脆皮春卷(无油配方)Crispy Spring Rolls (Oil-free)

 Anjani 蜂鸟健康TheHummingBird 2022-03-29 原文

脆皮春卷(无油配方)Crispy Spring Rolls (Oil-free)

脆皮春卷

这些美味可口的春卷里装满了切碎的蔬菜、大蒜和生姜,且是使用空气炸锅的无油脂配方。传统的油炸春卷,对肝脏负担很重,这对于任何想要疗愈慢性病症的人来说都并不利。这道食谱提供了一种享受春卷美味但不会让肝脏负担过重的方法。

洋葱、葱等含有硫(包括植物化学物大蒜素、其他有机硫化物和尚未被发现的硫化合物),这是为什么它们是天然抗生素的部分原因(尤其是生吃时)。洋葱中的硫非常有利于缓解关节疼痛、退化、不适,并帮助修复肌腱和结缔组织。

紫甘蓝含有抗病色素,紫甘蓝中的硫很容易将这些色素中的植物化学物输入肝脏,使紫甘蓝成为最能恢复肝脏活力的食物之一。

脆皮春卷

原料:

1杯切碎的葱

3瓣切碎的大蒜

1汤匙切碎的姜

1茶匙辣椒片(可选项)

2杯切碎的蘑菇(可选项)

1杯切碎的西兰花(可选项)

1杯胡萝卜丝

1杯切碎的紫甘蓝或绿卷心菜

1茶匙盐或2汤匙椰子酱油(可以根据自己口味调节量)

1汤匙柠檬汁

14-16张糙米米纸

制作:

将不粘陶瓷锅放在中高温上,加入葱、大蒜和生姜,搅拌3-5分钟直到葱变软,加点水防止粘连。

如果使用蘑菇,请放入锅中煮 4-5 分钟,直到变软。将剩余的蔬菜、盐或椰子酱油和柠檬汁加入锅中,煮至蔬菜变软,经常搅拌约 3-5 分钟,起锅备用。

将糙米米纸(一次一张)浸泡在水中直到变软,然后放在砧板上或干净的台面上。在米纸中心下方放入约2汤匙馅料。将两边向内折叠,然后紧紧卷起。重复直到用完所有馅料。

把春卷放在空气炸锅里。确保卷之间留有空间,以免黏连。200度温度下烹饪8-13 分钟,直到变成褐色和酥脆。即可享用。

4人份

Crispy Spring Rolls

These delicious, savory spring rolls are filled with shredded vegetables, garlic, and ginger. The ingredients are oil-free and by using an air-fryer you can also cook them without oil. Fried foods, like traditional spring rolls, are hard on the liver and are problematic for anyone wanting to heal a chronic illness or symptom. This recipe gives you a way to enjoy a similar experience without the drawbacks.

Onions contain sulfur (including the phytochemical allicin, other organosulfides, and sulfur compounds that haven’t yet been uncovered in research), which is part of what makes them nature’s antibiotic (especially when eaten raw). The sulfur in onions makes them wonderful for alleviating joint pain, degeneration, discomfort, and for repairing tendons and connective tissue.

Red cabbage contains illness-fighting pigments. The sulfur in cabbage carries the phytochemicals from these pigments into the liver with great ease, making red cabbage one of the most rejuvenating foods for the liver.

Crispy Spring Rolls

Ingredients:

  • 1 cup chopped scallions
  • 3 garlic cloves, minced
  • 1 tbsp finely chopped ginger
  • 1 tsp chili flakes (optional)
  • 2 cups chopped mushrooms (optional)
  • 1 cup finely chopped broccoli (optional)
  • 1 cup shredded carrots
  • 1 cup finely chopped red or green cabbage
  • 1 tsp sea salt or 2 tbsp coconut aminos, more to taste
  • 1 tbsp lime juice
  • 14-16 brown rice papers

Directions:

Place a large non-stick ceramic pan on medium-high heat. Add the scallions, garlic, and ginger. Cook, stirring often, for 3-5 minutes or until the scallions are soft. Add a bit of water to prevent sticking.

If using mushrooms, add them to the pan and cook for 4-5 minutes, until soft. Add the remaining vegetables, sea salt or coconut aminos, and lime juice to the pan and cook until the vegetables are soft, stirring often, for about 3-5 minutes. Remove from heat and set aside.

Soak a rice paper (one at a time) in water until pliable, then place on cutting board or clean countertop. Add about 2 tablespoons of filling just below the center of the wrapper. Fold the sides inward, then roll up tightly. Repeat until all of the filling is used.

Place the spring rolls in an air-fryer. Make sure that there’s space between the rolls so that they don’t stick together. Cook for 8-13 minutes at 400F, until browned and crispy.

Serve immediately to retain crispiness.

Serves 4

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