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[随手拍]小朋友一张# PhotoForum - 摄影作品
j*y
1
1、黄沙腌蛋法。备黄沙500克、精盐100克、精油50克、水适量。腌制时先将黄沙倒入盆中,加入精盐、精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入粘泥,待鸭蛋均匀粘上泥沙后取出,放入食品袋或其他容器内,3周后即可取出洗去泥沙煮食。若无黄沙,可用其它泥沙代替,如果沙的粘性不好,可加少量粘土。
2、饱和食盐水腌制法。水和盐的用量按鸭蛋的多少来定。腌制时先将食盐溶于烧开的水中,达到饱和状态(浓度约为20%)。待盐水冷却后倒入坛中,并将洗净晾干的鸭蛋,逐个放进盐水中,密封坛口,置通风处,25天左右即可开坛取蛋煮食。此法腌制的咸鸭蛋,蛋黄出油多,味道特别香。
3、面糊腌制法。取面粉适量,用热水调成糊状,加入少许五香粉和白酒并拌匀。再把洗净晾干的鸭蛋逐个粘裹面糊,然后滚上一层食盐,放入坛中,密封坛口。食盐与面糊融和在一起,让盐分渗入蛋内,25天后即可取出煮
4、白酒浸制法。按每5公斤鸭蛋和60度白酒1公斤、精盐0.5公斤备料。浸腌时先将晾干的鸭蛋放在白酒中逐个浸蘸一下,再滚上精盐,放入容器内,密封放置在干燥、阴凉、通风处,约30天即可取出煮食。
5、辣味咸蛋的腌制。备辣酱精盐各一碗,洗净的新鲜
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m*6
2
Post Doctoral Scholar - Weber/Moskowitz Lab
The University of Chicago - Chicago, IL
The University of Chicago’s Department of Pathology has an opportunity for
a Post Doctoral Scholar (PDS) to work in the labs of Dr. Christopher Weber
and Dr. Ivan Moskowitz. The Post Doctoral Scholar will engage in scientific
research involving the study of cardiac physiology and disease which will
lead to a better understanding of the cellular mechanisms of arrhythmias.
He/she will conduct experiments in cardiac cellular electrophysiology,
specifically in the area of abnormal cellular calcium handling and will be
required to participate and present at scientific seminars internal and
external to the University of Chicago community.
Qualifications:
A M.D., Ph.D., or M.D./PhD. in biology related field required. Must possess
basic cellular electrophysiology knowledge. Knowledge and experience in
cardiac excitation contraction coupling and cellular calcium handling
preferred. Experience with whole cell voltage clamp/current clamp techniques
preferred. Experience with fluorescence microscopy of living cells
preferred. Experience with cellular calcium imaging is preferred. Proficient
knowledge of word processing, spreadsheet and analysis software used in
scientific research necessary. Evidence of past accomplishments including
papers published in English language journals and high quality thesis
preferred.
Advanced knowledge of research techniques or methods required. Analytical
skills required. Problem-solving skills required. Attention to detail
required. Organizational skills required. Verbal and written communication
skills required. Ability to work independently and as part of a team
required.
Interested candidates should contact:
Christopher Weber, MD, PhD
Assistant Professor, Department of Pathology
The University of Chicago
5841 S. Maryland Avenue MC 1089,
Chicago, IL 60637
All qualified applicants will receive consideration for employment without
regard to race, color, religion, sex, sexual orientation, gender identity,
national origin, age, protected veteran status or status as an individual
with disability.
The University of Chicago is an Affirmative Action / Equal Opportunity /
Disabled / Veterans Employer
Job Type: Contract
Required experience:
• Research Lab Experience: 1 year
Required education:
• Doctorate
Please contact : [email protected]
/* */
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V*6
3
A $50 bonus is just one benefit.
If you fund a new IRA with $5,000 by April 18th, we’ll add $50 more. You
may be able to deduct your contribution from your 2015 taxable income, too.
(Talk to your tax advisor about your unique situation.) And if you
contribute every year, that opportunity could repeat.
-----------------------------------------
打算弄个IRA,这个offer如何?
谢!
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u*4
4
发现算命在西方也挺流行的 好多算命的公司 还有很多专门评论这些算命公司的网站
最近看到这个挺有趣的 http://www.psychicpowernetwork.org
不知道大家有没有实际咨询过啊
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C*3
5
某大师说的, "your first 10000 pictures are your worst". 虽然10000 sounds
like mission impossible, 但有空就咔嚓两张, 积少成多。 :)
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m*y
6
我试过几次方法2,蛋黄不出油,
用的是鸡蛋

入盆中,加入精盐、精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入粘泥,待
鸭蛋均匀粘上泥沙后取出,放入食品袋或其他容器内,3周后即可取出洗去泥沙煮食。
若无黄沙,可用其它泥沙代替,如果沙的粘性不好,可加少量粘土。
的水中,达到饱和状态(浓度约为20%)。待盐水冷却后倒入坛中,并将洗净晾干的鸭
蛋,逐个放进盐水中,密封坛口,置通风处,25天左右即可开坛取蛋煮食。此法腌制的
咸鸭蛋,蛋黄出油多,味道特别香。

【在 j******y 的大作中提到】
: 1、黄沙腌蛋法。备黄沙500克、精盐100克、精油50克、水适量。腌制时先将黄沙倒入盆中,加入精盐、精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入粘泥,待鸭蛋均匀粘上泥沙后取出,放入食品袋或其他容器内,3周后即可取出洗去泥沙煮食。若无黄沙,可用其它泥沙代替,如果沙的粘性不好,可加少量粘土。
: 2、饱和食盐水腌制法。水和盐的用量按鸭蛋的多少来定。腌制时先将食盐溶于烧开的水中,达到饱和状态(浓度约为20%)。待盐水冷却后倒入坛中,并将洗净晾干的鸭蛋,逐个放进盐水中,密封坛口,置通风处,25天左右即可开坛取蛋煮食。此法腌制的咸鸭蛋,蛋黄出油多,味道特别香。
: 3、面糊腌制法。取面粉适量,用热水调成糊状,加入少许五香粉和白酒并拌匀。再把洗净晾干的鸭蛋逐个粘裹面糊,然后滚上一层食盐,放入坛中,密封坛口。食盐与面糊融和在一起,让盐分渗入蛋内,25天后即可取出煮
: 4、白酒浸制法。按每5公斤鸭蛋和60度白酒1公斤、精盐0.5公斤备料。浸腌时先将晾干的鸭蛋放在白酒中逐个浸蘸一下,再滚上精盐,放入容器内,密封放置在干燥、阴凉、通风处,约30天即可取出煮食。
: 5、辣味咸蛋的腌制。备辣酱精盐各一碗,洗净的新鲜

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h*3
7
这是哪家银行
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l*g
8
赞,很有想法。
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N*A
9
出油一定要有酒

【在 m******y 的大作中提到】
: 我试过几次方法2,蛋黄不出油,
: 用的是鸡蛋
:
: 入盆中,加入精盐、精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入粘泥,待
: 鸭蛋均匀粘上泥沙后取出,放入食品袋或其他容器内,3周后即可取出洗去泥沙煮食。
: 若无黄沙,可用其它泥沙代替,如果沙的粘性不好,可加少量粘土。
: 的水中,达到饱和状态(浓度约为20%)。待盐水冷却后倒入坛中,并将洗净晾干的鸭
: 蛋,逐个放进盐水中,密封坛口,置通风处,25天左右即可开坛取蛋煮食。此法腌制的
: 咸鸭蛋,蛋黄出油多,味道特别香。

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m*1
10
+1

【在 l******g 的大作中提到】
: 赞,很有想法。
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b*t
11
挺好。
上面去掉,裁个方的试试?
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C*d
12
很赞!
有没有试过横画幅?我觉得水平方向空间不够,另外百叶窗外的光线如果再柔和一点不
知道会不会更好?
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C*3
13
听楼上的, 裁了.
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C*3
14
May 11, 2013. Chinatown, San Francisco.
iPhone + post process

【在 C******3 的大作中提到】
: 某大师说的, "your first 10000 pictures are your worst". 虽然10000 sounds
: like mission impossible, 但有空就咔嚓两张, 积少成多。 :)

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m*1
15
不裁的好

【在 C******3 的大作中提到】
: 听楼上的, 裁了.
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