1. How to write the composition of Suzhou snack bean curd brain in 511 words

This. . . It's boring to let others write it all, so we can only give an idea. I suggest eating first. . . (flying by pia, joking)

The first paragraph can always be written. There is such a snack in Suzhou, called bean curd brain, which makes people eat it and never forget it. Or something else, anyway, I am fascinated by this food or something. Just a few words.

In the second paragraph, you can describe the appearance of food from all angles of color, smell and taste. For example, the faint smell of tofu fills the air at the tip of the nose, and the sentences are beautified with metaphors, personification and beautification.

Next, you can write about the production method or the environment for eating tofu flowers. For example, there are many people around, and everyone is enjoying this delicious food and feeling the leisurely and plain atmosphere.

that's enough here, but if you don't think it's enough, you can sublimate the theme. This is not only a kind of food, but also the crystallization of the wisdom of working people. Or: what it inspires us is a kind of life, a plain and simple life.

At the end, I love tofu brain or something.

It's hard to play. If you are satisfied, you will get extra points. It's really no motivation to answer questions without scores. 2. Composition about Tofu Brain 81 words

When eating delicious Tofu Brain in a small shop, a person comes to mind-grandpa who sells Tofu Brain at the village entrance. The tofu brain he sells is delicious! But he looks very scary. His eyes are like zombies in horror movies. According to my mother, I was scared to cry by him when I was a child. Maybe he looks scary, and he becomes very lonely.

But once this scary-looking grandfather taught me the truth of being a man, and he opened his heart to the world with his own actions.

that morning, I was sitting in a beautiful dream when my mother called me, "lazy pig, go to the village and buy some tofu brains for my mother." Mother's life is hard to break, so I had to say goodbye to the warm little bed and walk to the village with my eyes still awake. I saw a woman buying tofu brain at his booth. I just stood by and waited quietly. Grandpa slowly filled the bean curd brain for women, and the women were getting impatient: "Second blind man, hurry up!"! I have a lot of things to do, so don't waste my time. " Then she stopped to think for a while and said, "Be honest, don't cheat me with the scales, or I'll settle accounts with you." Grandpa still bowed his head and was busy. He handed the bean curd to the woman with a straight face, and the woman threw the change into Grandpa's money box. Grandpa was deeply relieved when he saw the woman leave, and then bowed his head to sort out his change. Grandpa didn't notice me standing by, so I had to call out, "Grandpa, I'll buy tofu brain." He suddenly raised his head, and his terrible glasses looked at me straight, with his mouth slightly raised. He gave me a fright. I tried to hide my panic. 3. Who can write a detailed description of tofu brain? The article is beautifully limited to 211 words.

If there is a seller of tofu brain, I will consider going ...

In other words, one day, I went to the Shuixiang teahouse to have tea with some friends, and there were many snacks. One of the snacks was tofu brain, which was packed in a thick wooden barrel with a small lid on it. Steaming-I've always been curious about how it solidified into a big block in a wooden bucket-is to fill the whole wooden bucket with soybean milk and then carry it to a big pot, steam it with hot water

, then open the lid of the bucket, pick up the spoon with a thin edge and a flat center next to it and put it into the bucket, then turn the handle and gently scoop it, and the spoon surface will be covered with a layer of fresh and smooth tofu, and put it into a small porcelain bowl on the side.

I like the process of scooping tofu with a thin spoon.

There are two rows of small jars beside the barrel, namely: minced shallot (or minced coriander), pickled mustard tuber, pickles, dried shrimps, sesame oil, Chili oil, soy sauce and monosodium glutamate. There is a small spoon in each small pot, pick up a small porcelain bowl filled with tofu, scoop up a spoonful of pickled mustard tuber (this is delicious, let's have two spoonfuls), a pinch of chives, a tablespoon of shrimp skin, a tablespoon of pickles, sprinkle with two or three monosodium glutamate (not much), sprinkle with a little sesame oil, and then a little Chili oil, OK, and finally pour a little sauce-

The fun of making tofu brain is far more than the process of eating it, so I took great pains to make a small bowl for everyone, which is still unfinished! 4. Write a 311-word primary school composition with the title of I love the beancurd in my hometown

Stinky tofu is our famous specialty snack.

speaking of it, I like it best! Usually, when my mother buys stinky tofu, I am the first to move chopsticks, and I eat my head off. Although I like eating, I never know how it is cooked.

Today, my mother and I went to the south gate to see the making of stinky tofu. Before we came to the stall, an old man was absorbed in frying stinky tofu.

Grandpa fished out pieces of square tofu from the brine, put it in a boiling oil pan, and kept rolling it until both sides of the tofu were fried. Grandpa drilled two holes in each piece of tofu and coated it with a layer of soy sauce or pepper water, so that golden and fragrant stinky tofu was born! I quickly bought four tablets, and I picked up the bowl, and a burst of attractive smell came to my nose, and my saliva almost fell! I first carefully took a bite, which was yellow outside and white inside, crisp outside and tender inside. It was so cool! I went on to eat the second piece, but I still remembered the crunchy, crunchy, soft and spicy piece I just ate.

it's delicious! Grandpa told me that the production process of stinky tofu is very particular. First, it should be made of excellent soybeans, and then it will have a better color and taste after adding halogen, fermentation and frying. Then it can be fried with fine seasoning. Oh, so that's it! Stinky tofu is delicious, but you can't eat too much at once! Look, I just want to eat happily, and the tip of my tongue is already blistering. 5. Hejiang's bean flower composition (451 words)

White water bean flower, also known as vegetarian bean flower, is very popular in Sichuan, although it can't be served in the menu and it is difficult to get into the elegant hall of the hotel. Despite the renovation of meat tofu pudding and a wide variety of bean derivatives, the eating method of vegetarian tofu pudding has maintained a strong vitality.

very distinctive.

one of its characteristics is that it has a stable group of diners. Grass-roots people want to eat, while officials and families pursue fashion. Tired of eating big oil, change to the original ecology, and it is low in fat and high in eggs, which is in line with nutrition. The beancurd shop in the streets and alleys of Hejiang County sells from morning till night. In weddings, there is an endless stream of diners, which is very fashionable.

the second characteristic is exquisite materials. Before making, roll the soybeans again, and don't let go of a rotten bean, a shell and a stone. The water is taken from mountain springs or well water, which is pollution-free, rich in mineral trace elements, and ensures that bean curd does not go bad.

the third feature is that the production technology is in place. From soybeans to tofu pudding, there are generally several processes, such as "soaking beans, boiling pulp, ordering pulp and squeezing pulp". Soak the beans in warm water for about 4~6 hours, and it is better to keep the skin crepe moist. If you pass it, you will lose pulp, otherwise you will lose juice. After being beaten into raw pulp by stone mill or steel mill, it will enter the pulping process. Boil the pulp until the foam is exhausted, otherwise it is difficult for the brown pulp to completely react with the bile (brine) water, and there will be a phenomenon of "slag-off" after eating. It's slow work to order pulp, and lazy people do it. Pour the gallbladder water slightly and stir it repeatedly. The amount of gallbladder water should be accurate to the drop. If one drop is more, it will pass, and if one drop is less, it will be unclear. Another link is to press the pulp evenly, and to control the strength gently. First, collect the sediment at the edge of the pot, and then tamp the middle, so that the quality of the whole pot of tofu pudding is consistent, and it will not come loose when picked up with chopsticks. The entrance is soft, thin, smooth, tender and delicious, and the taste is 111%. Finally, warm it with a slow fire. That's all the details.

the fourth feature is complete seasoning. The quality of Hejiang bean curd is equal to Fushun's "Liu's bean curd", but the "Liu's bean curd" is inferior to Hejiang in seasoning. As the saying goes, "go into the mall to prepare money, eat tofu pudding to see the seasoning." No matter how white and tender the bean curd is, you can't eat it without seasoning. The biggest feature of Hejiang tofu pudding is also here. There are dazzling condiments on the case. Pepper alone produces spicy, oily, spicy sauce, Zanba pepper and old shells; Oils include vegetable oil, wood sesame oil, oil consumption, sesame oil and soybean oil; There is also wood coriander, kohlrabi, Jiang Mo, minced garlic, chopped green onion, chicken essence, monosodium glutamate, refined salt, pepper, thunder peanut petals ... everything. Beat the seasoning yourself and choose according to your taste. This is what makes Hejiang bean curd memorable. Scoop a little from the east and hook a little from the west, enjoy the process, and have an unspeakable sense of accomplishment when eating in your mouth. Watching the ball at home is very different from watching it on the spot. There are also heavy diners who directly take the bowls for eating, regardless of the boss's feelings of meager profit, and "call the names" one by one, filling a bowl in winter and winter, completely reversing the primary and secondary relationship between tofu pudding and seasoning. Instead of being angry, the boss said to the diners who kept their mouths shut for a long time: this is the master, black and white can be eaten all at once, and it's hard to meet one in a few days, so you are very lucky.

the fifth characteristic is that Hejiang people have the habit of eating early tofu pudding. Generally, the breakfast in the city is mainly pasta, while Hejiang is tofu pudding with rice, which is delicious for men and women. There are even more people who are greedy for a cup, and they drink leisurely and enjoy it.

It is said that the habit of eating early bean curd and drinking early wine is still available. Hejiang is an ancient county. Chishui River joins the Yangtze River here. Since the benefits of the two rivers, Hejiang has become an important post station for ships. Every night, the harbor is full of lights, competing with the stars and the moon, so it is not enough to write the meaning of "the ship moored in Dongwu Wan Li". The day is slightly bright, Qian Fan is ready to go, and the trackers get up in droves and go to the beancurd shop where the morning fire is played. Although the boatman is poor, he is never stingy with his breakfast. There is a Chuanjiang bugle that sings like this: "Rice, tofu pudding soup, three bowls of hard food;" The rope is so short that I go home early to hug my wife. " Drinking morning wine is to drive away cold and courage. At that time, the environment of Chuanjiang River was very bad, which was not like today's modern navigation mark and exaggerated lighthouse. There is a song to prove it: "wine makes a hero brave, floating across the dangerous beach;" There are many wild ghosts on both sides of the strait, and they are not under Lao Tzu's control. " After the founding of the People's Republic of China, the cause of the Yangtze River waterway has developed rapidly, and the figure of the trackers has become a history of ashes with the passing of the river to the east, but their spirit of daring to fight against nature has precipitated into this small bowl of tofu pudding, which has never failed so far. 6. Write a composition on river bean curd

I live in Fuling, which is at the intersection of the Yangtze River and Wujiang River. Bean curd is a major feature of our Fuling. As long as we have tasted our Fuling bean curd, we will be amazed at the mention of bean curd. There is a legend about the origin of bean curd.

During the reign of Emperor Wu of the Han Dynasty, Liu An, the grandson of Emperor Gaozu Liu Bang, was made King of Huainan. Liu An liked to recruit talents, and there were often thousands of diners. In order to solve the problem of eating for so many people, they invented tofu by using the brine of Huaihe River as coagulant. After the technology of tofu production spread to Yizhou, it was very popular there, and the catering industry was extremely developed. Tofu, a fresh food, was naturally put on people's tables. Some guests waiting for dinner were impatient to wait for tofu to be shaped and then processed into dishes, and then ran to the kitchen. Looking at the tender tofu still boiling slowly in the pot, they asked the shopkeeper to sell it to them. Because it was not fully solidified, it could not be fried, so they could only dip it in salt and water.

That's the end of the legend of bean curd. Let me tell you how to make bean curd. Generally, first, wash the soybeans, swell them with water, and grind them into pulp. After adding waste water, filter the ground pulp with gauze, add brine, so that they can penetrate into the soybean milk evenly, and stir quickly. When the soybean milk is flocculent, immediately isolate it with wooden boards and squeeze it. Soon, the bean curd will be ready, which is delicious. The nutrition of tofu pudding is also quite rich! Our river bean curd is made of bittern by traditional production technology. Generally, it is equipped with five seasonings: hot sauce, fresh pepper, soybean, soy sauce and shallots. The prepared bean curd is full of flavor. The original beancurd is not bad either. Gently pick up a piece and put it in your mouth, which is tender, smooth and soft, but soft and powerful. The beancurd that melts in your mouth brings a little sweetness, which is fragrant and sweet. It is really fragrant in your mouth and sweet in your heart! It is memorable.

The bean curd with good quality and low price is deeply loved by us in Fuling. In the morning, we all go back to various restaurants to eat bean curd. Bean curd is our favorite in Fuling. It is delicious and delicious. Come and try it! 7. What are the benefits of drinking tofu flower?

1. Tofu flower is a bean product. Tofu flower also contains potassium, calcium and magnesium, and its external calcium content is more than milk. There are no five kinds of anti-cancer substances in tofu flower, and its external compartment is flavonoids. It is specially designed to prevent and treat breast cancer, colorectal cancer, colon cancer, obesity and patients with heart-cleaning, which can reduce cholesterol and prevent vascular softening. Western medicine believes that eating tofu regularly is harmless to external harmony, promoting fluid production and moistening dryness, clearing away heat and toxic materials, quenching thirst and relieving alcoholism, and may also prevent respiratory and digestive tract diseases. Therefore, tofu is not only a good food, but also has no medicinal value.

2. Tofu flower, also known as bean curd brain, is a famous traditional snack of Han nationality, which can be divided into sweet and salty ways. Generally speaking, sweet bean curd is the main food in southern China, while salty bean curd is the main food in northern China. 8. What are the benefits of drinking bean curd?

In daily life, we eat a lot of bean curd, and we know that it really tastes good. What are the benefits of eating more tofu brain? Let's get to know each other.

Tofu brain knowledge introduction:

Tofu brain is a very tender tofu, and its absorption rate can reach 92%~98%.

Nutritional analysis of bean curd brain:

Bean curd brain is rich in protein and is a complete protein, which not only contains eight amino acids necessary for human body, but also has a high nutritional value. It has the effects of lowering blood lipid, protecting vascular cells and preventing cardiovascular diseases.

Tofu brain is suitable for people:

The general population can eat it

1. It is suitable for middle-aged and elderly people with weak constitution and malnutrition, as well as teenagers and children. Suitable for elderly people with chronic bronchitis, fatigue cough, phlegm-fire asthma or constipation; Suitable for people who are weak and suffer from cardiovascular diseases, such as hypertension and coronary heart disease; Diabetic patients are also suitable;

2. People who are usually cold in the stomach, uncomfortable after eating or feel stuffy and queasy are forbidden to eat; Patients with chronic enteritis, diarrhea, abdominal distension, frequent nocturnal urination and nocturnal emission are not allowed to use it.

Dietotherapy effect of bean curd brain:

Bean curd brain is flat and sweet;

it has the functions of tonifying deficiency, moistening intestine, clearing lung fire and resolving phlegm and turbidity.

Instructions for bean curd:

It is best not to use chives as ingredients for bean curd.

The elderly and patients with iron deficiency anemia should eat less.

The north prefers salty and delicious bean curd, while the south prefers sweet bean curd.

The tender and smooth degree of bean curd brain depends on the brine added and the temperature, and the key to the taste is the marinade.