In the first paragraph, you can always write it first. There is such a snack in Suzhou called bean curd brain that people will never forget it after eating it. Or something, anyway, I'm crazy about this food or something. Just a few words.
The second paragraph can describe the appearance of food from all angles of color, aroma and taste. For example, the nose tip is filled with a faint smell of tofu, and sentences are beautified by metaphor, personification and beautification.
Next, you can write about how to make it, or the environment for eating tofu flowers. For example, there are many people around, and everyone is enjoying this kind of food and feeling the leisurely and plain atmosphere.
That's probably it. If it's not enough, you can sublimate the theme. This is not only a kind of food, but also the crystallization of the wisdom of working people. Or: it inspires us with a kind of life, a plain and simple life.
Finally, I like things like tofu brain.
Work hard, and you will get extra points if you are satisfied. There is really no motivation to answer questions without grades.
2. Composition about Tofu Brain 80 words Eating delicious Tofu Brain in a small shop, a person comes to mind-Grandpa who sells Tofu Brain at the entrance of the village. The tofu brain he sells is delicious! But he looks scary. His eyes are like zombies in horror movies. According to my mother, I was scared to cry by him when I was a child. Maybe he looks terrible and he becomes lonely.
But once this scary-looking grandfather taught me the truth of being a man, and he opened his heart to the world with his own actions.
That morning, I was sitting in a beautiful dream when my mother woke me up: "lazy pig, go to the village and buy some tofu brain for my mother." Mother's life is hard to break, so I have to bid farewell to the warm little bed and walk to the village with my eyes open. I saw a woman buying tofu brain at his booth. I just stood by and waited quietly. Grandpa slowly poured tofu brain into women, and women became more and more impatient: "Second blind man, hurry up!" " ! I have many things to do, so don't waste my time. Then she stopped to think for a moment and said, "Be honest, don't cheat me with the scale, or I'll settle accounts with you." Grandpa still bowed his head and was busy. He handed the tofu brain to the woman with a straight face, and the woman threw the change into grandpa's money box. Grandpa saw the woman leave, he breathed a deep sigh of relief, and then bowed his head to sort out his change. Grandpa didn't notice me standing by, so I had to shout, "Grandpa, I'm going to buy tofu brain." He suddenly raised his head, his terrible glasses looked straight at me, and his mouth rose slightly. He gave me a fright, and to hide my panic,
3. Who can write a detailed description of tofu brain? This article is beautifully limited to 200 words. If there is a tofu brain seller, I will consider going. ..
One day, I went to the Shuixiang Teahouse for tea with some friends. There were many snacks. One of them is tofu, which is packed in a thick wooden barrel with a small lid on it. When I opened it, it was a gelatinous milky tofu, steaming hot-I was always curious about how it solidified into a big piece in a wooden bucket-by filling the whole wooden bucket with soybean milk and then carrying it into a big pot and steaming it with hot water.
Then open the lid of the bucket, pick up a spoon with a thin edge and a flat center and put it in the bucket. Then turn the spoon handle and gently scoop. Spread a layer of fresh and smooth tofu on the spoon surface and put it in a small porcelain bowl on the side.
I really like the process of scooping tofu with a thin spoon.
There are two rows of small jars beside the bucket, namely: chopped green onion (or chopped coriander), pickled mustard tuber, pickles, shrimp skin, sesame oil, Chili oil, soy sauce and monosodium glutamate. There is a small spoon in each small pot, pick up a small porcelain bowl filled with tofu, scoop a spoonful of mustard tuber (this is delicious, let's have two spoonfuls), a handful of chives, a tablespoon of shrimp skin, a tablespoon of kimchi, sprinkle two or three monosodium glutamate (not much), sprinkle a little sesame oil, sprinkle a little Chili oil, OK, and finally pour a little sauce-
The fun of making tofu brain goes far beyond the process of eating, so I took great pains to make a small bowl for everyone, and I am still unfinished!
4. Write a 300-word primary school composition entitled "I love tofu in my hometown". Stinky tofu is our famous specialty snack.
Speaking of which, I like it best! Usually, my mother buys stinky tofu, and I am the first one to move chopsticks. I eat my head off. Although I like eating, I never know how it is cooked.
Today, my mother and I went to the south gate to watch the making of stinky tofu. Before we came to the booth, an old man was absorbed in frying stinky tofu.
Grandpa fished out pieces of square tofu from the brine, put them in a boiling oil pan, and kept rolling until the tofu was fried on both sides. Grandpa drilled two holes in each piece of tofu and coated it with a layer of soy sauce or pepper water, so the golden and fragrant stinky tofu was born! I quickly bought four tablets. I picked up the bowl, and a tempting smell came to my nose, and my saliva almost fell! I took a careful bite first, yellow outside and white inside, crisp outside and tender inside. That's so cool! I went on to eat the second piece, but I still remembered the crispy, soft and spicy one I just ate.
It is really delicious! Grandpa told me that the production technology of stinky tofu is very particular. First of all, it should be made of good soybeans, and then it will have better color and taste after adding halogen, fermentation and frying. Then stir-fry with fine seasoning. Oh, I see! Stinky tofu is delicious, but you can't eat too much at once! You see, I just want to eat happily, and the tip of my tongue has blistered.
5. Hejiang's Tofu composition (450 words) White water Tofu, also known as vegetarian Tofu, is very popular in Sichuan. Although it is impossible to serve food on the menu, it is difficult to enter the elegant lobby of the hotel. Despite the renovation of meat tofu pudding and a wide variety of bean derivatives, the vegetarian tofu pudding has always maintained a strong vitality.
Very distinctive.
One of the characteristics is that there are a group of fairly stable diners. Grassroots people want to eat, and officials and families pursue fashion. Tired of eating big oil, I changed to the original ecology, and it is low in fat and high in eggs, which is in line with nutrition. Tofu shops in the streets and alleys of Hejiang County are sold from morning till night. At the wedding, diners are in an endless stream, which is very fashionable.
The second feature is exquisite materials. Before making, roll the soybean again, and don't let go of a rotten bean, a shell and a stone. Water comes from mountain springs or well water, which is pollution-free and rich in minerals and trace elements to ensure that tofu does not deteriorate.
The third feature is that the production process is in place. From soybeans to tofu pudding, there are generally several processes of "soaking beans, boiling pulp, ordering pulp and squeezing pulp". Soak beans in warm water for about 4~6 hours to keep the crepe moist. After that, there is no pulp, after that, there is no juice. After being beaten into puree by a stone mill or a steel mill, it will enter the pulping process. Boil the pulp until the foam is exhausted, otherwise the brown pulp is difficult to completely react with bile (brine) water, and the phenomenon of "slag dropping" will appear after eating. Slurry ordering is slow work, lazy people do it. Pour bile water slightly and stir repeatedly. The amount of bile water should be accurate to a drop. One more drop will pass, and one less drop will be unclear. Another link is that the grouting should be uniform and the strength control should be gentle. First, collect the sediment on the side of the pot, and then tamp the middle, so that the quality of the whole pot of bean curd is consistent and will not be scattered when it is clamped with chopsticks. The entrance is soft, thin, smooth, tender and delicious, and the taste is 100%. Finally, heat it with slow fire. That's all the details.
The fourth feature is complete seasoning. The quality of Hejiang bean curd is equivalent to that of Fushun's "Liu's bean curd", but the "Liu's bean curd" is not as good as Hejiang in seasoning. As the saying goes, "go into the mall to prepare money, eat tofu pudding and watch spices." Tofu is white and tender, and you can't eat it without seasoning. The biggest feature of Hejiang tofu pudding is also here. There are dazzling spices on the box. Pepper alone can produce spicy, greasy, hot sauce, Bazin pepper and old shells; Oils include vegetable oil, wood sesame oil, oil consumption, sesame oil and soybean oil; There are also wood coriander, kohlrabi, Jiang Mo, minced garlic, chopped green onion, chicken essence, monosodium glutamate, refined salt, pepper, peanut petals ... everything. Beat the seasoning yourself and choose according to your taste. This is the memorable place of Hejiang bean curd brain. A little spoon in the east and a little hook in the west, enjoying the process, eating in the mouth has an unspeakable sense of accomplishment. Watching a ball at home is very different from watching it on the spot. There are also heavy diners who eat directly with bowls, regardless of the boss's feeling of meager profit, and "curse" one by one, filling a bowl in winter and winter, completely reversing the primary and secondary relationship between tofu pudding and seasoning. Instead of being angry, the boss said to the diners who kept silent for a long time: This is the owner. You can eat all the black and white ones at once, and it is difficult to meet one in a few days. You are very lucky.
The fifth feature is that Hejiang people have the habit of eating tofu pudding for breakfast. The breakfast in the city is generally based on pasta, and Hejiang is tofu pudding with rice, which is suitable for both men and women. What's more, they have a cup of wine and enjoy it leisurely.
The habit of eating early tofu and drinking early wine is said to have a history. Hejiang is an ancient county. Chishui River joins the Yangtze River here. Because of the benefits of the two rivers, Hejiang has become an important post station for ships. Every night, the harbor is brightly lit, competing with the stars and the moon. It is not enough to just write the meaning of "boating in Wan Li". It was slightly dawn, and Qian Fan was ready to go. The trackers got up in droves and went to the tofu shop that started the early fire. Although the boatman is poor, he never skimps on his breakfast. There is a Chuanjiang bugle that sings like this: "Rice, tofu pudding soup, three bowls of hard dishes; The rope was so short that I went home early to hug my wife. "Drinking morning wine is to drive away the cold and courage. At that time, the environment in Chuanjiang was very bad, unlike today's modern navigation marks and exaggerated lighthouses. There is a song to prove it: "wine makes heroes brave and floats across the dangerous beach;" "There are many wild ghosts on both sides of the strait, and they are not under Lao Tzu's control." After the founding of People's Republic of China (PRC), the Yangtze River waterway has developed rapidly, and the figure of the trackers has become a piece of history with the river disappearing in the east, but their spirit of daring to fight against nature has been precipitated in this small bowl of tofu, which is still enduring.
6. Write a composition about river tofu. I live in Fuling, which is located at the intersection of the Yangtze River and Wujiang River. Tofu is a major feature of Fuling. As long as you have tasted our Fuling tofu brain, you will be amazed when you talk about it. There is a legend about the origin of tofu.
When Emperor Wu of the Han Dynasty, Liu An, the grandson of Emperor Gaozu Liu Bang, was named King of Huainan, and Liu An liked to recruit talents. There are often thousands of diners. In order to solve the problem of eating for so many people, they used the brine of Huaihe River as coagulant and invented tofu. After the technology of tofu making was spread to Yizhou, it was very popular there and the catering industry was extremely developed. Tofu, a fresh food, is naturally put on people's table. Some guests waiting for dinner waited impatiently for tofu to be shaped and processed into dishes, and then ran to the kitchen. Looking at the tender tofu still boiling in the pot, they asked the shopkeeper to sell it to them. Because it is not completely solidified and cannot be fried, they can only dip it in salt and water.
The legend of tofu ended like this. Let me tell you how to make tofu. Generally, beans are washed first, swelled with water, and ground into slurry. After adding wastewater, the ground slurry is filtered with gauze, and salt water is added to make it penetrate into soybean milk evenly and stir quickly. When the soybean milk is flocculent, immediately isolate and squeeze it with wooden boards. Soon the tofu is ready and delicious. The nutrition of tofu pudding is also quite rich! Our Jiang tofu is made of brine according to the traditional production technology. Generally, it is equipped with five seasonings: hot sauce, fresh pepper, soybean, soy sauce and shallot. The prepared tofu is full of flavor. Original tofu is also good. Gently pick up a piece and put it in your mouth, which is tender, smooth and soft, but soft and powerful. The tofu pudding that melts in the mouth is a little sweet, fragrant and sweet. It's really sweet in the mouth! Unforgettable
The cheap tofu is deeply loved by us Fuling people. In the morning, we all go back to various restaurants to eat tofu. Tofu is our favorite in Fuling. Delicious. Delicious. Try it if you don't believe me!
7. What are the benefits of drinking tofu? 1. Tofu flower is a bean product. Tofu flower also contains potassium, calcium and magnesium, and its exogenous calcium content is more than that of milk. Tofu flower has no five anticancer substances, and its outer compartment is flavonoids. It is specially used for preventing and treating breast cancer, colorectal cancer, colon cancer, obesity and patients with heart-clearing, and can reduce cholesterol and prevent vascular softening. Western medicine believes that eating tofu often is harmless to the outside world, promoting fluid production and moistening dryness, clearing away heat and toxic materials, quenching thirst and hangover, and may also prevent respiratory and digestive tract diseases. Therefore, tofu is not only a good food, but also has no medicinal value.
2. Tofu flower, also known as bean curd brain, is a famous traditional snack of Han nationality, which is divided into sweet and salty ways. Generally speaking, sweets are the main food in the south (sweet bean curd), and salty food is the main food in the north (salty bean curd).
8. What are the benefits of drinking tofu brain? In our daily life, we eat a lot of tofu brain, and we know it is really delicious. What are the benefits of eating more tofu brain? Let's get to know each other.
Introduction to tofu knowledge:
Tofu brain is an extremely tender tofu, and its absorption rate can reach 92%~98%.
Nutritional analysis of tofu;
Tofu is rich in protein, which belongs to the complete protein. It not only contains eight essential amino acids, but also has high nutritional value. Has the functions of reducing blood fat, protecting vascular cells and preventing cardiovascular diseases.
Tofu brain is suitable for people:
The general population can eat it.
1. Suitable for middle-aged and elderly people with weak constitution and malnutrition, as well as teenagers and children; Suitable for the elderly suffering from chronic bronchitis, fatigue cough, phlegm-fire asthma or constipation; Suitable for people with weak body and cardiovascular diseases, such as hypertension and coronary heart disease; Diabetic patients are also suitable;
2. People with cold stomach, discomfort or boredom after eating, and nausea are not suitable for eating; Patients with chronic enteritis, diarrhea, abdominal distension, frequent urination and nocturnal emission are prohibited.
The dietotherapy function of tofu;
Tofu brain is flat and sweet;
It has the effects of tonifying deficiency, moistening intestine dryness, clearing lung fire, and resolving phlegm and turbidity.
Tofu brain practice guidance:
It is best not to use leeks as ingredients for tofu brain.
The elderly and patients with iron deficiency anemia should especially eat less.
Northerners like to eat salty and delicious bean curd, while southerners like to eat sweet bean curd.
The tenderness and smoothness of tofu brain depends on the added brine and temperature, and the key to the taste is the marinade.