梳打粉煮豆 免脹氣

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p><strong>繼續為大家分享阿育吠陀飲食健康原則的營養早餐:豆!</strong></p>
<p><strong>但不是茄汁豆(裡面是黃豆),而是綠色的豆類,如綠豆(Mung Bean)和小扁豆(Lentils)。</strong></p>
<p><strong>在印度學校飯堂吃過數次像圖中這些香料雜菜燴豆,通常是用印度酥油Ghee煮的。</strong></p>
<p><strong>酥油即將牛奶高溫加熱後提取的淺黃色油,在阿育吠陀中重要的食用油類,在印度也常用於宗教儀式以澆灌神像或聖物。</strong></p>{/content}[/wgt_tinymce_editor][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/stephanie/2_bean.JPG" item_link="" item_target="_blank" item_title=""]{item_description}<pre>香料煮豆,印度式營養早餐,可以用浸泡過夜使之發芽的綠豆或小扁豆,啟動這些豆類的「生命能量」。</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>將它與香料和其他蔬菜煮成燴豆,取一小碗吃,便能帶來當飽足感覺,而且也沒感覺吃後胃脹氣,很快又萌起要回家試試的念頭,材料方面問題不大,而預先將豆浸泡,甚至浸過夜才用,可以減少烹煮時間。</p>

<p>曾走進飯堂後的廚房一看,原來還有秘密武器──壓力鍋,此後更注意到不少印度人家的廚房,都備有壓力鍋,而壓力鍋發出的哨聲表示烹煮時間。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/stephanie/5_bean.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>按阿育吠陀原則烹調的料理,以容易消化為一大重點,而壓力鍋能大大縮減烹煮時間,兼能充分煮透豆類食材。</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:16px"><strong>何解吃豆會脹氣?</strong></span></span></p>

<p><strong><span style="font-size:14px">因為腸道的消化酶無法分解豆內所含的一種名為低聚醣的碳水化合物,</span></strong><br />
我們的身體便通過細菌發酵的程序來分解它們,過程中便會產生氣體。</p>

<p>也有說法指烹煮方法有助先去除這種難消化物質,<span style="font-size:16px"><strong>免得吃後脹氣令人尷尬,但不是預先浸泡過夜,而是以鹼性的水煮豆,方法是以1杯水加入1/8茶匙梳打粉的比例,大家不妨試試。</strong></span></p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/stephanie/3_bean.JPG" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>豆類可說是人類最古老的栽培作物,包括<span style="font-size:14px"><strong>豆Bean和扁豆Lentils,兩者的共通點包括:</strong></span><br />
都是人類最古老的栽培作物,都<span style="font-size:14px"><strong>長在豆莢裡,有天然的化學防禦物質</strong></span>,干擾營養物質的吸收,所以都必須要較長時間烹煮。</p>

<p>而<span style="font-size:14px"><strong>兩者最明顯的分別在於外形,豆的體積較扁豆大,而扁豆則因為較薄和扁故名</strong></span>,因此烹煮時間較短。<br />
由於豆衣是防水的,需要預先浸泡且煮的時間要久一點。<br />
此外,<span style="font-size:14px"><strong>豆裡含有人體不能消化的醣類,容易誘發脹氣,扁豆則沒有相類似的成份。</strong></span></p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/stephanie/4_bean.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:16px"><strong>小貼士:</strong></span></span><br />
<strong>小扁豆(有綠、啡和黃色)、印度酥油都是Vata、Pita和Kapha三種體質均適合食用的悅性(或稱善性食物),綠豆是Vata和Kapha可多吃,而Pita體質則不宜過量。</strong></p>

<p>想知更多關於Vata、Pita和Kapha三種體質,<span style="font-size:16px"><u><em><strong><a href="http://www.mycookey.com/home-cooking/columntips/865-%E5%8D%B0%E5%BA%A6-%E9%A4%8A%E7%94%9F-%E6%B2%99%E5%BE%8B-%E9%A3%9F%E8%AD%9C-%E7%A7%8B%E8%91%B5.html"><span style="color:#FF8C00">按此</span></a></strong></em></u></span>。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>Stephanie</p>

<p>曾是飲食和旅遊記者,目前教瑜伽及寫字謀生。兩次去印度再做寄宿生,進修瑜伽之餘喜歡流漣學校飯堂,從而得知印度菜不止得咖喱,開心大發現是認識印度養生醫學阿育吠陀,想吃得健康吃出美,可由此入手。</p>

<p>facebook: <em><u><strong><a href="https://www.facebook.com/Reflectionsonyoga/">我的印度學習筆記 Reflections on Yoga</a></strong></u></em></p>

<p>blog: <em><u><strong><a href="http://yogastephanie.blogspot.hk/">http://yogastephanie.blogspot.it/</a></strong></u></em></p>
{/textblock_content}[/yee_text_block][/yee_column][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_single_image title="" image="images/carmen/stephanie/stephprofile.jpg" image_size="" image_type="" image_link="" target="_blank" image_align="yee-align-left" css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_single_image][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>&nbsp;</p>
<p>更多印度養生文章:</p>
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