|
市面上已推出山茶油，因與橄欖油和葡萄子油屬同系，但更耐熱，味道也更清香，已甚受注重健康飲食人士們歡迎。
原來山茶油在中國早便入饌，湖南一帶的居民用山茶油煮食已是常規。愛清淡的日本人亦常用此食油。
山茶油的優點，除了有山茶花的幽香外，也含豐富的維他命E及抗毒素、奧米加三及奧米加六脂肪酸，對人體健康有高益效。山茶油所含的飽和脂肪成份，比橄欖油還低，且完全不含反式脂肪，絕對吃得心安理得！ |
| 材料 |
做法 |
半磅雞肉切片，用各 1/4 茶匙糖、麻油、鹽；各半茶匙山茶油、粟粉；各一茶匙生抽、蠔油醃勻
蒜茸、薑茸..........1/2 茶匙
大紅椒，切片.......1/2 只
沙葛片................4 安士
雪豆...................4 安士
山茶油................1 1/2 湯匙
清水...................4 湯匙
酒、鹽、胡椒粉......少許 |
1. 熱鑊、煮油，將紅椒、沙 葛、雪豆下鑊，炒約一分 鐘, 取出，備用。
2. 倒其餘山茶油落鑊，加入 蒜茸、薑茸，滾起時落雞 柳，炒三十秒，加水上蓋 轉中上火煮約兩、三分鐘。
3. 轉大火，將（1）回鑊，撈 勻，灒酒，炒勻上碟。
4. 配飯或撈麵均可。 |
|
|
Camellia Oil may be new to the Canadian market, but both Chinese and Japanese have been consuming them since long ago. The fine quality of this floral-scented, amber colour oil resembles Olive oil and Grape seed oil, but has a much higher smoked point (240’C), making it a great cooking oil for grilling, wokking and stir-frying.
Studies show trans-fats free Camellia oil has no cholesterol or sodium. Rich in Omega 3 and Omega 6; Camellia Oil contains high Vitamin E and anti-oxidant. With saturated fat content even lower than Olive oil, Cameillia oil can play an important role in achieving a healthier diet. For the whole family. |
| Pan-fried chicken with tri-colour vegetables (Served 4-6) |
Ingredients:
8 oz. Chicken breast, sliced. Marinate with 1/4 tsp. Each sugar, sesame oil & salt;½ tsp. each of Camellia Tea Oil, corn starch, 1 tsp. light soy and oyster sauce.
½ tsp. minced garlic and ginger
½ red pepper, sliced
4 oz. Jicama, sliced
4 oz. Snow pea
1.5 tbsp. Camellia Tea Oil
4 tbsp. Of water
Splash of rice wine
Pinch of salt & pepper |
|
Method:
1. Heat 1 tbsp. oil in wok, add in red pepper, jicama and snow pea.Stir and cook for 1 minute. Set aside.
2. Using same wok, pour in and heat remaining Camellia Tea oil, sizzle in garlic & ginger, add in chicken, stir and cook on high heat for 30 seconds, add in water, stir well, cover and cook for 2-3 minutes on medium heat.
3. Turn on high heat, return red pepper, jicama and snow pea into wok, stir and cook for 30 seconds. Spash in wine, stir well. Ready to serve.
4. Serve on rice or add into chow-mein. | |
2008 Kwong Fung Group. All rights reserved