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每日美食 118：杏鲍菇炒肉丝
7/15/2021
这道菜需要的油比较多，但是菇类吸油，两者非常速配，不输餐厅菜哦。
材料：
杏鲍菇1份（180克）、里脊肉180克、葱4根、油4大匙、海鲜酱1匙、花椒油1/3匙、盐、胡椒粉少许。
腌制调料：
韩式烤肉酱1匙、地瓜粉1匙。
作法：
1.里脊肉切丝，加腌制调料调匀。
2.杏鲍菇洗净，切丝，备用。
3.热锅，加入4匙油，等油温约八成热即可加肉丝下锅推散，加海鲜酱、花椒油翻炒。
4.加入杏鲍菇丝和葱段翻炒，加盐和胡椒粉调味即可。
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.