💚 Veggie World Expo 💚
上週五很榮幸代表我就職的公益營養學組織NutritionFacts.org到上海的國際植物基博覽會分享,和觀眾分享全食物蔬食對健康的益處。
一開始我先邀請在場觀眾進行「check-in」的過程,找一個他們不認識的人,自我介紹,然後分享為何自己關注健康。接著我分享了我個人關注健康的原因:從小到大,家中有太多長輩因為慢性病而過世。從乳癌、淋巴癌、胰臟癌、心臟病、中風到腎臟病......雖然我幫不了他們,但現在我卻可以幫助其他人的家庭不要經受我家人經受的痛苦。接著,我介紹了我們組織,播放了葛雷格醫師的兩個影片,最後再教大家使用「每日12清單」將健康的食物包括到每日的飲食當中。
這次的活動對我來說有幾個亮點:
1) 有五位我的好朋友來支持我,雖然其中三位聽不懂中文,根本不知道我在講什麼。❤️
2) 有些觀眾告訴我,這是他們第一次發現自己的飲食有多麼不健康,接下來也想要做出改變。💪
3) 許多人跟我說他們很喜歡這樣互動性的分享模式,而不是講者在台上單方面講話。事實上,我自己以前是經營個人成長學校、主持工作坊出身的,非常在意互動性這件事情,個人也完全受不了那種ppt充滿文字、台上滔滔不絕、台下是誰在聽都無所謂的活動。所以放心,不管我主持什麼分享會或活動,都會是高互動性的。😉
4) 最後這個反饋實在讓我哭笑不得......有個女生很驚訝也很感動跟我說「哇,你的中文好好呀!」 🤨😓😂
我很感激能有機會做有意義的工作,為自己和他人的福祉做出貢獻。同時,在全球還疫情蔓延、許多人還困在家裡的情況下,能夠有這樣的活動、享受人與人之間面對面的連結,是多麼得來不易的機會。有時候我確實會對人性、對世界失望,但類似這樣的感動瞬間,是提醒我繼續走下去的動力。🌱
*****
Last Friday I had the honor of presenting on behalf of NutritionFacts.org at Veggie World Shanghai, sharing about the health benefits of a whole food plant-based diet. During check-in, participants were invited to find a partner they didn’t already know, introduce themselves, and share why the topic of health is important for them. Then I shared my personal reason for caring about the topic - I’ve lost too many family members to chronic diseases. Breast cancer, pancreatic cancer, lung cancer, lymphoma, stroke, heart disease, kidney disease...you name it. Growing up, I couldn’t really help my grandma, uncles and aunts while they suffered. But now I can help others and their loved ones to not go through what I’ve been through. Later, I introduced our organization, played two of Dr. Greger's videos, and invited everyone to practice using his Daily Dozen checklist to incorporate more healthy foods into their diet.
There were a few highlights for me: 1) Five friends of mine came to support me, even though three of them wouldn’t really understand what I was talking about. ❤️ 2) Some participants told me that it was the first time they realized how unhealthy their diet has been, and they’d like to change that. 💪 3) Many people told me they appreciated the interactive process, that it was more than just a presentation where the audience sits and listens. Well, I’m a host/facilitator who personally can’t stand presentations with busy ppt slides...so whatever I host is always going to be participatory! 😉 4) And here comes the best comment...”Wow, your Chinese is sooo good!” Not sure how to respond to that. Thanks...? 🤨😓😂
I’m very grateful for the opportunity to do meaningful work, contribute to the well-being of others and myself, and enjoy human connection, especially during a global pandemic where so many are still isolated at home. Sometimes I do lose hope in humanity and the state of the world. But it’s moments like this that touch my heart and remind me to keep going. 🌱
.
Love you Andrea, Dawn, Lily, Mariana and Narayan ❤️
同時也有2部Youtube影片,追蹤數超過68萬的網紅蔡佩軒 Ariel Tsai,也在其Youtube影片中提到,BILINGUAL: 中文 CHINESE 00:00|英文 ENGLISH 31:08 Podcast每週四10點一集 👉https://arieltsai.lnk.to/ArielsWhisper_CH YouTube每週日11點一集👉https://bit.ly/3ucWNiG 上集跟我的...
「still in process中文」的推薦目錄:
- 關於still in process中文 在 Vegan Kitty Cat Facebook 的最佳解答
- 關於still in process中文 在 肥媽 Maria cordero Facebook 的最佳解答
- 關於still in process中文 在 Christopher Doyle 杜可風 Facebook 的精選貼文
- 關於still in process中文 在 蔡佩軒 Ariel Tsai Youtube 的最佳解答
- 關於still in process中文 在 王頌 ꜱᴏɴɢ ᴡᴀɴɢ Youtube 的精選貼文
- 關於still in process中文 在 English Flow 英文涓流 - Facebook - 登录或注册 的評價
still in process中文 在 肥媽 Maria cordero Facebook 的最佳解答
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.
still in process中文 在 Christopher Doyle 杜可風 Facebook 的精選貼文
[出走地平線:眼高手低]
Flattening The Curve : What I try to touch
中文所謂的「眼高手低」,意指不自量力。若目標定得太高,出手和能力卻沒有那麼高明,便會失敗。
我覺得《阿飛正傳》的前半部正是如此。當時的我仍受困於「電影」這概念,困在怎樣塑造影像風格,困在光的理論之內。
我們希望鏡頭可以像張國榮角色的性格一樣,慢悠悠的,同時流暢得像情感的交流。但是,許多風格上的選擇,都流於理論,做起來毫不實際,也未能前後呼應令影片成為一個整體。我拍得比自己想像中要慢,效率也低。
如今,我把目光放到手頭的工作上。我追求自己能把握的目標、能接觸的或想觸碰的。這就是我每日拍攝,所盡力堅守之道。
In Chinese we say, “The eyes are high but the hand is low.” It means you are trying too hard to do something. You set your goals high, but your hands, your abilities, are not as capable, so you fail.
I feel that the first half of Days of Being Wild is like that. I was still stuck in the concept of a film. Of how to style the image. Of the theory of light.
We wanted the camera to be as languid as Leslie Cheung’s character and as fluid as the reciprocity of the feelings, but many of the stylistic choices were too theoretical, too impractical to the working process, and not organic enough to make the film feel whole. I was slower and less efficient than I wanted to be.
Nowadays, I lower my eyes to what is at hand. I reach for what I can hold onto, what I can touch, or try to touch. This is the way I try to hold on, day by filming day.
#阿飛正傳30週年 #王家衛 #張國榮
#DaysOfBeingWild30thanniversary #WKW #LeslieCheung
still in process中文 在 蔡佩軒 Ariel Tsai Youtube 的最佳解答
BILINGUAL: 中文 CHINESE 00:00|英文 ENGLISH 31:08
Podcast每週四10點一集 👉https://arieltsai.lnk.to/ArielsWhisper_CH
YouTube每週日11點一集👉https://bit.ly/3ucWNiG
上集跟我的加拿大藥學系的好朋友Melina聊到藥師的職業與生活,而選擇了不同職業道路的我,也體驗了截然不同的生活,這集想聊聊,當面臨工作上的選擇,是否也曾後悔、迷茫?要如何堅定地面對選擇,也需要很大的智慧呢!
很多時候我們在事情發生的當下,認為的好或壞,回頭看這些過程,真的沒有所謂的好或壞,事情是一體兩面,端看你怎麼去看待。回來加拿大的這段期間,生活步調慢了下來,我也好好沉澱下這三年進入演藝圈後感到的焦慮與不安,心境上真的開闊很多,以前不敢休息,但現在覺得休息真的是為了走更長遠的路,Melina有句話說得真好:「人生的常態就是變化,這是唯一不變的」,我想說,「不要害怕變化,享受生活中的每一刻吧!」
節目的最後,送上這首CUPID,輕鬆一下吧!Enjoy~
《CUPID》歌曲收聽:https://youtu.be/coTbKTKZfNU
✨
The only constant in life is change. Went through lots of changes for sure in the past 3 years, but no matter what I still believe that everything happens for a reason. Chatting with Melina in the rest of our conversation from last episode (EP 12) and talking about where our different life choices led us to. Own up to the decisions we make, embrace whatever comes with it, and enjoy the process. May we all work to live, and not live to work. :)
Don’t forget to check out the first half of my chat with Melina about the pharmacy vs. singing life in the previous episode (EP12) if you haven’t already!
**Song at the end “CUPID”: https://youtu.be/coTbKTKZfNU
----------------------------------------------------------------------------------
秘密計畫終於公佈:我出書了!
✨📕新書《做好自己喜歡的事,就會閃閃發光》✨
Ariel 蔡佩軒的 3 步驟夢想實踐清單
【首刷限量隨書贈:夢想清單記事本】
■ STEP1 談夢想:沒有夢想很正常。不確定自己的夢想,更正常
■ STEP2 寫日記:最糟的都撐過去了。現在,不是最糟的時候
■ STEP3 列清單:堅持不是一個長跑,它是很多一個接一個的短跑
...............................................
📔博客來 (獨家限量親簽版 + 限量夢想記事本)👉https://reurl.cc/AgQQyY
📔博客來👉🏻https://reurl.cc/2bX4Va
📔誠品 (獨家封面版 + 限量夢想記事本)👉🏻https://reurl.cc/9ZMzxx
📔誠品 (獨家封面版)👉🏻https://reurl.cc/E2kKyn
📔MOMO (獨家限量海報版 + 限量夢想記事本)👉🏻https://reurl.cc/9Zjj1O
📔金石堂 (贈限量夢想記事本)👉🏻https://reurl.cc/Gd7kDD
📔墊腳石 (贈限量夢想記事本)👉🏻6/3網路及門市開賣
📔讀冊生活👉🏻https://reurl.cc/Agx1Lp
📔三民👉🏻https://reurl.cc/WE5509
...............................................
📔博客來電子書(首賣二週) ─ 新書上線7折、境好電子書展單書再88折、二書85折👉🏻https://reurl.cc/2bX4Va
...............................................
【海外購書】香港、馬來西亞、新加坡實體書店預計7月初可以到貨
📔新加坡、馬來西亞:大眾書店👉🏻https://ppt.cc/fK9FVx
📔香港:香港商務/三聯/中華/誠品/城邦
📔其他:博客來 (海外運送)👉🏻https://tinyurl.com/yegltbc5
📔PChome 全球購物 (103個國家)👉🏻https://global.pchome.com.tw/
------------------------------------------------------
🔔 SUBSCRIBE訂閱: http://bit.ly/ariel_youtube
📸INSTAGRAM: http://bit.ly/ariel_tsai_IG
▶︎Facebook: http://bit.ly/ariel_tsai_FB
▶︎YouTube副頻道: http://bit.ly/2VdVX3A
▶︎小魚家族: http://bit.ly/2j4GMKk
▶︎TikTok: http://vt.tiktok.com/JBNFxy
▶︎抖音: http://bit.ly/2Jb0hPL
▶︎微博: http://bit.ly/2mRyCab
【青春有你2021】歌曲收聽:https://arieltsai.lnk.to/TY2
Ariel首張個人實體專輯【ARIEL】:https://ArielTsai.lnk.to/ARIEL
#Ariel悄悄對你說 #ArielsWhisper #Ariel蔡佩軒
still in process中文 在 王頌 ꜱᴏɴɢ ᴡᴀɴɢ Youtube 的精選貼文
Hello everyone👋
這次的翻唱影片很特別,和兩位特別可愛的歌手一起參與(居家防疫中文改編)的合作影片,也特別感謝奕安與林紅和所有協力夥伴在影像與音樂上的支持!還要特別感謝Yan的支持和幫助!拍攝前期的討論一直到正式開拍,大家都花了不少精力,但過程很有趣也很好玩兒😋
雖然目前零確診,但是可愛的大家出門還是要乖乖戴口罩、勤洗手唷!
Hello everyone👋
It's my honor to cooperate with two charming and talented singers - Yian & Yun-Yun. We made a cool video talking about "Stay At Home & Keep Safe"!
Special thanks to everyone (director, coordinator, music producers, others) who supports this case. It's been through a long production process, but super fun. Hope you like it!
Although we have low covid-19 cases happening in TW, we still have to take care of ourselves and keep safe! Fingers Crossed!
#BreakMyHeart #DuaLipa #翻唱 #StayAtHome #防疫歌曲
___________________________________________________
三人合體影片在安安の頻道
影片🔗 https://youtu.be/Wx1r1bJZRwY
芸芸のYouTube🔗https://youtu.be/5mOpBJFyzXI
__________________________________________________
Original :
〈Break My Heart〉
原唱Singer:Dua Lipa
作詞Lyrics:Michael Hutchence, Andrew Farriss, Dua Lipa, Ali Tamposi, watt, Stefan Johnson & Jordan K. Johnson
作曲Compose:Michael Hutchence, Andrew Farriss, Dua Lipa, Ali Tamposi, watt, Stefan Johnson & Jordan K. Johnson
♡支持 Dua Lipa - Break My Heart MV 與原曲
原 MV 這邊看 🔗 https://www.youtube.com/watch?v=Nj2U6rhnucI
原曲這邊聽 🔗 https://duatw.lnk.to/FutureNostalgiaWN
_______________________________________________________
Like, Share, Subscribe
☾INSTAGRAM:https://www.instagram.com/songwangmusic/
☾FACEBOOK:https://m.facebook.com/songwangmusic/?ref=bookmarks
☾WEIBO:https://www.weibo.com/u/6479657581?is_hot=1#_loginLayer_1584598651925
_______________________________________________________
導演 : 藍郁雯
攝影 : 黃邵儒
燈光 : 陳覺安
美術 : 朱奕安 謝欣渝
造型 : 朱奕安 楊莊樂
剪輯 : 王頌慧
演唱 : 王頌慧
錄音 : 王頌慧
混音 : 林紅
中文歌詞改編 : 朱奕安
歌詞翻譯 : 朱奕安
編舞 : 段芸芸
Director : Yu Wen Lan
Camera : Ivan Huang
Gaffer : Jue An Chen
Art Director : Yian Zhu, Elaine Hsieh
Makeup Artist : Yian Zhu, Rainy Yang
Editing : Joanna Wang
Singer : Joanna Wang
Recording : Joanna Wang
Mixing : 0.Red
Chinese Translator : Yian Zhu
English Translator : Yian Zhu
Choreographer : Yun-Yun
still in process中文 在 English Flow 英文涓流 - Facebook - 登录或注册 的推薦與評價
先看劍橋字典的解釋: process = a series of actions that you take ... 之前,當身為香港人的我看見台灣學測的英文考題仍然用中文來出題時,其實 ... ... <看更多>