Recipe Generator

菜谱生成器 (Recipe Generator)

核心功能

根据用户输入的菜品名称，生成一份专业级详细菜谱，并附带高质量的生图提示词。

工作流程

步骤1：接收菜品名称

获取用户输入的菜品名称，确认是否有特殊要求（如地方风味、特定做法等）。

步骤2：权威来源检索

使用 search_web 工具检索以下权威来源的菜品制作信息：

优先级A（顶级权威）：

• 米其林指南 / Michelin Guide
• 舌尖上的中国
• 中国烹饪协会
• 国宴大师配方

优先级B（专业来源）：

• 王刚美食作家
• 美食台
• 日食记
• 下厨房（评分9.0以上菜谱）

搜索关键词模板：

{菜品名称} 正宗做法 米其林
{菜品名称} 舌尖上的中国 配方
{菜品名称} 大厨 专业做法 技巧
{菜品名称} site:xiachufang.com 评分高

步骤3：内容整合与菜谱生成

根据检索结果，按照以下结构生成详细菜谱：

# 《{菜品名称}》顶级配方

## 菜品简介
- 菜品来源/流派
- 风味特点
- 适合场景

## 食材清单

### 主料
| 食材 | 用量 | 备注 |
|------|------|------|
| ... | ... | ... |

### 辅料
| 食材 | 用量 | 备注 |
|------|------|------|
| ... | ... | ... |

### 调味料
| 调料 | 用量 | 备注 |
|------|------|------|
| ... | ... | ... |

## 准备工作

### 食材处理
1. [具体处理步骤，如切法、腌制等]
2. ...

### 调味汁/酱料准备
1. [预调酱汁配方]
2. ...

### 工具准备
- [需要的锅具、刀具等]

## 制作步骤

### 第一阶段：[阶段名称]
**火候**：[火力大小]
**时长**：[预计时间]

1. [详细操作]
   - 关键点：[...]
   - 判断标准：[如何判断这一步完成]

2. [详细操作]
   ...

### 第二阶段：[阶段名称]
...

## ⚠️ 注意事项

1. [关键注意点]
2. [容易出错的地方]
3. [食材选择要点]

## 💡 大厨技巧

1. **[技巧名称]**：[详细说明]
2. **[技巧名称]**：[详细说明]
3. **[技巧名称]**：[详细说明]

## 🎯 成品标准

- 外观：[描述]
- 口感：[描述]
- 香气：[描述]

## 常见问题

**Q：[常见问题1]**
A：[解答]

**Q：[常见问题2]**
A：[解答]

步骤4：生成生图提示词

将菜谱内容与生图提示词模板结合。参考 references/image-prompt-template.md 中的模板格式。

风格选择：

生成步骤： 1. 读取 references/image-prompt-template.md 模板 2. 根据用户指定选择风格（默认C） 3. 将 {{菜名}} 替换为实际菜品名称 4. 填充菜谱的关键信息摘要 5. 输出完整的生图提示词

步骤5：最终输出

向用户提供： 1. 完整菜谱文档（Markdown格式） 2. 生图提示词（可直接用于AI绘图）

---

输出质量要求

菜谱内容要求

• ✅ 食材用量必须精确（克、毫升、个等）
• ✅ 火候和时间必须明确
• ✅ 每个步骤必须可操作
• ✅ 技巧必须是实用的非显而易见的知识
• ✅ 注意事项必须是真正容易出错的点

禁止事项

• ❌ 不要使用模糊用量（如"适量"、"少许"）除非确实因人而异
• ❌ 不要省略关键步骤
• ❌ 不要遗漏食材安全相关信息
• ❌ 不要使用未经验证的来源

---

资源文件

• references/image-prompt-template.md - 生图提示词模板
• references/authoritative-sources.md - 权威来源说明

🧧 2026 年夜饭 · 菜谱目录

8-10人豪华年夜饭套餐，16道菜全套配方

---

📋 菜单总览

🔴 红红火火

🏆 前程似锦（凉菜）

💰 财源滚滚（汤品）

🐴 马到成功（主菜）

🍀 福禄双全（蔬菜）

---

🛒 食材购买清单指南

按采购分类整理，方便一站式采购。标注了每种食材对应的菜品，避免重复购买。

---

🥩 肉类

🦐 海鲜类

🥬 蔬菜/菌菇/豆制品

🧄 葱姜蒜等常备料

🌶️ 干货/香料

🍶 调味料/酱料

🍽️ 高端食材

🥚 蛋/奶/其他

🌿 药材

🍑 水果

---

📝 采购建议

1. 提前3天：干货类（羊肚菌、香料包、药材、鱼子酱）和调味料可网购 2. 提前2天：肉类（牛腱子、猪舌、猪肚需卤制浸泡过夜）、风吹肉、鸭胚（需腌制+风干24小时） 3. 提前1天：海蜇头（需泡发4小时去咸）、花甲（需吐沙）、卤水拼盘食材（提前卤好） 4. 当天采购：活海鲜（龙虾、膏蟹、鲍鱼——必须当天鲜活）、豌豆苗、莴笋等蔬菜 5. 全程冷链：鱼子酱、酸奶油、黑松露需冰箱保存

---

⏰ 年夜饭当天出菜顺序建议

《卤水拼盘》顶级配方

!卤水拼盘 · 顶级配方

菜品简介

• 菜品来源/流派：粤菜/潮汕卤水体系，宴席冷盘之王
• 风味特点：酱香醇厚、咸甜适口、卤香四溢、食材多样
• 核心逻辑：一锅万能卤水，多种食材分批卤制、合盘呈现。卤水越用越香（"老卤"），是粤菜厨房的传家宝

---

食材清单

主料（任选3-5种组合）

卤水配方（基础版，约2500ml）

卤料包（纱布包扎）

---

制作步骤

第一阶段：食材预处理

1. 牛腱子：冷水下锅焯水10分钟，撇浮沫，捞出温水冲净。 2. 猪舌：冷水下锅煮5分钟，捞出后用刀刮净白膜。 3. 猪肚：面粉+食用油反复搓揉3次，冲洗后冷水焯煮10分钟。 4. 鸡蛋：煮熟去壳备用。

第二阶段：熬制卤水

1. 所有香料用纱布扎好，提前浸泡30分钟。 2. 锅中加入清水/高汤，放入卤料包、姜片（3片）、葱段（2段）。 3. 加入生抽、老抽、冰糖、料酒、盐。 4. 大火煮沸后转小火熬15分钟，让香料充分释放。

第三阶段：分批卤制

第四阶段：切盘摆盘

1. 卤好的食材放凉后切片：牛腱切3mm薄片、猪舌斜切片、猪肚切条、鸡蛋对半切。 2. 分区摆盘，淋少许卤汁增亮。

---

⚠️ 注意事项

1. 卤水不可大火沸煮：全程小火慢卤，大火会使汤浑浊、肉质发柴。 2. 老卤保存：卤水煮沸5分钟杀菌，过滤残渣，冷却后冰箱保存，可反复使用。每次使用前补充适量盐和香料。 3. 不同食材分批卤：避免串味，先卤牛腱（味淡），最后卤内脏。

---

💡 大厨技巧

1. 冰糖的妙用：冰糖比白糖更能让卤水产生"挂色"效果——卤好的食材表面有诱人的琥珀光泽。 2. 浸泡比卤制更重要：很多食材（尤其鸡蛋和豆干）真正入味是在关火后的浸泡阶段，建议至少浸泡2小时。 3. 南姜是潮汕卤水的灵魂：比生姜多一份芳香辛辣，是区别普通卤水和潮汕卤水的关键。

---

🎯 成品标准

• 外观：每种食材切面整齐，色泽深褐油亮，有琥珀般的卤色光泽。
• 口感：牛腱弹嫩、猪舌绵软、猪肚爽脆、鸡蛋咸香入心。
• 香气：八角桂皮的温暖香料味为底，回味悠长。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《卤水拼盘 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese.
No misspellings.
No incorrect or distorted characters.
No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as:
#, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.

If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture
(light warm gray or off-white).
Soft even studio lighting.
No patterns, no decorative backgrounds.
High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9.
Double-row horizontal layout with clear blank space separating rows.
Strict grid system.
Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 粤菜潮汕卤水体系，宴席冷盘之王，酱香醇厚、咸甜适口.
Ingredients: 牛腱子300g、猪舌250g、猪肚200g、卤蛋4个、豆腐干200g.
Spice bag: 八角3个、桂皮1块、草果2个、花椒4g、南姜10g.
Core Logic: 一锅万能卤水分批卤制，老卤越用越香.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 食材分批焯水预处理，牛腱冷水下锅焯10分钟.
Step 2: 小火慢卤，牛腱90分钟、猪舌60分钟、猪肚90分钟.
Step 3: 关火浸泡2小时以上深度入味，鸡蛋浸泡过夜.
Standard: 琥珀光泽、切面整齐、八角桂皮温暖底香悠长.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
glossy sliced beef shank revealing tendon "money coin" pattern,
assorted braised items arranged on white ceramic plate,
dark amber braising liquid simmering in clay pot,
spice bundle with star anise and cinnamon bark visible.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams:
time indicators (90min, 60min, 30min for different items),
heat level markers (small fire icon),
process flow arrows.
Flat, technical style.
No decorative icons.

COLOR SYSTEM:
Neutral professional palette:
black, dark gray, warm gray, off-white.
One warm amber accent color for emphasis only.
No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters.
No bullet symbols.
No decorative-only graphics.
No cultural motifs.
No cluttered collage.
No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page,
not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《土猪肉饼蒸台山膏蟹》顶级配方

!土猪肉饼蒸台山膏蟹 ·顶级配方

菜品简介

• 菜品来源/流派：粤菜家常经典，"蟹膏入肉饼"的鲜味巅峰
• 风味特点：蟹膏鲜浓渗入肉饼、肉饼松嫩多汁、原汁原味
• 核心逻辑：蒸制使蟹膏融化滴入肉饼 = 一加一大于二的鲜味叠加

---

食材清单

主料

肉饼调味

蒸后调味（可选）

---

制作步骤

第一阶段：制作肉饼

1. 梅头肉手工剁成粗肉糜（留些许颗粒感，口感更好）。 2. 加入马蹄粒、生抽、盐、糖、白胡椒、花雕酒、生粉。 3. 少量多次加入清水，顺同一方向搅打上劲（打至肉糜发黏有弹性）。 4. 腌制20分钟。 5. 将肉饼均匀铺在蒸盘中，厚约2cm，用筷子戳几个小孔（助熟透）。

第二阶段：处理膏蟹

1. 膏蟹底面朝上刷洗干净。 2. 掀开蟹壳，去除蟹鳃、蟹心、蟹胃。 3. 蟹身切成4-6块，蟹钳用刀背轻拍裂缝（方便入味和食用）。 4. 收集散落的蟹膏备用。

第三阶段：组装蒸制

1. 将蟹块整齐摆放在肉饼之上，蟹膏放在最顶部。 2. 蒸锅大火烧至旺蒸汽。 3. 放入蒸盘，大火蒸15-18分钟（视蟹大小调整）。

第四阶段：收尾

1. 蒸好取出，撒上葱花。 2. 淋上蒸鱼豉油。 3. 锅中烧热花生油至冒烟，浇在葱花上激香。

---

⚠️ 注意事项

1. 肉饼搅打上劲是关键：不上劲的肉饼蒸出来松散无弹性、一夹就碎。 2. 蟹放在肉饼上面：蒸制时蟹膏融化向下渗透入肉饼 = 肉饼吸满蟹鲜。反过来放则浪费。 3. 不可蒸过头：15分钟的膏蟹鲜嫩饱满，20分钟就干老了。

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🎯 成品标准

• 外观：蟹壳鲜红、膏黄流溢、肉饼表面可见蟹油渗透的金黄痕迹。
• 口感：肉饼松嫩弹牙、蟹肉鲜甜、蟹膏浓郁如芝士。
• 精髓：筷子夹一块肉饼，底部一定有蟹膏渗透的金黄色层。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《土猪肉饼蒸台山膏蟹 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 广东家常蒸菜精华，肉饼鲜嫩做底、膏蟹鲜美入骨.
Ingredients: 土猪梅头肉300g、台山膏蟹1-2只、马蹄3个、花雕酒10ml.
Core Logic: 肉饼手打上劲弹牙底座 + 膏蟹叠放蒸制 + 蟹膏融化渗入肉饼.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 猪肉手工剁碎，加马蹄碎，顺一方向搅打至起胶.
Step 2: 肉饼铺平碟底，膏蟹斩件摆放其上.
Step 3: 旺蒸汽大火蒸15-18分钟，蟹膏融化渗入肉饼.
Standard: 蟹壳橘红、蟹膏流金、肉饼弹嫩多汁.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
orange-red crab pieces atop a flat pork patty in white steaming dish,
golden crab roe melting into the meat,
steam rising from the dish,
fresh water chestnuts nearby.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (15-18min steam), heat level markers (high fire icon), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One warm orange accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《土茯苓麦冬炖唐排》顶级配方

!土茯苓麦冬炖唐排 · 顶级配方

菜品简介

• 菜品来源/流派：广东老火汤，药膳养生经典
• 风味特点：汤色清澈、味道清甜甘润、滋补不燥
• 核心逻辑：药材缓释精华 + 唐排（带软骨排骨）小火长炖，"以汤养人"的广东智慧

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食材清单

主料

辅料

---

制作步骤

第一阶段：排骨预处理

1. 唐排斩小块，冷水下锅，加姜片和料酒。 2. 大火煮沸，撇去浮沫，继续煮10分钟。 3. 捞出排骨，用温水冲洗干净血沫——此步确保汤色清澈。

第二阶段：药材处理

1. 鲜土茯苓去皮切片（干品提前浸泡1小时）。 2. 麦冬、红枣冲洗干净，红枣去核。

第三阶段：入锅炖煮

1. 砂锅中放入排骨、土茯苓、麦冬、红枣、姜片。 2. 加入2000毫升冷水，一次加足。 3. 大火烧开后转小火，盖上锅盖。 4. 慢炖1.5-2小时。

第四阶段：收尾

1. 出锅前15分钟加入枸杞。 2. 关火前加盐调味（广东老火汤只用盐，不加其他调料）。

---

⚠️ 注意事项

1. 水量一次加足：中途加水会破坏汤的浓稠度和温度平衡，影响口感。 2. 全程小火：大火会使汤色浑浊、蛋白质过度析出。老火汤的"老"字就是慢炖的意思。 3. 盐最后加：过早加盐会使肉质变硬，汤味发苦。

---

💡 大厨技巧

1. 砂锅 vs 不锈钢锅：砂锅保温性好、热力均匀，炖出来的汤更清甜醇厚。 2. 土茯苓的选择：鲜土茯苓比干品风味更好，切面应为白色或淡粉色。 3. 药膳搭配原则：土茯苓清热利湿、麦冬养阴润肺，两者搭配一清一补、平衡不燥。

---

🎯 成品标准

• 外观：汤色金黄清澈如琥珀，无浑浊无油花。
• 口感：汤味甘甜回润，排骨软烂脱骨，药材清香不苦。
• 功效：清热利湿、养阴润肺、健脾胃。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《土茯苓麦冬炖唐排 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 广东老火汤药膳经典，清热利湿、养阴润肺.
Ingredients: 唐排400g、鲜土茯苓50g、麦冬30g、红枣6粒、枸杞10g.
Core Logic: 药材缓释精华 + 排骨小火长炖1.5-2小时，以汤养人.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 唐排冷水焯水10分钟，温水冲净保证汤色清澈.
Step 2: 砂锅冷水一次加足2000ml，大火烧开转小火慢炖1.5-2小时.
Step 3: 出锅前15分钟加枸杞，最后加盐调味.
Standard: 汤色金黄清澈如琥珀、甘甜回润、排骨软烂脱骨.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
clear golden broth in clay pot with visible pork ribs,
sliced smilax glabra and ophiopogon tubers floating,
red dates and goji berries as garnish,
steam rising from the pot.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (1.5-2h simmer), heat level markers (small fire icon), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One warm golden accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《极品LV辣椒羊肚菌烧花猪肉》顶级配方

!极品LV辣椒羊肚菌烧花猪肉 · 顶级配方

菜品简介

• 菜品来源/流派：云南/川式融合，珍菌烧肉
• 风味特点：羊肚菌鲜香浓郁、花猪肉肥而不腻、辣椒提味增色
• 核心逻辑：五花肉煸出油脂 + 羊肚菌吸收肉汁 = 菌菇与猪肉的鲜味共振

---

食材清单

主料

调味

---

制作步骤

第一阶段：食材处理

1. 干羊肚菌温水泡发20分钟，轻轻搓洗去泥沙，对半切开。泡发水过滤保留。 2. 五花肉切3cm方块，冷水焯煮5分钟，捞出冲净。

第二阶段：煸炒上色

1. 锅中不放油，放入五花肉块中小火煸炒。 2. 煸至出油、表面金黄（约5-7分钟）。 3. 放入冰糖炒至糖色挂在肉块上，呈琥珀红。

第三阶段：烧制

1. 加入姜片、蒜片、辣椒块爆香。 2. 倒入羊肚菌翻炒1分钟。 3. 加入料酒、生抽、老抽、蚝油调味。 4. 倒入过滤后的羊肚菌泡发水和适量开水，没过食材。 5. 大火烧开后转小火焖煮25-30分钟。 6. 开盖大火收汁至浓稠，加盐调味。

---

⚠️ 注意事项

1. 泡发水是精华：羊肚菌泡发水含大量鲜味物质（谷氨酸），倒掉等于扔掉一半鲜味。过滤后加入炖煮。 2. 五花肉必须煸出油：不煸油的五花肉肥腻到无法下咽。煸到两面金黄才能做到"肥而不腻"。 3. 羊肚菌不可久炖：超过35分钟口感变烂变面，25分钟最佳。

---

🎯 成品标准

• 外观：五花肉红亮、羊肚菌饱满吸汁、辣椒红绿点缀。
• 口感：五花肉入口即化、羊肚菌弹嫩多汁（吸满肉汁）、辣椒微辣提味。
• 香气：羊肚菌的独特菌香（大地、坚果气息）+ 五花肉的焦香。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《极品LV辣椒羊肚菌烧花猪肉 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 云南/川式融合珍菌烧肉，羊肚菌鲜香、花猪肉肥而不腻.
Ingredients: 干羊肚菌30g、花猪五花肉400g、青红辣椒各1个、冰糖10g.
Core Logic: 五花肉煸出油脂不放油 + 羊肚菌泡发水做汤底 + 小火慢烧25-30分钟.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 干羊肚菌温水泡发20分钟，泡发水过滤留用.
Step 2: 五花肉不放油煸至金黄出油，冰糖炒至琥珀色.
Step 3: 加羊肚菌和泡发水，小火焖煮25-30分钟.
Standard: 五花肉红亮入口即化、羊肚菌弹嫩吸满肉汁、菌香+焦香.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
glossy pork belly cubes with plump morel mushrooms,
honeycomb-textured morels nestled between caramelized meat,
red and green chili pieces as accent,
thick amber sauce in clay pot.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (20min soak, 25-30min braise), heat level markers (small fire icon), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One deep amber-red accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《椒麻蒜香仔排》顶级配方

!椒麻蒜香仔排 · 顶级配方

菜品简介

• 菜品来源/流派：川菜风味，宴席硬菜
• 风味特点：外酥内嫩、蒜香浓烈、花椒麻味绵长
• 核心逻辑：排骨深度腌制入味 + 高温炸出酥壳 + 椒麻蒜蓉二次裹香

---

食材清单

主料

腌制料

椒麻料

---

制作步骤

第一阶段：腌制

1. 仔排斩块，冷水浸泡30分钟去血水，捞出吸干。 2. 加入蒜末、姜末、生抽、料酒、五香粉、盐、蚝油抓匀。 3. 腌制至少2小时（冰箱过夜更佳）。 4. 炸前撒上玉米淀粉拌匀。

第二阶段：炸排骨

1. 油温烧至160°C，放入排骨炸6-8分钟至熟透。 2. 捞出控油，油温升至190°C复炸1分钟至金黄酥脆。

第三阶段：椒麻蒜香裹炒

1. 另起锅，少量底油，小火放入花椒粒和干辣椒段炒香。 2. 加入炸蒜酥，快速翻几下。 3. 将炸好的排骨倒入，大火快速翻炒30秒使椒麻料均匀裹上。 4. 撒葱花出锅。

---

⚠️ 注意事项

1. 二次复炸是酥脆关键：第一次低温炸熟，第二次高温逼出水分催脆。 2. 花椒小火炒、大火必焦：花椒一焦就只剩苦味没有麻香。 3. 蒜酥最后放：炸蒜酥非常容易焦，与排骨混合时间不超过30秒。

---

🎯 成品标准

• 外观：排骨金黄酥脆、表面裹满花椒粒和金黄蒜酥。
• 口感：外壳酥脆"咔嚓"作响、内里肉质嫩滑多汁、花椒麻味悠长。
• 香气：炸蒜酥的焦香 + 花椒的清麻 + 排骨的肉香三重奏。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《椒麻蒜香仔排 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 川菜风味宴席硬菜，外酥内嫩、蒜香浓烈、花椒麻味绵长.
Ingredients: 猪仔排500g、蒜8瓣、青花椒粒10g、干辣椒5个、五香粉3g.
Core Logic: 深度腌制2h + 160°C低温炸熟 + 190°C复炸催脆 + 椒麻蒜酥裹炒.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 仔排腌制2小时（生抽+料酒+五香粉+蒜末），炸前裹玉米淀粉.
Step 2: 160°C炸6-8分钟熟透，190°C复炸1分钟至酥脆金黄.
Step 3: 小火炒花椒干辣椒出麻香，加蒜酥，倒入排骨大火翻炒30秒裹匀.
Standard: 金黄酥脆"咔嚓"作响、花椒麻味悠长、炸蒜焦香三重奏.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
golden fried pork ribs coated with Sichuan peppercorns and crispy garlic,
dried red chili segments scattered on top,
dark plate on neutral background,
cross-section showing juicy interior.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: temperature markers (160°C→190°C), time indicators (2h marinate, 6-8min fry), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One warm amber accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《波士顿龙虾爆年糕》顶级配方

!波士顿龙虾爆年糕 · 顶级配方

菜品简介

• 菜品来源/流派：粤菜高端创新，年节宴席大菜
• 风味特点：龙虾鲜甜弹嫩、年糕软糯吸汁、姜葱镬气十足
• 核心逻辑：大火爆炒锁住龙虾鲜味 + 年糕吸满龙虾汤汁 = 主角配角都出彩

---

食材清单

主料

辅料与调味

---

制作步骤

第一阶段：处理龙虾

1. 龙虾冰冻15分钟后取出，快速从头部一刀处理。 2. 分离虾头、虾身、虾钳。虾身剪开壳取肉，切成大块。 3. 虾肉用料酒+玉米淀粉抓匀上浆，静置10分钟。 4. 虾头虾壳留用（可熬高汤提鲜）。

第二阶段：年糕预处理

1. 年糕片放入沸水中焯煮至软身但不散（约2分钟），捞出备用。

第三阶段：爆炒

1. 锅烧至冒烟，倒入多量油。 2. 先放虾壳虾头炒至变红出香，捞出。 3. 放入上浆的龙虾肉块，大火爆炒3分钟至变色，盛出。 4. 锅中留底油，放入姜片、葱段、蒜末爆香。 5. 倒回龙虾肉，加入年糕片翻炒。 6. 加入生抽、蚝油、白砂糖、龙虾高汤/清水。 7. 盖锅盖中火焖煮5分钟，让年糕充分吸汁。 8. 大火收汁，淋芝麻油，翻匀出锅。

---

⚠️ 注意事项

1. 龙虾肉必须上浆：不上浆直接爆炒，龙虾肉会老柴失水。 2. 年糕不可焯过：太软会焖煮时化成糊。只需焯到手按能微弯即可。 3. 大火爆炒是灵魂：粤菜讲"镬气"——锅够热、油够多、翻炒够快，才有焦香。

---

🎯 成品标准

• 外观：龙虾鲜红饱满、年糕金黄半透明、葱姜点缀。
• 口感：龙虾弹嫩多汁、年糕软糯吸满龙虾精华汤汁。
• 香气：浓烈的姜葱镬气 + 龙虾的海洋甜香。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《波士顿龙虾爆年糕 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 粤菜高端创新，年节宴席大菜，姜葱镬气十足.
Ingredients: 波士顿龙虾1只700-900g、年糕300g、姜50g、大葱4根、蒜末.
Core Logic: 龙虾上浆锁水 + 大火爆炒镬气 + 年糕吸满龙虾汤汁.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 龙虾取肉切块，料酒+玉米淀粉上浆，年糕焯软.
Step 2: 龙虾壳头先炒出香，再爆炒龙虾肉3分钟.
Step 3: 姜葱蒜爆香，加年糕和调味汁，盖锅焖5分钟吸汁.
Standard: 龙虾鲜红弹嫩、年糕金黄吸满精华、姜葱镬气浓烈.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
vibrant red lobster pieces with golden rice cake slices,
ginger slices and scallion segments visible,
dramatic steam rising from sizzling wok,
glossy sauce coating ingredients.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (3min stir-fry, 5min braise), heat level markers (high fire icon), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One warm red accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《泰椒浸花甲》顶级配方

!泰椒浸花甲 · 顶级配方

菜品简介

• 菜品来源/流派：粤菜融合泰式风味，高端开胃凉菜
• 风味特点：酸辣鲜甜、冰镇爽口、花甲肉嫩多汁
• 核心逻辑：花甲快速焯煮保鲜嫩 + 泰式酸辣酱汁冷浸入味，冰镇后风味更佳

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食材清单

主料

泰式浸汁

焯煮辅料

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制作步骤

第一阶段：花甲吐沙

1. 花甲放入盐水中（500ml水+10g盐），加入半根指天椒。 2. 放置阴暗处浸泡1小时，让花甲充分吐净泥沙。 3. 反复冲洗至水清。

第二阶段：焯煮

1. 锅中烧开水，加入姜片和料酒。 2. 倒入花甲，大火煮至花甲全部开口后立即捞出（约1-2分钟）。 3. 迅速投入冰水中浸泡1分钟，急速降温保持嫩度。 4. 沥干水分，可去除一半壳方便入味。

第三阶段：调制浸汁

1. 蒜末、指天椒圈、香茅碎放入大碗。 2. 加入鱼露、白砂糖、麻油，搅拌至糖融化。 3. 青柠汁暂不加入（食用前再挤，避免久泡发苦）。

第四阶段：冷浸入味

1. 将焯好的花甲与芫荽段放入浸汁中，拌匀。 2. 盖保鲜膜，冰箱冷藏至少2小时。 3. 食用前挤入新鲜青柠汁，拌匀即可上桌。

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⚠️ 注意事项

1. 花甲不可过煮：开口即捞，多煮10秒肉就缩成橡皮。 2. 青柠汁最后加：青柠汁与鱼露长时间接触会产生苦涩味，务必食用前才加。 3. 吐沙要彻底：加辣椒能刺激花甲加速吐沙，比单用盐水更有效。

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💡 大厨技巧

1. 万能泰式浸汁：此浸汁配方可通用于浸大虾、花螺、海螺等各类贝壳海鲜。 2. 冰镇是灵魂：冷浸后的花甲口感远胜热食版本，冰冰凉凉配酸辣汁是夏日绝配。 3. 鱼露品质很关键：泰国原产鱼露（如Megachef）鲜度和回甘远超国产酱油替代品。

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🎯 成品标准

• 外观：花甲肉饱满白嫩，汁水中可见红椒圈、绿芫荽、透明蒜末。
• 口感：花甲肉Q弹鲜嫩，酱汁酸辣开胃、带青柠清香。
• 温度：冰镇上桌，碗壁挂霜。

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生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《泰椒浸花甲 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese.
No misspellings.
No incorrect or distorted characters.
No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as:
#, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.

If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture
(light warm gray or off-white).
Soft even studio lighting.
No patterns, no decorative backgrounds.
High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9.
Double-row horizontal layout with clear blank space separating rows.
Strict grid system.
Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 粤菜融合泰式风味，冰镇酸辣开胃凉菜.
Ingredients: 花甲500g、泰式指天椒3-5个、青柠2个、鱼露30ml、蒜末、香茅.
Core Logic: 开口即捞保鲜嫩 + 泰式酸辣汁冷浸2小时 + 青柠汁食用前加入.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 盐水+辣椒浸泡吐沙1小时.
Step 2: 焯煮开口即捞，立刻冰水急冷.
Step 3: 泰式酸辣汁冷浸2小时，食用前挤新鲜青柠汁.
Standard: 花甲白嫩饱满、冰镇上桌碗壁挂霜、酸辣鲜甜.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
plump white clam meat in chilled glass bowl,
visible red chili rings and green lime wedges,
Thai fish sauce bottle and fresh lemongrass nearby,
frost condensation on the serving bowl.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams:
time indicators (1h soak, 2min blanch, 2h chill),
temperature markers (ice bath icon),
process flow arrows.
Flat, technical style.
No decorative icons.

COLOR SYSTEM:
Neutral professional palette:
black, dark gray, warm gray, off-white.
One warm coral-orange accent color for emphasis only.
No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters.
No bullet symbols.
No decorative-only graphics.
No cultural motifs.
No cluttered collage.
No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page,
not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《老坛剁椒有机千岛湖鱼头》顶级配方

!老坛剁椒有机千岛湖鱼头 · 顶级配方

菜品简介

• 菜品来源/流派：湘菜经典名菜，"鸿运当头"
• 风味特点：鱼头鲜嫩、剁椒鲜辣醇厚、蒸汁拌饭一流
• 核心逻辑：蒸制锁鲜（不炸不煎）+ 老坛剁椒的发酵酸辣 + 热油浇淋激香收尾
• 权威来源：王刚剁椒鱼头教学、下厨房高评分菜谱交叉验证

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食材清单

主料

辅料

调味

---

制作步骤

第一阶段：鱼头处理

1. 鱼头去鳃去内脏，清洗干净，用厨房纸吸干水分。 2. 从背部一刀对开（腹部相连不切断），摊平如蝴蝶状。 3. 均匀抹上盐和料酒，腌制10分钟。

第二阶段：铺料

1. 蒸盘底部铺上金针菇（垫底吸汁绝配）。 2. 鱼头切面朝上摆在金针菇上。 3. 将老坛剁椒与姜末、蒜末、豆豉混合均匀。 4. 厚厚铺满在鱼头表面——剁椒越多越香。

第三阶段：蒸制

1. 蒸锅水烧至大沸、蒸汽充足。 2. 放入鱼头，大火蒸15分钟（900克鱼头标准时间）。 3. 特大鱼头（>1200克）延至18分钟，但绝不超过20分钟。

第四阶段：热油激香

1. 蒸好取出，撒上大量葱花。 2. 淋上生抽和白糖。 3. 锅中烧热菜籽油至冒青烟（约220°C），浇在葱花和剁椒上。 4. "嗞啦"声中，香气爆发。

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⚠️ 注意事项

1. 蒸汽一定要旺：冷气下锅=蒸不熟+腥味重。必须等蒸锅大量冒蒸汽再放入。 2. 不可蒸过头：15分钟的鱼头滑嫩如豆腐，20分钟就老了。用筷子轻戳鱼肉最厚处，能穿透即熟。 3. 老坛剁椒 vs 新鲜剁椒：老坛剁椒经过数月发酵，酸香更醇厚；新鲜剁椒只有辣味没有深度。

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💡 大厨技巧

1. 金针菇垫底是神来之笔：金针菇吸满了鱼汁和剁椒的精华，比鱼头本身还好吃。 2. 明油提亮：最后的热油浇淋不仅激香，还能让剁椒色泽更红亮、鱼肉更光亮。 3. 蒸鱼碟中的汤汁：千万别倒掉——这汁拌米饭能吃三碗。

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🎯 成品标准

• 外观：鱼头摊平如蝴蝶，红椒铺满如火焰，油亮诱人。
• 口感：鱼肉白嫩如豆腐，轻轻一拨即脱骨，剁椒鲜辣有深度。
• 香气：老坛发酵的酸辣醇香 + 最后热油激出的葱蒜焦香。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《老坛剁椒有机千岛湖鱼头 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 湘菜经典名菜"鸿运当头"，蒸制锁鲜、老坛发酵酸辣醇厚.
Ingredients: 花鲢鱼头900g、老坛剁椒150g、姜蒜末各40g、豆豉5g、金针菇100g.
Core Logic: 蒸制不炸不煎锁鲜 + 老坛剁椒发酵酸辣 + 热油浇淋激香收尾.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 鱼头蝴蝶刀对开，抹盐料酒腌10分钟.
Step 2: 金针菇垫底，剁椒姜蒜豆豉厚铺鱼头表面.
Step 3: 旺蒸汽大火蒸15分钟，变色即熟不可过蒸.
Step 4: 撒葱花淋生抽，220°C菜籽油热浇激香.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
butterfly-split fish head covered in vibrant red chopped chili,
enoki mushrooms visible underneath,
steam rising dramatically,
hot oil sizzling on scallions.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (15min steam), heat level markers (high fire icon), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One vibrant red accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《藤椒极品海蜇皇》顶级配方

!藤椒极品海蜇皇 · 顶级配方

菜品简介

• 菜品来源/流派：川粤融合，高端凉菜
• 风味特点：藤椒清麻、海蜇爽脆、鲜香回甘
• 核心逻辑：海蜇精准焯水保脆 + 藤椒油低温激香，"麻而不燥、脆而不腻"

---

食材清单

主料

调味

配菜

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制作步骤

第一阶段：海蜇去咸

1. 海蜇头用清水反复浸泡冲洗，换水4-5次，历时约4小时。 2. 至咸度适中（尝一小块，微咸即可）。 3. 切成约5mm的均匀薄片或细丝。

第二阶段：焯水定脆

1. 锅中烧水至70-80°C（锅底冒密集小泡但不沸腾）。 2. 海蜇片迅速下锅，焯烫10-15秒，见卷曲立即捞出。 3. 立刻投入冰水浸泡2分钟，急速降温恢复爽脆。 4. 沥干水分备用。

第三阶段：调汁拌制

1. 碗中混合生抽、香醋、白砂糖、蒜泥、盐，搅拌至糖融化。 2. 最后加入藤椒油和芝麻油（不可加热）。 3. 将海蜇片、西芹丝、红椒丝放入大碗，倒入调味汁拌匀。 4. 冰箱冷藏30分钟更入味。

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⚠️ 注意事项

1. 焯水温度绝不可超过85°C：沸水会让海蜇瞬间缩水变硬变小，口感全毁。 2. 藤椒油不可加热：藤椒油的清麻香气极易挥发，加热10秒以上香气尽失。永远在最后一步冷拌时加入。 3. 去咸要耐心：海蜇含盐量极高，泡不够咸到无法入口，泡过了则没有味道。

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💡 大厨技巧

1. "虾眼水"焯海蜇：与白灼虾同理，70-80°C的"虾眼水"是焯海蜇的最佳温度。 2. 藤椒油自制更香：优质青花椒50g放入200ml菜籽油中，60°C低温浸泡2小时，过滤即得。 3. 冰镇让口感升级：冷藏后的海蜇比常温版爽脆度提升一个档次。

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🎯 成品标准

• 外观：海蜇片晶莹剔透如玉石，配以翠绿西芹丝、红椒丝点缀。
• 口感：入口爽脆弹牙、藤椒清麻缓缓上头、回味鲜甜无腥。
• 香气：藤椒特有的柑橘系清香为主调，蒜香为辅。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《藤椒极品海蜇皇 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese.
No misspellings.
No incorrect or distorted characters.
No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as:
#, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.

If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture
(light warm gray or off-white).
Soft even studio lighting.
No patterns, no decorative backgrounds.
High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9.
Double-row horizontal layout with clear blank space separating rows.
Strict grid system.
Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 川粤融合高端凉菜，藤椒清麻、海蜇爽脆、鲜香回甘.
Ingredients: 海蜇头300g、藤椒油20ml、生抽15ml、香醋10ml、蒜泥、西芹丝.
Core Logic: 70-80°C焯水10-15秒保脆 + 冰水急冷 + 藤椒油冷拌不加热.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 海蜇清水浸泡换水4-5次去咸，约4小时.
Step 2: 70-80°C虾眼水焯烫10-15秒，卷曲即捞，冰水定脆.
Step 3: 藤椒油+生抽+香醋冷拌，冰箱冷藏30分钟入味.
Standard: 晶莹剔透如玉石、爽脆弹牙、藤椒柑橘系清麻.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
translucent jellyfish slices glistening with green Sichuan peppercorn oil,
jade-green celery shreds and bright red pepper garnish,
small dish of dark dressing nearby,
white ceramic plate on neutral background.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams:
temperature gauge icon (70-80°C),
time indicator (10-15sec blanch),
process flow arrows.
Flat, technical style.
No decorative icons.

COLOR SYSTEM:
Neutral professional palette:
black, dark gray, warm gray, off-white.
One green accent color for emphasis only.
No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters.
No bullet symbols.
No decorative-only graphics.
No cultural motifs.
No cluttered collage.
No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page,
not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《金边鲍鱼煎焗跑山鸡》顶级配方

!金边鲍鱼煎焗跑山鸡 · 顶级配方

菜品简介

• 菜品来源/流派：粤菜经典煎焗，高端硬菜
• 风味特点：鸡皮金黄酥脆（"金边"）、鸡肉紧实鲜香、鲍鱼弹嫩入味
• 核心逻辑：走地鸡煎至"金边"锁汁 + 沙姜爆香定味 + 鲍鱼同焗吸收鸡汁精华

---

食材清单

主料

腌鸡料

爆香料与调味

---

制作步骤

第一阶段：腌制鸡块

1. 跑山鸡斩成大块，用腌料抓匀，腌制30分钟。

第二阶段：煎出"金边"

1. 锅中放适量油烧热，放入腌好的鸡块。 2. 中大火煎至两面金黄（"金边"效果），逼出多余油脂。 3. 煎好盛出备用。

第三阶段：爆香焗制

1. 锅中留底油，放入沙姜碎、红葱头、蒜头爆香。 2. 倒回煎好的鸡块，加入鲍鱼，快速翻炒。 3. 淋入绍兴酒，炒出酒香。 4. 加入生抽、老抽、蚝油、糖调味。 5. 盖锅盖中火焗5分钟，使鸡肉和鲍鱼充分吸收汤汁。 6. 开盖大火收汁，加入葱段翻炒，淋麻油出锅。

---

⚠️ 注意事项

1. 鲍鱼不可久焗：鲍鱼超过7分钟口感变硬如橡皮，5分钟刚好弹嫩。 2. 沙姜是灵魂不可替代：用生姜替代沙姜，整道菜味道完全不对。 3. 走地鸡 vs 饲料鸡：走地鸡肉质紧实有嚼劲，适合煎焗；饲料鸡肉松散发柴。

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🎯 成品标准

• 外观：鸡块金黄焦边、鲍鱼金边微卷、汁水浓稠挂在食材表面。
• 口感：鸡皮焦脆、鸡肉紧实弹牙、鲍鱼嫩滑饱满。
• 香气：沙姜的独特辛香主导，混合红葱头和绍兴酒的醇厚。

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生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《金边鲍鱼煎焗跑山鸡 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 粤菜经典煎焗硬菜，鸡皮金黄酥脆"金边"、鲍鱼弹嫩.
Ingredients: 跑山鸡1只1.5kg、鲜鲍鱼8只、鲜沙姜150g、红葱头6粒.
Core Logic: 走地鸡煎至金边锁汁 + 沙姜爆香定味 + 鲍鱼同焗吸鸡汁精华.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 鸡块腌制30分钟（生抽、蚝油、生粉、蛋液）.
Step 2: 中大火煎至两面金黄"金边"，逼出油脂.
Step 3: 沙姜、红葱头、蒜头爆香，加鲍鱼翻炒.
Step 4: 绍兴酒调味，盖锅焗5分钟，大火收汁淋麻油.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
golden-crusted chicken pieces with caramelized edges,
plump abalone with cross-hatch scoring,
fresh sand ginger and shallots as garnish,
thick glossy sauce coating ingredients.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (30min marinate, 5min braise), heat level markers (medium-high fire icon), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One warm golden accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《青花椒野莴笋》顶级配方

!青花椒野莴笋 · 顶级配方

菜品简介

• 菜品来源/流派：川菜经典凉拌，清爽开胃
• 风味特点：青花椒麻香清新、莴笋清脆甘甜、层次分明
• 核心逻辑：莴笋盐腌脱水保脆 + 小火低温炸出青花椒油 + 热油浇淋激香

---

食材清单

主料

调味

---

制作步骤

第一阶段：莴笋处理

1. 莴笋去皮，切去底部老化部分，切成细丝或薄片。 2. 用8克盐抓匀，腌制20分钟使其脱水。 3. 倒掉渗出的水分，用凉白开冲洗一遍去多余盐分，挤干水分。

第二阶段：制作青花椒油

1. 锅中倒入菜籽油，冷油放入青花椒粒和干辣椒段。 2. 小火慢慢加热，炸至花椒和辣椒变色出香（约2-3分钟）。 3. 捞出花椒辣椒（保留部分用于点缀），锅中即为香麻的花椒油。

第三阶段：调味拌制

1. 莴笋丝放入大碗，加入蒜末、生抽、香醋、白砂糖。 2. 将刚炸好的热花椒油趁热浇在蒜末上——"嗞啦"一声激出蒜香。 3. 快速拌匀，撒上炸过的花椒粒和辣椒段点缀。

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⚠️ 注意事项

1. 盐腌脱水是脆感的关键：不腌直接拌会出水，口感软塌。 2. 花椒油必须小火慢炸：大火花椒瞬间焦黑，只剩苦味没有麻香。 3. 热油必须浇在蒜末上：蒜末遇热油才能激发出焦香而非生辣。

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💡 大厨技巧

1. 菜籽油 vs 其他油：菜籽油有特殊的"菜香"，是川菜凉拌的经典用油。用花生油或色拉油做出来就差了一个档次。 2. 莴笋切丝刀工：丝越细越入味，建议2-3mm为佳。 3. 静置5分钟再吃：拌好后静置让调料渗透，味道会更融合。

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🎯 成品标准

• 外观：莴笋丝翠绿如玉，表面泛着花椒油光泽，红椒段点缀其间。
• 口感：莴笋脆甜爽口、花椒麻味清新绵长、微酸开胃。
• 香气：菜籽油的醇厚底香 + 青花椒的柑橘系清麻。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《青花椒野莴笋 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese.
No misspellings.
No incorrect or distorted characters.
No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as:
#, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.

If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture
(light warm gray or off-white).
Soft even studio lighting.
No patterns, no decorative backgrounds.
High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9.
Double-row horizontal layout with clear blank space separating rows.
Strict grid system.
Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 川菜经典凉拌，青花椒麻香清新、莴笋清脆甘甜.
Ingredients: 莴笋500g、青花椒粒10g、菜籽油40ml、蒜末、干辣椒.
Core Logic: 盐腌20分钟脱水保脆 + 冷油小火炸花椒油 + 热油浇淋激蒜香.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 莴笋切丝，盐腌20分钟脱水，冲洗挤干.
Step 2: 冷油下花椒粒，小火慢炸2-3分钟出麻香.
Step 3: 热花椒油趁热浇在蒜末上，拌入莴笋丝.
Standard: 翠绿如玉、脆甜爽口、花椒清麻绵长.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
jade-green lettuce stem shreds glistening with peppercorn oil,
dried red chili segments as garnish,
small mortar with green Sichuan peppercorns nearby,
rapeseed oil bottle in background.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams:
time indicators (20min salt cure, 2-3min fry),
heat level markers (small fire icon),
process flow arrows.
Flat, technical style.
No decorative icons.

COLOR SYSTEM:
Neutral professional palette:
black, dark gray, warm gray, off-white.
One green accent color for emphasis only.
No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters.
No bullet symbols.
No decorative-only graphics.
No cultural motifs.
No cluttered collage.
No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page,
not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《风吹肉焖花石香干》顶级配方

!风吹肉焖花石香干 · 顶级配方

菜品简介

• 菜品来源/流派：湘菜/客家家常菜，风干腊味配豆干
• 风味特点：风干肉的咸鲜醇香、香干的吸汁绵韧、辣椒的鲜辣提味
• 核心逻辑：风吹肉（风干五花肉）煸出油脂 + 香干吸收肉油和酱汁 = 朴素食材的极致碰撞

---

食材清单

主料

辅料与调味

---

制作步骤

第一阶段：食材处理

1. 风吹肉温水洗净，切成3mm薄片。若过咸可提前焯水3分钟减盐。 2. 花石香干切成5mm厚片。

第二阶段：煸炒风吹肉

1. 锅中少量油或不放油（风吹肉本身出油）。 2. 放入风吹肉片，中火煸炒至油脂渗出、边缘微微卷曲焦脆（约3-4分钟）。 3. 加入蒜碎、辣椒段爆香。

第三阶段：焖煮

1. 放入香干片与风吹肉同炒1分钟。 2. 加入生抽、糖、蚝油翻匀。 3. 倒入100毫升清水，盖锅盖中火焖10-12分钟。 4. 开盖大火收汁至干香，撒葱花出锅。

---

⚠️ 注意事项

1. 风吹肉 ≠ 腊肉：风吹肉是盐+花椒腌过后风干2-3天的半干肉，比腊肉更鲜嫩。烟熏腊肉味道会更重。 2. 风吹肉必须煸出油：不煸油直接焖会非常油腻。煸到透明出油后加香干，让香干吸走多余油脂。 3. 香干切厚一点：太薄容易焖碎，5mm厚度既能吸汁又保持形状。

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🎯 成品标准

• 外观：风吹肉边缘微焦、香干金黄油亮、辣椒红亮点缀。
• 口感：风吹肉咸香有嚼头、香干吸满肉油韧中带绵、辣椒鲜辣提味。
• 香气：风干肉特有的醇厚"风味"+ 蒜香辣香。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《风吹肉焖花石香干 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 湘菜/客家家常，风干腊味配豆干，朴素食材的极致碰撞.
Ingredients: 风吹肉250g、花石香干200g、大蒜4瓣、辣椒2-3个.
Core Logic: 风吹肉煸出油脂 + 香干吸收肉油和酱汁 + 中火焖10-12分钟入味.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 风吹肉切3mm薄片，香干切5mm厚片.
Step 2: 中火煸炒风吹肉至油脂渗出、边缘微焦3-4分钟.
Step 3: 加香干同炒，加水100ml盖锅焖10-12分钟，大火收汁.
Standard: 风吹肉边缘微焦咸香、香干金黄吸满肉油、辣椒红亮提味.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
thin slices of air-dried pork with crisp caramelized edges,
golden pressed tofu cubes glistening with absorbed oil,
red chili segments as accent,
rustic iron wok or clay plate.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (3-4min sear, 10-12min braise), heat level markers (medium fire icon), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One warm amber accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《鱼籽酱一口酥》顶级配方

!鱼籽酱一口酥 · 顶级配方

菜品简介

• 菜品来源/流派：法式灵感 × 创意前菜，精致小食
• 风味特点：酥脆底座 + 酸奶油柔滑 + 鱼子酱鲜咸爆珠，一口三重层次
• 核心逻辑：酥脆载体承托冷配鱼子酱，温度和口感形成对比

---

食材清单

主料

辅料

---

制作步骤

第一阶段：准备酥皮底座

1. 若使用市售酥皮塔壳，按包装说明烤至金黄酥脆，放凉备用。 2. 若自制：千层酥皮擀至3mm厚，切成5cm圆片，放入迷你塔模中，叉孔防鼓，200°C烤12-15分钟至金黄。

第二阶段：组装

1. 每个酥皮底座放入1茶匙酸奶油，轻轻抹平。 2. 在酸奶油上放1小匙鱼子酱（约2克/个）。 3. 点缀莳萝叶、磨少许柠檬皮屑。

第三阶段：上桌

• 即做即食，酥皮遇潮会变软。
• 鱼子酱保持冰镇直到组装的最后一秒。

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⚠️ 注意事项

1. 鱼子酱不可用金属匙：金属会与鱼子酱产生化学反应，产生金属味。用贝壳匙、木匙或塑料匙。 2. 即做即上：酥皮底座吸收酸奶油的水分后会迅速软化，从组装到上桌不要超过5分钟。 3. 鱼子酱全程冰镇：常温会加速鱼子酱氧化变味。

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💡 大厨技巧

1. 酸奶油的作用：它是鱼子酱和酥皮之间的"缓冲层"——既防止鱼子酱滑落，又以奶香柔和鱼子酱的咸鲜。 2. 三文鱼子替代方案：正宗鲟鱼子酱价格昂贵，三文鱼子（橙红色大颗粒）视觉效果同样惊艳，且口感更"爆"。 3. 摆盘即颜值：此菜颜值即正义。黑色大理石板或白瓷长盘摆一排，是最佳呈现方式。

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🎯 成品标准

• 外观：金黄酥壳、白色奶油、黑色鱼子——三色层次分明、精致如珠宝。
• 口感：第一咬是酥皮的"咔嚓"碎裂，第二感是酸奶油的丝滑，第三下是鱼子酱的"啵啵"爆珠释放海洋鲜味。
• 适用：高端宴席开场第一道、传菜间的精致intermezzo。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《鱼籽酱一口酥 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 法式灵感创意前菜，一口三重层次，精致小食.
Ingredients: 迷你酥皮塔壳10个、鲟鱼子酱20g、法式酸奶油50g、莳萝.
Core Logic: 酥脆载体 + 酸奶油缓冲层 + 冰镇鱼子酱冷配，即做即食.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 酥皮塔壳200°C烤12-15分钟至金黄，放凉.
Step 2: 每个塔壳放入1茶匙酸奶油抹平.
Step 3: 顶部放1小匙冰镇鱼子酱，点缀莳萝叶.
Standard: 金黄酥壳、白色奶油、黑色鱼子三色层次分明，如珠宝般精致.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
golden puff pastry tartlet with white crème fraîche and black caviar,
garnished with green dill sprig,
arranged on dark slate plate,
mother-of-pearl spoon nearby.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (12-15min bake), temperature markers (200°C), assembly flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One golden accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《鲜焖黄牛肉》顶级配方

!鲜焖黄牛肉 · 顶级配方

菜品简介

• 菜品来源/流派：客家/粤菜，家常硬菜
• 风味特点：牛肉酥烂入味、酱香浓郁、汤汁拌饭绝配
• 核心逻辑：先煸炒美拉德上色 + 后小火长焖使牛肉纤维软化 = 外焦内酥

---

食材清单

主料

辅料与调味

---

制作步骤

第一阶段：牛肉预处理

1. 黄牛腩切3cm方块，冷水下锅加姜片焯水10分钟。 2. 捞出用温水冲洗干净血沫。

第二阶段：煸炒上色

1. 锅中少量底油，放入八角、姜片炒香。 2. 加入洋葱粒煸炒至金黄出甜味。 3. 放入牛肉块，中大火煸炒至表面发黄（美拉德反应产生焦香）。 4. 淋入料酒，继续翻炒至酒气挥发。

第三阶段：长焖

1. 加入生抽、老抽、柱候酱、冰糖翻炒上色。 2. 加入热水没过牛肉，加入香叶、小茴香。 3. 大火烧开后转小火慢焖1.5小时。 4. 如加土豆，最后30分钟放入，加盐调味。 5. 开盖大火收汁至浓稠。

---

⚠️ 注意事项

1. 焯水必须冷水下锅：热水下锅会使牛肉表面蛋白质瞬间收缩，血沫锁在内部排不出来。 2. 加热水不加冷水：焖煮中途加冷水会让肉质骤然收紧，从软烂变成嚼不动。 3. 柱候酱是粤式焖牛肉的灵魂：它是豆酱+蒜+芝麻+五香的复合酱，不是简单酱油能替代的。

---

🎯 成品标准

• 外观：牛肉块深棕红亮、汤汁浓稠挂肉、有冰糖光泽。
• 口感：牛肉用筷子能轻松切断、入口即化但不散碎。
• 香气：柱候酱的复合豆香 + 八角的温暖底香 + 洋葱的焦甜。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《鲜焖黄牛肉 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 客家/粤菜传统焖菜，黄牛肉酥烂入味、酱香浓郁.
Ingredients: 黄牛腩500g、柱候酱20g、洋葱半个、八角2个、桂皮1块、冰糖15g.
Core Logic: 大块焯水锁血水 + 煸炒美拉德上色 + 小火慢焖1.5小时至筷子穿透.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 牛腩切3cm方块，冷水焯水10分钟去血沫.
Step 2: 洋葱、姜蒜、八角炒香，加柱候酱和生抽翻炒上色.
Step 3: 加热水没过牛肉，小火焖1.5小时至筷子轻松穿透.
Standard: 牛肉深棕红亮、入口即化、柱候酱复合豆香+洋葱焦甜.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
dark amber braised beef cubes in thick glossy sauce,
star anise and cinnamon visible in the stew,
clay pot with steam rising,
onion wedges as accompaniment.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (1.5h braise), heat level markers (small fire icon), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One deep brown accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《鸡汤浸云南豌豆苗》顶级配方

!鸡汤浸云南豌豆苗 · 顶级配方

菜品简介

• 菜品来源/流派：粤菜经典"上汤浸菜"手法
• 风味特点：鸡汤鲜甜醇厚、豌豆苗翠嫩清甜、简约中见真功
• 核心逻辑：以鲜美鸡汤为底、极速汆烫保留菜苗翠色与营养 = "功夫在汤不在菜"

---

食材清单

主料

辅料

---

制作步骤

第一阶段：准备鸡汤

1. 若用现熬鸡汤：老母鸡或鸡骨架+姜片+葱段，大火烧开后小火熬制2小时，过滤取清汤。 2. 若用现成鸡汤：加热至沸腾，加盐调味至微咸（后续加入豌豆苗会稀释味道）。

第二阶段：处理豌豆苗

1. 挑选嫩绿部分，去除老茎和黄叶。 2. 清水冲洗干净，沥干。

第三阶段：浸煮

1. 鸡汤大火烧沸。 2. 放入豌豆苗，大火汆烫不超过1分钟——豌豆苗变软变深绿即可。 3. 立即关火，连汤盛入温热的汤碗中。 4. 放入枸杞点缀，可淋几滴鸡油增润。

---

⚠️ 注意事项

1. 豌豆苗不可超过1分钟：豌豆苗极嫩，30秒-1分钟是最佳区间。超过90秒变黄变烂，营养流失。 2. 鸡汤品质=这道菜的品质：鸡汤不鲜，这道菜就没有灵魂。绝不可用鸡精水替代。 3. 盐在鸡汤阶段调好：不要在豌豆苗入锅后加盐，避免破坏翠绿色。

---

💡 大厨技巧

1. 粤菜"上汤浸菜"的精髓：功夫在汤不在菜——汤底决定一切。 2. 保持翠绿的秘诀：沸水中加2滴油再放入豌豆苗，油膜能隔绝氧化保色。 3. 云南豌豆苗 vs 普通豌豆苗：云南高原豌豆苗更嫩、更甜、纤维更少。

---

🎯 成品标准

• 外观：翠绿豌豆苗浮于清澈金黄鸡汤中，红色枸杞点缀。
• 口感：豌豆苗入口即化、鸡汤鲜甜回味悠长。
• 香气：纯粹的鸡汤鲜香，无任何多余调料味。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《鸡汤浸云南豌豆苗 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 粤菜经典"上汤浸菜"手法，功夫在汤不在菜.
Ingredients: 云南豌豆苗300g、老母鸡汤800ml、枸杞10g.
Core Logic: 鲜美鸡汤为底 + 极速汆烫30秒-1分钟 + 保留菜苗翠色与营养.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 老母鸡或鸡骨架熬制清汤2小时，过滤取清汤.
Step 2: 豌豆苗挑嫩绿3-4cm部分，去老茎黄叶.
Step 3: 鸡汤大火烧沸，放入豌豆苗汆烫不超过1分钟.
Standard: 翠绿菜苗浮于清澈金黄鸡汤中，红枸杞点缀，入口即化.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
bright green pea shoots floating in clear golden chicken broth,
red goji berries as color accent,
white ceramic bowl on neutral background,
steam gently rising from the surface.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (2h broth, 30-60sec blanch), heat level markers (high fire icon), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One warm golden-green accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《黑松露鱼籽酱国粹烤鸭》顶级配方

!黑松露鱼籽酱国粹烤鸭 · 顶级配方

菜品简介

• 菜品来源/流派：新京菜/米其林融合创新，传统烤鸭的顶奢升级
• 风味特点：鸭皮酥脆如琉璃、鸭肉鲜嫩多汁、松露幽香 + 鱼子酱海洋鲜咸形成层次爆炸
• 核心逻辑：传统挂炉烤鸭工艺 + 松露酱腌制渗香 + 鱼子酱冷热对比收尾

---

食材清单

主料

烤鸭辅料

配食

---

制作步骤

第一阶段：鸭胚处理（提前1天）

1. 鸭胚去内脏清洗干净，用黑松露酱涂抹鸭腔内壁。 2. 撒入盐和五香粉，淋花雕酒。 3. 缝合鸭腔开口，冷藏腌制8小时。

第二阶段：吹气烫皮

1. 从鸭颈处吹气使鸭皮与鸭肉分离（皮肉分离是脆皮的前提）。 2. 烧90°C热水，均匀浇淋鸭身表面3-4次（"烫皮"使毛孔收缩）。 3. 麦芽糖加热水和白醋调成糖水，均匀刷遍鸭身。

第三阶段：风干

1. 鸭胚挂在通风处（或冰箱中），风干12-24小时至鸭皮完全干燥。 2. 表面无水珠、手摸不粘手即可。

第四阶段：烤制

1. 烤炉预热至220°C。 2. 鸭胚入炉，先以220°C烤30分钟定色。 3. 降至180°C继续烤60-90分钟，期间翻转使受热均匀。 4. 至鸭皮呈枣红色、敲击有"咚咚"脆响即成。

第五阶段：片鸭 + 松露鱼子酱呈现

1. 片鸭：先片带皮鸭脯（每片必须带皮带肉），再片鸭腿、鸭翅部位。 2. 鱼子酱的奢华吃法：取最酥脆的鸭皮片，垫上小薄饼，舀一小匙冰镇鱼子酱置于鸭皮之上。 3. 冰冷微咸的鱼子酱 vs 热腾酥脆的鸭皮 = 冷热对比的极致口感。 4. 另备传统吃法：鸭肉+甜面酱+葱丝+荷叶饼卷食。

---

⚠️ 注意事项

1. 鱼子酱绝不可加热：鱼子酱入口的爆裂感和海洋鲜味在高温下彻底消失。永远冰镇后最后铺上。 2. 风干不到位=鸭皮不脆：风干时间不足，烤出来的鸭皮是软的、"橡皮"口感。至少12小时。 3. 松露酱腌制不超过12小时：松露酱含盐，腌太久鸭肉过咸。

---

💡 大厨技巧

1. 片鸭的豪华108刀：顶级烤鸭师傅可将一只鸭片成108片，每片皮肉相连、大小均匀。 2. 鱼子酱用贝壳匙：金属匙会让鱼子酱产生金属味，用珍珠贝壳匙或木匙取用。 3. 白醋的秘密：麦芽糖水中加白醋能分解鸭皮蛋白质，使烤后更酥脆更上色。

---

🎯 成品标准

• 外观：鸭皮枣红如琉璃、鱼子酱黑珍珠般点缀其上，视觉极致奢华。
• 口感：第一口是鸭皮的"咔嚓"脆裂声 + 鱼子酱的"啵啵"爆珠感 + 松露的大地芬芳回味。
• 香气：挂炉烤鸭的焦香为底、松露幽香为中、鱼子酱海洋气息收尾。

---

生图提示词（风格C · 现代写实风）

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《黑松露鱼籽酱国粹烤鸭 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese. No misspellings. No incorrect or distorted characters. No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as: #, ##, ###, -, *, |, >, ``` or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.
If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture (light warm gray or off-white).
Soft even studio lighting. No patterns, no decorative backgrounds. High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9. Double-row horizontal layout with clear blank space separating rows.
Strict grid system. Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Introduction: 新京菜米其林融合创新，传统挂炉烤鸭的顶奢升级.
Ingredients: 北京填鸭2kg、黑松露酱30g、鲟鱼子酱30g、麦芽糖50g、荷叶饼.
Core Logic: 松露酱腌制渗香 + 风干12-24h + 挂炉烤至枣红 + 鱼子酱冰镇冷配.

LOWER ROW CONTENT (VISUAL SECTIONS):
Step 1: 松露酱涂抹鸭腔，冷藏腌制8小时.
Step 2: 吹气分离皮肉，烫皮刷糖水，风干12-24h.
Step 3: 220°C定色30min + 180°C烤60-90min至枣红脆皮.
Step 4: 片鸭，鸭皮+冰镇鱼子酱=冷热对比极致口感.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
crispy glazed Peking duck with dark burgundy lacquered skin,
black caviar pearls resting on a crispy duck skin slice,
thin pancakes and julienned scallions arranged nearby,
black truffle shavings on white plate.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams: time indicators (8h marinate, 12-24h dry, 90min roast), temperature markers (220°C→180°C), process flow arrows. Flat, technical style. No decorative icons.

COLOR SYSTEM:
Neutral professional palette: black, dark gray, warm gray, off-white.
One deep burgundy accent color for emphasis only. No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters. No bullet symbols. No decorative-only graphics. No cultural motifs. No cluttered collage. No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page, not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《西红柿牛腩》顶级配方

菜品简介

• 菜品来源/流派：经典中式家常菜，融合了传统炖肉技法与番茄的酸甜风味。
• 风味特点：色泽红亮，汤汁浓郁酸甜，牛腩软烂入味，肥而不腻。
• 适合场景：家庭聚餐、冬季滋补、下饭神器。

食材清单

主料

辅料

调味料

准备工作

食材处理

1. 牛腩处理：将牛腩切成3-4厘米见方的块，放入清水中浸泡40分钟，中途换水一次，去除血水。 2. 西红柿处理：将西红柿洗净，顶端划十字，用开水烫皮后去皮。将其中2个切成小丁（用于炒酱），另外2个切成大块（备用）。 3. 辅料准备：姜切片，葱打结，蒜拍碎。

工具准备

• 炒锅（用于煸炒）
• 砂锅或铸铁锅（用于炖煮，保温效果好，利于肉质酥烂）

制作步骤

第一阶段：牛腩预处理与煸炒

火候：大火 -> 中火 时长：约15分钟

1. 焯水：牛腩冷水下锅，加入姜片和10毫升料酒。大火烧开后撇去浮沫，煮2分钟捞出。用温水洗净牛腩表面的杂质，沥干备用（切记不要用冷水冲洗热牛肉，否则肉质会收缩变硬）。 2. 煸炒：热锅凉油，下入姜片、蒜瓣、八角、花椒、干辣椒爆香。倒入牛腩翻炒，炒干表面水汽，至边缘微焦黄。 3. 调味上色：加入冰糖、生抽、剩余料酒，快速翻炒均匀，使牛腩上色并激发香气。

第三阶段：炒制红油与炖煮

火候：中小火 -> 小火 -> 大火 时长：约90分钟

1. 炒红油：将炒好的牛腩推至一边（或盛出），利用锅中底油（如油少可补少许），倒入切好的西红柿小丁，加入番茄酱。中小火煸炒，边炒边按压，直至西红柿完全化开，炒出浓郁的红汤。 2. 混合炖煮：将牛腩与红汤混合翻炒均匀。如果是用砂锅炖煮，此时将所有食材转移至砂锅中。 3. 加水慢炖：加入足量开水（水量需没过食材约2厘米），放入葱结和山楂干。大火烧开后，转最小火加盖焖煮。 4. 时间控制：保持小火慢炖约60-80分钟，直至牛腩软烂（用筷子能轻松穿透）。

第三阶段：二次增味与收汁

火候：中火 -> 大火 时长：约15分钟

1. 加入配菜：挑出锅内的葱姜八角等香料残渣（主要是为了成品美观，自家吃可保留）。加入之前切好的西红柿大块。 2. 最后调味：加入盐调味。此时尝一下汤汁酸甜度，根据口味微调（太酸加糖，太淡加盐）。 3. 大火收汁：转大火收汁，煮约5-10分钟，使汤汁浓稠挂在肉上，西红柿大块软熟但保持形状。 4. 出锅装盘：撒上少许葱花点缀，即可出锅。

⚠️ 注意事项

1. 选材关键：西红柿一定要选熟透的，如果能在番茄表面看到小白点（沙瓤），口感更好。 2. 温度掌控：焯水后洗牛肉、炖煮加水，全过程必须使用温水或开水，忽冷忽热是导致牛肉柴硬的最大元凶。 3. 分次加番茄：番茄分两次加是诀窍。第一次切小丁炒化取其味和色，第二次切大块取其形和口感。 4. 盐的投放：盐必须最后放，过早放盐会使牛肉细胞脱水，不易炖烂。

💡 大厨技巧

1. 【糖色提亮】：虽然用了西红柿，但加入少许冰糖炒糖色，能让成菜红亮诱人，也就是传说中的“自来芡”效果，且能中和番茄的酸味，使回味更甘甜。 2. 【去腥增香】：加一片干山楂或几滴柠檬汁，不仅能去腥，酸性物质还能切断肌肉纤维，加速牛肉软烂。 3. 【番茄酱加持】：市售西红柿有时风味不足，加入一勺番茄酱（纯番茄酱，非番茄沙司）能极大提升汤底醇厚度。

🎯 成品标准

• 外观：色泽红润油亮，汤汁浓稠度适中。
• 口感：牛腩既有嚼劲又软烂不塞牙，西红柿软糯。
• 香气：浓郁的牛肉肉香与番茄酸甜香气完美融合。

常见问题

Q：为什么牛腩炖不烂？ A：原因可能有三：一是时间不够；二是中途加了冷水；三是盐放得太早。

Q：汤汁不够浓稠怎么办？ A：最后收汁阶段开大火多煮一会儿，或者在炒西红柿丁的时候一定要炒到出沙、出红油，这是汤汁浓稠的基础。

#test ---

生图提示词 (Prompt)

以下提示词可直接用于 AI 绘图软件（如 Midjourney）生成高质量配图：

A modern, realistic culinary infographic poster,
presenting the complete professional recipe of
《西红柿牛腩 · 顶级配方》.

OVERALL STYLE:
High-end modern culinary editorial combined with professional cooking instruction.
Clean, precise, realistic, restrained.
Feels like a culinary institute teaching board or Michelin test kitchen manual.
Educational clarity is the primary goal.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese.
No misspellings.
No incorrect or distorted characters.
No pseudo-text.

IMPORTANT TEXT RULES:
All text must be rendered as natural printed book text.
Do NOT display any markdown symbols or formatting characters.
Do NOT show characters such as:
#, ##, ###, -, *, |, >, or bullet symbols.
Section hierarchy must be expressed through layout, spacing, font size, and alignment only.

If needed, rewrite structured content into clean natural language paragraphs or aligned tables.

BACKGROUND:
Clean neutral background with subtle texture
(light warm gray or off-white).
Soft even studio lighting.
No patterns, no decorative backgrounds.
High contrast for long readable text.

TYPOGRAPHY:
Main title in modern, bold, highly legible Chinese typography.
Section titles in slightly larger or heavier font weight.
Body text in clean professional Chinese type.
Comfortable line spacing for dense instructional content.
Tables must be clean, aligned, and grid-based without ASCII characters.

LAYOUT STRUCTURE (CRITICAL):
Aspect ratio 16:9.
Double-row horizontal layout with clear blank space separating rows.
Strict grid system.
Visual separation achieved through spacing and alignment, not symbols.

UPPER ROW CONTENT (VISUAL SECTIONS):
Dish introduction (origin, flavor profile, serving context).
Ingredient lists grouped logically (main ingredients, secondary ingredients, seasonings).
Core principles or key logic summarized in short, readable statements.

LOWER ROW CONTENT (VISUAL SECTIONS):
Preparation work and tools.
Cooking process divided into stages with time and heat control.
Critical checkpoints, warnings, and professional tips.
Final quality standards and common questions.

IMAGERY (REALISTIC, EDUCATIONAL):
High-quality realistic food photography:
raw ingredients,
key cooking stages,
final result with clean professional plating.
Images must support understanding, not distract.

GRAPHIC ELEMENTS (FUNCTIONAL ONLY):
Minimal modern diagrams:
time indicators,
heat level markers,
process flow arrows.
Flat, technical style.
No decorative icons.

COLOR SYSTEM:
Neutral professional palette:
black, dark gray, warm gray, off-white.
One restrained accent color for emphasis only.
No bright or playful colors.

STRICT EXCLUSIONS:
No markdown characters.
No bullet symbols.
No decorative-only graphics.
No cultural motifs.
No cluttered collage.
No illegible characters.

FINAL RULE:
Render the content exactly like a professionally typeset cookbook page,
not a markdown document or note file.

--ar 16:9 --v 6.1 --q 2 高清简体中文

《清蒸鱼》顶级配方

菜品简介

• 菜品来源/流派：粤菜经典，检验厨师基本功的试金石
• 风味特点：肉质鲜滑、原汁原味、豉油甘醇、葱油焦香
• 核心逻辑：以简单烹饪还原食材本味，"大火速蒸"锁住水分

---

食材清单

主料

辅料（腌制与蒸制）

辅料（淋油与装饰）

---

准备工作

1. 治鱼

• 清理：刮鳞、去鳃、去内脏。关键：必须刮干净腹内黑膜，这是腥味主要来源。
• 改刀：
• 鱼背肉厚处沿脊骨划一刀（勿切断），使两边肉厚度一致，受热均匀。
• 或采用"麒麟刀法"，在鱼身两侧每隔2cm斜切一刀。
• 吸水：用厨房纸将鱼身内外水分彻底擦干。

2. 预处理

• 抹味：鱼身内外涂抹极少量的盐和料酒，鱼腹内塞入姜片。
• 切丝：将葱绿、老姜、红椒切成细丝，泡入水中使其卷曲（"葱姜球"），沥干备用。
• 垫底：取大盘，盘底放两段大葱白或两根筷子。
• 目的：架空鱼身，让蒸汽流通，防止底部积水泡烂鱼皮。

---

制作步骤

第一阶段：大火速蒸

火候：最大火 时长：6-8分钟（视鱼大小）

1. 水开上汽

• 蒸锅水烧至沸腾，蒸汽充足。
• 严禁冷水入锅，否则蛋白质流失，肉质变柴。

2. 入锅蒸制

• 将鱼盘放入锅中，盖严锅盖。
• 500克鱼蒸7分钟，每增加100克加1-1.5分钟。
• 中途严禁开盖泄气。

3. 虚蒸（关键）

• 关火后，不要开盖，利用余温"虚蒸"2分钟。
• 作用：让内外熟度平衡，鱼肉更加嫩滑。

第二阶段：换盘淋油

时长：3分钟

1. 倒掉腥水

• 取出鱼盘，将盘内的蒸馏水（腥水）全部倒掉。
• 抽掉垫底的葱段/筷子。
• 这一步是去腥的灵魂，蒸出的水极腥，不可保留。

2. 铺丝

• 在鱼身上堆放沥干的葱丝、姜丝、红椒丝。

3. 激油

• 锅中烧热油（约200℃，冒青烟）。
• 将热油迅速淋在葱姜丝上。
• 听到"滋啦"声，激发出浓郁的葱姜香气。

4. 淋豉油

• 将蒸鱼豉油沿盘边淋入（不要直接淋在鱼身上）。
• 豉油受热散发香气，从底部渗入鱼肉。

---

⚠️ 注意事项

1. 鱼要鲜活：清蒸最考验食材，死鱼蒸出来肉质松散，完全无法补救。 2. 必须倒水：蒸盘里的水必须倒干净，否则鱼吃起来有土腥味。 3. 豉油后淋：不要先淋豉油再蒸，会产生酸味破坏鲜感；也不要直接浇在鱼身冲淡油香。 4. 火候宁欠勿过：眼珠突出、肉骨分离即熟。过火1分钟，肉质老10分。

---

💡 大厨技巧

1. 鱼背开刀：除了改花刀，在鱼背脊骨两侧各划一刀，能防止鱼皮蒸破，也让最厚的背肉与薄的腹肉同步熟。 2. 筷子架空：如果家里盘子不够平，用两根筷子架空鱼身是最好的选择，不仅导热快，还方便倒腥水。 3. 热油比例：淋油量要足，大约两汤匙，要能覆盖所有葱丝，才能把葱香味完全逼进鱼肉里。

---

🎯 成品标准

• 外观：鱼身完整不破皮，葱丝翠绿卷曲，油光发亮。
• 口感：肉质洁白如蒜瓣，入口即化，鲜嫩多汁。
• 香气：无丝毫腥味，只有鱼鲜与葱油焦香混合的复合香气。

---

常见问题

Q：为什么我蒸的鱼皮都破了？ A：没开刀释放张力，或者是冷水上锅蒸的。记得背部开刀，水开再入锅。

Q：怎么判断鱼熟了没有？ A：看鱼眼是否此时突出变白；用筷子能轻松刺透鱼背最厚处，且没有血水冒出即熟。

Q：蒸鱼豉油需要加热吗？ A：专业做法会加少许糖和水煮开，风味更佳。家庭做法直接沿盘边淋入，利用盘子余温激发即可。

---

生图提示词（风格B · 文人卷轴风）

A refined Chinese literati-style culinary infographic,
designed as a classical horizontal recipe manuscript scroll,
presenting the complete recipe of
《清蒸鱼 · 顶级配方》.

OVERALL STYLE:
Traditional Chinese literati culinary manuscript.
Horizontal scroll reading experience.
Calm, scholarly, restrained, archival.
Text-first composition with subtle supporting illustrations.
Feels like a well-preserved hand-copied cooking scroll.

LANGUAGE & TEXT QUALITY (ABSOLUTE PRIORITY):
All text must be in standard simplified Chinese only.
High-definition, print-quality Chinese characters.
No traditional Chinese characters.
No misspellings.
No incorrect or distorted characters.
No pseudo-text.
Text accuracy and legibility override all visual effects.

BACKGROUND:
Warm ivory handmade rice paper texture.
Extremely subtle fiber grain.
Soft ink-wash gradients near the left and right edges only.
Large horizontal breathing space.
Quiet, timeless, breathable.

TYPOGRAPHY:
Main title in restrained, dignified Chinese calligraphy,
placed slightly left of center.
Readable, scholarly, not expressive.
Body text in classical Song-style serif Chinese.
Vertical text columns are allowed but arranged left-to-right.
Generous line spacing.
Clear paragraph rhythm.
Resembles annotated manuscript scroll pages.

LAYOUT STRUCTURE:
Horizontal scroll-inspired layout.
Aspect ratio 16:9.
Multiple vertical text columns flowing from left to right.
Asymmetrical but balanced composition.
No boxed sections, no frames.
Sections separated by spacing and rhythm only.

CONTENT ORGANIZATION (VISUAL FLOW):
From left to right:
- Dish introduction and flavor logic
- Ingredient ratios and seasoning composition
- Key preparation techniques
- Cooking time and heat control
- Slicing, resting, or finishing notes

Small vertical headings mark transitions.
Text reads continuously like a scroll.

GRAPHIC ELEMENTS (VERY SUBTLE):
Small ink-style illustrations used as visual pauses:
- Aromatic spices
- Main protein symbol
- Simple cookware sketches
Flat, minimal, monochrome.
Secondary to text.
No realism, no shading.

COLOR SYSTEM:
Ink black dominant.
Very light vermilion used sparingly for seals, stamps, or emphasis.
Overall near-monochrome.

DECORATION:
Minimal seal stamps near the title or section breaks.
Occasional light brush dividers only when text naturally pauses.
No decorative patterns.
No borders.

RULE:
Text is the hero.
Illustrations serve reading rhythm.
Beauty through restraint.
Nothing loud.
Nothing modern.

--ar 16:9 --v 6.1 --q 2 高清简体中文
Text accuracy is more important than visual complexity.
If necessary, simplify graphics to preserve text clarity.