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满足你的中国胃
四季家常凉拌菜
分享两道四季皆适宜享用的辣味凉拌菜，冷凉时吃可暖身，炎热时吃则可唤醒欲振乏力的食欲。
香菜麻辣豆干丝
此道豆干丝是以预留的三杯鸡酱汁所卤煮，再以数种酱料、调味料和辛香料小小加工而成，十分香辣美味。
材料：
以三杯鸡酱汁卤煮之小型豆干6片、麻辣锅酱1茶匙、清油之荫油2大匙、麻油2茶匙、糖1茶匙、蒜2瓣、香菜1小把。
作法：
1. 豆干切丝；蒜切细末；香菜切小段，备用。
2. 将豆干丝盛入调理盆内。
3. 将除了香菜以外的酱料、调味料和辛香料调拌均匀后倒入调理盆内和豆干丝拌匀，静置30分钟。
4. 最后拌入香菜段即成。
小叮咛：
若不爱香菜，可以选用青葱代替。
韩风辣拌黄豆芽
原本是计划做油焖黄豆芽，打开冰箱眼光落在眼前已开罐的韩式泡菜酱上，红艳的色泽让食欲突然改变，于是临时踩了煞车并转了个大弯，搅和搅和拌制了这一道微辣爽脆的「韩风辣拌黄豆芽」。一时的弹性随兴之举往往有着刺激与乐趣，运用在烹饪上则常常成为变化菜色的助力。
材料：
黄豆芽450公克、韩式泡菜酱（Kimchee Base）2大匙、麻油1大匙、蒜2瓣、糖2茶匙、盐少许、熟白芝麻粒2大匙、葱1根。
作法：
1. 黄豆芽去根须；蒜切细末或磨成泥；葱切葱花，备用。
2. 将一锅水煮滚，放入黄豆芽大火煮3分钟，捞出冲凉水，沥干后放置于一适当的容器内。
3. 将韩式泡菜酱、麻油、蒜末、糖和盐加入容器内，戴上手套将调味酱料与黄豆芽轻轻抓拌均匀，以保鲜膜覆盖，移入冰箱冰镇至少半日。
4. 食用前拌入熟白芝麻粒和葱花即可装盘享用。
小叮咛：
「韩式泡菜酱」可于亚洲超市放置韩式泡菜的冷藏柜上寻得；或者取用适量的韩式泡菜汁拌制此道凉拌菜亦可。
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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.