Happy Thursday!
Breakfast: wholemeal bread with cheese slice and fresh milk
Lunch: pasta with white sauce, onion meat.patties, broccoli and edamame
Teatime: steamed onion juice and Sugarless & eggless sweet potato chips
昨天家婆拿了一個小叔以前的玩偶給小公主，原來是皮卡丘! 小公主很喜歡。 。 。於是今天做了個皮卡丘的便當給她。由於她今天想吃通心粉，所以不能像飯糰般捏出皮卡丘的造型。只好用蛋黃煎成黃色蛋皮，再剪出形狀。
便當裡有:-
白醬通心粉
洋蔥肉餅
水煮青花菜和枝豆
五官:紫菜
Pokeball: 蛋白，紫菜，番茄
洋蔥肉餅
材料：
肉碎100克，洋蔥1/2粒，胡椒粉少許，麻油1/2茶匙，醬油1茶匙（我用liquid amino) , 燕麥5克（rolled oat),太白粉1茶匙。
做法：
燕麥用熱水浸泡15分鐘，隔掉水分，待用。洋蔥切粒，用少許油炒軟，待冷。然後把所有材料放在一個碗裡，順時鐘攪拌至起膠。分成5等分，用濕的雙手，搓成球狀壓扁。煎至兩面金黃色即可。
Onion Meat patties
Ingredients:
100g Minced Meat
1/2pc onion
pepper powder
1/2 tsp sesame oil
1 tsp soy sauce (I use liquid amino)
5g rolled oat
1 tsp potato starch
Steps:
1) Soak the Oatmeal in hot water for 15 minutes, sieve away the water, set aside.
2) Dice the onion and pan fry with some oil till soften and fragrance, cool and set aside.
3) Put all ingredients in a bowl and use chopsticks to stir in one direction till mixture is gluey.
4) Divide the meat mixture into 5 portions, with wet hands, roll meat into balls and flatten a bit, pan fry till both sides turn golden brown.
Breakfast: wholemeal bread with cheese slice and fresh milk
Lunch: pasta with white sauce, onion meat.patties, broccoli and edamame
Teatime: steamed onion juice and Sugarless & eggless sweet potato chips
昨天家婆拿了一個小叔以前的玩偶給小公主，原來是皮卡丘! 小公主很喜歡。 。 。於是今天做了個皮卡丘的便當給她。由於她今天想吃通心粉，所以不能像飯糰般捏出皮卡丘的造型。只好用蛋黃煎成黃色蛋皮，再剪出形狀。
便當裡有:-
白醬通心粉
洋蔥肉餅
水煮青花菜和枝豆
五官:紫菜
Pokeball: 蛋白，紫菜，番茄
洋蔥肉餅
材料：
肉碎100克，洋蔥1/2粒，胡椒粉少許，麻油1/2茶匙，醬油1茶匙（我用liquid amino) , 燕麥5克（rolled oat),太白粉1茶匙。
做法：
燕麥用熱水浸泡15分鐘，隔掉水分，待用。洋蔥切粒，用少許油炒軟，待冷。然後把所有材料放在一個碗裡，順時鐘攪拌至起膠。分成5等分，用濕的雙手，搓成球狀壓扁。煎至兩面金黃色即可。
Onion Meat patties
Ingredients:
100g Minced Meat
1/2pc onion
pepper powder
1/2 tsp sesame oil
1 tsp soy sauce (I use liquid amino)
5g rolled oat
1 tsp potato starch
Steps:
1) Soak the Oatmeal in hot water for 15 minutes, sieve away the water, set aside.
2) Dice the onion and pan fry with some oil till soften and fragrance, cool and set aside.
3) Put all ingredients in a bowl and use chopsticks to stir in one direction till mixture is gluey.
4) Divide the meat mixture into 5 portions, with wet hands, roll meat into balls and flatten a bit, pan fry till both sides turn golden brown.
How to boost immune system by natural way?
Steam Onion Juice
suitable for little one who is suffering from flu and cough
8-12mo once daily (1 onion)
12mo above twice daily (1 onion)
(result might be vary to different people)
Steam Onion Juice
Ingredients:
2 big Onion
Steps:
1) peel and cut onion
2) put onion in a bowl
3) put the bowl in the steamer and steam for 15mins high heat, then turn low heat and continue steaming for 45mins
4) cool down and sieve through a coffee strainer
5) ready to serve
提高寶寶免疫系統的~洋蔥水
材料：
2 粒大洋蔥
做法：
1）洋蔥去皮切塊。
2）把洋蔥放進碗裡。
3）大火蒸15分鍾，然後轉小火蒸45分鍾。
4）待涼後，用網濾篩出洋蔥汁。
寶寶咳嗽傷風時的天然食療，平時飲用也可以哦。
（效果因人而異）
（效果因人而異）
8-12個月的寶寶一天可以喝一次
（每次1粒洋蔥的份量）
12個月以上的寶寶可以喝兩次
（每次1粒洋蔥的份量）
Sugarless & Eggless Sweet Potato Chips
Ingredients:
100g cooked sweet potato
35g potato starch
10g rolled oat
5g unsalted butter / olive oil(for 1yo below)
Steps:
1) boil 1 medium size sweet 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 sweet potato with a fork.
2) While cooking the sweet potato, soak the rolled oat with hot water for 10 mins, then sieve away the water, set aside.
3) in the mixing cup, add in mashed potato, soaked rolled oat and butter. Use hand blender / blender to blend them till smooth
4) 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
5) place another sheet of parchment paper / non stick baking sheet to cover the squeezed batters (pic 3-4)
6) 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)
7) 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)
8) return the baking tray to the oven and continue baking for 5-8 mins or till the sides start turning brown.
詳細製作圖
detail making photos
6/7/2017 butter, mashed sweet potato and soaked rolled oat
6/7/2017 奶油，番薯泥和浸软的燕麦
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
無糖無蛋番薯片
材料：
100克熟的番薯泥
35克太白粉
10克 有機燕麥
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番薯，待涼後，稱出所要的重量，壓泥。
2）用熱水浸泡燕麥10分鐘後，過篩掉水分，待用。
3）把番薯泥，浸泡後的燕麥和奶油/橄欖油加入攪拌器/用料理棒，攪拌幼滑。
4） 加入太白粉，用湯匙攪拌均勻就可以了。
5） 把麵糊倒入一個膠袋子裡，剪個小洞。
6）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）
7）取另外一張不沾黏烤紙，覆蓋在擠出的麵糊上面（圖3-4）
8）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）
9） 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）
10）繼續烘烤5-7分鐘；或看見餅乾邊緣開始上色即可。
11）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。
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.
