As a representative of Japanese actresses, Satoshi Ishihara starred in many popular Japanese dramas, such as the romantic drama Five to Nine, Yoko Kono's Review and the suspense drama Unnatural Death, which were deeply loved by China audiences.
Although his acting career is very busy, Satoshi Ishihara likes to travel very much. Whenever he has time, he will travel overseas with his family or friends. The documentary "Satoshi Ishihara's True Travel in Spain" was filmed in Bilbao, Spain for four days. From spice shops to hat shops, from dessert shops to high-end French restaurants, a more vivid Ishihara Cong Mei appeared in front of the audience.
In the old hat shop founded by 1857, Satoshi Ishihara was entangled in a pile of berets with different colors. After 1 more hours, he still bought the same model beret of 1 1! Yes, it is 1 1, and it is the same model! ! ! The manager was surprised and asked if she bought it for someone. Ishihara said she bought it for herself! Even photographers think that Ishihara should never lack berets again in his life.
In the documentary, Satoshi Ishihara casually walks on the streets of a strange Spanish city, with elegant temperament and outstanding appearance, and is full of curiosity about everything around him. But in fact, Ishihara before the age of 23 was not like this.
/kloc-participated in the draft at the age of 0/5 and entered the entertainment circle. Among glamorous female stars, she is often called "black soil fat" by others, and even Ishihara Satoshi herself is not satisfied with her appearance. At the age of 23, when the job was stopped and replaced, the pressure and inferiority complex reached its peak, even in Lacrimosa every day.
Exhausted, she chose to go to new york alone to recharge. Travel broadened her horizons and inspired her aesthetic inspiration, and she began to seek change.
Ugly, learn to make up, and constantly try on makeup; Earth, learn to match clothes and learn to do your own hair style; If you are fat, stick to fitness and keep fit; Under pressure, I travel overseas with my friends from time to time to relax myself ... Gradually, Satoshi Ishihara has changed and become clear and active.
Today, Satoshi Ishihara is no longer the "black soil fat" of that year, but also knows how to dress up and enjoy life. Ishihara, 32, is still a girl walking on the road. She can leave if she wants, buy if she wants, and eat if she wants! Kong Xiao counted carefully. "Delicious" is what Ishihara said most in the documentary.
Among the many "delicious" Spanish cuisines, Chihiro Ishihara's "first place" comes from AKELARE, a western restaurant that won a Michelin star in 1987, and has been continuously evaluated by Samsung since 2007. Unlike ordinary restaurants, AKELARE is famous for its innovative cuisine (molecular cuisine). Because of curiosity, Ishihara even went into the kitchen to visit the production process of various molecular dishes.
In AKELARE restaurant, the first dish of Ishihara Congmei is foie gras. Europeans rank foie gras, caviar and truffles as "three great delicacies in the world". Because of its preciousness, chefs always show their magical powers to keep the nutrition and taste of foie gras. In molecular gastronomy, foie gras is usually cooked slowly at low temperature (put in food bags and cooked at an accurate water temperature after vacuumizing) to reduce the shrinkage of foie gras during cooking.
At first, only some star-rated restaurants used commercial low-temperature slow stews for low-temperature pretreatment of foie gras, steak, salmon and other ingredients. With the rise of molecular gastronomy and the promotion of the concept of healthy eating, low-temperature slow cookers have entered the homes of ordinary people. Using low-temperature slow cooking machine, according to the low-temperature slow cooking temperature schedule of different ingredients, through intelligent adjustment of temperature and time, cooking failure does not exist, and everyone can easily cook star-rated food at home.
Four advantages of slow cooking at low temperature
1. Reduce nutrient loss
Through scientific research, we can find out the temperature range of protein cells of each food, so that the food can be slowly infiltrated and cooked under the continuous heat of low temperature within the explosion temperature range, and the loss of water and nutrition of the food can be minimized.
Step 2 keep the taste of food
The weight of food cooked by traditional methods will be reduced by 15%-20%, and the food will be endogenous, shrunk and dried due to local high temperature and external coke; Experiments show that the water loss of food cooked by vacuum low temperature method is only between 5% and 8%, and the original taste of food is particularly fresh and tender.
3. Fast Michelin Chef
Traditional cuisine requires chefs to accumulate rich cooking experience and perceive the cooking state of food by experience, while vacuum low-temperature cooking only needs scientific formula, and the temperature and timing can be accurately controlled through low-temperature slow cooker. If you do this, you can ensure that the result of cooking is the same every time.
Stay healthy and low in fat.
Vacuum packaging and slow cooking at low temperature can separate the raw juice of food from clear water. Compared with frying, steaming and cooking, it can retain the vitamin components and the original color of food to the greatest extent, and reduce the use of salt or no salt at all, and put no oil or less oil, which is very suitable for human absorption and is a healthy choice.
Broken thoughts
There is a saying: "Eating happily is zero calories!" But Kong Xiao thinks: "Eating well is zero calories!" Watching the first documentary, what impressed me most was that Ishihara Satoshi kept eating. But think about it carefully, all the delicious things Ishihara eats are small portions, either exquisite snacks or exquisite molecular dishes. I hope my friends in Kong Xiao can live a good life and be positive, like Satoshi Ishihara, with exquisite makeup, exquisite clothes and exquisite diet.
Pay attention to small space and live with heart.
Fresh storage | Food | Good things in life