My favorite flavor food composition 1 Everyone has their own favorite flavor food, and I am no exception. My favorite flavor food is Chaoshan beef balls.
In our Chaoshan area, Chaoshan beef balls are one of the most famous flavor foods. Round, as big as a spoon, smooth and tender. In fact, if you want to eat delicious beef balls, you should prepare the ingredients: Niu Lin, fat meat, fish sauce, Chaozhou potato powder, shrimp, gold, silver and garlic, sand tea sauce, pepper and sesame oil. Then cut the beef fat into small pieces, wash the shrimps, chop them up, pour all the raw materials into a high-speed blender to make meat glue, pump them into meatballs, put them into 70 degrees boiling water, and cook them slowly until the water boils, and the meatballs will be cooked. Fresh beef balls will make your mouth water.
However, my favorite food is beef ball hot pot. First boil the boiling water to about 70 degrees, put some oil in it, then put the beef balls in the pot and add soup. Soon, a pot of delicious beef ball hot pot will appear in front of your eyes! Let you feast your eyes!
Chaoshan beef balls, delicious and crisp, will attract more foreign guests with their unparalleled delicacy!
Look! This is my favorite flavor food-Chaoshan beef balls!
My favorite flavor food composition 2 As the saying goes, "Food is the most important thing for the people". Nowadays people not only sleep well and eat well, but also pay attention to a certain flavor. I like Mapo tofu, pie-throwing and meat sauce. Now life is getting better and better. One of my favorite flavor foods is "fruit omelet".
The first bite, full of fragrance. "Fruit omelet" is a delicious snack, and I can't forget its unique taste. And fruit omelets are also very popular with everyone. Maybe when you swallow the egg roll wrapped in your mouth, the smell of fruit is still in your mouth.
I just finished lunch today, lying comfortably on the sofa, but my stomach is swollen. On a whim, I want to make my own fruit omelet. You can try my cooking. It's good for digestion. I first take out apples, grapes, bananas, oranges and some raisins from the refrigerator. Then, I took out a small bag of flour from the cupboard, and the materials were ready.
First, I put some flour in an iron basin, then add a little water and mix well. Then I beat the eggs in and put a handful of raisins and chives in. After mixing, I saw that the flour looked golden against the eggs, and those children with full raisins looked like a boat in the sea.
I poured cooking oil into the pot, and soon the oil boiled, and there was a crackling noise in the pot. Then I pressed the flour into a big circle with a spatula, turned it back and forth, pulled it aside with a knife, and gently uncovered it with my hand to make a thin and soft pancake. Xuan paper being painted for us! I peeled apples, grapes and bananas one by one, cut them into small pieces, wrapped them, and finally made them! I'm surprised. I was intoxicated by the fragrance. ...
I enjoy the pleasure brought by delicious food to my heart's content. I really want to make China a "gourmet country"!
My favorite flavor food composition 3 I have a lot of favorite foods, but my favorite food is fried pile, which is one of the flavor foods that every family eats every year during the Spring Festival. Let me tell the story of the pile bombing!
I remember a few days before the Chinese New Year, I went back to my hometown by bus, and my grandfather asked me to make fried piles. I jumped three feet for joy.
So, grandpa took out flour and sugar, poured it into a big basin, added some water and stirred it repeatedly by hand. After mixing them evenly, grandpa asked me to knead them into balls. Grandpa made a demonstration first, put the mixed powder in his hand, and then gently knead it with both hands until it is kneaded into a sphere. I did as grandpa did, and first I took a little mixed powder and put it in my hand. So, grandpa sprinkled a layer of white sesame seeds on it.
Everything is ready. Next, put it in the pot and fry it. Grandpa put the oil in the pot. When the oil is boiled, fry them one by one in the pot. The bombing didn't change at first. Slowly turn pale yellow and finally turn golden yellow. At this time, the fried pile can be eaten. I can't wait to pick up one and put it in my mouth. "Wow, it's so hot." I have a little bubble in my hand! Grandpa saw it and smiled and said, "Don't be in such a hurry. A watched pot never boils. Here is a pair of chopsticks. Let's eat with chopsticks! " I picked up chopsticks, picked up one and took a bite. "Well, it's delicious, a little sweet but soft and fragrant." I ate one and wanted to eat the second one, but I couldn't. Don't eat too much of the fried pile just out of the pot, or it will get angry!
I like to eat local flavor food, but I prefer to eat French fries made by my grandfather!
My hometown is Yicheng. Yicheng is a very distinctive city, and there are many snacks that make me remember deeply.
Yicheng prawn is a popular snack in recent years, which is very popular in the whole Xiangfan area.
There are three ways to eat prawns in Yicheng: marinating, frying and boiling, and the best one is fried prawns. Clean the shell of prawns with a brush first, then soak it in clear water, then hold the small tail in the middle of the shrimp tail with your fingers and pull it back, and you will see a rope-like intestine, and then wash the prawns with clear water. Stir-fry the cleaned prawns in a large pot, then add pepper, pepper, pepper, soy sauce and other seasonings and simmer over high fire. Delicious and mouth-watering prawns are out of the pot. When I opened the lid, I saw a piece of red fruit in front of me. Yicheng prawns are also very particular about how to eat them. Open the prawn's skull first. This is Huang Cancan's shrimp yellow. It is very nutritious for people's health after eating. Then, open the shrimp shell, which is delicious shrimp meat. Yicheng prawn is big, delicious, spicy and delicious. Especially in summer, the streets are full of shrimp, which is suitable for all ages.
Pot eel is to put the cowpea eel that has been cut open with a fixed knife into a hot iron pot, let them jump to death, remove the mucus, wash it with clear water, put sesame oil in the pot and fry it repeatedly with low fire. When the eel turns from hard to soft, add seasoning such as salt, pepper, ginger and garlic, shredded red pepper, hot sauce, etc., dry and fry until brown, and cook until the fragrance is overflowing.
There is a recipe for eating a plate of eel: hold your head with chopsticks, go down your neck, tear off your intestines and head, put your tail in your mouth and swallow your throat with bones. Medically speaking, this diet is nourishing.
Eating our Yicheng snacks will make you want to eat it again and never forget it!
My favorite flavor food composition 5 There is a Chinese saying "Food is the most important thing for the people", and every place has its own flavor snacks. So there are countless local snacks in China. And my favorite snack is fried beef river. Dry-fried beef river is one of the characteristics of Guangdong.
Although dry-fried Niuhe is just a simple fried rice noodle, compared with other fried rice noodles, dry-fried Niuhe has more materials. After frying, the color is brown. Carrots and white bean sprouts can be added according to personal taste. In this way, the fried beef river is "colorful". The method of frying Niuhe is very simple. First, prepare the materials. Personally, I prefer to add carrots, because carrots taste crisp and sweet. Also prepare onions, rice noodles, beef, oil and soy sauce. Beef must be chosen, or it will taste tough. Then start frying, first put the oil, then put the carrots in. I remember once, I fried carrots and onions together. As a result, my mother said, "Don't put onions so fast, carrots are harder to cook." Onions and carrots will turn yellow when fried for a long time, and the smell of onions will be gone. "So don't put onions so quickly. When the carrots are ripe, add some oil, add rice noodles and stir-fry with beef. Add some soy sauce when the beef is almost cooked. As soon as the dish is served, add some onions and fry for a while, and the delicious dry fried beef river will be ready. If you want to be delicious, you should add some cooked Chinese cabbage, put it on the edge of the plate and surround it. How beautiful it looks.
When eating, I like to eat rice noodles before eating anything else. Because the color of dry fried beef river is mostly brown, I don't know if it is coffee. I think Brown is very rich, so I gave the dry fried Niuhe another name-Fugui Powder.
Are you in love with fried beef river? Actions speak louder than actions. Let's do it.
My favorite flavor food composition 6 As the saying goes, food is the most important thing for the people, and every place has its own unique local cuisine. There are many famous flavor foods in my hometown Yingde, such as jiaozi, Zongzi, tea porridge and so on. But what I like best and most unique is "grey water mash", also called "glutinous rice mash" and "water mash". The taste is crisp and tender, and the nature is cool. It can relieve summer heat and detoxify, strengthen the stomach and promote digestion, promote fluid production and remove blood stasis. The medicated diet is extremely effective and delicious for the stomach. It is said that it also has the effect of clearing liver and improving eyesight. Xian Yi, regardless of age, is everyone's favorite flavor food. In our hometown, there is no shortage of delicious limewater in every festival.
The method of Ciba is as follows: firstly, soak the selected Chinese white glutinous rice and grind it into powder, then burn the clean glutinous rice straw in Huang Chengcheng into ash, brew the ash of glutinous rice straw with good mountain spring water, filter the ash with a cloth for an hour or two, take the ash water and boil it to dry, and mix it with glutinous rice flour to make dough. Then divide the big dough into several small doughs and knead them into a gyro shape. At this time, use the power of thumb and forefinger to open a small hole at the top of the gyro, and finally put the stuffing prepared in advance into the small hole, and the rice cake is finished. Now all that's left is cooking. Boil in water for five minutes. Or steam for ten minutes, or fry. Can be dipped in sweet or sour or salty or spicy stuffing to increase the taste and utility. Decoration, different tastes, different tastes, naturally have different flavors.
There is another legend about grey water disease: in ancient times, people in the mountains suffered from a strange disease. Their stomachs were swollen, the food they swallowed could not be digested, and they had a high fever and a poisonous bag. Nothing could cure them. Later, Guanyin Bodhisattva gave them a dream to save the sick villagers, saying that it was an evil spirit in the festival. As long as glutinous rice flour and grey water are mixed, cooked and made into glutinous rice cakes with wooden mortar, evil spirits can be exorcised, digestion can be helped, and safety can be guaranteed. According to the instructions of the Bodhisattva, the villagers boiled gray water to eat during the festival, and they really cured the disease. Since then, grey water cake has been regarded as a kind of peasant-style food.
Fall in love with this gray water, then come to Yingde as a guest!
My favorite flavor food is fried "stinky tofu", which smells bad and tastes strange. It is a must for Chinese snacks. "Stinky tofu" can be seen everywhere, but the fried "Stinky tofu" in Changsha Fire Palace in Hunan Province is more famous. It is said that in the 1950s, celebrities went to Hunan to collect folk information, and once went to the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, then the tofu pieces are drilled out and poured with Chili oil. It tastes spicy and smelly, which is very appreciated. As a result, the reputation of "stinky tofu" in "Fire Palace" spread to Hunan and all over the country.
Tofu with soybean as raw material is soaked in special brine for half a month, then fried with tea oil, supplemented by sesame oil and hot sauce. It has the characteristics of "black as ink, fragrant as alcohol, tender as crisp and soft as velvet". Named for its bad smell, it is different from other kinds of brine. Smells bad, tastes good, and is crisp outside and tender inside. This is because there are many excellent raw materials such as fresh winter bamboo shoots, Liuyang douchi, mushrooms and fine liquor in the brine, so the taste is particularly fresh and fragrant.
My favorite flavor food composition 8 "Here comes your steamed stuffed bun!" When the lid of the steamer was lifted, white mist spewed out, mixed with a faint onion fragrance. Look at the thin skin of soup packets. It is very bright and crystal clear, like crystal. The wrinkles on the steamed bread skin are slightly raised, like a chrysanthemum blooming in fairy fog.
Gently pinch the skin of the steamed stuffed bun and lift it slowly, and the soup and stuffing will be rolled up and climbed to one side. As soon as the chopsticks are poked, the soup overflows and flows into the long-awaited mouth. The soup with a little residual heat spread from the tip of the tongue. When I pursed my lips and tasted it carefully, the umami flavor intoxicated me like a panacea, as if I had fallen into the slightly bubbling milky white fresh fish soup. The soup streaked across my throat, thick, like a piece of flannel wrapped around my taste buds, and seemed to fall into the thick soup of sauce-flavored ribs. It's hard to describe! All in all, it was a pleasant and pleasant trip!
After eating the essence, I swallowed the rest of the pouch. The moment I entered, I was still amazed. Slightly transparent steamed stuffed bun is smooth and delicious, and does not stick to teeth. Continue to eat, the small meat balls in the steamed stuffed bun will roll into my mouth and chew it carefully. The stuffing is mixed with the aroma of soup, and there are slightly thick, chewy meat particles of different sizes, which are circulating in the extremely excited mouth.
A hiccup declared the end of all this! Looking up, I found that everyone's facial features in this shop are very enjoyable, with slightly narrowed eyes and a 45-degree mouth tilt. After reading it, I can't help but say: advertising in such a steamed stuffed bun shop is really unnecessary!
My favorite flavor food composition 9 As the saying goes, "Food is the most important thing for the people." I like many flavor foods: steamed bread, roast duck and mutton bread in soup ... but what I can't forget most is the sticky rice paste made by my grandmother.
On holidays, wedding celebrations and eating rice cakes can be a good start, so both Hakkas and locals can't live without rice cakes and like to make a basket of them. Glutinous rice paste is round and moist, and people of all ages like to eat it. On this day, grandma began to make sticky rice paste. Prepare the materials first: glutinous rice flour, corn starch, water, red bean paste and coconut milk. You can start doing it. First pour glutinous rice and corn starch into the big wrist, then add water and stir well. Then, pour the glutinous rice batter into the oiled plastic wrap and put it on a plate. Then put the plate on the steamer and steam it for about twenty minutes. Then take the steamed glutinous rice paste out of the steamer, pour it on the chopping board covered with coconut, and divide it into several portions, each of which is rolled thin. Red bean paste is also divided into several portions and wrapped in glutinous rice paste. Finally, knead it into a circle and the delicious glutinous rice paste will be baked.
I couldn't wait to grab one and eat it, but my grandmother stopped me first: "Wait, you'd better stick some coconuts!" " "Pass me a plate of coconut milk again. I nodded, rolled the glutinous rice paste in coconut milk, and picked it up and tasted it satisfactorily until it was all stuck on coconut milk. Wow! First of all, the entrance is sweet but not greasy coconut paste, then I bite into the elastic, soft and glutinous glutinous glutinous rice paste, and finally a strong flavor of bean paste strikes, which makes people aftertaste for a long time.
Do you want to eat mouthwatering glutinous rice paste? You are welcome to copy it step by step, and you are also welcome to visit my home.
My favorite flavor food composition 10 There are many different cuisines in the world, and different cuisines also have many different dishes.
In Hangzhou, there is a kind of delicious food called "mandarin fish with pine nuts", which is my favorite! Every time you go out to eat in a hotel or restaurant, this dish is a must! Without this dish, other delicious dishes seem to be tasteless. A long time ago, I was stabbed in the throat by a fishbone, so I didn't eat fish at that time, let alone a piece. It is impossible to "drop".
But just then, a dish from Huang Chengcheng appeared on the table. It seemed to shine in the light! I was immediately attracted by this beautiful dish. Look, there are some little stars dotted around-pine nuts! This opened my eyes.
I put a small piece in it and found that it was so white and tender in that layer of Huang Chengcheng's skin! I sent it to my mouth without hesitation.
When I put it in my mouth, there is a strong smell on my heart. That kind of taste, sweet with a little acid, sour with a little sweetness, is really memorable! I took a gentle bite. Well, it's crispy on the outside and tender on the inside. It has a strong taste and looks crunchy. In short, delicious.
Inside, I'm worried that the meat will be tasteless and difficult to swallow. But after eating it, I knew that the meat was not only tender and smooth, but also tasted right. Sweet and sour. One piece is not enough, I want to eat another piece! The dotted little stars and pine nuts are not only crisp, but also full of flavor. There seems to be a strong smell of salmon pine nuts outside.
I tasted it and couldn't believe it was fish. It's delicious, beautiful, delicious, perfect! My evaluation of this dish is only one word, and that is-praise!
This is really my favorite dish!
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