春卷皮 春卷皮挺受欢迎，饺子皮法按摩法和锅盖法是这样的：400克面粉250克热水（可以减半）揉面醒透，差不多半小时吧。我有OCD每个剂子都称分量的?20克一个，先擀成饺子皮，然后面上刷足油，差不多8-10张一叠。按摩法：上次直接擀面杖不行，用手指轻轻按，醒透的面很容易按开，每按几下翻面再按，不然底下的皮不会一样伸展，到了春卷皮大小用擀面杖轻轻擀平整。锅盖法上场，取一个春卷皮大小的锅盖或者碗口，沿着锅盖口把多余的切掉，滴哩滚圆了?水开上锅蒸8分钟，差不多20张一起蒸，蒸的时候做第二批。取出稍凉一点耐心撕开，冷了也很软和。包上冷虾黄瓜丝可以做越南春卷，可以包烤鸭烤鸡烤肉，也可以包上黄芽菜肉丝油里煎一煎就是实实在在的上海春卷。

Beef Tenderloin Trimming and Preparing Holiday is coming and the main course for Thanksgiving this year is Beef Wellington (I can’t wait!). To make good Beef Wellington, I will need a nice piece of beef tenderloin. Tenderloin can be quite expensive. Wegmans has them at whopping 24$ a pound! Costco has the cleaned up tenderloin at 20$. Right next to the trimmed tenderloin is the whole tenderloin, Choice grade (which is better than what most supermarkets sell), at $11.39 a pound. Well, that’s a steal.  A beautiful piece like this cost less than 80 dollars! It seems daunting to clean up a big piece of meat like this. I did…