カテゴリ: 美容

據說化妝是毀容,但如果方法不對,也是毀容。有人說:卸妝後不需要用洗面奶清洗兩次。你就等著豌豆爆炸吧。還有人說:卸妝後,你會用洗面奶,這樣會過度清潔你的皮膚,使你的皮膚過敏!!! 那么誰是對的?

有敏感肌的人經常會煩惱哪一種化妝品、卸妝 好用,因為用錯產品皮膚就會容易敏感泛紅。自從用過 DermaElements 的原液,好似開發了新世界一樣,找到肌膚的營養寶庫 !DermaElements的基礎系列 – RARE COLLECTION,早前舉辦了體驗活動,好開心可以參與其中。

如果卸妝產品已經說過,使用後不需要繼續使用洗面奶進行二次清潔,那么小業主們就不需要清洗了。現在有人強調,不需要使用洗面奶進行清潔,就意味著它的力度足夠大,如果在二次清潔時,會造成過度清潔,會使角質層變薄,皮膚敏感等問題隨之而來。這次只需要用清水清洗;如果卸妝產品沒有標注,那么我們需要用洗面奶進行二次清洗,但是一定要選擇溫和的洗面奶哦..

咁多件產品之中,我最喜歡多效綿滑潔面啫喱,用來卸妝真的好用,敏感肌也相當適合。如果你正在尋找一支卸妝 好用產品,不妨試試呀。

不僅防曬妝? 1,目前仍是問題是相同的,如果產品被標記上面用洗面奶或水可洗幹淨,那么它不必使用專門的卸妝產品的朋友。但是,如果是防水的,它必須一定要化妝。

卸妝液采用融油的原理溶解化妝中的油脂,但油脂不親水,所以卸妝油中含有乳化劑成分,乳化劑會包裹油脂,然後利用親水性去除油脂和汙垢。但沒有乳化卸妝液就沒有效果,殘留的物質會造成毛孔堵塞和粉刺,這也是很多人不喜歡使用卸妝液的最大原因。

想要有效增生膠原蛋白,就要選對成分、直導源頭,從肌底刺激膠原蛋白生成。相比一般膠原蛋白精華,膠原蛋白推薦更加有效的膠原蛋白原液─DermaElements微胜肽原液。

平時卸妝後用卸妝液都是需要在二次清洗的,還要用溫和的洗面奶哦,盡量要溫和,這樣皮膚才不會變得很敏感..

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卸妝液的使用方法不同,搭配洗面奶效果更好

它比卸妝液幹淨比卸妝油清爽

清洗3個壞習慣都沒有擺脫皮膚會更敏感

氨基酸洗面奶潔面卸妝相結合

潔面乳和卸妝液需要一起使用嗎

  大多數女性到了25歲後會開始使用眼霜。你如何使用眼霜是最正確的使用方法?使用眼霜和台階,你知道嗎?下面是一個小彙編,看看眼霜是如何使用的是最正確的方式!

今年再延續肌膚運動至眼周,推出ageLOC LumiSpa Accent(睛亮修護組合),有助提升並加快睛亮修護眼霜的效果,乾紋眼霜、眼紋眼霜、黑眼圈及眼袋問題也能得以改善,每天早晚只需一分鐘就可以完成基本眼部護理程序。

  怎樣使用眼霜是最正確的方法?

  1。眼霜可以在早上或晚上使用,通常是在清潔皮膚後使用。首先,用無名指取綠豆大小的眼霜,並用兩個無名指相互摩擦眼霜,以溫暖眼霜,使皮膚更容易吸收眼霜中的營養成分。

全新推出嘅 Ageloc Lumi Spa又為貪靚一族帶黎好消息喇!用過lumi spa機嘅朋友都知道佢清潔力強又可以護膚,而呢款LumiSpa就有煥膚淨化兩大功效,除咗深層清潔積累嘅環境污染物外,仲可以刺激皮膚細胞運動,令皮膚維持白滑有彈性!

  2,然後用彈鋼琴的方式,均勻輕輕拍打眼周肌膚上的眼霜。重要的是要注意,特別需要在下眼窩和眼睛延伸到太陽穴的地方塗抹一些眼霜。

眼部護理肌膚與面部肌膚結構不同,需要特別的護理和護膚程序,這次的眼霜推薦和眼部保養護理組合運用最新的美容科技—反相位波形運動,尤其適合細緻柔嫩的眼周肌膚,提升飽滿度和減淡細紋,感覺輕柔舒服,就好像美容師幫眼周做按摩一樣!

  3.從眼的下部開始,從井明穴到眼尾輕輕按壓,最後從眼的上部開始,由內向外輕輕按壓。這一步對眼睛的美麗非常重要,記住!

  4、然後用中指腹部從眉底,同樣輕輕按下,並沿眼瞼,從內往外輕輕按下,使眼霜塗覆。

LumiSpa® Accent 睛亮修護組合採用獨特的眼霜按摩手法,配合緊緻眼霜減退乾紋黑眼圈,給雙眼好好做運動!這次試用乾紋眼霜的組合按摩起來感覺溫和,只需每日輕輕按摩一分鐘,便可以改善雙眼浮腫問題,改善細紋,保護眼周肌膚免受自由基侵害。

  5。最後,為了促進眼部皮膚的血液循環,我們應該用中指的指尖輕輕地按壓鼻兩側的迎香穴。

相關文章:

為什麼眼部皮膚如此脆弱

眼睛周圍的皮膚是如何放松的?

眼部護理提示隱藏魚尾紋

保護眼部肌膚要如何做呢

長期俯視者應警惕眼尾紋和眼袋


One perk that autumn delivers with great panache is an excuse to stay indoors. Outside of late, with each passing day, the temperature cools and – let’s face it – the wildly changeable weather we enjoy on these temperate isles introduces considerable wardrobe issues; rain, wind, sun, grey clouds and blue skies bedevil one’s choice of what to wear (particularly if you are of the bicycling persuasion) .

Being as I am of that very persuasion, wheeling into town is like a mad game in which the penalty is the removal of an article of clothing at every set of lights – or, worse, that I regret not putting on that sou’wester as the blue skies vanish and a shower of rain appears from nowhere.

Apologies! Enough blether about the weather. My point is but this: a day spent indoors has the attraction of there being no wrong choice of clothing ... and the promise of cake. Indeed, far removed from the world outside, the opportunity to bake a cake is reason enough to choose to stay in. Who needs bikes?

Growing up on the east coast of Scotland, there were many days when baking indoors with my mother was by far the more pleasant option while the elements raged without. I have fond memories of her sitting in our kitchen next to a large cloth heaped with hazelnuts in front of her, hazelnuts that had just been roasted in the oven until their flaky thin skins loosened and could be removed if the corners of the cloth were gathered, twisted, and then rubbed briskly .

I loved the smell of roast hazelnuts then and love it still. Once upon a time, that smell heralded Mum making praline, that confection of almonds, hazelnuts and caramel that makes for one of the holiest of trinities. It is delicious in cakes and ice-creams; it is delicious also in a hazelnut frangipane destined for a tart a la bourdaloue (all for another time); and it is delicious here in a very good cake.

Today’s recipe is another take on the walnut cake of this column’s yore. I have eaten this cake with chocolate sauce, with cream and with ice-cream, and with fruit sauces and compotes, and always enjoyed it immensely. This cake can also be enjoyed served just as nature intended, unfussed. It’s a cake as suited to elevenses as it is to a brew in the afternoon, or to a pudding after dinner – an essential weapon for this cook.

As can often be the case, hazelnuts can vary dramatically in quality, so seek out the best ones. As they are harvested in late summer and early autumn, now is a good time to scour the shops for new-crop nuts (this is less a command, and more a prompt!).


1 Preheat the oven to 170C/335F/gas 3½. Line a 22cm diameter cake tin, 5cm high or thereabouts.

2 Put the hazelnuts on a roasting tray in a single layer. Transfer it to the oven for 10-15 minutes, or until the paper-like skin cracks and darkens, and the rich scent of toasted hazelnuts fills the kitchen.

3 Have a wide, clean cloth laid out on a large surface and tip the roast hazelnuts into a heap upon it. Gather up the corners of the cloth, then twist the cloth until tight. Rub briskly to remove the skins. Open the cloth and rub away any stubbornly remaining flakes on the hazelnuts.

4 Grind the hazelnuts in a pestle and mortar or a food processor until fine, with a little bite remaining.

5 Put the egg whites into one large bowl, the yolks into another. Add 200g sugar to the yolks and beat these with vigour until pale and voluminous. Beat the egg whites with a clean whisk until they have stiffened and form peaks .

6 Add another 1 tbsp caster sugar to the whites and beat again. Fold one third of the egg whites into the egg yolks and sugar. Add in half the ground hazelnuts. Continue thus until all is in the bowl, then add in the melted butter and lemon zest for the final mixing, working swiftly and deftly. Decant the batter into the lined cake tin.

7 Put the tin in the heated oven and bake for 30-35 minutes. The cake should be done, but do check with the time-honoured insertion of a skewer to check for doneness.

8 Put the cake on a wire rack to cool. The cake will keep a day or two in a sealed tin. However, I have yet to see it survive an afternoon, so I cannot promise as much.

Jeremy Lee is the chef-proprietor of Quo Vadis restaurant in London; @jeremyleeqv

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