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每日美食 100：干煸四季豆
6/26/2021
四季豆又叫菜豆，芸扁豆，是餐桌上的常见蔬菜之一。而四季豆怎么做，吃起来最美味呢？今天就为大家带来四季豆的各种家常做法，简单好学又好吃，挑食的孩子都能吃两碗饭，太香了！
干煸豆角
用料：
豆角 400克
五花肉末 150克
干辣椒 6个
葱 1棵
姜 1块
大蒜粒 4个
盐 1匙
鸡精 1匙
白糖 1勺
白芝麻 适量
步骤
1. 准备所需食材，将豆角摘洗干净并掰成小段备用。
2. 锅中加油烧热加入豆角。
3. 炸至豆角发干后捞出备用。
4. 干辣椒掰小段、蒜切片、姜切丝、葱切圈备用。
5. 锅中加底油下入肉馅炒至变色后加入葱、姜、蒜和干辣椒炒香。
6. 下入炸好的豆角加白糖、鸡精、盐调味并翻炒均匀即。
7. 成品图。
四季豆炒肉丝
用料：
四季豆 250g
肉丝 120g
蒜片 适量
盐 适量
油 适量
酱油 适量
蚝油 适量
淀粉 适量
步骤
1. 四季豆
2. 蒜切片，四季豆切丝。
3. 肉切成丝，放盐、酱油、蚝油、淀粉拌匀。
4. 起锅烧油，肉丝入锅炒。
5. 炒熟后铲起备用。
6. 锅中再次放油，放入蒜片爆香。
7. 倒入四季豆翻炒。
8. 加盐炒至入味，放入适量水，盖盖焖熟。
9. 焖至水分快收干时，开盖。
10. 倒入肉丝翻炒。 再放入适量的蚝油，翻炒均匀即可出锅。
榄菜肉末四季豆
用料：
瘦肉 80克
四季豆 300克
姜 2片
蒜 2瓣
橄榄菜 1勺
盐 2克
鸡精 2克
生抽 1勺
胡椒粉 2克
步骤
1. 瘦肉切小丁，加少许生抽、胡椒粉、花生油剁成肉末
2. 四季豆洗净切去头尾，再切成小段
3. 姜、蒜切末，橄榄菜一勺备用
4. 锅内加适量油，下肉末炒散炒变色
5. 再加入姜末、蒜末炒香
6. 加入四季豆大火翻炒约30秒
7. 再加入一勺橄榄菜炒均匀
8. 最后调入少许盐和鸡精炒入味
9. 成品图。
小窍门：
1、剁肉末时加点胡椒粉和花生油，可起到增香滑嫩的作用，用十字交叉这样剁出来的肉末比较均匀。
2、四季豆入锅后全程大火翻炒，尽量切成小段，这样入锅后才容易炒熟透。
3、橄榄菜本身含有咸味，所以最后盐的量要少放或是不放。
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.