加州的南瓜，也像家里吃的上海南瓜，很甜，很粉，甚至于在这个菜里，皮都粉到不需要削掉。扒掉籽后，切成一条条，一块块，随我的喜好。籽也别浪费掉，留起来，洗干净，晒干，然后到锅里炒香，很好的干果零食！
在Safeway买的五花肉，价钱不错，质量很好，先剖成两层，然后切成一块块的，加酱油，料酒，醋，甜面酱腌着，过一会儿，再撒上胡椒，撒上生粉，最后还要了点辣椒，真是湖南妹子！要上蒸锅前，拌上五香蒸肉粉，最后盖到铺满碗底的南瓜上，盖上锅盖蒸20分钟左右，就好啦！
最快的烧个菜，现成的鱼糕fish cake，这个是自己瞎翻译的，一块块，本像平常吃的香干，只是由鱼肉，豌豆，玉米等做成，切成片后，和西芹，胡萝卜一块翻炒，不过我都习惯胡萝卜先下锅，炒掉生味，然后加陈醋，调其香味，最后加其他两样，味道还不错！
典型的墨西哥风味，玉米，番茄之类，买来也是大袋和大罐的，当零食很不错，不像平常吃的薯片，不是油里炸的，算很健康拉，这个名字萨尔萨，纯是音译，据说由红番茄，绿番茄还有其他一些制成，有时间再仔细查查。
屈指一算 这满汉楼 我已经待了三年
每天挑水 劈柴 可没偷懒
端盘子 扫地 洗碗 我可勤快
师傅说我是块料儿 传授我
中国菜的精髓所在 日日苦练
夜夜苦练 基本功不曾间断
到现在 我的刀法精湛 三两肉
飞快 我已铺满一大盘 到现在
我的手劲儿实在 铁锅甩 十斤小石子在锅里翻
师傅说 能不能出师 要过他那关
他叫我炒一盘 嗄 蛋炒饭
搞什么 这会不会太太…难啦
少啰唆 师傅叫你做 你就做呗
嘿 蛋炒饭 最简单也最困难
要粒粒分开 还要沾着蛋
嘿 蛋炒饭 最简单也最困难
铁锅翻不够快 保证砸了招牌
嘿 蛋炒饭 最简单也最困难
这题目太刁难 可我手艺并非泛泛
嘿 蛋炒饭 最简单也最困难
中国五千年 火的艺术 就在这一盘
满汉楼里 高手云集 放眼中国
享誉盛名 传至我辈 精益求精
若非庖丁 无人可比
客官：小二ㄟ
小二：来ㄟ 客官要点什么
客官：你们店里有啥好吃的
小二：客官 咱们满汉楼远近驰名 什么菜都好吃
客官：好呗 那给我来一盘蛋炒饭
小二：嗄
记得朱自清先生写梅雨潭的绿，“她滑滑的明亮着，像涂了‘明油‘一般，有鸡蛋清那样软，那样嫩，令人想着所曾触过的最嫩的皮肤。”每次想到这句话，我心里软软的触感，便绕着那鸡蛋散开来...
我印象里，小的时候，长辈们用鸡蛋做各式各样的好吃的来讨小孩子的开心，养出健健康康的我们。每次到外婆家，在那老房子的厨房里，光线不大，特别在早晨的时候。裸露的白炽灯泡，幽幽的昏黄， 晨光透过窗格，还有那青烟，从塞着柴把子的灶台里飘起来，分外祥和又温暖。外婆外公姨妈们，早早起来，张罗着早饭。锅里的白米煮得咕咚咕咚的响，揭开盖来，浓稠的米浆正欢腾的冒着泡。灶台旁，放着些粗瓷碗，碗底铺着一层姜米和半块片糖。外婆挨个磕两个鸡蛋到碗里，打匀了，再从白米锅里，舀起一瓢热腾腾的米浆来，边冲边用筷子搅和碗里的蛋液。片刻间，漂亮的蛋花盈满瓷碗。连冲几碗，我们小家伙们便争上前去，个人端起一碗来喝。甜甜的米汤，软软的蛋花，还有一点姜的清香和毛毛辣，一碗下去，虽说是隆冬里，不一会儿，鼻子上也要沁出微微的汗来。
还喜欢吃的是香椿煎蛋。春天里的椿树，发出嫩芽，摘回家来，洗干净了，切碎，打上鸡蛋，撒盐搅匀。等油热了，下到锅里，鸡蛋四围被油煎得翘了起来，显出稍稍往里卷的样子，好似开在锅里的一朵黄花，漂亮极了。不多会，香椿浓郁的味道散发开来，我站在锅边，口水有点往外冒，可惜妈妈还要将它翻个身，才见好，真是等不及了。于是拿起双筷子，便在锅边开吃起来。那种味道，香而不过，不似洋葱，太冲；软硬适中，略有嚼头，不似韭菜，太嫩的，水分多，软啪啪，太老的，塞牙缝。不过，如今已吃不到椿，便是更加想念了。
再还有的，就是以前写过的红萝卜，斩细末后，煎蛋；西红柿，切成丁，炒鸡蛋。如今念及胆固醇的关系，鸡蛋总是不敢多吃，偶尔早餐，也会在不沾锅里，煎个荷包蛋，不用放油，开中偏小火，盖上锅盖，不一会儿，撒上盐花，翻个边，整个蛋便会鼓胀鼓胀的，虽说味道不是特别好，可还是很健康的。
今天早上，有时间，就做了一个木瓜玉米蛋花汤。冲洗干净的罐头玉米，加上切好的木瓜片，一起放到沸腾的水里，开大火，再煮滚，将打好的一个鸡蛋沿着小汤锅边倒了一圈，再用筷子拨散，就可以关火了。木瓜又软又甜，橙红，煮熟了四边带着点通透的的亮泽；蛋花浮在上面，蓬蓬的形状很可爱；玉米粒，大多沉在锅底，可以垫饱我的胃了。
一个鸡蛋，椭圆；打开来，浑圆；做出健康的好味道，是我的心愿。
在99美分店里发现了便宜的大茄子，两个一盒，才99分，大约两磅了。墨西哥产的，不知道和中国茄子味道相差几何。
暂且不管，反正已经是很便宜的价钱了，而且个大，新鲜， 拿回家来， 再怎么个味道，我也要把它弄成好吃的。
Quote from "闲话山西人"----- 广东人把Potato分到“薯”类，起名叫作“马铃薯”；南京人把Potato分到“芋”类，起名叫作“洋山芋”；北京人把Potato分到“豆”类，起名叫作“土豆”；而山西人又把Potato分到“蛋”类，给Potato起个爱称叫“山药蛋”。
土豆切丝，泡盐水，去淀粉，捞起，晾干。
葱切丝，头做锅底。怕辣的人备甜红椒丝，两湖，四川，贵州一带，就备点干红辣椒丝和花椒，
锅里油温中等，下花椒炸出香味，然后捞起撇掉，再爆香干红椒丝和葱头，推到锅边，下土豆丝，开大火，加白醋翻炒，约摸几分钟，下甜红椒，不怕辣的就免了，撒盐，尝味，断生，又脆又爽滑的刚好，出锅前洒上葱丝，拌匀，就成了。
不要放味精，我最讨厌的调味品。
This recipe is very Chinese; However, the potato is an imported vegetable to Chinese people.
Dating back to the middle of Qin Dynasty, potato was fitted into Chinese cuisine but no nice name had been given yet. “Tu dou” which is a common name usually in the northern China, could be translated into "Peas in the soil", if word by word. Other names includes "Ma ling Shu"(By its category), "Yang Shan Yu"(By both category and foreign origin) and "Shan Yao dan "(By its shape).
Unlike the Western Cuisine. Chinese chefs pay much attention to the skill of using knives. In this potato recipe, potatoes should first be peeled, then sliced and shredded. Never use a grater or food processor as you deal with it! Only by using your hand could the potato be shredded as narrowly as possible. In Chinese, "shred" share the same character as in "pieces of hair". Just imagine that, you will be amazed.
After you shred the potato, put them in a bowl and immense with running water for at least 10 minutes. Add in some salt in the water first if possible. Soaking is a very crucial step to make the potato tastes crispy and silky. Since starch was washed away, you could figure out the calorie of this dish could be largely reduced. Isn't that wonderful？
During the soaking time, you could cut the green onion and red pepper into shreds also. Replace sweet red pepper with dried red chili if you like the spicy taste. Remember the green onion's white head should be separated from the green ends. the head is wonderful to give potato shred flavors.
After the potato shreds having been dried, you could move on to the pan for cooking. In the U.S., it is almost impossible for Chinese to use a traditional Chinese Wok for all the stoves are flat. Well, just go ahead to use your pan, but not too low-brimmed though.
Heat oil in the pan, fry a small cup of Zanthoxylum (A very special Sichuan Cuisine condiment. Skip this if you can't bear its spicy flavor.) at medium temperature. For a few seconds, it's special spicy flavor will come out. Then, take them out and fry the red chili and green onion head together for 15 seconds also. All these makes a nice base flavor for the potato.
Now turn the heat to high, and pour all the potato shreds in and stir . Then, 10 drops also Vinegar (add more if you like the sour flavor) should be added in immediately to flavor the potato. For another 2-3 minutes, you could put in salt, green onion ends or sweet red pepper to make the dish colorful and tasty.
Last step, find a nice plate to finish this traditional and popular Chinese potato recipe.
I bought the white corn in a 99 cents store and the cranberry in Costco to feed my mouth in the afternoon.
I never know the popcorn could be so easily popped at home. I bought a lot form the vendors when in college at China.
Watching food network built up my memory for this popcorn recipe.
Heat oil, just a little bit in a pan , then add white corns in but not too much. Just a handful of them pops out a big bag popcorn. Cover the pan immediately and hear the dancing sound of the nice corns. From time to time, you could uncover the pan for a narrow gap from one side to let go the steam. Within 1-2 minutes also, popping sound ceases and it's time for you to flavor the popcorns. add salt first, mix well. Then if the temperature gets down, add in honey or cheese pieces if you like. Mix well also. I like honey best. Nutritional and rich taste. Cheese always make me sick.
I prepared a hot pink plate to match the cranberry.
What a wonderful snack!
