Miffy and her daughter, (我們也是小草!!) 媒體受政治立場影響，常常偏袒特定政黨或立場，導致報導傾向片面和不客觀。這樣的報導不僅削弱了媒體的專業性，也使得受眾難以獲得客觀、全面的資訊，甚至可能被誤導。 KP TV 每天都有直播，請查閱最新的新聞來獲取有關柯文哲和「民眾黨」的最新信息。KP TV有最新最快選戰議題、民眾黨與柯文哲、吳欣盈「柯盈配」有活動快訊，大家一定要多留在線上，一起來看！View 愈多，YT推它推得愈廣。這也是一種支持民眾黨的方式! 義無反顧，拚一次! KP TV started broadcast in a hurry and it was broadcast in two days. Thank you very much to all netizens and fans for your enthusiastic suggestions, supports and feedback. It’s improved very quick and please continue to support it and stay on. The view numbers are significant for a new channel. They indicate the level of audience engagement and the popularity of your content. Higher view counts can attract more viewers and contribute to channel visibility, helping it grow. Consistent content, promotion, and your views are key to increasing the promote from YT and building a subscriber base which is very important. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@GMcookathome Twitter’s link: https://twitter.com/@kevinhuang1972 Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972 ... https://www.youtube.com/watch?v=hIiMZQGFPCg

The Vada Pav is a Culinary Icon as well as a cultural significance of Mumbai city, India. Mumbai, the bustling metropolis on the western coast of India, is renowned for its vibrant street food culture that tantalizes taste buds with an array of flavors. Amidst the bustling streets, bustling bazaars, and fast-paced lifestyle, one street food item has emerged as an iconic and beloved delicacy – the Vada Pav. Often referred to as the "poor man's burger," Vada Pav is more than just a Mumbai’s best sandwich; it is a cultural emblem that encapsulates the essence of Mumbai's food scene and the spirit of its people. The origins of Vada Pav can be traced back to the 1960s in the bylanes of Mumbai. The credit for its creation goes to Ashok Vaidya, a street food vendor who realized the potential of combining a spiced potato fritter with a soft bun. This humble yet innovative creation quickly gained popularity among the city's working-class population as a quick, affordable, and filling meal. As Mumbai's demographics and culinary landscape evolved, Vada Pav retained its significance, and quickly becoming an integral part of the city's culinary fabric. How about the reparation and it’s Ingredients? At its core, Vada Pav consists of two key components: the Vada or potato fritter, and the Pav, the soft bread roll. The Vada is made by mashing boiled potatoes and mixing them with a blend of spices such as turmeric, mustard seeds, garlic, and green chilies. This spiced potato mixture is then shaped into round patties, dipped in chickpea flour batter, and deep-fried to golden perfection. The Pav, a bun like the dinner roll, is usually slathered with a layer of fiery red garlic chutney and sometimes accompanied by green chutney as well. One of the most alluring aspects of Vada Pav is its versatility. Over the years, variations of this beloved snack have emerged to cater to diverse taste preferences. For instance, the Batata Vada, the classic version, boasts a harmonious blend of flavors – the mildly spiced potato patty contrasts beautifully with the tangy chutneys, creating a symphony of tastes. The addition of various chutneys, from the fiery red garlic chutney to the refreshing mint and coriander chutney, adds layers of complexity to the dish. In recent times, innovative twists have been introduced to the traditional recipe. Some vendors offer cheese-stuffed Vada Pav, where a melting core of cheese elevates the indulgence factor. Others experiment with ingredients like paneer, Indian cottage cheese, or masala to create unique regional adaptations of this iconic snack. The Vada Pav culture is not just about the food itself; it's about the experience. Standing in front of a Vada Pav stall, watching the vendor expertly assemble the ingredients, and savoring the first bite as the flavors explode in your mouth – it's a multisensory journey that connects people to the heart of Mumbai. The aroma of the frying Vadas mingling with the chutneys is an olfactory symphony that encapsulates the essence of the city's bustling streets. Vada Pav, the unassuming yet irresistible street food, captures the essence of Mumbai's culinary landscape. It's more than just a sandwich – it's a cultural icon that reflects the city's vibrancy, diversity, and inclusivity. With its humble origins and widespread appeal, Vada Pav has, no doubt, earned its rightful place as a beloved symbol of Mumbai, offering a taste of the city's rich flavors and vibrant spirit with every bite. Happy cooking! and hope you enjoyed this video. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@GMcookathome Twitter’s link: https://twitter.com/@GMcookathome Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972Chicken ... https://www.youtube.com/watch?v=8D7uvaDXij8

Not only does Taiwan preserve a rich Chinese cultural heritage, but it is also famous for its own amazing street food, such as stinky tofu, Taiwanese sausage, oyster omelet, etc. If you want to taste a variety of Taiwanese street food, come to a Taiwanese night market! Most night markets in Taiwan are held on sidewalks or streets. During the day, vehicles and pedestrians come and go. At night, the street turns into a lively night market. You can enjoy snacks while walking, and at the same time look enviously at other foods when you’re too stuffed to take another bite. If you are a foodie, asking you to choose one from tens of thousands of local street food will surely tear you between the copious tasty options. However, in Taiwan, there is an extremely delicious Taiwanese night market street food that you simply cannot miss: The Taiwanese sausage – a classic cuisine filled with rich layers of delight. Taiwanese sausages are made by mixing pork, liquor, and various spices. Unlike other Chinese sausages, Taiwanese sausages use larger chunks of ground meat, contains no soy, or MSG. Due to a shorter drying process, Taiwanese Sausages also have a chewier, juicer and sweeter taste compared to other sausages. Taiwanese sausages are one of the most popular street foods for visitors, often grilled by charcoal and sold on a stick. In Taiwanese household it is cooked via steaming or stir fry with vegetables or rice. Guarantees to provide customers the healthiest and most original tasting sausages, Taiwan sausage also use gold medal Kaoliang (Sorghum) Liquor made by the Taiwan's own Kinmen winery. You can make it at home. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@GMcookathome Twitter’s link: https://twitter.com/@kevinhuang1972 Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972 ... https://www.youtube.com/watch?v=Ohf-aD6n9ZA

Tso Zongtang Chicken (左宗棠雞) was the first Chinese dish to cross the Pacific Ocean. Although the name of this dish is referred to General Tso Zongtang, it actually has nothing to do with Tso Zongtang himself. General Tso's Chicken is a well-known dish in the United States, and it is also one of the most popular dishes among American Chinese cuisine. Crispy chicken wrapped in sweet, sour, spicy and salty sauce, the more you eat it, the more addictive it becomes. Tso Zongtang chicken is also known as Tso Jiangjun chicken, General Tso's Chicken and Tso-jia chicken. Nowadays, there are very few Hunan dishes that are directly named after a human name of Hunan and widely circulated like " Tso Zongtang Chicken". This dish is not only well-known in China, but many Chinese restaurants abroad also use " General Tso's Chicken " to attract customers. " General Tso's Chicken" is famous because of Tso Zongtang's own name. Tso Zongtang is from Xiangyin County. He was a famous general in the late Qing Dynasty. General Tso Zongtang loved chicken all his life, especially fried chicken, which was fried until it was browned and crispy. Every time you lead troops to win a battle, you must roast chicken to reward the three armies. General Tso's Chicken became famous at home and abroad for leading troops to recover Xinjiang region. Tso Zongtang also became an influential and deterrent Chinese general in the West. " General Tso's Chicken" has also become an iconic dish of Chinese cuisine. But, as a matter of fact, the original " General Tso's Chicken " was invented by a Taiwanese chef. The chef is Mr. Peng Chang Gui (彭長貴), the founder of the famous Taiwanese restaurant Peng Yuan (彭園). In 1952, Admiral Arthur William Radford, commander of the U.S. Pacific Seventh Fleet, visited Taiwan. Liang Xu Zhao (梁序昭), commander-in-chief of the Navy stationed in Taiwan, hosted a banquet for three consecutive days and invited Chef Peng Chang Gui to cook within three days. Every day should be different. On the third day, Peng Chang Gui saw that traditional cooking methods such as braised in brown sauce, steamed, and deep-fried are too common, so he had an idea and cut the chicken into large pieces and deep-fried the chicken until golden and crispy. Once cooked, drizzle with his best sauce and return to the skillet to stir fry a whole new dish. After Redford tasted it, he asked Master Peng the name of this dish, and Master Peng casually named it " General Tso's Chicken". In 1970, Chiang Jing Guo (蔣經國), the son of Chiang Kai-shek (蔣介石), took his entourage to “Peng Yuan”(彭園) Restaurant for dinner at night, and the master cooked " General Tso's Chicken " for Chiang Jing Guo. Chiang Jing Guo thought it was very delicious after eating it, and from the next day he also publicized the deliciousness of this dish to many people. Therefore, this dish became Peng Yuan's best dish. To cook " General Tso's Chicken " selects 2~2. kilograms of best chicken drumsticks, boneless and skinless, and cut into six large pieces. Make sure it's the right size - too big won't taste good, too small, you'll over fry the chicken and marinate it with soy sauce and cornstarch. Deep-fry the marinated chicken drumsticks at an appropriate oil temperature until "dry on the outside and tender on the inside". Hit it with a frying spoon, you can feel the bounce and crispiness of the chicken, which is the best state when there is still water in it. Then stir-fry quickly with onion, ginger, garlic, soy sauce, sugar, vinegar, dried red chili and other seasonings, and then stir-fry the meat slices together. Chicken skin curled like squid. The characteristic is that the chicken is skin-on. Seasoned with soy sauce, heavy oil and salt, the taste is spicy, neither sweet nor sour. After it was introduced to the United States, local chefs improved " General Tso's Chicken " from salty and spicy to sweet and sour to cater to the tastes of the American people. In 1973, Peng Chang Gui went to the United States and opened the American branch“Peng Yuan”" restaurant on East 44th Street in Manhattan, New York. Dr. Ieoh Ming Pei (I M Pei) once invited Kissinger季辛吉 to“Peng Yuan”for dinner. Henry Kissinger likes it very much and goes there often. Henry Kissinger especially likes the dish " General Tso's Chicken ". ABC News once made a special program on this dish, and received more than 900 letters in two days, asking about the specific recipes of this dish. For a while, Chinese restaurants all over the United States couldn't wait to launch this " General Tso's Chicken ". Happy cooking! and hope you enjoyed this video. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@GMcookathome Twitter’s link: https://twitter.com/@GMcookathome Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972Chicken ... https://www.youtube.com/watch?v=JU2-c6EtY4I