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满足你的中国胃
懒人便当～排骨焖饭
7/25/2021
排骨焖饭或鸡肉菜饭是我经常做的「懒人饭」，荤素搭配，营养均衡，简单又省事。
材料：
小排骨约1.5磅半～两磅（切块）、香米4杯、香菇3朵（切碎）、干贝、豌豆粒、胡萝卜丁、马铃薯丁酌量、生抽、蚝油、葡萄酒各1大勺、盐约1勺。
作法：
1.不沾锅里放少许油加热，倒入排骨，两面煸炒至变色。
2.加入葡萄酒、生抽、蚝油、盐、水并盖上锅盖，大火烧开后转小火焖烧30分钟。
3.把米和香菇、胡萝卜丁、马铃薯丁以及干贝一起倒入排骨汤中，豌豆粒最后放。
4.大火烧开后，改中火烧5分钟，再改小火焖烧15分钟左右，熄火静置5分钟后即可开吃。
Mar 8, 2020
小叮咛：
1.焖饭可改用电饭锅，把排骨汤、调料以及米放进电饭锅自动焖煮。但我怕排骨汤滚烫，倒来倒去既不安全又容易油汤四溅，所以直接用汤锅焖煮。
2.一开始大火烧开时务必看着锅，不要让汤溢出来；改中小火以后就可以不用守着，因此并不会太麻烦。
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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.
