Bun no hue Andrea Nguyen

我的座右銘

既來之, 則安之

船到橋頭自然直

花若盛開 蝴蝶自來

永远年轻 永远热泪盈眶

你只管善良，老天自有衡量

越努力，越幸运

上天不会亏待努力的人，你有多努力，时光它知道

知人者智，自知者明。

世間萬物，始於心，終於心

Slow down your life, get more happiness. 放慢生活的步伐，找尋生活裡的幸福❤️

聰明是天賦 善良是選擇

行到水穷处，坐看云起时

窮在路邊無人問富在深山有遠親

不要讓未來的你討厭現在的自己

车到山前必有路

要有最朴素的生活和最遥远的梦想， 即使明天天寒地冻，路远马亡。

所有發生的事都是最好的安排

知足常樂 活在當下

珍惜眼前人

做人做事問心無愧

健忘是一種本領

歲月漫長，要心地善良

有人等你回家

莫急莫慌莫害怕

生气是用别人犯的错误惩罚自己。所以，遇到任何事别生气。

不以物喜，不以己悲

勿忘初心

緊要關頭不放棄 絕望就會變成希望

隨波逐流 隨遇而安

休息才能走更長的路

命中有時終需有，命中無時莫強求

山重水复疑无路，柳暗花明又一村

人總要走過很長的路，才會知道哪些是自己想看的風景。

隨遇而安 知足常樂

隨遇而安

不可使慈愛、誠實離開你，要繫在你頸項上，刻在你心版上。

努力就一定会有收获

己所不欲 勿施于人

關關難過關關過

爱是无畏岁月的改变，都会牵着无形的手一直走下去

相由心生

不要輕言放棄 否則對不起自己

無欲則剛

雅俗皆賞 天道酬勤 心誠則靈

兵来将挡，水来土掩

吃得苦中苦 方為人上人

Chinese smashed cucumber

 

1. • About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
   • 1 teaspoon kosher salt, plus more for cucumbers
   • 2 teaspoons granulated sugar, plus more for cucumbers
   • 1 ½ tablespoons rice vinegar
   • 2 teaspoons sesame oil
   • 2 teaspoons soy sauce
   • 1 tablespoon grapeseed or extra-virgin olive oil
   • 2 large garlic cloves, minced or put through a press
   •  Red pepper flakes, to taste
   •  Small handful whole cilantro leaves, for garnish
   • 2 teaspoons toasted white sesame seeds, for garnish (optional)
2. 
   
3. Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
4. On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
5. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
6. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
7. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.