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      "title": "",
      "body": "Congratulations @liuliul! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@liuliul/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@liuliul) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=liuliul)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "body": "Congratulations @liuliul! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@liuliul/birthday1.png</td><td>1 Year on Steemit</td></tr></table>\n\n<sub>_[Click here to view your Board](https://steemitboard.com/@liuliul)_</sub>\n\n\n> Support [SteemitBoard's project](https://steemit.com/@steemitboard)! **[Vote for its witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1)** and **get one more award**!",
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      "author": "liuliul",
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      "title": "学生时代的神级小吃，在家也能轻松做",
      "body": "说到无骨鸡柳，应该没有人会觉得陌生。对于学生时代的我们真的是神一般的存在，放学买一包，边走路边用小竹签戳着吃。真呀真好吃！可是没一会就吃完了，不解馋。\n\n今天厨房君给大家带来的这道炸鸡柳，可以完美还原回忆里的味道！\n\n![](https://steemitimages.com/DQmVRDpNdHPQdjfpR4aGBqV2EU7r5WJEBnpk1p7ANjVBUVi/%E5%9B%BE%E7%89%87.png)\n\n－用料－ \n\n鸡胸肉    600g    \n\n腌料  \n\n盐    1/4tsp    \n\n五香粉    1/2tsp    \n\n白胡椒粉    1/4tsp    \n\n料酒    1大勺    \n\n色拉油    1tsp    \n\n裹料  \n\n鸡蛋（打散）    2只    \n\n生粉    适量    \n\n面包糠    适量    \n\n撒料    \n\n孜然粉    适量    \n\n辣椒粉    适量  \n  \n－做法－\n\n❶ 鸡胸肉去皮洗净，用厨房纸吸干水分。剔除表面筋膜，脂肪。如图上所示，鸡胸肉的纹路呈南北纵向，那么我们把菜刀稍微斜30度左右下刀，将鸡脯肉切成0.5厘米宽的片状。\n\n![](https://steemitimages.com/DQmRE5gPx8ueXkPyN9DiPhmPXEjQcXFyAMaDLnnuF4JT5eQ/%E5%9B%BE%E7%89%87.png)\n\n❷ 切片后的鸡肉，清晰可见斜纵向的肌肉纹理。\n\n![](https://steemitimages.com/DQmY13vfUvGpWcV7zq22dezKBeYTLP4F43K5JMkz1txWzaD/%E5%9B%BE%E7%89%87.png)\n\n❸ 再把片状肉按照同样的斜切法切成条状。加入盐，五香粉，白胡椒粉，料酒，抓匀后再加入一小勺油，抓匀，腌1个小时。\n\n![](https://steemitimages.com/DQmQYvSLm6mJTZX9FoKRS9tZ62tn9V29nPAtYUozB64jCFt/%E5%9B%BE%E7%89%87.png)\n\n❹ 准备生粉，面包糠，打散的鸡蛋液。\n\n![](https://steemitimages.com/DQmZ2SdDKhytEVga9owEHPqZGdm1ZqKCo5c91cV4dzzEGwJ/%E5%9B%BE%E7%89%87.png)\n\n❺ 首先把鸡柳裹上一层薄薄的生粉，裹匀。\n\n![](https://steemitimages.com/DQmUas6yNZsRwCUBE8gg2EAKK3RVoXGro7DM1Vd1hNcUQap/%E5%9B%BE%E7%89%87.png)\n\n❻ 再均匀沾满鸡蛋液。\n\n![](https://steemitimages.com/DQmcAJgbDTZGXrngb1ShEWmqkPCy1Pyw3yqb1zHyBVUcjLg/%E5%9B%BE%E7%89%87.png)\n\n❼ 最后放入面包糠中滚一下，抖抖掉散落的面包屑。依次把剩下的鸡柳也处理好。\n\n![](https://steemitimages.com/DQmNWmtjiZBGCi7kTCEsynATkGbC3yisu5YELzF7dKh8n6k/%E5%9B%BE%E7%89%87.png)\n\n❽ 热一小锅油，油温7成热时转小火。分散的放入裹好面包糠的鸡柳，保持小火炸至浮起，表面呈现诱人的金黄色。这里我算了一下，从下锅到捞出大约2分钟，作为参考，但不建议炸太长时间，鸡肉太老不好吃。\n\n![](https://steemitimages.com/DQmRpHoMNFMKpH2h2uiVfZvJCJ7PqCeHXnLsGBhQj252WzF/%E5%9B%BE%E7%89%87.png)\n\n❾ 捞出沥干油，趁热撒上孜然和辣椒，用小签子戳着吃，好美味。\n\n![](https://steemitimages.com/DQmSCcmBSCdf4qMdGR9MKP5ZV23CqT4oKNMXkwV5cZeota7/%E5%9B%BE%E7%89%87.png)",
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      "title": "排骨的新奇做法，好吃到舔手指！",
      "body": "排骨是最常见的“硬菜”啦，清炖、红烧、糖醋，每一种都很受欢迎。不过，吃多了难免会觉得有些太普通，不够有新意。这个时候不如就试试“蒜香排骨”吧！大蒜爆香，外焦里嫩的排骨，金灿灿、香喷喷，保证一上桌就会被疯抢！\n\n![](https://steemitimages.com/DQmQmRFt8d5MWk68pqnyHc1n5wz6kgGhWQGbZZ568pge93s/%E5%9B%BE%E7%89%87.png)\n\n· · 用 料 · ·\n\n排骨 500g    蒜 4头    葱    \n\n姜    生抽    料酒    白糖    \n\n胡椒粉    淀粉    食用油     \n\n· · 做 法 · ·\n\n1 | 葱洗净切段，姜切丝，排骨化冻切成寸段，洗净控干放盆，加入生抽，料酒，盐，味精，白糖，胡椒粉，切好的葱姜。抓匀腌30分钟。颜色不要太深，盐味不要太重。\n\n![](https://steemitimages.com/DQmc4jVihoany17t3oXur3gzSErDigWndo7CDqnJf4cwCpb/%E5%9B%BE%E7%89%87.png)\n\n 2 | 大蒜（这里用了4头）去皮洗净剁碎，炒锅注油烧热，放入蒜末改小火，炸干至金黄色，炸出蒜香味，捞出控干。炸过火候就会变黑了。\n\n![](https://steemitimages.com/DQmfRBSrAVebwJHi8c5NTgWqXGPDJDKUHZMNrA31qwFTPCq/%E5%9B%BE%E7%89%87.png)\n\n3 | 炒锅中蒜油继续利用，加火烧热，把腌好的排骨裹面放入锅里炸熟，捞出控干。(先小火温油炸10分钟，然后一起下锅大火热油冲炸5分钟)。\n\n![](https://steemitimages.com/DQmTfix3iWZHAorLsgv6xXNX2nATfs7rEqoiyqKoHAiyvKN/%E5%9B%BE%E7%89%87.png)\n\n4 | 锅中留底油，排骨倒入锅中大火翻炒，出锅前倒入炸好的蒜末翻炒几下，让蒜末均匀裹在排骨上，动作要快而稳，排骨和蒜末都不能炒糊变黑。\n![](https://steemitimages.com/DQmT2tUXV655QQoxaZshEdYpF1cXhHSy4fLYXCF1WsutJpS/%E5%9B%BE%E7%89%87.png)",
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      "author": "liuliul",
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      "title": "经1.4万人验证，最好吃的馒头做法！",
      "body": "馒头可以说是最家常的主食了，基本上每餐都会吃到。好吃的馒头具备很多优点：表面平整无塌陷；闻起来有浓浓的麦香；内里紧实无大气孔；用手指按压马上就能回弹恢复原样；放凉了表皮也不会干燥、整体不发硬……不管是夹菜还是佐粥都特满足！想要做出这样的馒头，揉面和发酵是关键，快来试试吧～\n\n![](https://steemitimages.com/DQmXwUKpkXhfSwRAcyUyvSNsw5rNrVxufrccQrbKK1CCBwi/%E5%9B%BE%E7%89%87.png)\n\n·· 用 料 ··\n\n面粉 40~50g（揣面用）    酵母 2~3g    \n\n白糖    水 100g    面粉 200g     \n\n·· 做 法 ··\n\n1 | 温水100g倒入盆内，加入酵母。 酵母的量在2~3g之间，即倒下的酵母能平均覆盖住水面为宜。\n\n![](https://steemitimages.com/DQmTQYfSgSdwxdtS8Ee1e9fMqz7pfQTAm3DkSZdFEjDBJ8V/%E5%9B%BE%E7%89%87.png)\n\n2 | 搅拌溶解后静置十分钟，作用是让酵母们有思想准备它们要工作了。\n\n![](https://steemitimages.com/DQmQpaNGRbZ3gy5Mgz8H4mjYbmtSsrWPPCUHd4wuH5mce1G/%E5%9B%BE%E7%89%87.png)\n\n3 | 十分钟后加入面粉200g、白砂糖适量。 这里加了30g白砂糖，做出来的馒头不过甜不寡淡适合小朋友或者喜欢清甜味道的人。喜欢面粉本来味道的可不加或少加，适当的白糖可帮助酵母进行发酵。\n\n![](https://steemitimages.com/DQmeCjTDk5vL38XsiM3PDYQv7vXD3w9a4MVoeHbkwP7DptL/%E5%9B%BE%E7%89%87.png)\n\n4 | 用筷子一个方向的搅拌面粉，使面粉和水均匀的融合，最后成絮状即可。絮状表示面粉和水已经大致融合了，等待你进一步的操作，也就是揉面要开始了。\n\n![](https://steemitimages.com/DQmQMBgzyrWeoGyxZ9xyHUYGCXYQoHDdw9aGeWGc78GxHho/%E5%9B%BE%E7%89%87.png)\n\n5 | 絮状的面团用手一点点的揉和，初步成型后得到的是一个较松散并且粗糙还带着干粉的面团，干干的不那么舒服。这时候用手掌根去揉面团，不要使用手指或者手掌前部，这里要稍微多使点力。\n\n![](https://steemitimages.com/DQmeYHsiuqRNhJpJ2128YBMAUp2rwFNUqDPGj3fA6RWbLkn/%E5%9B%BE%E7%89%87.png)\n\n6 | 面团状态如图后就可以取出，放在案板上进行下一步的揉制。这里开始就不需要太大力的揉了。\n\n![](https://steemitimages.com/DQmVp8tGB4L1Suk8DCCj5jYQZ3xHEubNqcYWsz2tci7apaU/%E5%9B%BE%E7%89%87.png)\n\n7 | 揉成椭圆型\n\n![](https://steemitimages.com/DQmcRqjbMPowJSA5KySAqxKPk8Dk9TXVu5ievwXkwMdmf3z/%E5%9B%BE%E7%89%87.png)\n\n8 | 面团转90°竖过来\n\n![](https://steemitimages.com/DQmXiVKSzEJiQeV4VEYoCJJ1jprnYVMyGgsxYfEagfJHsTH/%E5%9B%BE%E7%89%87.png)\n\n9 | 对折，依然使用手掌后位置揉面，揉的方向是用手掌后方的力把面团往前带出去，这样反复的揉制是为了让面团更有弹性。\n\n![](https://steemitimages.com/DQmdXmzKKcYNiDL1X37R9D81Rjdy9155NRXeJDLNfMU2Ex7/%E5%9B%BE%E7%89%87.png)\n\n10 | 不断地重复8和9步，力气不要太大，用巧劲去揉，保持耐心不要操之过急，会感觉到面团在一点点的变得细腻变得柔软。最后会得到一个光洁的面团，这样就结束了整个第一大步。\n\n![](https://steemitimages.com/DQmdVkKUbAkd76pxz7mcKZF3aedC4bmiJNoFnH6azRafyCD/%E5%9B%BE%E7%89%87.png)\n\n11 | 然后就是发酵了，装在一个密封的容器内进行发酵。发酵适宜的温度大概在30度左右，温度的高低和发酵的快慢息息相关，温度高发酵得就快，反之则慢。图为在烤箱内发酵，为的是较短的时间内得到发酵好的面团。\n\n![](https://steemitimages.com/DQmetHyrNCZfMy9WR3XpX1WSae4jMMYXc9zBxAMW6U4P5ds/%E5%9B%BE%E7%89%87.png)\n\n12 | 发酵时间没有确定，看到馒头膨胀两倍大后基本就是发好了，不确定的话戳馒头一下不回弹扒开拉丝状来确定一下。\n\n![](https://steemitimages.com/DQmVxXZoiar4aDmkZX6mC9kwQ5a16EKrwG8Ug4RQLSnGTUx/%E5%9B%BE%E7%89%87.png)\n\n13 | 扒开图，这时候第二大步结束。准备进行第三步，你另需要40~50g的面粉，做揣面的工作，下面是我折腾出来的不费力就可以得到光滑面团的小撇步。\n\n![](https://steemitimages.com/DQmNwDkNcLCZXFuRjh4EoeGzWPinSnVHLhLoFEMi5tSdgN3/%E5%9B%BE%E7%89%87.png)\n\n14 | 重新揉揉发酵后的面团给它排排气，然后用手掌稍使劲按压面团，压成稍扁的长方形面片，撒上少许的面粉。\n\n![](https://steemitimages.com/DQmNhZnmyyzDVESpfaSAqpKJuLuwpByi889gypN9NsN6LWs/%E5%9B%BE%E7%89%87.png)\n\n15 | 然后面团两端分别往内折。\n\n![](https://steemitimages.com/DQmYq4Y4V1dg1KHpU1mqZ82tpDJYYBA49UekkhUU7Gf8kdM/%E5%9B%BE%E7%89%87.png)\n\n16 | 再次按扁，不断重复14~15步。直至准备的面粉已经全部揣进面团内后就完成揣面的工作了。\n\n![](https://steemitimages.com/DQmehzksMQNVS5Jxwsizp9HFs463dcru4Fxzn6wVMLhMCkC/%E5%9B%BE%E7%89%87.png)\n\n17 | 然后重新揉圆。\n\n![](https://steemitimages.com/DQmYEPEvtFXZBhTQ7HkVu92J3Zs4pUuwKorvTeJyZ13x5Be/%E5%9B%BE%E7%89%87.png)\n\n18 | 这时候的面团结实光滑有份量，摸着很舒服。\n\n![](https://steemitimages.com/DQmZNZ85Tqasoaqdy285ANLX1sTvHHK6ZBQHAPuHkBbiqk7/%E5%9B%BE%E7%89%87.png)\n\n19 | 揉好的面团切开，横截面应该是光洁没有大气孔的，如果还有的话请继续揉一揉。\n\n![](https://steemitimages.com/DQmTU4Lh5xczKfTgUwYRpDqBktWDQnGa9n2nZVnR1vx8Eek/%E5%9B%BE%E7%89%87.png)\n\n20 | 面团搓长条状， 然后下剂子，一般是60g大小为一个，蒸出来的馒头掌心内大小。\n\n![](https://steemitimages.com/DQmPEdsou2XS8irboCRhRZmFgKbyydoyVvwD9yHt7AaoySs/%E5%9B%BE%E7%89%87.png)\n\n21 | 剂子稍按扁，一个方形往内揉折，揉圆后用虎口的位置往内收，底部捏紧即可。\n\n![](https://steemitimages.com/DQmcVDtX3kSiUSVErEk7HoyLYCyaU947U1P5XXz8TUBaUsh/%E5%9B%BE%E7%89%87.png)\n\n22 | 最后进行第二次发酵，蒸锅内先装足够的水后烧至温热，蒸笼屉垫上蒸笼纸，把馒头码上去，每个馒头之间要相隔开来，保持足够的距离。盖上锅盖等待馒头的大小比发酵前稍大，用手指轻轻一按感觉很有弹性的话就可以开火蒸了。大火开始蒸，水开后保持中火大小蒸十五分钟后焖3~5分钟再揭开，馒头至此也就完成了。如图馒头洁白光滑，体态丰腴。\n\n![](https://steemitimages.com/DQmc9GNSnUPm9KQ8Pp8kkZt67PGVs2VMLAestF78khVBVAW/%E5%9B%BE%E7%89%87.png)\n\n24 | 用刀切开的剖面，馒头无气孔，扎实有劲麦香浓郁。\n\n![](https://steemitimages.com/DQmNvLToJB41ETt7DnsyTW1UWY5jH56DAYRBLsYoBS3hcV8/%E5%9B%BE%E7%89%87.png)",
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      "title": "忘掉其他饼吧，葱油饼在此！",
      "body": "今日带来平底锅版本的葱油酥饼，饼内N层，层次分明，外皮酥的掉渣，内里软的不行，葱香十足，你还能忍吗？快尝试一下吧！\n\n![](https://steemitimages.com/DQmQmVX58mJpjdc6yQLHY59c2p7WwWPYZsui6Myye5y5jE1/%E5%9B%BE%E7%89%87.png)\n\n·· 用 料 ··\n\n面皮：\n\n普通面粉 240g   滚水 100g   凉水 80g    \n\n植物油（无特殊气味） 20g   食盐 1g\n\n葱油酥：\n\n葱花 20g   植物油 60g   食盐 2g   普通面粉 60g\n\n ·· 做 法 ·· \n\n1 | 先做面皮部分。将“面皮部分”的面粉放到盆里，用刚刚烧开的滚水倒入，迅速搅匀，随后将“面皮部分”中剩下的所有原料都倒入混合成面团，揉到光滑、柔软、不粘手但微微发黏的状态。成功成团后，用保鲜膜盖好碗，放到一边静置30分钟。\n\n![](https://steemitimages.com/DQmSWswz43sUquYbXBfMZv5dTda3dCPfUpenJ1SJV9qrDrx/%E5%9B%BE%E7%89%87.png)\n\n2 | 再做葱油酥部分。将原料表中“葱油酥部分”的所有混合到另一个碗里，变成图中的稀糊糊状态。\n\n![](https://steemitimages.com/DQmSXoezQW5pC9Pxrgxd9JuF3zmfkHUtntamLrU4Pfx7nSx/%E5%9B%BE%E7%89%87.png)\n\n3 | 操作台上薄撒面粉（份量外）防粘，将静置好的面团压扁，用擀面棍擀成大薄片，这里就考验功底了，原则上是擀的越薄层数越多越好吃，擀好后在大薄片上薄薄地涂抹油酥，要涂匀，用硅胶刮刀涂就行。\n\n![](https://steemitimages.com/DQma3bm6hRaRBKjszNZaP1ZiWREERZKTXGBHgTvZnGTuXu4/%E5%9B%BE%E7%89%87.png)\n\n4 | 耐心地一点点卷成大卷，如图所示。\n\n![](https://steemitimages.com/DQmS3JTE3ErePXcNpAcDie18ZKUnj5WPsxhFraeEAEdAAFw/%E5%9B%BE%E7%89%87.png)\n\n5 | 我是要做长圆形的饼，所以均分成4份。\n\n![](https://steemitimages.com/DQmZtiN5aN6NCCamUVNoo9womW43Z59FbTucFRJzhWYJL2A/%E5%9B%BE%E7%89%87.png)\n\n6 | 将每份的两端切口处都收口，要收紧，因为面很软所以很好收紧滴。\n\n![](https://steemitimages.com/DQmd7UMBEyWP6z5s4yLD8hGioz8FTn3KgwtByQaFmcXkScg/%E5%9B%BE%E7%89%87.png)\n\n7 | 取1份，压扁（不要竖着压扁，那样就没层了，横着压扁）用擀面杖轻轻擀薄，不要太使劲，会把层数压坏的。厚度大约控制在0.5厘米的样纸。\n\n![](https://steemitimages.com/DQmRM2LawQHa8QU4wzdYUpYUK38e1jvsb3cx9AgmMf8AhYT/%E5%9B%BE%E7%89%87.png)\n\n8 | 平底锅中小火热锅，到一点点油，然后用厨房纸巾擦匀。\n\n![](https://steemitimages.com/DQmRQfCKnrg8dSKGXnVn8aLPnRx7LCT9UXtyoieQ4Lgn7wi/%E5%9B%BE%E7%89%87.png)\n\n9 | 将饼胚放到锅里，保持中小火开始烙饼。（这里火不要太大，太大容易皮都糊了，里面还没熟。也不要火太小，容易烤干水分，变成飞碟）\n\n![](https://steemitimages.com/DQmXWyanUayK4txUD31786wiTa6E9bHhs3tnsjjLgFQBc5s/%E5%9B%BE%E7%89%87.png)\n\n10 | 到一面微微金黄再翻面。千万别猴急，不停地翻啊翻啊翻，那样会加速烤干水分。\n\n![](https://steemitimages.com/DQmegcBpeq2h2LZutfGMGUhkYbDkATKMwx45EmPgx5Gi2bR/%E5%9B%BE%E7%89%87.png)\n\n11 | 我一般是翻面不会超过3次滴～到两面都金黄的样纸就可以出锅了，有冷却架的放到冷却架上冷却，那样会保持饼的干爽酥脆，不会被热气洇湿。\n\n![](https://steemitimages.com/DQmNpJtV5p334yT9LbgUFiPTUi1zXg4cLfVVPu1Up9D3ckZ/%E5%9B%BE%E7%89%87.png)",
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      "body": "番茄牛肉本是一道费时的大菜，今天教你一个懒人招——用肥牛卷代替牛肉，用10分钟、花10块钱，搞定一顿丰盛晚餐！\n\n![](https://steemitimages.com/DQmdumqtgVENJr9kjUuTJzjKdE5janeqA3o8DfCP4ey3TAo/%E5%9B%BE%E7%89%87.png)\n\n ·· 用 料 ··\n\n番茄（中等大小） 2个 肥牛卷 10根\n\n油 1汤匙 酱油 1汤匙\n\n葱花 姜 1小块\n\n辣椒 盐 糖 \n\n·· 做 法 ·· \n\n1 | 番茄切碎。（图里只有一个番茄，我觉得不够，另一个是后来加的。\n\n![](https://steemitimages.com/DQmdkcRpP98fRnzW9wq8TMmfUUFBSiKV5ccTPbaKAm9qDcT/%E5%9B%BE%E7%89%87.png)\n\n2 | 水里丢一块姜，把水烧开之后把肥牛卷下锅煮出血水，捞出来备用。\n\n![](https://steemitimages.com/DQmfFvEuNia1ABj5YYweABmHVmDmmK5S3tMi1E5kmfVcdwz/%E5%9B%BE%E7%89%87.png)\n\n3 | 锅里放油，把番茄放进去煸炒出水分之后放入酱油、盐和糖。\n\n![](https://steemitimages.com/DQmfFndU9bnV36oQkF6HY2axcmG1NkUgJzXE1EtMjrmaosz/%E5%9B%BE%E7%89%87.png)\n\n4 | 放进辣椒（推荐青辣椒），加100ml左右的水煮开。\n\n![](https://steemitimages.com/DQmZN7NFt8kZ3K2mUWDNniykRYG9978LYYczP7mKEy8MAG6/%E5%9B%BE%E7%89%87.png)\n\n5 | 把煮好的牛肉放进去，搅拌均匀之后撒上葱花。\n\n![](https://steemitimages.com/DQmaSoaoe5uAQaoc6YyfFHF9qmggcjyGFMUPf1RQC9T6Xyw/%E5%9B%BE%E7%89%87.png)\n\n6 | 然后就没有了！是不是很快很方便！煮牛肉—炒番茄—放牛肉拌匀，3步而已。\n\n![](https://steemitimages.com/DQmSP5rkPyytPq13SVkEU1BpoLW2T6UEQsBTGzMq4aMwdvY/%E5%9B%BE%E7%89%87.png)\n\n7 | 拿来拌饭真是安逸啊~\n\n![](https://steemitimages.com/DQmU6egrb6eNTwATrm31v1pE55wLWV1Qy93V7PCHKsjMzPK/%E5%9B%BE%E7%89%87.png)",
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