In spring, farmers' uncles go to the fields to sow seeds hopefully. Gradually, it grew a long thin stem with round and smooth green leaves, just like a small palm. Its flowers are yellow, only the size of a fingernail, hidden in the branches one after another, just like a shy little girl. Flowers are backward, and peanut shells are produced on underground roots. The surface is rough, but the inside is smooth. Peel off the peanut shell and you will see pink peanuts.
Peanuts are full of treasures. Peanut shells and vines can be used as feed and fuel. Hehe, "Good medicine tastes bitter and is good for diseases, while plums, plums and peanuts can cure all diseases". Peanut has hemostatic effect. Peanut kernel is a good raw material for oil extraction. The oil squeezed from it, whether it is first-class oil or oil, is clear and pure.
There are many ways to eat peanuts, such as salted peanuts and spiced peanuts. Among them, I like "butter peanuts" best: after frying peanuts, add a thick layer of cream "icing". Finally sprinkle some black sesame seeds. This tastes sweet and fragrant. And it's crisp and memorable.
I'm sure your mouth is watering after hearing so much! Come to my hometown Meili, and I'll treat you to a big plate of delicious buttered peanuts!
2. Write a composition about hometown specialties (explain hometown specialties ~ bulk)
"A hundred miles of different winds, a thousand miles of different customs." Every place has different customs and characteristics. In our hometown-Hengxian County, there are many specialties, and the most unforgettable one is the big zongzi in my hometown.
This kind of big glutinous rice balls are generally tied into a pentagonal tower with flat corners and rhombic corners, which should be made of glutinous rice. Pork, mung bean, cuttlefish and shrimp are used as fillings, and the taste is mainly salty and fresh. There is also a special kind of jiaozi leaves, which are just oval leaves with sharp ends.
Generally, jiaozi is made of cured pork, which is half fat and half thin, making talented people fresh and tender. Cured pork is salted, but not too much salt. It's too salty to eat. Mung beans and zongzi leaves should be soaked in clear water, and zongzi leaves should be soaked in hot water until they are yellow.
When the zongzi is cooked, put it in the fire. When cooking, the fragrance of leaves seeped into the zongzi. As soon as the zongzi is opened, the fragrance immediately permeates the whole room, and you are intoxicated before you eat it. Eating in the mouth will give people a fresh, tender and greasy aroma feeling.
Xiaozongzi seems to have become a traditional symbol of China, occupying a certain position in people's minds.
After listening to my introduction, do you also want to try the big zongzi in our hometown? Then come quickly! I'll wait for you here!
3. Hometown Specialty Composition 400 words (by way of explanation) Hometown Specialty
My hometown is Hongsheng, where there are many specialties. I'll introduce you to one of the oldest foods-Pushing Shortcakes. Pushing crisp wheat cake is also known as Wu crisp wheat cake. More than 3000 years ago, the eldest son of Qishan Zhou, Shaanxi Province, accepted his father's last wish and took an excuse to collect medicine for his father. The food he brought along the way was round cakes made by the chef, and Taibo took them to Jiangnan and gave them to the local people to eat, which was full of praise. In order to commemorate Taibo, the people of Wu called it Wu Su Mai Bing. You see, its history is long enough! Pushing crisp wheat cakes is crisp and soft, sweet but not greasy, delicious and suitable for all ages. The raw materials of wheat cake are flour, rice flour, lard, vegetable oil, sugar, salt and pepper, sesame and onion. The manufacturing process is all done by hand. Pushing crisp wheat cakes is delicious. Huang Cancan is famous for its mouth watering. Every Mid-Autumn Festival, Wudi people use wheat cakes to honor their elders and give gifts to relatives and friends, which has since become a major folk custom. Crispy wheat cake has a golden surface and some sesame seeds sprinkled on it. It smells fascinating. There are rings-like lines on the surface, and the crisp feeling of biting is unforgettable. The filling of shortbread also has many flavors, sweet and salty. Moreover, the wheat cake is very convenient to eat, and you can eat it when you open it. And a box of wheat cakes can be kept for about three months. Do you think this wheat cake is delicious and convenient? Hey, stop it! I'm already hungry. I'm sure you heard the same thing as me. I want to eat! Have a taste, too
4. Write a composition of about 600 words. Hello, I'm Chen Guo, the little tour guide of Dongshishan Travel Agency. I am very happy to introduce my hometown-beautiful Zherong. My hometown is a beautiful and rich county, commonly known as Liucheng. It is located at the foot of Dongshi Mountain, where there are not only beautiful scenery, but also rich specialties. Don't worry, I'll introduce you slowly. Today, I will take you to visit Dongshishan, the most beautiful scenic spot in my hometown. You see, this is Dongshishan, and the most spectacular Lion Ridge in Dongshishan comes into view first. In front of Lion Ridge, there are two big pillars carved with lions of different shapes. These two pillars were donated by Mr. Wu, a foreign businessman in our county. When you walk up the steps, you can see two rows of lions in neat rows. These are carved according to the shapes of lions in different dynasties. There is a small river next to Shiziling. The river is crystal clear, and you can see fish and shrimp chasing after it: the water is as blue as precious jade: the water runs down the mountain, forming large and small waterfalls along the way, which is very beautiful! Follow the path by the river and you can reach Puguang Temple. Speaking of Puguang Temple, it has a long history. Puguang Temple was built on the site of the Confucian Temple in the Tang Dynasty, with a history of 1000 years. In the newly renovated Daxiong Hall in recent years, tall statues are lifelike. Surprisingly, we can see a ladder crossing a hill and then walking up along the railing. In midsummer, the immortal was thirsty and stayed at Dongshi Mountain. The handprint on the rock was left by Lv Dongbin when he was fetching water. In the handprint, the annual sweet spring water keeps pouring out, so people call this spring water "Zhang Xianquan". Well, after the introduction, I also made up a poem: Zheronghao, Zherongmiao, Zherongdongshishan Miao. There are mountains, water, temples, flowers and flowers. Do you remember? Isn't it beautiful? I hope you can come to my hometown-Zherong County, Ningde City again.
5. How to write a 400-word composition introducing hometown specialties1Nanjing in October, the air is so fresh and the sky is so clear; Nanjing in October makes me feel at home; /kloc-Nanjing in October is full of faint water chestnut fragrance.
Water chestnut is a specialty of Nanjing. Its taste and unique shape attracted me: water chestnut is generally planted in temperate wetlands, such as ponds and swamps. It looks like a lotus with dark green leaves. There is a big hollow trunk at the lower part of the leaf, which supports the whole body. The fruit grows on the upper part of the leaf, showing the shape of an "ingot". The purple-black water chestnut is not only loved by hometown people, but also praised by many foreign tourists.
How to eat water chestnut is also very simple: you can eat it directly after a little steaming. The water chestnut entrance feels strange-the aftertaste is sweet, just like almonds. The outer layer is not his center, but its center is wrapped by the outer layer. When I first entered the restaurant, I felt nothing. You will feel sweet after a while. Soft nuts moisten your mouth. 、
Water chestnut has the function of moistening the spleen, and people with poor spleen and stomach can eat more.
Nanjing, known as the "water town in the south of the Yangtze River", really lives up to its reputation-along the way, there are many pools, large and small, in which water chestnuts are planted intermittently. Some of them grow together in groups, and some are just a solitary plant, swaying in the wind. Some are like graceful girls, some are heroic, and some are like ambitious young people. They are arranged in an orderly way, adding a color to the pool.
Every time I eat the water chestnut in my hometown, I feel attached, and I can't help but feel sad at the thought of leaving soon.
My hometown, I love you!
6. Write a special composition "Taicang Meat Powder" about my hometown Taicang Meat Powder, which is very famous and well known to all women and children.
With breakfast and cold dishes, it is very common on the table of ordinary people. Silky dental floss gradually melts in the mouth without the help of teeth, and a unique salty taste with sweetness remains between teeth and cheeks for a long time.
Taicang meat floss requires four words for raw materials: absolutely fresh. A pig should be strictly controlled within 4 hours from slaughter to pot, and Taihu pig, which only needs 4 months old, should be selected.
The difference between authentic Taicang floss and "Taicang style" floss on the market is closely related to the freshness of the meat. Of course, the "article" about making Taicang meat floss is more unique in cooking.
Walking into the meat cooking workshop, we can see eight three-inch thick steel pots, and their compartments are lined up. A pot is 225 pounds of meat, and eight big-breasted and round masters are waving big shovels and cooking constantly. The raw juice and soup in the pot should be completely dried in the meat floss within the specified time, and the meat should be cooked until all the oil is washed and filtered, and the fiber is crisp and not rotten.
There should be no difference in the time between seasoning and stir-frying in the middle and before and after the heat. The oil content and water content should be estimated by the naked eye, and once the meat is out of the pot, it can't be fried again.
Therefore, even the fried pork floss, after instrumental analysis, is often divided into first-,second-and third-class products. The fluffy, fluffy, silky, golden, fragrant and authentic Taicang floss has been packaged. A bag of 50 grams of floss can cover an 8-inch cold basin.
Umami flavor permeates every fiber of dental floss, which is really the so-called "grasping thread", which is well known. Who is the creator of this rare smell? In the 13th year of Tongzhi in Qing Dynasty (1874), there was a distinguished family in Taicang City. One day, a grand banquet was held. Fat chef Ni Shui made a mistake in his busy work and actually made braised pork crisp. In desperation, he fished out the oil and boned it, and put it in a pot to fry it desperately. When it is served, it is called "Taicang Loose Meat". Unexpectedly, the table became an instant hit and was known as a unique skill in Taicang.
Later, the chef went to the south gate of Taicang to open a butcher shop. At book fairs and temple fairs, readers and pilgrims always buy them to satisfy their desires, and there are also gifts in festivals. During the Anti-Japanese War, the shopkeeper had been replaced by Ned, who opened a Niedeshun meat floss shop at the foot of Nanmenqiao, and operated intermittently on a small scale.
After liberation, the public-private partnership gradually developed and became the current Taicang Meat Flour Factory. Modern equipment has changed the gun barrel of Ni Deshun in the past, but his cooking skills have been spread and developed.
As early as 19 15, Taicang shredded pork won the first prize of Panama International Expo and the gold medal of the first China Food Expo at 199 1. But at present, there are too many fake "Taicang-style" meat floss on the market, and only by going to Taicang can we really taste the real "Taicang-style" meat floss.
Taicang brand meat floss won the famous trademark of Jiangsu Province three times in 1992, 1993 and 1994. 1984 and 1988 were successively rated as high-quality foods by the Ministry of Commerce of China; 1988 won the gold medal in the first China Food Expo and the national quality health care product Golden Crane Cup; 1999 was awarded the "Gold Award for Customer Satisfaction Goods" by People's Daily Market (Jiangnan Market Edition) and Jiangsu Quality Management Association; In 2000, it was awarded as "Jiangsu Market User Satisfaction Product" by the User Committee of Jiangsu Quality Management Association. "Shuangfeng Fat Sheep Noodles" is one of the characteristic varieties in Taicang food culture, which is famous for its crisp, thick, fragrant and fat.
According to legend, 100 years ago, a master named Meng opened a noodle restaurant at the western end of Shuangfeng ancient town, which has a history of 1600 years. "Shuangfeng Mengjia Mutton Noodles" is famous for its attention to cook the meat, good at making soup and refined noodles, and has become a local winter specialty.
The reason why Shuangfeng mutton noodles stand out among many mutton noodles is that it has a set of secrets: First, buy goat varieties, and the store pays attention to buying "Taicang goat" with big skin and tender meat, with * * * rams and freshly slaughtered female goats as the top choices. Second, pay attention to slaughter, which requires repeated cleaning.
Third, put a tray at the bottom of the pot to shell the new straw core to prevent the pot from burning out; The sides of the pot are stuffed with white radish to remove the odor. Fourth, after slaughter, put the meat into the pot in different grades, put the old meat in the lower layer, put the tender meat in the upper layer, and then add seasoning to simmer.
Its noodle soup is boiled with the original soup of boiled sheep, which should be thick but not turbid, oily but not greasy. Its noodles are made by hand, commonly known as "jumping noodles", which are characterized by thin, soft, smooth and tough noodles, boiled in water, not rotten for a long time and excellent taste.
At present, the leading brand of Shuangfeng mutton noodles is "Yu Changsheng". Yu Changsheng was founded in the early Republic of China more than 80 years ago.
In recent years, Yu Changsheng specially launched the "All Sheep Banquet". Customers can choose to taste sheep brain, sheep tongue, sheep ear, sheep heart, sheep liver, sheep kidney, sheep belly, sheep hoof, sheep blood, sheep whip, sheep egg, sheep eye, etc. according to their own preferences, and can stew, stew, cold pot or stir fry in various forms. Taicang goat with double-peak mutton noodles eats a hundred herbs long, unlike pigs, chickens and ducks who eat additive feed containing hormones, so it is known as "green food".
In addition, while tasting Shuangfeng mutton noodles, you can also appreciate and feel the unique connotation of "sheep culture", so it is favored by customers. Taicang White Garlic "Taicang White Garlic" is as famous as Shanghai Jiading White Garlic, Shandong Cangshan White Garlic and Xinjiang White Garlic, and is known as the four largest white garlic in China.
Taicang white garlic was planted in Qing Dynasty. Because Taicang soil is suitable for planting garlic and needs to be exported, it was planted on a large scale in the 1960s.
Taicang white garlic is characterized by fat garlic, large and symmetrical garlic cloves, white color and spicy taste, especially strong spicy taste, which is the best white garlic. It is said that the hometown of garlic is on the Mediterranean coast.
According to Xu Guangqi's Book of Agricultural Administration in the Ming Dynasty, white garlic was brought back to China by Zhang Qian when he went to the Western Regions. In order to distinguish it from China's ancient garlic, it is called garlic, also called gourd.
Taicang white garlic is a kind of Venice garlic, which belongs to fine garlic. Taicang white garlic contains proper amount of vitamin C, phosphorus, iron and rich calcium, as well as sugar and white sugar.
It is not only a necessary condiment for families, but also has many medical functions. This point is recorded in detail and highly appraised in Li Shizhen's Compendium of Materia Medica.
White garlic can promote gastrointestinal secretion, help digestion, induce sweating and diuresis, and has the functions of sterilization and detoxification. It can be used to prevent and treat diseases such as influenza and Japanese encephalitis. Going out and eating can also prevent diarrhea and diarrhea.
According to the research of overseas scientific research departments, white garlic also has the special effect of preventing and treating cancer. Taicang farmers.
7. Write a short article introducing the local specialties. 500-word water spinach, also known as water spinach, is a specialty of Bobai. Delicious and cheap, it is one of Bobai people's favorite vegetables.
Among many vegetable families, water spinach is a very common vegetable, and its friends are all over the world. However, Bobai's water spinach is quite famous. It has few leaves, long stems, heart-shaped leaves, tender and green. The stem of water spinach is hollow. If you cut off its stem, it will slowly spread out, just like a small horn. Seeing this, you must think that it must take a lot of effort to grow such a good water spinach, right? Actually, you are wrong. Water spinach is good, as long as there is water. The period from early summer to late autumn is the best time to plant water spinach. Water spinach grows quickly and can be picked after planting for a week. According to this calculation, water spinach can be planted 24~28 times a year. On the question of why Bobai grows water spinach so well, I guess it may be because the land here is fertile and the climate is warm, which is suitable for growing water spinach! Our Bobai spinach has been exported to the United States and entered the banquet hall of the Great Hall of the People. Many foreigners who travel to Bobai will buy one and take it home for their families to taste.
Spinach can be eaten in many ways: you can make soup, which is delicious; Can be fried raw, crispy and delicious; You can iron it, with garlic paste and delicious oyster sauce, it will be more fragrant! Water spinach is of high value. The tender water spinach can be eaten, and the old water spinach can be used as feed for poultry such as chickens, ducks and geese. Not only that, the soup of water spinach also has the effects of clearing away heat, detoxifying and relieving summer heat!
This is Bobai's specialty-water spinach!