關於 thick smoke ，我們在網路上蒐集到這些相關的討論、資訊與評價

伊朗煉油廠大火
繼伊朗最大軍艦起火沉沒，伊朗首都附近煉油廠又發生大火。
相信真係開打。

The Tainan City government said Thursday it will slap a fine of NT$825,000 (US$29,493) on a pharmaceutical company for environmental pollution, after a fire broke out at its factory in the city earlier in the day, sending thick black smoke billowing into the sky.
https://focustaiwan.tw/society/202105200013

【濃痰化不開】你認識有化痰作用的水果嗎？

⭐緊記配合體質及症狀食用
⭐果肉果皮同樣有功效
#星期四食材

選對理氣化痰水果
咳嗽痰多時不敢亂吃水果？因為總覺得水果的果糖會惹痰！但如懂得選擇合適水果，更會有理氣化痰作用，例如蕓香科植物的黃皮、佛手柑、金桔、橙、橘、柚子等，如果屬風寒咳嗽，伴隨症狀為喉嚨痕、痰色白、鼻塞、鼻水較為清稀等，宜吃屬性偏溫熱的金桔、佛手柑及黃皮；如果屬風熱咳嗽，伴隨症狀為痰色黃而濃稠、喉嚨乾痛、口渴、易出汗、小便偏黃等，宜吃屬性偏寒涼的橙、橘及柚子。

金桔 — 性溫，有理氣解鬱、消食化痰的作用，對於有胸悶氣結、心情鬱悶人士最為適合，同時可紓緩因肝氣鬱結而引起的食慾不振。要注意脾胃氣虛者不可多吃。

羅漢果 — 性寒，具解暑清肺、化痰止咳、潤腸通便功效，適合風熱型感冒引起的咳嗽、喉嚨痛，亦適合熬夜、煙酒過多、飲食過度而導致的喉嚨痛、扁桃腺發炎、失聲及便秘等症狀。但要注意風寒感冒、咳嗽及脾胃虛寒者不宜多服。

黃皮 — 性溫，具行氣、消食、化痰功效，適合風寒咳嗽、食積不化、痰飲喘咳患者食用。

橙 — 性涼，可和胃寬胸、化痰潤肺，也有解噁心嘔吐、胸悶腹脹的作用，但多吃則會傷肝氣，有風寒感冒、寒咳人士忌吃。

橘 — 相比於橙及柑較細小，形狀扁圓，顏色比橙較紅，果皮較薄。橘性涼，有潤肺開胃、理氣化痰及止渴的功效，消化不良及身體有偏熱症狀人士尤其適合。已熟透變紅的橘皮曬出的就是陳皮，青的橘皮曬過就是青皮。有氣滯人士可適當地食用橘子，有助理氣。

柚子 — 性寒，有清熱消滯、下氣化痰、消食醒酒的作用，適合消化不良、胃脹、噯氣、宿醉未解人士食用，亦適合風熱咳嗽患者。氣虛體弱、脾虛便溏者不宜多食。

留言或按讚👍🏻支持一下我們吧！❤️ 歡迎 Follow 我們獲得更多養生資訊。

Choose the right fruit to regulate qi and clear phlegm

When we are coughing up phlegm, we tend to avoid eating fruits because we believe the sweetness would trigger phlegm production. There are actually some fruits that can regulate qi and clear the phlegm. This includes plants from the Rutaceae family, such as Chinese wampi, bergamot, kumquat, orange, citrus, and grapefruit.

If we are down with wind-cold type of cough (other accompanying symptoms include itchy throat, nasal congestion, and clear and watery nasal mucus), you can eat fruits that are warm in nature, such as kumquat, bergamot, and Chinese wampi.

If the cough is wind-heat type (other accompanying symptoms include thick and yellow phlegm, dry and sore throat, excessive thirst, sweat easily, and yellow urine), it is best to consume fruits that are cold in nature, such as monk fruit, orange, citrus, and grapefruit.

Kumquat - warm in nature, helps to regulate qi and relieve depression, aid digestion and reduce phlegm. It is especially suitable for those for those with qi stagnation and tight chest, and those in bad mood. They help to relieve lack of appetite due to liver qi stagnation. Note those with weak spleen and stomach should not eat too many kumquats.

Monk fruit - cold in nature, helps to relieve summer heat and clear lung, relieve phlegm and cough, moisten intestine and relieve constipation. Suitable for those with hot-wind related cough, sore throat, as well as night owls, those who drink and smoke, overeating related sore throat, tonsillitis, loss of voice and constipation. Note that those with cold-wind related flu, cough and those with asthenic weak spleen and stomach should not consume.

Chinese wampi - warm in nature; helps with digestion, promotes the circulation of qi, and clears phlegm. It can relieve wind-cold type of cough and is suitable for patients with indigestion and phlegmatic cough.

Orange - cool in nature, helps to neutralize the stomach, reduce phlegm and moisten the lungs, and relieve nausea and vomiting. But overeating it can hurt your liver qi and it is not suitable for those with wind-cold flus and cold cough.

Clementine - they are smaller than oranges, shaped like a flatter circle, redder in color than oranges and have thinner peel. They are cool in nature and can moisten the lungs and improve appetite, regulate qi, reduce phlegm and relieve thirst. They are especially suitable for those with indigestion and those with heat-related symptoms. If you take ripe clementines with their red peel to dry, you will make dried citrus peel and unripe green skin after drying makes dried unripe citrus peel. Those with qi stagnation can appropriately eat tangerines to regulate qi.

Pomelo - cold in nature; helps to clear heat and relieve stagnation, clear qi and phlegm, aid digestion and help drunk individuals to sober up. It is suitable for people with digestion, bloating and belching problems, as well as those with a hangover. Individuals with a weak body, deficiency issue with the spleen and loose stools should not consume excessively.

Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.

#男 #女 #我畏冷 #我煩躁 #咳嗽 #感冒

⬇️⬇️English recipe follows ⬇️⬇️
黑椒牛仔骨：

材料：
急凍牛仔骨1磅

處理：
1. 牛仔骨，清水解凍，沖洗乾淨，擎乾水，廚紙索乾。
2. 牛仔骨，在骨與骨中間切開。
3. 肉厚身的話，用刀背輕力刴鬆。
4. 預備醬汁：
a. 黑椒醬1湯匙
b. 糖1茶匙
c. 生粉1茶匙

烹調：
1. 中火在鑊中燒熱微量的油。
2. 牛仔骨，灑上少量幼鹽。
3. 轉中慢火，放牛仔骨落鑊。
4. 見霧煙，加入少許油。
5. 不時轉動牛仔骨，令其均勻受熱。
6. 每面煎1分半鐘，就可以了。
7. 完成，放上碟。
8. 洗乾淨鑊，醬汁加入水150毫升，放入鑊煮滾，淋上牛仔骨上或另外放入碟仔。
9. 放上蔥粒及辣椒粒，可享用。

Beef short ribs in black pepper sauce:

Ingredients:
Frozen beef short ribs 1 lb

Preparation:
1. Beef short ribs, defrost with tap water. Rinse thoroughly, hang dry and dry with kitchen towel.
2. Beef short ribs, cut between bones and bones.
3. If the short is too thick, beat it softly.
4. Prepare the sauce:
a. Black pepper sauce 1 tbsp
b. Sugar 1 tsp
c. Tapioca starch 1 tsp

Steps:
1. Heat up very little oil at medium flame in wok.
2. Put little salt on beef.
3. Turn to medium~flame put beef into wok.
4. Add little oil if there is smoke arising from wok.
5. Stir the beef to order to absorb heat evenly.
6. Fry for 1.5 minutes per side is OK.
7. Complete. Put on plate.
8. Rinse the wok. Heat up the sauce with water 150ml in it. Put it on top of beef or separate the sauce on sauce plate.
9. Put green onion and chili cubes. Serve.

???我有900多條片?大家入呢個網址 ?全部可以睇曬?
https://goo.gl/cuyAZa hip???

??I have more than 900 movies?Everyone enters this URL ?All can be viewed ?
https://goo.gl/cuyAZa hip??

酸梅麵豉醬絕配豬手https://youtu.be/6LHLiVqImu4

蒸牛仔骨https://youtu.be/RxXSr_P7NF8

廚房用具淘寶https://youtu.be/NcSAEXU0YyU

Beef Short Ribs with Black Pepper Sauce? Quick & Easy❗Tender, Juicy, Rich ?

Tom Yum Fried Chicken by Jimmy’s Table

I love making fried chicken. I love eating fried chicken. I was craving fried chicken while making Thai food and thought, "why not make a Thai style fried chicken?" Rachel and I loved eating fried chicken off the streets of Bangkok, so I decided to give it a shot. This was my first attempt and it was a success, as I stuck to the basics of marinating and deep frying. For this recipe, I marinated the chicken in Tom Yum paste to give it that sweet, sour and spicy flavor. It worked perfectly as the meat absorbed all the flavors and the crispy skin and batter on the outside gave it the tasty deep fried crunch. I hope you enjoy this recipe!

Ingredients 食材:
Marinade ingredients:
Tom Yum Paste (sold in a jar at City Super) (冬蔭功醬)
1 cup of hot water (熱水)

Main ingredient:
Chicken drumsticks and thighs(雞腿肉)

Deep frying ingredients:
3 cups of white flour (麵粉)
3 tablespoons of garlic powder (蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
1 tablespoon of Cayenne powder or chili powder (辣椒粉)
2 tablespoons of onion powder (洋蔥粉)
1 tablespoon of white pepper (白胡椒)
3 teaspoons of salt (鹽巴)
1 cup of milk (牛奶)
1 tablespoon of white vinegar (白醋)
Peanut oil for deep frying (花生油)

Finishing Ingredients:
Thai Sauce Ingredients (食材):
*Video how to make in Thai Pomelo Salad Recipe
1/4 cup Fish Sauce (魚露)
1/4 cup Vinegar (白醋)
1/4 cup Sugar (糖)
1/4 cup Garlic (大蒜) - minced
2 Spicy Red Chilis (小辣椒) - minced
3 Limes (檸檬) - halved and squeezed for juice, seeds removed

Toppings:
1/4 cup deep fried shallots (炸紅蔥頭)
1/4 cup deep fried garlic (炸大蒜)

STEP 1
Make marinade. Add in 4-5 tablespoons of Tom Yum Paste into a bowl. Because the paste is thick, slowly add in boiling hot water to dissolve the paste into a thicker fluid. If you add too much, it will get too watery and reduce the flavor of the paste. Stir until even.
步驟1
製作醃雞肉的醬汁。將4-5湯匙冬陰功醬放入一個碗中。由於糊狀物很稠，所以緩慢加入沸騰的熱水將醬汁來溶解。如添加過多，它會變得太水並減少醬汁的風味。攪拌至均勻。

STEP 2
Marinade the chicken by adding in the marinade sauce. Turn the chicken so that it is evenly coated.
步驟2
將雞肉浸泡至冬蔭功醬汁中，並讓雞肉完全被醬汁包覆著。

STEP 3
Once coated, put the chicken into a ziplock bag and put into the refrigerator overnight to seal in the flavors. When ready to fry, be sure to let the chicken rest on the table until it reaches room temperature. You don’t want to deep fry a cold chicken leg or it will definitely be raw inside.
步驟3
將雞肉裹完醬汁之後，雞肉連同醬汁一同放入夾鏈袋中，放到冰箱醃製過隔夜。如果你要炸雞時，必需確保從冰箱拿出來的雞肉已經完全退冰至常溫，你不會想要油炸完一隻雞腿而裡面是生的肉。

STEP 4
If you want to make it for the same day, then marinade it for at least 30 minutes to 1 hour and leave it on the table in room temperature to try to absorb as much flavor as possible.
步驟4
如果你要在當天油炸這炸雞，則將雞肉在常溫中醃製至少30分至1小時，讓雞肉能吸收足夠醬汁味道。

STEP 5
Make the deep frying mix by adding about 3 cups of flour into a large mixing bowl. Then add in about 3 tablespoons of garlic powder, 1 tablespoon of ground black pepper, 2 tablespoons of onion powder, 1 tablespoon of cayenne chili powder, 1 tablespoon of white pepper, 3 teaspoons of salt. Stir evenly.
步驟5
製作炸粉。將3大杯麵粉放入大盆中，加入3湯匙的大蒜粉、1湯匙的黑胡椒粉、2湯匙的洋蔥粉、1湯匙的辣椒粉、1湯匙白胡椒粉、3茶匙的鹽巴，攪拌均勻。

STEP 6
Make buttermilk mix. Add in 1 cup of milk and 1 tablespoon of white vinegar into a large bowl. Whisk together and let it sit for 5-10 minutes.
步驟6
製作白脫鮮乳。在碗中加入1杯牛奶以及1湯匙的白醋，攪拌均勻放置5-10分鐘，讓醋跟牛奶發生化學反應，就完成了。

STEP 7
Now we are ready to deep fry. Start by heating a pot of peanut oil. Peanut oil has a higher heat and smoke point, and it tastes great and is healthier than many other oils.
步驟7
現在我們準備油炸。 首先加熱一鍋花生油。 花生油的發熱量和冒煙點更高，而且比許多其他油都味道更香，更健康。

[TIP] Not mentioned in the video, but a good tip to fry the chicken faster and more evenly, is to take a chopstick and poke 15-20 times into the chicken meat before you soak it into the milk vinegar.

STEP 8
Add and coat the marinaded chicken into the milk vinegar mix. Then remove and place the chicken into the deep fry flour mix. Coat generously and evenly so the entire chicken is covered in the flour mix.
步驟8
將醃好雞肉先放入自製的牛奶白醋中，沾裹一圈後，再放入炸粉的盆中，沾裹一圈，將炸粉完全的包裹住雞肉。

STEP 9
Carefully add the chicken into the hot oil. Be careful as the oil can pop and burn you. Lower the heat so that you can slowly fry the chicken without burning the outside. If your pot is big enough, you can deep fry more than one drumstick at a time.
小心把雞肉加入熱油中因為油會彈出。 若鍋足夠大，則可一次油炸多個雞腿。

STEP 10
Deep fry for about 10 minutes and then measure the meat temperature. If the chicken is over 80 degrees Celcius, then remove and rest on some paper towels to absorb the oils. If you don’t have a thermometer, use a chopstick and stick it in the thickest part of the meat. If the chopstick goes in and out easily, then it is ready.
步驟10
炸約10分鐘，然後測量肉的溫度。 如果雞肉超過攝氏80度，可以取出並放在一些紙巾上吸收油脂。 如果沒有溫度計，用筷子將其粘在最厚的肉上。 如果筷子插進去並且輕鬆，就好了。

STEP 11
Plate by pouring thai fish sauce (instructions video can be found in my first pomelo salad recipe) and then sprinkling on deep fried shallots and garlic.
步驟11
最後擺盤，淋上泰式魚露醬汁(在我第一部影片柚子沙拉的料理有食譜喔！)接著撒上炸紅蔥頭以及炸大蒜，就完成摟！
Directed＆Edited by Apple

家系の絶品スモークチャーシューを食べながら語ります！今回は家系総本山吉村家の直系店、六角橋にある『末廣家』のあのスモークチャーシューをお持ち帰りしました！
・「末廣家」の動画はコチラ
→ https://youtu.be/EhekjhnYsUU
・「末廣家」調理の動画はコチラ
→ https://youtu.be/ZfshY3RFFV8
今回はテイクアウトできる『末廣家』のスモークチャーシューをお持ち帰りして、いただきながらいろいろ語ります！「末廣家」といえば家系ラーメンを創始した吉村実が直接許した「直系店」であり、常にお店は席が埋まる人気を誇っています。その濃厚豚骨スープだけでなく、こちらはその大きなチャーシューもお店の人気！末廣家がこだわる、燻製をしっかり効かせたスモークチャーシューは、部位もいろいろなタイプをその都度変えるこだわりよう。チャーシュー単体でもかなりのクオリティで、店主のオススメでわさびや西洋がらし、白髪ねぎを乗せていただくと燻煙とジューシーなチャーシューの美味しさがより引き立ちました！それでは早速観ていきましょう！

＊他の吉村家直系店でも期間限定でお持ち帰りを始めているお店があります。お店の状況によりお電話の対応が難しい場合もあるようですが、ご興味ある方は各店舗までお問い合わせください！


Let's talk while eating delicious smoked char siu from the Iekei-ramen! This time, I brought back the smoked char siu from "Suehiro-ya" in Rokkakubashi, a direct store of the Yoshimura-ya.
・ Click here for the video of “Suehiro-ya”
→ https://youtu.be/EhekjhnYsUU
This time we will bring back the "Suehiro-ya" smoked char siu that you can take out and talk about it while you have it! "Suehiro-ya" is a "direct store" that Minoru Yoshimura, the founder of the Iekei-ramen, allowed directly, and the store is always popular with its seats filled. Not only that thick pork bone soup, but also this big pork pork is popular in the shop! Smoked char siu, which Suehiro-ya is particular about, is made of smoked food. Even the char siu itself is of a fairly high quality, and when the owner recommends wasabi, western grated onion and gray onion, the smoke and the juicy char siu taste are even more appealing! Let's watch it now!

＊ Some other stores directly affiliated with the Yoshimura-ya have begun to take them home for a limited time. It may be difficult to make a phone call depending on the situation of the store, but if you are interested, please contact each store!


いつもありがとうございます！( ´ ▽ ` )
高評価＆チャンネル登録もよろしくお願いいたします！

#ラーメン #末廣家 #テイクアウト #ロイドごはん #フラメンコロイド


—————《ロイド のサブチャンネル》—————————————

【フラメンコロイドのサブチャンネルもよろしくお願いします！】

ロイドチャンネル
https://www.youtube.com/channel/UCwNlBAUziFWkJZFY_u3t65A

フラメンコロイド
https://www.youtube.com/channel/UCsFJHNg3SR41R2a3vctUInw


—————《本日の店舗情報》—————————————————

『ラーメン 末廣家』
https://s.tabelog.com/kanagawa/A1401/A140205/14051496/

—————《twitter》—————————————————————

★ロイドごはん
https://twitter.com/roidgohan
★メロンシート
https://twitter.com/meloncito310
★フラメンコロイド
https://twitter.com/flamenkoroid

—————《instagram》———————————————————-

★ロイドごはん
https://www.instagram.com/roidgohan
★メロンシート
https://www.instagram.com/satoshimelo...
★フラメンコロイド
https://www.instagram.com/flamenkoroid

—————《各サイトの情報》—————————————————

★ロイドwalker《人生をドラマチックに彩る旅とグルメと温泉図鑑》
https://ramenjapan.net/
★メロンシート《フラメンコギターの世界一の旅》
https://pordiotama3.xsrv.jp
★フラメンコロイド 《フラメンコロイドの神話と伝説》
https://flamenkoroid.net

—————《ロイドおすすめ動画はこちら》———————————

【家系ラーメン特集!】
https://www.youtube.com/playlist?list=PL6yW17uB9uIVUmOS8qnXrRwcBu8W-uRYZ

神回【ラーメン二郎の貴重映像】全増しが出来るまで一部始終を大公開！【ラーメン二郎 ひばりヶ丘店】ramen
https://youtu.be/mBFcdMHyaxA

巨大塊肉に挑戦！【いきなりステーキ】２人で１.５キロの結果は？【飯テロ】
https://youtu.be/lxn_oa-rCvQ

一瞬でファンになる86才職人のおすすめラーメン【ほりえラーメン】感動の鹿児島グルメ
https://youtu.be/0IuRURqh4ek

屋台でラーメンが出来上がるまでの職人技をお見せします【ボギー亭 虎ちゃん】味噌ニンニクラーメン【飯テロ】
https://youtu.be/ZJoloTuYOQ4

神技！いつもびっくりするよ！【がんちゃん】お好み焼きの名店に感動！【飯テロ】× フラメンコロイド 広島県
https://youtu.be/8q_j5QX4-vg

消滅する屋台ラーメンの職人技【幸っちゃん】ラーメンの作り方一部始終【ramen】
https://youtu.be/prw-olhOAyI