潤腸雅枝竹 最地道意式食法
{/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_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:14px"><strong>第一次聽聞雅枝竹（Artichoke，又名菊芋、洋薊或朝鮮薊）這種來自歐洲的食材，是當飲食記者那些年，</strong></span></span><br />
為烹飪食譜專題走進廚房，外籍廚師當時示範了甚麼菜式早已遺忘，卻有兩件事印象深刻，<br />
其一是酒店西餐廳廚房企理乾淨，報告板釘上菜式「定妝照片」，菜式造型分毫不差地送上客人席前；<br />
其二是煮好菜後，大廚喊助手給他送來一個Artichoke！<br />
還以為那是用作配菜的食材，原來是指摺成花朵如雅枝竹的餐巾，作為一鍋燉菜的墊式也！</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.JPG" item_link="" item_target="_blank" item_title=""]{item_description}<pre>在羅馬台伯河對岸老城區Trastevere裡的特色小餐廳紛紛以雅枝竹當造作為招徠。</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><strong><span style="font-size:14px"><span style="color:rgb(255, 140, 0)">雅枝竹有治療消化不良、改善腸道功能、緩解便秘、降底膽固醇和刺激膽汁分泌等功效，</span></span></strong><br />
外表美麗如新娘子的花球，味道有點像蘆筍與磨菇，新鮮時帶著亮澤的紫綠色，<br />
最內層的芯部鮮嫩爽口，可直接食用，例如在超市貨架上可見到浸漬的瓶裝花芯，是十分醒胃的前菜小吃。<br />
在香港，不少意大利餐廳會推出雅枝竹季節料理，而我也在羅馬的餐廳和意大利北鄉間親友家中，<br />
嚐過不同煮法的雅枝竹，各顯美味。</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.JPG" item_link="" item_target="_blank" item_title=""]{item_description}<pre>如花瓣盛開的炸雅支竹，撒些鹽作調味，脆香像薯片的頭盤。</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="0"][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="0"][/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><span style="color:#FF8C00"><span style="font-size:14px"><strong>處理方法：</strong></span></span></p>
<p>1.用廚房紙將原個雅枝竹擦拭一番，為免氧化，將之放進內有數片檸檬的水中。</p>
<p>2.將雅枝竹從中間剖開，切掉又乾又老的硬葉。</p>
<p> </p>
<p><span style="font-size:14px"><span style="color:#FF8C00"><strong>基本食法：</strong></span></span></p>
<p>1.如果只取最嫩的青白色部分食用，最簡單的煮法是放進沸水煮約15分鐘，取出伴橄欖油、胡椒及鹽享用。</p>
<p>2.也可以除去最外層老硬部分後，原個切十字分成4塊，放入沸水中煮20分鐘，至軟身取出。吃法是拆下一片花瓣，手持其末端，</p>
<p>，蘸進撒了適量鹽的橄欖油，然後吃甘蔗一樣，只吸啜雅枝竹的汁液。</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/2.JPG" item_link="" item_target="_blank" item_title=""]{item_description}<pre>如花瓣盛開的炸雅支竹，撒些鹽作調味，脆香像薯片的頭盤。</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"][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.JPG" item_link="" item_target="_blank" item_title=""]{item_description}<pre>裹上麵粉加芝士蒸雅枝竹，又是另一款Juicy的頭盤。</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="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><span style="font-size:14px"><strong>Stephanie</strong></span></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><span style="color:rgb(34, 34, 34); font-family:arial,sans-serif; font-size:14px">facebook: </span><u><em><strong><a href="https://www.facebook.com/Reflectionsonyoga/"><span style="color:#0000CD">我的印度學習筆記 Reflections on Yoga</span></a></strong></em></u></p>
<p><span style="color:rgb(34, 34, 34); font-family:arial,sans-serif; font-size:14px">blog: </span><u><em><strong><a href="http://yogastephanie.blogspot.it/" style="color: rgb(17, 85, 204); font-family: arial, sans-serif; font-size: 14px; line-height: normal;" target="_blank">http://yogastephanie.blogspot.it/</a></strong></em></u></p>
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<p>更多印度養生文章：</p>
<p><span style="text-decoration: underline;"><strong><a href="home-cooking/health-tips/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">印度養生食譜 秋葵紫洋蔥沙律</a></strong></span></p>
<p><span style="text-decoration: underline;"><strong><a href="home-cooking/health-tips/896-%E9%87%8D%E6%95%B4%E5%8E%9F%E8%83%BD%E9%87%8F-%E5%8D%B0%E5%BA%A6%E9%A4%8A%E7%94%9F%E7%86%B1%E5%A5%B6diy-recipe.html">重整原能量 印度養生熱奶DIY</a></strong></span></p>
<p>你或有興趣的健康食譜：<span style="text-decoration: underline;"><strong><a href="home-cooking/feature/822-%E5%B0%8Fs-%E8%96%91-ginger-%E9%A3%9F%E8%AD%9C.html">小S都撐！健康最緊要夠薑</a></strong></span></p>
<p> </p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]
2016/3/8 02:00:00
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