1. Write a composition about flavor food
Salty noodle soup local snacks, Yaozhou District, Shaanxi Province. Its characteristics are: spicy and sweaty, tough and refreshing. Salty noodle soup can be divided into oil noodles and alkali noodles. The oil noodles are hot noodles, mixed with oil and cooled, and eaten. The alkali noodles are hot noodles. Salty noodle soup should start from the night before. Knead the flour repeatedly with proper amount of alkaline water, tear it into wide or narrow noodles, cook it, take it out, cool it thoroughly, mix it with cooked vegetable oil and store it in a plate. The next morning, boil the soup with noodles, add the mixed powder made of more than ten kinds of raw materials such as salt, fennel, anise, pepper, clove and longan, and add tofu slices and crushed tofu pieces. Soak a bowl of noodles that are white and yellow for several times with the prepared soup, heat the noodles thoroughly, pour the original soup, add ginger powder, raw onion (leek) flowers and oily spicy seeds, and the salty noodle soup is ready. Pay attention to tofu and sheep blood clots as ingredients. There are many stores in Yaozhou City, but the delicious ones are very prosperous. It is often seen that people are squatting at the door of the store with bowls and bags, which has become a landscape in Yaozhou. Compared with Qishan whistle noodle, which is famous for Sanqin, salty noodle soup is much less well-known and only popular in the local area. It did not hit Tongchuan and went to Sanqin. I think the main reasons for this are as follows: First, salty noodle soup is salty as its name implies. Compared with the acidity of Qishan noodles, salty noodles are more difficult for outsiders to accept, and too salty is not good for health; Second, Qishan noodles should be added with meat whistle, which naturally has high value and high added value, and is appreciated for elegance and vulgarity, while salty noodle soup is pure vegetarian noodles with low added value, which is difficult to popularize in a large area. It is a typical civilian food; Third, Qishan noodles are rolled, which is suitable for large-scale processing, while salty noodle soup is pulled. If you eat it now, you will naturally be too busy. Salty noodle soup is more expensive than soup. Famous people cook more than ten kinds of seasonings, such as clove, star anise, cinnamon, longan, ginger, fragrant leaves, small incense and angelica, and then mix them with noodle soup. Put a handful of yellow noodles in an old bowl, pour it into hot soup, then pour it out, pour it into the soup repeatedly, and add some chopped green onion, leek segments and oil-sprinkled peppers. It's delicious beyond words. The noodle soup has the effects of soothing liver and regulating qi, warming kidney and strengthening yang, invigorating spleen and regulating stomach, enriching blood and removing blood stasis. Mr. Lao She passed through this place and ate salty noodle soup, praising "Little Yaoxian County has a Beijing Hotel". Nowadays, it is widely rumored by foreigners that "you can't go to Yaoxian without eating three bowls of noodles". Yaozhou salty soup noodles, Xiangrui Nai old shop Jia Pingwa wrote a novel in Taoqupo Reservoir in the north of Yaoxian County, ate it once and became addicted. I stayed in Taoqupo Reservoir for 4 days, and I always went down to eat for six times. From the reservoir to Qibali Road in the county, I went on foot and ate two bowls. Once, I went back to the middle of the slope, and I was hungry again. I went to the county to eat, and I ate twice a day. After I returned to Xi 'an, I also remembered Yaozhou salty noodle soup. 2. Flavor food composition 6 words
As the saying goes, "Food is the most important thing for the people", Wuxi is a land of fish and rice, and there are countless flavor snacks: memorable sauce spareribs, delicious duck blood vermicelli soup, and mouth-watering steamed buns ... Among them, my favorite is steamed buns.
steamed buns, also known as steamed buns, look round on the whole, with a small top, like an angry little girl's pouting mouth and a volcanic eruption. When the steamed buns are just out of the pot, the top of the head is like a blooming flower, emitting bursts of fragrance. From a distance, steamed buns are like a heavy package, giving people a desire to open them and have a look. Open the "flower" and have a look, ah! The red juice flowed out, and the fragrance immediately drifted away. The red minced meat, the white skin and the blue plate are really intoxicating.
how do you make such lovely and beautiful steamed buns? Next, let me put the practice of steamed buns together. First, prepare a big cage, steamer, some flour and minced meat. When these are ready, everything will be ready except the east wind! First, make flour into dough, and then put minced meat in dough. Don't forget to make the top of dough into a flowery hairstyle. Then put the steamed buns in the steamer. After a short rest, the hot and delicious steamed buns will be baked!
You can finally taste the steamed buns! I bit a small hole in the steamed bun, blew it, sucked it, and the soup came out. The soup was particularly fresh, but be careful that it burned your tongue. Then put the skin and meat into your mouth, and the thin skin is sticky with a delicious taste of meat, which is the most delicious for me. As the saying goes, "Food is the most important thing for the people", Wuxi is a land of fish and rice, and there are countless flavor snacks: memorable sauce ribs, delicious duck blood vermicelli soup, mouth-watering steamed buns ... Among them, my favorite is steamed buns.
steamed buns, also known as steamed buns, look round on the whole, with a small top, like an angry little girl's pouting mouth and a volcanic eruption. When the steamed buns are just out of the pot, the top of the head is like a blooming flower, emitting bursts of fragrance. From a distance, steamed buns are like a heavy package, giving people a desire to open them and have a look. Open the "flower" and have a look, ah! The red juice flowed out, and the fragrance immediately drifted away. The red minced meat, the white skin and the blue plate are really intoxicating.
how do you make such lovely and beautiful steamed buns? Next, let me put the practice of steamed buns together. First, prepare a big cage, steamer, some flour and minced meat. When these are ready, everything will be ready except the east wind! First, make flour into dough, and then put minced meat in dough. Don't forget to make the top of dough into a flowery hairstyle. Then put the steamed buns in the steamer. After a short rest, the hot and delicious steamed buns will be baked!
You can finally taste the steamed buns! I bit a small hole in the steamed bun, blew it, sucked it, and the soup came out. The soup was particularly fresh, but be careful that it burned your tongue. Then put the skin and meat in your mouth. The thin skin has a delicious smell of meat, which I like best. The skin of steamed buns is so smooth that it slips into the stomach. After eating one, people can't help but want to eat the second and third ... < P > After listening to my introduction, are you already drooling in thousands of feet? Action is better than action, so try it quickly. 3. Composition about flavor food, about 5 words, grade 6, it is best to write Shenyang's
to introduce someone you should not be unfamiliar with.
When it comes to bronze gongs, students may not be unfamiliar at all, because bronze gongs are one of the protagonists in the cartoon Robot Cat, and Doraemon's favorite food. So where did it come from and how did it do it?
Tongluo Shao is a Japanese folk snack. The earliest legend is that during the Edo period in Japan (AD 163 -1876), the generals and warriors presented their benefactors with bronze gongs in the army, and the benefactors were poor and used them as frying pans to bake snacks, which actually created peerless delicacies. The dim sum is shaped like a bronze gong, and it is fried and baked with a bronze gong, so it is named Tongluo Shao. Later, after several improvements, in the late Edo period, eggs, flour and sugar were gradually used as skins with red bean stuffing in the middle, similar to today's bronze gongs.
after talking about its origin, you must be eager to know how to do it! I'm also happy to tell you that at first I felt very troublesome after referring to the diet book, but after I experienced it myself, I felt that it was actually very easy to do. Let me tell you the simplest way! First of all, prepare the raw materials: two eggs, proper amount of flour, proper amount of sugar, two teaspoons of baking soda (that is, wheezing powder), milk can be put or not, and the stuffing can be red beans or some fruits (but the fruits should be cut into slices or cubes).
when everything is ready, stir the raw materials evenly (except the stuffing), and then see its viscosity. It is better to be sticky, but not too sticky. If it is too sticky, just add some water or milk. However, the pot used for cooking must be flat-bottomed, and it is best not to stick to the pot, so it is much more convenient to clean and cook. Before cooking, heat the pan. There must be no oil in the pan, and it must be a small fire. Then scoop a spoonful of the stirred batter into the pan with a spoon. When pouring, you should move the spoon and let it spread around naturally. This will make it round. When the batter is found to be blistered, it can be turned over and cooked.
Then, according to the production process just now, make another cake of the same size. The next step is to wrap two cakes of similar size with stuffing that you like to eat (it will be more delicious if you coat them with cream or jam), overlap them together, and then pinch the edges of the upper and lower cakes a little hard, so that a delicious copper gongs will be freshly baked!
I think it's a great sense of accomplishment to eat the delicious food cooked by myself. How about it? Some students who have been waiting for Tongluo Burning for a long time, can't wait after reading my introduction? As the saying goes, "action is better than action", so do it quickly! 4. Introduce your favorite flavor food composition. I'm from Liaoning, and I'm anxious for Liaoning.
jiaozi is a traditional food that our people love. Its preparation method is to make a thin and soft dumpling skin with flour, then chop up fresh meat, cabbage, etc., mix with seasoning as stuffing, wrap it and cook it in a pot until jiaozi floats to the surface. It is characterized by thin skin and tender stuffing, delicious taste, unique shape and insatiable appetite.
jiaozi's original name was Jiao 'er, which was first invented by Zhang Zhongjing, a medical sage in China.
at the end of the eastern Han dynasty, disasters were severe in various places, and many people were suffering from diseases. There is a famous doctor named Zhang Ji in Nanyang, whose name is Zhongjing. He studied medical books hard since childhood and learned from others, becoming the founder of traditional Chinese medicine. Zhang Zhongjing not only has a good medical skill, but also has a noble medical ethics. He has treated the poor and the rich seriously and saved countless lives.
when Zhang Zhongjing was an official in Changsha, he often cured diseases for the people. One year, when the local plague prevailed, he built a cauldron at the entrance of Yamen, giving up medicine to save people, which won the love of Changsha people. After Zhang Zhongjing retired from Changsha to his hometown, he walked to the shore of the Baihe River in his hometown and saw many poor people suffering from hunger and cold, and their ears were frozen. He was very upset and determined to treat them. When Zhang Zhongjing came home, there were many people seeking medical treatment. He was as busy as a bee, but he always remembered the poor people with frozen ears. Following the example of Changsha, he told his disciples to set up a medical shed and cauldron in an open space in Dongguan, Nanyang, and open it on the day of the winter solstice to give medicine to the poor to cure their injuries.
Zhang Zhongjing's medicine is called "Quhan Jiaoer Decoction". Its method is to boil mutton, pepper and some cold-dispelling herbs in a pot, then take them out and chop them up, make them into ear-shaped "Jiaoer" with flour bags, and then cook them in the pot and give them to patients begging for medicine. Each person has two charming ears and a bowl of soup. After eating Quhan decoction, people feel warm all over, their blood is smooth, and their ears get warm. After eating it for a while, the patient's rotten ears healed.
Zhang Zhongjing gave up medicine until New Year's Eve. On the first day of the New Year, people celebrate the New Year, and also celebrate the recovery of rotten ears. They cooked food for the New Year just like Jiaoer and ate it on the morning of the first day. People call this kind of food "dumpling ears", "jiaozi" or partial eclipse, and eat it on the winter solstice and the first day of the new year to commemorate the day when Zhang Zhongjing opened a shed to give medicine and cure patients.
It is nearly 18 years since Zhang Zhongjing, but his story of "Quhan Jiaoer Decoction" has been widely circulated among the people. On the winter solstice and the first day of New Year's Day, people eat jiaozi, and they still remember Zhang Zhongjing's kindness in their hearts. Today, we don't need to cure frozen rotten ears with charming ears, but jiaozi has become the most common and favorite food for people. 5. composition: introduce the flavor food in my hometown
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 Zhongshan, my hometown, such as almond cakes, fried rice cakes and zongzi, among which the most delicious is the Haizhou "Rongshutou" fish cake, which is bright in color and fragrance. All of them look like "yellow skin". Once bitten, the fish is very elastic, and the delicious fish and the chives are really perfect. The skin on the outer layer of the fish cake is the best, and it is very refreshing to eat. Haizhou fish cake is not only bright in color and flavor, but also very delicious, and has many shapes. Haizhou fish cake has a round shape, which is good with pepper. 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. I can't separate the pepper from the fish cake so disgusting, so I have to eat it bite by bite. When I took the first bite, my tongue was almost unconscious and tears came out. Since then, I have 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. 6. Composition on Introducing Flavor Food
Invention of jiaozi
jiaozi is a traditional food that Chinese people love. Its preparation method is to make a thin and soft dumpling skin with flour, then chop up fresh meat, cabbage, etc., mix with seasoning as stuffing, wrap it and cook it in a pot until jiaozi floats to the surface. It is characterized by thin skin and tender stuffing, delicious taste, unique shape and insatiable appetite.
jiaozi's original name was Jiao 'er, which was first invented by Zhang Zhongjing, a medical sage in China.
at the end of the eastern Han dynasty, disasters were severe in various places, and many people were suffering from diseases. There is a famous doctor named Zhang Ji in Nanyang, whose name is Zhongjing. He studied medical books hard since childhood and learned from others, becoming the founder of traditional Chinese medicine. Zhang Zhongjing not only has a good medical skill, but also has a noble medical ethics. He has treated the poor and the rich seriously and saved countless lives.
when Zhang Zhongjing was an official in Changsha, he often cured diseases for the people. One year, when the local plague prevailed, he built a cauldron at the entrance of Yamen, giving up medicine to save people, which won the love of Changsha people. After Zhang Zhongjing retired from Changsha and returned home, he walked to the shore of his hometown, Baihe, and met him very much.