One of the highlight of the day! Went to a private outdoor onsen. All the onsens available at YangMingShan (陽明山) are sulfur spring (硫磺）. Which look mi...
One of the highlight of the day! Went to a private outdoor onsen. All the onsens available at YangMingShan (陽明山) are sulfur spring (硫磺）. Which look milky or some even more like a yellowish brown color. Unlike most of the hot spring that available in the hotel located at YangMingShan, this is actually a private outdoor hot spring that located out of the hot zone area. Only local people know this spot. It cost only 150 taiwan dollar per person and if you are here remember to bring a towel with you, if not you need to pay 50 taiwan dollar to get one towel for yourself.
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Onsen which contains Sulfur spring can helps to reduce your body tiredness and in a way that it also helps to improve your health condition. Unlike most of the onsen I visited in Japan, there are beautiful changing room and hair dryer for you to fix your hair, this one you need to pay extra in order to use the hair dryer and the place actually not as glam as those I went in Japan. But still, the hot spring is really good and suit for people who traveling with a group of family. You can go in alone or with extra one. Just be careful the water is really hot and you might need to slowly dip in your leg first and then your body. Each 10-15 mins, you need to rest abit before dip in for the second time. For first timer, normally you can try 20 mins max. After you done with it, you might need to take a rest first as sometime people might feel a little dizzy after enjoying their hot spring. It’s definitely a good experience! I tried both and I love it! If you go onsen at night, you will sleep very well until the next morning! #chanwontravel #chanwonintaiwan
yellowish-brown 在 Lam Gia Trinh Youtube 的最佳貼文
❔ What about this video:
Xôi chiên phồng bắt đầu có mặt tại miền Nam từ những năm 50 của thế kỷ trước. Chuyện kể về sự vụng về của một người đầu bếp ở xứ Biên Hòa (Đồng Nai) vô tình làm rơi cục xôi nhỏ vào chảo dầu đang sôi. Thấy miếng xôi phồng to, thì ông nếm thử cảm thấy vừa dẻo vừa thơm, ông làm thử vài miếng khác mời cả nhà cùng ăn và ai cũng khen ngon.
Từ cái duyên tình cờ, thì người đầu bếp nghĩ đến việc biến món xôi chiên phồng trở thành món ăn chính của quán. Ông không để hạt nếp nguyên vẹn như làm xôi thông thường, mà ông quết chúng mịn hơn, trong nếp ông còn pha thêm ít đường cho có vị ngọt, bột sau trộn được ngâm trong dầu ăn.
Muốn làm được chiếc bánh ngon cần phải chọn nếp ngon. Nếp ngon là nếp dẻo. Tuy nhiên khó hơn cả là nghệ thuật chiên xôi. Xôi phồng như quả bóng thích mắt, miếng xôi mỏng, giòn, ăn bùi và dẻo dẻo rất hay.
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Discovery Fried Sticky Rice with larger size than a ball that you’ve never seen before.
Xoi chien phong or fried sticky rice cake is a popular food in Southern Vietnam. It is made from steamed glutinous rice and green beans and has the shape of a big yellowish-brown ball.
There were a number of food stalls selling fried sticky rice cakes in Dong Nai in the year 1952. This stunning dish has become very popular throughout the southern provinces of Vietnam because it is acceptable in all regions as a kind of snack that is easy to eat and easy to make.
Once you select all the necessary ingredients, If the ingredients are not cooked well, the cake will not rise completely and on the other hand if the mixture is overcooked the cake will not be crispy and large.
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yellowish-brown 在 Travel Thirsty Youtube 的最佳解答
Borassus flabellifer, commonly known as doub palm, palmyra palm, tala palm, toddy palm or wine palm, is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Cambodia, Laos, Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is reportedly naturalized in Pakistan, Socotra, and parts of China.
The top portion of the fruit must be cut off to reveal the sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but with a milder flavor and no pit. The sweet jelly seed sockets occur in combinations of two, three or four seeds inside the fruit. The jelly part of the fruit is covered with a thin, yellowish-brown skin. These are known to contain watery fluid inside the fleshy white body. These seed sockets have been the inspiration behind certain sweets Sandesh called Jalbhara (জলভরা) found in Bengal.
The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue and tastes similar to a Coconut flesh. The skin is also eaten as part of the fruit similar to how mango skins are often consumed along with the fruit. Bengali People have perfected the art of making various sweet dishes with the yellowish viscous fluidic substance obtained from a ripe palm fruit. These include Mustard oil fried Taler Bora,tastes best when fried in Sunflower oil (তালের বড়া), or mixed with thickened milk to form Taal-kheer (তাল ক্ষীর).