It doesn’t matter what business you’re in…

It always pays to have far more prospects in your pipeline than you have time for.

That way, you’re always in demand...

And if you’re always in demand, you must be good at what you do right?

If you’re a sales professional, and your schedule is always full...

You can filter out the prospects less likely to buy from you.

On the flip side, if you always have time for new prospects...

You’ll want to sell every prospect you speak with.

You’ll be coming from scarcity instead of abundance and that is never good for business.

How do you like to ensure your pipeline is always full?

Let me know in the comments

Wow 😲 Time flies ~ What's next from #Aug onwards 😃❓⁉️

Sienny Yong aka Siennylovesdrawing just got a #newcase to protect her Sudio Nio Lemon whenever she is on the go with her favorite earbuds, continue enjoying her #doodling ✍🏻 & #blogging 👩🏻‍💻📝 passion with a comfy long wearing of Sudio #SudioNio Lemon 💛🍋 as well as continue learning by attending #virtual classes 🖥👩🏻‍💻/ online conferences 📲💻/ beautiful music 🎶🎵

Really in love 💛 with her 🆕 SudioNio Lemon🍋 for her enjoyment of #sudio #shapingsound while #stayhome #stayhomestaysafe , so a protection case for it is absolutely must have

Full #Tiktok clip via 📹🌐 https://vt.tiktok.com/ZGJARRkur/

It's versatile, absolutely reliable performance with IPX4 rated ingress protection, yes, it means weather proof from rain ☔🌧️ will not ruin your listening excitement. Its adaptive dual-microphone #technology will filter out noises especially whenever on a call. It comes with 4 wing sizes for each user to find suitable & comfortable soundscape on ears👂🏻👂🏻

Let's #shopping for your pair from Sudio via 🛒🌐 https://www.sudio.com/my
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#SudioMoments #truewireless #wirelessearbuds #tws #earphone #bluetooth #lifestyle #experience #sharing #sharingiscaring #sound #ProductReview #life #moment #enjoyhome

Wow 😲 Time flies ~ Already half of 2021 gone, what's next from #Aug onwards 😃❓⁉️

Nothing more important than Sienny Yong aka Siennylovesdrawing is enjoying #doodling ✍🏻 & #blogging 👩🏻‍💻📝 passion with a comfy long wearing of Sudio #SudioNio Lemon 💛🍋 as well as continue learning by attending #virtual classes 🖥👩🏻‍💻/ online conferences 📲💻/ beautiful music 🎶🎵

Really in love 💛 with her 🆕 SudioNio Lemon🍋 for her enjoyment of #sudio #shapingsound while #stayhome #stayhomestaysafe

Full #Tiktok clip via 📹🌐 https://vt.tiktok.com/ZGJARRkur/

It's versatile, absolutely reliable performance with IPX4 rated ingress protection, yes, it means weather proof from rain ☔🌧️ will not ruin your listening excitement. Its adaptive dual-microphone #technology will filter out noises especially whenever on a call. It comes with 4 wing sizes for each user to find suitable & comfortable soundscape on ears👂🏻👂🏻

Let's #shopping for your pair via 🛒🌐 https://www.sudio.com/my
A 15% #discountcode "SUDIOTIKTOK" with 🆓delivery to Malaysia 🇲🇾 & Worldwide 🌍 Ohh ya... It's with a, 3️⃣years #warranty ya 👍🏻😁

#SudioMoments #truewireless #wirelessearbuds #tws #earphone #bluetooth #lifestyle #experience #sharing #sharingiscaring #sound #ProductReview #life #moment #relax #enjoyhome

秘訣一 比例蛋：水=1：1.5，蒸蛋Q彈滑嫩的絕佳比例
秘訣二 用濾網過濾蛋液結締組織，蒸蛋口感較細緻
秘訣三 冷水下鍋小火蒸，表面更平滑
秘訣四 有水分的材料先瀝乾再加，才不會破壞口感
Recipe secret 1 Ratio of eggs to water = 1:1.5, an optimal ratio for a springy texture.
Recipe secret 2 Using a sieve to filter out the gelatinous tissue gives the steamed egg mixture a more delicate texture.
Recipe secret 3 Putting cold water in the steamer on low heat creates a smoother surface.
Recipe secret 4 Adding water to the mixture and draining it off later will not harm the taste.

水蒸蛋Poached Eggs

材料：
雞蛋 1碗
水 1又1/2碗
Ingredients:
Eggs 1 bowl
Water 1 1/2 cups

調味料：
鹽 1/2茶匙
白胡椒粉 1/4茶匙
米酒 1大匙
Salt 1/2 teaspoon
White pepper 1/4 teaspoon
Rice wine 1 tablespoon

作法：
1. 將雞蛋、水及所有調味料倒入大碗中，拌勻後以濾網過濾掉結締組織及泡沫，再將蛋液裝碗。
2. 炒鍋加入水，放上蒸架，再擺上作法1的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。
Preparation Method:
1. Put eggs, water, and all seasonings into the bowl and mix well, strain the mixture back into the bowl through a sieve to filter out foam and gelatinous material.
2. Add water to a steaming pot then place the bowl of egg mixture from step 1 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the side of the bowl produces no ripples, the egg mixture is cooked.

鮮奶蒸蛋白Steamed Milk and Egg White

材料：
蛋白 1碗
鮮奶 1又1/2碗
Ingredients:
Egg white 1 bowl
Fresh milk 1 1/2 cups

調味料：
鹽 1/4茶匙
玉米粉 1又1/2大匙
Seasoning:
Salt 1/4 teaspoon
Corn flour 1 1/2 tablespoons

作法
1. 將鮮奶、玉米粉、鹽倒入大碗中拌勻，再加入蛋白拌勻，以濾網過濾掉結締組織及泡沫，再將蛋液裝碗。
2. 炒鍋加入水，放上蒸架，再擺上作法1的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。
Preparation Method:
1. Put the milk, corn flour, and salt into a bowl and mix well, then stir in the egg white and strain the mixture back into the bowl through a sieve to filter out foam and gelatinous material.
2. Add water to a steaming pot then place the bowl of egg mixture from step 1 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the side of the bowl produces no ripples, the egg mixture is cooked.

南瓜蒸蛋Pumpkin Eggs

材料：
雞蛋 1碗
南瓜 150公克
水 1又1/2碗
Ingredients:
Eggs 1 bowl
Pumpkin 150 grams
Water 1 1/2 cups

調味料：
鹽 1/2茶匙
白胡椒粉 1/4茶匙
Seasoning:
Salt 1/2 teaspoon
White pepper 1/4 teaspoon

作法：
1. 將南瓜切小塊後蒸熟，壓成泥備用。
2. 將雞蛋、水及所有調味料倒入大碗中，拌勻後以濾網過濾掉結締組織及泡沫，再將蛋液裝碗，加入南瓜泥拌勻。
3. 炒鍋加入水，放上蒸架，再擺上作法2的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。
Preparation Method:
1. After steaming, cut the pumpkin into small pieces then mash them up.
2. Place the eggs, water, and all seasonings into the bowl and mix well. Strain the mixture through a sieve to filter out foam and gelatinous material. Then add the pumpkin pulp into the bowl and stir in well.
3. Add water to the steaming pot and place the bowl of egg mixture from step 2 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the bowl produces no ripples the egg mixture is cooked.

翡翠蒸蛋Jade Steamed Eggs

材料：
雞蛋 1碗
菠菜葉 100公克
水 1又1/2碗
Ingredients:
Eggs 1 cup
Spinach leaves 100 grams
Water 1 1/2 cups

調味料：
鹽 1/6茶匙
白胡椒粉 1/6茶匙
Seasoning:
White pepper 1/6 teaspoon
Salt 1/6 teaspoon

作法
1. 燒一鍋水，將菠菜葉放入鍋中，汆燙約10秒後沖涼擠乾，切末備用。
2. 將雞蛋、水及所有調味料倒入大碗中。拌勻後以濾網過濾掉結締組織及泡沫，將蛋液裝碗，再加入菠菜末拌勻。
3. 炒鍋加入水，放上蒸架，再擺上作法2的蛋液，以小火蒸約18分鐘後後輕敲碗邊無水波紋即熟。
Preparation Method:
1. Boil the spinach leaves in the pot of water for about 10 seconds, afterwards squeeze them out and mince them. Set aside.
2. Place eggs, water and all seasonings into the bowl and mix well. Strain the egg mixture through a sieve to filter out foam and gelatinous material, then add the spinach leaves and stir well.
3. Add water to a steamer pot and place the bowl of egg mixture from step 2 atop the steaming rack and steam on low heat for about 18 minutes. When tapping on the side of the bowl produces no ripples, the egg mixture is cooked.


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張媽媽示範自製豆漿和豆腐花, 白雪雪, 人見人愛. 記得like我的Video同訂閱我的頻道呀! 如喜歡的話，請分享給朋友家人。謝謝。

MamaCheung's homemade Soya Milk and Tofu Pudding Dessert, delicious served either hot or cold. I hope you like it. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.

#張媽媽 #豆腐花 #豆漿

材料（十碗份量）:
二百五十克黃豆
兩茶匙食用的熟石膏粉
兩茶匙粟粉
二千四百毫升水
密身布袋

糖漿材料:
二百克冰糖
二百毫升水
一大片拍鬆薑

做法:
將黃豆用水洗淨，然後用水浸過面，浸透黃豆（夏天浸四小時，冬天浸六小時）. 將所有黃豆用二點四公升水用攪拌機打爛, 將打好了的豆漿倒入布袋隔豆渣, 扭緊袋口，防止豆渣漏出. 將豆漿煮滾, 煮時會起泡沫，要取走. 用木鏟攪勻，否則會黐底煮燶. 滾後煮多兩分鐘，除去草青味. 將食用的熟石膏粉和粟粉加入碗，加三湯匙水, 攪勻粉水後加入另一個煲，再連隨將豆漿沖入煲內. 搇蓋，靜止一小時. 一小時後，除去豆腐花面上的泡沫，漂亮的豆腐花便食得了.

Ingredients（ten bowls）:
250g Soya bean
2tsp Gypsum powder
2tsp Corn Starch
2400ml Water
1 linen bag

Summary:
Wash the soya bean, and soak for 4 hours in the summer, 6 hours in the winter. Blend the soya water with 2400ml of water in a blender. Pour the mixture into a linen bag to filter out the residue. Cook the soya milk, remove the bubbles on the surface. Use a wooden spatula to stir the soya milk occasionally while it is boiling to stop it from getting burnt. When the soya milk starts boiling, cook for another 2 minutes to remove the grassy taste. Dissolve the gypsum powder and corn starch with 3 tablespoon of water, then pour it in another pot. Immediately pour the cooked soya milk into the same pot, cover with a lid and let it rest for 40 minutes. After this, remove the bubbles formed on the surface, and tofu pudding is ready to be served.

食譜/Recipe: http://mamacheungcooks.blogspot.hk/2015/07/tofu-pudding-dessert-easy-recipe.html

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波菜麵疙瘩 Spinach Gnocchi

材料:
中筋麵粉 600克
鹽 4克
波菜葉 130克
水 250克

Ingredients:
All purpose flour 600g
Salt 4g
Spinach leaves 130g
Water 250g

作法:
1. 將波菜葉與水用果汁機打約1分鐘後過濾掉渣後取300CC的波菜汁備用。
2. 將波菜汁與其他材料混合後揉勻至表面光滑，用濕布或保鮮膜包好靜置約10分鐘後再揉約1分鐘即成波菜麵糰。
3. 燒一鍋水，將麵糰搓成長條，壓扁後撕成片狀下鍋煮至浮起，撈出即是麵疙瘩。或桿成薄片切條即是波菜麵。

Preparation Method:
1. Place spinach leaves and water into a blender and blend for about 1 minute, filter out the fibers and set aside 300CCs of the spinach juice.
2. Mix the spinach juice and other ingredients together to form a smooth dough. Wrap the dough in a damp cloth or cling film and let stand for 10 minutes, then knead it again for 1 minute then the dough will be ready to be used to make spinach noodles.
3. Boil a pot of water, roll the dough into long strips, flatten and break off small pieces and boil to make gnocchi, or roll the dough out to a thin round sheet then slice into strips to make spinach noodles.

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