謝謝蚊子一直以來的熱心和耐心。：））
請別上導讀了，沒什麼技術含量

梅菜扣肉是學文學城的山菊花的方子，
http://blog.wenxuecity.com/blogview.php?date=200704&postID=43311
菜用的是紹興乾菜筍。



豉椒鳳爪。按照蚊子的做法做的。可惜我做的太淡了



烤杏仁。 蛋白打發加糖烤的。yummy.


烤杏仁 3 to 3 and ½ cups of nuts (walnuts, almond, pecan, 1 lb bag of pine nuts, etc.) 1 egg white ½ to ¾ cup of sugar or brown sugar Steps: 1. beat egg white until it becomes fluffy (not for too long); 2. mix the nuts in the egg white until all the nuts get coated with egg white; 3. mix in sugar until all the nuts (they are wet with egg white) are coated with sugar 4. spread the nuts on cookie sheet (no overlapping!) 5. bake at 320F or 325F (depending on your oven) for 20 to 25 mins. (depending if you like the nuts well cooked) 6. cool then put in air tight container. Enjoy!