Food is my favorite. Be sure to have afternoon tea every day. In such a busy place, it will increase your appetite.
First of all, I came to the "local tyrants' home", where there are countless delicious foods, among which the fried rice cakes that Shao local tyrants often eat are the most famous. I can't help drooling all over the floor. Seeing that I wanted to eat so much, my mother sighed, paid the money and bought me a bowl. I couldn't wait to take a bite, and bang, the rice cake was bitten in half by me. "Well, it tastes good." Unconsciously, I have come to the lively food street.
In the food street, we chose a very rich restaurant. I racked my brains, thought about it, and finally decided on a delicious dish-iron tofu.
Picking up bowls and chopsticks, a thrill seems to come to mind. Trembling, I picked up a small piece of Huang Chengcheng leek tofu and put it in my mouth slowly. Time stopped, the air solidified, and I was drunk, stupid and in a daze. At that moment, I seemed to jump with excitement. That piece of tofu is like an incredible handicraft, so tender that it will break when touched. It tastes like eating thousands of kinds of food and smells like leeks, not to mention how cool it is to eat it in your mouth!
The role of seasoning is not small. Sometimes tofu tastes tasteless. Add some seasoning, and suddenly the fragrance is fragrant. A smell of spices wafted from me. As soon as I smell it, the thick flavor of seasoning goes into my nostrils, not to mention how comfortable it is!
I ate a lot and drank a lot, almost filling my stomach. How refreshing!
Looking at Song Cheng, who is getting farther and farther away from me, I sighed in my heart: "Ah, Song Cheng! We will meet again! "
I don't know when our ancestors began to grow taro, or when our ancestors began to eat taro, or which ancestor added a delicious taste to us. I only know that I like taro for no reason.
Today, grandma cooked delicious taro for me again. Today, unlike in previous years, I just sat in a chair, waiting for this delicious food. I'm going to the kitchen to see how grandma cooks taro. But after reading it for a long time, I only saw a steaming pot and saw nothing else, so I had to ask my grandmother. Grandma said while gesticulating, "Taros should be put in sacks for several days, picked and boiled with water and kimchi juice for a long time." Grandma said it for a long time before I understood, but I still didn't understand the point. I sorted out my grandmother's words and asked her what she didn't understand:
"Grandma, do you pull out your hair first or blow dry it first?"
"Grandma, why put it on the sack to dry?"
"Grandma, how much water should I put in the taro?"
"Grandma, how much pickle juice should I put in?"
"Grandma, how long will it take to burn? Fire or slow fire? "
After many twists and turns, I finally understand how taro is made.
The smell of taro began to hit my nose. I couldn't wait any longer and kept asking my grandmother, "Are you ready?" Are you ready? "Grandma's ears are almost cocoon by me. Finally, the delicious taro is out of the pot. I took one at hand: "It's so hot! "Grandma took two napkins, let me wrap them and eat them slowly. This soft taste, with a faint fragrance, is delicious.
The food on the tip of the tongue constitutes 3 snacks in Nanjing are delicious. Let me talk about it.
Snacks in Nanjing include blood vermicelli soup, four pieces of ducks, four pieces of geese, salted ducks, dried Kaiyang silk, dried chicken juice, Nanjing roast duck, duck oil biscuits, spiced eggs, sweet-scented osmanthus candied seedlings, sweet-scented osmanthus red bean dumplings and zhuangyuan beans. ......
Duck blood vermicelli soup is naturally the best snack. Put the vermicelli into a bamboo spoon, roll it from boiling water once, and put it into a bowl. The crystal clear vermicelli is connected into a piece in the bowl. Scoop a spoonful from the prepared duck soup and pour it on the vermicelli. Purple duck blood, light gray duck liver and beige tofu fruit will follow the golden color and smell everywhere. Pour a dish of duck intestines from a small dish of zokor, take a handful of coriander, or two or three spoonfuls of mustard tuber.
Finally add some spicy oil. Lift a small celadon pot, press the lid with two fingers and fall vertically from the sky. The spicy oil finely connected in a line in the air fell into the soup, splashing countless splashes, forming a small golden red vortex.
Spicy oil scattered in the bowl, a small piece of red, was "sucked" away by the soup, suddenly dispersed into orange oil, quietly floating on the golden soup.
Crystal vermicelli is layered on the bottom of the bowl, like clusters of soft water plants. Light gray duck liver, purple duck blood and yellowish duck intestines are faintly exposed; At this time, the floating boat-golden tofu fruit is like a string of soft vines, with shallow ripples, moving slowly among coriander.
The aroma of vermicelli soup constantly impacts your sense of smell, and the bright colors crush the taste in the machine. At this time, your boat can't help walking towards it. I really want to eat it in one bite.
I also like to eat steamed stuffed buns, which are delicious and full of gravy. The steps of making steamed buns are: put pork in a wrapped soup bag, then stick the soup bag into a bag by hand and steam it.
I love you for snacks in Nanjing!
If there is one kind of delicious food that can attract you from the depths of your soul, it is lobster. There are many kinds and practices of lobster, and the best is 13 sweet lobster.
It is sold almost everywhere in 13 sweet lobster, but the best place to eat lobster should be the "Lobster Street" in Anhui. You can walk into any store and smell 13 sweet lobster. Through a layer of glass, you can clearly see the whole process of making 13 sweet lobsters. First, clean the belly plate of each lobster with a brush, and then rinse the whole basin of lobster with clear water. Then put red pepper and green pepper in the pot, cut into seasonings such as onion, garlic and ginger, stir-fry with rapeseed oil, and the taste will come out. Then pour the lobster into the pot and stir-fry it with the seasoning. When the lobster is reddish, cover the pot and simmer for about 20 minutes. 15, add salt to taste. Finally, put the lobster in a beautiful dish with seasoning, pour a spoonful of hot and spicy oil, and a dish of lobster with all colors and flavors will be ready.
After a while, steaming lobster was served on the table. The thick oily red sauce smells delicious and makes people drool. Lobster shells are also beautiful, and the red hard shell is poured with golden spicy oil, and the color is very harmonious and bright. Start tasting! First of all, I break off the head of the lobster, suck out the juice inside, and let the oily soup swirl in my mouth. Taste is about a new word. Then I peeled off the lobster shell and took a sip, and I ate fresh lobster meat. This lobster meat can really be described as "a good tonic and a brain tonic". It is a spicy word with exquisite taste.
13 sweet lobster is spicy and refreshing, fresh and juicy. It's really a famous food in Anhui!
In summer, whenever the heat wave is rolling, cicadas are singing everywhere and the sun is shining, he announces his arrival in a high-profile way.
So we resisted with a hint of coolness brought by this delicious food. Began a journey of diners.
Counting that our primary school often hangs out in small shops, the most common things that appear in the refrigerator of shops in summer are colorful ice hockey and borneol in the bag. Fifty cents a pack. We are often attracted by this cheap indifference. So, after class in sweaty physical education class, we poured into a small shop and stuffed a bag of ice into our mouth. If you are weak (read Sui here, you know), there is a class when you grab the ice, then when the bell rings, you can look at the drawer, and the ice has turned into a Wang Yang. Then I'm afraid you'll be covered with cows, too.
Outside the school, if you take a nap and come to school, you are already cooked by the scorching sun. Don't be afraid, drink a cup of iced mung bean water sold by a tricycle and you will be revived. That's so cool. I can't believe it! And our frequent visitor in Century Square in summer: the shaved ice stand. It is also an indispensable part of our summer. Popsicle, jelly sorbet, and the legendary Wangwang crushed ice are immortal legends in the sorbet world …
If you are not satisfied with these pediatric products, then you must have heard of them, that is, Blizzard series in DQ ice cream, expensive Haagen-Dazs, ice cream baked pudding in Pizza Hut, wheat cyclone and cone in Volkswagen McDonald's.
Summer is so delicious, let's be a guest and laugh at evil.
The range of delicious food on the tip of the tongue is endless. In some people's eyes, perhaps only bear's paw shark's fin, abalone and sea cucumber can be considered as delicacies, but I think fried dumplings are also unforgettable delicacies.
I just finished a table tennis training class on Sunday, and I'm hungry. So I took my father to a Shanghai fried-dumpling shop. There are many people in the shop, some pushing and shoving, some waiting in line; Some are waiting anxiously; Others are tasting it with relish.
I waited for a long time, and the clerk finally brought a pan. This fried one is golden yellow, and each one is bulging, like a small sandbag. The fried top has black and bright sesame seeds and green chopped green onion, which is more attractive.
I smelled it with my nose first, and the smell of good pork mixed with the smell of sesame and chopped green onion made me so intoxicated that I really wanted to swallow it in one gulp.
I picked up a fried steamed stuffed bun with chopsticks, and the oil seemed to drip down soon. I took a bite, and the skin was delicious! Then, I sucked out all the delicious soup in the fried bun, filled it with rice vinegar and sent it to my mouth. When I chew, the dough is oily but not greasy, and the meat is tender and refreshing. After eating, your lips and teeth are fragrant. Even my father, who is very picky about taste, has to praise the crispy fried skin and tender meat. He will never get tired of eating it! Ten fried eggs were divided up by us in the blink of an eye, but we still felt unsatisfied. Dad shouted: Ten more! The clerk smiled and brought the fried food to the table. My father and I ate one after another, and a plate of fried food was ruined by us. I licked my mouth: delicious, delicious, come again next time! Dad nodded in agreement.
This is the delicious fried buns on the tip of the tongue. How's it going? Are you also moved? It's better not to move. Try this delicious fried bun!
I like eating eggs. I'm going to make sauce to feed eggs at home today, so I'll go and help.
Step one, boil the eggs. Put water and eggs in a large pot and burn the eggs. A very important word-salt should be put in. Step two, peel the eggs. Soak the boiled eggs in cold water for a while. I am puzzled: what's the use of putting it in cold water? Just to cool the eggs? If that's the case, wouldn't it be cold just by putting the eggs in the cold wind? My mother told me, "If you put an egg in cold water, it won't stick to the shell."
After cooling for a while, I can finally start dialing. I rolled up my sleeves, picked up two eggs and bumped into them. One of them is still intact, and the other egg is dented. I "beat the egg black and blue", peeled it off gently, and a layer of white translucent protein flashed to me. I couldn't help digging a small piece. "It's delicious."
I fished out another egg and bumped into the intact egg just now. Whoever breaks it continues to be skinned. This is really like "courting". In this way, we can decide the "king of eggs". However, in the end, the "egg king" still couldn't escape from the "talons". I patted it and it died. I thought proudly as I peeled it.
I gave the peeled eggs to grandpa. Grandpa put the eggs in a big pot, water and soy sauce, so that the color of the water gradually darkens. Grandpa covered the pot and lit it before cooking. When I opened the lid, I saw that the eggs had become the same color as water-attractive soy sauce color, and the strong sauce smell came to my nose. Pick up one, bite it down, it's all maotai, and then look at the egg yolk, which is also slightly discolored and very attractive.
This is a hometown dish-marinated eggs. Mom said that fried eggs with soy sauce are not only delicious, but also not easy to go bad. It doesn't matter if you put it for ten and a half months. The more you put it, the more fragrant it will be and the more delicious it will be.
The annual Du Liang International Food Festival began. After school, my mother took me to the food festival to eat delicious food. At the gate of the food street, the smell of food came to my face. My mother and I couldn't wait to run in. There are dozens of tents arranged on both sides of the road. People come and go inside, and there are many delicious foods! The mutton soup pot came in first, followed by fried ice cream, Italian chicken chops, Baijia pork intestines powder toilet ice cream and so on, which dazzled me.
After shopping with my mother, I decided to eat Indian flying cakes first. They threw a piece of dough made of flour on the chopping board and turned it over. Flying cakes are like dancing. Soon, the cake miraculously became bigger and thinner. After the cake is done, put some fruit on it, then fold it like a quilt, and finally fry it in a pot. Soon the cake will be fried to golden brown. After frying, cut into small pieces and put them in a box. I picked up a golden flying cake and took a bite eagerly. Crispy and delicious, with a hint of fruit. It's delicious. It's really delicious.
Then we went to eat Vulcan barbecue. Barbecue people wear melon skin hats, green coats, long braids and exaggerated glasses, while dancing and barbecuing. Take out a piece of paper that says "You are so beautiful" and a piece of paper that says "Marry me" and pretend to be pathetic. Finally, I took out a fan that said "I am the overlord" and made us laugh.
Before you know it, it's dark and the street lamp is on. My mother and I reluctantly went home. At this food festival, my mother and I ate a lot of delicious food. How happy we are! I will come to the food festival next year.
When I came home from school this evening, I immediately put down my schoolbag and rushed into the kitchen to see what my father would cook for me. Oh, great, this is my favorite dish-sweet and sour pork ribs.
I saw my father rinse the first-class pork chop with water, chop it into pieces, put it in a boiling pot to smell fishy, and use this time to prepare chopped green onion, Jiang Mo garlic cloves, soy sauce, aged vinegar, sugar and other materials. When there are many white bubbles in the water and the ribs turn white, take them out, wash them and put them in a basin for later use.
Dad poured vegetable oil into the pot. When the oil was hot, he immediately poured the ribs into the pot, stir-fried them slowly with low fire, and fished them out and drained them when they were golden. Heat oil in a pot, add Jiang Mo and garlic cloves, stir-fry until fragrant, add a little water, and bring to a boil over high fire until the ribs are cooked and rotten. Then pour the soy sauce, vinegar, sugar, cooking wine and chicken essence into the pot and stir it carefully and evenly. Reduce the heat and simmer until the soup thickens. Now pour in the starch and stir it quickly and evenly. Put it in the pot, sprinkle with chopped green onion, and a sweet and sour pork rib with all colors and flavors will be perfectly presented in front of me. The purple-brown ribs in the center of the white plate are soaked in crystal clear soup, which is more attractive under the embellishment of chopped green onion. It really makes my mouth water!
Dad brought me a pair of bowls and chopsticks to taste. I immediately took out chopsticks, no matter how hot, picked up a piece and put it in my mouth. Wow! For a time, the freshness of meat and the sweetness of soup flooded my mouth. The sour taste was sweet, oily but not greasy, sweet but not greasy, and the taste was simply great!
Food composition on the tip of the tongue 10 Food is my favorite. I am a standard "foodie". I know many delicious foods, such as Regan Noodles, drunken shrimp, fish with Chinese sauerkraut, kung pao chicken, and hand-grabbed rice ... but I haven't eaten many times after all, so my favorite is the beef cooked by my father and the French fries cooked by my mother, Lamian Noodles.
The process of frying potato chips is simple. First of all, of course, you have to pour the oil, then throw the cut potatoes into the pot, just listen to a burst of thoughts, such as fried beans, and then wait for a long time. In the process of waiting, stir with chopsticks and turn over. Scoop out the potato chips until they turn golden brown. After drying for a while, you will enter the most important link-putting seasoning. Add Xiaojia spice, fresh meat, cumin, sesame seeds ... and put them into potato chips. Stir well and serve. Take a bite, it's tender outside, it's really delicious! Much more delicious than a restaurant!
If French fries are a side dish, then beef Lamian Noodles is the staple food. To make beef Lamian Noodles, you should put the beef you bought the night before in a casserole until noon the next day, one night and one morning. At noon, below, and then scoop them together, beef Lamian Noodles becomes! Although there is meat, it doesn't feel greasy.
You also try to do it!