Barbecue, because it is produced by three fermentation processes, plus hops, baked with unique basswood, oak wood and other hard impurities, has a hard and hard outer skin, a soft inner core, a rich flavor and a slightly sour taste. Crispy bread with crisp skin in Dalian has the lowest calories and the bread is not sweet. There is little sugar, salt and grease, and the skin is brittle and hard after baking. ?

I. Da Lieba

Barley bread has the aroma of noodles, wine, salt, fruit and wood, and lactic acid. The characteristic of Barley bread is its long preservation time. Da Lieba is very big. Eat? Da Leba? Slice it, heat it in the microwave oven, spread it with jam and cheese, or spread it with butter and roe sauce and sandwich it with ham and sausage slices. You can also shred Leba and eat it in soup and milk, which is easy to digest. You can also eat it with Harbin sausage next to the big bar. Now it is a must in Harbin, and the big bar is round and weighs five pounds. The taste has a traditional European flavor. Writer Qin Mu came to Harbin in those days. Bread is like a pot cover? Metaphor, said is Lin Qiu's Italian bread. ?

Second, the French stick

French baguette is the most traditional French bread with rich nutrition. The recipe of French baguette is very simple, using only four basic raw materials: flour, water, salt and yeast. Usually, there is no sugar, no milk powder, no oil or almost no oil. Wheat flour is not bleached and contains no preservatives. French law stipulates that bread cannot use preservatives, so bread becomes very stale within 24 hours. As part of the continental breakfast in France, it is spread with jam in small pieces and soaked in coffee or hot chocolate. ?

Third, the difference between the Italian bar and the French stick:

1, shape characteristics: Dalian is round; The baguette is long. 2. Barbary: produced by three fermentation processes, plus hops, baked with unique hard impurities such as basswood and oak wood. French stick: it is very simple to make, just using four basic raw materials: flour, water, salt and yeast. 3, taste: the skin of the big lieba is hard and not easy to bite, and the inner core is soft and loose. French stick: the skin is crisp and the inside is slightly tough.

The baguette is a spear, and Leba is a shield. With the spear of the child, the shield of the attack. It is destined to be a head-on game! Many people make fun of the hardness of Barbary and think that Barbary supplements calcium as food. Hard, is the core of the Italian bar, the bread we usually eat is loose and soft, and the Italian bar, not only has to use hay cutter when cutting it, but even it can be used to sharpen the knife. Not the kui is the food of the fighting nation, and it can really go directly to the battlefield! ?