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满足你的中国胃
西班牙海鲜饭
9/04/2021
原材料：
西班牙米 0.5磅
大虾 100g
海虹 200g
鱿鱼 50g
蛤蜊 100g
澳带50g
欧芹 20g
蒜 20g
洋葱 1/4
红灯笼椒 1/4
香肠 1根
番茄 1个
食用油 2汤匙
盐 1茶匙
胡椒 1茶匙
Sep 4, 2021
How to cook Paella at home like a pro? Spanish seafood recipe| Cast Iron pot?
Ingredients:
Paella 0.5 lb
Shrimps 100g
Mussels 200g
Squid 50g
Clams 100g
Scallop 50g
Parsley 20g
Garlic 20g
Onion 1/4
Red bell pepper 1/4
Sausage 1
Tomato 1
Cooking oil 2 tablespoons
Salt 1 teaspoon
Pepper 1 teaspoon
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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.