【入廚百科】煲湯落無花果定蜜棗?
#無花果乾清甜當零食一樣得
#蜜棗價錢相宜煲湯必備
#星期五湯水
無花果湯滋潤通便
想增加湯水的甜度,大家在煲湯時都會加入蜜棗或者無花果乾,究竟何時加蜜棗?何時加無花果乾?其實煲湯沒有定律,應視乎你的體質和想調補的症狀而定,蜜棗和無花果都能為湯水提供甜味,但功效各異:蜜棗能生津潤燥,適合各種體質;無花果能潤腸通便、催乳,尤其適合紓緩便秘、消化不良、喉嚨乾等症狀。
另外,蜜棗由青棗切割多次後,加白糖煮過再曬乾而成;而無添加糖的無花果乾則是生曬而成,沒有額加入精製糖,但無花果本身的果糖含量則較高,因此有糖尿的病人兩種都不宜吃過多。
如果用無花果乾煲湯,白色和紫色外皮的無花果乾皆宜,但要注意過份潔白的無花果乾可能經過漂製防腐,有可能令湯帶酸味,所以購買時宜到有信譽的商戶購買,選擇無添加的生曬無花果乾更好。
滋陰潤燥湯水小貼士:
適當地添加滋陰潤燥食材如雪耳、沙參、玉竹、乾瑤柱、響螺、蓮藕等。
西洋菜雪梨海玉竹素湯
功效:滋陰清熱潤燥,紓緩天氣乾燥引起的眼乾、口乾、大便乾結等症狀。
材料:西洋菜300克(約半斤)雪梨2個、紅蘿蔔1條、海玉竹30克、無花果3枚
做法:
1. 所有材料洗淨。西洋菜很易藏有小昆蟲,應用鹽水泡二十分鐘,再用水沖水備用,雪梨去芯切大塊備用;紅蘿蔔去皮切大塊備用。
2. 鍋中加入約2500毫升水,放入全部材料,武火煮至水滾,調文火煮約1.5小時,最後下鹽調味即可。
Fig soup to moisten the intestines and relieve constipation
A lot of people add in figs or candied dates in soup to increase sweetness but when is it appropriate to use fig vs candied date? It depends on your body type and what you are trying to achieve. Candied dates can relieve dryness and promote fluid production, and they are suitable for all body types. Figs can moisten the intestines and relieve constipation, promote breast milk production, making it suitable for those with constipation, indigestion and dry throat.
Both candied dates and figs are high in sugar content so those with diabetes should avoid.
If you are using dried figs, both the white or purple skinned ones are suitable. Note that dried figs that are overly white in color may have been bleached and may bring sourness to your soup. Be sure to choose a reputable place to buy from and try to choose ones that do not have additives.
Tips:
Appropriately add in ingredients to nourish yin and relieve dryness such as snow fungus, polygonatum, glehnia root, dried scallops, conch, and lotus root.
Watercress soup with pear and polygonatum
Effects: nourishes yin, clears heat and relieves dryness. Alleviates dryness induced dry eyes, dry mouth, and dry stool.
Ingredients: 300g watercress, 2 pears, 1 carrot, 30g polygonatum, 3 figs
Preparation:
1. Rinse all ingredients thoroughly. Watercress is prone to small insects so soak in salt water for 20 minutes, then rinse again with regular water. Core pears and cut into large pieces. Peel carrot and cut into large pieces.
2. Combine all ingredients with 2500ml of water and cook on high heat until boiling. Turn to low heat and simmer for 1.5 hour. Add salt to taste.
#男 #女 #我枯燥 #陰虛 #濕熱
同時也有2部Youtube影片,追蹤數超過30萬的網紅Micaela ミカエラ,也在其Youtube影片中提到,Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take m...
lotus purple color 在 Micaela ミカエラ Youtube 的精選貼文
Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.
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●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)
Quick Tutorial on How To Make Curry @ 4:53
●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)
You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.
●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.
●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)
- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)
- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)
- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)
- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)
●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.
●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.
●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!
●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.
Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado
Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).
Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)
Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes
White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,
Brown: Gobo (burdock root), Mushroom
●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.
●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(
lotus purple color 在 SOSHI Net Youtube 的精選貼文
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