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//花木蘭//
The skill enables you to use four ounces to move a thousand pounds.
四盎司可以移動一千磅
#這翻譯是故意的嗎
太極。氣。Chi
歷史背景 故事內容 迪士尼這次乾坤大挪移
改編🉐️令評價也往兩邊的極端奔馳
☯️若從劇情來看
還是喜歡其中描述的骨架之一真實True
願意看見並接受原本的自己
當自我接受後 起了化學反應 產生了力量
相信自己的力量 不再隱藏
如綁住的手腳重獲了自由🌞🌝
#四兩撥千斤
#願世界多元共融
————————————————————
明日9/14(Mon.)
DSV戰隊 課前
運行。氣。Chi
《下腹部》
Thoughts of The Day!
.
“It’s important to let go of your stresses and worries. No matter what happens during the day, as early in the evening as you can, put all your burdens down. Don’t carry them through the night and into the next day with you. “
.
Once upon a time, a psychology professor walked around on a stage while teaching stress management principles to an auditorium filled with students. As she raised a glass of water, everyone expected they’d be asked the typical “glass half empty or glass half full” question. Instead, with a smile on her face, the professor asked, “How heavy is this glass of water I’m holding?” Students shouted out answers ranging from eight ounces to a couple pounds.
.
She replied, “From my perspective, the absolute weight of this glass doesn’t matter. It all depends on how long I hold it. If I hold it for a minute or two, it’s fairly light. If I hold it for an hour straight, its weight might make my arm ache a little. If I hold it for a day straight, my arm will likely cramp up and feel completely numb and paralyzed, forcing me to drop the glass to the floor. In each case, the weight of the glass doesn’t change, but the longer I hold it, the heavier it feels to me.”
.
As the class shook their heads in agreement, she continued, “Your stresses and worries in life are very much like this glass of water. Think about them for a while and nothing happens. Think about them a bit longer and you begin to ache a little. Think about them all day long, and you will feel completely numb and paralyzed – incapable of doing anything else until you drop them.”
.
The moral: It’s important to remember to let go of your stresses and worries. No matter what happens during the day, as early in the evening as you can, put all your burdens down. Don’t carry them through the night and into the next day with you.
.
Have a productive week ahead!
Aquascale
Baby tub, digital scale and water thermometer!
Aqua Scale a 3-in-1 Infant bathtub, digital scale and water thermometer in one. Monitoring weight gain is essential in determining if your baby is growing and thriving. With Aqua Scale you can easily weigh your baby between doctor visits in soothing warm water. With just the touch of a button you will know the exact weight of baby accurate to the gram and water temperature. Aqua Scale has a removable insert to keep babies up to 6 months securely positioned in the tub. After 6 months, remove the insert and Aqua Scale converts to a toddler tub accommodating baby up to 2 years (15 kg).
* Two positions – Converts from newborn to toddler
* Digital Scale can be used to weigh your baby with OR without water
* Calculates baby’s precise weight adjusting for water and movement
* Displays baby’s precise weight down to the ounce or grams
* Display Converts from Pounds + Ounces to Kilograms conversion
* Memory reading functions – stores baby’s previous weight
* Anti-slip pad keeps baby securely in place & provides extra comfort to infant
* Water Thermometer ensures water is not hot or too cold
* Continuously monitors & displays water temperature on LCD
* Display converts from Fahrenheit to Celsius conversion
* Can be used from birth up to 24 months
* W:50cm H:30cm L:80cm
* Battery Not Included
@aquascalemalaysia #aquascalemalaysia
#aquascalemalaysia
#aquascalebathtub
#babybathtub
#bathtime
#motherhood
#babygear
#babyshower
ぜひ作ってみてくださいね！
ハムチーズポテトフライ
10人分
材料：
じゃがいも(茹でたもの) 1kg
チェダーチーズ(細切り) 100g
クリームチーズ 55g
ベーコン(1cm幅、炒める) 250g
万能ねぎ(小口切り) 大さじ3
塩 小さじ1
コショウ 小さじ1
オニオンパウダー 大さじ1/2
ロースハム(スライス) 20枚
チェダーチーズ(2cm角ブロック) 200g
揚げ油 適量
薄力粉 125g
溶き卵 4個分
パン粉 200g
パルメザンチーズ 25g
パセリ(みじん) 適量
作り方：
1.ボウルに茹でたじゃがいもを入れ、フォークで粗くつぶす。
2.チェダーチーズ、クリームチーズ、ベーコン、万能ねぎ、塩、コショウ、オニオンパウダーを加え、滑らかになるまで混ぜ合わせる。
3.クッキングシートを敷いた天板に(2)を移し、全体を平らにならす。
4.ロースハムの中央にチェダーチーズを乗せて、上下、左右を折りたたんで包む。
5.(4)を(3)に等間隔に埋め込み、上から生地で覆って平らにならし、冷凍庫に入れて30分冷やし固める。
6.(5)を型から外して正方形に切り分け、小麦粉、溶き卵、パン粉の順に付ける。
7.180℃に余熱した揚げ油に(6)を入れ、きつね色になるまで2-3分揚げたら油を切ってバットに上げる。
8.仕上げにパルメザンチーズ、パセリを散らしたら、完成！
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Loaded Ham & Cheese Potato Dippers
Servings: 20
INGREDIENTS
5 pounds Yukon Gold potatoes, peeled and cooked
2 cups shredded cheddar cheese
4 ounces cream cheese
16 ounces bacon, cooked and crumbled
1 bunch scallions, sliced
½ tablespoon salt
½ tablespoon black pepper
1 tablespoon onion powder
20 ounces ham, sliced
1 pound block cheddar cheese, sliced into 20 1-inch squares
1 quart canola oil, for frying
2 cups all-purpose flour
8 large eggs, beaten
4 cups panko bread crumbs
¼ cup shredded Parmesan cheese
2 tablespoons parsley, chopped
PREPARATION
In a large bowl, mash the potatoes until there are no lumps.
Add the cheddar cheese, cream cheese, bacon, scallions, salt, pepper, and onion powder.
Mix until smooth.
Transfer the mixture to a baking sheet lined with parchment paper. Smooth out the top.
Lay a 1-inch square of cheddar cheese in the center of a slice of ham. Fold the edges of the ham over the cheese, making a tight parcel. Repeat with the remaining ham and cheese.
Press a ham-and-cheese square into the potato mixture, making sure to leave 1 inch of space on all sides. Repeat with the rest of the squares.
Push the potato mixture around to cover up and seal the tops of the ham squares, then smooth out again.
Freeze for 30 minutes, then slice the mixture into squares so each square has a ham square in the middle.
Place the flour, eggs, and panko into 3 separate medium bowls.
Dip a square into the flour, shaking off any excess. Dredge in the egg, then in the panko. Repeat with the remaining squares.
Heat the oil in a large pot until it reaches 350°F (180°C).
Fry the potato squares two at a time until golden brown, about 4-5 minutes, then drain on paper towels.
Garnish the potato dippers with shredded Parmesan cheese and chopped parsley. Serve warm.
Enjoy!
This is a very simple recipe that you can put together in a rush. Better yet, it is very healthy and vegan. Use a variety of mushrooms like oyster mushroom, enoki (golden mushroom), shiitake, straw mushrooms or any other edible kinds that you can find in your region. It must be exciting to try out this dish in the fall after a mushroom harvest!
This recipe is in my "Simply Pho" Cookbook https://amzn.to/2vQtSCU
Ingredients
1 tablespoon minced garlic
3 tablespoon vegetable oil
1/4 cup tomato sauce
1/4 cup soy sauce
2 teaspoon sugar
1/4 teaspoon chili flakes
1 2/3 pounds (750g) fresh pho noodles
7 ounces (200g) various mushrooms, roots removed and separated or sliced2 shallots, thinly sliced
Salt and pepper
2 scallions, chopped
2 tablespoon roasted sesame seeds
1 tomato, sliced
Instructions
1. Heat a wok on medium, add 2 tablespoons vegetable oil and fry the sliced shallots till golden brown. Remove the fried shallots with a slotted spoon and transfer to a small bowl to use for garnish.
2. Into the remaining oil in the wok, add half the minced garlic and sauté till fragrant. Then add the tomato sauce, soy sauce and sugar. Stir well and simmer for 30 seconds till smooth. Add chili flakes if desired. Turn off the heat. Transfer one third of the sauce to a condiment bowl to serve as dipping.
3. Separate the noodles with your fingers and toss with the remaining sauce in the wok.
4. In a pan, add 1 tablespoon vegetable oil and sauté the rest of the minced garlic till fragrant. Add the mushrooms and quickly stir-fry for 1 to 2 minutes. Depending on the kinds of mushrooms you use, you might add the ones that take longer to cook first (like king oyster or beech mushrooms) and then the others like enoki (golden mushrooms) or straw mushrooms. Season with salt and pepper and take off heat.
5. Divide the noodles into serving plates. Top with the sautéed mushrooms and garnish with chopped scallions, roasted sesame seeds and fried shallots.
6. Serve with the tomato slices and the dipping sauce as the side.
►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
►GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
►Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | Đăng ký kênh & ấn vào chuông để nhận thông báo khi có video mới: https://bit.ly/36S0p0I
►Items in my kitchen: www.amazon.com/shop/helenrecipes
Các sản phẩm trong bếp nhà Helen: https://shopee.vn/m/Helenrecipe
►My Instagram: http://instagram.com/helenrecipes/
►Facebook | Cập nhập ý tưởng nấu nướng mỗi ngày https://www.facebook.com/Helenrecipes
►Support on Patreon https://www.patreon.com/helenrecipes
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0
Music from Youtube music library
#HelenRecipes #vietnamesefood #vietnameserecipes
Ingredients
Broth
2.2 pounds (1 kg) pork bones
1 tablespoon vinegar
1 tablespoon salt, plus more to season
1 teaspoon rock sugar
1 yellow onion, peeled and halved
5 shallots, 2 kept whole, the rest peeled and thinly sliced
2 slices ginger
Toppings
1 pound (450g) eel
1/2 teaspoon turmeric powder
1/2 teaspoon grated ginger
1/2 cup corn starch
14 ounces (400g) glass noodle, soaked 10 minutes
1/2 cup Vietnamese mint, leaves removed and chopped
3 scallions, white part removed, green part chopped
2 limes, cut into wedges
Directions
1. Place the bones in a pot filled with enough water to cover. Add vinegar and bring to a boil. Parboil the pork bones for 5 minutes to remove the impurities. Then pour out the whole pot. Rinse bones well and wipe the pot clean. Transfer the bones to a large stock pot and add in 12 cups or 3 litres water, 1 tablespoon salt, the rock sugar and the peeled onion. Bring to a boil and skim off the foam. Then simmer on medium low for 1 to 2 hours, uncovered.
2. Grill 2 shallots and ginger slices until they slightly charred on the outside. Then scrape and rinse off the black bits. Add to the soup pot to enhance the fragrance.
3. Fill a small sauce pan with 4 cups (1 liter) water. Add 1/2 teaspoon salt and bring to a boil. Add the eel and cook for 2 to 5 minutes depending on the size. When you see cracks on the eels' backs, they are cooked. Remove and leave to cool. Hold the head of the eel with one hand, and use the thumb, index and middle finger of the other hand to pull the flesh off the bone. If using large eels, you can fillet the flesh with a knife.
4. Crush the bones in a mortar and pestle and boil for another 15 minutes to release the sweetness. Strain to extract the eel broth.
5. Gather the flesh in a bowl and season with half a teaspoon each of salt, pepper, tumeric powder and grated ginger. Divide into 2 parts. Set one part aside. Roll the other part over a plate of corn starch and deep-fry till golden brown. Also mix the sliced shallot with some corn starch and fry till golden brown. Remove and place on paper towel to drain the excess oil.
6. Extract the pork broth to another pot and combine with the eel broth. Season to taste with fish sauce and chicken stock.
7. Add a handful of soaked glass noodles into a noodle strainer and submerge into the boiling broth to blanch. Transfer to a serving bowl. Top with some soft eel and the crispy fried eel. Sprinkle some chopped Vietnamese mint, scallions and some cracked pepper. Ladle the hot soup over. Garnish with a tablespoon of fried shallot, some chili slices and a blanched scallion (white part). Serve with some fish sauce for dipping and a wedge of lime.
►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
►GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
►Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | Đăng ký kênh & ấn vào chuông để nhận thông báo khi có video mới: https://bit.ly/36S0p0I
►Items in my kitchen: www.amazon.com/shop/helenrecipes
Các sản phẩm trong bếp nhà Helen: https://shopee.vn/m/Helenrecipe
►My Instagram: http://instagram.com/helenrecipes/
►Facebook | Cập nhập ý tưởng nấu nướng mỗi ngày https://www.facebook.com/Helenrecipes
►Support on Patreon https://www.patreon.com/helenrecipes
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0
Music from Youtube music library
#HelenRecipes #vietnamesefood #vietnameserecipes
ounces to pounds 在 Ounces to Pounds in Python - Stack Overflow 的推薦與評價
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