peggy's 彩虹屋

                                            我的做法:1.中卷汆燙後冰鎮切小管狀備用

                                                              2.洋葱切絲(先泡冷水一天去辛辣味),蕃茄切4等份,香菜切末

                                                              3.製醬汁,加入蒜泥.辣椒.蠔油,魚露.檸檬汁.糖.香油.醋少許

                                                                  加入香菜末

                                                              4.所有材料加入醬汁拌勻

                                                    我的做法:1.爆香薑片,蒜片.花椒.加入鷄翅炒至肉質變色加入醬油,米酒

                                                                     2.翻炒至香味出來後加入熱開水.八角續滾,醬油.水少量陸續添加

                                                                        至適當鹹度加冰糖

                                                                     3,移至電鍋外加一杯水蒸

豆瓣鱒魚

                                               我的做法:1.鱒魚切塊,薑切片.葱切段

                                                                2.油爆香薑片.葱白後加入豆瓣醬,少許醬油.米酒.,魚同燒至入味後

                                                                     加糖,葱綠即起鍋