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Won’t get fooled again – Sina Drums / The Who
Meet the new boss (puppet); Same as the old boss (puppet). Don't get fooled again ! Hegemony and colonialism - nothing really changed - so let's see it for what it is. It is not going to go away until we all stand up to stop this evil. See behind the smokescreen / curtain / narrative ...
Health deep dive 3 – stress and anxiety
With Eric Berg ... With Mel Robbins and Russell Kennedy ... Plus ... With Joe Dispenza ...
Rural China 中国 from above
Beautiful aerial shots of the rice terraces and karst peaks of GuangXi province, plus the communal Tulou residences in FuJian province ...
The Three Pagodas of ChongSheng Temple 崇圣寺三塔, DaLi, YunNan
NanJing 南京 in time-lapse
NanJing, 'south capital', is the capital city of JiangSu province, east China. NanJing is one of the Four Great Ancient Capitals of China. The others are Beijing (the current capital), LuoYang, and Chang'An (Xi'An).
The Classical Gardens of SuZhou 苏州
JiangSu province.
More on the Nord Stream pipeline terrorist attack
No ! - look over here, at this weather balloon ; ) The 'Rules Based 'International' Order' - hmmmmm ...
Experience China’s high speed rail
GuangZhou to Hong Kong ... Plus, Hong Kong to BeiJing ...
KunMing 昆明, provincial capital of YunNan
Starting with a beautiful timelapse ... Followed by a look around the city, including Green Lake.
MaPo DoFu – vegan / vegetarian recipe version
Or Tofu, as they say in HK / West. With chick peas, Shiitake mushrooms, chili oil and SiChuan peppercorns ... Chili oil ... Wil Yeung : Ingredients: 4 dried shiitake mushrooms 2 1/2 cups water 3 sticks green onion 1 cup canned chickpeas 1lb soft or medium firm tofu 2 pieces garlic 1 small piece ginger 1-2 tsp Sichuan peppercorns (or black peppercorns) 3 tbsp chili oil (https://youtu.be/DUDKIcYltZA) 1 tsp chili powder 2 tbsp doubanjiang (Chinese broad bean chili paste) 1 tsp cane sugar 1 tbsp soy sauce splash of rice vinegar 1 tbsp potato starch + 1 tbsp water Directions: 1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil 2. Chop the green onion. Roughly crush the chickpeas with a fork 3. When the water comes to a boil, simmer on medium for 10min 4. Drain out the tofu and carefully slice into cubes 5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice 6. Finely chop the garlic and ginger 7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar 8. Place the pan back onto medium heat. Add the chili oil 9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute 10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water 11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir 12. Make a slurry by combining the potato starch with 1 tbsp water 13. Slowly pour in the slurry while stirring 14. Add in the tofu and gently stir around them 15. Plate and garnish with the chopped green onion Bonus film - vegan Dan Dan Mian (noodles) ... Ingredients: 4 broccolini 1 large piece garlic small piece ginger 2 sticks green onion 1/2 cup canned chickpeas small bunch canned bamboo 2 tbsp white sesame paste (or tahini) 3 tbsp soy sauce 3 tbsp chili oil (https://youtu.be/DUDKIcYltZA) 1 portion Chinese wheat noodles or udon 1/2 tbsp Sichuan peppercorn drizzle of grapeseed oil 1 tsp liquid smoke 2-3 tbsp crushed roasted peanuts 1 tbsp white sesame seeds Directions: 1. Chop the broccolini into bit sized pieces. Finely chop the garlic and ginger. Chop the green onion separating the white part from the green 2. Roughly mash the chickpeas in a small bowl with a fork. Slice the canned bamboo 3. Bring a small pot of water to boil for the noodles 4. Make the sauce by combining the sesame paste, 2 tbsp soy sauce, chili oil, and the green part of the green onions 5. Boil the noodles to package instructions 6. Heat up a sauté pan on medium heat and toast the peppercorns for 45sec 7. Crush the peppercorns in a pestle and mortar. Place the pan back on the heat and drizzle some grapeseed oil 8. Add the garlic, ginger, and green onion 9. Add the broccolini and sauté for 3-4min 10. Add the chickpeas, bamboo, and liquid smoke. Sauté for 4min 11. Add the crushed peppercorns and 1 tbsp soy sauce. Give it a good stir, then turn off the heat. When the noodles are cooked, strain out the water 12. Pour the prepped sauce into the serving bowl 13. Add the noodles into the sauce and top with the sautéed veggies 14. Top with the crushed peanuts and sesame seeds ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com
Scenes from HuangShan 黄山 in AnHui province …
Richard Wolff on the dangers of a new Cold War
Bonus film - with the Moderate Rebels and Daniel Dumbrill ...

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