【疫情受災股復甦了?】
上週五,個股普遍都有不錯的漲幅,
反倒是前幾大科技股繼續盤整下跌,連帶把大盤指數帶了下來。
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大致而言,
除了科技股以外,在原物料、能源、金融和工業等板塊都有不錯的表現,
顯示出這些由權重科技股流出的資金,或許是流向上述這些類股當中了。
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另外值得一提的是,
許多疫情受災股也都在上週五出現比較明顯的漲幅,甚至是突破。
像是,
郵輪類股:
嘉年華郵輪 (CCL) 上漲 7.43%、皇家加勒比郵輪 (RCL) 上漲 4.99%。
航空股:
美國航空 (AAL) 上漲 5.48%
達美航空 (DAL) 上漲 2.91%
聯合大陸航空 (UAL) 上漲 6.83%
酒店:
萬豪酒店 (MAR) 上漲 3.26%
希爾頓酒店 (HLT) 上漲 2.44%
影城:
喜滿客影城 (CNK) 上漲 3.9%
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想追這些「疫情受災股」的朋友建議還是要分配好部位,
畢竟股價最後還是要回歸基本面的。
目前持有科技股的朋友也不用太過擔心,
雖然短期上仍有可能繼續回檔,但這些大型科技股都還是有業績支撐的,讓時間來證明一切就好。
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投資美股你也可以選擇 FTX
「用加密貨幣買美股:FTX 股權通證及代幣化股票」
💪https://www.rayskyinvest.com/22935/ftx-tokenized-stock-intro
【用最低 0.01單位購買美股,免除 5%手續費】
💪https://ftx.com/#a=rayskyFB
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【加入Telegram 與 Line 群】
LINE:漫談美股群(美股、ETF交流)
💪 https://rayskyinvest.org.in/Line漫談美股群
LINE:漫談加密貨幣討論群
👉 https://rayskyinvest.org.in/漫談加密貨幣LINE群
TG:漫談美股吃鮪魚
👉 https://t.me/joinchat/L9lTJRvlVybefGlNDHDd3w
TG:雷司紀小道投資免費訂閱
👉 https://t.me/rayskyinvestment
同時也有1部Youtube影片,追蹤數超過250萬的網紅Joanna Soh Official,也在其Youtube影片中提到,SUBSCRIBE for new videos: https://www.youtube.com/user/joannasohofficial To all my Indian fans, Happy Diwali. Here's another Indian Meal Plan. These r...
dal stock 在 Joanna Soh Official Youtube 的最讚貼文
SUBSCRIBE for new videos: https://www.youtube.com/user/joannasohofficial To all my Indian fans, Happy Diwali. Here's another Indian Meal Plan. These recipes are vegan friendly, gluten-free and dairy-free. You can enjoy them for breakfast, lunch & dinner. I hope you love these recipes. I like to keep it simple, balanced and moderate. Which is your favourite dish?
Here's the link to my previous Indian Meal Plan video: https://www.youtube.com/watch?v=-Bgm-iEULxA
Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).
__________
Stay Connected & Follow us!
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__________
BREAKFAST - INDIAN PANCAKES
Ingredients (serves 6)
1. 1 cup Rice Flour – 578Cals
2. 1/3 cup Red Onion, diced – 22Cals
3. 1/3 cup Carrot, grated – 35Cals
4. 1 Red Chilli, finely chopped – 18Cals
5. 3 tbsp. Coriander, finely chopped – 1Cals
6. ½ tbsp. Vegetable Oil – 62Cals
7. Approx 1/3 cup Warm Water
8. A pinch of Salt to season.
120Cals per pancake
Steps:
1) In a bowl, mix the rice flour, carrots, onions, chillis and coriander. Combine well.
2) Then add dd in the water, little by little to make the dough.
3) Grease a non-stick pan with oil over medium-low heat.
4) Pour the batter equally onto the pan to cook the pancakes. This should make about 6 pancakes. Don’t worry if the pancakes do not look perfect.
5) Cook for about 3 – 4 mins on one side until it’s lightly browned. Flip over and cook until the pancake is done. Serve warm.
Instead of the typical sugar loaded sweet pancakes, this recipe is packed with vegetables! Have 3 – 4 pancakes for breakfast!
LUNCH - RICE NOODLES UPMA
Ingredients (serves 2)
1. 3oz / 85g Rice Noodles – 309Cals
2. 1 Small Onion, diced – 7Cals
3. 1 Red Chilli, finely chopped – 18Cals
4. 1 sprig of Curry Leaves – 1Cals
5. 1 tbsp. Vegetable Oil – 124Cals
6. 1 tbsp. Channa Dal / Urad Dal – 16Cals
7. ½ tsp. Cumin – 4Cals
8. ¼ tsp. Black Mustard Seeds – 12Cals
9. ¾ cup Mixed Carrot, Corn & Peas – 90Cals
10. ¼ cup Cashew Nut, halved – 160Cals
11. A pinch of Salt to season
12. 2 sprigs Coriander, chopped – 2Cals
370.5Cals per serving
Steps:
1. Soak noodles in boiling water for about 5 minutes or until soft. Drain and set aside.
2. In a non-stick pan, heat oil over medium-high heat.
3. Add in cumin, black mustard seeds and dal. Fry for about 3 – 4 minutes until dal turns lightly golden and fragrant.
4. Then stir in the onions, curry leaves, chilli, cashew nuts and mixed vegetables. Sautee very quickly for 2 - 3 minutes until cashews are slightly roasted.
5. Don’t forget to season with salt.
6. Mix in the noodles and stir until all the ingredients are evenly distributed. Go head and taste your dish, add more salt if needed.
7. Garnish with coriander and serve warm.
Feel free to add a different variety of vegetables. You can even mix protein into the recipe such as tempeh, tofu, egg or meat. Bring this out to work or school!
DINNER - CHICKPEAS SWEET POTATO GREENS IN COCONUT MILK
Ingredients (serves 4)
1. 1 medium Onion, diced – 44Cals
2. 1 Garlic Clove, peeled – 4Cals
3. 1 Ginger piece, thumb-sized, peeled & sliced – 6Cals
4. 1 Red Chilli, finely sliced -18Cals
5. ½ tbsp. Vegetable Oil – 62Cals
6. ½ tsp. Turmeric Powder – 4Cals
7. 1 tsp. Ground Cumin – 8Cals
8. 1 tsp. Garam Masala – 7Cals
9. 2 cups Pumpkin, peeled & diced – 60Cals
10. 1 can Chickpeas, rinsed & drained – 360Cals
11. 150g Sweet Potato Greens – 53Cals
12. 1 cup Coconut Milk – 410Cals
13. 1 cup Vegetable Stock – 31Cals
14. A pinch of salt
267Cals per serving
Total Cals with Rice: 471
Total Cals with 2 Chapati: 487
Steps:
1. In a food processor, add in the onion, garlic, ginger and chilli. Blend very quickly until it becomes a paste.
2. In a large non-stick pan, heat oil over medium-high heat. Fry the paste for 1-2 minutes until fragrant and then add in the spices – turmeric, cumin and masala. Continue to fry very quickly for another minute.
3. Add pumpkin and chickpeas. Stir and mix well.
4. Add the coconut milk and stock. Bring to a simmer and allow all the ingredients to cook for about 20 - 30 minutes until the pumpkin softens and the sauce thickens. Don’t forget to stir occasionally.
5. Once the pumpkin has soften, add in the sweet potato greens and cook until wilted. Season with salt. Serve warm.
Chickpeas are a great source of protein for vegetarians. You can serve this with a cup of rice or 1 – 2 chappati.
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