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

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.

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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.

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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.

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
海外觀眾優惠完結，只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special

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和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙

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豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
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📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
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📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

I have recently perused Nicholas Kristof’s NYT piece “China’s Man in Washington, Named Trump”(https://nyti.ms/3h2JXh8). One paragraph in particular caught my attention: “A joke in China suggests that Trump’s Chinese name is Chuan Jianguo, or “Build-the-Country Trump.” That’s because Build-the-Country is a common revolutionary name among Communist patriots, and it’s mockingly suggested that Trump’s misrule of the United States is actually bolstering Xi’s regime.”

Kristoff also avows that since Trump’s ascension to presidency, the American nation became highly polarized. This is reflected in the current administration’s policies on climate change, foreign relations with established U.S. allies, and COVID-19 prevention, all of which are rather ineffective. It also seems like Mr. Trump and his team diverged from the traditional priorities, including promoting free trade, human rights, and other quintessentially American values. As described thoroughly by John Bolton, all these factors contributed to the declining standing of the U.S. in global politics.

What is more, many people fall prey to CCP’s propaganda and its interpretations of Trump’s actions, which only enhances China’s reputation.

But that might not exactly be the case.

The CCP apparently failed to utilize the window of opportunity created by the ineptness of the Trump administration, as China could have grown to the position of a leader by filling in the void left by the U.S.

During the 2016 APEC Ministerial Meeting in Lima, Peru, Xi Jinping and his team actively supported the plans to establish the Regional Comprehensive Economic Partnership (RCEP) and a Free Trade Area of the Asia Pacific, or FTAAP. In contrast, the United States withdrew its signature from the Trans-Pacific Partnership (TPP) in early 2017. Coupled with China’s Belt and Road Initiative (BRI) and the establishment of the Asian Infrastructure and Investment Bank (AIIB), this move bolstered China’s capacity to influence global investments and trade, high-tech mergers and acquisitions, and, overall, expand its geostrategic influence on the entire globe.

At the same time, various propaganda films about great power competition, military industry, and science and technology surged all at once, and gained remarkable following around the world.

All this provided a window of opportunity for the CCP to slowly change its course. Around the same time, the distrust for POTUS among U.S. allies’ reached its apex. According to polls conducted by the Pew Research Center, the distrust for the U.S. president in the U.K. reached 75%, 72% in Japan, 70% in Australia, and stunning 86% in France.

Had the C.C.P,. begun to open up at that time, or at least resumed the governance style of the Hu-Wen administration, it could have reaped the benefits of promoting liberalism where the U.S. failed to deliver. It was the time for Beijing to gradually enhance freedom of speech domestically, pursue sustainable infrastructural projects, gradually reform unfair barriers to trade, transform its S.O.E.s, strengthen protections for private ownership, and vitalize its start-ups and enterprises.

Moreover, were China to cease the genocide in East Turkestan and refrain from cracking down on Hong Kong's semi-autonomy, it would have greatly enhanced its global international image. Additionally, if paired with slow but steady reforms, Beijing’s respect for sovereignty of its peoples would have attracted a large amount of foreign investment, which in turn would have continued to buttress the country’s growth.

It is China prerogative to remain idle.
It might still be possible for Chinese “Dream” to come true.
Yet, a historic window of opportunity is now closed.

Xi assumed the tools of proscribing and stalling, which are completely antithetical to the aforementioned window of opportunity.

Today, China is more authoritarian, less flexible, and fully deprived of horizontal accountability. Its reliance on wolf warrior diplomacy backfired: for example, the Swedish parliament sought to expel the Chinese ambassador to Stockholm. Also, Prague, the capital of Czechia, terminated its sister-city agreement with Shanghai and instead signed a new one with Taipei. Last but not least, we ought not to forget about the recent fiasco in the relations with the United States who ordered the shutdown of China’s consulate in Houston. All of this took its toll on China’s reputation.

Its international standing and inability to replace the U.S. as the major global power are not the only issues China is currently facing.
As it experiences multiple domestic and international shocks, China struggles to combat the COVID-19 pandemic and tame the disastrous floods of Yangtze River. The swarm of locusts of biblical proportions is also crippling Beijing’s institutional capacity and may soon lead to food shortages. In fact, the precarity of food supply further diminishes the level of trust for Chinese authorities.

In 2019, the Pew Research Center conducted a public opinion survey to examine the international views of China. In the U.S., Argentina, the U.K., Canada, Germany, and Ukraine, only about 30% of respondents claim a favorable view of China.

As the COVID-19 pandemic rages in the U.S., as many as 73% of U.S. respondents view China unfavorably.

Recently, the C.C.P. is losing its focus by continuously shifting targets. In fact, I believe there is no need for the C.C.P.to rely on nationalistic appeals, since in this new century values, business relations, and fair competition are all far more important than greater than delusive blood ties.
China lies only 130 kilometers away from us. Of course, we welcome dialogue and seek to avoid misjudgments. But we also distinguish between the C.C.P. and China. While we do welcome dialogue, but we will not be coerced to talk under unjust preconditions or in fear.

The only fair prerequisites are those of reciprocity, mutual respect as well as fairness and openness with respect for the rule of law.
Source: Pew Research Center

最近看到紐約時報中文版的一篇文章
<美國的川普，中國的「川建國」>，其中一小段是這樣的

「在中國，人們戲稱川普的中文名字是川建國。那是因為建國是共產黨愛國者中一個普遍的革命人名。它在諷刺地暗示川普對美國的治理不當實際上是在鞏固習近平的政權。」

裡面也提到，川普在任的幾年，國家更分裂，對於氣候變遷，傳統美國盟友，乃至於疫情處理等都相當拙劣，對於美國傳統的自由貿易、人權等價值也基本上都沒有太大興趣。這些方針，導致美國在世界的評價降低，波頓的新書也多有描述。

除此之外，許多不幸相信中共宣傳，又或者是中共圈養的小粉紅，特別故意愛宣傳川普增強中國的威望。

但這不是真的。

中共完全沒有掌握美國做得不夠好的地方，去增強其在世界的領導力。

在2016年時，秘魯的亞太峰會舉行期間，習近平政權爭取（RCEP）及亞太自由貿易區（FTAAP）談判；對比2017年初，美國剛宣布退出ＴＰＰ，加上中國到「一帶一路」和亞洲基礎設施投資銀行，中國當時在世界全面發揮投資貿易、高科技併購還有其地緣戰略的影響力。

也是那個時候，各種的大國崛起、大國軍工、大國科技的宣傳影片此起彼落，似乎正準備要在世界舞台發光發熱。

這曾經是中共慢慢轉向的一個機會之窗。彼時（2017)美國盟友對美國總統的不信任度達到歷史新高，根據皮尤研究中心的資訊，英國對於美國總統的不信任度達到75%、日本72% 澳洲70% 法國更高達86%

如果那時中共開始有限度的改革，對內放寬言論自由，或者至少維持在胡溫當時的水中，對外追求有責任的基礎建設，逐步緩慢減低不公平的貿易壁壘，對於國有企業改革，增強私營企業、新創企業的活力。

停止對新疆迫害，不干預香港自治，不僅國際形象會大幅改善，哪怕是緩慢但是穩健的改革，也會讓大量吸引外資，讓中國的活力持續前進。

哪怕是什麼都不做也好

那或許有這麽一點可能性，中國「夢」是可以前行的

但是歷史機緣的大門已經關上。

習、禁、停、放棄了這個機會之窗，徹底的走向相反的方向。

更專制、更沒有彈性，更沒有任何制衡的力量。各種戰狼外交，讓瑞典議員提案驅逐中國大使，捷克布拉格市長與台北簽訂姊妹是，就解散上海與該市關係、被美國關閉領事館、各種讓中國形象低下的事情，中共都沒有少做。

中共不但完全沒有辦法取代美國，在多重國內外的衝擊之下，又是瘟疫，又是超大水患，緊接著蝗害，還有進來的糧食不足問題，正在面臨巨大的瓶頸。

而糧食的命脈，卻恰恰又在對他最不信任，對中共價值最反對的國家聯盟

根據皮尤研究中心:Pew Research Center2019調查各國對中國的喜好度，美國、阿根廷、英國、加拿大、德國、烏克蘭等，對於中國的喜好度都在30%上下

而2020疫情後美國對於中國的不信任度，更高達73%。

最近中共在演習，又要玩轉移目標的手段，對於中共，其實不必再有民族主義的同情，因為新的世紀，價值、商業模式、公平競爭的制度大於血緣幻想。

中國離我們只有130公里的距離，我們當然歡迎對話，避免誤判。但我們同時也區分中共與中國，歡迎對話，但不在前提、條件、恐懼之下對話。

如果真的要有前提，那就是對等、尊重，還有公平公開法治的方式會晤。

資料來源：皮尤研究中心:Pew Research Center
（美國著名的民調機構和智庫機構，https://www.pewresearch.org/）

【Super Fluffy Souffle Omelette】

〚CHI VIDEO 中文版〛 舒芙蕾歐姆蛋/ 梳乎厘奄列 ▶▶▶ https://youtu.be/gZj0kpolXiI

After the craze for Dalgona Coffee, these two weeks are all about super fluffy souffle omelette! There are many videos on how to make it perfectly, but let me share a few more insider tips with all of you!

⭐ Things you need to know about whipping egg white! ⭐
1. Fat is the biggest enemy of foaming egg white.
2. Egg whites at room temperature can create bigger volume of foam.
3. Salt weakens the stability of the structure of foam. Don't put salt with the whites.
4. Adding sugar too early retards the foaming.
5. Slightly lower the pH of egg white can fasten foaming. Add half a teaspoon of lemon juice or a pinch of cream of tartare would help.
6. Sugar slows down air bubbles from bursting.
———————————————
Ingredients：

Eggs | 4 pcs
Butter | 2 tsp
Salt | 1/4 tsp
Sugar | 1 tbsp

Method：

1. First, seperate the egg yolks and the egg whites. Add the salt to the yolks and beat them for a minute until it becomes pale-yellow colour.
2. Whip the egg whites with the sugar until soft-peak stage. Then mix with the yolks thoroughly.
3. Turn on the stove, place the butter in and coat the surface of the pan. Place the egg mixture into the pan and cover with a lid. Cook it over low heat for 4 - 7 minutes.
4. After 4 -7 minutes, take off the lid. Tilt the pan, roll the souffle omelette down and fold in half! Done!
———————————————
#Souffle
#omelette
#SouffleOmelette
#AndyDark
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⬇️⬇️English recipe follows ⬇️⬇️
清蒸花蟹：

材料：
花蟹12兩

處理：
1. 菜刀撬走兩隻蟹鉗。
2. 揸實蟹爪，扯開蟹蓋。
3. 切去鰓位。
4. 開慢水喉，沖洗蟹腳。
5. 蟹身中間切一刀。
6. 取出蟹腸。
7. 蟹鉗，輕手拍一拍。
8. 蟹蓋，切去白色殼部分，推一推蟹咀，取出蟹膽。
9. 逐件蟹件洗乾淨，擎乾水，放碟上。

烹調：

1. 煲滾1鑊水。
2. 大火蒸蟹8分鐘。
3. 完成。

Steam flower crab:

Ingredients:
Flower crab 12 taels

Preparation:
1. Cut away its claws by chopper.
2. Hold its legs, remove its shell.
3. Cut away its gill.
4. Rinse claws of crab.
5. Cut at middle of crab.
6. Take out intestines of crab.
7. Beat the claws of crab by chopper lightly.
8. Crab shell, cut out parts in white colour, remove its intestines.
9. Rinse crab pieces thoroughly. Hang dry. Put on plate.

Steps:

1. Boil up a wok of water.
2. Steam crab at high flame for 8 minutes.
3. Serve.


蠔仔煎蛋
https://www.youtube.com/watch?v=sngtvmjZJWg

蝦醬鮮魷
https://www.youtube.com/watch?v=C5PG9RnKQYM

蒸白鱔
https://www.youtube.com/watch?v=ucI9D6d93Vo&t=112s

牙帶魚 https://www.youtube.com/watch?v=APyuula_gdQ

脆肉鯇魚https://www.youtube.com/watch?v=I4pZt38H2GQ&t=1s

白灼蝦 https://www.youtube.com/watch?v=NFmE27cBOhM&t=1s

蔥花煎黃花 https://www.youtube.com/watch?v=bz8JZ2P1O18&t=10s

劏魚 教學https://www.youtube.com/watch?v=DBAeE_eyo4Q&t=3s

油鹽水浸黃豆https://www.youtube.com/watch?v=Ekvp31mEGrc&t=1s

蠔仔粥
https://www.youtube.com/watch?v=7aL8_0NNVfA&t=7s

Vietnamese Lemongrass Clams Stew

「越式香茅貴妃蚌配波波蜆」

Ingredients:

Short necked Clams..........5 Pcs
Korean Clams..................600g
Lemongrass....................7 Stalks
Chilies......................1.5 Pcs
Sweet Basil..................1 Bunch
Chicken Stock...............800 ml

Method:

1. Wash the Clams thoroughly.

2. Add Chicken Stock, Short necked Clams and Lemongrass into a cooking pot. Cook with high heat until it boils. Put the cover on and continue the cooking for 3 minutes.

3. Add Korean Clams, Chilies and Sweet Basil into the pot. Continue to cook with cover on for 2 minutes.

That's ready to serve, Enjoy!

中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1908220992781536/

FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/