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Learning How to Learn

4 Keys for Better Learning

4 Keys for Better Learning is final project for the online course LHTL on Coursera platform. Created by Dr. Barbara Oakley and Dr. Terrence Sejnowski at the McMasters University and University of California San Diego.

The course encourages students to share what they have learned in any creative way they want. It has to encompass at least 3 topics covered in learning how to learn course, hence I decided to create an infographics introducing 4 keys for better learning.

Except the Memory techniques, all the information are backed by latest research in neuroscience and education. Memory techniques graph is based on my subjective evaluation of those methods, however after experimenting with such methods for extensive amount of time I feel confident in their evaluation.

Infographics_Martin Holecek_4 keys for better learning
4 keys for better learning
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Importance of tones when learning Chinese – Michele Salvemini

Here is, my first interview and podcast ever, so consider yourself warned and please be considerate in your comments.  Meet Michele Salvemini. An Italian who came to China 3 years ago to learn Chinese. His passion for language and history lead him from a small Italian town into a university major of cultural communication. From there he moved right into the center of Middle Kingdom, Chongqing, where he now studies master degree in MTCSOL at Chongqing University.

In this short interview we cover:

    • Tones and their importance in Chinese
    • How to recall Chinese words
    • Biggest mistakes learners do when starting learning Chinese
    • Cultural differences between “west” and “east”
    • Learning Chinese through music

      And a little bit more…Enjoy!

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      Blog

      回锅肉 Sichuan recipe

      回锅肉

      (hui2 guo1 rou4)

      主料:连皮五花猪肉400克,青蒜2根,青椒1颗,红椒1颗,姜片5片
      调料:郫县红油豆瓣酱,1又1/2大匙,料酒1大匙,生抽1大匙
      做法
      1、连皮猪肉,去毛洗净,放入冷水锅内煮至熟,变硬身。
      2、将煮好的猪肉冲洗干净放凉,切成薄而大的肉片。
      3、锅内仅放一茶匙油,放入肉片和姜片,用小火慢慢煎炒至出油,表面色泽变金黄色。
      4、加入1又1/2大匙红油豆瓣酱。
      5、翻炒至出红油后,再放入一匙生抽,料酒翻炒片刻。
      6、投入青蒜白及红、青椒。
      7、翻炒至青蒜白及红、青椒断生即可。
      8、最后放入青蒜叶,翻炒片刻即可出锅。

      暗示:如豆瓣酱放的多,也可免放生抽,不然会太咸, 肉,青椒,红椒 应该有一样的尺寸

      Ingredients: wu2 hua4 rou4 (streaky pork) 400g, garlic shoots and leaves 2 stalks, green pepper 1 bell, red pepper 1 bell,  ginger 5 slices

      Seasoning: dou4 ban4 jiang4 1 and 1/2 tsp,  cooking wine 1 tbsp, cooking oil(preferably peanut) 1tbsp

      Steps:

      1. Wash the pork, put it into the cold pot to cook until done, hard body. 
      2. Rinse the pork and let it cool, cut it into thin and large slices. 
      3. Put tsp of oil into wok pan, add meat and ginger, over small fire slowly fry until the oil , the surface of the meat and ginger becomes golden yellow. 
      4. Add 1 and 1/2 tablespoons of dou4 ban4 jiang4. 
      5. Stir fry until the oil evaporates, then add a spoonful of soy sauce, cooking wine and stir fry for a moment.
      6. Put in garlic whites, red and green pepper sliced into large slices
      7. Stir fry until the garlic whites, red and green pepper can be broken with spatula. 
      8. and finally into the garlic leaves, stir fry a moment to pan.

      Hints: If you put too much dou4 ban4 jiang4 you can dilute it with a little more oil, or it will be too salty, the meat and peppers shall have the same dimensions