Restaurant-Style Buffalo Chicken Wings

Ingredients
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
Directions
1.Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2.In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3.Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

脆皮肉夹馍

http://web.wenxuecity.com/BBSView.php?SubID=cooking&MsgID=869577

滇菜经典: 营养滋补,培养正气的汽锅鸡

http://blog.wenxuecity.com/blogview.php?date=200910&postID=36546

Tomato Meat Sauce

Ingredients
2 pounds lean ground beef
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/8 cup vegetable oil
1/4 cup diced onions
1 (29-ounce) can tomato puree
2 (12-ounce) cans tomato paste
1 (15-ounce) can crushed tomatoes
1 tablespoon beef base
1 tablespoon chicken base
1/2 cup grated Parmesan
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon chopped parsley leaves
Directions
Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.

Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in this water. Add this water and base mixture to saucepan. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally.

Serve over your favorite pasta -- enjoy!!!!

鱼香脆皮石斑

　　石斑鱼2磅多点，家里没有那么大的锅，只好把尾巴切下来。
在鱼的两侧各切5刀，每一刀都是先立刀再平片，抹点酒和盐，腌会儿。
　　烧油，准备一会儿炸。
　　准备：1 辣椒酱 50克（有泡椒最好，我没有） 小辣椒干10个泡热水软后切小丁。
　　 2 蒜末 30克 ，姜末 30克 葱2根切小丁
　　　调料：一个碗里面放白糖40克， 盐1.5克，酱油15克，醋20克，鸡精1小勺，料酒20克，和一点淀粉加上几勺冷水搅匀待用。家里没有称的大约估计着按比例放料吧，记得盐一定不要多放，因为辣椒酱一般都是咸的了。
　　拿个大点的塑料袋把鱼放进去，舀几勺淀粉（生粉）进去，捏着口抖塑料袋，直到淀粉均匀的挂在鱼身上。放入油锅炸成色泽金黄，捞出来放盘子里。
　　锅里放油下１炒出红色之后放２炒香，然后把前面调好的调料搅匀下锅，等汁收弄的时候加一点香油，直接倒在鱼身上。最后撒点香菜。有泡椒的切成丝也撒点。
　

蒸鱼速成大法

.鱼身上斜切数刀，抹少许盐，码上姜丝，丢那不管，腌数分钟
2.烧开一锅水，放鱼，开蒸，注意，务必先烧开水再放鱼，这样肉才香嫩
3.高火蒸3分钟后，开锅，把鱼汤倒掉。这道工序和猪肉放开水抄下去血水腥味作用相
似，懒人或者对鱼腥味抵抗力强者可跳过。
4.高火继续蒸3～5分钟，取决于鱼大小，比如今天lint老大送我的小石斑，3分钟足以
5.关火闷3～5分钟，同样取决于鱼大小
6.出锅，撒上葱花，倒点生抽，注意，务必放生抽，而不是老抽，个人推荐李锦记的鲜味生抽，（发完这贴偶找李锦记要广告费去,hoho）
7，爆一锅热油，油略冒烟后浇在鱼身上，但闻“滋”一声，大功告成

诀窍两点，一是烧开水后放鱼，二是出锅后浇热油

蒜

一次剥很多蒜，用搅拌机剁烂，放进塑料袋，拍平，挤出里面的空气，封口，放入冷冻室，每次要用时只需取出你需要的量就行了。方便，原汁原味，冰箱里也没有蒜味。