【家常湯水】豆奶是大家最熟悉的植物奶
⭐豆奶入饌甜鹹皆宜
⭐注意飲用過量易胃脹
#星期五湯水
自製火鍋豆奶湯
日式火鍋常見有豆乳湯底供應，日文豆乳即豆漿，又稱豆奶，豆乳湯底味道相對清淡，感覺比較健康，一向受追求健美的人士歡迎。從中醫角度來看，黃豆性平，有健脾養胃、利濕及補益的功效，有助紓緩脾虛水腫、無胃口等症狀，而黃豆含有植物性雌激素大豆異黃酮，對皮膚有抗氧化作用。豆奶功效多多，但並非人人適合飲用，因為豆類容易令人脹氣，脾胃虛寒，即平素容易胃脹、泄瀉者，則不宜飲用豆漿。豆奶湯製作簡單，注意要買無糖豆奶，加入喜歡的蔬菜或肉類就可煮成湯，用作打邊爐湯底亦可，記得份量要適可宜止。
食材小貼士：
姬松茸性平，有健腦益腎、扶正補虛的功效。
姬松茸蔬菜豆奶湯
功效：健脾養胃，滑腸通便，有助改善改善消化不良等症狀。
材料：姬松茸30克、洋蔥半個、紅蘿蔔半條、椰菜1/4個、無糖豆奶600毫升、水400毫升
做法：
1. 所有材料洗淨，姬松茸用清水浸15分鐘，浸姬松茸水可以直接加入湯中一起煮；洋蔥切粒；紅蘿蔔去皮切片；椰菜切塊備用。
2. 在深鍋裡加油燒熱，加入洋蔥炒香，加入椰菜及紅蘿蔔，加入姬松茸拌炒一會。
3. 加入水及豆奶，武火煮至水滾，調文火煮約10分鐘至食材軟腍，最後下鹽調味即可。
注意：脾胃虛寒者不宜飲用。
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Homemade soymilk hotpot
Soymilk is a common soup used in nabe, or Japanese hotpot. Since it has a mild taste, health conscious people enjoy drinking it. From the perspective of Chinese Medicine, soybean is mild in nature. It can strengthen the spleen and stomach, dispel dampness from the body, and has nourishing properties. Hence, it is suitable to strengthen a person’s weak spleen, relieve edema, and improve one’s appetite.
Soybean contains isoflavones, which is a type of phytoestrogen that has anti-oxidant properties. Soymilk is good for the body, but it is not suitable for everyone. Beans can cause bloating, hence individuals with a weak and cold spleen and stomach, and those who experience bloating and diarrhea regularly should avoid drinking it.
It is not difficult to make soymilk soup at home. Buy unsweetened soymilk from the store, add in vegetables or meats, and cook them into a pot of soup. You can use the soup for hotpot, and consume it in an appropriate amount.
Tips on ingredient:
Almond mushroom is mild in nature. Helps to strengthen the brain and kidney, strengthen the body and replenish weakness.
Almond mushroom and vegetable soup with soymilk
Effects: Strengthens the spleen and stomach, moisten the intestines and relieve constipation. Helps improve symptoms such as indigestion.
Ingredients: 30g almond mushroom, 1/2 onion, 1/2 carrot, 1/4 cabbage, 600ml unsweetened soymilk, 400ml water
Preparation:
1. Rinse all ingredients thoroughly. Soak almond mushrooms in water for 15 minutes. Soaking water can be directly added to the soup and boiled together. Dice the onion. Slice the peeled carrot. Slice the cabbage into pieces.
2. Heat oil in a deep pot, add onion and sauté until fragrant. Add cabbage and carrot. Add almond mushroom and sauté for a while.
3. Add water and soymilk and cook on high heat until boiling. Simmer for 10 minutes until ingredients are softened. Add salt to taste.
Note: Those with weak and cold spleen and stomach should not have this soup.
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#男 #女 #胃脹
湯底日文 在 [語彙] 火鍋料? - 看板NIHONGO - 批踢踢實業坊 的美食出口停車場
想請教一些火鍋料的日文
有沒有日本人一看或一聽就知道是什麼的通用名詞呢？
我問的這些都有用我想到的翻譯去google圖片搜尋過
或是用wiki去找找看
但是找不到滿意的答案
魚餃、蛋餃、燕餃、蝦餃
這四樣似乎本來就不是日本的火鍋料
所以只能意譯
魚餃 => 我有看過兩家火鍋店的日文版菜單
一家是翻魚餃子，一家是つみれ餃子
我覺得後者似乎比較妥當
蛋餃 => 卵餃子
燕餃 => 豚餃子
蝦餃 => エビ餃子
後兩者我覺得這樣寫容易讓日本人誤會 (變成蝦肉水晶餃之類的東西)
可是如果寫成XXの鍋餃子似乎很拗口，而且還是會誤會
其實問題好像都出在餃子這個用詞上
日式魚豆腐 => 某家菜單是寫豆腐入りさつま揚げ
好像有翻出點味道在，但是感覺又有點奇怪
魚卵卷 => 這個我真的找很久，但是找不到答案
可能是我關鍵字想的方向不對吧
還有一個問題
吃火鍋常常需要加湯
火鍋高湯翻成だし汁的話，容易被誤解嗎?
用湯(ゆ)不行，用スープ又很奇怪
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※ 發信站: 批踢踢實業坊(ptt.cc)
◆ From: 220.133.12.235
結果我在一個詭異的網站看到
鍋物用 魚餃子/エッグ餃子/ツバメ餃子/エビ餃子
這樣的稱呼法...
※ 編輯: apaapa 來自: 220.133.12.235 (12/21 03:53)
... <看更多>