Catch me if you can 💋
You are the Universe Bionic Fiber Print Tank Top
- The Bionic Nylon, weaved with milk fish's scales.
- Cool/ Moisturizing/ Skin friendly
- Passed medical level of skin sensitization and irritation test.
你就是宇宙親膚小背心
看似毫無連結的元素集成搶眼印花,這些龐然或細小的事物建立起世界,而你本身就是宇宙,建構起專屬於你的平衡生活!
-回收虱目魚鱗萃取海洋膠原蛋白胜肽製成面料
-通過肌膚敏感性與肌膚刺激性測試,敏感肌與嬰兒適用 !
-保濕涼感美容 一件補水
--
Lay Flat Measurement (cm)
LENGTH: 38.5
BUST: 77
WAIST: 72
SHOULDER-WITH: 35
Composition:
94% POLYAMIDE
6% LYCRA
--
Designer/ @jennleelover
Hair/ @dennisfei_official
Makeup/ @andreachiumua
Photographer/ @dennisfeixx
Model/ @l.lican
同時也有2部Youtube影片,追蹤數超過93萬的網紅Ytower Cooking channel,也在其Youtube影片中提到,乾煎魚Dry-Fried Fish 重點祕訣:熱鍋冷油,不易沾鍋 可使油形成隔膜,隔離鍋面和食材,達到不沾效果 Important tip: Heating the cold oil in the hot wok allows it to form a stick-resistant layer ...
「scales skin」的推薦目錄:
scales skin 在 CheckCheckCin Facebook 的最佳解答
【過敏人生】皮膚痕發作必有原因
⭐每人對發物反應不同
⭐宜做個人飲食記錄
#星期四食材
慎防蔬菜類發物
但凡患有濕疹、瘡、疥、癬等皮膚病,長輩們都會苦口婆心叮囑不要吃牛、鵝、鴨、蝦、蟹、無鱗魚等食物,以免加重病情,這些食物中醫稱之為「發物」,發物有助邪的意思,是指能引起舊患復發、將新病加重的食物,患有暗瘡、濕疹、風疹、皮膚病或容易過敏人士要避免食用。以為多吃蔬菜就萬無一失?!其實蔬菜類亦有不少動風、助火及生痰滯氣發物,容易誘發皮膚瘡瘍腫毒,要小心留意,避免皮膚病發作。
常見蔬菜類發物:
茄子 — 為動風發物,性涼,有清熱活血,寬腸通便的功效,適合三高及有痔瘡人士食用。正因其性涼,脾胃虛寒易腹瀉,有皮膚病如濕疹或皮膚過敏、哮喘、癌症、紅斑狼瘡症患者不宜。
竹筍 — 為動風發物,性涼,具清熱化痰、利二便功效,由於筍含豐富纖維,所以具通便效果。惟注意竹筍容易透發或加重皮膚瘡瘍腫毒症狀,皮膚敏感、濕疹患者或容易出風癩者不宜吃。
菇菌 — 為動風食品,一般性平或偏涼,生長在潮濕陰暗處,屬於濕氣重的食物。
南瓜 — 為生痰滯氣發物,性溫,有補中益氣、解毒消腫、潤肺益氣、平喘化痰的功效,對久病後氣虛、乏力、便溏及脾胃虛弱尤其適合。由於屬性溫熱,本身有胃熱、濕熱、氣滯,及易有胃脹的人就要少吃。
芋頭 — 為生痰滯氣發物,性平,能健脾胃及化痰散結,適合淋巴腫大、婦女乳腺增生者服用。脾胃氣虛及有習慣性便秘等人士都適合。
洋蔥 — 為助火發物,性溫,具祛風發汗、行氣化痰、降血壓、降血脂功效,特別適合風寒感冒患者食用。便秘、發熱口渴、皮膚瘡癢、濕疹患者等不宜進食。
韭菜 — 為助火發物,性熱,具健胃暖中、溫腎助陽、散瘀活血功效,適合偏寒體質、陽虛怕冷、腰膝酸軟、男士陽事衰弱、尿頻人士;女士陽氣不足以致行經小腹冷痛食用。由於性熱,陰虛火旺者不宜食用。
薑 — 為助火發物,薑性溫,有發汗散寒、溫中止嘔的功效,對於虛寒體質如陽虛的人士尤其適合,可紓緩因風寒感冒而引起的怕冷頭痛、胃寒引起的胃痛,以及虛寒型經痛等症狀。
蔥 — 為助火發物,性溫,有發汗解表、健胃殺菌、通陽氣散陰寒的作用,能紓緩初起的風寒感冒、鼻敏感、頭痛、胃寒等症狀。體質偏熱、陰虛火旺人士不宜多吃。
蒜 — 為助火發物,性溫,具暖脾胃、行滯氣、降血脂、殺菌功效,適合感冒病人食用,能舒緩初起的風寒感冒、食滯等症狀。由於屬性溫熱,陰虛火旺、身體有偏熱症狀如口瘡、暗瘡、喉嚨痛者不宜食用。
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Beware of vegetables that are stimulating
The elders will often advise young people not to eat beef, goose, duck, prawn, crab, and fish without scales if they suffer from skin diseases like eczema, scab, scabies, and ringworm. Eating these foods, they believe, can exacerbate the problems.
According to Chinese physicians, these foods can trigger pathogenic factors to react, causing a relapse of a pre-existing condition and, to a certain extent, might worsen the problem. Individuals with acne, eczema, rubella, and sensitive skin or any skin diseases should avoid eating them.
How about vegetables? In fact, there are certain vegetables that can also induce phlegm, stagnate the qi, and lead to heat accumulation in the body, triggering old wounds to relapse. To prevent skin diseases from occurring, we have to be extra mindful.
Common stimulating vegetables:
Eggplant – wind activated stimulant. Cool in nature, can clear heat and promote blood circulation, loosen the bowels to relieve constipation. Suitable for those with hyperglycemia, hyperlipidemia, hypertension, haemorrhoids. Because of its cold nature, those with asthenic and cold spleen and stomach, those prone to diarrhea, skin diseases such as eczema or skin allergies, and those with asthma, cancer, and lupus should not eat.
Bamboo shoots - wind activated stimulant. Cool in nature, can clear heat and relieve phlegm and is healthy for urine and bowel movement. The high fibre content can relieve constipation. Please note bamboo shoot is a wind activated stimulant and can trigger skin sores issues so those skin allergy, eczema, and those prone to hives should avoid.
Mushroom - wind activated stimulant. Generally mild or cool in nature. It grows in a humid and dark place, and it has heavy dampness.
Pumpkin - food that induces phlegm and qi stagnation. Warm in nature, can replenish vital energy and strengthen qi, detoxify and relieve swelling, and moisten the lungs. It has healing effects to relieve asthma and decrease phlegm. It is especially suitable for those recovering from chronic illness with qi deficiency, those with loose stool and asthenic spleen and stomach. Although it is full of benefits and nutrients, pumpkins are warm in nature, so those with heat in stomach, damp heat, qi stagnation, or prone to abdominal bloating should avoid pumpkins.
Taro - food that induces phlegm and qi stagnation. Mild in nature, can strengthen the spleen and stomach and reduce phlegm. It is suitable for those with lymphatic swelling and eccyclomastoma. Those with asthenic spleen and stomach or chronic constipation can also have taro.
Onion - fire activated stimulant. Warm in nature, can dispel wind and promote perspiration, promote qi circulation and relieve phlegm, lower blood pressure and blood Iipids. It is especially suitable for those with cold-wind flu. Those with constipation, heat and thirst, itchy skin, sores on skin and eczema should avoid.
Chives - fire activated stimulant. Hot in nature, can warm the stomach, warm the kidneys and nourish yang, relieve bruising and promote blood circulation. Suitable for those with cold body types, yang deficiency, aversion to cold, weak and sore lower back and knees, men with frequent urination, insufficient yang qi that leads to abdominal pain. Due to its hot nature, those with asthenic yin should avoid.
Ginger - fire activated stimulant. Warm in nature, has the effects to promote perspiration and dispel cold, warm the body and relieve vomiting. It is especially suitable for those with asthenic cold body types such as yang deficiency, as it can relieve aversion to cold and headache caused by cold wind flu, stomach pain caused by cold stomach, and asthenic cold type menstrual pain.
Spring onion - fire activated stimulant. Warm in nature. Induces sweating, activates yang qi to dispel yin chill. Relieves early symptoms of wind-chill flu, nasal allergies, headaches, and cold stomach. Not suitable for those with heat-related symptoms, with yin deficiency and excessive internal heat.
Garlic - fire activated stimulant. Warm in nature, can warm both the spleen and the stomach, improve qi stagnation, and help relieve cold and flu at the initial stage. Nevertheless, individuals with heat related symptoms should not consume garlic, such as canker sores, acne and sore throat.
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#男 #女 #濕疹 #暗瘡
scales skin 在 That Food Cray Facebook 的精選貼文
Fish please. Chef Agustin’s selection of sashimi is always on point. From left to right:
Hirame (flounder) with Garlic Green Pepper
Ebi (🦐) with ebi oil and ume 🏆
Tai (sea bream) with lily bulb
Aori ika (squid) with koji
Akami (lean tuna) with nori
Another highlight was the Kinmedai fish, cooked with its skin and scales in tact until light and crispy, finished with miso eggplant, yuzu butter sauce, and ebi oil. @ Andō
scales skin 在 Ytower Cooking channel Youtube 的精選貼文
乾煎魚Dry-Fried Fish
重點祕訣:熱鍋冷油,不易沾鍋
可使油形成隔膜,隔離鍋面和食材,達到不沾效果
Important tip: Heating the cold oil in the hot wok allows it to form a stick-resistant layer between the pan surface and the food, achieving a non-stick effect.
材料:
黃魚 1尾
沙拉油 2大匙
Ingredients:
1 Yellow croaker fish
Cooking oil 2 tablespoons
調味料:
鹽 1茶匙
Seasoning:
Salt 1 teaspoon
作法:
1. 黃魚洗淨瀝乾,用紙巾擦乾水分。
2. 熱鍋關小火,倒入冷油,再將作法1的魚放入鍋。
3. 以小火煎約4分鐘至酥脆後翻面再煎。
4. 再煎約4分鐘,至兩面金黃酥脆即可起鍋。
Preparation Method:
1. Wash and drain the fish, dry off the water with paper towels.
2. Place a wok over low heat and pour in the cold oil, then place the fish from step 1 into the wok.
3. Fry over low heat for 4 minutes until it is crispy then gently turn it over.
4. Fry it for another 4 minutes until both sides are golden and crisp.
乾煎虱目魚Dry-Fried Milkfish
重點祕訣:魚身擦乾、抹鹽醃漬,不易沾鍋
抹鹽讓魚表面脫水,容易定型
Important tip : Wipe the fish dry and rub it with salt all around to cure it, it will help with it not sticking to the pan. Rubbing the fish with salt dehydrates the surface of the fish, helping to set its shape.
材料:
虱目魚肚 1片
沙拉油 1大匙
Ingredients:
1 Milkfish belly fillet
Cooking oil 1 tablespoon
調味料:
鹽 1茶匙
Seasoning:
Salt 1 teaspoon
作法:
1.魚洗淨瀝乾,用紙巾吸乾水分,再撒上鹽抹勻。
2.熱鍋,倒入沙拉油,將魚皮面先下鍋煎。
3.以小火煎約4分鐘至酥脆後翻面再煎。
4.再煎約4分鐘至兩面金黃酥脆即可起鍋。
Preparation Method:
1. Wash and drain the fish. Dry off water with paper towels, sprinkle with salt and spread it around evenly on the fish.
2. Heat up a wok and pour in the cooking oil. Fry the skin side first.
3. Fry for 4 minutes until crisp and then turn it over to fry the other side
4. Fry it for another 4 minutes until golden and crispy on both sides then serve.
麥年鱈魚Codfish Meuniere
重點祕訣:表面沾粉,不黏鍋且口感酥脆
可避免魚皮直接接觸鍋面,魚皮不易破
Important tip: Coating the surface with flour will prevent the fish from sticking to the wok and gives it a crisp texture. It also prevents letting the skin come into direct contact with the wok so the skin would not break apart easily.
材料:
鱈魚 1片(約300公克)
低筋麵粉 2大匙
沙拉油 2大匙
Ingredients:
1 Codfish fillet (about 300 grams)
Cake flour 2 tablespoons
Cooking oil 2 tablespoons
調味料:
鹽 1/4茶匙
黑胡椒粉 1/4茶匙
Seasoning:
Salt 1/4 teaspoon
Black pepper 1/4 teaspoon
作法:
1. 將鱈魚片的鱗片刮除後洗淨瀝乾。
2. 將調味料均勻地抹在兩面上,醃漬約1分鐘。
3. 醃好的鱈魚兩面都沾上麵粉。
4. 熱鍋,倒入沙拉油,將鱈魚放入鍋中,以小火煎至兩面金黃色後裝盤即可。
Preparation Method:
1. After removing the fish scales, wash the codfish and let drain.
2. Evenly apply the seasoning to both sides and let marinate for about 1 minute.
3. Coat the marinated cod with flour on both sides.
4. Heat up a wok and pour in the cooking oil. Put the codfish into the wok over low heat and fry until golden brown on both sides then put on a plate to serve.
檸汁煎鮭魚
Sauteed Salmon with Lemon Juice
重點祕訣:鍋中撒鹽,魚再入鍋不沾黏
鹽可隔離魚片與鍋面,不易沾鍋
Important tip: Sprinkling salt into the wok then putting in the fish will prevent sticking as salt separates the fish and the wok surface.
材料:
鮭魚 1片(約300公克)
檸檬 1顆
沙拉油 2大匙
Ingredients:
1 Salmon fillet (about 300 grams)
1 Lemon
Cooking oil 2 tablespoons
調味料:
鹽 1/2茶匙
Seasoning:
Salt 1/2 teaspoon
作法:
1. 將鮭魚的鱗片刮除後洗淨擦乾。
2. 鮭魚洗淨,用紙巾吸乾水分。
3. 熱鍋,倒入沙拉油,將1/2茶匙鹽撒入鍋中。
4. 將魚放入鍋中,以小火煎約3分鐘至酥脆後翻面再煎。
5. 再煎約3分鐘兩面金黃酥脆即可起鍋,擠上檸檬汁即可。
Preparation Method:
1. Scrape off the scales from the salmon then wash and wipe dry.
2. Use paper towels to dry off the cleaned salmon.
3. Heat up a wok, pour in the cooking oil then sprinkle 1/2 teaspoon of salt into the wok.
4. Place the fish into the wok over low heat and fry for about 3 minutes until crisp then turn it over and fry again.
5. Fry it for about 3 minutes until it is golden and crispy on both sides then squeeze lemon juice into the wok and that's it.
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scales skin 在 Nozamama Youtube 的最讚貼文
彼らの大好きな「クレヨンしんちゃん」のしんちゃん・ひまわり・シロの鯉のぼり飯を制作。
思った通り、たくあんと海老で作った鱗にまっしぐら( ̄m ̄
様々な色のご飯も子供の好きな味付けにしたので食べやすそうでしたねv( ̄∇ ̄)
We made rice ball carp-streamers with the faces of Yuma's favorite characters, Crayon Shin-chan, Himawari and Shiro. Just as I thought, he tore right into the takuan and shrimp ( ̄m ̄ My kids love all the rice flavors so it was very easy for them to eat!
レシピ:
材料
鮭フレーク
ごはんですよ
ケチャップ
パプリカパウダー
卵
ターメリック
かまぼこ
納豆
海苔
枝豆
チーズ
たくあん
ハム
海老
梅干
お稲荷さん 皮
赤いご飯:ご飯にケチャップとパプリカパウダーを混ぜて炒める。
黒いご飯:ごはんですよを混ぜる。
黄色いご飯:卵とターメリックと塩少々にご飯を混ぜて、レンジで加熱(600W2分位)。
肌色のご飯:鮭フレークを混ぜる。
ウロコ:ハムやチーズを丸く切り抜いて重ねる。
ポールと紐:細めの納豆巻きと薄めのかまぼこ。
Ingredients:
Salmon flakes
Gohandesuyo (seaweed boiled in soy sauce)
Ketchup
Paprika powder
Eggs
Tumeric
Kamaboko fish cake
Natto
Seaweed
Edamame
Cheese
Takuan (pickled daikon)
Ham
Shrimp
Dried plum
Inari-zushi skin
Red rice: mix ketchup and paprika powder with rice and fry
Black rice: mix gohandesuyo with rice
Yellow rice: Mix tumeric, egg and a little salt together. Add to rice and cook for about 2 minutes in the microwave.
Pink rice: Mix salmon flakes with rice.
Scales: Cut circles from ham and cheese and layer on top of each other
Pole & string: Wrap a very thin natto roll and top with dried plum
【アンパンマンの柏餅 Anpanman Kashiwamochi Recipe】
http://youtu.be/7BEcuJybCHs
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scales skin 在 Scaly Skin Condition-Mayo Clinic - YouTube 的推薦與評價
... skin looks scaly and tough, but it is so sensitive even clothing hurts ... Scaly Skin Condition-Mayo Clinic. 67K views · 14 years ago ...more ... ... <看更多>