Update 老式锅包肉.md #1393
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Update 老式锅包肉.md #1393
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* 葱油鲈鱼的做法（0失败推荐） * 葱油桂鱼的做法（0失败推荐） * 修复markdown-lint error * 修改人数的描述 * 修改人数描述 * Update 葱油桂鱼.md 修改“左右”的描述 * Add files via upload 新增详细步骤照片 * Delete 1.jpg * Delete 11.jpg * Delete 9.jpg * Delete 8.jpg * Delete 7.jpg * Delete 6.jpg * Delete 5.jpg * Delete 4.jpg * Delete 3.jpg * Delete 12.jpg * Delete 2.jpg Co-authored-by: sbsheng <[email protected]> Co-authored-by: Anduin Xue <[email protected]>
Co-authored-by: caotingwei <[email protected]>
Co-authored-by: Anduin Xue <[email protected]>
换用更恰当的说法。
* Create 石凉粉(冰粉).md * Update 石凉粉(冰粉).md * Add files via upload * Delete 石凉粉(冰粉).md * Delete dishes/drink/石凉粉(冰粉) directory * 石凉粉(冰粉)制作方法 * Update 石凉粉(冰粉).md
* 增加成品照片，并改动了一些细节 按照原版操作发现，原版作者未声明其微波炉功率，导致微波炉 (1000W) 加热2分钟后，蛋水混合液仍未凝固。实际操作需要4分钟才能凝固。 加盐是为了增加每日盐及微量元素的摄入。 * Add 微波炉鸡蛋羹.jpg * Update 微波炉鸡蛋羹.md
* Delete pams.png * Add files via upload * Image update * 大标题格式错误
* 添加关于去腥手段的解释说明 * 添加蘸料去腥的方法 * 修复了一个markdown-lint提示的错误(wtf?)
* feat: 冬瓜酿肉的做法 * Update 冬瓜酿肉.md * Update 冬瓜酿肉.md * Update 冬瓜酿肉.md Co-authored-by: Anduin Xue <[email protected]>
删除重复项“植物黄油”
* 新增温泉蛋，日式牛丼 * 新增温泉蛋，日式牛丼 * 新增温泉蛋，日式牛丼 * 新增温泉蛋，日式牛丼 * 新增温泉蛋，日式牛丼 * 新增温泉蛋，日式牛丼 * 新增温泉蛋，日式牛丼 * 新增温泉蛋，日式牛丼 * 新增温泉蛋，日式牛丼 * 格式修订 * 格式修订 * 格式修订 * 格式修订 * 量词规范 * 量词规范
改正了"浓稠"的错别写法
* 广式萝卜牛腩 美味广式萝卜牛腩做法 * Update 广式萝卜牛腩.md format change * Update 广式萝卜牛腩.md 增加说明 * Update 广式萝卜牛腩.md 格式修改 * Update 广式萝卜牛腩.md * Update 广式萝卜牛腩.md * Update 广式萝卜牛腩.md 一勺改为15g * 修复和改善 修改笔误 增加微波炉注意事项细节 改善太阳蛋的“计算”部分 * 压缩图片体积 使用 cwbp -q 75 -noalpha -m 6 降低图片体积 --------- Co-authored-by: HenryChou007 <[email protected]> Co-authored-by: xbdeng <[email protected]>
* 更好的锅包肉教程 * 修正格式 * 继续调整个事 * 继续调整内容
* 提高 炒青菜 减少了添加的盐 修改食用人数 改善操作 移除关于盐的附加内容 * 提高 手工水饺 锅盖问题
* 简化老式锅包肉的文法 * Update 老式锅包肉.md * Update 老式锅包肉.md
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At @dihambo |
dihambo
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Nov 26, 2024
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| 3. **加入油和小苏打**： | ||
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| - 加入小苏打 1g 和食用油 10ml，搅拌均匀。 |
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| 3. **加入油和小苏打**： | ||
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| - 加入小苏打 1g 和食用油 10ml，搅拌均匀。 |
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这里的小苏打要加入的话，最好在面粉和淀粉是干的阶段加入
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| 1. **第一次炸制（定型）**： | ||
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| - **加热油**：锅中倒入食用油，油量以能完全浸没肉片为宜。 | ||
| - **油温控制**：加热至 150℃（五成热），油面有轻微波动，插入筷子有细小气泡冒出。 |
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| 2. **第二次炸制（炸熟）**： | ||
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| - **油温升高**：将油温升至 170℃（六成热），油面波动明显，筷子插入有大量气泡。 |
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第二次油温也差不多是六成，但是炸制的时候需要标注使用中小火甚至小火，第二步的炸制很关键，火候够不够全在这里。背后的原因在我原版里有说明，你要省略的话也行。
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| - **装盘**： | ||
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| - 将锅包肉盛入盘中，尽量铺开，避免堆叠。 |
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堆叠倒是没啥好办法避免，锅包肉炸出来都很大，堆得也比较高。相反，别让大部分的肉长时间泡在剩余的汁里反倒比较好，也就是适当的堆叠。
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| 3. **油温控制**： | ||
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| - **第一次炸制**：油温五成热，主要是定型。 |
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