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每日美食 113：洋葱这样做，解谗好吃还杀菌！
7/09/2021
洋葱是我们日常生活中十分常见的一种蔬菜，它具有降低血压、提神醒脑、缓解压力、疏肝、健脾、和胃、益气的作用。有着“蔬菜皇后”的美誉，下面就为大家推荐一些洋葱美味的家常做法，解腻好吃还杀菌，一起来看看吧！
彩椒洋葱炒木耳
用料：
彩椒 2个
木耳 20克
洋葱 1个
蒜 1瓣
油 6克
盐 3克
酱油 1小勺
蚝油 2克
步骤
1. 木耳提前浸泡一下。
2. 彩椒和洋葱洗净切块。
3. 木耳入开水锅中汆烫一下。
4. 将汆烫后的木耳捞出备用。
5. 锅中入油烧热放入蒜末爆香。
6. 加入洋葱和彩椒翻炒一下。
7. 放入木耳翻炒均匀。
8. 淋入蚝油炒匀提鲜。
9. 出锅加盐调味即可。
小窍门：
好吃又低脂，仙女们无负担哦！祝您生活愉快！
香菜洋葱拌牛肉
用料：
自卤牛腱 100克
洋葱 1个
香菜 10克
小米椒 一个
盐 3克
生抽 5克
香油 2克
步骤
1. 洋葱，自己卤的牛腱。
2. 洋葱切粗丝。
3. 清水浸泡几分钟，去除辛辣味儿。
4. 牛肉切片。
5. 小米椒，香菜。
6. 小米椒，洋葱，香菜放盆里。
7. 一点点盐，生抽，香油调味。陈醋看个人喜好，我没放。
8. 拌匀。
9. 牛肉放入。
10. 拌匀。牛肉是卤制好的，如果是先放进去，容易咸。
洋葱猪肉大包子
用料：
猪肉馅 200g
洋葱 1个
低盐原汁酱油 2勺
蚝油 1勺
鸡汁 1勺
姜粉 少许
香油 少许
植物油 5克
葱花 少许
河套雪花粉 400g
鸡蛋 1个
白开水 170g
鲜酵母 10g
盐 1g
步骤
1. 猪肉馅用酱油腌渍少许，洋葱切碎捏干水分。
2. 加入姜粉、酱油、蚝油等配料顺时针拌匀，保鲜膜密封冷藏备用。
3. 面团材料直接倒入厨师机打成一块光滑的面团，放入发酵盒室温发酵至两倍大。
4. 取出发酵好的面团，揉压排气，然后分成小剂子，擀成圆形的面皮。
5. 包上适量的馅料，顺着一个方向捏褶子，收口，包子就完成了。
6. 全部包好后，送入蒸烤箱，松弛10分钟后，设置低温蒸30分钟左右即可。
小窍门：
面粉跟水的比例不是绝对的，需要根据面粉的吃水量调整
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.