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【開胃小吃】酸木瓜你試過未？
⭐夏天光顧忍不住吃掉半瓶
⭐原來自家醃製也不難
#星期六放輕身心
自家醃酸青木瓜
夏天熱得要命，而從中醫角度來看，夏天宜適量食用酸味食物，因為酸性收斂，可預防流汗過多而耗氣傷陰，吃酸味食物時口水分泌增加，又能達生津止渴、健胃消食的功效。今個周末不如就試試自己醃漬酸木瓜，這個食譜以一比一的比例，將水、糖、白醋加在一起，再放冰箱醃製一晚就可以了！注意胃酸過多、脾胃虛弱人士不宜多吃喔。
醃酸青木瓜
材料：青木瓜1個、白米醋2杯、砂糖2杯 、水2杯
做法：
1. 青木瓜去皮去籽，切成方糖般大小的方粒。
2. 材料加入鹽搓勻並放置約30分鐘讓材料出水，把水倒掉後洗淨，擠乾水份。
3. 白米醋加入水及砂糖，以文火煮至糖溶化，熄火放涼備用。
4. 將青木瓜放入已消毒的玻璃瓶中，倒入糖醋，確保醋蓋過所有材料，密封蓋子醃漬一晚即可食用，醃漬時間越長越入味。
注意：宜於一星期內食用。
留言或按讚👍🏻支持一下我們吧！❤️ 歡迎 Follow 我們獲得更多養生資訊。
Homemade pickled green papaya
The weather can be unbearably hot in the summer. From Traditional Chinese Medicine perspective, sour food is good to be eaten in summer because acid exhibits constringent properties and thus, making sour food effective in preventing depletion of qi energy and damage of yin energy from excessive sweating. Furthermore, when eating sour food, not only would the increased saliva production help to quench thirst, it also helps with strengthening the stomach and promoting food digestion.
Over this weekend, why not try to make your own pickled green papaya?
This recipe follows a one-to-one ratio for water, sugar and white vinegar. Mix all three ingredients and the papaya together, leave them in the fridge to marinate overnight and voila, they’re done!
However, people with increased gastric acid secretion, or weak spleen and stomach function should limit themselves from eating too much of the dish.
Pickled green papaya
Ingredients: 1 green papaya, 2 cups of rice vinegar, 2 cups of white sugar, 2 cups of water
Preparation:
1. Peel and core papaya and cut into cubes
2. Add salt to papaya and rest for 30 minutes until water comes out, rinse and drain.
3. Mix rice vinegar with water and white sugar, cook on medium heat till sugar melted, turn off the heat to cool down.
4. Put the papaya into sterilized glass gar, pour with the sugar vinegar to cover the papaya. Seal the jar to marinate overnight to serve. More flavorful of longer marinated time.
Note: Best to consume within a week.
Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.
#男 #女
Me every morning- trying all types of bottles for Emma (she’s rejecting all bottles fml), making breakfast, with a side of crying Emma hahaha. CrZy morning aside, we need to talk about how much I love my hot water filter.
I honestly loveeee this Bacfree filter because of its multiple temp setting! There is a milk bottle button (too cute) that dispense the perfect temp for your babies without having to manually mix hot water and room temp water to make sure the milk is not too hot or too cold! And it’s sterilized. YAS.
Best this is once I plug them on, I don’t have to wait even for one second- instant hot waturrrr!
Use my code DEE15OFF to get them in Bacfree now! x #worthit #honestlyinlove
Korean Pickled Onion
Ingredients:
Onion ---------------------------------- 3 Pcs
Korean Green peppers ------- 3 Pcs
Licorice Root --------------------- 3 slices
Red Date/Jujube --------------- 2 Pcs
Leek ---------------------------------- 1 Stalk
Dried Red Pepper -------------- 1 Pcs
Korean Soy Sauce ------------- 1 Cup
White Vinegar ------------------- 1 Cup
Sugar -------------------------------- 1 Cup
Water ------------------------------- 1 Cup
Plum Syrup ---------------------- 1 Tbsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房！Bon Appétit @Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Put the cut onion, Korean green pepper into a sterilized jar.
2. Prepare a sauce pan, put the Korean soy sauce, white vinegar, sugar, water, plum syrup, licorice root, red date, leek, dried red pepper in it.
3. Cook on medium low heat for 8 - 10 minutes.
4. Pour the sauce into the onion jar.
5. Close the lid and put in under room temperature for one day. Then we can store it in the fridge.
Enjoy
韓式醬漬洋蔥
材料：-
洋蔥(切塊) - 3個
青陽辣椒(切細) - 3隻
甘草 - 3片
紅棗 - 2粒
大蔥 - 1棵
乾紅辣椒 - 1隻
韓式醬油 - 1杯
白醋 - 1杯
糖 - 1杯
水 - 1杯
梅子液 - 1湯匙
1. 將洋蔥塊、青陽辣椒放入已消毒之玻璃瓶內備用。
2. 鍋內加入韓式醬油、白醋、糖、水、梅子液、甘草、紅棗、大蔥、乾紅辣椒，燒開後，中小火煮8-10分鐘；然後注入玻璃瓶內，放於室溫一天，然後置於冰箱內儲存便可。醬漬洋蔥雪凍後即可享用。
小貼士：-
1. 醬油、水、白醋和糖，為最基本的醬漬材料。如果想有更具風味的醬漬汁底，可隨個人喜好加入紅棗、甘草、大蔥、梅子液、乾辣椒等材料，使味道更豐富。
2. 保存期約1個月多。餘下之醬漬汁可重新添加適當之醬油、水、糖和白醋，煮滾後，便可從新醬漬其他食材。
Hello everyone, today we're going to show you how to make 2 types of Japanese pickled ginger: Gari (ガリ/新生姜の甘酢漬け) and red pickled ginger (紅しょうが).
Gari and red pickled ginger are two types of tsukemono. Gari is marinated by sugar and vinegar, so it tastes sweet and sour, and is often served with sushi and sashimi, so it's called sushi ginger, too. Red pickled ginger is julienned young ginger pickled in red plum vinegar, so the red color is from the vinegar. Red pickled ginger is often served with donburi such as gyūdon and katsudon. They both are most common pickles can be found in Japan.
As we know, ginger is very useful in improving stomach performance and digestion. It’s why most Asian people prefer ginger in the fresh form. It increase the flavor of their dishes. Sushi ginger and red ginger are so easy to make, you can make it a little as you need to stay in the refrigerator in summer times. Hope you like this video. Enjoy. :-)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/a7kcKpBmUjY
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Sushi Ginger And Red Pickled Ginger Recipes
✎ Ingredients
☞ Sushi Ginger / Gari (ガリ/新生姜の甘酢漬け)
fresh young ginger root 150g
rice vinegar 120ml
granulated sugar 60g
salt 2g
☞ Pickled Red Ginger (紅しょうが)
fresh young ginger root 150g
plum vinegar 60ml
salt 5g
✎ Instructions
☞ Sushi Ginger / Gari (ガリ)
1. Wash the root of gingers, then use a spoon to gently scrape away the brown spots.
2. Cut along the lines of the pattern, slice the ginger thinly.
3. Pour water in a small saucepan over medium high heat and bring to a boil, when it's boiling, add ginger slices into the pan, while boiling again, keep cooking for 1~2 minutes.
4. Drain the ginger slices over a sieve and let cool for 10 minutes.
5. In a small pot, add rice vinegar and sugar and salt over medium heat, stirring to dissolve the sugar and salt. Remove from heat, ,let cool.
6. Squeeze the water out of ginger with your clean hands, then put them in a clean jar.
7. Add rice vinegar mixture into the jar, close the lid and place in refrigerator overnight.
☞ Pickled Red Ginger (紅しょうが)
1. You can wash the ginger whatever the way easy for you, then use a spoon to scrape the ginger skin off.
2. Cut ginger as a slice, and then cut into into 0.3cm width julienne.
3. Add salt and mix well to get covered all over. Now rest for 30 minutes.
4. Squeeze the water out of ginger with your clean hands, then put them in a clean sterilized jar, and put ginger julienne into it.
5. Pour 60ml plum vinegar, this red color came from red plum, so it's naturally color. Close the lid and place in refrigerator overnight.
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#JapaneseFood
#SushiGinger
#easyRecipes
Hello everyone, today we're going to show you how to make a beautiful pink-red jam with the wonderful fragrance of litchi, raspberry and rose, it’s inspired by classic french jam *Confiture Ispahan*, which was created by Pierre Hermé and Christine Ferber.
This recipe is step by step guide to make a homemade preserve. It's easy and so delicious. Mix with 3 fruits to create a fantasy flavor to become a longtime favorite. Even a jam-making novice can make it easily.
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/uCul6dl7amI
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Confiture Ispahan Recipe
☞ This recipe can make 3 jars (150ml, each)
✎ Ingredients
raspberries 300g, fresh or frozen
litchi 200g, pitted and skinned
granulated sugar 350g
lemon juice 20g
rose water 25ml
✎ Instructions
1. Rinse and rub the litchis under a running tap, and soak them for 3~5 minutes. Then wash again, drain and pat them dry with a tea towel or paper towel.
2. Remove the skins and pits of litchis, and cut into 3-4 pieces.
3. Leave the frozen raspberries to finish defrosting at room temperature for 20 minutes.
4. Add raspberries into a food processor, pulse until mixture become smooth. Place a fine mesh strainer over a saucepan, pour the pureed raspberries into the sieve, mash and press with a spoon to remove the seeds. But if you don’t mind the seeds, you can ignore this step.
5. Add litchis, lemon juice and sugar to the saucepan, mix well and then heat to a simmer over medium heat, turn off the heat.
6. Pour the fruit mixture into a large bowl. Cover with a parchment and plastic wrap, let cool and then place in the refrigerator overnight.
7. The next day, to sterilize jam jars at first. Pour the mixture puree into a saucepan. Stir gently over a medium high heat, bring to a boil, and boil for more 10 minutes. stir frequently and skim skim the foam.
8. After 10 minutes, add rose water to the jam, and bring to a boil again.
9. Remove from heat and ladle hot jams into sterilized jars. Place lids and seal. Turning the jars upside down. Let cool and place in the refrigerator.
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