No matter in study, work or life, everyone has tried to write a composition, which can be divided into narrative, explanatory, practical and argumentative according to different genres. Still at a loss for composition? The following is an introduction to a food composition that I have compiled for you. Welcome to share. Introduce a food composition 1
Love is a warm sun, which warms people's hearts; Love is a bright light that illuminates people's way forward; Love is a small boat that takes people to the other side of love; With the footsteps of love, I gently opened the floodgate of memory ......
One day last month, my grandmother was ill and hospitalized, and this leisurely home began to get busy. Early in the morning, my mother, who never touched the kitchen, was cooking for me in the kitchen. I quietly ran into the kitchen to find out. I was shocked by this scene. The original clean and tidy kitchen was messed up by my mother. I saw her holding a cookbook in her left hand and a spatula in her right hand. She frowned and there was a fine layer of sweat on her forehead. Busy, my mother saw me, stopped her work, loosened her frown, looked at me with a smile and said softly, "Baby, you can have breakfast soon!" "
After a while, my mother finally came out of the kitchen, looking ecstatic:" Come and taste my mother's cooking, son! " Looking at the steaming steamed egg soup, I couldn't wait to scoop up a big spoon, blow it a few times and put it in my mouth. "Ah!" I spit it out immediately, salty and hard, even with a small piece of eggshell. I had to eat dry bread helplessly.
In the evening, my mother kept indoors, looking up information. The next day, I got up early and went to the kitchen to watch the battle. I saw my mother, first prepare the rice cooker, boil water with a gas stove and blanch the chopped spinach. Then knock two eggs into a bowl, stir them evenly, and pour a little warm water into the bowl. Tell me professionally: "The steamed custard can be softer!" " After pouring the spinach, put it in the rice cooker and steam it! Five minutes later, my mother opened the lid of the pot, and a white mist rose instantly. Suddenly, a hot and humid feeling came to my face. In the hazy, I saw that the surface of the yellow and tender egg custard in the white porcelain bowl was smooth and delicate, and it was dotted with green. At this time, my mother poured the seasoning prepared in advance into the bowl, and the seasoning with black sauce suddenly smudged on the surface of the smooth egg custard, just like the quaint ink painting! Tasting the delicious egg custard in my hand and looking at my mother's expectant eyes, my eyes are a little moist.
In retrospect, whenever I was sad, my mother handed me a paper towel to wipe away the tears in my eyes. Whenever I am happy, it is a hug from my mother to share this happy moment with me; Whenever I am depressed, it is my mother's encouraging words that keep me motivated. Thank my mother for her dedication to me. It's good to have you! Introduce a delicious food composition 2
Today, I introduce a delicious snack-steamed buns.
where should I start the introduction? That should start with the first time I ate steamed buns ...
One Spring Festival, my mother took me to the Yuyuan Garden to watch the lanterns. After watching the lantern festival, we went to eat supper. Mom said, "I'll take you to eat Nanxiang steamed buns." As soon as we entered the door, we found a sea of people inside. We waited in line for a long time before it was our turn to get a seat. My mother ordered four steamed buns as soon as she came up. I asked strangely, "Mom, can you finish eating so much?" Mother showed a mysterious look and said, "You will know later."
after a while, the waiter brought four small steamed buns. Mom lifted the lid, and suddenly the smell was fragrant, and a hot air came to my face. I looked at the steamed buns carefully, and they were whisked and thin-skinned. There seemed to be a bag of juice in them, which was similar in shape to steamed buns. No wonder they were called steamed buns. My stomach is growling with hunger at this moment, and I can't wait to enlarge my mouth and swallow four small steamed buns in one gulp. I hurriedly picked up a steamed bun and stuffed it into my mouth, but I vomited it before I tasted it. It turned out that the steamed bun was very hot. Mom said, "To eat steamed buns, you should first lick some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It's really delicious. Sure enough, the four-guest steamed buns were finished by my mother and me in a short time.
After listening to my introduction, your mouth is watering. What are you hesitating about? Try steamed buns quickly. My favorite delicious saying goes, "Food is the most important thing for the people. "In China, almost every place has its own specialties. Roast duck in Beijing, dried bean curd in Suzhou, etc. But I have a soft spot for kung pao chicken. Kung pao chicken is the specialty of Shuncheng Hotel. I once asked curiously, "Why is kung pao chicken the specialty of your hotel? The waiter smiled and said, "Speaking of this kung pao chicken, I have to say its origin, among which Ding Baozhen is indispensable, because he loved chicken when he was a child, and chefs often cooked kung pao chicken for him. After listening to the waiter's introduction, I have a deeper understanding of kung pao chicken. I smelled it with my nose, and a smell came to my nose, which made me drool. I saw that there was a flower in front of this bright diced chicken, and it was all red peppers next to it, just like some rubies were inlaid next to it. I put a piece in my mouth, only to feel the tip of my tongue slightly numb. When I chew it gently, it is tender, crisp and delicious, like chicken, like meat, and it is wonderful. After eating it, I still leave a lingering fragrance. Looking at this empty plate, I licked my mouth and said with a smile, "The taste of kung pao chicken really deserves its reputation. "Introduce a food composition 3
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. Carefully take a bite (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, spicy and exciting. 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 and sweaty. 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. Introduce a gourmet composition 4
In the evening, my mother and I went out for a walk after dinner, and there were already many vendors on both sides of the road shouting and selling mung bean soup. As soon as I saw mung bean soup, I immediately became interested and turned my head and said to my mother, "Mom, I want to make mung bean soup." Mother agreed, but made a request: I want to do it with my mother. Mom readily agreed, so we went for a walk and went to the supermarket to buy materials for making mung bean soup.
The next day, my mother and I started making mung bean soup together. I washed the mung beans several times first, and then put them in water for two hours as my mother said.
once the mung beans are soaked, pour them into the pot and start cooking. At first, mung beans didn't change. After a while, several mung beans began to "dance" gently. After a while, more mung beans participated in the "dance" team. Gradually, all the mung beans "danced" happily and started the "get-together dance". The water also magically changed into a light green costume, which played a drum for the mung beans. Mung beans may dance too hot, and one after another "took off their green coats". When they saw all the mung beans "took off their coats", mom poured half a bag of rock sugar in, turned off the fire, put it aside, and let them cool off and have a rest.
When the mung bean soup is cooked, I thought to myself: What would it taste like if sago dew was put in the mung bean soup? Sago dew tastes q-elastic and chewy. It must be delicious in mung bean soup. So, my mother and I started cooking sago again. I washed the sago a few times first, and then I started to boil the water. After the water boiled, I poured the sago into it. Gradually, the sago dew changed from white to transparent, from small to large and chubby, like a glittering and translucent gem. The sago was cooked and the mung bean soup became cold. I poured the sago into the mung bean soup and put it in the refrigerator to cool it.
When I was leisurely enjoying the delicious iced sago mung bean soup in the air-conditioned room, I saw the uncle guard standing guard in the community. Thought: Uncle Guard is on duty in turn 24 hours a day for the safety of the community, regardless of wind and rain, cold and heat, which is very hard. There are many people in the society who serve the people like Uncle Guard. I should share the mung bean soup with them and express my little mind. So, I started packing with my mother's help. I gave the mung bean soup to the guard uncle downstairs. As soon as I was done, I walked all the way with a heat preservation bag full of mung bean soup on my back, and gave it to two traffic police uncles on duty, a sanitation worker sweeping the floor in the scorching sun and three bus drivers respectively. When I looked at their bright smiles, I also smiled happily.
a small bowl of sago and mung bean soup is full of my little thoughts. I hope my small bowl of sago and mung bean soup can bring them a cool summer. Introduce a food composition 5
The strong aroma of Lamian Noodles is tangy, and beef, soy sauce and coriander are combined to form an unspeakable fragrance, which can be called enjoyment! Take a closer look, the green coriander, black and red watercress and dark brown beef slices set off each other, which is very beautiful and makes people salivate. This is my grandmother's famous flavor snack in Lanzhou, Gansu-beef noodles!
Don't underestimate it. Lamian Noodles in Lanzhou in other places only cheats customers who don't know how to do it. A real Lanzhou ramen restaurant will never have a second kind of food except beef noodles. I was born to hate pasta, but I was defeated at the foot of Lanzhou Lamian Noodles. Nothing can match it. When I went to Gansu, my mother dragged me to a ramen restaurant. As soon as I entered the door, I was a good boy. The customers were full and the business was extremely good.
finally, I got a table, and I ordered two bowls of beef noodles. As soon as I served, my eyes couldn't move away: beef soup was clear and fragrant, radish was white and pure, Chili oil was bright red, coriander was fresh and green, and noodles were smooth and yellow. At first glance, it looked like a beautiful abstract painting. I heard that Zhang Shu, a poet in Qing Dynasty, once wrote a poem for beef noodles! "After the rain, the golden city will stay. Cross the Yellow River several times, and the road is poor near the river. Lamian Noodles smells like a thousand silks, but Master Ma is the only one. Delicious food is hard to come by, and looking back at my hometown is far away. Read the sutra at sunrise, and the curtain falls on the white pagoda. Burning incense and sighing, I only hope for beef noodles. " Wow, even poets are impressed by beef noodles, not to mention me?
regardless of the scalding, I ate noodles and drank soup. This face is soft and fragrant, not to mention how beautiful it tastes. It was a little cold, so I took it to my mouth with chopsticks. The taste, as if the whole person is immersed in beef noodles, is irresistible. After a few moments, I ate clean. I haven't had enough!
I hurried to the kitchen. At that time, the chef happened to be making noodles. I almost lost my mind about that craft. The chef is dressed in white. He mixes the white dough together with a strong hand, then rubs it and rubs it, so that the dough becomes a perfect semicircle. The flour is like catkins flying all over the sky, like white and beautiful snowflakes, and it dances on the dough like a light and pure white butterfly. Suddenly, the chef picked it up with both hands and pulled the dough rhythmically with skillful gestures. The dough danced wildly under the waving of both hands. He suffered badly, and the speed was too fast. In a short time, a mass of noodles was turned into noodles by flexible big hands and fell into the pot like silver silk. Oh, my god! That was a wonderful performance!
Fuyang is far from Gansu, and you can only go in winter and summer vacations. No matter where I eat beef noodles, I just can't find any authentic taste, which is not as delicious as Lanzhou beef noodles at all. In retrospect, the smell of Lamian Noodles lingers between my teeth.