杏仁富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及钙、磷、铁等营养成分。每天吃50～100克杏仁(大约40～80粒杏仁)，体重不会增加。甜杏仁中不仅蛋白质含量高，其中的大量纤维可以让人减少饥饿感, 这就对保持体重有益。纤维有益肠道组织并且可降低肠癌发病率、胆固醇含量和心脏病的危险。所以, 肥胖者选择甜杏仁作为零食, 可以达到控制体重的效果。最近的科学研究还表明, 甜杏仁能促进皮肤微循环, 使皮肤红润光泽。 Almonds are rich in protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and other nutrients. Eat 50~100 grams of almond a day (about 40~80 almond), and the weight will not increase. Sweet almonds are not only high in protein, but also high in fiber that can reduce hunger, which is good for keeping weight. Fiber helps intestinal tissue and reduces the incidence of colorectal cancer, cholesterol levels and the risk of heart disease. Therefore, obese people choose sweet almond as snacks, can achieve the effect of weight control. Recent scientific research has also shown that sweet almonds can promote skin microcirculation, make the skin rosy and glossy.
杏仁奶 用料 生杏仁 500 克 飲用水 1000 克 Almond Milk Ingredients raw almonds 500g drinking water 1000g
把杏仁浸泡在水中6小时。把泡完水的杏仁洗净沥干。 Immerse almonds in water for 6 hours. Clean and drain the almonds.
把杏仁及饮用水放入搅拌机, 搅打到柔滑细腻为止。 Place almonds and drinking water in a blender and blend them until they are smooth.
将筛子放在量杯的顶部, 滤去残渣。 Put the sieve on top of the measuring cup and filter the dregs off.
杏仁残渣很有营养价值, 可以拿来开发研究其他料理。 Almond residue is nutritious and can be used for inventions and developments of other dishes.
用漏斗把杏仁奶倒入玻璃瓶中。我用达美标签机来为杏仁奶打上名条及为食材分类。 Pour the almond milk into the glass bottle with a funnel. I use DYMO label machine to name the almond milk and classify the ingredients.
將紫薯洗净, 削皮, 切塊。 Wash and peel the purple sweet potato then cut it into pieces.
锅中的水滚后大火盖上锅盖蒸紫薯30分钟。 Boil the water in the pan and cover the pot then steam the purple sweet potato for 30 minutes.
将烤箱预热至 160℃/320℉。 Preheat oven to 160℃/320℉.
将熟紫薯捣碎成泥状, 压得细一些, 吃起来口感好。 Mash the purple sweet potato until finely smooth so it taste better.
放入白糖, 搅拌均匀。 Add sugar and stir well.
加入糯米粉, 搅拌均匀。 Add glutinous rice flour and stir evenly.
倒入杏仁奶, 搅拌均匀。 Mix well with almond milk.
将紫薯泥分成30克1个紫薯泥团, 揉匀成一个个小圆球, 将白芝麻在烤盘里铺成ㄧ个小山, 使紫薯球均匀的蘸上白芝麻。 Divide purple sweet potato paste into 30g, knead them into a small ball shapes, spread white sesame seeds in the baking tray into a hill form, so that the purple sweet potato ball evenly dipped in white sesame seeds.
用手将紫薯球压成饼状。用噴霧瓶裡的椰子油在紫薯芝麻饼表面上一層薄薄的膜。 Pressed the Purple Sweet Potato balls into pie shape by hand. Use spray bottle to spay the coconut oil on the surface of the purple sweet potato sesame cake to make a thin film.
将紫薯芝麻饼放入160℃/320℉ 的烤箱烤15分钟, 或用平底锅放少许油, 小火煎熟。 Bake the purple sweet potato cakes in a 160℃/320℉ oven for 15 minutes, or add a little bit of oil in saucepan and fry them over a small heat.
我的紫薯芝麻饼食譜是改編自红姨食坊的版本, 我用植物奶把它做成了全素的。 My Purple Sweet Potato Sesame Cake recipe was adapted from Aunt Red's version, and I made it vegan with plant-based milk. 红姨食坊的食譜 Aunt Red's recipe http://www.xiachufang.com/recipe/256687/