转载自
烹饪过程视频:_D01A
食谱是2份的用量。
1 tbsp=15 ml
1 tsp=5 ml
1 oz=28 g
1 cup = 16 tbsp = 48 tsp = 240 ml
Macros per serving:
• 85 Calories
• 5g of Fat
• 3g of Protein
• 3g of Net Carbs
每份:
• 85卡路里
• 5g脂肪
• 3g蛋白质
• 3g净碳水化合物
用料
cauliflower(菜花) | 1/2 head(1/2棵) |
sour cream(酸奶油) | 1/4 cup |
salt(盐) | |
pepper(胡椒粉) | |
配料(可选) | |
butter(黄油) | |
heavy cream(鲜奶油) | |
feta(菲达奶酪) | |
cheddar(切达奶酪) | |
ham(火腿) | |
mushroom(蘑菇) |
【生酮ketogenic】奶油菜花泥 低碳水low carb/gluten-free/paleo的做法
修剪菜花,并切成小块。Trim the cauliflower and cut it into bite sized florets.
锅中烧开水,转小火。将菜花放蒸架上蒸10分钟左右,熟至能轻易用叉子插入。Set a half inch of water to boil in a pot. Reduce the flame to a simmer and steam florets in a steam basket with a tightly fitting lid for about 10 minutes or until easily pierced with a fork.
滤干水份,把菜花放入盆中,加入盐和胡椒粉调味。Drain the water from the pot and add the cauliflower back in. Season with salt and pepper.
加入1/4杯酸奶油(也可以加2汤匙鲜奶油和黄油),酸奶也是不错的选择。Add 1/4 cup of sour cream (you can also use 2 tbsp of heavy cream and butter if you like). Yogurt would also be a good option!
用手持搅拌器搅拌至蓬松奶油状。Using an immersion blender, blend the florets until they're fluffy and creamy.
加料选择:1、蘑菇&龙蒿 2、橄榄&菲达奶酪 3、火腿&切达奶酪(随意加入任意你喜欢的配料,当然,要符合生酮的低碳水原则)Dress with any mix ins you like! We like 3 different ones: mushrooms & tarragon, olives & feta, and ham & cheddar.
小贴士
steam basket:=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1460215517&sr=1-2&keywords=steam+basket&linkCode=sl1&tag=tasteaholic09-20&linkId=7c932d9d6211f637c6698d709155c53a
食谱中这个steam basket的亚马逊链接,其实感觉跟我们的蒸架意思差不多嘛