下單股票的介面,條件有 3 種可以選,ROD、IOC 或 FOL,分別是什麼意思呢?
👉1.ROD( Rest of day):
委託後尚未成交的部分,於當天交易收盤價繼續委託
假設我委託一筆買 10 張,在 12 點的時候成交 8 張,
則剩餘 2 張會繼續委託直到收盤結束
👉2.IOC( Immediate or Cancel):
成交後,有剩餘尚未成交的部分,則取消委託
假設我委託一筆買10 張,在 12 點的時候成交 8 張,則剩餘未成交的 2 張會同步取消委託。如果還要繼續交易 2 張,就要重新下單。
👉3.FOL( Fill or Kill):
數量全部滿足才成交,否則就全部取消委託
假設我委託一筆買 10 張,如果市場上沒有足夠的數量,
系統就會立刻取消。
原本台股的方法就是第一種 ROD,第二種及第三種是適合一次要交易數量很大的投資人或法人,如果是一般散戶就沒有太大影響,所以還是用原本的 第一種 就好,基本上 券商APP 是預設 ROD
更多詳細內容:https://ccinvest.com.tw/transaction-by-transaction/
同時也有8部Youtube影片,追蹤數超過2萬的網紅This Family,也在其Youtube影片中提到,Portuguese Garlic Shrimp by Jimmy’s Table This is definitely one of our favorite dishes to eat in Portugal. We ate this in Lisbon, Algarve and Porto....
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- 關於rest剩餘 在 貝克小姐Miss Bac. Facebook 的最佳貼文
- 關於rest剩餘 在 This Family Youtube 的最佳解答
- 關於rest剩餘 在 This Family Youtube 的最佳貼文
- 關於rest剩餘 在 {{越煮越好}}Very Good Youtube 的最讚貼文
- 關於rest剩餘 在 The rest 1/The rest 剩餘, 剩下的部分例句- 英語村 - Facebook 的評價
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rest剩餘 在 越煮越好 Facebook 的最佳貼文
https://youtu.be/dkkBGVbYxYg
天然消炎💢 調節三高🔺做法直接容易美味 黃姜雞🐓加入黑胡椒💾增強免疫力💪🏻幫助感冒痊愈 💥預防骨質疏鬆🏋🏻♂️
Steamed Chicken with Tumeric & Black Pepper🐔Easy Steps🔹Powerful Anti-Inflammatory/ Antioxidant Benefits👍
⬇⬇English recipe follows⬇⬇
🔥蒸雞時間 重點🔥
兩斤半以下 雞🐔🐔
蒸30分鐘
焗10分鐘
三斤重以下 雞🐔🐔🐔
蒸35分鐘
焗10分鐘
三斤半以上 雞🐔🐔🐔🐔
蒸45分鐘 以上
焗10分鐘
黑椒薑黃雞:
材料:
冰鮮雞 1隻
調味料:
薑黃粉 1湯匙
黑胡椒 1茶匙
生抽 1湯匙
糖 1茶匙
鹽 1湯匙
處理:
1. 除去雞膏及雞肺。
2. 用1湯匙鹽醃15分鐘,除腥味、雪味,加入鹹味。
3. 斬去雞腳,洗淨鹽分,擎乾水。
4. 加入調味料:
a. 黑椒1/2茶匙
b. 黃薑粉2/3湯匙
c. 生抽1/2湯匙
d. 糖1/茶匙
搽勻雞的內部。
5. 其餘調味料,搽在雞的外殼上,放雪櫃醃1個小時或以上,然後去蒸。
烹調:
用蒸架,放雞上去,掃上剩餘調味料,大火蒸:
●2 1/2斤以下的雞,蒸30分鐘,焗10分鐘。
●3斤以下的雞,蒸35分鐘,焗10分鐘。
●3 1/2斤以上的雞,蒸45分鐘,焗10分鐘。
蒸了35分鐘,熄火,焗了10分鐘,斬件,上碟。
Tumeric chicken with black pepper:
Ingredients:
Frozen chicken 1 No.
Seasonings:
Tumeric 1 tbsp
Black pepper 1 tsp
Light soya 1 tbsp
sauce
Sugar 1 tsp
Salt 1 tbsp
Preparation:
1. Remove the grease and lung from the chicken.
2. Season the chicken with 1 tbsp salt for 15 minutes to eliminate the unpleasant smell, add some salty taste.
3. Cut the chicken feet and rinse the chicken thoroughly. Hang dry.
4. Put the following seasoings inside the chicken:
a. Black pepper 1/2 tsp
b. Tumeric 2/3 tbsp
c. Light soya 1/2 tbsp
sauce
d. Sugar 1/2 tsp
4. Put the rest seasonings on top of the chicken. Season for 1 hour or more, ready to steam.
Steps:
Boil up a wok of water, place the chicken direct on a steam rack, use high flame:
2 1/2 catty or below, steam for 30 minutes, keep the lid shut for 10 minutes after cooking well.
3 catty or below, steam for 35 minutes, keep the lid shut for 10 minutes after cooking well.
3 1/2 catty or above, steam for 45 minutes, keep the lid shut for 10 minutes after cooking well.
The chicken has been steamed for 35 minutes, turn off flame and keep the lid shut for 10 minutes, cut well, serve.
雞🐓系列(播放清單)https://www.youtube.com/playlist?list=PLkU_SdeTtB_QdhsEM62JQ0J8ka3R0bb9E
另外我種幾佰多條片🎬大家入呢個網址 😁全部可以睇曬🙏https://goo.gl/cuyAZa
Steamed Chicken with Tumeric & Black Pepper🐔Easy Steps🔹Powerful Anti-Inflammatory/ Antioxidant Benefits👍
rest剩餘 在 貝克小姐Miss Bac. Facebook 的最佳貼文
『你腦海中的休息站是什麼模樣呢?』
――*☼*―― Rest ➫ Restart ――*☼*――
剩餘最後十五張單人票。
演出日期|2019/11/30 (Sat.)
入場時間|19:30
演出時間|20:00
演出地點|小地方展演空間(台北市中正區杭州南路一段147號)
啟售時間|2019/10/17 14:00
票 價|單人預售 NT$500 / 雙人預售 NT$900(售完)
活動頁面|https://www.facebook.com/events/1681781171954262/
預售連結|https://ex.indievox.com/apamini/event-post/22365
為確保休息品質,
本休息站限定人數為140人,
入場券販售完畢後不再提供現場票卷!
rest剩餘 在 This Family Youtube 的最佳解答
Portuguese Garlic Shrimp by Jimmy’s Table
This is definitely one of our favorite dishes to eat in Portugal. We ate this in Lisbon, Algarve and Porto. Every restaurant that had this dish, we ordered it. My version is a more elevated version where I infused the olive oil with shrimp shells to give a powerful shrimp flavor blast! It also makes for a fantastic dip for crunchy French bread. What's best is that this dish is so easy to make! Hope you enjoy it!
Ingredients 食材:
0.5-1 kg of large red shrimps or langoustines with heads (大蝦)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons - halved and squeezed for juice, seeds removed (檸檬)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
5-6 tablespoons of garlic infused olive oil (大蒜橄欖油)
Salt - for taste (鹽)
Finishing Ingredients 撒料調味:
1/2 lemon (檸檬)
1/4 cup cilantro (香菜)
Fresh loaf of crunchy french bread (法國麵包)
STEP 1
Cut garlic into slices.
步驟 1
將大蒜切成片。
STEP 2
To prepare the shrimp, we need to remove the shell without removing the head and tail. We do so by using a pair of scissors to cut down the spine of the shrimp from where the head meets the body upto one segment before the tail.
步驟 2
準備蝦子,將蝦殼身的部分剝除,保留頭跟尾巴,所以我們可以準備剪刀,從跟蝦頭連接的地方至蝦尾巴部分剪開。
STEP 3
Then start to peel away the shrimp shell and legs in the middle section. Be careful not to peel off the tail or head. Save the shells to be used to flavor the oil. Remove the dark, digestive tract along the spine, as this is dirty and you don’t want to eat it. Rinse with cold water to clean and drain.
步驟 3
接著剝除蝦子中斷的殼跟腳的部分,小心不要將頭跟尾巴去除了。記得將蝦殼留著,要來增加油的風味。接著也將蝦子的腸泥一併去除,並用清水簡單沖洗、瀝乾蝦子。
STEP 4
On the stove, add in 5-6 tablespoons of garlic olive oil until entire surface is covered with a layer of oil and heat up your pan. The shrimp and garlic infused olive oil will be used later to dip your bread in, so be generous!
步驟 4
在鍋中放入5-6匙大蒜橄欖油,直到整個蓋過鍋底,然後開火加熱油。因為等會兒會再另外加入蝦子與蒜頭,最後麵包也要沾這個由來享用,所以油量放的不能太少唷!
STEP 5
When the oil is very watery in the pan, it is hot enough. On low to medium heat, add in shrimp shells to fry. The goal is the get all of the great shrimp flavors into the olive oil.
步驟 5
當油加熱至水狀時,代表已經足夠熱了。將火調至中火,加入蝦殼先炒香。這個步驟是為了將蝦子的香味煮入油中。
STEP 6
When the shrimp is fried, about 5-8 minutes, then remove and strain the rest of the oils from the shrimp shells.
步驟 6
將蝦殼炸約5-8分鐘後,將蝦殼撈起然後瀝乾蝦油。
STEP 7
Add in garlic slices to simmer and fry into the shrimp olive oil for about 30 seconds to a minute without browning the garlic too much.
步驟 7
直接在蝦油的鍋中加入大蒜來煨煮跟翻炒,大約30秒~1分鐘,別將大蒜炒得太焦。
STEP 8
Add in shrimp one at a time and ensure entire pans surface is utilized. Add 1-2 teaspoons of sea salt for taste. Evenly add in 1-2 tablespoons of paprika.
步驟 8
慢慢的將蝦子排入鍋中,好好利用與鍋子接觸的地方來烹煮。加入1-2茶匙海鹽,再均勻加入1-2湯匙紅甜椒粉。
STEP 9
After cooking for about 1-2 minutes, flip the shrimp to cook the other side until golden orange.
步驟9
大約烹煮1-2分鐘左右後,將蝦子翻面煎至金黃橘色的狀態。
STEP10
Add in 1/2 cup of white wine. Squeeze in a lemon. Cook for about 5-10 minutes until shrimp are fully cooked. This will depend on the size and thickness of the shrimp.
步驟10
接著加入1/2杯白酒,擠入檸檬汁,接著再繼續煮5-10分鐘,讓蝦子完全熟透。(烹煮時間會因蝦子大小不同而不等)
STEP 11
Be sure to taste the garlic shrimp olive oil sauce to see if you need to add in more salt, wine, or lemon juice. Towards the end, pour in another 1/2 cup of wine so that it will give it a more fragrant wine taste.
步驟11
自行嚐嚐蝦油的味道是否足夠,若不夠可以再加鹽巴、白酒跟檸檬來做調整。最後在要起鍋前,將剩餘1/2杯的白酒加入鍋中,能讓這道菜更有葡萄酒的香氣。
STEP 12
Lastly, add in the cilantro and stir in. We don’t want to over cook the cilantro.
步驟12
最後加入香菜簡單拌炒一下(香菜不適合過度烹煮)
STEP 13
For plating, you can either serve it in a pot or directly using a cast iron pan. Prepare some sliced french bread for dipping. Add in half a lemon. I used a torch to burn the lemon for a good lemon smell, but it can also be squeezed into the shrimp. Top it with some cilantro.
步驟13
關於擺盤,可以直接使用烹煮時的鐵鍋,或者準備鐵盤來擺也很有葡萄牙的風味。準備一些切片的法式麵包。我用噴槍稍微烤檸檬切面,以在這道菜聞到更濃厚檸檬的香氣,也可以將其擠入菜中。
__________________________
Directed&Edited by Apple
歡迎合作邀約email|thisfamily888@gmail.com
rest剩餘 在 This Family Youtube 的最佳貼文
Thai Steak by Jimmy's Table
One of my favorite ways to marinade and grill a steak! It’s got that delicious sweet and savory caramelized taste. It also has lots of powerful flavors from not only the fish sauce, but also the garlic, basil, cilantro, chilies, lime and deep fried shallots/garlic. Enjoy!
Ingredients (食材):
Marinade ingredients:
1 cup sugar (糖) melted to caramel (焦糖)
1 cup of hot water (熱水)
1/2 cup sugar (糖)
3-6 tablespoons fish sauce (魚露)
3 tablespoons of minced garlic (大蒜)
1-2 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
2 Limes (青檸檬) - halved and squeezed for juice, seeds removed
1 tablespoon of garlic powder (大蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
Main ingredient:
Beef Short Ribs (牛小排) (Above marinade can be used to make 5-8 steaks. Also you can substitute beef with pork neck! 上面的醬料可以用來醃5-8塊牛排
Cooking oil
Sauce ingredients:
1/2 cup of cilantro (香菜) - chopped, leaves only
1/2 cup of Thai basil (九层塔) - chopped, leaves only
2 Large “non-spicy” red chili - (大紅辣椒-非辣), cut diagonally
1-3 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
1 tablespoon of minced garlic (大蒜)
Finishing Ingredients:
1/4 cup deep fried shallots (炸小葱头)
1/4 cup deep fried garlic (炸大蒜)
Step 1
Make caramel by adding 1 cup of sugar into a pot. Heat up the sugar until it melts, but keep an eye out on it. You can always lower the heat so it doesn’t overcook or burn. When the caramel fully melts and starts to brown and bubble up, turn off the heat. Carefully and slowly, add and stir in 1 cup of “hot” water. This part can be quite explosive so be careful not to burn yourself.
步驟1
將一杯的白砂糖放入鍋中來製作焦糖,將砂糖加熱至融化,但需隨時注意火跟鍋子,你可以隨時降低火侯,以防火太大而燒焦。當焦糖開始全部融化變成棕色且冒泡泡就可以將火關掉,接著小心的倒入1杯熱水,這個步驟可能會有小噴灑。
Step 2
Once caramel sauce has been prepared, add and whisk in 1/2 cup sugar to sweeten. Add in 3 tablespoons of fish sauce to give it extra flavor and 3 tablespoons of minced garlic. Cut in 1-2 spicy red chilies. Squeeze in 2 limes and taste to see if the sauce is ok. I added 2 more tablespoons of fish sauce as it wasn’t salty and flavorful enough. Add in 1 tablespoon of garlic powder and 1 tablespoon of fresh ground black pepper.
步驟2
準備好焦糖之後,加入1/2杯砂糖,增加甜的風味。加入3湯匙魚露提味,加入3湯匙的大蒜碎,加入1-2條辣椒,加入2顆檸檬汁。可以試試看口味後,依個人喜好調整風味。我另外多加入2湯匙的魚露增加鹹味。接著,加入1湯匙大蒜粉及胡椒粉。
Step 3
Marinate the beef short ribs with the caramel fish sauce and store in the fridge for at least half an hour to an hour. Best result is to marinade a few hours or overnight sealed in a ziplock bag.
步驟3
使用調好的焦糖魚露醬來醃製牛排,可以放入冰箱大約醃半小時至一小時。最好可以放在夾鏈袋中放入冰箱中醃製一晚。
Step 4
Use the remaining caramel fish sauce marinade to make the sauce to pour onto the finished steak. Add in 1/2 cup of chopped cilantro, 1/2 cup of chopped Thai basil, 2 sliced large red chilies, 1-3 sliced small spicy chilies and 1 tablespoon of minced garlic. Stir all ingredients to make the finishing sauce.
步驟4
使用醃牛排剩餘的醬汁來製作最後的牛排醬汁。另外放入1/2杯的切碎香菜、1/2杯切碎九層塔、2條大辣椒、1-3條小辣椒(依個人喜歡辣度加入)、1湯匙大蒜碎。攪拌均勻即可。
Step 5
Remove the steaks from the fridge and try to remove small pieces of garlic or red chilies so that they don’t burn when you are pan frying the steaks. Pat the steaks dry so they are also not too wet from the sauce. Also remember to let the steaks rest outside, so they get to near room temperature. A cold steak on a hot pan will only result in an undercooked and raw steak inside.
步驟5
半小時後將醃製的牛排從冰箱裡取出,把附著在牛排表面的一些大蒜碎跟辣椒撥掉,以防在鍋中煎的時候會烤焦。將牛排的水分完全處理乾燥(擦乾亦可),另外記得將牛排在退冰到室溫後再來煎,未退冰完全會導致再熱鍋上的牛排只有外部煎熟內部是生的。
Step 6
Add in 1-2 tablespoons oil into a frying pan and heat up until it is very hot. You should see a little white smoke rising from the pan.
步驟6
在鍋中加入1-2湯匙油,然後先熱鍋。直到過子的油開始冒煙。
Step 7
Add in the steak to sear on one side until brown, then flip the steak. Add in some of the marinating sauce onto the steak to add to the flavor and help create a brown crust (caramelization) to the steak.
步驟7
把牛排放入鍋中,將一面先煎至棕黃色後,再將牛排翻面。接著再淋上一些剛剛醃牛排的醬汁,來增加牛排風味及焦脆的外皮。
Step 8
When both sides have a nice brown crust to the steak, check to see if the steak is ready by pressing the meat to check its tenderness. You can use your hand, as a guidance to tell how well the steak is cooked.
步驟8
當牛排兩面都煎至完美的棕黃色後,輕壓牛排軟硬度來確認牛排熟度。可用大拇指手掌的位置軟硬來對應牛排的生熟度。
Step 9
When ready, remove the steak from pan and place onto a plate to rest the steak. A steak needs to rest for 10 minutes so that the juices get reabsorbed back into the meat. If immediately cut into the steak, the juices will steam and evaporate away leaving the steak tougher.
步驟9
牛排好了後,起鍋放在盤中需靜置約10分鐘讓肉汁吸收回肉質中。若直接將牛排切開,肉汁會直接蒸發掉,使牛排的肉質變硬。
Step 10
I like to plate this dish by using a nice wood cutting board. Slice the steak diagonally on the board and be sure to cut across the meat grain, so it is more tender when eating it. Spoon on the caramel fish sauce with cilantro, basil and chilies. Sprinkle on deep fried minced garlic and and deep fried shallots, and you are ready to eat!
步驟10
我喜歡直接用木頭盤子當作擺盤,將牛排直接斜切在木板上,並沿著肉的紋理切,吃起來的肉質會更軟嫩。接著再淋上前面製作好的九層塔香菜牛排醬汁,最後撒上一些炸大蒜碎及紅蔥頭就完成摟!
Edited by Apple
rest剩餘 在 {{越煮越好}}Very Good Youtube 的最讚貼文
⬇⬇English recipe follows⬇⬇
?蒸雞時間 重點?
兩斤半以下 雞??
蒸30分鐘
焗10分鐘
三斤重以下 雞???
蒸35分鐘
焗10分鐘
三斤半以上 雞????
蒸45分鐘 以上
焗10分鐘
黑椒薑黃雞:
材料:
冰鮮雞 1隻
調味料:
薑黃粉 1湯匙
黑胡椒 1茶匙
生抽 1湯匙
糖 1茶匙
鹽 1湯匙
處理:
1. 除去雞膏及雞肺。
2. 用1湯匙鹽醃15分鐘,除腥味、雪味,加入鹹味。
3. 斬去雞腳,洗淨鹽分,擎乾水。
4. 加入調味料:
a. 黑椒1/2茶匙
b. 黃薑粉2/3湯匙
c. 生抽1/2湯匙
d. 糖1/茶匙
搽勻雞的內部。
5. 其餘調味料,搽在雞的外殼上,放雪櫃醃1個小時或以上,然後去蒸。
烹調:
用蒸架,放雞上去,掃上剩餘調味料,大火蒸:
●2 1/2斤以下的雞,蒸30分鐘,焗10分鐘。
●3斤以下的雞,蒸35分鐘,焗10分鐘。
●3 1/2斤以上的雞,蒸45分鐘,焗10分鐘。
蒸了35分鐘,熄火,焗了10分鐘,斬件,上碟。
Tumeric chicken with black pepper:
Ingredients:
Frozen chicken 1 No.
Seasonings:
Tumeric 1 tbsp
Black pepper 1 tsp
Light soya 1 tbsp
sauce
Sugar 1 tsp
Salt 1 tbsp
Preparation:
1. Remove the grease and lung from the chicken.
2. Season the chicken with 1 tbsp salt for 15 minutes to eliminate the unpleasant smell, add some salty taste.
3. Cut the chicken feet and rinse the chicken thoroughly. Hang dry.
4. Put the following seasoings inside the chicken:
a. Black pepper 1/2 tsp
b. Tumeric 2/3 tbsp
c. Light soya 1/2 tbsp
sauce
d. Sugar 1/2 tsp
4. Put the rest seasonings on top of the chicken. Season for 1 hour or more, ready to steam.
Steps:
Boil up a wok of water, place the chicken direct on a steam rack, use high flame:
2 1/2 catty or below, steam for 30 minutes, keep the lid shut for 10 minutes after cooking well.
3 catty or below, steam for 35 minutes, keep the lid shut for 10 minutes after cooking well.
3 1/2 catty or above, steam for 45 minutes, keep the lid shut for 10 minutes after cooking well.
The chicken has been steamed for 35 minutes, turn off flame and keep the lid shut for 10 minutes, cut well, serve.
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Steamed Chicken with Tumeric & Black Pepper?Easy Steps?Powerful Anti-Inflammatory/ Antioxidant Benefits?
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