This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and eat. I finally got what I wanted that day. Steamed bread is whisked, thin skin, there seems to be a bag of juice inside. They are small and exquisite, shaped like pagodas, translucent and strong, crystal clear and yellow, and the fragrance at the top of the tower overflows with the wind, shaped like steamed bread. No wonder it's called steamed buns.
Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated before the aroma came up. I can't wait to swallow the whole steamed bread in one gulp.
A cage of steamed bread came up and I sat in the chair. Steamed bread gives off a faint fragrance. As soon as I smell this fragrance, I can't help but gulp it down.
Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back. My stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp.
So I carefully picked up the steamed stuffed bun with chopsticks, because I took a small bite and the juice ran into my mouth like a tribe. I dipped it in a little vinegar and put it in my mouth. The meat is loose and soft. As soon as I chewed it, its meat suddenly loosened and it was delicious. My mother said, "To eat steamed stuffed buns, you should first dip in vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat."
The delicious essence of steamed stuffed bun is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious.
I really don't know if I won't eat steamed stuffed bun for a while, but once I eat it, I won't forget it. I wolfed it down.
Its meat is full, and a mouthful of fresh, thick and salty makes you want to eat. So I pestered my mother to buy another guest. How can I put it down when my aunt brought it with a smile? After eating one mouthful after another, I was full of fragrance and smacked my lips. I couldn't help but admire: "Beauty! It's really delicious. "
Blink of an eye and wiped out, touched the bulging belly, added a mouth, the rest is unfinished. How's it going? Are you excited? It's better to run around and eat steamed buns at home! 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 is when I have money in my pocket. Cross the alley and cross the bridge, and you can smell the fried stinky tofu.
The manager who fried stinky tofu is a thin old man with white eyebrows and beard. He always carries heavy burdens. The burden is actually a box made of wood. There are stinky tofu, soy sauce, Chili sauce and a pile of small plates in front of the box, and there is a canned bottle with several pairs of chopsticks in it. There is a small coal stove and a pot in the back box.
The old man always stands on the street corner, absorbed in frying stinky tofu. I haven't heard his shouts, but there are always many diners looking for incense in front of his little bag and standing in a circle.
His stinky tofu is very distinctive. At first glance, it's dark and no different from other stinky tofu, but once it's put in the pot and taken out of it, 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, very beautiful. Take a bite carefully (because it's very hot). It's yellow on the outside and white on the inside, crisp on the outside and tender on the inside. It's hot and spicy. At this time, instead of eating, I rolled my tongue and swallowed.
Old people always fry only a few pieces at a time, a few pieces at a time, waiting for their people to eat and others to pay attention together. Most people who eat fried stinky tofu are women and children. It's really strange that women in Jiangnan don't eat spicy food, and when it comes to this burden, they all become "spicy girls" They have to put on a thick layer of Chili sauce, and women don't care about tenderness at this time. They ate until their lips were red, their tears were mixed, and they were hot and sweaty.
The old man just kept saying: it's too spicy to stick, don't eat too much. After all, he didn't stop it
So the old man consumes 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 is worth a penny, and after eating one piece, it will be quiet in one day. Sometimes I don't plan to overspend, but I will restrain myself from running there for fear of long hooks in my eyes.
However, at that time, as long as I accidentally slipped onto the old man's burden, the old man would always see everything, as if he found that I didn't have a penny in my pocket, and he would smile and fry the most crisp and tender piece for me to eat. Sorry to eat for free. Dad will send me money next month, and I will return it to him immediately. The old man also accepted it, but he must fry me an extra piece of stinky tofu.
It has been more than 20 years since I left that small town in the south of the Yangtze River, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, the taste always seems to be a little worse). It always appears in my dreams, with the thin old man with white beard and white eyebrows who doesn't even know his name.
I've only eaten meat and bone porridge once. It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge.
I was flattered and followed her all the way for fear that she would suddenly change her mind. Go along Qingshiban Road, cross the bustling food market and turn into an alley.
Far away, I saw a small shop with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into the shop, which was full.
Everyone is sipping this meat and bone porridge, which seems really delicious. The proprietress led us into the inner kitchen and said apologetically, "Let's eat here."
The proprietress is a 40-year-old woman with ear-long hair and a black hairpin carefully pinned behind her ear. I was afraid that menstruation would get cold feet and run away, so I quickly made my own decision and said, "Yes, yes."
As a result, menstruation got two dirty eyes. "Ok, a bowl of meat and bone porridge."
The proprietress grabbed the big iron spoon in one hand and uncovered the big pot cover in the other. Suddenly, a heat wave swept the smell of porridge. She stirred the pot with a big iron spoon and handed me a big bowl of porridge.
This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few pieces of meat and bones.
2. Writing a composition If you ask me what I like best? I will definitely say without hesitation, "Steamed dumplings, of course!" Have you ever eaten steamed dumplings? It is delicious. Let me introduce you.
Steamed dumplings are small, delicate and beautiful. From a distance, a dozen white and flawless jiaozi are tightly clustered together. You are next to me and I am next to you, just like a lively and lovely little peach blossom in spring.
In the "mist", steamed dumplings seem more attractive. Up close, jiaozi, which is white and tender, is full and moist. Well, it looks delicious.
You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched. Through the epidermis, you can clearly see the pure soup inside. How's it going? You want to eat it. Don't worry, there is a piece of beef as smooth as jade in it! Steamed dumplings are not only beautiful, but also delicious.
As the saying goes, "move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva would have "flown down three thousands of feet". I don't care about the image of a lady. I grabbed jiaozi and stuffed it in my mouth. It was so hot that I covered my mouth and cried. This time I learned my lesson and took a bite of the skin. Suddenly, the juice poured into my mouth. It is so mellow, moist and fragrant that I am immersed in it.
The soup dumplings are really delicious. Let's have a taste.
3. Introduction of food and food composition 400. 1. food and food composition, seek answers.
1. Crossing the bridge rice noodles is a local snack in Yunnan. I have a soft spot for it. Just after class, my mother took me to a roadside rice noodle shop to eat rice noodles.
The shopkeeper grabbed a handful of rice noodles prepared in advance, put them in a colander, scalded them with boiling water for 2 minutes, and then cooked them.
3. "coming!" I shouted excitedly and a big bowl of red food was brought up. Take a closer look at the red Chili oil in the original beige soup, and the bright green coriander floating on the shiny rice noodles makes people drool. A thick soup flavor and the unique rice fragrance of rice noodles got into my nostrils. I can't resist the temptation of this delicious food any longer. I quickly took a sip of soup and suddenly felt that every muscle in my body had been supplemented with nutrition.
4. The soup is made of top-class chicken and big bones, with tremella, shredded chicken, coriander, leek, bean sprouts and delicious rice noodles from Bai Jingjing, forming a beautiful taste landscape. Oil but not greasy, salty but not thirsty, both integrated and distinct.
I drank the soup carefully and tasted it. It tastes great! Then, I picked up a rice noodle with chopsticks, which was crystal clear as jade in the light; I blew it with my mouth and put it in my mouth. The rice noodles are smooth and elastic. It slipped from the tip of my tongue to the base of my tongue. The silky feeling is unparalleled.
6. I bit it gently with my teeth, and it felt like a rubber band. I pulled it for a long time. I cut it off and bounced it back. I have never experienced such a feeling. Soon, I wolfed down a bowl of rice noodles, and the taste was really memorable!
Pay attention to several points in food composition:
1. Find out what you are eating.
2. Describe the color of the food or what's on it.
3. Content introduction.
4. The feeling of eating.
4. Write a composition introducing a delicious food. As the saying goes, "Food is the most important thing for the people", and I quite agree with this sentence. I can call myself a "little gourmet" because I have a good understanding of food. I can name hundreds of dishes just by name. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an 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. The white diced tofu stood in a neat "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 really makes people drool!
The practice 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 crisp it with vegetable oil. Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy 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 it is almost out of the pot.
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 to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once. I like to lick 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 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 listening to my introduction, you have a certain understanding of Mapo tofu. Is this dish delicious? 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!
5. Choose your favorite snacks and write an article about potato chips.
Open the package and eat.
Potato chips are the boss of snacks. When watching movies, having picnics and chatting with friends, you can eat a bag or bucket of potato chips. And when you are munching on a big bag of potato chips, have you ever wondered who invented this delicious food?
Legend/kloc-One day in 0/853, in a hotel in the east of new york, a guest told the chef George? Garin's French fries were extremely dissatisfied and complained that they were too thick. Indian George patiently sliced the French fries, but the guests were still not satisfied. In a rage, George sliced the potatoes and fried them. Because of this, the guest can't eat with a fork, so he can play tricks on him. Who knows, the guests are extremely satisfied with this flaky food. Since then, potato chips have become a famous dish. However, because the promotion is not in place, it has not been popularized. It was not until the 1920s that potato chips became popular all over the world due to the successful promotion of Howenli potato chips.
6. Composition Introduction A delicious New Year's Day, my parents and I went to my grandmother's house to pay New Year's greetings. My uncle's house is here, and my uncle has prepared a special product of Xuyi-lobster for us.
As soon as the lobster came up, everyone forgot to eat other dishes and attacked the lobster in succession. I know eating lobster is very troublesome, so I want to be lazy and ask my mother to shell me and give me the peeled lobster meat. Unfortunately, my uncle saw me. Uncle smiled and said, "The lobster peeled by himself is more delicious than that peeled by others. Look, my sister peeled it herself. " In this case, I felt particularly embarrassed and had to peel it myself. Because I haven't peeled it for a long time, I'm a little rusty now. After a while, the shrimp shell was peeled off, but the shrimp head could not be peeled off. In a short time, lobster juice was sprayed everywhere. After a while, I broke the lobster intestines. Finally, the lobster meat was scattered, and the new clothes were covered with lobster juice, which was embarrassing.
Everyone can't help laughing when they see me like this. After my mother cleaned me up, she taught me to peel lobster step by step. The first step is to hold the lobster head gently with your left hand, and then press the lobster body tightly with your right hand. With your left hand, the lobster head will be peeled off. At this time, see if the shrimp head has shrimp yellow. If so, give it a deep kiss and the shrimp yellow will be in your mouth. Step two, in order to prevent the lobster juice from spraying on yourself, when peeling the lobster shell, you should point the lobster shell at yourself and pinch it with your right thumb and forefinger, so it will be easy to peel the lobster shell. Step 3: Don't eat lobster shells after they are peeled off. There is still a "black ribbon" hidden in lobster meat, which is the intestines of lobster and must be removed. Lift the back of the lobster meat slightly and the "black ribbon" will appear in front of you. Hold the "black ribbon" with your fingers and pull it out bit by bit, and pull it out intact, and you're done.
I did it according to my mother's method, and it was really a lot easier. I put the peeled lobster meat in my mouth and tasted it. Well, it seems much more delicious than my mother's cooking. After a while, the lobster shells in front of me piled up into hills. Hey, hey, I made up a children's song about lobster eating skills. Let's enjoy the food while singing! "Hold your hand, red veil, a deep kiss. The hard shell is soft and reveals its true colors. When the black ribbon is removed, the delicious stomach will flow. "
7. Choose a favorite food to introduce to everyone, and then write a composition, paying attention to highlighting Beijing roast duck when writing.
At 7: 15 this evening, my parents took me, just like Beijing roast duck.
It was not until I ordered a good dish that I noticed the environment here: elegant wooden tables and chairs, very smooth surfaces and exquisitely carved table edges. The beautiful huge crystal lamp hanging from the top, coupled with the gentle waiter wearing cheongsam and small silk scarf, really made me feel that I was sitting in a magnificent palace.
Alas, it's finally served. The waitress's sister pushes a big dinner cart with a red roast duck on it. Then the master took a knife and was carefully cutting the skin and meat. If it's not for nothing, at least you know where the meat slices and skins we eat come from. I saw the right hand of the chef wearing plastic gloves gently hold down the roast duck, and the other hand cut a hole in the duck neck, and then cut the skin bit by bit along the hole. Wow! When the duck legs were skinned, there was actually a pool of oil flowing out. It's golden yellow, just like my favorite chicken soup. The skin is finished, and then the tender meat. The meat is white and thick. When the master cut off a piece, I wanted to put it in my mouth immediately and take it for myself. What a good Beijing roast duck!
It's finally time for dinner. I can't wait to take a piece of dough, pick a big white duck and dip it in some sauce. Take another piece of red duck skin with shredded cucumber and white onion. I quickly wrapped it into a duck roll and stuffed it into my mouth: Wow! The meat is silky, the duck skin is crisp and tender, the cucumber is refreshing and the onion is spicy. What a match! Silky flesh with refreshing cucumber, has been rotating to the depths of the stomach. One word: cool! Crispy duck skin and spicy onion danced a beautiful waltz on the tip of my tongue, which made me addicted.
8. Introduction to a food composition 300 words Northeast Food jiaozi
Speaking of jiaozi, the food in Northeast China is really unparalleled. Let me introduce it to you.
When our family wrapped jiaozi, we prepared noodles and stuffing. Jiaozi should be stuffed first, and the stuffing is mainly pork and sauerkraut. Chop sauerkraut and pork and mix with seasoning. At this time, when the noodles are ready, you can start to pack jiaozi. First, pull the agent, then knead it into a circle, then roll it into dumpling skin with a rolling pin, put stuffing on it, and press it with chopsticks, so that the wrapped jiaozi will look good. Jiaozi cooked it after it was wrapped. There are two cooking methods, one is steamed dumplings, and the other is cooking jiaozi. These two methods are not easy to operate, and even steamed dumplings can't work when the fire is small. Will stick to the pot, jiaozi too much water will be too slippery, but my mother is very good at cooking jiaozi, and finally cooked jiaozi. I'm glad I finally got to jiaozi. I took a bite, which was very fragrant and soft. After eating, the aftertaste is endless.
Today, I am very happy, because I ate jiaozi, a delicious food in Northeast China.
9. A composition introducing a kind of food 600 words introduces a kind of food-Xi 'an mutton bread in soup.
As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicious foods you must taste.
Mutton bread in soup is very particular about both the practice and the eating method. When making, the high-quality mutton is washed and sliced first, and then cooked with various seasonings. At this time, the store will give you a big bowl of two steamed buns.
The most important thing to eat mutton buns is to break. The finer the better, the more delicious it will be. Usually, it is enough to make soybeans smaller. Then pour the hot mutton soup into a bowl, and add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper at the same time, and a bowl of mutton steamed stuffed bun is ready.
Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art, with red pepper oil, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and white steamed bread floating on the soup, which is really pleasing to the eye. Looking at it, I seem to see mutton soup turned into the sea, vermicelli like layers of waves, pieces of steamed meat like dotted islands, and green onions like lush trees dotted on the islands.
The smell of mutton bread in soup is also very attractive. The rich fragrance has already spread around with the hot air, just like an invisible hand hooked my nose and made my mouth water.
At this time, I also forgot to be a gentleman and wolfed down my food. It's really delicious and spicy. The aroma of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread and the spicy taste of chili pepper oil are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied haws, you will like it more. The soup is fresh but not greasy, the mutton is fat but not greasy, the soup head is delicate and soft, full of delicious soup and the original flavor of steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of mutton bread in soup. After eating these, I have a fever and sweat. In short, I just said one word: "Cool!"
Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he failed the list, and lived on the streets of Chang 'an. One day, there were only two steamed buns left on him, and he was too dry to swallow. A kind-hearted mutton shop owner felt sorry for him and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry steamed bread and began to eat. He was hungry and cold from the heat. Later when he became emperor, this kind of food became famous.
Mutton bread in soup is very famous now. It is deeply loved by people of all ethnic groups in the north, and many international friends also compete to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.
Gourmet-Wheat Shrimp Soup
Speaking of wheat shrimp soup, it is really a delicious dish in my hometown-Ninghai. It is delicious in color and flavor, which makes people eat it all year round. It will be a great pity not to eat a bowl of authentic wheat and shrimp soup when you come to Ninghai.
Wheat and shrimp soup shops can be seen everywhere in Ninghai. No matter what season, when you walk into any wheat and shrimp soup shop, you should carefully taste a bowl of wheat and shrimp soup, which is really the most beautiful enjoyment! As soon as they step into the store, the hospitable shopkeeper will greet them with a smile. Serve a bowl of wheat and shrimp soup, you just need to sit leisurely for a while, and the quick waiter will hold a bowl of steaming and fragrant wheat and shrimp soup from the kitchen. At this time, you will close your eyes, lower your head and take a deep breath, hoping to breathe all the fresh smells into your heart. Then, you can't help shouting, "It's delicious!" When you open your eyes and carefully look at the bowl of wheat and shrimp soup, you will find that the elegant blue and white porcelain bowl is filled with white flour and soft noodles, dotted with green chopped green onion, a few delicious and lovely shrimps, a few tender shredded bamboo shoots and a few black mushrooms. Of course, you can also add a golden goose egg, a thick braised pork chop or a crispy pork chop according to your own taste. They seem to say to you mischievously, "Come, come and eat!" " ! We are the most delicious wheat and shrimp soup in the world! "When you wolfed down the first bite of wheat and shrimp soup, a delicious smell suddenly filled your whole body. That feeling was really wonderful! At this time, your appetite is greatly increased, and you want to eat a second bite after eating one bite. I can't wait to swallow the whole bowl of wheat and shrimp soup in one gulp. At this moment, your forehead will be beaded with fine sweat and your whole body will be warm. What a hearty enjoyment!
You may be curious to ask, "It must be complicated to cook such delicious wheat and shrimp soup?" Let me tell you, it's actually very simple. All you have to do is put the wheat flour into an ordinary large porcelain basin, add a proper amount of water, make it into a thick paste, run down the mouth of the basin and look like noodles, then gently pinch it with chopsticks and flow into boiling water. Noodles swim happily in the pot like little whitebait. At this time, you have to pinch and shovel quickly, so that the noodles will not stick to the bottom of the pot. Then just put live shrimp, add mushrooms, shredded bamboo shoots and other accessories, and finally sprinkle with salt, add eggs, big chops and other additives, and you can taste a delicious bowl of wheat shrimp soup!
If you don't eat wheat and shrimp soup for a few days, you will definitely be greedy. Nowadays, the streets and alleys of Ninghai smell of wheat and shrimp soup everywhere. Wheat shrimp soup has become the golden signboard of Ninghai cuisine, and it has also spread to surrounding counties and cities. Welcome to Ninghai, I will definitely take you to taste the delicious wheat and shrimp soup!
10. Write down my favorite food in the composition "My favorite food" in the sixth grade of primary school, and form a delicious curry rice from the color, smell and taste.
I like many delicious foods, such as beef powder, tofu fruit, soup dumplings, fish in sour soup and so on. But my favorite is the curry rice cooked by my mother.
It was the afternoon of last year's National Day holiday. My family watched TV at home and saw food programs on TV. I clamored for my mother to cook curry rice for me, and my mother readily agreed. We hurried to the supermarket to buy curry pieces, potatoes, onions, sausages, carrots, fresh pork and other raw materials needed to make curry rice. When we got home, I was responsible for washing vegetables, and my mother began to cook curry rice.
Mother first diced all the washed ingredients and put them in a bowl for later use. First, she poured some salad oil into the pot and lit it. After the oil in the pot was heated, she added spices made of pepper and turmeric powder, and quickly poured the cut curry blocks, potatoes, onions, ham sausages, carrots and fresh pork into the pot, stirring constantly, and then adding curry after the fragrance came out. In less than ten minutes, the room was filled with a unique curry smell. At this time, the curry in the pot is orange and bright, which makes people drool.
Mother told me to put hot rice on a plate from the rice cooker, and then pour curry juice on the rice with a spoon, so that a delicious curry rice is ready. The thick curry juice is very attractive against the glittering and translucent soft rice.
I couldn't wait to pick up the plate and gobble it up. Curry is sweet and waxy. It is really delicious!
Seeing that I eat like the wind, my parents keep telling me to eat slowly. Stop choking. Hehe, I don't care so much. Soon, a large plate of curry rice was destroyed by me, and my mother helped me to fill some more. I had to call a truce until I couldn't hold on any longer.
Looking back today, it was really an unforgettable and delicious dinner. Curry rice is full of my mother's deep love for me, which makes me fresh in my memory and memorable.