As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicious foods you must taste.

Mutton bread in soup is very particular about both the practice and the eating method. When making, the high-quality mutton is washed and sliced first, and then cooked with various seasonings. At this time, the store will give you a big bowl of two steamed buns.

The most important thing to eat mutton buns is to break. The finer the better, the more delicious it will be. Usually, it is enough to make soybeans smaller. Then pour the hot mutton soup into a bowl, and add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper at the same time, and a bowl of mutton steamed stuffed bun is ready.

Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art, with red pepper oil, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and white steamed bread floating on the soup, which is really pleasing to the eye. Looking at it, I seem to see mutton soup turned into the sea, vermicelli like layers of waves, pieces of steamed meat like dotted islands, and green onions like lush trees dotted on the islands.

The smell of mutton bread in soup is also very attractive. The rich fragrance has already spread around with the hot air, like an invisible hand hooked my nose and made my mouth water.

At this time, I also forgot to be a gentleman and wolfed down my food. It's really delicious and spicy. The aroma of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread and the spicy taste of chili pepper oil are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied haws, you will like it more. The soup is fresh but not greasy, the mutton is fat but not greasy, the soup head is delicate and soft, full of delicious soup and the original flavor of steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of mutton bread in soup. After eating these, I have a fever and sweat. In short, I just said one word: "Cool!"

Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he failed the list, and lived on the streets of Chang 'an. One day, there were only two steamed buns left on him, and he was too dry to swallow. A kind-hearted mutton shop owner felt sorry for him and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry bread and began to eat. He was hungry and cold from the heat. Later when he became emperor, this kind of food became famous.

Mutton bread in soup is very famous now. It is deeply loved by people of all ethnic groups in the north, and many international friends also compete to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.

Gourmet-Wheat Shrimp Soup

Speaking of wheat shrimp soup, it is really a delicious dish in my hometown-Ninghai. It is delicious in color and flavor, which makes people eat it all year round. It will be a great pity not to eat a bowl of authentic wheat and shrimp soup when you come to Ninghai.

Wheat and shrimp soup shops can be seen everywhere in Ninghai. No matter what season, when you walk into any wheat and shrimp soup shop, you should carefully taste a bowl of wheat and shrimp soup, which is really the most beautiful enjoyment! As soon as they step into the store, the hospitable shopkeeper will greet them with a smile. Serve a bowl of wheat and shrimp soup, you just need to sit leisurely for a while, and the quick waiter will hold a bowl of steaming and fragrant wheat and shrimp soup from the kitchen. At this time, you will close your eyes, lower your head and take a deep breath, hoping to breathe all the fresh smells into your heart. Then, you can't help shouting, "It's delicious!" When you open your eyes and carefully look at the bowl of wheat and shrimp soup, you will find that the elegant blue and white porcelain bowl is filled with white flour and soft noodles, dotted with green chopped green onion, a few delicious and lovely shrimps, a few tender shredded bamboo shoots and a few black mushrooms. Of course, you can also add a golden goose egg, a thick braised pork chop or a crispy pork chop according to your own taste. They seem to say to you mischievously, "Come, come and eat!" " ! We are the most delicious wheat and shrimp soup in the world! "When you wolfed down the first bite of wheat and shrimp soup, a delicious smell suddenly filled your whole body. That feeling was really wonderful! At this time, your appetite is greatly increased, and you want to eat a second bite after eating one bite. I can't wait to swallow the whole bowl of wheat and shrimp soup in one gulp. At this moment, your forehead will be beaded with fine sweat and your whole body will be warm. What a hearty enjoyment!

You may be curious to ask, "It must be complicated to cook such delicious wheat and shrimp soup?" Let me tell you, it's actually very simple. All you have to do is put the wheat flour into an ordinary large porcelain basin, add a proper amount of water, make it into a thick paste, run down the mouth of the basin and look like noodles, then gently pinch it with chopsticks and flow into boiling water. Noodles swim happily in the pot like little whitebait. At this time, you have to pinch and shovel quickly, so that the noodles will not stick to the bottom of the pot. Then just put live shrimp, add mushrooms, shredded bamboo shoots and other accessories, and finally sprinkle with salt, add eggs, big chops and other additives, and you can taste a delicious bowl of wheat shrimp soup!

If you don't eat wheat and shrimp soup for a few days, you will definitely be greedy. Nowadays, the streets and alleys of Ninghai smell of wheat and shrimp soup everywhere. Wheat shrimp soup has become the golden signboard of Ninghai cuisine, and it has also spread to surrounding counties and cities. Welcome to Ninghai, I will definitely take you to taste the delicious wheat and shrimp soup!

An Introduction to Cuisine 600 Words Traditional Cuisine ── jiaozi Speaking of jiaozi, it can be said that everyone is familiar with it.

In China, whenever we celebrate festivals, we always welcome jiaozi.

Jiaozi is smooth and delicious, with delicious taste and profound meaning.

Every year on New Year's Eve, every family in the north of China will sit around and wrap up jiaozi.

"Everyone likes to eat jiaozi, especially jiaozi.

"This sentence represents people's love for jiaozi.

Jiaozi has a long history, which began in the late Eastern Han Dynasty.

When Zhang Zhongjing, a "medical sage", returned to his hometown on the solstice of winter, he saw many poor people suffering from frostbite, hunger and cold, and many people caught cold.

Zhang Zhongjing felt pity, so he set up a medicine shed in the local area and set up a cauldron, which was stuffed with mutton, peppers and cold herbs, and then wrapped into ear shapes for the poor to eat.

People eat from the solstice of winter until New Year's Eve to resist typhoid fever and cure their frozen ears.

To thank Zhang Zhongjing for his kindness and selflessness.

Every winter solstice and New Year's Eve, people eat jiaozi.

Gradually, eating jiaozi has become a custom in China.

Jiaozi has different names at different times.

At the end of the Eastern Han Dynasty, Jiaozi was called Joule.

In the Tang Dynasty, it was called "Tang Zhong Prison Pill". The Yuan Dynasty was called the "Year Corner"; In the late Ming dynasty, it was called "powder angle"; The Qing Dynasty was also called "plain food" ... With the development of history, jiaozi gradually began to become diverse.

For example, Guangdong's shrimp dumplings, Shanghai's fried dumpling jiaozi, Yangzhou's steamed dumplings with crab roe, Shandong's soup dumplings, and jiaozi in the northeast.

Sichuan dumplings, etc. , each with its own characteristics, is very popular.

Jiaozi is not only delicious, but also unique and simple.

First, you need to knead the dough into long strips, then cut the long strips into small pieces and roll them into dough.

Then chop up some vegetables or meat, and mix with oil, salt, sauce, vinegar and other seasonings to make stuffing.

Then wrap the stuffing with dough and squeeze the dough a little by hand, and a beautiful jiaozi will be made.

The jiaozi of these parcels also has different shapes and profound meanings: crescent-shaped ones are called "Pinfu"; There are ingots symbolizing wealth everywhere, full of gold and silver; The ear of wheat symbolizes the bumper harvest in the new year ... It seems that this little jiaozi is also full of people's yearning for a better life! Jiaozi is not just the patent of China people! Foreign jiaozi also has a unique flavor.

Jiaozi, for example, is stuffed with beef, carrots, eggs, onions, salt and monosodium glutamate. In addition, they will add some pepper powder to jiaozi, which will be wrapped in a big bag.

The most special thing is that they cooked jiaozi with clear soup made of beef bones.

However, for Russians, cooking jiaozi soup is the first course, and eating jiaozi is the second course.

Others, such as Hungarian jiaozi, Italian jiaozi and South Korean jiaozi, are also very distinctive and unique.

Seeing this, you must be greedy! Let's work together to make a delicious jiaozi!

Write a composition about food. As the saying goes, "Food is the most important thing for the people", I quite agree with this sentence.

I can call myself a "little gourmet" because I have a good understanding of food.

I can name hundreds of dishes just by name.

Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.

Mapo tofu is not only spicy and delicious, but also colorful.

The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate, just like green leaves. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves.

From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool! The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use.

Next, cut the meat into small pieces and crisp it with vegetable oil.

Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when it is almost out of the pot. Eating Mapo tofu is also very particular.

When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once.

I like to lick hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce jumped into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu.

If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.

Well, after listening to my introduction, you have a certain understanding of Mapo tofu.

Is this dish delicious? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye! ...

On New Year's Day, my parents and I went to my grandmother's house to pay New Year's greetings.

My uncle's house is here, and my uncle has prepared a special product of Xuyi-lobster for us.

As soon as the lobster came up, everyone forgot to eat other dishes and attacked the lobster in succession.

I know eating lobster is very troublesome, so I want to be lazy and ask my mother to shell me and give me the peeled lobster meat. Unfortunately, my uncle saw me.

Uncle smiled and said, "The lobster peeled by himself is more delicious than that peeled by others. Look, my sister peeled it herself. "

In this case, I felt particularly embarrassed and had to peel it myself. Because I haven't peeled it for a long time, I'm a little rusty now.

After a while, the shrimp shell was peeled off, but the shrimp head could not be peeled off. In a short time, lobster juice was sprayed everywhere. After a while, I broke the lobster intestines. Finally, the lobster meat was scattered, and the new clothes were covered with lobster juice, which was embarrassing.

Everyone can't help laughing when they see me like this.

After my mother cleaned me up, she taught me to peel lobster step by step.

The first step is to hold the lobster head gently with your left hand, and then press the lobster body tightly with your right hand. With your left hand, the lobster head will be peeled off. At this time, see if the shrimp head has shrimp yellow. If so, give it a deep kiss and the shrimp yellow will be in your mouth.

Step two, in order to prevent the lobster juice from spraying on yourself, when peeling the lobster shell, you should point the lobster shell at yourself and pinch it with your right thumb and forefinger, so it will be easy to peel the lobster shell.

Step 3: Don't eat lobster shells after they are peeled off. There is still a "black ribbon" hidden in lobster meat, which is the intestines of lobster and must be removed.

Lift the back of the lobster meat slightly and the "black ribbon" will appear in front of you. Hold the "black ribbon" with your fingers and pull it out bit by bit, and pull it out intact, and you're done.

I did it according to my mother's method, and it was really a lot easier. I put the peeled lobster meat in my mouth and tasted it. Well, it seems much more delicious than my mother's cooking.

After a while, the lobster shells in front of me piled up into hills.

Hey, hey, I made up a children's song about lobster eating skills. Let's enjoy the food while singing! "Hold your hand, red veil, a deep kiss.

The hard shell is soft and reveals its true colors.

Pull out the black ribbon and delicious food will flow in your stomach.

"

Introduce something to eat This composition is 600 words.

Today, I will introduce a delicious snack-steamed buns.

Where should I start the introduction? That starts with the first time I ate steamed buns.

One Spring Festival, my mother took me to Yuyuan Garden to see lanterns.

After watching the Lantern Festival, we went to eat supper.

Mom said, "I'll take you to eat Nanxiang steamed buns."

"As soon as I entered the door, I found a sea of people inside, and we waited in line for a long time before it was our turn to sit down.

My mother ordered four steamed buns as soon as she came up. I asked strangely, "Mom, can you eat so much?" Mother showed a mysterious look and said, "you will know later."

"In a short time, the waiter served four cages of steamed bread.

Mom lifted the lid, and suddenly the smell was fragrant, and a hot air came to my face.

I carefully looked at the steamed bread, with white beard and thin skin. There seems to be a bag of juice in it, which is similar in shape to steamed bread. No wonder it's called steamed buns.

My stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp.

I quickly picked up a steamed bread and stuffed it in my mouth. I vomited before I tasted it. It turns out that steamed bread is very hot.

Mom said, "To eat steamed stuffed buns, you should dip in some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat."

The delicious essence of steamed stuffed bun is in the soup.

I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious.

Sure enough, the four-guest steamed buns were eaten by my mother and me in a short time.

Write a 600-word composition about food and how to eat it, and give me an answer ... pedantic yūqū twists and turns ◎ pedantic yūrú pedantic unreasonable unrealistic; This pedantic Confucianism is also pedantic! -Romance of the Three Kingdoms ◎ pedantic ◎ y ū yu ◎ pedantic and unrealistic ◎ pedantic and stubborn ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎; 967

-Zhang Qing Yu Ting's "Ming History" pedantic y ū Zhu is not stupid; Sticking to the old way is a good answer. If you ask me what is my favorite food? I will definitely say without hesitation, "Steamed dumplings, of course!" Have you ever eaten steamed dumplings? It is delicious. Let me introduce you.

Steamed dumplings are small, delicate and beautiful.

From a distance, a dozen white and flawless jiaozi are tightly clustered together. You are next to me and I am next to you, just like a lively and lovely little peach blossom in spring.

In the "mist", steamed dumplings seem more attractive.

Up close, jiaozi, which is white and tender, is full and moist. Well, it looks delicious.

You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched.

Through the epidermis, you can clearly see the pure soup inside. How's it going? You want to eat it. Don't worry, there is a piece of beef as smooth as jade in it! Steamed dumplings are not only beautiful, but also delicious.

As the saying goes, "move gently, lift slowly, open the window first, and then drink soup."

"But I don't care much about hunger. Looking at the delicious steamed dumplings, the saliva would have "shed three thousands of feet". I can't consider the image of a lady. I grabbed jiaozi and stuffed it in my mouth. It was so hot that I covered my mouth and cried. This time I learned my lesson and took a bite of the skin. Suddenly, the juice poured into my mouth. It is so mellow, moist and fragrant. I

Delicious buns are often said to be delicious, but I don't know how they taste until I have tasted them.

This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and eat.

I finally got what I wanted that day. Steamed bread is whisked, thin skin, there seems to be a bag of juice inside. They are small and exquisite, shaped like pagodas, translucent and strong, crystal clear and yellow, and the fragrance at the top of the tower overflows with the wind, shaped like steamed bread. No wonder it's called steamed buns.

Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated before the aroma came up.

I can't wait to swallow the whole steamed bread in one gulp.

A cage of steamed bread came up and I sat in the chair. Steamed bread gives off a faint fragrance.

As soon as I smell this fragrance, I can't help but gulp it down.

Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back.

My stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp.

So I used it.

A 600-word composition entitled "My Favorite Food" Last time I introduced my hopeless cousin, my cousin has shown his talents again these days.

However, this time there is another accomplice-me! Hehe, although I am a sister, everyone has the heart to play.

(Voice-over: "What's that sentence …") I don't care about being an example and being a lady.

This time, our "poisonous hands" extended to the kitchen; Black steamed stuffed bun with horror food "Hey, sister, look what I found ~" Cousin put a pot of fermented noodles in front of me.

"Scare! Where did this come from! It seems that God specially prepared it! " I knead dough. Well, the noodles are still soft. You should use them today.

"Let's make sugar packets!" Cousin rummaged through a rolling pin, a packet of sugar and a packet of sesame seeds.

"What do you use to make buns?" I asked, I am a tomboy and I know nothing about cooking.

"Microwave oven, idiot.

My cousin pointed to the "steamed stuffed bun" button on the microwave oven, and we started making what we called "sugar steamed stuffed bun".

I am responsible for rolling noodles and stuffing.

He is responsible for adding sesame seeds and operating the microwave oven.

I rolled the dough with a rolling pin, then I rolled the dough into a round top and a flat bottom, and then rolled it into a round top and a flat bottom ... After some tossing, my task was finally completed. Cousin carefully added sesame seeds and put these strange buns in a special bowl for microwave oven. When it was repaired, we went to the shop owner to watch TV.

A few minutes later, the microwave oven sounded a prompt, and I took out my tableware and looked at the steamed buns one by one, sweating like rain ... I saw all the sugar in the steamed buns overflowing, incredibly dark, white syrup, no, the black syrup was still steaming, and all the steamed buns were terrible ... Hi! Black buns have been baked ... instant noodles are full of horror food. "Sister, this is not successful. Let me make noodles for you.

The composition introducing Wuyuan cuisine is about 600 words. One day in August, my father and I traveled to Wuyuan, Jiangxi.

Early in the morning, we set off happily by coach! Don't mention how excited you are.

On the day we set out, it was sunny and sunny, and white clouds were floating in the blue sky.

Our tour bus drove very fast, and the trees, buffaloes, farmland, fields and distant mountains outside the window were all beautiful ... On the way, our tour bus passed Jingxian County, Anhui Province, which is famous for producing Xuan paper for Chinese painting.

We also passed the famous Huangshan Mountain in Anhui, and then set foot on the steep mountain road leading to Jiangxi, after a 12 hour bump.

Finally came to Wuyuan.

Wuyuan, an ancient county with a long history in Jiangxi, is the hometown of Zhu He, a famous geographer in the Southern Song Dynasty, and his grandfather Zhan Tianyou, who built a railway.

There are beautiful scenery, green farmland everywhere, many buildings built by people and a blue sky.

Wuyuan is also called the most beautiful village in China.

The land here is fertile and rich in products, and it is also a good place to travel.

We followed the tour group to Wuyuan Old Street, where there were buildings in the Ming and Qing Dynasties and a high horse head wall.

There are many small old stone bridges in the old street. There is a clear river flowing under the bridge, and small bamboo rafts are drifting on the river. Moreover, every household in the old street has flooded some red peppers this season, and red peppers are more spicy in the sun. I see that almost every family has some antique gadgets. Many children sell porcelain blown like birds in the street, and some grandmothers sell local products unique to their hometown by the roadside. There are wild mushrooms, bamboo shoots, red beans, tremella and dried vegetables ... We also walked into an ancient hut and saw eighteen kinds of martial arts and ancient mahogany furniture. I walked around the antique alleys and felt that the alleys were connected like cobwebs.

We saw a clear spring flowing slowly beside the rock. We took a mineral water bottle and received "authentic" mineral water. Then, I took a sip. Wow! My Sweetie, cold and bright, is really delicious ... Later, we came to Yu's ancestral temple and heard from the tour guide that its construction area is 600 square meters. Its architectural structure was carved out of wood, and its architectural style was recognized by the emperor at that time, allowing it to be built like a palace, so it took 20 years.

Wuyuan is not only beautiful, but also rich in products. There is pollution-free Wuyuan green tea, which is the treasure of China green tea, Wuyuan, boiled red carp. It looks very attractive and tastes delicious, and is known as "the best in the world".

We also went to Sanqingshan, a scenic spot not far from Wuyuan. Sanqingshan Mountain has beautiful scenery and steep peaks. The clouds in Sanqingshan are changing rapidly. The cloud in front of me is just a wisp of smoke floating in the wind, and suddenly it becomes a white horse with four hooves and high winds.

Looking down from the cable car, it is really a cliff and an abyss. We also saw lively squirrels jumping happily on pine trees, Sanqingshan Mountain and the largest plank road in China ... Wuyuan, Jiangxi is really a beautiful and rich place. You can go to Wuyuan, Jiangxi Province when you are free. The scenery there will definitely make you relaxed and happy!

Write a composition about the delicious food. One Sunday that year, I took a walk with my family. On the way, I occasionally saw five golden characters of the old Beijing roast duck restaurant, telling me to stop.

The desire to eat roast duck makes my mouth water.

I suggested having a taste, and my mother boasted, "Good idea!" Go into the shop and sit down.

The waiter brought us tea, and I thought, can the roast duck restaurant be authentic in Shanghai? I had a brainwave and grandly asked, "Excuse me, sister waiter, is this shop authentic?" She smiled and went on working ... Soon, a shiny bronze duck arrived by special bus.

It's too late to say now, but it's too soon.

A single knife danced quickly in the chef's hand.

In an instant, the fat duck that was so mighty just now had only a poor skeleton left.

Duck meat is evenly sliced and put into duck-shaped plates, which complement each other.

The thin skin of duck breast is packed in a small porcelain plate alone, and the color is like amber.

I learned to be an adult, roll it up and eat it beautifully.

Grandma next to her pointed to the disc and said, "Baby, try this.

"I chewed duck skin and couldn't help but shake my head and admire:" This is crisp and fragrant, but it can be compared! "Delicious duck rack soup is coming. The waiter gave me a bowl first. I respectfully handed my grandma my hands and said, "You drink first.

Grandma praised after tasting: "It's quite authentic.

"Listen, the waiter introduced quite readily:" The characteristics of this duck are: first, the selection of materials is excellent, and the brewed duck in Leshan, Sichuan must be selected, and it is important between three kilograms and seven ounces and four kilograms and three ounces; Second, pay attention to workmanship, roast outside and cook inside, in order to be tender outside; Third, good quality and low price. The price of a duck is 128 yuan. If people eat less than half, they just need 70 yuan ... "The waiter changed the subject tactfully when he saw that I was eating so comfortably, and asked me," Little classmate, do you want to comment on the authenticity of this duck? "I was afraid that duck meat would fall out of my mouth, so I quickly gave a thumbs up, closed my teeth and boasted with my mouth open:" It's delicious ... great! "Referee:

I hope my answer can help you, and I wish you progress in your study!

Write a composition on flavor snacks (600 words) As the saying goes, "Food is the most important thing for the people". Wuxi is a land of fish and rice, and there are countless flavor snacks: sauce ribs with endless aftertaste, delicious duck blood vermicelli soup, mouth-watering steamed buns ... Among them, my favorite is steamed buns.

Steamed buns, also called steamed buns, look round on the whole, with a small top, like an angry little girl's pouting mouth and a volcanic eruption.

When the steamed bread just comes out of the pot, the top of the head is like a blooming flower, emitting a burst of fragrance.

From a distance, steamed bread is like a heavy package, which makes people want to open it.

Open the "flower" and have a look, ah! When the red juice flows out, the fragrance disappears immediately.

Red minced meat, white skin and blue plates are really intoxicating.

How did you make such a lovely and beautiful steamed stuffed bun? Next, I put together the practice of steamed stuffed bun.

First prepare a big cage, a steamer, some flour and minced meat. These are ready, everything is ready except the east wind! Make flour into dough first, and then put minced meat in the dough. Don't forget to make the dough into a flower-like hairstyle.

Then put the steamed bread in the steamer.

After a short rest, the hot and delicious steamed buns will be baked! Finally, you can taste the steamed stuffed bun! I bit a small hole in the steamed bread, blew it and sucked it, and the soup came out. This soup is especially fresh, but be careful that it will burn your tongue.

Then put the skin and meat in your mouth. Thin skin and fragrant meat, I like it best.

The skin of the steamed stuffed bun was so slippery that it slipped into the stomach.

After eating one, people can't help but want to eat the second and third ... After listening to my introduction, are you already drooling in thousands of feet? Action is better than action, so try it quickly.

As the saying goes, "Food is the most important thing for the people", and I quite agree with this sentence.

I can call myself a "little gourmet" because I have a good understanding of food.

I can name hundreds of dishes just by name.

Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.

Mapo tofu is not only spicy and delicious, but also colorful.

The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate, just like green leaves. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves.

From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool! The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use.

Next, cut the meat into small pieces and crisp it with vegetable oil.

Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when it is almost out of the pot. Eating Mapo tofu is also very particular.

When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once.

I like to lick hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce jumped into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu.

If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.

Well, after listening to my introduction, you have a certain understanding of Mapo tofu.

Is this dish delicious? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye!

Please indicate the source for reprinting. A 600-word composition tells a delicious food! ! quick