Everyone knows that cycling is an interesting, healthy and economical way to travel. The advantages of bicycles are as follows: ry commuter can dve directly to the place they have to go without changing station or mode. Bicycles are maneuverable in the maze of the city.
They can dve laterally to avoid gd congestion. They can land on any shelf, railing or parking meter outside the business place, and can be bught into the building at any time Outside parking or secuty. Cycling is also good for o envinment.
Bicycles are pollution-free and good for o health. Cycling is the cheapest way to travel besides walking. Although it has many advantages, it is not suitable for long-distance travel.
Most bicycles have no of in case of rain. We can't take o family with us unless they have their own bicycles and so on.
Television is now a non operational part of o daily life. We watch TV pgrams ry day, fm which we learn a lot. For example, we study geolo and biolo on the discovery channel, and we learn machinery and modern technolo on the science channel.
Recently, we were very happy watching TV pgrams. There is a TV sees called "the big bang theory". I like watching TV and studying.
My favote TV should be TV play. Parents: favote: the water in my zoo can be drunk now|.
Ramen is a kind of hand-made or hand-made Chinese noodles. It is also the name of the dishes using these noodles [editor] the dishes used are usually served with beef or mutton seasoned soup, called t 抩 ni Ā n, but sometimes covered with tin foil and served with ketchup, which literally means "ch ǎ OMI á n". (L ā) means Ramen or ramen, and (MIA é n) refers to noodles.
The manual pcess involves taking a piece of dough and stretching it over and over again to make many thin, long noodles. There are sral different kneading methods, but they all use the same method concept: a piece of dough is repeatedly stretched and folded on itself to ali the gluten and heat the dough to stretch. When the dough is lled to an operable thickness and cut into operable parts, the starting end of the dough will nr be used becse the gluten does not ali in the middle.
Then the dough is pulled to about an arm's width. The puller tns the dough into a circle, combines the o ends into a dough, and s his fingers into the circle so that it will not stick to himself. The pulling doubles the len of the dough and divides the thickness of the dough into o parts.
This pcess is repeated sral times until the required thickness and quantity are reached. Some stretchers immerse the dough in the flo dung the stretching stage to keep the dough separate. When flo is used, the last noodle is usually knocked on the preparation board, and then the extra flo of Lanzhou style is removed.
The dough is operated in a stng way. It's direct, fast, dragging, no isting or wavy. Some drafters often slam the noodles on the preparation board to ense n stretch and uniform thickness.
In Beijing, flo is sometimes used to dust the dough to prnt it fm sticking to the dough. The dough is isted and stretched gently.