March 7, 2020

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【輕鬆煮】召集吃麵會叫「多蔥」的朋友

#十分鐘做好的手工醬料
#用來點白切雞一流啊
#星期六放輕身心

自製百搭蔥油醬
俗語有云：「正月蔥，二月韭」，春天是青蔥最美味的季節，而從中醫角度來看，春天多吃有辛甘發散功效的蔥，有利於升發及保護陽氣。蔥不曾是餐桌上的主角，卻又是入廚中不可或缺的配搭食材。常入廚的話就會發現，新鮮的蔥不好保存，放兩天就發黃變壞，不妨用來做一瓶蔥油醬，簡單易做，食法亦百搭多變，用來做菜、拌麵或做沾醬都同樣美味。

百搭蔥油醬
材料：青蔥300克、薑40克、食用油150毫升、鹽1茶匙、胡椒粉1茶匙、已消毒的玻璃瓶
做法：
1. 青蔥洗淨瀝乾後切粒，薑洗淨去皮磨成薑蓉。
2. 鑊中加入食用油燒熱，加入薑蓉炒香，熄火。
3. 倒入蔥粒、鹽及胡椒粉，利用餘溫炒勻。
4. 將青蔥醬倒入玻璃瓶，涼冷卻後放入雪櫃冷藏即可。

蔥 — 性溫，有發汗解表、健胃殺菌、通陽氣散陰寒的作用，能紓緩初起的風寒感冒、鼻敏感、頭痛、胃寒等症狀。體質偏熱、陰虛火旺人士不宜多吃。

Homemade spring onion sauce 
Spring onion is most delicious during spring. From Chinese medicine perspective, spring onions are spicy and sweet and has the effects of dispeling, good for promoting and protecting yang qi. The spring onion is not a main dish but it is a must-have ingredient for many dishes. If you cook often, you will find that fresh spring onion is not easy to keep. It will turn yellow in two days. Let’s make a jar of spring onion oil, which is easy to make. Add it to dishes, noodles or use as a dipping sauce is quite delicious.

Spring onion sauce
Ingredients: 300g spring onion, 40g ginger, 150ml oil, 1 tablespoon of salt, 1 tablespoon of pepper, sanitized glass bottle
Preparation:
1. Rinse spring onion and chop them up. Rinse and peel the ginger and mash.
2. Add in oil to wok and heat. Add in ginger and stir fry. Turn off the heat.
3. Add in spring onion, salt and pepper. Stir fry with remaining heat.
4. Add spring onion oil into a glass bottle. After cooling, put it in the refrigerator to refrigerate.

#男 #女 #我畏冷 #感冒 #頭痛