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

#SixAurasStudies : V I O L E T
{sprituality / visionary / passion}

王廷琳 . 舞蹈家 及 編舞家

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【感知・感動】
「紫色的質感，介乎熱情的紅和神秘的黑之間。」Andy的熱情很內斂，有種藏在眼內的神秘感。

他的神秘，在於你總覺得他的眼睛能夠看穿你。「遠見跟敏感度很有關係。最近我表演，剛感到自己在一個無我的狀態，抬頭看到一個抱著小孩的媽媽在感動流淚，我上前輕觸她的手⋯⋯」Andy形容舞蹈和藝術是一種橋樑，形體的背後，他用情感去聯繫和感受他人，透過作品本身和它的設計，預知完成的位置，另一個開始。「這種感知就可以用遠見來代表，因為我可以看到將會發生的事。」

言語神情的交流間，Andy讓人感覺到他的靈性與智慧。「一直以來我都以為紫色只屬於我的兩個朋友。」他相信人的氣場會隨著自己的內在而改變，心裡希望自己是金色和黃色，也覺得自己有點憂鬱的藍，「但今次我發現，原來這個紫色跟自己有點關係，所以今天開始我會好好的感受紫色。」

Andy Wong 王廷琳，著名舞蹈家和編舞家，創辦舞團，帶領舞蹈天使，將舞蹈藝術帶入社區，和不同生活背景的人分享。

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Andy Wong . Dancer & Choreographer

“Violet’s texture, lies between the passionate red and the mysterious dark.”

Andy’s energy is intense but concealed, mystical and deep. You always feel naked in front of him, because he is also naked in front of you. “Perception and sensitivity have a special linkage. I erase word felt a state of self-abnegation and dissolution in a recent dance display. I raised my head, saw a mother in tears with a child in her brace, I stepped over and touched her hand very lightly…” For Andy, dance forms a bridge with the self. In dance, he expresses for the desire to feel and to connect with others. Channeling inspiration through choreography, he perceives the end of each movement, which flows at the verge of the unknown. “This premonition is my vision, because I see what is coming.”

Andy speaks and does not speak. He communicates through words eloquently but by more - he transmits and receives through his mind. “I have always imagined Violet to be the colour of only two personal friends.” He thinks a person’s aura change according to his inner thoughts. He’d have wished himself to be a certain golden yellow, with a tint of melancholic blue. “But I didn’t know Violet seems to communicate well with me, too.”

Andy Wong, renowned dancer and choreographer, lives in the present, spreading love with his DancingAngels, bringing the art of dancing to communities, sharing life with humans with no boundaries.

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#SixAurasStudies Photography Exhibition by Charlotte In White is now on:
#WhiteTherapy 2.0
Location: HKFYG Organic 21 (60 Staunton Street, Central.)
Time: 12noon - 9pm (Everyday except Wednesday)

Land Rover 於今年 2/25 推出新世代 Defender 車系的性能旗艦 Defender V8，提供 90 短軸版本與 110 長軸版本，90 在英國市場的建議售價為 44,825 英鎊起 (約合新台幣 176.4 萬元起)，110 建議售價為 46,215 英鎊起 (約合新台幣 181.8 萬元起)，另有 90 Hard Top 商用版，建議售價為 35,360 英鎊起 (約合新台幣 139 萬元起)。

#LandRover
#Defender
#V8

外觀方面，Defender V8 新增了 Carpathian Edition 版本，全車細節施以黑化處理，足踏 22 吋 Satin Dark Grey 灰色鋁合金輪圈，內部匹配 Xenon Blue 藍色烤漆煞車卡鉗及 20 吋碟盤，前門飾板加入 V8 字樣，車尾配置雙邊雙出排氣尾管。而僅限首年販售的 First Edition 也隨著 Defender V8 的到來改採 XS Edition 取而代之，另外也提供 New Bright Pack、Extended Bright Pack 及 Extended Black Pack 等多款外觀套件供車主自行選配。

延伸閱讀：https://www.7car.tw/articles/read/72767
更多車訊都在【小七車觀點】：https://www.7car.tw/
【七哥試駕都在這邊】：https://reurl.cc/O1xnWr
--------------------------------------
「小七哥」親自實測嚴選的商品都在【七車坊】
https://shop.7car.tw/
台灣商用車專屬網站【商車王】
https://www.truck.tw/

記得訂閱追蹤YouTube唷 》》》
7Car →https://reurl.cc/pdQL7d
7Car新聞頻道 →https://reurl.cc/MvnRrm
台灣車文庫 →https://reurl.cc/ar61QQ

【麻糬朱古力曲奇 Mochi Chocolate Chip Cookies】

今次不是分享我自己的食譜，而是去跟着別人的影片嘗試複製美味的食物出來！
跟著Eat At Home (Karen)的麻糬曲奇食譜，發現原來看着別人的影片，然後跟着去製作食物出來是有另一番感受的～ 過程中原來會遇到很多的問題！的確蠻有趣！

This time I am not sharing my recipe, but following my friend's video and recipe to make the yummy and chewy mochi cookies!
Following the recipe of Karen (Eat At Home) is an interesting experience. Lots of questions and situations came up when I was making the cookies! It's fun to do video like this :)

食譜來源連結 Link to original recipe @EAT AT HOME 食・家 : https://youtu.be/tISoPykVxjM
———————————————
材料 Ingredients：

— 朱古力曲奇餅 Chocolate Chips Cookies—
無鹽牛油Unsalted Butter | 180 g
黃糖 Brown Sugar | 145 g
雞蛋 Eggs | 1.5 pc
雲呢拿精油 Vanilla Extract | 2 tsp
中筋麵粉 All-purpose Four | 180 g
可可粉 Cocoa Powder | 36 g
泡打粉 Baking Powder | 1/4 tsp
粟粉 Cornstarch | 3/4 tsp
朱古力碎 Chocolate Chip | 3 tbsp

— 鐵觀音麻糬 Iron Goddess Mochi —
糯米粉 Glutinous Rice Flour | 120 g
鐵觀音茶粉 Iron Goddess Tea Powder | 1-2 tbsp
砂糖 Sugar | 3 tbsp
水Water | 120 ml
鹽 Salt | 1/2 tsp

做法 Method：

1. 先把焗爐預熱至攝氏170度。首先，把放軟的牛油和黃糖用電動打蛋器或廚師機打起。
2. 逐少放入蛋液，一邊開機攪拌，再放入雲呢拿油拌勻。
3. 將中筋麵粉、可可粉、泡打粉和粟粉過隔篩，再加入鹽。分三至四會將乾材料倒入牛油蛋液中混合，直至放入所有乾材料為止。再加入一半份量的朱古力碎拌勻。
4. 把曲奇麵團分成30克一顆備用。放入雪櫃約20分鐘令它們略為挺身，方便操作。
5. 製作年糕。把糯米粉、砂糖、鐵觀音茶粉和水拌勻成為麵糰。放入掃了油的碗中，隔水以中大火蒸10分鐘。
6. 在砧板上塗油，戴上手套後，把蒸熟的年糕反覆搓捶，令其更彈牙。再用塗上油的刀把年糕切成10克一棵。
7. 拿起一顆曲奇麵團，輕輕按扁，放上一顆年糕後，包好搓圓，準備入爐。
8. 再焗盤上放上焗爐紙，把已包年糕的曲奇放上去，曲奇之間至少預留三吋空間。先焗8分鐘，再取出，然後在表面輕輕按入剩下的朱古力碎後，再焗8分鐘。完成！
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#麻糬曲奇
#MochiCookie
#食譜
#recipes
#AndyDark
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【更多影片 MORE VIDEOS】
-- Cooking Videos --
▶ 舒芙蕾歐姆蛋 Omelette Souffle | https://bit.ly/3c4djbB
▶ 韓式嫩豆腐鍋 Korean Soft Tofu Stew | https://bit.ly/3c3Mep3
▶ 日式蝦仁焗通粉 Ebi Gratin | https://bit.ly/2XP61oN
▶楊枝甘露桃膠奶凍 Mango Pomelo Peach Gum Panna Cotta | https://bit.ly/2ZIqOvc
-- VLOG --
▶ 2020年我用甚麼新器材拍Vlog + 拍煮食教學片? My new gear in 2020 | https://bit.ly/2XzSlMD
▶ 挑戰魔鬼魚刺身 Eating FERMENTED SKATE!!! | https://bit.ly/2XzSxLR
▶ 唔做大嘥鬼！蕉皮都可以煮成美食!!! | BANANA PEEL CHUTNEY | https://bit.ly/2X6txwU
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▶ ????????: ???? ????
⠀⠀https://www.facebook.com/ChefAndyDark/
▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/
▶ ???????:
⠀⠀https://www.youtube.com/AndyDark/
▶ ?????:
⠀⠀contact@andydark.hk
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【同遊異輯 COLLAGE #2 | 3款高級牛扒醬汁】

⭐跟埋John Rocha 學做兩款配菜！
⭐Check out John's video and learn how to make two side dishes!
▶▶▶ https://youtu.be/QAzpPo22X10

我與John Rocha的合作項目 「同遊異輯 COLLAGE」也算終於開始啦。第一集就有我們分別製作出兩款配菜和三種醬汁去配襯牛扒。
亦在此感謝Marble Prime送上片中的安格斯黑牛扒給我們試食！
———————————————
-- 紅酒醬汁 Red Wine Sauce–

材料 Ingredients：

乾蔥 Chinese onion | 2 pcs
蒜蓉 White wine | 2 cloves
紅酒 Red wine | 100 ml
牛高湯 Beef stock | 100 ml
牛油 Butter | 10 g
麵粉 Flour | 10 g

做法 Method：

1. 開火，在鍋中放入油、乾蔥碎和蒜蓉炒香。加入紅酒，煮數分鐘把一半的水分收汁。
2. 之後倒入牛高湯，再收汁。
3. 把牛油和麵粉混合成麵糰。放入醬汁裡攪拌。調味。煮數分鐘汁稠身。完成！

1. Turn on the heat, pour some oil into the pot and saute the chopped shallots and garlic. Add the red wine into the pot. Cook for a few minutes and reduce the liquid in half.
2. Add the beef stock and reduce it in half again.
3. Mix the butter and flour to make beurre manie. Add it into the sauce. Season it. Keep stirring it and cook until the sauce starts to thicken. Done!
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-- 蕎頭忌廉醬汁 Chinese Onion Cream Sauce–

材料 Ingredients：

蕎頭 Chinese onion | 3 pcs
白酒 White wine | 100 ml
牛高湯 Beef stock | 100 ml
牛油 Butter | 10 g
麵粉 Flour | 10 g
淡忌廉 | 100 ml

做法 Method：

1. 開火，在鍋中放入蕎頭碎和白酒，煮數分鐘把一半的水分收汁。
2. 之後倒入牛高湯，再收汁。
3. 把牛油和麵粉混合成麵糰。調味。放入醬汁裡攪拌。煮數分鐘汁稠身。
4. 關火，倒入淡忌廉。攪至均勻並完成。

1. Turn on the heat, get the chopped Chinese onion and white wine into the pot. Cook for a few minutes and reduce the liquid in half.
2. Add the beef stock and reduce it in half again.
3. Mix the butter and flour to make beurre manie. Add it into the sauce. Season well. Keep stirring it and cook until the sauce starts to thicken.
4. Turn off the stove. Pour in the cream and mix well. Done!
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-- 賓尼士醬 Bearnaise Sauce–

材料 Ingredients：

乾蔥 Chinese onion | 2 pcs
龍蒿 Tarragon | 1 stalk
白酒 White wine | 100 ml
檸檬 Lemon | 1 pc
雞蛋 Egg | 1 pc
澄清牛油 Clarified Butter | 150 g

做法 Method：

1. 開火，在鍋中放入乾蔥碎、龍蒿碎和白酒，煮數分鐘把水分收至約1湯匙份量。倒出隔渣，把精華放涼備用。
2. 之後在熱水上放上一隻碗，放入蛋黃和精華。開始拂打。之後，一邊加入溶化的澄清牛油，一邊繼續拂打，至達到像蛋黃醬的濃稠度便可。
3. 再放入調味和龍蒿碎，拌勻便成！

1. Turn on the heat, get the chopped shallot, tarragon and white wine into the pot. Cook for a few minutes and reduce to a tablespoon of liquid. Strain it, and reserve the liquid.
2. Place a bowl over a bain-marie, put the yolk and the liquid into the bowl. Start whisking it, while slowly adding the clarified butter. Keep doing it until the consistency becomes something similar to the texture of a mayonnaise.
3. Season it and add some more chopped tarragon. Mix well. Done!
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#牛扒
#同遊異輯
#COLLAGE
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
ᴀɴᴅʏ ᴅᴀʀᴋ
▶ ????????: Andy Dark | @chefandydark
▶ ?????????: @Andy_Dark
▶ ???????: https://www.youtube.com/AndyDark/
▶ ?????: contact@andydark.hk
ᴊᴏʜɴ ʀᴏᴄʜᴀ
▶ ????????: John Rocha鹹蝦燦 | @johnrochacooking
▶ ?????????: @johnrochacooking
▶ ???????: http://www.youtube.com/JohnRochaCooking
▶ ?????: eurasianfoodjourney@gmail.com
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