Hi, this is Phillip Toriello, and this ishow to swim freestyle. Swimming provides a wonderful opportunity to exercise, play andcompete with the reduce level of impact on the body. Of the four front primary strokes,freestyle is the fastest. When swimming freestyle, it's very important to keep your body aligned.To do this you're going to want to keep your focused on the bottom line of the pool, keepyour head down to allow your hips to float to the top, providing for a more hydro dynamicflow through the water. This will allow you to swim more smoothly and swiftly and a loteasier. The best thing to remember, as well, is when you're taking each stroke, go aheadand let your body twist or rotate while keeping
your head focused on the bottom until it'stime to breath. By standard, it's best to, perhaps, to breath every three strokes otherwiseknown as bilateral breathing. So basically, it would be one, two, three, breath, placingyour ear on your shoulder and your cheek in the water. The components of your stroke includethe reach, the catch, the pull, the push, and the recovery. It's a five step process,with which, if you take time will come really naturally. Just take it slow and practiceoften. The last portion of your free style stroke is the kick component, which can providea lot of power or just help balance your body as you're going through the water. By principalyou're going to be using pointed toes to provide
a more extended flipper, if you can look atyour leg that way, and straight legs. A small fast kick is better than a large wide kick,a large wide kick really does not provide that much propulsion, a small fast kick willpropel you through the water helping you to keep your hips on top and get you across tothe other side a lot smoother. For more questions or information please contact your local swimmingexpert.
Fried tofu and beef with bulgogi sauce recipe
Fried tofu and beef with quot;bulgogiquot; sauce STEP1ï¼šPrepare the firm tofu, vegetables, and beef. Halve the 1 block tofu, and wrap them in paper towel to drain. After 10 minutes. Replace the wet paper towel for the new paper towel. Wash the 3 stalk of green onion quickly, and trim off ends, and cut into 34cm lengths.Then put them in a colander. Slice the 1 onion. Wash the 6 okra, and remove the stems. Then cut them diagonally.
Peel the 1 knob ginger, and cut into thin strips. Cut the 210g sliced beef coarsely,. Add the 1 tbsp sake, 1 tbsp soy sauce, salt and pepper, and quot;bulgogiquot; sauce.Then rub the beef, and marinate for about 15 minutes. STEP2ï¼šFry the ingredients and finish. After about 15 minutes.Heat the vegetable oil in a wok pan, and fry the ginger. When the aroma comes out, add the sliced onions. Then stirfry. When the onions become soft, add the beef and stirfry. When the color of the beef changes, add the okra and green onion.
Then cut the drained tofu into bitesized pieces, add and mix all gently. To finish, add the 1 tbsp sugar and 1 tbsp soy sauce.