Step two. Chop onion, ginger and garlic for later use. Step three. Add water, ginger and pomfret to the pot until it boils.
Step four. Pour the water out of the pot after boiling. Step five. Add a small amount of water again until the water boils and turns into a small fire.
Step six. Add salt. Step seven. Add cooking wine.
Step eight. Add soy sauce until it boils to taste. Step nine. Pour pomfret and seasoning into a bowl.
Step 10: 10. Add vinegar, Jiang Mo, chopped green onion and minced garlic to the surface of pomfret. 1 1 step 1 1. Add oil and heat the pan.
Step 12: 12. Pour the oil on the chopped green onion on the surface of pomfret. Step 13 13. You can eat! Cooking is not 15.
2. Shrimp cakes in my hometown (composition) I believe that each of us has our own unique taste in our hometown, sour, sweet, bitter, spicy and salty. My hometown "Taizhou" has something that we can eat almost every day. What is this? Yes, it's seafood.
My hometown is near the sea, and there is a strong smell of salted fish all year round. People who just went to live will definitely feel uncomfortable. People like me who have stayed here for a long time feel that they can't smell salted fish. I especially like to eat fish, especially mandarin fish. The dishes made from mandarin fish have a name, which is "mandarin fish with scallion oil". Then I will tell you the method and materials of "mandarin fish with scallion oil" now. To cook this dish, you must first prepare: a mandarin fish, a few onions and a little oil. After preparing these, you can start cooking. Wash and kill the fish first, and then steam in the pot for 10 minutes. Finally, take out the fish, pour the oil on it and sprinkle the onion, and you're done. Let's taste it. The first bite is tender and moist, and the second bite is accompanied by the fresh and sweet aroma of mandarin fish. I'll take you to taste the delicious pickled shrimp. You should eat shrimp cakes. This is shrimp cake. In the dialect of our hometown, it is pickled shrimp. Shrimp with sauerkraut is fried food, so you can't eat more. But because it's so delicious, I eat two or three. You can see it in the streets and alleys of my hometown. Unlike the restaurants here, it's much worse than the pickled shrimps in my hometown. I still like the taste of my hometown.
This is a delicacy in my hometown. I can't forget the taste of "mandarin fish with scallion oil" and shrimp with pickles, because that is the real "delicious taste on the tip of the tongue".
3. You Xuaner, who wrote the composition of Jinan Youxuan, has a history of 100 years in Jinan.
Jinan Youxuan is crispy in skin, soft in pulp, fragrant in onion, spiral in shape, and oily and golden in surface. Old Jinan people are very particular about eating oil swirl, mostly while it is hot, or with rice noodles or wonton, which has a special flavor.
Such delicious food, of course, can't be tasted without me. Every time I see that delicious oil swirl, I can't help but buy it and try it.
It melts in the mouth, is not oily or greasy, and is very delicious. Not only is it delicious, but the oily way is also very particular.
First, add water to the top white flour to soften it. After licking it a little, pull out a potion, knead it evenly, roll it into thin skin, spread the onion oil mud on the dough and roll it on the side until the dough is extremely thin and rolled into a spiral tube. Then put it on the oiled tobacco, flatten it into a round cake with a diameter of 8 cm and a thickness of about 2 cm by hand, bake it until both sides stand up, then put it around the furnace wall below, and bake it once in the middle until it is dark yellow.
Finally, after taking it out, press the middle of the spiral side out of the nest with your fingers while it is hot, and as many as fifty or sixty layers of oil snails will be ready. The oil cyclone made in this way not only looks beautiful, but also tastes great.
Not only that, in the "List of the Second Batch of Intangible Cultural Heritage in Shandong Province", Jinan's traditional snack "You Xuan" is famous on the list. This makes Jinan's oil press famous.
4. The composition is 400 words, and it is the first time to make noodles with scallion oil. Ha ha! I made noodles with scallion oil today. Speaking of spaghetti with scallion oil, it is delicious.
Its practice is very simple. Cut the onion into chopped green onion. If you don't want to eat onions, you can cut them into large pieces. Scallion noodles, as the name suggests, should be oily. Now pour two-thirds of the oil into the pot, just like a layer of clothes on the bottom of the pot. Next, squeeze the onion oil. First put the onion in the pot, and then the onion is like dancing. Start cooking when you are tired of dancing. In a short time, the fragrance filled the whole kitchen and turned off the fire. There are scallion noodles. First, take out a handful of noodles and put them in the pot. They are like swimming fish. Cover the pot and after three or four minutes, the noodles will come out. But let the noodles cool first, then pick them out, pour them with scallion oil, mix the sauce and pour them on. The delicious scallion noodles are ready. Not only is it fragrant, but the scallion noodles are also beautiful. Noodles fell on it one by one, not greasy at all, and there was a little chopped green onion on the surface.
Some people like to eat spicy food. No Chili sauce, put some green peppers, put some shrimp skin, and finally put some sesame oil, and a bowl of spicy scallion noodles will come out.
Not only delicious, but also some nutritional value! For example: shrimp skin, its nutritional value is to supplement calcium.
Today's onion noodles are really good. I really want to eat them every day.
5. Write a 600-word composition about burning fish with onions. My father bought a big fish this morning. As soon as I saw the fish, I said loudly, "The teacher asked us to learn to cook a dish this week, and I decided to learn to cook braised fish!" " "He said, and regardless of mom and dad surprised eyes, grabbed a cookbook from his mother's hand, sat down at his desk and began to learn and do now.
At noon, I followed my mother's example, put on a flowered apron and sleeves, stood in front of the stage with great ambition, and started my first complicated job-washing fish. I used the "trick" my mother taught me: scraping hard at the fish scales, and the fish scales fell off one by one. Gradually, the white-bearded fish came out. After scraping the scales, I turned on the tap and washed the fish. I took a deep breath. The second job is to cook fish. I turned on the power, sat the pot on the induction cooker and poured oil into the pot. After a while, the oil became hot. According to the book, I put ginger slices first. The Chili section waited for a while, then poured the fish pieces into the pot. 1 of "zi", clouds of white fog covered my sight. I added some water to the pot along the edge, and then covered it. "Glug", the pot is boiling. "Turn down the fire!" "Turn the fish pieces gently!" Mother, like a fearless commander, issued a series of instructions. I am like a soldier who obeys orders and does everything.
After about ten minutes, I put chopped garlic, onion, coriander and other spices into the pot. A plate of delicious fish was born in my hand.
Watching my parents eat my braised fish with great interest, my fatigue in cooking fish was suddenly forgotten.
6. Composition about Ningxia Oil Fragrance 400 words One morning, my grandfather gave me three yuan to buy three oil incense sticks.
I met a stranger on the road. He asked, "Kid, are there any snacks around here?" I said, "Yes, I'm going to buy' oil fragrance'." He asked, "Does it smell good? What is oil? " I replied, "I don't know. Let me take you there. " I went to the place where oil incense was sold with foreigners. I said to my aunt who sold oil incense, "I'll buy three oil incense." Aunt said, "OK!" Then the foreigner said, "I also buy two sesame oils." Aunt said, "Good."
Outsiders and I just stood by and watched my aunt make sesame oil with relish. I saw that she first put a little rice paste in the rice spoon, then mixed the shredded potatoes and onions together, put them on the rice paste, and then put a little shredded pork. When she got here, she stopped and asked, "Do you want pepper?" I said, "I want it." The foreigner said, "I don't eat Chili." She put a little pepper on my top, covered it with a spoonful of rice paste, and then fried it in a boiling oil pan, turning it over and over. Soon both sides were yellow and smelled delicious.
Aunt picked up the essential oil and handed it to us. The foreigner tasted it and said; "This thing is delicious. By the way, why is this oily smell only here? " I said, "This is our Tujia special food!" He said, "Oh, then I will come to your place to eat more in the future." I said; "You are welcome to come to Enshi often to see us and try our Tujia snacks.
7. How to make delicious pomfret with scallion is delicious? How? Main component pomfret: 1. Accessory vinegar: salt: cooking wine: chopped green onion: oil: soy sauce: ginger: garlic seed: 1. The first step is to wash pomfret.
Step two. Chop onion, ginger and garlic for later use. Step three. Add water, ginger and pomfret to the pot until it boils.
Step four. Pour the water out of the pot after boiling. Step five. Add a small amount of water again until the water boils and turns into a small fire.
Step six. Add salt. Step seven. Add cooking wine.
Step eight. Add soy sauce until it boils to taste. Step nine. Pour pomfret and seasoning into a bowl.
Step 10: 10. Add vinegar, Jiang Mo, chopped green onion and minced garlic to the surface of pomfret. 1 1 step 1 1. Add oil and heat the pan.
Step 12: 12. Pour the oil on the chopped green onion on the surface of pomfret. Step 13 13. You can eat! Cooking is not 15.
8. To write an essay about braised fish, the best answer is that I have an appointment in the afternoon. I am very touched by a person who claims to be a literate and decided to treat myself on the way back. Finally, I bravely climbed to the peak of cooking and challenged "braised fish".
In fact, fish is not unheard of, just because the steaming operation is relatively simple, and the feedback of the final product is good, so this cooking method is basically chosen when showing off, and the difficult braising method is rarely involved. However, when my brother visited in Shenzhen before, he showed his hand. As a result, my brother broke his glasses and praised him. So this operation, full of confidence in yourself, will not be too difficult.
The fish has been cleaned up, so the cleaning in the water is completed and it directly enters the "pickling" stage. Of course, don't forget to cut a few knives on the fish to make the taste easier to eat. Sprinkle a little salt, add vinegar, cooking wine, soy sauce and chicken essence, mix well and let stand for more than ten minutes. Cut a few slices of ginger while waiting. The next stage, in my opinion, is the most complicated and the most prone to problems in operation. I operated carefully, but there was still a problem: one side of the fish skin stuck to the pot, which ruined the appearance of the fish, but fortunately the other side was intact. Think about it, disability is also a kind of beauty, and it is not too much to blame yourself. Take the intact side as a "face project". Fry the fish until golden on both sides, add the C-type secret recipe of this dish-chopped garlic seedlings, and oil the ginger slices prepared before, and then enter the third stage of "braising in soy sauce". Add warm water to the fish, add a little soy sauce and soy sauce, add 6-7 dried red peppers, cover the pot, and simmer until the water is dry. Because the fish has been marinated before, the taste is basically suitable and can be seasoned to the extreme. Braised fish is ready.
The fish is tender and smooth, with a moderate salty taste, which is swept away. People who eat are satisfied, and people who cook are proud. So I recorded it and showed it off.