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满足你的中国胃
吃西瓜不麻烦 「切对纹路」去籽好简单
联合新闻网
8/12/2021
烈日当头，来一颗多汁甜美的西瓜，是清凉消暑的好选择。不过吃西瓜时，很多人会觉得「去籽」是件麻烦事。日本网站「grape」最近就分享，如何借由正确的切西瓜方式，让去籽的难度降低。
1.首先，将西瓜从中间对切成两半
2.仔细观察果肉上的纹路，特别是由中心延伸出去，三条被称为「维管束」的纤维。此时可以清楚看到，种子大多聚集在维管束的两旁。
3.以维管束为中心，对准旁边的种子部位，大约如图标的地方以V字进行切片
4.这样切下来的西瓜，种子就会大致落在西瓜侧面，要去籽就很方便了
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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.
