1. When writing an essay on the topic of braised beef noodles, you should write from the aspects of color, aroma and flavor

Before I tasted boiled beef, my favorite food has always been Sichuan. Beef Noodles. There is an ancient landmark in our city, the Ring Temple. There is an inconspicuous old Sichuan Beef Noodles shop in the alley on the edge of it. It has no eye-catching signboard and the front door is very ordinary. I come here every time. People in the urban area can't help but rush here to eat a big and spicy bowl of Sichuan beef noodles. The familiar aroma of beef soup has long been wafting in the air and can be smelled from a distance. It is really like an invisible enchantment. The smoke draws people's noses into the store. I wonder how long this old store has been open? In my impression, it has existed since I could walk. I vaguely remember that the owner was jointly funded by several veterans. The furnishings in the store are very antique, with red cypress tables and chairs, wooden chopsticks and porcelain bowls. It has the feel of an ancient inn. There are two chefs in the shop, one is fat and one is thin, one is tall and one is short. They have different figures, just like the great comedies of the mime era, Lao Lai and Hardy. They are also responsible for collecting cash. There are also two waiters at the counter. I don’t remember these two because I didn’t pay. The customers who come here to eat noodles are usually experts, and they are very professional even when ordering noodles. “Boss, please have a bowl of Daqinghong.” Or "Da Te Hong" is not a noodle name, but an abbreviation. Da Qing Hong refers to a large bowl of spicy beef noodles with onions, and Da Te Hong refers to a large bowl of extra spicy beef noodles. Chinese He is smart and knows how to speak concisely and concisely. Don't talk too much, but focus on the key points. Both parties can understand it as soon as they hear it. Instead of wasting your lips and tongue, it is better to save your energy and eat more noodles and drink more soup. From my Baidu In the early days of the space, I would sit down in person and take a few bites before I could judge in my head whether it tasted right or not. There is a common phenomenon in Taiwan’s beef noodles. For some reason, it seems that beef noodles must be eaten with some sauerkraut. Some people, Plenty of sauerkraut was put into the noodles. The sauerkraut overshadowed the beef, and it was so bright and colorful. I didn’t even dare to touch it because it was sour before it was tasted. Some of the beef noodles had a turbid soup, so they must have been stewed sufficiently, but some had a strong color and strong taste. Some are light, some are red and black, and have more soy sauce flavor than beef flavor. The beef noodles in this old restaurant have a unique taste, and the soup is made from the family’s secret recipe, which is unknown to outsiders. It has never changed. Its meat is tender and its noodles are tender. Its soup is rich in flavor. Since it is advertised as Sichuan, spicy food is inevitable. Its soup color is clean and simple, dark but not heavy, red but not oily. It is very refreshing, especially its beef. They are genuine and of the same size. Each piece is gluten-free, half gluten and half meat, and full of texture. So just eating "soup noodles" here is really a fly in the ointment. Its soup and meat are not to be missed. Not only that, the noodles in the old shop are handmade Specially made, it has good toughness and won’t go bad after being cooked for a long time. Many people want to buy their noodles separately, but the boss insists that the noodles can be cooked in the store and not taken out. Perhaps I have been fond of beef noodles since I was a child, so every time When I see the beef noodle sign, I can't help but go in to satisfy my craving. It's the same beef noodle, but the taste is different in each restaurant. After eating beef noodles for many years, I have more or less learned the key to identifying whether the taste of beef noodles is of my liking. My nose seems to Naturally develop the ability to identify beef noodles. You don't need to taste it, but use your nose to identify good or bad beef noodles. You have to smell it at the door of the store and the truth will be revealed immediately! The aroma of good beef noodles is natural and contains no other odors. That dreamy combination of molecules is irreplaceable. It will tightly tie the stomach, hook the soul, and make people fascinated. With this It feels right. Every time I use this method, I stand at the door of the store. If my nose doesn’t react, I can leave without worries. In fact, the ingredients of truly delicious beef noodles are not necessarily fancy or fancy. Too many ingredients will confuse the deliciousness of the original soup, and the soup is the key. The pure and rich beef aroma is enough to make people salivate. The original flavor is the best beef noodles. The aroma and spiciness of Sichuan beef noodles are just right. It appealed to my appetite, so I became addicted to it like a marijuana smoker. I thought of it when I was writing my name on the gold medal list, I thought of it when I was frustrated and sad, and I also thought of it when traveling in a foreign land. No matter whether I am happy or sad, I always want to take a bite. Beef noodles, it will soothe the stomach in time. I have been sick in bed several times, and my mind has been so longing for that time-honored beef noodles.

2. I beg for an essay on braised beef noodles

Before I tasted boiled beef, my favorite food has always been Sichuan beef noodles. There is an ancient landmark in our city, the Ring There is an old and inconspicuous Sichuan beef noodle shop in the alley on the edge of the big temple. It has no eye-catching signboard and its front door is very ordinary. Every time I come to the city, I can't help but come here to have a big bowl. The spicy Sichuan beef noodles, the familiar beef soup aroma, has long been wafting in the air, and can be smelled from a distance. It is really like an invisible smoke that enchants people, pulling people's noses towards the store.

I wonder how long this old store has been open? In my impression, it has existed since I could walk. I vaguely remember that the owner was jointly funded by several veterans. The furnishings in the store are very antique, with red cypress tables and chairs, wooden chopsticks and porcelain bowls. It has the feel of an ancient inn. There are two chefs in the shop, one is fat and one is thin, one is tall and one is short. They have different figures, just like the great comedies of the mime era, Lao Lai and Hardy. They are also responsible for collecting cash. There are also two waiters at the counter, but I don’t have much impression of these two because I don’t pay.

The customers who come here to eat noodles are usually experts, and they are very professional even when ordering noodles.” "Boss, come and have a bowl of Daqinghong" or "Datehong" is not a name, it's an abbreviation. Daqinghong refers to a big bowl of spicy beef noodles with onions, and Datehong refers to a big bowl. Extra Spicy Beef Noodles. Chinese people are smart and know how to speak concisely and concisely. Don’t talk too much, focus on the key points. Both parties can understand it at once. Instead of wasting your lips and tongue, it is better to save your energy and eat more noodles and drink more. Mouth soup.

From my Baidu space

In the early days, I would sit down in person and take a few bites before I could judge in my head whether it tasted right or not. There is a common phenomenon in beef noodles in Taiwan. For some reason, beef noodles seem to be eaten with some sauerkraut. Some people put a lot of sauerkraut into the noodles, and the sauerkraut overwhelms the beef. It is bright and eye-catching. I have not tried it. It becomes sour first, and you dare not touch it. Some beef noodles have a turbid soup, which must have been sufficiently stewed, but some are heavy in color and light in taste, and some are red and black in color, with more soy sauce flavor than beef flavor.

The beef noodles in this old shop have a unique taste, and the soup is a secret recipe passed down by the family, which is unknown to outsiders. It has never changed since childhood. The noodles are tender and tender, and the soup is fragrant. It is advertised as Sichuan, so spicy food is unavoidable. Its soup color is clean and simple, black but not heavy, red but not oily, and very refreshing. Especially its beef is genuine and of the same size. Each piece is ribbed, half gluten and half meat. , full of taste. So just coming here to eat "soup noodles" is really a fly in the ointment. Its soup and meat are not to be missed. Not only that, the noodles in the old store are handmade and have good toughness. They will not become rotten after being cooked for a long time. Many people think I buy their noodles separately, but the boss insists that the noodles can be cooked in the store and not taken out.

Maybe I have been fond of beef noodles since I was a child, so every time I see the beef noodles sign, I always think I can't help but go in to satisfy my craving. It's the same beef noodles, but the taste is different in each restaurant. After eating beef noodles for many years, I have more or less learned the key to identifying whether I like the taste of beef noodles. My nose seems to have developed a natural affinity for beef noodles. To distinguish good from bad, you don’t need to taste it, but use your nose to smell it. You should smell it at the door of the store, and the real thing will be revealed immediately! The aroma of good beef noodles is natural and contains no other odors. That dreamy combination of molecules is irreplaceable. It will tightly tie the stomach, hook the soul, and make people fascinated. With this It just feels right.

I use this method every time. I stand at the door of the store. If my nose doesn’t react, I can leave without worries. In fact, the really delicious beef noodles are The ingredients are not fancy or too many. Too many ingredients will confuse the deliciousness of the original soup, and the soup is the key. The pure and rich beef aroma is enough to make people salivate. The original flavor is the best beef noodles.

The aroma and spiciness of Sichuan beef noodles just hit my appetite, so I became addicted to it like a marijuana smoker. I thought of it when I was nominated for the gold medal, I thought of it when I was frustrated and sad, and I thought of it when I was traveling to a foreign land. I also think about it. No matter whether I am happy or sad, I always want to eat a bite of beef noodles. It will comfort my stomach in time. I have been sick in bed several times, and my mind has been so longing for that time-honored beef noodles. 3. The end of a 400-word essay on Braised Beef Noodles that tastes great

During the summer vacation, my parents took me to eat Xiao Long Bao. The taste was simply - it tasted great! When we arrived at the Xiaolongbao shop, there were so many people! We found a table that had just left and sat down to order.

A quarter of an hour later, the steaming steamed dumplings arrived. I moved forward to take a look, but was hit by the hot air.

"Oh! It's so hot!" Mom saw it and said with a smile: "Little greedy cat, wait until the heat dissipates a little before you go see it!" When the heat dissipates a little, I can't wait to grab one. . The snow-white steamed buns look so delicious.

I took some vinegar and took a small bite - wow! The delicious broth immediately flowed into my mouth. The aroma of meat combined with the aroma of some vegetables really makes me have an unforgettable aftertaste! After sucking up the soup, I took another big bite.

Hmm! Delicious! I don’t know what kind of meat this stuffing is made of, and a little bit of vegetables mixed in, making people want to eat it. The tender meat filling and smooth dough are simply beyond words to describe.

At this moment, I couldn't help but said loudly: "It tastes great!" I devoured the Xiaolongbao quickly. When my father saw it, he jokingly said to me: "Are you the Xiao Long Bao culprit?" After eating, I touched my belly, burped, looked at the Xiao Long Bao behind the counter, and thought: I can only wait until next time. Coming to eat you.

I reluctantly left the Xiaolongbao shop. In this way, I gradually fell in love with Xiao Long Bao. 4. Write an essay about Jin Dawan Beef Noodles

My hometown is Lanzhou.

This is a beautiful place with distinct four seasons. There are many specialties in my hometown, such as: yellow river honey (a kind of melon), white melon, white pink peach, lily, and soft pear.

But my favorite is the beef noodles from my hometown.

There are many beef noodle restaurants in Lanzhou, some of which are as large as hotels. The more famous ones are Jinding Beef Noodles, Master Huang, Ma Zilu, etc.

Most of them are small shops covering an area of ??tens of square meters, either in downtown areas or on the side of the road. Both adults and children in Lanzhou love to eat beef noodles, especially early in the morning. Many people regard it as breakfast.

It’s great to have a bowl of beef noodles. The characteristics of beef noodles are one clear, two white, three red and four green.

Yiqing refers to the clear soup of beef noodles. The better beef noodle soup is the soup with boiled meat. Although the soup is clear, it tastes good; Erbai refers to the white of radish and noodles in beef noodles. ; The three reds refer to the red pepper color of the beef noodles; the four greens refer to the coriander and garlic sprouts in the beef noodles. There are many types of beef noodles, including: capillary, one-thin, two-thin, three-thin, leek leaf, dakuan, two-pillar, buckwheat noodle, etc.

Friends, come and have a bowl of Erxi! You see, the nimble master has prepared some noodles for you! Pull out the noodles, ladle out the soup, season the meat, season with chili oil, and sprinkle with coriander and garlic sprouts! Please eat! Of course, you can also add side dishes such as cold cucumbers, shredded potatoes, and tea eggs. By the way, let me tell you a little secret! When I eat beef noodles, I usually have a bowl of noodles, one tael of beef and two tea eggs! I love the beef noodles from my hometown. If I don’t eat them for a week, I will be extremely greedy! There are now beef noodle restaurants all over the country, but due to water quality, people's habits and other reasons, most of them have changed their taste.

If you want to eat beef noodles, the most authentic one is in Lanzhou! Friends, welcome to Lanzhou as a guest, I will invite you to taste the authentic beef noodles. 5. Essay on Beef Noodles 300

A steaming bowl of beef noodles was served, and I was enveloped in the lingering heat.

This hot air has an alluring aroma, mixed with the fragrance of beef, vegetables, white noodles and soup. Such a bowl of noodles aroused my appetite.

The noodles are made of fine wheat, smooth but not greasy. When you put it in your mouth, every noodle is so full and tough. After eating such a mouthful of noodles, you can drink a spoonful of soup. It's full of flavor, moderately salty, and the oil is lard, but it's not disgustingly greasy at all. Put less oil and add green vegetables. It is vegetarian and naturally masks the taste of lard. After eating this kind of noodles, this kind of soup and vegetables, after being "processed" by the teeth, it flows slowly and thinly towards the esophagus, then swallowed, and reaches the stomach. The process is so satisfying.

Lie down on the table and observe its appearance carefully. The long white noodles are plated in the bowl. They are delicate and have a heavy feeling. The light brown soup and the carefully made beef soup are overflowing. When you eat the noodles, you can't help but want to put your chopsticks in. The beef is cut into thin pieces and is brown with a slight brownish-red color. When you chew it into your mouth, the meat is delicate and has the unique fragrance of beef, with some beef tendons attached to it. , and pig fat are two completely different flavors. It is light yellow and you don't feel greasy at all, but it is so delicate and chewy. The noodle soup composed of these is a very good bowl of noodles that will not make people tired of eating it, but will eat it. If you still want to eat it, go ahead and try your luck on your taste buds.

Such a full bowl of noodles was quickly wiped clean by me. After eating, the beef, vegetables, white noodles and soup are rolling in your stomach. It is warm and warm, with a strange warmth. You will be intoxicated in this fragrant beef noodles. You will drool. ? As long as you have enjoyed it, I guarantee you will come back next time. For only 7 yuan, you can get a mouth full of aroma, the deliciousness of beef, the simplicity of vegetables, the nutrition of white noodles, and a full belly of good food. Mood... 6. Please write a food composition about beef noodles

As the saying goes, "Food is the most important thing for the people". There are many delicacies in our country. What is my favorite food? Let’s count the beef noodles.

The color of the beef noodles made by my mother is very beautiful, and the snow is falling for ten miles. I remember one time, when I came home from school, I smelled a strong aroma as soon as I arrived at the door of my house. I thought it must be my mother's beef noodles. So I quickly opened the door, and as expected, my mother was cooking beef noodles. After a while, the beef noodles were finally ready. I carefully observed the appearance of the beef noodles: a layer of thick spicy sauce with 3 or 4 slices of coriander on top, like lotus leaves growing in the river, and 5 or 6 pieces of beef inside, like small fish in the river. There were noodles lying inside, and its white body was soaked in spicy beef soup, exuding a spicy and fragrant smell, which made my mouth water.

The preparation of beef noodles is very simple. First add the seasonings and chili sauce to cook the beef, then put it out, clean the pot, then pour some water and cook the noodles for 10-20 minutes. Then add the cooked beef, and a delicious pot of beef noodles is ready.

The beef noodles taste very good. When I eat beef, no matter how spicy or hot it is, I always eat it with big mouthfuls. As soon as I eat it, it is so spicy that I feel like I can spit fire. , but soon, the aroma of beef noodles reverberated in my mouth. It was really delicious. After that, I would continue to eat beef brisket, beef, and beef tendon. I would not stop until it was so spicy that I shed tears.

The beef noodles cooked by my mother are deeply remembered in my mind because they are so delicious! 7. Essay "500 Words Beef Noodles"

Have you ever eaten Lanzhou beef noodles? It would be a pity if you haven’t tried it. If you have time, try it. It will ensure that you have a feast that you will never forget.

Since there is beef noodles, naturally there is a brand of beef noodles! There are Jinding, Master Huang, Yu Mu, Shajia...the variety is so dazzling that I don’t know which brand to choose. Master Huang’s beef noodles are my favorite.

There are many types of beef noodles, which are divided into width and thickness. There are capillary noodles as thin as a thread, erxian noodles as thick as eyeglass frames, leek leaves as wide as leek leaves, and leek leaves as wide as a belt. Wide, wide...I often eat leek leaves or capillaries.

After introducing the brand and type, let’s take a look at its appearance. Beef noodles pay attention to "one clear, two white, three red and four green", "one clear" means the soup is very clear, "two white" means white noodles and radish white, "three red" means red spicy pepper, and "four green" means green garlic sprouts. The beef noodles are garnished with garlic sprouts and chili peppers, which will make you salivate and whet your appetite.

Seeing such beautiful beef noodles, I think you must be very greedy! This noodle tastes very strong. Firstly, it is soft and the soup is still clear after being soaked in blanching for twenty minutes. Secondly, it is fragrant. It is blanched with beef bones and added with special condiments and garlic sprouts. It is light and fragrant; thirdly, it is fragrant. It’s not greasy. Even though it contains beef, it doesn’t taste greasy at all. You can also add a little condiments like vinegar as you like, so you can say: it tastes great! very beautiful! Very good"!

You think such delicious beef noodles must be very expensive! hehe! You are totally wrong if you think so! A bowl of beef noodles only costs more than 3 yuan. It is so delicious and affordable.

After listening to my introduction, I think you must

want to eat beef noodles! Come, let me buy you a bowl. 8. Sentences describing the deliciousness of braised beef

1. The color is red, the meat is fragrant, the meat is soft and delicious, and all the delicacies in the world are the most delicious here.

2. Beef is a food loved by people all over the world. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. People love it and enjoy the reputation of "the proud son of meat".

3. The taste is delicious and the meat is rich in aroma. As the saying goes, "This flavor can only be found in heaven, and is rarely seen on earth."

How to make braised beef

Ingredients: beef ribs, potatoes (or soybeans, white radish)

Accessories: bean paste, aniseed, bay leaf, dried chili, ginger Garlic and green onions

Preparation steps:

Step one: Put the whole piece of meat into boiling water and cook to remove the blood.

Step 2: Cold-dry the meat and cut into 3CM pieces, set aside.

Step 3: Heat the pan, heat the oil until it is 60% hot, add the ginger slices, garlic cubes until fragrant, then put the beef cubes into the pan and fry (3-5 minutes)

Step 4: Set up a steamer, put the fried beef into the pot, add water, the ratio of water to beef is 5:1. Increase the heat until the water boils.

Step 5: After the water boils, turn down the heat a little, add aniseed, bay leaves (two pieces are enough), three spoons of soy sauce, a little vinegar, a little sugar (rock sugar is best), stew for half Hour.

Step 6: While the beef is stewing for half an hour, heat the oil in a wok and stir-fry the bean paste. After half an hour, pour it into the steamer and add a little dried chili pepper (if you like a numbing taste, you can add a little Sichuan peppercorns).

Step 7: After the beef has been stewed for an hour and a half, add the chopped potatoes and white onions. Simmer for another half hour to forty-five minutes, until the soup turns deep red, then turn off the heat and put it in a basin.