熱門Ptt文章

[爆卦]floral中文是什麼？優點缺點精華區懶人包

雖然這篇floral中文鄉民發文沒有被收入到精華區：在floral中文這個話題中，我們另外找到其它相關的精選爆讚文章

在 floral中文產品中有30篇Facebook貼文，粉絲數超過0的網紅，也在其Facebook貼文中提到， 🍇 : 100% Loureiro #洛雷羅 📍Vinho Verde, Portugal 🏡 Quinta de Gomariz 💚Style: Slightly fizzy, low alcohol & Floral + Citrus aromas 🤤Pairing: Sushi, s...

　同時也有14部Youtube影片，追蹤數超過7萬的網紅FABIO GRANGEON 法比歐，也在其Youtube影片中提到，INSTAGRAM ➤ https://www.instagram.com/fabiograngeon FACEBOOK ➤ https://www.facebook.com/fabiograngeo... TIKTOK ➤ https://www.tiktok.com/@fabiograng...

「floral中文」的推薦目錄

floral中文 在 Laura Peng | 愛花城吃 | Instagram 的最佳解答

2021-08-18 21:06:04

#花朵讀書會 ｜Die Blumen der Frauen 花朵與女人 離開已久的花朵讀書會回來了！ 這次讀書會 很 精 彩 ！ 要分享一本我暑假開始讀的書籍 文章有彩蛋 一定要看到最後！ VORWORT 序 (德中對照請看圖片) 早在古歐洲時期每朵花朵都被賦予了不同的含義，這些含義也都透過畫...

floral中文 在 Laura Peng | 愛花城吃 | Instagram 的最佳解答

2021-08-18 21:06:04

#花藝師的日常 ｜ 流星蔥花 #allium 在這麼多好玩有趣的蔥花家族裡 流星蔥花早在1100多年就被引進來歐洲。 她遠看其實並不顯眼 因為他的淡雅紫羅蘭色配上大量一根一根的草綠色 其實很容易被視覺給模糊掉 可是只要他一現身花市 花藝師都會喜歡去買她 而只要她一現身花店 我都一定會帶她回家 她...

floral中文 在 Laura Peng | 愛花城吃 | Instagram 的最佳解答

2021-08-18 21:06:04

#花藝師的養成 ｜德國復活節的象徵花朵 水仙花 神話 |⠀ 水仙的原文名稱「Narcissus」來自希臘神話中的一位貌美的年輕人納西瑟斯，他深愛自己的美貌，在池邊上看者自己貌美的影子，因此深戀不已，以至於不得不在湖中一次又一次地註視自己。 有一天，當他撲向水中擁抱自己影子時墜死，因而化為一株漂亮的...

  • floral中文 在 Facebook 的精選貼文

    2021-09-24 14:27:40
    有 97 人按讚

    🍇 : 100% Loureiro #洛雷羅

    📍Vinho Verde, Portugal

    🏡 Quinta de Gomariz

    💚Style: Slightly fizzy, low alcohol & Floral + Citrus aromas

    🤤Pairing: Sushi, salad, shellfish…overall it’s pretty umami friendly!

    This wine is cheap & good, so good to drink this in such a warm place like Singapore seriously…

    誰說便宜沒好貨？
    我跟你們講快去找葡萄牙這個產區出的Loureiro葡萄
    這邊是知名的葡萄牙綠酒產區（Vinho Verde）
    常常混釀，但我個人喜歡找100% Loureiro的酒～

    為什麼叫它綠酒產區
    就是因為這邊出產的酒顏色有點偏綠
    （對葡萄酒的世界其實蠻白話）
    然後這邊因為靠海太潮濕
    所以釀酒師傳統做法喜歡提早採收
    因此產出的葡萄酒酸度偏高
    而為了不要讓酒太檸檬汁
    常常會用手法作成微氣泡or微甜
    Ok 以上不是重點。

    簡單來說就是超級容易入口
    有果香花香 然後酒精濃度又低
    （我這瓶才11.5% 很多這款酒都在10%左右）
    然後也很適合搭超難搭的日式料理
    那種怕味道被酒搶過的壽司
    不想喝清酒就喝這個～～～

    就說了喝酒不需要裝B 硬花大錢買酒
    是說還好我老闆看不懂中文不然可能會殺了我說這種話
    哈哈哈哈哈

    #口袋沒那麼深就只能靠知識去補

  • 國立故宮博物院 National Palace Museum

    floral中文 在 國立故宮博物院 National Palace Museum Facebook 的最讚貼文

    2021-05-09 00:00:00
    有 650 人按讚

    晝夜無間 詠時辰
    請您來觀賞本院典藏，繪有小天使圖案的宮廷珍寶--懷錶佩飾。 💘

    👩‍💻
    十九世紀「播喴」畫琺瑯鑲珠懷錶
    長4.66公分 厚1.07公分 徑3.32公分

    西洋鐘錶自明清之際傳入中國後，持續受到宮廷及仕宦工商階層的重視與喜愛，成為近代中西文化交流的重要媒介之一。設計精巧，可供隨身佩戴的懷錶，不僅具有計時功能，也是彰顯身份，可供玩賞收藏的貴重物品。

    錶面採白色琺瑯地，羅馬字雙套三針式，錶殼內鑄刻皇冠形圈飾，內有中文「播喴」二字，係瑞士製錶家族Bovet 的中譯廠牌名稱。

    此組對錶的琺瑯圖案，以三名模樣可愛的小愛神邱比特為主體，其中一名雙手高舉果實滿盈的花籃，身繞飄帶自天而降，另二名坐臥相依，四周環繞盛開的紅白玫瑰與姿態各異、筆觸生動的多色花卉。👨‍💻

    來展場走一趟，親眼目睹，讓您喜逐顏開。

    更多訊息：
    https://theme.npm.edu.tw/selection/Article.aspx?sNo=04009166
    https://theme.npm.edu.tw/exh103/a_carland_of_treasures/ch/ch02.html

    👩‍💻
    Pair of "Bovet" pocket watches with pearls and painted enamel, 19th century

    Ever since they were brought to China during the Ming and Qing eras, western clocks and watches were held in high esteem and much beloved by the imperial court, government officials, and merchant class, and they eventually became an important medium for cultural interaction between China and the west during the modern era. Pocket watches, with their intricate design and wearable nature, became not only a convenient instrument for telling the time, but also a status symbol and precious collectable.

    The watch face is made of white enamel, with two sets of Roman numerals and three hands. On the inner side of the watch case, a circular crown marking can be found, within which the Chinese characters “Bo Wei” spell out the Chinese translation for “Bovet”, the Swiss family of luxury watchmakers.

    💘The enamel imagery of this pair of pocket watches centers on three adorable cupids, one of which holds aloft in both hands a floral basket overflowing with fruit, while a sash weaves around his body and drapes from the sky, while the other two sit nestled against each other. The cupids are surrounded by red and white roses in full bloom, as well as other vividly depicted flowers of many forms and hues. Wash techniques are employed to give an air of soft beauty to the clouds and sky in the background, and the rich light and dark contrasts lend a three-dimensional effect to the hair and skin of the cupids, as well as the surrounding flowers and leaves.👨‍💻

    More information:
    https://theme.npm.edu.tw/selection/Article.aspx?sNo=04009166&lang=2#inline_content_intro
    https://theme.npm.edu.tw/exh103/a_carland_of_treasures/en/en02.html
    https://theme.npm.edu.tw/exh103/a_carland_of_treasures/ja/ja02.html

    #故宮典藏精選 #NPM_Selections
    #NPM_Open_Data
    #當期展覽_院藏珍玩精華
    #Current_Exhibits_Masterpieces_of_Precious_Crafts_in_the_Museum_Collection

  • floral中文 在 Facebook 的最讚貼文

    2021-04-17 20:58:46
    有 10,208 人按讚

    今日教大家煮
    📌酸菜魚
    📌酸菜牛肉
    📌芒果椰汁糕

    🍏🍏母親節蘋果膠套裝購買連結🍏🍏
    中文：https://bit.ly/3sswNiz
    英文：https://bit.ly/3sqOajJ

    20210417 live recipes
    特別鳴謝easycook義工團寫的食譜

    酸菜魚
    材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
    醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
    做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
    2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
    3 咸酸菜片薄切塊，白鑊炒至乾身
    4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
    5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
    6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

    肥媽 Maria Cordero
    YouTube Live – April 17, 2021 Recipe English Version
    Hot and Sour Fish Soup with Pickled Mustard Greens
    (YouTube video starts at 1:33.)
    Ingredients:
    Fish - 1 large sea bass (or your choice of fish)
    (Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

    Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
    (Important to choose ones that are SWEET tasting instead of salty.)
    (Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

    Chinese pickled green chili (“pao jiao”) - 1 jar
    Ginger shreds
    Garlic pieces
    Bean sprouts
    Salt - to taste
    Mushroom seasoning powder - to taste
    White vinegar - 1 tbsp

    Potato starch noodles or glass noodles “fensi” - optional to add into the soup

    Fish soup base ingredients:
    Fish bones
    Fish head
    Ginger slices - for frying the fish bones and head
    Ginger slices - for making the soup
    A dash of salt
    Very hot boiling water (to make the fish soup creamy white)

    Marinade fish meat ingredients:
    Salt - a dash
    Egg white - 1
    White pepper - a dash

    Garnish ingredient:
    Dried chili
    Sichuan peppercorns
    Green onion pieces
    Fresh red chili pieces
    Sichuan peppercorn oil

    Methods:
    1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

    2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

    3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

    4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

    5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

    6. Drizzle in 1 tbsp of white vinegar.

    7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

    8. Garnish with fresh red chili and green onion pieces.

    9. Drizzle Sichuan peppercorn oil on top.

    🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

    酸菜牛肉
    材料: 牛肉，青紅辣椒，咸菜
    香料: 薑一片，蒜一粒
    醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
    做法: 1 牛肉先醃備用
    2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
    備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
    咸菜處理可參考酸菜魚
    煮酸菜牛肉可試味需否加糖

    肥媽 Maria Cordero
    YouTube Live – April 17, 2021 Recipe English Version
    Stir Fried Beef with Pickled Mustard Greens
    (YouTube video starts at 26:56.)
    Ingredients:
    Beef steak slices
    (You can replace with beef tenderloin or pork.)

    Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
    (Important to choose ones that are SWEET tasting instead of salty.)
    (If you are using the SALTY type, just add more sugar.)
    (Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

    Red and green sweet bell peppers - sliced
    Minced ginger
    Minced garlic - 1 clove

    Marinade beef ingredients:
    Cooking oil
    Sugar
    Light soya sauce
    White pepper
    Corn starch / flour

    Methods:
    1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

    2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

    3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

    4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

    🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

    芒果棷汁糕

    材料：
    凍滾水 250 ml
    奶 250 ml
    魚膠粉 35 gr （可改用魚膠片5-6片）
    沙糖 100 gr （可依個人喜好加減）
    棷奶 1罐
    芒果 2-3個

    做法：
    1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
    2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
    3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

    肥媽 Maria Cordero
    YouTube Live – April 17, 2021 Recipe English Version
    Mango Coconut Pudding
    (YouTube video starts at 35:35.)
    Ingredients:
    Drinking water - 250ml (do not use tap water)
    Milk - 250ml
    Gelatin powder - 35g (or replace with agar agar)
    Sugar - 100g or to taste
    Coconut milk - 1 can
    (Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

    Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
    (Cut into THICK pieces to avoid pieces from moving.)

    Methods:
    1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

    2. Add in coconut milk and taste test for sweetness.

    3. Let it cool down to room temperature.

    4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

    5. Put in the refrigerator to set.

    6. Cut into cubes. Serve.

    To create mango layers:
    Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

    Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

    After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

    Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

你可能也想看看

搜尋相關網站