Not only Suzhou people love to eat, but also people all over the country love to eat. One day, there were guests at home, and my mother bought ten hairy crabs from outside.
After I bought it, my mother put the hairy crabs into the water to soak them. During this time, I lay down by the pool and looked at them quietly. They were dark gray, with two big pliers and eight small feet. Its two big pliers are waving hard, as if to have a fierce battle with me.
When cooking began, my mother put the water in the pot for 9~ 10 minutes. After the water boiled, my mother put them in the pot one by one. Gradually, their color changed from dark gray to light yellow, and then from light yellow to deep red. After cooking for a while, it is completely cooked.
Mother opened the lid of the pot, and a fragrant smell came to my eyes. I swallowed hard, and then my mother put them on the plate. A plate of hairy crabs with attractive color and good taste appeared in front of me. Mother put the plate on the table. I couldn't wait to catch one and ate it with relish.
I first pulled down two big pliers and eight small feet, bit them back and forth, and sucked them again, and the white and tender crab meat slipped into my mouth. The meat in the tongs is very delicate and smooth, and melts in the mouth.
Then I opened the crab cover, and the crab yellow inside was golden. As soon as I sucked it, the crab yellow came into my mouth. It was delicious! Finally, I split the crab in two and chewed it slowly. .
Yangcheng Lake hairy crabs are delicious in color, fragrance and shape. It is memorable and full of praise. It's a real Suzhou specialty.
2. Write an essay on the color and fragrance of hometown food. 600 words of hometown food-Northeast jiaozi
Changrui, Class 4, Grade 4, shuangliao city No.5 Primary School, Jilin Province
When I mention my hometown Shuangliao, it is not only beautiful in scenery, but also famous for all kinds of snacks. Taking a bite will make your mouth stay fragrant and make you memorable after eating. Northeast jiaozi is one of the local snacks. Let's try it with me!
If you want to eat, you have to make it. I'll teach you how to do it. First, mix some noodles to make them soft, then make them into a small dough, and then roll the small dough into a thin skin with a rolling pin, which looks like a big moon. Then it's time to make stuffing. You can put whatever stuffing you like, for example. I like to eat leeks and eggs, so I choose some good leeks and fresh eggs, fry the eggs first, then add some seasoning to make jiaozi more fragrant, and finally mix them together to make the stuffing ready. Then, take out the rolled skin, wrap the stuffing, seal the mouth, squeeze it seven or eight times, and don't squeeze the stuffing out, then put the wrapped jiaozi into the pot together, and then wait.
Jiaozi, which we have been looking forward to for a long time, is about to be cooked, and our mood is boiling like boiling water in jiaozi. Soon jiaozi is cooked and floats on the water like a small ingot. (Remember not to cook it for too long) You can take it out of the pot. Look at the crystal white jiaozi, which is white, fat and lovely. Everyone can't help but want a bite. The intoxicating taste marches in your mouth for a long time. As the saying goes, "It's better to lie down while sitting, and it's better to eat than jiaozi". Bite open jiaozi, the fragrance of leeks and the embellishment of golden eggs are really a delicious food.
When you come to my hometown, I'll treat you to a local snack-Northeast jiaozi, which will make you feel satisfied. Come on!
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3. Write a composition about 500 words about food to highlight the delicious steamed buns. People often hear that steamed buns are delicious, but I have never tasted them, and I don't know what it tastes like.
This afternoon, my parents took me to the steamed bun shop to open my eyes and eat my fill. I finally got what I wanted that day. The steamed buns were whisked and thin-skinned, and there seemed to be a bag of juice in them. They were small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, with a burst of fragrance on the top of the pagoda overflowing with the wind and similar in shape to steamed buns. No wonder they were called steamed buns.
Generally, there are ten buns in a cage, each of which is like a small snowball, but there is a bumpy place on it. I was intoxicated by the aroma before it came up. I can't wait to swallow the whole steamed buns in one gulp.
A cage of steamed buns came up, and I sat in a chair. The steamed buns gave off a faint fragrance. As soon as I smell this fragrant smell, I can't help eating it in big gulps.
No sooner had he picked up a "chubby" and stuffed it into his mouth than he began to fight back. My stomach is growling with hunger at this moment, and I can't wait to enlarge my mouth and swallow four small steamed buns in one gulp.
So I carefully picked up the steamed buns with chopsticks, because I took a small bite and the juice ran into my mouth like a horde. I dipped it in a little vinegar and put it into my mouth. The meat stuffing was loose and soft. As soon as I chewed it, its meat was suddenly loose and delicious. My mother said, "To eat steamed buns, you should first lick some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat."
The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It's really delicious.
Sure enough, I don't know if I don't eat steamed buns for a while, but I can't forget them once I eat them. I wolfed it down.
Its meat is very full, a bite of fresh, thick and salty makes you want to eat it. So I pestered my mother to buy another guest. When my aunt brought it with a smile, how could I let it go? After eating one after another, I was full of fragrance and smacked my lips, and I couldn't help but praise: "Beauty! It's really delicious. "
In the blink of an eye, I wiped it out again, touched my bulging belly, added a mouth, and the rest was unfinished. How's it going? Are you excited? It's better to go west and east and eat steamed buns in your hometown! Fried stinky tofu This is a unique local snacks in winter in the south of the Yangtze River.
When I was young, I ran to the street after school. Of course, this was when I had some money in my pocket. Through the alley and over the bridge, you can smell the smell of fried stinky tofu.
The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always picks a burden. The burden is actually a box made of wood. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a stack of small plates, as well as a can bottle with several pairs of chopsticks. There is a small coal stove and a pot in the back box.
The old man always stands at the corner of the street and devotes himself to frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance and standing in a circle in front of his small burden.
His stinky tofu is very distinctive. At first glance, it looks black and no different from other stinky tofu, but once it is put into the pot and then taken out of the pot, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow, red and beautiful. Take a bite carefully (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, and it is spicy and spicy. At this time, it is not eating but swallowing with the tongue rolling.
Old people always fry only a few pieces at a time, and fry several pieces to sell a few pieces, so people who wait are all eating, and others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in the south of the Yangtze River don't eat spicy food, but they all become "spicy girls" when they get to this burden. They have to apply a thick layer of Chili sauce, and women don't care about being gentle at this time. They eat until their lips are red, tears are mixed, and hot sweat drops.
The old man just kept saying: it's too spicy to stick, so don't eat too much. After all, he didn't stop it.
Therefore, the elderly consume a bottle of Chili sauce every day. At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu.
A piece of stinky tofu costs a penny, and after eating one piece, the day can be quiet. Sometimes I don't plan to overspend, so I will refrain from running there for fear that hooks will grow in my eyes.
However, at that time, as long as I accidentally slip to the old man's burden, the old man will always have an insight into everything, as if he found that there was no half penny in my pocket, and he would fry the most crisp and tender piece for me to eat with a smile. I'm sorry to eat for free. When my father sends me money next month, I'll return it to him immediately, and the old man will accept it, but I must fry an extra piece of stinky tofu for me.
It's been more than 20 years since I left that small town in the south of the Yangtze River, and I've never eaten such delicious fried stinky tofu (although I've eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems a little worse). It always appears in my dreams, along with the thin old man with white beard and eyebrows who doesn't even know his name.
I've only eaten meat and bone porridge once. It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge.
I was flattered and followed her all the way, for fear that she would suddenly change her mind. Go along Qingshiban Road, cross the bustling food market and turn into an alley.
Far away, I saw a small shop floating with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was already full.
Everyone is sipping this meat and bone porridge, as if it is really delicious. The proprietress led us into the inner kitchen and said apologetically, "Let's eat here."
The proprietress is a 40-year-old woman with ear-length hair and meticulously pinned behind her ear with a black hairpin. I was afraid that my aunt would run away when she got cold feet, so I quickly made my own claim and said, "Yes, yes."
As a result, my aunt got two dirty eyes. "Ok, a bowl of meat and bone porridge."
The proprietress grabbed the big iron spoon with one hand and uncovered the big pot cover with the other. Suddenly, a heat wave swept through the smell of meat porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge.
This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few small pieces of meat and bones.
4. Composition about the color, smell and shape of food "Food is the most important thing for people", food is essential in people's daily life, but "food" is the essence of food that brings people happiness. There are eight major cuisines in China, among which Sichuan cuisine is very typical, and spicy enough is the soul of Sichuan cuisine. "Mapo Tofu" is one of the representatives of Sichuan cuisine. Simple materials, exquisite methods and great difficulty. "Mapo Tofu" originated from a street snack. According to legend, during the Tongzhi period, Mapo was good at cooking dishes. She made braised tofu with tofu, minced beef, pepper, pepper and bean paste. Hemp, spicy, hot, tender, delicious, very popular.
Looking at a plate, authentic Mapo tofu is served on the table. A burst of spicy smell came from the nose. The white and delicate tofu is dotted with brown-red minced beef, and the oily green garlic seedlings are mixed inside, and the bright red oil surrounds it. It makes people shine at the moment, and the saliva in their mouth begins to secrete. Gently scoop a spoonful, blow it, because it is very hot, and slowly put it in your mouth. Its taste is very special, smooth, tender, spicy with sweet, spicy with hemp, and decorated with the fragrance of minced meat. It is really delicious on earth. The eating method of Mapo tofu is also advancing with the times. There are different food cultures and habits all over the country. For example, Shanghainese like to eat sweets, and the spicy taste of Sichuan will naturally make them unacceptable. However, the fame of Mapo Tofu is so appealing and attractive. So in Shanghai, Mapo tofu is made into a slightly sweet taste. But if you want to eat authentic Mapo tofu, you still have to come to Sichuan. It's spicy, tender, smooth and refreshing enough to be the authentic Sichuan flavor.
Mapo tofu is also the soul work of Sichuan cuisine, which represents the rich food culture characteristics of Sichuan cuisine. If you have a chance to visit Sichuan, you might as well come to a restaurant ...
5. Write a composition about food, and write down all the colors, flavors and eating methods of food. If you ask me what I like best? I will definitely say without hesitation: "Of course, it's a steamed dumpling!" Have you ever eaten steamed dumplings? It's delicious. Let me introduce it.
The steamed dumplings are small and exquisite, and they look good. From a distance, more than a dozen white and flawless dumplings are tightly clustered together. You are next to me and I am next to you, just like the lively and lovely little peach blossoms in spring. In the "mist", steamed dumplings seem to be more attractive. Close up, the white * * * tender dumplings are full and moist, well, they look delicious. Look, how delicate the skin is, as delicate as the chubby little face of a fat doll, and it will be broken with a pinch. Through the skin, you can clearly see the pure soup inside. How about it? You want to eat it. Don't worry, there is a beef as smooth as jade in it!
Steamed dumplings not only look good, but also taste good. As the saying goes: "Move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva has long been "flying down three thousands of feet". I didn't care about the image of a lady. I grabbed the dumplings and stuffed them into my mouth. It was so hot that I cried while covering my mouth. This time, I learned my lesson and took a bite of the skin gently. Suddenly, the juice poured into my mouth. It was so mellow, moist and fragrant that I was immersed.
Steamed baozi stuffed with juicy pork is really delicious. Let's try it!
6. Write a composition describing dried radish. I especially like to eat dried radish. Whenever I eat porridge, I will eat a few slices. Last Sunday, my grandmother and I pickled an altar of dried radish. On that day, my grandmother and I went to the vegetable field and chose a basket of big radishes. When we got home, we washed the radishes. The white radishes were round and round, which made people reluctant to eat them. We washed the radishes, and then, I cut the radish into pieces the size of orange petals. These radish pieces are slightly transparent, white and crystal clear, like Sydney. Looking at the radish pieces, I think they must be particularly delicious. When I put them in my mouth, they are crisp, sweet and a little spicy. Oh! What else can I say about the dried radish pickled from such a great radish? Grandma put the radish blocks into a pot, sprinkled 2 Jin of salt, and turned the radish slices constantly while sprinkling salt, so that the salt would be evenly distributed in each radish block. After a day of pickling, the water in the radish came out and it was wet. At this time, the dried radish should be dried in the sun for about three days. We prepared materials: anise, pepper, Chili powder, salt, sugar and monosodium glutamate. After drying, it is ok. Only in this way will it taste better. After putting these materials in, I will keep rolling and soak the dried radish. After five days, I can taste it. Today, when I was eating porridge, I couldn't help but eat a dried radish. Ah! Fragrant and crisp, delicious! I ate the whole bowl of porridge with dried radish. Now, whoever asks me what I like best in my hometown, I will proudly say, "dried radish!" " .
7. A 450-word composition introducing the color, smell and taste of food (don't write the practice) As the saying goes, "Food is the most important thing for the people", I agree with this sentence very much. I can call myself a "little gourmet" because I have a lot of research on food. I can talk about hundreds of kinds of dishes just by their names. Beijing roast duck, Little Sheep in Inner Mongolia, mutton in soup in Xi 'an, Daoxiao Noodles in Shanxi ... It is Mapo Tofu in the mountain city of Chongqing. Mapo Tofu not only tastes spicy and delicious, but also has colorful colors. The tender and white tofu cubes stand in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a flaming red flame, with some crispy and tender meat foam in the middle. Green chopped green onion is scattered on the plate, just like green leaves, stained with it. It seems that the method of Mapo tofu is very complicated, in fact, it is very simple: cut the tofu into square pieces, let them "jump" into steaming water one by one to heat their bodies, then take them out and use them later. Then, cut the meat into tiny pieces and crisp them with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, and pour it into the oil. When the oil is at 70-80 degrees, add the diced tofu, add the right amount of starch, copy it a few times, add the appropriate salt, soybean sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when the pot is ready, and this dish of Mapo tofu with good color and flavor will be finished! Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip it in some hot sauce on the plate, gently put it in your mouth and chew it slowly. It tastes numb and spicy, and this taste fills any corner of your mouth. When I eat it, I like to lick the hot sauce on the tofu first. Suddenly, the numbness and spicy taste of the hot sauce "jump" into my mouth before eating tofu. I ate the unique flavor of Mapo Tofu. If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo Tofu and playing the role of finishing touch. How, after hearing my introduction, you have a certain understanding of Mapo Tofu. Is it a delicious dish? Oh, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Bye.