This is the unique local snacks in Jiangnan in winter.
When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the smell of fried stinky tofu. The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The package is actually a wooden box. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a pile of small plates, as well as a canned bottle and several pairs of chopsticks. There is a small coal stove and a pot in the back box.
The old man always stands at the corner of the street, absorbed in frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance in front of his little bag and standing in a circle. His stinky tofu is very distinctive. At first glance, it looks black, no different from other stinky tofu, but once it is put into the pot and taken out, it will become golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow, red and beautiful. Take a bite carefully (because it is very spicy), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and fragrant. At this time, instead of eating, you roll your tongue and swallow.
Old people always fry only a few pieces at a time, and fry a few pieces for a few pieces, so all the people waiting for them eat them and others pay attention together. Most people who eat fried stinky tofu are women and children. It's really strange that Jiangnan women don't eat spicy food, but under this burden, they all become "spicy girls". They must be coated with a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, tears mixed together, and they were hot and sweaty. The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it. Therefore, the elderly consume a bottle of Chili sauce every day.
At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend, so I will refrain from running there to avoid fishhooks in my eyes. However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, just as he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. I'm sorry to eat for free. When my father sends me money next month, I will return it to him immediately, and the old man will accept it, but I must fry me an extra piece of stinky tofu.
It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.
2. Write a composition of about 500 words about food, highlighting the delicacy of steamed bread. People often hear that steamed stuffed bun is delicious, but I have never tasted it and I don't know what it tastes like.
This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and feast my eyes. I finally got what I wanted that day. Steamed bread with white beard and thin skin seems to have a bag of juice inside. They are small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, and the fragrance at the top of the pagoda overflows with the wind, shaped like steamed bread. No wonder they are called steamed buns.
Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated by the fragrance before it came up. I can't wait to swallow the whole steamed bread in one gulp.
A cage of steamed bread was brought up and I sat in the chair. Steamed bread gives off a faint fragrance. As soon as I smell this fragrance, I can't help but gulp it down.
Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back. At the moment, my stomach is so hungry that I want to open my mouth and swallow four steamed buns in one gulp.
So I carefully picked up the steamed bread with chopsticks, because I took a small bite and the juice ran into my mouth like a large group of people. I dipped it in a little vinegar and put it in my mouth. The meat is soft. As soon as I chewed it, its meat suddenly became baggy and delicious. My mother said, "To eat steamed buns, you should lick some vinegar first, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat."
The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious.
Sure enough, I don't know if I won't eat steamed stuffed bun for a while, and I won't forget it once I eat it. I wolfed it down.
Its meat is very full, and it is fresh, thick and salty in one bite, which makes you want to eat it. So I pestered my mother to buy another guest. How can I let it go when my aunt brings it with a smile? I ate it one after another, leaving a fragrance in my mouth and a fragrance in my mouth. I couldn't help but admire: "Beauty! It's really delicious. "
Blink of an eye and wiped out, touched the bulging belly, added a mouth, and the rest were not completed. How's it going? Are you excited? It's better to go west to east and eat steamed buns in my hometown! Fried stinky tofu This is a unique local snacks in winter in the south of the Yangtze River.
When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the smell of fried stinky tofu.
The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The package is actually a wooden box. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a pile of small plates, as well as a canned bottle and several pairs of chopsticks. There is a small coal stove and a pot in the back box.
The old man always stands at the corner of the street, absorbed in frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance in front of his little bag and standing in a circle.
His stinky tofu is very distinctive. At first glance, it looks black, no different from other stinky tofu, but once it is put into the pot and taken out, it will become golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow, red and beautiful. Take a bite carefully (because it is very spicy), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and fragrant. At this time, instead of eating, you roll your tongue and swallow.
Old people always fry only a few pieces at a time, and fry a few pieces for a few pieces, so all the people waiting for them eat them and others pay attention together. Most people who eat fried stinky tofu are women and children. It's really strange that Jiangnan women don't eat spicy food, but under this burden, they all become "spicy girls". They must be coated with a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, tears mixed together, and they were hot and sweaty.
The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it.
Therefore, the elderly consume a bottle of Chili sauce every day. At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu.
A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend, so I will refrain from running there to avoid fishhooks in my eyes.
However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, just as he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. I'm sorry to eat for free. When my father sends me money next month, I will return it to him immediately, and the old man will accept it, but I must fry me an extra piece of stinky tofu.
It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.
I've only eaten meat and bone porridge once. It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge.
I was flattered and followed her all the way for fear that she would suddenly change her mind. Go along Qingshiban Road, cross the bustling food market and turn into an alley.
Far away, I saw a small shop with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt took me into the shop, which was full.
Everyone is sipping this meat and bone porridge as if it were really delicious. The proprietress led us into the inner kitchen and said apologetically, "Let's eat here."
The proprietress is a 40-year-old woman with ear-length hair, carefully pinned behind her ear with a black hairpin. I was afraid that my aunt would run away in cold war, so I quickly put forward my own opinion and said, "Yes, yes."
As a result, my aunt got two dirty eyes. "Ok, a bowl of meat and bone porridge."
The proprietress grabbed the big iron spoon in one hand and uncovered the big pot cover in the other. Suddenly, a heat wave swept the smell of porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge.
This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few small pieces of meat and bones.
I agree with the 500-word composition about food "Food is the most important thing for the people". I can call myself a "little gourmet" because I know a lot about food. I can name hundreds of dishes. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu is not only spicy and delicious, but also colorful. White diced tofu stood neatly in a "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves. From time to time, there are waves of attractive fragrance floating on the plate, which is really mouth-watering!
The method of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use. Next, cut the meat into small pieces and make it crisp with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, add the dried peppers, prickly ash and ginger slices prepared in advance into the oil, add the diced tofu when the oil is 70-80 degrees, add the appropriate amount of starch, copy it several times, add the appropriate salt, soybean sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when the pot is ready.
Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth and chew it slowly. It's hemp and spicy, and this smell fills any corner of your mouth at once. I like to lick the hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce "jumped" into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu. If you are lucky, you can eat a little meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.
Well, after listening to my introduction, you have a certain understanding of Mapo tofu. Is this dish delicious? Well, I won't tell you. A plate of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye.
4. Write a composition of about 500 words about food, highlighting the delicacy of steamed bread. People often hear that steamed stuffed bun is delicious, but I have never tasted it and I don't know what it tastes like.
This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and feast my eyes. I finally got what I wanted that day. Steamed bread with white beard and thin skin seems to have a bag of juice inside. They are small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, and the fragrance at the top of the pagoda overflows with the wind, shaped like steamed bread. No wonder they are called steamed buns.
Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated by the fragrance before it came up. I can't wait to swallow the whole steamed bread in one gulp.
A cage of steamed bread was brought up and I sat in the chair. Steamed bread gives off a faint fragrance. As soon as I smell this fragrance, I can't help but gulp it down.
Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back. At the moment, my stomach is so hungry that I want to open my mouth and swallow four steamed buns in one gulp.
So I carefully picked up the steamed bread with chopsticks, because I took a small bite and the juice ran into my mouth like a large group of people. I dipped it in a little vinegar and put it in my mouth. The meat is soft. As soon as I chewed it, its meat suddenly became baggy and delicious. My mother said, "To eat steamed buns, you should lick some vinegar first, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat."
The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious.
Sure enough, I don't know if I won't eat steamed stuffed bun for a while, and I won't forget it once I eat it. I wolfed it down.
Its meat is very full, and it is fresh, thick and salty in one bite, which makes you want to eat it. So I pestered my mother to buy another guest. How can I let it go when my aunt brings it with a smile? I ate it one after another, leaving a fragrance in my mouth and a fragrance in my mouth. I couldn't help but admire: "Beauty! It's really delicious. "
Blink of an eye and wiped out, touched the bulging belly, added a mouth, and the rest were not completed. How's it going? Are you excited? It's better to go west to east and eat steamed buns in my hometown! Fried stinky tofu This is a unique local snacks in winter in the south of the Yangtze River.
When I was young, I ran to the street after school. Of course, this is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the smell of fried stinky tofu.
The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The package is actually a wooden box. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a pile of small plates, as well as a canned bottle and several pairs of chopsticks. There is a small coal stove and a pot in the back box.
The old man always stands at the corner of the street, absorbed in frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance in front of his little bag and standing in a circle.
His stinky tofu is very distinctive. At first glance, it looks black, no different from other stinky tofu, but once it is put into the pot and taken out, it will become golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow, red and beautiful. Take a bite carefully (because it is very spicy), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and fragrant. At this time, instead of eating, you roll your tongue and swallow.
Old people always fry only a few pieces at a time, and fry a few pieces for a few pieces, so all the people waiting for them eat them and others pay attention together. Most people who eat fried stinky tofu are women and children. It's really strange that Jiangnan women don't eat spicy food, but under this burden, they all become "spicy girls". They must be coated with a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, tears mixed together, and they were hot and sweaty.
The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it.
Therefore, the elderly consume a bottle of Chili sauce every day. At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu.
A piece of stinky tofu is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend, so I will refrain from running there to avoid fishhooks in my eyes.
However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, just as he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. I'm sorry to eat for free. When my father sends me money next month, I will return it to him immediately, and the old man will accept it, but I must fry me an extra piece of stinky tofu.
It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.
I've only eaten meat and bone porridge once. It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge.
I was flattered and followed her all the way for fear that she would suddenly change her mind. Go along Qingshiban Road, cross the bustling food market and turn into an alley.
Far away, I saw a small shop with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt took me into the shop, which was full.
Everyone is sipping this meat and bone porridge as if it were really delicious. The proprietress led us into the inner kitchen and said apologetically, "Let's eat here."
The proprietress is a 40-year-old woman with ear-length hair, carefully pinned behind her ear with a black hairpin. I was afraid that my aunt would run away in cold war, so I quickly put forward my own opinion and said, "Yes, yes."
As a result, my aunt got two dirty eyes. "Ok, a bowl of meat and bone porridge."
The proprietress grabbed the big iron spoon in one hand and uncovered the big pot cover in the other. Suddenly, a heat wave swept the smell of porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge.
This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few small pieces of meat.
5. Composition about food 500 words golden autumn (landscape composition)
Autumn wind is like a magic brush. Overnight, the rippling forest belt was dyed golden.
Climbing to the top of the mountain and looking down, my eyes are golden. If you look carefully, you will see a piece of red and a piece of green in gold. Red as agate and green as jade. There is also a mirror-like pond at the foot of the mountain, which reflects the beautiful scenery in front of you, especially beautiful.
After going down the mountain, the booth selling watermelons on the roadside disappeared. Instead of them, there are big fragrant and crisp apples and big red pomegranates with cracked mouths ready to break out of their shells. How cute!
As the saying goes: "One autumn rain is cold, and ten autumn rains need to wear cotton." There is a coolness in the rustling autumn wind. Look, pedestrians on the road have inadvertently put on thick sweaters, jackets and some down jackets.
In the field, golden corn brushed like golden sticks, and red sorghum ears were like shy little girls, blushing, lowering their shy heads, swaying in the breeze, and soybeans rustling in the wind, playing a chorus of nature in the field.
In the orchard, bright red persimmons hang high on the branches like small lanterns, and the branches look like they are going to be broken. There are also clusters of purple grapes with crystal dew, which glow like crystals in the sun.
I was infected and intoxicated by this golden autumn, ah! I love this bumper harvest and golden autumn.
6. Introduce your favorite flavor food composition 500 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 snacks in Zhongshan, my hometown, such as almond cakes, fried rice cakes and zongzi. Among them, it is the best, and the most famous is the "Banshutou" fish cake in Haizhou.
Haizhou fish cake is delicious, delicious and delicious, which makes people never tire of eating it. The fried fish cake looks like "yellow skin". When you bite it, the fish is very elastic, and the delicious fish with chives is really seamless and perfect. The outer skin of fish cake is the best, and it tastes very refreshing.
Haizhou fish cake is not only bright and delicious, but also has many shapes.
Haizhou fish cake is round in shape and good with Chili; Has a flat courtyard shape; If we want to make more different shapes, we can make them into stars, squares, rectangles and hearts. The above shapes are not available in the fish cake shop, but I developed them myself. )
The practice of Haizhou fish cake seems simple, but it actually involves a lot of knowledge and skills. First, we must cut the fish into pieces with a sharp knife, chop the meat into pieces, and then beat the fish with a stick or hand. Then we slice some onions and sprinkle them on the fish. Then we open the pot and put some peanut oil in it. When the pot is hot, we frame the fish in a round box. If it is too fast, it will be too fishy. If it's too ripe, it won't taste good, so just fry it for about 3 to 4 minutes. But when the fish balls are rounded in front, they are rounded. And Chili fish cake! Just open the mouth with a pepper, then dig out his cub, and then put the fish cake in the frying pan. In this way, the fish cake is ready. It has all the colors, smells and tastes.
When eating Chili fish cakes, many people like to eat them bite by bite, but I am different. I just like to separate those peppers from the fish cakes, and eat the fish cakes first, and then eat the peppers, because then we can see whether the peppers are hot or not. Once, my father bought a lot of fish cakes and Chili fish cakes. Because there were too many people at that time, I couldn't separate Chili from fish cakes so disgusting, so I had to eat them bit by bit.
Friends, do you want to eat fish cakes? If you want to be a guest in my hometown, I will definitely give you delicious and authentic Haizhou fish cake and let you wander back and forth about my hometown fish cake.
There are many favorite foods, but my favorite food is fried pile, which is one of the flavor foods that every family will eat every year during the Spring Festival. Let me tell the story of the pile bombing!
I remember a few days before the Chinese New Year, I went back to my hometown by bus, and my grandfather asked me to make a fried pile. I jumped three feet for joy.
So, grandpa took out flour and sugar, poured it into a big basin, added some water and stirred it repeatedly by hand. After mixing them evenly, grandpa asked me to knead them into balls. Grandpa made a demonstration first, put the mixed powder in his hand, and then gently rubbed it with both hands until it was kneaded into a sphere. I did as grandpa did. First, I took a little mixed powder and put it in my hand. So, grandpa sprinkled a layer of white sesame seeds on it.
Everything is ready. Next, fry it in the pot. Grandpa put the oil in the pot. When the oil boils, fry them one by one in the pot. At first, the fried pile did not change. It slowly turns pale yellow and finally turns golden yellow. At this time, the fried pile can be eaten. I can't wait to pick up a piece and put it in my mouth. "Wow, it's so hot." I have a little bubble in my hand! Grandpa saw it and said with a smile, "Don't be in such a hurry. A watched pot never boils. Here is a pair of chopsticks. Let's eat with chopsticks! " I picked up chopsticks, picked up one and took a bite. "Well, it's delicious, a little sweet, but soft and fragrant." I really want to eat a second one after eating one, but I can't. I can't eat too much of the fried pile just out of the pot, or I'll get angry!
I like to eat local food, but I prefer to eat fried potato chips made by my grandfather.
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Ask God for help