《邪修菜譜》終於知道為什麼名門正派鬥不過邪修了！離譜！#搞笑 #離譜 #正能量 #菜譜 #邪修 #漲知識 [氣炸鍋/小吃 DIY]

資料來源:https://www.youtube.com/watch?v=P_FLYd8xshI

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終於知道名門正派為什麼討厭邪修了

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大廚們的腳筋腦汁都不如大禪豬們的靈雞一動

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正常做插燒肉 你得焯水

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還得被其香葉 八角 桂皮 回香等一堆調料

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比例不對 還不好吃

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而邪修只要兩瓶養樂多

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額外加一小瓶生抽 一小瓶水

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十幾分鐘收乾湯汁就行 你瞅瞅這是啥

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還有煮飯的時候滴進去兩滴油

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煮出來的飯顆粒分明 還帶著點油香

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吃起來特別香

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煮玉米的時候加一點鹽 就可以把玉米的甜味吹發出來

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吃起來更軟糯香甜

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當然 要是你實在懶得連玉米都不想煮

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邪修大人也是自有妙計

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首先把玉米外層的皮拔開

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清理掉玉米 需要自來水沖一下

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再把玉米皮重新裹回去

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放入微波爐 直接高火五分鐘

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倒點以後拿出來稍微晾一下就完成了

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吃起來跟正常煮的玉米幾乎沒有任何的區別

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省時省力 特別簡單

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還有正常我們做無水蛋糕

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需要先把蛋黃淡清分離

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之後不僅要打發蛋白

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還得嚴格要求材料比例

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搞不好就做成一坨

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但你只需要找一個紙杯

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把雞蛋打里頭再加一勺奶粉

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攪拌均勻之後放微波爐高火一分鐘

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鬆鬆軟軟的 簡直是太香了

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要是想吃有嚼勁的就加點麵粉

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口感會更勁道

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一小姐姐看網友都這麼有才

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於是立馬提問說

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油炸花生米太費油怎麼辦

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結果一邪修

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網友立馬開課說

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只需要給花生米噴點油

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隨後攪拌均勻

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放進空氣炸鍋180度

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10分鐘出鍋後來點鹽

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這樣一盤又香又脆的花生米就做好

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如果浸泡半小時後去皮

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再放點花椒 乾辣椒

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出鍋後撒點鹽

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就是酒鬼花生

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如果加白糖 芝麻 蛋黃

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出鍋後就是滿口香花生米

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如果水洗後擦乾後再放鹽

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出鍋後就是鹽菊花生

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要不怎麼說邪修修煉就是快

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它不光是快

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還不需要任何技術含量

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永遠讓你超進到

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以前只知道可樂可以用來做雞翅

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現在就連蜜雪冰塵也被開發到了極致

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百香果檸檬雞爪

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先整一杯全糖香凝百香果

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倒出半杯對水

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裡面清凝留著泡涼拌菜

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盆里整點自己喜歡的配菜

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再把它倒進去冰箱冷藏三小時

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口感最佳

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接著是棒打鮮橙燉雞翅

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雞翅煎到兩面金黃

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直接倒入整杯棒打鮮橙

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加上一點老抽和鹽調色調味

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小火燉半小時

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最後大火收汁 直接香迷糊

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夏天怎麼能少得了清爽的涼面呢

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準備一碗面 放入喜歡的配菜

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再加一杯五分甜的檸檬水

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倒進去就完成了

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好好好

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這下成功填補了自家做飯

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沒有科技與很活的空白

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這就像正派宗門弟子苦修十年半載

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卻進展緩慢

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面對邪修強大力量的蠱惑

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先是忍耐 然後沒忍住

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最後後回怎麼沒早點學

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不得不說

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名門正派追殺邪修是有一定道理的

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難怪說正道的類似類活

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都不如邪修的靈跡一動