1. A 600-word essay on the familiar taste of dumplings

Eating dumplings is a very common thing, and the dumplings I miss the most during the Spring Festival are the ones I miss the most.

At 12 o'clock in the evening on New Year's Eve, I was woken up by my mother from my hazy sleep to eat dumplings, the New Year's Eve dinner. The dumplings being turned over in the boiling water have exposed their snow-white bellies, and the smell has wafted out. They are so fragrant.

Plates of dumplings are placed neatly on the table, and they can be eaten when the whole family is here. The dumplings for the New Year's Eve dinner are filled with money, candies, brown sugar and the like. My brother sat next to me. He couldn't hold it any longer and stared at the dumplings.

"It's ready to eat," grandma's local accent filled the whole room. So everyone started eating while talking and laughing. "Yeah, it's money." My brother looked proud. Seeing that the dumplings with coins were eaten by him, he was very anxious. When he showed off to others, I put my chopsticks into his plate, picked up one and put it in my mouth. When I put it inside, my mother saw it and looked at me with a smile in her almond-shaped eyes. I waved my hand gently and said, "I have one too." I opened my mouth, and a bright shadow coin shone with its luster.

My brother calmed down and looked back, with a surprised look on his face. By the time I ate the second one with coins, I had already swallowed several ones with brown sugar. Be careful when eating dumplings with brown sugar, because if the belly of the dumpling is bitten, the red juice inside will splash out. Sometimes it will be hot and blistering in the mouth, sometimes it will flow in the corner of the mouth, and a smile will appear on your face. . Grandma packed some stuff with red dates for my aunt to eat. After eating, my aunt's face turned red and she asked me to sit on her lap. "Auntie, I hope you will have a son soon." The whole family laughed. The candied dates are red, so grandma removed the core and wrapped them again. Sometimes I wonder if the Jia family in "A Dream of Red Mansions" can also make such delicacies. Later, I think about it, probably not, because it contains a local flavor, which is not like the flavor of wealth.

By the time I ate another big group member dumpling, I was already 14 years old. Now I haven’t been back to my grandma’s house for two years. Not only do I miss my grandma, I miss her even more. Country style dumplings. 2. How to describe the taste of dumplings

The characteristics of dumplings are thin skin, tender filling, delicious taste, unique shape, and you can eat it every time

Dumpling wrappers can be made of dough, hot noodles, pastry noodles or Made of rice noodles; the filling can be meat or vegetarian, sweet or salty; mature methods can also be steamed, baked, fried, fried, etc. The meat fillings include three delicacies, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc. , the vegetarian fillings are divided into assorted vegetarian fillings and ordinary vegetarian fillings

Dumplings have various names due to their different fillings, including pork dumplings, mutton dumplings, beef dumplings, three fresh dumplings, and red oil dumplings , soup dumplings, vegetable dumplings, fish dumplings, crystal dumplings, etc. In addition, due to different ripening methods, there are also fried dumplings, steamed dumplings, etc. 3. Detailed description of eating dumplings

Saturday's At noon, my father and mother were busy for a long time. Dad smiled and said to me: "Today at noon, let's eat dumplings and make them together, okay?" I was secretly happy and thought: What's so difficult about making dumplings? I don't need to learn, I can make them. So, I washed my hands and wrapped them up like my mother.

I saw my father skillfully rolling the dumpling wrapper on the chopping board. I took one, used a spoon to make some filling, and followed my mother's example, pinching the edges of the dumpling wrapper together little by little, and then put it on Press hard in the palm of your hand. ah! not good! Missed! I quickly picked up another dumpling wrapper and covered it. Just as he was about to put it down, the stuffing flowed out from between his fingers. Just like that, it took three or four dumpling wrappers to wrap up a dumpling. Putting it on the chopping board, the more I looked at it, the more I realized it was different from the one made by my mother. But I was not discouraged and continued to make a second dumpling.

This time I learned the lesson from last time. I didn’t dare to put more stuffing, and I didn’t dare to use too much force when pressing it with my hands. As a result, the bag that came out was less than two-thirds of the size of my mother's bag, and it looked like a "skinny man" who was "malnourished". I can't even stand still. Look at the bags made by my mother and father. They look like they came out of the same mold, neat and beautiful.

It didn’t take long for the dumplings to be made, and I thought to myself: I can’t make dumplings as well as they do, so why not cook them? So I rushed to cook dumplings again. I put half a pot of water on the lit gas stove, and the water boiled in a while. I threw the dumplings into the water with a "plop" and "plop". ah! The water splashed when the dumplings were put into the pot. Fortunately, I escaped quickly, otherwise they would have been burned. My mother heard the sound and came over and said, "Hey! You should put the dumplings into the pot like this." As she said that, she rubbed the edge of the pot and pushed the dumplings into the pot. Awesome! The dumplings were like sitting on a slide and entering the pot steadily. I swung a spoon in the water and covered the pot. After a while, the water boiled, and the dumplings began to run around uneasily, sometimes floating on the surface, sometimes diving into the water, sometimes clustering together, sometimes spreading out... At this time, the water splash became bigger and bigger, and the water in the pot rose higher and higher. High, not good, the water is going to overflow the pot. I swung them with a spoon and blew them with my mouth to no avail. It looked like they were cooked. While shouting that the dumplings were cooked, I took one out and opened my mouth to taste it. Not good, raw.

My mother looked at it and said, "How can it be cooked once it's opened?" My mother continued to light the fire. The dumplings that had just calmed down began to move again, and the water rose again. My mother added it calmly. Some cold water worked wonders, and the pot suddenly calmed down. Mom said that you need to add cold water twice before the dumplings are cooked!

After adding water three times, the dumplings were cooked until they were chubby and white, and each one had a small belly, so cute. I scooped the dumplings into a plate and served them to the table.

When I ate dumplings this time, I not only tried making and cooking dumplings myself, but also made me understand that no matter what I do, it is not as easy as I imagined, and I must not boast about Haikou. 4. I want to write a good sentence about the taste of dumplings, about folk customs, urgently needed

Yellow croaker filling

I am used to eating dumpling fillings made of pork, beef and mutton, although it can be combined with There are many kinds of fillings, which are both comfortable and safe, but occasionally some changes are needed, or maybe the family invites distinguished guests. Although I want to use dumplings to show my sincerity in treating guests, ordinary dumpling fillings are a bit unappealing, so I hope they are more expensive. The fillings can hold it together. In Qingdao, I ate a type of dumpling stuffed with yellow croaker. It was made from finely chopped large yellow croaker and seasoned with a little chives. The cooked dumplings were delicious and juicy. They were not only delicious but also particularly high-end.

Stuffed lobster

Large lobsters from Australia are often eaten in restaurants. Sashimi, salt and pepper, plus head and tail porridge. If you add another lobster dumpling, it will be delicious. The cooking method of lobster has been added, and the quality of dumpling fillings has been improved, making the originally relatively homely dumplings an alternative to expensive dishes. After actually working on it, I found that lobster meat is very suitable for making meat fillings, because the shelled lobster does not need to be deboned and deboned, and it does not need to be processed after being chopped, and can be wrapped directly. The dumplings stuffed with lobster meat will have a very elastic texture, and they will be even more delicious when made into Cantonese steamed dumplings.

Crab Roe Filling

Crab Roe Xiaolongbao is very famous, but not many people use crab roe to make dumplings. This may be because crab roe is relatively loose and requires higher toughness of the dumpling skin. , make sure it won't break when you put it in the pot, it shows real skill. When crabs are on the market every autumn, eating dumplings made with fresh crab roe will feel very luxurious. It's best to mix some minced pork into the crab roe filling and stir it together so that there won't be so much soup inside the dumplings when they are cooked. 5. An essay describing the color, smell and taste of dumplings

"Yunyun, let's eat dumplings today!" Mom said to me in the kitchen. I responded, and soon there was a splashing sound from the kitchen. My mother seemed to be very busy. Hearing this sound, I couldn't sit still and really wanted to run over and join in the fun. Usually my mother makes dumplings and I eat them directly, but I have never made dumplings once. I am curious and really want to try it.

OK! Just do it.

My mother became my master. She first learned to roll out dumpling wrappers. It looks very simple, but it is really difficult to make. The dumpling skin rolled out by my mother is round and big, thick in the middle and thin on the sides! I really envy you. But that series of movements became rigid in my hands, and the rolled-out dumpling skins were thin and long. My mother said: "The dumpling skins will break when put into the pot." I felt the pain and wanted to give up. Mom As if she saw what I was thinking, she started to teach me step by step. Although I was still not very comfortable in learning, it was much better than at the beginning. The motivation to succeed greatly increased my interest. After some persistent efforts, my Long and horizontal.

Next, it’s time to learn how to make dumplings. My mother wrapped the dumpling fillings in the dough, and when she closed her hands, the dumplings were ready. They were round and round like a general, but I made them like a thin one. The old man was still drooping, but I didn't give up lightly at this time. I pondered and thought patiently. The hard work paid off. After a lot of hard work, I finally learned it. Although my face was covered with flour, my heart was full of joy. of.

A simple way to make dumplings contains countless philosophies. Here I want to say that in fact, the first time is the beginning of success. As long as you take a brave step, you will have the possibility of success. 6. A 300-word essay on eating dumplings

One: Sunday, January 22nd is sunny and it’s Chinese New Year! It’s Chinese New Year! Our family is finally reunited.

My mother said: "Let's eat dumplings today!" "Okay!" My sister, my sister and my father said in unison. Our family divides the labor.

Dad put the meat filling, my mother and sister made the dumplings, and I put the dumpling wrappers. The white powder on the dumpling skin made my smiling face look like a tabby cat, which made everyone laugh so hard that their faces turned red. I laughed along with them and also painted my sister’s face with white powder.

After a while we made the dumplings, so we put the dumplings in the pot and waited for them to cook. After a while, the aroma of dumpling fillings came out, and I couldn't wait to open the pot.

But my mother said it was not cooked yet, so I had to stay silent and continue to wait. After another five minutes or so, the dumplings were finally cooked.

My mother let me try it first. The alluring aroma had already confused me. I ate the dumpling in one breath. It burned my tongue so much that I lost my sense of taste. My sister was right next to me. See my joke, cover your mouth and laugh secretly. So my mother divided the dumplings into four bowls and let us eat them slowly.

The whole family is so happy eating the dumplings they made.

2: Making Dumplings On the occasion of the New Year, making dumplings is the most traditional custom in China.

But for me, a kid from the South, the New Year’s dumplings are even comparable to those bird’s nest abalones. Today is the festive New Year's Day, and I finally got my wish. Not only can I taste delicious dumplings, but I can also indulge in the addiction of making dumplings myself.

Our family of five is busy preparing the ingredients for dumplings in the kitchen: fresh minced meat, green minced chives, glutinous vermicelli, thin slices of skin, as well as salt and MSG Wait for seasoning. After Grandpa's cooking and processing, these raw materials were finally transformed into a pot of fragrant minced meat.

Then, after I "learned the skills" from my grandma, I made the dumplings easily: I first spread a piece of snow-white skin on the palm of my hand, and used chopsticks to pick up some meat fillings. in the center of the skin; then pinch the edges of the skin tightly so that the meat filling lies airtight in the sleeping bag-like skin; for the sake of appearance, pinch the edges of the skin to make them uneven - this time, a Only small and exquisite dumplings are completed. Although it looks pot-bellied and unsteady, it is the first dumpling I have made with my own hands.

Then, I smoothed my sleeves and carefully wrapped the second and third dumplings... Before long, a table full of small dumplings jumped out of the aluminum pot one after another and simmered in the hot water. It was churning up and down happily. 7. A 500-word essay on eating dumplings

Today is Sunday. Grandma said: "How about we have a meal of dumplings today?" Grandpa said yes, and I even raised my hands in approval.

Grandma bought some pork and a big cabbage. Grandma minced the pork into minced meat, chopped the Chinese cabbage, added salt and soy sauce, and stirred it into a fragrant dumpling filling.

Grandpa kneads flour. He poured the snow-white flour into the basin, added some water, and kneaded the flour into a ball just like when I was playing with mud when I was a child.

Next, he rolled the dough into strips, cut the strips into small sections, and then used a rolling pin to press the small sections of dough into pieces of dumpling wrappers. When making dumplings, everyone works together, puts the filling in the center of the dumpling wrapper, wraps the filling with the dumpling wrapper, pinches the edges tightly, and the dumpling is ready.

The dumplings I make are like pillows, my grandpa’s ones are like peaches, and grandma’s ones are the most beautiful, like closed shells. The water in the pot boiled, and grandma poured the wrapped dumplings into the pot. The dumplings jumped into the water one by one like divers.

After a while, the dumplings were cooked. Grandma used a slotted spoon to pick up the dumplings floating on the water, put them on a plate, added some soy sauce, sesame oil, minced garlic, and chopped chili peppers, and brought them to the table. . I couldn't wait, and put my mouth to the plate, and a scent of aroma hit my nostrils. As soon as my tongue touched the dumplings, I couldn't help but say: "Ah, it tastes great!". 8. The shape and raw materials of dumplings are used to make and eat, and the taste origins are all written in the composition, and express the true feelings

Traditional Chinese food - dumplings

Dumplings are our country’s traditional food, and they are also popular among everyone. It is an all-too-familiar delicacy. Every New Year’s Eve night, every household will make a lot of dumplings. Making dumplings is very simple: first prepare the fillings for the dumplings. There are many kinds of fillings, including pork fillings, cabbage fillings, celery fillings, beef fillings... you want You can mix whatever stuffing you want to eat. With dumpling fillings, how can we lose the dumpling wrappers? Dumpling wrappers are easy to prepare and can be bought in various vegetable markets. You don’t need to make them at home. Now that all the ingredients are ready, you can start making the dumplings. Use a spoon to put the stuffing on the dumpling wrappers, then shape them into the shape of an ingot and put them in the pot to cook. As soon as the cooked dumplings are served on the table, you can smell the aroma of the meat filling. I was salivating as soon as I smelled this aroma! Its surface looks particularly white, just like a baby's skin, not to mention how tempting it is! Hmm~ The cooked dumplings not only look very tempting, but are also smooth and tender in the mouth. They also have a melt-in-the-mouth feeling that makes people want to eat more. Seeing this, you may be asking, why do we eat dumplings every New Year’s Eve? What is the meaning of dumplings? In fact, everyone can see that each dumpling is wrapped like an ingot, which means to attract wealth. As for why they are eaten every New Year's Eve, it must be to make a lot of money in the second year. Enter. Do you know? There is also a legend about dumplings! According to legend: At the end of the Eastern Han Dynasty, "Medical Sage" Zhang Zhongjing served as the prefect of Changsha, but later resigned and returned to his hometown. Just in time for the winter solstice, he saw the people in Nanyang were suffering from hunger and cold, and their ears were frostbitten. Typhoid fever was prevalent at that time, and many people died of the disease. When Zhang Zhongjing saw it, he used dough to wrap mutton, chili peppers and medicinal herbs to dispel cold and improve heat, shape it into the shape of an ear, cook it and give it to the poor. Later, the people ate it from the winter solstice to New Year's Eve, resisting typhoid fever and curing their frozen ears.

From then on, the villagers and later generations imitated the production and called it "dumpling ears" or "dumplings". In some places, they were also called "Bianshi" or "hot noodle dumplings". Dumplings have a history of 1,400 years ago. It's really worthy of the name. For our country’s traditional food!