Sushant's recipe :)
Ingredients:
Spice Mix:
1/4 tsp cumin seeds, 1 tsp black peppers, 2 tsp fenugreek seeds, 1 tbsp fenugreek leaves, 1/2 stick cinnamon, 6 cardamon cloves, 4 cloves, 2 dried red chili peppers, 4 bay leaves.
Lightly toasted all ingredients except for the fenugreek leaves. Grind all into powder. Half goes to batter, with one egg, 1 tsp tapioca starch, a pinch ojinomoto, salt to taste.
Main ingredients:
2 tomatoes, 2 small onions, 4 boneless chicken thighs, 1 green bell pepper, 2 tbsp ginger paste, 3 tbsp garlic paste
Marinate chicken (big cubes) with 1 tbsp ginger and 1 tbsp garlic, salt, 1 tbsp white vinegar. 15 min marination. Dip in batter. Fry on moderate heat. Set aside.
Boil one egg.
Heat some oil. Add chopped green bell pepper, followed by ginger, saute for 2 min. Add garlic, saute for 1 min. Add onion and tomato paste (from the blender), and 1/4 tsp turmeric. Keep on heating the content on high heat for 10 min with constant stirring.
Add fried chicken pieces, heat on medium flame for 13 min.
Add boiled egg slices and remaining half spice powder, stir.
Ready to serve.
Serves 1 Pumba and 1 Kagu.
2011-07-05
2011-07-04
2011-06-29
Sauteed Kale
Ingredients
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar (I tried, balsamic vinegar worked too)
Directions
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar (I tried, balsamic vinegar worked too)
Directions
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
2011-06-23
Navratan Korma
苏尚私人最爱之一的一道蔬菜咖喱，我也很喜欢。这次做没有用paneer（印度奶酪/奶豆腐），微微加大蔬菜分量就好。莱谱来自这里。
Ingredients
3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste
Directions
Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
Nutritional Information
Serves 4.
Amount Per Serving Calories: 378 | Total Fat: 24.8g | Cholesterol: 26mg
Ingredients
3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste
Directions
Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
Nutritional Information
Serves 4.
Amount Per Serving Calories: 378 | Total Fat: 24.8g | Cholesterol: 26mg
2011-06-20
2011-06-15
香辣南瓜 （Kaddu Ki Subzi）
依然来自盈盈。苏尚很认可，我也觉得这样的混合香料把南瓜的香味稳稳地引出来了。：）
材料：
500 gms 南瓜（去皮切块）
1 只洋葱，切碎
2 瓣蒜瓣，切碎
3 只辣椒干
1/2 tsp 葫芦巴籽（fenugreek seeds）
1 tsp 孜然 （cumin seeds）
调味料：
1/2 tsp 黄姜粉 （turmeric powder）
1/2 tsp 辣椒粉 （red chilli powder）
1/2 tsp 干芒果粉 （raw mango powder）
1/2 tsp 糖
盐适量
首先锅里下大约一茶匙半的油，然后把葫芦巴籽、孜然下锅，爆出香味之后，加入辣椒干，翻炒大约20秒，然后加入洋葱和蒜蓉。翻炒至洋葱变软。
之后把所有的调味料加入，中火翻炒大约一分钟。
加入切块的南瓜，翻炒均匀，大约3分钟，稍微撒入大约1 tbsp的水，炒匀，加盖稍微焖一下，差不多3-5分钟，南瓜熟了就可以了。
配米饭或者面饼都可以。
材料：
500 gms 南瓜（去皮切块）
1 只洋葱，切碎
2 瓣蒜瓣，切碎
3 只辣椒干
1/2 tsp 葫芦巴籽（fenugreek seeds）
1 tsp 孜然 （cumin seeds）
调味料：
1/2 tsp 黄姜粉 （turmeric powder）
1/2 tsp 辣椒粉 （red chilli powder）
1/2 tsp 干芒果粉 （raw mango powder）
1/2 tsp 糖
盐适量
首先锅里下大约一茶匙半的油，然后把葫芦巴籽、孜然下锅，爆出香味之后，加入辣椒干，翻炒大约20秒，然后加入洋葱和蒜蓉。翻炒至洋葱变软。
之后把所有的调味料加入，中火翻炒大约一分钟。
加入切块的南瓜，翻炒均匀，大约3分钟，稍微撒入大约1 tbsp的水，炒匀，加盖稍微焖一下，差不多3-5分钟，南瓜熟了就可以了。
配米饭或者面饼都可以。
2011-06-09
冬阴蘑菇鱼。。
由týr的冬荫鳕鱼蘑菇饭和盈盈的Ikan Paprik/Pad Prik Fish启发而来。鱼是三文鱼。
食材：三文鱼一块，竹笋两只，口蘑、青椒、红甜椒适量，椰奶，冬阴酱，青柠汁，（鱼露）。
做法：
0。各种东西切片切块。
1。锅里油爆香几片姜，下三文鱼块煎至表面微黄，乘出。
2。同一口锅里下笋片炒一会儿，喷入白葡萄酒去生味。下蘑菇片把水分炒出来。再都乘出。
3。同一口锅下椰奶和冬阴酱，比例看情况。我这次颇多材料，用了3大勺酱。微火上拌匀炒香，颜色是暖暖的淡桔粉。
4。加入三文鱼、竹笋、蘑菇、青红椒丝炒匀，然后加水至将要没过食材，拌匀中火煮沸。盖上盖煮5分钟后，大火收下汁。
5。以青柠汁提鲜。可加些糖。若不够咸则以鱼露调味。这次我没有用。
和白饭或馕一起吃都好：）
食材：三文鱼一块，竹笋两只，口蘑、青椒、红甜椒适量，椰奶，冬阴酱，青柠汁，（鱼露）。
做法：
0。各种东西切片切块。
1。锅里油爆香几片姜，下三文鱼块煎至表面微黄，乘出。
2。同一口锅里下笋片炒一会儿，喷入白葡萄酒去生味。下蘑菇片把水分炒出来。再都乘出。
3。同一口锅下椰奶和冬阴酱，比例看情况。我这次颇多材料，用了3大勺酱。微火上拌匀炒香，颜色是暖暖的淡桔粉。
4。加入三文鱼、竹笋、蘑菇、青红椒丝炒匀，然后加水至将要没过食材，拌匀中火煮沸。盖上盖煮5分钟后，大火收下汁。
5。以青柠汁提鲜。可加些糖。若不够咸则以鱼露调味。这次我没有用。
和白饭或馕一起吃都好：）
2011-05-26
香辣包菜 （Masala Cabbage)
做的第一个印度菜。成功！菜谱来自异常生猛的马来西亚华裔印度媳妇盈盈：
材料：
2-300 gms 包菜
1/2 cup 冷冻蔬菜（新鲜的也可以罗）
1/2 紫洋葱 （Bombay Onion）
1 中型番茄
1 tsp 姜蒜蓉 （Ginger Garlic paste) *可以自己剁的姜蒜蓉代替。
调味料:
1 tsp 孜然 （Cummin Seeds）
1 tsp 芫荽粉 （Coriander Powder）
1/4 tsp Garam Masala
盐适量
做法：
首先把番茄切丁，洋葱切丝，备用。锅里下大约2大匙的油，先把孜然和洋葱炒香。
把包菜和冷冻蔬菜下锅翻炒，大约1-2分钟，然后加入芫荽粉。翻炒2-3分钟，然后把蔬菜中央弄出个洞洞，如图。加入番茄丁，加盖焖煮大约1-2分钟，同时加入Garam Masala。
这个做法可以让番茄的水分充分地煮出来，而不会变得过于糊状。还可以保持包菜脆脆的口感。
加盐调味，拌匀，熄火。
材料：
2-300 gms 包菜
1/2 cup 冷冻蔬菜（新鲜的也可以罗）
1/2 紫洋葱 （Bombay Onion）
1 中型番茄
1 tsp 姜蒜蓉 （Ginger Garlic paste) *可以自己剁的姜蒜蓉代替。
调味料:
1 tsp 孜然 （Cummin Seeds）
1 tsp 芫荽粉 （Coriander Powder）
1/4 tsp Garam Masala
盐适量
做法：
首先把番茄切丁，洋葱切丝，备用。锅里下大约2大匙的油，先把孜然和洋葱炒香。
把包菜和冷冻蔬菜下锅翻炒，大约1-2分钟，然后加入芫荽粉。翻炒2-3分钟，然后把蔬菜中央弄出个洞洞，如图。加入番茄丁，加盖焖煮大约1-2分钟，同时加入Garam Masala。
这个做法可以让番茄的水分充分地煮出来，而不会变得过于糊状。还可以保持包菜脆脆的口感。
加盐调味，拌匀，熄火。
2011-04-15
鸡肉豆角焖面
食谱来自Yaya小舍。她的“小勺”貌似不是茶勺（5ml），而是更小的勺……这回做得偏咸，下次按一个冥冥中的小勺分量来调整。
关于豆角焖面，我妈很久前就提醒我可以做，但我一直想不明白（也因为从没吃过！）——简单把面条放在豆角上面焖蒸，怎能吸入浓郁的味道。所以一直没做。昨天看一盒豆角躺在冰箱里，就找了个菜谱做下。竟然很香。我和苏尚都觉得豆角里有什么特别的可挥发性物质通过蒸汽进入了面条。。
材料：鸡腿肉200g，豆角300g，鲜面条（圆的）400g
调料：
腌制鸡肉（盐1/4小勺，生粉1小勺，老抽1/4小勺，胡椒粉1/4小勺，料酒1小勺）——为了嘴叼的苏尚，我也用了点姜茸；
焖面调料（盐1小勺，老抽1小勺，生抽1小勺，胡椒粉1小勺，鸡精1/2小勺，葱姜少许）
做法：
1】豆角摘净，洗净掰成5cm的段；鸡腿肉切成小块用调料拌匀腌制10分钟
2】锅内烧热油，下葱姜煸炒，加鸡肉翻炒变色
3】倒入豆角翻炒2分钟
4】加热水没过豆角，加入焖面的所有调料
5】面条铺在豆角上面，中小火焖，中间记得翻一下面条，但是千万别翻到底，只是在豆角上面翻动就成
6】焖至汤汁收干，拌匀即可
7）末了我还加了点香菜~
关于豆角焖面，我妈很久前就提醒我可以做，但我一直想不明白（也因为从没吃过！）——简单把面条放在豆角上面焖蒸，怎能吸入浓郁的味道。所以一直没做。昨天看一盒豆角躺在冰箱里，就找了个菜谱做下。竟然很香。我和苏尚都觉得豆角里有什么特别的可挥发性物质通过蒸汽进入了面条。。
材料：鸡腿肉200g，豆角300g，鲜面条（圆的）400g
调料：
腌制鸡肉（盐1/4小勺，生粉1小勺，老抽1/4小勺，胡椒粉1/4小勺，料酒1小勺）——为了嘴叼的苏尚，我也用了点姜茸；
焖面调料（盐1小勺，老抽1小勺，生抽1小勺，胡椒粉1小勺，鸡精1/2小勺，葱姜少许）
做法：
1】豆角摘净，洗净掰成5cm的段；鸡腿肉切成小块用调料拌匀腌制10分钟
2】锅内烧热油，下葱姜煸炒，加鸡肉翻炒变色
3】倒入豆角翻炒2分钟
4】加热水没过豆角，加入焖面的所有调料
5】面条铺在豆角上面，中小火焖，中间记得翻一下面条，但是千万别翻到底，只是在豆角上面翻动就成
6】焖至汤汁收干，拌匀即可
7）末了我还加了点香菜~
2011-03-15
萝卜鸡丝炒粉条
在文怡的萝卜炒粉条基础上发挥的，很喜欢。以下是我的方案。
原料：去骨鸡腿肉两块，白萝卜1根，粉条（红薯粉丝）1把，生抽4茶匙，盐1/2茶匙（3克），红辣椒5只 ，大葱4片，八角1个
做法：
0）鸡肉切丝，用适量淀粉、料酒、姜茸、酱油、盐、白胡椒抓匀腌制。
1）粉条洗净，用开水浸泡。泡软后，剪成10cm长的段，沥干水分备用。白萝卜去皮洗净后，切成细丝。
2）炒锅中倒入油，油微热时，放入红辣椒，大葱片和八角爆香。
3）此时加入鸡丝，中火翻炒至鸡肉里的油和水普遍炒出，就倒入白萝卜丝翻炒。
4）白萝卜丝熟软后，倒入生抽和盐翻炒2分钟，使酱油的颜色均匀附着在萝卜丝上。
5）然后将粉条倒在萝卜丝上（不要让粉条粘在锅壁上以免糊锅），倒入少量开水，盖上盖子焖5分钟，翻炒几下拌匀，即可出锅。
原料：去骨鸡腿肉两块，白萝卜1根，粉条（红薯粉丝）1把，生抽4茶匙，盐1/2茶匙（3克），红辣椒5只 ，大葱4片，八角1个
做法：
0）鸡肉切丝，用适量淀粉、料酒、姜茸、酱油、盐、白胡椒抓匀腌制。
1）粉条洗净，用开水浸泡。泡软后，剪成10cm长的段，沥干水分备用。白萝卜去皮洗净后，切成细丝。
2）炒锅中倒入油，油微热时，放入红辣椒，大葱片和八角爆香。
3）此时加入鸡丝，中火翻炒至鸡肉里的油和水普遍炒出，就倒入白萝卜丝翻炒。
4）白萝卜丝熟软后，倒入生抽和盐翻炒2分钟，使酱油的颜色均匀附着在萝卜丝上。
5）然后将粉条倒在萝卜丝上（不要让粉条粘在锅壁上以免糊锅），倒入少量开水，盖上盖子焖5分钟，翻炒几下拌匀，即可出锅。
2011-03-11
油焖春笋，芹菜炒熏干
油焖笋的食谱来自文怡。
原料：鲜笋3根、香菇两朵、料酒2茶匙（10ml）、生抽2茶匙（10ml）、白糖1茶匙（5g）、鸡精少许、青葱少许
做法：
0）香菇泡发，切丝。
1）鲜笋剥去外层硬壳，切去老根，用刀背拍松后切成段。
2）锅内入油加热，待油7分热时，倒入笋段段煸炒几分钟。
3）调入料酒，生抽和糖翻炒几下，加盖焖3分钟左右。
4）打开锅盖，调入鸡精，撒入香葱花即可。
芹菜炒熏干，我自己瞎发挥的，还加了豆芽和红甜椒丝。因为苏尚才慢慢接受芹菜的味道，不好做得太生硬（味重），下锅前焯了下。
原料：芹菜、熏豆腐干、豆芽、红甜椒（后两样量较少，为了加层口感、配点亮色）、干辣椒两个、蚝油
做法：
1。芹菜切丝段（也是为了给苏尚散味，对芹菜没意见的则不用切成细丝），加点水在微波炉里转三四分钟至软熟。
2。熏干、红甜椒切丝。
3。油爆香干辣椒，入熏干炒至微黄，再下芹菜和豆芽。
4。豆芽出水炒熟后，加入适量蚝油炒匀。
5。最后加甜椒丝断生。关火，以盐调味。
原料：鲜笋3根、香菇两朵、料酒2茶匙（10ml）、生抽2茶匙（10ml）、白糖1茶匙（5g）、鸡精少许、青葱少许
做法：
0）香菇泡发，切丝。
1）鲜笋剥去外层硬壳，切去老根，用刀背拍松后切成段。
2）锅内入油加热，待油7分热时，倒入笋段段煸炒几分钟。
3）调入料酒，生抽和糖翻炒几下，加盖焖3分钟左右。
4）打开锅盖，调入鸡精，撒入香葱花即可。
芹菜炒熏干，我自己瞎发挥的，还加了豆芽和红甜椒丝。因为苏尚才慢慢接受芹菜的味道，不好做得太生硬（味重），下锅前焯了下。
原料：芹菜、熏豆腐干、豆芽、红甜椒（后两样量较少，为了加层口感、配点亮色）、干辣椒两个、蚝油
做法：
1。芹菜切丝段（也是为了给苏尚散味，对芹菜没意见的则不用切成细丝），加点水在微波炉里转三四分钟至软熟。
2。熏干、红甜椒切丝。
3。油爆香干辣椒，入熏干炒至微黄，再下芹菜和豆芽。
4。豆芽出水炒熟后，加入适量蚝油炒匀。
5。最后加甜椒丝断生。关火，以盐调味。
2011-02-10
Susu Mushroom Chicken Curry
Sushant's creation. I think it tastes really nice ;)
Ingredients:
One and 1/2 pound of boneless chicken thigh, cut into cubes;
One quarter pound of button mushroom, 1/4 of which sliced and the rest diced;
Half of a big onion (finely diced), One tomato;
Two tablespoons of ginger paste, one tablespoon of garlic paste;
Three tablespoons of sour cream;
Half teaspoon of vinegar, 1/2 teaspoon of turmeric powder;
1/4 teaspoon of fenugreek seeds powder, 1/4 tsp of dried fenugreek leaves;
A dash of coriander seeds power, 1/4 tsp of curry powder;
One bay leaf, one stick of cinnamon, 8 dried black peppers, 8 coriander seeds.
One clove, one elaichi (black cardamon).
Procedure:
1. Marinate the chicken with sour cream, turmeric, 1 tbsp of ginger paste, the garlic paste, and the vinegar, for 10 to 30 minutes.
2. In a pressure cooker, heat 3 tbsp of oil, 2 tbsp of butter. After all the butter is melted, add the onions and fry until light brown.
3. Add one clove, one elaichi, one bay leaf, a stick of cinnamon, black peppers, and coriander seeds. Fry for 3 minutes and then add the fenugreek seeds powder. Fry for an additional minute on low heat.
4. Add the chicken after draining the marinade. Cook it for 3 minutes with regular stirring. Then add the mushrooms. Cook the mixture with regular stirring on high heat for 7 more minutes.
5. Puree a tomato. Add the puree along with the rest one tbsp of ginger paste. Stir the mixture, and boil on low heat for 10 minutes.
6. Add the remaining marinade to the mixture, along with all the remaining spices. Let boil on low heat for another 10 minutes.
Ready to serve. Serves 4 :P
Ingredients:
One and 1/2 pound of boneless chicken thigh, cut into cubes;
One quarter pound of button mushroom, 1/4 of which sliced and the rest diced;
Half of a big onion (finely diced), One tomato;
Two tablespoons of ginger paste, one tablespoon of garlic paste;
Three tablespoons of sour cream;
Half teaspoon of vinegar, 1/2 teaspoon of turmeric powder;
1/4 teaspoon of fenugreek seeds powder, 1/4 tsp of dried fenugreek leaves;
A dash of coriander seeds power, 1/4 tsp of curry powder;
One bay leaf, one stick of cinnamon, 8 dried black peppers, 8 coriander seeds.
One clove, one elaichi (black cardamon).
Procedure:
1. Marinate the chicken with sour cream, turmeric, 1 tbsp of ginger paste, the garlic paste, and the vinegar, for 10 to 30 minutes.
2. In a pressure cooker, heat 3 tbsp of oil, 2 tbsp of butter. After all the butter is melted, add the onions and fry until light brown.
3. Add one clove, one elaichi, one bay leaf, a stick of cinnamon, black peppers, and coriander seeds. Fry for 3 minutes and then add the fenugreek seeds powder. Fry for an additional minute on low heat.
4. Add the chicken after draining the marinade. Cook it for 3 minutes with regular stirring. Then add the mushrooms. Cook the mixture with regular stirring on high heat for 7 more minutes.
5. Puree a tomato. Add the puree along with the rest one tbsp of ginger paste. Stir the mixture, and boil on low heat for 10 minutes.
6. Add the remaining marinade to the mixture, along with all the remaining spices. Let boil on low heat for another 10 minutes.
Ready to serve. Serves 4 :P
2011-02-05
鸡蛋来的炸酱面
话说苏尚不喜猪肉（在北京时，丫倒爱炸酥的小排骨~）。那天碰巧看到用鸡蛋做炸酱面的谱子，今晚试了下，不错——但是同志们，如果是大肥的五花肉丁炒出来的，简直就天上地下了！我竟然都记不得那会是啥口感了！
原料 黄瓜半根，鸡蛋4枚，京葱白一根。甜面酱，阳春面。
黄瓜切丝备用。鸡蛋搅拌。葱花。
热锅加油加热至5成热，调成中火，加入葱花，炒出香味。
倒入鸡蛋液，暂时不要翻动，略等一分钟。
翻炒鸡蛋，至微熟。
加入甜面酱，翻炒到香气泛起。加五香粉少许，鸡精少许。根据个人口味加入盐，糖。
加入热水没过炒料一般，小火熬制。不断用铲子顺同一方向搅拌，以免糊底。
煮直酱汁浓稠即可装盘。配上黄瓜菜码即可。
也可以不用甜面酱，用家常豆酱或者黄酱加入少许水调开。炒制时根据个人口味加入糖。
鸡蛋可以用肉丁代替。黄瓜可以用时蔬代替。是一道可以随意替换的菜码。
另，煮面按照个人喜好而定。面分为过水和不过水两种。冬天吃热的面，面条出锅后不用凉水浸泡，直接加酱食用。夏天，面条出锅后用凉水冲几下，彻底晾凉并沥干水分后再加入酱。
* * * 以上原食谱。我则用了3个鸡蛋，甜面酱和黄酱对半，菜码是水焯过的白菜叶子（今天中午正好用白菜帮做了醋熘白菜）和生的红甜椒丝。挺好：）
原料 黄瓜半根，鸡蛋4枚，京葱白一根。甜面酱，阳春面。
黄瓜切丝备用。鸡蛋搅拌。葱花。
热锅加油加热至5成热，调成中火，加入葱花，炒出香味。
倒入鸡蛋液，暂时不要翻动，略等一分钟。
翻炒鸡蛋，至微熟。
加入甜面酱，翻炒到香气泛起。加五香粉少许，鸡精少许。根据个人口味加入盐，糖。
加入热水没过炒料一般，小火熬制。不断用铲子顺同一方向搅拌，以免糊底。
煮直酱汁浓稠即可装盘。配上黄瓜菜码即可。
也可以不用甜面酱，用家常豆酱或者黄酱加入少许水调开。炒制时根据个人口味加入糖。
鸡蛋可以用肉丁代替。黄瓜可以用时蔬代替。是一道可以随意替换的菜码。
另，煮面按照个人喜好而定。面分为过水和不过水两种。冬天吃热的面，面条出锅后不用凉水浸泡，直接加酱食用。夏天，面条出锅后用凉水冲几下，彻底晾凉并沥干水分后再加入酱。
* * * 以上原食谱。我则用了3个鸡蛋，甜面酱和黄酱对半，菜码是水焯过的白菜叶子（今天中午正好用白菜帮做了醋熘白菜）和生的红甜椒丝。挺好：）
2011-01-30
Creamy Potato Mushroom Soup
Sushant's recipe :)
Ingredients:
1. Three really big button mushrooms (around a quarter pound).
2. Two small potatoes.
3. A quarter of a big onion (diced).
4. One clove of garlic.
5. Two medium slices of celery stem.
6. One bay leaf, a pinch of ground thyme, and eight black peppercorns.
Procedures:
1. In a frying pan, add a little amount of vegetable oil and lightly fry the diced onion on low heat till soft.
2. Cut the mushrooms into rough slices, and add them to the pan.
3. Wait till the mushrooms loose moisture. Keep sauteing till both sides are golden brown.
4. Peel and cut the potatoes into thin slices and add them to the pan with the mushrooms and onions.
5. Wait till all potato slices turn translucent.
6. Keep aside three, four mushroom slices, and remove rest of the items from the pan into a blender.
7. Add the peppercorns into the blender and blend the mixture into a thick base (add one cup of water).
8. Remove the paste into a boiling pot. Add more water to get the soup to desired consistency.
9. Lightly fry the bay leaf in one teaspoon of butter, and add the butter and bay leaf to the boiling pot.
10. Dice the previously set aside mushroom slices, and add them to the boiling pot.
11. Add some sweet peas if desired. Heat the content of the boiling pot on low heat for 15 minutes.
12. Add salt to taste, and a pinch of thyme.
Serves two.
Ingredients:
1. Three really big button mushrooms (around a quarter pound).
2. Two small potatoes.
3. A quarter of a big onion (diced).
4. One clove of garlic.
5. Two medium slices of celery stem.
6. One bay leaf, a pinch of ground thyme, and eight black peppercorns.
Procedures:
1. In a frying pan, add a little amount of vegetable oil and lightly fry the diced onion on low heat till soft.
2. Cut the mushrooms into rough slices, and add them to the pan.
3. Wait till the mushrooms loose moisture. Keep sauteing till both sides are golden brown.
4. Peel and cut the potatoes into thin slices and add them to the pan with the mushrooms and onions.
5. Wait till all potato slices turn translucent.
6. Keep aside three, four mushroom slices, and remove rest of the items from the pan into a blender.
7. Add the peppercorns into the blender and blend the mixture into a thick base (add one cup of water).
8. Remove the paste into a boiling pot. Add more water to get the soup to desired consistency.
9. Lightly fry the bay leaf in one teaspoon of butter, and add the butter and bay leaf to the boiling pot.
10. Dice the previously set aside mushroom slices, and add them to the boiling pot.
11. Add some sweet peas if desired. Heat the content of the boiling pot on low heat for 15 minutes.
12. Add salt to taste, and a pinch of thyme.
Serves two.
2011-01-26
Susu Bean Soup
苏尚秘方，效果优秀：）
以下由丫口述。
Ingredients:
One quarter cup of black beans, soaked over night.
One quarter of a big onion, cut into rough slices.
Three bunch tomatoes.
Three dried mint leaves, and a pinch of dried methi leaves.
Procedures:
1. Slow-boil the beans in 4 cups of water for 30 minutes, longer if desired.
2. Fly the onions on low heat in butter for 10 minutes so that the bottom surface turns golden brown and the pieces are soft.
3. Set the oven to Broil mode and after it is thoroughly heated, heat the tomatoes for seven minutes after applying a coat of oil on their peels.
4. Mix the boiled beans with water, fried onions, and grilled tomatoes together and blend.
5. Remove the mixture into the boiling pot, and add the dried mint leaves and methi leaves. Add some green chili peppers if desired.
以下由丫口述。
Ingredients:
One quarter cup of black beans, soaked over night.
One quarter of a big onion, cut into rough slices.
Three bunch tomatoes.
Three dried mint leaves, and a pinch of dried methi leaves.
Procedures:
1. Slow-boil the beans in 4 cups of water for 30 minutes, longer if desired.
2. Fly the onions on low heat in butter for 10 minutes so that the bottom surface turns golden brown and the pieces are soft.
3. Set the oven to Broil mode and after it is thoroughly heated, heat the tomatoes for seven minutes after applying a coat of oil on their peels.
4. Mix the boiled beans with water, fried onions, and grilled tomatoes together and blend.
5. Remove the mixture into the boiling pot, and add the dried mint leaves and methi leaves. Add some green chili peppers if desired.
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