In daily study, work and life, it is inevitable for everyone to come into contact with or use composition. Composition writing can exercise our habit of being alone, calm down our mind, and think about our future direction.

How to write a thoughtful and literary composition?

The following is the thirteen-flavored lobster composition I collected for everyone. You are welcome to read it. I hope you will like it.

Thirteen-spice lobster composition 1 Thirteen-spice lobster is one of the many famous dishes in Huai'an. Now, it has become a delicacy that has gone global.

Thirteen-flavored lobster, a Huai'an dish that has just entered our field of vision, was improved and innovated based on the folk method of cooking lobster in Xuyi. After painstaking research and development, soon, a brand new method of cooking lobster with richer taste came out!

This is today’s “Thirteen Spices Lobster”.

The fragrant and delicious lobster is cooked in a very particular way.

First, turn on the heat and pour in a lot of rapeseed oil. When the oil temperature reaches a certain level, add peppercorns, slices of ginger, garlic, and dried red pepper peels into the pot one by one. Just listen to the "sizzling" sound, and each

The seasonings and aroma are mixed together, and the rich numbing and spicy aroma comes to your nose. While you are immersed in the aroma, you have to put the lively lobsters into the pot immediately.

Soon, it turned into a big arena. Some lobsters were facing each other in pairs, trying to use their large claws to fight; some were flying up and down, here was a 360-degree backflip, and here it was again.

A 720-degree cartwheel, very energetic. It seems that the lobster world has its own athletes!

The oil temperature is like a high-level magician, quietly changing the lobsters who were originally wearing a "green mantle" into a festive "big red robe". It is really beautiful, and the lobsters are gradually getting "tired", curling up and "resting"

"went.

After the lobster is oiled, pour in water and a little beer to remove the fishy smell, then add "Thirteen Spices" and green onions, voila!

The lobster is "active" again!

Swim freely in the water, ah, they started to "perform" again!

Still exerting their residual heat, they are "high-altitude surfing" and galloping freely in the water; some are practicing "moonwalk" and "model walk" happily and leisurely, but the most beautiful ones are the lobsters that are freely expanding and contracting and turning over the river.

, fancy dances and tumbling movements were done one after another.

When the dish is ready, turn off the heat and put it into a plate. Add the green peppers and coriander to the plate to garnish. It is really "a touch of green in the red of the river"!

This dish has become a work of art when served on the table. Although the lobster is messy, it is enough to arouse people's appetite. The emerald-like green peppers, green onions, coriander and the fiery red lobster are cleverly blended together, making it natural and curled.

The lobster no longer looks as majestic as before, but looks like a docile little sheep, which adds a bit of cuteness.

The fragrance had already spread, and I smelled it carefully. It was fragrant, extremely tempting, and mouth-watering. I finally couldn't help it anymore, so I secretly picked up one, took off its pliers, and carefully peeled it off from top to bottom.

Suck the soup carefully and slowly. The soup first flows into the mouth, then spreads in the mouth, and ripples in the mouth. The spicy taste of numbness activates the taste buds, and the feeling of the soup rolling in the mouth flows throughout the mouth.

All over my body, I felt that my blood was boiling, every pore in my body was "breathing", and huge beads of sweat "covered" my forehead. It was an unparalleled enjoyment. After sucking the soup, I finished peeling the shrimp shells.

, take out the shrimp inside, pull out the tendons, and savor the "fruits of your labor" carefully. It is also a pleasure... Thirteen-spice lobster, what is accumulated is the time, what is tasted is the memory.

Thirteen-spice lobster composition 2 Thirteen-spice lobster is one of the many famous dishes in Huai'an, and now it has become a delicacy that has gone global.

It improves and innovates Xuyi's folk cooking method of lobster, making it richer in taste.

The fragrant and delicious lobster is cooked in a very particular way.

First, turn on the heat, pour in an appropriate amount of rapeseed oil, and when the oil temperature reaches a certain level, add Sichuan peppercorns, then add slices of ginger, garlic, and dried red pepper into the pot in sequence. Just listen to the "sizzling" sound, and all kinds of

The aromas blend together, and the rich and spicy aroma hits your nose. While you are immersed in the aroma, you have to put the lively lobsters into the pot immediately.

Soon, the place turned into a big arena. Some lobsters faced each other and wanted to use their large claws to show off the male and female. Some lobsters were flying up and down, doing a 360-degree backflip here, and again there.

A 720-degree cartwheel, very energetic. It seems that the lobster world has its own athletes!

The oil temperature is like a high-level magician, quietly changing the lobsters who were originally wearing a "green mantle" into a festive "big red robe". It is really beautiful, and the lobsters are gradually getting "tired", curling up and "resting"

"went.

After the lobster is oiled, pour in water and a little beer to remove the fishy smell, then add "Thirteen Spices" and green onions, voila!

The lobster is "active" again!

Swim freely in the water, ah, they started to "perform" again!

Still showing off their remaining heat, they are "high-altitude surfing" and galloping freely in the water; some are practicing "moonwalk" and "model walk", enjoying themselves and being extremely leisurely, but the most beautiful ones are the lobsters that are freely expanding and contracting and turning over the river.

They did fancy dances and tumbling moves one after another.