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

No matter what time of the day you visit Guan Kee Fried Kway Teow, you will always see a long queue. Be prepared to wait around 45 minutes for your plate of char kway teow. What sets him apart from other hawkers is that he fries each portion individually. After frying up a huge batch, he will divide them into separate plates for further frying. This ensures that each plate gets enough ingredients and equal attention to quality. The noodles were flavourful and packed with wok hei. I would’ve like a tad more sweet sauce though. The darker the better — my personal motto. ⁣
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The noodles were “wet” enough to eat comfortably for a dry noodle dish, which earned a stamp of approval from me. This char kway teow was LOADED with lots of crispy lard, cockles, lap cheong, fishcake, and other ingredients. The amount of lard inside explained why the char kway teow was so fragrant!⁣
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Read more at:⁣
https://www.misstamchiak.com/guan-kee-fried-kway-teow/
⁣
Guan Kee Fried Kway Teow⁣
Address: 20 Ghim Moh Rd #01-19, Singapore 270020⁣
Opens only on Wednesday & Saturday.⁣
⁣
✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak⁣
⁣
🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!

Super beautiful photo. I am craving for pancakes 🥞 now. Posted @withregram • @pretamanger_it New England means foliage, lobsters and... maple syrup!
Passing by Vermont I bought a whole batch of it: my favorite one is the very dark one, more intense and aromatic, with just a hint of bitter, like caramel, and a distinct maple flavor.
The perfect match is with pancakes! This is my favorite recipe - find it at the link in bio, search for "pancakes". Honeycomb plate by @yueky_
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New England è sinonimo di foliage, aragoste e... maple syrup!
Passando per il Vermont ne ho fatto scorta: il mio preferito è quello scuro, very dark, più intenso ed aromatico, con un particolare sentore amaragnolo, come di caramello, e uno spiccato sapore di acero.
Il binomio perfetto è maple syrup e pancakes! Questa è la mia ricetta preferita - la trovate al link in bio, cercate "pancakes". Piatto honeycomb by @yueky_

【 Are your features killing your product? 】

Product adoption success is determined by how easily your customers can experience value. Improving adoption is about designing an experience to help customers better realize that value. Here are three things a founder should know when it comes to designing product adoption:

- Match your customer’s expectation
A customer’s journey towards your product starts before they leave their current provider. Expectations are carried through from their current provider when searching for a new solution, they expect a similar controls/interface/workflow when solving a similar problem. Even if your unique features can bring immense value, if it doesn’t match their expectations, they’ll likely abandon your product due to feeling lost, alienated and confused.
- The timing of your Aha moment
This is when your value proposition that brought in the customer is fulfilled. Is the first Uber that rolls up to the curb with the exact number plate showing on your phone, or the first match one receives on Tinder. You need to identify the Aha moment and make sure your customer experience this as soon as possible. The sooner your customer experience this the more likely they are to convert and retain. This is why Twitter/Pinterest/Quora/Facebook all insist new accounts follow multiple people as soon as it is created.
- Let users discover features naturally
Onboarding is good but keep it to the basics and leave some room for customers to breath and experience the product themselves. Instead of shoving everything down their throats and leaving them confused and lost, by providing hints or bread crumb like features one at a time, can lead to a better experience overall and it’s much easier for your customers to digest and realize value.

Having great features but poor product adoption design is another common mistake I’ve seen many founders make. Once you have built your awesome features, it’s important to understand how your customers experience your product and very important to optimize this engagement.

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Apply to AppWorks Accelerators' next AI/blockchain only batch (AW#19) to be a part of the strongest founder community in GSEA >>> http://bit.ly/30GTqmK

Jack An
-Analyst, AppWorks

In this episode, we are back at Neo's Kitchen to masterfully construct an enormous batch of Mapo tofu! Mapo tofu is a Chinese dish from the Sichuan province, known for its uniquely spicy style of cuisine. It generally involves tofu, minced meat and some aromatics, doused in a slightly thick and luscious red sauce. The colour comes from the copious amounts of chilli paste and chilli oil used in the dish. Naturally, different variations exist, usually with tweaks to the intensity of the chilli flavour.
As we did not have our regular expert here today to help us, we made do with instant Mapo tofu sachets for the sauce portion (low heat Japanese style). After an eventful session in the kitchen, we managed to create a commendable potful of Mapo tofu and plated it with a bed of rice on my signature plate. Topping it with a beautiful egg yolk and coriander, the entire dish weighed around 4KG.
It was a nice, refreshing dish to consume, especially on a rainy day, and was hardly a challenge. The mild heat and pleasantly flavoured sauce with coated the tofu and meat went divinely well with rice, countering the ambient chill of the weather.
If it is a cold, rainy day and you see a Mapo tofu store, do not hesitate to go for it!
Connect with me!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo

【材料】
・干し椎茸の戻し汁　320g
・酒　大さじ1.5
・醤油　大さじ1.5
・砂糖　大さじ1
・酢　小さじ1
・オイスターソース　小さじ1/2
・鶏ガラスープの素　小さじ1/2
・塩　ひとつまみ
・黒胡椒　少々
・片栗粉　小さじ2～大さじ1
・水　大さじ1
・ごま油　小さじ1

・卵　4個
・干し椎茸　3個
・カニカマ　3本
・長ネギ　1/2本
・塩　ひとつまみ

・油　大さじ1.5(卵1回分)
・ごはん　1人前お茶碗1杯分


【準備】
・干し椎茸に400mlくらいの熱湯を注いで戻す
・長ネギを縦半分に割り、斜めにスライスする
・カニカマを割く
・戻した干し椎茸をスライスする


【作り方】
1.　鍋にあんの材料(水溶き片栗粉以外)を入れて中火にかける
2.　沸騰したら火を消し、片栗粉小さじ2～大さじ1を水大さじ1で溶いた水溶き片栗粉を加えながら混ぜる
3.　再度中火にかけて混ぜながら加熱し、再沸騰してとろみがついたら火からおろしごま油小さじ1を混ぜる
4.　ボウルに卵4個と干し椎茸・カニカマ・長ネギ、塩ひとつまみを入れて溶き混ぜる
5.　お皿にご飯を用意しておき、フライパンに油大さじ1.5(サラダ油大さじ1・ごま油大さじ1/2)を中火で温める
6.　卵液を垂らしたらじゅっとなるくらいまで温まったら、卵液を1人分入れ素早くかき混ぜる
7.　半分くらいが半熟になってきたら周りの卵を中心に折り込むイメージで円形に整える
8.　底面がかたまって、表面が半熟の状態で火を止め、ごはんの上に被せる(卵はひっくり返してもOK)
9.　温めたあんをかけ、万能薬ねぎをのせて出来上がり


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※製品のURLはAmazonアソシエイトのリンクを使用しています


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↓using translation software.

[Materials]
・320 g of the soaking liquid from the dried shiitake mushrooms
・1.5 tbsp sake
・1.5 tbsp soy sauce
・1 tbsp sugar
・1 tsp vinegar
・Oyster sauce 1/2 teaspoon
・1/2 tsp chicken stock powder
・a pinch of salt
・a pinch of black pepper
・2 teaspoons to 1 tablespoon of katakuriko
・1 tbsp water
・Sesame oil: 1 teaspoon

・4 eggs
・3 dried shiitake mushrooms
・Imitation crab stick 3 sticks
・1/2 Japanese leek
・a pinch of salt

・1.5 tablespoons oil (a batch of eggs)
・Rice, 1 serving, 1 tea bowl


[Preparation]
・Pour about 400 ml of hot water back into the dried shiitake mushrooms.
・Cut the Japanese leek in half lengthwise and slice it diagonally.
・Crack the crab stick.
・Slice the rehydrated dried shiitake mushrooms.


[How to make]
1.Add the ingredients for the ankake (Except for potato starch dissolved in water) in the pot and cook it over medium-heat.
2.When it comes to a boil, turn off the heat, and mix in 2 to 1 tablespoon of potato starch dissolved in 1 tablespoon of water.
3.Heat it again over medium-heat while mixing it. When it boils again and thickens, take it off the heat and mix 1 teaspoon of sesame oil.
4.Add 4 eggs, dried shiitake mushroom, crab stick, Japanese leek and a pinch of salt in a bowl and mix it.
5.Prepare the rice in a plate and heat 1.5 tablespoons of oil (1 tbsp vegetable oil, 1/2 tbsp sesame oil) in the pan over medium-heat.
6.Once the egg mixture drips and has warmed to the point where it becomes moist, add the egg mixture for 1 person and stir quickly.
7.When half of the egg is half-done, fold the egg around the center to form a circle.
8.Turn the heat off when the bottom has hardened and the surface is half-done. Cover the rice (You can flip the egg.).
9.Pour on the warmed sauce, top with the green onions and it's done.

（お詫びと訂正）大変申し訳ございません。詳細はこちらをご覧ください。よろしくお願いいたします。http://bc.mediafactory.jp/files/d000135/mousougu_seigo.pdf
出版される本に掲載されるレシピ！第3弾です。 http://www.amazon.co.jp/dp/4040679067
今回は、光るグミ。秘密はエナジードリンクを使うこと、そしてブラックライト！暗い部屋でグミにブラックライトをあてると、あら不思議、なんと光るんです。クリスマスイブに集まったメンバーをビックリさせられること間違いなし。作ってる時からワクワク盛り上がるレシピです。
Today we're going to make glowing gummy treats! The secret to this recipe is to use energy drinks and a black light. If you're in a dark room and shine a light on these gummies – oh, how mysterious– it starts to glow! This will be a great surprise for everyone at your next Christmas Eve party. This recipe is exciting and fun to make.

This is the third recipe from our upcoming recipe book.

*RECIPE* (Using an ice-cube tray that makes eight-four 1 sq. centimeter cubes and a 3-centimeter star-shaped mold)
Directions for a typical portion
Syrup-based Gummy Treats
1. Use a paper towel to lightly brush the mold with oil
2. In a microwave-safe container, add 1 and 1/2 tablespoons of water, sprinkle in 5 grams of gelatin and wait until the liquid is absorbed
3. Add 1 and 1/2 tablespoons of your favorite syrup to the mixture
4. Heat up the mixture in the microwave for 30 seconds
5. Stir the mixture until the gelatin is completely dissolved
6. Place the mixture into the ice cube tray, and chill in the refrigerator for 30 minutes until it becomes solid

Juice-based Gummy Treats (You can use energy drinks in this one to make gummies that glow under a black light)
7. Use a paper towel to lightly brush the mold with oil
8. In a microwave-safe container, add 2 and 1/2 tablespoons of juice, sprinkle in 5 grams of gelatin and wait until the liquid is absorbed
9. Add 1 and 1/2 teaspoons of gum syrup
10. Heat up the mixture in the microwave for 30 seconds
11. Stir the mixture until the gelatin is completely dissolved
12. Add the mixture into the square and star-shaped molds and chill in the refrigerator for 30 minutes until it becomes solid

13. Take out all of the solid treats from the first and second batch and line them up. To complete, use a single, small sheet of parchment paper (this size is 11.5 by 13 centimeters), and make a crease so that it's easier to arrange. When it's time to eat it's great because it won't stick to the plate!

*NOTE*
The ice-cube tray used in this recipe creates 27 gummy treats per batch.
To make a colorful Christmas tree you'll need:
34 Clear Treats (use Mizore shaved-ice syrup)
29 Green Treats (use Ramune shaved-ice syrup)
1 Brown Treats (use maple syrup)
4 Yellow Treats (use energy drink)
1 Star-shaped Treat

*レシピ*（1辺 約1センチの正方形✕84個の製氷皿と約3センチの星型 使用）
作りやすい分量で説明
シロップを使ったグミ
１．型にキッチンペーパーなどで、薄くサラダ油を塗っておく。
２．耐熱容器に水 大さじ1と1/2を入れ、ゼラチン 5gをふり入れ、しとるまで待つ。
３．２に好みのシロップ 大さじ1と1/2を入れる。
４．電子レンジに30秒かける。
５．４をかき混ぜてゼラチンを完全に溶かす。
６．５を製氷皿（正方形型）に流し入れ、冷蔵庫で30分冷やして固める。

ジュースを使ったグミ（今回はエナジードリンクを使ったブラックライトで光るグミ）
７．型にキッチンペーパーなどで、薄くサラダ油を塗っておく。
８．耐熱容器にジュース大さじ２と1/2を入れ、ゼラチン 5gをふり入れ、しとるまで待つ。
９．ガムシロップ 小さじ1と1/2を入れる。
１０．電子レンジに30秒かける。
１１．１０をかき混ぜてゼラチンを完全に溶かす。
１２．１１を製氷皿（正方形型と星型）に流し入れ、冷蔵庫で30分冷やして固める。

１３．固まった６と１２を型から取り出し、並べる。できあがりより ひとまわり小さめに切ったオーブンシート（今回は11.5✕13センチ）に折り目を付けると並べやすく、食べる時にお皿にくっつかなくてgood！

*参考*
今回の使用の製氷皿で、上記レシピで1回に27個のグミができます。
モザイククリスマスツリーには、
透明・・・みぞれかき氷シロップ　　34個
緑・・・・ラムネのかき氷シロップ　29個
茶色・・・メープルシロップ　　　　 1個
黄色・・・エナジードリンク　　　　 4個
　　　　　　　　　　　　　　 星型　1個
が必要です。