Chapter 1: Snacks in my hometown, a 600-word composition for the second grade of junior high school. Speaking of eating, hum!

Of course it’s what I’m best at, I’m the best in the world, look!

I got this figure through food. If you don’t believe it, then just watch out. Take my hometown as an example. There are no snacks in my hometown that I don’t know about!

whee!

Let’s talk about my favorite Chacha fruit since childhood!

Don't look at it, it's just monotonous white.

But it has a special taste. The aunt who sells Chacha Guo will always put the Chacha Guo for me in a small red bowl, and pour the mixed soy sauce into another bowl. If you like spicy food, you can add garlic and chili.

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Don’t underestimate this small bowl of soy sauce. It is the key to the deliciousness of the Chacha fruit. If you don’t believe it, try it. The snow-white Chacha fruit is dipped in soy sauce. The Chacha fruit is sweet but has the taste of sesame oil.

Chachaguo does not lose its sweet and refreshing taste. If you add minced garlic and chili, it will come through... Yes!

It's just spicy and tastes better.

Next, I want to introduce the delicious moxa cake!

Have you eaten?

No?

That's a pity, but it doesn't matter. Just listen to my introduction!

The appearance of moxa cake is green, which is the difference between it and rice cake.

The skin of the moxa cake is made of mugwort, which looks natural and mouth-watering. It comes in three flavors, and my favorite is the one with bean paste filling.

There are also: dried tofu, sauerkraut and Yongan’s specialty dried bamboo shoots.

Not bad right!

It tastes delicious.

The last one is to add some chili pepper to make it very exciting, and the most important thing is that the green appearance has a faint smell of mugwort, which is not bad!

It tastes great and I think about it every time I eat it.

The last special snack - rice jelly fruit.

The oil pan made a sizzling sound, and pieces of jelly-like rice jelly were slowly fried on it, dipped in some soy sauce, and they tasted great. The rice jelly had a special flavor and tasted fragrant.

It’s so flexible and it’s a delicacy!

The white-yellow rice jelly has a flavor like glutinous rice. It’s delicious. If you don’t believe me, try it.

hehe!

My title of "God of Cookery" is not for nothing!

Chapter 2: Snacks in my hometown, a 600-word composition for the second grade of junior high school. In my hometown "Wulian", the snacks here have a long history and a wide variety, among which "mutton soup" is the most famous.

Mutton soup has a history of more than 2,000 years in Wulian. The main raw material is mutton, supplemented with more than 20 condiments such as onions, ginger, salt, soy sauce, pepper, sesame oil, etc. It is not only nutritious and delicious;

Dispelling wind and cold, strengthening the stomach and warming the spleen.

If you come to Wulian to eat "mutton soup" before you go to the mutton soup restaurant, I smell the aroma.

The steam coming from the big pot was burning straight into the man's face. The man was swaying the mutton fat in the pot with a spoon, and his mouth was watering just by looking at it.

The man took out a piece of meat from the pot, cooled it, put it on the table and cut it with a knife.

Large white bowls were placed on the table one by one. In the bowls were placed cilantro and chopped garlic cloves. In another pot, there were also chili oil and fatty meat floating in it.

The characteristics of mutton soup are: "The color is bright and milky white; the soup is beautiful and nutritious; it is neither smelly nor fishy, ??and the taste is extremely delicious. There are many kinds of mutton soup, each with its own characteristics. Smallpox (sheep brain) soup can strengthen the brain and improve eyesight.

It is especially suitable for the elderly and people with neurasthenia. You must not know how to make mutton soup! Let me teach you: wash the mutton and cut it into pieces that are 10 meters long, 3.3 cm wide and 3.3 cm thick.

Break the mutton bones and place them on the bottom of the pot, put the mutton on top, add water until the meat is covered, bring to a boil over high heat, skim off the blood, and decan out the soup. Add additional water, bring to a boil over high heat, and skim off the foam.

Pour an appropriate amount of water, skim off the foam after boiling, then add the mutton oil and boil for a while, then skim off the foam again. Wrap the pepper, cinnamon, tangerine peel, grass fruit, galangal, white mango, etc. with gauze.

Put the spice bag into the pot together with ginger slices, green onion segments and refined salt, continue to cook over high heat until the mutton is cooked, add red pepper water, and cook for about two hours. At this time, the soup pot should always be kept boiling.

, remove the cooked mutton, shred it into thin slices, put it in a bowl, sprinkle with minced coriander to make the broth. Cut the chili oil and green onions into sections, put the lotus leaf cake on the plate, and serve it with the mutton soup.

When eating, add a little chili oil, add green onion slices to the lotus leaf cake, and eat it with the mutton soup. "Do you understand now?

Does my hometown delicacy "mutton soup" make you salivate?

If so, come and have a try right away!

Chapter 3: Snacks in my hometown, a 600-word composition for the second grade of junior high school. Snacks in my hometown. My hometown is Shanghai. Shanghai’s Nanxiang Xiao Long Bao is famous both at home and abroad. It has a history of a hundred years. It is also my favorite snack.

The skin of Xiao Long Bao is made of fine white flour. Put some meat filling inside, prepare some nutritious chicken soup, mix it with the filling, and then put the filling in the center of the skin. The most important thing is

One of my projects is making xiaolongbao.

The wrapped xiaolongbao is in the shape of a pagoda, with a bulging bottom like a fat doll and a hat on top.

Finally, put the Xiao Long Bao in the steamer. After about 15 minutes, delicious Xiao Long Bao will be out of the oven.

Early on Sunday morning, my parents took me to Nanxiang to eat the delicious Xiao Long Bao. We ordered a few Xiao Long Bao. After a while, the hot Xiao Long Bao arrived. Each of the Xiao Long Bao was in vain.

, translucent, crystal clear yellow, like small steamed buns, no wonder they are called "Xiao Long Bao".