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1/27/2008 古法秘制: 雪碧鸡腿昨日, 于CGU与闫兄, 陈兄煮酒论英雄. 兴高采烈之际, 突觉腹中空虚, 遂四处寻觅饱腹之物. 吾曰: 何不一试可乐鸡腿, 此法中西合璧, 网络间广为流传, 变法之多, 已不可一一道来. 众人欣喜, 惜寻遍冰柜未见可乐芳踪, 感慨成事在天. 然天无绝人之路, 吾突发奇想, 可乐乃蛮夷之物, 蛮夷好胖, 尚有百事, 雪碧, 7-up等众多甜且不实物, 何不以雪碧代可乐? 吾之可乐鸡腿, 已使得出神入化, 达炉火纯青. 区区一雪碧, 能阻我九重天之神功? 遂以古法秘制酱汁, 熬出雪碧鸡腿, 众人尝之, 无不欣喜若狂. 独乐乐, 不如众乐乐, 吾将次古法与众看官共享, 高与不高, 请各位自行定夺.
材料: 葱(切段), 蒜(切片), 姜(切片), 鸡腿(若干, 切小, 或在上横刀若干次), 李锦记烧烤酱(若干汤匙), 油, 糖(少许), 生粉(一汤匙), 雪碧(diet亦可), 酱油, 老抽.
步骤:
1. 热锅, 下油, 待滚, 下葱蒜姜, 爆炒, 加烧烤酱, 再爆炒.
2. 割好鸡腿, 下鸡腿, 继续爆炒几分钟
3. 加雪碧, 酱油, 糖, 之鸡腿的一般, 盖上盖子, 焖至雪碧滚
4. 再加老抽, 些许雪碧, 继续焖
5. 大约20分钟后, 加如生粉收汁. 若颜色不够金黄, 加入些许老抽.
6. 起锅.
便可大口喝酒大口吃肉.
暂且无相片, 因都已穿肠过.
若内功不深, 请勿模仿. 1/3/2008 Happy 2008I have went to disneyland on new year's eve and wanted to check out the countdown and fireworks with my friends. however due to high winds, the fireworks were cancelled, we could only do the countdown; and what was more interesting is that the countdown started one minute earlier, because the ESPN zone was re-broadcasting the countdown in NYC a minute earlier. I went there with my cousin, jingyang, david, karen, karen's friends and cousins, and hera. it was somehow fun and exciting. the number of people who went there is less than last year. we went home early, and played majiang for the whole night, and went to check out the 119th annual tournament of rose. tons of new rose floats and this time beijing has one float in the parade. a good beginning of 2008. |
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