【坐月忙甚麼?】坐月時展開追奶生活
⭐追奶之餘不要給自己太大壓力
⭐保持心情輕鬆也有助發奶
#星期四食材
母乳媽媽地雷食物
哺乳之路不易走,好不容易才成功追到奶量,一不小心吃了有退奶作用的食物真是欲哭無淚!作為母乳媽媽定必有上網搜尋過「發奶食物」及「退奶食物」,然後發現「發奶食物」一大堆,例如魚湯、豆漿、花生豬腳、黑豆、木瓜、金針菜等等,甚至有珍珠奶茶!其實每人體質不同,對食物也會有不同反應,而且情緒對母乳分泌也有影響,中醫理論認為「婦人乳汁,氣血所化」,母乳由氣血而化生,氣血充盈自然能上奶,哺乳媽媽不妨做飲食記錄,看看哪些是屬於你的發奶/回奶食物。而以下五種食物,回奶作用較為顯著,哺乳媽媽要小心食用。
回奶食物:
麥芽、韭菜、乳鴿、豬肝、淡豆豉(中藥,與入廚用的豆豉不相同)
- 食用份量亦很關鍵,一般大劑量才會有明顯效果,如果誤吃幾口也不用擔心,有疑問宜諮詢註冊中醫師。
容易導致塞奶食物:
豬手、雞腳、滴雞精、花膠等
- 此類食物膠質比較重,容易令母乳變濃稠而導致乳腺堵塞。
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What should breastfeeding moms avoid eating
Breastfeeding is not easy. A mother might spend some time producing a consistent amount of milk, but the moment she accidentally consumes food that might decrease the milk flow, all her efforts are wasted!
Breastfeeding moms may search for ‘foods that boost milk production’ and ‘foods that decrease breast milk supply’ on the Internet, and they might read about milk-boosting foods such as fish soup, soymilk, braised pig trotter with peanut, black bean, papaya, citron daylily, and even bubble milk tea!
Since everyone has different body constitutions, every individual will react to foods differently. Emotions can also affect the production of breast milk. Chinese Medicine theories believed that qi and blood can affect the production of a woman’s milk.
With an abundance of qi and blood, milk production will increase. Hence, it is vital for breastfeeding moms to keep track of their diets, and check if the types of food taken can increase or decrease the milk supply.
Here are five types of foods that can reduce the milk production, so breastfeeding moms, please take note.
Foods that can decrease milk supply:
- malt, chives, squab, pork liver, and light fermented soy bean (which is a type of Chinese Medicine; different from the fermented bean used in regular cooking)
- eating a large amount of the ingredients above would have an impact on the milk production, but having them in a small quantity is still acceptable. Do consult licensed and registered Chinese physicians to learn more.
Foods that can easily clog the milk duct:
- pig trotter, chicken feet, chicken essence, and fish maw
- these ingredients can thicken the breast milk and clog the milk duct.
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#女 #孕婦
同時也有5部Youtube影片,追蹤數超過71萬的網紅VOGUE Taiwan,也在其Youtube影片中提到,初學者也會的「各種魚」這樣切 ► https://smarturl.it/s8z5qa 磨起你的刀! 與烹飪教育學院的主廚 Frank Proto 一起學習如何分解大大小小的禽類,教您在廚房準備家禽的所有過程! #療癒廚房 #好家在我在家 #宅料理 0:00 介紹 0:22 雞 4:54 火雞 6...
squab 在 CheckCheckCin Facebook 的最讚貼文
【計劃懷孕】備孕期宜多吃屬性平和的食物
⭐適量飲用健脾胃湯水
⭐進補要視乎個人體質
#星期五湯水
備孕宜喝乳鴿湯
想成功懷孕,平日究竟多喝雞湯還是豬骨湯好?不如試試乳鴿湯!原來中醫理論認為乳鴿有助孕的作用,有滋補肝腎、扶助陽氣、補益氣血的功效,而且乳鴿屬性平和,大部份體質人士都適合飲用。簡單配搭有健脾益腎功效的食材例如淮山、核桃、栗子等,就成為可口又適合備孕狀態時飲用的靚湯。
乳鴿 — 性平,具有滋補肝腎、扶助陽氣、補益氣血的作用,適合身體虛弱、腰膝酸痛、男子不育、女士習慣性流產食用。
健脾益腎湯水小貼士:
適當地添加健脾功效的食材如白扁豆、薯仔、茨實及益腎食材如黑木耳、蓮子、黑豆等。
淮山栗子乳鴿湯
功效:滋補肝腎,扶助陽氣,對脾胃虛弱、腰膝酸痛、不易受孕的情況有幫助。
材料:新鮮淮山1根、栗子80克、花生30克、陳皮1角 、乳鴿1隻、瘦肉300克、杞子15克、蜜棗2枚
做法:
1. 所有材料洗淨,乳鴿、瘦肉汆水;淮山去皮切段,栗子去殼去衣備用。
2. 鍋中加入2000毫升水,放入全部材料,武火煮至水滾,調文火煮2小時,最後下鹽調味即可。
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Drink squab soup to prepare for pregnancy
In order to conceive, should we drink chicken soup or pork bone soup regularly? Why not try squab soup? Chinese medicine theorizes squab, which refers to young pigeon, can help with conception, as it nourishes the liver and kidney, helps strengthen the yang energy, and replenishes the qi and the blood. Squad is mild in nature, suitable for all individuals; mix and match with ingredients that can help strengthen the spleen and kidney, such as Chinese yam, walnut and chestnut, and you will have a delectable soup ready for individuals who are getting ready to conceive.
Squab – mild in nature; can nourish the liver and kidney, help strengthen the yang energy, and replenish the qi and the blood; suitable for weak individuals, those who experience pain and soreness on the waist and knees; and suitable for men with fertility problem and women who experience recurrent pregnancy loss.
Tips for soup to strengthen spleen and nourish kidney:
Appropriately add in spleen strengthening ingredients such as hyacinth bean, potato, fox nut, and kidney nourishing ingredients such as black fungus, lotus seed, black bean etc.
Chinese yam soup with chestnet and pigeon
Effects: Nourishes liver and kidney, strengthens yang qi. Suitable for asthenic spleen, sore back and knees and difficulty with conception.
Ingredients: 1 Chinese yam, 80g chestnut, 30g peanut, 1 segment of dried citrus peel, 1 pigeon, 15g wolfberry, 300g lean pork, 2 candied dates
Preparation:
1. Rinse all ingredients thoroughly. Blanche pigeon and pork, set aside. Peel Chinese yam and cut into pieces. Peel chestnuts.
2. Combine all ingredients with 2000ml of water in a pot and cook on high heat until boiling. Turn to low heat and simmer for 2 hour. Add salt to taste.
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#男 #女 #我畏冷 #我狀態ok
squab 在 Macaueat 澳門美食 Facebook 的最佳解答
天頤 Yi | 中菜 Omakase
中國菜講究鑊氣盪熱,份量豐富易於共享。因此以廚師發辦(Omakase)形式呈現中國八大菜系,相信在亞州暫時就只有摩柏斯21樓的天頤在做這件聽起來有點吃力不討好的美食任務。
The Chinese culinary tradition tends to emphasize on the concept of abundance, and so the cuisine has a penchant for family style service. As such, Yi at the Morpheus, with a focus on representing the 8 regional cuisines of China in a tasting menu format, has its work cut out for it.
但中菜「不時不食,突顯食材原味」的烹調邏輯,在天頤范主廚對時令愈見成熟的敏感度和烹飪技術配合下,玩起 Omakase,卻令人悟出粵菜中隱含著的美感、靈活多變和食味之豐富。
Executive Chef Fam, with his acuity to seasonality and wealth of knowledge in cooking techniques, is able to create an omakase experience that highlights Chinese seasonal produce as well as the cuisine's beauty and dynamism.
在半年後重開的天頤,摒棄了以往菜式每日改變的堅持,重新設計了每月推出陳新,以時令節氣為靈感的12道菜式菜單,令餐廳能更專心提升客人用餐體驗。
Reopening after a 5-month hiatus, Yi's tasting menu is now inspired by the Chinese solar terms and changing monthly, rather than daily, so that there's more attention paid to the dining experience.
菜單:「夏至」(圖1)
第一道|毛蟹:魚籽|糟鹵 (圖2)
開首第一道菜,往往代表菜單規格的標桿和誠意的表述。這道菜把北海道毛蟹、伊朗魚籽醬和中式糟鹵的三種 umami ,碰撞出細膩複雜的味道層次。毛蟹是至陰至柔的細嫩、魚籽醬則富有爆發力,最後再收斂到糟鹵的陳酒甘甜氣息。
Course 1 - Horsehair Crab: caviar, rice wine lee
Combining three ingredients rich in umami: the delicate Hokkaido horsehair crab, the explosive Iranian caviar, and the lingering depth of a Chinese pickle sauce made with aged rice wine lee, this dish confers a complex yet harmonious savoriness, setting the course for the rest of the menu.
第二道|鮑魚:南非鮮鮑|紅燒(圖3)
鮮鮑雖然在風味上不及干鮑濃厚,但卻保留了鮑魚的本味和彈性。即席紅燒呈上,菜式充滿美感又能留住溫度。
Course 2 - Abalone: fresh South African abalone, red-braised
While fresh abalone doesn't have as much umami as its dried counterpart, it retains its natural flavors and al dente texture. The dish is finished and sauced tableside, providing a show as well as preserving the optimal serving temperature.
第三道|湯:花膠|菌(圖4)
深海鱸魚花膠的鮮美,貫穿了這道顏色慢熬至金黃色的老火雞湯。溫潤舒暢的味道,最後以意大利豬臉頰肉碎提鮮。
Course 3 - Soup: fish maw, mushroom
The gelatin-rich seabass fish maw is pillowed in a glistening golden stock made with stewing hen, with a sprinkle of minced iberico pork cheek. It's soothing and nourishing, just as chicken soup should be.
第四道|黑喉鯛:欖豉(圖5)
全晚最愛的一道菜式。把粵菜家常蒸魚要做到極致,范主廚決定從每個細節入手。
黑喉鯛肉質較清新緊嫩,適合於夏天享用。先取其鯛魚骨,以5-6小時「吊」成魚清湯,再把黑喉鯛最緊嫩的魚腩部分,用魚清湯以「蒸氣浴」的方式即席(圖6)把魚腩蒸至剛熟後,佐以秘制欖豉和頭抽享用,口腔一下子鮮成了汪洋。
Course 4 - Nodoguro: preserved olives
For the fish course, Chef Fam uses the leaner summer nodoguro in an elevated version of traditional Cantonese streamed fish. The fish bones are used to make a fish stock, which is used to steam the fish belly in a "hammam" tableside. Topped with preserved olives and premium soy sauce, this dish brims with umami. This is my favorite dish of the night.
第五道|龍蝦:杭椒|爆炒(圖7)
爆炒是粵菜的精髓,爆炒龍蝦更是相當考慮廚師功力,那一剎那的火喉掌控,足以定斷龍蝦的爽甜度。以鑲了豬肉的杭椒和龍蝦爆炒,惹味非常火喉精準。
Course 5 - Lobster: Chinese chili, stirfry
Stirfry is a quintessential Cantonese cooking technique. And stirfrying an ingredient like lobster, requires precise control of heat and timing. The lobster here is stirfried with pork-stuffed Chinese chili, and it's timed to perfection.
第六道|和牛:松露|爆炒(圖8)
以鹿兒島A4和牛跟雞樅菌爆炒,再即席上演一場松露雨,塔斯曼尼亞冬季黑松露為肉味添上豔麗氣場。
Course 6 - Wagyu: truffle, stirfry
The Kahoshima A4 wagyu is stirfried with chanterelle mushroom, and the finished dish is topped with a confetti of shaved Tasmanian black truffle, adding to the aroma.
第七道|乳鴿:香芧|吊燒(圖9)
天頤的招牌菜。師父為了把香芧入味於23日大的石歧妙齡乳鴿,想盡了千方百計。先在滷水中加入香茅生浸乳鴿,再在上桌時佐以煙燻香茅葉,最後現點即炸至皮脆多汁,拍照多一秒也嫌太久。(並附上檸檬水洗手,很貼心的服務細節。)
Course 7 - Pigeon : lemongrass, crisped
This is Yi's signature dish. Chef braises the 23-day-old squab in a lemongrass infused master stock, deep fries it to create the crispy skin, then smokes it with burned lemongrass tableside. There is no pretty way to eat this, and so the server provides a side of lemon water for hand washing. A thoughtful touch.
清清味蕾:番厘茄啫喱配話梅泡沫(圖10左上)
把番茄和話梅的譽瓏軒經典組合拆解重組。番茄一口咬下,是帶有自然舒爽酸味的啫喱。一份小啫喱便要用上3-4個日本番茄澄清吊汁炮製,配上話梅泡沫,這道過場小品的呈現和構成都充滿想法,酸甜味道具衝擊性。
Palate cleanser: Tomato gelee with preserved plum espuma
This is an homage to the Jade Dragon signature snack. One slice of this deconstructed tomato requires the juice of 3-4 full tomatoes. Paired with preserved plum espuma, this bite-sized flavor bomb packs a sweet and sour punch.
第八道|菜:松茸|上湯(圖10右上)
這道菜充滿夏季時令性。以「地三鮮」為靈感,有時令的覓菜嫩葉,和經香烤後風味更濃厚的松茸。最後佐以烏魚子提鮮。
Course 8 - Veg : matsutake, stock
This dish is the epitome of summer. Inspired by a northern Chinese peasant dish called disanxian (literally "3 treasures of the earth," originally a stirfry of potato, eggolant, and green pepper), this dish sets out to provide the best of summer. Using fresh shoots of amarath as bed, the dish is topped with grilled mastsutake and a generous sprinkle of mullet roe for maximum umami.
第九道|香苗:海膽|鹹飯(圖10 左下)
薑蔥、豬油渣和海膽的搭配,就是簡單純粹的美味!如果能做到粵式煲仔飯「咋咋聲」的熱鍋焦香會更完美。
Course 9 - Rice : sea urchin, Minnan salty rice
Pairing allium, crackling, and sea urchin, this play on the Minnan classic is simple but delectable. If this can be combined with a sizzling Cantonese claypot to create a tahdig, it would have been even more amazing.
第十道|椰皇:雪燕|蘆薈(圖10 右下)
夏天是享用椰皇的時令季節,加上滋陰養顏的雪燕牛奶布甸和有助消化的蘆薈,嘗用此甜品後,當下有什麼燥熱也頓時消除。
Course 10 - Coconut: tragacanth, aloe vera
No summer menu is complete without coconut. This refreshing coconut panna cotta is topped with tragacanth (natural resin from an Asian legume tree) and flesh of an aloe plant. It's the perfect antidote to the summer heat.
squab 在 VOGUE Taiwan Youtube 的最佳解答
初學者也會的「各種魚」這樣切 ► https://smarturl.it/s8z5qa
磨起你的刀! 與烹飪教育學院的主廚 Frank Proto 一起學習如何分解大大小小的禽類,教您在廚房準備家禽的所有過程!
#療癒廚房 #好家在我在家 #宅料理
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squab 在 Pin Cheng Ji Youtube 的最讚貼文
关注品城记FB账号→https://pcjfb.page.link/bjYi
過橋石斑魚、幹逼小青龍、“糖心”乳鴿……能把粵菜做到既有創意又味道超群,就問你服不服?
沒有固定菜單!直接報預算讓師傅來幫忙搭配,這才是真正的私房菜!
以往,我們也吃過不少私房菜,但不管怎麼“私房”,菜單總歸是有的,這樣一方面可以給到顧客參考,另一方面,也便於後廚提前備料。然而今天我們要去吃的這家私房菜,它是完全沒有菜單的!去之前,你把預算告訴他們,然後,大廚就會根據你的預算來搭配。食材自然是當下最新鮮的;烹飪手法方面,也極具創意:過橋石斑魚、幹逼小青龍、“糖心”乳鴿,可以說,只有你想不到,沒有他做不到的!你以為上面說的這些都是“噱頭”?錯了!來這裡吃過一次你就會發現,大廚是真的有料的!
消費:
400元/位*5=2000元
注:需要提前電話或微信預約溝通,菜品會根據實際情況而定,每天都會有所調整,對方會提前把菜單告訴你。
菜單:
1.炭燒糖心鴿
2.石斑 (過橋)
3.青龍(幹逼)
4.肉蟹(幹逼)
5.生蠔(幹逼)
6.安格斯牛勒條(幹逼)
7.勝瓜(幹逼)
8.菜心(幹逼)
9.主食
10.水果
11.雙皮奶
吃遍广东
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跟着嘉升吃美食
https://pcjjs.page.link/rniX
跟着大秋吃美食
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吃遍佛山
https://pcjfs.page.link/RtQw
粥粉面饭来一波
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吃遍珠海
https://pcjzh.page.link/29hQ
品一座城
https://pcjzg.page.link/V9Hh
吃鸡!
https://pcjcj.page.link/Tbeh
跟着品城记玩啊
https://pcjw.page.link/V9Hh
品一座城,不僅僅是美食,更是人文!
走,帶你去找好吃的!
我們的夢想,是吃遍世界上每一座城市的美食!
吃遍給廣州,再吃遍全世界!
傳統中華美食,西餐,網紅美食,平民小吃!
只要是好吃的,我們絕不放過!
想要GET更多好吃的食物,跟著我們就對了!歡迎訂閱【https://pcj.page.link/Tbeh】
你的城市哪裡好吃哪裡好玩?全在我們的原創視頻裡!
#品城記 #探店 #順德#糖心乳鴿#粵菜
squab 在 唔熟唔食 Cook King Room Youtube 的精選貼文
要錯的不是我 錯的是這個慢煮世界
為咗提升味道我係浸酒嘅時候加入2片當歸,1湯匙杞子。就係咁多。
#醉乳鴿 #醉雞 #慢煮