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每日美食 103：STEAMED BEEF AND VEGETABLES
By Wolfgang Puck & Marian Getz
7/01/2021
Serves
Makes 4 servings
Ingredients
- 1½ pounds beef chuck roast
- 2 tablespoons soy sauce
- 1 tablespoon powdered beef bouillon
- 1 teaspoon fresh black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 medium yellow onion, quartered
- 8 red potatoes
- 2 carrots, cut into rounds
- 1 stalk celery, cut into large pieces
Procedure
Note: This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.
Cut beef into ½-inch thick steaks and place in bowl. In a small bowl stir together the soy sauce, bouillon, pepper, onion powder, paprika and then divide mixture in half and reserve half for the end of the recipe. Brush half of the mixture onto the steaks, thoroughly coating each side. Allow meat to stand for 30 minutes.
Arrange meat on bottom steamer tray. Steam for 30 minutes and then refill steamer and add vegetables to middle and top steamer trays. Steam for an additional 15 minutes. Test meat at this point, it should be fork tender.
Brush meat with reserved flavoring mixture and serve with the vegetables.
Note: Refer to the steamer’s reference guide for exact steaming times. Vegetables can take from 2 to 5 minutes per ½ lb.
Source: https://www.surlatable.com/steamed-beef-and-vegetables/REC-275984.html
夏天就该这么做牛肉
7/01/2021
【材料】
牛瘦肉400克，豆腐1盒，金针菇1把，红辣椒1段，香葱1棵，玉米淀粉20克，
料酒15克，盐1克，生抽少许，蒸鱼豉油适量，热油少许
【制作】
1. 材料准备好：牛瘦肉，韧豆腐、金针菇、香葱、红辣椒；
2. 牛肉提前放冰箱冷冻，取出后稍化冻，用利切切薄薄的片；
3. 加适量生抽、料酒搅拌均匀，直到肉片全部融化变软；
4. 金针菇切掉老根，分成小撮；
5. 找个大深盘，将金针菇均匀铺底；
6. 再摆上豆腐块；豆腐宜选用质地稍硬一些的，不要用内酯豆腐；
7. 腌制入味的牛肉片里撒2小勺玉米淀粉；
8. 拌匀；
9. 将牛肉片展开，铺在豆腐上；
10. 放在凉水蒸锅里；盖上盖子，大火上汽后蒸15-20分钟；
11. 香葱切末，取一小段辣椒切碎丁；
12. 蒸好的牛肉豆腐金针菇从锅中取出，撒上香葱末和红辣椒碎，淋上热油即可。
小窍门：
1、金针菇自带水分，蒸盘中的汤汁除了有一部分腌制牛肉的料汁外，大部分是金针菇出的汤，极富营养，不要倒掉。
2、牛肉片趁着酥冻能切非常薄的片；加点淀粉可以滑嫩肉片。
3、豆腐不宜用内酯豆腐，太软易碎，不能承受大量的牛肉片，可以选用柔嫩又有一定支撑力的南豆腐。
4、蒸的时间不宜太长，根据容器的大小、深浅，所铺材料的多少、薄厚来调整时间，大火上汽后蒸15分钟左右即可，防止时间太久而使牛肉口感变干变老、金针菇失去脆嫩口感。
5、泼热油是点睛之笔，能激发出香葱的味道，最好不省略。
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.