關於 日清 oillio ，我們在網路上蒐集到這些相關的討論、資訊與評價

一直以來，喜愛料理的我，對於食安問題都很要求，除了食材本身以外，另外一個料理的靈魂就是”健康的油”了，以前就已經接觸到綺麗健康油，當初就是因為他標榜著台日合作而買的😄😄😄，但認真研究這瓶油之後才發現他有很多厲害的地方💪💪💪

1. 綺麗健康油有中日雙認證、SGS檢驗合格，是統一與日本日清OilliO株式會社(日本家用油NO.1的公司)合作在台灣推出上市。

2. 成份中有”中鏈脂肪酸”的健康認證食用油，有助於不易囤積體脂肪。

3. 綺麗健康油是將萃取自植物果實的中鏈食用油與安定的植物油，經過酵素型酯基交換技術而成的健康油，食用後容易轉變為能量而代謝。

4. 煎煮炒炸都適合，油品穩定不易產生油煙。

所以這瓶油超級適合現在注重養生的我們，更厲害的是”有助於不易囤積體脂肪”，也不用擔心因為不同的料理要換不同的油，而在家擺了好多款油，綺麗健康油，我發自內心的推薦，好用！

【本文與綺麗健康油合作】

https://www.pecos.com.tw/brands-%E7%B6%BA%E9%BA%97%E5%81%A5%E5%BA%B7%E6%B2%B9.html
#綺麗健康油 #中鏈脂肪酸 #體脂肪 #食用油 #健康認證

一直以來，喜愛料理的我，對於食安問題都很要求，除了食材本身以外，另外一個料理的靈魂就是”健康的油”了，以前就已經接觸到綺麗健康油，當初就是因為他標榜著台日合作而買的😄😄😄，但認真研究這瓶油之後才發現他有很多厲害的地方💪💪💪

1. 綺麗健康油有中日雙認證、SGS檢驗合格，是統一與日本日清OilliO株式會社(日本家用油NO.1的公司)合作在台灣推出上市。

2. 成份中有”中鏈脂肪酸”的健康認證食用油，有助於不易囤積體脂肪。

3. 綺麗健康油是將萃取自植物果實的中鏈食用油與安定的植物油，經過酵素型酯基交換技術而成的健康油，食用後容易轉變為能量而代謝。

4. 煎煮炒炸都適合，油品穩定不易產生油煙。

所以這瓶油超級適合現在注重養生的我們，更厲害的是”有助於不易囤積體脂肪”，也不用擔心因為不同的料理要換不同的油，而在家擺了好多款油，綺麗健康油，我發自內心的推薦，好用！

【本文與綺麗健康油合作】

https://www.pecos.com.tw/brands-%E7%B6%BA%E9%BA%97%E5%81%A5%E5%BA%B7%E6%B2%B9.html
#綺麗健康油 #中鏈脂肪酸 #體脂肪 #食用油 #健康認證

團購~烤洋蔥花

美國餐廳有道炸洋葱的料理，整顆切了多刀的洋葱沾粉油炸，炸好像一朵盛開的花，香酥脆的口感蠻好吃的，雖然這也可以自己做，但炸一整顆切了多刀的洋葱，感覺有些麻煩，所以只在餐廳吃過，並没自己做過，除了麻煩，也不想吃太多油炸，不油炸，那我就用烤的也不錯，雖然吃起來美味不如炸的，但熱量少很多，烤過的洋葱，脆脆的口感也可口，撒些椒鹽就可以吃，品嚐食物的原味也不錯，烤過後的洋葱，像盛開的花很美，因為用較高溫來烤，加上烤的時間也長，所以我用發煙點較高的綺麗健康油，將油塗抹在整洋葱上來烤，油品穩定也不用擔心長時間高溫烘烤。

【團購時間】：7/9~7/18

【團購網址】：http://bit.ly/2RVIzS0

【團購組合】：

綺麗健康油3瓶組
$543 (原價$684)

綺麗健康油2瓶+統一生機有機大豆機能植物奶組合
$671 (原價$806)

綺麗健康油2瓶+統一生機黑穀機能植物奶組合
$878 (原價$1,036)

綺麗健康油2瓶+統一生機燕麥機能榖粉組合
$878 (原價$1,036)

【商品資訊】：

**統一綺麗健康油~為統一與日本日清oillio集團合作，原裝原瓶自日本進口，是芥花油與中鏈食用油（精煉自棕櫚仁油與椰子油）之酵素轉化油，而非調和油，由於中鏈脂肪酸在人體內代謝的途徑不同，中鏈的脂肪酸能得到更有效率的分解並轉化為能量，也因此不易形成體脂肪，而且產品的脂肪酸比例也調整至接近（普通飲食）建議的「飽和：單元不飽和：多元不飽和=1：1.5：1」食用比例[註]，料理的烹煮方式有煎、煮、炒、炸、燉、烤、紅燒及涼拌，不同的烹煮方式，烹調溫度就會有所不同，一般會以發煙點高低來選擇烹調用油，當油到達發煙點時，裡面的脂肪酸與甘油會游離出來，氧化變質，就會散發出有害的物質，揮發到空氣中，所以高溫煎炸就應使用高發煙點的油品才安全，綺麗健康油發煙點約212℃，適合煎煮炒炸涼拌等各式料理，全素也可食用，油品穩定不易產生油煙，廚房相對也潔淨不油膩。
[註]資料來源：95年12月行政院衛生署發行「臨床營養工作手冊」之「普通飲食」，比例依各脂肪酸佔總熱量的佔比上限建議值計算。「普通飲食」建議之脂肪酸比例係針對每日飲食中的烹調用油及隱性油脂(如烘焙類食品、肉類等所含的油脂)的總和而言，非針對單一食用油。

**有機大豆機能植物奶~使用優質有機黃豆製作而成，全豆磨製，保留黃豆營養，低溫烘焙不燥熱。黃豆營養豐富，可提供人體對蛋白質的需求，蛋白質為人體細胞、組織、器官的主要構成物質。幫助生長發育，有助於組織的修復，為肌肉合成的來源之一，可用於肌肉生長。此外，膳食纖維高，可促進腸道蠕動，增加飽足感！添加果寡糖，幫助維持消化道機能，改變細菌叢生態，調整體質！每日一杯有機大豆機能植物奶，是您營養補給、健康維持的好選擇！

**黑穀機能植物奶~穀物食材為人體活動所需的優質營養來源，採用多種未精製化穀物元素-米麥類、雜糧類及豆類食材，回歸食材原滋味，維持消化道機能，打造全家人健康營養基礎。食以黑為佳，精心調配，豐富黑色元素，包含黑芝麻+黑豆+黑糯米+黑木耳，滋補養生。高纖高鈣配方，膳食纖維促進腸道蠕動，新陳代謝更健康，有助於維持骨骼健康，添加葡萄糖胺鞏固健康，打造熟齡族群健康營養基礎，早中晚都能食用，讓您精神充沛，滿滿健康每一天。

**燕麥機能榖粉~以多達40多種食材，包括多種綜合榖物、多種豆類及養身食材，還有搭配燕麥片，多元攝取，一次滿足，膳食纖維幫助維持消化道機能、增加飽足感，回歸簡單的食物攝取，享受食材滋味與營養元素，身體少負擔。隨時沖泡一杯，是全家大小方便又營養的好選擇。

產品成分（產品使用的原料）：乳粉、細燕麥片、菊苣纖維、非基因改造黃豆、小麥粉、燕麥粒、異麥芽寡糖、糙米粉、非基因改造玉米、糙米、麥芽精粉、黑糯米、紅小麥、蔗糖、牛奶鈣、綠豆、黑芝麻、高粱、白薏仁、青豌豆、紅豆、芡實、山藥、白鳳豆、米豆、蕎麥、雪蓮子、杏仁、黑棗萃取物、花豆、小米、大麥、甘草萃取物、芡實萃取物、蓮子萃取物。

【團購資訊】：http://bit.ly/2RVIzS0

烤洋蔥花

材料： 洋葱 1顆(各色洋葱皆可) 綺麗健康油 2-3tsp 胡椒鹽

https://rulichsu.pixnet.net/blog/post/467607227-%e7%83%a4%e6%b4%8b%e8%94%a5%e8%8a%b1

In this video, I will show you how to make a healthy carrot cake!

This is the perfect homemade gift idea for your parents or your friends!

I used sugar substitute (to save calories) but you can of course use regular sugar.

---------------------------------
Sugar-Free Carrot Cake

Difficulty: Easy
Time: 1.5hr
Number of servings: 1 loaf

Necessary Equipment:
18×8cm (7x3inch) loaf pan

Ingredients:
2 eggs
30g (1.0oz.) sugar substitute or 90g (3.2oz.) regular sugar
100g (3.5oz.) carrot
70g (2.5oz.) mixed dried fruit: raisins, pineapple, cranberries, orange peel (no sugar added)
40g (1.4oz.) chopped walnuts
120ml vegetable oil
A
* 200g (7oz.) cake flour
* 1 tsp. baking powder
* 2 tsp. cinnamon powder
* 1 tsp. ginger powder

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 170C (338F).
2. Grate the carrot with a coarse grater (or in a processor if you have). Mix A and sift them together if you have time.
3. Beat eggs in a bowl. Add sugar and mix well.
4. Mix in the grated carrot, mixed dried fruit, and chopped walnuts.
5. Add the vegetable oil and mix well. Then sift in A and fold in with a spatula.
6. Pour the batter into the pan and smooth the top. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface. Bake at 170C (338F) for 40-50 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
7. Remove the cake from the pan and place it on a wire rack to cool.

* When the cake is completely cool, wrap tightly in plastic wrap. It will last wrapped this way for few days (in the fridge).
* You can also wrap each slices of pound cake individually with a plastic wrap.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_08.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

The sugar substitute I used:
Sugar Cut by Asadaame *10g Sugar Cut = 30g regular sugar
浅田飴 シュガーカットゼロ顆粒
http://www.asadaame.co.jp/products/new/sczerokaryu.html

The oil I used:
Nisshin Oillio Healthy Choleste *this oil lowers your blood-cholesterol levels
日清オイリオ ヘルシーコレステ
http://products.nisshin-oillio.com/katei/shokuyouyu/kenkouoil/017733.php

Other Gift Recipe Ideas ;)
http://www.youtube.com/watch?v=9eUYa4fz3h4
http://www.youtube.com/watch?v=HI4GUoRl0WI
http://www.youtube.com/watch?v=UA0KDkhHfrk
http://www.youtube.com/watch?v=6zqtAjcnxl4

Music by
Josh Woodward
Morning Blue - INSTRUMENTAL
http://www.joshwoodward.com/

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Katsu Sando is Tonkatsu Sandwich and it is another popular Japanese dish! It is great for bentos (lunchbox item) and potluck parties, too!

Instead of using boneless pork chops, I'm going to use thinly sliced pork! In this way, you don't have to pound the meat to tenderize ;D

---------------------------------
Katsu Sando

Difficulty: Easy
Time: 25min
Number of servings: 2 serving

Ingredients:
((Tonkatsu))
8 thinly sliced pork
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
((Katsu Sando))
2 Tonkatsu
4 slices bread
butter
whole-grain mustard
shredded cabbage
Tonkatsu sauce

Directions:
((Tonkatsu))
1. Layer 4 slices of pork for each Tonkatsu and season both sides with salt and pepper.
2. Flour the pork lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsu Sando))
1. Brush one side of each bread with butter. Brush one side of 2 breads with whole-grain mustard. (You can toast the breads if you like.)
2. Sandwich the Tonkatsu with shredded cabbage and tonkatsu sauce.
3. Cut and enjoy! (Cut crusts off if you prefer. Mostly the crusts are off when sold in Japan.)

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/08/blog-post_17.html
---------------------------------

The last tonkatsu recipe is ... :D

Stay tuned!!!

Product I used:
Nisshin OilliO VegeFruit Oil: a delicious blend of palm fruit, canola and corn.
http://www.nisshin-oillio.com/english/annual/pdf/2010/ar2010_03.pdf
Bull-Dog Tonkatsu Sauce Special
http://www.bulldog.co.jp/products/home/item0107.html

Music by
Tape Five
Dog-Walk Theme

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http://cookeatshare.com/chefs/ochikeron-137433
http://cookpad.com/ami (Japanese)

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Last time I covered Tonkatsu, so I will now move on to Katsudon, which is another popular Japanese dish that I received a lot of request :D

Katsudon is a pork cutlet rice bowl. It has a salty sweet flavor that goes great with rice! I hope you like it!!!

You can make it from 1 serving, so I will list the ingredients for 1 :D

---------------------------------
Katsudon

Difficulty: Easy
Time: 30min
Number of servings: 1 serving

Ingredients:
((Tonkatsu))
1 boneless pork chops
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1oz.) onion
* 75cc water
* a pinch of Hon-Dashi (packaged dashi powder)
http://www.amazon.com/Hon-dashi-5-28oz/dp/B0038OSNTA?ie=UTF8&tag=creaha-20&link_code=btl&camp=213689&creative=392969
* 2 tsp. soy sauce
* 2 tsp. mirin (sweet sake)
Mitsuba (Japanese wild parsley) if you have
1 bowl of steamed rice

Directions:
((Tonkatsu))
1. Slash white fat rimming of pork chop in several places to keep meat from curling or shrinking when deep-fried. Beat the pork chop with a meat pounder or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chop lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, hon-dashi (dashi powder), soy sauce, mirin (sweet sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onion, and lightly mix with chopsticks. Turn the heat down to low, add Mitsuba leaf (Japanese wild parsley), cover, and turn off the heat.
5. Serve steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu with egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu :D

↓レシピ (日本語)
http://cooklabo.blogspot.com/2011/08/blog-post_13.html
---------------------------------

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法
http://www.youtube.com/watch?v=zRyoZ8bybSo

Product I used:
Nisshin OilliO VegeFruit Oil: a delicious blend of palm fruit, canola and corn.
http://www.nisshin-oillio.com/english/annual/pdf/2010/ar2010_03.pdf
Hon-Dashi (packaged dashi powder)
http://www.ajinomoto.com/tasty/dashi/dashi2.html

Music by
Noa Noa
HUMAN NATURE

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♥Visit my Blog for more Recipes♥
http://createeathappy.blogspot.com/

♥My Recipe Posts♥
http://cookeatshare.com/chefs/ochikeron-137433
http://cookpad.com/ami (Japanese)

♥Follow me on twitter♥
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