It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Galbitang ( Beef Short Rib Soup )




Galbitang (갈비탕) is a clear soup made with beef short ribs (galbi, 갈비). It’s a hearty, nourishing soup with a delicate flavor. Typically, the ribs are boiled along with Korean radish (mu, ), onion, garlic, and ginger until fork tender. A good soup soy sauce (guk ganjang,국간장) is also important for the flavor of this soup. It’s common to add starch noodles (dangmyeon, 당면) to the soup at the end of cooking. Beef short ribs are an expensive cut of meat, so this soup is considered a luxury among Korean soups and often served for special occasions such as wedding receptions.

Galbitang is fairly simple to make. However, you need to know a few tips to give the soup the nice, clean taste it’s known for. First, you will have to soak the ribs in cold water to draw out as much blood as you can. Then, blanch them in boiling water to remove any remaining blood and rinse everything nicely before boiling them again. It should be boiled over high heat for the first 30 minutes to draw out flavor from the bones. The second part of the boiling is done over reduced heat until the meat reaches the desired tenderness, which takes about an hour to an hour and a half, depending on the ribs.




Ingredients


     ·         about 3 pounds short ribs
     ·         1 pound Korean radish
     ·         1 medium onion
     ·         2 large scallions
     ·         8 plump garlic cloves
     ·         3 thin ginger slices 1-inch rounds
     ·         soup soy sauce
     ·         salt and pepper
     ·         3 ounces starch noodles dangmyeon, soaked in warm water for 30 minutes
     ·         1 teaspoon minced garlic
     ·         2 scallions finely chopped

Instructions

1.   Soak the ribs for an hour or longer in cold water. Change the water half way through if you can. Drain.

2.   Bring a large pot of water to a boil. Drop the ribs in. Let it come back to a boil. This will take about 7 to 8 minutes.

3.   Drain the ribs. Wash the ribs under running water. Clean the pot.

4.   Return the ribs back to the pot. Add 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt. Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.

5.   Reduce the heat to medium low. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables. Add 2 cups of hot water. Continue to boil, covered, for about an hour or an hour and a half until the meat is tender.

6.   Add 1 teaspoon of minced garlic and the noodles a few minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.







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