關於 dilute稀釋 ，我們在網路上蒐集到這些相關的討論、資訊與評價

以蒜頭、鯷魚、羅勒、檸檬汁和堅果，拌入品質優質橄欖油和帕馬森起司手工製成 ，相信大家對青醬並不陌生，但手工製作的青醬你一定要試試 ! 先炒過你喜歡的肉類、海鮮或蔬菜，在加入青醬，無論配上義大利麵、燉飯或者Gnocchi都很適合 ! 很推薦使用蛤蠣或其他海鮮，能夠襯托鮮味!

手工做的青醬較濃稠，需要加入煮麵水讓醬變稀釋(大約150cc)，也可看個人調整決定，若是煮海鮮或燉飯，可加入一般清水或高湯自行稀釋至喜歡的濃度 ，做千層麵或抹土司不需要兌水。


Handmade with garlic, anchovies, basil, lemon juice and nuts, mixed with high-quality olive oil and Parmesan cheese. I believe no-one is a stranger to pesto, but you must try our handmade one, it makes a world of difference! Fry your favorite meat, seafood, or vegetables first, then toss them in our pesto and serve it with pasta, risotto, or gnocchi. Try pairing it with clams or other seafood to really bring out that delicious umami flavor!
Our handmade pesto is thicker than usual, so you will need to reserve some pasta water and add it to the sauce to dilute it (around 150cc should do, but you can adjust the amount according to personal preference!). If you are making seafood or risotto, you can add water or stock until it is diluted enough to suit your taste. There is no need to add water to make lasagna or spread it on toast!

#miahomemadefood #mia手作料理 #青醬 #pesto #homemadepesto #homemade #手工青醬 #自製青醬

前幾天分享中提到「聽聞 Vallejo 的顏料系列中有奸細！是一款用水無法稀釋的金屬顏料，然而它卻跟硝基溶劑相處融洽！」這實在太有趣了～所以透過台灣Vallejo取得幾瓶“Liquid液態金屬色系（圖左）”，也就是那個“傳說中的奸細”。

昨天一收到奸細我立馬轉瓶身、看底細，看看是不是硝基漆偽裝成水性、在Vallejo裏當臥底；很明顯的，不是！液態金屬色的說明中有清楚標示“我就是奸細”XD...更正！是清楚標示著「Dilute with alcohol（用酒精稀釋）」。也就是說，液態金屬色是屬於酒精系的顏料！

酒精系的顏料有個特性，它不僅可溶於酒精也溶於硝基溶劑；理論上用水稀釋也ＯＫ，但就是溶解得不太好，尤其是內含溶劑、助劑特別多的金屬色，我可一點也不想碰到水...不要覺得它特別奇妙，田宮水性、Mr. Ｈ系列水性...也是如此！

不過話說回來，Liquid這款液態金屬色不需要打底就能直接上色，顏料未乾之前你可以看見“漆膜的金屬粒子在排隊”，乾了以後金屬金屬光感、反射度真的挺讚的。不過它很稀，用來乾掃、噴塗應該更適合，但若要筆塗平整可能會是一個大挑戰。

雖然金屬效果很讚，但我覺得挺麻煩的...
一、為了避免堵槍、丟筆，我得時時記住"用什麼溶、就用什麼洗"！
二、Liquid的使用說明中註明「metal pigment will rust if in contact with water.（與水接觸金屬顏料會生鏽）」。我的解讀是...不管你漆面做得多漂亮，漆面若直接與空氣接觸，它就會漸漸的變黑；除非疊加透明塗層來隔絕水氣，才能永保如新。若不能接觸水，那透明塗層只能是硝基透明漆了。

總結一下感想！除非我想追求更好的金屬質感，否則我更傾向使用“水性的 MATAL Color(圖右)”。雖然它得先打底再上色、光感也不如Liquid系列...但MATAL Color它可筆塗、可噴塗、可乾掃...金屬色澤也不差，也不會在兵荒馬亂之際換溶劑；對我來說不僅萬用而且方便得很！

以上分享！

【復工還是不復工？看印度中央與地方政府的拉鋸戰】全文：https://bit.ly/2S82zC7

在工人失業、底層飢餓以及產業哀嚎遍野的壓力之下，印度決定在4月20號展開階段性復工。部分地方政府遵循中央命令，但也出現地方政府拒絕跟進，而有的甚至超前邁進。

「不要稀釋限制！」（Don’t Dilute the Curbs）印度內政部在階段性復工的前一天，統一行文給各地方政府，要求他們必須嚴格遵守中央發出的復工守則。有地方因決定開放餐廳等中央政府未批准的行業復工，收到了中央的特別警告...

#延伸閱讀
徒步四百里、每天吃一頓：兩個印度工人的封國時刻 👉 https://bit.ly/2RjgYe6
才廢克什米爾自治，又燃族群衝突火種，莫迪想要一個怎樣的印度？ 👉 http://bit.ly/2Cybapr
😽 用你選擇的媒體，決定你看見的世界 #加入會員：http://bit.ly/2wVfM6g
😽 小端也有玩推特，歡迎關注我們：@initiumnews
#端傳媒 #2019冠狀病毒 #印度

Welcome to this channel, My name is Yvonne. I'm a soap maker in Taiwan

I bought an amino acid soap material package, which is exactly the same with the one I made before: https://youtu.be/aOB0Zo2eURc

This time, I didn't pour the whole batch in mold to make the solid bars, instead, I kept some and turned them into liquid forms. (I personally like using liquid soap than the bars.)

The making process in this video is a bit complicated because I tried to make three types at the same time. If you only want to make the liquid one, then you can simply add sufficient water from the beginning and save a lot of time heating.

【固體皂配方/recipe of solid bars】
椰油醯基谷胺酸/cocoyl glutamic acid: 35%
丙二醇/propylene glycol: 9%
甘油/glycerin: 10%
三乙醇胺/triethanol amine: 25%
純水/purified water: to 100%
香精/fragrance oil: 2%
胺基酸起泡劑/foaming agent: 3% (optional)
　- sodium lauroyl methylaminopropionate
　- sodium lauroyl sarcosinate
- potassium cocoyl glycinate

【稀釋配方/dilute into liquid soap】
胺基酸皂/amino acid soap: 28%
純水/purified water: to 100%
增稠劑/thickening agent: 3% (optional)
- PEG-150季戊四醇四硬脂酸酯/PEG-150 Pentaerythrityl Tetrastearate
抗菌劑/preservative: 1%
- phenoxyethanol
- Diazolidinyl Urea M.P.P.P.P.G. (https://pse.is/39syag)
香精/fragrance oil: 1%
胺基酸起泡劑/foaming agent: 3% (optional)

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Welcome to this channel, My name is Yvonne. I'm a soap maker in Taiwan.

【配方Recipe】

---------- 皂陀/Soap Paste ----------
橄欖油 olive oil: 300g
椰子油 coconut oil: 200g
米糠油 rice bran oil: 100g
95%氫氧化鉀 potassium hydroxide: 133g
純水 distilled water: 400g

---------- 稀釋/Dilute ----------
皂陀 soap paste: 334g
純水 distilled water: 666g
飽和檸檬酸水 saturated citric acid solution: 適量/moderate
馬鞭草香精 verbena fragrance oil: 8g
甘油 glycerin: 50g
甲基纖維素 methyl cellulose: 8g
酚肽指示劑 phenolphthalein indicator: 適量/moderate

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Green Curry Clams by Jimmy’s Table

I love this dish because it’s so simple to make and goes well with rice. There are a few variations for making this, but I wanted to share with you my version of green curry clams.

Ingredients 食材:

Soup 湯汁:
1 can of Coconut milk (椰⼦奶)
1 can of Green curry paste (綠咖喱醬)
1 cup of Chicken stock (雞湯)
1 tablespoon fish sauce (⿂露)
1 cup garlic (切片⼤蒜) - sliced
1 tablespoon sugar (糖)
1 Large “non-spicy” red chili - (⼤紅辣椒-非辣)
1 Spicy Red Chilis (⼩辣椒) - sliced and used if you want it spicy(若是你想吃辣的⼝味可以加入)

Fresh Herbs Ingredients 新鮮香草:
2 cups Kaffir Lime Leaves (卡菲爾⽯灰葉) - if you can’t find kaffir lime leaves, you can use lime zest or lime juice. (可以⽤青檸檬⽪或者青檸檬汁來代替)
1 cup Cilantro (香菜) - leaves only
1 cup Basil (九層塔) - leaves only

Main Food 主食:
1 kg of Clams - be sure to soak them in cold, salt water for 30 minutes to get rid of the sand from the clams (1公⽄蛤蠣) ＊記住蛤蜊需要預先泡鹽⽔30分鐘來吐沙

Step 1
Prepare sliced large “non-spicy” chilies and sliced garlic to be added into the curry later. 步驟 1 將不辣的辣椒切成薄長片，蒜頭也切成薄片，備⽤。

Step 2
Heat up a pot and add in 1/2 can of coconut milk to heat up until the coconut milk starts to reduce and turn a bit into coconut oil mixed with coconut milk. This takes about 5-10 minutes. 步驟 2 將鍋⼦加熱後，放入1/2罐的椰奶，持續加熱⾄椰漿 收汁並且呈現椰⼦油跟椰奶的狀態，⼤約需要煮個 5-10分鐘左右。

Step 3
Add in 2 spoonfuls of green curry paste and stir in, and then add in 1/2 cup of chicken stock to dilute the curry and make it more soupy. You can use the chicken stock saved from the pomelo chicken salad dish, or if you don’t want to make chicken stock, you can buy pre-made stock from any grocery store. 步驟 3 在鍋中加入2湯匙的綠咖哩醬攪拌均勻，接著再加入 1/2杯的雞⾁⾼湯（湯⽔）來稀釋湯汁。（你可以使 ⽤先前煮雞胸⾁所使⽤的湯⽔加入或是購買雞⾼湯來 加入）

Step 4
Stir in garlic slices. 步驟 4 加入⼤蒜片後攪拌。 

Step 5
Add in 1 tablespoon of fish sauce for extra flavor. 步驟 5 加入⼀湯鑰匙⿂露醬汁，可以增添鹹的風味。

Step 6
Stir in large “non-spicy” chilies. If you like it spicy, you can add in a few slices of spicy chili peppers. 步驟 6 將不辣的辣椒片放入鍋中，如果想做辣的綠咖哩蛤蠣 ，可以切⼀些會辣的⼩辣椒加入。

Step 7
Add in 1/2 cup of the coconut milk and taste. If it needs more curry flavor, add more curry paste in. If it needs to be more salty, add in more fish sauce. Also, if you like your curry a little sweeter, you can add in a tablespoon of sugar at this time. 步驟7 將剩餘1/2罐的椰奶加入鍋中，若是想要咖哩味道重 ⼀些，可以再依喜好⾃⾏調整加入咖哩醬，若是想 要鹹⼀些，可以加⿂露。若是想要有甜的風味，可 以在此步驟加入⼀湯匙的砂糖。

Step 8
Add in the clams as they cook very fast. 步驟 8 蛤蠣因為很快就會熟了，所以現在才適合加入鍋中。

Step 9
When the clams start to open up, add in kaffir lime leaves, cilantro and basil. These herbs turn brown if you cook them too long, so they are added towards the end. 步驟9 當蛤蠣開始開⼝熟的時候，在鍋中加入卡菲爾⽯灰葉、 香菜以及九層塔。香草容易變黃，不能煮太久，所以都 是在要起鍋之前才加入喔！

Step 10
Stir for 1 minute and serve directly out of the pot! 步驟10 再稍微煮⼀下就可以起鍋摟！
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Edited by Apple
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