【飲食文化衝擊】生吃就是野蠻人飲食嗎?
⭐生吃會增加脾胃負擔
⭐容易腹瀉人士要格外小心
#星期六隻眼閉
從前不敢生吃的食物 / 真的可以生吃嗎?
幼稚園生都知道:食物要煮熟才能吃。但人越大,眼界越開闊,小時候煮熟才吃的東西,長大了發現原來都可以生吃!以下食物你覺得生吃還是熟吃美味呢?
🌽 白粟米
粟米煮法多樣,但北海道白粟米可以當水果般生食,號稱是世界上最甜的粟米。
🐟 魚
刺身是日本的經典料理,將新鮮魚類、貝類切片,配以山葵、醬油食用,不少人對刺身為之瘋狂,不過大量進食要當心吃下寄生蟲。
🥚 雞蛋
日本人喜歡用生雞蛋拌飯吃,然而並非所有雞蛋都可以生吃,日本產雞蛋由下蛋日開始計算,21天內可以生吃,蛋盒上印的最佳食用期限就是可以生吃的期限。
🐮 牛肉/雞肉
法國菜的經典前菜Steak tartare韃靼牛肉,將生牛肉剁碎,混合香料及生雞蛋製成,除了牛肉亦有韃靼雞肉,日本亦有餐廳供應雞肉刺身,你敢試嗎?
🦀 蟹
醬油蟹是著名的韓國菜,將生蟹放在醬油中醃製而成,江蘇、上海等地亦有生醉蟹的做法,用酒將生蟹醃製而成。要注意吃生蟹有機會感染肺吸蟲病、霍亂等疾病。
🐙 活章魚
活章魚是韓國的傳統菜式,將仍然鮮蹦活跳的章魚直接放進嘴裡,章魚觸鬚吸盤有機會吸住人的嘴巴、舌頭甚至食道,有機會導致窒息,可說是玩命的飲食體驗。
中醫理論認為生冷食物有違養生原則,「生」是指未煮過的食物,「冷」是指低於室溫的食物,進食生冷食物容易損傷陽氣及脾胃,令體內產生濕、痰等。而且未經煮熟的食物容易附有細菌及寄生蟲,任何調味料例如醋、酒、蒜頭、辣椒等均不能將之消滅,吃後輕則消化不良,重則食物中毒,大家進食前要三思。
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Can we eat them raw?
Even kindergarteners know that cooked foods are safe to eat. As we grow older and are exposed to new knowledge, we realize there are some foods that can actually be eaten raw!
Do you enjoy eating the following foods raw or cooked?
🌽 White corn
There are many ways to cook white corn, but the Hokkaido white corn, known to be the sweetest corn in the world, can be eaten raw.
🐟 Fish
Sashimi is a classic dish in Japanese cuisine. We can slice fresh raw fish and shellfish and eat them with wasabi and soy sauce. Many people enjoy sashimi, but do beware of the parasites that might enter the body if we consume them excessively.
🥚 Egg
Japanese enjoy mixing raw eggs into their rice, but not all eggs can be eaten raw. Eggs that are produced in Japan can be eaten raw within the first 21 days. Do watch out for the expiry date for raw consumption on the packaging.
🐮 Beef/chicken
Steak tartare is a classic French dish, and it is made of mixed minced raw beef, spices, and raw eggs. Besides steak tartare, there is also chicken tartare. In some Japanese restaurants, they serve chicken sashimi too. Would you be willing to give that a shot?
🦀 Crab
Soy sauce marinated crab is famous in Korean cuisine, and the crabs used in the dish are uncooked. Likewise, in Jiangsu and Shanghai, there are also people who marinate raw crabs with wine. Do note that eating raw crabs can increase the risks of getting the Paragonimus infection (lung infection caused by parasites called paragonimus) and cholera.
🐙 Live octopus
In traditional Korean cuisine, raw octopus is served. While diners would consume live octopuses as they are, the mollusks’ arms might cling onto the mouth, tongue, and even esophagus, suffocating the diners.
The Chinese Medicine theories believe that eating raw and cold food is not good for the wellbeing of the body. ‘Raw’ refers to uncooked foods, whereas ‘cold’ refers to foods that are below room temperature. Eating raw and cold foods can damage the yang energy, the spleen, and the stomach, and it would cause the body to accumulate phlegm and dampness.
Uncooked foods may also become a growing site for bacteria and parasites. Seasonings like vinegar, wine, garlic, and chili are not effective in wiping out the bacteria and parasites. Some might experience a mild indigestion after consuming uncooked foods, but in more severe cases, individuals might experience food poisoning. Hence, we need to be more cautious.
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#男 #女 #腹瀉
山葵章魚做法 在 三高Sir的美食足跡 Facebook 的最佳貼文
早期的吉家小料理/花吉家後來搬到行天宮附近,並更名為味処 初梅,提供懷石料理(也有甲魚料理可以預訂),在今年一月時聯絡吉田桑,當時周末還算好訂,大概是等兩個月這樣,這次吃完詢問時間已經排到了Q3,也就順勢訂了10月,感謝幾位友人帶了很多好喝的酒,非常愉快的一晚。
當晚吃什麼:
(食前酒:酒粕、米麴、櫻花瓣、味霖)
不含酒精的開場飲品,甜甜的米漿,櫻花~帶入旬的概念。
(八寸:花見丸子、燉小章魚蘿蔔、酒粕車蝦、柴魚栗子地瓜、燉煮山椒吻仔魚木之芽、雲丹醬烤皇帝豆、松葉蟹菠菜、關西風蛋卷)
下酒菜,味道都不錯,栗子地瓜是包了酥脆的炸柴魚裹粉,這樣的做法覺得有趣,以及海膽醬烤的皇帝豆、軟中帶脆,再撒上一些海苔,一層濃郁風味和豆子的甜蠻搭,我自己是最喜歡這道。
(御椀:干貝綠竹筍泥高湯)
(向付:北海道海膽、赤宗、白甘鯛、鮪魚中腹、龍蝦、鮑魚、干貝、白魽、鮭魚卵、綠竹筍)
生魚片都是水準之上,龍蝦很甜、chutoro風味也很美,第一次吃蒸過的海膽,質地變得猶如蟹膏般。
(燒物:松葉蟹、松前燒、真鯛、螢烏賊)
蟹腳很甜,松前燒更棒。
(揚物:白甘鯛、皇帝豆、小馬鈴薯拌櫻花蝦)
(炊合:日式紅燒白魽)
(強肴:霧島A5和牛沙朗)
牛肉還行(沒有燒出想要的感覺),但蘿蔔泥調得非常好,柚子胡椒、三杯醋、山葵,三杯醋印象指的是醬油醋糖..
總之,比例很美,壓過牛排一頭了。
(御飯:海瓜子土鍋飯、味噌茶泡飯)
更喜歡土鍋飯單吃。
(橘子、蘋果、櫻花葛餅)
飯後還有附贈紅豆最中餅!
https://thudadai.pixnet.net/blog/post/69580560
山葵章魚做法 在 Facebook 的精選貼文
今天來蘭餐廳品嚐「耀閃週年‧經典重現」的年度菜單,內容有稍微修改,今天的主菜有三,魚、羊、鹿,我要了石斑魚!
頂端有紫蘇、糯米椒以及過貓的沙拉,師傅先以焦化奶油、白醬油製成的醬汁一同蒸煮,續入烤爐高溫快速烤炙。富含膠質、味道醇厚的甲魚高湯和蒔蘿油,為滋味純淨的石斑賦味。鹹中帶酸的醬汁同時增加了蔬菜跟石斑魚的靈活度,魚湯的溫潤醇厚也表現的很好👍。
羊肉塔塔、生蠔、山葵,是我另一道很喜歡的菜,因為我從不愛吃羊,師傅的處理方式,選用油脂含量少的羊里肌後段肉、生蠔、黃瓜切碎,混入醋漬紅蔥頭、切碎昆布,並拌進生蠔乳化醬汁Emulsion,最末點綴炭化洋蔥粉並搭配海洋生菜。讓我不知不覺、完全歡喜的快速吃完,
這道甘藷的料理包含兩種做法,一為台灣啤酒、微焦龍眼蜜濃縮後和甘藷一同蒸煮,續以焦化奶油煮至收汁;另為以泡沫(Espuma)呈現口感輕盈的甘藷。下方鋪墊煙燻牛骨髓與香菇、清酒、味醂、醬油製成的香菇泥,灑落海藻、醋做成的粉末,頂層為酥炸羽衣甘藍絲,並刨上烘乾烏魚子。我喜歡炸鍋的菜絲輕壓在甘藷上,包裹著甘藷一起吃。
接著是適口性最強的章魚🐙,以海水煮軟,續塗上白醬油燒烤至表皮焦脆噴香,底頭墊以草蝦和牛奶製作的乳白醬汁,上頭撒上烘烤過的櫻花蝦粉,創造濃郁的海洋鮮味。
甜點我覺得都好好吃😋,我愛的是一跟三,以檸檬、萊姆、柳橙、葡萄柚製成的果醬做成香酥酸甜的柑橘派,搭襯焦化奶油冰淇淋及榛果泥,吃完讓人覺得幸福。第三個費南雪,之前吃過別的口味,用100%屏東可可粉製成麵糊,以傳統雞蛋糕烤模製成外脆巧克力口味的流心費南雪雞蛋糕,油分掌握的極好!