彩虹時間大會報告
下午我跟彩虹時間開會討論,決定延長加開到明天中午4/29 ( 四),但是 #售完不補 ! 如果售完就沒辦法啦 ~~~ ><
還沒下單的媽咪可以趁今晚趕緊下單
阿不小心陪睡睡過頭的媽咪也可以趁明早來補單這樣
彩虹時間很棒的一點是
#他的教材是與時俱進的
像是去年開始大家人心惶惶的,彩虹時間就推出了 " #內外夾攻大力腕 " 這個大家耳熟能詳的洗手口訣 , #把他變成英文版
強吧 ! !
今年恰巧碰到金牛年,外籍編輯也特別編寫了有關金牛年的故事,是玉皇大帝要選牛代表的俏皮小短篇,內容深刻富有寓意 ( 我有加入心得文末,可以去看看歐 ) 兼顧了故事性,英文的用字遣詞,比較級的概念 / 用法,也融入在這篇中 !
每期的內容很多變化
像某年11月的感恩節特輯,就以感恩節為主題寫了一篇促咪韻文
" Thanksgiving's for the birds. You will find no one with steaks.
And if you see a hamburger, Then throw it in a lake . "
Steak 跟 lake 的押運用的很巧妙
而且文字扣合感恩節的重點 " 火雞 "
這篇當成教材好神~~~~~
剛好我在教Evan韻文的概念,這篇就被我拿來讓Evan練習了好多次
今年2021年某期,也是有一篇促咪韻文,寫的也是極好 ! 編輯群們真的都是語文大師
把彩虹時間的陣容排出來,放貼文給大家看看嘿
都是具有教師資格的專業師資
中文解說擔當Sandy老師我想有聽過彩虹時間中文解說的大家,都會愛上她甜美的聲線跟美麗的發音 ( 我是粉濕 ~ )
配合著精彩的畫面,跟活潑的英文音檔
Evan不只學到了英文
更學到了滿滿的知識 !
這樣的豐富度是市面上繪本很難達到的地步
不熟悉的單字
拿著點讀筆反覆點讀,聽逐句發音
發音很快就會跟上~
別忘了
記得沒事就撥放彩虹音檔來洗耳朵歐
彩虹英文兒童雜誌,讓接觸英文變得好簡單
就算把拔馬麻英文不好,也不用擔心怎麼去教發音
好用 ! 好用 ! 太好用 !
⭕️下單前一定要看實用心得 >> https://reurl.cc/5WR46
★下單底加 : https://gbf.tw/n3jc2
同時也有2部Youtube影片,追蹤數超過4萬的網紅寶欣,也在其Youtube影片中提到,上次試食完「平鐵牛扒Flat Iron Steak」,真係好想知到底煎牛扒有咩秘訣,原來其中一個技巧就係塊扒要Rest!另外想知入面到底熟未,只要用手指篤一篤就可以知道到底幾成熟㗎喇! 記得一邊睇一邊記低步驟,咁就可以返屋企試下煎喇! #今時今日做黃店好難 #拍黃店都一樣好難 #大家加油 #盡做...
steak中文 在 Facebook 的精選貼文
今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕
🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文:https://bit.ly/3sswNiz
英文:https://bit.ly/3sqOajJ
20210417 live recipes
特別鳴謝easycook義工團寫的食譜
酸菜魚
材料: 桂花魚或其他魚,帶甜咸酸菜,大豆芽 ,泡椒 ,辣椒干,花椒 ,薑,蔥,紅辣椒,花椒
醃魚肉味料: 鹽少許,一隻蛋白,胡椒粉少許
做法: 1 燒熱鑊落油,猛火煎香魚骨,鹽少許,加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白,胡椒粉少許拌勻待用
3 咸酸菜片薄切塊,白鑊炒至乾身
4 落油將薑絲,蔥頭,泡椒,大豆芽,咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽,菇粉各少許稍滾,魚肉鏟起放做法 4 面上,繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內,紅椒粒,蔥花飾面
肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)
Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)
Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp
Potato starch noodles or glass noodles “fensi” - optional to add into the soup
Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)
Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash
Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil
Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.
2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.
3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.
4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.
5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.
6. Drizzle in 1 tbsp of white vinegar.
7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.
8. Garnish with fresh red chili and green onion pieces.
9. Drizzle Sichuan peppercorn oil on top.
🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟
酸菜牛肉
材料: 牛肉,青紅辣椒,咸菜
香料: 薑一片,蒜一粒
醃料: 糖少許,胡椒粉少許,鼔油,生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑,蒜,青紅辣椒,落牛肉炒,最後加咸菜炒勻即可
備註: 咸菜有二隻,一帶甜,另一帶咸,今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖
肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)
Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)
Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove
Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour
Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.
2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.
3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.
4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.
🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟
芒果棷汁糕
材料:
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr (可改用魚膠片5-6片)
沙糖 100 gr (可依個人喜好加減)
棷奶 1罐
芒果 2-3個
做法:
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內,開中大火煮,邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶,攪拌至混合後關火,放涼備用。注意:加入棷奶後不要煮太久,以避免油水分解。
3. 芒果去皮切粗條或粗粒,排放入糕盆內,倒入已放涼棷奶混合液,蓋好後放入雪櫃雪至硬身便可
肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)
Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)
Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.
2. Add in coconut milk and taste test for sweetness.
3. Let it cool down to room temperature.
4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.
5. Put in the refrigerator to set.
6. Cut into cubes. Serve.
To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.
Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.
After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.
Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.
steak中文 在 飛叔生活 Kelvin Leung Facebook 的最讚貼文
【Dining】太古坊MR & MRS FOX早前關閉進行裝修,狐狸現在終於回來了。
狐狸先生幾多點? 這是個非常Old school的遊戲,相信現世代的小朋友已經不懂了。像我這個年紀的大叔,每當見到鰂魚涌太古坊內的MR & MRS FOX,就會好自然地夾硬幫佢改個中文名「狐狸先生小姐」。
裝修後的MR & MRS FOX,充滿森林的綠化氣氛,無論樓下和二樓都放著不少的植物,令人感覺清新和通爽,英文則是一個字:「Chill」。
一場來到,當然要叫杯搶眼的Cocktail,才襯到這樣的美好環境吧!
這杯Thelma & Louise Sour (98),以秘魯白蘭地做底,並含有百里香、薰衣草及檸檬等,味道都幾Sour,啱我!
這晚吃的Tasting menu,每位$488,三道Starter,Main course和Dessert各一道Share,初時還以為好輕巧,到最後郤是飽到漏。
Char-grilled Octopus
個人幾鍾意這款小食,烤八爪魚爽口彈牙,檸檬醬令其更為清新鮮味,這道菜實在很令人開胃。
Steak Tartare with Bone Marrow
牛肉他他加上牛骨髓,單吃會比較漏,跟香脆的烤麵包就清爽好多了,亦減少了油膩感。
Foie Gras de Canard
跟牛肉他他相樣道理,鵝肝醬配烤多士都是個美妙的組合,吃著吃著,我似乎不自覺地吃多了,幸好我跟朋友都愛好運動,明天去做下Gym或跑個步就無問題啦。
Lobster Rice
主菜揀了龍蝦米飯,以西班牙海鮮燴飯的形式奉上,份量以兩人來說是十分巨大,重點除了是龍蝦和青口外,米飯才是主菜,每粒米飯都盡吸了龍蝦的精華,非常香濃入味。
經典甜品Baked Alaska,焦糖雪糕的中間夾著花生醬,儘管已經吃得好飽,仍忍不住再吃幾口,這樣的晚餐才完美嘛。
全文: https://wp.me/p3crW7-c12
#Dining #Happyhour #mrmrsfoxhk #太古坊 #酒杯敲鋼琴
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steak中文 在 寶欣 Youtube 的最佳解答
上次試食完「平鐵牛扒Flat Iron Steak」,真係好想知到底煎牛扒有咩秘訣,原來其中一個技巧就係塊扒要Rest!另外想知入面到底熟未,只要用手指篤一篤就可以知道到底幾成熟㗎喇!
記得一邊睇一邊記低步驟,咁就可以返屋企試下煎喇!
#今時今日做黃店好難 #拍黃店都一樣好難 #大家加油 #盡做喇
Top Blade Steak Lab
總店:銅鑼灣希慎道2-4號地舖
分店:何文田梭椏道4A號榮英大厦地舖
#黃店
#黃店推介
#寶欣
#poyan
IG:https://www.instagram.com/fungpoyan
FB:https://www.facebook.com/poyan1130
steak中文 在 寶欣 Youtube 的最佳解答
鍾意食牛嘅朋友有福喇!銅鑼灣呢間扒房主打「平鐵牛扒」,Flat Iron係牛三角肩對上嘅肉位,被三條小筋包圍着,去除筋位後,食落就會變得嫩滑無比~
聽落處理Flat Iron都幾花功夫,不過餐廳賣嘅價錢一啲都唔貴,百幾蚊就食到,即使大時大節都唔會加價,即炸薯條仲可以無限refill,以銅鑼灣嘅食店嚟講,真係良心都不得了啊!大家不妨去支持下!
Top Blade Steak Lab
總店:銅鑼灣希慎道2-4號地舖
分店:何文田梭椏道4A號榮英大厦地舖
#黃店
#黃店推介
#寶欣
#poyan
IG:https://www.instagram.com/fungpoyan
FB:https://www.facebook.com/poyan
steak中文 在 Flat Iron Steak 中文翻譯到底是什麼?大叔跟知名肉鋪及雜誌 ... 的推薦價格和值得買嗎?
flatironsteak 修清牛嫩肩里肌之前,做了些功課,發覺網上對於Flat Iron Steak 翻譯的中文,有一點疑惑 。 想要問一下各位朋友,到底大叔的疑惑是 ... ... <看更多>