大部份食譜都教人用藜麥做沙律,但我不是天天在家吃西餐的人,所以通常用懶人法:直接勺兩、三湯匙放進湯裡吃。主要是因為家中只有我一人吃藜麥,所以通常煮了一煲(一包約500克)後我可以吃一個月左右,所以必須放在雪櫃(後來直接分裝放在冰格),吃時要加熱一人份有點麻煩,所以乾脆將冷的藜麥扔進熱湯,簡單利落。
沙律以外,網上也有很多藜麥食譜,例如混合麵糰做麵包、穀物棒、蛋糕,做餡餅的餅底,又或者當成意大利飯(risotto)煮也可以。中式吃法的話,除了像我直接加進湯裡(算中式嗎?),也有人會把它當作糙米一樣混進白米飯吃。
市面普遍常見的藜麥有黑、紅、白三種,也有混合三色的款式。我自己最愛吃紅色,認為它口感最佳,帶點煙韌,咀嚼時有微微的穀物香。黑色據說營養最豐富,但我最不喜歡,它質地稍硬,而且似乎較為小顆,卻又無甚香氣味道,所以吃起來真的像吃沙。白色則不論在嚼勁和香氣上都在中庸位置,最大好處,我想應該就是塞牙縫不明顯吧。藜麥小小一顆極易塞牙縫而不自覺,紅、黑色的實在非常明顯,所以我常常在吃紅色藜麥後都會喝口湯或飲料,其實是在偷偷漱口,哈哈。
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我...有得食就可以...拍拍
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你好鸭,kaylaway!
@tenki给您叫了一份外卖!
南瓜糕
吃饱了吗?跟我猜拳吧! 石头,剪刀,布~
如果您对我的服务满意,请不要吝啬您的点赞~
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