關於 lid up中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

-（中文版本往下滑！）
Steps:
Using SHISEIDO 資生堂國際櫃 Kajal InkArtist - Shadow, Liner, Brow as an all over base and darken the outer corner.

Than take the shade “copper style” in Lancôme x Chiara Ferragni Brand the fashion flirty palette all over the lid once again. Put another shade “rosy couture” (in the same palette) in the middle of the eyelid to brighten up the look.

Last but not least, add Unleashia pretty easy glitter stick N2 flutter in inner corner and bottom lash line. The eyeliner is 1028 時尚彩妝 ultra precision lasting eyeliner RB01.

More pics👉👉👉

Wish you all a lovely day 🌸
-
眼妝步驟：
#資生堂 引釉眼彩筆 銀座慶典限定版絕美新色 銀座絢紅
👉打底和眼尾加深

#蘭蔻 和 CHIARA FERRAGNI 聯名的 #眨眼藍潮 系列眼影頰彩盤
copper style👉全部鋪一層
rosy couture👉中間提亮

#unleashia 臥蠶筆 N2 flutter
👉眼頭跟臥蠶

#1028 放色線激穩抗震眼線液 玫瑰棕
👉眼線

右滑不同光線下的眼妝👀

祝你們有美好的一天🌸

#資生堂國際櫃 #SHISEIDO #CHIARAFERRAGNI #CHIARAFERRAGNIcollection #アイメイク #motd #dailymakeup #コスメ #아이메이크업 #메이크업 #오늘의화장 #눈화장 #makeupinspo #makeupideas #makeupinspiration #makeuptutorial #100daysofmakeup #wakeupandmakeup #eotd #eyemakeup #eyeshadowpalette #eyeshadow #眼妝 #kbeauty

-（中文版本往下滑！）
My one and only eye base! (currently)
CANMAKE Taiwan lasting multi eyebase wp

I’ve never tried any other eye base( for I forgot to apply it before eyeshadow most of the times 😂)! This is the one I use and here are some pros and cons:

If I want the eyeshadow to be more pigmented, it does help; if the eyeshadow gets into my lid lines, applying it first helps my look ends up more long lasting. Be aware that the amount of the product counts! By applying too much will leave an opposite effect! The base gets into the lines immediately! I’m not sure if it’s just me but sometimes I think it’s harder to blend the eyeshadow (especially the matte ones with a brush) with the eyebase underneath it.

The occasions I’ll use it is when I want my glitter eyeshadows to be more stay in place. I’ll just dab a little bit on the parts where I tend to put glitter/shimmer eyeshadows on. If some eyeshadows always gets into the lines, I’ll try to add the eyebase on my hole eyelid to see if it can save the look! It has a tacky consistency so the eyeshadow can stick to it well! There’s no color of this product while apply on lids, thus it does not correct my uneven color eyelids.

Do you guys use eye base?
Let me know in the comments down below:)

Wish you all a lovely day!

More pictures 👉👉👉
-
唯一擁有和使用過的眼皮打底！
#Canmake 多功能眼妝底膏

依稀還記得這個打底膏是上網爬文一陣子後看到蠻多人推薦入手的，那時還沒有像現在有那麼多眼影打底選擇（遙望）購入後常常忘記做眼皮打底的我（或是嫌麻煩😂我就懶）除了這個產品目前也就沒有再嘗試其他打底產品了！對我來說他有一些優點也有一些缺點，就讓我們繼續看下去！

他可以讓珠光眼影顯色度更好，有些亮片眼影會有落粉或是容易掉落的問題，使用這個產品可以黏著眼影（它的質地是粘粘的那種），協助眼影乖乖待在位子上！因此也可以讓眼妝更持久，不容易積線～用量很省所以產品可以用很久（感覺用不完）🤔缺點是用量要控制，抹太多的話它自己本身就會卡在雙眼皮摺裡了！也有些時候覺得雖然使用了它眼妝還是過了一段時間後會有積線的問題～如果是使用霧面眼影在打底膏上面，有時候會覺得比較不容易暈染～尤其是使用刷具的時候！

通常我會局部使用在容易有落粉的眼影的區域，或是嘗試幾次單用眼影後發現總是會積線的眼妝，會加上這個產品看看能不能改善問題～這個產品擠出來是白色偏固態的質地，推開是無色的，所以沒有校色眼皮的功能～整體來說如果是彩妝新手還是可以考量嘗試看看！（但開架也還是有很多其他選擇譬如missha）老手可以pass！

你們有在用眼影打底產品嗎？
歡迎在留言區跟我分享：）

其他照片👉👉👉

#キャンメイク #eyeshadowbase #eyebase #beauty #makeupproducts #makeup #化妝 #化粧 #eyemakeup #cosmetics #眼影打底 #Japanproducts #Japaneseproducts #japanmakeup #日本 #discoverunder5k #discoverunder10k #photography #discoverunder2k #beautyphotography #美妝 #beautyproducts #beautyproduct #beautybloggers #beautyjunkie #beautyaddict

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
海外觀眾優惠完結，只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special

✨✨✨✨✨✨✨✨✨✨

和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙

✨✨✨✨✨✨✨✨✨✨
豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

【Super Fluffy Souffle Omelette】

〚CHI VIDEO 中文版〛 舒芙蕾歐姆蛋/ 梳乎厘奄列 ▶▶▶ https://youtu.be/gZj0kpolXiI

After the craze for Dalgona Coffee, these two weeks are all about super fluffy souffle omelette! There are many videos on how to make it perfectly, but let me share a few more insider tips with all of you!

⭐ Things you need to know about whipping egg white! ⭐
1. Fat is the biggest enemy of foaming egg white.
2. Egg whites at room temperature can create bigger volume of foam.
3. Salt weakens the stability of the structure of foam. Don't put salt with the whites.
4. Adding sugar too early retards the foaming.
5. Slightly lower the pH of egg white can fasten foaming. Add half a teaspoon of lemon juice or a pinch of cream of tartare would help.
6. Sugar slows down air bubbles from bursting.
———————————————
Ingredients：

Eggs | 4 pcs
Butter | 2 tsp
Salt | 1/4 tsp
Sugar | 1 tbsp

Method：

1. First, seperate the egg yolks and the egg whites. Add the salt to the yolks and beat them for a minute until it becomes pale-yellow colour.
2. Whip the egg whites with the sugar until soft-peak stage. Then mix with the yolks thoroughly.
3. Turn on the stove, place the butter in and coat the surface of the pan. Place the egg mixture into the pan and cover with a lid. Cook it over low heat for 4 - 7 minutes.
4. After 4 -7 minutes, take off the lid. Tilt the pan, roll the souffle omelette down and fold in half! Done!
———————————————
#Souffle
#omelette
#SouffleOmelette
#AndyDark
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
▶ ????????: ???? ????
⠀⠀https://www.facebook.com/ChefAndyDark/
▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/
▶ ???????:
⠀⠀https://www.youtube.com/AndyDark/
▶ ?????:
⠀⠀contact@andydark.hk
⫸ ?????/ ????? ??? ??? ???????? ????????. ⫷
◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰

中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/2009489232654711/

FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/

Ingredients:

1. Crab..........................................1 Pcs
2. Sticky Rice Cake.......................260 g
3. Water........................................160 g
4. Pork Belly..................................65 g
5. Preserved Mustard Green.......2 Stalks
6. Ginger.......................................3 Slices
7. Garlic.........................................3 Cloves
8. Spring Onion.............................2 Bunches
9. Shaoxing Wine..........................1/2 Tbsp
10. White Pepper Powder................1/4 tsp
11. Corn Starch ............................. A Few

Marinade:
12. Sugar........................................1 Tbsp
13. Light Soy Sauce.......................1 Tbsp
14. Dark Soy Sauce.......................1/2 tsp
15. Oyster Sauce...........................1/2 tsp


Method:

1. Immerse the Preserved Mustard Green into clear water for 30 minutes. Squeeze Out the water and dry with towel.

2. Dice the Preserved Mustard Green. Slice the Pork Belly

3. Heat up a pot or oil. Deep fry the Rice Cake.

4. Slightly coat the Crab with Corn Starch. Deep fry until the crab change color.

5. Add oil into a hot Sauté Pan. Add Preserved Mustard Green, Pork Belly, Ginger, Garlic and Spring Onions. Stir fry to enhance flavors.

6. Add the Shaoxing Wine, Water and Marinade. Bring it to boil, Add Crab and Rice Cake.

7. Put on the lid and cook for 5 minutes.

8. Finally add White Pepper Powder.

Enjoy!!!

中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1947445515525750/

FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/


Water .................................. 2.5 cups
Soybeans ........................... 1 cup
Cucumber ......................... 1/3 Pcs
Cherry Tomatoes ............... 3 Pcs
Toasted Pine Nuts .............. 2.5 Tbsp
Noodles ............................... 2 Serves
Salt........................................ A Few
Toasted Black Sesame ....... A Few
Ice cubes ..............................A Few


1. Soak the soybeans in water for 8 hours.

2. Heat up a pot of water, cook the soybeans on medium heat for 20 minutes. Do not cover with lid.

3. Remove the skin of Soybean.

4. Blend the Soybean and Pine Nuts until smooth.

5. Chill the Soybean Mix in the fridge.

6. Serve with Noodles, Cherry Tomatoes and Cucumber. Enjoy!!