Describe the making process of Hanzhong rice noodles with 450 words.

1. Hanzhong Snacks-The composition of rice noodles is located at the southern foot of the Qinling Mountains. There is a kind of food called rice noodles in Hanzhong by the Hanshui River. When and what this snack began has never been verified, except that Hanzhong people can't live without it. Once you don't have it for a long time, you will miss it like a child without a mother. You always feel that something is missing in your life.

In recent years, whether on business trip, study or work, when we got off the train or bus, we all watched the noodle stand eagerly, rushed up, left our luggage behind, ate a bowl or two of noodles before coming out, and then said something else. It seems that with the enjoyment of breathing, all the troubles of going out and deep homesickness will disappear.

This kind of stall is generally small, and a facade is enough. There is a big stove at the door, with a cauldron burning boiling water on it, and towering steamer stands on the water layer by layer. Slowly lift a cage, then pour rice paste into a cage and steam it. There is also a stove next to it. There is a big pot of seasoning soup on the stove that has been cooked all night. There are many good things in it: chopped green onion, ginger rice, pepper, tsaoko, aniseed and other spices, as well as gastrodia elata and angelica sinensis.

Dough is actually made of rice, similar to rice noodles in the south. Because tenderness and strength are like good noodles, it is named. You can cut it as thin as noodles, or put it in a bowl and mix it with seasoning soup.

If you eat dough without pepper, you won't taste anything. Pay attention to the selection of fine peppers, finely ground into flour, add sesame seeds, and then pour hot oil, which makes people's appetite open from a distance. So you have to sit down. Who made your stomach so naughty? I just ate a bowl unconsciously, which is a bit like pig eight quit eating ginseng fruit. She only knows how delicious it is, how to eat it, but forgets the taste, so you have to have another bowl and savor it. It's just that some people can't tell why after all. Not spicy, not sour, not numb. I just feel warm in my heart, comfortable in my stomach, fragrant in my mouth, oily but not greasy, refreshing and warm. It's best to drink another bowl of vegetable tofu, just like drinking coffee with your partner. After a while, your head and feet are steaming, and your face is like a peach blossom. No wonder the girls in Hanzhong usually look moist and gentle, but they are quite swallowing mountains and rivers when they eat their dough.

After eating, I put down two or three dollars, and the stall owner happily pushed a mount for you-your bike or motorcycle, and said hello: Walk slowly! Come again!

With the reform and opening up, this snack in southern Shaanxi has also been put on the streets of Beijing and stalls in Shenzhen. It's just expensive. Forget it, the taste is not very authentic. In particular, I am not used to outsiders always calling dough cold noodles. Because I always think that eating cold dough is good, and eating hot dough is even more tasteless. Late at night in the middle of winter, the weather is cold, but the night market is crowded with people. Just to eat a bowl of steamed and hot dough. Especially the excellent midnight snack between couples, steaming, snuggling up to you, eating with emotion and tone, has made it prosperous and sweet, beautiful!

I thought snacks were snacks after all and could not be served. Who knows that I accidentally saw dough at a friend's wedding banquet. It was surrounded by a circle of polished lean meat, covered with a large piece of lettuce leaves, and surrounded by many cherries and lotus seeds. At that time, the color, fragrance and taste were taken up by it. The big plate was served in less than two minutes, and one person and two chopsticks were swept away.

Even so, I always feel that dough is popular after all, and it is better not to put on those noble and gorgeous coats.

2. composition 1. There is a kind of delicious food in Hanzhong, which is located at the southern foot of Qinling Mountains and beside the Hanshui River. It's called Hanzhong noodle restaurant.

According to legend, the dough began in the Qin and Han Dynasties. It uses rice as raw material, which is soaked, ground into rice slurry, diluted with water, steamed in a special cage, cooled and cut into thin strips. It has the characteristics of white, fine, light, tender, fine, soft, tough and fragrant, supplemented by bean sprouts, spinach and shredded carrots, and matched with sesame sauce, Chili sauce and spicy sauce. After mixing, red and green set each other off, yellow and white set each other off, with bright color, refreshing taste, fragrant smell and unique flavor.

There are many ways to eat dough. In addition to cold food, you can also dry fry. White and bright, crisp and charming, comparable to the shrimp slices at the banquet. There are also ways to eat fried and stewed.

It has long been a popular local snacks with unique flavor. The dough was originally named "Yujingfen", which, as the name implies, is related to the emperor.

Noodles, also known as Shaanxi cold rice noodles, stuffing skin. Among them, Hanzhong dough has the longest history, and Daoxiao Noodles is a home-cooked snack in the streets of Hanzhong, which was once rated as one of the top ten classic local breakfasts in China. Hanzhong is located at the southern foot of Qinling Mountains, rich in rice, and its living customs are similar to those of Sichuan.

Hanzhong rice noodles have a long history, unique flavor and soft taste. Chili oil is not as strong as Qin Zhen cold rice noodles, and it is soft and delicate, with Bashu style. Another kind of Qin Zhen is located in Chang 'an County, adjacent to Xi 'an. Qin Zhen has been rich in high-quality japonica rice since ancient times, and it is said that it was a royal tribute when Qin Shihuang was the emperor.

A year of drought has no harvest, and rice has no harvest. The laws of Qin were very strict, and the villagers were afraid of being punished, so they asked a squire for advice.

The next day, the squire figured it out. Qin Zhen cold rice noodles are made by soaking old rice overnight, grinding into pulp, precipitating, skimming the supernatant, steaming in a cage, and adding various seasonings.

Qin Shihuang tasted it, which was soft and smooth, sour and delicious, and it was very pleasant. Therefore, in those days, Qin Zhen cold rice noodles were designated as imperial food. Qin Zhen rice noodles Chili oil is well-made.

Pepper, pepper, fennel and other spices are finely ground, added to the oil, and repeatedly boiled on fire. Bright red color, spicy and attractive.

Qishan people's cold rice noodles are very distinctive. Rice noodles and stuffing in other places are made into paste and steamed in a special iron cage. Qishan handmade noodles are first rolled into noodles, then steamed, and then cut into strips slightly wider than cold rice noodles. Eating is basically the same as rice noodles. Different from rice noodles, handmade noodles have hard taste, high toughness and strong strength.

People around Baoji like to eat, and it is also very popular in Xi 'an in recent years. In recent years, some dough merchants add some colorful foods to the dough to develop colorful dough, such as adding carrot juice to make red dough and adding local Yangxian black rice to make black dough. It makes the original single dough variety richer and makes people's appetite increase greatly.

2. Chenggu Rice Noodle This is my hometown, a place with Wan Li orange sea in Hanzhong Basin. Here, Zhong Ling is beautiful, outstanding, with a warm climate and rich products.

This is the famous hometown of citrus in China-Chenggu. It's a pity not to try the oranges here when you come to Chenggu in autumn, and the oranges in Chenggu are the most in Shengxian Village.

Its orange flavor is refreshing, its skin is thin and juicy, it is early and sweet, its color is fine and white, and its fruit is round. Peel off orange slices with orange teeth and put on gauze clothes to show them.

Put it in your mouth, take a bite and feel the infiltration of orange juice scattered in your mouth ... Walking between orange orchards and wandering in the green tide with orange light, you will feel so close to nature. It will be even more interesting if we can catch up with the local annual Citrus Festival.

The food in Chenggu is not only an orange, but also special snacks such as dough, vegetable tofu and red tofu. Steam the milky white rice paste into a crystal clear and moderately thick rice skin (dough), add seasoning and pour the secret Chili oil, and then enjoy it slowly.

While eating dough, drink dishes made of brine, soybean milk, etc. There is tofu in the dishes, and then try the stinky and delicious Shangyuanguan tofu to ensure that you will fall in love with this unique snack in Chenggu. Up and down for 5 thousand years, since Qin set up a county for 3 thousand years.

Chenggu is also a place with a long history. When it comes to the history of Chenggu, we have to talk about Zhang Qian, a historical and cultural celebrity of Chenggu.

Zhang Qian was born in Chenggu and buried in Chenggu. 2 100 years ago, he went to the western regions 17 years ago and finally opened up the world-famous silk road. He is the first person to go to the world! Today, Zhang Qian's tomb is a national key cultural relics protection unit.

The so-called outstanding people, Zhang Qian's birthplace will be ordinary? There is a national water conservancy scenic spot-Nansha River, which is blue and blue. Bird Mountain where thousands of herons live; There are too many legends here, leaving too many mysterious buildings: Wulong Temple, the birthplace of Mother Earth; Dongyang Palace, the holy place of Taoism, "one person gets the Tao, and chickens and dogs ascend to heaven". Denggao Xiancun to Sendai.

Green mountains and green waters line the green screen, Zhang Qian's hometown of spring dance. In this piece of Qin Balieping, a treasure trove of geomantic omen in the besieged city of Han Xu, there are not only many myths and legends circulating for thousands of years, but also many precious historical and cultural relics.

Not to mention Zhang Qian's tomb, there are more than 60 natural and cultural landscapes such as Baoshan Shang Dynasty Site, Wumen Weir in the Western Han Dynasty, and Han Ancestral Temple in Guli Tomb in the Ming Dynasty. Now the Western Han Expressway has turned the natural moat into a thoroughfare, making it more convenient to come to Chenggu.

If you can come to Chenggu, you can enjoy the elegance of mountain wind in the orange forest in the Everglades twice a day; The lingering of Han Xu's Nine Songs Flowing East; Zhang Qian's persistence in exploring the Silk Road in the Western Seas. Isn't it beautiful to be so comfortable? 3. Chenggu Pippi This is my hometown, a place with Wan Li Orange Sea in Hanzhong Basin.

Here, Zhong Ling is beautiful, outstanding, with a warm climate and rich products. There are many delicious foods in Chenggu, including fruits such as oranges, and special snacks such as vegetable tofu and red tofu.

But the most famous is Chenggu rice noodles. Chenggu dough sheet is made of rice, which is soaked, ground into rice slurry, diluted with water, steamed in a special cage, cooled and cut into thin strips. It has the characteristics of white, thin, light, tender, thin, soft, tough and fragrant, supplemented by bean sprouts, spinach and shredded carrots, and matched with sesame sauce, Chili sauce, garlic juice, ginger juice, mustard and spiced seasoning.

After mixing, red and green set each other off, yellow and white set each other off, the color is bright, the food is refreshing, the smell is fragrant, the flavor is unique, and there are other ways to eat, such as frying and stewing. Now many places have such snacks.

Affordable and delicious, the other is Suining's, which is made of dough, cucumber and bean sprouts. We can also love peppers here.

3. The composition describing the practice of dough sheet is located at the southern foot of Qinling Mountains. There is a kind of delicious food in Hanzhong called Hanzhong dough sheet.

According to legend, the dough began in the Qin and Han Dynasties. It uses rice as raw material, which is soaked, ground into rice slurry, diluted with water, steamed in a special cage, cooled and cut into thin strips. It has the characteristics of white, fine, light, tender, fine, soft, tough and fragrant, supplemented by bean sprouts, spinach and shredded carrots, and matched with sesame sauce, Chili sauce and spicy sauce. After mixing, red and green set each other off, yellow and white set each other off, with bright color, refreshing taste, fragrant smell and unique flavor.

There are many ways to eat dough. In addition to cold food, you can also dry fry. White and bright, crisp and charming, comparable to the shrimp slices at the banquet. There are also ways to eat fried and stewed.

It has long been a popular local snacks with unique flavor. The dough was originally named "Yujingfen", which, as the name implies, is related to the emperor.

Noodles, also known as Shaanxi cold rice noodles, stuffing skin. Among them, Hanzhong dough has the longest history, and Daoxiao Noodles is a home-cooked snack in the streets of Hanzhong, which was once rated as one of the top ten classic local breakfasts in China. Hanzhong is located at the southern foot of Qinling Mountains, rich in rice, and its living customs are similar to those of Sichuan.

Hanzhong rice noodles have a long history, unique flavor and soft taste. Chili oil is not as strong as Qin Zhen cold rice noodles, and it is soft and delicate, with Bashu style. Another kind of Qin Zhen is located in Chang 'an County, adjacent to Xi 'an. Qin Zhen has been rich in high-quality japonica rice since ancient times, and it is said that it was a royal tribute when Qin Shihuang was the emperor.

A year of drought has no harvest, and rice has no harvest. The laws of Qin were very strict, and the villagers were afraid of being punished, so they asked a squire for advice.

The next day, the squire figured it out. Qin Zhen cold rice noodles are made by soaking old rice overnight, grinding into pulp, precipitating, skimming the supernatant, steaming in a cage, and adding various seasonings.

Qin Shihuang tasted it, which was soft and smooth, sour and delicious, and it was very pleasant. Therefore, in those days, Qin Zhen cold rice noodles were designated as imperial food. Qin Zhen rice noodles Chili oil is well-made.

Pepper, pepper, fennel and other spices are finely ground, added to the oil, and repeatedly boiled on fire. Bright red color, spicy and attractive.

Qishan people's cold rice noodles are very distinctive. Rice noodles and stuffing in other places are made into paste and steamed in a special iron cage. Qishan handmade noodles are first rolled into noodles, then steamed, and then cut into strips slightly wider than cold rice noodles. Eating is basically the same as rice noodles. Different from rice noodles, handmade noodles have hard taste, high toughness and strong strength.

People around Baoji like to eat, and it is also very popular in Xi 'an in recent years. In recent years, some dough merchants add some colorful foods to the dough to develop colorful dough, such as adding carrot juice to make red dough and adding local Yangxian black rice to make black dough. It makes the original single dough variety richer and makes people's appetite increase greatly.

2. Chenggu Rice Noodle This is my hometown, a place with Wan Li orange sea in Hanzhong Basin. Here, Zhong Ling is beautiful, outstanding, with a warm climate and rich products.

This is the famous hometown of citrus in China-Chenggu. It's a pity not to try the oranges here when you come to Chenggu in autumn, and the oranges in Chenggu are the most in Shengxian Village.

Its orange flavor is refreshing, its skin is thin and juicy, it is early and sweet, its color is fine and white, and its fruit is round. Peel off orange slices with orange teeth and put on gauze clothes to show them.

Put it in your mouth, take a bite and feel the infiltration of orange juice scattered in your mouth ... Walking between orange orchards and wandering in the green tide with orange light, you will feel so close to nature. It will be even more interesting if we can catch up with the local annual Citrus Festival.

The food in Chenggu is not only an orange, but also special snacks such as dough, vegetable tofu and red tofu. Steam the milky white rice paste into a crystal clear and moderately thick rice skin (dough), add seasoning and pour the secret Chili oil, and then enjoy it slowly.

While eating dough, drink dishes made of brine, soybean milk, etc. There is tofu in the dishes, and then try the stinky and delicious Shangyuanguan tofu to ensure that you will fall in love with this unique snack in Chenggu. Up and down for 5 thousand years, since Qin set up a county for 3 thousand years.

Chenggu is also a place with a long history. When it comes to the history of Chenggu, we have to talk about Zhang Qian, a historical and cultural celebrity of Chenggu.

Zhang Qian was born in Chenggu and buried in Chenggu. 2 100 years ago, he went to the western regions 17 years ago and finally opened up the world-famous silk road. He is the first person to go to the world! Today, Zhang Qian's tomb is a national key cultural relics protection unit.

The so-called outstanding people, Zhang Qian's birthplace will be ordinary? There is a national water conservancy scenic spot-Nansha River, which is blue and blue. Bird Mountain where thousands of herons live; There are too many legends here, leaving too many mysterious buildings: Wulong Temple, the birthplace of Mother Earth; Dongyang Palace, the holy place of Taoism, "one person gets the Tao, and chickens and dogs ascend to heaven". Denggao Xiancun to Sendai.

Green mountains and green waters line the green screen, Zhang Qian's hometown of spring dance. In this piece of Qin Balieping, a treasure trove of geomantic omen in the besieged city of Han Xu, there are not only many myths and legends circulating for thousands of years, but also many precious historical and cultural relics.

Not to mention Zhang Qian's tomb, there are more than 60 natural and cultural landscapes such as Baoshan Shang Dynasty Site, Wumen Weir in the Western Han Dynasty, and Han Ancestral Temple in Guli Tomb in the Ming Dynasty. Now the Western Han Expressway has turned the natural moat into a thoroughfare, making it more convenient to come to Chenggu.

If you can come to Chenggu, you can enjoy the elegance of mountain wind in the orange forest in the Everglades twice a day; The lingering of Han Xu's Nine Songs Flowing East; Zhang Qian's persistence in exploring the Silk Road in the Western Seas. Isn't it beautiful to be so comfortable? 3. Chenggu Pippi This is my hometown, a place with Wan Li Orange Sea in Hanzhong Basin.

Here, Zhong Ling is beautiful, outstanding, with a warm climate and rich products. There are many delicious foods in Chenggu, including fruits such as oranges, and special snacks such as vegetable tofu and red tofu.

But the most famous is Chenggu rice noodles. Chenggu dough sheet is made of rice, which is soaked, ground into rice slurry, diluted with water, steamed in a special cage, cooled and cut into thin strips. It has the characteristics of white, thin, light, tender, thin, soft, tough and fragrant, supplemented by bean sprouts, spinach and shredded carrots, and matched with sesame sauce, Chili sauce, garlic juice, ginger juice, mustard and spiced seasoning.

After mixing, red and green set each other off, yellow and white set each other off, the color is bright, the food is refreshing, the smell is fragrant, the flavor is unique, and there are other ways to eat, such as frying and stewing. Now many places have such snacks.

Affordable and delicious, the other is Suining's, which is made of two halves of dough, cucumber and bean sprouts. If we like Chili, we can also put vinegar here.

4. Write an essay about Chenggu rice noodles, 500 words is the best. I answered first! Hope to adopt! Remember to add points

Hangzhong rice noodles

This is my hometown, Hanzhong Basin, a place of orange sea in Wan Li. Here, Zhong Ling is beautiful, outstanding, with a warm climate and rich products. This is the famous hometown of citrus in China-Chenggu.

It's a pity not to try the oranges here when you come to Chenggu in autumn, and the oranges in Chenggu are the most in Shengxian Village. Its orange flavor is refreshing, its skin is thin and juicy, it is early and sweet, its color is fine and white, and its fruit is round. Peel off orange slices with orange teeth and put on gauze clothes to show them. Put it in your mouth, take a bite and feel the infiltration of orange juice scattered in your mouth ... Walking between orange orchards and wandering in the green tide with orange light, you will feel so close to nature. It will be even more interesting if we can catch up with the local annual Citrus Festival.

The food in Chenggu is not only an orange, but also special snacks such as dough, vegetable tofu and red tofu.

Steam the milky white rice paste into a crystal clear and moderately thick rice skin (dough), add seasoning and pour the secret Chili oil, and then enjoy it slowly. While eating dough, drink dishes made of brine, soybean milk, etc. There is tofu in the dishes, and then try the stinky and delicious Shangyuanguan tofu to ensure that you will fall in love with this unique snack in Chenggu.

Up and down for 5 thousand years, since Qin set up a county for 3 thousand years. Chenggu is also a place with a long history. When it comes to the history of Chenggu, we have to talk about Zhang Qian, a historical and cultural celebrity of Chenggu.

Zhang Qian was born in Chenggu and buried in Chenggu. 2 100 years ago, he went to the western regions 17 years ago and finally opened up the world-famous silk road. He is the first person to go to the world! Today, Zhang Qian's tomb is a national key cultural relics protection unit.

The so-called outstanding people, Zhang Qian's birthplace will be ordinary? There is a national water conservancy scenic spot-Nansha River, which is blue and blue. Bird Mountain where thousands of herons live; There are too many legends here, leaving too many mysterious buildings: Wulong Temple, the birthplace of Mother Earth; Dongyang Palace, the holy place of Taoism, "one person gets the Tao, and chickens and dogs ascend to heaven". Denggao Xiancun to Sendai. Green mountains and green waters line the green screen, Zhang Qian's hometown of spring dance. In this piece of Qin Balieping, a treasure trove of geomantic omen in the besieged city of Han Xu, there are not only many myths and legends circulating for thousands of years, but also many precious historical and cultural relics. Not to mention Zhang Qian's tomb, there are more than 60 natural and cultural landscapes such as Baoshan Shang Dynasty Site, Wumen Weir in the Western Han Dynasty, and Han Ancestral Temple in Guli Tomb in the Ming Dynasty.

Now the Western Han Expressway has turned the natural moat into a thoroughfare, making it more convenient to come to Chenggu. If you can come to Chenggu, you can enjoy the elegance of mountain wind in the orange forest in the Everglades twice a day; The lingering of Han Xu's Nine Songs Flowing East; Zhang Qian's persistence in exploring the Silk Road in the Western Seas. Isn't it beautiful to be so comfortable?

About Hanzhong cuisine, there are less than 500 words. I love snacks in my hometown. My hometown is Hanzhong City, Shaanxi Province. The most famous snack here is seemingly ordinary dough! Everyone has eaten the dough, which is as simple as water and flour. Now the flour water is steamed in a steamer. Complicated enough to need to adjust the water time; It's so delicious that people can't forget it once they eat it. Dough can be divided into two types: flour dough and rice dough. Personally, I prefer to eat flour dough. Because not only making flour dough is simple, but gluten can also be eaten. Mixing gluten in dough is delicious, and baking it on the stove is also a pleasure. It's all due to the dough. The process of making dough is very simple. Just mix it with the dough, get a basin of clean water and wash your face with water until you put it in the water. Just steam it in a pot, steam it, cut it, put all kinds of seasonings, and a bowl of delicious dough will be fine. The dough is delicious and looks like jade. Smell it and you can draw out the greedy bugs in your stomach, which makes you feel even worse after eating it. When you come to Hanzhong, you will see rows of noodle shops on the street, but it depends on which one is better. You can eat hot and cold dough and just get up in the morning. The delicious food in our hearts is unforgettable for a long time. Many visitors to Hanzhong must try this delicious dough and the special snacks in our hometown. They all think it's a mistake not to support it. There is dough in most places, but which one is better than my hometown? I love my hometown, my hometown snacks and my hometown dough.

6. Hanzhong flavor ratio of making Hanzhong rice noodles: (special material for cold rice noodles) 150g: (three kinds of peppers) 500g: (rapeseed oil) 4000g. As tastes vary from place to place, please cable your city so that we can provide you with all kinds of raw materials suitable for local tastes. 1. raw materials: four bags of spices (. 4. After the rapeseed oil is boiled, let it cool slightly for about 1 minute, then pour it into the container and put it in turn (first put a little pepper in the oil, preferably after 30 seconds, the pepper will not turn black, then put a lot of pepper, and stir the seasoning evenly (don't make a mistake in the order of putting the materials).

7. How to make Hanzhong rice noodles Hanzhong Basin has a humid climate, fertile land and rich products, and is rich in rice, which is known as the "Northwest Xiaojiang" and "Land of Fish and Rice".

Hanzhong rice noodles are made of high-quality rice which is abundant locally. Rice is washed clean in advance, soaked and ground into rice slurry, and then adjusted to be thick. Then brush the oil with a special washbasin, pour in a proper amount of rice slurry, put it in boiling water and steam it. Take out the basin, soak it in cold water a little, turn the chopsticks head along the pot and buckle it backwards, and you can make a white and soft dough. This method is often used in families. The purpose of soaking in cold water is to separate the steamed dough from the basin. After steaming a few more pieces, if there is no adhesion, you can use them.

When steaming in the steamer, you can make multiple pieces of dough at a time, scoop a proper amount of rice paste in each layer of drawer cloth, spread it out and stack it in the steamer. Usually cook for 2-3 minutes. This method is often used in noodle restaurants.

Put a little rapeseed oil on the dough to prevent adhesion, fold it and cut it into strips with a knife. Hot dough is steamed, cut and eaten, generally cut wider. Cut it carefully when it is cold. Ingredients: rice (soaked, ground into thick and suitable rice slurry, steamed into dough in a cage).

Side dishes: bean sprouts, shredded potatoes, celery, spinach, shredded carrots, shredded cucumbers, etc.

Seasoning: Chili oil, monosodium glutamate, refined salt, vinegar, soy sauce, garlic paste, etc. Some noodle restaurants also have special seasoning water. Chili oil is the most important seasoning for dough. The production steps are as follows: burning rapeseed oil until it boils and smokes, cooling slightly, pouring the oil into a container after it is smokeless, and then adding the special seasoning for dough and Chili noodles into hot oil and stirring evenly. It's best not to blacken the Chili noodles, the color is brown. It is best to use uncolored virgin rapeseed oil. The formula of special seasoning for dough is shown in the figure (for example only), and the ratio of seasoning to Chili noodles is 1:5. Pepper noodles should not be too fine, they are easy to burn black and taste bad. You can also add a proper amount of white sesame seeds to the Chili noodles to improve the taste. 1. steamer, or basin (also known as face gong)

Materials: aluminum alloy, galvanized iron sheet, stainless steel, bamboo and wood.

2. Stone mill (hand mill) and rice beater are both commercially available products.

Output: The rice thresher can process and produce about 50 kilograms of soaked rice per hour, and the hand mill is mostly used in rural families (mountainous areas).

Among the 500-word housework, I think Dumpling Skin is the most interesting. But there are many people at home, and I am a child, so it is not my turn to do this job. Whenever I pick up a rolling pin and try it, my mother always lets me "trainee". I was unconvinced and argued, "Who can't roll noodles?"

This year's Spring Festival, my family will package jiaozi. My mother specially gave me a chance to show my skills and let my father and I take turns rolling noodles.

The intense labor began, and my father quickly rolled a rolling pin and skillfully turned the dumpling skin. Soon, sheets of dough with thick middle and thin sides flew out. So jiaozi's "assembly line" began to run smoothly: mom quickly clamped jiaozi with a big belly, grandma put a pot full of jiaozi neatly, grandpa arranged boiling water in the kitchen to fry jiaozi ... I confidently picked up a rolling pin and went to roll the noodles. But the dough turns slowly, and the dough is thin at the edge and thick in the middle. Mother put a pinch of stuffing, and jiaozi's big belly cracked! Oh, what a shame!

Mother said, "You are always unconvinced, and you still want to eat jiaozi." Dad quickly demonstrated that the key to rolling skin is the cooperation of both hands. First, flatten the skin as flat as possible, so as to save the time for rolling. Then, hold the edge of the skin with your left hand, turn it over, and roll it with your right hand, not more than half a skin, otherwise the middle is thin and the edge is thick. The dough rolled out in this way is more tough and delicious than that bought. I did it according to my father's demonstration, which was much better than before. I thought, "with so much knowledge in a small dough, life is really not simple!"

This incident made me understand that it is easy to see flowers, but difficult to embroider. Only by learning with an open mind can you succeed.

9. Unit 2 of Grade 6 is about 500 words. Xi 'an, a beautiful and culturally rich ancient city of Liangpi in Shaanxi, is my hometown. There are many snacks in my hometown. Meat and steamed stuffed bun have a long aftertaste, while mutton and steamed stuffed bun make you eat with relish. But Xi 'an people like to eat cold rice noodles all year round, which is cool and refreshing. At first glance, people's mouths will be full of saliva. The main characteristics of cold rice noodles are: gluten, thinness, thinness and softness. Xi 'an cold rice noodles can be divided into four categories according to different raw materials and manufacturing methods: Hanzhong cold rice noodles, Qin Zhen cold rice noodles, Huimin sesame sauce cold rice noodles and Qishan handmade noodles. My favorite food is Hanzhong rice noodles. There is also a beautiful and ancient legend about rice noodles: it is said that rice noodles have a history of more than 2000 years. During the Qin Shihuang period, it was said that rice noodles had a history of more than two thousand years. People can't provide high-quality rice to the court. A man named Li Shier ground rice into flour and steamed rice skin for Qin Shihuang to eat. Qin Shihuang ate with relish and ordered him to cook this good dish every day. Finally, a well-known traditional snack-rice skin was formed. The production process of Hanzhong rice skin is very thorough, and there are strict requirements from rice selection to steaming, so that the rice skin made will be as white as snow before serving. Let you taste it in your mouth, smell it in your heart, and have an endless aftertaste. Speaking of which, I can't help drooling and want to eat. If you come to Xi 'an, my beautiful and ancient hometown, I will definitely invite you to try this delicious snack with Shaanxi characteristics-Hanzhong rice skin.