Guo Yongjie s successful methods and steps, and the methods and steps of successful appeal

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Raw materials: 500ml of pure milk (milk powder can also be washed, but whole sweet milk powder such as Sanlu and other brands cannot be washed, the best is Yili's sugar-free whole milk powder) 125ml of plain yogurt (for bacteria, it must be original).

Tools: Rice cooker, porcelain cup with lid, spoon, microwave oven (you can also heat milk by other methods, but microwave oven is not only fast, but also easy to heat).

How to make:1Put the porcelain cup (together with the lid) and spoon in the rice cooker and boil for 10 minutes to sterilize (other methods are also fine, the key is to sterilize the cup).

2.Take out the cup and pour in the milk (7 points full, if the milk is newly opened, it has been sterilized very well, you can sterilize it without boiling), put the milk in the microwave oven and heat it so that the wall of the hand mold cup is not hot.

If it is milk in plastic bags, it is best to boil it and let it dry until it is not hot before moving on to the next step.

3.Add the yogurt to the warm milk, stir well with a spoon and cover.

4.Turn off the power of the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other thermal insulation items, and use the residual heat in the pot to ferment.

After 8-10 hours, the low-sugar yogurt is ready If you make it in the evening, you will be able to drink delicious yogurt the next morning

Successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, it smells milky, if you are not afraid of fat and like sweets, you can add sugar before eating. Do not add sugar before fermentation.

Homemade yogurt cannot be sealed, so the storage time is shorter than that sold in the market, and it can only be stored in the refrigerator for 2-3 days

Notes:1The strain yogurt used should not be used with fruit ingredients, let alone fruit-flavored yogurt.

2.If the temperature of milk is too high, it will kill the lactic acid bacteria in the yogurt and cause fermentation failure, if the temperature is too low, it will cause slow fermentation, so as not to burn your hands to the touch (microwave heating often causes uneven heating, you should stir it with a spoon and try the temperature again).

3.Do not use the heat preservation gear of the rice cooker for fermentation, because the temperature of the heat preservation is too high, and the rice cooker must be powered off when the heat preservation fermentation. If you make yogurt in winter, you can put a porcelain cup on the heater to leaven.

4.Porcelain cups with lids are best for fermentation vessels, and hard plastic cups are also acceptable, but if the quality of the quilt is not up to par, it is easy to deform when heated and sterilized. The lid is very important, lactic acid bacteria are anaerobic bacteria, and an oxygen-free environment is more conducive to fermentation.

5.It is best not to use disinfectant solution for container sterilization, because if it is not rinsed cleanly, it will kill lactic acid bacteria and make fermentation fail. Heat sterilization is the safest method.

6.There are anti-milk (containing antibiotics) that are not suitable for making yogurt.

7.Bacterial yogurt can occasionally fail to ferment due to its inconsistent quality.

1.Prepare 2 bags of milk (about 250ml) 4 cups (150ml with lid) 1 metal spoon 1 bamboo chopsticks Thermometer.

2。Sterilize using containers and tools.

3。After boiling fresh milk, cool to about 30°C and put it in 4 cups on average.

4。Stir well and close the lid (add kefir).

5.Put 2 in the shade and the rest in a warm place for 24 hours to observe.

Statement; I haven't done it, I don't know the lessons of success and failure).

Is it okay to make mulled wine?

Ingredients and utensils: a piece of koji, 1500 grams of glutinous rice, a cup of cold boiled water.

Clean containers, steamers, clean chopsticks, clean steaming cloths.

Production steps: 1. Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (using medium temperature fermentation, if the rice is too hot or too cold, it will affect the fermentation of koji); 2. Shovel out some of the rice into the container used to ferment the rice wine (I used a ceramic soup pot with a lid) and spread a layer on the ground; 3. Spread some of the twisted koji evenly on top of the rice layer 4. Shovel out some rice and spread it on top of the koji powder just now, and then spread a layer of rice ......In this way, a layer of rice and a layer of koji are spread, about 4 layers (feel free, depending on how much rice and koji you have); 5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep warm); 6. Ferment for about 36 hours, open the lid of the container (at this time it is already full of aroma), fill it with cold boiled water (in order to stop fermentation), then cover the lid and put it in the refrigerator (stop fermentation as soon as possible and eat it as soon as possible) Experience: 1. The key to making wine is to be clean, and everything should not be stained with raw water and oil, otherwise it will become moldy and hairy.

You should first wash and dry the container for steaming rice, the spatula for shoveling rice, and the container for fermenting rice wine, as well as wash and dry your hands. 2. In the middle of fermentation (12 hours, 24 hours), you can open the lid to see (don't open the lid often), if there is no wine aroma and the rice has not yet formed a tofu cube, you can take the container lid to the kitchen fire to heat, and then cover it, so that the rice in it will not continue to ferment due to insufficient temperature (this is my local trick). 3. The production process of the wine is very clean, so if you occasionally find some hair (sometimes because the fermentation time is too long), remove the hair, and the wine can still be eaten.

If every time you make a sake brew that is covered with long hairs and colorful, it is estimated that some of the production links are stained with raw water or oil and are not clean, I advise you not to eat it, and you will pay the tuition this time. 4. I have also made sake brewing with ordinary rice, and the effect is also good.

1.500 grams of fresh milk, 2 teaspoons of sugar, 1 tablespoon of yogurt.

2.Fresh milk boiled, sweetened and cooled to 35-40 degrees Celsius.

3.Add yogurt and stir well.

4.Keep warm for 5-6 hours.

1.Fresh milk is boiled (as much as you want, depending on how much you cook).

2.Cool down to around 25-35 degrees (your crunch nest is about 30 degrees or so!). b Khan).

3.Stir with yogurt. After stirring, put it in a container (bottles and cans are fine). But be sure to seal)

4.Then find a warm place to put it away! Don't let the temperature drop below 20 (but don't put it in a pot and cook it either!). What you should know about the consequences! ）

The "clay figurines" have a wide range of themes, either reflecting folk customs, or taking from folk tales, stage plays, or directly from classical literary masterpieces such as "Water Margin", "Dream of Red Mansions" and "Romance of the Three Kingdoms". The sculptured works are not only similar in shape, but also depict gods in form, achieving the state of both gods and forms. "Clay figurine" color sculpture with simple and elegant color, pay attention to the materials, the pinched clay figurines have lasted for a long time, not dry and cracked, lifelike, and enjoy a good reputation in the world.

Clay figurines belong to indoor display sculptures, the general size is not large, about 40 centimeters high, can be placed on the desk or shelf, so it is also called shelf sculpture, color sculpture art, is a wide range of art forms, used in various environmental decoration, has an important role in serving the society and beautifying the environment.

The color sculpture of "Clay Man Zhang" raises the traditional clay figure to the level of round sculpture art, and is decorated with colors and props to form a unique style. It is another peak of clay sculpture art in China after Liu Yuan in the Yuan Dynasty, and its works are exquisite in art, and their influence is far and wide all over the world, and occupies an important position in the history of folk art in China.

The above is the content of the "Encyclopedia".

Here's my humble opinion:

The clay figurines are now one of the intangible cultural heritages, and the artistic level is naturally high.

The way of inheritance has broken the tradition and can be passed on well. However, with the changes of the times, the traditional art form has a strong commercial atmosphere in contemporary society, and the clay figurines are inevitably pursuing "marketization" in order to seek better survival and benefits. The expansion of the scope of artistic influence brought about by marketization will also be easy to lose the charm of traditional crafts due to excessive pursuit of profits, and based on the position of the people.

It depends on the positioning decisions of the bearer and the relevant party of cultural management.

On the road of life, I have encountered many setbacks and difficulties. Whenever I solve a problem independently and succeed in it, I always have indescribable joy in my heart. On the path of my life, there is one thing that I remember vividly.

In this hot summer vacation this year, Guangdong Province held an essay contest of "Read a Good Book in Summer Vacation". Many of my classmates actively participated in this activity, and of course I was no exception.

Based on the recommended books, I chose one of them - "Chocolate Flavored Summer Vacation".At first, I read the book with relish, and a book as thick as a brick was swept away by me in the blink of an eye. The next link is to write the feeling after reading, but my mind is blank, and I don't know how to write.

So I racked my brain for several days, and finally Pei Gai came up with a way to write it: I first gave it a subheading, and then I talked about my feelings around the subheading. After today's struggle, my feelings after reading have finally been written.

So I revised it carefully, and after the revision, I gave it to the teacher, and according to the teacher's teachings, I revised it again. The last vivid and expressive feeling after reading was born.

A few days ago, I learned that the article I wrote during the summer vacation won the first prize in Guangdong Province! At this moment, my heart is happy and excited, and my heart is complacent, I think it has something to do with my method, the topic is different, I feel that this year's summer vacation time has not been in vain, even if it is a summer vacation to write an ingenious essay, I think it is worth it. Of course, I would also like to thank my teacher, she is very busy, and she still finds time to help me revise my essays in her busy schedule, so the teacher is indispensable.

The moment I stood on the podium, I couldn't help but sneak a glance at the expressions of my classmates, and I saw that each of them threw envious glances at me, and some of them even shouted "wow". I bask in the sun and enjoy the joy of success. It turns out that success is so simple, and so sweet!

Success requires strength, and perseverance, because "there is no best, only better"!Only those who are never arrogant will achieve success again and again on the road of life. I will continue to work hard to achieve more success!