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    November 11

    家乡的味道

    怀念姥爷常做的粉蒸肉,肥而不腻. 我就负责弄原料,让大厨来做. 男人一旦会做菜,比女人有天赋.

    从小到大吃的粉蒸肉都是红色的米粉,不过老公说湖南的是米黄色.


    家里有红枣,老公就选了这种做法:





    出蒸笼的原始状态,底层是红枣. 有土豆.


    倒过来,加几片葱


    味道还好,可口感不能算成功,问题出在我这个采购身上:法国超市里偏寻不着肥瘦相间的五花肉,猪肉都偏瘦.  姥爷说一定要用肥肉多多的五花肉切片,铺在红薯上(忘买了),蒸够时间让下面的料吸油汁.

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