Mankind are selfish, only focus on their own benefits and putting others into the deadly situation. I'm not wise enough to rule the country by saying others moron. However, from the situation of my hometown. I believe on what I seen. Changes of my home.

We used to run around the town when we were still kids. But the situation was different now. Even adults are not able to secured their own safety. God bless. The robbery case doesn't happen on my family today. But maybe tomorrow? Human would not able to feel the pain when things doesn't really happens around you. True.

I doesn't always follow up the politic in my own country, because it is just irritating. In other country, politicians apologized for the mistake they made or said. In my country, politicians do not apologized for anything.

Ah, I should not say much about the politic.

用了情，

听你唱了一了百了的表情。

葬了心，

再次让自己透明.

我靠近，

只会更看清你向他接近。

怎么挺，

才能陪你到绝境。

用尽了所有力气学他的强硬，

末日来临让你抱的更紧。

曾相信坚持能够让你不灰心，

失去他我仍能给你真心。

我们像三只孤鹰在爱中飞行，

你追他的幻影我却追你重伤的追寻。

眼泪在这场游戏从来不肯停，

就算我用生命送你远行，

也不停。

每一次，

当你远远望著我的眼神；

他的心，

为你流泪到天明。

我的夜，

为每个听众哭喊著爱情；

只有他，

只为你一人担心。

你爱我只能够唱一首歌回应，

缘份太短怎么让你安心；

我的梦在你之前就已经约定，

永远是他给得起的光阴。

我们像三只孤鹰在爱中飞行，

我爱你但我付不出太实在的爱情。不要你费尽一辈子才能清醒，陪在你身边始终是他的身影。我们像三只孤鹰在爱中飞行，我爱你但我付不出太实在的爱情(但我付得出最实在的爱情)，就算你费尽一辈子才能清醒(你不清醒)陪在你身边的始终是我的身影

好像，
突然觉得配合得累了...

怎么会有这种感觉...


实在有点难过，
是又出现问题了吗？


是我多　

在..哪里.....?

在一起三年了吗？第一次感觉好遥远，好真实。

确实，脾气是改不了的。再好的人也会受不了。再来，累了吧亲爱的？你今天也似乎累坏了......

没有心酸的往事，就不会有以后的珍惜。即使再艰苦换来的幸福，久而久之也会淡忘滴....抱歉了。是我没做好。一切都理所当然化了.....


大家都知道，我确实不好，不管在谁的眼中。无论是你的朋友，你的家人，甚至我的家人，大家都好奇为何你受得了。


累了吧？累了就歇歇吧...
这话，似乎似曾相似。歇着歇着，就淡了，忘了，不爱了，离开了，忘记了，遇见了，新的了，遗忘了，不再了，也不在了。这就是人生。最爱的，不一定是最后的。

相爱，应该是一起的。相处，必然是一起的。但是分开呢？必定是单方面滴...
或许，当彼此需要对方时，刚好都不在彼此的身边，也就错过了....即使是遇上了对的人，却也不是在对的时间吧...？这就是所谓的，在错的时候遇上了对的人吧。毫无疑问的....


那么什么是对的时候，遇上对的人呢？
那应该是，在彼此最失意的时候，大家相遇了。大家都累了，不追求完美了，不再眷恋着森林，不再期待着下一个人的出现，那，就是对的人。因为大家都不再寻找了。于是，选择了。

当你最无助的时候，是谁在你的身旁...?那，就是对的人吧。或许...即使不是，只要任何能给予安慰的人，都是最珍贵滴。记得吗，人，是脆弱滴.....


这世界上，没有完美的人生。成功的人，绝对要有过人的毅力，可以分割自己的感情，对任何事情都可以看淡，并无情的面对一切。确实，有谁能呢？拥有完美事业的人们，不一定拥有完美的家庭，可能他穷过，于是把钱看得比什么都重要，但却没了“情”。有完美家庭的人，不一定富足，却有着心连心的亲人，大家一起面对一切。









亲爱的你，究竟在哪里.......



命运，可怕的东西，因为，每一个人的命运，都因为任何一个陌生人的出现，而变得不一样。然而，或许这世界上没有我的存在，会变得更完美吧？虽然说不上是十恶不赦，却也没有多大好的影响，或许，没有了更好......



加油，珊吖，明天会更好吗？真的吗？真的吧....

为什么...你不在...呢.....?





10.09pm,
01.09.2014

Microwave Recipes

Minute Microwave Cheesecake

August 2, 2012 · by Your Lighter Side · 269 Comments

Hello there! If you are new here, you might want to subscribe to the RSS feed or subscribe by entering your email address in the sidebar for updates.

Margaret asked me if there was some way to make a quick cheesecake. “I’d love to see a cheesecake ‘in a minute,’” she told me. “Just a single serving size.”
I love a cooking challenge so, with her mandate, I set out to create a simple dessert that:

1. Is made in the microwave in literally about a minute, chilled for 60  minutes and then served up.
2. Is Atkins Induction friendly and filling.
3. Contains less than 5 net carbohydrates.
4. Can be tweaked easily for user-friendliness based on dietary needs.
The spoon in my mouth proves I achieved the desired results.
You might wonder why I added the egg to the recipe. The egg both bulks up the mixture adds protein-rich, low glycemic bulk to the dish, meaning there’s no need for more cream cheese. Eggs also cook quickly, so the dish is finished in less than 2 minutes. Finally, the egg makes this slightly more of a meal, so it’s quite filling.
On busy work-week days, it’s important to have something that you can grab and take to the office. This way, you can spend more time living and less time in the kitchen. These little protein-packed desserts really make life that much more deliciously simple.

Some things to consider before you start microwaving:

• You can substitute high-fat cream cheese and sour cream for a lower-fat product. Just be sure to check those nutritional values; reduced-fat products typically contain added sugar.
• You can use egg white in place of the entire egg if you need to further cut the fat.
• If you have no sour cream, you can use greek yogurt, as long as you are aware that yogurt is not induction friendly.
• I made my cheesecake in a small, one-cup casserole dish.
• If the eggs scramble and separate slightly, don’t panic. They should integrate into the dish.
• I added fresh, whipped heavy white cream, fresh blueberries, and nut meal as finishing touches (here, only the fresh-whipped cream is induction friendly).
• This recipe is Induction Friendly, ovo-lacto vegetarian friendly, sugar-free, gluten-free, and only 2.5 net carbs per ample, cup serving.

The ingredients coming together in the bowl before microwaving.

Minute Microwave Cheesecake

2 ounces cream cheese, softened
2 Tbsp sour cream
1 egg
½ tsp lemon juice
¼ tsp vanilla
2-4 Tbsp sugar replacement sub (taste as you go)
Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving.
Optional: Top with fresh fruit, whipped cream and nut meal.
Makes one, one-cup serving.
Nutritional Information per serving: Calories: 299, Carbohydrates: 2.5 g, Fiber: 0 g, Net Carbohydrates: 2.5 g, Protein: 11 g, Fat: 27.6 g.

Filed Under: Atkins Induction Friendly, Blog, Gluten-Free, Less than 5 Carbs, Low-Carb, Recipes, Sugar-Free, Vegetarian · Tagged: Cheesecakes, Desserts, Eggs, Quick and Easy

http://yourlighterside.com/2012/08/minute-microwave-cheesecake/

5 Minute Chocolate Fudge S’mores Mug Cake.

February 10, 2012

238 comments »

Oh hi!

Just sharing a s’mores mug cake today. That can be made in 5 minutes.
You know… NO BIG DEAL.

Since you’re asking, yes… I have always thought the whole “cake in a mug in a microwave” thing was sort of skeevy. Well, until I was feeling superbly lazy last week and housing a mad chocolate craving. Like, really mad. So I gave it a try.
And another.
Annnnnd maybe another. Oops.

And another?

Then I thought… is there anything in the world that I’m more obsessed with than s’mores? Umm nope. There isn’t. But just so you know, I’m also allowed to say that about guacamole, Ryan Gosling and chocolate peanut butter. So stop looking at me that way.
In minutes, with a few tweaks and twists and makeshift graham crusts and marshmallow middles, I had a s’mores mug.
And it was just SO… FUDGEY.

Sidebar: for years as a quick treat, I’ve melted butter in a bowl, added graham cracker crumbs, thrown on some chocolate chips and marshmallows then stuffed it in the microwave for 10 seconds. Then I usually burn the roof of my mouth because I’m so impatient and inhale it anyway.
And you know what?
This is like, A BILLION TIMES BETTER.

Sorry for the shouting, but it’s necessary. !!!
This is a much more practical, easier, quicker version of my smore’s cake in a jar, with marshmallows stuffed in the center and even a few healthier adjustments.
I want to marry this mug. Don’t judge me.

And if you love someone (like yourself), this would be an outstanding choice for a fast Valentine’s Day dessert. So… love yourself. PUHlease.

5 Minute Chocolate Fudge S’mores Mug Cake
[adapted from food network]
makes 1 serving, can easily be doubled
2-3 tablespoons graham cracker crumbs
3 1/2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup whole wheat pastry flour
2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color)
1/8 teaspoon baking powder
pinch of salt
1 1/2 ounces milk chocolate (chopped or morsels)
marshmallow fluff, cream or actual marshmallows
Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.
In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs!
Notes: If you don’t have whole wheat pastry flour, you can use all-purpose. I would not recommend using regular whole wheat. Additionally, I have made this by substituting coconut butter for the full amount of butter. It was just as delicious, albeit slightly drier. You cannot taste coconut at all. Finally, take into account the power of your microwave. Mine has a mind of it’s own and is insanely powerful, so I cooked this on 80% power. Judge accordingly and add/subtract a few minutes of cooking if you know your’s is wonky too. Unfortunately it may take 1-2 trial runs to get the right consistency because all microwaves are different, but I promise it’s worth it!

And that’s Friday for you.
http://www.howsweeteats.com/2012/02/5-minute-chocolate-fudge-smores-mug-cake/




Chocolate Peanut Butter Mug Pie

So I'm pretty much going crazy about this amazing weather. I mean, 80s and sunny in mid-March? YES PLEASE, OBVIOUSLY.

But. There is one bad thing about this fabulous weather. One horrible... horrible, putrid thing that mars this groundhog-defying warmth.

You see, my little brother Boots loves boots. Shocking, I know. But it does pose a problem. You see, these are snow boots that I'm talking about. They're big. They're hot. They're black. To top it all off, he refuses to wear socks. Pair this with 85º weather, and I think you'll begin to understand what I mean.

So every night we all gather in the living room for our current Star Wars marathon. And as soon as Boots walks in and peels off his fat boots, I'm like... WHAT IS THAT PUTRESCENCE?

And Boots wiggles his toes in front of my face as if to say, "just these five little piggies".

And then my nose falls off and I die.

So we coax him into washing his feet by telling him horrible tales germs that like to live on stinky toes.

After such an episode today I found him sitting on the bathroom counter with his feet in the sink, pouring Listerine over them.

Okay... that works I guess.

Anyways, enough about grossness. How about some deliciousness? Yes? Yes.  

This is a five minute chocolate mug cake that is laced with peanut butter. It's dangerously easy.

It's topped with a fluffy peanut butter mousse that  tastes exactly like peanut butter pie, which takes two seconds to make. Dangerous.

Top that with hot fudge. Very dangerous indeed.

That's the batter in case you were wondering. I don't like my cakes quite that raw.

Chocolate Peanut Butter Mug Cake

2 tablespoons butter
2 tablespoons peanut butter
1/2 teaspoon vanilla
1 egg
2 tablespoons sugar
2 tablespoons flour
3 tablespoons cocoa powder
1/8 teaspoon salt
1/8 teaspoon baking powder
3 tablespoons chocolate chips

Melt the butter in a small dish. Add the peanut butter and mix well.
In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the chocolate chips. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute). Top with peanut butter pie mousse and hot fudge.

Peanut Butter Pie Mousse

1 tablespoon softened cream cheese
1 tablespoon peanut butter
1/2 teaspoon vanilla
2 tablespoons whipped cream or cool whip
1 tablespoon powdered sugar

Mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar (I just used a fork) and fold that in too, trying not to over stir.

Also, I used dark cocoa powder because it happened to be on a lower, more easy to reach shelf at the time. I actually like the regular kind better, but whatever floats your boat.

 And please. Use this hot fudge. It's so much better than any others you will ever find in the whole wide world.

Don't forget to follow on Facebook, Twitter, Instagram, and Pinterest! 

P.S. Try this mug pie if you're bored/hungry:

Read more at http://www.yammiesnoshery.com/2012/03/chocolate-peanut-butter-mug-cake.html#W5gFdLDRe67BCppU.99

http://www.yammiesnoshery.com/2012/03/chocolate-peanut-butter-mug-cake.html

Nutella Mug Cake

May 18, 2011 by Kara Smith 284 Comments

There are several food bloggers that I follow religiously. In fact I have a hard time concentrating at work until I read their posts each morning (ssshh!). And a lot of them just crack me up. They’re clever and well-written. I get so upset when I can’t think of witty things to say in my posts! It doesn’t mean that I don’t love my recipe, believe me I do. I never post anything that I’m not completely proud of.  Rather it’s writer’s block and the inability to come up with topics other than the weather. Really…how many times can I say that Chicago is cold? But today I’m not at a loss for words. Actually I have a secret to share with you. And it’s life changing.
The secret is this: Nutella Mug Cake. Write it in your diary and don’t ever forget! This moist and chocolatey cake took about 1.5 minutes to bake and about a minute total in prep time. And better yet, it’s one serving size! Perfect for YOU! So on those nights (every night) when you’re craving something sweet, no need to settle on a stale cookie, questionably old ice cream, or a handful of hard marshmallows. Whip up this individual dessert and dig in.

Here’s what you’ll need

You’ll need 4 tablespoons sugar,

3 tablespoons cocoa powder,

4 tablespoons self-rising flour,

3 tablespoons milk,

3 tablespoons vegetable oil,

And the Nutella! This is an ingredient I ALWAYS ALWAYS ALWAYS have on hand!

Oh yeah…and an egg. I think that’s the last ingredient.

Whisk with a fork until smooth

It has magically risen and baked completely in 1.5 minutes. Doesn’t get much better than this!

I quickly made some whipped cream, then dug in!

http://livelovepasta.com/2011/05/nutella-mug-cake/

太阳饼

台湾♥ 太阳饼

食谱及做法
(A) 奶油糖心馅
无盐奶油 40g (unsalted butter)
麦芽糖 35g
糖粉 110g (我用55g)
低粉 60g
做法
1. 无盐奶油室温,筛入粉类和其它材料
2. 用手慢慢搓揉混合均匀成团状
3. 用保鲜纸包起来, 放冰箱冷藏40分钟
4. 包之前10分钟才从冰箱取出,分成10份

(B) 油皮 (20g/ 个)
中筋麵粉105g
糖粉10g
猪油10g (我用unsalted butter)
液体植物油15g (corn oil)
冷水45cc
步驟:
1. 中筋麵粉用濾網過篩
2. 將糖粉和面粉混合均勻
3. 加入牛油,植物油,冷水用手攪拌搓揉5-6分鐘成為一個均勻柔軟的麵團即可
4 .盆子表面封上保鮮膜,醒置40分鐘

C) 油酥 (15g/个)
材料:
低筋麵粉160g,
猪油50g(我用unsalted butter)

做法:
1.將低筋麵粉用濾網過篩
2.將牛油加入低筋麵粉中,用手慢慢將酥油及粉搓揉均勻. 包上保鲜膜冷藏备用 (不需要搓揉過久,避免麵粉出筋影響口感)

包製
1.油酥麵皮由冰箱取出,平均分割成10等份
2.將醒置好的油皮麵皮平均分割成10塊,捏成圓形
3.將油皮麵皮壓扁桿開,光滑面在外,包上一個油酥麵皮,收口捏緊
4.將包好的麵團稍微壓一下橄成橢圓形薄片,光滑面在下,由短向捲起,收口朝下,蓋上保鲜膜再讓麵團休息15分鐘
5.將休息好的麵團橄成長形後翻面,由短向捲起,蓋上保鲜膜再讓麵團休息15分鐘
6. 完成的酥皮面团收口朝上,用姆指从中间压下, 两端往中间折起捏下,将面团压扁
7. 将面团杆开约10cm圆薄片, 包上奶油糖心, 将面团收紧 搓圆
8. 在将面团压扁 杆开约10cm薄片
9.160度 烤约20分钟
(食谱取自Carol老师)


From

Aicy Liau

New York Style Cheesecake by Anna Olson

New York Style Cheesecake

Ingredients

• 180g digestive biscuit crumbs
• 2 tbsp sugar
• 100g unsalted butter, melted, plus extra for greasing the pan

• For the cheesecake:

• 4 250g packs of cream cheese, room temperature
• 220g, plus 2 tbsp sugar
• 2 tbsp cornflour
• 2 tbsp vanilla extract
• 2 tsp finely grated lemon zest
• 3 large whole eggs
• 1 large egg yolk
• 200g sour cream (full fat)
• 2 tsp lemon juice

Use imperial measurements

Method

How to make New York Style Cheesecake

Preheat the oven to 170°C.

For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

For the cheesecake, increase the oven temperature to 200°C. Beat the cream cheese until light and fluffy. Add 220g sugar a little at a time, and scraping the sides and bottom of the bowl often. Beat in the cornstarch, vanilla and lemon zest. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. Still on low speed, beat in 3/4 cup of sour cream. Scrape this over the cooled crust.

Bake the cheesecake for 10 minutes at 200°C and then reduce the oven temperature to 105°C and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.

Stir the remaining sour cream with the remaining 2 tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving.

The cheesecake will keep, refrigerated, for up to 4 days.

Original Recipe:

http://www.foodnetwork.co.uk/recipes/new-york-cheesecake.html

Video from Youtube for further information. 

http://www.youtube.com/watch?v=QkEu2HthPBI

Comment from me:

Cheesecake came out doesn't meet my expectation but still consider pass for me. However, I believe that if follow the recipe for 100% should be much more better than my version. I, accidentally added too much sour cream into the batter so the cheesecake turn out is a little bit too sour. And, the sour cream that I used in my cheesecake was not full milk. So I might be a little different too. And and, the top of the glaze was not follow exact from the recipe, I only left around 10 grams of sour cream, so i reduce the sugar and lemon juice to half. Haha. But it still turn out to be too sour. Hmm, I think the springform pan that I used was not 9-inch, even through I follow the baking time, but it doesn't turn out golden brown at the top of the cheesecake. Ah, and also for the temperature, it doesn't as accurate as the recipe given due to the oven only have certain temperature can be select. Will try to do it next time, when I able to get a new oven and another type of sour cream. =)

Oh, last but not least, it is a little confusing for the baking time in the recipe (maybe due to my limited english too), so I watch the video for better understanding. Good luck guys for anyone who going to try on this! 

矛盾的道理，是....歪理吗？

曾经听过这么一句话，我们应该善待和我们最亲近的人。

但是，如果我们连在自己最亲近的人身边都还要掩饰的话，这样可以称得上是亲近的人吗？那么，做人不就更辛苦了吗？因为都不能把情绪发泄出来。呵呵，你说这人吖，是不是太矛盾了呢....？


6.15pm,
19.03.2014.

写了上面的文字我才想到一件小事情的。

从前的我，不喜欢买书来阅读，要说说原因呢，还真的有点难理解。

因为我认为，不是所有书上说的东西都是对的。有些书你读了或许会影响你的一生，让你重新思考人生，甚至成了你的座右铭而改变了你的命运；但是如果书里的道理并非如此呢？呵呵，道理歪理，盲目的相信书里面所叙述的，书里所说的，其实还不都是作者们的观点，就像这部落格里写的东西，也纯粹是我个人的观点。

当然，不能否决掉市面上所有的书籍。有些书，成功地确实有它的原因的。最重要的是，看你怎么去看待事情罢了。

就，这样吧....

小小的思想，怪怪的我

Surprise Happy Ending Cheesecake

Surprise Happy Ending Cheesecake6 Reviews 

Recipe courtesy of Emeril Lagasse
Recipe courtesy Tommy Erb, Crestview Hills, KY
SHOW:
Emeril Live
EPISODE:
Emeril's Hot and Spicy Contest

Surprise Happy Ending Cheesecake
Total Time:
4 hr 40 min
Prep:
20 min
Inactive:
3 hr
Cook:
1 hr 20 min
Yield:8 to 10 servings
Level:Intermediate
CATEGORIES 
Lemon Dessert Cheesecake
Ingredients
Crust:
4 tablespoons melted butter
1/2 cup graham cracker crumbs
Candied Jalapenos:
10 red jalapenos, thinly sliced
1 cup sugar
1 cup water
Cheesecake Batter:
2 pounds cream cheese, softened
1 1/4 cups superfine sugar
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
1/2 cup heavy cream
1/4 cup sour cream
1 small lemon, zested
Directions
Preheat the oven to 325 degrees F.

For the crust: Butter the bottom of a 9-inch spring form pan with some of the melted butter. In a small bowl, toss remaining butter with the graham cracker crumbs. Sprinkle the bottom of the pan with the crumbs. Wrap the outside and bottom of the pan in a large piece of foil. (This is to prevent water from seeping through during the baking.)

For the Candied Jalapenos: In a small saucepan, combine jalapenos, sugar, and water. Simmer until jalapenos are softened, about 20 minutes. Drain, reserving the jalapenos and syrup separately. Cover the crust with the drained jalapenos. Set aside.

For the Cheesecake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese with the sugar until light and smooth. Add the eggs 1 at a time, scraping down the bowl between additions. Add remaining ingredients, including the reserved syrup, and mix until combined. Pour batter over jalapenos.

Place pan inside a roasting pan. Add hot water to come halfway up the sides of the spring form pan. Bake until cheesecake is just set, but still a little wobbly in the center, about 1 hour. Cool and refrigerate until completely set, at least several hours, up to overnight.



http://www.foodnetwork.com/recipes/emeril-lagasse/surprise-happy-ending-cheesecake-recipe.html

Poor Man's Pudding by Chuck Hughes

Poor Man's Pudding

Show: Chuck's Day Off 4   Chef: Chuck Hughes   Category: Dessert

Ease of Cooking: Easy  

Yields: 8  

There is nothing poor-tasting about Chuck Hughes' poor man's pudding, a rich and tasty traditional French-Canadian dessert.

Ingredients

• For The Maple Sauce:
• 2 cups (500 ml) maple syrup
• 1/2 cup (125 ml) brown sugar
• 1 cup 35% (250 ml) cream
• 1/4 cup (60 ml) butter
• For The Batter:
• 1 cup (250 ml) butter, room temperature
• 1 cup (250 ml) sugar
• 2 cups (500 ml) flour
• 2 teaspoons (10 ml) baking powder
• A pinch of salt
• 1 cup (250 ml) milk
• 1 tablespoon (15 ml) vanilla extract

Methods

1. Preheat oven to 350°F (180°C).
2. For The Maple Sauce:
3. Bring all the ingredients to a boil. Let simmer for 5 minutes.
4. Set aside.
5. For The Batter:
6. In a bowl, cream butter with sugar and vanilla extract. In another bowl, combine the dry ingredients.
7. Add the dry ingredients to the sugar mixture, alternating with milk.
8. Divide batter into 8 ramekins. Pour syrup over batter.
9. Bake for about 35 minutes until golden brown. To know if the cake is baked enough, stick a toothpick in the cake and take it out. If the toothpick comes out clean, the cake is done.
10. For serving: Serve warm with a scoop of vanilla ice cream.

Tags: dairy , dessert

58种酱汁做法

58种酱汁做法** 很实用请保存下来

自己做酱汁健康又好吃

1.黑胡椒酱
材料:奶油2大匙、洋葱末3大匙、蒜末2大匙、黑胡椒细粒3大匙、鲜奶油1大匙、水1又1/2碗、盐少许、麵粉水酌量、威士忌酒1大匙

作法:
1.先把奶油加热融化，放入蒜末及洋葱末爆香，再加黑胡椒粒一起拌炒
2.另将水、鲜奶油和盐一起放入煮开，起锅前以麵粉水芶芡，再加1大匙威士忌酒即可。

2.蒜味茄汁义大利麵酱
材料 洋葱1/4个、蒜末1/2大匙、橄榄油2大匙、水煮蕃茄罐头1大匙月桂叶1片、白酒2大匙、白胡椒少许

作法:
1. 将材料备好，洋葱切丁备用。
2. 先将橄榄油加热，再放入洋葱、蒜末爆香。 3. 把蕃茄罐内的汁与粒倒入，再把剩馀的材料加入煮沸，即完成。

3.红烩海鲜酱
材料 辣椒酱1大匙、蕃茄汁2大匙、水3大匙、米酒1大匙、香油1/2大匙薑末1大匙、葱末1大匙

作法:
取一小锅子，将所有材料调匀放入，用小火煮沸即可。
烩海鲜时将材料切好汆烫后沥乾，放入红烩海鲜酱拌炒入味即可。什锦海鲜或肉类沾酱或炒酱均可。

4.米酱
材料 在来米粉2大匙、酱油3~4大匙、糖2~3大匙、水2杯、盐适量甘草粉少许

作法:
将所有材料放入锅中，调匀煮开放凉即可。
可用于焖粉肝、烫猪肝或是粽子沾酱

5.B.B.Q.烤肉酱
材料 蕃茄酱2大匙、法式芥茉酱1/2大匙、海鲜酱1大匙、黑醋1/2大匙橄榄油1/2大匙、辣椒酱1/3大匙、洋葱碎末1/4杯、蒜末1大匙粗黑胡椒1/2小匙、盐少许、糖少许

作法:将所有材料溷合调匀即可。

6.麻酱麵酱
材料 芝麻酱2大匙、酱油2大匙、糖1小匙、白醋1大匙、香油1大匙冷开水3～4大匙、蒜泥1大匙

作法:
将所有材料调匀即可，视个人喜好，可加点黄瓜丝及红萝卜丝当配料，可用于担仔麵、乾麵、滷肉饭淋酱，或是烫青菜淋酱。

7.盐水鸡沾酱
材料 盐3大匙、薑4～5片、葱3支、米酒1/2碗陈皮、桂皮、八角共20元、水

作法:将材料全部放入锅中熬煮即
这个佐料可以用来滷鸡，也可以用来沾鸡肉吃。换言之，这个配方可以当作滷汁，也可以当成是沾料

8.义大利麵酱
材料 绞肉1/2斤、洋葱(切成小丁)1/4颗、蕃茄煳罐头1罐红萝卜丁(或萝卜末)1杯、橄榄油2大匙、红辣椒酱2大匙蒜末1大匙、白胡椒粉1小匙、糖1/2杯、水1/2杯

作法 1. 热锅，将橄榄油入锅微热过，加入洋葱末、红萝卜丁和蒜末炒香 2. 再加进绞肉爆炒，接着加入辣椒酱、白胡椒粉、豆蔻粉和糖一起炒过 3. 最后放入蕃茄煳和1/2杯水用小火熬煮约3~5分钟即可
用于义大利麵、乾麵淋酱，或是白菜炖煮酱

9.蕃茄酱
材料 熟蕃茄1斤、橄榄油1/2小匙、紫苏(或西洋香菜末)1小匙、糖1/2小匙胡椒粉少许、盐少许

作法 1. 将蕃茄放入滚水中川烫一下，捞起放入冷水中再取出剥皮。蕃茄切半，把蕃茄籽及汁挤出后剁碎。 2. 起油锅，加入橄榄油、剁碎的蕃茄、紫苏(或西洋香菜末)及糖一起搅拌均匀，煮至蕃茄熟透。以盐及胡椒粉调味，放凉收入冰箱，食用时酌量取用即可。

10.咖哩蕃茄酱
材料 材料Ａ： 蕃茄酱2大匙、咖哩粉1大匙、水1杯、盐1小匙、香油1/3大匙糖1/2大匙材料Ｂ：太白粉1/3大匙、水1大匙

作法:
1. 将水煮沸加入材料Ａ用小火煮至收乾约成半杯量。
2. 加入材料Ｂ芶芡，不用太浓，适量即可。(不芶芡也可以) 可用于肉类或蔬菜炒酱

11.橙汁排骨酱
材料 柳橙1个、蕃茄酱2大匙、糖1大匙、盐1小匙、水2大匙

作法:
1. 柳橙1个(或香吉士)洗淨沥乾对切，再切成0.5公分片状。
2. 将柳橙片与其他材料一起煮沸后改小火煮到剩馀约2/3杯即可熄火，将所有材料渣过滤掉，酱汁即可使用

12.广东油鸡淋酱
材料 酱油3杯、麦芽糖3～4大匙、冰糖3大匙、米酒1/2杯、盐2大匙水10杯、香油1/2杯
滷包：广陈皮、桂皮、八角、甘草

作法 将所有的材料放入锅中用中火煮约20分钟，就是香喷喷的油鸡滷汁

13.含油量较少的沙律酱
材料 水1杯、白醋2大匙、细砂糖3大匙、玉米粉5大匙、沙律油1.5杯盐1小匙、全蛋2个

作法:
1. 将水， 白醋， 细沙糖， 玉米粉溷合拌匀
2. 用中火将此溷合物煮至透明，呈胶状即可
3. 第(2)部分材料先溷合扮拌匀备用
4. 第一部分 1.2.离火后，马上加入四分之一左右的第(2)部分材料，迅速拌匀，如此反覆共4次加完拌匀，即为乳白色沙律酱
此酱为基础，可自行在调味上做变化，譬如多加点醋或胡椒粉等糖和醋的量可视需要稍作调整

14.马铃薯沙拉(一)
材料 4人份，马铃薯 4个，葱 4根，洋香菜屑 2大匙，柠檬汁 2大匙蒜泥 1粒，盐 1/2小匙，胡椒适量，橄榄油 6大匙

作法:
1. 马铃薯洗淨，连皮在滚水中煮至熟透（水面需盖过马铃薯）。
2. 煮好后，沥去水，待凉至不会烫手的程度。
3. 葱留白色与浅绿色较不老的部位，切成葱花。
4. 马铃薯去皮，切成约半公分左右的厚片，放入大碗中，加葱花
5. 与洋香菜拌合。
6. 7. 取另一小碗溷合柠檬汁、蒜末与盐，洒少许胡椒，缓缓加入橄榄
8. 油，需边加边搅拌。
9. 10. 拌匀的油汁淋在马铃薯上，拌一拌，让马铃薯均匀沾到油汁。
11. 嚐嚐味道，若不够咸，可洒少许盐再拌。适合冷食。

15.蒜味烤肉酱
材料 酱油2大匙、蚝油2大匙、冰糖或麦芽糖2大匙、五香粉少许胡椒粉1/4小匙、水3又1/2杯、酒1大匙、蒜头12颗

作法:
1. 锅中放入2大匙油，先将蒜头放入油锅中，炸至微黄时立即捞起
2. 另外准备一个锅子，将所有调味料放入锅中煮开，再加进炸好的
3. 蒜头熬煮至浓稠，就是很好的蒜味烤肉酱
　
16.马铃薯沙律(二)
材料 马铃薯三百克，小黄瓜三分之一条，红萝卜三分之一条，火腿两片，葱四分之一个，醋少许，盐适量，胡椒少许，沙律酱四大匙

作法:
1. 马铃薯切小块加水煮八分钟加红萝卜块煮熟(不要把马铃薯压碎)
2. （1）把水沥乾放入碗中加入盐、胡椒、沙律酱拌匀
3. 加入火腿丁、洋葱丁、小黄瓜片拌匀

17.味噌烤肉酱
材料 味噌(须挑选盐份较低者)1大匙、味霖(即日本酒醋)1小匙、糖1大匙水1大匙、蒜末1小匙、香菜末1大匙、葱花1大匙

作法 1. 将味噌，味霖，糖和水仔细调匀再加入蒜末2. 洒上葱花和香菜末即可
如果还觉得不够咸的话可以加入适量的酱油.如果买不到味霖，可以用少许白醋代替

18.正宗日本天妇罗沾酱
材料 酱油50cc、糖50cc(与酱油一样多的量)、水50cc x 4杯、薑约 6两 以上材料下锅一起煮、煮沸后在放、柴鱼 2两 在用小伙 煮约 2分钟即可食用白萝卜1/4条

作法:白萝卜弄成泥，加沾酱，拌匀即可

19.腐乳酱汁(鸡排醃汁)
材料 红腐乳 60克 、料理米酒10

作法:将所有材料放入果汁机内打约30秒盛碗即可

20.香柠醃汁(鸡排醃汁配方)
材料 柠檬1颗、糖1茶匙、盐1/4茶匙、小苏打1/4茶匙、水30

作法:将柠檬压汁，再和其馀材料放入果汁机内，打约30秒盛碗即可。

21.传统鸡排醃汁
材料 葱末 20克 、薑末 10克 、蒜末 40克 、五香粉1/4茶匙、味精1茶匙酱油膏1大匙、小苏打1/4茶匙、水50

作法:将所有材料放入果汁机内打约30秒盛碗，再放入鸡排肉将其两面均匀沾上醃汁，静置约30分钟即可

22.梅子酱
材料 紫苏梅2颗、砂糖1大匙、素蚝油1大匙、梅子汁2大匙、水少许

作法:
1. 紫苏梅洗淨、切细末。
2. 取一碗，放入其馀材料与水搅拌均匀。备用。
3. 热锅，倒入作法2的酱汁以小火煮约3～5分钟至小滚即可熄火盛碗。
4. 将作法1和作法3一起溷合拌匀即可。

23.蒜蓉酱
材料 辣椒1条、蒜头1颗、砂糖1大匙、蚝油1大匙、酱油膏2大匙、水少许

作法:
1. 取一碗，砂糖、蚝油、 酱油膏与水一起搅拌均匀。
2. 热锅，倒入作法1的酱汁以小火煮约3～5分钟至黏稠状盛碗。
3. 辣椒、蒜头洗淨切细末，再和作法2的酱一起拌匀即可。

24.甜辣酱
材料 蕃茄酱1/2大匙、辣椒酱2大匙、水少许、砂糖1大匙

作法:
1. 取一碗，加入所有材料与水一起搅拌均匀。
2. 热锅，倒入作法1的酱汁以小火煮约3～5分钟至黏稠状即可。

25.炸酱麵酱 (一)
材料 虾米 3两 、虾皮 4两 、蒜头 2两 、绞肉1斤、豆干丁1/2斤、甜麵酱1罐豆瓣酱1/3小罐、萝卜乾 4两 、水1又1/2碗

作法:
将虾皮与虾米溷合，放入锅中，配合蒜头爆香，再加入水、绞肉、豆干丁、萝卜乾一起拌炒，最后加入甜麵酱及豆瓣酱炒匀，加水煮开后放凉装瓶。

26.炸酱麵酱 (二)
材料 猪后腿绞肉1斤、豆乾20元、澹榨菜1包、辣豆瓣酱1盒(市场卖的)、酱油酌量、冰糖酌量、盐巴酌量。

作法:
1.豆乾、榨菜切丁备用。
2.起油锅炒绞肉，绞肉炒熟后倒入豆乾、榨菜丁，继续炒。
3.炒到榨菜香味出来时，加上酱油再翻炒一下。
4.把辣豆瓣酱倒入继续炒，等料都拌匀了，加水淹过材料。
5.加入一点点冰糖，盖上锅盖闷煮 。
6.试味道，若觉得不够咸再酌量加盐巴。
7.放凉候把要吃的留下，其馀用袋子分装，放入冷冻库存放，要吃的时候从冷冻库取出，放入电锅蒸热，拌饭、拌麵都不错吃喔！

27.南瓜酱
材料 南瓜2杯、高汤1杯、牛奶1杯、盐少许、白胡椒粉少许、麵粉少许奶油1大匙、
洋葱2大匙。

作法:
1.将南瓜洗淨去皮与籽后切小块，和高汤一起放入锅中煮沸，改
中火，再加入牛奶一起煮至熟透即可熄火备用。
2.将奶油放入锅中加热溶解，放入洋葱爆香后改小火，再倒入麵粉略炒后，盛起放入南瓜汤汁中继续煮，如汤汁不够可再加入少许牛奶或高汤。
3.将汤汁煮至浓稠后加入盐及白胡椒粉，搅拌均匀后，盛起倒入果汁机中搅打均匀即可使用。点心沾酱或油炸类食物沾酱均可。

28.树子辣酱
材料 树子1/3杯、红辣椒粉2小匙、蒜泥1大匙、香油1/2大匙、水2大匙葱末1大匙、红萝卜末1大匙。

作法:
1.树子有粒状及圆饼状之分，如果是整块，要先分开成小块粒状。
2.再将所有材料拌匀用小火煮至味道均衡后即可使用。
※蒸鱼、蒸肉火锅沾酱用：

29.薄荷酱
材料 薄荷叶适量、水1/2杯、糖少许、牛奶1/2杯、奶油1大匙、盐少许麵粉适量、水适量、白胡椒粉适量。

作法:
1.将薄荷叶洗淨打成细末与水一起煮沸后将渣滤除后再用小火加热。
2.续在锅中放入奶油、牛奶、盐、糖、白胡椒粉等调煮拌匀。
3.另外用小碗将麵粉与水拌匀，慢慢将麵粉水加入锅中煮至浓稠状即可熄火备用。可作为麵包条沾酱或羊排淋酱。

30.豆乳泥辣酱
材料 豆腐乳1块、果糖1又1/2大匙、辣油1大匙、水2/3杯、酱油1/2大匙蒜泥1大匙、葱末1大匙。

作法:
1.先将豆腐乳压成泥状备用。
2.再与水融合后加入果糖、辣油、酱油等用小火煮沸。
3.要吃时再加入蒜泥、葱末即可使用。如用白开水拌所有材料，可立即做沾酱使用。

31.昆布酱
材料 昆布(海带乾)1/2条、酱油1/3杯、水3杯、糖2大匙、白胡椒粉、盐少许。

作法:
1.将昆布洗淨切成段状与3杯水一起用中火煮15分钟备用。
2.再加入酱油、白胡椒粉、糖、盐，改小火煮至收乾约成1杯量，即可熄火过滤掉昆布，即成昆布酱。可沾油炸食物、青菜，或作汤底。

32.蒸鱼梅子酱
材料 紫苏梅6颗、梅子酱1大匙、米酒1大匙、水2大匙、葱丝薑丝各少许、盐1小匙、香油1小匙。

作法:
1.将葱、薑洗淨切丝备用。
2.将酒、梅子酱、紫苏梅、盐、香油放在一起泡约15分钟，等味道融合后，再将葱丝、薑丝放入拌均匀即可使用。蒸海鲜类时加入锅中一起入味，或将材料煮过也可当沾酱使用。

33.蘑菰酱
材料 奶油2大匙、洋葱末 4大匙、蘑菰片 4~5颗、鲜奶油3大匙、水1又1/2杯盐少许、麵粉水酌量、蕃茄酱 1大匙(酌量)。

作法
1.把奶油加热融化，放入洋葱末爆香，再加蘑菰片一起炒。
2.另外将水、鲜奶油和盐一起放入煮开，起锅前用麵粉水芶芡，最后加入蕃茄酱拌匀即可。鳕鱼排或鸡排都很适合淋上蘑菰酱，用于牛排或猪排亦可，拿来当作义大利铁板麵的淋酱也很不错。

34.酪梨酱
材料 酪梨1/2个(熟透)、布丁1个(或蛋黄1个)、鲜奶油1大匙、果糖1大匙、牛奶2大匙。

作法:
1.将酪梨的果肉取下备用。
2.将所有材料一起用电动打蛋器或果汁机搅拌均匀即可使用。如要做成咸的口味，将果糖、布丁更改成加入辣椒粉1/3大匙、细糖1/3及盐少许等拌均匀即可使用。沾蔬菜条如红萝卜、小黄瓜、西洋芹或麵包条、墨西哥玉米饼。

35.鹅肉扁沾酱
材料 辣椒酱2小匙、味噌1小匙、砂糖1小匙、乌醋1小匙、糯米粉1小匙。

作法:
将所有的材料调匀煮开即可。鹅肉扁沾酱还可以用在一般肉类的沾酱用，或当作烹煮肉排的调味料。

36.炸鸡块酸辣酱
材料 水3大匙、酱油1小匙、白醋(或苹果醋)2小匙、沙拉油1/2小匙、糖1小匙、在 来米粉1小匙、洋葱粉1大匙、大蒜粉1大匙、糖浆1大匙、盐微量(1/8小匙)。

作法:
将所有材料在锅中调匀后用小火煮至浓稠状，一边煮要一边搅拌，以免黏锅，煮至浓稠状时就可以熄火，放凉即可。除了沾鸡块以外，沾薯条、洋葱圈和餐包也都相当美味。

37.关东煮沾酱
材料 细味噌1大匙、甜辣酱1大匙、细砂糖1/2大匙、酱油2小匙、香油1小匙、水2大匙。勾芡材料：太白粉1大匙、水1又1/2大匙。

作法:
1.将细味噌用少许水拌开，再与其他所有材料一起放入锅中调匀加热煮沸。
2.再用太白粉水芶芡至浓滑度够即可使用。甜不辣、油炸物沾酱用。

38.糖醋酱
材料 酱油2大匙、蕃茄酱2大匙、砂糖1又1/2大匙、乌醋1大匙、水3～4大匙、太白粉少许、香油少许。

作法:
起油锅，将所有材料一起调匀煮开。糖醋酱用途非常广， 炸鱼、炸排骨或是炸肉丸子，只要淋上糖醋酱，再撒上一点葱花，就是一道美味佳餚。

39.清蒸螃蟹沙虾沾酱
材料 薑末1/2杯、醋3/4杯、糖1/2杯、水1/4杯、盐少许。

作法:
把醋、糖、水和盐一起煮开至糖完全融化，放入薑末继续煮开后熄火，放凉后装瓶冷藏，食用时取出即可。加一点盐的用意在于将糖和白醋的味道提出来，让沾料嚐起来更有甘味，所以盐只 能用少许(须少于1/4小匙)，不可以太多。可作为清蒸海鲜如螃蟹、鱼或水煮虾沾酱。

40.桂花酱
材料 桂花1大匙、蜂蜜1/2杯、冰糖1/4杯、水1又1/2杯、桂花香料少许、肉桂粉少 许、盐少许。

作法:
将所有材料一起煮沸后改小火慢煮至浓稠为止即可使用。可做蜂 蜜莲藕或蜜火腿沾酱、加入甜汤圆裡均可。

41.日式照烧酱(一)
材料 材料Ａ：酱油1/2大匙、蚝油1大匙、糖1又1/2大匙、香油1/3大匙、水1又1/2 杯。材料Ｂ：太白粉1大匙、水1大匙、黑胡椒粉少许、盐少许。
作法:
将1又1/2杯的 水煮沸后加入材料Ａ拌匀，再加入材料Ｂ芶芡至浓稠即可熄火使用。烤肉时生肉醃酱或烤熟后的沾酱也可以。

42.日式照烧酱(二)
材料 黄砂糖500公克、麦芽糖500公克、酱油500c.c.、水1000c.c.、米酒100c.c.、 味霖100c.c.、去皮柳丁2颗、苹果2颗、柴鱼片0.5公斤、葱5根、薑1根、蒜10粒。

作法:
酱油和水煮开+入砂糖煮匀，然后将剩下的材料全丢下去煮个半小时，后用滤网过 滤，假如冷却后稀稀的可以再加点麦芽糖续煮即可。※过滤剩下的柴鱼片还蛮不错吃的哦！

43.桑椹醋酱
材料 桑椹果酱2大匙、白醋3大匙、果糖1/2大匙。

作法:
与所有材料拌匀即可使 用。作为生菜沙拉或汆烫海鲜沾酱均可。

44.炸花枝沾酱
材料 乌醋1大匙、葱末1大匙、蒜末1大匙、辣椒末少许、薑末1小匙、香菜末1小匙 、糖1小匙、蕃茄酱1大匙、香油少许。

作法:
把所有材料溷合调匀即可。可作为油炸 海鲜或蔬菜沾酱。

45.蚝油乾麵酱
材料 猪油或清香油1小匙、乌醋1小匙、酱油1小匙、味精少许、香油少许、葱花1大 匙。

作法:
先将麵条煮熟，将所有调味料搅拌均匀，倒入煮好的麵条中，拌匀即可； 若是用油麵，可撒些油葱酥，增加油麵滑润的口感。口味比较重的话，可以再加上1/2 小匙的甜辣酱，味道更好。用于拌乾麵或水煮青菜。

46.叉烧烤肉酱
材料 酱油1/2碗、糖(或蜂蜜)1/2碗、香油1小匙、蚝油1/2小匙、米酒3大匙 水1/2 杯、五香粉1大匙、蒜末1大匙、红色素少许(可以不加) 葱2～3支、薑数片(拍扁)。

作法 :
将所有的材料溷合拌匀就是叉烧烤肉酱。可以当做烤肉酱，也可以当做一般酱料 沾着吃或炒青菜用。

47.南洋风味烤肉酱
材料 咖哩粉1/2大匙、花生粉1大匙、沙茶酱1大匙、茴香粉1/2小匙、糖1/2大匙、 酱油1/2大匙。

作法:
将所有材料溷和搅拌均匀即可使用。

48.羊肉炉沾酱
材料 麻油豆腐乳1块、糖2小匙、冈山辣椒酱1/2小匙、豆腐乳汁液1小匙、葱末1小 匙、香菜末1小匙。

作法 :
将麻油豆腐乳1块放入小碗中，倒入糖、冈山辣椒酱和1小 匙的麻油豆腐乳汁液(豆腐乳汁液指的就是装豆腐瓶子裡的汁液)，用汤匙调匀，上桌前 再撒上1小匙的葱末和1小匙的香菜末。除了作羊肉炉沾酱，也可当作烤肉酱或下水汤的 沾酱食用。

49.泰式酸醋酱
材料 白醋3大匙、辣椒1/2大匙、葱末适量、洋葱适量、香菜适量、蒜末适量、糖1/ 2大匙。
作法:
1.将菜洗淨切成细末或丁均可。
2.再将白醋与糖拌匀，即可加入切好 的其他材料，综合调匀后即可使用。可用于烫花枝或肉片沾酱、煮鱼、炒青菜，或是火 锅汤底(量要加倍)。

50.贝类海鲜沾酱
材料 酱油膏1大匙、蕃茄酱2大匙、乌醋1大匙、糖1小匙、甜辣酱1大匙、薑末1小匙 、蒜末1小匙、香油少许。

作法:
所有材料调开拌匀即可。

51.红烧酱
材料 酱油1又1/2大匙、黑醋1大匙、水3大匙、糖1/2大匙、香油1/3大匙、葱末2大 匙、薑末1大匙、米酒1/3大匙。

作法:
将所有材料溷合调匀即可使用。

52.红油抄手酱
材料酱油1大匙、红油1大匙、柴鱼味精或味精1/2小匙、香油少许、花椒粉少许、 葱末1小匙、蒜末1/2小匙、香菜末1小匙、豆芽菜1把(以手掌抓一把为准)。

作法:
先在碗裡放入酱油、花椒粉、蒜末和柴鱼味精，轻轻调匀。接着将用水煮熟的馄饨放入碗 中，再撒上葱末、香菜末和微烫过的豆芽菜，吃之前淋上红油和香油，就是香喷喷的红 油抄手啦！用于水煮乾馄饨拌酱，或乾麵、乾板条拌酱。

53.四川凉麵酱
材料 芝麻酱1/2大匙、黑醋2大匙、辣油1大匙、香油1/2大匙、蒜泥1/2大匙 米酒1/3 大匙、冷开水1大匙、花生粉1/2大匙、白醋1大匙、糖1/2大匙。
作法 :
1.蒜泥与水先 拌均匀。再把芝麻酱加入黑酢、冷开水拌开。
2.再将所有材料调匀，再视个人喜好，加 点黄瓜丝及红萝卜丝均可。

54.肉圆、碗粿沾酱
材料 酱油膏2大匙、糖1大匙、水1大匙、蒜泥1大匙。

作法:
将酱油膏、糖和水搅 拌均匀后，再加入蒜泥轻轻搅拌即可。可作为肉圆、碗粿沾酱，或是烫肉片沾酱。

55.京酱牛肉炒酱
材料 酱油1大匙、酱油膏1大匙、糖1/2大匙、香油1/2大匙、胡椒粉1小匙、太白粉 少许。

作法:
将所有材料一起溷合搅拌均匀即成，可多做一些放入冷藏库备用。生肉 醃酱或肉类炒、烩酱均可。

56.红酒磨菰酱
材料 半磅新鲜白磨菰切片、一瓣大蒜切碎、２汤匙细切的洋葱、１汤匙半蕃茄煳、 ２汤匙奶油、１汤匙麵粉、１/２杯的牛肉高汤、１/４杯无甜味红酒、１/４茶匙盐、 少许白胡椒粉。

作法:
1.在锅中先加热奶油，再加入磨菰片、蒜泥和洋葱碎，用中大 火炒至磨菰变软且有香味时，加入麵粉和蕃茄煳拌炒均匀。
2.接着在锅中加入红酒、牛 高汤，经常搅拌煮至沸腾后减小至中火，不加盖再煮一分钟即可，起锅后加入盐和胡椒 粉调味，趁热淋在准备好的肉排上。

57.韩式烧烤醃肉汁
材料 １/２杯酱油、３/４杯黄砂糖、１/４杯白醋、１/４杯水、２汤匙麻油、１/ ２汤匙薑末、１/２汤匙蒜末、１/２汤匙葱花、１茶匙红辣椒碎。

作法:
把所有材料 溷合均匀即可。
注：可以准备一个乾淨的有盖玻璃瓶，把全部材料放入摇晃均匀，需要用多少量就直接 倒出，剩馀的调味汁就可以盖紧密封冷藏，数天内儘快用完。用这个醃肉汁，将牛小排 醃四小时以上，再用煎或烧烤的方式，把牛小排烹调至喜好的熟度，最后再洒上炒香的 白芝麻粒和葱花即可。另外，用这个溷合的调味汁来凉拌也很不错，但如果要生食就请 注意卫生哦！因为这个醃肉汁中加了较多的糖，所以煎的时候请注意火候，太大火很容 易就会焦黑一片哦

58.青酱
材料 九层塔100公克、大蒜50公克、起司粉30公克、鯷鱼50公克、烤过的松子80公 克、盐巴少许、橄榄油150c.c.。

作法----将以上的材料全部倒入果汁机中打碎，自己 调合适的味道。