【常見都市病】季節性鼻敏感又發作?
⭐一早起床甚麼都未做就連環打噴嚏
⭐嚴重時連味覺都受影響
#星期二提升正能量
春夏轉季應付鼻敏感
每逢轉季,除了皮膚會給你提示外,呼吸系統亦一樣,不少人在轉季之時鼻敏感就發作,春夏天繁花似錦,對花粉敏感的人就要飽受打噴嚏、流鼻涕、鼻塞、眼睛癢之苦。鼻敏感在中醫理論中稱為鼻鼽,主因為肺氣虛虧、衛氣失固或寒邪所致的病症,這類人多為本身肺氣較弱,或屬於氣虛體質,天氣或外在環境轉變就會影響到臟腑的運作。
遇上鼻敏感發作,按揉迎香穴紓緩症狀,但更重要的是注意日常飲食及生活習慣,就算是炎熱夏日,也要注意避免生冷及寒涼食物,每天飲用米水,增強脾胃功能,同時也可以飲用以下茶療紓緩鼻敏感症狀。
按揉迎香穴
功效:驅風、通鼻竅及止涕,紓緩急性鼻敏感發作時的痕癢、鼻塞、鼻水和噴嚏。
位置:鼻翼外緣中點旁
方法:用陰力打圈按壓約1至2分鐘
消暑鼻敏感茶療
功效:消暑開竅通鼻,適合經常於戶外活動而有鼻塞等鼻敏感症狀
材料:茵陳6克、薄荷3克、石菖蒲6克
做法:茵陳放入茶袋,連同其餘材料洗淨放入保溫瓶,以熱開水沖洗一遍,注入熱開水焗10-15分鐘即可。此茶可反覆沖泡至味淡,建議一星期飲用2-3次,連續兩星期為一個療程。
強肺袪濕茶/熱底(有熱氣OK!)
材料:太子參、玉米鬚、菊花、梨乾
功效:清熱、養肺、袪濕
售價:$79/5包
強肺袪濕茶/寒底(脾胃虛寒OK!)
材料:北芪、桂枝、陳皮
功效:補氣、溫肺、袪濕
售價:$79/5包
*茶療注意事項:感冒期間不宜飲用,孕婦宜先諮詢中醫師更穩妥。
🛒歡迎 Facebook inbox 或 WhatsApp 訂購:
Facebook:
http://bit.ly/CCC-FB
WhatsApp: +852-9347 4374
https://api.whatsapp.com/send?phone=85293474374
Relieve seasonal nasal allergies
There may be symptoms of skin and respiratory systems that tell you the seasons are changing. Many people have nasal allergies when the season changes. Flowers bloom during spring and summer. People who have pollen allergies may suffer from sneezing, runny nose, stuffed nose, and itchy eyes. The main cause of nasal allergy from Chinese medicine perspective is the deficiency of lung qi, the loss of qi or symptoms due to cold pathogen. Most of these people have lung qi deficiency, or belong to qi deficiency body condition. Weather or external environment changes will affect the organ functions.
When experiencing nasal allergy, press on Ying Xiang point to relieve symptoms, but more importantly, pay attention to dietary and lifestyle habits. Even on hot summer days, you should avoid cold/raw foods or cool and cold natured ingredients. Drink rice water every day to strengthen the spleen and stomach, you can also drink the following tea remedy to relieve the symptoms of nasal allergy.
Ying Xiang Point
Effects: expels wind, clears stuffed nose and stops runny nose. Relieves symptoms associated with nasal allergies such as itchy nose, stuffed and runny nose, sneezing.
Location: at the level of the midpoint of the lateral part of the nasal wing
Method: gently press on it and also rotate around in small circles for 1-2 minutes each time.
Nasal allergy tea remedy to clear summer heat
Effects: clears summer heat and relieves stuffed nose, suitable for nasal allergy symptoms such as stuffed nose due to frequent outdoor activities
Ingredients: 6g Yinchen, 3g mint, 6g sweet flag grass
Preparation: Put Yinchen into a tea bag. Rinse all ingredients and place into thermos, rinse with hot water once. Then add in hot water again and steep for 10-15 minutes. You can re-brew until its flavor weakens. For best results, drink 2-3 times a week for 2 weeks as one treatment course.
Herbal tea: Healthy lungs - Suitable for heat related body types (ok for those with excessive fire)
Ingredients: Radix pseudostellariae, corn silk, chrysanthemum, dried pear
Effects: Clears heat, nourishes the lungs and dispels dampness
Price: $79/5 packs
Herbal tea: Healthy lungs - Suitable for cold related body types (ok for those with asthenic spleen and stomach)
Ingredients: Astragalus root, cinnamon twig, dried citrus peel
Effects: Nourishes qi, warms the lungs and dispels dampness
Price: $79/5 packs
*Note: Not recommended for those recovering from flu. Pregnant women should consult a Chinese medicine practitioner before consuming.
🛒Inbox our Facebook page or WhatsApp us to place order:
Facebook:
http://bit.ly/CCC-FB
WhatsApp: +852-9347 4374
https://api.whatsapp.com/send?phone=85293474374
#男 #女 #我疲憊 #我狀態OK #氣虛
同時也有5部Youtube影片,追蹤數超過304萬的網紅MosoGourmet 妄想グルメ,也在其Youtube影片中提到,ダイソーで500円商品のベーキングガンを買いました。100均で500円の買い物をするのはなぜかすごく勇気がいります。前々から欲しかったベーキングガン。クッキーガンとかクッキープレスとか呼ばれてるもので、使いこなせるか心配でした(めっちゃ練習した)。クッキー生地の配合が難しかったけど、生地さえできてし...
「the bloom method」的推薦目錄:
the bloom method 在 咖啡空少 world coffee shops Facebook 八卦
| 2018 台灣愛樂壓大賽亞軍林靖瑄沖煮參數 2018 Taiwan Aeropress Championship second place Ambrosia Lin Brewing Recipe |
.
.
倒沖法
磨豆機: Tiamo 700s 粉水比: 1:7.6 25克粉 190克水
水溫:90度 , 刻度: #4.5, 濾紙:一張
總沖煮時間: 2分30秒
.
注水時開始計時。首先注到90克悶蒸30秒,再注水到你的總水量(190克),接下來攪拌三到四下,然後就可以裝蓋。到1:55時轉過來、晃一下,2:00時開始慢壓到2:30。成品重大概在156克,再對水至210克。如果味道不如預期,以每5克對水去做調整。
.
Inverted Method
Grinder : Tiamo 700s , water & coffee ratio 1:7.6 , 25g coffee , 190ml water , water temperature 90C , grind size #4.5 on Tiamo 700s grinder , one filter paper , total brewing time 2mins and 30 seconds
.
Start timing when pouring water , pour until 90ml and bloom for 30seconds , and then keep pouring until 190ml. stir three to four times and put lid on
.
turn the aeropress when time reaches 1 min 55 seconds , give a bit shake , start pressing when 2 mins , slowly pressing until 2 mins and 30 seconds . total beverage weight is around 156ml , then add water ( bypass ) to 210ml , add 5ml every time if the final flavor needs to be adjust
the bloom method 在 咖啡空少 world coffee shops Facebook 八卦
| 2018 台灣愛樂壓大賽前三強沖煮參數中英版 |
2018 Taiwan Aeropress Championship Top3 Brewing Recipe
謝謝冠亞季軍無私的分享!其中冠軍宋明洋有特別補充一點,他説豆子品質沒有問題,只是他會在熟豆中在挑出他想使用的豆子,例如1包賽豆80g,挑出他能使用的豆子約末就是30-40g,我好奇問他挑豆的標準,他説通常是挑較深色,並且形狀較圓,表面有些皺摺感,一邊挑豆他會搭配著直接吃豆子去嚐味道,而上述的部分是他覺得吃起來風味是很豐富的。
冠軍 宋明洋 In-Lane內向咖啡
Champion Clayton Sung Brewing Recipe
倒沖法
磨豆機:Kalita Nice Cut
粉水比:1:6 30克粉 180ml水 ( 波爾水 )
水溫:87度
刻度:#4.5
濾材:愛樂壓原廠濾紙
注水後開始計時
一次性注入180ml的熱水
攪拌15下
浸泡至1分鐘時
翻轉輕晃後開始加壓
2:00內壓完
依個人濃淡喜好添加80-100ml的水
完成
Inverted Method
Grinder:Kalita Nice Cut
Coffee Water Ratio:1:6 30g coffee 180ml water ( 波爾水 )
Water Temperature:87C
Grind Size:#4.5
Filter Paper:Aeropress original filter paper
Start timing when pouring , pour 180ml of water at once , and then stir 15 times , immerse until 1 min , turn and gently shake then start pressing , finish pressing in 2 mins, add 80ml to 100ml of water ( by pass ) as desired.
---------------
亞軍 林靖瑄
Second place Ambrosia Lin Brewing Recipe
倒沖法
磨豆機: Tiamo 700s 粉水比: 1:7.6 25克粉 190克水
水溫:90度 , 刻度: #4.5, 濾紙:一張
總沖煮時間: 2分30秒
注水時開始計時。首先注到90克悶蒸30秒,再注水到你的總水量(190克),接下來攪拌三到四下,然後就可以裝蓋。到1:55時轉過來、晃一下,2:00時開始慢壓到2:30。成品重大概在156克,再對水至210克。如果味道不如預期,以每5克對水去做調整。
Inverted Method
Grinder : Tiamo 700s , water & coffee ratio 1:7.6 , 25g coffee , 190ml water , water temperature 90C , grind size #4.5 on Tiamo 700s grinder , one filter paper , total brewing time 2mins and 30 seconds
Start timing when pouring water , pour until 90ml and bloom for 30seconds , and then keep pouring until 190ml. stir three to four times and put lid on
turn the aeropress when time reaches 1 min 55 seconds , give a bit shake , start pressing when 2 mins , slowly pressing until 2 mins and 30 seconds . total beverage weight is around 156ml , then add water ( bypass ) to 210ml , add 5ml every time if the final flavor needs to be adjust
--------------
季軍 石郁涵
Third Place Phoenix Shih Brewing Recipe
倒置法
咖啡粉 35g
Ditting 8.5
水溫 84度 自備水 ( 市面上的 Ph9.0 瓶裝水 )
愛樂壓原廠濾紙
沖煮手法
0-15 秒 注入150g的水
15-35秒 持續穩定攪拌
35秒 浸濕濾紙並裝上愛樂壓
1:05秒 壓出
1:35秒 結束按壓
再注入160g的熱水
Inverted Method
Coffee 35g
Grinder Ditting , Grind Size #8.5
Water Temperature 84C , Water is from bottle water ( brand PH9.0 )
original aeropress filter paper
0-15 seconds pouring 150ml water
15-35 seconds keep stirring
wet the filter paper and put the lid on
1 min and 5 seconds start pressing
1 min and 35 second finish pressing
pour 160ml into coffee to finish brewing
the bloom method 在 MosoGourmet 妄想グルメ Youtube 的評價
ダイソーで500円商品のベーキングガンを買いました。100均で500円の買い物をするのはなぜかすごく勇気がいります。前々から欲しかったベーキングガン。クッキーガンとかクッキープレスとか呼ばれてるもので、使いこなせるか心配でした(めっちゃ練習した)。クッキー生地の配合が難しかったけど、生地さえできてしまえば、売り物みたいなクッキーが焼けます。憧れの高価なサルタン口金がなくてもロミアスクッキーが焼けました。なんだかうれしい。
*レシピ*(直径5センチ 55個くらい)
フィリングを作ります(少量で作りましたが、だいぶ余ります。冷凍保存できます)
1.小鍋にハチミツ 15g、砂糖 15g、無塩バター 15gを入れ火にかける。
2.全体が沸騰したら、一呼吸置いて火から下ろす。
3.アーモンドスライス 20gを入れ混ぜる。
4.オーブンシートにのせ細く巻き(直径1.3センチが理想)冷蔵庫で冷やす。
クッキー生地を作ります
5.室温にした無塩バター 125gを混ぜる。
6.粉砂糖 50gを入れ混ぜる。
7.卵白 20gを入れ混ぜる。
8.7を2等分(各97gくらい)に分ける。
バニラ生地作ります
9.8の1つにバニラオイルを数滴入れ混ぜる。
10.薄力粉 75g、アーモンドパウダー 20gをフルイ入れ混ぜる。
ココア生地作ります
11.8のもう1つに薄力粉 90g、ココアパウダー・ブラックココアパウダー 各小さじ1をフルイ入れ混ぜる。
12.10と11をベーキングガンに入れ絞り出す。生地は柔らかすぎても硬すぎてもダメです。絞り出しに適していたのは、シルパットみたいなオーブンシート、もしくは100均のシリコンシートでした。天板に直に絞り出すのにも適していましたが、汚れるので避けたいと思いました。
13.ロミアスクッキー:4のフィリングを切り、厚さ3ミリほどに整え12に入れる。焼成時に溢れるのが怖くて、今回少な過ぎました。
14.170度に予熱したオーブンで13分焼く。
15.ロミアスクッキー:冷めてからオーブンシートから剥がす。
チョコクッキー:焼き上がったら3分ほど待ち、丸いチョコレートを置く。熱すぎるとブルームが出やすくなるので一呼吸置いてからチョコレートを入れる。ホワイトチョコレートは1.3センチ、普通のチョコレートは1.5センチのものを使いました。完全に冷めてから、溶かしたチョコレートを流し入れてもOKです。今回手抜きで直接、置いています。冷蔵庫で冷やし、チョコレートを固める。
16.でけた。
100均グッズのプラコップとオーブンシートでラッピングもしたよ。シリカゲルも100均で買いました。100円ショップ凄いな。オーブンペーパーは木工用ボンドでは剥がれやすかったです。多用途用の接着剤を使いました。クッキーにつかないように気をつけて作業してください。
#ダイソー #ベーキングガン #クッキーガン #サルタン口金
We bought a ¥500 baking gun at Daiso. Buying a ¥500 item from a ¥100 store took some courage, but we've always wanted a baking gun (also known as a cookie gun or cookie press). We were worried about being able to use it (we practiced a lot). Mixing the dough was hard but once it's done you can bake cookies that are just like store-bought cookies! We are happy that even if we don't have the fancy, expensive sultane tip... We can still bake romias cookies!
*Recipe* (About 55 cookies, 5cm in diameter.)
Filling (We made a small amount, but there was some excess. It can be stored in the fridge.)
1. Put 15g honey, 15g sugar, and 15g unsalted butter in a small saucepan.
2. When it starts boiling, leave it for a moment, then take it off the heat.
3. Mix in 20g sliced almonds.
4. Place the mixture on a parchment paper and thinly roll it (The ideal thickness is 1.3cm,) then refrigerate it.
Cookie dough.
5. Mix 125g room-temperature unsalted butter.
6. Mix in 50g powdered sugar.
7. Mix in 20g egg whites.
8. Divide the mixture from step 7 in half (About 97g each.)
Vanilla dough.
9. Add a few drops of vanilla oil to one of the mixtures from step 8.
10. Sift 75g low-viscosity flour and 20g almond powder, and mix.
Cocoa dough.
11. Sift 90g low-viscosity flour, 1 teaspoon of cocoa powder, and 1 teaspoon of black cocoa powder, and mix.
12. Put the mixture from step 10 and 11 in the baking gun and squeeze them out. The dough should not be too loose or too firm. You can squeeze them out on a baking mat like Silpat, or on a ¥100-store silicon sheet. You can also squeeze them directly onto the baking sheet, but we avoided this method because it’s messy.
13. Romias cookies: cut the filling from step 4 into about 3mm-thick rings, and put it on top of the cookies from step 12. We were afraid of the filling overflowing, so we put in less this time.
14. Bake for 13 minutes in an oven preheated to 170 degrees.
15. Romias cookies: remove them from the baking mat after they cool down.
Chocolate cookies: leave them for about three minutes after they are finished baking, and add round chocolate pieces on top. If the cookies are too hot, it can cause the chocolate to bloom, so make sure to leave it for a moment before adding the chocolate. I used a 1.3cm white chocolate and a 1.5cm normal chocolate. You can also wait for the cookies to completely cool down, then add melted chocolate to them. I slacked off this time and added them directly. Refrigerate them to harden the chocolate.
16. It's done!
We packed them in plastic cups we bought from the ¥100 store. We also bought the silica gel from the ¥100 store. ¥100 stores are amazing, aren't they? The parchment paper was easy to peel when I used wood bond. We used multi-purpose glue. Please take care not to get the glue on the cookies!
#Daiso #CookingPress #CookingGun #cookies #romias
the bloom method 在 Doctor KONAN / 木南 Youtube 的評價
挿し芽でペチュニアを増やします。5月から7月がベストシーズン。挿し木も同じ方法でできるよ。マーガレット、ラベンダーなども増やしやすいよ。
SEEDLING RAISING METHOD VIA TREE CUTTING OR HERBACEOUS CUTTING
◆Doctor KONAN / 木南 チャンネル登録お願いします。
http://www.youtube.com/user/Doc?sub_confirmation=1
◆Doctor KONAN / 木南 Twitter
https://twitter.com/Doctor_KONAN
◆Doctor KONAN ブログ
http://doctorkonan.blogspot.jp/
◆Doctor KONAN / 木南 Facebook
https://www.facebook.com/pages/Doctor-KONAN-%E6%9C%A8%E5%8D%97/1581665722113695?ref=aymt_homepage_panel
自己紹介
こんにちは。ガジェット系のレビューを中心に、パソコン、スマートフォン関係の動画を上げています。
できるかぎり、毎日動画を作っていく予定です。
ヒーローショーやエンタメ系の動画もアップします。
楽しいことは、みんなでシェアしたいと思います。
撮影機材
カメラ:CANON Ivis M52
マイク:SONY ECM PCV-80U
The Suntory Collection's Surfinia® Petunias are an extremely easy-to-grow plant that will give your garden or patio consistent and impressive color all season long! Begin first by using a high quality potting mix that will provide good aeration, drainage and moisture retention. Fill your container with soil and arrange the plants that allow them room for growth, making sure to disturb the roots before placing them. Water immediately after planting and once established, plan to water a few times per week, depending on the temperature. Place in a variety of locations throughout your landscape, making sure they receive full sun. After just one month, notice the change! Surfinia® Petunias will bloom from spring through fall and give your hanging basket or other planting container consistent color and shape. Easy-to-grow and maintain, you can't go wrong with Surfinia®! Presented by Elizabeth Elan from the Suntory Collection and Dirk Younger from the Armstrong Garden Center.
the bloom method 在 papadesuyo777 Youtube 的評價
The cooking method when tempura batter bloom like flower in hot oil is called Hanaage (花揚げ), hana means flower and age means deep frying.
You can get a notification about my new video if you click on the bell right next to the subscribe button.
Please Subscibe soon!
https://www.youtube.com/user/papadesuyo777
Japanese recipe:https://cookpad.com/recipe/3530510
The report in my blog:
http://ameblo.jp/cooking-s-papa/entry-12095967084.html
●Shrimp Hanaage
some shrimp
1/2 of beaten egg
40ml of cold water
10g of poteto starch
20g of flour
some Agedama
●Agedama
25g of flour
50ml of cold water
●Liquid for thawing
500ml of water
2 tbsp of baking soda for cooking
★Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/
BGM:☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
Composition/performance :igrek-U
http://www.youtube.com/user/igrek2U?feature
I would appreciate it if you could add subtitles for my video!
http://www.youtube.com/timedtext_video?v=JFmLYy6od88&ref=share
Thank you for your support!
海老の花揚げの作り方の動画です。
誰でも簡単に作ることができる裏ワザです!
登録ボタン横のベルマークをクリックすると、新しいビデオの通知が届きます
チャンネル登録はこちらから
https://www.youtube.com/user/papadesuyo777
レシピ:https://cookpad.com/recipe/3530510
動画の裏話やデータ:http://ameblo.jp/cooking-s-papa/entry-12095967084.html
★Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/
BGM:☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
Composition/performance :igrek-U
http://www.youtube.com/user/igrek2U?feature