#朋友常說我講日文比較帥 #心情複雜
【18 歲過日檢一級，我的中文、日文、英文會打架嗎？】

過去常常被問到，我英文和日文都學得不錯，要怎樣避免這些語言之間不要打架。

我的答案是：「雖然語言之間不可避免地偶爾會互相干擾，但一個學習語言的方法和成功經驗，可以帶給另外一個語言在學習時的引導。」

像是最近有越來越多同學，都跟我分享他們用 3D 筆記術來學習別的語言，我聽了其實一點都不意外。

有鑒於「語塊」(chunk)是所有語言共同的核心，這篇文章就以日文為例跟大家分享這套 3D 英文筆記術如何也能應用在 #英文以外的外語學習上。

其實在英文當中我們背很多的「單」字，這樣的學習在日文當中會更行不通，也因此我很多有學習日文的學生很早就跟我分享他們很喜歡我對於語塊的分類。

以中文「#泡茶」來說，我們不假思索但也不知原因地就講出了「泡」。同等的概念在中文裡頭變成了 make tea。在日劇中，常常可以聽到「お茶 #入れてくる」（我來泡點茶）用漢字看應該會知道日文反而是不是用「做」也沒有「泡」的概念。

直接用 #語塊 學習，反而迴避了語言之間的互相干擾。中文腦有一直影響英文、日文表達嗎？其實 #不一定。

每逢五六七月左右，都是台灣、日本的梅雨季（大概差了一個月)。中文我們說梅雨季要 #來了、#結束了。過去在早稻田大學念書時，最常聽到日本人使用的是「梅雨に #入る、 梅雨が #明ける」這兩個用法。應該從日文漢字看得出來不是直接用開始、結束來表達。

包含 #雨停了，日文裡也有各式各樣的「停止」，但大家似乎不太會因此造成很多的「中式日文」，原因是因為很多時候是直接用「雨が #上がる」、「雨が #止む」這樣的語塊去做學習的。

所以外語之間會打架嗎？一定的互相干擾不需要去迴避，因為不可能完全迴避。但我們可以用比較好的方式，將讓所有的語言互相支持，做最有效的學習！

你在學英文之外的外語嗎？你也可以用 3D 筆記術來整理語料喔！

🔥 《3D 筆記術》課程連結 ：
https://hahow.in/cr/ntealex-3dnotetaking

#看到最後
【語言學視角】從疫苗新聞看 chunk-based vs. rule-based 英語學習法

過去40年的英語習得研究（不管是語言學派、認知派、神經派、心理派、還社會文化派)都同意一件事情：語言學習的核心有兩塊，一塊是 #規則導向、一塊是 #語塊導向。

白話文：不管你今天學的是聽、說、讀、寫、商業英語簡報術、email 寫作、學術寫作、還是 small talk，都不脫離這2個導向。

拿「疫苗」相關的英文來說，以下這種「零散」的方式學習，對英文學習的意義不大。

vaccine (n.) 疫苗 (看到 get vaccinated 就哭了)
immune (a.) 免疫的

但我們可以用 chunk-based 和 rule-based 兩個層面，一起學習：

◼︎ Chunk-based

・side-effects 副作用: 沒有明顯的副作用是 no obvious side effects? (應該是 no major side effects)

・domestic / local / domestically-developed vaccine 國產疫苗
・get vaccinated 接種疫苗
・administer XX doses / shots of... 施打～劑
・develop a fever 發燒

◼︎ Rule-based

1️⃣「發燒」，最經典的中式英文就是 have fever 或 develop fever
(中文很難想像發燒可以數，正確是 have / develop a fever)

2️⃣ offer protection “against” severe disease 可預防重症 (這邊的 against 用法，需要對於英文介系詞概念性的理解，很難完全用背的，也會是罩門之一)

✔︎ 年齡 65 歲以上的受試者的數量不足：
There is a shortage of subjects aged 65 and above.

這句話要能產出，必須要有 rule-based 和 chunk-based 兩個面向都有良好的基礎。

3/29 (一) 晚上我將帶來 #最後加場 的改變一生英文文法、搭配詞公開課，完整帶你揭開 chunk-based 和 rule-based 英語學習的面貌，脫離「年年學英文，年年從頭學」、「字字是英文，句句非英文」的窘境。

地點：台北市朱崙街60號2F (MRT 南京復興站)
時間：3/29 (一) 7:30 - 9:00 (7:00 pm 入場)

一秒報名：
https://www.accupass.com/event/2103260620021712708765

Photo credit: 中央社

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.

我們吃東西，要經過3個步驟：一、咬，把食物咬到嘴裏；二、嚼，用牙齒把食物嚼碎；三、吞，把嚼碎了的食物吞嚥。這裏就談談與這3個動作有關的字。 咬，最常用的字是bite，例如： 一、He bit off a large chunk of bread.（他咬下了一大塊麵包。）

中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1997954763808158/

FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/


「聖誕小紅莓燉牛肉」Christmas Cranberries Beef Stew


Ingredients:

Beef Short Ribs/ Chunk..........800g
Fresh Cranbrries.....................1 Cup
Pearl Onion.............................10 Pcs
Carrots...................................2 Pcs
Garlic .....................................2 Cloves
Shallot....................................1 Pcs
Onion......................................1/2 Pcs
Red Wine.................................2 Cups
Beef Broth..............................1 Cup
Cranberry Jam.......................1 Tbsp
Tomatoes Paste.....................1 Tbsp
Butter...................................... 1 Tbsp
Brown Sugar............................1 Tbsp
Balsamic Vinegar....................1 Tbsp
Black Pepper............................1 tsp
Sea Salt....................................1/2 tsp
Sprig Rosemary........................1 Bunch
Sprig Thyme.............................1 Bunch
Bay Leave.................................1 Pcs

Method:

1. Seasons The Beef Chunk with Salt And Pepper

2. Add Oil Into A Hot Frying Pan. Sear The beef Until Golden Brown On The Edges.

3. Stir Fry Onion And Shallot In a Saucepan. Add Tomato Paste, Pearl Onions, Carrots, Garlic And the Beef Chunk. Add Red Wins And Cook For 2 Minutes.

4. Add Beef Broth, Fresh Cranberries, Cranberry Jam, Balsamic Vinegar, Brown Sugar, Spring Rosemary, Spring Thyme And Bay Leave. Bring It To Boil And Cook For 1.5 Hours On Low Heat.

5. Finally Add Butter And Mix Well.

Enjoy!!

岩漿從上面流下來，我們還在互相丟蜘蛛絲，這一趟跑起來可是危險至極啊！
更多影片點這裡→https://goo.gl/JzrWb4
我的世界播放清單Ωhttps://www.youtube.com/watch?v=57CKl0pkzvg&list=PLq0LLEuv4Ooig2tN0f_jF_K7UKxOM0nRp

──音樂──
奔跑前：ZigZag
奔跑中：Funky Chunk

"ZigZag" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
"Funky Chunk" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

──台龜──
禁止「劇透破梗提示教學（不要當雞婆大嬸）、鍵盤軍師遠端遙控（來來你來玩）、讓人不悅的言論（請以跟母親大人聊天作為基準­）、洗頻（要洗去洗碗啦）」
違者禁言、忽略或封鎖。
重複性高不回覆「求關注、聊其他遊戲、問幾點開幾點關、這什麼遊戲好不好玩要不要錢、幾歲住哪帥不帥開不開視訊」不禁止但不能洗頻喔。
其他備註「留言在同一串方便回覆、沒有頭香沙發、暫停新增好友名單、請勿觸及任何個資、可以宣傳其他頻道但一場直播限一次、推薦遊戲請至臉書專頁」煩請遵守。
我脾氣很差也管很多，你要是不能乖乖的，就去別的台吧，有更適合你的頻道。

《臉書專頁》https://www.facebook.com/rusiru20434
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