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每日美食 124：魚子豆腐煲
7/18/2021
魚子是一種味道鮮美，營養豐富的食品，富含大量的蛋白質、鈣、磷、鐵、維生素、核黃素等。只是膽固醇高者，不宜多吃。
材料：
魚子適量、老豆腐2塊、薑片、拍碎的蒜、醬油、醋、白糖、料酒、鹽、雞精適量、羊角椒1個、小紅辣椒1個。
作法：
1.洗淨魚子，用牙籤在魚子上扎幾下，以利於入味和易煮熟。
2.豆腐洗淨後切成小方塊。
3.鍋裡加油，放薑蒜和辣椒爆出香味，撈出。轉小火放入魚子煎至熟透。
4.取小砂鍋一隻，將熟透的魚子放入砂鍋，再放入豆腐塊，蔥薑辣椒，把所有調料下鍋，加少許清水。蓋上鍋蓋，大火燒開轉小火煲1小時。
5.最後撒上香菜碎。上桌。
小叮嚀：
1.魚子一定要清洗乾淨。除去殘留的魚腸，黑線等。但不要把膜撕掉。
2.煎魚子時要有耐心，小火慢煎，煮透煎熟，不能糊掉。
3.魚子比較腥，所以薑蒜、料酒、醋這些配料不能少。
4.煲的時間久一些魚子才入味。
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.
