In our daily study, work and life, everyone has written a composition, and you must be familiar with all kinds of compositions. Writing is a narrative method to express a theme through words. Still at a loss for composition? The following is my specialty composition compiled for you, hoping to help you. My specialty composition 1

The Spring Festival is coming, and there are many guests at home. My mother has prepared rich dishes to entertain the guests. I am my mother's good helper. I not only wash and choose vegetables, but also cook my own dish-fried shredded pork with potatoes.

I took out two potatoes, washed them, peeled them, and sliced them into thin slices. Why should I slice them thin? Because the slices are easy to cook, soft and very refreshing.

turn on the induction cooker and heat the oil in the pot. First, put the shredded pork into it, because there is water on the shredded pork, pour it into hot oil, and splash a lot of oil stars, which scares me to hide back quickly. However, we can't be careless at this time. If we don't stir fry, the shredded pork is easy to stir fry. So, I got up the courage and took out a spatula to stir fry. The shredded pork was red when it was raw, and it turned white instantly when it was first put into the oil pan, with countless bubbles around it and a layer of white fog rising. Stir-fry for a few minutes and add soy sauce. The shredded pork turns brown and the air is filled with the aroma of meat. Hey, it's almost time. I put the potatoes in the pot. At this time, I urged my mother to give me a bowl of water quickly. I poured the water into the pot. At this time, the potatoes can be stewed slowly.

you may wonder why I don't put salt in my cooking. That's because I was afraid to put salt into the oil star just now, but now I'm not afraid to put water on it. I added some chicken essence and nature. Under normal circumstances, it is naturally the seasoning for barbecue. In fact, cooking with a little will naturally make the food more delicious, which is my original delicacy.

Just stew for a few minutes, and you can turn down the heat and grab a piece of potato and taste it, because the shredded pork is put in early, as long as the potato is cooked, the shredded pork will definitely be cooked.

after the stew, I put the dishes on a plate. Shredded pork and potatoes are shiny, and the aroma goes straight into the nostrils, making people drool.

"Here you go!" As soon as my specialty was served, it won unanimous praise from the whole family. My specialty composition 2

Fish soup, delicious and nutritious, is still my specialty. Almost every time I was praised by my family.

look, I want to cook fish soup again. The ingredients to be prepared are very simple, such as ginger and garlic, tofu, bamboo shoots and onions. The most important thing is to choose a crucian carp. First deal with the fish, slice the ginger, peel the garlic, and then do the formal cooking. The cooking process is roughly divided into two steps: frying fish and cooking soup. Frying fish is simply to sprinkle salt when the pot is hot (to prevent the fish from sticking to the pot), put oil, add ginger slices, put the fish down, and fry until golden. The fish head is particularly fishy, so it needs to be fried more. After frying, take out the fish and wash the pot. It is emphasized that the fish should not be boiled in water immediately after frying. You need to clean the oil in the pot, otherwise the fish soup is very greasy. When the fish is fried, the second step is coming: cooking soup. Put water into the pot first, and when the water boils, add fish, ginger slices and garlic cloves. Tofu has been cut into small squares when boiling water. At this time, it is also put down and bamboo shoots are added. Remember, you must wait for the water to boil before you can put in the ingredients. Otherwise, the cooked fish soup is only thin soup with little water. Don't cover the pot at this time. After about ten minutes of medium fire, the color of the soup turns to milky white bit by bit. At this time, add salt, cover the pot, turn off the fire in the small hot pot, and turn off the fire when the tofu pieces seem to melt in the mouth. Pour them into the bowl and sprinkle with chopped green onion, and the fish soup is finished.

The cooked fish soup is delicious in color and flavor. I tasted it first, but it has no fishy smell. It can be said that this fish soup combines the unique flavors of all ingredients, and when it is served, people are full of praise.

my specialty is so simple, delicious and nutritious. My specialty composition 3

Since I learned the article "Stir-fry" in the text, I always want to try it when I get home.

that day, I finished my homework early, and finally gave myself the chance to reach out. I'm going to make a dish of vinegar potatoes that I like.

I first put a big potato covered in mud in the pool and cleaned it, and then skillfully peeled it with a peel knife. The potato was very disobedient and always wanted to escape in my hand, but it looked down on me. I pressed it on the chopping board, picked up a sharp kitchen knife and carefully cut it into pieces of diced beans the size of my thumb, fearing that the knife would cut into my own when cutting vegetables.

cooking is about to start. First, turn on the natural gas valve, then light the stove, put the wok on the stove, and after the wok is preheated, pour peanut oil to cover the bottom of the wok. Soon, the oil will ring, and I am nervous again. I thought, It's my first time cooking, and the wok won't explode, will it? Quickly put in chopped green onion, and the screaming oil jumped up. Is it too hot to escape from this pot? The chopped green onion gradually turned into rehmannia, and the whole kitchen was immersed in a thick aroma. I put the potatoes in the pot, grasped the handle with one hand, and stir-fried them back and forth with a wooden shovel with the other. When they were all heated, I added soy sauce, cooking wine and vinegar to continue stir-frying, and the sour smell came out. I added a spoonful of salt and took out the potatoes. You're done!

I really enjoy eating my own vinegar-and-vinegar potatoes, and I feel a kind of joy in my heart. This is what adults often say: Do it yourself and have plenty of food and clothing. My specialty composition 4

"Cong! It's up to you to cook today. It's our old man every day. It's your turn to play today! " Grandma said. "No problem! I'll cook my specialty! Fried shredded potatoes! " I can't wait to say.

actually, I can't cook, but I've been watching my grandmother cook for years, and I'll cook my own specialty.

"Cooking!" I shouted excitedly, "I can finally show my talents!" Don't underestimate my dish. It's so simple to say, but it's actually very difficult to do. First of all, it is necessary to wash the potatoes clean, then peel them carefully with a knife, and then rub them into silk with an eraser, and pour the oil into the pot, and the oil will jump around. "ah! It hurts, damn oil ... "I cried. "It doesn't matter. Take your time. Be careful." Grandma is around to care about me not to get burned. When the oil is hot, pour in the green pepper, wait for one or two minutes. When the green pepper is almost fried, pour in the shredded potatoes, then add a proper amount of water to the pot. When it is almost cooked, add a few spoonfuls of salt, pepper and monosodium glutamate to the pot, stir fry, then cover the lid, and when the shredded potatoes are almost the same, finally fry the shredded potatoes into a plate, and the delicious shredded potatoes will come out!

"grandma! Come and try my craft. " I said to my grandmother, "Come and evaluate." "good! I want to see if it's delicious. " Grandma said with a smile. When I started eating, I saw my grandmother eating with relish, and I knew that I cooked delicious.

It turned out that it was so difficult for my grandmother to cook, but fortunately, my grandmother reminded me that I wouldn't do it so well. This is my specialty-fried shredded potatoes! My specialty composition 5

When it comes to my specialty, it's scrambled eggs with tomatoes. Let me show you something today.

First, prepare the ingredients: two big red tomatoes and four big eggs. Because the skin of tomato is not delicious, I first cut the tomato into a cross, then put it in a big bowl, poured it with freshly boiled water, soaked it for a while, and saw the skin of tomato split like a flower, so I peeled it off easily. Then cut the tomatoes into pieces. Next, I tapped the egg on the edge of the bowl, scraped my hands to let the yolk and egg white flow into the bowl, and then began to stir with chopsticks, which must be quick and accurate until the yolk and egg white were mixed together.

the ingredients have been processed, and now you can start cooking. I'll wait for the pan to dry before I put the oil, otherwise the oil will splash and burn people. When the oil is hot, pour the eggs in and cut them into pieces when frying. Scrambled eggs are golden and beautiful. The eggs are fried and put aside. Next, continue to stir-fry the tomatoes in oil, stir them a few times, and squeeze out the juice hard, so that they are delicious. Stir-fry for a few minutes, and finally pour the scrambled eggs into the tomatoes, stir them together, add some salt and sprinkle a little chopped green onion, so that a delicious tomato scrambled egg will be out of the pot. Smell it!

The food I fried at dinner was appreciated by the whole family, and I was the first to eat it. My mother also gave me a thumbs-up and said, "My son is great. He can be a chef in the future." I was so happy when I heard it, let alone how happy I was! This is my specialty-scrambled eggs with tomatoes! My specialty composition 6

On Monday afternoon, there was a weekly class, and our class held an activity of "tasting my specialty".

In order to make their specialty dishes more brilliant, many students also practice over and over again at noon. I was no exception. As soon as I finished eating at noon, I quickly fried a plate of fish-flavored shredded pork and took it to the campus in the afternoon. The students were very excited and talked about it. Some students couldn't control their gluttony and ate it without showing it.

"Ding Rinrin ..." The ringing bell rang very loudly, and a parent invited by each group also took the judge's seat. After everything was ready, the exhibition began. Huyan Longyu's "Fruit Salad", Saturday's "Stewed Carp", Zhang San's "Braised Pork" and Song Zejie's "Dragon Crossing the River" ... or the fragrant or elegant fragrance is dizzying. In particular, Li Linhe's "eye-catching" is even more eye-catching. Ten fried dumplings are distributed in a divergent shape, and a few broccoli in the middle are surrounded by a strawberry, which is red, green and yellow, like a blooming flower, which is very attractive.

looking at plates of delicious food, how can you not make your mouth water? I began to taste it, and the students couldn't wait to grab a ball, take a bite and chew it carefully in your mouth, so don't mention the taste! Cool and refreshing bamboo shoots, fried dumplings with tender outside, delicious mutton kebabs, fruit salad with excellent taste ... The taste has been flowing to my heart.

The students commented while tasting, and their mouths were covered with oil. Everybody, look at me, I look at you, laughing.

When the bell rings, students still hit it and hit it, and I'm still not finished. My specialty composition 7

My specialty? Maybe I don't have a specialty yet, but I have been studying, studying and studying again recently. No, today, I learned a dish from my grandmother-stewed mushrooms with chicken. Ingredients: water, mushrooms, chicken (there must be one, otherwise how can it be called stewed mushrooms with chicken), star anise, soy sauce, salt, oil, onion and ginger.

I started to cook, because I was burned by cigarette incense twice before. In order to prevent such a "tragedy" from happening again, I had to stay away from the heat source. However, I have to cook today, so I have to throw caution to the wind. First, wash the pot with water, then blanch the mushrooms and chicken in hot water, then pour out the water and add oil. When I refueled, I was afraid to burn my hands. When the fire heated up and the oil bubbled, I added seasoning, then added water and chicken, finally added mushrooms, covered the pot, and waited for 1 minutes. A delicious northeast home-cooked dish, stewed mushrooms with chicken, was freshly baked.

as soon as the rice was out of the pot, I started to drool. I just picked up a piece and put it in my mouth. Well, it's delicious to make it yourself. Finally, I almost ate the whole bowl of chicken stewed mushrooms.

finally, I have come to a conclusion: my own cooking is the best. In the future, I will definitely learn more skills and let my parents "be laid off" from the job of cooking! My specialty composition 8

On Friday, Mr. Zhang told us, "Let's all cook a delicious food and write down its practice and process." So I thought of my favorite dish "Fried Ham with Cucumber"

On Saturday night, I'm going to do it myself. I'll wash the pots, shovels and plates first. Wash a green cucumber, cut it into pieces with a knife, and then cut a pink sausage into pieces. Although the cut is not perfect, it is big and small, but my heart is still beautiful.

Then peel off the garlic to reveal white garlic and cut it into foam. The fresh chives are green, so I plucked several from the soil, cleaned them, cut them and put them in a bowl. Put the pot on the stove and turn on the fire. When the water completely turns into gas, put some oil. When the oil boils, put the garlic foam into the pot. Be careful when you put it, or the oil will really spill on your body, face and eyes. After the garlic foam is fried, the cucumbers are poured into the pot, and the spatula keeps stirring. They are caught by the spatula from time to time, and then they fall gently. These naughty cucumbers are playing games with me and running around the pot. After a while, I added some salt, and then poured the ham into the pot, adding another member, and continued the carnival in the pot, like a concert. All of a sudden, the fragrance comes to the nose, then add the chopped onions and stir fry a few times, and my dish can be baked. I brought the prepared plate, put it out, and I ate it happily.

The taste of this dish I cooked today is ok. By cooking by myself this time, I know that everything is not easy to finish. I hope I can cook more delicious food next time! My specialty composition 9

My father is a chef, and he often teaches me to cook some side dishes. My specialty is preserved egg tofu. Today, let me show you something!

first, we should prepare preserved eggs, dalin tofu, garlic, vinegar, oil consumption, sesame oil, chopped green onion, salt, salad dressing and soy sauce.

when we are ready, we will cut the preserved eggs and tofu into pieces of similar size. Then take out a plate and put the cut Dalin tofu at the bottom. Then, put the preserved eggs on the top of Dalin tofu. Pay attention when you put it, the shape of Dalin tofu cannot be changed!

after all the main ingredients are put in place, take out a bowl and put the remaining ingredients into the bowl in an orderly manner: add a little more vinegar, and then add a little oyster sauce, salt, sesame oil and soy sauce. Finally, put the chopped green onion and garlic together in a bowl and stir well with a spoon. In this case, our "seasoning package" is finished. Then take a spoon and pour it on Dalin tofu and preserved eggs bit by bit. Don't splash it all at once, or it will affect the taste. )

do you think this is over? No, don't forget the salad dressing. The salad dressing is made by Dad's exclusive secret recipe. It's used to set the plate. Paint some beautiful patterns on the edge of the plate with salad dressing, so it will look even more attractive!

haha, preserved egg tofu is made in this way. Come and make preserved egg tofu together! My specialty composition 1

Today, the school held a "my specialty" competition. I made a fruit platter.

In the afternoon, every student came to the classroom with their own "works". Teacher Yang said, "First, the first group will appreciate other people's specialties, then the second group will take turns." After a "long" wait, it was finally our turn to be the third group. I couldn't wait to leave my seat and drive.