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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. 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"image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤1", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "7": { "caipu_image.id": 7, "caipu_image.ts": "2018-11-04 21:21:11", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "9f9d72351596b7f8e611ab1cecbcb47ca4d825ea", "caipu_image.size": 66265, "caipu_image.path": "/9f/9d/72/35/9f9d72351596b7f8e611ab1cecbcb47ca4d825ea.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 7, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤2", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "8": { "caipu_image.id": 8, "caipu_image.ts": "2018-11-04 21:21:13", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "cc71aea1030db5b856455949836ddc793b47ff39", "caipu_image.size": 44145, "caipu_image.path": 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"caipu_image.size": 59608, "caipu_image.path": "/57/4e/db/4e/574edb4e78aaa5be84b0291647d0f90267638e1c.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 9, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤4", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "10": { "caipu_image.id": 10, "caipu_image.ts": "2018-11-04 21:21:13", "caipu_image.source_content_type": "image/jpeg", 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"caipu_image.id": 12, "caipu_image.ts": "2018-11-04 21:21:17", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "302ce994a4efa16c4b5d855966b6b951c2fc9caa", "caipu_image.size": 57218, "caipu_image.path": "/30/2c/e9/94/302ce994a4efa16c4b5d855966b6b951c2fc9caa.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 12, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤7", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "13": { "caipu_image.id": 13, "caipu_image.ts": "2018-11-04 21:21:20", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "8f4efc1f9f98f9873acbd6479d4ce9057a5c18d7", "caipu_image.size": 54978, "caipu_image.path": "/8f/4e/fc/1f/8f4efc1f9f98f9873acbd6479d4ce9057a5c18d7.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 13, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤8", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "14": { "caipu_image.id": 14, "caipu_image.ts": "2018-11-04 21:21:22", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "9d8e241a0e31b6f828177e5f2b2507fadd67dc71", "caipu_image.size": 34203, "caipu_image.path": "/9d/8e/24/1a/9d8e241a0e31b6f828177e5f2b2507fadd67dc71.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 14, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤9", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "15": { "caipu_image.id": 15, "caipu_image.ts": "2018-11-04 21:21:27", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "6a0bb9168869bef739a91ea1b6b17c0352ddd5c3", "caipu_image.size": 52174, "caipu_image.path": "/6a/0b/b9/16/6a0bb9168869bef739a91ea1b6b17c0352ddd5c3.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 15, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤10", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "16": { "caipu_image.id": 16, "caipu_image.ts": "2018-11-04 21:21:31", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "8baf8aad3b9d199796c8ce44f86486596be4e316", "caipu_image.size": 61756, "caipu_image.path": "/8b/af/8a/ad/8baf8aad3b9d199796c8ce44f86486596be4e316.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 16, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤11", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", 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2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "26": { "caipu_image.id": 26, "caipu_image.ts": "2018-11-04 21:21:53", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "67b216ce36acea45730d49b7c884961a371d3e65", "caipu_image.size": 35113, "caipu_image.path": "/67/b2/16/ce/67b216ce36acea45730d49b7c884961a371d3e65.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 26, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤21", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "27": { "caipu_image.id": 27, "caipu_image.ts": "2018-11-04 21:21:55", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "0b790eb6d888300c1d469b673d472dd6e0ee127a", "caipu_image.size": 80362, "caipu_image.path": "/0b/79/0e/b6/0b790eb6d888300c1d469b673d472dd6e0ee127a.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 27, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤22", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "28": { "caipu_image.id": 28, "caipu_image.ts": "2018-11-04 21:21:56", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "01f1d5e39b07093a0bdf36f815f6d96a2ea84927", "caipu_image.size": 68254, "caipu_image.path": "/01/f1/d5/e3/01f1d5e39b07093a0bdf36f815f6d96a2ea84927.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 28, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤23", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "29": { "caipu_image.id": 29, "caipu_image.ts": "2018-11-04 21:21:57", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "7591fd1df62973ea5b0e53c35351dc3a33404a73", "caipu_image.size": 89461, "caipu_image.path": "/75/91/fd/1d/7591fd1df62973ea5b0e53c35351dc3a33404a73.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 29, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤24", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "30": { "caipu_image.id": 30, "caipu_image.ts": "2018-11-04 21:22:00", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "3c0f5bdaeb1087ea9f46c49ebd27cb46797f79ae", "caipu_image.size": 63574, "caipu_image.path": "/3c/0f/5b/da/3c0f5bdaeb1087ea9f46c49ebd27cb46797f79ae.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 30, "image.ts": "2018-11-01 21:04:46", "image.alt": "水煮鱼的做法步骤25", "caipu.id": 2, "caipu.ts": "2018-11-01 21:04:46", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 6527487, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "30分钟-1小时", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 121543, "caipu.shiwu_jianjie": "水煮鱼是我最爱食的菜之一,也爱做,翻看我的菜谱,这道菜,我竟然没有发上来过,看来,越是熟悉的东西,越是被忽略,这话一点不假啊。 参加这一季的比赛,本来要利用家中现有的材料来制作的,两条墨鱼已经泡发两天了,临到制作的时候,改变了主意,我个人是非常认真的对待比赛的,所以,在参赛菜品上,一直到昨天,还没拿定主意,直到今天早晨临时决定,就拣自己最熟悉和最家常的菜来制作,这样,也利于菜谱的广泛利用性。 菜肴制作完毕后,端到搭建的工作台上开始拍照,老实说,我自己被深深的诱惑了一把,那娇艳的红色和扑鼻而来的熟悉的气息,", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "31": { "caipu_image.id": 31, "caipu_image.ts": "2018-11-04 21:22:03", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "89ee4dde94b74194e60f58f8e24263070b31bf70", "caipu_image.size": 42407, "caipu_image.path": "/89/ee/4d/de/89ee4dde94b74194e60f58f8e24263070b31bf70.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 31, "image.ts": "2018-11-01 21:04:48", "image.alt": "农家小炒肉的做法步骤1", "caipu.id": 3, "caipu.ts": "2018-11-01 21:04:48", "caipu.title": "农家小炒肉", "caipu.liulan_cishu": 3455646, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 58032, "caipu.shiwu_jianjie": "对于冠有“农家”两个字的菜,在我认为,关键就是突出原汁原味的乡土气息,所以,重点不在刀工与形状,而在于主配料的齐全。农家小炒肉,说白了其实就是精华版的尖椒炒肉,但姜、蒜、辣椒不能省,正是由于多种配料的加入,才令爆香的味道十分惹人。", "caipu.xiaotieshi": "1. 五花肉尽量切薄片,不仅易熟,口感也更好; 2. 尖椒最好不要省略,否则会失去此菜的风味; 3. 剁椒的用量可根据自己的口味调节; 4. 剁椒、生抽中都含有盐分,无需另外加盐。" }, "32": { "caipu_image.id": 32, "caipu_image.ts": "2018-11-04 21:22:06", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "97d9523cfbc542d6cf7fdc6d995f11b34d085569", "caipu_image.size": 41652, "caipu_image.path": "/97/d9/52/3c/97d9523cfbc542d6cf7fdc6d995f11b34d085569.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 32, "image.ts": "2018-11-01 21:04:48", "image.alt": "农家小炒肉的做法步骤2", "caipu.id": 3, "caipu.ts": "2018-11-01 21:04:48", "caipu.title": "农家小炒肉", "caipu.liulan_cishu": 3455646, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 58032, "caipu.shiwu_jianjie": "对于冠有“农家”两个字的菜,在我认为,关键就是突出原汁原味的乡土气息,所以,重点不在刀工与形状,而在于主配料的齐全。农家小炒肉,说白了其实就是精华版的尖椒炒肉,但姜、蒜、辣椒不能省,正是由于多种配料的加入,才令爆香的味道十分惹人。", "caipu.xiaotieshi": "1. 五花肉尽量切薄片,不仅易熟,口感也更好; 2. 尖椒最好不要省略,否则会失去此菜的风味; 3. 剁椒的用量可根据自己的口味调节; 4. 剁椒、生抽中都含有盐分,无需另外加盐。" }, "33": { "caipu_image.id": 33, "caipu_image.ts": "2018-11-04 21:22:11", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "9d7736dc5a56bbb2c43cde3c23e7c00edf8b20c6", "caipu_image.size": 43885, "caipu_image.path": "/9d/77/36/dc/9d7736dc5a56bbb2c43cde3c23e7c00edf8b20c6.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 33, "image.ts": "2018-11-01 21:04:48", "image.alt": "农家小炒肉的做法步骤3", "caipu.id": 3, "caipu.ts": "2018-11-01 21:04:48", "caipu.title": "农家小炒肉", "caipu.liulan_cishu": 3455646, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 58032, "caipu.shiwu_jianjie": "对于冠有“农家”两个字的菜,在我认为,关键就是突出原汁原味的乡土气息,所以,重点不在刀工与形状,而在于主配料的齐全。农家小炒肉,说白了其实就是精华版的尖椒炒肉,但姜、蒜、辣椒不能省,正是由于多种配料的加入,才令爆香的味道十分惹人。", "caipu.xiaotieshi": "1. 五花肉尽量切薄片,不仅易熟,口感也更好; 2. 尖椒最好不要省略,否则会失去此菜的风味; 3. 剁椒的用量可根据自己的口味调节; 4. 剁椒、生抽中都含有盐分,无需另外加盐。" }, "34": { "caipu_image.id": 34, "caipu_image.ts": "2018-11-04 21:22:15", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "fbf0e139cd1a63d2424048a568aa6b165541ff31", "caipu_image.size": 47193, "caipu_image.path": "/fb/f0/e1/39/fbf0e139cd1a63d2424048a568aa6b165541ff31.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 34, "image.ts": "2018-11-01 21:04:48", "image.alt": "农家小炒肉的做法步骤4", "caipu.id": 3, "caipu.ts": "2018-11-01 21:04:48", "caipu.title": "农家小炒肉", "caipu.liulan_cishu": 3455646, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 58032, "caipu.shiwu_jianjie": "对于冠有“农家”两个字的菜,在我认为,关键就是突出原汁原味的乡土气息,所以,重点不在刀工与形状,而在于主配料的齐全。农家小炒肉,说白了其实就是精华版的尖椒炒肉,但姜、蒜、辣椒不能省,正是由于多种配料的加入,才令爆香的味道十分惹人。", "caipu.xiaotieshi": "1. 五花肉尽量切薄片,不仅易熟,口感也更好; 2. 尖椒最好不要省略,否则会失去此菜的风味; 3. 剁椒的用量可根据自己的口味调节; 4. 剁椒、生抽中都含有盐分,无需另外加盐。" }, "35": { "caipu_image.id": 35, "caipu_image.ts": "2018-11-04 21:22:16", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "a0b001ce13e4d8453eae6a994e98dbbae8d705bc", "caipu_image.size": 46113, "caipu_image.path": "/a0/b0/01/ce/a0b001ce13e4d8453eae6a994e98dbbae8d705bc.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 35, "image.ts": "2018-11-01 21:04:48", "image.alt": "农家小炒肉的做法步骤5", "caipu.id": 3, "caipu.ts": "2018-11-01 21:04:48", "caipu.title": "农家小炒肉", "caipu.liulan_cishu": 3455646, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 58032, "caipu.shiwu_jianjie": "对于冠有“农家”两个字的菜,在我认为,关键就是突出原汁原味的乡土气息,所以,重点不在刀工与形状,而在于主配料的齐全。农家小炒肉,说白了其实就是精华版的尖椒炒肉,但姜、蒜、辣椒不能省,正是由于多种配料的加入,才令爆香的味道十分惹人。", "caipu.xiaotieshi": "1. 五花肉尽量切薄片,不仅易熟,口感也更好; 2. 尖椒最好不要省略,否则会失去此菜的风味; 3. 剁椒的用量可根据自己的口味调节; 4. 剁椒、生抽中都含有盐分,无需另外加盐。" }, "36": { "caipu_image.id": 36, "caipu_image.ts": "2018-11-04 21:22:19", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "3f858f355afbfb79fe92bd02fae66a6a8b2eb85b", "caipu_image.size": 46303, "caipu_image.path": "/3f/85/8f/35/3f858f355afbfb79fe92bd02fae66a6a8b2eb85b.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 36, "image.ts": "2018-11-01 21:04:48", "image.alt": "农家小炒肉的做法步骤6", "caipu.id": 3, "caipu.ts": "2018-11-01 21:04:48", "caipu.title": "农家小炒肉", "caipu.liulan_cishu": 3455646, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 58032, "caipu.shiwu_jianjie": "对于冠有“农家”两个字的菜,在我认为,关键就是突出原汁原味的乡土气息,所以,重点不在刀工与形状,而在于主配料的齐全。农家小炒肉,说白了其实就是精华版的尖椒炒肉,但姜、蒜、辣椒不能省,正是由于多种配料的加入,才令爆香的味道十分惹人。", "caipu.xiaotieshi": "1. 五花肉尽量切薄片,不仅易熟,口感也更好; 2. 尖椒最好不要省略,否则会失去此菜的风味; 3. 剁椒的用量可根据自己的口味调节; 4. 剁椒、生抽中都含有盐分,无需另外加盐。" }, "37": { "caipu_image.id": 37, "caipu_image.ts": "2018-11-04 21:22:21", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "8e546d4c3bf08cb527ca8cbabe71c9b6288d968c", "caipu_image.size": 50561, "caipu_image.path": "/8e/54/6d/4c/8e546d4c3bf08cb527ca8cbabe71c9b6288d968c.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 37, "image.ts": "2018-11-01 21:04:48", "image.alt": "农家小炒肉的做法步骤7", "caipu.id": 3, "caipu.ts": "2018-11-01 21:04:48", "caipu.title": "农家小炒肉", "caipu.liulan_cishu": 3455646, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 58032, "caipu.shiwu_jianjie": "对于冠有“农家”两个字的菜,在我认为,关键就是突出原汁原味的乡土气息,所以,重点不在刀工与形状,而在于主配料的齐全。农家小炒肉,说白了其实就是精华版的尖椒炒肉,但姜、蒜、辣椒不能省,正是由于多种配料的加入,才令爆香的味道十分惹人。", "caipu.xiaotieshi": "1. 五花肉尽量切薄片,不仅易熟,口感也更好; 2. 尖椒最好不要省略,否则会失去此菜的风味; 3. 剁椒的用量可根据自己的口味调节; 4. 剁椒、生抽中都含有盐分,无需另外加盐。" }, "38": { "caipu_image.id": 38, "caipu_image.ts": "2018-11-04 21:22:23", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "9ae31af4bba0b5eec021650e3fd4866b71a6110f", "caipu_image.size": 48303, "caipu_image.path": "/9a/e3/1a/f4/9ae31af4bba0b5eec021650e3fd4866b71a6110f.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 38, "image.ts": "2018-11-01 21:04:48", "image.alt": "农家小炒肉的做法步骤8", "caipu.id": 3, "caipu.ts": "2018-11-01 21:04:48", "caipu.title": "农家小炒肉", "caipu.liulan_cishu": 3455646, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 58032, "caipu.shiwu_jianjie": "对于冠有“农家”两个字的菜,在我认为,关键就是突出原汁原味的乡土气息,所以,重点不在刀工与形状,而在于主配料的齐全。农家小炒肉,说白了其实就是精华版的尖椒炒肉,但姜、蒜、辣椒不能省,正是由于多种配料的加入,才令爆香的味道十分惹人。", "caipu.xiaotieshi": "1. 五花肉尽量切薄片,不仅易熟,口感也更好; 2. 尖椒最好不要省略,否则会失去此菜的风味; 3. 剁椒的用量可根据自己的口味调节; 4. 剁椒、生抽中都含有盐分,无需另外加盐。" }, "39": { "caipu_image.id": 39, "caipu_image.ts": "2018-11-04 21:22:27", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "419d13208a745489737d5539127e4c25b96324c7", "caipu_image.size": 24176, "caipu_image.path": "/41/9d/13/20/419d13208a745489737d5539127e4c25b96324c7.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 39, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤1", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "40": { "caipu_image.id": 40, "caipu_image.ts": "2018-11-04 21:22:30", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "2fa4332be7912f7d28bc23d371185f774ab60634", "caipu_image.size": 31521, "caipu_image.path": "/2f/a4/33/2b/2fa4332be7912f7d28bc23d371185f774ab60634.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 40, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤2", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "41": { "caipu_image.id": 41, "caipu_image.ts": "2018-11-04 21:22:30", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "6e5c1a142890e03cd29be4f51b92bf0a3646cc81", "caipu_image.size": 35915, "caipu_image.path": "/6e/5c/1a/14/6e5c1a142890e03cd29be4f51b92bf0a3646cc81.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 41, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤3", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "42": { "caipu_image.id": 42, "caipu_image.ts": "2018-11-04 21:22:32", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "7b87364f77a464beaa2ea16aca659cfac0489fc7", "caipu_image.size": 38138, "caipu_image.path": "/7b/87/36/4f/7b87364f77a464beaa2ea16aca659cfac0489fc7.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 42, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤4", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "43": { "caipu_image.id": 43, "caipu_image.ts": "2018-11-04 21:22:32", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "a10b891a4711e6ecd95f201b28e15385a043eb90", "caipu_image.size": 16880, "caipu_image.path": "/a1/0b/89/1a/a10b891a4711e6ecd95f201b28e15385a043eb90.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 43, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤5", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "44": { "caipu_image.id": 44, "caipu_image.ts": "2018-11-04 21:22:32", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "5176eeffa8efc74b52ae40277e70e962b5bb6146", "caipu_image.size": 45150, "caipu_image.path": "/51/76/ee/ff/5176eeffa8efc74b52ae40277e70e962b5bb6146.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 44, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤6", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "45": { "caipu_image.id": 45, "caipu_image.ts": "2018-11-04 21:22:33", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "af4544035167c1587fb9c2c81bdd39fb7ae897bb", "caipu_image.size": 45765, "caipu_image.path": "/af/45/44/03/af4544035167c1587fb9c2c81bdd39fb7ae897bb.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 45, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤7", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "46": { "caipu_image.id": 46, "caipu_image.ts": "2018-11-04 21:22:37", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "8390b24f8069bc0aa5cfbbd33125e4729f961db7", "caipu_image.size": 44316, "caipu_image.path": "/83/90/b2/4f/8390b24f8069bc0aa5cfbbd33125e4729f961db7.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 46, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤8", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "47": { "caipu_image.id": 47, "caipu_image.ts": "2018-11-04 21:22:41", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "5e0a337d4fcb7d2de4c624a19f7234e102b5bb09", "caipu_image.size": 43011, "caipu_image.path": "/5e/0a/33/7d/5e0a337d4fcb7d2de4c624a19f7234e102b5bb09.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 47, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤9", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "48": { "caipu_image.id": 48, "caipu_image.ts": "2018-11-04 21:22:41", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "4a5ba5d6689e71e317de099799e25abd4787d9aa", "caipu_image.size": 40741, "caipu_image.path": "/4a/5b/a5/d6/4a5ba5d6689e71e317de099799e25abd4787d9aa.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 48, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤10", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "49": { "caipu_image.id": 49, "caipu_image.ts": "2018-11-04 21:22:45", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "524ded52e55efc694f10cb85bcee50e98c7071bf", "caipu_image.size": 40004, "caipu_image.path": "/52/4d/ed/52/524ded52e55efc694f10cb85bcee50e98c7071bf.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 49, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤11", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "50": { "caipu_image.id": 50, "caipu_image.ts": "2018-11-04 21:22:46", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "4123da19bc8635e4cdd88152d7c167739297e1cd", "caipu_image.size": 36397, "caipu_image.path": "/41/23/da/19/4123da19bc8635e4cdd88152d7c167739297e1cd.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 50, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤12", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "51": { "caipu_image.id": 51, "caipu_image.ts": "2018-11-04 21:22:49", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "43a9419ac9f5cd9b0fd3c66cfcbf55f9f9cd39c5", "caipu_image.size": 20869, "caipu_image.path": "/43/a9/41/9a/43a9419ac9f5cd9b0fd3c66cfcbf55f9f9cd39c5.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 51, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤13", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "52": { "caipu_image.id": 52, "caipu_image.ts": "2018-11-04 21:22:50", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "8523488b1f05b1de49ddb128b0b71e045ae5dae8", "caipu_image.size": 21948, "caipu_image.path": "/85/23/48/8b/8523488b1f05b1de49ddb128b0b71e045ae5dae8.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 52, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤14", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "53": { "caipu_image.id": 53, "caipu_image.ts": "2018-11-04 21:22:51", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "db79487cd3758c3673f8bd5fa2792ad395360d20", "caipu_image.size": 23446, "caipu_image.path": "/db/79/48/7c/db79487cd3758c3673f8bd5fa2792ad395360d20.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 53, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤15", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "54": { "caipu_image.id": 54, "caipu_image.ts": "2018-11-04 21:22:55", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "3c2a558cec5371710ebfdf989aec800ae0ed1e03", "caipu_image.size": 19224, "caipu_image.path": "/3c/2a/55/8c/3c2a558cec5371710ebfdf989aec800ae0ed1e03.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 54, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤16", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "55": { "caipu_image.id": 55, "caipu_image.ts": "2018-11-04 21:22:56", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "23ee9d2e96f371526207aab282dc9f364cce498c", "caipu_image.size": 23874, "caipu_image.path": "/23/ee/9d/2e/23ee9d2e96f371526207aab282dc9f364cce498c.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 55, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤17", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "56": { "caipu_image.id": 56, "caipu_image.ts": "2018-11-04 21:22:57", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "2a648ce4f7ff013d2b384bb1d41805fadabc5fdd", "caipu_image.size": 18975, "caipu_image.path": "/2a/64/8c/e4/2a648ce4f7ff013d2b384bb1d41805fadabc5fdd.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 56, "image.ts": "2018-11-01 21:04:51", "image.alt": "东坡肉的做法步骤18", "caipu.id": 4, "caipu.ts": "2018-11-01 21:04:51", "caipu.title": "东坡肉", "caipu.liulan_cishu": 1357858, "caipu.zhizuo_shijian": "2小时以上", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": 46248, "caipu.shiwu_jianjie": "东坡肉属于浙菜系,成品薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。东坡肉选料很讲究,要选择皮猪肉为主要原料,猪肉要选择肥瘦相间的,先焯水定型后再切方块烹制,特点是使用绍兴黄酒为主要炖煮材料,小火长时间慢炖,味道才地道。 这道菜据说是苏东坡发明的,苏东坡的《炖肉歌》道:“黄州好猪肉,价贱如粪土。富者不肯吃,贫者不解煮。慢着火、少着水,柴火罨焰烟不起,待它自熟莫催它,火候足时它自美。”", "caipu.xiaotieshi": "1、 猪肉要选择带皮有肥有瘦的才好。 2、 可以用小油菜代替小白菜。 3、 最后把猪肉块移入小砂锅时要小心,不要弄碎了。" }, "57": { "caipu_image.id": 57, "caipu_image.ts": "2018-11-04 21:22:58", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "3d59e13cf91b73c554ae15e21999e90881d9ddea", "caipu_image.size": 16041, "caipu_image.path": "/3d/59/e1/3c/3d59e13cf91b73c554ae15e21999e90881d9ddea.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 57, "image.ts": "2018-11-01 21:04:53", "image.alt": "肉馅豆腐夹的做法步骤1", "caipu.id": 5, "caipu.ts": "2018-11-01 21:04:53", "caipu.title": "肉馅豆腐夹", "caipu.liulan_cishu": 2430374, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "3-4人", "caipu.dianzan_renshu": 41321, "caipu.shiwu_jianjie": "肉馅豆腐夹用猪肉、鸡蛋清、土豆等多种主料辅料做菜,真可谓荤素兼备,肉、菜、果俱全的集锦菜。猪肉、鸡蛋清含有丰富的动物性优质蛋白质和动物脂肪 菜品口感:多味道、多颜色、多营养。 豆腐:豆腐的蛋白质含量丰富,而且豆腐蛋白属完全蛋白,不仅含有人体必需的八种氨基酸,而且比例也接近人体需要,营养价值较高;有降低血脂,保护血管细胞,预防心血管疾病的作用。此外,豆腐对病后调养、减肥、细腻肌肤亦很有好处。 猪肉(瘦):猪肉含有丰富的优质蛋白质和必需的脂肪酸,并提供血红素(有机铁)和促进铁吸收的半胱氨酸,能改善缺铁", "caipu.xiaotieshi": "豆腐:豆腐不宜与菠菜、香葱一起烹调,会生成容易形成结石的草酸钙;豆腐忌于蜂蜜、茭白、竹笋、猪肝同食。 猪肉(瘦):猪肉不宜与乌梅、甘草、鲫鱼、虾、鸽肉、田螺、杏仁、驴肉、羊肝、香菜、甲鱼、菱角、荞麦、鹌鹑肉、牛肉同食;食用猪肉后不宜大量饮茶。" }, "58": { "caipu_image.id": 58, "caipu_image.ts": "2018-11-04 21:23:01", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "79a821eb56897a004d8d6861984c04c9a5f8a55b", "caipu_image.size": 22640, "caipu_image.path": "/79/a8/21/eb/79a821eb56897a004d8d6861984c04c9a5f8a55b.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 58, "image.ts": "2018-11-01 21:04:53", "image.alt": "肉馅豆腐夹的做法步骤2", "caipu.id": 5, "caipu.ts": "2018-11-01 21:04:53", "caipu.title": "肉馅豆腐夹", "caipu.liulan_cishu": 2430374, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "3-4人", "caipu.dianzan_renshu": 41321, "caipu.shiwu_jianjie": "肉馅豆腐夹用猪肉、鸡蛋清、土豆等多种主料辅料做菜,真可谓荤素兼备,肉、菜、果俱全的集锦菜。猪肉、鸡蛋清含有丰富的动物性优质蛋白质和动物脂肪 菜品口感:多味道、多颜色、多营养。 豆腐:豆腐的蛋白质含量丰富,而且豆腐蛋白属完全蛋白,不仅含有人体必需的八种氨基酸,而且比例也接近人体需要,营养价值较高;有降低血脂,保护血管细胞,预防心血管疾病的作用。此外,豆腐对病后调养、减肥、细腻肌肤亦很有好处。 猪肉(瘦):猪肉含有丰富的优质蛋白质和必需的脂肪酸,并提供血红素(有机铁)和促进铁吸收的半胱氨酸,能改善缺铁", "caipu.xiaotieshi": "豆腐:豆腐不宜与菠菜、香葱一起烹调,会生成容易形成结石的草酸钙;豆腐忌于蜂蜜、茭白、竹笋、猪肝同食。 猪肉(瘦):猪肉不宜与乌梅、甘草、鲫鱼、虾、鸽肉、田螺、杏仁、驴肉、羊肝、香菜、甲鱼、菱角、荞麦、鹌鹑肉、牛肉同食;食用猪肉后不宜大量饮茶。" }, "59": { "caipu_image.id": 59, "caipu_image.ts": "2018-11-04 21:23:03", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "305a5d5caa57a94b0d92a47251db838fdafb77cb", "caipu_image.size": 22615, "caipu_image.path": "/30/5a/5d/5c/305a5d5caa57a94b0d92a47251db838fdafb77cb.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 59, "image.ts": "2018-11-01 21:04:53", "image.alt": "肉馅豆腐夹的做法步骤3", "caipu.id": 5, "caipu.ts": "2018-11-01 21:04:53", "caipu.title": "肉馅豆腐夹", "caipu.liulan_cishu": 2430374, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "3-4人", "caipu.dianzan_renshu": 41321, "caipu.shiwu_jianjie": "肉馅豆腐夹用猪肉、鸡蛋清、土豆等多种主料辅料做菜,真可谓荤素兼备,肉、菜、果俱全的集锦菜。猪肉、鸡蛋清含有丰富的动物性优质蛋白质和动物脂肪 菜品口感:多味道、多颜色、多营养。 豆腐:豆腐的蛋白质含量丰富,而且豆腐蛋白属完全蛋白,不仅含有人体必需的八种氨基酸,而且比例也接近人体需要,营养价值较高;有降低血脂,保护血管细胞,预防心血管疾病的作用。此外,豆腐对病后调养、减肥、细腻肌肤亦很有好处。 猪肉(瘦):猪肉含有丰富的优质蛋白质和必需的脂肪酸,并提供血红素(有机铁)和促进铁吸收的半胱氨酸,能改善缺铁", "caipu.xiaotieshi": "豆腐:豆腐不宜与菠菜、香葱一起烹调,会生成容易形成结石的草酸钙;豆腐忌于蜂蜜、茭白、竹笋、猪肝同食。 猪肉(瘦):猪肉不宜与乌梅、甘草、鲫鱼、虾、鸽肉、田螺、杏仁、驴肉、羊肝、香菜、甲鱼、菱角、荞麦、鹌鹑肉、牛肉同食;食用猪肉后不宜大量饮茶。" }, "60": { "caipu_image.id": 60, "caipu_image.ts": "2018-11-04 21:23:05", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "410cb12806982bbd25f24a2b09d8fbd6fca26141", "caipu_image.size": 25966, "caipu_image.path": "/41/0c/b1/28/410cb12806982bbd25f24a2b09d8fbd6fca26141.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 60, "image.ts": "2018-11-01 21:04:53", "image.alt": "肉馅豆腐夹的做法步骤4", "caipu.id": 5, "caipu.ts": "2018-11-01 21:04:53", "caipu.title": "肉馅豆腐夹", "caipu.liulan_cishu": 2430374, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "3-4人", "caipu.dianzan_renshu": 41321, "caipu.shiwu_jianjie": "肉馅豆腐夹用猪肉、鸡蛋清、土豆等多种主料辅料做菜,真可谓荤素兼备,肉、菜、果俱全的集锦菜。猪肉、鸡蛋清含有丰富的动物性优质蛋白质和动物脂肪 菜品口感:多味道、多颜色、多营养。 豆腐:豆腐的蛋白质含量丰富,而且豆腐蛋白属完全蛋白,不仅含有人体必需的八种氨基酸,而且比例也接近人体需要,营养价值较高;有降低血脂,保护血管细胞,预防心血管疾病的作用。此外,豆腐对病后调养、减肥、细腻肌肤亦很有好处。 猪肉(瘦):猪肉含有丰富的优质蛋白质和必需的脂肪酸,并提供血红素(有机铁)和促进铁吸收的半胱氨酸,能改善缺铁", "caipu.xiaotieshi": "豆腐:豆腐不宜与菠菜、香葱一起烹调,会生成容易形成结石的草酸钙;豆腐忌于蜂蜜、茭白、竹笋、猪肝同食。 猪肉(瘦):猪肉不宜与乌梅、甘草、鲫鱼、虾、鸽肉、田螺、杏仁、驴肉、羊肝、香菜、甲鱼、菱角、荞麦、鹌鹑肉、牛肉同食;食用猪肉后不宜大量饮茶。" }, "61": { "caipu_image.id": 61, "caipu_image.ts": "2018-11-04 21:23:08", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "580b9f237df78451a098e05811262564d795a289", "caipu_image.size": 24436, "caipu_image.path": "/58/0b/9f/23/580b9f237df78451a098e05811262564d795a289.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 61, "image.ts": "2018-11-01 21:04:53", "image.alt": "肉馅豆腐夹的做法步骤5", "caipu.id": 5, "caipu.ts": "2018-11-01 21:04:53", "caipu.title": "肉馅豆腐夹", "caipu.liulan_cishu": 2430374, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "3-4人", "caipu.dianzan_renshu": 41321, "caipu.shiwu_jianjie": "肉馅豆腐夹用猪肉、鸡蛋清、土豆等多种主料辅料做菜,真可谓荤素兼备,肉、菜、果俱全的集锦菜。猪肉、鸡蛋清含有丰富的动物性优质蛋白质和动物脂肪 菜品口感:多味道、多颜色、多营养。 豆腐:豆腐的蛋白质含量丰富,而且豆腐蛋白属完全蛋白,不仅含有人体必需的八种氨基酸,而且比例也接近人体需要,营养价值较高;有降低血脂,保护血管细胞,预防心血管疾病的作用。此外,豆腐对病后调养、减肥、细腻肌肤亦很有好处。 猪肉(瘦):猪肉含有丰富的优质蛋白质和必需的脂肪酸,并提供血红素(有机铁)和促进铁吸收的半胱氨酸,能改善缺铁", "caipu.xiaotieshi": "豆腐:豆腐不宜与菠菜、香葱一起烹调,会生成容易形成结石的草酸钙;豆腐忌于蜂蜜、茭白、竹笋、猪肝同食。 猪肉(瘦):猪肉不宜与乌梅、甘草、鲫鱼、虾、鸽肉、田螺、杏仁、驴肉、羊肝、香菜、甲鱼、菱角、荞麦、鹌鹑肉、牛肉同食;食用猪肉后不宜大量饮茶。" }, "62": { "caipu_image.id": 62, "caipu_image.ts": "2018-11-04 21:23:09", "caipu_image.source_content_type": "image/jpeg", 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21:04:53", "caipu.title": "肉馅豆腐夹", "caipu.liulan_cishu": 2430374, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "3-4人", "caipu.dianzan_renshu": 41321, "caipu.shiwu_jianjie": "肉馅豆腐夹用猪肉、鸡蛋清、土豆等多种主料辅料做菜,真可谓荤素兼备,肉、菜、果俱全的集锦菜。猪肉、鸡蛋清含有丰富的动物性优质蛋白质和动物脂肪 菜品口感:多味道、多颜色、多营养。 豆腐:豆腐的蛋白质含量丰富,而且豆腐蛋白属完全蛋白,不仅含有人体必需的八种氨基酸,而且比例也接近人体需要,营养价值较高;有降低血脂,保护血管细胞,预防心血管疾病的作用。此外,豆腐对病后调养、减肥、细腻肌肤亦很有好处。 猪肉(瘦):猪肉含有丰富的优质蛋白质和必需的脂肪酸,并提供血红素(有机铁)和促进铁吸收的半胱氨酸,能改善缺铁", "caipu.xiaotieshi": "豆腐:豆腐不宜与菠菜、香葱一起烹调,会生成容易形成结石的草酸钙;豆腐忌于蜂蜜、茭白、竹笋、猪肝同食。 猪肉(瘦):猪肉不宜与乌梅、甘草、鲫鱼、虾、鸽肉、田螺、杏仁、驴肉、羊肝、香菜、甲鱼、菱角、荞麦、鹌鹑肉、牛肉同食;食用猪肉后不宜大量饮茶。" }, "68": { "caipu_image.id": 68, "caipu_image.ts": "2018-11-04 21:23:21", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "6d267365b7e9cb4b1458e1c50d247e0babbf275e", "caipu_image.size": 28252, "caipu_image.path": "/6d/26/73/65/6d267365b7e9cb4b1458e1c50d247e0babbf275e.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 68, 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"caipu_image.hash_file_content": "320702cb9785a1ba8f51d5edbba0ec66fceacc7b", "caipu_image.size": 55908, "caipu_image.path": "/32/07/02/cb/320702cb9785a1ba8f51d5edbba0ec66fceacc7b.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 71, "image.ts": "2018-11-01 21:04:57", "image.alt": "可乐鸡翅的做法步骤2", "caipu.id": 6, "caipu.ts": "2018-11-01 21:04:57", "caipu.title": "可乐鸡翅", "caipu.liulan_cishu": 8972440, "caipu.zhizuo_shijian": "30分钟-1小时", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 71621, "caipu.shiwu_jianjie": "鸡翅含有多量可强健血管及皮肤的成胶原及弹性蛋白,对于血管、皮肤及内脏颇具效果。 可乐的作用不仅仅是甜,最重要的作用是其中的碳水化合物和柠檬酸成份可以让肉质十分鲜嫩,一次可以让您满足肉与饮料的食欲。", "caipu.xiaotieshi": "煎鸡翅时用小火,以免鸡翅糊底,加入可乐之后,如果觉得颜色不够深,可再添加少许老抽调调色。 焖鸡翅时,应以慢火焖,才能发出香浓的味道,而成胶原有效的成分,也必须以长时间烧煮才可溶化。 尽量买个头小一点儿的鸡翅,有些大鸡翅上有好多黄色的油,影响味道进入肉中。不要用鸡胸等肉多的部位去做,光用翅中是最好的。" }, "72": { "caipu_image.id": 72, "caipu_image.ts": "2018-11-04 21:23:31", "caipu_image.source_content_type": "image/jpeg", 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"image.ts": "2018-11-01 21:05:01", "image.alt": "", "caipu.id": 7, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "水煮鱼", "caipu.liulan_cishu": 2156601, "caipu.zhizuo_shijian": "10-20分钟", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "5-6人", "caipu.dianzan_renshu": "", "caipu.shiwu_jianjie": "", "caipu.xiaotieshi": "1.淀粉注意别放多,薄薄一层裹住鱼片即可。 2.建议用菜籽油,这样烧出的菜才具有川味的本色。 3.黄豆芽不喜欢炒的可以选择水煮,适合自己口味即可。" }, "87": { "caipu_image.id": 87, "caipu_image.ts": "2018-11-04 21:23:54", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "100897d36c67f28a0c2717740dd54aed4520fe4d", "caipu_image.size": 16130, "caipu_image.path": "/10/08/97/d3/100897d36c67f28a0c2717740dd54aed4520fe4d.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 87, "image.ts": "2018-11-01 21:05:01", "image.alt": "辣椒炒肉的做法步骤1", "caipu.id": 8, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "辣椒炒肉", "caipu.liulan_cishu": 4391569, "caipu.zhizuo_shijian": "10分钟内", 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"10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 79557, "caipu.shiwu_jianjie": "辣椒炒肉,是湘菜里的一道经典家常菜,每家每户都会做的一道菜,而且每家都有自己的做法和绝招,呵呵。记得有次再朋友家里吃过这道菜,非常简单的做法,几乎没用啥特别的调料,味道却出奇的好,赶紧偷学了,回来做做,果然可以。电视里说烹饪协会定了湘菜的标准,辣椒炒肉辣椒和肉的比例要3:5,不知道这个规矩对不对,如果中餐都像西餐一样,都进行量化了,那么,是好事还是坏事呢,嘿嘿。那天看到番茄果说到辣椒炒肉,令我记忆起这道菜,于是花了8块钱买了半斤五花肉,还有1块钱的辣椒,一道不算贵又好吃的辣椒炒肉就出炉了。", "caipu.xiaotieshi": "1、煸炒猪肉的时候要快,免得粘锅。 2、辣椒要煸炒至表皮有点焦,味道才香。" }, "89": { "caipu_image.id": 89, "caipu_image.ts": "2018-11-04 21:23:58", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "6f857eae757fb8ae33f204b36b5559a39d1233d3", "caipu_image.size": 25167, "caipu_image.path": "/6f/85/7e/ae/6f857eae757fb8ae33f204b36b5559a39d1233d3.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 89, "image.ts": "2018-11-01 21:05:01", "image.alt": "辣椒炒肉的做法步骤3", "caipu.id": 8, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "辣椒炒肉", "caipu.liulan_cishu": 4391569, 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4391569, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 79557, "caipu.shiwu_jianjie": "辣椒炒肉,是湘菜里的一道经典家常菜,每家每户都会做的一道菜,而且每家都有自己的做法和绝招,呵呵。记得有次再朋友家里吃过这道菜,非常简单的做法,几乎没用啥特别的调料,味道却出奇的好,赶紧偷学了,回来做做,果然可以。电视里说烹饪协会定了湘菜的标准,辣椒炒肉辣椒和肉的比例要3:5,不知道这个规矩对不对,如果中餐都像西餐一样,都进行量化了,那么,是好事还是坏事呢,嘿嘿。那天看到番茄果说到辣椒炒肉,令我记忆起这道菜,于是花了8块钱买了半斤五花肉,还有1块钱的辣椒,一道不算贵又好吃的辣椒炒肉就出炉了。", "caipu.xiaotieshi": "1、煸炒猪肉的时候要快,免得粘锅。 2、辣椒要煸炒至表皮有点焦,味道才香。" }, "91": { "caipu_image.id": 91, "caipu_image.ts": "2018-11-04 21:24:03", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "5b7f55d068b4a17c7d78ad8f0bd6842535f14762", "caipu_image.size": 22113, "caipu_image.path": "/5b/7f/55/d0/5b7f55d068b4a17c7d78ad8f0bd6842535f14762.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 91, "image.ts": "2018-11-01 21:05:01", "image.alt": "辣椒炒肉的做法步骤5", "caipu.id": 8, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "辣椒炒肉", 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"辣椒炒肉", "caipu.liulan_cishu": 4391569, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 79557, "caipu.shiwu_jianjie": "辣椒炒肉,是湘菜里的一道经典家常菜,每家每户都会做的一道菜,而且每家都有自己的做法和绝招,呵呵。记得有次再朋友家里吃过这道菜,非常简单的做法,几乎没用啥特别的调料,味道却出奇的好,赶紧偷学了,回来做做,果然可以。电视里说烹饪协会定了湘菜的标准,辣椒炒肉辣椒和肉的比例要3:5,不知道这个规矩对不对,如果中餐都像西餐一样,都进行量化了,那么,是好事还是坏事呢,嘿嘿。那天看到番茄果说到辣椒炒肉,令我记忆起这道菜,于是花了8块钱买了半斤五花肉,还有1块钱的辣椒,一道不算贵又好吃的辣椒炒肉就出炉了。", "caipu.xiaotieshi": "1、煸炒猪肉的时候要快,免得粘锅。 2、辣椒要煸炒至表皮有点焦,味道才香。" }, "93": { "caipu_image.id": 93, "caipu_image.ts": "2018-11-04 21:24:07", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "cc6904bda5030d4b89be85f81c06dc10542f6b6e", "caipu_image.size": 23586, "caipu_image.path": "/cc/69/04/bd/cc6904bda5030d4b89be85f81c06dc10542f6b6e.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 93, "image.ts": "2018-11-01 21:05:01", "image.alt": "辣椒炒肉的做法步骤7", "caipu.id": 8, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "辣椒炒肉", "caipu.liulan_cishu": 4391569, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 79557, "caipu.shiwu_jianjie": "辣椒炒肉,是湘菜里的一道经典家常菜,每家每户都会做的一道菜,而且每家都有自己的做法和绝招,呵呵。记得有次再朋友家里吃过这道菜,非常简单的做法,几乎没用啥特别的调料,味道却出奇的好,赶紧偷学了,回来做做,果然可以。电视里说烹饪协会定了湘菜的标准,辣椒炒肉辣椒和肉的比例要3:5,不知道这个规矩对不对,如果中餐都像西餐一样,都进行量化了,那么,是好事还是坏事呢,嘿嘿。那天看到番茄果说到辣椒炒肉,令我记忆起这道菜,于是花了8块钱买了半斤五花肉,还有1块钱的辣椒,一道不算贵又好吃的辣椒炒肉就出炉了。", "caipu.xiaotieshi": "1、煸炒猪肉的时候要快,免得粘锅。 2、辣椒要煸炒至表皮有点焦,味道才香。" }, "94": { "caipu_image.id": 94, "caipu_image.ts": "2018-11-04 21:24:10", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "a84b799fbbd1c8dcf6a39f14aebc570026290a58", "caipu_image.size": 23615, "caipu_image.path": "/a8/4b/79/9f/a84b799fbbd1c8dcf6a39f14aebc570026290a58.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 94, "image.ts": "2018-11-01 21:05:01", "image.alt": "辣椒炒肉的做法步骤8", "caipu.id": 8, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "辣椒炒肉", "caipu.liulan_cishu": 4391569, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 79557, "caipu.shiwu_jianjie": "辣椒炒肉,是湘菜里的一道经典家常菜,每家每户都会做的一道菜,而且每家都有自己的做法和绝招,呵呵。记得有次再朋友家里吃过这道菜,非常简单的做法,几乎没用啥特别的调料,味道却出奇的好,赶紧偷学了,回来做做,果然可以。电视里说烹饪协会定了湘菜的标准,辣椒炒肉辣椒和肉的比例要3:5,不知道这个规矩对不对,如果中餐都像西餐一样,都进行量化了,那么,是好事还是坏事呢,嘿嘿。那天看到番茄果说到辣椒炒肉,令我记忆起这道菜,于是花了8块钱买了半斤五花肉,还有1块钱的辣椒,一道不算贵又好吃的辣椒炒肉就出炉了。", "caipu.xiaotieshi": "1、煸炒猪肉的时候要快,免得粘锅。 2、辣椒要煸炒至表皮有点焦,味道才香。" }, "95": { "caipu_image.id": 95, "caipu_image.ts": "2018-11-04 21:24:14", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "f56b6c53071baeff51d9210ea56555428c6bd89f", "caipu_image.size": 25067, "caipu_image.path": "/f5/6b/6c/53/f56b6c53071baeff51d9210ea56555428c6bd89f.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 95, "image.ts": "2018-11-01 21:05:01", "image.alt": "辣椒炒肉的做法步骤9", "caipu.id": 8, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "辣椒炒肉", "caipu.liulan_cishu": 4391569, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 79557, "caipu.shiwu_jianjie": "辣椒炒肉,是湘菜里的一道经典家常菜,每家每户都会做的一道菜,而且每家都有自己的做法和绝招,呵呵。记得有次再朋友家里吃过这道菜,非常简单的做法,几乎没用啥特别的调料,味道却出奇的好,赶紧偷学了,回来做做,果然可以。电视里说烹饪协会定了湘菜的标准,辣椒炒肉辣椒和肉的比例要3:5,不知道这个规矩对不对,如果中餐都像西餐一样,都进行量化了,那么,是好事还是坏事呢,嘿嘿。那天看到番茄果说到辣椒炒肉,令我记忆起这道菜,于是花了8块钱买了半斤五花肉,还有1块钱的辣椒,一道不算贵又好吃的辣椒炒肉就出炉了。", "caipu.xiaotieshi": "1、煸炒猪肉的时候要快,免得粘锅。 2、辣椒要煸炒至表皮有点焦,味道才香。" }, "96": { "caipu_image.id": 96, "caipu_image.ts": "2018-11-04 21:24:16", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "9b0ba407c78dfe471439e96b2b3f30dee7baf4ad", "caipu_image.size": 33945, "caipu_image.path": "/9b/0b/a4/07/9b0ba407c78dfe471439e96b2b3f30dee7baf4ad.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 96, "image.ts": "2018-11-01 21:05:01", "image.alt": "辣椒炒肉的做法步骤10", "caipu.id": 8, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "辣椒炒肉", "caipu.liulan_cishu": 4391569, "caipu.zhizuo_shijian": "10分钟内", "caipu.zhunbei_shijian": "10分钟内", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 79557, "caipu.shiwu_jianjie": "辣椒炒肉,是湘菜里的一道经典家常菜,每家每户都会做的一道菜,而且每家都有自己的做法和绝招,呵呵。记得有次再朋友家里吃过这道菜,非常简单的做法,几乎没用啥特别的调料,味道却出奇的好,赶紧偷学了,回来做做,果然可以。电视里说烹饪协会定了湘菜的标准,辣椒炒肉辣椒和肉的比例要3:5,不知道这个规矩对不对,如果中餐都像西餐一样,都进行量化了,那么,是好事还是坏事呢,嘿嘿。那天看到番茄果说到辣椒炒肉,令我记忆起这道菜,于是花了8块钱买了半斤五花肉,还有1块钱的辣椒,一道不算贵又好吃的辣椒炒肉就出炉了。", "caipu.xiaotieshi": "1、煸炒猪肉的时候要快,免得粘锅。 2、辣椒要煸炒至表皮有点焦,味道才香。" }, "97": { "caipu_image.id": 97, "caipu_image.ts": "2018-11-04 21:24:18", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "5d190b62a1ca1091572fd86982bc56cd4c77de27", "caipu_image.size": 65111, "caipu_image.path": "/5d/19/0b/62/5d190b62a1ca1091572fd86982bc56cd4c77de27.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 97, "image.ts": "2018-11-01 21:05:01", "image.alt": "红烧茄子的做法步骤1", "caipu.id": 9, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "红烧茄子", "caipu.liulan_cishu": 10887897, "caipu.zhizuo_shijian": "10-20分钟", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 64420, "caipu.shiwu_jianjie": "红烧类的菜,就是下饭呢,抛开它的口感不说,单说它的菜色,它的汤汁,无需理由,你都必定会多添一碗饭。很喜欢茄子肉肉的感觉,烧好的茄子,大概是因为经过油炸的原因,虽然,没有别一丁点的肉,但却让人吃着是那么香,咬一口,软软的,吸足了汤汁,配钣,绝对不错。", "caipu.xiaotieshi": "1、茄子切好后放入淡盐水中,可防止氧化。 2、经过淡盐水泡的茄子,油炸时不吸油。" }, "98": { "caipu_image.id": 98, "caipu_image.ts": "2018-11-04 21:24:19", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "89a4e89099926c6819cfa6eb7000787100495a07", "caipu_image.size": 72761, "caipu_image.path": "/89/a4/e8/90/89a4e89099926c6819cfa6eb7000787100495a07.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 98, "image.ts": "2018-11-01 21:05:01", "image.alt": "红烧茄子的做法步骤2", "caipu.id": 9, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "红烧茄子", "caipu.liulan_cishu": 10887897, "caipu.zhizuo_shijian": "10-20分钟", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 64420, "caipu.shiwu_jianjie": "红烧类的菜,就是下饭呢,抛开它的口感不说,单说它的菜色,它的汤汁,无需理由,你都必定会多添一碗饭。很喜欢茄子肉肉的感觉,烧好的茄子,大概是因为经过油炸的原因,虽然,没有别一丁点的肉,但却让人吃着是那么香,咬一口,软软的,吸足了汤汁,配钣,绝对不错。", "caipu.xiaotieshi": "1、茄子切好后放入淡盐水中,可防止氧化。 2、经过淡盐水泡的茄子,油炸时不吸油。" }, "99": { "caipu_image.id": 99, "caipu_image.ts": "2018-11-04 21:24:19", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "d5af8488a46a5d4b3b49f770ad81e5a22777f614", "caipu_image.size": 67955, "caipu_image.path": "/d5/af/84/88/d5af8488a46a5d4b3b49f770ad81e5a22777f614.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 99, "image.ts": "2018-11-01 21:05:01", "image.alt": "红烧茄子的做法步骤3", "caipu.id": 9, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "红烧茄子", "caipu.liulan_cishu": 10887897, "caipu.zhizuo_shijian": "10-20分钟", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 64420, "caipu.shiwu_jianjie": "红烧类的菜,就是下饭呢,抛开它的口感不说,单说它的菜色,它的汤汁,无需理由,你都必定会多添一碗饭。很喜欢茄子肉肉的感觉,烧好的茄子,大概是因为经过油炸的原因,虽然,没有别一丁点的肉,但却让人吃着是那么香,咬一口,软软的,吸足了汤汁,配钣,绝对不错。", "caipu.xiaotieshi": "1、茄子切好后放入淡盐水中,可防止氧化。 2、经过淡盐水泡的茄子,油炸时不吸油。" }, "100": { "caipu_image.id": 100, "caipu_image.ts": "2018-11-04 21:24:22", "caipu_image.source_content_type": "image/jpeg", "caipu_image.hash_file_content": "1a934b44d966537b42ebd38fa8b07da034d7754d", "caipu_image.size": 65919, "caipu_image.path": "/1a/93/4b/44/1a934b44d966537b42ebd38fa8b07da034d7754d.jpg", "caipu_image.title": "", "caipu_image.access":, "image.id": 100, "image.ts": "2018-11-01 21:05:01", "image.alt": "红烧茄子的做法步骤4", "caipu.id": 9, "caipu.ts": "2018-11-01 21:05:01", "caipu.title": "红烧茄子", "caipu.liulan_cishu": 10887897, "caipu.zhizuo_shijian": "10-20分钟", "caipu.zhunbei_shijian": "10-20分钟", "caipu.yongcan_renshu": "1-2人", "caipu.dianzan_renshu": 64420, "caipu.shiwu_jianjie": "红烧类的菜,就是下饭呢,抛开它的口感不说,单说它的菜色,它的汤汁,无需理由,你都必定会多添一碗饭。很喜欢茄子肉肉的感觉,烧好的茄子,大概是因为经过油炸的原因,虽然,没有别一丁点的肉,但却让人吃着是那么香,咬一口,软软的,吸足了汤汁,配钣,绝对不错。", "caipu.xiaotieshi": "1、茄子切好后放入淡盐水中,可防止氧化。 2、经过淡盐水泡的茄子,油炸时不吸油。" } } } }