国庆在家享受大闸蟹
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买回的螃蟹要当天吃才香，放两日，螃蟹饿瘦了，不好吃。 大闸蟹最经典的吃法其实是蒸，其他的都不好吃。 蒸之前先要清理，可以放在水盆里或者在流动水下，用刷子刷洗螃蟹的全身，边边角角都刷洗干净了。一定要小心，不要被螃蟹大钳子“夹”着，所以，就这样五花大绑地刷螃蟹吧，虽然比较费力，但是安全。 螃蟹清理干净后，在蒸锅中放足量水大火烧开，然后放入螃蟹蒸熟即可。话说简单，其实也有要点滴： ·螃蟹根据个大小，8-10分钟即可，最大的蟹15分钟也熟了，不然蒸久了，肉老而且黄也会“飞出”； ·最核心的，螃蟹要捆绑着，而且仰面蒸，这样螃蟹腿不掉、黄也不会流出，千万记得！ 阅读全文>> |
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明天就是中秋了，祝大家节日快乐。今天的月饼出炉了，明天正好吃个新鲜的，不知道该写点什么，直接上图吧。 照片照的实在不好看，得买几本有关照相技术的书看看了，大家将就着看看吧，祝大家节日快乐偶。 |
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The conversation had just turned to
club ownership when Ian Watmore made the observation — second-hand,
he was keen to stress — that sensible and successful people have a
strange tendency to “leave their best judgment behind at the gates”
when they enter the mind- altering world of football. The same might be said of administrators, to judge from the experiences of some, though not quite all, of Watmore’s predecessors as chief executive of the FA. There was Graham Kelly, the football man who was forced to resign over an allegedly improper loan to the FA of Wales; there was Adam Crozier, the advertising executive who had barely begun his expensive facelift of the governing body when he decamped to Royal Mail; and there was Mark Palios, the insolvency practitioner who stood down over his handling of the unedifying scandal that arose from Sven- Göran Eriksson’s dalliance with a secretary. When Brian Barwick, a former television executive, departed last year with his dignit |
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