【改變人生】一切從調理體質開始
⭐身體是水腫不是肥
⭐排走濕氣瘦一圈
#星期三CheckCheckMail
祛濕改掉樹懶性格
阿懵:「我一向吃不多但體型肥胖,容易水腫,經常覺得疲倦無力,連性格都懶懶行,朋友都笑我似樹懶,最近我想打破宿命,找份好工甚至尋找另一半,應該從減肥做起嗎?」
CheckCheckCin:從中醫角度來看,體型肥胖、食慾不佳、水腫、容易疲倦都是痰濕體質的常見症狀,體內聚積太多濕氣未能排出,身體猶如被濕毛巾裹着一樣,就算睡足6-8小時仍疲倦不堪,當然會像樹懶一樣懶得動。立心減肥是一個好開始,不過首要著重祛濕,排走多餘濕氣能令減肥過程事半功倍,宜戒掉生冷食物及飲品;適量進食粗糧如米飯、番薯、薯仔、白扁豆、薏米、淮山等健脾食材,以及有祛濕功效的冬瓜、粟米鬚等;多做運動排汗;沒法微調飲食習慣,也要每天喝一杯米水,強化脾胃,驅走濕氣。改善體質可以改變性格,性格可以改變命運,加油!
黨參茯苓扁豆衣茶
功效:益氣健脾、利水祛濕。
材料:黨參9克、茯苓6克、扁豆衣9克
做法:材料剪碎洗淨放保溫瓶,以熱開水沖洗一遍,注入熱開水焗約15分鐘即可。此茶可反覆沖泡至味淡,建議一星期連續飲用3-4天,連續兩星期為一個療程。
✔️CheckCheckCin 美茶推介:水腫腫
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Dispel dampness to improve sloth-like personality
“I’m quite plump even when though I’m not a big eater. Edema is a constant struggle for my body, and I feel lethargic all the time. My friends even make fun of me by calling me a sloth. I want to turn my life around. I want to get a better job and find myself a partner. Should I start by losing weight?”
CheckCheckCin: From the perspective of Chinese Medicine, symptoms like plump, appetite loss, edema, and fatigue reflect the phlegm-dampness body constitution. Having dampness accumulated in the body is like having a wet towel wrapped around the body, so even after 6-8 hours of sleep, you will still feel exhausted and move like a sloth.
Losing weight is a good start, but you should primarily dispel dampness from the body first. Once you are able to get rid of the excess dampness, you should be able to shed some pounds more effectively.
Avoid consuming raw and cold foods and beverages. Instead, eat coarse grains such as rice, sweet potatoes, potatoes, white hyacinth bean, coix seed, and Chinese yam, as they could strengthen the spleen. Also, you can eat winter gourd and corn silk as they are effective in getting rid of dampness.
Do exercise and sweat regularly. If you cannot adjust your diet, drink a cup of rice water a day to strengthen the stomach and spleen and to dispel dampness from the body. Improving the body constitution can also change our personality, and with a positive change on our personality, we can change our destiny. Good luck!
Codonopsis root and poria tea with hyacinth bean coat
Effects: strengthens the qi and spleen, induces diuresis to reduce swelling.
Ingredients: 9g Codonopsis root, 6g poria, 9g hyacinth bean coat
Preparation: Cut up the ingredients and place them into thermos, rinse once with hot water, and add in hot water and steep for 15 minutes. This tea can be re-brewed until its flavor weakens. For best results, drink consecutively for 3-4 days. Two weeks for a treatment.
✔CheckCheckCin Recommendation: Edema
Ingredients: Chinese yam , hyacinth bean coat, poria, dried citrus peel
Effects: Strengthens the spleen and dispels dampness. Relieves bloatedness, lower-body bloating and eyelid swelling.
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#男 #女 #我胖了 #痰濕 #減肥 #水腫 #肥胖 #疲勞
同時也有277部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり! 外は香ばしく焼き上げてカリカリ食感が楽しめます♪ ぜひ作って見てくださいね! 牛肉とブロッコリーの焼きおにぎり 12個分 材料: 白ごはん 4合分 ■ソース しょうゆ 120ml はちみつ 85g しょうが(みじん切り) 小...
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【一秒即著】身邊總有一個燥底朋友
⭐祛躁要從減少熬夜開始
⭐避免溫補食物以免火上加油
#星期二提升正能量
一秒躁底宜疏肝清熱
經常煩躁不安、急躁易怒、心浮氣躁,少少事情就可以「一秒躁底」,情緒就像跑車由零加速至100km/h的速度一樣,究竟這些人是否天生情緒管理特別差?未必!中醫理論認為煩躁與熱有關,肝膽火旺會引致口苦口渴、舌紅、小便黃、脅痛頭痛、晚睡多夢、煩躁易怒等症狀,經常熬夜、壓力大、飲食不節、嗜食辛辣、常喝酒、重口味食物都是常見成因。
想改善火爆情緒宜清熱疏肝,從避免進食辛辣、溫補、重口味食物開始,適量飲用涼茶,如雞骨草、菊花茶等等,清熱祛濕,也可進食屬性偏涼的食材如火龍果、冬瓜、綠豆、霸王花等,另外還要找適合自己的宣洩渠道,適度減壓。
雞骨草素馨花茶
功效:疏肝清熱,紓緩煩躁心情、容易眼火爆情緒等症狀。
材料:雞骨草9克、素馨花3克、綠茶包1個
做法:材料洗淨放保溫瓶,以熱開水沖洗一遍,注入熱開水焗約5-10分鐘即可。此茶可反覆沖泡至味淡,建議一星期連續飲用2-3天,連續兩星期為一個療程。
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Soothe the liver and clear heat to ease irritability
Some people are quick-tempered and always feel frustrated and get annoyed, and their emotions change quickly like a roller-coaster ride, but does that mean they have anger management issues? Not necessarily!
Chinese Medicine theories believe this is related to heat in the body. Heat accumulated in the liver and gallbladder can cause bitterness and dryness in the mouth. Other symptoms include red tongue, yellow urine, abdominal pain and headache, insomnia and excessive dreaming, and irritability. The common causes are sleeping late, stress, unhealthy diet, and regular consumption of alcohol and hot, spicy, and heavily flavored foods.
To improve this condition, we need to clear the heat and soothe the liver. Avoid eating hot, spicy, heavily flavored foods and ingredients that are warm in nature. Consume an appropriate amount of herbal tea made with ingredients such as Chinese prayer bead grass and chrysanthemum, as they can clear heat and eliminate dampness from the body.
We can also consume ingredients that are cool in nature such as dragon fruit, winter gourd, mung bean, and night blooming cereus. At the same time, we can find other healthier alternatives to vent out frustration and relieve stress.
Chinese prayer bead grass and jasminum tea
Effects: Soothes the liver and clears heat. Relieves emotional symptoms such as irritability.
Ingredients: 9g Chinese prayer bead grass, 3g jasminum, 1 green tea bag
Preparation: Place all ingredients into thermos, rinse once with hot water, and add in hot water and steep for 5-10 minutes. This tea can be re-brewed until its flavor weakens. For best results, drink consecutively for 2-3 days. Two weeks for a treatment.
✔️CheckCheckCin Paper Pack Drink Recommendation: Dragon fruit rose tea
Ingredients: water, dragon fruit juice, rock sugar, honey, rose, lemon juice concentrate, oolong tea
Effects: Loosens bowel to relieve constipation, relieves stress, aids digestion and burns fat. Suitable for those with difficult passing stool, stress, frequent sighing and dull complexion.
Note: Not suitable for menstruating women, but can have this tea before period. Not suitable for pregnant women.
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#男 #女 #我煩躁 #濕熱 #頭痛 #壓力大 #花茶 #清熱
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【 GIVEAWAY 】2 x Ayam Brand Products worth RM50
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#kellyskitchen #pastarecipe #icook #sunshinekellygiveaway
two more minutes 在 Tasty Japan Youtube 的最讚貼文
甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり!
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね!
牛肉とブロッコリーの焼きおにぎり
12個分
材料:
白ごはん 4合分
■ソース
しょうゆ 120ml
はちみつ 85g
しょうが(みじん切り) 小さじ1/2
にんにく(みじん切り) 1片分
■具
サラダ油 大さじ1+大さじ2
牛もも肉(角切りステーキ) 225g
塩 小さじ1/2
コショウ 小さじ1/2
玉ねぎ(みじん切り) 小1/2個
ブロッコリー(粗みじん切り) 150g
コーンスターチ 大さじ1
水 大さじ1
白ごま 大さじ1/2
しょうゆ 120ml
青ねぎ(小口切り) 盛り付け用
作り方:
1. 白ごはんを4合炊く。
2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。
3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウ を加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。
4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。
5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。
6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。
7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。
8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。
9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。
10. 刷毛でしょうゆを全面に塗り、さらに焼く。
11. 青ねぎを振りかけたら、完成!
===
Beef and Broccoli Rice Balls
for 12 servings
Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish
Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.
2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.
3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.
4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.
5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.
6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.
7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.
8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.
9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.
10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.
11. Sprinkle the rice triangles with scallions, then serve.
12. Enjoy!
#TastyJapan
#レシピ
MUSIC
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two more minutes 在 糖餃子Sweet Dumpling Youtube 的最佳解答
Hello friends! Today we're going to share with you how to make the crispy and golden Belgian fries and the most classic sauce andalouse.
Frites are the most famous and popular snack in the world, but are far more than just a snack in Belgium, it’s a national Belgian symbol. Even Though people called it “French fries”. But believe it or not, these golden brown and crispy fries might be a Belgian creation.
In this video, we are going to tell you the secret to making the perfect Belgian fries. There is no fancy skill to make these crispy fries, the only tip is double-fried. So easy, right? By the way, once the fries are ready to golden perfection, don’t forget to try the most classic sauce with it. We strongly recommend sauce andalouse, which is a mix of peppers, mayonnaise, tomato paste, also the most famous topping with fries in Belgium. Let’s get started.
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How to make Belgian Fries and Sauce Andalouse
📍 Ingredients
☞ For fries
large potato 1, about 260~280g
salt 1g
sunflower oil or any deep-frying oil
☞ For Sauce andalouse
mayonnaise 125g
salt 0.8g (about ⅛ tbs)
tomato paste 14g (about 1 tbs)
onion 9g (about 1tbs)
red pepper 9g (about 1tbs)
green pepper 9g (about 1tbs)
fresh lemon juice 4g (about ½ tbs)
📍 Instructions
☞ For Sauce Andalouse
1. Chop red pepper, green pepper and onion finely.
2. In a medium bowl with mayonnaise, add the tomato paste, black pepper, salt, chili powder, finely chopped onion, red pepper, green pepper and lemon juice, then mix all the ingredients together. Cover with plastic wrap and place in the fridge for at least one hour.
☞ For fries
3. Brush and rinse potatoes under cool water, then peel the skin and dry it in a clean dish towel.
4. Cut the potatoes into discs in 1cm thickness, then cut the discs into fries into 1cm squares.
5. Wash them in cold water two or three times until the water just becomes clear.
6. Dry them with a towel or kitchen paper until they are completely dry.
7. Pour the oil in a deep fryer and when the temperature reaches 150°C, fry the potatoes for 3 minutes.
8. Take the fries out of the fryer and transfer them into a baking tray which is lined with kitchen paper. Let the kitchen paper absorb the excess oil. Let the fries cool down for about 20 minutes.
9. Reheat the fryer to reach 190°C, and fry the fries for 2-3 minutes or until they are crispy and golden.
10. Take them out of the oil. Sprinkle it with salt. Serve with Sauce Andalouse.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:34 Ingredients
01:27 How to make sauce andalouse
03:29 prepare potatoes
06:10 first fry
08:40 final fry
-----------------------------------------------------------------------
#BelgianFrites
#FrenchFries
#SauceAndalouse
two more minutes 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文
濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています
市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ~
【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄 2個
・グラニュー糖(卵黄用) 15g
・卵白 2個
・グラニュー糖(卵白用) 30g
・薄力粉 50g
・粉糖 適量
ザバイオーネ
・卵黄 2個
・グラニュー糖 25g
・マルサラ酒(甘口) 40g
(ラム酒やアマレットなど他の洋酒でもOK)
ザバイオーネ・クリーム
・マスカルポーネチーズ 200g
・グラニュー糖 50g
・ホワイトチョコ(お好み) 20g
・ザバイオーネ 全量
・マルサラ酒 お好みの量
・生クリーム 150g
エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖 お好みの量
・マルサラ酒 お好みの量
仕上げ
・ココアパウダーやコーヒーパウダー 適量
【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく
【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2. 別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3. ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4. 卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5. ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6. あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7. オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8. 180℃に予熱したオーブンで20~25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10. 鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11. 温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13. 溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14. 生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17. ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18. 冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり
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[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed
Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)
Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g
espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like
Finish
・Appropriate amount of cocoa powder or coffee powder
[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.
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