Pingyao beef has a long history and originated in the Han Dynasty. It was famous in the Ming Dynasty and enjoyed a high honor in the Qing Dynasty. Emperor Jiaqing personally gave Pingyao beef "the best in the world". At the end of the Qing Dynasty, with the unprecedented prosperity of Pingyao's commerce and finance, Pingyao beef merchants were brought to all parts of the country, making Pingyao beef famous in China. The number of beef shops and workshops in Pingyao's urban and rural areas increased year by year, and Pingyao beef entered a peak period of development.
Pingyao beef has a unique traditional production technology, from the operation procedures and methods of slaughtering raw cattle, cutting raw meat, pickling and boiling, to the use of salt and water, and even the seasonal season of processing. According to the local unique soil, water quality, climate, human and other factors, the beef produced is ruddy in color by using exquisite material selection method and unique pickling, marinating, stewing and stewing production technology. Has the effects of invigorating stomach and spleen. The contents of calcium, iron and zinc in Pingyao beef are higher than those in ordinary beef 127%, 59% and 32% respectively, and the vitamins are higher than those in ordinary beef.
Lamian Noodles is a famous product in Shanxi Province, and it is one of the four major wheaten foods in Shanxi Province. Especially Lamian Noodles in Pingyao County, Jinzhong City is the most famous. This kind of pasta is suitable for mixing with bittern or various ingredients. Lamian Noodles is very technical. To make a good Lamian Noodles, we must master the essentials, that is, to prevent dehydration when kneading dough, to shake the strips evenly, to roll the strips evenly, and to prevent squatting when laying the pot. Lamian Noodles can also be made into a small Lamian Noodles, a hollow Lamian Noodles and a pot-shaped lump according to different tastes and preferences.
Note: Compared with other dishes, this dish is different in taste and mouthfeel. It is a unique snack in Pingyao county, which is deeply loved by the masses and is a best-selling food in spring and autumn. Dong Xuan, a famous pasta teacher in Chengnanbao, Pingyao, invented this dish with a history of 100 years.
Oil cake is a kind of food with yellow rice (soft millet flour) as the skin and sugar, jujube paste and red bean paste as the stuffing. Golden color, tender outside and sweet inside, delicious.
There are many kinds of oil cakes in Jinzhong area. Due to different production methods, there are cloud cakes, jujube cakes (also known as cut cakes) and raw pancakes. Because of the different raw materials used, it is also called glutinous rice cake and vegetable cake; Because of the homonym of "Gao" and "Gao", people often eat it on New Year's Day, weddings, children's full moons, birthdays, old people's birthdays and building houses, so they are also called rice cakes and wedding cakes. Over the years, oil cake has become a traditional food loved by people in Jinzhong.
Daoxiao Noodles is Shanxi people's daily favorite pasta. Because of its unique flavor, it is famous at home and abroad. Daoxiao Noodles got its name.
The facial leaves produced by the knife needle are thick in the middle and thin in the edge, and the sharp edges are like willow leaves; The entrance is soft and not sticky, and the more you chew, the more fragrant it is. Very popular with pasta lovers. It is also known as the five major pasta with noodles with gravy in Beijing, Yifu noodles in Shandong, grilled fish noodles in Henan and Dandan Noodles in Sichuan.
Knife cutting has strict technical requirements for dough mixing, and the ratio of water to flour should be accurate. Usually, three or two servings of water per catty of flour are beaten into flour spikes, then kneaded into dough, covered with a wet cloth, and kneaded for half an hour until it is evenly kneaded, softened and polished. If you can't knead the dough, it's easy to stick the knife and break it when cutting. Miaomiao in Daoxiao Noodles is sharpening his knife. The output should be flat and the force should be uniform. To the soup pot, cha, cha, cha, one knife after another, the cut noodles Ye Er, one leaf after another, just like a meteor chasing the moon, draw an arc white line in the air, the noodles fall into the soup pot, and the soup rolls, just like whitebait splashing. Is a good-looking and smart chef, who can cut about 200 knives per minute.
Seasonings (commonly known as "topping" or "mixing") in Daoxiao Noodles are also varied, including tomato sauce, meat sauce, mutton farm, Flammulina velutipes, marinated eggs, and sometimes fresh vegetables, such as shredded cucumber, leek, mung bean sprouts, boiled soybeans, minced onion and garlic, and Chili noodles. , are very delicious.
Beef contains little fat. If you cut off the surrounding fat, the fat content will be less than Philip's meat. It is characterized by beef slices as thin as paper, red and bright, spicy and crisp, chewed carefully and memorable. It is characterized by soft and rotten meat, fragrant yam and fresh soup. Deeply loved by people. Beef has less fat and is slightly dry. It is soaked in wine or vinegar.
Brief introduction of Pingyao beef
Pingyao ancient city is the hometown of beef in China, and Pingyao beef is a national famous product produced in Pingyao ancient city, a world cultural heritage and a national historical and cultural city.
Pingyao beef has a long history and originated in the Han Dynasty. It was famous in the Ming Dynasty and enjoyed a high honor in the Qing Dynasty. Emperor Jiaqing personally gave Pingyao beef "the best in the world".
At the end of the Qing Dynasty, with the unprecedented prosperity of Pingyao's commerce and finance, Pingyao beef merchants were brought to all parts of the country, which made Pingyao beef famous in China. The number of beef shops and workshops in Pingyao's urban and rural areas also increased year by year, and Pingyao beef entered the heyday of development.
Pingyao beef has a unique traditional production technology, from the operation procedures and methods of slaughtering raw cattle, cutting raw meat, pickling and boiling to the use of salt and water and even the processing of solar terms and seasons.
According to the unique local soil, water quality, climate, human culture and other factors, the beef produced by exquisite material selection method and unique pickling, marinating, stewing and stewing processes is ruddy in color, fresh and tender in meat, fat but not greasy, thin but not firewood, mellow and delicious, rich in nutrition, and has the effects of nourishing the stomach and strengthening the spleen.
The contents of calcium, iron and zinc in Pingyao beef are higher than those in ordinary beef 127%, 59% and 32% respectively, and the vitamins are higher than those in ordinary beef.
Lamian Noodles is a famous product in Shanxi Province and one of the four major pasta products in Shanxi Province.
Especially Lamian Noodles in Pingyao County, Jinzhong City is the most famous. This kind of pasta is suitable for mixing with bittern or various ingredients.
Lamian Noodles is highly technical, so it is necessary to master the essentials to do a good job in Lamian Noodles, that is, to prevent dehydration when kneading dough, to shake the strips evenly, to roll the strips evenly, and to prevent squatting when laying the pot.
Lamian Noodles can also be made into small Lamian Noodles, hollow Lamian Noodles, Lamian Noodles with stuffing, Longxu Noodles, flat noodles and water Lamian Noodles according to different tastes and preferences.
Tender, tough, soft and fragrant. Note: Compared with other dishes, this dish is different in taste and mouthfeel. It is a unique flavor snack in Pingyao County and is deeply loved by the masses. It is the best-selling food in spring and autumn.
Dong Xuan was a famous noodle teacher in Nanpu, Pingyao in the early Guangxu period of Qing Dynasty. He invented the bowl-shaped jiaozi, which has a history of 100 years. Oil cake is a food made by frying yellow rice (that is, soft millet flour) and adding sugar or jujube paste and red bean paste as stuffing.
Golden color, tender outside and soft inside, sweet and delicious.
There are many kinds of oil cakes in Jinzhong area. Due to different production methods, there are cloud cakes, jujube cakes (also known as cut cakes) and raw pancakes. Because of the different raw materials used, it is also called glutinous rice cake and vegetable cake; Because of the homonym of "cake" and "cake", people often eat it on New Year's Day or weddings, children's full moons, birthdays, old people's birthdays, and building houses, so they are also called rice cakes and wedding cakes.
Over the years, oil cake has become a traditional food loved by people in Jinzhong, accompanying people to send the old and welcome the new and celebrate happiness.
Daoxiao Noodles is a daily favorite pasta of Shanxi people, and it is well-known at home and abroad for its unique flavor.
Daoxiao Noodles got its name because it was all cut with a knife.
The leaves nailed with a knife are thick in the middle and thin in the edge.
Sharp edges, shaped like willow leaves; The entrance is soft and non-sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers.
Together with noodles with gravy in Beijing, Yifu noodles in Shandong, grilled fish noodles in Henan and Dandan Noodles in Sichuan, it is known as the five major pasta products and enjoys a high reputation.
The technical requirements of kneading dough with knife are strict, and the proportion of water and flour is accurate. Generally, one kilogram of flour is mixed with three or two waters, then kneaded into dough, covered with a wet cloth and kneaded for half an hour until it is kneaded evenly, softened and polished.
If you can't knead the dough, it's easy to stick to the knife and break the strip when cutting.
Miaomiao of Daoxiao Noodles is a swordsman.
Knives, generally without knives, should be ground from a special arc.
When operating, the left hand holds the kneaded dough and the right hand holds the knife. Your wrist should be smart, your output should be flat, and your strength should be even. When you face the soup pot, you will scratch, scratch, scratch and scratch. Cut noodles are Ye Er, one leaf after another, just like a meteor chasing the moon, drawing an arc-shaped white line in the air. Noodles fall into the soup pot, and the soup rolls, splashing like whitebait, which is really beautiful.
Before eating, visiting the chef to shave noodles is tantamount to enjoying an art performance.
Seasonings (commonly known as "topping" or "blending") in Daoxiao Noodles are also varied, including tomato sauce, meat fried sauce, mutton farm, Flammulina velutipes and egg marinated, with timely fresh vegetables, such as shredded cucumber, shallots, mung bean sprouts, boiled soybeans, minced onion and garlic, and Chili noodles, which are very delicious.
Beef contains little fat. If you cut off the surrounding fat, the fat content will be less than Philip's meat.
It is characterized by thin beef slices as paper, red and bright, spicy and crisp, chewed slowly, and endless aftertaste.
It is characterized by soft and rotten meat, fragrant yam and fresh soup.
Deeply loved by people.
Beef has less fat and is slightly dry. Soaking in wine or vinegar for a while can increase the flavor and make the meat soft and tender.
The appetizer composition is 350 words of fried beef.
Among many foods, each food has its own uniqueness.
Cabbage is watery and attractive; Persimmon is like a small red light, which makes people drool; Potato chips taste crispy; Celery is sweet and crisp.
What about beef? It looks neither beautiful nor conspicuous, but I like beef best.
The appearance of beef is similar to that of pork, but the color is redder than pork.
Although beef looks ugly, surprisingly, it tastes delicious.
Spicy beef is fragrant and spicy; Steamed beef is fragrant and tender; Braised beef is fragrant and crisp; Hot pot beef is delicious and fragrant.
No matter what kind of beef you put in your mouth, a feeling of comfort will spread all over your body immediately.
Beef is not only delicious, but also can be cooked in many ways, such as boiling, copying, roasting, stewing and so on.
Among them, I like beef best. Beef tastes delicious.
I remember once, my sister-in-law copied a plate of beef, and I ate half a plate at once. I'm so full.
Beef is rich in nutrition, with higher calcium content than other meats and higher iron content than pork, duck and goose. Beef also contains vitamin E, vitamin K, vitamin PP and vitamin M, etc. Beef is one of the meats that people often eat in their daily lives.
It is low in price, suitable for the public's taste and well received by the people including me.
The special beef in my hometown
My hometown is in Sichuan, a land of abundance, and there are countless specialties in my hometown.
I like two best, one is mutton soup and the other is spiced beef jerky.
-I am a carnivore! Spiced beef jerky can be imagined just by the name. It must be delicious, because there is "spiced" beef jerky! It smells good! There are hemp, spicy, sweet ... and the unique taste of beef, which also makes people drool. Huang Chengcheng is shiny and smooth, not to mention delicious. It's the best in the world! Do you like spiced beef jerky Let's do it together if you like. First, prepare the following materials: beef, salt, star anise, ginger, pepper, cumin powder, sugar, vegetable oil and white sesame.
Wash the beef first and cut it into thin strips.
Then stir-fry the star anise and pepper in a pot with low fire, grind the pepper into powder and break the star anise.
Then put the prepared seasoning into the beef, stir it evenly with chopsticks, marinate it for 2-3 hours, turn it over with chopsticks several times in the middle to make the taste even, then put the beef neatly on the baking tray and brush it with a little vegetable oil.
Preheat the oven to 200 degrees, put the baking tray in the oven for 30 minutes, and turn the beef in half.
After baking, you can sprinkle some white sesame seeds, which tastes better! How about spiced beef jerky? Very easy to do! Of course, if you want to eat authentic spiced beef jerky, you are welcome to Sichuan!
Steamed beef with flour 800 words
Hexing has beautiful scenery everywhere, including apple orchards, vines and willows ... but the most beautiful is Li Ziyuan.
When spring comes, this piece of Li Ziyuan has quietly sprouted green shoots.
Soon, Bai Meihua will open. Unfortunately, in a few days, the flowers will wither, and then the green leaves will grow. The small green fruit is hidden in the leaves, as if it were carefully cared for by the leaves.
In summer, birds stop in the forest and talk happily.
At this time, the leaves on the tree are dense and there are more fruits. Looking at it, people can't help but think of autumn scenery and plums with thin skin and juicy juice.
In autumn, the original dark green fruit has now become yellow and red fruit. You can see people picking plums in the garden from time to time. If you see these fruits, you will also try some! In late autumn, yellow leaves and red leaves alternate in the forest. Looking around, it really looks like a colorful forest.
What a beautiful Li Ziyuan! I love this Li Ziyuan!
Shouxian beef soup composition 600 words
It is better to write your own composition, because writing a good composition is equivalent to learning Chinese well, and composition is an important core of Chinese. If you write a good composition, your Chinese scores will naturally go up.
Tip 1: Writing achievement depends on handwriting, and the scoring factor is the first composition test in any form. When the marking teacher marks, it is handwriting at first glance.
Therefore, writing a composition must be done well.
Remember, the composition is about content, not calligraphy. Don't scribble.
Tip 2: The test composition is five or six paragraphs, which looks clean and tidy. In the examination composition, we should pay attention to timely segmentation. Three or four paragraphs are few, and eight or nine paragraphs are trivial.
Unless there are special circumstances, five or six paragraphs are better.
In addition, the roll surface must be neat and tidy, and don't arbitrarily alter it.
In my opinion, it is best not to exceed five lines in each paragraph of the exam composition, and at most five and a half lines.
Do nothing.
Once the visual fatigue of the marking teacher affects his psychology, his score will be affected.
Eat longhorn and write 300 words.
Feel if the horns have grown out.
"Bang-"Mom came back. She opened my door and said, "Baby, where are you?" I clung to the quilt for fear that he would see me.
Mom found me.
Should I start to change? Open the quilt, mother went out to buy food.
I rushed into the room and covered my head with a quilt.
I thought to myself: it's over.
I closed the refrigerator.
My heart is pounding like a rabbit in my pocket.
Shit, I ate too much beef, and I'm going to become a cow. I ate two, but two were not enough for me to eat three ... "Uh-"I hit one.
Only then did I find that my stomach was full and the beef on my plate was swept away by me.
I'm starving, and I remember my mother's words again.
I covered my stomach.
At this time? "I told my mother in detail:" My mother told you this lie to prevent you, a greedy kitten, from stealing food. I ate and thought, and came to the kitchen.
Open the refrigerator door and look at all kinds of food.
The saliva can't help flowing down.
I picked up a piece of beef and just wanted to take a bite.
But I remember my mother said, "children who eat beef will become cows."
"I frighten hurriedly threw the beef back.
At this time.
"I just looked at my mother and thought, and my stomach was growling.
My mother burst into laughter and then said to me, "So my mother was lying to me, which really scared me to death." ? I touched my head in fear and my hands were shaking.
I can't help but grab that piece of beef: ugly is small, hungry is big: "what's the matter?" You look so ugly.
I ate with relish.
One piece is not enough, I'm going to become a cow.
My mother won't know me, and my friends won't play with me ... It tickles my arm to think about it.
He bent down and looked at me. It's a sunny Sunday.
Sell beef balls for 500 words
Speaking of beef balls, I'm a big fan. Chaozhou hand-hammered beef ball looks gray and plain in color, but it is made by beating two triangular iron bars for two to three hours. It is delicious, elastic and unforgettable.
Once I went to a beef ball shop with my mother to eat snacks. There are beef balls and beef noodle soup, which are very famous.
I saw a master repeatedly beating a piece of fresh beef with two triangular iron bars until it became paste and squeezed into pills. I asked the master who beat beef cheerfully, "What beef do I use to beat beef balls by hand?" Why is the hand-hammered beef balls in Chaozhou so famous? "When the master who beat beef saw that I wanted to know the origin of beef balls so much, he cheerfully introduced to me:" Our Chaozhou beef balls are famous because the climate in Chaoshan area is humid and the land is fertile, so the cows produced are unique. "
Beef balls are usually made of mountain cows. The beef ham that was slaughtered alive that day was cut into small pieces and beaten continuously for two or three hours with two triangular iron bars until the beef became slurry, seasoned and pressed into balls by hand.
Chaozhou beef balls are very elastic in taste and not rotten when cooked. Put it in a bowl, add garlic and celery to the soup, it's very delicious, then dip it in Chaoshan sand tea sauce and beef balls, and the taste and delicious taste are fully displayed.
"Listening to the master's proud tone, I didn't expect that just a grain of beef balls had such great knowledge. It seems that I still have to study hard, I thought to myself.
I couldn't wait to eat beef balls, so my mother bought two bowls and ate them with relish.
Today, I am very happy. I not only tasted delicious beef balls, but also learned about Chaozhou cuisine. It's really rewarding.
Roasted beef with potatoes and tomatoes
Today, my mother and I went to the market to buy food.
When I came to the vegetable market, my mother asked me what dishes you like to eat. I said, "I want to eat beef.
"Then my mother went to the beef shop and bought a catty of beef and other dishes.
When I got home, I had a rest. It's almost noon. I said to my mother, "Please teach me how to cook beef today!" Mother said, "Good!" Mom first introduced me to how to cook, what to pay attention to when cooking, and so on.
I listened carefully to what my mother said.
I started to cook beef. Under the guidance of my mother, I washed the beef first, then cut it into pieces, put it in a pot, add ginger, garlic, cinnamon, yellow wine, monosodium glutamate and salt, and cook it over high fire.
After a while, the smell of beef came to my nose, and my mother asked me to turn down the fire, otherwise the water would turn into black charcoal when it was finished.
After more than half an hour, the delicious beef was out of the pot.
I can't wait to take chopsticks to clamp and take a bite. It's good. It tastes like mom's cooking, fragrant and tender, and its heart is sweeter than honey!
A 200-word composition of beef noodles
As the saying goes, "Food is the most important thing for the people". There are many delicious foods in our country. To say my favorite, I have to count beef noodles.
The color of beef noodles made by my mother is very beautiful, and it snows ten miles.
I remember once, when I came home from school, I smelled a strong fragrance as soon as I got home, thinking that my mother must have cooked beef noodles.
So I quickly opened the door, and sure enough, my mother was cooking beef noodles. After a while, the beef noodles were finally ready.
I carefully observed the appearance of beef noodles: a thick layer of hot sauce with 3 or 4 slices of coriander on it, like lotus leaves growing in the river, with 5 or 6 slices of beef inside, like small fish in the river, and noodles lying inside. Its white body is soaked in spicy beef soup, giving off a spicy and fragrant taste, which makes my mouth water.
The method of making beef noodles is very simple. Add seasoning and hot sauce to cook beef first, then put it in and take it out, clean the pot, add some water, cook the noodles for 10-20 minutes, then add the cooked beef, and a pot of delicious beef noodles is ready.
Beef noodles taste good. When I eat beef, I don't care how spicy it is. I always gobble it up. I just ate it in my mouth, and it was so spicy that it seemed to be able to spray fire. But soon, the aroma of beef noodles echoed in my mouth, which was really delicious. After that, I will always eat beef brisket, beef and beef tendon until it is too spicy to cry.
The beef noodles cooked by my mother are deeply reflected in my mind, because they are so delicious!
Hometown's Huopiao Beef (Composition) 800 words
When I talk about my hometown, I think of that white-haired and helpful old man.
His face is full of wrinkles, but his kind smile always makes me feel the spring breeze.
Although I haven't seen him for several years, he is still fresh in my mind.
One day, it snowed all over the sky.
The patio turned white, and I saw two black trunks of Laomei sticking out of the snow, like a pair of black chopsticks inserted in a bowl of white rice.
The old man who is more afraid of the cold than we are, wearing a black cotton-padded jacket, a black wool hat, a pair of black spikes and a bamboo broom with a long handle, is sweeping the snow in the yard.
I went downstairs.
I saw grandpa Wang sweeping the snow.
The bleak north wind, mercilessly wrinkled the old man's beard, making him look older, as if a pile of bones had grown on his mouth.
He may feel pain when he sweeps to the edge of the plum tree. He put one hand on the trunk of the plum tree and the other hand on the broom to have a rest. Then I ran to the old man and asked him, "What are you doing?" "Ah, this snowy day, the ground becomes slippery, and you will fall down if you are not careful.
I swept away the snow, so you won't fall.
Ahem! "The old man coughed and said.
Suddenly, my eyes filled with tears. None of us have the selfless dedication and obscurity of the elderly, but everyone deserves it.
Thought of here, I want to become a wisp of breeze, brushed away the wrinkles on the old man's face; I also want to become a pool of green water, dyed the wisps of white hair on the old man's head.
I love my hometown, and I love that helpful old man even more!
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