Create 葱油肉沫炸酱 #140
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Create 葱油肉沫炸酱 #140
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TAGOST ADD #油泼辣子
Create ci.yml
提供解析解
原菜谱中写道：“西红柿的数量 = 人数 * 0.9 向上取整。” 这条语句是有歧义的，我的编译器把它理解成了人数 *（0.9 向上取整）也就是人数 * 1 = 人数 所以，我那天给10个人做饭的时候，用了10个西红柿，导致大量西红柿从锅里面溢出。 后来经老婆指点，应该理解成(人数 * 0.9) 向上取整，也就是只要9个西红柿就行了。 于是，我决定提交此commit，fix掉潜在的歧义bug。
优先级歧义导致西红柿数量溢出
Update 如何选择现在吃什么.md
Trailing spaces
Spaces after list markers
Multiple consecutive blank lines
Multiple top level headers in the same document
添加了金针菇汤
[Contributing Rule Change] 贡献指南规范化
去了趟市场以更新金针菇具体的量
增加干锅注意事项
* 增加硅胶铲作为配合不粘锅的选型 * 提醒 蒸菜时 注意不要将水煮干
添加手动放气可能存在的问题
更新了部分制作时的注意事项
炒、蒸 tips 更新
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不要忘记修改readme的引用 |
Anduin2017
reviewed
Feb 21, 2022
| 4. 【稀释酱】豆瓣酱、黄豆酱、干黄酱加黄酒稀释，拌开拌匀，备用。 | ||
| 5. 【切葱碎】把剩余大葱切成葱碎，不要太碎，1平方厘米方块即可。 | ||
| 6. 【熬炸酱】将炼好的葱油加热至5成热后，放入稀释好的炸酱，放入炸酱后改小火，同时放入三分之一的葱碎，将浸泡料渣用的开水倒入几勺，同时用锅铲不断搅动酱，避免糊锅。 | ||
| 此时国内会有大泡不断的出现，这是葱碎的水气和加入的水，不用担心。5分钟后下入三分之一的葱碎和几勺泡料渣的开水，继续搅动。再过5分钟下入最后三分之一的葱碎和炒好的肉沫，继续搅动，5分钟后出锅。 |
Anduin2017
reviewed
Feb 21, 2022
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| 1. 炸酱想要香，葱油必须炼好 | ||
| 2. 炸酱过程就是利用油把葱碎炸香，让葱香味与酱融合的过程。不断加水是为了避免干炸把酱炸干，这样就失去了酱的流动性。 | ||
| 3. 最后一次放肉沫，不提前放是防止肉沫被炸的太干。 |
Anduin2017
reviewed
Feb 21, 2022
| 2. 炸酱过程就是利用油把葱碎炸香，让葱香味与酱融合的过程。不断加水是为了避免干炸把酱炸干，这样就失去了酱的流动性。 | ||
| 3. 最后一次放肉沫，不提前放是防止肉沫被炸的太干。 | ||
| 4. 炸酱过程中 全程小火 同时搅动酱 避免糊锅。 | ||
| 5. 这样做好的炸酱可以放在储物罐中冷藏保存，拌面佐餐都可以。 |
Anduin2017
requested changes
Feb 21, 2022
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