June 14, 2017
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好味之餘又唔會食肥人??
夏日食材推介：芽菜
芽菜有分綠、黃豆芽。綠豆芽由綠豆發芽，黃豆芽由黃豆發芽。兩者都性涼，能消暑解渴，清熱解毒，利水消腫的功效。尤其適合現在悶熱天氣或中暑是的煩躁、無胃口時服用。
注意：脾胃虛寒容易腹瀉者都不宜多食。
分享一道建議小菜：
綠豆芽 300g
鹽小許
蒜蓉1/2茶匙
麻油 2湯匙
糖小許
生抽小許
做法：
1.材料洗淨備用，準備一大碗冷飲用水。
2.鍋子內加水加1茶匙鹽，水滾後加入芽菜，以中火煮5分鐘至綠豆軟身。取出，泡進冷飲用水後瀝乾水。
3.芽菜放大碗內，拌入適量鹽，等5分鐘讓其出水、入味。瀝乾水後加入蒜蓉、麻油調味。放進冰箱泡半天或至食用。
Summer Ingredient Recommendation: Bean Sprouts
There are two types of bean sprouts- mung bean sprout and soybean sprout. Mung bean sprout is made from green-capped mung beans and soybean sprouts are made from yellow larger-grained soybean. They are both cold in nature, can dispel summer heat and relieve thirst, clear heat and remove toxins, promote diuresis and relieve bloating. It is especially suitable to have in this hot and stuffy weather, particularly for those suffering from heat stroke and accompanying symptoms such as irritability and lack of appetite.
Sharing a suggested recipe here:
Mung bean sprouts 300g
Salt to taste
Garlic ½ teaspoons
Sesame oil 2 tablespoons
Sugar to taste
Light soy sauce to taste
Preparation
1. Rinse all ingredients and prepare a large bowl of cold drinking water.
2. Add 1 teaspoon of salt into a pot with water, cook until boiling and add in bean sprouts. Cook on medium heat for another 5 minutes until the green-cap softens. Remove and soak in prepared cold drinking water, then drain water thoroughly.
3. Put bean sprouts into a large bowl and mix in appropriate amount of salt, then wait 5 minutes for water to release and for salty taste to enter. Drain the water again, then add in garlic and sesame oil for seasoning. Cool in refrigerator for half a day or until meal time.
