【杏仁大不同】此杏仁不同彼杏仁
⭐杏仁奶以堅果杏仁製造
⭐中式甜品則採用南杏
#星期四食材
堅果杏仁 vs 南北杏
植物奶選擇眾多,杏仁奶是熱門選擇之一,如想自製杏仁奶,購買杏仁時要認清是哪一種杏仁,我們常吃到的杏仁有三種:南杏、北杏及堅果杏仁,製作杏仁奶最常用為啡色皮的堅果杏仁 (almond),又名巴旦杏,是扁桃或巴旦杏的種子,顆粒較大,屬性平和,有潤肺及潤腸功效,多作為堅果零食或食材之用。
而中式甜品的杏仁茶、杏仁豆腐、杏仁霜,則以南杏 (sweet almond) 及北杏 (bitter almond) 製成,南杏及北杏取自杏 (apricot) 果樹的種子,所以又叫 apricot kernel。南杏性平,有潤肺、潤腸通便功效,尤其適合肺氣虛弱人士飲用;而北杏主要為入藥用途,有袪痰止咳、平喘及潤腸的功效,治外感咳嗽、氣喘的功效較強,亦能紓緩便秘症狀。北杏帶有小毒,必須經過處理及烹煮才能食用。如煲湯時使用南北杏,比例至少為一比一。
堅果杏仁 — 又名巴旦杏,是扁桃或巴旦杏的種子,比南北杏較大得多。屬性平和,有潤肺及潤腸的功效,多作為堅果零食或食材之用。
南杏 — 產於南方,又稱甜杏仁,杏仁茶多用南杏。外觀上較北杏大。性平,有潤肺、潤腸通便功效,尤其適合肺氣虛弱人士飲用。感冒未清者、容易反覆腹瀉者都不適合飲用。
北杏 — 盛產於北方,又稱苦杏仁,主要為入藥用途。味苦,有少毒。有袪痰止咳、平喘及潤腸的功效;治外感咳嗽、氣喘的功效較強,亦能紓緩便秘症狀。因帶有少許毒性,切忌服用生或未經處理的北杏。
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Almond vs sweet/bitter almond
There are many different types of plant based milk, and almond milk is one of them. If we wish to make our own almond milk, make sure we understand the different types of almonds.
There are three common types of almonds: sweet almond, bitter almond, and almond. Almond, which has a coffee-colored skin, is commonly used in making almond milk. This kind of almond, also known as badam in Persian, is the seed of Amygdalus communis. It is larger and mild in nature. It can also moisten the lungs and the intestines. People would use it in cooking or consume it as a snack.
On the other hand, sweet almond and bitter almond are the main ingredients used to make Chinese almond tea, almond tofu, and almond powder. These two almonds came from the apricot tree, hence they are also called apricot kernels. Sweet almonds are mild in nature, can moisten the lungs and intestines. Hence, it is suitable for individuals with weak lungs qi to consume.
Bitter almond is used as Chinese Medicine, as it can clear phlegm, relieve cough and asthma, and moisten the intestines. Hence, individuals would consume them to relieve cough, asthma, and constipation. Bitter almonds are slightly poisonous, hence, they must be processed and cooked properly beforehand. When making soup with both sweet and bitter almonds, make sure the two ingredients have an equal ratio.
Almonds - also known as baadaam, and they are much larger than sweet and bitter almonds. They are mild in nature, and can moisten the lungs and bowels. Typically almonds are eaten as snacks or used as a cooking ingredient.
Sweet almonds - produced in the south and usually used in almond tea. They look larger than bitter almonds. They are mild in nature and can moisten the lungs and bowels, and relieve constipation. They are especially suitable for those with weak lung qi. They are not suitable for those recovering from a cold or flu, or those prone to diarrhea.
Bitter almonds - produced in the north and mainly used medicinally. They taste bitter and naturally contain small amounts of toxins. They can relieve phlegm, cough and wheezing as well as moisten the bowels. They are effective to treat external coughs and help to relieve constipation as well. Due to the toxins, do not eat them raw or unprocessed.
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#男 #女 #氣虛 #咳嗽
同時也有2部Youtube影片,追蹤數超過5萬的網紅Our Little Pantry,也在其Youtube影片中提到,[中式糖水]蛋白杏仁茶和腰果露 |用攪拌機幫手簡單易做 | Almond Milk with Egg White and Cashew Nut Sweet Soup 今次我會試做蛋白杏仁茶和分享我家的腰果露, 希望大家都喜歡~ 分段: 00:10 前言 00:44 腰果露材料介紹 02:49...
杏仁茶 南 杏 北杏比例 在 Our Little Pantry Youtube 的最佳解答
[中式糖水]蛋白杏仁茶和腰果露 |用攪拌機幫手簡單易做 | Almond Milk with Egg White and Cashew Nut Sweet Soup
今次我會試做蛋白杏仁茶和分享我家的腰果露, 希望大家都喜歡~
分段:
00:10 前言
00:44 腰果露材料介紹
02:49 蛋白杏仁茶材料介紹
05:15 製作腰果露
10:04 製作白杏仁茶
18:15 試食感想
蛋白杏仁茶
材料:
龍皇大南杏 225克
北杏 45克
南北杏比例: (南)5:1(北)
冰糖 175克
水 1800毫升
蛋白 3隻 (可以加至5隻)
蛋白杏仁茶 | 止咳、強化氣管、美白
腰果露
材料:
腰果 300克
白米 30克
冰糖 100克
煉奶 40克
水 1800毫升
腰果露 | 降血壓、潤肺 、潤腸
#蛋白杏仁茶 #腰果露 #中式糖水
人妻嘉慧煮煮看:
https://www.facebook.com/torontohouse...
Our Little Pantry:
https://www.facebook.com/ourlittlepan...
Instagram:
https://www.instagram.com/sanbit/?hl=en
課金連結:
http://www.passiontimes.hk/?view=rais...
熱血時報食譜連結:
http://www.passiontimes.hk/author/%E5...
Thank you for watching~
![post-title](https://i.ytimg.com/vi/OxtvDuEvFiA/hqdefault.jpg)
杏仁茶 南 杏 北杏比例 在 飲食男女 Youtube 的最佳貼文
很多杏仁茶食譜的南杏和北杏比例很高,甚至是10對1,杏仁味淡,原因是北杏有毒,不能多吃,卻沒有列明每日吃北杏的上限。另外,酒樓吃到的杏仁茶多數並非生磨,只是用杏仁霜和杏仁精,全不合我心意。
十多年前有一次在家請客,大師公成功地做出杏仁茶,杏仁香味很濃,深受朋友們喜愛。問他食譜何來,他說自創。用料比例是三份南杏對兩份北杏,香味主要從北杏而來。加入適量水分用高速攪拌機打磨杏仁,煮十幾分鐘,最後才加入白砂糖,就是這樣簡單。
材料(6人用):
1. 南杏 90克
2. 北杏 60克
3. 米 1湯匙 (個人喜好,可以不用)
4. 水 6量杯
5. 白砂糖 85克
6. 蛋白 3隻,拂打蛋白一會兒便夠
做法:
1. 南北杏及米浸水最少2小時,放入筲箕瀝水。
2. 將2量杯水、南北杏及米倒入Vita Mix 高速攪拌機用最高速打磨4分鐘。(如沒有Vita Mix這類每分鐘三萬多轉高速攪拌機,便需要打磨12分鐘)。
3. 杏汁倒入豆漿隔渣袋(廚具雜貨鋪買到),立即倒入其餘4量杯水將杏仁渣降溫。盡量榨出所有杏汁,倒入一隻高身煲。
4. 中大火煮杏汁至滾,轉細火煮12分鐘,不要冚蓋,否則杏仁茶會很容易滾瀉。
5. 加入糖,糖溶後熄火。加入蛋白,略為攪動5秒便停止,直至蛋白熟後才再攪動。
6. 試味,如需要,可加少許糖。
![post-title](https://i.ytimg.com/vi/IHvwHXkiLkI/hqdefault.jpg)
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