The annual Du Liang International Food Festival began. After school, my mother took me to the food festival to eat delicious food. At the gate of the food street, the smell of food came to my face. My mother and I couldn't wait to run in. There are dozens of tents arranged on both sides of the road. People come and go inside, and there are many delicious foods! The mutton soup pot came in first, followed by fried ice cream, Italian chicken chops, Baijia pork intestines powder toilet ice cream and so on, which dazzled me.
After shopping with my mother, I decided to eat Indian flying cakes first. They threw a piece of dough made of flour on the chopping board and turned it over. Flying cakes are like dancing. Soon, the cake miraculously became bigger and thinner. After the cake is done, put some fruit on it, then fold it like a quilt, and finally fry it in a pot. Soon the cake will be fried to golden brown. After frying, cut into small pieces and put them in a box. I picked up a golden flying cake and took a bite eagerly. Crispy and delicious, with a hint of fruit. It's delicious. It's really delicious.
Then we went to eat Vulcan barbecue. Barbecue people wear melon skin hats, green coats, long braids and exaggerated glasses, while dancing and barbecuing. Take out a piece of paper that says "You are so beautiful" and a piece of paper that says "Marry me" and pretend to be pathetic. Finally, I took out a fan that said "I am the overlord" and made us laugh.
Before you know it, it's dark and the street lamp is on. My mother and I reluctantly went home. At this food festival, my mother and I ate a lot of delicious food. How happy we are! I will come to the food festival next year.
The food on the tip of the tongue consists of 500 words and 2 boiling fish, which seems to be the favorite of Sichuanese. Although red is spicy, it is just right.
There are bean sprouts, kelp, cucumber, leek and coriander in this bowl. Of course, the most important thing is fish! Without it, there would be no essence of the whole bowl of dishes.
This fish doesn't seem to love it very much, and dare not "break into" people's unfathomable "bottomless pit". With a gentle touch of chopsticks, it will "swim" quickly, adding a bit of playfulness to it. It is white, like snowflakes, very soft. But the black skin attached to the back seems to be some jealous people, which disturbs its face value.
You put your nose close to smell it, and there is a pungent smell that goes straight to your small nostrils, which makes you cough at once and reminds you of an advertising word: this is sour and refreshing-it is authentic! However, you can't help but want to taste this unbearable taste! It's as if you were there: the fragrance is floating in the air, and the nightingale sings tactfully among the nearby green trees. Ah! This feeling is so beautiful!
Finally, I can taste the delicious food on earth!
It is slowly and nervously "breaking into" your mouth. When you want to bite down, it's like a little foie gras. When you can't wait to take a bite and chew it well, you spit out the thorn, the fish melts in your mouth, "runs" into your taste buds, and the taste buds are moving, making you feel that this moment is very beautiful. Somehow, I thought of grandpa, and tears rolled in my eyes. No, you can't cry! "ah! Too spicy! " My nose is on fire. I didn't bite. Open your mouth wide and keep breathing, just like a dog feels stuffy in summer and keeps sticking out its tongue. The aesthetic feeling just vanished: "Water! Water! Water! I want water! " I'm going to cry! "Mom brought a glass of water, and I drank it in one breath, and the result was ... not good! Because the spicy feeling in my mouth is still there, as soon as I finish drinking water, my mouth is on fire, and I feel anxious, so, you know, I am hotter! " Help! "
This is boiling fish, I love and hate it! It blooms warm heat on the tip of our tongue, which makes people want to stop!
The food on the tip of the tongue consists of 500 words, 3 lard and sesame stuffing, plus white and tender glutinous rice skin. The delicious jiaozi is really memorable.
That day, grandma took me home and asked me to make glutinous rice balls. I am very excited. As soon as we got home, we quickly took out the materials and prepared them. Grandma first put sesame seeds in a box, put some lard in it with a spoon, stir well, and add a little water and sugar to make it softer and sweeter. How can there be less skin with stuffing? Grandma took out the dumplings, and I couldn't help drooling when I saw them. "Hurry up!" I grabbed a few dumplings, squashed them and rounded them. The round cakes were like jade plates, which made me realize the meaning of reunion. I picked up the glutinous rice skin, put some sesame seeds in it and wrapped it. Do the second and third according to this method ... finally finished! I watched grandma put jiaozi in the pot, added water and lit the fire. The steamed buns cooked in the pot are like fat dolls, so cute.
"Eat jiaozi!" Grandma put jiaozi on the table, and I was the first to run to the table and sit down. When my family were here, I couldn't wait to scoop up a jiaozi and put it in my mouth. Wow! It's too hot. I'll spit it out quickly. Blow gently, take a small bite, and then put it all in your mouth. Chewy glutinous rice skin and My Sweetie sesame stuffing are more delicious than my favorite cauliflower, dried bean curd and all other foods. Everyone was talking and laughing while eating, and the home was full of laughter. After eating jiaozi, I still tasted the sweetness and happiness of jiaozi.
I like to eat glutinous rice balls, love their chewiness, love their sweetness and love their reunion.
The food on the tip of the tongue constitutes 500 words and 4 lean meat pills. The taste is really ecstasy. The meat is smooth and tender, and the ingredients are fresh. Eating it in your mouth is like a blooming fireworks.
Clenbuterol pills, as the top food in the universe, can't be negative in this life. The original appearance of lean meat meatballs is white, smooth and thin. As white as a flawless white jade, as smooth as oil and as thin as a piece of paper, it can be blown away like a breeze ... After cooking, it is about the size of a thumb, QQ, bouncing like a bouncing ball.
The practice of lean meat pills is very simple, but there are also some tips. Put some meat on a board first, and then scrape it into the pot quickly with a spoon. Minced meat jumped into the pot like beans. After waiting for two or three minutes, it's almost done. Open the pot, and a burst of meat smells. Pick up the colander and scoop the lean meatballs into a plastic bowl. Finally, add some soup to the bowl. You can also add some ingredients: onion, celery powder, shrimp skin and chopped mustard tuber. ...
After putting away the ingredients, you can start eating with a spoon, pick up the lean meatballs, carefully observe the lean meatballs, and still tremble slightly on the spoon, like a drunk walking around the street, swaying. There is an unspeakable taste in your mouth, like QQ candy, which is very chewy. Take a bite and the juice will gush out. It is really delicious!
After eating lean meat pills, you still have a lingering fragrance, an impulse to eat countless times. Even my most picky foodies say it's delicious, and you will definitely find it delicious. Come and have a try! I promise you won't regret it, and you will have the same impulse as me. I think the food on the tip of the tongue belongs to lean meat pills, and the rest of the food is defeated by it. Have you seen it? Is it already "drooling for thousands of miles"?
On the tip of my tongue, my mother bought a packet of barbecue-flavored potato chips.
I was surprised and happy when I saw it. I was surprised that my mother was so kind and bought me a bag of potato chips. I'm glad to finally get the long-awaited potato chips. I grabbed the potato chips from my mother and couldn't wait to open them. A strong barbecue smell came to the nose. Oh, this familiar smell! I closed my eyes slightly and took a long breath, as excited as a smoker who smelled smoke. When I opened my eyes, I saw pieces of thin and curved potato chips, which looked similar in shape. In fact, there is still a difference when you look closely. Some are like string moons, some are like round biscuits, and some are like small circles with a corner missing.
I picked up a piece, gently put it in my mouth, and my ears echoed with the familiar "click" sound. I think it is estimated that few people in the world can resist this wonderful taste. And I am its most loyal supporter. Yes, at that moment, I greedily ate potato chips, just like Elmont, who decided to be reborn after four days of hunger, saw hot food. Pieces of potato chips were stuffed into my mouth, like a fine horse galloping on the tip of my tongue until it flew into my stomach. I feel that every cell in my body is cheering for this delicious food. This makes me feel very happy, as if I won the first place in my class and was severely praised by my teacher.
However, soon, the bag collapsed and I reached for it. I was a little disappointed, and then I looked inside and the potato chips were gone. I licked my mouth, unwilling to lift the bottom of the bag with my hand and shake my mouth to let the last potato chips flow into my mouth. At this time, I shook my head contentedly, licked ten fingers and mumbled vaguely: "Well, it's delicious!" " "
People often say that only love and food can do it. Then, please remember to try potato chips next time. Maybe you will change your mind and say that only love and potato chips are worthy of it.
The food composition on the tip of the tongue 500 words 6 Our class will hold an activity called the food on the tip of the tongue. What should my mother and I prepare? Of course, that's my favorite delicious steamed stuffed bun. What kind of steamed stuffed bun? My mother and I found a lot of steamed buns in Xiaohongshu and the kitchen, and we picked out a delicious and simple filling.
If you start, you must first prepare the materials. Ingredients: 500 grams of flour, 5 grams of yeast powder, chicken legs, mushrooms; Ingredients: yeast powder, soy sauce, soy sauce, pepper and barbecued pork sauce 5g each. First, pour 500 grams of flour, add 5 grams of yeast powder and 300 grams of warm water, knead into smooth dough, wrap the basin with plastic wrap, and ferment to twice the size. In order to speed up the fermentation, my mother said to put it on a big pot for cooking at home and ferment it with residual temperature. At this time, take the opportunity to remove the bones from the chicken leg and cut it into diced mushrooms. Put a little oil in the pot, stir-fry the diced chicken legs until they turn white, then add the barbecued pork sauce, pepper, soy sauce and soy sauce, and then add the diced mushrooms and stir-fry until fragrant.
Take out twice the size of the fermented dough, sprinkle a little dry flour on the table, and then take out the dough and knead it until it is exhausted. Next is the highlight, steamed stuffed bun. First divide the kneaded dough into small portions, then flatten it and add the fried stuffing. Although I practiced the technique of making steamed buns with plasticine in advance, it looks simple, and it's not so easy to pinch when I really add stuffing. Although it is kneaded into one, it is a pig steamed stuffed bun with two holes. I continue to pinch the second one. I put less stuffing in the second one, which tastes better when pinched. Finally, another one succeeded. Three, four, five. At last, my mother and I ate eleven steamed buns, big and small.
Finally, steamed buns. We steamed it twice. Although the steamed buns are not good-looking, they are really delicious. I ate two at a time, but my mother stopped me when I wanted to eat, for fear that I would feel uncomfortable if I ate too much!
Do it yourself, have plenty of food and clothing, nothing is difficult in the world, but it is my greatest experience in making steamed buns this time. I will definitely do better than this time next time!
As the saying goes, "Food is the most important thing for the people". Among thousands of foods in Qian Qian, my favorite is the stinky tofu in my hometown of Hunan, which is known as the land of plenty.
The color of stinky tofu is black, like pieces of black coal, and the square is like a small cube. It looks delicious in all directions. Although it smells bad, it tastes different, which makes people memorable and fragrant. Every time I pass by the stinky tofu stall, I can't help but stop, eat one slice and want to eat a second slice. ...
The method of making stinky tofu is also very simple. First, put the prepared dried bean curd into the oil pan, and the bean curd rolls with the oil temperature. Just like the Monkey King, he has superb skills and performs his stunt "somersault cloud" in the pan. After the belly of the pieces of tofu gradually bulges, the stinky tofu is stained with spices such as chopped pepper, sauce and chopped green onion, and the pieces of stinky tofu are freshly baked, and the dishes are mouth-watering.
I believe everyone is interested in its origin. According to legend, in the eighth year of Kangxi, a man named Wang Zhihe went to Beijing to take the exam, and as a result, he failed in the gold list. He wanted to return to his hometown by living in a guild hall, but he had no money, so he had to open a tofu mill in Beijing. It was summer, and tofu soon became moldy and could not be eaten, but it was not willing to be abandoned. So we had to cut it into small pieces, keep it in a jar, and then concentrate on reading and forget it. In autumn, he remembered the pot of tofu and quickly opened the lid and tasted it. Although it stinks, it contains fragrance. Give it to the neighbors and everyone will be amazed.
I'm sure you'll be excited to hear this. Action is not as good as action. Come to my hometown Hunan and try our delicious stinky tofu!
There are many delicious foods in our life, each with its own characteristics. But no matter how delicious the food is, it will never be as good as grandma's sweet and sour pork ribs.
Speaking of sweet and sour pork ribs, my grandma always cooks them for me every time I go back to the countryside. My mouth is watering before they are ready! Sweet and sour pork ribs, as the name implies, are cooked with sugar, vinegar and pork ribs, but the practice is not that simple. Grandma needs to cut the sweet and sour pork ribs into small pieces, then add water to the pot, put them in and cook them over high fire. Grandma didn't pour the ribs into the water until the blood in the ribs was forced out. Next, grandma first burns the pot red, and pours in oil, garlic, ginger, pepper and other seasonings to stir fry. In the process of cooking, I have smelled a faint fragrance. Then add the ribs, stir-fry repeatedly until the fragrance is more intense, sprinkle with salt, cooking wine, soy sauce and sugar, add water and cook for another half an hour. This process is really worrying.
The long-awaited braised pork ribs can finally be cooked. As soon as the pot is boiled, the delicious taste comes to my face, and then watching the shiny ribs steaming, people can't wait to eat it! It's delicious. It smells good from a distance. Not only smells good, but also has a first-class value. Pieces of fresh and tender small ribs are placed on the plate, mixed with crystal clear sweet and sour, shining like orange agate washed by summer rain, decorated with coriander and ginger slices. Ah, it's just visual enjoyment! It's so delicious that people want to pick up chopsticks at first sight, and then quickly put their hands into the plate to chew. I carefully picked up a piece, stuffed it into my mouth, took a bite, and the juice dripped down my throat through my teeth. Salty and sweet, oily but not greasy, delicious, smooth and mouth-watering.
So delicious, isn't it unique to the "fairy world"? What kind of food can go with it?
Speaking of hometown dishes, the best thing in my heart is braised chestnuts, which are delicious. Everyone will miss this dish after eating it.
As the saying goes: "Everything in the world, only food is worthy of it." Don't let this dish down! First of all, this dish must be cooked with fresh chestnuts. Picking chestnuts up the mountain should be the most wonderful thing. The first step is to shake the tree and the chestnuts fall with a crash. Start picking chestnuts, wow! Chestnuts are still wearing a "needle coat". It is really afraid of the cold! After picking chestnuts, enter the second step and peel chestnuts. Tear open its coat with a knife. Hey, you're still wearing a Guanghua shirt. Chestnut really loves beauty! It is not finished until the chestnuts are golden yellow. Start frying chestnuts, put chestnuts into the pot, pour soy sauce and brown sugar, and stir fry constantly. This delicious braised chestnut is finished!
After eating chestnuts, of course, you should taste them carefully. I picked up chopsticks, took a small piece, blew it and put it in my mouth. Sweet and fragrant, people can't stop eating chopsticks. However, eating chestnuts is also exquisite, which can make you miss that taste forever. Take a small piece first, blow your "fairy spirit", dip it in the oil on the plate, eat, dip it and eat it sweetly. Eating and eating, there is only one left. I just picked it up and put it in my mouth. At this moment, I feel distressed. Looking at this chestnut, I almost cried and slowly approached my mouth. "ah!" My chestnut accidentally slipped from my mouth and fell to the ground, and was taken away by the puppy. Look at the way the puppy enjoys it, and you will know how delicious it is!
Look, even the dog is crazy about this chestnut! Come and have a taste.
China cuisine with 500 words 10 on the tip of the tongue has a long history in the world, and there are thousands of cuisines with various tastes. There are many ways to use a food with different tastes, but all of them are delicious. When it comes to China cuisine, foreigners always give their thumbs up and drool. They just thought, "I really want to taste it."
Usually there are only mom and grandma in the kitchen, so it seems that cooking is also a very interesting thing. Today, I, a little chef, will learn to cook a dish, which is my favorite dish "soup broccoli"! It is not only delicious, but also nutritious, and contains a lot of protein and vitamin C. Before cooking this dish, I did some research. What do I need to prepare? How can I cook delicious food?
I prepare the ingredients first, prepare a broccoli, remove the stem of the broccoli, cut the broccoli into pieces with my knife, like handfuls of umbrellas, which smell delicious, clean the cut broccoli and put it aside. Then prepare a ham sausage and garlic, cut it into small pieces, put it on a small plate … and prepare some condiments.
The preparations have begun. I put some water, broccoli and a little salt in the pot, boiled it for a while, fished it out and put it on a plate to make a big green ball. Then I took out two eggs and knocked on the first egg. The yolk in it turns around in the bowl like a slide. It's not easy to knock the second egg. Like a shy little girl, she refused to come out for a long time and finally slowly entered the bowl. I mix them evenly, pour them into the pot and bake them for a while, then cut them into strips. Add oil to the pan, add minced garlic, diced ham and a little salt and stir fry. Finally, add water and eggs, boil them and pour them on the broccoli plate. In this way, a delicious meal is finished.
I gave my mother a dish to try. After her mother tasted it, she gave a thumbs-up and said with a smile, "It's delicious, I'll give you a perfect score of ten!" " At this time, my heart is full of joy, eating China cuisine and enjoying the fun of cooking.
The food on the tip of the tongue constitutes 500 words 1 1 I like eggs. I'm going to make sauce to feed eggs at home today, so I'll go and help.
Step one, boil the eggs. Put water and eggs in a large pot and burn the eggs. A very important word-salt should be put in. Step two, peel the eggs. Soak the boiled eggs in cold water for a while. I am puzzled: what's the use of putting it in cold water? Just to cool the eggs? If that's the case, wouldn't it be cold just by putting the eggs in the cold wind? My mother told me, "If you put an egg in cold water, it won't stick to the shell."
After cooling for a while, I can finally start dialing. I rolled up my sleeves, picked up two eggs and bumped into them. One of them is still intact, and the other egg is dented. I "beat the egg black and blue", peeled it off gently, and a layer of white translucent protein flashed to me. I couldn't help digging a small piece. "It's delicious."
I fished out another egg and bumped into the intact egg just now. Whoever breaks it continues to be skinned. This is really like "courting". In this way, we can decide the "king of eggs". However, in the end, the "egg king" still couldn't escape from the "talons". I patted it and it died. I thought proudly as I peeled it.
I gave the peeled eggs to grandpa. Grandpa put the eggs in a big pot, water and soy sauce, so that the color of the water gradually darkens. Grandpa covered the pot and lit it before cooking. When I opened the lid, I saw that the eggs had become the same color as water-attractive soy sauce color, and the strong sauce smell came to my nose. Pick up one, bite it down, it's all maotai, and then look at the egg yolk, which is also slightly discolored and very attractive.
This is a hometown dish-marinated eggs. Mom said that fried eggs with soy sauce are not only delicious, but also not easy to go bad. It doesn't matter if you put it for ten and a half months. The more you put it, the more fragrant it will be and the more delicious it will be.
The food on the tip of the tongue constitutes 500 words 12. As the saying goes, "Food is the most important thing for the people". Our life cannot be separated from one word-eating, and my favorite food is braised pork ribs cooked by my mother.
Speaking of braised ribs, it really makes my mouth water. It tastes so good that it even smells good. Not only is it delicious, but the color is also very bright, which makes people want to eat it at first sight. Pieces of fresh ribs are red on the plate. Of course, green coriander and Huang Chengcheng ginger slices are also indispensable.
Mother bought spareribs, first cut them into small pieces, then added water to the pot, put the spareribs in, cooked the spareribs over high fire and fished out the blood. Then pour out the ribs and wash them with clear water. Next, first burn the pot red, add oil, garlic, ginger and pepper to stir fry, add ribs, stir fry repeatedly until the fragrance is rich, sprinkle with salt, cooking wine, soy sauce and sugar, add water and cook for half an hour. A fragrant braised pork ribs can be made, and people can't wait to eat it when they smell it.
Not only delicious, but also brightly colored. Pieces of fresh and tender small ribs are placed on the plate, red. Of course, green coriander and Huang Chengcheng ginger slices are also indispensable embellishments. Put the braised pork ribs in your mouth and take a bite. Salty with a little sweet, oily but not greasy, contains a special taste. It has a feeling of walking in a fairyland. I can't help shouting "delicious, my favorite!" "
Then I ate another piece, and the juice splashed on my mouth, which made me flustered and covered the table. If you accidentally get it on your clothes, it will be miserable, so I call it "naughty guy"
Now, braised pork ribs are the most popular dish in my family.
Gourmet composition on the tip of the tongue 500 words 13 Hutou is a famous historical and cultural town with profound cultural background, a long history and outstanding people. It is not only known as "Little Quanzhou", but also an important port on the Maritime Silk Road in the Ming and Qing Dynasties. In such a treasure-house, delicious food is naturally a must. Let me show you "the lake head on the tip of your tongue"!
The world is meaningless, how can we eat snacks at the head of the lake? Hutou snacks are full of color, flavor and variety. Hutou rice noodles, chicken rolls, salted bamboo shoots and taro buns were called "court snacks" in the Kanggan period of the Qing Dynasty. Among them, tiger's head rice noodles, chicken rolls and salted bamboo shoots were rated as Chinese famous snacks, but this name is famous.
First taste: Hutou rice noodles. The tiger's head rice noodles made from well water in Fushou Village are the most authentic. Rice noodles are as white as crystal ice, as smooth as moss, as tough as rubber springs, and as powder as tidbits. They can be boiled, fried, stewed and distilled, and the oil is not greasy or astringent. If it is accompanied by a bowl of small intestine tofu soup, it is really a "perfect match".
The second taste: salted bamboo shoots. Salted bamboo shoots have a history of more than 300 years. Li Guangdi brought it back from the imperial court. He once brought a court chef back to his hometown and taught the villagers how to make salted bamboo shoots. Salted bamboo shoots are wrapped in purple chrysanthemum mud and glutinous rice, and there are raw bamboo shoots and pork inside. Although the appearance is unremarkable, it tastes sweet, tender and delicious, with endless aftertaste.
The third flavor: chicken rolls. Although the name is not elegant, this kind of chicken roll is a famous folk delicacy in Hutou Town. From big hotels to food stalls, it can be said that it is refined and popular. On the dining table, a plate of chicken rolls from Huang Chengcheng smells delicious, chews crisp and makes people have an appetite. If you add some sauce, the taste will be stronger and the flavor will be particularly unique.
"Tiger food stalls, there is a stall in three steps, all over the streets; From the theater to the four corners of the well, there are food stalls everywhere, which are varied and cheap, ensuring that you have enough to eat and drink. " Hutou is a "paradise" for eating goods and a "treasure land" on the tip of the tongue. Welcome to the feast!
The food on the tip of the tongue is composed of 500 words 14. A documentary "China on the tip of the tongue", which is broadcasted by CCTV to discuss the relationship between China people and food, is popular all over the country. The main content is the diet ecology in all parts of China. Through many aspects of China's cooking, we can show the ethical culture brought by food to people's lives in China. China has been up and down for 5,000 years, and there are countless delicious foods, just like the water of the Yangtze River. Today, I will introduce a delicious dish on the tip of the tongue-meat lotus root.
Lotus root with meat, as the name implies, is to use lotus root slices with minced meat. A bite of this delicious food will make you unforgettable all your life. Take a bite, and there is a fragrant lotus root fragrance between your lips and teeth. After careful tasting, you will find that besides the fragrant lotus root, there is also an inexplicable delicacy, that is, meat. Lotus root and meat complement each other. Lotus root makes meat oily but not greasy, and meat makes lotus root fragrant but not greasy. Two kinds of food collide to produce delicious sparks.
Lotus root with meat, exquisite workmanship, very complicated. As the saying goes, "a clever woman can't cook without rice." To make delicious lotus root meat, high-quality ingredients are essential. First, prepare fresh lotus root, minced meat, flour and spices. After preparing the ingredients, you can start cooking. The first step is to cut the lotus root. Cutting lotus roots seems simple, but it is not easy to cut them evenly. It's time to check the knife work. Wash the lotus root and cut it off with a paring knife. The peeled lotus root is bright and clean, just like a shelled egg. Cut the lotus root into lotus root slices as thin as cicadas. Because this can make the lotus root fully absorb the excess oil in the minced meat. It won't be too greasy when tasting. Then there is the second process: filling meat. This dish can be filled with ready-made minced pork, and if you want to taste it, you can use chopped pork belly. Divide the sliced lotus root into two groups according to the size, spread the minced meat on one lotus root and press the other lotus root on it, so that all lotus roots are stuffed with minced meat and wrapped like pieces of sandwich biscuits. After the "sandwich biscuit" is made, a layer of "packaging" needs to be added to its outer layer. "Packaging" is our third process: making batter. First, pour the flour into a bowl, and add eggs, raw flour and spices to the flour. Add a proper amount of water and stir into a paste. Then put the prepared "sandwich biscuits" into the batter. Pieces of lotus root meat chase and play in the lake like white swans. Finally, pick up the packaged "sandwich biscuits" and put them in the oil pan. Heat it with low heat and turn it over until it is slightly burnt and fragrant. Pick it up from the oil pan, and a delicious lotus root meat will be out of the pan.
Crispy sweet lotus root and delicious meat stuffing are perfectly matched. As long as there is this dish on the table, there will be no problem. Friends who like spicy food can get some Chili oil, and friends who like sweet food can get some ketchup. Take a bite of lotus root meat, its delicious taste instantly conquered my taste buds, crisp outside and tender inside, which is really a must in the world! After listening to my introduction, if you are interested in this kind of food, you might as well try it yourself.
The food on the tip of the tongue constitutes 500 words 15. As the saying goes, "Food is the most important thing for the people." There are countless delicious foods in China. You see: Beijing roast duck, Xi 'an mutton bread in soup and Tianjin Goubuli steamed stuffed bun all have their own characteristics. My favorite is Changsha stinky tofu, which is smelly and delicious.
It is not difficult to make stinky tofu: cut the tofu into small pieces and ferment it, then put it in the oil pan. If fried for a long time, the stinky tofu will turn from gray to golden yellow and can be eaten. Pour some Chili sauce on the fried stinky tofu, add coriander and shallots. Just like soldiers in neat rows, dressed in fiery red uniforms, dotted with green, they stand out. It is also like a blooming red flower, protected by vibrant green leaves. From a distance, the smooth tofu is wrapped in fiery red Chili sauce, which looks like a baby's face and makes people want to pinch it. Eating stinky tofu is also very particular. When eating, stick it with a toothpick first, and then gently dip the outside of stinky tofu so that it has hot sauce on all sides, so that the taste will be stronger. When eating, I like to punch a few small holes in it to make it more spicy, and then gently pick it up and chew it in my mouth to taste its unique fragrance. Although it is said to be "smelly and delicious." But I don't think it stinks. I smell it gently, and a thin fragrance wafts in. My saliva has "flowed down thousands of feet, and it is suspected that the Milky Way has been falling for a long time." Half bitten, a spicy taste came into my mouth, which was really "this taste should only be found in the sky, how many times can people taste it?" Not only is it delicious, but it also has the function of keeping skin moist and tender.
"Who knows that every grain of Chinese food is hard?" The food is delicious, but it is also the result of many people's labor. You can't waste food!