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满足你的中国胃
家常美味 三鲜锅巴
7/31/2021
有时候会突然想吃一种食物，那是一种不由自主垂涎的冲动。我最近莫名地想起了三鲜锅巴，一道在餐厅偶尔吃到的色香味俱佳菜品。那锅巴酥脆，三鲜滑嫩，真是有声有色，味醇鲜香的佳肴！于是赶紧去采买了些原料，自己动手，满足食欲。
材料：
超市购买锅巴1袋、鱿鱼1条、青口5只、虾5只、荷兰豆1把、胡萝卜1/4根、甜红椒1/4个、白醋100克。
配料：
葱、姜、蒜适量、植物油、盐、花椒油、鱼露、生粉适量。
作法：
1.处理鱿鱼：把鱿鱼放进洗菜盆中，倒入可以淹过鱿鱼的水，加入100克白醋，浸泡三～四分钟捞出，并在鱿鱼背上划两刀；洗净后在鱿鱼没有筋膜的一表面先切横条，再竖切成斜刀，最后改刀成一吋长的样子，加入开水中焯一下，使其卷起后捞出沥干水分待用。
2.处理青口：放入水中浸泡，可滴入食用油，青口缺氧就大口吐气，这样沙子也会随之吐出。将青口外壳打开取出肉，同时将内脏和绒毛都撕掉，最后用流水冲几遍，焯一下水后沥干备用。
3.将虾子洗净，去虾线、去外壳。如果个头较大，可以切成两半。
4.处理锅巴：锅内放宽油，烧热倒筷子放入后起泡泡时，放入锅巴，锅巴一浮起，马上捞出沥干备用。
5.处理配菜：荷兰豆去筋洗净，甜椒、胡萝卜都切成薄片待用。葱斜切小段，姜切丝，蒜片。
6.过油后的锅巴放入盘中移到饭桌上。铁锅内放适量植物油，烧热后下葱、姜、蒜炒香，续将所有海鲜和配菜一起用大火快炒，加入一碗清水，淋入花椒油、适量的盐同煮开，再将适量生粉水淋入烧开。最后加一勺鱼露，将锅端起，把所有的菜连汤带汁一起倒入放锅巴的盘中。一盘热气腾腾、鲜香可口的三鲜锅巴就完成了。
小叮咛：
1.「三鲜」不一定非是鱿鱼、青口和虾，也可以用其他海鲜。不过买处理好的鱿鱼、青口和虾，能稍节省自己处理的时间。
2.锅巴不能油炸得过久，只要一浮起来就马上捞出沥干，这样才能保持它的酥脆。
3.用生粉水的目的是让汤稍微有点黏稠度，可以轻薄地包裹住锅巴，但绝不可太稠，所以要边加边注意汤的浓度。
4.配菜主要是用来配色，也可以自行选择自己喜欢的菜替换。
Aug 7, 2013
材料：
鍋巴10片、蝦仁50克、魷魚肉30克、肉片50克、胡蘿蔔、甜豆40克、香菇或鮮香菇30克、薑片、蔥段、番茄醬、鹽、糖、香油、太白粉水
做法：
1.用少許油爆香蔥段、薑片，再加入肉片炒開。
2.海鮮料先川燙再下鍋炒，再加入蔬菜類一併炒香。
3.加入適量的水、番茄醬、鹽、糖，煮滾之後加入太白粉水勾芡，再加入少許香油提味，盛起被用。
4.起油鍋將鍋巴炸到金黃，起鍋瀝乾油，搭配燴料一起享用。
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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.