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A thing left in the depths of memory 600-word composition

1. About 600 words left in my memory 14 years ago, my family didn't move to the street. It was in Beishan, a small mountain in the north of this small county. At that time, I was very curious about the bike, so I begged my father to teach me. At first, I was somersaulted one by one, but now I still have a big scar on my right leg.

2, the cohesion of the sea, the confusion of mulberry fields, is destined to be a land without roots, how to float like this, in the fleeting years, lightness, freedom, traces of dancers' dust. Nothing will stop and stay when we need it most. As the years go by, the world is like the smoke of the past, will not stand forever for everyone, memory, but also just a scratch in the world of mortals.

What is left in my memory composition (1) "the trip to Beijing stays in my memory" when the second semester of the fifth grade approached the summer vacation, my aunt told us a big good news to visit Beijing during the summer vacation. Looking forward to the stars, looking forward to the moon, finally until the summer vacation, we got on the train and set out. After 19 hours of turbulence, we finally arrived at the coveted city of Beijing. As soon as we got off the train, we were shocked by the majesty of the railway station.

4. Grandpa taught him a serious lesson and said, "I hope you won't do such a deceitful thing in the future!" With that, I picked it up and left. Nowadays, some people in society, although they are young, are so mean that they do not let go of a retired grandfather. If we hadn't found out in time, we would have been deceived. It has been nearly a year, but it has left a deep impression on my mind.

Which friend can help me? how to make the rabbit meat delicious?

If you can eat spicy, use sharp green pepper, green pepper, garlic, ginger, rabbit meat dice. Stir-fry.

Hello, dear, the rabbit meat has been cooked, if it is not delicious, you can try the following methods: cut the rabbit meat into small pieces, add chicken soup or water, boil hot, make it soft and moist. Add sauces: cook rabbit meat with spices and seasonings such as garlic, ginger, chili and onions, or add sauces and seasonings, such as ketchup, bean paste, etc.

Wash the rabbit meat, remove fascia, segment into 8 mm thick slices, after slapping loose, soak in cold water for half an hour, rinse, drain water, remove its plasma, cut into 3 cm long and 5 cm wide slices; wash green pepper, remove pedicel seeds, cut Xiaoding. Then put the sliced rabbit meat into a porcelain bowl, add 10 grams of wine, eggs, starch and a little refined salt and mix well; peel green onions, rinse and slice; peel ginger, wash and pat loose.

How to roast rabbit meat? remove all the fascia of the rabbit meat and wash it, then cut the rabbit meat open with a knife. Make brine with spring onions and ginger, as well as salt, sugar, chicken powder, five-spice powder, pepper and cumin. Marinate the rabbit in the brine, preferably for three hours. Fish out the rabbit meat, put it in the oven and drain the water. The temperature of the oven is set above 200 degrees.

I also go to answer questions and visit the personal page to pay attention to how to make rabbit meat delicious. Braised rabbit meat is cut into small pieces, which is exactly buttery-stir in cooking wine, vinegar and oil to taste. Prepare shredded red pepper, shredded ginger and garlic cloves with more portions.

Prepare a baby rabbit and first chop it into small pieces of about one centimeter. Put it in a basin and wash it repeatedly for three to five times until there is no blood on the surface. prepare a few slices of ginger on a plate, squeeze out spring onion and ginger juice in a bowl and soak in some water for one minute, pour into rabbit meat and stir evenly with your hands. let the rabbit meat fully absorb spring onions and ginger water. Add a spoonful of salt, half a spoonful of pepper and a spoonful of cooking wine to the rabbit meat.

How to get rid of the rustic smell of wild rabbits

You can use alcohol, vinegar and ginger to deodorize. Alcohol has a unique ability to dissolve and volatilize fishy substances, so cooking wine is an excellent condiment to remove fishy and greasy substances, and can be used in a variety of ingredients, such as eggs, fish and so on. When cooking, you can first marinate the meat with cooking wine, which can not only deodorize, but also make the meat taste fresh and delicious. Vinegar, the fishy odor produced in meat is an alkaline compound, which can be neutralized by adding an appropriate amount of vinegar to cooking.

Adding ginger can remove the fishy smell of wild rabbits, the following is the method of operation: materials: 1 hare meat, right amount of red pepper, right amount of peanut oil, right amount of salt, right amount of vinegar, right amount of chicken powder, right amount of onion, right amount of ginger, right amount of garlic, right amount of star anise, right amount of pepper, right amount of cinnamon, right amount of dried pepper, right amount of cooking wine, etc.

Can use cooking wine, pepper and other deodorization, can refer to the practice of sharp pepper rabbit meat: main ingredients: rabbit meat 1000 grams excipients: 2 teaspoons, 1 teaspoon salt, 50 grams starch, 1 teaspoon white pepper, 50 grams beauty pepper, 1 teaspoon cooking wine, 20 grams blue pepper, 30 grams long pepper, 5 cloves of garlic, 10 grams of fennel, 1 spring onion, 1 ginger. Wash and dice the rabbit meat and cut it smaller.

How to make the wild rabbit without the fishy smell need to wash and drain first, then add the right amount of salt, flour, cooking wine and sliced ginger, put it aside evenly, then put the auxiliary materials, put hot oil in the pan, put the ingredients, fire and stir-fry, until the meat is red, finally add the seasoning to stir-fry, and you can come out of the pan.

Stir-fried Loach how to cook delicious

1. Ingredients: 250 grams of Loach, a little red pepper, 50 grams of garlic, vegetable oil, soy sauce, cooking wine, vinegar, sugar, salt, monosodium glutamate, green onions, ginger, coriander. Methods steps: rinse Loach viscera, cut red pepper and green onion, slice ginger. Heat the wok with oil, stir-fry the onion, ginger and garlic, fry the Loach until discolored, add red pepper, add cooking wine, soy sauce, vinegar, sugar, water and salt.

2. Remove the Loach from the head and stomach and wash it clean. Add salt, cooking wine and light soy sauce to marinate the washed Loach for 10 minutes. Wash the green pepper, remove the stalk, remove the seed and slice. Wash ginger and garlic and cut into shreds. Heat the oil in the pan, stir-fry the beans, then stir-fry the ginger, shredded garlic and pepper. Pour in the Loach and stir-fry, be sure to stir-fry in a big fire. Stir-fry the Loach for about 2 minutes, then add the green pepper slices and stir-fry. Add the salt and monosodium glutamate to the pan.

3. Preparation: eviscerate the Loach and wash it. Cut red pepper and green onion and set aside. Stir-fry process: heat the pan and pour in vegetable oil until the oil is hot to 6 or 7 minutes. Add green onions, ginger and garlic and saute until fragrant. Put in the Loach section and fry over medium heat until both sides change color. Seasoning and cooking: add red pepper, sprinkle with cooking wine and soy sauce, sprinkle with sugar, and pour in some water.

4. Wash the Loach with salt, then rinse with clean water, rinse clean and marinate with salt wine to get the fishy smell. Heat the oil in the pot, when the oil is hot and smoke, stir-fry the marinated Loach in the pan, stir-fry until the Loach changes color, remove it and set aside. Heat the oil in a frying pan. Chopped garlic, chopped ginger, chopped ginger pickled pepper, chopped dried pepper, pinch of pepper, 1 tablespoon of bean paste, chopped green pepper.

5. Add salt, cooking wine and light soy sauce to marinate the washed Loach for 10 minutes. Wash the green pepper, remove the stalk and slice the seed. Wash ginger and garlic and cut into shreds. Wash the pepper and put them into a bowl and set aside. Heat the oil in the pan and stir-fry until fragrant. Then add ginger, shredded garlic and pepper to stir-fry. Pour in the Loach and stir-fry. There must be a big fire at this time. Stir-fry Misgurnus anguillicaudatus for about 2 minutes, add sliced green pepper and stir-fry. Stir in salt and monosodium glutamate.

6. stir-fry Loach. (1) material: Loach 1 jin, green pepper 2, salt half tablespoon, cooking wine, light soy sauce, ginger, garlic, oil, Douban, monosodium glutamate, pepper. (2) remove the head and belly of the Loach and clean it. (3) the washed Loach is pickled with salt, cooking wine and light soy sauce for 10 minutes. (4) rinse the green pepper, remove the pedicel and slice the seed. (5) wash ginger and garlic and cut into shreds. Wash the pepper and put them into a bowl and set aside.