雙週獲利 +5% 挑戰收費課程介紹 {Dawn Trader} Fortnight +5% Profit Challenge | C0000《早餐店交易法》

 

訂閱本頻道：
https://www.youtube.com/channel/UCKfbQ8fJ95p-ayHTCwZCO3A?sub_confirmation=1

#FTMO #外匯保證金 交易挑戰很困難嗎？為何有人嘗試十幾次都過不了關，一直瘋狂爆倉呢？

那又為何虎哥第一次挑戰就過關？難道虎哥掌握了什麼不為人知的秘密嗎？

虎哥特別為你開發月成長 10% 以上的《早餐店交易法》，精心製作成 10 堂基本課程與 N 堂擴充課程，全網唯一！絕無閃躲直指你的問題核心！虎哥將教你用最單純的方式，面對交易的真相，講解最根本的交易之「道」，絕不用表面浮誇的交易之「術」迷惑你，從最根本解決你的煩惱與問題！

FTMO 交易考試結果： https://telegra.ph/FTMO-05-04

《早餐店交易法》全部教學影片清單：
https://www.youtube.com/playlist?list=PLzavc2WY3WLdrT39cNhvj-sH5YMXsn2Dh

本影片內用簡報檔案下載連結：
https://bit.ly/46MBObr

請我喝杯咖啡：
全球 ➡️ https://portaly.cc/angrywater/support
台灣以外地區 ➡️ https://paypal.me/angrywater

以下網址若有錯誤尚未更正，請至此網頁查詢更正資訊：
https://www.angrywater.net/p/ib.html

這是我用的交易商和教學頻道：
FB Fans Page 臉書粉專: https://www.facebook.com/GoogolForexToken/
YouTube 頻道: https://www.youtube.com/c/AngrywaterNet

我的 IB 計畫：
ICMarkets IB Plan: https://www.icmarkets.com/global/tw/?camp=12437 , Refer ID: 12437 (網頁右上角可選取顯示語言，特殊地區請使用 VPN)

🔥🔥2025 年台灣人免驚啦！推背圖 43、44、47 象預言在 2024 年已實現！紫薇聖人走入青龍穴逛大街居然都沒有人發現？[語音修復版v.2][字幕] | 極樂宇宙微波

 

[FOREX] Passed the phase 1 of the FTMO exam on the first attempt during May, 2023.

Hi, I come from Taiwan.

Since English is not my native language, this text has been translated by ChatGPT. Please forgive any mistakes.

I originally took the FTMO exam out of spite because my friend said he failed it four times. When I tried to explain how to pass, he didn't really listen. So, I secretly signed up for the exam myself and passed the first phase on my first attempt. (Due to my personal schedule, I find it difficult to wake up early for the daily market opening, which is very exhausting for me. This is why I don't like manual trading and prefer algorithmic trading [automated trading program]. I started engaging with FOREX in mid-2015.)

As you can see from the chart, at one point my profit actually exceeded USD 10,000, reaching USD 12,000. I originally planned to rest until the end of the exam period, but I vaguely remembered a rule about maintaining a certain trading frequency. Or am I mistaken? In any case, because I thought there was such a rule, I forced myself to place more orders on the last day, which was actually unnecessary.

I originally took the exam just to convince my friend of my point of view during May, 2023, after explained the situation to him, I only posted my results on another forum. I didn't intend to proceed to the next phase of the exam to qualify for a real account (mainly because I found the process mentally exhausting and unsuitable for me). However, someone on that forum asked how many attempts it took for me to pass. When I said it took me only one attempt, they were surprised and mentioned that it's uncommon to pass on the first try. So, I thought I might as well share my trading methods with those who need them.

Here, I am posting my results for everyone's reference. I actually made a video in Chinese explaining how I did it, but since my English is not good, I can't make an English version.

If you are interested and don't mind the quality of YouTube's translation, you can click on the video link below, select "Simplified Chinese" subtitles, and then choose to automatically translate them into your desired language. (Please do not select "Traditional Chinese" as the YouTube translation feature for Traditional Chinese has been malfunctioning for a long time.)

https://youtu.be/xPavQXOFFfU

My IB Plan:
ICMarkets: https://www.icmarkets.com/global/tw/?camp=12437 , Refer ID: 12437 

[料理] 專業廚師傳授完美炒飯教學！粒粒分明的撇步？不用冷飯炒？家用爐火力不足怎麼辦？

下面留言好像很多高手說得一口好炒飯，這裡嫌那裡挑的，但看這影片標題寫得很清楚，廚師也講得很清楚，一般營業炒飯用專業炮爐那種火候，幾分鐘就完成了，以廚師專用的業務廚具，根本不會搞成這樣，影片大概一分鐘就結束了。

他這集是在示範「如何用家裡的小火力爐具炒飯」。有用一般家用瓦斯爐炒過飯的就會明白，如果不像這廚師這樣繁瑣費工，炒出來的成品真的很難成功，不是飯黏鍋，就是很團結炒不開，如果火候和水分沒控制好，什麼先在飯裡加蛋、加油、隔夜飯那些「小撇步」根本沒什麼用處。

綜合阿基師、詹姆士、克里斯等廚師的炒飯技巧，最近我才炒過一次算好吃的炒飯。

首先，如果你家的瓦斯爐一次炒四顆蛋，就算火開到最大，也要好幾分鐘才可以炒到阿基師說的「恰恰」，那基本上火力太弱，就別幻想「順利炒飯」，去外面買來吃別自己炒了，或者就是要跟這影片教的樣樣費工準備。

再來，拉高爐溫的方式有幾種，使用動物油脂如豬油會比較容易拉高爐溫且耐炒，沒有買整罐豬油可以先用五花肉小火煉一些油出來，另外先加入少許鹽也可以再度拉高爐溫且讓材料的水分更快速蒸發。

第三個重要訣竅，是配合自己家的爐火強度掌握炒飯節奏，不要學任何影片中的方式去炒，因為每個人的爐火強度不一樣，一味學人家的只會打亂自己的節奏，搞得要嘛不熟要嘛黏鍋。只要油夠開大火沒關係，白飯很耐炒，可以像煉豬油那樣，以自己家爐火的速度把水分煉掉。

第四個重要訣竅是克里斯教的最重要步驟，不要「切、戳」飯，用「平壓」的。不要有迷思想要粒粒分明，看到飯整團就很焦慮，急著把它們用煎匙切開，這樣會快速增加飯的黏性，到時候所有的飯都會黏在鍋底。慢慢用煎匙平壓把飯壓扁壓開，只要時間足夠，就可以把飯炒到粒粒分明，不信的人下次可以去任何一間能看到廚師炒飯的店裡觀摩，自然可以看到大家都是用「壓」的，這是新手最容易被卡住的地方，因為沒想過壓的和切的會差那麼多。

最後的訣竅，料可以先炒熟最後下去拌飯，或者火力夠的話，可以先炒半熟收汁，在「壓飯」的過程中和飯一起炒熟，可以讓飯吸收材料的香氣和汁液，只要記得家用爐火力不夠，跟煎魚類似，需要控制火候和耐心，就不會燒焦或鍋氣不足。照以上的方法炒，每次都會成功，差別只在調味、所需要的時間和自己廚藝的穩定性而已。