No matter whether you are in school or stepping into the society, everyone must have been exposed to composition. According to the characteristics of writing propositions, composition can be divided into propositional composition and non-propositional composition. Then the question is coming, how to write an excellent composition? The following is the composition of Taishun Green Tofu that I collected, for reference only. Welcome to read it. Taishun Green Tofu Composition 1

In the past, my grandfather lived in Taishun, and I went out to play with the public as soon as it was cold and summer vacation. I found my grandfather cutting crystal clear green jelly. I asked my grandfather? Grandpa said it was green tofu, a specialty of Taishun, made of leaves called "Tofu Chai". (Only later did I know that "Tofu Chai" is an animal of Verbenaceae, and its nature is cool, bitter and astringent, and its function is cool and detoxifying. My grandfather asked me, "Do you want to eat?" I nodded. Grandpa installed a plate, sprinkled sugar and handed it to me. I ate it with a spoon. Wow, it's delicious! The ice is cold and cold, and it has a touching fragrance, and its taste is very similar to that of grass tofu. Grandpa also informed me that this green tofu is cool and refreshing to the fire, and it can produce fluid to quench thirst. No food, good medicine. I also asked whether the green tofu is the same as the popular tofu. Grandpa said with a smile, I'll buy tofu firewood from the market today and show it to you, and you'll know.

I couldn't wait to drag my grandfather to buy tofu firewood early in the morning. In the market, grandpa bought a handful of branches. I asked, "Grandpa, do you buy branches?" Grandpa said, "This is the tofu firewood you want." "Is it enough?" Grandpa smiled and said, "That's enough. A small handful of green tofu can make a big washbasin." I can't help but be curious and make a detailed investigation. Very humble small shrub, I picked a leaf and smelled it at the tip of my nose, and a strong smell of grass came to my nose.

When I got home, my grandfather picked the leaves of Tofu Chai, cleaned them, and put them in a washbasin filled with clean water to rub, knead and knead them vigorously. Pour the juice on gauze and filter. Filter the residue, add plant ash water and mix well with chopsticks. Grandpa said that after waiting for a few hours, the juice will freeze. You should never stir or move the washbasin with chopsticks again, or you will wake up and lose your cool. In an hour, I found that the water in the basin had been frozen, a large piece of jade. Grandpa brought me a plate full of soy sauce vinegar, sesame oil and monosodium glutamate, which made me look charming. Grandpa said he would cook pickles and green bean curd soup for himself in the morning. It's strange that green tofu can still be cooked and eaten!

I can't help falling in love with this Taishun specialty. As long as people are in Taishun, I will always pester my grandfather to eat green tofu every day, and my grandfather will be happy to cook it for me. Since my grandfather moved to Wenzhou last year, I have never eaten the cool and quick-tasting green tofu again. No matter how ingenious my grandfather is, he can't make the tunnel green tofu. I often eat with relish with a big plate of green tofu in my sleep. Alas, when can I eat green tofu that is far away? Taishun Green Tofu Composition 2

Taishun has many delicious foods, among which green tofu is a household name. After listening to my introduction, I believe you will be salivating.

Mom is a master at making green tofu! Look, she first picked and washed the leaves of Tofu Chai, then poured them into a basin and rubbed them repeatedly until the juice in the leaves was squeezed out, and then poured the squeezed juice into a filter to separate the leaf fragments from the juice. Next is the most important step-add Zhonghua brand toothpaste water and stir it clockwise until it bubbles. Finally, let the juice stand and let the "magician" perform quietly.

the long half hour has finally passed. I took a closer look, wow! It changed from liquid to solid! Its green is brighter than jade and more charming than plum rain pool. Take out the spoon, scoop up a tablespoon of green tofu, and add seasoning. At this time, the green tofu is like an island surrounded by green trees: red pepper, white garlic and yellow ginger all seem to be swimming fish in the sea. They swim around in the sauce-colored sea ... Take a bite of green tofu, and a spicy taste rushes to the tip of your tongue. Then, the cool taste rushes down the esophagus and directly into the internal organs. It makes people want to eat another bite after eating one bite, and they can't stop.

One side of the soil and water will support one side of the people, which is a famous snack in Taishun-green tofu. Taishun Green Tofu Composition 3

Although it can't compete with the tempting Beijing Roast Duck, it can't compete with the rice noodles crossing the bridge in Yunnan, and it can't compete with the pork belly in Tianjin. However, it has its own unique taste and can fascinate you. It is Taishun cuisine-green tofu.

When it comes to making green tofu, I'm an expert. Now I'll teach you a traditional method! First of all, put the fresh leaves just picked into the water to "take a bath" so as to make them "refreshed". Then put them in a pot, and try to suck the milk. Squeeze out the juice of the leaves, knead it repeatedly, and then filter it with a filter to separate the residue from the juice, so that there will be no residue when eating. Finally, the most crucial step is to put the juice just filtered into Chinese toothpaste, so as to make the green tofu lump.

one minute ... ten minutes ... after a long wait, the green tofu is finally ready, glittering and translucent and moist. No wonder it also has a name-green jelly.

Look, this green tofu is crystal clear, like a flawless jade, like a lush forest, and like a noble "green princess". Close your eyes and smell it again. I was shocked by a refreshing, refreshing and relaxed smell. As if I were immersed in a green field, I couldn't wait to send it to my mouth. A smell of nature occupied the tip of my tongue and wandered around my mouth, making everything surrender. Then, when they cross the esophagus, they will feel like an elf "massaging" around their necks.

This is a dish in our hometown-green tofu. I'll invite you to taste it if you have a chance!