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🌱Life cycle of a flower 🌺
最近朋友送了一堆多肉植物
希望老師可以帶孩子一起種多肉植物
讓孩子更了解植物的結構和生長過程❤️
1️⃣Parts of a plant🌱
👉roots:They hold the plant in the ground
👉stem:It helps the plant stand up
👉leaves:They soak up the sunlight
2️⃣Make your garden grow🌱
👉Fill the flowerpot with soil.
👉Push plant down into the soil about one inch.
👉Add a little water to moisten the soil.
👉You can get your own 🌱
3️⃣Life cycle of a flowering plant🌺
👉Seed is planted
👉Roots grow down
👉Sprout forms
👉Stem and leaves grow
👉A bud forms
👉A flower grows
4️⃣What do plants need?
👉soil
👉water
👉food
👉sunlight
👉air
👉space
👉Roots get water and food from soil
👉 Sunlight and air enter through the leaves 🍃
5️⃣Pollination
👉Flowers make a sticky powder called pollen.
👉Pollen sticks to birds and bees when they fly from flower to flower.
👉Then the pollen rubs off on other flowers.
This is called pollination.
It helps flowers make seeds.
接續前兩個禮拜的The bee life cycle
這次延伸到植物生長
讓孩子建立更完整的生態系統❤️
📚延伸閱讀📚
1️⃣《Seed to plant》
2️⃣《Plants》
3️⃣《A tree can be⋯》
4️⃣維京《小種子快長大》
5️⃣第一次大發現《樹》
6️⃣魔法校車《魔豆成長記》
7️⃣小小地球人《木頭》
#4y1m英語課
#4y1m親子共讀
同時也有5部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,寒さが厳しい今日この頃。そんな日にピッタリなのが、熱々のグラタンです! 冬の野菜をたくさん食べられる季節のレシピ。ぜひ作ってみてくださいね♫ 冬の野菜を食べるオーブン焼きグラタン 12人分 材料: 無塩バター 75g にんにく(みじん切り) 4片 薄力粉 40g 牛乳 (温めておく) 720...
1 inch stem 在 Tasty Japan Youtube 的最佳解答
寒さが厳しい今日この頃。そんな日にピッタリなのが、熱々のグラタンです!
冬の野菜をたくさん食べられる季節のレシピ。ぜひ作ってみてくださいね♫
冬の野菜を食べるオーブン焼きグラタン
12人分
材料:
無塩バター 75g
にんにく(みじん切り) 4片
薄力粉 40g
牛乳 (温めておく) 720ml
生クリーム 60ml
塩 小さじ2
コショウ 小さじ2
カリフラワー 中1個
芽キャベツ 340g
とうもろこし 350g
グリエールチーズ(細切り)50g
ベーコン(みじん切りにして炒めておく)110g
チェダーチーズ(細切り)50g
パルメザンチーズ(細切り)50g
パン粉 55g
作り方:
1. オーブンを180°Cに予熱しておく。
2. ベシャメルソースを作る。鍋にバターを入れて中火で溶かす。にんにくを加え、香りが立つまで約3分炒める。
3. 小麦粉を加えて混ぜ、薄い茶色になるまで約3分炒める。
4. 泡立て器で混ぜ続けながら牛乳を注ぎ入れる。生クリーム、塩、コショウを加える。弱火にして10分ほど、かき混ぜながら煮詰める。とろみがついたら火からおろす。
5. カリフラワーの葉を取り除き、食べやすい大きさの小房に切り分ける。芽キャベツは細切りにする。
6. 23x33cmの耐熱皿を用意し、芽キャベツを皿の1/3によせて入れる。真ん中の1/3にとうもろこしを入れる。残りの1/3にカリフラワーを入れる。
7. (4)のベシャメルソースを野菜の上にかける。
8. 芽キャベツの上にグリエールチーズとベーコンをのせる。
9. とうもろこしの上にチェダーチーズをのせる。
10. カリフラワーの上にパルメザンチーズをのせる。
11. 全体にパン粉を振りかける。アルミホイルをかぶせてオーブンで30分焼き、ホイルをとってさらに30分ほど焼く。きつね色になったら、完成!
Vegetable Gratin 3 Ways
for 12 servings
Ingredients:
BÉCHAMEL SAUCE
⅓ cup unsalted butter(75 g)
4 cloves garlic, minced
⅓ cup all-purpose flour(40 g)
3 cups whole milk(720 mL), warmed
¼ cup heavy cream(60 mL)
2 teaspoons salt
2 teaspoons pepper
GRATIN
1 medium head cauliflower
12 oz brussels sprouts(340 g)
2 cups corn(350 g)
½ cup shredded gruyère cheese(50 g)
½ cup bacon bits(110 g)
½ cup shredded cheddar cheese(50 g)
½ cup shredded parmesan cheese(50 g)
½ cup bread crumbs(55 g)
Preparation:
1. Preheat the oven to 350°F (180°C).
2. Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
3. Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
4. While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
5. Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
6. Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
7. Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
8. Pour the béchamel sauce evenly over the vegetables.
9. Top the Brussels sprouts with the Gruyère cheese and bacon bits.
10. Top the corn with the cheddar cheese.
11. Top the cauliflower with the Parmesan cheese.
12. Sprinkle the bread crumbs evenly over the vegetables.
13. Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
14. Serve warm.
15. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
1 inch stem 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hi, everyone. :) Today we'll show you how to make one of France's most popular dessert: Cherry Clafoutis. It combines fresh cherries in a rich, dense custard. Easy to make and great served in warm.
Clafoutis is a rustic French dessert from Limousin, where is best known for its sweet black cherries. Traditional clafoutis is made with cherries that still keep the pits. Because the pits have some almond flavor, but it’s not easy to eat, so it’s why we use pitted cherries and add almond flour.
Cherry clafoutis is sort of a thin custard-like batter baked in a buttered dish. Of course, other fruits like peaches, plums, blueberries can also work well in this dessert. This recipe is easy to make at home for beginner, hope you guys like it. Enjoy. :)
This is an #ASMR ver, you can check out the other v er that with BGM and Voices in Chinese if you like:
https://youtu.be/c7BjgcmMK8Y
------------------------
French Cherry Clafoutis Recipe
☞ Yield: 2 servings, two of 4 inch (10cm) baking mold
✎ Ingredients
☞ For Marinate
cherries 12-14, about 180-200g, washed and pitted
powdered sugar 20g
lemon juice 10ml
☞ For Batter
eggs 2
powdered sugar 45g
almond flour 30g
all-purpose flour 20g
whole milk 50ml
vanilla extract 10g
1 pinch of salt
melted butter 5g
✎ Instructions
1. Add cherries into a bowl, then fill the water. Allow to soak for 5-10 mins.
2. Gently to wash cherries. Remove the stem. Then rinse and dry them with paper towels or tea towel.
3. Place a cherry in the cherry pitter, the top face up. Squeeze your hand and the pitting hammer will come down on the top of the cherry, pushing the pit out of the bottom of the cherry.
4. Marinate the pitted cherries with the powdered sugar and the lemon juice for 30 mins
5. In a large bowl, add eggs and salt. Then sift powdered sugar, almond flour and flour. Whisk together until combined.
6. Pour milk, melted butter and vanilla extract. Whisk until totally smooth.
7. Meanwhile, grease the baking mold with the softened butter, then sprinkle over the sugar.
8. Place marinated cherries around the base of the mold, then pour batter over the cherries.
9. Preheat the oven to 180°C, and bake for 35~40 minutes or until lightly browned.
10. Remove from oven to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
11. Dust with powdered sugar. Serve.
-----------------------------------------------------------------------
#clafoutis
#frenchdessert
#eastrecipes
1 inch stem 在 ochikeron Youtube 的最佳解答
Spinach Ohitashi (Japanese Spinach Salad) is a very typical Japanese side dish, perfect for any meal (breakfast, lunch, or dinner) and Bento lunch box. Tasty yet addictive 😋
Cooked spinach seasoned with soy sauce is NOT Ohitashi. Soaking into Dashi Soy Sauce is Ohitashi 👍
Other Spinach Ohitashi Idea:
https://www.youtube.com/watch?v=QOw1CPBcbdo
---------------------------------
Spinach Ohitashi (Japanese Spinach Salad Side Dish Recipe)
Difficulty: VERY EASY
Time: 5min
Number of servings: 4
Ingredients:
200g (7oz.) Spinach
salt
* 2 tbsp. Dashi broth
* 1&1/2 tbsp. Soy Sauce
* 1 tsp. Mirin (Sweet Sake) *1/3 tsp. sugar is OK
Katsuobushi (bonito flakes)
Directions:
1. Cut off the root of the stem and make a cross cut (if the stem is dirty), then wash. In this way you can wash away soil easily but if your spinach is clean then you can simply wash.
2. Boil water in a large pot. Add a pinch of salt in the water (salt removes oxalic acid - bitter taste, and makes the spinach nice and green).
3. Add spinach in the boiling water from the stem side.
4. Boil spinach for about 15~30 seconds. Drain and wash with running water to cool. Squeeze the spinach to remove excess water (use paper towel if you have).
5. Cut into 1.5 inch (4cm) long pieces.
6. Mix Dashi broth, Soy Sauce, and Mirin, then soak spinach for a while.
7. Serve on a dish, garnish with Katsuobushi (bonito flakes) to finish.
レシピ(日本語)
https://cooklabo.blogspot.com/2019/09/5-min-spinach-ohitashi.html
---------------------------------
Music by
甘茶の音楽工房
https://amachamusic.chagasi.com/
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