SubscribersHow many subscribers the channel has now. The wave shows subscribers at each point of the period. The change is against the start of the period.20.0 %+0 for the period
ViewsHow many views the posts published in the period have now. These are not views per day: MAX does not report how many views there were yesterday. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.31▼ 6.8 %was 36
ReactionsHow many reactions the posts published in the period have. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.0was 0
MentionsHow many times other channels mentioned the channel: links and reposts, excluding advertising posts. The bigger the circle, the more mentions at that point of the period. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.61▼ 18.3 %was 76with a subscription
RepostsHow many times other channels reposted this channel's posts (excluding advertising posts). Reposts are also counted as mentions. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.28▲ 14.0 %was 25after signing in
Average post reachHow many views one post gets on average. Only posts older than two days are counted: views of fresh posts are still growing. Points with fresh posts are dashed with hollow dots: the reach of all posts right now, it will still grow.10.0 %was 1
ERRWhat share of subscribers sees an average post: average reach ÷ subscribers × 100 %. The line shows ERR at each point of the period, the dashed line — ERR of the previous period of the same length. Points with posts younger than two days are hollow dots on the dashed end of the line.50.0 %0.0 ppdashed line — was 50.0 %
Engagement ERHow often readers react to posts: reactions ÷ views × 100 %. The tick on the bar is the previous period.—reactions per 100 views
Posts per dayHow many posts are published per day on average. Each cell is a point of the period: the darker, the more posts per day. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.4.4▼ 6.8 %was 5.1
Ad shareWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The scale shows the ad load by the quality index thresholds: up to 10 % — low, up to 25 % — moderate, up to 50 % — high, above — very high. A growing share is marked red.5.7 %▲ 3.5 pp
TrendTop — subscribers at the end of each point of the period; bottom — growth per point: green means more subscribers, red means fewer. Above the growth chart — the biggest gain and the biggest loss. MAX does not report how many people subscribed and unsubscribed separately.
Audience growth
0subscribers in the period
The number of subscribers did not change in the period
Channel scoreA channel score from 0 to 100 made of five parts: audience, growth integrity, ad load, trust and calculation reliability. Each bar shows how many points the part earned out of its maximum. The index is recalculated every night; channels are compared with similar ones of the same category and size.
The quality index has not been calculated yet. It appears for channels with at least 500 subscribers that post at least once a week, after a week of tracking.
ReachHow many views the posts published at each point of the period have now (not views per day). The record is labeled; the point with today is paler — the day is not over yet. Average post reach — posts older than two days.
Views and reach
31views in the period▼ 6.8 %
Average post reach — 1 views (posts older than two days).
EngagementER — reactions divided by views, in percent — for the posts of each point of the period. The dashed line is ER for the whole period. The change is in percentage points against the previous period of the same length.
Subscriber engagement
—ER = reactions ÷ views
No reactions have been read for the posts of the period.
CitationsThe citation index (CI) shows how often and by which channels this channel is mentioned over the last 30 days, excluding advertising posts. The level is its place among similar channels. The line shows CI at each point of the period (for a week or month — the average over its days).
The citation index has not been calculated yet: it will appear after the nightly calculation once other channels mention the channel.
RhythmHow many posts are published on average in each hour of each weekday, Moscow time: the darker the cell, the more posts. “Best time” — the hours when posts older than two days have the highest average reach.
When and how much it posts
MonTueWedThuFriSatSun
036912151821
Best time:09:0018:00hours when posts get the highest average reach
FormatsWhat the feed is made of. Each post has one format, by priority: repost, video, photo, link, text. The bar and percentages show the share of posts of each format; on the right — average reach of one post of the format (posts older than two days), the small bar compares it with the most viewed format.
Post formats
100 posts
Reposts99 %6 168
Video2121 %7 513
Photos3838 %5 699
Links1212 %5 239
Text2020 %7 626
On the right — average reach of one post of the format.
PostsEach dot is a post in the period: horizontally — publication date, vertically — views, dot size — reactions, color — format. This shows hits, flops and how reach changes. For large channels, the 100 most viewed posts and an even sample of the rest are shown — no more than 1,500 dots.
Every post is a dot
Higher means more views, bigger means more reactions. Click a dot to open the post.
VideoPhotosOthersize — reactionsZoom with the + and − buttons, a pinch or Ctrl + mouse wheel; drag a zoomed chart to move it
SummaryTotals for the selected period: how many posts were published, how many views and reactions they have now and the average post reach. Views are the current views of posts published on those days, not views per day. The change is against the same span before the period, if statistics cover it.
Period totals
Click a metric to see it across the period below
Viewstoday — the day is not over yetPoints with posts younger than two days are pale and dashed: their views are still growing.
AdsWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The detector is cautious, so the real share is usually higher. The scale shows the ad load by the quality index thresholds. Below — the average reach of an ad post and a regular post, and who the channel advertises (sites that ad links lead to).
What worksPosts of the period with the most views. The bar shows views relative to first place. The preview is the post's image; for a post without an image — the channel avatar. Views are the post's current count.
RhythmHow many posts were published each day of the period (pale bars) and the 7-day average (line): you can see whether the channel is speeding up or slowing down. Today is not over yet, so its average is calculated up to yesterday.
Posts by day
Pale bars are days, the line is the 7-day average: you can see whether the channel is speeding up or slowing down
Posts per day7-day average
Data updated at 11:15 Moscow time. Views are the current counts of posts published on those days; average reach counts posts older than two days.
How the quality index is calculated
Молодым чесночным стрелкам я нахожу самое практичное применение — делаю из них густую зеленую пасту. Вкус у нее свежий, бодрый, с приятной чесночной остринкой. Достаточно добавить немного в соус, суп или к горячей картошке, и привычное блюдо сразу становится интереснее. Часть держу в холодильнике, а остальное замораживаю порциями, чтобы пользоваться всю зиму.
РЕЦЕПТ ВКУСНОЙ ЧЕСНОЧНОЙ ПАСТЫ ИЗ ЧЕСНОЧНЫХ СТРЕЛОК
ИНГРЕДИЕНТЫ:
✅ Чесночные стрелки — 1 кг
✅ Сахар — 4 ст. ложки
✅ Соль — 2 ст. ложки
✅ Лимонный сок или уксус — 1 ст. ложка
✅ Растительное масло — 100 г
ПРИГОТОВЛЕНИЕ:
1. Чесночные стрелки хорошо вымойте и немного обсушите.
2. Пропустите стрелки через мясорубку. Можно измельчить их блендером до консистенции пасты.
3. Добавьте сахар, соль и растительное масло. Масло можно не использовать, если не хотите.
4. Влейте лимонный сок или уксус, чтобы паста сохранила насыщенный зелёный цвет.
5. Тщательно всё перемешайте и оставьте на 15–20 минут.
6. Разложите пасту по заранее простерилизованным банкам и закройте крышками.
СОВЕТЫ:
✅ Храните чесночную пасту строго в холодильнике в течение 3–4 месяцев.
✅ Чтобы сохранить пасту на всю зиму, разложите её в порционные формы для льда и заморозьте. Готовые кубики переложите в контейнер и держите в морозилке.
✅ Паста подойдёт для соусов, салатов, первых и вторых блюд. Особенно вкусно подавать её к свежему отварному картофелю, картофельным драникам, кабачковым оладьям и мясу.
✅ Если готовите из 2 кг чесночных стрелок, увеличьте количество всех остальных ингредиентов вдвое.
Представь себе, как ароматная запеканка из картошки и мяса наполняет кухню уютом!
📝 Ингредиенты:
• Картофель - 500 г.
• Мясной фарш - 500 г.
• Лук - 1 шт.
• Твёрдый сыр - 100 г.
• Сливочное масло - 50 г.
• Помидоры - 3 шт.
• Соль, перец - по вкусу
🔥 Приготовление:
1. Отвари картофель до готовности, затем растолчи его, добавив сливочное масло. Не забудь подсолить воду во время варки.
2. Мелко нарежь лук и смешай его с мясным фаршем. Обжарь смесь на сковороде, слегка посолив. Помидоры нарежь кружочками.
3. Хорошо смажь противень сливочным маслом. Выложи половину толчёного картофеля в качестве первого слоя. Сверху равномерно распределите обжаренный фарш. Закрой фарш оставшейся картошкой и выложи нарезанные помидоры. Посыпь сверху тёртым сыром или обмажь сметаной.
4. Запекай в духовке при 200° около 20 минут, пока запеканка не станет золотистой.
Эта запеканка идеально подойдёт для уютного семейного ужина или встречи с друзьями — угощай всех сочным мясом и нежной картошкой!
Для приготовления самсы с говядиной необходимы: для теста — 500-550 г муки, 200 мл воды, чайная ложка соли, 220 г сливочного масла; для начинки — 550 г говядины, 100 г курдюка, две луковицы, по чайной ложке соли, кориандра и сушёного чеснока, перец по вкусу, желток для смазывания.
Муку просеивают, соединяют с подсоленной водой, замешивают эластичное тесто и убирают в холодильник на 30–40 минут. Масло растапливают. Тесто делят на четыре части, раскатывают, смазывают маслом, складывают слоями, сворачивают в рулет, нарезают кусками по 15 см и помещают в морозилку на 30–40 минут. Говядину нарезают мелким кубиком, лук шинкуют, курдюк измельчают, смешивают с солью, перцем, кориандром и чесноком. Каждый кусок теста раскатывают в круг диаметром 10–12 см, кладут начинку, формируют самсу, смазывают желтком. Выпекают при 180 градусах 30–35 минут до румяности.
Мягкое, ароматное, с медовой ноткой - готовится из того, что всегда есть на кухне.
Ингредиенты: ✧ Мука - 240 г ✧ Мёд - 2 ст. л. ✧ Сахар - 2 ст. л. ✧ Растительное масло - 4 ст. л. ✧ Яйца - 1 шт. ✧ Сода - 0,5 ч. л.
Приготовление: 1. В глубокой миске смешать яйцо, сахар, растительное масло, мёд и соду. 2. Перемешать до растворения сахара. 3. Добавить просеянную муку и замесить тесто. 4. Завернуть тесто в пакет и убрать в холодильник на 20 минут. 5. Сформировать из теста шарики, выложить на противень и слегка придавить. По желанию можно сделать узор, например кухонным молотком, или раскатать тесто и вырезать печенье формочками. 6. Выпекать в разогретой до 180 °С духовке около 10 минут.
Necessary cookies keep the site working and secure: sign-in, form protection, language, theme and others. Yandex Metrica analytics cookies and Yandex Advertising Network ad cookies are enabled only with your consent. By clicking “Accept all” you give consent to processing of cookie data; see the Personal Data Processing Policy for details.
