1. How to write at the beginning of the composition about fried cakes

The fried cakes with bright oil and attractive aroma from Huang Chengcheng are a unique food in my hometown. Every time I go back from school, I go to the corner of the market to buy fried cakes from Master Huang's stall, but when I went last month, Master Huang's fried cake stall disappeared, which made me feel disappointed and inexplicable.

Master Huang's fried cake stall is an old stall in the market. I don't remember how many years it has been. An ordinary honeycomb coal stove is equipped with a large iron pot with a special steel wire mesh across it, and a large bamboo dustpan is filled with cakes to be fried. This is their livelihood tool. However, their fried cakes are famous locally because they are unique in flour preparation, cake blank making and frying skills.

I am familiar with Master Huang. After a long time of contact, I know that he is an amiable person. Master Huang uses super refined flour as raw materials, which is much more expensive than ordinary flour. A good raw material is the basis for making a good fried cake.

What is particularly important is that no matter how good or busy the business is, Master Huang always insists on natural fermentation for a long time, never adding any starter, and properly grasps the fermentation temperature. The mixing of fermented flour with alkali is an important joint. Master Liang seems to casually mix alkaline water into the dough, but he can neutralize it properly, showing extraordinary skill.

When talking about the business of fried cakes, Master Huang sighed and said, "I'm busy all day, making up the noodles at night, and I have to get up before dawn the next day to fry cakes." I saw that Master Huang's palm was scorched by the heat of fried cakes for years, forming a thick cocoon, and his five fingers were twisted and deformed, which shows the hard work of this business.

As for the income, it is about 2, to 3, yuan a year, which is much better than the previous hard work in the countryside. The contentment revealed by Master Huang's laughter and laughter is enviable. They have a daughter who is studying in the county and can be seen occasionally in the stalls. She is a very quiet girl. From Master Huang's relieved expression, it is obvious that this daughter is quite progressive. Which child has no hope of her parents' success? There are no exceptions.

Master Huang's fried cake stand is a must-see place for me to go home. Sometimes when I leave, I will go there specially. Master Huang will make me five or six fried cakes with sesame seeds on the skin, golden and Huang Cancan in color, and slightly sweet in mouth. Sometimes I forget to bring money, and sometimes I don't have enough money. Master Huang always laughs: Eat first, it's okay.

Master Huang's oily black face is filled with a simple smile, which often reminds me of my equally simple father, and makes me moved inexplicably. But when I went back last month, Master Huang's fried cake stall disappeared. I asked around and found out that he had closed it for several days. His daughter was diagnosed with aplastic anemia and they went to the provincial capital hospital.

The vendors around said that Master Huang would definitely come back, and he had to count on this fried cake stall to earn his daughter's medical expenses. I never thought that such thin fried cakes would place such heavy hopes on them.

I have indescribable bitterness and emotion in my heart. When I go back next month, I will go to Master Huang's oil cake stall again. Will he be there? . 2. Write a composition about delicious food in 5 words

Fried stinky tofu

This is a unique local snacks in winter in the south of the Yangtze River.

When I was young, I ran to the street after school. Of course, this was when I had some money in my pocket. Through the alley and over the bridge, you can smell the smell of fried stinky tofu. The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always picks a burden. The burden is actually a box made of wood. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a stack of small plates, as well as a can bottle with several pairs of chopsticks. There is a small coal stove and a pot in the back box.

The old man always stands at the corner of the street and devotes himself to frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance and standing in a circle in front of his small burden. His stinky tofu is very distinctive. At first glance, it looks black and no different from other stinky tofu, but once it is put into the pot and then taken out of the pot, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow, red and beautiful. Take a bite carefully (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, and it is spicy and spicy. At this time, it is not eating but swallowing with the tongue rolling.

Old people always fry only a few pieces at a time, and fry several pieces for a few pieces, so all the people waiting for them eat alone, while others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in the south of the Yangtze River don't eat spicy food, but they all become "spicy girls" when they get to this burden. They have to apply a thick layer of Chili sauce, and women don't care about being gentle at this time. They eat until their lips are red, tears are mixed, and hot sweat drops. The old man just kept saying: it's too spicy to stick, so don't eat too much. After all, he didn't stop it. Therefore, the elderly consume a bottle of Chili sauce every day.

At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu costs a penny, and after eating one piece, the day can be quiet. Sometimes I don't plan to overspend, so I will refrain from running there for fear that hooks will grow in my eyes. However, at that time, as long as I accidentally slip to the old man's burden, the old man will always have an insight into everything, as if he found that there was no half penny in my pocket, and he would fry the most crisp and tender piece for me to eat with a smile. I'm sorry to eat for free. When my father sends me money next month, I'll return it to him immediately, and the old man will accept it, but I must fry an extra piece of stinky tofu for me.

It's been more than 2 years since I left that small town in the south of the Yangtze River, and I've never eaten such delicious fried stinky tofu (although I've eaten fried stinky tofu in other cities in the south of the Yangtze River, it always seems to taste a little worse). It always appears in my dreams, along with the thin old man with white beard and eyebrows who doesn't even know his name. 3. How to write a composition on food practices

The most famous snack in my hometown is delicious wonton. Whenever I taste this mouth-watering food, I feel relaxed and happy.

Be patient when eating wonton. If you are impatient and want to eat one at a time, wonton will burn your mouth full of bubbles. Eating wonton is also very particular, you can eat the skin and the pit separately; You can also prick the skin and eat it for a long time. Guests who like spicy food can put some pepper before eating.

On the day of the National Day holiday, my mother specially took me to Master Huang's wonton restaurant to taste the delicious wonton. Began to eat wonton. I saw that this wonton bag was thick and attractive in color, and each one was long and bulging, which made people want to eat one at a time. At this time. I first picked up a pepper bottle and sprinkled pepper into wonton soup, then picked the biggest one, carefully pricked the skin with chopsticks, and suddenly a fragrance curled into my nostrils, and I couldn't help but shed saliva. I took a bite of the skin first, which was really chewy. Then a mass of red meat came out of the wonton skin playfully. It seems to be looking at me playfully. At this time, I couldn't resist the temptation of the meat trap any longer, and I couldn't wait to take a bite. The tender and slippery feeling came to me, so I couldn't bear to swallow the delicious and juicy cloud, just wanted to let the wonton linger in my mouth. I ate seven in a row, and my belly swelled. Mother saw me eating so well and called me a glutton. Hey, who made Wonton so delicious! I'd rather be a glutton than taste the delicious food on earth. At home, the aroma of wonton is still overflowing in my mouth!

well, after listening to my introduction, everyone must be drooling! Come and taste this memorable food wonton! 4. how to write a composition about eating delicious food

When the wheat is ripe, I went out and passed a small town in the south, and I was lucky enough to eat a delicious food that was imprinted on my mind since I was a child in the restaurant. Eating this long-lost food, the kind of deep desire for it in those days can not help but reappear in my heart. It was my childhood, the difficult period of honest country, and the rural people lived a life of insufficient food. People tried their best to eat everything that could be eaten, even the old elm tree in front of the door was not spared. People stripped the bark and used it as food for their mouths. Despite this, it is still difficult to solve the hunger. Mother couldn't bear to starve us, so she made a wish early: to grind us. We are all happy from the bottom of our hearts. Wait and hope! Finally, one day, my mother said that the wheat in the field can be eaten, so let's follow her to pull the wheat in the field. The wheat in the field is not quite ripe, and this is the best time to grind it. Guided by my mother, I specially selected the wheat that can be used. The wheat used for grinding is particularly strict, and it is not tender, because the slurry of wheat has not solidified yet; Not even when you are old, because the wheat is too dry when it is ripe. We must choose those wheat that are mature and not thoroughly dried, with green and full grains and a certain hardness. Mother is reluctant to pull more because it will be our family's food. By the time we got home with two bundles of wheat, we were too tired to straighten up. In fact, life is mild, but people are hungry and have no strength. In order to eat this delicious food, we have to insist on cooking with our mother.

first, we pinch off the ears of wheat one by one, then put them in a pot for stewing, and then pinch them into grains. Before all the processes were finished, I couldn't bear the hunger, so I put a handful of wheat in my mouth. After repeated persuasion by my mother, I didn't eat any more. When the ears of wheat were all crushed into grains, mother took them to her own stone mill (at that time, almost every family in the countryside had a stone mill). Lift the upper fan of the stone mill, put a rose copper coin on the navel, and then put the stone mill away. Pour the cleaned wheat grains on the millstone, insert an orange stalk on the millstone, and we pushed and pulled together with our mother and turned around the millstone. Because there are copper coins between the two millstones, and there is a certain gap between the millstones, it saves some effort to push them up than to grind them. Even so, we still tried our best. The wheat grains on the millstone kept falling, and small rolls of flour kept falling around the millstone, not too long, like a broken matchstick.

We are all sweating on our faces, but we are in a good mood, because there will be enough food to eat soon, and it is a good food. Our sweat is increasing, and the small rolls around the millstone are piled up at random. When all the wheat grains on the millstone are gone, we stop panting.

Mother gently swept the small rolls around the millstones with a broom, lifted the upper fan of the stone mill, and carefully cleaned the two millstones. Only then did we follow her to the upper room. I was so anxious that I couldn't see what auxiliary materials my mother had prepared (maybe some garlic juice or something, there was no good food in those days) and wolfed it down. That feeling was really better than eating a French dinner!

How time flies! This unforgettable childhood has become a thing of the past in an instant. With the improvement of people's living standards and the progress of science and technology, various traditional famous foods and famous foreign foods have also been put on the table of ordinary people. People can enjoy the delicious food in their spare time, but for me, the most unforgettable thing is eating the mill made with my mother, which is probably unprecedented in the world today.

May all people never feel like me again, and may all people taste the delicious food in this world with a quiet mind-grinding and turning! 5. Writing about Fried Corn Cuisine < P > 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 have a good knowledge of food. I can talk about hundreds of dishes just by their names. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an and Daoxiao Noodles in Shanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.

Mapo tofu not only tastes spicy and delicious, but also has colorful colors. The white diced tofu stood in a neat "team" on the plate, and put on the "clothes" made of bright red hot sauce. It looked like a flaming red flame, with some tender meat foam in the middle. The green chopped green onion was scattered on the plate, just like pieces of green leaves. The diced tofu stained with hot sauce became blossoming red flowers, which was particularly eye-catching against the green leaves. From time to time, there are waves of attractive fragrance from the plate, which is really mouth-watering!

It seems that the method of making Mapo tofu is very complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water one by one to heat their bodies, then take them out and use them later. Next, cut the meat into tiny pieces and crisp the meat with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, add the dried pepper, pepper and ginger slices prepared in advance into the oil, add the diced tofu when the oil is at 7-8 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 you quickly get out of the pot.

Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip it in some hot sauce on the plate, gently put it in your mouth and chew it slowly. It's numb and spicy, and the taste fills any corner of your mouth at once. When I eat, I like to lick the hot sauce on the tofu first. Suddenly, the hemp and spicy taste of the hot sauce "jump" into my mouth, and then I eat tofu. The tender tofu passes through my mouth and is smooth and refreshing. This way, I have a unique flavor of Mapo tofu. If you are lucky, you can also eat a little bit of 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 hearing my introduction, you have a certain understanding of Mapo tofu. Is it a delicious dish? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye. 6. Write a composition about food.

When I was young, I ran into the street after school. Of course, this was when I had some money in my pocket. Through the alley and over the bridge, you can smell the smell of fried stinky tofu. The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always picks a burden. The burden is actually a box made of wood. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a stack of small plates, as well as a can bottle with several pairs of chopsticks. There is a small coal stove and a pot in the back box.

The old man always stands at the corner of the street and devotes himself to frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance and standing in a circle in front of his small burden. His stinky tofu is very distinctive. At first glance, it looks black and no different from other stinky tofu, but once it is put into the pot and then taken out of the pot, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, which is really good.