at once同時的八卦，YOUTUBE、PTT和Yahoo名人娛樂都在討論

致關心中研院的朋友，晚安：

首先，謝謝大家的關心。相信大家相當憂心本院出現境外移入的群聚感染。不過，請各位朋友毋需過度焦慮。我們已經掌握相關接觸者，並提高防疫措施的強度。確診者所屬工作場域的同仁即日起居家辦公二周，待無虞後再回院工作。其餘同仁若有不適，也建議在家休息或工作，勿輕忽大意。

我明白隨著案例增加，大家心情難免忐忑。窺探的慾望也讓我們急於掀開確診者隱私的面紗。但是避而不談、隱入人群，也使我們容易傳散謠言、互相猜疑。二者皆有盲點。如何求取平衡，是社會在這場疫情中進步與否的關鍵課題。

疫情帶給世界的挑戰接踵而至，但是迎戰病毒，我們並非全然無知、束手無策。除了努力以科學研究找出答案外，我們也應發揮人溺己溺的精神，互相關懷、彼此鼓勵。切勿以文字語言傷害到確診案例所屬單位之同仁或其家屬。越困難的時刻越要理性、互相幫忙，珍惜人際間的良善與信任。

也許我們對不可預測的疫情發展不免恐懼，但我認為，戰勝恐懼的解方是獲取知識。我們應該主動了解病毒如何傳播、如何致病。若你有興趣，再進一步了解病毒如何演化，病毒與人類又是什麼關係。善用最近多一些的居家時間，靜心充實知識也不失為一件好事。

認識病毒、釐清疫情的同時，我們也應該展現人性的光輝及真誠，互助合作並包容可能有的人性弱點。對異議者耐心溝通、解釋，對確診者給予最大的關懷及支持。

病毒帶來全新的考驗，我們必須在有限的資訊與時間內做出困難的抉擇，這不僅激勵我們需要進一步以研究追求知識，也同時測驗我們的智慧，更提醒我們如何超越自我，把無私與人道的精神帶給社會。

這段時間大家都辛苦了，再次謝謝各界捎來的問候與關懷。新冠肺炎病毒正在挑戰人類知識的邊界，卻也給人類有機會重新省思人、社會、國家及環境的互動關係。路阻且長，繼續努力。保護自己，同理他人。

祝 平安健康

中央研究院院長 廖俊智 20200322
____________

To all our friends,

First of all, I would like to express my heartfelt gratitude for all the concern you have shown towards Academia Sinica. I understand that everyone is very concerned about the cluster infection resulting from an imported case. Nonetheless, we have been able to track down people who had contact with this individual and have implement enhanced epidemic control measures, so there is no need to be overly concerned. All colleagues sharing a workplace with the confirmed case have started working from home for two weeks until further notice. Other colleagues are also advised to stay home for work or rest should they feel any sort of discomfort.

I understand that as the number of cases arises so do the unease and fear within us all. Although we might bear an urge to unveil the privacy of the confirmed case, avoiding the subject altogether leads to speculation, rumor, and distrust. Each course of action leaves much to be desired. Therefore, it is critical to reach a balance between both options. The decisions we make will mark our progress as a mature society in battling against the virus.

The outbreak of this epidemic has brought relentless challenges to our world, yet in this struggle we are neither clueless nor without power. Apart from striving to find solutions through scientific research, we should also consider this an opportunity to show our solidarity through caring and reaching out to encourage each other. Please refrain from any verbal attacks related to the confirmed cases, colleagues from the same institute, and family members. It is during these darkest of times that we should do our utmost to maintain a sense of reason, support each other, and treasure the trust in our own humanity.

While it may be inevitable that we experience fear as this unpredictable epidemic unfolds, in my opinion the key to our victory is the accumulation of greater knowledge. We should take the initiative to learn about how the virus spreads and infects others, and if you are interested how it evolves plus its relations with human beings. It might not be a bad idea to make good use of the extra time at home in recent days to nourish oneself with such knowledge.

As we become more familiar with this virus and clarify the facts about the epidemic, we should also manifest the sincerity and brilliance of our human nature, work together in earnest collaboration and show enduring tolerance for any possible flaws. Let us patiently communicate with those who disagree, and show the greatest support for people with confirmed cases.

The virus has confronted us with a completely new set of challenges, and we must make very difficult decisions with limited information and time. This not only impels us to exceed our limits in scientific pursuits but also tests our wisdom in the face of adversity while reminding us to share our selfless spirit with society.

It has been a tough fight, and we are all in this together. Once again, I would like to thank the public for its warm regards. While testing the limits of human knowledge, the coronavirus also allows us to reflect upon the links between individuals, society, the nation, and the environment. A long and perilous journey lies ahead, so let us persist in our efforts, protecting ourselves while sympathizing with others.

With Warmest Wishes for Peace and Good Health,

James C. Liao
Academia Sinica President

ㄧ直以來都認為自己可以一心多用，一次做很多事情，也做得還算不錯，但最近終於明白事實並非如此。
這樣不只效率不好、樣樣通樣樣鬆，還會把自己逼得喘不過氣、壓力非常的大，也非常的累。
我們的大腦沒辦法ㄧ次專注於超過一個任務以上。 我們當然可以有許多自己想要做的事和想達成的目標，但這些不可能同時全部擁有，也不可能全部同時進行。

學習一次只做一件事，全心投入，真正的去享受它。

I've always thought that I was pretty good at multitasking . But after so many years I finally realized that "multitasking" is a LIE .
Sometimes we're so overwhelmed and stressed because we're spending too many continuous hours juggling too many things at the same time.
Our brains are not capable of focusing on multiple tasks at once. We think they are, but what's happening is our brain is jumping back and forth between the task focusing briefly one at a time.

You can have it all, but u can't have it all at once, u can't do it all at once. ONE THING AT A TIME. & Just enjoy it.

Happy New Year 💜💪🏽

#DreamBig #Focus #DoYourBest #giveit100 #EnjoyWhatYouDo #enjoywhatyouhave
#LiveToThefullest #thankUJesus

今日教大家
📌蟹炒年糕
📌冬菇炆髮菜蠔豉
📌 肉桂卷

✨✨✨✨✨✨✨✨✨✨
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護膚品 及 廚具及枕具購買連結🔗🔗
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20201213 Live Recipes
特別鳴謝Easycook 義工團的食譜，辛苦晒🙏

蟹炒年糕

材料
📌 蟹一大隻或兩隻中size （肉蟹糕蟹都可以）
📌 韓國年糕（一塊塊或一條條都可以）
📌 蔥適量
📌 薑適量
📌 蠔油一湯匙
📌 紹興油適量
📌 老抽適量
📌 糖適量
📌 醋適量
📌 麻油適量

做法
1. 蟹先切件，洗乾淨。韓國年糕用水浸軟。薑，蔥，切絛。
2. 準備一隻碟，灑上生粉，把蟹腳蟹肉部份撲上生粉，蟹螯也撲上生粉。蟹汁留起備用。
3. 油落鑊，燒紅鑊，把蟹腳蟹肉部份向油，蟹腳向上，再落蟹螯，只煎，不要炒，盡量不要郁動。之後翻轉另一面再煎，見熟了就盛起在碟上，備用。
4. 鑊不用洗，直接落薑，蔥頭爆香，加入蟹汁，把已煎好的蟹再落鑊，兜勻，再加入已浸軟的韓國年糕，放少許熱水，麻油，紹興油，老抽，蠔油，糖，醋，再放入蟹蓋，之後煮至收乾汁，稍為兜勻，上碟，即成。

English Version
Stir-Fried Crab with Rice Cakes
(YouTube video starts at 3:18.)
Ingredients:
Mud Crab - 2 (Clean and chop into pieces. Pat thin layer of corn flour/starch on the parts that have crab meat to lock in moisture and sparingly on other parts. Do not flour crab shells. Save the crab liquid and tomalley.)
Rice cakes - (soak in hot water to separate them and absorb more flavor when cooking.)

Seasoning ingredients:
Ginger - sliced
Shallots - sliced
Green onion - bottom white parts
Hot water
Sesame oil
Shaoxing wine
Dark soya sauce - to taste
Oyster sauce - 1 tbsp
Sugar - to taste
Chinese red vinegar - to taste (to add more crab flavor)

Methods:
1. Heat up a wok and add oil. Add crab pieces with the meat sides facing down to lock in moisture. DO NOT add the crab shells yet. DO NOT touch time or avoid flipping them too many times. Cook until they turn bright red then transfer to a plate. Set aside.

2. Add ginger, shallots, green onion (bottom white parts), and stir-fry until fragrant. Add in any liquid &/or tomalley from the crabs.

3. Return the partially cooked crab pieces back to the wok. Add in rice cakes, hot water, sesame oil, and Shaoxing wine, dark soya sauce, oyster sauce, sugar, and Chinese red vinegar. Place the crab shells on top and cover the wok with a lid.

4. Cook until the sauce has reduced. Transfer to a serving plate. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨
冬菇炆髮菜蠔豉
食材：
📌冬菇六至八隻(用水浸軟後蒸30分鐘*留下冬
菇水備用*
📌髮菜二兩 (浸下洗淨及冲水幾次再加小小
水撈下備用)
📌蠔豉八粒 (先浸一陣後洗淨*但不要浸太耐會
浸走晒D味*浸完蒸30分鐘)
📌燒肉一條
📌豆乾-卷型(浸淋後再榨5-6次, 用豆乾代替了
江瑤柱)
📌生菜(預先擺放在上碟用的碟邊)
📌四粒乾蔥
📌四粒蒜頭
📌四片姜
調味料：
📌蠔油 2湯匙
📌老抽 1 湯匙
📌糖 小許
📌紹興酒
📌麻油
📌菇粉
📌粟粉(用冬菇水去開)
做法：
1. 燒熱個鑊,加油. 放入姜和蒜頭炒香至蒜變小小金黃色
2. 轉小火放入蠔豉兩邊煎香後, 將蠔豉拿起備用
3. 現在蒜頭應該變啡色, 加入燒肉和姜、蒜一起炒幾下放鑊的一邊, 另一邊放入冬菇分開炒
4. 將全部(3)一起炒幾下,再加入蠔豉炒, 然後加入冬菇水
5. 加入蠔油, 小小糖, 老抽再將髪菜平均分佈在鑊面後, 加入豆乾和小小菇粉
6. 再加麻油和小小酒入(5), 然後加粟粉水
7. 煮滾可以起鑊，將全部(6)倒進預先鋪上了生菜的碟上面

English Version
Braised Dried Oyster with Fat Choy
(YouTube video starts at 19:59.)
Ingredients:
Dried oysters - (wash, especially the sides, soak a bit and not too long to avoid loosing the flavor, and steam for ½ hour)
Dried mushrooms - (wash, soak to rehydrate, and steam for ½ hour)(Save the water from soaking the mushrooms.)
Chinese roast pork belly - sliced (this is for more flavor from the pork belly skin and aroma)
Dried bean curd rolls - (soak, rinse, squeeze 5 – 6 times until dry, and cut into chunks)
Fat Choy - (soak, wash and rinse a couple of times, and lastly mix with a bit of oil and set aside)

Seasoning ingredients:
Ginger - sliced
Garlic - sliced
Green onion - sliced
Mushroom water (from soaking mushroom)
Oyster sauce - 2 tbsp or more to taste
Sugar - to taste
Dark soya sauce - 1 tbsp or taste
Mushroom seasoning powder - a sprinkle
Corn flour/starch and mushroom water - to thicken sauce
Shaoxing wine
Sesame oil

Garnish
Green lettuce leaves - (arrange in a circular pattern on the serving plate)

Methods:
1. Heat up a wok and add oil. Add in and ginger, garlic, and stir-fry until fragrant.

2. Add in dried oysters and stir-fry until fragrant on LOW heat. Transfer to a plate and set aside. This will make the dish more flavourful.

3. Add in Chinese roast pork belly and stir-fry a bit. Add in mushrooms and stir-fry until they absorb all the garlic oil and fragrant.

4. Return the dried oysters back to the wok and stir -fry.

5. Add in mushroom water (saved earlier when soaking the mushrooms), oyster sauce, sugar, and dark soya sauce.

6. Add in fat choy by spreading evenly in the wok.

7. Add in dried bean curd rolls, sprinkle in mushroom seasoning powder, mix well and bring to a boil.

8 Drizzle in Shaoxing wine and sesame oil.

9. Add in corn flour/starch and mushroom water mixture to thicken sauce. Mix well and transfer to the serving plate lined with green lettuce leaves.

10. Arrange the dried oysters in the center of the serving plate and the mushrooms around the dried oysters. Serve.

✨✨✨✨✨✨✨✨✨✨
肉桂卷

麵團材料：
自發粉 140gr. (可用麵粉140 gr. + 1茶匙發粉)
牛奶 半杯
牛油(溶） 5湯匙

肉桂餡材料：
牛油(溶） 3湯匙
黃砂糖 75 gr.
鹽 少許
粟粉 1湯匙
玉桂粉 1湯匙

糖粉 （裝飾用）

做法：

1. 座枱攪拌機裝上打麵團的勾. 自發粉和牛奶用攪拌機稍為拌勻，加入溶牛油再打至成麵團

2. 在麵團攪拌同時，把所有肉桂餡材料放入大碗來拌勻備用

3. 枱面鋪上矽膠墊，噴少許橄欖油。把打好麵團移到矽膠墊上，用手磋3分鐘 (如果不想用手磋，可用攪拌機打多2-3分鐘)

4. 用麵棍把麵團碾開至半厘米厚，把肉桂餡平均鋪在麵團上(如肉桂餡稍為硬身,可先用微波爐加熱少許使其軟化)

5. 肉桂餡掃均後，把麵團捲成一條，然後用矽膠墊捲好放入冰箱雪至硬身(約5分鐘)

6. 肉桂卷硬身後取出切片(大約1-1.5厘米一片)

7. 放入已噴油的氣炸鍋焗盆內，用180度焗7分鐘後，把玉桂卷反轉再焗5分鐘後取出, 灑上糖粉即可食用。

肥媽 Maria Cordero
YouTube Live – December 12, 2020 Recipe English Version
Cinnamon Rolls
(YouTube video starts at 3:37.)
Ingredients:
Self-raising Flour - 140g (or use all-purpose flour and add 1 tsp of baking powder)
Milk - ½ cup
Unsalted butter - 5 tbsp (melted)

Cinnamon filling ingredients:
Unsalted butter - 3 tbsp (melted)
Brown sugar - 75g
Salt - a sprinkle
Corn flour/starch - 1 tbsp
Cinnamon powder - 1 tbsp

Parchment paper

Methods:
1. In a bowl, add in unsalted butter, brown sugar, salt, corn flour/starch, cinnamon powder, and mix well. This is the cinnamon filling. Set aside.

2. In a stand mixer bowl, add in self-raising flour, milk, melted butter, and mix well until it becomes a dough. Add more self-raising flour if necessary. You may hand mix and knead to a dough.

3. Roll the dough into a thin rectangle sheet.

4. Spread cinnamon filling prepared in Step 1 evenly onto the dough sheet.

5. Tightly roll the dough up and seal both ends of the roll, wrap in a parchment paper, and freeze it for a couple of minutes in the FREEZER.

6. Spray oil in the basket of the air fryer.

7. Once the dough is slightly hardened, unwrap the parchment paper, slice into equal size pieces, and transfer them into the air fryer lined with perforated parchment paper.

8. Bake them at 180C (356F) for 7 minutes then turn them on to the other sides and bake for another 5 minutes. Sprinkle icing sugar on top right before serving.
If using the oven, reduce the butter and sugar and increase the cinnamon powder amounts

✨✨✨✨✨✨✨✨✨✨✨✨✨✨
泡菜炒年糕

材料
📌 泡菜
📌 韓國年糕
📌 蔥頭適量
📌 薑適量
📌 菇粉適量
📌 中國芹菜適量
📌 辣油適量
📌 麻油適量
📌 頭抽適量

做法
1. 韓國年糕用水浸軟
2. 油（少少）落鑊，落薑，蔥頭，爆香，再落泡菜，之後加入韓國年糕，兜勻。再加入熱水，兜勻。
3. 加入菇粉，兜勻，加入麻油，頭抽，再兜勻，再落中國芹，兜勻。（如果喜歡食辣，可現時加入辣油），上碟，即成。

English Version
Vegetarian Stir-Fried Rice Cakes with Kimchi
(YouTube video starts at 45:00.)
Ingredients:
Rice cakes - (soak in hot water before cooking to absorb more flavor)
Kimchi
Chinese celery - sliced
Green onion - sliced (top green parts)

Seasoning ingredients:
Ginger - sliced
Green onion - bottom white parts
Water
Mushroom seasoning powder - a sprinkle
Sesame oil
First extract light soya sauce
Chili oil
Cheese - optional

Garnish:
Chinese celery leaves

Methods:
1. Heat up a wok and add oil. Add in ginger slices and green onion (bottom white parts), and stir-fry until fragrant.

2. Add in kimchi, rice cakes, and stir-fry. Add a bit of water, mushroom seasoning powder, light soya sauce, and mix well.

3. Add in Chinese celery and green onion (top green parts) slices, and mix well.

4. Drizzle in chili oil, mix well, and transfer to serving plate. Optional to add cheese on top. Garnish with Chinese celery leaves. Serve.

＃肥媽食譜
＃肥媽easycook

#TrickRecipes #なんちゃって #ホットケーキ #スフレ #音フェチ
冷蔵庫を開けて、ホットケーキがあって、「えー」と思わせて「スフレだよん、ケーキだよん、シュワシュワだよん、中にクリームもあるんだよん♪」っていう。流行りの作り置きレシピでもあるわけどす。
We tried making a "faux hotcake" by heating souffle cake dough in a frying pan. With whipped butter inside and plenty of maple syrup added when you eat it, it's unbearably good! You can make it in advance and keep it in the fridge. Try it for parties or as a little surprise!
*Recipe* (Diameter: 10 cm)
1. Put in 2 egg yolks, 15g milk, 60g plain yogurt, and 30g cake flour, mixing each time.
2. After lightly whipping the egg yolks, add 20g of sugar 1/2 at a time, making a strong meringue.
3. Add #2 to #1, 1/2 at a time, and mix. Make sure not to destroy the foaminess.
4. Add 10g of melted, unsalted butter and vanilla extract. Gently mix.
5. Dissolve butter in a heated frying pan.
6. Bring to a low simmer.
7. Add #4 to #6, 1/4 at a time.
8. While watching it, fry it for about 10 mins.
9. Flip it over and keep watch for another ~10 mins.
10. Let cool.
11. Whip 50g of cream.
12. Add 25g of room temperature butter and lightly mix.
13. Hollow out the centers (3 cm in diameter) of the cakes from #10.
14. Fill them with #12.
15. Done. Add maple syrup when eating them. Lots of it.

The meringue in the dough will lose its foaminess over time, so it's best to do all four at the same time. Maybe use two frying pans, or if you have a hotplate that will be useful.
If you can cover the pan with a lid, that will make the cakes cook faster.
The dough is soft, so flip it over once the side is browned.
Cooling them in the fridge will make them easier to smoothly cut.

スフレケーキの生地をフライパンで焼いて“なんちゃってホットケーキ”にしてみました。中にホイップバターを仕込んで、食べる時にメイプルシロップをたっぷりかけると、もう たまらんのです。冷蔵庫で保存、作り置きできるので、パーティーやちょっとしたサプライズにどーぞ。

*レシピ*（直径10センチ）
１．卵黄 2個分、牛乳 15g、プレーンヨーグルト 60g、薄力粉 30gを入れ、その都度 混ぜる。
２．卵白 2個分を軽く泡立てた後、砂糖 20gを2回に分けて入れ、強いメレンゲを作る。
３．２を１に2回に分けて加え泡を潰さないように混ぜる。
４．溶かし無塩バター 10gとバニラエッセンスを加え、やさしく混ぜる。
５．熱したフライパンにバターを溶かす。
６．弱火にする。
７．６に４を4等分にして入れる。
８．様子を見ながら、10分程焼く。
９．裏返して様子を見ながら、10分程焼く。
１０．冷ましておく。
１１．生クリーム 50gを泡立てる。
１２．室温に戻しておいた、バター 25gを入れ軽く混ぜる。
１３．１０のうち3枚の真ん中をくり抜く（直径3センチ）。
１４．重ねながら１２を詰めていく。
１５．できあがり。食べる時にメイプルシロップをかけていただく。しかも、たっぷりと。

生地の中のメレンゲが時間経つと潰れてしまうので、4枚同時に焼いたほうがよいです。フライパンを2枚使ったり、ホットプレートがあれば便利だと思います。
可能ならばフタをしたほうが早く火が通ります。
生地が柔らかいので、焼き目がついてからひっくり返しましょう。失敗します。←妄想グルメ、失敗しました。
冷蔵庫で冷やしたほうが、よりしっとり、そして切り分けやすいです。

檔車教學，基礎快速起步! 熟練後，可以試試同時催油和放離合，久了就會抓到起步的訣竅。Once you get a hang of it, you can try to release clutch and throttle at the same time. 上至1800c.c.的重機到50c.c. 的輕檔車，想要快速起步，就要熟練離合和催油的平衡！。
簡單步驟：拉離合，小催油門，輕輕放離合感受咬合點，確定咬合後（車子想要往前移動）放開離合並繼續小催油門起步，一旦離合全放，就可以大力催油衝刺！熟練後，步驟可以同時做。How to quickly start off the line at a traffic light? To practice, hold the clutch and throttle a bit, then release the clutch a little bit to feel the bit point (when bike wants to move forward). Release the clutch and continue with the small throttle input until you completely release the clutch, then give it lots of gas to accelerate!

點這裡看檔車教學系列：https://youtu.be/FGG3ZzuCJxI?list=PLB...

基礎操作 Basic Control
基礎換檔 Basic Shifting
基礎過彎 Basic Cornering
基礎退檔補油 Basic Rev Match
上坡起步 Uphill Start
快速起步 Quick Start

Bike: Yamaha WR250X supermoto 滑胎車
Vlog 12 摩托日記第十二篇

Outro Music: Anikdote - Which Direction?
NCS Release bit.ly/1LfXUQh
https://soundcloud.com/anikdotemusic #13N 追蹤 13N Instagram:

《聖所 ：編號89757 ：Wonderland》組曲終於誕生。音樂響起，我踏上舞台的那一刻，內心感觸一擁而上；彷彿 過去、現在、未來 在那一刻同時進行著。我瞬間明白了：「時間」在我的人生軸上，原來毫無侷限。

15年前，我用音樂闡述了一段橫跨千年的唯美愛情故事。而這十幾年來，我反覆透過音樂、影像作品來表達自己，企圖透過重新定義自己的過程中實踐我的想像：希望有一天，能夠把我的作品拼湊成一個完整的故事。

《Wonderland》可以算是這完整的故事的終結篇，卻也與此同時，開啟了另一扇通往未知的門。

在此想對歷年來的工作團隊、JFJ樂手們、Dance Soul團隊，以及為我打造裝、容的團隊致上最誠摯的感謝，我們共同完成了這個階段的篇章！

A surge of emotions flowed through me as I stepped onstage to perform the Wonderland medley (Sanctuary:89757:Wonderland). It felt like the past, present, and future coming together all at once. In that moment I finally understood that for me, time had become non linear.

Almost 15 years ago, I had begun writing a story about a love that would transcend “A Thousand Years”. Over the years, I would constantly redefine myself through different visual and musical works, and I imagine these works would one day, piece by piece, come together to tell a more wholesome story.

“Wonderland” would be the finishing touch to this concept, yet at the same time, also the portal to a new chapter.

To my entire team, the JFJ Band, Dance Soul crew, and my stylists, thank you for the hours and dedication put it in to make this possible!

DANCE SOUL crew:

Choreography 編舞老師：大目 DaMove

Choreo Assistant 助教老師：小虎 Tiger Hsu

Dancers 舞者：

廖佩儂 Shilo Liao
許復翔 Dash Hsu
蔡一鳳 Phoenix Tsai
黎孝芳 Marques Li
衛羿芃 Ponpon Wei
李昀珊 Sandy Lee
吳育洋 Jesper Wu
李承達 Charles Lee

JFJ Band 樂隊:

Guitar 1 吉他手1：黎明鑫
Guitar 2 吉他手2：黃冠龍
Keys 鍵盤手：林柏光
Bass 貝斯手：簡道生
Drums 鼓手：黃顯忠
Backing Vocals 合聲：李雅微 薛詒丹 張義欣
Programmer：魏百謙

Stylist 造型師： 韓忠偉 Justin Han、JJ 林俊傑

Outer and Top 外套和內搭網狀長背心：COMME des GARÇONS
Jeans 褲子：DRKSHDW BY RICK OWENS
Boots 靴子：RICK OWENS