After school today, my mother said to me while driving, "I have a big surprise for you today!" " ""What a surprise? " "I'll tell you when I get off. "Hum, always give me the suspense, I think. It's just that I'm still looking forward to the surprise
Finally, it's time to get off. I can't wait to open the door My mother opened the door and took out something like a rice cooker. When I saw it, I was surprised: "This is a yogurt machine! !
"Mom, that's very kind of you, thank you!" After that, I suddenly took the yogurt machine like a robbery.
As soon as I got home, the first thing I said to my mother was "Let's make yogurt together!" But my mother had to agree. Haha, what will your yogurt be like? I am looking forward to it.
I brought a lot of Telunsu milk.
They were all cut into pieces, but they accidentally fell on themselves. Pour the pure milk into the pot, and then mother covers it. Turn the fire to the "big fire" position. "Why do you want to do this?" I asked. "Boil the pure milk first. Raw pure milk cannot be fermented. " Oh, it seems that the process of drinking yogurt is not easy! Just as I was about to leave, suddenly, there was a "scratching" sound. I'm nervous. Thinking that there had been an accident, I immediately rushed to turn off the switch. "That's just his voice!" Mom explained, oh, it's amazing that boiled milk makes such a noise. I smelled it, and the milk gave off a strong fragrance. At this time, it is covered with a thin and light skin. "This is' milk gold', milk skin." "Yes, it can supplement nutrition and protein!" Wow, milk is so valuable. I still underestimated milk. After cooking, let it cool to 30 ~ 40. Then pour it into the bucket of yogurt machine and take out a package of "lactic acid bacteria" and a package of "Bifidobacterium". Pour it in and mix it with boiled milk. At this time, a fragrance came to the nose, rich and distant.
Although the success of yogurt is full of expectations, it still needs a long time to wait.
Delicious composition on the tip of the tongue 800 words Part II: Delicious on the tip of the tongue-beer fish
We came to the West Street in Guilin. "Goo goo-"My stomach has finished singing "Empty City", and I am struggling to move forward. Suddenly, my eyes shone with golden light, which was the expression of a hungry wolf when he saw the food. They sell beer fish there. I excitedly pulled my parents to run over, chose a seat and ordered a beer fish to taste first.
The taste of waiting is always unbearable. I fidgeted and paced up and down. At this moment, my mood is like an ant on hot bricks. I'm in a hurry! A moment of anxiety, a moment of excitement, a moment of love, mixed feelings, like a crazy bison hitting my heart. As time goes by, my stomach becomes more "cheerful", just like a monotonous and boring "concert"
"Here comes the dish!" The bartender shouted. Although there was not much shouting, I heard it clearly. I jumped three feet high, very excited and looking forward to that dish. "Wow!" I shouted. The golden yellow appearance is as dazzling as the morning sun, lined with pure blue light blue plates, just like the sun hanging in the blue sky, without any flaws, dazzling and harmonious.
I can't wait to pick up a piece of fish and put it in my mouth. I immediately felt the sudden subtlety and ecstasy. Savor the delicacy and chewiness of fish, and the sour and sweet taste seems to blend all the flavors in the world. It's too wonderful to describe in words! When you put the fish in your mouth, with the stirring of your teeth, the smell of the fish suddenly filled my mouth, but when you can't bear to swallow the fish, the smell of the fish is still strong in your mouth, so you can't let go! This feeling really makes people linger, wow! I couldn't help but give a thumbs-up and even said, "Delicious! Delicious! " Needless to say, I quickly lowered my head and continued to taste this "delicious food on earth". This smell makes me forget the time, the noise around me and the world. It seems that I have been wandering in the ocean of food; Seems to be stuck in the swamp of food; It seems that I am willing to be trapped by the shackles of food and can't move; It seems ... "Boss, check out," dad shouted, which suddenly brought me to my senses. Looking at the empty plate in front of me, I pursed my lips reluctantly and struggled to leave the table. Now, in Xiamen, it may be difficult for me to have a chance to taste beer fish again, but the taste has been deeply branded in my mind and I can't forget it.
Food composition on the tip of the tongue 800 words 3: Chaoshan cuisine
I am a native of Chaoshan, and I am familiar with the food in Chaoshan area. There are many kinds of Chaoshan cuisine, each with its own characteristics. There are oyster sauce, beef balls, Dahao fish balls and rice rolls ... These delicacies are very famous in Chaoshan area. Every time I think about it, my mouth water. I really hope that these delicious foods can appear in front of me immediately and make me satisfied. Now I'm going to take you to taste something new. ...
When it comes to the most famous fish balls in Chaoshan area, none other than Dahao fish balls. Dahao fish balls are very particular. The first thing is to choose the ingredients, such as when the fish is the most delicious and suitable for making fish balls, and they should be matched according to different meat qualities ... Like eel and elder brother fish, their meat is white and sweet; Mackerel should eat fish with good viscosity; Soft-shelled turtle is chosen because its meat has strong coagulability and can make fish balls elastic. After selecting the materials, the next and most crucial step-fish balls: after the fish is slaughtered, cut into meat and ground into minced fish, the minced fish is put into a fish bucket to make fish paste. After a series of processing by the fish ball master, egg white and starch were added to make the fish ball white and bright. At this time, we can cook a bowl of delicious fish ball soup. Looking at the big white fish balls floating in the soup is like table tennis. A bite is really crisp, fresh and refreshing.
Let's talk about one of the authentic snacks in Chaoshan area: oyster roasting. The so-called oyster roasting refers to mixing potato flour with oysters, breaking the eggs, and then gently turning them in a frying pan. In a short time, the baked oyster fried is like a big pancake, with golden bubbles in front of your eyes. Put it on a plate, sprinkle with green coriander, and a plate of oyster fried will be baked. Of course, the most authentic way to eat oysters is to season them with fish sauce and dip them in fish sauce when tasting them. The taste is so delicious that the taster really wants to swallow his tongue.
Rice rolls is also a flavor snack in Chaoshan. Rice rolls stores, large and small, can be seen everywhere in the streets. Every morning, students and office workers will visit this rice rolls booth. The stall owner greeted them warmly and was as busy as a bee. "Boss, I want vegetables, shrimp, pork and eggs." "Boss, I want two ... and one ..." After a while, a plate of steaming rice rolls came up, and a white kway teow seemed to be coming.
Chaoshan is not only rich in snacks, but also famous overseas food and culture, such as congou and Chaoshan oranges. Friends, after listening to my brief introduction, do you really want to visit Shantou and taste delicious food? If you come, you must enjoy these delicious foods before you come and make your trip to glad you came!
Food composition on the tip of the tongue 800 words four: I am intoxicated with food.
I believe I am intoxicated with delicious food in my daily life, because I have a gourmet mother who is higher than a "first-class chef".
My mother is nearly forty years old, because I like eating since I was a child. In order to satisfy my taste, my mother studied cooking skills attentively, picked up books on cooking whenever she had time, and after careful consideration and hands-on cooking, she has developed a good cooking skill for many years. Mother's cooking is sweet, sour, spicy and Xian Yi, which is delicious. Even the best chef can't copy it, and even the picky gourmet can't find any defects.
Spring is a charming season, and the dishes cooked by my mother are also very charming. There are many kinds of wild vegetables: noodles, shepherd's purse, bitter vegetables ... they are made into exquisite jiaozi. When I put a bite in my mouth, jiaozi's juice overflowed the whole mouth, and occasionally it slowly flowed down with my mouth. Good feelings always make me intoxicated and unforgettable.
There are plates of delicious cold dishes on the table, and I know that summer has come quietly. Cold dishes make the heat that originally belonged to cool summer not so terrible, but as refreshing as autumn. Pig ears mixed with cucumber, cold mixed with three silk, vinegar lotus root slices, and even common raw materials, my mother can always arouse my appetite. When I eat until my stomach is full, my father always laughs at me for being worthless and says that I "go in vertically and go out horizontally", even the aisle is crooked. Just like this, I feel satisfied and intoxicated with delicious food, and I grow up day by day. composition
When all the sweet-scented osmanthus sauce at home is finished, it is already golden late autumn, and ducks have become a common food on my table at this time. Although this is not an authentic American plum roast duck, this fine-skinned duck has many different cooking methods, such as barbecue, steaming and pickling. However, my favorite and my mother's favorite are grilled crispy duck, coated with seasoning, sprinkled with crispy powder, and then put it in the oven. After waiting for half an hour, a flavor roast duck was baked. Looking at the roast duck in front of me, the skin was golden, the outside was crisp and the inside was tender, and I was already salivating, regardless of whether it was exquisite or not, so I wolfed it down.
In the winter when the earth is covered with silver, mutton soup can be regarded as a delicious food that can keep warm and keep fit. The tempting mutton soup rolled up and down in the pot and bubbled. I can't wait for the mutton soup to come out of the pot bowl by bowl and sprinkle some pepper. Before it cools down, it is swept away, and the whole body is filled with the warmth of promoting blood circulation. composition
I love the delicious food cooked by my mother, and I love my home even more. Whenever I indulge in my mother's delicious food, my attachment to home becomes deeper and stronger.
The food on the tip of the tongue constitutes 800 words five: Hakka food-stuffed tofu
"Food is the most important thing for the people, and sauce, vinegar and salt are the most important things for rice". Hakka cuisine is one of the three major cuisines in Guangdong. The three traditional Hakka cuisines are: salted chicken, braised pork with plum vegetables and the most traditional fermented bean curd.
Hakka tofu has a long-standing reputation, fresh, tender, fragrant and nutritious. It is the first dish for Hakka people to send wine and vegetables, and it is also a necessary dish for Chinese New Year.
There are two legends about making tofu. When it comes to crossing from the north, there are few wheat in Lingnan. Homesick Hakka immigrants in the Central Plains replaced flour with tofu and stuffed pork into tofu, just like flour wrapped in meat. Because of its delicious taste, it has become a famous Hakka dish.
On the other hand, a long time ago, two good brothers had a conflict when ordering food. One wants to eat pork and the other wants to eat tofu. Later, the clever shopkeeper thought of a way to kill two birds with one stone and made fermented tofu.
Authentic tofu is generally made of soybeans without any additives. They are usually fresh soybeans that have just been picked in their own fields. Then put the soybeans into a stone mill and grind them with water until they are squeezed out, and the remaining bean dregs can be used as porridge and other foods. Then pour the bean water into the cauldron and cook, and the tofu will be shaped, but it is still a semi-finished product. Put the tofu in a container and press it with a big stone.
Picking a half-fat and half-thin piece of pork to remove fat and chop it into pieces was also a game when I was a child. According to my personal preference, I add mushrooms, or dried shrimps, or onions, and then "poke" the pork into the center of the tofu block with double chopsticks. This kind of "poking" meat also has certain skills. You can't poke the whole tofu, or the fried tofu will go bad. At this time, the tofu is delicious and golden, but it is still stewed in the pot. The bottom of the pot can enlarge garlic sprouts and celery, all by personal preference. You can decorate the tofu with a few slices of coriander and serve it on the table.
As soon as sufu is served, customers will be full of customers. When my family eats fermented bean curd, I like to dip in minced garlic and soy sauce. The tofu made in this way is spicy and salty, and the tofu is smooth and white. Pork tastes fresh, hard with soft, soft with rigid. Put tofu in your mouth, it's slippery, and then you take a bite of pork, which is delicious and really the best match.
Tofu is rich in nutrition. It is a nourishing food for clearing away heat and preserving health. Regular consumption can tonify the middle energizer, clear away heat and moisten dryness, quench thirst and clear stomach. It is a good food for children, patients and the elderly, and is known as "plant meat".
Pork has many uses, which can be used to relieve body fluid injury, lung dry cough, less dry cough and dry throat after fever. Tonify deficiency and moisten dryness, moisten skin and quench thirst.
The plainness of tofu shows the simplicity and simplicity of Hakka people, who do not seek fame and fortune, and are diligent in housekeeping, which is one of the reasons why sufu has been preserved in Hakka culture for a long time.
I like the food in Chongqing.
Chongqing has many characteristics, such as the diaojiao building by the river, the bustling skyscrapers in the city center and the great pole, but the food in Chongqing is the most talked about.
When it comes to Chongqing, everyone thinks of delicious hot pot, but is there only hot pot in Chongqing? Then you are soaked to the skin.
Chongqing cuisine has three points.
No. 1
Small noodles, Chongqing people drool when they talk about small noodles, which is of course the most proud of Chongqing people. Although there are no small noodles in Chongqing this time, Chongqing people will not give up. They filmed "Hey, Noodles" to make everyone want to taste the noodles in Chongqing. What is the charm of small noodles, which makes Chongqing people full of praise? First of all, Chongqing noodle seasoning is very particular about low-grade but spicy materials, and noodles are very chewy. With boiled vegetables, they are more delicious and affordable and anyone can eat them.
second
Snacks, there are many kinds of snacks in Chongqing, the most of which is hot and sour powder, which is spicy, fragrant, fresh, sour and oily but not greasy. It is simple, delicious, healthy, convenient and cheap, and it is a common food in the street. There is also Chen Mahua in Chongqing, the best of which is Ciqikou. This kind of twist is tender in taste, rich in variety, unique in taste, original, sweet and delicious, suitable for all ages, and has all kinds of flavors. If you like sweet food, you can try honey, taro, strawberry and other flavors.
third place
This is naturally a well-known hot pot. It is not only a delicious food, but also a part of cooking method and food culture. Hot pot has five characteristics: first, it is hot. Various fuels conduct heat in different ways, but they all fully ensure the heat of raw materials, and are combined with condiments in the taste plate, which is hot, fresh and delicious. Therefore, chefs and tasters summed up an experience: "one spicy and three fresh". Secondly, fresh, the soup in Chongqing hot pot is very particular. The soup is made of fresh and fragrant raw materials and seasonings. Pot-stewed is fresh, hot pot is spicy, which can be described as fresh and fresh, fresh and delicious. Third, it meets the tastes of the public. In recent years, chafing pots with various tastes have been produced by using the changes of raw materials, which meet the needs of people with different tastes and are based on spicy, just like many other tastes. Wide adaptability is a new feature of Chongqing hot pot. Fourth, you can eat anything. Chongqing hot pot has a wide range of materials and unique features. The aftertaste is endless. It's fun and free to get together with relatives, have a drink with friends, eat and chat around hot pot. The combination of strong heat and harmonious atmosphere is endless fun.
It is these three points that make Chongqing's food so many and unique. I love the delicious food in Chongqing, and I love Chongqing where delicious food is brewed.