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

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When applying eye makeup, I am more into clean ingredients products. It gives me a safer feeling when applying to very delicate and sensitive areas.

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Thank you @generationt_asia for your recognition of Asia’s “Leaders of Tomorrow” for 2021. I’m honoured to be a part of this list and encouraged even more to create art that tell stories through an Asian lens. I hope to be able to do this for as long as I can lift a brush/basketball/teabag/matchstick/coffee cup or whatever comes my way. My hope is that the projects I’ve worked on will help inspire and map a path for aspiring creatives out there – especially Asian female creatives. I believe that art can make a difference, and that artists have the superpower of presenting a subject and helping people to feel it emotionally and physically, and ultimately to turn thinking into doing.

Big hugs to @tatlerasia for believing in artists and creatives across Asia.

[ps: very special to be sharing this moment with @annicelyn who made the list too! Here’s a photo of us and how we first met: we both coincidentally displayed our works (her photos, my paintings) in the same space last July at Zhongshan Building. Since then, we’ve combined forces to work on a few projects and we look forward to doing more together…and with other fellow creatives too!] #generationtasia

香港又輸咯

【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato

材料 Ingredients

一人份量 One serving

香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt

檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt

風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt


風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.


青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.


檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.


香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.


Notes from Eddie:

1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.

關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.


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Exercises to lift the hips and reduce the big thighs The pose is easier than you think.

Reduce the big upper arm, solve the problem of fat upper arm in a straight point
การออกกำลังกายที่ดี บอกได้เลยว่าต้องใช้เวลาที่นานเพราะว่าการออกกำลังกายแต่ละครั้งเป็นการออกกำลังกายโดยรวม แต่เราจะพาทุกคนไปออกกำลังกายให้ตรงจุดสามารถลดต้นแขนได้แบบ 100% ยกกระชับกล้ามเนื้อและสลายไขมันได้อีกด้วยนะ เรามาออกกำลังกายด้วยกันเลย 40 ครั้งต่อถ้าเพียงแค่ 5 ถ้าต่อวันเท่านั้น
Good exercise I can say that it takes a long time because each exercise is a total exercise. But we will take everyone to exercise on the spot, able to reduce the upper arm 100%, lift the muscles and burn fat as well. We exercise together 40 times if only 5 if only a day.