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满足你的中国胃
春天常给家人吃这菜，清爽鲜美，解馋还健脑
By Q零
7/20/2021
宅家里一个月了，孩子也没之前挑剔了，冰箱里有什么菜就做什么菜，不能再像以前一样想吃什么就做什么了，囤得菜吃的差不多了，现在买的菜是小程序里下单买的，每天早上下单买菜第二天下午四点前送到小区门口，菜的品种还算多，不过数量有限，稍微晚一点就卖空了，天天早上七点五十八分要守着手机下单买菜，这几天孩子想吃笋，看了二天了都没抢到，昨天总算抢到了一包剥好的笋，谁知道今天送来才发现不是新鲜的是冷冻笋，本来买了煲汤的，不过现在只能用来炒菜了，晚上给家人做了一道全家人都爱吃的炒三鲜，晚餐第一个光盘的菜。
【炒三鲜】
材料：蹄筋300克、笋2个、鹌鹑蛋10个、小青菜1个、盐4克、高汤150毫升、生姜4片、
料酒2汤匙
做法：
1.准备食材。
2.蹄筋清洗干净放案板上改刀切成小块备用。
3.笋切成薄片、小青菜洗净切成小块。
4.热锅热油放入姜片炒香。
5.放入蹄筋大火翻炒变软。
6.锅中放入笋片和鹌鹑蛋并翻炒均匀。
7.加二汤匙料酒和四克盐大火翻炒均匀，锅中加入一百五十毫升的高汤的，盖上盖子中
火焖二分钟。
如果没有高汤的话可以用温水代替，不要加冷水，会破坏三鲜的口感。
8.锅中放入小青菜，大火翻炒均匀即可出锅。
美味的炒三鲜就做好了。
Weee! – Asian & Hispanic Groceries, Delivered!
Weee!北美生鲜网上超市 invites you to try Weee!
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.