婆婆從前這樣做臘肉

1. 三磅五花肉洗淨擦乾
2. 切成約一寸半厚度的肉六長條
3. 鑽洞穿繩後待用
4. 這時將四分之一杯粗鹽加八分之一杯花椒在乾鍋裡大火炒香後磨碎,(我還加兩茶匙的sweet paprika 目的是取它的紅色), 拌勻後抹在肉條上
5. 放入密封容器中後在冰箱中醃一或兩夜
6. 太陽好的時後拿出來曬太陽
7. 早出晚歸(冰箱)三五天後即可存入冰箱或冰櫃. (瘦肉曬過頭了就會太木了,不好吃.)

前日我們蒸了一些嚐味道, 還不錯.
最主要是享受那早晚搬肉出入的趣味, 絕對比陶侃搬磚好玩. 不信? 你也試試??

湯種麵包

湯種
Mix 5/8 Cup water with ¼ Cup bread flour, cook over low heat till 65C (150F), remove from heat and let sit in refrigerator overnight.
麵包
Add 2 small eggs, 4TBS butter, 1/4C milk to湯種, and mix well.
Then, add 4 ½ Cup bread flour (or 1 ½ Cup whole wheat flour plus 3 Cup bread flour), 1/3 Cup sugar, dash of salt, 4TBS milk, 1 TBS yeast, mix and knead into a smooth dough. Cover with Saran wrap and keep it at ~85F.
Raise the dough till double in size.
Add 1Cup raisin (or your favorite dry fruit) and ½ Cup of walnut (or any nuts).
Put the dough into bread pan or cake pan and let it rise again.
Before baking, brush on some egg white to make a hard and golden top crust. Also, you may sprinkle on some oatmeal too.
Bake at 300F for 30 minutes.