Friday, June 17, 2011

Wednesday, June 15, 2011

http://yosemitelodging.com/

http://www.tenayalodge.com/default.aspx two miles from Yosemite National Park’s southern gate

http://www.evergreenlodge.com one mile from Yosemite's western border and the entrance to Hetch Hetchy

http://www.yosemiteriversideinn.com/in Groveland, California! Located just 10 minutes from the Big Oak Flat Park Entrance

http://www.yosemite.ca.us/lodging.html

Oakhurst http://www.tripadvisor.com/Hotels-g32809-Oakhurst_California-Hotels.html

Marioposa http://www.tripadvisor.com/Hotels-g32685-Mariposa_California-Hotels.html

Tuesday, May 31, 2011

蔣公獅子頭


廚師:嚴裘麗  

大白菜:一片片拆下,嫩的菜心放在砂鍋底部,外圈老葉最後覆蓋在獅子頭上面。

蔥薑酒:蔥薑放入碗中,倒入酒壓擠,只取酒的部份。

先以蛤蠣燉煮成高湯,備用。
絞肉放入大碗內,加入醬油與酒。用筷子順同一方向攪拌3分鐘。
絞肉分成拳頭大小,握在手中,來回在左右手拋打大約8回。
砂鍋煮半鍋水,水滾後把蛤蠣放入燙煮至稍為打開,熄火將蛤蠣撈除,把白菜菜心部分放進鍋底。
把獅子頭嵌入開口的蛤蠣內,一顆顆處理好,用蛋清黏住肉的外層表面,一顆顆整齊放入鍋內。
接著將火腿片、干貝放入砂鍋,然後把外圈的老葉白菜攤開來覆蓋上去,將所有食材封住才蓋上鍋蓋。
用小火煨煮3-4小時,隨時留意將浮出湯麵的浮游或雜質撈除。

‧主料

嫩梅花肉 1斤
蛤蠣 半斤
干貝 6粒
金華火腿 5片
大白菜 1顆
蛋清 1顆

‧調味料

蔥薑酒 些許
醬油 些許
酒 些許

http://mag.udn.com/mag/happylife/storypage.jsp?f_MAIN_ID=279&f_SUB_ID=4706&f_ART_ID=296796