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满足你的中国胃
香肠马铃薯焖饭的做法
7/23/2021
富油脂的腊肠和松软的马铃薯一起焖饭，香气浓郁，也可再自行搭配添加各种蔬菜，如毛豆、玉米……简单又美味。
材料：
白米3杯、腊肠5条、小马铃薯3个、洋葱1颗、胡萝卜1条、芹菜少许。
调味料：
作法：
1.腊肠切小片，马铃薯、洋葱，胡萝卜切丁，芹菜切细粒。
2.腊肠放入炒锅翻炒，释出油脂，再加入洋葱，马铃薯，胡萝卜拌炒，再加入一小匙酱油上色，和白胡椒粉。
3.米洗净，加3杯水，再加入上述材料，搅拌均匀。
4.移入电锅，外锅加一杯水按键烹煮。
5.待电锅跳起，略焖15分钟，取出拌匀，就可盛碗，并撒上芹菜粒。
小叮咛：
1虽然加了腊肠和其他蔬菜，其烹煮程序和水量如同一般煮饭即可。
2.此处采用的是不需削皮的红色小马铃薯，增添了色泽。
3.腊肠本身味道足够，除了加一小匙酱油上色，应该不须再添加盐。
4.如果不排斥芹菜，食用时可以再多撒上芹菜，更添口感和爽脆。
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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.
