e8df6a57e43a658939","name":"虎皮青椒","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青椒","大蒜","白糖（灵魂）","醋","生抽","盐","砵或者有一定深度的碗"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["青椒 5 个，长度在 10-15cm 的最为合适","大蒜 2-3 瓣","油 20ml","白糖 15g","生抽 15ml","香醋 15ml","盐 4g"]}]},{"text":"操作","content":[{"type":"list","items":["去掉青椒蒂，用自来水冲洗干净。","青椒切长片，平均一个青椒纵向切成 3-4 片即可。","大蒜去皮，切成碎末，体积在 2mm x 2mm x 2mm 即可。","`调料 1`：拿一个小碗倒入 20ml 油，将大蒜末放入其中。","`调料 2`：白糖、生抽、醋、盐全部倒入砵（碗）等容器，搅拌。","将 `调料 1` 倒入锅中，开火加热 5 成放入青椒，青椒片不要叠在一起，单独成片放置锅中。","用锅铲不停的按压青椒，合适的时候翻面。","翻炒约 2 分钟，待青椒表皮出现褶皱时，倒入 `调料 2`。","加大火候继续翻炒 30s 后即可出锅盛入盘中。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。",{"type":"image","text":"虎皮青椒","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/73a67a56ef62600cf1fa54e4ece0e66b.jpg"}]}],"desc":["虎皮青椒是一道家常小菜，外皮微焦起皱，口感软嫩带脆，咸鲜中透着酸甜，十分开胃下饭。青椒富含维生素 C 和膳食纤维，有助于增强免疫力、促进消化。制作过程简单明了，只需掌握按压和火候，对新手也比较友好，一般约 15 分钟就能完成。"],"title":"虎皮青椒的做法"} +{"no":348,"id":"fa47a06ac40f180d4b23a147782e2609","name":"蚝油三鲜菇","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["香菇","蟹味菇","白玉菇","小米辣","菜椒","食用油","盐","料酒","淀粉","生抽","鸡精","香葱","姜末","蚝油","西蓝花"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜香菇 2 朵","蟹味菇 30 g","白玉菇 30 g","小米辣 1 根","菜椒 0.5 颗","食用油 10 ml","食用盐 5 g","料酒 2 ml","淀粉 10 g","生抽 10 ml","鸡精 3 g","香葱 0.5 根","姜末 1 粒","蚝油 5 ml","开水 350 ml","西蓝花 100 g"]}]},{"text":"操作","content":[{"type":"list","items":["蟹味菇、白玉菇 去掉根部泥土，掰散菌朵","香菇切片（每片厚度 0.5-1 cm，厚点相对薄点更有嚼劲）","生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）备用","水开，放入西蓝花，清水煮 3 分钟，放入碗中备用","洗锅烧开水，加入 5 g 食用盐，倒入蟹味菇、白玉菇、香菇，水煮 1 分钟","1 分钟后，捞出沥干水分","起锅烧油，待油开始冒小泡，放入姜末、小米辣、菜椒 煸炒 30 S","倒入三鲜菇，然后依次倒入生抽、蚝油、鸡精，翻炒均匀后，倒入水淀粉","中火烧干汁，加入料酒、葱花 出锅","摆上西蓝花"]},{"type":"image","text":"蚝油三鲜菇-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/ba1ebf37ed4dea6edabd0d865efe7c5d.jpeg"},{"type":"image","text":"蚝油三鲜菇-预览图-2","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/3d50d4e22ba49de79d30a382dfcb0b3b.jpeg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蚝油三鲜菇是一道鲜美滑嫩的家常快手菜，菌菇吸饱蚝油酱汁，口感软滑有嚼劲，带着微微辣意，清爽不腻。富含植物蛋白、膳食纤维和多种维生素，搭配西蓝花营养均衡。制作简单，新手也能轻松掌握，从备料到出锅仅需 大约 15 分钟。"],"title":"蚝油三鲜菇的做法"} +{"no":349,"id":"a4c72f21f7180695ba4d401b5dcce282","name":"蚝油生菜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["生菜","蚝油","大蒜","生抽","盐","白糖","食用油"]}]},{"text":"计算","content":["这道菜分量和在川菜馆点的标准分量一样",{"type":"list","items":["生菜 1 棵( 200 g ± 50 )","蚝油 6-8 ml","大蒜 4-5 瓣（做成蒜泥或切碎）","生抽 6 ml","盐 0.5 g","白糖 1 g","食用油 5-8 ml"]}]},{"text":"操作","content":[{"type":"list","items":["生菜洗净并去掉烂菜叶。","热锅，先放 1 L 清水（凉），然后在锅内放入 2 ml - 3 ml 食用油和 0.5 g 盐，等待锅中的水煮沸。",["水沸后，放入生菜，将",{"type":"strong","text":"每一片"},"生菜叶都焯水 10 s。"],"捞出生菜，控干水份，摆盘 。","调汁：将生抽 10 ml 、蚝油 6-8 ml 、盐 0.5 g 、 白糖 1 g 放入碗中调匀，并加入 10-15 ml 清水（凉）搅拌均匀。","再开火，热锅，放入食用油 5-8 ml，油热放入蒜泥。","等待有蒜香飘出，倒入调好的汁，煮沸即可，立马关火。",["将锅中的汤汁均匀地",{"type":"strong","text":"浇"},"在生菜上。"]]}]},{"text":"附加内容","content":["这道菜富含维生素，做法简单，尝起来爽口又不上火。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蚝油生菜是一道爽口鲜香的家常菜，脆嫩的生菜淋上蒜香蚝油汁，咸中带甜，属于粤菜和川菜馆都很常见的快手素菜。富含维生素和膳食纤维，有助于促进消化。做法对新手非常友好，从洗菜到出锅大约只需 15 分钟即可完成。"],"title":"蚝油生菜的做法"} +{"no":350,"id":"1b937ab56a83006dad391c8310c46703","name":"西红柿炒鸡蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","鸡蛋","食用油","盐","糖（可选）","葱花（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["西红柿 = 1 个（约 180g） * 份数","鸡蛋 = 1.5 个 * 份数，向上取整","食用油 = 4ml * 鸡蛋/个","盐 = 1.5-2g * 份数","糖 = 0-2g * 份数","葱花 = 0-10g * 份数"]}]},{"text":"操作","content":[{"type":"list","items":["西红柿洗净","可选：去掉西红柿的外表皮","开水烫表皮，然后将西红柿放入冷水，剥去外皮","西红柿去蒂，切成边长不超过 4cm 的小块，即为 `西红柿块`","将鸡蛋打入碗中，加入 `1g * 份数` 的盐，搅匀，即为 `鸡蛋液`","可以考虑向鸡蛋中加入 1ml 醋，这可以去除腥味，令鸡蛋更蓬松","热锅，加入食用油","油热后，倒入 `鸡蛋液`。翻炒至鸡蛋结为固体且颜色微微发黄，即为 `半熟鸡蛋`","关火。将 `半熟鸡蛋` 盛盘，重新开火","注意：不要洗锅","加入 `西红柿块`，锅铲拍打并翻炒 20 秒，或至西红柿软烂","向锅中加入 `半熟鸡蛋`，翻炒均匀","可以考虑加入 10ml 番茄酱和 50ml 清水，增加汤汁","可以额外加入一些其它熟肉和材料","加入剩余的盐、糖（可选，如果倾向于甜味版本）、葱花（可选），翻炒均匀","关火，盛盘"]}]},{"text":"附加内容","content":["这道菜根据不同的口味偏好，存在诸多版本，包括且不限于：",{"type":"list","items":["快速做法：","直接在有`半熟鸡蛋`的锅中加入 `西红柿块`，与鸡蛋一起翻炒直至西红柿软烂","继续 第 10 步","加入盐 改为 “加入两滴生抽”"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道酸甜开胃的家常菜肴，嫩滑的鸡蛋裹着软烂多汁的西红柿，是中国家庭餐桌上的经典味道。鸡蛋提供优质蛋白质，西红柿富含维生素 C 和番茄红素，营养均衡好吸收。步骤简单，原材料易得，特别适合厨房新手入门，从头备菜到盛盘出锅大约只需 15 分钟。"],"title":"西红柿炒鸡蛋的做法"} +{"no":351,"id":"9e43fcf8b7ff45654012038232845dc8","name":"西红柿豆腐汤羹","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西红柿","鸡蛋","豆腐","食用油","盐","淀粉","鸡精","香葱","姜","开水"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["西红柿 1 个","鸡蛋 1 个","豆腐 100 g","食用油 5 ml","盐 2 g","淀粉 5 g","鸡精 2 g","香葱 0.5 根","姜 1 片","开水 350 ml"]}]},{"text":"操作","content":[{"type":"list","items":["西红柿切成小丁、鸡蛋打入碗中搅拌、豆腐切块备用","起锅烧油，放入姜片 5 S 后倒入入西红柿翻炒 30 S","锅中加入开水，汤水烧开，60 S 后到入鸡蛋液、豆腐块","汤水重新烧开后，加入水淀粉，沿一个方向搅拌 2 圈","加入鸡精、盐、香葱，30 S 后起锅"]},{"type":"image","text":"西红柿豆腐汤羹-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/198920521336452a70dd60d0c7376aae.jpeg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道清淡鲜美的家常汤羹，酸甜开胃，口感嫩滑。西红柿富含维生素 C 和番茄红素，搭配鸡蛋与豆腐，能补充优质蛋白，营养均衡易吸收。做法简单，只需切配翻炒和煮制，新手也能轻松掌握，从准备到出锅大约 15 分钟即可完成。"],"title":"西红柿豆腐汤羹的做法"} +{"no":352,"id":"78fc9c1d7a9149795cb18f7ec325d009","name":"西葫芦炒鸡蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["西葫芦","鸡蛋","西红柿（可选）","食用盐","食用油"]}]},{"text":"计算","content":["按照 2 人的份量：",{"type":"list","items":["西葫芦 500g","西红柿 100g","鸡蛋 3 个","食用油 10-20ml","食用盐 6g"]}]},{"text":"操作","content":[{"type":"list","items":["西红柿洗净，切成小块，备用","西葫芦洗净，切成边长约为 4cm 的菱形，备用","打三个鸡蛋到碗里，打散搅匀，备用","热锅，锅内放入 5ml - 10ml 食用油","倒入鸡蛋，保持翻炒至鸡蛋成固体，用锅铲分成小块后盛到碗里，备用","锅内放入 5ml - 10ml 食用油，倒入西红柿，炒至变软",["倒入西葫芦一起翻炒均匀，放入 6g 食用盐，将火调小然后",{"type":"strong","text":"等待 4 - 5 分钟"}],"倒入备用的鸡蛋，中火翻炒 15 秒","关火，盛盘"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"西葫芦炒鸡蛋","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/d0879b9a947873fe36d56f96ff7171dc.jpeg"},"西葫芦炒鸡蛋是一道清爽可口的家常快手菜，西葫芦软嫩多汁、鸡蛋鲜香松软，加入西红柿后更添酸甜风味，十分下饭。鸡蛋提供优质蛋白质和卵磷脂，西葫芦含有丰富的维生素 C 和膳食纤维，搭配食用营养均衡。制作过程简单，对新手非常友好，从备料到出锅一般初学者只需 15 分钟即可完成。"],"title":"西葫芦炒鸡蛋的做法"} +{"no":353,"id":"05478ea1270c9303667a123927e9e51a","name":"话梅煮毛豆","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["毛豆","话梅","食用盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["毛豆 300 g","话梅 6 颗","食用盐 2 g"]}]},{"text":"操作","content":[{"type":"list","items":["清水加入食用盐，毛豆浸泡 15 分钟","加入开水，倒入毛豆、话梅，水煮 20-30 分钟","起锅开吃"]},{"type":"image","text":"话梅煮毛豆-预览图-1","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/cd752468719a41f6c54bdf20a010dd6c.jpeg"}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["话梅煮毛豆是一道酸甜开胃的家常小菜，口感清爽软糯，带有梅子的自然果香。毛豆富含植物蛋白和膳食纤维，有助于补充能量、促进消化。做法非常简单，新手也能轻松上手，全程只需 35 到 45 分钟即可完成。"],"title":"话梅煮毛豆的做法"} +{"no":354,"id":"9726c99287ae8458b824358869905440","name":"酸辣土豆丝","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["土豆","大蒜","青椒","红椒","干辣椒","葱","生抽","陈醋","盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["土豆 240g（越细越长更好）","大蒜 4 瓣","青椒 0.5 个","红椒 0.5 个","干辣椒 3 个","葱 1 根","生抽 5ml","陈醋 10ml","盐 2g","食用油 10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["土豆去皮、切丝（或用刨丝器）。","切好的土豆丝用清水清洗，去除多余的淀粉，然后对土豆丝焯水 10 秒。沥干，备用。","葱切成葱花；大蒜拍碎切成蒜末（分为两等份备用）；干辣椒切小段；青红椒切丝。","热锅，小火热油，下入一半的葱花（葱白部分）、一半的蒜末和干辣椒爆香。","加入青红椒翻炒几下，加入土豆丝翻炒至变色。","加 5ml 生抽，10ml 陈醋，倒入剩下的一半蒜末和 2g 盐快速翻炒均匀。","出锅前撒上剩余的葱花，翻匀即可装盘。"]}]},{"text":"附加内容","content":[{"type":"list","items":["清洗土豆丝淀粉一定要去干净，不然会全黏在一起","加入蒜末、盐后应尽快出锅，保留蒜香以及避免破坏口感。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["酸辣开胃的经典家常菜，口感脆爽，色泽鲜亮，属于大众喜爱的快手小炒。土豆提供碳水化合物和钾元素，辣椒富含维生素 C，有助于增进食欲。操作步骤简单明了，对新手十分友好，从备料到出锅大约只需 20 分钟。"],"title":"酸辣土豆丝的做法"} +{"no":355,"id":"0856952afae320ac6e59c4d922936786","name":"金针菇日本豆腐煲","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["金针菇","日本豆腐（玉子豆腐）","小米椒","生抽","蚝油","盐","糖","食用油"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["金针菇 1-2 把","豆腐 2 袋","小米椒 3-5 根，切碎","蒜 2-3 瓣","生抽 15ml","蚝油 5ml","老抽 3ml","糖 3g","食用油 10-15ml"]}]},{"text":"操作","content":[{"type":"list","items":["豆腐切片，小火煎到两面金黄出锅备用。","切蒜成蒜末；将生抽，蚝油，老抽，糖，100ml 水调汁备用。","热锅放油，油热放小米椒、蒜末爆香，先放金针菇，炒软，把煎好的豆腐平铺在金针菇上，倒入#2 配好的料汁，焖 5 分钟，大火收汁。"]}]},{"text":"附加内容","content":[{"type":"list","items":["金针菇一定要先炒软","豆腐尽量不要翻炒，容易碎"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["金针菇日本豆腐煲是一道酱香浓郁的家常下饭菜，豆腐外焦里嫩，金针菇爽滑入味。金针菇富含氨基酸和膳食纤维，日本豆腐提供优质蛋白，营养开胃。这道菜步骤简单，新手也能轻松掌握，从备菜到出锅大约需要 30 分钟。"],"title":"金针菇日本豆腐煲的做法"} +{"no":356,"id":"24db9ed0239088862f329f490ada5537","name":"金钱蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","线椒","小米辣","豆瓣酱","蒜","小葱","玉米淀粉（可选）","食用油","生抽","蚝油","糖"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：",{"type":"list","items":["鸡蛋 5 个","玉米淀粉 40 g","食用油 20-35 ml","线椒 15 g","小米辣 6-15 g（约 2-5 个）","豆瓣酱 15 ml","蒜 10 g（约 2-3 瓣）","小葱 3 g（约 1-2 根）","生抽 15 ml","蚝油 15 ml","糖 5 g"]}]},{"text":"操作","content":[{"type":"list","items":["鸡蛋冷水下锅，大火煮开转小火煮 8 分钟","用自来水冲凉，方便剥皮","蒜切沫（粒径不大于 1 mm），线椒和小米辣切小粒（约 2-3 mm）","每个熟鸡蛋沿短轴切成体积类似的 4 份","如果打算沾淀粉，每片鸡蛋粘上淀粉，抖掉多余的淀粉","锅内放入 25 ml 油（如果不沾淀粉，放 20 ml），放入熟鸡蛋片","煎至微焦黄后，补 10 ml 油（如果不沾淀粉，补 10 ml），翻面","第二面微黄后，加入线椒、小米辣、蒜末煎制约一分钟，翻面","接着加豆瓣酱煎制约几十秒，翻面","生抽、耗油、糖调成汁，轻轻颠锅后即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["原汁原味的做法建议放 15 g，不能吃辣的减少到 6 g，还可以剔除辣椒籽","推荐使用不粘锅，使用不粘锅时初次放油可以减少 5 ml","应确保鸡蛋剥皮时已经完全凝固","不宜过度翻炒，容易散",["参考资料：",{"type":"link","text":"【步骤图】湘菜馆-金钱蛋的做法_湘菜馆-金钱蛋的做法步骤_家常菜_下厨房","href":"https://www.xiachufang.com/recipe/107161729/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["金钱蛋是一道外焦里嫩、咸香微辣的湘味家常菜，煎至金黄的蛋片形似铜钱，寓意吉祥。鸡蛋与青红椒搭配，富含优质蛋白质和多种维生素，营养均衡。制作难度中等，新手稍加练习也能掌握，全程约需 30 分钟即可完成下饭菜。"],"title":"金钱蛋的做法"} +{"no":357,"id":"b508e559d01f10637ec8fc85362ab0e8","name":"陕北熬豆角","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["豆角","土豆","西红柿","螺丝椒（可选）","盐","生抽","五香粉","蚝油","葱","姜","蒜"]}]},{"text":"计算","content":["注意，受食材个体影响，本菜谱为 2 人份菜谱",{"type":"list","items":["豆角 300g * 2 人","土豆 1 个 * 2 人","西红柿 1 个 * 2 人","螺丝椒（可选）2 个 * 2 人","盐 6g * 2 人","生抽 6ml * 2 人","五香粉 3g * 2 人","蚝油 6ml * 2 人","葱 3 圈","姜 2g","蒜 2 颗","香菜碎（可选）根据口味加"]}]},{"text":"操作","content":[{"type":"list","items":["葱切花，蒜切沫，姜切丝，备用。",["豆角去筋，切",{"type":"em","text":"2-10cm"},"小段，备用。"],["土豆去皮，切",{"type":"em","text":"1cm³"},"小块，备用。"],["西红柿去皮，切",{"type":"em","text":"1cm³"},"小块，备用。"],["辣椒去仔，切",{"type":"em","text":"0.15cm 宽"},"条，备用。"],"起锅烧油(10ml - 15ml)，冒烟后放入葱姜蒜，翻炒至闻到葱姜蒜香味；","加入豆角，翻炒至变色（青绿色变为翠绿色）；","加入土豆块，翻炒 30s；",["加入热水（水面刚刚漫过菜），盖上锅盖熬至土豆",{"type":"em","text":"变软"},"（可以用筷子确认）；"],"加入西红柿块，加入盐，生抽，蚝油，五香粉，辣椒，熬至西红柿成汁（注意搅拌，防止糊锅）；","加入香菜碎，出锅。"]}]},{"text":"附加内容","content":[{"type":"list","items":["加入西红柿后开始继续熬制后，需要偶尔翻搅防止糊底"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道西北农家风味的炖菜，豆角绵软、土豆沙糯、番茄汤汁浓郁，酸香开胃。富含膳食纤维、维生素和碳水化合物，营养均衡。做法极其简单，食材用量可随喜好调整，几乎没有失败的可能，对新手特别友好。从备料到出锅，大约只需 30 分钟。"],"title":"陕北熬豆角的做法"} +{"no":358,"id":"80a49a82ab5099796ee5ea3fab4ca66e","name":"雷椒皮蛋","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["皮蛋","长条青椒（有些叫线椒，后面介绍以“青椒”代替）","葱","蒜","小米辣(可选）","食用油","生抽","陈醋","白糖","香油","深一点的小铁盆"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["皮蛋 2 个","青椒 4 根 （长 10-15cm，宽 2-4cm）","葱 （大约 10cm 即可，葱绿最佳）","蒜 3-4 瓣","食用油 10-20ml","生抽 15-20ml","陈醋 15-20ml","白糖 6-10g","香油 5-7ml","小米辣 3-4 颗"]}]},{"text":"操作","content":[{"type":"list","items":["青椒清洗，去除根部，侧面切开，去除内部的子后在案板压平，备用（一定要去除青椒子，否则会在锅里炸开）","葱切成半厘米小段，备用","蒜去皮，切成碎末，备用","皮蛋去皮，备用","小米辣，切成 5-10mm 的小段，备用","热锅，锅内放入 10ml - 20ml 食用油","放入全部青椒，改小火保持锅子温度，煎至青椒变软（可以用筷子试一下，插入即透即可）","关火，将皮蛋和青椒放入小铁盆中","方法 1： 有擀面杖且砸东西不会吵到邻居：用擀面杖的一头在小盆中砸击皮蛋和青椒，至皮蛋与青椒混合（选项）","方法 2：将青椒用手撕开，撕成大约半厘米的条状，用叉子将皮蛋压碎（选项）","小米辣","倒入生抽，陈醋，白糖，香油，以及其他未使用的备用食材","均匀搅拌"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["雷椒皮蛋是一道卖相朴实但风味十足的家常凉菜，青椒的焦香与皮蛋的醇滑交融，酸辣开胃，尤其适合夏日佐餐。皮蛋富含蛋白质和矿物质，青椒提供丰富的维生素 C，大蒜则有助增进食欲。整道菜操作简单，新手也能轻松驾驭，从备料到完成大约只需 15 分钟。"],"title":"雷椒皮蛋的做法"} +{"no":359,"id":"112ce576cd746563fc0c6137efa74d16","name":"鸡蛋火腿炒黄瓜","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["黄瓜","鸡蛋","火腿肠","盐","生抽","红尖椒（可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["黄瓜 1 根（约 200g）","鸡蛋 2 个","火腿肠 1 根（约 40g）","红尖椒 1 个（可选）","食用油 10ml","生抽 3ml","盐 2g"]}]},{"text":"操作","content":[{"type":"list","items":["黄瓜洗净，切半圆形片，备用","火腿切半圆形片，备用","红尖椒（可选）切碎，备用","将鸡蛋打入碗中，搅匀，即为 `鸡蛋液`","热锅里倒 5ml 食用油","油热后转小火，倒入打散的`鸡蛋液`，用筷子划散，翻炒至鸡蛋结为固体且颜色微微发黄，即为 `半熟鸡蛋`，盛出备用",[{"type":"strong","text":"不用洗锅"},"，往锅内倒入 5ml 食用油，倒入黄瓜片大火",{"type":"strong","text":"翻炒 1 分钟"}],"把 `半熟鸡蛋` 倒入锅中，调入 2g 盐、3ml 生抽，立刻倒入火腿片和辣椒碎（可选）翻炒均匀","关火，盛盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["火腿是咸的，要在调味后才加入，这样不会让火腿也沾上盐"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道清爽快手的家常小炒，咸鲜适口，黄瓜脆嫩、鸡蛋软滑、火腿增香，属于大众化的中式家常菜。鸡蛋提供优质蛋白，黄瓜富含维生素和水分，火腿补充风味，整体营养均衡。烹饪步骤简单明了，难度很低，对厨房新手非常友好。从备菜到出锅，全程只需约 10 分钟。"],"title":"鸡蛋火腿炒黄瓜的做法"} +{"no":360,"id":"506e4cdc3aa25ac98b8ca67391635148","name":"微波炉鸡蛋羹","category":"vegetable_dish","detail":[{"text":"原料和工具","content":["每次制作可以最多制作三份。超过 3 人需要的情况下，需要分多次制作。",{"type":"list","items":["鸡蛋","水"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["鸡蛋 2 个 * 份数","水 200ml * 份数","虾皮 10 个 * 份数（可选）","葱 5g *份数（可选）","盐 3g * 份数","酱油（可选）","芝麻油（香油） 1ml（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["将鸡蛋打入可使用微波炉加热的陶瓷碗中，使用筷子将其打散。","加入水和盐，搅拌均匀。","将虾皮放入碗中，搅拌均匀，保证所有虾皮不会堆积在一起。","葱切碎至边长 0.6±3mm 状，放入碗中搅拌均匀。","将此碗及内容物放入微波炉中，容器表面覆盖保鲜膜或以可微波瓷盘加盖（注意：不得密封，必须留有涨缩量）加热 2 分钟(500W)。","小心地取下保鲜膜或其他覆盖物，然后继续加热 2 分钟。","若微波炉不带旋转式加热盘，将碗缓慢的水平旋转 180 度，以确保内容物加热均匀。","放入芝麻油。","小心地从微波炉中拿出碗（真的很烫）。","如果选择放入酱油，则确保酱油在鸡蛋羹表面流动后能以最薄的形式沾满鸡蛋羹表面即可。","开心的享受鸡蛋羹"]}]},{"text":"附加内容","content":[{"type":"list","items":["鸡蛋 1 个约为 50±5g。若使用其他品种蛋品可按比例增减水量。","一定要确保将鸡蛋打散，否则可能会发生轻度鸡蛋爆炸。","鸡蛋和水不能超过碗容量的 2/3，否则可能发生溢出。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"微波炉鸡蛋羹","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/e4a1c2b0b06390c48320c4c5802bb15a.jpg"},"微波炉鸡蛋羹是一道简单快手的家常蒸蛋，口感嫩滑细腻，尤其适合作为夜宵或快速加餐。鸡蛋富含优质蛋白质和多种维生素，能为身体提供必要营养，虾皮还补充了钙质。这道菜对新手非常友好，无需掌握火候技巧，从打蛋调味到出炉，全程仅需约 10 分钟即可完成。"],"title":"微波炉鸡蛋羹的做法"} +{"no":361,"id":"7e00ba257f5cd69bb9675aa3a6df0e6c","name":"蒸箱鸡蛋羹","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","食用盐","食用油","生抽（可选）","蒸箱"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["鸡蛋 1 个","食用盐 1g","食用油 5ml","生抽 / 味极鲜 6ml（可选调味）"]}]},{"text":"操作","content":[{"type":"list","items":["一个鸡蛋放入碗中打散","向碗中加入鸡蛋体积 1.0-1.5 倍 60 度纯净水，并且搅拌均匀","正确范围内水越少弹，水越多越嫩","注意：超出范围后，水越少会口感变得太弹，水越多会变得太稀","加入食用盐 1g","盐起到了重要的增加底味和凝固作用","加入食用油 5ml","过滤蛋液，去掉蛋液中的浮沫（可选，不过滤蒸出来的蛋会有气泡导致不好看）","确认蒸箱的水源已经补充至足够（若不确定，可把水槽补满）","将已经完全搅拌均匀的鸡蛋液碗放入蒸箱",["调节至",{"type":"strong","text":"100摄氏度"},"蒸 ",{"type":"strong","text":"10 分钟"}],"打开蒸箱 （注意：蒸箱在开启时会有蒸气瞬间喷出，注意缓慢开启）","出锅（可加入生抽调味）","享用"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这是一道利用蒸箱快速制作的嫩滑家常蛋羹，口感可调，水少则弹、水多则嫩。富含优质蛋白质和多种营养素，易于消化吸收。难度适中，新手稍加注意即可掌握，从准备到出锅大约只需 15 分钟。"],"title":"蒸箱鸡蛋羹的做法"} +{"no":362,"id":"d2ffc321468e7795921638af3470625b","name":"鸡蛋羹","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","食用盐","香油","生抽 / 味极鲜","白醋（可选）","藤椒油（可选）"]}]},{"text":"计算","content":["按照 1 人的份量：",{"type":"list","items":["鸡蛋 2 个","食用盐 3g","香油（或芝麻油） 2-4ml","生抽 / 味极鲜 8ml","白醋（或料酒） 2ml（可选）"]}]},{"text":"操作","content":[{"type":"list","items":["两个鸡蛋放入碗中打散","加入食用盐 3g","盐起到了重要的增加底味和凝固作用","加入 2ml 白醋，去除鸡蛋的腥味（可选）","加入米醋也行，但米醋的颜色会使鸡蛋微微发黑","还可以加入料酒，同样具有去腥的作用，且没有醋的酸味","向碗中加入鸡蛋体积 1-1.5 倍的 70 度纯净水，并且搅拌均匀","1 倍的水鸡蛋更弹，1.5 倍的水鸡蛋更嫩","过滤蛋液，去掉蛋液中的浮沫（可选，不过滤蒸出来的蛋会有气泡导致不好看）","向任意一口锅中加入 50ml 清水，水烧开后，放入盛有鸡蛋液的碗","蒸碗要盖上一个盖子，倒扣一个有凹槽的铁碟子，或者使用保鲜膜来减少水汽进入，这是为了避免其变成蜂窝状","蒸煮步骤（二选一）",["开",{"type":"strong","text":"中火"},"蒸",{"type":"strong","text":"10 分钟"},", 10 分钟之后关火再闷上",{"type":"strong","text":"5 分钟"},"。"],["开",{"type":"strong","text":"大火"},"蒸",{"type":"strong","text":"5 分钟"},"，要保持锅中水一直处于沸腾状态，否则要延长时间。每隔",{"type":"strong","text":"2 分钟"},"开盖一次释放水蒸气，开盖过晚蛋羹容易变成蜂窝状；开盖太早/频繁蒸的时间需要久一些。"],"如何判断已经熟了？","晃动碗，蛋羹不再处于液体状态，拥有类似果冻的 Q 弹状态即可出锅。","出锅","加入香油和生抽即可享用","也可用藤椒油代替香油，增加麻爽口感"]}]},{"text":"附加内容","content":["上面介绍的是基础水蒸蛋做法，可以在此基础上派生，添加诸如火腿肠、肉馅、虾皮等材料，丰富鸡蛋羹的口感。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鸡蛋羹成品","href":"cloud://cloud1-d8gztsrtl7de4ef5e.636c-cloud1-d8gztsrtl7de4ef5e-1255404841/cookbook/578d347ce811ce88753bc65d9943441b.jpg"},"这道菜是一道简单快手的家常蒸菜，口感嫩滑如果冻，咸鲜适口，常作为早餐或配餐出现在各地餐桌。鸡蛋提供优质蛋白质和卵磷脂，易于消化吸收。对新手十分友好，只需简单几步就能蒸出平整细腻的蛋羹，全程大约需要 15 分钟。"],"title":"鸡蛋羹的做法"} +{"no":363,"id":"c5c97d8430d5fabb73754c46e4f6d3b7","name":"鸡蛋花","category":"vegetable_dish","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鸡蛋","白糖 （可选，制作甜口）","食盐 （可选，制作咸口）","搅拌器 （可选）"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{"type":"list","items":["鸡蛋 1 个 （去壳后约 50 g）","沸水 100 - 150 ml","白糖 5 - 10 g （如制作甜口）","食盐 1 - 2 g （如制作咸口）"]}]},{"text":"操作","content":[{"type":"list","items":["将鸡蛋打入碗中。","使用筷子或搅拌器，顺着一个方向搅打蛋液，直至蛋清与蛋黄完全混合均匀，颜色一致。（此过程约需 1 - 2 分钟）","将糖或盐等调味料加入蛋液中，略微搅匀。","准备刚烧开的、100 ℃ 的沸水。",[{"type":"strong","text":"一边用筷子快速搅拌碗中的蛋液，一边将沸水以细流状冲入蛋液中"},"。确保沸水与蛋液充分混合。"],"持续搅拌片刻，直至蛋液被完全烫熟，形成均匀的淡黄色蛋花。"]}]},{"text":"附加内容","content":[{"type":"list","items":["为了防止生鸡蛋中可能含有的沙门氏菌，建议使用刚烧开的、100 ℃ 的滚水，瞬间将鸡蛋液完全烫熟。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["一道简单易做的家常食疗汤饮，有甜咸两种风味，口感柔滑嫩爽，属于民间润喉小方。富含优质蛋白质和卵磷脂，易于消化吸收，可缓解喉咙干痒不适。制作极简单，初学者看一遍就能上手，从烧水到完成大约只需 5 分钟。"],"title":"鸡蛋花的做法"} \ No newline at end of file diff --git a/miniprogram/app.js b/miniprogram/app.js index 2e232ba..8436dfd 100644 --- a/miniprogram/app.js +++ b/miniprogram/app.js @@ -1,11 +1,20 @@ +import { post } from './utils/request'; App({ onLaunch() { - wx.cloud.init({ - env: "" - }); const updateManager = wx.getUpdateManager() + wx.cloud.init() + // wx.login({ + // success: ({ code }) => { + // post('miniprogram/login', { code }).then(data => { + // wx.setStorageSync('token', data.key) + // }).catch(err => { + // console.error(err); + // }) + // }, + // }) + updateManager.onCheckForUpdate(function (res) { // console.log(res.hasUpdate) }) diff --git a/miniprogram/app.json b/miniprogram/app.json index 0f308c7..70943fd 100644 --- a/miniprogram/app.json +++ b/miniprogram/app.json @@ -1,34 +1,37 @@ { "pages": [ "pages/index/index", - "pages/kitchen/index", + "pages/stock/index", "pages/detail/index", "pages/my/index", "pages/myStarred/index", "pages/changelog/index", "pages/changelog/detail", - "pages/learn/index", - "pages/learn/detail", - "pages/search/index" + "pages/search/index", + "pages/ai-cook/index", + "pages/stock-edit/index", + "pages/stock-list/index", + "pages/user-info/index" ], "tabBar": { "custom": true, "color": "#000", "selectedColor": "#000", "backgroundColor": "#fff", - "list": [{ - "pagePath": "pages/index/index", - "text": "首页" - }, { - "pagePath": "pages/learn/index", - "text": "技巧" - }, { - "pagePath": "pages/kitchen/index", - "text": "表情" - }, { - "pagePath": "pages/my/index", - "text": "我的" - }] + "list": [ + { + "pagePath": "pages/index/index", + "text": "首页" + }, + { + "pagePath": "pages/stock/index", + "text": "仓储" + }, + { + "pagePath": "pages/my/index", + "text": "我的" + } + ] }, "window": { "backgroundColor": "#f6f6f6", @@ -41,18 +44,20 @@ "usingComponents": { "list": "./components/pull-down-list/index", "t-button": "tdesign-miniprogram/button/button", - "t-button-group": "tdesign-miniprogram/button-group/button-group", "t-cell": "tdesign-miniprogram/cell/cell", + "t-cell-group": "tdesign-miniprogram/cell-group/cell-group", "t-count-down": "tdesign-miniprogram/count-down/count-down", "t-dialog": "tdesign-miniprogram/dialog/dialog", "t-empty": "tdesign-miniprogram/empty/empty", "t-icon": "tdesign-miniprogram/icon/icon", + "t-input": "tdesign-miniprogram/input/input", "t-toast": "tdesign-miniprogram/toast/toast", "t-tag": "tdesign-miniprogram/tag/tag", "t-tab-bar": "tdesign-miniprogram/tab-bar/tab-bar", - "t-tab-bar-item": "tdesign-miniprogram/tab-bar/tab-bar-item", + "t-date-time-picker": "tdesign-miniprogram/date-time-picker/date-time-picker", + "t-tab-bar-item": "tdesign-miniprogram/tab-bar-item/tab-bar-item", "t-tabs": "tdesign-miniprogram/tabs/tabs", - "t-tab-panel": "tdesign-miniprogram/tabs/tab-panel", + "t-tab-panel": "tdesign-miniprogram/tab-panel/tab-panel", "t-loading": "tdesign-miniprogram/loading/loading", "t-message": "tdesign-miniprogram/message/message", "t-navbar": "tdesign-miniprogram/navbar/navbar", @@ -60,7 +65,10 @@ "t-switch": "tdesign-miniprogram/switch/switch", "t-popup": "tdesign-miniprogram/popup/popup", "t-image": "tdesign-miniprogram/image/image", + "t-notice-bar": "tdesign-miniprogram/notice-bar/notice-bar", + "t-upload": "tdesign-miniprogram/upload/upload", + "t-avatar": "tdesign-miniprogram/avatar/avatar", "t-steps": "tdesign-miniprogram/steps/steps", - "t-step": "tdesign-miniprogram/steps/step-item" + "t-step": "tdesign-miniprogram/step-item/step-item" } } \ No newline at end of file diff --git a/miniprogram/components/standard-info/index.js b/miniprogram/components/standard-info/index.js new file mode 100644 index 0000000..cbd41f7 --- /dev/null +++ b/miniprogram/components/standard-info/index.js @@ -0,0 +1,178 @@ +let videoAd = null + +Component({ + properties: { + barcode: String, + }, + + data: { + loading: false, + done: false, + quota: 0, + info: {}, + hasResult: false, + init: true, + noResult: false, + picFailed: false, + fixingPic: false, + }, + + lifetimes: { + attached() { + if (wx.createRewardedVideoAd) { + videoAd = wx.createRewardedVideoAd({ + adUnitId: 'adunit-a013eebf1c0ae3cf' + }) + videoAd.onLoad(() => {}) + videoAd.onError((err) => { + console.error('激励视频光告加载失败', err) + }) + videoAd.onClose((res) => {}) + } + }, + async ready() { + // 先尝试自动获取（保存过该条码的用户免费） + try { + const { result } = await wx.cloud.callFunction({ + name: 'barcode', + data: { action: 'fetch', barcode: this.data.barcode } + }); + if (result && result.code === 0) { + this.setData({ hasResult: true, info: result.data, init: false }); + this.triggerEvent('dataready', { data: result.data }); + return; + } + } catch (err) { + console.error('自动获取条码失败:', err); + } + // 兜底：展示配额UI让用户手动获取 + this.setData({ hasResult: false, init: false }); + this.getQuota(); + } + }, + + methods: { + onImageError() { + this.setData({ picFailed: true }); + }, + + async retryImage() { + this.setData({ fixingPic: true }); + try { + const { result } = await wx.cloud.callFunction({ + name: 'barcode', + data: { action: 'fixImage', barcode: this.data.info.barcode }, + }); + if (result && result.code === 0 && result.data && result.data.pic) { + this.setData({ + 'info.pic': result.data.pic, + picFailed: false, + fixingPic: false, + }); + this.triggerEvent('dataready', { data: this.data.info }); + wx.showToast({ title: '图片已修复', icon: 'success' }); + } else { + wx.showToast({ title: '修复失败', icon: 'none' }); + this.setData({ fixingPic: false }); + } + } catch (err) { + console.error('修复图片失败:', err); + wx.showToast({ title: '修复失败', icon: 'none' }); + this.setData({ fixingPic: false }); + } + }, + + getQuota() { + this.setData({ + loading: true + }) + wx.cloud.callFunction({ + name: 'quota', + data: { + action: 'get' + } + }).then(({ result }) => { + console.log('quota res', result); + this.setData({ quota: result.data }) + }).finally(() => { + this.setData({ + done: true, + loading: false + }) + }) + }, + handleClick() { + if (this.data.quota <= 0) { + if (videoAd) { + videoAd.show().catch(() => { + // 失败重试 + videoAd.load() + .then(() => videoAd.show()) + .catch(err => { + console.error('激励视频 广告显示失败', err) + }) + }) + + videoAd.onClose((res) => { + if (res && res.isEnded) { + wx.cloud.callFunction({ + name: 'quota', + data: { + action: 'add' + } + }).then(({ result }) => { + if (result.code === 0) { + wx.showToast({ + title: '额度已更新，快速试试吧', + icon: 'none' + }) + this.setData({ quota: result.data }) + } + }) + } + }) + } + return; + } + wx.showLoading({ + title: '获取中...', + }) + wx.cloud.callFunction({ + name: 'barcode', + data: { + action: 'fetch', + barcode: this.data.barcode, + } + }).then(({ result }) => { + wx.hideLoading(); + if (result.code === 0) { + this.setData({ + hasResult: true, + info: result.data + }) + this.triggerEvent('dataready', { data: result.data }) + } else { + if (result.code === 403) { + wx.showToast({ + icon: "error", + title: '请先完善个人信息', + }) + setTimeout(() => { + wx.navigateTo({ + url: '/pages/user-info/index', + }) + }, 1000) + return; + } + this.setData({ noResult: true}); + wx.showToast({ + icon: "error", + title: '暂无相关信息', + }) + } + }).catch(() => { + wx.hideLoading(); + }) + } + } +}) \ No newline at end of file diff --git a/miniprogram/components/standard-info/index.json b/miniprogram/components/standard-info/index.json new file mode 100644 index 0000000..e8cfaaf --- /dev/null +++ b/miniprogram/components/standard-info/index.json @@ -0,0 +1,4 @@ +{ + "component": true, + "usingComponents": {} +} \ No newline at end of file diff --git a/miniprogram/components/standard-info/index.less b/miniprogram/components/standard-info/index.less new file mode 100644 index 0000000..21c5694 --- /dev/null +++ b/miniprogram/components/standard-info/index.less @@ -0,0 +1,109 @@ +.loading-wrap { + display: flex; + justify-content: center; + padding: 60rpx 0; + margin-bottom: 16rpx; + background: #fff; + border-radius: 18rpx; +} + +.info-card { + background: #fff; + border-radius: 18rpx; + padding: 28rpx; + margin-bottom: 16rpx; + box-shadow: 0 2rpx 16rpx rgba(0, 0, 0, 0.03); +} + +.info-title { + font-size: 28rpx; + font-weight: 600; + color: #1a1a1a; + margin-bottom: 20rpx; +} + +.info-field { + display: flex; + align-items: flex-start; + padding: 14rpx 0; + + & + & { + border-top: 1rpx solid #f5f5f5; + } +} + +.info-label { + font-size: 26rpx; + color: #999; + width: 120rpx; + flex-shrink: 0; +} + +.info-value { + font-size: 26rpx; + color: #333; + flex: 1; + + &--bold { + font-weight: 600; + color: #1a1a1a; + } +} + +.empty-card { + margin-bottom: 16rpx; + background: #fff; + border-radius: 18rpx; + padding: 40rpx 0 20rpx; +} + +.empty-action { + display: flex; + justify-content: center; +} + +.empty-action-btn { + display: flex; + flex-direction: column; + align-items: center; +} + +.empty-loading { + display: flex; + justify-content: center; + padding: 20rpx 0; +} + +.desc { + margin-top: 12rpx; + font-size: 22rpx; + color: #bbb; +} + +.pic-error { + display: flex; + flex-direction: column; + align-items: center; + gap: 8rpx; + padding: 20rpx; + background: #fafafa; + border-radius: 12rpx; + border: 1rpx dashed #e0e0e0; +} + +.pic-error-text { + font-size: 22rpx; + color: #bbb; +} + +.pic-retry { + font-size: 24rpx; + color: #0052d9; + padding: 6rpx 20rpx; + background: #f0f5ff; + border-radius: 24rpx; + + &:active { + opacity: 0.7; + } +} \ No newline at end of file diff --git a/miniprogram/components/standard-info/index.wxml b/miniprogram/components/standard-info/index.wxml new file mode 100644 index 0000000..8d540d8 --- /dev/null +++ b/miniprogram/components/standard-info/index.wxml @@ -0,0 +1,60 @@ + + + + + + 商品条码信息 + + 条形码 + {{info.barcode}} + + + 名称 + {{info.name}} + + + 品牌 + {{info.brand}} + + + 生产商 + {{info.company}} + + + 规格 + {{info.type}} + + + 原产国 + {{info.origincountry}} + + + 分类 + {{info.description}} + + + 图片 + + 加载失败 + 重新获取 + + + + + + + + + + 一键获取（{{quota}} 次机会） + + + 看广告获取次数 + 看 6-15 秒广告，获取 5 次机会 + + + + + + + \ No newline at end of file diff --git a/miniprogram/config/index.js b/miniprogram/config/index.js index 512553b..b346b4f 100644 --- a/miniprogram/config/index.js +++ b/miniprogram/config/index.js @@ -10,20 +10,38 @@ export const chineseMap = { } export const titleMap = { - breakfast: '早餐 Breakfast', - condiment: '佐料 Condiment', - dessert: '甜品 Dessert', - drink: '饮品 Drink', - 'home-cooking': '烹饪 Cooking', - 'semi-finished': '速食 FastFood', - 'soup': '汤 Soup', - 'staple': '主食 Staple', - aquatic: '水产 Aquatic Food', - 'vegetable_dish': '素菜 Vegetable', - 'meat_dish': '荤菜 Meat' + breakfast: '早餐', + condiment: '佐料', + dessert: '甜品', + drink: '饮品', + 'home-cooking': '烹饪', + 'semi-finished': '速食', + 'soup': '汤', + 'staple': '主食', + aquatic: '水产', + 'vegetable_dish': '素菜', + 'meat_dish': '荤菜' } +export const categoryIcons = { + breakfast: '🥣', + condiment: '🧂', + dessert: '🍰', + drink: '🥤', + 'home-cooking': '🍳', + 'semi-finished': '🍜', + soup: '🍲', + staple: '🍚', + aquatic: '🦐', + 'vegetable_dish': '🥬', + 'meat_dish': '🥩' +} + +// 基于 v1 数据对比：v1 中没有的菜谱显示 "NEW" 标签 +export { NEW_RECIPE_IDS } from './new-recipes' + export default { titleMap, - chineseMap + chineseMap, + categoryIcons } \ No newline at end of file diff --git a/miniprogram/config/new-recipes.js b/miniprogram/config/new-recipes.js new file mode 100644 index 0000000..fabe878 --- /dev/null +++ b/miniprogram/config/new-recipes.js @@ -0,0 +1,3 @@ +// Auto-generated from v1 comparison +// 168 new recipes since v1 +export const NEW_RECIPE_IDS = new 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diff --git a/miniprogram/custom-tab-bar/index.js b/miniprogram/custom-tab-bar/index.js index d38e4c4..79e7413 100644 --- a/miniprogram/custom-tab-bar/index.js +++ b/miniprogram/custom-tab-bar/index.js @@ -6,14 +6,10 @@ Component({ icon: 'home', value: 'index', label: '首页', - },{ - icon: 'tips', - value: 'learn', - label: '发现', - },{ - icon: 'logo-android', - value: 'kitchen', - label: '表情', + }, { + icon: 'face-retouching', + value: 'stock', + label: '仓储', }, { icon: 'user', value: 'my', @@ -26,9 +22,9 @@ Component({ const curPage = pages[pages.length - 1]; if (curPage) { - const nameRe = /pages\/(\w+)\/index/.exec(curPage.route); + const nameRe = /pages\/([a-zA-Z0-9_-]+)\/index/.exec(curPage.route); - if (nameRe[1]) { + if (nameRe?.[1]) { this.setData({ value: nameRe[1] }) diff --git a/miniprogram/custom-tab-bar/index.json b/miniprogram/custom-tab-bar/index.json index df5bd1d..31f8169 100644 --- a/miniprogram/custom-tab-bar/index.json +++ b/miniprogram/custom-tab-bar/index.json @@ -2,6 +2,6 @@ "component": true, "usingComponents": { "t-tab-bar": "tdesign-miniprogram/tab-bar/tab-bar", - "t-tab-bar-item": "tdesign-miniprogram/tab-bar/tab-bar-item" + "t-tab-bar-item": "tdesign-miniprogram/tab-bar-item/tab-bar-item" } } \ No newline at end of file diff --git a/miniprogram/data-v1.js b/miniprogram/data-v1.js deleted file mode 100644 index 7ed083c..0000000 --- a/miniprogram/data-v1.js +++ /dev/null @@ -1 +0,0 @@ -export default[{no:0,id:"1c92009b9638ee8f6124d3970b960e64",name:"咖喱炒蟹",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["青蟹（别称：肉蟹）","咖喱块（推介乐惠蟹黄咖喱）","洋葱","椰浆","鸡蛋","生粉（别称：淀粉）","大蒜"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["肉蟹 1 只（大约 300g） * 份数","咖喱块 15g（一小块）*份数","椰浆 100ml*份数","鸡蛋 1 个 *份数","洋葱 200g *份数","大蒜 5 瓣 *份数"]}]},{text:"操作",content:[{type:"list",items:["肉蟹掀盖后对半砍开，蟹钳用刀背轻轻拍裂，切口和蟹钳蘸一下生粉，不要太多。撒 5g 生粉到蟹盖中，盖住蟹黄，备用","洋葱切成洋葱碎，备用","大蒜切碎，备用","烧一壶开水，备用","起锅烧油，倒入约 20ml 食用油，等待 10 秒让油温升高","将螃蟹切口朝下，轻轻放入锅中，煎 20 秒，这一步主要是封住蟹黄，蟹肉。然后翻面，每面煎 10 秒。煎完将螃蟹取出备用","将螃蟹盖放入锅中，使用勺子舀起锅中热油泼到蟹盖中，煎封住蟹盖中的蟹黄，煎 20 秒后取出备用","不用刷锅，再倒入 10ml 食用油，大火让油温升高至轻微冒烟，将大蒜末，洋葱碎倒入，炒 10 秒钟","将咖喱块放入锅中炒化（10 秒），放入煎好的螃蟹，翻炒均匀","倒入开水 300ml，焖煮 3 分钟。","焖煮完后，倒入椰浆和蛋清，关火，关火后不断翻炒，一直到酱汁变浓稠。","出锅"]}]},{text:"附加内容",content:[{type:"list",items:[["做法参考：",{type:"link",text:"十几年澳门厨房佬教学挂汁的咖喱蟹怎么做",href:"https://www.bilibili.com/video/BV1Nq4y1W7K9"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["第一次吃咖喱炒蟹是在泰国的建兴酒家中餐厅，爆肉的螃蟹挂满有蟹黄味道的咖喱，味道真的绝，喜欢吃海鲜的程序员绝对不能错过。操作简单，对沿海的程序员非常友好。"],title:"咖喱炒蟹的做法"},{no:1,id:"4c1da71cdcbc9f07ca0704ae36551ebb",name:"小龙虾",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["小龙虾","油","香叶","八角","桂皮","青花椒","花椒","子弹头辣椒","葱姜蒜","郫县豆瓣","黄豆酱","啤酒","生抽","盐"]}]},{text:"计算",content:["以下是两斤小龙虾的量，按比例调整就好。",{type:"list",items:["小龙虾 = 2 斤","油 = 70 毫升（这是平时炒菜 3 倍量）","香叶 = 两片","八角 = 一个","桂皮 = 3 克","青花椒 = 10 克","花椒 = 10 克","子弹头辣椒 = 5 克","葱 = 一根大葱","姜 = 30 克","蒜 = 7 瓣大蒜","郫县豆瓣 = 30 克","黄豆酱 = 30 克","啤酒 = 500 毫升","生抽 = 30 毫升","盐 = 10 克"]}]},{text:"操作",content:[{type:"list",items:["小龙虾刷干净去虾线，葱切 2cm 葱段，姜蒜切末。","烧油，油微热, 下香叶、八角、桂皮、青花椒、花椒、子弹头辣椒。","香料出香气之后下锅葱姜蒜","葱姜蒜爆香后，加入郫县豆瓣、黄豆酱，炒出红油。","下小龙虾，翻炒至变色。","加入啤酒，等啤酒烧开后加入生抽，盐。","将小龙虾完全煮熟后出锅。"]}]},{text:"附加内容",content:["饭店应该都是油炸一遍，家庭油炸的话，太浪费了，所以在这个菜谱里用油比炒菜油多一些煎一下，实测同样好吃。","去虾线后的虾肉比不去虾线的虾肉口感差一些，并且小龙虾去虾线对新手是一个挑战，能接受虾线的情况下不去虾线也可以。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"在家里做的小龙虾，肉质细嫩，鲜嫩多汁，干净卫生。"],title:"小龙虾的做法"},{no:2,id:"8d62749ad4a93291a964d23b5e9ab7c6",name:"微波葱姜黑鳕鱼",category:"aquatic",detail:[{text:"原料和工具",content:["原料：",{type:"list",items:["黑鳕鱼，带皮"]},"调味料：",{type:"list",items:["青葱","姜","料酒","酱油","芝麻油","花生油"]},"工具：",{type:"list",items:["密封袋"]}]},{text:"计算",content:["每 2 份：",{type:"list",items:["黑鳕鱼，带皮，2 片，450g（本菜谱主角，所有调料可根据鳕鱼的实际重量进行比例调整）","青葱，葱白，25g。","青葱，葱绿，10g。","姜，13g。","料酒，5mL。","酱油，25mL。","芝麻油，2mL。","花生油，50mL。"]}]},{text:"操作",content:[{type:"list",items:["鱼片分别放入密封袋，鱼皮向下放在盘子中。","取葱白切丝 25g，姜去皮后切丝，10g，混合在一起后分成两半，分别放在袋内鱼片上。","每个袋子倒入 2.5mL 料酒。",["封好密封袋，放入微波炉中，中火（800 瓦）微波至",{type:"em",text:"不透明且容易散开"},"时（约 3.5-5 分钟），从袋中取出鱼片。"],"去除青葱和姜。","取酱油 25mL，芝麻油 2mL，混合均匀后平均淋在两片鱼片上。","取葱绿切细丝 10g，姜去皮后切丝 3g，混合后分成两份撒在鱼片上。","取花生油 50mL，在小锅中加热至 190℃。","将热油淋到放油葱绿的鱼片上，立刻上桌。"]}]},{text:"附加内容",content:[{type:"heading",text:"使用海鲈鱼、罗非鱼、大比目鱼或者龙脷鱼"},"| 鱼类 | 是否切片 | 重量 | 微波时间 |\n| - | - | - | - |\n| 海鲈鱼 | 整条 | 450g | 6.5 分钟 |\n| 罗非鱼 | 整条 | 800g | 6 分钟 |\n| 大比目鱼 | 切片 | 170g | 2.25 分钟 |\n| 龙脷鱼 | 切片 | 170g | 1.5 分钟 |",{type:"heading",text:"其他变化"},{type:"list",items:["如果想让香气更为浓郁，在微波前可将葱姜与料酒均匀涂抹在鱼片的两侧，再进行微波加热。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["这道菜改编自西雅图 Veil 餐厅主厨 Johnny Zhu 的母亲 Margaret Lu 的菜谱。卢女士原菜谱是使用罗非鱼来做这道菜，Johnny 改为鳕鱼，但也可以用大比目鱼鱼排，或者海鲈鱼、鳟鱼等。每种鱼的密度有差别，烹饪时间要做微调。"],title:"微波葱姜黑鳕鱼的做法"},{no:3,id:"1945f8c72fd0da53f003bab173be1750",name:"烤鱼",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["草鱼（农贸市场或者超市让店家杀掉，去除不要的器官）","大葱","料酒","白胡椒粉","食用盐","大蒜","桂皮","八角","香叶","青花椒","干辣椒段","灯笼椒","火锅底料（随意）","千张","绿豆芽","洋葱","豆瓣酱","芹菜段","熟花生米","白芝麻","香菜（放更好吃，根据个人口味可放可不放）"]}]},{text:"计算",content:["每份：",{type:"list",items:["草鱼 大约三斤","大葱 半根","食用油 20ml","料酒 10-15ml","食用盐 5-10g","白胡椒粉 5g-10g","桂皮 一小片","八角 两个","大蒜粒 八个","香叶 两张","青花椒 一小把","干辣椒段 10 个","灯笼椒 4 个","芹菜段 两根","洋葱 半个","千张 一张"]}]},{text:"操作",content:[{type:"list",items:[["草鱼（一般 3 斤 ）从背部切开，两面沿着鱼的背部往下划几刀，不要划到鱼肚皮，不然不易定型",{type:"list",items:["可以用热水浇在鱼身上洗去粘液或者用刷子在流动水龙头下面不停的刷洗，直到摸着没有黏糊糊的手感。"]}],"把鱼放到容器中，加入料酒，10g 白胡椒粉，5g 食盐抹匀腌制二十分钟入味。","把半根大葱切成一块一块，大蒜粒中间切开，和八角香叶桂皮放在一个容器中","干辣椒段中间一分为二切开并和灯笼椒装在一个容器中","芹菜切小段","豆芽焯水","千张焯水切成丝","洋葱切成丝。",["烤制鱼",{type:"list",items:["家里有烤箱的可以在烤盘刷上底油，鱼皮朝下，直到烤制两面金黄，然后撒上孜然粉","如果没有烤箱，可以热锅热油，锅的两边撒上 2g 食盐，下入草鱼开始煎，刚下入的时候不要着急翻动，等一面定型后再翻面，煎制两面金黄，撒上孜然粉，出锅装在盘子里准备。"]}],"锅中撒上 20ml 食用油，等到油热后，把大葱大蒜八角香叶倒入炒香","加上一包火锅底料的一半和 15-20g 豆瓣酱，炒出红油","加入 5g 白糖，10g 食盐，5ml 生抽调味，倒入和食材齐平的清水煮开","依次下入芹菜段，豆芽，千张丝，不用煮熟，稍微烫一下后铺上洋葱丝，放上烤鱼","加入干辣椒，灯笼椒，青花椒","另一个锅烧油，油热后浇在刚加入的辣椒上面激发出香味","最后撒上熟花生米，葱花，白芝麻，香菜","煮 5-6 分钟，美味即成。"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:[{type:"list",items:[["技术总结：上述",{type:"list",items:["这道菜的食盐，胡椒粉，孜然粉，食用油，生抽，白糖等的使用量，根据个人口味和食材比例做决定，并不需要严格按照上述分量来做。"]}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"烤鱼的做法"},{no:4,id:"c61374357150d4f154481d0f602c9afd",name:"清蒸生蚝",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["生蚝","葱","蒜","姜","酱油","刷子"]}]},{text:"计算",content:[{type:"list",items:["饮用水 1 升","生蚝 6 个","葱 3 颗","蒜 6 瓣","姜 1 小块","酱油 每个生蚝 1 ml"]}]},{text:"操作",content:[{type:"list",items:["将生蚝用刷子刷干净（没有刷子用牙刷）。","蒸锅中放水，将蒸屉放上之后，将 6 个生蚝平铺在蒸屉,使用 50%功率，蒸 3 分钟。","用右手拿着湿抹布掀开烫锅盖，将每个生蚝的外壳掀开一半去掉，生蚝的凸面向下，平面向上，每个放 1 根姜丝,10g 蒜末放到生蚝上。","关上烫锅盖，100%功率蒸 3.5 分钟。","停火，用右手拿着抹布掀开烫锅盖，每个放 5ml 酱油。","盛盘。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"清蒸生蚝的做法"},{no:5,id:"dfb180812517038ef48220686bc7bf6c",name:"清蒸鲈鱼",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["鲈鱼（害怕杀鱼的同学可以让店家帮忙杀）","香葱","姜","食用油","蒸鱼豉油","料酒","食用盐"]}]},{text:"计算",content:["每份：",{type:"list",items:["鲈鱼 一条","香葱 三根","姜 一块","食用油 10-15ml","蒸鱼豉油 10-15ml","料酒 10-15ml","食用盐 5-10g"]}]},{text:"操作",content:[{type:"list",items:["姜切片切丝、香葱的葱白切段，葱绿切丝，切丝后放入冷水浸泡备用。","鲈鱼处理好后洗净，用厨房纸擦干，两面分别划几刀，用盐洗掉鱼身的粘液，并用 10g 盐抹遍鱼身的内外，腌制 10 分钟以上。","补充一个鲈鱼改刀和摆盘的方法，改刀后可以让鲈鱼立起来蒸，均匀受热，同时吃起来更加方便，无需翻面。",{type:"image",text:"改刀",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"摆盘",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"鱼肚内塞上姜和葱白，鱼身也撒上姜和葱白，量为备用的一半。蒸鱼的碟子用筷子将鱼跟碟子隔开蒸","水烧热感觉到水温后放进入鱼","大火清蒸 10 分钟。","蒸好的鱼，用干净的盘子装起来并去除身上姜蒜","鱼身浇上 15ml 蒸鱼豉油","鱼身重新撒上姜和葱丝，锅内加上 10ml 食用油并烧热，将食用油淋至鱼身即可出菜"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["这道菜属于有手就行，关键点在于火候，鱼的大小跟火候都会相关，太久会导致鱼肉太老极度影响口感，太短会导致部分鱼肉没熟。所以大火蒸鱼一般是 10 分钟内较佳。","切记蒸鱼需要用筷子隔开装鱼的盘子，这样做的好处有两点：",{type:"list",items:["1、鱼在蒸的过程中会将水滴到盘子，如果鱼直接接触会导致鱼食用时会腥。","2、能够将鱼均匀受热。"]},"这道菜难度系数简单，而且味道非常棒哦","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"清蒸鲈鱼的做法"},{no:6,id:"9465ac50092d0b90efc8a1e041829347",name:"白灼虾",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["活虾","洋葱","姜","蒜","葱","食用油","酱油","料酒","芝麻","蚝油","香醋"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["虾 250g * 份数（建议 1-2 人份）","葱 一根","姜 一块","洋葱 一头","蒜 5-8 瓣","食用油 10-15ml","料酒 20 ml","酱油 10-15ml","芝麻 一把","香醋 10 ml","蚝油 10 ml"]}]},{text:"操作",content:[{type:"list",items:["洋葱切小块，姜切片，平铺平底锅。","活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。","倒入国内料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。",["和上一步并行操作，制作蘸料：",{type:"list",items:["葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋，搅拌之。","油烧热，淋入蘸料。"]}],"虾出锅，用干净的盘子装好。"]},{type:"image",text:"白灼虾",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:[{type:"heading",text:"技术细节"},{type:"list",items:["开始不能大火、防止糊底。","如果锅盖有通气口、时间要相应调节一下（考虑增加 30 秒中火）。","蘸料其实也是可选的、也可以是纯的醋，大自然馈赠的鲜虾在没有水带走冲淡鲜甜的情况下口感味道都非常棒的。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["白灼虾非常适合程序员在沿海地区做，类似于清蒸鱼：简单容错、有营养、有满足感，甚至很好看。"],title:"白灼虾的做法"},{no:7,id:"c213437d1ca248279ccbd1b1703b9347",name:"糖醋鲤鱼",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["鲤鱼","番茄酱","白糖","白醋","淀粉","盐","葱","姜","料酒","香菜一颗","盆（两个）","菜刀一个","笊篱一个、锅铲一个"]}]},{text:"计算",content:["注意，该菜只有 3 人以上版本（过大或太小的鱼都是不合适的），所以不需要公式计算，特别适合家庭聚餐时食用，如年夜饭",{type:"list",items:["鲤鱼 = 约 3 斤","清水 = 50g","番茄酱 = 40g","白糖 = 20g","白醋 = 10g","淀粉 = 10g","盐 = 30g","大葱 = 30g（约半颗）","姜 = 30g","料酒 = 25g"]}]},{text:"操作",content:[{type:"list",items:["将鱼清洗干净，确保无鱼鳞等异物","将鱼头朝左，鱼肚朝下，右手持刀。刀竖直切下 1cm，按紧鱼身往左片 3-4cm，再将鱼片中间轻轻划一刀","将鱼放进盆里，然后将大姜切片，大葱切段（随便切切就行了，主要是需要去腥味）","用吃奶的力气将大葱大姜里的汁水挤到盆中","加入 20g 盐，25g 料酒，然后给鲤鱼搓个澡，涂抹均匀",[{type:"image",text:"腌制",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},""," （腌鱼时间越长，鱼腥味就越小，推荐腌 30 分钟以上）"],"找个干净的盆，加入 100g 面粉、200g 淀粉、180g 水、5g 盐，用手将其搅拌均匀，面糊此时粘稠呈可拉丝状态，然后打入一个鸡蛋，再次搅匀","等待 30 分钟","将鱼放在案板上，用干毛巾将鱼身上的水擦干（这样可以更好的挂糊）","将盆冲洗干净，用干毛巾擦干","起锅烧油，加入约 1L 的油，将油温烧至 7 成热，约 200-240 度","捏起鱼的尾巴，将鱼头沉入锅底，用勺子往鱼的身上淋热油，待面糊成型后，将鱼慢慢放入锅中，拿锅铲轻轻铲起鱼的头部，然后垫上笊篱。防止底部炸糊。","准备一个盛鱼的盘子，放在锅的旁边。","用锅铲从鱼身处轻轻铲入，两个工具配合鱼翻个身。再炸两分钟，还是同样的方式（笊篱托着鱼头，锅铲托着鱼身，将鱼盛入盘中）","将锅中的油倒入擦干的盆中，放置一边，然后将锅刷干净","将 50g 清水、40g 番茄酱、20g 白糖、10g 白醋放入小碗中，搅拌均匀","再准备一个小碗加入 10g 淀粉、10g 水，搅拌成水淀粉","开大火将锅烧热，然后倒入之前准备的料汁，大火烧开，转小火","加入调好的水淀粉，边倒边搅拌，然后 20 秒后关火","将熬好的糖醋汁用勺子均匀地浇在鱼身上，可以加点香菜或葱花点缀，糖醋鲤鱼就做好了",[{type:"image",text:"成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},""," 这里的糖醋汁熬的有点稠了......"]]}]},{text:"附加内容",content:["这道菜难度系数算中等吧，对新手还是不太友好的......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"糖醋鲤鱼的做法"},{no:8,id:"383669bf417e2f621b5521cf85fb853a",name:"红烧鱼头",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["注：如果有可能，尽量另准备一把菜刀，超市或市场上均有廉价且刀片更厚的菜刀，刀片厚度在 5-7mm 为最佳。","大葱、姜、大蒜、香菜、美人椒","油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒","八角、干辣椒","鱼头一个","注：市场直接贩卖的鱼头一般分为两种：白鲢、花鲢。前者价格便宜，后者价格略贵，但口感也更佳！"]}]},{text:"计算",content:["注意，这道菜仅有足够 2 人食用的版本。",{type:"list",items:["鱼头一个","大葱 200g","姜 80g","蒜瓣 3-4 个","美人椒 1/4 个","香菜 4 棵","八角两个，干辣椒五个"]}]},{text:"操作",content:[{type:"heading",text:"原材料准备"},{type:"list",items:["葱、姜、蒜、香菜、美人椒分别清洗干净。","干辣椒与八角稍微冲洗即可。","大葱切两半。后半段大葱（葱白处）切段，每段长度约 4cm。前半段（葱叶处）先切段，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","大蒜拍碎。","拿出两棵香菜去根，切为 1.5cm 香菜碎。","将美人椒切为厚度为 3mm 的辣椒圈。","干辣椒切四段。"]},{type:"heading",text:"腌制鱼头"},{type:"list",items:["注：下文所述的鱼身是购买鱼头时所附带的鱼肉。","将鱼头去鳞，清洗鱼头处未被清理干净的内脏。","剁去鱼鳍、清理鱼鳃。",["将鱼头下巴与鱼身连接的地方剁开，鱼身剁块，鱼头剁成四/六瓣。",{type:"list",items:["注：鱼的处理很难用文字完全表述，可以搜索鱼头处理相关视频。"]}],"将剁好的鱼头进行清洗，最好洗掉鱼块上滞留的血水。","将清洗好的鱼块放入盆中，加入 5g 盐、10g 生抽、10g 料酒。放入葱（前半段切碎的那个）、1/3 姜片。将其拌匀，静置 1-2 小时。"]},{type:"heading",text:"最终步骤"},{type:"list",items:["加入 30ml 油，等待锅热...",["油热，将锅关至小火",{type:"list",items:[["如果不明白为何要这样做，请查看",{type:"link",text:"学习炒与煎",href:"../../tips/learn/学习炒与煎.md"},"中的翻炒辅料。"]]}],"放入姜片，慢慢翻炒，以姜片中的大部分汁水被炒出，以金黄色为准。","放入葱段，翻炒至葱段略显发白。","放入蒜碎、八角、干辣椒，翻炒 5 秒。","将腌制好的鱼头倒入锅中，翻炒 2-3 分钟。","倒入 500ml 清水，加入 2g 盐、3g 鸡精、5g 生抽、3g 老抽、5g 料酒、2g 黑胡椒粉、3g 陈醋。","将两棵香菜放入锅中，盖上锅盖。","调至大火，将水烧开。","调至中火，慢焖入味。","当汤汁减少一半时，打开锅盖。","调至大火收汁，汤汁剩余 1/3 时，关火盛至小盆中。","注：将锅中的汤汁均匀淋到鱼头上，盛盘时可以将锅中煮的香菜放入小盆底部，这样能让成品菜好看又好吃。","将香菜放至已经盛出的鱼头上，把切好的美人椒圈放在香菜之上。","色香味俱全的红烧鱼头出炉！"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"list",items:[[{type:"strong",text:"WARNING"}," 如果没有使用过菜刀剁过肉类食物，那么并不推荐使用该菜单！！！"],"在操作中，锋利的菜刀可能会划伤手指，请一定要小心。"]}],title:"红烧鱼头的做法"},{no:9,id:"4b2beca30fbffdf3a4efc85a049c2cd8",name:"红烧鲤鱼",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["大葱、姜、大蒜、干辣椒","油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖","鲤鱼、五花肉"]}]},{text:"计算",content:[" 2 人食用的版本。",{type:"list",items:["鲤鱼 （大约 2 斤）","五花肉 100g","大葱 200g","姜 80g","蒜瓣 3-4 个","干辣椒两个","白糖 50g"]}]},{text:"操作",content:["注：下文所述的鱼是购买时卖家简易处理后的，已刮鱼鳞已去内脏。",{type:"list",items:["葱、姜、蒜、干辣椒分别清洗干净。","葱白处切段，每段长度约 4cm，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","一个大蒜拍碎切末，其余蒜切为二瓣。","干辣椒切四段。","五花肉切片，约 4cm*4cm。","清洗鱼。","鱼背肉厚处拉几道斜口，方便入味","锅里多倒点油，烧至 7 成热（刚刚开始冒烟），下入鱼炸 1 分钟至鱼皮稍稍变硬捞出备用（注意不要一下锅就拨弄鱼，等炸一会再拨弄、翻面），炸鱼的油倒出，锅里留一点底油","将锅里底油烧热，下入五花肉，煸出香味。","放入干辣椒、葱、姜、蒜瓣，翻炒 1 分钟。","将炸好的鱼倒入锅中。",["沿锅边倒入",{type:"list",items:["50ml 料酒","50ml 陈醋","50ml 味极鲜","20ml 老抽调色","5ml 蚝油提鲜","5g 匙盐","50g 白糖","清水没过鱼面。"]}],"调至中火，将水烧开。","调至小火，慢焖入味。","15 分钟 后，打开锅盖，挑出锅里的葱、姜、蒜、干辣椒。","调至大火收汁，汤汁剩余 1/4 时，撒点蒜末，关火盛出。","红烧鲤鱼出锅！"]}]},{text:"附加内容",content:["基于下列原因，需要在红烧鲤鱼中添加五花肉：",{type:"list",items:["五花肉煸炒的时候会出猪油，相比较于植物油，动物油脂更香。","煸炒至金黄的五花肉炖煮过后吃起来也很香的，相当于配菜。","鱼类本身脂肪含量少，所以香味欠缺，着重的是肉质的口感。所以一般做鱼类菜都建议用猪油，想要一锅奶白香醇的鱼汤。猪油是最好的选择~"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"红烧鲤鱼的做法"},{no:10,id:"69651a4a0acfc5520941f32a67fc2c12",name:"葱烧海参",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:[["泡发好的海参",{type:"image",text:"海参",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"大葱葱白"]}]},{text:"计算",content:["每份：",{type:"list",items:["泡发好的海参（北极参） 4 个","大葱葱白 1 根大葱的葱白即可","食用油 20-25ml","耗油 20g","生抽 5g","白糖 2g","淀粉 2g"]}]},{text:"操作",content:[{type:"list",items:["葱白切成 1cm 的段，备用。","海参切成 1cm 的段，备用。",["准备一个空碗，倒入 20g 耗油， 10g 生抽， 2g 白糖，搅拌均匀。",{type:"image",text:"料汁",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"另一个空碗倒入淀粉，水，制备水淀粉，勾芡用。","热锅，锅内放入 20ml - 25ml 食用油。等待 10 秒让油温升高。",["放入葱白，调",{type:"em",text:"小火"},"，注意不要让葱白变焦。大概煎 3-5 分钟即可。",{type:"image",text:"葱白",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"用筷子夹出葱白，放入盘中备用。",["倒入调好的料汁，炒香，",{type:"strong",text:"等待 1 - 2 分钟"}," 。"],"放入切好的海参，翻炒 1 分钟",["加入 100 ml 的水， 中小火， ",{type:"strong",text:"等待 5 分钟"}],"等待锅中汤汁快干的时候，加入水淀粉，加入前面取出的葱白",["在外观",{type:"em",text:"呈粘稠状态"},"后关火，盛盘 ",{type:"image",text:"成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]}]},{text:"附加内容",content:[{type:"list",items:["操作时，需要注意观察锅中的水量，如快见底的时候就直接接入水淀粉即可。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"这道菜的做法并不难，就是海参泡发是需要时间的。疫情隔离在家，干海参是过年前存的年货，正好拿出来尝试一下。"],title:"葱烧海参的做法"},{no:11,id:"4b028d83d1fc29690551be6eabfd348d",name:"蒜蓉虾",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["海虾","蒜蓉酱","食用油","生抽"]}]},{text:"计算",content:["每份：",{type:"list",items:["海虾 8 只","蒜蓉酱 50 g","食用油 20 ml","生抽 5 ml"]}]},{text:"操作",content:[{type:"list",items:["用刀从从虾头中间切开，切到距离虾尾 1 cm","将蒜蓉酱铺在虾身中间，放在盘子中","锅中倒入热水，将盘子放入锅中，大火蒸 3 分钟","烧热油，倒入虾盘中，倒入生抽"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["蒜蓉虾是广东省地方传统名菜，色香味俱全。"],title:"蒜蓉虾的做法"},{no:12,id:"f584ce40ecbaedbf5db71231d672bc39",name:"蛏抱蛋",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["蛏子","鸡蛋","食用油","洋葱","淀粉","生抽","鸡精","料酒"]}]},{text:"计算",content:["每份：",{type:"list",items:["蛏子 200 g","鸡蛋 2 个","食用油 100 ml","洋葱 0.25 个","淀粉 20 g","生抽 5 ml","鸡精 5 ml","料酒 5 ml"]}]},{text:"操作",content:[{type:"list",items:["烧开水，将蛏子放入水中，水煮 2 分钟后，捞上来去壳，放入大碗","往大碗中加入洋葱、生抽、料酒、鸡精、生粉后，充分搅拌","往大碗中打入 2 个 鸡蛋，继续搅拌","起锅烧油，倒入碗中蛏子，煎炸至单面金黄后，翻面继续煎炸"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:[{type:"list",items:["更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨","闽菜以甜为主，如果吃不惯的可以放弃白糖","可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["蛏抱蛋，是流行于福建省福州地区的传统家常菜"],title:"蛏抱蛋的做法"},{no:13,id:"b9afa3fd6ec09859f66582bf24c8c724",name:"香煎翘嘴鱼",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["翘嘴鱼（肉食性鱼类，肉细腻，口感好）","姜","葱","蒜","青椒","香菜","老抽","白糖","豆瓣酱","料酒","生抽","盐"]}]},{text:"计算",content:["注：这个量大概是 2-3 个人的量","每份：",{type:"list",items:["翘嘴鱼：2 斤最佳","姜沫：20g","葱：半根（50 克）","蒜：4 个","香菜：个人口味","老抽：2ml（不太喜欢重口的可以不放）","白糖：10g","干辣椒：4-6 个（根据个人口味选择）","料酒：100ml","生抽：4ml","盐：约 50g 用于腌制鱼","食用油：100ml"]}]},{text:"操作",content:[{type:"list",items:["鱼开背杀好（让卖鱼的杀好，千万不要剖腹杀鱼，切记是开背），清洗干净","鱼表面用盐涂抹均匀，倒入料酒约 80ml,姜末 20g，放入冰箱保鲜层进行腌制 1-2 天","取出腌制好的鱼，用绳挂起晾晒至半干（约 1-2 天，具体时间需结合气温与阳光）","食用前请将鱼用清水清洗，沥干水分（防止水遇油飞溅）","开大火将锅烧热，迅速改小火，锅中放油，尽量保持整个锅表面有油，将鱼沿锅边划入锅内（先煎鱼背面）","鱼入锅后（和翻面后），不要着急移动鱼的位置（此时容易破皮），煎约 30 秒后，尝试晃动锅","背面煎约 1 分钟后，翻面煎约 1-2 分钟，煎至两面金黄","等两面都煎好时，把鱼推向锅边一点，留点空间放入豆瓣酱炒香味，放入姜蒜，","炒出佐料香味后，加入料酒，生抽，老抽，倒入热水，水量和鱼平齐或者少点","此时改中大火，煮 5-10 分钟，后放入青椒断，白糖，鸡精，十三香，陈醋","改小火 2-5 分钟，放入葱，香菜，即可出锅"]}]},{text:"附加内容",content:[{type:"list",items:["切记鱼是开背杀，腌制时，鱼表面涂抹均匀食盐即可，腌制时间，晾晒时间 1-2 天即可","煎鱼全程小火，刚入锅时不要移动鱼，会破皮","青椒断放入后注意观察熟透程度，里面的青椒很好吃，另外香菜最后放","注意火候的切换，豆瓣酱，白糖的调鲜效果，与陈醋的增香效果"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"香煎翘嘴鱼",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"香煎翘嘴鱼的做法"},{no:14,id:"879344dba80275ba1a30a8c204c1f6cd",name:"鳊鱼炖豆腐",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["鳊鱼（鱼可以让摊主帮忙处理好）","老豆腐","姜","葱","蒜","老抽","桂皮（可选）","冰糖","干辣椒（不吃辣可以不放）","料酒","生抽","盐","八角（可选）","香叶（可选）","热水"]}]},{text:"计算",content:["注：这个量大概是 2-3 个人的量","每份：",{type:"list",items:["鳊鱼：550 克","老豆腐：400 克","姜：5 片","葱：半根（50 克）","蒜：4 个","老抽：2ml（不太喜欢重口的可以不放）","桂皮：1 块","冰糖：5 块","干辣椒：4-6 个（根据个人口味选择）","料酒：5ml","生抽：4ml","盐：5-8 克（根据个人口味选择）","八角：1 个","香叶：1-3 片","食用油：10ml","热水：400 克"]}]},{text:"操作",content:[{type:"list",items:["鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟","老豆腐切块后放入水中备用","锅中加油，可以放点盐在锅里，防止煎鱼的时候粘锅，把腌制的鱼用厨房纸擦干水分，把鱼放到锅中，两面都煎一下","等两面都煎好时，把鱼推向锅边一点，留点空间放入葱姜蒜，干辣椒，香叶，八角炒出味道","炒出佐料香味后，加入料酒，生抽，老抽，冰糖，桂皮，倒入热水，水量和鱼平齐或者少点","大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火","小火烧 10-15 分钟，然后大火收点汁，即可出锅"]}]},{text:"附加内容",content:[{type:"list",items:["鱼的两面，各煎 2-4 分钟即可","煎鱼的时候全程中小火","最后出锅时，加入一些切碎的大蒜，味道会更好"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"鳊鱼炖豆腐",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"鳊鱼炖豆腐的做法"},{no:15,id:"3a48e3a8e2d2c486a253599e937c16f7",name:"黄油煎虾",category:"aquatic",detail:[{text:"原料和工具",content:[{type:"list",items:["鲜虾（强推肉质紧实的九节虾，普通明虾也可以）","黄油（推荐安佳，一次用一小盒 7g）","黑胡椒粒（瓶磨的那种）","生抽","盐","白糖","米酒"]}]},{text:"计算",content:["每份：",{type:"list",items:["鲜虾 300g","黄油 7g","黑胡椒粒 大概 15ml","食用油 45ml","生抽 10ml","米酒 5ml","白糖 10ml","盐 2.5ml"]}]},{text:"操作",content:[{type:"list",items:["鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用","调制酱汁：小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用","中大火热锅，热锅内放入食用油，等待 10 秒让油温升高","虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒","虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒","大火翻炒 15 秒收汁即可装盘"]}]},{text:"附加内容",content:[{type:"list",items:["虾开背才更好入味，不过处理时切记切记小心用刀，新手容易伤到手",{type:"link",text:"冯小厨的菜谱",href:"https://www.bilibili.com/video/BV1g541177cd"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"黄油煎虾是一道制作相对简单、风味极佳的菜式，主要耗时在于处理活虾，总耗时在一个小时内，适合初学者进行烹饪。"],title:"黄油煎虾的做法"},{no:16,id:"16254caa4ca8ccc3da3423a945b50677",name:"吐司果酱",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["新鲜吐司","果酱","面包机"]}]},{text:"计算",content:[{type:"list",items:["吐司两片","果酱足够涂满一面土司的量"]}]},{text:"操作",content:[{type:"list",items:["将吐司放入面包机","设置好档位,时间到了会自动弹出","两分钟后吐司加热完成弹出","先取出一片吐司,涂满果酱再盖上另一片吐司即可","用餐巾纸包一下可以边走边吃也可以吃完再出门"]},"两分钟快速搞定,操作很简单,味道十分美味,十分适合程序员。耗时短,不会产生额外垃圾,也不需要清洗工具什么的。"]},{text:"附加内容",content:["面包机一般不会超过一百块,吐司去楼下超市或美团买菜送上门,一般一包十块钱八片,保质期比较短,很干净卫生。","这里果酱推介一下山姆超市的草莓果酱，很甜。他们家的蓝莓酱倒是一般般，感觉没啥味。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["饱腹感的懒人快速营养早餐，2 分钟 搞定"],title:"吐司果酱的做法"},{no:17,id:"4d97db0778bb6123d340463d9c94ba3f",name:"太阳蛋",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","盐","油","分可控火候微波炉或不可控火候微波炉（定义和分辨方式请见附加内容）","筷子或牙签"]}]},{text:"计算",content:[{type:"list",items:["鸡蛋的用量为 1 个。","盐的用量为 鸡蛋的个数 - 1g。","油的用量为 鸡蛋的个数 - 5ml。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"heading",text:"可控火候微波炉"},{type:"list",items:["准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。","取出一个鸡蛋，打入小碗。","蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。","放入微波炉，中火 3 分钟。"]},{type:"heading",text:"不可控火候微波炉"},{type:"list",items:["准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。","取出一个鸡蛋，打入小碗。","蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。","放入微波炉，1 分钟。","while（太阳蛋 否 大面积成固体状） 用微波炉打(30s);"]}]},{text:"附加内容",content:["while（太阳蛋的熟度 不符合 个人口味） 用微波炉打（1 分钟）;",{type:"heading",text:"不可控火候微波炉"},{type:"list",items:["定义： 即无法控制火候仅能控制时长的微波炉。","辨别方法： 若在微波炉操作面板上无法找到小火，中火， 大火等字样即为不可控火候微波炉"]},{type:"heading",text:"可控火候微波炉"},{type:"list",items:["定义：即能控制火候又能控制时长的微波炉，","辨别方法： 若在微波炉操作面板上能找到小火，中火，大火等字样即为可控火候微波炉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"太阳蛋的做法"},{no:18,id:"8421677b9d5f268123e2a3f141facb40",name:"微波炉蛋糕",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["微波炉","能放进微波炉的容器","黄油","面粉","泡打粉（不加吃着像饼）","鸡蛋"]}]},{text:"计算",content:[{type:"list",items:["鸡蛋🥚 1 个","面粉🍚 15g","泡打粉🍚 2.5g","白（红）糖🍬 10g","盐🧂 1g"]},"（口味可选）",{type:"list",items:["咖啡粉☕","巧克力🍫","麦片🍿","牛奶🥛","坚果🥜","饼干屑🍪","香蕉🍌","非黑暗料理🍆"]}]},{text:"操作",content:[{type:"list",items:[["加入以下食材，注意不要超过容器的 3/4",{type:"list",items:[["挖半个鸡蛋大的黄油放进容器, 在微波炉",{type:"strong",text:"加热 15 秒"},"至融化"],["将",{type:"strong",text:"巧克力/香蕉"}," 融化/搅碎成 ",{type:"strong",text:"颗粒/糊状"}],"打入一个鸡蛋并打散搅和","15g 白（红）糖（甜党可以多加些） （见附 4）",["加入 1g 盐 (",{type:"strong",text:"如果后续的口味食材含盐需自己斟酌"},")"],"加入 2.5g 泡打粉","加入 15g 面粉（筋度没太大影响）","**加入任何喜欢的口味食材!**（坚果与饼干等干食材不是现在放）","搅和至看不见干粉的稠酸奶状","加入可选的干燥食材（不包括冲泡粉）在顶端"]}],"夸赞一下自己🥰",["微波炉（高火）加热 ",{type:"strong",text:"1分钟"}," （至蓬松蛋糕形态）"],"取出杯子（烫手啊啊啊啊↑）并拍朋友圈就可以吃了"]}]},{text:"附加内容",content:[{type:"list",items:["在夸赞自己之前的操作可以重复多遍做出更大的蛋糕","泡打粉用来让蛋糕更蓬松 大多不含铝 几块钱一包 可以买了在家备着",{type:"strong",text:"食材不要超过容器的3/4!!"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:['微波炉"叮"蛋糕，大约需要 2 分钟 就能搞定！'],title:"微波炉蛋糕的做法"},{no:19,id:"20b02c3ad9abfb81b7f3e1e5bf1b6b8d",name:"桂圆红枣粥",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["糯米（或大米）","红枣","桂圆"]}]},{text:"计算",content:["每份：",{type:"list",items:["糯米 100g","红枣 15 颗","桂圆 15 颗"]}]},{text:"操作",content:[{type:"list",items:["将桂圆肉扒出，用清水洗两次，放入碗中浸泡 10 分钟","红枣用清水洗两次，放入碗中浸泡 10 分钟","糯米放入电饭锅中，清水淘米两次后，加入 2000ml 水","将桂圆和红枣加入电饭锅","打开电饭锅煮饭模式，1 小时后粥成"]}]},{text:"附加内容",content:["对粥的稀稠程度有不同喜好的朋友可以酌情增加或减少水的用量，煮出来的粥是甜的，可以通过控制加入桂圆的数量控制甜度","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["桂圆红枣粥，甜口。补血安神，健脑益智，补养心脾。制作时间需要 70 分钟。"],title:"桂圆红枣粥的做法"},{no:20,id:"fcbe4fc6ed0d3dceece49a272d1d6f5e",name:"水煮玉米",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["新鲜玉米","放得下玉米的锅","水","盐","糖（可选）"]}]},{text:"计算",content:[{type:"list",items:["一个带皮玉米","淹过玉米约半节指头的水","煮玉米的时候，开始和淡盐水，差不多 2 克盐加 50ml 的水","根据口味选择加或者不加糖（可选）"]}]},{text:"操作",content:[{type:"list",items:["将新鲜玉米剥去外皮，剩部分玉米皮入锅","加入淹过玉米约半节指头的水，加盐和糖","水煮开之后转至小火，加盖继续煮 15-20 分钟，玉米煮久点没事。","煮熟后沥干水分，冷却后食用。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["大约 15 分钟可以完成制作。"],title:"水煮玉米的做法"},{no:21,id:"1ac71e469ca48c46d9282922a0623c84",name:"溏心蛋",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","电锅","水","秒表（可选）"]}]},{text:"计算",content:[{type:"list",items:["鸡蛋 1 颗或更多（只要您的电锅装得下，不管有几颗鸡蛋都可以）","淹过鸡蛋约 2 公分的冷水"]}]},{text:"操作",content:[{type:"list",items:["将鸡蛋放入电锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动","倒入淹过鸡蛋约 2 公分的冷水","开盖，使用最大功率加热至水滚起（大约 85 - 95 度，稍微滚动，不需完全沸腾）",["关火，盖上盖子，让鸡蛋静置。",{type:"list",items:["想要中央有流动的蛋黄，需静置 6 分钟","若想要完全煮熟的易碎蛋黄，需静置 10 分钟"]}],"沥干水分，用冷水冲洗鸡蛋约 1 分钟，即可去壳食用。"]}]},{text:"附加内容",content:["如果觉得鸡蛋不够熟的小伙伴可以依照自己的喜好添加更多的水。",[{type:"strong",text:"警告"}," 溏心蛋有沙门氏菌感染的风险。不建议静置 5 分钟以内。"],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["喜欢健身的小伙伴可以在每颗鸡蛋中获得 6 克蛋白质。大约 15 分钟可以完成制作。"],title:"溏心蛋的做法"},{no:22,id:"6bc7a113258541b2ec538f627ccd864a",name:"煎饺",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["饺子（速冻水饺）"]}]},{text:"计算",content:["每份：",{type:"list",items:["饺子一包 （根据个人食量选择， 约 10 - 15 个）"]}]},{text:"操作",content:[{type:"list",items:["取出平底锅（不沾平底锅最佳）","加入 10ml - 15 ml 食用油","开火，放入饺子（尽量平均铺开，不宜堆叠）","立刻加入清水，水线没过饺子平均高度的 1/2","盖上锅盖（此时炉灶应该处于大火）","等待 8 - 10 分钟","当锅中水分仅剩 2mm 时， 转中火开始煎制","当水分全部蒸发后，摇晃平底锅使饺子受热均匀","放入黑芝麻和葱花再焖 10s","1 - 2 分钟夹出一个饺子观察底部，若出现金黄色脆皮立即取出"]}]},{text:"附加内容",content:[{type:"list",items:["操作时，需时刻观察锅内情况，切记不可分神玩手机。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"煎饺的做法"},{no:23,id:"79ee25f5410db7ed37598e7250eb99f5",name:"蒸水蛋",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["新鲜鸡蛋","热水","锡纸或保鲜膜"]}]},{text:"计算",content:[{type:"list",items:["鸡蛋两只","盐 2g","热水 260ml"]}]},{text:"操作",content:[{type:"list",items:["鸡蛋打入碗中，打散","取其他容器，倒入两倍于蛋液的温水（温度 50 度为最佳），将盐倒入水中化开","将盐水倒入鸡蛋液中，顺时针或逆时针单方向搅拌均匀，气泡之类的可以用舀出丢弃","使用锡纸包裹盛蛋液的碗，置入提前带盖并加入大约 3cm 深度水的锅中","中火烧至水开，转最小的火继续蒸 4 分钟"]}]},{text:"附加内容",content:[{type:"list",items:["一般出锅稍晾即可食用，保留鸡蛋原香的终极口感","也可加入蒸鱼豉油，葱花香油作为佐料。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["蒸水蛋都是饭店的好吃，如何自己做水滑嫩香的蒸水蛋，本教程包教包会！"],title:"蒸水蛋的做法"},{no:24,id:"1da8a8334ace86708d69406c156031a7",name:"蒸花卷",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["冷冻花卷","圆碟子","蒸架","水 400ml"]}]},{text:"计算",content:[{type:"list",items:["冷冻花卷 5 个（女生分量 3 个即可）（可以在超市、各种买菜平台购买）","圆碟子，直径 28cm","蒸架，直径 20cm","水 400ml"]}]},{text:"操作",content:[{type:"list",items:["从花卷的包装袋中取出 5 个花卷","把花卷平铺在碟子上，尽量不用重叠","往锅里倒入 400ml 水，把蒸架放里面，把装花卷的碟子放在蒸架上，盖上锅盖。","开大火加热，直至水沸腾。","转中火加热 15 分钟","开盖用手感受花卷的表面温度，如果不够热，就继续盖上盖子加热，否则就可以关火出锅。","碟子取出放凉至 50 度即可食用"]}]},{text:"附加内容",content:[{type:"list",items:["操作时，需要注意观察锅里的水不能少于 50ml。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["蒸花卷是一道简单易做的菜。能补充碳水化合物，膳食纤维。一般初学者只需要半小时即可完成。作为快手早餐，学会做之后，再也不会早上饿肚子了。"],title:"蒸花卷的做法"},{no:25,id:"1223b89e8cf3af1ae1a30862426d992a",name:"燕麦鸡蛋饼",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","燕麦","牛奶 50-100g，能够将燕麦搅拌粘稠即可","可根据口味选择增加 50g 蔬菜，如菠菜。"]}]},{text:"计算",content:[{type:"list",items:["鸡蛋两个，亦可选择两个蛋清，一个蛋黄。","纯干燕麦片 50g （大约等同一个鸡蛋的量）","牛奶一盒 约 250ml","蔬菜碎叶一把"]}]},{text:"操作",content:[{type:"list",items:["将牛奶与干燕麦混合搅拌均匀至黏稠状。","将鸡蛋搅拌均匀至颜色单一程度。","将鸡蛋液倒入燕麦牛奶中继续搅拌至黏稠、均匀。","平底锅中加入一层黄油并覆盖均匀。","下入搅拌好的食材，并摊开至饼状。","小火加热两到三分钟。如想要加入蔬菜，可以在加热过程中加入碎菜叶。","翻面继续加热两分钟。","出锅，搭配剩下的牛奶作为早餐。"]}]},{text:"附加内容",content:[{type:"list",items:["如果口味偏咸口，可以在搅拌鸡蛋液时加入盐，胡椒等调料。","煎饼时使用小火，避免燕麦部分煎糊。"]},{type:"heading",text:"营养成分"},"一份上述早餐的预估营养价值（三大营养素）如下，供热爱健身人群参考*。",{type:"list",items:["碳水化合物：39g","蛋白质：30g","脂肪：19g","总热量：450kcal"]},"*： 牛奶按照常见的 250ml 计算","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["燕麦鸡蛋饼是极具营养、便于制作、适宜快速制作的早餐。尤其适宜热爱健身的上班族。"],title:"燕麦鸡蛋饼的做法"},{no:26,id:"550d4b23a1b02092961f20b716011df1",name:"牛奶燕麦",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["牛奶（巴氏奶口感更好）","燕麦","鸡蛋"]}]},{text:"计算",content:[{type:"list",items:["🥛 牛奶 280ml/per","🍳 鸡蛋 1 个/per","🍚 燕麦 40g/per"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"heading",text:"燕麦烹饪常规方法"},{type:"list",items:["将牛奶倒入早餐杯（冷的即可）","准备好 200ml 水，如果是直饮水直接加入燕麦，否则请烧开后加入燕麦","水沸后 2 分钟，燕麦煮好","煮好的燕麦捞出倒入牛奶中（尽量不要将煮燕麦的水也倒入牛奶，影响口感）"]},{type:"heading",text:"燕麦烹饪快速方法"},{type:"list",items:["将燕麦替换为快煮燕麦","将牛奶倒入装有快煮燕麦的容器中并搅拌","将混合物放入微波炉中","50%火力微波 4 分钟"]},{type:"heading",text:"煎蛋烹饪方法"},{type:"list",items:["热锅，锅内放一层底油，油热后煎鸡蛋，每面煎 20s，考虑调底味（3g 椒盐，可选）","关火，装盘"]},"烹饪基本 3 分钟 搞定，做完菜品都是常温，极易入口，一般每次 2 分钟吃完。","🥑 水果蔬菜，苏打饼干搭配食用更佳\n"]},{text:"附加内容",content:[{type:"list",items:["由于不同微波炉火力不同，故微波炉火力无法精确表明","不建议混合物超过容器容量 50%，否则加热过程中内容物极有可能溢出","不建议使用玻璃杯进行烹饪，理由同上"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["高蛋白，粗谷物纤维，饱腹感的懒人快速营养早餐，3 分钟 搞定"],title:"牛奶燕麦的做法"},{no:27,id:"b95b843f4111da4b665f7f82c9c1419e",name:"空气炸锅面包片",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["面包片","空气炸锅"]}]},{text:"计算",content:["每份：",{type:"list",items:["面包片（两片）"]}]},{text:"操作",content:[{type:"list",items:["取出两片面包片（建议使用粗粮面包片）","将面包片--垂直--放入空气炸锅","200°C 烘烤 5 分钟","取出即可使用"]}]},{text:"附加内容",content:["营养成分表（数据基于全麦面包片）",{type:"list",items:["热量 254 千卡","蛋白质 12.3 克","脂肪 3.5 克","碳水化合物 43.1 克","膳食纤维 6.0 克"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["健康饱肚子，适宜正在减脂期的程序员食用"],title:"空气炸锅面包片的做法"},{no:28,id:"2e8f8f59aabf76ac13219985cfdf424b",name:"美式炒蛋",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","全脂牛奶/奶油","黄油","盐"]}]},{text:"计算",content:["每份：",{type:"list",items:["鸡蛋 3 个","全脂牛奶/奶油 10g","黄油 5 克","盐 1 克"]}]},{text:"操作",content:[{type:"list",items:["鸡蛋打入大碗中，加盐搅打至起泡，静置 15 分钟","黄油切小块入锅，倒入蛋液，开小火不断搅拌","黄油一融化，就快速翻动蛋液，将其打碎成细密状，在蛋液大体凝固前关火","加入牛奶搅拌 15 秒，至炒蛋湿润绵密，装盘"]}]},{text:"附加内容",content:[{type:"list",items:["想吃的更丰富可以在最后一步那里加上炒好的番茄丁，洋葱丁，培根丁，切好的芝士小丁，等等。。。(总之不会再出水的东东）","使用平底锅（不粘锅）。","考虑到很多人是一人食就炒一两个鸡蛋，口径比较小的锅或许更方便在锅中均匀搅拌。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["美式炒蛋具有松软鲜嫩的口感,与平时的炒蛋不同,美式炒蛋中加入了少量牛奶,使得蛋花更加的细密均匀,并且营养丰富~"],title:"美式炒蛋的做法"},{no:29,id:"0ce1e1de2bc83a6448100b8a5262970b",name:"苏格兰蛋",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","手抓饼皮","芝士","培根","空气炸锅或者油锅"]}]},{text:"计算",content:["一份量\n",{type:"list",items:["鸡蛋 50g（约 1 颗）","手抓饼 1 份-2 份（看鸡蛋大小）","芝士片 1-2 片","培根片 1-2 片"]}]},{text:"操作",content:[{type:"list",items:["用冷水下锅水开 3 分钟后捞出","鸡蛋捞出，放入冰水中剥壳更快速也更完整","用芝士片包裹鸡蛋","培根片包裹鸡蛋","手抓饼两端切除以矩形包裹鸡蛋","油温 6 成下锅（油面波动，有青烟，筷子插入油中周围泛起气泡即是 6 成温度） 炸制金黄即可","空气炸锅 160 度 15 分钟","切开即可食用"]}]},{text:"附加内容",content:[{type:"list",items:["芝士片、培根片、手抓饼直接淘宝购买即可"]},{type:"image",text:"效果图",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"效果图",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["","","","","",{type:"image",text:"简易版苏格兰蛋",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"苏格兰蛋是一种用新鲜肉糜裹住鸡蛋，放入油中炸至金黄制成，这个版本比较费事，所以在此就给大家带来简易版,苏格兰蛋复杂版大家就自行查找。","简易版苏格兰蛋是利用手抓饼皮包裹住芝士培根糖心蛋放入油中炸至金黄制成，大约耗时 20-30 分钟。"],title:"苏格兰蛋的做法"},{no:30,id:"793af41641daebeeed1ca246fa1608e6",name:"茶叶蛋",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","八角","香叶","桂皮","茴香","冰糖","红茶","生抽","老抽","食盐"]}]},{text:"计算",content:[{type:"list",items:["鸡蛋 400g（约 8 颗）","八角 4g（约 2 颗）","香叶 0.5-1g（约 2 片）","桂皮 3g（1 小块）","茴香 5g","冰糖 15g","红茶 20g","生抽 15g","老抽 25g","食盐 3g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["用冷水将鸡蛋煮熟，大火大约 8 分钟（根据自家厨具决定）","鸡蛋捞出，过冷水","将鸡蛋互相碰撞，使每个鸡蛋产生裂缝","将鸡蛋下锅，放入八角，香叶，桂皮，茴香，冰糖，红茶，生抽，老抽，食盐","加水直至没过鸡蛋","大火煮开之后，转中小火煮 15 分钟"]},"中火煮15 分钟之后，捞出料渣，鸡蛋再浸泡一会口感更佳\n"]},{text:"附加内容",content:[{type:"list",items:["鸡蛋捞出过冷水是为了让鸡蛋和壳之间产生间隙","食盐可根据个人口味选择不加","八角，香叶，桂皮，茴香，冰糖，自己没有这么多食材可以买现成的卤料包"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["茶香浓郁，鲜香可口的高蛋白快速营养早餐，大约耗时 30 分钟。烹饪略微耗时，可以周末尝试，做一次大约够 2-3 个人吃。"],title:"茶叶蛋的做法"},{no:31,id:"59d0be61cba128337cf2355fff88127f",name:"鸡蛋三明治",category:"breakfast",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","吐司","培根","黄油","蛋黄酱","盐","黑胡椒"]}]},{text:"计算",content:[{type:"list",items:["鸡蛋 1 个","吐司 2 片","培根 2 片","黄油 10 g","蛋黄酱 20g","盐 1g","黑胡椒 2g"]}]},{text:"操作",content:[{type:"list",items:["吐司切去四边，备用","鸡蛋煮熟，捣碎","混合鸡蛋、蛋黄酱、盐、黑胡椒","锅中加入黄油，煎熟培根","组装吐司，在两片吐司间加入制作好的鸡蛋酱及培根","四边形吐司切成三角形装盘"]}]},{text:"附加内容",content:[{type:"list",items:["也可加入芝士、酸黄瓜等食材"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["10 分钟的简易鸡蛋三明治 🥪"],title:"鸡蛋三明治的做法"},{no:32,id:"8541f7a38a94bdecf1f471677374449a",name:"油泼辣子",category:"condiment",detail:[{text:"原料和工具",content:[{type:"list",items:["蒜头","干辣椒面","盐","熟白芝麻","小米椒","花生油（可用菜籽油替换）","家庭小陶瓷碗","家庭铁勺子","五香粉 （可选）","草寇（可选）","小葱 （可选）","八角","花椒","香叶","白芷","姜片（可选）","糖","白醋"]}]},{text:"计算",content:[{type:"list",items:["蒜头 1 个","干辣椒面 100 克","盐 5 克","熟白芝麻 15 克","小米椒 1 个","花生油 150 毫升 （可用菜籽油替换）","五香粉 10 克（可选）","草寇 1 个（可选）","小葱 3-5 根（可选）","其他配料：八角(1)、花椒（20-50 粒都可，看个人口味）、香叶（2-3 片）、白芷（2-3 片）、姜片（大拇指粗细的姜切片）（可选）","糖 30 克","白醋 5 ml（大概就是小铁勺子的量）"]}]},{text:"操作",content:[{type:"list",items:[["拿出蒜头掰 2 个",{type:"codespan",text:"小蒜头"},"去皮"],["拿出砧板剁碎",{type:"codespan",text:"小蒜头"},"、",{type:"codespan",text:"小米椒"}],["拿出碗倒入",{type:"codespan",text:"花生油"}],["油热放入",{type:"codespan",text:"其他配料"},"和",{type:"codespan",text:"小葱"},",等到香料变焦，捞出扔掉"],"拿出铁锅将碗内的油放入加热 2 分钟（菜籽油烧至冒烟）","此时是空碗",["往空碗加入",{type:"codespan",text:"干辣椒面"},"、",{type:"codespan",text:"白芝麻"},"、",{type:"codespan",text:"蒜末"},"、",{type:"codespan",text:"小米椒"},"、",{type:"codespan",text:"盐"},"、",{type:"codespan",text:"五香粉"},"、",{type:"codespan",text:"草寇"},"作为"调料""],["关火将油温冷却至 ",{type:"codespan",text:"210"}," 摄氏度"],["将锅内热油倒入碗内并用勺子搅拌即可（可以在 ",{type:"codespan",text:"165"}," 摄氏度时加入同样"调料"的碗最后进行混合进行增辣）"],"倒入热油稍微搅拌后放入白醋，此时会重新沸腾。继续进行搅拌，白醋增香。","油泼辣子冷却到温热放白糖和味精，白糖可以是辣味柔和，不会那么的呛口"]}]},{text:"附加内容",content:[{type:"list",items:['五香粉、草寇作为"调料"加入，可以增加香味，使油泼辣子更香']},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[[{type:"image",text:"image",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"image",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],"制作耗时 10 分钟"],title:"油泼辣子的做法"},{no:33,id:"f601d6a382226313bc66aa7272d127c1",name:"油酥",category:"condiment",detail:[{text:"原料和工具",content:[{type:"list",items:["面粉","油","盐"]}]},{text:"计算",content:[{type:"list",items:["油 = （要烙饼的张数 * 10ml）","盐 = （要烙饼的张数 / 2）g","面粉 = （要烙饼的张数 / 0.13）g"]}]},{text:"操作",content:[{type:"list",items:["面粉盛小碗里，加入盐","加入 200 度的热油","用筷子将其搅拌成无固状物体的糊状。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["油酥是由面粉与热油混合调制的，通常在烙饼时涂点油酥，可以使得饼子层层分明，外酥里软，口感更佳。"],title:"油酥的做法"},{no:34,id:"bd0c88139d799550bf9ec5d831ed71ac",name:"炸串酱料",category:"condiment",detail:[{text:"原料和工具",content:[{type:"list",items:["干辣椒面（粗细都准备）","孜然粉","胡椒粉","五香粉","花椒粉","十三香","麻辣鲜","白芝麻"]}]},{text:"计算",content:[{type:"list",items:["干辣椒面 60 克","孜然粉 20 克","胡椒粉 10 克","五香粉 15 克","食盐 20 克","花椒粉 15 克","鸡精 8 克","十三香 5 克","麻辣鲜 5 克","白芝麻 30 克"]}]},{text:"操作",content:[{type:"list",items:["所有原料在容器内混合，搅拌均匀。","锅里烧热油，油的用量以在容器内没过所有原材料为佳。","分三次淋入热油，每次 1/3，同时搅拌。","最后放入香油 10ml，生抽 10ml，花椒油 10ml，蚝油 10ml。"]}]},{text:"附加内容",content:[{type:"list",items:["最后一步的调味可按自己喜好添加。","不得一次性倒入所有热油，必须分次倒入并搅拌。","原料可按比例缩减。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["炸串酱料，号称淋袜子都好吃，新手友好，预计用时 10 分钟。"],title:"炸串酱料的做法"},{no:35,id:"62392eb3ab996d47e9153bc8b6c1afda",name:"糖色",category:"condiment",detail:[{text:"原料和工具",content:[{type:"list",items:[["糖（任选其一）：",{type:"list",items:[["冰糖：炒出来的",{type:"codespan",text:"糖色"},"色泽最为鲜艳，红亮，必须水油炒，不加水融化会很慢"],"白砂糖：必须水油炒，不加水融化会很慢","绵白糖：可以不加水"]}],"炒糖色过程火不要太大！！！电磁炉温度不够，火候过了发苦，不够发甜"]}]},{text:"计算",content:[{type:"list",items:[[{type:"codespan",text:"油"},"：100ml"],[{type:"codespan",text:"开水"},"：500ml"],[{type:"codespan",text:"糖"},"（这里以冰糖为例）"]]}]},{text:"操作",content:[{type:"list",items:["开火，并向锅中倒入 100ml 开水 1","再向锅中倒入 100ml 油，与第一步间隔越短越好，此时锅为大火中火都可以，着急的话可以大火","放入冰糖（如果冰糖过于耦合，可以提前敲碎，做到耦合度越低越好）","调整火力为中火",["开始搅拌",{type:"list",items:[["要一直一直一直搅拌，变成棕褐色，此时",{type:"strong",text:"转为小火"}],["再变稀，变红茶色，再变成酱红色后起小泡泡，准备好执行下面的",{type:"codespan",text:"操作1"},"or",{type:"codespan",text:"操作2"}],"小泡泡会逐渐消失，之后会出现大泡泡，大泡泡出现时糖色完成",["需要在此时快速进行下一步操作（无论哪种操作都一定要提前准备好并快速！否则火候过大糖色发苦），根据菜品派别以及个人口味作出选择",{type:"list",items:["操作 1：可以直接加 400ml 开水降温","操作 2：也可以加入葱姜蒜花椒等调味品进行翻炒"]}]]}]]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"糖色的做法"},{no:36,id:"36494c631142783aac8de8b8e5571099",name:"糖醋汁",category:"condiment",detail:[{text:"原料和工具",content:[{type:"list",items:["清水","白糖","白醋/米醋","料酒","生抽"]}]},{text:"计算",content:[{type:"list",items:["清水(50ml)","生抽(40ml)","白糖(30g)","白醋(20ml)","料酒(10ml)"]}]},{text:"操作",content:[{type:"list",items:["按照比例将各调料在小碗中搅拌均匀","按不同菜肴的方式处理完毕后，将配制好的糖醋汁倒入锅中","根据各菜肴的不同，烹制 5-10 分钟","大火收汁，可增加菜的浓度、香味和光泽"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["糖醋汁通常情况下由清水、白糖、白醋等制成，有些人喜欢放一些番茄酱来增添不一样的酸甜味或放一些淀粉来增加菜肴汤汁的粘性和浓度，糖醋汁可用于糖醋鱼、糖醋里脊、糖醋排骨等菜品的制作","可依据糖醋汁配制的经典比例 1：2：3：4：5 来调制糖醋汁"],title:"糖醋汁的做法"},{no:37,id:"a6fb71b5f81f32e124476888edc920fb",name:"草莓酱",category:"condiment",detail:[{text:"原料和工具",content:[{type:"list",items:["草莓","白砂糖","保鲜膜"]}]},{text:"计算",content:["每份：",{type:"list",items:["草莓 1200 克","白糖 400 克 （如需要低糖饮食，可以考虑降低到 200g）"]}]},{text:"操作",content:[{type:"list",items:["草莓洗净去叶","将草莓切碎放入合适的碗中","将白糖倒入碗中与草莓搅拌均匀","碗用保鲜膜覆盖静置 1 小时","将静置的草莓和糖的混合物倒入不粘锅中开大火烧开","烧开后转小火不断搅拌直至果酱呈粘稠状关火","待草莓酱冷却后装入准备好的密封罐中"]},[{type:"image",text:"洗好的草莓",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"混合好的草莓",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"熬煮的草莓",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"做好的草莓",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["可以买那种一筐一筐卖的小草莓，主要是便宜。做成酱抹在面包上非常好吃。"],title:"草莓酱的做法"},{no:38,id:"259db9f3ca81a49f429323778025783a",name:"蒜香酱油",category:"condiment",detail:[{text:"原料和工具",content:[{type:"list",items:["蒜头","白芝麻","花生油","酱油","蘸料碟"]}]},{text:"计算",content:[{type:"list",items:["蒜头 2 瓣","白芝麻 5 克","花生油 15 毫升","酱油 30 毫升","蘸料碟 1 个"]}]},{text:"操作",content:[{type:"list",items:["拍碎蒜头","往蘸料碟中加入酱油","起锅，加入花生油，等到油温滚烫后加入拍好的蒜头，炸半分钟","半分钟后，关火，把热油倒入蘸料碟，用筷子搅拌即可"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"蒜香酱油的做法"},{no:39,id:"4740f91ac28ff852a41368e01cf76425",name:"蔗糖糖浆",category:"condiment",detail:[{text:"原料和工具",content:["原料",{type:"list",items:["白砂糖","水"]},"工具",{type:"list",items:["可密封容器（建议使用高硼硅试剂瓶，便宜）"]},{type:"image",text:"bottle",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"计算",content:["建议比例=>糖 : 水 = 1 : 1，这样方便进行糖量控制，比如想要 15 克糖，就量取 30 克的糖浆",{type:"list",items:["水 100 克","白砂糖 100 克"]}]},{text:"操作",content:[{type:"list",items:["将称好的白砂糖的饮用水于容器混匀","容器封盖放冰箱冷藏"]}]},{text:"附加内容",content:["水无论冷热都可，如果比较急用，可用热水溶解后再冷却糖浆。","配制好的糖浆不会轻易变质，在冷藏状态下保存一周通常是没问题的。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["将糖事先溶解好便于在配制饮料（特别是冷饮）时给饮料增甜"],title:"蔗糖糖浆的做法"},{no:40,id:"ce5bbd0096bb31726b948bc638f27c2c",name:"奥利奥冰淇淋",category:"dessert",detail:[{text:"原料和工具",content:[{type:"list",items:["淡奶油（推荐品牌 安佳动物淡奶油）","原味奥利奥","电动打蛋器","一个容量在 600 毫升以上且直径小（PS: 需要注意能放得下电动打蛋仪）深度深的容器（如准备了冰淇淋模具 容器需要有尖嘴方便转移）","小刀（或者可以去除夹心的工具）","冰淇淋模具（可选）"]}]},{text:"计算",content:["每份：",{type:"list",items:["奥利奥 6 块","白砂糖 18 克","淡奶油 250 毫升"]}]},{text:"操作",content:[{type:"list",items:["将奥利奥拧开后去除利利（夹心），备用","用筷子将奥奥剁碎，需要有一半奥奥变成粉状，另一半的奥奥最大长度小于 0.5 厘米，备用（某宝可搜“奥利奥饼干碎”，节省时间精力^-^）","将奶油全部倒置于深容器中，并加入准备好的糖",["开始用电动打蛋器高速挡 搅打至 电动打蛋器提起后下方会出现",{type:"strong",text:"悬挂住"},"的奶油（ 0.5 厘米 - 1 厘米），而不是",{type:"strong",text:"全部"},"像液体一样滴下（部分滴下是正常现象）。"],"搅打完成后将奥奥放入奶油中，搅拌均匀直至底部有奥奥。","可选：将混合物倒入冰淇淋模具中","放置冰箱冷冻室（ -18 度） 4 小时以上可取出"]}]},{text:"附加内容",content:[{type:"list",items:["剁碎奥利奥的容器注意不要使用易碎容器。","去除奥利奥夹心时切忌注意割到手。",["参考资料：",{type:"link",text:"5分钟搞定【奥利奥麦旋风】太解馋叭！",href:"https://www.xiachufang.com/recipe/106178429/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["奥利奥冰淇淋是简单但好吃的冰淇淋，纯动物奶油不腻口，预计制作时长半小时（主要消耗在搅打奶油和去除奥利奥夹心上）。"],title:"奥利奥冰淇淋的做法"},{no:41,id:"2d6cfb54810bd7cefc6766d873b5c64f",name:"戚风蛋糕",category:"dessert",detail:[{text:"原料和工具",content:[{type:"heading",text:"工具"},{type:"list",items:["烤箱（电饭锅可替代，但大多情况下由于锅胆材质问题易失败）","打蛋器（电动最好，手动费力且有一定失败概率）或筷子（非常不推荐）","铝合金阳极模具（千万不能选不沾模具，常用尺寸为 6 寸或 8 寸）","刮刀（用于翻拌蛋糕糊）"]},{type:"heading",text:"原料"},{type:"list",items:["鸡蛋","白糖","牛奶（或水）","食用油（或黄油，但需加热软化）","低筋面粉（推荐惠宜）","[可选] 柠檬汁或白醋"]}]},{text:"计算",content:["每份（12 个面积单位）：",{type:"list",items:["1 个鸡蛋（正常中等大小，约 50g）","白糖 16g","食用油 8g","牛奶 10g","低筋面粉 17g"]},"具体来说，对于常见 6 寸及 8 寸蛋糕：",{type:"list",items:[["6 寸：大小为 3 份（即三个鸡蛋）。面积 36 个单位。",{type:"list",items:["鸡蛋 3 个，白糖 50g，食用油 25g，牛奶 30g，低筋面粉 50g"]}],["8 寸：大小为 5 份（即五个鸡蛋）。面积 64 个单位。",{type:"list",items:["鸡蛋 5 个，白糖 80g，食用油 40g，牛奶 50g，低筋面粉 90g"]}]]}]},{text:"操作",content:[{type:"heading",text:"前期分离操作"},{type:"list",items:["从冰箱中取出新鲜的鸡蛋","准备两个容器并擦干，分别盛放蛋清与蛋黄",["对盛放蛋清的容器，可稍有水珠，但",{type:"strong",text:"不能有任何油"},"；盛放蛋黄的容器不能有水珠"],"打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。",["分离过程中蛋黄不能破碎，",{type:"strong",text:"蛋清中不能混有任何蛋黄"},"，否则会严重影响打发。（白色系带可进入蛋清，不影响）"],["（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 ",{type:"strong",text:"1/8"},"）"]]},{type:"heading",text:"搅拌蛋黄液"},{type:"list",items:[["准备一个新的空碗，加入全部食用油，然后放入低筋面粉搅拌",{type:"list",items:["油会直接阻断面筋的形成"]}],[["将蛋黄加入碗中，再加入牛奶以及 ",{type:"strong",text:"1/4"}," 的白糖，用刮刀搅拌均匀"],{type:"list",items:["此时加入的牛奶虽然含水，但是不应形成面筋了。"]}],["准备好低筋面粉，一边慢慢撒入容器一边用刮刀“Z 字形搅拌”（之字形搅拌），即刮刀只能沿着刀刃的方向两侧或前后移动。",{type:"strong",text:"不可无序地逆时针或顺时针搅拌"}],"继续，加入全部面粉，仍使用上述搅拌方式，直到混合均匀、无干粉状态。（出现一些团块是正常现象，可继续搅拌使其分散）","静置，备用"]},{type:"heading",text:"打发蛋白"},{type:"list",items:[["准备好剩余 ",{type:"strong",text:"3/4"}," 的白糖。分为三份，每份为总量的 ",{type:"strong",text:"1/4"}],"蛋清中加入柠檬汁或白醋（可选）",["打蛋器中速，打发蛋白至有",{type:"em",text:"粗大气泡的状态"},"，加入",{type:"strong",text:"第一份白糖"}],["打蛋器高速，打发蛋白至",{type:"em",text:"气泡较细腻的状态"},"，加入",{type:"strong",text:"第二份白糖"}],["打蛋器高速，打发蛋白至",{type:"em",text:"“湿性发泡”"},"的状态（此时提起打蛋器头，有长长的弯曲尖角），加入",{type:"strong",text:"第三份白糖"}],"打蛋器中低速，打发蛋白至“干性发泡”的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）",["此时蛋白打发程度已符合要求",{type:"list",items:["关于蛋白状态的判断可参考附件链接中的图片。）","打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）"]}]]},{type:"heading",text:"混合搅拌"},{type:"list",items:["简单搅拌几下蛋黄液",["用刮刀取 ",{type:"strong",text:"1/3"}," 的蛋白霜，加入到蛋黄糊中"],["采用“翻拌”的手法，此手法是为了避免消泡",{type:"list",items:["翻拌手法是","先用右手拿刮刀从搅拌盆中心插入面糊底部","向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内","左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了一次循环","速度大约是 1 秒钟两下","此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。"]}],["将 ",{type:"strong",text:"1/3"}," 的蛋白霜与蛋黄液的混合液倒入剩余 ",{type:"strong",text:"2/3"}," 的蛋白霜中，继续翻拌均匀"],"将蛋糕糊倒入模具，震荡几下避免大气泡"]},{type:"heading",text:"烘烤"},{type:"list",items:[["烘烤总时间：6 寸蛋糕 ",{type:"strong",text:"30-35"}," 分钟，8 寸蛋糕 ",{type:"strong",text:"50"}," 分钟。根据自己烤箱特性灵活调整，一般不超过 $\\pm 5$ 分钟。（最后几分钟时可在烤箱前观察）"],["以",{type:"strong",text:"上管 **150** 摄氏度，下管 **160** 摄氏度"},"预热烘烤，约 10 分钟可到达预定温度。"],"预热完成后，将模具放入烤箱下层",[["选择",{type:"strong",text:"变温烘烤"},"，分为两个阶段。"],{type:"list",items:[["第一阶段烤箱设定温度为：上管 ",{type:"strong",text:"150"}," 摄氏度，下管 ",{type:"strong",text:"160"}," 摄氏度；"],["烘烤总时长的前 ",{type:"strong",text:"3/5"}," 为第一阶段烘烤"],["第二阶段温度为：上管 ",{type:"strong",text:"160"}," 摄氏度，下管 ",{type:"strong",text:"170"}," 摄氏度；"],["烘烤总时长的后 ",{type:"strong",text:"2/5"}," 为第二阶段烘烤。直接调整烤箱温度即可切换。"]]}],["烤好后，出炉",{type:"list",items:[["此操作可能会",{type:"strong",text:"烫手"},"，注意用毛巾辅助"]]}]]},{type:"heading",text:"冷却与脱模"},{type:"list",items:["（可选） 将模具从高处落下，震出其中的热气",["模具倒扣 10 分钟，使蛋糕冷却",{type:"list",items:["没有冷却的蛋糕立刻脱模会损伤蛋糕",["此操作可能会",{type:"strong",text:"烫手"},"，注意用毛巾辅助"]]}],"脱模，食用"]}]},{text:"附加内容",content:[{type:"list",items:["参考了以下教程，文中说明非常详细且有每一步骤的配图。同时，对于为什么做某一个操作、背后的原理也有阐释，以及出现某些问题的分析：",{type:"link",text:"为了做好这个戚风蛋糕，用了一整箱鸡蛋，从此告别凹底和塌陷",href:"https://zhuanlan.zhihu.com/p/86865919"},["对戚风蛋糕而言，蛋清打发是次要问题，关键是",{type:"strong",text:"烤制时的温度和时间"},"。"],["蛋清容器而言，可有水珠，蛋黄容器不能有。",{type:"list",items:["原因：油会影响蛋白的打发，蛋清 85%是水，稍有水珠并不影响打发。","特别新鲜的鸡蛋蛋清会比较硬，应对硬蛋清 5 个鸡蛋配方的话加 15ml 水会帮助蛋清打发（1 个鸡蛋配方则是 3g 水）"]}],"蛋清打发途中加的糖，实际也是先融于蛋清中的水里，成为糖浆溶液包裹在气泡外，对打发的气泡起保护作用。","温度对糖融于水的速率以及溶解度影响较大，刚从冰箱拿出的蛋清不易打发。但温度较低的鸡蛋容易分离蛋清蛋黄，建议分离后恢复室温再进行打发。",["一些参考图片","",{type:"image",text:"配方",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{type:"image",text:"筛子分离蛋黄",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{type:"image",text:"手动分蛋黄",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{type:"image",text:"蛋黄",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{type:"image",text:"打发蛋白",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{type:"image",text:"倒入模具",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{type:"image",text:"预热烤箱",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{type:"image",text:"烤制",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"",{type:"image",text:"成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[["戚风蛋糕是一道烘焙入门菜品，有一定操作难度。但成功制作后，其口感细腻绵软，令人回味。加上烘烤时间，一般初学者需要 ",{type:"strong",text:"1.5 - 2 小时"},"即可完成。"]],title:"戚风蛋糕的做法"},{no:42,id:"31c87501d51514130b66f4693d1a9828",name:"提拉米苏",category:"dessert",detail:[{text:"原料和工具",content:[{type:"list",items:["马斯卡彭芝士","手指饼干","放凉浓缩咖啡","无菌鸡蛋","白砂糖","可可粉","朗姆酒（不喜欢酒的朋友可省略，可按照自己口味调节）","一个装成品的容器（这里用的是玻璃乐扣）","打蛋器（手劲儿大的朋友也可以锻炼臂力）"]}]},{text:"计算",content:[{type:"list",items:["马斯卡彭芝士 450g","手指饼干 1 包","放凉浓缩咖啡 350ml","无菌鸡蛋 4 个","白砂糖 50g","可可粉 10g","朗姆酒 35ml"]}]},{text:"操作",content:[{type:"list",items:["分离蛋黄蛋清","盛有蛋白的碗中加 10g 白砂糖湿性打发","盛有蛋黄的碗中将 40g 白砂糖分三次加入，搅拌至均匀","蛋黄中分三次加入马斯卡彭芝士，搅拌至均匀","蛋黄中最后加入朗姆酒，搅拌均匀","将打发好的蛋白分三次加入蛋黄芝士液中","手指饼干两面浸湿咖啡液，平铺入容器","两层芝士液两层饼干交替放入容器（这一步按照大家意愿及容器高度酌情处理）","放入冰箱冷藏四个小时（心急的小伙伴可以提早拿出来）","取出后在表面筛上可可粉，即可享用啦"]}]},{text:"附加内容",content:[{type:"list",items:[{type:"link",text:"下厨房蛋白打发具体教程",href:"https://www.xiachufang.com/recipe/101779500/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"自家提拉米苏成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"提拉米苏，是意大利传统甜品。无需烤箱操作简便，烘焙新手也可以零失误获得一份美味的提拉米苏。"],title:"提拉米苏的做法"},{no:43,id:"97acc72ed442b7ad7170f4925850a42f",name:"烤蛋挞",category:"dessert",detail:[{text:"原料和工具",content:["该配方为整包蛋挞皮所需量 填充后可直接冷冻保存",{type:"list",items:["蛋挞皮 品牌不限","鸡蛋","牛奶","淡奶油","白砂糖","烤箱 大小不限","克数称","搅拌器 包含且不限于筷子 打蛋器等工具","筛网 网孔约为 1 毫米"]}]},{text:"计算",content:["每份：","该配方为整包蛋挞皮所需量 填充后可直接冷冻保存",{type:"list",items:["蛋挞皮 品牌不限 整包蛋挞皮约为 30 只","鸡蛋 8 个 普通鸡蛋即可","牛奶 200 毫升 普通袋装牛奶即可","淡奶油 450 毫升 烘焙店或超市即有售","白砂糖 80 克 普通砂糖即可 细砂糖更优 易于融化"]}]},{text:"操作",content:[{type:"list",items:["将碗置于克数称上 称量 450 克 淡奶油（淡奶油密度在此处记为 1 ）","加入 80 克白砂糖 （甜度中等 可按个人口味增减 建议范围 60-100 克）","加入 200 克牛奶 （牛奶密度在此处记为 1 ）","取 8 个蛋黄加入 蛋清可留作他用","均匀搅拌所有材料直至白砂糖全部融化","使用网筛对搅拌完成的食材进行过滤 滤除鸡蛋黏膜 鸡蛋壳 未融化的白砂糖 结块的淡奶油","此时请将烤箱设置 220 摄氏度开始预热（约 10 分钟） 记得拿出烤盘","将蛋挞皮以 0.5 厘米的间隔均匀放置于烤盘中","将过滤完成的食材倒入蛋挞皮中 液面距离蛋挞皮上沿 0.5 厘米即可不宜过多","截止此步骤 半成品蛋挞的制作已经完成 可直接放入冰箱速冻 12 小时以上保存","将半成品蛋挞放入烤箱中进行烤制 温度为 200 摄氏度 时间为 25 分钟","烤制结束后即可食用"]}]},{text:"附加内容",content:["操作时 请务必小心烤箱高温 防止烫伤","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"烤蛋挞",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"烤蛋挞是一道简单易于制作的甜品 且半成品可置于冰箱冷冻长时间保存 随吃随取 出品时间约 1 小时"],title:"烤蛋挞的做法"},{no:44,id:"b33ac7974f694a3b10ab9618b179d320",name:"芋泥雪媚娘",category:"dessert",detail:[{text:"原料和工具",content:[{type:"list",items:["荔浦芋头（电商平台购买即可，实惠新鲜）","紫薯粉","牛奶","糯米粉","玉米淀粉","黄油","淡奶油","白砂糖","料理搅拌机（电动打蛋器也可以）","筛网","保鲜膜","白砂糖"]}]},{text:"计算",content:[{type:"list",items:["荔浦芋头 200g","紫薯粉 3g","牛奶 165g","糯米粉 a 50g","糯米粉 b 75g","玉米淀粉 22g","黄油 30g","淡奶油（推荐安佳） 145g","白砂糖 26g"]}]},{text:"操作",content:[{type:"list",items:["芋头切块，大火煮熟至软（40 分钟即可），全部放入料理机","向内加入 30g 牛奶，25g 淡奶油，将其打成泥状","再向内加入 3g 紫薯粉，18g 白砂糖，继续搅拌打成细腻芋泥","取出另一个碗，加入全部糯米粉 b，22g 玉米淀粉，135g 牛奶，50g 白砂糖，混匀并过筛一遍，保鲜膜盖上并扎小洞，中火蒸半个小时","在蒸的过程中，将糯米粉 a 放入平底锅小火翻炒至微微发黄（即炒熟），作为手粉备用","将中火蒸完半小时的糯米牛奶混合物（果冻状）趁热加入黄油 30g，将黄油揉至面团完全吸收，然后放冰箱冷藏一小时","取出另一只碗，加入 120g 淡奶油，8g 白砂糖，打发至有纹路，装进裱花袋备用","取出冷藏后的面团，搓揉 5 分钟，分成 30g 一个，均匀撒上 2g 手粉防粘，擀成圆形，先挤上 5g 裱花奶油，然后放上 30g 芋泥，最后将面饼像包包子一样包起来（可以减去多余的皮）","包好后再均匀撒 2g 手粉防粘","重复以上两步直至原材料用光"]}]},{text:"附加内容",content:[{type:"list",items:["制作时最好佩戴不粘手套","制作完即可食用，不用再加热"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"芋泥雪媚娘成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"芋泥雪媚娘是一道甜品，很适合做给孩子吃，无需烤箱，手残党也可以做成功～预计制作时间 2 小时。"],title:"芋泥雪媚娘的做法"},{no:45,id:"19d112d9c57ee021b244b011ac2015e7",name:"雪花酥",category:"dessert",detail:[{text:"原料和工具",content:[{type:"heading",text:"工具"},{type:"list",items:["不粘平底锅","烘焙刮刀（可用锅铲代替，小心使用破坏不粘锅涂层）","一次性塑料手套","雪花酥/牛轧糖模具","擀面杖"]},{type:"heading",text:"原料"},{type:"list",items:["无盐黄油","棉花糖","全脂奶粉","混合坚果（三只松鼠每日坚果）","饼干（非夹心型饼干，推荐小奇福或购买使用雪花酥烘焙专用小饼干）"]}]},{text:"计算",content:["每份：",{type:"list",items:["无盐黄油 20g","棉花糖 75g","全脂奶粉 40g","混合坚果 60g","饼干 75g"]}]},{text:"操作",content:[{type:"list",items:["饼干超过一元硬币大小先切成小块","无盐黄油加入锅中，小火加热至无盐黄油完全融化","棉花糖加入锅中，使用刮刀搅拌，直至棉花糖融化并与无盐黄油均匀融合","20g 奶粉加入锅中，使用刮刀搅拌，奶粉与黄油棉花糖混合物搅拌均匀后立即关火","准备好的所有混合坚果与饼干趁热加入锅中，使用刮刀搅拌","搅拌到温度下降到手可以接触的温度后，戴上一次塑料手套，在锅中搓揉或者双手拿起拉扯，让饼干混合坚果与棉花糖黄油奶粉混合物分散均匀。","将上述步骤混合物压入模具中，边角压实，擀面杖擀平，未满的一边用手尽量压成直边","室温放凉，完全冷却后脱模，按照模具纹路切块，或切成自己喜欢的大小，撒上剩余奶粉，尽量使雪花酥每面都沾上奶粉"]}]},{text:"附加内容",content:[{type:"list",items:["棉花糖加热时间越长，最后成品越硬",["参考资料：",{type:"link",text:"【一口小锅 十分钟搞定的网红草莓“雪花酥”-哔哩哔哩】",href:"https://b23.tv/P547ILO"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"雪花酥成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"雪花酥是一个快捷简便的甜点，适合装盒送礼，制作耗时 30 分钟。"],title:"雪花酥的做法"},{no:46,id:"8f931d2da18480bda3d145ef79c96a39",name:"魔芋蛋糕",category:"dessert",detail:[{text:"原料和工具",content:[{type:"heading",text:"工具"},{type:"list",items:["烤箱","电动打蛋器","金属蛋糕模具（形状任意）","烘焙纸","餐刀（用于翻拌和抹平蛋糕糊）","隔热手套","[可选] 分蛋器"]},{type:"heading",text:"原料"},{type:"list",items:["鸡蛋","赤藓糖醇","可可粉","魔芋粉","塔塔粉"]}]},{text:"计算",content:["每份（9.25 × 5 × 1 英寸）：",{type:"list",items:["3 个鸡蛋","赤藓糖醇 50g","可可粉 10g","魔芋粉 10g","塔塔粉 1g"]}]},{text:"操作",content:[{type:"heading",text:"预热烤箱"},{type:"list",items:["在准备蛋糕糊之前，可以开始预热烤箱至 350 ℉( 150 ℃)以节省时间"]},{type:"heading",text:"前期分离操作"},{type:"list",items:["从冰箱中取出新鲜的鸡蛋","准备两个容器并擦干，分别盛放蛋清与蛋黄",["对盛放蛋清的容器，可稍有水珠，但",{type:"strong",text:"不能有任何油"},"；盛放蛋黄的容器不能有水珠"],"打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。",["分离过程中蛋黄不能破碎，",{type:"strong",text:"蛋清中不能混有任何蛋黄"},"，否则会严重影响打发。（白色系带可进入蛋清，不影响）"],["（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 ",{type:"strong",text:"1/8"},"）"]]},{type:"heading",text:"打发蛋白"},{type:"list",items:["蛋清中加入 1g 塔塔粉",["打蛋器高速，打发蛋白至",{type:"em",text:"粗大气泡的状态"},"，加入 50g 赤藓糖醇"],["打蛋器中低速，打发蛋白至",{type:"em",text:"干性发泡"},"的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）"],["此时蛋白打发程度已符合要求",{type:"list",items:["打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）"]}]]},{type:"heading",text:"混合其他原料"},{type:"list",items:["把分离的蛋黄加入打发的蛋清中，打蛋器中低速搅拌均匀",["蛋清中加入 ",{type:"strong",text:"10g 可可粉"},"和 ",{type:"strong",text:"10g 魔芋粉"},"，先用餐刀翻拌，这是由于如果直接用打蛋器搅拌会造成粉末飞溅"],["翻拌手法是",{type:"list",items:["先用右手拿刮刀从搅拌盆中心插入面糊底部","向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内","左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了 1 次循环","速度大约是 1 秒钟 2 下","此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。"]}],"翻拌结束后，打蛋器低速搅拌均匀"]},{type:"heading",text:"烘烤"},{type:"list",items:["模具铺好烘焙纸，贴合底部与内壁","将蛋糕糊倒入模具，然后用餐刀抹平，再然后震荡几下避免大气泡","烘烤 25 分钟","烤好后，戴好隔热手套取出"]},{type:"heading",text:"冷却与脱模"},{type:"list",items:["（可选） 将模具从高处落下，震出其中的热气",["模具倒扣 10 分钟，使蛋糕冷却",{type:"list",items:["没有冷却的蛋糕立刻脱模会损伤蛋糕",["此操作可能会",{type:"strong",text:"烫手"},"，注意戴好隔热手套"]]}],"脱模，餐刀切块食用"]}]},{text:"附加内容",content:[{type:"list",items:[["本食谱主要参考视频",{type:"link",text:"Keto Konjac Chocolate Cake｜生酮蛋糕",href:"https://youtu.be/gzXlOrGI54U"}],["其它魔芋蛋糕制作参考视频",{type:"list",items:[{type:"link",text:"【生酮食谱】史上最低卡巧克力蛋糕|魔芋蛋糕",href:"https://youtu.be/MQRJfdPE5u4"},{type:"link",text:"卖很贵的魔芋蛋糕教程",href:"https://youtu.be/9W0f6y_7V7g"},{type:"link",text:"仅16大卡！能减肥的『魔芋蛋糕』来了，巧克力味儿",href:"https://youtu.be/EJlQ48eayL4"}]}],["打发蛋白等部分大幅借鉴",{type:"link",text:"戚风蛋糕",href:"../戚风蛋糕/戚风蛋糕.md"},"制作流程"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[["魔芋蛋糕是一款低热量的甜点。蛋糕本身无麸质，并使用无热量的甜味剂代替白砂糖，非常适合减脂人群。加上烘烤时间，一般需要 ",{type:"strong",text:"0.5 小时"},"即可完成。"]],title:"魔芋蛋糕的做法"},{no:47,id:"54a41fdab743ddc4aa44a1670488ccac",name:"B52轰炸机",category:"drink",detail:[{text:"原料和工具",content:[{type:"list",items:["甘露咖啡酒","爱尔兰百利甜酒","蓝天原味伏特加","吧勺","利口酒杯","打火机"]}]},{text:"计算",content:["每份：",{type:"list",items:["甘露咖啡酒 10ml","爱尔兰百利甜酒 10ml","蓝天原味伏特加 10ml"]}]},{text:"操作",content:[{type:"list",items:["在利口酒杯的最底层倒入甘露咖啡酒到 1/3 处。(10ml)","顺着吧勺缓缓倒入爱尔兰百利甜酒，也是 1/3 处 (10ml)。注意要慢，保证层次分明。（太快甜酒会和咖啡混合）","最后在上层倒入蓝天原味伏特加 （10ml)","用打火机热一下杯口","最后一步点火： 看到淡蓝色的小火苗了吗？"]}]},{text:"附加内容",content:[{type:"list",items:["喝的时候，现在酒吧常用的方法是提供一个吸管，在火还燃烧的时候插入，然后快速全部吸入。","由于吸管太细，其中氧气不足，所以火苗会灭掉，不必担心。这时候，会感到一股热辣顺着喉咙一直烈到胃，之后就是久久的咖啡奶油回甘。非常刺激又好喝。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["B-52 是鸡尾酒中喝法比较独特的一种，要配上短吸管，餐巾纸和打火机。","把酒点燃，用吸管一口气喝完，然后就能体验到先冷后热那种冰火两重天的感觉。那种感觉，只有试过才知道。","用吸管适用于女士，最刺激的喝法是一口喝下，喝的时候注意尽量避免碰到杯口引起烫伤，让火在嘴里灭掉，才能喝出最好的味道。"],title:"B52轰炸机的做法"},{no:48,id:"047d2d66d3cce156d18b4f214d945337",name:"Mojito莫吉托",category:"drink",detail:[{text:"原料和工具",content:[{type:"list",items:["打碎的冰块","冰镇苏打水","压汁器","海波杯","研杵"]}]},{text:"计算",content:["每份：",{type:"list",items:["一块青柠（切成两个半块）","五珠薄荷叶","糖浆 20ml","金色朗姆酒 45ml","蓝天原味伏特加 10ml"]}]},{text:"操作",content:[{type:"list",items:["将切成半块的青柠之一切成小块，放入海波杯，随后用研杵将其捣出汁；","用 3-4 珠薄荷叶沿着杯口涂抹，随后将其放入杯中；","加入 糖浆 20ml；","加入 金色朗姆酒 45ml；","将剩下的半块青柠压出汁水放入杯中；","轻轻搅拌，使砂糖/糖浆处于半融合状态；","将打碎的冰块放入杯中，直到占杯中 3/4；","加入冰镇苏打水直到刚好淹没碎冰；","旋转搅拌半分钟；","使用碎冰将海波杯补满；","将剩下的一株薄荷叶拍醒，插入碎冰，作装饰。"]}]},{text:"附加内容",content:[{type:"list",items:[["参考资料：",{type:"link",text:"【哔哩哔哩】莫吉托(Mojito)世界上最著名的经典鸡尾酒之一。",href:"https://www.bilibili.com/video/BV1jg4y187kB"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["Mojito 是一种传统的古巴高球鸡尾酒。","这种调酒有着相对低的酒精含量（大约 10%）。"],title:"Mojito莫吉托的做法"},{no:49,id:"a7d685b67634a7a931b12b601dbd27a5",name:"可乐桶",category:"drink",detail:[{text:"原料和工具",content:[{type:"heading",text:"原料"},{type:"list",items:["波旁威士忌","可口可乐","冰块","柠檬（可选，提升口感用）"]},{type:"heading",text:"工具"},{type:"list",items:["手动压汁器"]}]},{text:"计算",content:["一杯分量，约 900 毫升（含冰）",{type:"list",items:["威士忌 100 毫升","可口可乐 500 毫升","柠檬 1 个","冰块 300 克"]}]},{text:"操作",content:[{type:"heading",text:"柠檬的处理"},{type:"list",items:[["将柠檬对半切（",{type:"strong",text:"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用","将挤压过的柠檬置于容器中备用"]},{type:"heading",text:"正式调配"},{type:"list",items:["选择一个杯子，建议使用容量在大约 1 升的大型玻璃杯或铁皮酒桶","将冰块和挤压过的柠檬入杯中（可根据个人喜好设计柠檬与冰块的摆放）","倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）","沿杯壁缓慢倒入可口可乐至距离杯口 3/4 处（控制可乐和威士忌的比例约在 1:5 ）","倒入威士忌直至满杯"]}]},{text:"附加内容",content:["可乐桶因冰块和可乐的口感掩盖了威士忌的酒味，因此不善酒力的人也容易在不知不觉中过量饮酒，请在保证个人与饮酒者的安全下调配。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"strong",text:"饮酒有害健康，未成年人禁止饮酒"}],title:"可乐桶的做法"},{no:50,id:"015fd299d51f85428b654be7f2499c50",name:"奇异果菠菜特调",category:"drink",detail:[{text:"原料和工具",content:[{type:"list",items:[["原料:",{type:"list",items:["奇异果","苹果","菠菜叶（ 2-5 片）","水","白砂糖"]}],["工具",{type:"list",items:["榨汁机"]}]]}]},{text:"计算",content:[{type:"list",items:["饮用水 700ml","奇异果 2 个","苹果 1/2 个","菠菜叶 4 叶","白砂糖 12 克"]}]},{text:"操作",content:[{type:"list",items:["将猕猴桃切成两半，每半再分四份小块","将苹果切丁","将菠菜叶去梗，只留叶子部分","将菠菜切碎","一起倒入榨汁机搅拌杯","注水","加入白砂糖","启动搅拌机，搅拌约 4 个 15 秒（每 15 秒停下看状态）"]}]},{text:"附加内容",content:[{type:"list",items:["关于白砂糖的量：全糖为 12g，可根据个人情况在 0-12g 中调整","本品是仿照宜家的奇异果菠菜汁自己研制的，没有宜家的好喝，但也不错","欢迎改进！"]},{type:"heading",text:"成品"},{type:"image",text:"奇异果菠菜特调",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"奇异果菠菜特调的做法"},{no:51,id:"90293ea7021578c1279b757790756e0c",name:"奶茶",category:"drink",detail:[{text:"原料和工具",content:[{type:"list",items:["袋泡红茶（推荐立顿黄牌精选红茶）","全脂奶粉或淡奶","杯子，例如带刻度的杯子，陶瓷杯或保温杯"]}]},{text:"计算",content:["每份：",{type:"list",items:["袋泡红茶 2 包（约 4g）","奶粉 11-12g","砂糖 5-7g"]}]},{text:"操作",content:[{type:"list",items:[["取袋泡红茶 2 包放入杯中，加入 180-200mL ",{type:"strong",text:"沸水"},"。"],[{type:"strong",text:"等待 20 - 30 分钟"},"。"],"称取 11-12g 奶粉和 5-7g 砂糖，分别加入前一步骤得到的液体中。","搅拌均匀即可饮用。"]}]},{text:"附加内容",content:[{type:"list",items:["加入沸水后，尽量保持杯子内部温暖，例如使用开口较小的杯子或盖上盖子。如果气温较低时，使用量杯量取可能导致沸水在冲入红茶前冷却，则可以不使用量杯量取而直接估计其体积。","等待时间结束后可提起或搅动茶包以使冲泡更加均匀。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["奶茶是一种简单易做的饮料。一般初学者只需要 30 分钟即可完成。"],title:"奶茶的做法"},{no:52,id:"591e2752bbd8fe30db6418d616e829ea",name:"杨枝甘露",category:"drink",detail:[{text:"原料和工具",content:[{type:"list",items:["杯","水果刀","牛奶","冰块","调理机/果汁机"]}]},{text:"计算",content:["每份：",{type:"list",items:["奇亚籽 24g","牛奶 50ml","冰块 2 小块","芒果 1 粒","葡萄柚 1/2 粒","椰奶 150ml"]},"点缀:",{type:"list",items:["切丝芒果干 （可选）","切丝柳橙干 （可选）"]}]},{text:"操作",content:[{type:"list",items:["奇亚籽泡牛奶 10 分钟。","泡籽之时，把半粒芒果、葡萄柚去皮切丁，放入杯中。","半粒芒果切小块放入调理机加冰块、椰奶打成泥。","倒入杯中，放上点缀材料（如有）。","一边享用一边写代码！！"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["没用西谷米的原因是家里没有，但是有很多的奇亚籽就拿来代替。而且奇亚籽用泡不用煮，省了很多时间!"],title:"杨枝甘露的做法"},{no:53,id:"096a782aea26d1fd754b66bf452f781f",name:"百香果橙子特调",category:"drink",detail:[{text:"原料和工具",content:[{type:"heading",text:"原料"},{type:"list",items:["百香果","橙子","茉莉绿茶茶叶/苏打气泡水二选一","白砂糖","冰块","蜂蜜（可选）","薄荷叶或其他绿叶（可选，装饰使用）"]},{type:"heading",text:"工具"},{type:"list",items:["手动压汁器"]}]},{text:"计算",content:["基于茉莉绿茶版本准备，一杯分量，约 380 毫升",{type:"list",items:["橙子 1 个（约 200 克，拳头大小）","茉莉绿茶茶叶 3~6 克","开水 150 毫升","冰块 160 克以上"]},"腌制百香果部分（因为量小不好配置，这里是两次的分量）",{type:"list",items:["百香果 3 个","白砂糖 30 克","蜂蜜 10 克（如果没有可以用 5 克白砂糖代替）"]}]},{text:"操作",content:[{type:"heading",text:"百香果腌制"},"因为量小不好配置，这里是两次的分量",{type:"list",items:["将三个百香果的果肉取出来（里面的汁也不能放过），置于容器中","称量 30 克白砂糖放入","称量 10 克蜂蜜放入（如果没有可以用 5 克白砂糖代替）","搅拌均匀","容器保鲜膜封口，放入冰箱中进行 12~24 小时的腌制"]},{type:"heading",text:"茉莉绿茶调配"},"推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30",{type:"list",items:["称量 3~6 克茶叶置于容器，加入 150 毫升开水，泡 6 分钟","往泡好的绿茶中放入 90 克冰块冷却，可搅拌加速冷却","待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 240 毫升"]},{type:"heading",text:"橙子的处理"},"可在泡茶期间处理",{type:"list",items:[["将橙子对半切（",{type:"strong",text:"刀方向垂直于橙子的头尾连线"},"），并从其中的一半中切取一片橙子备用"],"再次将橙子对半切，将得到的 4 角橙子用压汁器压出橙汁置于容器中备用"]},{type:"heading",text:"正式调配"},{type:"list",items:["选择一个你最喜欢的杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 70 克冰块放置在杯底，并将所有橙汁倒入","将之前准备的一片橙子贴杯内壁放置","将一次分量的腌制百香果浇在冰上","缓慢注入茉莉绿茶直至满杯，便于分层","在液面放置好装饰用的绿叶（可选）"]},"搅拌均匀后享用"]},{text:"附加内容",content:["如果缺少或不喜欢茉莉绿茶，可以使用苏打气泡水代替，免去茉莉绿茶的调配流程","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["茉莉绿茶版本",{type:"image",text:"tea",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"苏打气泡水版本",{type:"image",text:"tea",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"百香果橙子特调的做法"},{no:54,id:"4a64e3497a261739579b74a601a56400",name:"耙耙柑茶",category:"drink",detail:[{text:"原料和工具",content:[{type:"heading",text:"原料"},{type:"list",items:["耙耙柑（替换物请看附加内容）","茉莉绿茶","冰块",[{type:"link",text:"蔗糖糖浆",href:"../../condiment/蔗糖糖浆/蔗糖糖浆.md"},"（可选）"]]},{type:"heading",text:"工具"},{type:"list",items:["搅拌机"]}]},{text:"计算",content:["一杯分量，约 300 毫升",{type:"list",items:["耙耙柑 1~2 个（200 克以上）","茉莉绿茶 2~4 克","冰块 60 克","1 : 1 蔗糖糖浆 10 克（可选）"]}]},{text:"操作",content:[{type:"heading",text:"茉莉绿茶调配"},"推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30",{type:"list",items:["称量 2~4 克茶叶置于容器，加入 100 毫升开水，泡 6 分钟","往泡好的绿茶中放入 60 克冰块冷却，可搅拌加速冷却","待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 160 毫升"]},{type:"heading",text:"正式调配"},{type:"list",items:["选择一个你最喜欢的杯子，建议使用容量在 300 毫升左右的透明玻璃杯","取出耙耙柑的肉瓣，并将外皮剥去，取得果肉","取 130 克果肉和 130 毫升茉莉绿茶放入搅拌机中","倒入 10 克蔗糖糖浆（可选，如果喜甜可放）","封盖启动搅拌机，搅拌 20 秒后将搅拌产物倒入杯中","取一点果肉撕碎撒在液面上"]},"开始享受"]},{text:"附加内容",content:[{type:"list",items:["耙耙柑可以用其他容易分离果肉的柑橘替代，比如丑橘","果肉和茶水比例为 1 : 1，如果需要配置更大的分量，可按比例提升用量"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"citrus-tea",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"耙耙柑茶的做法"},{no:55,id:"2ec0b391c27a880695fe573a02608b0b",name:"酸梅汤（半成品加工）",category:"drink",detail:[{text:"原料和工具",content:[{type:"list",items:["酸梅晶固体饮料","方糖（可选）","北京二锅头酒（可选）"]}]},{text:"计算",content:[{type:"list",items:["饮用水 1177 克","酸梅晶固体饮料 120 克","方糖 9 克","北京二锅头酒 48 克"]},"上述所有用量可以等比例增加或减小。"]},{text:"操作",content:[{type:"list",items:["取饮用水 1177 克。","放入酸梅晶固体饮料 60 克，使用汤匙顺时针搅拌 50 圈。","再放入剩下 60 克酸梅晶固体饮料，再次使用汤匙顺时针搅拌 50 圈。","放入 9 克的方糖，使用汤匙顺时针搅拌 100 圈。","放入北京二锅头酒 48 克，用汤匙顺时针搅拌 30 圈。"]}]},{text:"附加内容",content:["如果没有准备方糖或北京二锅头，可以省略操作中的第 4 步或第 5 步。","放入冰箱冷藏后再饮用效果更佳。",{type:"strong",text:"饮酒请勿驾车。"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"酸梅汤（半成品加工）的做法"},{no:56,id:"a6a77ac83bb7f2130b04f70bcde7a258",name:"酸梅汤",category:"drink",detail:[{text:"原料和工具",content:[{type:"list",items:["水","乌枣","乌梅","山楂片（生）","黄冰糖","甘草","陈皮","红豆蔻","干桂花"]}]},{text:"计算",content:[{type:"list",items:["两升水","乌枣 25 克","乌梅 25g","黄冰糖 100 克","山楂片 30 克","甘草 2 克","陈皮 4 克","干桂花 3 克"]},"上述所有用量可以等比例增加或减小。"]},{text:"操作",content:[{type:"list",items:["冲洗材料（干桂花和冰糖除外）， 1.5 升水常温浸泡两小时以上（干桂花和冰糖除外）","开中大火煮沸，盖盖，转小火煮 40 分钟，为头煎","将冰糖放入盆内，再将沥好用材的头汤趁热倒入，搅拌至冰糖融化。","药材重新装回锅内再 600 毫升的水，开大火煮沸，盖盖，转中火，再煮 20 分钟为二煎","最后将二煎和冰糖水趁热混合为成品。在成品 60-70℃加入干桂花（不要超过 80℃）加盖晾凉再放入冰箱冷藏 3 小时以上。","饮用时记得将干桂花沥出。如饮茶般细啜，冰凉振齿，酸醒人、甜适度，滋味丰满而悠长"]}]},{text:"附加内容",content:["放入冰箱冷藏后再饮用效果更佳。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"酸梅汤",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},["视频演示： ",{type:"link",text:"链接",href:'"https://www.bilibili.com/video/BV1164y1F7hv/"'}]],title:"酸梅汤的做法"},{no:57,id:"9a094f269dd5aecfad90c89f96fc3e21",name:"金汤力",category:"drink",detail:[{text:"原料和工具",content:[{type:"heading",text:"原料"},{type:"list",items:["金酒","汤力水气泡水","柠檬","冰块","新鲜绿叶（可选，装饰用）"]},{type:"heading",text:"工具"},{type:"list",items:["手动压汁器"]}]},{text:"计算",content:["一杯分量，约 350 毫升（含冰）",{type:"list",items:["金酒 30~40 毫升","汤力水气泡水 1 罐","柠檬 1 个","冰块 100 克"]}]},{text:"操作",content:[{type:"heading",text:"柠檬的处理"},{type:"list",items:[["将柠檬对半切（",{type:"strong",text:"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用"]},{type:"heading",text:"正式调配"},{type:"list",items:["选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 100 克冰块放置在杯底","倒入 30~40 毫升金酒","倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）","用勺子搅拌均匀","将之前准备的一片柠檬放置好","缓慢沿杯壁注入汤力水直至满杯（不要倒在冰上，避免起泡流失）","用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）","在液面放置好装饰用的绿叶（可选）"]}]},{text:"附加内容",content:[{type:"heading",text:"成品"},{type:"image",text:"gin-tonic",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"strong",text:"饮酒有害健康，未成年人禁止饮酒"}],title:"金汤力的做法"},{no:58,id:"1efaa4550aa2202a4896d8e3ac9825c1",name:"金菲士",category:"drink",detail:[{text:"原料和工具",content:[{type:"heading",text:"原料"},{type:"list",items:["金酒","苏打气泡水","柠檬",{type:"link",text:"蔗糖糖浆",href:"../../condiment/蔗糖糖浆/蔗糖糖浆.md"},"冰块","新鲜绿叶（可选，装饰用）"]},{type:"heading",text:"工具"},{type:"list",items:["手动压汁器","雪克瓶（可选）"]}]},{text:"计算",content:["一杯分量，约 350 毫升（含冰）",{type:"list",items:["金酒 30~40 毫升","苏打气泡水 1 罐","柠檬 1 个","1 : 1 蔗糖糖浆 30~40 克","冰块 100 克"]}]},{text:"操作",content:[{type:"heading",text:"柠檬的处理"},{type:"list",items:[["将柠檬对半切（",{type:"strong",text:"刀方向垂直于柠檬的头尾连线"},"），并从其中的一半中切取一片柠檬备用"],"再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用"]},{type:"heading",text:"正式调配（无雪克瓶）"},{type:"list",items:["选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯","将 100 克冰块放置在杯底","倒入 30~40 毫升金酒","倒入 20 毫升柠檬汁（如果喜酸可以加多点或全加）","倒入 30~40 克蔗糖糖浆","用勺子搅拌均匀","将之前准备的一片柠檬放置好","缓慢沿杯壁注入苏打气泡水直至满杯（不要倒在冰上，避免起泡流失）","用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）","在液面放置好装饰用的绿叶（可选）"]},"如果有雪克瓶，可以将以上步骤 2~6 替换为以下步骤",{type:"list",items:["将冰块、金酒、柠檬汁、蔗糖糖浆倒入雪克瓶，雪克均匀","将充分雪克的产物倒到杯子中（如果里面的冰太碎了，可以选择过滤其中的冰，重新往杯中补充冰块）"]}]},{text:"附加内容",content:[{type:"heading",text:"成品"},{type:"image",text:"gin-fizz",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"strong",text:"饮酒有害健康，未成年人禁止饮酒"}],title:"金菲士的做法"},{no:59,id:"4c5e2320689a38bb92398e0639a08e02",name:"长岛冰茶",category:"drink",detail:[{text:"原料和工具",content:[{type:"list",items:["金酒","龙舌兰酒","伏特加","白朗姆酒","橙味甜酒","柠檬","枫糖浆","可乐","冰块","高球杯（容量 300ml）"]}]},{text:"计算",content:["一杯分量，约 300ml（含冰）：",{type:"list",items:["金酒 15ml","龙舌兰酒 15ml","伏特加 15ml","白朗姆酒 15ml","橙味甜酒 15ml","柠檬汁 30ml","枫糖浆 20ml","可乐 75ml","柠檬 1 个","冰块 100 克"]}]},{text:"操作",content:[{type:"list",items:["柠檬对半切，挤出 30ml 柠檬汁至杯中；",["依次向杯中加入：",{type:"list",items:["15ml 金酒，","15ml 龙舌兰酒，","15ml 伏特加，","15ml 白朗姆酒，","15ml 橙味甜酒；"]}],"向杯中缓慢倒入 20ml 枫糖浆，边倒边搅拌；","向杯中加入 20ml 可乐；","向杯中加入冰块直至满杯；","轻轻搅拌 20 秒；","开始享用."]}]},{text:"附加内容",content:["长岛冰茶，不含茶却有着冰茶的口感，是一种有着较高酒精度（约 15%），但口感柔和易于接受的鸡尾酒。",["参考资料：",{type:"link",text:"国际调酒师协会：长岛冰茶",href:"https://iba-world.com/long-island-ice-tea/"}],"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"strong",text:"饮酒有害健康，未成年人禁止饮酒"}],title:"长岛冰茶的做法"},{no:60,id:"e4e758f6e2e2c322b6fdda8fb60fbe59",name:"回锅肉",category:"home-cooking",detail:[{text:"原料和工具",content:[{type:"list",items:["五花肉","小葱","生姜","青红椒","蒜苗","料酒","豆瓣酱","生抽酱油","味精"]}]},{text:"计算",content:[{type:"list",items:["五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）","小葱 2 棵","生姜 10-40g","青红椒适量（根据受辣程度选择, 0-30g）","蒜苗 1 把","料酒 1 勺 (5ml)","豆瓣酱 2 勺 (10ml)","味精 1 勺 (5ml)","生抽 1 勺 (5ml)"]}]},{text:"操作",content:[{type:"heading",text:"五花肉一段处理"},{type:"list",items:["锅烧热，用手将五花肉紧紧压在锅上炙皮。这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）","用钢丝球把皮洗干净，不洗干净会有苦味","将五花肉放入锅中，放入能淹没五花肉的水，放入生姜片，料酒和小葱（取 2 棵小葱打结）","开大火煮，水开后撇去浮沫，水开后继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿"]},{type:"heading",text:"配菜处理"},{type:"list",items:["青红椒切圈","蒜苗切段","生姜切小薄片","将一勺豆瓣（此时还剩一勺）和生抽提前混合"]},{type:"heading",text:"五花肉二段处理"},{type:"list",items:["将煮熟的五花肉捞出放入冷水晾凉","擦干五花肉的水，切成上肥下瘦的 2mm 左右的薄片（切厚了口感不好，而且很油）"]},{type:"heading",text:"开始炒肉"},{type:"list",items:["锅烧热，放入少许（少许）底油滑锅","放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。","倒入豆瓣生抽混合物，一勺味精翻炒 15 秒","放入青红椒圈和小姜片，放入另一勺豆瓣翻炒 30 秒","放入蒜苗翻炒 60 秒",["出锅","操作要迅速，小心糊锅"]]}]},{text:"附加内容",content:[{type:"list",items:["不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况","如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可","回锅肉过冷水晾凉后肉质会更紧致","回锅肉擦干水是为了避免炒至的时候爆油溅伤","回锅肉切记不要切厚了，不然很腻","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}]}],desc:[],title:"回锅肉的做法"},{no:61,id:"052f59b0c4cc673485825e06346dbc88",name:"冷吃兔",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["兔肉","盐","味精","蚝油","料酒","蒜","姜","小葱/大葱/洋葱","干辣椒","青花椒","八角","桂皮","香叶","山奈","白蔻","小茴香","白芝麻"]}]},{text:"计算",content:[{type:"list",items:["盐量 = 兔肉斤数 * 2 克","味精量 = 兔肉斤数 * 1 克","蚝油量 = 兔肉斤数 * 5 克","料酒量 = 兔肉斤数 * 10 克","油量 = 兔肉斤数 * 0.9 ～ 1 升","蒜量 = 兔肉斤数 * 二分之一头蒜","姜量 = 蒜量","小葱/大葱/洋葱总量 = 兔肉斤数 * 15 克","干辣椒量 = 辣椒段的总体积等于兔肉的总体积","青花椒量 = 3 斤兔肉对应吃饭用的小碗，一整碗花椒","八角量 = 兔肉斤数 * 1 粒","桂皮量 = 兔肉斤数 * 大拇指长短的一块","香叶量 = 兔肉斤数 * 5 片","山奈量 = 兔肉斤数 * 黄豆大小的一块","白蔻量 = 兔肉斤数 * 2 颗","小茴香量 = 兔肉斤数 * 15 克","白芝麻量 = 兔肉斤数 * 25 克"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["蒜、姜扒皮并剁碎备用，八角、桂皮、香叶、山奈、白蔻、小茴香洗净备用。","干辣椒剪成 2 厘米的小段，洗净备用。","小葱/大葱/洋葱洗净，洋葱切成小块。","兔肉剁成 2 厘米的小块，加入盐、料酒、味精调味，腌制 15 分钟。","锅中倒油，油温 4 成热下小葱/大葱/洋葱，中小火煸炒出香味，待到小葱/大葱/洋葱微焦，将其捞出。","开大火升高油温，油温 8 成热时下入兔肉，炸制过程转中小火，炸至兔肉微微焦黄时捞出兔肉。","升高油温，倒入干辣椒、青花椒、八角、桂皮、香叶、山奈、白蔻、小茴香；转小火将辣椒段炸脆。","重新倒入兔肉，加入蚝油、翻炒几分钟。","关火，加入蒜、姜、白芝麻，翻炒均匀。","放置一夜更加入味。"]}]},{text:"附加内容",content:["在操作的第 6 步骤中要注意：油量应该淹没兔肉，若未淹没需要及时补充。","在操作的第 7 步骤中要注意：辣椒极容易炸糊，炸糊会变成黑色，这个过程非常快，所以一定要小火，基本等到没太多水气蒸发时，就可以下兔肉了。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"冷吃兔的做法"},{no:62,id:"d0e44d43a50a71bfc203d848e3f2791a",name:"凉拌鸡丝",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡胸肉（常温冷冻均可）","麻油（花椒油）","生抽","香醋","白糖","盐","料酒","姜","凉白开水"]}]},{text:"计算",content:["每份：",{type:"list",items:["鸡胸肉 200 克","麻油 5 毫升","生抽 4 毫升","香醋 4 毫升","白糖 3 克","盐 2 克","姜 20 克"]}]},{text:"操作",content:[{type:"list",items:["姜切片，备用","锅中倒入 4 升水","加入鸡胸肉、姜片","倒入 20 毫升料酒","开大火不盖盖将水烧开","水开后转中火，用勺子将浮沫捞出",["继续煮 ",{type:"strong",text:"5-7"}," 分钟，如果是非冷冻肉煮 5 分钟，冷冻肉煮 7 分钟"],"鸡胸肉大小会影响成熟时间，用筷子插入鸡胸肉，如果能轻松插入，代表鸡肉熟了。如果不熟需延长煮制时间"]},{type:"image",text:"凉拌鸡丝焯水",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"list",items:["用凉白开水冲泡鸡胸肉，使鸡胸肉降至室温","顺着鸡胸肉纹理将鸡胸肉撕成细丝"]},{type:"image",text:"凉拌鸡丝_细丝",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"list",items:["准备一个碗","碗中加入准备好的麻油、生抽、香醋、白糖、盐","搅拌料汁，使糖和盐尽量溶化","将料汁倒入鸡丝中，搅拌均匀"]}]},{text:"附加内容",content:[{type:"list",items:["这道菜是隔离期间用现有材料做的，有条件可以加入香菜、小葱等进行调味，喜欢吃辣的可以加入辣椒油"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[[{type:"image",text:"凉拌鸡丝成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n隔离期间的一道快手菜，少油低卡，制作简单，预计制作时间 30 分钟"]],title:"凉拌鸡丝的做法"},{no:63,id:"6faab7f25b675ee2b39ca95237bb3447",name:"口水鸡",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["半只鸡","辣椒粉","花椒","花生","葱姜蒜","花椒","白糖","生抽","醋","味精"]}]},{text:"计算",content:["每份：",{type:"list",items:["食用油 20ml","鸡 半只(500g)","辣椒粉 20g","花椒 30 颗(20g)","花生 10 颗(30g)","小葱 2 颗(50g)","姜 1 小块(20g)","蒜 2 个 (10g)","白糖 5g","生抽 5ml","醋 5ml","味精 5g","花椒粉 5g","香菜 5g"]}]},{text:"操作",content:[{type:"list",items:["姜切片，1 颗小葱，15 颗花椒备用","鸡肉洗干净，放入锅中，清水没过鸡肉，放入姜片、小葱和花椒，开大火烧开。","大火烧开后，转中小火 20 分钟关火","取出鸡肉，放入冰水中，直至冰凉","取出鸡肉，切块摆盘子中，备用","小火把锅烧热，导入花生，烘烤至表皮爆裂。（注意随时翻动，不要糊了）","一颗葱切成段，蒜拍成末，花椒 15 颗，花生去皮切碎。","锅内导入油烧热后，放入葱段，花椒和一半蒜末，炒香","炒至油温 8 成热，关火，滤出热油","将热油倒入放辣椒粉的碗中，搅拌，并滤出红油","红油中放入剩余蒜末、生抽、醋、盐、味精、糖、香油、花椒粉。拌匀放凉","在鸡肉上撒上花生碎，把红油淋到切好的鸡肉上，撒上香菜。成盘"]}]},{text:"附加内容",content:[{type:"list",items:["口水鸡第二种做法待更","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"口水鸡",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"口水鸡（凉菜），炎炎夏日里，热菜难以入口，但又嗜肉如命，\n除了口水鸡，实在想不出更好的适合在夏天吃的肉菜了。\n被红油包裹的鸡肉，红艳鲜亮，冰爽 Q 弹，鲜美而不腻。夏日米饭杀手当之无愧!\n（注：口水鸡做法多样，欢迎补充）"],title:"口水鸡的做法"},{no:64,id:"aadc56a19d5dbf12a79e0cf20ab0688a",name:"可乐鸡翅",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡翅中","可乐","白糖","生抽","盐","生姜","料酒或啤酒","小葱"]}]},{text:"计算",content:["按照 1 盘的份量：",{type:"list",items:["鸡翅 10 ～ 12 只","可乐 500ml","白糖 10 克","生抽 15 克","老抽 3 克","盐 2 克","生姜 2 片","料酒 20 毫升","小葱挽成结"]}]},{text:"操作",content:[{type:"list",items:[["鸡翅入锅，倒入冷水淹没。放生姜 1 片和料酒 10 ～ 20 毫升。大火煮开（ 大约 2 分钟 ）后，撇去浮沫，沥出水分",{type:"list",items:["这一步针对冰鲜鸡翅，刚买来的鸡翅直接改刀用生抽进行腌制即可。"]}],"捞出鸡翅，可用刀将两边各划上两口改刀。生抽约 10 克腌制鸡翅 10 分钟（生抽能完全包裹鸡翅表面入味就行）","锅重新小火起油，先将剩余姜片爆香，然后下入腌好的鸡翅。将鸡翅煎至金黄翻面（直到两面金黄），用炒菜勺子翻动一下鸡翅，与姜片一起翻炒 4～5 下（目的是防止鸡翅和姜片粘黏）。","鸡翅金黄，倒入可乐没过鸡翅，开大火将锅中可乐煮沸，然后撇去漂浮的黑色浮沫（包含血水）。此时加入葱结。","调味：加入食用盐 2 克，白糖 10 克，生抽 3 克调味（可以适当用老抽调底色，3 克）。","等到葱结变黄，和姜片一起捞出，转中火继续慢煮可乐鸡翅。","等到可乐呈现挂丝状态，关小火让汁牢牢挂在鸡翅上。出锅，装盘。"]}]},{text:"附加内容",content:[{type:"list",items:["加入生姜爆香的同时能防止鸡翅粘锅。","最后收汁时勿开过大火，防止味道偏苦。","本菜品偏甜。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"可乐鸡翅的做法"},{no:65,id:"b52964585eacbfe2badc6b338976565c",name:"咕噜肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["梅头猪肉","青椒","罐头菠萝片","盐","茄汁","白醋","蒜蓉","生抽","生粉","白砂糖"]}]},{text:"计算",content:["每份：",{type:"list",items:["1 汤匙 = 15ml","1 茶匙 = 5ml\n","梅头猪肉 100g","青椒 25g","罐头菠萝片 75g","盐 1/4 茶匙","茄汁 4 汤匙","白醋 2 茶匙","蒜蓉 1 汤匙","生抽 1/2 茶匙","生粉 2 1/2 茶匙","白砂糖 2 汤匙","水 200 毫升"]}]},{text:"操作",content:[{type:"list",items:["将梅头猪肉（100 克）洗净，然后用厨房纸抹干水份，将猪肉切成比想要的成品小一圈的大小。","用盐（1/2 茶匙）腌制梅头猪肉 20 分钟。","将菠萝片（75 克）切件。","在碗中加入茄汁（4 汤匙）﹑白醋（2 茶匙）﹑蒜蓉（1 汤匙）﹑生抽（½ 茶匙）﹑生粉（2½ 茶匙）﹑白砂糖（2 汤匙）﹑盐（¼ 茶匙）和水（200 毫升），拌匀成酱汁。","将梅头猪肉粒沾上生粉（6 汤匙）。","加入油（500 毫升）中火加热。","将梅头猪肉粒放至锅里中火炸 5 分钟，然后盛起。","加入梅头猪肉粒，再大火翻炸 1 分钟。","加入油（1 茶匙）和酱汁，中火加热 3 分钟。","加入青椒和菠萝，大火加热 2 分钟。","将已炸好的梅头猪肉粒与酱汁拌匀即可。"]}]},{text:"附加内容",content:[{type:"list",items:["想让肉更有层次可以在生粉中加鸡蛋，炸出来会更香脆"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["咕噜肉是非常下饭的菜肴，只需一道就可以吃得津津有味，大人小孩都爱吃。而这次做的是简易版菠萝咕噜肉，利用简单的材料就可以在家做出特有风味的咕噜肉 。"],title:"咕噜肉的做法"},{no:66,id:"5b68775c58b42f560171e6e70fc3a534",name:"啤酒鸭",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸭肉","啤酒","生抽酱油","老抽酱油","姜","蒜","冰糖","干辣椒","料酒","盐","鸡精","丁香","八角","香叶","豆瓣酱"]}]},{text:"计算",content:["每份：",{type:"list",items:["鸭肉半只（约 1kg）","啤酒 800ml","生抽酱油 10-15ml","老抽酱油 5-10ml","姜 5 片","蒜头 12 瓣","冰糖 10g","干辣椒 5 个","料酒 30ml","盐 8g","鸡精 5g","丁香 4 颗","八角 3 个","香叶 3 片","豆瓣酱 20g"]}]},{text:"操作",content:[{type:"list",items:["把鸭子切成 3 cm 小块，鸭肉冷水下锅，加姜片、料酒，焯一遍水，盛出沥干水分，备用。","炒锅烧热，放入约 100ml 食用油，大火待油烧开，鸭肉入锅翻炒至上色。","待鸭肉完全变色（肉眼可见泛白），将鸭肉拨到锅的一边，倒入豆瓣酱和糖，小火翻炒出香味和糖色。","加入丁香、八角、香叶、干辣椒、生抽、老抽、蒜，翻炒出香味。","倒入啤酒，没过鸭肉，加入盐、鸡精，然后将鸭子烧 30 分钟（牙口不好的话可以再多烧 5 分钟）。","出锅盛盘，上桌食用。"]}]},{text:"附加内容",content:[{type:"list",items:["啤酒的量一定要足够把所有鸭肉没过，啤酒最好选择清香型的。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"啤酒鸭成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"啤酒鸭不仅入口鲜香,还带有一股啤酒清香。肉久吃不腻,汤久涮而不淡。风味独特,具有热而不浮,香而不腻的独特口味让人赞口不绝。一般初学者需要 1 小时即可完成。"],title:"啤酒鸭的做法"},{no:67,id:"e4e758f6e2e2c322b6fdda8fb60fbe59",name:"回锅肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["五花肉","小葱","生姜","青红椒","蒜苗","料酒","豆瓣酱","生抽酱油","味精"]}]},{text:"计算",content:[{type:"list",items:["五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）","小葱 2 棵","生姜 10-40g","青红椒（根据受辣程度选择, 0-30g）","蒜苗 1 把","料酒 5ml","豆瓣酱 10ml","味精 5g","生抽 5ml"]}]},{text:"操作",content:[{type:"heading",text:"五花肉一段处理"},{type:"list",items:[["锅烧热，用手将五花肉紧紧压在锅上炙皮",{type:"list",items:["这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）"]}],"用钢丝球把皮洗干净，不洗干净会有苦味","将五花肉放入锅中，放入能淹没五花肉的水，放入生姜片、料酒和小葱（取 2 棵小葱打结）","开大火煮，水开后撇去浮沫，继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿"]},{type:"heading",text:"配菜处理"},{type:"list",items:["青红椒切圈","蒜苗切段","生姜切小薄片","将 5ml 豆瓣酱和 5ml 生抽提前混合"]},{type:"heading",text:"五花肉二段处理"},{type:"list",items:["将煮熟的五花肉捞出放入冷水晾凉","擦干五花肉的水，切成上肥下瘦的 2mm 的薄片（切厚了口感不好，而且很油）"]},{type:"heading",text:"开始炒肉"},["注意，此步骤",{type:"strong",text:"操作要迅速，小心糊锅"}],{type:"list",items:["锅烧热，放入一层底油滑锅","放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。","倒入豆瓣生抽混合物，5g 味精翻炒 15 秒","放入青红椒圈和小姜片，放入另 5ml 豆瓣酱翻炒 30 秒","放入蒜苗翻炒 60 秒","出锅"]},{type:"heading",text:"简易版本"},{type:"list",items:["选用冰冻五花肉常量放置 0.5 小时 或者鲜五花肉放冰箱冷藏 1 个小时，切成 2-5 mm 薄片","开中火，辣椒放过锅中干煸 30-45 秒后取出","锅烧热，放入一层底油滑锅，放入姜片煸炒 15 秒","倒入五花肉，间隔 10 S 翻炒一次，待五花肉出现焦黄色（翻炒时间越久五花肉口感越硬）","倒入之前干煸过的辣椒，生抽调味，继续翻炒 60 秒","出锅"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:[{type:"list",items:["不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况","如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可","回锅肉过冷水晾凉后肉质会更紧致","回锅肉擦干水是为了避免炒至的时候爆油溅伤","回锅肉切记不要切厚了，不然很腻","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"回锅肉的做法"},{no:68,id:"2ad6b00df48c6705a86b9720cc2254aa",name:"土豆炖排骨",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["肋排","土豆","姜","小葱","料酒","白糖","干辣椒","八角","花椒","桂皮","生抽","老抽","耗油","黄豆酱"]}]},{text:"计算",content:[{type:"list",items:["肋排 = 750g","土豆 = 300g","姜 = 30g","小葱 = 25g","料酒 = 25g","白糖 = 10g","干辣椒 = 5g","八角 = 5g","花椒 = 5g","桂皮 = 5g","生抽 = 10g","老抽 = 5g","耗油 = 5g","黄豆酱 = 5g"]}]},{text:"操作",content:[{type:"list",items:["土豆两个滚刀切片，姜片切片","排骨 750g 冷水下锅，加入姜片、葱段、料酒焯水 2 分钟，焯干水后捞出清洗干净（一定要用热水，不能用冷水）","热锅凉油，将白糖倒入锅中，翻炒至融化为焦糖色","加入排骨煎至两面金黄，让排骨裹满焦糖","加入干辣椒、八角、花椒、桂皮、姜片（建议买超市的香料包）、10ml 生抽、5ml 老抽、5ml 料酒、5ml 耗油、5ml 黄豆酱","大火翻炒均匀后加入 700ml 开水，大火烧开后转小火焖煮 1 小时","最后加入土豆煮 10 分钟就可以出锅啦（喜欢吃青红椒的也可以按自己喜好加入）",{type:"image",text:"成果展示",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"成果展示",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]}]},{text:"附加内容",content:["这道菜难度系数简单，对新手友好，超级下饭","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"土豆炖排骨的做法"},{no:69,id:"c6ed52a0041ce960e1e00e893ed92c7c",name:"姜炒鸡",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡","生姜","啤酒","生抽","老抽","盐","小米椒","美人辣","泡椒","大蒜"]}]},{text:"计算",content:[{type:"list",items:["鸡 = 半只（土鸡最好，预计 650g）","食用油 = 50ml（茶油最好，没有就用菜籽油）","生姜 = 半斤 (250g)","啤酒 = 半瓶 250ml","生抽 = 20ml","老抽 = 10ml","盐 = 3g","小米椒 = 0-5 个 (0-50g)（根据辣口味调整）","美人辣 = 0-5 个 (0-50g)（没有可以用小米椒代替）","泡椒 = 5 个 (50g)","大蒜 = 3 头 (50g)"]}]},{text:"操作",content:[{type:"list",items:["鸡尽量剁成 1cm 的小块，洗净后滤干，再放生抽腌和料酒腌制 30 分钟","大先热锅到微微冒烟，放入食用油，等 5 秒","下入姜片后转中火炒 30 秒，","下入鸡块翻炒 3 分钟，炒干水分，炒出鸡油","放入各种剁碎的辣椒和大蒜子，加盐和老抽继续翻炒 30 秒","倒入啤酒，中小火焖 2 分钟","大火收汁盛盘"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"姜炒鸡",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"姜炒鸡是一道湖南口味菜，下饭五颗星，食材平平无奇又十分容易烹制，一学就会。"],title:"姜炒鸡的做法"},{no:70,id:"a6e2d2596ae933427c5f67215b640b1c",name:"孜然牛肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["牛柳或牛肩肉","青椒","孜然（颗粒>粉）","小米椒","生抽酱油","淀粉","油","盐","葱","捣药罐（可选）"]}]},{text:"计算",content:[{type:"list",items:["牛肉用量为 250 g/人","青椒用量为 2 颗/人, 每颗 100g","孜然用量为 20 g/人","小米椒用量为 3 颗/人, 每颗 5g","生抽酱油用量为 20 ml/人","淀粉用量为 10g/人","油用量为 15ml/人","盐量用量为 3 g/人","葱用量为 1 根/人, 每颗 20g"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{text:"操作",content:[{type:"list",items:["首先将小米椒切碎，和孜然粒一起放入捣药罐捣碎成颗粒，这样更入味。如果时间紧张可跳过捣碎步骤","青椒切头去籽（喜欢辣的可不去），切成丝。葱切段。","牛肉提前解冻，过一边水洗干净，晾干或用厨用纸吸干，将牛肉顺着纹理切成片",["然后进行腌肉，加入生抽，淀粉，油，均匀搅拌，静止 30 分钟。腌肉方法也可参考",{type:"link",text:"学习腌",href:"../../tips/learn/学习腌.md"}],"热锅下油，放入葱，爆出香味后放入腌好的牛肉煸炒","牛肉变色后均匀放入孜然辣椒颗粒并炒熟","然后下入青椒丝，断生后放盐","大🔥炒 1 分钟后关火再翻炒 30 秒保证受热均匀即可出锅"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"孜然牛肉的做法"},{no:71,id:"268ca74079446b722dc49c749dce014a",name:"宫保鸡丁",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["手枪腿（或者鸡胸脯肉）","大葱","干辣椒（或者二荆条）","熟花生","生抽酱油","香醋","白糖","料酒","盐","鸡精","淀粉","植物油","芝麻油"]},{type:"heading",text:"可选原料"},{type:"list",items:["油泼辣子","莴笋","生花生","豆瓣酱"]}]},{text:"计算",content:["注意，这道菜默认一人版本，两人也够吃，理论上多人只需简单加倍即可。",{type:"heading",text:"必须配料"},{type:"list",items:["手枪腿（或者鸡胸脯肉） = 1 支（约 350g）","大葱 = 1 根（约 180g）","熟花生 = 150g","姜片 = 10g","干辣椒（或者二荆条） = 10g（若选择二荆条，则需要大约 4 支）","生抽酱油 = 10g","白糖 = 2g","盐 = 2g","植物油 = 20g","淀粉 = 15g","料酒 = 15g"]},{type:"heading",text:"进阶配料"},{type:"list",items:["老抽酱油 = 5g","花椒 = 5g","香醋 = 5g","鸡精 = 2g","芝麻油 = 10g","淀粉（用以勾芡） = 10g","豆瓣酱 = 10g"]},{type:"heading",text:"可选配料"},{type:"list",items:["莴笋 = 约 250g","油泼辣子 = 5g"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{text:"操作",content:[{type:"heading",text:"简易版本"},{type:"list",items:["手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）","取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用；取花生放入微波炉高火 5 分钟焙干备用","鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时","干辣椒切段；起锅，大火烧热转小火；放入干辣椒焙干至微微发糊，捞起备用；花椒焙干至有香味，捞起备用","转大火，倒入 20g 植物油，7 成热（竹筷子起泡）下入鸡丁，煎至上面开始发白，用锅铲翻面，煎 30s 后翻炒均匀","下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；盖上锅盖，转中小火焖 2 分钟；","转大火，下入熟花生，干辣椒和花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；","淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度","关火，淋入芝麻油 10g，即可出锅"]},{type:"heading",text:"稍加复杂但是更加令人垂涎欲滴的版本"},"相较于简单版本，这里更加推荐使用二荆条与生花生。并且加入了莴笋陪衬花生的香脆与鸡肉的松软",{type:"list",items:["莴笋去皮切至 1cm 见方的小块，备用；","二荆条切成 1cm 长段；","手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）；","取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用","鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时","转中火，倒入 20g 植物油，放入生花生翻炒至其表面微微焦糊，捞起花生但是油留在锅内；","继续加热，7 成热（竹筷子起泡）下入鸡丁，放入豆瓣酱，翻炒大概 1 分钟；","加入备好的莴笋丁，继续翻炒 1 分钟；","下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；加入二荆条段；盖上锅盖，转中小火焖 2 分钟；","转大火，下入先前捞起来备用的花生，花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；","淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度","关火，淋入芝麻油 10g 与油泼辣子 5g 再翻炒 10s，即可出锅"]},{type:"image",text:"宫保鸡丁",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["辣椒依据个人口味酌量添加，怕辣可去籽；","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["老派川菜的简单做法分享"],title:"宫保鸡丁的做法"},{no:72,id:"88525507ccd274960dbf9652f02f34a4",name:"小炒肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["五花肉","朝天椒","小米椒","豆豉","豆瓣酱","老抽","淀粉","盐","葱","蒜"]}]},{text:"计算",content:["每份：",{type:"list",items:["五花肉 500g","朝天椒 4 条","小米椒 4 颗","豆豉 10g，根据个人口味加减 ±5g","豆瓣酱 10g，根据个人口味加减 ±5g","老抽 10ml","淀粉 10g","盐 1-2g","葱 0.5-1 根","蒜 2 瓣","食用油 15ml"]}]},{text:"操作",content:[{type:"list",items:["五花肉切片","把肉放入器皿内，加入淀粉、老抽、盐搅拌腌制半小时","葱切段","小米椒、朝天椒斜刀切好","热锅、倒油","油热后加入五花肉煸炒。炒至变色后盛出来","向锅中加蒜，煸出香味，加入豆豉，翻炒均匀","加入豆瓣酱翻炒均匀","加入炒好的五花肉继续的翻炒均匀","加入小米椒、朝天椒、葱段翻炒 40 秒","出锅。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"小炒肉的做法"},{no:73,id:"fa767e95b203897a584f07b465f76c68",name:"小炒黄牛肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["牛里脊","芹菜","小米椒","野山椒","香菜"]}]},{text:"计算",content:["每份：",{type:"list",items:["牛里脊 400g","芹菜 200g","小米椒 30g","野山椒 30g","香菜 30g","食用油 15ml","酱油 6ml"]}]},{text:"操作",content:[{type:"list",items:["牛里脊切成不超过 3cm 宽，3mm 厚的薄片，倒入 6ml 酱油，用手抓匀备用","芹菜切成不超过 5cm 的小段，备用","小米椒切成丝状，备用","野山椒切成颗粒，备用","香菜切成成不超过 3cm 的小段，备用","热锅，锅内放入 15ml 食用油，大火等待 30 秒让油温升高","放入小米椒和野山椒爆香",["放入牛里脊和芹菜，然后",{type:"strong",text:"大火翻炒 1 分钟"}],"关火，撒上香菜，盛盘"]}]},{text:"附加内容",content:[{type:"list",items:["操作时，全程需要开大火"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"小炒黄牛肉成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"小炒黄牛肉是一道简单易做的湘菜。口味十分劲爆爽口。一般初学者只需要 1 小时即可完成"],title:"小炒黄牛肉的做法"},{no:74,id:"9b10151affd546ef51f1719a915000e7",name:"尖椒炒牛肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["牛肉","葱、姜、蒜","尖椒","酱油","盐","糖"]}]},{text:"计算",content:[{type:"list",items:["牛肉用量为 250 g/人","葱的用量为 0.5 根/人","姜的用量为 1 个/人","盐的用量为 3 g/人","糖的用量为 1.5 g/人","酱油的用量为 9 ml/人"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"heading",text:"配菜处理"},{type:"list",items:["蒜剁成蒜泥","葱切段","姜切成姜片","尖椒切成段"]},{type:"heading",text:"牛肉的预处理"},{type:"list",items:["牛肉放入碗中","加姜、盐、酱油、糖进行腌制 30-40 分钟","腌制完姜可以去掉"]},{type:"heading",text:"炒熟"},{type:"list",items:["冷油下锅，待油变热至偶有气泡","加入蒜泥","蒜泥变金黄后加入尖椒","待尖椒表皮微皱，加入腌制好的牛肉翻炒","翻炒变熟之前加入葱，继续翻炒","翻炒至牛肉变熟，关火出锅"]}]},{text:"附加内容",content:[{type:"list",items:["腌制可以加入小苏打使牛肉变嫩，牛肉苏打比例为 500g：3g。","腌制的时候姜片可用料酒代替，料酒的用量为 3 g/人"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"尖椒炒牛肉的做法"},{no:75,id:"c62c670d1b5cdb84b2003e527daa43de",name:"干煸仔鸡",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡腿","土豆","青椒","大蒜","盐","胡椒粉","生抽","老抽","料酒","淀粉","郫县红油豆瓣酱（注意区分，不是那种棕黄色的豆瓣酱）","白糖","花椒碎"]}]},{text:"计算",content:["1-2 人份：",{type:"list",items:["鸡腿肉 400g","土豆 200g","青椒 60g","蒜瓣 10g","盐 3g","鸡精 3g （可选）","胡椒粉 2g","生抽 5g","老抽 2g","料酒 5g","淀粉 20g","郫县红油豆瓣酱 40g","白糖 30g","花椒碎 2g"]}]},{text:"操作",content:[{type:"list",items:["鸡腿去骨（如使用鸡腿排可忽略此步骤），鸡腿肉用刀背砸一砸，切成 2cm 的块。","鸡腿肉中加入盐、鸡精（可选）、胡椒粉、生抽、老抽、料酒，抓拌至粘手时加入淀粉拌匀，加入食用油防止粘连，腌制 30 分钟。","土豆去皮，切成 2cm 的块，沸水煮 5 分钟后捞出，控干水分，防止油炸时爆锅。","青椒去籽，切成 2cm 小片，放在笊篱中备用。","锅中加入宽油（根据锅的形状，能没过食材即可），油温烧至 180℃ 时，下入土豆块炸 3 分钟后捞出。","待油温再次升高到 180℃时，下入鸡块炸 2 分钟后捞出。","待油温再次升高到 180℃时，下入鸡块复炸 1 分钟后捞出。","待油温再次升高到 180℃时，下入土豆块复炸 1 分钟后，将锅中的油和土豆块经过笊篱过滤倒出，让笊篱上的青椒片断生。","锅中加入 5ml 食用油，小火煸炒蒜瓣至发黄，下入红油豆瓣酱煸炒出香，下入白糖炒融化，下入花椒碎，加 40ml 清水，不停搅拌至酱汁粘稠。","下入炸好的鸡块、土豆块、青椒片，搅拌均匀后出锅。"]}]},{text:"附加内容",content:[{type:"list",items:["不舍得使用宽油油炸的话，可改用更少的油煎鸡块和土豆块。会增长用时，部分影响口感，但不会影响总体味道。",["参考资料：",{type:"link",text:"北大餐饮中心官方资讯",href:"https://mp.weixin.qq.com/s/gd7F1bezTyd3OQsUVVur1w"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"干煸仔鸡成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"干煸仔鸡是一道甜辣口味的川菜，是北京大学食堂赵春月厨师长研发的美食，广受师生喜爱。赵厨师长已将菜谱公开，方便大家自己动手制作，疫情居家下饭必备！"],title:"干煸仔鸡的做法"},{no:76,id:"4b37fb65a6f5de36178e15219bd2e034",name:"徽派红烧肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["五花肉","白砂糖","食用油","生抽","蚝油","老抽","姜片","蒜头","料酒","葱","五香粉","盐"]}]},{text:"计算",content:["每份：",{type:"list",items:["五花肉 300 g","白砂糖 100 g","食用油 200 g","生抽 10 ml","蚝油 5 ml","老抽 5 ml","姜片 2 片","蒜头 3 颗","料酒 100 ml","葱 1 根","五香粉 10 g","盐 10 g"]}]},{text:"操作",content:[{type:"list",items:["五花肉切块，每块 2-3 cm 大小","锅中加入 150 ml 食用油，倒入五花肉，煎炸 2 分钟 后，加入盐，翻炒五花肉，2 分钟 后出锅","锅中加入 50 ml 食用油，倒入白砂糖，翻炒到咖啡色","倒入五花肉，翻炒 30 S ，加入姜片、蒜头后翻炒 30 S","加入料酒，五香粉、葱，加入水没过五花肉，盖上锅盖煮 10 分钟","加入生抽、老抽、蚝油，中火煮 20 分钟","开锅，大火烧汁，端盘"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:[{type:"list",items:["葱是整根，不需要切碎","步骤二加盐的目的是锁住五花肉的油脂","制作过程，用部分五花肉做了水煮处理，跟未处理的一起做后续制作，发现未水煮的肉质更 Q 弹"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["徽式红烧肉是一道由五花肉等食材制成的菜肴。"],title:"徽派红烧肉的做法"},{no:77,id:"fc3dbd31629b94fbfa8a4f4d93e8dc79",name:"新疆大盘鸡",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["花椒，香叶，香果，干线椒，大蒜，大葱","油，盐，生抽，耗油，料酒（可拿啤酒），白糖","鸡肉（鸡腿肉最好），土豆，菜椒和甜椒（可以不用，加上配色好看）"]}]},{text:"计算",content:["2 人食用",{type:"list",items:["两个火枪腿的鸡肉（这大约是 1kg ）","土豆 2 个适中大小：750g","大葱 100g","菜椒甜椒各一个，各 50g","白糖 20g","干线椒 5 个","大蒜 4 瓣","油 50g"]}]},{text:"操作",content:[{type:"list",items:["肉先剁好，块状，用清水+盐浸泡 5 分钟，去除血水，去腥，然后空干水","葱蒜辣椒土豆等洗干净，土豆削皮","葱白切长段，长度 4cm 一段，菜椒和线椒切块状","土豆切成滚刀土豆，即切一刀动滚动一下，一块土豆大概有 4cm*4cm 大小即可","炒糖色：先将油加入锅中，然后将白砂糖放入，用锅铲来回搅拌，将糖炒化，然后炒出焦黄色，此时将空干水的鸡肉倒入锅中翻炒，进行上色","放入花椒，香叶，香果，干线椒等进行翻炒","放入 5g 盐，生抽 7ml，耗油 10g ，料酒 100g，倒入 1 升清水，料酒可以用啤酒代替","调至中火，将水烧开，调制中小火慢炖入味","当水收至鸡肉即将露出时，将土豆放在锅表面：注意不要翻动土豆，就盖在表面，不然翻到下面容易粘锅，继续盖锅盖炖，炖一会后将大葱，菜椒和甜椒放入，继续炖。","炖到汁收的差不多时可以进行翻面，将土豆与汤汁相吸，最后关火盛出。"]},{type:"strong",text:"另：此做法可以吃面，买粗面剂子，将粗面剂子压扁，然后用手拉成宽面，一定要是宽面，下好后可以放入到大盘鸡中，与汤汁搅拌味道极佳！"},{type:"image",text:"大盘鸡皮带面",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"大盘鸡",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"新疆大盘鸡的做法"},{no:78,id:"e22ef31de15ab79b40b8756756dcc7d9",name:"无骨鸡爪",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡爪","姜","料酒","大葱","大蒜","小米辣","洋葱","生抽","耗油","黑醋（推荐陈醋）","白糖","盐","花椒油","香菜","柠檬"]}]},{text:"计算",content:["一份正好够 2-3 个人吃。",{type:"list",items:["鸡爪 1kg","姜 4 片","料酒 65g","大葱 3 段（5cm 一段）","大蒜 10 瓣","小米辣 4 个少辣，6 个中辣，12 个大辣（推荐大辣）","洋葱 （半个）","生抽 75g = 15g * 5","耗油 30g = 15g * 2","黑醋（推荐陈醋） 50g","白糖 10g","盐 3g","花椒油 10ml","香菜 3 颗","柠檬 2 颗（以 1 颗为单位来调整酸度）"]}]},{text:"操作",content:[{type:"heading",text:"鸡爪处理"},{type:"list",items:[["用剪刀 / 刀 把鸡爪上的指甲的部分全部剪掉 ",{type:"strong",text:"包括指甲下面的肉和骨头，让它一点指甲都不剩"}],"用水把他们洗干净，放一边",["把",{type:"codespan",text:"鸡爪"},"放入大锅中，准备去腥味"],[{type:"codespan",text:"大葱"},"，",{type:"codespan",text:"料酒"},"，",{type:"codespan",text:"姜"}," 全放进去"],["加水没过",{type:"codespan",text:"鸡爪"}],["大火煮开 ",{type:"strong",text:"中途可以把浮末捞起来"}],["水开",{type:"strong",text:"100度，沸腾"},"后等 10 分钟"],"关火，捞出来，把水沥干，洗干净，放入盆里"]},{type:"heading",text:"去骨"},"这一步可以省略，此步骤大约花费 2 小时",{type:"list",items:[["放入冰箱，",{type:"strong",text:"冷冻层"}," 20 分钟"],["把全部放入不是冷冻层的冰箱，然后分批",{type:"strong",text:"10个一批"},"拿出来去骨"],["从手指（鸡爪的）最前端开始，每只手指都要用刀划开",{type:"strong",text:"划到它的手背部分"}],"再从手背部用刀分划开至整个手臂",["把每只手指关节处都掰一掰",{type:"strong",text:"按手指出声音时那种"}],"按着它的手指最前端，往里推，每只手指都一样，先推到中间手掌手背部分","每只手指皮脱离后，从手掌开始往手臂部分推直到整个脱下来了","放入碗中，备用"]},{type:"heading",text:"调配腌料"},{type:"list",items:[[{type:"codespan",text:"小米辣"}," 切均匀小颗"],[{type:"codespan",text:"大蒜"},"，",{type:"codespan",text:"洋葱"},"，",{type:"codespan",text:"香菜"},"切碎"],[{type:"codespan",text:"柠檬"},"对半切开，把柠檬汁挤入鸡爪的容器里"],["把",{type:"codespan",text:"全部"},"调料倒入装鸡爪的容器，",{type:"codespan",text:"小米辣"},"，",{type:"codespan",text:"大蒜"},"，",{type:"codespan",text:"洋葱"},"和",{type:"codespan",text:"香菜"},"也放进去"],"抓拌均匀","放入冰箱一个晚上（6 个小时）","调配好后全部放入准备好的鸡爪"]}]},{text:"附加内容",content:[{type:"list",items:["操作时，需要注意观察沸腾的水位线，如发现低于 3/4 的食材应加热水至没过食材。",["鸡爪去骨教程 ：",{type:"link",text:"bili_89324373958",href:"https://www.bilibili.com/video/BV1t44y117D8?share_source=copy_web"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[[{type:"image",text:"无骨鸡爪成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"strong",text:"图片里的颜色比较浅，家里人爱吃酱油少的"}],"这是一道做法简单但消耗体力和耐力的无骨鸡爪，酸辣开胃，Q 弹爽口，第一次做的话总耗时 8 个小时 15 分钟。"],title:"无骨鸡爪的做法"},{no:79,id:"5d51fe131787a2a4c4e50fb3fc7fb753",name:"梅菜扣肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["五花肉","梅菜","五香粉","食用油","白砂糖","老抽","生抽","小米椒","蒜末","食用盐","鸡精"]}]},{text:"计算",content:["每份：",{type:"list",items:["五花肉 200 g","梅菜 30 g","五香粉 2 g","食用油 300 ml","白砂糖 5 g","老抽 30 ml","生抽 20 ml","小米椒 1 个","蒜末 10 g","食用盐 2 g","鸡精 2 g"]}]},{text:"操作",content:[{type:"list",items:["梅菜放到清水中，浸泡 1 小时","锅中倒入 50 ml 食用油，将整个五花肉猪皮朝下，放到锅中 1 分钟 ，取出挂掉猪皮 【可选】","锅中加入开水，放入五花肉，大火煮 20 分钟 （筷子可以插进五花肉），取出五花肉","在五花肉表面涂抹均匀老抽、五香粉、白砂糖，放置 15 分钟","起锅烧油，加入五花肉，中火油炸直至两面金黄色（3-5 分钟）","起锅烧油，倒入梅菜，加上小米椒、蒜蓉、鸡精、食用盐后翻炒，直至炒干梅干菜水分","五花肉切片（后端 0.5-1 cm）,放在大碗中，散上梅干菜","中火蒸 45 分钟","拿个盘子倒盖在五花肉大碗中，将五花肉倒在盘子中"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:[{type:"list",items:["制作过程中发现，脆皮五花肉真香 Orz~","不喜欢吃甜的可以去掉白砂糖，不影响主流程","倒数第二个步骤，可以根据个人喜好调整时间","炒干梅干菜的作用是为了后续吸油（盲猜）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["梅菜扣肉造型别致、大方得体，颜色酱红油亮，汤汁黏稠鲜美，扣肉肥而不腻，食之软烂醇香。"],title:"梅菜扣肉的做法"},{no:80,id:"7df101a70c935bfb485441b7f7d91204",name:"水煮牛肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["牛肉","豆芽","鸡蛋","香菜","豆瓣酱","料酒","淀粉","干辣椒粉","姜","蒜","红辣椒","耗油"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 2 个人吃。","这是一份的量：",{type:"list",items:["牛肉 300g","豆芽 100g","鸡蛋 1 个","香菜 5 根","豆瓣酱 10g","料酒 10ml","淀粉 15g","干辣椒粉 5g","姜 20g","蒜 3 瓣","红辣椒 1 根","耗油 8g"]}]},{text:"操作",content:[{type:"list",items:["牛肉洗干净切片。","加入 15g 姜丝，1 个鸡蛋，15g 淀粉，8g 蚝油，10ml 料酒搅拌均匀，腌制 15 分钟。","香菜洗干净切好。","锅里倒油，加入豆瓣酱，5g 姜丝，蒜片。","倒入开水，煮成红汤。","豆芽洗干净去掉尾须，放进开水里焯熟。","将豆芽铺入碗底。","将牛肉片一片一片的放进红汤中，煮熟以后捞出。","将牛肉铺在豆芽上，撒上香菜梗。","撒上香菜叶，辣椒粉，辣椒圈。","另起锅烧热油，将热油淋在菜上面，就完成了。"]}]},{text:"附加内容",content:[{type:"list",items:[["参考: ",{type:"link",text:"水煮牛肉的详细步骤",href:"https://www.zhms.cn/recipe/blrqm.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"shuizhuniurou",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"麻辣鲜香"],title:"水煮牛肉的做法"},{no:81,id:"c114d7c308d333fa2fc1077fdbfd04c5",name:"水煮肉片",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["猪里脊肉","食用盐","胡椒粉","生抽酱油","料酒","鸡蛋清","土豆淀粉","植物油","豆芽","凤尾","芹菜","蒜苗","大蒜","生姜","红泡椒","青花椒","干辣椒","红油豆瓣","鸡精","白砂糖","小葱","菜籽油"]}]},{text:"计算",content:[{type:"list",items:["里脊肉的用量为 300g","小葱 2 根","生姜 10g","大蒜 20g","红泡椒 20g（根据受辣程度选择 0-40 g）","蒜苗 2 根","芹菜 3 根","红油瓣酱 5ml","鸡精 1.5g","生抽酱油 5g","食用盐 5g","胡椒粉 2g","料酒 3g","鸡蛋清 1 个","土豆淀粉 7g","植物油 280g（根据情况选择，想吃重油就多加 100g）","菜籽油 200g（根据情况选择，想吃重油就多加 100g）","绿豆芽 100g","凤尾 1 根","白砂糖 1g","小米辣干辣椒 20g（根据受辣程度选择 0-40g）","青花椒 5g（根据情况选择，想吃麻就多 5g）"]}]},{text:"操作",content:[{type:"list",items:["里脊肉改刀成小块，再切成 2 毫米薄片（可根据自己的口感改进），放入碗中，加入清水清洗两遍来去除血水和杂质，捞出挤干水分备用。","碗中加入食用盐 1.5g，胡椒粉 1g，生抽酱油 5g，料酒 3g，然后朝着一个方向搅拌 2 分钟，使其入味。",["另外准备一个碗，加入一个鸡蛋清，加入 7g 土豆淀粉，一个方向搅拌均匀，倒入肉中",{type:"list",items:["再次一个方向搅拌均匀（肉表面就形成了润滑膜，这样会使肉更加鲜嫩）","最后再加入 30g 植物油轻轻搅拌（防止肉片粘连）。"]}],"绿豆芽 100g，凤尾 1 根（改刀成小条），芹菜 3 根切成小段，蒜苗 2 根拍散切成小段。","大蒜 20g 剁碎，生姜小块剁碎，红泡椒 20g 剁碎。","小米辣干辣椒 15g，青花椒 3g，锅内加入油滑锅，油稍许热了将多余的倒出备用留 50g 底油，下入干辣椒、花椒，开小火炒香，切记不要炒糊（颜色要变黑即可），倒出在菜板上剁细。","锅烧热，放入 100g 植物油烧至 6 成热，加入 2g 青花椒、干辣椒爆香，配菜下锅，加入 1g 食用盐，炒至断生，盛入碗中垫底备用。","锅洗干净，加入 150g 植物油烧至 6 成热，加入制作好的姜蒜红泡椒，爆香后加入豆瓣 10g，开小火把豆瓣爆香炒出红油即可。","加入 800 毫升清水（根据实际情况选择），大火烧开，转小火调味，加入食用盐 2.5g，鸡精 1.5g，1g 白砂糖提鲜，1g 胡椒粉，5g 水淀粉（根据实际情况选择）将汤汁收浓稠一点。","汤汁开后，开小火将腌制好的肉片分开依次下锅，然后开中火将肉片烫熟，用锅铲轻轻推动一下避免粘连，待汤汁烧开，肉片熟后捞出放入碗中配菜上，再将原汤倒入（不超过菜品）。","碗中均匀撒上刀口辣椒、蒜蓉和葱花。","锅洗干净，加入 200g 菜籽油，烧至 7 成热，然后一次性均匀泼在碗中肉片上（注意安全），美味完成。"]}]},{text:"附加内容",content:[{type:"list",items:["垫底的蔬菜根据自己口味选择（蘑菇、白菜、油麦菜等）。","刀口辣椒制作嫌麻烦也可以直接用干辣椒段和青花椒代替。","特别注意肉的腌制（搅拌的时候朝着一个方向、血水处理干净），保证肉滑嫩（鸡蛋清、淀粉搅拌均匀）。","水煮牛肉也可以按照这个做法。"]},{type:"heading",text:"参考资料"},{type:"list",items:[{type:"link",text:"美食作家王刚R",href:"https://www.bilibili.com/video/BV1ys411u7Z4"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["水煮肉片麻辣鲜香，适合干饭，但是做法稍微有点麻烦。难度主要在肉滑嫩，初学者一般需要 1 - 2 小时完成。干饭人，一切都值~"],title:"水煮肉片的做法"},{no:82,id:"a581634e0a6e44a550bc54fb458a6c74",name:"洋葱炒猪肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["洋葱","猪肉片","蕃茄酱","麻油"]}]},{text:"计算",content:["每份：","食材",{type:"list",items:["洋葱 一颗 （是主角，喜欢吃洋葱可以多半颗～一颗）","猪肉 (250g)","蒜头 （3 瓣）"]},"调味料",{type:"list",items:["食用油 (15ml)","黑胡椒 (1.25g)","酱油 (30ml)","糖 (15g)","麻油 (5ml)","番茄酱 (15ml)","料酒 (15ml)"]},["备注：可以考虑购买",{type:"link",text:"茶匙，大匙",href:"https://www.sohu.com/a/127293243_570657"},"来精准确定用料的量。"]]},{text:"操作",content:[{type:"list",items:["洋葱切片，猪肉，蒜头拍碎，以及混合上述调味料备用","炒锅内倒入 1 大匙食用油（等待 10 秒让油温升高），倒入猪肉","炒至变色后下蒜头炒香盛起备用","原锅下洋葱翻炒 3~4 分钟后加入调味料炒匀","下刚盛起备用的猪肉翻炒至猪肉熟后","待猪肉熟后再翻炒 1、2 分钟即可起锅"]}]},{text:"附加内容",content:[{type:"list",items:["猪肉可选猪肩肉片或是切好的肉丝看个人喜好"]},{type:"heading",text:"参考资料"},{type:"list",items:[{type:"link",text:"爱料理",href:"https://icook.tw/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["咸中带甜，简单上手，一不小心可能让人多吃一碗饭。一般只需 15 分钟即可完成。"],title:"洋葱炒猪肉的做法"},{no:83,id:"232ee20c9f4fcb3946ab398932c18dff",name:"湖南家常红烧肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["带皮五花肉","干小米椒🌶（根据个人情况而定）","姜","生抽","老抽","香叶","桂皮","八角","冰糖","料酒","盐","冰糖（锁油上色）","食用油","开水"]}]},{text:"计算",content:["一份正好够 2 人吃。",{type:"list",items:["五花肉：500g","食用油：10g","香叶 5 片","姜 3 片","桂皮 1 小块","冰糖 6 颗","料酒 20 克","生抽 5 克","老抽 2 克","盐 2 克","八角 3 颗"]}]},{text:"操作",content:[{type:"list",items:["带皮五花肉洗净冷水下锅，加入姜片 2~3 片去腥味，煮到沸腾捞出冷水冲净白沫","五花肉切块，尺寸 1.5cm*1.5cm 块状大小","热锅加入油，加入冰糖小火搅拌至焦糖色即可，加入切好的五花肉，中火翻炒上色","加入备好的姜片、八角、桂皮、生抽、老抽、料酒、干小米椒、盐，小火翻炒 1 分钟，加开水没过肉","加盖中火煮沸，转小火慢顿 30 分钟，慢炖期间，间隔 10 分钟搅拌一次防止粘锅","小火慢炖汤汁剩三分之一的时，调成中火收汁出锅。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"湖南家常红烧肉",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"湖南家常红烧肉，入口软糯，肥而不腻"],title:"湖南家常红烧肉的做法"},{no:84,id:"28d880578cee8e475b66bddc07859a48",name:"猪皮冻",category:"meat_dish",detail:[{text:"原料和工具",content:["",{type:"list",items:["猪皮","大料、花椒、白芷、桂皮、丁香、香叶、小茴香"]}]},{text:"计算",content:["每份：",{type:"list",items:["主料:猪皮 1kg、水 4kg","调料：盐 13g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml、葱 10g、葱 10g、姜片 20g","香料包：八角 10g、花椒 5g"]}]},{text:"操作",content:[{type:"list",items:["将猪皮，剁成不超过 10cm 小块，用清水浸泡 12 小时，然后冷水下锅，加入姜 10g、料酒 50ml 后，汆烫 5-10 分钟，捞出放入冷水中","将焯过水的猪皮，放到案板上，将里面的白肉部分全部剔除，然后再切成成不超过 3mm 的长条，放入盆中","加入白醋 20g，盐 5g，用力搓洗 3 分钟，再用清水洗净，这时的猪皮已经基本没什么腥味","锅内加入 4kg 水，放入猪皮，葱 10g，姜片 10g，八角 10g，花椒 5g，大火烧开后，小火煲煮 90 分钟至猪皮软烂","再加入盐 8g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml 调味后，倒入盘中，将葱姜，八角拣出，晾凉至果冻状","放冰箱冷藏即可，食用时，切成小块或者厚片"]}]},{text:"附加内容",content:[{type:"list",items:["操作时，需要注意，做猪皮冻，直接下锅煮就“废”了，也是最忌讳的，一定要用白醋和盐不断搓洗猪皮，这样保证煮好的猪皮晶莹剔透，而且还没腥味",["参考资料：",{type:"link",text:"铭哥说美食",href:"https://www.bilibili.com/video/BV1hh41117TL?spm_id_from=333.999.0.0"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"无骨鸡爪成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"猪皮冻是一道简单易做的菜。北方人年夜饭餐桌上的“常青树”，晶莹剔透的外表，滑嫩 Q 弹的口感，是不折不扣的超级下酒菜。","猪皮美容养颜，难度稍高，预计制作时长 24 小时。"],title:"猪皮冻的做法"},{no:85,id:"92ea307ed7f035d8647f189424898c79",name:"番茄红酱",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["碎牛肉","蒜瓣","胡萝卜","芹菜","洋葱","橄榄油","糖","食盐","胡椒粉","番茄酱","牛奶","干罗勒或百里香（可选）"]}]},{text:"计算",content:["每份：",{type:"list",items:["碎牛肉 500g","蒜瓣 2 个","胡萝卜 半根","芹菜 一根","洋葱 半个","橄榄油","糖 2g","食盐 10g","黑胡椒粉 5g","番茄酱 300g","牛奶 300ml"]}]},{text:"操作",content:[{type:"list",items:["将胡萝卜、芹菜、洋葱切碎，蒜瓣切片。","加入 10ml 橄榄油，热油下锅蔬菜，大火翻炒开始略微变色后盛出。","锅内加油 10ml，加蒜翻炒 10 秒，加入碎牛肉、糖、盐、胡椒粉和香料将牛肉炒脆（有颗粒感）。","加入炒好的蔬菜们和番茄酱继续翻炒，搅拌均匀。","分多次缓缓倒入牛奶，中小火煮 30 分钟，完成。"]}]},{text:"附加内容",content:[{type:"list",items:[{type:"strong",text:"考虑各个品牌的番茄酱内含盐量不同，建议在炒牛肉时少放盐，煮的时候尝一下再调味"},{type:"strong",text:"煮酱料期间请搅动，以免粘锅。如果酱料变粘稠就可以出锅啦！"},"可根据个人口味，将碎牛肉替换成一半碎猪肉一半碎牛肉，牛奶替换成鸡汤或饮用水。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["番茄红酱香浓可口，营养丰富，咱很喜欢。可以作为薄饼、意面~~热干面~~等主食的百搭酱料。有些繁琐，适合有烹饪经验的人尝试。一次吃不完也没有关系，可以冷冻后随时拿出来加热哦。（但是千万要记得吃）"],title:"番茄红酱的做法"},{no:86,id:"32d55a687c7b25e11786f9147cdadad4",name:"白菜猪肉炖粉条",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["五花肉","白菜","土豆干粉条","十三香","鸡精","食用盐","老抽","生抽"]}]},{text:"计算",content:["每份：",{type:"list",items:["五花肉 300g","大白菜 500g","土豆干粉条 50g","十三香 10g","鸡精 5g","食用盐 15g","老抽 5ml","生抽 5ml"]}]},{text:"操作",content:[{type:"list",items:["锅内烧水，水开后放入干粉条，煮 5 分钟后同水一起倒出容器中，盖上盖子继续浸泡泡 备用（第一步先做这个，期间可以进行以下步骤）","五花肉切 3mm 的肉片，备用","大白菜嫩叶与白菜帮子分开切成 2 份菜片，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","放入五花肉，保持翻炒至肉变色",["加入老抽，炒 ",{type:"strong",text:"1 分钟"},"，给肉上色"],"加入白菜帮子，加入食用盐、生抽，炒一分钟（如果粘锅，烹入 10ml 水）",["加水没过所有食材，加入鸡精 ，沸腾后，将火调小然后",{type:"strong",text:"等待 20 分钟"}],"粉条滤水切成小段放入碗中 备用",["加入白菜嫩叶，炒匀后将粉条放在菜上方，加盖再煮 ",{type:"strong",text:"5 分钟"}],"尝味、关火，收汁"]}]},{text:"附加内容",content:[{type:"list",items:["土豆干粉条煮制时间长，可以放在第一步，期间进行其他步骤","最后一步尝味，如果发现有味道淡、未熟，继续加盖煮一段时间"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["白菜猪肉炖粉条是一道简单易做的菜。这是一道传统的东北家常菜，以做法简单、味道上乘的特点，在广大东北人民群众中备受喜爱。"],title:"白菜猪肉炖粉条的做法"},{no:87,id:"11cce8d8f528d1ababdc47c059d25f4e",name:"糖醋排骨",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["排骨","白砂糖","食用油","生抽","耗油","老抽","鸡精","姜片","芝麻","番茄酱","香醋","五香粉"]}]},{text:"计算",content:["每份：",{type:"list",items:["排骨 300 g","白砂糖 20 g","食用油 350 ml","生抽 5 ml","耗油 5 ml","老抽 5 ml","鸡精 2 g","姜片 2 片","芝麻 2 g","番茄酱 10 g","香醋 5 ml","五香粉 2 g"]}]},{text:"操作",content:[{type:"list",items:["排骨+姜片冷水下锅，煮开后用勺子舀去白色油沫，2-3 分钟后出锅","冷水清洗排骨，清洗 2-3 遍","锅中加入 300 ml 食用油，油开后倒入排骨，煎炸 3-5 分钟后出锅","小火起锅，加入 50 ml 食用油，加入白砂糖 30 g ，轻轻搅拌到糖水变成黄色","倒入排骨翻炒 30 S 后，加入香醋、生抽、耗油、鸡精、番茄酱、五香粉 翻炒 30 S 后，加入清水没过排骨","中火煮 20 分钟，加入老抽上色，开锅烧汁","起锅摆盘，散上芝麻"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:[{type:"list",items:["步骤三油炸排骨时，可以根据实际情况选择加入淀粉包裹排骨","步骤六可以加少量水淀粉，但汤汁的自勾芡已经足够定性排骨","烧汁过程中，可以根据汤汁酸甜度选择再加 3-5 g 白砂糖、2-5 ml 香醋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["是糖醋味型中具有代表性的一道大众喜爱的特色传统名菜"],title:"糖醋排骨的做法"},{no:88,id:"b98ee0962c1f7076bbbd37fb4753a0c4",name:"糖醋里脊",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["里脊肉","醋","白糖","淀粉","鸡蛋","生抽","料酒","蚝油","番茄酱","白胡椒粉","盐"]}]},{text:"计算",content:["每份：",{type:"list",items:["里脊肉 500g","醋 10g","白糖 30g","淀粉 50g","鸡蛋 50g","生抽 10ml","料酒 20g","蚝油 10g","番茄酱 30ml","白胡椒粉 5g","食盐 10g"]}]},{text:"操作",content:[{type:"list",items:["腌肉：将猪里脊肉先切厚片，用刀背拍一拍，把肉拍松一点。切成一个手指头粗的条，加料酒，生抽，蚝油，食盐，白胡椒粉，一个鸡蛋，将肉用手抓匀，腌制 20 分钟以上。","调酱：番茄酱+10g 醋+30g 白糖+150ml 清水，搅拌至糖融化，备用。","裹粉：先把粉全部裹好再来炸，这样在炸的时候就不会手忙脚乱。准备一个大碗，里面放淀粉，把每一根肉条都满满裹上淀粉。","炸制：油温 160 摄氏度下里脊，可以拿一个干筷子放在油里面试一下，周围冒小泡就可以下锅。","炸到表面微黄可以捞出，全程中火。然后等油温升高到 200 摄氏度，把里脊倒进去重新炸一次，只需 40 秒，表皮就会很脆，马上捞出。","裹酱：另外拿一个锅，锅里放底油，把调好的酱汁倒进去，煮到冒泡，把炸好的里脊放进去，翻炒，让每一根都裹上酱汁。","下炸好的里脊肉翻炒，关火盛出。"]}]},{text:"附加内容",content:[{type:"list",items:["里脊要多炸几遍，注意火候，否则达不到外焦里嫩的效果！",{type:"link",text:"下厨房",href:"https://www.xiachufang.com/recipe/104483435/"},{type:"link",text:"百度百科",href:"https://baike.baidu.com/item/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A/135832"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["糖醋里脊是中国经典传统名菜之一，该菜品以猪里脊肉为主材，配以面粉、淀粉、醋等佐料，酸甜可口，让人食欲大开；该菜品在陕菜、豫菜、浙菜、鲁菜、川菜、淮扬菜、粤菜、闽菜里均有此菜。"],title:"糖醋里脊的做法"},{no:89,id:"0f91931d692741a7273623e5e5bf0eea",name:"红烧猪蹄",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["猪蹄","香叶","姜","葱","老抽","桂皮","冰糖","料酒","生抽","盐","八角","食用油"]}]},{text:"计算",content:["一份正好够 3-4 人吃。",{type:"list",items:["猪蹄：2~3 根","食用油：30ml","香叶 2 片","姜 5 片","葱半根","桂皮 1 块","冰糖 7-8 粒","料酒 30 ml","生抽 20 ml","老抽 20 ml","盐 8 克","八角 4 个"]}]},{text:"操作",content:[{type:"list",items:["冷水锅中放入热心摊主剁好的猪蹄，加入 20 ml 料酒与葱姜，煮 15 分钟左右去掉血腥","热锅冷油，倒入 30ml 食用油，放入 7-8 粒冰糖，开小火，熬成糖色，期间用锅铲把冰糖压碎，大概熬 2 分钟左右","熬成糖色后，放入焯过水的猪蹄，继续小火，翻炒猪蹄，直至所有猪蹄两面微黄","加入香叶 2 片、桂皮 1 块、八角 4 个、生抽 20 ml、老抽 20 ml、料酒 10 ml、姜 3 片、盐 8 克，转中火、继续翻炒 1 分钟","加入开水或者冷水，水需要没过猪蹄，盖上锅盖，大火烧开，烧开之后关火","把锅内的食材全部倒入高压锅中，高压锅中需要 15 分钟左右（如果同学没有高压锅，可放在锅中大火转小火熬制即可）","15 分钟之后，把高压锅的食材倒入炒锅中，开大火收汁，此时可用筷子尝下味道、淡的话可以加 2~3g 盐","大火收汁时长根据锅中的水来算，一般 30 秒左右即可，多留点也无碍、红烧猪蹄汤也是很下饭的"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"红烧猪蹄",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"红烧猪蹄营养丰富，味道香，汤汁浓郁、下饭强。"],title:"红烧猪蹄的做法"},{no:90,id:"87c762e0f5323371288c57dda2fb5bf2",name:"南派红烧肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["注：如果有可能，请尽量把刀磨的锋利一些。",["工具：",{type:"codespan",text:"锅"},"（砂锅为宜，铝锅其次，高压锅也可以，最好不要铁锅、铜锅）"],["主料：",{type:"codespan",text:"五花肉"}],["辅料：",{type:"codespan",text:"油"},"、",{type:"codespan",text:"冰糖"},"、",{type:"codespan",text:"老抽"},"、",{type:"codespan",text:"料酒"},"、",{type:"codespan",text:"香叶"},"、",{type:"codespan",text:"八角"},"、",{type:"codespan",text:"生姜"},"、",{type:"codespan",text:"盐"},"、",{type:"codespan",text:"葱"},"、",{type:"codespan",text:"开水"},"、",{type:"codespan",text:"凉水"},"、",{type:"codespan",text:"蒜"},"、",{type:"codespan",text:"花椒"}]]}]},{text:"计算",content:["一份正好够 1-3 人吃。",{type:"list",items:["猪五花肉：约 2 斤","油：100-150ml，色拉油、猪油、花生油都可以","姜： 6 片","冰糖：约 15 块","白砂糖：30g","老抽：15ml","料酒：20ml","凉水：没过食材的量即可，看锅大小准备","开水：没过食材的量即可，看锅大小准备","香叶：4 片","八角：3 个","盐：2-3g","花椒：10g"]}]},{text:"操作",content:[["建议在此之前查看炒",{type:"link",text:"糖色",href:"./../../condiment/糖色.md"},"教程"],{type:"list",items:[[{type:"codespan",text:"猪五花肉"},"切大块（约 4.5cm ）"],[{type:"codespan",text:"生姜"},"切片（每片厚度约 3mm ）"],[{type:"codespan",text:"开水"},"烧开"],[{type:"codespan",text:"凉水"},"自来水即可"],[{type:"codespan",text:"小葱"},"小葱白色的部分",{type:"codespan",text:"葱白"},"切成小段（小葱最佳，大葱也可以）"],[{type:"codespan",text:"蒜"},"中间切开，不要拍扁，否则难以捞出以至最后",{type:"codespan",text:"收汁"},"时影响味道"],["建议先拿出来一半葱姜，再将剩下的",{type:"codespan",text:"生姜、葱白、蒜、花椒、八角、香叶"},"提前放入一个碗中备用"],"凉水锅中放入切好的红烧肉，加入料酒与 2/5 葱姜，煮 15 分钟去掉血腥，捞出来后洗干净；",["炒",{type:"link",text:"糖色",href:"./../../condiment/糖色.md"},"，注意采用其中提到的操作 2 来制作糖色。"],[["将准备好的",{type:"codespan",text:"生姜、葱白、蒜、花椒、八角、香叶"},"还有",{type:"codespan",text:"五花肉"},"倒入锅中",{type:"codespan",text:"大火"},"翻炒，期间加入至闻到香味，倒入开水至没过全部肉炖煮 50 分钟-60 分钟"],{type:"list",items:["高压锅的话 40 分钟；"]}],"加入 10ml 料酒；","盖上锅盖煮至沸腾后，每隔 25 分钟打开盖子将浮在表面的油和沫捞出；","当水的高度减至肉最高的高度与锅底高度的 3/5 时，转中火，并捞出除肉和水以外的所有辅料，开始收汁；","打开锅盖，待汤汁快没有的时粘稠状出锅（切记不可收干）；"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻"],title:"南派红烧肉的做法"},{no:91,id:"b85e69a4405a6b2562b776e11f30f4ad",name:"简易红烧肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["注：如果有可能，请尽量把刀磨的锋利一些。",["主料：",{type:"codespan",text:"大肉"},"、",{type:"codespan",text:"鸡蛋"},"（可选）、",{type:"codespan",text:"豆皮"},"（可选）"],["辅料：",{type:"codespan",text:"生姜"},"、",{type:"codespan",text:"冰糖"},"、",{type:"codespan",text:"生抽"},"、",{type:"codespan",text:"老抽"},"、",{type:"codespan",text:"料酒"},"、",{type:"codespan",text:"香叶"},"、",{type:"codespan",text:"八角"},"、",{type:"codespan",text:"盐"},"、",{type:"codespan",text:"水"},"、",{type:"codespan",text:"葱"},"（记得要开水）"]]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 2-3 个人吃。",{type:"list",items:["猪五花肉：约 3~4 斤","姜： 6 片","冰糖：15 克（约 7 块）","生抽：10ml","老抽：15ml","料酒：5ml","开水：没过食材的量，需要 600ml-900ml","香叶：3 片","八角：2 个","鸡蛋（可选）：0-2 个","豆皮（可选）：0-80g","盐：2-3g"]}]},{text:"操作",content:[{type:"heading",text:"原材料准备"},{type:"list",items:[[{type:"codespan",text:"猪五花肉"},"切大块（约 4.5cm ，冷冻半小时至一小时更好切）"],[{type:"codespan",text:"豆皮"},"切 2cm 的宽度"],[{type:"codespan",text:"生姜"},"切片（每片厚度约 3mm ）"],[{type:"codespan",text:"水"},"烧开"],[{type:"codespan",text:"鸡蛋"},"煮熟并用",{type:"codespan",text:"叉子"},"/",{type:"codespan",text:"牙签"},"扎孔（尽量多些好入味）"],[{type:"codespan",text:"大葱"},"大葱白色的部分",{type:"codespan",text:"葱白"}]]},{type:"heading",text:"开始制作"},{type:"list",items:["冷水锅中放入切好的红烧肉，加入料酒与葱姜，煮 15 分钟去掉血腥",["锅中放入两片",{type:"codespan",text:"生姜"},"提味"],["开中小火后直接加入",{type:"codespan",text:"五花肉"},"，不需要放入食用油，每块",{type:"codespan",text:"五花肉"},"六个面都煎一下，煎至出油即可"],["将煎出的油倒出备用，并将",{type:"codespan",text:"五花肉"},"推至一边，加入 15g ",{type:"codespan",text:"冰糖"},"，翻炒至",{type:"codespan",text:"冰糖"},"融化；"],["融化后将五花肉与冰糖炒至融合上色，加入",{type:"list",items:[[{type:"codespan",text:"生抽"}," 10ml"],[{type:"codespan",text:"老抽"}," 15ml"],[{type:"codespan",text:"料酒"}," 5ml"],"翻炒至上色；"]}],[["加入",{type:"codespan",text:"烧好的开水"},"炖煮 40 分钟（刀工差的同学切的过大请自觉延长炖煮时间），并放入"],{type:"list",items:[[{type:"codespan",text:"生姜"}," 2 片"],[{type:"codespan",text:"香叶"}," 3 片"],[{type:"codespan",text:"八角"}," 2 个"]]}],["盖上锅盖煮至沸腾后，加入煮好扎好孔的",{type:"codespan",text:"鸡蛋"},"和",{type:"codespan",text:"豆皮"},"，开中小火，等待 40 分钟。（中途可适当翻搅防止粘锅）；"],"打开锅盖，待汤汁快没有的时候开大火收汁（切记不可收干）；",["加入 2-3g ",{type:"codespan",text:"盐"},"，翻炒一下，就可以出锅了。"]]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻",{type:"image",text:"红烧肉成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"红烧肉成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"简易红烧肉的做法"},{no:92,id:"5b6ff02c7d2d64a7ecb61a31e2fdedb9",name:"羊排焖面",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["带皮羊排肉","青椒","甜椒","青椒","大葱","花椒","干辣椒","生姜","白砂糖","老抽"]}]},{text:"计算",content:["1 人份 * 2 顿 = 2 人份",{type:"list",items:["带皮羊排 500g","青椒，甜椒 各 2 个"]}]},{text:"操作",content:[{type:"list",items:["羊肉冷水下锅焯水，水开了之后把血沫撇掉，捞出羊肉。","切好生姜（ 4 片)，放入干辣椒与花椒在碗里备用。","在炒锅加入油。（多一点也没关系）","油热之后，放入白砂糖，给羊肉炒出焦糖色。","羊肉水份炒干之后，放入盐、老抽，以及备好的调味料。","加入清水没过羊肉，大火煮沸之后，让其继续煮 10 分钟，之后小火炖煮 30 分钟。","在此期间，可以和面。和面的量以及操作方法在附加内容里讲解 *（注 1）。","放入青椒，甜椒，大葱，以及面皮进行翻炒。","翻炒均匀之后，即可出锅。"]},"*注 1：可以用超市的面条代替，但是尽量选择宽面。"]},{text:"附加内容",content:["(和面小指南 之 材料）",{type:"list",items:["中筋面粉 300 g","盐 3 g","水 180 ml"]},"(和面小指南 之 操作）",{type:"list",items:["先把材料混合均匀，加水边和边搅拌，然后把面团和到光滑","醒面（ 10 分钟）","再次和面到光滑","醒面（ 5 分钟）","把面团揉成条，切成 6 到 8 个小剂子","抹上油，等待 5 分钟","把面团剂子擀成面皮","放入锅中焖煮 4 分钟（一片一片操作）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[[{type:"image",text:"羊排焖面",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n羊排焖面是一道硬菜，适合聚会时候大展身手。缺点就是有点花时间，优点就是好吃，而且一道菜补齐人体所需的三大营养物质。"]],title:"羊排焖面的做法"},{no:93,id:"5926b2ccdd1b1b1176a442892cca75c5",name:"老式锅包肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["里脊肉","大葱","姜","胡萝卜","香菜","白醋","白糖","料酒","香油","酱油","盐","水淀粉","土豆淀粉"]}]},{text:"计算",content:["每份：",{type:"list",items:["里脊肉 400g","大葱 50g","姜 30g","胡萝卜 200g","香菜 100g","白醋 40g","白糖 40g","料酒 5ml","香油 2ml","酱油 2g","盐 2g","水淀粉 10ml","土豆淀粉 100g"]}]},{text:"操作",content:[{type:"list",items:["切肉：猪里脊切片，薄厚要均匀。","腌肉：用盐 2g，5ml 料酒，腌制 15 分钟。","挂浆：土豆淀粉 100 克放 2 倍清水，拌匀后，静置 20 分钟（淀粉和水会分层），倒去上层的 2/3 清水，将余下的沉底的淀粉和水搅匀，成酸奶状，倒入腌好的肉拌匀。","调汁：白糖 40g，白醋 40g，酱油 2g，香油 2ml，盐 2g，水淀粉 10ml，倒在一起进行混合。","热油：加热到七成熟。","炸制：把挂浆好的肉片炸制金黄，炸两遍保持酥脆。","配菜：姜，大葱，胡萝卜切成丝，香菜切段。","调汁：锅里留一层底油，下葱丝姜丝煸炒出香味，倒入糖醋汁，煮沸冒泡。","出菜：快速下入炸制好的肉片，以及胡萝卜丝香菜段,快速翻炒均匀,关火即可盛盘."]}]},{text:"附加内容",content:[{type:"list",items:["肉片要炸两遍，否则达不到外焦里嫩的效果！"]},{type:"heading",text:"参考资料"},{type:"list",items:[{type:"link",text:"百度百科",href:"https://jingyan.baidu.com/article/17bd8e52ce682cc5ab2bb8a5.html"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["锅包肉是东北名菜，光绪年间始创自哈尔滨道台府府尹杜学赢厨师郑兴文之手，去东北餐馆，师傅都会问锅包肉要老式的还是新式的，区别在于酸味来源不同，老式的就是白醋汁，新式的加了番茄酱。"],title:"老式锅包肉的做法"},{no:94,id:"bc08e1cbaabeb23df541221abc883c2b",name:"荔枝肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["瘦肉","凤梨","鸡蛋","食用油","白砂糖","淀粉","生抽","鸡精","姜末","芝麻","番茄酱","香醋"]}]},{text:"计算",content:["每份：",{type:"list",items:["鲜香菇 2 朵","蟹味菇 30 g","瘦肉 150 g","凤梨 100 g","鸡蛋 1 个","食用油 500 ml","白砂糖 5 g","淀粉 100 g","生抽 5 ml","鸡精 5 g","姜末 5 g","芝麻 2 g","番茄酱 20 g","香醋 2 ml"]}]},{text:"操作",content:[{type:"list",items:["瘦肉切块（每块 2-3 cm ），放入大碗中，加入鸡蛋 1 个 、生粉 50 g 、生抽 3 ml 、鸡精 2 g","充分搅拌,直至生粉包裹住瘦肉块（太稀则继续加生粉，太干则加水），然后加入 5 ml 油，在充分搅拌后备用","在准备一个碗，加入番茄酱、鸡精 3 g 、生抽 2 ml 、姜末、白砂糖、生粉 10 g \\香醋、凉水 200 ml ,充分搅拌后备用","切一个凤梨, 准备 6 个 （每个 1.5-2 cm）凤梨块","起锅烧油，倒入 500 ml 油，一直烧油直到听到油炸声","将瘦肉一个一个放入锅中（切记不可以整碗倒入），保证每个肉不要粘在一起","全部放入瘦肉后，每 30 S 用勺子来回两面翻转瘦肉块，直至瘦肉块表面金黄","取出瘦肉，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用","起锅，倒入汤汁，30 S 后倒入瘦肉块、凤梨块，充分翻炒后 出锅","摆上芝麻"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:[{type:"list",items:["更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨","闽菜以甜为主，如果吃不惯的可以放弃白糖","可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["荔枝肉独具闽菜特点，味道酸甜可口。是福州地区比较常见的一道菜肴"],title:"荔枝肉的做法"},{no:95,id:"f9529dbaf16ed1741b9c71c71a5b2489",name:"萝卜炖羊排",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["羊排","白萝卜","大葱","花椒","白芷（可选）","姜","料酒或者黄酒","食用盐","冰糖","水"]}]},{text:"计算",content:["每份：",{type:"list",items:["羊排 400g","白萝卜一根","大葱一根","花椒 10 粒","姜 10g ，一般买一头姜，从中切大约 4 片即可","料酒或者黄酒 30ml-40ml","食用盐 10g","冰糖 2-4 粒","水：没过食材的量，需要 1000ml"]}]},{text:"操作",content:[{type:"list",items:["萝卜去皮、滚刀切成 3-5cm 的大块，备用","羊排在购买时可以让卖家切好，因为家用刀一般难以切动，备用","羊肉冷水下锅，加入一半的料酒，一半的葱姜，煮 10 分钟去掉血腥，（可选）把焯的过程中出现的血沫子可以用勺子盛出来","另起一锅冷水，放入切好的白萝卜，放入一半的冰糖，等水开后煮 5 分钟去掉白萝卜的辣味","盛出来焯好的羊排，放入高压锅中，加水没过所有食材后再增加大约 300ml 的水",["将剩余的葱姜料酒，花椒，冰糖，白芷（可选），盐放入锅中，盖锅等待上汽后计时，中火炖大约 15 分钟。",{type:"list",items:["如没有高压锅，则放入普通锅中，炖大约 40 分钟到 1 小时。"]}],"关火，等待高压锅放气完毕，开盖，加入之前焯好的萝卜，调味，加入 3-10g 的食盐或者水，品尝汤的咸淡，","再开火，中火，高压锅上汽再炖 10 分钟，普通锅盖盖再炖 20 分钟","关火，盛盘"]}]},{text:"附加内容",content:[{type:"list",items:["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["萝卜炖羊排是一道常见家常菜，老少皆宜。一般初学者只需要最多 2 小时即可完成。"],title:"萝卜炖羊排的做法"},{no:96,id:"b80cf09bf654400e8f7da64fea238e0b",name:"蒜苔炒肉末",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["五花肉薄片","蒜苔","食用盐","生抽","食用油","蒜瓣"]}]},{text:"计算",content:["1 人食用版本",{type:"list",items:["蒜苔 1 扎（每扎蒜苔约 190g）","五花肉薄片 4 片（约 20g）","食用油 10ml","蒜瓣 2 瓣","生抽 15ml","食盐 2g"]}]},{text:"操作",content:[{type:"list",items:["蒜苔切成 5cm 小段，备用","五花肉切成 5mm * 5cm 丝状，备用","蒜瓣拍碎切成末，备用","热锅，锅内放入 10ml 食用油。等待 10 秒让油温升高",["放入蒜末，中火翻炒 ",{type:"strong",text:"10 秒"}," 将蒜末炒出香味"],["放入五花肉和 5ml 生抽，中火翻炒 ",{type:"strong",text:"30 秒"}," 将肉炒熟并上色"],["将蒜苔放入锅内并加入 10ml 生抽，翻炒 ",{type:"strong",text:"30 秒"}],["锅内加入 20g 水，中火翻炒 ",{type:"strong",text:"5 分钟"}," 将蒜苔炒至稍稍变软"],["最后加入 2g 食盐，中火翻炒 ",{type:"strong",text:"30 秒"},"，即可出锅装盘"]]}]},{text:"附加内容",content:[{type:"list",items:["加入食盐前可尝一下咸淡，自行决定是否增减盐量","选用五花肉薄片是因为切肉简单且不用腌制即可入味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["蒜苔炒肉末是一道简单易做的菜。这是一道北方家常菜，以做法简单、味道上乘的特点，在广大北方人民群众中备受喜爱。"],title:"蒜苔炒肉末的做法"},{no:97,id:"cff0989fa3b06bd88e3c758c37f36f86",name:"血浆鸭",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鲜仔鸭肉","鲜鸭血（宰杀鸭子时加醋接鸭血，用筷子顺时针搅拌防凝固）","姜","蒜仔","葱","辣椒","酒（或者白酒、啤酒、米酒皆可）","生抽","料酒","盐","鸡精"]}]},{text:"计算",content:["每份（建议 2-4 人份）：",{type:"list",items:["鲜仔鸭肉 2000g","鲜鸭血 250ml","姜 6 片 （根据个人吃辣喜好程度可多放 1-3 片姜）","蒜仔 6 瓣","香葱 2 根，切好备用","辣椒 1000g（根据个人吃辣喜好程度可选青椒，线椒，美人椒等，喜欢吃辣可增加 5-8 个小米辣或朝天椒，切好备用）",["酒（任选其一）：",{type:"list",items:["高度白酒 50ml + 水 150ml","啤酒 200ml","米酒 200ml"]}],"生抽 10ml","料酒 30ml","盐 8g","鸡精 5g"]}]},{text:"操作",content:[{type:"list",items:["鲜仔鸭肉切成约 3cm 小块，加料酒、姜片，去除血水。","炒锅烧热，放入约 100ml 食用油，大火待油烧开，放入腌制好的鲜鸭肉，不断翻炒。","待鸭肉完全变色（肉眼可见泛白），放入酒，再加入 200ml 开水，刚好淹没鸭肉即可，盖上锅盖中火煮 15 分钟。","水开之后，打开锅盖放入姜蒜，翻炒一遍，盖上锅盖持续加热 10 分钟。","打开锅盖放入辣椒，不断翻炒，待至肉眼可见辣椒炒软，放入鲜鸭血，此时需要不断翻炒，确保每块鸭肉和每片辣椒都有鸭血的浸润（此乃血浆鸭的精髓）。","翻炒至肉眼可见鸭血均为黑色，加入盐，鸡精，香葱，（喜欢食用山胡椒油的朋友也可以在此时放入 3-6 滴山胡椒油）再次翻炒一到二次即可。","出锅盛盘，上桌食用。"]}]},{text:"附加内容",content:[{type:"list",items:["操作时，需要注意观察水位线，调整炉火大小，以防水烧干粘锅。","放入鲜鸭血时，需要不断翻炒搅拌，防止鸭血抱团凝固成块。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"血浆鸭(特辣)",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"血浆鸭(微辣)",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"血浆鸭是湖南武冈特色传统名菜，香、脆可口，由于醋血的作用，不仅鸭骨酥而脆，就是姜和辣椒也变得不辣而甜净。一般初学者只需要 2 小时就可以完成。"],title:"血浆鸭的做法"},{no:98,id:"899be550fe74b22020f323a6e6e78c89",name:"西红柿土豆炖牛肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["牛肉","小料","葱","姜","料酒","花椒","八角","香叶","白糖 or 冰糖","酱油（可选）","老抽","黑胡椒粉（或白胡椒粉）","土豆","西红柿","洋葱"]}]},{text:"计算",content:[{type:"list",items:["牛肉 500-700g",["小料",{type:"list",items:["葱一根，姜四片，料酒","花椒 3g","八角一个（半）","香叶两片","油 15ml （若用牛腩可根据喜好减少为 10ml）"]}],["调味品",{type:"list",items:["白糖 or 冰糖","酱油（千禾酿造生抽无添加），老抽","黑胡椒粉（白的也行）2g"]}],"土豆两三个（看喜好，锅能盛了为准）","西红柿拳头大小中等个头两三个","比拳头大一点的洋葱一个"]}]},{text:"操作",content:[{type:"list",items:[["备菜:",{type:"list",items:["土豆去皮、切成 5cm 大块，备用","西红柿切十字花刀，开水烫后去皮，把中间的芯去掉，切 3cm 小块备用","葱切 4g 的葱花出来，剩下的掰成 5-8cm 大段","牛肉泡凉水半小时去血水，或凉水下锅煮至表面变白捞出，期间撇去浮末","洋葱切 0.5-1cm 小粒"]}],["制作",{type:"list",items:["全程中火","凉水没过牛肉，放入高压锅，放入葱段，姜片，放入 20g 料酒，上汽压 20 分钟","取出牛肉后，切 5cm 大块，挑出姜，汤盛到一个大碗里一会炖煮用","倒油，油四到五成热以后下花椒八角香叶，出香味之后糊之前挑出不用","下入牛肉，葱姜，炒香，炒多久都无所谓，看着有点要糊可以舀 10ml 汤，此下同理","炒香后加入生抽 15ml，料酒 15ml，胡椒粉，5-10g 番茄膏番茄酱或一个番茄罐头，加入洋葱炒至透明","（可选）可以加一点点盐使洋葱出水不容易糊，不要加太多，后面再调味","加入西红柿炒至西红柿化开软烂，倒入剩下的汤"]}],["炖煮",{type:"list",items:["中火开锅后，全程小火","出锅前 30-40 分钟 加土豆并调味","依据个人口味边尝边加糖盐，合适为止","筷子戳牛肉软烂后出锅！"]}]]}]},{text:"附加内容",content:[{type:"list",items:["炖煮时保证汤加入的时候是温热的","炖煮时不要扣盖否则土豆会烂","炖煮时时不时翻动避免糊底","砂锅炖煮会更好吃，可以在炒锅里炒完倒到煮锅里炖，如果用砂锅开锅之前不要用大火避免裂开","酱油总量不要太多，汤汁浓缩的时候会变咸，稀的时候稍微淡点没事，炖煮时候觉得不够也可以再加酱油","不要用鸡精味精，会抢夺牛肉的鲜味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"效果图",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"西红柿土豆炖牛肉（腩）的特点就是还挺好吃，牛肉是优质蛋白，换成牛腩更好吃。","难度基本没有，90 岁老奶奶拄拐杖都能做。","预计制作总时常 1～1.5h。炖的时间:做的时间≈3:1"],title:"西红柿土豆炖牛肉的做法"},{no:99,id:"92f71f1c3fa9883fdae0ad2a0e0813cb",name:"西红柿牛腩",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["西红柿","牛腩","燃气灶（西红柿去皮用）","高压锅/砂锅/普通铝锅（铁锅）","2cm 两段葱段、两片姜片，葱花、姜各 10g","生抽、白胡椒粉，白糖，料/黄酒，八角三小片","牛腩（挑选肥瘦相间的口感比较好）"]}]},{text:"计算",content:["每份：",{type:"list",items:["西红柿 3-4 个（每个约 200g）","牛腩 500g","食用油 20-30ml"]}]},{text:"操作",content:[{type:"list",items:["牛腩切条、切块成长宽高均 2cm ，冷水下锅，开锅煮制 2 分钟去除血水，捞出冲洗干净","另起锅 2L 水烧开，加入 2cm 两段葱段、两片姜片、八角、料/黄酒 5-10ml，放入焯好的牛肉，盖盖炖制（砂锅 1 小时，高压锅炖肉模式 45 分钟），筷子能轻松插透就证明炖好了",["西红柿去皮：西红柿头部滑十字至腰线，筷子/刀叉从果蒂捅入，煤气灶小火，一边转动一边烤，及时拿下来查看，起皮后撕下来，切块。越小越好",{type:"list",items:["撕皮小心烫，去皮后的西红柿特别滑，慢切注意安全"]}],"起锅烧油，油温 7 成热，放入葱花、姜各 10g，番茄下锅，炒透炒出番茄红色，加入煮好的牛腩和原汤，原汤刚刚没过牛肉即可","根据个人口味放入盐、糖、生抽调味盖盖","开锅后大火继续炒制 3-5 分钟","待番茄汁呈中等粘稠程度后关火，盛盘"]}]},{text:"附加内容",content:[{type:"list",items:["用火注意安全、用火注意安全、用火注意安全",["用砂锅/铝锅炖肉时，水开后转中小火/小火，使用高压锅见",{type:"link",text:"学习使用压力锅",href:"./../../../tips/learn/高压力锅.md"}],"教程中的番茄去皮方式是目前为止本人实践最快的方式","绝对不用番茄酱和少加佐料，尽可能还原食材的原味"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["西红柿牛腩汤汁浓厚酸甜可口，牛肉软绵醇香，搭配米饭绝配。一般初学者需要 90 分钟完成。"],title:"西红柿牛腩的做法"},{no:100,id:"608caac3ab44a688b73d1762e080de4e",name:"辣椒炒肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["青椒（吃辣的话推荐用杭椒，螺丝椒，不吃辣的用尖椒，甜椒）","猪瘦肉","盐","生抽","蚝油","大蒜","姜","酱油（可选）","豆豉（可选）"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["青椒的数量 = 份数 * 3 个。","肉量 = 份数 * 200g。","盐量 = 份数 * 3g。","生抽 = 份数 * 3ml。","蚝油 = 份数 * 3ml。","大蒜 = 份数 * 5g。","生姜 = 份数 * 5g。","酱油 = 份数 * 2ml。","豆豉 = 份数 * 3g。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:[["将",{type:"codespan",text:"青椒"},"洗净，去除",{type:"codespan",text:"青椒把"},"以及",{type:"codespan",text:"青椒籽"},"，再用",{type:"codespan",text:"滚刀手法"},"切好备用。"],[{type:"codespan",text:"大蒜"},"用刀拍一下，再横切成",{type:"codespan",text:"蒜瓣"},"，",{type:"codespan",text:"生姜"},"切碎成",{type:"codespan",text:"姜末"},"。"],["将",{type:"codespan",text:"猪瘦肉"},"切成",{type:"codespan",text:"肉片"},"（顺着猪肉的纹理切，即刀和肉的纹理呈水平线，出来的肉片，纹路呈“川”字）。"],["将切好的",{type:"codespan",text:"猪肉"},"洗净，放入空碗，再加入计算好的",{type:"codespan",text:"生抽"},"、",{type:"codespan",text:"蚝油"},"、",{type:"codespan",text:"盐"},"搅拌均匀，腌制 10 分钟。"],["热锅，不用倒油，把",{type:"codespan",text:"切好的青椒"},"放入锅中，大火干煸至虎皮状后，再加 2g",{type:"codespan",text:"盐"},"继续翻炒 1 分钟 后捞起。"],["不用洗锅，大火热锅，加入份数 * 8ml",{type:"codespan",text:"油"},"，等待 30s，加入",{type:"codespan",text:"蒜瓣"},"、",{type:"codespan",text:"姜末"},"翻炒 15s。"],["加入腌制好的",{type:"codespan",text:"猪肉"},"倒入锅内翻炒 2 分钟，再加入干煸过的",{type:"codespan",text:"青椒"},"翻炒 1 分钟。"],["根据个人口味喜好加入",{type:"codespan",text:"豆豉"},"，最后加入",{type:"codespan",text:"酱油"},"，继续翻炒 30s。"],"出锅，盛盘。"]}]},{text:"附加内容",content:[{type:"strong",text:"辣椒只能选择青椒，螺丝椒为最优解，切勿选择其他品种辣椒！"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["⚠️注意：本道菜需要一定料理基础，不推荐新手尝试。"],title:"辣椒炒肉的做法"},{no:101,id:"ea02e9e7c5b86a29685ff9f66a03065d",name:"酱排骨",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["排骨","五香粉","料酒","食用油","白砂糖","老抽","生抽","蚝油","小米椒","蒜","姜"]}]},{text:"计算",content:["每份：",{type:"list",items:["排骨 300 g","五香粉 20 g","料酒 10 ml","食用油 30 ml","白砂糖 15 g","老抽 10 ml","生抽 10 ml","蚝油 5 ml","小米椒 1 个","蒜 2 粒","姜 2 片"]}]},{text:"操作",content:[{type:"list",items:["起锅烧热水，放入排骨、姜片、料酒，煮开后用勺子舀去白色油沫，2-3 分钟后出锅","冷水清洗排骨，清洗 2-3 遍","小火起锅，加入食用油，加入白砂糖 ，轻轻搅拌到糖水变成黄色","倒入排骨翻炒 30 S 后，加入生抽、耗油、蚝油、五香粉、蒜、小米椒后翻炒 30 S 后，加入清水没过排骨","大火煮 30 分钟，加入老抽上色，再煮 10 分钟","起锅摆盘"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:[{type:"list",items:["增加味道的可以考虑加入豆瓣酱、番茄酱等","大火煮时间可以根据每个人情况做调整","煮排骨期间，可以顺道放入 2-3 个 鸡蛋一起煮，做成简易版卤蛋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["酱排骨其色泽酱红，肉质酥烂，骨香浓郁，汁浓味鲜，咸中带甜。"],title:"酱排骨的做法"},{no:102,id:"5ea20d64b09a5b211bf2340f6e8e17ff",name:"酱牛肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["牛肉","香叶","姜","葱","老抽","桂皮","冰糖","花椒","料酒","生抽","盐","八角","黄豆酱"]}]},{text:"计算",content:["每份：",{type:"list",items:["牛肉 2000 克","香叶 1 片","姜 3 片","葱半根","老抽 15ml","桂皮 1 块","冰糖 7-8 粒","花椒 15 粒","料酒 30ml","生抽 15ml","盐 8 克","八角 4 个","黄豆酱 15ml"]}]},{text:"操作",content:[{type:"list",items:["牛肉浸泡 4-6 小时，加料酒、姜片，去除血水","牛肉切成 8cm，不超过 10cm 的肉块","牛肉放入锅中，加入冷水至水面没过牛肉，开锅至水沸腾开始计时，3 分钟后停火，捞出牛肉，用温水洗净","将洗净后的牛肉放入砂锅或炖锅，加水没过牛肉，开大火，放入除盐之外的其他配料。","水开之后，大火转为小火，持续加热 90 分钟，加盐","加盐后，继续小火 90 分钟（注：每 30 分钟确认水位线，要求至少达到牛肉面高度的 80%）","加热 180 分钟后，捞出牛肉，自然冷却，切片","上桌食用，其他牛肉建议不切片冷藏。"]}]},{text:"附加内容",content:[{type:"list",items:["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材（约每 30 分）。"]},{type:"heading",text:"参考资料"},{type:"list",items:[{type:"link",text:"下厨房app中的食谱",href:"http://www.xiachufang.com/recipe/106670199/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"酱牛肉",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"家常酱牛肉营养丰富，味道香，不论是当作主食还是佐餐都很棒。一般初学者只需要 3 小时即可完成。"],title:"酱牛肉的做法"},{no:103,id:"f7806d88fc119444e47a31b0c60200f6",name:"醉排骨",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["排骨","白砂糖","食用油","鱼露","芝麻","番茄酱","香醋","蒜头","葱","地瓜粉","鸡蛋黄"]}]},{text:"计算",content:["每份：",{type:"list",items:["排骨 200 g","白砂糖 10 g","食用油 500 ml","鱼露 5 ml","芝麻 5 g","番茄酱 5 g","香醋 5 ml","蒜头 2 粒","葱 1 根","地瓜粉 30 g","鸡蛋黄 1 个"]}]},{text:"操作",content:[{type:"list",items:["排骨中加入 5 g 地瓜粉和水进行搅拌，清洗 2-3 遍后放入大碗备用","排骨中加入鱼露、地瓜粉、鸡蛋黄 充分搅拌","将排骨一个一个放入锅中（切记不可以整碗倒入），保证每个不要粘在一起","全部放入后，每 30 S 用勺子来回两面翻转瘦肉块，直至排骨表面金黄","取出排骨，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用","准备一个小碗，加入蒜末、香醋、白砂糖、鱼露、番茄酱、葱花、芝麻搅拌均匀，倒入 5 ml 热油","将汤汁浇灌入排骨，在充分搅拌后倒入盘中"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:[{type:"list",items:["鱼露，又称鱼酱油，是一种广东，福建等地常见的调味品。效果类似于生抽","本次制作过程中，由于疫情原因没有雨露，只能用老抽代替，所以排骨颜色偏黑，正常是金黄色"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["醉排骨是福建省福州市特色传统名菜"],title:"醉排骨的做法"},{no:104,id:"a3d4e301c3db41486decfa7298c5508b",name:"香干肉丝",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["猪里脊（可以买超市切好且称重好的肉丝）","香干","盐","生抽","淀粉","大蒜","青椒","鸡精"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["香干 = 份数 * 75g","青椒的数量 = 份数 * 5 个","肉量 = 份数 * 100g","盐量 = 份数 * 3g","生抽 = 份数 * 5ml","淀粉 = 份数 * 5g","大蒜 = 份数 * 5g（大约 3 个蒜瓣）","鸡精 = 2g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"heading",text:"准备工作"},{type:"list",items:[[{type:"codespan",text:"肉丝"},"（没有肉丝，自己切）用生抽(3ml)，生粉混合均匀待用。"],["将",{type:"codespan",text:"青椒"},"洗净，再用",{type:"codespan",text:"滚刀手法"},"切好备用。"],[{type:"codespan",text:"大蒜"},"横切成片，",{type:"codespan",text:"香干"},"切丝。"],[{type:"codespan",text:"淀粉"},"与水(10ml)混合，搅拌均匀。"]]},{type:"heading",text:"起锅"},{type:"list",items:["干净锅 15ml 油，不用等油热就倒入肉丝慢慢划散，肉丝熟了，立马捞出，留油到锅里。","将蒜片和香干放入锅中，加入 2ml 生抽，翻炒均匀。","2-3 分钟，看火大小，将青椒丝放入锅中混合，翻炒。","1 分钟后，放入肉丝混合。","倒入淀粉与水的混合物勾芡，加入盐 3g，鸡精 2g，翻炒 2-3 分钟出锅。","成品。"]},"注意，不同的锅具或者灶台，会影响翻炒的时间，建议，不确定是否熟了，可以试吃下。"]},{text:"附加内容",content:[{type:"strong",text:"辣椒选择青椒，螺丝椒为最优解，喜欢辣的可以加入小米椒切细碎，同青椒一起加入！"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"香干肉丝的做法"},{no:105,id:"b5d305b3983a10115a489eb7fc3b2c16",name:"香干芹菜炒肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["豆干","香芹/芹菜","猪肉","大蒜","辣椒：青椒或者红椒都可以","花椒：可选","盐","鸡精：可选","老抽","蚝油","食用油"]}]},{text:"计算",content:["注意，此数值大约是 2 个人的量。","每份：",{type:"list",items:["豆干：150g","香芹：4 根","猪肉：200g","蒜头：2 瓣","辣椒：4 个","花椒：6 粒（不喜欢可以不放，或者放花椒水）","盐：5g","鸡精：3g","老抽：8ml","蚝油：5ml","食用油：10-15ml"]}]},{text:"操作",content:[{type:"list",items:["芹菜去叶切段、切成不超过 4cm 的条状，备用","香干切条，宽约小拇指，备用","蒜头切片或者剁成蒜泥都行，备用","辣椒切圈或者斜切成条都行，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高","放入花椒、大蒜爆香（可以吃姜的也可以额外放入一些姜片/姜丝）","加入猪肉炒至变色，再加入 8ml 老抽上色翻炒均匀（有豆瓣酱的，可以放入 3ml 豆瓣酱一起翻炒）","加入香干翻炒均匀（大约 2 分钟）","加入辣椒翻炒均匀（大约 1-2 分钟）","加入芹菜，放入 5g 盐翻炒 1 分钟","加入 3g 鸡精、5ml 蚝油翻炒均匀，即可出锅"]}]},{text:"附加内容",content:[{type:"list",items:["如果没有买到香芹，或者用的芹菜比较粗，可以考虑焯水，放入滚水中 1 分钟捞出，冷水冲洗（保持爽脆）","如果买到的豆干比较硬、紧实，也可以切条后再焯水",{type:"link",text:"香干芹菜炒肉教程",href:"https://www.xiachufang.com/recipe/105987156/"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"香干芹菜炒肉",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"香干芹菜炒肉是一道非常简单的家常菜小炒，据说多吃芹菜对于高血压有很好的缓解作用，加上香干和猪肉一起翻炒，还是很美味的。一般初学者只需要 30 分钟（含配菜时间）即可完成。"],title:"香干芹菜炒肉的做法"},{no:106,id:"25b24a3e9a101f495959b9d968cf05bc",name:"香菇滑鸡",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["大鸡腿","干香菇","姜","葱","蒜"]}]},{text:"计算",content:["每份：",{type:"list",items:["大鸡腿 2 个","干香菇 5 粒","姜 2 片","葱 2 颗","蒜 2 瓣","温水(30-40 ℃) 1/2 碗","料酒 15ml","生抽 30ml","盐 1.5g","老抽 15ml","糖 15ml","香油 5ml"]}]},{text:"操作",content:[{type:"list",items:["温水泡发干香菇","姜切小块，葱切段，蒜对半切小粒","鸡腿去骨（不去骨也可，只是略影响程序员吃饭的效率而已），切成小块","泡发的香菇一分为四，香菇水留着备用","鸡腿肉焯水 1 分钟，去除血沫和杂质","鸡腿肉中加料酒 15ml、生抽 15ml、盐 1.5g、老抽 15ml，抓匀","油温 3 成，下入鸡腿肉煸炒，等鸡腿肉金黄后盛出备用","锅留底油，下入葱、姜、蒜炒香，香菇入锅，大火翻匀",["等待 20 秒会有香菇香味从锅中飘出，此时下入煸炒过的鸡腿肉，下入香菇水（全部，",{type:"strong",text:"本程序员认为的灵魂操作"},"）、糖 15ml、生抽 30ml"],"转中火不盖盖，咕嘟 2 分钟收浓汤汁，淋入香油 5ml，撒上葱花后即可关火、装盘"]}]},{text:"附加内容",content:["鸡腿去骨操作较复杂，本人经验可供参考：",{type:"list",items:[["鸡腿于案板摆正，",{type:"strong",text:"骨头正对程序员"},"，从头部划一刀至最底部，刀口要深，确保有碰到骨头"],"用手扒拉肉到两边","用刀尖隔开骨头上沾着的肉","鸡腿翻面，刀紧贴骨头插入，挑断骨头与肉的连接点","用刀尖切断最后的粘连即可"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"香菇滑鸡",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"香菇滑鸡的做法"},{no:107,id:"9faed42d3a917ec593a123838d54c64e",name:"鱼香肉丝",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["里脊肉 200g","胡萝卜 100g","青椒 100g","木耳（干） 5g","生抽 10ml","料酒 5ml","蛋清 1 个","淀粉 10g","醋 15ml","白糖 10g","盐 5g","姜 20g","葱 20g","蒜 2 瓣","豆瓣酱 15g"]}]},{text:"计算",content:["注意，这道菜仅有足够 1-2 人食用的版本。"]},{text:"操作",content:[{type:"heading",text:"制作腌料和香碗汁"},{type:"list",items:[[["制作",{type:"codespan",text:"腌料"},"：将下列原料混合："],{type:"list",items:["生抽 5ml","料酒 5ml","淀粉 5g","水 20ml","蛋清 1 个"]}],[["制作",{type:"codespan",text:"香汁"},"：将下列原料混合："],{type:"list",items:["生抽 5ml","醋 15ml","白糖 10 克","盐 1 克","淀粉 5g","水 20ml"]}]]},{type:"heading",text:"处理原料"},{type:"list",items:[["用",{type:"codespan",text:"腌料"},"腌制里脊肉 15-30 分钟。注意将肉抓匀。"],"干木耳泡一个晚上，洗净，切成小块。","青椒洗净，去蒂，切成丝。",["胡萝卜洗净，切成丝，将胡萝卜丝",{type:"link",text:"焯水",href:"../../tips/learn/学习焯水.md"},"。"],"姜、蒜切沫。","葱切成 5mm 的小段。"]},{type:"heading",text:"炒熟各种材料"},{type:"list",items:["将锅烧热，加入 15ml 油。","向锅内倒入准备好的腌肉，快速滑散至变白，盛出备用。","将锅烧热，加入 5ml 油。",["倒入全部",{type:"codespan",text:"葱"},"、",{type:"codespan",text:"姜"},"、",{type:"codespan",text:"蒜"},"、",{type:"codespan",text:"豆瓣酱"},"。"],["倒入全部",{type:"codespan",text:"胡萝卜"},"，翻炒 20s 后，放入青椒和木耳，翻炒 2 分钟。"],["倒入",{type:"codespan",text:"炒过的肉"},"。快速翻炒均匀。注意不要炒超过 20 秒。"],["倒入",{type:"codespan",text:"香汁"},"。快速翻炒均匀。注意不要炒超过 15 秒。"],"关火，盛盘。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"鱼香肉丝的做法"},{no:108,id:"acc70642f4c93c41f655216c0e994835",name:"鱼香茄子",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["茄子","肉末","盐","糖","味精","生抽","老抽","醋","水淀粉","豆瓣酱"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够一个人吃。",{type:"list",items:["茄子 2 根","肉末 20g","盐 3-5g","糖 5-10g","味精 5g","生抽 10ml","老抽 5ml","醋 10ml","水淀粉 100ml","豆瓣酱 20-30g","小葱、姜、蒜、小米辣 （根据自己口味）"]}]},{text:"操作",content:[{type:"list",items:[["将茄子切成条。","",[" ",{type:"image",text:"bz1",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["将肉切成肉沫，葱姜蒜切碎、小米椒切丁。","",[" ",{type:"image",text:"bz2",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],"调鱼香汁：碗中放入盐、味精、糖、生抽、老抽、醋、水淀粉搅拌均匀。",["锅中倒入 300ml 油，开小火（小火容易掌控），等油温七成热（小火大约 40 秒，有烟冒出）放入茄子炸两分钟，当茄子边缘微黄就捞出。多出的油可以盛出以后炒菜用。","",[" ",{type:"image",text:"bz4",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["锅中留 15-30ml 油，倒入肉沫炒至颜色变白就盛出来。","",[" ",{type:"image",text:"bz5",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["锅中倒入 15-30ml 油，放入豆瓣酱、葱白、姜、蒜炒香，然后倒入肉沫翻炒均匀。","",[" ",{type:"image",text:"bz6",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["加入 80-150ml 清水（水面预计茄子八成高度为准），倒入茄子、倒入料汁，爆炒入味收汁。最后放入葱翻炒均匀，就可以起锅了。","",[" ",{type:"image",text:"bz7",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]]}]},{text:"附加内容",content:[{type:"list",items:["茄子看个人喜好，可以去皮，肉沫也可以多放一点。",["参考: ",{type:"link",text:"鱼香茄子详细步骤",href:"https://www.zhms.cn/recipe/kbbrl.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"yuxiangqiezi",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"这个菜真的超级下饭，当个干饭王吧。"],title:"鱼香茄子的做法"},{no:109,id:"8009ca8acd8f73c62c2f7e8bcea4c63b",name:"麻辣香锅",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["青菜（油菜、油麦菜、菠菜）","无骨肉（猪肉、牛肉、鸡肉、鱼丸、火腿肠）","干豆腐","北京麻辣方便面","干辣椒"]}]},{text:"计算",content:["此数值大约是 3 个人的量。",{type:"list",items:["青菜共需 455 克，其中油菜、油麦菜、菠菜的比例按自己喜好分配即可","无骨肉共需 430 克，其中猪肉、牛肉、鸡肉、鱼丸、火腿肠的比例按自己喜好分配即可","干豆腐 152 克","北京麻辣方便面 1 袋","干辣椒 5 克","麻辣香锅调料 110 克"]},"以上内容中，青菜、无骨肉、干豆腐、北京麻辣方便面的配比为推荐配比，如果有自己喜欢的食材，可以按喜好重新分配比例。"]},{text:"操作",content:[{type:"list",items:["烧开一锅水（水量能没过第 2-4 步中的食材即可）。","在开水中放入青菜，焯 5 分钟后盛出备用。","在开水中放入无骨肉，焯 4 分钟后盛出备用。","在开水中放入北京麻辣方便面，煮 2 分钟后盛出备用。","倒出开水，擦干锅具，放入 105 克食用油，大火加热 30 秒。","放入麻辣香锅调料，翻炒 20 秒。","放入干辣椒，翻炒 10 秒。","放入焯过的青菜，改中火，翻炒 3 分钟。","放入焯过的无骨肉，翻炒 3 分钟。","放入煮过的北京麻辣方便面，用筷子翻动 1 分钟。","关火，出锅。"]}]},{text:"附加内容",content:["关于火候的说明：",{type:"list",items:["大火通常温度在 240 摄氏度，以电磁炉为例，输入功率大约 2 千瓦。","中火通常温度在 120 摄氏度，以电磁炉为例，输入功率大约 1.4 千瓦。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"麻辣香锅的做法"},{no:110,id:"5c969db6184fa1066c38af97c4351029",name:"黄焖鸡",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡腿","香菇（干香菇最佳）","青椒","生姜片","干辣椒","盐","料酒","白胡椒粉","白糖","酱油"]}]},{text:"计算",content:[{type:"list",items:["鸡腿 = 两只","香菇（干香菇最佳）= 5 朵","青椒 = 两个","生姜片 = 两片","干辣椒 = 5，6 个","盐 = 10g","料酒 = 10ml","白胡椒粉 = 5g","白糖 = 5g","酱油 = 5ml"]}]},{text:"操作",content:[{type:"list",items:[["鸡腿洗净，剁成",{type:"strong",text:"4cm"},"大小的块"],["生姜切片、干辣椒切成",{type:"strong",text:"小圈"}],["香菇切片，青椒切成细长的",{type:"strong",text:"马蹄状"}],"炒糖色：锅里倒入底油，冷油时放入白糖","小火慢慢加热，待油温逐渐升高，白糖开始融化并变成较深的棕色（期间要不断搅拌，防止糊锅）","迅速倒入鸡块，转大火，快速翻炒！烹入料酒，继续翻炒片刻","将生姜片和干辣椒倒入","放入酱油，炒匀","倒入清水，以能淹住鸡肉为准","倒入香菇片，白胡椒粉，盐",["翻炒均匀后，盖上锅盖焖煮，转中小火",{type:"strong",text:"15——20分钟"},"，有条件可以转至砂锅"],"待鸡肉软烂，汤汁浓稠后（汤汁不要收的太干），最后放入青椒","放入味精，兜炒均匀后，关火！青椒基本断生即可，不要炒时间久了，"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["黄焖鸡是一道十分下饭的美食，食材平平无奇又十分容易烹制，一学就会。"],title:"黄焖鸡的做法"},{no:111,id:"0cc027f236ea06537890cebc8c932e54",name:"黄瓜炒肉",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["黄瓜","猪瘦肉","食用油","生抽","盐","蒜","小米辣"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["黄瓜 = 100 克 * 份数","猪肉 = 50 克 * 份数","油量 = 50 克 * 份数","盐量 = 10 克 * 份数","酱油 = 5 克 * 份数","蒜瓣 = 2 瓣 * 份数","小米辣 = 1 根 * 份数"]}]},{text:"操作",content:[{type:"list",items:["将猪瘦肉切片，放入碗中，倒入食用油 10 克，生抽，搅拌均匀，腌制 10 分钟","将黄瓜切去 5 厘米的头尾，剩余部分斜着切成 0.5 厘米的薄片","将黄瓜倒入碗中，撒上盐 8 克，搅拌均匀，腌制 5 分钟","将蒜瓣去皮，压扁，切成蒜末备用","将小米辣去丁切分成均匀 0.5 厘米的段状","热锅，倒油 40 克，等油温到冒烟，放入蒜蓉小米辣翻炒 5 次","放入腌制好的猪瘦肉，翻炒至肉熟变色","放入黄瓜，加入盐 2 克，翻炒均匀半分钟，出锅"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"黄瓜炒肉的做法"},{no:112,id:"7ba0ac6990b1b1efc78b8dd6c0803c3c",name:"黑椒牛柳",category:"meat_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["牛肉（可以用牛里脊肉或者牛排肉）","洋葱","菜椒（红/黄椒）","淀粉","黑胡椒（粉）","黑椒（腌料）","盐","花生油"]},"注：粉与腌料可相互替代，具体用量请参照您购买的食品包装上的说明。","建议使用不粘锅。"]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用","总量：",{type:"list",items:["牛肉量 = 份数 * 100 克 （视就餐者胃容量和锅容量酌情增减）","洋葱量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）","菜椒量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）","盐量 = 份数 * 1 克","淀粉 = 份数 * 3 克","黑椒腌料 = 参照所购商品的说明按比例腌制","黑胡椒粉 = 份数 * 1 克（实际上是随便撒）","花生油 = 份数 * 10ml （实际上油量是依据菜量变动的，如对牛肉的量有增减请按对应比例变动）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["将牛肉切条，长度最好控制在 8 厘米以下，厚度约 5-10 毫米，宽度约 1 厘米（要求不严格）","利用腌料腌制牛肉，混合均匀后静置，用量与时间请参照商品说明，可以延长不能缩短。","如果使用液态腌料，可以在腌制结束前三分钟撒一层黑胡椒粉，然后再加入淀粉，再次混合均匀后静置 20 分钟。","开火，热锅，加入花生油。","当能看到锅里的油冒出一丝烟时，放入牛肉，翻炒。","开中火偏大，翻炒 2 分钟至牛肉外表变色（即不出现明显血色，有血色部分说明翻炒不到位）（此处应小心油滴溅射）。","放入洋葱和菜椒，翻炒 2 分钟。","加入盐，再次撒一份黑胡椒粉，翻炒 30 秒，搅拌均匀。","观察洋葱已经变软即可关火，出锅，盛盘。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"黑椒牛柳成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"黑椒牛柳是一道简单易做的菜。蔬菜与肉类均衡，富含蛋白质，口味适合大多数人。一般初学者只需要 1 小时以内即可完成。"],title:"黑椒牛柳的做法"},{no:113,id:"ec1557fea0b95f864d607b8b49f6b536",name:"凉皮",category:"semi-finished",detail:[{text:"原料和工具",content:[{type:"list",items:["凉皮、面筋","盐、鸡精、蚝油、生抽、老抽、香油、香醋、芝麻酱（原味芝麻酱最佳）","黄瓜、大蒜、绿豆芽","盆、碗、盘子、蒜臼"]}]},{text:"计算",content:[{type:"list",items:["凉皮用量为 300 g/人 向下取整。","芝麻酱的用量为 30 g/人 向下取整。","黄瓜 100g/人、绿豆芽 50g/人。"]}]},{text:"操作",content:[{type:"heading",text:"准备工作"},{type:"list",items:["锅中加入 500ml 水。煮沸。","将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。","黄瓜切丝放入盘中备用","将 10g 蒜瓣剥皮、放入蒜臼中加入 1g 盐。锤成蒜泥，加入 10g 自来水。放置备用。","注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。","注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。"]},{type:"heading",text:"盐水调配"},{type:"list",items:["准备小碗，加入 3g 盐、2g 鸡精、5g 生抽、1g 老抽、1g 香油、2g 蚝油、香醋 5g、（盐、香醋均可根据个人口味酌量添加，以上数据只是大众口味）。","以上调料加入 25-35g 温水（据个人咸淡程度），使用筷子将其拌匀、溶解。静置一旁冷却。"]},{type:"heading",text:"芝麻酱调配"},{type:"list",items:["注：以下计量均为一人份，如果有 n 人，请自觉将计量乘以 n","拿出小碗，将准备好的芝麻酱放入其中。","加入 4g 盐、3g 鸡精、5g 生抽、1g 老抽、3g 蚝油。","使用筷子将其调料与芝麻酱拌匀。","加入 10g 清水将其拌匀。","上一步骤重复 2、3 次（次数根据个人对芝麻酱的浓稠程度而定）。"]},{type:"heading",text:"最终步骤"},{type:"list",items:["拿出之前准备好的小盆，加入之前准备好的凉皮。","倒入盐水，使用筷子将其拌匀。随之盛入小碗（盐水一并倒入碗中）。","豆芽放置凉皮上、面筋随后放上。","将调配好的芝麻酱从面筋上方倒下。","撒上黄瓜丝。","如有喜爱可以加入辣椒油。","色香味俱全的家常凉皮出炉！"]}]},{text:"附加内容",content:["个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"凉皮的做法"},{no:114,id:"29fdff1380a859c2bace92ef29a69bd7",name:"半成品意面",category:"semi-finished",detail:[{text:"原料和工具",content:[{type:"list",items:["1 袋 半成品意大利面（推荐品牌圃美多）","50 ml 清水","平底锅 || 微波炉"]},"不同类型的意面烧制时长有所不同，这里是意大利直面的标准。\n"]},{text:"计算",content:[{type:"list",items:["2 人 1 顿 520g（以半成品为准）"]},"使用上述条件，按需求（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。\n"]},{text:"操作",content:[{type:"heading",text:"方法一 - 平底锅"},{type:"list",items:["热锅","将 50 ml 清水倒入平底锅","将面条放入，炒 1 分钟","将酱料倒入，翻炒 1 分钟","装盘即可"]},{type:"heading",text:"方法二 - 微波炉"},{type:"list",items:["将面条放入「可用于微波炉加热」的盘子中","将附带的酱料倒在面条上","倒入 50 ml 清水","700W 加热 2 分钟","取出拌匀即可"]}]},{text:"附加内容",content:[{type:"list",items:["传统意大利面非常长。20 世纪下半叶开始流行短的意大利粉，典型长度 25–30 cm。","“Spaghettoni”是较厚的意大利粉。“Spaghettini”较细的意大利面。“capellini”是更细版的意大利面。","一个不可见，且不可感知的“飞行着的意大利面条怪物”在“一次严重的酗酒后”，创造了整个宇宙。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["意大利面🍝和中国面条口感上的区别主要是因为它是由小麦品种中最硬质的杜兰(durum)磨粉制成的。"],title:"半成品意面的做法"},{no:115,id:"73ce817ab8d4f4986d93334457664325",name:"懒人蛋挞",category:"semi-finished",detail:[{text:"原料和工具",content:[{type:"list",items:["需要烤箱 1 个（有上下火功能的最佳，也可以没有）","隔热手套 1 双","网购蛋挞液 1 盒，蛋挞皮 1 盒（附近的大超市也可以，比如家乐福、沃尔玛等等）"]}]},{text:"计算",content:["每份：",{type:"list",items:["蛋挞皮 1 个","蛋挞液约 10ml，到达挞皮的 4/5 最佳"]}]},{text:"操作",content:[{type:"list",items:["烤箱 200 度，预热 10 分钟","在烤盘上放上蛋挞皮，蛋挞皮中倒入蛋挞液约 10ml，具体分量需要看蛋挞皮大小，通常倒入 4/5 即可","将烤盘放入烤箱内，上下火 190 度，烤 20 - 35 分。如果想快速烤出蛋挞液上的焦褐斑点，需要上火更高一些，通常是 200 - 210 度","蛋挞液烤出焦褐斑点，蛋挞皮完全蓬松冒油即可"]}]},{text:"附加内容",content:[{type:"list",items:["操作时，可以根据焦褐斑大小适当调整时间，如果需要","可以在蛋挞中加 10g 碎芝士，就是一道芝士蛋挞啦~"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"蛋挞成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"蛋挞是一道常见的可口甜品，通常而言制作蛋挞是需要调和蛋挞液和制作蛋挞皮的，这个过程比较复杂和耗时，但是网购半成品恰恰解决解决以上的难题，初学者只需大约 40 分就可以完成。从今往后只要家里有烤箱，就可以化身烘焙达人，帮家人烤蛋挞！"],title:"懒人蛋挞的做法"},{no:116,id:"fa3387bc930599510db4f83c4653d802",name:"炸薯条",category:"semi-finished",detail:[{text:"原料和工具",content:[{type:"list",items:["1 袋半成品薯条（推荐品牌麦肯）","1 个空气炸锅（喜欢脆的切忌小牌子）"]},"注意，使用的烹饪工具不同炸薯条可能有不同的做法，这里仅介绍使用「空气炸锅」的做法。\n"]},{text:"计算",content:[{type:"list",items:["作为主食，1 人 1 顿 400g（以半成品为准）","作为小食，1 人 1 顿 1/4 主食质量+-50g"]},"使用上述条件，按需求量（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。\n"]},{text:"操作",content:[{type:"heading",text:"开封薯条"},{type:"list",items:["开封大分量半成品薯条注意开口要小，可以有效减少长久储藏下薯条表面结霜。"]},{type:"heading",text:"预热空气炸锅"},{type:"list",items:["插电，200℃预热 5 分钟。","预热的目的是为了。","注意，预热完再拿出薯条，不应等薯条软化后再炸制。"]},{type:"heading",text:"炸薯条"},{type:"list",items:["取出薯条放入空气炸锅，200℃20 分钟。","取出薯条的时候注意半成品薯条已经有油，所以要异步去做客户端内刀斯林的话需要使用夹持工具。","5~10 分钟时可以拿出锅体晃动使薯条受热均匀也防止粘连。"]},{type:"heading",text:"脆化（可选项）"},{type:"list",items:["10 分钟~15 分钟时，拿出锅体，往已经干了的薯条表面喷 1 层面积为薯条表面积 2/3 的油。"]},{type:"heading",text:"取出&装盘"},{type:"list",items:["喜欢脆薯条的，取出后拿着锅体跳舞让空气经过薯条表面后装盘；喜欢软薯条的直接装盘。配合蘸酱或浇上酱汁更佳。"]}]},{text:"附加内容",content:[{type:"list",items:[["番茄酱、蛋黄酱、蜂蜜芥末酱、",{type:"link",text:"蒜香酱油",href:"../../condiment/蒜香酱油.md"},"……炸薯条的晋级之路在于对酱料及酱料组合的探究。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"炸薯条",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"薯条🍟是一种土豆🥔||马铃薯🥔||洋芋🥔切成条状之后再油炸而成的快餐食物（在有的国家可能不算快餐），非常适合。相较于油炸，空气炸锅可能会更加易于避免崩溃和实现异步非阻塞。相较于自己动手切土豆再洗去淀粉并喷上油，使用半成品薯条可能会显著减少热量摄入前的热量消耗，四舍五入就是会显著减少热量摄入~~前的热量消耗~~。"],title:"炸薯条的做法"},{no:117,id:"da45cd2b16513d5dd43c8cbda0b5af53",name:"牛油火锅底料",category:"semi-finished",detail:[{text:"原料和工具",content:[{type:"heading",text:"原料"},{type:"list",items:["牛油 4500 g","（色拉油 || 菜籽油） 1000 ml","纯猪油 500 g","豆瓣（郫县） 1000 g","糍粑辣椒 3000 g","老姜（切片） 250 g","大葱（切段） 100 g","洋葱（切丝） 100 g","大蒜（切片） 200 g","豆鼓（剁碎）（永川） 10 g","豆母子 140 g","红花椒 150 g",["老油 ? ",{type:"link",text:"颗粒香料 100 g",href:"#颗粒香料"}," : ",{type:"link",text:"整形香料 150 g",href:"#整形香料"}," 【三元运算符】"],"麦芽粉（肉香） 12.5 g","白酒(52%VOL) 150 ml","老油 ?? 干辣椒面 15 g"]},{type:"heading",text:"香料"},{type:"list",items:["山奈 5 g","八角 10 g","草果 10 g","肉桂 10 g","丁香 5 g","小茴香 10 g","白芷 10 g","荜拨 5 g","香草 10 g","香果 10 g","山楂 10 g","陈皮 5 g","香茅 10 g","砂仁 10 g","白蔻 10 g","香叶 10 g"]},{type:"heading",text:"**颗粒香料**"},"以上配料放入粉碎机打碎至大约 4 mm 颗粒备用。",{type:"heading",text:"**整形香料**"},"以上配料洗净备用。",{type:"heading",text:"工具"},{type:"list",items:["粉碎机"]}]},{text:"计算",content:[{type:"list",items:[["每份",{type:"link",text:"原料",href:"#原料"},"可制作 7.5 kg 火锅底料/火锅老油"]]}]},{text:"操作",content:[{type:"list",items:[["锅置旺火（大火）放入牛油烧至 八成热(240±10°C) 时放入 ",{type:"codespan",text:"老姜、大葱、洋葱、大蒜 (各100g)"},"，炸干（吸尽异味（牛油腥味））后捞出扔掉。"],["放入 ",{type:"codespan",text:"(色拉油 || 菜籽油)、纯猪油"},"，等待锅中油温下降到 五成热(150±10°C) 时放入 ",{type:"codespan",text:"糍粑辣椒"}," 持续翻炒 5-8 分钟。"],["放入 ",{type:"codespan",text:"豆瓣"}," 炒散，转用 ",{type:"strong",text:"中小火"}," 慢炒至料渣略发白翻砂（发出沙沙声）。"],["油在外观呈现樱桃红时放入 ",{type:"codespan",text:"姜片(150g)、大蒜(100g)"}," 炒香，大约 15 秒。"],["放入 ",{type:"codespan",text:"豆鼓、豆母子"}," 炒香，放入 ",{type:"codespan",text:"红花椒、小茴香"}," 炒香。"],"（老油） 此刻放入 颗粒香料",["放入 ",{type:"codespan",text:"麦芽粉"}," 炒散，放入 ",{type:"codespan",text:"白酒"}," 炒散。"]]},{type:"heading",text:"作为底料"},{type:"list",items:["起锅装入容器中，静置于温度低的环境(10-20) 5 天后再使用效果最佳。"]},{type:"heading",text:"作为老油"},{type:"list",items:[["起锅装入容器中放入 ",{type:"codespan",text:"干辣椒面"}," 搅匀置放 24 小时，等待制作 ",{type:"strong",text:"老油"},"。"],"将底料倒入锅中，加入 3/5 的开水用大火烧开 （底料:2/5 开水:3/5）。","烧开后表面会出现泡沫，将泡沫撇净。",["转用 ",{type:"strong",text:"中小火"}," 慢熬出味（约 25-30 分钟），过滤去渣。"],["等待容器中 ",{type:"strong",text:"油水分离"}," 后，将表面的 ",{type:"strong",text:"油"}," 撇净（将油打出来） 装入另外的容器。"],["将上一步所 ",{type:"strong",text:"撇"}," 出来的 ",{type:"strong",text:"油"}," 重新倒入 ",{type:"strong",text:"净锅"}," 中，直至 ",{type:"strong",text:"炼干"}," 油中水分起锅装入容器即为 ",{type:"strong",text:"火锅老油"},"。"]]}]},{text:"附加内容",content:[{type:"list",items:[{type:"strong",text:"警告：操作时请擦干手上水滴！以免水进入油锅中发生爆炸！造成严重烧伤！"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["重庆火锅又称毛肚火锅或麻辣火锅，是中国传统饮食方式之一。","其起源于明末清初的重庆嘉陵江畔，该菜式也是朝天门等码头船工纤夫的粗放餐饮方式。","其主要原料是牛毛肚、猪黄喉、鸭肠、牛血旺等。","一般初学者只需要 1 小时即可完成。"],title:"牛油火锅底料的做法"},{no:118,id:"d0314b5b90a49a818a3609641cf843c1",name:"速冻水饺",category:"semi-finished",detail:[{text:"原料和工具",content:[{type:"list",items:["未过期的一袋速冻水饺"]}]},{text:"计算",content:[{type:"list",items:["一般一个人可以食用 7～10 个水饺","一个水饺约需要本身体积两倍的水（饺子倒入锅内时，水的高度应一至两倍于饺子的高度，即饺子高度为 1，水高度则为 1~2）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["中火，将水倒入锅中，静候水煮沸。","将饺子倒入锅中。","倒入锅前可以适当用水过一下。","倒入饺子后，可以用炒菜勺子或铲子搅水，但要注意不要铲到饺子上，以避免粘锅上撕破皮或互相粘连造成粘连处夹生。",["频率不需要太高，平均每 ",{type:"codespan",text:"30"}," 秒摇 ",{type:"codespan",text:"3"}," 秒，饺子浮起后不需要再做此步。"],"饺子浮起及水再次煮沸后，用炒菜勺子盛起一个饺子观察，如果面皮有夹生可用炒菜勺子舀入 80ml 凉水，将水降温，然后继续煮至沸腾，此间重复此观察、搅拌操作，最多加两次水就能全熟。","所有饺子浮起后（下饺子后约 8 分钟）用铲子或漏勺把饺子铲入盘或碗中，装盘后即可食用。","吃完饺子后，等锅内水温降低，将水倒掉并用洗洁精及时刷锅，不然过段时间锅内煮过的面粉会在锅壁形成黏糊糊的物质。"]}]},{text:"附加内容",content:["这道菜存在一些补充做法，包括但不限于：","额外添加下列材料：",{type:"list",items:["黑醋 10ml","姜 一小块 50 克","香油 2 滴","大蒜/蒜泥 3 瓣/人\n","考虑搭配黑醋食用。建议用量：10-20ml。","考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。","考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。","考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["饺子是一种源自中国的一种以面皮包馅、形如半月或元宝形的食物。饺子是在农历新年和冬至等节日的重要食品。通常由碎肉和蔬菜馅料包裹成一片薄生面团后包好密封。而饺子的缺点在于难以制作。不妨选择购买速冻水饺来快速在家里吃上热气腾腾的饺子。"],title:"速冻水饺的做法"},{no:119,id:"4adaa59fa79cc8724f582299118f69b8",name:"速冻汤圆",category:"semi-finished",detail:[{text:"原料和工具",content:[{type:"list",items:["速冻汤圆","微波炉"]}]},{text:"计算",content:["每份：",{type:"list",items:["速冻汤圆：11 个。数量取决于碗的大小。保证放入的汤圆最高不超过碗高度 - 5mm。"]}]},{text:"操作",content:[{type:"list",items:["取出速冻汤圆，放入碗中。","倒入开水，直至浸没汤圆。","微波炉高火 4 分钟。","假如汤圆均已吸水膨胀，则已熟。","如果没熟，再加热 1 分钟。"]}]},{text:"附加内容",content:[{type:"list",items:["注意先加汤圆再加热水，不要颠倒，不然汤圆倒入热水可能会溅出烫伤。以及无法控制水面高度可能溢出。","假如微波炉里碗太烫无法取出，可以用毛巾，或者某些微波炉可以连托盘一起取出。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"速冻汤圆",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"速冻汤圆是一道简单易做的菜。一般初学者只需要 6 分钟即可完成。"],title:"速冻汤圆的做法"},{no:120,id:"32dfec80e786af6ef5015e82b2d3c9f2",name:"速冻馄饨",category:"semi-finished",detail:[{text:"原料和工具",content:[{type:"list",items:["未过期的一袋速冻馄饨（自带调味料包更佳）","电饭煲（推荐品牌小米智能电饭煲）","盐（速冻馄饨无调味料包时）","鸡精（速冻馄饨无调味料包时）","胡椒粉（速冻馄饨无调味料包时）","香油（速冻馄饨无调味料包时）","香菜 1 根（可选）"]},"注意，使用的烹饪工具不同速冻馄饨可能有不同的做法，这里仅介绍使用「电饭煲」的做法。\n"]},{text:"计算",content:[{type:"list",items:["一般一个人一顿可以食用 12～20 个馄饨","当所有馄饨放入电饭煲中时，能刚好没过所有馄饨的水乘以 2~3 倍的水量（一人食用的馄饨约需要 600ml 水量）"]}]},{text:"操作",content:[{type:"heading",text:"烧开水"},{type:"list",items:["将水倒入电饭煲中，按炖或煮的模式运行 35 分钟，此时揭开电饭煲应看到水为沸腾状态。"]},{type:"heading",text:"下馄饨"},{type:"list",items:["将速冻馄饨小心放入水中，注意不要烫伤。","放入电饭煲前可以适当用水过一下。","如果馄饨有调料包，此时可一并加入水中。"]},{type:"heading",text:"煮馄饨"},{type:"list",items:["盖上电饭煲，按同样炖或煮的模式运行 20 分钟。"]},{type:"heading",text:"盛馄饨"},{type:"list",items:["将所有馄饨连同能没过所有馄饨的水一同盛入碗中。","如果此前没有加入调料包，此时可按自身口味轻重加入盐、鸡精、胡椒粉、香油调味。","也可撒上 5~8 片香菜叶佐味（仅适用于对香菜味道不敏感的人）。"]}]},{text:"附加内容",content:[{type:"list",items:[["出锅后也可以加入水煮荷包蛋（",{type:"link",text:"太阳蛋",href:"../../dishes/breakfast/太阳蛋.md"},"）一起食用。"]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[["馄饨是一种起源于中国的一种民间传统面食，",{type:"link",text:"饺子",href:"./速冻水饺.md"},"由其分化而出，有皮薄馅嫩、汤清味鲜的特点。"]],title:"速冻馄饨的做法"},{no:121,id:"b10509cc5cbf8d4f1a44dd9abccacea6",name:"勾芡香菇汤",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["香菇","香葱","食用油","食用盐","鸡精","生粉"]}]},{text:"计算",content:["每份：",{type:"list",items:["鲜香菇 2 朵","香葱 0.5 根","鸡精 3 g","食用油 10 ml","食用盐 3 g","开水 350 ml","生粉 10 g"]}]},{text:"操作",content:[{type:"list",items:["香菇切片（每片厚度 0.5-1 cm,厚点相对薄点更有嚼劲），放入大碗中，倒入 2g 食用盐 浸泡 15 分钟","生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）","倒掉碗中的盐水，适当去掉香菇本身的水分（方便下一步煎炸）【可选】","小火，倒入油，待油开始冒小泡（小火 30s ，看每个锅的功率），倒入香菇，每面煎 10s 【可选】","倒入开水 300ml ，调中火再煮 3-5 分钟","倒入水淀粉，适当搅拌锅中汤汁后，加入 3g 盐、3 g ，最后撒上葱花出锅"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["鲜香菇除了拿来和肉炒外，其实拿来做浓浓的勾芡汤也是非常可口的。"],title:"勾芡香菇汤的做法"},{no:122,id:"4bf358b219717d079643026e4a4cac0d",name:"小米粥",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["小米","水（山泉水最佳）"]}]},{text:"计算",content:[{type:"list",items:["小米 100 克","水（山泉水最佳） 2000 克"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["小米 100 克，放入碗中，用水轻淘一遍（用手搅拌一下，将水倒掉，只是去掉外面的浮灰，不可搓洗！！！）","水烧开，务必烧开！！！","水烧开沸腾时，将小米倒入锅内。（很容易被忽视的一个很重要的环节）","搅拌使得小米不会粘连锅底，继续用大火熬 6-10 分钟，注意用中间穿插搅拌几次。","改中火、文火熬 15-20 分钟，锅盖要错开一条缝，千万不能让小米油溜掉哟，中间继续搅拌几次，不要糊锅底"]}]},{text:"附加内容",content:[{type:"list",items:["这是普通锅熬制（只需 30-35 分钟即可出锅）,味道最佳。高压锅和电饭锅省事，不过效果下降，水量要适当减少，一般 100 克小米+1800 克水","小米只需用水去除浮灰，千万不可过分淘，会损失掉小米油的","千万记住小米需要在水开的时候下锅","不喜欢放碱，更喜欢原汁原味的小米香"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["小米含有多种维生素、氨基酸、脂肪和碳水化合物，营养价值较高，每 100 克小米含蛋白质 9.7 克、脂肪 3.5 克，都不低于稻、麦。","一般粮食中不含有的胡萝卜素，而小米每 100 克含量 0.12 毫克，维生素 B1 的含量位居所有粮食之首。","小米含糖也很高，每 100 克含糖 72.8 克，产热量比大米高许多。另外，小米也富含维生素 B1,B2 等"],title:"小米粥的做法"},{no:123,id:"70b138afa819454296450a1be54223be",name:"昂刺鱼豆腐汤",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["昂刺鱼或者沙光鱼","豆腐","香葱","姜","食用油","料酒","食用盐","胡椒粉"]}]},{text:"计算",content:["每份：",{type:"list",items:["昂刺鱼或者沙光鱼 一条","豆腐 100 g","香葱 一根","姜 一块","胡椒粉 3-5 g","食用油 15 ml","食用盐 10-15 g","开水 1L"]}]},{text:"操作",content:[{type:"list",items:["鱼处理好后洗净，（特别注意肚内的血丝、不洗干净会有腥味），放入大碗中，倒入料酒、10g 姜片、5g 盐，腌制 15 分钟","豆腐切块，放入凉水浸泡 5 分钟，捞出备用","煎鱼前，先用生姜片擦一下锅防止粘锅，倒入油（油量为 15ml * 鱼的条数 ），烧热后放入鱼煎 2~3 分钟，期间需要晃动一下鱼，防止粘底，且需要翻一次身","待鱼全部煎好之后，倒入开水、5ml 料酒、姜片，小火转至大火，盖上锅盖、大火煮 10 分钟（水要稍微多一些，后面会蒸发掉一些）","见汤变白后倒入准备好的豆腐，调中火再煮 5 分钟，加入 10g 盐、3g 胡椒粉调味，最后撒上葱花出锅"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["昂刺鱼/沙光鱼 豆腐汤 刺少 肉嫩 营养丰盛、适合任何年龄的小伙伴"],title:"昂刺鱼豆腐汤的做法"},{no:124,id:"43a1d1c9d996dbdb32695fe8b6461e77",name:"生汆丸子汤",category:"soup",detail:[{text:"原料和工具",content:[{type:"heading",text:"丸子肉配料"},{type:"list",items:["前腿肉","盐","胡椒粉","葱姜花椒水","一个鸡蛋的鸡蛋清","土豆淀粉","熟豆油"]},{type:"heading",text:"丸子汤配料"},{type:"list",items:["木耳","黄花","小香葱","泡好的粉丝（放碗底）","盐","鸡粉","胡椒粉","香油","香菜"]}]},{text:"计算",content:["每份：",{type:"list",items:["盐量 = 猪肉斤数 * 6 克","胡椒粉量 = 猪肉斤数 * 2 克","土豆淀粉 = 多少人的用量 * 40 克，本教程以一人用量算"]}]},{text:"操作",content:[{type:"heading",text:"剁肉"},{type:"list",items:["肉改刀切开，肥瘦三七分","上刀剁一剁，用刀背砸一砸，把肉筋打开打松疏","剁一剁，砸一砸，剁成肉末，要想好吃得自己剁，机器打的太黏糊了"]},{type:"heading",text:"调味"},{type:"list",items:["每斤肉，6 克盐，1 克胡椒粉","上手抓匀","葱姜花椒水分次加，边加边搅，用手揉匀，让肉吸饱水。每斤肉末 80 克葱姜花椒水","放入鸡蛋清，继续顺着一个方向搅","加入 40 克土豆淀粉，搅匀","加入熟豆油，这是为了保持其嫩滑弹的状态"]},{type:"heading",text:"汆丸子"},{type:"list",items:["起锅烧水，烧开，改小火，似开非开的样子","上手，挤丸子，","全部漂起来，用小火煮 1 分钟"]},{type:"heading",text:"制作丸子汤"},{type:"list",items:["粉丝放碗底","加木耳，黄花，小香葱并用盐、胡椒粉、鸡粉打底调味","连汤带丸子冲如碗中","淋 3-5 滴香油","加一小颗香菜"]}]},{text:"附加内容",content:[["参考来自：",{type:"link",text:"生汆丸子汤，吃的就是一个鲜、嫩、弹，学会打丸子的这些技巧，这碗汤才地道",href:"https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click"}],{type:"list",items:["辣椒油可以根据口味放"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["生汆丸子汤，吃的就是一个鲜、嫩、弹。"],title:"生汆丸子汤的做法"},{no:125,id:"1fde5ebc465aaa5ded7d9168f916c7cb",name:"皮蛋瘦肉粥",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["饮用水","皮蛋（松花蛋）","瘦肉","大米","小葱","香菜","生菜","生姜","酱油","蚝油","盐","胡椒粉","食用油","电饭锅","小碗若干"]}]},{text:"计算",content:["计量和处理食材时有条件带上一次性手套，生蔬食材建议提前洗净放置一旁",{type:"list",items:["饮用水 1 升","皮蛋 2 颗","瘦肉 100g","大米 0.5 杯","小葱 1 棵","香菜 1 棵","生菜 4 叶","生姜 1 拇指块","酱油 5 ml","蚝油 5 ml","盐 2g","胡椒粉 1g","食用油 10ml"]}]},{text:"操作",content:[{type:"heading",text:"主料"},{type:"list",items:["大米 - 洗净 - 放入电饭锅内胆 - 加入 1 升 饮用水","瘦肉 - 洗净 - 简易晾去水分 - 加入 10ml 食用油 - 揉搓均匀 - 放入电饭锅内胆","皮蛋 - 去壳 - 洗净 - 对半切开 - 分离蛋白蛋黄 - 蛋白简单切碎块 - 蛋黄揉碎 - 放入电饭锅内胆","生姜 - 洗净 - 削皮 - 去除枯黄枯黑无法食用部分 - 切丝 - 放入电饭锅内胆"]},{type:"heading",text:"配料"},{type:"list",items:["小葱 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用","香菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用","生菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用"]},{type:"heading",text:"酱料"},{type:"list",items:["酱油 + 蚝油 + 盐 + 胡椒粉 - 搅拌均匀 - 放入小碗备用"]},{type:"heading",text:"烹饪过程"},{type:"list",items:["主料 - 使用电饭锅煮粥模式煮熟","配料 - 待主料煮熟后，生菜单独过一次热水，并与其余配料一同开盖加入主料中搅拌均匀","酱料 - 待主料煮熟后，与其余配料一同开盖加入主料中搅拌均匀"]}]},{text:"附加内容",content:[{type:"list",items:["作为早餐时可提前一夜准备好主料，保温模式到第二天早餐，再添加配料和酱料"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"皮蛋瘦肉粥的做法"},{no:126,id:"7a70db6a5062623c947e22b21fb639ab",name:"米粥",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["米","水","植物油（可选）"]}]},{text:"计算",content:[{type:"list",items:["一般一个人可以食用 60ml-110ml 的米。","水的体积是米饭的体积的 9-12 倍。","一碗容量是 500ml。","中断大火加热的最晚时间 T1：1.5 分钟/500ml * 水体积","米粥能够食用的最早时间 Tr：10 分钟/500ml * 水体积","油的质量 Mo：生米体积 / 10","冷藏时间 Tc = 生米体积 /10 ml/分钟。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:[["（可选）将 Mo ml 的油与洗净的米混合，",{type:"em",text:"尽量确保完全混合，即每粒米上至少都沾上少量油"}],"（可选）将 米-油混合物品冷藏保存，冷藏时间 Tc。","将米和水加入锅中。","开大火，加热到 T1。",["在 T1 之前将火关小。",{type:"strong",text:"如果忘记此步骤，水可能会漫出而熄灭火焰。非常危险！"}],"加热到 Tr。在 Tr 时关闭火源。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["大米粥是一道以大米和水作為主要原料經大火煮沸熬製而成的美食，老少皆宜，米粥具有補脾、和胃、清肺功效。"],title:"米粥的做法"},{no:127,id:"d3a0bb29115011290375474473b1fa3f",name:"紫菜蛋花汤",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","紫菜","葱花","水","盐","油","虾仁（个人口味，可加可不加）"]}]},{text:"计算",content:["按照 1 人份的份量：",{type:"list",items:["10g 的干紫菜（喜欢紫菜的可以多放些）","两个鸡蛋","盐 2 克"]}]},{text:"操作",content:[{type:"list",items:["干紫菜用清水泡 15 分钟，捞起沥干水份备用。","热锅，倒入 1.5 升清水、5ml 油、2g 盐。待水开后放入紫菜。","紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。","撒上葱花，转小火 20 秒。","关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。"]}]},{text:"附加内容",content:[{type:"list",items:["水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.","如果喜欢浓稠口感，可加入 2g 淀粉."]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"紫菜蛋花汤的做法"},{no:128,id:"b3b384dbcca41d330f1f1bd43913c815",name:"罗宋汤",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["蔬菜高汤（欧芹、胡萝卜、洋葱三件套）","牛肉高汤（可用〇汤宝代替）","牛肉（可选牛腩肉或牛尾肉）","番茄（番茄膏、番茄罐头）"]}]},{text:"计算",content:["每份：",{type:"list",items:["牛肉高汤 500 mL","牛肉 250 g （可选用牛腩肉或牛尾肉）","番茄罐头 2 罐 （可用番茄替代、但风味欠佳）","番茄膏 5 g （增加番茄风味）","马铃薯 400 g","洋葱 100 g","胡萝卜 100 g","欧芹 100 g","包菜 200 g","红肠 100 - 200 g","橄榄油 5 mL （橄榄油用于蔬菜的烹制，可以用植物油代替）","植物油 5 mL （植物油用于牛肉的烹制，不能用橄榄油代替）","盐 3 g","黑胡椒 18 g"]}]},{text:"操作",content:[{type:"heading",text:"切配准备"},{type:"list",items:["洋葱、胡萝卜、欧芹切 1cm 见方小丁","红肠、马铃薯切 2cm 块","包菜去梗后，手撕至 2cm 片","牛肉撒盐 3 g 、黑胡椒 3 g 腌制 5 分钟"]},{type:"heading",text:"煎制过程"},{type:"list",items:["平底锅烧热，加入植物油",["煎制牛肉，直至表面",{type:"strong",text:"焦黄色"},"（可以带生，千万别糊了），取出备用。"]]},{type:"heading",text:"烹制过程1（前一小时）"},{type:"list",items:["汤锅烧热，加入橄榄油、洋葱丁、胡萝卜丁、欧芹丁",["炒至",{type:"strong",text:"洋葱透明"},"，加入番茄膏、番茄罐头"],"加入牛肉、马铃薯丁，翻炒均匀","加水没过食材，中火烹制 1 小时"]},{type:"heading",text:"烹制过程2（后半小时）"},{type:"list",items:["开锅加入包菜丁、红肠丁，搅拌均匀","中火烹制半小时","开盖加入剩余 15 g 盐，混合均匀后盛盘"]}]},{text:"附加内容",content:[{type:"list",items:["番茄尽量不用新鲜番茄代替，番茄罐头+番茄膏的组合风味更足","除了胡萝卜、洋葱、欧芹、牛肉是必备食材外，其余可自由搭配"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["罗宋汤是一道源自俄罗斯甜菜汤的汤品，在传入上海后有了本土化的做法。其制作较为简单，初学者只需要 2-3 小时即可完成。"],title:"罗宋汤的做法"},{no:129,id:"49885db56418875dfd5f41d9457b3681",name:"菌菇炖乳鸽",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["乳鸽","菌菇","玉米","姜","料酒","食用盐","瓦罐或者高压锅"]}]},{text:"计算",content:["2 人份：",{type:"list",items:["乳鸽 300 g","菌菇 100 g","玉米 200 g","姜 30 g","料酒 15 ml","食用盐 10 g"]}]},{text:"操作",content:[{type:"list",items:["冷水洗干净热心摊主处理好的乳鸽","冷水锅中放入洗干净的乳鸽，加入 15ml 料酒与姜，水煮开即可捞出乳鸽，要不然会丢失营养",["把乳鸽放到高压缩或者瓦罐中、倒入的水要没过乳鸽，放入生姜 20 g，玉米 200 g、菌菇 100 g",{type:"list",items:["注意：高压锅 30 分钟，瓦罐需在水烧开后转小火慢炖 40-60 分钟"]}],"时间到了，盛到碗中，加入 3~5g 盐 即可"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["菌菇炖乳鸽 汤鲜、肉嫩、营养丰富"],title:"菌菇炖乳鸽的做法"},{no:130,id:"76e25b3afbb4303de5cd113ce888a483",name:"西红柿鸡蛋汤",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["西红柿","鸡蛋","香油","味素","盐","葱、姜、蒜"]}]},{text:"计算",content:[{type:"list",items:["西红柿 1 个","鸡蛋 1-2 个（依照自己的口味而定，喜欢吃鸡蛋就放 2 个，一般就放 1 个）","香油 2 滴","味素 5 克（可选）","盐 15 克","葱、姜、蒜共 15 克"]}]},{text:"操作",content:[{type:"list",items:["将西红柿洗净，切块。","葱姜蒜切碎。","鸡蛋打到碗中，用筷子（或打蛋器）搅拌均匀。","热锅，并放入 15 毫升的油，待能从油中看到冒出一丝烟时，放入葱姜蒜翻炒 30 秒。","放入西红柿翻炒 1 分钟。","倒入水，水的高度大约为锅内菜品高度的 1.2 倍，并放入盐。","待开锅后，将鸡蛋液放入，并用筷子将鸡蛋打散，放入味素和香油。","等待 30 秒，关火出锅。"]}]},{text:"附加内容",content:["味素可加可不加。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"西红柿鸡蛋汤的做法"},{no:131,id:"1a0ea20dad186a182f85e2622bc49f14",name:"金针菇汤",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["金针菇","鸡蛋（如需要）"]}]},{text:"计算",content:["每份：",{type:"list",items:["金针菇 400-500 克 （市场里面售卖的一袋即可）","食盐 15 克","味精 5 克"]}]},{text:"操作",content:[{type:"list",items:[["金针菇徒手掰散，越散越好",{type:"strong",text:"不然容易藏牙"},"，洗净备用。"],"用菜刀或者水果刀将上述金针菇段段切，可依据个人喜好，但长度不宜超过 5 cm。",["将金针菇放入锅中，加水没过约食材总高度 1.1 倍，沸腾后",{type:"strong",text:"等待 3 分钟"},"。"],"加入味精和食盐并搅拌。","继续加热约 30 秒，关火装盘。"]}]},{text:"附加内容",content:[{type:"list",items:["如果喜欢在汤里加入鸡蛋，可在步骤 3 中水沸腾之后将打散的鸡蛋液倒入锅中。","出锅后可加入 3-4 滴香油（或者麻油）增香。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"金针菇汤的做法"},{no:132,id:"47550791d16920373fc3dab91743edb7",name:"银耳莲子粥",category:"soup",detail:[{text:"原料和工具",content:[{type:"list",items:["银耳","去心莲子","红枣","枸杞（可选）","冰糖"]}]},{text:"计算",content:["按照 1 人的份量：",{type:"list",items:["银耳 60g","去心莲子 20g","红枣 6g","枸杞 5-6g","冰糖 10-20g"]}]},{text:"操作",content:[{type:"list",items:["把银耳、莲子用清水浸泡 2 个小时，红枣浸泡 10 - 20 分钟，枸杞洗净，备用","在锅中倒入 600ml 水，烧开后依次放入银耳、莲子、红枣","等待水再次烧开后，盖上锅盖，转至中火继续熬","熬到大约 1 小时后，放入 5g - 10g 冰糖和 5g - 6g 枸杞，转至小火熬","小火继续熬 30 分钟，此时银耳开始呈现粘稠状态","再次放入 5g - 10g 冰糖，用勺子搅拌 5 - 10 分钟","关火，用勺子盛出"]}]},{text:"附加内容",content:[{type:"list",items:["当银耳呈现粘稠状态时，需要用勺子及时搅拌，防止银耳糊在锅底"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"银耳莲子粥",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"银耳莲子粥是一道营养非常丰富的粥。口味偏甜，具有养心安神的功效。"],title:"银耳莲子粥的做法"},{no:133,id:"ef1271ab3d822816b3093dc100210567",name:"中式馅饼",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["面粉（非自发粉）","肉沫","油","盐","糖","生粉","酱油","风味调料（如鸡粉、孜然、椒盐，可选）","蒜头","大葱","鸡蛋（可选）","胡萝卜（可选）","平底锅","炒锅（可以使用同一个平底锅替代）"]}]},{text:"计算",content:["每一份含：",{type:"list",items:["面粉 200g","肉沫 50g","油 30ml","盐 3g","糖 5g","生粉 10g","酱油 5g","风味调料 3g","蒜头 2 瓣","大葱 1/4 根（靠叶部分）","鸡蛋 （可选，1 个）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"heading",text:"准备原料"},{type:"list",items:["取肉沫（解冻），加入 1/2 所有上述调料（油、盐、糖、酱油、风味调料）和全部的生粉，搅拌均匀，腌制 30 分钟。","将面粉加入碗中，加入鸡蛋，加入剩下 1/2 所有上述调料，加入相当于面粉 1/2 的水（使得面粉相对粘稠但可以流动），搅拌均匀。","蒜头切为蒜末。","大葱切段。","胡萝卜切末（作为馅料用，所以要求尽量细碎，可用乱刀）"]},{type:"heading",text:"烹饪"},{type:"list",items:["热锅冷油，宽油起锅。","待油烧热后，放入蒜末爆香。","加入腌制的肉沫，翻炒，直至断生。","将胡萝卜末加入肉沫中一同翻炒，直至油被染为金黄色（这是为了萃取胡萝卜的风味）。","关火。冷却 2 分钟。","将炒好的肉沫倒入生面糊中，搅匀。","重新开火，平底锅铺底油。","调至小火，将面糊倒入锅中均匀铺满。保证厚度不要过高。可以端起锅，让面糊流过锅底来完成这一操作。","在饼的表面尚为液态时，撒上大葱段。","保持小火，直到底面凝固。","将饼翻面，继续小火煎烤，直至另一侧凝固。","之后，每一面再额外煎 20 秒。","关火出锅。"]}]},{text:"附加内容",content:[{type:"list",items:["将肉沫和胡萝卜末加入面糊后，应该尽量搅匀，保证味道扩散到饼内各处。","肉沫和胡萝卜末即馅料可以使用各类熟馅料替代。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"中式馅饼的做法"},{no:134,id:"d0010c4839e11cdd06727f5a9ca555ec",name:"凉粉",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["豌豆淀粉","大蒜","小米辣","辣椒粉","酱油","醋","白糖","鸡精","盐","花生碎","香菜"]}]},{text:"计算",content:["下述材料为一人份，每次制作前需要确定计划做几份。一份正好够一个人吃。",{type:"list",items:["豌豆淀粉 100g","大蒜 3 瓣","小米辣 3 颗","辣椒粉 10g","酱油 10ml","醋 10ml","白糖 3ml","鸡精 3g","盐 3g","花生碎 5g","香菜 5g"]}]},{text:"操作",content:[{type:"list",items:[["准备食材。","",[" ",{type:"image",text:"1",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["把豌豆淀粉和水各 100 克混合搅拌。","",[" ",{type:"image",text:"bz2",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["往锅中倒入 600g 水，大火煮开后转为小火。","",[" ",{type:"image",text:"bz4",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["倒入淀粉水，边倒边不断的搅拌，搅拌到浓稠且色泽均匀。","",[" ",{type:"image",text:"bz5",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["找一个容器，在容器中刷一层薄薄的食用油。","",[" ",{type:"image",text:"bz6",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["将煮好的淀粉倒入容器中冷藏 2-4 小时。","",[" ",{type:"image",text:"bz7",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["冷藏后取出，脱模，切条。","",[" ",{type:"image",text:"bz7",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["大蒜和小米辣剁成沫，放上 10g 辣椒粉，5g 花生碎，热油搅拌均匀。","",[" ",{type:"image",text:"bz7",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["再加入 10ml 酱油，10ml 醋，5g 白糖，3g 鸡精，3g 盐搅拌均匀。","",[" ",{type:"image",text:"bz7",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]],["将调味料倒在凉粉上，然后撒上香菜即可。","",[" ",{type:"image",text:"bz7",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]]}]},{text:"附加内容",content:[{type:"list",items:[["参考: ",{type:"link",text:"制作凉粉的详细步骤",href:"https://www.zhms.cn/recipe/mzvyy.html?source=2"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"liangfen",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"伤心凉粉吃了不会让人伤心的哦！"],title:"凉粉的做法"},{no:135,id:"6263a921c7c74ceab777fd772f54d95a",name:"微波炉腊肠煲仔饭",category:"staple",detail:[{text:"原料和工具",content:[{type:"heading",text:"工具"},{type:"list",items:["微波炉","2 个大碗（推荐微波炉专用碗）","1 个小碗"]},{type:"heading",text:"原料"},{type:"list",items:["米 200 ml","腊肠 1 根","鸡蛋 1 个","红萝卜 1 个","盐","油 15 ml","生抽 10 ml","香葱 1 颗"]}]},{text:"计算",content:["1 人份。"]},{text:"操作",content:[{type:"list",items:[["将米淘洗干净后倒入 ",{type:"codespan",text:"饭碗"}," 内，加入 400ml 的水，",{type:"strong",text:"盖上盖"}],[["放入微波炉，高火，",{type:"codespan",text:"6"}," 分钟，煮饭途中准备原料"],{type:"list",items:["切好腊肠","洗好青菜","切好红萝卜片","切好葱花",[{type:"codespan",text:"青菜碗"}," 中放入青菜、红萝卜片，倒入 10 ml 油，放入 5 g 盐"],[{type:"codespan",text:"小碗"}," 中倒入 10 ml 生抽、5 ml 油"]]}],"6 分钟后，用毛巾或隔热手套取出碗，可以看见米饭已经八分熟",["在米饭上摆入切片的腊肠，继续高火 ",{type:"codespan",text:"2"}," 分钟"],["取出腊肠饭，放入 ",{type:"codespan",text:"青菜碗"},"，高火 ",{type:"codespan",text:"4-5"}," 分钟"],["在腊肠饭上摆好青菜，磕入鸡蛋，看个人喜好继续高火 ",{type:"codespan",text:"40-60"}," 秒"],"取出腊肠饭，此时已经基本完成。",["将 ",{type:"codespan",text:"小碗"}," 放入，继续高火 ",{type:"codespan",text:"30"}," 秒"],"在腊肠饭上淋上叮热的生抽，撒上葱花即可","多余的青菜可以沾着酱油吃"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"微波炉腊肠煲仔饭",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"程序员以单身汉居多 🐶，做再多的菜也会有一个人吃不完的烦恼，因此一份简单的腊肠煲仔饭则刚刚好。",["使用微波炉烹制仅需 ",{type:"codespan",text:"15 分钟"}," ，既营养又美味，这是一道简单且细腻的主食，给 TA 露上一手吧。"]],title:"微波炉腊肠煲仔饭的做法"},{no:136,id:"d00ea96e856907725bf8d37fb2abfebb",name:"手工水饺",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["擀面杖","面粉","冷水","直径 30cm 以上的盆","芝麻香油"]}]},{text:"计算",content:["-单人，约 20 只","每份：",{type:"list",items:["面粉 200g","冷水 150ml","芝麻香油 2-3ml","瘦肉末 250g","肥肉末 20g #不喜可不加","姜 3g","葱 15g","盐 3g","耗油 2ml","香油 2ml","生抽 2ml","鸡蛋 1 个"]}]},{text:"操作",content:[{type:"heading",text:"制作饺子皮"},{type:"list",items:["盆中加入所有面粉","加入芝麻香油","面粉中央挖小洞","分 4-5 次加入水，并搅和，当出现碎末状的稍微干燥面团时","取消加水，用手将面团压实","面团压实至可把盆周围的面粉纳入即可，此步骤为面光盆光","将面团置于桌上，盆倒扣于桌上，环境温度为 25 度，使面团醒发约 45 分钟","醒发完成后，将面团搓成条状，合成一团，再次搓成条，重复 3 次","擀成条状，切成 20 份均匀大小面团，并搓成直径约 3-3.5cm 的球状","压扁面团，在手上，桌上，擀面杖上，及面团上撒上面粉，此步骤防止面团发粘","用擀面杖将面团擀平，约 8cm 直径，厚约 2mm，中间略微比四周厚 1mm"]},{type:"heading",text:"拌馅"},{type:"list",items:["猪肉去皮,保留部分肥肉,切成小块","菜刀（建议两把）将猪肉剁成肉沫,放入碗中","葱、姜切成末,放入肉碗中搅拌均匀","韭菜洗净,切短至 3mm 以下长度","韭菜和肉沫混合,加入耗油、生抽、香油各 2ml,加入一个鸡蛋的蛋清,用手混合搅拌均匀","放置 30 分钟即可开始包饺子"]},{type:"heading",text:"包饺子"},{type:"list",items:["左手上放面皮，放饺子馅一面尽量不要粘到面粉，防止无法合拢","右手用筷子夹约面皮 1/2 直径的馅","沿饺子皮圆周进行合拢，捏实，个人吃无需捏花，饺子皮不漏即可"]},{type:"heading",text:"煮饺子"},{type:"list",items:["使用可放下 20 只饺子的锅，或分批量煮","烧水，水约 3/4 锅的高度","大火烧开水后放入饺子，调至中火","第一次放入饺子，且水冒泡后，锅边加入 50ml 冷水（重复此步骤两次）","第三次水开后揭开锅盖，加入冷水 50ml，水开后打开锅盖，调至小火等 60s 即可出锅"]}]},{text:"附加内容",content:["这道菜存在一些补充做法，包括但不限于：","额外添加下列材料：",{type:"list",items:["黑醋 10ml","姜 一小块 50 克","香油 2 滴","大蒜/蒜泥 3 瓣/人\n","考虑搭配黑醋食用。建议用量：10-20ml。","考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。","考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。","考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["饺子是一道非常好吃的主食之一。饱肚且易于根据自己口味进行调味，适合在 US 的同学吃不到水饺解馋。一般初学者需要 3 小时完成，难度较大"],title:"手工水饺的做法"},{no:137,id:"fe985a84c143676afef8755bb3fabbf4",name:"披萨饼皮",category:"staple",detail:[{text:"原料和工具",content:[{type:"heading",text:"原料"},{type:"list",items:["中筋面粉","水（温水）","安琪干酵母粉","食用盐","橄榄油","白砂糖"]},{type:"heading",text:"工具"},{type:"list",items:["烤箱","烘焙油纸","披萨石（有更好，没有普通烤盘也可以）","擀面杖（非必需）"]}]},{text:"计算",content:["一个 8 ~ 9 寸的披萨差不多需要 125g 面粉，差不多是一个人的量（成年男性将将够吃的样子）","原材料的混合比例",{type:"code",raw:"```text\n面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖\n100 : 70 : 7 : 1 : 0.6 : 0.6\n```",lang:"text",text:"面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖\n100 : 70 : 7 : 1 : 0.6 : 0.6"},"示例","如果要一次做 4 个饼皮，需要:",{type:"list",items:["面粉 125g x 4= 500g，","水 70 x 5 = 350g，","橄榄油 7 x 5 =35g，","酵母粉 1 x 5 = 5g，","盐 0.6 x 5 = 3g，","糖 0.6 x 5 = 3g"]}]},{text:"操作",content:[{type:"list",items:["用准备好的温水把酵母粉化开，稍微搅拌小就好，备用","取准备好的面粉，依次添加盐、橄榄油、白砂糖","准备混合水和面粉，边加水边搅拌直至水全部加完","搅拌至看不到干米粉为止",["用差不多三倍大面团的容器装好，密封，冰箱冷藏（4 度） ",{type:"strong",text:"等待 8~12 小时，一般晚上做第二天就可以用"}],["观察面团醒发完毕 ",{type:"strong",text:"差不多是原始大小大约两倍算醒发完毕"}],"取醒发好的面团，均匀分成四份，分别用保鲜膜盖好，备用","案板撒稍微多一点的干面粉，准备开始揉面","因为是比较湿的面团，所以粘上干面粉后才没那么粘手，不用揉太多次，面团表面稍微光滑一点就可以了","用手拉扯，或者擀面杖擀平，也不一定非得擀圆，只要厚度均匀，烤箱放得进去就好","铺好油纸，放上饼皮，依照个人口味，把准备好的食材放上去，撒上芝士碎","水果烤箱上 180 度，下 220 度，16 分钟即可","肉蔬菜烤箱上 200 度，下 230 度，18 分钟即可","挤上沙拉酱或者其他自己喜欢的酱即可享用~"]}]},{text:"附加内容",content:[{type:"list",items:["一定要注意水的比例","烤箱品质层次不齐，第一次做注意观察火候对披萨的影响","一般不特别标注是低筋或高筋面粉，基本都是中筋面粉","容易出水的水果不能作为食材，比如西瓜、橘子等"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"示例是青红椒火腿披萨",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"披萨制作总体来说比较简单，稍微有点麻烦也是争议最多的就是披萨饼皮，做好了披萨饼皮喜欢吃什么口味的披萨，直接把准备好的食材放上去烤熟就好，所以这里重点说一下披萨饼皮如何制作。","本教程中的饼皮是属于软面团低温隔夜发酵"],title:"披萨饼皮的做法"},{no:138,id:"7b94ed9a6398fef393ad3db5051c5d82",name:"日式咖喱饭",category:"staple",detail:[{text:"原料和工具",content:[{type:"heading",text:"主食材"},{type:"list",items:["咖喱块（推荐品牌好侍）","土豆","胡萝卜","洋葱","肉（猪肉、鸡肉、牛肉均可）","蒜头"]},{type:"heading",text:"副食材"},"额外用作点缀的食材，可选",{type:"list",items:["花椰菜（清水煮开）","培根（即食）",["煎蛋或",{type:"link",text:"太阳蛋",href:"../../breakfast/太阳蛋.md"}]]}]},{text:"计算",content:[["食材用量与咖喱成正比，计算部分以 ",{type:"strong",text:"半盒好侍咖喱块(115g)"}," 为例。半盒约六碗份，做好的咖喱在冰箱冷藏后风味更佳，不用担心一个人吃不完。"],{type:"list",items:["洋葱 2 个","土豆 2 个","胡萝卜 1 根","蒜头 2~3 瓣","肉 2 斤"]}]},{text:"操作",content:[{type:"heading",text:"1. 食材准备"},{type:"list",items:["胡萝卜去头尾，去皮，滚刀切","洋葱剥去外层去芯，切成月牙状","土豆去皮、切大块","肉切块状","剥蒜拍平切碎","咖喱块切碎，增加接触面积加速溶解"]},{type:"heading",text:"2. 烧煮过程"},{type:"list",items:[["热油锅放入蒜和肉，",{type:"strong",text:"快速翻炒"},"至肉",{type:"em",text:"表面变白"}],["加入胡萝卜，",{type:"strong",text:"快速翻炒"},"至均匀受热"],["加入洋葱，",{type:"strong",text:"快速翻炒"},"至洋葱",{type:"em",text:"变透明状"}],["加入土豆，保持翻炒至土豆",{type:"em",text:"变软"},"（可以用筷子确认）"],["加水没过所有食材，沸腾后",{type:"strong",text:"等待 15 分钟"}],"关火，加咖喱并搅拌",["等待咖喱融化后再开火，缓慢",{type:"strong",text:"搅拌 10 分钟"},"，防止糊锅"],["在外观",{type:"em",text:"呈粘稠状态"},"关火结束制作"]]},{type:"heading",text:"3.冷藏后加热"},["冷藏的咖喱每次取出需要吃的份量，加热后盖在",{type:"link",text:"米饭",href:"../米饭/电饭煲蒸米饭.md"},"上。"],{type:"list",items:["微波炉：单人份高火 2-3 分钟","锅：需额外加 50ml 水，加热时保持搅拌"]}]},{text:"附加内容",content:["备注说明",{type:"list",items:["步骤 1-6 可以在 2-5 的等待过程进行，在这个过程也可以用清水锅煮些蔬菜，或做个煎蛋。","2-5 到 2-6 之间，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。"]},{type:"heading",text:"流程图解"},{type:"code",raw:"``` mermaid\ngraph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --\x3e B(开油锅, 先后下锅炒熟)\n B --\x3e C[加水没过食材, 煮15分钟]\n C --\x3e D[咖喱切碎, 开水煮花椰菜等]\n C --\x3e E[加入咖喱搅拌 10 分钟]\n D --\x3e E\n```",lang:"mermaid",text:"graph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --\x3e B(开油锅, 先后下锅炒熟)\n B --\x3e C[加水没过食材, 煮15分钟]\n C --\x3e D[咖喱切碎, 开水煮花椰菜等]\n C --\x3e E[加入咖喱搅拌 10 分钟]\n D --\x3e E"},{type:"heading",text:"成品"},{type:"image",text:"日式咖喱饭成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"heading",text:"参考资料"},{type:"list",items:[{type:"link",text:"世界美食教程的微博视频",href:"http://t.cn/EJ77yFy"}]},{type:"hr",raw:"---\n"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"日式咖喱饭的做法"},{no:139,id:"bbf8ccce7e9aee30fbe6ffe7af4d0620",name:"汤面",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["面食材料：可以是手工面条、龙须面、面鱼，也可以是泡面面饼、各类规格粉丝，或者是其他任何自己所喜欢的面食形式。",["菜类材料：建议荤素搭配，选择自己喜欢的食材洗干净即可。例如：",{type:"list",items:["牛羊鱼虾等肉类（生熟皆可）","鸡蛋鸭蛋鹅蛋鸵鸟蛋等蛋类","豆块豆筋豆腐皮等豆制品类","生菜菠菜油麦菜","青椒番茄胡萝卜等蔬菜类。"]}]]}]},{text:"计算",content:[{type:"list",items:["面类材料：单人一个方便面大小的量，可以在 70-230g 之间选择。","冷水： 加入能浸没面的量，一般在 200 - 400 ml 之间选择",["菜类：体积大约和面类相当",{type:"list",items:["其中青菜体积可忽略"]}]]}]},{text:"操作",content:[{type:"list",items:["先将菜类材料切成边长不超过 4cm 的块状，便于煮熟","如有生肉，则先放入冷水中，盖上锅盖，煮沸腾，先捞出上层血沫，再关火，捞出半熟的肉备用","先大火将水加热至沸腾，后调至中火","将较难煮熟的食材放入锅中（比如半熟肉类、香菇类、等最先放入锅中）。为保证煮熟，可在沸腾后计时 10 分钟，特别难熟的大块食材可追加 5 分钟。","将面食放入锅中，适当搅拌确保面和汤充分接触，使液面保持轻微沸腾，煮 5 分钟。加入面后液面易产生白色泡沫，可适当抬起锅盖通气或者撤下锅盖。","将易于煮熟的食材如青菜类放入锅中，适当搅拌以充分浸没，煮 2-5 分钟","关火，随后加入盐、胡椒粉、香油等自己喜欢的调味料，适当搅拌即可出锅食用"]}]},{text:"附加内容",content:[{type:"list",items:["操作流程可根据自己喜好更改，多多尝试会有惊喜","如掌握不好加盐量，可采用少量多次添加的方法，以免过量"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["汤面是许多人喜爱的基础主食，根据个人喜好加入任何自己喜欢的食材，营养全面，固液兼具，材料易得，做法简单，有手就行。"],title:"汤面的做法"},{no:140,id:"9bfe4c5b6ef8b0891a22883edcef3ada",name:"炒年糕",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["年糕/白粿 （形状不限）","葱","调味料: 酱油，盐","（可选）：鸡蛋，青菜"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["年糕 250 g * 份数","小葱 2 根 * 份数","食用油 50 ml","酱油 15 ml"]}]},{text:"操作",content:[{type:"list",items:["锅中加水烧开，煮熟年糕，碗中加水确保年糕不会粘连，捞起年糕备用。","小葱切葱花（将葱白和葱叶分开），青菜切小段备用。",["（可选） 制作炒蛋，见",{type:"link",text:"西红柿炒蛋",href:"https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/%E8%A5%BF%E7%BA%A2%E6%9F%BF%E7%82%92%E9%B8%A1%E8%9B%8B.md"},"。"],"热锅，加入 30ml 食用油。","将葱白倒入锅中，直至大部分葱白变成焦黄色且发出香味，倒出葱油备用。","重新热锅，加入 20ml 食用油。","加入所有辅料（鸡蛋，青菜等），翻炒均匀。","将年糕的水倒掉，向锅中加入年糕。","加入酱油和盐，翻炒均匀。","关火，加入葱油，翻炒均匀，乘盘。"]}]},{text:"附加内容",content:[{type:"list",items:["辅料的选择可以根据个人选择酌情添加，如加入瘦肉等","在煮年糕的时候注意搅拌，以免粘锅"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["闽南风味的炒年糕是一道非常好吃的主食。它制作过程简单，原料获取方便，适合海外朋友满足口腹之欲。初学者需要 30 分钟完成，难度较小。"],title:"炒年糕的做法"},{no:141,id:"8e7e3e937af4c2a5d4d29a23d5826759",name:"炒意大利面",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["意大利面","肥牛片","番茄酱 / 黑胡椒酱（选其一即可）","菜籽油（其他植物油也可）"]}]},{text:"计算",content:[{type:"list",items:["意大利面 50 克 / 人","肥牛 5 片 / 人","食用油 5ml / 50 克意面"]}]},{text:"操作",content:[{type:"list",items:["加入 250 克水 / 人","待水烧开，下入面条，中火煮 15 - 20 分钟（这个面通常比较硬，捞起来之前最好尝一下，中心如果有一点硬，需要继续煮）","捞出面条，盛入盘中备用","热锅倒入食用油，待油温中热，下入面条翻炒一分钟（如果太干，加入少量水）","放入 10 克番茄酱、肥牛、加入 2g 食盐，继续翻炒一分钟","起锅"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"意大利面",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"这是一道软糯爽口的意大利面的做法，非常简单，用时大概 30 分钟。"],title:"炒意大利面的做法"},{no:142,id:"abc4e36e02a1dbb2c5853f8ddca10e52",name:"炒方便面",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["方便面","盐","鸡蛋","火腿肠（可选）"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["方便面用量为 1.2 包/人 向下取整。","鸡蛋的用量为 1.4 个/人 向下取整。","盐的用量为 鸡蛋的用量 * 2g。","火腿肠的用量为 0.7 个/人 向上取整。","食用油的用量为 10 - 18 ml / 人。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"heading",text:"面的处理"},{type:"list",items:["锅中加入 300 ml 水。煮沸。","加入方便面，煮 30 秒。煮的过程中将其挑动，把面条打散。","面条打散后关火","将面汤和面分离。用凉水冲一下面条。"]},{type:"heading",text:"酱料处理"},{type:"list",items:["准备一个小碗，将方便面的三个调料包全部挤进去。","将第一步的面汤取出 60ml，加入小碗，搅匀。"]},{type:"heading",text:"鸡蛋的预处理"},{type:"list",items:["取出计算好的数量的鸡蛋，打入一个小碗。","每个鸡蛋加入 2g 盐。搅拌均匀。","热锅 20s，加入份数 * 8ml 油。","油热后，可以考虑加入火腿肠。加入刚刚准备好的一碗鸡蛋。翻炒大约 20s 至鸡蛋形成固态即可。","将煎鸡蛋取出暂存。","增加锅内的油到份数 * 10ml。"]},{type:"heading",text:"最终步骤"},{type:"list",items:["继上一步，加入第一步的面。翻炒 30 秒。","加入第二步的调料碗。翻炒 1 分钟。","加入第三步的煎鸡蛋。翻炒 1 分钟。","关火盛盘即可。"]}]},{text:"附加内容",content:["在北京，可以考虑在盛盘后加入麻酱。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["这是在探究了传统煮方便面的改良方向之后，进行的一次最成功的尝试。它能够让方便面的美味程度提升很大程度，简单好做。开始炒吧！"],title:"炒方便面的做法"},{no:143,id:"4a5544d18e5a5f4b32e045fd96e51d59",name:"炒河粉",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["炒河粉、猪肉/牛肉","炒料：盐、味精、老抽、生抽、孜然粉（或直接用河粉料）","其他调味料：胡椒粉","黄瓜、面筋块、绿豆芽、鸡蛋、蒜瓣、小葱、淀粉","盆、盘子"]},"建议购买方案：在某宝、某买菜等平台上购买袋装鲜河粉，一般是1斤起售，冷藏保质期可达到两周，而且送河粉炒料！\n"]},{text:"计算",content:[{type:"list",items:["河粉用量为 250 g/人，如果需要更大食量，可再加 100g/人 向下取整。","黄瓜丝 30g/人、面筋块 30g/人、绿豆芽 30g/人、打碎的鸡蛋 1 个/人。","拍碎的蒜瓣 2 个/人、小葱 1 根/人","河粉料可按 20g/人添加，若自行准备炒料可 10g 盐+2g 味精+3g 孜然粉。","淀粉可准备每 100g 肉+5g 淀粉比例准备。","老抽/生抽，分别为每 250g 河粉 10ml/15ml。"]}]},{text:"操作",content:[{type:"heading",text:"准备工作"},{type:"list",items:["小葱切碎（葱白和葱叶分开）、蒜瓣拍碎，丢案板上备用。","打碎鸡蛋，捞一点蛋清到一只碗中，剩下的丢入另一只碗中备用。","将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。","黄瓜切丝放入盘中备用，可和豆芽丢一起。","处理面筋，单独丢一个盘中。","肉切细条状，加入淀粉与刚刚碗中的鸡蛋清、胡椒粉，顺时针拌匀。","注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。","注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。"]},{type:"heading",text:"热锅炒肉"},{type:"list",items:["加入食用油，锅热倒出。","倒入处理好的肉，翻炒均匀至变色，倒入碗中备用。"]},{type:"heading",text:"炒制河粉"},{type:"list",items:["趁锅热，加入 20g 食用油（高血压人群可降低用量），倒入葱白、蒜爆炒出香。","加入河粉，淋入老抽提色，翻炒均匀后再加入河粉炒料，继续翻炒。","河粉即将透明时，放入炒制好的肉丝与面筋，并加入生抽提鲜，简单翻炒两次。","加入豆芽与黄瓜丝，翻炒至河粉完全透明。","关火！"]},{type:"heading",text:"最终步骤"},{type:"list",items:["撒入葱叶点缀，把锅端起。","倒入盘中，开始干饭。"]}]},{text:"附加内容",content:["个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定，喜欢辣椒的可以自行添加。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"炒河粉的做法"},{no:144,id:"dd1d1410b1efbd63305f105fa1aa1546",name:"炒馍",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["馒头（隔天略硬更好）","盐","油","孜然粉","五香粉","小葱","鸡蛋（可选）"]}]},{text:"计算",content:[{type:"list",items:["馒头 2 个（隔天略硬更好）","盐 3g","油 20ml（花生油或芝麻油更好）","孜然粉 3g","辣椒粉 3g","五香粉 3g","小葱 2 棵","鸡蛋 （可选,2 个）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["将馒头切成小块或小片。","选有鸡蛋的话将鸡蛋打进碗里，打散（可加盐和五香粉各 1g 或不加，等炒的过程中加）。","鸡蛋浇在馒头上，拌匀，鸡蛋不宜过多。","大火热锅，倒入食用油（不锈钢锅怕伤锅的话可以先倒油，烧至油热也可也可）","将馍丁放进去翻炒，翻炒均匀。","将火调小，炒至馍丁呈金黄色。","放入盐，胡椒粉，五香粉。","最后将葱花放入一起翻炒几下。","关火出锅。"]}]},{text:"附加内容",content:[{type:"list",items:["炒的过程中要注意控制火候，以防炒糊","火大补救措施将火调小，可沿锅边加油润锅或洒水，注意不要全倒在一个地方，最好分散开","调味料可根据个人喜好放入其他香料（比如南德调味料）","如果喜欢吃脆的，可以将火开到最小，多翻炒一会，关火后趁锅热再放置一会再倒出，更香脆","辅料也可根据个人口味方位蒜末，蒜苗等，可以单独爆香在混合"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"炒馍的做法"},{no:145,id:"b600e1527a62ede24633fcd9e405b34c",name:"炸酱面",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["肉丁/肉末","挂面","蒜","白菜","豆瓣酱","甜面酱"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["肉丁/肉末 = 份数 * 150g","挂面 = 份数 * 150g","蒜 = 份数 * 3 个","白菜 = 份数 * 3 片","油 = 份数 * 10g","豆瓣酱 = 份数 * 15g","甜面酱 = 份数 * 15g"]}]},{text:"操作",content:[{type:"list",items:[["白菜（或其他菜）切丝，",{type:"link",text:"焯水",href:"../../tips/learn/学习焯水.md"},"至软化熟透，盛出备用。"],"煮面条至断生（无白芯），连同汤水一同盛出备用。","蒜切末。油锅烧热，下蒜末和肉，炒至肉完全熟透（无红色）。","下豆瓣酱和甜面酱，加 30g 水盖盖焖煮至收汁粘稠，得到炸酱。","第 2 步面条倒掉汤水，盛入碗中，加第 1 步的菜和第 4 步的炸酱，拌匀可吃。"]}]},{text:"附加内容",content:[{type:"list",items:["肉推荐瘦肉丁，口感更好，一次买多可分装小保鲜袋冷冻备用。每次取用前 30 秒微波炉解冻。","面条口感关键在于劲道。勿选龙须等细面。第 2 步中不要完全煮熟，盛出并在进行后续步骤时，汤水会进一步催熟。","本文以白菜为例，可灵活替换为易获取的各种蔬菜，口感影响不大，以半碗的量为宜。","如有条件（另一个锅）且熟练后，第 1、2 步和 3、4 步可分时并行执行。","第 3/4 步可选加干辣椒（= 份数 * 3 个）。","甜咸口个人有爱好，两种酱的配比需要自己迭代优化。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"炸酱面的做法"},{no:146,id:"6664f250b0240e78aae6db8a2e5bba85",name:"烙饼",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["油","面粉","电饼铛"]}]},{text:"计算",content:["注意：该主食不提供更少或更多的版本，这里选取了最适合新手的量：",{type:"list",items:["面粉 = 400g","热水 = 130ml（80 度）","冷水 = 130ml"]}]},{text:"操作",content:[{type:"list",items:["将 400g 面粉倒入盆中，一半用凉水和面，一半用热水和面，搅拌成面絮，用手揉成团。用保鲜膜封起来，醒面 40 分钟",["离醒面完成时间还有 10 分钟时，请查看",{type:"link",text:"小技巧",href:"../../condiment/油酥.md"},"中的油酥做法（热油酥效果更好）"],"醒好的面不用揉，稍微摁一下，用一横刀一竖刀将其分成四份。","搓圆，擀开，擀成与电饼铛大小差不多的饼，取 1/4 的油酥，将饼表面涂抹均匀","沿饼的半径切开，从外圈将其卷成圆锥形，然后将圆锥尾部捏好，防止油酥外漏。","按压面饼圆锥尖的地方，将其压扁，然后再次擀成与电饼铛大小差不多的面饼（厚度约为 3mm）","将电饼铛预热，涂上凉油（热锅凉油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀（锁住水分），盖上盖子","大火烙一分钟，打开盖子，将饼翻个面再烙一分钟","重复以上动作，完成饼的烙制"]},{type:"image",text:"",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"烙饼的做法"},{no:147,id:"2bf6fa3efbefe8dd508365c442d95911",name:"烧饼",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["面粉","酵母粉","白糖","十三香","食用油","温水( 40℃ )"]}]},{text:"计算",content:["菜谱食材为 7 张饼的量"]},{text:"操作",content:[{type:"list",items:["面团：300 克面粉，3 克酵母粉，3 克白糖，180 克温水，20 克食用油，醒面 10 分钟","油酥：小碗放 30 克面粉，2 克盐，4 克十三香，20 克食用油，拌匀后，静置","做饼：面擀成长方形，抹上调好的油酥，从一头卷起，切成 7 个面剂子，对折，用虎口收拢即可，先沾水再沾白芝麻，擀成小圆饼","烙饼：将电饼铛预热，倒入凉油（锅底铺满油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀盖上盖子，选大饼档,听到叮的一声出锅即可"]}]},{text:"附加内容",content:[{type:"list",items:["如果没有电饼铛，也可以用平底锅","芝麻如果没有也可不用，一样好吃"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n芝麻烧饼，外酥里软，简单易做。"]],title:"烧饼的做法"},{no:148,id:"f9e3425f24aeccd4e5ed9ec18583097c",name:"热干面",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["热干面特有的碱水面","小葱","酸豆角","肉末","蒜水","肉汤汁","萝卜干","芝麻酱","辣椒油","胡椒粉","酱油","食盐","鸡精"]}]},{text:"计算",content:["每份：",{type:"list",items:["热干面特有的碱水面 (250g)","小葱 (10g)","酸豆角 (20g)","肉末 (30g)","蒜水 (30ml)","肉汤汁 (30ml)","萝卜干 (50g)","芝麻酱 (40ml)","辣椒油 (0-10ml)","胡椒粉(0-10g)","酱油(5ml)","食盐(3g)","鸡精(0-3g)"]}]},{text:"操作",content:[{type:"list",items:["水煮沸，并加入碱水面，焯烫 25 秒钟捞起","撒上食盐、鸡精和胡椒粉","芝麻酱用 90ml 水稀释，搅匀，然后加入","加入 5ml 酱油，加入 30ml 肉汤汁和蒜水","加入萝卜干，肉末，酸豆角，葱花","拌均匀后开吃"]}]},{text:"附加内容",content:[{type:"list",items:["辣椒油看个人口味添加"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"热干面的做法"},{no:149,id:"c33132c3f741114a26813985636b3e55",name:"煮泡面加蛋",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["泡面","鸡蛋","水"]}]},{text:"计算",content:[{type:"list",items:["单人，能支撑一个成年人不饥饿状态约 3 至 4 小时。"]},"每份：",{type:"list",items:["泡面 1 包","冷水 1000ml","鸡蛋 1 个"]}]},{text:"操作",content:[{type:"list",items:["先将水加热至沸腾（火候不做严格要求，使用热水会更快）","将取出的面饼放入锅中","将泡面里附带的佐料放入锅中","取出筷子轻微拨动泡面，使作料充分溶解，面饼充分浸泡受热","盖上锅盖等待约 1 分钟至锅内水再次沸腾","去壳鸡蛋，加入锅中","等待约 3 至 4 分钟，即可"]}]},{text:"附加内容",content:[{type:"list",items:["本指南中的鸡蛋包括但不仅限于：生鸡蛋，熟鸡蛋，卤蛋等","原材料泡面可在楼下便利店购买","可根据个人需要加入佐料，和其他食材包括但不仅限于：火腿肠，生菜，小肉丝，辣条，鱼干，虾仁，鸡腿"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["煮泡面加蛋是能满足于各种人群的生存基本需求的重要主食，其材料方便易得，做法简单易上手且制作周期极短。"],title:"煮泡面加蛋的做法"},{no:150,id:"4409ed4aee95658acc199ad8d7f1ffd3",name:"蒸卤面",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["猪五花肉","芹菜",["鲜面条（要求必须是",{type:"strong",text:"最细"},"的，如果附近菜市场没有，请参考制作",{type:"link",text:"焖面",href:"https://note.youdao.com/"},"）"],"葱,姜,蒜","食用油（花生油最佳）","生抽,老抽,料酒,盐,五香粉","蒸锅,需带笼屉","炒锅"]},"下列原料供有一定烹饪基础或者学有余力的同学选配",{type:"list",items:["花椒","干红椒","青椒"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 2 个人吃。",{type:"list",items:["芹菜 两根中等大小的芹菜","五花肉 350g","面条 500g","大葱 10cm","大蒜 5 瓣","姜片 20g","青椒 2 个","干红椒 3 个","花椒 20 粒","盐 10g","五香粉 5g","生抽 15ml","老抽 10ml"]}]},{text:"操作",content:[{type:"heading",text:"备料"},{type:"list",items:[["猪肉去皮，切成 ",{type:"codespan",text:"2 cm * 6 cm * 0.5 cm"}," 薄片备用"],"芹菜去叶，去掉根部 2cm，然后从中对半切开，切成 2cm 段备用","大蒜去皮切粒备用，葱切 0.2cm 薄片备用，姜切细丝备用"]},{type:"heading",text:"预制"},{type:"list",items:["炒锅烧热至冒烟后，倒入 3ml 食用油滑锅后倒出底油","重新加入食用油，加入肉片，葱姜蒜，干红椒，炒 1 分钟，注意不停匀速翻炒","加入料酒，生抽，老抽，再翻炒 1 分钟","续入 500ml 热水。盖上锅盖炖煮 3 分钟","将芹菜，青椒倒入锅中，加入盐，五香粉调味，盖上锅盖继续炖煮煮 3 分钟 后关火","蒸锅加入 1000ml 水，烧开上汽后，将面条摊平在笼屉上放入锅中，蒸 15 分钟","面条蒸熟后取出，用筷子和无情铁手扒拉散开在案板上，室温冷却"]},{type:"heading",text:"再加工"},{type:"list",items:["将面条放入菜锅中搅拌，搅拌方式为一手持筷，一手持锅铲将菜翻至面条上面，以面条以全部均匀上色为搅拌完成标准","将搅拌后的面条再次放在整屉上，再次蒸 10 分钟 关火"]}]},{text:"附加内容",content:[{type:"list",items:[["技术总结",{type:"list",items:["切割猪肉时，可以让菜市场摊贩帮忙，根据经验，请求时机把握在已切割后未付款之前成功率最高","首次做饭时可以提前备好料防止手忙脚乱，后续熟练后可以并发执行","两次蒸面条时，都要尽量的弄散开，可以避免蒸好后团在一起。面条太长时可以拽断，方便后续搅拌与盛取","取出蒸好的面条时尽量动作轻一些，避免蒸屉翻到面条触水","佐餐时啤酒更配呦！"]}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["蒸卤面是一道豫南的非常经典的家常菜，荤素搭档，简单易学。一般初学者只需要一个小时即可完成。","NOTE：本次标准为豫南口味，可能和其他地方不太一样，食无标准，兼容并包，好吃即可。"],title:"蒸卤面的做法"},{no:151,id:"df190fceef6141e90950f5e0d8a6d475",name:"煮锅蒸米饭",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["北方大米","水","厚底煮锅+严丝合缝的锅盖（制作过程中不会有大量蒸汽泄漏）"]}]},{text:"计算",content:[{type:"list",items:["米：100ml-200ml/人","水：米的体积的 2 倍"]}]},{text:"操作",content:[{type:"list",items:["清洗大米","将米和水加入煮锅","大火煮至水沸腾",{type:"strong",text:"搅拌底部防止粘黏"},["盖上锅盖，转",{type:"strong",text:"小火"},"加热 10-15 分钟（根据对软糯程度的喜好），中途切勿打开锅盖"],"关火，静置 5 分钟","Enjoy :)"]},{type:"image",text:"rice_regularPot",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:[{type:"link",text:"腐国人研究煮米饭，好想送他们个电饭煲！",href:"https://www.bilibili.com/video/BV1RW411z7r9"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"煮锅蒸米饭的做法"},{no:152,id:"38dc8cbaa884a7e67ac7523093ec0a02",name:"电饭煲蒸米饭",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["电饭煲","江南米或北方大米","水"]}]},{text:"计算",content:[{type:"list",items:["一般一个人可以食用 100ml-200ml 的米。"]},"指尖量水法 （用于精准确定米水量的方法）",{type:"list",items:[["江南米，米和水放在电饭煲的容器内，食指触及米时，水量能刚好没过食指的第一个指节的",{type:"strong",text:"一半的一半"},"。"],"北方大米，米和水放在电饭煲的容器内，食指触及米，水量能刚好没过食指的第一个指节。"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["清洗米","将米和水一起加入电饭煲中。","连接电饭煲电源，进入加热模式。等待大约 30 分钟。","待电饭煲自动进入保温模式后。","将米在电饭煲中闷 10-15 分钟。","盛出米。"]}]},{text:"附加内容",content:[{type:"list",items:[["技术总结",{type:"list",items:["不论什么容器，水的量都是可以使用“指尖量水法”煮出好米饭。","水的多少是能够严重影响一碗好米饭的口感。","南方一般食用江南米，北方一般食用北方大米，江南米会比较细长，而北方大米会比较短且圆。","米饭不同品种的米，不同的水量会极度影响口感。"]}]]},{type:"list",items:["更多信息请参考使用的电饭煲的说明书。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"电饭煲蒸米饭的做法"},{no:153,id:"e1b886cad970fc2b58b7493089e44425",name:"老友猪肉粉",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["米粉","猪肉","酸笋","剁椒","豆豉","大蒜","料酒","生抽","白糖","米醋","盐","油","生粉","胡椒粉"]}]},{text:"计算",content:["每份：",{type:"list",items:["米粉（250g 记得 50 度的温水泡半小时）","猪肉(50g)","酸笋(50g)","剁椒（15g 辣椒剁完后, 个人需求适当放。 ）","豆豉(30g)","大蒜(10g)","料酒(10-20ml)","生抽(15ml)","白糖（5g 如果不喜欢糖，可以考虑不放）","米醋(5ml)","盐(5ml)","油(15ml)","生粉(15ml)","胡椒粉(10ml)"]}]},{text:"操作",content:[{type:"list",items:["全部猪肉用料酒、盐、生抽、生粉、胡椒粉倒在一个碗里调味,备用","热锅不放油,下全部酸笋把水份炒干，炒干的酸笋中间留点空间","放入 10ml - 15ml 食用油与全部大蒜、 剁椒、 豆豉到炒干的酸笋中间到炒干的酸笋中间,全部推到中间炒出香味","放入全部调味好的猪肉,持续放入 10ml 生抽炒一分钟","放入 5ml 米醋、 10ml 生抽、450ml 清水一起煮开","水煮开后,放入温水泡好的米粉,继续煮 3 分钟就可以盛盘"]}]},{text:"附加内容",content:[{type:"list",items:["记得米粉必须是泡过的才好吃,没有泡过的话是很难吃的！"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"老友猪肉粉的做法"},{no:154,id:"dc2d02163a9b14604aa8ce47b2823563",name:"老干妈拌面",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["面","老干妈","酱油"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["水 1 升","面量 120 克 * 份数","老干妈 15ml * 份数","酱油 5ml * 份数"]}]},{text:"操作",content:[{type:"list",items:["将水倒入锅中并煮沸","将面均匀放入锅中","在煮的过程注意搅拌，避免面粘成一坨","当用筷子挑起一根面且该面能自然地从筷子上滑落时再等 30 秒关火","将面夹入碗中","按照上面的计量放入老干妈和酱油","用筷子将碗里的面、老干妈、酱油拌均匀","吃"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"老干妈拌面的做法"},{no:155,id:"bf5d465729f54df090164e5ab957a5d1",name:"茄子肉煎饼",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["米粉（指用大米研磨成的粉）","小麦粉","鸡蛋","煮熟的腊肉","茄子（买长条状的，越圆越好）","食用油","食盐"]}]},{text:"计算",content:["制作 1 份，1 份正好够 2 个人吃。","每份：",{type:"list",items:["米粉 250g","面粉 50g","鸡蛋 1 个","煮熟的腊肉 100g","茄子 1 根（约 10-15cm 长）","食用油 10-15ml","食盐 1-2g"]}]},{text:"操作",content:[{type:"list",items:["将茄子去皮后切成片，将腊肉切成片，备用"]},{type:"image",text:"茄片肉片",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"list",items:["依次向盆中加入 250g 米粉（大米研磨成的粉）、50g 面粉和 1 个鸡蛋"]},{type:"image",text:"米粉250g",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"image",text:"米粉面粉鸡蛋",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"list",items:[["边用筷子搅拌，边加入清水（",{type:"strong",text:"清水用于调节粘稠度"},"），使米粉、面粉、鸡蛋混合成面糊,当面糊能够附着在茄片、肉片上而不掉落时停止加水，而后将所有茄片和肉片放入面糊中，用面糊充分包裹"]]},{type:"image",text:"混合",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"list",items:[["平底锅加入食用油",{type:"strong",text:"10-30ml"},"，开小火"]]},{type:"image",text:"起锅烧油",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"list",items:[["用筷子或勺子把裹了面糊的茄片、肉片放入锅中，先煎至两面金黄，再煎",{type:"strong",text:"3-6分钟"},"（",{type:"strong",text:"煎的过程中，食用油会变少，可再添加食用油"},"）"]]},{type:"image",text:"开始煎",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},{type:"list",items:["撒盐，翻炒均匀，起锅装盘"]},{type:"image",text:"撒盐准备起锅",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:[{type:"list",items:["用小火煎"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"茄子肉煎饼成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"茄子肉煎饼是一道简单易做的饼类主食。"],title:"茄子肉煎饼的做法"},{no:156,id:"07d429bb0b94561f87d4b4fbac262e43",name:"蛋炒饭",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["冷饭","鸡蛋","火腿","黄瓜","胡萝卜","油","盐","胡椒粉","生抽","香葱","灯影牛肉丝（备选）"]},["准备时，米饭可以参考",{type:"link",text:"米饭的做法",href:"./米饭/电饭煲蒸米饭.md"},"。"]]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{type:"list",items:["冷饭（份数*500ml）","鸡蛋 （份数*1.5 // 1 向下取整）","火腿（份数*2 个）","黄瓜（可选，份数*30g）","胡萝卜（可选，份数*30g）","油（份数*12ml）",["盐（份数",{type:"escape",raw:"\\*",text:"*"},"4g - 份数*6g）"],"胡椒粉（份数*8g）","香葱（份数*1 颗）","生抽（份数*10ml）"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["米饭提前用铲子铲成小块","火腿肠、胡萝卜、黄瓜等根据需求切片或者块状","如果家里有灯影牛肉丝 准备好味道更佳","将鸡蛋全部打到一个大碗里，搅匀。注意，不要在这一步加盐。","大火热锅，待锅里冒烟放入食用油","将火调至中小火，均匀倒入鸡蛋，安静等待 6s 钟，待鸡蛋底部有一点可以成型的感觉时，迅速倒入米饭大火翻炒，为的就是每一粒饭都裹上鸡蛋。","倒入火腿肠、胡萝卜、黄瓜等备料、翻炒 10 秒钟","翻炒过程中将米饭的块状捣碎、这一步过程会比较长、待米饭全部捣碎再翻炒均匀即可","调至小火、加盐、加灯影牛肉丝、胡椒粉、生抽","进一步翻炒均匀，能看到一些米饭在锅里有“跳起来”的时候其实就已经差不多了","最后倒入香葱再翻炒 10s","关火、盛入碗中"]}]},{text:"附加内容",content:[{type:"list",items:[["技术总结",{type:"list",items:["使用隔夜的冷饭炒饭最佳，没有冷饭的同学也可以现煮（可以使用冰箱立马给米饭降温），不过要做到“粒粒分明”的口感就需要炒更久。","炒饭要做到“粒粒分明”其实就是要将饭炒干。为什么要用隔夜的冷饭是因为隔夜已经流失了一定的水分。"]}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"蛋炒饭的做法"},{no:157,id:"5ee5d60fd0bbf20bdf05302826aa90d7",name:"酸辣蕨根粉",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["蕨根粉","油泼辣子","酱油","香醋","小米辣（可选）","蒜（可选）","葱（可选）","盐","糖","一口有点深度的锅"]}]},{text:"计算",content:["每份：",{type:"list",items:["酱油 : 醋 : 油泼辣子 = 3 : 2 : 2 （酱料具体量根据蕨根粉多少决定，这个比例仅为保证口味的方向不出错）","如果觉得酱料较为清淡，可以加入 2 至 5 克盐","如果想要酱料鲜一些，可以加入 2 克糖"]}]},{text:"操作",content:[{type:"heading",text:"蕨根粉的煮制"},{type:"list",items:["锅中加入约为深度 3/5 的水，烧开","水沸腾后加入蕨根粉，中小火煮 8 分钟","出锅"]},{type:"heading",text:"酱料的调制"},{type:"list",items:["根据配比，加入酱油、醋、油泼辣子","用筷子蘸取，尝一口","如果觉得此时酱油味稍浓，加入准备好的盐","如果觉得此时不够鲜，加入准备好的糖","充分搅拌至大部分颗粒状调料溶解"]},{type:"heading",text:"装盘与完成步骤"},{type:"list",items:["取一个碗","加入上一步调制的酱料","将蕨根粉过冷水后放入酱料中","充分搅拌","将准备的葱、蒜、小米辣切碎后撒在粉上","完成啦(｡･∀･)ﾉﾞ"]}]},{text:"附加内容",content:[{type:"list",items:["葱姜蒜为附加调料，加入可以增添风味，不加也并无大碍","糖和盐根据个人口味，需要加入的具体量不同，请酌情加入","建议使用碗作为最终装盘餐具，因为使用盘子会使吃粉变得困难一些","整体口味偏辣，如果不能吃辣请减少油泼辣子的量并且不加入小米辣"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["酸辣蕨根粉是一道适合初学者的简单易做的凉菜，可做主食，以酸辣口为主，预计 10 分钟可做完。"],title:"酸辣蕨根粉的做法"},{no:158,id:"31170521027d48c1491955c461929999",name:"醪糟小汤圆",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["小汤圆","醪糟","白糖","枸杞（可选）"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{type:"list",items:["水 300 毫升 * 份数","小汤圆 250 克 * 份数","醪糟 50 克 * 份数","枸杞 5 颗 * 份数","白糖"]}]},{text:"操作",content:[{type:"list",items:["将水倒入锅中并煮沸","放入小汤圆煮 8 分钟","放入醪糟和枸杞再煮 2 分钟","盛入碗中根据个人口味加入白糖并搅拌均匀","吃"]}]},{text:"附加内容",content:[{type:"list",items:["白糖的用量根据个人口味更改","若喜欢更浓的口感可以减少 100 毫升内的水","若喜欢软点的枸杞口感，可以将枸杞和小汤圆同时煮"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"醪糟小汤圆的做法"},{no:159,id:"cff4195fd38985063546ab4c90a8eeb6",name:"韩式拌饭",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["米饭","鸡蛋","火锅牛肉卷","豆芽","蘑菇","胡萝卜","西葫芦","韩式辣酱","雪碧","芝麻","芝麻油"]}]},{text:"计算",content:["每份：",{type:"list",items:["米饭 1 碗 (400g)","鸡蛋 1 颗","火锅牛肉卷 6 卷 60g","豆芽 1 把 80g","蘑菇 50g","胡萝卜 1/4 根","西葫芦 50g","韩式辣酱 25ml","雪碧 2 瓶盖, 20ml","芝麻 10g","芝麻油 20ml","生抽 15ml"]}]},{text:"操作",content:[{type:"list",items:["蔬菜清洗 切丝 放锅中翻炒 食材变软 便可称出","煮水 等沸腾时 焯牛肉卷 只需煮熟 大概三分钟即可捞出",["煎",{type:"link",text:"溏心蛋",href:"../../breakfast/溏心蛋.md"}],["将",{type:"link",text:"米饭",href:"../../staple/米饭/电饭煲蒸米饭.md"},"放在一个碗里 然后倒扣在大碗"],"将准备好的蔬菜和肉卷依次绕圈放在米饭上面 将煎蛋放中间",["备酱汁",{type:"list",items:["10ml 韩式辣酱（甜辣口）+ 5ml 生抽 + 两瓶盖雪碧（减肥的话 可以放无糖雪碧）+ 10g 芝麻 + 5ml 芝麻油","搅拌上述酱汁，可以再加生抽和盐"]}],"将备好的酱汁倒在摆好盘的碗中"]}]},{text:"附加内容",content:[{type:"list",items:["这是道非常简单的菜 过程会比较繁琐 但当将菜肉米饭酱汁搅拌起来吃会很满足","如果对外观有一定要求 可以用砂锅代替普通碗"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"韩式拌饭",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"韩式拌饭的做法"},{no:160,id:"87f851710ee34579c421e986306a27cc",name:"麻油拌面",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["风干快熟面/任何牌子的快熟面（不需要调味料）","麻油","胡椒粉","老抽","盐"]}]},{text:"计算",content:["每份：",{type:"list",items:["水 1 升","快熟面 1 块","麻油 15ml","老抽 10 克","盐 30 克（可选，这 30g 盐不会被全部食用）","胡椒粉 10 克","生抽 5 克（可选）"]}]},{text:"操作",content:[{type:"list",items:["将水倒入锅中并煮沸 （喜欢吃 q 弹面的同学，可在水里加入 30 克盐，用盐水煮出来的面会比较 q 弹）","将快熟面放入锅中 3 分钟（也可参考当下品牌快熟面的烹饪时间）","当面开始散了可以开始搅拌，让面受热均匀","将水滤干把面倒入碗中","按照上面的计量放入麻油，老抽，胡椒粉，生抽（可选）","筷子搅拌均匀","一道简单即省钱的懒人麻油拌面就完成啦"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["省吃俭用懒人的菜：麻油拌面：想必大家都会有节约开销的时刻吧，附上个人耐吃又省钱的食谱。不需要太多的步骤简单的煮，捞，吃。","单身的朋友懒惰出门，又不想花钱，简简单单就一餐。\n非单身的朋友想存钱，让女友花钱，简简单单就一餐。"],title:"麻油拌面的做法"},{no:161,id:"3a000f4d1ab096e5a184d38d9bab0aec",name:"麻辣减脂荞麦面",category:"staple",detail:[{text:"原料和工具",content:[{type:"list",items:["调味料：火锅底料、花生酱、全脂牛奶、生抽、辣椒油、醋、花椒油","原料：半干荞麦面、娃娃菜、生菜","洗菜盆、直径 18cm 的小锅"]},{type:"heading",text:"建议购买方案："},{type:"list",items:["荞麦面：pdd买食尚烩荞麦面，一包400g，价格4.9元，可以做4份","火锅底料：某宝小龙坎传统清油火锅底料味道最佳，29.8元一包，可以做20份","花生酱：pdd莺歌花生酱 24.8元两瓶，可以做68份","花椒油：pdd五丰黎红花椒油400ml,32元两瓶，可以做80份","其他：随便，不会影响到口味"]}]},{text:"计算",content:["每份：",{type:"list",items:["半干荞麦面 100g","娃娃菜 8 片（共 150g）","生菜 6 片（共 80g）","火锅底料 25g","花生酱 15g","全脂牛奶 150ml","生抽 6ml","辣椒油 10ml","醋 20ml","花椒油 10ml","水 500ml"]}]},{text:"操作",content:[{type:"list",items:["娃娃菜、生菜洗好，备用","锅内倒入 500ml 水，开大火，将荞麦面和娃娃菜放进去，等待水沸腾","水沸腾后，转小火，加入火锅底料、花生酱、牛奶、生抽、辣椒油，水开后煮 5 分钟","加入生菜，再煮 2 分钟","加入醋、花椒油，关火，直接端着小锅开吃。"]}]},{text:"附加内容",content:[{type:"list",items:["一定要选半干荞麦面，口感最好","可以随意添加其他东西，比如火锅丸、蛋饺等","火锅底料、花生酱、牛奶一定要加，口味三大巨头","如果不能吃酸，可以不加醋"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["麻辣减脂荞麦面做法非常简单，不需要任何厨艺基础。\n一份 298 千卡，美味+便宜+减脂，只需要 20 分钟就可以完成。"],title:"麻辣减脂荞麦面的做法"},{no:162,id:"cc2754fe92ecdc562ec7fe655be9e510",name:"示例菜",category:"template",detail:[{text:"原料和工具",content:["","","","",{type:"list",items:["咖喱块（推荐品牌好侍）","土豆","藤椒油（可选）"]}]},{text:"计算",content:["","","","","每次制作前需要确定计划做几份。一份正好够 2 个人吃。","每份：","","","",{type:"list",items:["咖喱块 115g","土豆 2 个（每个土豆大约重 120g，共约 240g）","食用油 10-15ml"]}]},{text:"操作",content:["","","",{type:"list",items:["土豆去皮、切成不超过 4cm 的大块，备用","咖喱块切碎，增加接触面积加速溶解，备用","热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高",["放入土豆，保持翻炒至土豆",{type:"em",text:"变软"},"（可以用筷子确认）",""],["加水没过所有食材，沸腾后，将火调小然后",{type:"strong",text:"等待 15 - 20 分钟"}," ",""],["关火，加咖喱并搅拌，等待直至咖喱融化 ",""],["再开火，缓慢",{type:"strong",text:"搅拌 10 分钟"},"，防止糊锅"],["在外观",{type:"em",text:"呈粘稠状态"},"后关火，盛盘"]]}]},{text:"附加内容",content:["",{type:"list",items:["操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。",["参考资料：",{type:"link",text:"世界美食教程的微博视频",href:"http://t.cn/EJ77yFy"}]]},"","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。",""]}],desc:["","","","","",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"","示例菜是一道简单易做的菜。富含 DHA 和蛋白质。一般初学者只需要 3 小时即可完成。还有美容效果哦~"],title:"示例菜的做法"},{no:163,id:"1103d17334ea410b5a781cff8a9443a8",name:"上汤娃娃菜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["娃娃菜","皮蛋","午餐肉（火腿肠）","葱","姜","蒜","盐","糖","淀粉"]}]},{text:"计算",content:["注意，这道菜仅有足够 2-4 人食用的版本。",{type:"list",items:["娃娃菜 700g","金针菇 10g（看个人喜好, 不喜欢 see you tomorrow 的就不放 😂）","皮蛋 一个（没有也可以不放）","午餐肉（火腿肠都可以替代）"]}]},{text:"操作",content:[{type:"list",items:["娃娃菜洗净, 竖着切开切成段。","葱 3g 切 小段。蒜 10g 切片。姜 10g 切小片。","皮蛋切成丁, 火腿肠或者午餐肉切成丁（1cm 大小的丁）","金针菇洗净撕开","烧热水娃娃菜放进去十秒钟出一下水捞出。","热锅凉油, 加热锅倒入油过一遍就倒出来, 重新倒入一点油。","调至小火加入葱姜蒜，煎炒出香味即可。","加入适 300g 清水（水量没过娃娃菜即可）, 放入娃娃菜, 金针菇, 午餐肉","加入调味料蚝油、糖、盐、味精烧开。","煮 3 分钟, 煮开后开始装盘, 盛出娃娃菜后皮蛋放在上面把汤汁浇上去就可以了",[{type:"image",text:"上汤娃娃菜",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},""," 拍照技术有限, 味道还是很不错的"]]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["上汤娃娃菜的做法 （素菜|减肥餐）"],title:"上汤娃娃菜的做法"},{no:164,id:"43d3a6890b845843df91ada0b941006a",name:"凉拌油麦菜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["油麦菜","芝麻酱","酱油","醋","蚝油","白糖","香油","蒜","盐"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{type:"list",items:["1 颗 油麦菜（约 200g） * 份数","15ml 醋 * 份数","5ml 酱油 * 份数","10ml 芝麻酱 * 份数","5ml 香油 * 份数","5g 糖 * 份数","10ml 蚝油 * 份数",["两",{type:"strong",text:"头"},"蒜 * 份数"]]}]},{text:"操作",content:[{type:"list",items:["蒜拍碎切末","醋，酱油，芝麻酱，香油，糖，蚝油，蒜末放到碗里搅拌均匀","油麦菜切段，每段不超过 4cm","油麦菜放到一个大点的盆里,倒入上述碗中酱料,充分搅拌均匀."]}]},{text:"附加内容",content:[{type:"list",items:["芝麻酱可以用花生酱代替","芝麻酱一定要和油麦菜混合均匀才更好吃."]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"凉拌油麦菜的做法"},{no:165,id:"9bb1e717501dc1ee48a49f9fc1deaf50",name:"凉拌莴笋",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["莴笋","萝卜","小米辣","姜","蒜头","盐","食用油"]}]},{text:"计算",content:["每份：",{type:"list",items:["莴笋 1 根","萝卜 0.25 根","小米辣 2 个","姜 1 片","蒜头 2 粒","盐 5 g","食用油 25 ml"]}]},{text:"操作",content:[{type:"list",items:["莴笋削皮，切小条。萝卜切条，一起放入大碗，加入盐搅拌，放置 10 分钟","放置后的莴笋用水清洗 1-2 遍","起锅烧水，放入莴笋，水煮 1 分钟 捞出，沥干水分，放入大碗","起锅烧油，放入姜片、蒜粒、小米椒煸炒 30-45 S ，倒入莴笋中","搅拌充分，端盘"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:[{type:"list",items:["萝卜非必须，只是为了增加菜色","端盘后，可以根据个人口味，额外增加生抽、白砂糖、香醋、芝麻等佐料","莴笋条的大小看个人口感决定，但莴笋皮要尽量多削点，不然真的影响口感","冰镇效果更加"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["凉拌莴笋，开胃小菜"],title:"凉拌莴笋的做法"},{no:166,id:"4c0b46d9daee869b6bf26f24c92e6dc1",name:"凉拌黄瓜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["黄瓜","醋","酱油","蒜"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["黄瓜 200 克 * 份数","醋 7.5 ml + 4 ml * 份数","酱油 5 ml + 2.5 ml * 份数","蒜 3 瓣 * 份数","盐 0.4 克 + 0.2 克 * 份数","香油 5 ml + 2 ml * 份数","蚝油 5 ml"]}]},{text:"操作",content:[{type:"list",items:["用菜刀将黄瓜拍扁，再剁成长 3 厘米的碎块","将碎黄瓜装入碗中","将蒜拍碎切成碎末","将醋，酱油，盐，耗油和蒜依次倒入碗中搅拌均匀并腌制 15 分钟","将香油倒入碗中并均匀搅拌"]}]},{text:"附加内容",content:[{type:"list",items:["部分情况下黄瓜端头有苦味，请洗净切下后确认","做好之后直接开吃，亦可先准备好后放入冰箱冷藏（并非冷冻）后食用","若放入冰箱冷藏，则需使用保鲜膜包紧，并在 8 小时内食用完毕，否则黄瓜会因过度腌制失去清脆口感"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"凉拌黄瓜的做法"},{no:167,id:"21169af39521c0cf33f50ebcf8178d38",name:"包菜炒鸡蛋粉丝",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["包菜","鸡蛋","粉丝","胡萝卜","菜籽油","盐、生抽、老抽、耗油","葱、蒜、干辣椒"]}]},{text:"计算",content:["每份：",{type:"list",items:["包菜 半 颗","鸡蛋 2 个","粉丝 1 把","胡萝卜 半 根","菜籽油 20 ml","盐 2 g、生抽 15 ml、老抽 10 ml、耗油 10 ml","葱 半 根、蒜瓣 2 片、干辣椒 5 根"]}]},{text:"操作",content:[{type:"list",items:["胡萝卜、包菜切丝备用","粉丝先用冷水浸泡 1 小时，然后将粉丝放入锅中，加入开水烧至粉丝烫软捞出备用","鸡蛋打入碗中，加入盐后搅拌 15 S","葱、蒜、辣椒切成小粒备用","起锅烧油，倒入鸡蛋，打散炒熟盛出","再倒入油，放入葱、蒜、干辣椒翻炒 8 秒","下胡萝卜、包菜丝儿翻炒 30 秒","放入粉丝","放调料，生抽 15 ml，老抽 10 ml，耗油 10 ml，盐 2 克","放入之前炒好的鸡蛋，翻炒约 15 秒","出锅摆盘"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["包菜炒鸡蛋粉丝，是中国的一道日常生活中所熟知的菜品"],title:"包菜炒鸡蛋粉丝的做法"},{no:168,id:"a2ec3aaeebf95db17c28b282405ebe5c",name:"地三鲜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["茄子","土豆","尖椒","葱","姜","蒜","豆瓣酱","生抽","盐","糖","淀粉"]}]},{text:"计算",content:["注意，这道菜仅有足够 2-4 人食用的版本。",{type:"list",items:["茄子 100g","土豆 150g","尖椒 3 - 4 个","淀粉 20g"]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["土豆洗净、去皮。茄子、尖椒洗净。","葱 3g 切 0.5cm 小段。蒜 10g 剁碎。姜 10g 切沫。","茄子、土豆、尖椒均切成 15g 的小块。","热锅，加入 25ml 油。","加入土豆，煎炸大约 3 分钟，待其到大约 8 分熟，以显示金黄色为准。","捞出土豆，留下油。","加入茄子，煎炸大约 40 秒，待其到大约 7 分熟，以显示金黄色为准。","如果锅内已经没有流动的油，可以考虑补充 15ml 油。","放入葱 3g。姜 10g。","放入豆瓣酱 20ml。","放入生抽 10ml。","放入盐 8g。","放入糖 10g。","放入之前处理的土豆。","放入尖椒。","翻炒 1 分钟。","放入蒜 10g","加入 200ml 水和 20g 淀粉。","待水开后，汤减少一半时，关火盛盘。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"地三鲜的做法"},{no:169,id:"cad51aef4e32d3acc1d3ef47279e2534",name:"干锅花菜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["花菜","五花肉","辣椒","生抽","白糖","蒜","盐","油"]}]},{text:"计算",content:["每份：",{type:"list",items:["花菜 400 g","五花肉 100 g","辣椒 1-2 根","生抽 10 ml","白糖 5g","蒜瓣 3-4 个","盐 2 g","油 10 ml"]}]},{text:"操作",content:[{type:"list",items:["花菜朵朝下，没入淡盐水中浸泡 20 分钟。然后洗净用小刀拆成小朵","入开水锅中焯水 1 分钟，捞出立即用冷水冲淋至完全凉透，沥水备用","五花肉切成薄片，大蒜白色切下用刀背拍扁，小红辣椒切成段","锅烧热放油，油热下大葱白爆香","下五花肉片入锅，用中火煸炒至表面全部变色，继续煸炒一会儿，把肥肉部分的油份逼出一部分","倒入红辣椒段和花菜，翻炒几下","加入 10 ml 生抽","再加入 5 g 白糖，转大火不断翻炒 1 分钟","把大蒜叶部分切成段，放入锅中，翻炒几下后，关火盖上盖子焖 1 分钟即可"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"干锅花菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"干锅花菜是湘菜常见的一道菜。"],title:"干锅花菜的做法"},{no:170,id:"17c144ace1b46e84953f00c7f32396ba",name:"拔丝土豆",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["土豆","食用油","淀粉","白砂糖","水","芝麻"]}]},{text:"计算",content:["每份：",{type:"list",items:["土豆 2 个","食用油 500 ml","淀粉 30 g","白砂糖 120 g","水 100 ml","芝麻 5 g"]}]},{text:"操作",content:[{type:"list",items:["土豆去皮，切均匀的小块。放入淀粉（不加水）搅拌，使得淀粉覆盖土豆表面","起锅烧油，放入土豆块，缓缓翻滚煎炸 5-7 分钟 ，直至筷子可以插进土豆","取出土豆，放入大碗备用","锅中加入水、白砂糖，沿着一个方向慢慢搅动白砂糖，直到白砂糖颜色变成褐色","重新倒入土豆，翻炒 30 S 后 出锅","土豆盛盘，散上芝麻"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:[{type:"list",items:["土豆煎炸不可太熟透，否则在拔丝端盘时不容易定性，影响美观"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["拔丝土豆是一道色香味俱全的特色名菜，属于鲁菜系"],title:"拔丝土豆的做法"},{no:171,id:"b0af4a5cd2ac80d821177e2a327d6002",name:"椒盐玉米",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["玉米粒","椒盐","芝麻粒","油","淀粉","两个塑料簸箕","若干吸油纸"]}]},{text:"计算",content:["这道菜分量和在川菜馆点的标准分量一样",{type:"list",items:["玉米粒（袋装） 350g","淀粉（在锅里完全能盖住玉米粒表面为准，在 40 - 70g）","椒盐粉 10g","芝麻粒 10g"]}]},{text:"操作",content:[{type:"list",items:["玉米粒都是剥好的，直接解冻即可，温水泡 15 分钟或者灶上开水煮 5 分钟。","拿出一个簸箕，将其假设为 BoxA，垫上吸油纸，倒进解冻好的玉米粒。","shaking shaking shaking! - 直到吸油纸全部变湿为止。","拿出第二个簸箕 BoxB，垫上吸油纸，将 BoxA 的玉米粒全部倒入 BoxB 中。","shaking shaking shaking! - 直到吸油纸全部变湿为止。","重复上述操作多次，直到玉米表面没有明显可见的水滴但保持湿润的状态。","倒入大量淀粉，能够完全盖住玉米粒。","shaking shaking shaking! - 直到淀粉裹住了玉米粒","开灶 - 放锅 - 倒入油 尽量铺满锅底 但不要太多。","油热 8 成，倒入裹上了淀粉的玉米粒。","中火先煎 30s，不要翻炒，不然淀粉会掉。","轻微翻炒 3 分钟即可出锅。","最重要的一步：撒上 3g 椒盐，撒上芝麻粒！","香喷喷的”椒盐玉米“就做好了"]}]},{text:"附加内容",content:["玉米粒不要自己剥，费手的，可以直接外卖软件买菜”已经剥好的玉米粒“，30 分钟 送达后温水解冻。\n开水解冻慢就拿开水煮！（ 千万别煮玉米本身，带着包装一起煮，撕掉一个口","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。",{type:"image",text:"椒盐玉米",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]}],desc:[],title:"椒盐玉米的做法"},{no:172,id:"7722114c0c96ee20124155880ec9ee0a",name:"榄菜肉末四季豆",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["四季豆","五花肉","橄榄菜","大蒜","小米辣（不吃辣可以不放）"]}]},{text:"计算",content:[{type:"list",items:["四季豆 220g","五花肉 100g","橄榄菜 20g","大蒜 10g","小米辣 10g"]}]},{text:"操作",content:[{type:"list",items:["将四季豆洗净，并把筋撕干净，然后切成大小均匀的颗粒备用。","将大蒜拍碎剁成蒜末备用。","将小米辣切成大小均匀的颗粒备用。","将五花肉去皮，然后剁成肉末备用。","将锅烧热，然后加入 20ml 油滑锅，锅滑好之后将热油倒出，然后加入 10ml 冷油，这就是传说中热锅冷油，这么做主要是防止肉末粘锅。","如果家里没有晾油瓶的话，也可以不用滑锅，放入油之后，直接加入肉末开始煸炒，小火煸炒两分钟，炒出猪油。","肉末炒香之后加入蒜末，橄榄菜和小米辣，炒出香味。",["加入四季豆开中火煸炒，四季豆至少要炒 5 分钟，一定要保证四季豆",{type:"strong",text:"熟透"},"，否则可能会食物中毒。"],"四季豆炒熟后加入 2ml 酱油从锅边淋入，然后加入 2g 盐、1g 鸡精、1g 胡椒粉和 0.5g 糖。","将调料翻炒均匀。","出锅，装盘。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"榄菜肉末四季豆成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"榄菜肉末四季豆的做法"},{no:173,id:"9653f2ba86296fe2863a1ae790b9e019",name:"水油焖蔬菜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["食用油","盐","蚝油（可选）","叶菜类蔬菜"]}]},{text:"计算",content:["叶菜类蔬菜含水量较多，在准备时可能看起来体积很大。实际受热后体积会迅速减小。",{type:"list",items:["叶菜类蔬菜：300g ~ 500g"]}]},{text:"操作",content:[{type:"list",items:["洗净蔬菜","锅中加入 150ml 水，并烧开。（水不需要能完全没过蔬菜）","加入 3g 盐","（可选）加入 3ml 蚝油","加入 2ml 食用油","下菜， 翻拌一下，然后盖上锅盖焖 1 分钟","盛盘"]}]},{text:"附加内容",content:[{type:"list",items:["不确定咸淡的情况， 可以先少放盐， 在出锅前尝味， 考虑调整加盐","可以用鸡汤、骨头汤等替代水， 更好吃","焖的时间不可过长"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["水油焖蔬菜中添加了油，这提升了口感，并且可提升脂溶性维生素的摄入。相比生吃蔬菜，好处更多。"],title:"水油焖蔬菜的做法"},{no:174,id:"dc80459ec86e46d7082417ac2ecb7671",name:"洋葱炒鸡蛋",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","洋葱","食用油","盐","葱","料酒"]}]},{text:"计算",content:["每份：",{type:"list",items:["鸡蛋 2 个","洋葱 50 g","食用油 50 ml","盐 2 g","葱 半 根","料酒 2 ml"]}]},{text:"操作",content:[{type:"list",items:["鸡蛋打入大碗中，加入洋葱片、盐后搅拌 60 S","起锅烧油，倒入鸡蛋，一面煎炸 30-45 S ，翻面继续翻炒，反复 2-3 分钟 后散上料酒出锅","鸡蛋装盘，散上葱花"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["洋葱炒鸡蛋，是中国的一道日常生活中所熟知的菜品"],title:"洋葱炒鸡蛋的做法"},{no:175,id:"6d2fe04d5050c05e39b3302603d6c4af",name:"炒滑蛋",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋（最好是无菌蛋）","牛奶"]}]},{text:"计算",content:["每份：",{type:"list",items:["鸡蛋 4 颗","牛奶 30ml","食用油 10ml"]}]},{text:"操作",content:[{type:"list",items:["鸡蛋加入牛奶以及 5ml 食用油搅拌均匀，备用","大火烧热平底锅约 30s ，加入 5ml 食用油后再烧 30s 转小火。","放入搅拌好的鸡蛋，再锅中静置 5 秒后，用锅铲将蛋液从边缘缓慢推向中间","翻炒至大致凝固后关火，装盘"]}]},{text:"附加内容",content:[{type:"list",items:["最后可根据个人口味撒些黑胡椒或者盐来调味。",["参考资料：",{type:"link",text:"甜琛廚房",href:"http://sweetheartkitchen.com/recipes/scrambled-egg/"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"炒滑蛋成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"炒滑蛋是一道简单易做的菜。一般初学者只需要 5 分钟即可完成。"],title:"炒滑蛋的做法"},{no:176,id:"7f9254d167f7fe34ad026be9571b96f6",name:"炒茄子",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["茄子","八角（可选）","虾皮（可选）","香葱（可选）","酱油","菜籽油或花生油"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{type:"list",items:["茄子数量 = 份数 * 1.8 个","八角 = 份数 * 1 个","虾皮 = 份数 * 正常男子手抓半把","香葱 = 份数 * 2 颗","酱油 = 份数 * 40 ml"]},"注：油、酱油这俩种材料在操作中也有体现，大家可以交叉对比来确定添加材料的数量\n"]},{text:"操作",content:[{type:"list",items:["将茄子洗净，一刀分为两段（竖切）。每段的茄子切菱形块，将切好的茄子放入碗中待命。","将香葱洗净，并切成葱花放到案板上待命。","切好八角，放到案板上待命。","开火热锅，直至锅内没有水。","往锅内倒食用油，没过锅底的两倍（油可以多加，但不可少加）。","热油约 6 成熟，放入八角、虾皮、香葱这三种可选性材料。","如果没有八角等可选材料，热油至 9 成熟。","待锅内的油到 9 成熟，将碗中的茄子倒入锅内用锅铲进行翻炒。","翻炒约 40 秒，将锅铲悬空，与锅平行，把酱油倒入锅铲内。一人约 2.5 锅铲（酱油可以少加，但不可多加，会咸）","继续进行翻炒。","等到锅内所有茄子变色且变软时捞出。"]}]},{text:"附加内容",content:[{type:"list",items:["因为酱油的缘故，所以本菜不必加盐。出锅之前可以尝一下，如果不咸可以加微量的盐，下次炒时酱油量要增加","如果加了虾皮，可以将酱油量酌情减少。","炒本菜时，一直大火即可。","切忌！一定不可加水，会变成水煮茄子，口感差，所以油可多放，不可少放。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["家常炒茄子，简单易学，原料不复杂，其中可选项有无皆可。（但是八角强烈推荐）"],title:"炒茄子的做法"},{no:177,id:"e7619e10b7661bc104e4aba884fbc7a8",name:"炒青菜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["青菜"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1-2 个人食用","总量：",{type:"list",items:["青菜 100g * 份数","食用油 10-15ml（覆盖锅底即可）","食盐 5g * 份数","饮用水 70ml * 份数","白糖 5g * 份数"]}]},{text:"操作",content:[{type:"list",items:["青菜掰成小瓣，用清水洗净，备用。","热锅，锅内放入 10-15ml 食用油。等待 30 秒让油温升高。","将准备好的青菜倒入锅中，翻炒至青菜变软（约 1 分钟）。","倒入计算好的清水，水位应当完全浸润或即将没过青菜，加入食盐 （5g * 份数），继续翻炒约 1 分钟。","最后加入白糖小火加热 2 分钟，加热时盖上锅盖。","盛盘。"]}]},{text:"附加内容",content:["虽然看起来加了很多盐，但是青菜比较容易出水，盐不会全部被吃进去，有不少会溶解在水里，不要喝那个剩下的汤就行。","加入白糖，会让青菜颜色更绿。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["制作简单方便。预计 10 分钟即可完成。"],title:"炒青菜的做法"},{no:178,id:"e1345d18b3968b44817f2223d48abeb9",name:"烤茄子",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["茄子","食用油","酱油（生抽）","蒜蓉","辣椒","孜然","食用盐"]}]},{text:"计算",content:["按照两个人的份量：",{type:"list",items:["茄子 1 个 （大约 200g）","食用油 20-30 毫升","酱油 4-6 克","小米椒 1 个 （大约 20g）","蒜蓉 3-4 瓣","孜然 1-3 克","食用盐 0.5-2 克"]}]},{text:"操作",content:[{type:"list",items:["将酱油、孜然、食用盐和切碎的小米椒置于碗中，均匀搅拌备用","茄子洗净，用纸巾擦干表面的水分","用叉子在茄子的一侧扎 4-8 下","使用 15-25ml 的食用油涂满茄子表面","将烤箱温度设置为 200℃ （打开烤箱风扇 大火），预热 2 分钟","将茄子放入烤箱中层或者上层，烤制 12-15 分钟 （茄子表面有褶皱，且能按压 0.3-0.5cm 的深度即可）","取出茄子，用刀茄子上竖着划一个口子。口子居中，上下距 1-1.5cm","用小刀或者叉子伸入口子，竖着切割茄子内部","将口子微微掰开，倒入第一步准备的酱料","再次将茄子放入烤箱，将烤箱温度设置为 200℃ ，烤制 4-7 分钟","取出，关闭烤箱电源"]}]},{text:"附加内容",content:["最终成品和楼下烧烤摊的烤茄子差不多，太香了！",[{type:"strong",text:"注意事项："},"\n茄子表面有水分、未涂满食用油或未使用叉子扎孔可能导致",{type:"strong",text:"茄子在烤制的过程中爆裂"}],[{type:"strong",text:"可以改进的环节："},"\n第一次用刀划口子的时候，可以直接将茄子竖直切成两半，然后切割出纹路后涂抹上酱料"],{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["非常简单方便，而且香极了"],title:"烤茄子的做法"},{no:179,id:"ac3c7a7c9e2a2e46759027a8aae18e15",name:"糖拌西红柿",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["西红柿","白砂糖","冰箱"]}]},{text:"计算",content:["一份正好够 2 人吃。","每份：",{type:"list",items:["西红柿的数量 = 1 个","白砂糖 = 20g","西红柿 2 个（每个西红柿约 100g，共 200g）","白砂糖 20g"]}]},{text:"操作",content:[{type:"list",items:["西红柿大卸八块，去掉头部根蒂部，备用","拿出白砂糖，备用","全部切好后，将西红柿在盘子中均匀码一圈","撒上白糖，一盘凉拌西红柿就好了，营养美味，酸甜爽口，夏日解暑又解腻","放入冰箱冷藏 10 分钟口感最佳"]}]},{text:"附加内容",content:["在制作过程中 请您小心使用刀具。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"新鲜可口，制作简便，营养价值高，适合夏季食用，家庭餐桌上的一道美味凉菜。西红柿含有大量的维生素 C, 做法简单 几分钟就可完成。"],title:"糖拌西红柿的做法"},{no:180,id:"60fd782fb92fb4092ae8304d14edb4ab",name:"红烧冬瓜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["冬瓜","食用油","料酒","淀粉","生抽","老抽","鸡精","香葱","姜末","耗油"]}]},{text:"计算",content:["每份：",{type:"list",items:["冬瓜 300 g","食用油 50 ml","料酒 2 ml","淀粉 10 g","生抽 10 ml","老抽 15 ml","鸡精 3 g","香葱 0.5 根","姜末 1 粒","耗油 15 ml"]}]},{text:"操作",content:[{type:"list",items:["冬瓜去皮，切 边长不超过 2cm 小块","起锅烧油，放入冬瓜，缓缓翻滚煎炸 2 分钟 ，直至冬瓜表面泛金黄色","取出冬瓜，放入大碗备用","利用锅中的剩余油，依次放入姜末、生抽、耗油，翻炒 15 S","重新倒入冬瓜，翻炒 30 S 后，加入开水，水要没过冬瓜表面，大火煮 10 分钟","加入老抽上色，继续煮，直至冬瓜软糯（筷子可以轻松插近冬瓜）","加入鸡精、料酒、香葱翻炒后 30 S， 取出冬瓜到大碗中","锅中剩余汤汁保留，倒入水淀粉，煮开后汤汁浇灌在冬瓜表面"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["红烧冬瓜是一道具有色泽红亮，香鲜味美、营养价值丰富的家常菜"],title:"红烧冬瓜的做法"},{no:181,id:"c21a02f6c513c54d0d62efd4d96fa85b",name:"红烧茄子",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["大蒜","大葱","青辣椒","洋葱","西红柿","青茄子","盐","酱油","鸡蛋","面粉","淀粉"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 2 个人食用","总量：",{type:"list",items:["青茄子的数量 = 份数 * 0.7 个","青辣椒 = 份数 * 0.5 个","洋葱 = 份数 * 0.3 个","西红柿 = 1 个","大葱 = 半颗","大蒜 = 3 瓣","鸡蛋 = 1 个","面粉 = 青茄子数量 * 150 克","淀粉 = 面粉 / 4 克","酱油 = 茄子数量 * 7 克（向上取整）"]}]},{text:"操作",content:[{type:"list",items:["青茄子、青辣椒、西红柿、洋葱、大葱洗净。","大葱切 5 毫米宽的葱花，大蒜扒皮并拍碎，西红柿切 6 立方厘米的块，青辣椒、洋葱切 5g 的块。","茄子切菱形块（先切 2 公分厚的片，然后再把片切成 2 公分的条，最后斜刀切块儿...）。","将面粉倒入盆中，依次加入少量水，搅拌均匀，呈粘稠糊状。","加入淀粉，加入 30 克水，搅拌均匀。","将鸡蛋打到盆中，加入（面粉 / 20）克的盐，搅拌均匀。","将茄块倒入面糊中，搅拌使茄块的每一面都能沾上面糊。","开大火，热锅，加入 500 毫升的油，当能看到锅里的油冒出一丝烟时，调至小火，将茄块用筷子夹入到油锅，待所有的茄块下锅之后，调至中火，直到茄块变金黄色时捞出，将油倒出。","加入（份数 * 5）g 的油，放入大蒜、葱花，翻炒 15 秒，放入青辣椒块翻炒 30 秒，放入西红柿翻炒 30 秒。","放入炸好的茄块，加水面高度为锅内食材的 0.8 倍。","放入酱油和（份数 * 3）g 的盐。","等待，直到汤汁呈粘稠状（水位大概为剩余食材高度的 0.2-0.3 倍），开盖，盛出菜，关火。"]}]},{text:"附加内容",content:["在操作的第 4-6 步骤中要注意：\n一定要顺序执行，否则会有灾难性错误......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"红烧茄子的做法"},{no:182,id:"083a15958b06b23860051bb25d55752b",name:"茄子炖土豆",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["茄子","土豆","肉",["辣椒（是青辣椒，而",{type:"strong",text:"不是辣椒面或辣椒油"},"）"],"酱油","盐","蒜"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 2-3 个人食用","总量：",{type:"list",items:["茄子的数量 = 份数 * 1 个 （每个茄子约 150g）","土豆数量 = 份数 * 1 个（每个土豆约 150g）","肉量 = 份数 * 180 克","酱油量 = 份数 * 15 毫升","盐量 = 份数 * 5 克","辣椒量 = 50 克（调味，所以无论多少人都放这些。）",["蒜量 = 3 瓣（调味，所以无论多少人都放这些。注意是里面的小瓣 3 瓣，而",{type:"strong",text:"不是3整头"},"）"]]},"使用上述条件，计算出计划使用的原材料比例。"]},{text:"操作",content:[{type:"list",items:["将茄子、土豆、辣椒洗净，蒜扒皮并拍碎。","将茄子、土豆切成约 6 立方厘米的块，辣椒切成 5 克的小块，肉切成 3 厘米的丝。","开火，热锅，加入份数 * 13 毫升的油。","当能看到锅里的油冒出一丝烟时，放入辣椒。","煸出辣椒香气后，立刻放入肉，用铲子翻炒 30 秒。","放入土豆，翻炒 30 秒。","放入茄子，翻炒 30 秒。","放入酱油和盐，继续翻炒 5 分钟。","加入水，水面高度为锅内食材高度的 0.9 倍，并盖上锅盖。","等待，直到锅内水的高度剩余食材高度的 0.1 倍时，开盖，放入蒜，搅拌均匀，关火。"]}]},{text:"附加内容",content:["在操作的第 5-7 步骤中要注意：在此过程中注意锅底如果没有液体（油或水），则加 5 毫升的水再继续翻炒。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"茄子炖土豆的做法"},{no:183,id:"7052cd363974e0eea93519c4ce48d2ba",name:"茭白炒肉",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["茭白","瘦肉","淀粉","食用油","鸡精","姜","蒜","料酒","盐"]}]},{text:"计算",content:["每份：",{type:"list",items:["茭白 2 根","瘦肉 100 g","淀粉 15 g","食用油 30 ml","鸡精 5 g","姜 1 片","蒜 1 个","料酒 5 ml","盐 2 g"]}]},{text:"操作",content:[{type:"heading",text:"准备"},{type:"list",items:["茭白切片，每片厚度 0.5 cm","瘦肉切条，厚度 0.3-0.5 cm，加入料酒、生粉、盐、水搅拌","姜切片、蒜头剁碎"]},{type:"heading",text:"制作"},{type:"list",items:["起锅水烧开，放入茭白，水煮 60-90 S 后取出沥干","起锅，倒入 15 ml 油，倒入瘦肉，反复翻炒 60 S 取出","起锅，倒入 15 ml 油，倒入姜、蒜翻炒 30S，加入茭白继续翻炒 30 S","继续加入瘦肉翻炒 60 S，加入 20 ml 水，加入盐、鸡精后翻炒 60S 出锅"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:[{type:"list",items:["最后一个步骤，可以考虑加耗油、生抽代替盐上色"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["茭白味道鲜美，有一定营养价值"],title:"茭白炒肉的做法"},{no:184,id:"73818c94f01080ce33033df595557482",name:"菠菜炒鸡蛋",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["菠菜","鸡蛋","食用油","食用盐"]}]},{text:"计算",content:["按照 1 人的份量：",{type:"list",items:["菠菜 350g","鸡蛋 2 个","食用油 15ml","食用盐 5g"]}]},{text:"操作",content:[{type:"list",items:["菠菜去根，洗净，放在篮子里，焯水","将鸡蛋打入碗中，搅匀","热锅，加入 10ml 油","油热后，倒入鸡蛋液，中火翻炒 15 秒，先煎成蛋饼，然后再用锅铲切成小块","关火，将鸡蛋块 盛到盘子中，不要洗锅","重新开火，倒入 5ml 油，油热后，放入菠菜，大火 翻炒 15 秒后，倒入鸡蛋块，翻炒均匀","加入 5g 盐、100ml 饮用水，大火 翻炒 10 秒","关火，盛盘"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["这道菜难度系数简单，营养丰富。",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}],title:"菠菜炒鸡蛋的做法"},{no:185,id:"c8be83ac1873da36a289d91e0a5da11e",name:"葱煎豆腐",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["白豆腐","葱","青辣椒","盐","鸡精","平底锅"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["白豆腐的数量 = 份数 * 0.8 向上取整。","辣椒的数量 = 1.5 只/三人。","葱的数量 = 2 根/三人。","盐量 = 份数 * 3g。","鸡精量 = 份数 * 1.5g。"]},"使用上述条件，计算出计划使用的原材料比例，依口味调整。"]},{text:"操作",content:[{type:"list",items:["豆腐洗净。切约 5 mm 厚度，置于碟中。","葱洗净，除去根部，切成葱花，备用。","辣椒洗净，切开，去籽，切成 1cm * 1cm 状，备用、","热锅，加入份数 * 9ml 油。","油入锅后，使其均匀布于锅底，均匀放入豆腐，小火煎至金黄翻面。","待两面金黄，盛入碟中备用。","补油至覆盖锅底，倒入辣椒大火翻炒，并铲碾 3 分钟。","倒入豆腐，翻炒，加入盐与鸡精，中火翻炒 1 分钟后倒入 10 ML 水，大火收汁。","出锅前撒上之前计算好的葱花，起锅盛盘。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"葱煎豆腐的做法"},{no:186,id:"a7581343186e1f1e1c37d49f0a9bee9e",name:"蒲烧茄子",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["茄子","蒲烧汁","蜂蜜","白糖","生抽","老抽","料酒","水"]}]},{text:"计算",content:[{type:"list",items:[["根据锅的类型决策不同量的油",{type:"list",items:["不粘锅:油汇聚成滴后要散布在茄子的面积","铁锅:摊开后油可以刚好覆盖锅底"]}],"1 个长的上小下大的茄子（注意不要使用浙茄和圆茄）",["1 份蒲烧汁",{type:"list",items:["20 ml 蜂蜜","15 ml 白糖","40 ml 生抽","10 ml 老抽","20 ml 料酒","100 ml 水"]}]]}]},{text:"操作",content:[{type:"list",items:["茄子削皮、横着切成两段","蒸 5 分钟","纵向切开，不要切断，在两边切面各划 2~3 刀至可以摊平","煎至两面金黄","往茄子上浇蒲烧汁至没过 1/2 茄子高度",["煎至背面上色，翻面",{type:"list",items:["同时收汁，若无法收汁可以加入水淀粉（生粉和水的比例在 1:4 到 1:10 根据收汁情况而定）"]}],"把剩下的蒲烧汁浇在茄子上","出锅，一份茄子烧蒲烧汁就烧好了"]}]},{text:"附加内容",content:[{type:"list",items:["这个蒲焼き其实很中国，日式的蒲烧其实是烤的。","灵魂其实在于蒲烧汁？也可以买现成的蒲烧汁。","如果觉得腻可以在装盘后撒点切成 2~5 mm 的小葱，颜色搭配上也能不那么单调。","炒茄子（鱼香茄子、酱爆茄子）墙裂推荐浙茄，细长所以切成滚刀块刚刚好，皮很嫩不像这里需要去皮，茄子的味道适中。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[["众所皆知，茄子🍆和土豆🥔是两种荤菜。这一道蒲烧茄子，从外观上之于鳗鱼正如",{type:"codespan",text:"土豆炖.*"},"中的生姜之于土豆。"]],title:"蒲烧茄子的做法"},{no:187,id:"bf017bdadf3849e8df6a57e43a658939",name:"虎皮青椒",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["青椒","大蒜","白糖（灵魂）","醋","生抽","盐","砵或者有一定深度的碗"]}]},{text:"计算",content:["每份：",{type:"list",items:["青椒 5 个，长度在 10-15cm 的最为合适","大蒜 2-3 瓣","油 20ml","白糖 15g","生抽 15ml","香醋 15ml","盐 4g"]}]},{text:"操作",content:[{type:"list",items:["去掉青椒蒂，用自来水冲洗干净。","青椒切长片，平均一个青椒纵向切成 3-4 片即可。","大蒜去皮，切成碎末，体积在 2mm x 2mm x 2mm 即可。",[{type:"codespan",text:"调料 1"},"：拿一个小碗倒入 20ml 油，将大蒜末放入其中。"],[{type:"codespan",text:"调料 2"},"：白糖、生抽、醋、盐全部倒入砵（碗）等容器，搅拌。"],["将 ",{type:"codespan",text:"调料 1"}," 倒入锅中，开火加热 5 成放入青椒，青椒片不要叠在一起，单独成片放置锅中。"],"用锅铲不停的按压青椒，合适的时候翻面。",["翻炒约 2 分钟，待青椒表皮出现褶皱时，倒入 ",{type:"codespan",text:"调料 2"},"。"],"加大火候继续翻炒 30s 后即可出锅盛入盘中。"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。",{type:"image",text:"虎皮青椒",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]}],desc:[],title:"虎皮青椒的做法"},{no:188,id:"fa47a06ac40f180d4b23a147782e2609",name:"蚝油三鲜菇",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["香菇","蟹味菇","白玉菇","小米辣","菜椒","食用油","盐","料酒","淀粉","生抽","鸡精","香葱","姜末","耗油","西蓝花"]}]},{text:"计算",content:["每份：",{type:"list",items:["鲜香菇 2 朵","蟹味菇 30 g","白玉菇 30 g","小米辣 1 根","菜椒 0.5 颗","食用油 10 ml","食用盐 5 g","料酒 2 ml","淀粉 10 g","生抽 10 ml","鸡精 3 g","香葱 0.5 根","姜末 1 粒","蚝油 5 ml","开水 350 ml","西蓝花 100 g"]}]},{text:"操作",content:[{type:"list",items:["蟹味菇、蟹味菇 去掉根部泥土，掰散菌朵","香菇切片（每片厚度 0.5-1 cm,厚点相对薄点更有嚼劲）","生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）备用","水开，放入西蓝花，清水煮 3 分钟，放入碗中备用","洗锅烧开水，加入 5 g 食用盐,倒入蟹味菇、白玉菇、香菇，水煮 1 分钟","1 分钟后，捞出沥干水分","起锅烧油，待油开始冒小泡,放入姜末、小米辣、菜椒 煸炒 30 S","倒入三鲜菇，然后依次倒入生抽、蚝油、鸡精，翻炒均匀后，倒入水淀粉","中火烧干汁，加入料酒、葱花 出锅","摆上西蓝花"]},[{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"\n",{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["几分钟就能做出的蚝油蘑菇，滑嫩入味鲜美可口，别提多好吃了"],title:"蚝油三鲜菇的做法"},{no:189,id:"a4c72f21f7180695ba4d401b5dcce282",name:"蚝油生菜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["生菜","蚝油","大蒜","生抽","盐","白糖","食用油"]}]},{text:"计算",content:["这道菜分量和在川菜馆点的标准分量一样",{type:"list",items:["生菜 1 棵( 200 g ± 50 )","蚝油 6-8 ml","大蒜 4-5 瓣（做成蒜泥或切碎）","生抽 6 ml","盐 0.5 g","白糖 1 g","食用油 5-8 ml"]}]},{text:"操作",content:[{type:"list",items:["生菜洗净并去掉烂菜叶。","热锅，先放 1 L 清水（凉），然后在锅内放入 2 ml - 3 ml 食用油和 0.5 g 盐，等待锅中的水煮沸。",["水沸后，放入生菜，将",{type:"strong",text:"每一片"},"生菜叶都焯水 10 s。"],"捞出生菜，控干水份，摆盘 。","调汁：将生抽 6 ml 、蚝油 6-8 ml 、盐 0.5 g 、 白糖 1 g 放入碗中调匀，并加入 10-15 ml 清水（凉）搅拌均匀。","再开火，热锅，放入食用油 5-8 ml ,油热放入蒜泥。","等待有蒜香飘出，倒入调好的汁，煮沸即可，立马关火。",["将锅中的汤汁均匀地",{type:"strong",text:"浇"},"在生菜上。"]]}]},{text:"附加内容",content:["这道菜富含维生素，做法简单，尝起来爽口又不上火。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"蚝油生菜的做法"},{no:190,id:"1b937ab56a83006dad391c8310c46703",name:"西红柿炒鸡蛋",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["西红柿","鸡蛋","食用油","盐","糖（可选）","葱花（可选）"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["西红柿 = 1 个（约 180g） * 份数","鸡蛋 = 1.5 个 * 份数，向上取整","食用油 = 4ml * 鸡蛋/个","盐 = 1.5-2g * 份数","糖 = 0-2g * 份数","葱花 = 0-10g * 份数"]}]},{text:"操作",content:[{type:"list",items:["西红柿洗净",["可选：去掉西红柿的外表皮",{type:"list",items:["开水烫表皮，然后将西红柿放入冷水，剥去外皮"]}],["西红柿去蒂，切成边长不超过 4cm 的小块，即为 ",{type:"codespan",text:"西红柿块"}],[["将鸡蛋打入碗中，加入 ",{type:"codespan",text:"1g * 份数"}," 的盐，搅匀，即为 ",{type:"codespan",text:"鸡蛋液"}],{type:"list",items:["可以考虑向鸡蛋中加入 1ml 醋，这可以去除腥味，令鸡蛋更蓬松"]}],"热锅，加入食用油",["油热后，倒入 ",{type:"codespan",text:"鸡蛋液"},"。翻炒至鸡蛋结为固体且颜色微微发黄，即为 ",{type:"codespan",text:"半熟鸡蛋"}],[["关火。将 ",{type:"codespan",text:"半熟鸡蛋"}," 盛盘，重新开火"],{type:"list",items:["注意：不要洗锅"]}],["加入 ",{type:"codespan",text:"西红柿块"},"，锅铲拍打并翻炒 20 秒，或至西红柿软烂"],[["向锅中加入 ",{type:"codespan",text:"半熟鸡蛋"},"，翻炒均匀"],{type:"list",items:["可以考虑加入 10ml 番茄酱和 50ml 清水，增加汤汁","可以额外加入一些其它熟肉和材料"]}],"加入剩余的盐、糖（可选，如果倾向于甜味版本）、葱花（可选），翻炒均匀","关火，盛盘"]}]},{text:"附加内容",content:["这道菜根据不同的口味偏好，存在诸多版本，包括且不限于：",{type:"list",items:[["快速做法：",{type:"list",items:[["直接在有",{type:"codespan",text:"半熟鸡蛋"},"的锅中加入 ",{type:"codespan",text:"西红柿块"},"，与鸡蛋一起翻炒直至西红柿软烂"],"继续 第 10 步"]}],"加入盐 改为 “加入两滴生抽”"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["西红柿炒蛋是中国家常几乎最常见的一道菜肴。它的原材料易于搜集，制作步骤也较为简单，所以非常适合新厨师上手，是很多人学习做菜时做的第一道菜。"],title:"西红柿炒鸡蛋的做法"},{no:191,id:"78fc9c1d7a9149795cb18f7ec325d009",name:"西葫芦炒鸡蛋",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["西葫芦","鸡蛋","西红柿（可选）","食用盐","食用油"]}]},{text:"计算",content:["按照 2 人的份量：",{type:"list",items:["西葫芦 500g","西红柿 100g","鸡蛋 3 个","食用油 10-20ml","食用盐 6g"]}]},{text:"操作",content:[{type:"list",items:["西红柿洗净，切成小块，备用","西葫芦洗净，切成边长约为 4cm 的菱形，备用","打三个鸡蛋到碗里，打散搅匀，备用","热锅，锅内放入 5ml - 10ml 食用油","倒入鸡蛋，保持翻炒至鸡蛋成固体，用锅铲分成小块后盛到碗里，备用","锅内放入 5ml - 10ml 食用油，倒入西红柿，炒至变软",["倒入西葫芦一起翻炒均匀，放入 6g 食用盐，将火调小然后",{type:"strong",text:"等待 4 - 5 分钟"}],"倒入备用的鸡蛋，中火翻炒 15 秒","关火，盛盘"]}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"西葫芦炒鸡蛋",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"西葫芦炒鸡蛋是一道简单易做的家常菜。简单易购的食材，好吃又下饭。"],title:"西葫芦炒鸡蛋的做法"},{no:192,id:"05478ea1270c9303667a123927e9e51a",name:"话梅煮毛豆",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["毛豆","话梅","食用盐"]}]},{text:"计算",content:["每份：",{type:"list",items:["毛豆 300 g","话梅 6 颗","食用盐 2 g"]}]},{text:"操作",content:[{type:"list",items:["清水加入食用盐，毛豆浸泡 15 分钟","加入开水，倒入毛豆、话梅，水煮 20-30 分钟","起锅开吃"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["酸甜可口、营养价值高的一种简易美食"],title:"话梅煮毛豆的做法"},{no:193,id:"9726c99287ae8458b824358869905440",name:"酸辣土豆丝",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["土豆","大蒜","青椒","红椒","干辣椒","葱","生抽","陈醋","盐"]}]},{text:"计算",content:["每份：",{type:"list",items:["土豆 240g（越细越长更好）","大蒜 4 瓣","青椒 0.5 个","红椒 0.5 个","干辣椒 3 个","葱 1 根","生抽 5ml","陈醋 10ml","盐 2g","食用油 10-15ml"]}]},{text:"操作",content:[{type:"list",items:["土豆去皮、切丝（或用刨丝器）。","切好的土豆丝用清水清洗，去除多余的淀粉，然后对土豆丝焯水 10 秒。沥干，备用。","葱蒜干辣椒切小块，青红椒切丝。","热锅，小火热油爆香蒜和干辣椒。","加入青红椒翻炒几下，加入土豆丝翻炒至变色。","加 5ml 生抽，10ml 陈醋，蒜末，最后加入盐翻炒均匀即可。"]}]},{text:"附加内容",content:[{type:"list",items:["清洗土豆丝淀粉一定要去干净，不然会全黏在一起","加入蒜末、盐后应尽快出锅，保留蒜香以及避免破坏口感。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["酸辣土豆丝是一道简单易做的菜。色泽光亮，酸辣可口。辅料辣椒富含维生素 C。该菜用料简单，好学易做"],title:"酸辣土豆丝的做法"},{no:194,id:"b508e559d01f10637ec8fc85362ab0e8",name:"陕北熬豆角",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["豆角","土豆","西红柿","螺丝椒（可选）","盐","生抽","五香粉","耗油","葱","姜","蒜"]}]},{text:"计算",content:["注意，受食材个体影响，本菜谱为 2 人份菜谱",{type:"list",items:["豆角 300g * 2 人","土豆 1 个 * 2 人","西红柿 1 个 * 2 人","螺丝椒（可选）2 个 * 2 人","盐 6g * 2 人","生抽 6ml * 2 人","五香粉 3g * 2 人","耗油 6ml * 2 人","葱 3 圈","姜 2g","蒜 2 颗","香菜碎（可选）根据口味加"]}]},{text:"操作",content:[{type:"list",items:["葱切花，蒜切沫，姜切丝，备用。",["豆角去筋，切",{type:"em",text:"2-10cm"},"小段，备用。"],["土豆去皮，切",{type:"em",text:"1cm³"},"小块，备用。"],["西红柿去皮，切",{type:"em",text:"1cm³"},"小块，备用。"],["辣椒去仔，切",{type:"em",text:"0.15cm 宽"},"条，备用。"],"起锅烧油(10ml - 15ml)，冒烟后放入葱姜蒜，翻炒至闻到葱姜蒜香味；","加入豆角，翻炒至变色（青绿色变为翠绿色）；","加入土豆块，翻炒 30s；",["加入热水（水面刚刚漫过菜），盖上锅盖熬至土豆",{type:"em",text:"变软"},"（可以用筷子确认）；"],"加入西红柿块，加入盐，生抽，耗油，五香粉，辣椒，熬至西红柿成汁（注意搅拌，防止糊锅）；","加入香菜碎，出锅。"]}]},{text:"附加内容",content:[{type:"list",items:["加入西红柿后开始继续熬制后，需要偶尔翻搅防止糊底"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[["陕北熬豆角是一种对初学者极其友善的菜，因其制作方式使用",{type:"codespan",text:"熬"},"的方式，食材可多可少，可有可无，几乎不存在失败的可能性。"]],title:"陕北熬豆角的做法"},{no:195,id:"112ce576cd746563fc0c6137efa74d16",name:"鸡蛋火腿炒黄瓜",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["黄瓜","鸡蛋","火腿肠","食用油","盐","生抽","红尖椒（可选）"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人吃。","每份：",{type:"list",items:["黄瓜 = 1 根（约 200g）","鸡蛋 = 2 个","火腿肠 = 1 根（约 40g）","红尖椒 = 1 个","食用油 = 10ml","生抽 3ml","盐 2g"]}]},{text:"操作",content:[{type:"list",items:["黄瓜洗净，切半圆形，备用","火腿切半圆形，备用","红尖椒（可选）切碎，备用",["将鸡蛋打入碗中，搅匀，即为 ",{type:"codespan",text:"鸡蛋液"}],"热锅里倒 5ml 食用油",["油热后转小火，倒入打散的",{type:"codespan",text:"鸡蛋液"},"，用筷子划散，翻炒至鸡蛋结为固体且颜色微微发黄，即为 ",{type:"codespan",text:"半熟鸡蛋"},"，盛出备用"],[{type:"strong",text:"不用洗锅"},"，往锅内倒入 5ml 食用油，倒入黄瓜片大火",{type:"strong",text:"翻炒 1 分钟"}],["把 ",{type:"codespan",text:"半熟鸡蛋"}," 倒入锅中，调入 2g 盐、3ml 生抽，立刻倒入火腿片和辣椒碎（可选）翻炒均匀"],"关火，盛盘"]}]},{text:"附加内容",content:[{type:"list",items:["火腿是咸的，要在调味后才加入，这样不会让火腿也沾上盐"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[],title:"鸡蛋火腿炒黄瓜的做法"},{no:196,id:"506e4cdc3aa25ac98b8ca67391635148",name:"微波炉鸡蛋羹",category:"vegetable_dish",detail:[{text:"原料和工具",content:["每次制作可以最多制作三份。超过 3 人需要的情况下，需要分多次制作。",{type:"list",items:["鸡蛋","水"]}]},{text:"计算",content:["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{type:"list",items:["鸡蛋 2 个 * 份数","水 120ml * 份数","虾皮 10 个 * 份数（可选）","酱油（可选）"]}]},{text:"操作",content:[{type:"list",items:["将鸡蛋打入可使用微波炉加热的陶瓷碗中，使用筷子将其打散。","加入水，搅拌均匀。","将虾皮放入碗中，搅拌均匀，保证所有虾皮不会堆积在一起。","将此碗及内容物放入微波炉中，高火加热 1-1.5 分钟。","小心地从微波炉中拿出碗（真的很烫）。","如果选择放入酱油，则确保酱油在鸡蛋羹表面流动后能以最薄的形式沾满鸡蛋羹表面即可。","开心的享受鸡蛋羹"]}]},{text:"附加内容",content:[{type:"list",items:["一定要确保将鸡蛋打散，否则可能会发生轻度鸡蛋爆炸。\n","鸡蛋和水不能超过碗容量的 2/3，否则可能发生溢出。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["微波炉鸡蛋羹是一个简单易制作的菜。非常适合夜间突然饿了的时候充当夜宵，快捷简单。"],title:"微波炉鸡蛋羹的做法"},{no:197,id:"d2ffc321468e7795921638af3470625b",name:"鸡蛋羹",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["鸡蛋","食用盐","香油","生抽 / 味极鲜","白醋（可选）","藤椒油（可选）"]}]},{text:"计算",content:["按照 1 人的份量：",{type:"list",items:["鸡蛋 2 个","食用盐 3g","白醋 2ml","香油（或芝麻油） 2-4ml","生抽 / 味极鲜 8ml"]}]},{text:"操作",content:[{type:"list",items:["两个鸡蛋放入碗中打散",["加入食用盐 3g",{type:"list",items:["盐起到了重要的增加底味和凝固作用"]}],["加入 2ml 白醋，去除鸡蛋的腥味（可选）",{type:"list",items:["加入米醋也行，但米醋的颜色会使鸡蛋微微发黑"]}],["向碗中加入鸡蛋体积 1-1.5 倍的纯净水，搅拌均匀",{type:"list",items:["1 倍的水鸡蛋更弹，1.5 倍的水鸡蛋更嫩"]}],"过滤蛋液，去掉蛋液中的浮沫（可选，不过滤蒸出来的蛋会有气泡导致不好看）",["向任意一口锅中加入 50ml 清水，水烧开后，放入盛有鸡蛋液的碗",{type:"list",items:["蒸碗要盖上一个盖子，倒扣一个有凹槽的铁碟子，或者使用保鲜膜来减少水汽进入，这是为了避免其变成蜂窝状"]}],[{type:"strong",text:"中火"},"蒸 ",{type:"strong",text:"10 分钟"},"，"],"关火，再闷上 5 分钟","出锅",["加入香油和生抽即可享用",{type:"list",items:["也可用藤椒油代替香油，增加麻爽口感"]}]]}]},{text:"附加内容",content:["上面介绍的是基础水蒸蛋做法，可以在此基础上派生，添加诸如火腿肠、肉馅、虾皮等材料，丰富鸡蛋羹的口感。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:[{type:"image",text:"鸡蛋羹成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"},"鸡蛋羹，又称水蒸蛋，不需要准备复杂的食材，是一道简单快捷易做的菜，当早餐或是正餐都可，制作时长约为 15 分钟。"],title:"鸡蛋羹的做法"},{no:198,id:"ad19ef128cd3b3ce2626617a5ad5edef",name:"麻婆豆腐",category:"vegetable_dish",detail:[{text:"原料和工具",content:[{type:"list",items:["嫩豆腐","猪肉","食用油","淀粉","香葱","姜末","豆瓣酱","食用盐"]}]},{text:"计算",content:["每份：",{type:"list",items:["嫩豆腐 100 g","猪肉 50 g","食用油 10 ml","淀粉 10 g","香葱 0.5 根","姜末 1 粒","豆瓣酱 20 g","食用盐 2 g"]}]},{text:"操作",content:[{type:"list",items:["豆腐切块（每块 2 * 2 cm ），猪肉切成肉丁","起锅烧油,倒入蒜末、豆瓣酱翻炒 5 S 后，倒入肉丁 继续翻炒 30 S","加入开水，水煮 30 S 后，倒入 豆腐，继续煮 2-3 分钟","中火烧干汁，加入水淀粉、食用盐后起锅","散上葱花"]},{type:"image",text:"示例菜成品",href:"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f"}]},{text:"附加内容",content:["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],desc:["川菜经典，配饭一绝"],title:"麻婆豆腐的做法"}]; \ No newline at end of file diff --git a/miniprogram/data-v2.json b/miniprogram/data-v2.json deleted file mode 100644 index 78aad93..0000000 --- a/miniprogram/data-v2.json +++ /dev/null @@ -1,16 +0,0 @@ -{"no":0,"id":"1c92009b9638ee8f6124d3970b960e64","name":"咖喱炒蟹","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青蟹（别称：肉蟹）","咖喱块（推介乐惠蟹黄咖喱）","洋葱","椰浆","鸡蛋","生粉（别称：淀粉）","大蒜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["肉蟹 1 只（大约 300g） * 份数","咖喱块 15g（一小块）*份数","椰浆 100ml*份数","鸡蛋 1 个 *份数","洋葱 200g *份数","大蒜 5 瓣 *份数"]}]},{"text":"操作","content":[{"type":"list","items":["肉蟹掀盖后对半砍开，蟹钳用刀背轻轻拍裂，切口和蟹钳蘸一下生粉，不要太多。撒 5g 生粉到蟹盖中，盖住蟹黄，备用","洋葱切成洋葱碎，备用","大蒜切碎，备用","烧一壶开水，备用","起锅烧油，倒入约 20ml 食用油，等待 10 秒让油温升高","将螃蟹切口朝下，轻轻放入锅中，煎 20 秒，这一步主要是封住蟹黄，蟹肉。然后翻面，每面煎 10 秒。煎完将螃蟹取出备用","将螃蟹盖放入锅中，使用勺子舀起锅中热油泼到蟹盖中，煎封住蟹盖中的蟹黄，煎 20 秒后取出备用","不用刷锅，再倒入 10ml 食用油，大火让油温升高至轻微冒烟，将大蒜末，洋葱碎倒入，炒 10 秒钟","将咖喱块放入锅中炒化（10 秒），放入煎好的螃蟹，翻炒均匀","倒入开水 300ml，焖煮 3 分钟。","焖煮完后，倒入椰浆和蛋清，关火，关火后不断翻炒，一直到酱汁变浓稠。","出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":[["做法参考：",{"type":"link","text":"十几年澳门厨房佬教学挂汁的咖喱蟹怎么做","href":"https://www.bilibili.com/video/BV1Nq4y1W7K9"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["第一次吃咖喱炒蟹是在泰国的建兴酒家中餐厅，爆肉的螃蟹挂满有蟹黄味道的咖喱，味道真的绝，喜欢吃海鲜的程序员绝对不能错过。操作简单，对沿海的程序员非常友好。"],"title":"咖喱炒蟹的做法"} -{"no":1,"id":"4c1da71cdcbc9f07ca0704ae36551ebb","name":"小龙虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小龙虾","油","香叶","八角","桂皮","青花椒","花椒","子弹头辣椒","葱姜蒜","郫县豆瓣","黄豆酱","啤酒","生抽","盐"]}]},{"text":"计算","content":["以下是两斤小龙虾的量，按比例调整就好。",{"type":"list","items":["小龙虾 = 2 斤","油 = 70 毫升（这是平时炒菜 3 倍量）","香叶 = 两片","八角 = 一个","桂皮 = 3 克","青花椒 = 10 克","花椒 = 10 克","子弹头辣椒 = 5 克","葱 = 一根大葱","姜 = 30 克","蒜 = 7 瓣大蒜","郫县豆瓣 = 30 克","黄豆酱 = 30 克","啤酒 = 500 毫升","生抽 = 30 毫升","盐 = 10 克"]}]},{"text":"操作","content":[{"type":"list","items":["小龙虾刷干净去虾线，葱切 2cm 葱段，姜蒜切末。","烧油，油微热, 下香叶、八角、桂皮、青花椒、花椒、子弹头辣椒。","香料出香气之后下锅葱姜蒜","葱姜蒜爆香后，加入郫县豆瓣、黄豆酱，炒出红油。","下小龙虾，翻炒至变色。","加入啤酒，等啤酒烧开后加入生抽，盐。","将小龙虾完全煮熟后出锅。"]}]},{"text":"附加内容","content":["饭店应该都是油炸一遍，家庭油炸的话，太浪费了，所以在这个菜谱里用油比炒菜油多一些煎一下，实测同样好吃。","去虾线后的虾肉比不去虾线的虾肉口感差一些，并且小龙虾去虾线对新手是一个挑战，能接受虾线的情况下不去虾线也可以。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},"在家里做的小龙虾，肉质细嫩，鲜嫩多汁，干净卫生。"],"title":"小龙虾的做法"} -{"no":2,"id":"8d62749ad4a93291a964d23b5e9ab7c6","name":"微波葱姜黑鳕鱼","category":"aquatic","detail":[{"text":"原料和工具","content":["原料：",{"type":"list","items":["黑鳕鱼，带皮"]},"调味料：",{"type":"list","items":["青葱","姜","料酒","酱油","芝麻油","花生油"]},"工具：",{"type":"list","items":["密封袋"]}]},{"text":"计算","content":["每 2 份：",{"type":"list","items":["黑鳕鱼，带皮，2 片，450g（本菜谱主角，所有调料可根据鳕鱼的实际重量进行比例调整）","青葱，葱白，25g。","青葱，葱绿，10g。","姜，13g。","料酒，5mL。","酱油，25mL。","芝麻油，2mL。","花生油，50mL。"]}]},{"text":"操作","content":[{"type":"list","items":["鱼片分别放入密封袋，鱼皮向下放在盘子中。","取葱白切丝 25g，姜去皮后切丝，10g，混合在一起后分成两半，分别放在袋内鱼片上。","每个袋子倒入 2.5mL 料酒。",["封好密封袋，放入微波炉中，中火（800 瓦）微波至",{"type":"em","text":"不透明且容易散开"},"时（约 3.5-5 分钟），从袋中取出鱼片。"],"去除青葱和姜。","取酱油 25mL，芝麻油 2mL，混合均匀后平均淋在两片鱼片上。","取葱绿切细丝 10g，姜去皮后切丝 3g，混合后分成两份撒在鱼片上。","取花生油 50mL，在小锅中加热至 190℃。","将热油淋到放油葱绿的鱼片上，立刻上桌。"]}]},{"text":"附加内容","content":[{"type":"heading","text":"使用海鲈鱼、罗非鱼、大比目鱼或者龙脷鱼"},"| 鱼类 | 是否切片 | 重量 | 微波时间 |\n| - | - | - | - |\n| 海鲈鱼 | 整条 | 450g | 6.5 分钟 |\n| 罗非鱼 | 整条 | 800g | 6 分钟 |\n| 大比目鱼 | 切片 | 170g | 2.25 分钟 |\n| 龙脷鱼 | 切片 | 170g | 1.5 分钟 |",{"type":"heading","text":"其他变化"},{"type":"list","items":["如果想让香气更为浓郁，在微波前可将葱姜与料酒均匀涂抹在鱼片的两侧，再进行微波加热。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜改编自西雅图 Veil 餐厅主厨 Johnny Zhu 的母亲 Margaret Lu 的菜谱。卢女士原菜谱是使用罗非鱼来做这道菜，Johnny 改为鳕鱼，但也可以用大比目鱼鱼排，或者海鲈鱼、鳟鱼等。每种鱼的密度有差别，烹饪时间要做微调。"],"title":"微波葱姜黑鳕鱼的做法"} -{"no":3,"id":"1945f8c72fd0da53f003bab173be1750","name":"烤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["草鱼（农贸市场或者超市让店家杀掉，去除不要的器官）","大葱","料酒","白胡椒粉","食用盐","大蒜","桂皮","八角","香叶","青花椒","干辣椒段","灯笼椒","火锅底料（随意）","千张","绿豆芽","洋葱","豆瓣酱","芹菜段","熟花生米","白芝麻","香菜（放更好吃，根据个人口味可放可不放）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["草鱼 大约三斤","大葱 半根","食用油 20ml","料酒 10-15ml","食用盐 5-10g","白胡椒粉 5g-10g","桂皮 一小片","八角 两个","大蒜粒 八个","香叶 两张","青花椒 一小把","干辣椒段 10 个","灯笼椒 4 个","芹菜段 两根","洋葱 半个","千张 一张"]}]},{"text":"操作","content":[{"type":"list","items":[["草鱼（一般 3 斤 ）从背部切开，两面沿着鱼的背部往下划几刀，不要划到鱼肚皮，不然不易定型",{"type":"list","items":["可以用热水浇在鱼身上洗去粘液或者用刷子在流动水龙头下面不停的刷洗，直到摸着没有黏糊糊的手感。"]}],"把鱼放到容器中，加入料酒，10g 白胡椒粉，5g 食盐抹匀腌制二十分钟入味。","把半根大葱切成一块一块，大蒜粒中间切开，和八角香叶桂皮放在一个容器中","干辣椒段中间一分为二切开并和灯笼椒装在一个容器中","芹菜切小段","豆芽焯水","千张焯水切成丝","洋葱切成丝。",["烤制鱼",{"type":"list","items":["家里有烤箱的可以在烤盘刷上底油，鱼皮朝下，直到烤制两面金黄，然后撒上孜然粉","如果没有烤箱，可以热锅热油，锅的两边撒上 2g 食盐，下入草鱼开始煎，刚下入的时候不要着急翻动，等一面定型后再翻面，煎制两面金黄，撒上孜然粉，出锅装在盘子里准备。"]}],"锅中撒上 20ml 食用油，等到油热后，把大葱大蒜八角香叶倒入炒香","加上一包火锅底料的一半和 15-20g 豆瓣酱，炒出红油","加入 5g 白糖，10g 食盐，5ml 生抽调味，倒入和食材齐平的清水煮开","依次下入芹菜段，豆芽，千张丝，不用煮熟，稍微烫一下后铺上洋葱丝，放上烤鱼","加入干辣椒，灯笼椒，青花椒","另一个锅烧油，油热后浇在刚加入的辣椒上面激发出香味","最后撒上熟花生米，葱花，白芝麻，香菜","煮 5-6 分钟，美味即成。"]},{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"}]},{"text":"附加内容","content":[{"type":"list","items":[["技术总结：上述",{"type":"list","items":["这道菜的食盐，胡椒粉，孜然粉，食用油，生抽，白糖等的使用量，根据个人口味和食材比例做决定，并不需要严格按照上述分量来做。"]}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"烤鱼的做法"} -{"no":4,"id":"c61374357150d4f154481d0f602c9afd","name":"清蒸生蚝","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["生蚝","葱","蒜","姜","酱油","刷子"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 1 升","生蚝 6 个","葱 3 颗","蒜 6 瓣","姜 1 小块","酱油 每个生蚝 1 ml"]}]},{"text":"操作","content":[{"type":"list","items":["将生蚝用刷子刷干净（没有刷子用牙刷）。","蒸锅中放水，将蒸屉放上之后，将 6 个生蚝平铺在蒸屉,使用 50%功率，蒸 3 分钟。","用右手拿着湿抹布掀开烫锅盖，将每个生蚝的外壳掀开一半去掉，生蚝的凸面向下，平面向上，每个放 1 根姜丝,10g 蒜末放到生蚝上。","关上烫锅盖，100%功率蒸 3.5 分钟。","停火，用右手拿着抹布掀开烫锅盖，每个放 5ml 酱油。","盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"清蒸生蚝的做法"} -{"no":5,"id":"dfb180812517038ef48220686bc7bf6c","name":"清蒸鲈鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲈鱼（害怕杀鱼的同学可以让店家帮忙杀）","香葱","姜","食用油","蒸鱼豉油","料酒","食用盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲈鱼 一条","香葱 三根","姜 一块","食用油 10-15ml","蒸鱼豉油 10-15ml","料酒 10-15ml","食用盐 5-10g"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片切丝、香葱的葱白切段，葱绿切丝，切丝后放入冷水浸泡备用。","鲈鱼处理好后洗净，用厨房纸擦干，两面分别划几刀，用盐洗掉鱼身的粘液，并用 10g 盐抹遍鱼身的内外，腌制 10 分钟以上。","补充一个鲈鱼改刀和摆盘的方法，改刀后可以让鲈鱼立起来蒸，均匀受热，同时吃起来更加方便，无需翻面。",{"type":"image","text":"改刀","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},{"type":"image","text":"摆盘","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},"鱼肚内塞上姜和葱白，鱼身也撒上姜和葱白，量为备用的一半。蒸鱼的碟子用筷子将鱼跟碟子隔开蒸","水烧热感觉到水温后放进入鱼","大火清蒸 10 分钟。","蒸好的鱼，用干净的盘子装起来并去除身上姜蒜","鱼身浇上 15ml 蒸鱼豉油","鱼身重新撒上姜和葱丝，锅内加上 10ml 食用油并烧热，将食用油淋至鱼身即可出菜"]},{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"}]},{"text":"附加内容","content":["这道菜属于有手就行，关键点在于火候，鱼的大小跟火候都会相关，太久会导致鱼肉太老极度影响口感，太短会导致部分鱼肉没熟。所以大火蒸鱼一般是 10 分钟内较佳。","切记蒸鱼需要用筷子隔开装鱼的盘子，这样做的好处有两点：",{"type":"list","items":["1、鱼在蒸的过程中会将水滴到盘子，如果鱼直接接触会导致鱼食用时会腥。","2、能够将鱼均匀受热。"]},"这道菜难度系数简单，而且味道非常棒哦","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"清蒸鲈鱼的做法"} -{"no":6,"id":"9465ac50092d0b90efc8a1e041829347","name":"白灼虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["活虾","洋葱","姜","蒜","葱","食用油","酱油","料酒","芝麻","蚝油","香醋"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["虾 250g * 份数（建议 1-2 人份）","葱 一根","姜 一块","洋葱 一头","蒜 5-8 瓣","食用油 10-15ml","料酒 20 ml","酱油 10-15ml","芝麻 一把","香醋 10 ml","蚝油 10 ml"]}]},{"text":"操作","content":[{"type":"list","items":["洋葱切小块，姜切片，平铺平底锅。","活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。","倒入国内料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。",["和上一步并行操作，制作蘸料：",{"type":"list","items":["葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋，搅拌之。","油烧热，淋入蘸料。"]}],"虾出锅，用干净的盘子装好。"]},{"type":"image","text":"白灼虾","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.webp"}]},{"text":"附加内容","content":[{"type":"heading","text":"技术细节"},{"type":"list","items":["开始不能大火、防止糊底。","如果锅盖有通气口、时间要相应调节一下（考虑增加 30 秒中火）。","蘸料其实也是可选的、也可以是纯的醋，大自然馈赠的鲜虾在没有水带走冲淡鲜甜的情况下口感味道都非常棒的。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["白灼虾非常适合程序员在沿海地区做，类似于清蒸鱼：简单容错、有营养、有满足感，甚至很好看。"],"title":"白灼虾的做法"} -{"no":7,"id":"c213437d1ca248279ccbd1b1703b9347","name":"糖醋鲤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲤鱼","番茄酱","白糖","白醋","淀粉","盐","葱","姜","料酒","香菜一颗","盆（两个）","菜刀一个","笊篱一个、锅铲一个"]}]},{"text":"计算","content":["注意，该菜只有 3 人以上版本（过大或太小的鱼都是不合适的），所以不需要公式计算，特别适合家庭聚餐时食用，如年夜饭",{"type":"list","items":["鲤鱼 = 约 3 斤","清水 = 50g","番茄酱 = 40g","白糖 = 20g","白醋 = 10g","淀粉 = 10g","盐 = 30g","大葱 = 30g（约半颗）","姜 = 30g","料酒 = 25g"]}]},{"text":"操作","content":[{"type":"list","items":["将鱼清洗干净，确保无鱼鳞等异物","将鱼头朝左，鱼肚朝下，右手持刀。刀竖直切下 1cm，按紧鱼身往左片 3-4cm，再将鱼片中间轻轻划一刀","将鱼放进盆里，然后将大姜切片，大葱切段（随便切切就行了，主要是需要去腥味）","用吃奶的力气将大葱大姜里的汁水挤到盆中","加入 20g 盐，25g 料酒，然后给鲤鱼搓个澡，涂抹均匀",[{"type":"image","text":"腌制","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},""," （腌鱼时间越长，鱼腥味就越小，推荐腌 30 分钟以上）"],"找个干净的盆，加入 100g 面粉、200g 淀粉、180g 水、5g 盐，用手将其搅拌均匀，面糊此时粘稠呈可拉丝状态，然后打入一个鸡蛋，再次搅匀","等待 30 分钟","将鱼放在案板上，用干毛巾将鱼身上的水擦干（这样可以更好的挂糊）","将盆冲洗干净，用干毛巾擦干","起锅烧油，加入约 1L 的油，将油温烧至 7 成热，约 200-240 度","捏起鱼的尾巴，将鱼头沉入锅底，用勺子往鱼的身上淋热油，待面糊成型后，将鱼慢慢放入锅中，拿锅铲轻轻铲起鱼的头部，然后垫上笊篱。防止底部炸糊。","准备一个盛鱼的盘子，放在锅的旁边。","用锅铲从鱼身处轻轻铲入，两个工具配合鱼翻个身。再炸两分钟，还是同样的方式（笊篱托着鱼头，锅铲托着鱼身，将鱼盛入盘中）","将锅中的油倒入擦干的盆中，放置一边，然后将锅刷干净","将 50g 清水、40g 番茄酱、20g 白糖、10g 白醋放入小碗中，搅拌均匀","再准备一个小碗加入 10g 淀粉、10g 水，搅拌成水淀粉","开大火将锅烧热，然后倒入之前准备的料汁，大火烧开，转小火","加入调好的水淀粉，边倒边搅拌，然后 20 秒后关火","将熬好的糖醋汁用勺子均匀地浇在鱼身上，可以加点香菜或葱花点缀，糖醋鲤鱼就做好了",[{"type":"image","text":"成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},""," 这里的糖醋汁熬的有点稠了......"]]}]},{"text":"附加内容","content":["这道菜难度系数算中等吧，对新手还是不太友好的......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"糖醋鲤鱼的做法"} -{"no":8,"id":"383669bf417e2f621b5521cf85fb853a","name":"红烧鱼头","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，尽量另准备一把菜刀，超市或市场上均有廉价且刀片更厚的菜刀，刀片厚度在 5-7mm 为最佳。","大葱、姜、大蒜、香菜、美人椒","油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒","八角、干辣椒","鱼头一个","注：市场直接贩卖的鱼头一般分为两种：白鲢、花鲢。前者价格便宜，后者价格略贵，但口感也更佳！"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2 人食用的版本。",{"type":"list","items":["鱼头一个","大葱 200g","姜 80g","蒜瓣 3-4 个","美人椒 1/4 个","香菜 4 棵","八角两个，干辣椒五个"]}]},{"text":"操作","content":[{"type":"heading","text":"原材料准备"},{"type":"list","items":["葱、姜、蒜、香菜、美人椒分别清洗干净。","干辣椒与八角稍微冲洗即可。","大葱切两半。后半段大葱（葱白处）切段，每段长度约 4cm。前半段（葱叶处）先切段，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","大蒜拍碎。","拿出两棵香菜去根，切为 1.5cm 香菜碎。","将美人椒切为厚度为 3mm 的辣椒圈。","干辣椒切四段。"]},{"type":"heading","text":"腌制鱼头"},{"type":"list","items":["注：下文所述的鱼身是购买鱼头时所附带的鱼肉。","将鱼头去鳞，清洗鱼头处未被清理干净的内脏。","剁去鱼鳍、清理鱼鳃。",["将鱼头下巴与鱼身连接的地方剁开，鱼身剁块，鱼头剁成四/六瓣。",{"type":"list","items":["注：鱼的处理很难用文字完全表述，可以搜索鱼头处理相关视频。"]}],"将剁好的鱼头进行清洗，最好洗掉鱼块上滞留的血水。","将清洗好的鱼块放入盆中，加入 5g 盐、10g 生抽、10g 料酒。放入葱（前半段切碎的那个）、1/3 姜片。将其拌匀，静置 1-2 小时。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["加入 30ml 油，等待锅热...",["油热，将锅关至小火",{"type":"list","items":[["如果不明白为何要这样做，请查看",{"type":"link","text":"学习炒与煎","href":"../../tips/learn/学习炒与煎.md"},"中的翻炒辅料。"]]}],"放入姜片，慢慢翻炒，以姜片中的大部分汁水被炒出，以金黄色为准。","放入葱段，翻炒至葱段略显发白。","放入蒜碎、八角、干辣椒，翻炒 5 秒。","将腌制好的鱼头倒入锅中，翻炒 2-3 分钟。","倒入 500ml 清水，加入 2g 盐、3g 鸡精、5g 生抽、3g 老抽、5g 料酒、2g 黑胡椒粉、3g 陈醋。","将两棵香菜放入锅中，盖上锅盖。","调至大火，将水烧开。","调至中火，慢焖入味。","当汤汁减少一半时，打开锅盖。","调至大火收汁，汤汁剩余 1/3 时，关火盛至小盆中。","注：将锅中的汤汁均匀淋到鱼头上，盛盘时可以将锅中煮的香菜放入小盆底部，这样能让成品菜好看又好吃。","将香菜放至已经盛出的鱼头上，把切好的美人椒圈放在香菜之上。","色香味俱全的红烧鱼头出炉！"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"list","items":[[{"type":"strong","text":"WARNING"}," 如果没有使用过菜刀剁过肉类食物，那么并不推荐使用该菜单！！！"],"在操作中，锋利的菜刀可能会划伤手指，请一定要小心。"]}],"title":"红烧鱼头的做法"} -{"no":9,"id":"4b2beca30fbffdf3a4efc85a049c2cd8","name":"红烧鲤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大葱、姜、大蒜、干辣椒","油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖","鲤鱼、五花肉"]}]},{"text":"计算","content":[" 2 人食用的版本。",{"type":"list","items":["鲤鱼 （大约 2 斤）","五花肉 100g","大葱 200g","姜 80g","蒜瓣 3-4 个","干辣椒两个","白糖 50g"]}]},{"text":"操作","content":["注：下文所述的鱼是购买时卖家简易处理后的，已刮鱼鳞已去内脏。",{"type":"list","items":["葱、姜、蒜、干辣椒分别清洗干净。","葱白处切段，每段长度约 4cm，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","一个大蒜拍碎切末，其余蒜切为二瓣。","干辣椒切四段。","五花肉切片，约 4cm*4cm。","清洗鱼。","鱼背肉厚处拉几道斜口，方便入味","锅里多倒点油，烧至 7 成热（刚刚开始冒烟），下入鱼炸 1 分钟至鱼皮稍稍变硬捞出备用（注意不要一下锅就拨弄鱼，等炸一会再拨弄、翻面），炸鱼的油倒出，锅里留一点底油","将锅里底油烧热，下入五花肉，煸出香味。","放入干辣椒、葱、姜、蒜瓣，翻炒 1 分钟。","将炸好的鱼倒入锅中。",["沿锅边倒入",{"type":"list","items":["50ml 料酒","50ml 陈醋","50ml 味极鲜","20ml 老抽调色","5ml 蚝油提鲜","5g 匙盐","50g 白糖","清水没过鱼面。"]}],"调至中火，将水烧开。","调至小火，慢焖入味。","15 分钟 后，打开锅盖，挑出锅里的葱、姜、蒜、干辣椒。","调至大火收汁，汤汁剩余 1/4 时，撒点蒜末，关火盛出。","红烧鲤鱼出锅！"]}]},{"text":"附加内容","content":["基于下列原因，需要在红烧鲤鱼中添加五花肉：",{"type":"list","items":["五花肉煸炒的时候会出猪油，相比较于植物油，动物油脂更香。","煸炒至金黄的五花肉炖煮过后吃起来也很香的，相当于配菜。","鱼类本身脂肪含量少，所以香味欠缺，着重的是肉质的口感。所以一般做鱼类菜都建议用猪油，想要一锅奶白香醇的鱼汤。猪油是最好的选择~"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"红烧鲤鱼的做法"} -{"no":10,"id":"69651a4a0acfc5520941f32a67fc2c12","name":"葱烧海参","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["泡发好的海参",{"type":"image","text":"海参","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}],"大葱葱白"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["泡发好的海参（北极参） 4 个","大葱葱白 1 根大葱的葱白即可","食用油 20-25ml","耗油 20g","生抽 5g","白糖 2g","淀粉 2g"]}]},{"text":"操作","content":[{"type":"list","items":["葱白切成 1cm 的段，备用。","海参切成 1cm 的段，备用。",["准备一个空碗，倒入 20g 耗油， 10g 生抽， 2g 白糖，搅拌均匀。",{"type":"image","text":"料汁","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}],"另一个空碗倒入淀粉，水，制备水淀粉，勾芡用。","热锅，锅内放入 20ml - 25ml 食用油。等待 10 秒让油温升高。",["放入葱白，调",{"type":"em","text":"小火"},"，注意不要让葱白变焦。大概煎 3-5 分钟即可。",{"type":"image","text":"葱白","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}],"用筷子夹出葱白，放入盘中备用。",["倒入调好的料汁，炒香，",{"type":"strong","text":"等待 1 - 2 分钟"}," 。"],"放入切好的海参，翻炒 1 分钟",["加入 100 ml 的水， 中小火， ",{"type":"strong","text":"等待 5 分钟"}],"等待锅中汤汁快干的时候，加入水淀粉，加入前面取出的葱白",["在外观",{"type":"em","text":"呈粘稠状态"},"后关火，盛盘 ",{"type":"image","text":"成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}]]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察锅中的水量，如快见底的时候就直接接入水淀粉即可。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"},"这道菜的做法并不难，就是海参泡发是需要时间的。疫情隔离在家，干海参是过年前存的年货，正好拿出来尝试一下。"],"title":"葱烧海参的做法"} -{"no":11,"id":"4b028d83d1fc29690551be6eabfd348d","name":"蒜蓉虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["海虾","蒜蓉酱","食用油","生抽"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["海虾 8 只","蒜蓉酱 50 g","食用油 20 ml","生抽 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["用刀从从虾头中间切开，切到距离虾尾 1 cm","将蒜蓉酱铺在虾身中间，放在盘子中","锅中倒入热水，将盘子放入锅中，大火蒸 3 分钟","烧热油，倒入虾盘中，倒入生抽"]},[{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"},"\n",{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}]]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒜蓉虾是广东省地方传统名菜，色香味俱全。"],"title":"蒜蓉虾的做法"} -{"no":12,"id":"f584ce40ecbaedbf5db71231d672bc39","name":"蛏抱蛋","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蛏子","鸡蛋","食用油","洋葱","淀粉","生抽","鸡精","料酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["蛏子 200 g","鸡蛋 2 个","食用油 100 ml","洋葱 0.25 个","淀粉 20 g","生抽 5 ml","鸡精 5 ml","料酒 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["烧开水，将蛏子放入水中，水煮 2 分钟后，捞上来去壳，放入大碗","往大碗中加入洋葱、生抽、料酒、鸡精、生粉后，充分搅拌","往大碗中打入 2 个 鸡蛋，继续搅拌","起锅烧油，倒入碗中蛏子，煎炸至单面金黄后，翻面继续煎炸"]},[{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"},"\n",{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"},"\n",{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}]]},{"text":"附加内容","content":[{"type":"list","items":["更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨","闽菜以甜为主，如果吃不惯的可以放弃白糖","可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蛏抱蛋，是流行于福建省福州地区的传统家常菜"],"title":"蛏抱蛋的做法"} -{"no":13,"id":"b9afa3fd6ec09859f66582bf24c8c724","name":"香煎翘嘴鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["翘嘴鱼（肉食性鱼类，肉细腻，口感好）","姜","葱","蒜","青椒","香菜","老抽","白糖","豆瓣酱","料酒","生抽","盐"]}]},{"text":"计算","content":["注：这个量大概是 2-3 个人的量","每份：",{"type":"list","items":["翘嘴鱼：2 斤最佳","姜沫：20g","葱：半根（50 克）","蒜：4 个","香菜：个人口味","老抽：2ml（不太喜欢重口的可以不放）","白糖：10g","干辣椒：4-6 个（根据个人口味选择）","料酒：100ml","生抽：4ml","盐：约 50g 用于腌制鱼","食用油：100ml"]}]},{"text":"操作","content":[{"type":"list","items":["鱼开背杀好（让卖鱼的杀好，千万不要剖腹杀鱼，切记是开背），清洗干净","鱼表面用盐涂抹均匀，倒入料酒约 80ml,姜末 20g，放入冰箱保鲜层进行腌制 1-2 天","取出腌制好的鱼，用绳挂起晾晒至半干（约 1-2 天，具体时间需结合气温与阳光）","食用前请将鱼用清水清洗，沥干水分（防止水遇油飞溅）","开大火将锅烧热，迅速改小火，锅中放油，尽量保持整个锅表面有油，将鱼沿锅边划入锅内（先煎鱼背面）","鱼入锅后（和翻面后），不要着急移动鱼的位置（此时容易破皮），煎约 30 秒后，尝试晃动锅","背面煎约 1 分钟后，翻面煎约 1-2 分钟，煎至两面金黄","等两面都煎好时，把鱼推向锅边一点，留点空间放入豆瓣酱炒香味，放入姜蒜，","炒出佐料香味后，加入料酒，生抽，老抽，倒入热水，水量和鱼平齐或者少点","此时改中大火，煮 5-10 分钟，后放入青椒断，白糖，鸡精，十三香，陈醋","改小火 2-5 分钟，放入葱，香菜，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["切记鱼是开背杀，腌制时，鱼表面涂抹均匀食盐即可，腌制时间，晾晒时间 1-2 天即可","煎鱼全程小火，刚入锅时不要移动鱼，会破皮","青椒断放入后注意观察熟透程度，里面的青椒很好吃，另外香菜最后放","注意火候的切换，豆瓣酱，白糖的调鲜效果，与陈醋的增香效果"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香煎翘嘴鱼","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}],"title":"香煎翘嘴鱼的做法"} -{"no":14,"id":"879344dba80275ba1a30a8c204c1f6cd","name":"鳊鱼炖豆腐","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鳊鱼（鱼可以让摊主帮忙处理好）","老豆腐","姜","葱","蒜","老抽","桂皮（可选）","冰糖","干辣椒（不吃辣可以不放）","料酒","生抽","盐","八角（可选）","香叶（可选）","热水"]}]},{"text":"计算","content":["注：这个量大概是 2-3 个人的量","每份：",{"type":"list","items":["鳊鱼：550 克","老豆腐：400 克","姜：5 片","葱：半根（50 克）","蒜：4 个","老抽：2ml（不太喜欢重口的可以不放）","桂皮：1 块","冰糖：5 块","干辣椒：4-6 个（根据个人口味选择）","料酒：5ml","生抽：4ml","盐：5-8 克（根据个人口味选择）","八角：1 个","香叶：1-3 片","食用油：10ml","热水：400 克"]}]},{"text":"操作","content":[{"type":"list","items":["鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟","老豆腐切块后放入水中备用","锅中加油，可以放点盐在锅里，防止煎鱼的时候粘锅，把腌制的鱼用厨房纸擦干水分，把鱼放到锅中，两面都煎一下","等两面都煎好时，把鱼推向锅边一点，留点空间放入葱姜蒜，干辣椒，香叶，八角炒出味道","炒出佐料香味后，加入料酒，生抽，老抽，冰糖，桂皮，倒入热水，水量和鱼平齐或者少点","大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火","小火烧 10-15 分钟，然后大火收点汁，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["鱼的两面，各煎 2-4 分钟即可","煎鱼的时候全程中小火","最后出锅时，加入一些切碎的大蒜，味道会更好"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鳊鱼炖豆腐","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"}],"title":"鳊鱼炖豆腐的做法"} -{"no":15,"id":"3a48e3a8e2d2c486a253599e937c16f7","name":"黄油煎虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲜虾（强推肉质紧实的九节虾，普通明虾也可以）","黄油（推荐安佳，一次用一小盒 7g）","黑胡椒粒（瓶磨的那种）","生抽","盐","白糖","米酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜虾 300g","黄油 7g","黑胡椒粒 大概 15ml","食用油 45ml","生抽 10ml","米酒 5ml","白糖 10ml","盐 2.5ml"]}]},{"text":"操作","content":[{"type":"list","items":["鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用","调制酱汁：小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用","中大火热锅，热锅内放入食用油，等待 10 秒让油温升高","虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒","虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒","大火翻炒 15 秒收汁即可装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["虾开背才更好入味，不过处理时切记切记小心用刀，新手容易伤到手",{"type":"link","text":"冯小厨的菜谱","href":"https://www.bilibili.com/video/BV1g541177cd"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},"黄油煎虾是一道制作相对简单、风味极佳的菜式，主要耗时在于处理活虾，总耗时在一个小时内，适合初学者进行烹饪。"],"title":"黄油煎虾的做法"} diff --git a/miniprogram/data.js b/miniprogram/data.js deleted file mode 100644 index 4ef9504..0000000 --- a/miniprogram/data.js +++ /dev/null @@ -1,20879 +0,0 @@ -export default [ - { - "no": 0, - "id": "1c92009b9638ee8f6124d3970b960e64", - "name": "咖喱炒蟹", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "青蟹（别称：肉蟹）", - "咖喱块（推介乐惠蟹黄咖喱）", - "洋葱", - "椰浆", - "鸡蛋", - "生粉（别称：淀粉）", - "大蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "肉蟹 1 只（大约 300g） * 份数", - "咖喱块 15g（一小块）*份数", - "椰浆 100ml*份数", - "鸡蛋 1 个 *份数", - "洋葱 200g *份数", - "大蒜 5 瓣 *份数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "肉蟹掀盖后对半砍开，蟹钳用刀背轻轻拍裂，切口和蟹钳蘸一下生粉，不要太多。撒 5g 生粉到蟹盖中，盖住蟹黄，备用", - "洋葱切成洋葱碎，备用", - "大蒜切碎，备用", - "烧一壶开水，备用", - "起锅烧油，倒入约 20ml 食用油，等待 10 秒让油温升高", - "将螃蟹切口朝下，轻轻放入锅中，煎 20 秒，这一步主要是封住蟹黄，蟹肉。然后翻面，每面煎 10 秒。煎完将螃蟹取出备用", - "将螃蟹盖放入锅中，使用勺子舀起锅中热油泼到蟹盖中，煎封住蟹盖中的蟹黄，煎 20 秒后取出备用", - "不用刷锅，再倒入 10ml 食用油，大火让油温升高至轻微冒烟，将大蒜末，洋葱碎倒入，炒 10 秒钟", - "将咖喱块放入锅中炒化（10 秒），放入煎好的螃蟹，翻炒均匀", - "倒入开水 300ml，焖煮 3 分钟。", - "焖煮完后，倒入椰浆和蛋清，关火，关火后不断翻炒，一直到酱汁变浓稠。", - "出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "做法参考：", - { - "type": "link", - "text": "十几年澳门厨房佬教学挂汁的咖喱蟹怎么做", - "href": "https://www.bilibili.com/video/BV1Nq4y1W7K9" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "第一次吃咖喱炒蟹是在泰国的建兴酒家中餐厅，爆肉的螃蟹挂满有蟹黄味道的咖喱，味道真的绝，喜欢吃海鲜的程序员绝对不能错过。操作简单，对沿海的程序员非常友好。" - ], - "title": "咖喱炒蟹的做法" - }, - { - "no": 1, - "id": "4c1da71cdcbc9f07ca0704ae36551ebb", - "name": "小龙虾", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "小龙虾", - "油", - "香叶", - "八角", - "桂皮", - "青花椒", - "花椒", - "子弹头辣椒", - "葱姜蒜", - "郫县豆瓣", - "黄豆酱", - "啤酒", - "生抽", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "以下是两斤小龙虾的量，按比例调整就好。", - { - "type": "list", - "items": [ - "小龙虾 = 2 斤", - "油 = 70 毫升（这是平时炒菜 3 倍量）", - "香叶 = 两片", - "八角 = 一个", - "桂皮 = 3 克", - "青花椒 = 10 克", - "花椒 = 10 克", - "子弹头辣椒 = 5 克", - "葱 = 一根大葱", - "姜 = 30 克", - "蒜 = 7 瓣大蒜", - "郫县豆瓣 = 30 克", - "黄豆酱 = 30 克", - "啤酒 = 500 毫升", - "生抽 = 30 毫升", - "盐 = 10 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "小龙虾刷干净去虾线，葱切 2cm 葱段，姜蒜切末。", - "烧油，油微热, 下香叶、八角、桂皮、青花椒、花椒、子弹头辣椒。", - "香料出香气之后下锅葱姜蒜", - "葱姜蒜爆香后，加入郫县豆瓣、黄豆酱，炒出红油。", - "下小龙虾，翻炒至变色。", - "加入啤酒，等啤酒烧开后加入生抽，盐。", - "将小龙虾完全煮熟后出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "饭店应该都是油炸一遍，家庭油炸的话，太浪费了，所以在这个菜谱里用油比炒菜油多一些煎一下，实测同样好吃。", - "去虾线后的虾肉比不去虾线的虾肉口感差一些，并且小龙虾去虾线对新手是一个挑战，能接受虾线的情况下不去虾线也可以。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/b4e1fccdde2d5dda4c7bb06cafd46b8a" - }, - "在家里做的小龙虾，肉质细嫩，鲜嫩多汁，干净卫生。" - ], - "title": "小龙虾的做法" - }, - { - "no": 2, - "id": "8d62749ad4a93291a964d23b5e9ab7c6", - "name": "微波葱姜黑鳕鱼", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - "原料：", - { - "type": "list", - "items": [ - "黑鳕鱼，带皮" - ] - }, - "调味料：", - { - "type": "list", - "items": [ - "青葱", - "姜", - "料酒", - "酱油", - "芝麻油", - "花生油" - ] - }, - "工具：", - { - "type": "list", - "items": [ - "密封袋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每 2 份：", - { - "type": "list", - "items": [ - "黑鳕鱼，带皮，2 片，450g（本菜谱主角，所有调料可根据鳕鱼的实际重量进行比例调整）", - "青葱，葱白，25g。", - "青葱，葱绿，10g。", - "姜，13g。", - "料酒，5mL。", - "酱油，25mL。", - "芝麻油，2mL。", - "花生油，50mL。" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鱼片分别放入密封袋，鱼皮向下放在盘子中。", - "取葱白切丝 25g，姜去皮后切丝，10g，混合在一起后分成两半，分别放在袋内鱼片上。", - "每个袋子倒入 2.5mL 料酒。", - [ - "封好密封袋，放入微波炉中，中火（800 瓦）微波至", - { - "type": "em", - "text": "不透明且容易散开" - }, - "时（约 3.5-5 分钟），从袋中取出鱼片。" - ], - "去除青葱和姜。", - "取酱油 25mL，芝麻油 2mL，混合均匀后平均淋在两片鱼片上。", - "取葱绿切细丝 10g，姜去皮后切丝 3g，混合后分成两份撒在鱼片上。", - "取花生油 50mL，在小锅中加热至 190℃。", - "将热油淋到放油葱绿的鱼片上，立刻上桌。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "使用海鲈鱼、罗非鱼、大比目鱼或者龙脷鱼" - }, - "| 鱼类 | 是否切片 | 重量 | 微波时间 |\n| - | - | - | - |\n| 海鲈鱼 | 整条 | 450g | 6.5 分钟 |\n| 罗非鱼 | 整条 | 800g | 6 分钟 |\n| 大比目鱼 | 切片 | 170g | 2.25 分钟 |\n| 龙脷鱼 | 切片 | 170g | 1.5 分钟 |", - { - "type": "heading", - "text": "其他变化" - }, - { - "type": "list", - "items": [ - "如果想让香气更为浓郁，在微波前可将葱姜与料酒均匀涂抹在鱼片的两侧，再进行微波加热。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "这道菜改编自西雅图 Veil 餐厅主厨 Johnny Zhu 的母亲 Margaret Lu 的菜谱。卢女士原菜谱是使用罗非鱼来做这道菜，Johnny 改为鳕鱼，但也可以用大比目鱼鱼排，或者海鲈鱼、鳟鱼等。每种鱼的密度有差别，烹饪时间要做微调。" - ], - "title": "微波葱姜黑鳕鱼的做法" - }, - { - "no": 3, - "id": "1945f8c72fd0da53f003bab173be1750", - "name": "烤鱼", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "草鱼（农贸市场或者超市让店家杀掉，去除不要的器官）", - "大葱", - "料酒", - "白胡椒粉", - "食用盐", - "大蒜", - "桂皮", - "八角", - "香叶", - "青花椒", - "干辣椒段", - "灯笼椒", - "火锅底料（随意）", - "千张", - "绿豆芽", - "洋葱", - "豆瓣酱", - "芹菜段", - "熟花生米", - "白芝麻", - "香菜（放更好吃，根据个人口味可放可不放）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "草鱼 大约三斤", - "大葱 半根", - "食用油 20ml", - "料酒 10-15ml", - "食用盐 5-10g", - "白胡椒粉 5g-10g", - "桂皮 一小片", - "八角 两个", - "大蒜粒 八个", - "香叶 两张", - "青花椒 一小把", - "干辣椒段 10 个", - "灯笼椒 4 个", - "芹菜段 两根", - "洋葱 半个", - "千张 一张" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "草鱼（一般 3 斤 ）从背部切开，两面沿着鱼的背部往下划几刀，不要划到鱼肚皮，不然不易定型", - { - "type": "list", - "items": [ - "可以用热水浇在鱼身上洗去粘液或者用刷子在流动水龙头下面不停的刷洗，直到摸着没有黏糊糊的手感。" - ] - } - ], - "把鱼放到容器中，加入料酒，10g 白胡椒粉，5g 食盐抹匀腌制二十分钟入味。", - "把半根大葱切成一块一块，大蒜粒中间切开，和八角香叶桂皮放在一个容器中", - "干辣椒段中间一分为二切开并和灯笼椒装在一个容器中", - "芹菜切小段", - "豆芽焯水", - "千张焯水切成丝", - "洋葱切成丝。", - [ - "烤制鱼", - { - "type": "list", - "items": [ - "家里有烤箱的可以在烤盘刷上底油，鱼皮朝下，直到烤制两面金黄，然后撒上孜然粉", - "如果没有烤箱，可以热锅热油，锅的两边撒上 2g 食盐，下入草鱼开始煎，刚下入的时候不要着急翻动，等一面定型后再翻面，煎制两面金黄，撒上孜然粉，出锅装在盘子里准备。" - ] - } - ], - "锅中撒上 20ml 食用油，等到油热后，把大葱大蒜八角香叶倒入炒香", - "加上一包火锅底料的一半和 15-20g 豆瓣酱，炒出红油", - "加入 5g 白糖，10g 食盐，5ml 生抽调味，倒入和食材齐平的清水煮开", - "依次下入芹菜段，豆芽，千张丝，不用煮熟，稍微烫一下后铺上洋葱丝，放上烤鱼", - "加入干辣椒，灯笼椒，青花椒", - "另一个锅烧油，油热后浇在刚加入的辣椒上面激发出香味", - "最后撒上熟花生米，葱花，白芝麻，香菜", - "煮 5-6 分钟，美味即成。" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/25e0fe518dc9e7fa79f5c7b257225767" - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "技术总结：上述", - { - "type": "list", - "items": [ - "这道菜的食盐，胡椒粉，孜然粉，食用油，生抽，白糖等的使用量，根据个人口味和食材比例做决定，并不需要严格按照上述分量来做。" - ] - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "烤鱼的做法" - }, - { - "no": 4, - "id": "c61374357150d4f154481d0f602c9afd", - "name": "清蒸生蚝", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "生蚝", - "葱", - "蒜", - "姜", - "酱油", - "刷子" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "饮用水 1 升", - "生蚝 6 个", - "葱 3 颗", - "蒜 6 瓣", - "姜 1 小块", - "酱油 每个生蚝 1 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将生蚝用刷子刷干净（没有刷子用牙刷）。", - "蒸锅中放水，将蒸屉放上之后，将 6 个生蚝平铺在蒸屉,使用 50%功率，蒸 3 分钟。", - "用右手拿着湿抹布掀开烫锅盖，将每个生蚝的外壳掀开一半去掉，生蚝的凸面向下，平面向上，每个放 1 根姜丝,10g 蒜末放到生蚝上。", - "关上烫锅盖，100%功率蒸 3.5 分钟。", - "停火，用右手拿着抹布掀开烫锅盖，每个放 5ml 酱油。", - "盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "清蒸生蚝的做法" - }, - { - "no": 5, - "id": "dfb180812517038ef48220686bc7bf6c", - "name": "清蒸鲈鱼", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鲈鱼（害怕杀鱼的同学可以让店家帮忙杀）", - "香葱", - "姜", - "食用油", - "蒸鱼豉油", - "料酒", - "食用盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鲈鱼 一条", - "香葱 三根", - "姜 一块", - "食用油 10-15ml", - "蒸鱼豉油 10-15ml", - "料酒 10-15ml", - "食用盐 5-10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "姜切片切丝、香葱的葱白切段，葱绿切丝，切丝后放入冷水浸泡备用。", - "鲈鱼处理好后洗净，用厨房纸擦干，两面分别划几刀，用盐洗掉鱼身的粘液，并用 10g 盐抹遍鱼身的内外，腌制 10 分钟以上。", - "补充一个鲈鱼改刀和摆盘的方法，改刀后可以让鲈鱼立起来蒸，均匀受热，同时吃起来更加方便，无需翻面。", - { - "type": "image", - "text": "改刀", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f60f1fa9fcb1cfd46e27a001121ff41d" - }, - { - "type": "image", - "text": "摆盘", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/72f7bd5085774b0a98264a4d3300b44f" - }, - "鱼肚内塞上姜和葱白，鱼身也撒上姜和葱白，量为备用的一半。蒸鱼的碟子用筷子将鱼跟碟子隔开蒸", - "水烧热感觉到水温后放进入鱼", - "大火清蒸 10 分钟。", - "蒸好的鱼，用干净的盘子装起来并去除身上姜蒜", - "鱼身浇上 15ml 蒸鱼豉油", - "鱼身重新撒上姜和葱丝，锅内加上 10ml 食用油并烧热，将食用油淋至鱼身即可出菜" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f0d92980e945d82008ad5d468b2fe02f" - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜属于有手就行，关键点在于火候，鱼的大小跟火候都会相关，太久会导致鱼肉太老极度影响口感，太短会导致部分鱼肉没熟。所以大火蒸鱼一般是 10 分钟内较佳。", - "切记蒸鱼需要用筷子隔开装鱼的盘子，这样做的好处有两点：", - { - "type": "list", - "items": [ - "1、鱼在蒸的过程中会将水滴到盘子，如果鱼直接接触会导致鱼食用时会腥。", - "2、能够将鱼均匀受热。" - ] - }, - "这道菜难度系数简单，而且味道非常棒哦", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "清蒸鲈鱼的做法" - }, - { - "no": 6, - "id": "9465ac50092d0b90efc8a1e041829347", - "name": "白灼虾", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "活虾", - "洋葱", - "姜", - "蒜", - "葱", - "食用油", - "酱油", - "料酒", - "芝麻", - "蚝油", - "香醋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "虾 250g * 份数（建议 1-2 人份）", - "葱 一根", - "姜 一块", - "洋葱 一头", - "蒜 5-8 瓣", - "食用油 10-15ml", - "料酒 20 ml", - "酱油 10-15ml", - "芝麻 一把", - "香醋 10 ml", - "蚝油 10 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "洋葱切小块，姜切片，平铺平底锅。", - "活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。", - "倒入国内料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。", - [ - "和上一步并行操作，制作蘸料：", - { - "type": "list", - "items": [ - "葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋，搅拌之。", - "油烧热，淋入蘸料。" - ] - } - ], - "虾出锅，用干净的盘子装好。" - ] - }, - { - "type": "image", - "text": "白灼虾", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/0bc33137e9743d25d7945a2454cc30a3" - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "技术细节" - }, - { - "type": "list", - "items": [ - "开始不能大火、防止糊底。", - "如果锅盖有通气口、时间要相应调节一下（考虑增加 30 秒中火）。", - "蘸料其实也是可选的、也可以是纯的醋，大自然馈赠的鲜虾在没有水带走冲淡鲜甜的情况下口感味道都非常棒的。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "白灼虾非常适合程序员在沿海地区做，类似于清蒸鱼：简单容错、有营养、有满足感，甚至很好看。" - ], - "title": "白灼虾的做法" - }, - { - "no": 7, - "id": "c213437d1ca248279ccbd1b1703b9347", - "name": "糖醋鲤鱼", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鲤鱼", - "番茄酱", - "白糖", - "白醋", - "淀粉", - "盐", - "葱", - "姜", - "料酒", - "香菜一颗", - "盆（两个）", - "菜刀一个", - "笊篱一个、锅铲一个" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，该菜只有 3 人以上版本（过大或太小的鱼都是不合适的），所以不需要公式计算，特别适合家庭聚餐时食用，如年夜饭", - { - "type": "list", - "items": [ - "鲤鱼 = 约 3 斤", - "清水 = 50g", - "番茄酱 = 40g", - "白糖 = 20g", - "白醋 = 10g", - "淀粉 = 10g", - "盐 = 30g", - "大葱 = 30g（约半颗）", - "姜 = 30g", - "料酒 = 25g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将鱼清洗干净，确保无鱼鳞等异物", - "将鱼头朝左，鱼肚朝下，右手持刀。刀竖直切下 1cm，按紧鱼身往左片 3-4cm，再将鱼片中间轻轻划一刀", - "将鱼放进盆里，然后将大姜切片，大葱切段（随便切切就行了，主要是需要去腥味）", - "用吃奶的力气将大葱大姜里的汁水挤到盆中", - "加入 20g 盐，25g 料酒，然后给鲤鱼搓个澡，涂抹均匀", - [ - { - "type": "image", - "text": "腌制", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/fba9292281836c6908f4371ef7c82a6a" - }, - "", - " （腌鱼时间越长，鱼腥味就越小，推荐腌 30 分钟以上）" - ], - "找个干净的盆，加入 100g 面粉、200g 淀粉、180g 水、5g 盐，用手将其搅拌均匀，面糊此时粘稠呈可拉丝状态，然后打入一个鸡蛋，再次搅匀", - "等待 30 分钟", - "将鱼放在案板上，用干毛巾将鱼身上的水擦干（这样可以更好的挂糊）", - "将盆冲洗干净，用干毛巾擦干", - "起锅烧油，加入约 1L 的油，将油温烧至 7 成热，约 200-240 度", - "捏起鱼的尾巴，将鱼头沉入锅底，用勺子往鱼的身上淋热油，待面糊成型后，将鱼慢慢放入锅中，拿锅铲轻轻铲起鱼的头部，然后垫上笊篱。防止底部炸糊。", - "准备一个盛鱼的盘子，放在锅的旁边。", - "用锅铲从鱼身处轻轻铲入，两个工具配合鱼翻个身。再炸两分钟，还是同样的方式（笊篱托着鱼头，锅铲托着鱼身，将鱼盛入盘中）", - "将锅中的油倒入擦干的盆中，放置一边，然后将锅刷干净", - "将 50g 清水、40g 番茄酱、20g 白糖、10g 白醋放入小碗中，搅拌均匀", - "再准备一个小碗加入 10g 淀粉、10g 水，搅拌成水淀粉", - "开大火将锅烧热，然后倒入之前准备的料汁，大火烧开，转小火", - "加入调好的水淀粉，边倒边搅拌，然后 20 秒后关火", - "将熬好的糖醋汁用勺子均匀地浇在鱼身上，可以加点香菜或葱花点缀，糖醋鲤鱼就做好了", - [ - { - "type": "image", - "text": "成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/9911258f708060bbfd876b7045ba8324" - }, - "", - " 这里的糖醋汁熬的有点稠了......" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜难度系数算中等吧，对新手还是不太友好的......", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "糖醋鲤鱼的做法" - }, - { - "no": 8, - "id": "383669bf417e2f621b5521cf85fb853a", - "name": "红烧鱼头", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "注：如果有可能，尽量另准备一把菜刀，超市或市场上均有廉价且刀片更厚的菜刀，刀片厚度在 5-7mm 为最佳。", - "大葱、姜、大蒜、香菜、美人椒", - "油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒", - "八角、干辣椒", - "鱼头一个", - "注：市场直接贩卖的鱼头一般分为两种：白鲢、花鲢。前者价格便宜，后者价格略贵，但口感也更佳！" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜仅有足够 2 人食用的版本。", - { - "type": "list", - "items": [ - "鱼头一个", - "大葱 200g", - "姜 80g", - "蒜瓣 3-4 个", - "美人椒 1/4 个", - "香菜 4 棵", - "八角两个，干辣椒五个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "原材料准备" - }, - { - "type": "list", - "items": [ - "葱、姜、蒜、香菜、美人椒分别清洗干净。", - "干辣椒与八角稍微冲洗即可。", - "大葱切两半。后半段大葱（葱白处）切段，每段长度约 4cm。前半段（葱叶处）先切段，再将每段劈为四瓣。", - "姜切片，每片厚度约 3mm。", - "大蒜拍碎。", - "拿出两棵香菜去根，切为 1.5cm 香菜碎。", - "将美人椒切为厚度为 3mm 的辣椒圈。", - "干辣椒切四段。" - ] - }, - { - "type": "heading", - "text": "腌制鱼头" - }, - { - "type": "list", - "items": [ - "注：下文所述的鱼身是购买鱼头时所附带的鱼肉。", - "将鱼头去鳞，清洗鱼头处未被清理干净的内脏。", - "剁去鱼鳍、清理鱼鳃。", - [ - "将鱼头下巴与鱼身连接的地方剁开，鱼身剁块，鱼头剁成四/六瓣。", - { - "type": "list", - "items": [ - "注：鱼的处理很难用文字完全表述，可以搜索鱼头处理相关视频。" - ] - } - ], - "将剁好的鱼头进行清洗，最好洗掉鱼块上滞留的血水。", - "将清洗好的鱼块放入盆中，加入 5g 盐、10g 生抽、10g 料酒。放入葱（前半段切碎的那个）、1/3 姜片。将其拌匀，静置 1-2 小时。" - ] - }, - { - "type": "heading", - "text": "最终步骤" - }, - { - "type": "list", - "items": [ - "加入 30ml 油，等待锅热...", - [ - "油热，将锅关至小火", - { - "type": "list", - "items": [ - [ - "如果不明白为何要这样做，请查看", - { - "type": "link", - "text": "学习炒与煎", - "href": "../../tips/learn/学习炒与煎.md" - }, - "中的翻炒辅料。" - ] - ] - } - ], - "放入姜片，慢慢翻炒，以姜片中的大部分汁水被炒出，以金黄色为准。", - "放入葱段，翻炒至葱段略显发白。", - "放入蒜碎、八角、干辣椒，翻炒 5 秒。", - "将腌制好的鱼头倒入锅中，翻炒 2-3 分钟。", - "倒入 500ml 清水，加入 2g 盐、3g 鸡精、5g 生抽、3g 老抽、5g 料酒、2g 黑胡椒粉、3g 陈醋。", - "将两棵香菜放入锅中，盖上锅盖。", - "调至大火，将水烧开。", - "调至中火，慢焖入味。", - "当汤汁减少一半时，打开锅盖。", - "调至大火收汁，汤汁剩余 1/3 时，关火盛至小盆中。", - "注：将锅中的汤汁均匀淋到鱼头上，盛盘时可以将锅中煮的香菜放入小盆底部，这样能让成品菜好看又好吃。", - "将香菜放至已经盛出的鱼头上，把切好的美人椒圈放在香菜之上。", - "色香味俱全的红烧鱼头出炉！" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "list", - "items": [ - [ - { - "type": "strong", - "text": "WARNING" - }, - " 如果没有使用过菜刀剁过肉类食物，那么并不推荐使用该菜单！！！" - ], - "在操作中，锋利的菜刀可能会划伤手指，请一定要小心。" - ] - } - ], - "title": "红烧鱼头的做法" - }, - { - "no": 9, - "id": "4b2beca30fbffdf3a4efc85a049c2cd8", - "name": "红烧鲤鱼", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "大葱、姜、大蒜、干辣椒", - "油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖", - "鲤鱼、五花肉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - " 2 人食用的版本。", - { - "type": "list", - "items": [ - "鲤鱼 （大约 2 斤）", - "五花肉 100g", - "大葱 200g", - "姜 80g", - "蒜瓣 3-4 个", - "干辣椒两个", - "白糖 50g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - "注：下文所述的鱼是购买时卖家简易处理后的，已刮鱼鳞已去内脏。", - { - "type": "list", - "items": [ - "葱、姜、蒜、干辣椒分别清洗干净。", - "葱白处切段，每段长度约 4cm，再将每段劈为四瓣。", - "姜切片，每片厚度约 3mm。", - "一个大蒜拍碎切末，其余蒜切为二瓣。", - "干辣椒切四段。", - "五花肉切片，约 4cm*4cm。", - "清洗鱼。", - "鱼背肉厚处拉几道斜口，方便入味", - "锅里多倒点油，烧至 7 成热（刚刚开始冒烟），下入鱼炸 1 分钟至鱼皮稍稍变硬捞出备用（注意不要一下锅就拨弄鱼，等炸一会再拨弄、翻面），炸鱼的油倒出，锅里留一点底油", - "将锅里底油烧热，下入五花肉，煸出香味。", - "放入干辣椒、葱、姜、蒜瓣，翻炒 1 分钟。", - "将炸好的鱼倒入锅中。", - [ - "沿锅边倒入", - { - "type": "list", - "items": [ - "50ml 料酒", - "50ml 陈醋", - "50ml 味极鲜", - "20ml 老抽调色", - "5ml 蚝油提鲜", - "5g 匙盐", - "50g 白糖", - "清水没过鱼面。" - ] - } - ], - "调至中火，将水烧开。", - "调至小火，慢焖入味。", - "15 分钟 后，打开锅盖，挑出锅里的葱、姜、蒜、干辣椒。", - "调至大火收汁，汤汁剩余 1/4 时，撒点蒜末，关火盛出。", - "红烧鲤鱼出锅！" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "基于下列原因，需要在红烧鲤鱼中添加五花肉：", - { - "type": "list", - "items": [ - "五花肉煸炒的时候会出猪油，相比较于植物油，动物油脂更香。", - "煸炒至金黄的五花肉炖煮过后吃起来也很香的，相当于配菜。", - "鱼类本身脂肪含量少，所以香味欠缺，着重的是肉质的口感。所以一般做鱼类菜都建议用猪油，想要一锅奶白香醇的鱼汤。猪油是最好的选择~" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "红烧鲤鱼的做法" - }, - { - "no": 10, - "id": "69651a4a0acfc5520941f32a67fc2c12", - "name": "葱烧海参", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - [ - "泡发好的海参", - { - "type": "image", - "text": "海参", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/12f785b500a1e59c06a4595600654753" - } - ], - "大葱葱白" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "泡发好的海参（北极参） 4 个", - "大葱葱白 1 根大葱的葱白即可", - "食用油 20-25ml", - "耗油 20g", - "生抽 5g", - "白糖 2g", - "淀粉 2g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "葱白切成 1cm 的段，备用。", - "海参切成 1cm 的段，备用。", - [ - "准备一个空碗，倒入 20g 耗油， 10g 生抽， 2g 白糖，搅拌均匀。", - { - "type": "image", - "text": "料汁", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/422b874589433c56feec90ae2dc36848" - } - ], - "另一个空碗倒入淀粉，水，制备水淀粉，勾芡用。", - "热锅，锅内放入 20ml - 25ml 食用油。等待 10 秒让油温升高。", - [ - "放入葱白，调", - { - "type": "em", - "text": "小火" - }, - "，注意不要让葱白变焦。大概煎 3-5 分钟即可。", - { - "type": "image", - "text": "葱白", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/62abc0280e4231e1e691401b4671862e" - } - ], - "用筷子夹出葱白，放入盘中备用。", - [ - "倒入调好的料汁，炒香，", - { - "type": "strong", - "text": "等待 1 - 2 分钟" - }, - " 。" - ], - "放入切好的海参，翻炒 1 分钟", - [ - "加入 100 ml 的水， 中小火， ", - { - "type": "strong", - "text": "等待 5 分钟" - } - ], - "等待锅中汤汁快干的时候，加入水淀粉，加入前面取出的葱白", - [ - "在外观", - { - "type": "em", - "text": "呈粘稠状态" - }, - "后关火，盛盘 ", - { - "type": "image", - "text": "成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/1a597ec10248d064ab8686eb9ff38d54" - } - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意观察锅中的水量，如快见底的时候就直接接入水淀粉即可。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/1a597ec10248d064ab8686eb9ff38d54" - }, - "这道菜的做法并不难，就是海参泡发是需要时间的。疫情隔离在家，干海参是过年前存的年货，正好拿出来尝试一下。" - ], - "title": "葱烧海参的做法" - }, - { - "no": 11, - "id": "4b028d83d1fc29690551be6eabfd348d", - "name": "蒜蓉虾", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "海虾", - "蒜蓉酱", - "食用油", - "生抽" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "海虾 8 只", - "蒜蓉酱 50 g", - "食用油 20 ml", - "生抽 5 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "用刀从从虾头中间切开，切到距离虾尾 1 cm", - "将蒜蓉酱铺在虾身中间，放在盘子中", - "锅中倒入热水，将盘子放入锅中，大火蒸 3 分钟", - "烧热油，倒入虾盘中，倒入生抽" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/8e2b1bd5bf8fc3942e5d5c86dda35d53" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/803a77e1c291ff78c1d0491fb45e8651" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "蒜蓉虾是广东省地方传统名菜，色香味俱全。" - ], - "title": "蒜蓉虾的做法" - }, - { - "no": 12, - "id": "f584ce40ecbaedbf5db71231d672bc39", - "name": "蛏抱蛋", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "蛏子", - "鸡蛋", - "食用油", - "洋葱", - "淀粉", - "生抽", - "鸡精", - "料酒" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "蛏子 200 g", - "鸡蛋 2 个", - "食用油 100 ml", - "洋葱 0.25 个", - "淀粉 20 g", - "生抽 5 ml", - "鸡精 5 ml", - "料酒 5 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "烧开水，将蛏子放入水中，水煮 2 分钟后，捞上来去壳，放入大碗", - "往大碗中加入洋葱、生抽、料酒、鸡精、生粉后，充分搅拌", - "往大碗中打入 2 个 鸡蛋，继续搅拌", - "起锅烧油，倒入碗中蛏子，煎炸至单面金黄后，翻面继续煎炸" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/8da3da23ca9315a13d3b62bcc830151b" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3cb73be6c0cbb682dcbe888895034449" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6a4bed697c2fd9e2549ba961fe3019cb" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨", - "闽菜以甜为主，如果吃不惯的可以放弃白糖", - "可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "蛏抱蛋，是流行于福建省福州地区的传统家常菜" - ], - "title": "蛏抱蛋的做法" - }, - { - "no": 13, - "id": "b9afa3fd6ec09859f66582bf24c8c724", - "name": "香煎翘嘴鱼", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "翘嘴鱼（肉食性鱼类，肉细腻，口感好）", - "姜", - "葱", - "蒜", - "青椒", - "香菜", - "老抽", - "白糖", - "豆瓣酱", - "料酒", - "生抽", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注：这个量大概是 2-3 个人的量", - "每份：", - { - "type": "list", - "items": [ - "翘嘴鱼：2 斤最佳", - "姜沫：20g", - "葱：半根（50 克）", - "蒜：4 个", - "香菜：个人口味", - "老抽：2ml（不太喜欢重口的可以不放）", - "白糖：10g", - "干辣椒：4-6 个（根据个人口味选择）", - "料酒：100ml", - "生抽：4ml", - "盐：约 50g 用于腌制鱼", - "食用油：100ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鱼开背杀好（让卖鱼的杀好，千万不要剖腹杀鱼，切记是开背），清洗干净", - "鱼表面用盐涂抹均匀，倒入料酒约 80ml,姜末 20g，放入冰箱保鲜层进行腌制 1-2 天", - "取出腌制好的鱼，用绳挂起晾晒至半干（约 1-2 天，具体时间需结合气温与阳光）", - "食用前请将鱼用清水清洗，沥干水分（防止水遇油飞溅）", - "开大火将锅烧热，迅速改小火，锅中放油，尽量保持整个锅表面有油，将鱼沿锅边划入锅内（先煎鱼背面）", - "鱼入锅后（和翻面后），不要着急移动鱼的位置（此时容易破皮），煎约 30 秒后，尝试晃动锅", - "背面煎约 1 分钟后，翻面煎约 1-2 分钟，煎至两面金黄", - "等两面都煎好时，把鱼推向锅边一点，留点空间放入豆瓣酱炒香味，放入姜蒜，", - "炒出佐料香味后，加入料酒，生抽，老抽，倒入热水，水量和鱼平齐或者少点", - "此时改中大火，煮 5-10 分钟，后放入青椒断，白糖，鸡精，十三香，陈醋", - "改小火 2-5 分钟，放入葱，香菜，即可出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "切记鱼是开背杀，腌制时，鱼表面涂抹均匀食盐即可，腌制时间，晾晒时间 1-2 天即可", - "煎鱼全程小火，刚入锅时不要移动鱼，会破皮", - "青椒断放入后注意观察熟透程度，里面的青椒很好吃，另外香菜最后放", - "注意火候的切换，豆瓣酱，白糖的调鲜效果，与陈醋的增香效果" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "香煎翘嘴鱼", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/d2e9b5a76da5126b8f8438dc0e1df368" - } - ], - "title": "香煎翘嘴鱼的做法" - }, - { - "no": 14, - "id": "879344dba80275ba1a30a8c204c1f6cd", - "name": "鳊鱼炖豆腐", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鳊鱼（鱼可以让摊主帮忙处理好）", - "老豆腐", - "姜", - "葱", - "蒜", - "老抽", - "桂皮（可选）", - "冰糖", - "干辣椒（不吃辣可以不放）", - "料酒", - "生抽", - "盐", - "八角（可选）", - "香叶（可选）", - "热水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注：这个量大概是 2-3 个人的量", - "每份：", - { - "type": "list", - "items": [ - "鳊鱼：550 克", - "老豆腐：400 克", - "姜：5 片", - "葱：半根（50 克）", - "蒜：4 个", - "老抽：2ml（不太喜欢重口的可以不放）", - "桂皮：1 块", - "冰糖：5 块", - "干辣椒：4-6 个（根据个人口味选择）", - "料酒：5ml", - "生抽：4ml", - "盐：5-8 克（根据个人口味选择）", - "八角：1 个", - "香叶：1-3 片", - "食用油：10ml", - "热水：400 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟", - "老豆腐切块后放入水中备用", - "锅中加油，可以放点盐在锅里，防止煎鱼的时候粘锅，把腌制的鱼用厨房纸擦干水分，把鱼放到锅中，两面都煎一下", - "等两面都煎好时，把鱼推向锅边一点，留点空间放入葱姜蒜，干辣椒，香叶，八角炒出味道", - "炒出佐料香味后，加入料酒，生抽，老抽，冰糖，桂皮，倒入热水，水量和鱼平齐或者少点", - "大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火", - "小火烧 10-15 分钟，然后大火收点汁，即可出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "鱼的两面，各煎 2-4 分钟即可", - "煎鱼的时候全程中小火", - "最后出锅时，加入一些切碎的大蒜，味道会更好" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "鳊鱼炖豆腐", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e30e2811d1abf32685a542c879d07874" - } - ], - "title": "鳊鱼炖豆腐的做法" - }, - { - "no": 15, - "id": "3a48e3a8e2d2c486a253599e937c16f7", - "name": "黄油煎虾", - "category": "aquatic", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鲜虾（强推肉质紧实的九节虾，普通明虾也可以）", - "黄油（推荐安佳，一次用一小盒 7g）", - "黑胡椒粒（瓶磨的那种）", - "生抽", - "盐", - "白糖", - "米酒" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鲜虾 300g", - "黄油 7g", - "黑胡椒粒 大概 15ml", - "食用油 45ml", - "生抽 10ml", - "米酒 5ml", - "白糖 10ml", - "盐 2.5ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用", - "调制酱汁：小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用", - "中大火热锅，热锅内放入食用油，等待 10 秒让油温升高", - "虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒", - "虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒", - "大火翻炒 15 秒收汁即可装盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "虾开背才更好入味，不过处理时切记切记小心用刀，新手容易伤到手", - { - "type": "link", - "text": "冯小厨的菜谱", - "href": "https://www.bilibili.com/video/BV1g541177cd" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e07c5a7a25f9d5bb8e0a39a6cd0b2cfe" - }, - "黄油煎虾是一道制作相对简单、风味极佳的菜式，主要耗时在于处理活虾，总耗时在一个小时内，适合初学者进行烹饪。" - ], - "title": "黄油煎虾的做法" - }, - { - "no": 16, - "id": "16254caa4ca8ccc3da3423a945b50677", - "name": "吐司果酱", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "新鲜吐司", - "果酱", - "面包机" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "吐司两片", - "果酱足够涂满一面土司的量" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将吐司放入面包机", - "设置好档位,时间到了会自动弹出", - "两分钟后吐司加热完成弹出", - "先取出一片吐司,涂满果酱再盖上另一片吐司即可", - "用餐巾纸包一下可以边走边吃也可以吃完再出门" - ] - }, - "两分钟快速搞定,操作很简单,味道十分美味,十分适合程序员。耗时短,不会产生额外垃圾,也不需要清洗工具什么的。" - ] - }, - { - "text": "附加内容", - "content": [ - "面包机一般不会超过一百块,吐司去楼下超市或美团买菜送上门,一般一包十块钱八片,保质期比较短,很干净卫生。", - "这里果酱推介一下山姆超市的草莓果酱，很甜。他们家的蓝莓酱倒是一般般，感觉没啥味。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "饱腹感的懒人快速营养早餐，2 分钟 搞定" - ], - "title": "吐司果酱的做法" - }, - { - "no": 17, - "id": "4d97db0778bb6123d340463d9c94ba3f", - "name": "太阳蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "盐", - "油", - "分可控火候微波炉或不可控火候微波炉（定义和分辨方式请见附加内容）", - "筷子或牙签" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋的用量为 1 个。", - "盐的用量为 鸡蛋的个数 - 1g。", - "油的用量为 鸡蛋的个数 - 5ml。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "可控火候微波炉" - }, - { - "type": "list", - "items": [ - "准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。", - "取出一个鸡蛋，打入小碗。", - "蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。", - "放入微波炉，中火 3 分钟。" - ] - }, - { - "type": "heading", - "text": "不可控火候微波炉" - }, - { - "type": "list", - "items": [ - "准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。", - "取出一个鸡蛋，打入小碗。", - "蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。", - "放入微波炉，1 分钟。", - "while（太阳蛋 否 大面积成固体状） 用微波炉打(30s);" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "while（太阳蛋的熟度 不符合 个人口味） 用微波炉打（1 分钟）;", - { - "type": "heading", - "text": "不可控火候微波炉" - }, - { - "type": "list", - "items": [ - "定义： 即无法控制火候仅能控制时长的微波炉。", - "辨别方法： 若在微波炉操作面板上无法找到小火，中火， 大火等字样即为不可控火候微波炉" - ] - }, - { - "type": "heading", - "text": "可控火候微波炉" - }, - { - "type": "list", - "items": [ - "定义：即能控制火候又能控制时长的微波炉，", - "辨别方法： 若在微波炉操作面板上能找到小火，中火，大火等字样即为可控火候微波炉" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "太阳蛋的做法" - }, - { - "no": 18, - "id": "8421677b9d5f268123e2a3f141facb40", - "name": "微波炉蛋糕", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "微波炉", - "能放进微波炉的容器", - "黄油", - "面粉", - "泡打粉（不加吃着像饼）", - "鸡蛋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋🥚 1 个", - "面粉🍚 15g", - "泡打粉🍚 2.5g", - "白（红）糖🍬 10g", - "盐🧂 1g" - ] - }, - "（口味可选）", - { - "type": "list", - "items": [ - "咖啡粉☕", - "巧克力🍫", - "麦片🍿", - "牛奶🥛", - "坚果🥜", - "饼干屑🍪", - "香蕉🍌", - "非黑暗料理🍆" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "加入以下食材，注意不要超过容器的 3/4", - { - "type": "list", - "items": [ - [ - "挖半个鸡蛋大的黄油放进容器, 在微波炉", - { - "type": "strong", - "text": "加热 15 秒" - }, - "至融化" - ], - [ - "将", - { - "type": "strong", - "text": "巧克力/香蕉" - }, - " 融化/搅碎成 ", - { - "type": "strong", - "text": "颗粒/糊状" - } - ], - "打入一个鸡蛋并打散搅和", - "15g 白（红）糖（甜党可以多加些） （见附 4）", - [ - "加入 1g 盐 (", - { - "type": "strong", - "text": "如果后续的口味食材含盐需自己斟酌" - }, - ")" - ], - "加入 2.5g 泡打粉", - "加入 15g 面粉（筋度没太大影响）", - "**加入任何喜欢的口味食材!**（坚果与饼干等干食材不是现在放）", - "搅和至看不见干粉的稠酸奶状", - "加入可选的干燥食材（不包括冲泡粉）在顶端" - ] - } - ], - "夸赞一下自己🥰", - [ - "微波炉（高火）加热 ", - { - "type": "strong", - "text": "1分钟" - }, - " （至蓬松蛋糕形态）" - ], - "取出杯子（烫手啊啊啊啊↑）并拍朋友圈就可以吃了" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "在夸赞自己之前的操作可以重复多遍做出更大的蛋糕", - "泡打粉用来让蛋糕更蓬松 大多不含铝 几块钱一包 可以买了在家备着", - { - "type": "strong", - "text": "食材不要超过容器的3/4!!" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "微波炉\"叮\"蛋糕，大约需要 2 分钟 就能搞定！" - ], - "title": "微波炉蛋糕的做法" - }, - { - "no": 19, - "id": "20b02c3ad9abfb81b7f3e1e5bf1b6b8d", - "name": "桂圆红枣粥", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "糯米（或大米）", - "红枣", - "桂圆" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "糯米 100g", - "红枣 15 颗", - "桂圆 15 颗" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将桂圆肉扒出，用清水洗两次，放入碗中浸泡 10 分钟", - "红枣用清水洗两次，放入碗中浸泡 10 分钟", - "糯米放入电饭锅中，清水淘米两次后，加入 2000ml 水", - "将桂圆和红枣加入电饭锅", - "打开电饭锅煮饭模式，1 小时后粥成" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "对粥的稀稠程度有不同喜好的朋友可以酌情增加或减少水的用量，煮出来的粥是甜的，可以通过控制加入桂圆的数量控制甜度", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "桂圆红枣粥，甜口。补血安神，健脑益智，补养心脾。制作时间需要 70 分钟。" - ], - "title": "桂圆红枣粥的做法" - }, - { - "no": 20, - "id": "fcbe4fc6ed0d3dceece49a272d1d6f5e", - "name": "水煮玉米", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "新鲜玉米", - "放得下玉米的锅", - "水", - "盐", - "糖（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "一个带皮玉米", - "淹过玉米约半节指头的水", - "煮玉米的时候，开始和淡盐水，差不多 2 克盐加 50ml 的水", - "根据口味选择加或者不加糖（可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将新鲜玉米剥去外皮，剩部分玉米皮入锅", - "加入淹过玉米约半节指头的水，加盐和糖", - "水煮开之后转至小火，加盖继续煮 15-20 分钟，玉米煮久点没事。", - "煮熟后沥干水分，冷却后食用。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "大约 15 分钟可以完成制作。" - ], - "title": "水煮玉米的做法" - }, - { - "no": 21, - "id": "1ac71e469ca48c46d9282922a0623c84", - "name": "溏心蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "电锅", - "水", - "秒表（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋 1 颗或更多（只要您的电锅装得下，不管有几颗鸡蛋都可以）", - "淹过鸡蛋约 2 公分的冷水" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将鸡蛋放入电锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动", - "倒入淹过鸡蛋约 2 公分的冷水", - "开盖，使用最大功率加热至水滚起（大约 85 - 95 度，稍微滚动，不需完全沸腾）", - [ - "关火，盖上盖子，让鸡蛋静置。", - { - "type": "list", - "items": [ - "想要中央有流动的蛋黄，需静置 6 分钟", - "若想要完全煮熟的易碎蛋黄，需静置 10 分钟" - ] - } - ], - "沥干水分，用冷水冲洗鸡蛋约 1 分钟，即可去壳食用。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果觉得鸡蛋不够熟的小伙伴可以依照自己的喜好添加更多的水。", - [ - { - "type": "strong", - "text": "警告" - }, - " 溏心蛋有沙门氏菌感染的风险。不建议静置 5 分钟以内。" - ], - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "喜欢健身的小伙伴可以在每颗鸡蛋中获得 6 克蛋白质。大约 15 分钟可以完成制作。" - ], - "title": "溏心蛋的做法" - }, - { - "no": 22, - "id": "6bc7a113258541b2ec538f627ccd864a", - "name": "煎饺", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "饺子（速冻水饺）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "饺子一包 （根据个人食量选择， 约 10 - 15 个）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "取出平底锅（不沾平底锅最佳）", - "加入 10ml - 15 ml 食用油", - "开火，放入饺子（尽量平均铺开，不宜堆叠）", - "立刻加入清水，水线没过饺子平均高度的 1/2", - "盖上锅盖（此时炉灶应该处于大火）", - "等待 8 - 10 分钟", - "当锅中水分仅剩 2mm 时， 转中火开始煎制", - "当水分全部蒸发后，摇晃平底锅使饺子受热均匀", - "放入黑芝麻和葱花再焖 10s", - "1 - 2 分钟夹出一个饺子观察底部，若出现金黄色脆皮立即取出" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需时刻观察锅内情况，切记不可分神玩手机。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "煎饺的做法" - }, - { - "no": 23, - "id": "79ee25f5410db7ed37598e7250eb99f5", - "name": "蒸水蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "新鲜鸡蛋", - "热水", - "锡纸或保鲜膜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋两只", - "盐 2g", - "热水 260ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋打入碗中，打散", - "取其他容器，倒入两倍于蛋液的温水（温度 50 度为最佳），将盐倒入水中化开", - "将盐水倒入鸡蛋液中，顺时针或逆时针单方向搅拌均匀，气泡之类的可以用舀出丢弃", - "使用锡纸包裹盛蛋液的碗，置入提前带盖并加入大约 3cm 深度水的锅中", - "中火烧至水开，转最小的火继续蒸 4 分钟" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "一般出锅稍晾即可食用，保留鸡蛋原香的终极口感", - "也可加入蒸鱼豉油，葱花香油作为佐料。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "蒸水蛋都是饭店的好吃，如何自己做水滑嫩香的蒸水蛋，本教程包教包会！" - ], - "title": "蒸水蛋的做法" - }, - { - "no": 24, - "id": "1da8a8334ace86708d69406c156031a7", - "name": "蒸花卷", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "冷冻花卷", - "圆碟子", - "蒸架", - "水 400ml" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "冷冻花卷 5 个（女生分量 3 个即可）（可以在超市、各种买菜平台购买）", - "圆碟子，直径 28cm", - "蒸架，直径 20cm", - "水 400ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "从花卷的包装袋中取出 5 个花卷", - "把花卷平铺在碟子上，尽量不用重叠", - "往锅里倒入 400ml 水，把蒸架放里面，把装花卷的碟子放在蒸架上，盖上锅盖。", - "开大火加热，直至水沸腾。", - "转中火加热 15 分钟", - "开盖用手感受花卷的表面温度，如果不够热，就继续盖上盖子加热，否则就可以关火出锅。", - "碟子取出放凉至 50 度即可食用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意观察锅里的水不能少于 50ml。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "蒸花卷是一道简单易做的菜。能补充碳水化合物，膳食纤维。一般初学者只需要半小时即可完成。作为快手早餐，学会做之后，再也不会早上饿肚子了。" - ], - "title": "蒸花卷的做法" - }, - { - "no": 25, - "id": "1223b89e8cf3af1ae1a30862426d992a", - "name": "燕麦鸡蛋饼", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "燕麦", - "牛奶 50-100g，能够将燕麦搅拌粘稠即可", - "可根据口味选择增加 50g 蔬菜，如菠菜。" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋两个，亦可选择两个蛋清，一个蛋黄。", - "纯干燕麦片 50g （大约等同一个鸡蛋的量）", - "牛奶一盒 约 250ml", - "蔬菜碎叶一把" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将牛奶与干燕麦混合搅拌均匀至黏稠状。", - "将鸡蛋搅拌均匀至颜色单一程度。", - "将鸡蛋液倒入燕麦牛奶中继续搅拌至黏稠、均匀。", - "平底锅中加入一层黄油并覆盖均匀。", - "下入搅拌好的食材，并摊开至饼状。", - "小火加热两到三分钟。如想要加入蔬菜，可以在加热过程中加入碎菜叶。", - "翻面继续加热两分钟。", - "出锅，搭配剩下的牛奶作为早餐。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "如果口味偏咸口，可以在搅拌鸡蛋液时加入盐，胡椒等调料。", - "煎饼时使用小火，避免燕麦部分煎糊。" - ] - }, - { - "type": "heading", - "text": "营养成分" - }, - "一份上述早餐的预估营养价值（三大营养素）如下，供热爱健身人群参考*。", - { - "type": "list", - "items": [ - "碳水化合物：39g", - "蛋白质：30g", - "脂肪：19g", - "总热量：450kcal" - ] - }, - "*： 牛奶按照常见的 250ml 计算", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "燕麦鸡蛋饼是极具营养、便于制作、适宜快速制作的早餐。尤其适宜热爱健身的上班族。" - ], - "title": "燕麦鸡蛋饼的做法" - }, - { - "no": 26, - "id": "550d4b23a1b02092961f20b716011df1", - "name": "牛奶燕麦", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛奶（巴氏奶口感更好）", - "燕麦", - "鸡蛋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "🥛 牛奶 280ml/per", - "🍳 鸡蛋 1 个/per", - "🍚 燕麦 40g/per" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "燕麦烹饪常规方法" - }, - { - "type": "list", - "items": [ - "将牛奶倒入早餐杯（冷的即可）", - "准备好 200ml 水，如果是直饮水直接加入燕麦，否则请烧开后加入燕麦", - "水沸后 2 分钟，燕麦煮好", - "煮好的燕麦捞出倒入牛奶中（尽量不要将煮燕麦的水也倒入牛奶，影响口感）" - ] - }, - { - "type": "heading", - "text": "燕麦烹饪快速方法" - }, - { - "type": "list", - "items": [ - "将燕麦替换为快煮燕麦", - "将牛奶倒入装有快煮燕麦的容器中并搅拌", - "将混合物放入微波炉中", - "50%火力微波 4 分钟" - ] - }, - { - "type": "heading", - "text": "煎蛋烹饪方法" - }, - { - "type": "list", - "items": [ - "热锅，锅内放一层底油，油热后煎鸡蛋，每面煎 20s，考虑调底味（3g 椒盐，可选）", - "关火，装盘" - ] - }, - "烹饪基本 3 分钟 搞定，做完菜品都是常温，极易入口，一般每次 2 分钟吃完。", - "🥑 水果蔬菜，苏打饼干搭配食用更佳\n" - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "由于不同微波炉火力不同，故微波炉火力无法精确表明", - "不建议混合物超过容器容量 50%，否则加热过程中内容物极有可能溢出", - "不建议使用玻璃杯进行烹饪，理由同上" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "高蛋白，粗谷物纤维，饱腹感的懒人快速营养早餐，3 分钟 搞定" - ], - "title": "牛奶燕麦的做法" - }, - { - "no": 27, - "id": "b95b843f4111da4b665f7f82c9c1419e", - "name": "空气炸锅面包片", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "面包片", - "空气炸锅" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "面包片（两片）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "取出两片面包片（建议使用粗粮面包片）", - "将面包片--垂直--放入空气炸锅", - "200°C 烘烤 5 分钟", - "取出即可使用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "营养成分表（数据基于全麦面包片）", - { - "type": "list", - "items": [ - "热量 254 千卡", - "蛋白质 12.3 克", - "脂肪 3.5 克", - "碳水化合物 43.1 克", - "膳食纤维 6.0 克" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "健康饱肚子，适宜正在减脂期的程序员食用" - ], - "title": "空气炸锅面包片的做法" - }, - { - "no": 28, - "id": "2e8f8f59aabf76ac13219985cfdf424b", - "name": "美式炒蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "全脂牛奶/奶油", - "黄油", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鸡蛋 3 个", - "全脂牛奶/奶油 10g", - "黄油 5 克", - "盐 1 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋打入大碗中，加盐搅打至起泡，静置 15 分钟", - "黄油切小块入锅，倒入蛋液，开小火不断搅拌", - "黄油一融化，就快速翻动蛋液，将其打碎成细密状，在蛋液大体凝固前关火", - "加入牛奶搅拌 15 秒，至炒蛋湿润绵密，装盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "想吃的更丰富可以在最后一步那里加上炒好的番茄丁，洋葱丁，培根丁，切好的芝士小丁，等等。。。(总之不会再出水的东东）", - "使用平底锅（不粘锅）。", - "考虑到很多人是一人食就炒一两个鸡蛋，口径比较小的锅或许更方便在锅中均匀搅拌。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "美式炒蛋具有松软鲜嫩的口感,与平时的炒蛋不同,美式炒蛋中加入了少量牛奶,使得蛋花更加的细密均匀,并且营养丰富~" - ], - "title": "美式炒蛋的做法" - }, - { - "no": 29, - "id": "0ce1e1de2bc83a6448100b8a5262970b", - "name": "苏格兰蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "手抓饼皮", - "芝士", - "培根", - "空气炸锅或者油锅" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一份量\n", - { - "type": "list", - "items": [ - "鸡蛋 50g（约 1 颗）", - "手抓饼 1 份-2 份（看鸡蛋大小）", - "芝士片 1-2 片", - "培根片 1-2 片" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "用冷水下锅水开 3 分钟后捞出", - "鸡蛋捞出，放入冰水中剥壳更快速也更完整", - "用芝士片包裹鸡蛋", - "培根片包裹鸡蛋", - "手抓饼两端切除以矩形包裹鸡蛋", - "油温 6 成下锅（油面波动，有青烟，筷子插入油中周围泛起气泡即是 6 成温度） 炸制金黄即可", - "空气炸锅 160 度 15 分钟", - "切开即可食用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "芝士片、培根片、手抓饼直接淘宝购买即可" - ] - }, - { - "type": "image", - "text": "效果图", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/33d36c4ffc4acd618aa704b2a95ba986" - }, - { - "type": "image", - "text": "效果图", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/c0c1ca09c1d95a4c38d0a5e2f15f55e1" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "", - "", - "", - "", - "", - { - "type": "image", - "text": "简易版苏格兰蛋", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/85ec3f602ef53961aa8209041c9ffb38" - }, - "苏格兰蛋是一种用新鲜肉糜裹住鸡蛋，放入油中炸至金黄制成，这个版本比较费事，所以在此就给大家带来简易版,苏格兰蛋复杂版大家就自行查找。", - "简易版苏格兰蛋是利用手抓饼皮包裹住芝士培根糖心蛋放入油中炸至金黄制成，大约耗时 20-30 分钟。" - ], - "title": "苏格兰蛋的做法" - }, - { - "no": 30, - "id": "793af41641daebeeed1ca246fa1608e6", - "name": "茶叶蛋", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "八角", - "香叶", - "桂皮", - "茴香", - "冰糖", - "红茶", - "生抽", - "老抽", - "食盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋 400g（约 8 颗）", - "八角 4g（约 2 颗）", - "香叶 0.5-1g（约 2 片）", - "桂皮 3g（1 小块）", - "茴香 5g", - "冰糖 15g", - "红茶 20g", - "生抽 15g", - "老抽 25g", - "食盐 3g" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "用冷水将鸡蛋煮熟，大火大约 8 分钟（根据自家厨具决定）", - "鸡蛋捞出，过冷水", - "将鸡蛋互相碰撞，使每个鸡蛋产生裂缝", - "将鸡蛋下锅，放入八角，香叶，桂皮，茴香，冰糖，红茶，生抽，老抽，食盐", - "加水直至没过鸡蛋", - "大火煮开之后，转中小火煮 15 分钟" - ] - }, - "中火煮15 分钟之后，捞出料渣，鸡蛋再浸泡一会口感更佳\n" - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋捞出过冷水是为了让鸡蛋和壳之间产生间隙", - "食盐可根据个人口味选择不加", - "八角，香叶，桂皮，茴香，冰糖，自己没有这么多食材可以买现成的卤料包" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "茶香浓郁，鲜香可口的高蛋白快速营养早餐，大约耗时 30 分钟。烹饪略微耗时，可以周末尝试，做一次大约够 2-3 个人吃。" - ], - "title": "茶叶蛋的做法" - }, - { - "no": 31, - "id": "59d0be61cba128337cf2355fff88127f", - "name": "鸡蛋三明治", - "category": "breakfast", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "吐司", - "培根", - "黄油", - "蛋黄酱", - "盐", - "黑胡椒" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋 1 个", - "吐司 2 片", - "培根 2 片", - "黄油 10 g", - "蛋黄酱 20g", - "盐 1g", - "黑胡椒 2g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "吐司切去四边，备用", - "鸡蛋煮熟，捣碎", - "混合鸡蛋、蛋黄酱、盐、黑胡椒", - "锅中加入黄油，煎熟培根", - "组装吐司，在两片吐司间加入制作好的鸡蛋酱及培根", - "四边形吐司切成三角形装盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "也可加入芝士、酸黄瓜等食材" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "10 分钟的简易鸡蛋三明治 🥪" - ], - "title": "鸡蛋三明治的做法" - }, - { - "no": 32, - "id": "8541f7a38a94bdecf1f471677374449a", - "name": "油泼辣子", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "蒜头", - "干辣椒面", - "盐", - "熟白芝麻", - "小米椒", - "花生油（可用菜籽油替换）", - "家庭小陶瓷碗", - "家庭铁勺子", - "五香粉 （可选）", - "草寇（可选）", - "小葱 （可选）", - "八角", - "花椒", - "香叶", - "白芷", - "姜片（可选）", - "糖", - "白醋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "蒜头 1 个", - "干辣椒面 100 克", - "盐 5 克", - "熟白芝麻 15 克", - "小米椒 1 个", - "花生油 150 毫升 （可用菜籽油替换）", - "五香粉 10 克（可选）", - "草寇 1 个（可选）", - "小葱 3-5 根（可选）", - "其他配料：八角(1)、花椒（20-50 粒都可，看个人口味）、香叶（2-3 片）、白芷（2-3 片）、姜片（大拇指粗细的姜切片）（可选）", - "糖 30 克", - "白醋 5 ml（大概就是小铁勺子的量）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "拿出蒜头掰 2 个", - { - "type": "codespan", - "text": "小蒜头" - }, - "去皮" - ], - [ - "拿出砧板剁碎", - { - "type": "codespan", - "text": "小蒜头" - }, - "、", - { - "type": "codespan", - "text": "小米椒" - } - ], - [ - "拿出碗倒入", - { - "type": "codespan", - "text": "花生油" - } - ], - [ - "油热放入", - { - "type": "codespan", - "text": "其他配料" - }, - "和", - { - "type": "codespan", - "text": "小葱" - }, - ",等到香料变焦，捞出扔掉" - ], - "拿出铁锅将碗内的油放入加热 2 分钟（菜籽油烧至冒烟）", - "此时是空碗", - [ - "往空碗加入", - { - "type": "codespan", - "text": "干辣椒面" - }, - "、", - { - "type": "codespan", - "text": "白芝麻" - }, - "、", - { - "type": "codespan", - "text": "蒜末" - }, - "、", - { - "type": "codespan", - "text": "小米椒" - }, - "、", - { - "type": "codespan", - "text": "盐" - }, - "、", - { - "type": "codespan", - "text": "五香粉" - }, - "、", - { - "type": "codespan", - "text": "草寇" - }, - "作为"调料"" - ], - [ - "关火将油温冷却至 ", - { - "type": "codespan", - "text": "210" - }, - " 摄氏度" - ], - [ - "将锅内热油倒入碗内并用勺子搅拌即可（可以在 ", - { - "type": "codespan", - "text": "165" - }, - " 摄氏度时加入同样"调料"的碗最后进行混合进行增辣）" - ], - "倒入热油稍微搅拌后放入白醋，此时会重新沸腾。继续进行搅拌，白醋增香。", - "油泼辣子冷却到温热放白糖和味精，白糖可以是辣味柔和，不会那么的呛口" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "五香粉、草寇作为\"调料\"加入，可以增加香味，使油泼辣子更香" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - { - "type": "image", - "text": "image", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/0945ae4225dfad7faaa1ba26dbc684d3" - }, - "\n", - { - "type": "image", - "text": "image", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6fdb3df60ea8b5bc18d359280f8a901b" - } - ], - "制作耗时 10 分钟" - ], - "title": "油泼辣子的做法" - }, - { - "no": 33, - "id": "f601d6a382226313bc66aa7272d127c1", - "name": "油酥", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "面粉", - "油", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "油 = （要烙饼的张数 * 10ml）", - "盐 = （要烙饼的张数 / 2）g", - "面粉 = （要烙饼的张数 / 0.13）g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "面粉盛小碗里，加入盐", - "加入 200 度的热油", - "用筷子将其搅拌成无固状物体的糊状。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "油酥是由面粉与热油混合调制的，通常在烙饼时涂点油酥，可以使得饼子层层分明，外酥里软，口感更佳。" - ], - "title": "油酥的做法" - }, - { - "no": 34, - "id": "bd0c88139d799550bf9ec5d831ed71ac", - "name": "炸串酱料", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "干辣椒面（粗细都准备）", - "孜然粉", - "胡椒粉", - "五香粉", - "花椒粉", - "十三香", - "麻辣鲜", - "白芝麻" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "干辣椒面 60 克", - "孜然粉 20 克", - "胡椒粉 10 克", - "五香粉 15 克", - "食盐 20 克", - "花椒粉 15 克", - "鸡精 8 克", - "十三香 5 克", - "麻辣鲜 5 克", - "白芝麻 30 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "所有原料在容器内混合，搅拌均匀。", - "锅里烧热油，油的用量以在容器内没过所有原材料为佳。", - "分三次淋入热油，每次 1/3，同时搅拌。", - "最后放入香油 10ml，生抽 10ml，花椒油 10ml，蚝油 10ml。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "最后一步的调味可按自己喜好添加。", - "不得一次性倒入所有热油，必须分次倒入并搅拌。", - "原料可按比例缩减。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "炸串酱料，号称淋袜子都好吃，新手友好，预计用时 10 分钟。" - ], - "title": "炸串酱料的做法" - }, - { - "no": 35, - "id": "62392eb3ab996d47e9153bc8b6c1afda", - "name": "糖色", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - [ - "糖（任选其一）：", - { - "type": "list", - "items": [ - [ - "冰糖：炒出来的", - { - "type": "codespan", - "text": "糖色" - }, - "色泽最为鲜艳，红亮，必须水油炒，不加水融化会很慢" - ], - "白砂糖：必须水油炒，不加水融化会很慢", - "绵白糖：可以不加水" - ] - } - ], - "炒糖色过程火不要太大！！！电磁炉温度不够，火候过了发苦，不够发甜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "油" - }, - "：100ml" - ], - [ - { - "type": "codespan", - "text": "开水" - }, - "：500ml" - ], - [ - { - "type": "codespan", - "text": "糖" - }, - "（这里以冰糖为例）" - ] - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "开火，并向锅中倒入 100ml 开水 1", - "再向锅中倒入 100ml 油，与第一步间隔越短越好，此时锅为大火中火都可以，着急的话可以大火", - "放入冰糖（如果冰糖过于耦合，可以提前敲碎，做到耦合度越低越好）", - "调整火力为中火", - [ - "开始搅拌", - { - "type": "list", - "items": [ - [ - "要一直一直一直搅拌，变成棕褐色，此时", - { - "type": "strong", - "text": "转为小火" - } - ], - [ - "再变稀，变红茶色，再变成酱红色后起小泡泡，准备好执行下面的", - { - "type": "codespan", - "text": "操作1" - }, - "or", - { - "type": "codespan", - "text": "操作2" - } - ], - "小泡泡会逐渐消失，之后会出现大泡泡，大泡泡出现时糖色完成", - [ - "需要在此时快速进行下一步操作（无论哪种操作都一定要提前准备好并快速！否则火候过大糖色发苦），根据菜品派别以及个人口味作出选择", - { - "type": "list", - "items": [ - "操作 1：可以直接加 400ml 开水降温", - "操作 2：也可以加入葱姜蒜花椒等调味品进行翻炒" - ] - } - ] - ] - } - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "糖色的做法" - }, - { - "no": 36, - "id": "36494c631142783aac8de8b8e5571099", - "name": "糖醋汁", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "清水", - "白糖", - "白醋/米醋", - "料酒", - "生抽" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "清水(50ml)", - "生抽(40ml)", - "白糖(30g)", - "白醋(20ml)", - "料酒(10ml)" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "按照比例将各调料在小碗中搅拌均匀", - "按不同菜肴的方式处理完毕后，将配制好的糖醋汁倒入锅中", - "根据各菜肴的不同，烹制 5-10 分钟", - "大火收汁，可增加菜的浓度、香味和光泽" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "糖醋汁通常情况下由清水、白糖、白醋等制成，有些人喜欢放一些番茄酱来增添不一样的酸甜味或放一些淀粉来增加菜肴汤汁的粘性和浓度，糖醋汁可用于糖醋鱼、糖醋里脊、糖醋排骨等菜品的制作", - "可依据糖醋汁配制的经典比例 1：2：3：4：5 来调制糖醋汁" - ], - "title": "糖醋汁的做法" - }, - { - "no": 37, - "id": "a6fb71b5f81f32e124476888edc920fb", - "name": "草莓酱", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "草莓", - "白砂糖", - "保鲜膜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "草莓 1200 克", - "白糖 400 克 （如需要低糖饮食，可以考虑降低到 200g）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "草莓洗净去叶", - "将草莓切碎放入合适的碗中", - "将白糖倒入碗中与草莓搅拌均匀", - "碗用保鲜膜覆盖静置 1 小时", - "将静置的草莓和糖的混合物倒入不粘锅中开大火烧开", - "烧开后转小火不断搅拌直至果酱呈粘稠状关火", - "待草莓酱冷却后装入准备好的密封罐中" - ] - }, - [ - { - "type": "image", - "text": "洗好的草莓", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/59de8a82b3253cbd5d52e1f198571d23" - }, - "\n", - { - "type": "image", - "text": "混合好的草莓", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/7e4aba93c8d4109a4c21d79956102b03" - }, - "\n", - { - "type": "image", - "text": "熬煮的草莓", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3e248616b4d3f7ff6fffc396807b362d" - }, - "\n", - { - "type": "image", - "text": "做好的草莓", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/31523dfd7e167f45f33ac0192ee37051" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "可以买那种一筐一筐卖的小草莓，主要是便宜。做成酱抹在面包上非常好吃。" - ], - "title": "草莓酱的做法" - }, - { - "no": 38, - "id": "259db9f3ca81a49f429323778025783a", - "name": "蒜香酱油", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "蒜头", - "白芝麻", - "花生油", - "酱油", - "蘸料碟" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "蒜头 2 瓣", - "白芝麻 5 克", - "花生油 15 毫升", - "酱油 30 毫升", - "蘸料碟 1 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "拍碎蒜头", - "往蘸料碟中加入酱油", - "起锅，加入花生油，等到油温滚烫后加入拍好的蒜头，炸半分钟", - "半分钟后，关火，把热油倒入蘸料碟，用筷子搅拌即可" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "蒜香酱油的做法" - }, - { - "no": 39, - "id": "4740f91ac28ff852a41368e01cf76425", - "name": "蔗糖糖浆", - "category": "condiment", - "detail": [ - { - "text": "原料和工具", - "content": [ - "原料", - { - "type": "list", - "items": [ - "白砂糖", - "水" - ] - }, - "工具", - { - "type": "list", - "items": [ - "可密封容器（建议使用高硼硅试剂瓶，便宜）" - ] - }, - { - "type": "image", - "text": "bottle", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/7092884be989f86f3051ec53a5d0a389" - } - ] - }, - { - "text": "计算", - "content": [ - "建议比例=>糖 : 水 = 1 : 1，这样方便进行糖量控制，比如想要 15 克糖，就量取 30 克的糖浆", - { - "type": "list", - "items": [ - "水 100 克", - "白砂糖 100 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将称好的白砂糖的饮用水于容器混匀", - "容器封盖放冰箱冷藏" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "水无论冷热都可，如果比较急用，可用热水溶解后再冷却糖浆。", - "配制好的糖浆不会轻易变质，在冷藏状态下保存一周通常是没问题的。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "将糖事先溶解好便于在配制饮料（特别是冷饮）时给饮料增甜" - ], - "title": "蔗糖糖浆的做法" - }, - { - "no": 40, - "id": "ce5bbd0096bb31726b948bc638f27c2c", - "name": "奥利奥冰淇淋", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "淡奶油（推荐品牌 安佳动物淡奶油）", - "原味奥利奥", - "电动打蛋器", - "一个容量在 600 毫升以上且直径小（PS: 需要注意能放得下电动打蛋仪）深度深的容器（如准备了冰淇淋模具 容器需要有尖嘴方便转移）", - "小刀（或者可以去除夹心的工具）", - "冰淇淋模具（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "奥利奥 6 块", - "白砂糖 18 克", - "淡奶油 250 毫升" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将奥利奥拧开后去除利利（夹心），备用", - "用筷子将奥奥剁碎，需要有一半奥奥变成粉状，另一半的奥奥最大长度小于 0.5 厘米，备用（某宝可搜“奥利奥饼干碎”，节省时间精力^-^）", - "将奶油全部倒置于深容器中，并加入准备好的糖", - [ - "开始用电动打蛋器高速挡 搅打至 电动打蛋器提起后下方会出现", - { - "type": "strong", - "text": "悬挂住" - }, - "的奶油（ 0.5 厘米 - 1 厘米），而不是", - { - "type": "strong", - "text": "全部" - }, - "像液体一样滴下（部分滴下是正常现象）。" - ], - "搅打完成后将奥奥放入奶油中，搅拌均匀直至底部有奥奥。", - "可选：将混合物倒入冰淇淋模具中", - "放置冰箱冷冻室（ -18 度） 4 小时以上可取出" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "剁碎奥利奥的容器注意不要使用易碎容器。", - "去除奥利奥夹心时切忌注意割到手。", - [ - "参考资料：", - { - "type": "link", - "text": "5分钟搞定【奥利奥麦旋风】太解馋叭！", - "href": "https://www.xiachufang.com/recipe/106178429/" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "奥利奥冰淇淋是简单但好吃的冰淇淋，纯动物奶油不腻口，预计制作时长半小时（主要消耗在搅打奶油和去除奥利奥夹心上）。" - ], - "title": "奥利奥冰淇淋的做法" - }, - { - "no": 41, - "id": "2d6cfb54810bd7cefc6766d873b5c64f", - "name": "戚风蛋糕", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "烤箱（电饭锅可替代，但大多情况下由于锅胆材质问题易失败）", - "打蛋器（电动最好，手动费力且有一定失败概率）或筷子（非常不推荐）", - "铝合金阳极模具（千万不能选不沾模具，常用尺寸为 6 寸或 8 寸）", - "刮刀（用于翻拌蛋糕糊）" - ] - }, - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "鸡蛋", - "白糖", - "牛奶（或水）", - "食用油（或黄油，但需加热软化）", - "低筋面粉（推荐惠宜）", - "[可选] 柠檬汁或白醋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份（12 个面积单位）：", - { - "type": "list", - "items": [ - "1 个鸡蛋（正常中等大小，约 50g）", - "白糖 16g", - "食用油 8g", - "牛奶 10g", - "低筋面粉 17g" - ] - }, - "具体来说，对于常见 6 寸及 8 寸蛋糕：", - { - "type": "list", - "items": [ - [ - "6 寸：大小为 3 份（即三个鸡蛋）。面积 36 个单位。", - { - "type": "list", - "items": [ - "鸡蛋 3 个，白糖 50g，食用油 25g，牛奶 30g，低筋面粉 50g" - ] - } - ], - [ - "8 寸：大小为 5 份（即五个鸡蛋）。面积 64 个单位。", - { - "type": "list", - "items": [ - "鸡蛋 5 个，白糖 80g，食用油 40g，牛奶 50g，低筋面粉 90g" - ] - } - ] - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "前期分离操作" - }, - { - "type": "list", - "items": [ - "从冰箱中取出新鲜的鸡蛋", - "准备两个容器并擦干，分别盛放蛋清与蛋黄", - [ - "对盛放蛋清的容器，可稍有水珠，但", - { - "type": "strong", - "text": "不能有任何油" - }, - "；盛放蛋黄的容器不能有水珠" - ], - "打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。", - [ - "分离过程中蛋黄不能破碎，", - { - "type": "strong", - "text": "蛋清中不能混有任何蛋黄" - }, - "，否则会严重影响打发。（白色系带可进入蛋清，不影响）" - ], - [ - "（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 ", - { - "type": "strong", - "text": "1/8" - }, - "）" - ] - ] - }, - { - "type": "heading", - "text": "搅拌蛋黄液" - }, - { - "type": "list", - "items": [ - [ - "准备一个新的空碗，加入全部食用油，然后放入低筋面粉搅拌", - { - "type": "list", - "items": [ - "油会直接阻断面筋的形成" - ] - } - ], - [ - [ - "将蛋黄加入碗中，再加入牛奶以及 ", - { - "type": "strong", - "text": "1/4" - }, - " 的白糖，用刮刀搅拌均匀" - ], - { - "type": "list", - "items": [ - "此时加入的牛奶虽然含水，但是不应形成面筋了。" - ] - } - ], - [ - "准备好低筋面粉，一边慢慢撒入容器一边用刮刀“Z 字形搅拌”（之字形搅拌），即刮刀只能沿着刀刃的方向两侧或前后移动。", - { - "type": "strong", - "text": "不可无序地逆时针或顺时针搅拌" - } - ], - "继续，加入全部面粉，仍使用上述搅拌方式，直到混合均匀、无干粉状态。（出现一些团块是正常现象，可继续搅拌使其分散）", - "静置，备用" - ] - }, - { - "type": "heading", - "text": "打发蛋白" - }, - { - "type": "list", - "items": [ - [ - "准备好剩余 ", - { - "type": "strong", - "text": "3/4" - }, - " 的白糖。分为三份，每份为总量的 ", - { - "type": "strong", - "text": "1/4" - } - ], - "蛋清中加入柠檬汁或白醋（可选）", - [ - "打蛋器中速，打发蛋白至有", - { - "type": "em", - "text": "粗大气泡的状态" - }, - "，加入", - { - "type": "strong", - "text": "第一份白糖" - } - ], - [ - "打蛋器高速，打发蛋白至", - { - "type": "em", - "text": "气泡较细腻的状态" - }, - "，加入", - { - "type": "strong", - "text": "第二份白糖" - } - ], - [ - "打蛋器高速，打发蛋白至", - { - "type": "em", - "text": "“湿性发泡”" - }, - "的状态（此时提起打蛋器头，有长长的弯曲尖角），加入", - { - "type": "strong", - "text": "第三份白糖" - } - ], - "打蛋器中低速，打发蛋白至“干性发泡”的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）", - [ - "此时蛋白打发程度已符合要求", - { - "type": "list", - "items": [ - "关于蛋白状态的判断可参考附件链接中的图片。）", - "打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）" - ] - } - ] - ] - }, - { - "type": "heading", - "text": "混合搅拌" - }, - { - "type": "list", - "items": [ - "简单搅拌几下蛋黄液", - [ - "用刮刀取 ", - { - "type": "strong", - "text": "1/3" - }, - " 的蛋白霜，加入到蛋黄糊中" - ], - [ - "采用“翻拌”的手法，此手法是为了避免消泡", - { - "type": "list", - "items": [ - "翻拌手法是", - "先用右手拿刮刀从搅拌盆中心插入面糊底部", - "向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内", - "左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了一次循环", - "速度大约是 1 秒钟两下", - "此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。" - ] - } - ], - [ - "将 ", - { - "type": "strong", - "text": "1/3" - }, - " 的蛋白霜与蛋黄液的混合液倒入剩余 ", - { - "type": "strong", - "text": "2/3" - }, - " 的蛋白霜中，继续翻拌均匀" - ], - "将蛋糕糊倒入模具，震荡几下避免大气泡" - ] - }, - { - "type": "heading", - "text": "烘烤" - }, - { - "type": "list", - "items": [ - [ - "烘烤总时间：6 寸蛋糕 ", - { - "type": "strong", - "text": "30-35" - }, - " 分钟，8 寸蛋糕 ", - { - "type": "strong", - "text": "50" - }, - " 分钟。根据自己烤箱特性灵活调整，一般不超过 $\\pm 5$ 分钟。（最后几分钟时可在烤箱前观察）" - ], - [ - "以", - { - "type": "strong", - "text": "上管 **150** 摄氏度，下管 **160** 摄氏度" - }, - "预热烘烤，约 10 分钟可到达预定温度。" - ], - "预热完成后，将模具放入烤箱下层", - [ - [ - "选择", - { - "type": "strong", - "text": "变温烘烤" - }, - "，分为两个阶段。" - ], - { - "type": "list", - "items": [ - [ - "第一阶段烤箱设定温度为：上管 ", - { - "type": "strong", - "text": "150" - }, - " 摄氏度，下管 ", - { - "type": "strong", - "text": "160" - }, - " 摄氏度；" - ], - [ - "烘烤总时长的前 ", - { - "type": "strong", - "text": "3/5" - }, - " 为第一阶段烘烤" - ], - [ - "第二阶段温度为：上管 ", - { - "type": "strong", - "text": "160" - }, - " 摄氏度，下管 ", - { - "type": "strong", - "text": "170" - }, - " 摄氏度；" - ], - [ - "烘烤总时长的后 ", - { - "type": "strong", - "text": "2/5" - }, - " 为第二阶段烘烤。直接调整烤箱温度即可切换。" - ] - ] - } - ], - [ - "烤好后，出炉", - { - "type": "list", - "items": [ - [ - "此操作可能会", - { - "type": "strong", - "text": "烫手" - }, - "，注意用毛巾辅助" - ] - ] - } - ] - ] - }, - { - "type": "heading", - "text": "冷却与脱模" - }, - { - "type": "list", - "items": [ - "（可选） 将模具从高处落下，震出其中的热气", - [ - "模具倒扣 10 分钟，使蛋糕冷却", - { - "type": "list", - "items": [ - "没有冷却的蛋糕立刻脱模会损伤蛋糕", - [ - "此操作可能会", - { - "type": "strong", - "text": "烫手" - }, - "，注意用毛巾辅助" - ] - ] - } - ], - "脱模，食用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "参考了以下教程，文中说明非常详细且有每一步骤的配图。同时，对于为什么做某一个操作、背后的原理也有阐释，以及出现某些问题的分析：", - { - "type": "link", - "text": "为了做好这个戚风蛋糕，用了一整箱鸡蛋，从此告别凹底和塌陷", - "href": "https://zhuanlan.zhihu.com/p/86865919" - }, - [ - "对戚风蛋糕而言，蛋清打发是次要问题，关键是", - { - "type": "strong", - "text": "烤制时的温度和时间" - }, - "。" - ], - [ - "蛋清容器而言，可有水珠，蛋黄容器不能有。", - { - "type": "list", - "items": [ - "原因：油会影响蛋白的打发，蛋清 85%是水，稍有水珠并不影响打发。", - "特别新鲜的鸡蛋蛋清会比较硬，应对硬蛋清 5 个鸡蛋配方的话加 15ml 水会帮助蛋清打发（1 个鸡蛋配方则是 3g 水）" - ] - } - ], - "蛋清打发途中加的糖，实际也是先融于蛋清中的水里，成为糖浆溶液包裹在气泡外，对打发的气泡起保护作用。", - "温度对糖融于水的速率以及溶解度影响较大，刚从冰箱拿出的蛋清不易打发。但温度较低的鸡蛋容易分离蛋清蛋黄，建议分离后恢复室温再进行打发。", - [ - "一些参考图片", - "", - { - "type": "image", - "text": "配方", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/fd3e86e638d5a8b5ba5010ecaf984129" - }, - "", - { - "type": "image", - "text": "筛子分离蛋黄", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6b4ebfcff1ed2dad673b7fe035c5bbc6" - }, - "", - { - "type": "image", - "text": "手动分蛋黄", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f22983569bae8a0609940c727f8a934d" - }, - "", - { - "type": "image", - "text": "蛋黄", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e9964fe3509c467ce7b239e2caebe029" - }, - "", - { - "type": "image", - "text": "打发蛋白", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/8509432760adc151a894cf3935b067f2" - }, - "", - { - "type": "image", - "text": "倒入模具", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/d1b51237c4e16845e2cf2384321164d8" - }, - "", - { - "type": "image", - "text": "预热烤箱", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/290723cc386437d44a50df4013a1fee2" - }, - "", - { - "type": "image", - "text": "烤制", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e6764a5dd55ce0814cb657fea3924afd" - }, - "", - { - "type": "image", - "text": "成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6ff304e58db134dd92ec405514404eba" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - "戚风蛋糕是一道烘焙入门菜品，有一定操作难度。但成功制作后，其口感细腻绵软，令人回味。加上烘烤时间，一般初学者需要 ", - { - "type": "strong", - "text": "1.5 - 2 小时" - }, - "即可完成。" - ] - ], - "title": "戚风蛋糕的做法" - }, - { - "no": 42, - "id": "31c87501d51514130b66f4693d1a9828", - "name": "提拉米苏", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "马斯卡彭芝士", - "手指饼干", - "放凉浓缩咖啡", - "无菌鸡蛋", - "白砂糖", - "可可粉", - "朗姆酒（不喜欢酒的朋友可省略，可按照自己口味调节）", - "一个装成品的容器（这里用的是玻璃乐扣）", - "打蛋器（手劲儿大的朋友也可以锻炼臂力）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "马斯卡彭芝士 450g", - "手指饼干 1 包", - "放凉浓缩咖啡 350ml", - "无菌鸡蛋 4 个", - "白砂糖 50g", - "可可粉 10g", - "朗姆酒 35ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "分离蛋黄蛋清", - "盛有蛋白的碗中加 10g 白砂糖湿性打发", - "盛有蛋黄的碗中将 40g 白砂糖分三次加入，搅拌至均匀", - "蛋黄中分三次加入马斯卡彭芝士，搅拌至均匀", - "蛋黄中最后加入朗姆酒，搅拌均匀", - "将打发好的蛋白分三次加入蛋黄芝士液中", - "手指饼干两面浸湿咖啡液，平铺入容器", - "两层芝士液两层饼干交替放入容器（这一步按照大家意愿及容器高度酌情处理）", - "放入冰箱冷藏四个小时（心急的小伙伴可以提早拿出来）", - "取出后在表面筛上可可粉，即可享用啦" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - { - "type": "link", - "text": "下厨房蛋白打发具体教程", - "href": "https://www.xiachufang.com/recipe/101779500/" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "自家提拉米苏成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e30be0735788ffe340cec09b1ad2c435" - }, - "提拉米苏，是意大利传统甜品。无需烤箱操作简便，烘焙新手也可以零失误获得一份美味的提拉米苏。" - ], - "title": "提拉米苏的做法" - }, - { - "no": 43, - "id": "97acc72ed442b7ad7170f4925850a42f", - "name": "烤蛋挞", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - "该配方为整包蛋挞皮所需量 填充后可直接冷冻保存", - { - "type": "list", - "items": [ - "蛋挞皮 品牌不限", - "鸡蛋", - "牛奶", - "淡奶油", - "白砂糖", - "烤箱 大小不限", - "克数称", - "搅拌器 包含且不限于筷子 打蛋器等工具", - "筛网 网孔约为 1 毫米" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - "该配方为整包蛋挞皮所需量 填充后可直接冷冻保存", - { - "type": "list", - "items": [ - "蛋挞皮 品牌不限 整包蛋挞皮约为 30 只", - "鸡蛋 8 个 普通鸡蛋即可", - "牛奶 200 毫升 普通袋装牛奶即可", - "淡奶油 450 毫升 烘焙店或超市即有售", - "白砂糖 80 克 普通砂糖即可 细砂糖更优 易于融化" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将碗置于克数称上 称量 450 克 淡奶油（淡奶油密度在此处记为 1 ）", - "加入 80 克白砂糖 （甜度中等 可按个人口味增减 建议范围 60-100 克）", - "加入 200 克牛奶 （牛奶密度在此处记为 1 ）", - "取 8 个蛋黄加入 蛋清可留作他用", - "均匀搅拌所有材料直至白砂糖全部融化", - "使用网筛对搅拌完成的食材进行过滤 滤除鸡蛋黏膜 鸡蛋壳 未融化的白砂糖 结块的淡奶油", - "此时请将烤箱设置 220 摄氏度开始预热（约 10 分钟） 记得拿出烤盘", - "将蛋挞皮以 0.5 厘米的间隔均匀放置于烤盘中", - "将过滤完成的食材倒入蛋挞皮中 液面距离蛋挞皮上沿 0.5 厘米即可不宜过多", - "截止此步骤 半成品蛋挞的制作已经完成 可直接放入冰箱速冻 12 小时以上保存", - "将半成品蛋挞放入烤箱中进行烤制 温度为 200 摄氏度 时间为 25 分钟", - "烤制结束后即可食用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "操作时 请务必小心烤箱高温 防止烫伤", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "烤蛋挞", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/fab63071f7dff4115ce6e06a0ef11139" - }, - "烤蛋挞是一道简单易于制作的甜品 且半成品可置于冰箱冷冻长时间保存 随吃随取 出品时间约 1 小时" - ], - "title": "烤蛋挞的做法" - }, - { - "no": 44, - "id": "b33ac7974f694a3b10ab9618b179d320", - "name": "芋泥雪媚娘", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "荔浦芋头（电商平台购买即可，实惠新鲜）", - "紫薯粉", - "牛奶", - "糯米粉", - "玉米淀粉", - "黄油", - "淡奶油", - "白砂糖", - "料理搅拌机（电动打蛋器也可以）", - "筛网", - "保鲜膜", - "白砂糖" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "荔浦芋头 200g", - "紫薯粉 3g", - "牛奶 165g", - "糯米粉 a 50g", - "糯米粉 b 75g", - "玉米淀粉 22g", - "黄油 30g", - "淡奶油（推荐安佳） 145g", - "白砂糖 26g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "芋头切块，大火煮熟至软（40 分钟即可），全部放入料理机", - "向内加入 30g 牛奶，25g 淡奶油，将其打成泥状", - "再向内加入 3g 紫薯粉，18g 白砂糖，继续搅拌打成细腻芋泥", - "取出另一个碗，加入全部糯米粉 b，22g 玉米淀粉，135g 牛奶，50g 白砂糖，混匀并过筛一遍，保鲜膜盖上并扎小洞，中火蒸半个小时", - "在蒸的过程中，将糯米粉 a 放入平底锅小火翻炒至微微发黄（即炒熟），作为手粉备用", - "将中火蒸完半小时的糯米牛奶混合物（果冻状）趁热加入黄油 30g，将黄油揉至面团完全吸收，然后放冰箱冷藏一小时", - "取出另一只碗，加入 120g 淡奶油，8g 白砂糖，打发至有纹路，装进裱花袋备用", - "取出冷藏后的面团，搓揉 5 分钟，分成 30g 一个，均匀撒上 2g 手粉防粘，擀成圆形，先挤上 5g 裱花奶油，然后放上 30g 芋泥，最后将面饼像包包子一样包起来（可以减去多余的皮）", - "包好后再均匀撒 2g 手粉防粘", - "重复以上两步直至原材料用光" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "制作时最好佩戴不粘手套", - "制作完即可食用，不用再加热" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "芋泥雪媚娘成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/dba090be9f8dfd3ef28480f5f7af17ba" - }, - "芋泥雪媚娘是一道甜品，很适合做给孩子吃，无需烤箱，手残党也可以做成功～预计制作时间 2 小时。" - ], - "title": "芋泥雪媚娘的做法" - }, - { - "no": 45, - "id": "19d112d9c57ee021b244b011ac2015e7", - "name": "雪花酥", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "不粘平底锅", - "烘焙刮刀（可用锅铲代替，小心使用破坏不粘锅涂层）", - "一次性塑料手套", - "雪花酥/牛轧糖模具", - "擀面杖" - ] - }, - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "无盐黄油", - "棉花糖", - "全脂奶粉", - "混合坚果（三只松鼠每日坚果）", - "饼干（非夹心型饼干，推荐小奇福或购买使用雪花酥烘焙专用小饼干）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "无盐黄油 20g", - "棉花糖 75g", - "全脂奶粉 40g", - "混合坚果 60g", - "饼干 75g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "饼干超过一元硬币大小先切成小块", - "无盐黄油加入锅中，小火加热至无盐黄油完全融化", - "棉花糖加入锅中，使用刮刀搅拌，直至棉花糖融化并与无盐黄油均匀融合", - "20g 奶粉加入锅中，使用刮刀搅拌，奶粉与黄油棉花糖混合物搅拌均匀后立即关火", - "准备好的所有混合坚果与饼干趁热加入锅中，使用刮刀搅拌", - "搅拌到温度下降到手可以接触的温度后，戴上一次塑料手套，在锅中搓揉或者双手拿起拉扯，让饼干混合坚果与棉花糖黄油奶粉混合物分散均匀。", - "将上述步骤混合物压入模具中，边角压实，擀面杖擀平，未满的一边用手尽量压成直边", - "室温放凉，完全冷却后脱模，按照模具纹路切块，或切成自己喜欢的大小，撒上剩余奶粉，尽量使雪花酥每面都沾上奶粉" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "棉花糖加热时间越长，最后成品越硬", - [ - "参考资料：", - { - "type": "link", - "text": "【一口小锅 十分钟搞定的网红草莓“雪花酥”-哔哩哔哩】", - "href": "https://b23.tv/P547ILO" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "雪花酥成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/0f8b275e6b4f17efe3b56bb88d661cdc" - }, - "雪花酥是一个快捷简便的甜点，适合装盒送礼，制作耗时 30 分钟。" - ], - "title": "雪花酥的做法" - }, - { - "no": 46, - "id": "8f931d2da18480bda3d145ef79c96a39", - "name": "魔芋蛋糕", - "category": "dessert", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "烤箱", - "电动打蛋器", - "金属蛋糕模具（形状任意）", - "烘焙纸", - "餐刀（用于翻拌和抹平蛋糕糊）", - "隔热手套", - "[可选] 分蛋器" - ] - }, - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "鸡蛋", - "赤藓糖醇", - "可可粉", - "魔芋粉", - "塔塔粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份（9.25 × 5 × 1 英寸）：", - { - "type": "list", - "items": [ - "3 个鸡蛋", - "赤藓糖醇 50g", - "可可粉 10g", - "魔芋粉 10g", - "塔塔粉 1g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "预热烤箱" - }, - { - "type": "list", - "items": [ - "在准备蛋糕糊之前，可以开始预热烤箱至 350 ℉( 150 ℃)以节省时间" - ] - }, - { - "type": "heading", - "text": "前期分离操作" - }, - { - "type": "list", - "items": [ - "从冰箱中取出新鲜的鸡蛋", - "准备两个容器并擦干，分别盛放蛋清与蛋黄", - [ - "对盛放蛋清的容器，可稍有水珠，但", - { - "type": "strong", - "text": "不能有任何油" - }, - "；盛放蛋黄的容器不能有水珠" - ], - "打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。", - [ - "分离过程中蛋黄不能破碎，", - { - "type": "strong", - "text": "蛋清中不能混有任何蛋黄" - }, - "，否则会严重影响打发。（白色系带可进入蛋清，不影响）" - ], - [ - "（注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 ", - { - "type": "strong", - "text": "1/8" - }, - "）" - ] - ] - }, - { - "type": "heading", - "text": "打发蛋白" - }, - { - "type": "list", - "items": [ - "蛋清中加入 1g 塔塔粉", - [ - "打蛋器高速，打发蛋白至", - { - "type": "em", - "text": "粗大气泡的状态" - }, - "，加入 50g 赤藓糖醇" - ], - [ - "打蛋器中低速，打发蛋白至", - { - "type": "em", - "text": "干性发泡" - }, - "的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）" - ], - [ - "此时蛋白打发程度已符合要求", - { - "type": "list", - "items": [ - "打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）" - ] - } - ] - ] - }, - { - "type": "heading", - "text": "混合其他原料" - }, - { - "type": "list", - "items": [ - "把分离的蛋黄加入打发的蛋清中，打蛋器中低速搅拌均匀", - [ - "蛋清中加入 ", - { - "type": "strong", - "text": "10g 可可粉" - }, - "和 ", - { - "type": "strong", - "text": "10g 魔芋粉" - }, - "，先用餐刀翻拌，这是由于如果直接用打蛋器搅拌会造成粉末飞溅" - ], - [ - "翻拌手法是", - { - "type": "list", - "items": [ - "先用右手拿刮刀从搅拌盆中心插入面糊底部", - "向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内", - "左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了 1 次循环", - "速度大约是 1 秒钟 2 下", - "此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。" - ] - } - ], - "翻拌结束后，打蛋器低速搅拌均匀" - ] - }, - { - "type": "heading", - "text": "烘烤" - }, - { - "type": "list", - "items": [ - "模具铺好烘焙纸，贴合底部与内壁", - "将蛋糕糊倒入模具，然后用餐刀抹平，再然后震荡几下避免大气泡", - "烘烤 25 分钟", - "烤好后，戴好隔热手套取出" - ] - }, - { - "type": "heading", - "text": "冷却与脱模" - }, - { - "type": "list", - "items": [ - "（可选） 将模具从高处落下，震出其中的热气", - [ - "模具倒扣 10 分钟，使蛋糕冷却", - { - "type": "list", - "items": [ - "没有冷却的蛋糕立刻脱模会损伤蛋糕", - [ - "此操作可能会", - { - "type": "strong", - "text": "烫手" - }, - "，注意戴好隔热手套" - ] - ] - } - ], - "脱模，餐刀切块食用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "本食谱主要参考视频", - { - "type": "link", - "text": "Keto Konjac Chocolate Cake｜生酮蛋糕", - "href": "https://youtu.be/gzXlOrGI54U" - } - ], - [ - "其它魔芋蛋糕制作参考视频", - { - "type": "list", - "items": [ - { - "type": "link", - "text": "【生酮食谱】史上最低卡巧克力蛋糕|魔芋蛋糕", - "href": "https://youtu.be/MQRJfdPE5u4" - }, - { - "type": "link", - "text": "卖很贵的魔芋蛋糕教程", - "href": "https://youtu.be/9W0f6y_7V7g" - }, - { - "type": "link", - "text": "仅16大卡！能减肥的『魔芋蛋糕』来了，巧克力味儿", - "href": "https://youtu.be/EJlQ48eayL4" - } - ] - } - ], - [ - "打发蛋白等部分大幅借鉴", - { - "type": "link", - "text": "戚风蛋糕", - "href": "../戚风蛋糕/戚风蛋糕.md" - }, - "制作流程" - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - "魔芋蛋糕是一款低热量的甜点。蛋糕本身无麸质，并使用无热量的甜味剂代替白砂糖，非常适合减脂人群。加上烘烤时间，一般需要 ", - { - "type": "strong", - "text": "0.5 小时" - }, - "即可完成。" - ] - ], - "title": "魔芋蛋糕的做法" - }, - { - "no": 47, - "id": "54a41fdab743ddc4aa44a1670488ccac", - "name": "B52轰炸机", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "甘露咖啡酒", - "爱尔兰百利甜酒", - "蓝天原味伏特加", - "吧勺", - "利口酒杯", - "打火机" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "甘露咖啡酒 10ml", - "爱尔兰百利甜酒 10ml", - "蓝天原味伏特加 10ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "在利口酒杯的最底层倒入甘露咖啡酒到 1/3 处。(10ml)", - "顺着吧勺缓缓倒入爱尔兰百利甜酒，也是 1/3 处 (10ml)。注意要慢，保证层次分明。（太快甜酒会和咖啡混合）", - "最后在上层倒入蓝天原味伏特加 （10ml)", - "用打火机热一下杯口", - "最后一步点火： 看到淡蓝色的小火苗了吗？" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "喝的时候，现在酒吧常用的方法是提供一个吸管，在火还燃烧的时候插入，然后快速全部吸入。", - "由于吸管太细，其中氧气不足，所以火苗会灭掉，不必担心。这时候，会感到一股热辣顺着喉咙一直烈到胃，之后就是久久的咖啡奶油回甘。非常刺激又好喝。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "B-52 是鸡尾酒中喝法比较独特的一种，要配上短吸管，餐巾纸和打火机。", - "把酒点燃，用吸管一口气喝完，然后就能体验到先冷后热那种冰火两重天的感觉。那种感觉，只有试过才知道。", - "用吸管适用于女士，最刺激的喝法是一口喝下，喝的时候注意尽量避免碰到杯口引起烫伤，让火在嘴里灭掉，才能喝出最好的味道。" - ], - "title": "B52轰炸机的做法" - }, - { - "no": 48, - "id": "047d2d66d3cce156d18b4f214d945337", - "name": "Mojito莫吉托", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "打碎的冰块", - "冰镇苏打水", - "压汁器", - "海波杯", - "研杵" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "一块青柠（切成两个半块）", - "五珠薄荷叶", - "糖浆 20ml", - "金色朗姆酒 45ml", - "蓝天原味伏特加 10ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将切成半块的青柠之一切成小块，放入海波杯，随后用研杵将其捣出汁；", - "用 3-4 珠薄荷叶沿着杯口涂抹，随后将其放入杯中；", - "加入 糖浆 20ml；", - "加入 金色朗姆酒 45ml；", - "将剩下的半块青柠压出汁水放入杯中；", - "轻轻搅拌，使砂糖/糖浆处于半融合状态；", - "将打碎的冰块放入杯中，直到占杯中 3/4；", - "加入冰镇苏打水直到刚好淹没碎冰；", - "旋转搅拌半分钟；", - "使用碎冰将海波杯补满；", - "将剩下的一株薄荷叶拍醒，插入碎冰，作装饰。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "参考资料：", - { - "type": "link", - "text": "【哔哩哔哩】莫吉托(Mojito)世界上最著名的经典鸡尾酒之一。", - "href": "https://www.bilibili.com/video/BV1jg4y187kB" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "Mojito 是一种传统的古巴高球鸡尾酒。", - "这种调酒有着相对低的酒精含量（大约 10%）。" - ], - "title": "Mojito莫吉托的做法" - }, - { - "no": 49, - "id": "a7d685b67634a7a931b12b601dbd27a5", - "name": "可乐桶", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "波旁威士忌", - "可口可乐", - "冰块", - "柠檬（可选，提升口感用）" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "手动压汁器" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一杯分量，约 900 毫升（含冰）", - { - "type": "list", - "items": [ - "威士忌 100 毫升", - "可口可乐 500 毫升", - "柠檬 1 个", - "冰块 300 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "柠檬的处理" - }, - { - "type": "list", - "items": [ - [ - "将柠檬对半切（", - { - "type": "strong", - "text": "刀方向垂直于柠檬的头尾连线" - }, - "），并从其中的一半中切取一片柠檬备用" - ], - "再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用", - "将挤压过的柠檬置于容器中备用" - ] - }, - { - "type": "heading", - "text": "正式调配" - }, - { - "type": "list", - "items": [ - "选择一个杯子，建议使用容量在大约 1 升的大型玻璃杯或铁皮酒桶", - "将冰块和挤压过的柠檬入杯中（可根据个人喜好设计柠檬与冰块的摆放）", - "倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）", - "沿杯壁缓慢倒入可口可乐至距离杯口 3/4 处（控制可乐和威士忌的比例约在 1:5 ）", - "倒入威士忌直至满杯" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "可乐桶因冰块和可乐的口感掩盖了威士忌的酒味，因此不善酒力的人也容易在不知不觉中过量饮酒，请在保证个人与饮酒者的安全下调配。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "strong", - "text": "饮酒有害健康，未成年人禁止饮酒" - } - ], - "title": "可乐桶的做法" - }, - { - "no": 50, - "id": "015fd299d51f85428b654be7f2499c50", - "name": "奇异果菠菜特调", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - [ - "原料:", - { - "type": "list", - "items": [ - "奇异果", - "苹果", - "菠菜叶（ 2-5 片）", - "水", - "白砂糖" - ] - } - ], - [ - "工具", - { - "type": "list", - "items": [ - "榨汁机" - ] - } - ] - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "饮用水 700ml", - "奇异果 2 个", - "苹果 1/2 个", - "菠菜叶 4 叶", - "白砂糖 12 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将猕猴桃切成两半，每半再分四份小块", - "将苹果切丁", - "将菠菜叶去梗，只留叶子部分", - "将菠菜切碎", - "一起倒入榨汁机搅拌杯", - "注水", - "加入白砂糖", - "启动搅拌机，搅拌约 4 个 15 秒（每 15 秒停下看状态）" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "关于白砂糖的量：全糖为 12g，可根据个人情况在 0-12g 中调整", - "本品是仿照宜家的奇异果菠菜汁自己研制的，没有宜家的好喝，但也不错", - "欢迎改进！" - ] - }, - { - "type": "heading", - "text": "成品" - }, - { - "type": "image", - "text": "奇异果菠菜特调", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/59f2f832de8fff126d5af3670279a85d" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "奇异果菠菜特调的做法" - }, - { - "no": 51, - "id": "90293ea7021578c1279b757790756e0c", - "name": "奶茶", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "袋泡红茶（推荐立顿黄牌精选红茶）", - "全脂奶粉或淡奶", - "杯子，例如带刻度的杯子，陶瓷杯或保温杯" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "袋泡红茶 2 包（约 4g）", - "奶粉 11-12g", - "砂糖 5-7g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "取袋泡红茶 2 包放入杯中，加入 180-200mL ", - { - "type": "strong", - "text": "沸水" - }, - "。" - ], - [ - { - "type": "strong", - "text": "等待 20 - 30 分钟" - }, - "。" - ], - "称取 11-12g 奶粉和 5-7g 砂糖，分别加入前一步骤得到的液体中。", - "搅拌均匀即可饮用。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "加入沸水后，尽量保持杯子内部温暖，例如使用开口较小的杯子或盖上盖子。如果气温较低时，使用量杯量取可能导致沸水在冲入红茶前冷却，则可以不使用量杯量取而直接估计其体积。", - "等待时间结束后可提起或搅动茶包以使冲泡更加均匀。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "奶茶是一种简单易做的饮料。一般初学者只需要 30 分钟即可完成。" - ], - "title": "奶茶的做法" - }, - { - "no": 52, - "id": "591e2752bbd8fe30db6418d616e829ea", - "name": "杨枝甘露", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "杯", - "水果刀", - "牛奶", - "冰块", - "调理机/果汁机" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "奇亚籽 24g", - "牛奶 50ml", - "冰块 2 小块", - "芒果 1 粒", - "葡萄柚 1/2 粒", - "椰奶 150ml" - ] - }, - "点缀:", - { - "type": "list", - "items": [ - "切丝芒果干 （可选）", - "切丝柳橙干 （可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "奇亚籽泡牛奶 10 分钟。", - "泡籽之时，把半粒芒果、葡萄柚去皮切丁，放入杯中。", - "半粒芒果切小块放入调理机加冰块、椰奶打成泥。", - "倒入杯中，放上点缀材料（如有）。", - "一边享用一边写代码！！" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "没用西谷米的原因是家里没有，但是有很多的奇亚籽就拿来代替。而且奇亚籽用泡不用煮，省了很多时间!" - ], - "title": "杨枝甘露的做法" - }, - { - "no": 53, - "id": "096a782aea26d1fd754b66bf452f781f", - "name": "百香果橙子特调", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "百香果", - "橙子", - "茉莉绿茶茶叶/苏打气泡水二选一", - "白砂糖", - "冰块", - "蜂蜜（可选）", - "薄荷叶或其他绿叶（可选，装饰使用）" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "手动压汁器" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "基于茉莉绿茶版本准备，一杯分量，约 380 毫升", - { - "type": "list", - "items": [ - "橙子 1 个（约 200 克，拳头大小）", - "茉莉绿茶茶叶 3~6 克", - "开水 150 毫升", - "冰块 160 克以上" - ] - }, - "腌制百香果部分（因为量小不好配置，这里是两次的分量）", - { - "type": "list", - "items": [ - "百香果 3 个", - "白砂糖 30 克", - "蜂蜜 10 克（如果没有可以用 5 克白砂糖代替）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "百香果腌制" - }, - "因为量小不好配置，这里是两次的分量", - { - "type": "list", - "items": [ - "将三个百香果的果肉取出来（里面的汁也不能放过），置于容器中", - "称量 30 克白砂糖放入", - "称量 10 克蜂蜜放入（如果没有可以用 5 克白砂糖代替）", - "搅拌均匀", - "容器保鲜膜封口，放入冰箱中进行 12~24 小时的腌制" - ] - }, - { - "type": "heading", - "text": "茉莉绿茶调配" - }, - "推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30", - { - "type": "list", - "items": [ - "称量 3~6 克茶叶置于容器，加入 150 毫升开水，泡 6 分钟", - "往泡好的绿茶中放入 90 克冰块冷却，可搅拌加速冷却", - "待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 240 毫升" - ] - }, - { - "type": "heading", - "text": "橙子的处理" - }, - "可在泡茶期间处理", - { - "type": "list", - "items": [ - [ - "将橙子对半切（", - { - "type": "strong", - "text": "刀方向垂直于橙子的头尾连线" - }, - "），并从其中的一半中切取一片橙子备用" - ], - "再次将橙子对半切，将得到的 4 角橙子用压汁器压出橙汁置于容器中备用" - ] - }, - { - "type": "heading", - "text": "正式调配" - }, - { - "type": "list", - "items": [ - "选择一个你最喜欢的杯子，建议使用容量在 350~400 毫升的透明玻璃杯", - "将 70 克冰块放置在杯底，并将所有橙汁倒入", - "将之前准备的一片橙子贴杯内壁放置", - "将一次分量的腌制百香果浇在冰上", - "缓慢注入茉莉绿茶直至满杯，便于分层", - "在液面放置好装饰用的绿叶（可选）" - ] - }, - "搅拌均匀后享用" - ] - }, - { - "text": "附加内容", - "content": [ - "如果缺少或不喜欢茉莉绿茶，可以使用苏打气泡水代替，免去茉莉绿茶的调配流程", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "茉莉绿茶版本", - { - "type": "image", - "text": "tea", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/85d9e323e88d906021af3ddd77899e4a" - }, - "苏打气泡水版本", - { - "type": "image", - "text": "tea", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/53ec723e6a6703002d95ce7e0dc99138" - } - ], - "title": "百香果橙子特调的做法" - }, - { - "no": 54, - "id": "4a64e3497a261739579b74a601a56400", - "name": "耙耙柑茶", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "耙耙柑（替换物请看附加内容）", - "茉莉绿茶", - "冰块", - [ - { - "type": "link", - "text": "蔗糖糖浆", - "href": "../../condiment/蔗糖糖浆/蔗糖糖浆.md" - }, - "（可选）" - ] - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "搅拌机" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一杯分量，约 300 毫升", - { - "type": "list", - "items": [ - "耙耙柑 1~2 个（200 克以上）", - "茉莉绿茶 2~4 克", - "冰块 60 克", - "1 : 1 蔗糖糖浆 10 克（可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "茉莉绿茶调配" - }, - "推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30", - { - "type": "list", - "items": [ - "称量 2~4 克茶叶置于容器，加入 100 毫升开水，泡 6 分钟", - "往泡好的绿茶中放入 60 克冰块冷却，可搅拌加速冷却", - "待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 160 毫升" - ] - }, - { - "type": "heading", - "text": "正式调配" - }, - { - "type": "list", - "items": [ - "选择一个你最喜欢的杯子，建议使用容量在 300 毫升左右的透明玻璃杯", - "取出耙耙柑的肉瓣，并将外皮剥去，取得果肉", - "取 130 克果肉和 130 毫升茉莉绿茶放入搅拌机中", - "倒入 10 克蔗糖糖浆（可选，如果喜甜可放）", - "封盖启动搅拌机，搅拌 20 秒后将搅拌产物倒入杯中", - "取一点果肉撕碎撒在液面上" - ] - }, - "开始享受" - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "耙耙柑可以用其他容易分离果肉的柑橘替代，比如丑橘", - "果肉和茶水比例为 1 : 1，如果需要配置更大的分量，可按比例提升用量" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "citrus-tea", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/91b3792a841d326fa8c298d39d25574a" - } - ], - "title": "耙耙柑茶的做法" - }, - { - "no": 55, - "id": "2ec0b391c27a880695fe573a02608b0b", - "name": "酸梅汤（半成品加工）", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "酸梅晶固体饮料", - "方糖（可选）", - "北京二锅头酒（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "饮用水 1177 克", - "酸梅晶固体饮料 120 克", - "方糖 9 克", - "北京二锅头酒 48 克" - ] - }, - "上述所有用量可以等比例增加或减小。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "取饮用水 1177 克。", - "放入酸梅晶固体饮料 60 克，使用汤匙顺时针搅拌 50 圈。", - "再放入剩下 60 克酸梅晶固体饮料，再次使用汤匙顺时针搅拌 50 圈。", - "放入 9 克的方糖，使用汤匙顺时针搅拌 100 圈。", - "放入北京二锅头酒 48 克，用汤匙顺时针搅拌 30 圈。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果没有准备方糖或北京二锅头，可以省略操作中的第 4 步或第 5 步。", - "放入冰箱冷藏后再饮用效果更佳。", - { - "type": "strong", - "text": "饮酒请勿驾车。" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "酸梅汤（半成品加工）的做法" - }, - { - "no": 56, - "id": "a6a77ac83bb7f2130b04f70bcde7a258", - "name": "酸梅汤", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "水", - "乌枣", - "乌梅", - "山楂片（生）", - "黄冰糖", - "甘草", - "陈皮", - "红豆蔻", - "干桂花" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "两升水", - "乌枣 25 克", - "乌梅 25g", - "黄冰糖 100 克", - "山楂片 30 克", - "甘草 2 克", - "陈皮 4 克", - "干桂花 3 克" - ] - }, - "上述所有用量可以等比例增加或减小。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "冲洗材料（干桂花和冰糖除外）， 1.5 升水常温浸泡两小时以上（干桂花和冰糖除外）", - "开中大火煮沸，盖盖，转小火煮 40 分钟，为头煎", - "将冰糖放入盆内，再将沥好用材的头汤趁热倒入，搅拌至冰糖融化。", - "药材重新装回锅内再 600 毫升的水，开大火煮沸，盖盖，转中火，再煮 20 分钟为二煎", - "最后将二煎和冰糖水趁热混合为成品。在成品 60-70℃加入干桂花（不要超过 80℃）加盖晾凉再放入冰箱冷藏 3 小时以上。", - "饮用时记得将干桂花沥出。如饮茶般细啜，冰凉振齿，酸醒人、甜适度，滋味丰满而悠长" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "放入冰箱冷藏后再饮用效果更佳。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "酸梅汤", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e4166c12d98bd6b0b294c6381a64b1fa" - }, - [ - "视频演示： ", - { - "type": "link", - "text": "链接", - "href": "\"https://www.bilibili.com/video/BV1164y1F7hv/\"" - } - ] - ], - "title": "酸梅汤的做法" - }, - { - "no": 57, - "id": "9a094f269dd5aecfad90c89f96fc3e21", - "name": "金汤力", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "金酒", - "汤力水气泡水", - "柠檬", - "冰块", - "新鲜绿叶（可选，装饰用）" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "手动压汁器" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一杯分量，约 350 毫升（含冰）", - { - "type": "list", - "items": [ - "金酒 30~40 毫升", - "汤力水气泡水 1 罐", - "柠檬 1 个", - "冰块 100 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "柠檬的处理" - }, - { - "type": "list", - "items": [ - [ - "将柠檬对半切（", - { - "type": "strong", - "text": "刀方向垂直于柠檬的头尾连线" - }, - "），并从其中的一半中切取一片柠檬备用" - ], - "再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用" - ] - }, - { - "type": "heading", - "text": "正式调配" - }, - { - "type": "list", - "items": [ - "选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯", - "将 100 克冰块放置在杯底", - "倒入 30~40 毫升金酒", - "倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）", - "用勺子搅拌均匀", - "将之前准备的一片柠檬放置好", - "缓慢沿杯壁注入汤力水直至满杯（不要倒在冰上，避免起泡流失）", - "用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）", - "在液面放置好装饰用的绿叶（可选）" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "成品" - }, - { - "type": "image", - "text": "gin-tonic", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/92c63d6b465329178d1fc8a3c2d09d86" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "strong", - "text": "饮酒有害健康，未成年人禁止饮酒" - } - ], - "title": "金汤力的做法" - }, - { - "no": 58, - "id": "1efaa4550aa2202a4896d8e3ac9825c1", - "name": "金菲士", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "金酒", - "苏打气泡水", - "柠檬", - { - "type": "link", - "text": "蔗糖糖浆", - "href": "../../condiment/蔗糖糖浆/蔗糖糖浆.md" - }, - "冰块", - "新鲜绿叶（可选，装饰用）" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "手动压汁器", - "雪克瓶（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一杯分量，约 350 毫升（含冰）", - { - "type": "list", - "items": [ - "金酒 30~40 毫升", - "苏打气泡水 1 罐", - "柠檬 1 个", - "1 : 1 蔗糖糖浆 30~40 克", - "冰块 100 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "柠檬的处理" - }, - { - "type": "list", - "items": [ - [ - "将柠檬对半切（", - { - "type": "strong", - "text": "刀方向垂直于柠檬的头尾连线" - }, - "），并从其中的一半中切取一片柠檬备用" - ], - "再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用" - ] - }, - { - "type": "heading", - "text": "正式调配（无雪克瓶）" - }, - { - "type": "list", - "items": [ - "选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯", - "将 100 克冰块放置在杯底", - "倒入 30~40 毫升金酒", - "倒入 20 毫升柠檬汁（如果喜酸可以加多点或全加）", - "倒入 30~40 克蔗糖糖浆", - "用勺子搅拌均匀", - "将之前准备的一片柠檬放置好", - "缓慢沿杯壁注入苏打气泡水直至满杯（不要倒在冰上，避免起泡流失）", - "用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）", - "在液面放置好装饰用的绿叶（可选）" - ] - }, - "如果有雪克瓶，可以将以上步骤 2~6 替换为以下步骤", - { - "type": "list", - "items": [ - "将冰块、金酒、柠檬汁、蔗糖糖浆倒入雪克瓶，雪克均匀", - "将充分雪克的产物倒到杯子中（如果里面的冰太碎了，可以选择过滤其中的冰，重新往杯中补充冰块）" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "heading", - "text": "成品" - }, - { - "type": "image", - "text": "gin-fizz", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/a2bcbde58d0311294dcb4c0edb88c188" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "strong", - "text": "饮酒有害健康，未成年人禁止饮酒" - } - ], - "title": "金菲士的做法" - }, - { - "no": 59, - "id": "4c5e2320689a38bb92398e0639a08e02", - "name": "长岛冰茶", - "category": "drink", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "金酒", - "龙舌兰酒", - "伏特加", - "白朗姆酒", - "橙味甜酒", - "柠檬", - "枫糖浆", - "可乐", - "冰块", - "高球杯（容量 300ml）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一杯分量，约 300ml（含冰）：", - { - "type": "list", - "items": [ - "金酒 15ml", - "龙舌兰酒 15ml", - "伏特加 15ml", - "白朗姆酒 15ml", - "橙味甜酒 15ml", - "柠檬汁 30ml", - "枫糖浆 20ml", - "可乐 75ml", - "柠檬 1 个", - "冰块 100 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "柠檬对半切，挤出 30ml 柠檬汁至杯中；", - [ - "依次向杯中加入：", - { - "type": "list", - "items": [ - "15ml 金酒，", - "15ml 龙舌兰酒，", - "15ml 伏特加，", - "15ml 白朗姆酒，", - "15ml 橙味甜酒；" - ] - } - ], - "向杯中缓慢倒入 20ml 枫糖浆，边倒边搅拌；", - "向杯中加入 20ml 可乐；", - "向杯中加入冰块直至满杯；", - "轻轻搅拌 20 秒；", - "开始享用." - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "长岛冰茶，不含茶却有着冰茶的口感，是一种有着较高酒精度（约 15%），但口感柔和易于接受的鸡尾酒。", - [ - "参考资料：", - { - "type": "link", - "text": "国际调酒师协会：长岛冰茶", - "href": "https://iba-world.com/long-island-ice-tea/" - } - ], - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "strong", - "text": "饮酒有害健康，未成年人禁止饮酒" - } - ], - "title": "长岛冰茶的做法" - }, - { - "no": 60, - "id": "e4e758f6e2e2c322b6fdda8fb60fbe59", - "name": "回锅肉", - "category": "home-cooking", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉", - "小葱", - "生姜", - "青红椒", - "蒜苗", - "料酒", - "豆瓣酱", - "生抽酱油", - "味精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）", - "小葱 2 棵", - "生姜 10-40g", - "青红椒适量（根据受辣程度选择, 0-30g）", - "蒜苗 1 把", - "料酒 1 勺 (5ml)", - "豆瓣酱 2 勺 (10ml)", - "味精 1 勺 (5ml)", - "生抽 1 勺 (5ml)" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "五花肉一段处理" - }, - { - "type": "list", - "items": [ - "锅烧热，用手将五花肉紧紧压在锅上炙皮。这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）", - "用钢丝球把皮洗干净，不洗干净会有苦味", - "将五花肉放入锅中，放入能淹没五花肉的水，放入生姜片，料酒和小葱（取 2 棵小葱打结）", - "开大火煮，水开后撇去浮沫，水开后继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿" - ] - }, - { - "type": "heading", - "text": "配菜处理" - }, - { - "type": "list", - "items": [ - "青红椒切圈", - "蒜苗切段", - "生姜切小薄片", - "将一勺豆瓣（此时还剩一勺）和生抽提前混合" - ] - }, - { - "type": "heading", - "text": "五花肉二段处理" - }, - { - "type": "list", - "items": [ - "将煮熟的五花肉捞出放入冷水晾凉", - "擦干五花肉的水，切成上肥下瘦的 2mm 左右的薄片（切厚了口感不好，而且很油）" - ] - }, - { - "type": "heading", - "text": "开始炒肉" - }, - { - "type": "list", - "items": [ - "锅烧热，放入少许（少许）底油滑锅", - "放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。", - "倒入豆瓣生抽混合物，一勺味精翻炒 15 秒", - "放入青红椒圈和小姜片，放入另一勺豆瓣翻炒 30 秒", - "放入蒜苗翻炒 60 秒", - [ - "出锅", - "操作要迅速，小心糊锅" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况", - "如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可", - "回锅肉过冷水晾凉后肉质会更紧致", - "回锅肉擦干水是为了避免炒至的时候爆油溅伤", - "回锅肉切记不要切厚了，不然很腻", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ] - } - ], - "desc": [], - "title": "回锅肉的做法" - }, - { - "no": 61, - "id": "052f59b0c4cc673485825e06346dbc88", - "name": "冷吃兔", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "兔肉", - "盐", - "味精", - "蚝油", - "料酒", - "蒜", - "姜", - "小葱/大葱/洋葱", - "干辣椒", - "青花椒", - "八角", - "桂皮", - "香叶", - "山奈", - "白蔻", - "小茴香", - "白芝麻" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "盐量 = 兔肉斤数 * 2 克", - "味精量 = 兔肉斤数 * 1 克", - "蚝油量 = 兔肉斤数 * 5 克", - "料酒量 = 兔肉斤数 * 10 克", - "油量 = 兔肉斤数 * 0.9 ～ 1 升", - "蒜量 = 兔肉斤数 * 二分之一头蒜", - "姜量 = 蒜量", - "小葱/大葱/洋葱总量 = 兔肉斤数 * 15 克", - "干辣椒量 = 辣椒段的总体积等于兔肉的总体积", - "青花椒量 = 3 斤兔肉对应吃饭用的小碗，一整碗花椒", - "八角量 = 兔肉斤数 * 1 粒", - "桂皮量 = 兔肉斤数 * 大拇指长短的一块", - "香叶量 = 兔肉斤数 * 5 片", - "山奈量 = 兔肉斤数 * 黄豆大小的一块", - "白蔻量 = 兔肉斤数 * 2 颗", - "小茴香量 = 兔肉斤数 * 15 克", - "白芝麻量 = 兔肉斤数 * 25 克" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "蒜、姜扒皮并剁碎备用，八角、桂皮、香叶、山奈、白蔻、小茴香洗净备用。", - "干辣椒剪成 2 厘米的小段，洗净备用。", - "小葱/大葱/洋葱洗净，洋葱切成小块。", - "兔肉剁成 2 厘米的小块，加入盐、料酒、味精调味，腌制 15 分钟。", - "锅中倒油，油温 4 成热下小葱/大葱/洋葱，中小火煸炒出香味，待到小葱/大葱/洋葱微焦，将其捞出。", - "开大火升高油温，油温 8 成热时下入兔肉，炸制过程转中小火，炸至兔肉微微焦黄时捞出兔肉。", - "升高油温，倒入干辣椒、青花椒、八角、桂皮、香叶、山奈、白蔻、小茴香；转小火将辣椒段炸脆。", - "重新倒入兔肉，加入蚝油、翻炒几分钟。", - "关火，加入蒜、姜、白芝麻，翻炒均匀。", - "放置一夜更加入味。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在操作的第 6 步骤中要注意：油量应该淹没兔肉，若未淹没需要及时补充。", - "在操作的第 7 步骤中要注意：辣椒极容易炸糊，炸糊会变成黑色，这个过程非常快，所以一定要小火，基本等到没太多水气蒸发时，就可以下兔肉了。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "冷吃兔的做法" - }, - { - "no": 62, - "id": "d0e44d43a50a71bfc203d848e3f2791a", - "name": "凉拌鸡丝", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡胸肉（常温冷冻均可）", - "麻油（花椒油）", - "生抽", - "香醋", - "白糖", - "盐", - "料酒", - "姜", - "凉白开水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鸡胸肉 200 克", - "麻油 5 毫升", - "生抽 4 毫升", - "香醋 4 毫升", - "白糖 3 克", - "盐 2 克", - "姜 20 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "姜切片，备用", - "锅中倒入 4 升水", - "加入鸡胸肉、姜片", - "倒入 20 毫升料酒", - "开大火不盖盖将水烧开", - "水开后转中火，用勺子将浮沫捞出", - [ - "继续煮 ", - { - "type": "strong", - "text": "5-7" - }, - " 分钟，如果是非冷冻肉煮 5 分钟，冷冻肉煮 7 分钟" - ], - "鸡胸肉大小会影响成熟时间，用筷子插入鸡胸肉，如果能轻松插入，代表鸡肉熟了。如果不熟需延长煮制时间" - ] - }, - { - "type": "image", - "text": "凉拌鸡丝焯水", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3de3cc0077dd1f38f302eda4b86b1dc3" - }, - { - "type": "list", - "items": [ - "用凉白开水冲泡鸡胸肉，使鸡胸肉降至室温", - "顺着鸡胸肉纹理将鸡胸肉撕成细丝" - ] - }, - { - "type": "image", - "text": "凉拌鸡丝_细丝", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/20e1fc0e5e93f76bff4a57258d48801d" - }, - { - "type": "list", - "items": [ - "准备一个碗", - "碗中加入准备好的麻油、生抽、香醋、白糖、盐", - "搅拌料汁，使糖和盐尽量溶化", - "将料汁倒入鸡丝中，搅拌均匀" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "这道菜是隔离期间用现有材料做的，有条件可以加入香菜、小葱等进行调味，喜欢吃辣的可以加入辣椒油" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - { - "type": "image", - "text": "凉拌鸡丝成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/4884c1678c183056829ac21c538827d0" - }, - "\n隔离期间的一道快手菜，少油低卡，制作简单，预计制作时间 30 分钟" - ] - ], - "title": "凉拌鸡丝的做法" - }, - { - "no": 63, - "id": "6faab7f25b675ee2b39ca95237bb3447", - "name": "口水鸡", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "半只鸡", - "辣椒粉", - "花椒", - "花生", - "葱姜蒜", - "花椒", - "白糖", - "生抽", - "醋", - "味精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "食用油 20ml", - "鸡 半只(500g)", - "辣椒粉 20g", - "花椒 30 颗(20g)", - "花生 10 颗(30g)", - "小葱 2 颗(50g)", - "姜 1 小块(20g)", - "蒜 2 个 (10g)", - "白糖 5g", - "生抽 5ml", - "醋 5ml", - "味精 5g", - "花椒粉 5g", - "香菜 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "姜切片，1 颗小葱，15 颗花椒备用", - "鸡肉洗干净，放入锅中，清水没过鸡肉，放入姜片、小葱和花椒，开大火烧开。", - "大火烧开后，转中小火 20 分钟关火", - "取出鸡肉，放入冰水中，直至冰凉", - "取出鸡肉，切块摆盘子中，备用", - "小火把锅烧热，导入花生，烘烤至表皮爆裂。（注意随时翻动，不要糊了）", - "一颗葱切成段，蒜拍成末，花椒 15 颗，花生去皮切碎。", - "锅内导入油烧热后，放入葱段，花椒和一半蒜末，炒香", - "炒至油温 8 成热，关火，滤出热油", - "将热油倒入放辣椒粉的碗中，搅拌，并滤出红油", - "红油中放入剩余蒜末、生抽、醋、盐、味精、糖、香油、花椒粉。拌匀放凉", - "在鸡肉上撒上花生碎，把红油淋到切好的鸡肉上，撒上香菜。成盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "口水鸡第二种做法待更", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "口水鸡", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/2a4b024ccbc5bbad4d0572c325e9aa1b" - }, - "口水鸡（凉菜），炎炎夏日里，热菜难以入口，但又嗜肉如命，\n除了口水鸡，实在想不出更好的适合在夏天吃的肉菜了。\n被红油包裹的鸡肉，红艳鲜亮，冰爽 Q 弹，鲜美而不腻。夏日米饭杀手当之无愧!\n（注：口水鸡做法多样，欢迎补充）" - ], - "title": "口水鸡的做法" - }, - { - "no": 64, - "id": "aadc56a19d5dbf12a79e0cf20ab0688a", - "name": "可乐鸡翅", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡翅中", - "可乐", - "白糖", - "生抽", - "盐", - "生姜", - "料酒或啤酒", - "小葱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 1 盘的份量：", - { - "type": "list", - "items": [ - "鸡翅 10 ～ 12 只", - "可乐 500ml", - "白糖 10 克", - "生抽 15 克", - "老抽 3 克", - "盐 2 克", - "生姜 2 片", - "料酒 20 毫升", - "小葱挽成结" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "鸡翅入锅，倒入冷水淹没。放生姜 1 片和料酒 10 ～ 20 毫升。大火煮开（ 大约 2 分钟 ）后，撇去浮沫，沥出水分", - { - "type": "list", - "items": [ - "这一步针对冰鲜鸡翅，刚买来的鸡翅直接改刀用生抽进行腌制即可。" - ] - } - ], - "捞出鸡翅，可用刀将两边各划上两口改刀。生抽约 10 克腌制鸡翅 10 分钟（生抽能完全包裹鸡翅表面入味就行）", - "锅重新小火起油，先将剩余姜片爆香，然后下入腌好的鸡翅。将鸡翅煎至金黄翻面（直到两面金黄），用炒菜勺子翻动一下鸡翅，与姜片一起翻炒 4～5 下（目的是防止鸡翅和姜片粘黏）。", - "鸡翅金黄，倒入可乐没过鸡翅，开大火将锅中可乐煮沸，然后撇去漂浮的黑色浮沫（包含血水）。此时加入葱结。", - "调味：加入食用盐 2 克，白糖 10 克，生抽 3 克调味（可以适当用老抽调底色，3 克）。", - "等到葱结变黄，和姜片一起捞出，转中火继续慢煮可乐鸡翅。", - "等到可乐呈现挂丝状态，关小火让汁牢牢挂在鸡翅上。出锅，装盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "加入生姜爆香的同时能防止鸡翅粘锅。", - "最后收汁时勿开过大火，防止味道偏苦。", - "本菜品偏甜。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "可乐鸡翅的做法" - }, - { - "no": 65, - "id": "b52964585eacbfe2badc6b338976565c", - "name": "咕噜肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "梅头猪肉", - "青椒", - "罐头菠萝片", - "盐", - "茄汁", - "白醋", - "蒜蓉", - "生抽", - "生粉", - "白砂糖" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "1 汤匙 = 15ml", - "1 茶匙 = 5ml\n", - "梅头猪肉 100g", - "青椒 25g", - "罐头菠萝片 75g", - "盐 1/4 茶匙", - "茄汁 4 汤匙", - "白醋 2 茶匙", - "蒜蓉 1 汤匙", - "生抽 1/2 茶匙", - "生粉 2 1/2 茶匙", - "白砂糖 2 汤匙", - "水 200 毫升" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将梅头猪肉（100 克）洗净，然后用厨房纸抹干水份，将猪肉切成比想要的成品小一圈的大小。", - "用盐（1/2 茶匙）腌制梅头猪肉 20 分钟。", - "将菠萝片（75 克）切件。", - "在碗中加入茄汁（4 汤匙）﹑白醋（2 茶匙）﹑蒜蓉（1 汤匙）﹑生抽（½ 茶匙）﹑生粉（2½ 茶匙）﹑白砂糖（2 汤匙）﹑盐（¼ 茶匙）和水（200 毫升），拌匀成酱汁。", - "将梅头猪肉粒沾上生粉（6 汤匙）。", - "加入油（500 毫升）中火加热。", - "将梅头猪肉粒放至锅里中火炸 5 分钟，然后盛起。", - "加入梅头猪肉粒，再大火翻炸 1 分钟。", - "加入油（1 茶匙）和酱汁，中火加热 3 分钟。", - "加入青椒和菠萝，大火加热 2 分钟。", - "将已炸好的梅头猪肉粒与酱汁拌匀即可。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "想让肉更有层次可以在生粉中加鸡蛋，炸出来会更香脆" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "咕噜肉是非常下饭的菜肴，只需一道就可以吃得津津有味，大人小孩都爱吃。而这次做的是简易版菠萝咕噜肉，利用简单的材料就可以在家做出特有风味的咕噜肉 。" - ], - "title": "咕噜肉的做法" - }, - { - "no": 66, - "id": "5b68775c58b42f560171e6e70fc3a534", - "name": "啤酒鸭", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸭肉", - "啤酒", - "生抽酱油", - "老抽酱油", - "姜", - "蒜", - "冰糖", - "干辣椒", - "料酒", - "盐", - "鸡精", - "丁香", - "八角", - "香叶", - "豆瓣酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鸭肉半只（约 1kg）", - "啤酒 800ml", - "生抽酱油 10-15ml", - "老抽酱油 5-10ml", - "姜 5 片", - "蒜头 12 瓣", - "冰糖 10g", - "干辣椒 5 个", - "料酒 30ml", - "盐 8g", - "鸡精 5g", - "丁香 4 颗", - "八角 3 个", - "香叶 3 片", - "豆瓣酱 20g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "把鸭子切成 3 cm 小块，鸭肉冷水下锅，加姜片、料酒，焯一遍水，盛出沥干水分，备用。", - "炒锅烧热，放入约 100ml 食用油，大火待油烧开，鸭肉入锅翻炒至上色。", - "待鸭肉完全变色（肉眼可见泛白），将鸭肉拨到锅的一边，倒入豆瓣酱和糖，小火翻炒出香味和糖色。", - "加入丁香、八角、香叶、干辣椒、生抽、老抽、蒜，翻炒出香味。", - "倒入啤酒，没过鸭肉，加入盐、鸡精，然后将鸭子烧 30 分钟（牙口不好的话可以再多烧 5 分钟）。", - "出锅盛盘，上桌食用。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "啤酒的量一定要足够把所有鸭肉没过，啤酒最好选择清香型的。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "啤酒鸭成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/948bedecf80a8c2b8251823af1b76d74" - }, - "啤酒鸭不仅入口鲜香,还带有一股啤酒清香。肉久吃不腻,汤久涮而不淡。风味独特,具有热而不浮,香而不腻的独特口味让人赞口不绝。一般初学者需要 1 小时即可完成。" - ], - "title": "啤酒鸭的做法" - }, - { - "no": 67, - "id": "e4e758f6e2e2c322b6fdda8fb60fbe59", - "name": "回锅肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉", - "小葱", - "生姜", - "青红椒", - "蒜苗", - "料酒", - "豆瓣酱", - "生抽酱油", - "味精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）", - "小葱 2 棵", - "生姜 10-40g", - "青红椒（根据受辣程度选择, 0-30g）", - "蒜苗 1 把", - "料酒 5ml", - "豆瓣酱 10ml", - "味精 5g", - "生抽 5ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "五花肉一段处理" - }, - { - "type": "list", - "items": [ - [ - "锅烧热，用手将五花肉紧紧压在锅上炙皮", - { - "type": "list", - "items": [ - "这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）" - ] - } - ], - "用钢丝球把皮洗干净，不洗干净会有苦味", - "将五花肉放入锅中，放入能淹没五花肉的水，放入生姜片、料酒和小葱（取 2 棵小葱打结）", - "开大火煮，水开后撇去浮沫，继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿" - ] - }, - { - "type": "heading", - "text": "配菜处理" - }, - { - "type": "list", - "items": [ - "青红椒切圈", - "蒜苗切段", - "生姜切小薄片", - "将 5ml 豆瓣酱和 5ml 生抽提前混合" - ] - }, - { - "type": "heading", - "text": "五花肉二段处理" - }, - { - "type": "list", - "items": [ - "将煮熟的五花肉捞出放入冷水晾凉", - "擦干五花肉的水，切成上肥下瘦的 2mm 的薄片（切厚了口感不好，而且很油）" - ] - }, - { - "type": "heading", - "text": "开始炒肉" - }, - [ - "注意，此步骤", - { - "type": "strong", - "text": "操作要迅速，小心糊锅" - } - ], - { - "type": "list", - "items": [ - "锅烧热，放入一层底油滑锅", - "放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。", - "倒入豆瓣生抽混合物，5g 味精翻炒 15 秒", - "放入青红椒圈和小姜片，放入另 5ml 豆瓣酱翻炒 30 秒", - "放入蒜苗翻炒 60 秒", - "出锅" - ] - }, - { - "type": "heading", - "text": "简易版本" - }, - { - "type": "list", - "items": [ - "选用冰冻五花肉常量放置 0.5 小时 或者鲜五花肉放冰箱冷藏 1 个小时，切成 2-5 mm 薄片", - "开中火，辣椒放过锅中干煸 30-45 秒后取出", - "锅烧热，放入一层底油滑锅，放入姜片煸炒 15 秒", - "倒入五花肉，间隔 10 S 翻炒一次，待五花肉出现焦黄色（翻炒时间越久五花肉口感越硬）", - "倒入之前干煸过的辣椒，生抽调味，继续翻炒 60 秒", - "出锅" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/85e950119b96dea38295697e344d9a6e" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f0bc404b85349bc2dc731f32a7df2a63" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况", - "如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可", - "回锅肉过冷水晾凉后肉质会更紧致", - "回锅肉擦干水是为了避免炒至的时候爆油溅伤", - "回锅肉切记不要切厚了，不然很腻", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "回锅肉的做法" - }, - { - "no": 68, - "id": "2ad6b00df48c6705a86b9720cc2254aa", - "name": "土豆炖排骨", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "肋排", - "土豆", - "姜", - "小葱", - "料酒", - "白糖", - "干辣椒", - "八角", - "花椒", - "桂皮", - "生抽", - "老抽", - "耗油", - "黄豆酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "肋排 = 750g", - "土豆 = 300g", - "姜 = 30g", - "小葱 = 25g", - "料酒 = 25g", - "白糖 = 10g", - "干辣椒 = 5g", - "八角 = 5g", - "花椒 = 5g", - "桂皮 = 5g", - "生抽 = 10g", - "老抽 = 5g", - "耗油 = 5g", - "黄豆酱 = 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "土豆两个滚刀切片，姜片切片", - "排骨 750g 冷水下锅，加入姜片、葱段、料酒焯水 2 分钟，焯干水后捞出清洗干净（一定要用热水，不能用冷水）", - "热锅凉油，将白糖倒入锅中，翻炒至融化为焦糖色", - "加入排骨煎至两面金黄，让排骨裹满焦糖", - "加入干辣椒、八角、花椒、桂皮、姜片（建议买超市的香料包）、10ml 生抽、5ml 老抽、5ml 料酒、5ml 耗油、5ml 黄豆酱", - "大火翻炒均匀后加入 700ml 开水，大火烧开后转小火焖煮 1 小时", - "最后加入土豆煮 10 分钟就可以出锅啦（喜欢吃青红椒的也可以按自己喜好加入）", - { - "type": "image", - "text": "成果展示", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/2420eb773b9312a88874540740f031c5" - }, - { - "type": "image", - "text": "成果展示", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/df58016da52c0b77db9d62a7d17b8527" - } - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜难度系数简单，对新手友好，超级下饭", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "土豆炖排骨的做法" - }, - { - "no": 69, - "id": "c6ed52a0041ce960e1e00e893ed92c7c", - "name": "姜炒鸡", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡", - "生姜", - "啤酒", - "生抽", - "老抽", - "盐", - "小米椒", - "美人辣", - "泡椒", - "大蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡 = 半只（土鸡最好，预计 650g）", - "食用油 = 50ml（茶油最好，没有就用菜籽油）", - "生姜 = 半斤 (250g)", - "啤酒 = 半瓶 250ml", - "生抽 = 20ml", - "老抽 = 10ml", - "盐 = 3g", - "小米椒 = 0-5 个 (0-50g)（根据辣口味调整）", - "美人辣 = 0-5 个 (0-50g)（没有可以用小米椒代替）", - "泡椒 = 5 个 (50g)", - "大蒜 = 3 头 (50g)" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鸡尽量剁成 1cm 的小块，洗净后滤干，再放生抽腌和料酒腌制 30 分钟", - "大先热锅到微微冒烟，放入食用油，等 5 秒", - "下入姜片后转中火炒 30 秒，", - "下入鸡块翻炒 3 分钟，炒干水分，炒出鸡油", - "放入各种剁碎的辣椒和大蒜子，加盐和老抽继续翻炒 30 秒", - "倒入啤酒，中小火焖 2 分钟", - "大火收汁盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "姜炒鸡", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/14e28d0d573cd661b8c39e41604a5d76" - }, - "姜炒鸡是一道湖南口味菜，下饭五颗星，食材平平无奇又十分容易烹制，一学就会。" - ], - "title": "姜炒鸡的做法" - }, - { - "no": 70, - "id": "a6e2d2596ae933427c5f67215b640b1c", - "name": "孜然牛肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛柳或牛肩肉", - "青椒", - "孜然（颗粒>粉）", - "小米椒", - "生抽酱油", - "淀粉", - "油", - "盐", - "葱", - "捣药罐（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "牛肉用量为 250 g/人", - "青椒用量为 2 颗/人, 每颗 100g", - "孜然用量为 20 g/人", - "小米椒用量为 3 颗/人, 每颗 5g", - "生抽酱油用量为 20 ml/人", - "淀粉用量为 10g/人", - "油用量为 15ml/人", - "盐量用量为 3 g/人", - "葱用量为 1 根/人, 每颗 20g" - ] - }, - "使用上述条件，计算出计划使用的原材料比例，依口味调整。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "首先将小米椒切碎，和孜然粒一起放入捣药罐捣碎成颗粒，这样更入味。如果时间紧张可跳过捣碎步骤", - "青椒切头去籽（喜欢辣的可不去），切成丝。葱切段。", - "牛肉提前解冻，过一边水洗干净，晾干或用厨用纸吸干，将牛肉顺着纹理切成片", - [ - "然后进行腌肉，加入生抽，淀粉，油，均匀搅拌，静止 30 分钟。腌肉方法也可参考", - { - "type": "link", - "text": "学习腌", - "href": "../../tips/learn/学习腌.md" - } - ], - "热锅下油，放入葱，爆出香味后放入腌好的牛肉煸炒", - "牛肉变色后均匀放入孜然辣椒颗粒并炒熟", - "然后下入青椒丝，断生后放盐", - "大🔥炒 1 分钟后关火再翻炒 30 秒保证受热均匀即可出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "孜然牛肉的做法" - }, - { - "no": 71, - "id": "268ca74079446b722dc49c749dce014a", - "name": "宫保鸡丁", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "手枪腿（或者鸡胸脯肉）", - "大葱", - "干辣椒（或者二荆条）", - "熟花生", - "生抽酱油", - "香醋", - "白糖", - "料酒", - "盐", - "鸡精", - "淀粉", - "植物油", - "芝麻油" - ] - }, - { - "type": "heading", - "text": "可选原料" - }, - { - "type": "list", - "items": [ - "油泼辣子", - "莴笋", - "生花生", - "豆瓣酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜默认一人版本，两人也够吃，理论上多人只需简单加倍即可。", - { - "type": "heading", - "text": "必须配料" - }, - { - "type": "list", - "items": [ - "手枪腿（或者鸡胸脯肉） = 1 支（约 350g）", - "大葱 = 1 根（约 180g）", - "熟花生 = 150g", - "姜片 = 10g", - "干辣椒（或者二荆条） = 10g（若选择二荆条，则需要大约 4 支）", - "生抽酱油 = 10g", - "白糖 = 2g", - "盐 = 2g", - "植物油 = 20g", - "淀粉 = 15g", - "料酒 = 15g" - ] - }, - { - "type": "heading", - "text": "进阶配料" - }, - { - "type": "list", - "items": [ - "老抽酱油 = 5g", - "花椒 = 5g", - "香醋 = 5g", - "鸡精 = 2g", - "芝麻油 = 10g", - "淀粉（用以勾芡） = 10g", - "豆瓣酱 = 10g" - ] - }, - { - "type": "heading", - "text": "可选配料" - }, - { - "type": "list", - "items": [ - "莴笋 = 约 250g", - "油泼辣子 = 5g" - ] - }, - "使用上述条件，计算出计划使用的原材料比例，依口味调整。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "简易版本" - }, - { - "type": "list", - "items": [ - "手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）", - "取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用；取花生放入微波炉高火 5 分钟焙干备用", - "鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时", - "干辣椒切段；起锅，大火烧热转小火；放入干辣椒焙干至微微发糊，捞起备用；花椒焙干至有香味，捞起备用", - "转大火，倒入 20g 植物油，7 成热（竹筷子起泡）下入鸡丁，煎至上面开始发白，用锅铲翻面，煎 30s 后翻炒均匀", - "下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；盖上锅盖，转中小火焖 2 分钟；", - "转大火，下入熟花生，干辣椒和花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；", - "淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度", - "关火，淋入芝麻油 10g，即可出锅" - ] - }, - { - "type": "heading", - "text": "稍加复杂但是更加令人垂涎欲滴的版本" - }, - "相较于简单版本，这里更加推荐使用二荆条与生花生。并且加入了莴笋陪衬花生的香脆与鸡肉的松软", - { - "type": "list", - "items": [ - "莴笋去皮切至 1cm 见方的小块，备用；", - "二荆条切成 1cm 长段；", - "手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）；", - "取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用", - "鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时", - "转中火，倒入 20g 植物油，放入生花生翻炒至其表面微微焦糊，捞起花生但是油留在锅内；", - "继续加热，7 成热（竹筷子起泡）下入鸡丁，放入豆瓣酱，翻炒大概 1 分钟；", - "加入备好的莴笋丁，继续翻炒 1 分钟；", - "下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；加入二荆条段；盖上锅盖，转中小火焖 2 分钟；", - "转大火，下入先前捞起来备用的花生，花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；", - "淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度", - "关火，淋入芝麻油 10g 与油泼辣子 5g 再翻炒 10s，即可出锅" - ] - }, - { - "type": "image", - "text": "宫保鸡丁", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/a8a6537bf9119ef098b43df14635ad95" - } - ] - }, - { - "text": "附加内容", - "content": [ - "辣椒依据个人口味酌量添加，怕辣可去籽；", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "老派川菜的简单做法分享" - ], - "title": "宫保鸡丁的做法" - }, - { - "no": 72, - "id": "88525507ccd274960dbf9652f02f34a4", - "name": "小炒肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉", - "朝天椒", - "小米椒", - "豆豉", - "豆瓣酱", - "老抽", - "淀粉", - "盐", - "葱", - "蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "五花肉 500g", - "朝天椒 4 条", - "小米椒 4 颗", - "豆豉 10g，根据个人口味加减 ±5g", - "豆瓣酱 10g，根据个人口味加减 ±5g", - "老抽 10ml", - "淀粉 10g", - "盐 1-2g", - "葱 0.5-1 根", - "蒜 2 瓣", - "食用油 15ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "五花肉切片", - "把肉放入器皿内，加入淀粉、老抽、盐搅拌腌制半小时", - "葱切段", - "小米椒、朝天椒斜刀切好", - "热锅、倒油", - "油热后加入五花肉煸炒。炒至变色后盛出来", - "向锅中加蒜，煸出香味，加入豆豉，翻炒均匀", - "加入豆瓣酱翻炒均匀", - "加入炒好的五花肉继续的翻炒均匀", - "加入小米椒、朝天椒、葱段翻炒 40 秒", - "出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "小炒肉的做法" - }, - { - "no": 73, - "id": "fa767e95b203897a584f07b465f76c68", - "name": "小炒黄牛肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛里脊", - "芹菜", - "小米椒", - "野山椒", - "香菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "牛里脊 400g", - "芹菜 200g", - "小米椒 30g", - "野山椒 30g", - "香菜 30g", - "食用油 15ml", - "酱油 6ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "牛里脊切成不超过 3cm 宽，3mm 厚的薄片，倒入 6ml 酱油，用手抓匀备用", - "芹菜切成不超过 5cm 的小段，备用", - "小米椒切成丝状，备用", - "野山椒切成颗粒，备用", - "香菜切成成不超过 3cm 的小段，备用", - "热锅，锅内放入 15ml 食用油，大火等待 30 秒让油温升高", - "放入小米椒和野山椒爆香", - [ - "放入牛里脊和芹菜，然后", - { - "type": "strong", - "text": "大火翻炒 1 分钟" - } - ], - "关火，撒上香菜，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，全程需要开大火" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "小炒黄牛肉成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f15f6047707034376f0c9fa005556af7" - }, - "小炒黄牛肉是一道简单易做的湘菜。口味十分劲爆爽口。一般初学者只需要 1 小时即可完成" - ], - "title": "小炒黄牛肉的做法" - }, - { - "no": 74, - "id": "9b10151affd546ef51f1719a915000e7", - "name": "尖椒炒牛肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛肉", - "葱、姜、蒜", - "尖椒", - "酱油", - "盐", - "糖" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "牛肉用量为 250 g/人", - "葱的用量为 0.5 根/人", - "姜的用量为 1 个/人", - "盐的用量为 3 g/人", - "糖的用量为 1.5 g/人", - "酱油的用量为 9 ml/人" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "配菜处理" - }, - { - "type": "list", - "items": [ - "蒜剁成蒜泥", - "葱切段", - "姜切成姜片", - "尖椒切成段" - ] - }, - { - "type": "heading", - "text": "牛肉的预处理" - }, - { - "type": "list", - "items": [ - "牛肉放入碗中", - "加姜、盐、酱油、糖进行腌制 30-40 分钟", - "腌制完姜可以去掉" - ] - }, - { - "type": "heading", - "text": "炒熟" - }, - { - "type": "list", - "items": [ - "冷油下锅，待油变热至偶有气泡", - "加入蒜泥", - "蒜泥变金黄后加入尖椒", - "待尖椒表皮微皱，加入腌制好的牛肉翻炒", - "翻炒变熟之前加入葱，继续翻炒", - "翻炒至牛肉变熟，关火出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "腌制可以加入小苏打使牛肉变嫩，牛肉苏打比例为 500g：3g。", - "腌制的时候姜片可用料酒代替，料酒的用量为 3 g/人" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "尖椒炒牛肉的做法" - }, - { - "no": 75, - "id": "c62c670d1b5cdb84b2003e527daa43de", - "name": "干煸仔鸡", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡腿", - "土豆", - "青椒", - "大蒜", - "盐", - "胡椒粉", - "生抽", - "老抽", - "料酒", - "淀粉", - "郫县红油豆瓣酱（注意区分，不是那种棕黄色的豆瓣酱）", - "白糖", - "花椒碎" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "1-2 人份：", - { - "type": "list", - "items": [ - "鸡腿肉 400g", - "土豆 200g", - "青椒 60g", - "蒜瓣 10g", - "盐 3g", - "鸡精 3g （可选）", - "胡椒粉 2g", - "生抽 5g", - "老抽 2g", - "料酒 5g", - "淀粉 20g", - "郫县红油豆瓣酱 40g", - "白糖 30g", - "花椒碎 2g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鸡腿去骨（如使用鸡腿排可忽略此步骤），鸡腿肉用刀背砸一砸，切成 2cm 的块。", - "鸡腿肉中加入盐、鸡精（可选）、胡椒粉、生抽、老抽、料酒，抓拌至粘手时加入淀粉拌匀，加入食用油防止粘连，腌制 30 分钟。", - "土豆去皮，切成 2cm 的块，沸水煮 5 分钟后捞出，控干水分，防止油炸时爆锅。", - "青椒去籽，切成 2cm 小片，放在笊篱中备用。", - "锅中加入宽油（根据锅的形状，能没过食材即可），油温烧至 180℃ 时，下入土豆块炸 3 分钟后捞出。", - "待油温再次升高到 180℃时，下入鸡块炸 2 分钟后捞出。", - "待油温再次升高到 180℃时，下入鸡块复炸 1 分钟后捞出。", - "待油温再次升高到 180℃时，下入土豆块复炸 1 分钟后，将锅中的油和土豆块经过笊篱过滤倒出，让笊篱上的青椒片断生。", - "锅中加入 5ml 食用油，小火煸炒蒜瓣至发黄，下入红油豆瓣酱煸炒出香，下入白糖炒融化，下入花椒碎，加 40ml 清水，不停搅拌至酱汁粘稠。", - "下入炸好的鸡块、土豆块、青椒片，搅拌均匀后出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "不舍得使用宽油油炸的话，可改用更少的油煎鸡块和土豆块。会增长用时，部分影响口感，但不会影响总体味道。", - [ - "参考资料：", - { - "type": "link", - "text": "北大餐饮中心官方资讯", - "href": "https://mp.weixin.qq.com/s/gd7F1bezTyd3OQsUVVur1w" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "干煸仔鸡成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/0376dd6dc667c9f397f574af34b55f92" - }, - "干煸仔鸡是一道甜辣口味的川菜，是北京大学食堂赵春月厨师长研发的美食，广受师生喜爱。赵厨师长已将菜谱公开，方便大家自己动手制作，疫情居家下饭必备！" - ], - "title": "干煸仔鸡的做法" - }, - { - "no": 76, - "id": "4b37fb65a6f5de36178e15219bd2e034", - "name": "徽派红烧肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉", - "白砂糖", - "食用油", - "生抽", - "蚝油", - "老抽", - "姜片", - "蒜头", - "料酒", - "葱", - "五香粉", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "五花肉 300 g", - "白砂糖 100 g", - "食用油 200 g", - "生抽 10 ml", - "蚝油 5 ml", - "老抽 5 ml", - "姜片 2 片", - "蒜头 3 颗", - "料酒 100 ml", - "葱 1 根", - "五香粉 10 g", - "盐 10 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "五花肉切块，每块 2-3 cm 大小", - "锅中加入 150 ml 食用油，倒入五花肉，煎炸 2 分钟 后，加入盐，翻炒五花肉，2 分钟 后出锅", - "锅中加入 50 ml 食用油，倒入白砂糖，翻炒到咖啡色", - "倒入五花肉，翻炒 30 S ，加入姜片、蒜头后翻炒 30 S", - "加入料酒，五香粉、葱，加入水没过五花肉，盖上锅盖煮 10 分钟", - "加入生抽、老抽、蚝油，中火煮 20 分钟", - "开锅，大火烧汁，端盘" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/c3d7d7a2bce929db58a93f50e16d390b" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f6b4e84ebe099b1813772efe73ccef3d" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "葱是整根，不需要切碎", - "步骤二加盐的目的是锁住五花肉的油脂", - "制作过程，用部分五花肉做了水煮处理，跟未处理的一起做后续制作，发现未水煮的肉质更 Q 弹" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "徽式红烧肉是一道由五花肉等食材制成的菜肴。" - ], - "title": "徽派红烧肉的做法" - }, - { - "no": 77, - "id": "fc3dbd31629b94fbfa8a4f4d93e8dc79", - "name": "新疆大盘鸡", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "花椒，香叶，香果，干线椒，大蒜，大葱", - "油，盐，生抽，耗油，料酒（可拿啤酒），白糖", - "鸡肉（鸡腿肉最好），土豆，菜椒和甜椒（可以不用，加上配色好看）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "2 人食用", - { - "type": "list", - "items": [ - "两个火枪腿的鸡肉（这大约是 1kg ）", - "土豆 2 个适中大小：750g", - "大葱 100g", - "菜椒甜椒各一个，各 50g", - "白糖 20g", - "干线椒 5 个", - "大蒜 4 瓣", - "油 50g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "肉先剁好，块状，用清水+盐浸泡 5 分钟，去除血水，去腥，然后空干水", - "葱蒜辣椒土豆等洗干净，土豆削皮", - "葱白切长段，长度 4cm 一段，菜椒和线椒切块状", - "土豆切成滚刀土豆，即切一刀动滚动一下，一块土豆大概有 4cm*4cm 大小即可", - "炒糖色：先将油加入锅中，然后将白砂糖放入，用锅铲来回搅拌，将糖炒化，然后炒出焦黄色，此时将空干水的鸡肉倒入锅中翻炒，进行上色", - "放入花椒，香叶，香果，干线椒等进行翻炒", - "放入 5g 盐，生抽 7ml，耗油 10g ，料酒 100g，倒入 1 升清水，料酒可以用啤酒代替", - "调至中火，将水烧开，调制中小火慢炖入味", - "当水收至鸡肉即将露出时，将土豆放在锅表面：注意不要翻动土豆，就盖在表面，不然翻到下面容易粘锅，继续盖锅盖炖，炖一会后将大葱，菜椒和甜椒放入，继续炖。", - "炖到汁收的差不多时可以进行翻面，将土豆与汤汁相吸，最后关火盛出。" - ] - }, - { - "type": "strong", - "text": "另：此做法可以吃面，买粗面剂子，将粗面剂子压扁，然后用手拉成宽面，一定要是宽面，下好后可以放入到大盘鸡中，与汤汁搅拌味道极佳！" - }, - { - "type": "image", - "text": "大盘鸡皮带面", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/96b5ad5163dcd8c46b5db0d14350affc" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "大盘鸡", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/fe651346d53726e24091ce461bf3b823" - } - ], - "title": "新疆大盘鸡的做法" - }, - { - "no": 78, - "id": "e22ef31de15ab79b40b8756756dcc7d9", - "name": "无骨鸡爪", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡爪", - "姜", - "料酒", - "大葱", - "大蒜", - "小米辣", - "洋葱", - "生抽", - "耗油", - "黑醋（推荐陈醋）", - "白糖", - "盐", - "花椒油", - "香菜", - "柠檬" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一份正好够 2-3 个人吃。", - { - "type": "list", - "items": [ - "鸡爪 1kg", - "姜 4 片", - "料酒 65g", - "大葱 3 段（5cm 一段）", - "大蒜 10 瓣", - "小米辣 4 个少辣，6 个中辣，12 个大辣（推荐大辣）", - "洋葱 （半个）", - "生抽 75g = 15g * 5", - "耗油 30g = 15g * 2", - "黑醋（推荐陈醋） 50g", - "白糖 10g", - "盐 3g", - "花椒油 10ml", - "香菜 3 颗", - "柠檬 2 颗（以 1 颗为单位来调整酸度）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "鸡爪处理" - }, - { - "type": "list", - "items": [ - [ - "用剪刀 / 刀 把鸡爪上的指甲的部分全部剪掉 ", - { - "type": "strong", - "text": "包括指甲下面的肉和骨头，让它一点指甲都不剩" - } - ], - "用水把他们洗干净，放一边", - [ - "把", - { - "type": "codespan", - "text": "鸡爪" - }, - "放入大锅中，准备去腥味" - ], - [ - { - "type": "codespan", - "text": "大葱" - }, - "，", - { - "type": "codespan", - "text": "料酒" - }, - "，", - { - "type": "codespan", - "text": "姜" - }, - " 全放进去" - ], - [ - "加水没过", - { - "type": "codespan", - "text": "鸡爪" - } - ], - [ - "大火煮开 ", - { - "type": "strong", - "text": "中途可以把浮末捞起来" - } - ], - [ - "水开", - { - "type": "strong", - "text": "100度，沸腾" - }, - "后等 10 分钟" - ], - "关火，捞出来，把水沥干，洗干净，放入盆里" - ] - }, - { - "type": "heading", - "text": "去骨" - }, - "这一步可以省略，此步骤大约花费 2 小时", - { - "type": "list", - "items": [ - [ - "放入冰箱，", - { - "type": "strong", - "text": "冷冻层" - }, - " 20 分钟" - ], - [ - "把全部放入不是冷冻层的冰箱，然后分批", - { - "type": "strong", - "text": "10个一批" - }, - "拿出来去骨" - ], - [ - "从手指（鸡爪的）最前端开始，每只手指都要用刀划开", - { - "type": "strong", - "text": "划到它的手背部分" - } - ], - "再从手背部用刀分划开至整个手臂", - [ - "把每只手指关节处都掰一掰", - { - "type": "strong", - "text": "按手指出声音时那种" - } - ], - "按着它的手指最前端，往里推，每只手指都一样，先推到中间手掌手背部分", - "每只手指皮脱离后，从手掌开始往手臂部分推直到整个脱下来了", - "放入碗中，备用" - ] - }, - { - "type": "heading", - "text": "调配腌料" - }, - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "小米辣" - }, - " 切均匀小颗" - ], - [ - { - "type": "codespan", - "text": "大蒜" - }, - "，", - { - "type": "codespan", - "text": "洋葱" - }, - "，", - { - "type": "codespan", - "text": "香菜" - }, - "切碎" - ], - [ - { - "type": "codespan", - "text": "柠檬" - }, - "对半切开，把柠檬汁挤入鸡爪的容器里" - ], - [ - "把", - { - "type": "codespan", - "text": "全部" - }, - "调料倒入装鸡爪的容器，", - { - "type": "codespan", - "text": "小米辣" - }, - "，", - { - "type": "codespan", - "text": "大蒜" - }, - "，", - { - "type": "codespan", - "text": "洋葱" - }, - "和", - { - "type": "codespan", - "text": "香菜" - }, - "也放进去" - ], - "抓拌均匀", - "放入冰箱一个晚上（6 个小时）", - "调配好后全部放入准备好的鸡爪" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意观察沸腾的水位线，如发现低于 3/4 的食材应加热水至没过食材。", - [ - "鸡爪去骨教程 ：", - { - "type": "link", - "text": "bili_89324373958", - "href": "https://www.bilibili.com/video/BV1t44y117D8?share_source=copy_web" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - { - "type": "image", - "text": "无骨鸡爪成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/13ab26ba8fdac9759b7f130e653f318e" - }, - "\n", - { - "type": "strong", - "text": "图片里的颜色比较浅，家里人爱吃酱油少的" - } - ], - "这是一道做法简单但消耗体力和耐力的无骨鸡爪，酸辣开胃，Q 弹爽口，第一次做的话总耗时 8 个小时 15 分钟。" - ], - "title": "无骨鸡爪的做法" - }, - { - "no": 79, - "id": "5d51fe131787a2a4c4e50fb3fc7fb753", - "name": "梅菜扣肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉", - "梅菜", - "五香粉", - "食用油", - "白砂糖", - "老抽", - "生抽", - "小米椒", - "蒜末", - "食用盐", - "鸡精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "五花肉 200 g", - "梅菜 30 g", - "五香粉 2 g", - "食用油 300 ml", - "白砂糖 5 g", - "老抽 30 ml", - "生抽 20 ml", - "小米椒 1 个", - "蒜末 10 g", - "食用盐 2 g", - "鸡精 2 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "梅菜放到清水中，浸泡 1 小时", - "锅中倒入 50 ml 食用油，将整个五花肉猪皮朝下，放到锅中 1 分钟 ，取出挂掉猪皮 【可选】", - "锅中加入开水，放入五花肉，大火煮 20 分钟 （筷子可以插进五花肉），取出五花肉", - "在五花肉表面涂抹均匀老抽、五香粉、白砂糖，放置 15 分钟", - "起锅烧油，加入五花肉，中火油炸直至两面金黄色（3-5 分钟）", - "起锅烧油，倒入梅菜，加上小米椒、蒜蓉、鸡精、食用盐后翻炒，直至炒干梅干菜水分", - "五花肉切片（后端 0.5-1 cm）,放在大碗中，散上梅干菜", - "中火蒸 45 分钟", - "拿个盘子倒盖在五花肉大碗中，将五花肉倒在盘子中" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/0ea846570ae0abd2f60c6d6450654aa8" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/b443b89f431e274dd0c17d1be62a53d2" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/45be76129b7259bb4857100414514977" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/517b2a0470782b7309031b5ed905d719" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "制作过程中发现，脆皮五花肉真香 Orz~", - "不喜欢吃甜的可以去掉白砂糖，不影响主流程", - "倒数第二个步骤，可以根据个人喜好调整时间", - "炒干梅干菜的作用是为了后续吸油（盲猜）" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "梅菜扣肉造型别致、大方得体，颜色酱红油亮，汤汁黏稠鲜美，扣肉肥而不腻，食之软烂醇香。" - ], - "title": "梅菜扣肉的做法" - }, - { - "no": 80, - "id": "7df101a70c935bfb485441b7f7d91204", - "name": "水煮牛肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛肉", - "豆芽", - "鸡蛋", - "香菜", - "豆瓣酱", - "料酒", - "淀粉", - "干辣椒粉", - "姜", - "蒜", - "红辣椒", - "耗油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 2 个人吃。", - "这是一份的量：", - { - "type": "list", - "items": [ - "牛肉 300g", - "豆芽 100g", - "鸡蛋 1 个", - "香菜 5 根", - "豆瓣酱 10g", - "料酒 10ml", - "淀粉 15g", - "干辣椒粉 5g", - "姜 20g", - "蒜 3 瓣", - "红辣椒 1 根", - "耗油 8g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "牛肉洗干净切片。", - "加入 15g 姜丝，1 个鸡蛋，15g 淀粉，8g 蚝油，10ml 料酒搅拌均匀，腌制 15 分钟。", - "香菜洗干净切好。", - "锅里倒油，加入豆瓣酱，5g 姜丝，蒜片。", - "倒入开水，煮成红汤。", - "豆芽洗干净去掉尾须，放进开水里焯熟。", - "将豆芽铺入碗底。", - "将牛肉片一片一片的放进红汤中，煮熟以后捞出。", - "将牛肉铺在豆芽上，撒上香菜梗。", - "撒上香菜叶，辣椒粉，辣椒圈。", - "另起锅烧热油，将热油淋在菜上面，就完成了。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "参考: ", - { - "type": "link", - "text": "水煮牛肉的详细步骤", - "href": "https://www.zhms.cn/recipe/blrqm.html?source=2" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "shuizhuniurou", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/1ac6f17f88202d6c944011c41b2aab33" - }, - "麻辣鲜香" - ], - "title": "水煮牛肉的做法" - }, - { - "no": 81, - "id": "c114d7c308d333fa2fc1077fdbfd04c5", - "name": "水煮肉片", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "猪里脊肉", - "食用盐", - "胡椒粉", - "生抽酱油", - "料酒", - "鸡蛋清", - "土豆淀粉", - "植物油", - "豆芽", - "凤尾", - "芹菜", - "蒜苗", - "大蒜", - "生姜", - "红泡椒", - "青花椒", - "干辣椒", - "红油豆瓣", - "鸡精", - "白砂糖", - "小葱", - "菜籽油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "里脊肉的用量为 300g", - "小葱 2 根", - "生姜 10g", - "大蒜 20g", - "红泡椒 20g（根据受辣程度选择 0-40 g）", - "蒜苗 2 根", - "芹菜 3 根", - "红油瓣酱 5ml", - "鸡精 1.5g", - "生抽酱油 5g", - "食用盐 5g", - "胡椒粉 2g", - "料酒 3g", - "鸡蛋清 1 个", - "土豆淀粉 7g", - "植物油 280g（根据情况选择，想吃重油就多加 100g）", - "菜籽油 200g（根据情况选择，想吃重油就多加 100g）", - "绿豆芽 100g", - "凤尾 1 根", - "白砂糖 1g", - "小米辣干辣椒 20g（根据受辣程度选择 0-40g）", - "青花椒 5g（根据情况选择，想吃麻就多 5g）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "里脊肉改刀成小块，再切成 2 毫米薄片（可根据自己的口感改进），放入碗中，加入清水清洗两遍来去除血水和杂质，捞出挤干水分备用。", - "碗中加入食用盐 1.5g，胡椒粉 1g，生抽酱油 5g，料酒 3g，然后朝着一个方向搅拌 2 分钟，使其入味。", - [ - "另外准备一个碗，加入一个鸡蛋清，加入 7g 土豆淀粉，一个方向搅拌均匀，倒入肉中", - { - "type": "list", - "items": [ - "再次一个方向搅拌均匀（肉表面就形成了润滑膜，这样会使肉更加鲜嫩）", - "最后再加入 30g 植物油轻轻搅拌（防止肉片粘连）。" - ] - } - ], - "绿豆芽 100g，凤尾 1 根（改刀成小条），芹菜 3 根切成小段，蒜苗 2 根拍散切成小段。", - "大蒜 20g 剁碎，生姜小块剁碎，红泡椒 20g 剁碎。", - "小米辣干辣椒 15g，青花椒 3g，锅内加入油滑锅，油稍许热了将多余的倒出备用留 50g 底油，下入干辣椒、花椒，开小火炒香，切记不要炒糊（颜色要变黑即可），倒出在菜板上剁细。", - "锅烧热，放入 100g 植物油烧至 6 成热，加入 2g 青花椒、干辣椒爆香，配菜下锅，加入 1g 食用盐，炒至断生，盛入碗中垫底备用。", - "锅洗干净，加入 150g 植物油烧至 6 成热，加入制作好的姜蒜红泡椒，爆香后加入豆瓣 10g，开小火把豆瓣爆香炒出红油即可。", - "加入 800 毫升清水（根据实际情况选择），大火烧开，转小火调味，加入食用盐 2.5g，鸡精 1.5g，1g 白砂糖提鲜，1g 胡椒粉，5g 水淀粉（根据实际情况选择）将汤汁收浓稠一点。", - "汤汁开后，开小火将腌制好的肉片分开依次下锅，然后开中火将肉片烫熟，用锅铲轻轻推动一下避免粘连，待汤汁烧开，肉片熟后捞出放入碗中配菜上，再将原汤倒入（不超过菜品）。", - "碗中均匀撒上刀口辣椒、蒜蓉和葱花。", - "锅洗干净，加入 200g 菜籽油，烧至 7 成热，然后一次性均匀泼在碗中肉片上（注意安全），美味完成。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "垫底的蔬菜根据自己口味选择（蘑菇、白菜、油麦菜等）。", - "刀口辣椒制作嫌麻烦也可以直接用干辣椒段和青花椒代替。", - "特别注意肉的腌制（搅拌的时候朝着一个方向、血水处理干净），保证肉滑嫩（鸡蛋清、淀粉搅拌均匀）。", - "水煮牛肉也可以按照这个做法。" - ] - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "美食作家王刚R", - "href": "https://www.bilibili.com/video/BV1ys411u7Z4" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "水煮肉片麻辣鲜香，适合干饭，但是做法稍微有点麻烦。难度主要在肉滑嫩，初学者一般需要 1 - 2 小时完成。干饭人，一切都值~" - ], - "title": "水煮肉片的做法" - }, - { - "no": 82, - "id": "a581634e0a6e44a550bc54fb458a6c74", - "name": "洋葱炒猪肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "洋葱", - "猪肉片", - "蕃茄酱", - "麻油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - "食材", - { - "type": "list", - "items": [ - "洋葱 一颗 （是主角，喜欢吃洋葱可以多半颗～一颗）", - "猪肉 (250g)", - "蒜头 （3 瓣）" - ] - }, - "调味料", - { - "type": "list", - "items": [ - "食用油 (15ml)", - "黑胡椒 (1.25g)", - "酱油 (30ml)", - "糖 (15g)", - "麻油 (5ml)", - "番茄酱 (15ml)", - "料酒 (15ml)" - ] - }, - [ - "备注：可以考虑购买", - { - "type": "link", - "text": "茶匙，大匙", - "href": "https://www.sohu.com/a/127293243_570657" - }, - "来精准确定用料的量。" - ] - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "洋葱切片，猪肉，蒜头拍碎，以及混合上述调味料备用", - "炒锅内倒入 1 大匙食用油（等待 10 秒让油温升高），倒入猪肉", - "炒至变色后下蒜头炒香盛起备用", - "原锅下洋葱翻炒 3~4 分钟后加入调味料炒匀", - "下刚盛起备用的猪肉翻炒至猪肉熟后", - "待猪肉熟后再翻炒 1、2 分钟即可起锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "猪肉可选猪肩肉片或是切好的肉丝看个人喜好" - ] - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "爱料理", - "href": "https://icook.tw/" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "咸中带甜，简单上手，一不小心可能让人多吃一碗饭。一般只需 15 分钟即可完成。" - ], - "title": "洋葱炒猪肉的做法" - }, - { - "no": 83, - "id": "232ee20c9f4fcb3946ab398932c18dff", - "name": "湖南家常红烧肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "带皮五花肉", - "干小米椒🌶（根据个人情况而定）", - "姜", - "生抽", - "老抽", - "香叶", - "桂皮", - "八角", - "冰糖", - "料酒", - "盐", - "冰糖（锁油上色）", - "食用油", - "开水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一份正好够 2 人吃。", - { - "type": "list", - "items": [ - "五花肉：500g", - "食用油：10g", - "香叶 5 片", - "姜 3 片", - "桂皮 1 小块", - "冰糖 6 颗", - "料酒 20 克", - "生抽 5 克", - "老抽 2 克", - "盐 2 克", - "八角 3 颗" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "带皮五花肉洗净冷水下锅，加入姜片 2~3 片去腥味，煮到沸腾捞出冷水冲净白沫", - "五花肉切块，尺寸 1.5cm*1.5cm 块状大小", - "热锅加入油，加入冰糖小火搅拌至焦糖色即可，加入切好的五花肉，中火翻炒上色", - "加入备好的姜片、八角、桂皮、生抽、老抽、料酒、干小米椒、盐，小火翻炒 1 分钟，加开水没过肉", - "加盖中火煮沸，转小火慢顿 30 分钟，慢炖期间，间隔 10 分钟搅拌一次防止粘锅", - "小火慢炖汤汁剩三分之一的时，调成中火收汁出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "湖南家常红烧肉", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/77e18a715cd042ef3b50579cdb8a22d1" - }, - "湖南家常红烧肉，入口软糯，肥而不腻" - ], - "title": "湖南家常红烧肉的做法" - }, - { - "no": 84, - "id": "28d880578cee8e475b66bddc07859a48", - "name": "猪皮冻", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - "", - { - "type": "list", - "items": [ - "猪皮", - "大料、花椒、白芷、桂皮、丁香、香叶、小茴香" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "主料:猪皮 1kg、水 4kg", - "调料：盐 13g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml、葱 10g、葱 10g、姜片 20g", - "香料包：八角 10g、花椒 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将猪皮，剁成不超过 10cm 小块，用清水浸泡 12 小时，然后冷水下锅，加入姜 10g、料酒 50ml 后，汆烫 5-10 分钟，捞出放入冷水中", - "将焯过水的猪皮，放到案板上，将里面的白肉部分全部剔除，然后再切成成不超过 3mm 的长条，放入盆中", - "加入白醋 20g，盐 5g，用力搓洗 3 分钟，再用清水洗净，这时的猪皮已经基本没什么腥味", - "锅内加入 4kg 水，放入猪皮，葱 10g，姜片 10g，八角 10g，花椒 5g，大火烧开后，小火煲煮 90 分钟至猪皮软烂", - "再加入盐 8g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml 调味后，倒入盘中，将葱姜，八角拣出，晾凉至果冻状", - "放冰箱冷藏即可，食用时，切成小块或者厚片" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意，做猪皮冻，直接下锅煮就“废”了，也是最忌讳的，一定要用白醋和盐不断搓洗猪皮，这样保证煮好的猪皮晶莹剔透，而且还没腥味", - [ - "参考资料：", - { - "type": "link", - "text": "铭哥说美食", - "href": "https://www.bilibili.com/video/BV1hh41117TL?spm_id_from=333.999.0.0" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "无骨鸡爪成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/dd297d1c751404f6689e14d47d267980" - }, - "猪皮冻是一道简单易做的菜。北方人年夜饭餐桌上的“常青树”，晶莹剔透的外表，滑嫩 Q 弹的口感，是不折不扣的超级下酒菜。", - "猪皮美容养颜，难度稍高，预计制作时长 24 小时。" - ], - "title": "猪皮冻的做法" - }, - { - "no": 85, - "id": "92ea307ed7f035d8647f189424898c79", - "name": "番茄红酱", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "碎牛肉", - "蒜瓣", - "胡萝卜", - "芹菜", - "洋葱", - "橄榄油", - "糖", - "食盐", - "胡椒粉", - "番茄酱", - "牛奶", - "干罗勒或百里香（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "碎牛肉 500g", - "蒜瓣 2 个", - "胡萝卜 半根", - "芹菜 一根", - "洋葱 半个", - "橄榄油", - "糖 2g", - "食盐 10g", - "黑胡椒粉 5g", - "番茄酱 300g", - "牛奶 300ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将胡萝卜、芹菜、洋葱切碎，蒜瓣切片。", - "加入 10ml 橄榄油，热油下锅蔬菜，大火翻炒开始略微变色后盛出。", - "锅内加油 10ml，加蒜翻炒 10 秒，加入碎牛肉、糖、盐、胡椒粉和香料将牛肉炒脆（有颗粒感）。", - "加入炒好的蔬菜们和番茄酱继续翻炒，搅拌均匀。", - "分多次缓缓倒入牛奶，中小火煮 30 分钟，完成。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - { - "type": "strong", - "text": "考虑各个品牌的番茄酱内含盐量不同，建议在炒牛肉时少放盐，煮的时候尝一下再调味" - }, - { - "type": "strong", - "text": "煮酱料期间请搅动，以免粘锅。如果酱料变粘稠就可以出锅啦！" - }, - "可根据个人口味，将碎牛肉替换成一半碎猪肉一半碎牛肉，牛奶替换成鸡汤或饮用水。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "番茄红酱香浓可口，营养丰富，咱很喜欢。可以作为薄饼、意面~~热干面~~等主食的百搭酱料。有些繁琐，适合有烹饪经验的人尝试。一次吃不完也没有关系，可以冷冻后随时拿出来加热哦。（但是千万要记得吃）" - ], - "title": "番茄红酱的做法" - }, - { - "no": 86, - "id": "32d55a687c7b25e11786f9147cdadad4", - "name": "白菜猪肉炖粉条", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉", - "白菜", - "土豆干粉条", - "十三香", - "鸡精", - "食用盐", - "老抽", - "生抽" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "五花肉 300g", - "大白菜 500g", - "土豆干粉条 50g", - "十三香 10g", - "鸡精 5g", - "食用盐 15g", - "老抽 5ml", - "生抽 5ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "锅内烧水，水开后放入干粉条，煮 5 分钟后同水一起倒出容器中，盖上盖子继续浸泡泡 备用（第一步先做这个，期间可以进行以下步骤）", - "五花肉切 3mm 的肉片，备用", - "大白菜嫩叶与白菜帮子分开切成 2 份菜片，备用", - "热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高", - "放入五花肉，保持翻炒至肉变色", - [ - "加入老抽，炒 ", - { - "type": "strong", - "text": "1 分钟" - }, - "，给肉上色" - ], - "加入白菜帮子，加入食用盐、生抽，炒一分钟（如果粘锅，烹入 10ml 水）", - [ - "加水没过所有食材，加入鸡精 ，沸腾后，将火调小然后", - { - "type": "strong", - "text": "等待 20 分钟" - } - ], - "粉条滤水切成小段放入碗中 备用", - [ - "加入白菜嫩叶，炒匀后将粉条放在菜上方，加盖再煮 ", - { - "type": "strong", - "text": "5 分钟" - } - ], - "尝味、关火，收汁" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "土豆干粉条煮制时间长，可以放在第一步，期间进行其他步骤", - "最后一步尝味，如果发现有味道淡、未熟，继续加盖煮一段时间" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "白菜猪肉炖粉条是一道简单易做的菜。这是一道传统的东北家常菜，以做法简单、味道上乘的特点，在广大东北人民群众中备受喜爱。" - ], - "title": "白菜猪肉炖粉条的做法" - }, - { - "no": 87, - "id": "11cce8d8f528d1ababdc47c059d25f4e", - "name": "糖醋排骨", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "排骨", - "白砂糖", - "食用油", - "生抽", - "耗油", - "老抽", - "鸡精", - "姜片", - "芝麻", - "番茄酱", - "香醋", - "五香粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "排骨 300 g", - "白砂糖 20 g", - "食用油 350 ml", - "生抽 5 ml", - "耗油 5 ml", - "老抽 5 ml", - "鸡精 2 g", - "姜片 2 片", - "芝麻 2 g", - "番茄酱 10 g", - "香醋 5 ml", - "五香粉 2 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "排骨+姜片冷水下锅，煮开后用勺子舀去白色油沫，2-3 分钟后出锅", - "冷水清洗排骨，清洗 2-3 遍", - "锅中加入 300 ml 食用油，油开后倒入排骨，煎炸 3-5 分钟后出锅", - "小火起锅，加入 50 ml 食用油，加入白砂糖 30 g ，轻轻搅拌到糖水变成黄色", - "倒入排骨翻炒 30 S 后，加入香醋、生抽、耗油、鸡精、番茄酱、五香粉 翻炒 30 S 后，加入清水没过排骨", - "中火煮 20 分钟，加入老抽上色，开锅烧汁", - "起锅摆盘，散上芝麻" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/5179f49c504402ebce71fefbbaa3f43e" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/37986663bca5855b6815b775dc57a592" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "步骤三油炸排骨时，可以根据实际情况选择加入淀粉包裹排骨", - "步骤六可以加少量水淀粉，但汤汁的自勾芡已经足够定性排骨", - "烧汁过程中，可以根据汤汁酸甜度选择再加 3-5 g 白砂糖、2-5 ml 香醋" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "是糖醋味型中具有代表性的一道大众喜爱的特色传统名菜" - ], - "title": "糖醋排骨的做法" - }, - { - "no": 88, - "id": "b98ee0962c1f7076bbbd37fb4753a0c4", - "name": "糖醋里脊", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "里脊肉", - "醋", - "白糖", - "淀粉", - "鸡蛋", - "生抽", - "料酒", - "蚝油", - "番茄酱", - "白胡椒粉", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "里脊肉 500g", - "醋 10g", - "白糖 30g", - "淀粉 50g", - "鸡蛋 50g", - "生抽 10ml", - "料酒 20g", - "蚝油 10g", - "番茄酱 30ml", - "白胡椒粉 5g", - "食盐 10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "腌肉：将猪里脊肉先切厚片，用刀背拍一拍，把肉拍松一点。切成一个手指头粗的条，加料酒，生抽，蚝油，食盐，白胡椒粉，一个鸡蛋，将肉用手抓匀，腌制 20 分钟以上。", - "调酱：番茄酱+10g 醋+30g 白糖+150ml 清水，搅拌至糖融化，备用。", - "裹粉：先把粉全部裹好再来炸，这样在炸的时候就不会手忙脚乱。准备一个大碗，里面放淀粉，把每一根肉条都满满裹上淀粉。", - "炸制：油温 160 摄氏度下里脊，可以拿一个干筷子放在油里面试一下，周围冒小泡就可以下锅。", - "炸到表面微黄可以捞出，全程中火。然后等油温升高到 200 摄氏度，把里脊倒进去重新炸一次，只需 40 秒，表皮就会很脆，马上捞出。", - "裹酱：另外拿一个锅，锅里放底油，把调好的酱汁倒进去，煮到冒泡，把炸好的里脊放进去，翻炒，让每一根都裹上酱汁。", - "下炸好的里脊肉翻炒，关火盛出。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "里脊要多炸几遍，注意火候，否则达不到外焦里嫩的效果！", - { - "type": "link", - "text": "下厨房", - "href": "https://www.xiachufang.com/recipe/104483435/" - }, - { - "type": "link", - "text": "百度百科", - "href": "https://baike.baidu.com/item/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A/135832" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "糖醋里脊是中国经典传统名菜之一，该菜品以猪里脊肉为主材，配以面粉、淀粉、醋等佐料，酸甜可口，让人食欲大开；该菜品在陕菜、豫菜、浙菜、鲁菜、川菜、淮扬菜、粤菜、闽菜里均有此菜。" - ], - "title": "糖醋里脊的做法" - }, - { - "no": 89, - "id": "0f91931d692741a7273623e5e5bf0eea", - "name": "红烧猪蹄", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "猪蹄", - "香叶", - "姜", - "葱", - "老抽", - "桂皮", - "冰糖", - "料酒", - "生抽", - "盐", - "八角", - "食用油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一份正好够 3-4 人吃。", - { - "type": "list", - "items": [ - "猪蹄：2~3 根", - "食用油：30ml", - "香叶 2 片", - "姜 5 片", - "葱半根", - "桂皮 1 块", - "冰糖 7-8 粒", - "料酒 30 ml", - "生抽 20 ml", - "老抽 20 ml", - "盐 8 克", - "八角 4 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "冷水锅中放入热心摊主剁好的猪蹄，加入 20 ml 料酒与葱姜，煮 15 分钟左右去掉血腥", - "热锅冷油，倒入 30ml 食用油，放入 7-8 粒冰糖，开小火，熬成糖色，期间用锅铲把冰糖压碎，大概熬 2 分钟左右", - "熬成糖色后，放入焯过水的猪蹄，继续小火，翻炒猪蹄，直至所有猪蹄两面微黄", - "加入香叶 2 片、桂皮 1 块、八角 4 个、生抽 20 ml、老抽 20 ml、料酒 10 ml、姜 3 片、盐 8 克，转中火、继续翻炒 1 分钟", - "加入开水或者冷水，水需要没过猪蹄，盖上锅盖，大火烧开，烧开之后关火", - "把锅内的食材全部倒入高压锅中，高压锅中需要 15 分钟左右（如果同学没有高压锅，可放在锅中大火转小火熬制即可）", - "15 分钟之后，把高压锅的食材倒入炒锅中，开大火收汁，此时可用筷子尝下味道、淡的话可以加 2~3g 盐", - "大火收汁时长根据锅中的水来算，一般 30 秒左右即可，多留点也无碍、红烧猪蹄汤也是很下饭的" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "红烧猪蹄", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e175c75e37864df12b3b3fa79743e4ca" - }, - "红烧猪蹄营养丰富，味道香，汤汁浓郁、下饭强。" - ], - "title": "红烧猪蹄的做法" - }, - { - "no": 90, - "id": "87c762e0f5323371288c57dda2fb5bf2", - "name": "南派红烧肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "注：如果有可能，请尽量把刀磨的锋利一些。", - [ - "工具：", - { - "type": "codespan", - "text": "锅" - }, - "（砂锅为宜，铝锅其次，高压锅也可以，最好不要铁锅、铜锅）" - ], - [ - "主料：", - { - "type": "codespan", - "text": "五花肉" - } - ], - [ - "辅料：", - { - "type": "codespan", - "text": "油" - }, - "、", - { - "type": "codespan", - "text": "冰糖" - }, - "、", - { - "type": "codespan", - "text": "老抽" - }, - "、", - { - "type": "codespan", - "text": "料酒" - }, - "、", - { - "type": "codespan", - "text": "香叶" - }, - "、", - { - "type": "codespan", - "text": "八角" - }, - "、", - { - "type": "codespan", - "text": "生姜" - }, - "、", - { - "type": "codespan", - "text": "盐" - }, - "、", - { - "type": "codespan", - "text": "葱" - }, - "、", - { - "type": "codespan", - "text": "开水" - }, - "、", - { - "type": "codespan", - "text": "凉水" - }, - "、", - { - "type": "codespan", - "text": "蒜" - }, - "、", - { - "type": "codespan", - "text": "花椒" - } - ] - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一份正好够 1-3 人吃。", - { - "type": "list", - "items": [ - "猪五花肉：约 2 斤", - "油：100-150ml，色拉油、猪油、花生油都可以", - "姜： 6 片", - "冰糖：约 15 块", - "白砂糖：30g", - "老抽：15ml", - "料酒：20ml", - "凉水：没过食材的量即可，看锅大小准备", - "开水：没过食材的量即可，看锅大小准备", - "香叶：4 片", - "八角：3 个", - "盐：2-3g", - "花椒：10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - [ - "建议在此之前查看炒", - { - "type": "link", - "text": "糖色", - "href": "./../../condiment/糖色.md" - }, - "教程" - ], - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "猪五花肉" - }, - "切大块（约 4.5cm ）" - ], - [ - { - "type": "codespan", - "text": "生姜" - }, - "切片（每片厚度约 3mm ）" - ], - [ - { - "type": "codespan", - "text": "开水" - }, - "烧开" - ], - [ - { - "type": "codespan", - "text": "凉水" - }, - "自来水即可" - ], - [ - { - "type": "codespan", - "text": "小葱" - }, - "小葱白色的部分", - { - "type": "codespan", - "text": "葱白" - }, - "切成小段（小葱最佳，大葱也可以）" - ], - [ - { - "type": "codespan", - "text": "蒜" - }, - "中间切开，不要拍扁，否则难以捞出以至最后", - { - "type": "codespan", - "text": "收汁" - }, - "时影响味道" - ], - [ - "建议先拿出来一半葱姜，再将剩下的", - { - "type": "codespan", - "text": "生姜、葱白、蒜、花椒、八角、香叶" - }, - "提前放入一个碗中备用" - ], - "凉水锅中放入切好的红烧肉，加入料酒与 2/5 葱姜，煮 15 分钟去掉血腥，捞出来后洗干净；", - [ - "炒", - { - "type": "link", - "text": "糖色", - "href": "./../../condiment/糖色.md" - }, - "，注意采用其中提到的操作 2 来制作糖色。" - ], - [ - [ - "将准备好的", - { - "type": "codespan", - "text": "生姜、葱白、蒜、花椒、八角、香叶" - }, - "还有", - { - "type": "codespan", - "text": "五花肉" - }, - "倒入锅中", - { - "type": "codespan", - "text": "大火" - }, - "翻炒，期间加入至闻到香味，倒入开水至没过全部肉炖煮 50 分钟-60 分钟" - ], - { - "type": "list", - "items": [ - "高压锅的话 40 分钟；" - ] - } - ], - "加入 10ml 料酒；", - "盖上锅盖煮至沸腾后，每隔 25 分钟打开盖子将浮在表面的油和沫捞出；", - "当水的高度减至肉最高的高度与锅底高度的 3/5 时，转中火，并捞出除肉和水以外的所有辅料，开始收汁；", - "打开锅盖，待汤汁快没有的时粘稠状出锅（切记不可收干）；" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻" - ], - "title": "南派红烧肉的做法" - }, - { - "no": 91, - "id": "b85e69a4405a6b2562b776e11f30f4ad", - "name": "简易红烧肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "注：如果有可能，请尽量把刀磨的锋利一些。", - [ - "主料：", - { - "type": "codespan", - "text": "大肉" - }, - "、", - { - "type": "codespan", - "text": "鸡蛋" - }, - "（可选）、", - { - "type": "codespan", - "text": "豆皮" - }, - "（可选）" - ], - [ - "辅料：", - { - "type": "codespan", - "text": "生姜" - }, - "、", - { - "type": "codespan", - "text": "冰糖" - }, - "、", - { - "type": "codespan", - "text": "生抽" - }, - "、", - { - "type": "codespan", - "text": "老抽" - }, - "、", - { - "type": "codespan", - "text": "料酒" - }, - "、", - { - "type": "codespan", - "text": "香叶" - }, - "、", - { - "type": "codespan", - "text": "八角" - }, - "、", - { - "type": "codespan", - "text": "盐" - }, - "、", - { - "type": "codespan", - "text": "水" - }, - "、", - { - "type": "codespan", - "text": "葱" - }, - "（记得要开水）" - ] - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 2-3 个人吃。", - { - "type": "list", - "items": [ - "猪五花肉：约 3~4 斤", - "姜： 6 片", - "冰糖：15 克（约 7 块）", - "生抽：10ml", - "老抽：15ml", - "料酒：5ml", - "开水：没过食材的量，需要 600ml-900ml", - "香叶：3 片", - "八角：2 个", - "鸡蛋（可选）：0-2 个", - "豆皮（可选）：0-80g", - "盐：2-3g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "原材料准备" - }, - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "猪五花肉" - }, - "切大块（约 4.5cm ，冷冻半小时至一小时更好切）" - ], - [ - { - "type": "codespan", - "text": "豆皮" - }, - "切 2cm 的宽度" - ], - [ - { - "type": "codespan", - "text": "生姜" - }, - "切片（每片厚度约 3mm ）" - ], - [ - { - "type": "codespan", - "text": "水" - }, - "烧开" - ], - [ - { - "type": "codespan", - "text": "鸡蛋" - }, - "煮熟并用", - { - "type": "codespan", - "text": "叉子" - }, - "/", - { - "type": "codespan", - "text": "牙签" - }, - "扎孔（尽量多些好入味）" - ], - [ - { - "type": "codespan", - "text": "大葱" - }, - "大葱白色的部分", - { - "type": "codespan", - "text": "葱白" - } - ] - ] - }, - { - "type": "heading", - "text": "开始制作" - }, - { - "type": "list", - "items": [ - "冷水锅中放入切好的红烧肉，加入料酒与葱姜，煮 15 分钟去掉血腥", - [ - "锅中放入两片", - { - "type": "codespan", - "text": "生姜" - }, - "提味" - ], - [ - "开中小火后直接加入", - { - "type": "codespan", - "text": "五花肉" - }, - "，不需要放入食用油，每块", - { - "type": "codespan", - "text": "五花肉" - }, - "六个面都煎一下，煎至出油即可" - ], - [ - "将煎出的油倒出备用，并将", - { - "type": "codespan", - "text": "五花肉" - }, - "推至一边，加入 15g ", - { - "type": "codespan", - "text": "冰糖" - }, - "，翻炒至", - { - "type": "codespan", - "text": "冰糖" - }, - "融化；" - ], - [ - "融化后将五花肉与冰糖炒至融合上色，加入", - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "生抽" - }, - " 10ml" - ], - [ - { - "type": "codespan", - "text": "老抽" - }, - " 15ml" - ], - [ - { - "type": "codespan", - "text": "料酒" - }, - " 5ml" - ], - "翻炒至上色；" - ] - } - ], - [ - [ - "加入", - { - "type": "codespan", - "text": "烧好的开水" - }, - "炖煮 40 分钟（刀工差的同学切的过大请自觉延长炖煮时间），并放入" - ], - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "生姜" - }, - " 2 片" - ], - [ - { - "type": "codespan", - "text": "香叶" - }, - " 3 片" - ], - [ - { - "type": "codespan", - "text": "八角" - }, - " 2 个" - ] - ] - } - ], - [ - "盖上锅盖煮至沸腾后，加入煮好扎好孔的", - { - "type": "codespan", - "text": "鸡蛋" - }, - "和", - { - "type": "codespan", - "text": "豆皮" - }, - "，开中小火，等待 40 分钟。（中途可适当翻搅防止粘锅）；" - ], - "打开锅盖，待汤汁快没有的时候开大火收汁（切记不可收干）；", - [ - "加入 2-3g ", - { - "type": "codespan", - "text": "盐" - }, - "，翻炒一下，就可以出锅了。" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻", - { - "type": "image", - "text": "红烧肉成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/4fc0b0a30746ce498da54b6609e6c782" - }, - { - "type": "image", - "text": "红烧肉成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/70a8bcc62abe00b5b4babcd8f8556548" - } - ], - "title": "简易红烧肉的做法" - }, - { - "no": 92, - "id": "5b6ff02c7d2d64a7ecb61a31e2fdedb9", - "name": "羊排焖面", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "带皮羊排肉", - "青椒", - "甜椒", - "青椒", - "大葱", - "花椒", - "干辣椒", - "生姜", - "白砂糖", - "老抽" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "1 人份 * 2 顿 = 2 人份", - { - "type": "list", - "items": [ - "带皮羊排 500g", - "青椒，甜椒 各 2 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "羊肉冷水下锅焯水，水开了之后把血沫撇掉，捞出羊肉。", - "切好生姜（ 4 片)，放入干辣椒与花椒在碗里备用。", - "在炒锅加入油。（多一点也没关系）", - "油热之后，放入白砂糖，给羊肉炒出焦糖色。", - "羊肉水份炒干之后，放入盐、老抽，以及备好的调味料。", - "加入清水没过羊肉，大火煮沸之后，让其继续煮 10 分钟，之后小火炖煮 30 分钟。", - "在此期间，可以和面。和面的量以及操作方法在附加内容里讲解 *（注 1）。", - "放入青椒，甜椒，大葱，以及面皮进行翻炒。", - "翻炒均匀之后，即可出锅。" - ] - }, - "*注 1：可以用超市的面条代替，但是尽量选择宽面。" - ] - }, - { - "text": "附加内容", - "content": [ - "(和面小指南 之 材料）", - { - "type": "list", - "items": [ - "中筋面粉 300 g", - "盐 3 g", - "水 180 ml" - ] - }, - "(和面小指南 之 操作）", - { - "type": "list", - "items": [ - "先把材料混合均匀，加水边和边搅拌，然后把面团和到光滑", - "醒面（ 10 分钟）", - "再次和面到光滑", - "醒面（ 5 分钟）", - "把面团揉成条，切成 6 到 8 个小剂子", - "抹上油，等待 5 分钟", - "把面团剂子擀成面皮", - "放入锅中焖煮 4 分钟（一片一片操作）" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - { - "type": "image", - "text": "羊排焖面", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6d2614c13bb830d70bfa26867cdb1add" - }, - "\n羊排焖面是一道硬菜，适合聚会时候大展身手。缺点就是有点花时间，优点就是好吃，而且一道菜补齐人体所需的三大营养物质。" - ] - ], - "title": "羊排焖面的做法" - }, - { - "no": 93, - "id": "5926b2ccdd1b1b1176a442892cca75c5", - "name": "老式锅包肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "里脊肉", - "大葱", - "姜", - "胡萝卜", - "香菜", - "白醋", - "白糖", - "料酒", - "香油", - "酱油", - "盐", - "水淀粉", - "土豆淀粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "里脊肉 400g", - "大葱 50g", - "姜 30g", - "胡萝卜 200g", - "香菜 100g", - "白醋 40g", - "白糖 40g", - "料酒 5ml", - "香油 2ml", - "酱油 2g", - "盐 2g", - "水淀粉 10ml", - "土豆淀粉 100g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "切肉：猪里脊切片，薄厚要均匀。", - "腌肉：用盐 2g，5ml 料酒，腌制 15 分钟。", - "挂浆：土豆淀粉 100 克放 2 倍清水，拌匀后，静置 20 分钟（淀粉和水会分层），倒去上层的 2/3 清水，将余下的沉底的淀粉和水搅匀，成酸奶状，倒入腌好的肉拌匀。", - "调汁：白糖 40g，白醋 40g，酱油 2g，香油 2ml，盐 2g，水淀粉 10ml，倒在一起进行混合。", - "热油：加热到七成熟。", - "炸制：把挂浆好的肉片炸制金黄，炸两遍保持酥脆。", - "配菜：姜，大葱，胡萝卜切成丝，香菜切段。", - "调汁：锅里留一层底油，下葱丝姜丝煸炒出香味，倒入糖醋汁，煮沸冒泡。", - "出菜：快速下入炸制好的肉片，以及胡萝卜丝香菜段,快速翻炒均匀,关火即可盛盘." - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "肉片要炸两遍，否则达不到外焦里嫩的效果！" - ] - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "百度百科", - "href": "https://jingyan.baidu.com/article/17bd8e52ce682cc5ab2bb8a5.html" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "锅包肉是东北名菜，光绪年间始创自哈尔滨道台府府尹杜学赢厨师郑兴文之手，去东北餐馆，师傅都会问锅包肉要老式的还是新式的，区别在于酸味来源不同，老式的就是白醋汁，新式的加了番茄酱。" - ], - "title": "老式锅包肉的做法" - }, - { - "no": 94, - "id": "bc08e1cbaabeb23df541221abc883c2b", - "name": "荔枝肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "瘦肉", - "凤梨", - "鸡蛋", - "食用油", - "白砂糖", - "淀粉", - "生抽", - "鸡精", - "姜末", - "芝麻", - "番茄酱", - "香醋" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鲜香菇 2 朵", - "蟹味菇 30 g", - "瘦肉 150 g", - "凤梨 100 g", - "鸡蛋 1 个", - "食用油 500 ml", - "白砂糖 5 g", - "淀粉 100 g", - "生抽 5 ml", - "鸡精 5 g", - "姜末 5 g", - "芝麻 2 g", - "番茄酱 20 g", - "香醋 2 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "瘦肉切块（每块 2-3 cm ），放入大碗中，加入鸡蛋 1 个 、生粉 50 g 、生抽 3 ml 、鸡精 2 g", - "充分搅拌,直至生粉包裹住瘦肉块（太稀则继续加生粉，太干则加水），然后加入 5 ml 油，在充分搅拌后备用", - "在准备一个碗，加入番茄酱、鸡精 3 g 、生抽 2 ml 、姜末、白砂糖、生粉 10 g \\香醋、凉水 200 ml ,充分搅拌后备用", - "切一个凤梨, 准备 6 个 （每个 1.5-2 cm）凤梨块", - "起锅烧油，倒入 500 ml 油，一直烧油直到听到油炸声", - "将瘦肉一个一个放入锅中（切记不可以整碗倒入），保证每个肉不要粘在一起", - "全部放入瘦肉后，每 30 S 用勺子来回两面翻转瘦肉块，直至瘦肉块表面金黄", - "取出瘦肉，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用", - "起锅，倒入汤汁，30 S 后倒入瘦肉块、凤梨块，充分翻炒后 出锅", - "摆上芝麻" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3a0e072dd2ce0b541960cd6703fcf7fb" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/5e0c9f70c40224bbee90a40519a77fc9" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/5bc615e986c7f66421b15b42b82e10ce" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/157fc3d4921ead61f0db99d6fe58b8fb" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/1e7b4aec0cb71a4a40edfaa0dd7db7b3" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e1cea45c70dab8bbb903bd4d85d3b477" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/59c18bfc81c8a9aaa5c0a4034f8b1909" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨", - "闽菜以甜为主，如果吃不惯的可以放弃白糖", - "可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "荔枝肉独具闽菜特点，味道酸甜可口。是福州地区比较常见的一道菜肴" - ], - "title": "荔枝肉的做法" - }, - { - "no": 95, - "id": "f9529dbaf16ed1741b9c71c71a5b2489", - "name": "萝卜炖羊排", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "羊排", - "白萝卜", - "大葱", - "花椒", - "白芷（可选）", - "姜", - "料酒或者黄酒", - "食用盐", - "冰糖", - "水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "羊排 400g", - "白萝卜一根", - "大葱一根", - "花椒 10 粒", - "姜 10g ，一般买一头姜，从中切大约 4 片即可", - "料酒或者黄酒 30ml-40ml", - "食用盐 10g", - "冰糖 2-4 粒", - "水：没过食材的量，需要 1000ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "萝卜去皮、滚刀切成 3-5cm 的大块，备用", - "羊排在购买时可以让卖家切好，因为家用刀一般难以切动，备用", - "羊肉冷水下锅，加入一半的料酒，一半的葱姜，煮 10 分钟去掉血腥，（可选）把焯的过程中出现的血沫子可以用勺子盛出来", - "另起一锅冷水，放入切好的白萝卜，放入一半的冰糖，等水开后煮 5 分钟去掉白萝卜的辣味", - "盛出来焯好的羊排，放入高压锅中，加水没过所有食材后再增加大约 300ml 的水", - [ - "将剩余的葱姜料酒，花椒，冰糖，白芷（可选），盐放入锅中，盖锅等待上汽后计时，中火炖大约 15 分钟。", - { - "type": "list", - "items": [ - "如没有高压锅，则放入普通锅中，炖大约 40 分钟到 1 小时。" - ] - } - ], - "关火，等待高压锅放气完毕，开盖，加入之前焯好的萝卜，调味，加入 3-10g 的食盐或者水，品尝汤的咸淡，", - "再开火，中火，高压锅上汽再炖 10 分钟，普通锅盖盖再炖 20 分钟", - "关火，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "萝卜炖羊排是一道常见家常菜，老少皆宜。一般初学者只需要最多 2 小时即可完成。" - ], - "title": "萝卜炖羊排的做法" - }, - { - "no": 96, - "id": "b80cf09bf654400e8f7da64fea238e0b", - "name": "蒜苔炒肉末", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "五花肉薄片", - "蒜苔", - "食用盐", - "生抽", - "食用油", - "蒜瓣" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "1 人食用版本", - { - "type": "list", - "items": [ - "蒜苔 1 扎（每扎蒜苔约 190g）", - "五花肉薄片 4 片（约 20g）", - "食用油 10ml", - "蒜瓣 2 瓣", - "生抽 15ml", - "食盐 2g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "蒜苔切成 5cm 小段，备用", - "五花肉切成 5mm * 5cm 丝状，备用", - "蒜瓣拍碎切成末，备用", - "热锅，锅内放入 10ml 食用油。等待 10 秒让油温升高", - [ - "放入蒜末，中火翻炒 ", - { - "type": "strong", - "text": "10 秒" - }, - " 将蒜末炒出香味" - ], - [ - "放入五花肉和 5ml 生抽，中火翻炒 ", - { - "type": "strong", - "text": "30 秒" - }, - " 将肉炒熟并上色" - ], - [ - "将蒜苔放入锅内并加入 10ml 生抽，翻炒 ", - { - "type": "strong", - "text": "30 秒" - } - ], - [ - "锅内加入 20g 水，中火翻炒 ", - { - "type": "strong", - "text": "5 分钟" - }, - " 将蒜苔炒至稍稍变软" - ], - [ - "最后加入 2g 食盐，中火翻炒 ", - { - "type": "strong", - "text": "30 秒" - }, - "，即可出锅装盘" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "加入食盐前可尝一下咸淡，自行决定是否增减盐量", - "选用五花肉薄片是因为切肉简单且不用腌制即可入味" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "蒜苔炒肉末是一道简单易做的菜。这是一道北方家常菜，以做法简单、味道上乘的特点，在广大北方人民群众中备受喜爱。" - ], - "title": "蒜苔炒肉末的做法" - }, - { - "no": 97, - "id": "cff0989fa3b06bd88e3c758c37f36f86", - "name": "血浆鸭", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鲜仔鸭肉", - "鲜鸭血（宰杀鸭子时加醋接鸭血，用筷子顺时针搅拌防凝固）", - "姜", - "蒜仔", - "葱", - "辣椒", - "酒（或者白酒、啤酒、米酒皆可）", - "生抽", - "料酒", - "盐", - "鸡精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份（建议 2-4 人份）：", - { - "type": "list", - "items": [ - "鲜仔鸭肉 2000g", - "鲜鸭血 250ml", - "姜 6 片 （根据个人吃辣喜好程度可多放 1-3 片姜）", - "蒜仔 6 瓣", - "香葱 2 根，切好备用", - "辣椒 1000g（根据个人吃辣喜好程度可选青椒，线椒，美人椒等，喜欢吃辣可增加 5-8 个小米辣或朝天椒，切好备用）", - [ - "酒（任选其一）：", - { - "type": "list", - "items": [ - "高度白酒 50ml + 水 150ml", - "啤酒 200ml", - "米酒 200ml" - ] - } - ], - "生抽 10ml", - "料酒 30ml", - "盐 8g", - "鸡精 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鲜仔鸭肉切成约 3cm 小块，加料酒、姜片，去除血水。", - "炒锅烧热，放入约 100ml 食用油，大火待油烧开，放入腌制好的鲜鸭肉，不断翻炒。", - "待鸭肉完全变色（肉眼可见泛白），放入酒，再加入 200ml 开水，刚好淹没鸭肉即可，盖上锅盖中火煮 15 分钟。", - "水开之后，打开锅盖放入姜蒜，翻炒一遍，盖上锅盖持续加热 10 分钟。", - "打开锅盖放入辣椒，不断翻炒，待至肉眼可见辣椒炒软，放入鲜鸭血，此时需要不断翻炒，确保每块鸭肉和每片辣椒都有鸭血的浸润（此乃血浆鸭的精髓）。", - "翻炒至肉眼可见鸭血均为黑色，加入盐，鸡精，香葱，（喜欢食用山胡椒油的朋友也可以在此时放入 3-6 滴山胡椒油）再次翻炒一到二次即可。", - "出锅盛盘，上桌食用。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意观察水位线，调整炉火大小，以防水烧干粘锅。", - "放入鲜鸭血时，需要不断翻炒搅拌，防止鸭血抱团凝固成块。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "血浆鸭(特辣)", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/7aab9b0c3913f5420b86480ba36850a6" - }, - { - "type": "image", - "text": "血浆鸭(微辣)", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/b0c123257d1b517ebb443c3ad194e7d4" - }, - "血浆鸭是湖南武冈特色传统名菜，香、脆可口，由于醋血的作用，不仅鸭骨酥而脆，就是姜和辣椒也变得不辣而甜净。一般初学者只需要 2 小时就可以完成。" - ], - "title": "血浆鸭的做法" - }, - { - "no": 98, - "id": "899be550fe74b22020f323a6e6e78c89", - "name": "西红柿土豆炖牛肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛肉", - "小料", - "葱", - "姜", - "料酒", - "花椒", - "八角", - "香叶", - "白糖 or 冰糖", - "酱油（可选）", - "老抽", - "黑胡椒粉（或白胡椒粉）", - "土豆", - "西红柿", - "洋葱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "牛肉 500-700g", - [ - "小料", - { - "type": "list", - "items": [ - "葱一根，姜四片，料酒", - "花椒 3g", - "八角一个（半）", - "香叶两片", - "油 15ml （若用牛腩可根据喜好减少为 10ml）" - ] - } - ], - [ - "调味品", - { - "type": "list", - "items": [ - "白糖 or 冰糖", - "酱油（千禾酿造生抽无添加），老抽", - "黑胡椒粉（白的也行）2g" - ] - } - ], - "土豆两三个（看喜好，锅能盛了为准）", - "西红柿拳头大小中等个头两三个", - "比拳头大一点的洋葱一个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "备菜:", - { - "type": "list", - "items": [ - "土豆去皮、切成 5cm 大块，备用", - "西红柿切十字花刀，开水烫后去皮，把中间的芯去掉，切 3cm 小块备用", - "葱切 4g 的葱花出来，剩下的掰成 5-8cm 大段", - "牛肉泡凉水半小时去血水，或凉水下锅煮至表面变白捞出，期间撇去浮末", - "洋葱切 0.5-1cm 小粒" - ] - } - ], - [ - "制作", - { - "type": "list", - "items": [ - "全程中火", - "凉水没过牛肉，放入高压锅，放入葱段，姜片，放入 20g 料酒，上汽压 20 分钟", - "取出牛肉后，切 5cm 大块，挑出姜，汤盛到一个大碗里一会炖煮用", - "倒油，油四到五成热以后下花椒八角香叶，出香味之后糊之前挑出不用", - "下入牛肉，葱姜，炒香，炒多久都无所谓，看着有点要糊可以舀 10ml 汤，此下同理", - "炒香后加入生抽 15ml，料酒 15ml，胡椒粉，5-10g 番茄膏番茄酱或一个番茄罐头，加入洋葱炒至透明", - "（可选）可以加一点点盐使洋葱出水不容易糊，不要加太多，后面再调味", - "加入西红柿炒至西红柿化开软烂，倒入剩下的汤" - ] - } - ], - [ - "炖煮", - { - "type": "list", - "items": [ - "中火开锅后，全程小火", - "出锅前 30-40 分钟 加土豆并调味", - "依据个人口味边尝边加糖盐，合适为止", - "筷子戳牛肉软烂后出锅！" - ] - } - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "炖煮时保证汤加入的时候是温热的", - "炖煮时不要扣盖否则土豆会烂", - "炖煮时时不时翻动避免糊底", - "砂锅炖煮会更好吃，可以在炒锅里炒完倒到煮锅里炖，如果用砂锅开锅之前不要用大火避免裂开", - "酱油总量不要太多，汤汁浓缩的时候会变咸，稀的时候稍微淡点没事，炖煮时候觉得不够也可以再加酱油", - "不要用鸡精味精，会抢夺牛肉的鲜味" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "效果图", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6b5e63f6b5e3da9336fa1934b7a33e22" - }, - "西红柿土豆炖牛肉（腩）的特点就是还挺好吃，牛肉是优质蛋白，换成牛腩更好吃。", - "难度基本没有，90 岁老奶奶拄拐杖都能做。", - "预计制作总时常 1～1.5h。炖的时间:做的时间≈3:1" - ], - "title": "西红柿土豆炖牛肉的做法" - }, - { - "no": 99, - "id": "92f71f1c3fa9883fdae0ad2a0e0813cb", - "name": "西红柿牛腩", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "西红柿", - "牛腩", - "燃气灶（西红柿去皮用）", - "高压锅/砂锅/普通铝锅（铁锅）", - "2cm 两段葱段、两片姜片，葱花、姜各 10g", - "生抽、白胡椒粉，白糖，料/黄酒，八角三小片", - "牛腩（挑选肥瘦相间的口感比较好）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "西红柿 3-4 个（每个约 200g）", - "牛腩 500g", - "食用油 20-30ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "牛腩切条、切块成长宽高均 2cm ，冷水下锅，开锅煮制 2 分钟去除血水，捞出冲洗干净", - "另起锅 2L 水烧开，加入 2cm 两段葱段、两片姜片、八角、料/黄酒 5-10ml，放入焯好的牛肉，盖盖炖制（砂锅 1 小时，高压锅炖肉模式 45 分钟），筷子能轻松插透就证明炖好了", - [ - "西红柿去皮：西红柿头部滑十字至腰线，筷子/刀叉从果蒂捅入，煤气灶小火，一边转动一边烤，及时拿下来查看，起皮后撕下来，切块。越小越好", - { - "type": "list", - "items": [ - "撕皮小心烫，去皮后的西红柿特别滑，慢切注意安全" - ] - } - ], - "起锅烧油，油温 7 成热，放入葱花、姜各 10g，番茄下锅，炒透炒出番茄红色，加入煮好的牛腩和原汤，原汤刚刚没过牛肉即可", - "根据个人口味放入盐、糖、生抽调味盖盖", - "开锅后大火继续炒制 3-5 分钟", - "待番茄汁呈中等粘稠程度后关火，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "用火注意安全、用火注意安全、用火注意安全", - [ - "用砂锅/铝锅炖肉时，水开后转中小火/小火，使用高压锅见", - { - "type": "link", - "text": "学习使用压力锅", - "href": "./../../../tips/learn/高压力锅.md" - } - ], - "教程中的番茄去皮方式是目前为止本人实践最快的方式", - "绝对不用番茄酱和少加佐料，尽可能还原食材的原味" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "西红柿牛腩汤汁浓厚酸甜可口，牛肉软绵醇香，搭配米饭绝配。一般初学者需要 90 分钟完成。" - ], - "title": "西红柿牛腩的做法" - }, - { - "no": 100, - "id": "608caac3ab44a688b73d1762e080de4e", - "name": "辣椒炒肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "青椒（吃辣的话推荐用杭椒，螺丝椒，不吃辣的用尖椒，甜椒）", - "猪瘦肉", - "盐", - "生抽", - "蚝油", - "大蒜", - "姜", - "酱油（可选）", - "豆豉（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "青椒的数量 = 份数 * 3 个。", - "肉量 = 份数 * 200g。", - "盐量 = 份数 * 3g。", - "生抽 = 份数 * 3ml。", - "蚝油 = 份数 * 3ml。", - "大蒜 = 份数 * 5g。", - "生姜 = 份数 * 5g。", - "酱油 = 份数 * 2ml。", - "豆豉 = 份数 * 3g。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "将", - { - "type": "codespan", - "text": "青椒" - }, - "洗净，去除", - { - "type": "codespan", - "text": "青椒把" - }, - "以及", - { - "type": "codespan", - "text": "青椒籽" - }, - "，再用", - { - "type": "codespan", - "text": "滚刀手法" - }, - "切好备用。" - ], - [ - { - "type": "codespan", - "text": "大蒜" - }, - "用刀拍一下，再横切成", - { - "type": "codespan", - "text": "蒜瓣" - }, - "，", - { - "type": "codespan", - "text": "生姜" - }, - "切碎成", - { - "type": "codespan", - "text": "姜末" - }, - "。" - ], - [ - "将", - { - "type": "codespan", - "text": "猪瘦肉" - }, - "切成", - { - "type": "codespan", - "text": "肉片" - }, - "（顺着猪肉的纹理切，即刀和肉的纹理呈水平线，出来的肉片，纹路呈“川”字）。" - ], - [ - "将切好的", - { - "type": "codespan", - "text": "猪肉" - }, - "洗净，放入空碗，再加入计算好的", - { - "type": "codespan", - "text": "生抽" - }, - "、", - { - "type": "codespan", - "text": "蚝油" - }, - "、", - { - "type": "codespan", - "text": "盐" - }, - "搅拌均匀，腌制 10 分钟。" - ], - [ - "热锅，不用倒油，把", - { - "type": "codespan", - "text": "切好的青椒" - }, - "放入锅中，大火干煸至虎皮状后，再加 2g", - { - "type": "codespan", - "text": "盐" - }, - "继续翻炒 1 分钟 后捞起。" - ], - [ - "不用洗锅，大火热锅，加入份数 * 8ml", - { - "type": "codespan", - "text": "油" - }, - "，等待 30s，加入", - { - "type": "codespan", - "text": "蒜瓣" - }, - "、", - { - "type": "codespan", - "text": "姜末" - }, - "翻炒 15s。" - ], - [ - "加入腌制好的", - { - "type": "codespan", - "text": "猪肉" - }, - "倒入锅内翻炒 2 分钟，再加入干煸过的", - { - "type": "codespan", - "text": "青椒" - }, - "翻炒 1 分钟。" - ], - [ - "根据个人口味喜好加入", - { - "type": "codespan", - "text": "豆豉" - }, - "，最后加入", - { - "type": "codespan", - "text": "酱油" - }, - "，继续翻炒 30s。" - ], - "出锅，盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "strong", - "text": "辣椒只能选择青椒，螺丝椒为最优解，切勿选择其他品种辣椒！" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "⚠️注意：本道菜需要一定料理基础，不推荐新手尝试。" - ], - "title": "辣椒炒肉的做法" - }, - { - "no": 101, - "id": "ea02e9e7c5b86a29685ff9f66a03065d", - "name": "酱排骨", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "排骨", - "五香粉", - "料酒", - "食用油", - "白砂糖", - "老抽", - "生抽", - "蚝油", - "小米椒", - "蒜", - "姜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "排骨 300 g", - "五香粉 20 g", - "料酒 10 ml", - "食用油 30 ml", - "白砂糖 15 g", - "老抽 10 ml", - "生抽 10 ml", - "蚝油 5 ml", - "小米椒 1 个", - "蒜 2 粒", - "姜 2 片" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "起锅烧热水，放入排骨、姜片、料酒，煮开后用勺子舀去白色油沫，2-3 分钟后出锅", - "冷水清洗排骨，清洗 2-3 遍", - "小火起锅，加入食用油，加入白砂糖 ，轻轻搅拌到糖水变成黄色", - "倒入排骨翻炒 30 S 后，加入生抽、耗油、蚝油、五香粉、蒜、小米椒后翻炒 30 S 后，加入清水没过排骨", - "大火煮 30 分钟，加入老抽上色，再煮 10 分钟", - "起锅摆盘" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/9d418391f687cf351246312e976547bd" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/5213ebd1489f1107fe202b3de267854e" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "增加味道的可以考虑加入豆瓣酱、番茄酱等", - "大火煮时间可以根据每个人情况做调整", - "煮排骨期间，可以顺道放入 2-3 个 鸡蛋一起煮，做成简易版卤蛋" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "酱排骨其色泽酱红，肉质酥烂，骨香浓郁，汁浓味鲜，咸中带甜。" - ], - "title": "酱排骨的做法" - }, - { - "no": 102, - "id": "5ea20d64b09a5b211bf2340f6e8e17ff", - "name": "酱牛肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛肉", - "香叶", - "姜", - "葱", - "老抽", - "桂皮", - "冰糖", - "花椒", - "料酒", - "生抽", - "盐", - "八角", - "黄豆酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "牛肉 2000 克", - "香叶 1 片", - "姜 3 片", - "葱半根", - "老抽 15ml", - "桂皮 1 块", - "冰糖 7-8 粒", - "花椒 15 粒", - "料酒 30ml", - "生抽 15ml", - "盐 8 克", - "八角 4 个", - "黄豆酱 15ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "牛肉浸泡 4-6 小时，加料酒、姜片，去除血水", - "牛肉切成 8cm，不超过 10cm 的肉块", - "牛肉放入锅中，加入冷水至水面没过牛肉，开锅至水沸腾开始计时，3 分钟后停火，捞出牛肉，用温水洗净", - "将洗净后的牛肉放入砂锅或炖锅，加水没过牛肉，开大火，放入除盐之外的其他配料。", - "水开之后，大火转为小火，持续加热 90 分钟，加盐", - "加盐后，继续小火 90 分钟（注：每 30 分钟确认水位线，要求至少达到牛肉面高度的 80%）", - "加热 180 分钟后，捞出牛肉，自然冷却，切片", - "上桌食用，其他牛肉建议不切片冷藏。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材（约每 30 分）。" - ] - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "下厨房app中的食谱", - "href": "http://www.xiachufang.com/recipe/106670199/" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "酱牛肉", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/742943ddad0a9afb5d9ae31c05daaa50" - }, - "家常酱牛肉营养丰富，味道香，不论是当作主食还是佐餐都很棒。一般初学者只需要 3 小时即可完成。" - ], - "title": "酱牛肉的做法" - }, - { - "no": 103, - "id": "f7806d88fc119444e47a31b0c60200f6", - "name": "醉排骨", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "排骨", - "白砂糖", - "食用油", - "鱼露", - "芝麻", - "番茄酱", - "香醋", - "蒜头", - "葱", - "地瓜粉", - "鸡蛋黄" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "排骨 200 g", - "白砂糖 10 g", - "食用油 500 ml", - "鱼露 5 ml", - "芝麻 5 g", - "番茄酱 5 g", - "香醋 5 ml", - "蒜头 2 粒", - "葱 1 根", - "地瓜粉 30 g", - "鸡蛋黄 1 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "排骨中加入 5 g 地瓜粉和水进行搅拌，清洗 2-3 遍后放入大碗备用", - "排骨中加入鱼露、地瓜粉、鸡蛋黄 充分搅拌", - "将排骨一个一个放入锅中（切记不可以整碗倒入），保证每个不要粘在一起", - "全部放入后，每 30 S 用勺子来回两面翻转瘦肉块，直至排骨表面金黄", - "取出排骨，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用", - "准备一个小碗，加入蒜末、香醋、白砂糖、鱼露、番茄酱、葱花、芝麻搅拌均匀，倒入 5 ml 热油", - "将汤汁浇灌入排骨，在充分搅拌后倒入盘中" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/30952ccc5f790d19cafba7d8358571a6" - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "鱼露，又称鱼酱油，是一种广东，福建等地常见的调味品。效果类似于生抽", - "本次制作过程中，由于疫情原因没有雨露，只能用老抽代替，所以排骨颜色偏黑，正常是金黄色" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "醉排骨是福建省福州市特色传统名菜" - ], - "title": "醉排骨的做法" - }, - { - "no": 104, - "id": "a3d4e301c3db41486decfa7298c5508b", - "name": "香干肉丝", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "猪里脊（可以买超市切好且称重好的肉丝）", - "香干", - "盐", - "生抽", - "淀粉", - "大蒜", - "青椒", - "鸡精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "香干 = 份数 * 75g", - "青椒的数量 = 份数 * 5 个", - "肉量 = 份数 * 100g", - "盐量 = 份数 * 3g", - "生抽 = 份数 * 5ml", - "淀粉 = 份数 * 5g", - "大蒜 = 份数 * 5g（大约 3 个蒜瓣）", - "鸡精 = 2g" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备工作" - }, - { - "type": "list", - "items": [ - [ - { - "type": "codespan", - "text": "肉丝" - }, - "（没有肉丝，自己切）用生抽(3ml)，生粉混合均匀待用。" - ], - [ - "将", - { - "type": "codespan", - "text": "青椒" - }, - "洗净，再用", - { - "type": "codespan", - "text": "滚刀手法" - }, - "切好备用。" - ], - [ - { - "type": "codespan", - "text": "大蒜" - }, - "横切成片，", - { - "type": "codespan", - "text": "香干" - }, - "切丝。" - ], - [ - { - "type": "codespan", - "text": "淀粉" - }, - "与水(10ml)混合，搅拌均匀。" - ] - ] - }, - { - "type": "heading", - "text": "起锅" - }, - { - "type": "list", - "items": [ - "干净锅 15ml 油，不用等油热就倒入肉丝慢慢划散，肉丝熟了，立马捞出，留油到锅里。", - "将蒜片和香干放入锅中，加入 2ml 生抽，翻炒均匀。", - "2-3 分钟，看火大小，将青椒丝放入锅中混合，翻炒。", - "1 分钟后，放入肉丝混合。", - "倒入淀粉与水的混合物勾芡，加入盐 3g，鸡精 2g，翻炒 2-3 分钟出锅。", - "成品。" - ] - }, - "注意，不同的锅具或者灶台，会影响翻炒的时间，建议，不确定是否熟了，可以试吃下。" - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "strong", - "text": "辣椒选择青椒，螺丝椒为最优解，喜欢辣的可以加入小米椒切细碎，同青椒一起加入！" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "香干肉丝的做法" - }, - { - "no": 105, - "id": "b5d305b3983a10115a489eb7fc3b2c16", - "name": "香干芹菜炒肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "豆干", - "香芹/芹菜", - "猪肉", - "大蒜", - "辣椒：青椒或者红椒都可以", - "花椒：可选", - "盐", - "鸡精：可选", - "老抽", - "蚝油", - "食用油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，此数值大约是 2 个人的量。", - "每份：", - { - "type": "list", - "items": [ - "豆干：150g", - "香芹：4 根", - "猪肉：200g", - "蒜头：2 瓣", - "辣椒：4 个", - "花椒：6 粒（不喜欢可以不放，或者放花椒水）", - "盐：5g", - "鸡精：3g", - "老抽：8ml", - "蚝油：5ml", - "食用油：10-15ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "芹菜去叶切段、切成不超过 4cm 的条状，备用", - "香干切条，宽约小拇指，备用", - "蒜头切片或者剁成蒜泥都行，备用", - "辣椒切圈或者斜切成条都行，备用", - "热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高", - "放入花椒、大蒜爆香（可以吃姜的也可以额外放入一些姜片/姜丝）", - "加入猪肉炒至变色，再加入 8ml 老抽上色翻炒均匀（有豆瓣酱的，可以放入 3ml 豆瓣酱一起翻炒）", - "加入香干翻炒均匀（大约 2 分钟）", - "加入辣椒翻炒均匀（大约 1-2 分钟）", - "加入芹菜，放入 5g 盐翻炒 1 分钟", - "加入 3g 鸡精、5ml 蚝油翻炒均匀，即可出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "如果没有买到香芹，或者用的芹菜比较粗，可以考虑焯水，放入滚水中 1 分钟捞出，冷水冲洗（保持爽脆）", - "如果买到的豆干比较硬、紧实，也可以切条后再焯水", - { - "type": "link", - "text": "香干芹菜炒肉教程", - "href": "https://www.xiachufang.com/recipe/105987156/" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "香干芹菜炒肉", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/ab64ef1e2039d64597823f14b7277812" - }, - "香干芹菜炒肉是一道非常简单的家常菜小炒，据说多吃芹菜对于高血压有很好的缓解作用，加上香干和猪肉一起翻炒，还是很美味的。一般初学者只需要 30 分钟（含配菜时间）即可完成。" - ], - "title": "香干芹菜炒肉的做法" - }, - { - "no": 106, - "id": "25b24a3e9a101f495959b9d968cf05bc", - "name": "香菇滑鸡", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "大鸡腿", - "干香菇", - "姜", - "葱", - "蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "大鸡腿 2 个", - "干香菇 5 粒", - "姜 2 片", - "葱 2 颗", - "蒜 2 瓣", - "温水(30-40 ℃) 1/2 碗", - "料酒 15ml", - "生抽 30ml", - "盐 1.5g", - "老抽 15ml", - "糖 15ml", - "香油 5ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "温水泡发干香菇", - "姜切小块，葱切段，蒜对半切小粒", - "鸡腿去骨（不去骨也可，只是略影响程序员吃饭的效率而已），切成小块", - "泡发的香菇一分为四，香菇水留着备用", - "鸡腿肉焯水 1 分钟，去除血沫和杂质", - "鸡腿肉中加料酒 15ml、生抽 15ml、盐 1.5g、老抽 15ml，抓匀", - "油温 3 成，下入鸡腿肉煸炒，等鸡腿肉金黄后盛出备用", - "锅留底油，下入葱、姜、蒜炒香，香菇入锅，大火翻匀", - [ - "等待 20 秒会有香菇香味从锅中飘出，此时下入煸炒过的鸡腿肉，下入香菇水（全部，", - { - "type": "strong", - "text": "本程序员认为的灵魂操作" - }, - "）、糖 15ml、生抽 30ml" - ], - "转中火不盖盖，咕嘟 2 分钟收浓汤汁，淋入香油 5ml，撒上葱花后即可关火、装盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "鸡腿去骨操作较复杂，本人经验可供参考：", - { - "type": "list", - "items": [ - [ - "鸡腿于案板摆正，", - { - "type": "strong", - "text": "骨头正对程序员" - }, - "，从头部划一刀至最底部，刀口要深，确保有碰到骨头" - ], - "用手扒拉肉到两边", - "用刀尖隔开骨头上沾着的肉", - "鸡腿翻面，刀紧贴骨头插入，挑断骨头与肉的连接点", - "用刀尖切断最后的粘连即可" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "香菇滑鸡", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/00fea66ff10a1e8e0d81d7fa9934e9fc" - } - ], - "title": "香菇滑鸡的做法" - }, - { - "no": 107, - "id": "9faed42d3a917ec593a123838d54c64e", - "name": "鱼香肉丝", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "里脊肉 200g", - "胡萝卜 100g", - "青椒 100g", - "木耳（干） 5g", - "生抽 10ml", - "料酒 5ml", - "蛋清 1 个", - "淀粉 10g", - "醋 15ml", - "白糖 10g", - "盐 5g", - "姜 20g", - "葱 20g", - "蒜 2 瓣", - "豆瓣酱 15g" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜仅有足够 1-2 人食用的版本。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "制作腌料和香碗汁" - }, - { - "type": "list", - "items": [ - [ - [ - "制作", - { - "type": "codespan", - "text": "腌料" - }, - "：将下列原料混合：" - ], - { - "type": "list", - "items": [ - "生抽 5ml", - "料酒 5ml", - "淀粉 5g", - "水 20ml", - "蛋清 1 个" - ] - } - ], - [ - [ - "制作", - { - "type": "codespan", - "text": "香汁" - }, - "：将下列原料混合：" - ], - { - "type": "list", - "items": [ - "生抽 5ml", - "醋 15ml", - "白糖 10 克", - "盐 1 克", - "淀粉 5g", - "水 20ml" - ] - } - ] - ] - }, - { - "type": "heading", - "text": "处理原料" - }, - { - "type": "list", - "items": [ - [ - "用", - { - "type": "codespan", - "text": "腌料" - }, - "腌制里脊肉 15-30 分钟。注意将肉抓匀。" - ], - "干木耳泡一个晚上，洗净，切成小块。", - "青椒洗净，去蒂，切成丝。", - [ - "胡萝卜洗净，切成丝，将胡萝卜丝", - { - "type": "link", - "text": "焯水", - "href": "../../tips/learn/学习焯水.md" - }, - "。" - ], - "姜、蒜切沫。", - "葱切成 5mm 的小段。" - ] - }, - { - "type": "heading", - "text": "炒熟各种材料" - }, - { - "type": "list", - "items": [ - "将锅烧热，加入 15ml 油。", - "向锅内倒入准备好的腌肉，快速滑散至变白，盛出备用。", - "将锅烧热，加入 5ml 油。", - [ - "倒入全部", - { - "type": "codespan", - "text": "葱" - }, - "、", - { - "type": "codespan", - "text": "姜" - }, - "、", - { - "type": "codespan", - "text": "蒜" - }, - "、", - { - "type": "codespan", - "text": "豆瓣酱" - }, - "。" - ], - [ - "倒入全部", - { - "type": "codespan", - "text": "胡萝卜" - }, - "，翻炒 20s 后，放入青椒和木耳，翻炒 2 分钟。" - ], - [ - "倒入", - { - "type": "codespan", - "text": "炒过的肉" - }, - "。快速翻炒均匀。注意不要炒超过 20 秒。" - ], - [ - "倒入", - { - "type": "codespan", - "text": "香汁" - }, - "。快速翻炒均匀。注意不要炒超过 15 秒。" - ], - "关火，盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "鱼香肉丝的做法" - }, - { - "no": 108, - "id": "acc70642f4c93c41f655216c0e994835", - "name": "鱼香茄子", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "肉末", - "盐", - "糖", - "味精", - "生抽", - "老抽", - "醋", - "水淀粉", - "豆瓣酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够一个人吃。", - { - "type": "list", - "items": [ - "茄子 2 根", - "肉末 20g", - "盐 3-5g", - "糖 5-10g", - "味精 5g", - "生抽 10ml", - "老抽 5ml", - "醋 10ml", - "水淀粉 100ml", - "豆瓣酱 20-30g", - "小葱、姜、蒜、小米辣 （根据自己口味）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "将茄子切成条。", - "", - [ - " ", - { - "type": "image", - "text": "bz1", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/264f4bd63f2b32c56e642258b069e857" - } - ] - ], - [ - "将肉切成肉沫，葱姜蒜切碎、小米椒切丁。", - "", - [ - " ", - { - "type": "image", - "text": "bz2", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e8b21e34a132c31105a934d5bc5eaea6" - } - ] - ], - "调鱼香汁：碗中放入盐、味精、糖、生抽、老抽、醋、水淀粉搅拌均匀。", - [ - "锅中倒入 300ml 油，开小火（小火容易掌控），等油温七成热（小火大约 40 秒，有烟冒出）放入茄子炸两分钟，当茄子边缘微黄就捞出。多出的油可以盛出以后炒菜用。", - "", - [ - " ", - { - "type": "image", - "text": "bz4", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/095e4d634ae1c3cf7afa91c2345c4332" - } - ] - ], - [ - "锅中留 15-30ml 油，倒入肉沫炒至颜色变白就盛出来。", - "", - [ - " ", - { - "type": "image", - "text": "bz5", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/33dd142bf11228d1dc81a5f3dc25630c" - } - ] - ], - [ - "锅中倒入 15-30ml 油，放入豆瓣酱、葱白、姜、蒜炒香，然后倒入肉沫翻炒均匀。", - "", - [ - " ", - { - "type": "image", - "text": "bz6", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/4950800a07b2115a4c20825b8d04de11" - } - ] - ], - [ - "加入 80-150ml 清水（水面预计茄子八成高度为准），倒入茄子、倒入料汁，爆炒入味收汁。最后放入葱翻炒均匀，就可以起锅了。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/55e8fcd8ddd996adf90818640ecd3a13" - } - ] - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "茄子看个人喜好，可以去皮，肉沫也可以多放一点。", - [ - "参考: ", - { - "type": "link", - "text": "鱼香茄子详细步骤", - "href": "https://www.zhms.cn/recipe/kbbrl.html?source=2" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "yuxiangqiezi", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/8c54688d11dd6d510ef5d33be4c40263" - }, - "这个菜真的超级下饭，当个干饭王吧。" - ], - "title": "鱼香茄子的做法" - }, - { - "no": 109, - "id": "8009ca8acd8f73c62c2f7e8bcea4c63b", - "name": "麻辣香锅", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "青菜（油菜、油麦菜、菠菜）", - "无骨肉（猪肉、牛肉、鸡肉、鱼丸、火腿肠）", - "干豆腐", - "北京麻辣方便面", - "干辣椒" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "此数值大约是 3 个人的量。", - { - "type": "list", - "items": [ - "青菜共需 455 克，其中油菜、油麦菜、菠菜的比例按自己喜好分配即可", - "无骨肉共需 430 克，其中猪肉、牛肉、鸡肉、鱼丸、火腿肠的比例按自己喜好分配即可", - "干豆腐 152 克", - "北京麻辣方便面 1 袋", - "干辣椒 5 克", - "麻辣香锅调料 110 克" - ] - }, - "以上内容中，青菜、无骨肉、干豆腐、北京麻辣方便面的配比为推荐配比，如果有自己喜欢的食材，可以按喜好重新分配比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "烧开一锅水（水量能没过第 2-4 步中的食材即可）。", - "在开水中放入青菜，焯 5 分钟后盛出备用。", - "在开水中放入无骨肉，焯 4 分钟后盛出备用。", - "在开水中放入北京麻辣方便面，煮 2 分钟后盛出备用。", - "倒出开水，擦干锅具，放入 105 克食用油，大火加热 30 秒。", - "放入麻辣香锅调料，翻炒 20 秒。", - "放入干辣椒，翻炒 10 秒。", - "放入焯过的青菜，改中火，翻炒 3 分钟。", - "放入焯过的无骨肉，翻炒 3 分钟。", - "放入煮过的北京麻辣方便面，用筷子翻动 1 分钟。", - "关火，出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "关于火候的说明：", - { - "type": "list", - "items": [ - "大火通常温度在 240 摄氏度，以电磁炉为例，输入功率大约 2 千瓦。", - "中火通常温度在 120 摄氏度，以电磁炉为例，输入功率大约 1.4 千瓦。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "麻辣香锅的做法" - }, - { - "no": 110, - "id": "5c969db6184fa1066c38af97c4351029", - "name": "黄焖鸡", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡腿", - "香菇（干香菇最佳）", - "青椒", - "生姜片", - "干辣椒", - "盐", - "料酒", - "白胡椒粉", - "白糖", - "酱油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "鸡腿 = 两只", - "香菇（干香菇最佳）= 5 朵", - "青椒 = 两个", - "生姜片 = 两片", - "干辣椒 = 5，6 个", - "盐 = 10g", - "料酒 = 10ml", - "白胡椒粉 = 5g", - "白糖 = 5g", - "酱油 = 5ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "鸡腿洗净，剁成", - { - "type": "strong", - "text": "4cm" - }, - "大小的块" - ], - [ - "生姜切片、干辣椒切成", - { - "type": "strong", - "text": "小圈" - } - ], - [ - "香菇切片，青椒切成细长的", - { - "type": "strong", - "text": "马蹄状" - } - ], - "炒糖色：锅里倒入底油，冷油时放入白糖", - "小火慢慢加热，待油温逐渐升高，白糖开始融化并变成较深的棕色（期间要不断搅拌，防止糊锅）", - "迅速倒入鸡块，转大火，快速翻炒！烹入料酒，继续翻炒片刻", - "将生姜片和干辣椒倒入", - "放入酱油，炒匀", - "倒入清水，以能淹住鸡肉为准", - "倒入香菇片，白胡椒粉，盐", - [ - "翻炒均匀后，盖上锅盖焖煮，转中小火", - { - "type": "strong", - "text": "15——20分钟" - }, - "，有条件可以转至砂锅" - ], - "待鸡肉软烂，汤汁浓稠后（汤汁不要收的太干），最后放入青椒", - "放入味精，兜炒均匀后，关火！青椒基本断生即可，不要炒时间久了，" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "黄焖鸡是一道十分下饭的美食，食材平平无奇又十分容易烹制，一学就会。" - ], - "title": "黄焖鸡的做法" - }, - { - "no": 111, - "id": "0cc027f236ea06537890cebc8c932e54", - "name": "黄瓜炒肉", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "黄瓜", - "猪瘦肉", - "食用油", - "生抽", - "盐", - "蒜", - "小米辣" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "黄瓜 = 100 克 * 份数", - "猪肉 = 50 克 * 份数", - "油量 = 50 克 * 份数", - "盐量 = 10 克 * 份数", - "酱油 = 5 克 * 份数", - "蒜瓣 = 2 瓣 * 份数", - "小米辣 = 1 根 * 份数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将猪瘦肉切片，放入碗中，倒入食用油 10 克，生抽，搅拌均匀，腌制 10 分钟", - "将黄瓜切去 5 厘米的头尾，剩余部分斜着切成 0.5 厘米的薄片", - "将黄瓜倒入碗中，撒上盐 8 克，搅拌均匀，腌制 5 分钟", - "将蒜瓣去皮，压扁，切成蒜末备用", - "将小米辣去丁切分成均匀 0.5 厘米的段状", - "热锅，倒油 40 克，等油温到冒烟，放入蒜蓉小米辣翻炒 5 次", - "放入腌制好的猪瘦肉，翻炒至肉熟变色", - "放入黄瓜，加入盐 2 克，翻炒均匀半分钟，出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "黄瓜炒肉的做法" - }, - { - "no": 112, - "id": "7ba0ac6990b1b1efc78b8dd6c0803c3c", - "name": "黑椒牛柳", - "category": "meat_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "牛肉（可以用牛里脊肉或者牛排肉）", - "洋葱", - "菜椒（红/黄椒）", - "淀粉", - "黑胡椒（粉）", - "黑椒（腌料）", - "盐", - "花生油" - ] - }, - "注：粉与腌料可相互替代，具体用量请参照您购买的食品包装上的说明。", - "建议使用不粘锅。" - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 2-3 个人食用", - "总量：", - { - "type": "list", - "items": [ - "牛肉量 = 份数 * 100 克 （视就餐者胃容量和锅容量酌情增减）", - "洋葱量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）", - "菜椒量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）", - "盐量 = 份数 * 1 克", - "淀粉 = 份数 * 3 克", - "黑椒腌料 = 参照所购商品的说明按比例腌制", - "黑胡椒粉 = 份数 * 1 克（实际上是随便撒）", - "花生油 = 份数 * 10ml （实际上油量是依据菜量变动的，如对牛肉的量有增减请按对应比例变动）" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将牛肉切条，长度最好控制在 8 厘米以下，厚度约 5-10 毫米，宽度约 1 厘米（要求不严格）", - "利用腌料腌制牛肉，混合均匀后静置，用量与时间请参照商品说明，可以延长不能缩短。", - "如果使用液态腌料，可以在腌制结束前三分钟撒一层黑胡椒粉，然后再加入淀粉，再次混合均匀后静置 20 分钟。", - "开火，热锅，加入花生油。", - "当能看到锅里的油冒出一丝烟时，放入牛肉，翻炒。", - "开中火偏大，翻炒 2 分钟至牛肉外表变色（即不出现明显血色，有血色部分说明翻炒不到位）（此处应小心油滴溅射）。", - "放入洋葱和菜椒，翻炒 2 分钟。", - "加入盐，再次撒一份黑胡椒粉，翻炒 30 秒，搅拌均匀。", - "观察洋葱已经变软即可关火，出锅，盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "黑椒牛柳成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/cf38784f8d0c78ab9270a6465e75a432" - }, - "黑椒牛柳是一道简单易做的菜。蔬菜与肉类均衡，富含蛋白质，口味适合大多数人。一般初学者只需要 1 小时以内即可完成。" - ], - "title": "黑椒牛柳的做法" - }, - { - "no": 113, - "id": "ec1557fea0b95f864d607b8b49f6b536", - "name": "凉皮", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "凉皮、面筋", - "盐、鸡精、蚝油、生抽、老抽、香油、香醋、芝麻酱（原味芝麻酱最佳）", - "黄瓜、大蒜、绿豆芽", - "盆、碗、盘子、蒜臼" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "凉皮用量为 300 g/人 向下取整。", - "芝麻酱的用量为 30 g/人 向下取整。", - "黄瓜 100g/人、绿豆芽 50g/人。" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备工作" - }, - { - "type": "list", - "items": [ - "锅中加入 500ml 水。煮沸。", - "将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。", - "黄瓜切丝放入盘中备用", - "将 10g 蒜瓣剥皮、放入蒜臼中加入 1g 盐。锤成蒜泥，加入 10g 自来水。放置备用。", - "注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。", - "注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。" - ] - }, - { - "type": "heading", - "text": "盐水调配" - }, - { - "type": "list", - "items": [ - "准备小碗，加入 3g 盐、2g 鸡精、5g 生抽、1g 老抽、1g 香油、2g 蚝油、香醋 5g、（盐、香醋均可根据个人口味酌量添加，以上数据只是大众口味）。", - "以上调料加入 25-35g 温水（据个人咸淡程度），使用筷子将其拌匀、溶解。静置一旁冷却。" - ] - }, - { - "type": "heading", - "text": "芝麻酱调配" - }, - { - "type": "list", - "items": [ - "注：以下计量均为一人份，如果有 n 人，请自觉将计量乘以 n", - "拿出小碗，将准备好的芝麻酱放入其中。", - "加入 4g 盐、3g 鸡精、5g 生抽、1g 老抽、3g 蚝油。", - "使用筷子将其调料与芝麻酱拌匀。", - "加入 10g 清水将其拌匀。", - "上一步骤重复 2、3 次（次数根据个人对芝麻酱的浓稠程度而定）。" - ] - }, - { - "type": "heading", - "text": "最终步骤" - }, - { - "type": "list", - "items": [ - "拿出之前准备好的小盆，加入之前准备好的凉皮。", - "倒入盐水，使用筷子将其拌匀。随之盛入小碗（盐水一并倒入碗中）。", - "豆芽放置凉皮上、面筋随后放上。", - "将调配好的芝麻酱从面筋上方倒下。", - "撒上黄瓜丝。", - "如有喜爱可以加入辣椒油。", - "色香味俱全的家常凉皮出炉！" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "凉皮的做法" - }, - { - "no": 114, - "id": "29fdff1380a859c2bace92ef29a69bd7", - "name": "半成品意面", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "1 袋 半成品意大利面（推荐品牌圃美多）", - "50 ml 清水", - "平底锅 || 微波炉" - ] - }, - "不同类型的意面烧制时长有所不同，这里是意大利直面的标准。\n" - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "2 人 1 顿 520g（以半成品为准）" - ] - }, - "使用上述条件，按需求（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。\n" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "方法一 - 平底锅" - }, - { - "type": "list", - "items": [ - "热锅", - "将 50 ml 清水倒入平底锅", - "将面条放入，炒 1 分钟", - "将酱料倒入，翻炒 1 分钟", - "装盘即可" - ] - }, - { - "type": "heading", - "text": "方法二 - 微波炉" - }, - { - "type": "list", - "items": [ - "将面条放入「可用于微波炉加热」的盘子中", - "将附带的酱料倒在面条上", - "倒入 50 ml 清水", - "700W 加热 2 分钟", - "取出拌匀即可" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "传统意大利面非常长。20 世纪下半叶开始流行短的意大利粉，典型长度 25–30 cm。", - "“Spaghettoni”是较厚的意大利粉。“Spaghettini”较细的意大利面。“capellini”是更细版的意大利面。", - "一个不可见，且不可感知的“飞行着的意大利面条怪物”在“一次严重的酗酒后”，创造了整个宇宙。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "意大利面🍝和中国面条口感上的区别主要是因为它是由小麦品种中最硬质的杜兰(durum)磨粉制成的。" - ], - "title": "半成品意面的做法" - }, - { - "no": 115, - "id": "73ce817ab8d4f4986d93334457664325", - "name": "懒人蛋挞", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "需要烤箱 1 个（有上下火功能的最佳，也可以没有）", - "隔热手套 1 双", - "网购蛋挞液 1 盒，蛋挞皮 1 盒（附近的大超市也可以，比如家乐福、沃尔玛等等）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "蛋挞皮 1 个", - "蛋挞液约 10ml，到达挞皮的 4/5 最佳" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "烤箱 200 度，预热 10 分钟", - "在烤盘上放上蛋挞皮，蛋挞皮中倒入蛋挞液约 10ml，具体分量需要看蛋挞皮大小，通常倒入 4/5 即可", - "将烤盘放入烤箱内，上下火 190 度，烤 20 - 35 分。如果想快速烤出蛋挞液上的焦褐斑点，需要上火更高一些，通常是 200 - 210 度", - "蛋挞液烤出焦褐斑点，蛋挞皮完全蓬松冒油即可" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作时，可以根据焦褐斑大小适当调整时间，如果需要", - "可以在蛋挞中加 10g 碎芝士，就是一道芝士蛋挞啦~" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "蛋挞成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/8e306f3bb0b14aaab8545381e4c495c6" - }, - "蛋挞是一道常见的可口甜品，通常而言制作蛋挞是需要调和蛋挞液和制作蛋挞皮的，这个过程比较复杂和耗时，但是网购半成品恰恰解决解决以上的难题，初学者只需大约 40 分就可以完成。从今往后只要家里有烤箱，就可以化身烘焙达人，帮家人烤蛋挞！" - ], - "title": "懒人蛋挞的做法" - }, - { - "no": 116, - "id": "fa3387bc930599510db4f83c4653d802", - "name": "炸薯条", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "1 袋半成品薯条（推荐品牌麦肯）", - "1 个空气炸锅（喜欢脆的切忌小牌子）" - ] - }, - "注意，使用的烹饪工具不同炸薯条可能有不同的做法，这里仅介绍使用「空气炸锅」的做法。\n" - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "作为主食，1 人 1 顿 400g（以半成品为准）", - "作为小食，1 人 1 顿 1/4 主食质量+-50g" - ] - }, - "使用上述条件，按需求量（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。\n" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "开封薯条" - }, - { - "type": "list", - "items": [ - "开封大分量半成品薯条注意开口要小，可以有效减少长久储藏下薯条表面结霜。" - ] - }, - { - "type": "heading", - "text": "预热空气炸锅" - }, - { - "type": "list", - "items": [ - "插电，200℃预热 5 分钟。", - "预热的目的是为了。", - "注意，预热完再拿出薯条，不应等薯条软化后再炸制。" - ] - }, - { - "type": "heading", - "text": "炸薯条" - }, - { - "type": "list", - "items": [ - "取出薯条放入空气炸锅，200℃20 分钟。", - "取出薯条的时候注意半成品薯条已经有油，所以要异步去做客户端内刀斯林的话需要使用夹持工具。", - "5~10 分钟时可以拿出锅体晃动使薯条受热均匀也防止粘连。" - ] - }, - { - "type": "heading", - "text": "脆化（可选项）" - }, - { - "type": "list", - "items": [ - "10 分钟~15 分钟时，拿出锅体，往已经干了的薯条表面喷 1 层面积为薯条表面积 2/3 的油。" - ] - }, - { - "type": "heading", - "text": "取出&装盘" - }, - { - "type": "list", - "items": [ - "喜欢脆薯条的，取出后拿着锅体跳舞让空气经过薯条表面后装盘；喜欢软薯条的直接装盘。配合蘸酱或浇上酱汁更佳。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "番茄酱、蛋黄酱、蜂蜜芥末酱、", - { - "type": "link", - "text": "蒜香酱油", - "href": "../../condiment/蒜香酱油.md" - }, - "……炸薯条的晋级之路在于对酱料及酱料组合的探究。" - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "炸薯条", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/75a5d21813cc4b9355adba6324f9f000" - }, - "薯条🍟是一种土豆🥔||马铃薯🥔||洋芋🥔切成条状之后再油炸而成的快餐食物（在有的国家可能不算快餐），非常适合。相较于油炸，空气炸锅可能会更加易于避免崩溃和实现异步非阻塞。相较于自己动手切土豆再洗去淀粉并喷上油，使用半成品薯条可能会显著减少热量摄入前的热量消耗，四舍五入就是会显著减少热量摄入~~前的热量消耗~~。" - ], - "title": "炸薯条的做法" - }, - { - "no": 117, - "id": "da45cd2b16513d5dd43c8cbda0b5af53", - "name": "牛油火锅底料", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "牛油 4500 g", - "（色拉油 || 菜籽油） 1000 ml", - "纯猪油 500 g", - "豆瓣（郫县） 1000 g", - "糍粑辣椒 3000 g", - "老姜（切片） 250 g", - "大葱（切段） 100 g", - "洋葱（切丝） 100 g", - "大蒜（切片） 200 g", - "豆鼓（剁碎）（永川） 10 g", - "豆母子 140 g", - "红花椒 150 g", - [ - "老油 ? ", - { - "type": "link", - "text": "颗粒香料 100 g", - "href": "#颗粒香料" - }, - " : ", - { - "type": "link", - "text": "整形香料 150 g", - "href": "#整形香料" - }, - " 【三元运算符】" - ], - "麦芽粉（肉香） 12.5 g", - "白酒(52%VOL) 150 ml", - "老油 ?? 干辣椒面 15 g" - ] - }, - { - "type": "heading", - "text": "香料" - }, - { - "type": "list", - "items": [ - "山奈 5 g", - "八角 10 g", - "草果 10 g", - "肉桂 10 g", - "丁香 5 g", - "小茴香 10 g", - "白芷 10 g", - "荜拨 5 g", - "香草 10 g", - "香果 10 g", - "山楂 10 g", - "陈皮 5 g", - "香茅 10 g", - "砂仁 10 g", - "白蔻 10 g", - "香叶 10 g" - ] - }, - { - "type": "heading", - "text": "**颗粒香料**" - }, - "以上配料放入粉碎机打碎至大约 4 mm 颗粒备用。", - { - "type": "heading", - "text": "**整形香料**" - }, - "以上配料洗净备用。", - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "粉碎机" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - [ - "每份", - { - "type": "link", - "text": "原料", - "href": "#原料" - }, - "可制作 7.5 kg 火锅底料/火锅老油" - ] - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "锅置旺火（大火）放入牛油烧至 八成热(240±10°C) 时放入 ", - { - "type": "codespan", - "text": "老姜、大葱、洋葱、大蒜 (各100g)" - }, - "，炸干（吸尽异味（牛油腥味））后捞出扔掉。" - ], - [ - "放入 ", - { - "type": "codespan", - "text": "(色拉油 || 菜籽油)、纯猪油" - }, - "，等待锅中油温下降到 五成热(150±10°C) 时放入 ", - { - "type": "codespan", - "text": "糍粑辣椒" - }, - " 持续翻炒 5-8 分钟。" - ], - [ - "放入 ", - { - "type": "codespan", - "text": "豆瓣" - }, - " 炒散，转用 ", - { - "type": "strong", - "text": "中小火" - }, - " 慢炒至料渣略发白翻砂（发出沙沙声）。" - ], - [ - "油在外观呈现樱桃红时放入 ", - { - "type": "codespan", - "text": "姜片(150g)、大蒜(100g)" - }, - " 炒香，大约 15 秒。" - ], - [ - "放入 ", - { - "type": "codespan", - "text": "豆鼓、豆母子" - }, - " 炒香，放入 ", - { - "type": "codespan", - "text": "红花椒、小茴香" - }, - " 炒香。" - ], - "（老油） 此刻放入 颗粒香料", - [ - "放入 ", - { - "type": "codespan", - "text": "麦芽粉" - }, - " 炒散，放入 ", - { - "type": "codespan", - "text": "白酒" - }, - " 炒散。" - ] - ] - }, - { - "type": "heading", - "text": "作为底料" - }, - { - "type": "list", - "items": [ - "起锅装入容器中，静置于温度低的环境(10-20) 5 天后再使用效果最佳。" - ] - }, - { - "type": "heading", - "text": "作为老油" - }, - { - "type": "list", - "items": [ - [ - "起锅装入容器中放入 ", - { - "type": "codespan", - "text": "干辣椒面" - }, - " 搅匀置放 24 小时，等待制作 ", - { - "type": "strong", - "text": "老油" - }, - "。" - ], - "将底料倒入锅中，加入 3/5 的开水用大火烧开 （底料:2/5 开水:3/5）。", - "烧开后表面会出现泡沫，将泡沫撇净。", - [ - "转用 ", - { - "type": "strong", - "text": "中小火" - }, - " 慢熬出味（约 25-30 分钟），过滤去渣。" - ], - [ - "等待容器中 ", - { - "type": "strong", - "text": "油水分离" - }, - " 后，将表面的 ", - { - "type": "strong", - "text": "油" - }, - " 撇净（将油打出来） 装入另外的容器。" - ], - [ - "将上一步所 ", - { - "type": "strong", - "text": "撇" - }, - " 出来的 ", - { - "type": "strong", - "text": "油" - }, - " 重新倒入 ", - { - "type": "strong", - "text": "净锅" - }, - " 中，直至 ", - { - "type": "strong", - "text": "炼干" - }, - " 油中水分起锅装入容器即为 ", - { - "type": "strong", - "text": "火锅老油" - }, - "。" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - { - "type": "strong", - "text": "警告：操作时请擦干手上水滴！以免水进入油锅中发生爆炸！造成严重烧伤！" - } - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "重庆火锅又称毛肚火锅或麻辣火锅，是中国传统饮食方式之一。", - "其起源于明末清初的重庆嘉陵江畔，该菜式也是朝天门等码头船工纤夫的粗放餐饮方式。", - "其主要原料是牛毛肚、猪黄喉、鸭肠、牛血旺等。", - "一般初学者只需要 1 小时即可完成。" - ], - "title": "牛油火锅底料的做法" - }, - { - "no": 118, - "id": "d0314b5b90a49a818a3609641cf843c1", - "name": "速冻水饺", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "未过期的一袋速冻水饺" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "一般一个人可以食用 7～10 个水饺", - "一个水饺约需要本身体积两倍的水（饺子倒入锅内时，水的高度应一至两倍于饺子的高度，即饺子高度为 1，水高度则为 1~2）" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "中火，将水倒入锅中，静候水煮沸。", - "将饺子倒入锅中。", - "倒入锅前可以适当用水过一下。", - "倒入饺子后，可以用炒菜勺子或铲子搅水，但要注意不要铲到饺子上，以避免粘锅上撕破皮或互相粘连造成粘连处夹生。", - [ - "频率不需要太高，平均每 ", - { - "type": "codespan", - "text": "30" - }, - " 秒摇 ", - { - "type": "codespan", - "text": "3" - }, - " 秒，饺子浮起后不需要再做此步。" - ], - "饺子浮起及水再次煮沸后，用炒菜勺子盛起一个饺子观察，如果面皮有夹生可用炒菜勺子舀入 80ml 凉水，将水降温，然后继续煮至沸腾，此间重复此观察、搅拌操作，最多加两次水就能全熟。", - "所有饺子浮起后（下饺子后约 8 分钟）用铲子或漏勺把饺子铲入盘或碗中，装盘后即可食用。", - "吃完饺子后，等锅内水温降低，将水倒掉并用洗洁精及时刷锅，不然过段时间锅内煮过的面粉会在锅壁形成黏糊糊的物质。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜存在一些补充做法，包括但不限于：", - "额外添加下列材料：", - { - "type": "list", - "items": [ - "黑醋 10ml", - "姜 一小块 50 克", - "香油 2 滴", - "大蒜/蒜泥 3 瓣/人\n", - "考虑搭配黑醋食用。建议用量：10-20ml。", - "考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。", - "考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。", - "考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "饺子是一种源自中国的一种以面皮包馅、形如半月或元宝形的食物。饺子是在农历新年和冬至等节日的重要食品。通常由碎肉和蔬菜馅料包裹成一片薄生面团后包好密封。而饺子的缺点在于难以制作。不妨选择购买速冻水饺来快速在家里吃上热气腾腾的饺子。" - ], - "title": "速冻水饺的做法" - }, - { - "no": 119, - "id": "4adaa59fa79cc8724f582299118f69b8", - "name": "速冻汤圆", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "速冻汤圆", - "微波炉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "速冻汤圆：11 个。数量取决于碗的大小。保证放入的汤圆最高不超过碗高度 - 5mm。" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "取出速冻汤圆，放入碗中。", - "倒入开水，直至浸没汤圆。", - "微波炉高火 4 分钟。", - "假如汤圆均已吸水膨胀，则已熟。", - "如果没熟，再加热 1 分钟。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "注意先加汤圆再加热水，不要颠倒，不然汤圆倒入热水可能会溅出烫伤。以及无法控制水面高度可能溢出。", - "假如微波炉里碗太烫无法取出，可以用毛巾，或者某些微波炉可以连托盘一起取出。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "速冻汤圆", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/cd03c9eb7a5084a14255b15ed1aa9350" - }, - "速冻汤圆是一道简单易做的菜。一般初学者只需要 6 分钟即可完成。" - ], - "title": "速冻汤圆的做法" - }, - { - "no": 120, - "id": "32dfec80e786af6ef5015e82b2d3c9f2", - "name": "速冻馄饨", - "category": "semi-finished", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "未过期的一袋速冻馄饨（自带调味料包更佳）", - "电饭煲（推荐品牌小米智能电饭煲）", - "盐（速冻馄饨无调味料包时）", - "鸡精（速冻馄饨无调味料包时）", - "胡椒粉（速冻馄饨无调味料包时）", - "香油（速冻馄饨无调味料包时）", - "香菜 1 根（可选）" - ] - }, - "注意，使用的烹饪工具不同速冻馄饨可能有不同的做法，这里仅介绍使用「电饭煲」的做法。\n" - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "一般一个人一顿可以食用 12～20 个馄饨", - "当所有馄饨放入电饭煲中时，能刚好没过所有馄饨的水乘以 2~3 倍的水量（一人食用的馄饨约需要 600ml 水量）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "烧开水" - }, - { - "type": "list", - "items": [ - "将水倒入电饭煲中，按炖或煮的模式运行 35 分钟，此时揭开电饭煲应看到水为沸腾状态。" - ] - }, - { - "type": "heading", - "text": "下馄饨" - }, - { - "type": "list", - "items": [ - "将速冻馄饨小心放入水中，注意不要烫伤。", - "放入电饭煲前可以适当用水过一下。", - "如果馄饨有调料包，此时可一并加入水中。" - ] - }, - { - "type": "heading", - "text": "煮馄饨" - }, - { - "type": "list", - "items": [ - "盖上电饭煲，按同样炖或煮的模式运行 20 分钟。" - ] - }, - { - "type": "heading", - "text": "盛馄饨" - }, - { - "type": "list", - "items": [ - "将所有馄饨连同能没过所有馄饨的水一同盛入碗中。", - "如果此前没有加入调料包，此时可按自身口味轻重加入盐、鸡精、胡椒粉、香油调味。", - "也可撒上 5~8 片香菜叶佐味（仅适用于对香菜味道不敏感的人）。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "出锅后也可以加入水煮荷包蛋（", - { - "type": "link", - "text": "太阳蛋", - "href": "../../dishes/breakfast/太阳蛋.md" - }, - "）一起食用。" - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - "馄饨是一种起源于中国的一种民间传统面食，", - { - "type": "link", - "text": "饺子", - "href": "./速冻水饺.md" - }, - "由其分化而出，有皮薄馅嫩、汤清味鲜的特点。" - ] - ], - "title": "速冻馄饨的做法" - }, - { - "no": 121, - "id": "b10509cc5cbf8d4f1a44dd9abccacea6", - "name": "勾芡香菇汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "香菇", - "香葱", - "食用油", - "食用盐", - "鸡精", - "生粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鲜香菇 2 朵", - "香葱 0.5 根", - "鸡精 3 g", - "食用油 10 ml", - "食用盐 3 g", - "开水 350 ml", - "生粉 10 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "香菇切片（每片厚度 0.5-1 cm,厚点相对薄点更有嚼劲），放入大碗中，倒入 2g 食用盐 浸泡 15 分钟", - "生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）", - "倒掉碗中的盐水，适当去掉香菇本身的水分（方便下一步煎炸）【可选】", - "小火，倒入油，待油开始冒小泡（小火 30s ，看每个锅的功率），倒入香菇，每面煎 10s 【可选】", - "倒入开水 300ml ，调中火再煮 3-5 分钟", - "倒入水淀粉，适当搅拌锅中汤汁后，加入 3g 盐、3 g ，最后撒上葱花出锅" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/7b09f064017dc12709105db0534ba16a" - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/06595726809ddef8b7f6518bc69c7502" - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/473be697ffaabe53a8f65bdc7efcf767" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "鲜香菇除了拿来和肉炒外，其实拿来做浓浓的勾芡汤也是非常可口的。" - ], - "title": "勾芡香菇汤的做法" - }, - { - "no": 122, - "id": "4bf358b219717d079643026e4a4cac0d", - "name": "小米粥", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "小米", - "水（山泉水最佳）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "小米 100 克", - "水（山泉水最佳） 2000 克" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "小米 100 克，放入碗中，用水轻淘一遍（用手搅拌一下，将水倒掉，只是去掉外面的浮灰，不可搓洗！！！）", - "水烧开，务必烧开！！！", - "水烧开沸腾时，将小米倒入锅内。（很容易被忽视的一个很重要的环节）", - "搅拌使得小米不会粘连锅底，继续用大火熬 6-10 分钟，注意用中间穿插搅拌几次。", - "改中火、文火熬 15-20 分钟，锅盖要错开一条缝，千万不能让小米油溜掉哟，中间继续搅拌几次，不要糊锅底" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "这是普通锅熬制（只需 30-35 分钟即可出锅）,味道最佳。高压锅和电饭锅省事，不过效果下降，水量要适当减少，一般 100 克小米+1800 克水", - "小米只需用水去除浮灰，千万不可过分淘，会损失掉小米油的", - "千万记住小米需要在水开的时候下锅", - "不喜欢放碱，更喜欢原汁原味的小米香" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "小米含有多种维生素、氨基酸、脂肪和碳水化合物，营养价值较高，每 100 克小米含蛋白质 9.7 克、脂肪 3.5 克，都不低于稻、麦。", - "一般粮食中不含有的胡萝卜素，而小米每 100 克含量 0.12 毫克，维生素 B1 的含量位居所有粮食之首。", - "小米含糖也很高，每 100 克含糖 72.8 克，产热量比大米高许多。另外，小米也富含维生素 B1,B2 等" - ], - "title": "小米粥的做法" - }, - { - "no": 123, - "id": "70b138afa819454296450a1be54223be", - "name": "昂刺鱼豆腐汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "昂刺鱼或者沙光鱼", - "豆腐", - "香葱", - "姜", - "食用油", - "料酒", - "食用盐", - "胡椒粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "昂刺鱼或者沙光鱼 一条", - "豆腐 100 g", - "香葱 一根", - "姜 一块", - "胡椒粉 3-5 g", - "食用油 15 ml", - "食用盐 10-15 g", - "开水 1L" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鱼处理好后洗净，（特别注意肚内的血丝、不洗干净会有腥味），放入大碗中，倒入料酒、10g 姜片、5g 盐，腌制 15 分钟", - "豆腐切块，放入凉水浸泡 5 分钟，捞出备用", - "煎鱼前，先用生姜片擦一下锅防止粘锅，倒入油（油量为 15ml * 鱼的条数 ），烧热后放入鱼煎 2~3 分钟，期间需要晃动一下鱼，防止粘底，且需要翻一次身", - "待鱼全部煎好之后，倒入开水、5ml 料酒、姜片，小火转至大火，盖上锅盖、大火煮 10 分钟（水要稍微多一些，后面会蒸发掉一些）", - "见汤变白后倒入准备好的豆腐，调中火再煮 5 分钟，加入 10g 盐、3g 胡椒粉调味，最后撒上葱花出锅" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/191867071d6ba42776f8ddd63980d92f" - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6025ba20efc263df6b9082b6613b0a3a" - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6efb3a45b5c47e2dcbfa9647f110705f" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "昂刺鱼/沙光鱼 豆腐汤 刺少 肉嫩 营养丰盛、适合任何年龄的小伙伴" - ], - "title": "昂刺鱼豆腐汤的做法" - }, - { - "no": 124, - "id": "43a1d1c9d996dbdb32695fe8b6461e77", - "name": "生汆丸子汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "丸子肉配料" - }, - { - "type": "list", - "items": [ - "前腿肉", - "盐", - "胡椒粉", - "葱姜花椒水", - "一个鸡蛋的鸡蛋清", - "土豆淀粉", - "熟豆油" - ] - }, - { - "type": "heading", - "text": "丸子汤配料" - }, - { - "type": "list", - "items": [ - "木耳", - "黄花", - "小香葱", - "泡好的粉丝（放碗底）", - "盐", - "鸡粉", - "胡椒粉", - "香油", - "香菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "盐量 = 猪肉斤数 * 6 克", - "胡椒粉量 = 猪肉斤数 * 2 克", - "土豆淀粉 = 多少人的用量 * 40 克，本教程以一人用量算" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "剁肉" - }, - { - "type": "list", - "items": [ - "肉改刀切开，肥瘦三七分", - "上刀剁一剁，用刀背砸一砸，把肉筋打开打松疏", - "剁一剁，砸一砸，剁成肉末，要想好吃得自己剁，机器打的太黏糊了" - ] - }, - { - "type": "heading", - "text": "调味" - }, - { - "type": "list", - "items": [ - "每斤肉，6 克盐，1 克胡椒粉", - "上手抓匀", - "葱姜花椒水分次加，边加边搅，用手揉匀，让肉吸饱水。每斤肉末 80 克葱姜花椒水", - "放入鸡蛋清，继续顺着一个方向搅", - "加入 40 克土豆淀粉，搅匀", - "加入熟豆油，这是为了保持其嫩滑弹的状态" - ] - }, - { - "type": "heading", - "text": "汆丸子" - }, - { - "type": "list", - "items": [ - "起锅烧水，烧开，改小火，似开非开的样子", - "上手，挤丸子，", - "全部漂起来，用小火煮 1 分钟" - ] - }, - { - "type": "heading", - "text": "制作丸子汤" - }, - { - "type": "list", - "items": [ - "粉丝放碗底", - "加木耳，黄花，小香葱并用盐、胡椒粉、鸡粉打底调味", - "连汤带丸子冲如碗中", - "淋 3-5 滴香油", - "加一小颗香菜" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - [ - "参考来自：", - { - "type": "link", - "text": "生汆丸子汤，吃的就是一个鲜、嫩、弹，学会打丸子的这些技巧，这碗汤才地道", - "href": "https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click" - } - ], - { - "type": "list", - "items": [ - "辣椒油可以根据口味放" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "生汆丸子汤，吃的就是一个鲜、嫩、弹。" - ], - "title": "生汆丸子汤的做法" - }, - { - "no": 125, - "id": "1fde5ebc465aaa5ded7d9168f916c7cb", - "name": "皮蛋瘦肉粥", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "饮用水", - "皮蛋（松花蛋）", - "瘦肉", - "大米", - "小葱", - "香菜", - "生菜", - "生姜", - "酱油", - "蚝油", - "盐", - "胡椒粉", - "食用油", - "电饭锅", - "小碗若干" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "计量和处理食材时有条件带上一次性手套，生蔬食材建议提前洗净放置一旁", - { - "type": "list", - "items": [ - "饮用水 1 升", - "皮蛋 2 颗", - "瘦肉 100g", - "大米 0.5 杯", - "小葱 1 棵", - "香菜 1 棵", - "生菜 4 叶", - "生姜 1 拇指块", - "酱油 5 ml", - "蚝油 5 ml", - "盐 2g", - "胡椒粉 1g", - "食用油 10ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "主料" - }, - { - "type": "list", - "items": [ - "大米 - 洗净 - 放入电饭锅内胆 - 加入 1 升 饮用水", - "瘦肉 - 洗净 - 简易晾去水分 - 加入 10ml 食用油 - 揉搓均匀 - 放入电饭锅内胆", - "皮蛋 - 去壳 - 洗净 - 对半切开 - 分离蛋白蛋黄 - 蛋白简单切碎块 - 蛋黄揉碎 - 放入电饭锅内胆", - "生姜 - 洗净 - 削皮 - 去除枯黄枯黑无法食用部分 - 切丝 - 放入电饭锅内胆" - ] - }, - { - "type": "heading", - "text": "配料" - }, - { - "type": "list", - "items": [ - "小葱 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用", - "香菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用", - "生菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用" - ] - }, - { - "type": "heading", - "text": "酱料" - }, - { - "type": "list", - "items": [ - "酱油 + 蚝油 + 盐 + 胡椒粉 - 搅拌均匀 - 放入小碗备用" - ] - }, - { - "type": "heading", - "text": "烹饪过程" - }, - { - "type": "list", - "items": [ - "主料 - 使用电饭锅煮粥模式煮熟", - "配料 - 待主料煮熟后，生菜单独过一次热水，并与其余配料一同开盖加入主料中搅拌均匀", - "酱料 - 待主料煮熟后，与其余配料一同开盖加入主料中搅拌均匀" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "作为早餐时可提前一夜准备好主料，保温模式到第二天早餐，再添加配料和酱料" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "皮蛋瘦肉粥的做法" - }, - { - "no": 126, - "id": "7a70db6a5062623c947e22b21fb639ab", - "name": "米粥", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "米", - "水", - "植物油（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "一般一个人可以食用 60ml-110ml 的米。", - "水的体积是米饭的体积的 9-12 倍。", - "一碗容量是 500ml。", - "中断大火加热的最晚时间 T1：1.5 分钟/500ml * 水体积", - "米粥能够食用的最早时间 Tr：10 分钟/500ml * 水体积", - "油的质量 Mo：生米体积 / 10", - "冷藏时间 Tc = 生米体积 /10 ml/分钟。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "（可选）将 Mo ml 的油与洗净的米混合，", - { - "type": "em", - "text": "尽量确保完全混合，即每粒米上至少都沾上少量油" - } - ], - "（可选）将 米-油混合物品冷藏保存，冷藏时间 Tc。", - "将米和水加入锅中。", - "开大火，加热到 T1。", - [ - "在 T1 之前将火关小。", - { - "type": "strong", - "text": "如果忘记此步骤，水可能会漫出而熄灭火焰。非常危险！" - } - ], - "加热到 Tr。在 Tr 时关闭火源。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "大米粥是一道以大米和水作為主要原料經大火煮沸熬製而成的美食，老少皆宜，米粥具有補脾、和胃、清肺功效。" - ], - "title": "米粥的做法" - }, - { - "no": 127, - "id": "d3a0bb29115011290375474473b1fa3f", - "name": "紫菜蛋花汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "紫菜", - "葱花", - "水", - "盐", - "油", - "虾仁（个人口味，可加可不加）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 1 人份的份量：", - { - "type": "list", - "items": [ - "10g 的干紫菜（喜欢紫菜的可以多放些）", - "两个鸡蛋", - "盐 2 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "干紫菜用清水泡 15 分钟，捞起沥干水份备用。", - "热锅，倒入 1.5 升清水、5ml 油、2g 盐。待水开后放入紫菜。", - "紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。", - "撒上葱花，转小火 20 秒。", - "关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.", - "如果喜欢浓稠口感，可加入 2g 淀粉." - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "紫菜蛋花汤的做法" - }, - { - "no": 128, - "id": "b3b384dbcca41d330f1f1bd43913c815", - "name": "罗宋汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "蔬菜高汤（欧芹、胡萝卜、洋葱三件套）", - "牛肉高汤（可用〇汤宝代替）", - "牛肉（可选牛腩肉或牛尾肉）", - "番茄（番茄膏、番茄罐头）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "牛肉高汤 500 mL", - "牛肉 250 g （可选用牛腩肉或牛尾肉）", - "番茄罐头 2 罐 （可用番茄替代、但风味欠佳）", - "番茄膏 5 g （增加番茄风味）", - "马铃薯 400 g", - "洋葱 100 g", - "胡萝卜 100 g", - "欧芹 100 g", - "包菜 200 g", - "红肠 100 - 200 g", - "橄榄油 5 mL （橄榄油用于蔬菜的烹制，可以用植物油代替）", - "植物油 5 mL （植物油用于牛肉的烹制，不能用橄榄油代替）", - "盐 3 g", - "黑胡椒 18 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "切配准备" - }, - { - "type": "list", - "items": [ - "洋葱、胡萝卜、欧芹切 1cm 见方小丁", - "红肠、马铃薯切 2cm 块", - "包菜去梗后，手撕至 2cm 片", - "牛肉撒盐 3 g 、黑胡椒 3 g 腌制 5 分钟" - ] - }, - { - "type": "heading", - "text": "煎制过程" - }, - { - "type": "list", - "items": [ - "平底锅烧热，加入植物油", - [ - "煎制牛肉，直至表面", - { - "type": "strong", - "text": "焦黄色" - }, - "（可以带生，千万别糊了），取出备用。" - ] - ] - }, - { - "type": "heading", - "text": "烹制过程1（前一小时）" - }, - { - "type": "list", - "items": [ - "汤锅烧热，加入橄榄油、洋葱丁、胡萝卜丁、欧芹丁", - [ - "炒至", - { - "type": "strong", - "text": "洋葱透明" - }, - "，加入番茄膏、番茄罐头" - ], - "加入牛肉、马铃薯丁，翻炒均匀", - "加水没过食材，中火烹制 1 小时" - ] - }, - { - "type": "heading", - "text": "烹制过程2（后半小时）" - }, - { - "type": "list", - "items": [ - "开锅加入包菜丁、红肠丁，搅拌均匀", - "中火烹制半小时", - "开盖加入剩余 15 g 盐，混合均匀后盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "番茄尽量不用新鲜番茄代替，番茄罐头+番茄膏的组合风味更足", - "除了胡萝卜、洋葱、欧芹、牛肉是必备食材外，其余可自由搭配" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "罗宋汤是一道源自俄罗斯甜菜汤的汤品，在传入上海后有了本土化的做法。其制作较为简单，初学者只需要 2-3 小时即可完成。" - ], - "title": "罗宋汤的做法" - }, - { - "no": 129, - "id": "49885db56418875dfd5f41d9457b3681", - "name": "菌菇炖乳鸽", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "乳鸽", - "菌菇", - "玉米", - "姜", - "料酒", - "食用盐", - "瓦罐或者高压锅" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "2 人份：", - { - "type": "list", - "items": [ - "乳鸽 300 g", - "菌菇 100 g", - "玉米 200 g", - "姜 30 g", - "料酒 15 ml", - "食用盐 10 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "冷水洗干净热心摊主处理好的乳鸽", - "冷水锅中放入洗干净的乳鸽，加入 15ml 料酒与姜，水煮开即可捞出乳鸽，要不然会丢失营养", - [ - "把乳鸽放到高压缩或者瓦罐中、倒入的水要没过乳鸽，放入生姜 20 g，玉米 200 g、菌菇 100 g", - { - "type": "list", - "items": [ - "注意：高压锅 30 分钟，瓦罐需在水烧开后转小火慢炖 40-60 分钟" - ] - } - ], - "时间到了，盛到碗中，加入 3~5g 盐 即可" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f2fe51cf792bf31edc7d9f473d755808" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "菌菇炖乳鸽 汤鲜、肉嫩、营养丰富" - ], - "title": "菌菇炖乳鸽的做法" - }, - { - "no": 130, - "id": "76e25b3afbb4303de5cd113ce888a483", - "name": "西红柿鸡蛋汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "西红柿", - "鸡蛋", - "香油", - "味素", - "盐", - "葱、姜、蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "西红柿 1 个", - "鸡蛋 1-2 个（依照自己的口味而定，喜欢吃鸡蛋就放 2 个，一般就放 1 个）", - "香油 2 滴", - "味素 5 克（可选）", - "盐 15 克", - "葱、姜、蒜共 15 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将西红柿洗净，切块。", - "葱姜蒜切碎。", - "鸡蛋打到碗中，用筷子（或打蛋器）搅拌均匀。", - "热锅，并放入 15 毫升的油，待能从油中看到冒出一丝烟时，放入葱姜蒜翻炒 30 秒。", - "放入西红柿翻炒 1 分钟。", - "倒入水，水的高度大约为锅内菜品高度的 1.2 倍，并放入盐。", - "待开锅后，将鸡蛋液放入，并用筷子将鸡蛋打散，放入味素和香油。", - "等待 30 秒，关火出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "味素可加可不加。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "西红柿鸡蛋汤的做法" - }, - { - "no": 131, - "id": "1a0ea20dad186a182f85e2622bc49f14", - "name": "金针菇汤", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "金针菇", - "鸡蛋（如需要）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "金针菇 400-500 克 （市场里面售卖的一袋即可）", - "食盐 15 克", - "味精 5 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "金针菇徒手掰散，越散越好", - { - "type": "strong", - "text": "不然容易藏牙" - }, - "，洗净备用。" - ], - "用菜刀或者水果刀将上述金针菇段段切，可依据个人喜好，但长度不宜超过 5 cm。", - [ - "将金针菇放入锅中，加水没过约食材总高度 1.1 倍，沸腾后", - { - "type": "strong", - "text": "等待 3 分钟" - }, - "。" - ], - "加入味精和食盐并搅拌。", - "继续加热约 30 秒，关火装盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "如果喜欢在汤里加入鸡蛋，可在步骤 3 中水沸腾之后将打散的鸡蛋液倒入锅中。", - "出锅后可加入 3-4 滴香油（或者麻油）增香。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "金针菇汤的做法" - }, - { - "no": 132, - "id": "47550791d16920373fc3dab91743edb7", - "name": "银耳莲子粥", - "category": "soup", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "银耳", - "去心莲子", - "红枣", - "枸杞（可选）", - "冰糖" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 1 人的份量：", - { - "type": "list", - "items": [ - "银耳 60g", - "去心莲子 20g", - "红枣 6g", - "枸杞 5-6g", - "冰糖 10-20g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "把银耳、莲子用清水浸泡 2 个小时，红枣浸泡 10 - 20 分钟，枸杞洗净，备用", - "在锅中倒入 600ml 水，烧开后依次放入银耳、莲子、红枣", - "等待水再次烧开后，盖上锅盖，转至中火继续熬", - "熬到大约 1 小时后，放入 5g - 10g 冰糖和 5g - 6g 枸杞，转至小火熬", - "小火继续熬 30 分钟，此时银耳开始呈现粘稠状态", - "再次放入 5g - 10g 冰糖，用勺子搅拌 5 - 10 分钟", - "关火，用勺子盛出" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "当银耳呈现粘稠状态时，需要用勺子及时搅拌，防止银耳糊在锅底" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "银耳莲子粥", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/ad05299e3fc7535d788b6449ba546e23" - }, - "银耳莲子粥是一道营养非常丰富的粥。口味偏甜，具有养心安神的功效。" - ], - "title": "银耳莲子粥的做法" - }, - { - "no": 133, - "id": "ef1271ab3d822816b3093dc100210567", - "name": "中式馅饼", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "面粉（非自发粉）", - "肉沫", - "油", - "盐", - "糖", - "生粉", - "酱油", - "风味调料（如鸡粉、孜然、椒盐，可选）", - "蒜头", - "大葱", - "鸡蛋（可选）", - "胡萝卜（可选）", - "平底锅", - "炒锅（可以使用同一个平底锅替代）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每一份含：", - { - "type": "list", - "items": [ - "面粉 200g", - "肉沫 50g", - "油 30ml", - "盐 3g", - "糖 5g", - "生粉 10g", - "酱油 5g", - "风味调料 3g", - "蒜头 2 瓣", - "大葱 1/4 根（靠叶部分）", - "鸡蛋 （可选，1 个）" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备原料" - }, - { - "type": "list", - "items": [ - "取肉沫（解冻），加入 1/2 所有上述调料（油、盐、糖、酱油、风味调料）和全部的生粉，搅拌均匀，腌制 30 分钟。", - "将面粉加入碗中，加入鸡蛋，加入剩下 1/2 所有上述调料，加入相当于面粉 1/2 的水（使得面粉相对粘稠但可以流动），搅拌均匀。", - "蒜头切为蒜末。", - "大葱切段。", - "胡萝卜切末（作为馅料用，所以要求尽量细碎，可用乱刀）" - ] - }, - { - "type": "heading", - "text": "烹饪" - }, - { - "type": "list", - "items": [ - "热锅冷油，宽油起锅。", - "待油烧热后，放入蒜末爆香。", - "加入腌制的肉沫，翻炒，直至断生。", - "将胡萝卜末加入肉沫中一同翻炒，直至油被染为金黄色（这是为了萃取胡萝卜的风味）。", - "关火。冷却 2 分钟。", - "将炒好的肉沫倒入生面糊中，搅匀。", - "重新开火，平底锅铺底油。", - "调至小火，将面糊倒入锅中均匀铺满。保证厚度不要过高。可以端起锅，让面糊流过锅底来完成这一操作。", - "在饼的表面尚为液态时，撒上大葱段。", - "保持小火，直到底面凝固。", - "将饼翻面，继续小火煎烤，直至另一侧凝固。", - "之后，每一面再额外煎 20 秒。", - "关火出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "将肉沫和胡萝卜末加入面糊后，应该尽量搅匀，保证味道扩散到饼内各处。", - "肉沫和胡萝卜末即馅料可以使用各类熟馅料替代。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "中式馅饼的做法" - }, - { - "no": 134, - "id": "d0010c4839e11cdd06727f5a9ca555ec", - "name": "凉粉", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "豌豆淀粉", - "大蒜", - "小米辣", - "辣椒粉", - "酱油", - "醋", - "白糖", - "鸡精", - "盐", - "花生碎", - "香菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "下述材料为一人份，每次制作前需要确定计划做几份。一份正好够一个人吃。", - { - "type": "list", - "items": [ - "豌豆淀粉 100g", - "大蒜 3 瓣", - "小米辣 3 颗", - "辣椒粉 10g", - "酱油 10ml", - "醋 10ml", - "白糖 3ml", - "鸡精 3g", - "盐 3g", - "花生碎 5g", - "香菜 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "准备食材。", - "", - [ - " ", - { - "type": "image", - "text": "1", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/5a982c5970c2eb119656476271c304f3" - } - ] - ], - [ - "把豌豆淀粉和水各 100 克混合搅拌。", - "", - [ - " ", - { - "type": "image", - "text": "bz2", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/fa47614c1bba0c5d1f8b168779f94e1e" - } - ] - ], - [ - "往锅中倒入 600g 水，大火煮开后转为小火。", - "", - [ - " ", - { - "type": "image", - "text": "bz4", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/23c5148847e8194b17c85564f1f1b0de" - } - ] - ], - [ - "倒入淀粉水，边倒边不断的搅拌，搅拌到浓稠且色泽均匀。", - "", - [ - " ", - { - "type": "image", - "text": "bz5", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/2fc83ae453a17ee2b1eab56a94da3641" - } - ] - ], - [ - "找一个容器，在容器中刷一层薄薄的食用油。", - "", - [ - " ", - { - "type": "image", - "text": "bz6", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/d73583f6b743ad242fa525a441201f39" - } - ] - ], - [ - "将煮好的淀粉倒入容器中冷藏 2-4 小时。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/12eddf38ec960e6b39ab2b3cb6bad8cf" - } - ] - ], - [ - "冷藏后取出，脱模，切条。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/4af57b86ccce9671df318daa369d77e5" - } - ] - ], - [ - "大蒜和小米辣剁成沫，放上 10g 辣椒粉，5g 花生碎，热油搅拌均匀。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/04ef951818b84a9f9daa500da7d6c384" - } - ] - ], - [ - "再加入 10ml 酱油，10ml 醋，5g 白糖，3g 鸡精，3g 盐搅拌均匀。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/c02e8fd89eabb217722ca35eeab4eef7" - } - ] - ], - [ - "将调味料倒在凉粉上，然后撒上香菜即可。", - "", - [ - " ", - { - "type": "image", - "text": "bz7", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6bf5eb6a756b9b12b7ce81936468a1ca" - } - ] - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "参考: ", - { - "type": "link", - "text": "制作凉粉的详细步骤", - "href": "https://www.zhms.cn/recipe/mzvyy.html?source=2" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "liangfen", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/6dbd8ead27cdfb5878cfdea37071cce1" - }, - "伤心凉粉吃了不会让人伤心的哦！" - ], - "title": "凉粉的做法" - }, - { - "no": 135, - "id": "6263a921c7c74ceab777fd772f54d95a", - "name": "微波炉腊肠煲仔饭", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "微波炉", - "2 个大碗（推荐微波炉专用碗）", - "1 个小碗" - ] - }, - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "米 200 ml", - "腊肠 1 根", - "鸡蛋 1 个", - "红萝卜 1 个", - "盐", - "油 15 ml", - "生抽 10 ml", - "香葱 1 颗" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "1 人份。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "将米淘洗干净后倒入 ", - { - "type": "codespan", - "text": "饭碗" - }, - " 内，加入 400ml 的水，", - { - "type": "strong", - "text": "盖上盖" - } - ], - [ - [ - "放入微波炉，高火，", - { - "type": "codespan", - "text": "6" - }, - " 分钟，煮饭途中准备原料" - ], - { - "type": "list", - "items": [ - "切好腊肠", - "洗好青菜", - "切好红萝卜片", - "切好葱花", - [ - { - "type": "codespan", - "text": "青菜碗" - }, - " 中放入青菜、红萝卜片，倒入 10 ml 油，放入 5 g 盐" - ], - [ - { - "type": "codespan", - "text": "小碗" - }, - " 中倒入 10 ml 生抽、5 ml 油" - ] - ] - } - ], - "6 分钟后，用毛巾或隔热手套取出碗，可以看见米饭已经八分熟", - [ - "在米饭上摆入切片的腊肠，继续高火 ", - { - "type": "codespan", - "text": "2" - }, - " 分钟" - ], - [ - "取出腊肠饭，放入 ", - { - "type": "codespan", - "text": "青菜碗" - }, - "，高火 ", - { - "type": "codespan", - "text": "4-5" - }, - " 分钟" - ], - [ - "在腊肠饭上摆好青菜，磕入鸡蛋，看个人喜好继续高火 ", - { - "type": "codespan", - "text": "40-60" - }, - " 秒" - ], - "取出腊肠饭，此时已经基本完成。", - [ - "将 ", - { - "type": "codespan", - "text": "小碗" - }, - " 放入，继续高火 ", - { - "type": "codespan", - "text": "30" - }, - " 秒" - ], - "在腊肠饭上淋上叮热的生抽，撒上葱花即可", - "多余的青菜可以沾着酱油吃" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "微波炉腊肠煲仔饭", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/9183be9a90375b9f31fb0bef039376d1" - }, - "程序员以单身汉居多 🐶，做再多的菜也会有一个人吃不完的烦恼，因此一份简单的腊肠煲仔饭则刚刚好。", - [ - "使用微波炉烹制仅需 ", - { - "type": "codespan", - "text": "15 分钟" - }, - " ，既营养又美味，这是一道简单且细腻的主食，给 TA 露上一手吧。" - ] - ], - "title": "微波炉腊肠煲仔饭的做法" - }, - { - "no": 136, - "id": "d00ea96e856907725bf8d37fb2abfebb", - "name": "手工水饺", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "擀面杖", - "面粉", - "冷水", - "直径 30cm 以上的盆", - "芝麻香油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "-单人，约 20 只", - "每份：", - { - "type": "list", - "items": [ - "面粉 200g", - "冷水 150ml", - "芝麻香油 2-3ml", - "瘦肉末 250g", - "肥肉末 20g #不喜可不加", - "姜 3g", - "葱 15g", - "盐 3g", - "耗油 2ml", - "香油 2ml", - "生抽 2ml", - "鸡蛋 1 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "制作饺子皮" - }, - { - "type": "list", - "items": [ - "盆中加入所有面粉", - "加入芝麻香油", - "面粉中央挖小洞", - "分 4-5 次加入水，并搅和，当出现碎末状的稍微干燥面团时", - "取消加水，用手将面团压实", - "面团压实至可把盆周围的面粉纳入即可，此步骤为面光盆光", - "将面团置于桌上，盆倒扣于桌上，环境温度为 25 度，使面团醒发约 45 分钟", - "醒发完成后，将面团搓成条状，合成一团，再次搓成条，重复 3 次", - "擀成条状，切成 20 份均匀大小面团，并搓成直径约 3-3.5cm 的球状", - "压扁面团，在手上，桌上，擀面杖上，及面团上撒上面粉，此步骤防止面团发粘", - "用擀面杖将面团擀平，约 8cm 直径，厚约 2mm，中间略微比四周厚 1mm" - ] - }, - { - "type": "heading", - "text": "拌馅" - }, - { - "type": "list", - "items": [ - "猪肉去皮,保留部分肥肉,切成小块", - "菜刀（建议两把）将猪肉剁成肉沫,放入碗中", - "葱、姜切成末,放入肉碗中搅拌均匀", - "韭菜洗净,切短至 3mm 以下长度", - "韭菜和肉沫混合,加入耗油、生抽、香油各 2ml,加入一个鸡蛋的蛋清,用手混合搅拌均匀", - "放置 30 分钟即可开始包饺子" - ] - }, - { - "type": "heading", - "text": "包饺子" - }, - { - "type": "list", - "items": [ - "左手上放面皮，放饺子馅一面尽量不要粘到面粉，防止无法合拢", - "右手用筷子夹约面皮 1/2 直径的馅", - "沿饺子皮圆周进行合拢，捏实，个人吃无需捏花，饺子皮不漏即可" - ] - }, - { - "type": "heading", - "text": "煮饺子" - }, - { - "type": "list", - "items": [ - "使用可放下 20 只饺子的锅，或分批量煮", - "烧水，水约 3/4 锅的高度", - "大火烧开水后放入饺子，调至中火", - "第一次放入饺子，且水冒泡后，锅边加入 50ml 冷水（重复此步骤两次）", - "第三次水开后揭开锅盖，加入冷水 50ml，水开后打开锅盖，调至小火等 60s 即可出锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜存在一些补充做法，包括但不限于：", - "额外添加下列材料：", - { - "type": "list", - "items": [ - "黑醋 10ml", - "姜 一小块 50 克", - "香油 2 滴", - "大蒜/蒜泥 3 瓣/人\n", - "考虑搭配黑醋食用。建议用量：10-20ml。", - "考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。", - "考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。", - "考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "饺子是一道非常好吃的主食之一。饱肚且易于根据自己口味进行调味，适合在 US 的同学吃不到水饺解馋。一般初学者需要 3 小时完成，难度较大" - ], - "title": "手工水饺的做法" - }, - { - "no": 137, - "id": "fe985a84c143676afef8755bb3fabbf4", - "name": "披萨饼皮", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "原料" - }, - { - "type": "list", - "items": [ - "中筋面粉", - "水（温水）", - "安琪干酵母粉", - "食用盐", - "橄榄油", - "白砂糖" - ] - }, - { - "type": "heading", - "text": "工具" - }, - { - "type": "list", - "items": [ - "烤箱", - "烘焙油纸", - "披萨石（有更好，没有普通烤盘也可以）", - "擀面杖（非必需）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一个 8 ~ 9 寸的披萨差不多需要 125g 面粉，差不多是一个人的量（成年男性将将够吃的样子）", - "原材料的混合比例", - { - "type": "code", - "raw": "```text\n面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖\n100 : 70 : 7 : 1 : 0.6 : 0.6\n```", - "lang": "text", - "text": "面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖\n100 : 70 : 7 : 1 : 0.6 : 0.6" - }, - "示例", - "如果要一次做 4 个饼皮，需要:", - { - "type": "list", - "items": [ - "面粉 125g x 4= 500g，", - "水 70 x 5 = 350g，", - "橄榄油 7 x 5 =35g，", - "酵母粉 1 x 5 = 5g，", - "盐 0.6 x 5 = 3g，", - "糖 0.6 x 5 = 3g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "用准备好的温水把酵母粉化开，稍微搅拌小就好，备用", - "取准备好的面粉，依次添加盐、橄榄油、白砂糖", - "准备混合水和面粉，边加水边搅拌直至水全部加完", - "搅拌至看不到干米粉为止", - [ - "用差不多三倍大面团的容器装好，密封，冰箱冷藏（4 度） ", - { - "type": "strong", - "text": "等待 8~12 小时，一般晚上做第二天就可以用" - } - ], - [ - "观察面团醒发完毕 ", - { - "type": "strong", - "text": "差不多是原始大小大约两倍算醒发完毕" - } - ], - "取醒发好的面团，均匀分成四份，分别用保鲜膜盖好，备用", - "案板撒稍微多一点的干面粉，准备开始揉面", - "因为是比较湿的面团，所以粘上干面粉后才没那么粘手，不用揉太多次，面团表面稍微光滑一点就可以了", - "用手拉扯，或者擀面杖擀平，也不一定非得擀圆，只要厚度均匀，烤箱放得进去就好", - "铺好油纸，放上饼皮，依照个人口味，把准备好的食材放上去，撒上芝士碎", - "水果烤箱上 180 度，下 220 度，16 分钟即可", - "肉蔬菜烤箱上 200 度，下 230 度，18 分钟即可", - "挤上沙拉酱或者其他自己喜欢的酱即可享用~" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "一定要注意水的比例", - "烤箱品质层次不齐，第一次做注意观察火候对披萨的影响", - "一般不特别标注是低筋或高筋面粉，基本都是中筋面粉", - "容易出水的水果不能作为食材，比如西瓜、橘子等" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "示例是青红椒火腿披萨", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/8d1a18c93626eea3014496acb4310efa" - }, - "披萨制作总体来说比较简单，稍微有点麻烦也是争议最多的就是披萨饼皮，做好了披萨饼皮喜欢吃什么口味的披萨，直接把准备好的食材放上去烤熟就好，所以这里重点说一下披萨饼皮如何制作。", - "本教程中的饼皮是属于软面团低温隔夜发酵" - ], - "title": "披萨饼皮的做法" - }, - { - "no": 138, - "id": "7b94ed9a6398fef393ad3db5051c5d82", - "name": "日式咖喱饭", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "heading", - "text": "主食材" - }, - { - "type": "list", - "items": [ - "咖喱块（推荐品牌好侍）", - "土豆", - "胡萝卜", - "洋葱", - "肉（猪肉、鸡肉、牛肉均可）", - "蒜头" - ] - }, - { - "type": "heading", - "text": "副食材" - }, - "额外用作点缀的食材，可选", - { - "type": "list", - "items": [ - "花椰菜（清水煮开）", - "培根（即食）", - [ - "煎蛋或", - { - "type": "link", - "text": "太阳蛋", - "href": "../../breakfast/太阳蛋.md" - } - ] - ] - } - ] - }, - { - "text": "计算", - "content": [ - [ - "食材用量与咖喱成正比，计算部分以 ", - { - "type": "strong", - "text": "半盒好侍咖喱块(115g)" - }, - " 为例。半盒约六碗份，做好的咖喱在冰箱冷藏后风味更佳，不用担心一个人吃不完。" - ], - { - "type": "list", - "items": [ - "洋葱 2 个", - "土豆 2 个", - "胡萝卜 1 根", - "蒜头 2~3 瓣", - "肉 2 斤" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "1. 食材准备" - }, - { - "type": "list", - "items": [ - "胡萝卜去头尾，去皮，滚刀切", - "洋葱剥去外层去芯，切成月牙状", - "土豆去皮、切大块", - "肉切块状", - "剥蒜拍平切碎", - "咖喱块切碎，增加接触面积加速溶解" - ] - }, - { - "type": "heading", - "text": "2. 烧煮过程" - }, - { - "type": "list", - "items": [ - [ - "热油锅放入蒜和肉，", - { - "type": "strong", - "text": "快速翻炒" - }, - "至肉", - { - "type": "em", - "text": "表面变白" - } - ], - [ - "加入胡萝卜，", - { - "type": "strong", - "text": "快速翻炒" - }, - "至均匀受热" - ], - [ - "加入洋葱，", - { - "type": "strong", - "text": "快速翻炒" - }, - "至洋葱", - { - "type": "em", - "text": "变透明状" - } - ], - [ - "加入土豆，保持翻炒至土豆", - { - "type": "em", - "text": "变软" - }, - "（可以用筷子确认）" - ], - [ - "加水没过所有食材，沸腾后", - { - "type": "strong", - "text": "等待 15 分钟" - } - ], - "关火，加咖喱并搅拌", - [ - "等待咖喱融化后再开火，缓慢", - { - "type": "strong", - "text": "搅拌 10 分钟" - }, - "，防止糊锅" - ], - [ - "在外观", - { - "type": "em", - "text": "呈粘稠状态" - }, - "关火结束制作" - ] - ] - }, - { - "type": "heading", - "text": "3.冷藏后加热" - }, - [ - "冷藏的咖喱每次取出需要吃的份量，加热后盖在", - { - "type": "link", - "text": "米饭", - "href": "../米饭/电饭煲蒸米饭.md" - }, - "上。" - ], - { - "type": "list", - "items": [ - "微波炉：单人份高火 2-3 分钟", - "锅：需额外加 50ml 水，加热时保持搅拌" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "备注说明", - { - "type": "list", - "items": [ - "步骤 1-6 可以在 2-5 的等待过程进行，在这个过程也可以用清水锅煮些蔬菜，或做个煎蛋。", - "2-5 到 2-6 之间，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。" - ] - }, - { - "type": "heading", - "text": "流程图解" - }, - { - "type": "code", - "raw": "``` mermaid\ngraph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)\n B --> C[加水没过食材, 煮15分钟]\n C --> D[咖喱切碎, 开水煮花椰菜等]\n C --> E[加入咖喱搅拌 10 分钟]\n D --> E\n```", - "lang": "mermaid", - "text": "graph TD\n A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)\n B --> C[加水没过食材, 煮15分钟]\n C --> D[咖喱切碎, 开水煮花椰菜等]\n C --> E[加入咖喱搅拌 10 分钟]\n D --> E" - }, - { - "type": "heading", - "text": "成品" - }, - { - "type": "image", - "text": "日式咖喱饭成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/75e8179e0eef4ebaa64f963636bc2475" - }, - { - "type": "heading", - "text": "参考资料" - }, - { - "type": "list", - "items": [ - { - "type": "link", - "text": "世界美食教程的微博视频", - "href": "http://t.cn/EJ77yFy" - } - ] - }, - { - "type": "hr", - "raw": "---\n" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "日式咖喱饭的做法" - }, - { - "no": 139, - "id": "bbf8ccce7e9aee30fbe6ffe7af4d0620", - "name": "汤面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "面食材料：可以是手工面条、龙须面、面鱼，也可以是泡面面饼、各类规格粉丝，或者是其他任何自己所喜欢的面食形式。", - [ - "菜类材料：建议荤素搭配，选择自己喜欢的食材洗干净即可。例如：", - { - "type": "list", - "items": [ - "牛羊鱼虾等肉类（生熟皆可）", - "鸡蛋鸭蛋鹅蛋鸵鸟蛋等蛋类", - "豆块豆筋豆腐皮等豆制品类", - "生菜菠菜油麦菜", - "青椒番茄胡萝卜等蔬菜类。" - ] - } - ] - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "面类材料：单人一个方便面大小的量，可以在 70-230g 之间选择。", - "冷水： 加入能浸没面的量，一般在 200 - 400 ml 之间选择", - [ - "菜类：体积大约和面类相当", - { - "type": "list", - "items": [ - "其中青菜体积可忽略" - ] - } - ] - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "先将菜类材料切成边长不超过 4cm 的块状，便于煮熟", - "如有生肉，则先放入冷水中，盖上锅盖，煮沸腾，先捞出上层血沫，再关火，捞出半熟的肉备用", - "先大火将水加热至沸腾，后调至中火", - "将较难煮熟的食材放入锅中（比如半熟肉类、香菇类、等最先放入锅中）。为保证煮熟，可在沸腾后计时 10 分钟，特别难熟的大块食材可追加 5 分钟。", - "将面食放入锅中，适当搅拌确保面和汤充分接触，使液面保持轻微沸腾，煮 5 分钟。加入面后液面易产生白色泡沫，可适当抬起锅盖通气或者撤下锅盖。", - "将易于煮熟的食材如青菜类放入锅中，适当搅拌以充分浸没，煮 2-5 分钟", - "关火，随后加入盐、胡椒粉、香油等自己喜欢的调味料，适当搅拌即可出锅食用" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "操作流程可根据自己喜好更改，多多尝试会有惊喜", - "如掌握不好加盐量，可采用少量多次添加的方法，以免过量" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "汤面是许多人喜爱的基础主食，根据个人喜好加入任何自己喜欢的食材，营养全面，固液兼具，材料易得，做法简单，有手就行。" - ], - "title": "汤面的做法" - }, - { - "no": 140, - "id": "9bfe4c5b6ef8b0891a22883edcef3ada", - "name": "炒年糕", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "年糕/白粿 （形状不限）", - "葱", - "调味料: 酱油，盐", - "（可选）：鸡蛋，青菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "年糕 250 g * 份数", - "小葱 2 根 * 份数", - "食用油 50 ml", - "酱油 15 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "锅中加水烧开，煮熟年糕，碗中加水确保年糕不会粘连，捞起年糕备用。", - "小葱切葱花（将葱白和葱叶分开），青菜切小段备用。", - [ - "（可选） 制作炒蛋，见", - { - "type": "link", - "text": "西红柿炒蛋", - "href": "https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/%E8%A5%BF%E7%BA%A2%E6%9F%BF%E7%82%92%E9%B8%A1%E8%9B%8B.md" - }, - "。" - ], - "热锅，加入 30ml 食用油。", - "将葱白倒入锅中，直至大部分葱白变成焦黄色且发出香味，倒出葱油备用。", - "重新热锅，加入 20ml 食用油。", - "加入所有辅料（鸡蛋，青菜等），翻炒均匀。", - "将年糕的水倒掉，向锅中加入年糕。", - "加入酱油和盐，翻炒均匀。", - "关火，加入葱油，翻炒均匀，乘盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "辅料的选择可以根据个人选择酌情添加，如加入瘦肉等", - "在煮年糕的时候注意搅拌，以免粘锅" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "闽南风味的炒年糕是一道非常好吃的主食。它制作过程简单，原料获取方便，适合海外朋友满足口腹之欲。初学者需要 30 分钟完成，难度较小。" - ], - "title": "炒年糕的做法" - }, - { - "no": 141, - "id": "8e7e3e937af4c2a5d4d29a23d5826759", - "name": "炒意大利面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "意大利面", - "肥牛片", - "番茄酱 / 黑胡椒酱（选其一即可）", - "菜籽油（其他植物油也可）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "意大利面 50 克 / 人", - "肥牛 5 片 / 人", - "食用油 5ml / 50 克意面" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "加入 250 克水 / 人", - "待水烧开，下入面条，中火煮 15 - 20 分钟（这个面通常比较硬，捞起来之前最好尝一下，中心如果有一点硬，需要继续煮）", - "捞出面条，盛入盘中备用", - "热锅倒入食用油，待油温中热，下入面条翻炒一分钟（如果太干，加入少量水）", - "放入 10 克番茄酱、肥牛、加入 2g 食盐，继续翻炒一分钟", - "起锅" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "意大利面", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/9c24d2ed82531d4e5e45bc6628f6cf3c" - }, - "这是一道软糯爽口的意大利面的做法，非常简单，用时大概 30 分钟。" - ], - "title": "炒意大利面的做法" - }, - { - "no": 142, - "id": "abc4e36e02a1dbb2c5853f8ddca10e52", - "name": "炒方便面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "方便面", - "盐", - "鸡蛋", - "火腿肠（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "方便面用量为 1.2 包/人 向下取整。", - "鸡蛋的用量为 1.4 个/人 向下取整。", - "盐的用量为 鸡蛋的用量 * 2g。", - "火腿肠的用量为 0.7 个/人 向上取整。", - "食用油的用量为 10 - 18 ml / 人。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "面的处理" - }, - { - "type": "list", - "items": [ - "锅中加入 300 ml 水。煮沸。", - "加入方便面，煮 30 秒。煮的过程中将其挑动，把面条打散。", - "面条打散后关火", - "将面汤和面分离。用凉水冲一下面条。" - ] - }, - { - "type": "heading", - "text": "酱料处理" - }, - { - "type": "list", - "items": [ - "准备一个小碗，将方便面的三个调料包全部挤进去。", - "将第一步的面汤取出 60ml，加入小碗，搅匀。" - ] - }, - { - "type": "heading", - "text": "鸡蛋的预处理" - }, - { - "type": "list", - "items": [ - "取出计算好的数量的鸡蛋，打入一个小碗。", - "每个鸡蛋加入 2g 盐。搅拌均匀。", - "热锅 20s，加入份数 * 8ml 油。", - "油热后，可以考虑加入火腿肠。加入刚刚准备好的一碗鸡蛋。翻炒大约 20s 至鸡蛋形成固态即可。", - "将煎鸡蛋取出暂存。", - "增加锅内的油到份数 * 10ml。" - ] - }, - { - "type": "heading", - "text": "最终步骤" - }, - { - "type": "list", - "items": [ - "继上一步，加入第一步的面。翻炒 30 秒。", - "加入第二步的调料碗。翻炒 1 分钟。", - "加入第三步的煎鸡蛋。翻炒 1 分钟。", - "关火盛盘即可。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在北京，可以考虑在盛盘后加入麻酱。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "这是在探究了传统煮方便面的改良方向之后，进行的一次最成功的尝试。它能够让方便面的美味程度提升很大程度，简单好做。开始炒吧！" - ], - "title": "炒方便面的做法" - }, - { - "no": 143, - "id": "4a5544d18e5a5f4b32e045fd96e51d59", - "name": "炒河粉", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "炒河粉、猪肉/牛肉", - "炒料：盐、味精、老抽、生抽、孜然粉（或直接用河粉料）", - "其他调味料：胡椒粉", - "黄瓜、面筋块、绿豆芽、鸡蛋、蒜瓣、小葱、淀粉", - "盆、盘子" - ] - }, - "建议购买方案：在某宝、某买菜等平台上购买袋装鲜河粉，一般是1斤起售，冷藏保质期可达到两周，而且送河粉炒料！\n" - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "河粉用量为 250 g/人，如果需要更大食量，可再加 100g/人 向下取整。", - "黄瓜丝 30g/人、面筋块 30g/人、绿豆芽 30g/人、打碎的鸡蛋 1 个/人。", - "拍碎的蒜瓣 2 个/人、小葱 1 根/人", - "河粉料可按 20g/人添加，若自行准备炒料可 10g 盐+2g 味精+3g 孜然粉。", - "淀粉可准备每 100g 肉+5g 淀粉比例准备。", - "老抽/生抽，分别为每 250g 河粉 10ml/15ml。" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备工作" - }, - { - "type": "list", - "items": [ - "小葱切碎（葱白和葱叶分开）、蒜瓣拍碎，丢案板上备用。", - "打碎鸡蛋，捞一点蛋清到一只碗中，剩下的丢入另一只碗中备用。", - "将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。", - "黄瓜切丝放入盘中备用，可和豆芽丢一起。", - "处理面筋，单独丢一个盘中。", - "肉切细条状，加入淀粉与刚刚碗中的鸡蛋清、胡椒粉，顺时针拌匀。", - "注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。", - "注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。" - ] - }, - { - "type": "heading", - "text": "热锅炒肉" - }, - { - "type": "list", - "items": [ - "加入食用油，锅热倒出。", - "倒入处理好的肉，翻炒均匀至变色，倒入碗中备用。" - ] - }, - { - "type": "heading", - "text": "炒制河粉" - }, - { - "type": "list", - "items": [ - "趁锅热，加入 20g 食用油（高血压人群可降低用量），倒入葱白、蒜爆炒出香。", - "加入河粉，淋入老抽提色，翻炒均匀后再加入河粉炒料，继续翻炒。", - "河粉即将透明时，放入炒制好的肉丝与面筋，并加入生抽提鲜，简单翻炒两次。", - "加入豆芽与黄瓜丝，翻炒至河粉完全透明。", - "关火！" - ] - }, - { - "type": "heading", - "text": "最终步骤" - }, - { - "type": "list", - "items": [ - "撒入葱叶点缀，把锅端起。", - "倒入盘中，开始干饭。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定，喜欢辣椒的可以自行添加。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "炒河粉的做法" - }, - { - "no": 144, - "id": "dd1d1410b1efbd63305f105fa1aa1546", - "name": "炒馍", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "馒头（隔天略硬更好）", - "盐", - "油", - "孜然粉", - "五香粉", - "小葱", - "鸡蛋（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "馒头 2 个（隔天略硬更好）", - "盐 3g", - "油 20ml（花生油或芝麻油更好）", - "孜然粉 3g", - "辣椒粉 3g", - "五香粉 3g", - "小葱 2 棵", - "鸡蛋 （可选,2 个）" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将馒头切成小块或小片。", - "选有鸡蛋的话将鸡蛋打进碗里，打散（可加盐和五香粉各 1g 或不加，等炒的过程中加）。", - "鸡蛋浇在馒头上，拌匀，鸡蛋不宜过多。", - "大火热锅，倒入食用油（不锈钢锅怕伤锅的话可以先倒油，烧至油热也可也可）", - "将馍丁放进去翻炒，翻炒均匀。", - "将火调小，炒至馍丁呈金黄色。", - "放入盐，胡椒粉，五香粉。", - "最后将葱花放入一起翻炒几下。", - "关火出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "炒的过程中要注意控制火候，以防炒糊", - "火大补救措施将火调小，可沿锅边加油润锅或洒水，注意不要全倒在一个地方，最好分散开", - "调味料可根据个人喜好放入其他香料（比如南德调味料）", - "如果喜欢吃脆的，可以将火开到最小，多翻炒一会，关火后趁锅热再放置一会再倒出，更香脆", - "辅料也可根据个人口味方位蒜末，蒜苗等，可以单独爆香在混合" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "炒馍的做法" - }, - { - "no": 145, - "id": "b600e1527a62ede24633fcd9e405b34c", - "name": "炸酱面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "肉丁/肉末", - "挂面", - "蒜", - "白菜", - "豆瓣酱", - "甜面酱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "肉丁/肉末 = 份数 * 150g", - "挂面 = 份数 * 150g", - "蒜 = 份数 * 3 个", - "白菜 = 份数 * 3 片", - "油 = 份数 * 10g", - "豆瓣酱 = 份数 * 15g", - "甜面酱 = 份数 * 15g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - [ - "白菜（或其他菜）切丝，", - { - "type": "link", - "text": "焯水", - "href": "../../tips/learn/学习焯水.md" - }, - "至软化熟透，盛出备用。" - ], - "煮面条至断生（无白芯），连同汤水一同盛出备用。", - "蒜切末。油锅烧热，下蒜末和肉，炒至肉完全熟透（无红色）。", - "下豆瓣酱和甜面酱，加 30g 水盖盖焖煮至收汁粘稠，得到炸酱。", - "第 2 步面条倒掉汤水，盛入碗中，加第 1 步的菜和第 4 步的炸酱，拌匀可吃。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "肉推荐瘦肉丁，口感更好，一次买多可分装小保鲜袋冷冻备用。每次取用前 30 秒微波炉解冻。", - "面条口感关键在于劲道。勿选龙须等细面。第 2 步中不要完全煮熟，盛出并在进行后续步骤时，汤水会进一步催熟。", - "本文以白菜为例，可灵活替换为易获取的各种蔬菜，口感影响不大，以半碗的量为宜。", - "如有条件（另一个锅）且熟练后，第 1、2 步和 3、4 步可分时并行执行。", - "第 3/4 步可选加干辣椒（= 份数 * 3 个）。", - "甜咸口个人有爱好，两种酱的配比需要自己迭代优化。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "炸酱面的做法" - }, - { - "no": 146, - "id": "6664f250b0240e78aae6db8a2e5bba85", - "name": "烙饼", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "油", - "面粉", - "电饼铛" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意：该主食不提供更少或更多的版本，这里选取了最适合新手的量：", - { - "type": "list", - "items": [ - "面粉 = 400g", - "热水 = 130ml（80 度）", - "冷水 = 130ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将 400g 面粉倒入盆中，一半用凉水和面，一半用热水和面，搅拌成面絮，用手揉成团。用保鲜膜封起来，醒面 40 分钟", - [ - "离醒面完成时间还有 10 分钟时，请查看", - { - "type": "link", - "text": "小技巧", - "href": "../../condiment/油酥.md" - }, - "中的油酥做法（热油酥效果更好）" - ], - "醒好的面不用揉，稍微摁一下，用一横刀一竖刀将其分成四份。", - "搓圆，擀开，擀成与电饼铛大小差不多的饼，取 1/4 的油酥，将饼表面涂抹均匀", - "沿饼的半径切开，从外圈将其卷成圆锥形，然后将圆锥尾部捏好，防止油酥外漏。", - "按压面饼圆锥尖的地方，将其压扁，然后再次擀成与电饼铛大小差不多的面饼（厚度约为 3mm）", - "将电饼铛预热，涂上凉油（热锅凉油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀（锁住水分），盖上盖子", - "大火烙一分钟，打开盖子，将饼翻个面再烙一分钟", - "重复以上动作，完成饼的烙制" - ] - }, - { - "type": "image", - "text": "", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/9c7c719e32e7120daca0b14042700f53" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "烙饼的做法" - }, - { - "no": 147, - "id": "2bf6fa3efbefe8dd508365c442d95911", - "name": "烧饼", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "面粉", - "酵母粉", - "白糖", - "十三香", - "食用油", - "温水( 40℃ )" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "菜谱食材为 7 张饼的量" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "面团：300 克面粉，3 克酵母粉，3 克白糖，180 克温水，20 克食用油，醒面 10 分钟", - "油酥：小碗放 30 克面粉，2 克盐，4 克十三香，20 克食用油，拌匀后，静置", - "做饼：面擀成长方形，抹上调好的油酥，从一头卷起，切成 7 个面剂子，对折，用虎口收拢即可，先沾水再沾白芝麻，擀成小圆饼", - "烙饼：将电饼铛预热，倒入凉油（锅底铺满油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀盖上盖子，选大饼档,听到叮的一声出锅即可" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "如果没有电饼铛，也可以用平底锅", - "芝麻如果没有也可不用，一样好吃" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/fd5b7678097d9ed51d1dff2668448122" - }, - "\n芝麻烧饼，外酥里软，简单易做。" - ] - ], - "title": "烧饼的做法" - }, - { - "no": 148, - "id": "f9e3425f24aeccd4e5ed9ec18583097c", - "name": "热干面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "热干面特有的碱水面", - "小葱", - "酸豆角", - "肉末", - "蒜水", - "肉汤汁", - "萝卜干", - "芝麻酱", - "辣椒油", - "胡椒粉", - "酱油", - "食盐", - "鸡精" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "热干面特有的碱水面 (250g)", - "小葱 (10g)", - "酸豆角 (20g)", - "肉末 (30g)", - "蒜水 (30ml)", - "肉汤汁 (30ml)", - "萝卜干 (50g)", - "芝麻酱 (40ml)", - "辣椒油 (0-10ml)", - "胡椒粉(0-10g)", - "酱油(5ml)", - "食盐(3g)", - "鸡精(0-3g)" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "水煮沸，并加入碱水面，焯烫 25 秒钟捞起", - "撒上食盐、鸡精和胡椒粉", - "芝麻酱用 90ml 水稀释，搅匀，然后加入", - "加入 5ml 酱油，加入 30ml 肉汤汁和蒜水", - "加入萝卜干，肉末，酸豆角，葱花", - "拌均匀后开吃" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "辣椒油看个人口味添加" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "热干面的做法" - }, - { - "no": 149, - "id": "c33132c3f741114a26813985636b3e55", - "name": "煮泡面加蛋", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "泡面", - "鸡蛋", - "水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "单人，能支撑一个成年人不饥饿状态约 3 至 4 小时。" - ] - }, - "每份：", - { - "type": "list", - "items": [ - "泡面 1 包", - "冷水 1000ml", - "鸡蛋 1 个" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "先将水加热至沸腾（火候不做严格要求，使用热水会更快）", - "将取出的面饼放入锅中", - "将泡面里附带的佐料放入锅中", - "取出筷子轻微拨动泡面，使作料充分溶解，面饼充分浸泡受热", - "盖上锅盖等待约 1 分钟至锅内水再次沸腾", - "去壳鸡蛋，加入锅中", - "等待约 3 至 4 分钟，即可" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "本指南中的鸡蛋包括但不仅限于：生鸡蛋，熟鸡蛋，卤蛋等", - "原材料泡面可在楼下便利店购买", - "可根据个人需要加入佐料，和其他食材包括但不仅限于：火腿肠，生菜，小肉丝，辣条，鱼干，虾仁，鸡腿" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "煮泡面加蛋是能满足于各种人群的生存基本需求的重要主食，其材料方便易得，做法简单易上手且制作周期极短。" - ], - "title": "煮泡面加蛋的做法" - }, - { - "no": 150, - "id": "4409ed4aee95658acc199ad8d7f1ffd3", - "name": "蒸卤面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "猪五花肉", - "芹菜", - [ - "鲜面条（要求必须是", - { - "type": "strong", - "text": "最细" - }, - "的，如果附近菜市场没有，请参考制作", - { - "type": "link", - "text": "焖面", - "href": "https://note.youdao.com/" - }, - "）" - ], - "葱,姜,蒜", - "食用油（花生油最佳）", - "生抽,老抽,料酒,盐,五香粉", - "蒸锅,需带笼屉", - "炒锅" - ] - }, - "下列原料供有一定烹饪基础或者学有余力的同学选配", - { - "type": "list", - "items": [ - "花椒", - "干红椒", - "青椒" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 2 个人吃。", - { - "type": "list", - "items": [ - "芹菜 两根中等大小的芹菜", - "五花肉 350g", - "面条 500g", - "大葱 10cm", - "大蒜 5 瓣", - "姜片 20g", - "青椒 2 个", - "干红椒 3 个", - "花椒 20 粒", - "盐 10g", - "五香粉 5g", - "生抽 15ml", - "老抽 10ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "备料" - }, - { - "type": "list", - "items": [ - [ - "猪肉去皮，切成 ", - { - "type": "codespan", - "text": "2 cm * 6 cm * 0.5 cm" - }, - " 薄片备用" - ], - "芹菜去叶，去掉根部 2cm，然后从中对半切开，切成 2cm 段备用", - "大蒜去皮切粒备用，葱切 0.2cm 薄片备用，姜切细丝备用" - ] - }, - { - "type": "heading", - "text": "预制" - }, - { - "type": "list", - "items": [ - "炒锅烧热至冒烟后，倒入 3ml 食用油滑锅后倒出底油", - "重新加入食用油，加入肉片，葱姜蒜，干红椒，炒 1 分钟，注意不停匀速翻炒", - "加入料酒，生抽，老抽，再翻炒 1 分钟", - "续入 500ml 热水。盖上锅盖炖煮 3 分钟", - "将芹菜，青椒倒入锅中，加入盐，五香粉调味，盖上锅盖继续炖煮煮 3 分钟 后关火", - "蒸锅加入 1000ml 水，烧开上汽后，将面条摊平在笼屉上放入锅中，蒸 15 分钟", - "面条蒸熟后取出，用筷子和无情铁手扒拉散开在案板上，室温冷却" - ] - }, - { - "type": "heading", - "text": "再加工" - }, - { - "type": "list", - "items": [ - "将面条放入菜锅中搅拌，搅拌方式为一手持筷，一手持锅铲将菜翻至面条上面，以面条以全部均匀上色为搅拌完成标准", - "将搅拌后的面条再次放在整屉上，再次蒸 10 分钟 关火" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "技术总结", - { - "type": "list", - "items": [ - "切割猪肉时，可以让菜市场摊贩帮忙，根据经验，请求时机把握在已切割后未付款之前成功率最高", - "首次做饭时可以提前备好料防止手忙脚乱，后续熟练后可以并发执行", - "两次蒸面条时，都要尽量的弄散开，可以避免蒸好后团在一起。面条太长时可以拽断，方便后续搅拌与盛取", - "取出蒸好的面条时尽量动作轻一些，避免蒸屉翻到面条触水", - "佐餐时啤酒更配呦！" - ] - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "蒸卤面是一道豫南的非常经典的家常菜，荤素搭档，简单易学。一般初学者只需要一个小时即可完成。", - "NOTE：本次标准为豫南口味，可能和其他地方不太一样，食无标准，兼容并包，好吃即可。" - ], - "title": "蒸卤面的做法" - }, - { - "no": 151, - "id": "df190fceef6141e90950f5e0d8a6d475", - "name": "煮锅蒸米饭", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "北方大米", - "水", - "厚底煮锅+严丝合缝的锅盖（制作过程中不会有大量蒸汽泄漏）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "米：100ml-200ml/人", - "水：米的体积的 2 倍" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "清洗大米", - "将米和水加入煮锅", - "大火煮至水沸腾", - { - "type": "strong", - "text": "搅拌底部防止粘黏" - }, - [ - "盖上锅盖，转", - { - "type": "strong", - "text": "小火" - }, - "加热 10-15 分钟（根据对软糯程度的喜好），中途切勿打开锅盖" - ], - "关火，静置 5 分钟", - "Enjoy :)" - ] - }, - { - "type": "image", - "text": "rice_regularPot", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/98d24209bb2426cb7473a5ebe522312f" - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "link", - "text": "腐国人研究煮米饭，好想送他们个电饭煲！", - "href": "https://www.bilibili.com/video/BV1RW411z7r9" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "煮锅蒸米饭的做法" - }, - { - "no": 152, - "id": "38dc8cbaa884a7e67ac7523093ec0a02", - "name": "电饭煲蒸米饭", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "电饭煲", - "江南米或北方大米", - "水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "一般一个人可以食用 100ml-200ml 的米。" - ] - }, - "指尖量水法 （用于精准确定米水量的方法）", - { - "type": "list", - "items": [ - [ - "江南米，米和水放在电饭煲的容器内，食指触及米时，水量能刚好没过食指的第一个指节的", - { - "type": "strong", - "text": "一半的一半" - }, - "。" - ], - "北方大米，米和水放在电饭煲的容器内，食指触及米，水量能刚好没过食指的第一个指节。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "清洗米", - "将米和水一起加入电饭煲中。", - "连接电饭煲电源，进入加热模式。等待大约 30 分钟。", - "待电饭煲自动进入保温模式后。", - "将米在电饭煲中闷 10-15 分钟。", - "盛出米。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "技术总结", - { - "type": "list", - "items": [ - "不论什么容器，水的量都是可以使用“指尖量水法”煮出好米饭。", - "水的多少是能够严重影响一碗好米饭的口感。", - "南方一般食用江南米，北方一般食用北方大米，江南米会比较细长，而北方大米会比较短且圆。", - "米饭不同品种的米，不同的水量会极度影响口感。" - ] - } - ] - ] - }, - { - "type": "list", - "items": [ - "更多信息请参考使用的电饭煲的说明书。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "电饭煲蒸米饭的做法" - }, - { - "no": 153, - "id": "e1b886cad970fc2b58b7493089e44425", - "name": "老友猪肉粉", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "米粉", - "猪肉", - "酸笋", - "剁椒", - "豆豉", - "大蒜", - "料酒", - "生抽", - "白糖", - "米醋", - "盐", - "油", - "生粉", - "胡椒粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "米粉（250g 记得 50 度的温水泡半小时）", - "猪肉(50g)", - "酸笋(50g)", - "剁椒（15g 辣椒剁完后, 个人需求适当放。 ）", - "豆豉(30g)", - "大蒜(10g)", - "料酒(10-20ml)", - "生抽(15ml)", - "白糖（5g 如果不喜欢糖，可以考虑不放）", - "米醋(5ml)", - "盐(5ml)", - "油(15ml)", - "生粉(15ml)", - "胡椒粉(10ml)" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "全部猪肉用料酒、盐、生抽、生粉、胡椒粉倒在一个碗里调味,备用", - "热锅不放油,下全部酸笋把水份炒干，炒干的酸笋中间留点空间", - "放入 10ml - 15ml 食用油与全部大蒜、 剁椒、 豆豉到炒干的酸笋中间到炒干的酸笋中间,全部推到中间炒出香味", - "放入全部调味好的猪肉,持续放入 10ml 生抽炒一分钟", - "放入 5ml 米醋、 10ml 生抽、450ml 清水一起煮开", - "水煮开后,放入温水泡好的米粉,继续煮 3 分钟就可以盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "记得米粉必须是泡过的才好吃,没有泡过的话是很难吃的！" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/64f3434e00cd0312f960c3703f8ee7b3" - } - ], - "title": "老友猪肉粉的做法" - }, - { - "no": 154, - "id": "dc2d02163a9b14604aa8ce47b2823563", - "name": "老干妈拌面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "面", - "老干妈", - "酱油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "水 1 升", - "面量 120 克 * 份数", - "老干妈 15ml * 份数", - "酱油 5ml * 份数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将水倒入锅中并煮沸", - "将面均匀放入锅中", - "在煮的过程注意搅拌，避免面粘成一坨", - "当用筷子挑起一根面且该面能自然地从筷子上滑落时再等 30 秒关火", - "将面夹入碗中", - "按照上面的计量放入老干妈和酱油", - "用筷子将碗里的面、老干妈、酱油拌均匀", - "吃" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "老干妈拌面的做法" - }, - { - "no": 155, - "id": "bf5d465729f54df090164e5ab957a5d1", - "name": "茄子肉煎饼", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "米粉（指用大米研磨成的粉）", - "小麦粉", - "鸡蛋", - "煮熟的腊肉", - "茄子（买长条状的，越圆越好）", - "食用油", - "食盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "制作 1 份，1 份正好够 2 个人吃。", - "每份：", - { - "type": "list", - "items": [ - "米粉 250g", - "面粉 50g", - "鸡蛋 1 个", - "煮熟的腊肉 100g", - "茄子 1 根（约 10-15cm 长）", - "食用油 10-15ml", - "食盐 1-2g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将茄子去皮后切成片，将腊肉切成片，备用" - ] - }, - { - "type": "image", - "text": "茄片肉片", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/7fcd7d658d228af6bc828596c9fe815a" - }, - { - "type": "list", - "items": [ - "依次向盆中加入 250g 米粉（大米研磨成的粉）、50g 面粉和 1 个鸡蛋" - ] - }, - { - "type": "image", - "text": "米粉250g", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/609aab70cf760e1f618b03617d990b26" - }, - { - "type": "image", - "text": "米粉面粉鸡蛋", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/b8a9990534243c48c3e83de354414754" - }, - { - "type": "list", - "items": [ - [ - "边用筷子搅拌，边加入清水（", - { - "type": "strong", - "text": "清水用于调节粘稠度" - }, - "），使米粉、面粉、鸡蛋混合成面糊,当面糊能够附着在茄片、肉片上而不掉落时停止加水，而后将所有茄片和肉片放入面糊中，用面糊充分包裹" - ] - ] - }, - { - "type": "image", - "text": "混合", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/18c87ff638d06bb329219719c2f7a942" - }, - { - "type": "list", - "items": [ - [ - "平底锅加入食用油", - { - "type": "strong", - "text": "10-30ml" - }, - "，开小火" - ] - ] - }, - { - "type": "image", - "text": "起锅烧油", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/71298e1a5a5eb0aaeb39d1909c3ddb74" - }, - { - "type": "list", - "items": [ - [ - "用筷子或勺子把裹了面糊的茄片、肉片放入锅中，先煎至两面金黄，再煎", - { - "type": "strong", - "text": "3-6分钟" - }, - "（", - { - "type": "strong", - "text": "煎的过程中，食用油会变少，可再添加食用油" - }, - "）" - ] - ] - }, - { - "type": "image", - "text": "开始煎", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/c9c0b29434b2ee3a4a6d94d5826cbaba" - }, - { - "type": "list", - "items": [ - "撒盐，翻炒均匀，起锅装盘" - ] - }, - { - "type": "image", - "text": "撒盐准备起锅", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/a420a8cbb2e6f3b6f61ea6b8e12df21b" - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "用小火煎" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "茄子肉煎饼成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/a42521780ff2eaa7e873dcb289a3ae81" - }, - "茄子肉煎饼是一道简单易做的饼类主食。" - ], - "title": "茄子肉煎饼的做法" - }, - { - "no": 156, - "id": "07d429bb0b94561f87d4b4fbac262e43", - "name": "蛋炒饭", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "冷饭", - "鸡蛋", - "火腿", - "黄瓜", - "胡萝卜", - "油", - "盐", - "胡椒粉", - "生抽", - "香葱", - "灯影牛肉丝（备选）" - ] - }, - [ - "准备时，米饭可以参考", - { - "type": "link", - "text": "米饭的做法", - "href": "./米饭/电饭煲蒸米饭.md" - }, - "。" - ] - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1-2 个人食用", - "总量：", - { - "type": "list", - "items": [ - "冷饭（份数*500ml）", - "鸡蛋 （份数*1.5 // 1 向下取整）", - "火腿（份数*2 个）", - "黄瓜（可选，份数*30g）", - "胡萝卜（可选，份数*30g）", - "油（份数*12ml）", - [ - "盐（份数", - { - "type": "escape", - "raw": "\\*", - "text": "*" - }, - "4g - 份数*6g）" - ], - "胡椒粉（份数*8g）", - "香葱（份数*1 颗）", - "生抽（份数*10ml）" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "米饭提前用铲子铲成小块", - "火腿肠、胡萝卜、黄瓜等根据需求切片或者块状", - "如果家里有灯影牛肉丝 准备好味道更佳", - "将鸡蛋全部打到一个大碗里，搅匀。注意，不要在这一步加盐。", - "大火热锅，待锅里冒烟放入食用油", - "将火调至中小火，均匀倒入鸡蛋，安静等待 6s 钟，待鸡蛋底部有一点可以成型的感觉时，迅速倒入米饭大火翻炒，为的就是每一粒饭都裹上鸡蛋。", - "倒入火腿肠、胡萝卜、黄瓜等备料、翻炒 10 秒钟", - "翻炒过程中将米饭的块状捣碎、这一步过程会比较长、待米饭全部捣碎再翻炒均匀即可", - "调至小火、加盐、加灯影牛肉丝、胡椒粉、生抽", - "进一步翻炒均匀，能看到一些米饭在锅里有“跳起来”的时候其实就已经差不多了", - "最后倒入香葱再翻炒 10s", - "关火、盛入碗中" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - [ - "技术总结", - { - "type": "list", - "items": [ - "使用隔夜的冷饭炒饭最佳，没有冷饭的同学也可以现煮（可以使用冰箱立马给米饭降温），不过要做到“粒粒分明”的口感就需要炒更久。", - "炒饭要做到“粒粒分明”其实就是要将饭炒干。为什么要用隔夜的冷饭是因为隔夜已经流失了一定的水分。" - ] - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "蛋炒饭的做法" - }, - { - "no": 157, - "id": "5ee5d60fd0bbf20bdf05302826aa90d7", - "name": "酸辣蕨根粉", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "蕨根粉", - "油泼辣子", - "酱油", - "香醋", - "小米辣（可选）", - "蒜（可选）", - "葱（可选）", - "盐", - "糖", - "一口有点深度的锅" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "酱油 : 醋 : 油泼辣子 = 3 : 2 : 2 （酱料具体量根据蕨根粉多少决定，这个比例仅为保证口味的方向不出错）", - "如果觉得酱料较为清淡，可以加入 2 至 5 克盐", - "如果想要酱料鲜一些，可以加入 2 克糖" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "蕨根粉的煮制" - }, - { - "type": "list", - "items": [ - "锅中加入约为深度 3/5 的水，烧开", - "水沸腾后加入蕨根粉，中小火煮 8 分钟", - "出锅" - ] - }, - { - "type": "heading", - "text": "酱料的调制" - }, - { - "type": "list", - "items": [ - "根据配比，加入酱油、醋、油泼辣子", - "用筷子蘸取，尝一口", - "如果觉得此时酱油味稍浓，加入准备好的盐", - "如果觉得此时不够鲜，加入准备好的糖", - "充分搅拌至大部分颗粒状调料溶解" - ] - }, - { - "type": "heading", - "text": "装盘与完成步骤" - }, - { - "type": "list", - "items": [ - "取一个碗", - "加入上一步调制的酱料", - "将蕨根粉过冷水后放入酱料中", - "充分搅拌", - "将准备的葱、蒜、小米辣切碎后撒在粉上", - "完成啦(｡･∀･)ﾉﾞ" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "葱姜蒜为附加调料，加入可以增添风味，不加也并无大碍", - "糖和盐根据个人口味，需要加入的具体量不同，请酌情加入", - "建议使用碗作为最终装盘餐具，因为使用盘子会使吃粉变得困难一些", - "整体口味偏辣，如果不能吃辣请减少油泼辣子的量并且不加入小米辣" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "酸辣蕨根粉是一道适合初学者的简单易做的凉菜，可做主食，以酸辣口为主，预计 10 分钟可做完。" - ], - "title": "酸辣蕨根粉的做法" - }, - { - "no": 158, - "id": "31170521027d48c1491955c461929999", - "name": "醪糟小汤圆", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "小汤圆", - "醪糟", - "白糖", - "枸杞（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1-2 个人食用", - "总量：", - { - "type": "list", - "items": [ - "水 300 毫升 * 份数", - "小汤圆 250 克 * 份数", - "醪糟 50 克 * 份数", - "枸杞 5 颗 * 份数", - "白糖" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将水倒入锅中并煮沸", - "放入小汤圆煮 8 分钟", - "放入醪糟和枸杞再煮 2 分钟", - "盛入碗中根据个人口味加入白糖并搅拌均匀", - "吃" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "白糖的用量根据个人口味更改", - "若喜欢更浓的口感可以减少 100 毫升内的水", - "若喜欢软点的枸杞口感，可以将枸杞和小汤圆同时煮" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "醪糟小汤圆的做法" - }, - { - "no": 159, - "id": "cff4195fd38985063546ab4c90a8eeb6", - "name": "韩式拌饭", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "米饭", - "鸡蛋", - "火锅牛肉卷", - "豆芽", - "蘑菇", - "胡萝卜", - "西葫芦", - "韩式辣酱", - "雪碧", - "芝麻", - "芝麻油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "米饭 1 碗 (400g)", - "鸡蛋 1 颗", - "火锅牛肉卷 6 卷 60g", - "豆芽 1 把 80g", - "蘑菇 50g", - "胡萝卜 1/4 根", - "西葫芦 50g", - "韩式辣酱 25ml", - "雪碧 2 瓶盖, 20ml", - "芝麻 10g", - "芝麻油 20ml", - "生抽 15ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "蔬菜清洗 切丝 放锅中翻炒 食材变软 便可称出", - "煮水 等沸腾时 焯牛肉卷 只需煮熟 大概三分钟即可捞出", - [ - "煎", - { - "type": "link", - "text": "溏心蛋", - "href": "../../breakfast/溏心蛋.md" - } - ], - [ - "将", - { - "type": "link", - "text": "米饭", - "href": "../../staple/米饭/电饭煲蒸米饭.md" - }, - "放在一个碗里 然后倒扣在大碗" - ], - "将准备好的蔬菜和肉卷依次绕圈放在米饭上面 将煎蛋放中间", - [ - "备酱汁", - { - "type": "list", - "items": [ - "10ml 韩式辣酱（甜辣口）+ 5ml 生抽 + 两瓶盖雪碧（减肥的话 可以放无糖雪碧）+ 10g 芝麻 + 5ml 芝麻油", - "搅拌上述酱汁，可以再加生抽和盐" - ] - } - ], - "将备好的酱汁倒在摆好盘的碗中" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "这是道非常简单的菜 过程会比较繁琐 但当将菜肉米饭酱汁搅拌起来吃会很满足", - "如果对外观有一定要求 可以用砂锅代替普通碗" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "韩式拌饭", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/a2372f56d89dd1eb63421fc5adf4f057" - } - ], - "title": "韩式拌饭的做法" - }, - { - "no": 160, - "id": "87f851710ee34579c421e986306a27cc", - "name": "麻油拌面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "风干快熟面/任何牌子的快熟面（不需要调味料）", - "麻油", - "胡椒粉", - "老抽", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "水 1 升", - "快熟面 1 块", - "麻油 15ml", - "老抽 10 克", - "盐 30 克（可选，这 30g 盐不会被全部食用）", - "胡椒粉 10 克", - "生抽 5 克（可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将水倒入锅中并煮沸 （喜欢吃 q 弹面的同学，可在水里加入 30 克盐，用盐水煮出来的面会比较 q 弹）", - "将快熟面放入锅中 3 分钟（也可参考当下品牌快熟面的烹饪时间）", - "当面开始散了可以开始搅拌，让面受热均匀", - "将水滤干把面倒入碗中", - "按照上面的计量放入麻油，老抽，胡椒粉，生抽（可选）", - "筷子搅拌均匀", - "一道简单即省钱的懒人麻油拌面就完成啦" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "省吃俭用懒人的菜：麻油拌面：想必大家都会有节约开销的时刻吧，附上个人耐吃又省钱的食谱。不需要太多的步骤简单的煮，捞，吃。", - "单身的朋友懒惰出门，又不想花钱，简简单单就一餐。\n非单身的朋友想存钱，让女友花钱，简简单单就一餐。" - ], - "title": "麻油拌面的做法" - }, - { - "no": 161, - "id": "3a000f4d1ab096e5a184d38d9bab0aec", - "name": "麻辣减脂荞麦面", - "category": "staple", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "调味料：火锅底料、花生酱、全脂牛奶、生抽、辣椒油、醋、花椒油", - "原料：半干荞麦面、娃娃菜、生菜", - "洗菜盆、直径 18cm 的小锅" - ] - }, - { - "type": "heading", - "text": "建议购买方案：" - }, - { - "type": "list", - "items": [ - "荞麦面：pdd买食尚烩荞麦面，一包400g，价格4.9元，可以做4份", - "火锅底料：某宝小龙坎传统清油火锅底料味道最佳，29.8元一包，可以做20份", - "花生酱：pdd莺歌花生酱 24.8元两瓶，可以做68份", - "花椒油：pdd五丰黎红花椒油400ml,32元两瓶，可以做80份", - "其他：随便，不会影响到口味" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "半干荞麦面 100g", - "娃娃菜 8 片（共 150g）", - "生菜 6 片（共 80g）", - "火锅底料 25g", - "花生酱 15g", - "全脂牛奶 150ml", - "生抽 6ml", - "辣椒油 10ml", - "醋 20ml", - "花椒油 10ml", - "水 500ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "娃娃菜、生菜洗好，备用", - "锅内倒入 500ml 水，开大火，将荞麦面和娃娃菜放进去，等待水沸腾", - "水沸腾后，转小火，加入火锅底料、花生酱、牛奶、生抽、辣椒油，水开后煮 5 分钟", - "加入生菜，再煮 2 分钟", - "加入醋、花椒油，关火，直接端着小锅开吃。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "一定要选半干荞麦面，口感最好", - "可以随意添加其他东西，比如火锅丸、蛋饺等", - "火锅底料、花生酱、牛奶一定要加，口味三大巨头", - "如果不能吃酸，可以不加醋" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "麻辣减脂荞麦面做法非常简单，不需要任何厨艺基础。\n一份 298 千卡，美味+便宜+减脂，只需要 20 分钟就可以完成。" - ], - "title": "麻辣减脂荞麦面的做法" - }, - { - "no": 162, - "id": "cc2754fe92ecdc562ec7fe655be9e510", - "name": "示例菜", - "category": "template", - "detail": [ - { - "text": "原料和工具", - "content": [ - "", - "", - "", - "", - { - "type": "list", - "items": [ - "咖喱块（推荐品牌好侍）", - "土豆", - "藤椒油（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "", - "", - "", - "", - "每次制作前需要确定计划做几份。一份正好够 2 个人吃。", - "每份：", - "", - "", - "", - { - "type": "list", - "items": [ - "咖喱块 115g", - "土豆 2 个（每个土豆大约重 120g，共约 240g）", - "食用油 10-15ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - "", - "", - "", - { - "type": "list", - "items": [ - "土豆去皮、切成不超过 4cm 的大块，备用", - "咖喱块切碎，增加接触面积加速溶解，备用", - "热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高", - [ - "放入土豆，保持翻炒至土豆", - { - "type": "em", - "text": "变软" - }, - "（可以用筷子确认）", - "" - ], - [ - "加水没过所有食材，沸腾后，将火调小然后", - { - "type": "strong", - "text": "等待 15 - 20 分钟" - }, - " ", - "" - ], - [ - "关火，加咖喱并搅拌，等待直至咖喱融化 ", - "" - ], - [ - "再开火，缓慢", - { - "type": "strong", - "text": "搅拌 10 分钟" - }, - "，防止糊锅" - ], - [ - "在外观", - { - "type": "em", - "text": "呈粘稠状态" - }, - "后关火，盛盘" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "", - { - "type": "list", - "items": [ - "操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。", - [ - "参考资料：", - { - "type": "link", - "text": "世界美食教程的微博视频", - "href": "http://t.cn/EJ77yFy" - } - ] - ] - }, - "", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。", - "" - ] - } - ], - "desc": [ - "", - "", - "", - "", - "", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/75e8179e0eef4ebaa64f963636bc2475" - }, - "", - "示例菜是一道简单易做的菜。富含 DHA 和蛋白质。一般初学者只需要 3 小时即可完成。还有美容效果哦~" - ], - "title": "示例菜的做法" - }, - { - "no": 163, - "id": "1103d17334ea410b5a781cff8a9443a8", - "name": "上汤娃娃菜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "娃娃菜", - "皮蛋", - "午餐肉（火腿肠）", - "葱", - "姜", - "蒜", - "盐", - "糖", - "淀粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜仅有足够 2-4 人食用的版本。", - { - "type": "list", - "items": [ - "娃娃菜 700g", - "金针菇 10g（看个人喜好, 不喜欢 see you tomorrow 的就不放 😂）", - "皮蛋 一个（没有也可以不放）", - "午餐肉（火腿肠都可以替代）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "娃娃菜洗净, 竖着切开切成段。", - "葱 3g 切 小段。蒜 10g 切片。姜 10g 切小片。", - "皮蛋切成丁, 火腿肠或者午餐肉切成丁（1cm 大小的丁）", - "金针菇洗净撕开", - "烧热水娃娃菜放进去十秒钟出一下水捞出。", - "热锅凉油, 加热锅倒入油过一遍就倒出来, 重新倒入一点油。", - "调至小火加入葱姜蒜，煎炒出香味即可。", - "加入适 300g 清水（水量没过娃娃菜即可）, 放入娃娃菜, 金针菇, 午餐肉", - "加入调味料蚝油、糖、盐、味精烧开。", - "煮 3 分钟, 煮开后开始装盘, 盛出娃娃菜后皮蛋放在上面把汤汁浇上去就可以了", - [ - { - "type": "image", - "text": "上汤娃娃菜", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/a5d9ed13d27dc3e0f12c31835f662290" - }, - "", - " 拍照技术有限, 味道还是很不错的" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "上汤娃娃菜的做法 （素菜|减肥餐）" - ], - "title": "上汤娃娃菜的做法" - }, - { - "no": 164, - "id": "43d3a6890b845843df91ada0b941006a", - "name": "凉拌油麦菜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "油麦菜", - "芝麻酱", - "酱油", - "醋", - "蚝油", - "白糖", - "香油", - "蒜", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1-2 个人食用", - "总量：", - { - "type": "list", - "items": [ - "1 颗 油麦菜（约 200g） * 份数", - "15ml 醋 * 份数", - "5ml 酱油 * 份数", - "10ml 芝麻酱 * 份数", - "5ml 香油 * 份数", - "5g 糖 * 份数", - "10ml 蚝油 * 份数", - [ - "两", - { - "type": "strong", - "text": "头" - }, - "蒜 * 份数" - ] - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "蒜拍碎切末", - "醋，酱油，芝麻酱，香油，糖，蚝油，蒜末放到碗里搅拌均匀", - "油麦菜切段，每段不超过 4cm", - "油麦菜放到一个大点的盆里,倒入上述碗中酱料,充分搅拌均匀." - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "芝麻酱可以用花生酱代替", - "芝麻酱一定要和油麦菜混合均匀才更好吃." - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "凉拌油麦菜的做法" - }, - { - "no": 165, - "id": "9bb1e717501dc1ee48a49f9fc1deaf50", - "name": "凉拌莴笋", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "莴笋", - "萝卜", - "小米辣", - "姜", - "蒜头", - "盐", - "食用油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "莴笋 1 根", - "萝卜 0.25 根", - "小米辣 2 个", - "姜 1 片", - "蒜头 2 粒", - "盐 5 g", - "食用油 25 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "莴笋削皮，切小条。萝卜切条，一起放入大碗，加入盐搅拌，放置 10 分钟", - "放置后的莴笋用水清洗 1-2 遍", - "起锅烧水，放入莴笋，水煮 1 分钟 捞出，沥干水分，放入大碗", - "起锅烧油，放入姜片、蒜粒、小米椒煸炒 30-45 S ，倒入莴笋中", - "搅拌充分，端盘" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f59862954f11a3a5e0fd1dcfb8881149" - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "萝卜非必须，只是为了增加菜色", - "端盘后，可以根据个人口味，额外增加生抽、白砂糖、香醋、芝麻等佐料", - "莴笋条的大小看个人口感决定，但莴笋皮要尽量多削点，不然真的影响口感", - "冰镇效果更加" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "凉拌莴笋，开胃小菜" - ], - "title": "凉拌莴笋的做法" - }, - { - "no": 166, - "id": "4c0b46d9daee869b6bf26f24c92e6dc1", - "name": "凉拌黄瓜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "黄瓜", - "醋", - "酱油", - "蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "黄瓜 200 克 * 份数", - "醋 7.5 ml + 4 ml * 份数", - "酱油 5 ml + 2.5 ml * 份数", - "蒜 3 瓣 * 份数", - "盐 0.4 克 + 0.2 克 * 份数", - "香油 5 ml + 2 ml * 份数", - "蚝油 5 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "用菜刀将黄瓜拍扁，再剁成长 3 厘米的碎块", - "将碎黄瓜装入碗中", - "将蒜拍碎切成碎末", - "将醋，酱油，盐，耗油和蒜依次倒入碗中搅拌均匀并腌制 15 分钟", - "将香油倒入碗中并均匀搅拌" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "部分情况下黄瓜端头有苦味，请洗净切下后确认", - "做好之后直接开吃，亦可先准备好后放入冰箱冷藏（并非冷冻）后食用", - "若放入冰箱冷藏，则需使用保鲜膜包紧，并在 8 小时内食用完毕，否则黄瓜会因过度腌制失去清脆口感" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "凉拌黄瓜的做法" - }, - { - "no": 167, - "id": "21169af39521c0cf33f50ebcf8178d38", - "name": "包菜炒鸡蛋粉丝", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "包菜", - "鸡蛋", - "粉丝", - "胡萝卜", - "菜籽油", - "盐、生抽、老抽、耗油", - "葱、蒜、干辣椒" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "包菜 半 颗", - "鸡蛋 2 个", - "粉丝 1 把", - "胡萝卜 半 根", - "菜籽油 20 ml", - "盐 2 g、生抽 15 ml、老抽 10 ml、耗油 10 ml", - "葱 半 根、蒜瓣 2 片、干辣椒 5 根" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "胡萝卜、包菜切丝备用", - "粉丝先用冷水浸泡 1 小时，然后将粉丝放入锅中，加入开水烧至粉丝烫软捞出备用", - "鸡蛋打入碗中，加入盐后搅拌 15 S", - "葱、蒜、辣椒切成小粒备用", - "起锅烧油，倒入鸡蛋，打散炒熟盛出", - "再倒入油，放入葱、蒜、干辣椒翻炒 8 秒", - "下胡萝卜、包菜丝儿翻炒 30 秒", - "放入粉丝", - "放调料，生抽 15 ml，老抽 10 ml，耗油 10 ml，盐 2 克", - "放入之前炒好的鸡蛋，翻炒约 15 秒", - "出锅摆盘" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f69e61bb4ef8c20a900c7c50a6a2977d" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "包菜炒鸡蛋粉丝，是中国的一道日常生活中所熟知的菜品" - ], - "title": "包菜炒鸡蛋粉丝的做法" - }, - { - "no": 168, - "id": "a2ec3aaeebf95db17c28b282405ebe5c", - "name": "地三鲜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "土豆", - "尖椒", - "葱", - "姜", - "蒜", - "豆瓣酱", - "生抽", - "盐", - "糖", - "淀粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，这道菜仅有足够 2-4 人食用的版本。", - { - "type": "list", - "items": [ - "茄子 100g", - "土豆 150g", - "尖椒 3 - 4 个", - "淀粉 20g" - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "土豆洗净、去皮。茄子、尖椒洗净。", - "葱 3g 切 0.5cm 小段。蒜 10g 剁碎。姜 10g 切沫。", - "茄子、土豆、尖椒均切成 15g 的小块。", - "热锅，加入 25ml 油。", - "加入土豆，煎炸大约 3 分钟，待其到大约 8 分熟，以显示金黄色为准。", - "捞出土豆，留下油。", - "加入茄子，煎炸大约 40 秒，待其到大约 7 分熟，以显示金黄色为准。", - "如果锅内已经没有流动的油，可以考虑补充 15ml 油。", - "放入葱 3g。姜 10g。", - "放入豆瓣酱 20ml。", - "放入生抽 10ml。", - "放入盐 8g。", - "放入糖 10g。", - "放入之前处理的土豆。", - "放入尖椒。", - "翻炒 1 分钟。", - "放入蒜 10g", - "加入 200ml 水和 20g 淀粉。", - "待水开后，汤减少一半时，关火盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "地三鲜的做法" - }, - { - "no": 169, - "id": "cad51aef4e32d3acc1d3ef47279e2534", - "name": "干锅花菜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "花菜", - "五花肉", - "辣椒", - "生抽", - "白糖", - "蒜", - "盐", - "油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "花菜 400 g", - "五花肉 100 g", - "辣椒 1-2 根", - "生抽 10 ml", - "白糖 5g", - "蒜瓣 3-4 个", - "盐 2 g", - "油 10 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "花菜朵朝下，没入淡盐水中浸泡 20 分钟。然后洗净用小刀拆成小朵", - "入开水锅中焯水 1 分钟，捞出立即用冷水冲淋至完全凉透，沥水备用", - "五花肉切成薄片，大蒜白色切下用刀背拍扁，小红辣椒切成段", - "锅烧热放油，油热下大葱白爆香", - "下五花肉片入锅，用中火煸炒至表面全部变色，继续煸炒一会儿，把肥肉部分的油份逼出一部分", - "倒入红辣椒段和花菜，翻炒几下", - "加入 10 ml 生抽", - "再加入 5 g 白糖，转大火不断翻炒 1 分钟", - "把大蒜叶部分切成段，放入锅中，翻炒几下后，关火盖上盖子焖 1 分钟即可" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "干锅花菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/cb2b618cdb8a893956df385a361be144" - }, - "干锅花菜是湘菜常见的一道菜。" - ], - "title": "干锅花菜的做法" - }, - { - "no": 170, - "id": "17c144ace1b46e84953f00c7f32396ba", - "name": "拔丝土豆", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "土豆", - "食用油", - "淀粉", - "白砂糖", - "水", - "芝麻" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "土豆 2 个", - "食用油 500 ml", - "淀粉 30 g", - "白砂糖 120 g", - "水 100 ml", - "芝麻 5 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "土豆去皮，切均匀的小块。放入淀粉（不加水）搅拌，使得淀粉覆盖土豆表面", - "起锅烧油，放入土豆块，缓缓翻滚煎炸 5-7 分钟 ，直至筷子可以插进土豆", - "取出土豆，放入大碗备用", - "锅中加入水、白砂糖，沿着一个方向慢慢搅动白砂糖，直到白砂糖颜色变成褐色", - "重新倒入土豆，翻炒 30 S 后 出锅", - "土豆盛盘，散上芝麻" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/51ec3d5e27cb1ab5d6a7e051c4972941" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/33f0662737ad94098bd5d32ed17fdc21" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/cbc9dda9c359216f7bdb3e10ec1b2363" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/4bc124adf47bdc99807b5904d3e27e97" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "土豆煎炸不可太熟透，否则在拔丝端盘时不容易定性，影响美观" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "拔丝土豆是一道色香味俱全的特色名菜，属于鲁菜系" - ], - "title": "拔丝土豆的做法" - }, - { - "no": 171, - "id": "b0af4a5cd2ac80d821177e2a327d6002", - "name": "椒盐玉米", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "玉米粒", - "椒盐", - "芝麻粒", - "油", - "淀粉", - "两个塑料簸箕", - "若干吸油纸" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "这道菜分量和在川菜馆点的标准分量一样", - { - "type": "list", - "items": [ - "玉米粒（袋装） 350g", - "淀粉（在锅里完全能盖住玉米粒表面为准，在 40 - 70g）", - "椒盐粉 10g", - "芝麻粒 10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "玉米粒都是剥好的，直接解冻即可，温水泡 15 分钟或者灶上开水煮 5 分钟。", - "拿出一个簸箕，将其假设为 BoxA，垫上吸油纸，倒进解冻好的玉米粒。", - "shaking shaking shaking! - 直到吸油纸全部变湿为止。", - "拿出第二个簸箕 BoxB，垫上吸油纸，将 BoxA 的玉米粒全部倒入 BoxB 中。", - "shaking shaking shaking! - 直到吸油纸全部变湿为止。", - "重复上述操作多次，直到玉米表面没有明显可见的水滴但保持湿润的状态。", - "倒入大量淀粉，能够完全盖住玉米粒。", - "shaking shaking shaking! - 直到淀粉裹住了玉米粒", - "开灶 - 放锅 - 倒入油 尽量铺满锅底 但不要太多。", - "油热 8 成，倒入裹上了淀粉的玉米粒。", - "中火先煎 30s，不要翻炒，不然淀粉会掉。", - "轻微翻炒 3 分钟即可出锅。", - "最重要的一步：撒上 3g 椒盐，撒上芝麻粒！", - "香喷喷的”椒盐玉米“就做好了" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "玉米粒不要自己剥，费手的，可以直接外卖软件买菜”已经剥好的玉米粒“，30 分钟 送达后温水解冻。\n开水解冻慢就拿开水煮！（ 千万别煮玉米本身，带着包装一起煮，撕掉一个口", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。", - { - "type": "image", - "text": "椒盐玉米", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/ff72c838dc20377162a4460aaf67e494" - } - ] - } - ], - "desc": [], - "title": "椒盐玉米的做法" - }, - { - "no": 172, - "id": "7722114c0c96ee20124155880ec9ee0a", - "name": "榄菜肉末四季豆", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "四季豆", - "五花肉", - "橄榄菜", - "大蒜", - "小米辣（不吃辣可以不放）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - "四季豆 220g", - "五花肉 100g", - "橄榄菜 20g", - "大蒜 10g", - "小米辣 10g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将四季豆洗净，并把筋撕干净，然后切成大小均匀的颗粒备用。", - "将大蒜拍碎剁成蒜末备用。", - "将小米辣切成大小均匀的颗粒备用。", - "将五花肉去皮，然后剁成肉末备用。", - "将锅烧热，然后加入 20ml 油滑锅，锅滑好之后将热油倒出，然后加入 10ml 冷油，这就是传说中热锅冷油，这么做主要是防止肉末粘锅。", - "如果家里没有晾油瓶的话，也可以不用滑锅，放入油之后，直接加入肉末开始煸炒，小火煸炒两分钟，炒出猪油。", - "肉末炒香之后加入蒜末，橄榄菜和小米辣，炒出香味。", - [ - "加入四季豆开中火煸炒，四季豆至少要炒 5 分钟，一定要保证四季豆", - { - "type": "strong", - "text": "熟透" - }, - "，否则可能会食物中毒。" - ], - "四季豆炒熟后加入 2ml 酱油从锅边淋入，然后加入 2g 盐、1g 鸡精、1g 胡椒粉和 0.5g 糖。", - "将调料翻炒均匀。", - "出锅，装盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "榄菜肉末四季豆成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/a34808de817cf62be7df80947d8b4c89" - } - ], - "title": "榄菜肉末四季豆的做法" - }, - { - "no": 173, - "id": "9653f2ba86296fe2863a1ae790b9e019", - "name": "水油焖蔬菜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "食用油", - "盐", - "蚝油（可选）", - "叶菜类蔬菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "叶菜类蔬菜含水量较多，在准备时可能看起来体积很大。实际受热后体积会迅速减小。", - { - "type": "list", - "items": [ - "叶菜类蔬菜：300g ~ 500g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "洗净蔬菜", - "锅中加入 150ml 水，并烧开。（水不需要能完全没过蔬菜）", - "加入 3g 盐", - "（可选）加入 3ml 蚝油", - "加入 2ml 食用油", - "下菜， 翻拌一下，然后盖上锅盖焖 1 分钟", - "盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "不确定咸淡的情况， 可以先少放盐， 在出锅前尝味， 考虑调整加盐", - "可以用鸡汤、骨头汤等替代水， 更好吃", - "焖的时间不可过长" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "水油焖蔬菜中添加了油，这提升了口感，并且可提升脂溶性维生素的摄入。相比生吃蔬菜，好处更多。" - ], - "title": "水油焖蔬菜的做法" - }, - { - "no": 174, - "id": "dc80459ec86e46d7082417ac2ecb7671", - "name": "洋葱炒鸡蛋", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "洋葱", - "食用油", - "盐", - "葱", - "料酒" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鸡蛋 2 个", - "洋葱 50 g", - "食用油 50 ml", - "盐 2 g", - "葱 半 根", - "料酒 2 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋打入大碗中，加入洋葱片、盐后搅拌 60 S", - "起锅烧油，倒入鸡蛋，一面煎炸 30-45 S ，翻面继续翻炒，反复 2-3 分钟 后散上料酒出锅", - "鸡蛋装盘，散上葱花" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/64ad044eaec3cccaa9693fd262a63c26" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "洋葱炒鸡蛋，是中国的一道日常生活中所熟知的菜品" - ], - "title": "洋葱炒鸡蛋的做法" - }, - { - "no": 175, - "id": "6d2fe04d5050c05e39b3302603d6c4af", - "name": "炒滑蛋", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋（最好是无菌蛋）", - "牛奶" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鸡蛋 4 颗", - "牛奶 30ml", - "食用油 10ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋加入牛奶以及 5ml 食用油搅拌均匀，备用", - "大火烧热平底锅约 30s ，加入 5ml 食用油后再烧 30s 转小火。", - "放入搅拌好的鸡蛋，再锅中静置 5 秒后，用锅铲将蛋液从边缘缓慢推向中间", - "翻炒至大致凝固后关火，装盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "最后可根据个人口味撒些黑胡椒或者盐来调味。", - [ - "参考资料：", - { - "type": "link", - "text": "甜琛廚房", - "href": "http://sweetheartkitchen.com/recipes/scrambled-egg/" - } - ] - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "炒滑蛋成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e48aa4ab9e437640050fbb66acc89c45" - }, - "炒滑蛋是一道简单易做的菜。一般初学者只需要 5 分钟即可完成。" - ], - "title": "炒滑蛋的做法" - }, - { - "no": 176, - "id": "7f9254d167f7fe34ad026be9571b96f6", - "name": "炒茄子", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "八角（可选）", - "虾皮（可选）", - "香葱（可选）", - "酱油", - "菜籽油或花生油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1-2 个人食用", - "总量：", - { - "type": "list", - "items": [ - "茄子数量 = 份数 * 1.8 个", - "八角 = 份数 * 1 个", - "虾皮 = 份数 * 正常男子手抓半把", - "香葱 = 份数 * 2 颗", - "酱油 = 份数 * 40 ml" - ] - }, - "注：油、酱油这俩种材料在操作中也有体现，大家可以交叉对比来确定添加材料的数量\n" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将茄子洗净，一刀分为两段（竖切）。每段的茄子切菱形块，将切好的茄子放入碗中待命。", - "将香葱洗净，并切成葱花放到案板上待命。", - "切好八角，放到案板上待命。", - "开火热锅，直至锅内没有水。", - "往锅内倒食用油，没过锅底的两倍（油可以多加，但不可少加）。", - "热油约 6 成熟，放入八角、虾皮、香葱这三种可选性材料。", - "如果没有八角等可选材料，热油至 9 成熟。", - "待锅内的油到 9 成熟，将碗中的茄子倒入锅内用锅铲进行翻炒。", - "翻炒约 40 秒，将锅铲悬空，与锅平行，把酱油倒入锅铲内。一人约 2.5 锅铲（酱油可以少加，但不可多加，会咸）", - "继续进行翻炒。", - "等到锅内所有茄子变色且变软时捞出。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "因为酱油的缘故，所以本菜不必加盐。出锅之前可以尝一下，如果不咸可以加微量的盐，下次炒时酱油量要增加", - "如果加了虾皮，可以将酱油量酌情减少。", - "炒本菜时，一直大火即可。", - "切忌！一定不可加水，会变成水煮茄子，口感差，所以油可多放，不可少放。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "家常炒茄子，简单易学，原料不复杂，其中可选项有无皆可。（但是八角强烈推荐）" - ], - "title": "炒茄子的做法" - }, - { - "no": 177, - "id": "e7619e10b7661bc104e4aba884fbc7a8", - "name": "炒青菜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "青菜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1-2 个人食用", - "总量：", - { - "type": "list", - "items": [ - "青菜 100g * 份数", - "食用油 10-15ml（覆盖锅底即可）", - "食盐 5g * 份数", - "饮用水 70ml * 份数", - "白糖 5g * 份数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "青菜掰成小瓣，用清水洗净，备用。", - "热锅，锅内放入 10-15ml 食用油。等待 30 秒让油温升高。", - "将准备好的青菜倒入锅中，翻炒至青菜变软（约 1 分钟）。", - "倒入计算好的清水，水位应当完全浸润或即将没过青菜，加入食盐 （5g * 份数），继续翻炒约 1 分钟。", - "最后加入白糖小火加热 2 分钟，加热时盖上锅盖。", - "盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "虽然看起来加了很多盐，但是青菜比较容易出水，盐不会全部被吃进去，有不少会溶解在水里，不要喝那个剩下的汤就行。", - "加入白糖，会让青菜颜色更绿。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "制作简单方便。预计 10 分钟即可完成。" - ], - "title": "炒青菜的做法" - }, - { - "no": 178, - "id": "e1345d18b3968b44817f2223d48abeb9", - "name": "烤茄子", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "食用油", - "酱油（生抽）", - "蒜蓉", - "辣椒", - "孜然", - "食用盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照两个人的份量：", - { - "type": "list", - "items": [ - "茄子 1 个 （大约 200g）", - "食用油 20-30 毫升", - "酱油 4-6 克", - "小米椒 1 个 （大约 20g）", - "蒜蓉 3-4 瓣", - "孜然 1-3 克", - "食用盐 0.5-2 克" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将酱油、孜然、食用盐和切碎的小米椒置于碗中，均匀搅拌备用", - "茄子洗净，用纸巾擦干表面的水分", - "用叉子在茄子的一侧扎 4-8 下", - "使用 15-25ml 的食用油涂满茄子表面", - "将烤箱温度设置为 200℃ （打开烤箱风扇 大火），预热 2 分钟", - "将茄子放入烤箱中层或者上层，烤制 12-15 分钟 （茄子表面有褶皱，且能按压 0.3-0.5cm 的深度即可）", - "取出茄子，用刀茄子上竖着划一个口子。口子居中，上下距 1-1.5cm", - "用小刀或者叉子伸入口子，竖着切割茄子内部", - "将口子微微掰开，倒入第一步准备的酱料", - "再次将茄子放入烤箱，将烤箱温度设置为 200℃ ，烤制 4-7 分钟", - "取出，关闭烤箱电源" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "最终成品和楼下烧烤摊的烤茄子差不多，太香了！", - [ - { - "type": "strong", - "text": "注意事项：" - }, - "\n茄子表面有水分、未涂满食用油或未使用叉子扎孔可能导致", - { - "type": "strong", - "text": "茄子在烤制的过程中爆裂" - } - ], - [ - { - "type": "strong", - "text": "可以改进的环节：" - }, - "\n第一次用刀划口子的时候，可以直接将茄子竖直切成两半，然后切割出纹路后涂抹上酱料" - ], - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/22f0fdf76458ad97b6179378ce720675" - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "非常简单方便，而且香极了" - ], - "title": "烤茄子的做法" - }, - { - "no": 179, - "id": "ac3c7a7c9e2a2e46759027a8aae18e15", - "name": "糖拌西红柿", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "西红柿", - "白砂糖", - "冰箱" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "一份正好够 2 人吃。", - "每份：", - { - "type": "list", - "items": [ - "西红柿的数量 = 1 个", - "白砂糖 = 20g", - "西红柿 2 个（每个西红柿约 100g，共 200g）", - "白砂糖 20g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "西红柿大卸八块，去掉头部根蒂部，备用", - "拿出白砂糖，备用", - "全部切好后，将西红柿在盘子中均匀码一圈", - "撒上白糖，一盘凉拌西红柿就好了，营养美味，酸甜爽口，夏日解暑又解腻", - "放入冰箱冷藏 10 分钟口感最佳" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在制作过程中 请您小心使用刀具。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/f8762dad7f2108211aac2b6766ebbdca" - }, - "新鲜可口，制作简便，营养价值高，适合夏季食用，家庭餐桌上的一道美味凉菜。西红柿含有大量的维生素 C, 做法简单 几分钟就可完成。" - ], - "title": "糖拌西红柿的做法" - }, - { - "no": 180, - "id": "60fd782fb92fb4092ae8304d14edb4ab", - "name": "红烧冬瓜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "冬瓜", - "食用油", - "料酒", - "淀粉", - "生抽", - "老抽", - "鸡精", - "香葱", - "姜末", - "耗油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "冬瓜 300 g", - "食用油 50 ml", - "料酒 2 ml", - "淀粉 10 g", - "生抽 10 ml", - "老抽 15 ml", - "鸡精 3 g", - "香葱 0.5 根", - "姜末 1 粒", - "耗油 15 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "冬瓜去皮，切 边长不超过 2cm 小块", - "起锅烧油，放入冬瓜，缓缓翻滚煎炸 2 分钟 ，直至冬瓜表面泛金黄色", - "取出冬瓜，放入大碗备用", - "利用锅中的剩余油，依次放入姜末、生抽、耗油，翻炒 15 S", - "重新倒入冬瓜，翻炒 30 S 后，加入开水，水要没过冬瓜表面，大火煮 10 分钟", - "加入老抽上色，继续煮，直至冬瓜软糯（筷子可以轻松插近冬瓜）", - "加入鸡精、料酒、香葱翻炒后 30 S， 取出冬瓜到大碗中", - "锅中剩余汤汁保留，倒入水淀粉，煮开后汤汁浇灌在冬瓜表面" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/209b71082c36909c5deb65cb5ea619db" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/b4122132b0268535834b7a4742faca32" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "红烧冬瓜是一道具有色泽红亮，香鲜味美、营养价值丰富的家常菜" - ], - "title": "红烧冬瓜的做法" - }, - { - "no": 181, - "id": "c21a02f6c513c54d0d62efd4d96fa85b", - "name": "红烧茄子", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "大蒜", - "大葱", - "青辣椒", - "洋葱", - "西红柿", - "青茄子", - "盐", - "酱油", - "鸡蛋", - "面粉", - "淀粉" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 2 个人食用", - "总量：", - { - "type": "list", - "items": [ - "青茄子的数量 = 份数 * 0.7 个", - "青辣椒 = 份数 * 0.5 个", - "洋葱 = 份数 * 0.3 个", - "西红柿 = 1 个", - "大葱 = 半颗", - "大蒜 = 3 瓣", - "鸡蛋 = 1 个", - "面粉 = 青茄子数量 * 150 克", - "淀粉 = 面粉 / 4 克", - "酱油 = 茄子数量 * 7 克（向上取整）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "青茄子、青辣椒、西红柿、洋葱、大葱洗净。", - "大葱切 5 毫米宽的葱花，大蒜扒皮并拍碎，西红柿切 6 立方厘米的块，青辣椒、洋葱切 5g 的块。", - "茄子切菱形块（先切 2 公分厚的片，然后再把片切成 2 公分的条，最后斜刀切块儿...）。", - "将面粉倒入盆中，依次加入少量水，搅拌均匀，呈粘稠糊状。", - "加入淀粉，加入 30 克水，搅拌均匀。", - "将鸡蛋打到盆中，加入（面粉 / 20）克的盐，搅拌均匀。", - "将茄块倒入面糊中，搅拌使茄块的每一面都能沾上面糊。", - "开大火，热锅，加入 500 毫升的油，当能看到锅里的油冒出一丝烟时，调至小火，将茄块用筷子夹入到油锅，待所有的茄块下锅之后，调至中火，直到茄块变金黄色时捞出，将油倒出。", - "加入（份数 * 5）g 的油，放入大蒜、葱花，翻炒 15 秒，放入青辣椒块翻炒 30 秒，放入西红柿翻炒 30 秒。", - "放入炸好的茄块，加水面高度为锅内食材的 0.8 倍。", - "放入酱油和（份数 * 3）g 的盐。", - "等待，直到汤汁呈粘稠状（水位大概为剩余食材高度的 0.2-0.3 倍），开盖，盛出菜，关火。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在操作的第 4-6 步骤中要注意：\n一定要顺序执行，否则会有灾难性错误......", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "红烧茄子的做法" - }, - { - "no": 182, - "id": "083a15958b06b23860051bb25d55752b", - "name": "茄子炖土豆", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "土豆", - "肉", - [ - "辣椒（是青辣椒，而", - { - "type": "strong", - "text": "不是辣椒面或辣椒油" - }, - "）" - ], - "酱油", - "盐", - "蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 2-3 个人食用", - "总量：", - { - "type": "list", - "items": [ - "茄子的数量 = 份数 * 1 个 （每个茄子约 150g）", - "土豆数量 = 份数 * 1 个（每个土豆约 150g）", - "肉量 = 份数 * 180 克", - "酱油量 = 份数 * 15 毫升", - "盐量 = 份数 * 5 克", - "辣椒量 = 50 克（调味，所以无论多少人都放这些。）", - [ - "蒜量 = 3 瓣（调味，所以无论多少人都放这些。注意是里面的小瓣 3 瓣，而", - { - "type": "strong", - "text": "不是3整头" - }, - "）" - ] - ] - }, - "使用上述条件，计算出计划使用的原材料比例。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将茄子、土豆、辣椒洗净，蒜扒皮并拍碎。", - "将茄子、土豆切成约 6 立方厘米的块，辣椒切成 5 克的小块，肉切成 3 厘米的丝。", - "开火，热锅，加入份数 * 13 毫升的油。", - "当能看到锅里的油冒出一丝烟时，放入辣椒。", - "煸出辣椒香气后，立刻放入肉，用铲子翻炒 30 秒。", - "放入土豆，翻炒 30 秒。", - "放入茄子，翻炒 30 秒。", - "放入酱油和盐，继续翻炒 5 分钟。", - "加入水，水面高度为锅内食材高度的 0.9 倍，并盖上锅盖。", - "等待，直到锅内水的高度剩余食材高度的 0.1 倍时，开盖，放入蒜，搅拌均匀，关火。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "在操作的第 5-7 步骤中要注意：在此过程中注意锅底如果没有液体（油或水），则加 5 毫升的水再继续翻炒。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "茄子炖土豆的做法" - }, - { - "no": 183, - "id": "7052cd363974e0eea93519c4ce48d2ba", - "name": "茭白炒肉", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茭白", - "瘦肉", - "淀粉", - "食用油", - "鸡精", - "姜", - "蒜", - "料酒", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "茭白 2 根", - "瘦肉 100 g", - "淀粉 15 g", - "食用油 30 ml", - "鸡精 5 g", - "姜 1 片", - "蒜 1 个", - "料酒 5 ml", - "盐 2 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "heading", - "text": "准备" - }, - { - "type": "list", - "items": [ - "茭白切片，每片厚度 0.5 cm", - "瘦肉切条，厚度 0.3-0.5 cm，加入料酒、生粉、盐、水搅拌", - "姜切片、蒜头剁碎" - ] - }, - { - "type": "heading", - "text": "制作" - }, - { - "type": "list", - "items": [ - "起锅水烧开，放入茭白，水煮 60-90 S 后取出沥干", - "起锅，倒入 15 ml 油，倒入瘦肉，反复翻炒 60 S 取出", - "起锅，倒入 15 ml 油，倒入姜、蒜翻炒 30S，加入茭白继续翻炒 30 S", - "继续加入瘦肉翻炒 60 S，加入 20 ml 水，加入盐、鸡精后翻炒 60S 出锅" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/88b57f2c71b1d19300fe7be247cbd562" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/1392bf95b7d242dcf124ddb124f2dba4" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "最后一个步骤，可以考虑加耗油、生抽代替盐上色" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "茭白味道鲜美，有一定营养价值" - ], - "title": "茭白炒肉的做法" - }, - { - "no": 184, - "id": "73818c94f01080ce33033df595557482", - "name": "菠菜炒鸡蛋", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "菠菜", - "鸡蛋", - "食用油", - "食用盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 1 人的份量：", - { - "type": "list", - "items": [ - "菠菜 350g", - "鸡蛋 2 个", - "食用油 15ml", - "食用盐 5g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "菠菜去根，洗净，放在篮子里，焯水", - "将鸡蛋打入碗中，搅匀", - "热锅，加入 10ml 油", - "油热后，倒入鸡蛋液，中火翻炒 15 秒，先煎成蛋饼，然后再用锅铲切成小块", - "关火，将鸡蛋块 盛到盘子中，不要洗锅", - "重新开火，倒入 5ml 油，油热后，放入菠菜，大火 翻炒 15 秒后，倒入鸡蛋块，翻炒均匀", - "加入 5g 盐、100ml 饮用水，大火 翻炒 10 秒", - "关火，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "这道菜难度系数简单，营养丰富。", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/e5560bfa7e88cd67d5e0352f88338913" - } - ], - "title": "菠菜炒鸡蛋的做法" - }, - { - "no": 185, - "id": "c8be83ac1873da36a289d91e0a5da11e", - "name": "葱煎豆腐", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "白豆腐", - "葱", - "青辣椒", - "盐", - "鸡精", - "平底锅" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "白豆腐的数量 = 份数 * 0.8 向上取整。", - "辣椒的数量 = 1.5 只/三人。", - "葱的数量 = 2 根/三人。", - "盐量 = 份数 * 3g。", - "鸡精量 = 份数 * 1.5g。" - ] - }, - "使用上述条件，计算出计划使用的原材料比例，依口味调整。" - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "豆腐洗净。切约 5 mm 厚度，置于碟中。", - "葱洗净，除去根部，切成葱花，备用。", - "辣椒洗净，切开，去籽，切成 1cm * 1cm 状，备用、", - "热锅，加入份数 * 9ml 油。", - "油入锅后，使其均匀布于锅底，均匀放入豆腐，小火煎至金黄翻面。", - "待两面金黄，盛入碟中备用。", - "补油至覆盖锅底，倒入辣椒大火翻炒，并铲碾 3 分钟。", - "倒入豆腐，翻炒，加入盐与鸡精，中火翻炒 1 分钟后倒入 10 ML 水，大火收汁。", - "出锅前撒上之前计算好的葱花，起锅盛盘。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "葱煎豆腐的做法" - }, - { - "no": 186, - "id": "a7581343186e1f1e1c37d49f0a9bee9e", - "name": "蒲烧茄子", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "茄子", - "蒲烧汁", - "蜂蜜", - "白糖", - "生抽", - "老抽", - "料酒", - "水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - { - "type": "list", - "items": [ - [ - "根据锅的类型决策不同量的油", - { - "type": "list", - "items": [ - "不粘锅:油汇聚成滴后要散布在茄子的面积", - "铁锅:摊开后油可以刚好覆盖锅底" - ] - } - ], - "1 个长的上小下大的茄子（注意不要使用浙茄和圆茄）", - [ - "1 份蒲烧汁", - { - "type": "list", - "items": [ - "20 ml 蜂蜜", - "15 ml 白糖", - "40 ml 生抽", - "10 ml 老抽", - "20 ml 料酒", - "100 ml 水" - ] - } - ] - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "茄子削皮、横着切成两段", - "蒸 5 分钟", - "纵向切开，不要切断，在两边切面各划 2~3 刀至可以摊平", - "煎至两面金黄", - "往茄子上浇蒲烧汁至没过 1/2 茄子高度", - [ - "煎至背面上色，翻面", - { - "type": "list", - "items": [ - "同时收汁，若无法收汁可以加入水淀粉（生粉和水的比例在 1:4 到 1:10 根据收汁情况而定）" - ] - } - ], - "把剩下的蒲烧汁浇在茄子上", - "出锅，一份茄子烧蒲烧汁就烧好了" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "这个蒲焼き其实很中国，日式的蒲烧其实是烤的。", - "灵魂其实在于蒲烧汁？也可以买现成的蒲烧汁。", - "如果觉得腻可以在装盘后撒点切成 2~5 mm 的小葱，颜色搭配上也能不那么单调。", - "炒茄子（鱼香茄子、酱爆茄子）墙裂推荐浙茄，细长所以切成滚刀块刚刚好，皮很嫩不像这里需要去皮，茄子的味道适中。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - "众所皆知，茄子🍆和土豆🥔是两种荤菜。这一道蒲烧茄子，从外观上之于鳗鱼正如", - { - "type": "codespan", - "text": "土豆炖.*" - }, - "中的生姜之于土豆。" - ] - ], - "title": "蒲烧茄子的做法" - }, - { - "no": 187, - "id": "bf017bdadf3849e8df6a57e43a658939", - "name": "虎皮青椒", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "青椒", - "大蒜", - "白糖（灵魂）", - "醋", - "生抽", - "盐", - "砵或者有一定深度的碗" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "青椒 5 个，长度在 10-15cm 的最为合适", - "大蒜 2-3 瓣", - "油 20ml", - "白糖 15g", - "生抽 15ml", - "香醋 15ml", - "盐 4g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "去掉青椒蒂，用自来水冲洗干净。", - "青椒切长片，平均一个青椒纵向切成 3-4 片即可。", - "大蒜去皮，切成碎末，体积在 2mm x 2mm x 2mm 即可。", - [ - { - "type": "codespan", - "text": "调料 1" - }, - "：拿一个小碗倒入 20ml 油，将大蒜末放入其中。" - ], - [ - { - "type": "codespan", - "text": "调料 2" - }, - "：白糖、生抽、醋、盐全部倒入砵（碗）等容器，搅拌。" - ], - [ - "将 ", - { - "type": "codespan", - "text": "调料 1" - }, - " 倒入锅中，开火加热 5 成放入青椒，青椒片不要叠在一起，单独成片放置锅中。" - ], - "用锅铲不停的按压青椒，合适的时候翻面。", - [ - "翻炒约 2 分钟，待青椒表皮出现褶皱时，倒入 ", - { - "type": "codespan", - "text": "调料 2" - }, - "。" - ], - "加大火候继续翻炒 30s 后即可出锅盛入盘中。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。", - { - "type": "image", - "text": "虎皮青椒", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/73a67a56ef62600cf1fa54e4ece0e66b" - } - ] - } - ], - "desc": [], - "title": "虎皮青椒的做法" - }, - { - "no": 188, - "id": "fa47a06ac40f180d4b23a147782e2609", - "name": "蚝油三鲜菇", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "香菇", - "蟹味菇", - "白玉菇", - "小米辣", - "菜椒", - "食用油", - "盐", - "料酒", - "淀粉", - "生抽", - "鸡精", - "香葱", - "姜末", - "耗油", - "西蓝花" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "鲜香菇 2 朵", - "蟹味菇 30 g", - "白玉菇 30 g", - "小米辣 1 根", - "菜椒 0.5 颗", - "食用油 10 ml", - "食用盐 5 g", - "料酒 2 ml", - "淀粉 10 g", - "生抽 10 ml", - "鸡精 3 g", - "香葱 0.5 根", - "姜末 1 粒", - "蚝油 5 ml", - "开水 350 ml", - "西蓝花 100 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "蟹味菇、蟹味菇 去掉根部泥土，掰散菌朵", - "香菇切片（每片厚度 0.5-1 cm,厚点相对薄点更有嚼劲）", - "生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）备用", - "水开，放入西蓝花，清水煮 3 分钟，放入碗中备用", - "洗锅烧开水，加入 5 g 食用盐,倒入蟹味菇、白玉菇、香菇，水煮 1 分钟", - "1 分钟后，捞出沥干水分", - "起锅烧油，待油开始冒小泡,放入姜末、小米辣、菜椒 煸炒 30 S", - "倒入三鲜菇，然后依次倒入生抽、蚝油、鸡精，翻炒均匀后，倒入水淀粉", - "中火烧干汁，加入料酒、葱花 出锅", - "摆上西蓝花" - ] - }, - [ - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/ba1ebf37ed4dea6edabd0d865efe7c5d" - }, - "\n", - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3d50d4e22ba49de79d30a382dfcb0b3b" - } - ] - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "几分钟就能做出的蚝油蘑菇，滑嫩入味鲜美可口，别提多好吃了" - ], - "title": "蚝油三鲜菇的做法" - }, - { - "no": 189, - "id": "a4c72f21f7180695ba4d401b5dcce282", - "name": "蚝油生菜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "生菜", - "蚝油", - "大蒜", - "生抽", - "盐", - "白糖", - "食用油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "这道菜分量和在川菜馆点的标准分量一样", - { - "type": "list", - "items": [ - "生菜 1 棵( 200 g ± 50 )", - "蚝油 6-8 ml", - "大蒜 4-5 瓣（做成蒜泥或切碎）", - "生抽 6 ml", - "盐 0.5 g", - "白糖 1 g", - "食用油 5-8 ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "生菜洗净并去掉烂菜叶。", - "热锅，先放 1 L 清水（凉），然后在锅内放入 2 ml - 3 ml 食用油和 0.5 g 盐，等待锅中的水煮沸。", - [ - "水沸后，放入生菜，将", - { - "type": "strong", - "text": "每一片" - }, - "生菜叶都焯水 10 s。" - ], - "捞出生菜，控干水份，摆盘 。", - "调汁：将生抽 6 ml 、蚝油 6-8 ml 、盐 0.5 g 、 白糖 1 g 放入碗中调匀，并加入 10-15 ml 清水（凉）搅拌均匀。", - "再开火，热锅，放入食用油 5-8 ml ,油热放入蒜泥。", - "等待有蒜香飘出，倒入调好的汁，煮沸即可，立马关火。", - [ - "将锅中的汤汁均匀地", - { - "type": "strong", - "text": "浇" - }, - "在生菜上。" - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜富含维生素，做法简单，尝起来爽口又不上火。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "蚝油生菜的做法" - }, - { - "no": 190, - "id": "1b937ab56a83006dad391c8310c46703", - "name": "西红柿炒鸡蛋", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "西红柿", - "鸡蛋", - "食用油", - "盐", - "糖（可选）", - "葱花（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "西红柿 = 1 个（约 180g） * 份数", - "鸡蛋 = 1.5 个 * 份数，向上取整", - "食用油 = 4ml * 鸡蛋/个", - "盐 = 1.5-2g * 份数", - "糖 = 0-2g * 份数", - "葱花 = 0-10g * 份数" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "西红柿洗净", - [ - "可选：去掉西红柿的外表皮", - { - "type": "list", - "items": [ - "开水烫表皮，然后将西红柿放入冷水，剥去外皮" - ] - } - ], - [ - "西红柿去蒂，切成边长不超过 4cm 的小块，即为 ", - { - "type": "codespan", - "text": "西红柿块" - } - ], - [ - [ - "将鸡蛋打入碗中，加入 ", - { - "type": "codespan", - "text": "1g * 份数" - }, - " 的盐，搅匀，即为 ", - { - "type": "codespan", - "text": "鸡蛋液" - } - ], - { - "type": "list", - "items": [ - "可以考虑向鸡蛋中加入 1ml 醋，这可以去除腥味，令鸡蛋更蓬松" - ] - } - ], - "热锅，加入食用油", - [ - "油热后，倒入 ", - { - "type": "codespan", - "text": "鸡蛋液" - }, - "。翻炒至鸡蛋结为固体且颜色微微发黄，即为 ", - { - "type": "codespan", - "text": "半熟鸡蛋" - } - ], - [ - [ - "关火。将 ", - { - "type": "codespan", - "text": "半熟鸡蛋" - }, - " 盛盘，重新开火" - ], - { - "type": "list", - "items": [ - "注意：不要洗锅" - ] - } - ], - [ - "加入 ", - { - "type": "codespan", - "text": "西红柿块" - }, - "，锅铲拍打并翻炒 20 秒，或至西红柿软烂" - ], - [ - [ - "向锅中加入 ", - { - "type": "codespan", - "text": "半熟鸡蛋" - }, - "，翻炒均匀" - ], - { - "type": "list", - "items": [ - "可以考虑加入 10ml 番茄酱和 50ml 清水，增加汤汁", - "可以额外加入一些其它熟肉和材料" - ] - } - ], - "加入剩余的盐、糖（可选，如果倾向于甜味版本）、葱花（可选），翻炒均匀", - "关火，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "这道菜根据不同的口味偏好，存在诸多版本，包括且不限于：", - { - "type": "list", - "items": [ - [ - "快速做法：", - { - "type": "list", - "items": [ - [ - "直接在有", - { - "type": "codespan", - "text": "半熟鸡蛋" - }, - "的锅中加入 ", - { - "type": "codespan", - "text": "西红柿块" - }, - "，与鸡蛋一起翻炒直至西红柿软烂" - ], - "继续 第 10 步" - ] - } - ], - "加入盐 改为 “加入两滴生抽”" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "西红柿炒蛋是中国家常几乎最常见的一道菜肴。它的原材料易于搜集，制作步骤也较为简单，所以非常适合新厨师上手，是很多人学习做菜时做的第一道菜。" - ], - "title": "西红柿炒鸡蛋的做法" - }, - { - "no": 191, - "id": "78fc9c1d7a9149795cb18f7ec325d009", - "name": "西葫芦炒鸡蛋", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "西葫芦", - "鸡蛋", - "西红柿（可选）", - "食用盐", - "食用油" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 2 人的份量：", - { - "type": "list", - "items": [ - "西葫芦 500g", - "西红柿 100g", - "鸡蛋 3 个", - "食用油 10-20ml", - "食用盐 6g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "西红柿洗净，切成小块，备用", - "西葫芦洗净，切成边长约为 4cm 的菱形，备用", - "打三个鸡蛋到碗里，打散搅匀，备用", - "热锅，锅内放入 5ml - 10ml 食用油", - "倒入鸡蛋，保持翻炒至鸡蛋成固体，用锅铲分成小块后盛到碗里，备用", - "锅内放入 5ml - 10ml 食用油，倒入西红柿，炒至变软", - [ - "倒入西葫芦一起翻炒均匀，放入 6g 食用盐，将火调小然后", - { - "type": "strong", - "text": "等待 4 - 5 分钟" - } - ], - "倒入备用的鸡蛋，中火翻炒 15 秒", - "关火，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "西葫芦炒鸡蛋", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/d0879b9a947873fe36d56f96ff7171dc" - }, - "西葫芦炒鸡蛋是一道简单易做的家常菜。简单易购的食材，好吃又下饭。" - ], - "title": "西葫芦炒鸡蛋的做法" - }, - { - "no": 192, - "id": "05478ea1270c9303667a123927e9e51a", - "name": "话梅煮毛豆", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "毛豆", - "话梅", - "食用盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "毛豆 300 g", - "话梅 6 颗", - "食用盐 2 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "清水加入食用盐，毛豆浸泡 15 分钟", - "加入开水，倒入毛豆、话梅，水煮 20-30 分钟", - "起锅开吃" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/cd752468719a41f6c54bdf20a010dd6c" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "酸甜可口、营养价值高的一种简易美食" - ], - "title": "话梅煮毛豆的做法" - }, - { - "no": 193, - "id": "9726c99287ae8458b824358869905440", - "name": "酸辣土豆丝", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "土豆", - "大蒜", - "青椒", - "红椒", - "干辣椒", - "葱", - "生抽", - "陈醋", - "盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "土豆 240g（越细越长更好）", - "大蒜 4 瓣", - "青椒 0.5 个", - "红椒 0.5 个", - "干辣椒 3 个", - "葱 1 根", - "生抽 5ml", - "陈醋 10ml", - "盐 2g", - "食用油 10-15ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "土豆去皮、切丝（或用刨丝器）。", - "切好的土豆丝用清水清洗，去除多余的淀粉，然后对土豆丝焯水 10 秒。沥干，备用。", - "葱蒜干辣椒切小块，青红椒切丝。", - "热锅，小火热油爆香蒜和干辣椒。", - "加入青红椒翻炒几下，加入土豆丝翻炒至变色。", - "加 5ml 生抽，10ml 陈醋，蒜末，最后加入盐翻炒均匀即可。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "清洗土豆丝淀粉一定要去干净，不然会全黏在一起", - "加入蒜末、盐后应尽快出锅，保留蒜香以及避免破坏口感。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "酸辣土豆丝是一道简单易做的菜。色泽光亮，酸辣可口。辅料辣椒富含维生素 C。该菜用料简单，好学易做" - ], - "title": "酸辣土豆丝的做法" - }, - { - "no": 194, - "id": "b508e559d01f10637ec8fc85362ab0e8", - "name": "陕北熬豆角", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "豆角", - "土豆", - "西红柿", - "螺丝椒（可选）", - "盐", - "生抽", - "五香粉", - "耗油", - "葱", - "姜", - "蒜" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "注意，受食材个体影响，本菜谱为 2 人份菜谱", - { - "type": "list", - "items": [ - "豆角 300g * 2 人", - "土豆 1 个 * 2 人", - "西红柿 1 个 * 2 人", - "螺丝椒（可选）2 个 * 2 人", - "盐 6g * 2 人", - "生抽 6ml * 2 人", - "五香粉 3g * 2 人", - "耗油 6ml * 2 人", - "葱 3 圈", - "姜 2g", - "蒜 2 颗", - "香菜碎（可选）根据口味加" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "葱切花，蒜切沫，姜切丝，备用。", - [ - "豆角去筋，切", - { - "type": "em", - "text": "2-10cm" - }, - "小段，备用。" - ], - [ - "土豆去皮，切", - { - "type": "em", - "text": "1cm³" - }, - "小块，备用。" - ], - [ - "西红柿去皮，切", - { - "type": "em", - "text": "1cm³" - }, - "小块，备用。" - ], - [ - "辣椒去仔，切", - { - "type": "em", - "text": "0.15cm 宽" - }, - "条，备用。" - ], - "起锅烧油(10ml - 15ml)，冒烟后放入葱姜蒜，翻炒至闻到葱姜蒜香味；", - "加入豆角，翻炒至变色（青绿色变为翠绿色）；", - "加入土豆块，翻炒 30s；", - [ - "加入热水（水面刚刚漫过菜），盖上锅盖熬至土豆", - { - "type": "em", - "text": "变软" - }, - "（可以用筷子确认）；" - ], - "加入西红柿块，加入盐，生抽，耗油，五香粉，辣椒，熬至西红柿成汁（注意搅拌，防止糊锅）；", - "加入香菜碎，出锅。" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "加入西红柿后开始继续熬制后，需要偶尔翻搅防止糊底" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - [ - "陕北熬豆角是一种对初学者极其友善的菜，因其制作方式使用", - { - "type": "codespan", - "text": "熬" - }, - "的方式，食材可多可少，可有可无，几乎不存在失败的可能性。" - ] - ], - "title": "陕北熬豆角的做法" - }, - { - "no": 195, - "id": "112ce576cd746563fc0c6137efa74d16", - "name": "鸡蛋火腿炒黄瓜", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "黄瓜", - "鸡蛋", - "火腿肠", - "食用油", - "盐", - "生抽", - "红尖椒（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人吃。", - "每份：", - { - "type": "list", - "items": [ - "黄瓜 = 1 根（约 200g）", - "鸡蛋 = 2 个", - "火腿肠 = 1 根（约 40g）", - "红尖椒 = 1 个", - "食用油 = 10ml", - "生抽 3ml", - "盐 2g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "黄瓜洗净，切半圆形，备用", - "火腿切半圆形，备用", - "红尖椒（可选）切碎，备用", - [ - "将鸡蛋打入碗中，搅匀，即为 ", - { - "type": "codespan", - "text": "鸡蛋液" - } - ], - "热锅里倒 5ml 食用油", - [ - "油热后转小火，倒入打散的", - { - "type": "codespan", - "text": "鸡蛋液" - }, - "，用筷子划散，翻炒至鸡蛋结为固体且颜色微微发黄，即为 ", - { - "type": "codespan", - "text": "半熟鸡蛋" - }, - "，盛出备用" - ], - [ - { - "type": "strong", - "text": "不用洗锅" - }, - "，往锅内倒入 5ml 食用油，倒入黄瓜片大火", - { - "type": "strong", - "text": "翻炒 1 分钟" - } - ], - [ - "把 ", - { - "type": "codespan", - "text": "半熟鸡蛋" - }, - " 倒入锅中，调入 2g 盐、3ml 生抽，立刻倒入火腿片和辣椒碎（可选）翻炒均匀" - ], - "关火，盛盘" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "火腿是咸的，要在调味后才加入，这样不会让火腿也沾上盐" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [], - "title": "鸡蛋火腿炒黄瓜的做法" - }, - { - "no": 196, - "id": "506e4cdc3aa25ac98b8ca67391635148", - "name": "微波炉鸡蛋羹", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - "每次制作可以最多制作三份。超过 3 人需要的情况下，需要分多次制作。", - { - "type": "list", - "items": [ - "鸡蛋", - "水" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每次制作前需要确定计划做几份。一份正好够 1 个人食用", - "总量：", - { - "type": "list", - "items": [ - "鸡蛋 2 个 * 份数", - "水 120ml * 份数", - "虾皮 10 个 * 份数（可选）", - "酱油（可选）" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "将鸡蛋打入可使用微波炉加热的陶瓷碗中，使用筷子将其打散。", - "加入水，搅拌均匀。", - "将虾皮放入碗中，搅拌均匀，保证所有虾皮不会堆积在一起。", - "将此碗及内容物放入微波炉中，高火加热 1-1.5 分钟。", - "小心地从微波炉中拿出碗（真的很烫）。", - "如果选择放入酱油，则确保酱油在鸡蛋羹表面流动后能以最薄的形式沾满鸡蛋羹表面即可。", - "开心的享受鸡蛋羹" - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - { - "type": "list", - "items": [ - "一定要确保将鸡蛋打散，否则可能会发生轻度鸡蛋爆炸。\n", - "鸡蛋和水不能超过碗容量的 2/3，否则可能发生溢出。" - ] - }, - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "微波炉鸡蛋羹是一个简单易制作的菜。非常适合夜间突然饿了的时候充当夜宵，快捷简单。" - ], - "title": "微波炉鸡蛋羹的做法" - }, - { - "no": 197, - "id": "d2ffc321468e7795921638af3470625b", - "name": "鸡蛋羹", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "鸡蛋", - "食用盐", - "香油", - "生抽 / 味极鲜", - "白醋（可选）", - "藤椒油（可选）" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "按照 1 人的份量：", - { - "type": "list", - "items": [ - "鸡蛋 2 个", - "食用盐 3g", - "白醋 2ml", - "香油（或芝麻油） 2-4ml", - "生抽 / 味极鲜 8ml" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "两个鸡蛋放入碗中打散", - [ - "加入食用盐 3g", - { - "type": "list", - "items": [ - "盐起到了重要的增加底味和凝固作用" - ] - } - ], - [ - "加入 2ml 白醋，去除鸡蛋的腥味（可选）", - { - "type": "list", - "items": [ - "加入米醋也行，但米醋的颜色会使鸡蛋微微发黑" - ] - } - ], - [ - "向碗中加入鸡蛋体积 1-1.5 倍的纯净水，搅拌均匀", - { - "type": "list", - "items": [ - "1 倍的水鸡蛋更弹，1.5 倍的水鸡蛋更嫩" - ] - } - ], - "过滤蛋液，去掉蛋液中的浮沫（可选，不过滤蒸出来的蛋会有气泡导致不好看）", - [ - "向任意一口锅中加入 50ml 清水，水烧开后，放入盛有鸡蛋液的碗", - { - "type": "list", - "items": [ - "蒸碗要盖上一个盖子，倒扣一个有凹槽的铁碟子，或者使用保鲜膜来减少水汽进入，这是为了避免其变成蜂窝状" - ] - } - ], - [ - { - "type": "strong", - "text": "中火" - }, - "蒸 ", - { - "type": "strong", - "text": "10 分钟" - }, - "，" - ], - "关火，再闷上 5 分钟", - "出锅", - [ - "加入香油和生抽即可享用", - { - "type": "list", - "items": [ - "也可用藤椒油代替香油，增加麻爽口感" - ] - } - ] - ] - } - ] - }, - { - "text": "附加内容", - "content": [ - "上面介绍的是基础水蒸蛋做法，可以在此基础上派生，添加诸如火腿肠、肉馅、虾皮等材料，丰富鸡蛋羹的口感。", - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - { - "type": "image", - "text": "鸡蛋羹成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/578d347ce811ce88753bc65d9943441b" - }, - "鸡蛋羹，又称水蒸蛋，不需要准备复杂的食材，是一道简单快捷易做的菜，当早餐或是正餐都可，制作时长约为 15 分钟。" - ], - "title": "鸡蛋羹的做法" - }, - { - "no": 198, - "id": "ad19ef128cd3b3ce2626617a5ad5edef", - "name": "麻婆豆腐", - "category": "vegetable_dish", - "detail": [ - { - "text": "原料和工具", - "content": [ - { - "type": "list", - "items": [ - "嫩豆腐", - "猪肉", - "食用油", - "淀粉", - "香葱", - "姜末", - "豆瓣酱", - "食用盐" - ] - } - ] - }, - { - "text": "计算", - "content": [ - "每份：", - { - "type": "list", - "items": [ - "嫩豆腐 100 g", - "猪肉 50 g", - "食用油 10 ml", - "淀粉 10 g", - "香葱 0.5 根", - "姜末 1 粒", - "豆瓣酱 20 g", - "食用盐 2 g" - ] - } - ] - }, - { - "text": "操作", - "content": [ - { - "type": "list", - "items": [ - "豆腐切块（每块 2 * 2 cm ），猪肉切成肉丁", - "起锅烧油,倒入蒜末、豆瓣酱翻炒 5 S 后，倒入肉丁 继续翻炒 30 S", - "加入开水，水煮 30 S 后，倒入 豆腐，继续煮 2-3 分钟", - "中火烧干汁，加入水淀粉、食用盐后起锅", - "散上葱花" - ] - }, - { - "type": "image", - "text": "示例菜成品", - "href": "https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/18859d6255597a68fa16d9563e442742" - } - ] - }, - { - "text": "附加内容", - "content": [ - "如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。" - ] - } - ], - "desc": [ - "川菜经典，配饭一绝" - ], - "title": "麻婆豆腐的做法" - } -] \ No newline at end of file diff --git a/miniprogram/package.json b/miniprogram/package.json index b132117..7e4fdcc 100644 --- a/miniprogram/package.json +++ b/miniprogram/package.json @@ -1,6 +1,6 @@ { "name": "HowToCookOnMiniprogram", - "version": "0.2.1", + "version": "3.1.2", "description": "", "main": "app.js", "scripts": { @@ -14,6 +14,6 @@ "author": "leejim", "license": "MIT", "dependencies": { - "tdesign-miniprogram": "^0.9.0" + "tdesign-miniprogram": "^1.2.9" } } diff --git a/miniprogram/pages/ai-cook/index.js b/miniprogram/pages/ai-cook/index.js new file mode 100644 index 0000000..d524454 --- /dev/null +++ b/miniprogram/pages/ai-cook/index.js @@ -0,0 +1,60 @@ +import { parseIngredients, matchRecipes } from '../../utils/ai-matcher'; +import { CATEGORIES } from '../../utils/common-ingredients'; + +Page({ + data: { + inputText: '', + ingredients: [], + results: [], + hasSearched: false, + categories: CATEGORIES, + }, + + handleInput(e) { + this.setData({ inputText: e.detail.value }); + }, + + handleTapIngredient(e) { + const { name } = e.currentTarget.dataset; + const current = this.data.inputText.trim(); + const newText = current ? current + '、' + name : name; + this.setData({ inputText: newText }); + }, + + handleSearch() { + const text = this.data.inputText.trim(); + if (!text) { + wx.showToast({ title: '请说说你有哪些食材', icon: 'none' }); + return; + } + + const ingredients = parseIngredients(text); + const results = matchRecipes(ingredients).slice(0, 20); + + this.setData({ + ingredients, + results, + hasSearched: true, + }); + + if (ingredients.length === 0) { + wx.showToast({ title: '未识别到食材，请换个说法试试', icon: 'none' }); + } + }, + + handleTapRecipe(e) { + const { id } = e.currentTarget.dataset; + wx.navigateTo({ url: '/pages/detail/index?id=' + id }); + }, + + handleBack() { + wx.navigateBack({ delta: 1 }); + }, + + onShareAppMessage() { + return { + title: '程序员做饭指南 - 智能推荐', + path: '/pages/ai-cook/index' + } + }, +}) \ No newline at end of file diff --git a/miniprogram/pages/ai-cook/index.json b/miniprogram/pages/ai-cook/index.json new file mode 100644 index 0000000..50fafca --- /dev/null +++ b/miniprogram/pages/ai-cook/index.json @@ -0,0 +1,6 @@ +{ + "navigationBarTitleText": "", + "navigationStyle": "custom", + "backgroundColor": "#f5f5f5", + "usingComponents": {} +} \ No newline at end of file diff --git a/miniprogram/pages/ai-cook/index.less b/miniprogram/pages/ai-cook/index.less new file mode 100644 index 0000000..cbf230c --- /dev/null +++ b/miniprogram/pages/ai-cook/index.less @@ -0,0 +1,248 @@ +@bg: #f5f5f5; +@primary: #0052d9; + +page { + background: @bg; + padding-bottom: constant(safe-area-inset-bottom); + padding-bottom: env(safe-area-inset-bottom); +} + +.container { + padding: 24rpx; +} + +/* ── Category ingredients ── */ +.category-section { + margin-bottom: 16rpx; +} + +.category-card { + background: #fff; + border-radius: 14rpx; + padding: 16rpx 20rpx; + margin-bottom: 10rpx; + box-shadow: 0 2rpx 10rpx rgba(0, 0, 0, 0.03); +} + +.category-label { + font-size: 22rpx; + font-weight: 600; + color: #999; + margin-bottom: 10rpx; + display: block; +} + +.ingredient-chips { + display: flex; + flex-wrap: wrap; + gap: 10rpx; +} + +.ingredient-chip { + display: inline-block; + padding: 6rpx 18rpx; + font-size: 24rpx; + color: #333; + background: #f5f5f5; + border-radius: 20rpx; + transition: all 0.15s; + + &:active { + background: #e0edff; + color: @primary; + } +} + +/* ── Intro ── */ +.intro-card { + display: flex; + flex-direction: column; + align-items: center; + background: #fff; + border-radius: 18rpx; + padding: 40rpx 24rpx 32rpx; + margin-bottom: 16rpx; + box-shadow: 0 2rpx 16rpx rgba(0, 0, 0, 0.03); +} + +.intro-emoji { + font-size: 72rpx; + margin-bottom: 16rpx; +} + +.intro-title { + font-size: 32rpx; + font-weight: 700; + color: #1a1a1a; +} + +.intro-desc { + font-size: 24rpx; + color: #999; + margin-top: 8rpx; +} + +/* ── Input ── */ +.input-card { + background: #fff; + border-radius: 18rpx; + padding: 24rpx; + margin-bottom: 16rpx; + box-shadow: 0 2rpx 16rpx rgba(0, 0, 0, 0.03); +} + +.input-area { + width: 100%; + min-height: 140rpx; + font-size: 28rpx; + line-height: 44rpx; + color: #333; +} + +.input-actions { + display: flex; + align-items: center; + justify-content: space-between; + margin-top: 16rpx; + padding-top: 16rpx; + border-top: 1rpx solid #f0f0f0; +} + +.input-hint { + font-size: 22rpx; + color: #bbb; +} + +/* ── Section label ── */ +.section-label { + font-size: 26rpx; + font-weight: 600; + color: #666; + margin-bottom: 16rpx; + display: block; +} + +/* ── Tags ── */ +.tags-card { + background: #fff; + border-radius: 18rpx; + padding: 24rpx; + margin-bottom: 16rpx; + box-shadow: 0 2rpx 16rpx rgba(0, 0, 0, 0.03); +} + +.tag-list { + display: flex; + flex-wrap: wrap; + gap: 12rpx; +} + +.tag { + display: inline-block; + padding: 8rpx 22rpx; + font-size: 24rpx; + color: @primary; + background: #f0f5ff; + border-radius: 20rpx; +} + +/* ── Recipe list ── */ +.recipe-list { + margin-bottom: 16rpx; +} + +.recipe-card { + display: flex; + align-items: center; + background: #fff; + border-radius: 14rpx; + padding: 24rpx 20rpx; + margin-bottom: 10rpx; + box-shadow: 0 2rpx 10rpx rgba(0, 0, 0, 0.03); + transition: all 0.15s; + + &:active { + transform: scale(0.985); + } +} + +.recipe-rank { + width: 44rpx; + height: 44rpx; + border-radius: 10rpx; + background: #f0f5ff; + color: @primary; + font-size: 22rpx; + font-weight: 600; + display: flex; + align-items: center; + justify-content: center; + margin-right: 18rpx; + flex-shrink: 0; +} + +.recipe-info { + flex: 1; + min-width: 0; +} + +.recipe-name { + font-size: 28rpx; + font-weight: 600; + color: #1a1a1a; + display: block; + overflow: hidden; + text-overflow: ellipsis; + white-space: nowrap; +} + +.recipe-meta { + margin-top: 6rpx; +} + +.meta-match { + font-size: 22rpx; + color: #999; +} + +.match-bar { + height: 4rpx; + background: #f0f0f0; + border-radius: 2rpx; + margin-top: 8rpx; + overflow: hidden; +} + +.match-fill { + height: 100%; + background: @primary; + border-radius: 2rpx; + transition: width 0.3s ease; +} + +.match-rate { + font-size: 28rpx; + font-weight: 700; + color: @primary; + margin-left: 12rpx; + flex-shrink: 0; +} + +/* ── Empty ── */ +.empty-card { + display: flex; + flex-direction: column; + align-items: center; + padding: 80rpx 0; +} + +.empty-text { + font-size: 28rpx; + color: #999; +} + +.empty-hint { + font-size: 24rpx; + color: #ccc; + margin-top: 12rpx; +} \ No newline at end of file diff --git a/miniprogram/pages/ai-cook/index.wxml b/miniprogram/pages/ai-cook/index.wxml new file mode 100644 index 0000000..b94beb3 --- /dev/null +++ b/miniprogram/pages/ai-cook/index.wxml @@ -0,0 +1,79 @@ + + + + + 🧑‍🍳 + 告诉我你有什么食材 + 我会帮你找到能做的菜谱 + + + + + {{item.name}} + + {{ing}} + + + + + +