作法,

• 50克花椒粒洗净加500毫升水烧开至水刚变色即可
• 花椒可重复烧4次

视频, Youtube

• 肉排放一点点盐,酱油,黑胡椒搅拌,在裹上橄榄油
• 空气炸锅余热2分钟到200度
• 牛排烤5分钟,羊排6分钟,猪排7分钟,翻面
• 另一面烤适量时间(一般前一面减去1分钟)
• 冷却5分钟

原生态,注意香芹铺了两次,当中加了一次开水

另一个原生态, 橄榄油和肉香料搅拌铺在最下层,上面加蔬菜橄榄.边沿加点水.

蔬菜(蔬菜不要太多,否则味道就淡了),

• 半个洋葱切末
• 1个红番茄切丁
• 1胡萝卜切段
• 1底部红色的白萝卜(turnip)切段
• 1西葫芦(zucchini)切四分之一长条
• 1土豆切块
• 1小把四季豆切段
• 半个红椒切长条
• 100克圆豆
• 2花菜切块

酱汁(4辣椒粉,4甜姜粉,2苦香姜黄粉兼染色,1香孜然)由以下材料混合,

• 1小勺辣椒粉(paprika)
• 1小勺姜粉(ground ginger)
• 半小勺姜黄(ground turmeric)
• 四分之一小勺孜然(ground cumin)
• 适量盐和胡椒
• 1勺香芹(parsley)
• 1瓣蒜切末
• 1勺植物油
• 1勺橄榄油
• 4勺水

作法,

• Bosch电磁炉中火(5-6档)预热铸铁锅2-3分钟后,加入橄榄油
• 加洋葱和番茄和2小勺酱汁搅拌炖5分钟至其完全融合
• 分层摆放蔬菜. 难熟的(萝卜,土豆)放在下面, 易熟的放上面(青瓜, 花菜, 红椒, 四季豆, 圆豆). 最后浇少酱汁
• 中火炖45分钟. 不时检查是否水够,必要时给多次加入少量水. 同时顶部蔬菜也要用底部酱汁滋润一下.
• 和面包一起趁热吃

视频, Youtube Dropbox

小结,

• 应在低层洋葱上加香料(孜然,红辣椒粉,姜黄等等), 柠檬切片放在顶端可以入味.
• 试试一开始加点水,避免洋葱黏在锅底. 视频中可以看到一开始就加了洋葱和番茄并不断地翻炒.后面加入蔬菜.

• 去骨鸡腿肉(或琵琶腿,即小腿肉).没皮健康. 斩筋再切小块
• 葱姜泡水手掐捏出汁.分次倒入葱姜水抓拌.加蛋清抓拌.二次倒入葱姜水抓拌.三次倒入葱姜水抓拌
• 加酱油老抽抓拌.花雕酒,白胡椒粉,盐(可选),淀粉,抓拌
• 配料: 长葱白段,竖切刨开四刀,再横切大葱花. 去皮姜片. 蒜去皮去头切片
• 兑汁: 盐,3小勺糖,白胡椒粉,黄酒,醋,酱油,水淀粉,老抽,搅拌均匀,加点配料里面的葱姜蒜
• 炸花生米: 开水泡红皮花生米,剥皮,温油下锅,小火炸,如油温高了随时离火. 花生米不能粘锅变色;g张嘴；不冒泡了（说明水分没有了,脆了）；在漏勺里面颠起来,清脆的声；出油了,有香味；微微泛黄就出锅. 出锅后的花生靠余温还会继续变色,所以不能过火
• 炸花椒: 用刚才的部分炸花生米的油继续小火炸北京花椒. 如油温高了随时离火,保持温油的状态.将部分炸好的花椒油倒入鸡丁里封油,用筷子搅拌均匀. 觉得颜色不够,又加了老抽,拌匀
• 另起锅热油,滑鸡丁,放入鸡丁需要静置一会儿,再翻炒. 出锅过漏勺,控油
• 重新起锅,倒油,小火煸炒四川大红袍花椒(二十七八粒),煸香花椒后,撇出花椒留底油,小火炒红辣椒变成褐色. 倒入鸡丁,大火急炒,下配料葱姜蒜,香味出来,倒入芡汁儿,（如果愿意,放入辣椒面）,老抽,出锅前,加花椒油和花生米

视频, Youtube

鸡肉塔吉锅的菜谱.

材料,

• 1.5 kg chicken (cut into pieces or just thighs)

鸡肉酱汁,

• Saffron (藏红花) water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
• 1 teaspoon of saffron water.
• The pulp (果肉) of 1 large preserved lemon (or 2 small ones)
• A handful of fresh cilantro (香菜) and parsley (香芹)
• 2 large garlic (大蒜) cloves
• 2 teaspoons ground paprika (红辣椒粉)
• 1 teaspoon ground ginger (生姜)
• 1/2 teaspoon ground cumin (孜然)
• 1/4 teaspoon of pepper (胡椒)
• 2 tablespoons of olive oil

塔吉锅蔬菜,

• 2 onions (grated)
• 2 tablespoon olive oil
• Pinch of salt and ground turmeric
• 1 tablespoon fresh lemon juice
• Handful of green olives
• The skin of 1 preserve lemon (cut into quarters)

作法,

准备配料:

• First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed.
• Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
• Finely chop the parsley and cilantro.
• Grate the garlic cloves

腌制鸡肉:

• Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
• Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts.
• Cover and refrigerate for at least 1 hour or overnight.

开锅:

• Peel and grate the onions. Finely chop the leftover onion pieces.
• Drizzle olive oil in the bottom of the tagine and cover with the onions.
• Sprinkle a little bit of salt and turmeric over the onions.
• Add the chicken over the onion bed, and cover with any leftover charmoula.

开始炖菜:

• When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
• On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
• Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
• Add the lemon juice and green olives to the sauce.
• Top the chicken with the preserved lemon skins.
• Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
• Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.
• Serve immediately with crusty bread.

视频, Youtube

另有摩洛哥塔吉锅鸡肉简易版(Moroccan Chicken Tagine in a step by step easy way).

小结, 重点是鸡肉.主要调料应该用于鸡肉腌制中.如第一个菜谱所示.除了洋葱外不应再添加其他熟菜.

材料,

• 海带100克
• 内酯豆腐1盒
• 大虾10只(可选)
• 盐2勺
• 橄榄油1勺
• 葱姜蒜末

做法,

• 海带泡发(清水浸泡4~6小时,期间换水1~2次去杂质, 如时间充裕可泡一整夜,这样海带会更加柔软; 用 40度左右的温水加少量白醋,搅拌后浸泡20~30分钟)切段
• 大虾去皮,豆腐切块,葱姜蒜切末
• 锅中放适量橄榄油爆香葱姜蒜末
• 放虾仁炒至变色,倒入500毫升清水
• 水开后加入海带,再放入豆腐
• 加入两勺盐,煮开即可

材料,

• 细面1斤
• 花椒粒1碟小火炒变色(枣色)晾干(不要糊了)磨粉
• 小萝卜切丝
• 黄瓜切丝
• 青葱切末

作法,

• 开锅油热加20粒花椒略炸出味加2炒菜勺生酱油和一点水,搅拌8下后丢弃花椒粒,取出熟酱油备用
• 二八酱3茶勺,兑3茶勺温水充分搅拌20秒,加2小勺盐,2小勺糖,1勺味精,搅拌20秒,加25克醋,和之前熟酱油搅拌
• 加花椒粉(可多点)
• 宽水下面,九成熟取出放入凉水搅拌清洗,晾干加葱油(可选)搅拌防止粘连,放熟芝麻或花生碎,制成的酱可以放置4小时让其自然发酵(不要放麻油,夺了芝麻酱的味)
• 面和配料酱搅拌
• 可选,按个人口味个别再加醋或辣椒油

视频, Youtube Dropbox

材料,

• 鸡蛋3-4个
• 西红柿1个切丁
• 大量葱白(至少大半碗)斜切眉毛葱(略粗出香味)
• 八角1个

作法,

• 鸡蛋油多一点,炒稍老出香味
• 温油下锅大葱和八角,煸至葱焦黄色
• 倒入西红柿和酱油,搅拌4下
• 水400毫升, 加鸡蛋至大火水滚(鸡蛋香味和葱味在汤里混为一体)
• 一点盐,搅拌
• 加面条煮熟

小结,

• 用汤锅比平底锅水更容易蓄起来
• 面竖着放再打散,或用更长的细面,这样面不粘连易熟

视频, Youtube Dropbox

特点是软烂入味.

材料,

• 100克肥瘦肉末
• 两根葱白斜切马蹄葱, 大拇指大姜切末
• 蒜6瓣切末
• 两根绿线椒切大颗粒(两根可能太辣了,1根或不放都可以)
• 半个红椒切长条,再切为1.5公分长丁
• 5根长茄子每根切6长条再长条切为10公分段

作法,

• 豆油烧热冒烟下一半茄子摊开每一条茄子都能接触锅底,煎至金黄色,1分钟翻面再煎1.5分钟(可茄子蒸10-15分钟代替,蒸的茄子易碎). 另一半茄子同样处理.
• 另起锅,油热下肉末炒至变白肥油出来,下花椒面(或十三香)炒香后,下葱姜(蒜后放)炒至肉末出泡沫
• 下20克酱(黄豆酱)炒4下烹入黄酒加入100克清水,少量老抽酱变红,10克蚝油增鲜,3~4分钟烧至入味
• 然后把线椒和红椒丁放在上面不盖锅盖2分钟,盖上锅盖1分钟
• 1小碗水淀粉(汤水可略多一点)分3次勾芡
• 放蒜末,略加一点锅边醋,搅拌6下结束

Youtube Dropbox