first of all之後的八卦，DCARD和Yahoo名人娛樂都在討論

吃、大便、睡覺、重複。
Eat. Poop. Sleep. Repeat.
我不是在描述你老公 (或者，我是？)。這就是嬰兒的生活，如果你親餵或你是寶寶的食物來源，那麼大部分的時間 (白天和夜晚) 都是在當乳牛 (製造食物或是當寶寶外送食物工廠)。
No, I’m not describing your husbands (or, am I?). This is the life of a baby and if you’re breastfeeding or the food source for your baby, then a lot of your day (and night) will be taken up with either food production or food delivery.

這裡有幾個小攻略，是我從第一次親餵到現在學到的經驗，第二波跟你們分享小撇步：
A few tips I’ve learned from the first time around and now, the second time.

必備工具：
Tools to have:

-哺乳枕(或很多個枕頭)：使用這些來確保你和你的寶寶處在最舒適的姿勢，因為你會經常且長時間處在這個姿勢。
Breastfeeding pillow (or pillows). Use these to make sure you and your baby are in the most comfortable position you can possibly be in, because you will be in this position often, and for long periods of time.

-哺乳巾：當你在公共場合而且不想吸引大家目光時使用。
Breastfeeding cover (for when you’re in the public and don’t feel like flashing everybody)

-集乳器：收集從另一個ㄋㄟㄋㄟ流出來的多的母奶，不要浪費任何好東西！
Silicon pump - to collect that extra milk that comes out the other boobie. Don’t waste any good stuff!

-溢乳墊：如果你剛好不方便露出你的美胸給全世界看，那麼吸收任何額外母奶的溢乳墊會是一個很好的選擇。除非你喜歡在所有襯衫上都有兩塊濕濕的印記。
Breastfeeding pads (But if it’s just not convenient to have both boobs out, then breast pads to collect any extra dripping is probably a good thing. Unless you like having two wet patches on all of your shirts.)

-乳頭霜。乳頭霜。乳頭霜。 (給破裂或疼痛的乳頭)
Nipple cream. Nipple cream. Nipple cream. (for those cracked, or painful nipples)

-乾式紙巾/口水巾
Dry wipes/drool wipes

-哺乳內衣和上衣：可以直接開扣就餵奶。太方便了！有內衣、上衣、洋裝、襯衫等各種選擇，可以幫助你的寶寶更輕鬆地“使用”ㄋㄟㄋㄟ，不需要脫掉所有衣服。
Breastfeeding bras and tops. Clip on and off. So convenient. There are bras, bra tops, dresses, shirts, all sorts of things which can help your baby get access to your boobie easier without you having to take off all of your clothes.

-媽媽茶：發奶的飲料，卵磷脂有助於產生更多的母奶，還可以幫助解決乳腺阻塞。
Herbal teas, breast milk inducing drinks, lecithin powders to help produce more milk, but also to help from clogging your ducts.

-母乳儲存袋：可以裝多餘的母奶然後冷凍起來，之後可以給寶寶喝或做其他用途使用。
Milk storage bags - for all that (hopefully) excess breast milk you will have and can freeze and use later.

-嬰兒紀錄APP：可以幫助你紀錄寶寶什麼時候進食、撒尿/大便、睡覺，因為時間飛快，你有孩子之後，當你準備坐上馬桶或喝個下午茶時，突然之間，又到了再次餵他們的時間了。
Baby app on the phone to help you remember when the baby ate, peed/pooped, slept because time flies when you have a baby and just when you are ready to sit down on the toilet or have a nice cup of tea with biscuit, suddenly, it’s time to feed them again.

一些通用規則：
A few general rules:

-親餵(或擠出來)通常是為了避免乳房腫脹，也可以維持母奶供應。
Breastfeed (or pump) often to avoid engorgement, or worse, mastitis, and also to maintain your supply of breastmilk.

-經常更換餵奶姿勢，尤其是如果你的胸部有硬塊或阻塞(一般姿勢：橄欖球式、搖籃式、側躺式、倒立…，是的，你躺著並且寶寶躺在旁邊但是倒過來…)。如果你有任何疑問，請諮詢專業哺乳顧問。
Change your feeding position often especially if you have hard lumps or clogging in a particular part of your boob (general positions: football, cradle, lying down, upside down… yes, as in, you are lying down and your baby is lying next to you but upside down…). Ask a lactation consultant if you have any questions or issues.

-熱敷、熱水淋浴、按摩，都非常適合母乳分泌或緩解乳腺阻塞。
Hot compresses, hot showers, massages, vibration are great to ease the milk out or for clogged milk ducts.

-如果你的ㄋㄟㄋㄟ太脹了覺得不舒服，冰敷是很好的選擇。
Cold compresses are good if you are overly engorged and the boobies are feeling uncomfortable.

-最後，小姐…媽媽們，我知道我們都認為自己的孩子是世界上最可愛的寶寶 (不是，因為我的才是。哈哈！開玩笑的啦…還是是真的呢！？)，但是，你需要在親餵的時候停止低頭看他/她，因為你會和我一樣，覺得脖子很酸痛，也會造成背痛和頭痛，這又是另一個po文了……
And, ladies… mommies, I know you think your child is the cutest most adorable thing on the planet (it’s not, because mine is. Just kidding. Or am I?), but you need to stop looking down at him/her while breastfeeding because you, like me, are going to get neck aches, which can lead to back pain and also headaches. But that’s WHOLE DIFFERENT post…

Happy Women’s Day everyone!
婦女節快樂！

Nothing like having a baby attached to your boobies to make you feel like a woman, that’s for sure!
有個寶寶黏住你的ㄋㄟ ㄋㄟ真的會讓你覺得你是一個女人。

Thank you to @大葉產後護理之家 for the surprise flowers, gifts and handmade (I mean, footmade) present from Dylan. :) Not to mention all of the other important things like, oh, you know:
謝謝大葉護理師們給我一個好棒的驚喜！今天都忘了外面的世界是在幹嘛。 護理師們提醒了我，也很貼心的給我玫瑰花還有Dylan手工做（其實是“腳”工做）的禮物。 當然除了今天的心意之外，也要感謝月子中心幫我們：

Taking care of us 24-hours a day
24小時的照顧
Lactation consultants for every feeding
寶寶每餐親餵的餵奶顧問
And speaking of feeding, FEEDING US constantly with 5-course meals every meal.
說到餐，當然最重要的是每天、每餐都好好的餵我們吃很好吃的飯菜
Pediatrician checkups weekly
每週的小兒科醫生檢查
Gynocologist check ups weekly
每週的婦產科醫生檢查
Spa treatments weekly (yes - even for the husbands if they want)
每週的按摩（是的，老公們也可以有的）
Professional butt washing (no - not for the husbands, no matter how much they want😂)
專業的洗屁股 （是的，老公們再怎麼想要都不可以有的）
Teaching us how to burp a baby
教我們如何幫寶寶打嗝
Teaching us how to hold a baby (you’d think one wouldn’t have forgotten after one child)
教我們怎麼包寶寶（你以為有一個大寶就不會忘了嗎？ 會。 我忘了。）
Teaching us how to wash a baby
教我們怎麼幫寶寶洗澡
Teaching us how to comfort a baby
教我們怎麼安撫寶寶
Teaching us how to change a baby
教我們怎麼幫寶寶換衣服
Teaching us how to change a diaper
教我們怎麼幫寶寶換尿布
Teaching us how to do pretty much anything one needs to do with a baby.
基本上教我們所有跟寶寶有關的東西。

If you had any questions or doubts about the whole idea of staying in a postpartum center (like I did at first), I assure you, this is a gift that I wish I could give to every single mother out there.
以前，我真的很懷疑我會喜歡住在月子中心。 因為我覺得我可以自己來。但是住過之後，了解所有的好處之後，我是認真覺得好希望我可以把這個“好東西”送給所有剛生完小孩的媽媽們。
#大葉女神節
大葉產後護理之家

今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles

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龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3

20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

重温影片：
https://youtu.be/ib0I-ik0G9Y

奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)

餡料：(隨意放或不放）
📌 榛子醬 (隨意加入與否)

做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻

2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否

3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)

4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用

Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz

Filling ingredient:
Hazelnut spread

Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler

Toppings ingredient:
Rainbow sprinkles

Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.

2. Transfer to a plate and roll into balls with or without hazelnut spread filling.

3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.

4. Cool to set for 15 minutes in the refrigerator. Serve.

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薑蔥蠔油炒牛柳

配料：
牛柳 大約一磅，切片
生薑 一大段，切絲
蔥 2棵（切段、分開白色及綠色2份）

醃料：
油 1湯匙
糖 2茶匙
生抽 少許（因為稍後會加入蠔油）
粟粉 2湯匙

調味料：
蠔油 1湯匙（用少許紹興酒拌勻)
紹興酒 1湯匙

做法：

1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。

2. 加入糖，生抽， 粟粉，攪拌均勻。

3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。

4. 加入白色部分蔥段，爆香。

5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。

6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。

7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。

Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)

Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch

Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp

Garnish
Green onion - (green parts only)

Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.

2. Add in sugar, light soya sauce, corn starch, and mix well.

3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.

4. Add in green onion (green parts only).

5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.

6. Drizzle in Shaoxing wine around the edge of the wok.

7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.

8. Transfer to serving plate and garnish with green onion. Serve.

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有味飯

材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 （每一杯米一湯匙）
📌 麻油1湯匙

做法
1. 洗米，米放入電飯煲內膽。
2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。
3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。
4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。
5. 飯熟後取出，用筷子撈勻，即成。

Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)

Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice

Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.

2. Put the rice inner pot in the rice cooker and set to rice cook mode.

3. Mix well before serving.

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羊腩煲

材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量

醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙

腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲

做法
1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。
2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。
3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。
4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。
5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。
6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。
7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。

備註：
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 – 30分鐘。再繼續餘下步驟。

Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot

Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)

Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional

Seasoning to be added before serving:
Oyster sauce

Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded

Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.

2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.

3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.

4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.

5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.

6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.

7. Add more oil and stir fry until fragrant.

8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.

9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.

10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.

11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.

12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.

13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.

14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.

15. Turn on HIGH heat.

16. Remove the sugar canes from the clay pot.

17. Add in rehydrated dried bean curd, oyster sauce, and mix well.

18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.

＃肥媽食譜
＃mariarecipes

「從這些歌裡，我聽見一個正在甦醒的聲音。因為醒來了，出現了更多的聲音，由遠而近。它們帶著對立彼此纏繞而呼應。」（來吧！焙焙！，鄭焙隆）
-
DSPS「我會不會又睡到下午了 Sleep till Afternoon」debut EP

平凡的生活感觸、微不足道的想法，因為聲響與碰撞而變得壯大、累積成生活的詩。

收錄曲 /
01.我會不會又睡到下午了 Sleep till Afternoon（00:00）
02.少女輓歌 Elegy of Teen girl（04:52）
03.溫柔的生活革命 The Sweet Revolution（08:32）

歌詞 /
01.我會不會又睡到下午了 Sleep till Afternoon
這一夜 我享受著雨聲
我等不及閱讀 關於我和你的故事
剛才真心的 替你許了願
唱著Falling Slowly走出電影院
我睡不著果然是懲罰
我騎著車 風順著吹著
右邊是田 想像的你在左邊
等待似乎 變成催促著睡眠
我會不會又睡到下午了
-
02.少女輓歌 Elegy of Teen girl
我想離開這個城市 和最重要的人
我討厭用跑的過紅綠燈
還有下雨天撐開傘會撞到的電線杆
有一天我會和包裹經過一樣的路
到那裏去 到那裏去
-
03.溫柔的生活革命 The Sweet Revolution
你告訴我一個期限 過了之後什麼都沒有實現
我的明天被你抓著 我的昨天被捏碎了
說服自己已經忘記 發現還是把話題繞到了那裡
我的明天被你抓著 我的昨天被捏碎了


詞曲/ 曾稔文 編曲/ DSPS
All tracks are recorded, mixed and mastered by Benn Chen [ HereThere Studio]
Art Direction & Design by Ronn Chen [ HereThere Studio]

-
日本語・和訳歌詞
01.
今夜　私は雨音を聞きながら
あなたとの物語を読まずにはいられない

さっき心からあなたのことを願ったよ　falling slowly を唄いながら映画館を出てきた
私が眠れないのはやっぱり罰だろう
自転車をこいで、風が吹いて、右側には田んぼが　想像のあなたが左に
待っていたつもりが眠れなくて焦ってる
また午後まで眠ってしまうのかな
--------------
02.
私はこの町を離れたい　一番重要な人と
走りながら信号を渡るのが嫌いだ
あと、雨の日に傘が電柱にぶつかるのも
いつかあの包みが通った道を私も通って
あそこまでいく　あそこまでいく
--------------
03.
あなたは一つの期限を言ったけど、過ぎてからなんにも実現していない
私の明日はあなたにつかまって、　私の昨日はつぶされた
もう忘れたと言い聞かせて、でもやっぱり話題はあそこに戻ってきて
わたしの明日はあなたに捕まって　わたしの昨日はつぶされた

翻訳：Yuma
-

DSPS 成立於 2014 台北的秋天，由曾稔文、莊子恆、江珈臻組成的樂團，初期以木吉他作為主要配置，在後期加入了電吉他徐子權讓現場演出有了不同的樣貌。
男女和聲與木吉他一層一層堆疊出情緒，複雜的鼓點與穩重的貝斯互相配合填滿了低頻，像午夜的船靜靜的航行在海上，享受寧靜、等待黎明。

-

“The ordinary feelings of life and insignificant thoughts grows stronger and huger because of the impact of sounds.
Then all the accumulations turn into the poem of real life.”

DSPS was formed in autumn, 2014 from Taipei and originally by acoustic guitarist 曾稔文, drummer 莊子恆 and bassist 江珈臻.
At first, the acoustic guitar is the main element of this band. Electric guitarist 徐子權 joined DSPS shortly after. DSPS starts to round out the current line-up.
Choruses between the male and female members with these two acoustic and electric guitar sounds gradually stack up the emotions, while the complex drum patterns and steady low frequence from bass both back them up.
The actual image of their combination is like a midnight-sailing boat which enjoys the serenity, waits for the dawn and is softly drifting on the ocean.

-

「平凡な生活の小さな感触、ささやかな考えが声とぶつかり合う中で次第に壮大になり、積み重なってできた生活の詩。」

DSPSは2014年秋の台北にて、曾稔文、莊子恆、江珈臻によって結成された。活動初期はアコースティックギターを主要なパートとしたが、後にエレキギターの徐子權の加入によってライブではまた違った感覚が生まれた。
男女のコーラスとアコースティックギターによって一層一層重なっていく感情、複雑なドラムと落ち着きのあるベースが合わさって満たされていく低音、まるで静かに海の上を行く、静けさを感じながら、夜明けを待っている船のよう。

-------------------------

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Soundcloud /
http://soundcloud.com/dspstw
Twitter /
http://twitter.com/dspstw

【楊桃美食網】煎魚不破皮的秘訣 how to pan-fry fish without breaking the skin

1.把魚表面的水分用紙巾擦乾，再把鍋子燒熱(感覺有熱氣從鍋子冒起)加入三大匙的沙拉油，晃動鍋子讓油均勻在整個鍋子上。

2.在鍋子上灑鹽，大約一層薄薄的即可，灑鹽之後比較不會沾鍋。

3.開小火把魚放入鍋中，這時不要移動魚會破，等到煎到魚皮表面焦焦的才能移動，慢慢移動鍋子讓魚能全部沾到油。

4.先煎魚的中部再煎魚的頭部與尾部，讓魚均勻受熱即可。

TIP:為何要灑鹽，因為魚的表皮是蛋白質與鹽接觸遇熱會快速凝固而不容易沾鍋，且鹽再油中不會溶化會在鍋子形成一層膜。

5.等整條魚都煎過頭、中、尾部位後，就可慢慢移動魚身，確認有無沾鍋，若無即可慢慢翻身，依照之前煎魚的方法即可，等魚煎好後起鍋裝盤就完成。

1. Pat the surface of the fish with a paper towel to get rid of the moisture, heat up the pan (until it feels like there is steam rising from the pan), then add 3 tablespoons of cooking oil. Shake the pan to coat the bottom of the pan evenly with the oil.

2. Sprinkle a thin layer of salt on the bottom of the pan, the salt will help with preventing the fish from sticking to the pan.

3. Turn to low heat and place the fish in the pan, don't move the fish yet at this stage. Pan-fry until the skin of the fish is crisp, tilt the pan around gently to make sure the fish is covered with oil.

4. First fry the middle section of the fish, then move on to the head and tail sections. Make sure the fish is heated up evenly.

Tip: Why sprinkle salt first? The skin of the fish is made up of protein, together with the salt, it hardens when it comes into contact with heat so it won't stick to the pan as easily. Also, salt does not melt in oil so it forms a layer over the bottom of the pan.

5. Once all the sections of the fish (middle, head, tail) have been pan-fried, slowly lift up the fish to see if it sticks to the pan, if not, slowly flip it to the other side. Pan-fry in the same way, once the fish is cooked, lift it from the pan and place it on a plate to serve.

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【影片簡介】
台灣蛋黃哥懶得展再推出我去台灣高雄玩的Vlog之前我必需必需!!!
先跟大家分享這個蛋黃哥懶得展啊!!!!
我是到了台灣高雄之後才偶然在Google上搜尋到了這個懶得展
真的覺得自己非常無比的幸運

剛認識蛋黃哥就是在看他的動畫
沒想到現在竟然會這麼火
對於蛋黃哥我真的是越陷愈深啊
瘋狂女粉絲就是我 哈哈哈

由於我們晚了起床
所以一共只有一個小時可以看蛋黃哥和拍照
但不知道是不是因為這樣 還有是平日
蛋黃哥懶得展裡的人並不多
實在太好啦～～～

所有的蛋黃哥我都盡量拍了一遍
當然懶得展詳情很多不能盡錄
錄了這影片
希望沒辦法到場一見蛋黃哥的朋友們
也可以一起體驗一下!!!

蛋黃哥雕像(?)都做得很好看
就算是紙板也非常有質感
打印的也很好
而且蛋之冰是只有高雄才有的喔!!
互動的環節也非常的多
我覺得絕對值得進來懶得展玩!!!

最後也有精品的區域
有些是展覽特賣的
有些是平常其他的專賣店有可能出現的
我選購了一些我覺得比較特別/可愛/做工比較仔細的
如果有興趣的話記得Subscribe我喔!!
會再分享我買了的各種蛋黃哥精品!!

你們喜歡蛋黃哥嗎!! (舉手)


【About this Video】
Gudetama Exhibition in Taiwan Koahsiung

Before uploading my vlogs of visiting Taiwan Kaohsiung
I must first share this Gudetama exhibiton with you
It was actually not planned in this trip
But I was searching for where to go on google and this Gudetama exhibition appeared
I FEEL SO LUCKYY

The first time knowing him was because of watching his animations
I have never thought that he would be so famous!
I can only say I love him more and more
I am the crazy fan BWAHAHA

We woke up late that day so we only had an hour to go through all the Gudetama stuff
Maybe because it was late and it was weekday
There weren”t a lot of people
So I have more chances to take photos and experience this Gudetama exhibition~

I tried to capture most of the gudetama in the exhibtion
Well there were too many details so it couldn’t all be in the video
But I hope for people who could not attend this exhibition could take this opportunity and experience this Gudetama trip with me!!

All sculpture are well made
Including the paper boards
The gudetama ice can only be seen in Koahsiung's Gudetama Exhibition!
It is also full of interactive elements
It worths every penny to enter this Gudetama Exhibition

At last is the souvenir area
With some products that only could be bought in this exhibition
I will share with you guys what I have bought later
So please subscribe to my channel and bear with me if you are interested!

Do you like Gudetama? (hand raised)

【Related Video】
Ahhin - 懶得展►蛋黃哥產品？等我地逐件逐件砌！第二部曲 (ft.Hidy)
https://www.youtube.com/watch?v=B-qOMdG73mU