關於 dip into中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

🌻
美國聯準會（Fed）在美東時間22日下午2時（台灣23日凌晨2時）宣布利率維持在趨近零的水準，但暗示升息可能會比預期來得快一些，同時也大幅下修今年的經濟展望。

https://udn.com/news/story/6811/5764746

🌻Adobe(ADBE)電話會議內容讀後感

ADBE前兩天發表財報了.

這次ADBE在財報後下跌, 主要是兩個原因(如下). 不過個人覺得是瑕不掩瑜:
1. 因為之前已經漲了不少(投資人期望太高)
2. 因為Digital Marketing這部分的業務受到季節性的影響, 所以表現不是很突出(沒有比預期高出很多)
a. net new Digital Media ARR (3% beat vs guide, vs 15% beat in 2Q21 vs 35% beat in 3Q20).
b. 有分析師在問(“Maybe just -- can we double-click on the seasonality commentary in the quarter? Because if we look at the beat versus guidance on net new digital media ARR, it looks, at the same time you had the weakest beat, but then the strongest guide in the last three years, which kind of speaks to and confirm some of those seasonality comments that you made.)
i. 高層對此的回答是, 主要是疫情後, 加上正值夏季, 大家的日子回復到正常&放假外出, 所以這部分的業務有受到影響(I think going into the quarter, we had expected that the consumer with a little bit more return to normalcy as what's happening in the environment.)
ii. 高層又說了一些話, 不過重點就是他不認為這是甚麼大事”So, net-net, I would say that the growth prospects for that particular business and the growth drivers remain intact. But again, very much in line. And this is what we feel good about the insights that we're getting on the business.”
iii. 也提到, Q4通常會是digital marketing業務的旺季(表現會不俗的意思)

另外, 覺得這次令我印象深刻的是, 當高層與分析師提到這些事情:
• 常在一些公司的電話會議中提到omnichannel這個字(疫情後, 更明顯了). 這次高層也有提到. ADBE可說是omnichannel概念股:
o “I mean, a big part of that is more and more companies are thirdly doing the multi-channel omnichannel, whatever they want to call it. And I think that's only going to continue to be a driver of our Digital Experience Solutions. Because today that stable stakes and so we just look at it and say whether you're shopping in-store over they are shopping online. You need a solution that treats you like a customer that we know of.”
• 網路上影片(video)的興起, 以及串流影音, 有提高了Adobe的營收天花板(用句分析師的術語, 就是TAM (total addressable market) expansion.
• 當使用者製作了越來越多的內容, 內容管理(content management)的能力就越顯重要, 內容上的流程管理(workflow)也越顯重要. Adobe的產品能夠幫內容製作者解決這樣的問題.
• 而Adobe各產品間的相容性, 標準化, 整合能力, 是它的競爭優勢之一:
o And one of the things we did really well is what we called our named user deployment and how, you know, when we have these enterprise licensing agreements, we offer enterprises the ability to download and distribute within the companies. And the more we do training and evangelism of the products, that leads to adoption. So, I would say there's an element of standardization, there's an element of more content.

而最近ADBE有個新聞, 引起了我的注意, 就是它即將在自己的平台上, 提供付款服務(payment service). 根據之前研究SHOP的經驗, 這有可能會對股價造成一定的漲幅:
On Sept. 15, Adobe announced that it will add payment services to its e-commerce platform this year to help merchants accept credit cards and other ways of paying. The move will deepen Adobe's rivalry with e-commerce firm Shopify (SHOP).
For the service, Adobe has partnered with PayPal (PYPL), which will process a variety of payment types, including credit and debit cards as well as PayPal's own payment and buy-now-pay-later offerings.
https://www.investors.com/news/technology/adbe-stock-adobe-beats-fiscal-q3-targets/

接下來該怎麼辦? 對於基本面良好的公司如ADBE, 我能說的就是buy the dip(逢低買進)了. 供參.

🌻The Facebook Files
一個星期前, WSJ上面有個關於FB的大篇幅調查報導. 有興趣的可以看看.
The Facebook Files
https://www.wsj.com/articles/the-facebook-files-11631713039

這篇文章挺長, 也沒有看到華爾街中文版本的完整翻譯, 不過可以看看這篇:
https://on.wsj.com/2ZmFimp

"《華爾街日報》的相關調查顯示，這家社交媒體巨頭心知肚明，其平台會傷害用戶，而且是以該公司常常完全了解的方式造成傷害。目前，全球近半數人口都是Facebook旗下平台的用戶。其中一些證據尤其令人不安：據《華爾街日報》報導，Facebook的內部研究顯示，在報告稱有過自殺念頭的青少年中當中，有13%的英國用戶和6%的美國用戶把這種念頭歸結於Instagram。"

另一篇相關新聞:
https://www.thenewslens.com/article/156683

"《華爾街日報》於13日揭露Facebook的XCheck系統，也就是內部系統中的VIP名單，數百萬名人、政治人物與記者等知名公眾人物都在特別的一份「白名單」之內。"

"這些「貴賓」在社群上發布的內容可以躲過一般的審查系統，即使發布明顯的不當內容，也不會立即被刪除。《衛報》報導，Facebook的獨立監督委員會表示，在閱讀該篇報導後，決定要審查XCheck系統，並要求Facebook對其進行報告與解釋。"

🌻我喜歡的Apple TV影集, "Ted Lasso", 是這次艾美獎的大贏家, 很多主要演員都得獎了.

很高興這兩年, 因為有這部戲的陪伴, 讓我撐過了疫情, 家人離世, 以及一些烏煙瘴氣的事情.

前幾天看演員的得獎影片, 一位娛樂記者問得獎的男配角(也是編劇之一)說, 你覺得這部片的核心思想是甚麼. 他說, be curious, not judgemental.

就像得獎的女演員在劇中一開始是很鴨霸很壞心的球隊主人, 但這樣做是因為被前夫傷透了心, 所以想要弄垮離婚後分到的財產(也是前夫的最愛--球隊); 外表看起來永遠陽光燦爛做啦啦隊的男主角, 在青少年時父親自殺, 造成了他心裡永遠的痛&障礙(讓他在球賽時, 會有突發恐懼症).

我們每個人其實都有很多面, 很多個故事. 尤其在社群, 大家都是萍水相逢, 對彼此的了解都是非常片面的; 而有時候在社群裡, 看到有人會因為只看到一個面向, 就去下斷語. 這其實是人之常情很難避免, 所以我們需要常用第二層思考去提醒自己. 社群裡需要更多的同理心.

“Be curious, not judgmental” – Walt Whitman(惠特曼)(美國詩人)

Picture來源:
https://www.apple.com/newsroom/2021/09/apples-global-hit-comedy-series-ted-lasso-sweeps-the-2021-primetime-emmy-awards-scoring-history-making-win-for-outstanding-comedy-series/

今日教大家
📌蒜容牛油焗龍蝦尾車厘茄
📌姜餅人

✨✨✨✨✨✨✨✨✨✨✨✨✨
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3

🍏🍏🍏蘋果膠連結🍏🍏🍏
中文
https://www.jlc-health.com/tc-maria-christmas-optin
Eng
https://www.jlc-health.com/en-maria-christmas-optin
🍏🍏🍏🍏🍏🍏🍏🍏🍏🍏

2020年11月30日Live 食譜
特別鳴謝easycook 食譜義工團，快靚正呀🙏🙏

薑餅人曲奇

材料:
原味曲奇粉 一包
豆蔻粉 半茶匙
丁香粉 半茶匙
薑粉 四茶匙
玉桂粉 兩茶匙
鹽半 茶匙
牛油(室溫) 150 克
雞蛋 一隻

做法:
1）牛油放大碗內用發蛋器撥開
2）把原味曲奇粉，所有香料粉，鹽加入已撥開的牛油內，用攪拌棒把牛油及粉拌勻
3）加入雞蛋一隻，再拌勻，然後用手輕輕將粉團稍微搓埋
4）將混合物倒在即矽膠墊上，再用手搓成粉團
5）將粉團分成兩份，分別放入兩個食用膠袋中，從大粉團取出兩份小粉團，把小粉團放在膠袋的角落裏，然後用木棍把袋中的粉團搓成一薄塊, 封好袋口，然後存放在冰格裏30分鐘至硬身
6）硬身後從冰箱取出，沿著膠袋邊把袋剪開，跟著用薑餅人、聖誕樹或星星曲奇模在餅皮上印出曲奇，然後放在已鋪上焗盤紙的餅盤上，放入已預熱攝氏180度焗爐內焗12～15分鐘便可取出。
* 溫馨提示：餅模先沾上少許麵粉然後印出薑餅，會較容易脫模。
* 如果要用糖霜裝飾，須等薑餅放涼後才可開始裝飾

English Version
(YouTube video starts at 17:23. Skip to 31:10.)
Gingerbread Man Cookies
Ingredients:
Plain cookie mix - 500g
Butter - 150g (room temperature)
Ginger powder - 4 tsp
Cinnamon powder - 2 tsp
Nutmeg - ½ tsp
Clove powder - ½ tsp
Salt - ½ tsp
Egg - 1 whole
Plastic bags or plastic wrap

Methods:
1. In a mixing bowl, add in butter and whip until fluffy.

2. Add in plain cookie mix powder, ginger powder, cinnamon powder, nutmeg powder, clove powder, and salt. Mix well.

3. Add in egg and mix well into a dough.

4. Split the dough into 2 pieces and put each into a plastic bag.

5. Fill the two corners of the plastic bag with doughs and flatten the rest with a rolling pin to your desired even thickness. Seal the plastic bag and put it in the freezer and freeze until the dough is hardened about 30 minutes. Repeat the same with the other dough in the plastic bag.

6. Once the dough is hardened, remove plastic bag and shape into pieces with cookie cutter. Dip the cookie cutter into some flour for easy release and prevent stickiness.

7. Bake at 180C (350F) for about 12 – 15 minutes. Serve.

蒜蓉牛油焗龍蝦尾車厘茄

材料
📌 紅椒，青椒，黃椒各一個
📌 車厘茄數粒
📌 急凍龍蝦尾4 - 5隻，視乎氣炸鍋容量。

紅椒，青椒，黃椒醃料
📌 橄欖油少許
📌 黑胡椒少許
📌 鹽少許

龍蝦尾牛油
📌 牛油少許
📌 鹽少許
📌 黑胡椒粉少許
📌 蒜頭少許

做法
1. 紅椒，青椒，黃椒切細件，加入橄欖油，黑胡椒，鹽，之後連同車厘茄放入氣炸鍋用200度焗3分鐘。
2. 龍蝦尾用手將它屈鬆，之後用長匙羹尾端篤入龍蝦尾底部，貼住內殼篤入，用意把龍蝦肉與殼分離。之後再屈鬆龍蝦尾數下。
3. 用剪刀沿著龍蝦尾背部中間剪開殼，剪到最尾一格停，再向左右兩邊打橫剪一剪。
4. 用尖的刀仔篤入龍蝦尾兩邊側邊向入刮一刮，用意令龍蝦肉離開龍蝦殼，之後用手指伸入龍蝦尾底部用力頂龍蝦肉出來，直至到尾段停止。（此時狀態是3/4的龍蝦肉躺在龍蝦尾殼上）之後見到腸部除去，再把龍蝦尾用清水沖乾淨，索乾水份。之後龍蝦尾放在枱上攤開。
5. 碗內放入牛油，黑胡椒粉，鹽，蒜頭碎，撈勻。用匙羹刮一羹牛油塗在龍蝦肉上，直至全部龍蝦肉塗上牛油。
6. 氣炸鍋內的紅椒，黃椒，青椒，車厘茄倒出在碟上，備用。
7. 龍蝦再攤開尾部，逐隻逐隻平放入氣炸鍋內。用200度焗9 - 10分鐘。焗好後後取出，鋪在步驟6的碟上，之後用掃將已溶的牛油掃上在龍蝦肉上，即成。

English Version
(YouTube video starts at 3:29. Skip to 23:11 for finished products.)
Baked Lobster Tails with Garlic and Butter and Cherry Tomatoes
Ingredients:
Frozen Lobster tails
(Defrost and flex it a couple of times on both sides to loosen the meat by holding onto both ends of the lobster tail. Stick a chopstick into the underside and loosen the meat. Cut the upper shell through the center all the way to the tail and cut a vertical slit.
Use a small knife to carefully loosen the meat on both sides of the shell because frozen lobster tail meat tends to stick to the shell.
Slowly wiggle the meat out from the shell with your hand but leave the last part of the meat intact with the tail. Air fry with the shell on will retain its moisture and better presentation. Clean away any debris and pat dry.)

Vegetable Ingredients:
Bell peppers - cut into chunks (green, red, yellow)
Cherry tomatoes

Seasoning Ingredients:
Olive oil
Salt
Black pepper
Butter
Garlic, minced

Methods:
1. In a bowl, add in bell pepper chunks. Spray a bit of olive oil and add salt and black pepper. Mix well. Transfer to air fryer. Add in cherry tomatoes. Cook for 3 – 4 minutes at 200C. After 3 – 4 minutes, transfer to a serving plate and arrange nicely.

2. In a bowl, add in butter, salt, black pepper, and minced garlic. Mix well. Scoop a spoonful and smear on top of lobster tail meat.

3. Transfer lobster tails to the air fryer. Flatten the tail fins nicely. Cook at 200C for 9 minutes for juicy tender or 10 minutes for chewier texture.

4. Optional to drizzle melted butter on top before serving.

＃肥媽食譜
＃mariakitchen

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
海外觀眾優惠完結，只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special

✨✨✨✨✨✨✨✨✨✨

和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙

✨✨✨✨✨✨✨✨✨✨
豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.