Frittata need a cast-iron skillet (10 inch) Ingredients: ¼ to ½ tablespoon butter 1 tablespoon Olive oil or any vegetable oil 4 large eggs ½ teaspoon salt ¼ cup heavy cream or milk 2 slices of smoked Gouda cheese, diced (I got mine from Trader Joe’s) ½ cup frozen roasted corn (I got mine from Trader Joe’s) 1 medium on-the-vine tomato (or ½ cup cherry tomatoes, halved) 2-inch long Chinese stem lettuce (diced) (莴苣 ) 4 large button mushrooms, sliced ½ piece fully cooked Italian chicken sausage (or any of your favorite sausage), sliced (I got mine from Trader Joe’s) 1 shallot, sliced 1 leaf of cabbage (卷心菜), sliced 1 cup spinach (loosely packed) (pat-dry) Cooking Method: •Heat cast-iron skillet to hot, add in 1 cup sliced button mushrooms, sautéed (no oil) for 3-5 minutes until browned and sizzling, transfer to a container; •Add a tablespoon of oil to the pan, medium heat, sauté Italian chicken sausage until browned both sides, transfer to the mushroom container; •Add in shallot slices to the skillet, low to medium heat, sauté until browned; add in cabbage, sauté until wilt; add in spinach, sauté until wilt; transfer to the container; •Whisk together eggs and salt in a bowl; add cream, gouda cheese, stir to combine. Stir in frozen corns, diced tomatoes, sautéed mushrooms/shallot/cabbage/spinach; •Melt butter in the cast-iron skillet, spread butter to oil the side as well; pour into the egg mixture; •Bake in a preheated 400 degree oven until cooked through – about 12-14 minutes. Serve warm or at room temperature. Notes: •How to clean mushroom: use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. Better not to wash with water； •For a large frittata, add more minutes until all cooked through. •Optional: dust 2 tablespoon grated Parmesan cheese over the frittatas before baking for more depth of flavors. •Some other optional ingredients to add or replace: frozen peas, sliced onion, etc. •Some other cheeses to replace Gouda cheese ：shredded three-cheese blend, for example. 操作流程图顺序 1|2|3|4 5|6|7|8 *************************************************************************************** 八宝菜粥 一天，突然想起了小时候在家时妈妈常做的菜粥，以高汤为底咸味的粥，加入各种食材，每次不尽相同，家里存货有什么，就放些什么，常常会有的有青菜，花生米，芋头之类。现在想来，这与ratatouille 或paella的哲学颇为相似，因材为食，物尽其用。 这样的菜粥是朴素的，平易近人的，美味，温暖又熨贴。 儿时那个年代，还是个非信息时代。所以，不曾听说过皮蛋瘦肉粥，不知皮蛋入粥之妙。有趣的是，很多中国各地的特色菜，反而是数年之后到了美国才一点一点接触到。 凭着记忆，又加了点发挥，选了八样。最值得一提的就是皮蛋。炊具选用了电高压锅，最省心，最省时地做出了一锅热腾腾的八宝菜粥。 结果是：大喜过望，达到了记忆中的鲜美，有过之而无不及。每一口，都满足了味蕾，熨贴了脾胃，舒展了浑身每一个细胞。 这算是个fusion cuisine 吧，不同菜系的fusion ，江南与闽粤的结合。 其实，如果用一只 wide rim soup plate盛装，切记不要装满 ：） 半盘即可，再于盘边撒上数粒葱花，或几枝嫩豆苗尖，亦可如risotto 一般，登大雅之堂了 ：） 八宝菜粥 主料： 大米或糯米 或两种混合，一杯 盐 1小勺 高汤与水 适量 排骨 一磅，飞水后捞出沥干 小芋头 2个，煮熟 去皮 切成小块 皮蛋，4个，去壳，切成小块 青菜，2-4颗，切成小段 蘑菇，2个，切片 冬笋，半支，切丁 花生米，半杯， 生栗子肉（有冷冻的卖）1杯 点缀辅料： 小香葱或青蒜苗 2根，切成小粒 白胡椒粉 少许 做法： 锅中放入米，加入盐及所有材料（香葱／蒜苗除外）；再加入高汤与水，至高压锅刻度线 1/2 （容量）处，选Bean档，选20分钟烹饪时间。 出锅时，撒入葱花或青蒜苗拉，白胡椒粉，拌匀。若咸味不够，再磨一点盐花补足 注: 如果担心青菜煮黄 影响色泽， 可略去，或只用菜梗白色部分， 或用青豆代替 ***************************************************************************************
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Frittata
一个阳光明媚的周末早晨，想吃点好吃的，可是还没来得及去买菜准备原料。搜罗冰箱里的各种剩余蔬菜，做了一个克难版，中西合壁的Frittata。意外的美味。 Frittata ，操作难度系数不高，网上的方子也很多。但是要做出质感口感恰好的，还是有几个小要点的，比如蔬菜与鸡蛋的比例，蔬菜的选择，盐的多少， 如何清洁蘑菇，提前处理部分蔬菜，烤的容器，烤的时间，每一点的用心，将汇集成最后的完美。
Frittata need a cast-iron skillet (10 inch) Ingredients: ¼ to ½ tablespoon butter 1 tablespoon Olive oil or any vegetable oil 4 large eggs ½ teaspoon salt ¼ cup heavy cream or milk 2 slices of smoked Gouda cheese, diced (I got mine from Trader Joe’s) ½ cup frozen roasted corn (I got mine from Trader Joe’s) 1 medium on-the-vine tomato (or ½ cup cherry tomatoes, halved) 2-inch long Chinese stem lettuce (diced) (莴苣 ) 4 large button mushrooms, sliced ½ piece fully cooked Italian chicken sausage (or any of your favorite sausage), sliced (I got mine from Trader Joe’s) 1 shallot, sliced 1 leaf of cabbage (卷心菜), sliced 1 cup spinach (loosely packed) (pat-dry) Cooking Method: •Heat cast-iron skillet to hot, add in 1 cup sliced button mushrooms, sautéed (no oil) for 3-5 minutes until browned and sizzling, transfer to a container; •Add a tablespoon of oil to the pan, medium heat, sauté Italian chicken sausage until browned both sides, transfer to the mushroom container; •Add in shallot slices to the skillet, low to medium heat, sauté until browned; add in cabbage, sauté until wilt; add in spinach, sauté until wilt; transfer to the container; •Whisk together eggs and salt in a bowl; add cream, gouda cheese, stir to combine. Stir in frozen corns, diced tomatoes, sautéed mushrooms/shallot/cabbage/spinach; •Melt butter in the cast-iron skillet, spread butter to oil the side as well; pour into the egg mixture; •Bake in a preheated 400 degree oven until cooked through – about 12-14 minutes. Serve warm or at room temperature. Notes: •How to clean mushroom: use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. Better not to wash with water； •For a large frittata, add more minutes until all cooked through. •Optional: dust 2 tablespoon grated Parmesan cheese over the frittatas before baking for more depth of flavors. •Some other optional ingredients to add or replace: frozen peas, sliced onion, etc. •Some other cheeses to replace Gouda cheese ：shredded three-cheese blend, for example.Drunken Noodle
-- 我的第一支美食生活视频
YunnyYummy 一品揽香 做美食， 是我最大的热情所在。却一直因为忙忙碌碌， 不能尽兴烹煮。 今年终于挤出时间，待在厨房做料理。总结开发了一些简单易做，又美味营养的菜色。也终于圆了自己多年以来的梦想， 拍摄编辑了视频，开设了自己的美食生活YouTube频道， 与大家分享。希望能给大家做菜·吃饭·生活 带来一点点灵感，拓开一些许思路，带来一丢丢美丽心情。 这是我的第一支美食生活视频。希望在这且风且雨的日子里，带来一线光，哪怕多么微弱。病毒要小心，生活要继续。每个人照顾好自己，互相珍惜。 均衡饮食，放松心情，增强自身免疫力。愿我们大家都安好。 我想要分享的菜品，不论是简单易做，或是复杂繁琐的，都有我的些许心得，点滴独到。 I call them “magic touch” / “secret ingredients. 以后争取每周更新，敬请期待。最近这段特殊的日子里，尽量选一些适合景况的料理。喜欢的话，欢迎点赞，订阅，传播分享。 高清版/订阅 请点这个链接：谢谢
请帮我比较一下CANON POWERSHOT SD100, SD10, A80
我最近看到这三款价钱都差不多,想在其中选一款,
都用过或懂的朋友能帮我比较一下吗