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每日美食121：顾好五脏庙 贝壳面快速上桌
7/17/2021
打理三餐，是每日生活的重点。不管经济环境如何，忙碌或是清闲，都要把五脏庙照顾好。能够快乐舒适地享受营养美味的三餐，便是一种最佳的犒赏；好好地吃顿饭，就是品尝生活中的幸福滋味。
贝壳面
材料：地瓜、美生菜、意大利贝壳面、水。
调味料：黑芝麻粉、美乃滋、盐、酱油。
作法：
1.地瓜洗净去皮，切小段；美生菜洗净，切小段。将黑芝麻粉、美乃滋和酱油，搅拌均匀，缓缓注入盐水，继续搅拌，调制成拌面酱汁备用。
2.汤锅中装水，水煮沸后放入意大利贝壳面，不时地搅拌翻动，勿使沾黏；贝壳面七分熟，加入地瓜和美生菜，继续烹煮至熟，倒出内容物以冷水冲淋，沥干水分备用。
3.取锅子，放入地瓜、美生菜和贝壳面，淋上事先调好的黑芝麻拌面酱汁，充分搅拌，使菜肴、贝壳面和拌面酱汁融合入味，即是好吃又好看的贝壳面。
什锦卤味
材料：红萝卜、甜菜、黑木耳、海带、花椰菜干、腐皮结、水。
调味料：麻油、黑胡椒、五香粉、红糖、酱油。
作法：
1.所有食材洗净，将红萝卜、甜菜去皮，切小块；黑木耳浸泡2小时，切小块；海带浸泡2分钟，以剪刀剪成小块，清洗之后浸泡6小时；花椰菜干浸泡6小时，切块；腐皮结浸泡4～6小时，沥干水分备用。
2.食材内加水，一起放入电锅内锅，以麻油、黑胡椒、五香粉、红糖和酱油调味，充分搅拌均匀，静置10分钟，再以电锅蒸煮。
3.待电锅开关跳起来，30分钟后，掀开锅盖，上下翻动，即可盛起。
茄椒豆腐
材料：茄子、青椒、大白菜、红萝卜、炸豆腐、水。
调味料：葡萄籽油、黑胡椒、盐、酱油。
作法：
1.所有食材洗净，切小块备用。
2.炒锅加入茄子、青椒、大白菜、红萝卜和水，稍做搅拌，盖上锅盖焖煮。
3.锅中菜肴八分熟，放入炸豆腐，以葡萄籽油、黑胡椒、盐和酱油调味，拌炒均匀继续烹煮。
4.菜肴熟了且入味，即可起锅。
更多美食制作方法，请参考
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.
