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關於kg to ml 在臨床筆記 Facebook 的精選貼文
關於kg to ml 在臨床筆記 Facebook 的最讚貼文
關於kg to ml 在 Soh Wai Ching - Athlete Facebook 的最讚貼文

關於kg to ml 在 Rasaflix Youtube 的最佳貼文
關於kg to ml 在 Tasty Japan Youtube 的最佳貼文
關於kg to ml 在 Tasty Japan Youtube 的最讚貼文

關於kg to ml 在 Converting kg/L to g/mL - YouTube 的評價
關於kg to ml 在 kg ml換算的推薦與評價，PTT、DCARD 的評價
關於kg to ml 在 kg ml換算的推薦與評價，PTT、DCARD 的評價
關於kg to ml 在 Printable Fluid Ounces to Milliliters Conversion Chart - Pinterest 的評價

kg to ml 在臨床筆記 Facebook 的精選貼文

2020-11-15 15:45:08 有 110 人按讚

#低血鈉
#顧進裕教授原文

低血鈉

一般的抗利尿激素不適當分泌症候群（SIADH）：

沒有水腫、沒有低血量、心臟/肝臟/腎臟/腎上線/甲狀腺功能正常。BUN 下降、低尿酸、 Uosm > 100 mOsm/kg（可能會 > 300 mOsm/kg）、尿鈉 UNa > 20 mEq/L（限鹽時，UNa < 20 mEq/L）、FEphosphate 正常（< 20%）、FeUA > 12%（血鈉矯正之後血液尿酸濃度恢復正常/FeUA < 11%）、水負荷試驗（10-15 ml/kg）時，4 小時內無法排出 80% 水分。生理鹽水治療無效；治療是限水（UNa + K > 1/2 血鈉時無效）、高張（3%）鹽水。

腦部滲透壓受器重新設定：

這是一種特殊的 SIADH。年老、四肢麻痺、精神病、腦部出血、腦炎、酒精中毒、路易氏體失智症、營養不良、癌症、感染（結核病、肺囊蟲）、癌症、懷孕。無症狀，限水或補充鹽治療無效。輕/中度低血鈉 125–134 mEq/L、Uosm 100-300 mOsm/kg、尿鈉 UNa > 20 mEq/L（限鹽時，UNa < 20 mEq/L）、FeUA 正常（4-12%）、水負荷試驗正常。限水、補充鹽無效。

大腦/腎耗鹽症候群：

沒有水腫、有低血量（不明顯）、多尿、心臟/肝臟/腎臟/腎上線/甲狀腺功能正常。BUN 上升、CVP 下降、少見（仍有爭論）。低尿酸、UNa > 20 mEq/L（限鹽時，UNa < 20 mEq/L）、FEphosphate > 20% 、 FeUA > 12%（血鈉矯正之後仍然低尿酸/FeUA > 11%）。生理鹽水治療有效。

水腫（心衰竭、肝硬化、腎病症候群）：
UNa < 20 mEq/L、FeUA < 4%，限水治療有效。

慢性腎衰竭：
水腫、高血壓、高尿酸。UNa > 20 mEq/L。

利尿劑：
有/無水腫、有低血量（不明顯）、病史或雲端藥歷有使用利尿劑（複方藥容易被忽略）。停用後用生理/3% 鹽水治療容易造成矯正速度過快（> 8 mEq/L/d，停用其他藥物如 SSRI 或改善低血量時也是一樣）。

「值得你的鹽」
https://medium.com/nephrology/%E5%80%BC%E5%BE%97%E4%BD%A0%E7%9A%84%E9%B9%BD-895b92d4284b

Reset Osmostat: Facts and Controversies 2019
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6668321/

The Unsolved Mystery of How a Reset Osmostat Developed 2017
https://www.google.com/amp/s/ajkdblog.org/2017/06/05/the-unsolved-mystery-of-how-a-reset-osmostat-developed/amp/?fbclid=IwAR0ymVaZ_yE12I3u0ZxwpWjBKeYrT-FLHfmiJ_A7ZQQXEFoO15LQTN2aiRE

Tags: kg to ml 低血鈉顧進裕

臨床筆記

About author

這裡是心臟內科及重症專科醫師林世崇的醫療筆記部落格，提供實用的臨床醫療資訊，歡迎分享！

kg to ml 在臨床筆記 Facebook 的最讚貼文

By 臨床筆記

2020-09-30 16:12:34 有 251 人按讚

低血鈉的治療
-UptoDate
#teaching #na
急性（< 48 小時）、慢性（> 48 小時或時間未知），嚴重（< 120 mEq/L，大部分的併發症與過快矯正的併發症滲透壓性脫髓鞘症候群 ODS 都屬於這些人）、中度（120-129 mEq/L）、輕度（130-135 mEq/L），症狀（嚴重：癲癇、意識障礙、呼吸終止，輕/中度：頭痛、頭暈、疲勞、嗜睡、肌肉痙攣、噁心/嘔吐、步態不穩、記憶力下降、混亂）。

只有下列病人才會有腦水腫造成的腦疝脫（尤其是合併低血氧時）：急性水中毒（精神病、劇烈運動、搖頭丸）、手術後的婦女和小孩、頭部外傷、顱內手術、顱內出血、顱內腫瘤。這些病人即使血鈉 130 mEq/L、症狀輕微，也能快速惡化成癲癇、呼吸終止、腦部傷害、死亡。

急性、血鈉 < 120 mEq/L、症狀嚴重者必須住院。3% saline 1 mL/kg（周邊靜脈）大約能提升血鈉 1 mEq/L（但是會高估缺鈉量）。每 4-6 小時測定一次血鈉，每天血鈉上升的速度必須 < 8 mEq/L。

急性：無症狀者用 3% saline 50 mL，然後每小時測定血鈉。輕微/嚴重症狀或有顱內病變者用 3% saline 100 mL/10 分鐘，如果症狀未改善，在 30 分鐘內追加二次 3% saline 100 mL，目標是在起初 6 小時內提升血鈉 4-6 mEq/L，當目標達成以後就停用 3% saline。不要用 mannitol、tolvaptan。

慢性：如果有症狀或血鈉 < 120 mEq/L，3% saline 每小時靜脈點滴 15 to 30 mL。如果有低血量、停用藥物（利尿劑、SSRI）、副腎皮質功能低下、SIADH、有 ODS 的危險因子（血鈉 < 105 mEq/L、喝酒、肝臟病、營養不良、低血鉀）則用 dDAVP 預防過快矯正。目標是每天提升血鈉 4-6 mEq/L，當目標達成以後就停用 3% saline。也可以用 tolvaptan。

如果 SIADH 病人的尿液 osmolality 大於 530 mOsm/kg，而且靜脈注射液中的 Na + K 小於尿液的 Na + K，那麼該靜脈注射液治療低血鈉就是無效的，此現象稱為「脫鹽（desalination）」。

下列病人不要使用生理鹽水：SIADH、水腫（心衰竭、肝硬化、腎病症候群、慢性腎衰竭）、血鈉 < 120 mEq/L、有症狀。

其他的治療：限水（如果尿液的 Na + K 大於血鈉的一半，那麼限水就是無效的）、高鹽飲食、補充鉀（缺鉀也會造成低血鈉）、furosemide（水腫）、停用造成低血鈉的藥物、治療原發疾病。

Tags: kg to ml teaching na

臨床筆記

About author

這裡是心臟內科及重症專科醫師林世崇的醫療筆記部落格，提供實用的臨床醫療資訊，歡迎分享！

kg to ml 在 Soh Wai Ching - Athlete Facebook 的最讚貼文

By Soh Wai Ching - Athlete

2020-09-03 22:31:53 有 82 人按讚

Thanks to Chris Tee on inviting me over to ISN for the Testing and soon to be the Lab Rat on piloting his upcoming project!

And today, I had the opportunity to do a SubVO2 and VO2Max test here in Institut Sukan Negara Malaysia

After the Sub Max test, based on my lactate profile, we found out 17 kph is the threshold pace for me. Therefore I started of VO2Max test at 14 kph. After every 30 seconds, the treadmill speed will increase by 0.5 kph respectively until it reaches my threshold pace, which is 17 kph then for the subsequent 30 seconds, the treadmill will go up by 0.5 gradient.

I manage to hold until 6% and then the mask accidentally came out, I think it might be caused by my arm movement. I personally think that I can still hold for at least a minute or two, but at that stage, my heart rate reaches 184 already. Too bad that the VO2 graph haven't reach plateau and my RER value is still good at 1.04.

I stopped at 6.0% at 10:37 minutes with a Maximum Heart Rate of 184 bpm and a 74.3 ml/lg/min, which I reach my expectation value before I did the testing.

I am glad that with more sessions in the stairs, and a huge significant drop in my running mileage compared to those days when I was just a pure runner, I am still able to maintain my VO2Max value at around +-75 ml/kg/min.

It is an advantage to have such a high VO2Max value, but running economy, maximum speed still play a major components in term of running performance.

One can have a VO2Max value of 65 and can beat a VO2Max value of 75 in a 10km run if the runner A (65 ml/kg/min) is more efficient than the runner B in away that both A and B running at the same pace. Runner A may run a 3:30 min/km at 50 ml/kg/min but Runner B may running at 70 ml/kg/min.

Long story short, Runner A is efficient and have a much better running economy then Runner B and with that, Runner A can run longer at a lower RPE, while Runner B couldn't sustain for a long period of time at the pace given.

*If anyone interested on doing a VO2Max Test, you may contact ISN (Institusi Sukan Negara). Head over to their website as the info are all there or click on the link in my bio (https://ppsn.isn.gov.my/services-facilities/)

#InstitusiSukanNegara #ISN #LabTesting #VO2MaxTest #GoProHero8

Tags: kg to ml InstitusiSukanNegara ISN LabTesting VO2MaxTest GoProHero8

Soh Wai Ching - Athlete

About author

A young and dedicated athlete studied Sport Science Major in Exercise in University Malaya. Born in the year of 1994, 28th of September in Malaysia. Started his running career in the mid of 18 years old which is in the year 2012. First 10k timing were 55 minutes. And within a year of his running career, he managed to achieve Sub 40 for 10km. Now, his personal best for 5k - 16:04, 5,000m - 16:13 and 10k - 33:26, 10,000m - 35:16 minutes. Aiming to hit 5k - Sub 16 min by year 2017. His first Half Marathon timing were 1:44:51 which He did it without a proper training and is just 3 months right after he started running. In year of 2015, 1st of Feb, He managed to hit a 1:23:59 for Half Marathon with the 7 weeks Training Program. In Year 2017, he also won the Second Overall and Best Malaysian in KL Tower International Towerthon Challenge. With this achievement, it kick start his journey to participate in Vertical World Circuit. He represented Malaysia to Beijing Vertical Run as Elite Category and won 5th placing in his first vertical world circuit. He going to Shanghai, Osaka and Hong Kong for the last three vertical world circuit. Currently supported and sponsored by Garmin Malaysia, World of Sports - Mizuno, NulivScience US (Actigin), High 5 Sports Nutrition Malaysia, Lifeline ID, Beet It Sports Malaysia. He is looking for corporate to provide financial support to him to cover his expenses in joining the vertical world circuit.

Professional Towerrunner, currently Rank No. 1 in Asia, No. 2 in the World. Sport Science Graduate from University of Malaya Powered by Tenaga Nasional Berhad Fly Together with Turkish Airlines #MasTowerRunner #RoadToWorldNo1

kg to ml 在 Rasaflix Youtube 的最佳貼文

By Rasaflix

2020-11-25 14:00:19 有 4,124 人看過有 62 人喜歡

Petang-petang kalau tak tahu nak makan apa, korang boleh cuba buat pulut mangga ni. Kombinasi rasa manis mangga dan liat pulut tu memang sedap gila. Letak pula kuah santan yang lemak manis tu, memang tak kan cukup satu pinggan la. Nak buat pun mudah je tau..

Resepi Pulut Mangga Ala Thai

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Pulut Mangga Ala Thai

Bahan-bahan (Pulut Mangga)

1 kg beras pulut

1 cwn santan pekat

50 ml air

1/2 sk garam

2 helai daun pandan (disimpul)

mangga

1 sb gula

bijan hitam (secukupnya)

Bahan-bahan (Kuah santan)

1 cwn santan pekat

1 cwn air

2 helai daun pandan (disimpul)

1 sk garam

1 sb gula

1 sk tepung jagung

Cara memasak

1. Rendam beras pulut sekurang-kurangnya 30 minit sebelum dikukus.

2. Masukkan daun pandan yang disimpul dan kukus beras pulut hingga masak selama 25 minit.

3. Angkat dan ketepikan.

4. Campurkan santan, air, garam dan gula. Kacau sebati.

5. Tuangkan campuran santan ke dalam pulut yang siap dikukus dan gaul sehingga sebati. Ketepikan.

6. Kuah Santan: Panaskan air sehingga mendidih dan masukkan daun pandan.

7. Tuangkan santan dan kacau seketika.

8. Perasakan dengan garam dan gula secukup rasa.

9. Masukkan tepung jagung dan kacau sehingga kuah santan pekat. Ketepikan.

10. Hidangkan pulut, kuah santan dan hirisan mangga segar. Hiaskan dengan taburan bijan hitam.

11. Pulut mangga manis siap untuk dihidangkan.

//English
--------------------------------------------------------------------------------------------

Thai Style Sweet Mango Sticky Rice Recipe

Still thinking what to have for high tea, you can try to make this delicious Asean dessert "Mango Sticky Rice" The combination of fruity taste of mango and glutinous sticky rice is really compliments with the coconut milk gravy, one plate is not enough. It also super easy to make too. Give a try and good luck!

Ingredients (Mango Sticky Rice)

1 kg glutinous sticky rice

1 cup of coconut milk

50 ml water

1/2 tsp of salt

2 strands of pandan leave (knotted)

mango

1 tbsp of sugar

black sesame (as needed)

Ingredients (Coconut Sauce)

1 cup of coconut milk

1 cup of water

2 strands of pandan leave (knotted)

1 tsp of salt

1 tbsp of sugar

1 tsp of corn starch

Cooking methods

1. Soak glutinous rice for at least 30 minutes before steaming.

2. Add in pandan leaves and steam until cook for 25 minutes.

3. Remove and set aside.

4. Mix coconut milk, water, salt and sugar. Stir to combine.

5. Pour the coconut milk mixture into steamed glutinous rice and mix all well. Set aside.

6. Coconut Sauce: Boil water and add in pandan leaves.

7. Pour coconut milk and stir well.

8. Season with salt and sugar to taste.

9. Add in corn flour and stir the sauce until thicken. Set aside.

10. Served the glutinous sticky rice, coconut sauce and fresh mango slices. Garnish with black sesame.

11. Sweet mango glutinous sticky rice is ready to be served.

Nak resepi lagi?
Sertai Rasaflix di https://rasaflix.net

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makananthai pulutmangga pulut pulutmanggathai resepipulutmangga resepipulut resepi viral thaidessert glutinousricecake mangostickyrice manggodessert stickyrice recipe viral kisahdunia rasaflix dapoqmanis mr_lovva makenon nntaca kdboom nrsalnaz

Rasaflix

About author

Kami kongsi video resepi sedap dah mudah untuk diikuti.. Koleksi resepi juga boleh di lawati di https://rasaflix.com

kg to ml 在 Tasty Japan Youtube 的最佳貼文

By Tasty Japan

2020-10-14 17:32:49 有 10,294 人看過有 369 人喜歡

味も、見た目も、一度に二つ楽しめる豪華でお得な一品♪
一人で楽しむもよし、友達に振る舞うもよし！一手間加えて、いつもと一味違ったチーズケーキをお楽しみください。
ぜひ、作ってみてくださいね！

チェリーパイ入りチーズケーキ
8人分
材料：
◼︎チェリーパイのフィリング
砂糖　200 g
コーンスターチ　30g
水　80ml
レモン汁　大さじ1
チェリーの缶詰　1.1kg、汁を切っておく
アーモンドエクストラクト　小さじ1
◼︎チーズケーキ
チョコレートサンドクッキー　25枚、砕いておく
無塩バター　大さじ6、溶かしておく
クリームチーズ　1.1kg
砂糖　400g
バニラエクストラクト　小さじ2
生クリーム　240ml
いちご、ブルーベリー、ラズベリーなど（飾り用）
作り方:
1.大きな鍋に、砂糖とコーンスターチを入れて、よく混ぜる。そこに水とレモン汁を加えて、さらによく混ぜる。鍋を中火にかけ、砂糖が溶けるまで混ぜ続け、溶けてきたら火を弱めて、シロップがトロリとして黄金色になるまで約5分煮る。
2.チェリーを加えてさらに2-3分火にかける。シロップがドロリとしてきたら火を止め、アーモンドエクストラクトを加え混ぜる。火からおろして、冷ましておく。
3.20cmの型にラップを敷いておく。(2)のチェリーをそこに移し、均一にならす。固まるまで冷凍庫で2-3時間冷やす。
4.砕いておいたチョコレートサンドクッキーと、溶かしバターを、中くらいのボウルに入れて、よく混ぜる。
5.(4)を25cmの型に入れ、ゴムベラか計量カップの底を使って、型の底に押し付けるようにしながら、平らにする。10分冷凍庫で凍らせる。
6.大きなボウルに、クリームチーズ、砂糖、バニラエクストラクトを入れて、電動式ハンドミキサーを使って、よく混ぜる。
7.生クリームを加えて、さらに2-3分、ふわふわになるまでよく混ぜる。
8.(7)の半量を、(5)で凍らせておいたクッキークラストの上に広げる。冷凍庫で10分冷やす。
9.(3)で凍らせておいたチェリーのラップをはずし、(8)のチーズケーキの上に乗せる。その上にチーズケーキ生地の残った半量をかぶせ、表面がなめらかになるようにならす。
10いちごやブルーベリー、ラズベリーを飾る。
11.冷蔵庫で、4時間以上冷やす。
12.切り分けて、完成！

Cherry Pie-Filled Cheesecake
Ingredients:
for 8 servings
◼︎CHERRY PIE FILLING
1 cup sugar(200 g)
¼ cup cornstarch(30 g)
⅓ cup water(80 mL)
1 tablespoon lemon juice
40 oz canned cherry(1.1 kg), drained
1 teaspoon almond extract
◼︎CHEESECAKE
25 chocolate sandwich cookies, crushed
6 tablespoons unsalted butter, melted
40 oz cream cheese(1.1 kg)
2 cups sugar(400 g)
2 teaspoons vanilla extract
1 cup heavy cream(240 mL)
fresh berry, for decoration
Preparation:
1.Add the sugar and cornstarch to a large saucepan and whisk until combined. Stir in the water and lemon juice. Cook over medium heat, whisking until the sugar has dissolved, then reduce the heat to medium-low and simmer until a thick syrup forms and turns golden, about 5 minutes.
2.Add the cherries and cook for another 2-3 minutes until syrup has thickened. Turn off the heat and stir in the almond extract. Set aside to cool.
3.Line an 8-inch (20 cm) springform pan with plastic wrap. Transfer the cherry filling to the pan and spread evenly. Freeze for 2-3 hours, until firm.
4.Combine the crushed cookies with the melted butter in a medium bowl until well-combined.
5.Transfer the cookie crumb mixture to a 10-inch (25 cm) springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
6.In a large bowl, beat the cream cheese, sugar, and vanilla extract together with an electric hand mixer until combined.
7.Add the heavy cream and beat for another 2-3 minutes until combined and fluffy.
8.Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
9.Unwrap the cherry pie filling, and place it on top of the set cheesecake layer. Cover with the remaining cheesecake batter, spreading until smooth on top.
10.Decorate with fresh berries.
11.Chill in the fridge for at least 4 hours before slicing and serving.
12.Enjoy!

#TastyJapan #レシピ

MUSIC
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Tasty Japan

About author

「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]

kg to ml 在 Tasty Japan Youtube 的最讚貼文

By Tasty Japan

2020-04-06 10:00:13 有 29,619 人看過有 860 人喜歡

トロピカルチャーシュー♪
材料
8人分

チャーシュー
豚バラ肉　680g
塩　60g
砂糖　大さじ2
黒コショウ　小さじ1
スターアニス　1個
にんにく　2片
ベイリーフ　3枚
しょうゆ　80 ml
りんご酢　大さじ2
水　1900ml

アドボソース
水　80ml
しょうゆ　240 ml
砂糖　大さじ2
サラダ油　大さじ2
ベイリーフパウダー　小さじ½
挽きたての黒コショウ　小さじ1 ½
にんにく　3片
ココナッツ酢　80ml
ココナッツミルク　160ml
油（揚げる用）

盛り付け
ポーチドエッグ　4個
挽いた四川胡椒の実　4つまみ
青ネギ　小さじ2（青い部分のみをスライス）
揚げにんにくスライス　小さじ2
コリアンダー　小さじ4
ジャスミンライス（炊いてあるもの）

作り方
オーブンは160˚Cに予熱しておく。
豚バラ肉を半分に切り、オーブン対応の鍋に入れる。
大きなボウルに塩、砂糖、黒コショウ、スターアニス、にんにく、ベイリーフ、しょうゆ、りんご酢、水を入れて混ぜ合わせる。塩と砂糖が溶けるまで混ぜる。
豚バラ肉に(3)をかける。豚バラ肉をクッキングシートで覆い、さらにアルミホイルを上から重ねて鍋をしっかりと覆う。豚肉が柔らかくなって崩れない程度になるまで、2～2時間半ほどオーブンで焼く。
豚バラ肉を煮汁から取り出し、天板の上に置いたワイヤーラックに移し、冷蔵庫で一晩冷やす。
アドボソースを作る。中鍋に水、しょうゆ、砂糖、サラダ油、ベイリーフパウダー、黒コショウ、にんにく、ココナッツ酢、ココナッツミルクを入れて火にかける。15～20分ほど煮る。ソースを火からおろし、準備が整うまでおいておく。
豚バラ肉を冷蔵庫から取り出し、それぞれ半分に切る（一つが約140gほど）。豚肉の脂の部分に、肉の部分に到達したら止まるようにして、1cmの切り込みを入れる。
大きな鍋に油を半量入れ、190℃になるまで加熱する。
皮がパリッとし、中心部に火が通るまで豚バラ肉を約8分揚げる。
(7)で入れた切り込みのところで豚肉をスライスする。
器の底にアドボソースを入れる。その上に豚バラ肉を乗せ、ポーチドエッグ、四川唐辛子、ネギ、揚げたにんにくスライス、コリアンダーを飾り、ジャスミンライスを添えて、完成！

Ingredients
for 8 servings
BRAISED PORK BELLY
1 ½ lb whole skin-on pork belly(680 g)
¼ cup kosher salt(60 g)
2 tablespoons sugar
1 teaspoon ground black pepper
1 pod star anise
2 cloves garlic
3 bay leaves
⅓ cup soy sauce(80 mL)
2 tablespoons apple cider vinegar
½ gal water(1.9 kg)
ADOBO SAUCE
⅓ cup water(80 mL)
1 cup soy sauce(240 mL)
2 tablespoons sugar
2 tablespoons canola oil
½ teaspoon bay leaf powder
1 ½ teaspoons freshly ground black pepper
3 cloves garlic
⅓ cup coconut vinegar(80 mL)
⅔ cup full-fat coconut milk(160 mL)
oil, for frying
ASSEMBLY
4 poached eggs
4 pinches ground szechuan peppercorn
2 teaspoons scallion, thinly sliced, green parts only
2 teaspoons garlic, fried
4 teaspoons fresh cilantro
jasmine rice, cooked

Preparation
Preheat the oven to 325˚F (160˚C).
Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
Slice the pork belly between the scores.
To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
Enjoy!

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100 mcg 10,000 3 80 mcg/mL kg 3 60 min/h 5 480,000 10,000 5 48 mL/h CHAPTER17 Formula Method—Posttest 1, pp. 495–496 1. 5 mcg 3 400 62 mcg/mL kg 360 min/h 5 ...

#97. The Harriet Lane Handbook E-Book - 第 262 頁 - Google 圖書結果

TABLE 11.1 HOLLIDAY - SEGAR METHOD Fluid Volume Body Weight First 10 kg Second 10 kg Each additional kg ml / kg / day 100 50 mL / kg / hr 24 -2 20 = 1 BOX ...

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