比如糖醋排骨，输入部份如糖醋后点搜菜谱按钮即可查询
用料
"豬小排1斤","豆豉2T","蒜頭3顆","嫩薑1/3兩","紅辣椒1支","蔥1支","青江菜8棵","A.酒2t","A.鹽1/2t","A.味精1/2t","A.糖1/2t","A.白胡椒粉1/4t","A.香油1t","B.醬油2t","B.糖1t","B.味精1t","B.烹調用油1T","C.太白粉2t",
豉汁小排骨的做法
豆豉洗淨擠乾。紅辣椒去籽切碎，蒜、薑切末、蔥切蔥花、各取約1T的量；青江菜油水炒後散致瓷盤備用。豬小排洗淨剁成2.5立方公分塊，再入水盆內順向拌片刻後瀝乾，加入調味料A拌勻。起油鍋小火炒香蒜末、薑末、豆豉。加入調味料B、紅辣椒末，熄火加入豬小排及調味料C拌勻，盛盤，速以大火蒸40分鐘後取出。撒下已過油或過水的蔥花，再稍拌合，使蔥花均勻散佈，以青江菜圍邊。
小贴士
更多【豉汁小排骨】料理小技巧可至→http://www.chunghuacatering.com/recipe/740/%E9%BC%93%E6%B1%81%E5%B0%8F%E6%8E%92%E9%AA%A8