Pancakes are delicious and "straight" because they are always handled in the same way. First break the egg and then ... it's the same, so the body shape and appearance are first-class alike. It has a square head and a straight body, and its stomach is full of delicious vegetables. Much more delicious than a series of "foreign fast food" such as "Mexican chicken rolls"! Very suitable as a "must-have" food at home!
The process of making vegetable pancakes is simple and complicated. Like me, the taste is relatively simple. Usually I take two eggs and add a ham sausage. I won't tell you the exclusive secret recipe! Knock an egg on the hazelnut, spread a pancake, turn it over when it is cooked, and a vegetable pancake with everything will be ok in a few minutes!
Crispy vegetable pancakes are delivered to your mouth. The first kind, pancake rattle, is that the rich vegetable flavor oil slips into the mouth, arousing a thousand layers of aftertaste. Then your favorite vegetables fall into your esophagus one by one, and there is a strong spicy taste that stimulates and mobilizes all your taste buds. With crispy pancakes, smooth oil and delicious vegetables ... can you forget it?
Because it was so delicious, it passed in a few minutes. Although I eat fast, waiting in front of the booth is different! Cheap and delicious, usually wait n years! It only takes more than half an hour, and it is a hard-won food!
I like vegetable pancakes, I love vegetable pancakes!
Hometown Snacks Composition 400 words 2 In Lianjiang, my hometown has elegant scenery, and there are countless local snacks: steamed dumplings, radish cakes, bread cakes, dustpans, fried piles ... but my favorite food is roast beef skewers.
Beef skewers are very famous in Lianjiang, and everyone knows the snacks. The store first cooks cooked beef intestines, beef tendons, beef brisket and so on. Divide it into small pieces and string it with iron wire about 20 cm long. Diners put strings of beef offal into boiling sauce to cook, and bubbles kept popping up, like a sudden spring, which made my mouth water. Smell it. The delicious smell makes your mouth water. Don't forget to dip a little Chili sauce when you eat it. It's cool and exciting.
The key to beef offal is a spicy and fragrant sauce, which contains various spices such as star anise, fennel, pepper and dried tangerine peel besides flour sauce. Eating it will have a unique taste. If you dip a little Chili sauce in the mutton string, you will feel a delicious and spicy stimulus, and you will rush straight up, so spicy that you will gasp while eating. It is delicious.
I remember when I was a child, my mother and I went shopping. The smell of beef offal filled the air, hollowing out my heart. My mother seemed to read my mind and went to eat beef skewers with me. I wolfed down my food, and the hot beef offal made my tongue curl. My mother sneered, "Look at our little greedy cat. It's a mess. " I wolfed down one mouthful after another until my lips were red and my eyes were full of tears. I'm panting with heat. Now I always feel a little silly when I think of my childhood.
Hometown snacks are really "excellent". If you come to my hometown, I will treat you to a hearty beef skewer, just like an elf skipping into my food store.
As the saying goes, "Food is the most important thing for the people." Every place has its own special snacks, and Mingxi, a special snack in my hometown, is Keqiubao.
An ordinary "Keqiubao" will make you memorable. According to legend, this "guest autumn bag" has a history of hundreds of years. At least during the Qianlong period of the Qing Dynasty, it had become the food of farmers. It is a delicacy in Mingxi County and a necessary food for Mingxi Festival. No matter which snack bar you go to, you can eat delicious Keqiu Bao. The making method of Keqiu Bao is relatively simple, as long as the cooked taro is peeled and mashed first, then kneaded into taro paste with sweet potato powder or cassava powder, and then kneaded into small balls with stuffing inside. The stuffing is a mixture of minced meat, mushrooms and radishes, which is full of color, flavor and taste. Finally, take it to the pot to cook. After Keqiubao came out of the pot, Keqiubao was raw and white and tender, and its "belly" was full of delicious food. The autumn bag is small and exquisite, shaped like a crescent moon, glittering and translucent and yellow, and the fragrance on the crescent moon overflows with the wind. Every autumn bag is bulging like a small snowball, and the skin looks smooth and tender. Just out of the pot, Keqiubao is full of fragrance. As soon as the lid is opened, the fragrance will come to your nose, making you salivate and can't wait to taste it. Eating autumn buns is also very particular. When you eat it, you should dip it in vinegar before putting it in your mouth. The meat is soft. As long as you chew it, its meat will be loose at once, and it is especially delicious. A fresh feeling will flood into your heart and refresh you. In winter, as long as you eat a bowl of delicious and warm autumn buns, you will suddenly feel a warm current flowing into your heart.
I love the snack in my hometown-Keqiubao. Although the production is simple, it can't compare with those expensive foods, but it is simple and authentic, which is related to our Hakka people's yearning for their hometown.
Snacks in my hometown 400-word composition 4 To talk about Bobai's special snacks, there are countless: roll powder, tofu flower, beef brisket powder and wonton, among which my favorite is the water bag in my hometown.
Shuishuibao is a special snack necessary for Bobai Winter Solstice Festival. There are three different ways to eat this delicious dumpling: boiling, steaming and frying. The boiled water bag is crystal clear, and the filling is looming, which makes people drool. The other is a steamed water bag: it takes longer to wrap this water bag with hot and soft lettuce leaves. The water bag wrapped with lettuce leaves can be steamed or fried, which is completely different from this boiled water bag. The making process of this kind of water bag is: use a local fine glutinous rice, then grind it into powder, stir the glutinous rice flour with boiling water, and then knead it vigorously until the glutinous rice flour is kneaded into a sticky rice ball. The whole process takes about fifteen minutes. Stuffing can be made according to your own preferences. Take a piece of dough, then knead it into a circle, then make a nest on the dough with your thumb, put the stuffing in the nest, and then gather the dough in the middle to squeeze out the extra dough, and a round drowning bag will be made. Take a bite of the water bag that has just come out of the pot, and the aroma is overflowing, which makes people eat it with endless aftertaste.
If you want to taste the water bag, come to my hometown Bobai!
Speaking of bean jelly in my hometown, it can be described as a beautiful scenery in food. Almost everyone knows, everyone knows. Speaking of which, you must know my hometown. Yes, my hometown is Zhumadian, the hometown of cold noodles. There are many famous foods in my hometown. There are braised fish, Queshan-style taro cake, roasted vegetable buns, vermicelli noodles, Jia soup packets and bean dregs cornmeal cake, but these are all mouth-watering, enough to make many people tempted. But among these delicacies, only bean jelly attracted me in a unique way. In the morning, I came to a street.
Suddenly, a smell came to my nose, and my mouth was watering at once. I shouted "bean jelly". I waited, only to see the customers next to me sucking food without looking up. I was greedy when I looked at it. It was too fast. The waiter brought the freshly made bean jelly to the table. White bean jelly, green cucumber, red Chili oil and khaki dried tofu were simply "delicious". I picked up a piece of bean jelly and put it in my mouth. It was cold and delicious, and slipped down my throat before I tasted it. I tasted the soup and couldn't help marveling at the delicious food. A chill spread all over my body. I picked up another bean jelly and put it in my mouth. After this time, the original thick powder melted into cool juice and slipped down the esophagus: "It's delicious." Unconsciously, a small bowl full of bean jelly has bottomed out, and some are gone with a sip.
But the smell is still in my heart, and it will never be forgotten. Maybe I will leave my hometown in the future, and I may never taste this taste again. But the smell made me unforgettable. This is the snack bean jelly in my hometown.
There are many kinds of snacks in Fujian, among which Fuzhou is the most representative "snack capital", and each has its own loyal fans.
One of the most famous "burden noodles", simple noodle soup and dried meat, are the most common delicacies, conveying irreplaceable human delicacies, making everyone feel unsatisfied and full of praise, and becoming the king of snacks in Fucheng.
There is also the "stinky tofu" that foreigners hate most. It tastes smelly and crisp, and it is really delicious with kimchi. I really don't know if it really stinks that bad. Fortunately, foreigners don't love it, so I can enjoy it alone.
My personal favorite snack is the incomparable "Tujia salty crispy chicken". This invincible snack, after being taken out of the oil pan and sprinkled with Chili, has no complicated sauce, and is a delicious food that many people marvel at. I like this kind of silence, which directly conquers the original taste of my taste buds and makes me willingly submit.
In addition, the most distinctive snack is "coffin board", with sweet and salty stuffing, thick soup and toast, which is not only ingenious, but also delicious.
There are 100 kinds of snacks in Fuzhou, each of which is the crystallization of the producer's painstaking efforts. Eating in your mouth, full of happiness, inherits the persistence that only snacks have. I just love my hometown and snacks!
As the saying goes, "There is heaven above and Suzhou and Hangzhou below". Hangzhou is a very beautiful and quiet city. The snacks here are of course famous at home and abroad, and lotus seed and lotus root starch are one of them.
Gossip aside, let's talk about lotus seeds and lotus root starch directly. Perhaps, you will think that lotus root starch is just the most common thing. Is there anything strange that can be described in detail in words? That's all wet! Hangzhou's lotus root powder is delicious, which is incomparable in other places.
I coveted it when I was a child. Every time I go out, I hear the cries of vendors in scenic spots. I always pull my mother's skirt and ask her to take me to buy lotus seeds and lotus root starch. The bowl of lotus root starch is crystal clear, the lotus seeds in it are looming, and a bowl of lotus root starch passes in front of you, and a fragrant aroma comes to my face. I took a deep breath and couldn't help admiring: "It smells good!" That sweet and delicious taste can always haunt your dreams.
Taste a spoonful of lotus root starch, it tastes cool and soft, but it seems to stick to your mouth. Swallow slowly, as if a ray of bright sunshine passed through the atrium, warming my body; Like running water, it moistens my heart. Chewing a lotus seed, tough and fragrant, chewing and chewing, a faint earthy fragrance goes straight to the heart, just like a beautiful lotus flower blooming in the body.
Lotus seeds and lotus root starch are not only delicious, but also nutritious, and can detoxify and beautify, stimulate appetite and stop bleeding ... supermarkets, shopping malls and small shops all sell lotus root starch, with various brands and tastes, packaged and boxed, which is beautiful and affordable. People often stop here, some buy them to honor the elderly, some buy them for themselves or their children, and some give them as gifts.
If you are lucky enough to come to my hometown, you must try this special snack, and I promise you will never forget it.
Yuyao has many snacks, such as sweet potato dates, sweet potato biscuits, salt-fried potatoes, crispy beans, green beans and cakes ...... endless. Among them, sweet potato jujube, sweet potato biscuit and orchid bean are my favorite snacks.
Sweet potato and jujube must have never been eaten! In fact, sweet potatoes are cooked, peeled, kneaded into balls with some glutinous rice flour, sprinkled with sesame seeds and fried in oil. Oh, that smells so good, it will make your nose sink. If you eat one, the feeling of glutinous rice flour will make you fall in love for a long time. It is delicious. I think you must be drooling!
Sweet potato biscuits are similar to sweet potato dates. Wash the sweet potato and cut it into thin slices. The workmanship should be very fine. These sweet potatoes should be fried when they are dry, but they taste different from sweet potatoes and dates. Sweet potato dates are sweet but not greasy, smooth and refreshing, while sweet potato cookies are loose and crisp, and they are broken in one bite. No wonder one is a "biscuit" and the other is a "jujube"!
Orchid beans are also one of my favorite snacks. Orchid beans, as the name implies, are made of soybeans. Yes, stir-fry the soybeans in oil, add salt and mix with chopped green onion, and the orchid beans will be ready. The freshly cooked orchid beans are golden, fragrant and chewy, but they never bite, salty and sweet, which makes people want to eat more.
I love the snacks in my hometown, because they exude the familiar hometown flavor-warmth and happiness.
Snack composition in hometown 400 words 9 mixed dried silk is a famous flavor snack in hometown.
Taizhou people have the habit of going to restaurants to have morning tea in the morning, and mixing dried silk is an essential snack for morning tea. Dried silk is delicious and beautiful. A plate of milky white dried silk is piled up like a hill. There are tender ginger, shredded beef and shredded pepper on the top of the mountain, red, green, yellow and white, like colorful flowers, and the hills are surrounded by clusters of green parsley, like green grass on the hillside. With the fragrance of sesame oil, it's really mouth watering.
The practice of dry silk mixing is not complicated. Special dried bean curd is shredded, about 5 to 6 cm long, oblate, like shredded white radish. Soak it in boiling water for a while, then take it out and float it in warm water for later use. When the guests come, grab a handful of scalded dried silk and put it in a colander, press it gently with your hand to squeeze out the water, put it on a plate, push it into a hill shape, sprinkle chopped ginger, pepper and other ingredients, pour a spoonful of delicious sauce, and a plate of mixed dried silk with good color and fragrance will be ready.
The collocation of dried silk is also very particular. First gently flatten the hill, let the dried silk soak in the seasoning, and then evenly distribute the ingredients on it, so you can eat according to your own preferences. First, I put some shredded ginger in my mouth and couldn't wait to mix it with dried ginger. Refreshing and delicious, energetic and silky. It is really delicious! Those who like spicy food can be served with shredded pepper, and those who like meat can be served with shredded beef. I tasted the coriander carefully, and it was really fragrant. It's great that a plate of dried silk can eat so many different foods!
I love the flavor snacks in my hometown, and I love mixed dried silk with unique flavor. My friend, if you come to my hometown as a guest and eat delicious mixed dried silk, you will definitely leave a deep and beautiful memory.