both位置的八卦，YOUTUBE和Yahoo名人娛樂都在討論

在「自傳」發行前夜，自己曾經寫下一些文字提到，在製作這張專輯的過程中，刻意保持距離，迴避了某些時刻，想要讓自己可以客觀地保持距離看清楚這張唱片，也想要客觀地看看主唱大人可以寫出什麼樣標準的歌詞。

而這是「自傳」這張專輯中，私心最喜歡的歌詞。

暫且不論寫詞技巧或是韻腳以及詞藻等等技術面的理性問題，就算不限制字數要我把這樣的主題寫好，我都覺得難上加難，更何況要在五分鐘左右長度的歌曲，把這樣的主題說清楚。

誠懇真摯，溫柔簡樸。沒有華麗辭藻堆積空洞的無病呻吟，也並非為賦新詞強說哀愁的尷尬勉強。沒有憤怒怨懟，也非遺憾傷感。他只是用著平白誠懇的描述和疑問，帶領著聆聽者仔細地放大那些生命中曾經微小的瞬間，慢慢咀嚼著我們停不下腳步的生活裡，那些被我們可以忽略而不願面對的問題。
緩緩地字字跟著鋼琴告白，用力地句句隨著樂器宣示。害怕的和珍惜的，體會的和領悟的。

專輯發行前在開車的路程中檢查專輯反覆聆聽時，我會刻意避開這首歌，一方面因為很喜歡的歌曲太影響自己的判斷，另一方面我不想被這首歌影響了一整天的心情。

有時候回頭看看，我會想：「這首歌放在專輯的最後一首，會不會太沈重了一些？」可是如果不是這首歌放在這樣的位置，不會有其他的歌曲可以如此舉重若輕且同時又用著義無反顧的方式，去總結這整張專輯所提及的所有一切。

今天的我們，都是生命中每個一瞬間的總集。
是這些轉眼，累積著我們走向今天明天，
以及未來的每一天。

謝謝參閱這首歌音樂和影像的所有人，
是你們讓一首歌從音符成為具象，
讓他有了靈魂和另一層不同的意義。

新年快樂！

Grass Jelly 仙草影像

轉眼。
用一生的長度，寫成一瞬間的轉眼。

當所有的his story、her story、our story都成了history ，而銀白髮色已經比月光還涼；閉上雙眼緊貼著回憶飛行，腦海是魔幻寫實最華麗的舞台；如同馬奎斯百年孤寂的終章，讓一切曾經、轉眼同時發生。

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歷經644天、飛越13萬7千公里、繞行地球 3.5圈、奇幻漂流世界四大洲、環遊全球55大城市、五月天與415萬社員以LIFE《人生無限公司》演唱會共同寫下122夜自傳篇章。

演唱會主題緊扣《自傳》專輯，並無限延伸五月天成軍以來的點滴，演唱會中［轉眼］一曲視覺，出自仙草影像-陳奕仁導演之手，以風格獨樹一幟以及感人故事鋪陳紙雕動畫視訊，讓眾多親臨觀賞的樂迷留下深刻印象。

《人生無限公司》無限放大最終版演唱會，在台中以2018橫跨2019年盛大呈現，2018年的最後一天，五月天以［轉眼 2018 自傳最終章］溫暖陪伴著時空各異的每一位現場、線上社員，一起翻閱心中回憶扉頁，並攜手期盼未來。

演唱會即將落幕，每個人的自傳繼續精彩譜寫。

-

［轉眼 2018 自傳最終章］

轉眼走到了 自傳最終章 已瀏覽所有 命運的風光
混濁的瞳孔 風乾的皮囊 也曾那般 花漾

最愛的相片 讓你挑一張 千萬個片刻 誰在你身旁
那一年的我 曾和你一樣 飛揚

惶惶不安 念念不忘 還是得放開雙掌
掌心曾握著 誰的體溫 漸涼

有沒有人 在某個地方 等我重回 當初的模樣
雙頰曾光滑 夜色曾沁涼 世界曾瘋狂 愛情曾綻放

有沒有人 依偎我身旁 聽我傾訴 餘生的漫長
在你的眼中 我似乎健忘 因為我腦海 已有最難忘 最難遺忘

在我的時代 還有唱片行 如同博物館 裝滿了希望
披頭與槍花 愛情和憂傷 永遠驕傲 高唱

成就如沙堡 生命如海浪 浪花會掏盡 所有的幻象
存款與樓房 掙扎與渴望 散場

回憶如窗 冷淚盈眶 風景模糊如天堂
孤單的大床 誰貼近我 臉龐

有沒有人 也笑憶過往 跌跌撞撞 當時的蠢樣
最平凡日子 最卑微夢想 何時才發現 最值得珍藏

有沒有人 告訴我真相 時間就是 最巨大的謊
以為的日常 原來是無常 生命的具象 原來 只是 幻象

這是我自傳 最終章 寫這首長詩 用一生時光
軀殼會解脫 藥罐和空房 我從嬰兒床 再走回光芒

有沒有人 知道某種秘方 不必永生 只要回憶不忘
我不怕死亡 只害怕遺忘 回憶是你我 生存的地方

有沒有人 知道那個地方 我能回到 我的最愛身旁
兒孫們都忙 就讓他們忙 離開的時候 就當我飛翔
自由飛翔

-

曲：石頭
詞：阿信
編曲：五月天＋林依霖
電吉他：怪獸＋石頭
貝斯：瑪莎
鼓：冠佑
鋼琴＋MIDI 編寫：林依霖
和聲編寫：林依霖＋可樂 Cola Kai
和聲演唱：林依霖＋黃士杰

-

Client：B’in Music 相信音樂
Design & Animation DEPT ：Grass Jelly Studio 仙草影像
Director：Muh Chen 陳奕仁
Executive Producer：Iris Liao 廖梓雯
Project Manager：Ekijo Lai 賴奕如
Financial Manager：Lulu Chen 陳奕如
Project Assistant：Roddy Hung 洪凡柔
Director Assistant：Xiao Chi Lin 林曉娸 / Rita Chen 陳湘喬 / Jiou Xu Chen 陳九旭

CG & Compositing Lead：Weiting Chen 陳威廷

Story & Storyboard：
Both Li 李季軒
Yu Shuo Leung 梁育碩
Tank Lu 盧建男

Designer：
Yu Shuo Leung 梁育碩
Tank Lu 盧建男
Eason Chen 陳家和
Wen Ting Li 李文婷

Modeling & Textureing：
Janet Wang 王玨凝
Youzi Su 蘇袖惠
Yu Hsuan Huang 黃于瑄
Eason Chen 陳家和

Modeling & Textureing Assistant：
Gene Jiang 江敬

Ringging：
Janet Wang 王玨凝
Wilson Chen 陳信翰
Greg Miao 苗天雨

Ringging Assistant：
Ching Chi 冀擎
Yuki Chou 周佑諆

Animation：
Nigel Huang 黃勗
Greg Miao 苗天雨
Wilson Chen 陳信翰
Eason Chen 陳家和

Animation Assistant：
Ching Chi 冀擎
Yuki Chou 周佑諆
Jia Yu Chen 陳家榆
Gene Jiang 江敬

FX：
Han Lin 林伯瀚
Wilson Chen 陳信翰

Lighting：
Youzi Su 蘇袖惠
Yu Hsuan Huang 黃于瑄
Eason Chen 陳家和

Lighting Assistant：
Yuki Chou 周佑諆

Compositing：
Greg Miao 苗天雨
Nigel Huang 黃勗
Wen Ting Li 李文婷
Gobao Lin 林佳儀

Compositing Assistant：
Ching Chi 冀擎
Eason Chen 陳家和
Gene Jiang 江敬

-

2018 DFA 亞洲最具影響力設計獎 - 新媒體獎 - 銅獎
.
animago AWARD & CONFERENCE 2018 入圍評審獎
.
2018年日本Good Design - 優良設計獎 - 大眾媒體
.
SIGGRAPH ASIA 2018 入圍電腦動畫節最佳動畫
.
2018 London International Award 音樂錄影帶 - 金獎
.
2018 金點設計獎 - 金點設計獎標章

-

#五月天轉眼2018自傳最終章
#人生無限公司最終站

Grass Jelly 仙草影像 ｜ 相信音樂國際股份有限公司

今日教大家

📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
高清版：https://youtu.be/MEbzUBXMtlY

✨✨✨✨✨✨✨✨✨✨
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3

✨✨✨✨✨✨✨✨✨✨

護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

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葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

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紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

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How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

★Cat Merch! https://crowdmade.com/collections/junskitchen

- 字幕は画面右下の字幕設定から、サイズ、色を、ドラッグで位置を変更できます。

Lets all take a moment to recognize Jun for his outstanding accomplishment of supporting me without complaint while I shopped for clothes for 3 1/2 hours!

This is a special type of thrift store (古着屋/furugiya, meaning old 古 clothes 着 store 屋) known as mai shuu sagaru (毎週下がる). 毎 means "every" 週 means "week" and 下がる means "lowers." The price on all clothing items lowers every week through a set schedule. This type of thrift store is the lowest end where brand clothes that can't be sold in higher end thrift stores are taken, and all other inexpensive clothing are sent for the purpose of super quick resale. The lowest price in this particular 毎週下がる古着屋 is only ￥100 (~$1).

You will also see 毎週下がる written out partially or completely in katakana: マイシュウサガール.

The store in the video is the マイシュウサガール branch of 買取王国　(kaitori oukoku): http://okoku.jp/

I am an admitted thrift store shopaholic in both America and Japan! My family didn't have the money to buy me new clothes growing up so I began shopping at thrift stores for myself as a teen. I would say that 90% of my clothes, shoes, and accessories have come from these stores. I LOVE thrift stores because it is like treasure hunting and they're so cheap!! Japanese thrift stores are especially incredible because the clothes are almost all young and fashionable compared to America where in the low-end thrift stores you have to dig through a sea of old people things to find anything decent! Almost everything I've worn in all of my videos have come from thrift stores. :) "Thrifting" as it's called is also great since you're having a positive impact on the environment by recycling and avoiding purchasing new products. I highly encourage everyone visiting Japan to seek out a mai shuu sagaru thrift store! Don't be intimidated by the thought of small Japanese sizes--there are plenty of larger and baggy clothes to be found as well. :)

日本の古着屋さんが大好き！！ ❤

Spanish subtitles thanks to: *See note below
Want to help subtitle our videos?
http://www.youtube.com/timedtext_video?v=_2ZntXiYRcc
YouTube stopped telling us who submits subtitles! Please message us so we can credit you!

【You can also find us:】
×Gaming channel: http://www.youtube.com/user/RachelandJunGame
×Extra videos: http://www.youtube.com/user/RachelandJunExtra
×Jun's Kitchen: http://www.youtube.com/user/JunsKitchen
×Twitch: http://www.twitch.tv/rachelandjun/profile
×Facebook: https://www.facebook.com/RachelAndJun
×Twitter: https://twitter.com/RachelAndJun
×Instagram: http://instagram.com/rachelandjun
×Our blog: http://rachelandjun.blogspot.com/

The songs are Heritage Place: http://www.joshwoodward.com/song/HeritagePlace
and Untitled: http://www.joshwoodward.com/song/Untitled
by Josh Woodward.

■■■注目アイテム■■■
美容整形の革命！手術なしで本物のパッチリ二重(*^0ﾟ)v
＼ カンタン♪理想の目ヂカラをゲット ／
詳しくはコチラ　⇒　http://beauty-lb.com/ext/micell.html?bno=god13

+使用動画の詳しい情報はこちらから
cosmetics used can be found here.
http://godmake.me/movie/detail/1990/

ナチュラルに盛れる定番メイク
经典自然美妆
Natural classic makeup

読モ・DJとして活動中のみいなちゃん♪
前回とはちょっぴり雰囲気が違う、大人っぽさがある定番メイクを披露!
メイクの工程はシンプルに!だけど自分のこだわりはしっかり守るよ♪
シャドウ×つけまつ毛でタレ目にするポイントに注目してみてね!

+POINT1
チークは高めの位置に横長につける
腮红横向打在高的位置
Brush blush on the highest cheek by horizontal way

+POINT2
上下目尻には暗い色をのせてタレ目にする
在眼尾的上下方涂上深色眼影，打造下垂眼
Apply dark eyeshoadow on the both end of eyes to create downcast eyes

+POINT3
目尻まつ毛は下向きに付けて自まつ毛と馴染ませる
眼尾处的假睫毛略向下贴，使其和自己的真睫毛融合在一起
Sticking the end false eyelashes a little bit close to your own eyelashes that can mix it together and make it looks more natural

使用化粧品

●下地
HolikaHolika
フェイス2チェンジ リキッドローラーBB

●コンシーラー
CLINIQUE
ダーマ ホワイト ブライト-C スティック メークアップ 15
トゥルーベージュ

●パウダー
CandyDoll
フェイスパウダー
01

●シェーディング
CEZANNE
フェースコントロール カラー
4　マットブラウン

● ハイライト
CEZANNE
ノーズシャドウハイライト

●眉パウダー・ノーズシャドー
KATE
デザイニングアイブロウＮ
ライトブラウン

●アイシャドー・アイシャドー下地
KATE
グラディカルアイズA
BR-1

●チーク
CANMAKE
チーク&チーク
08

●アイライン
Dolly Wink
リキッドアイライナー
ディープブラック

● マスカラ
ボナボチェ
ウルトラボリュームマスカラ

●リップ
M・A・C
リップスティック
AMPLIFIED

● リップ
M・A・C
リップスティック(シーン シュープリーム)

●つけまつげ上下
ミッシュブルーミン
ミッシュブルーミン
No.01 ピュアリッチ

●カラコン
eyetoeye
ウーマンシリーズ
ウーマンブラウン

●二重コスメ
beauty Labo
ミセルD-ラインジェル

Life changes by Makeup.
G O D M a k e . http://godmake.me/

⬇️⬇️English recipe follows ⬇️⬇️
吞拿魚薯仔滑蛋：

材料：
雞蛋6隻
薯仔2個
洋蔥1個
吞拿魚（細）1罐
鮮奶200毫升

處理：
1. 薯仔，去皮，切細粒。
2. 薯仔，中火白鑊炒一炒。
3. 水蓋過面，煮淋薯仔。
4. 洋蔥，去皮，切去兩端，切細粒。
5. 雞蛋，打勻。
6. 加入鮮奶200毫升。
7. 預備生粉1茶匙加水少量。
8. 預備吞拿魚。
9. 薯仔已煮腍，放上碟。

烹調：
1. 中火在鑊中燒熱油1湯匙。
2. 炒香洋蔥至深啡色，熄火，放上碟。
3. 洗乾淨鑊，大火在鑊中燒熱油2湯匙。
4. 加入蛋漿，四面向中心推。
5. 蛋漿未完全熟透，熄火，放上碟，中心撥空一個位置。
6. 放洋蔥及薯仔炒熱，加入鹽半茶匙。
7. 加入油浸吞拿魚。
8. 加入水100毫升。
9. 加入生粉芡，煮至收汁。
10. 放入滑蛋中間，完成，可享用。

Potato scrambled eggs with tuna:

Ingredients:
Eggs 6 Nos.
Potatoes 2 Nos.
Onion 1 No.
Tuna fish (small) 1 can
Fresh milk 200ml

Preparation:
1. Potatoes, get them peeled. Dice in small cubes.
2. Potatoes, fry with no oil at medium flame in wok.
3. Add water just covering up the potatoes. Braise until they are soft enough.
4. Onion, get it peeled. Cut both ends, then dice in small cubes.
5. Eggs, beat well.
6. Add fresh milk 200ml.
7. Prepare tapioca starch 1 tsp with little water. Mix well.
8. Get ready for the tuna.
9. Potatoes have been softly braised. Put on plate.

Steps:
1. Heat up oil 1 tbsp at medium flame in wok.
2. Fry onion until it turns into deep brown in colour. Turn off fire. Put on plate.
3. Rinse the wok. Heat up oil 2 tbsp at high flame in wok.
4. Put eggs syrup. Push it towards the centre of wok continously.
5. Eggs syrup has not been totally cooked well. Put on plate, make a hole in it.
6. Fry up onion and potatoes with salt 0.5 tsp.
7. Add tuna fish in oil.
8. Add water 100ml.
9. Put tapioca sauce, until the sauce becomes thick.
10. Put in the middle of scrambled eggs. Serve.

蕃茄炒蛋
? youtube熱爆影片?https://youtu.be/3TuaVXQvc4k

???我有900多條片?大家入呢個網址 ?全部可以睇曬?
https://goo.gl/cuyAZa hip???

??I have more than 900 movies?Everyone enters this URL ?All can be viewed ?
https://goo.gl/cuyAZa hip??

自家製 ?甜品糖水?特色小食?咖哩
https://www.youtube.com/playlist?list=PLkU_SdeTtB_QpH2ff0e37WtCe30Du7eO7

Tuna Potato Scrambled Egg Ring?All-Day Breakfast!