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满足你的中国胃
虾仁豆腐蒸蛋
9/10/2021
谁说减脂餐只有水煮菜和沙拉，减脂餐也要很好吃呀，这道菜鲜美饱腹还高蛋白低卡，而且全程操作非常简单！这道菜你减不减肥都能吃。
食材：鸡蛋、虾仁、嫩豆腐、葱
做法：
1、虾仁加葱瓣加姜片，先用水煮熟（这样先煮熟就可以减少腥味而且之后放到鸡蛋里面会更加好看快捷）
2、煮好的虾仁去壳备用
3、鸡蛋加一点盐小半勺生抽打散，再加上半碗水，搅拌均匀，上面会有气泡，用勺子将小气泡捞出（目的是让鸡蛋羹光滑）
4、豆腐切块放入里面（一定要有嫩豆腐，和鸡蛋比较搭）
5、上锅蒸之前裹上保鲜膜，鸡蛋保持细密嫩滑无气孔的办法就是盖上保鲜膜
6、蒸10分钟左右到鸡蛋表面成型后摆放上虾仁，再盖上保鲜膜蒸6分钟左右（现在放是因为鸡蛋成型后虾仁才能放在表面，如果一开始放就容易和豆腐一样下沉）
7、最后出锅前淋上一勺生抽小半勺香油，撒上葱花。
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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.
