https://youtu.be/qxy171Dfcek
DONGZHI冬至= WINTER SOLSTICE
Winter Solstice is one of the important celebrations in Chinese culture. Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get-togethers (especially in the southern parts of China is the making and eating of tangyuan (湯圓) or glutinous rice balls, which symbolize reunion. Tangyuan are usually in bright colours. They are cooked in a sweet soup. It is also often served with a mildly alcoholic unfiltered rice wine containing whole grains of glutinous rice (and often also Sweet Osmanthus flowers), called jiuniang. It is going to be on 21st December this year. There is a saying if you eat the tang yuan means u are a year older. Hahaha we refused to be older but still eat them anyway as they are so chewy and yummy. I had great memories of my Poh Poh making them every year. Maya loves making them herself, so we have never failed to follow the tradition and make them every year on dongzhi. In fact, Maya was the one who will remind me about tang yuan every year since her school does tell them about the celebration.
They are so easy to prepare and cook. Within 20 mins you can actually have a nice bowl of them if you dont cook with sweet potatoes.
Ingredients for glutinous rice balls :
2 cups glutinous rice, sticky rice flour
200 ml water
food colouring (or make natural colouring from pandan, dragon fruit and so on)
*this is the usual measurements. If you are making a lot. Just add on accordingly.
Ingredients for the soup (I have a 5 litres pot) :
200 g or more ginger slices (pound), best to use Bentong Ginger if you like it spicy. If I wasnt cooking for kids, I will add double the amount
6 pandan leaves
4.5 litres of water
3 cups sweet potatoe cubes (this is an add-on)
1 pack of rock sugar (depending on sweetness)
You may also add palm sugar, peanut paste, seasame paste, red bean paste inside the tang yuan. We have tried chocolate before. They are not bad, just not traditional enough. Do try molding them into cute characters. Kids will enjoy them even more.
Enjoy making them and tell me the result ok!
#melindalooi #melcooks #melindalooirtw #dressupathome #tangyuan #湯圓 #traditionalfood #wintersolstice #fashionfood #lalacooks
I am wearing Peng You Collection cotton shirt which is on 60% crazy Merdeka sale now. Click in bio to find out more. Or Whatsapp 0122940298 for more info. #supportlocal #merdekasale
同時也有68部Youtube影片,追蹤數超過93萬的網紅Ytower Cooking channel,也在其Youtube影片中提到,📌買BRUNO上掀式水蒸氣循環燒烤箱 按這裡 → https://lihi1.cc/KZmCX 1) 味噌焗烤茄子 材料: 茄子 適量/ eggplant 適量 調味料: 味噌 50公克/miso 50g 醬油 1茶匙/soy sauce 1tsp. 味醂 2大匙/ mirin 2tbsp. 米...
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【煙韌過節】你一啖時我一啖
⭐再好吃也要適量
⭐消化力弱的人吃兩粒應應節好了
#星期四食材
根據體質選餡料
元宵湯圓養生吃
明天就是正月十五元宵節,傳統習俗是吃湯圓,有團團圓圓的意思。湯圓由糯米粉搓成皮,包裹不同口味餡料製作而成,從中醫角度來看,湯圓甜膩,容易生濕,糯米雖暖胃,但性質黏滯滋膩難以消化,想應節只宜淺嚐,最好配合體質選擇最適合自己口味的湯圓,盡量減輕身體負擔。
湯圓餡:
黑芝麻 — 芝麻有益肝腎、養血烏髮、潤腸通便功效,尤其適合陰虛、陽虛、氣虛、血虛人士食用。
豆沙 — 豆沙由紅豆製成,紅豆具補血和胃功效,適合陰虛、陽虛、氣虛、血虛人士食用,能改善氣血虛弱情況。
花生 — 有補氣潤肺、健脾開胃功效,適合氣虛、血虛、食慾差或哺乳中的產婦進食。
問:湯圓餡流心的比較好吃?
答:流心湯圓無論視覺效果或是口感都比較好,但流心效果是因為加入了豬油或牛油,實在不宜多吃。
問:湯底越薑越好?
答:薑湯湯圓是不少人的至愛,薑湯加入了生薑和片糖炮製,生薑性熱能發汗散寒,片糖則有暖胃功效,比較適合陽虛、偏寒體質人士食用;但濕熱體質、或者身體有偏熱症狀例如喉嚨痛、口瘡、暗瘡、便秘等則不宜食用,以免火上加油。
留言或按讚👍🏻支持一下我們吧!❤️ 歡迎 Follow 我們獲得更多養生資訊。
Choose fillings based on body constitution
Make healthy sweet dumplings for Lantern Festival
Tomorrow will be the Lantern Festival, the fifteenth day of the first month in the lunar calendar. Traditionally, people will eat sweet dumplings, or ‘tang yuan‘ in Mandarin, on this day, as it symbolizes reunion. Sweet dumplings are made by rolling glutinous rice flour into a dough and then stuffing with different types of filling.
From the perspective of Chinese Medicine, sweet dumplings are sweet, have a high satiety effect, and can cause dampness in the body easily. Though glutinous rice can warm the stomach, its stickiness can cause indigestion. One can enjoy sweet dumplings but should only consume in a small quantity. Opt for fillings that are appropriate for our body constitution to help reduce the burden on the body.
Fillings in sweet dumplings:
Black sesame - nourishes the liver and kidney, nourishes blood and improve hair quality, moistens the intestine to relieve constipation. Suitable for people with yin deficiency, yang deficiency, qi deficiency and blood asthenia
Red bean paste - made with red bean which replenishes blood and stomach. Suitable for people with yin deficiency, yang deficiency, qi deficiency and blood asthenia. It can improve the weakness of qi and blood.
Peanut - replenishes the lungs and qi, strengthens the spleen to stimulate appetite. Suitable for those with qi deficiency, blood asthenia, poor appetite or nursing mothers.
Q: Sweet dumplings with lava fillings taste better?
A: Lava fillings give us visual pleasure and can satisfy our taste buds, but they are made of butter or lard. Hence, one should not consume sweet dumplings with lava fillings excessively.
Q: The more ginger in the sweet soup, the better it is?
A: Many people enjoy drinking ginger soup, which is made from fresh ginger and slab sugar. Fresh ginger is warm in nature and can induce sweating and dispel cold, whereas slab sugar can warm the stomach. Hence, this soup is suitable for individuals with yang deficiency, and those with a colder body constitution.
However, individuals with a damp-heat body constitution, or those with heat-related symptoms such as sore throat, canker sore, acne, and constipation should avoid drinking this soup, as it might aggravate the symptoms.
Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.
#男 #女 #我胖了 #陰虛 #血虛 #氣虛 #陽虛
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It’s time for some CNY MOO-ments 🐮! We are stocking up our CNY goodies from BreadTalk . 🥰
On Kayden’s hands, we got the Little Joys Gift Set, also known as 小幸福. Priced at $28.80, this gift set comes with 2️⃣ bottles of assorted cookies 🍪 and a 10-piece crisps gift bag which include Peanut Crisp, White Sesame Crisp and Black Sesame Crisp.
On Nathan’s hands, we have the White Lotus Salted Egg Pastry, also known as 蛋黄酥. Priced at $13.80 per box of 4, each pastry is baked with savoury egg yolk 🥚 and sugar-free lotus paste, encased in flaky buttery pastry. Actually hor, taste like mooncakes 🥮! 😆
Finally, the ultimate light prune cake made with prune paste, dried pitted prunes with hints of rum. Breadtalk named this, Blissful Delight 枣到幸福 and it is priced at $20.
I am going to continue hunting for more CNY goodies next week. 😂 #BreadTalk #BreadTalkSG #BreadTalkCNY #CNY2021 #YearOfTheOX #GongXiFaCai #FamilyFun #Together @ Singapore
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1) 味噌焗烤茄子
材料:
茄子 適量/ eggplant 適量
調味料:
味噌 50公克/miso 50g
醬油 1茶匙/soy sauce 1tsp.
味醂 2大匙/ mirin 2tbsp.
米酒 1大匙/cooking rice wine 1tbsp.
作法:
1.所有調味料混合均勻成醬汁。
2.茄子對切,再劃交叉刀痕。
3.底盤加水,將茄子放在烤網上噴上適量油,蓋上蓋子,選擇上下火、烤約6分鐘。
4.取出抹上味噌醬、撒上起司絲,再烤約6分鐘。
2) 焗烤秋葵
材料:
秋葵 200公克/ okra 200g
柴魚片 適量/ katsuobushi q.s.
調味料:
美奶滋 100公克/ mayonnaise 100g
黃芥末 50公克/ mustard 50g
蜂蜜 1大匙/honey 1tbsp.
作法:
1.所有調味料混合均勻成醬汁。
2.秋葵洗淨削去蒂頭的粗邊。
3.烤盤鋪上萬用調理紙,擺上秋葵,再淋上適量醬汁。
4.烤箱底盤加水,擺上秋葵,蓋上蓋子,選擇上下火、烤約8分鐘。
5.取出趁熱撒上柴魚片即可。
3) 焗烤蘆筍
材料:
A
蘆筍 300公克/asparagus 300g
B
培根 20公克/ bacon 20g
起司絲 50公克/ shredded cheese 50g
蒜末 20公克/garlic 20g
洋蔥末 20公克/onion 20g
作法:
1.所有材料B混合均勻。
2.蘆筍去除跟部粗絲。
3.將蘆筍放在烤盤上,鋪上材料B
4.烤箱底盤加水,擺上作法3,再以上下火烤約6分鐘即可。
4)焗烤小黃瓜
材料:
小黃瓜 2根/ cucumber 2pcs
調味料:
沙茶醬 20公克/Sa cha paste 20g
花生醬 60公克/peanut butter 60g
咖哩粉 2大匙/ curry powder 2tbsp.
味醂 1大匙/mirin 1tbsp.
作法:
1.所有調味料混合均勻成醬料。
2.小黃瓜洗淨後對切,去除中間的籽。
3.小黃瓜擺在烤盤上,再填入適量的醬料。
4.底盤加水,將作法3放入烤箱中,以上下火烤約6分鐘即可。
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【竹北冰品推薦】清原芋圓-竹北華興店。招牌3號,芋泥好香,芋圓Q彈,淋上香甜奶球 ,大口滿足!Chua Bing。taro paste。taro ball。tapioca ball
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#清原芋圓 #ChuaBing #tapiocaball
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招牌3號 $65
(芋圓+珍珠+紅豆+芋頭)
綿綿鬆鬆的芋頭,
吃起來不死甜;
芋圓佐上地瓜切塊,
還有滑溜溜的嫩仙草,
口感相當豐富。
喜歡這種吃了會飽的冰品!
讓人暑氣全消。
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清原芋圓-竹北華興店
地址:新竹縣竹北市華興街170號
電話:03 656 0801
Chua Bing
It means ‘shaved ice’, and it’s a dessert which is a big bowl of thinly shaved ice, served in a bowl, loaded with sweet stuff, like fruit, syrup, pudding, ice cream and red beans. Can have a bowl to yourself or share with a group of friends.
《英文小學堂》
taro paste 芋泥
taro ball 芋圓
tangyuan 湯圓
tapioca ball 粉圓
pearl barley 小薏仁(大麥仁的俗稱)
sugarcane 甘蔗
brown sugar 黑糖
plum 梅子
mango 芒果
condensed milk 煉乳
dried fruit 水果乾
matcha 抹茶
lychee 荔枝
pineapple 鳳梨
peanut 花生
taro 芋頭
mung bean 綠豆
longan 桂圓
=======================
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1.沙茶米苔目
〔材料〕
剛做好的米苔目 450公克/bee tai bak 450g
小白菜 80公克/bok choy 80g
[調味料]
沙茶醬 50公克/sa cha paste 50g
醬油 1大匙/soy sauce 1tbsp.
蒜末 15公克/minced garlic 15g
辣椒圈 10公克/sliced hot pepper 10g
鹽 少許/salt q.s.
〔作法〕
(1)煮一鍋滾水,放入剛做好的米苔目汆燙30秒後撈起。同一鍋水接著放入切段的小白菜,等水再次小滾後撈起備用。
(米苔目汆燙畫面可共用)
(2)保鮮盒內先加入所有調味料,再放入作法1的米苔目與小白菜。
(3)蓋起氣密上蓋,搖動保鮮盒到材料跟醬汁均勻混合即可。
2.雙醬米苔目
〔材料〕
剛做好的米苔目 450公克/bee tai bak 450g
香菜 15公克/coriander 15g
[調味料]
花生辣醬 35公克/chili sauce with powdered peanut 35g
醬油膏 30公克/black rice vinegar 30g
香油 1大匙/sesame oil 1tbsp.
蔥末 10公克/chopped scallion 10g
〔作法〕
(1)煮一鍋滾水,放入剛做好的米苔目汆燙30秒後撈起備用。
(2)保鮮盒內先加入所有調味料與香菜,再放入作法1的米苔目。
(3)蓋起氣密上蓋,搖動保鮮盒到米苔目跟醬汁均勻混合即可。
3.蒜辣米苔目
〔材料〕
剛做好的米苔目 450公克/bee tai bak 450g
[調味料]
蒜末 35公克/minced garlic 35g
辣椒圈 30公克/sliced hot pepper 30g
蔥花 10公克/chopped scallion 10g
醬油 50公克/soy sauce 50g
糖 1茶匙/sugar 1tsp.
香油 1大匙/sesame oil 1tbsp.
〔作法〕
(1)煮一鍋滾水,放入剛做好的米苔目汆燙30秒後撈起備用。
(2)保鮮盒內先加入所有調味料,再放入作法1的米苔目。
(3)蓋起氣密上蓋,搖動保鮮盒到米苔目跟醬汁均勻混合即可。
4.蔥油米苔目
〔材料〕
剛做好的米苔目 450公克/bee tai bak 450g
豆芽菜 70公克/bean sprout 70g
韭菜 30公克/Chinese chive 30g
[調味料]
紅蔥酥油 40公克/fried shallots with oil 40g
醬油膏 30公克/black rice vinegar 30g
醬油 1大匙/soy sauce 1tbsp.
〔作法〕
(1)煮一鍋滾水,放入剛做好的米苔目汆燙30秒後撈起。同一鍋水接著放入豆芽菜與切段的韭菜,等水再次小滾後撈起備用。
(2)保鮮盒內先加入所有調味料,再放入作法1的米苔目、豆芽菜與韭菜。
(3)蓋起氣密上蓋,搖動保鮮盒到材料跟醬汁均勻混合即可。
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