關於 shape of you wiki ，我們在網路上蒐集到這些相關的討論、資訊與評價

LONG BIEN BRIDGE HA NOI - VIETNAM / CẦU LONG BIÊN HÀ NỘI THU HÚT DU KHÁCH QUỐC TẾ.
Video: https://www.youtube.com/watch?v=DUXAnx2SDjQ

The Long Bien bridge in Hanoi, Vietnam was built in 1899-1902 by the architects Daydé & Pillé of Paris, and opened in 1903. Before North Vietnam's independence in 1954, it was called Paul-Doumer Bridge, named after Paul Doumer - The Governor-General of French Indochina and then French president. At 2.4 kilometres (1.5 mi) in length, it was, at that time, one of the longest bridges in Asia. For the French colonial government, the construction was of strategic importance in securing control of northern Vietnam. From 1899 to 1902, more than 3,000 Vietnamese took part in the construction.
Today trains, mopeds, bicycles and pedestrians use the dilapidated bridge, while all other traffic is diverted to the nearby Chương Dương Bridge and some newly built bridges. Under the bridge, poor families live in boats on the Red River, coming from many rural areas of Vietnam.
Some parts of the original structure remain intact, while large sections have been built later to repair the holes. Only half of the bridge retains its original shape. A project with support and loan from the French government is currently in progress to restore the bridge to its original appearance. Thank you so much for watching!
(Theo Wiki)

[生活美語] What is the difference between tangyuan (湯圓) and yuanxiao (元宵)?

答案在最下方⬇

Today is the Lantern Festival according to the lunar calendar. Following tradition, it's time to have glutinous rice balls, whose round shape symbolizes family unity, completeness, and happiness.

1. follow tradition 遵循傳統
2. it is time to… 是…的時候了
3. glutinous rice balls 糯米球: 湯圓; 糯米滋
4. symbolize 象徵
5. family unity, completeness, and happiness 家庭團圓，完整和幸福

★★★★★★★★★★★★

In English, the delicacy made from glutinous rice flour has only one name. Yet in the Chinese language, some people call it tangyuan, while some yuanxiao.

6. delicacy 美食
7. tangyuan 湯圓
8. yuanxiao元宵

https://en.wikipedia.org/wiki/Tangyuan_(food)

Are they really the same thing?

★★★★★★★★★★★★

Normally, tangyuan is considered a traditional food in South China, and the latter in North China. The round shape of tangyuan is created by hand. You shape the rice flour dough into balls, create an indentation in the dough, add the filling, then close it up and smooth out the dumpling by rolling it between hands. Nowadays, different types of tangyuan come in rainbow-like colors.

9. shape (v.) 使成形，塑造
10. shape …into… 把…成形為…
11. indentation 物體表面的洞
12. dough 麵團，麵坯
13. add the filling 加餡料
14. rainbow-like colors 彩虹般的顏色

★★★★★★★★★★★★

Though yuanxiao are also round, the shape is not made by hand. The fillings are pressed into hardened cores, dipped lightly in water and rolled in a flat basket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which is then again dipped in water and rolled a second time in the rice flour. And so it goes, like rolling a snowball, until the dumpling is the desired size.

15. be pressed into… 被壓成…
16. hardened core 硬的核心
17. dip in 浸入
18. dry glutinous rice flour 乾糯米粉
19. rolling a snowball 滾雪球
20. the desired size 所需的大小

★★★★★★★★★★★★

DIFFERENCES

TANGYUAN
-traditional food in South China
-shaped by hand
-rainbowlike colors
-can have all kinds of filling
-can be kept in the refrigerator for a long time

YUANXIAO
-traditional food in North China
-not entirely shaped by hand
-usually contains sweet filling (red bean paste or black sesame)
-usually made and eaten within the day of the Lantern Festival

★★★★★★★★★★★★

Other differences:
http://www.chinadaily.com.cn/a/201803/02/WS5a98a8e1a3106e7dcc13f113_1.html

Image source: istyle.ltn.com.

[生活美語] What is the difference between tangyuan (湯圓) and yuanxiao (元宵)?

答案在最下方⬇

Today is the Lantern Festival according to the lunar calendar. Following tradition, it's time to have glutinous rice balls, whose round shape symbolizes family unity, completeness, and happiness.

1. follow tradition 遵循傳統
2. it is time to… 是…的時候了
3. glutinous rice balls 糯米球: 湯圓; 糯米滋
4. symbolize 象徵
5. family unity, completeness, and happiness 家庭團圓，完整和幸福

★★★★★★★★★★★★

In English, the delicacy made from glutinous rice flour has only one name. Yet in the Chinese language, some people call it tangyuan, while some yuanxiao.

6. delicacy 美食
7. tangyuan 湯圓
8. yuanxiao元宵

https://en.wikipedia.org/wiki/Tangyuan_(food)

Are they really the same thing?

★★★★★★★★★★★★

Normally, tangyuan is considered a traditional food in South China, and the latter in North China. The round shape of tangyuan is created by hand. You shape the rice flour dough into balls, create an indentation in the dough, add the filling, then close it up and smooth out the dumpling by rolling it between hands. Nowadays, different types of tangyuan come in rainbow-like colors.

9. shape (v.) 使成形，塑造
10. shape …into… 把…成形為…
11. indentation 物體表面的洞
12. dough 麵團，麵坯
13. add the filling 加餡料
14. rainbow-like colors 彩虹般的顏色

★★★★★★★★★★★★

Though yuanxiao are also round, the shape is not made by hand. The fillings are pressed into hardened cores, dipped lightly in water and rolled in a flat basket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which is then again dipped in water and rolled a second time in the rice flour. And so it goes, like rolling a snowball, until the dumpling is the desired size.

15. be pressed into… 被壓成…
16. hardened core 硬的核心
17. dip in 浸入
18. dry glutinous rice flour 乾糯米粉
19. rolling a snowball 滾雪球
20. the desired size 所需的大小

★★★★★★★★★★★★

DIFFERENCES

TANGYUAN
-traditional food in South China
-shaped by hand
-rainbowlike colors
-can have all kinds of filling
-can be kept in the refrigerator for a long time

YUANXIAO
-traditional food in North China
-not entirely shaped by hand
-usually contains sweet filling (red bean paste or black sesame)
-usually made and eaten within the day of the Lantern Festival

★★★★★★★★★★★★

Other differences:
http://www.chinadaily.com.cn/…/WS5a98a8e1a3106e7dcc13f113_1…

Image source: istyle.ltn.com.

How to make nutritious snack doughnuts made with lots of okara. I want to make my favorite donuts healthy and guilt-free by using okara! The doughnut recipe is a wishful thinking. Of course, the moso-style is to make donuts with holes.

Okara : Squeezed soybeans when making tofu. Boil or stir-fry to make a side dish. Unohana. https://en.wikipedia.org/wiki/Okara_(food)

* Recipe * (for 10 pieces)
1. In a bowl, add 150g of raw okara, 75g of pancake mix, 1g of cinnamon (please increase as you like), 35g of sugar and 35g of plain yogurt and mix.
2. Make it into a donut shape. It's better to make it roughly into a shape without making it too tight. You can do about 10.
3. Fry in oil at 170 ℃ for about 3 minutes.
4. Done. It feels good to sprinkle powdered sugar on it to make it look good. Umai!

By the way, I moved.

おからをたっぷり使って作る、栄養満点なおやつドーナツの作り方です。大好きなドーナツをおからを使うことでヘルシーにして罪悪感を限りなくゼロにしたい！の願いがこもったドーナツレシピ。ドーナツはもちろん穴開きで作るのが妄想スタイルです。

*レシピ*（10個分）
１．ボウルに生おから 150g、ホットケーキミックス 75g、シナモン 1g（お好みで増やしてください）、砂糖 35g、プレーンヨーグルト 35gを入れ混ぜる。
２．ドーナツの形にする。あまりキチッとせず、ざっくりと形にする方が出来上がりの姿がよい。10個位できます。
３．170℃の油で3分ほど揚げる。
４．でけた。映えを意識して粉砂糖なんかかけるといい感じ。うみゃい。

そういえば、引っ越しました。

#okara #doughnuts #recipe #tofu #healthy #ASMR

#ASMR #DragonsBeardCandy #EdibleHair #TrickRecipes #Recipe #OddlySatisfying #DIY #音フェチ
Moso Mom has been a big fan of actor Jackie Chan for 40 or so years, so of course we knew about Hong Kong's Dragon's Beard Candy. It's a fine, hand stretched confectionery similar to cotton candy that looks like a dragon's beard.

But this is an imperial court delicacy made by skilled craftsmen, so we didn't think we could make it ourselves.

Recently there are lots of people that make it themselves
https://youtu.be/Y_F7nYcoBec
https://youtu.be/LHR2gzqUp5M

"We could do that!" we said, and took up the challenge! But while that enthusiasm is good, it ended up looking like it was crushed, and we thought "can we really do this...?", but somehow we managed it.

The kitchen was covered in the most powder of the century....

*Recipe*
1. Color 250ml of water with your favorite shade of food coloring. We put in 2 drops of blue liquid food coloring.
2. Add 500g of granulated sugar, 50g of corn syrup, 1/2 a teaspoon of vinegar and the water to a pan, and bring to a medium heat. Do not mix.
3. Measure the temperature while heating. Halfway through, remove any sugar stuck to the saucepan with a brush soaked in water (so as not to create crystallization). Do not mix.
4. Take the pan off the heat when the candy reaches 133°C. Heating time takes around 20-25 minutes.
5. Pour the candy into a mold. Silicone molds are easier to remove afterwards, and do not create holes when you start to stretch the candy, so a doughnut mold is ideal.
6. While the candy cools off, prepare some cornstarch to use when stretching it. You will use quite a lot of cornstarch, so heat it through so as not to upset your stomach.
Add a large amount of cornstarch (We prepared 300 g. Don't worry, they sold it at the 100 yen shop) to the pan, and dry fry for about 10 minutes without letting it burn. At this point the cornstarch's internal temperature was 98°C. Allow to cool.
7. Take the cooled off candy from 5 out of the mold.
8. Stretch out the candy in 7 while continually sprinkling with the cornstarch from 6. The trick to making beautiful Dragon's Beard candy is to stretch it without variations in size. Handle the candy gently at first (it breaks with a snap) and more boldly as it starts to get thinner (it naturally dangles and stretches, maybe because of body temperature). Is this really advisable?
9. Make it into your desired shape. We made it pretty by winding it around a cone with a lace paper doily.
10. Finished. The artisans' techniques really don't come quickly and easily. We learned a lot. When it's fresh it's a soft and stretchy candy, but after a day it becomes more crunchy. It collapses easily, so handle it carefully.

40年来のジャッキー・チェン成龍の大ファンな妄想グルメ母ですから香港の龍の髭っていうお菓子のことはもちろん知ってました。https://ja.wikipedia.org/wiki/龍のひげ飴
龍髭糖、それは龍の髭のように細く手で伸ばして作る綿あめのようなお菓子。
でもこれ、熟練の職人が作る宮廷菓子だから自分で作れるとは思っていなかったのですが
最近自分で作っている人たちがいっぱいいて https://youtu.be/Y_F7nYcoBec
https://youtu.be/LHR2gzqUp5M
「誰がやるの？私でしょ！」と挑戦してみました！
と意気込んだはよいものの「ほんとにやれんの...?」と挫けそうになりましたがなんとかできました。
今世紀最大にキッチンが粉だらけになったとさ。

*レシピ*
１．水 250mlに食用色素で好みの色に着色する。青の液体食用色素を2滴入れました。
２．鍋にグラニュー糖 500g、コーンシロップ 50g、酢 小さじ 1/2、１を入れ、中火にかける。かき混ぜない。
３．温度を計りながら加熱する。途中、鍋についた砂糖は水を含ませたハケで落とす（結晶を作らないようにするため）。かき混ぜない。
４．飴が133度になったら鍋を火から下ろす。加熱時間は20分から25分程度です。
５．飴を型に流し込む。シリコン製が後で取り出しやすく、さらに飴を伸ばし始める時の穴を作らずにすむのでドーナツ型が理想です。
６．飴が冷める間に飴を伸ばすときに使うコーンスターチの準備をします。かなりの量のコーンスターチを使うので、お腹こわさないように火を通しておきます。
鍋に大量のコーンスターチ（妄想グルメは300g準備しました。安心してください。100円ショップに売ってました）を入れ、焦がさないように乾煎りします。10分程度です。この時のコーンスターチの内部の温度は98度でした。冷ましておく。
７．冷めた５を型から取り出す。
８．６に７をじゃんじゃんまぶしながら伸ばしていく。太さにバラツキがないように伸ばしていくのが、きれいなリュウノヒゲを作るコツです。飴の扱い、初めは丁寧に（ブッツリと切れてしまいます）、細くなり始めたら大胆に（体温のせいなのか？自然に垂れ下がり伸びてしまいます）。アドバイスになってるかしら。
９．好みの形にする。コーンにレースペーパーを巻いて可愛くしてみました。
１０．でけた。職人さんの技はそうそう簡単にうまくいかない痛感。勉強になりました。できたてはふわっと伸びる飴的な食べ物ですが、翌日からは、しゃりっとしたお菓子にヘンゲ。崩れやすいので取扱い注意です。

#Watermelon #FruitPunch #Basket
For several years now, we have wanted to have fruit punch in a watermelon bowl! We finally made it this year, using a small watermelon. It is like a basket that you can take with you on your outings: fruit punch for one!
One of the reasons for having increased number of videos featuring watermelons in the summer is that Moso Dad is crazy about watermelons. He saw this and exclaimed: "it's more like Chojin Zushin rather than a basket! Never mind that only up to Akumaizer 3 is well-known throughout the world!".
If that doesn't mean anything to you....here's what he's talking about:
https://en.wikipedia.org/wiki/Akumaizer_3
*Recipe*
1. Combine 30g sugar and 1 teaspoon of Kanten powder agar.
2. Heat 200ml of your favorite juice in a pot.
3. Let it boil for 1 minute.
4. Remove from heat and add 100ml more juice. Make sure that the juice you are adding is at room temperature.
5. Pour the mixture into a mold, and let it harden in the refrigerator. If you are worried about cleanly removing the hardened juice from the mold, coat the mold with vegetable oil before adding juice.
6. Cut the watermelon to your favorite shape. Mark with a masking tape for accuracy.
7. Hollow out a watermelon. Remove the fruit from the outer skin.
8. Slice, cut out shapes or hollow out desired fruits.
9. Place fruits and the hardened juice from 5 back into the hollowed out watermelon.
10. Pour soda into the watermelon.
11. Eat. Hoard happiness all to yourself. ♡

スイカ丸ごとのフルーツポンチに憧れて、はや何年。ついに今年、小玉スイカで作ってみました。
お出かけにそのまま持って歩ける籠みたいな、おひとりさまフルーツポンチでございます。

妄想グルメが夏になるとスイカ動画が増える理由のひとつが妄想グルメ父がスイカ狂というかスイカ教だからなのですが
その妄想父はこれを見て「籠っていうか...超神ズシーンじゃん！世界的にはアクマイザー3までしか知られてないとしても！」と興奮しておりました。。。（知らねえよ...スイカだよ...）

*レシピ*
１．砂糖30gと寒天 小さじ1を混ぜる。
２．鍋に200mlのお好みのジュースを入れ火にかける。
３．１分間、沸騰させる。
４．火からおろし100mlのジュースを加える。この時、ジュースは常温の物を使う。
５．型に流し入れ、冷蔵庫でかためる。型離れが心配の時は植物油を型に塗っておくとよい。
６．スイカを好みの形に切る。マスキングテープなどで印をつけてから切ると安心です。
７．スイカをくり抜く。そして、かき出す。
８．お好みの果物をくり抜いたり、切り分けたり、型抜きしたりする。
９．スイカの器に果物や５のゼリーを入れる。
１０．ソーダを注ぎ入れる。
１１．食べる。シアワセ独り占め♡