tag:blogger.com,1999:blog-44034876494314781812011-10-22T11:32:47.950-07:00Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.comBlogger141100tag:blogger.com,1999:blog-4403487649431478181.post-59844573440998365762010-08-28T22:26:00.000-07:002010-08-28T22:26:58.111-07:00我已經好久沒在周末日這麼早起床了，哈，早上的鳥兒有蟲吃，今天我要吃什麼呢？<br />打開冰箱，剩下的就是昨天煮咖哩剩下的菜，本來想要煮燴飯，不過女人真的是一個善變的動物，在我準備好材料後，我決定炒飯好了～哇哈哈！<br /><br /><a name='more'></a><br />這是昨天剩下的材料：秀珍菇、百頁豆腐、高麗菜、洋蔥丁、仍然不知是豌豆還是甜豆的傢伙，還有新加入的成員－香菇！！<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_EU7NcWaZhdM/THnuGkLw18I/AAAAAAAAAGs/GUeQpwEA_X4/s1600/%E7%82%92%E9%A3%AF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_EU7NcWaZhdM/THnuGkLw18I/AAAAAAAAAGs/GUeQpwEA_X4/s320/%E7%82%92%E9%A3%AF.jpg" /></a></div>這次估算有點失誤，我太看得起我自己的食量了，這麼多材料，我全下鍋去炒，結果還剩下一大盤，我看還是等S桑今晚下課當宵夜吃好了。^^<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_EU7NcWaZhdM/THnu48eOhxI/AAAAAAAAAG0/WB78BdTE-DM/s1600/%E7%82%92%E9%A3%AF1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_EU7NcWaZhdM/THnu48eOhxI/AAAAAAAAAG0/WB78BdTE-DM/s320/%E7%82%92%E9%A3%AF1.jpg" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-5984457344099836576?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com4tag:blogger.com,1999:blog-4403487649431478181.post-13573983771054292922010-08-28T10:09:00.000-07:002010-08-28T10:27:21.002-07:00媽呀，我竟然偷懶了快要一個年頭！！！！！！<br />這一年，我不是沒煮菜，也不是天天吃外面，只是我太懶了，太餓了，哈～<br />每次只要菜一上盤，不到十分鐘的時間，我和S桑就會把全部清光光，可以說是菜汁都不剩啊！<br />問你怕沒～～～<br /><br />今天乘著S桑去上課，難得的放假日，我要來好好地享受我的廚房日，娃哈！<br />本來想煮豆腐鍋，最近我愛上了蛋豆腐，因為蛋豆腐吃起來的味道有點像馬來西亞賣的日本豆腐（單純的是思鄉情懷....），沒想到煮出來的卻是咖哩雜菜！<br /><br /><a name='more'></a>為什麼？<br />因為....煮得快，又好吃，哈～～<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_EU7NcWaZhdM/THk8Li5VLNI/AAAAAAAAAGU/EuBB3ZHbApA/s1600/%E5%92%96%E5%93%A9%E9%9B%9C%E8%8F%9C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_EU7NcWaZhdM/THk8Li5VLNI/AAAAAAAAAGU/EuBB3ZHbApA/s320/%E5%92%96%E5%93%A9%E9%9B%9C%E8%8F%9C.jpg" /></a></div><br />我買了高麗菜、洋蔥、番茄、不知道是豌豆還是甜豆（我分不清：p）、豆卜、秀珍菇、百頁豆腐，最後還有老闆娘送的兩條紅辣椒，讚！！！！<br /><br />寫到這裡，我竟然還沒說為什麼咖哩可以煮得這麼快，別忘記了我是個愛用調味醬的懶惰鬼，這次我用的是辛辣爽口且香味濃郁的咖哩～～「爪哇咖哩」。<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_EU7NcWaZhdM/THlB9VhDXjI/AAAAAAAAAGc/3wd-_F9fBZ0/s1600/%E5%92%96%E5%93%A9%E9%9B%9C%E8%8F%9C1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_EU7NcWaZhdM/THlB9VhDXjI/AAAAAAAAAGc/3wd-_F9fBZ0/s320/%E5%92%96%E5%93%A9%E9%9B%9C%E8%8F%9C1.jpg" /></a></div><br />登登登登～～～最後煮出來的樣子，哈...不好意思，沒有擺盤就拍照了。<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_EU7NcWaZhdM/THlCZAUtSJI/AAAAAAAAAGk/e3EkHnOMUVo/s1600/%E5%92%96%E5%93%A9%E9%9B%9C%E8%8F%9C2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_EU7NcWaZhdM/THlCZAUtSJI/AAAAAAAAAGk/e3EkHnOMUVo/s320/%E5%92%96%E5%93%A9%E9%9B%9C%E8%8F%9C2.jpg" /></a></div><br />他的介紹詞一點也不誇張，他真的非常濃郁可口，唯一可以挑剔的就是，我吃不到辣，就算放了那兩條愛心辣椒，還是一點感覺都沒有,,,我想也許是我的問題，因為我太愛吃辣了！<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-1357398377105429292?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com0tag:blogger.com,1999:blog-4403487649431478181.post-68989997269871976892009-10-31T03:05:00.000-07:002010-08-28T10:27:21.002-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_EU7NcWaZhdM/SuwLR6DGuTI/AAAAAAAAAGM/rrBvkVSrUU8/s1600-h/%E7%82%92%E9%9B%9C%E8%8F%9C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_EU7NcWaZhdM/SuwLR6DGuTI/AAAAAAAAAGM/rrBvkVSrUU8/s320/%E7%82%92%E9%9B%9C%E8%8F%9C.jpg" vr="true" /></a><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">青花椰菜、青江菜、紅蘿蔔、黑木耳，秀珍菇還有玉米筍，什麼顏色都有了，哈，好久沒吃過這麼"營養'的食物了。這次吃兩碗飯都沒問題。<br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-6898999726987197689?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com2tag:blogger.com,1999:blog-4403487649431478181.post-48267405431557278872009-10-18T08:56:00.000-07:002010-08-28T10:27:21.002-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_EU7NcWaZhdM/Sts6l93uBOI/AAAAAAAAAGE/waNprJLeP5w/s1600-h/%E7%82%92%E9%BA%B5_%E9%97%9C%E5%BB%9F%E9%BA%B5%E7%AF%87.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_EU7NcWaZhdM/Sts6l93uBOI/AAAAAAAAAGE/waNprJLeP5w/s320/%E7%82%92%E9%BA%B5_%E9%97%9C%E5%BB%9F%E9%BA%B5%E7%AF%87.jpg" vr="true" /></a><br /></div><br />又是炒麵！<br /><br />這次我使用關廟麵搭配很多很多高麗菜，還有看起來很好吃的素東坡肉加上我的最愛香菇丸子。<br /><br />關廟麵是台南縣關廟鄉的特產，它最大的特色就是不容易煮爛，非常耐煮，這對我這廚房初姐來說在炒麵時比較不會手忙腳亂的麵食，照片中看到條條分明的麵條，你就知道我所言不虛，哈。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-4826740543155727887?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com0tag:blogger.com,1999:blog-4403487649431478181.post-39505166335864651352009-10-11T08:06:00.000-07:002010-08-28T10:27:21.002-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_EU7NcWaZhdM/StH0UiwCM8I/AAAAAAAAAFc/upcyJgWYrlw/s1600-h/%E7%87%9C%E9%87%91%E9%87%9D%E8%8F%87.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="http://4.bp.blogspot.com/_EU7NcWaZhdM/StH0UiwCM8I/AAAAAAAAAFc/upcyJgWYrlw/s320/%E7%87%9C%E9%87%91%E9%87%9D%E8%8F%87.jpg" /></a><br /></div><a name='more'></a><br />總覺得只有一道菜太多淡薄，結果又再追加一道，隨手亂煮，就成了這賣相。看起來湯汁比金針菇好吃，哈！<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-3950516633586465135?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com0tag:blogger.com,1999:blog-4403487649431478181.post-61571291355712855832009-10-11T08:01:00.000-07:002010-08-28T10:27:21.003-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_EU7NcWaZhdM/StHzMPHOusI/AAAAAAAAAFU/0b24_j3U0GM/s1600-h/%E7%99%BE%E9%A0%81%E8%8C%84%E5%AD%90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="http://2.bp.blogspot.com/_EU7NcWaZhdM/StHzMPHOusI/AAAAAAAAAFU/0b24_j3U0GM/s320/%E7%99%BE%E9%A0%81%E8%8C%84%E5%AD%90.jpg" /></a><br /></div><br />本來想要煮素魚香茄子，臨煮之前才發現整個冰箱就只有茄子和百頁豆腐，所以只好又發揮我亂搭的精神，來個百頁＋茄子好了。哈，結果出乎意料，兩者味道配合還不錯，唯一要挑剔的就是我油放太多了，總是拿捏不到～<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-6157129135571285583?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com0tag:blogger.com,1999:blog-4403487649431478181.post-65828483563601918172009-10-11T00:47:00.000-07:002010-08-28T10:27:21.003-07:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_EU7NcWaZhdM/StGNWfeZvcI/AAAAAAAAAFM/74mkZlGXuGc/s1600-h/%E7%82%92%E9%BA%B5_%E6%B2%B9%E9%BA%B5%E7%AF%87.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="http://2.bp.blogspot.com/_EU7NcWaZhdM/StGNWfeZvcI/AAAAAAAAAFM/74mkZlGXuGc/s320/%E7%82%92%E9%BA%B5_%E6%B2%B9%E9%BA%B5%E7%AF%87.jpg" /></a><br /></div><br />好久沒吃炒麵了，昨天特地跑到傳統菜市場買了NT20的油麵，大大的一包足足可以讓我吃三餐了，真划算！這次的炒麵，我配搭的菜料有杏鮑菇、百頁豆腐、香菇丸子還有很多很多的青菜...在開動前，我一定會再加上一匙蒜蓉朝天辣椒，如果可以再來一杯 Tea Tarik，那就真的是perfet了~<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-6582848356360191817?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com1tag:blogger.com,1999:blog-4403487649431478181.post-67317902323282397842009-10-09T09:17:00.000-07:002010-08-28T10:27:21.003-07:00<a href="http://2.bp.blogspot.com/_EU7NcWaZhdM/Ss9mZP8UgaI/AAAAAAAAAEg/e4TRfQ7SKrg/s1600-h/%E9%B9%B9%E8%9B%8B%E7%82%92%E8%8B%A6%E7%93%9C.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5390639862948069794" border="0" alt="" src="http://2.bp.blogspot.com/_EU7NcWaZhdM/Ss9mZP8UgaI/AAAAAAAAAEg/e4TRfQ7SKrg/s320/%E9%B9%B9%E8%9B%8B%E7%82%92%E8%8B%A6%E7%93%9C.jpg" /></a><br /><div>小時候，媽媽總是愛逼我吃苦瓜，那時候覺得苦不愛吃，後來媽媽放棄了不再繼續逼我吃，我卻莫名其妙愛上苦瓜的味道。<br /></div><div><br />印象中最常吃到媽媽的兩種炒法就是燜豆瓣或是清炒雞蛋，炒鹹蛋反而是我第一次在台灣吃到，鹹鹹苦苦的，別有一番風味。</div><div> </div><div> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-6731790232328239784?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com0tag:blogger.com,1999:blog-4403487649431478181.post-43015811918825197832009-10-04T08:29:00.000-07:002010-08-28T10:27:21.003-07:00<a href="http://1.bp.blogspot.com/_EU7NcWaZhdM/SsjHK-znE2I/AAAAAAAAAEY/hd4VzX7ZEf4/s1600-h/%E5%8D%97%E4%B9%B3%E7%B4%A0%E4%BA%94%E8%8A%B1%E8%82%89.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5388775945620886370" border="0" alt="" src="http://1.bp.blogspot.com/_EU7NcWaZhdM/SsjHK-znE2I/AAAAAAAAAEY/hd4VzX7ZEf4/s320/%E5%8D%97%E4%B9%B3%E7%B4%A0%E4%BA%94%E8%8A%B1%E8%82%89.jpg" /></a><br /><div>南乳在粵菜中較常用來烹調。我一直覺得南乳的味道很特別，它呈棗紅色，味道帶有點甜味，細聞下還有點酒香味。原來南乳，就是台灣所說的紅麴豆腐乳，味道如何，我還沒嘗試台灣口味的南乳，這次使用的南乳也是我從馬來西亞帶過來的，配上媽媽的獨門配方，加上今早從菜市場買回來的素肉，就躍身一變成為好吃的菜餚。哈，吃起來的味道和真的沒什麼差別喔。<br /></div><div></div><div>Yummy~~ </div><div></div><div></div><div></div><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-4301581191882519783?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com0tag:blogger.com,1999:blog-4403487649431478181.post-1728447790747340532009-09-28T09:10:00.000-07:002010-08-28T10:27:21.003-07:00<a href="http://3.bp.blogspot.com/_EU7NcWaZhdM/SsDks-w53MI/AAAAAAAAAEQ/SxYx1_KNRlI/s1600-h/%E5%92%96%E5%93%A9%E8%9B%8B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386556615748607170" border="0" alt="" src="http://3.bp.blogspot.com/_EU7NcWaZhdM/SsDks-w53MI/AAAAAAAAAEQ/SxYx1_KNRlI/s320/%E5%92%96%E5%93%A9%E8%9B%8B.jpg" /></a>上星期六與朋友參加了都市野餐音樂會White label。號召人Zoe小姐要我們帶食物去。聽起來就很期待，這是我第一次的野餐，我要帶我煮的食物去野餐！天啊，想到野餐整個心就撲通撲通地跳。<br /><br />我可以煮什麼呢？炒麵？帶過去已經變乾麵了吧？不行。<br />炒菜？要不要來個四菜一湯啊？不行。<br />三明治？好像沒什麼特色...也不行。<br /><br />腦袋上空不斷有影像飄來飄去，也不斷被我打叉叉，不行不行不行...最後打贏這場勝戰的就是擁有獨特香味的咖哩。本來想煮個咖哩馬鈴薯泥，單想到要等到馬鈴薯變成泥，我就放棄了。哈，結果就變成了上圖所看到的咖哩蛋。<br /><br />不過，怎麼看起來有點像Penang的特產淡汶餅ㄚ？<br /><br />White Label : <a href="http://whitelabelfesta.blogspot.com/">http://whitelabelfesta.blogspot.com/</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-172844779074734053?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com3tag:blogger.com,1999:blog-4403487649431478181.post-25410093904556415792009-09-26T09:08:00.001-07:002010-08-28T10:27:21.004-07:00<a href="http://1.bp.blogspot.com/_EU7NcWaZhdM/Sr49VODoYXI/AAAAAAAAAD4/2ZGD_BGfFq0/s1600-h/%E7%82%92%E9%BA%B5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385809639141564786" border="0" alt="" src="http://1.bp.blogspot.com/_EU7NcWaZhdM/Sr49VODoYXI/AAAAAAAAAD4/2ZGD_BGfFq0/s320/%E7%82%92%E9%BA%B5.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_EU7NcWaZhdM/Sr48rvNT82I/AAAAAAAAADw/5goVAbf6eLo/s1600-h/%E7%82%92%E9%BA%B5.jpg"></a>鼓油皇炒麵是香港的特色早餐之一，所謂的鼓油，或叫“生抽＂，是一般市面上常見的醬油，在台灣較難找到另一種醬油“老抽”。“生抽＂和“老抽”最好的區別是前者顏色較淡，多用來提味，“老抽”則是因為加了焦糖顏色較濃稠，主要是讓菜餚增添色彩。在馬來西亞我們也有鼓油皇炒麵，但卻很少這樣稱呼它，就叫炒麵，我想有可能是因為有太多種類的炒法都使用了“生抽＂和“老抽”的緣故，為了省麻煩就直接把鼓油皇去掉吧。哈，別當真，我亂猜的～</div><div><br />每次回馬時，我總要帶上幾瓶“老抽”，因為我幾乎天天都要吃炒麵，炒不同的麵：油麵、關廟麵、蒸煮麵、烏龍麵...只要丟幾顆丸子幾條青菜，同樣的炒法，卻會有不一樣的收穫，這是我每次吃炒麵時最大的期待。</div><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-2541009390455641579?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com0tag:blogger.com,1999:blog-4403487649431478181.post-49227628706521907942009-09-19T11:02:00.000-07:002010-08-28T10:27:21.004-07:00<a href="http://2.bp.blogspot.com/_EU7NcWaZhdM/Sr49su2zRrI/AAAAAAAAAEA/L3l1h8n9q4Y/s1600-h/%E7%B4%A0%E5%8F%83%E5%B3%87%E7%82%92%E7%A9%BA%E5%BF%83%E8%8F%9C.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385810043083114162" border="0" alt="" src="http://2.bp.blogspot.com/_EU7NcWaZhdM/Sr49su2zRrI/AAAAAAAAAEA/L3l1h8n9q4Y/s320/%E7%B4%A0%E5%8F%83%E5%B3%87%E7%82%92%E7%A9%BA%E5%BF%83%E8%8F%9C.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_EU7NcWaZhdM/SrUfPVeSLVI/AAAAAAAAADg/gzmicQ9T9b8/s1600-h/%E7%B4%A0%E5%8F%83%E5%B3%87%E7%82%92%E7%A9%BA%E5%BF%83%E8%8F%9C.jpg"></a>我最愛sambal的味道，就像台灣人愛吃臭豆腐一樣。<br /><br /><div><div><div><div><div>sambal醬就是大家所熟悉的蝦醬。不吃肉後一直念念不忘的就是sambal的味道，沒想到偶然的機會下發現竟然也有素食的sambal 辣椒，這發明者可真是造福人群ㄚ！</div><br /><div>記得大學時期，有一次為了慰劑我的思鄉情愁，在家炒了這道獨特香味的菜餚，為了驅散因房子空間太小而造成的油煙，我把家門打開，碰巧樓上的鄰居剛好經過，小小的心靈期待這位大叔會誇獎我的廚藝，沒想到他竟然拋下一句：「媽呀，怎麼這麼臭啊！」然後趕緊上樓，讓我當下不知怎麼反應，待我回過神來時，發現自己已經把門關上了。</div><br /><div>哈，不識寶的傢伙！就讓我獨享美味大餐吧！ </div><br /><div>開動～</div></div></div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-4922762870652190794?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com4tag:blogger.com,1999:blog-4403487649431478181.post-87384197237184682712009-08-09T02:18:00.000-07:002010-08-28T10:27:21.004-07:00<a href="http://4.bp.blogspot.com/_EU7NcWaZhdM/SrUfiDm4L3I/AAAAAAAAADo/CBPtUNu_wls/s1600-h/%E5%AE%AE%E4%BF%9D%E7%99%BD%E9%A0%81.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 246px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383243599535681394" border="0" alt="" src="http://4.bp.blogspot.com/_EU7NcWaZhdM/SrUfiDm4L3I/AAAAAAAAADo/CBPtUNu_wls/s320/%E5%AE%AE%E4%BF%9D%E7%99%BD%E9%A0%81.jpg" /></a> 小時候就很喜歡跟在媽媽旁邊學做菜幫倒忙，從來沒有好好跟媽媽學學廚藝，長大了一個人在外生活，常會想起媽媽的味道，才後悔當初的不珍惜，導致後來亂學亂摸，只學會＂三合一＂的方法。 <div><br /><div>什麼是＂三合一＂？一就是去菜市場買任何可以進得了嘴巴的食材；二就是提昇美味菜餚不可或缺的調味料，以及最重要的第三項，去超商搜購任何想吃的＂調味醬＂。這就是我這種半途才學廚的懶人最愛的烹飪方法，只要擁有這三種材料，不管怎麼煮，味道都差不到哪裡去。</div><br /><div></div><br /><div>（上圖：宮保百頁豆腐）</div><div> </div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-8738419723718468271?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com0tag:blogger.com,1999:blog-4403487649431478181.post-24441458814246030112009-06-13T07:13:00.000-07:002010-08-28T10:27:21.004-07:00<a href="http://2.bp.blogspot.com/_EU7NcWaZhdM/SkMPZZUXX9I/AAAAAAAAACo/UavW3jG0P30/s1600-h/20090607+005-pola04.jpg"></a><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5351137711213731794" src="http://2.bp.blogspot.com/_EU7NcWaZhdM/SkMPZZUXX9I/AAAAAAAAACo/UavW3jG0P30/s200/20090607+005-pola04.jpg" style="display: block; height: 200px; margin: 0px auto 10px; text-align: center; width: 165px;" />在這特別的日子裡，有一位在我和S生命旅程中扮演了重要角色的朋友，她知道我和S都不喝酒，卻送上了一份非常有意思的禮物作為見證禮－Anthon Berg。 <br /><div></div><div></div><div>Anthon Berg 是一家來自丹麥最古老的巧克力品牌，不談他們的產品有多精緻好吃，單從酒瓶外型，就讓我眼睛一亮愛不釋手，哈，畢竟有兩年沒碰酒了。<br /></div><div><div><div><div><div><div><div><div><div><div><div></div><div></div><div>S，你就原諒我這貪吃鬼吧！<br /></div><div>Cheers ~~~<br /></div></div></div></div></div></div></div></div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4403487649431478181-2444145881424603011?l=jess-vegetarian.blogspot.com' alt='' /></div>Jesshttp://www.blogger.com/profile/12527857106624080520noreply@blogger.com0