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Descriptive composition of large intestine surface

1. Hometown Specialty Large Intestine Noodles Composition

Example

Hometown Specialty

My hometown is Wuchuan County. Although it is not picturesque, it is rich in products-potatoes, mutton, oat noodles and so on.

There are many varieties of potatoes: Furuite, purple flower white, yellow inside and outside, etc. It has different shapes, such as round, oval, and "gourd" shape ... It has uneven small eyes called "bud eyes", which are planted in the ground every year, where it is, it will sprout and grow into a small seedling. Its colors are different, too, red and yellow. If there is a lot of soil when you dig it out of the ground, it looks dark and dirty, but it tastes delicious.

It's close to the grassland, and there are many sheep farmers, and the mutton tastes particularly fresh and tender. Made of hand-made meat, roast whole sheep, blood sausage makes people eat endless aftertaste.

The most distinctive thing is the oat noodle. Not only are there many ways to do it, but also the names will be refreshing. It can be made into slender "fish fish", like long wool. It can also be made into a "nest", and a thin piece is rolled into a cylinder about an inch high and low, which together looks like a beautiful big honeycomb. It can also be made into "take cake", "dun dun", "block base" and "golden stick" ... They can be eaten cold or mixed with hot soup. No matter how you eat it, people are very welcome.

If you come to Wuchuan, the hospitable villagers in Wuchuan will surely treat you with special products. 2. Composition describing Longxu Noodles

Unforgettable Longxu Noodles, Shanxi

The world pasta is in China, China pasta is in Shanxi, and Shanxi pasta is in Taiyuan. This sentence is absolutely true. There are many kinds of noodles in Taiyuan, such as Longxu Noodles, Daoxiao Noodles, Maoer noodles, Panlong noodles and roasted noodles. What a wonder!

One summer vacation, we traveled in Shanxi. It's already midnight when I return to Taiyuan from Yuncheng. We were looking for a guest house to make do for one night, but suddenly, the magnificent Taiyuan Hotel jumped into our eyes. We were overjoyed and rushed into the hotel, asked for a room, and then asked for a bowl of noodles in the pastry restaurant operated by the hotel 24 hours a day.

here we go! Longxu Noodles was served first. I grabbed the bowl and studied it carefully. Several strips of mutton floated on the soup, giving off an attractive fragrance. Chop a handful of green and tender coriander and sprinkle it on the noodles. Fat soybeans, crispy peanuts, sweet radishes and fresh tofu were put into the soup in that bowl. Just looking at these, my saliva will become a river!

look at Longxu Noodles again. Longxu Noodles is so thin! It's as thin as if it were floating filaments on the water, which reminds people of the beard of a dragon. Longxu Noodles is so slippery! It's so slippery that it can "squeak" down the soup between your chopsticks, making you laugh and cry. Longxu Noodles is so soft! It melts in your mouth, as if it were just a snowflake, and you can't stay in your warm mouth. Longxu Noodles smells good! It smells so good that you can't wait to wrap its fragrance in plastic wrap and let it stay forever.

A bowl of Longxu Noodles can make you enjoy it like the best in the world, or you can be as intoxicated as drinking jade juice and nectar. You can never get enough of it!

? 3. creative expression of fat sausage noodles

fat sausage noodles are a famous traditional snack of Han nationality in Sichuan, belonging to Sichuan cuisine. Hot and sour delicious, very hot and sour. Made of cooking wine, ginger, star anise, cinnamon, fat sausage, etc.

main ingredients:

noodles 8 and pork intestines 4 and pork intestines 4

auxiliary materials: pickled peppers, ginger, dried peppers, pepper, coriander and garlic seedlings

seasoning: vinegar, pepper oil and salt

practice

1. Handmade noodles and pork intestines

2. Cut pickled peppers and ginger into pieces for later use, and prepare dried peppers and peppers. Chop the coriander and garlic seedlings

3. Cut the fat sausage (cooked) into pieces for later use

4. Heat the oil pan. First, stir-fry the pickled pepper, soaked ginger, dried pepper and prickly ash together in the pan

5. Stir-fry the fat sausage for a while after stir-frying. 6. When the fat sausage becomes slightly dry. Put the soup out for later use

8. Boil the noodles in the pot

9. After the noodles are cooked, fish them into the bowl

1. Pour the soup cooked with fat sausage into the bowl, sprinkle a little garlic sprouts and coriander segments, and add some Chili oil. 4. Fat sausage composition in my hometown 6 words

The hot summer has finally passed, and the cool autumn has arrived as scheduled in people's expectation. < p The sun is shining. The sky is so high and the clouds are so white that people can't help but think of the beautiful poem "The sky is high and the clouds are light, and you can't see the geese flying in the south". Sometimes the sky is overcast, like a muddy lake, with a bitter face. After a while, it starts to drip with rain. This continuous autumn rain is endless. It's really "autumn wind and autumn rain worry people".

The trees in autumn are colorful. Most of the leaves of trees begin to wither. Whenever an autumn wind blows

, the withered leaves are like a group of butterflies dancing in the air, circling and circling, and finally falling. And some trees like maple, the colder the weather, the brighter the leaves. Clusters, from a distance, look like a group of flames burning; There are trees such as pine and cypress, which are still evergreen all the year round. In cold weather, they are more and more tall and green, adding vitality to Yuan Ye in autumn.

The garden in autumn is still colorful. All kinds of flowers and plants are dazzling. A bunch of red flowers are particularly bright and dazzling. From a distance, it looks like a red cloud. Chrysanthemum shows the style of "the city is full of golden flowers". In the autumn wind, chrysanthemums with golden

yellow everywhere are lovely and refreshing. When you walk into the field and on the hillside, you can see a golden expanse of wild chrysanthemums.

The orchard in autumn is full of fruits.

Look at the apples on the tree. It's sweet to people's hearts, and it's full of fragrance. Pears from Huang Chengcheng are also on the market, and it seems to be calling you

, which makes people irresistible. The hairy kiwi fruit is even more eye-catching. Don't see that it looks very ugly, but it's very delicious when eaten in your mouth. It's sweet and sour, and it's comfortable to every pore. What is it,

hanging on the tree like red lanterns. So it's persimmon! This persimmon doesn't look so good, but it tastes very refreshing.

Autumn is a bumper harvest field. There are bumper harvest fruits everywhere, and busy farmers everywhere. A year's sweat has paid off. In the bumper harvest field, farmers' uncles sow the seeds of hope and hope for the next year. Under the eaves of farmers, there are laughter everywhere.

Autumn in my hometown! You are so charming! I want to speak loudly for 5. The most distinctive fat sausage noodles

fat sausage noodles

The primary processing of fat sausage:

1. Rub salt: put 3 grams of fat sausage into a basin, add 3 grams of salt and mix well, and keep rubbing for 2 minutes. When the film on the intestinal wall falls off, rinse it with clear water.

2. Wash with vinegar: the inner wall of the fat sausage is turned out, the oil is removed, put it in a basin and add 2 grams of balsamic vinegar to continue rubbing for 1 minutes, and turn the intestine back to its original state.

3. blanching: put the washed fat intestines into clear water, blanch for 1 minutes on medium fire, take them out and rinse them, so that the intestines swell and swell.

4. Soak and cook: put the soaked fat sausage back into the bucket, add clean water to soak it, add 8g of onion and ginger and 3g of mash juice to boil on high fire, then simmer for 2 minutes until it is 7% cooked, take it out and cool it, and change the knife into sections for later use.

5. Stir-frying: put the base oil in the pan and heat it to 4%, add 8g of onion, 8g of ginger, 3 of star anise and 1 of Amomum tsao-ko, add 2g of white sugar and stir-fry until it is brown, immediately pour in the fat sausage, stir-fry until the surface bubbles, set and color, then cook 15g of balsamic vinegar to remove the fishy smell, and add 3g of soy sauce to stir well.

Boiling red soup: add 8g rapeseed oil into the pot and heat it to 5%, then add 12g dried red bell pepper, 1g ginger slices and onion segments, and 3g dried red pepper granules to fry until fragrant, add 3g broken Pixian watercress and 25g sweet noodle sauce to stir-fry red oil, and add diced radish, 15g pickled cabbage and 15g soaked ginger granules. Add 5 grams of bone soup, bring it to a boil, simmer for 2 minutes, filter off the residue, add 15 grams of red wine, 1 grams of soy sauce and yellow wine, 3 grams of white sugar, 2 grams of monosodium glutamate, 2 grams of chicken essence and 15 grams of white pepper, and mix well.

Coming out process:

1. Put 5g of Baoning vinegar, 3g of fresh soy sauce for noodles, 2g of salt and 1g of monosodium glutamate into the bowl, add 2g of washed pea tips, pour 5g of noodle soup and mix well, then put in 1g of cooked noodles.

2. Pour 5g of cooked fat sausage and 1g of red soup of cooked fat sausage into the bowl, and sprinkle 1g of chopped celery before serving.

everything is covered

1. It is best to use balsamic vinegar to scrub fat sausage. Although the price is a little expensive, the fishy smell removal effect and the smell of vinegar are much better than that of white vinegar.

2. Soaking the fat sausage with water can basically remove its fishy smell, take it out too cold, and add fermented grains to cook it, which will not only make the taste elastic, but also minimize the cholesterol content.

3. The fat sausage should be fried until it is fragrant, and the vinegar and soy sauce should be cooked immediately after frying until it bubbles, which can absorb the sour flavor and sauce color to the greatest extent.

4. When frying fat sausage, cook a little more vinegar, because it will volatilize a part with heating.

5. The practice of adding some wine to the red soup is learned from western chefs. The faint wine smell is charming, and the effect of removing fishy smell and enhancing freshness is very good.

6. Fat sausage can be cooked more at a time and soaked in soup for two days to make it more delicious. 6. Linxia specialty noodle sausage composition 25 words

My hometown is Linxia, which is a place with beautiful scenery and rich products.

Let me first introduce you to the charming scenery of my hometown, including Songming Garden, Liujiaxia Reservoir, the Pearl of the Yellow River and Yueshui Gorge. Songming Garden is picturesque. If you visit Songming Garden in spring, you will see that the snow and ice have melted, the grass and trees have quietly put on bright green clothes, naughty birds, hardworking bees and lively butterflies are flying around in the grass, and there are vibrant scenery everywhere.

If you go to Songming Garden to play in winter, the trees and the earth are all dressed in white, and walking on the snow is like stepping on a cotton pile. No matter what season you go to Songming Garden, you will be put into a fairyland like a fairy tale. I'll introduce you to the specialties of my hometown, such as walnuts, peppers, peaches and apricots, and pitaguo.

I like eating Piteguo best. It grows in the mountainous area of 2,4 meters away from Zhengzheng. It can live for up to 18 years. It tastes sweet and sour, and contains many nutrients such as calcium, potassium and iron. The drinks made from it are sweet and delicious. I welcome you to my hometown. 7. The most distinctive fat sausage noodles

Fat sausage noodles

Primary processing of fat sausage:

1. Rub salt: put 3 grams of fat sausage into a basin, add 3 grams of salt, mix well, and keep rubbing for 2 minutes. When the film on the intestinal wall falls off, rinse it off with clear water.

2. Wash with vinegar: the inner wall of the fat sausage is turned out, the oil is removed, put it in a basin and add 2 grams of balsamic vinegar to continue rubbing for 1 minutes, and turn the intestine back to its original state.

3. blanching: put the washed fat intestines into clear water, blanch for 1 minutes on medium fire, take them out and rinse them, so that the intestines swell and swell.

4. Soak and cook: put the soaked fat sausage back into the bucket, add clean water to soak it, add 8g of onion and ginger and 3g of mash juice to boil on high fire, then simmer for 2 minutes until it is 7% cooked, take it out and cool it, and change the knife into sections for later use.

5. Stir-frying: put the base oil in the pan and heat it to 4%, add 8g of onion, 8g of ginger, 3 of star anise and 1 of Amomum tsao-ko, add 2g of white sugar and stir-fry until it is brown, immediately pour in the fat sausage, stir-fry until the surface bubbles, set and color, then cook 15g of balsamic vinegar to remove the fishy smell, and add 3g of soy sauce to stir well.

Boiling red soup: add 8g rapeseed oil into the pot and heat it to 5%, then add 12g dried red bell pepper, 1g ginger slices and onion segments, and 3g dried red pepper granules to fry until fragrant, add 3g broken Pixian watercress and 25g sweet noodle sauce to stir-fry red oil, and add diced radish, 15g pickled cabbage and 15g soaked ginger granules. Add 5 grams of bone soup, bring it to a boil, simmer for 2 minutes, filter off the residue, add 15 grams of red wine, 1 grams of soy sauce and yellow wine, 3 grams of white sugar, 2 grams of monosodium glutamate, 2 grams of chicken essence and 15 grams of white pepper, and mix well.

Coming out process:

1. Put 5g of Baoning vinegar, 3g of fresh soy sauce for noodles, 2g of salt and 1g of monosodium glutamate into the bowl, add 2g of washed pea tips, pour 5g of noodle soup and mix well, then put in 1g of cooked noodles.

2. Pour 5g of cooked fat sausage and 1g of red soup of cooked fat sausage into the bowl, and sprinkle 1g of chopped celery before serving.

everything is covered

1. It is best to use balsamic vinegar to scrub fat sausage. Although the price is a little expensive, the fishy smell removal effect and the smell of vinegar are much better than that of white vinegar.

2. Soaking the fat sausage with water can basically remove its fishy smell, take it out too cold, and add fermented grains to cook it, which will not only make the taste elastic, but also minimize the cholesterol content.

3. The fat sausage should be fried until it is fragrant, and the vinegar and soy sauce should be cooked immediately after frying until it bubbles, which can absorb the sour flavor and sauce color to the greatest extent.

4. When frying fat sausage, cook a little more vinegar, because it will volatilize a part with heating.

5. The practice of adding some wine to the red soup is learned from western chefs. The faint wine smell is charming, and the effect of removing fishy smell and enhancing freshness is very good.

6. Fat sausage can be cooked more at a time and soaked in soup for two days to make it more delicious. 8. composition about Zhajiang Noodles

Zhajiang Noodles in old Beijing

Zhajiang Noodles is one of the specialties of old Beijing. It is said that as soon as you enter the Zhajiang Noodles Pavilion in Old Beijing, more than 1 waiters will greet you. I don't believe it. I went to the Zhajiang Noodles Pavilion in Old Beijing when I was traveling in Beijing.

that day, when we walked into the noodle restaurant, no one greeted us. Ten minutes later, the number of people in the noodle restaurant gradually increased. When two guests walked into the noodle restaurant, all the waiters in the noodle restaurant shouted together, "Please go inside!" " I don't understand why they didn't greet us when we went in. Probably when we went there, it was too