Explain the history of Italian football in detail?

<> "Yeast Fermentation Method for Making Steamed Bread] There are two methods of yeast fermentation for making steamed bread: [Primary Fermentation Method]: Steps:

Raw and auxiliary materials and dough pressing forming fermentation Steam all the raw and auxiliary materials are added at one time to form a dough. [Secondary Fermentation Method]: Steps:

Part of the raw and auxiliary materials The first dough The first fermentation The second dough pressing and forming The second fermentation The first steaming dough, taking 30% of the flour, adding all the dry yeast, and forming a dough; For the first fermentation, the reconciled dough is fermented at a temperature of 26-28 degrees and a humidity of 70-80 percent for 8 to 12 hours. The second dough: add the remaining 70% of the dough to the already fermented dough, add 40% water, mix the dough, and after the dough is reconciled, the dough is pressed and shaped to make a steamed bun blank.

Second fermentation: The formed dough is fermented for about 60 minutes at a temperature of 28 degrees Celsius and a humidity of 70 to 80 percent. Steaming:

After the dough has risen, steam in a basket with boiling water for 20 minutes.

1. Oil temperature identification.

For cooking methods that use oil as a heat conductor, the key is to correctly identify and master the oil temperature. As a matter of practical experience, three stages are used for cooking: 3rd and 4th maturation (warm oil pan), 5th and 6th maturation (hot oil pan) and.

Seven and eight ripe (Wang oil pot). What is said here"into", which is equivalent to 1 10 of the ignition point temperature of the grease compared to the ignition point of the grease. Different oils and fats have different ignition points, and it is customary for us to take a nearby integer and set 300 degrees Celsius as the oil temperature.

Regardless of the type of grease used for cooking, the approximate temperature of the oil in the above three stages can be measured with a thermometer. However, in practice, it is not possible to measure the temperature with an instrument while cooking, but can only be identified by practical experience. The situation is as follows (the temperature of the oil is measured by sampling test):

After correctly identifying the oil temperature, it is also necessary to pay attention to the three variables closely related to the oil temperature, such as the size of the firepower, the nature of the raw material and the amount of blanking.

Second, the control of oil temperature.

1. The oil temperature should be lower when the raw materials are put into the pot. Because the fire can cause the oil temperature to rise rapidly. If the raw materials are put into the pot under the condition of strong fire and high oil temperature, it is easy to cause the phenomenon of sticking raw materials and uncooked outside and coke.

2. On medium heat, the oil temperature can be higher when the raw materials are put into the pot. Because the oil temperature rises slowly when heated over medium heat, the oil temperature is lowered after the raw materials are put into the pot, so the actual temperature cannot be reached, causing the raw materials to become old due to the fall off of the paste and excessive water loss.

3. In the operation, if it is found that the fire is too strong and the oil temperature rises too quickly, the pot should be immediately removed from the stove, or"Add cold oil to the pan or turn off the gas to keep the oil temperature at a suitable level.

4. If the amount of feeding is large, the oil temperature can be higher when the pot is placed. Because the raw material itself is cold, the number of raw materials is large, which will make the oil temperature drop rapidly. Therefore, the oil temperature should be higher, and it should be reduced to the required temperature after cutting to ensure the quality of the dish.

5. If the amount of feeding is small, the oil temperature can be lower when the pot is put into the pot. The amount of raw materials is small, and the oil temperature drops slowly and rises quickly, so the oil temperature is lower when blanking, and it just rises to the required temperature after blanking.

6. The oil temperature should also be properly controlled according to the old and tender texture and shape and size of the raw materials. When cooking, these keys are not isolated, they must be taken into account and mastered flexibly.

In fact, the shelf life is only that the manufacturer must ensure that the product is still of good quality within six months, and that it has not expired if it can be drunk. Of course. You said, can't it be drunk after the expiration date?

Not necessarily, if the conditions for replay are better, then the shelf life must be longer than the six months mentioned here. This must be yes, or it will expire in just one day after six months. That, that, that, that, that, that.

The timing is too precise, right? This product is not so accurate, but it is stipulated by the state, at least six months and six months are no problem!

The reason for the decline of Italian football is the lack of green and yellow, they used to have many excellent players, but now because the youth training is not doing well, so they have not been able to dig out better players, and they are slowly declining.

Because of the lack of star players, the veterans have retired, and these current players cannot shoulder the heavy responsibility, the offense is good, and the defense is a big colander.

The main reason is that the current Italian team is in a period of inactivity, most of the veterans of the team are retiring or about to retire, and the younger generation is inexperienced, so it is gradually declining.

However, the heart is sexual, and indulge yourself in love.

Italy's results at the European Championship are not ideal, with Germany and France behind the exact standings. In total, he won a first prize, a runner-up once, and a top four twice.

Here is the detailed historical record of the Italian team in the European Championship as of 08:

1960 01 France did not participate.

1964 02 Spain Qualifiers were eliminated.

1968 03 Italian Champion.

1972 04 Belgium Qualifiers were eliminated.

1976 05 Yugoslavia Qualifiers were eliminated.

1980 06 Italian Fourth.

1984 '07 France Qualifiers were eliminated.

1988 08 Germany Semi-finals.

1992 09 Sweden Qualifiers were eliminated.

1996 10th England Group Stage.

2000 11th Netherlands, Belgium runner-up.

2004 12th Portugal Group Stage.

2008 13th Switzerland, Austria quarterfinals.

<> fact, there is no scientific basis for the statement that drinking a cup of yogurt after a meal can help the human body digest, but yogurt can play a good role in promoting the peristalsis of the gastrointestinal tract, so that the peristalsis of the gastrointestinal tract is faster, and drinking a cup of yogurt after eating can better promote the secretion of digestive juices, so this is also from another aspect to help the human body better absorb nutrients. If you have eaten a lot, it is advisable not to drink a cup of yogurt right away. Because yogurt can increase a person's satiety and make people feel more full.

Drinking yogurt after eating a lot of things will increase the burden on the gastrointestinal tract and make people uncomfortable, which is not conducive to better digestion and absorption of the human body. And yogurt already contains a part of the calories, just after eating has added a lot of energy to the body, and drinking a cup of yogurt will consume more calories, if often this may make people more obese, which is not conducive to the state of physical health. In fact, you can not only drink yogurt after meals, but you can also drink yogurt on a regular basis.