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市場裡綠竹筍大出,每斤價格在130元起跳,比起麻竹筍每斤在40元左右,真的是「貴」族。如果售價這麼高,還不好吃,那可是會生出一肚子悶氣。國宴主廚溫國智以多年廚師經驗,分享綠竹筍要怎麼對待,才能去苦留甜,增添好滋味。
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雖然食品級鹼水是安全可用的添加物,但楊斯涵提醒,過量使用可能導致麵條出現刺鼻的鹼味,甚至對腸胃造成刺激。市面上合法的油麵會使用食品級碳酸鈉或碳酸鉀(有時與偏磷酸鹽類混合),消費者應避免購買添加非法物質如硼砂、過氧化氫等的產品。若發現麵條口感異常Q勁過 ...
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奇亞籽、亞麻籽、藜麥是近年備受推崇的「超級食物( Superfood )」。消基會公布「 2025 奇亞籽、亞麻籽、藜麥大調查 」,結果發現,有 3 件商品鎘、鉛含量超標。
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