迦南園實業有限公司

 

 

 

1. 味噌燙青菜
材料:A菜400g(地瓜葉、菠菜、大陸妹皆可)、味噌兩大匙、薑絲少許、麻油少許。
作法:
1. 將菜洗淨切段備用。
2. 將洗淨切絲備用。
3. 水煮開後將菜放入鍋內,迅速汆燙後撈起瀝乾。
4. 盤中放入少許燙青菜的熱水再拌入味噌、薑絲、麻油少許,最後拌入汆燙好的青菜即可。
特色: 高溫炒菜有礙健康。此道菜可吃到蔬菜原味以及味噌香味。
出處: 全食物再發現-升級版,陳月卿著。

2. 涼拌海帶芽
材料:海帶芽15g、薑、白芝麻粒。
調味料:醬油4匙、醋2匙、果糖或蜂蜜半匙、冷壓芝麻油少許。
作法:
1.海帶芽泡水30分鐘、洗淨。
2.薑切絲,備用
3.將海帶芽放進滾水中燙約2分鐘,撈起。
4.將海帶芽、薑絲及調味料拌勻,再灑上白芝麻粒即成。
特色: 熱量低、飽足感夠,又能幫助通便,是減肥的良伴。
出處: 全食物密碼,陳月卿著

3. 禧福會
材料:金針菇、新鮮香菇、杏鮑菇、柳松菇各200g,九層塔少許。
調味料:冷壓芝麻油、醬油、太白粉少許。
作法
1.將各種菇類洗淨,新鮮香菇切片,杏鮑菇切塊,柳松菇及金針菇切約3公分長條備用。九層塔洗淨備用。
2.鍋內放少許的水將所有菇類以中火煮約2分鐘,加入醬油調味。
3.加入太白粉水勾欠。
4.最後加入九層塔及冷壓芝麻油拌勻即可熄火。
特色: 菇類豐富的多醣體及鍺元素是公認有效的抗癌成分,多吃多吃!!
出處: 全食物密碼,陳月卿著。

4.麻油炒鮮蔬
材料:櫛瓜1/2根、杏鮑菇2朵、甜椒1/2個、大蒜末1/2小匙、鹽、胡椒少許、醋1大匙、芝麻油1大匙,碎芝麻粒適量。
作法:
1. 先將杏鮑菇縱切成約0.5公分厚的薄片,櫛瓜切成一半的長度、0.5公分的薄片,甜椒直接切成4等分。
2. 大蒜末、芝麻油放入平底鍋中,用文火翻炒,待爆香後,將作法1準備好的蔬菜,放進去一起炒熟。
3. 灑上適量的鹽、胡椒後繼續炒,再依序灑上醋、碎芝麻粒拌勻即可。
特色: 炒蔬菜配上醋與白芝麻,是令人意外的美味組合。
出處: 芝麻生活事典

5.三杯茭白筍                                                                                                                                                          材料:切塊茭白筍300g,蒜頭、薑片以及紅辣椒各40g,黑麻油、九層塔各適量,米酒45ml、醬油30ml、黑麻油15ml。   作法:                                                                                                                                                                    1.茭白筍塊過油。                                                                                                                                                    2.麻油爆香辛香料,放茭白筍拌炒,加醬汁炒至收乾,灑九層塔。                                                                               特色:辛香微辣的醬汁,讓筍肉吃來更夠味。                                                                                                            出處:報紙。

6.麻油愛上芋頭                                                                                                                                                       材料:小芋頭10顆、老薑1塊、枸杞(泡水)2大匙、黑麻油2大匙、黑糖3大匙。                                                          作法:                                                                                                                                                                    1.將小芋頭去皮洗淨,切成適口大小塊狀。                                                                                                                2.起鍋,加黑麻油煸香薑片,放入芋頭和少許水、黑糖拌炒。                                                                                      3.加枸杞翻拌均勻,炒至入味後,盛入砂鍋中即可。                                                                                                   出處:報紙。

7.豆瓣醬炒素八寶                                                                                                                                                   材料:豆乾2片、紅椒1/3顆、四季豆35g、洋蔥1/4顆、筍丁70g、蘑菇40g、菜脯4條、太白粉適量。                                 調味料:鹽少許、糖1小匙、豆辦醬2大匙、米酒1匙、醬油1匙、黑麻油1匙。                                                               作法:                                                                                                                                                                    1.豆乾切丁、紅椒切絲、蘑菇切段、菜脯切丁。起鍋開大火,加入開水,水滾後放全部食材燙熟取出瀝乾。                     2.起油鍋開大火,倒出適當油量,先放洋蔥絲、紅椒炒出香氣,接著放四季豆、筍丁拌炒約30秒。                                  3.將太白粉加水成芡汁,倒入鍋中,接著放豆乾、蘑菇、菜脯、全部調味料、黑麻油及1碗開水,水滾開後,轉小火慢煮約5分鐘即可。                                                                                                                                                             出處:報紙。

8.沙嗲雞柳                                                                                                                                                             材料:雞腿肉300g、鳳梨片100g、青椒片約1/2顆量、太白粉適量、紅椒片約1/2顆量、洋蔥片50g。                               調味料:鹽少許、白糖1小匙、胡椒粉2小匙、黑麻油1小匙。                                                                                      沙嗲醬材料:沙茶醬15g、醬油10ml、咖哩粉10g、花生粉15g、茴香粉3g、白糖10g。                                                                                                                                                                    作法:                                                                                                                                                                      1.取沙嗲醬材料拌勻即可。或直接用現成沙嗲醬40g。                                                                                                 2.雞腿肉切丁。加入鹽、白糖、胡椒粉、太白粉抓醃並靜放15分鐘。                                                                            3.起油鍋開中火,加入適當油量,放入已醃過的雞腿丁炸至金黃色,將青椒片、紅椒片、洋蔥片倒入鍋中拌炒約50秒~1分鐘。                                                                                                                                                                       4.將沙嗲醬及鳳梨倒入,拌炒約30秒即可。                                                                                                               出處:報紙。

9.絲瓜鑲肉                                                                                                                                                             材料:絲瓜1條、蝦仁300g、豬肉100g、火腿2片、雞高湯3大湯匙、太白粉2匙。                                                          調味料:鹽少許、醬油1/2小匙、胡椒粉少許、黑麻油少許。                                                                                       作法:                                                                                                                                                                    1.絲瓜去皮後,以每2.5公分的厚度切段,並刮去瓜中間的部分。火腿切小丁備用。                                                        2.接著將蝦仁和豬肉剁碎、加入已切丁的火腿及鹽、醬油、胡椒粉、1匙的太白粉拌勻。                                                 3.將混合拌勻的餡料,鑲入挖好的絲瓜段中,將鑲好的絲瓜段以隔水加熱蒸約8~10分鐘後取出。                                     4.油鍋開大火,於鍋中加入雞高湯、少許鹽、醬油、黑麻油拌勻,用1匙太白粉加水勾芡。最後淋上已蒸熟的絲瓜段上就完成了。                                                                                                                                                                   出處:報紙。

10.麻油炒川七                                                                                                                                                        材料:川七葉150g、薑3片。                                                                                                                                    調味料:黑麻油1大匙、鹽1/4匙。                                                                                                                              作法:                                                                                                                                                                    1.川七稍微清洗乾淨,把水瀝乾,嫩薑切片備用。                                                                                                       2.熱鍋後,黑麻油倒入1大匙(麻油不須熱油),直接下薑片爆香到薑片的邊緣微微有翹起即可。                                    3.再下川七大火快炒變軟,加入鹽調味炒勻,看到葉片變色即可起鍋。                                                                         出處:蔡小兔廚房日記。

11.花雕土雞煲                                                                                                                                                        材料:去骨雞腿2支(切塊)、花雕酒5大匙、猴頭菇3朵(切塊)、冬菇4朵、高湯500ml,彩椒片、薑片、麻油。
調味料:黑麻油醬油、鹽、糖適量                                                                                                                              作法:                                                                                                                                                                    1去骨雞腿切塊,過油炸至定形後再撈出。
2.爆香薑片,加雞肉爆炒,放醬油、鹽、糖、4大匙花雕酒、高湯煮到收乾,加彩椒炒勻移入砂鍋內,蓋鍋蓋,沿鍋緣熗1大匙花雕酒。
出處:101/11/21蘋果日報

12.健康麻油雞(阿基師版)

材料:雞胸肉切薄片抓少量地瓜粉、薑片適量、沙拉油適量、麻油三大匙、米酒一瓶

作法:薑片入鍋乾煎至邊緣捲曲,加入適量沙拉油炒香,再加入一瓶米酒煮至酒精揮發,放入雞胸肉片煮熟,
          取一大碗放入三大匙麻油,將鍋中酒水連同肉片一同沖入碗中即可。