In daily study, work or life, everyone has tried to write essays. Writing essays is an important means to cultivate people's observation, association, imagination, thinking and memory. Do you always have trouble starting a sentence when writing an essay? The following is the pickled fish composition I compiled, for reference only, I hope it can help everyone. Pickled fish composition 1
As a port city, Ningbo has a good market for the exotic dish of pickled fish. Ningbo's characteristic pickled fish has become a favorite among new Ningbo people.
It is said that food is the most important thing for people. At noon, my meal of pickled fish was unforgettable.
When talking about pickled fish and pickled fish, you must have pickled cabbage. Ningbo’s pickled cabbage has a unique taste. The side dishes are paired with the dark yellow of soybeans, the green of mung bean sprouts, the bright yellow of soybean sprouts, and the off-white color of tofu. The pure white color of enoki mushrooms, the milky white thick fish fillets, and the yellow-green soup base give it a complete range of colors.
When I opened it and smelled it, a strong smell of peppercorns that came from nowhere occupied the tip of my nose, making my nose itchy. The smell of chopped peppers was spicy, and there was a faint smell. The smell of fish makes people unable to resist temptation. I immediately picked up a piece of fish and brought it to my mouth. As soon as it touched the tip of my tongue, it felt like I was electrocuted. It was numb, spicy, and sour. My mouth was filled with the refreshing taste of sauerkraut and the saltiness of the fish. Fresh, delicate and extremely elastic, it can be compared with Beijing roast duck. When it reached my throat, a hint of sour and spicy taste came over like a storm army, massaging my throat, passing through my esophagus before stopping, and lying quietly in my stomach. The aftertaste is amazing.
Although pickled fish comes from Sichuan, this dish has the taste of hometown thanks to the improvements and breakthroughs of the new Ningbo people. One bite will leave you with endless aftertaste and be reluctant to part with it. Pickled Fish Composition 2
Everyone has many firsts, such as: the first time to cook, the first time to do housework, the first time to wash clothes, the first time to sing... even if you say three I'm afraid I can't finish it in three days and three nights. Today is the Lantern Festival, and I decided to dedicate a delicious dish to my family - pickled fish. My mother and I went to the supermarket to buy the ingredients and then went home to prepare the dishes.
The preparation of pickled fish is very simple: first wash the killed snakehead fish, then separate the fish meat and skeleton, then cut the fish meat into pieces, and make the fish head into soup. While the soup was cooking, I marinated the cut fish, egg whites, salt and the special pickled fish seasoning I bought for a short while. After marinating, fry the sauerkraut. After frying, the soup is ready. Pour the soup into the sauerkraut and bring it to a boil. Then add the marinated fish and bring it to the boil again. A bowl of spicy and fragrant food. The pickled fish is now ready. Of course, my mother was patiently guiding me.
I put the pickled fish on a big plate and took it out. The aroma immediately spread in the room. Dad was greedy when he saw it. He quickly picked up the chopsticks, put the fish into the bowl, and ate it with big mouthfuls. My father, mother and grandma all tasted it and said it was delicious. I also went to the kitchen to get a pair of chopsticks and put the fish into my mouth. It was really delicious. Although it was very spicy, we all finished it. Pickled Fish Composition 3
Many of the festivals in my hometown are the same as those in other places. But the only difference is that we prepare a dish during the Chinese New Year and holidays - pickled fish.
My hometown is in Sichuan. There is not much seafood to taste there, but our place is rich in fish, which is no less than the water town here. Therefore, pickled fish has spread throughout Sichuan and has become a famous dish. It is also famous in other places.
Here, I have seen countless Sichuan restaurants. Most of them include pickled fish, but I'm going to try it. It is not as authentic as the pickled fish I had in Sichuan. Either the fish was old or too sour, which overshadowed the freshness of the fish. Of course, there are a few improved pickled fish that taste good, but after all, I think, what else is the improved pickled fish called? Isn't this a typical case of "selling sheep over dogs' meat"? I am also a little dissatisfied with this.
In my hometown, our pickled fish can be said to be the most authentic. First of all, in terms of material selection, I forgot what fish was used, but what I remember most clearly is that it uses fresh fish caught from the Yangtze River. Fish, in this way can ensure the deliciousness and tenderness of the fish. In terms of sauerkraut, the marinating time must also be controlled. If it is too long and too sour, if it is too short, the taste will not be outstanding. Therefore, experienced people always calculate the time. Pickled. In terms of ingredients, we are also the best, no matter what, we always put the most. Therefore, we also have a saying, "A pot of pickled fish will keep you from going hungry for three days." This is also the characteristic of our hometown.
When the fish is cooked and placed on the dinner table, the elders sitting in the chair will taste it first. If the elder eats it and praises it, the cook will feel happy. . After all, he was praised by the older generation in front of his fellow clan members. That is something to be proud of.
I have been away from my hometown for several years now, but I have never forgotten the taste of authentic pickled fish. After all, this is the memory of my hometown! Pickled fish composition 4
When it comes to pickled fish, who doesn’t immediately feel a sour and spicy feeling in their mouth? And I think the pickled fish made by my mother has a unique taste.
Cut the fresh grass carp into slices, sprinkle with starch and catch evenly. On the tender and raw fish fillets, the snow-white starch is absorbing moisture.
Pour oil into the pot, add ginger slices and stir-fry until fragrant, then add chili and pickled cabbage and stir-fry, pour in water and add salt. After the water boils, add the fish fillets and sprinkle with pepper. When it's cooked, take it out of the pot, top with minced garlic, and sprinkle with chopped green onion. A pickled fish with full color, flavor and flavor is ready.
Ah! Before the pickled fish is even served on the table, wisps of fragrance are already hitting your face, making your mouth water. The fish fillets are as white as jade, floating half-hidden and half-revealed on the soup surface, and the sauerkraut and chili complement each other, which greatly increases appetite. The spicy oil floats on the soup surface, which perfectly sets off the green green onions, and the ginger slices rise and fall with the boiling soup, forming a harmonious picture.
I couldn’t wait to pick up a piece of fish fillet and put it in my mouth. The tender and refreshing fish fillet was dripping with juice. The hot and delicious soup stimulated every cell on the tip of my tongue and flowed down my throat. It flowed down, warming the stomach. The fish fillet has fully absorbed the juice. Every time I take a bite, the sour and spicy taste hits my taste buds. I am intoxicated just by the smell, not to mention the hearty chewing!
I think the pickled fish made by my mother is so delicious, there must be a touch of warmth and a touch of love in it! Pickled Fish Composition 5
Our family all loves fish. It can be said that we have reached the point where we cannot eat without fish. We have never tasted any famous dish that contains fish. But I would say that the dish that best brings out the flavor of fish is my grandmother’s unique dish - pickled fish.
Pickled fish is very popular among our family, and my grandma also likes to make it. Every time I return to the countryside, the house is always filled with the unique smell of fish. Sunlight peeked through the small kitchen window, and grandma's spoon was stirring the soup. Snow-white fish fillets were tumbling in the red soup oil, and pieces of purple pickled cabbage were spinning, which also reflected grandma's kind smile. Time makes delicious food, and grandma’s figure is shrouded in increasingly thick steam. There are fewer and fewer ingredients on the table, and there is an atmosphere of joy in the air.
Finally done! Grandma carefully fished out the fish fillets and ingredients, and poured soup into the basin. At this time, the delicious aroma of the fish, accompanied by the aroma of pickled cabbage, intertwined and rose in the air, making my heart boil. I couldn't wait to pick up a piece of white and tender fish fillet, and a drop of red oil was about to move on the tip. I quickly caught it, and the taste of the soup melted in my mouth and spread on my tongue. I felt a surge of hot blood rushing to my forehead, soaking into my lungs, and making my whole body full of energy. I began to chew the deliciousness of the fish meat carefully. The soft but not rotten fish fillets blended all the flavors without losing its true character. I couldn't help but admire my grandmother's exquisite craftsmanship. The fish fillets were cooked just right, as if they were about to melt in my mouth, leaving an indescribable taste between my lips and teeth.
Every time I eat delicious pickled fish, I will think of my grandma’s smile and the good times in the kitchen, which are all memorable to me. Pickled fish composition 6
Speaking of my favorite food, it must be pickled fish.
Pickled fish is a specialty of my hometown, Longdu. If you go to any small restaurant, the signature dish there must be pickled fish. The pickled fish is so delicious - every steaming pot of pickled fish is filled with tender white fish fillets, red spicy oil, petite sesame seeds, and deep emerald-colored pickled cabbage. Take a bite, it's just right spicy. It has a salty, sour and spicy taste, the fish is delicious and tender, the kimchi is mellow and refreshing, and the sour soup is slightly numb and spicy, which makes me linger every time I eat it. Then after I devoured a large plate of pickled fish, all that was left was a pile of fish bones.
I have been eating this pickled fish since I was a kid, and I am a veritable expert. I have been to many famous restaurants to eat pickled fish, but I think only the pickled fish from my hometown is the most authentic and delicious. Moreover, this folk pickled fish has some origins.
It is said that Laifu Town, Bishan County, Chongqing City, is located on the side of the Chengdu-Chongqing Highway, with the Binan River passing through the street. It has a large output of fresh fish, and there are many fish cooking experts. It is known as "Laifu Town Fresh Food" With the reputation of "fresh fish and beautiful fish", a small restaurant in Qiaotou simply named it "fresh fish and beautiful" shop. The three characters "fresh fish and beautiful fish" written by the nationally famous calligrapher Yang Xuanting were hung in front of the store, which was both a market sign and the name of the store. After its "boiled fish" became popular for several years, it launched "pickled fish". The unique flavor has made it famous, and it has been imitated all over the province.
How can I live up to such a delicious dish? I won’t tell you anymore. I’m going back to my hometown to eat authentic pickled fish. Pickled fish composition 7
Sour, sweet, bitter, spicy, salty, each delicacy has its own unique taste, attracting everyone's taste buds. Today’s dish is our favorite dish and the most popular dish. It is pickled fish.
Pickled fish, as the name suggests, is to cook sauerkraut and fish with few bones together, so that the flavor of sauerkraut penetrates into the fish through the water, and then add a little chili at the end to complete it. Pickled fish conquers the taste buds of most people with its spicy and pickled taste. On the surface, sauerkraut looks like a pickled vegetable leaf. In fact, it is more than just a leaf. The leaf contains the umami taste of fish, so that a leaf not only has the sour taste of leaves, but also the umami taste of fish. This is the essence of pickled fish. I remember that the first time we ate pickled fish, my sister and I were skeptical. When I went to the restaurant, I saw a pot of pickled fish on every table, and everyone ate it with gusto.
When the pot of pickled fish was placed on the table, I could feel the soul of the pickled fish and the aroma that floated over. I couldn't help but pick up the chopsticks and take a bite. Just when I wanted to pick up a piece and chew it in my mouth, my father said Wait for a while before eating, and then the waiter takes a spoon, which contains a yellow liquid that seems to be smoking. When the waiter pours it on the fish, the fish suddenly blooms. We were very happy eating the delicious fish.
After eating, the smell of sauerkraut lingered in my heart for a long time. Pickled fish composition 8
Pickled fish is a delicious food, and I have a special liking for it.
The color of pickled fish is very beautiful. In the yellow soup, there are green coriander, black and purple sauerkraut, and under the white sesame seeds, there is tender white fish meat, and there are some red ones next to it. of chili, thus forming a delicious pot of pickled fish, which is really mouth-watering!
When eating pickled fish, I always like to peel off the fish meat from the bones, then scoop some soup on a spoon, pour it on the fish meat, and then sprinkle some sesame seeds, and take a small bite to taste it. Fresh, throw it into your mouth in a big mouth, and then chew it slowly. First there is a faint sesame aroma, then some soup overflows into your mouth, and then there is some fragrant and delicious fish meat, tender, oily but not greasy, sweet It's spicy in the middle, leaving you with endless aftertaste and a lingering fragrance on your lips and teeth. When eating sauerkraut, first find the head and pull it up. After eating it, you will feel an ecstasy, sour and sweet, as if every cell on your tongue is full of vitality.
The method of making pickled fish is also very simple: first buy a fat and large fish, cut it into pieces, put it in the pot and marinate it for a few minutes, then open the pot, put in 5 bowls of water, and boil Boil, then fry the sauerkraut. When the fish is ready, put it in the pot and add various condiments. After boiling, a pot of fragrant sauerkraut fish is ready.
Every time I eat pickled fish, it brings me not only taste enjoyment, but also spiritual relaxation. Therefore, pickled fish has become my favorite. Pickled fish composition 9
Although pickled fish is not a specialty of our hometown, it is deeply favored by me. If you have never eaten pickled fish, let me introduce it to you. I believe you will read it after reading this. I can't help but taste its deliciousness.
There are five steps to make pickled fish: first, buy fresh grass carp and clean it, remove the fish scales and internal organs and set aside, then cut off the fish head, carefully cut it from the fish bones, and use a diagonal knife to Cut the fish into fish fillets of equal thickness and set aside. Cut the fish into five parts with a knife, fish head, fish bones, fish belly, fish meat and fish tail. The next step is the key step. Beat the egg white into the fish and add Mix a small amount of salt, white pepper and cooking wine and marinate for about fifteen minutes.
The last step is to chop the sauerkraut into small pieces, wash it several times and remove excess water. Add base oil to the pot, add minced garlic and ginger, sauté the sauerkraut until fragrant, then add the sauerkraut to the pot and stir-fry. After frying, add an appropriate amount of water to the pot, then add an appropriate amount of minced sauce, cook for about ten minutes, then put the fish head, fish bones, fish belly and fish tail into the pot. After it is cooked, take it out and put it in a vessel, then bring it to a boil over high heat. Put the fish meat into the pot. Take it out as soon as the fish meat changes color. In this way, a delicious plate of pickled fish is ready.
After taking a bite, the fresh aroma of fish mixed with the sour taste of pickled cabbage stimulated my taste buds. I thought to myself: Who invented such delicious food?
Although pickled fish is not as high-end as abalone, it has won the recognition of the public due to its strength. Almost every family will have such a plate of pickled fish at a banquet. Those who have eaten pickled fish will continue to enjoy the delicious food. Those who have never tried it may as well give it a try. Aren’t you still greedy? Pickled fish composition 10
Pickled fish is a famous dish in Sichuan Province. It's sweet and sour and has a unique aroma. At noon, my mother made me a pickled fish. I heard from my mother that this dish is best made with grass carp, because the meat of grass carp is delicious and tastes good. The key is that grass carp eats aquatic plants, and this kind of fish is very healthy. Good for our bodies.
First of all, how to make pickled fish is as follows: First clean the fish fillets and put them in the pot. Then add the sauerkraut and water, cook over high heat, cover the pot and cook for ten minutes, then remove and set aside, add chopped green onion, coriander, dried chili peppers, and ginger on top. Then put a pot of hot oil and pour it on top, and the sound of "pop, pop, pop..." is so moving that it makes people drool and increase their appetite.
I smelled the pickled fish, which made me want to rush in and taste it. I took a bite of the fish fillet, and the fish fillet simply melted in my mouth, and the coriander and spices were fully blended together. After eating, there is still a slightly spicy aroma in your mouth. The sourness of sauerkraut makes this pickled fish really conquer my taste buds. The sourness, numbness and spiciness of the pickled fish lingered in my mouth. It is endlessly memorable.
I gave my mother a big thumbs up. At this time, my mother said: "You should thank this fish for sacrificing it for your composition." At this time, I understood a truth: a person must have a A grateful heart. I want to observe two minutes of silence for this fish... In order to commemorate this fish, I wrote it in my composition so that it will stay in my memory forever. Although the pickled fish is delicious, you can’t eat more of it because this dish is made with a life. Eat less fish, eat less once, and the fish will live one more day. May "you" live in another world without life and death. Pickled fish composition 11
Pickled fish-my favorite dish.
The pickled fish tastes very delicious. Its soup is a little spicy and red.
There are pieces of white fish fillets inside, covered with red and green chili peppers, forming a pickled fish dish that will make your mouth water. The sauerkraut in pickled fish is an indispensable ingredient. Pickled fish is a dish I often eat in Suzhou. Every time we go out to a restaurant, my father and I order the pickled fish dish.
Here’s how to make pickled fish: first buy a big fish at the market, clean it, then cut it into fillets, then buy a lot of pickled cabbage and some ingredients. Finally, you can make a delicious pickled fish. When cooking pickled fish, first put the fish fillets into the pot and cook for 1 to 2 minutes. When it is a little cooked, then add some ingredients for making pickled fish, cook for 10 to 20 minutes, and the pickled fish is ready. alright. People who like spicy food can add more chili peppers, and those who don't like spicy food can add less chili peppers. The red soup makes people feel very delicious.
When eating pickled fish, you can dip the fish fillets into the soup and it will be more delicious when you eat it. When I eat pickled fish, I like to eat the pickled cabbage in it the most. The sourness is so tempting. This is what pickled fish tastes like. Pickled fish composition 12
Pickled fish is a delicious food, and I have a special liking for it.
The color of pickled fish is very beautiful. In the yellow soup, there are green coriander, black and purple sauerkraut, and under the white sesame seeds, there is tender white fish meat, and there are some red ones next to it. of chili, thus forming a delicious pot of pickled fish, which is really mouth-watering!
When eating pickled fish, I always like to peel off the fish meat from the bones, then scoop some soup on a spoon, pour it on the fish meat, and then sprinkle some sesame seeds, and take a small bite to taste it. Fresh, throw it into your mouth in a big mouth, and then chew it slowly. First there is a faint sesame aroma, then some soup overflows into your mouth, and then there is some fragrant and delicious fish meat, tender, oily but not greasy, sweet It's spicy in the middle and leaves you with endless aftertaste. When you eat sauerkraut, you should first find the head and pull it up. After eating it, you will feel an ecstasy, sour and sweet, as if on your tongue. Every cell is full of vitality.
The method of making pickled fish is also very simple: first buy a fat and large fish, cut it into pieces, marinate it in a pot for 10 to 15 minutes, then open the pot and put 5 bowls Boil the water, then fry the pickled fish. When the fish is ready, put it in the pot and add various seasonings. After boiling, a pot of fragrant pickled fish is ready.
Every time I eat pickled fish, it brings me not only taste enjoyment, but also spiritual relaxation. Therefore, pickled fish has become my favorite. Pickled Fish Essay 13
Dad is the chef in our family, and the dishes he cooks are delicious, especially the pickled fish, which is extremely delicious.
No, dad is preparing his specialty dish again today. The fragrant pickled fish was almost ready. I stood at the door of the kitchen, my mouth was watering, and I couldn't help but bang the chopsticks on my hands. "All that's left is to add the chili oil and it will be ready to eat soon!" I said to myself. At this time, the chili oil had been boiled. Dad was holding the handle of the pot and was about to pour it into the fish soup, but suddenly his hand froze and he put the pot down.
I was puzzled, what happened to Dad? I saw him put down the pot, bent down, opened the cupboard, took out a large bowl, placed it gently on the stove, and then used a spoon to Ladle the cooked fish into this bowl one by one. What is this for? I am even more confused. Dad put the bowl of fish aside, and then neatly poured the boiled chili oil on the pickled fish. Just as I was thinking hard, my father brought out the bowl of pickled fish without chili oil and said: Dad, you can eat this bowl of fish without chili oil! It turns out that grandpa’s stomach is not good and he eats spicy food. It hurts my stomach. Dad’s bowl of fish was prepared for grandpa. I suddenly realized.
Today, I not only ate delicious pickled fish, but also saw dad’s silent love for grandpa. This love is also sown in my little heart. Pickled Fish Composition 14
Do you still remember? In that familiar place, that familiar person cooked that familiar pot of pickled fish...
The pickled fish is full of color and flavor. The light yellow soup is covered with smooth, delicate and shiny fish meat. The unique white fish is sandwiched with black fish skin and the red color. The spicy oil added to the fish, not too much and not too little, is evenly poured on the tender fish meat. These are intertwined and colorful, making people salivate.
When the fish is served, the oil on the surface still smells like ". "Stab, sting, sting" sound. A strong fragrance stimulated my taste buds and suddenly aroused my appetite. A light fish smell mixed with a strong pickled cabbage fragrance surrounded me and went straight to my nose. , I couldn't stop eating it, and my mouth was watering.
I couldn't wait to pick up a piece of fish fillet with my chopsticks, and there was a "chish" sound, and the tender fish meat slid into my throat, holding the soup. Delicious. After scooping a spoonful of soup, the soup flowed into my throat, and the spicy and sour soup flowed in every drop. It was refreshing and refreshing, and the taste of the soup was always in my mouth. "Wandering" makes people have endless aftertaste.
I can’t get enough of this pot of pickled fish, and it has completely conquered my taste buds... Come to "Just This Fish House" and eat this pot of pickled fish, and you will find that I am not a liar! Pickled Fish Essay 15
China’s delicacies are diverse, including Chongqing’s “red and white” Baguatu hotpot; Wuhan Changsha’s “stinky” stinky tofu; Xi’an’s perfectly combined shredded pork and steamed buns Momo... And my favorite food is the one I must order every time I go to a Sichuan restaurant with my parents - pickled fish.
Every time the pickled fish in a large blue and white porcelain bowl is served, it especially attracts my attention.
Every time I gently blow away the wisps of fog hovering above the big plate, the first thing that comes into view is the fiery red peppers surrounding the plate, like the rising sun. Chili peppers are like fiery red flowers, decorating the amber-like milky yellow soup. In the center of the soup, there is a "hill rising from the ground". There is still a trace of milky yellow soup on the pieces of milk-white fish fillets, dotted with milk-white fish fillets. Dark green sauerkraut and tender green coriander are randomly sprinkled on the milky white fish fillets, which also adds a lot of appetite.
The pickled fish also smells extraordinary. The moment the fish was served on the table, I smelled the extremely familiar smell. I picked up a piece of fish and the smell stayed in my nose. I smelled the coriander again, and that smell stimulated my taste buds, prompting me to taste this dish quickly.
I gently picked up a piece of fish and put it into my mouth. It's glutinous and delicious, and it reminds me of the clouds hanging in the sky. The moment it enters the mouth, the spiciness lingers on the tip of the tongue, and then moves down. My tongue tasted fresh and fragrant. It slowly squirmed to my throat, which was stimulated by the spicy smell of the fish. After a while, I was sweating profusely.
Next is sauerkraut, which has a special brewed taste.
Every time I taste pickled fish, my lips and teeth are filled with fragrance.