關於 top set back off set ，我們在網路上蒐集到這些相關的討論、資訊與評價

【Origin Stories - Beth Lopez, Founder of Docosan AW#21】
Becoming a doctor was all I wanted to do growing up. It was the focal point of my identity for the majority of my upbringing. That all changed when I graduated from university and went to the peace corps.

I was sent to Cambodia, and ultimately fell in love with the place. It was so peaceful. The people were incredibly kind, but many of them lacked access to very basic necessities like healthcare--something I witnessed firsthand while living and working in a health center of this small, rural community.

It was supposed to be open 24/7 and serve as the main medical services hub for all the surrounding villages. In reality, it was only open for 2 hours a day. There were doctors on site, but many of them were just using the center as a way to get referrals to their private clinics. There wasn’t even running water, so many of the kids had gastrointestinal diseases.

The root cause of all this? Poor public health policy. Experiencing that firsthand made me realize that there was something I cared more about than becoming a doctor. After going back to school to get a masters in public health and working in a SG-based healthcare startup for a few years, I decided to set off on my own and start Docosan.

I took a huge risk and poured all of my savings into the company, accompanied by many sleepless nights in the early days. Things were tight. We even worked out of a closet-sized office space on top of a dog cafe at one point. We’ve since raised a round of fundraising and built up promising early traction, with many positive testimonials from patients and doctors.

We still face hurdles every single day but the opportunity is huge. We are changing the way people access healthcare for the better. I can say with 100% conviction that there's nothing I'd rather be doing.

***
Docosan (AW#21) is a digital platform that allows patients in Vietnam to seamlessly find, compare, and book healthcare practitioners. They’re currently working with 550 doctors, with over 75,000 patients having now used their platform to discover and book appointments. For other startups targeting AI/Blockchain/NFT/SEA, applications for AW#23 are now open: https://bit.ly/3fE0cC6

【我親愛的Zoom視訊客人們】
To My Dear Zoom Clients

我忍了真的⋯⋯真的⋯⋯很久，今天過後實在忍無可忍，一定要叮嚀所有過去和未來的客人們。

我年紀很大了，受不了太大的刺激。

拜託，你們可以Zoom好來嗎？😓😑

一、Zoom視訊的視角 = 拍護照照的視角

護照自2020年起就已成為古董，但大家這一生應該有拍過證件照吧！

對了，就是要頭髮整齊，讓我看到你的雙耳、雙眼、鼻子、嘴巴、頸項和肩膀，到胸部。

我批八字時，需要看整個面相。不要讓你一半的臉掉出鏡頭外，這樣很像鍾無艷，也不要嘴巴不見掉，這樣我很像在跟一條羅漢魚視訊。

我看面相包括看你的嘴巴、牙齒和說話時的嘴形。是的，看相就是需要那麼仔細。

如果你的螢幕太低，那就找書本或舊報紙，把螢幕墊高一點。別讓我整一個小時半只看到你的雙下巴，會把你的面相比例給看錯。

不要一直告訴我不好意思，方法是人想出來的。

•

二、光線

太暗，我看你如見鬼。
太亮，我會看不清你的膚色。
拉開窗簾，不要背向陽光。
有必要的話，就直接開燈！

•

三、勿放什麼椰樹沙灘/金門大橋的虛擬背景圖

什麼虛擬背景圖都不要放啦～

我的家美最重要，我不在乎你的家美不美，我只是來看命的。

如果你的Wi-Fi不是很強，電腦功能不是很厲害，這類的虛擬背景圖會讓你的視訊畫面卡卡的。

有時你轉個身，整個右邊不見了，或部份的頭髮少了，讓我覺得我好像在看恐怖片，嚇人啊～

•

四、環境和聲音

有些海外客人其實非常用心。為了與我視訊，特別去買有麥克風的耳機🎧，讓我能更清楚的聽到他們的聲音。😍

沒有使用耳機和麥克風的客人，往往他們的聲音會有種空氣般的回音，如果他們本身講話又小聲，我的耳機聲量開滿，我還是聽得滿辛苦的

也有香港和馬來西亞客人租過會議室、鐘點房間或單人工作室，就是為了不受家人的干擾，能安心的與我視訊。😍

最有趣的是，去年新加坡阻斷措施時，有位男客人跑到屋外的走廊坐在地上與我視訊。只是外頭風聲有點大，我好幾次都聽不清楚他的聲音。

曾有客人在咖啡廳與我視訊。咖啡廳裡的高談闊論聲和器皿的敲擊聲，頻頻從我的耳機闖進我的耳朵，哇～我的耳朵那時真的是活受罪，還要裝一副氣定神閒的樣子。

天啊，兩次過後，我寧願退錢，也不再見這樣的客人了。耳朵只有一對，我要保護好啊！

在這裡聲明：一般我們買手機時的那種有麥克風的耳機，就已能視訊。沒有戴耳機和麥克風的客人，我一概會拒絕諮詢，把費用原銀奉還。

五、孩子

曾試過諮詢的前20分鐘，一直被女客人的小孩打擾，進來哭著要媽媽主持公道。

如果你家中有六歲以下的兒童，會時不時來敲你的門，我建議你還是先別約我。你這樣會分心，無法聽好我交代的事，而我也得一直等你去安撫你的孩子，就無法在限定時間內看完你的八字，這樣對誰都不公平。

六、我只見客人一人

這個規矩，從我一出道就定下來，也清楚的寫在網站上，根本不用一而再的來試探水溫。

但這兩個星期，還是有客人硬闖關，事先安排自己的配偶/孩子坐在電腦的另一面，要他們聽我講他的八字。

我從不改我的規矩，也沒有八字或風水是我非看不可的。

讀書這麼高，連自己的命都不能自己負責，這已經不是能改到命的人了。

你一定要你的配偶陪你聽，那你需要的不是我來教你改命，是你的配偶來安你的心。

將來若還有這樣的事，我會直接中斷視訊，把錢退回去。

七、「我第一次用Zoom！」

可是從報名那天到今天的諮詢，你有兩個月的時間去摸索。

兩個月，怎麼還是錯誤百出？因為客人根本沒有事先準備和練習。

結果我就這樣等了20分鐘，還得等對方下載軟件。

Zoom不難使用，但如果是你沒有花時間去摸索，就不要撒謊，直接說，我就直接退現錢。

品德是改命的資糧，不要為了自己能脫身就隨便編一個漏洞百出的謊，還說自己是好人。這...不會臉皮太厚了嗎？

小事都不願做好，絕對不會成大器。

八、暈車

有些客人用Ipad或手機來視訊。

重點是，他一支手拿著手機，一支手拿筆寫筆記。他一邊寫，另一支手就一邊搖晃。他做在床上，移動一下，手機就彷彿大海嘯幾下🌊

我一天如果見三個這樣客人，我的視線就搖晃了5個小時。工作完畢後，頭也會痛得厲害，無法完成晚上製片的工作。

沒有自拍器三腳架，也應該有些書本或東西來頂著手機。

各位，多點善心，為我著想一下吧⋯⋯

__________________________

To My Dear Zoom Clients

I have been enduring it for a really really long time. That's it! I am gonna put a stop to this after today and send out this reminder to all my past and future clients.

I am getting on in years, and cannot stand too much stimulation.

Please.... can you guys do a proper Zoom?

Number 1: Going on screen in Zoom = Taking a photograph for your passport.

Since 2020, the passport has become something of an antique but I believe everyone has taken some kind of ID photos! Yes, the ones with your neatly combed trusses where I can see both your ears, nose, mouth, neck, shoulder all the way to your chest.

I would like to see your full face during the Bazi Consultation. Please don't allow half your face to fall off the screen and you end up looking like Zhong Wu Yan! Please also don't hide your mouth making me feel like I am talking to a Arrowana.

When I analyze your facial features, it includes your mouth, teeth and the shape of your mouth while you are talking. Yes, it is down to such level of details.

If your PC / Laptop monitor is too low, please find a book or old newspapers and stack it on top. Please don't let me only see your double chin for that 1.5 hours, as I would probably get the proportion of your face wrong.

Don't keep telling me you are apologetic. Think of a way out.

Number 2: The background lighting.

Too dark, you risk looking like a ghost.

Too bright, I cannot figure out your skin color.

Draw open the curtains, but don't face your back to the sunlight.

If necessary, just turn on the lights!

Number 3: Background images of coconut trees on sandy beaches or the Golden Gate Bridge.

There is no need to put on a virtual background. I only care about how my hone looks, I am not bothered by yours. I am only here to see your Bazi.

If your WIFI signal or your PC / Laptop performance is poor, using the virtual background can often make your Zoom video choppy. Sometimes when you turn your body, one side of your body or some part of your hair will disappear. It's really like one of those spooky movies scaring the wits out of me.

•

Number 4: Background environment and noise.

Some of my overseas clients really put in effort for our Zoom sessions. They bought a headset with a mic so that I can hear them properly and vice versa.

Those that did not use a earphone or a headset often sounded echo-ish, and if they spoke softly, I would have to turn on the volume on my side full throttle and still have a hard time trying to hear them.

There are some clients from Hong Kong and Malaysia who would rent meeting rooms, hotel rooms or private work spaces by the hour so as to reduce any disturbance from others and better focus on the Zoom session with me.

I recalled an interesting incident during the Circuit Breaker last year. A client from Singapore Zoom-ed with me along the corridor outside his house. Most of the time, I was hearing the howling of the winds rather than his voice.

Some clients sat themselves in coffee places for our session. These places are often filled with loud chatters and the clanging of cups and plates, and my ears suffered terribly. Yet, I have to continue to be seen as composed and attentive.

Goodness me, after 2 of such experiences, I decided that I rather refund these clients and never see them again. I have only 1 pair of ears and I want to protect them at all costs!

A normal earpiece that comes with the purchase of a handphone is good enough for Zoom video calls. For clients who do not have a earpiece/headset and a mic, I would end the consultation and refund the monies.

•

Number 5: Children

There was once where a session with a female client was repeatedly disrupted by her kids, running in crying for their mother to settle their quarrels. If you have children below 6 years of age, and likely to interrupt our session, I suggest you don't book a consultation with me.

You will be distracted, unable to focus on my advice and I have to wait for you to clear up the situation with your children, eating into the allowable time for me to complete the consultation. This is unfair to both you and me.

•

Number 6: I only meet one person, that is the Client.

I have set this requirement the day I stepped into this line of work, and it is clearly written in my booking form. There is no need to try your luck under any circumstances.

But in the space of 2 weeks, there were some clients who rode their luck and got their spouse / child to sit on the other side of the screen to listen in on our consultation.

I never change my stance, and there is no single client that I cannot afford to lose.

If you insist to have your spouse sit in, it is apparent that you do not need me to help transform your destiny. Rather you really need your spouse to put your heart at ease.

If such things happen the next time, I will end the session immediately and refund the fees.

•

Number 7: "My first time using Zoom"

But you have 2 full months to prepare before our actual consultation. You did not end up wasting time exploring the software and I wasted 20 mins waiting for you to download the software.

Zoom is an easy software to use but if you did not spend the time to familiarize yourself with it, please quit the lies and tell me directly. I will refund the consultation fees on the spot.

Our moral ethics serve as the foundation for our transformation. Stop weaving web of lies to get out of sticky situations, and still claim that you are a good person. Isn't this too thick-skinned?

•

Number 8: Giddy spells

Some clients use Ipad or their handphones for the Zoom session. Crucially, they hold the device with one hand, and take notes with the other. As they write, the other hand holding the phone becomes shaky. If he is doing that on his bed, his handphone would shake like a tsunami wave every time he changes his position.

If I see 3 such clients within a day, it would be 5 hours of shaking visuals for me. That would mean a splitting headache at the end of my work day, and not being able to work on my videos at night.

Even if you don't have a tripod stand, at least prop up the device with a book or something.

Please everyone, please be kind and have mercy on me......

今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり！
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね！

牛肉とブロッコリーの焼きおにぎり
12個分

材料：
白ごはん　4合分
■ソース
しょうゆ　120ml
はちみつ　85g
しょうが（みじん切り）　小さじ1/2
にんにく（みじん切り）　1片分
■具
サラダ油　大さじ1＋大さじ2
牛もも肉（角切りステーキ）　225g
塩　小さじ1/2
コショウ 　小さじ1/2
玉ねぎ（みじん切り）　小1/2個
ブロッコリー（粗みじん切り）　150g
コーンスターチ　大さじ1
水　大さじ1
白ごま　大さじ1/2
しょうゆ　120ml
青ねぎ（小口切り）　盛り付け用

作り方：
1. 白ごはんを4合炊く。

2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。

3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウ を加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。

4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。

5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。

6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。

7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。

8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。

9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。

10. 刷毛でしょうゆを全面に塗り、さらに焼く。

11. 青ねぎを振りかけたら、完成！

===

Beef and Broccoli Rice Balls
for 12 servings

Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish

Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.

2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.

3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.

4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.

5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.

6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.

7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.

8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.

9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.

10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.

11. Sprinkle the rice triangles with scallions, then serve.

12. Enjoy!

#TastyJapan

#レシピ

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