老大,你的帖子俺实在太大了,俺的视线看看看着就由两点变为一线~~~放大了在贴一次罢:cool: Post by VENUS
From http://www.sinoquebec.com/bbs/showthread.php?t=126427, questions & thanks in advance:
1. <狂奔到唐人街买一包“小天鹅”麻辣锅底料>, only 2 person lar . . . I only have 花椒 powder not pieces, how do I do it? measurement?
2. My package of 麻辣锅底料 said add to pot of water, would somebody tell me the exact amount of water per package of “小天鹅”?
3. 花椒powder, can I use it to make 麻辣油的麻啊? How do I get it off afterwards?
4. "MONK地铁站出来往MONK街20米左右有间chez dragon", exact address or phone#?
5. Is there any resturant(s) in Chinatown that allow customers to bring their own wine?
6. only 2 person lar . . . how/what to buy for lots to eat but no wastage? :frown:
<TABLE class=tborder id=post527826 cellSpacing=1 cellPadding=6 width="100%" align=center border=0><TBODY><TR><TD class=thead>11-12-2004, 11:47 PM </TD></TR><TR><TD class=alt2 style="ADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; PADDING-TOP: 0px"><!-- user info -->饕餮 </TD></TR><TR><TD class=alt1><!-- message, attachments, sig --><!-- message -->呵呵,这里做重庆火锅只能做到小学时候数学老师说的“近似于”而已。没有川料想正宗都不可能。只能提供最适合在此的做法一份,聊以自慰啦 。但绝对比那些新城旧城的好!(被人偷师了~~
首先,狂奔到唐人街买两包“小天鹅”麻辣锅底料(记得是两包,且其他牌子不用)、干辣椒、花椒粒以及到超市买一块蒜头牛油。
做法:
1、将1/3的牛油用中慢火煎溶
2、将干辣椒掰碎,并混合少许蒜粒、花椒以中上火煎香后,倒入加上混合鸡精的清水(如有耐心熬一锅猪骨或鸡汤就更好啦~),以大火烧开后即可倒入火锅里加热烫料,慢慢HAPPY!
NB:1、在煎牛油与辣椒花椒两步时不要猛火,容易煎糊。2、喜欢吃辣的人千万不要以为,干辣椒或者花椒放的越多越好。一般只放10来个干辣椒和适量的花椒。如果觉得不够辣慢慢酌量增加,过量的话你只能品尝一锅苦涩的不知道啥地方的火锅儿~
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