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满足你的中国胃
种凉拌黄瓜的家常做法
8/03/2021
天气一热，后院黄瓜长得快又多，市场上新鲜清脆的黄瓜亦是应有尽有。凉拌黄瓜开胃，和各式食材也非常搭配，怎么拌都好吃。
咸鸡拌黄瓜
家中刚好有前一阵腌的风鸡，蒸好后，咸香的鸡肉拌上清爽多汁黄瓜片，真是绝配。
材料：
风鸡肉1块、黄瓜1条、盐少许、大蒜3粒（切成蒜米）、酱油、醋、麻油酌量、红辣椒1根（切碎）。
作法：
1.风鸡蒸熟，手撕成丝装盘备用。如果没有风鸡，可用鸡腿1只以适量盐腌渍一晚后，蒸熟代替。
2.黄瓜洗净、去头尾，切成薄片，以少许盐腌渍15分钟后去水，以冷水冲洗咸味并沥干，倒入鸡丝盘。
3.酱油、醋、麻油调匀，备用。
4.蒜蓉与小红辣椒铺在鸡丝黄瓜片上，酱汁淋于其上即可进食。
葱花蒜蓉凉拌黄瓜
材料：
黄瓜2条、葱3条（切葱花）、蒜头3瓣（切成蒜蓉）、小红辣椒1支（切碎）、酱油、糖、醋适量、麻油1.5汤匙、熟花生1汤匙。
作法：
1.黄瓜洗净对剖，以刀背拍打后切成小块，以盐腌渍20分钟后用冷水冲净，沥干水分，放盘中备用。
2.葱花、蒜蓉、小红辣椒、酱油、糖、醋置于一碗中，起锅热麻油，待麻油热后，淋在葱花蒜蓉酱料的碗中。
3.将葱花蒜蓉酱料浇在黄瓜上拌匀，最后撒上花生即成。
泰式凉拌黄瓜沙拉
材料：
黄瓜1条、小番茄1杯、四季豆1碗、大蒜头3瓣（切碎）、小红辣椒1根切碎（用泡椒或辣椒酱均可）、盐少许、莱姆汁3汤匙、红糖1汤匙、鱼露1汤匙、熟花生3/4杯（碾碎）。
作法：
1.黄瓜洗净，纵向对剖并斜切成细条，以少许盐腌渍15分钟，用冷水洗净后装盘。
2.小番茄对切或切成四等分。四季豆斜切成细条，不习惯生吃则可汆烫数秒，再取出以冷水冲凉。将所有食材放入盘中。
3.将红糖莱姆汁、鱼露拌匀，拌至红糖融化后将酱汁淋在沙拉上。撒上花生粒、小红辣椒并拌匀即可食用。
小叮咛：如味道不够，可再加鱼露、莱姆汁，按 1：1的比例调匀。
Jul 2, 2018
Aug 6, 2019
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.
