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每日美食 123：蜜汁叉烧
7/18/2021
叉烧是粤菜中一款具有代表性的经典美食。外皮紧致，里面鲜嫩多汁，色泽红亮，香味四溢。今天我推荐一款家庭版叉烧做法，材料随手可得，非常简单。
材料：
猪肩胛肉1000克、鸡蛋2颗、蜂蜜(或麦芽糖) 3汤勺、蚝油3汤勺、海鲜酱4汤勺、南乳汁4汤勺、生抽3汤勺、米酒1汤勺、五香粉1/2汤勺、盐1/2汤勺。
作法：
1.把所有的调味料混合调匀，做成酱汁后备用。
2.将猪肩胛肉洗净，用厨房纸吸干水分后，切成约2～3指宽的长条状。
3.准备干净的容器，放入切好的猪肩胛肉和调制好的酱汁一起调拌均匀，放入冰箱里冷藏48小时。期间要翻身2次，使腌料更加入味和均匀。
4.烤箱预热至400℉，烤盘铺上铝箔纸，将肉放在烤网上烤20分钟，然后取出刷一遍酱汁并翻身，再烤20分钟。
5.将烤箱温度调高至425℉，再次翻身并刷上酱汁，续烤10分钟左右，使得外皮略微焦脆，就可以出炉了。
小叮咛：
肉的选择最好是肥瘦相间，五花肉也是不错的选择，但是要去除肉皮。
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.
