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满足你的中国胃
韩式土豆猪骨汤
7/31/2021
韩式料理的特点很鲜明，少油、无味精，讲究五味五色(甜、酸、苦、辣、咸五味和红、白、黑、绿、黄五色)。以凉拌居多，但却以辣见长，并结合中国和日本菜肴特点，是营养丰富的健康料理。这道韩式猪骨汤，是南韩的传统菜之一。色泽金黄，香味浓郁，味道咸辣可口。南韩人喜好饮酒，猪骨汤也是有名的醒酒汤，酒后喝上一口热呼呼的汤汁，多么疗愈的美味。
材料：
猪颈骨1000克、马铃薯600克、大白菜400克、黄豆芽100克、洋葱1颗、大蒜4瓣、生姜4片、青葱2根。
酱料：
韩式辣椒酱2汤勺、韩式黄豆酱2汤勺、韩式红辣椒粉1汤勺、鱼露2汤勺、紫苏粉(或紫苏籽)5克、芝麻油1汤勺、蒜茸末少许。
作法：
1.将猪颈骨在凉水中浸泡2小时，取出放入锅中焯一下水以去除血水，捞起洗净备用。
2.马铃薯去皮切成大块；洋葱去皮后对切两半；大蒜切粒，青葱切葱段；大白菜氽烫一下后捞起沥干，将其撕成条状或切成块状均可，放入凉水中浸泡待用。
3.锅中加水2000毫升，一起放入猪颈骨、洋葱、大蒜粒、姜片和葱段，待水煮滚后，开小火炖煮1.5小时。
4.所有酱料食材一起放入碗中，加一点水稀释调匀后倒入锅中，续放马铃薯，用中火炖煮10分钟。
5.最后加入黄豆芽和氽烫过的大白菜，再煮8分钟左右就可起锅。此时猪骨汤已经酥烂脱骨，马铃薯软糯，汤汁鲜美，香气扑鼻。
小叮咛：
如果没有紫苏粉或紫苏籽，也可采用新鲜紫苏叶。韩式辣椒酱等食材，一般韩国超市都有售。
Feb 25, 2021
常见食材 地道猪骨汤 配比详细步骤简单
Ingredients：
猪脊骨 1000克 Pork back bone 1000g
10瓣儿蒜头 10 cloves of garlic
3颗葱 3 green onions
半个白洋葱 Half white onion
水1500 毫升 water 1500ml
白菜550克 Chinese cabbage 550g
土豆500克 Potatoes 500 g
韩国辣椒粉 6大匙 Korean chili powder 6 tbsp
蒜末 3大匙 Minced garlic 3 tbsp
味淋 3大匙 Mirin 3tbsp
鱼露 2大匙 Fish sauce 2 tbsp
酱油4大匙 Soy sauce 4 tbsp
韩国豆瓣酱 5大匙 Korean soybean paste 5 tbsp
1个墨西哥辣椒 1 jalapeno
数片紫苏叶 Several perilla leaves
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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.