👇还没有下载熊猫外卖？扫描二维码即可直接下载👇
满足你的中国胃
茼蒿煎餅
8/01/2021
茼蒿，別名蓬蒿或春菊，富含多種營養成分，尤其胡蘿蔔素含量極高，是黃瓜和茄子含量的20多倍，還具有清血、養心、降壓、潤肺和消痰功效，是一款值得推薦的綠色蔬菜。通常人們食用其幼嫩莖葉，生炒、涼拌或做湯。這次介紹一款茼蒿和地瓜搭配的煎餅，製作簡單，口感豐富，香氣四溢，相信大家一定會喜歡。
材料：
茼蒿葉150克、地瓜50克、麵粉150克、鹽1湯勺、白芝麻少許。
作法：
1.將茼蒿葉洗淨後瀝乾，加入鹽揉勻，靜置30分鐘後倒去汁水備用。
2.地瓜去皮，切成細絲。
3.把茼蒿葉、地瓜絲和麵粉一起混合，加入一點水，調和成糊狀。
4.平底鍋內加油並加熱，用勺子把調製好的茼蒿麵糊放入鍋內，用中火煎製兩面，待呈現金黃色時，撒上些許白芝麻，便可出鍋裝盤趁熱享用。
小叮咛：
茼蒿煎餅簡單易做，可以當做早點或是點心，別有風味。
Aug 21, 2020
Chrysanthemum chrysanthemum has the refreshing scent of chrysanthemum and the fragrance of chrysanthemum. It has all kinds of nutrients, especially the high content of carotene. Since ancient times, it has the reputation of “the emperor’s dish”. In ancient times, chrysanthemum was a royal delicacy, so This name. Chrysanthemum chrysanthemum is not amazing in appearance, but it is very nutritious. Its fiber is delicate and easy to digest and absorb. Use it for breakfast, so delicious!
Feb 23, 2020
Artemisia annua, a seasonal vegetable in Chaoshan this season, today I will share with you a simple and delicious home-made snack: artemisia pancake, artemisia annua. People who do not like the flavor of artemisia annua will also fall in love.
Authentic people from the mountains of Chaozhou, sharing interesting things about rural life in Chaozhou.
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.
