沙拉食谱188bet官网

鲜玉米罗勒土豆沙拉

红色的小土豆是土豆沙拉的理想选择,因为它们柔软的表皮和乳脂状的内部即使煮熟了也能粘合在一起。很快地将洋葱浸泡在醋中,使洋葱的咬口变得圆润,使夏天新鲜的香草在调味品中闪闪发光。冷却后一定要尝一下色拉,上菜前要调整调味料。
阅读更多

糖豌豆沙拉

甜甜豆给伊万Conill的支线在波士顿满足紧缩有鉴于此夏天沙拉,而全乳凝乳增加了分量,其温和的,奶油的丰富性。手撕烤鸡可以吃素的版本被省略,或者你可以用片状的热熏鲑鱼代替。
阅读更多

花生鱼露脆白菜沙拉

新鲜的卷心菜的尼克Bognar的沙拉的口味和质地的骚乱。扑鼻,辣敷料渗入每一口食物,这是不时伴有从药材的大把快速蜜饯花生和青翠的阵阵香味甜紧缩持久性有机污染物。
阅读更多

酸辣鱼露菜心沙拉

是的,你可以(也应该)用研钵做沙拉。当像卷心菜这样的耐寒蔬菜,用长柄木杵在高高的泰式泥研钵中轻轻碾碎时,它们的嫩度刚好能产生令人愉悦的软脆。这道菜里弥漫着伤痕累累的泰国罗勒、香菜和薄荷,配上鱼露和酸橙、捣碎的韭菜、大蒜和姜。与烤鱼、烤鸡和蒸茉莉米饭一起食用。
阅读更多

西兰花拉贝鳄梨沙拉配柠檬汁和香草蛋

硬或软熟鸡蛋是的第一件事情很多人学会做饭之一,但还有围绕这一基本技术差异很大。一些人坚持认为开始在冷水鸡蛋,慢慢把水烧开,并让他们在熬,直到达到所需煮熟是最好的方式,而另一些宣称达到沸腾后出锅应该拉火焰,让鸡蛋轻轻余热煮。在我的书,上面有鸡蛋, I researched the best way to cook eggs in their shells, and I’m confident you’ll find this technique your new go-to for tender whites and vibrant golden, lusciously thickened yolks that slowly flow—a texture I refer to as “molten.” The secret is to not actually鸡蛋在所有的,而他们煮在裸煨保持白人柔嫩和炮弹从相互开裂。所述烹饪方法我传是将生鸡蛋沉入已煨水五分钟。这种热最初的震惊有助于使其易于烹调后剥鸡蛋。(Sometimes the shells are so loose they practically fall off in my hand!) For easier peeling, it’s commonly recommended that we use eggs that are a bit older for in-shell cookery, but doesn’t that defeat the point of buying farm-fresh eggs? Luckily with this method, even the freshest of fresh eggs peels with ease. For this to be effective, be sure to start with room-temperature eggs rather than ones that are just out of the refrigerator. If you’re in a hurry to bring cold eggs to room temperature, do as I do and temper them in a bowl of warm tap water first to prevent the shells from cracking from the big temperature swing. I like to roll those perfect soft-cooked eggs in minced parsley, lending flavor and a stunning presentation to this spring salad with roasted broccoli rabe and creamy avocado dressing. Spring is the season when warm and cold ingredients ought to mingle on one plate, and this salad brings all that to life. To serve, keep the soft-cooked eggs and the roasted rabe on the warm side, rather than cold, and compose the salad on plates with a bit of artistic flare. Then I would tell you to pour a glass of Chablis and enjoy this spring situation for lunch or dinner, whatever suits your fancy.
阅读更多

香菜蛋黄酱鳄梨沙拉

圣赫勒拿特许橡树餐厅的厨师克里斯托弗·科斯托和大卫·吉洛蒂制作的这道烟雾缭绕的沙拉,纯粹是加州的魔法。烤熟的鳄梨会变成一种带一丝焦味的奶油。
阅读更多

再来点沙拉

法罗沙拉配萝卜、豌豆、橄榄和山核桃

法罗有一种甜的,泥土的味道和令人愉快的咀嚼结构;它增加了一个美妙的抗寒性新鲜,松脆的蔬菜,咸橄榄和奶酪在这个沙拉。如果你所在的地区没有梅耶柠檬,可以使用普通的新鲜柠檬汁,并增加蜂蜜来平衡调味品。
阅读更多

烤香料醋汁小宝石沙拉

祝酒整个香料深化和开拓他们的口味,香味和调味剂,这种敷料。用剩的敷料为鸡肉或鱼腌。
阅读更多

散叶甘兰,茴香沙律脆皮蕉

脆,奶油粉碎和两次油炸芭蕉作为面包在这个新鲜的冬季沙拉。两步油炸工艺可以让未成熟的绿车前草均匀地煮透,并发展出其果味甜味。