British people like fried chicken, fried fish, chips and other foods. If they are cooking, they will stew it over a slow fire for a long time, similar to Chinese braised pork. In terms of dishes, English kidney beef rice, country beef stew, Irish lamb stew, and English shepherd's meat mash are all authentic British dishes. Blue mulberries and black peaches are popular desserts. Traditionally, British people gather together with their families from Sunday afternoon to evening, and usually prepare a big meal. This meal is often Sunday roast, which mainly includes roast beef, roasted various root vegetables, such as potatoes, with various boiled vegetables, and some British foods such as Yorkshire pudding, topped with specially prepared juice. This meal usually takes about 3 hours to prepare. It is important to plan the time for cooking various dishes. This meal is a huge one. It is eaten in winter, paired with red wine, and a large family sits around a large table. It is warm and has a strong family atmosphere. The key point of this meal is to roast root vegetables such as beef and potatoes, and prepare a good sauce. Roast Beef, there are two options: large beef or steak. The cooking time varies, and the method is not very different. My family doesn't have that many people, so I usually make it with two steaks and share it with everyone. 1. Two thicker steaks, the ones with rough meat texture, not the ones specially made for steak, otherwise it will not only be too wasteful, but also have a bad taste. Place in a baking dish and add half a pint of water (a pint is about the size of a large beer glass). Add one chopped onion and seal with aluminum foil (or better yet, a baking dish with a lid). Place in a preheated 180°C oven and bake for an hour. 2. About 10 minutes after the first hour, put the prepared peeled potatoes (about one third of the size of your fist) into boiling water and cook for 3-5 minutes. Then pour out the water in the pot, add a teaspoon of oil, cover the pot, press the lid firmly with both hands, and bump the pot with potatoes in it up and down so that the surfaces of the potatoes are sanded and evenly coated with oil. After taking out the potatoes, you can add raw parsnip (parsnips, like white carrots) cut in half, add a little oil, and cook in the same way so that the surface is evenly coated with oil. 3. Take out the beef baking pan, open it, and pour the juice inside into another container. At this time, you can add white mushrooms (or not) to it, and seal it again with aluminum foil or a lid. Meanwhile, turn the oven to 190 degrees Celsius. Place the sealed baking sheet, potatoes, and parsnip into the oven and continue baking for another hour, until the surface of the potatoes and parsnip is slightly charred and golden brown. 4. To the beef juice in step 3, add a tablespoon of red wine and an appropriate amount of BISTO (a powder that can make beef juice thicker), heat it in a small pot and stir it into juice. 5. About 45 minutes after placing the baking pan for the second time, boil the water, add carrot slices, peas, cabbage slices, cauliflower and other vegetables you want to eat, and cook them (very unpalatable, traditionally, British Women cook these vegetables until they are thoroughly cooked). 6. Take out the beef roasting pan, do not open it, adjust the oven to 200 degrees Celsius, then put in the ready-made yorkshire pudding bought in the supermarket and heat it for 4 minutes usually according to the instructions. The potatoes can stay in it all the time. It doesn't matter if they are a little burnt. The British like them extra burnt. 7. Finally, open the baking pan, put the beef on the plate, put the above things on the plate, and finally pour the juice in step 4. Pair it with red wine. Mustard sauce can be prepared at the same time.