1. Familiar jiaozi Taste Composition 6 words

It is very common to eat jiaozi, and I miss jiaozi most in the Spring Festival.

At 12 o'clock in the evening of New Year's Eve, I was awakened from my hazy sleep by my mother to have a New Year's Eve dinner-jiaozi. One by one, jiaozi, who was turning in boiling water, had revealed his white belly, and the smell had floated out, which was delicious.

Plates of jiaozi are placed squarely on the table, and you can eat them when the whole family is here. There is money in jiaozi on the New Year's Eve, including candy and brown sugar. My brother was sitting next to me, unable to bear it any longer, staring straight at jiaozi.

"It's time to eat." Grandma's local accent spread all over the house. So everyone laughed and ate. "Ah, it's money." My brother was full of pride. When he saw that jiaozi with coins was eaten by his brother, he was very anxious. When my brother showed off to others, I put chopsticks into his plate, picked one up and put it in his mouth. My mother saw it, and almond eyes looked at me with a smile. I gently waved my hand. "I have one too." I opened my mouth and a shiny shadow coin flashed its luster.

after a pause, my brother looked back and looked surprised. By the time I ate the second coin, I had already swallowed a few with brown sugar. Be careful when eating jiaozi with brown sugar, because jiaozi's belly is bitten, and the red juice in it will spill out. Sometimes it will bubble in the hot mouth, and sometimes it will flow in the corners of the mouth, and a funny face will be drawn. Grandma wrapped some red dates for her aunt. After eating them, her face turned red and she called me to sit on her lap. "Aunt, I wish you an early birth." The whole family laughed. The candied dates are red. Grandma removed the core and wrapped it. Sometimes I wonder if the Jia family in A Dream of Red Mansions can cook such delicious food. Later, I think about it, probably not, because it contains a local smell, unlike the taste of wealth.

By the time I ate jiaozi, another member of the New Year's League, I was 14 years old. Now I haven't been back to my grandmother's house for two years. I miss her not only, but also jiaozi with a local flavor. 2. How to describe the taste of jiaozi

jiaozi is characterized by thin skin, tender stuffing, delicious taste and unique shape. Dumplings can be made of dough, instant noodles, crispy noodles or rice flour. The stuffing can be vegetarian, sweet and salty; Mature methods can also be steamed, baked, fried, fried, etc. Meat fillings include Sanxian, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc. Vegetarian fillings are divided into assorted vegetarian fillings and ordinary vegetarian fillings.

jiaozi has various names because of its different fillings, including pork dumplings, mutton dumplings, beef dumplings, Sanxian dumplings and so on. Dad smiled and said to me, "At noon today, let's eat jiaozi and make bags together, ok?" I was secretly happy, thinking: What's so difficult about jiaozi? I can do it without learning. So, I washed my hands and wrapped them up like my mother.

I saw my father skillfully rolling the skin on the chopping board. I took one, made some stuffing with a spoon, and kneaded the edges of the dumpling skin little by little according to my mother's appearance, then put it in my palm and pressed it hard. Ah! Not good! Leaked! I quickly picked up another dumpling skin and covered it. Just as I was about to put it down, the stuffing flowed out from my fingers. In this way, it took three or four dumpling wrappers to make up a jiaozi. Putting it on the chopping board, the more I look at it, the more I feel that it is different from what my mother wrapped. But I didn't get discouraged and went on to pack a second jiaozi.

this time, I learned the last lesson, and I didn't dare to put more stuffing, and I didn't dare to use too much force when I pressed it with my hand. As a result, the bag is not two-thirds as big as my mother's bag, just like a "skinny" with malnutrition. I can't even stand still, and look at what mom and dad wrapped, just like coming out of the same mold, neat and beautiful.

It wasn't long before jiaozi wrapped it. I thought: wrapping jiaozi is not as good as wrapping them. Isn't it enough to cook jiaozi? So I scrambled to cook jiaozi again. I put half a pot of clean water on the burning gas stove, and soon the water boiled. I threw jiaozi into the water. Ah! After jiaozi entered the pot, the water splashed. Fortunately, I hid quickly, otherwise I would definitely burn myself. Mom heard the sound coming and said, "Hey! Jiaozi should be put into the pot like this. " Jiaozi said, and wiped the pot and pushed it into the pot. That's great！ Jiaozi like sitting on a slide, firmly into the pot. I swung in the water with a spoon and covered the pot. In a short time, the water boiled, and jiaozi began to run unsteadily, sometimes floating on the surface of the water, sometimes diving into the bottom of the water, sometimes clustered together, and sometimes spreading away ... At this time, the bigger the spray, the higher the water in the pot. Bad, the water will overflow the pot. It's no use swinging it with a spoon and blowing it with my mouth. It seems that they are ripe. I rang jiaozi ripe, while taking out a mouth to taste. No, it's raw. Mom looked at it and said, "How can it be cooked when it is opened?" Mother continued to light the

fire, and jiaozi, who had just calmed down, began to exercise again. The water rose again, and her mother unhurriedly added some cold water. It was really clever, and the pot suddenly calmed down. Mom said, you have to add cold water twice before jiaozi can be cooked!

After adding water for three times, jiaozi was cooked chubby, whisked, all with bellies, so cute. I fished jiaozi into the dish and brought it to the table.

This time I ate jiaozi, I not only personally tried to make jiaozi and cook jiaozi, but also made me understand that nothing is as easy as I thought, so I must never boast. 4. I want to write a composition about the taste of jiaozi, about the folk customs, I am used to stuffing with yellow croaker

I am used to stuffing with pork, beef and mutton. Although I can mix many kinds of stuffing, it is comfortable and safe, but occasionally I need some changes, or I have invited guests at home. Although I want to use jiaozi to show my sincerity in treating guests, the ordinary stuffing with dumplings is a bit off the table. I hope it will be expensive. Jiaozi, who had eaten a kind of yellow croaker stuffing in Qingdao, chopped it with good yellow croaker and seasoned it with less leeks. The cooked jiaozi was delicious and watery, not only delicious but also particularly high-grade.

Lobster stuffing

Lobster from Australia often has three kinds of lobster in restaurants, including sashimi, salt and pepper, and porridge at the head and tail. If jiaozi with lobster meat stuffing is added, it will not only increase the cooking methods of lobster, but also raise the grade of dumpling stuffing, making jiaozi, which was originally more common, another choice for expensive dishes. When it is really operated, it is found that lobster meat is very suitable for making meat stuffing, because the shelled lobster does not need to be deboned and chopped, and it does not need to be processed again, so it can be wrapped directly. The jiaozi taste of lobster meat stuffing will be very elastic, and Guangdong steamed dumplings will be more delicious.

Crab-yellow stuffing

Crab-yellow steamed buns are very famous, but not many dumplings are wrapped in crab-yellow, probably because the crab-yellow is relatively loose, which requires higher toughness of dumpling skin. It is better to ensure that it will not break when cooked in the pot. When autumn crabs are on the market every year, jiaozi, who eats a fresh crab yellow bag, will feel very extravagant. It's best to mix some minced pork into the crab roe stuffing and mix them together, so that it's not easy to produce so much soup when jiaozi cooks it. 5. Composition describing jiaozi's color and fragrance

"Yunyun, let's eat jiaozi today!" Mom said to me in the kitchen. I answered the voice, and soon there was a rushing sound in the kitchen, and my mother seemed to be as busy as a bee. Hearing this sound, I can't sit still. I really want to run over and join in the fun. Usually, my mother wraps jiaozi and I eat it directly, but I have never wrapped jiaozi once. I really want to try it out of curiosity.

ok! Just do it.

My mother became my teacher. First, she learned to roll dumpling wrappers. It looks very simple, and it is really difficult to do it. The dumpling skin rolled out by my mother is round and big, and it is thick in the middle and thin on both sides! I really envy you. But that series of actions became rigid in my hands, and the rolled dumpling skin was thin and long. My mother said, "This kind of dumpling skin will break when it goes into the pot." I wanted to give up after suffering, and my mother seemed to see my mind. She began to teach me hand in hand. Although it was not easy to learn, it was much better than at first. The motivation for success greatly increased my interest. After some persistent efforts, my level was greatly improved.

Next, it's time to study jiaozi. My mother wrapped the dumpling stuffing in the dough, and when her hands were closed, jiaozi wrapped it. She looked like a general, but I wrapped it like a thin old man. But at this time, I didn't give up easily. I patiently pondered and pondered, and everything pays off. After some hard work, I finally learned it. Although my face was covered with flour, my heart was flattered.

A simple bag of jiaozi contains countless philosophies. I want to say here that the first time is actually the beginning of success. As long as you take bold steps, you will have the possibility of success. 6. Eat 3 words of jiaozi's composition

1: It will be sunny for the New Year on Sunday, January 22nd! Chinese New Year! Our family is finally reunited.

Mom said, "Let's eat jiaozi today!" "Good!" My sister, my father and I said in unison. Our family has a division of labor.

Dad puts meat stuffing, mom and sister wrap jiaozi, and I put dumpling wrappers. My smiling face was made like a flower cat by the white powder on the dumpling skin, which made everyone blush with laughter. I laughed with them and painted my sister's face with white powder.

In a short time, we wrapped jiaozi, so we cooked jiaozi in a pot and waited for it to be cooked. Soon, the fragrance of dumpling stuffing spread out, and I couldn't wait to open the pot.

but mom said it wasn't cooked yet, so I had to keep silent and wait. Five minutes later, jiaozi finally turned on the furnace.

Mom let me have a taste first. The seductive fragrance has already puzzled me. I ate that jiaozi in one breath, and my tongue was so hot that I lost my sense of taste. My sister was watching my jokes and secretly laughing while covering her mouth. So my mother divided jiaozi into four bowls and let us eat slowly.

The family is eating their own jiaozi, not to mention how happy they are. Two: Bao jiaozi On the occasion of the New Year, Bao jiaozi is the most traditional custom in China.

But for me, a southern child, jiaozi in the New Year is even comparable to those bird's nest abalones. Today is the festive New Year's Day, and I can finally get what I want. I can not only taste delicious jiaozi, but also personally get rid of jiaozi's addiction.

My family of five are busy preparing jiaozi's raw materials in the kitchen: fresh minced meat, green minced leeks, glutinous vermicelli, thin skin, and seasonings such as salt and monosodium glutamate. After grandpa's cooking and processing, these raw materials finally turned into a pot of fragrant meat.

Then, after I learned from my grandmother, I wrapped jiaozi easily: I first picked up a snow-white leather and spread it on my palm, and put some meat stuffing in the center of the leather with chopsticks; Then the edge of the leather is tightly pinched, so that the meat stuffing lies tightly in the leather like a sleeping bag; For the sake of beauty, the edge of the leather should be made concave and convex-a small and exquisite jiaozi will be made. Although it looks potbellied and unstable, it is the first jiaozi I personally reported.

Then, I smoothed my sleeves, carefully wrapped up the second one and the third one ... Before long, a table full of little jiaozi jumped off the aluminum pot one after another and tossed happily up and down in the hot water. 7. Eat 5 words of jiaozi's composition

Today is Sunday, and grandma said, "Shall we have a meal in jiaozi today?" Grandpa said yes, and I even raised my hands in favor.

Grandma bought some pork and a Chinese cabbage. Grandma chopped pork into paste, chopped Chinese cabbage, added salt and soy sauce, and stirred it into delicious dumpling stuffing.

grandpa kneaded the flour. He poured snow-white flour into the basin, added some water, and kneaded the flour into a ball like I played with mud when I was a child.

Next, he twisted the dough into strips, cut the strips into small pieces, and then pressed the small pieces of dough into pieces of dumpling skin with a rolling pin. When wrapping jiaozi, everyone will start work together, put the stuffing in the center of the dumpling wrapper, wrap the stuffing with the dumpling wrapper, and pinch the edge tightly, and the jiaozi will be ready.

my jiaozi is like a pillow, my grandpa is like a peach, and my grandma is the most beautiful, like a closed shell. The water in the pot boiled, and grandma poured the wrapped jiaozi into the pot. Like divers, the jiaozi jumped into the water one by one.

After a while, jiaozi cooked. Grandma fished up jiaozi floating on the water with a colander, put it on a plate, added some soy sauce, sesame oil, garlic paste and chopped pepper, and brought it to the table. I couldn't wait, my mouth leaned over to the plate, and a smell came to my nose. As soon as my tongue touched jiaozi, I couldn't help saying, "Oh, it's delicious!" . 8. jiaozi's appearance and raw materials are used to make meals. The origin of the taste is written in the composition, and the true feeling is expressed.

jiaozi, a traditional food in China, is a traditional food in China, and it is also a kind of food that everyone is familiar with. Every year on New Year's Eve, every household will pack a lot of jiaozi. Jiaozi's method is very simple: first, prepare the stuffing from jiaozi. There are many kinds of stuffing, such as pork stuffing, Chinese cabbage stuffing, celery stuffing and beef stuffing ............................................................................................................................... With jiaozi's stuffing, how can we lose dumpling wrappers? Dumpling skins are very well prepared, and you can buy them in all kinds of vegetable markets, so you don't have to make them at home. When all the materials are ready, you can start wrapping. First, put the stuffing on the dumpling skin with a spoon, and then knead it into the shape of an ingot to cook. As soon as the cooked jiaozi is served on the table, you can smell the fragrance of the meat stuffing. As soon as I smell this fragrance, my mouth is watering! Its surface looks particularly white, just like a baby's skin, not to mention how attractive! Hmm ~ Cooked jiaozi not only looks attractive, but also tastes smooth and tender in your mouth, and it also has a feeling of melting in your mouth, which makes people want to eat more. Seeing this, you may have to ask, why do you eat jiaozi every New Year's Eve? What is the moral of jiaozi? In fact, everyone can see that every jiaozi is wrapped like an ingot, which implies the meaning of making a fortune. As for why it is eaten every New Year's Eve, it must be for the sake of making a lot of money the next year. You know what? There is another legend in jiaozi! According to legend, at the end of the Eastern Han Dynasty, Zhang Zhongjing, a "medical sage", served as the prefect of Changsha, then resigned and returned to his hometown. Just in time for the winter solstice, he saw that the people in Nanyang were hungry and cold, and their ears were frostbitten. At that time, typhoid fever was prevalent and many people died of illness. When Zhang Zhongjing saw it, he wrapped mutton, pepper and herbs to remove cold and heat in dough, kneaded them into the shape of ears, cooked them and gave them to the poor. Later, the people ate from the winter solstice to New Year's Eve, resisted typhoid fever and cured their frozen ears. Since then, villagers and future generations have imitated production and called it.