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      "body": "这10名候选人中包括首位来自香港和澳门的候选人\n\n\n![image.png](https://cdn.steemitimages.com/DQmP26VoeZJkMHwQP3SkwR4hJspbMSbGLsfCY5WB3AecstY/image.png)\n\n\n中国载人航天局上周宣布，中国已选拔 10 名新宇航员接受培训，作为到 2030 年将宇航员送上月球的目标的一部分。\n\n据中国载人航天工程办公室（CMSEO）称，最新一批包括八名飞行员和两名有效载荷专家。他们将在北京的中国航天员中心（ACC）接受大约两年的训练，之后将有资格执行近地轨道天宫空间站的载人飞行任务。\n\n航天员总训练员黄伟芬对国营媒体《中国日报》表示，新选拔的航天员候选人将负责在天宫站内进行科学实验，并“完成国家载人登月任务”\n\n虽然中国此前选拔的39名航天员全部都是前空军飞行员，但最新一批航天员首次包括了来自解放军陆军和海军的飞行员。据《中国日报》报道，经过三轮身体和心理技能测试后，新选拔的 10 名申请者是从 120 名申请者中脱颖而出的。\n\n这两名有效载荷专家分别来自香港和澳门，标志着首次从两个“特别行政区”中选拔宇航员。香港媒体报道称，这名来自香港的专家是香港警察总督察黎嘉英，曾在香港警察秘密技术部门工作。据香港自由报报道，香港现任行政长官李家超表示，李家英的当选“为[香港]书写了辉煌的历史，让整个香港感到自豪”。 。 \n\n来自澳门的第二位有效载荷专家的详细信息并未公开。澳门政府在一份声明中写道：“这是[澳门]的荣幸，并向澳门年轻人传递了强烈的鼓励信息。”\n\n根据中国载人航天工程局（CMSA）的协议，其余八名机组人员的详细信息并未透露。例如，该机构倾向于在发射前一天公布飞往天宫的宇航员的身份。",
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      "title": "Fall-Off-The-Bone Ribs lol",
      "body": "Fall-Off-The-Bone Ribs \n\nThis is a never-fail recipe and it’s so easy. Rub and cook ribs right away or rub and refrigerate for a few hours. Using a disposable foil pan or a foil-lined pan means no cleanup. These amazing ribs are equally delicious finished in the oven or on the grill. Don’t expect leftovers! \n\n\n![Fall_Off_The_Bone_Ribs.jpg](https://cdn.steemitimages.com/DQmTEUyqeUwU6VHCm8e3UTzunvCAT8m3bANDT9s8QFiZorD/Fall_Off_The_Bone_Ribs.jpg)\n\nPrep Time: 15 minutes\n\nCook Time: 2 hours, 30 minutes\n\nTotal Time: 3 hours\n\nMakes: one rack of 13 ribs\n\nIngredients:\n\none rack of pork baby back ribs\njuice of one lemon\n1/4 cup dry rub (your own or my recipe)\n1/2 cup barbeque sauce (your own or my recipe)\nInstructions:\n\nPreheat oven to 300° F.\nRemove excess fat from ribs. Peel the silver skin off the back of the ribs - lift with a sharp knife and grab with a paper towel to remove.\nCut ribs apart into individual pieces.\nRub ribs all over with lemon juice.\nCoat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.\nBake in the oven for 2 1/2 hours.\nRemove from oven & pour off liquid.\nBrush bbq sauce over all sides of ribs.\nGrill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.\nOven: To finish ribs in the oven, set oven to broil and return ribs to the same middle oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands. (If foil starts to burn, transfer ribs to a clean sheet of foil for broiling)\n\n![l239655809.jpg](https://cdn.steemitimages.com/DQmaigztuMamjzpr77RJ5eA9rtncUUHRqwueFKSZ3rU1rBa/l239655809.jpg)",
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      "title": "One Bowl Lemon Brownies lol",
      "body": "One Bowl Lemon Brownies \n\nOne bowl. No mixer. So easy. And they're just as good whole wheat! You’ll need 3 small lemons and always zest the lemons before juicing. The 8x8 pan will produce cakier bars while the 9x9 will be a bit more dense. ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. \n\n![one-bowl-lemon-brownies.jpg](https://cdn.steemitimages.com/DQmU1HjGshyYnd4QYa26HmhVNKAfepUSh4HRWHXhBatZ5VY/one-bowl-lemon-brownies.jpg)\n\nrep Time: 10 minutes\n\nCook Time: 20 minutes\n\nTotal Time: 35 minutes\n\nMakes: 16\n\nIngredients:\n\n1 cup all-purpose or whole wheat pastry flour\n3/4 cup sugar\n1/4 teaspoon salt\n1/4 teaspoon baking soda\n2 eggs\n1/4 cup plain Greek yogurt (I use Fage 2% - never fat free) - or sour cream\n3 Tablespoons vegetable oil (I use avocado oil)\nzest of 2 lemons\n2 Tablespoons fresh lemon juice\nGlaze:\n1 cup powdered sugar\nzest of 1 lemon\nabout 2 to 4 Tablespoons fresh lemon juice\n\nInstructions:\n\nPreheat oven to 350° F.\nLine an 8 x 8 or 9 x 9-inch square pan with foil or parchment paper, leaving extra for “handles.”\nPut all ingredients into a bowl.\nStir by hand until smooth (about 30 seconds).\nSpread batter in pan and bake for about 20 minutes.\nCool in the pan for 5-10 minutes.\nLift out of pan and spread glaze over warm brownies.\nGlaze:\nStir glaze ingredients together in a bowl, adding juice gradually until glaze is spreadable.\nNo Yogurt? You can use sour cream instead.",
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      "body": "One Bowl Lemon Brownies \n\nOne bowl. No mixer. So easy. And they're just as good whole wheat! You’ll need 3 small lemons and always zest the lemons before juicing. The 8x8 pan will produce cakier bars while the 9x9 will be a bit more dense. ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. \n\n![one-bowl-lemon-brownies.jpg](https://cdn.steemitimages.com/DQmU1HjGshyYnd4QYa26HmhVNKAfepUSh4HRWHXhBatZ5VY/one-bowl-lemon-brownies.jpg)\n\nrep Time: 10 minutes\n\nCook Time: 20 minutes\n\nTotal Time: 35 minutes\n\nMakes: 16\n\nIngredients:\n\n1 cup all-purpose or whole wheat pastry flour\n3/4 cup sugar\n1/4 teaspoon salt\n1/4 teaspoon baking soda\n2 eggs\n1/4 cup plain Greek yogurt (I use Fage 2% - never fat free) - or sour cream\n3 Tablespoons vegetable oil (I use avocado oil)\nzest of 2 lemons\n2 Tablespoons fresh lemon juice\nGlaze:\n1 cup powdered sugar\nzest of 1 lemon\nabout 2 to 4 Tablespoons fresh lemon juice\n\nInstructions:\n\nPreheat oven to 350° F.\nLine an 8 x 8 or 9 x 9-inch square pan with foil or parchment paper, leaving extra for “handles.”\nPut all ingredients into a bowl.\nStir by hand until smooth (about 30 seconds).\nSpread batter in pan and bake for about 20 minutes.\nCool in the pan for 5-10 minutes.\nLift out of pan and spread glaze over warm brownies.\nGlaze:\nStir glaze ingredients together in a bowl, adding juice gradually until glaze is spreadable.\nNo Yogurt? You can use sour cream instead.",
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      "body": "There’s always canned salmon in my pantry for a quick and healthy meal. Salmon protects your heart and promotes beautiful skin and hair. The bones in canned salmon are soft and mash-able so leave them in to add calcium but I remove most of the skin. Any toxins in fish are stored in the skin.\n\n![Salmon_Patties.jpg](https://cdn.steemitimages.com/DQmSKDp2oCHYuqm949efGCpbHM8Rzw9uPbazN2b4XNZ57Xw/Salmon_Patties.jpg)\n\nPrep Time: 10 minutes\n\nCook Time: 5 minutes\n\nTotal Time: 15 minutes\n\nMakes: 4\n\nIngredients:\n\none 7.5 ounce can red salmon, drained\n1/4 cup finely diced onion\n1/4 cup finely diced red bell pepper\n1 Tablespoon chopped fresh parsley\n1 egg\n1/2 cup fresh whole wheat bread crumbs (not dried)\n1 teaspoon olive oil\nInstructions:\n\nPlace drained salmon in a bowl and mash with a fork.\nMix with onion, red pepper, parsley, egg, and crumbs.\nShape gently into four patties.\nHeat oil in a pan over medium heat and cook patties for about 5 minutes until browned and cooked through, turning once.\nNote: Make fresh bread crumbs by processing a slice of whole wheat bread, crust removed, in a food processor.",
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      "body": "There’s always canned salmon in my pantry for a quick and healthy meal. Salmon protects your heart and promotes beautiful skin and hair. The bones in canned salmon are soft and mash-able so leave them in to add calcium but I remove most of the skin. Any toxins in fish are stored in the skin.\n\n![Salmon_Patties.jpg](https://cdn.steemitimages.com/DQmSKDp2oCHYuqm949efGCpbHM8Rzw9uPbazN2b4XNZ57Xw/Salmon_Patties.jpg)\n\nPrep Time: 10 minutes\n\nCook Time: 5 minutes\n\nTotal Time: 15 minutes\n\nMakes: 4\n\nIngredients:\n\none 7.5 ounce can red salmon, drained\n1/4 cup finely diced onion\n1/4 cup finely diced red bell pepper\n1 Tablespoon chopped fresh parsley\n1 egg\n1/2 cup fresh whole wheat bread crumbs (not dried)\n1 teaspoon olive oil\nInstructions:\n\nPlace drained salmon in a bowl and mash with a fork.\nMix with onion, red pepper, parsley, egg, and crumbs.\nShape gently into four patties.\nHeat oil in a pan over medium heat and cook patties for about 5 minutes until browned and cooked through, turning once.\nNote: Make fresh bread crumbs by processing a slice of whole wheat bread, crust removed, in a food processor.",
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      "body": "While the sauce cooks, you make the meatballs and while the meatballs cook, you boil your pasta. Makes 8 meatballs, two per person. Process the breadcrumbs first and you can just wipe the processor bowl clean for the tomatoes. No food processor? Cut the bread into small pieces and puree the tomatoes in a blender. \n\n![quick-easy-spaghetti-meatballs-recipe.jpg](https://cdn.steemitimages.com/DQmW3f8hZgvU91aZMcJ8YKP8E9EsrGy1wHeV4S4QsEkFXWa/quick-easy-spaghetti-meatballs-recipe.jpg)\n\nPrep Time: 12 minutes\n\nCook Time: 20 minutes\n\nTotal Time: 32 minutes\n\nMakes: 4 servings\nIngredients:\n\nSauce:\n1 Tablespoon olive oil\n1 clove garlic, minced\n28 ounce can whole peeled plum tomatoes\n1/2 teaspoon Italian seasoning\n2 teaspoons sugar (optional)\n1/4 teaspoon salt + pepper to taste\n2 Tablespoons fresh sliced basil leaves (optional)\nMeatballs:\n2 slices soft bread, white or wheat, crusts removed (3/4 cup fresh crumbs)\n1/3 cup milk\n1 egg\n1 clove garlic, minced\n1 Tablespoon Parmesan cheese\n1 Tablespoon fresh parsley\n1/2 teaspoon Italian spices\n1/4 teaspoon salt + pepper to taste\n3/4 pound ground sirloin\n\n8-10 ounces spaghetti\nInstructions:\n\nIn a food processor pulse bread to make soft crumbs. Place crumbs in a bowl and add milk. Let stand.\nIn the food processor, pulse canned tomatoes until smooth.\nIn a large pot, no bigger than 8 inches across, sauté garlic in oil over medium heat for 1 minute.\nAdd tomatoes and seasonings (except basil), bring to a boil and cook, uncovered while you make the meatballs. Lower the heat if it splatters but keep it bubbling.\nTo the bread/milk mixture, add egg, garlic, parmesan, parsley & spices and combine well.\nAdd meat, mixing gently by hand. Shape into eight 2-inch balls and place gently into the sauce. Cook, undisturbed and uncovered, for 20 minutes.\nWhile meatballs cook, boil the pasta per package directions.\nJust before serving, add basil to the sauce. Drain spaghetti and stir in some of the sauce. Top with meatballs and extra sauce.",
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      "title": "Quick & Easy Spaghetti & Meatballs",
      "body": "While the sauce cooks, you make the meatballs and while the meatballs cook, you boil your pasta. Makes 8 meatballs, two per person. Process the breadcrumbs first and you can just wipe the processor bowl clean for the tomatoes. No food processor? Cut the bread into small pieces and puree the tomatoes in a blender. \n\n\n![quick-easy-spaghetti-meatballs-recipe.jpg](https://cdn.steemitimages.com/DQmW3f8hZgvU91aZMcJ8YKP8E9EsrGy1wHeV4S4QsEkFXWa/quick-easy-spaghetti-meatballs-recipe.jpg)\n\nPrep Time: 12 minutes\n\nCook Time: 20 minutes\n\nTotal Time: 32 minutes\n\nIngredients:\n\nSauce:\n1 Tablespoon olive oil\n1 clove garlic, minced\n28 ounce can whole peeled plum tomatoes\n1/2 teaspoon Italian seasoning\n2 teaspoons sugar (optional)\n1/4 teaspoon salt + pepper to taste\n2 Tablespoons fresh sliced basil leaves (optional)\nMeatballs:\n2 slices soft bread, white or wheat, crusts removed (3/4 cup fresh crumbs)\n1/3 cup milk\n1 egg\n1 clove garlic, minced\n1 Tablespoon Parmesan cheese\n1 Tablespoon fresh parsley\n1/2 teaspoon Italian spices\n1/4 teaspoon salt + pepper to taste\n3/4 pound ground sirloin\n\n8-10 ounces spaghetti\nInstructions:\n\nIn a food processor pulse bread to make soft crumbs. Place crumbs in a bowl and add milk. Let stand.\nIn the food processor, pulse canned tomatoes until smooth.\nIn a large pot, no bigger than 8 inches across, sauté garlic in oil over medium heat for 1 minute.\nAdd tomatoes and seasonings (except basil), bring to a boil and cook, uncovered while you make the meatballs. Lower the heat if it splatters but keep it bubbling.\nTo the bread/milk mixture, add egg, garlic, parmesan, parsley & spices and combine well.\nAdd meat, mixing gently by hand. Shape into eight 2-inch balls and place gently into the sauce. Cook, undisturbed and uncovered, for 20 minutes.\nWhile meatballs cook, boil the pasta per package directions.\nJust before serving, add basil to the sauce. Drain spaghetti and stir in some of the sauce. Top with meatballs and extra sauce.\n\n\nMakes: 4 servings",
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