Monday, January 20, 2014
【味全TV】義式番茄蔬菜湯+什錦豆漿鍋Mixed Vegie soup
喝一碗湯，可以帶來溫暖，也兼顧美味和養生！ 但是湯中的油脂以及各種調味料，很容易讓您攝取過多的熱量和鹽份，要如何盡情享受湯品的滋味呢？可以試試蔬菜湯和豆漿什錦鍋。
Tuesday, May 14, 2013
High Protein Diet | Is it Safe?
How High Protein Diets Work
First of all, are they safe? Yes high protein diets are safe for most people, when I say most people, I mean people without severe kidney disease or impairment.
Old research used to advise against a high protein diet because it could put strain on the kidneys and liver. However, research from the Mayo Clinic suggests it’s possible to remain on a higher protein lower carb diet to promote fat burning and weight loss.
High protein low carb diets will help, but balance is key. Balance out your daily intake of protein. Rather than chugging down a huge protein shake in the morning, or before bed, combine it with some healthy carbohydrates.
A high protein diet does not have to be complex, expensive or problematic. In fact, research suggests diabetics, people with heart disease and cancer benefit from eating high protein diets balanced with healthy carbohydrates from fruits and vegetables.
Again, I am a believer in moderation. Chicken, and Fish are prime examples. I love cooking with chicken because it’s so lean, and versatile. Tuna, Cod, Halibut and Sole are excellent examples of fish. Buying tuna that is Dolphin Friendly will ensure you are buying Tuna certified by the WHO to be either free of mercury, or very very low in mercury and safe for regular consumption. Avoid buying off label – no name brands of Tuna and other fish. The popular Atkins Diet is now debunked because his diet plan strained the kidneys, liver, and heart causing the body to go into what’s called Ketosis – and this is extremely unhealthy.
The Paleo Diet and the Fat Loss Factor Diet that I use promote safety and WILL NOT cause harmful effects on the body. Here are some food examples of a High Protein Diet •Tuna •Chicken •Fish •Whey Protein Isolates – without fillers, soy and excessive sugars •Beans •Almonds •Almond Butter •Low Fat Cheeses •Broccoli •Spinach
Old research used to advise against a high protein diet because it could put strain on the kidneys and liver. However, research from the Mayo Clinic suggests it’s possible to remain on a higher protein lower carb diet to promote fat burning and weight loss.
High protein low carb diets will help, but balance is key. Balance out your daily intake of protein. Rather than chugging down a huge protein shake in the morning, or before bed, combine it with some healthy carbohydrates.
A high protein diet does not have to be complex, expensive or problematic. In fact, research suggests diabetics, people with heart disease and cancer benefit from eating high protein diets balanced with healthy carbohydrates from fruits and vegetables.
Again, I am a believer in moderation. Chicken, and Fish are prime examples. I love cooking with chicken because it’s so lean, and versatile. Tuna, Cod, Halibut and Sole are excellent examples of fish. Buying tuna that is Dolphin Friendly will ensure you are buying Tuna certified by the WHO to be either free of mercury, or very very low in mercury and safe for regular consumption. Avoid buying off label – no name brands of Tuna and other fish. The popular Atkins Diet is now debunked because his diet plan strained the kidneys, liver, and heart causing the body to go into what’s called Ketosis – and this is extremely unhealthy.
The Paleo Diet and the Fat Loss Factor Diet that I use promote safety and WILL NOT cause harmful effects on the body. Here are some food examples of a High Protein Diet •Tuna •Chicken •Fish •Whey Protein Isolates – without fillers, soy and excessive sugars •Beans •Almonds •Almond Butter •Low Fat Cheeses •Broccoli •Spinach
Friday, March 15, 2013
Yummy Onion Tasted Noddle
Dry Flour Noddle
Drop the Noddle to boiling water, for 3 minutes until the noddle all float on the surface of water.
Prepare cripsy fried onion and fried onion oil
Mix the above with Soya Sos (salty), if you like sweet flavor, then add a bit thicken Soya Sos.
Stir the noodle
Ready the yummy onion tasted noddle!
Eat with broccoli, usually is my flavor.Easy to prepare, and good taste to eat! Just like our life, take it easy, live with simple but fruitful!
Saturday, October 27, 2012
Friday, January 13, 2012
How To Make Sushi Rice
Step 1: Rinse rice
Place the rice in a mesh strainer and rinse it under cold running water. Pick out any debris you might find in the rice, such as weird little pebbles or odd-looking grains of rice.
Step 2: Soak rice
Place the rinsed rice in your 2-quart pot and fill the pot with water until it's about one inch above the rice. Let this soak for 30 minutes.
Step 3: Rinse rice again
Place the soaked rice back in the strainer and rinse it again under cold running water until the water runs clear.
Step 4: Boil rice
Place the rinsed, drained rice back in the saucepan and add 2 1/4 cups of cold water. Cover the pot, place it over high heat, and bring it to a boil.
Step 5: Turn down heat
Once at a boil—you'll see steam and bubbles escaping from under the lid—turn the heat down to the lowest possible setting.
Step 6: Let rice simmer
Let the rice simmer for 20 minutes. Set a timer and don't lift the lid to check on the rice until it goes off.
Tip: If there's still water in the pot after 20 minutes, put the lid back on and let the rice cook a few more minutes until all the water is absorbed.
Step 7: Boil mixture
While the rice is cooking, place the rice vinegar, salt, and sugar in the smaller, 1-quart pot and bring it to a boil on medium high heat, stirring regularly until the salt and sugar dissolve. Add the konbu to the vinegar mixture and turn off the heat. Set the pot aside to cool.
Step 8: Let rice sit
Once the rice has absorbed all the water, turn off the heat and let it sit for 15 minutes with the lid still on.
Step 9: Spread out rice
Dump the rice into a large non-metal bowl and spread it out with a wooden spoon so it will cool down faster.
Tip: Don't scrape the bottom of the pot—any dried, crusty bits of rice will add a funny flavor and texture to your sushi.
Step 10: Pour mixture
Remove the konbu from the cooled vinegar and slowly pour the mixture over a spoon into the cooked rice, gently stirring and tossing to combine and cool it.That's it; you've just saved yourself years of practice!
Place the rice in a mesh strainer and rinse it under cold running water. Pick out any debris you might find in the rice, such as weird little pebbles or odd-looking grains of rice.
Step 2: Soak rice
Place the rinsed rice in your 2-quart pot and fill the pot with water until it's about one inch above the rice. Let this soak for 30 minutes.
Step 3: Rinse rice again
Place the soaked rice back in the strainer and rinse it again under cold running water until the water runs clear.
Step 4: Boil rice
Place the rinsed, drained rice back in the saucepan and add 2 1/4 cups of cold water. Cover the pot, place it over high heat, and bring it to a boil.
Step 5: Turn down heat
Once at a boil—you'll see steam and bubbles escaping from under the lid—turn the heat down to the lowest possible setting.
Step 6: Let rice simmer
Let the rice simmer for 20 minutes. Set a timer and don't lift the lid to check on the rice until it goes off.
Tip: If there's still water in the pot after 20 minutes, put the lid back on and let the rice cook a few more minutes until all the water is absorbed.
Step 7: Boil mixture
While the rice is cooking, place the rice vinegar, salt, and sugar in the smaller, 1-quart pot and bring it to a boil on medium high heat, stirring regularly until the salt and sugar dissolve. Add the konbu to the vinegar mixture and turn off the heat. Set the pot aside to cool.
Step 8: Let rice sit
Once the rice has absorbed all the water, turn off the heat and let it sit for 15 minutes with the lid still on.
Step 9: Spread out rice
Dump the rice into a large non-metal bowl and spread it out with a wooden spoon so it will cool down faster.
Tip: Don't scrape the bottom of the pot—any dried, crusty bits of rice will add a funny flavor and texture to your sushi.
Step 10: Pour mixture
Remove the konbu from the cooled vinegar and slowly pour the mixture over a spoon into the cooked rice, gently stirring and tossing to combine and cool it.That's it; you've just saved yourself years of practice!
Sunday, June 5, 2011
HOW TO MAKE ONION RINGS
Instructions
Things You'll Need
4 large yellow onions
2 tsp. salt
6 egg whites
6 c. vegetable oils
4 c. flour
2 tsp. of cayenne - optional
2 tsp. peppers
deep-frying pans
deep-frying thermometers
waxed paper
Waxed Paper
Deep-frying Pans
Deep-frying Thermometers
Suggest Edits
1. Heat oil to 375 degrees in a large kettle. Measure the temperature with a deep-frying thermometer.
2. Separate egg whites from yolks and pour whites into a saucer.
3. Sift flour, salt and pepper in a bowl.
4. Pour flour mixture onto a piece of wax paper.
5. Cut the ends off the onions and slice them into thick rings - from 1/2 to 1 inch wide.
6. Dip onion rings into egg whites.
7. Place the onion rings on the wax paper and cover them with flour. Knock off excess.
8. When you've got five or so rings coated, carefully place onion rings in hot oil. Don't crowd the pan, or the temperature will drop and the rings will get greasy.
9. Cook until brown, approximately 2 minutes.
10. Use a slotted spoon to remove rings from oil.
11. Place onion rings on paper towels to drain.
12. Keep rings warm in a low (250 degree F) oven or serve immediately while you make the next batch.
Tuesday, May 17, 2011
How to make sushi rice - the full recipe.
Preparing the sushi rice might look complicated and pedantic at first, but as you go along with it you might notice that it's just like making ordinary rice, only with rice vinegar added to it, and a bit of Japanese methodology.
I've de-complicated the requirements into five simple steps:
1.Choosing right
Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket.
2.Measuring and preparing the rice
First you got to clear the rice from all sorts of impurities just lying there waiting for you to cook them in your sushi rice. But you wouldn't do that, right? Right. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.
3.Cooking the rice
The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level. If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
4.Taking out the rice
You think I'm kidding right? Well I'm not. There are a few important issues to keep in mind while taking the rice out of the pot. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage it severely.
Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned, it won't taste so good.
5.Seasoning the rice
In order for the rice to taste like sushi rice should (and not like an ordinary rice), you need to add rice vinegar to it right after you take it out of the pot.
How is this done?
1.For 3 cups of rice, use ½ cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt.
2.Mix together in small pot, on medium heat until all solids are mixed in.
3.Pour mixture on rice and stir well.
4.Let rice cool down for a few minutes until it is within the room temperature.
I've de-complicated the requirements into five simple steps:
1.Choosing right
Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket.
2.Measuring and preparing the rice
First you got to clear the rice from all sorts of impurities just lying there waiting for you to cook them in your sushi rice. But you wouldn't do that, right? Right. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.
3.Cooking the rice
The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level. If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
4.Taking out the rice
You think I'm kidding right? Well I'm not. There are a few important issues to keep in mind while taking the rice out of the pot. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage it severely.
Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned, it won't taste so good.
5.Seasoning the rice
In order for the rice to taste like sushi rice should (and not like an ordinary rice), you need to add rice vinegar to it right after you take it out of the pot.
How is this done?
1.For 3 cups of rice, use ½ cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt.
2.Mix together in small pot, on medium heat until all solids are mixed in.
3.Pour mixture on rice and stir well.
4.Let rice cool down for a few minutes until it is within the room temperature.
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