Three-minute speech on food in Putonghua 1 Food, the eater's heart is beautiful and his mouth is cool! The essence of food lies in color, sound and taste, and in today's era, it should be accompanied by reasonable nutrition. The so-called color and flavor type is beautiful, smells attractive and tastes refreshing and handsome! The so-called reasonable nutrition means proper collocation. I think only simple and cheap food can become delicious food, and health is also very important. The key is to cook with heart. ...
Chinese food is famous at home and abroad for its excellent color, fragrance, taste and shape. For a long time, the broad masses of the people have used a variety of rich products to create a variety of dishes with local flavor and various cooking methods, thus forming a unique food culture in China. Famous local dishes include Beijing cuisine, Sichuan cuisine, Cantonese cuisine and Shanghai cuisine, all of which have their own characteristics. For example, Beijing cuisine is good at frying, sliding, frying and roasting. The dishes are crisp and tender, and taste is more important than fragrance. Dry-fried, dry-fried, fish-flavored, and palace-fried Sichuan dishes are the most prominent. The dishes are delicious and the taste is more important than sour, spicy, hemp and fragrant. The different flavor characteristics of these local dishes constitute a colorful scene of China's cooking techniques.
The pasta in Shanxi is the best in the world. Next, I would like to introduce the characteristic Daoxiao Noodles in Shanxi.
Daoxiao Noodles is a daily favorite pasta of Shanxi people, and it is famous at home and abroad for its unique flavor. Daoxiao Noodles is named after all his knives. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft and non-sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers. It is known as the five famous pasta products together with noodles with gravy in Beijing, Yifu noodles in Shandong, grilled fish noodles in Henan and Dandan Noodles in Sichuan, and enjoys a high reputation.
The technical requirements for kneading dough with a knife are strict, and the ratio of water to flour is accurate. Generally, one kilogram of flour is mixed with three or two waters, then kneaded into dough, then covered with a wet cloth and kneaded for half an hour until it is evenly kneaded, softened and polished. If you can't knead the dough, it's easy to stick to the knife and break the strip when cutting. Miaomiao of Daoxiao Noodles is a swordsman. Knives, generally do not use knives, but should be sharpened from a special arc. When operating, hold the kneaded dough in the left hand and hold the knife in the right hand. Your wrist should be dexterous, your output should be crisp, and your strength should be even. When you face the soup pot, you will scratch, scratch, scratch and scratch. Sliced noodles are Ye Er, one after another, just like a meteor chasing the moon, drawing an arc-shaped white line in the air. Noodles fall into the soup pot, and the soup rolls, just like whitebait splashing, which is really beautiful. Before eating, being able to visit the chef to cut noodles is tantamount to enjoying an artistic performance.
Daoxiao Noodles has a variety of seasonings (commonly known as topping or mixing), such as tomato sauce, meat fried sauce, mutton farm, Flammulina velutipes and braised eggs, with timely fresh vegetables, such as shredded cucumber, shallots, mung bean sprouts, boiled soybeans, minced green garlic and Chili noodles. And then drop the old vinegar, which is very delicious. Everyone must try it when they have the chance.
The second part of the three-minute speech on food in Putonghua, 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!
With the improvement of living standards, people pay more and more attention to eating. Everyone is no longer satisfied with eating enough, but should eat well. Therefore, people's pursuit of color, fragrance and taste of food has improved, and food has also been renamed gourmet.
However, I think whether food is beautiful depends not only on color, smell and taste, but also on its safety and nutritional value, and at the same time, it should consider the comprehensiveness and balance of its nutritional components.
Some people often eat roadside barbecue and think it is a kind of food. But I don't like this so-called delicious food, because I'm afraid it's unsanitary. It is said on the Internet that the barbecue contains nitrite, cherry tree oil and so on. Nitrite is easy to combine with amines in protein in human body to form strong carcinogen nitrosamines. Nitrosamines are rarely found in natural foods, and they are most likely to cause gastric cancer, esophageal cancer and liver cancer, as well as nasopharyngeal cancer and bladder cancer.
Some people regard puffed food as a delicacy, but I never eat it. Because I heard that it contains substances harmful to health. According to the Internet, puffed food usually contains a lot of lead. Lead can lead to inattention, poor memory, hyperactivity, impulsiveness and temper tantrums.
I have never studied food, and my wife is in charge of my diet. She always makes me eat the same thing. Every meal is served with rice, kimchi, stew or soup. When she makes steamed bread, she uses two kinds of noodles at the same time, with bean paste stuffing inside and a big red date outside. I think this is delicious food, so enjoy it. When cooking rice or porridge, she will add Mi Dou, oats and longan, and he will mix flour and rice with coarse grains every once in a while. In this way, nutrition is more comprehensive. I think this is also a kind of food.
In a word, I think we should pay more attention to safety and nutritional value in the process of pursuing delicious food, and pay attention to scientific and reasonable diet methods. We must not sweet talk, but harm our health.
Today, I want to talk about the delicious food in Shaoxing, because I was born in Shaoxing, an ancient city in the south of the Yangtze River. Shaoxing not only has many scenic spots, but also its local specialties attract many Chinese and foreign tourists. The main snacks in Shaoxing are Shaoxing old wine, dried vegetables, stinky tofu, fennel beans and so on. Speaking of Shaoxing stinky tofu, I think of the Wuzifang stinky tofu shop in Lu Xun's hometown. I saw pieces of golden, shiny, small and exquisite tofu just out of the pot, and everyone rushed to buy it. Take a box of stinky tofu in your hand and take a gentle bite. It really tastes different from other stinky tofu. Its skin is crisp and crisp, but the inside is soft and tender, and it smells delicious. Coupled with the attractive and delicious sweet noodle sauce, the taste is simply delicious! Smell and odor were originally two opposites, but the delicacy of Shaoxing was transformed into a legend.
Shaoxing not only has stinky tofu, but also fennel beans that make people smell fragrant. Speaking of fennel, I think of Kong Yiji, a poor scholar written by Lu Xun. He often goes to Xianheng Hotel in Zhenkou and spends nine pence to buy a bowl of wine and a plate of fennel as drinks. Several children surrounded him and asked him for fennel beans. After he gave one, he covered the plate with his hand and said, "I don't have much, I don't have much." Fennel bean was named after him, so people simply called it "Kong Yiji Fennel Bean", and Xianheng Hotel became famous. As for the method of fennel beans, it mainly takes dried broad beans as raw materials, soaks them in water, puts them in a pot, and cooks them for about 65,438+05 minutes with strong fire, and adds fennel, cinnamon and salt. Then cook slowly with slow fire, and when the water in the pot is basically boiled, pick it up and let it cool. Fennel beans are very chewy, salty and delicious, and have an endless aftertaste. Moreover, it is said that fennel beans are very popular with Chinese and foreign tourists, and the daily sales of fennel beans in Xianheng Hotel can reach three or four hundred kilograms.
Just then, Kong Yiji suddenly seemed to smell a bouquet. Shaoxing yellow rice wine is also famous. Shaoxing has a history of 2500 years. Shaoxing yellow rice wine is not only one of Shaoxing's famous specialties, but also the representative of China yellow rice wine and one of the eight famous wines in China. It is made of clear, bright and clean Jianhu water rich in various minerals through a unique fermentation process. Shaoxing yellow rice wine is famous at home and abroad for its unique flavor and rich nutritional value, and it is listed as one of the national banquet wines in Zhongnanhai, Beijing. Shaoxing's rich wine culture has brewed a distinctive local emerging festival, namely Shaoxing Yellow Rice Wine Festival in China. The first Shaoxing Yellow Rice Wine Festival in China was held in 1990, and has been held almost every year since then.
Next, I want to talk about a traditional famous dish in Shaoxing-braised pork with mushrooms. Not only Shaoxing people love to eat, but foreigners are also more willing to taste it. It is said that it takes a lot of effort to cook this dish. A piece of pork belly, thick and thin, is cut with a kitchen knife, put into a pot, and stewed with low fire for about half a day; Before serving, cut a small piece of meat, spread fresh dried vegetables on the bottom and stew for half an hour. All local restaurants in Shaoxing regard this dish as a traditional "home cooking". .
& gt& gt& gt More exciting contents about the three-minute speech on gourmet Putonghua on the next page.