Ordering process:
1, handing over the selection list
(1) After the guests were seated, the waiter asked the guests what tea they needed. After the tea is ready, pour the tea for the guest from the right side in accordance with the principle of "ladies first, guests first, then hosts".
(2) Open the first page of the menu, in accordance with the principle of "ladies first", use both hands to send the menu from the right side of the guest to the guest's hand, and then stand behind the guest diagonally where you can observe the guest's facial expression, and the upper body slightly bowed.
2, recommend the introduction of hotel dishes
(1) in the guests before ordering, the waiter should allow time for the guests to look through the menu
(2) in the guests look through the menu, should be timely to the guests briefly introduced to the menu on the dish, to answer the guest's inquiries
(3) to the guests to the head chef recommended dishes, today's special recommendations of the dishes, Other special
colorful dishes, best-selling dishes and high-grade dishes, and introduce its style, flavor, temperature and characteristics
3, acceptance of the order
(1) The waiter first in the order to select a list of note down the date, my name and number of tables, the number of people who dine, meals, etc.
(2) The waiter will be the first to accept the order to select a list of dishes, the number of people who dine, meals.
(2) guests ordering, you should look at the guests, listen to the name of the dishes ordered by the guests, portion size, cooking methods, etc., to help guests choose dishes and take the initiative to recommend dishes, accurate record of the name of the dish
(3) for special dishes, you should introduce its special features, and ask the guests to ask the required fire, ingredients and seasoning
(4) if the guests are tight, point of the dish will take longer, then the guest will be asked to accept the order. (4) If the guest dining time is tight, the dish takes longer, it should be timely to the guest for advice; if the guest points to the same dishes, such as soup, soup or two similar flavor dishes, should politely ask the guest whether the need to replace the dish
(5) If the guest has a special request, it should be clearly indicated in the point of selection list, and inform the kitchen, dish row staff, waiters and other relevant personnel
4, repeat the content of the point of order
(1) the guest finished ordering the dishes, should be introduced to its special features, and to ask the guest clearly required fire and ingredients and seasonings, etc.
(1) After the guest has finished ordering, the waiter should clearly repeat the content of the dishes ordered by the guest and ask the guest to confirm it
(2) After repeating the content of the order, write the time of the order in the upper right corner of the order list (the time at that time), so as to facilitate the query
(3) Retrieve the selection and thank the guest, and at the same time, please ask the guest to wait a moment, explaining the approximate waiting time
5, distribution of the orders Selection list
(1) the waiter will send the first link to the cashier
(2) the second and third links of the order list to the kitchen
(3) the fourth link to the row of vegetables to the staff
(4) the fifth link to the regional waiter
Note on ordering:
The same guests do not change the order.
Before ordering, check whether the copy paper is clipped.
Maintain good posture, do not hold the ticket holder.
Clear handwriting and accurate timing.
Repeat the name of the dish in detail at the end of the order.
Check if the guest needs a tea refill during the ordering process.
The guest's special request for the dish should be clearly marked in brackets after the name of the dish.
After ordering the dishes, if the guests do not come together, we must take the initiative to ask the guests whether they can process the dishes, if not processed must be labeled with a "call" word.
When ordering, if other guests come to the table to do a good job of greeting.
When ordering food, we should do a good job of marketing, and guests should not show an impatient expression when ordering food slowly.
The basic steps and precautions of rock climbingBecause rock climbing is mainly the end of the body in contact with the rock wall, the end of the body's strength, flexibility, fine control of the requirements of the higher, so, in the general preparatory activities on the basis of, such as the shoulders, waist, hips, knees, and other joints of the large joints of the stretch, pay special attention to fingers, wrists, elbows, ankles, and other end of the small joints of the warm-up. Generally there are exercises such as finger inter-pressure, opposite palm salute to Buddha, lunge back leg press, and so on.
Protection method according to the location of the protection point is divided into two kinds of protection above and below the protection, here only introduce the upper protection method. The upper protection method is to set the protection point at the top of the climbing route, and the top rope climbing corresponding to a protection method, suitable for training and beginner climbing. There are several popular methods of operation, but one of the safer and more widely used methods of operation is the French protection method, which is often referred to as the five-step method.
1, the specific operation steps: five steps for a cycle (to the right hand, for example). (1) Left hand palm up, right hand palm down, respectively, hold the main rope, the left hand pulls the rope down while the right hand pulls the rope up. (2) Hold the rope in the right hand and return it from the chest to the outside of the right thigh. (3) Move the left hand over the right hand and hold the rope palm down. (4) Move right hand over left hand. (5) Return to the first step.
2. Note: (1) Keep one hand on the rope through the descender at all times. (2) When releasing the rope, both hands should be coordinated. (3) When releasing the rope, do so slowly and evenly.
The basic steps and precautions for suspension maintenanceFirst, the maintenance of the suspension system is mainly the installation of the components and functional inspection, the requirements of the components do not have loose, deformation, excessive wear, excessive clearance, weakening of the elasticity and other defects; in particular, the suspension arm deformation, bushings and ball joints are worn out, which will make the wheel positioning inaccurate, prone to failure. Overhaul costs vary greatly depending on the model, geography, and level of the repair store, with specific local conditions prevailing.
Second, the failure phenomenon
1, damper connecting pin (rod) off or rubber bushing (cushion) wear rupture.
2. Insufficient damper oil or air.
3. Poor sealing of the damper valve.
4, damper piston and cylinder barrel wear excessive, with loose.
Third, fault diagnosis and elimination
1, check the damper connecting pin (rod), rubber gasket, connecting hole whether there is damage, shedding, rupture, if there should be timely repair or replacement.
2. Check the damper for oil leakage and signs of old oil leakage.
3, press the bumper hard, hand hair loose, if the body can have 2~3 jumps, indicating that the damper is good, on the contrary, the fault is inside the damper, should be removed for repair.
4, wheel positioning: check the wheel positioning, so that the positioning of the lead in the specified range.
Third, the other
1, suspension spring
? Spring wear check: cracks, wear or damage.
? Bounce check.
? Spring Installation: Installation position and direction is correct, the gap is in accordance with the provisions.
2. The vehicle is overloaded on the uneven road surface, overspeed execution, or turn too fast, the load suddenly increased.
The vehicle is used under long-term overloading or uneven loading conditions, and the suspension spring is not unloaded according to regulations when sealing the vehicle.
Untimely maintenance, poor lubrication or no lubrication at all between the suspension springs, so that the relative displacement capacity between the suspension spring plates is reduced, resulting in a reduction in load-bearing capacity and fracture.
The U-shaped bolt is loose, the load is concentrated in the upper pieces of the plate spring, the upper pieces are easy to break.
The curvature of the new suspension spring is different from that of the original.
Too much emergency braking (especially if the front brake is good and the rear brake is poor), or when going downhill with a full load, using the emergency brake to shift the load forward, the front suspension spring is subjected to a sudden extra load, resulting in the fracture of one or two pieces of the suspension spring.
3, suspension rods
? Pry the suspension arms, support rods, stabilizer rods and control rods of the fixed frame, check the gap in all directions, such as too large should be re-tightened or cross for bushings.
? For strut suspension, push and pull the top of the wheel by hand to check the upper bracket for looseness and damage.
? Check the suspension arms for deformation.
? Check the mounting wires.
? Check the ball joint clearance, if the clearance is too large, serious wear should be replaced.
4, damper
? Check the damper should be free of oil leakage, deformation and damage, otherwise it should be replaced.
? Check the installation of the damper.
? Check the working condition of the damper: press the body by hand.
Basic steps and notes on the decorationThis depends on your furniture, the layout of appliances, according to the layout of the discharge line to the water and electricity installation, pre-buried hidden lines, the process must pay attention to waterproofing works, test pressure plumbing lines. Look at the interface there is no leakage phenomenon, water and electricity pre-embedded project is done after the plumbing field construction, the construction process must be careful line, not in the process of construction unintentionally damage the water and electricity lines, such as damage to be sure to replace, not to work with the disease. After the completion of plumbing is carpentry, and finally plastering. Focus on the hidden works of the water and electricity parts.
What are the basic steps and precautions for learning the tea ceremony?Pu-erh tea brewing techniques and drinking: Pu-erh tea brewing water temperature up to 100 o C boiling water. Puerh tea brewing tea amount: the ratio of tea to water is (1 gram :50 grams), or the amount of tea is about 2/5 of the capacity of the container. Selection of water for brewing Pu-erh tea: Pure water or spring water (soft water is preferred). Be careful not to boil the water too much, as too little oxygen in the water will affect the activity of the tea leaves. Tea steeping time: Depending on the situation of the tea leaves, the general tightly pressed tea can be a little shorter, loose tea can be a little longer, the amount of tea can be a little shorter, the amount of tea can be a little longer, the beginning of the bubble can be a little shorter, soak for a long time can be a little longer.
Selection of brewing utensils:
(1) Purple clay pot (the best): Pu-erh tea is suitable for high temperature to wake up the tea leaves and leaching tea contents, and the permeability of the purple clay pot is good and good heat preservation, so the choice of purple clay pot brewing is the best.
(2) gaiwan cup (most commonly used): Because the elegant style of the gaiwan bowl can best reflect the beauty of the color of Pu-erh tea, you can freely appreciate the color of Pu-erh tea soup changes, so the gaiwan cup is the most commonly used for the modern tea art of the brewing vessel.
The tea ceremony is a kind of tea as a medium of life rituals, is also considered to be a way to cultivate the body and temperament, it is through the tea, tea, tea, tea, to promote friendship, the beauty of the heart to cultivate morality, learning etiquette, it is a very useful and beautiful ceremony. Drinking tea can calm the mind and spirit, and help cultivate the sentiment and remove distractions, which is very much in line with the Eastern philosophical thinking that advocates "tranquility and serenity", as well as the Buddhist, Taoist and Confucian ideas of "introspection and cultivation". The spirit of the tea ceremony is the core of tea culture, the soul of tea culture.
Through the tea tasting activities to show a certain etiquette, character, mood, aesthetic point of view and spiritual ideas of a tea art. It is the combination of tea art and spirit, and through the tea art to express the spirit. It emerged in the Tang Dynasty of China, flourished in the Song and Ming Dynasties, and declined in the Qing Dynasty. The main content of the Chinese Tea Ceremony emphasizes the beauty of the five realms, i.e., tea leaves, tea water, fire, tea utensils, and the environment, while matching the mood and other conditions, in order to achieve the highest enjoyment of the "taste" and the "heart". Known as the religion of aesthetics, the Japanese tea ceremony, which is based on the spirit of harmony, respect, clarity, and silence, is a legacy of the Tang and Song dynasties
Can you briefly explain the basic steps and precautions to be taken in the wake of the drifting of the tail?The principle of drift:
It comes down to one thing: the rear wheels lose most (or all) of their grip, while the front wheels maintain their grip (at most a small portion of them, and preferably extra grip), and then as long as there is a certain amount of lateral force on the front wheels, the car will drift.
Ways to make the rear wheels lose grip:
1. Driving with a negative speed difference between the rear wheels and the ground (relatively low speed of the rear wheels)
2. Driving with a positive speed difference between the rear wheels and the ground (relatively high speed of the rear wheels)
3. Driving to reduce the positive pressure between the rear wheels and the ground.
These three items only need to meet one is enough
In fact, 1, 2 are the way to reduce the coefficient of friction, they are separated because of the different methods of application.
The method of maintaining the front wheel grip:
1. driving without a large speed difference between the front wheel and the ground
2. driving without reducing the positive pressure between the front wheel and the ground too much, the best is to be able to increase the positive pressure. These two items have to be satisfied at the same time to work.
In practice, pulling the handbrake must be satisfied at the same time so that there is a negative speed difference between the rear wheels and the ground (the rear wheel speed is relatively low) driving not to make the front wheels and the ground between the speed difference is very large;
Drift the initial state of the simple operation:
Drifting methods:
1.Straight road driving pull up the handbrake and then hit the direction of the direction of the
2.Pulling the handbrake on a turn after the turn
2. 2. pulling the handbrake in a turn
3. slamming on the brakes and then steering in a straight line
4. slamming on the brakes in a turn
5. a rear-wheel-drive car with enough power (or a four-wheel-drive car where the front and rear-wheel-drive distribution tends to be in favor of the rear-wheel-drive) slamming on the gas pedal and steering in the direction of the car when the speed isn't too high
3 and 4 of these make use of the weight transfer (the rear wheels transferring their weight to the front wheels), and they use this to create a drift
3 and 4 of these use weight transfer (weight transferring from the rear wheels to the front wheels). The 3 and 4 are weight transfer (weight transfer from the rear wheels to the front wheels), which is the least damaging way to drive.
1 and 2 are only used for front-wheel drive and 4WD cars for rallying, and should be avoided unless you are not afraid of damaging your car.
Note that 1 and 2, and 3 and 4 are separate because the path of motion of the car will be very different. IMPORTANT NOTE: Drift cornering has a speed limit just like normal cornering, and the speed limit for drift cornering is at most a little bit higher than normal cornering, and on hard surfaces the speed limit for drift cornering is lower than normal cornering!
As for the ultimate ability to shake the tail, with the friction coefficient between the tires and the road surface, the speed of the car, the brake force, the throttle Daxiao front wheel angle Daxiao car weight distribution, wheelbase wheelbase, suspension hard and soft and so on a number of factors related. For example, rainy days, snowy driving on the car want to tail very easily, want to not tail rather difficult; driving speed the higher the more prone to tail (so the first rule of safe driving is not to drive fast oh); fast direction, but also prone to tail (teach me to drive the master told me to hit the steering wheel do not be too fast oh); wheelbase axle spacing the more filial body the higher the weight transfer, the more prone to tail (and easy to turn over!); front suspension system sway coefficient of friction between road surfaces, brake strength, throttle angle of the front wheels, the distribution of weight, wheelbase wheelbase, soft and hard suspension, many factors related to the. The weaker the anti-dumping effect of the front suspension system, the easier it is to dump the tail.
Some people mentioned a variety of drifting methods, in fact, all in the above five.
Control in a drift:
If you are using the handbrake to produce a drift, then you should release the handbrake once the car has rotated to the angle you want.
The task midway through the drift is to adjust the body position. This is because factors such as the bumpiness of the road, the degree of curvature of the route, and the cornering characteristics of the car are subject to frequent change. So the driver often has to control the steering wheel, gas pedal, brakes, and even the clutch (not recommended) to keep the car on the route the driver wants.
Let's start by stating the principle: to make the wheels slide a long distance, you should minimize the friction between the wheels and the ground; to make the wheels slide less, you should maximize the friction. Reduce the friction of the method said earlier, one is to let the wheel too fast or too slow rotation, one is to reduce the wheel and the ground between the positive pressure; increase the friction of the method is the opposite.
Among them, let the wheels turn too slowly, that is, step on the foot brake or pull the handbrake (re-emphasize: the foot brake is to act on the four wheels, the handbrake is to act on the rear wheels. Regardless of whether there is a handbrake on the other wheels of the car, I know of a car with a handbrake are all the case I said)
Pedal brake: all four wheels will slow down, the final is the front wheels to lose more friction or the rear wheels to lose more friction can not be generalized
Pull the handbrake: the front wheels will not lose friction and the rear wheels will lose a lot of friction, so it will be easy to produce oversteer!
Real drifting:
And the only way to get a long wheelie is to idle the drive wheels at high speeds, and you have to have a car with an LSD that is powerful enough to do that. Why do you need an LSD? Because when the car drifts the body tilts, the outer wheels have a high pressure on the ground, and the inner wheels pressure school the car without an LSD will have the inner drive wheels idling and the outer drive wheels turning very slowly. The friction between this slow turning wheel and the ground is large, and the car's sideslip will stop very quickly.
The car is divided into front-drive, rear-drive and four-wheel drive, and it is impossible to idle at high speeds without a driving wheel. Then the rear wheels of a front-drive car can't do long-distance side-slip. If the driving wheels (i.e., the front wheels) are idling at high speed, the side-slip is more than the rear wheels, and the drift angle will be reduced, so a front-drive car can't do long-distance drifting. A 4WD car obviously can. What about rear-wheel drive cars? Rear-wheel drive cars have no drive on the front wheels, but the front wheels can swing at an angle in the direction of the body slide, so rear-wheel drive cars can also do long-distance drifting.
Side-slip distance is related to the speed of the side-slip before the start of the slide, usually slipping slower and slower, and finally stopped, but if the site allows, good control, theoretically can do unlimited length of side-slip. Because the skidding wheels still have some acceleration used, and the side-slipping tires are also subject to ground resistance, when these two effects are balanced, the car's speed will not be reduced. For example, the Doughnut is a type of infinite-length drift, but it is also possible to make infinite-length drifts with a larger turning radius.
All of the above are ways to control the length of the side slip of the drive wheels.
The method used to adjust the body position:
1. Control the angle of the front wheels, can not be too big or too small, especially for rear-wheel drive cars
2. Adjust the gas pedal, brake, so that the car has a tendency to accelerate or decelerate, resulting in the transfer of weight, through the transfer of weight control the front of the car to slide more outward or the rear of the car to slide more outward
3.3. Use the handbrake to generate oversteer again.
Note: In 2, the effect of refueling a rear-wheel-drive vehicle (or a 4WD vehicle with a power distribution ratio that tends to be rear-wheel-drive) is not necessarily acceleration, but if the refueling is too strong, there is a risk that the rear end of the vehicle slides outward more due to the rear wheels spinning too high and reducing friction.
IMPORTANT EXPLANATION:
Maximum Drift Angle:
Maximum Drift Angle - In the middle of a drift, if the angle between the front end pointing and the direction of body movement is greater than this angle, you have to stop the car (or crash out if you don't stop). Note that this does not include when the drift is generated.
Rear-wheel drive cars, because the front wheels do not have drive, can not produce high-speed air steering slip, just rely on the ground to the front wheels of the lateral force to control the head movement. So the angle between the front end pointing and the direction of body movement can only be equal to the maximum front wheel swing angle (the front wheel swing angle of different cars is different, the general sedan front wheel swing angle can be about 30 degrees), and then a little bit more, in addition to stopping and starting again, there is no way to restore the correct driving. The "big angle drift" that people usually refer to is not the angle between the front end pointing and the direction of body movement, but the angle marked in red in the accompanying picture, and the sharper the turn, the bigger the angle.
Rear-wheel-drive cars also suffer from a lack of front-wheel grip and understeer. In such a case, the angle between the front end pointing and the direction of body movement should also not exceed the maximum drift angle, or you must also stop to resume normal driving.
The maximum drift angle of a front-wheel drive car is very large and can be close to 90 degrees because you can keep the rear wheels gripped and increase the throttle to let the front wheels slide outward.
A 4WD car can idle at high speeds on both the front and rear wheels, and when refueling, there is a much greater likelihood of the front wheels sliding outward (why?). Because weight is transferred to the rear wheels when refueling and there is less friction between the front wheels and the ground) plus the front wheels can swing outward, then the maximum drift angle of a 4WD car is greater than a rear-wheel drive car. (DRIIFT: The objection arises that a rear-wheel drive car with a full frame SETUP has a greater drift angle than a 4WD.)
Comparing the three forms of drive, front-wheel drive is the easiest and safest to drive. (DRIIFT: Opposing views appeared, I think the FR is the best to drive, parking is really "feel good")
Drift out of the corner:
Out of the corner should be the end of the drift, the end of the method with the drift process to reduce the drift angle of the same method.
For front-wheel-drive cars,
1. add gas to slide the front end outward (because front-wheel-drive cars are basically understeering except when drifting)
2. correct the angle of the front end by swinging the front wheels outward
3. also let off a little bit of gas after the front wheels have been swung outward.
For 4WD, 2 is usually necessary, 3 works well, and 1 doesn't always work.
For rear-wheel-drive cars, the most important thing is to rely on 2. Depending on the circumstances, the weight distribution of the car, the distribution of driving force, the angle of the previous drift, road conditions and many other factors have an impact.
Note that the body is sliding outward throughout the drift (including generation, midway, and end), so don't point the front end to the outside of the road when you're ready to exit the corner, instead point it inward a bit so that the car slides to the outermost part of the road with just about zero transverse speed, and that's the perfect exit.
What are the basic steps to make sashimi and what are the precautionsFrozen grass carp fillets are made from fresh grass carp dissected and killed, scaled, head and tail removed, spine removed, viscera removed, and the peritoneum scraped and flash-frozen. Each hundred grams of fish contains 17.9 grams of protein, 4.3 grams of fat and calcium, phosphorus, iron and other nutrients.
1. Selection of raw fish: raw fish must be live grass carp or grass carp in the post mortem period of rigidity, qualified by the tail-by-tail inspection before the processing of frozen fish fillets as raw materials. Its freshness using sensory test standards: body surface glossy, scales intact, not easy to fall off, gill color bright red, gill filaments clear, with inherent fishy flavor, eye full convex, cornea transparent, muscle solid, elastic, *** tight.
2. Process: raw fish → selection, rinsing → gill removal → scale removal → offal → cut fillets → brine fixed treatment → draining, disk → freezing → packaging → refrigeration.
3. Key points of operation: select more than 1.5 kg of grass carp that meets the standard of processing grass carp fillets, wash with water, remove the mucus and dirt on the surface of the fish body. Place the fish on a clean workbench and scrape off the scales with the back of a fish cutter or a metal scaling tool, without damaging the skin. Then start from the caudal fin of the fish along the spinal bone straight to the head, scrape off the internal organs and the black membrane in the abdominal cavity. Turn the fish over, start at the caudal fin with the hard edge of the spine, cut in the same way as above to the gill cover bone, remove the spine bone, and then cut the head along the gill cover bone to get a whole fillet. You can also make another cut along the belly and process it into two fillets. The fillets are washed under running water to remove blood, black membranes in the abdominal cavity and other dirt to maintain their inherent color. The temperature of the washing water is required to be controlled at about 10°C, and ice can be added to cool it down if necessary. The washing time should be as short as possible, not more than 10 minutes, in order to reduce the loss of soluble proteins and reduce the nutritional value.
Place the cleaned fillets in a clean perforated plastic box or bamboo basket and drain. Place the drained fillets in 10% brine for 10 to 20 minutes and remove, drain the brine and then plate. Freezing is done by single freeze or 1000g tray freeze. Immediately after loading the plate, send it to the freezing room for freezing. The freezing temperature is required to be below -30℃, and the freezing time is 8 to 12 hours, so that the center temperature of the fish fillet is reduced to below -15℃. Move the frozen fish fillets out of the freezing room in time, enter the pre-cooling room to take off the disk, plating ice coating, bagging and weighing. Each bag contains a piece of 1000 grams of fish fillets, 20 kg net weight per box. Positive weighing error should not be more than 2% and negative deviation is not allowed. Packed in non-toxic plastic film and carton. Tie the box with packing tape after packing. The packaged fish fillets are immediately sent to the cold storage room to be transported.
The temperature of the cold storage room is required to be below -18℃, and the temperature change in the storage room is controlled within ±2℃ so as not to cause dryness and deterioration. The boxed grass carp fillets stored in the cold storage room should be distinguished from other frozen products and stacked separately. Make the chokes (name, specification, etc.) clear outside the box and stack them neatly. First in, first out, last in, last out, keep the channel for ventilation and access. Starting must use the insulated car, the temperature inside the car should be kept no higher than -8 ℃, out of the warehouse or unloading, such as found to have a broken box or loose box should be replaced in a timely manner or re-packing.
4. Quality requirements: the surface of the fillet is clean, the incision is neat, the color is the original color of the fresh fish meat, after thawing the fish meat is still tight, there is an inherent smell of fresh fish, no other odor.
What are the basic steps of the single-stain method? What are the precautionsStaining the smear with a single stain is simple and easy, and is suitable for morphological observation of microorganisms.
The single-staining method generally involves five steps: smearing, fixing, staining, washing, and drying
Basic steps, tips, and precautions in cooking, and then one or two dishes to illustrate1 hot pan, dry the water
2 pour oil
3 onion, ginger choking the pot
4 meat first, no meat directly to the vegetables
5 messy
6Put the ingredients
7If you need to pour water, pour the water and coo
8Chicken essence or monosodium glutamate
9High heat to collect the juice or water starch to collect the juice
10Serving food~~
I am a Sichuanese, I will introduce 2 Sichuan dishes:
Kung Pao Chicken
Cooking category: Stir-fry <
Cooking time: Normal
Ingredients: Pork
Flavor: Spicy
Suitable Season: Irrelevant
Cuisine: Sichuan
Kung Pao Chicken Ingredients:
Chicken 300 grams, 50 grams of peanuts, 20 grams of dried red pepper, 2 grams of peppercorns, 20 grams of soy sauce, sugar, wine, ginger, soybean flour, peanut oil.
Gongbao chicken practice:
1. Chicken tendon, chopped cross flower knife, cut into small dices, loaded bowl with soy sauce, salt, wine code flavor, water bean powder mix well.
2. With soy sauce, sugar, vinegar, monosodium glutamate (MSG), broth, water soybean meal into gravy powder.
3. Dry red chili peppers to remove the seeds, cut into 1. 7 cm section.
4. Peanuts with warm water soak up the skin, fried crisp. The pot of oil fried to five mature, under the dry chili, pepper, the chicken into the fried scattered, put ginger, green onions, etc., cook the gravy, stir-fry quickly, add peanut rice stir-fry, start the pan into the plate!
Returning Pork
Cooking category: Stir-fry
Cooking time: Normal
Ingredients: Pork
Taste: Spicy
Suitable season: Uncorrected
Cuisine: Sichuan
Returning Pork Ingredients:
Pork with skin 400 grams of pork thighs, 100 grams of green garlic, 25 grams of Pixian bean paste, sweet noodle sauce. Douban 25 grams, about 10 grams of sweet noodle sauce
back to the meat practice:
meat wash, cook until the meat is cooked skin soft fish out, cooled sliced to be used, green garlic cut into sections; meat in the 6-heat frying pan stir-fried until rolled into a ear, under the minced Pixian Douban fried on the color, and then put sweet noodle sauce to stir-fry the aroma, seasoned and put the green garlic section of the spoon into the plate
What are the basic assembly of machine parts work? Steps and precautions(1) In general, the order of assembly work and disassembly work in reverse order, that is, the first disassembled parts after assembly, after disassembly of parts first assembly, usually divided into the assembly of matching parts, parts assembly and total assembly of three steps.
(2) Precautions are:
A, assembly, to confirm the quality of parts qualified, and clean iron, no burrs, before assembly;
B, assembly, the surface of the parts that match each other, should be coated with clean lubricant (avoid oil device should be coated with oil-free lubricant);
C, the quality of the assembly must be in line with the installation specifications or drawings of the Technical requirements;
D, the seals shall not have oil, water or gas leakage and other phenomena;
E, after assembly, must be in accordance with the technical requirements to check the parts of the correctness and reliability of the line with the line qualified before test run.