1. Apples There are many varieties of fruits, including the top-grade watermelon among melons, lychees, the queen of fruits, and grapes, the pearl of water...but my favorite is apples.

Apples are round and as big as oranges.

Slippery all over.

The underripe apples are green, and slowly the red takes over the green "territory". Finally, the apples are overripe and turn deep red.

When you take a bite of an underripe apple, it is bitter, astringent and unpalatable.

When it's ripe, a refreshing fragrance will hit your nostrils, and you can't wait to eat it all. It's so sweet that it makes people want to eat it more and more, and they love it more and more.

Cut the apple open, the flesh is white, the seeds inside are black, and there is fresh juice. The whole apple tastes sweet, crispy and delicious, and the flesh is delicious. It is refreshing from the tip of the tongue to the heart. Its taste, color, and shape are all very special

Cute, round, like a little lantern.

Apples not only taste good, they also have many functions.

Eating apples regularly can lower blood lipids, lower blood pressure, prevent cancer, have anti-cancer effects, strengthen bones, maintain acid-base balance, and lose weight.

There is a proverb in the West: "An apple a day keeps the doctor away." Among many fruits, apples can be said to be the most common and peaceful one.

But its nutritional value is not enough for me.

"Among many fruits, apples can be said to be the most common and peaceful one. But its nutritional value cannot be underestimated. Traditional Chinese medicine believes that it can nourish the lungs, strengthen the spleen and appetizer. Nutritional analysis points out that apples contain

A variety of fructose, and contains a variety of organic acids, pectin and trace elements, fiber, vitamins, minerals, polyphenols and flavonoid nutrients. "An apple a day" is a well-known health slogan, and apples are called by scientists.

“All-around healthy fruit.

There are many ways to eat apples, and they can be processed into apple-like apple juice, apple salad, etc... Apples contain many vitamins, and eating more of them is beneficial!

2. Roast Whole Lamb 1. Lanzhou Roast Whole Lamb uses about 15 kilograms of current-year lamb, wash it with 60c warm boiled water, scrape the wool, and then put it into 80c water to scald and wash, rub the outer skin with white soy sauce, and rub Sichuan peppercorns and pepper into the abdominal cavity.

pepper water, then use an iron fork to open the abdominal cavity, grill it in the oven, and apply cooked lard while grilling. After about an hour, the mutton will turn golden brown.

Some also use the ancient method of roasting and stewing whole lamb.

That is, take out the lamb's internal organs, fill the belly with red dates, wrap it with straw curtains, and bake it in wet clay. When the clay dries, remove it, wash it, and then paste it with a thick paste of rice flour, fry it, slice it with ingredients, and stew it in a pot for three days and three nights.

, you can mix it with soy sauce vinegar, pepper, sesame oil, etc.

It is golden in color, crispy and delicious.

2. Xinjiang Roasted Whole Lamb Roasted whole lamb is one of the most precious dishes in Xinjiang. The reason why it is so famous is not only its exquisite selection of ingredients, but also its unique preparation method.

Xinjiang mutton is fresh and tender without any smell, and enjoys a high reputation in the international and domestic meat markets.

The highly skilled chef selects the best two-year-old Altay sheep, slaughters and skins them, removes the head, hooves, and internal organs, and uses a wooden stick with a large iron nail on one end to dress the sheep from head to tail, with the sheep's neck stuck on the iron nail.

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Then use egg yolk, salt water, turmeric, cumin powder, pepper powder, white flour, etc. to make a paste.

Spread the whole lamb with the prepared paste and put it head down into the hot naan pit.

Cover the pit tightly, seal it with a damp cloth, and simmer for about an hour. Remove the lid and observe. The sticks near the meat will turn white and the whole sheep will turn golden brown. Take it out and serve.

After the whole sheep is roasted, it is placed on the dining car. The cook ties red silk on the sheep's head and ties it into a knot. Coriander or celery is placed on the sheep's mouth.

The dining cart is equipped with knives, and the service staff rotates the cart around the table to invite guests to eat meat with knives.

The roasted whole lamb has a bright yellow color, crispy skin and tender meat, and is extremely delicious. It is a good dish for the Uyghur people to entertain distinguished guests.

In bazaars in towns such as Hotan and Qiemo in southern Xinjiang, there are stalls selling freshly roasted whole lamb, which is specially chopped into pieces for retail sale.

3. Introduction Roast whole lamb uses Jie sheep or fat lambs under one year old as the main raw material.

After the sheep is slaughtered, remove the hooves and internal organs, make a paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, apply it evenly on the whole body of the sheep, and then use a wooden stick nailed with iron nails to cut the meat from the head.

Thread it to the end, place it in a special naan pit, cover the pit tightly, and keep rolling and observing, it will be ready in about an hour.

Roasted whole lamb is a famous delicacy in Xinjiang, comparable to Beijing roast duck and Guangzhou crispy suckling pig.

Its authentic origin is in the south of Tianshan Mountains, and its unique fragrance can be smelled in large and small "bazaars" (bazaars) in Kashgar, Hotan and other places.

3. Cantonese cuisine consists of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine. It is one of the four major cuisines in my country.

Guangzhou cuisine is based on the collection of excellent folk delicacies from all over the province, constantly absorbing the essence of my country's major cuisines, drawing on the strengths of Western recipes, and integrating them into one cuisine.

Guangzhou cuisine uses a wide range of ingredients, carefully selects ingredients, has excellent skills, is good at changing, and has various varieties.

In 1956, there were 5,447 delicacies introduced at the "Guangzhou Famous Dishes and Pastries Exhibition".

There are 815 types of dim sum and hundreds of snacks that are related to the dishes.

Guangzhou cuisine is the main body and representative of Cantonese cuisine.

There are as many as 21 cooking methods in Guangzhou cuisine, especially stir-frying, frying, stewing, deep-frying, stewing, stewing, and simmering. They pay attention to the heat, and the dishes produced pay attention to color, aroma, taste, and shape.