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满足你的中国胃
每日美食134: 素肉丝
7/29/2021
材料（1-2人份）：
5至6个杏鲍菇。
腌料：
新鲜姜末1茶匙、糖1茶匙、酱油1匙、番茄酱1匙、水少许（可选）、蒜瓣1至2个（剁碎）、橄榄油1匙、葱花2匙。
作法：
1.先调制好腌料，尝一尝。
2.杏鲍菇切丝。拌入腌料搁置15分钟。
3.起锅热橄榄油，放入蒜瓣炒香。加入腌好的杏鲍菇，炒大约5分钟。
4.放入盘中，撒上葱花。
小叮咛：
杏鲍菇切细一点会更入味，也较快炒熟。请按照自己的喜好调整粗细。
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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.