1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basilrich600338<blockquote class="wp-embedded-content" data-secret="OCJ4Blvq84"><a href="https://basil.idv.tw/blog/9224/sio-tomato">常備調味品：鹽漬蕃茄／塩トマト</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/9224/sio-tomato/embed#?secret=OCJ4Blvq84" width="600" height="338" title="“常備調味品：鹽漬蕃茄／塩トマト” — basil‧草本新鮮" data-secret="OCJ4Blvq84" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://basil.idv.tw/blog/wp-content/uploads/2015/04/0011.jpg479720取大概一半的鹽漬番茄，切成細末，平鋪在去骨雞腿肉上，淋些許橄欖油、磨些黑胡椒、擺幾片鼠尾草和百里香，醃個 2 小時。送入烤箱以攝氏 200 度烤約 30 分鐘至熟透。因為我是雞皮朝下去烤的，所以烤好之後有點濕潤，為了有好一點的口感，又在鐵鍋上煎了好幾分鐘。