看过这个贴以后知道好好吃早餐以及好好养生是一种负责任的态度。经过我一段时间来的实践，发现这样一个搭配很不错，省时省力省钱，而且营养好，可以一直吃：
其中包括虾饺、杂粮粥、橙汁。虾饺可以在中国超市买到，4个1刀，还是不同种类的拼盘，一次吃4到8个差不多，用微波炉专用蒸笼可以在5分钟内搞定。杂粮粥用慢炖锅可以前一天晚上放上，第二天早上起来直接吃，不用花时间，而且粥里可以放皮蛋瘦肉笋尖做成“皮蛋瘦肉杂粮粥”，味道很不错。杂粮粥里的薏仁还是很好吃的。橙汁要数Minute Maid的最好喝。
这样整个算下来，一顿的成本在3刀左右。早上起来只要有10分钟的时间，就可以吃完。
Leave a Comment December 18, 2010
我妈妈的特色菜，不知道怎么想出来的，煎蛋的时候一边放上肉脯包起来，像饺子似的，烧出来的蛋香和肉香在一起，很可口。后来我奶奶也学会了，再后来我也学会了，今天做了一锅，不过有的没包好，还淡了一点。
Leave a Comment November 27, 2010
这次自我感觉还可以了，跟那天potluck吃到的差不多，高压锅开最大档压了很久，放了香料什么的。还发现美国的盐根本不是盐，前后放了五次才差不多刚好够咸。
嗯，其实我做这些东西，还有啤酒鸭什么的，就是为了吃木耳，木耳烧得贴着肉真是好吃，又肥又酥。
Leave a Comment November 21, 2010
做法：虾仁先煮到7分熟，然后捞出放蛋清和盐伴匀，再放生粉，味精（可选），腌两小时。开锅放油（多一点），油4分热时放虾仁过油，到色泽透明时捞出。重新放油（不用多），炒蛋（蛋里预先放好盐），待蛋还没有完全凝固时放饭（这样饭上可裹一层蛋，而且炒出来的蛋很鲜嬾）。边翻炒边铲平，然后放盐，放虾仁，翻炒一会儿就OK了。
ps. 老妈瞄了一眼这个做法以后立马很专业地给出一个点评：这东西貌似很油，要少吃。Orz…
Leave a Comment October 15, 2010
These days, mom taught me many kinds of Chinese food. My food menu now has about 20 items. Some of the dishes I can do well include: Stewed Duck in Beer (啤酒鸭), Stewed Carp with Brown Sauce (红烧鲫鱼), Egg Pie (鸡蛋面饼), Mapo Tofu (麻婆豆腐), Stewed Cabbage with Vinegar (手撕包心菜), Fried Tofu with Garlic Sprouts (大蒜豆腐), Rice fried with Eggs (蛋炒饭), Soybean Curd fried with Spicy Bean Sauce (辣火酱豆腐干), Stir-fried Soybean Curd (炒豆腐干丝), Stir-fried Greenglocery (炒青菜).
I have also tried some other kinds of dishes, but not very successful, such as the style of Egg Pie in Zhejiang University, which I likes very much. Longjing Shrimp (龙井虾仁) is also difficult for me to do well.
Leave a Comment August 19, 2010
Longjing Tea is a very famous kind of tea produced only in Hangzhou, which has a very long history and originally supplied only to the emperor. It has a very decent flavor. The Longjing Shrimp, made together with Longjing Tea, is also a very classic and representative Chinese food.
This evening, I finally had a successful trial of making this food. But it was fried for too long, so that it was not that crystally clear.
Leave a Comment July 1, 2010