Mixed noodles are called mixed noodles because they are stewed slowly with slow fire, so that the fragrance of soup and ingredients can penetrate into the noodles, so that the noodles can have fragrance.
Hong Tuan is a special snack in Puxian, Fujian Province. It is steamed and consists of skin and stuffing. The common raw material of skin is glutinous rice flour. When making, glutinous rice flour is mixed with edible red, then a proper amount of warm water is added to knead it into rice or dough, and then a small part is kneaded into a pancake shape by hand, which becomes a "red dough".
2. Putian characteristic composition is 200 words, which is helpful to me. My hometown Putian has beautiful scenery, mild climate and rich products. It has raised a population of 3 million and is a part of the "Golden Mountain Corner" in Fujian. Known as "Licheng", "literary state" and "hometown of track and field". I deeply love my hometown.
My hometown has a vast land, spanning thousands of miles, beautiful scenery, clear rivers and undulating mountains. There are 24 civilized scenic spots, such as "Dongshan Xiaoxiu", "Stone Smoke", "Purple Nightmare Rock", "Meizhou Mazu Tempel", "Meizhou Tide" and "Guanghua Temple", which are unique and enviable. My hometown is beautiful everywhere. The cities and villages decorated in my hometown are surrounded by mountains and rivers with pleasant scenery. My hometown is called "Licheng" and is famous for its variety, high yield and high quality litchi. Guo Moruo once wrote a poem praising: "Litchi is everywhere in Licheng." In summer, in the courtyard beside Mulan River and on the mountain, clusters of lychees grow on the lush lychee trees. They are like naughty paper dolls, juicy and sweet. They are comparable to another fruit in my hometown-longan, which makes people drool at first sight. In the harvest season, only laughter can be heard, and there is a unique poetry everywhere in Jiangnan. Longan and litchi can be made into dried longan and dried litchi, which are exported to domestic and foreign markets and have made great contributions to the economy and trade of their hometown. The streets in my hometown are spacious and flat, and there are many shops. The sun dyed the huge glass window red. All kinds of goods are displayed in the window, dazzling, with counters and rows of shelves, colorful. Competing to show the richness and beauty of my hometown.
After the reform and opening up, people went to the road of getting rich, which brought an era of economic take-off to their hometown. The shoes produced by dozens of large shoe leather enterprises are beautiful, elegant, high-quality and top-grade, and sell well at home and abroad. The park has been built and the flowers are overflowing. Hotels and leisure halls are all over the city. At night, the streets and alleys are brightly lit, which is no less than the fairy building and Qiongge. Modern furniture has entered thousands of households, including computers, DVDs, televisions and refrigerators. Every household has settled down. Speaking of festivals, people are singing and dancing. This is really a rich and peaceful country, which has never been seen by generations in rural areas. Fish are jumping happily in ponds and reservoirs, ducks are swimming in rivers, the hillside is fruitful, the rice waves are rolling in the fields, the sun is laughing, people are laughing, and happiness is accompanied by people. ...
Hometown, you are like a beautiful, gentle and selfless mother, and a bright future makes you younger and younger! What sweet milk did you feed the hardworking and brave people in your hometown, safflower and green grass? You are like a bright pearl, always shining for the contribution of the motherland!
Hometown, I love you deeply! !
3. Four masterpieces describing Putian specialties: Xinghua Guiyuan.
Putian City is located on the coast of the East China Sea and the west bank of the Taiwan Strait. Because of its unique geographical and climatic resources, it is extremely suitable for planting subtropical precious fruit trees such as longan. Among them, longan, loquat, litchi and honey pomelo are four traditional famous fruits in Putian, which have always enjoyed a good reputation at home and abroad, especially longan, which is known as "Xinghua Longan is the best in the world".
Putian longan has bred many varieties and excellent quality because of its unique cultivation area. There are more than 80 varieties in the city, which is the highest in the country. Putian is located in the northern edge of the suitable longan cultivation area in China, with abundant sunshine, moderate rainfall and large temperature difference between day and night, which is conducive to the accumulation of soluble solids (mainly sugar). Therefore, the flavor of Xinghua longan is sweeter than other producing areas, and many excellent varieties have been cultivated.
Putian longan is characterized by large fruit, high yield and high soluble solid content (that is, high sugar content). "Shuinan 1" and "Youyi 106" have reached the national first-class longan standard and are in a leading position in China. "Songfengben" and "beginning of winter Ben" are favored for their late maturity. The main cultivars, Wulongling, Youguanben, Shuinan 1, Songfengben and beginning of winter Ben, matured from mid-August to mid-kloc-0/0, with an average fruit weight of 13- 19g and a yield of 65-72%.
Four famous fruits: loquat
There are more than 100 loquat varieties in Putian, mainly including Jiefangzhong, Changhong No.3, Puxuan 1, Zaozhong No.6 and Pak Lei, and the single fruit weight is the highest in China (the maximum single fruit weight of Jiefangzhong is172g, ranking first in the world).
The technology is the most advanced, and Changtai Town, the main producing area, is known as "the first town of loquat in China". The existing area of the city is 1. 1.000 hectares, with a production area of 0.5 million hectares and an annual output of over 30,000 tons. Sold to large and medium-sized cities across the country. "Jie Fangbei" loquat is selected from Putian City, Fujian Province.
The "big bell" in the embroidered clothes of Yinglong Street in Chengxiang District has really gone bad, and it was named after it was discovered in 1949 Putian liberation year. Its maximum single fruit weight can reach172g, and it won the gold medal in the international agricultural exposition held in West Germany from 65438 to 0954, so it is known as the "king of loquat". "Jiefangzhong" loquat tree has strong growth, strong branches, strong resistance, good fruiting habits, high yield, inverted or long inverted oval fruit (pear-shaped), orange-red peel, easy peeling, medium thickness and storage and transportation resistance; The average fruit weight is 70-80 grams. According to Fujian Academy of Agricultural Sciences, the pulp thickness is 0.93cm, the edible rate is above 7 1.46%, the soluble solid1-kloc-0/2%, the acid content is 0.5 1%, and the vitamin is 65.72mg/65433.
4. A composition of 100 words introduces a kind of food. As the saying goes, E5a48de588b632313335323134313313365438. I call myself a "little gourmet". Because I know a lot about dishes, I can name hundreds of dishes just by their names. Beijing Roast Duck, Inner Mongolia Little Sheep, Xi Mutton Paomo, Shanxi Daoxiao Noodles-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. The tender diced tofu is neatly arranged on the plate. It looks like a red dress made of bright red hot sauce. Like a burning red flame. There is some tender meat foam in the middle. Green chopped green onion is scattered on the plate, just like green leaves. The diced tofu with hot sauce has blossomed.
It seems that the practice of Mapo tofu is very complicated. In fact, it's very simple: cut tofu into cubes, let them jump into steaming water to heat their bodies, and then take them out for a while. Then, cut the meat into small pieces, make them crisp with vegetable oil, and then pour the appropriate oil into the pot. Turn on the switch and pour the oil in. Add the right amount of starch, copy it several times, add the right amount of salt, soybean sauce, bean paste, light white wine, and finally slowly burn it for two minutes on low heat. Add a little monosodium glutamate when boiling. This delicious Mapo tofu 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 when you eat it. This smell immediately fills your mouth. When I eat, I like to lick the hot sauce on tofu first. Suddenly, the spicy taste of spicy sauce jumped into my mouth before eating tofu. It has a unique taste. If you're lucky, you can eat some meat foam. Crispy outside and tender inside, which further adds the flavor of Mapo tofu and plays the role of finishing touch.
How's it going? After listening to my introduction, you have a certain understanding of Mapo tofu. Is this dish delicious? Oh, I don't want to talk to you. A plate of Mapo tofu is out of the pot. I, a little gourmet, want to try it. Goodbye!
Introduce a delicious food-fish cake.
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 the peppers from the fish cakes, 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.
5. Beautiful Putian Composition 200 words Phoenix Mountain in Putian is a beautiful big park.
I entered the ticket gate of Phoenix Mountain and set foot on the stone steps. Walking on the gravel road, there is a tree planted on both sides, standing straight, defending Phoenix Mountain Park like many security guards. Like a waiter, he welcomed us sincerely. The green on the tree sparkled in our eyes. Under the breeze, the green leaves slowly shake and rustle from time to time. It seems that there is a little green life on every green leaf.
Walking forward and looking up, I saw a pagoda with more than ten floors, an octagonal pagoda, layers of spacious venues and huge columns ... When night fell, colored lights decorated the pagoda and outlined its outline, and colored pagodas were connected together. Really beautiful!
Bypassing the winding stone path, we arrived at the famous Phoenix Lake in Putian. I saw that one side of Phoenix Lake was surrounded by green trees. There were all kinds of boats floating on the clear lake, including swans, pandas, ducks and black cats ... It looked so quiet and comfortable. The breeze blew over the water, and the water was sparkling and beautiful. The sun shines on the lake, and the lake is sparkling. At sunset, the sun shines on the water, half of the lake turns red, and half of the lake is still dark. Half of the unlighted lake complements the illuminated lake. It's really "half river rustling and half river red"! The cruise ship crossed the water, leaving ripples and floating up and down.
There are countless beautiful scenery of Fenghuang Mountain in Putian, so it is hard to say too much. Friend, I hope you can go to Putian Phoenix Mountain Park to have a look!
6. How to write a composition about food 150 is very beautiful, tender and sticky.
8. Baked sweet potato is a burnt, sweet, special reference, cool and twinkling star. 10, the cold salad is delicious. Have a smell.
Longjing tea is like thousands of small fish flying up and down in the water. 3, relieve summer heat, make you "drool three thousands of feet", sour and appetizing.
9, small chaos, there is a golden little moon living in the orange peel, the color is clear, and the salted duck skin is white and soft. 2. Good words and sentences to describe food Good words and sentences to describe food, the red dates in the sky are so dense that people look at their faces. The red ones in the candied haws are all saliva, even bright. Peel off the reed leaves, shine in the sun and smell fragrant. After cooking, the fragrant smell will immediately enter your internal organs and make it thin, fat but not greasy.
5, translucent, delicious, eat a bite, she always makes the surrounding air filled with a strong and strong fragrance, cold, watery and smooth ... It's really beautiful, just spoon it into boiling water and chew it slowly: delicious, light, sweet, spicy, neither fat nor greasy, mellow, crisp, the skin of the soup steamed bun is 7, moist, fragrant at first, covered with grass. 4. The smell is delicious. Suddenly, it looks good. Open your mouth and take a bite. It's cool and secret. Pour boiling water into the teacup. The delicious juice inside flows into your mouth. It's slippery, sweet and sour, and you live in a house with a warm kiss. A small piece of stinky tofu is "hospitable" and has endless aftertaste. I can only see a few bright red agates embedded in the rice ball: 66.
7. The 100-word composition introducing a food only says what it is like. As the saying goes, "Food is the most important thing for the people". I quite agree with this sentence.
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! Hope to adopt, thank you.
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