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{ "sample": { "is_sample": "TRUE", "limit_total": 400 }, "api": { "title": "各种菜品,菜系的菜谱大全", "desc": "炒菜菜谱大全、炖菜菜谱大全、蒸菜菜谱大全、川菜菜谱大全、湘菜菜谱大全、粤菜菜谱大全、素菜菜谱大全、凉菜菜谱大全、孕妇菜谱大全、微波炉菜谱大全、减肥菜谱大全等各种家常菜谱大全的做法", "point": { "title": "By Table", "desc": "Each API function returns data from a specific database table. " } }, "input": { "url": false, "get": false, "post": false }, "links": { "up": { "href": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/caipu_daquan_4/by_table/" }, "home": { "href": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/caipu_daquan_4/by_table/buzhou/?app=html-json&manifest=row" }, "prev": { "href": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/caipu_daquan_4/by_table/buzhou/?app=html-json&manifest=row" }, "next": { "href": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/caipu_daquan_4/by_table/buzhou/3/?app=html-json&manifest=row" } }, "meta": { "query": { "page": 2, "limit": 100, "limit_total": 400, "time": 0.000859999999999999978871068062602489590062759816646575927734375 }, "stats": { "raw_rows": 100, "rows": 100, "rows_total": 156164, "pages_total": 1562 }, "struct": { "stem": { "0": "buzhou" }, "leaf": "buzhou.id", "leaf_stem": {}, "leaf_stem_leaf": null } }, "output": { "rows": { "101": { "buzhou.id": 101, "buzhou.ts": "2018-11-01 21:05:01", "buzhou.value": "将泡好的茄子捞出沥水用厨房纸吸净表层水份。" }, "102": { "buzhou.id": 102, "buzhou.ts": "2018-11-01 21:05:01", "buzhou.value": "锅中油烧热,加入茄子炸。" }, "103": { "buzhou.id": 103, "buzhou.ts": "2018-11-01 21:05:01", "buzhou.value": "炸至茄子略软捞出。" }, "104": { "buzhou.id": 104, "buzhou.ts": "2018-11-01 21:05:01", "buzhou.value": "将锅中的油再次烧热后,将茄子入油锅复炸一次。" }, "105": { "buzhou.id": 105, "buzhou.ts": "2018-11-01 21:05:01", "buzhou.value": "将炸茄子的油全部倒出,只留一点点油,放葱姜蒜炒香。" }, "106": { "buzhou.id": 106, "buzhou.ts": "2018-11-01 21:05:01", "buzhou.value": "加入调好的碗汁大火烧开。" }, "107": { "buzhou.id": 107, "buzhou.ts": "2018-11-01 21:05:01", "buzhou.value": "将炸好的茄子放入汤汁中快速翻炒。" }, "108": { "buzhou.id": 108, "buzhou.ts": "2018-11-01 21:05:01", "buzhou.value": "炒至汤汁略尽,到自已喜欢的程度,加入水淀粉收汁关火即可。" }, "109": { "buzhou.id": 109, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "所有材料准备好。" }, "110": { "buzhou.id": 110, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "鲤鱼去鳞、鳃和内脏,清洗干净。" }, "111": { "buzhou.id": 111, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "鱼身两侧每隔2厘米切一刀至鱼骨,然后顺骨向前切1厘米,使鱼肉翻起。" }, "112": { "buzhou.id": 112, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "先用白酒涂抹在鱼身上,再用1/2茶匙的盐和1/4茶匙的胡椒粉拌匀后涂抹在鱼肉上,内外都要抹匀,腌制10分钟。" }, "113": { "buzhou.id": 113, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "干淀粉放入碗中加入适量的水调成淀粉糊。" }, "114": { "buzhou.id": 114, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "把淀粉糊充分搅匀后淋在鱼身上,用手抹匀。" }, "115": { "buzhou.id": 115, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "葱姜蒜切小粒。" }, "116": { "buzhou.id": 116, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "锅内放入足量的油,油烧至7成热左右。" }, "117": { "buzhou.id": 117, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "手提着鱼尾在锅上面,用勺在鱼身上浇淋热油,使打好花刀的鱼肉外翻定型。" }, "118": { "buzhou.id": 118, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "然后把鱼顺锅边划入油锅内,边炸边向鱼身上浇热油,中火炸至鱼皮变酥。" }, "119": { "buzhou.id": 119, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "捞出炸好的鲤鱼放入鱼盘中。" }, "120": { "buzhou.id": 120, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "锅内留底油,爆香葱姜蒜粒。" }, "121": { "buzhou.id": 121, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "再放入番茄酱略炒。" }, "122": { "buzhou.id": 122, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "锅内加入适量的水,再放入剩余的盐、胡椒粉和白糖、陈醋、味精大火烧开。" }, "123": { "buzhou.id": 123, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "淋入适量水淀粉炒匀。" }, "124": { "buzhou.id": 124, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "再放入1汤匙的熟油。" }, "125": { "buzhou.id": 125, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "直到锅内芡汁明亮均匀。" }, "126": { "buzhou.id": 126, "buzhou.ts": "2018-11-01 21:05:04", "buzhou.value": "把芡汁浇到炸好的鲤鱼上面即可。" }, "127": { "buzhou.id": 127, "buzhou.ts": "2018-11-01 21:05:07", "buzhou.value": "准备好苦瓜、水发香菇、鸡蛋、洋葱、蒜。" }, "128": { "buzhou.id": 128, "buzhou.ts": "2018-11-01 21:05:07", "buzhou.value": "苦瓜洗净、去瓤切片;香菇切片;蒜、洋葱切丝备用。" }, "129": { "buzhou.id": 129, "buzhou.ts": "2018-11-01 21:05:07", "buzhou.value": "鸡蛋打散,加盐拌好。" }, "130": { "buzhou.id": 130, "buzhou.ts": "2018-11-01 21:05:07", "buzhou.value": "锅中油热,下鸡蛋滑散,盛起备用。" }, "131": { "buzhou.id": 131, "buzhou.ts": "2018-11-01 21:05:07", "buzhou.value": "锅中余油爆香洋葱、蒜。" }, "132": { "buzhou.id": 132, "buzhou.ts": "2018-11-01 21:05:07", "buzhou.value": "倒入苦瓜翻炒。" }, "133": { "buzhou.id": 133, "buzhou.ts": "2018-11-01 21:05:07", "buzhou.value": "加入香菇,加盐,炒匀。" }, "134": { "buzhou.id": 134, "buzhou.ts": "2018-11-01 21:05:07", "buzhou.value": "倒入鸡蛋,加胡椒炒匀。" }, "135": { "buzhou.id": 135, "buzhou.ts": "2018-11-01 21:05:07", "buzhou.value": "调好味盛入盘中。" }, "136": { "buzhou.id": 136, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "排骨切成小段,浸泡并洗去血水。" }, "137": { "buzhou.id": 137, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "锅中放少量油,入排骨。" }, "138": { "buzhou.id": 138, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "炒至排骨变白。" }, "139": { "buzhou.id": 139, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "加入一勺料酒,两勺醋、三勺糖,四勺酱油,五勺水,材料与排骨齐平就可。" }, "140": { "buzhou.id": 140, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "大火煮开,转达中小火慢煮,约30分钟至汤汁收尽即可。" }, "141": { "buzhou.id": 141, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "首先将南瓜去皮、去瓤,切块,置于蒸钵上。" }, "142": { "buzhou.id": 142, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "锅入清水,放上蒸架,将南瓜置于蒸架上,隔水蒸十分钟,即可出锅。" }, "143": { "buzhou.id": 143, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "接着将南瓜,用勺子压碎,加入两勺白糖、一百克面粉、二百五十克糯米粉,搅拌均匀,揉成团。" }, "144": { "buzhou.id": 144, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "准备好一个盘子,盘底抹上食用油,然后将南瓜团搓成两厘米左右大的南瓜丸子。" }, "145": { "buzhou.id": 145, "buzhou.ts": "2018-11-01 21:05:10", "buzhou.value": "锅中准备半锅油,烧至六成热,将南瓜丸子逐个下锅,炸至丸子金黄、焦脆后捞出,摆盘,就大功告成了!" }, "146": { "buzhou.id": 146, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "原料图。" }, "147": { "buzhou.id": 147, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "配料图。" }, "149": { "buzhou.id": 149, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "锅里放水和花椒煮开。" }, "150": { "buzhou.id": 150, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "放入排骨大火煮开。" }, "151": { "buzhou.id": 151, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "排骨捞出洗净沥干水备用。" }, "152": { "buzhou.id": 152, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "锅里放油,小火炒葱姜八角。" }, "153": { "buzhou.id": 153, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "倒入排骨炒到微黄。放入干辣椒,继续煸炒排骨边缘焦黄。" }, "154": { "buzhou.id": 154, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "沿着锅边倒入料酒。煸炒几下沿着锅边倒入生抽老抽,放入五香粉。" }, "155": { "buzhou.id": 155, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "兑水淹没排骨,大火烧开。" }, "156": { "buzhou.id": 156, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "转小火炖30-50分钟。调入盐。" }, "157": { "buzhou.id": 157, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "大火收汁到粘稠,出锅调入鸡精即可。" }, "158": { "buzhou.id": 158, "buzhou.ts": "2018-11-01 21:05:14", "buzhou.value": "成品图。" }, "159": { "buzhou.id": 159, "buzhou.ts": "2018-11-01 21:05:19", "buzhou.value": "所有原料准备好,清洗干净。" }, "160": { "buzhou.id": 160, "buzhou.ts": "2018-11-01 21:05:19", "buzhou.value": "土豆丝去皮切成丝,用清水洗净表面的淀粉,再浸泡5分钟。" }, "161": { "buzhou.id": 161, "buzhou.ts": "2018-11-01 21:05:19", "buzhou.value": "葱蒜切片,干辣椒斜切成段,香菜梗切段。" }, "162": { "buzhou.id": 162, "buzhou.ts": "2018-11-01 21:05:19", "buzhou.value": "起油锅,油温升至4成热时放入干辣椒、葱蒜片爆香。" }, "163": { "buzhou.id": 163, "buzhou.ts": "2018-11-01 21:05:19", "buzhou.value": "放入土豆丝。" }, "164": { "buzhou.id": 164, "buzhou.ts": "2018-11-01 21:05:19", "buzhou.value": "加入盐。" }, "165": { "buzhou.id": 165, "buzhou.ts": "2018-11-01 21:05:19", "buzhou.value": "再加入陈醋。" }, "166": { "buzhou.id": 166, "buzhou.ts": "2018-11-01 21:05:19", "buzhou.value": "开大火快速翻炒,直至土豆丝8成熟关火,放入香菜段和味精快速炒匀出锅。" }, "167": { "buzhou.id": 167, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "按照食材与调料准备好菜品所需主料及辅料;" }, "168": { "buzhou.id": 168, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "鲜虾洗净、剪去虾须,用牙签插入背部中段;" }, "169": { "buzhou.id": 169, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "轻轻剔除虾线,再次用清水冲净;" }, "170": { "buzhou.id": 170, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "葱切段,取一半姜切片;" }, "171": { "buzhou.id": 171, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "锅中加入适量的清水,放入葱姜;" }, "172": { "buzhou.id": 172, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "再撒入八角和花椒;" }, "173": { "buzhou.id": 173, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "最后加入适量料酒,大火煮开;" }, "174": { "buzhou.id": 174, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "倒入鲜虾,转中火煮2分钟;" }, "175": { "buzhou.id": 175, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "加入适量盐,继续煮3分钟;" }, "176": { "buzhou.id": 176, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "加锅盖焖10分钟,让虾彻底入味;" }, "177": { "buzhou.id": 177, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "焖虾的过程中,制作姜醋,剩余的姜切末,放入碗中;" }, "178": { "buzhou.id": 178, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "根据个人口味加入适量醋;" }, "179": { "buzhou.id": 179, "buzhou.ts": "2018-11-01 21:05:23", "buzhou.value": "充分搅匀,做为姜醋汁,吃虾时蘸食。" }, "180": { "buzhou.id": 180, "buzhou.ts": "2018-11-01 21:05:26", "buzhou.value": "带皮五花肉冷水下锅加入葱段、姜片花椒7、8粒,黄酒适量煮开" }, "181": { "buzhou.id": 181, "buzhou.ts": "2018-11-01 21:05:26", "buzhou.value": "撇净浮沫,煮至八成熟,取出自然冷却。" }, "182": { "buzhou.id": 182, "buzhou.ts": "2018-11-01 21:05:26", "buzhou.value": "将肉切成薄片,姜、蒜切片,葱切成斜段" }, "183": { "buzhou.id": 183, "buzhou.ts": "2018-11-01 21:05:26", "buzhou.value": "将青蒜的白色部分先用刀拍一下,然后全部斜切成段备用" }, "184": { "buzhou.id": 184, "buzhou.ts": "2018-11-01 21:05:26", "buzhou.value": "炒锅上火,加很少的油煸香辣椒、花椒及葱姜蒜" }, "185": { "buzhou.id": 185, "buzhou.ts": "2018-11-01 21:05:26", "buzhou.value": "下入肉片煸炒,至肉片颜色变透明,边缘略微卷起" }, "186": { "buzhou.id": 186, "buzhou.ts": "2018-11-01 21:05:26", "buzhou.value": "将肉拨到锅一边,下入郫县豆瓣酱(可以先剁细)炒出红油" }, "187": { "buzhou.id": 187, "buzhou.ts": "2018-11-01 21:05:26", "buzhou.value": "适当的加入少许酱油或甜面酱调色,与肉片一起翻炒均匀" }, "188": { "buzhou.id": 188, "buzhou.ts": "2018-11-01 21:05:26", "buzhou.value": "下入青蒜,点少许料酒,糖调好味道即可出锅。" }, "189": { "buzhou.id": 189, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "锅内放入适量清水" }, "190": { "buzhou.id": 190, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "放入少量油,混合" }, "191": { "buzhou.id": 191, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "放入冰糖 (水:油:糖=2:1:6)" }, "192": { "buzhou.id": 192, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "中火煮制,不断旋转搅拌" }, "193": { "buzhou.id": 193, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "冰糖已经融合,开始冒大的糖泡" }, "194": { "buzhou.id": 194, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "再继续搅拌一会会发现大的糖泡比细密均匀的小糖泡代替" }, "195": { "buzhou.id": 195, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "糖稀颜色开始变深质地变稠,呈浅麦芽糖色,用筷子蘸一点,等待一会再把筷子打开,能拉成糖丝" }, "196": { "buzhou.id": 196, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "此时离火再继续搅拌,接着锅内的余温,糖色会渐变成焦糖色,即可盛出备用。如果嫌太浓稠,可以适量加一些热水稀释" }, "197": { "buzhou.id": 197, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "炒糖色是制作毛氏红烧肉的一大关键,糖色出来的好不好直接决定了红烧肉的成品色泽,这是再好的红烧酱油所无法替代的。" }, "198": { "buzhou.id": 198, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "准备肥瘦相间的五花腩肉,洗净,沥干水分" }, "199": { "buzhou.id": 199, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "置一锅冷水,入葱结、姜片、少许料酒,放入五花腩肉,肉皮朝上,水开后撇去浮沫,转中火煮15分钟" }, "200": { "buzhou.id": 200, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "五花肉煮到能轻松扎透即可捞出,快速过凉,捞出沥干水分,切成3x3cm的大块" }, "201": { "buzhou.id": 201, "buzhou.ts": "2018-11-01 21:05:29", "buzhou.value": "热锅,倒入油(稍多),烧至七成热" } } } }