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满足你的中国胃
蔬菜肉丸的做法
7/25/2021
刚洗过抽油烟机，不想立刻炒菜再熏上油烟？可是总不能光吃肉不吃青菜，于是想出了一个办法──蒸菜。冰箱里正好有一些现成的绞肉与各种蔬菜，混合一起蒸，别有一番滋味。
材料：
绞肉约100克（先用少量盐腌制一下）、奶油白菜、蘑菇、胡萝卜、南瓜、番茄、白菜心各适量、青葱2根、蚝油1勺、生抽1勺、盐随意、玉米粉1/2杯、麻油（香油）、辣椒酱适量、面粉1/4杯。
作法：
1.将蔬菜切碎，南瓜和胡萝卜切细条。
2.处理好的蔬菜食材和蚝油、生抽、绞肉及盐混合，再撒入1/4杯面粉。
3.把混合好的馅料揉成丸子状，在装玉米粉的碗里滚一下后摆入蒸锅。
4.大火烧开后，改中小火蒸约8分钟，熄火2分钟后再起锅。
5.丸子起锅后淋上少许香油，喜欢吃辣的人可淋上辣椒酱。
Apr 11, 2019
小叮咛：
蔬菜可以随心所欲变化或就地取材。我曾用菠菜、香菇、木耳和高丽菜做过，味道也很不错。
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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.
