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Pengertian Bunga

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Bunga lengkap memiliki bagian-bagian sebagai berikut.

1. Tangkai Bunga, Tangkai bunga merupakan bagian yang berada pada bagian
bawah bunga. Tangkai ini berperan sebagai penopang bunga dan sebagai penyambung
antara bunga dan batang atau ranting.
2. Kelopak Bunga, Kelopak bunga merupakan bagian yang melindungi mahkota bunga
ketika masih kuncup. Biasanya, bentuk dan warnanya menyerupai daun.
3. Mahkota Bunga, Mahkota bunga umum nya memiliki warna bermacam-macam
sehingga disebut perhiasan bunga. Warna yang menarik itu berguna untuk memikat
kupu-kupu atau serangga lainnya agar hinggap pada bunga. Serangga tersebut dapat
dalam proses penyerbukan.
4. Benang sari dengan serbuk sari sebagai alat kelamin jantan.
5. Putik terdapat di bagian tengah-tengah bunga. Biasanya, putik dikelilingi oleh
benang sari. Putik berfungsi sebagai alat kelamin betina. Putik terdiri atas kepala putik
dan tangkai putik.
6. Dasar dan tangkai bunga sebagai tempat kedudukan bunga.
Bunga yang memiliki tangkai, kelopak, mahkota, benang sari, dasar
bunga, dan putik disebut bunga sempurna. Jika memiliki semua bagian
kecuali putik, maka disebut bunga jantan. Jika memiliki semua bagian
kecuali benang sari, maka disebut bunga betina. Bunga yang memiliki
benang sari dan putik disebut bunga hermafrodit.

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FRIED RICE MADE IN CHEF PINAN


Ingredients :
2.
3.
4.
5.
6.
7.

1. 1 plate of white rice


1 egg
Meatballs
1 teaspoon of salt
Garlic
3 tablespoon of cooking oil
Flavor of fried rice from Royco

How to make :
1. For the first time, cut the meatballs and garlic

2. Prepare

friying

pan

according to your taste

and

pour

the cooking oil

3. Heat by using a medium flame


4. Put the egg, garlic and meatballs and stir until fragrant
and ripe

5. Put 1 plate of white rice with flavor of fried rice from


Royco and put 1 teaspoon of salt then stir until mixed
with all the ingredients

6. If you have smelt a fragrant and your fried rice has


already cooked, you have to serve on a plate

7. Your delicious fried rice is ready to serve

Preparation

Wash and finely chop the green onion. Lightly beat the eggs
with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the
oil is hot, add the eggs. Cook, stirring, until they are lightly
scrambled but not too dry. Remove the eggs and clean out the
pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes,
using chopsticks or a wooden spoon to break it apart. Stir in the
soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back
into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Preheat a 14-inch wok, or the largest pan you own, over high
heat for about one minute. Swirl in about two tablespoons of oil
and heat it until it shimmers. Reduce the heat to medium and
add some minced garlic and chopped onion, then stir until
fragrant.
Add the vegetables I like carrots, peas, broccoli, and napa
cabbage, chopped into bite-sized pieces in order of how long
they will take to cook (carrots and broccoli usually take the
longest, and should be added first). Cook until they're tender,
about two to three minutes.
3. Add the cooked meat, and cook it for a minute or so to let it
crisp up.

4. Move all the ingredients to one side of the wok. Crack two
eggs into the middle, letting them sit for a minute or so until
they begin to set. Then, stir to scramble them until they are
almost cooked through, but still a little soggy.
. Add the rice, stirring and tossing between each addition. Use
your spatula to break up any clumps. Add a few tablespoons of
your chosen sauce (tamari, oyster sauce, bottled teriyaki
sauce, chili paste, etc.), plus salt and freshly ground black or
white pepper to taste. Don't add too much sauce or things will
get mushy.
6. Stir everything swiftly around the wok until the rice is heated
through, well-coated, and well-colored (little bits of white here
and there are okay). Add more oil if the rice begins to stick to
the wok; reduce the heat if it starts to scorch. Taste and adjust
seasonings if necessary, then divide the rice among dinner
plates. Serve immediately and enjoy!