關於 cilantro parsley ，我們在網路上蒐集到這些相關的討論、資訊與評價

Marinate Ayam Korang Dengan Mudah? 🍗🍗

Ingredients for 2 servings
2 chicken breasts

CILANTRO LIME

3 tablespoons olive oil
1 clove garlic, minced
4 tablespoons cilantro, finely chopped
2 tablespoons lime juice
½ teaspoon salt, or more to taste
¼ teaspoon black pepper

HONEY CHIPOTLE

¼ cup honey(85 g)
2 tablespoons hot sauce
2 tablespoons ketchup
1 tablespoon chipotle chili powder

LEMON GARLIC

4 tablespoons olive oil
2 tablespoons lemon juice
3 garlics, minced
3 tablespoons parsley, finely chopped
½ teaspoon salt, or more to taste
TERIYAKI

½ cup soy sauce(120 mL)
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon sesame seed

SPECIAL EQUIPMENT

Freezer storage ziplock bag

#simpansinidulu #menusihat #mudahkurus #turunberatbadan #menutengahari #sihat #jommasak #makanpanaspanas #bakarbakar

小心。
Be careful.Translated
早上看到這則「西班牙男性被騙四年，以為吸大麻結果是香菜」的新聞，覺得有趣，順手分享。再一看，是旺中的，文中沒有列出任何出處，立刻心中警報大作。用cilantro/coriander和marijuana一起當關鍵字搜尋，找不到相關報導，朋友提供了原始鏈結，原來是parsley巴西利，不是芫荽。報導譯為「香菜」，是不對的，至不濟也該是「香草」或「香料草」。

繼而一看，原始來源是一個叫做Thereisnews.com的網站，人家banner大剌剌地寫"Not Real, But So Funny"，擺明都是搞笑假新聞。你中時好意思拿來當真實事件報導？他們頭版還有「海水恢復清澈，能從空中看到鐵達尼號沉船殘骸」你要不要順便報一下？

拒看拒轉旺中報導已經很久了，今天竟然被擺一道，真不甘心。這位朱晨寧記者，您怎麼說？

【清香撲鼻】呷一口牛肉清湯

#你心目中最好吃的Pho是哪一間
#你又喜歡甚麼配菜
#星期四食材

湯粉上的香料盛宴
近年越式牛肉湯粉店大行其道，清甜的牛骨湯配上香滑的河粉，柔軟的牛肉片，還有爽口的芽菜及洋蔥，絕對是一碗暖入心的comfort food！不說不知，看似簡單的清湯，原來內有玄機，除了牛肉還會加入不同的香料同煮，如肉桂條、草果、八角、洋蔥及芫茜頭等，所以每次吃完都有種暖和的感覺，就是因為牛肉及香料的溫性屬性。除此以外，上菜時會也同時供應九層塔、辣椒、芫茜，以及越式香草如刺芹，都是性味辛溫的香料。因此別以為清湯湯粉應人人合適，其實本身有偏熱症狀，又或是陰虛火旺人士就忍一忍口了。

九層塔 — 又稱金不換或泰式羅勒。性溫味辛，可疏風解表、化濕和胃、行氣活血。適合感冒頭痛、滯食及消化不良人士食用。

芫茜 — 又名胡菜、香菜，性溫味辛，具發汗透疹、消食下氣之功效，適合患風寒感冒人士適量食用，亦適合食慾不振、胃呆腹脹者食用。

辣椒 — 性熱味辛，可溫中散寒，亦有開胃之效。因受寒而引起的感冒、女性虛寒型痛經及胃寒型胃痛、食慾不振皆適宜。

洋蔥 — 性溫，具祛風發汗、行氣化痰、降血壓、降血脂功效，特別適合風寒感冒患者食用。

刺芹 — 又稱為「鵝蒂」或「假芫茜」，因味道如芫茜相似而得名，多用於泰越菜色中。刺芹性味辛溫，有疏風除熱、利氣健胃的功效，對於食滯腹脹、腸胃炎腹瀉都有緩解之效。

Spice filled pho noodle soup
In recent years, the Vietnamese beef pho restaurants have gotten popular. The sweet beef bone soup, smooth pho noodles, tender beef slices, refreshing sprouts and onions is a warm combination of comfort food. In fact, this simple soup has many mysteries in it. In addition to beef, it is made with different spices such as cinnamon sticks, cardamom, star anise, onion and cilantro root. If you will feel warm after eating pho, it is due to the warm-natured beef and spices. Basil, chili pepper, cilantro, Vietnamese herbs such as parsley are served along with pho, and they are warm in nature and spicy in taste. Therefore, do not think that soup and pho are suitable for everyone. In fact, it is not suitable for those with heat-related symptoms or yin deficiency with excessive fire.

Basil- warm in nature and spicy in taste. It can dispel wind and promote perspiration, dispel dampness and nourish stomach, promote qi and blood circulation. It is suitable for those with cold/flu headache and indigestion.

Cilantro- warm in nature and spicy in taste. It can promote sweating, relieve rashes, and aid digestion. Suitable for those with cold-wind flus, as well as those with poor appetite and abdominal bloating.

Chili pepper- hot in nature and spicy in taste, can warm the body, dispel cold and stimulate appetite. It is suitable for those with cold/flu from catching cold, cold-related menstrual pain, stomach pain due to cold in stomach, and poor appetite.

Onion- warm in nature, can dispel wind and promote perspiration, promote qi circulation and relieve phlegm, lower blood pressure and blood Iipids. It is especially suitable for those with cold-wind flu.

Parsley- also known as the “fake cilantro” because the taste is similar to cilantro, and is mostly used in Thai and Vietnamese dishes. Parsley is warm in nature and spicy in taste. It can dispel wind, clear heat, strengthen qi and stomach. It can alleviate food stagnation, stomach flu and diarrhea.

#男 #女 #我畏冷 #陽虛 #胃脹 #感冒 #頭痛 #腸胃炎 #腹瀉

見た目はホットドッグですが…！？なんと、ソーセージをにんじんに変えちゃいました！
美味しくにんじんを食べる4種の方法をご紹介します！
ぜひ作ってみてくださいね♪

にんじんドッグ
材料：
6人分

野菜ダシ　240ml
リンゴ酢　60 ml
醤油　大さじ2
メープルシロップ　小さじ1
燻煙液 小さじ½
マスタードパウダー　小さじ2
パプリカパウダー　大さじ1
コリアンダーパウダー　小さじ½
ガーリックパウダー　小さじ½
ブラックペッパー（挽いたもの）　小さじ1
にんじん　6本（洗って皮を剥いておく。グリルする場合は下茹でしておく）
オリーブオイル　大さじ1（にんじんをグリルするため）
ホットドッグパン　6本

トッピング
クラシック
甘酢漬け野菜
イエローマスタード
ケチャップ
赤玉ねぎ（みじん切り）
チリ
ベジタリアン・チリ（肉を使わないチリ・ビーンズ）
チェダーチーズ（ピザ用）
コリアンダー（みじん切り）

青椒肉絲風
飴色に煮詰めた玉ねぎ　40g
ピーマン
パセリ（みじん切り）

メキシカン
黒豆
とうもろこし
サルサソース
コリアンダー（みじん切り）


作り方
中くらいのボウルに、野菜ダシ、リンゴ酢、醤油、メープルシロップ、煤煙液、マスタードパウダー、パプリカパウダー、コリアンダーパウダー、ブラックペッパーを入れて混ぜる。
にんじんを耐熱皿に並べ、上から(1)を注ぎ、30分以上浸けておく。
オーブンを220℃に予熱しておく。
オーブンで焼く場合は、耐熱皿をアルミフォイルで多い、40分オーブンで焼いてから、アルミフォイルを外してさらに25分、にんじんがナイフで簡単に切れるほどやわらかくなるまで焼く。
グリルする場合は、オリーブオイルをフライパンで熱して、浸けておいたにんじんを、漬け汁をスプーンでかけながら焼く。少し焦げ目が付くまで、両面2分ずつ焼く。
(4)あるいは(5)で調理したにんじんを、ホットドッグパンに挟む。
お好きなトッピングをのせて完成！

Ingredients:
for 6 servings
1 cup vegetable broth(240 mL)
¼ cup apple cider vinegar(60 mL)
2 tablespoons soy sauce
1 teaspoon maple syrup
½ teaspoon liquid smoke
2 teaspoons mustard powder
1 tablespoon paprika
½ teaspoon ground coriander
½ teaspoon garlic powder
1 teaspoon ground black pepper
6 carrots, washed and peeled (and boiled, if grilling)
1 tablespoon olive oil, for grilling
6 hot dog buns

TOPPINGS
CLASSIC
relish
yellow mustard
ketchup
red onion, chopped
CHILI
vegetarian chili
shredded cheddar cheese
fresh cilantro, chopped
ONIONS & PEPPERS
¼ cup caramelized onions(40 g)
green pepper
fresh parsley, chopped
SOUTHWESTERN
black bean
corn
salsa
fresh cilantro, chopped

Preparation
In a medium bowl, combine the vegetable broth, apple cider, soy sauce, maple syrup, liquid smoke, mustard powder, paprika, ground coriander, garlic powder, and pepper.
Place the carrots into a baking dish and pour the marinade on top. Let marinate for at least 30 minutes.
Preheat the oven to 425°F (220˚C).
If baking, cover the baking dish with aluminum foil and bake for about 40 minutes. Remove the foil and bake for another 25 minutes, until the carrots are just tender enough to be poked with a knife.
If grilling, heat the olive oil on a grill pan on high heat. Add the marinated carrots to the pan and spoon a bit of the marinade over. Cook for about 2 minutes on each side, until slightly charred.
Place the carrots in buns and add your desired toppings.
Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

Ingredients:
2 cups soaked chickpeas
1/2 cup of onion
bunch of cilantro and parsley until the mixture looks green
1 garlic
1tsp toasted cumin powder
chili powder to taste
2tbsp lemon juice
2tbsp flour
1/2 tsp baking soda
1 tsp salt( you can increase)

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Generally, the macronutrient ratio varies within the following ranges:
• 60-75% of calories from fat
• 15-30% of calories from protein
• 5-10% of calories from carbs


CHEESY MUSHROOM OMELETTE (serves 1)
1) 3 whole eggs - 216Cals, 18g Protein, 14.91g Fat
2) 2 tbsps. Unsalted Butter - 204Cals, 0.2g Protein, 23g Fat
3) ¼ cup Shredded Mozzarella Cheese - 85Cals, 9g Protein, 5.66g Fat
4) ½ Red Bell Pepper, diced - 18Cals, 1g Protein, 0g Fat
5) ½ cup Baby spinach - 5Cals, 0.43g Protein, 0g Fat
6) ½ Yellow Onion, diced - 32Cals, 0.6g Protein, 0.04g Fat
7) 1 cup Mushrooms, diced - 16Cals, 2.2g Protein, 0.2g Fat
8) Salt and pepper to Taste

Per Serving: 576Cals, 43.8g Fat, 31.43g Protein

Steps:
1) Over medium-high heat, saute the mushrooms, bell pepper and onion in a nonstick pan with 1 tbsp butter for about 3-4 minutes.
2) Add spinach; cook and stir until spinach is wilted. Set aside.
3) Whisk the eggs with a fork until smooth and frothy.
4) Next, melt 1 tbsp. butter in a non-stick pan. Then, pour in the eggs evenly.
5) When the omelette begins to cook, sprinkle the vegetables and cheese on top.
6) Using a spatula, carefully ease around the edges of the omelette, and then fold it over in half. Serve hot.


SHRIMP AVOCADO SALAD WITH FETA CHEESE (serves 2)
1) 200g Shrimp, peeled - 210Cals, 40g Protein, 3.4g Fat
2) 2 cups Baby Spinach -20Cals, 1.72g Protein, 0g Fat
3) 2 Whole Eggs, sliced - 144Cals, 6g Protein, 9.94g Fat
4) 1 Avocado, diced -250Cals, 4g Protein, 23g Fat
5) ½ cup Cherry Tomato, halved - 13Cals, 1g Protein, 0g Fat
6) ¼ cup Feta Cheese, diced - 99Cals, 5.3g Protein, 7.98g Fat
7) 1.5 tbsps. Butter - 153Cals, 0.15g Protein, 18g Fat
8) Salt and Pepper to taste

Tzatziki Dressing (serves 4)
1) ½ cup Yoghurt – 75Cals, 5g Protein, 1.9g Fat
2) ¼ cup Mint Leaves, finely chopped – 4Cals
3) ½ cup Cucumber, finely grated – 16Cals, 0.35g Protein
4) 2 tsps. Lemon Juice – 2Cals
5) 1 Garlic Clove, minced – 5Cals, 0.19g Protein
6) Pinch of Salt and Black Pepper to taste

Per serving: 457Cals, 30.4g Protein, 31.4g Fat

Steps:
1) Saute the shrimps in a nonstick pan with butter until the shrimps are cooked through, for about 3 to 4 minutes.
2) Season with dried mixed herbs and salt & pepper. Set aside and allow the shrimps to cool down.
3) Let’s prep the salad! On a bowl or plate, fill the base with baby spinach.
4) Then arrange the shrimp, cherry tomatoes, sliced eggs and avocado on top of spinach. Top it up with feta cheese.
5) Serve it with a side of tzatziki dressing.


THAI FISH CURRY INFUSED WITH COCONUT MILK (serves 2)
1) 2 pieces Mackerel - 460Cals, 41.7g Protein, 35.3g Fat
*you can choose any other white fish of your choice.
2) 200ml Full Fat Coconut Milk - 316Cals, 3.3g Protein, 29.6g Fat
3) 1.5 tbsp. Red Curry Paste - 22.5Cals, 0g Fat
4) 1 Onion, roughly chopped - 44Cals, 1.2g Protein, 0.1g Fat
5) 1 cup Okra - 33Cals, 1.9g Protein, 0.2g Fat
6) 1 Carrot, sliced - 25Cals, 0.6g Protein, 0.1g Fat
7) 1 cup Baby Corn - 133Cals, 4.3g Protein, 1.64g Fat
8) 1 Tomato, roughly chopped - 22Cals, 1g Protein, 0.25g
9) Fresh Cilantro, chopped - 0.2Cals, 0g
10) 1 cup Water
11) Salt and Pepper to taste

Per serving: 528Cals, 27g Protein, 33.5g Fat

Steps:
1) In a pot, cook the curry paste over medium heat very quickly for 1 minute or until fragrant.
2) Then stir in the coconut milk and water. Gently bring to boil.
3) Add fish, all the vegetables and season with salt and pepper. Stir to combine and bring to a boil.
4) Reduce the heat to medium-low and allow all the ingredients to simmer until fish is cooked through and vegetables are tender, for about 20 minutes. Don’t forget to stir occasionally.
5) Garnish with parsley and serve warm.