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 素食食谱:脆炸羊角豆

古方酵素-脆炸羊角豆

酵素本身会把食物的味道提升,而且锁住食物的营养成分并消除农药等。 在等煎炸食物时加入酵素,它更会把食物新鲜度保存着,口感更好。 而且油也不会容易氧化,减少自由基的破坏。

四至六人份

材料

  • 15 条羊角豆

  • 1 杯自发面粉

  • 1/2 杯面粉

  • 适量水

  • 1-2 汤匙古方酵素

调味料

  • 1 茶匙盐

做法

  • 将自发面粉、面粉、盐和水(水里加1-2 汤匙古方酵素)拌匀成炸浆。

  • 锅里油烧热,羊角豆沾上炸浆,下锅油炸至金黄即可。


 

Fried crispy Lady Fingers using Classic Enzyme

Classic Enzyme itself will enhance the taste and preserve the nutrient of the food, it also elimination pesticides. When adding Classic Enzyme during deep fried foods, it would preserve the food freshness, taste better. In addition, the oil is not easily oxidized and  reducing free radical damage.

Servings – Four to six

Ingredients

  • 15 lady fingers

  • 1 cup self-raising flour

  • 1/2 cup flour

  • right amount of water

  • 1-2 tablespoon Classic Enzyme

Seasonings

  • 1 teaspoon salt

Method

  • Mix together these ingredients to make as a paste; self-raising flour, flour, salt and water (add 1-2 tables spoon of Classic Enzyme in the water).

  • Heat oil in the pan, dip the lady fingers with the paste and bring to fried until golden color.


 

Goreng Bendi dengan Classic Enzyme

Classic Enzyme sendiri akan meningkatkan rasa dan memelihara zat daripada makanan, ia juga menghapuskan racun perosak. Apabila menambah Classic Enzyme di dalam makanan semasa mengoreng, ia akan mengekalkan kesegaran makanan, rasanya lebih baik. Di samping itu, minyak tidak mudah teroksida dan mengurangkan kerosakan radikal bebas.

Hidangan untuk Empat hingga enam orang

Bahan-bahan

  • 15 bendi

  • 1 cawan self-raising flour

  • 1/2 cawan tepung

  • air secukupnya

  • 1-2 sudu Classic Enzyme

Untuk Perasa

• 1 sudu teh Garam

Kaedah

  • Campurkan semua bahan-bahan self-raising flour, tepung, garam dan air (tambah 1-2 Classic Enzyme ke dalam air) supaya menjadi battar (adunan pekat).

    • Panaskan minyak, celup bendi dengan battar tersebut dan goreng dengan minyak panas sehingga warna keemasan.

 古方酵素发酵、煮糙米饭

 

古方酵素发酵、煮糙米饭

大部分的谷类,如果没有经过泡水和发酵过程,它在我们身体的反应是酸性反应,虽然是弱酸性,一旦经过发酵过程,它的性质就变成弱碱性了。

发酵罐的谷类,不但容易消化,也增加它的酵素和维他命B群含量,特别是B12.

糙米比白米營養多多,但就跟大多數穀類一樣,含有大量植酸 ﹝phytic acid﹞,是反營養分子﹝anti-nutrient﹞,让它们不能被吸收,但经过泡水的过程,可以把它抛掉,酸化的过程可避免植酸 ﹝phytic acid﹞变成 phytin, phytin是有毒性的。

将谷类发酵后,吃喉是会很舒服的,也会滋养我们。

同样的糙米比白米營養,要是沒经过發酵或發芽的糙米, 就算吃下肚,也是罔然,反而賠上一堆礦物質,對營養是負分。

如何把植酸去除掉而把那些養份變為可用呢?

穀是種子,帶有植酸,對人類是有害之物,是大自然用來保護其幼苗之法,但妙在也自備了「解藥」,即植酸酶﹝phytase﹞。在適當時機,讓那些養分可適 放出來供其子孫幼芽用。

以下是糙米發酵方法。

  1. 先把糙米洗干净,然后加入水和1-2汤匙古方酵素泡糙米。

  2. 第二天,把水倒掉(*)然后拿一块布或盖子盖着2-3小時让糙米催芽。

  3. 等时间到煮饭时,加入适量的新水再加1-2汤匙古方酵素一起煮。

  4. 水開時,也可依口味可加橄榄油,ghee,椰子油,及海鹽。

  5. 也可用純椰奶﹝100%﹞或椰子水來煮。

  6. 想要煮不同种类的糙米饭,可以随喜选择加入咖哩粉,姜粉,黄姜粉,蓝花,香茅,香兰叶來煮,这可以提升糙米饭营养和色彩。

(*)倒掉发酵的水可以拿来浇花或植物。

如此泡出之糙米,煮時間及水量宜稍減。一般人不喜糙米,皆因口感不佳,此此法則無此問題,QQ 的不硬,但又比白米稍咬口。還有此法用在泡豆時,煮出之豆不會漲氣,不過水要比泡米加多,因豆會泡成胖胖的。


Cooked Brown Rice

Brown rice is more nutrition than white rice, but it just like most cereals, contain large amounts of phytic acid which is anti-nutrient.

Most people think that brown rice is more nutrition than white rice, it is not necessarily. If not fermented or sprouted brown rice, even after eaten, it will cause more mineral and nutrients lost.

That’s why sometimes is not necessarily better to take refined grains.

How to eliminate Phytic acid and let the nutrients absorb?

The phytic acid contained in the grain is harmful to the body, is the nature law to protect the grain, but wonderful thing is it owned it  “antidote” that “phytase”. At the appropriate time, so that proper nutrition can put out for reproduction of new bud.

The following is the method of cooking fermented Brown Rice:

  1. Wash rice, then add water and 1-2 tablespoons of Classic Enzyme to soak rice.

  2. The next morning, drained water (*) and covered it for 2-3 hours to let the brown rice sprouting.

  3. When is time to cook brown rice, add right amount of water and 1-2 tablespoons Classic Enzyme together.

Optional :

  • When the water is boiling, add a few drop of olive oil, ghee, coconut oil and sea salt to make it better taste.

  • Pure coconut milk or coconut water also can be added for cooking.

  • Curry powder, ginger powder, turmeric powder, blue flowers, lemongrass, pandan leaves also can be added in for cooking to have better nutrients, taste and energy.

(*) Drained water can be reused for watering flowers or plants.

Most people do not like brown rice, because of poor taste and it roughness, however this method of sprouted brown rice is making the rice more  QQ and not hard, moreover it has better bite than white rice. This method is also can be used for soaking beans, it is good for our body and will not make us bloated after taken the beans.

 

環保酵素洗菜
【環保酵素洗菜】已經冰10天的小白菜,先用清水將青菜上的泥沙沖乾淨,接著把青菜放到到加了兩瓶蓋酵素原液的水盆中,浸泡約45分鐘。泡完將青菜瀝乾就可以煮,不用再沖清水!實驗過如照片中,是在冰箱冰10天的小白菜,原本已經死氣沉沉,泡過環保酵素之後“新鮮翠綠”。這就是環保酵素的桔抗作用。

愛護自己,也愛護地球.


【Eco Enzyme soaking vegetables】

The vegetables has been freeze for 10 days, first clean the sand from the vegetable by rinsing with water , then add two tables spoon of Eco Enzyme into a bucket of water to soak for about 45 minutes. Drain off the vegetables and bring to cook. From the picture, it’s shows that the vegetables has turn to original freshness after soaked with Eco Enzyme. Eco Enzyme has antagonist effect.


【Eco Enzim mencuci Sayur】

Sayur-sayuran tersebut telah disimpan di dalam peti sejuk selama 10 hari, mula-mulanya  membersihkan sayur-sayuran dengan air, kemudian tambah dua sudu Eco Enzim ke dalam sebaldi air untuk rendam selama kira-kira 45 minit. Selepas direndam sayur-sayuran boleh terus dimasak. Dari gambar tersebut, ia menunjukkan bahawa sayur-sayuran telah pulih kesegaran asalnya selepas direndam dengan Eco Enzim. Eco Enzim mempunyai kesan antagonis.

炒菜

 

炒菜时菜里的营养很容易流失,但在炒菜时放入古方酵素可以把菜里的营养成分锁住和消除农药杂味等等。

所以炒菜时放古方酵素要在菜刚下锅时放下,而不是等菜炒好了再放。


 

Many of nutritions are lose during cooking vegetables, so when cooking vegetarian add a table spoons of Classic Enzyme, this could preserve the nutrient of the vegetable and eliminate pesticide.

So the Classic Enzymes should add in immediately after the vegetable is put into the pot, rather than after the vegetable is cooked.


Banyak zat hilang semasa memasak sayur-sayuran, jadi apabila memasak sayur tambahkan sesudu Classic Enzyme, ini akan mengekalkan nutrien di dalam sayur-sayuran dan menghapuskan racun serangga.

Jadi Classic Enzyme harus ditambah selepas sahaja sayur-sayuran dimasukkan ke dalam periuk, dan bukannya selepas sayur-sayuran yang dimasak.

足浴(泡脚)

为什么要做足浴(泡脚)?现今的快速生活方式,从学校和社会承受的压力,过度的思考,头痛病,或者上呼吸道疾病,让大部份的成年人和孩子都非常忙碌,头部被塞满。但是在另一方面,我们的脚却是冷的,因为脚部的冷,导致睡眠不好。感冒的时候,手脚冰凉,导致感染。足浴可以刺激身体的循环,驱散头部压力,重整身体和四肢的能量分配。同样足浴也有放松和镇静的作用,打破恶性循环的症状,给身体充分的时间和机会修复。

 

环保酵素泡脚 排重金属、环境荷尔蒙

  • 半杯125cc环保酵素加入半桶38 – 42oC 温热水中。

环保酵素泡脚对促进血液循环、改善睡眠,消除失眠症、消除疲劳、刺激穴位、治病、养生、强身、祛除脚臭、防止脚气,祛除风湿、祛除脚死皮、脚鸡眼、和排毒素等非常有效。

 

民间有俗语称“富人吃补药,穷人泡泡脚”

 

泡脚禁忌

1、泡脚时间不宜过长,以15到30分钟为宜。

2、饭后半小时不宜泡脚。

 

Eco Enzyme Foot Bath (Soaking Leg)

What are the benefits of soaking leg? In the modern world now, time are moving fast.

Our lifestyle are under pressures due to stress and overloaded work from schools, working and social. These are causing us headache, respiratory problem, cold feet and poor sleep. When we have cold hands and feet, this might lead to poor health and infection. Foot are stimulate the body’s circulation, disperse head pressure, body and limbs reforming energy distribution. Hence foot bath or soaking leg has the calming effect, giving the body ample time to repair.

Enzyme Foor Bath – eliminate toxic

  • ½ cup / 125 cc eco enzyme added, half bucket of 38 – 42oC warm water.

Eco Enzyme foot bath promote blood circulation, improve sleep, eliminate insomnia, fatigue, stimulate acupuncture points, foot odor, rheumatism, prevent athlete’s foot, keep the body healthy and detox.

 

Important Note.

  1. Avoid foot Bath more than 30 minutes, best time is within 15-30 minutes.
  2. Avoid foot bath immediately after food.

环保酵素泡泡脚

 

Edible Enzyme

 

 

 

 

 

 

 

 

 

 

 

 


Dr. Ros恩典与古方酵素是完全未经蒸馏及处理以保持天然成分,是一种科学证实极佳的天然保健与养生食品。

它是以纯天然材料制成,含有我们身体所需要的酵素、维他命、营养及光彩能量,可调节细胞的正常更新周期,促进老旧物质代谢恢复身体活力。

通过酵素转化让我们的身体容易消化和吸收。

Dr. Ros恩典与古方酵素有其獨特作用性:

酵素任务=催化、分解、转化、重组

成份︰

纯净水、综合本地水果和活性蜜糖。

特色︰

100%天然发酵含有12种色彩。不含人工防腐剂、调味料及色素。

  1. 它是以纯天然材料制成,含有我们人体所需要的酵素,矿物质,维他命及植物营养素。
  2. 完全未蒸馏,未经未经过滤,消毒,烹煮以保存天然成分。
  3. 是极佳的纯天然保健与养生食品。
  4. 男女老少适宜。
  5. 经济实惠

酵素的功效功能:

  1. 调整体内新陈代谢系统。
  2. 天然抗生素;能达到消炎及抗菌的作用。
  3. 能清除体内患处或血管中聚集的废物及自由基。
  4. 让消化及吸收功能能正常操作。
  5. 净化及促进血液循环。
  6. 增强体力并促使遭受细胞能重生。

 

使用方法︰

(a) 日常保健 :

饮用 – 每1Liter的饮用水中加入2汤匙(30ml)饮用酵素

消炎茶

DSCN6522a

现在正是气候变化的时候,有很多人都会得感冒,发烧,腹泻和咳嗽。请记得要每天喝消炎茶来提升我们身体的免疫系统,预防生病。

 

消炎茶秘方:

作法/喝法:

古方酵素 (50毫升)、蜂蜜(50毫升)和苹果醋(50毫升) .

一天喝 30 毫升 ,可直接服用浓缩液或加入水中饮用(假如你有感冒,发烧,腹泻或咳嗽那请每天服用100 – 150毫升)。

 


Now is season changing period and a lot people are having flu, fever, diarrhea, cold and cough. Please remember to take Anti-inflammatory tea everyday to build our body immune system to prevent sick. 

Anti – inflammatory Tea Remedy are as below:

Ingredients:

  • Classic Enzyme (50 ml), Honey (50 ml) and Apple Cider Vinegar (50 ml)

Direction:

  • take 30 ml per day , can be directly added to the water or drink concentrated. (if you have flu, fever, diarrhea, cold or cough then take 100 – 150ml a day)

 


Kini adalah musim perubahan cuaca dan banyak orang yang mengalami selesema, demam, cirit-birit dan batuk. Sila ingat mengambil teh batuk semulajadi setiap hari untuk mengingkat kekuatan badan dan mencegah penyakit..

Cara menyedia Teh Batuk adalah seperti berikut: 

Bahan-bahan:

Classic Enzim (50ml), madu (50ml) dan cuka epal cider (50ml) 

Arahan:

Sehari minum 30ml, boleh terus ditambah ke dalam air atau terus minuman pekat (jika anda mempunyai selesema, demam, cirit-birit, sejuk atau batuk sila mengambil 100 – 150ml sehari).

 

Century Gothic

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