響應100年金曲獎!!!
今天蔡阿嘎台語教學第三課來囉!!!
說好要教台語歌
順便讓鄉親們學學台灣舊地名!
寓教於樂是不是~!!!嘛哈哈哈!!!
今天功課是
查查你家鄉的舊地名怎麼說!
問問GOOGLE歷史老師吧XD
阿越來越會喇賽
整集錄了快半小時...
很努力把他快轉+剪接剩9分XD
愛台丸從你認識的家鄉做起!!
水啦!!哈哈哈
原版
豬哥亮與嘉慶君 片頭MVhttp://www.youtube.com/watch?v=IKEVgVT3Ff4
欸!!!有吧!! 七年級段班!!都有看過吧?!
賣假喔!!!
少在那邊給我裝年輕!!!!
給我承認!!
蔡阿嘎無名網誌http://www.wretch.cc/blog/yga0721/10662784
歡迎回顧
蔡阿嘎2010環島全紀錄
[環島美食篇] 四張嘴吃全台丸http://www.youtube.com/watch?v=yar_F8szdWo
http://www.wretch.cc/blog/yga0721/10598475
[環島鐵道篇] 不是鐵道迷也熱血玩鐵道http://www.youtube.com/watch?v=Acyw4ZFNEgw
http://www.wretch.cc/blog/yga0721/10596878
[環島景點篇] 沒去這些地方 就白環島囉http://www.youtube.com/watch?v=e3vU2t-nEDQ
http://www.wretch.cc/blog/yga0721/10608006
2011年6月19日 星期日
Michael Angelo's Shrimp Scampi Video Review: Freezerburns (E
I have always been impressed by the quality of ingredients in Michael Angelo's frozen meals. Now they have this "Small Batch From Scratch" seal of approval which highlights fresh daily ingredients that are flash frozen. Shrimp is wicked hard to cook perfectly in the microwave. Can this Michael Angelo's Shrimp Scampi do well cooked in the microwave? The Frozen Food Master reviews this Michael Angelo's Shrimp Scampi. He will tell you how this frozen product looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts of the Michael Angelo's Shrimp Scampi below: Nutrition Facts: Serving Size 1 cup (227g) Calories 480 Calories From Fat 250 Total Fat 28g Saturated Fat 17g Trans Fat 0g Cholesterol 135mg Sodium 780mg Total Carbohydrates 42g Dietary Fiber 3g Sugars 1g Protein 16g
Raw Pancakes & Syrup
Ingredients:
1 c ground flax meal
1 c. coconut flour
2 ripe bananas
2 dates, soaked
1 T. almond butter
1 T. cinnamon
1 T.coconut oil
dash salt
pinch vanilla
water,or barley water as needed
Preparation:
Blend the banana to puree it. Mix in a bowl with the rest of the ingredients. The batter will be pretty stiff; I use a spoon to shape it into a pancake and smooth it out. The batter will keep in the fridge for several days.
Dehydrate for 4 hours at 105 degrees.
Serve topped with fruit and a syrup of choice: honey, strawberry chia jam, orange syrup:
Orange Syrup:
1 blended orange
1/3 c. soaked dates
pinch vanilla powder
Huckleberry Syrup:
1 c. huckleberries or any berries
1 T. chia seed, soaked for 10 minutes
1 T. honey
Blend.
1 c ground flax meal
1 c. coconut flour
2 ripe bananas
2 dates, soaked
1 T. almond butter
1 T. cinnamon
1 T.coconut oil
dash salt
pinch vanilla
water,or barley water as needed
Preparation:
Blend the banana to puree it. Mix in a bowl with the rest of the ingredients. The batter will be pretty stiff; I use a spoon to shape it into a pancake and smooth it out. The batter will keep in the fridge for several days.
Dehydrate for 4 hours at 105 degrees.
Serve topped with fruit and a syrup of choice: honey, strawberry chia jam, orange syrup:
Orange Syrup:
1 blended orange
1/3 c. soaked dates
pinch vanilla powder
Huckleberry Syrup:
1 c. huckleberries or any berries
1 T. chia seed, soaked for 10 minutes
1 T. honey
Blend.
Greatest Stewed Chicken Mushrooms, Northeast Chinese Food: CiCiLicious V...
The cuisine of Northeastern China refers to the cuisines of Jilin, Liaoning and Heilongjiang provinces, and it has been well known since ancient times. It originated from the Jin Dynasty during the early 12th century. Due to the cold weather in the region, people are accustomed to eating very hot food, and so cooking techniques such as casserole, hot-pot, and roasting were developed. In the 1930's, the last emperor Fuyi established his Manchurian Imperial court in Changchun and Changchun became a political center of the time. Other than the Imperial chefs from the Forbidden City in Peking, many famous chefs from Shandong went to work in the imperial kitchen. They combined the Shandong and imperial cuisines with the local Jilin folk cuisine and developed today's Northeastern Chinese cuisine. The main body of Northeastern cuisine is the local folk cuisine using casserole, stir-fry, qiang, and marinating techniques. It also includes traditional techniques used in the imperial court. Northeastern cuisine utilizes the native crops of its mountainous land to its advantage, and is famed for its wild game dishes. Knife skills, shovel skills, command of fire and fire temperature are important in its Chefs' training. Cooking techniques make use of quick stir-fry over high heat, stir-fry over low heat, stewing, barbecuing, glazing and so on. Its dishes are tender but not rare, well-done but not tough. It is rich in flavors and its dishes are sumptuous and substantial.
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