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免费菜谱api接口-菜谱大全api

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发布于 2015/10/12 10:48
字数 4375
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菜谱大全api通过SDK提供给APP包括需要查询的菜谱名等信息的实时在线数据服务接口调用非常方便。

接口名称:菜谱大全api

接口平台:免费api接口

接口地址:http://apis.juhe.cn/cook/query.php

支持格式:json/xml

请求方式:GET/POST

请求示例:http://apis.juhe.cn/cook/query?key=&menu=%E8%A5%BF%E7%BA%A2%E6%9F%BF&rn=10&pn=3   

菜谱大全api调用代码JSON返回示例:

{
    "resultcode": "200",
    "reason": "Success",
    "result": {
        "data": [{
            "id": "45",
            "title": "秘制红烧肉",
            "tags": "家常菜;热菜;烧;煎;炖;红烧;炒锅",
            "imtro": "做红烧肉的豆亲们很多,大家对红烧肉的热爱更不用我说,从名字上就能反映出来。一些高手们对红烧肉的认识更是令我佩服,单单就红烧肉的做法、菜谱都看得我是眼花缭乱,口水横流。单纯的红烧肉我平时还真没做过,再不抓紧时间做一回解解馋,不是对不起别人,而是太对不起我自己了! 这道菜的菜名用了秘制二字来形容,当然是自己根据自己多年吃货的经验想象出来的,我不介意把自己的做法与大家共享,只为大家能同我一样,吃到不同口味的红烧肉。不同的人们根据自己的习惯都有不同的做法,味道也不尽相同。我的秘制的关键就是必须用玫瑰腐乳、冰糖和米醋这三种食材,腐乳和冰糖可以使烧出来的肉色泽红亮,米醋能解腻,令肥肉肥而不腻,此法烧制的红烧肉软糯中略带咸甜,的确回味无穷!",
            "ingredients": "五花肉,500g",
            "burden": "玫瑰腐乳,适量;盐,适量;八角,适量;草果,适量;香叶,适量;料酒,适量;米醋,适量;生姜,适量",
            "albums": ["http:\/\/img.juhe.cn\/cookbook\/t\/0\/45_854851.jpg"],
            "steps": [{
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_0824e37faf00b71e.jpg",
                "step": "1.将五花肉煮至断生状态"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_b6d7329b703f6e85.jpg",
                "step": "2.切成大小一致的块"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_6ee9e8dab0516333.jpg",
                "step": "3.放在锅内煎"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_b9afd6d4dd81f55c.jpg",
                "step": "4.入生姜"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_d0170fbe236421f9.jpg",
                "step": "5.放八角草果各一个,香叶一片"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_639b12210745fa41.jpg",
                "step": "6.放冰糖"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_c25e0cedd2012f45.jpg",
                "step": "7.加料酒"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_eb68327980f022dd.jpg",
                "step": "8.加玫瑰腐乳和腐乳汁及适量盐"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_ac17263a11507a41.jpg",
                "step": "9.加米醋"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_f5489af5d12b4930.jpg",
                "step": "10.加水继续炖"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/45_8e0cf83cb7306281.jpg",
                "step": "11.直至肉变软糯汤汁收干即可"
            }]
        },
        {
            "id": "52",
            "title": "经典红烧肉",
            "tags": "家常菜;咸;半小时-1小时;孕妇;青少年;老人;白领;晚餐;红烧;营养;增强抵抗力;全菜系;1-2人;待客菜;锅子",
            "imtro": "红烧肉是热菜菜谱之一,以五花肉为制作主料,红烧肉的做法各地也会稍有不同。南方习惯用酱油(老抽)调色,而北方则偏爱炒糖色儿,红烧肉也是我拿手菜之一,不管是逢年过节还是亲朋聚会都不会少了诱人的红烧肉。红烧肉的特点;浓油赤酱,肥而不腻,入口酥软即化。",
            "ingredients": "五花肉,1000g",
            "burden": "葱,适量;姜,适量;蒜,适量;八角,2粒;桂皮,1块;干辣椒,1个;酱油,适量;冰糖,适量;盐,适量;料酒,适量",
            "albums": ["http:\/\/img.juhe.cn\/cookbook\/t\/1\/52_759155.jpg"],
            "steps": [{
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_b02a6aa276e3352f.jpg",
                "step": "1.五花肉洗净切成大块。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_0cfde36e8061dd9c.jpg",
                "step": "2.冷水把肉下锅烧开,把肉焯水。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_4bbe9a903c8b144e.jpg",
                "step": "3.准备好 八角 桂皮 葱姜蒜 辣椒。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_887688f6d7716106.jpg",
                "step": "4.把锅烧热,下入焯水的五花肉,小火煸炒至五花肉出油。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_72ddd29b5fba09c3.jpg",
                "step": "5.下入葱姜蒜 八角 桂皮 辣椒继续煸炒至肉色微黄。盛出。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_90765e3bf8a33c53.jpg",
                "step": "6.锅中留底油放入冰糖小火熬至起沫成棕红色。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_95ddaa107b65158b.jpg",
                "step": "7.倒入煸炒的五花肉翻炒均匀,使每块肉均匀沾满糖色,"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_68a1aa355f2c62e9.jpg",
                "step": "8.加入料酒、酱油"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_b4391bab5b4c70b7.jpg",
                "step": "9.加入开水没过肉,盖上锅盖开火煮沸,调小火炖40分钟,"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/52_22e562a234ed1891.jpg",
                "step": "10.烧至肉熟烂、把汤汁收浓即可。"
            }]
        },
        {
            "id": "92",
            "title": "红烧肉",
            "tags": "家常菜;快手菜",
            "imtro": "红烧肉,各地各家的做法稍有不同味道即大不一样,中餐的精妙在于食材随意性而产生的变化,南方习惯用酱油(老抽)调色,而北方则偏爱炒糖色。 女人不要为了保持好身材,刻意与美味的肉类食品绝缘哦。其实,很多科学证明,适当的吃肉并不会增加额外的脂肪。 猪肉经过小火煸炒出油后,炖出来的红炒肉是肥而不腻,软烂入味,非常的好吃美味,也非常适合咱们的健康理念,即少油,又解馋,又解腻,下面,为你推荐这种红烧肉的经典做法,不用一滴油就可以做出美味健康的红烧肉。",
            "ingredients": "猪后臀尖,1000g",
            "burden": "葱段,适量;八角,2个;干辣椒,4个;香叶,4片;桂皮,1块;鲜姜,1块;干山楂片,4片;黄油,适量;老抽,适量;生抽,适量;白糖,适量;开水,适量",
            "albums": ["http:\/\/img.juhe.cn\/cookbook\/t\/1\/92_512827.jpg"],
            "steps": [{
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_472370e29b980b31.jpg",
                "step": "1.猪肉清洗干净切成方块,冷水下锅,水开后撇去上面的浮沫。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_04f90c14513aa139.jpg",
                "step": "2.焯好的肉块捞出,用温水清洗干净。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_50af1fae3911794d.jpg",
                "step": "3.准备好调料:干辣椒,桂皮,香叶,八角,(大蒜也可以不放)。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_12f839ee0920c03b.jpg",
                "step": "4.做锅开小火,不放油,把肉块放入反复煸炒,煸炒至肉块有点焦香,有油渗出,关火把肉块捞出。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_bfdc35cde7da929b.jpg",
                "step": "5.做锅,用肉块煸出的猪油烧热,放入八角,干辣椒,桂皮,香叶煸炒出香味。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_e21dddc1ffcad36b.jpg",
                "step": "6.放入肉块煸炒1-2分钟后捞出备用。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_89ba401801a762fe.jpg",
                "step": "7.用锅中剩下的余油放入2勺白糖(这个量可以根据自己的喜好添加,喜欢吃甜一点的就多放点糖),开小火煸炒白糖。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_33f84ea85dcd11c9.jpg",
                "step": "8.这是糖色变化的过程"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_bbf69240b5f7211d.jpg",
                "step": "9.当糖起小泡,颜色变红就可以了。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_114bbdd5ef3d1255.jpg",
                "step": "10.这时快速烹上1勺热水,加入肉块煸炒至肉块颜色变红。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_831b33673ac8c507.jpg",
                "step": "11.煸炒至猪肉块上色后,加入适量生抽,老抽(不可多放,放多了颜色就发黑了),黄酒煸炒。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_a377c03180cb6b26.jpg",
                "step": "12.加入开水(多放点水,最好一次加足,肉炖熟了可以大火收汤,水少了,中途加水就影响肉质的口感了),再把姜块,葱段,山楂片放入。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_127b81298ad6cf93.jpg",
                "step": "13.盖上锅盖,大火烧开,小火炖煮1个小时。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_59ebcf1a60e54619.jpg",
                "step": "14.炖煮了一个小时了,汤汁也差不多剩一半了,这时加入6克盐(盐可以根据自己的口味添加,在还有汤的情况下,不要尝出咸味正好,等汤汁收浓就会咸了),小火继续炖煮。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_f4cbb0c04220428e.jpg",
                "step": "15.当品尝到肉质软烂,就可以大火收汁,一锅肥而不腻,肉质酥烂,诱人食欲的红烧肉就炖好了,赶快就着小酒,大快朵颐的享受吧"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_372112ff28389c98.jpg",
                "step": "16.炎热的夏季,吃一顿少油,解腻,又美味的红烧肉大餐。"
            },
            {
                "img": "http:\/\/img.juhe.cn\/cookbook\/s\/1\/92_1630281ff0350105.jpg",
                "step": "17.再来一张,想吃吗,那就赶紧动手吧,呵呵。"
            }]
        }],
        "totalNum": "306",
        "pn": "1",
        "rn": "3"
    },
    "error_code": 0
}

菜谱大全api调用代码XML返回示例:

<?xml version="1.0" encoding="utf-8" ?>
<root>
    <resultcode>
        200
    </resultcode>
    <reason>
        Success
    </reason>
    <result>
        <data>
            <item>
                <id>
                    45
                </id>
                <title>
                    秘制红烧肉
                </title>
                <tags>
                    家常菜;热菜;烧;煎;炖;红烧;炒锅
                </tags>
                <imtro>
                    做红烧肉的豆亲们很多,大家对红烧肉的热爱更不用我说,从名字上就能反映出来。一些高手们对红烧肉的认识更是令我佩服,单单就红烧肉的做法、菜谱都看得我是眼花缭乱,口水横流。单纯的红烧肉我平时还真没做过,再不抓紧时间做一回解解馋,不是对不起别人,而是太对不起我自己了!
                    这道菜的菜名用了秘制二字来形容,当然是自己根据自己多年吃货的经验想象出来的,我不介意把自己的做法与大家共享,只为大家能同我一样,吃到不同口味的红烧肉。不同的人们根据自己的习惯都有不同的做法,味道也不尽相同。我的秘制的关键就是必须用玫瑰腐乳、冰糖和米醋这三种食材,腐乳和冰糖可以使烧出来的肉色泽红亮,米醋能解腻,令肥肉肥而不腻,此法烧制的红烧肉软糯中略带咸甜,的确回味无穷!
                </imtro>
                <ingredients>
                    五花肉,500g
                </ingredients>
                <burden>
                    玫瑰腐乳,适量;盐,适量;八角,适量;草果,适量;香叶,适量;料酒,适量;米醋,适量;生姜,适量
                </burden>
                <albums>
                    <item>
                        http://img.juhe.cn/cookbook/t/0/45_854851.jpg
                    </item>
                </albums>
                <steps>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_0824e37faf00b71e.jpg
                        </img>
                        <step>
                            1.将五花肉煮至断生状态
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_b6d7329b703f6e85.jpg
                        </img>
                        <step>
                            2.切成大小一致的块
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_6ee9e8dab0516333.jpg
                        </img>
                        <step>
                            3.放在锅内煎
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_b9afd6d4dd81f55c.jpg
                        </img>
                        <step>
                            4.入生姜
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_d0170fbe236421f9.jpg
                        </img>
                        <step>
                            5.放八角草果各一个,香叶一片
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_639b12210745fa41.jpg
                        </img>
                        <step>
                            6.放冰糖
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_c25e0cedd2012f45.jpg
                        </img>
                        <step>
                            7.加料酒
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_eb68327980f022dd.jpg
                        </img>
                        <step>
                            8.加玫瑰腐乳和腐乳汁及适量盐
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_ac17263a11507a41.jpg
                        </img>
                        <step>
                            9.加米醋
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_f5489af5d12b4930.jpg
                        </img>
                        <step>
                            10.加水继续炖
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/45_8e0cf83cb7306281.jpg
                        </img>
                        <step>
                            11.直至肉变软糯汤汁收干即可
                        </step>
                    </item>
                </steps>
            </item>
            <item>
                <id>
                    52
                </id>
                <title>
                    经典红烧肉
                </title>
                <tags>
                    家常菜;咸;半小时-1小时;孕妇;青少年;老人;白领;晚餐;红烧;营养;增强抵抗力;全菜系;1-2人;待客菜;锅子
                </tags>
                <imtro>
                    红烧肉是热菜菜谱之一,以五花肉为制作主料,红烧肉的做法各地也会稍有不同。南方习惯用酱油(老抽)调色,而北方则偏爱炒糖色儿,红烧肉也是我拿手菜之一,不管是逢年过节还是亲朋聚会都不会少了诱人的红烧肉。红烧肉的特点;浓油赤酱,肥而不腻,入口酥软即化。
                </imtro>
                <ingredients>
                    五花肉,1000g
                </ingredients>
                <burden>
                    葱,适量;姜,适量;蒜,适量;八角,2粒;桂皮,1块;干辣椒,1个;酱油,适量;冰糖,适量;盐,适量;料酒,适量
                </burden>
                <albums>
                    <item>
                        http://img.juhe.cn/cookbook/t/1/52_759155.jpg
                    </item>
                </albums>
                <steps>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_b02a6aa276e3352f.jpg
                        </img>
                        <step>
                            1.五花肉洗净切成大块。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_0cfde36e8061dd9c.jpg
                        </img>
                        <step>
                            2.冷水把肉下锅烧开,把肉焯水。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_4bbe9a903c8b144e.jpg
                        </img>
                        <step>
                            3.准备好 八角 桂皮 葱姜蒜 辣椒。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_887688f6d7716106.jpg
                        </img>
                        <step>
                            4.把锅烧热,下入焯水的五花肉,小火煸炒至五花肉出油。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_72ddd29b5fba09c3.jpg
                        </img>
                        <step>
                            5.下入葱姜蒜 八角 桂皮 辣椒继续煸炒至肉色微黄。盛出。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_90765e3bf8a33c53.jpg
                        </img>
                        <step>
                            6.锅中留底油放入冰糖小火熬至起沫成棕红色。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_95ddaa107b65158b.jpg
                        </img>
                        <step>
                            7.倒入煸炒的五花肉翻炒均匀,使每块肉均匀沾满糖色,
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_68a1aa355f2c62e9.jpg
                        </img>
                        <step>
                            8.加入料酒、酱油
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_b4391bab5b4c70b7.jpg
                        </img>
                        <step>
                            9.加入开水没过肉,盖上锅盖开火煮沸,调小火炖40分钟,
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/52_22e562a234ed1891.jpg
                        </img>
                        <step>
                            10.烧至肉熟烂、把汤汁收浓即可。
                        </step>
                    </item>
                </steps>
            </item>
            <item>
                <id>
                    92
                </id>
                <title>
                    红烧肉
                </title>
                <tags>
                    家常菜;快手菜
                </tags>
                <imtro>
                    红烧肉,各地各家的做法稍有不同味道即大不一样,中餐的精妙在于食材随意性而产生的变化,南方习惯用酱油(老抽)调色,而北方则偏爱炒糖色。 女人不要为了保持好身材,刻意与美味的肉类食品绝缘哦。其实,很多科学证明,适当的吃肉并不会增加额外的脂肪。
                    猪肉经过小火煸炒出油后,炖出来的红炒肉是肥而不腻,软烂入味,非常的好吃美味,也非常适合咱们的健康理念,即少油,又解馋,又解腻,下面,为你推荐这种红烧肉的经典做法,不用一滴油就可以做出美味健康的红烧肉。
                </imtro>
                <ingredients>
                    猪后臀尖,1000g
                </ingredients>
                <burden>
                    葱段,适量;八角,2个;干辣椒,4个;香叶,4片;桂皮,1块;鲜姜,1块;干山楂片,4片;黄油,适量;老抽,适量;生抽,适量;白糖,适量;开水,适量
                </burden>
                <albums>
                    <item>
                        http://img.juhe.cn/cookbook/t/1/92_512827.jpg
                    </item>
                </albums>
                <steps>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_472370e29b980b31.jpg
                        </img>
                        <step>
                            1.猪肉清洗干净切成方块,冷水下锅,水开后撇去上面的浮沫。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_04f90c14513aa139.jpg
                        </img>
                        <step>
                            2.焯好的肉块捞出,用温水清洗干净。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_50af1fae3911794d.jpg
                        </img>
                        <step>
                            3.准备好调料:干辣椒,桂皮,香叶,八角,(大蒜也可以不放)。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_12f839ee0920c03b.jpg
                        </img>
                        <step>
                            4.做锅开小火,不放油,把肉块放入反复煸炒,煸炒至肉块有点焦香,有油渗出,关火把肉块捞出。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_bfdc35cde7da929b.jpg
                        </img>
                        <step>
                            5.做锅,用肉块煸出的猪油烧热,放入八角,干辣椒,桂皮,香叶煸炒出香味。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_e21dddc1ffcad36b.jpg
                        </img>
                        <step>
                            6.放入肉块煸炒1-2分钟后捞出备用。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_89ba401801a762fe.jpg
                        </img>
                        <step>
                            7.用锅中剩下的余油放入2勺白糖(这个量可以根据自己的喜好添加,喜欢吃甜一点的就多放点糖),开小火煸炒白糖。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_33f84ea85dcd11c9.jpg
                        </img>
                        <step>
                            8.这是糖色变化的过程
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_bbf69240b5f7211d.jpg
                        </img>
                        <step>
                            9.当糖起小泡,颜色变红就可以了。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_114bbdd5ef3d1255.jpg
                        </img>
                        <step>
                            10.这时快速烹上1勺热水,加入肉块煸炒至肉块颜色变红。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_831b33673ac8c507.jpg
                        </img>
                        <step>
                            11.煸炒至猪肉块上色后,加入适量生抽,老抽(不可多放,放多了颜色就发黑了),黄酒煸炒。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_a377c03180cb6b26.jpg
                        </img>
                        <step>
                            12.加入开水(多放点水,最好一次加足,肉炖熟了可以大火收汤,水少了,中途加水就影响肉质的口感了),再把姜块,葱段,山楂片放入。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_127b81298ad6cf93.jpg
                        </img>
                        <step>
                            13.盖上锅盖,大火烧开,小火炖煮1个小时。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_59ebcf1a60e54619.jpg
                        </img>
                        <step>
                            14.炖煮了一个小时了,汤汁也差不多剩一半了,这时加入6克盐(盐可以根据自己的口味添加,在还有汤的情况下,不要尝出咸味正好,等汤汁收浓就会咸了),小火继续炖煮。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_f4cbb0c04220428e.jpg
                        </img>
                        <step>
                            15.当品尝到肉质软烂,就可以大火收汁,一锅肥而不腻,肉质酥烂,诱人食欲的红烧肉就炖好了,赶快就着小酒,大快朵颐的享受吧
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_372112ff28389c98.jpg
                        </img>
                        <step>
                            16.炎热的夏季,吃一顿少油,解腻,又美味的红烧肉大餐。
                        </step>
                    </item>
                    <item>
                        <img>
                        http://img.juhe.cn/cookbook/s/1/92_1630281ff0350105.jpg
                        </img>
                        <step>
                            17.再来一张,想吃吗,那就赶紧动手吧,呵呵。
                        </step>
                    </item>
                </steps>
            </item>
        </data>
        <totalNum>
            306
        </totalNum>
        <pn>
            1
        </pn>
        <rn>
            3
        </rn>
    </result>
    <error_code>
        0
    </error_code>
</root>


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