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

【寒毛直豎】好聽的歌也會讓人毛管戙

⭐小編寫這po時全身不斷起雞皮
⭐只是想一想那些聲音已刺激到交感神經
#星期六隻眼閉

讓人起雞皮的時刻
夏天天氣異常炎熱，但當聽到某種聲音，人會不由自主地「起雞皮」（又叫做毛管戙）甚至「打冷震」，你知道為甚麼會有這種生理反應嗎？當我們感到寒冷時，「交感神經」會刺激體毛的「立毛肌」收縮，令毛髮形成豎立狀態，皮膚隆起堵住毛孔，避免體內的熱能從毛孔流失，就是我們感受到「起雞皮」的感覺。除了寒冷，當我們恐懼、緊張或興奮時都有「起雞皮」的情況，據說是因為人類未進化前全身是毛，豎起毛髮體形看起來更強大能嚇退敵人。有些聲音特別容易讓人「起雞皮」，你想到是哪些嗎？
🐔 將冰塊咬碎
🐔 刀叉刮過碟子
🐔 指甲刮過黑板
​​🐔 發泡膠互相摩擦
​​🐔 不悅耳的拉二胡或小提琴聲音

炎夏時從戶外進入冷氣地方時，有時會不由自主地「打冷震」，很多時我們身上仍帶着汗水，當心因而感染風寒，故進入冷氣地方前要擦乾汗水，並且隨身準備外套或圍巾保暖。

留言或按讚👍🏻支持一下我們吧！❤️ 歡迎 Follow 我們獲得更多養生資訊。

Goosebumps moments
The summer’s heat is exceptionally hot, but there are some sounds that can trigger goosebumps as if we have caught a cold. Do you know what causes this biological reaction?

When we feel cold, our sympathetic nervous system will cause the arrector pili muscles to contract, making our hair stand on end. This is to block the pores to prevent heat from dissipating, and that is what goosebumps feel like.

The same thing would happen when we are fearful or feel nervous or excited. Rumors have it that the human species tens of thousands of years ago were once covered in fur, and they would erect the hair on their body to scare off their enemies.

Certain sounds tend to give us goosebumps. Can you think of any?
🐔 Chewing ice
🐔 Scratching the surface of a plate with a fork or a knife
🐔 Scraping a chalkboard with fingernails
🐔 Rubbing two Styrofoam pieces against each other
🐔 Unpleasant erhu or violin sound

When we enter an air-conditioned space from the outdoors during summer, the wind from the air-conditioner can give us chills. Having sweat on our body might cause us to catch a cold, so remember to wipe the sweat off our body before entering an air-conditioned environment. Also, carry a jacket or scarf with us all the time to keep us warm.

Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.

#男 #女 #我狀態OK

【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato

材料 Ingredients

一人份量 One serving

香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt

檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt

風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt


風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.


青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.


檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.


香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.


Notes from Eddie:

1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.

關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.


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みんな大好きなラザニアを、キャベツで丁寧に包みました。
まるでケーキのような見た目は、おもてなしにもピッタリ♫
あっと驚くサプライズに、ぜひ作ってみてくださいね！

キャベツで包むラザニアドーム

8人分
材料：
オリーブオイル　大さじ3
人参　1カップ (110g)　(細切り)
玉ねぎ　中1個　(角切り)
牛ひき肉　910g
乾燥オレガノ　小さじ1 ½
赤唐辛子フレーク　小さじ½
黒コショウ　少々 (味付け用)
にんにく　4片 (みじん切り)
辛口赤ワイン　½カップ (120ml)
トマト缶　1個 (795g)
フレッシュバジル　½カップ (20g)　(みじん切り)
塩　少々 (味付け用)
ちりめんキャベツ　大1個
溶き卵　1個
全乳リコッタチーズ　2カップ (500g)
作り方：
1.オーブンを190°Cに予熱しておく。
2.大きめのフライパンにオリーブオイルを入れ、中火で熱する。にんじんと玉ねぎを加え、野菜が少し柔らかくなるまで8～10分ほど炒める。
3.牛肉を加え、オレガノ、赤唐辛子フレーク、コショウで味を調える。牛肉を木べらで細かくしながら、10分ほど焼き色がつくまで炒める。
4.にんにくを加えて香りが出るまで2～3分さらに炒める。
5.赤ワインを加え、鍋の底についた焦げ目をこすり上げるように混ぜる。
6.ワインが半量ほどになったら、トマト缶を入れて混ぜる。とろみが出るまで、よくかき混ぜながら10分ほど煮る。
7.バジルを入れてかき混ぜ、火からおろして冷ます。
8.大きな鍋に水と塩を入れ、沸騰させる。沸騰したらキャベツの葉を入れ、トングを使ってお湯に浸すようにする。葉が柔らかく、しなやかになるまで、1～2分ほど煮る。よく水を切り、ペーパータオルで水気を拭き取る。
9.冷めたミートソースに卵を加え、混ぜる。
10.23cmの丸いオーブン皿の底に、一番大きなキャベツの葉をのせる。皿の側面と底面に、さらにキャベツの葉を隙間なく並べる。
11.ミートソースを1/4量入れ、均等に広げる。ソースの上にリコッタも1/4量入れ、キャベツの葉で覆う。残りのソース、リコッタ、キャベツで同様にさらに3層分繰り返す。
12.はみ出たキャベツの葉を中心に向かって折る。
13.オーブンの中央段で1時間、表面に軽く焼き色がつくまで焼く。20分ほど冷ます。
14.オーブン皿の上に盛り付け用の皿を置き、キャベツで包んだラザニアドームを反転させる。フライパンから取り出し、くさび形にスライスして盛り付けたら、完成！

Keto-Friendly Lasagne Dome
Servings: 8-10

INGREDIENTS
3 tablespoons olive oil
1 cup grated carrot
1 medium yellow onion, diced
2 pounds ground beef
1½ teaspoons dried oregano
½ teaspoon red pepper flakes
Black pepper, to taste
4 cloves garlic, minced
½ cup dry red wine
1 28-ounce can of crushed tomatoes
½ cup chopped fresh basil
Salt, to taste
1 large head of Savoy cabbage, leaves separated and stems trimmed
1 egg, beaten
2 cups whole milk ricotta cheese

PREPARATION
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large pan over medium heat. Add the carrot and onion, and cook until the vegetables have softened slightly, 8-10 minutes.
Add the beef and season with the oregano, red pepper flakes, and pepper. Use a wooden spoon to break the beef into smaller pieces, and cook until browned, about 10 minutes.
Add the garlic and cook until fragrant, 2-3 minutes.
Deglaze the pan with red wine, scraping up any browned bits from the bottom of pan.
Once the wine has reduced by half, stir in the crushed tomatoes. Cook until sauce has thickened, stirring frequently, about 10 minutes.
Stir in the basil, then remove the sauce from the heat and let cool.
Bring a large pot of salted water to a boil. Working in batches, add the cabbage leaves, using tongs to submerge them in the water. Cook until the leaves have softened and are flexible, 1-2 minutes. Drain well and pat dry with a paper towels.
Stir the egg into the cooled meat sauce.
Place the largest cabbage leaf on the bottom of a 9-inch round baking dish. Line the exposed sides and bottom of the pan with more cabbage leaves.
Spoon in ¼ of the meat sauce, spreading evenly. Dollop ¼ of the ricotta on top of the sauce. Cover with cabbage leaves. Repeat with the remaining sauce, ricotta, and cabbage to make 3 more layers.
Fold any overhanging cabbage leaves toward the center of the pan.
Bake on the middle rack of the oven for 1 hour, until lightly browned on top. Let cool for 20 minutes.
To serve, place a serving plate over the baking dish and invert the chou farci onto the plate. Remove the pan, then slice into wedges and serve.
Enjoy!

Inspired by: http://mimithorisson.com/2014/10/31/reflections-on-a-cookbook/

#TastyJapan #レシピ

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