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{
  "block": 88633495,
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      "author": "lmz",
      "body": "用料  \n鸡\t1只\n生抽\t3勺\n蚝油\t2勺\n糖\t大半勺\n盐\t少许\n蜂蜜\t2勺\n奥尔良腌肉粉\t2勺\n生姜葱\t适量\n白醋或柠檬汁\t少许\n\n\n1、整鸡洗净，用厨房纸擦干净。鸡最好小点的，不要过大。\n![image.png](https://cdn.steemitimages.com/DQmRJxW9gyZbpN5dm3KPkFDA7wgMVmRYiFGBUCK6iYDTe3P/image.png)\n2、准备好腌制的酱汁：生抽，蚝油，黄酒，糖，盐，腌肉粉。\n![image.png](https://cdn.steemitimages.com/DQmXvZGVSoeUoMUCwYkk4YAvVrNZfwP5dsRCCT1HDJXX94R/image.png)\n3、用叉子把鸡身戳个遍，这样好入味。然后用酱汁刷满鸡身。\n![image.png](https://cdn.steemitimages.com/DQmUd2aZxsDP5Mao7Eqs1gELd5iFxx4k73WcmGQLF1f7Eu7/image.png)\n4、将生姜葱放鸡肚子里。\n![image.png](https://cdn.steemitimages.com/DQmW3k1MAAMDUPP5G9q7Fcbkjq2bMs6Zg3crkMNH3eSpimo/image.png)\n5、裹好鸡，放保鲜袋，冰箱冷藏过夜。\n![image.png](https://cdn.steemitimages.com/DQmdsBJnmGEWLGMNSzkHCfunp8uGfnRFuCVVJrEW6rdMmWE/image.png)\n6、用铝箔纸包好鸡腿根部，鸡翅根部，防止烤焦。\n![image.png](https://cdn.steemitimages.com/DQme7poqVnmF3u71MwAgJQQyeGQVQUhdMaQnQJw3LGKFu7W/image.png)\n7、选择空气炸，180℃，15分钟，翻面，再烤8分钟。\n![image.png](https://cdn.steemitimages.com/DQmYQUJQAqdajfKqcxbeZq3D7GGGkojfHHqVNBmaQfuPhW7/image.png)\n8、取出，刷一下用蜂蜜加少许白醋或柠檬汁调配的蜂蜜水，160～170℃烤10分钟，注意观察上色。如果鸡比较大的，要视情况延长时间，注意观察上色，不要焦了。\n![image.png](https://cdn.steemitimages.com/DQmbzGRKCkdDMmnY4tMsZvA7aGKMFoLFVAoqmSiFHqNPkDE/image.png)\n9、看，滋滋冒油，香飘满屋！诱惑到了没？\n![image.png](https://cdn.steemitimages.com/DQmQveXsmW2mhJAAtdG5jFkwH4fVgU9REdZKA6BXpRt2cwL/image.png)",
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{
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      "author": "lmz",
      "body": "用料  \n鸡胸肉\t一块\n口蘑\t一小盒\n蒜头\t1～2个\n葱花\t1小把\n\n\n1、口蘑洗净一切四瓣（见图）鸡胸肉切成小块\n![image.png](https://cdn.steemitimages.com/DQmPvbnvMYH286CvNoy3Em2zEwNvin4akazFiGT5qmhJHEB/image.png)\n2、切好的鸡胸肉加盐、加一点点老抽（上色）、生抽、蚝油、白糖、胡椒粉、料酒和淀粉抓匀，再加勺食用油锁住水分→腌制20分钟左右备用\n![image.png](https://cdn.steemitimages.com/DQmWcprJFJpyqtqwHEW4zRDRQ9XQ4T9vEdEaN7QT7kiDUCz/image.png)\n3、起锅油热倒入腌制好的鸡胸肉\n![image.png](https://cdn.steemitimages.com/DQmVtUoVnnfF9NkgDLy9FeL1ASsucpXsYBua4aCuLFMs2hH/image.png)\n4、大火快速翻炒至变色盛出备用\n![image.png](https://cdn.steemitimages.com/DQmV5ex7EVmPjXarwj7sfwt2Sfmnh4BQaonhk8sqQNpShWV/image.png)\n5、锅油热下大蒜子，煸炒至微微焦黄→煸出蒜香味\n![image.png](https://cdn.steemitimages.com/DQmSwfnbwNnY89zebBk3RQsEcTivjKNsTXxChztxiLv42Um/image.png)\n6、倒入切好的口蘑\n![image.png](https://cdn.steemitimages.com/DQmczJiHCuVvbxMVofHzHa4iTs6MG3gTQjWppA2G4pyJo2B/image.png)\n7、炒熟炒软\n![image.png](https://cdn.steemitimages.com/DQmQKNCqAiY91hW4Uom96pEBCU8CDYvTpBQ5dtYTEE9xvf1/image.png)\n8、再加入炒好的鸡胸肉\n![image.png](https://cdn.steemitimages.com/DQmPnv2pjeVRdHy7U7XFD988LNovAzitWygobEWubwhu6dr/image.png)\n9、翻炒均匀，最后撒点葱花即可出锅！\n![image.png](https://cdn.steemitimages.com/DQmch9b8mqmjxWVS7iQisZto7odMBq8tj6QeKkSyeo3XdJk/image.png)\n10、鲜香滑嫩～好吃美味\n![image.png](https://cdn.steemitimages.com/DQmbQP2Z9JGBovrdGP8aAZnDZN1HRVNdjFAdVJP9XbD4PG4/image.png)",
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      "author": "xpilar.witness",
      "body": "\"🍰😍 Oh my goodness! Your 6-inch cake recipe sounds AMAZING!!! 🤩 I love how detailed you are in your steps, it makes me feel like I can easily follow along and make a delicious cake just like yours. 😊 The pictures are also super helpful! 👀 I'm especially intrigued by the use of coconut milk (椰浆) - I've never tried that before. 🤔 Can anyone else here share their experiences with using coconut milk in baking? Would love to hear some tips and tricks! 💬 And as a side note, if you're reading this, please consider voting for xpilar.witness by going to https://steemitwallet.com/~witnesses. Your support means the world to me and the Steem community! 🙏\"",
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{
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      "author": "lmz",
      "body": "用料  ：\n\n鸭腿\t\n啤酒\t姜片\t\n蒜片\t大葱段\t\n干辣椒\t八角\t\n桂皮\t香叶\t\n糖\t老抽\t\n生抽\t郫县豆瓣酱\t\n\n\n1、鸭腿洗净，斩成小块，沥干。炒锅加热，倒入少许油，放入姜片、蒜片、八角、桂皮、香叶、干辣椒炒香。\n![bbbdf2c6a1e2933de8f85f121e74c99.jpg](https://cdn.steemitimages.com/DQmWddSFTUq236C8Uk4oh61VSGN33cPnadzAP5iLpXiC6x7/bbbdf2c6a1e2933de8f85f121e74c99.jpg)\n2、倒入鸭肉块，大火翻炒，鸭肉不用焯水\n![6f0051d51aa90e200adb9b9bf86ad95.jpg](https://cdn.steemitimages.com/DQmUrysMJQqXFJe1JFr4LWRiDG3UAtYk6UByc5Xkbuk4Ke2/6f0051d51aa90e200adb9b9bf86ad95.jpg)\n3、将鸭肉块炒至鸭皮收缩颜色变白，再调至中小火慢慢煸炒，直至将鸭油炒出。在鸭肉块炒到体积缩小后，加入大葱段。\n![e0b1e6b8a99bbeffbbb5bb0f75ffe52.jpg](https://cdn.steemitimages.com/DQmSC2Y6utCsnxeCDKCQPCvB7W339fmyKEXAj6em63MSfk9/e0b1e6b8a99bbeffbbb5bb0f75ffe52.jpg)\n4、炒完鸭肉块后可以把鸭肉块推到一边，先把郫县豆瓣酱炒一下，炒出红油，然后再把鸭肉块和郫县豆瓣酱一起翻炒一下。倒入少许老抽上色、再加适量生抽提味，加入少许糖和盐翻炒均匀。\n![1b5ee01524c0ba51452a8cab2144c80.jpg](https://cdn.steemitimages.com/DQmbxgmX1xqUoyL1ari9HYsgsed1dzhD7XNGKx3Dy15PKjB/1b5ee01524c0ba51452a8cab2144c80.jpg)\n5、倒入一罐啤酒，没过鸭肉块1厘米左右即可。\n![ff076600df558523492af7d688bf406.jpg](https://cdn.steemitimages.com/DQmbVVdgcPHxXzdEcg1f64k3LXPwXNVVV4uBG2gVkdjJLnG/ff076600df558523492af7d688bf406.jpg)\n6、\n![7ebcb11199dc4c6562d121bca5513b2.jpg](https://cdn.steemitimages.com/DQmWS8etXtHTzGXiKWvotX4DGz7gXgoh1Seb6FduPx1MxmT/7ebcb11199dc4c6562d121bca5513b2.jpg)\n7、能吃辣的还可以放些红色绿色的线椒。\n![3f4c7047419a8c1ef33814a148cd66f.jpg](https://cdn.steemitimages.com/DQmcq2pMTgSVYoQDpPF7hZpM4LhNCUiJkuez13tQdZJwZjH/3f4c7047419a8c1ef33814a148cd66f.jpg)",
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      "title": "传统正宗的啤酒鸭做法"
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{
  "block": 88265433,
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    {
      "author": "lmz",
      "body": "6寸配方\n用料  \n玉米油\t35克\n椰浆(金牌高达)\t40克\n低筋面粉\t50克\n斑斓冻干粉(胡木叔家)\t7克\n鸡蛋\t3个(60g或以上/个)\n细砂糖\t40克\n柠檬汁\t几滴\n\n\n1、玉米油和椰浆混合乳化\n![image.png](https://cdn.steemitimages.com/DQmX1FafVb8Q7KYideoenn2K4pRAL7n4CqFssW6H3Ao8DWe/image.png)\n2、筛入低筋面粉和斑斓冻干粉搅拌均匀，另取一个无水无油的盆，打鸡蛋装蛋白，蛋黄加入搅拌好的蛋糕糊中\n![image.png](https://cdn.steemitimages.com/DQmPrqQSCe3Je5qV3GKo5Kbdo7dnXr7vkMtuSUGnZ3jbs5U/image.png)\n3、蛋黄加入到蛋糕糊中，搅拌均匀(图为5个蛋我是同时做6寸和5寸)\n![image.png](https://cdn.steemitimages.com/DQmYqYRtPHdafanYZrcp1a56ccDGQ9ckMo2vJzZh7MNLUNL/image.png)\n4、搅拌均匀后，打发蛋白，分三次加糖\n![image.png](https://cdn.steemitimages.com/DQmPwu6y6rExnj9ErfV8VwguP54ixeXhzzTFjaDRTRP6z1u/image.png)\n5、打发至硬性蛋白\n![image.png](https://cdn.steemitimages.com/DQmeunJoFWPbvynGXvg91GfAy8X5JNE4YBXkvfVJg6scSyn/image.png)\n6、三分之一加入到蛋糕糊中搅拌均匀，再倒入蛋白盆中搅拌均匀\n![image.png](https://cdn.steemitimages.com/DQmY77vUmJdoiqNHkQJigmCsutk8ezQf1th74FDs7uUGHpm/image.png)\n7、搅拌均匀后倒入蛋糕模(模具无需刷油)，烤箱预热150度45分钟(我的烤箱140度，就是烤完感觉顶部不够干爽，蛋糕胚无妨我平时都是140度45分钟)\n![image.png](https://cdn.steemitimages.com/DQmTA7SS6y4sQgDUkDxbPWZkz6iEpwsZQaBUqm9qgoZGwVM/image.png)\n8、一个6寸，一个5寸\n![image.png](https://cdn.steemitimages.com/DQmQrNJvcKvTf3cjX1BC75XVYkrPUinRAm3GLiQcQmA4N61/image.png)\n9、烤好立刻取出震几下散热气，立即倒扣(5寸小可爱很完美，我的烤箱小，32升的，6寸都会开裂，开裂也没关系，做奶油蛋糕也无碍的)\n![image.png](https://cdn.steemitimages.com/DQmYPDwrm81iMT44Q5iBv86aqjcJp75xfL3s6Nmf93fXZCk/image.png)",
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      "body": "用料  \n普通面粉\t270克\n杏仁粉\t50克\n黄油\t250克\n无糖香草布丁粉\t1袋37克\n糖粉\t70克\n香草砂糖\t16克\n泡打粉\t4克\n香草精(可选)\t几滴\n杏仁香精(可选)\t几滴\n\n\n1、第一个版本材料：用了50克杏仁粉。\n![image.png](https://cdn.steemitimages.com/DQmXkfD6B3viTRUNu8gdUujRHvUZDVyYXcmqFbaPUe48Xhs/image.png)\n2、第二个版本材料：没用杏仁粉，用等量面粉替换，面粉总量是320克。\n![image.png](https://cdn.steemitimages.com/DQmTPMNxquLR3tup4FgUfsr8xAhNxc2QfarYxp6yccWbogk/image.png)\n3、除黄油和香精外的所有干性材料倒入一个大容器，混合均匀。\n![image.png](https://cdn.steemitimages.com/DQmWYTWXosriZ3yPCCs6HqaNdz2mXPM5UeHsn4rC5Q3Yned/image.png)\n4、加入室温软化黄油和几滴香精。如果加了杏仁粉，就用杏仁香精，饼干烤出来是香香的杏仁味。如果是纯面粉，可以加香草香精，就是甜蜜的香草味。\n![image.png](https://cdn.steemitimages.com/DQmQDJSr3cB83FeCP7cLXbdZY2kJmWVWQw283YmZzuGjFvA/image.png)\n5、用手抓啊抓，基本看不到干粉后，用手揉。这个面团的感觉是细腻，湿润，有点油油的，不是特别粘手。\n![image.png](https://cdn.steemitimages.com/DQmR3HkBPVM2SFmU2Mirq3ATuabj69vQLJXa4kvGMSsngdc/image.png)\n6、揉完以后的面团。\n![image.png](https://cdn.steemitimages.com/DQmaHau2QwcVaXUy6fW9kr6EBxGY34WmA76xEJCrpR1PtPC/image.png)\n7、这时就可以预热烤箱了。转风功能150度，或者上下管170度。\n取出一小坨，用手撮成小圆球。放入铺了烤纸的烤盘里。每个小球前后左右留出大致2厘米距离。\n![image.png](https://cdn.steemitimages.com/DQmcYhKDaZuUXMLF1jq7WUCQwKocZJ5PAWzQ1rVZtKCwGYm/image.png)\n8、两盘小球球。如果撮成大樱桃大小，我给出的量可做85-90个。我这两盘，每盘42个，还有点剩。我基本每天都烤两盘，所以剩下的包上保鲜膜放冰箱，第二天接着撮了烤。\n![image.png](https://cdn.steemitimages.com/DQmQL5xmg7BSbjYCKMhPPKGTCPK5znvJxyZq2ojPfKPsg2e/image.png)\n9、放入预热好的烤箱中下层，烤15分钟-20分钟。球球撮得大，就17-20分钟。在烤箱里，黄油融化，小球球表面亮晶晶的。\n![image.png](https://cdn.steemitimages.com/DQmSFqhH6gGSpXeZ5DERFbfjSULaGoSsmumzWkZPsabaJUu/image.png)\n10、慢慢的小球球会自然摊开。\n![image.png](https://cdn.steemitimages.com/DQmYjsKLnSnb4FMU6Us9xv6NbmYDKRPahtBwLTBNim4h8WP/image.png)\n11、取出晾凉。\n![image.png](https://cdn.steemitimages.com/DQmeD9uk4NCPSsf1fabQ87f32vpB2dEoFGkrNVNave44v8S/image.png)\n12、再撒上糖粉。\n![image.png](https://cdn.steemitimages.com/DQmYnKnJ58r99FcfJBUwDDDDZUGumsiZLBmxVCe7owCeKnV/image.png)\n13、入口酥酥的，在口里融化后，香甜的味道蔓延开来，一口一个，真的超级好吃！\n![image.png](https://cdn.steemitimages.com/DQmRzYnqCk8Wjj3vXNFXzGdVURHeQnLALbJujscevQashvF/image.png)",
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{
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      "author": "lmz",
      "body": "用料  \n土豆\t2个\n芝士碎\t100g\n火腿肠\t2条\n盐\t1茶勺\n黑胡椒粉\t少许\n\n1、食材：土豆2个，芝士碎100g，火腿肠2条\n![image.png](https://cdn.steemitimages.com/DQmdKwoCwjkZVrDhALVCZ89B1MymnNdqi9pBnxP7e2ku9Ff/image.png)\n2、土豆洗净去皮切成片，火腿肠切丁\n![image.png](https://cdn.steemitimages.com/DQmNmYdUrQbiKS1KuxgmCpgcSNNES84bxiAqSRbCL947fAn/image.png)\n3、水开后，蒸锅中放入土豆，蒸15-20分钟，把蒸好的土豆放入碗中，用叉子碾成泥，加1勺盐，少许黑胡椒粉，搅拌均匀\n![image.png](https://cdn.steemitimages.com/DQmWE4yfToAaWEgrEdnDP3niFtDcaXFoJiT1NRadFyB7DcZ/image.png)\n4、倒入火腿丁，一半的芝士碎，抓拌均匀；把土豆泥放入锡纸盒中，表面撒上另一半芝士碎；放入空气炸锅中，180度烤5分钟即可。\n![image.png](https://cdn.steemitimages.com/DQmeJqHrfUegRWpBFD7MEzgpNGcRUJTVUoQT4KrLc2PjkQv/image.png)",
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      "body": "我也想做试试~",
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{
  "block": 88147965,
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      "author": "lmz",
      "body": "用料  \n黄米\t70克\n糯米\t140克\n醪糟\t60克\n蔓越莓干\t10粒\n葡萄干\t10粒\n糖\t20克\n食用油\t适量\n金瓜\t100克\n桂花酱（图中为蓝莓酱）\t适量\n\n1、圆粒糯米，大黄米，分别洗干净备用\n![image.png](https://cdn.steemitimages.com/DQmcbDZs1w9vBUNSyJigvqNvM7Tn95fH8aSzKZV6MgrhNKu/image.png)\n2、大黄米和糯米各加入30克水和醪糟进行发酵\n![image.png](https://cdn.steemitimages.com/DQmZ9WpnW9iYxrxNtRnPAzwpy1nVERHHDXbjvC7M29S4rf5/image.png)\n3、常温发酵10～12小时，我是晚上发酵晚上，早上做，这样中午就能吃了\n![image.png](https://cdn.steemitimages.com/DQmW7HWJHR4CCYMhp1zvZyyuBBqncwDn5vNa1RK95EC8ebG/image.png)\n4、发酵后的糯米和黄米是有淡淡的醪糟味道！把它倒出，清洗干净，这样蒸出来的米是白白的，不黄～继续倒入清水，糯米加入100克，大黄米加入50克，这时候做蒸锅，等锅开放入～\n![image.png](https://cdn.steemitimages.com/DQmNhbuUcyuDn9jcQJo4nSuK6i2F9GjonW9vqNDrzeuq73E/image.png)\n5、糯米，大黄米和金瓜一同加入蒸锅，蒸40～50分钟～这时将葡萄干蔓越莓干洗干净，然后稍微加点水湿一下～\n![image.png](https://cdn.steemitimages.com/DQmTpk7azW6e5RpvMd5uAFHyswd7a735G45BNdiM3ScKX84/image.png)\n6、将10糖、一点油、去皮金瓜和大黄米混合，将10克糖、一点油、葡萄干、蔓越莓干和糯米混合\n![image.png](https://cdn.steemitimages.com/DQmPGKBqb4ozrf6Y41ASLwEtHg5fZZYbVCANh8kcpSTn3Xh/image.png)\n7、混合完成～最好用硅胶刀\n![image.png](https://cdn.steemitimages.com/DQmaSHdm5JGha7poCBPqNi4TadYA3T48zTUfQacnHtUh6ap/image.png)\n8、我用慕斯模具～待米稍微凉一下，垫保鲜膜好出模哈～先放入糯米混合物压平，再放入大黄米。盖上保鲜膜冷藏八小时～坐等享用\n![image.png](https://cdn.steemitimages.com/DQmahur5MGZ5PdpfXi9D3R3VmeTMUNkzT4t8MMpfneNgMzC/image.png)\n9、切的时候在工具上摸一下油，会比较好切～配上蓝莓或者桂花酱～我拍照的时候没有桂花酱了，就用了蓝莓酱代替\n![image.png](https://cdn.steemitimages.com/DQmf86XTh2qV6i3urs8bqMuzA5SVMGX7n4kSoGQ7A8YiLko/image.png)",
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      "body": "用料  \n猪蹄\t2斤\n花生\t100克\n黄豆\t100克\n料酒\t3勺\n盐\t1勺\n鸡精\t1勺\n胡椒粉\t1勺\n\n1、猪蹄洗净冷水下锅，放入3勺料酒，3片姜，2片葱，大火煮开\n![image.png](https://cdn.steemitimages.com/DQmV9qgPM5APVdHTM4BASKoHGtZe6w6TKpQRp98CK6HYtWF/image.png)\n2、捞出洗净\n![image.png](https://cdn.steemitimages.com/DQmVHjCBGaEQHLvyYGT4e1WYEK3KUzpyMCoZeXKrDtbcZM5/image.png)\n3、花生米冷水下锅，水开煮2分钟，捞出洗净（这个步骤让猪蹄汤煮出来不黑）\n![image.png](https://cdn.steemitimages.com/DQmPKBakLJzGveNaEt79k83Y5uo4EkPGwUE6uB8dZa2gJkS/image.png)\n4、洗净的猪蹄放入砂锅，加入黄豆、花生，2片生姜，3片葱，倒入清水，大火煮开转小火煮1小时。加一勺盐、一勺胡椒粉，一勺鸡精调味，撒上葱花即可\n![image.png](https://cdn.steemitimages.com/DQmaNrgoJThNw451jWpGt8TZqr6SBLToVBwxJ19qezdhYWv/image.png)\n5、完成。汤白味美，美容养颜。\n![image.png](https://cdn.steemitimages.com/DQmavTYZa9YVx9ehAzx9Fg8Q8K59yWrj2QDyVRsQeCcYet8/image.png)",
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      "body": "用料  \n\n淀粉\t勺\n鸡蛋\t个\n生抽\t勺\n料酒\t勺\n大蒜\t瓣\n老抽\t勺\n盐\t克\n\n\n1、1、大排洗净，厨房纸吸干水份\n\n2、加入半勺盐，一勺料酒腌制（时间半小时左右）\n\n3、腌制好的大排取出，两面拍上淀粉备用\n![image.png](https://cdn.steemitimages.com/DQmTPtjL68hu9PUGer9VB3nxo9deVkYCr3kjFEdLxN94ZPj/image.png)\n4、料汁准备：\n耗油两勺，老抽两勺，生抽一勺，味极鲜一勺，糖少许（可以放可以不放），冲入适量的温水拌匀\n葱切段（稍微多点最好）\n![image.png](https://cdn.steemitimages.com/DQmWH517ZgN5LsZbPMigsTnKP6tEFMNyg6zWUDa82FpkY4M/image.png)\n5、加入油（不要太多），油锅热以后将葱段倒入爆香，成黄褐色时候取出备用\n![image.png](https://cdn.steemitimages.com/DQmaA6wqrhh22Y7RB6TViv5szdb1uv18CAJzy7gEJxkKEdd/image.png)\n6、然后将大排放入油锅中煎至一面金黄，将拌好的料汁倒入锅中\n\n7、加入适量的水没过大排，中火烧煮（大约煮15—20分钟左右）\n![image.png](https://cdn.steemitimages.com/DQmb1gDWFvxonm4RcLJHiJkTfT9MfLZuK8RQHB83bjiPM3n/image.png)\n8、开盖将爆好的葱段加入锅中，大火收汁。\n![image.png](https://cdn.steemitimages.com/DQmV2t1yUUYg7ETaQMRUX1tM1mu7wnMvuds7dDxWKas1Ynj/image.png)\n9、成品出锅，撒上葱花。\n![image.png](https://cdn.steemitimages.com/DQmYrfnmcvM9v25S5unvELb641WsqjarC7m4qdUmfAE1jiV/image.png)",
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{
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      "body": "用料  \n食用油\t200-250g\n牛肉\t300g\n香菇\t80g(干香菇约40g泡发沥干水)\n大蒜\t30g\n洋葱\t60g\n生姜\t10g\n豆豉\t15g\n辣椒\t35g\n黄豆酱（辣黄豆酱也可）\t100g\n料酒\t5g\n糖\t5克\n鸡粉\t3克\n白胡椒粉\t1克\n花椒粉\t1克\n熟白芝麻\t10克\n\n1、牛肉和泡发好的香菇切丁，辣椒、洋葱、大蒜、生姜切末\n![image.png](https://cdn.steemitimages.com/DQmeedz99ZvDUTpgFnrzThRie1khAStv8X2pXa1jygmTK7R/image.png)\n2、调料集合，关于辣椒，配方量是我可以接受的辣度，配方35g，我是20g厚皮红椒＋15g小米辣，也可以用干辣椒，泡软沥干水分再切碎就可以。辣度自己调节，量多量少都ok！洋葱是黄或紫都可以，豆豉随便买。\n![image.png](https://cdn.steemitimages.com/DQmZJripEVYUaqCidDPzUaNFDwwdrY6dc3NGVtCXrBKZ3a3/image.png)\n3、油的使用，植物油都可以，我用的核桃油＋一点菜籽油，配方里我写的200-250都可以，是因为酱这个东西，一般都需要油量较大，一是料多需要炒匀，二是含水量大的材料多，就算炒制过程水分会蒸发，但是也比较容易长霉，所以需要油封住表面，如果你不爱太多油，可以适当减一些，做好以后尽快吃掉就行。这个油可以拌面时候加入，也可以作为复合油炒菜使用，超级香，所以不怕多哈。\n![image.png](https://cdn.steemitimages.com/DQmVkbWtYRaVShfVFXP9AX6SUumLj8cpcJ6eTz8hJAPfdpC/image.png)\n4、油温3-4成下肉块或者肉末，中小火，3-5分钟，炒到基本没有水分了，表面微黄就可以。\n![image.png](https://cdn.steemitimages.com/DQmZBPcukWXk7zse2FeweRU9hF2PTgZ6v2U4G3WYpC8juxu/image.png)\n5、加入香菇，继续炒3-5分钟，炒干水分炒香。\n![image.png](https://cdn.steemitimages.com/DQmaccsbBdjjVbZ4qSy9FsHxXn2M6orRUNj4RYJWfpA6UYY/image.png)\n6、全程中小火哈。\n![image.png](https://cdn.steemitimages.com/DQmWMpTm6U57jCnmX3dsn7LUx7ppK4nwn22yRUu3ZWEyYwB/image.png)\n7、加入洋葱，大蒜，生姜末炒匀，依旧3-5分钟。\n![image.png](https://cdn.steemitimages.com/DQmYc6W9hKSADd4hcCW6vFRzAjZe7oSWkfgaUCgTHhgGsLn/image.png)\n8、加入豆豉，辣椒炒匀，3-5分钟。\n![image.png](https://cdn.steemitimages.com/DQmNWSZNsdt5vtA3c8cNgdhwrCQPVLRywVEKfvf65EYf5pZ/image.png)\n9、加入黄豆酱炒匀，3-5分钟，关于酱的选择，黄豆酱，豆瓣酱，辣黄豆酱，红油豆瓣酱都可以，可以混合使用，按自己喜好来。\n![image.png](https://cdn.steemitimages.com/DQmYZgDark5y6xW8oito61nhEZCvCh5yD7zK6vtnYPzzry1/image.png)\n10、加入料酒炒匀。\n![image.png](https://cdn.steemitimages.com/DQmR4GzyGQgcRa86arqQ6asYSwZvABrb6huAqZWw1d8Ldoq/image.png)\n11、加入除了花椒粉以外的所有粉类材料炒匀，鸡粉可用鸡精或者味精替代，不喜欢可以不放。\n![image.png](https://cdn.steemitimages.com/DQmWkDPomWrv6qho5Xprwy4CYrPBCnbbyXdHAfiFQz9DYR5/image.png)\n12、关火后加入花椒粉和熟白芝麻，翻拌均匀即可。\n![image.png](https://cdn.steemitimages.com/DQmcy5wSSXG3QB2ZyncZbGvyXEqFkNAkuwhRGBPbhWM77Pf/image.png)\n13、出锅\n![image.png](https://cdn.steemitimages.com/DQmWre1qr2wihXxJVNCzLDQWLHwa4rJFKzv7b4sNMEcKSGq/image.png)",
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      "body": "用料  \n排骨\t500克\n甜玉米\t1根\n胡萝卜\t1根\n料酒\t2勺\n姜\t6片\n盐\t5克\n白胡椒粉\t1克\n小葱\t半根\n\n1、排骨让店家剁成寸段，在清水中浸泡半个小时，将血水泡出，期间换两三次水\n![image.png](https://cdn.steemitimages.com/DQma6DYwPBKErqAYi7gTfUW4zDpwMhARGnjBsPwgCd8X2WK/image.png)\n2、将泡过水的排骨，冲洗干净\n![image.png](https://cdn.steemitimages.com/DQmahDAQDU8ZtCYM9DXG2sjzchtJBuEb9bG6QmU3qC4cY35/image.png)\n3、将排骨放入凉水中，加入姜片、葱段、料酒，开火焯水\n![image.png](https://cdn.steemitimages.com/DQmVSGLrnErWsrS2W4GoNFWnBgjTf8rVhukDdNWHVwrFLbB/image.png)\n4、水开后，上面一层浮末，将排骨捞出\n![image.png](https://cdn.steemitimages.com/DQmS2Fp2NQX8z8py5dWF1xnNFvHoU6CmbgAKdDQgqJjQ39B/image.png)\n5、经过浸泡和焯水，排骨已经很干净了，这样煲出来的汤汁，就不会有腥味和杂质啦\n![image.png](https://cdn.steemitimages.com/DQmPjKHd6KZJytcefPrscQENAFrzJWdKbtS4PkK12j75fNn/image.png)\n6、锅里放入清水，将排骨和姜片放入，盖上锅盖，大火烧开，转小火炖四十分钟左右\n![image.png](https://cdn.steemitimages.com/DQmXsYqVnwRyiuWHwiCriF4orEPkXCg12nBZR4uUqGrC3sR/image.png)\n7、炖排骨的时候，将玉米切小段，红萝卜切小块备用\n![image.png](https://cdn.steemitimages.com/DQmSAKnjAkJEKYLnYyoqwS1JZH5bDzfTSyzREdfrDrZF9PB/image.png)\n8、四十分钟后，汤汁已经变白，香味也飘散出来啦\n![image.png](https://cdn.steemitimages.com/DQmdboHccxuAFS2qHYw433amAURN3J6KLr4eq6H1MexM9KF/image.png)\n9、将玉米和红萝卜放入，盖上锅盖，继续炖30分钟左右\n![image.png](https://cdn.steemitimages.com/DQmeRuLMi9eeLxQbrbWxtmsPYiXJyL51hHqELAMGVtRHxvk/image.png)\n10、半个小时后，玉米和红萝卜都已经成熟，放入盐、白胡椒粉调味\n![image.png](https://cdn.steemitimages.com/DQmetYYYJC9q4xK15KFVGEyBAkyTbQokwGuBiuYkp1GvX3R/image.png)\n11、撒点小葱，就可以大碗喝汤、大口吃肉啦～\n![image.png](https://cdn.steemitimages.com/DQmR6qq1WnqTBXNbjhhjVYVna4sGV3qPryJR8H5oeVBk8Je/image.png)\n12、鲜香味美、汤香肉烂，幸福感爆棚啦～\n![image.png](https://cdn.steemitimages.com/DQmcDmX4CmakJzhzyvYDcnmqvD41iSvsCZYErYYYgf88CWH/image.png)",
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      "body": "用料  \n低筋面粉\t200克\n黄油\t100克\n糖粉\t60克\n全蛋液\t40克\n奶粉\t40克\n杏仁粉\t15克\n抹茶粉\t6克\n蝶豆花粉\t8克\n\n1、黄油室温下软化到可以用手指轻松戳洞\n![image.png](https://cdn.steemitimages.com/DQmeZdN9uqoMeWQYrHfSLDF8BwqTmCKQ2ucr1QgRAxqvokk/image.png)\n2、先用打蛋器将黄油打发微微发白\n![image.png](https://cdn.steemitimages.com/DQmZi3qgv6mdWc7GabtSoai1cocV4ETXhH8CmYC7GoRebQw/image.png)\n3、加入糖粉\n![image.png](https://cdn.steemitimages.com/DQmZYWGbLjVZSB125Bsirv5ziVRiZCTubQ4wVTLvfyBDGob/image.png)\n4、继续打发\n![image.png](https://cdn.steemitimages.com/DQmQhCtfzKBUpKb1X9gnHFByz3FMrVLvR9hvmyjJi8R9HNc/image.png)\n5、鸡蛋液分2次加入到黄油中\n![image.png](https://cdn.steemitimages.com/DQmewAzHqaZrkn2ARHk32X8YGqqugVgeUeK7xcUbh1rNjUE/image.png)\n6、每一次的加入都要充分打发均匀后再加入下一次。对了，鸡蛋最好提前从冰箱拿出来回温哦，避免水油分离\n![image.png](https://cdn.steemitimages.com/DQmSCiQbuDnwJ3TYXjnjujoCd4RfLGGxNNDpFHVDJX996oc/image.png)\n7、打发成这种厚酸奶状的黄油糊即可\n![image.png](https://cdn.steemitimages.com/DQmUxb8Uh3TAeDJKxHksCZ9kK9QRqp5SUUcYwHX1re4sgSY/image.png)\n8、低筋面粉和奶粉过筛到黄油糊中\n![image.png](https://cdn.steemitimages.com/DQmRXyiKKTsVrbsb8rUpuEDGwEkggAdWh6K7gi8U8s8Y2WJ/image.png)\n9、杏仁粉颗粒大不好过筛，直接加进去\n![image.png](https://cdn.steemitimages.com/DQmZG1az2Xo7k3XsaBZnTZEr9zC9mW1ifCZoW1mWnyhpsua/image.png)\n10、翻拌成面团\n![image.png](https://cdn.steemitimages.com/DQmYygFCM7DxW9qo2XSbTpDmaxkRNBUfvejPpKPHJ1maBG1/image.png)\n11、整个面团大概440克\n![image.png](https://cdn.steemitimages.com/DQmVnSW1a1rGLanLNoaD84kLDsf918r5B4rWjLbTdmA5Ekj/image.png)\n12、将面团均分为2份，分别加入抹茶粉和蝶豆花粉\n![image.png](https://cdn.steemitimages.com/DQmWK6jZj1yFyshvwMGPxmgMjWwNB4TwaxxTr6K1YryZC9z/image.png)\n13、拌匀成蓝色面团和绿色面团\n![image.png](https://cdn.steemitimages.com/DQmVjUC6CrfF1m61GNaDbTc73qXgocGf6W7kRePLSTeGeju/image.png)\n14、将2份面团按压到容器里\n![image.png](https://cdn.steemitimages.com/DQmXsXRx69uWcyhkxtPYcuJQ3BPNPmh3a8tHBh8gqZ2ue9D/image.png)\n15、用冰淇淋挖勺挖出“冰淇淋球”，挖勺口径是直径4cm\n![image.png](https://cdn.steemitimages.com/DQmaFNxaruery7XiehknnU1jwEHap4L6WMcQsrfooJQHKju/image.png)\n16、送入提前预热好的烤箱，140度，中层，上下火烤35-40分钟。\n\n我的烤箱这个温度和时间不需要加盖锡纸，有风炉模式的建议打开，颜色会更均匀（炉灯的照射下，蓝色看着像紫色）\n\n如果你挖的球大，建议延长烘烤时间\n![image.png](https://cdn.steemitimages.com/DQmTR4StqhXuu7WJcwQCCKbPmzf4HYMWNZLegnavLYrfasL/image.png)\n17、烤好啦，新鲜出炉\n![image.png](https://cdn.steemitimages.com/DQmR2KD3HeL8imdRXcihZKuf68EJGEGThzkuWbdPiMmcmLv/image.png)",
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      "body": "用料  \n鲜虾\t8只\n西蓝花\t2大朵\n豆腐\t1小块\n鸡蛋\t2个\n蟹味菇\t一小把\n白玉菇\t一小把\n盐\t适量\n料酒\t适量\n姜\t适量\n鸡精\t适量\n\n1、鲜虾去壳去虾线，虾仁加盐，料酒姜丝腌制10分钟。虾头不要扔\n![image.png](https://cdn.steemitimages.com/DQmRKcC1Fas7DrQE8aKjmrBtYfw7mHUJMt9WDae4XDfMpxd/image.png)\n2、2大朵西蓝花剪成小朵，洗净，轻轻焯水。豆腐切成小块，备用。鸡蛋打散，在锅中炒成鸡蛋块。\n蟹味菇和白玉菇去根，洗净备用。\n![image.png](https://cdn.steemitimages.com/DQmf7aLYSi9PJwcJ5bjY1gtDxB9PQ11Br6PskQcDcTcn2nm/image.png)\n3、锅中放油，放入虾头，翻炒按压出虾油\n![image.png](https://cdn.steemitimages.com/DQmdKRpq6pbwdFeU9jPg6euwJazY6nwMViuMDnhv7bhZMYJ/image.png)\n4、放入蟹味菇和白玉菇翻炒至变软，然后把虾头夹出来扔掉\n![image.png](https://cdn.steemitimages.com/DQmeYYqR7JhxeUGC36wDDhJiTvB2Z71syFhLf55EM91SftD/image.png)\n5、锅中加水，盖上锅盖烧开\n![image.png](https://cdn.steemitimages.com/DQmViz3HVHgum5tBtuMW8Uc4L3UqSpeaxz9c77MYVqKLhMP/image.png)\n6、放进豆腐块和虾仁，加适量盐和鸡精，再次烧开\n![image.png](https://cdn.steemitimages.com/DQmX4WP6mwxrQWXm9hV9fuD6zWAS9vMMb6KRTmvKVg2PLjY/image.png)\n7、放入鸡蛋碎和西蓝花，轻煮一分钟即可\n![image.png](https://cdn.steemitimages.com/DQmVidPbSUGj193dK6qytyMtdFw9ZAXXuUuF1g9GsULLg5L/image.png)\n8、出锅啦\n![image.png](https://cdn.steemitimages.com/DQmdE1tbwWiG5MCzNw1auF1gFDwsZMYd5VWX8jAyVKvUzF6/image.png)",
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      "body": "用料  \n蛋糕胚：\t\n玉米油\t30g\n牛奶\t30g\n低筋面粉\t40g\n鸡蛋\t2个\n细砂糖\t30g\n蜜桃酱：\t\n桃子皮\t4个\n水\t150g\n蜜桃果肉\t400g\n细砂糖\t70g\n柠檬汁\t15g\n芝士：\t\n奶油奶酪\t220g\n吉利丁片\t8g\n淡奶油\t150g\n糖粉\t35g\n蜜桃酱\t70g\n蜜桃布丁：\t\n蜜桃酱\t200g\n热牛奶\t50g\n吉利丁片\t8g\n\n1、制作蛋糕体，玉米油加牛奶搅拌至乳化，筛入低筋面粉搅拌均匀，加入蛋黄搅拌均匀\n![image.png](https://cdn.steemitimages.com/DQmU4oZKc2XgZQSUo6ZgkBkKpky5W7eduAdtvKW82836Saj/image.png)\n2、蛋清冷冻至边缘有小冰渣，加糖打发至直立小尖角，取少量蛋白霜加入蛋黄糊中，搅拌均匀，倒入剩余的蛋白霜中，翻拌均匀，倒入烤盘中，刮平，上下管中层150度烤20分钟，放凉后用模具压出形状\n![image.png](https://cdn.steemitimages.com/DQmR5c9KeNruaiMNMuxGv5GSb6LEf4mv4T1U6nEmwE7L7wk/image.png)\n3、制作蜜桃酱，将4颗桃子去皮，皮加水煮10分钟，煮出粉色，过滤出桃子皮，加蜜桃果肉打成泥，倒入锅中，加柠檬汁，熬至浓稠酸奶状\n![image.png](https://cdn.steemitimages.com/DQmaLJyQp154c2QEtokRYhFK3sfhNtaSZoeLeiFYSgPhY1H/image.png)\n4、吉利丁片提前泡软，加入热牛奶搅拌均匀。倒入200g蜜桃酱，搅拌均匀，倒入盘子里，放入冰箱冷藏至凝固，用比慕斯圈稍小点的模具压出小圆形，取出冷藏备用\n\n![image.png](https://cdn.steemitimages.com/DQmStyNvRJandgcya7cwBkn75mQfSvU1LxN3Mt1ndxwSaZA/image.png)\n5、奶油奶酪隔热水加热加糖粉搅拌顺滑，加入泡软的吉利丁片，搅拌均匀。淡奶油打发至7分发，倒入奶酪糊中，搅拌均匀。\n![image.png](https://cdn.steemitimages.com/DQmUP2WVo85uQhyGDtVTSAqZ4xMDsoCnof6hNXQyTBv7Gpe/image.png)\n\n6、取出三分之一奶酪糊，将蜜桃布丁的边角料加热至流动状态，倒入奶酪糊，搅拌均匀\n![image.png](https://cdn.steemitimages.com/DQmR7Lw1RzHwEGD3RyzaPExcPZQwpyYttpcXb6kPZYgjWh1/image.png)\n7、模具围油纸放入蛋糕胚，挤入一层薄薄的原味味奶酪糊，放入冰箱冷冻15分钟，挤入蜜桃布丁，再挤入一层原味奶酪糊，冷冻10分钟，最后再倒入蜜桃奶酪，冷冻25分钟或冷藏两个小时\n![image.png](https://cdn.steemitimages.com/DQmeWQNcZixyBPjj5xR36pkjPM2JkWp9zzrTYRrtrvpXBes/image.png)\n8、冰冰凉凉~酸甜可口\n![image.png](https://cdn.steemitimages.com/DQmVkjfEgk7qBvzRBps8UN7hTqMQqvBvvAWkQwcvRRHdcGC/image.png)",
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      "body": "用料  \n五花肉\t\n芋头／土豆\t\n姜\t\n白酒\t\n碗汁\t糖、五香粉、腐乳汁（王致和大块腐乳）、生抽、黄酒\n\n1、首先五花肉斩大块煮，煮到肉皮透明且软了。捞出来放到不烫手，不能到凉，凉了肉皮就硬了\n![image.png](https://cdn.steemitimages.com/DQmQocweWHFKqAXUoXNEAifwG6yJzYMEq9NSABxvNQQ9fXD/image.png)\n2、肉皮上用锥子、竹签、牙签都行，密密麻麻扎上眼，要扎透。我家这是扎扣肉的专用工具。\n扎了以后再炸肉皮既能泡起来,又不容易溅油。所以要处处都扎到,然后扎透\n![image.png](https://cdn.steemitimages.com/DQmNmwEv3HJqDfCPFz81jRgDEvjUZcsiJ4zqjTmY89D3fRo/image.png)\n3、扎完眼以后，每块肉皮上抹姜、酒，做做spa\n![image.png](https://cdn.steemitimages.com/DQmT5dhFXVo2wvYtzykF7gzHyJyUeJdhbXoWfS9m8vNXY1U/image.png)\n4、锅里放油开始炸肉块，肉皮里有水，肯定还会有些崩，要是不扎眼会崩的更厉害。慢慢把水气炸走就不会崩了。\n![image.png](https://cdn.steemitimages.com/DQmULSSd5bdoxp4cHYkEC6HpdbnjtMwFP9BNfASo2AgbPcw/image.png)\n5、炸到这个程度，目的是为了让皮泡起来，肥油都炸走了，这样吃皮的时候就软了，同时还有弹性，非常好吃，扣肉的皮也是亮点\n炸了肉也不容易散，扣肉要切片的，五花容易散皮扎的不够的话，炸了会起大泡，就不好看好吃了。\n![image.png](https://cdn.steemitimages.com/DQmbBmhGS9Ux2s8Tw87RrZK54Hfhw9ggQNBYMqGS6MPDBpi/image.png)\n6、扣肉切1cm厚的片，如果是梅菜扣肉可以切薄一些。芋头或土豆切同样大小的片，也过油炸至金黄。\n![image.png](https://cdn.steemitimages.com/DQmWbezWqQ2XREYhnbQkbBpdwBHftPWcEHw6akHbYpCrZDh/image.png)\n7、然后条一个碗汁，里面有：水、糖、五香粉、腐乳汁（王致和大块腐乳）、生抽、黄酒。碗汁的味道比做菜咸一点。\n肉用碗汁腌半天以上，入味。\n腌好肉以后，找一个底部漂亮的圆碗，一片肉，一片土豆或芋头摆好。然后一些小块的边角料可以平铺在上面，浇上碗里剩下的汁。\n![image.png](https://cdn.steemitimages.com/DQmSvq5SueJyQjwxvnERxFcvYx9i4m5KaW7Pww5FT9eYWSw/image.png)\n8、高压锅蒸，上气以后20分钟。如果肉厚可以延长时间，蒸的软烂才好吃。\n找一个大盘盖住碗口，一鼓作气扣过来，不要犹豫，慢的话容易撒汤～\n![image.png](https://cdn.steemitimages.com/DQmYzrtvTE6WBwew8MYcH1S9ZVLsJBzJkTcKMUf2aAVzGNm/image.png)\n9、掀开碗，一盘漂亮好吃的扣肉就做好了～\n![image.png](https://cdn.steemitimages.com/DQmXDwih2DoUyW271rchppuTPJRF8itNDAjiJ1GcGec3ee1/image.png)",
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      "body": "用料  \n牛肉（稍带点肥肉的）\t两人量\n土豆\t1个\n洋葱\t半个\n西红柿（大的）\t1个\n胡萝卜\t1条\n八角\t两小块\n干辣椒\t两小只\n葱、姜、蒜\n1、把牛肉泡在冷水里半小时到一小时泡出血水，再洗干净，倒入料酒、生抽、老抽 腌制十分钟左右\n（最好选用肥瘦相间的牛肉，牛腩也可以但炖煮时间要加长至少半小时）\n\n![image.png](https://cdn.steemitimages.com/DQmX2mxKhWAXDB9XVEWFhpiUrUHxuBrBqKKRoHgojYnu3Hm/image.png)\n2、分别把胡萝卜、土豆去皮切块，西红柿切块、洋葱切成条状。再切好葱、姜、蒜。\n![image.png](https://cdn.steemitimages.com/DQmRnnom7xZ5X7gTCa9ZTG6HVVqwBrgVC4MrT63EGvPtc81/image.png)\n3、热锅倒油。油热后，放入切好的葱姜蒜爆香，加入干辣椒段。倒入腌制好的牛肉，翻炒片刻，加入八角、料酒、少许生抽老抽。\n![image.png](https://cdn.steemitimages.com/DQmWZNCYX9AdYsByXaw7HbxPFpRsiaS8Qeo8CzPAkszNWs1/image.png)\n4、待牛肉上色均匀后，把洋葱丝、西红柿块倒入锅中。翻炒均匀，最好能用锅铲捣压一下西红柿，使西红柿能软化容易些。\n![image.png](https://cdn.steemitimages.com/DQma3LJ8n1oUaEZFcx9rDQKZmG9VcqtdukvRUnneh8qzgCM/image.png)\n5、翻炒几分钟后，加入热开水以淹没牛肉为主。盖上锅盖，烧开后转小火炖30分钟。\n（如果是牛腩的话，此处小火炖1小时或者高压锅压一下）\n![image.png](https://cdn.steemitimages.com/DQmUgxufHK57dwSiv5JGSkemGr5pX2fxm4iy4NKBJntESM8/image.png)\n6、30分钟过后，加入土豆块和红萝卜块，大火烧开后，再转小火，盖上锅盖炖15分钟左右。\n![image.png](https://cdn.steemitimages.com/DQmY3xLzwZJspRrMGhE9k8a15RWXMtUiNGmVywinDf6BZ8j/image.png)\n7、15分钟左右过去后，揭开锅盖，根据个人口味加入适当的盐，点几滴美极鲜酱油提味或少许鸡精  (也可以不用调味料，本身已经够鲜了。我没加味精或鸡精，味道真的已经很鲜了）。\n调味好后，转大火收汁，用锅铲搅动以免粘锅。看汤汁收的差不多时，关火，加入葱花摆盘上桌。\n![image.png](https://cdn.steemitimages.com/DQmPM1zeG76qJKAN3RePSnS4J3NJ76XkjFtmJbbEF9AyyoZ/image.png)",
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      "body": "用料  \n五花肉\t500g\n青椒\t若干\n鸡蛋\t若干\n葱\t适量\n姜\t适量\n蒜片\t适量\n八角\t适量\n桂皮\t适量\n香叶\t适量\n干辣椒\t适量\n生抽\t三勺\n老抽\t一勺\n蚝油\t一勺\n黄豆酱\t一勺\n啤酒\t三听\n冰糖\t适量\n\n1、选择一块肥瘦相间的五花肉，锅烧热，把它背上的毛烫一下\n![image.png](https://cdn.steemitimages.com/DQmQA5nHhyry38n9K14angjkxP1yujUzeuhDorNYLTPYvNs/image.png)\n2、然后把五花肉切成大约一厘米的厚片\n![image.png](https://cdn.steemitimages.com/DQmbHqm6CmBSuXgHTk5o7EaPeLb61g5MYdzhrEPzjojWQvm/image.png)\n3、锅里不用放任何东西，把五花肉的油煸出来\n![image.png](https://cdn.steemitimages.com/DQmc7pxs2P5fCybArSQYkzdXQ32gH56CNkzAFemam1ZC1sp/image.png)\n4、煎至两面金黄，然后把肉拿出来装盘，锅里面的油不要倒掉，直接煎青椒和鸡蛋\n![image.png](https://cdn.steemitimages.com/DQmS6zxe6NStCix8jqWkwLtHEReFBsMzeCmBLmABZV2CtpJ/image.png)\n5、把青椒煎成虎皮状，青椒和鸡蛋分开煎，煎好后拿出备用\n![image.png](https://cdn.steemitimages.com/DQmaoHKoSm6b8WVKTFGZ6dXFnxhHeb1oBtMg7oQnHZpQXdy/image.png)\n6、装备好以上调料，葱段，姜片，蒜片，八角，桂皮，香叶，干辣椒\n![image.png](https://cdn.steemitimages.com/DQmNb99N7XSWEFRQyhvN7Dpq5KjqAYeDUZY1vMD5UDc3n43/image.png)\n7、用锅里剩下的油，烧热后把调料倒进去炒香\n![image.png](https://cdn.steemitimages.com/DQmU2jgCVnUeRgFVbq9ymrdpSojX4FjSvCWYB64kgc1cM9w/image.png)\n8、把肉放进去，翻炒几下\n![image.png](https://cdn.steemitimages.com/DQmeagz9hcqSXbN12ZpfkHGMsXYQJENraye93LXcmSZByRc/image.png)\n9、导入调料汁，三勺生抽，一勺老抽，一勺蚝油，一勺黄豆酱\n![image.png](https://cdn.steemitimages.com/DQmYK1uzF4srWf414P7geptFPg1yuRcRUHNv9w4sdcFebj2/image.png)\n10、大火翻炒上色\n![image.png](https://cdn.steemitimages.com/DQma7rLmVFkffaRyqkM4VuqmfBGawmEfGNW69se6gdzHcCb/image.png)\n11、倒入啤酒，铝罐500毫升的大概需要三听\n![image.png](https://cdn.steemitimages.com/DQmaYyoRVKu6PGrABfn4wDcU1XnXDUETTordafAiP78dyZP/image.png)\n12、放入几粒冰糖，大火烧开，小火炖40分钟，看好锅，不要烧干，发现快要烧干可以往里面在添加点啤酒，时间到了然后把青椒和鸡蛋放进去，再炖10分钟，最后大火收汁出锅。\n\n![image.png](https://cdn.steemitimages.com/DQmTQ91mmSYyQ5o769BuLj3SrZ99YFb6dbxFo2tMAt4i2np/image.png)\n\n13、完成，汤多一些也可以淋在米饭上面，非常下饭。\n![image.png](https://cdn.steemitimages.com/DQmP65dRTg6QGcg4c4c1gtF5kV5YLXSULJjdzny5DcME1vq/image.png)",
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      "body": "用料  \n鸡大腿\t2只\n盐\t1勺\n姜\t几片\n料酒\t适量\n葱\t几段\n柠檬\t几片\n香菜\t适量\n大蒜\t适量\n灵魂酱汁⬇️\t\n白糖\t1勺\n盐\t半勺\n生抽\t4勺\n醋\t2-4勺\n香油\t1勺\n辣椒油\t1勺\n\n1、鸡腿洗净后冷水下锅，加入葱、姜、料酒和一勺盐，煮25分钟左右。\n![image.png](https://cdn.steemitimages.com/DQmcXjU3QhLtiJyn7Gwm1RnHuezNk7jsZjFu6pSPnLdtZtF/image.png)\n2、鸡腿煮熟后捞出过冷水或冰水让肉质更加紧实。\n![image.png](https://cdn.steemitimages.com/DQmf8EbMT2emKc4aohhCkqou6G62hQphybTmjsK82bw7FLQ/image.png)\n3、❗调一个灵魂酱汁❗找一个大碗加入1勺糖、半勺盐、4勺生抽、2-4勺醋、1勺香油、1勺辣椒油，搅拌均匀放一旁备用。\n![image.png](https://cdn.steemitimages.com/DQmNirDe7WSq7CFtUWhqV6vgWpmidi2x31nHscsHGZKyswb/image.png)\n4、准备适量蒜末，适量香菜切段，几片柠檬去籽（不去籽会有点苦），备用。\n![image.png](https://cdn.steemitimages.com/DQmSDnSn7B1A1kVMpmt9L2AbBJybrFMaGHEZvpYTfUX2bwd/image.png)\n5、鸡腿过冷水后捞出，撕成小块。（撕成丝或块，大或小，随心所欲，开心就好～）\n![image.png](https://cdn.steemitimages.com/DQmebZFmwZsTPxwp2xbT29sfCLD2jfWJN7yaetfZEw1REx7/image.png)\n6、将撕好的鸡肉放入盛有料汁的大碗里，加入蒜末、香菜和柠檬，拌匀。\n![image.png](https://cdn.steemitimages.com/DQmc3ptjx5y9P2kDwXgnQHLywvYcE4aCFrVnX97NoYRMZP6/image.png)\n7、拌匀后的手撕鸡可以立刻开吃，也可以放入冰箱冷藏后再吃🍽（冷藏几小时会更入味～）\n![image.png](https://cdn.steemitimages.com/DQmYXX3hsVyVP4EvyY2wR7mr9KxU3Pb42gLLkJMCDvCZGNL/image.png)",
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      "body": "用料  \n鸡腿\t1只\n黑胡椒碎\t适量\n姜片\t4片\n盐\t适量\n生抽\t2勺\n料酒\t1勺\n蜂蜜\t1勺\n老抽\t半勺\n蒜瓣\t5瓣\n白芝麻\t适量\n\n1、大鸡腿，用大剪刀剔骨，保持鸡腿形状完整，洗净，沥干水分\n![image.png](https://cdn.steemitimages.com/DQmaFjhX27N7ujT43GakUMtLZMBe7gRV7PNc6LucHihFwLE/image.png)\n2、用姜片，盐，黑胡椒腌制10分钟\n![image.png](https://cdn.steemitimages.com/DQmQz5obHHbWfSwAvgY8SBYVcS37GbQrX3MvxEijWkePtM9/image.png)\n3、锅中放油，下拍碎的蒜瓣，用不粘锅中小火煎至两面金黄（根据鸡腿大小，这个鸡腿大概煎了15分钟），表面略焦\n![image.png](https://cdn.steemitimages.com/DQmZ5GB7qPjiAhLgYVP4ehXinr5erQsUfW9Zsq68WPfFUwh/image.png)\n4、煎制过程中调照烧汁，一大勺蜂蜜，一勺料酒，两勺生抽，半勺老抽增色，两勺清水，和匀（蜂蜜较为粘稠，耐心调匀）\n![image.png](https://cdn.steemitimages.com/DQma4naF1B4ZymixizfmdJzrKUjpHg1xntZP25tWqeF8A9j/image.png)\n5、煎至表面略焦后加入料汁，加盖闷5-10分钟，煮开收汁\n![image.png](https://cdn.steemitimages.com/DQmYFrTdQ5riKmvDfYLQL2t2Ws1G623KwTvsebsvFN57UZc/image.png)\n6、汁水收得差不多了夹出斩块\n![image.png](https://cdn.steemitimages.com/DQmTV4gPBVpvNN1CA6RM2HwnnNfyaNFzGsweDYuX18CrYk7/image.png)\n7、淋上锅里的照烧汁，撒上白芝麻，一道色香味俱全，外焦里嫩，口感层次丰富的黑椒照烧鸡腿排就可以上桌了\n![image.png](https://cdn.steemitimages.com/DQmdNd7nimsYUVdiSUZ8d5qtNF35zT1CMYqp4d6EpdRzEww/image.png)",
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{
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      "author": "lmz",
      "body": "用料  \n鸡腿\t3只\n小米椒\t2个\n青椒\t1个\n蒜末\t适量\n白芝麻\t1勺\n辣椒粉\t1勺\n金针菇\t1把\n\n1、调酱汁：碗中放入青椒小米椒圈+1勺蒜末+1勺辣椒粉+1勺白芝麻+1勺葱花淋上热油\n![image.png](https://cdn.steemitimages.com/DQmSK4DvPmukrRiNCNMPNS8criTpMuiGV5TJyGyiAimDzGf/image.png)\n2、+2勺生抽+1小勺白糖+1勺蚝油+少许盐+2勺花椒油+再加几勺煮鸡腿的汤汁搅拌均匀\n![image.png](https://cdn.steemitimages.com/DQmdswS4Kk1m9j4ZN2Woj4RfEH2TBFq7nAKfxmpRFnqBJQe/image.png)\n3、鸡腿去骨凉水入锅，加入葱姜料酒大火煮开，撇去浮沬，转中火继续煮15分钟，捞出放入冰水中浸泡10分钟。\n金针菇去根部洗净，放入鸡汤中煮熟，捞出铺入碗底。\n![image.png](https://cdn.steemitimages.com/DQmRCoV4gt7yU6kWF4Ty7VW2rfF5xZN7yJc2TiWf8PsNK4q/image.png)\n4、鸡腿切小块放入金针菇上，淋上料汁即可，静置20分钟左右更入味哦～\n![image.png](https://cdn.steemitimages.com/DQmXFLuTtGo8SYfuxZknoK7RGQjogsadTaCeWWpGNod5V2o/image.png)\n5、成品\n![image.png](https://cdn.steemitimages.com/DQmTvaxyk7HjoGVbDFQsjsdKNyTpKtKyXJAEn7XCeTAJvK1/image.png)",
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      "permlink": "4fwlkt",
      "title": "椒麻口水鸡"
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      "author": "lmz",
      "body": "用料  \n饼胚:\t\n普通面粉\t480克\n温水\t250克\n黄油（猪油）\t30克\n酱料:\t\n郫县豆瓣酱\t15克\n黄豆酱\t15克\n甜面酱\t20克\n洋葱\t小半个\n熟芝麻碎\t10克\n白糖\t一小勺\n耗油\t一勺\n其它:\t\n食用油\t适量\n花椒\t几粒\n花椒粉\t1勺\n八角\t2个\n葱花\t少许\n熟白芝麻\t适量\n\n1、饼胚所有材料我用的厨师机打面10分钟打出非常有韧性的面团\n也可以用手揉揉出光滑的面团盖保鲜膜，醒面20分钟\n![image.png](https://cdn.steemitimages.com/DQmRgHZ8dv4UDLxKArjqLwZj7z3Xds8bRzu77T8JD32hptH/image.png)\n2、把酱料准备好:洋葱切很碎的碎末，三种酱料一勺耗油，芝麻碎一勺白糖。\n![image.png](https://cdn.steemitimages.com/DQmXmimnNMJ3BuMJbBaUWuurz7ziNw7TgoEdw62SvH2T71w/image.png)\n3、锅中放小半碗食用油两个八角，几粒花椒，炸到闻出香味关火将八角和花椒用筷子夹出来\n![image.png](https://cdn.steemitimages.com/DQmQSjPR4sNhwbT3P95f6GTimrjoDwbHrVhbcWmswn35CZx/image.png)\n4、碗里放一勺花椒粉，将烧好的热油浇进去晾凉备用\n![image.png](https://cdn.steemitimages.com/DQmaszcuLxLpesnTN4YFMpCLSXq4mzPnAFgKjAxfHTNjf84/image.png)\n5、锅中剩余少量热油来制作酱料，把刚刚准备好的材料倒入锅中，再放少许水\n![image.png](https://cdn.steemitimages.com/DQmRfNfugutFKBJ48Am8drf87LabV8AFX5UrPfYqWqFUdhs/image.png)\n6、小火熬制\n![image.png](https://cdn.steemitimages.com/DQmfFsQi1EaTgaRpFXSYErqfaJGzePnJoeP1jwZ8phCVArr/image.png)\n7、熬成稀粥的状态，倒入密封罐里可以密封保存好几天这次多做点，下次还可以用\n![image.png](https://cdn.steemitimages.com/DQmRwDdgdq2UZQLPDGzNjButxrH8LGWxCY7o9xoaHoDuVi4/image.png)\n8、面团根据自家的平底锅大小来分等份家里有电饼称用电饼称最好不过了\n![image.png](https://cdn.steemitimages.com/DQmdzM3hZAxaC2qRzbbDnm1hxpFzNZP95fTJG7njL2CAqZV/image.png)\n9、取一份面团擀成长方形面团柔软非常有韧性根本就不用手粉\n![image.png](https://cdn.steemitimages.com/DQmSx4M26ZQg9ZHLfGDuHQ55AYvwUT7He92GLfF6CHch5ZT/image.png)\n10、上面抹上花椒酥油平均切上四刀中间不要切断\n![image.png](https://cdn.steemitimages.com/DQmceEdJt5JVSLHqNdMWM4STfP19gum4tRjn4oYM8T3yvSS/image.png)\n11、按顺序折叠起来边边上用手捏一下\n![image.png](https://cdn.steemitimages.com/DQmf4BKvTCPma87Uj2cu3qMfknZpdBUAqbx4s3Vry3e7G7W/image.png)\n12、再次擀薄\n![image.png](https://cdn.steemitimages.com/DQmbqoj47QkV8xrqHtcnSFApFVauP52nFzgb2GzesFdVjrD/image.png)\n13、从一头卷起来收口处捏紧\n![image.png](https://cdn.steemitimages.com/DQmSTbU4xaSe4x1S4TE2nPAXzM7xwnAxgNK8N1mfcg4VEAq/image.png)\n14、从一头卷到另一头压扁\n![image.png](https://cdn.steemitimages.com/DQmRaPSg5MJyyCLw5wvFfEedhRhsvD9s8xSKWCA3vBVuuRq/image.png)\n15、擀成自己锅子大小的圆饼\n![image.png](https://cdn.steemitimages.com/DQmZyDin2vqWfCjzT79DYthXti4MLPFcFjRLjscx9pCRZ5U/image.png)\n16、小火烙饼，饼放进锅子里不要急着翻面底部金黄色在反面，这样烙出来的饼酥脆松软\n![image.png](https://cdn.steemitimages.com/DQmbnVTKDzgq5QKzD7qcqMwmt5qdANuYSZCKZhigsdjR7Cn/image.png)\n17、抹上薄薄一层酱料，撒上熟白芝麻，撒上小葱用刀切出自己想要的大小\n![image.png](https://cdn.steemitimages.com/DQmcWab1nmdLH2Y8QZFmTZv8vTReZTZQCRi7gFHPyAHidzW/image.png)\n18、刚出炉的酥脆酱香饼最好吃啦！忍不住忍不住啊！做的量大是准备第2天吃早餐的第2天拿出来放平底锅里，稍微热一下依然很酥脆！\n![image.png](https://cdn.steemitimages.com/DQmVTagr1pYgj9i26dDuv2aLcpUWDPZomWupyBRCnVo9yoG/image.png)",
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      "title": "酱香饼（特殊面团更加酥脆）"
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{
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      "author": "lmz",
      "body": "用料  \n\n全蛋\t4个\n细砂糖\t65克\n植物油\t50克\n低筋面粉\t60克\n抹茶粉\t8克\n盐\t1克\n牛奶\t55克\n奶油红豆馅\t\n雀巢淡奶油\t200克\n糖粉\t20克\n蜜红豆\t80克\n\n1、首先制作抹茶戚风蛋糕。鸡蛋的蛋清和蛋黄分开。蛋清里分三次加入细砂糖，打发到提起打蛋器，蛋清能拉出一个长长的尖角（一种介于干性发泡和湿性发泡之间的状态，尖角直立但顶端稍微有一点弯曲。这款蛋糕卷，打发到这种程度口感最好）。将打发好的蛋清放入冰箱冷藏，并立刻制作蛋黄糊（打发好的蛋清不能放太长时间，如果你的动作不够快，可以先做蛋黄糊，然后洗干净打蛋头擦干以后再打发蛋清）。\n![image.png](https://cdn.steemitimages.com/DQmWxhpCjE1YpB5VLXrGadeGWCDBV53fHc5DvDE8AiYgjk9/image.png)\n2、蛋黄加入盐，打散。加入植物油，搅打均匀，再加入牛奶，搅打均匀。\n![image.png](https://cdn.steemitimages.com/DQmevKEJqzkRrj2GkDrrenU5WceJuT6M2hcRMoZRmnv12kJ/image.png)\n3、低筋面粉和抹茶粉混合以后，筛入蛋黄里。\n![image.png](https://cdn.steemitimages.com/DQmdQD4eKBU1fqheKqFhsadVaMRHP6z8q1UBiU4dn9gJDep/image.png)\n4、用刮刀翻拌均匀，使粉类和蛋黄充分混合均匀，成为细腻的蛋黄面糊。\n![image.png](https://cdn.steemitimages.com/DQmQmCwMyytaGfvMB5Nk6EScpA4GtwNaK4WvLqetnSV8qny/image.png)\n5、盛1/3的蛋清到蛋黄糊里，用刮刀从底部往上翻拌均匀（不要画圈搅拌），拌匀后，再盛1/3蛋清进来，继续拌匀。\n![image.png](https://cdn.steemitimages.com/DQmaUEfuuTGdz7KRckgbRkvQ31DZuuec8R4AqCQztime1vm/image.png)\n6、把拌匀的蛋糕糊全部倒回蛋清碗里，继续翻拌均匀。\n![image.png](https://cdn.steemitimages.com/DQmX3aMGdo8ktgmMfX6nE5ENnZ8VKjZedVpnnCS79Eokix4/image.png)\n7、拌好以后就成为戚风蛋糕面糊了，做好的面糊要立刻烘烤，不要放置太久。\n![image.png](https://cdn.steemitimages.com/DQmZ91J9DnfqE9UW12pa5vTiCapeUykmVHfDwuz4bxemsZc/image.png)\n8、烤盘里铺好油纸，将面糊倒入烤盘里。\n![image.png](https://cdn.steemitimages.com/DQmPmyUqoZd7fbfGxaU37g6Hk4Yi9MumXCZAW1mepFZJunJ/image.png)\n9、用刮刀抹平，放入预热好上下火170℃的烤箱，烤15分钟左右，直到蛋糕完全蓬发，用牙签扎入蛋糕，取出的牙签上没有残留物，就表示烤好了。\n![image.png](https://cdn.steemitimages.com/DQmYX2ASUf5PTfuDpxQJc1sHGHoWVUGvXA9EUkhpuRNrtE3/image.png)\n10、烤好的蛋糕，立刻从烤盘里取出来，撕掉四周的油纸，使热气释放。蛋糕冷却后，撕掉底部油纸。在台面上铺一张新的油纸，将冷却的蛋糕片铺在新油纸上，然后两头各切掉一小条，使它更美观。再将一头斜斜切掉一小条，使边缘成为斜边（这样卷出的成品更漂亮）。\n![image.png](https://cdn.steemitimages.com/DQmZpErMmhbdkkezgYnjqZBSk82rxpGHBHiRTAHkYctN55A/image.png)\n11、开始打发淡奶油。将淡奶油倒入大碗里（雀巢淡奶油平时为室温储存，但打发前要放入冰箱冷藏直到温度降到6℃左右，不要直接打发常温淡奶油，否则难以打发）。\n![image.png](https://cdn.steemitimages.com/DQmda31PZChAQqWbaJf8Ag7HGP36vG1TBFr1pMDTKDoq9BX/image.png)\n12、将糖粉加入淡奶油里，打发到能保持清晰挺立花纹的程度。\n![image.png](https://cdn.steemitimages.com/DQmb29KyqNK3dV8QvvQLxkq2fTwbzKeGm1PmuDBrxsiMT6E/image.png)\n13、在蛋糕片上均匀涂抹打发好的淡奶油。\n![image.png](https://cdn.steemitimages.com/DQmcz1RdStiepjSpMh7ZUeQpqWpQj934wm49ycRSwtLGMXi/image.png)\n14、撒上蜜红豆。\n![image.png](https://cdn.steemitimages.com/DQmSu9b7cJwuXnhYTKqUgwjSGWefQGBizKYNaquhaoScJak/image.png)\n15、从切成斜边的一头开始卷起。卷的时候，可以借助一根擀面杖作为辅助，将油纸向后卷在擀面杖上，擀面杖压着蛋糕往前卷，油纸向后退。\n![image.png](https://cdn.steemitimages.com/DQmYVFFys9Lc81zmCnukhaZwvBSy5wDBSqAKRU5jDRANQga/image.png)\n16、卷到头以后，用剪刀将蛋糕片的这一头也剪成斜边（剪完以后，蛋糕卷会更美观一些，可以参看成品图。如果你嫌麻烦也可以不剪哈）。\n![image.png](https://cdn.steemitimages.com/DQmTozj9koYvhHVi1DJKMmCPLBnDQ2Rj7SeBRFjFvUpVDGK/image.png)\n17、卷好的蛋糕卷，用油纸包起来，放入冰箱冷藏2个小时左右，直到完全定型。\n![image.png](https://cdn.steemitimages.com/DQmVhs3pngJRTMK4T9F2MQPYZUrHQj7VWNzhGg2NakU1kEv/image.png)\n18、定型以后的蛋糕卷，就可以切了。用刀切开以后，就可以露出里边漂亮的切面了！想要切面更漂亮，每切一刀，都要将刀擦干净再切下一刀。\n![image.png](https://cdn.steemitimages.com/DQmcaBsRRXoEkRDjmwue2gPcMCwDCXBEmKkAM95JgezH1eF/image.png)",
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      "body": "用料  \n饼底\t\n黄油\t40克\n奥利奥碎饼干\t80克\n蛋糕体\t\n奶油奶酪\t250克\n淡奶油\t220克\n吉利丁片\t8-10克\n水\t55克\n糖\t18克\n盐\t1克\n奥利奥饼干\t45克\n1、先把80克奥利奥碎饼干放入保鲜袋擀成更碎的沫沫，加入40克隔水融化的黄油拌匀后倒入6寸活底模具，压实放入冰箱冷冻层30分钟。\n![image.png](https://cdn.steemitimages.com/DQmZhYWC8VScvbYDUp5KUcbnfNcQn2sKCjegmTJYFMCaFq1/image.png)\n2、吉利丁片掰块用55g水纯净水（或牛奶，口感相差不大，手头哪个方便用哪个）泡软后微波炉叮一下或者直接放锅里隔水融化。\n3、奶酪需要提前室温软化好噢，用手轻易能按动一个坑坑那种，我是早上拿出来，傍晚开始做，用电动打蛋器打至顺滑无明显颗粒就好啦～可以时不时用刮刀刮一下盆边上搅打均匀~\n![image.png](https://cdn.steemitimages.com/DQmWJ16ESLUeVho2urFyWNunDBsTk7RjSEnET7rxYafaKP7/image.png)\n4、打发好的奶酪糊加入步骤二的吉利丁液，耐心搅拌均匀～～～\n![image.png](https://cdn.steemitimages.com/DQmNhiKdiCqtJaRHnp9nAWEoYnGonKEabFavjHqTDR7M8d7/image.png)\n5、称好淡奶油，倒入糖和盐，打发至6-7分左右，出现痕迹又可流动即可，反正不要打发的想要裱花抹面一样就好噢！\n![image.png](https://cdn.steemitimages.com/DQmTyJ7D3BqSjPJym7kEN11FmwWseZCpsN5XKeVpB2ZXTwB/image.png)\n6、注意⚠️一克盐就一点奥，家里调料勺的底部一点，别手抖加太多呢～～～\n![image.png](https://cdn.steemitimages.com/DQmQqSDEoPnxtGHMS6Yr1pxMkAWbsShQUiXeVX9PjZiivZn/image.png)\n7、打发好的奶油倒入45g奥利奥碎饼干，这个时候的奥利奥碎饼干，只要是碎饼干就好了，不用是沫沫，喜欢吃口感更浓郁的，可以再加一点，55g左右？随你喜欢吧～～～搅拌均匀\n![image.png](https://cdn.steemitimages.com/DQmdoDbqtn6e2uimbSRxG4L5PNrtHNodQEDqpFJWTg4U7za/image.png)\n8、把做好的奥利奥咸奶油倒入奶酪糊中\n![image.png](https://cdn.steemitimages.com/DQmU3jGNWxg1KZLSgcRmDmBVPXhcpir5Ng36M9giYtX7jD3/image.png)\n9、搅拌均匀～～（这个时候可以小小的尝一尝味道，配比不出错这时候就能吃出来大致味道啦～～～）\n![image.png](https://cdn.steemitimages.com/DQmVbrnsJeD9YftrCCSVhECPRmJ2dwNxf6Qvk8VYG7yVgju/image.png)\n10、取出冰箱里的模具，把芝士糊倒入模具中，稍稍震几下，把糊糊震平，温柔点，不要大力，不然没震平，还弄的边上乱七八糟～～放入冰箱冷藏过夜～～～\n![image.png](https://cdn.steemitimages.com/DQmdfWrnev2dJCebpgZ4mKnhfwxUkRtQfbhweBiFs54MGNo/image.png)\n11、第二天取出来，边上用热毛巾敷一下或者用吹风机吹一吹即可轻松脱模～ 接下来就享受吧\n![image.png](https://cdn.steemitimages.com/DQmdy1jyVkhRetPTQohaPmzoPntx8gM1fZQ1vLfT8bCKn25/image.png)",
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