с тестом по англйскому 1) Образовать отрицательную и вопросительную форму
a. you have just written a test
b. she has already tidied her room
2) Распределить слова-спутники на 2 столбика Present Simple и Present Perfect
слова: every Monday, just, already, often, sometimes, ever, never, this week, usually, every evening, yes
3) Раскрыть скобки, употребив Present Perfect
1. They... just... (to do) their homework
2.He... already... (to make) the project
3.We...never... (to be) to London
4. She... just...(to wash) the baby
Beshbarmak: recipe Every self-respecting hostess in Kazakhstan knows how to cook beshbarmak. And many of them try to change the traditional recipe, adding to it their own zest. We will cook with you beshbarmak according to the classic recipe. For this we need:
Thoroughly rinse the meat and cut it into several large pieces. Transfer the meat into a deep pan, pour 4 liters of water and put it on a small fire. Bringing the water to a boil, you need to reduce the heat and continue cooking the meat for 3-4 hours. Regularly remove the foam that forms on the surface of the broth and put aside a portion of the fat. Approximately one hour before the meat is ready add the pre-peeled vegetables and spices - carrots, onions, bay leaves, peppers and salt to the broth.
To cook beshbarmak in Kazakh, we need the following ingredients:
1,5 kg of meat (you can choose what you prefer to taste - beef, horse meat or mutton), borshbukak dough, 4 onions, 1 large carrot, greens, sweet pepper and bay leaf.
If you have all the products necessary for preparing the dish, we can safely proceed to master the recipe for beshbarmak.
Beshbarmak: recipe
Every self-respecting hostess in Kazakhstan knows how to cook beshbarmak. And many of them try to change the traditional recipe, adding to it their own zest. We will cook with you beshbarmak according to the classic recipe. For this we need:
Thoroughly rinse the meat and cut it into several large pieces. Transfer the meat into a deep pan, pour 4 liters of water and put it on a small fire. Bringing the water to a boil, you need to reduce the heat and continue cooking the meat for 3-4 hours. Regularly remove the foam that forms on the surface of the broth and put aside a portion of the fat. Approximately one hour before the meat is ready add the pre-peeled vegetables and spices - carrots, onions, bay leaves, peppers and salt to the broth.