2008-12-11 16:53
Jill
坐月子料理素食3道
<div style="text-align: center; color: RoyalBlue;"><font style="color: DarkGreen;" size="4"><span class="news_text1"><span class="news_secondary1"><span style="font-weight: bold;">坐月子料理素食3道</span></span></span></font><font size="4"><br><br><span class="news_text1">
<span class="news_secondary1">李麗寅<br><br></span></span><br></font>
<div style="text-align: left;"><font size="4"><span class="news_text1"><span class="news_secondary1">善用天然食材 熬湯添香</span>
</span><br></font></div><font size="4"><span class="news_text1"></span><br></font><div style="text-align: left;"><font size="4"><span class="news_text1">
「很多人都以為吃素的人很難坐月子,其實是大錯特錯!」出過幾本素食食譜的李麗寅茹素20多年,對於吃素自有一套獨特的見解。「年輕時我也是美食的愛好者,因緣際會學佛後,讓我痛下決心改吃素。吃素後,除了我的身體變得很乾淨外,身心也起了很大的變化。」</span><br><span class="news_text1">前陣子素食材料出現許多問題,讓她十分痛心,於是興起推動健康素食的決心。「飲食中多食用一些天然的食材,比如:有機的蔬菜、用泉水做的豆腐,或利用筍的清甜熬出高湯,利用麻油、中藥材來增加香氣。」
</span><br></font></div><font size="4"><span class="news_text1"><span class="news_secondary1"><span style="font-weight: bold;"></span></span></span></font></div><font style="color: RoyalBlue;" size="4"><span class="news_text1"><span class="news_secondary1"><span style="font-weight: bold;"><br>1 麻油玉翅鍋</span><br>[attach]38[/attach]</span> <br><br>
<span style="font-weight: bold;">材料</span> :綠竹筍2顆、鮮味雞1條(切條炸過)、杏包菇1把、米酒1大匙<br><span style="font-weight: bold;">準備</span> :老薑和麻油鮮爆香。<br><span style="font-weight: bold;">小秘訣</span>: 在筍子的產季,可將玉翅多做些存放於冷凍庫裡,以備不時之需。<br><span style="font-weight: bold;">做法</span><br><span class="news_secondary1">1.切筍</span>
<br>
綠竹筍燙熟後,切片後,整片切成佛手狀。
<br>
<span class="news_secondary1">2.炸翅</span>
<br>
放入熱油中將筍子炸開成一片片魚翅。
<br><span class="news_secondary1">3.煮料</span>
<br>
爆香過的老薑中加入杏鮑菇、鮮味雞,加1大匙米酒燜,再用甕燉半小時。
<br><br><br></span></font><font style="color: RoyalBlue;" size="4"><span class="news_text1"><span class="news_secondary1"><span style="font-weight: bold;">2.藥膳花生蓮子</span><br><br>[attach]39[/attach]</span> <br><br>
<span style="font-weight: bold;">材料</span> 新鮮蓮子4兩、花生4兩、鹽少許<br><span style="font-weight: bold;">藥材</span> 麥冬1兩、甘草1兩、枸杞少許<br></span></font><font style="color: RoyalBlue;" size="4"><span class="news_text1"><span style="font-weight: bold;">小秘訣</span></span></font><font style="color: RoyalBlue;" size="4"><span class="news_text1"> 熱熱吃功效最佳。
</span><br></font><font style="color: RoyalBlue;" size="4"><span class="news_text1"><span style="font-weight: bold;">做法<br></span></span></font>
<font style="color: RoyalBlue;" size="4"><span class="news_text1">
<span class="news_secondary1">1浸泡</span>
<br>
蓮子和花生洗淨,用清水泡軟。<br>
<span class="news_secondary1">2入味</span>
<br>
將藥材放入棉袋內,再以棉線綁緊。<br>
<span class="news_secondary1">3蒸燉</span>
<br>
將蓮子、花生加6碗水放入藥材,蒸約1小時,起鍋時加入少許鹽調味。
<br><br style="font-weight: bold;"><span class="news_secondary1"><span style="font-weight: bold;">枸杞炒麻油麵線<br><br></span>[attach]40[/attach]<br></span> <br>
<span style="font-weight: bold;">材料</span> 麵線1把、枸杞少許、米酒、鹽少許<br><span style="font-weight: bold;">醬汁</span> 老薑麻油汁
</span><br></font><font style="color: RoyalBlue;" size="4"><span class="news_text1"><span style="font-weight: bold;">做法</span></span></font><br><font style="color: RoyalBlue;" size="4"><span class="news_text1">
<span class="news_secondary1">1下麵</span>
<br>
水滾後放麵線,煮2分鐘,待麵熟時撈起。
<br>
<span class="news_secondary1">2爆香</span>
<br>
將老薑麻油回溫再爆香。
<br><span class="news_secondary1">3快炒</span>
<br>
加入麵線,放入枸杞,加點米酒、調味即可。
<br><br></span></font><span style="color: RoyalBlue;" class="news_text1"><span class="news_secondary1"><span style="font-weight: bold;"><span style="color: DarkSlateGray;">廚房小秘訣:</span><br><br style="color: DimGray;"></span><span style="color: DimGray;">老薑麻油 一次大量爆香</span></span> <br style="color: DimGray;"><span style="color: DimGray;">
老薑爆麻油自古就是補氣溫熱的調味,但為了煮一次麻油味,光是爆香煸到讓老薑乾,就要費不少時間。為求方便,先將老薑和麻油一次大量爆香,保存起來,只要不沾到水,不但不會變壞,還會越陳</span></span><br style="color: DimGray;"><font style="color: RoyalBlue;" size="4"><span style="color: DimGray;" class="news_text1"></span><br></font>