關於 make a knot ，我們在網路上蒐集到這些相關的討論、資訊與評價

美國CDC立體口罩，超簡單3步驟教學！

Knot and tuck! 😷

There's a simple way to make your disposable mask fit better which can make it more effective in protecting you against COVID-19.

•a simple way 一個簡易的方式
•make it fit better 使它更加貼合
•make it more effective 讓它更有效
•protect you against sth 保護你免於某事
•disposable mask 一次性口罩

有種簡易的方式可以讓你的一次性口罩更加貼合，從而更有效地保護你免於感染新冠病毒。

CDC示範影片: https://youtu.be/GzTAZDsNBe0

★★★★★★★★★

First, fold the mask from edge to edge. Then make a knot in each ear loop. Push the knot as close to the edge of the mask as possible.

•from edge to edge 從邊到邊
•make a knot (n.) 打個結
•ear loop 耳繩 ; 耳套圈

首先，將口罩長邊向內對折，然後在每個耳繩子上各打一個結，繩結盡可能打在靠近口罩的兩側邊緣。

★★★★★★★★★

Next, fold and tuck the extra material under the edges of the mask. Hold the mask up to your face and gently push the nose wire against your nose so it fits snugly. Place the ear loops around your ears as you normally would to secure the mask.

•tuck 把...藏入；把...塞進、塞入
•fit snugly 緊密貼合
•secure the mask 固定口罩

接下來，將兩側多餘的材料折疊並塞入口罩內側。將口罩貼近你的臉，輕輕地將鼻壓條壓到你的鼻子上，使其緊密貼合皮膚。像平時一樣將耳繩套在耳周以固定口罩。

★★★★★★★★★

Be sure to remove any gaps in the mask around your nose and cheeks for the best protection. And this is what we call knot and tuck.

•remove any gaps 排除任何間隙
•for the best protection 以獲得/達到最佳保護
•knot and tuck 打結與塞入
•knot (n.) （繩等的）結 ; (v.) 打個結

務必確保鼻子和臉頰周圍與口罩沒有任何縫隙，以達到最佳保護。這就是我們所說的打結和塞入。

★★★★★★★★★

資訊來源: 美國CDC

【Lesson #1 - On picking co-founders】

Co-founder disputes are often the crux of any startup failure. You’ll likely be constantly relying on each other for tactical and emotional support for the better half of 10 years. That’s why picking the right one is paramount in building a successful startup. To help share some insights on this topic, I spoke with Alan Chan, the Co-founder and CEO of Omnichat (AW#16), an HK-based company that provides a chatbot plugin for e-commerce sites to automate marketing and improve customer conversions. Looking back on his excruciating decision to replace a co-founder previously, Alan shares his thoughts on what you should look for when seeking out a co-founder and how to properly vet for commitment and establish trust from the get-go.

—-

I started my company in early 2017 and released the MVP shortly thereafter. I handled all the BD efforts in the beginning, cold calling hundreds of what we in Hong Kong call “upstairs” stores (boutique retail shops located in high rise buildings) to test out my product, until I eventually got 200 users onboard. Despite the fact that the initial version was filled with bugs, 20% of the users still came back every month to use our product. So, I thought it was the right time to find a co-founder to accelerate our BD efforts and overall handle the business side of things while I hunkered down on the product.

I chose my best friend of 20 years as my first co-founder. But it ultimately didn’t work out. It was probably around the time of when we joined AppWorks Accelerator #16 in March 2018 where we kept butting heads and it became evident that our expectations for the business and overall commitment were misaligned. Ending our working relationship was one of the most difficult decisions that I’ve had to make in my life. In retrospect, I missed some things. I was the one who convinced him to quit his job, but I also failed to adequately evaluate whether or not he’d be suitable for the startup lifestyle and the commitment that he was willing to make. It’s not normal work that we do; we don’t have set hours or a salary, and we need to grow very fast and constantly go knocking on people’s doors for money or business while failing a thousand times in the process.

Being a founder can be incredibly frustrating and disheartening for anyone without a strong resolve. I was of course quite naive back then. I had already generated some traction and painted a very rosy picture. I thought it would be easy to scale up once we got some investor money—little did I know haha. But at the end of the day, even beyond complementary skill sets, the most important thing between co-founders is trust. It’s better to have some sort of working relationship before, as only then will you see how they behave under stress and react to criticism and setbacks. If you don’t have a prior working relationship, then go through some sort of trial period or co-work on a few projects to properly understand each other’s working and communication styles. Just like in dating, you’ll need to go on a few dates to properly align on a few fundamental things such as shared values, interests, and commitment before tying the knot.

Applications for AW#22 are now open to founders targeting SEA, AI/IoT, or Blockchain/Defi -> https://bit.ly/2Jy1br8

有沒有一種頭髮很亂的感覺？

我目前只回覆到30/10下午一點前的諮詢預約表，而我十一月至明年一月的時間都已排滿了。

30/10下午一點到晚上十一點的諮詢預約表們，請耐心等待。❤️

若前面的客人：
• 時間上配合不到
• 要求改期 （我沒有日子可以給您了）
• 要求帶他人出席諮詢 （我只見當事人）
• 沒能在24小時內發捐款截圖給我
• 沒能在24小時內付款（海外客人）

我會乾脆的把他們的日子排給你們。

哦，還有那些回覆時，禮貌很差，不會叫人，給了日子卻不講謝謝，寫電郵很隨便的人，我都會取消他們的預約，排給你們，好不好？讓大家都有機會！😁

要改命補運，不是找到多厲害的師父就能解決問題。解鈴還需系鈴人，簡單禮貌做得到，是小善的開始。

我對客人禮貌的要求標準，可參考我的舊文：https://www.facebook.com/733924613/posts/10158046630884614/?d=n

如果您是在30/10下午一點前填表的，卻沒收到我的回覆，原因是：
- 您資料填寫不完整
- 您聯絡過我的師父，也曾得到他的指點

因為尚有近百封諮詢表等待我的排期，請恕我嚴謹審核，也無法一一迎合各種要求，畢竟我不是一個隨便的人。🧐😅（因為一隨便起來就不是人～～笑話啦笑話！）

感謝大家對我的信任！🙏

———————————————————

Doesn’t my hair look messy? 😄

As of this time, I only managed to reply to booking forms submitted on 30/10 before 1pm, and my schedule from Nov to Jan is already full.

Booking forms submitted between 1pm to 11pm on 30/10, please wait for my reply with loving patience. ❤️

If the clients in front:
• Cannot make it at my allocated time
• Request for change in date
(I have no more slots)
• Want to bring 3rd party along
(I only meet the client alone)
• Fail to send me donation receipt within 24 hours
• Fail to make payment within 24 hours
(overseas clients)

I will allocate their slots to you in a jiffy.

Oh, and for those replies with lacklustre manners:
• do not even bother to address me (just “hi”)
• do not say thank you when they receive a slot
• very sloppy in their email etiquette

I will cancel their slots and give them all to you, so that everybody has a chance, okay? 😁

When it comes to changing your destiny and enhancing your luck, it is never just about finding the most powerful Master to help you. The person who ties that knot in his own destiny has to be the one to unr it. When you bother with basic manners, that is the beginning of simple kindness.

My expectation of my clients’ mannerisms is written in an old post here: https://www.facebook.com/733924613/posts/10158046630884614/?d=n

If you submitted the booking form before 30/10 1pm, but did not receive my reply, reasons are:
- your information submitted was incomplete
- you contacted my Shifu previously and had received his advice.

As there are almost a hundred more forms waiting for my dates, please pardon my strictness in accepting clients and inability to accede to your requests of all kinds. 🧐😅

Thank you for your trust in me. 🙏

UHA味覚糖「なが〜い さけるグミ 巨峰」をまるまる一本使って、レアチーズケーキをつくりました。
ゼリーに閉じ込めた3つの飾りは水引梅結びにした、さけるグミです。梅結びは、縁起が良いとされ、水引きなどでよく見かける結び方です。梅結びを大量に使って、夏に作っていた娘の工芸作品が かわいかったのに影響され、ケーキにしてみました。
さけるグミのお陰で、思いっきり巨峰味のレアチーズケーキができました。
この手の面白くておいしいお菓子、ほんとにすばらしいな。

*レシピ*（直径 14.5 cmの丸型 1個分）
１．なが〜い さけるグミを4つに割き、梅結びを作る。

ボトムを作ります
２．ビスケット 70gを細かく砕く。
３．溶かした無塩バター 30g（若干崩れやすかったので、35gにしてみてください）を入れ混ぜる。
４．型に敷き込み冷蔵庫で冷やしておく。

レアチーズケーキを作ります
５．水 35gに粉ゼラチン 10gを振り入れておく。
６．室温に戻したクリームチーズ 100gをなめらかになるまで混ぜる。
７．砂糖 60gを入れ混ぜる。
８．無糖ヨーグルト 200gを入れ混ぜる。
９．（5）を600wの電子レンジで20秒ほど加熱し、ゼラチンを溶かす。
１０．（8）を混ぜながら（9）を入れる。
１１．半量（200g程度）を取り分ける。
１２．（1）の梅結びを3つ残し、残りのさけるグミ（22g）を耐熱容器に入れ、水を10g加える。
１３．600wの電子レンジで20秒ほど加熱し、さけるグミを溶かす。
１４．（11）の半量の片方に（13）を入れ混ぜる。薄紫になるように着色しました。
１５．（4）に流し入れ、1時間弱冷蔵庫で冷やし、表面を固める。
１６．（15）に（11）の残りの半量を流し入れ、冷蔵庫で冷やし、表面がうっすら固まりかけたら（1）の梅結びを3つのせ、表面を固める。

上部のゼリーを作ります
１７．80℃程度のお湯 150gに粉ゼラチン 6gを入れ溶かす。
１８．砂糖 30gを入れ溶かす。
１９．レモン汁 5gを入れ混ぜる。

２０．冷ました（19）を（16）に流し入れる。
２１．冷蔵庫で冷やし、しっかり固める。
２２．でけた。
むちゃくちゃ巨峰味。そして、さけるグミがフォークで切れるかたさになってて、むちゃくちゃ感謝したわ。

#レアチーズケーキ #水引 #さけるグミ

I made a no-bake cheese cake using a whole UHA Mikakuto "Nagaai sakeru Gummy Kyoho".
The three decorations trapped in the jelly are gummies tied in mizuhiki plum knots.
Plum knots are said to be auspicious and are often seen in mizuhiki. I was inspired by my daughter's cute craftwork that she made during her summer vacation using a lot of plum knots, so I decided to make it into a cake. Thanks to the gummy candies, I made a no-bake cheese cake with a Kyoho flavor. This kind of interesting and tasty snack is really wonderful.

*Recipe* (for 1 round mold 14.5 cm in diameter)
1.Divide the gummy candy into four pieces and make a plum knot.

Make the bottom.
2.Crush 70g of biscuits into small pieces.
3.Mix in 30g of melted unsalted butter (it was a little crumbly, so try 35 grams).
4.Place in a mold and chill in the refrigerator.

Make the rare cheesecake.
5.Sprinkle 10g of powdered gelatin into 35g of water.
6.Mix 100g of cream cheese at room temperature until smooth.
7.Mix in 60g of sugar.
8.Mix in 200g of unsweetened yogurt.
9.Heat (5) in a microwave oven at 600 watts for about 20 seconds to dissolve the gelatin.
10.Add (9) while mixing (8).
11.Set aside half the amount (about 200g).
12.Leave 3 plum knots from (1), put the remaining gummy candies (22g) in a heat-resistant container, and add 10g of water.
13.Heat in a microwave oven at 600W for 20 seconds to melt the gummy.
14.Add (13) to one half of (11) and mix. I colored it so that it would be light purple.
15.Pour into (4), cool in the refrigerator for less than 1 hour, and harden the surface.
16.Pour the other half of (11) into (15), cool in the refrigerator, and when the surface is about to harden, put three plum knots from (1) and harden the surface.

Make the top jelly.
17.Add 6g of powdered gelatin to 150g of hot water at about 80 ° C and dissolve.
18.Dissolve 30g of sugar in it.
19.Mix in 5g of lemon juice.

20.Pour cold (19) into (16)
21.Refrigerate and harden.
22.It's done.
Super Kyoho taste. And I was so grateful that the gummy candies could be cut with a fork.

#cheesecake #longlongman #gummy #mizuhiki

You must ditch your instant noodles for this super easy Soy Sauce Chicken Noodles. This recipe is suitable for those of you who are working from home. It's so easy that I believe everyone can make this at home. Some of you ask how did we calculate 15 mins of cooking time as mentioned in our video title. First of all, we need to get our cooking time definition right. Cooking time to is means the time when heat is turned on and applied to the ingredients. All other time is not counted. In this video, Roland cooked the chicken for 8 mins then he turned off the heat. Then he brought the sauce to boil to thicken the sauce. At most this will only take 2 mins. Then he brought a pot of water to boil to blanch vegetables and noodles. Vegetables literally take seconds to cook and noodles take about 2 mins max to cook because we used fresh noodles. Assuming we assign about 1.5 mins to let the water boil then that brings us nicely to about 15 mins of cooking time altogether.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

Stalk us!
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Thanks for watching!
See you soon.
------------------

Soy Sauce Chicken Noodles 豉油鸡面
Ingredients:
Serves 4 pax
-------
Marinated chicken
-------
2 pieces of boneless chicken leg (about 480g in total)
2 tablespoons light soy sauce
2 tablespoons premium dark soy sauce

Sauce
--------
800ml (27.05 fl oz) water
2 tablespoons light soy sauce
1 tablespoon oyster sauce
60ml (2.03 fl oz) premium dark soy sauce
4 cloves of garlic (lightly smashed)
0.5 piece star anise
0.5 piece cinnamon bark
1 stalk of spring onion (tied into a knot)
1 thumb-sized young ginger (lightly smashed)
20g (0.71 oz) rock sugar
Some cornstarch solution

Other ingredients
------------
Some leafy vegetables
Wonton noodles (about 70g or 2.47 oz for 1 pax)

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce https://amzn.to/3dBZuBY
Dark soy sauce https://amzn.to/3q9bXoW
Oyster sauce https://amzn.to/2VyjE9p
Star anise https://amzn.to/3vFSn4C
Cinnamon bark https://amzn.to/3wDPItE
Rock sugar https://amzn.to/3vzayc3
Cornstarch https://amzn.to/35jkDzv

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Greenpan sauce pan https://amzn.to/2SAGvne
Cast iron wok https://amzn.to/2TIOYVi

-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
-----------------------------------
If you like this recipe, you might like these too:

Super Easy Restaurant Style Chinese Braised Noodles • Chicken Lo Mein 伊府面 Ee-Fu (Yee Fu) Mee Recipe
https://youtu.be/NR9O78XYKN4

Hong Kong Style Stir Fry Ramen Noodles w/ Chicken Chop 干炒鸡扒公仔面 Chinese Maggi Goreng Recipe
https://youtu.be/BAt4LlMzryY

Chinese Noodles w/ Scallion Sauce 葱油拌面
https://youtu.be/7ZAC099Xw3o
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

かわいいひとくちピザのご紹介です！
発酵なしで時間はかかりません♪
くるっと結ぶだけなので、お子さんと一緒に楽しく作れちゃいます♡
ガーリック味のひとくちサイズなので、お酒にもぴったりなレシピです♪
とっても簡単で美味しいので、ぜひ作ってみてくださいね！

ひとくちガーリックピザ
12個分

材料：
■生地
A強力粉　250g
A薄力粉　50g
A粗挽き黒コショウ　小さじ1/2
Aベーキングパウダー　 5g
A塩　5g
Aオリーブオイル　大さじ2
水　140〜150ml
オリーブオイル（塗り用）　小さじ1

■ガーリックバター
Bバター　30g
Bにんにく（みじん切り）　2片
B塩　小さじ1/2
B粗挽き黒コショウ　少々
Bオリーブオイル　小さじ1
ドライパセリ　適量

作り方：
1.生地を作る。ボウルにAを入れて、全体を混ぜ合わせる。

2.水を加え入れ、ひとまとまりになるまでこねて、丸めたらボウルに入れてふんわりとラップをし、生地を30分置く。

3.オーブンを220度に予熱しておく。

4.ボウルから生地を出し、たて10cm、よこ30cm程に伸ばし、2.5cmくらいの幅に12等分になるように切る。

5.切った生地はひとつずつ、伸ばしながら数回ねじり、結び目を作ってクッキングシートをしいた天板の上にのせる。

6.(5)の生地にオリーブオイル（塗り用）を塗り、オーブンで15分程焼き、一度取り出す。

7.ガーリックバターを作る。小鍋にBを入れ、火にかけてバターが溶け切ったらドライパセリを加える。

8.一度取り出した(6)の生地に手早くガーリックバターを塗り、再び200℃のオーブンで10〜15分ほどほんのり色づくまで焼いたら、完成！


Garlic Bread Knots
Servings:12

INGREDIENTS
A 250g Bread flour
A 50g Flour
A 1/2 teaspoon Pepper
A 5g Baking powder
A 5g Salt
A 2 Tablespoons Olive oil
150ml Water
1 teaspoon Olive oil (for coating)

■Garlic butter
B 30g Butter
B 2 pieces Garlic (chopped)
B 1/2 teaspoon Salt
B Pepper
B 1 Teaspoon Olive oil
Dry parsley

PREPARATION
1. Make the dough. Put A ingredients in a bowl and mix.

2. Add water, knead until it becomes uniform, roll it into a ball and cover with plastic wrap, rest for 30 minutes.

3. Preheat the oven to 220 degrees.

4. Take the dough out of the bowl, stretch it to a length of 10 cm and a width of 30 cm, cut it into 12 equal parts with a width of about 2.5 cm.

5. Stretch the dough enough to tie a knot and place it on a baking sheet lined with the parchment paper.

6. Coat the knots with olive oil, bake in the oven for about 15 minutes, and take out to the oven.

7. Make garlic butter. Put B in a small pan and heat until butter is fully melted, add dry parsley and remove from heat.

8. Quickly apply garlic butter to the knots (6) , and bake it again at 200 ° C for 10 to 15 minutes until slightly colored, and you're done!

9. Enjoy!

#TastyJapan

#レシピ

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