Common food replacement: What if there's nothing?
There's no food in the recipe. Milk, eggs, butter, sugar are on the sideline.
One of the most embarrassing things is the lack of one. In fact, most food products have doubles, and there's little difference in taste. For example, milk may be replaced by an equivalent amount of soybean or light coconut (plant milk is sugar free, tasteless); In the baking, eggs often replace an egg with "smelted seed powder 1 spoon + water 3 spoons". Butter may be used for an equivalent amount of coconut oil or vegetable oil, except for a slight change in taste. With the logic of substitution, you don't have to go to a supermarket for a taste, and it's not easy to waste Cost per meal.
HF replacement quick check
- Milk 1 cup of soybean / light coconut 1 cup of milk
- Eggs 1 ≈ 麻 麻 麻 麻 + + + + +
- Butter 1 cup, poaching, coconut oil / vegetable oil 1 cup
- White sugar 1 cup, gill, honey ⁄4 cups (soft sugar needs to be reduced by other liquids)
The replacement was also related to Nutrition conversion: milk with coconut would saturate fat, honey with sugar faster, and sugar-controlled fat people would have to know. G and cup conversion is used to quantify the replacement amount to avoid a "presumably upside down" that leads to failure. And when you combine the Common conversion errors reference to a spoon standard, you find that food replacement is not a match, but a key skill to make regular food more flexible and less wasteful.