大概沒有人不愛吃馬鈴薯的，今天跟大家介紹培根馬鈴薯小煎餅，透過培根豐富的肉香油脂味讓馬鈴薯泥吃起來更順口，也因為加了蔥末，讓顏色呈現更為豐富漂亮，應該可以成功吸引小朋友！

做法上有兩點要提醒大家，馬鈴薯塊弄熟可以用電鍋蒸或者用熱水煮，另外，做這個餅的時候建議把培根和洋蔥切得越小越好，除了能讓口感更棒以外，捏成餅的時候比較容易緊實，煎的時候也比較容易維持餅的形狀。

感謝收看！

Directions:

1. Finely chop the onion and bacon. At the same time, peel and cube the potatoes, then steam them until soft.
2. Sauté onion, then add bacon and continue to stir fry until aroma. Next, add chopped scallion (white part) and stir fry slightly. Set aside.
3. Mash the steamed potato, mix well with onion and bacon. Lastly, add some chopped scallion (green part) and white pepper. Shape the mashed potato mixture into round shapes, lightly dust with flour, then pan fry both sides until golden brown. DONE.

九層塔炒蛤蜊，蛤蜊是婆家親戚到彰化芳苑海邊親手撈的，野生的蛤蜊吃起來的比一般養殖的還要Ｑ彈，非常感謝。這也算是熱炒菜中最簡單、容易上手的一道，備料和烹煮的時間都短，也可做為周間晚餐的料理之一。

Directions:

1. Sauté minced garlic and minced chilli until fragrant, then stir in the clams.
2. When the clams are slightly open, add half a teaspoon sugar, 2 teaspoons rice wine, 1 teaspoon dark soy sauce, and mix well.
3. Lastly, add a handful of basil, stir fry until aroma. The dish is ready.

檸檬和海鮮是絕配，除了可以去腥，還能提出清爽好味道，除了蝦子以外，魚片也可以先用檸檬抓醃一下，再下鍋煎，就可以減少魚肉可能有的腥味。這道菜很適合作為藜麥的配菜，健康但是沒有甚麼味道的藜麥，加上香噴噴檸檬味的蝦子，超級清爽的夏日套餐，推薦大家。

巴西利牛肉丸，名如其義，加了巴西利製造牛肉丸本身的香氣。如果新鮮巴西利不容易取得，可以用香菜末、羅勒葉、九層塔替代，以上香料若都不可得，也可以用超市賣的乾燥綜合義大利香草末，甚至不加也沒關係。

醬料部分，我下次會試試看加些番茄醬進去，希望能夠讓顏色更美，這道菜拌麵或者飯都很棒外，也可以和煮熟的藜麥一起吃，應該風味也很不錯：）

Directions:

1. Put 1 ½ beef tomato and 1 garlic clove in a blender, blend until pureed.
2. Add ¾ teaspoon salt, some black pepper, a raw egg yolk and chopped fresh parsleys to 500g ground beef, mix all ingredients well until the meat is in sticky consistency.
3. Shape into small meatballs, then pan fry the meatballs until they stay in shape. Next, stir in button mushrooms, chopped onions and tomato puree.
4. When all the ingredients are cooked, the dish is ready to be served.

看看我們今天有甚麼特別來賓呢?

好啦，講正經的，這是公公今天的特製午餐，主菜是蜜汁烤雞腿，烤雞腿的食譜請參考網誌；）希望大家還喜歡我今天這個圖片發想XD