#食用篇 防疫懶人飲食:各國泡麵
#stayhomestaysafe
疫情來臨看到大家各種泡麵搶購
要記得有些熱量也不低唷,幫大家整理常見⬇️
(P:蛋白質 F:脂肪 C:碳水化合物)
💡韓國
1⃣️金炸醬麵
熱量 625卡!P:14 / F:24 / C:88
2⃣️超濃起司拉麵
熱量 525卡!P:11 / F:17 / C:82
3⃣️辛拉麵
熱量 506卡!P:10 / F:10 / C:80
💡台灣
1⃣️統一肉燥麵
熱量 417卡!P:9 / F:21 / C:48
2⃣️維力炸醬麵
熱量 410卡!P:8 / F:20 / C:49
3⃣️來一客
熱量 327卡!P:6.5 / F:16 / C:39
💡日本
1⃣️油豆腐烏龍麵(日清)
熱量 418卡!P:9 / F:17 / C:58
2⃣️酸辣海鮮杯麵(合味道)
熱量 325卡!P:6 / F:14 / C:44
3⃣️一蘭拉麵
熱量 583卡!P:12 / F:38 / C:58
————————————————————
最讓我意外的是金炸醬麵熱量竟然爆高!
等於一個便當了,韓國泡麵普遍都偏高
主因會是他的濃稠醬料都以油脂為基底。
✍️留言告訴我,你都吃哪一款泡麵?
❤️若是減重減脂遇到瓶頸
#點選連結填寫表單參加8週減脂計畫
lihi3.com/cOE6a
#減脂路上有我陪伴
#營養師 #減脂 #台北營養師 #飲食 #瘦身飲食
#台北健身 #知識 #圖文 #蛋白質 #減重 #減重飲食
#傑瑞報你知
同時也有1部Youtube影片,追蹤數超過157萬的網紅Cooking with Dog,也在其Youtube影片中提到,We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The proce...
c-82 在 楊桃成熟時 Facebook 八卦
# 桃媽 x My Little Princess By CC 送禮文#
87 Vanessa Van🎁舒緩膏
115 Suki Hui 🎁噴鼻D
101 Peter Choi 🎁噴鼻C
82 Tsz Wa Yeung 🎁噴鼻A
108 Nnadia Chungling 🎁噴鼻B
143 Ykc Tungkit
86 Miko Ng 🎁噴鼻D
33 Yobo Leung 🎁噴鼻A
77 Mon Mung 🎁噴鼻C
111 Choicy Wan 🎁舒緩膏
請得獎者係3日內自行cap圖pm桃媽
每款禮物為2支
先到先揀
(遲左就再抽過喇😏😏😏)
再次恭喜得獎朋友😊😊
c-82 在 Sassy Urbanite's Diary Facebook 八卦
[Bali Holiday Day 7] Best thing to do in Bali is to chill by the pool and watch the sun goes down... I didn't want to go home today 🙁
__________________________
Did you know that Bali has only two seasons: The dry season (April to October) and the wet season (October to April), with May is the hottest month in Bali with an average temperature of 28°C(82°F) and the coldest is January at 26°C (79°F)?
__________________________
📷: Sony RX100M3 @sonymalaysia
#SonyRX #SonyRXMoments #SonyMalaysia_RX #SonyRX100M3
#jimbaran #bali🌴#TravelAsia #thebaliguru
c-82 在 Cooking with Dog Youtube 的評價
We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The process requires a bit of time, but it is definitely worth it!
How to Make Nikuman
https://cookingwithdog.com/recipe/nikuman/
(8 pieces)
- Dough -
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)
- Meat Mixture -
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)
8 sheets of Baking Paper (2x2 in/5x5cm)
** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).
We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?ref=share&v=_Mw19wVXtn4 Thank you for your support!
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寒い日に食べたくなるホッカホカの肉まんを作ります。手作りすると皮もあんも絶品です。作るのに時間がかかりますがとっても美味しいので是非作ってください。
肉まんの作り方
https://cookingwithdog.com/ja/recipe/nikuman/
<材料>
-生地-
・中力粉:250g
・インスタントドライイースト:小さじ1 (予備発酵のいらないドライイースト)
・ベーキングパウダー:5g
・砂糖:25g
・塩:二つまみ
・ごま油:大さじ1
・ぬるま湯:130ml(椎茸とエビの戻し汁を含む)
-肉あん-
・豚肩ロース薄切り:150g
・塩:小さじ1/2
・コショウ:少々
・砂糖:小さじ1
・しょう油:小さじ1
・オイスターソース:小さじ1
・五香粉:小さじ1/8
・片栗粉:大さじ1
・ごま油:小さじ1
・キャベツ:100g
・長ねぎ:40g
・しょうがみじん切り:大さじ1
・干ししいたけ:2枚
・干しエビ:5g
オーブンペーパー:5×5cm 8枚
字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! http://www.youtube.com/timedtext_video?ref=share&v=_Mw19wVXtn4 いつも応援していただき本当にありがとうございます!
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