指甲靚心情都靚啲。
#女人就是要養肝
#養好血才有好指甲
#CheckCheckCin
不論是做gel甲還是長期塗指甲油,都會令指甲被覆蓋,未能健康呼吸,除了要讓指甲有透氣的時間,休養生息外,養肝同樣重要!中醫認為肝的主要生理功能是「主疏泄、藏血。」,同時「爪為筋之餘」。爪即指甲、趾甲,與肝有密切的關係。指甲依賴肝臟精血的濡養,所以指甲能直接反映體內狀況。指甲健康的狀態是堅韌、紅潤帶光澤,反映著精血充足;不健康的狀態是軟而薄,枯燥沒有光澤,容易脆裂,甚至整片分離, 就反映到精血不足。
▶︎▶︎▶︎養血美甲茶療
▶︎材料:丹參9克、百合12克、麥冬9克、蜂蜜適量
▶︎做法:鍋內注入900毫升水,加入洗淨的材料,以武火煮滾後轉文火煮15分鐘,再倒入保溫瓶,可反復沖泡3﹣4次飲用,亦可待暖後或沖淡後加蜂蜜調味。
▶︎功效:活血養陰。舒緩指甲容易折斷、容易神不守舍等症狀。
▶︎注意:女士月經期間及孕婦不宜服用。
Getting gel nails done is causing dryness at edge of your nails
Whether its gel nails or just prolonged use of nail polish, your nails are covered and not getting breathing room. You need to give your nails time to breath and rest, and maintaining your liver is equally important. Chinese medicine believes that the main biological functions of the liver are to control dispersion and store blood, and there’s also a saying ‘claws are extension of tendons’. The claws in this case refer to finger and toe nails, and they are closely tied to your liver. Your nails rely on the ability of your liver to nourish your blood, and condition of your nails directly reflect health of your body. Healthy nails are tough with a pinkish shine, reflecting health of your overall essence and blood. Unhealthy nails are soft and thin, dry without shine and easy to chip, meaning lack of essence in your blood.
Tea Remedy to nourish blood and have beautiful nails
Ingredients: salvia root 9g, lily bulbs 12g, ophiopogon tuber 9g, honey to taste
Prepration: Add 900ml of water into pot, add in rinsed ingredients, and cook on high heat until boiling. Then turn to low heat and simmer for 15 minutes, and pour all contents into a thermos. Tea can be rebrewed 3-4 times, and you can wait until it’s cooled down or weakened in flavor to add honey for taste.
Effects: Promotes blood circulation and nourishes yin. Relieves weak nails that breaks easily and absent-mindedness.
Note: Not suitable for pregnant or menstruating women.
#女
同時也有2部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥ https://www.amazon.com/dp/4046014822/ http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UT...
simmer meaning 在 ochikeron Youtube 的最佳解答
♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
https://www.amazon.com/dp/4046014822/
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22
Amazon Japan may be Cheaper ($10 plus shipping fee).
How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI
Old version is unlisted since it has a copyright issue.
過去にアップしたものは著作権の都合上限定公開になっているので編集し直しました。
https://www.youtube.com/watch?v=Y8kS3zj-BxY
Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in Jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve Sunomono (pickled dishes) and Yakimono (grilled dishes). And in the third tier, we serve Nimono (simmered dish) called Nishime (simmered Japanese vegetables).
Traditionally, we spend few days to prepare Osechi-Ryori but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot. I put more effort into cooking the savory dishes.
So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. I came up with this idea when I lived in New York, where you can not find ingredients easily. I hope you can make it in your country in this way.
For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure it is available overseas at Asian grocery stores or online.
Yamasa Konbu Tsuyu ヤマサ 昆布つゆ
3 times concentrated Konbu kelp seaweed soup stock
http://astore.amazon.co.jp/shopping072-22/detail/B00Z607H6Y
http://www.yamasa.com/konbutsuyu/product/index.html
In the end of the video, I will show you my Osechi-Ryori from past years! Don't miss them!
---------------------------------
Easy Nishime (Simmered Japanese Vegetables)
Difficulty: Easy
Time: 1hour
Number of servings: 5
Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 Otoshi But a (drop-lid - you can also use aluminum foil)
Ingredients:
1 large chicken thigh
250g (8.8oz.) Konnyaku
400g (0.9lb.) 1 bag of frozen Japanese vegetables (includes: taro potatoes, lotus roots, carrots, Shiitake mushrooms, green beans, bamboo shoots, burdock roots)
5 decoratively cut Shiitake mushrooms
1 Yurine (lily bulb)
5 decoratively cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. Sake
* 1 tbsp. sugar
B
* 20ml 3 times concentrated Yamasa's Konbu Tsuyu
* 80ml water
C
* 30ml 3 times concentrated Yamasa's Konbu Tsuyu
* 120ml water
Directions:
1. Thinly slice or decoratively cut Konnyaku, and boil 2-3 minutes to remove bad smell.
2. Cut the chicken into bite-sized pieces, parboil to remove the fat, drain, and set aside.
3. Separate the frozen vegetables and keep frozen until just before you use them. NOTE: you don't need to use carrot and Shiitake mushrooms if you prepare decoratively cut ones.
4. In a large deep pot, put Konnyaku, chicken and Shiitake mushrooms. Add enough water to cover the ingredients, bring to a boil, then add A.
5. Cover with Otoshi-Buta (drop-lid - you can also use aluminum foil) and cook on low for 20 minutes.
6. Add lotus roots, bamboo shoots, burdock roots, and simmer uncovered for 15 minutes.
7. Wash Yurine and separate into pieces. In a small pot, bring water to a boil, cook the Yurine pieces for a minute, quickly rinse with cold water, then drain. Bring B to a boil, add the Yurine pieces, and cook for 3 minutes.
8. In a medium pot, bring C to a boil, add taro potatoes and cook for 5 minutes. Add decoratively cut carrots and cook for another 5 minutes. Add green beans and cook for 2 more minutes.
9. In the third tier of Jyubako (three-tiered bento boxes), nicely arrange 6, 7, and 8 (drain excess liquid).
レシピ(日本語)
http://cooklabo.blogspot.com/2010/11/blog-post_09.html
---------------------------------
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ohka_japan
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simmer meaning 在 ochikeron Youtube 的最讚貼文
Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve sunomono (pickled dishes) and yakimono (grilled dishes). And in the third tier, we serve nimono (simmered dish) called Nishime (simmered Japanese vegetables).
Traditionally, we spend few days to prepare Osechi but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot and cook the non-sweet ones at home.
So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money.
For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure it is available overseas at Asian grocery stores.
With just a little extra effort decoratively cutting vegetables, it become gorgeous, so try to make it fancy ;)
In the end of the video, I will show you my Osechi-Ryori from past years! Don't miss them!
I hope you all enjoy :D
---------------------------------
Easy Nishime (Simmered Japanese Vegetables)
Difficulty: Easy
Time: 1hour
Number of servings: 5
Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 otoshi buta (drop-lid - you can use aluminum foil)
Ingredients:
1 large chicken thigh
250g (8.8oz.) konjac
400g (0.9lb.) 1 bag of frozen Japanese vegetables (includes: taro potato, lotus root, carrot, shiitake, green beans, bamboo shoot, burdock root)
5 decorative cut shitake mushrooms
1 yurine (lily bulb)
5 decorative cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tbsp. sugar
B
* 20cc 3 times concentrated Yamasa's Konbu Tsuyu
* 80cc water
C
* 30cc 3 times concentrated Yamasa's Konbu Tsuyu
* 120cc water
Directions:
1. Thinly slice or make decorative cut konjac and boil 2-3 minutes in order to skim the scum.
2. Cut chicken thigh into bite-sized pieces, parboil (to remove the scum and fat), drain, and set aside.
3. Separate frozen vegetables and keep frozen until just before you use. NOTE: not going to use carrot and shiitake if you prepare decorative cut ones.
4. In a large deep pot, put konjac, chicken and mushrooms, cover with water above the layer of ingredients, bring to boil, add A, cover with otoshi buta (drop-lid - you can use aluminum foil) and cook over low heat for 20 minutes.
5. Add lotus root, bamboo shoot, burdock root, and simmer uncovered for 15 minutes.
6. Wash yurine and separate into pieces. In a small pot, bring water to boil, cook yurine pieces for a minute, quickly rinse with cold water, and drain. Bring B to boil, cook yurine pieces for 3 minutes.
7. In a medium pot, bring C to boil, add taro potato and cook for 5 minutes. Add decorative cut carrots and cook for 5 minutes. Add green beans and cook for 2 minutes.
8. In the third tier, nicely arrange 5, 6, and 7 (drain excess liquid).
Product:
Yamasa Konbu Tsuyu ヤマサ 昆布つゆ *available overseas
3 times concentrated Konbu kelp seaweed soup stock
http://www.yamasa.com/konbutsuyu/product/index.html
レシピ(日本語)
http://cooklabo.blogspot.com/2010/11/blog-post_09.html
---------------------------------
Best wishes for a happy new year and see you in 2012 :D
Mummy Ebi (Shrimp) Tempura Udon is nominated for YouTube Video Awards Japan 2011
Voting starts from 12/23/2011
http://www.youtube.com/VideoAwardsJP2011
YouTube ビデオアワード2011 にノミネートされました!
投票は以下URLの画面右上の「投票」タブをクリックし、動画を見つけたら右の「いいね」ボタンをクリックをして完了です!
http://www.youtube.com/VideoAwardsJP2011
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Just Imagine
Wandering
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simmer meaning 在 What does "bring to a simmer" mean? - Cooking Stack ... 的推薦與評價
To "simmer" is to heat to a temperature point just off boiling, generally acknowledged as somewhere around 95 degrees C or something like 195 ... ... <看更多>
simmer meaning 在 Simmer vs. Boil - YouTube 的推薦與評價
http://blog.bedbathandbeyond.com/2014/09/sams-cooking-school-lesson-4- simmer -vs-boilSam the Cooking Guy continues his cooking school series ... ... <看更多>