In ordinary study, work and life, everyone must have been exposed to writing. Writing is a narrative way in which people express the relevant knowledge, experience and thoughts stored in memory in written form. You always have no way to write a composition? The following is my best dish composition compiled by me for your reference, hoping to help friends in need. My best dish composition 1

My best dish is egg jiaozi.

As the name implies, people will think that the leek and eggs they usually eat are jiaozi, but I solemnly tell you that you are wrong.

Egg jiaozi is a jiaozi with eggs as the skin and lean meat as the stuffing. Everyone must have questions. How can eggs be used as the skin and how can they wrap the meat? Don't worry, I'll tell you how to cook this dish.

First, prepare onions, ginger and garlic; Prepare another half bowl of water and add a little salt, sugar and vinegar for later use. Dumpling stuffing is the same as usual, because it is a dish and needs more meat. Making dumpling wrappers is the key. Stir the beaten eggs for later use. Prepare a pan, heat it, put a little oil in it, and then put a spoonful of eggs into the pan, spread it into an egg skin the size of a dumpling skin, add stuffing, wrap it, and pinch it tightly to prevent it from sagging. I couldn't do it well at first, but I was able to do it well after many experiments.

You can take out the egg skin when it is fried. The making process may be a little slow, because only 3-4 eggs can be made at a time, and at least one plate is enough.

Next, put the previously prepared onion, ginger and garlic in the wok, add the egg jiaozi, pour the prepared sweet and sour water into the wok, and simmer for 1 minutes.

It's finally out of the pot. I served the cooked eggs to my parents in jiaozi. After the first bite, my parents nodded and repeatedly said: Yummy, yummy. I feel really good in my heart. I also tasted it. Except that it is not salty enough, it actually feels good. I think I will make persistent efforts to achieve color, fragrance and taste.

alas, it's really not easy to cook a dish well! My best dish composition article 2

My best dish is the bread and fruit platter, which can be matched at will according to my own taste. Let me recommend a good match for you.

First, prepare apples, peaches, bananas, grapes, hawthorn, watermelon, salad dressing and bread, then freeze the grapes in the refrigerator, then wash the apples, peel them with a peeler and cut them into pieces. Then cut the hawthorn in half and remove the core; Then add salt to the peach, so that the peach hair can be easily washed off, which can ensure that the tongue will not be uncomfortable when eating the peach, and then cut into pieces; Then cut the watermelon from the middle, divide it into parts, scrape it into pieces with a spoon and spread it on the fruit plate evenly; Then peel the banana, cut it into slices, then take the bread slices, divide it into pieces about two to three centimeters in size, and finally wash the grapes and divide them into one by one; Squeeze the grape pulp out of the skin, put these fruits in a fruit bowl, and then pour white salad dressing, which will add flavor and beauty, and a delicious and beautiful fruit platter will be ready.

Actually, I "created" this dish. Why do you say that? Because I was a man who wanted to eat bread when I was eating salad, I took a piece of bread and salad and "invented" this dish. I did it several times, and after continuous improvement, I finally succeeded.

This is my best dish. It is simple and contains my creativity. Isn't it ingenious? My best dish composition 3

When I was very young, my mother told me that China's food culture is extensive and profound, and the eight major cuisines are the representatives and essence of China's food culture. I remember that in the second semester of the second grade, the food introduction and sharing activities led by Teacher Huang made my mouth water.

As the saying goes, do it yourself and have plenty of food and clothing. As a foodie, I like to learn to cook with my mother. This epidemic-free holiday, after many times of study and research, one of my best dishes was delicious. The name of this dish is stir-fried beans, which belongs to Sichuan cuisine.

Buy long beans in the supermarket, clean them with clear water, cut them into small pieces of about 3 cm evenly, and add appropriate amount of pork foam. The ingredients are: dried red pepper, garlic foam, star anise and ginger foam.

First, the oil is burned in the pot. My mother said that after watching the oil move, she would pour the cut long beans in, turn them slowly for a few times, and let the beans heat evenly. After frying the dried beans, she would take them out and put them on a plate.

Step 2, start the pan again, add the ingredients to stir-fry the flavor (if you can eat spicy food, you can add more peppers), and then pour the meat foam into it to stir-fry until fragrant and cooked. My mother told me to add thirteen spices and consume oil when frying, so that the meat will taste more delicious.

the third step is very important, that is, put the oiled beans in. When this step was done before, it was either put late and the meat was fried, or put early and the meat was not cooked. Be sure to put it in when the meat foam is ripe, so that this dish can be shiny and fragrant.

The food is ready, green beans and red peppers. The color alone makes my mouth water. Take a bite. Wow! It's really delicious. The flavor of the meat is accompanied by the freshness of the beans, and there are some crispy and spicy aftertaste. I can match this dish with two bowls of rice.

This dish has become my specialty. I cook it for my parents every weekend. My best dish composition 4

Today, I want to share with you my best dish, assorted corn kernels, which, as the name implies, is made up of many kinds of materials, including corn, ham, carrots and cucumbers. Let me tell you the process of making it.

when preparing these materials, I encountered a difficult problem, that is, I had to peel off the corn grain by grain. My mother gave me half a corn. I saw my mother peel off the half a corn in her hand quickly, and one corn grain fell to the plate like rain, but every corn grain in my hand was doing the right thing with me and refused to come down. I tried various methods, but I couldn't peel it off. My mother saw that I hadn't peeled off a single corn kernel, and she kept laughing. Finally, my mother told me a secret, and I successfully peeled off half a corn.

Now it's Miss Carrot's turn, Uncle Cucumber's and Brother Ham's turn to appear. Cut the three materials into dices, and it's OK. Then heat the pan, pour a little oil, and stir-fry all the materials in the oil pan for about three minutes, and then you can go out.

Looking at this colorful assorted corn kernels, my mouth is watering down thousands of feet, and it tastes sweet in my mouth. My mother told me that this dish is not only nutritious, but also very simple to make. Children, have you learned? One of my best dishes, composition 5

To say that my best dish is duck tongue with coke. As the saying goes, coke goes with everything. I don't think anything cooked by coke will taste bad. Duck tongue with coke can be said to be a big dish comparable to Chinese food. This delicious food doesn't sound simple. From the name, we need coke and duck tongue, but we also need ginger to remove the smell.

duck tongue is boiled in water, and ginger is added to remove fishy smell. Boil it twice and remove it for later use. In fact, it is delicious for Wenzhou people to eat boiled duck tongue dipped in soy sauce, but we have another step.

put the coke into the pot and boil it, then put it in the duck tongue, and keep turning it over. Watch the liquid from the boiling of the coke wrap the duck tongue, and the white foam will break, and then rise from the bottom of the pot.

Coke is cooked less and less until only the sauce-colored juice remains. Every duck tongue is covered with the sugar juice of Coke, and the duck tongue turns from light color to deep color, just like my mind is injected into the coke duck tongue a little bit. You will feel my sincerity when you eat this delicious food. One of my best dishes, composition 6

I eat radish in winter and ginger in summer. In autumn and winter, a bowl of radish and sparerib soup is the most common soup I drank when I was a child. Because there is meat and vegetables, my mother can't say that I am not balanced in nutrition. Having said that, Xiaowan, who has been eating for 16 years, wants to announce her exclusive secret recipe here. Don't miss it when she passes by.

fresh and superior ribs, the biggest white radish, wash the ingredients. There is a pot in the house, cold water goes in, so much meat can't be stewed in one pot, cut into small pieces, water floats, corn and radish go in together, only to hear the sound of water, glug ...

golden color is the brilliance of soup with ribs around it. Listen, it's the little smile of radish rolling in the pot. I gently come and coat it with a touch of salt. I wave my hand, and it smells like Milu Island in ten miles, but it wins countless people.

add some medlar nutrition bars!

The more seemingly simple it is, the more it shows the craftsman's spirit and skills, and the more hard it is to go out and study without finishing homework. After an hour, you can turn off the fire and take out the pot

Taste this meat, but you can enjoy it in one gulp, which is almost as good as trigeminal nerve, four spices and five flavors, making people feel very satisfied with it.

This radish is perfect, and its taste is far better than that of eight treasures and jade food. It is colorful and colorful, and it is called the city of six streets. It is blessed with five flavors, four seasons of health preservation and three times of life. Why not take a pair of chopsticks and taste it together? 7

, one of my best dishes, reminds me of my first cooking. It seems that when I was ten years old, I saw China on the tip of my tongue and suddenly felt like cooking.

Fried rice with eggs or boiled fish? I couldn't make up my mind, but finally I chose a difficult braised pork. So I rummaged through the refrigerator to find raw pork and put it aside for thawing. Then I took out a small bowl and made my own special "seasoning". I first put a little soy sauce, then poured vinegar, stirred it, and then added sugar, monosodium glutamate and salt. After I finished, I tasted it, which was a little salty and carefully added some vinegar.

I breathed a sigh of relief and poured the oil into the pot. In 321, I poured the cut meat into the pot, and the oil splashed in an instant. I quickly withdrew my hand, and when the meat was quiet, I turned it over and burned it. How could it be? Forget it, just eat, I'm a little disappointed. Finally, I poured in the seasoning to bring this dish back to life, covered the lid, and waited for two minutes before putting it on the plate.

the appearance of this dish is not bad, and the aroma has already entered my heart. But after so much effort, I have no appetite. One of my best dishes, composition 8

Can only delicacies be obtained? Then my tomato scrambled egg noodles have something to say.

during the epidemic, I want to try to be self-sufficient, starting with the simplest and most delicious scrambled eggs with tomatoes! Bring tomato raw materials, cut into pieces, add oil, break eggs, add seasonings and put them into the pot! Stir-fry a few times, and the smell will come out. I didn't expect to succeed at the first shot! After many times of practice, I have become more and more proficient in scrambled eggs with tomatoes, even at my fingertips.

At this moment, another idea popped up in my head. Why not combine this with my favorite noodles? Just do it, the noodles are put into the pot, and there is a unique fragrance. You can add vegetables when you cut them with chopsticks. A few minutes later, a delicious food that is not original but intoxicated with it is out of the pot!

as the saying goes, your own cooking is the best! With your own labor, everything smells good! It's not just delicacies, but scrambled eggs with tomatoes and noodles have a unique position in my heart. One of my best dishes, composition 9

Bubble noodles seems simple, but it actually tests my basic skills. From boiling water, every step should be meticulous. My favorite is Laotan sauerkraut beef noodles. I like to add a chicken claw to it. If I can, I will add a few pieces of beef. The beef will be cut into pieces with a thickness of about 5 mm. If it is thin, it will be tasteless, but if it is thick, it will be expensive.

After all the materials are ready, you can boil the water. It is too simple to use a general kettle, and the boiled water always smells burnt. You should use a kettle with a set temperature at regular intervals, and tap water is not allowed for water. I like to use Nongfu Spring, which is sweet in the mouth and can highlight the freshness of meat and the sweetness of noodles. Burn it in a kettle to 1 degrees Celsius. If it is low, you can't soak the noodles. Pour all the ingredients into the noodles, then pour in the boiled water, stew the noodles with the lid that comes with the instant noodles, lock the fresh ones in it, and wait for three minutes.

In the process of waiting, you can heat the meat first. If you put the meat in too early, the salt will be absorbed and the noodles will be tasteless. If it is too late, the meat will be tasteless. Put it right in three minutes. After three minutes, while putting the meat, stir it a few times with a fork to make it not lump, then quickly cover it and wait for another two minutes. When the time comes, you can enjoy this delicious food and take a sip of soup. Sour, sweet, spicy and meaty food are locked in your throat. Have another bite of noodles, and the noodles that are full of soup will make you memorable. Call it the best in the world, that's all. One of my best dishes, composition 1

, reveals a trace of green in the glittering skin, and there is a golden brown skin under it, which is the fried dumpling.

I vaguely remember that when I was young, I was always clamoring not to sleep, and my mother would make me a pot sticker, no more, no less than eight, which meant good luck. When I took a bite, the flavor of leek, meat and dough was intertwined, and it was replaced by the crispy and brown bottom, which made me want to stop. In order to regain my childhood flavor, I made my own pot stickers.

First, put jiaozi in the pot, and then set fire to prevent jiaozi from floating. Add a small amount of water, and use the steam when water boils to cook jiaozi. The gurgling bubbles, as if to persuade jiaozi cooked quickly. After the water is boiled, jiaozi is ripe, but we still lack the golden skin, so we fry jiaozi in oil, and it is finally finished. I can only laugh at myself twice when I mention cooking, because I'm really a kitchen girl, and I can count all the dishes I can cook with one hand, so I have to name a dish I'm good at, and that must be scrambled eggs with tomatoes.

scrambled eggs with tomatoes is the first dish I can cook and handle. Although everyone can cook this dish, it is really not easy to make it well. First of all, I wash the tomatoes and put them on the cutting board. I carefully cut them into pieces with a knife, but not too small, because that will cause the loss of vitamins. I can't help but sigh, it's really exquisite. Next, take out two eggs from the refrigerator and a bowl. Knocking eggs is my favorite part. Not only is the process interesting and thrilling, but the most important thing is whether you can make a double yellow egg. I knocked two eggs on the edge of the bowl and quickly broke them with my hands at the crack, for fear that the speed of egg white and yolk would be faster than that of my own hands. After all, I am just an ordinary little white, and then I beat the egg liquid evenly with chopsticks, and the preparation work was basically completed.

Finally, it's time to stir-fry. I lit the gas stove and poured some oil into the pot. When the oil started to make noise and splash around, I could put the ingredients in. I was scared when I saw the oil splashing everywhere, and my heart was on tenterhooks and my hands began to panic. I threw things into the pot in a hurry, only to hear a "ho", and the eggs and tomatoes in the pot couldn't stop beating. At this time,