關於 simmer意思 ，我們在網路上蒐集到這些相關的討論、資訊與評價

上星期，都在趕新書的攝影工作，每天睡一小時，累得不得了。

出一本食譜書，工序真的很多，先要定下整本書的主題，然後定分類，到底要用早午晚餐去分，還是以烹煮方法分比較好？這樣去分會否太常見？但不平凡地分又是否最好？

繼而就要決定食譜數量，是「50個食譜」讀起來順口一點，還是55個、56個？慢着，如果是50個，分四類，除不盡，那就52個吧？嗯，但「52個食譜」讀起來好像不太順口。

想好之後，我便得從寫下的500多個食譜去選擇，但說到選擇，也不是以我的個人喜好去選，而是要從讀者的角度去想，例如做法會不會太難？太難的話，讀者買了書也不會跟着做，不過，同時又不能太容易，不然讀者只會覺得無必要買這本書。想完做法，又得想配搭，到底是鹹甜各一半，還是主要鹹、主要甜？

有定案之後，別以為可以開始寫，因為要把大綱交給編輯，讓同事跟老闆開會談一談這本書的可行性、有沒有地方要修改、食譜是否吸引、主題是否配合等等。若一切順利通過，我才可以開始寫。

寫食譜，跟寫小說和散文不一樣。小說和散文可以自由創作，用十頁紙寫一個意思（只要好看）都沒人會阻止你。但寫食譜，則要在有限字數內清楚寫下做法，令拿着書的讀者都能夠明白，所以是既不能咬文嚼字，也不能賣弄行內術語。

亦由於我的食譜著作均是中英對照，對照的意思是，中文版和英文版需要保持相同意思。記得有一次，我寫英文版時寫了一句「Simmer until reduced by half」，但在中文版，我則寫着「調至小火，煮至收乾一半」。結果在對稿時，編輯便問我：「為何英文版不寫『Adjust to low heat』？」我答：「寫Simmer夠啦！」後來才想起，可能沒太多人明白Simmer就是有「用小火（低於沸點）慢慢煮」的意思，當然只好全部修改。

終於，我把書中的食譜都寫好了，便得約時間拍食物照片，這可是最痛苦的一個環節。一本書閒閒地50個食譜，我本書有56個，換言之我要煮足56道。曾經有行外朋友說：「有幾辛苦啫？上晝煮兩味，下晝煮兩味咪得囉！」我想，他是以為攝影師和編輯都很閒，哈哈！若真的每天拍4個，豈不是要用人家14天的時間？所以，真實情況其實只有3至4天，即是說，我每天要煮最少14道菜，煮完還要預備明天的14道菜、後天的、大後天的。有讀者以為，拍食譜照會有很多東西吃、很多食物包走，再一次哈哈！不會的，根本沒人有時間吃。

完成拍照，便進入對稿、選照片、排版的步驟，這時就得看一本書有多少頁、有多少版位剩，再決定寫多少篇散文、要不要找人寫序等等。寫好了，再對稿，然後由出版社完成美術設計、印刷、發行、宣傳⋯⋯

所以作為作者，需要有多重工作的能力、組織力要夠強，不能寫漏一篇、拍漏一張照片，亦不能五時花六時變，因為，這將會影響很多同事。

至於本書的銷量最終是好還是不好，就得看它的命運。作者，只是一位媽媽，但孩子在得到我給予的一切之後，長大了能否飛黃騰達，媽媽也只能放手讓它去闖。我能做的，只有在心裏希望可以有更多人欣賞我的孩子、珍惜它、重用它。

告訴大家一個秘密，其實我好怕

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【賀年美食】年初一習慣吃素的請舉手

#過一個多菜少肉的新年吧
#留言分享你們自家版本的南乳粗齋
#星期一踢走BlueMonday

壓年紹菜煮粗齋
接近農曆新年，逛街市時就會見到菜檔將紹菜一棵棵吊起來，這個習俗源於以前的家庭習慣買紹菜「壓年」，紹菜兆菜，以收「好兆頭」的意思，而且紹菜耐寒，存放時間比較長，方便新年假期食用，不少人會將它吊起來風乾，令它煮菜時吸收更多湯汁。

紹菜－又名大白菜、黃芽白、津白，性平，養胃氣、利二便，尤其適合腸胃虛弱、胃潰瘍、消化不良、大便乾燥及小便不利人士食用。

不少人會在年初一吃素，甜美的紹菜最適合用來煮南乳粗齋，「粗齋」是指選用平價蔬菜及豆品入饌，雖然材料平價但營養豐富，加入南乳調味又滋味好下飯，難怪成為新春熱門菜式，年三十晚煮好，過一夜後大年初一翻熱食用味道更佳。

簡單版南乳粗齋
材料：紹菜1棵、椰菜半個、鮮冬菇6隻、紅蘿蔔半條、雲耳數朵、豆腐卜3件、芫茜適量、粉絲1束、芋絲1盒、薑3片、蒜5瓣、南乳半磚、 紹酒1湯匙、黃糖1-2茶匙、鹽適量、油適量、清水500毫升
做法：
1. 蔬菜洗淨，雲耳及粉絲浸水至軟身；紹菜切大塊；鮮冬菇去蒂切半；椰菜切成四分、紅蘿蔔去皮切片；豆腐卜切半；蒜切片；南乳加入紹酒及少許油拌勻備用。
2. 鑊中燒熱少許油，加入薑片、蒜片及南乳醬炒香，加入紹菜、椰菜、鮮冬菇、雲耳、紅蘿蔔、豆腐卜，加入清水以武火煮滾，煮滾後調至小火炆煮約10分鐘至椰菜變軟，最後加入粉絲、芋絲炆煮2－5分鐘，加入適量黃糖、鹽、芫茜即可。

Braised vegetables for Chinese new year 
As Chinese New Year approaches, you may find that market stalls start to hang up the Chinese cabbage. This custom originates from the traditional new year wishes to collect luck. Moreover, it is cold-resistant and has a long shelf life, which is convenient for consumption during the new year holidays. Many people would hang it up to dry, so that it can absorb more soup when cooking.

Chinese cabbage- mild in nature, nourishes stomach qi, and promotes bowel movement and diuresis, especially suitable for people with asthenic weak stomach, gastric ulcer, indigestion, dry stool and weak urinary flow.

Many people will have vegetable dishes on the first day of Chinese New Year. Sweet Chinese cabbage is most suitable for cooking braised vegetables with red fermented bean curd. The vegetables are cheap but rich in nutrients. Red fermented bean curd is good to pair with rice. It is no wonder that it has become a popular dish during Chinese New Year. You can cook it a day before Chinese New Year making it more tasty when it is reheated in the first day of Chinese New Year.

Braised vegetables with red fermented bean curd 
Ingredients: 1 Chinese cabbage, half of a cabbage, 6 fresh Shiitake mushroom, half of a carrot, a few black fungus, 3 tofu puffs, appropriate amounts of cilantro, 1 bunch glass noodles, 1 box of Konnyaku noodle, 3 slices of ginger, 5 cloves of garlic, half of a block of red fermented beancurd, 1 tablespoon Shaoxing wine, 1-2 tablespoon brown sugar, appropriate amounts of salt and oil, 500ml water
Preparation:
1. Rinse all vegetables. Soak black fungus and glass noodles until soft. Cut Chinese cabbage into pieces. Remove the stalks from Shiitake mushrooms and cut them into half. Cut cabbage into 4 pieces. Peel and cut carrot into pieces. Cut tofu puffs into half. Cut garlic into pieces. Mix red fermented bean curd with Shaoxing wine and a small amount of oil.
2. Add some oil into a heating wok, then add in ginger slices, garlic pieces and red fermented beancurd and stir until aroma develops. Add in Chinese cabbage, cabbage, fresh Shiitake mushroom, black fungus, carrot, tofu puffs and water into wok and cook on high heat until boiling. Turn to low heat and simmer for 10 minutes until cabbage softens. Add in glass noodles and Konnyaku noodles and cook for 2 to 5 minutes. Add brown sugar, salt and cilantro to taste.
#男 #女 #我狀態OK #便秘

【流感高峰期】防流感偏方消息滿天飛

#聽說多吃辣椒蒜頭抗流感但身體偏熱易上火
#煲醋抗菌方法都不可取
#星期三問題多多

保持喉嚨濕潤抗流感？
市民張先生：「最近手機瘋傳一則轉發訊息，指保持喉嚨黏膜濕潤可以預防流感，喉嚨一乾10分鐘病毒就能侵入身體，我可不想染上流感，所以最近流感高峰期我不斷喝水，但不停上廁所又很麻煩。」

CheckCheckCin：每天喝足夠的水是一件好事，但光靠喝水並不能預防流感，而且訊息裡說「喉嚨一乾10分鐘病毒就能侵入身體」就更誇張失實了。從中醫角度來說，流感屬感冒範疇，因為四時不正之氣侵襲人體，想預防流感，中醫有個說法是「正氣存內，邪不可干」，意思是身體裡有足夠的正氣，邪氣就不能乘虛而入，所以防流感重點是提升身體機能及強身防病，其實只要簡單地每天飲用米水就可健脾胃，強身健體，中醫理論認為「脾胃為後天之本」、「脾為氣血生化之源」，養好脾胃，等於養好消化系統，才可好好吸收食物中的營養，濡養身體，為健康打好基礎。

簡易強身米水
材料：紅米2湯匙、白米半湯匙、生薏米半湯匙
做法：將材料洗淨，鍋內加入約800-1000毫升水，加入材料，以武火煮滾後調文火煮20－30分鐘。
*米水容易變壞，建議每天煲好，一天飲完，不要過夜。
*孕婦可不加薏米。
*糖尿病人飲用前要先諮詢營養師。

Keep your throat moist to protect against flu?
There have been mass messages about keeping the throat moist to protect against influenza and how a throat being dried for 10 minutes can allow pathogens to attack. I don’t want to get the flu so I have been drinking a lot of water, but going to the bathroom nonstop is a bit much too.
CheckCheckCin: Drinking enough water is a good thing but it is not enough to protect against influenza. The message regarding dry throat for 10 minutes and pathogens is quite exaggerated. From Chinese medicine perspective, influenza is a type of flu and it attacks seasonally. Chinese medicine believe that if there is enough strong qi in the body, pathogens cannot easily attack. To protect against influenza, it is important to keep a healthy body and immunity. Drinking rice water daily can help to strengthen the spleen and stomach. Chinese medicine believes spleen is the basis of health so keep your spleen and stomach healthy. You will achieve a healthy digestive system and properly absorb nutrients from food.
Simple Rice Water to Strengthen Health
Ingredients: 2 tablespoons red rice, half tablespoon white rice, half table spoon coix seeds
Preparation: Rinse all ingredients thoroughly and combine with 800-1000ml water. Cook on high heat until boiling, and simmer to low heat for 20-30 minutes.
*Rice water spoils easily. You should cook fresh daily and consume within the day and do not store overnight.
*For pregnant ladies, do not add coix seeds.
*For those with diabetes, consult a nutritionist.

#男 #女 #我畏冷 #我疲憊 #我狀態ok #氣虛 #感冒 #傷風 #發燒 #喉嚨痛 #咳嗽 #頭痛

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唔好意思打唔晒因為description box唔夠位?

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