good coconut oil
Many friends reported that Amway bought a large can of coconut oil, but they couldn't use it up. Then I, a big consumer of coconut oil, will tell you how to use coconut oil in detail. It’s so simple, I can’t stop feeling at all. Cooking (rice, salads, baked pastries, stir-fries, smoothies) about coconut oil recipes is also a rhythm that I can’t finish writing, so just classify it directly, if you are interested, you can Message again for a recipe. Cooking Rice——From a nutritional standpoint, the content of coconut oil50%about lauric acid, which can change the starch structure. Add a spoonful of coconut oil to the rice to allow the lauric acid to fuse with the starch in the rice, which will eventually become resistant starch. The helical structure inside the starch molecule can be solidified and stabilized, so that it will not be converted into blood sugar. It can control blood sugar, suitable for people with diabetes and weight loss, and has a certain anti-cancer effect. But from a taste point of view, I like to add a tablespoon of coconut oil and a teaspoon of sea salt to brown rice and quinoa rice. The resulting rice is fragrant and fluffy. Last time I gave it 200people at Dianshan Lake Yacht Club had a vegetarian banquet for yoga activities. I used this trick and the rice was sold out…Mixed salad——
Coconut oil is solid until about 24 degrees, so use coconut directly In principle, oil salad is difficult to mix, unless it is dog days. So it is recommended to mix half coconut oil+half olive oil+Sea salt+Lemon juice for vinaigrette, and coconut neutralized with olive oil The oil does not solidify easily, so this sauce can also be prepared in winter to add layering and absorbency to vegetables and give salads a coconut flavor.
Make desserts——I have to mention the outstanding high temperature stability of coconut oil , it is not easy to oxidize and generate free radicals when exposed to high temperature, so it is more suitable for oven than olive oil. Vegetarians also recommend using coconut oil instead of butter! If coconut oil is used to make coconut cakes, coconut puree, coconut milk, and milk can be omitted. Coconut oil alone is milky enough. I prefer to use coconut oil for vegan snacks rather than baking. The most classic recipe is raw cashew cheesecake. Coconut oil plays a vital role. Soak the raw cashews overnight, add coconut oil, lemon juice, maple syrup (or agave honey or coconut nectar), and a pinch of sea salt, blend into a puree in a blender, put them in a mold and freeze.
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好用得椰子油
很多朋友都反映说，被安利买了一大罐椰子油，可就是用不完。那我这个椰子油消耗大户就来跟大家仔细罗列一下到底该如何使用椰子油。简直了，根本停不下来的感觉，做菜（米饭、沙拉、烘焙糕点、炒菜、打果昔）关于椰子油的菜谱，也是写也写不完的节奏，所以就直接分类吧，感兴趣可以再留言索取菜谱。做米饭——从营养角度看，椰子油中所含的50%左右的月桂酸，能改变淀粉结构。在做米饭时加一勺椰子油，让月桂酸和米里面的淀粉融合，这种融合后的淀粉最终就会成为抗性淀粉。可使淀粉分子内部的螺旋结构凝固而趋于稳定，这样就不会被转变成血糖了。即可控制血糖，适合糖尿病和减肥人群，又有一定抗癌效果。但从美味角度，我最爱在做糙米饭和藜麦饭时加一勺椰子油和一小勺海盐，这样做出来的饭喷香松软，上次给200人在淀山湖游艇会做瑜伽活动素食宴，我就用了这个小窍门，米饭被一抢而空……拌沙拉——
椰子油在24度左右以前都是固体，所以直接用椰子油拌沙拉原则上很难拌开，除非是三伏天。所以建议一半椰子油+一半橄榄油拌+海盐+柠檬汁做油醋酱，和橄榄油中和后的椰子油不容易凝固，所以在冬天也可以调制这款酱汁，用来增加蔬菜的层次感和吸收度，让沙拉充满椰香味。
做甜点——不得不提椰子油出众的耐高温稳定性，遇高温不易氧化和产生自由基，所以它比橄榄油更适合进烤箱，素食主义者也建议用椰子油替代黄油哦！如果用椰子油做椰香蛋糕，椰蓉、椰浆、牛奶都可以省略掉了，光靠椰子油就够奶味逼人。比起做烘焙，我更爱用椰子油做生素点心，最经典的配方就是生腰果芝士蛋糕，椰子油起到至关重要的作用。生腰果浸泡一晚，加入椰子油、柠檬汁、枫树糖浆（或者龙舌兰蜜或者椰子花蜜）、一丢丢海盐，搅拌机混合成泥放入模具中冷冻成型即可。
