“ 스테비아 신선한 잎 이용방법 ”
*출처:http://www.livestrong.com/article/286554-how-to-use-fresh-stevia-leaves/
How to Use Fresh Stevia Leaves
| By Stacey Anderson
Stacey Anderson
Stacey Anderson began writing in 1989. She published articles in “Teratology,” “Canadian Journal of Public Health” and the "Canadian Medical Association Journal” during her time in medical genetics studying birth defects. She has an interest in psychology, senior health and maternal and child health. Anderson holds a Bachelor of Science in psychology with a minor in biology from the University of Calgary.
How to Use Fresh Stevia LeavesPhoto Credit Sarah Vantassel/Demand Media
Leaves from the stevia plant are a diabetic-safe, low-calorie sweetener that is 100 to 300 times sweeter than sucrose. Stevia is consumed around the world and has no safety concerns regarding its use, according to Drugs.com. It is a zone 9 perennial herb, perfect for your windowsill garden. Purchase the plant as a seedling and use the leaves fresh from the plant or dry them for later use.
Fresh Leaves
Step 1
Photo Credit Sarah Vantassel/Demand Media
Pinch 1 to 4 leaves from the top of a branch to sweeten a cup of tea. Taking leaves from the top will encourage side growth and a bushier plant.
Step 2
Photo Credit Sarah Vantassel/Demand Media
Steep the fresh leaves along with your tea bag in one cup of hot water.
Step 3
Photo Credit Sarah Vantassel/Demand Media
Chew two fresh leaves to curb sugar cravings. The sweet taste will remain in your mouth for up to an hour.
Dry Leaf Powder
Step 1
Photo Credit Sarah Vantassel/Demand Media
Dry individual leaves between sheets of paper towel. When you can crumble the leaf easily, they are fully dried.
Step 2
Photo Credit Sarah Vantassel/Demand Media
Cut whole branches from the plant. Hang the branch upside down in a dark, cool area until the leaves are dry.
Grind the dry leaves with a mortar and pestle until you have a fine powder. Use the powder to sweeten breakfast cereal, beverages or use it in baking. Dry leaves are sweeter than fresh, and one teaspoon is equal to the sweetness of 10 teaspoons of sugar.
Boil two cups of distilled water. Add 1 tsp. of your dry leaf powder and reduce temperature to a simmer.
Step 2
Photo Credit Sarah Vantassel/Demand Media
Simmer the mixture until it has reduced and thickened to the consistency of syrup.
Step 3
Photo Credit Sarah Vantassel/Demand Media
Strain the syrup through a cheesecloth once it has cooled. The “Stevia Cookbook” by Ray Sahelian recommends storing the syrup in the refrigerator to increase shelf life.
Tips
Stevia has a faint licorice flavor, which might make it unsuitable for baking. Experiment with your particular plant, as different plants have different sweetness levels.
=> 4 큰술 토마토 페이스트 스테비아의 => 1kg 대형 단풍 => 3 큰술 라드 => 1 내 브랜 수프
조리법의 준비 :
스테비아의 잎을 씻어 잘 물기와 약간 부드럽게하기 위해 뜨거운 물을 통해 신속하게 전달합니다.쌀 유리질 될 때까지 다진 양파와 쌀, 청소 및 절반 지방 calesc로 세탁합니다.조미료 2 큰술 토마토 페이스트를 추가하고 잘 섞는다.충전이 냉각되면, 스테비아의 나뭇잎의 자리를 차지할 라인 휴식과 작은 인형 양배추 단풍 (잎 줄기가 그것에 위치 기입)입니다.
냄비에 남아있는 지방 플레이스, 조금 가열 후 가능 오븐에서 그들과 종기를 충당하기 위해 끓는 물을 부어, sarmalutele의 원형을 앉아있다.비등의 끝 무렵, 사전에 남아있는 국물과 요리 러시아식 수프의 일종을 추가하고 갈색 감소 소스와 양배추 인형 때까지 오븐에 팬을 넣어.
사우어 크림이나 요구르트와 함께 제공
***스테비아 쿠키****
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