關於 good aging ，我們在網路上蒐集到這些相關的討論、資訊與評價

🌟 有機植萃抗皺賦活修護乳霜體驗🌟
⁡
護膚都有Green Beauty，NIVEA 以「Naturally Good, Effortless Anti- Aging」新概念推出左有機植萃抗皺賦活修護系列🤩🤩🤩，0%色素、Silicon 矽、Paraben 防腐劑、礦物油，99%天然成分，用大自然最純正成分呵護每一寸肌膚，幫助肌膚4星期抗皺去紋 24小時水潤亮澤💦💦💦！
⁡
🌟NIVEA有機植萃抗皺賦活修護日/晚霜🌟
含有機牛蒡植萃，更蘊含荷荷巴油同杏仁油，具豐富維他命D、E 同蛋白質，幫助軟化角質功效，令肌膚變得柔軟更具彈性💕💕💕！荷荷巴油仲可以幫助肌膚調節水分、增強吸收！而杏仁油性質極之温和，含豐富維他命E、維他命A、礦物質同蛋白質，超強天然抗氧化劑，對抗衰老，KO細紋😍😍😍！
⁡
🌟有機牛蒡の6 大功效🌟
~含豐富營養可以深入肌底滋養肌膚！24小時無間斷注養注水💦。
~促進肌膚自身骨膠原自生，4星期抗皺去紋💃🏼。
~ 採用最天然有機植萃，敏感肌都可以使用👍🏻。
~ 調節油脂腺分泌，令肌膚回復水油平衡狀態❤️。
~高抗氧力😚，均勻膚色改善暗黃。
~內在修復肌膚，外在防禦外敵。
⁡
NIVEA 有機植萃抗皺賦活修護晚霜，特別加入摩洛哥堅果油，具卓越抗氧化能力😆😆😆。
🌟摩洛哥堅果油 の4 大護膚功效🌟
~ 豐富的 Omega 9 同Omega 6，鞏固保濕皮脂膜，達至鎖水💦保水💦效果。
~ 摩洛哥堅果油內含植物固醇為天然皮脂成分，強化肌膚激活細胞膜，達至活膚效果🥰。
~ 蘊含豐富的 Omega 9、Omega 6 及固醇，令肌膚緊緻飽滿。豐富維他命 E，促進血液循環令肌膚細緻柔滑☺️。
~ 幫助調整肌膚底層水油平衡，令肌膚維持黃金嘅水油比例🎉。
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🔥萬寧優先發售🔥
⁡NIVEA

#NIVEA #NIVEAHK #有機植萃抗皺賦活修護系列 #天然成分 #有機牛蒡植 萃 #安全可靠 #温和全效 #密集修護 #NaturallyGood #NaturallyBeauty ⁣ #香港媽媽 #愛美媽媽 #hkmama #hkiger #hkblogger #hkmamablog #hkbeautyblogger #lifestyleblogger #hongkongftm #beauty #家晞の看世界 #sohappy◽️

NIVEA 於新一季以「Naturally Good, Effortless Anti- Aging」新概念﹐推出了全新「有機植萃抗皺賦活修護」系列﹐包括：「有機植萃抗皺賦活修護日霜」及「有機植萃抗皺賦活修護晚霜」。「有機植萃抗皺賦活修護」系列根據ISO國際標準﹐0% 色素、Silicon 矽、Paraben 防腐劑、礦物油﹐敏感肌膚適用；99% 天然植萃精華成分﹐讓肌膚真正無負擔﹐享受「Naturally Good, Effortless Anti-Aging」！

詳情可以睇 blog ❤️
http://www.cherryfung.com 🔗

#NIVEA #NIVEAHK #有機植萃抗皺賦活修護系列 #天然成分 #有機牛蒡植萃 #安全可靠 #温和全效 #密集修護 #NaturallyGood #NaturallyBeauty ⁣NIVEA

近年崇尚Green Beauty，特別注重護膚品嘅成份，揀選護膚品都會以天然成份🌿為主。最近NIVEA 推出全新 #有機植萃抗皺賦活修護 系列，延續「Naturally Good, Effortless Anti-Aging」新概念。

全新 #有機植萃抗皺賦活修護日霜 同 #有機植萃抗皺賦活修護晚霜 蘊含99% 天然植萃精華成分，當中 #荷荷巴油 同 #杏仁油 能為肌膚保水✨、滋潤✨同時修護✨。仲特別加入 #有機牛蒡植萃精華 令肌膚24 小時水潤亮澤，4星期仲有效抗皺去紋，改善暗啞泛黃，延緩初熟肌。

晚間係肌膚嘅黃金修護期！所以晚霜特別加入被稱為「黃金液體」 嘅#摩洛哥堅果油 係睡眠時段幫助皮膚層層鎖水保水，調整水油平衡，達至肌膚最佳狀態！

詳文分享：
https://mamibuy.com.hk/talk/article/102979

銷售點：萬寧優先發售

NIVEA
#NIVEA
#NIVEAHK
#有機植萃抗皺賦活修護系列
#天然成分
#有機牛蒡植萃
#安全可靠
#温和全效
#密集修護
#NaturallyGood
#NaturallyBeauty ⁣
#貝媽媽
#15ab3113

◆前回大好評だった『悪魔の半熟煮卵』のレシピ
⇒https://youtu.be/u9DWXhL5lxM

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】(保存期間：冷蔵で約3日)
●長ねぎ：3本
●九条ネギ：1本
●胡麻油
[悪魔のタレ]
●醤油：150~180ml（お好みの濃さに調整してみてね）
●みりん：150ml
●酒：150ml
●あごだし（4倍濃縮）：大さじ1（めんつゆ。白だしでもOK）
●鶏ガラスープの素：大さじ1
●豆板醤：小さじ2（コチュジャンでもOK）
●酢：大さじ1
●砂糖：大さじ1（ラカントとかにするとより糖質を抑えられます）
●ニンニク：2片
●生姜：ニンニクと同量
●唐辛子：2本
●干し椎茸：2個
●胡麻油：大さじ2
●炒り胡麻：お好み量
お好みでラー油、一味唐辛子、花椒
※もっと辛いのがお好みの方は唐辛子やコチュジャンを足してもOK
※辛いのが苦手な方はコチュジャンを普通の味噌にしても美味しいですよ♪
※野菜の種類や入れる量によっても味の濃さは微妙に変わるので味見をしながら決めて下さい。
※お酢の酸味を残したい場合は粗熱をとってる時に入れてあげるといいですよ♪
※今回は一度漬け用なので二度漬けはしないで下さい。
-------------------------------------------------------
今回は前回ビックリするほど大好評だった悪魔のタレシリーズの第2弾
悪魔のシャキシャキ葱を作りました。
これがあるとどんな食べ物でもワンランクアップしたやみつきな味わいになります♪
色んな旨味が複雑に合わさったピリ辛で後引く味は
まさに悪魔的旨さ！！食べれば食べるほどハマる…抜群のやみつき度合いです♪
ラーメンはもちろん、今回食べていたメンマや豆腐なんかにも合いますし
炒飯の付け合わせ、餃子のタレ、茹でた鶏肉や豚肉、サラダに合わせても最高に美味しい
超万能なネギになってます。
動画でもお伝えしてますが生のネギにはアリシンなどの免疫力をアップさせてくれたり
アンチエイジングの効果や疲労回復の効果があると言われている栄養が
豊富に含まれているので栄養を逃さないよう美味しく食べて欲しいです。
糖質制限されている方にも勿論オススメになってますよ♪
今回は漬ける必要もなくただ和えるだけ！！！
しかも今回は葱専用にタレの種類や配合も少し変更してます。
本当に簡単過ぎるくらい簡単なので是非作ってみて下さい。

【Ingredients】(Preservation period: about 3 days refrigerated)
● Leek: 3
● Scallion: 1
● Sesame oil
[Devil's sauce]
● Soy sauce: 150~180ml (Adjust the thickness to your liking)
● Mirin: 150ml
● Sake: 150ml
● Fish stock(4 times concentrated): 1 tablespoon (Men-tsuyu, or white soup stock is OK)
● Chicken soup stock: 1 tablespoon
● Dou ban jiang (or gochujang): 2 teaspoons
● Vinegar: 1 tablespoon
● Sugar: 1 tablespoon (If you use LACANTS or something, you can reduce the sugar content)
● Garlic: 2 cloves
● Ginger: same amount as garlic
● Chili peppers: 2
● Dried shiitake mushrooms: 2
● Sesame oil: 2 tablespoons
● Roasted sesame seeds: as desired
Cayenne pepper, Chili pepper, Ra-yu to taste
※ If you like it hotter, you can add more chili pepper or gochujang.
※ If you don't like spicy food, you can use regular miso instead of gochujang ♪
※ The intensity of the flavor will vary slightly depending on the type and amount of vegetables you add, so taste and decide.
※ If you want to keep the sourness of the vinegar, you can add it when you are removing it from the heat.
※ This is for one-time pickling, so don't do it twice.
-------------------------------------------------------
This time, I made the second installment of the Devil's sauce series which was surprisingly popular last time, the Devil's Crunchy Leek.
This will make any food taste one rank higher and more addictive ♪
It's a complex combination of many different flavors, with a spicy,
lingering taste.
The more you eat, the more you become addicted to it ♪
Of course, it goes well with ramen, but it also goes well with memma (the pickled bamboo shoots) and tofu we were eating this time.
It is also great as a garnish for fried rice, dumpling sauce, boiled chicken or pork, and even in salads! It's a super versatile leek.
As you can see in the video, raw leek contain allicin, which boosts the immune system and is also good for anti-aging, and is said to be effective in relieving fatigue.
I would like you to eat them well so that you don't miss out on the nutrition.
It is also recommended for those who are on a sugar restriction diet ♪
This time, you don't even need to pickle it, just mix it!
And this time, I've changed the type of sauce and the formula a little bit for the leek.
It's really easy to make, so please give it a try.

●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに #悪魔のシャキシャキ葱 #DevilsCrunchyLeek #和えるだけ #悪魔のねぎ #Leek #DevilsSauce #漬けるだけ #長ネギレシピ #アリシン #免疫力アップ #九条ネギ #悪魔の半熟煮卵 #味玉 #悪魔のナムル #悪魔のたれ #和食 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #糖質制限レシピ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

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※關於時尚，VOGUE說了算！自從1892年第一本VOGUE在美國出版以來，至今已有122年的歷史，始終被時尚專業人士所推崇，因此榮譽為Fashion Bible時尚聖經。
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※台灣VOGUE隸屬Condé Nast Interculture Group，相關國外影片皆由國外授權提供給台灣使用，台灣VOGUE秉持服務網友，讓更多中文語系觀眾可以看到國際影片跟中文字幕，所以在此頻道分享給大家，如果喜歡我們的頻道，請訂閱我們，我們將會持續努力帶來更多優質內容。