After the exam, my stomach was already singing loudly. I still blame myself. This disappointed stomach has no effect at all. I am really hungry. My mother seemed to read my mind and took me to a mutton noodle restaurant.
I ordered a bowl of my favorite mutton noodles. Noodles will be served soon. I tasted a piece of mutton with soy sauce for the first time. Wow, it's delicious: mutton is tender, smooth and fragrant; I ate another product of noodles, long and thin, full of flavor. I feel that I have never eaten such delicious noodles! I took another sip of soup, which was clear and rich, and I was responsible for the food. I can't stand the high temperature here. Without saying anything, I ate it as fast as I could, and kept shouting "delicious" in my mouth. I want to eat another bowl after eating.
Mutton noodles are delicious and nutritious. I really don't know how to express them.
Have you ever eaten mutton Huimian Noodles? I like it very much. Once, my mother and I went to the noodle restaurant downstairs for dinner. Seeing that the hotel has emblem features, I ordered a bowl. DYy China Children Resources Network
In a short time, the waiter brought a bowl of steaming Huimian Noodles. Let me see, ah! There are yellow soup, green coriander, bright red mutton, crystal noodles, and a few drops of golden sesame oil on the noodles. It makes people drool. It is really delicious. This kind of Huimian Noodles is not only delicious, but also nutritious. Because there are many Chinese herbal medicines in Huimian Noodles, such as Codonopsis pilosula and Lycium barbarum. When I put Huimian Noodles in my mouth, I suddenly felt a unique fragrance pouring into my stomach, and the delicacies were unparalleled. After eating, we were all full of praise. This Huimian Noodles is really memorable.
After eating delicious mutton Huimian Noodles, I suddenly have a question, how is this delicious food made? I went to the window of the operation room and saw the whole process of the wisdom surface. To be a master of Huimian Noodles, first pick up a piece of dough, knead it, and then dump it again and again. After repeated many times, the dough becomes fine noodles. Then the master added some water to the pot and put some Chinese medicine, salt, monosodium glutamate and other materials in the pot. When the water boils, the master puts the noodles in the pot and cooks them for two or three minutes. With the ingredients, this delicious emblem is ready. If you like delicious food, you can also add some sesame oil or spicy oil, so much the better.
How's it going? I want a bowl now! Let's eat together when we have a chance!
2. Sentences describing beef Poems about cattle: Niu Tang and Li Qiao started singing together, and Yan Zhen made great achievements very early.
If you want to go under the peach forest, go under the catalpa tree first. In Wu, I have been breathing for the moon, and I have been surprised by my dreams.
You can't get a discount of 10% without five ounces. Ode to a Cow should be written by Tang Xu Shi Yu. He is very comfortable with horses and has strange hair.
If you want to know flowers far away, clouds will enter Tianjin. Pastoral words Zhang Tang Jiyuan cattle, with thick grain around the village.
Hunger in a vicious circle pecks at the back of a cow, so I can't play with my head. Into the vicious grass, many cows spread out and sang to the reeds when they were white.
Blowing leaves across the embankment should be accompanied by three or four whips. Niu Niu's herbivores didn't touch each other, so the housekeeper cut off his head.
Du Xiucai painted a water buffalo, Kunlun Mountain in Gu Kuang in Song and Tang Dynasties, riding a white elephant, always locking the teacher's disciplines. Xi got on the horse angrily and rode on the cow to scare Han Guan.
Jiangcun children are so boastful that they put their feet on the cow's head and bring the collar. When shallow grass leveled the field, the big bug fell into the well several times.
Du Sheng knows that I love Cangzhou, and it is difficult to draw a bed. Eighty wives clapped their hands and laughed, jealous that Vega had married Penny.
Where will the cow go? Where Tang took the cow, he plowed it to the east of the city. Accompanied by their father Tian, they enjoyed each other like shepherds.
Guan Niu Tang Bai Juyi Guan Niu Guan Niu drives an official car, carrying sand like a pool of water. A stone of sand weighs several kilograms, so it is useless to carry it in the morning and evening.
Carried to the west of Wumen Road, the sand embankment is paved under the shade of trees. I came to visit Prime Minister Right yesterday, for fear that mud would stain the horseshoe.
The Prime Minister is right. Although horseshoes are clean, cows lead cars to bleed. The right prime minister, but can help people and govern the country, Yin and Yang, it is just as well to wear the official cow.
Tian Jia Ci Tang Yuan Yi Yi, Tian Sure enough. Knock on the cow's hoof, and the official grain will be planted.
In the past 60 years, the war has been raging, and the monthly grain trucks have been rolling. One day, the loyal ministers collected sea clothes and drove the cows to eat beef.
When you come back, you get two horns and recast the hoe and plow into pounds? . My aunt is going to lose her job. If there are not enough positions, she will sell the house. I hope the official will win and reply as soon as possible.
When the farmer dies, there are cows and calves, and they don't send officials or rations. The word "shepherd boy" is about cattle herding in the morning and nomadic cattle under the river in the Tang Dynasty.
Go to herd cattle at night and drive cattle in the village. Walking in the rain-covered Woods, folding and lying on the green grass, singing a little song.
The waist is full of short arrows of basil, and I am no longer afraid of tigers biting my calves. "Niu Dai" said that tea is thirsty for water and hungry for Wu Menyue.
If I can plant gold, I will never rest. Five cattle-herding Tang Lugui was as poor as autumn and a half in Jiang Cao, and ten-horned black cattle were put on the riverbank.
Adjacent shoulders reach the tail, lean on it at first, run sideways and suddenly spread out. There is no reason to enter the wasteland. The lonely bird has been standing on its back.
The setting sun brings rain back, and Tianjia fireworks are slightly wet. The word "shepherd boy" was used in Guangxi in the early Tang Dynasty, which did not say that the pasture was far away or that the grazing was deep.
What you read is not disturbing the shepherd boy's heart. A round hat covers my head and a long hat covers my lapel.
Fang will be worried about rain in summer, but also afraid of cold and rainy weather. Daniel sat on a hidden floor while the calf walked through the forest.
The same kind inspires each other, and when they touch something, they become songs. For fun, I'd rather ask about sound and sound.
Li Jiaming, a lying cow, was whipped by Tian Dan and burned to death. Idle to chew hay in the sunset, recently asked if anyone.
Farmer Song Mei Yao Chen never stops farming, so he has no time to look after calves. At night, I breathe out the bright moon and go out through the deep valley.
Although the strength is poor, the intestines are not full. When the autumn harvest snows, they eat grass on the cold slope again.
Draw a cow to praise the softness of Huang Songting's nose, so as to trap Mu Zhi. Soft heart also led to Mu Zhi.
If you don't explore other people's fields, who will take it early. He Shusong Kong Bai Feng He Xiang made his debut in Luodou Valley.
Only it-the old cow who worked hard for a year, fallow on the hillside, chewing grass and bathing in the golden sunset. Song Ligang, the sick cow, plowed thousands of acres and boxes. Who will get hurt again when he is exhausted? But in order to satisfy all sentient beings, even if they are sick in the sun, they will not hesitate.
Life has everything, just picking up cows is not enough! Drinking Niu Ge songs, a stream outside the gate is crystal clear, and the old man leads the cows to drink the stream. The stream is clear and happy, and it doesn't pollute the belly of cattle, and it is not afraid to practice frost and cold.
Shedong has thin soil and gravel everywhere, and the father and son are hardworking and skilled. Needless to say, I am still working hard at the age of eighty.
Cows can have calves. I have a grandson, and I will follow my old hometown from generation to generation. Old Niu Wu wears a straw rope and Chai Fei's nose. No one asked right or wrong.
Spring rain plows the whip, and the setting sun sends the shepherd home. The corner of the word Gao Mingqi is bent, and my cow's tail is bald.
* * * came piccolo and whip, south Longdong hillock to each other. The sun is setting, the grass is still behind, and the cows are hungry. Only I know.
Sing on the cow, the cow sits down and lies next to the cow at night. I'm not worried about cattle that have been grazing for many years, but I'm afraid of losing rent and selling my cattle.
Riding a cow and singing, Lu and Niubei's children are singing their own songs, and their minds are full of streams and hillsides. It is not surprising to ask Qu how to tame cattle.
Laughing at Lu Xun's desire to make a fortune, but afraid to turn over, he met. A broken hat covers the downtown, and a leaky boat carries wine.
Fierce-browed, I coolly defy a thousand pointing fingers, Head-bowed, like a willing ox I serve the children. Hiding in the small building into a unified, regardless of winter Xia Chunqiu.
Cang Kejia, an old cow, cultivated land with water and soil. Old cows can also solve the problem of being young and expensive without their own whips.
3. The composition of the source of mutton instant noodles specialty Everyone has something he likes to eat, but my taste may be heavier than that of my peers. I like mutton.
Shuangfeng mutton noodles are famous for their crisp, thick, fragrant and fat. I like it very much.
According to legend, 100 years ago, a master named Meng opened a noodle restaurant at the western end of Shuangfeng ancient town, which has a history of 1600 years. "Shuangfeng Mengjia Mutton Noodles" is famous for its attention to cook the meat, good at making soup and refined noodles, and has become a local winter specialty.
Shuangfeng mutton noodles stand out from many mutton noodles and have a set of secrets: First, choose goat varieties, and the store pays attention to choosing "Taicang goat" with big skin and tender meat, with castrated rams and newly grown female goats as the best choices. Second, pay attention to slaughter and repeated cleaning. Third, put a tray at the bottom of the pot to shell the new straw core to prevent the pot from burning out; The sides of the pot are stuffed with white radish to remove the odor. Fourth, after slaughter, put the meat into the pot in different grades, put the old meat in the lower layer, put the tender meat in the upper layer, and then add seasoning to simmer. Its noodle soup is boiled with the original soup of boiled sheep, which should be thick but not turbid, oily but not greasy. Its noodles are made by hand, commonly known as "jumping noodles", which are characterized by thin, soft, smooth and tough noodles, boiled in water, not rotten for a long time and excellent taste.
Mutton has many benefits. It can warm and replenish qi and blood, regulate skin physiological function and relieve skin aging process. It is rich in vitamins in protein. But mutton also has a nemesis, which is tea. Eating mutton and tea will weaken the peristalsis of the intestine and then constipation.
Pick up some handmade noodles with chopsticks and put them in your mouth. These noodles are thin, smooth and chewy. Take a sip of soup. Wow, a mouthful of thick but not turbid, oily but not greasy mutton soup is poured into your mouth, which makes your mouth full of mutton flavor and you can't help but want to eat it. Add a lot of fast mutton and look carefully. The color of mutton is crystal clear. When chopsticks holding mutton move, mutton will shake slightly. I can't bear it any longer. Put this lamb in my mouth and chew it gently. This mutton is tough and tender, and this delicious taste is memorable.
4. mutton noodles introduce Shuangfeng fat sheep noodles
"Shuangfeng Fat Sheep Noodles" is one of the characteristic varieties in Taicang food culture, which is famous for its crisp, thick, fragrant and fat. According to legend, 100 years ago, a master named Meng opened a noodle restaurant at the western end of Shuangfeng ancient town, which has a history of 1600 years. "Shuangfeng Mengjia Mutton Noodles" is famous for its attention to cook the meat, good at making soup and refined noodles, and has become a local winter specialty.
Shuangfeng mutton noodles stand out from many mutton noodles and have a set of secrets: First, choose goat varieties, and the store pays attention to choosing "Taicang goat" with big skin and tender meat, with castrated rams and newly grown female goats as the best choices. Second, pay attention to slaughter and repeated cleaning. Third, put a tray at the bottom of the pot to shell the new straw core to prevent the pot from burning out; The sides of the pot are stuffed with white radish to remove the odor. Fourth, after slaughter, put the meat into the pot in different grades, put the old meat in the lower layer, put the tender meat in the upper layer, and then add seasoning to simmer. Its noodle soup is boiled with the original soup of boiled sheep, which should be thick but not turbid, oily but not greasy. Its noodles are made by hand, commonly known as "jumping noodles", which are characterized by thin, soft, smooth and tough noodles, boiled in water, not rotten for a long time and excellent taste.
At present, the leading brand of Shuangfeng mutton noodles is "Yu Changsheng". Yu Changsheng was founded in the early Republic of China more than 80 years ago. In recent years, Yu Changsheng specially launched the "All Sheep Banquet". Customers can choose to taste sheep brain, sheep tongue, sheep ear, sheep heart, sheep liver, sheep kidney, sheep belly, sheep hoof, sheep blood, sheep whip, sheep egg, sheep eye, etc. according to their own preferences, and can stew, stew, cold pot or stir fry in various forms.
Taicang goat with double-peak mutton noodles eats a hundred herbs long, unlike pigs, chickens and ducks who eat additive feed containing hormones, so it is known as "green food". In addition, while tasting Shuangfeng mutton noodles, you can also appreciate and feel the unique connotation of "sheep culture", so it is favored by customers.
Qiandeng mutton
Qiandeng mutton has a long history and unique technology. It is famous for its delicious meat, delicious soup and rich nutrition. Qiandeng mutton takes local goats as raw materials, white roasted mutton, mutton soup, mutton cake and braised mutton as main varieties, and is cooked by traditional and unique cooking techniques. White roasted mutton soup is milky white in color, rich in aroma, crisp but not rotten in meat, fresh but not greasy in taste, and is famous for its frequent eating. In recent years, it has also launched a series of special dishes such as "All-Sheep Banquet". There are more than 30 varieties, which are divided into cold pot, hot fried, barbecue, soup and snacks.
1. Cold pot: leg of sheep, tongue of sheep, heart of sheep, liver of sheep, kidney of sheep, foot of sheep, belly of sheep, whip of sheep, testicles of sheep, cakes of sheep, etc.
2. Hot-fried barbecue: garlic mutton, cabbage mutton, garlic lamb tripe, braised mutton, white roasted mutton, lamb feet, mutton skewers, salt and pepper lamb chops, braised lamb feet, vermicelli mutton pot, stewed eggs with sheep brains, etc.
3. Soups: Carassius auratus mutton soup, sheep lung blood soup, boiled sheep blood soup, etc.
4. Dim sum: Mutton Zongzi, Mutton jiaozi, Mutton Wonton, Mutton Noodles, Mutton Cake Noodles, etc.
Chicken mutton noodles
Mutton is sweet and warm, and contains vitamins B 1 and B2 necessary for beauty. It can warm and replenish qi and blood, beauty beauty and whiten skin. It is a delicious delicacy with the functions of nourishing skin, invigorating spleen, stimulating appetite, invigorating qi and enriching blood, and nourishing skin. The original book is called Egg Plain Cake. Eggs are eggs, and vegetarian cakes are today's noodles.
Production method:
White flour120g, 4 eggs and mutton120g. Chop mutton into soup first, make noodles with egg white and white flour, add appropriate amount of shredded chicken noodles in boiling water, and cook the noodles until cooked; Add seasoning and mutton soup.
Na Ren
Na Ren is a delicacy in pastoral areas of Xinjiang, which has obvious pastoral characteristics. This delicious food is also called hand-grabbed meat or hand-grabbed mutton noodles.
The practice is: after slaughtering the sheep, remove its five internal organs, cut the mutton into large pieces, generally according to the legs, tendons, chest and other parts, put it into a cold water pot and start heating. After boiling, skim the blood foam.
Usually it can be done in two hours. Add salt and onions to the soup. After the meat is taken out, cook the noodles or noodles with the original juice broth, then take out the noodles and put them on the bottom of the plate with the meat on it. Chop the meat with a knife, mix with the same noodles, sprinkle with some seasonings such as Chili noodles and chopped green onion, and then grasp the mutton noodles with your hands. After eating hand-grabbed meat or hand-grabbed mutton noodles, the host also invited the guests to drink a bowl of raw soup to achieve the purpose of "changing the original soup into the original dish". There is a lot of attention to eating this kind of meal, especially in pastoral areas, which reflects the respect and enthusiasm of the host for the guests.
Kazakh herders will hold a "Bata" ceremony before cooking this food. Is to bring the sheep to be slaughtered into the yurt, or at the door of the yurt, and ask the guests to have a look and ask for permission. Guests should express their thanks and blessings to the host on behalf of the guests. At this time, the owner took the sheep to slaughter. Both host and guest should wash their hands before eating meat. When eating, the host should put the sheep's head in front of the main guests to show respect. Before eating meat, guests should cut a piece of meat from the sheep's head and face with a knife, give it to the owner or put it on a plate; Cut another sheep's ear to the owner's child, or the smallest one in the seat, which means that I hope the younger generation will listen to the elders. Then return the sheep's head to its owner. After these procedures were completed, everyone began to eat meat. The Kirgiz people accept benevolence in different ways. They cut the mutton into small diced meat, then mixed it with the same noodles and invited guests to eat.
5. Write a composition about making mutton noodles for the first time! "I shouted. When I served a bowl of hot white flour, my mother smiled happily, but couldn't help drooling like a child: Dad, Dad, I can't help taking out my chopsticks and eating them! When eating noodles, I muttered "delicious, delicious. "All mothers want to go up for dinner.
I am very happy and happy to see this. Because my parents all said that I cooked delicious food, I said to my parents, "I will cook noodles for you next time!" " "Dad said with childlike interest," good! I will eat it next time! " Mother whispered to me, "next time, don't give it to your father, just give it to me!" " "I nodded in agreement.
That night, I thought: My parents always cook for me, and now I cook noodles for my parents. Compared with my parents, these are nothing at all. I must honor my parents and study hard to repay them.
6. What sentences describe the color and taste of mutton kebabs? Mutton is red in color, red in sauce, spicy and delicious, shiny, not greasy and tender, crisp outside and tender inside, delicious in meat and unique in flavor.
Brown and bright in color, slightly spicy and delicious in taste, not greasy and tender, and tender and delicious in meat.
Mutton kebabs are a popular popular diet in recent years, and there is basically no difference between off-season and peak season. If it is hot in the south, business will be better in winter. The close-range barbecue of mutton skewers can be said to have been popularized from mutton skewers in Xinjiang. Through continuous development, barbecue style combined with regional characteristics is constantly innovating and changing, and its varieties are diverse. Besides many meats, such as sheep, cows, chickens and fish, many vegetables and fruits can also be roasted. The way to eat kebabs is just to sprinkle pepper and cumin, but the evolved barbecue will generally be seasoned according to the tastes of local consumers.
There are many kinds of barbecue tools according to different methods, such as open fire barbecue, charcoal barbecue, furnace barbecue, mud barbecue, bamboo barbecue, teppanyaki and so on. The commonly used tools for charcoal barbecue are: barbecue oven, charcoal, drill, knife, fish clip, toothpick and so on. There are three kinds of common charcoal in the market: combustible charcoal, machine-made charcoal and machine-made charcoal. There is a flammable layer on the surface of flammable barbecue charcoal, which is easier to ignite than ordinary charcoal, but the disadvantage is that it is more expensive. The advantage of ordinary charcoal is that it is cheap, but the disadvantage is that it varies in size, uneven firepower and short burning time during barbecue, so charcoal must be added during barbecue. Machine-made barbecue charcoal is a mixture of charcoal and coal, pressed into a hollow polygon. This barbecue charcoal has the advantages of uniform size, long burning time, uniform firepower, no smoke and low price. Many professional barbecue shops choose this kind of barbecue charcoal, the disadvantage is that it is not suitable for ignition.
7. Introduction to Mutton Noodles Shuangfeng Fat Sheep Noodles "Shuangfeng Fat Sheep Noodles" is one of the characteristic varieties in Taicang food culture, which is famous for its crisp, thick, fragrant and fat.
According to legend, 100 years ago, a master named Meng opened a noodle restaurant at the western end of Shuangfeng ancient town, which has a history of 1600 years. "Shuangfeng Mengjia Mutton Noodles" is famous for its attention to cook the meat, good at making soup and refined noodles, and has become a local winter specialty.
Shuangfeng mutton noodles stand out from many mutton noodles and have a set of secrets: First, choose goat varieties, and the store pays attention to choosing "Taicang goat" with big skin and tender meat, with castrated rams and newly grown female goats as the best choices. Second, pay attention to slaughter and repeated cleaning.
Third, put a tray at the bottom of the pot to shell the new straw core to prevent the pot from burning out; The sides of the pot are stuffed with white radish to remove the odor. Fourth, after slaughter, put the meat into the pot in different grades, put the old meat in the lower layer, put the tender meat in the upper layer, and then add seasoning to simmer.
Its noodle soup is boiled with the original soup of boiled sheep, which should be thick but not turbid, oily but not greasy. Its noodles are made by hand, commonly known as "jumping noodles", which are characterized by thin, soft, smooth and tough noodles, boiled in water, not rotten for a long time and excellent taste.
At present, the leading brand of Shuangfeng mutton noodles is "Yu Changsheng". Yu Changsheng was founded in the early Republic of China more than 80 years ago.
In recent years, Yu Changsheng specially launched the "All Sheep Banquet". Customers can choose to taste sheep brain, sheep tongue, sheep ear, sheep heart, sheep liver, sheep kidney, sheep belly, sheep hoof, sheep blood, sheep whip, sheep egg, sheep eye, etc. according to their own preferences, and can stew, stew, cold pot or stir fry in various forms. Taicang goat with double-peak mutton noodles eats a hundred herbs long, unlike pigs, chickens and ducks who eat additive feed containing hormones, so it is known as "green food".
In addition, while tasting Shuangfeng mutton noodles, you can also appreciate and feel the unique connotation of "sheep culture", so it is favored by customers. Qiandeng mutton Qiandeng mutton has a long history and unique technology. It is famous for its delicious meat, delicious soup and rich nutrition.
Qiandeng mutton takes local goats as raw materials, white roasted mutton, mutton soup, mutton cake and braised mutton as main varieties, and is cooked by traditional and unique cooking techniques. White roasted mutton soup is milky white in color, rich in aroma, crisp but not rotten in meat, fresh but not greasy in taste, and is famous for its frequent eating. In recent years, it has also launched a series of special dishes such as "All-Sheep Banquet". There are more than 30 varieties, which are divided into cold pot, hot fried, barbecue, soup and snacks.
1. Cold pot: leg of sheep, tongue of sheep, heart of sheep, liver of sheep, kidney of sheep, foot of sheep, belly of sheep, whip of sheep, testicles of sheep, cakes of sheep, etc. 2. Hot-fried barbecue: garlic mutton, cabbage mutton, garlic lamb tripe, braised mutton, white roasted mutton, lamb feet, mutton skewers, salt and pepper lamb chops, braised lamb feet, vermicelli mutton pot, stewed eggs with sheep brains, etc.
3. Soups: Carassius auratus mutton soup, sheep lung blood soup, boiled sheep blood soup, etc. 4. Dim sum: Mutton Zongzi, Mutton jiaozi, Mutton Wonton, Mutton Noodles, Mutton Cake Noodles, etc. Chicken and mutton noodles are sweet in taste and warm in nature. They contain vitamins B 1 and B2 necessary for beauty. They can warm and tonify qi and blood, beauty beauty and whiten skin. When used together with egg white noodles, with proper seasoning, they are delicious, nourishing and beautifying, invigorating spleen and appetizing, benefiting qi and enriching blood.
The original book is called Egg Plain Cake. Eggs are eggs, and vegetarian cakes are today's noodles. Production method: white flour120g, 4 eggs and mutton120g.
Chop mutton into soup first, make noodles with egg white and white flour, add appropriate amount of shredded chicken noodles in boiling water, and cook the noodles until cooked; Add seasoning and mutton soup. Na Ren, Na Ren is a delicacy in pastoral areas of Xinjiang, which has obvious pastoral characteristics.
This delicious food is also called hand-grabbed meat or hand-grabbed mutton noodles. The practice is: after slaughtering the sheep, remove its five internal organs, cut the mutton into large pieces, generally according to the legs, tendons, chest and other parts, put it into a cold water pot and start heating. After boiling, skim the blood foam.
Usually it can be done in two hours. Add salt and onions to the soup.
After the meat is taken out, cook the noodles or noodles with the original juice broth, then take out the noodles and put them on the bottom of the plate with the meat on it. Chop the meat with a knife, mix with the same noodles, sprinkle with some seasonings such as Chili noodles and chopped green onion, and then grasp the mutton noodles with your hands. After eating hand-grabbed meat or hand-grabbed mutton noodles, the host also invited the guests to drink a bowl of raw soup to achieve the purpose of "changing the original soup into the original dish".
There is a lot of attention to eating this kind of meal, especially in pastoral areas, which reflects the respect and enthusiasm of the host for the guests. Kazakh herders will hold a "Bata" ceremony before cooking this food.
Is to bring the sheep to be slaughtered into the yurt, or at the door of the yurt, and ask the guests to have a look and ask for permission. Guests should express their thanks and blessings to the host on behalf of the guests.
At this time, the owner took the sheep to slaughter. Both host and guest should wash their hands before eating meat.
When eating, the host should put the sheep's head in front of the main guests to show respect. Before eating meat, guests should cut a piece of meat from the sheep's head and face with a knife, give it to the owner or put it on a plate; Cut another sheep's ear to the owner's child, or the smallest one in the seat, which means that I hope the younger generation will listen to the elders.
Then return the sheep's head to its owner. After these procedures were completed, everyone began to eat meat.
The Kirgiz people accept benevolence in different ways. They cut the mutton into small diced meat, then mixed it with the same noodles and invited guests to eat.
8. What sentences describe "beef"? 1. The beef cooked by my mother tastes fresh and tender today.
He drooled and said, "Wife! Is the beef stew ready? " .
3. Stir the beef stuffing and shredded carrots together.
On the streets of Japan, fast food chains of beef rice can be seen everywhere.
You stood me up for an ignorant piece of beef?
I saw him spread hot mustard sauce on corned beef, and obviously ate it with relish.
7. I can't wait to rush over when I smell beef skewers being barbecued.
8. You can smell beef stew from a distance.
9. A bowl of stewed beef and a bowl of rice. There is a lot of beef and it is badly cooked, enough for one person to eat.
10. Step 8: Cover and simmer for about 3 hours. Beef stew in red wine heats very slowly.
1 1. Very suitable for all kinds of barbecues, beef stew with Hungarian dishes, barbecue game or heavy sauce noodles.
12. That stewed beef and carrot dish tastes good.
13. For example, every Friday, when I prepare a delicious beef stew for the next day's downhill skiing, I feel that I am in a wonderful kitchen time.
14. Among the dishes in front of Xu Liejun, Dutch beef stew, onion herring, smoked eel, broccoli sausage and other meats are just enough, but looking at the thick watercress soup in Huang Chengcheng in front of him really gives Xu Liejun a headache.
15. For example, you can choose Gordon Euryale beef stew, Gordon Euryale jujube peanut brown sugar stew, or mutton ginger jujube stew.
16. Today's dishes are very rich, including braised fish, stewed beef, fried garlic and so on.