無添加生活:DIY咸及甜腸粉

無添加生活:DIY咸及甜腸粉
所謂食物添加物就是:關心自己和家人健康的廚房裏沒有的東西!工業式生產的食品為了降低成本,為了使機器作業更暢順、延長保存期、讓顏色形狀更美或為了味道更吸引,往往會加入食品添加劑,有了化學添加物就不需要」師傅」。調查得知日本人每天攝取的食物添加物平均是10克,一年是4公斤呢!長期進食含化學添加物的食物會增加肝臟和腎臟的負擔,外食多的人士最易中招,所次購買新鮮及無添加食材親自下廚,是維護健康的不二法門。 坊間的腸粉可能會添加多種化學添加物,如基因改造的粟粉以增加柔軟感、添加了黏調劑使成品較挺身方便操作!想吃真材實料、無化學添加物的腸粉,就要自己動手啦! 在這次小敘,綠色媽媽麗珊會細訴添加物對健康的害處,並和大家一起用100%粘米粉DIY純手工咸及甜腸粉,並教大家如何回家製剩菜百搭腸粉呢。 日期:5月2日(星期四) 時間:上午11:00至下午12:30 地點:Club O會址GH室(旺角亞皆老街80號昌明大廈7字樓GH室) 收費: 非會員$50 會員$40 **材料費用另計 報名:https://forms.gle/KD2cXtPYaFHURo8MA 查詢:2619 0000/WhatsApp 6773 6361   導師介紹 : 林麗珊是一位醉心綠色生活的家庭主婦,她於學習靜觀減壓(Meditation) 技巧中得益不淺,立志在生活中實踐並推廣這套尊重大自然的生活方式,廣邀朋友一同建立慈心和諧世界。她曾任嘉道理農場有機大使,本土有機豆腐發起人之一。她經常應邀到學校、公共圖書館主持講座及工作坊,並接受報章、電台電視等傳媒訪問。著作有<給孩子一個綠色無毒家>,是一本全天然無添加生活的參考書。 麗珊閒時喜歡鑽硏身邊小事物的文化、歷史及製造過程;更喜歡動手製作,以創意把資源再運用,然後和朋友分享得著,過著充實好玩的每一天。

鄉農手作: 客家醃漬鹹酸菜 Village-to-table DIY Series: Hakka Pickled Greens

鄉農手作: 客家醃漬鹹酸菜 Village-to-table DIY Series: Hakka Pickled Greens
客家人是香港最早的原居民之一,而他們的飲食文化亦對香港人影響極深。為了承傳及推廣香港原始味道,PMQ味道圖書館及永續社區學院聯手舉辦「鄉農手作 - 客家醃漬鹹酸菜」工作坊。是次活動,我們邀請了荔枝窩村民來教大家利用當造時蔬,用最傳統的方法親手醃製鹹酸菜。除了瞭解客家飲食文化和製作鹹酸菜之外,村民和味道圖書館策展人Andy亦會示範利用鹹酸菜做出一道傳統及一道創新的菜式讓參家者一同試食,讓參家者更能體驗本地食菜的可能性。 *參加者可帶走製成品「醃漬鹹酸菜」一瓶 -------------------------------------------------------------------------- 日期:一月十九日(星期六) 時間:下午二時至下午五時 費用:會員$350、非會員$450 語言:此活動將主要以廣東話進行 地點:味道圖書館 (中環鴨巴甸街35號元創方 H504室) 查詢:[email protected] / 34813998 報名:https://goo.gl/forms/JljzGld3QVRoQuBo2 *** 填妥參加表格表示參加者同意PMQ味道圖書館於活動期間進行拍攝及/或攝錄,以作紀錄及日後推廣活動之用。如有任何查詢請與PMQ味道圖書館職員聯絡,謝謝。 ------------------------------------------------------------------------- The Hakka clan were one of the earliest to migrate to Hong Kong, steeping the city with their delicious traditions. In advocating and celebrating the origins of our ethnic cuisines, PMQ Taste Library and Academy for Sustainable Communities collaborate to present Village-to-table DIY Series: Hakka Pickled Greens. For this event, we have invited a resident of Lai Chi Wo Village to teach us how to make authentic pickled greens from the freshest vegetables. Aside from learning the rich heritage behind the flavours of Hakka-style pickles, representatives of Lai Chi Wo Village and Taste Library curator Andy will also demonstrate an innovative recipe to cast Hakka pickled greens in the spotlight. Join us for a fun workshop and discover the creative cooking possibilities of homegrown produce. *Participants may take home a jar of Hakka pickled greens. -------------------------------------------------------------------------- Date: 19th January 2019 (Sun) Time: 2pm - 5pm Fee (HK$): Members $350/ Non-members $450 Venue: PMQ Taste Library (H504 PMQ, 35 Aberdeen Street, Central) Language: Conducted mainly in Cantonese Enquiry: [email protected] / 34813998 R.S.V.P.: https://goo.gl/forms/JljzGld3QVRoQuBo2 *** Please be advised that photographs and video footage will be taken at the event for use the images in print, digital or web-based formats for promotional and archival purposes. By entering this event, you consent to PMQ Taste Library photographing and using your image and likeness. If you do not wish to have us using your image, please notify our staff.