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Jingdong book

一夫食堂

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一夫食堂

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半半拌面、蒜泥白肉 、照烧鸡翅、红酒小土豆……美食大咖“一夫食堂”谈吃文章首都集结
1、“一夫食堂”在新浪微博上有120万的粉丝量,“装逼菜谱”更是受到无数美食达人、大号自动转发,传播度比较广。
2、一夫的写作语言比较独特:调侃人生百态来写菜谱,中间穿插一些做菜的独特窍门。好玩易懂又让忍俊不禁。
3、书中出现的菜系都是家常的菜,接地气,人人都可以做来吃,都喜欢吃。家常菜系才是幸福吃饭的秘密所在。
4、粉丝群内部认证,跟着一夫学做菜,基本是零失误,窍门非常的管用,实用性强。
Content Description

本书是新浪微博百万大咖“一夫食堂”谈吃文章的收录总集。用直抵内心的文字,真实而感人的情感,记录了47种有故事、有态度的食物。向所有在热闹的城市中不爱吃饭的人传递一种正能量。不管再忙再累,愿你都能从一道精心准备的食物中,找到治愈自己的简单幸福。幸福就是好好吃饭。
Author Description

一夫
网络红人,美食达人。
在微博上以发表“装逼菜谱”而获得几千的转发和上万的点赞。“一夫食堂”现在不光是一个微博百万大号的名字,更是一种“好吃的”标签式的存在。
做饭里特别会讲故事的,讲故事中特别会做饭的。炫酷而温暖的语言风格更是让百万粉丝为之疯狂。跟着一夫学做菜,美味零失败。
Catalogue

002 序言
第一章 肉菜
008贵妃鸡翅
012黑椒牛肉丁
016红酒牛肉
020老干妈鸡块
026熘肉段
030水煮肉片
034干煸牛肉
038生姜鸡肉
044国庆炸鸡块
048照烧
056炸猪排
062孜然鸡胗
第二章 荤素搭配
068地三鲜
074油豆角
078冬瓜两吃
084番茄炒蛋
088番茄鱼片
094宫保鸡丁
098酱茄子
102两款土豆丝
108麻婆豆腐
112奶油白菜汤
116日式肉炖土豆
120虎皮尖椒
124麻婆茄子
128青椒肉片(上浆大法)
134舌尖上的土豆烧排骨
140酸辣汤
144香蕉春卷
第三章 凉拌菜
150凉拌萝卜干
154肉皮冻
158豆豆拌丁丁
162七款凉菜
178肉丝拌瓜丝
182酥鱼
186蒜泥白肉
第四章 主食
192半半拌面
198炒饭
220煎饺
226牛筋饭
232日式咖喱饭
238三明治
242馄饨
252水饺
260中华饭
264蒜片芥末汁牛排饭
Book Abstract

No.1贵妃鸡翅
鸡翅先用锅煎到两面发黄,这样一煎呀,鸡翅表皮变硬,将水分和养分都憋在里面出不来了,所以会好吃。
煎到两面发黄后,放入冰糖七八粒和葱、姜进去翻炒,炒到黏稠,就好像马上要煳了,淋料酒进去,家里如果没有料酒,老酒、绍兴酒、啤酒、红酒都可以,放了红酒就叫贵妃鸡翅了,呵呵。
然后放少许酱油翻炒几下后,加水进去,水也不要很多,没过鸡翅就可以,放香菇、笋片,其实只有鸡
翅也无所谓,做人不能太死板,做菜也不能太固执。
放盐、五香粉,盖上盖子小火烧到汤汁浓稠就可以了,如果最后汤汁还比较多,可以稍微勾芡。
我始终不明白,为什么叫贵妃鸡翅,后来突然理解了。
贵妃就是姬,贵妃爱喝酒,所以有贵妃醉酒。烧鸡翅放红酒,所以叫贵妃鸡翅,明白了吗?
No.2黑椒牛肉丁
黑椒是什么?不是黑色的青椒,是黑胡椒。反正如果你没有的话,白胡椒也行,红胡椒也行,黄胡椒也行,没胡椒不行。
牛肉选瘦肉,纯瘦肉,一丁点儿肥的都不要有,切小丁,大约1厘米见方,就是边长为1厘米的正方体,少1毫米炒出来肉老,多1毫米炒出来不熟,有条件的用游标卡尺。呵呵,不开玩笑了,必须1厘米说得有点儿装,反正就那么大,大点儿小点儿无所谓。
肉切好后,放酱油、料酒、胡椒粉拌均匀,有人会问这些调料放多少?少放点儿就可以,一般的肉会出水,如果不出水你就少加点儿水用手来回抓一抓,要温柔一些,像按摩一样,肉的纤维在你一松一弛的抓按中会吸收水分,所以最后做出来肉才会嫩。抓个三四分钟,静置30
分钟,基本上肉会把水分都吸收光,然后放干淀粉和1大勺油进去抓均匀,给肉上浆的这个步骤就完成了。
配料我用了四季豆和蘑菇,还有葱丁、蒜末。调料汁是:酱油2大勺、料酒3大勺、糖1大勺、盐一丁点儿(因为放了酱油,之前的牛肉也用酱油腌过了,所以盐不放都可以)、黑胡椒多量,这个多到什么程度,多到你可以接受的程度,把这些都放一个小碗里。
锅烧热,要冒烟那种,然后关火,倒凉油进去,把肉也扒拉进去,先不要动,看到肉边变白后,开火,用筷子温柔地把牛肉丁都扒拉散,扒拉到肉变色就下配料翻炒,配料七八成熟了,倒调料汁进去,再扒拉几下,如果汤汁不多,就不用勾芡,直接出锅,这个菜就好了。
调料汁里,酱油变成1大勺,蚝油加2大勺,就变成蚝油牛肉丁了。
调料汁里,放2大勺沙茶酱,就变成沙茶牛肉丁了。
调料汁里,不放酱油,放2大勺腐乳汁进去,就变成腐乳牛肉丁了。
在炒肉丁的时候,放1大勺四川郫县豆瓣酱,最后出锅前加一把油炸花生米,就变成宫保牛肉丁了。
在炒肉丁的时候,放1大勺湖南剁辣椒,就变成剁椒牛肉丁了。
No.3红酒牛肉
天冷了,到了吃肉的季节。为什么天冷了就要进补呢?因为穿上羽绒服看不到腰上的肉,呵呵。
前几天去参加朋友的婚礼,人尽散去,各桌都剩了不少红酒,我这人就看不惯这种风气,于是凑了三十多桌,终于倒满了一瓶,今天我们用这瓶红酒,做一道高逼格的菜:红酒炖牛肉。
(争取今天写菜谱不发火。)
牛肉是买的,真的。可以买牛腩,也可以买牛腱肉。
切块儿,大块儿吃着过瘾,也别太大,撒盐和胡椒粉拌匀腌20分钟,然后撒上干面粉拌匀。
是面粉,不是淀粉,不是生粉,不是米粉,也不是白粉。
啥?洗衣粉?你有病吗?
锅里放黄油,没有就算了,不强求。
啥?我给你买?我咋那么稀罕你呢?
放牛肉进去煎到两面焦黄,这就是为什么放面粉拌牛肉的原因,肉的外壳变硬,里面的肉汁不会流失,所以好吃。
煎好的牛肉倒了。
倒哪里?我说倒垃圾桶里你信吗?倒煮锅里呀!
锅里放红酒,大概跟牛肉的高度持平。
啥?公牛母牛?大牛小牛?我说的是跟锅里放的牛肉持平,谁说跟牛持平了?
如果你的锅密封好,就少放一些,如果不好,就多放一些,把蒸发掉的计算进去,放香叶。
刚才煎牛肉锅里的油别扔,也不用洗锅,继续煎洋葱和胡萝卜。
洋葱炒到变软发黄,和煎好的胡萝卜统统倒进牛肉锅里。盖上盖子煮大概一个小时,然后倒一瓶番茄沙司进去,这一瓶大概300克,番茄酱也可以,炒意面用的番茄汁也可以。不过要注意的是,番茄沙司是带味道的,含盐,番茄酱有可能不含盐。
最后尝尝味道,淡了放盐,咸了?不可能咸的。
敞开盖子小火再煮10分钟,变黏稠了,关火,放一点儿蜂蜜进去增加口感,就可以吃了。
暴躁是一种风格,哈哈,其实写菜谱心情还是很愉快的。枯燥的东西总是记不住,
不过笑得跟傻×似的最后也记不住。
你为什么突然不笑了?呵呵。
No.4老干妈鸡块
先去买一只小嫩鸡,剁块儿,剁得小一点儿,一是入味,二是好熟省煤气。
烧一锅水,水沸腾后,下入鸡块煮烫两三分钟,捞出来用清水洗干净备用。
其实鸡肉直接炒最好吃,直接宰杀的鸡还可以,像我买的这种冷冻的,还是建议先用沸水烫一下。
炒锅里放油,油热后放葱姜蒜炒香,然后下入鸡块煸炒,什么是煸炒呢?就是不放水先扒拉扒拉。
(你们家才是巴啦啦小魔仙呢……)
然后下入此菜的灵魂所在:老干妈。
老干妈的量视你中毒程度而定,平时不吃但也不抗拒的放1勺,有点儿喜欢但吃不吃都行的放1.5勺,每顿儿都要吃点儿有点儿离不开的放2勺,顿顿离不开老干妈的放3勺,八个人吃一只,买半只鸡的放整瓶,呵呵呵呵。
老干妈放进去后,小火继续扒拉,扒拉到油红,颜色上来,然后淋点儿料酒和酱油,放盐、糖、胡椒粉(黑的、白的无所谓,放了就比不放好吃),加水进去,水的量大概一老干妈玻璃瓶就可以。
盖上盖子中火炖到汤汁渐干就好啦。为了好看,出锅前我又放了一些青辣椒。
一定会有人问用的哪种老干妈。
个人建议用带豆豉的口味比较醇厚,用带花生米的口味比较清爽,用辣椒里面自带鸡肉的那种就不用买鸡了。
如果剩了怎么办?这么好吃的菜绝对不会剩。但如果真的剩了,这个鸡块可以炒苦瓜、炒黄瓜、炒豆角、炒蒜薹、炒韭黄、炒空心菜。
如果再剩,把鸡块加入大量的水,放西红柿进去,涮烫材料当火锅吃。总之,一滴油都不要浪费掉。
个人口味比较重,经常被人鄙视。
吃重口味的菜有时候身体受不了,但精神上真的很治愈。重口味的菜有时候能给人一种满足感,缓解压力。有时候想想,世界很大,个人很小,社会很烦躁,自己很无力。
身无万贯无法去济贫,又无惊天武艺可以除暴,胸无点墨不能撰书立世,仅有的那点儿小坚持却又被社会、被公司、被现实消耗殆尽。
这个世界有太多的无奈,而我们唯一能做的,不愧对自己的就是让自己吃点儿喜欢的,吃得好点儿。

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