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满足你的中国胃
紫薯稀饭套餐的做法
7/29/2021
紫薯，富含花青素，可以保护眼睛、消除自由基，预防高血压、降低血糖，以及抗癌。香菜，含有丰富维生素C，是天然的解毒剂，能辟一切不正之气，也具防癌功效。破布子，有镇咳、解毒与整肠的作用，对于免疫力的提升也有助益。
紫薯稀饭
材料：
紫薯、白米、水。
作法：
1.将紫薯洗净，去皮切小块；白米洗净，备用。
2.取电锅内锅，倒入紫色蕃薯、白米和水，以电锅烹煮。
3.电锅开关跳起来，15分钟后，掀开锅盖，充分搅拌均匀，即可盛起享用。
扁豆炒豆干
材料：扁豆、胡萝卜、豆干、水。
调味料：葡萄籽油、黑胡椒、盐、酱油。
作法：
1扁豆洗净，切小块；胡萝卜洗净，去皮，切小块；豆干洗净，切丁备用。
2.取一炒锅，放入长豆、胡萝卜和水，拌炒一下，盖上锅盖。
3.扁豆炒至八分熟后，加入豆干，以葡萄籽油、黑胡椒、盐和酱油调味，搅拌均匀，继续烹煮。
4.菜肴熟且入味后，即可起锅。
香菜炖豆腐
材料：香菜、豆腐、水。
调味料：八角、酱油。
作法：
1.香菜洗净；豆腐切成四等分，备用。
2.取康宁锅，用香菜垫底并铺上豆腐，倒入一碗水，加入八角和酱油，以中小火炖煮。
3.煮约12～15分钟后，即可熄火，上菜。
破布子炒豆包
材料：破布子（又称树子）、胡萝卜、豆包、水。
调味料：葡萄籽油、黑胡椒、酱油。
作法：
1.破布子去籽；胡萝卜洗净，去皮切小块；豆包洗净，切小块，备用。
2.炒锅倒入葡萄籽油，置于炉火上，油锅热后就能放入豆包拌炒两分钟，再加入胡萝卜和水，以黑胡椒和酱油调味，充分搅拌均匀，盖上锅盖。
3.两分钟后，加入破布子，快速拌炒，继续炖煮。
4.菜肴熟且入味，即可盛盘。
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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.