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. Ha ha!
2. Write a composition about cooking tofu (such as oily tofu, braised tofu, dried tofu, yuba, etc.). ) cooking for the first time.
Each of us is cooking for the first time. Here, I will tell you about my first cooking experience and how to make it. The dish I cooked is called tofu catching chicken, and the dish I cooked is worthy of the name.
First of all, let me tell you about my preparation process. I will crush the tofu first. At the moment I crushed tofu, I found that I seemed to crush it into soybean milk, and then I cut the dish into filaments. Those filaments are strange. Because it's the first time I cook, the cut vegetables are all different in shape and size, and then I put them in a bowl. Later, I put a little salt in the meat, and the preparation was finished. Now it's blown up. First, stir-fry the meat. At this time, the pot crackled, which scared me to shout at the kitchen door: "Help!" " "My mother came over and told me that it was nothing. It was the sound when there was something in the pot." I calmed down. Before I came to the stove, I carefully poured tofu and cooked it, then poured vegetables, seasoned it and cooked it. I was sweating after eating, but I ate with relish!
I think my cooking is more delicious than any delicacies! I also feel that the fruits of my labor are the most precious, and happiness that can't be bought at any cost is an innocent smiling face and priceless!
Each of us is cooking for the first time. Here, I will tell you about my first cooking experience and how to make it. The dish I cooked is called tofu catching chicken, and the dish I cooked is worthy of the name.
First of all, let me tell you about my preparation process. I will crush the tofu first. At the moment I crushed tofu, I found that I seemed to crush it into soybean milk, and then I cut the dish into filaments. Those filaments are strange. Because it's the first time I cook, the cut vegetables are all different in shape and size, and then I put them in a bowl. Later, I put a little salt in the meat, and the preparation was finished. Now it's blown up. First, stir-fry the meat. At this time, the pot crackled, which scared me to shout at the kitchen door: "Help!" " "My mother came over and told me that it was nothing. It was the sound when there was something in the pot." I calmed down. Before I came to the stove, I carefully poured tofu and cooked it, then poured vegetables, seasoned it and cooked it. I was sweating after eating, but I ate with relish!
I think my cooking is more delicious than any delicacies! I also feel that the fruits of my labor are the most precious, and happiness that can't be bought at any cost is an innocent smiling face and priceless!
3. Make a composition about home-cooked fried tofu. Please remember to cook for the first time, at my classmate's house. That time, gave me a heavy blow in the history of cooking. This time, you can't escape, you must face it.
After the Chinese New Year, I finally saw several stalls in the market and found the necessities of cooking from scattered stalls.
Take them home, I stare at them in a daze. How can such a few things make delicious dishes? Murphy mother also left a hand-"what are you doing? Come and cook! "
"Washing hands before cooking is the most important thing, and it is also a kind of respect for people who eat. When washing radish, pay attention to dig out the pit and wash off the mud ... "I try my best to be perfect. Just when I grabbed a handful of auricularia auricula to be scalded with hot water, my mother flew over and caught more than half of it. My mother suddenly spoke, and I was puzzled. Auricularia auricula looks very small, but it will bubble very big. A small handful is enough.
A yellow and blue flame emerged from the mouth of the furnace and came into view. Put the frying spoon, pour the oil and put the tofu. At that moment, I was frightened and hid behind the cupboard. Finally, my mother dragged me out and crustily skin of head kept turning over tofu. Fried tofu is golden yellow, but the process is terrible to me. Take them out to dry.
At this time, the soaked auricularia auricula and the cut carrot are fried in the oil pan. Mom said to put some pepper to taste. I was just about to relax and fry, when my mother hurried over and said that she forgot to tell me to put onions and ginger, and the orderly atmosphere was chaotic again. I was busy frying and fried some fungus. I was busy picking up the fallen fungus, but my mother came over in a crisis, turned on the ignition, held a frying spoon in her left hand and a shovel in her right hand, and circled while frying, telling me to learn while watching.
I'm just surprised at my mother's cooking skills.
Mom said it was time to take the last step. But I think the meal is ready. Then she said to pour the tofu in again and stir-fry it with fungus and carrots. But there seems to be one step missing-no salt. I added two spoonfuls of salt and continued to stir fry. But I'm absent-minded I looked at the two dogs outside the window and smiled. It was not until my mother scared me into burning food that I came to my senses and felt a little burnt.
I successfully brought the rice out and put it on the table for my grandfather who had eaten it for almost 80 years to taste. Grandpa said that although it was a little mushy, he liked it. I also ate my own cooking, so satisfied!
Mom, when I was a child, I looked up and watched you cook. Now I look down at you cooking. In the future, you will come down to watch me cook and bow your head to eat my cooking.
Today, I learned to fry tofu, which is for Chinese New Year. But I ate it secretly, and it was delicious!
In the morning, my father and I were digging holes to eat tofu. You must ask, what hole does a good tofu dig? I tell you, you have to put meat in it, so it's delicious! After a while, the hole was dug and the hole stared at me like an eye, hehe! Interesting! Finally, add the meat stuffing and cover it with a little tofu, and it's OK.
Then, it's time to fry tofu. First, pour the oil into the pot, and then add the tofu when it is hot. When you add the tofu, you will hear the sound of "crackling" helium-based flying berries, like firecrackers. Seeing that one side of tofu is fried golden, turn it over and fry the other side, sprinkle some soy sauce, it's delicious and beautiful, and then cut some chopped green onion and put it in. After a while, there will be a fragrant smell that will make your mouth water. In this way, you can cook after frying for a while. When you eat, sprinkle some salt and pepper on it. Be careful not to put too much, or it will be like eating Chili.
Will it? Are you drooling? But be careful not to blow it up! Otherwise, you will make the most expensive food in the world (with meat! The richest content (there are two kinds of dishes! ) charcoal! That's what I am.
5. Mapo Tofu Ingredients: 500g of tofu, 50g of beef150g, 50g of green garlic, 40g of Pixian bean paste, 0g of pepper noodles10g, 5g of pepper noodles1.5g, 20g of douchi, 30g of soy sauce, 20g of cooking wine.
Production method: 1. Cut the tofu into 1.3 cm square pieces, put them in a pot and soak them thoroughly with salt. Don't cook in boiling water, just keep the temperature.
2, beef minced. Wash the green garlic and cut it into small pieces 1 cm long.
Chop watercress and lobster sauce. 3. Heat the oil in the pot to 60% heat, add the minced beef, stir-fry with clear water, and cook the wine when it is crisp. Stir-fry the watercress until red, add the Chili noodles, Jiang Mo and lobster sauce, add the soup, add the tofu, soy sauce and salt, and burn the tofu thoroughly with low fire. When the soup is slightly dry, add monosodium glutamate, green garlic and water bean powder and sweat gently.
Note: In the production process, after the tofu is boiled in the pot, it should be cooked slowly with a small fire to make the inside and outside taste the same. Because the tofu is tender, the action should be light, so that the tofu slices will remain intact after cooking.
Sweat should be thick to highlight the characteristics of spicy, salty and fragrant. Features: The cooked vegetables are hemp, spicy, salty, spicy, crisp, tender and fresh, with unique flavor, which can stimulate appetite.
6. People's Education Edition, sixth grade, Volume 2, Chinese, 500 words to write tofu tofu.
Tofu is a treasure in China food. It doesn't matter whether the method of tofu started with Liu An, the king of Southern Han Dynasty. Anyway, we've been eating for so many years and we're still eating. Students studying abroad have to eat a plate of baked tofu to have a hometown flavor when they have a toothache in Chinatown chop shop. Some people made a fortune overseas by making tofu, while others got a degree by studying tofu.
I can write a big book about tofu. Now I just want to say a few ways I personally like to eat.
Cold tofu, the simplest. Buy a piece of tender tofu, rinse it, add some chopped green onion, sprinkle some salt and add sesame oil, and it will be delicious. It will taste better if it is covered with red tofu sauce. At worst, just pour some soy sauce and sesame oil. My favorite is Toona sinensis mixed with tofu. Toona sinensis is what Zhuangzi said: "Take 8,000 years as spring and 8,000 years as autumn". I am very lucky. I planted a modest Toona sinensis tree in my backyard. It is tender in spring and reddish in green. Pick it, scald it with boiling water, cut it into pieces, and mix it with tofu. It has a strange smell. But don't pick Ailanthus altissima by mistake. Ailanthus altissima is a bottle. Pharmacist Li Shizhen said, "Its leaves are smelly, and people may eat them in bad years." Recently, Toona sinensis buds have appeared on the market by chance in Taiwan Province Province. Although it is not Ailanthus altissima, it is too thick and lacks fragrance. In Beiping, what can be compared with tofu mixed with tofu is cucumber mixed with tofu. If this cucumber grows in a greenhouse in winter, what's the fun of eating cucumber mixed with tofu in the season without cucumber? Much more delicious than Songhua mixed with tofu.
"Tofu with shredded chicken" is an ordinary home-cooked dish, but it is very tasty. An old piece of tofu was smashed with a shovel in the hot oil of the wok, and it was a mess. Stir a little, pour in a broken egg, stir again, and add a lot of chopped green onion. People who have raised chickens should know what a piece of tofu looks like when it is planed by chickens.
Tofu with pot collapse is another taste. Cut the tofu into many long squares with any thickness, coat it with egg juice, then coat it with a layer of starch, fry it in an oil pan until both sides are burnt, and take it out. Then put it into the pot and pour in the prepared sauces, such as soy sauce and cooking wine. It would be better if there were shrimp. Cook for a while and you can eat it. Although it is still tofu, it tastes different. Chen Wance, the boss of Taipei Tian Chef, eats vegetarian food by himself, but likes cooking. The pot-collapsed tofu introduced is Beiping style.
There are vendors selling "old tofu" along the street. On one side of the burden is the stove, cooking a pot of tofu, which has been cooked for a long time to form a honeycomb, and on the other side is a bowl of spoonful of ingredients, such as soy sauce, vinegar, leek powder, sesame sauce, Chili oil and so on. Such old tofu can be cooked at home by yourself. Chef's old tofu, with abalone and ham, has a different identity.
There are also vendors shouting "stew, fry tofu!" He sells fried tofu, triangular, and occasionally fried tofu balls, which are badly cooked and add some spices such as pepper, which is also very distinctive.
1929 to 1930, Mr. Li Huang gave a banquet at Meilichuan (which should be Meilichuan Hotel, and everyone called it Meilichuan) on Shanghai No.4 Road. I remember that Xu Beihong, Jiang Biwei and others were present at that time, and there was a piece of "tofu in oyster sauce" on the banquet that I never forget. More than fifty years have passed, and I wonder if Li Youlao still remembers it. Tofu in oyster sauce is the biggest dish. The tender tofu is laid flat on it, like a tile, neat, and Huang Chengcheng's sparse oyster sauce is sprinkled on it, shining. At that time, Sichuan cuisine made its debut in Shanghai. The first time I tasted it, it smelled bad. I have eaten Sichuan food countless times in the following decades and have never encountered this masterpiece again. I think, a plate of tofu, then steamed with water.
There is a famous dish in Houdefu that few people have tasted, because they refuse to cook it unless there is a special relationship or situation, and it is too much trouble to do it. This is "Luohan Tofu". Mash the tofu, add thickening powder to increase its viscosity, then knead the tofu into a small cake, which is actually meat, just like kneading jiaozi, oil it in the pot, then braise it in soy sauce, supplemented by seasoning. Lohan is a saint who is puzzled by everything in the Three Realms. Why does he eat meatballs with tofu outside and meat inside? Calling them Luohan tofu is fun and has no special taste. It's just a stunt like "Buddha jumping over the wall"
Frozen tofu is very popular. Can be hot pot, can also be cooked with Chinese cabbage (or sauerkraut), with frozen tofu vermicelli. Some people say that the frozen tofu in Yuquan Mountain is the best and the spring water is good, but it is not necessarily true. All frozen tofu tastes the same. I often see the working people in the north, after a hard day's work, and then cook cabbage with a cauldron helmet and a big bowl of black-skinned frozen tofu vermicelli, and purr and eat it. I know he is self-reliant and he is very happy.
7. My hometown is Huainan, where the climate is pleasant and there are rich specialties, the most famous of which is our tofu.
Tofu is tender and looks as tender as a baby's skin. It feels delicate and smooth, and it will fall apart with a light touch. Tofu is very fragrant and smells like beans. As long as you take a bite, it will be memorable.
Tofu can be eaten in various ways. It can be cold, braised and fried. You can often see delicious dishes made of various tofu on the dining table, including peanuts and broken tofu; There is crispy tofu; There is also braised tofu; Mapodou
Rot ... It is said that there are thousands of dishes in the tofu feast made of tofu in Huainan every year! Many people who have tasted the tofu feast have repeatedly praised our tofu, and it really deserves its reputation.
I love my hometown, and I love tofu in my hometown even more.
8. Help write a composition: There are always many firsts in life. The first time I go to the kitchen and cook for the first time is my most unforgettable.
It was a day in the fourth grade summer vacation. Because my parents are busy at noon, I have to solve the lunch problem by myself. I decided to cook by myself and try the taste of cooking. There is fresh tofu in the refrigerator, so copy it. Delicious and simple.
Make preparations first. I took the tofu out of the refrigerator and soaked it in clear water to remove the dirt on the surface. At the same time, I took onions, ginger and garlic, washed them, peeled them, cut them into sections, and sliced them. Rinse the soaked tofu twice with clear water and put it in the center of the chopping block. I'm learning
The center of the board. I follow my mother's example, holding a knife in my right hand and tofu in my left. I cut the tofu into pieces vertically, and then cut it into pieces horizontally for later use.
The next frying depends on the real kung fu. I'll light the fire first, turn it down, put a serving spoon, pour soybean oil along the side of the pot, and then turn the fire up a little. My mother once told me that you can't put the dishes in the pot until the oil bubbles are gone. I watched carefully. After a while, the oil bubbles disappeared. I quickly threw the cut tofu into the pot like jiaozi. Who knows that oil and water are immiscible, and wet tofu fights with hot oil as soon as it enters the pot. The spoon suddenly exploded like firecrackers, and the oil star splashed. I was so scared that I hid behind and tried to rush out of the kitchen, but the food was still on fire and I couldn't run away if I wanted to. At this time, the oil flower is small, and the smoke is filled in an instant, and my tears are coming down. "Quick seasoning", I used my quick wits to put onion, ginger and garlic on the chopping board, and put salt and monosodium glutamate while frying. End the fight quickly and take it out.
I sat at the table, eating fried shredded tofu. Although the color is poor, it tastes good, and I feel quite successful eating the fruits of my own labor.
This cooking not only let me know that it is not easy for my parents to cook, but also gave me a chance to exercise. At the same time, it also gave me some enlightenment: everything is difficult at the beginning, but as long as you are willing to pay and practice, even if your grades are not ideal, you will gain a lot. Making the first attempt means that you have taken the first step towards success.
Although I only made a plate of tofu for the first time, I gained a lot.