1. Writing a composition about delicious boiled chicken 5

Boiled chicken is our staple food in Guangdong, and there is always a plate of boiled chicken during holidays and New Year's greetings.

The boiled chicken is delicious, the skin is smooth, and the meat is not very beautiful, and it is arranged in rows. The yellow skin hangs on the delicious chicken like jelly, and half of the soy sauce with side dishes is added next to it. It would be better if you could add a little coriander to the chicken. This dish of white-cut chicken will definitely make people salivate! The practice of white-cut chicken is very simple: first, pluck a chicken, wash it, then dig out the heart, dirty and lungs, hollow it out, put the whole chicken to cook, put it in a big plate after cooking, cut it into small pieces with a knife, put down the coriander and add a bowl of side sauce, and you can eat it.

When eating boiled chicken, I like eating the skin best. I find a piece of chicken skin and suck it into my mouth with a hiss. It's really smooth and refreshing! When I eat chicken, I will eat it in one bite, and then spit out the chicken bones. There are white-cut chickens and I have eaten too much rice! In a word, boiled chicken is really delicious. 2. Learn to write a composition of boiled chicken in 4 words

On Sunday morning, my father will cook boiled chicken. I rushed into the kitchen to make sauce without saying anything. After a while, I made the sauce. But it took dad a long time to clean the chicken, and I was tired of waiting. I ran to the kitchen to have a look, but my father was still preparing ...

After a while, my father finally officially started to do it. I saw my father boil the water first, then put the chicken in the pot for 2-3 minutes, and then do it 2-3 times. Finally, cool it and cut it into pieces, so that the boiled chicken is ready.

boiled chicken, also known as "boiled chicken", is a very popular home-cooked dish in Guangxi. It's white with oily yellow color, and it smells like scallion oil. It's delicious when it's dipped in soy sauce. It is said that there are more than 2 kinds of chicken dishes, and the one that people can't get tired of eating is white-cut chicken, which is original, smooth and smooth, and is favored by foodies.

Chinese learning books recommended by Mr. Chen, the stationmaster. 3. Learn to write a composition of boiled chicken in 4 words.

But it took my father a long time to clean the chicken, and I was tired of waiting. I will do it again 2-3 times.

finally, cool it and cut it into pieces, so that the boiled chicken is ready. White-cut chicken is also called "white-cut chicken". On Sunday morning, my father is going to cook white-cut chicken.

I rushed into the kitchen to make sauce without saying anything. In a short time, I made the sauce, which was smooth and smooth, and was favored by the eaters. It was a home-cooked dish that Guangxi people liked very much.

its color is white and oily yellow, and it is the white-cut chicken that people eat most often, which is original. I ran to the kitchen and looked at it. When I ate it, I was stained with soy sauce, which smelled like scallion oil.

It is said that there are more than 2 kinds of chicken dishes, and my father is still preparing ... After a while, my father finally officially started cooking. I saw that my father boiled the water first, and then put the chicken in the pot for 2-3 minutes. It was delicious. 4. I like to eat boiled chicken very much. How to make it delicious and convenient? I learned how to eat it often < P >. Practice 1. Make a young hen with pure and fat ingredients (it is better to weigh about .8~1.2 kg) and 2 photos of the finished boiled chicken: 12 grams of onion, 4 grams of ginger, 12 grams of vegetable oil and 15 grams of salt.

coriander: 1g seasoning method: When Guangzhou people eat white-cut chicken, most of them are accompanied by seasonings made of ginger and onion, which is light and easy to accept, so it is easy to make people feel as if the white-cut chicken is just dipped in ginger and onion juice. Actually, there are many condiments that can be dipped in white-cut chicken, such as onion oil juice and sauce, which are very distinctive and memorable.

here are some models. Salted ginger and onion raw materials: 2g of ginger, a little salt and sugar, 3g of scallion, 1 teaspoon of salted chicken powder and 1 teaspoon of oil.

practice 1. firstly, peel the ginger and wash the scallion, and dry the water. 2. Cut ginger, onion and coriander into pieces and mix well.

3. Put the minced ginger and onion in the microwave oven for 3 seconds, and then add salt, sugar and salt to stir well. 4. Finally, heat a tablespoon of oil in the pot and pour it on the ginger and onion.

tip: if you like strong flavor, you can add some soy sauce, and it tastes good. Ginger, garlic and onion seasoning Ingredients: 1 scoop of Jiang Mo, minced garlic, minced onion and minced coriander, 2 scoops of soy sauce, and proper amount of salt and sesame oil.

Practice: 1. Mix Jiang Mo, Alpinia officinarum, minced garlic, chopped green onion and chopped coriander. 2. Pour the hot sesame oil into Jiang Mo, minced garlic, chopped green onion and chopped coriander E69DA5E87AA3231333532363134333236333333339653732, and then add soy sauce and salt.

raw materials of shajiang garlic seasoning: 1 spoon of shajiang powder and garlic powder, proper amount of salt and 2 spoons of peanut oil. Practice: Mix the minced ginger and garlic evenly, heat the peanut oil and pour it in. After the fragrance floats out, add the salt.

raw materials of onion oil sauce: 3g of onion white, 2ml of sesame oil, a little water, refined salt and monosodium glutamate. Practice: chopped scallion, poured with hot sesame oil, mixed with fragrance, add a little water, refined salt and monosodium glutamate to make it.

garlic coriander material raw materials: 3g of minced garlic, 5g of coriander (coriander) powder, a little of soy sauce, vinegar, sesame oil and monosodium glutamate. Practice: Mix minced garlic and coriander (coriander) evenly, then add soy sauce, vinegar, sesame oil and monosodium glutamate.

tip: you can also make pure garlic-flavored juice without coriander powder. Ingredients of garlic paste sauce: 2 tablespoons of garlic paste, soy sauce (or soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate.

practice: add soy sauce (or light soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate into garlic paste. Tip: The ingredients of the sauce can be adjusted and added or subtracted according to everyone's taste and preference.

The flavors of boiled chicken can vary from place to place, except for the special raw materials used in a few areas, mainly because of the different seasonings. Proper combination of seasonings not only has special aroma, but also can obtain unexpected odor, which makes white-cut chicken more popular.

production method 1. soak the chicken in a boiling soup pot until it is cooked (not overcooked, usually about 15 minutes), take it out, cool it, cut it into pieces (the chicken will not come loose after cooling), and put it in a plate; Note: In order to make the chicken skin smooth, raw chickens should be scalded in hot water, followed by cold water shower. In the process of cooking chicken, it is necessary to control the water in the chicken belly several times in order to make the chicken evenly heated.

When soaking the chicken, you should lift it out of the water twice, that is, once every 5 minutes. Immediately after lifting it, pour out the water in the chicken cavity and put it back in the pot to keep the temperature inside and outside the cavity consistent and make it evenly cooked. Then hook it up with an iron hook, immediately immerse it in cold boiled water, and let it cool quickly, so that the skin is cool and the meat is smooth, and the fluffy yellow clothes are washed away.

(If possible, it is best to use frozen boiled water, and put the cooled boiled water in the refrigerator in advance to freeze. The lower the temperature, the better, as long as it doesn't freeze.) 2. Cut the onion and ginger into pieces; Put them in small bowls respectively, and add a little salt in the bowls (ginger and scallions are seasoned together, and there is only one dish, and a little coriander can also be added to ginger and scallions, which tastes better). 3. Pour oil into the frying spoon, bring it to a boil over high heat, and pour it on chopped green onion and Jiang Mo. Make two sticky materials.

4. All the cut chicken and sticky materials are served. Practice 2: White-cut chicken 1. Young chickens slaughter their hair, remove their internal organs, and wash them for later use; 2. Peel the ginger and chop it into mud; 3. Remove the roots of the onion, wash it, and take the scallion and cut it into silk; 4. Mix ginger, onion and salt well and divide them into two small dishes; 5. Heat the wok with medium fire, add oil and boil it until it is slightly boiling, then take out 5g, pour them into two small plates respectively, and put the remaining 1g away for later use; 6. Immerse the slaughtered chicken in a slightly boiling pot, lift the chicken out every 5 minutes with an iron hook (clamp) and pour out the water in the cavity to keep the temperature inside and outside the chicken cavity consistent; 7. Soak the chicken for about 15 minutes, hook it up with an iron hook, and quickly put the chicken in cold boiled water for immersion and cooling; 8. Then pour the cold boiled water, dry the chicken skin, and coat the remaining 1 grams of cooked peanut oil on the chicken skin; 9. Cut the whole chicken into small pieces and serve in a dish.

Practice three cuisines: Huizhou Cuisine features: white with oily yellow color, with onion oil fragrance, scallion segments with floral edges, mustard sauce when eating, and 14 photos of how to make white-cut chicken. Ingredients: a tender rooster, 5g of chopped ginger, 5g of shredded scallion, .5g of refined salt and 6g of peanut oil.

production process: ① cut the onion and ginger into filaments, divide them into two Fluttershy with refined salt, and mix well. Heat a wok with medium heat, add oil and bring it to a slight boil, take it out, and pour it on two small plates for serving; (2) Wash the chicken, boil it in water, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent.

Soak for about 15 minutes until cooked, hook it up with an iron hook, then immerse it in cold boiled water for cooling, wash off the fluff and yellow clothes, and then take it out. Dry the epidermis, sweep the cooked peanut oil, cut into small pieces, put them in a dish and put them into a chicken shape.

eat with shredded ginger and scallion. Tips for making 1. The specific time of soaking chicken depends on the size and thinness of the chicken, usually 18 minutes to 25 minutes.

when there is enough water, the time can be reduced. If the water is shallow, the time should be increased in moderation.

2. The key to making boiled chicken is to soak it in slightly boiling water until it is only cooked, and use "shrimp eye water". And then supercooled with cold boiled water.

if the chicken is cooked or not, you can pinch the chicken's legs, tighten the tendons with the big feet, tighten the chicken legs, and tighten the chicken breasts. 5. composition: I love the boiled chicken in my hometown

Beijing roast duck

Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad. When it comes to Beijing roast duck, it is well-known and famous. To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 1 pieces of roast ducks in the market every day, and people have to book one or two days before they can sit down. Beijing roast duck tastes good and looks good. The orange duck skin is covered with crispy duck meat on the outside and tender duck meat on the inside, which makes people drool. Wrapped in scallion and dipped in sweet sauce, it is full of fragrance and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before it is put into the furnace, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crispy outside and tender inside. The next step is baking. After the duck enters the furnace, roast the right back side of the duck with a knife, so that the hot air can enter the duck chamber from the knife edge and boil the water in the duck's stomach. After roasting for 6-7 minutes, when the duck skin on the right back side of the duck is roasted orange, turn it over, roast the left back side of the duck for 3-4 minutes, then roast the duck for 4-5 minutes, and then roast it circularly according to the above steps until the duck meat is fully colored and mature. The duck baked in this way has bright yellow and crisp skin and tender meat. In this way, the roast duck is ready.

After the roast duck is served, a professional cutter cuts the duck into thin slices, and the pancakes wrapped around the duck are also eloquent. After eating the duck, the remaining duck shelf can be made into soup with tender tofu or yellow teeth, and duck oil can be used to boil eggs and make pudding-like dishes, which are also delicious.

You are also very particular about eating roast duck. I like to eat sliced duck with sweet sauce and scallion. It's really "mouth watering"! No wonder Beijing roast duck has the praise of "the best taste in the world" and "duck is the best food in Beijing, and the roasted one is the best"!

Students, after listening to my introduction, did your mouth water in thousands of feet? Then act quickly and March towards "Beijing Roast Duck".

That's about it, and then you can change your name and description. 6. How to introduce your favorite flavor food composition

As the saying goes, food is the most important thing for the people, and every place has its own unique local specialties. There are many famous flavor snacks in my hometown, Zhongshan, such as almond cakes, fried rice cakes and zongzi, among which the best ones are. The most famous one is the "Rongshutou" fish cake in Haizhou. The fish cake in Haizhou is bright in color, delicious and delicious, which makes people never tire of eating. The fried fish cake looks like "yellow skin". When bitten, the fish is very elastic. The delicious fish and the chives are really seamless and perfect. The skin on the outer layer of the fish cake is the best. Having a flat courtyard shape; If we want to make more various shapes, we can make them into stars, squares, rectangles and hearts. Note (the above shapes are not available in fish cake shops, but the shapes I developed myself). The method of making Haizhou fish cake seems very simple, but actually there are a lot of knowledge and skills involved. We must first cut the fish into pieces with a sharp knife. Beat the fish with sticks or hands. Cut a few onions into pieces and sprinkle them into the fish. Then open the pot, put a little peanut oil in it, and when the pot is hot, frame the fish into a circle with a round frame, and then put it in the pot. The heat is also very particular, if it is too fast, it will be too fishy. If it is too cooked, it will not taste good, so it will be fried for about 3 to 4 minutes. And the fish is round in front. Just use a pepper to open the mouth, then dig out his cub, then put the fish cake in and fry it. In this way, the fish cake is ready, and it has all the colors, smells and tastes. When eating the pepper fish cake, many people like to eat it in bites, but I am different. I like to separate those peppers from the fish cake, eat the fish cake first, and then eat the pepper, because this will show whether the pepper is spicy or not. Because there were too many people at that time, I couldn't separate the pepper from the fish cake so disgusting, so I had to eat it bite by bite. When I took the first bite, my tongue was almost unconscious and tears came out. From then on, I changed the nickname of the pepper fish cake-"I cried". Friends, do you want to eat fish cake? If you want to be a guest in my hometown, I will definitely give you delicious and authentic Haizhou fish cakes, so that you can wander back and forth about the fish cakes in my hometown. 7. I like to eat 4-word composition

Yes, you are right. I like instant noodles! You must be surprised. Instant noodles contain preservatives and a lot of harmful factors. Eating too much is not good for your health, and there are more nutritious and delicious foods than instant noodles. Why did I choose instant noodles, and I still like instant noodles? Let me answer for you!

I think instant noodles look good, just like the long curly hair of adults after scalding. When they are not soaked, they are like a hard cake. As long as you brew it with boiling water, a wonderful thing will happen. Boiling water makes the originally hard "flour cake" soft, and it becomes elastic, curved and long noodles, and there will be seasonings specially configured for you. As long as you put it in it, the noodles will become more delicious. You can put peppers, etc. If you don't eat spicy food, you can put the seasonings specially configured for instant noodles.