自從有了真正屬於自己的課室

每次課堂完結

助手都會告訴我

又有人遺下各種奇奇怪怪的東西

雨傘、外套、水樽這些太平常

不值一提

倒是試過課室第一天正式啟用

落堂就有人留低咗一張

美容公司85折脫毛coupon 🤡

以及會員卡一大張🤡

早幾天下課

助手說在枱底發現一個奇怪的東西

啡啡的不敢觸碰

她說是胸墊

我說怎麼可能😂😂😂

係咪有人買咗砵仔糕諗住上堂食

但最後跌咗落地咋😂😂😂

我們立即封鎖現場

劃下封鎖線，清空現場周圍枱凳

助手還是打死不肯碰

害我最後要用即棄筷子🥢挾起來確認

Holy Shxx最後原來是女性用的增高鞋墊🙃

🤡🤡🤡🤡🤡🤡🤡

也許將來有人在課室遺下真正的胸墊

胸圍甚至棄嬰也不足為奇了🙃

不過哪怕他們遺下了什麼奇怪的東西

最後最多人留下的

還是笑聲與美好的回憶🌈❤️👏😌

人生有太多應該放下的

大家卻沒有放下，緊抱不放

不該留下的例如鞋墊與脫毛coupon

卻瀟灑留下了😂

也許不久將來

我這個課室也可以媲美日本JR車站的失物認領

開一個展覽，把失物連同命盤一併展出

展示每位失主的人生🙃🙃🙃

(加場特別班）讀懂自己人生地圖：《紫微斗數》9月體驗班

導師：王貽興
日期：(Group A) 5/9 & 19/9(Sun)(共2堂)
(Group B) 10/9 & 24/9(Fri)(共2堂)
(Group C) 11/9 & 25/9(Sat)(共2堂)
（Group D)11/9 & 25/9逢星期六 (2堂）
（Group E)13/9 & 27/9逢星期一（2堂)
時間：(Group A) 11:30-13:30(Sun）
(Group B) 19:45-21:45(Fri)
(Group C) 11:30-13:30(Sat)
（Group D) 19:00-21:00（Sat)
(Group E) 19:45 -21:45（Mon)
地點：東九龍區 (*成功報名後將PM通知)
費用：優惠價 HK$1,880 (原價 HK$2,680)
名額：約15名

*(加場特別班)*
報名請按以下連結：
https://forms.gle/evUQv2CEiUe7Uw7s7


尚餘極少量名額

大家有興趣快啲填表報名留位🙇🏻🙇🏻🙇🏻

*本體驗課適合從未學過的人士或在其他地方曾經學過初班但已毫無記憶還返晒畀老師的朋友😂😂😂

**體驗班完成後將有証書頒贈，並有正式初班與進階課程，讓學員循序漸進，深入掌握🙇🏻

***本課程不設退款，如報名後因私人理由無法上課，可免費改時間一次🙏

#紫微斗數 #解讀自己人生密碼 #命運由你掌握 #求人不如求己 #投資自己永遠值得 #IG求其搵個人批吓命都千幾二千啦 #冇人會教你釣魚 #冇人會好似我咁用創意好玩嘅方法教大家釣 #一哭二鬧三想釣 #堂堂棟篤笑咁 #得魚忘荃 #靈性成長 #王貽興 #selfgrowth #mindfulness #innerpeace

生日週攞正牌日日食，肥都唔緊要，食咗先再減😜
今晚老公帶我食好野，去咗朋友工作餐廳 ZEST by Konishi 食法日Fusion。
食物環境都💯，人到中年真係要享受下☺️

題外話- 今日特登着靚啲露背脊，特登買咗「砵仔糕」諗住襯呢件衫，點知臨出門口嗰陣都係唔習慣「砵仔糕」，實在太冇安全感，唔知佢幾時會跌出黎😅
到最後都係帶返胸圍😜


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

✨✨✨✨✨✨✨✨✨✨

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

✨✨✨✨✨✨✨✨✨✨
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.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌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.
✨✨✨✨✨✨✨✨✨✨✨✨
📌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.

?更多有關香港地道小食的教學影片，一Click即到！
【家常生炸雞髀】https://youtu.be/mNPJBTu3fJA
【家常砵仔糕簡單做法】https://youtu.be/bw9HRIktfJA

?或者你會感興趣？
【爆漿柯華田西多士】https://youtu.be/Cad1STySYlA
【港式蛋撻之薑汁蛋撻】https://youtu.be/3qjXLuX31k0
【芒米糯米糍最佳的做法】https://youtu.be/RNXVJqpXtHc

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