Introduce eggplant composition. Hi! Hello, I'm your good friend, Sister Eggplant. I think you should remember me. I used to be a delicacy on your table! Let me introduce my color first. I am wearing an "expensive" grape sable coat, which is very elegant. Taking off my mink coat will reveal my tender skin. My skin is round and smooth, like the delicate and soft skin of a newborn baby. I feel very good and comfortable. Our family (members) have different shapes, including "fat" and "thin". Thin is at least as thick as a stick. The height is more than 30 cm, and the height is at least 8 cm. Our boutique eggplant is very beautiful, all tall, thin and delicate. Round eggplant is very "thick", like a gentleman, very "solemn". By the way, I want to ask. Eggplant is a kind of food with high nutritional value. We have vitamins, protein, fat and other nutrients that people need, especially vitamin P. According to my analysis, there may be 750mg of vitamin P per 100g! Vitamin P can keep the elasticity and physiological function of blood vessel wall and prevent blood vessel from hardening or rupture. Eggplant also helps to prevent diseases such as hypertension and heart disease. Now, all the restaurants in China regard me as a very important vegetable! I can do many things, such as frying, roasting, steaming, boiling, frying, cold salad, making soup and so on. For example, roasted eggplant, roasted eggplant, steamed eggplant and so on. You can make a delicious eggplant dinner according to your appetite! Remember, I am your good friend, Sister Eggplant. That beautiful and slim little eggplant has high nutritional value!
I love eggplant, which is the fragrance of Sophora japonica. In the evening, the warm wind blows, which is a little refreshing and sweet.
Suddenly, I felt the fragrance of Sophora japonica, faint and sweet, but I lost my way in an instant. It turns out that it's time for the fragrance of Sophora japonica.
However, in this reinforced concrete city, there is no fragrance of Sophora japonica. Is it a wisp of flower soul in my dream that has been looking for me? Looking back on my life, the fragrance of Sophora japonica has brought me many sweet dreams.
When I was a child, there was a winding river in the north of the village, next to which was an earthen platform dug by the river, which extended to the endless distance along the river. The earthen platform is about three or four meters high, but only five or six meters wide. There are large and small locust trees on the north and south slopes and platforms, and there are large areas of dog tail grass under the locust trees.
There is a cool breeze flowing through the forest unimpeded, with the fragrance of the wilderness.
In April, clusters of beige buds will grow among the green leaves of Sophora japonica.
Buds grow up slowly, and their colors will become lighter and whiter until they turn pale, hanging in the green of trees, just like a string of delicate little bells.
The wind blows, the leaves rustle, and the white elves dance with it, playing the notes of nature.
In April, the weather is getting hotter and hotter. We like to play games that we can never get enough of under the locust tree, such as skipping rope, singing, hide and seek, reading quietly and thinking quietly.
Sophora japonica has a big crown, which shields us from the scorching sun, opens thousands of arms and brings a refreshing and free breeze.
At that time, I prefer to stay quietly under the tree, leaving behind thick leaves to watch Yun Lan floating in the sky, watching the leaves turn translucent yellow-green under the perspective of sunlight, watching the bright sunshine shine through the cracks in the leaves, sprinkling mottled light on the green grass, watching the bright spots dance with the rhythm of the wind, and my thoughts drifting to that distant place with the fragrant wind of Sophora japonica ... When Sophora japonica blooms, the air is full of freshness.
In the morning, my mother picked up the fresh branches of Sophora japonica with a sickle tied to a bamboo pole, cut them off, smoothed them into the pot one by one, washed them, mixed them with flour and eggs, steamed them and mixed them with seasonings to make delicious Sophora japonica.
At this time, every household will steam Sophora japonica, stir-fry Sophora japonica cake and Sophora japonica, which has become the most delicious meal in this season.
I like to insert a Sophora japonica in the pile of books. The cool wind blew through the classroom, and the refreshing feeling suddenly filled my heart. The fragrance of Sophora japonica in the book has always been with me.
In the evening, we spread a bamboo mat to enjoy the cool. The sweet smell of Sophora japonica hangs around the mat all the time, watching the stars chat and smelling the flowers. The whole childhood is very beautiful.
When I was in college, the scent of Sophora japonica in the mountains and in the evening once reminded me of my childhood fantasy! It is precisely because of the fragrance of Sophora japonica in the mountains that I have a good impression on that city and the wind I used to hate has become lovely and unusual.
The life span of Sophora japonica is very short. After a week or two, the white flowers will rustle down. The flying Sophora japonica will float away the beautiful fantasy and bring the fresh fragrance of Sophora japonica, but it will not make people feel faint melancholy.
When Sophora japonica falls, walk slowly under the tree, feel the warmth of Sophora japonica flying all over the sky, tightly surround people before and after, gently kiss your cheek, or just jump on your clothes, fall on your hair, and then fall shyly to the ground, with a little reluctance and a faint smile, leaving only a faint fragrance in your chest, in your hair and in your heart.
Brilliant and fragrant, it becomes a rare food that people want to stay in, and then lightly jumps off the branches and falls without regrets. In the process of falling, the dance made the last trace of prosperity, scattered the last trace of fragrance, scattered the soft white, decorated the fertility of mother earth, turned into soil in a thunderstorm and returned to the starting point of life.
Another year, the fragrance of Sophora japonica is fragrant, and another year, Sophora japonica is falling. The short life leaves endless beauty, which makes the world memorable and long in the occasional heartbeat.
Autumn Harvest Eggplant Composition 300 Now people pay attention to nutrition when eating.
My favorite vegetable is eggplant, which is nutritious and delicious.
Eggplant looks like a fat doll in purple from a distance.
Close your eyes and touch the eggplant skin, you will feel very slippery, like a piece of jade, unlike cucumbers and bitter melons, uneven and with small thorns.
Eggplants come in many colors: lavender, deep purple and even pink! Eggplant, like us, is wrapped in purple clothes and soft white meat.
Of course, what attracts me most is the smell of eggplant.
I like mashed garlic eggplant. It's a little spicy, but delicious.
Take a bite, the sweet and salty taste comes from the tip of the tongue and goes straight to the heart; Smell it, and a strong smell of eggplant comes to my face, which makes people feel refreshed.
Eggplant is not only delicious, but also an indispensable medicine! Eating eggplant in summer is good for clearing away heat and relieving summer heat, and can cure miliaria and boils.
In Li Shizhen's Compendium of Materia Medica, it is also recorded that eggplant is cold and beneficial, and eating too much will benefit abdominal pain.
There are many eggplant producing areas, but the eggplant in the northeast is very fat and dark in color; Eggplants in the south are thin, long and light in color.
The nutritional components of eggplant are its key points: every100g contains 2.3g of protein, 0. 1 g of fat and 3.0g of carbohydrate. Calcium 22 mg ...................................................................................................................... not only has such benefits as eggplant, but also carrots and spinach are both delicious and nutritious delicacies, so we should eat everything, not the same!
The growth of eggplant is written in 300 words, "Purple tree, purple flower, purple handkerchief wrapped in sesame". Do you know what this vegetable is? Let me tell you, this is my favorite eggplant. Eggplant is a kind of panicum miliaceum with green oval leaves.
In our country, it is planted in May every year and bears fruit in June. You can only eat fruit in July and August. Eggplant is round, more than a foot long and fat, like a small stick. The other is round, like a big light bulb. Eggplant has a long handle at the top and an eggplant vault at the bottom. Eggplant will stick to your hands if you are not careful. The color is mostly eggplant. It feels slippery with your hands, giving you a comfortable feeling. There are many ways to eat eggplant, generally not raw, but cooked before eating. There are stewed eggplant, roasted eggplant, stewed eggplant with potatoes, and baked tomato boxes ... this is our home cooking here. Eggplant is rich in nutrition, suitable for all ages, and has the effects of appetizing, digestion, worry-free, heat-clearing and detoxification. Listen to the old man: cook with frost eggplant seedlings.
Not long ago, my mother just taught me how to cook braised eggplant. Today, my mother went out for beauty treatment. I want to show off! Ha ha! Fortunately, I have the heart to write down the steps of cooking eggplant on paper. Now, I will "move it step by step".
I washed two eggplants first, put them on the pressure plate, cut the eggplants into square-sized pieces with a knife, and gently scratched several marks on both sides of the eggplants with a knife.
I took my mother's sliced meat out of the refrigerator and put it in a small bowl, and grabbed it evenly with starch.
Cut two tomatoes and green peppers into pieces, then shred the onion, cut a little chopped green onion, cut ginger and garlic into small pieces and put them together in a small dish.
Add water to soy sauce, sugar and starch to make a little sauce.
Let's do it! I poured some oil into the pan. When the oil was hot, I poured the eggplant pieces into the pan and fried them. After a period of time, both sides of the eggplant slices turn golden yellow and become soft. I stayed for a minute, and then put the eggplant pieces on the plate.
I fry chopped green onion and ginger and garlic with the remaining oil of fried eggplant, immediately add the sliced meat, add a little cooking wine, color the sliced meat with soy sauce, then add tomatoes and green peppers, and fry until it is almost cooked. I am happy to put the fried eggplant into the pot, add salt and stir well, then add the sauce and chicken essence, stir a few times, and then add shredded onion for a while. I carefully put the baked eggplant on my favorite plate and served it on the table.
Put two bowls of steamed white rice on the dining table.
At this time, my mother came back. After she and I couldn't wait to taste the "delicious" I cooked, my mother smiled and said to me, "The baby has grown up and can do it!" I am very happy to hear this, and my heart is sweeter than honey! In the future, I will often cook and do housework for my family to reduce the burden on my family.
Topic: Not long before vegetables write eggplant, my mother just taught me how to make braised eggplant with flavor. Today, my mother went out for beauty treatment. I have to shine! Ha ha! Fortunately, I have the heart to write down the steps of cooking eggplant on paper. Now, I will "move it step by step".
I washed two eggplants first, put them on the pressure plate, cut the eggplants into square-sized pieces with a knife, and gently scratched several marks on both sides of the eggplants with a knife.
I took my mother's sliced meat out of the refrigerator and put it in a small bowl, and grabbed it evenly with starch.
Cut two tomatoes and green peppers into pieces, then shred the onion, cut a little chopped green onion, cut ginger and garlic into small pieces and put them together in a small dish.
Add water to soy sauce, sugar and starch to make a little sauce.
Let's do it! I poured some oil into the pan. When the oil was hot, I poured the eggplant pieces into the pan and fried them. After a period of time, both sides of the eggplant slices turn golden yellow and become soft. I stayed for a minute, and then put the eggplant pieces on the plate.
I fry chopped green onion and ginger and garlic with the remaining oil of fried eggplant, immediately add the sliced meat, add a little cooking wine, color the sliced meat with soy sauce, then pour in tomatoes and green peppers until it is almost cooked. I happily put the fried eggplant into the pot, add salt and stir well, then pour in the sauce and chicken essence, stir a few times, and then add shredded onion for a while. I carefully put the baked eggplant on my favorite plate and served it on the table.
Put two bowls of steamed white rice on the dining table.
At this time, my mother came back. After she and I couldn't wait to taste the "delicious" I cooked, my mother smiled and said to me, "The baby has grown up and can do it!" I am very happy to hear this, and my heart is sweeter than honey! In the future, I will often cook and do housework for my family to reduce the burden on my family.
...
It was six o'clock when my first cooking composition was more than 600 words. My mother hasn't come back since she left home. Looking at the dark, my stomach has begun to fight "civil war" and "goo goo" keeps ringing. Hey, didn't my mother always say that I was too young to live? Let me fry a dish today to convince my mother. Although I have set an "ambition", it comes first after all. I was thoughtful and suddenly remembered when I was in a dilemma. Didn't I help my mother fry eggplant last time? Yes, I want to fry eggplant! Do it. I opened the refrigerator, took out the eggplant, washed it and cut it. Because I have seen my mother cut vegetables, I am not so nervous this time. I put on my apron, put away the chopping board, held the knife tightly in my right hand, pressed the eggplant with my left hand and cut it carefully. I remember my mother always cut the eggplant into small pieces, as if to make it taste better after frying. Yeah, me too. So I cut eggplant into small pieces. The next step is to fry eggplant. I put the wok on the gas stove, turned on the switch, and the fire burst into flames with a blue flame. I poured a proper amount of Jinlong fish oil into the pot, and when the oil bubbled, I poured eggplant into the pot, and it suddenly sizzled. Everything's going well. I just ... I am in a hurry. I remembered my mother's cooking. Well, putting down the shovel may be enough. I tried it in my own way and it was really good. The eggplant stopped jumping. After about five minutes, I poured some water into the pot and covered it. I was relieved to hear the "purring" sound in the pot, thinking: Cooking is really hard. How hard it is for that mother to cook all kinds of dishes ... I looked at the clock and it's been seven or eight minutes. I opened the lid, grabbed a handful of chopped green onion, sprinkled some spiced powder and salt, then turned the eggplant over and turned off the fire. I put the eggplant on the plate and served it on the table. Looking at the delicious eggplant, I feel like eating a can of honey-very sweet. Mom's back.
I cooked poached eggs for the first time, and Ding Ling Ling.
Ding zero zero! "The phone rings again.
At this time, I was sitting in front of the TV, humming a song while watching TV: "Lala … This song is for someone, and the song is singing …" I picked up the phone, and there came a familiar voice from my mother: "Hey, mom has something to do today and won't come back for dinner. Please help yourself to something, but be careful! " Hang up the phone, I went into the kitchen.
I followed my mother's example, tied my mother's apron, turned on the gas valve, lit the gas stove and put some oil on it.
The oil is hot, so pick up the eggs and knock on the side of the pot. Why? It didn't break, but it turned out to be a little lighter. I knocked hard at the edge of the pot and the egg white flowed out along the crack. It turned out to be too difficult. I quickly opened the eggshell and put the egg white and yolk into the pot. After a while, I suddenly smelled a burning smell and knew it was egg paste.
I quickly picked up the spatula and turned the eggs over, saving a little loss.
I wanted to put some spicy powder, but I didn't expect it to be sugar, and I made another joke.
I was so sad that I turned off the gas stove.
I rushed into the bedroom, grabbed it, and read The Journey to the West ... There happened to be a pig with a squint on the cover.
It seems to me that this is clearly laughing at me! "You! What a fool! You can't even cook eggs well. What are you going to do in the future? " Of course, I am not convinced by the pig's ridicule.
What shall we do? In the kitchen, of course.
I turned on the gas stove again and put the eggs in.
This time, I didn't wait for it to turn over, but it turned over just right.
When the poached eggs are golden, I put them away with some spicy powder.
I ate my own poached eggs with relish and thought they were the best in the world. That's because of my confidence and dedication.
When I set foot on the Journey to the West again, Bajie was staring at me with his mouth slightly open.
It's like praising me.
"You! Good for you.
"There will be many firsts in life, but it will not be so smooth every time, and there will be many bumps.
But as long as you do your best, the bumps will be trampled under your feet.
Please indicate the source for reprinting. Composition on planting eggplant 158 words