【莉莉小厨】一饭一菜皆日常
【莉莉小厨】一饭一菜皆日常
德丰面厂就在温哥华的维多利亚街，经营传统的面食制品。有面条、饺子皮、烧卖、冷冻面食……，老牌子了，听说前几年换成深圳大学的一名毕业生当老板，其它没啥变化，就是自从疫情开始，门店大门不开，拿一张桌子挡着，露个小窗口，有需要的按响铃购买。像我这种不常买的人，也不知道他们家有啥产品？只好望而却步。不过超市也有他们家的产品，还经常特价，上周我买了两包炒面，4加币/2大包，每次吃半包，能吃四次呐。
有网友说:两大包吃不完，容易坏，建议冷冻储藏。吓得我赶紧看包装，原来8月29号才到期，早着呢。炒面冷冻之后比较硬，不好吃，还是放在冷藏比较好。
我做炒面的方法非常简单:先煮适量的开水，然后把半包面条弄松散，放入锅中搅散 ，倒一点儿食用油，一小勺盐，这样煮出来的面条不粘。煮滚以后过冷河，提前在炒面中加一点酱油和食用油抓匀。起锅热油，先将小青菜、红萝卜、葱白炒香，再放入炒面兜匀，用糖和蚝油调味儿，最后把葱段放下去，再次兜匀上碟食用。
第二道菜是:葱花茄子鸡蛋饼
-食材:
中等大小紫色茄子一根、葱花一把、红萝卜丝儿一份，鸡蛋5~6个。
-做法:
茄子刨掉部分紫色的皮，切成段，再切成薄片。撒一勺盐，腌出水分，抓干过滤待用；五个鸡蛋打散，加一勺盐和料酒搅匀；将所有食材加入鸡蛋中，再次翻拌均匀。在不粘锅中倒入少许食用油，将鸡蛋茄子糊倒入，中小火煎至一面定型，翻转再煎另一面，煎至两面微黄出锅。有红色、绿色、紫色三种蔬菜，还有鸡蛋，营养全面。
第三道菜:广东烧鸭
去costco购物时，朋友告诉我丰泰超市的冷冻柜有一款“广东烧鸭”（半只装）特价，7.99加币/包，挺好吃的，让我帮他买三包。我看见买的人挺多，朋友都买三包，那我也不落后，买两包吧。将烧鸭解冻之后，拆开包装，里面有一包半只装的真空冷冻烧鸭，还有一包酱料。烧箱350℉，烤20分钟，再将配备的那包烧鸭料汁儿倒进去，真的跟烧腊店买的一样。味道真不错，烧鸭的肉也很嫩，一咬就烂。以前我买的冷冻广式烧鸭咬不动的，鸭肉跟牛皮一样，怎么咬都咬不动。这次就不一样，确实挺好的，我要把牌子记住，下次还是买这家的。烤烧鸭的时候一定要专心，把鸭腿根和翅膀尖用锡纸包住，这两个地方油 脂少，容易烤糊。另外时间一到，及时拿出来。我就这里疏忽了，烤鸭的时候刷手机，烤熟了没有及时拿出来，焖在烤箱里，结果有点儿糊了。
今天就吃这些！
If you're like me who loves convenient yet flavorful meals, Lily's Kitchen offers great options for quick cooking. I particularly appreciate the炒面 (fried noodles) from 德丰面厂; their noodles cook quickly and pair wonderfully with fresh veggies like芽菜仔 (sprouted beans). A tip I learned is that after boiling the noodles, rinsing them with cold water helps keep them from sticking, which makes stir-frying easier. As for storage, while some suggest freezing炒面 to prevent spoilage, I found that refrigerated noodles taste better and have a more pleasant texture. Also, including seasonal vegetables not only enriches the flavor but adds color and nutrients, making even a simple dish feel special. Another favorite is the 葱花茄子鸡蛋饼 (scallion egg and eggplant pancake), which is very easy to make yet filling and nutritious. Remember to salt and drain the eggplant slices to reduce bitterness and moisture before mixing them into the egg batter. Finally, the Guangdong-style roast duck from 丰泰超市 is a true find. The ready-to-cook frozen half ducks come with sauce packets that replicate restaurant quality. My advice is to carefully wrap the thinner duck parts with foil to prevent burning and watch the oven time closely to achieve juicy, tender meat. These tips and recipes reflect my daily cooking adventures and show how accessible delicious home meals can be with the right ingredients and a bit of care.
