菜市場就在馬路對面，我和寶爸一起去買菜，倆兒子不喜歡吃海鮮，對雞肉和豬肉情有獨(dú)鐘，于是我們就買了肉餡、豬脊骨、里脊肉，還買了2雞腿，青菜是黃瓜和荷蘭豆。現(xiàn)在的菜價真不高，這一堆也才幾十塊。

曬曬我家午飯：烤脊骨+蒸黃金糕+辣子雞丁+蒜蓉荷蘭豆+拌糖醋黃瓜條

就這色香味俱全的菜一上桌，倆兒子可高興了，而我們老兩口更是把孩子愛吃的往跟前推。人過五十，不求大富大貴，只求一家人常在一起，溫馨而幸福。當(dāng)我把這一桌菜往家人群里一發(fā)，立馬有評論“中國式好爸媽，太有愛了”！

蒸黃金糕，用肉餡做的蒸糕，吃著香還不油膩，尤其是里面放了松花蛋，味道和口感更好了！

做法：

1，準(zhǔn)備肥瘦豬肉餡，松花蛋，蔥姜花椒水，鹽，淀粉

2，把松花蛋上鍋蒸幾分鐘，拿出來后切成小塊待用

3，肉餡里先攪入一些蔥姜花椒水，再放鹽、胡椒粉調(diào)味，攪入稠淀粉

4，順著一個方向攪到細(xì)膩起黏，放入切成小塊的松花蛋拌勻，摔打一小會，用濕屜布包上，整理成長方形

5，鍋里水開后上屜蒸25分鐘，中途打開屜布，在肉糕上抹一層雞蛋黃，再蒸3分鐘，關(guān)火出鍋，涼透可切。

烤脊骨，燉的吃煩了，換個烤的做法，香而入味，滿滿的燒烤味。

做法：

1，準(zhǔn)備1大盤肉厚的豬脊骨，泡去血水，倒入煮鍋里，加蔥姜、八角、桂皮、料酒、醬油、鹽，煮40分鐘

2，撈出，稍微控控湯汁。碼在鋪了錫紙的烤盤里，噴上一薄層植物油，上200度的烤箱烤

3，10分鐘后撒上孜然燒烤料，烤一會后發(fā)翻面，再撒孜然燒烤料，微黃后出爐

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辣子雞，微麻辣，香酥，停不下筷兒！

做法：

1，準(zhǔn)備2個雞腿，剔骨后切成丁，洗凈后攥水入盆，加料酒、生抽、鹽、白糖、白胡椒粉抓勻抓滑

2，加淀粉拌一下，加點(diǎn)植物油封住

3，鍋里加炸油燒熱，雞丁下鍋先別動，定型后用鏟子推動散開，炸熟上色

4，撈出來，油溫上來后復(fù)炸，顏色棗紅色，撈出控油

5，炒鍋里炸油倒出，留少許底油，放花椒炸出香味，倒入干辣椒段炒到干香

6，放蔥姜蒜慢炒至香，加一點(diǎn)點(diǎn)鹽入底味炒勻，倒入炸好的雞丁，撒上白芝麻，炒勻出鍋

糖醋黃瓜條，有肉的飯桌上來一道它，開胃又解膩。

做法：