----- Nội dung dịch tự động từ ảnh -----
I'm Roy and this is my wife, Joan. Welive on a farm, so we have to get up early,
at about 5.30. We start a day at 6 a.m with a big breakfast- bacon, sausages, eggs,
comatoes and mushrooms. We havetoast, too, and two or three cups oftea.
Our big meal of the day is lunch at 12 o'dlock. We have meat with potatoes and
vegetables, then a big pudding, such as apple pie and custard, and a cup oftea.
At five o'clock we have tea. That's a light meal- eggs perhaps, or cheese on toast,
and then cakes or biscuits and another cup of tea. On Fridays and Saturdays we go
co the pub in the evenings and we have a few pints of beer.
Meals
When
What
1.
Breakfast
2.
II. Put a word from the box in each gap to complete the following passage
are
special
kinds
for
when
тixed
introduction
dish
easy
dried
is called Nem Ran by northeners and Cha Gio by
of Nem Ran dates back to a time (3)_
This (1)
southerners. In Ha Noi, the (2)_
__Cha Ca had not existed. Although it ranks among Vietnam’s specialty dishes,
Nem Ran is very (4)_
preferred food on (5)
Ingredients used (6).
or unshelled shrimps, twokinds ofedible mushroom (Nam Huong andMocNhi), (7)
_onion, duck eggs, pepper, salt and different (8)_
are (9)
paper into small rolls. These rolls (10)_
to prepare. Consequently, it has long been a
occasions such as Tet and other family festivities.
Nem Ran comprise of lean minced pork, see crabs
of seasoning. All
thoroughly before being wrapped with transparent rice
then fried in boiling oil.