1. Eat clams
Su Songshi
Locals eat potatoes and taro,
It is recommended to smoke mice and burn bats.
When I first smelled honey and vomited,
It's a little close to the custom of toad.
2. Hui Chong Chunjiang Night Scene
Su Songshi
There are three or two peach blossoms outside the bamboo.
Spring river plumbing duck prophet.
The buds of Artemisia arenaria are very short,
It is the time when the puffer fish wants to fuck.
3. "Huizhou is a must"
Su Songshi
It's four o'clock in spring in Luofu Mountain.
Lu Juyang Mei is the second newest one.
300 lychees a day,
Don't hesitate to be a Lingnan person.
4. "Gourmet Fu"
Su Songshi
My drum knife was cooked by Yiya. Water wants new, the pot wants clean, but fire is evil. Chen Qiang did not change the fire for a long time, and the fire was blue. The salary is also very low. Nine steams are violent and dry, and the soup is simmering. Try to put a cup on it and put two pliers before chewing the frost. Fried honey with rotten cherry beads, steamed mutton with apricot cheese. The clams are half-cooked, containing wine, and the crabs are slightly raw and not delicious. Cover the beauty of polymer to support my gourmet. Ten thousand horses in Yoshioka, Li Tao, Ru Yan. Play ChristianRandPhillips's jade harp and drum Di Zi's clouds. Life is immortal, sepals are green flowers, and jade robes dance ancient music. Lead the South China Sea to Boli, and then consider Pu Tao in Liangzhou. May Mr. Wang's later years be divided into two parts. When the jade cheeks flush, the alarm warms the sandalwood trough. Suddenly tired of the wonderful singing of the beads, I became independent. Min's hands are very tired, rarely rest, and she is suspicious of dry kisses, which has become ointment. Pour an altar of snow milk and line up a hundred thousand Joan boats. Every eye is soaked in autumn water, and the salty bones are drunk with spring mash. The beauty has gone, but Mr. Fang fled in Zen. The wind blows in the crab's eyes and the snow floats in the rabbit's hair. Mr. Wang laughed, and the sky was high and broad.
5. "Cai Tang Fu"
Su Songshi
Mr. Dongpo lives at the foot of Nanshan, feeds and calls himself home. The smell of land and water can't be caused by poverty. Boil radishes and reeds and eat them painfully.
It does not use acyl sauce, but it has a natural taste. Cover easy to get and can often enjoy, but for fu, ci yue:
Why do you feel compelled for the rest of your life, such as getting rid of rabbits? His intestines turned into thunder, and he said he would eat Chen when he was hungry. There is no difference between the two. Draw a quiet spring to rub and expose leaves and roots. You can melt the liquid with ointment and flow it into body fluids.
The soup is as misty as a breeze, and it is harmonious when throwing beans. Gaitaoou dome, please. The rich flavor of acyl sauce is fragrant and spicy. At first, when the water ran out, the kettle cried and the fire grew stronger. I clamored for the collapse of elk, believing in purity and beauty. It's good to be recommended to serve, and it's breakfast for dagger hair clips. Promoting fattening in a fish pond is as precious as my tripod. Yiya's technology is better than Fu Shuo's. "Falling into Peng's corpse" is cold and messy, and the kitchen ghost is too angry. She went up the mountain from the mountain pass, humble sheep and robbers. My husband is calm, so he is old and fat. Counting the geometry of surplus grain, there is no poverty. Forgetting your mouth and stomach is very tiring, and it is difficult not to kill. Who is the thief? Adherents of Ge.
2. Poems about Kimchi Kimchi, called autumn in ancient times, refers to vegetables that have been fermented for long-term preservation.
Generally speaking, any vegetable or fruit rich in fiber can be made into kimchi. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide adequate nutrition for human body, but also prevent diseases such as arteriosclerosis.
Sometimes browsing the posts in the forum is also called kimchi. In The Book of Songs, the earliest collection of poems in China, there is a poem that "there is a Lu in Nakata and a melon in the battlefield, which is the ancestor".
Lu and melon are both vegetables, and "peeling" and "mash" mean curing processing. According to Xu Zhen's Shuo Wen Jie Zi, "pickles are pickles".
It is recorded in the notes of Shangshu that "if you want to make soup, you can only eat salted plums", which shows that at the latest in the Wuding period of Shang Dynasty more than 3 100 years ago, working people in China could pickle plums with salt for cooking. It can be seen that kimchi in China should be earlier than the Book of Songs and should have originated in the Shang and Zhou Dynasties 365,438+000 years ago.
Kimchi has a long history and is widely spread. Almost every family will cook it, everyone will eat it, and even a few plates of kimchi will be served at the banquet. According to Sun Sixie's Book of Qi Yaomin in the Northern Wei Dynasty, there is a narrative of making kimchi. It can be seen that China had a history of making kimchi at least 1400 years ago.
In the Qing Dynasty, kimchi was regarded as one of the weddings by people in southern and northern Sichuan, which shows the position of kimchi in people's lives. The production technology of kimchi is one of the long and exquisite culinary technical heritages in China.
As early as 1400 years ago, people praised the unique flavor of Sichuan kimchi, summarized the basic principles of making vegetables, and proved that kimchi originated in China. After the Shang Dynasty was destroyed by the Western Zhou Dynasty, Ji Zi, a nobleman of Shang Dynasty (a relative of Shang Zhouwang), led 5,000 immigrants to establish the first regime of Korea: Jizi Korea.
Ji zi's Korean territory is probably on the Korean Peninsula and Liaodong Peninsula. Pyongyang, the capital.
It has existed for 1000 years. The Korean peninsula is still in primitive society, so descendants of Shang Dynasty successfully occupied the Korean peninsula.
At the end of the Warring States period, Yan attacked North Korea and occupied a large territory such as Liaodong Peninsula. During Qin Shihuang's cruel rule of China, many China people fled to the south of the Korean peninsula to make a living and establish colonies.
In the early Han Dynasty, Wei Man and many Han Chinese fled to North Korea to take refuge. Later, they drove out korean king of Jizi Korea, and Wei Man became korean king and ruled the northern part of the Korean Peninsula. This is the second regime on the Korean peninsula: Wei Man Korea.
About 100 years later, Emperor Wu of the Han Dynasty sent troops to destroy Wei Man Korea and established four counties, the most important of which was Lelang County, near what is now Pyongyang. During the Three Kingdoms period, Wei Gongsun Yuan established a belt county in the south of Le Lang, near present-day Seoul.
During the Western Jin Dynasty, the northern territory of China fell, as did Le Lang and other counties. Jizi Korean adherents developed in the southern part of the Korean peninsula and finally established Silla.
Baekje is located in the southwest of the Korean peninsula, and Koguryo is located in the north and southeast of the Korean peninsula. The Tang Dynasty and Silla jointly destroyed Baekje and Koguryo.
Baekje was first occupied by the Tang Dynasty and then returned to Silla. Koguryo is divided between Tang Dynasty and Silla, with Datong River (the edge of Pyongyang) as the boundary, which belongs to Tang Dynasty in the north and Silla in the south.
After the demise of the Tang Dynasty, Korea, which rose in the north of Silla, unified the Korean peninsula. Under the ravages of Mongolia, the Korean royal family intermarried with Mongolia and gradually became close to Mongolia.
This has caused dissatisfaction among officials and people all over the country. After the establishment of the Ming Dynasty, North Korean Minister Li Chenggui overthrew the North Korean regime and established a new pro-China regime with the support of the government and the people.
The new regime was named after Ming Chengzu, and Emperor Zhu Yuanzhang of Hongwu himself named it "Korea", hoping that the Li Chenggui regime could carry forward China's advanced culture like ancient Korea and establish a civilized country on the Korean Peninsula. This is the third regime named after North Korea on the Korean Peninsula: Lee Korea.
The basic national policy of North Korea in Ming Dynasty was "great event". It means obeying the big country next to you (China).
During the Wanli period, Japan invaded Korea, and the Ming Dynasty sent troops to resist Japan and aid Korea, driving away the Japanese and protecting Korea. The Korean royal family was therefore very grateful to the Ming Dynasty.
Manchu invaded Korea and asked North Korea to help Manchu attack Ming Dynasty. Han Wang said: Our relationship with the imperial court (Ming Dynasty) is the relationship between our son and our father. How can a son help an outsider beat his father? After the Manchu occupied all of China, North Korea secretly prepared to "fight against the Qing Dynasty and regain its sight", but its influence was too weak and it was never implemented.
North Korea has always used the "Chongzhen" year number of the Ming Dynasty. It can be seen that throughout the history of the Chinese nation, the Korean Peninsula has always been a dependent country or colony of China, and in this process, the kimchi eating habits of some southerners in China have also been brought to North Korea with migration.
Southerners like to eat Chili peppers to drive away moisture. Korea is located in the north, so it doesn't need a lot of peppers to drive away moisture. It is true that a lot of peppers are added to kimchi, and the reason is self-evident.
Of course, our ancestors also improved kimchi when they brought it to the Korean peninsula. In order to preserve kimchi for a long time, from soaking in water at the beginning, it gradually developed into pickling to adapt to the weather in the north, which is what you see today. It is said that the first reaction of many southerners to eat kimchi is semi-finished products. It seems that Koreans have not grasped the true essence of kimchi.
To sum up, kimchi originated in Yunguichuan, China.
3. What are the sentences describing kimchi? 1. Walk into the land of abundance and taste Sichuan kimchi.
2. You are qualified to eat Sichuan style and try kimchi. Art has been passed down for thousands of years, and five continents have beautiful tastes.
3. An altar of Sichuan pickles is a healthy friend for life.
4. One side of water and soil, one side of people, one pickle and one heart.
5. A smell will last a lifetime. Once tasted, you will never forget it.
6. In the hometown of pandas, kimchi is delicious. Small taste, big life.
7. Taste the Millennium, fragrant crown kitchen meal. See Sichuan in the world of kimchi, Sichuan kimchi fragrant garden.
8. The soul of delicious food in the world is the source of Sichuan flavor. Natural Sichuan cuisine show, authentic kimchi.
9. The land of abundance is beautiful in the world, and Sichuan kimchi is beautiful in China. The land of abundance is beautiful, and kimchi smells all over the world.
10. Tianfu good kimchi, fragrant garden, hot and sour water in the altar, all in ancient and modern Sichuan cuisine.
1 1. Sichuan is a land of abundance, and kimchi is the best food in the world. Sichuan pickles are fragrant and shared by all parties.
12. Sichuan kimchi is always fragrant and delicious, and life is more perfect.
13. Sichuan pickles, I choose Qing Xiang Garden. Sichuan kimchi, the taste of home.
14. Sichuan kimchi is delicious all over the world. Sichuan has infinite charm and kimchi is delicious.
15. Sichuan flavor, Sichuan story. Heaven and earth grow in Shu, and kimchi smells good in the altar. Shanghai for the World Expo and Sichuan for kimchi. The entrance is fragrant and the aftertaste is endless. Thousands of years of land of abundance, a taste of kimchi is delicious. Millennium delicious inheritance, ancient and modern elegant dedication.
4. What are the sentences describing kimchi? Walk into the land of abundance and taste Sichuan kimchi.
Qualified Sichuan flavor, the taste of kimchi. Art has been passed down for thousands of years, and five continents have beautiful tastes.
An altar of Sichuan pickles is a healthy friend for life. One side of water and soil, one side of people, a pickle, a heart.
A taste will last a lifetime. Once tasted, you will never forget it.
The hometown of pandas, kimchi is delicious. Small taste, big life.
Taste the Millennium, fragrant crown kitchen rice. See Sichuan in the world of kimchi, Sichuan kimchi fragrant garden.
The soul of delicious food in the world, the source of Sichuan flavor. Natural Sichuan cuisine show, authentic kimchi.
The land of abundance is beautiful in the world, and the beauty of Sichuan kimchi is in China. The land of abundance is beautiful, and kimchi smells all over the world.
Tianfu good kimchi, full of garden fragrance, hot and sour with water, Sichuan cuisine has both ancient and modern. Sichuan is a land of abundance, and kimchi is the best food in the world.
Sichuan pickles are fragrant and shared by all parties. Sichuan pickles are long "fragrant" and "delicious" to make life more perfect.
Sichuan pickles, I choose Qing Xiang Garden. Sichuan kimchi, the taste of home.
Sichuan kimchi is delicious all over the world. Sichuan has infinite charm and kimchi is delicious.
The taste of Sichuan, the story of Sichuan. Heaven and earth grow in Shu, and kimchi smells good in the altar.
Shanghai for the World Expo and Sichuan for kimchi. The entrance is fragrant and the aftertaste is endless.
Thousands of years of land of abundance, a taste of kimchi is delicious. Millennium delicious inheritance, ancient and modern elegant dedication.
5.( 1) Plate scribing method and dilution coating plate method are often used to inoculate and purify microorganisms; The long-term preservation of strains requires glycerol tube preservation method, that is, the bacterial liquid is mixed with sterilized glycerol and stored in the refrigerator at -20℃ for one year. (2) Lactic acid bacteria are anaerobic, and their anaerobic respiratory products are only lactic acid, which does not produce gas, so the reason for the "bag expansion" phenomenon may be caused by the pollution of other miscellaneous bacteria. (3) A white film grows in the pickle jar, which is formed by the propagation of membrane-producing yeast. Therefore, adding penicillin to the pickle jar will lead to the failure of lactic acid bacteria fermentation. (5) When determining the content of nitrite, nitrite reacts with sulfanilic acid under the condition of hydrochloric acid acidification, and the solution obtained from pickle juice will appear rosy. Aluminum hydroxide emulsion can be added to make pickle juice transparent. (6) The nitrite content in pickles with salt concentration of 5% changes rapidly, which indicates that the metabolism of lactic acid bacteria is vigorous. Nitrite decreased to the minimum after 1 1 days of fermentation. Therefore, the salt concentration suitable for making kimchi is 5%. Therefore, the answer is: (1) plate scribing method or dilution coating plate method glycerol (2) supports A, because lactic acid bacteria do not produce gas during metabolism (or carbon dioxide during respiration of lactic acid bacteria) (3) film-forming enzyme mother propagation (3).
6. Statements or lyrics about the word "soaking" kimchi in Paula Tsui.
Hey, hey, boss, a dish of kimchi, hey, boss, a dish of kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi, kimchi. I just want kimchi (Korean kimchi). I just want kimchi (Korean kimchi). I just want kimchi (Korean kimchi). Everyone likes pickles. Do you think it strange that kimchi is not a big dish? Kimchi is just a side dish. Kimchi is not a big dish. Kimchi is just a side dish. Come and listen.