關於 http head method ，我們在網路上蒐集到這些相關的討論、資訊與評價

🔥 วันนี้แอดขอชี้เป้าเครื่องมือที่ช่วยทดสอบ API นั่นก็คือ Thunder Client ซึ่งจะช่วยให้เราสามารถทดสอบ API ได้ง่ายๆ ผ่าน Visual Studio Code
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🌈 Thunder Client เป็น GUI-based Rest Api HTTPS client คล้ายกับ Postman เลย ใช้งานง่ายมากๆ โดยมีฟีเจอร์พื้นฐานให้ใช้งานดังนี้
.
✅ ส่ง Http/Https โดยใช้ Methods GET, POST, PUT, DELETE, PATCH, HEAD และ OPTIONS.
✅ มี Tabs History, Collections และ Environment เพื่อให้สะดวกต่อการใช้งาน
✅ รองรับ Basic Auth, Bearer Token และ OAuth 2.0
✅ ส่ง Body ในรูปแบบ Text, Json, Xml, Form Data, Files และ Form-Url-Encoded
✅ มี GUI ที่เข้าใจง่าย ไม่ต้องมีความรู้ในการเขียน Script ก็สามารถใช้งานได้
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⚡ วิธีการติดตั้งก็ง่ายแสนง่าย เพียงแค่ เปิด VSCode ขึ้นมา คลิกที่ Extention ค้นหาคำว่า “Thunder Client” แล้วคลิก install ได้เลย เมื่อติดตั้งเสร็จแล้วก็จะมีไอคอนของเจ้า Thunder Client อยู่บน side bar
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⚡ วิธีการใช้งานเพียงแค่คลิกที่ New Request -> ใส่ Web API ที่ต้องการทดสอบ -> เลือก method -> คลิก send รอดูผลลัพธ์ก็เป็นอันเสร็จเรียบร้อย เห็นมั้ยง่ายมากกกกก !!
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💥 ส่วนใครอยากศึกษาเพิ่มเติมเกี่ยวกับเจ้า Thunder Client สามารถกดลิงค์นี้ได้เลย >> https://github.com/rangav/thunder-client-support
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borntoDev - 🦖 สร้างการเรียนรู้ที่ดีสำหรับสายไอที่ในทุกวัน

今日教大家
📌芝士磨菇雞胸
📌吊燒雞
📌煎鵝肝
📌麵包布丁

✨✨✨✨✨✨✨✨✨✨
SANISWISS 🇨🇭消毒除油除味（只限香港）
📎https://www.saniswiss-hk-shop.com/

只限馬拉， 新加坡粉絲連結
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♦️Vip Code:maria 2♦️

Whatsapp🔻64188222
https://wa.me/85264188222?text=%E8%A8%82%E8%B3%BCSaniswiss%E7%94%A2%E5%93%81
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護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

✨✨✨✨✨✨✨✨✨✨✨
鵝肝和牛凍肉資料👉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送可調式牛油果及水果刮刀
$2000再送扭擰調理夾

✨✨✨✨✨✨✨✨✨✨✨✨✨
中英對照食譜
再一次多謝義工團的幫忙🙇‍♀️🙇‍♀️

💥麵包布丁💥
麵包材料
📌雞蛋2隻
📌提子麵包半個，方包3塊
📌乾提子適量
📌白砂糖70g
📌玉桂粉1/2茶匙
📌鮮奶1杯
📌牛油60g（已溶）
📌焗爐用的長盤
吉士醬材料
（建議用一半份量，除非想整多少少吉士醬另有用途。）
📌蛋黃4隻
📌鷹粟粉30 gram
📌 鮮奶390 ml
📌鮮奶100 ml
📌白砂糖35g
📌 白砂糖2湯匙
📌牛油2茶匙
麵包做法
1. 雞蛋2隻放入大碗用手動打蛋器打均，之後加入白砂糖一起再打均。再加入玉桂粉，鮮奶，牛油，打均。
2. 長盤底掃上牛油。
3. 把提子麵包，方包，乾提子，均勻地鋪滿長盤內。
4. 把已發均的蛋漿倒入長盤內。之後稍等片刻，讓麵包把蛋漿全吸索。
5. 放入焗爐，調較溫度180度，共35分鐘。
吉士醬做法
6. 倒入390 ml鮮奶在平底鑊，加入白砂糖35g，用細火慢慢煮滾至起泡。
7. 另一邊把蛋黃放入大碗內，加入2湯匙白砂糖，用手動打蛋器打均至起泡。
8. 加入鷹粟粉，再打均，再把100 ml鮮奶分2次加入，攪均。
9. 把步驟6的鮮奶離火稍為攤涼大約30秒，之後逐少逐少倒入蛋漿內，邊倒邊攪均。（不可以停止攪均動作）
10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊，開細火，再不斷攪均直到杰身，再放入牛油熄，杰身可熄火。
11. 麵包焗好後，放自己喜歡的份量在碟上，再倒入適量已煮好的吉士醬，即成。（如麵包焗好後，吉士醬放涼後太杰身，可以加入少許鮮奶稍為煮熱，稀釋一下吉士醬。）
Bread Pudding with Custard Sauce
(YouTube video starts at 6:49. Skip 44:51 for final process.)
Ingredients:
Eggs - 2
Sugar - 70g
Cinnamon powder - ½ tsp
Milk - 1 cup
Melted butter - 60g
A bowl of mixed raisins and cranberries
Assorted breads - hand tear into small pieces
Custard Sauce ingredients: (suggest to use half portion)
Milk - 390ml
Sugar - 35g
Egg yolks - 4
Sugar - 2 tbsp
Corn flour - 30g
Milk - 100ml
Melted butter - 2 tbsp
Methods:
1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside.
2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1.
3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown.
4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside.
5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks.
6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside.
7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional.
If the custard sauce is too thick, just mix in a bit of milk to thin it.
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💥煎鵝肝💥
材料:鵝肝，啤利或青蘋果
調味料:鹽，黑胡椒，白醋
步驟:
1 切好啤利加上白醋 待用
2 鵝肝稍解凍切厚片加麵粉撈勻
3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉，趁鑊熱放啤利煮熱盛起後鵝肝放面
Pan Fried Foie Gras – Goose Liver
(YouTube video starts at 55:47.)
Ingredients:
Goose liver - (defrost and slice into thick slices)
Pear - 1 (peeled and shredded)
White vinegar
Flour
Salt
Black pepper
Methods:
1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside.
2. Coat the goose liver with a think layer of flour.
3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top.
4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve.
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💥吊燒雞💥
材料: 雞一隻
調味料: 鹽胡椒粉五香粉
脆皮水: 白醋三湯匙，大紅淅醋二湯匙，一大湯匙麥芽糖
步驟:
1 雞捽洗乾淨，撕去肥膏，索乾水，雞身用胡椒粉，多些鹽塗勻，雞肚用鹽，胡椒粉半茶匙，五香粉大半茶匙塗勻醃20-30分鐘
2 雞頭先放滾水中淥10-20秒，手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起
3全身塗上脆皮水(包括雞腋下)吹乾，6-8小時內重複以上步驟共三次
備註: 焗爐，氣炸鍋或燒烤爐都可以，時間約半小時
Hang-Dry Crispy Roasted Chicken
(YouTube video starts at 37:51. Skip to 48:59 for final process.)
Ingredients:
Chicken - 1 whole (wash, remove excess fat, and pat VERY dry)
Marinate ingredients:
White pepper - ½ tsp
Salt - more than usual
Five spice powder - ½ tsp or more
Crispy glazing ingredients:
White vinegar - 3 tbsp
Chinese red vinegar - 2 tbsp
Maltose - 1 tbsp (for glossy crispy skin)
Methods:
1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most.
2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid.
3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow.
For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above.
4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken.
5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked.
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💥芝士磨菇雞胸💥
村料：
📌雞胸
📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用)
📌切達芝士 (cheddar cheese)
📌莫扎里拉芝士(mozzarella cheese)
📌蒜頭及乾蔥各一個🧄
📌麵粉
📌牛油
📌欖油
📌牛奶一杯
📌水
調味料：
📌鹽、蒜鹽
📌黑胡椒粉
📌雞粉或菇粉
做法：
1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋)
2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救*
3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉；或可用茹粉
4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型，待用
5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒，蒜鹽及牛油分小塊平均放在菇面待用
6.用鑊中，加入欖油和牛油先煎雞胸，將雞胸放下定了荷包的型，然後放在盛了蘑菇的盆面上，待用
7.用同一隻煎完雞胸的鑊和油，加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下，另加入牛奶和少許水再炒熱，倒入荷包和盆內
8.焗之前在盆面放些碎的切達及莫扎里拉芝士（cheddar and mozzarella cheese）
9.將盆放入氣炸煱或焗爐用180度焗10分鐘後，拿出來再放多些芝士再焗5-8分鐘，再焗的時間視乎蘑菇有沒有排出水份
Baked Cheese Mushroom Stuffed Chicken Breast
(YouTube video starts at 22:28. Skip to 52:59 for final process.)
Ingredients:
Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket)
Button mushrooms
Shallot - 1 clove (minced)
Garlic - 1 clove (minced)
Flour
Milk
Marinate ingredients:
White pepper - to taste
Garlic-salt - to taste
Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry)
Black pepper - to taste
Topping ingredients:
Cheddar cheese
Mozzarella cheese
Methods:
1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside.
2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside.
3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside.
4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside.
5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top.
6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.

Voices of Photography 攝影之聲
Issue 26 : 末日棲居
Dwelling in the Apocalypse

面對不可預期的來日，我們是否與德國詩人腓特烈．賀德林曾言的「詩意地棲居」更加疏遠？災害與戰禍、虛假與算計，人類世界無限擴張的野心和欲望未曾降低，人的存在也愈來愈難以賦添詩意。而衝突升高的國際政治情勢，使此刻相隔末日只剩兩分鐘的「末日時鐘」竟回到與1953年冷戰時期的同一等級，成為二戰結束以來與末日距離最近的年代。我們如何可能地棲居——在末日到來的大地？

志賀理江子迷離如夢般的影像書寫，是她在2011年親歷東日本大地震之後對於存在與死亡的感知路徑。在新作《Human Spring》中，志賀試圖打開如今已逐漸被封閉但仍存於人類內在的自然性與身體感，透過繪織意識流般的圖景，呈現著對於人性與生存本身的冥思啟示。林諭志的《Asongcalledformosa》是他在漫長的家園行旅中刻錄的私房曲盤—故鄉與里人、工業區和荒涼的海岸、父親在二戰時遭日本軍徵召至南洋服役的往事記憶⋯⋯，跨越數十年的影像在此首次發表，島嶼的戀曲與哀歌幽幽鳴奏，旅人一路踽踽低吟。1980年代起投入錄像裝置創作的袁廣鳴，作品反映著對於日常生活的不安覺察，自上世紀末的《關於米勒的晚禱》、《離位》到本世紀的《城市失格》、《能量的風景》、《棲居如詩》、《日常演習》等系列作品，發散著前末日感氣息的寓言，這些寓言緩慢漂移在去人化的現代社會空間，直至世界轟然炸裂。

在本期中，謝佩君深度描寫美國藝術家克利斯迪安．馬克雷與亞瑟．賈法各自運用現成影像蒙太奇的創作，傳遞著影像生產中戰爭、暴力的末世預警，這兩件於今年威尼斯雙年展中受到矚目的錄像作品，同時反映著本屆「願你生活在有趣的時代」這個對現今世界充滿各種不確定性的喻義主題。陳儒修則從影史開展的歷史性一幕—「火車進站」—指出電影發展的開端與災難的關聯、災難電影與現實經驗的糾葛，以及電影本身所造成的歷史性災難。

日本在今年告別「平成」年代並開啟「令和」年號，對日本的政治與文化進入新的階段有著重要的象徵意義，張世倫從昭和天皇裕仁於1946年發表的「人間宣言」開始，針對天皇形象在戰後的轉變與影像包裝歷程，進行了細緻地視覺解析，檢視天皇制度綿延而生的歷史記憶與文化政治。「攝影書製作現場」單元則近訪日本藝術書籍出版社赤赤舍創辦人姬野希美，記錄了外界少見的編印工作實況。

今年三月起，《攝影之聲》與空總台灣當代文化實驗場合作舉辦了一系列由藝術家和影像研究者帶領的「歷史後像：攝影史敘事工作坊」，嘗試推進攝影史的當代意義與創造性思索。本期我們特別摘錄其中由高重黎主持的「影像機器工作坊」談話，在這份講稿中，他以視覺原理出發，揭示藝術與文學創作如何回應攝影與視覺，並創造出強調手眼協作感知的「觸／視頭部造相術」，為思考攝影／視覺史帶來新的啟發。關於工作坊系列的更多內容，我們將在後續製作的專題中呈現。同時，我們近期也將舉辦攝影史論壇與相關活動，等待你一起來參與。

● 更多內容預覽 / 購書 Order | http://bit.ly/vop26

In the face of unpredictable days ahead, have we drifted even further away from the “poetic dwelling” the German poet Friedrich Hölderlin so poignantly described? Disasters and wars, lies and scheming - the ambitions and desires that plague the human world never cease to expand, making it harder to imbue the presence of humans with a sense of poetry. As the threat of conflict in global politics rises to its highest level since the Cold War in 1953, where the “doomsday clock” stays at two minutes to midnight, we are closer than ever to the end since World War II. How do we possibly survive on this land as the apocalypse closes in?

Shiga Lieko’s dream-like imagery creations reflect her perception of life and death after living through the Great East Japan Earthquake in 2011. In her latest work, Human Spring, Shiga attempts to recover the sense of nature and self that lies within all humans but has since been forgotten and buried. She does so through the use of imagery that flows like a stream of consciousness, presenting a picture of meditation on human nature and survival itself. Lin Yu-Chih’s Asongcalledformosa is a private songbook he created on a long travel home, filled with songs like that of his hometown and its people, the industrial area and the desolate coast, and memories of his father being recruited by the Japanese army to serve in Southeast Asia. These images taken over the course of decades are published for the first time, singing the love and sorrowful songs of this island that the traveler hums along to as he set out on his journey. Yuan Goang-Ming has been working with video installation since the 1980s, and his work illustrates a sense of uneasiness towards daily life. From About Millet’s The Angelus and Out of Position created at the end of last century, to more recent works such as City Disqualified, Landscape of Energy, Dwelling and Everyday Maneuver, a sense of our past and last days permeates his creations, the message of which is drifting afloat in the modern social space that has been dehumanized, until the world can finally take no more.

In this issue, Hsieh Pei-Chun describes in great detail American artists Christian Marclay and Arthur Jafa’s works that consist of found footage, and are warning of war and violence. Their works received much attention in this year’s edition of the Venice Biennale as they reflected the metaphorical theme of the Biennale that hints at uncertainties in today’s world, “May You Live in Interesting Times”. On the other hand, Chen Ru-Shou draws a connection between movies and disasters, the entanglement of disaster films and real-life experience and finally the disasters brought about by filmmaking itself.

Japan’s era name change from Heisei to Reiwa this year is symbolically significant both for her politics as well as her culture which have also entered a new era. Chang Shih-Lun takes a look at the post-war transformation in the external images of Emperor Hirohito since his “Declaration of Humanity” in 1946, analyzing in detail the memories of history and cultural politics that followed Japan’s imperial system. Furthermore, the Photobook Making Case Study segment features a rare behind-the-scenes look at printing work with Himeno Kimi, founder of AKAAKA, a Japanese art book publisher.

Since March this year, we have been co-organizing with C-LAB the Afterimage of History: Photography History Narrative Workshops, a series of workshops led by artists and imagery researchers, promoting the critical thinking of contemporary meaning and creativity in the history of photography. In this issue, we are featuring an excerpt from artist Kao Chung-Li’s lecture in his Imagery Machine workshop, in which he spoke about the principles of visual imagery, and revealed the ways art and literary creations responded to photography and visual perception. (Kao also created a concept called “chù/shìh tóu bù jhào siàng shù” (tangibility of touch/sight head phase-image making method), a method to illustrate the perception of touch and sight in image creation, inspiring new ways to approach photography and visual history.) We will be featuring more content from the workshops in future issues. At the same time, we will also be organizing a forum on photography history, and we look forward to your participation.

Cover photo: Shiga Lieko, Human Spring, 2019 / courtesy the artist.
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Voices of Photography 攝影之聲
www.vopmagazine.com

FINALLY! The highly requested overnight heatless waves tutorial ??‍♀️ This is literally life-changing; I haven't touched my curling wand since I started doing this and am so excited to finally share my voluminous curly hair tutorial with you all! I initially saw the robe belt method from Marcela Tumas https://youtu.be/dS9FWzJUEtE and after 5 tries (tweaking it as I went along) I finally perfected it. So here are some of my tips on how to get big loose waves using no heat. Enjoy!


Fluent in more than one language? Help me + other viewers by adding subtitles for this video in your language here! ?‍♀️
http://www.youtube.com/timedtext_video?v=pGb_1WIJdbg&ref=share



FOLLOW ME!
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Ok I know it took me 1000000 years to finally upload this but life has been really crazy for the past month ?
Some notes: I do this on dry hair! Not damp or wet. Also, you can tie a scarf around your head if you're scared it'll move while you're sleeping but I would only recommend this if absolutely necessary; it does reduce volume and I like big waves ?

How are you all holding up? I think I'd be fine if I could go to the gym but staying inside my apartment all day is making me feel really sluggish ? I hope you're all staying safe and healthy though!
Recently, I've been baking to relieve stress but it's actually becoming a problem ? my fridge is full of waffles, mochi, banana bread, and probably apple cobbler by tomorrow if I'm feeling sad enough lol...and I can't even give any of these to my friends anymore bc nobody's leaving the house!! I really am gonna be rolling out of quarantine huh ?
I'll probably film a chit chat GRWM soon! Please leave questions or topics you want me to talk about in the comments so it feels more like a conversation LOL I'm going insane ?

♡ xo
﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍﹍


I N T H I S V I D E O
‹ use yesstyle code "JESSICA10" for $ off ›

HAIR ⁺
˖ Robe Belt from Double Dare OMG! Spa Robe Pink http://bit.ly/2RVyvaK
˖ Goody Women's Ouchless Elastics Hair Ties (Black, 2MM) https://amzn.to/33DClvG
˖ Velvet Scrunchie from a PR package (similar: https://bit.ly/2wtG2YO)
˖ Faux Fur Hair Tie (Gray) https://bit.ly/3dlmC98
˖ OUAI Soft Hair Spray (no longer available but another fav for me is the Tresemme TRES Two Hair Spray: https://bit.ly/2WH0dgJ)

WEARING ⁺
˖ DISCOSALON Letter-Printed Boxy Pullover Sweatshirt (Mint Green) https://bit.ly/2UqrDVa
˖ Purseka Sheer Turtleneck Long-Sleeve Top (Almond) https://bit.ly/39eR8OC
˖ Artemis Apollo Deon Earrings https://bit.ly/3djUljb


︾

T E C H

˖ CAMERA
Canon EOS Rebel T6i DSLR
https://amzn.to/2PcG1Mk

˖ LENS
EF-S 18-55mm IS STM Kit Lens
https://amzn.to/2P7wAxx

˖ EDITING PROGRAM
Final Cut Pro X 10.4.1


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M U S I C

˖ Qumu - Animal Crossing Bubblegum K.K. Remix https://youtu.be/1nomS1pYeZ0

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? BUSINESS EMAIL: jessica@rare.global


FTC: Not sponsored ♡ Some links listed are affiliate links and some products used I received in PR („• ֊ •„)

When You Don’t Know How To Achieve Effortless Productivity As A Sales Professional, You’re Leaving A Lot Of Money On The Table. Click Here To Discover How To Close Deals Faster With New Sales Secrets Found In Dan’s Article: http://effortlessproductivity.danlok.link

The biggest reason why most people don’t achieve success is because their schedule is controlled by other people’s agenda. If you’re nodding your head of recognition, watch this video now as Dan and Desmond, his Executive Director, breaks down how to achieve effortless productivity using the “batcave method”, time blocking, and other unusual tips.

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Please understand that by watching Dan’s videos or enrolling in his programs does not mean you’ll get results close to what he’s been able to do (or do anything for that matter).

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Your results are dependent on many factors… including but not limited to your ability to work hard, commit yourself, and do whatever it takes.

Entering any business is going to involve a level of risk as well as massive commitment and action. If you're not willing to accept that, please DO NOT WATCH DAN’S VIDEOS OR SIGN UP FOR ONE OF HIS PROGRAMS.

This video is about How To Achieve Effortless Productivity - The "Batcave Method", Timeblocking, And Other Unusual Tips
https://youtu.be/feTgkPyIL1s
https://youtu.be/feTgkPyIL1s

If you like Xiao Long Bao or Chinese Soup Dumplings but have problems (like us) mastering the right way to wrap Xiao Long Bao, we believe you will like our simplified method. Chinese Soup Dumplings or Xiao Long Bao in Chinese 简易版小笼包 is really yummy yummy. It's also extremely satisfying when the Xiao Long Bao turned out perfect - ie not broken and full of soup when you bite into them. Life is goooood! :-)

See the ingredient list below for your easy reference.

Before we go on, we would like to give special thanks to the following sponsors:

Thank you Shogun by La Gourmet for letting us try your super good and durable non-stick pan. The pan we used in this video has a non-stick granite coating. We've been using this for slightly over a year now and it's still in brand new condition. Love it! Just a note to caring for your non-stick pan, please do not use olive oil in it because olive oil has low smoking point which will spoil the coating of the pan. Also do not use any metal stirrers in the pan because this will scratch up the surface of the pan and spoil it. When washing your non-stick pan, please use sponge - not those wired ones. This again will help to protect your non-stick surface. If you like to buy Shogun by La Gourmet pans, head up to Robinsons, Tangs, Metro, Takashimaya, OG, BHG etc in Singapore to get one for yourself or your loved ones. Those staying in Malaysia can also get the pan from most leading departmental stores in the country.

We also want to thank GoodSalt for giving us their products. We never knew such good product existed! How could we have missed it. GoodSalt is definitely good for everyone - both healthy as well as those who are already suffering from hypertension. You can get GoodSalt in Singapore from NTUC, Cold Storage and RedMart. You can also get GoodSalt from Amazon. Here's the link: https://amzn.to/2RrGCPr Switch to GoodSalt now.

Hope you can recreate this easy recipe in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Makes about 12 - 15 dumplings (depending on how much meat you stuff in each dumpling)

Ingredients for collagen stock
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400g of chicken feet (blanched)
300g of pig skin (blanched)
2L of water
1 thumb-size ginger - sliced
2 cloves of garlic - lightly smashed
1 tablespoon of chicken stock powder

Ingredients for meat filling
----
400g of minced meat
2 tablespoons of light soy sauce
1 tablespoon of sesame pil
1 tablespoon of Chinese white rice wine
1 tablespoon of fresh ginger juice
1 teaspoon of GoodSalt
A few dashes of white pepper
1 cup of collagen stock

Also prepare...
About 20 pieces of ready-made Shanghai dumpling skin
A few pieces of baking paper
Some cooking oil
Some water
Black vinegar & julienne ginger (as dipping sauce)

====
Wanna get some of the ingredients that we used in this recipe but not staying in Singapore? Here's what we found on Amazon. Happy shopping!

Chicken stock powder https://amzn.to/2Sj4y4u
GoodSalt https://amzn.to/2RrGCPr
Light soy sauce: https://amzn.to/2BI2Kel
Chinese white rice wine: https://amzn.to/2GKtktb
Black vinegar https://amzn.to/2Am8Ot1
Cooking oil https://amzn.to/2So7Vr1


===
If you like this recipe, you might like these too:

Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI

Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc

#spicenpans #soupdumplings #chinesedimsumrecipes

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!