注意！菇菌挑選清洗有方法
多纖維容易有飽足感，而且味道鮮美、營養豐富。<br />
但係菇類十分脆弱，唔可以粗暴對待，如果唔係食完都吸收唔到。</strong></p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>或者大家都習慣，覺得乾曬的冬菇不衛生，</p>
<p>所以洗冬菇的時候會大力沖洗，而且浸過的冬菇水都會倒掉。</p>
<p>錯曬啦！其實浸泡過的冬菇水和食物一起煮，更有營養。</p>
<p>以冬菇為例，冬菇最珍貴的成分在傘底的孢子，用力刷洗和倒掉泡過的冬菇水，會流失營養。</p>
<p>因此，洗乾冬菇時要快速用清水沖洗，</p>
<p>把上面沾的砂塵沖掉再浸泡，菇類蘊含的維他命B屬於水溶性維生素，</p>
<p>在浸泡後維生素會溶於水中，所以泡過冬菇的水應該和食物一起煮。</p>
{/textblock_content}[/yee_text_block][yee_single_image title="" image="images/Grace/Freelancer/AdobeStock49602770617.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_separator title="" assign="left" 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"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>菇類非常耐煮！它的營養成份加熱到攝氏180℃也不會分解，可以保持其他食物的成份。</p>
<p>而且煮過的菇類，口感和營養都會比生食好，</p>
<p>在烹調的過程中，菇類的營養會釋出，容易被人體吸收，這樣才能吃到菇類的完整營養。</p>
<p>不過就算耐煮，菇類也不宜煮太久。因為新鮮菇類含水量高達70-80％，所以下鍋時間不宜太長，以免水分流失。</p>
<p>菇傘較薄的菇類（例如金針菇、秀珍菇），只要汆燙2至3分鐘即可起鍋；</p>
<p>菇柄較肥碩者（例如杏鮑菇、巴西磨菇），則需要煮7至8分鐘。</p>
{/textblock_content}[/yee_text_block][yee_single_image title="" image="images/Grace/Freelancer/AdobeStock101649951617.jpg" image_size="" image_type="" image_link="http://www.mycookey.com/index.php/component/finder/search?q=%E8%8F%87" 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_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>懂得烹煮菇類，當然少不得要知道選購的竅門。</p>
<p>挑選菇類時，應選子實體扎實、色澤自然的菇類。但菇類的顏色過於雪白，也要留意！</p>
<p>舉例來說，新鮮的白木耳應帶有淡淡的黃色，</p>
<p>白蘑菇則是很不耐壓的菇類，若是顏色非常白的白木耳，或是被壓到也不會變成褐色的蘑菇，</p>
<p>可能經過化學處理，大家就要睜大眼睛看清楚啦！</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"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>相關食譜：<strong><a href="http://www.mycookey.com/index.php/component/finder/search?q=%E8%8F%87"><span style="color:#FF8C00"><u>雙菇蠔油豆腐、XO醬雙菇炒牛柳、冬菇燜鵝掌</u></span></a></strong></p>
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2016/7/5 10:06:50
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