印度紫檀
Pterocarpus indicus Willd.
最近是紫檀花的花季,中南部的朋友應該不陌生,在台灣他常常被當作行道樹,生長很緩慢但是可以長超~大!印度紫檀的花是這種金黃色的並且帶著濃郁的香味,如果盛開時味道超級好聞,但不能太近因為他濃郁到太近聞會變臭🤣 (聽說像是酸掉的襪子?)
如果這幾天看到整顆樹黃黃的花並且空氣中帶點香氣,沒錯你運氣很好遇到了印度紫檀花盛開,因為他盛開只有一天而已,第二天就看不到這麼美的景象了😊
#苜一植栽 #苜一碎念 #印度紫檀 #花海 #行道樹 #pterocarpusindicuswilld #iloveplants #plants #trees #yellowflowers
同時也有7部Youtube影片,追蹤數超過20萬的網紅YUMMY Vegetable,也在其Youtube影片中提到,...
indicus 在 漫步在雲端的阿里山 Facebook 的最讚貼文
趕快來看!自忠特富野古道灰面鵟鷹過境大爆發了!
關於猛禽,通常我們是在生物圖鑑或是網路分享的照片中,才得以看見牠們的面貌。在野外,有時抬頭一望,看見空中有「老鷹」順著上升氣流盤旋,通常數量不多,只有幾隻就已經很不錯了。
灰面鵟鷹(Butastur indicus)是台灣過境的猛禽家族之一,到了秋冬,因為北方寒冷食物缺乏,南遷度冬便成為每年必經的過程。而台灣在十月因猛禽過境,以灰面鵟鷹和赤腹鷹為主的過境鳥,便有所謂的「國慶鳥」之名。
觀賞過境的國慶鳥,通常會以恆春半島為主,不過牠們會沿著台灣中部山區路過再往南飛,最近這幾年,自忠、塔塔加逐漸吸引賞鳥人士前來體驗「數大便是美」的鳥況。
這幾天,阿里山的天氣良好,灰面鵟鷹過境的數量幾乎都已上千隻,清晨一大早,日出過後,灰面鵟鷹便在神木溪的山谷盤旋,隨著溫度回暖,便順著上升氣流往天空盤旋,最後成群往南方離去。
10月14日清晨,天空有點小雨,七點過後,雨過天晴,山谷馬上有了動靜,一開始只有幾隻灰面鵟鷹,後來隨著天氣轉好,數量愈來愈多,每次盤旋的族群約有六七十隻,但據觀察人員說明,前幾天好天氣的盤旋數量更多,每次盤旋一兩百隻才算正常。
因為我的觀察時間只有兩小時,其中不斷的有族群從神木溪山谷中出現,然後再順著上升氣流往天空盤旋,最後往南方離去,這樣的過境畫面,真的可以讓人在自忠待上半天之久呢!
目前最佳的觀賞地點是在自忠路段,也就是特富野古道的入口周邊一帶,因為前來健行的遊客很多(不知道灰面鵟鷹過境的也很多),請大家務必將車輛停好。
還有,現場會有觀察記錄人員,請不要在灰面鵟鷹出現時,跟他們對話(也不要問他們在做什麼、看到幾隻了),因為他們正忙著記錄數量,要非常專注才不會失誤,空檔大家閒聊則無妨。
至於攜帶的工具,當然是望遠鏡了。如果有高倍率的類單眼,透過錄影的方式記錄是很好的方式,至於拍照,就交給專業人士吧。
用我們的雙眼加上望遠鏡,在現場看到這麼多的猛禽,出現在我們的頭頂上,絕對是非常難忘的經驗,特別是在阿里山、塔塔加的高山地區。想體驗這樣的奇景,請把握難得的機會。
粉絲專頁一次只能分享一段影片,其他影片請參考留言。歡迎按讚分享交流!
#灰面鵟鷹就是灰面鷲
#用望遠鏡觀看效果最好
indicus 在 政變後的寧靜夏午 Facebook 的精選貼文
The History of Vietnamese Traditional Culinary (Phở). 🇻🇳
Pho is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà). Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish.
Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because Pho's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs.
Pho likely evolved from similar noodle dishes. For example, villagers in Vân Cù say they ate pho long before the French colonial period. The modern form emerged between 1900 and 1907 in northern Vietnam, southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province.
Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a dish similar to pho called ngưu nhục phấn. The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong, who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population.
Pho was originally sold at dawn and dusk by itinerant street vendors, who shouldered mobile kitchens on carrying poles (gánh phở). From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive, disheveled felt hats called mũ phở.
Hanoi's first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Gánh phở declined in number around 1936–1946 in favor of stationary eateries.
In the late 1920s, various vendors experimented with húng lìu, sesame oil, tofu, and even Lethocerus indicus extract (cà cuống). This "phở cải lương" failed to enter the mainstream.
Phở tái, served with rare beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time.
With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam. Pho, previously unpopular in the South, suddenly became popular. No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, mung bean sprouts (giá đỗ), culantro (ngò gai), cinnamon basil (húng quế), Hoisin sauce (tương đen), and hot chili sauce (tương ớt) became standard fare. Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized bánh mì sandwiches.
Meanwhile, in North Vietnam, private pho restaurants were nationalized (mậu dịch quốc doanh) and began serving pho noodles made from old rice. Street vendors were forced to use noodles made of imported potato flour. Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers.
During the so-called "subsidy period" following the Vietnam War, state-owned pho eateries served a meatless variety of the dish known as "pilotless pho" (phở không người lái), in reference to the U.S. Air Force's unmanned reconnaissance drones. The broth consisted of boiled water with MSG added for taste, as there were often shortages on various foodstuffs like meat and rice during that period. Bread or cold rice was often served as a side dish, leading to the present-day practice of dipping quẩy in pho.
Pho eateries were privatized as part of Đổi Mới. Many street vendors must still maintain a light footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership.
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indicus 在 周元偵 Youtube 的最讚貼文
這是我們加入 17直播 的初體驗,第一次地點選在鼻頭角外的200礁,今天釣況不是非常好,久久咬一次...釣況沒有上星期好,還好沒有敲龜,不但有拍到目標魚種感到很開心,另外也遇的了2隻稀客,是什麼???我們看影片....
魚種:
印度絲鰺/鬍鬚鰺 英名 分 學名 Alectis indicus 類 俗名 銅鏡魽仔、大花串、鬚甘、東京瓜仔、白鬚公、長吻絲鰺 目名 鱸目 (Order PERCIFORMES ) 鱸亞目Percoidei
鬼頭刀/鯕鰍(學名:Coryphaena hippurus),俗名三保公魚、飛虎、海(魚廉)、鬼頭刀,夏威夷語中稱mahi-mahi,為輻鰭魚綱鱸形目鱸亞目鱰科鯕鰍屬的一種。
本魚分布於印度西太平洋區的溫暖海域。棲息於高溫高鹽度及島嶼周邊或岬角處之附近海域,游泳能力強,群居性薄弱,但仍可發現數尾在一起,性粗暴喜追趕小魚,屬肉食性。
土魠/康氏馬鮫(學名:Scomberomorus commerson)為鯖科馬鮫屬的魚類,中國大陸俗名馬鮫(康氏馬鮫的簡稱),閩南語稱馬加魚、𩵚魠魚(土脫魚、土托魚、土魠魚、頭魠魚)。分布於印度洋北部沿岸、紅海、東至澳大利亞、北至日本、朝鮮以及中國大陸南海、台灣海峽
裝備:
釣竿: MC WORKS Wild Breaker96R
力魯: SHIMANO STELLA 黑寶6000 HG
母線: 3號YGK-WX8編PE
前導: 10號YGK卡夢線
鐵板: 間八60g
鉤子: 5/0雙鉤
團隊:69J團
臉書(FB)社團:
台灣69J釣魚俱樂部(Taiwan 69J Fishing Club)
簡介:我們是一群熱愛釣魚(岸拋&船釣),並喜愛接近大自然的一群同好所組成的一個團體。
舉凡-岸拋鐵板,船釣,浮游磯釣,沉底釣,桶花枝,軟絲..以及路亞假餌釣,水球&弓角...都有涉略也都是我們喜愛的釣遊活動,研究測試釣魚裝備,diy相關物品都是我們的興趣...另外
趕海(赶海)的找鮮產及自給自足的料理...一直是我們所嚮往的生活方式,也是我們熱愛的活動。影片也以此為主體,希望大家會喜歡我們的頻道,謝謝。
音樂:
Song: Jim Yosef - Link [NCS Release]
Music provided by NoCopyrightSounds.
Watch: https://youtu.be/9iHM6X6uUH8
Download/Stream: http://ncs.io/LinkYO
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indicus 在 Song Nhu Youtube 的最讚貼文
Nhấn thích và đăng ký kênh ủng hộ Song Như, cám ơn các bạn
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Con Cà Cuống, tinh dầu cà cuống, một triệu đồng , sống ở miền tây
Ăn Thử Tinh Dầu Con Cà Cuống | SONGNHU tập 104
Lethocerus indicus ,Lethocerus indicus : Cà cuống có thể sống trên bờ hoặc nơi hồ, ao, đầm hay các ruộng lúa nước. Chúng có thể bơi lội nhờ các đôi chân bè, kẹp chặt mồi nhờ các móng nhọn. Tuy bay không khỏe nhưng về đêm, cà cuống có thể bay từ dưới ruộng lúa lên bờ đến những nơi có ánh đèn điện vì chúng rất nhạy cảm với kích thích của ánh sáng điện.
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