【快手靚湯】你愛吃莧菜嗎？

⭐紅莧菜煮的湯呈紫紅色
⭐含豐富花青素護眼功效佳
#星期一踢走BlueMonday

莧菜蒜頭湯清熱殺菌
有人覺得紅莧菜補血，從營養角度來看，紅莧菜的鐵質及鈣質含量比一般莧菜為高，有助製造血液及促進血液循環；紅莧菜含有豐富花青素，能抗氧化亦有助眼睛健康；而中醫角度認為莧菜性涼，有清熱明目、通利二便的功效，按「紅色入心」的理論，亦有補血功效。莧菜及蒜頭味道上非常匹配，除了炒，滾湯亦非常美味，有清熱明目功效，亦有助預防夏天常見的細菌性腸炎痢疾等疾病。

紅莧菜蒜頭肉片湯
功效：清熱明目、通利二便，預防細菌性腸炎痢疾等疾病。
材料：紅莧菜半斤、蒜頭5-6瓣、瘦肉200克、薑2片、鹽適量
醃料：生抽1茶匙、糖半茶匙、麻油少許、胡椒粉少許、粟粉少許
做法：
1. 全部材料洗淨，紅莧菜切走過老的莖皮；蒜頭去皮拍扁；瘦肉切片，加入醃料醃至少15分鐘。
2. 在深鍋裡加油燒熱，加入薑片及肉片炒香，加入約1500毫升水，武火煮至水滾，加入紅莧菜及蒜頭，改用文火煮10分鐘，最後下鹽調味即可。
注意：莧菜性涼，薑及蒜能減輕其涼性。

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Red amaranth garlic soup can clear heat and kill germs
Some people think red amaranth can nourish the blood. From a nutritional perspective, red amaranth contains higher iron and calcium as compared to the other amanranth. Hence, it can improve blood production and circulation. Red amaranth is also high in anthocyanin, which has antioxidant properties and is good for the eyes.
From the Chinese Medicine’s perspective, amaranth is cool in nature. It can clear heat, brighten the vision, and promote bowel movements and urination. Since red is generally good for the heart, red amaranth can nourish the blood too.

The taste of amaranth and garlic goes very well together. Besides frying, we can use them to make soup. This red amaranth garlic soup can clear the heat, brighten the eyes, and help prevent bacterial gastroenteritis especially during summer.

Red amaranth and garlic soup with pork
Effects: Clears heat and improves vision, alleviates constipation. Prevent diseases such as bacterial enteritis and dysentery.
Ingredients: 1/2 catty red amaranth, 5-6 cloves of garlic, 200g lean pork, 2 slices of ginger, salt to taste
Marinade: 1 teaspoon light soy sauce, 1/2 teaspoon sugar, sesame oil, white pepper powder and corn starch to taste
Preparation:
1. Rinse all ingredients thoroughly. Cut red amaranth through the old stem bark. Peel the garlic and pat flat with the back of a knife. Slice the pork and add the marinade and marinate for at least 15 minutes.
2. Heat oil in a deep pot, add ginger slices and pork slices and sauté until fragrant. Add about 1500 ml of water and cook until the water boils. Add red amaranth and garlic, simmer for 10 minutes. Add salt to taste.
Note: Amaranth is cool in nature, ginger and garlic can reduce its coolness.

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#男 #女 #我疲憊 #濕熱

【輕輕鬆鬆一分鐘⋯⋯生蒜熟蒜知多點】

⭐蒜頭屬性偏溫
⭐如身體有偏熱症狀就要忍忍口
#星期日輕輕鬆鬆一分鐘

蒜頭生吃還是熟吃好？其實生吃、熟吃各有功效，以下考考你對蒜頭的認識！

1. 生蒜的辣味來自辣椒素？ 是 / 否
2. 蒜蓉/蒜片比原粒蒜頭吃更有益？ 是 / 否
3. 生蒜比熟蒜有更強殺菌能力？ 是 / 否
4. 蒜頭有助紓緩初起風寒感冒、食滯等症狀。 是 / 否
5. 蒜頭發芽不宜食用？ 是 / 否

【Relax for a minute ⋯⋯ How much do you know about raw and cooked garlic?】

Should we eat garlic raw or cooked? In fact, both have their respective benefits. How much do you know about them?

1. Capsaicin is the cause of the spiciness in raw garlic. True / False
2. It is better to eat garlic slices / paste than the entire clove. True / False
3. Raw garlic can kill bacteria more effectively than cooked garlic. True / False
4. Garlic can relieve indigestion and flu at the early stages. True / False
5. We should not consume garlic cloves that have sprouted. True / False

【舌尖上的旅行】法國菜頭盤不能少的蝸牛

⭐配杯白酒幻想自己置身巴黎街頭
⭐紅酒燉牛肉油封鴨可麗露要等我啊
#星期四食材

田螺清熱祛水腫
人生第一次聽到法國菜會吃蝸牛感到很震驚，因為小時候認知的蝸牛就是下雨天在地上緩緩爬行的那種，但如果叫它做田螺呢？辣炒田螺嘛，大家都不感到陌生，其實蝸牛就是螺的一種，受法國人青睞的蝸牛，都是專門養殖來食用的品種，千萬不要隨便在野外捕捉蝸牛烹煮食用。從中醫角度來看，田螺性寒，有清熱解暑、明目、利水止渴的功效，中式食法多配以薑、蔥、蒜、辣椒等屬性溫熱的配料同煮，以平衡螺肉的寒性。而法式煮法配上簡單的香草牛油，經高溫一焗，牛油香滲入田螺之中，閉上眼睛品嚐，暫時幻想自己正在法國旅行吧！

田螺 — 性寒，有清熱解暑、明目、利水止渴的作用，適合水腫、小便不通、痔瘡便血、風熱目赤腫痛者食用。由於性寒，脾虛便溏、胃寒疼痛、風寒感冒、月經期間、寒性痛經者不宜食用。

法式焗田螺
材料：新鮮田螺或罐頭田螺肉、無鹽牛油60克、巴馬臣芝士碎60克、蒜頭（磨蓉）4瓣、番茜葉（Parsley）（切碎）一把
做法：
1. 將無鹽牛油、巴馬臣芝士碎、蒜蓉、番茜碎搓勻成香草牛油。
2. 將適量香草牛油釀入田螺殼內，如沒有田螺殼，香草牛油鋪在田螺肉上。
3. 放入已預熱至攝氏180度的焗爐，焗約15分鐘即可。

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River snail can clear heat and relieve water retention

When we first learned snails (escargot) are served in French cuisine, we must have been a bit shocked. Since we were young, the snails we knew are the ones crawling on the ground on rainy days. So why are they called river snails?

We should be quite familiar with river snail stir-fried with chili. Actually, the typical snail is a type of shelled gastropod, whereas the escargot is specifically cultivated for French cuisine. Please note that it is unsafe to consume snails from the wild. From the perspective of Chinese Medicine, river snail is cold in nature, can clear heat, brighten one’s vision, quench one’s thirst and has diuretic properties.

In Chinese cooking, river snails are often cooked with ingredients that are warm in nature, such as ginger, onion, garlic and chili, to balance out its coldness. As for French cuisine, chefs would normally prepare escargot with simple vanilla butter. Once baked at a high temperature, the fragrance of the butter would seep into the flesh. Try to close your eyes and enjoy the taste, imagine yourself travelling in France!

River snail – cold in nature, can clear heart, brighten one’s vision, quench one’s thirst and has diuretic properties, is suitable for individuals with symptoms such as water retention, urination, bleeding hemorrhoids, and swelling and pain of the eyes. Since it is cold in nature, it is not suitable for individuals with a weak spleen and loose stools, a cold stomach and those experiencing frequent stomachache; also not suitable for those who with a cold flu, going through period as well as cold-related menstrual pain.

Escargot Bourguignonne
Ingredients: 200g fresh escargots or 1 canned escargot, 60g butter, 60 parmesan cheese, 4 cloves of pounded garlic, parsley
Preparation:
1. Preheat oven to 180 Celsius degree
2. Mix butter, parmesan cheese, garlic and parsley into herb butter.
3. Put the herb butter in the escargot shells, or just directly on escagots.
4. Bake for 15 minutes.

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#男 #女 #我煩躁 #濕熱 #水腫 #感冒 #經期

義式獵人雞是歐洲的家常菜。名字很有趣，聽說由來是以前獵人出門打獵肚子餓了順手準備的簡單料理。

食譜示範：艾莉老師
粉絲專頁：https://www.facebook.com/ally.baking.cooking/

營養師的貼心小叮嚀」by 陳小薇營養師
毎百公克清腿熱量約157大卡，蛋白質含量約18.4公克，脂肪含量約8.7公克，而雞肉本身營養價值豐富，除了是補充蛋白質的好幫手之外，還含有維生素A、維生素B群、鈣、鎂、鐵、銅、鋅等營養素，時常被拿來做為食補的食材使用，透過獵人燉雞料理，今天跟大家分享特殊營養素－中短鏈的胜肽（Peptide），這種特殊具有功效的結構，是界於蛋白質與胺基酸之間的組成，2個胺基酸的結構為雙胜肽，3個胺基酸的結構為三胜肽，多個胺基酸結構為多胜肽，通常超過百個以上胺基酸會被視為蛋白質，而熬煮的雞湯會被作為滋養料理的原因之一，也是含有胜肽（Peptide）結構；營養師小叮嚀，吃雞肉料理的時候，要記得把肉的部分一起時食用，才能補充足量蛋白質喔！

陳小薇營養師的新書-吃出好睡眠
http://www.books.com.tw/products/0010794816
-----------------------------------------------
Ingredients:

1 chicken
1 carrot
1/2 cucumber
1 potato
1/2 onion
3 cloves of garlic
2 tomatoes
1 can tomatoes paste
240cc liquor
240cc chicken broth
3g Italian seasoning
3 pieces of bay leaf
A little bit of salt
A little bit of white pepper

-----------------------------------------------
食材:

切塊雞腿1個
半雞1個
紅蘿蔔1根
大黃瓜1/2根
馬鈴薯1顆
洋蔥1/2顆
蒜瓣3瓣
蕃茄2顆
番茄糊1罐

調味料：

白酒240cc
雞高湯240cc
義大利綜合香料3g
月桂葉3片
鹽少許
白胡椒少許

步驟：
1.食材切丁。
2.雞皮朝下放入鍋中煎上色，煎至金黃色取出備用。
3.利用鍋內餘油炒香洋蔥、蒜末，放入蕃茄糊炒出香氣。
4.放入紅蘿蔔、馬鈴薯、大黃瓜和蕃茄拌炒。
5.放入雞肉加白酒、高湯，月桂葉及義式香料加蓋烹煮至上壓二條線、轉小火燉煮8分鐘，開蓋加入鹽、白胡椒調味。

FACEBOOK： https://www.facebook.com/C2FoodChannel/

#christmas_recipes #delicious #Chicken

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