<p><span style="font-size: 18px;"><strong> <span style="color: #0000ff;"> <span style="color: #ff0000;"> 前言</span></span></strong></span></p>
<p><span style="font-size: 18px; color: #ff0000;"><strong> 说到野炊,在广州有N多地方都可以进行,整体分为两大类:花钱的和免费的.比喻大夫山.莲花山.天后宫等就都是要花钱租场地的,而六片山.油麻山.火炉山.牛头山等这些地方就全都是免费的,自带食品炊具上山去,只要有溪水的地方稍稍平整点就可以开炉了.不过,在此要特别强调两点:<em><span style="color: #0000ff;">人离火灭,带走垃圾</span></em>!</strong></span></p>
<p><span style="font-size: 18px; color: #ff0000;"><strong> 本次野炊活动之所以选择在牛头山八哥村,主要是这里地式阴凉平坦.有台有灶有溪水,唯一没有的就是没村里人管.嘻~嘻~!</strong></span></p>
<p><span style="font-size: 18px; color: #ff0000;"><strong> 按常规,8:30集合9:00准时出发,这次依然无人迟到,你懂的...</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #ff0000;"><strong><img title="psb (37)" src="/upload/UploadWorks/2016/05/10/show/yaefatgv.jpg" alt="psb (37)" /><img title="psb (38)" src="/upload/UploadWorks/2016/05/10/show/w0pefjnu.jpg" alt="psb (38)" /><img title="psb (34)" src="/upload/UploadWorks/2016/05/10/show/rp2osezu.jpg" alt="psb (34)" /><img title="psb (31)" src="/upload/UploadWorks/2016/05/10/show/oedxyugu.jpg" alt="psb (31)" /><img title="psb (1)" src="/upload/UploadWorks/2016/05/10/show/bgnogjgy.jpg" alt="psb (1)" /><img title="psb (85)" src="/upload/UploadWorks/2016/05/10/show/fy6aerp3.jpg" alt="psb (85)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #ff0000;"><strong>10:30到达八哥村野炊点后立马分工: 美女们洗菜切菜,帅哥们找柴火生火,本来清凉幽静的山谷一瞬间变得热火朝天起来.还记得我们的口号吗 !? 来,大家一起喊出来: 哪里有天天户外,哪里就有人间烟火~!人间烟火~~!人间烟火~~~!(山谷里回声真大)</strong></span></p>
<p><span style="font-size: 18px;"><strong> </strong></span></p>
<p><span style="font-size: 18px;"><strong><img title="psb (44)" src="/upload/UploadWorks/2016/05/10/show/7mqwhjxv.jpg" alt="psb (44)" /><img title="psb (43)" src="/upload/UploadWorks/2016/05/10/show/5l2woy4v.jpg" alt="psb (43)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px;"><strong><img title="psb (27)" src="/upload/UploadWorks/2016/05/10/show/j4q7a0tt.jpg" alt="psb (27)" /><img title="psb (25)" src="/upload/UploadWorks/2016/05/10/show/9bktonxp.jpg" alt="psb (25)" /></strong></span><span style="font-size: 18px;"><strong> <img title="psb (15)" src="/upload/UploadWorks/2016/05/10/show/2fgatq05.jpg" alt="psb (15)" /><img title="psb (2)" src="/upload/UploadWorks/2016/05/10/show/hzua9bj4.jpg" alt="psb (2)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px;"><strong><span style="color: #0000ff;">与往次野炊不同的是,这次新增加了紫苏炒田螺.因此活动才以它冠名~!</span></strong></span></p>
<p><span style="font-size: 18px;"><strong><span style="color: #0000ff;">担心联和村没田螺买,我提前一天就跑到中山八路(水产市场)去买好再提回番禺放进冰箱保鲜.结果第二天到联和市场一看,那里也有,但小些,也贵些,也慢些(还要临时翦屁股),如果又大些,又便宜些,那我会直接气晕~!</span></strong></span></p>
<p> </p>
<p><span style="font-size: 18px;"><strong><span style="color: #0000ff;"><img title="psb (45)" src="/upload/UploadWorks/2016/05/10/show/b3jkqqvr.jpg" alt="psb (45)" /><img title="psb (39)" src="/upload/UploadWorks/2016/05/10/show/thxs8bpq.jpg" alt="psb (39)" /><img title="psb (3)" src="/upload/UploadWorks/2016/05/10/show/erboa4ay.jpg" alt="psb (3)" /></span></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #00ff00;"><strong>紫苏炒田螺是有讲究的: 如果火候不够,田螺里的寄生虫就不会被杀死,这样很不安全.如果煮过火了,田螺的肉会缩得很小,导致吸起来会漏气,而且口感也差很多,所以火候相当重要.</strong></span></p>
<p><span style="font-size: 18px; color: #00ff00;"><strong>基本步骤为:先将翦了屁股的田螺反复搓洗干净后控水,锅里放油烧至七成熟时(按1斤田螺1两油的比例)放入拍好的生姜片和桂皮,待熬出香味时下田螺翻炒,加少许料酒继续翻炒至田螺渗出白色的汁液来即放开水,水面淹至田螺的三分之二处为最佳,此时放盐,当煮到水面降至田螺的一半时根据个人的口味依次加入鸡精,辣椒,梓然,蒜瓣和紫苏,继续煮至水面降至田螺的三分之一时关火,再加入少许花生油(看起来光亮)出锅.这是比较清淡的做法,下次我们再来个重口味的.</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #00ff00;"><strong><img title="psb (66)" src="/upload/UploadWorks/2016/05/10/show/cnoddwox.jpg" alt="psb (66)" /><img title="psb (65)" src="/upload/UploadWorks/2016/05/10/show/6v6rm4nt.jpg" alt="psb (65)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800000;"><strong>烤五花肉: 烤五花肉的关键有三:选料,刀工,火候.</strong></span></p>
<p><span style="font-size: 18px; color: #800000;"><strong>买五花肉时最好选肥瘦搭配均匀而且带皮的为好,屠夫一般都先把五花肉切成细条细条的,那样的不好,切出来的片不够大(肉片大小以不小于香烟盒的一半为适宜).再用火一烤就缩成很小一块了.即不好看也不好吃,所以一定要找大块的(还没来得急切成细条的),然后切成1.5~2寸宽的条形,再打横切片,片的厚度为筷子的一半,记住喔:筷子的一半厚(太厚油很难烤出来,吃起来油腻,太簿容易烤干,没口感),接着洗干净后控水,再放入烧烤汁(生抽也可),料酒和姜米淹制半小时左右,然后均匀摆放到烤盘上待用.</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800000;"><strong><img title="psb (26)" src="/upload/UploadWorks/2016/05/10/show/cm9th7rp.jpg" alt="psb (26)" /></strong></span></p>
<p><span style="font-size: 18px; color: #800000;"><strong><img title="psb (28)" src="/upload/UploadWorks/2016/05/10/show/hwwkwbep.jpg" alt="psb (28)" /></strong></span></p>
<p><span style="font-size: 18px; color: #800000;"><strong><img title="psb (52)" src="/upload/UploadWorks/2016/05/10/show/f6ce0xdw.jpg" alt="psb (52)" /></strong></span></p>
<p><span style="font-size: 18px; color: #800000;"><strong><img title="psb (76)" src="/upload/UploadWorks/2016/05/10/show/9yywzopl.jpg" alt="psb (76)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #ff6600;"><strong>到这时关键就是火候啦.找柴火时就要挑结实粗壮的木(被虫吃过的木柴没有用,烧不出碳),才能烧出好碳来.火烧得越大越好,等烧至慢慢没有明火时就可以放烤盘啦(出碳的过程一般要1:00~1:30分),这时把手伸到烤盘底部(尽量贴近烤盘)感觉能坚持到五秒为最佳温度,如果坚持不到五秒则温度太高容易把五花肉烤焦,此时当把架子适当升高,如果能坚持10秒则温度太低,得降低烤架.</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800000;"><strong><img title="psb (82)" src="/upload/UploadWorks/2016/05/10/show/hklnhd5l.jpg" alt="psb (82)" /><img title="psb (77)" src="/upload/UploadWorks/2016/05/10/show/fhfj2gqg.jpg" alt="psb (77)" /><img title="psb (73)" src="/upload/UploadWorks/2016/05/10/show/z7ssdm3f.jpg" alt="psb (73)" /><img title="psb (68)" src="/upload/UploadWorks/2016/05/10/show/uve2qggf.jpg" alt="psb (68)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #808080;"><strong>待烤至两面金黄时(此时肉片的表面在滋滋冒油)再用毛刷粘上烧烤汁或生抽与植物油的混合汁在肉的两面各刷一遍,然后撒梓然粉,辣椒粉,葱花,再过一两分钟烧烤五花肉就大功告成了.</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #00ff00;"><strong><img title="psb (71)" src="/upload/UploadWorks/2016/05/10/show/n3s1kvxg.jpg" alt="psb (71)" /></strong></span></p>
<p><span style="font-size: 18px; color: #00ff00;"><strong><img title="psb (83)" src="/upload/UploadWorks/2016/05/10/show/jk9eboym.jpg" alt="psb (83)" /></strong></span></p>
<p><span style="font-size: 18px;"><strong><img title="psb (84)" src="/upload/UploadWorks/2016/05/10/show/qcqrdfrg.jpg" alt="psb (84)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px;"><strong><img title="psb (7)" src="/upload/UploadWorks/2016/05/10/show/qkgsrqp4.jpg" alt="psb (7)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px;"><strong>烤鸡的跟烤五花肉方法大同小异,只是在采购时要注意以下几点:一,鸡不能太大,不然很难烤熟透,活鸡在三斤左右为佳(小脚鸡), 二,不要买老母鸡,因为不是煲汤,要买嫩鸡, 三,淹制前去头去脖子去屁股,用刀平面使劲拍打鸡背,直至鸡背变平坦.拍过后的鸡待烤完后吃起来鸡肉容易离骨,也更入味.烤至金黄色时用刀把肉体较厚的地方割开,再用毛刷刷调料,再烤,再撒辣椒粉,梓然粉等等,时间比烤肉要长一倍左右.</strong></span></p>
<p> </p>
<p><span style="font-size: 18px;"><strong><img title="psb (30)" src="/upload/UploadWorks/2016/05/10/show/leex4knu.jpg" alt="psb (30)" /></strong></span></p>
<p><span style="font-size: 18px;"><strong><img title="psb (63)" src="/upload/UploadWorks/2016/05/10/show/3uh0sjtt.jpg" alt="psb (63)" /><img title="psb (58)" src="/upload/UploadWorks/2016/05/10/show/uavja5ms.jpg" alt="psb (58)" /><img title="psb (53)" src="/upload/UploadWorks/2016/05/10/show/mpjrsq6r.jpg" alt="psb (53)" /></strong></span></p>
<p><span style="font-size: 18px;"><strong><img title="psb (81)" src="/upload/UploadWorks/2016/05/10/show/ls3aqldg.jpg" alt="psb (81)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800080;"><strong>手撕鸡:手撕鸡相信很多广东的小伙伴们都比我还会,俺就不在这班门弄斧了~!</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800080;"><strong><img title="psb (61)" src="/upload/UploadWorks/2016/05/10/show/xku94pfs.jpg" alt="psb (61)" /><img title="psb (75)" src="/upload/UploadWorks/2016/05/10/show/cgri8wwf.jpg" alt="psb (75)" /><img title="psb (74)" src="/upload/UploadWorks/2016/05/10/show/6pa6fdvl.jpg" alt="psb (74)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800080;"><strong>烤鸡烤肉味道虽好,但吃多了也还是会有点油腻的,适时上一盘清淡爽口的拍黄瓜是再好不过的了.它即可中和多余油脂又可以清新口腔,所以称它为"植物吸油机"我觉得一点也不过分!</strong></span></p>
<p><span style="font-size: 18px; color: #800080;"><strong>拍黄瓜一般都是要先把黄瓜放冰箱冷藏一两个小时再拿出来拍是最理想的,但户外野炊就免了这道程序了.黄瓜洗净后去两头,然后用刀的平面用力拍黄瓜,拍出的黄瓜碎粒大小跟小麻将砣一样大小为适宜,然后依次放入盐,大蒜泥,生抽,陈醋,老干妈,香油拌匀即可.爱吃辣的可以放辣椒油或辣椒粉.</strong></span></p>
<p><span style="font-size: 18px; color: #800080;"><strong>以下作品是吃到一半时所拍照,所以看像有点欠佳,刚拌出来时比这漂亮,呵呵~</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800080;"><strong><img title="psb (64)" src="/upload/UploadWorks/2016/05/10/show/zdpdjcux.jpg" alt="psb (64)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800080;"><strong>接下来是今天的主食:咸骨粥~!</strong></span></p>
<p><span style="font-size: 18px; color: #800080;"><strong>担心联和没有咸骨买,也是提前一天在大塘买好的.结果联和市场还真没有咸骨买,这里,值得给自己点个赞!</strong></span></p>
<p><span style="font-size: 18px; color: #800080;"><strong>咸骨粥是懒人食品,制作很简单.水和米的比例一般是6:1为宜,米最好选东北大米,事先将洗好的米浸泡1小时(如果时间允许的话),水烧开后下米,不时翻动以避免粘锅底,煮到米开花时下咸骨和生姜米,改小火再煮15分钟,再入鸡精葱花即可,如果咸骨咸度不够,可适量加点盐.</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800080;"><strong><img title="psb (41)" src="/upload/UploadWorks/2016/05/10/show/ytkiw6bq.jpg" alt="psb (41)" /><img title="psb (24)" src="/upload/UploadWorks/2016/05/10/show/ct3fmu6t.jpg" alt="psb (24)" /></strong></span></p>
<p><span style="font-size: 18px; color: #800080;"><strong><img title="psb (46)" src="/upload/UploadWorks/2016/05/10/show/dd8akapr.jpg" alt="psb (46)" /><img title="psb (42)" src="/upload/UploadWorks/2016/05/10/show/2ac6udav.jpg" alt="psb (42)" /><img title="psb (23)" src="/upload/UploadWorks/2016/05/10/show/ftrfge0t.jpg" alt="psb (23)" /></strong></span></p>
<p><span style="font-size: 18px; color: #800080;"><strong><img title="psb (13)" src="/upload/UploadWorks/2016/05/10/show/y5sayf65.jpg" alt="psb (13)" /></strong></span></p>
<p><span style="font-size: 18px; color: #800080;"><strong><img title="psb (79)" src="/upload/UploadWorks/2016/05/10/show/hreav1kg.jpg" alt="psb (79)" /></strong></span></p>
<p><span style="font-size: 18px; color: #800080;"><strong> </strong></span></p>
<p><span style="font-size: 18px; color: #800080;"><strong>说得再多也没用,究竟好不好吃呢?让</strong></span><span style="font-size: 18px; color: #800080;"><strong>大家的表情来说话~!</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #800080;"><strong><img title="psb (50)" src="/upload/UploadWorks/2016/05/10/show/kov1y5cr.jpg" alt="psb (50)" /><img title="psb (49)" src="/upload/UploadWorks/2016/05/10/show/dwdo6dkw.jpg" alt="psb (49)" /><img title="psb (47)" src="/upload/UploadWorks/2016/05/10/show/gdwadkir.jpg" alt="psb (47)" /><img title="psb (48)" src="/upload/UploadWorks/2016/05/10/show/avpnctqv.jpg" alt="psb (48)" /></strong></span></p>
<p><span style="font-size: 18px; color: #ff0000;"><strong><img title="psb (72)" src="/upload/UploadWorks/2016/05/10/show/3olfmtbl.jpg" alt="psb (72)" /><img title="psb (51)" src="/upload/UploadWorks/2016/05/10/show/pyhsma0s.jpg" alt="psb (51)" /></strong></span></p>
<p><span style="font-size: 18px; color: #ff0000;"><strong><img title="psb (54)" src="/upload/UploadWorks/2016/05/10/show/ig1euhxw.jpg" alt="psb (54)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #0000ff;"><strong>酒足饭饱后,玩个纸牌游戏捉个迷藏什么的是小伙伴们的拿手好戏,哈哈</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #0000ff;"><strong><img title="psb (19)" src="/upload/UploadWorks/2016/05/10/show/xhfpy0it.jpg" alt="psb (19)" /><img title="psb (18)" src="/upload/UploadWorks/2016/05/10/show/4gf1nat5.jpg" alt="psb (18)" /><img title="psb (12)" src="/upload/UploadWorks/2016/05/10/show/snbw7ndz.jpg" alt="psb (12)" /><img title="psb (14)" src="/upload/UploadWorks/2016/05/10/show/vozn1xxz.jpg" alt="psb (14)" /></strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #339966;"><strong>筹备了一个星期的野炊活动完美结束,小伙伴们边打着饱嗝边用牙签挑着牙缝里的残渣各回各家,六月的野炊活动又即将提上日程,强烈期待中......!</strong></span></p>
<p> </p>
<p><span style="font-size: 18px; color: #339966;"><strong><img title="psb (11)" src="/upload/UploadWorks/2016/05/10/show/wvujevc5.jpg" alt="psb (11)" /><img title="psb (10)" src="/upload/UploadWorks/2016/05/10/show/qdmwd3kz.jpg" alt="psb (10)" /></strong></span></p>
<p> </p>
<p> </p>
