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每日美食127：养生4料理 一起「素」看看
7/20/2021
玉米、地瓜叶、番茄都是能防癌、抗老化的蔬菜，青椒则可以帮助消化，美化肌肤，降低血糖。简单的四道料理，养生食材全部囊括其中，不妨动手，一起「素」看看。
地瓜叶拌面
材料：
红萝卜、地瓜叶、意大利面条、水。
调味料：
茶油、黑胡椒、盐、酱油。
作法：
1.红萝卜洗净去皮，切丁；地瓜叶摘去老梗，洗净备用。
2.汤锅内倒入适量的水，水煮沸后加入意大利面条，记得不时搅拌勿使面条沾黏，待面条煮熟，捞起沥干水分，备用。
3.炒锅中放入红萝卜和水，置于炉火上，红萝卜煮至八分熟后加入地瓜叶，以茶油、黑胡椒、盐和酱油调味，稍做搅拌。
4.菜肴煮熟，倒入事先煮好的意大利面条，拌炒均匀即是好吃又简易的地瓜叶拌面。
玉米炒豆腐
材料：
美生菜、蘑菇、冷冻玉米粒、炸豆腐、水。
调味料：
麻油、盐。
作法：
1.美生菜、炸豆腐洗净，切小块；蘑菇去外膜，分为伞柄与伞状两部分，洗净切小块；冷冻玉米粒置于室温，备用。
2.炒锅中倒入蘑菇和水，拌炒后盖上锅盖焖煮。
3.一分钟后加入美生菜和炸豆腐，并以麻油和盐调味，充分搅拌均匀。
4.煮至菜肴九分熟，倒入玉米粒继续翻炒，菜肴都入味即可起锅。
青椒炒豆干
材料：青椒、红萝卜、豆薯（又名凉薯）、豆干、水。
调味料：葡萄籽油、黑胡椒、酱油。
作法：
1.青椒对半切，去籽洗净后切丁；红萝卜、豆薯、豆干洗净，切小块，备用。
2.炒锅倒入葡萄籽油，置于炉火上，加入红萝卜和豆薯拌炒两分钟，接着倒入青椒、豆干和水，并以黑胡椒和酱油调味，拌炒均匀。菜肴都熟了，即可盛盘。
番茄炒高丽菜
材料：
番茄、高丽菜、紫色高丽菜、豆腐、水。
调味料：
麻油、盐、酱油、黑胡椒。
作法：
1.番茄、高丽菜、紫色高丽菜洗净，切小块；豆腐切小块，备用。
2.炒锅放入高丽菜、紫色高丽菜和水，置于炉火上稍做搅拌，盖上锅盖。
3.菜肴九分熟，放入番茄和豆腐，并以麻油拌炒，再加盐、黑胡椒和酱油调味，搅拌均匀。菜肴都熟且入味后就能上桌。
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www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.