(28 & 29 June 2017) 日式蒜香炒飯

20g dough each from the Kopitiam Milky Buns main dough

I kept these 2 mini doughs in the freezer, can keep up to 1 week.

Just take out and thaw, press to shape, spread tomato sauce, pizza toppings, bake at preheated oven of 180'C for 10mins.

Kopitiam Milk Bun茶室奶香面包

食谱参考：Vinnie老师和厨房找快乐

材料：

中种面团~

高筋面粉 214g

全脂牛奶 128g

酵母 2g

主面团~

高筋面粉 92g

全脂牛奶 12g （我用香兰汁，更香和有颜色）

蛋30g

速溶酵母 3g

盐5g（我只用1/8 茶匙 -给幼儿食用）

糖60g（我只用35g的有机蔗糖 - 给幼儿食用）

奶粉 12g

无盐奶油45g

面包机方法〜

1.混合“中种面团”的面粉，酵母和牛奶，用手揉搓5分钟。

2.在室温下发酵中种面团至少4-5小时，或保存在冰箱12-16小时（隔夜）。

3.将中种面团撕成一小块一小块，并和主面团的材料（除了无盐奶油）一起放进面包机的桶里，用Tesco面包机的功能8“面团”打20分钟。

4.然后加入无盐奶油继续打10-20分钟。

5.休息面团10分钟。然后分割40g的小团，滚圆后排放在抹上油的烤盘上。

今天我把面团分成3种：

1）9份 X 35克 （无馅料）

2） 8份 X 28克 （起司奶油馅）

3） 2份 X 20克 （迷你批撒底，收在冷冻库，一个星期内用完）

6. 发酵45分钟-1小时或双倍大。 （由于时间紧迫，我把烤盘放进烤箱，放一碗热水，关上门，让它发酵30分钟而已）

7. 在预热170'C的烘箱，烘烤15-20分钟或直到金黄色。

Kopitiam Milk Bun

Ingredients:

Sponge~

Bread Flour 214g

Full Cream Milk 128g

Instant Yeast 2g

Main Dough~

Bread Flour 92g

Full Cream Milk  12g ( I used pandan juice for better fragrance and color)

Egg 30g

Instant Yeast 3g

Salt 5g (I used only 1/8 tsp as for baby/toddler)

Sugar 60g (I used only 35g for baby/toddler)

Milk Powder 12g

Butter 45g

Bread maker Method~

1. Mix the "sponge" flour,yeast and milk, knead for 5 mins by hand.

2. Ferment the sponge dough at least 4-5 hours in room temperature or keep in fridge 12-16 hours (overnight).

3. Tear the sponge dough into pieces and mix together with the main dough ingredients except butter into the bread machine, beat by function 8 "dough" of Tesco breadmaker for 20mins.

4. Then add in butter continue beat another 10-20mins by the same function 8 "dough" again.

5. Rest dough for 10 mins. Then divide into 40g each.

Today I divided the dough into three kinds:

1) 9  X 35g (no filling)

2) 8 X 28g (cheese cream filling)

3) 2 X 20g (mini pizza base, keep in the freezer, use within a week)

6. Proof for 45mins-1 hour or until double size. ( I put into oven and place a bowl of hot water, close the door and let it proof for 30mins only) 

7. Bake at preheated oven of 170'C for 15-20 mins or until golden brown.

Bento for the day

是日便当

日式蒜香炒飯

（寶寶雙人份）：

材料：

米糠油 1 湯匙

蒜米 2-3 瓣，剁碎/切片（依據喜好切顆粒也行）

雞蛋 1 粒

胡蘿蔔碎 2-3湯匙（非常碎那種）

熟日本米飯 1 碗

醬油 1/2 茶匙

鹽 適量

胡椒粉 適量

**** 關鍵是米飯和蒜蓉要分開炒 ****

做法:

1. 熱油。蒜蓉爆香後，先放一邊備用。

** 注意火候，蒜蓉容易炒焦哦！

2. 用回同樣的熱油，倒入胡蘿蔔碎粒，炒幾秒，加入白飯翻炒1分鐘。

 3. 打入雞蛋，快速翻炒讓每顆飯粒都沾上蛋液。加入醬油、鹽少許及胡椒粉調味。

4. 把剛剛爆香好的蒜蓉倒入鍋中, 再翻炒1分鐘。

5. 蒜香炒飯就完成啦！

Japanese garlic fried rice

Ingredients:

(2 Baby servings):

1 tbsp rice bran oil

Garlic 2-3 cloves, chopped / sliced (according to the preferences)

1pc of Egg

2-3 tbsp crushed carrots (very fine)

1 bowl of Cooked Japanese rice

1/2 tsp Liquid amino / light Soy sauce

pinch of sea salt

dash of Pepper powder

The success key is  ~  rice and garlic to be fried separately

Steps:

1. In a heated large wok or pan, add in 1 tbsp veg oil and minced garlic. Fry the garlic at medium low heat until golden brown. Keep an eye on them as they brown quickly in a matter of seconds. separate the garlic aside.

2. With the same hot oil, pour in the crushed carrot, fry a few seconds, add in the rice and stir fry 1 minute.

  3. Add in the egg, stir quickly so that every grain of rice are coated with egg. Add in liquid amino/soy sauce, salt and pepper to taste.

4. Add in the sauteed garlic and continue to stir fry 1 minute.

5. garlic fried rice is done, serve immediately or warm.

Soy sauce Chicken drumstick

Ingredients:

1pc chicken chop (I bought KeeSong brand chicken chop, there are 3 pcs in a pack)

Shallot 1 clove

Garlic 1 clove

pinch of Sea salt

Soy sauce 1 tsp

Dark soy sauce 1/2 tsp

Rock sugar 1/2 tsp

dash of Pepper powder

Water 1 cup

Cooking oil 1 tsp

Method:

1) cut garlic and shallots into pieces.

2) heat wok, add in oil, add in garlic and shallot then dash in the salt

3) sauteed till fragrance then carefully lay the chicken drumstick with skin down

4) pan fry till half cooked then over turn the other side.

5) add in water, soy sauce, dark soy sauce and rock sugar, close wok lid and shimmer with small heat for 10 mins.

6) over turn the chicken drumstick and continue shimmer for another 10mins.

7) dash in pepper powder and high heat to thicken the sauce.

8) Off fire and ready to serve.

29/3/2017 (Wed)

Breakfast: pumpkin mantou, soft boiled egg and fresh milk

Lunch: Penne pasta with tomato sauce, baby broccoli, quail eggs and prawns

Teatime: Gula Melaka Chocolate layer cake

早餐：南瓜馒头，软煮鸡蛋和鲜奶

午餐：番茄酱，小西兰花，鹌鹑蛋和虾仁的意大利面

下午茶：马六甲椰糖千层巧克力蛋糕

finish her breakfast so fast today with her new dishware

小公主今早秒杀了她的早餐，原来是因为新的餐具让她爱不释手

意麵+番茄醬奶酪

材料A ：

16個 櫻桃番茄

洋蔥 1/2個

1/2棵 蘋果

1/4杯 水

材料B ：

一些橄欖油

1/2洋蔥（切細）

20克 切達起司

1/2杯水

胡椒粉 適量

一些乾香菜和意大利香草

做法：

1）把材料A用料理棒打成幼滑，待用。

2）把鍋加熱後倒入橄欖油，將洋蔥爆香，然後加入幼滑的材料A。

3） 加入清水煮開，燜2-3分鐘。

4）加入奶酪和煮至融化。

5 ）最後加入胡椒粉，香菜和意大利香草即可關火。

Pasta with Tomato cheese sauce

Ingredients A: 

16 pcs cherry tomatoes

1/2 onion

1/2 red apple

1/4 cup water

Ingredients B:

some olive oil

1/2 onion (chopped finely)

20g bega cheddar cheese

1/2 cup water

dash of pepper

some parsley and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2-3 mins.

4) add in cheese and cook till cheese melted.

5) add in pepper, parsley and and italian herbs

6) off fire and done.

for the layer cake recipe, please click the link below ^.^

Gula Melaka Pandan Layer Cake

千层蛋糕食谱请按以下连接 ^.^

椰糖香蘭千層蛋糕

巧克力戚風蛋糕

（4个4寸蛋糕模）

材料:

（A）麵糊部份:

蛋黃4個，米糠油/任何植物油40g,

可可粉10克，低筋麵粉45，鮮奶40g

（B）蛋白霜部份:

蛋白4個，檸檬汁/白米醋 1/2茶匙，細砂糖40g,

步驟:

1.將蛋黃和鮮奶攪拌均勻。

2. 過篩好的可可粉和麵粉分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。

   (攪拌過程儘量快速,避免麵粉產生筋性影響口感)

3.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端彎勾的蛋白霜(濕性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。

4.把攪拌好的麵糊均勻地倒入4個烤模中， 把麵糊表面用橡皮刮刀抹平整

5.進爐前在桌上敲幾下敲出較大的氣泡

6.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至140度C繼續烘烤25分鐘。

     (用竹籤插入中心沒有沾粘就是熟透了)

7. 打開烤箱門留2寸縫隙讓烤箱慢慢降溫15分鐘。然後取出蛋糕，從10cm高處往桌面敲幾下（可以防止蛋糕下沉）。

Chocolate Chiffon Cake

(4 nos of 4" round cake pan)

Ingredients of batter: 

4 egg yolks

45g cake flour

10g cocoa powder

40g fresh milk

40g rice bran oil/ any vegetable oil

Ingredients of egg whites: 

4 egg whites

40g castor sugar (I used organic cane sugar)

1/2 tsp lemon juice/ rice vinegar

Steps: 

1) Mix egg yolks and fresh milk, stir till combine.

2) Sift in cake flour and cocoa powder in two batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.

3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add sugar in two batches and beat well between additions. Continue to beat until stiff peaks form. 

4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

5) Pour into 4 nos of 4" round cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 140'C continue to bake about 20minutes. A bamboo stick comes out clean when inserted in the middle. 

6) Open oven door and leave a gap about 2" to let temperature reduced slowly about 15mins. Remove cake from the oven and tap the cake from 10cm height to the table. Allow it to cool completely. 

四季豆炒飯

材料：

白米飯（熟）１大碗

蒜米3瓣

自製香腸２條

四季豆１抓

豆干1塊

高湯／水３湯匙

胡椒粉適量

淡醬油／海鹽適量

做法：

1）把香腸切小塊；把豆干和四季豆切小顆粒；把蒜米切碎備用。

２）用小火熱鍋然後倒入米糠油／橄欖油然後加入香腸和豆干，煎至金黃色。

３）然後加入蒜米略炒香後加入醬油／海鹽。

４）加入飯和高湯，翻炒均勻後加適量的胡椒粉提香

５）翻炒均勻就可上碟享用啦~

French bean Fried Rice

Ingredients :

1 bowl of cooked rice (adult's rice bowl size)

3 cloves garlic (crushed)

2 pcs homemade sausage (diced)

some French beans

1 pc hard tofu (Taokwa)

1/2 tsp liquid Amino OR pinch of sea salt

3 tbsp soup stock / water

Steps:

1) cut the tofu into small pieces, dice the sausage, french beans and crush the garlic.

2) heat wok with some oil, pan fry the tofu and french bean till golden brown.

3) add in garlic and sautéed garlic till fragrant.

4) add in cooked rice and soup stock, stir fry till well mix.

5) add in dash of pepper and sea salt, off fire and done.

during our stays in Penang, mommy still cooking foods for little princess. beetroot soup, dumplings, cucumber egg soup, french bean egg soup, meat buns, milky buns, etc.

17/10/2016 (Mon) 宝宝起司薯片

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

VIDEO LINK / 视频连接

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

網上資料/online information

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。