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满足你的中国胃
老北京风味小吃——炒疙瘩
8/01/2021
对于偏好面食的北京人来说，传统风味面食炒疙瘩的地位，就如同南方人饮食中的蛋炒饭一样。炒疙瘩咀嚼起来非常紧实，比起较易消化的面条，「耐饥扛饿」是最鲜明的特点；民间更有「一盘炒疙瘩能顶两碗打卤面」的说法。
材料：
普通面粉100克、五花肉20克、胡萝卜半根、豌豆10克、洋葱半颗、黑木耳10克、白菜2～3片、小香葱1～2颗、植物油10克、盐、酱油及胡椒少许。
炒疙瘩材料
作法：
1.温水加少许的食用盐和面，糅成面团后，醒面1个小时。
2.五花肉去皮后，切成肥瘦相间的肉丁，备用。
3.白菜洗净，去叶留下白菜柄，并将菜柄切丁；黑木耳泡发后切丁；小香葱切段。
4.将醒好的面团先用刀切成厚面片，再切成粗面条，最后将粗面条切成豌豆大小的面疙瘩。
5.将面疙瘩煮熟，过凉水后沥干备用。
6.取炒锅，五花肉丁炒熟后添加豌豆、胡萝卜丁等配菜，继续翻炒出香。
7.加入煮熟的面疙瘩，放酱油和胡椒后，继续翻炒。
8.加少许食用盐，出锅。撒些小香葱切段，拌匀即可食用。
小叮咛：
1.做北京炒面疙瘩，面团一定要和地紧实些，方能达到越嚼越香的口感。
2.煮熟的面疙瘩，一定不要忘记过凉水。
3.切面疙瘩时，要加些干面粉当薄面，防止相互黏连。
May 18, 2020
Hello friends! Today Da Ye shows us a homestyle dish – ”Chao Ge Da”, which has a yellow-and-green presence, soft and al-dente texture, and it goes more and more fragrant when we chew more. It’s excellent in color, aroma, and taste!
We hope this is the taste from your home. Da Ye and Da Ma also hope our overseas friends can also cook at home so that you can enjoy the taste of your hometown, and have a happy life!
Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China’s 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
Weee! – Asian & Hispanic Groceries, Delivered!
Weee!北美生鲜网上超市 invites you to try Weee!
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.
