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【如何透過飲食改善肌少症？若總熱量攝取不足就算補充很多蛋白質也沒用】
對於預防「肌少症」，營養師賴瑞佳強調，蛋白質的攝取很重要，但很多長輩因牙口不佳，且家庭人口少等問題，往往以主食類食物果腹，總熱量卻攝取不足，對肌肉量的補充效果就打了折扣。
因此，賴瑞佳會特地為準備道隱藏版的蛋白質開胃食譜，她以瘦絞肉加上豆腐，用2:1的比例，做成蒸肉餅給長輩品嚐，他們都讚不絕口屢試不爽。另外，肉類加上一些薑汁、薑泥，也會增加食慾：
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#肌少症 #長輩 #營養師 #飲食建議 #照護 優照護：更多居家照護的選擇
今天突然很想吃炒米粉，就隨手做了一鍋當晚餐，主持美食節目這麼多年，最大的收穫，就是可以享受「想到哪煮到哪」的這種感覺。
或許沒有師傅們做的那麼專業，但可以隨時許願，隨時滿足自己，真的是一件很幸福的事。
太開心忘了拍照就半鍋不見了，這是之前的照片，反正也長的差不多😂
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順便打一下書，書裡的菜色，也都是從我常做的料理中挑出來的
📗張鳳書新書《高效率癌症照顧心法》
:: 內含12道開胃食譜，簡單做全家吃得營養又美味 ::
MOMO親簽+食譜卡 https://bit.ly/3CjYBM1
博客來 https://bit.ly/36Gk17u
#為自己快樂學習吧
你是否覺得照顧罹癌的家人讓你心力交瘁？
【讓知識成為安定的力量，讓自己成為愉快的照顧者】
『《高效率癌症照顧心法》這本書中，含括飲食清單、醫療指引、肌力訓練、心理諮商，簡直是現代家庭最需要的「讀書筆記＋教戰手冊」。』── 黃瑽寧／馬偕兒童醫院兒童感染科主治醫師
知名主持人張鳳書集結一年多來，陪伴爸爸走過大腸癌治療路的經驗談，
其中收錄了5大安心祕訣 X 12 道開胃食譜X 16招體能照護，
讓癌友 心情佳、營養優、體能好，逐步展開癌後新人生。
希望這本書提供給徬徨無助的你更多方向
和鳳書一起充滿正能量！
現正好評銷售中！了解更多→ https://bit.ly/3xT5T6P
你知道宮保的意思嗎？據說清代名官丁寶楨嗜辣，在四川上任提督時，常叫家廚烹飪自己自創、一種用雞丁、辣椒、花生合炒而成的料理，後來這道菜廣為流傳，為紀念創始者，便在菜名前加上「宮保」二字。（參考風傳媒）
我們用豆乾代替雞丁，也是超級下飯🔥
那個麥可的特製醬，一定要學起來！
👩🏻：愛吃辣的請舉手！
老驢子辣椒醬：
日本amazon: https://amzn.to/36YIh5A
🧔🏻 麥可上菜 食譜 Recipes⇩
#宮保豆干 #kungpaotofu
▶材料 INGREDIENTS
豆干 dried tofu
蔥花 green onion
蒜片 garlic
洋蔥 onion
紅椒 red pepper
香菜 cilantro
▶麥可特調醬汁 SPECIAL SAUCE
甜酒釀 rice wine soup
辣椒醬 chili sauce
豆腐乳 fermented bean curd
香醋 black vinegar
老抽 dark soy sauce
紹興酒 shaoxing wine
醬油 soy sauce
番茄醬 ketchup
▶調味料 SEASONING
橄欖油 olive oil
鹽巴 salt
蒜粉 garlic powder
料理酒 japanese sake
麻油 sesame oil
▶作法
① 切豆干、蔥花、蒜片、洋蔥丁、紅椒丁
② 把特調醬汁醬料都放在一起後攪拌
③ 橄欖油炒香蒜片、洋蔥丁、豆干
④ 加入特調醬汁、料理酒、蒜粉、鹽巴、紅椒拌炒
⑤ 加入蔥花拌炒，起鍋前加點麻油
⑥盛盤後鋪上香菜、橄欖油和花生，完成♡
**
我們是珍妮和麥可，
期許帶給你一點生活靈感✨
**
如果你有嘗試我們的食譜，
歡迎在IG上@我們哦！
謝謝你們的支持！愛你們❤️
歡迎加入我們的社群♥
Instagram: https://www.instagram.com/veganfuufu/
Facebook: https://www.facebook.com/veganfuufu
可樂檸檬炆鴨食譜：
鴨 2 1/2磅(1130克)
薑汁酒:
薑蓉1/2湯匙
紹興酒1湯匙
醃鴨 :
薑汁酒1湯匙
老抽1湯匙
鹽1/2茶匙
適量胡椒粉
粟粉1 1/2湯匙
適量薑和乾葱頭
檸檬
可樂2罐
紹興酒2湯匙
Coca cola lemon duck recipe:
Duck 2 1/2 lb(1130g)
Marinade duck：
1 Tbsp ginger wine
1 Tbsp dark soy sauce
1/2 tsp salt
Some white pepper
1 1/2 Tbsp cornstach
Some ginger & dried shallot
Lemon
2 can of coke
2 Tbsp cooking wine
Hello everyone, today we're going to show you how to make 2 types of Japanese pickled ginger: Gari (ガリ/新生姜の甘酢漬け) and red pickled ginger (紅しょうが).
Gari and red pickled ginger are two types of tsukemono. Gari is marinated by sugar and vinegar, so it tastes sweet and sour, and is often served with sushi and sashimi, so it's called sushi ginger, too. Red pickled ginger is julienned young ginger pickled in red plum vinegar, so the red color is from the vinegar. Red pickled ginger is often served with donburi such as gyūdon and katsudon. They both are most common pickles can be found in Japan.
As we know, ginger is very useful in improving stomach performance and digestion. It’s why most Asian people prefer ginger in the fresh form. It increase the flavor of their dishes. Sushi ginger and red ginger are so easy to make, you can make it a little as you need to stay in the refrigerator in summer times. Hope you like this video. Enjoy. :-)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/a7kcKpBmUjY
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Sushi Ginger And Red Pickled Ginger Recipes
✎ Ingredients
☞ Sushi Ginger / Gari (ガリ/新生姜の甘酢漬け)
fresh young ginger root 150g
rice vinegar 120ml
granulated sugar 60g
salt 2g
☞ Pickled Red Ginger (紅しょうが)
fresh young ginger root 150g
plum vinegar 60ml
salt 5g
✎ Instructions
☞ Sushi Ginger / Gari (ガリ)
1. Wash the root of gingers, then use a spoon to gently scrape away the brown spots.
2. Cut along the lines of the pattern, slice the ginger thinly.
3. Pour water in a small saucepan over medium high heat and bring to a boil, when it's boiling, add ginger slices into the pan, while boiling again, keep cooking for 1~2 minutes.
4. Drain the ginger slices over a sieve and let cool for 10 minutes.
5. In a small pot, add rice vinegar and sugar and salt over medium heat, stirring to dissolve the sugar and salt. Remove from heat, ,let cool.
6. Squeeze the water out of ginger with your clean hands, then put them in a clean jar.
7. Add rice vinegar mixture into the jar, close the lid and place in refrigerator overnight.
☞ Pickled Red Ginger (紅しょうが)
1. You can wash the ginger whatever the way easy for you, then use a spoon to scrape the ginger skin off.
2. Cut ginger as a slice, and then cut into into 0.3cm width julienne.
3. Add salt and mix well to get covered all over. Now rest for 30 minutes.
4. Squeeze the water out of ginger with your clean hands, then put them in a clean sterilized jar, and put ginger julienne into it.
5. Pour 60ml plum vinegar, this red color came from red plum, so it's naturally color. Close the lid and place in refrigerator overnight.
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#JapaneseFood
#SushiGinger
#easyRecipes
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