Who can provide sentences about caring about people? The more the better.

Who can provide caring sentences, the more the better

1. The weather is getting colder, take good care of yourself and remember to wear more clothes! 2. Winter is coming, and I may forget everything at this moment, except my care for you: take good care of yourself in the cold days. 3. Greetings for you all day long: May every sunny afternoon bring you bright warmth.

4. In love with winter, I wish you health and happiness every day.

5. Every second of time and every thought transmitted represents every blessing I want to send you: Be happy! 6. The cold wind whistles and snowflakes flutter. May the cold wind bring bursts of happiness, and may the snowflakes bring blessings.

7. Only pure warmth can warm people's hearts, and only sincere emotions can move others. The so-called help wrapped in money and interests will only arouse people's disgust.

8. How are you doing today! Take good care of yourself! 9. A word of blessing cannot withstand my endless thoughts; a word of concern cannot withstand my endless hopes. 10. Some things will not fade away with the passage of time, and some people will not be forgotten by not meeting each other. In my heart you are my forever friend! No matter where I am in the world, I will silently wish you a happy life! 11. A sweet smile is the fire, sincere happiness is the pot, and pious blessings are the ribs. May the fire of smile light the pot of happiness and cook the ribs of blessings, and may the fragrance of blessings float to you who are always happy! 12. Across time and space that is not far or near, I often think of you inadvertently, just as casually and naturally as the breeze blows off one or two leaves today. When the wind blows you, remember that it is me. It's my greetings to you. 13.Did you sneeze? That's me thinking about you; are your ears burning? That’s why I’m thinking of you! 14. In the spring, the peach blossoms make you happy, in the summer, the lotuses bring good luck, in the autumn, the chrysanthemums bring you wealth, and in the winter, the plum blossoms always warm your heart! My care is constant throughout the year, and so is your happiness! 15. Lavender legend: One represents friendship, two represents love, three represents blessing, and four represents happiness. I want to give you mountains and valleys of lavender, so that you can have the most beautiful blessings and endless happiness. ! Who can provide more words to bury people, the better

Everyone is looking for the most vicious curse words. Just think about the curse words, the more vicious the better. Here we have compiled two versions for you, one is with Another category of swear words is those without swear words.

Collection 1: The more vicious the curse words, the better (without the curse words)

Did you commit too many sins in your previous life? (The things asked about in this sentence can be changed as needed. For example, if you want to scold someone for being ugly, you can ask her if she was too beautiful in her previous life)

Example of scolding a friend: Your friends are all blind. Aren't you hanging out with wolves?

Swearing in previous lives Example: You must have been a robber in your previous life, otherwise how could you be reincarnated like you?

Swearing flaws Example: Your eyes are so small that even a microscope can’t see clearly.

Insulting one’s ancestors Example: Does your ancestral grave have bad feng shui?

Scolding parents Example: Did your parents give you the worst genetic factors?

Scolding siblings Example: Were you transformed by your siblings when you were born?

Cursing people for future generations Example: Do you want to go to heaven or hell? I think you can reach the 16th level of hell at most.

Swearing qualities Example: Wherever you go, flies will follow you, all because of your qualities.

Calling people bad Example: Don’t worry, you can’t get there yourself, you have to trouble the sanitation workers.

Criticizing someone’s appearance. Example: You look like Ma Jiajue. I don’t dare to mess with you.

Your socks are showing! (Meaning "You are a broken shoe")

Is it all too literary?

Keep it simple! Root number 4

You can’t say that he doesn’t know the answer!

Or be childish: I only know now that the two of you add up to 500

In short, if you want to avoid using curse words in vicious curse words, you must beat around the bush and make accusations.

Collection 2: The more vicious the curse words, the better (with curse words)

It is much easier to curse people with curse words than without curse words, but while swearing, You must also pay attention to the techniques and occasions for using dirty words, and do not blindly pursue dirty words and make people laugh.

There are many such curse words in the Cursing Guide column of this website. I will not give examples here. Here I mainly talk about the best way to use homophonic techniques or use some words with similar meanings when scolding others with curse words. Instead of using words to curse someone in this way, you can not only utter unpleasant words, but also curse the other person's ancestors for eighteen generations! Who can provide a poem describing summer? The more the better

The world is a big kiln, and the charcoal is cooking for six months. ==Du Fu

Lazily shaking his white feather fan, naked in the green forest.

Take off your towel and hang it on the stone wall, exposing the top to let in the pine breeze. ==Li Bai

The sunset is even more desolate, reflecting the clear stream and the kerchief. "The Storm in Midsummer" by Lu You Who can provide practical teaching materials for Axure RP? The more the merrier!

Tell me your email address and I will send it to you. Do you want practical teaching materials? Is it the basis of documentation, or an example? Please say some words of concern, the more the better!

The weather will be bad tomorrow, so don’t forget to bring an umbrella. Have you gotten off work? Why haven't you gotten home yet? Don't sleep too late. I don't want you to become a national treasure. The national treasure belongs to the whole country, but you belong to me alone.

Who can provide a riddle that is easy to confuse people! The more the merrier!

1 Lift the hot quilt, touch your legs, spread the legs, and put (find daily necessities) glasses case on your eyes

2 Men urinate ( Call one communication tool) answer mobile phone

3 Long-legged man (call one food) answer cake Who can provide N ways to cook mutton? (The more, the better)

Cooking method] There is a word limit, please register a name and then post it.

1. Wash the lamb meat, chop it into 4 cm square pieces, add 10 grams of soy sauce, 2 grams of salt, and 10 grams of cooking wine and mix well. Cut the green onion into sections and pat the ginger into pieces.

2. Add 500 grams of vegetable oil to the pot

, heat until it is 80% hot, add the lamb and fry until dark red, take it out, put the meat into a casserole, and cover with water

p>

Without the lamb, add 40 grams of soy sauce

, Amomum villosum, Shannai, 4 grams of salt, 20 grams of cooking wine, green onions and ginger, bring to a boil over high heat and simmer over low heat

p>

Rotten, remove the green onion, ginger, amomum villosum and kaempferol, add pepper noodles, ⑽ poison?

[Key to the process]

Before frying the lamb, amomum villosum and kaempferol are essential. Do not add too much water. The texture of the finished dish will be soft and tender.

Bright color and fragrant aroma.

[Flavour characteristics]

"Jingyuan Braised Lamb" is one of Gansu's famous dishes. Jingyuan County, Gansu Province is located on the bank of the Yellow River, with lush water and grass.

Tan sheep is an excellent variety for both meat and wool. The lamb is large in size, tender and tasty, fat but not greasy, and highly nutritious.

It is a seasonal delicacy from February to March of the lunar calendar and is also a gift for relatives and friends.

Braised Lamb Cake

[Main Ingredients and Accessories]

1500 grams of lamb meat

500 grams of vegetable oil

50 grams of soy sauce

(approximately 50 grams consumed)

30 grams of cooking wine

3 grams of ginger

0.3 grams of MSG

40 grams of green onions

0.2 grams of pepper noodles

2 red peppers

10 pieces of flatbread pizza

[Cooking Preparation method]

1. Chop the lamb into 4 cm square pieces, add 15 grams of soy sauce

Mix well and marinate slightly; add 500 grams of oil in the pot, and when it is 80% hot, Add the lamb meat and fry until solidified. Take it out.

Cut the green onions into sections and mince the ginger.

2. Add 500 grams of water to the wok

, add lamb, soy sauce, cooking wine, pepper noodles, salt, green onions, peppers, and minced ginger, bring to a boil and

Cover and blanch; place one pancake on top of the meat and cover it, then place another pancake after solidification. Place 10 pancakes in this way

When finished, use chopsticks to prick a few pancakes in the middle. Make a hole and let it boil for a few more minutes, take out the cake, add MSG and sesame oil to the meat,

put it on a plate, cover the cake and serve.

[Key to the process]

1. If there is no lamb, you can use lamb shank or lamb loin, and the stewing time will be extended.

2.10 After placing the cakes, use chopsticks to prick holes to make the cakes more flavorful and deflate.

[Flavour characteristics]

1. In the Hexi Corridor of Gansu, the animal husbandry industry is developed. Hexi lamb is of good quality and large, with tender meat, not greasy or tangy.

It is a well-known delicacy, a winter tonic and a precious gift for relatives and friends. Eating lamb meat can

strengthen yang and replenish qi, whet the appetite and strengthen the body, protect against cold and wind, and prevent colds. It is also a good medicine for women with postpartum qi and blood deficiency and low back pain.

2. "Yellow Braised Lamb Cake" is a famous traditional dish in Zhangye, Gansu Province. It combines main and secondary ingredients, has a rich flavor and is full of characteristics.

Roast leg of lamb

[Main ingredients and accessories]

1 lamb hind leg

200 grams of celery

1000 grams of tomato sauce

250 grams of tomatoes

30 grams of refined salt

1000 grams of pepper water

5 grams of cinnamon

10 grams of star anise

2 strawberries

20 grams of ginger

500 grams of green onions

500 grams of mutton soup< /p>

[Cooking method]

1. Rinse the lamb leg, poke holes evenly with an iron drill, put it in a container, add refined salt and flowers

< p> Marinate in pepper water for 4 to 6 hours.

2. Add cinnamon, star anise, strawberry, ginger, tomato sauce and mutton soup to the baking pan, then put the marinated lamb leg,

put onion on the lamb leg , tomatoes, celery. When the oven heats up to about 180~200℃, push the baking tray into the oven

Turn it once an hour for about 3 to 4 hours. The soup will be dried and the lamb leg is cooked. Take it out and put it on a plate.

p>

Garnish with coriander and serve.

[Key to the process]

Flip once an hour, pour the soup in the baking pan over the mutton, repeat 3 to 4 times, not only the flavor will be infused,

And the color is oily.

[Flavour characteristics]

"Roasted lamb leg" is a famous Mongolian dish that has spread far and wide and is made in all parts of the northwest. This dish uses lamb leg

as the main ingredient, which is marinated and baked with seasonings. The finished lamb leg is well-shaped, ruddy in color, crispy and mellow.

It tastes delicious and has a long aftertaste.

Xixia Stone Roast Lamb

[Main Ingredients and Accessories]

3000 grams of boneless mutton

3.5 grams of cloves

< p> 300 grams of sesame oil

2.5 grams of cinnamon

7.5 grams of pepper powder

25 grams of cooking wine

2.5 grams of pepper

12 grams of table salt

[Cooking method]

1. Take a piece of Qilian Mountain slate, about 2 cm thick, flatten it, heat it with charcoal or firewood, and rub it with oil.

2. Wash the meat, slice it into thin slices, stick it on the hot stone slab, and cover it with a clay pot.

3. Grind various seasonings into powder, add salt and cooking wine and stir evenly. When the lamb is roasting every 7-10 minutes

, take out the pot and sprinkle the seasonings on the meat. When it is cooked and golden brown, serve on a plate while it is hot.

[Key to the process]

1. The mutton should be selected as "upper brain", large and small "three-forked meat" or "grinded" meat, clean the fascia, and slice into pieces

For large slices, the thickness should be uniform and the length should be uniform. When viewed in bright light, it is best to see the person vaguely.

2. The stone slab must be burned until it is hot, and then the mutton slices are attached. The roasting time should not be too long, and should be within 10 minutes

to maintain the freshness and tenderness of the mutton.

[Flavour characteristics]

1. Xixia is also called "Daxia," and its ancestor is Dangxiang Qiang, with the surname Tuobo. The Tang Dynasty gave the surname Li, and the Song Dynasty

The dynasty gave the surname Zhao, which spread to Yuan and Wu. He raised troops to rebel and proclaimed himself emperor. The country was named Xia, and it was called Xixia in history. It occupied fourteen states, and its capital was Xingqing (now Ningxia County). From Wu Zhi, there were 12 masters, 196 years, starting from 1032 AD and ending in 1227 AD. The Xixia people were originally nomadic people and liked to eat beef and mutton. At that time, there were herds of cattle and sheep on the vast plains of the Hexi Corridor; stone sheep and yellow sheep were scattered all over the foothills of the Qilian Mountains and the Gobi Desert. "Stone roasted lamb" is made of Hexi mutton roasted and moxibustion on the local bluestone. It is fresh and tender, fragrant and has a unique flavor. It is a traditional Xixia national delicacy. It has been passed down to this day.

2. In the history of Chinese cooking, fire was used to cook food in ancient times, with the "stone cooking method" being the oldest. The era of "Stone Cooking Method" was before the emergence of pottery, that is, the Stone Age. At that time, people used stone tools to make simple production tools and daily utensils, including "burnt grain on stone", which was the original cooking method of burning stones to prepare cooked food. "Ancient History" says: During the time of Shennong, people ate rice and cooked it on stones. According to relevant

historical data, there are two methods of stone cooking: one is to put heated stones into a container filled with water, let the water boil and then cook the food

. The second is to heat the stone and place the food directly on the stone to cook it. "Xixia Stone Roast Lamb" uses the second method

. This method of baking over a stone has a more even heat transfer and a unique flavor. The stone cooking tradition of 5,000 years ago still exists today, and tourists who come to the northwest compete for food.

Mutton

[Main and auxiliary ingredients]

800 grams of mutton breast

5 grams of salt

15 grams of water fungus

15 grams of ginger

15 grams of yellow flowers

25 grams of green onion sections

1o grams of water starch

15 grams of coriander

5 grams of peppercorns

5 grams of cumin

15 grams of garlic sprouts

5 grams of ginger slices< /p>

5 grams of kaempferol

15 grams of sesame oil

1 strawberry

1 gram of monosodium glutamate

15 grams of soy sauce

5 grams of Sichuan peppercorns

[Cooking method]

1. Rinse the mutton, put the whole piece into the pot, and cook over high heat for about half an hour , clean up the blood foam, and then turn to low heat. Pack the peppercorns, fennel, ginger peel, kaempferol, and cayenne pepper with gauze, rinse away the dust with water, and put them into the pot. Cook the meat until it is almost done, take it out and let it cool.

2. Cut the cooked mutton into 7 cm long and 0.3 cm thick strips, place them in a large soup bowl,

then add green onions and ginger slices , add an appropriate amount of original soup, season with pepper powder, salt and MSG, steam in the upper basket for about 40 to 50 minutes, until the meat is tender and the seasonings are fragrant, turn the lower basket and place it in a concave plate.

3. Put the frying spoon on the fire, pour the soup in the concave plate into the frying spoon, add the fungus and yellow flowers, add soy sauce,

Thicken with starch, drizzle with sesame oil, and sprinkle with coriander , shredded garlic sprouts and pour it on the mutton.

[Key to craftsmanship]

1. Pay attention to knife skills. The mutton strips should be consistent in length, uniform in thickness, neatly stacked, and not loose.

2. This dish uses "second-rate gravy". It requires the gravy to be blended with the main ingredients and in a liquid state, so that it is delicious.

[Flavour characteristics]

1. "Hu mutton" is an ancient dish with a long history in my country. According to legend, Zhang Qian of the Han Dynasty was on his mission to the Western Regions and ate mutton. Chinese and foreign merchants and travelers on the ancient Silk Road also ate mutton during the melodious camel ride.

Eat mutton as a quick meal. The "Hupao Mutton" written by Jia Sixie of the Northern Wei Dynasty uses one-year-old lambs, "cut into raw strands,

coated with salt, scallions, ginger, pepper, leather, and washed thoroughly. Turn it over, cut the fat of the meat, put the meat in the belly, limit it to the white part, sew it in the waves, burn it in the pit, and then put it out in the fire, put it in the pit in the belly, and return it

Put out the fire and cover it, then light the fire pit, and the rice will be cooked in an instant, and the fragrance will be extraordinary. It is not an example of boiling moxibustion. "

This method is called "Hu", but it is actually the same. "Pao Cang", one of the "Eight Treasures" of the Zhou Dynasty. By the Qing Dynasty, the "roasted mutton" recorded in Yuan Mei's "Suiyuan Food List" was "mutton cut into large pieces, weighing 2.5 to 3.5 kilograms, with an iron fork" "Burn it on the fire" is Ming Moxibustion. Today's "mutton mutton" is first boiled in large pieces, then steamed, and served with black fungus, yellow flowers and other condiments, which is a renovation of the ancient dish.

2. After the Southern Song Dynasty poet Lu You ate "Hu mutton", he wrote a famous poem "Dongmen mutton is even more amazing,

The fatness is not reduced by Hu Yang crisp", praising Hu The mutton is soft and fragrant. After tasting it, Song Renzong sighed and called it "fruity, sweet and crispy". Therefore, people at that time valued it and said: "It should make Song Renzong think about it in the middle of the night."

[Main ingredients and auxiliary ingredients]

1000 grams of cooked lamb rib meat

50 grams of carrots

50 grams of magnolia slices

40 grams of starch

15 grams of flour

500 grams of vegetable oil

3 egg whites

2 grams of salt

50 grams of sugar

30 grams of soy sauce

25 grams of minced green onions

p>

2 grams of minced ginger

25 grams of vinegar

25 grams of sesame oil

10 grams of minced garlic

[Cooking method 〕

1. Cut the cooked mutton into 1 cm thick slices with a sloped blade, put it in a bowl, add cooking wine, soy sauce, salt,

minced ginger and broth, and steam until mashed. Take out, decant the soup and set aside.

2. Cut the magnolia slices and carrots into 0.5 cm thick dices, put them into a pot of boiling water and cook them out.

3. Beat the egg white, add starch and flour to make "Korean paste"

4. Take a plate, pour half of the "Korean paste" into the plate, spread it out, put the mutton on it, and then use "Korean paste". Goryeo

Spread the batter evenly and set aside.

5. Put the frying pan on the fire, pour in vegetable oil and heat it until it is 40% hot, push the battered mutton into the frying pan, When the paste solidifies, remove the oil from the pan, put the mutton into the pan, fry both sides over low heat, and cut into 3 cm pieces with a knife. Place the diamond-shaped pieces into the plate according to their original shape.

6. Use 50 grams of vegetable oil in the pot.

Heat the pot with green onions, minced ginger and minced garlic. Add sugar and vinegar, pour in the gravy made with broth, starch,

soy sauce, add magnolia slices and diced carrots, wait until the soup bursts, add MSG, drizzle with sesame oil,

Pour it on the mutton and the dish is ready.

[Key to the process]

1. The mutton should be steamed until it is soft and tender, because the Korean paste is wrapped in a ring shape and melts in the mouth. , the flavor is particularly good.

2. The bowl used for making the "Korean paste" must be clean and wiped with water. Beat the egg whites until they are hard and as fine as milk.

Add in oil. Mix starch and flour and serve.

3. This dish is called "thin stew" and it is better to use "second-rate gravy".

[Flavour characteristics]

1. Mutton is delicious and has high nutritional value. It has been favored by people since ancient times. Among the "Eight Delicacies" of the Zhou Dynasty, mutton is the main ingredient. "Pao Cang" and "Pounding Treasure".

Among the three animals, sheep were ranked before dogs and hogs in ancient times, but behind cattle. In "Zuo Zhuan", it is also recorded that Zou, a sheep driver for Song Dynasty Prime Minister Hua Yuan, caused Hua Yuan to be captured because he did not get a share of the mutton. In 607 AD, Song and Zheng were at war. Before the war, Hua Yuan killed a sheep to encourage the officers. The sheep poured out a grudge because he did not share the mutton. He said harshly: "Share it.

< p>You are in charge of the sheep, and I have the final say in the battle." He left alone on his bicycle and fell into a tight siege, causing the Song army to be defeated and Hua Yuan

was captured.

2. There are many ways to cook mutton. According to research, in the Han Dynasty, different parts of mutton were used to prepare famous delicacies

. The "legendary policy" found on Tomb No. 1 of Mawangdui, Changsha, contains the word "rib". As for the "Hu Geng Method" recorded by Jia Si of the Northern Wei Dynasty in "Qimin Yaoshu", the main ingredients used are "six kilograms of mutton ribs and four kilograms of meat

". The "mutton ribs" here are the meat on both sides of the sheep's chest, mixed with "one pound of green onions, one liang of coriander, and the same amount of pomegranate juice." After that, the mutton is cut and mixed according to parts. The cooking is divided into more details. The "Quan

Sheep Banquet" in the Qing Dynasty is a collection of sheep dishes cooked according to parts. According to the "Suiyuan Food List", there are 72 kinds.

3. "Thin braised mutton" is made from rib meat, first boiled, then steamed, then fried, then battered and crisped

The cooking method of this dish can be traced back to the "pounding" and "zipping" methods of the Zhou Dynasty. Lu You, a poet of the Southern Song Dynasty, wrote the poem "The sheep in the kitchen in the East are so beautiful, but the bells in the north are rare, don't worry about it." It said that the mutton in Miyuan is excellent; "the sheep left in the stack are excellent" "Beautiful, slightly muddy when pressed with wine" means that I haven't been able to eat meat for several days, and when I saw sheep on the way, my mouth watered, and I was not drunk

non-stop. It can be seen that the ancient mutton dishes cooked with "ribs" had excellent flavor.

Hand-caught mutton [Main and auxiliary ingredients]

1000 grams of mutton loin meat

5 grams of refined salt

25 grams of green onions< /p>

2 grams of MSG

2 grams of Sichuan peppercorns

5 grams of sesame oil

75 grams of vinegar

65 grams of soy sauce< /p>

50 grams of chili oil

5 grams of cinnamon

25 grams of coriander

2 grams of pepper

Ginger 15 grams of slices

5 grams of rice wine

25 grams of anise

[Cooking method]

1. Cut the mutton into approximately 13cm long by 2cm wide strips, washed.

2. Put minced coriander, minced garlic, pepper, vinegar, salt, soy sauce, monosodium glutamate, sesame oil, chili oil, etc.

into a bowl to make gravy.

2. Put the pot on the fire, add the mutton and add enough water. First bring to a boil over high heat, skim off the foam, then take it out.

Wash, pour out the water, replace with appropriate amount of water, then add the mutton, add fennel, pepper, cinnamon, green onion, < /p>

Bring ginger slices, wine, and salt to a boil over high heat. Then cover the pot and cook until the meat is tender. Remove the meat and put it on a plate. The eater can grab the mutton bones with his hands and dip them into the sauce.

[Key to the process]

1. The best choice of ingredients is mutton loin meat, which must be with bones. There is no need to change the knife after the dish is ready, and the bones are left to the eater.

p>

Eat with dipping sauces without losing the "finger-grabbing" flavor.

2. The mutton should be cooked slowly over low heat until it is soft and tender, and it will melt in your mouth with a light bite to achieve the authentic flavor.

[Flavour characteristics]

1. When the golden breeze blows coolly, on the vast grassland, it is the most fattening season for mutton. Eat according to the season

"Hand-caught mutton" is usually slaughtered and grilled now, and the flavor is particularly good.

2. Mongolians, Kazakhs

and more than ten ethnic groups like to eat "hand-caught mutton" during festivals, harvests and entertaining guests.

It may also be used to celebrate and honor guests. The local Han people also regard this dish as a traditional famous dish, which is spread in the northwest and Inner Mongolia.

In Mongolia, such as in northern Shaanxi, it is also listed as one of the famous dishes. 1. Anyone who comes to the Northwest for sightseeing will enjoy eating here.

3. The meat of this product is soft and rotten, sour and spicy, has no smell and is rich in nutrients. The ancient custom of grabbing food with your hands still exists.

Frozen sheep paste

[Main ingredients and accessories]

500 grams of mutton

150 grams of pig skin

10 grams of coriander

20 grams of green onions

10 grams of ginger

3 grams of refined salt

50 grams of cooking wine

25 grams of soy sauce

13 grams of vinegar

0.5 grams of pepper

8 grams of sugar

5 grams of licorice

4 grams of Sichuan peppercorns

1 gram of aniseed

25 grams of sesame oil

1 g of fennel

[Cooking method]

1. Wash the mutton, chop into 3 cm pieces, rinse with water to remove the blood, then rinse with boiling water and drain

the water. Wash the pig skin, wash the green onion, ginger and coriander, cut into sections and scatter over the rice.

2. Place the mutton in the pot, add pork skin, green onions, ginger segments, licorice, fennel, and peppercorns (wrap well with cloth

), and add 750 grams of water

p>

, first bring to a boil over high heat, skim off the foam, add salt, sugar, cooking wine, pepper, cover, then simmer over low heat until cooked through.

3. Rinse the mutton (remove the pig skin, onions, ginger and spices) and put it into an enamel plate, then filter the soup

and pour it into the plate. Submerge the meat pieces to the extent. Freeze and solidify into paste. 4. Cut the sheep paste into slices first, put it on a plate

Mix it into juice, pour it on the plate and serve.

[Key to craftsmanship]

When stewing, you must constantly skim off the floating foam, keep it open, and do not turn it over to avoid turbidity in the soup.

[Flavour characteristics]

This is a famous cold dish in the northwest. It is crystal clear and smooth, fragrant and delicious. It is in season during summer and is best served with wine.

The last dish is a free dish

Roast whole lamb

[Main ingredients and accessories]

1 lamb

100 grams of sesame oil

1000 grams of vegetable oil

100 grams of shrimp paste

200 grams of white soy sauce

100 grams of noodle sauce

250 grams of green onions

3 grams of Sichuan peppercorns

100 grams of coriander

2 grams of pepper

15 grams of sugar< /p>

[Cooking method]

1. After slaughtering the sheep, make it lie on the table, separate the hair from the back to both sides, and pour it with 60℃ boiling water

Go in and scrape and wash the wool. Then put it into a hot water pot of 80℃, blanch it, take it out, apply white soy sauce

on the skin surface, and then use pepper water and pepper water to rub into the abdominal cavity of the sheep.

2. Use an iron fork to open the sheep's belly, use two iron hooks to hook the two hind legs respectively, and apply the vegetable oil to the sheep's skin twice.

After the furnace is heated, hang the sheep in the furnace and roast it until golden brown, which is considered done.

Take it out of the oven and put it into a large plate. When serving, slice it into thin slices and add it with pancakes, scallions, shrimp paste (burn sesame oil and mix well),

noodle sauce (add sugar and mix well) Evenly), coriander and eat.

[Key to process]

1. Strict selection of materials. Lambs should be under 2 years old, and current-year lambs weighing about 15 kilograms are optimal.

2. Roast lamb is completely roasted by the high temperature reflected from the bottom fire in the furnace and the inner wall of the furnace.

Mongolian people generally use charcoal such as wild apricot, peach, plum, birch and Zage wood growing in the desert as fuel. During the roasting process

, you must observe at any time from the glass window halfway up the furnace wall or the lower opening of the furnace, adjust the firepower, and keep it gentle but not violent.

Only in this way can the expected purpose be achieved. .

[Flavour characteristics]

1. "Roast whole lamb" is a traditional banquet delicacy in Inner Mongolia, Xinjiang, Gansu, Qinghai and other places. The Mongolians

call them "Tulu Qikawafu." According to research, the Ordos people in the Hetao area as far back as 100,000 years ago already used fire to roast their prey. The history of roasting whole sheep can be traced back to ancient times. 2000

One of the "Eight Treasures" of the Zhou Dynasty many years ago was roasted sheep. "Book of Rites Nei Principles" records: Slaughter the sheep

Kill it, dig out the internal organs, stuff the red dates in the belly, wrap it with reeds, paste a layer of clay on it, and put it on the fire

Roast. When the shell is charred, break it apart. Wet your hands with water, rub the gray film on the outer shell while it is hot, use rice flour to paste it

and stick it to the sheepskin, put it into a deep-fried oil pan and fry until fragrant. Then take it out, cut it into long pieces, mix it with spices,

transfer it to a small cauldron, and place it in a large pot of water to boil. Do not immerse the small cauldron in the boiling water. Simmer over low heat for three days and three nights.

Continuously, take it out on a plate, season with sauce, vinegar and other condiments before eating. The level of his skills is astonishing.

From this point of view, "roasted whole sheep" and "cannon" are closely related.

2. This dish is of the highest quality, golden red and shiny, charred on the outside and tender on the inside, crispy and fragrant, oily but not greasy, and can be eaten with pancakes, condiments

and coriander, giving it a unique flavor .

Do you want to make haggis? () Hand-caught mutton is named after the mutton is boiled in water and eaten with hands. Hand-caught mutton is a kind of meat food commonly eaten by Uygur, Kazakh and Kirgiz people.

From the perspective of nutritional science and diet, mutton is sweet in taste and warm in nature. It is good for fatigue, weight loss, soreness and weakness of waist and knees, postpartum coldness, abdominal pain

, cold hernia, nausea due to deficiency, etc. All diseases have certain curative effect.

Among Muslims in Xinjiang, hand-caught mutton is not only a delicacy for entertaining relatives and friends, but also a flavorful snack that can be eaten at any time

When tasting hand-caught mutton, it is usually served with an onion dish, salt dish and grilled naan, and hot brick tea is also provided to eat the meat and the naan at the same time.

At the same time, after eating a few

After the meat, there will be a bowl of original soup for cooking the meat. Generally, some minced onions and coriander are put in the soup. In some places, mutton is also added.

Put some minced meat into the broth.

Thinly sliced ??tomatoes have better flavor.

Hand-caught mutton has not changed much. It has been cooked using this method since ancient times. The main purpose of eating it is to enjoy the original taste of mutton

Therefore,

At present, no seasoning is added when stewing mutton. After it is cooked, it will not change much when it is dipped in salt. It is generally eaten After mutton,

the ingredients of the soup will change greatly. If you add some radish, mustard greens, tomatoes and other seasoning ingredients, the soup will taste better. .

Production method:

Ingredients:

(1) Main ingredient: 3000 grams of mutton with bones (mutton is the best)

(2) Seasoning ingredients: 50 grams of salt, 200 grams of onions

Steps:

(1) Break the mutton bones into large pieces of 5-7 cm and put them in a cold water pot Bring to a boil, skim off the foam and continue cooking for about 2 hours

If the meat is tender but not deboned

Remove it and place it on a plate.

(2) Remove the stems of the onion, cut into small slices and place on a plate. Pour the salt into the small plate and serve with the lamb.

(3) When eating, sprinkle some salt powder on the piece of meat you want to eat with your hands, and then eat the meat with onion slices.

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Mixed with crispy onions, sweet and spicy, very flavorful

Ingredients:

One and a half kilograms of mutton, four small carrots, canned A can of chopped tomatoes with herbs, two branches of celery and cut into sections, half an onion, appropriate amount of salt and sugar.

Method:

Cut mutton, carrots and onions into walnut pieces. Heat the oil in a pan and sauté the onions until fragrant. Add the mutton and stir-fry briefly. Add the tomatoes and stir-fry again. Add a small amount of water. As long as the main ingredients are covered, add carrots, celery segments, salt and sugar, bring to a boil over high heat, simmer over low heat until the juice is thick, and then serve.

Braised mutton

Method:

1. Wash the mutton or mutton chops and blanch them in boiling water to remove the blood;

2. Put vegetable oil in the pot and fry the mutton;

3. Add ginger, hot water, dark soy sauce, salt, wine, brown sugar, dried chili pepper; add aniseed, pepper, licorice and other ingredients into the tea ball , put a spoonful of Zhuhou sauce;

4. Put it in a casserole and simmer for one to two hours. You can add carrots, white radish, potatoes, gluten, etc. before eating.

Braised mutton stew

Main ingredients: mutton, water chestnuts, radish, angelica, bamboo, garlic, seafood sauce, oyster sauce, Zhuhou sauce.

Method:

1. Cut the mutton into pieces and drain it. In order to remove the fishy smell, the soaking time is slightly longer - 25 minutes.

2. Add oil to the wok and sauté the garlic until fragrant, then add the mutton and sauté until fragrant. Add the seafood sauce, oyster sauce, and Zhuhou sauce and stir-fry thoroughly.

3. Put the water chestnuts, radish, angelica and other ingredients into the pot, add soup and water, and simmer until tender.

Key points: This dish has relatively high requirements for mutton, because only tender mutton can become more delicious as it is braised. As for the heat, you can use chopsticks to poke the sheepskin. When it is pierced, it is time for the mutton pot to be served.

The main reason for using a clay pot to stew is to keep it warm. Of course, if your family has an alcohol stove or a small electric stove, it would be best if you can keep it warm while eating. Who can provide ancient poems about Qionghua? The more the merrier, thank you.

"Yangzhou Qionghua" Chen Tianlin

It seems to be called Han makeup, with five-flower carved jade and light yellow.

Sitting across the river, I think of the red building.

It is suspected that Juxian is not my kind, and the neighbor Peony Xu Tongfang is here.

The general and the flowers are the main ones, so as not to make Cong Temple a battlefield.

Dong Sigao's "Qionghua"

The Houtu flowers are extremely auspicious, and the Yao's beauty is beautiful.

A plant with unique reputation and unique fragrance. It blooms again in June.

Describe the real estate of Huatuzun, turning into flower dew and natural syrup.

Zhulan has several curves surrounding the trees, and the beads are suspended in the sky and green phoenixes are flying.

Fu Mengde's "Houtu Temple Qionghua"

Zhu Lan used the stone as a platform and only said that the land in Yangzhou could be planted.

If it is the same as the Eight Immortals in Japanese, why does the nine pistils have fragrance?

This flower deserves to be chanted and debated, but it has been moved away since the old days and refused to bloom.

Looking up from Dede Wushuang Pavilion, you can drink wine leaves in cups at the temple.

"Qionghua" by Hu Zhonggong

White and flawless, the Jade Emperor gave it to the royal family.

The God of Flowers dare not break up lightly, there should be no second flower in the world.

"Qiong Hua" by Jia Sidao

There are hundreds of flowers in Jijifan, who colonized them and got the name Jia.

You should know that there is no other foundation in the world, only Yangzhou is your home.

When planting snow, the spring temperature is warm and the shadows are dense, and the ice-cold fragrance weighs heavily on the slanting branches.

Don’t ask about prosperity and decline when you rely on the palace, let the east wind manage the prosperity of things.

"Qionghua" by Liu Xueji

Clusters of Yuying jade are broken into circles, and the dew is thin and the sun is so warm that it is almost smoke.

It is not like the eight immortals gathered together in the human world.

Wang Yang's "Qionghua"

Aiqi Creations cut the roses and planted them specially for the Zhenling Temple.

Yangzhou has become a famous place throughout the ages and is famous among thousands of people in the world.

Who is cutting it but it is still there, even if it is moved to any place, it refuses to be opened.

Lang said that the Eight Immortals look similar, and the Eight Immortals are happy to have fragrance.

"Poem of Qionghua in Houtu Temple" by Wang Yucheng

Who moved the Qi tree to the fairyland, where there is light ice in February and frost in August. If Princess Shouyang were here, she would be ashamed to see the plum blossoms falling.

"Qionghua" by Wang Yuepu

The Qionghua tree in Fanli Temple is the first flower in the world.

How can we find out the whole story? There is no prosperity in the spring breeze.

Thousands of beards and clusters of butterflies surround the fragrance, and the nine-calyx linked pearls are unique.

I saw Zhu Yi and Lu Jian a few times, and the golden bottle entered the emperor's house. I want to think of some funny and caring text messages, the more the better. Thank you

One day the animals smelled a bad smell in front of Guan Gong Temple. The snake said: "I am too young to fart such a smelly thing, so it must be a cow." The cow said: "I am a grass-eater and would not fart such a smelly thing." The pig said: "Whoever farts will definitely blush." Suddenly Guan Gong rushed out, beat the pig away and said: "How many times have I told you that I am born blushing." Who can provide negative news about Midea air conditioners, the more the better

The copper of Midea air conditioners The copper quality of the tube is not very good