【煙韌過節】你一啖時我一啖
⭐再好吃也要適量
⭐消化力弱的人吃兩粒應應節好了
#星期四食材
根據體質選餡料
元宵湯圓養生吃
明天就是正月十五元宵節,傳統習俗是吃湯圓,有團團圓圓的意思。湯圓由糯米粉搓成皮,包裹不同口味餡料製作而成,從中醫角度來看,湯圓甜膩,容易生濕,糯米雖暖胃,但性質黏滯滋膩難以消化,想應節只宜淺嚐,最好配合體質選擇最適合自己口味的湯圓,盡量減輕身體負擔。
湯圓餡:
黑芝麻 — 芝麻有益肝腎、養血烏髮、潤腸通便功效,尤其適合陰虛、陽虛、氣虛、血虛人士食用。
豆沙 — 豆沙由紅豆製成,紅豆具補血和胃功效,適合陰虛、陽虛、氣虛、血虛人士食用,能改善氣血虛弱情況。
花生 — 有補氣潤肺、健脾開胃功效,適合氣虛、血虛、食慾差或哺乳中的產婦進食。
問:湯圓餡流心的比較好吃?
答:流心湯圓無論視覺效果或是口感都比較好,但流心效果是因為加入了豬油或牛油,實在不宜多吃。
問:湯底越薑越好?
答:薑湯湯圓是不少人的至愛,薑湯加入了生薑和片糖炮製,生薑性熱能發汗散寒,片糖則有暖胃功效,比較適合陽虛、偏寒體質人士食用;但濕熱體質、或者身體有偏熱症狀例如喉嚨痛、口瘡、暗瘡、便秘等則不宜食用,以免火上加油。
留言或按讚👍🏻支持一下我們吧!❤️ 歡迎 Follow 我們獲得更多養生資訊。
Choose fillings based on body constitution
Make healthy sweet dumplings for Lantern Festival
Tomorrow will be the Lantern Festival, the fifteenth day of the first month in the lunar calendar. Traditionally, people will eat sweet dumplings, or ‘tang yuan‘ in Mandarin, on this day, as it symbolizes reunion. Sweet dumplings are made by rolling glutinous rice flour into a dough and then stuffing with different types of filling.
From the perspective of Chinese Medicine, sweet dumplings are sweet, have a high satiety effect, and can cause dampness in the body easily. Though glutinous rice can warm the stomach, its stickiness can cause indigestion. One can enjoy sweet dumplings but should only consume in a small quantity. Opt for fillings that are appropriate for our body constitution to help reduce the burden on the body.
Fillings in sweet dumplings:
Black sesame - nourishes the liver and kidney, nourishes blood and improve hair quality, moistens the intestine to relieve constipation. Suitable for people with yin deficiency, yang deficiency, qi deficiency and blood asthenia
Red bean paste - made with red bean which replenishes blood and stomach. Suitable for people with yin deficiency, yang deficiency, qi deficiency and blood asthenia. It can improve the weakness of qi and blood.
Peanut - replenishes the lungs and qi, strengthens the spleen to stimulate appetite. Suitable for those with qi deficiency, blood asthenia, poor appetite or nursing mothers.
Q: Sweet dumplings with lava fillings taste better?
A: Lava fillings give us visual pleasure and can satisfy our taste buds, but they are made of butter or lard. Hence, one should not consume sweet dumplings with lava fillings excessively.
Q: The more ginger in the sweet soup, the better it is?
A: Many people enjoy drinking ginger soup, which is made from fresh ginger and slab sugar. Fresh ginger is warm in nature and can induce sweating and dispel cold, whereas slab sugar can warm the stomach. Hence, this soup is suitable for individuals with yang deficiency, and those with a colder body constitution.
However, individuals with a damp-heat body constitution, or those with heat-related symptoms such as sore throat, canker sore, acne, and constipation should avoid drinking this soup, as it might aggravate the symptoms.
Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.
#男 #女 #我胖了 #陰虛 #血虛 #氣虛 #陽虛
opt for意思 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[Paris pastry shop / 巴黎甜點店] Maison Plume • Pâtisserie (For English, please click "see more")
還記得幾個禮拜以前我們討論過「#為什麼法式甜點需要鑑賞」嗎?那時候我曾經提到希望「#甜或不甜」不會再是評判一個甜點是否好吃的主要標準,畢竟法式甜點能夠品味的部分太多,從作品本身的製作細節、風味搭配,到主廚理念、創意、過往創作,甚至整個淵遠流長的歷史發展,都可以是欣賞的重點。不過,那之後我仍然收到不少回應,希望我能分享「#最不甜」的甜點...正好我前陣子去了一家以「無添加糖、無麩質、有機」為號召的甜點店,可以和大家介紹一下。
「有機」、「無麩質」等都是近幾年巴黎飲食界最流行的關鍵詞,不過甜點店要做到「無添加糖」還是比較前衛,Maison Plume 是其中一家。所謂「無添加糖」(sans sucre ajouté)意思是指「不在食材原有的甜味額外加入人工製糖」,所以利用食材本身的甜味、本來就有糖分的水果、果汁等等都是可以接受的。有些號稱「無糖」的店家會使用蜂蜜或是龍舌蘭糖漿等來代替砂糖,但位於巴黎的瑪黑區 Maison Plume 卻在女主廚 Tara Pidoux 的堅持下一概不使用。
這家以淡紫色為主要視覺的甜點店風格雅致,以「plume」(羽毛)為名,更暗示了作品輕盈無負擔的特色。店中所有的甜點從慕斯蛋糕、塔、泡芙、沙布列餅乾等,都使用橢圓形的模具,以符合「羽毛」的整體形狀。當天我和朋友們總共選了三樣甜點:開心果泡芙(Chou Pistache)、香草核桃塔(Plume Vanille-Pécan)、西洋梨杏仁塔(Plume Poire-Amandine),外觀呈現非常細緻美麗,也吃得出選材的用心。最妙的是我的德國朋友在吃了幾口之後,竟然說出所有台灣人都會說的一句話:「嗯,好吃!而且不會太甜!」不過我是覺得有加入西洋梨的那一款因為有水果天然的芳香和甜度,整體比較平衡,我自己點的那一個香草核桃塔因為沒有糖,所以底下的沙布列不夠濕潤、較為乾燥鬆碎,堅果的香氣如果能有多一點糖襯托,會更為明顯。
「減糖」議題在法國一直有不少討論,但我個人認為,如果是品嚐甜點,有糖是應該的。甜味是愉悅感非常重要的來源、人類為什麼發展出吃甜點的文化正是奠基於此。適宜的甜度能夠更好地發揮許多食材的特色,風味會比完全不加糖來得更為豐富,更不用提許多甜點元素如蛋白霜等,沒有足夠的糖量根本無法成功製作。只不過把握甜度是專業,還需要考慮到各地的消費者口味、主廚本人的主觀意見等,也是一門藝術。不過許多人因為健康的需求,確實需要控制糖量攝取,完全不加糖的甜點應該造福了不少顧客。
接下來就請大家點開照片欣賞;追求「不甜」的台灣消費者們,也別忘了把這家店記起來喔!
🔖 延伸閱讀:
為什麼法式甜點需要鑑賞:https://tinyurl.com/y54dacbu
手把手教你如何鑑賞檸檬塔:https://tinyurl.com/y3ht8tt2
甜點作為藝術品:https://tinyurl.com/t62yj2r
*****
Still remember that we’ve discussed “why tasting is needed when having French pastries” several weeks ago? I mentioned that I hope one day “sweet or not” will no longer be a major criteria to judge whether a pastry / dessert is good not for certain people since there’re so many parameters and details to appreciate, such as the visual presentation, match of flavours, the philosophy and creativeness of the chefs, as well as the long history of the development of French pastries as a whole. But I still got lots of feedbacks asking me to recommend where to find the “least sweet” pastries and desserts in Paris. I happened to visit a pastry shop making organic pastries free of sugar and gluten a while ago, so here you are!
“Bio” (organic), “sans gluten” (gluten-free), etc. are some keywords that you can’t miss when you talk about the food scene in Paris in recent years. But it is still quite edgy for a pastry shop to offer pastries free of sugar. Maison Plume is one of the very few of them. “Sugar free” actually means “no sugar added”. Using the natural sweetness of the ingredients, fruits, and juices are a common strategy. Some people might use honey or agave syrup as an alternative sweetener, but at Maison Plume, the female chef Tara Pidoux takes none of them.
Named after “plume” (“feather” in French), Tara makes pastries that are as light as feather. Almost everything is in feather shape, including mouse cakes, tarts, choux pastry, and sablé biscuits, etc. The day when I visited, my friends and I picked the Chou Pistache, Plume Vanille-Pécan, and Plume Poire-Amandine. All of them are very delicate in their presentations and are made with quality ingredients that you could really taste. One interesting thing is, after the first several bites, my German friends announced, “Hmmm, they’re really delicious! Not so sweet!”, just as what we hear all the time in Taiwan. But for me, I actually preferred the Poire-Amandine that is sweet enough, thanks to the pears, to add some depth and layers to the overall taste. The sablé base of the “Plume Vanille-Pécan” that I had was crumbly but a bit dry. The nutty flavour of the pastry could actually be more pronounced if there was a little more sweetness.
Sugar reduction has been a topic of debate, even in France. But I personally think sugar is necessary since we’re talking about desserts and pastries. Sweetness is strongly linked to pleasure, which lays the foundation of the development of pastries and desserts. Proper sweetness could actually bring out the best of many ingredients that might taste plain when sugar is absent, not to mention the fact that sugar is an essential factor to succeed many pastry components, such as meringue. Nevertheless, sugar level control is an art that the taste of customers and opinions and beliefs of pâtissiers have to be taken into consideration as well. Given the rising health concern, the emergence of no sugar pastries and desserts is indeed a wonderful news for many.
Click on the photos and get to know more about the shop and the pastries. Don’t forget to note it down if you’re also opt for low- or no-sugar pastries!
🔖 You might also be interested:
Why "tasting" is needed when we enjoy French pastries: https://tinyurl.com/y54dacbu
How to taste a lemon tart: https://tinyurl.com/y3ht8tt2
Pastries and desserts as artworks: https://tinyurl.com/t62yj2r
#yingspastryguide #paris #maisonplumepatisserie #yingc
opt for意思 在 移民澳洲失業能 Facebook 的最佳貼文
喺香港做過老人內科嘅人類都會知啲case有幾奄悶,10個有2-3個都係老人院bed bound 插胃喉嘅呀婆呀伯發燒/肺炎/decrease GC 入嚟,入到嚟就係standard treatment: 抗生素septic workup chest physio,基本上醫生未嚟收症,姑娘都估到有咩treatment。
但係嚟到澳洲,完全搵唔到呢啲呀公呀婆嘅蹤跡,因為bed bound 胃喉繼而發展到四肢contracture 爛屎忽咁無quality of life嘅事,呢邊嘅人唔會接受到,當預計到病人情況只會越嚟越差,吊住條命都無意思嘅話,呢邊嘅病人家屬大多數會opt for palliative care,俾病人舒服啲咁離開。
講真,進展到bed bound 唔郁得兼無意識,生不如死,俾著係你同我都唔會想生存落去啦係咪?
喺醫院見過太多永不放棄嘅病人家屬,令到病人死前都要被心外壓斷多幾條骨,插多幾條喉,就係為咗吊住條命,就算識得唞返氣,都唔可以同你溝通,何苦呢?
香港人點解咁長壽?靠胃喉咋嘛,太多太多老人家已經唔識講嘢,四肢又郁唔到,插住胃喉俾人縛住手腳,大小二便失禁,日日就瞓喺張床...........等死。
香港嘅生死教育真係做得太差,其實放手唔代表你唔錫你屋企人,講真,生前你有對佢好,有照顧好佢,最後俾佢舒舒服服有尊嚴咁離開,都已經無憾啦。
生老病死呢啲係自然規律,俾你吊到條命一百歲又點,無哂quality of life只係一個活死人🧟♂️🧟♀️
opt for意思 在 Mongodb exited with code 132. I'm acg on github, sigil on ... 的推薦與評價
/opt/vc/bin/vcgencmd measure_temp Copy. 24 121 Forbidden Spheres; 2016. ... 本文列出了最常见的退出码,来回答两个重要问题: 这些退出码是什么意思? ... <看更多>
opt for意思 在 [情報] Anthony Rizzo回洋基 - PTT 熱門文章Hito 的推薦與評價
... to 2 year/$32 million deal with the Yankees with a opt out after year one. ... 4 F 推alpacaHong: 0 從一開始就沒要搶的意思03/16 11:09. ... <看更多>