Cheesy Potato Chips
Ingredients:
80g cooked potato
30g potato starch
10g bega cheddar cheese
1 egg yolk
5g cane sugar
5g unsalted butter / olive oil(for 1yo below)
Steps:
1) boil 1 medium size potato (with skin on) in water, cook for 15mins or till can be poked in by fork. (you may skip this if you have frozen mashed sweet potato as I always do) Peel and mash the potato with a fork.
2) in the mixing cup, add in mashed potato, grated cheese, egg yolk and butter. Use hand blender / blender to blend them till smooth
3) add in potato starch and stir well, then transfer it into a plastic bag, cut a hole at the edge (5mm size) then start squeezing the batter (about 1 cm pile size) on parchment paper/non stick baking sheet (pic 1-2), squeeze another with large gap (about 2 inches) between batter
4) place another sheet of parchment paper / non stick baking sheet to cover the squeezed batters (pic 3-4)
5) use you hand gently press on each batter, then use a flat bottom surface bowl or anything to press the batters gently. (pic 5-6) ( as I am using a casserole bowl, I just put the bowl on top of each batter, they are nicely pressed down with the bowl weight, I didn't use any force)
6) bake at preheated oven of 160'C for 5 mins, remove baking tray from oven. Gently remove the top parchment paper/non stick baking sheet. (pic A below)
7) return the baking tray to the oven and continue baking for 5-8 mins or till the sides start turning brown.
薄脆好吃的自制薯片
crunchy yummy potato chips
用一個底部平坦的碗/東西，壓在每一個麵團上面
use a flat bottom surface bowl or anything to press the batters gently
我用的是砂鍋碗
I am using a casserole bowl
烘烤一半，把上面的不沾烤布拿开，继续烘烤。
half way, to take out the parchment paper on top, then continue baking.
在不沾黏烤紙上擠出大約1公分的小團，間隔大約5-6公分的空間，再擠出麵糊。
start squeezing the batter (about 1 cm pile size) on parchment paper/non stick baking sheet
起司薯片
材料：
80克熟的馬鈴薯泥
30克太白粉
10克刨碎的切達乾酪
1顆蛋黃
5克有機蔗糖
5克無鹽奶油（橄欖油：1歲以下）
做法：
1）首先蒸熟或煮熟一粒馬鈴薯，待涼後，稱出所要的重量，壓泥。
2）把番薯泥，刨碎的切達乾酪, 奶油/橄欖油和蛋黃加入攪拌器/用料理棒，攪拌幼滑。
3） 加入太白粉，用湯匙攪拌均勻就可以了。
4） 把麵糊倒入一個膠袋子裡，剪個小洞。
5）在不沾黏烤紙上擠出大約1公分的小團，間隔大約5-6公分的空間，再擠出麵糊。 （圖1-2）
6）取另外一張不沾黏烤紙，覆蓋在擠出的麵糊上面（圖3-4）
7）用手指輕壓在每一個麵糊上面，然後用一個底部平坦的碗/東西，壓在每一個麵團上面。 （圖5-6）（我用的是砂鍋碗，我只是放在每一個麵團上面而已，碗的重量自然地壓平麵團，我並沒有用力壓）
8） 送進已經預熱的烤箱160'C, 烤5分鍾, 然後取出烤盤，輕取上面那張不沾黏烤紙（圖A）
9）繼續烘烤5-7分鐘；或看見餅乾邊緣開始上色即可。
10）重複做法5-9直到所有麵糊烤完。
備註：
給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。
詳細製作圖
detail making photos
什麼是丙烯酰胺（Acrylamide）
丙烯酰胺是生產聚丙烯酰胺的原料。聚丙烯酰胺主要用於水的淨化處理、紙漿的加工及管道的內塗層等。澱粉類食品在高溫（120℃以上）烹調下容易產生丙烯酰胺。丙烯酰胺可見於吸煙、經高溫加工處理的澱粉食品及飲用水中。 2002年4月瑞典國家食品管理局和斯德哥爾摩大學研究人員率先報導，在一些油炸和燒烤的澱粉類食品中檢出丙烯酰胺，而且含量超過飲水中允許最大限量的500多倍。之後多國家也相繼報導了類似結果。
製作烤肉、醃肉易產生致癌物已不是稀奇之事，然而香港食物安全中心近日發表的《首個總膳食研究報告》卻稱，炒蔬菜也可能致癌。因為在高溫炒製的過程中，蔬菜中的氨基酸和還原糖發生美拉德反應，釋放出令人致癌的丙烯酰胺，且炒菜時間越長、溫度越高，釋放出的丙烯酰胺就越多。
油炸食物會致癌
2012年8月，美國《國家癌症研究雜誌》報導，炸薯條等油炸澱粉類食物會產生一種稱為丙烯酰胺的成分，可能會致癌。瑞典科學家也證實，炸薯條、炸洋芋片等高溫油炸或烘烤的澱粉類食物，含有大量丙烯酰胺，會增加多種癌症發病的風險。
根據目前各國提供的數據，富含丙烯酰胺的食品主要有炸薯條、炸薯片、爆玉米花、咖啡、餅乾、麵包、蛋糕、炸雞等等。另外，世界衛生組織對17個國家的調查發現，人體攝入的丙烯酰胺主要來源的食品為炸薯條16％～30％，炸薯片6％～46％，咖啡13％～39％，餅乾10％～20％，麵包10％～30％，其餘均小於10％。
熱鍋滾油炒蔬菜會致癌
2013年8月，香港食物安全中心發布的一份研究報告稱，在對肉類、蔬菜、豆類及麥製品等共133種食物進行檢測後發現，樣本中47%的食物含有可能令人致癌的丙烯酰胺，其中讓人大跌眼鏡的是蔬菜及其製品的丙烯酰胺含量排第二位，僅次於零食類食品。該中心又對22種蔬菜樣本進行測試，發現炒菜時間越長、溫度越高，蔬菜釋放出的丙烯酰胺就越多，加入食用油炒和乾炒的檢測結果無異。
在送檢的蔬菜中，西葫蘆高溫加熱後釋放出的丙烯酰胺最多，其次為大蒜、洋蔥，緊隨其後的是空心菜、燈籠椒、茄子、芥藍、絲瓜、西芹、芥菜，而生菜、菠菜、莧菜在炒製後釋放出的丙烯酰胺較少。
By Dr. Mercola
Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted.
Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 250 F/120 C may contain acrylamide.
As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface … so if you're eating cooked foods that contain this characteristic, even if it was once a "healthy" natural food, like a sweet potato, it could be increasing your risk of cancer significantly.
WARNING: Some Potato Chips Contain Acrylamide in Levels 900 Times Over the Legal Limit
Acrylamide forms from a reaction between sugars and an amino acid (asparagine) during high-temperature cooking. While many foods – from coffee and breakfast cereal to bread – contain it, the highest levels have been detected in starchy plant-based foods, particularly French fries and potato chips. The federal limit for acrylamide in drinking water is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water.
However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide, or about 500 times over the allowable limit.
Similarly, potato chips are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products. A settlement was reached in 2008 when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label.iii
Can You Reduce Your Exposure to Cancer-Causing Acrylamide?
Acrylamide levels vary greatly among processed foods, even among different batches of the same food item. The chemical has so far only been found in foods heated above 250 F/120 C, which includes most processed foods. Basing your diet on whole foods, with the majority or a significant portion eaten raw or only lightly cooked is therefore one of the best ways to avoid this cancer-causing cooking by product.
For the times when you do cook your food, here are some tips to keep in mind:
- Frying, baking and broiling appear to be the worst offenders, while boiling or steaming appear to be much safer
- Longer cooking times increase acrylamide, so the shorter the duration of cooking, the better
- Soaking raw potatoes in water for 15-30 minutes prior to roasting may help reduce acrylamide formation during cooking
- The darker brown the food, the more acrylamide it contains (for instance, dark brown toast compared to light brown toast)
- Acrylamide is found primarily in plant-based foods, such as potatoes and grain products (not typically in meat, dairy or seafood)
- In addition, the HEATOX scientists discovered that you're far less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially or restaurant-prepared foods. And when you do eat at home, the best advice they could give was to avoid overcooking your food.
Golden Fried Rice
Ingredients :
1 small bowl cooked rice
1 egg yolk
1 big prawn (diced)
Some carrot (diced)
2 cloves garlic (chopped)
Dash of pepper
1/2 tsp liquid Amino
Steps:
1) add egg yolk into cooked rice and mix well.
2) heat pan and add in some oil sautéed garlic till fragrant.
3) add in prawn and carrot and stir fry for 1 min.
4) add some water and liquid amino and continue stir frying
5) add in egg yolk cooked rice, stir fry till well mix.
6) add in dash of pepper and done.
黃金炒飯
材料 ：
1小碗 米飯
1粒 蛋黃
1隻大蝦（切粒）
一些胡蘿蔔（切丁）
大蒜2瓣（切碎）
胡椒粉 少許
1/2茶匙 液體氨基／天然醬油
做法：
1）把蛋黃加入米飯，拌勻。
2）熱鍋裡加一些油，爆香蒜米。
3）加入蝦仁和胡蘿蔔丁翻炒1分鐘。
4）添加一些水和液體氨基，繼續翻炒。
5）把蛋黃米飯加入，翻炒至混合均勻。
6）撒一點胡椒粉就可以上碟咯。
Yacon soup
Ingredients:
1 pc Yacon / Snow Lotus
5-6 pcs red dates
100g meat tenderloin
4-5 cup water
dash of pepper powder
Steps:
1) Pour 4-5 cups of water into a medium size pot, cook under medium heat.
2) while boiling water, peel and cut the yacon, de-seed the red dates.
3) add the meat, red dates and yacon into the boiling water.
4) cook for at least 45 mins in low fire or longer till remaining 2 bowls of soup.
5) add in dash of pepper and ready to serve warm.
天山雪蓮湯
材料：
1條 天山雪蓮
5-6顆 紅棗
100克 瘦肉
4-5杯 水
胡椒粉 少許
做法：
1 ）把4-5杯水倒入一個中等大小的鍋，用中火加熱
2 ）煮水的同時，把天山雪蓮去皮切塊，把紅棗去種子。
3 ）把天山雪蓮，紅棗和瘦肉加入沸水中
4 ）小火煮至少45分鐘或更長的時間，直到剩下2碗湯的分量
5 ）最後加入適量胡椒粉即可
ｆｒｏｍ ｗｉｋｉｐｅｄｉａ
The yacón (Smallanthus sonchifolius, syn.: Polymnia edulis, P. sonchifolia) is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots. Their texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of elecampane, as well. Another name for yacón is Peruvian ground apple, possibly from the French name of potato, pomme de terre (ground apple). The tuber is composed mostly of water and fructooligosaccharide.
～網上資料～
天山雪蓮
天山雪蓮對健康甚有益處，具有清肝解毒、降低血壓以及瘦身、去火等功效，食用方法也很多樣化，可生吃、打成果汁，搭配排骨、香菇清燉，或炒肉絲、代替蘿蔔滷肉等。
菊薯，又名雪蓮薯
類別：菊科，多年生草本植物
學名：Smallanthus sonchifolius
英文名稱：Yacon
產地：原產於南美洲的安地斯山脈.
功效： 塊根的部份 - 具有清肝解毒、整腸健胃、脂質改善的功能
「雪蓮薯」又名「菊薯」或「雪蓮果」，形狀酷似地瓜，味道卻像水梨一般甜脆。 為菊科多年生草本植物，原產於南美洲的安地斯山脈居民做為根莖類蔬菜食用，菊薯的塊根含有豐富的水份與果寡糖，嘗起來即甜又脆，也可以當做水果食用。
