滿足早午餐

我最喜歡週末的悠閒早晨，步調緩慢舒適的假日 在暖暖的陽光下愉快地準備著早午餐，心裡想著的是吃的人臉上洋溢著滿足的表情。其實很久以前，我們就計畫好要和大家在2/ 14 共進一頓豐盛早午餐 。忙了一周， 可愛的星期五 (TGIF)終於在千呼萬喚始出來下到來了!星期五晚上買好了新鮮的蔬果 雞蛋 還有楓糖漿醃漬的厚培根等等， 期待著隔天能享用這麼美味的早午餐的那種幸福!豐盛的早午餐一定要營養均衡，美味又美觀。用Vita-Mix打了梨子蘋果柳丁汁，再切了奇異果 柳丁 蘋果丁跟草苺片，調了加了蔓越莓乾 椰子絲還有天然蜂蜜優格層層疊疊之後再加上堅果碎以及少許可可粉，色彩鮮豔的綜合水果杯就完成啦!我們做了兩種既簡單又能忠實鎖住食材原味的烤蔬菜印度香料烤馬鈴薯 紅蘿蔔 黃蕃薯， 柔軟的黃蕃薯配上較有嚼勁的馬鈴薯以及出乎意料香甜的紅蘿蔔，有天然的美味喔~第二道是媽媽最愛的烤義大利節瓜 紅甜椒 洋蔥~ 最後灑上蔥花拌一拌接著上場的是簡單的菠菜沙拉! 裡面只有寶綠色的菠菜 紫紅色的蔓越梅乾 還有葵花子以及烤香的杏仁; 主角則是花生口味的特調沙拉醬~ 隨性的灑在上頭 清爽健康~每個人點的主菜都不一樣: 用平底鍋小火煎了熱熱的蛋，小心翼翼地放置在全麥的Engish muffin上; 黃澄澄的蛋黃搭配的是新鮮的波菜 番茄片 還有義式風乾番茄。要吃的時候再用叉子將蛋黃戳破讓它慢慢流在muffin上面~ 哇真是太好吃了!弟弟點的美式傳統餐:將香氣四溢的培根整齊地擺盤，炒好的蛋上灑上香菜裝飾

用媽媽的日式茶壺煮出英式早餐茶 ，再將冰冰的果菜汁倒進小玻璃杯， 2/14早午餐可以開動了!

下雪天: 樸實豐盛早餐

溫哥華這幾天持續受到大雪侵襲, 積到將近膝蓋的雪固然美麗, 但也造成些許不便。下雪天早起的我突然很像洗手做"早餐", 讓大家起床的時候能在家度過一個步調緩慢舒適的早晨。這回，我決定來個賣相滿分、營養豐富、蔬菜多多的起司烘蛋。
五顏六色的蔬菜有炒香的洋蔥, 新鮮跟風乾番茄, 綠花椰菜, 還有紫色紅蔥頭。
配上爸爸前天在Costco購入的乳酪，幾片全麥亞麻子吐司、我跟媽媽都喜歡的有機花生醬。

Kyle "孝敬"我的almond是他自己做的喔!

知道有豐盛的早餐可以吃，邊準備我邊迫不及待地把家裡最美的餐具搬出來。

隨著Louis Armstrong 的經典音樂，調壺香濃的英式早餐茶，再將用Vita-Mix打出來的果菜汁倒進小玻璃杯，放置在陽台上"結冰" …。

連我弟那種不吃蔬菜的都說好吃喔~

可以準備週末早餐，好幸福呦！

貪玩馬鈴薯

帶有遺傳因子-- 愛玩食物的天性的我, 連不太愛吃的馬鈴薯也喜歡拿來捉弄。那個周末媽媽買了好幾顆馬鈴薯, 我也趁機"玩"出了馬鈴薯絲餅。

馬鈴薯刨絲之後盡量擠乾水分, 加入碎洋蔥末以及香料和少許辣椒粉。油少一點煎比較軟, 多一點就會變成酥酥的餅, 再多一點 (變成炸的)就是很像速食店脆脆的薯餅囉!煎了幾片培根, 再放上水煮蛋, 配著早餐茶跟水果沙拉就是懶人的早午餐!

放鬆來吃早午餐: Breakfast+Lunch=Brunch

一道道溫暖的陽光不經意地穿過落地窗打在我的身邊,潔白的窗簾被一陣陣的微風徐徐地吹拂著, 想像自己坐在餐桌旁，悠哉地讀著報紙.....啊~早午餐真是很迷人的生活方式。

每個周末總是期待著可以睡到自然醒，然後很有閒情逸致地準備「早午餐」。早午餐的英文很有趣Breakfast + Lunch = Brunch 字面上就充滿懶洋洋又幸福洋溢的氣息。早午餐的菜色千變萬化: 從簡單的法式土司(pain perdu) 加上楓糖漿、充滿奶香的可頌、瑪芬、綜合水果燕麥、優格,到豐盛的道地美式餐點, 例如充滿元氣的蛋捲(omelet)、eggs Benedict、potato wedges、hash browns等等, 都是揭開週末序幕最美味的食物。餐桌上一定會有一壺好茶, 讓我們更能慰勞自己一週的辛勞並且享受緩緩流逝的"早晨"。(保證大家接下來都神采奕奕喔!)

上星期做的菜色:巧達起司蛋捲、香蒜烤馬鈴薯、香煎加拿大培根、義式酒醋蕃茄、水果沙拉、以及自調沙拉

巧達起司蛋捲

材料:
2顆 雞蛋
1/2cup Shredded Cheddar Cheese 刨絲巧達起司
少許 巴西里
鹽 胡椒適量

作法:

1.將雞蛋打入碗中，鍋裡抹上薄薄一層葵花油。待油熱之後倒入蛋液, 趁半凝固的時後舖上起司, y再將但半對折。

2. 食用前灑上適量巴西里, 鹽及黑胡椒 即完成。

蛋捲搭配脆脆的培根，讓全身的細胞被喚醒，充滿活力喔。
香蒜烤馬鈴薯

材料:
1顆 Russet Potato 馬鈴薯
1/2 tbsp E.V.O.O. 冷壓橄欖油
3瓣 蒜頭
鹽 胡椒適量

作法:

1.將馬鈴薯對切, 放入加入少許鹽巴的滾水中煮至筷子可穿過的程度, 切記不要煮太軟。取出備用。
2.馬鈴薯切塊。平底鍋裡加入E.V.O.O. 爆香蒜頭後加入馬鈴薯塊略為拌炒 (火不要太大), 至香味溢出, 馬鈴薯表皮有些焦的時候加入胡椒。
3.小烤箱預熱至400F, 將作法2.的食材放在鋁箔紙上送進烤箱。烤至表面焦黃就可以了喔!

這是我自己"改造"的食譜, 減去了奶油, 馬鈴薯也不用油炒, 頂級的橄欖油有畫龍點睛的效果, 也具備健康的訴求喔!

Flan aux oeufs, vitelottes et légumes verts 法式蔬菜紫洋芋烘蛋

Flan aux oeufs, vitelottes et légumes verts 法式蔬菜紫洋芋烘蛋

今天被外頭吱吱喳喳的鳥兒吵醒 探出窗外 大地居然籠罩在一片薄霧之中 10點多的時候才慢慢轉晴 廚房裡有一顆大約一兩個星期前買的有機紫色馬鈴薯 是的: 紫色! 它比普通的馬鈴薯小很多 大約比一個手掌還小吧 橢圓的身體帶著深紫色 (有一點點黑)的外皮 但是一切開就是很鮮豔的紫色 美呆了! 因為顏色實在是太美了 光看就覺得很好吃呢!

恰好在我最喜歡的網站之一La Tartine Gourmande法式蔬菜紫洋芋烘蛋小巧可愛的食譜 最近這幾天感受到春天來臨的氣息 五顏六色的時令蔬果總是令我欲罷不能 (好像覺得自己又快變成季節性的素食主義者了)

這個真的很簡單 最重要的地方就是食材新鮮度 義大利茄瓜 蘆筍以及馬鈴薯 還有大約3種不同的香料: 奧力岡 巴西里 和羅勒 以及一點點的綠蔥

I came across these purple potatoes again a few weeks ago at Sprouts, a student-run cafe in the basement of the SUB at UBC, that sells not only organic and local produce (from both the UBC Farm and local suppliers) but also fair trade coffee (at 75 cents!), snacks (organic chocolate bars, nuts, dried fruits, bulk items), healthy baked goods from the tantalizing vegan brownies to savory scones, as well as daily soup specials with home-made bread, and so on.

I had previous encounters with these potatoes when I made patties for Susan's contest. Potatoes are not a staple food in my household, and I personally prefer other root vegetables. So it's not a surprise that I do not harbour a devotion or love for potatoes. In fact, I do not even like chips, fries, mashed potatoes, baked potatoes, etc. For me potatoes are meant to be taken in small doses :P Maybe that is why this single purple potato has been sitting around the counter for about a week simply because I have somehow been neglecting its presence. Having said that, I don't "dislike" potatoes, but what drew me to these is the colour. They are oval in shape, wearing a purple (almost black-ish) outer skin and a VERY purple inner flesh, which I adore. Also, they have quite a different texture from the regular potatoes; they are more creamy and hold their shape quite well. (So I always think that they're a waste for mashed potatoes). This means that they are great in salads either pan fried, baked, grilled, or roasted（all of these cooking methods intensify the purple colour of the flesh, which is simply magical and nice in terms of presentation).

The past few days have been gorgeous, which really lightens up my mood. Spring may be here, finally! When I think of spring, all I think about is COLOURS, colours, and more colours. So I decided to make a colourful dish for brunch this morning, taking the original recipe from La Tartine Gourmande.

Egg Flan with Purple Potato and Green Vegetables (serves 1)

• 1 egg
• 2 Tbsp milk or half and half or heavy cream
• 1/2 Tbsp cream cheese
• Chopped herbs like tarragon and chives or parsley and basil
  
• 4 green asparagus
• some onions, chopped
  
• 1/2 red scallions and green onions
  
• 1/4 zucchini
• 1/4 purple potatoes (as many slices as you like)
  
• Olive oil
• Salt and pepper

• Peel the potatoes and slice them. Soak the slices in water for a few minutes (while you prepare other vegetables)
• Heat 2 tsp olive oil in a non-stick frying pan and sauté the potatoes for 5 min or so. Remove.
• Cut the tips of the asparagus and keep. Cut the rest in small sticks (0.5 inch).
• Cook them all for 3 min in boiling water. Rinse under cold water to stop the cooking process.
• Cut the zucchini in long strips and sauté for 2 to 3 min.
• Slice the scallions thinly. Chop the herbs.
• Preheat your oven at 350 F.
• Break the eggs in a bowl and beat. Add the milk and cream.
• Season with salt and pepper and add the herbs. Mix well.
• Pour the egg preparation into the mold or ramekin.
• Place in the oven and cook for 5 min.
• Remove and arrange all vegetables on top of the eggs slightly cooked.
• Place in the oven again and cook for 10 to 15 min, until golden in color.
• Add chopped and fresh scallion slices. Serve with a green salad

Of course the egg flan goes amazingly well with toasted baguettes, toast, or rolls.

I really loved the colour of this dish. Green, yellow, purple. C'est beau!

And on top of that it is DELICIOUS!

The addition of milk and cream cheese lends a creamy texture, and the mixture of herbs gives off a truly wonderful aroma. It is actually quite divine! (and so easy)

An even sunnier day: 今天天氣晴 剩菜變身

今天早上被從床簾縫裡探進頭來的陽光叫醒 又是艷陽高照的好天氣 不出去走走似乎有點可惜 浪費了春雨季節難得出現的晴天 相信大家都知道早餐是千萬千萬不可以省略的 最近在有機化學課中學到 就算早上再不餓 也要吃點東西~ 昨天去了Patisserie Lebeau包回家半個比利時鬆餅waffle+附上的水果 但我想吃鹹的 所以就胡亂做了這個東西---------- 新鮮的蔬菜只要加上些許調味就真的無敵好吃 材料
剩下waffle的一半
茄子切片 (大約4片)
義大利茄瓜切片 蘑菇切片
甜紅椒切片
小番茄 一顆
黑胡椒
羅勒
義大利酒醋basalmic vinegar

沒有BBQ烤盤的我 用不沾鍋煮 先熱鍋(可以加一些橄欖油EVOO)
擺上紅椒 蕃茄 之後加入茄子片以及義大利瓜 最後加入磨菇 灑上羅勒和一點胡椒調味 等到蔬菜伊面有點焦焦的即可翻面
在義大利瓜上淋上basalmic vinegar

快要好的時候將waffle放入烤箱 稍微熱一下 待蔬菜準備好之後依順序擺上茄子 紅椒 蘑菇 義大利瓜 在最上方再擺上衣片茄子 鋪上半片fat-free mozarella cheese 全部放入烤箱等cheese融化就完成啦!
配上草苺藍莓優格smoothie 就是今日特餐!

The Full English Breakfast 改良式傳統英式早餐

The Traditional English Breakfast

到了英國 一定得嚐嚐在世界上享有盛名的英式早餐. 不同於Continental Breakfast玉米片加上牛奶與鮮果汁 簡單快速的搭配 英式早餐是相當豐盛的
我們在London倫敦住了旅館就有提供英式早餐 不過走在街上不時也可以發現許多售有英式早餐的咖啡店 餐廳 甚至是bar 無論什麼時候都可以吃到英式早餐 後來我才覺得 美味可口的英式早餐早已超過了 "早餐"的範圍 演變成一種英國人引以為傲的飲食文化 一種生活方式

一頓豐盛的英式早餐包括些什麼菜色呢?

大致上來說 英式早餐包括

• 烤番茄 (tomatoes)
  
• 蛋 (通常是荷包蛋 egg sunny-side-up or poached eggs)
• 香腸 鹹肉或培根 (bacon, sausage, or black pudding)
  
• 茄汁黃豆 (baked beans)
• 香煎磨菇 (grilled mushrooms)
• 吐司(搭配 牛油及果醬 with butter and jam)
• 飲料（最經典的是濃濃的英式早餐茶English Breakfast Tea　也有咖啡或橙汁）

籃子裡一片片金黃色 香噴噴的烤土司先端上桌 搭配果醬與奶油 和一大杯英式早餐茶 為這頓豐富的早餐揭開了完美的序幕 接著上場的就是英式早餐了

第一次看到英式早餐　著實被它十足的分量嚇了一跳　標準英式早餐中這麼多花樣的菜色不是供客人選用其中幾樣　而是全都放在一 個大餐盤裡一次端上桌讓客人大快朵頤

我個人特別喜歡茄汁黃豆 茄汁佐土司特別的好吃

其實英國人並不是天天都吃英式早餐的 聽說現在通常只有周末的早午餐 大家才比較勤奮的準備這傳統的味道

不用飛到英國也能輕鬆享受的豐富美味

回到加拿大以後 我三不五時會回想當時吃的早餐 後來想想 其實一套傳統的英式早餐並不是很符合現代人的健康概念的 它擁有過多脂肪 牛油和油

所以我便改良了傳統英式早餐 重點是並不是非得要湊齊這些所有的菜色才算英式早餐

一般而言 不可或缺的重點是主菜中的蛋 培根 香腸與茄汁燉黃豆 再來個烤土司與果醬就是一套小而美的精簡版英式早餐 再泡上一壺咖啡與一壺Whittard的早餐茶Breakfast Tea 我把煎蛋改良成poached eggs 省略了香腸 (其實是因為家裡沒有)並用新鮮水果取代 多一些蔬菜 加上自己燉的豆豆 最後吐司不加牛油(沾黃豆的醬汁或塗抹果醬) 就是我有點特別 健康滿點的活力英式早餐! 星期六的上午我可以悠閒的享受一個豐富美味的早晨 讓滿滿的美食帶給我一天美好的開始！

Ingredients

1 egg per person
2 rashers bacon per person
mushrooms, wiped and peeled and stalks removed
tomatoes cut in half
whole-wheat toast
baked beans
oil for frying as preferred (can be omitted)

Lay the bacon in the pan (you can add a small amount of oil if you like, but I don't). When the bacon begins to cook, push them to one side in the pan and put the mushrooms in, adding a little water if necessary.
Keep turning the bacon, making sure they do not burn. When the bacon are cooked to your liking, remove then onto a plate and put in a warm oven.
Push the mushrooms aside in the pan and put in the tomatoes.
In the other pan bring some water to a boil and add a small amount of vinegar add salt. Poach the egg ( you can also fry it, but to reduce the oil needed I choose to poach the eggs)
Keep an eye on the mushrooms and tomatoes
Remove the mushrooms and tomatoes and put in the oven with the bacon
Using a fish slice remove the eggs, taking care not to break them, and put them on a plate
Put slices of bread in the toaster. Prepare your preferred type of jam (and butter if you like)
Serve with Freshly brewed Traditional English Breakfast Tea, orange juice, or any beverage of your choice!

Bon appetit!

Les ouefs Brouillés: Sublime Scrambled Eggs 法式炒蛋

I like my scramble eggs soft, creamy, or for the lack of descriptive words, "gooey". I could never forget les oeufs brouillés, French for scrambled eggs, that I had in Provence and in Québec. I remember my host family mom telling me that French people eat scrambled eggs that are "mushy". That must be when I started falling in love with the French-style scrambled eggs. The little secret (from Gordon Ramsay) to making THE perfect eggs is to start with a very low/medium heat and constant stirring and whisking, first. No oil is added but a bit of butter is thrown in with the eggs at the start of cooking. The butter helps glaze your eggs and gives it fantastic flavor. I don't use Crème fraîche on my eggs, I add either a tablespoon of milk or some fat-free Philadelphia cream cheese instead. And last but not least, I always like to add (gently fold in) either some chopped chives or green onions at the end to accentuate the flavour. But then you can mix in whatever other ingredients such as slices of smoked salmon.

前些日子下雪了 外面白茫茫的一片 不知道為什麼讓我突然很想吃滑嫩的炒蛋. 以前作炒蛋時 總覺得自己在不知不覺中把蛋煮過熟 可是又找不出原因 直到前幾天發現了Gordon Ramsay (榮獲米其林三顆星的英國名廚 之前主持了一個我還蠻愛看的電視節目: 地獄廚房Hell's Kitchen)的影片 其實完美炒蛋背後的小秘訣很簡單 大家可以試試

我喜歡吃的是法式炒蛋 有些人不太習慣 因為法式炒蛋 雖然非常滑嫩 入口即化 可是很濃稠 用台語說就是有點"ㄍㄜˊ ㄍㄜˊ" 的感覺

Sublime Scrambled Eggs

1. 拿2顆蛋直接剝殼 放入鍋子中 千萬不要先把蛋打好再丟入鍋中 也不要事先加鹽巴胡椒類的調味品 (這些都要最後加 否則會出水) 可先加奶油 讓炒蛋更加滑嫩順口


2. 這個步驟就是"秘密" 啦! 取一支塑膠或木製鏟子spatula 用中小火炒蛋 秘訣在於: a) 不要停止打蛋 要不停攪拌在鍋中的蛋 一直拌勻防止沾鍋 b) 要讓蛋不變老 過熟 就必須煮一下之後 把鍋子拿開瓦斯爐 讓餘溫自然將蛋炒熟 在放回爐子上一下下 重複這個步驟3-4次 這時候的蛋有些黏稠 濃濃的看起來還似乎半生不熟的感覺 不過千萬不要放回爐上喔!

3. 依個人喜好 加入適量1/2 tbsp Philadelphia low-fat cream cheese 低脂起司乳酪 不要停止攪拌 這是加入鹽巴胡椒 和少許蔥 也可以加入你喜歡的蔬菜或燻鮭魚





這樣就大功告成了! 這是我生平做過最成功的炒蛋 恰到好處的濕潤 起司乳酪帶給一般平凡炒蛋一種特殊 柔軟滑嫩的口感 蔥則增添了香氣 配上塗上一層薄薄橄欖油的烤麵包 和烤蔬菜 既有飽足感又健康

在家裡煮了一杯抹茶拿鐵 邊吃邊喝 一口炒蛋 一口咖啡 幸福地品嚐著溫暖冬日裡慵懶的早午餐

Served with a small green salad and some grilled caramelized onions, as well as a cup of soy matcha latte, the eggs were absolutely delicious!

Healthy Carrot Spice Muffins 肉桂紅蘿蔔瑪芬

There's just "something" about the combination of carrot and spice. This recipe of the tantalizing carrot spice muffins makes a healthy breakfast or a quick snack between meals. They turned out even better than I had expected! Days later they were still really moist and cake-like. Besides, they are so healthy I didn't even feel guilty like I normally do when I buy muffins from the bakeries or coffee shops.
So here is my version (after a few substitutions) of the carrot spice muffins:

Whole-Wheat Carrot Spice Muffins

Makes 12 muffins
Dry ingredients:

1 1/2 cups whole wheat flour (or a mixture of whole wheat and unbleached flours) 1 really ripe banana, mashed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt

Wet ingredients:

1/2 cup water

1/3 cup unsweetened apple sauce
1 1/4 teaspoon vanilla
1 1/2 cup shredded carrots (about 2 long carrots)
1/4 cup raisins
Optional topping: Cinnamon sugar

Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients.
Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine. Spoon the batter into the muffin cups--it will be very thick. Sprinkle with cinnamon sugar, if desired. Bake for 20 minutes, until a toothpick comes out clean.

Per Muffin: 88Calories; 0.3g fat; 20g carbohydrates; 5g sugar

Nutrition data calculated and retrieved using tools from NutritionData.com

Veggie Delight: Sandwiches and VeggiMuffins

在每天早晨匆匆忙忙的同時 我們很容易忽略了早餐 其實一大早 除了周末以外也沒有什麼多餘的時間準備豐盛的早餐 簡單快速便成了我最大的需求 所以我想了很久 "有哪一樣食物是既簡單又健康呢?" 答案就是三明治
以前總覺得三明治裡一定要夾肉或魚 後來發現單單蔬菜就可以很美味了 既簡單又方便 所以每天早上我都固定 通常用一些胡蘿蔔片 萵苣 紅椒 目蓿芽 和洋蔥 稍為調味一下(可以用義大利橄欖油醋 或日式味噌醬 芝麻醬 等等) 全部扔進烤箱
在我盥洗的同時順便準備早餐 帶著在車上吃也可以:D

彩色甜椒 洋蔥焗烤panini

日式芝麻菠菜胡蘿蔔open-faced sandwich

味噌烤黃椒茄子 萵苣English Muffin

Bonjour!

早餐為美好的一天揭開序幕 我通常早餐都吃什麼呢?

1) 能量早餐:　Whole-wheat toasts with home-made jam and a serving of fresh fri on the side

2)涼爽早餐：　Freshly squeezed juice (veggie or fruit) with half of a bagel topped with non-fat cream cheese

3)懶惰早餐：　Yogurt with fresh fruit and granola or Skim milk and cereal

4)媽媽做的中式早餐：　地瓜稀飯　不過我好像只喜歡吃地瓜

5)高纖早餐：　Vegetable juice ( usually apple, celery, and carrot) and a small muffin

6)法式早餐： French toast with maple syrup OR Les Crêpes aux fruits

7)元氣早餐： Omelette with vegetables and a slice of fat-free cheese OR an English muffin

我對早餐情有獨鍾　除了不喜歡吃馬鈴薯和火腿跟培根（和臘腸）以外

滑嫩的炒蛋　蛋包還有蔬果是我一天充沛活力的來源！

當然　法式煎薄餅或可麗餅也是我喜歡做的一道早餐 Les crêpes跟台灣賣的那種　最大的不同應該是　法式薄餅皮是柔軟而且相當相當薄的　上面有著許多小孔　台灣改良式的比較脆一些些　　等我寫Ｍｏｎｔｒｅａｌ遊記的時候再慢慢說吧

其實作法蠻簡單的：

Les crêpes

2/3 cup all-purpose or whole-wheat flour ( or buckwheat)　萬用麵粉　２／３杯

1 cup skim milk　１杯低脂牛奶

1/2 cup water ( that's if you want it more dilute)　１／２杯水

1/2 tsp. salt　１茶匙鹽巴

3-4 egg whites　３－４蛋白或全蛋　但我都只用蛋白

In a medium mixing bowl, blend all ingredients for 30 seconds. Scrape down sides. Beat for 15 seconds more. Cover and let sit for 1 hour (this helps the flour absorb more of the liquids)

Makes 12-14

取一個大碗或鍋子　把全部材料加進去用電動打蛋器拌勻 靜置約1小時 幫助麵粉吸收水分 這是魁北克媽媽告訴我的小秘方