● Design principles for Mid-Autumn Festival Food Summit: low fat, low ginger, low heat ● The ingredients are many fruits and vegetables, rich in dietary fiber and natural phytochemicals ● Low high oil and high ginger, make dipping sauce by yourself...
● Design principles for Mid-Autumn Festival Food Summit: low fat, low ginger, low heat ● The ingredients are many fruits and vegetables, rich in dietary fiber and natural phytochemicals
● Low high oil and high ginger, make dipping sauce by yourself
New tips for Mid-Autumn Festival. Linkou Changgeng Hospital launched the "all-natural low-calorie Q-fried, high-fiber pomelo and fragrant fruit drink and Nanyang style low-calorie barbecue sauce combination" diet menu, which emphasizes low fat, low ginger content, and low heat. It also uses leftover barbecue ingredients to combine the same seasonal taro to make "tao chicken roll". Encourage the whole family to DIY and have a happy Mid-Autumn Festival together.
Chen Ziyin, a nutritionist at Changgeng Hospital in Linkou, said that traditional lunar breasts and barbecue sauce have problems such as high fat, high heat and high loading. This year, we cooperated with the hospital's welfare courses Central Kitchen Team to jointly design and launch a Mid-Autumn Festival food festival that meets the scenery.
All-natural low-calorie Q-fried (30 servings)
Ingredients: 300g Xigu rice, 140g lotus root powder, 10g Taibai powder, 50g sugar (skin); 600g peeled potatoes, 100g beetroot, 30g sugar, 10g oil (skin).
Method:
1. Cure lotus root powder and Taibai powder for use.2. Soak the western corn rice in cold water for 20 minutes, dry it and prepare it.
3. Making glutinous rice: Mix the glutinous rice, lotus root powder, Taibai powder and sugar evenly, knead it into noodles, divide it into 20g small balls, and prepare it.
4. Making the inner food: Cut the beetroot into fine powder; steam the potatoes softly, mix in sugar and oil while it is hot and mix in the paste; add the beetroot into the mashed potatoes and knead it, divide it into 25g small balls, refrigerate, and prepare.
5. Put the inner bag into the noodles, shape it with a model, and stew it over high heat for about 10 minutes until the epidermis is transparent.
High-standard pomelo fruit drink (1 serving)
Ingredients: 20g Wendan pomelo flesh, 20g Apple pulp, 20g pear pulp, 20g lemon juice, 2g chilled seeds, 15g honey, 300g cold water, suitable ice cube.
Method:
1. Take out the flesh of Wendan pomelo and disperse it; take the flesh of apple and pear, and cut it into small diced rice for use.2. Partially juice the lemon and partially cut into round slices.
3. The honey is first opened with a small amount of water.
4. Chia seeds should be adjusted first with less cold water to avoid blocking and static.
5. Take the cup, add cold water, lemon juice, pomelo, diced apples, diced pears, honey and ice, mix evenly, and just add lemon slices.
Nanyang style low-cup barbecue with sauce dip in soybean
Ingredients: 5g dry white fungus, 15g salad oil, 100g minced marinade, 10g curry powder, 2g chopped chili peel, 50g roasted peanuts, 200g coconut milk, 10g dark chocolate pieces, 5g sauce oil, 5g sugar.
Method:
1. After soaking and washing the white fungus, steam for 30 minutes until it feels soft and smooth, chop it.2. Fry the hot oil and stir-fry the aromatic powder until slightly brown. Add curry powder, chili peel and roasted peanuts in sequence and stir-fry.
3. Pour in coconut milk, white fungus, and dark chocolate, cook until it is cooked and turned off; use the cushion machine to make a sauce.
4. Peanuts can be replaced by other fruits, which has a flavor change.
Taro Chicken Roll (2 servings)
Ingredients: 1 boneless bar leg, suitable flour, suitable salad oil.
Mercost: 3g garlic, 3g sausage, 10g sauce, 5g rice wine, and appropriate amount of pepper.
Ingredients: 55g taro, 20g chicken eggs, suitable amount of oil, salt, and sugar.
Method:
1. Boneless chicken leg meat is planned to form large pieces from the inside, and refrigerate it with stew, garlic, sauce, rice wine, and pepper for at least 20 minutes, and reserve it for at least 20 minutes.2. Peel the taro and cut it into a knife piece, steam it until it is cooked, and make it into a paste while it is hot and pressured, and mix it with oily sauce, salt and sugar to form oily sauce paste.
3. Sprinkle some flour on the inside of the chicken leg meat, add oily taro paste, wrap carefully and wrap it carefully, and tighten it with cotton wool to make taro paste and roll it into chicken roll.
4. Preheat the oven to 180℃, add taro chicken, bake for about 20 minutes, turn over, bake until cooked and golden on the surface, take it out, remove the cotton wool, slice and plate.
