Os Semeadores
#OsSemeadores #VidadeProfessores #Educação #Professores #TenórioTelles ___________________________ Alpha Literatura - Livros⬇️ Poemas Líquidos https://amzn.to/3eghbb8 Português Líquido⬇️ https://amzn.to/2TAY6IE _____________________________ Documentário sobre a história de vida de educadores. Foi apresentado na Universidade do Estado do Amazonas- UEA, 2019. São depoimentos sobre a formação e a prática dos educadores. Os relatos se passam no Amazonas e coincide com a greve que durou 40 dias. Sendo assim, por que ser professor em um país que não valoriza esses semeadores do conhecimento? Título: Os Semeadores Duração: 31 min Ano: 2019 Elenco: Prof. Agildo Batista Profa. Inaiá Sena Diretor Jonemar da Costa Sarmento Prof. Kleiderley Santiago Profa. Maria Hilma Prof. Dr. Msc. Paulo Montes Poeta Tenório Telles Prof. Dr. Msc. Walquimar Vilaça Acadêmico Weslley Meneses Acadêmico Yann Evanovick Poema Semeador Música de fundo em homenagem ao “rei da ousadia”: Título: Quem Chorava Hoje Ri (Ao Vivo) Álbum: Em Casa (Ao Vivo) (2016) Cantor: Wesley Safadão "WS" feat. Gabriel Diniz "GD" Gênero: Forró Estilizado Compositores: Caninana do Forró/ Hélio Rodrigues Dirigido, escrito e editado por: Nivisson Lima
via YouTube https://www.youtube.com/watch?v=BeGQHFayk2o
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Jumat, 26 Juni 2020
Liked on YouTube: How to make Deep Fried Shrimp 🍤 & Pork Wontons ⬇️ Recipe below
How to make Deep Fried Shrimp 🍤 & Pork Wontons ⬇️ Recipe below
So crispy. So yummy. So easy to make. Such a delicious tasty snack. We like to dip ours in sweet and sour sauce, how about you? This recipe will yield at least 50 wontons depending on how much filling you add to each wonton. Ingredients: 100g pork, minced 600g frozen raw shrimp, shell and veins removed and cut into chunks 1 pack wonton wrappers 1 teaspoon ginger, minced 1 tablespoon cornstarch 1 1/2 tablespoon oyster sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon rice cooking wine Oil for deep frying Steps: 1. Thaw shrimp. Remove shell and veins. Rinse and drain. Cut into large pieces. 2. Add shrimp to ground pork in mixing bowl. Add minced ginger, salt, pepper, cornstarch, oyster sauce and rice cooking wine. Use hand to mix all ingredients well. 3. Add 1 teaspoon filling to wonton wrapper and fold up. 4. Check to make sure oil is hot. Add wontons to oil. Wontons are ready when they turn golden brown and the splattering in oil starts to slow down (approximately 2 minutes). 5. Remove wontons on strainer to strain excess oil. 6. Serve hot and fresh with your choice of dipping sauce. Thank you for watching. Please like, comment, share and subscribe. About Lily: Lily currently resides in Canada 🇨🇦 but her second home is in Florida, USA 🇺🇸. She has travelled and lived in South East Asia, Asia, Europe, among other islands and countries. She hopes to continue to travel and taste the beautiful flavours of local cuisines. Born in China 🇨🇳 and raised in Canada since she was 3 years old, she tries hard to hold onto her parents and grandparents roots in cooking traditional Chinese food but sometimes life gets in the way. So she has simplified some recipes in hopes of sharing these recipes with others to continue her family’s love for delicious food 🥘 Never stop learning 😊
via YouTube https://www.youtube.com/watch?v=BQ9Dw6A-ps8
So crispy. So yummy. So easy to make. Such a delicious tasty snack. We like to dip ours in sweet and sour sauce, how about you? This recipe will yield at least 50 wontons depending on how much filling you add to each wonton. Ingredients: 100g pork, minced 600g frozen raw shrimp, shell and veins removed and cut into chunks 1 pack wonton wrappers 1 teaspoon ginger, minced 1 tablespoon cornstarch 1 1/2 tablespoon oyster sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon rice cooking wine Oil for deep frying Steps: 1. Thaw shrimp. Remove shell and veins. Rinse and drain. Cut into large pieces. 2. Add shrimp to ground pork in mixing bowl. Add minced ginger, salt, pepper, cornstarch, oyster sauce and rice cooking wine. Use hand to mix all ingredients well. 3. Add 1 teaspoon filling to wonton wrapper and fold up. 4. Check to make sure oil is hot. Add wontons to oil. Wontons are ready when they turn golden brown and the splattering in oil starts to slow down (approximately 2 minutes). 5. Remove wontons on strainer to strain excess oil. 6. Serve hot and fresh with your choice of dipping sauce. Thank you for watching. Please like, comment, share and subscribe. About Lily: Lily currently resides in Canada 🇨🇦 but her second home is in Florida, USA 🇺🇸. She has travelled and lived in South East Asia, Asia, Europe, among other islands and countries. She hopes to continue to travel and taste the beautiful flavours of local cuisines. Born in China 🇨🇳 and raised in Canada since she was 3 years old, she tries hard to hold onto her parents and grandparents roots in cooking traditional Chinese food but sometimes life gets in the way. So she has simplified some recipes in hopes of sharing these recipes with others to continue her family’s love for delicious food 🥘 Never stop learning 😊
via YouTube https://www.youtube.com/watch?v=BQ9Dw6A-ps8
Kamis, 25 Juni 2020
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