2. Write a composition about vinegar radish.
Sometimes I wish I were a bird without feet, just flying all the way, moaning all the way, nonstop, nonstop ... Unlike other birds, they have nothing to do all their lives and can't leave the Woods where they live. I think my life may be only five years, three years, or even shorter, but I must be a bird that leaves traces in the sky with my own sweat and faith-my wings have become extremely hard, my eyes have become more firm, and my heart has become warmer.
Voltaire once said: Work frees people from three evils: boring life, running amok and poverty.
I think: if life is a long waterfall, then work is the gravity that makes the water fall. The moment I rushed off the cliff, it was the beginning of my life. Whether I like it or not, I am making the most beautiful flight. Stagnation only embarrasses me. Rock is my transit point. Even if I stop, I will never forget my colorful life. Falling rapidly, let me shout a cry that resounds through the earth; Fierce collision can make my heart beat more. High-paced life makes me constantly think about how to create a wonderful drop of water in uninterested sports; I will never be willing to let my life stop in the desert garden, only let the breeze push me to think, indulge in boredom, indulge in fantasy and go to the countryside for vulgarity.
"The change of seasons, like an exciting and endless drama, flows through my fingertips." Life is so short, but it is enough for us to pave our own path. Just like the thin water flowing on the flat road after rain, if you can't find a way out in a hurry, it will inevitably lead to endless sadness. The work has provided us with a little lesson of chicken management, which is a direction to return to the track. If life is an accurate watch, then work is a perfectly meshed gear in its belly. Regular operation has laid down a scientific generation order law for the day, night, spring and autumn of life. The more precise the design, the more accurate the walking time. My job keeps me from running around like a headless fly or reaching out like a madman. But to create my value in a short time. Until the day when the coffin is closed, even if I am not a great man, I am by no means an idiot or a madman.
Sometimes I wish I had Nietzsche's courage. I can compare myself to the sun and carve a world-famous name in the golden light. Maybe you think I'm young and frivolous, but I'm just delirious in my dreams. But how do you know there are no stars in my sky? If life is a flowing sky, then work is a touch of Hui Jin in this process, burning like the sun, dazzling yourself and warming others. Don't turn into a barren moon, let other planets control their body temperature, exchange repeatedly, and have nothing. Work makes life extremely full, just like a jar full of honey, which not only increases the quality of the jar, but also enriches its connotation and value.
Life is a record of walking, all the way across the desert ocean, suddenly a vast; Meet the mountains again, adding a twist; There are endless flowers and fruit trees to increase the joy of harvest ... Everything, work is for a better life, work is the capital of life, and work is the inevitable way to reflect the value of life. Life is endless, the geese return, the water is gurgling, and the heart is full.
Write a 500-word composition about radish.
There is a clearing in the backyard of my aunt's house. Once we went to her house, my aunt said, "It's a pity that this place is empty. Your parents like radishes. Let's order white radish here. " Our whole family is very happy. So, my aunt brought seeds, my father turned the ground, my mother planted seeds, and my sister and I watered them. In less than an hour, the radish was planted. In the next few months, we went to my aunt's house many times. Radish grows day by day. First, seedling, green embellishment; Later, leaves grew, dense, like grass. Aunt said, "It's too dense. Radish won't grow. " She grows radishes with her mother. Aunt said, "In a few months, you can come back to eat radishes." Chinese New Year is coming, and we went to my aunt's house again. Aunt has picked all the radishes in the backyard. I went to have a look. Wow, what a big radish! Fat in vain, lying there, like a pile of white lotus roots. I picked up one and weighed it in my hand. I think it weighs three or four pounds. Our lunch today is to rob jiaozi, my father's favorite. Mom mixes the noodles and aunt makes the stuffing. I saw my aunt picked up a big radish, washed it, shredded it, chopped it, squeezed out the water, then put it in a pot, added salt, pepper powder and clear oil, and made a pot of dumpling stuffing. Our whole family worked hard together and soon ate hot jiaozi. This radish jiaozi tastes really delicious. After eating jiaozi, my father asked my sister and me, "Is this radish jiaozi delicious?" My sister and I argued and said, "Delicious!" Dad said, "Tell me, what's the good of this radish?" I said, "Radish is cheap and has high nutritional value. It is a good tonic for strengthening the body and strengthening the brain." Sister said: "Radish contains a lot of vitamin C, raw radish can eliminate phlegm and quench thirst, purge fire and detoxify, help digestion, cooked radish is rich in nutrition, and can also prevent heart disease and cancer." Dad said, "You're all right. As the saying goes, eating radish and ginger in winter keeps the doctor from prescribing medicine. This radish still has many good places! " Then, the father asked, "Do you know the most valuable quality of this radish?" My sister and I thought for a long time and shook our heads. Dad said: "Think about it, is this radish down-to-earth, not showing off, not showing off?" It grows very short on the ground, but it buries the' fruit' in the ground. Unlike cucumbers, tomatoes and other fruits, it hangs bright red and green fruits on the branches to show off. " Dad continued: "It is neither as green as cucumber, nor as round and delicate as tomatoes and apples. It looks simple and clumsy, but it has been silently dedicated to people and is willing to be an unsung hero. " After hearing my father's words, my sister and I nodded silently. Yes! The quality of this radish is really precious! It not only gives us nutrition and health, but also inspires us how to be a man.
4. composition of selling white radish 400 self-report
Hi! Hello everyone! I am a white fat radish. A few months ago, my master planted my embryo on this land, and I slowly grew and matured from the wet and soft land.
We look simple and lovely, with a big head and a small body, a fibrous root under us, and a green flower-shaped hat on our heads, like a big umbrella to shelter me from the wind and rain.
Our radish family is divided into two groups, carrots and white radishes. Our white radish family enjoys the reputation of "small ginseng in October". People often say that "eating radish in winter and ginger in summer does not seek medical advice." White radish is also rich in vitamins A, C, protein, carbohydrates and trace elements of calcium and iron. Everyone knows that pears are high in vitamin C. Do you know that the vitamin C content in our radish is eight to ten times that of pears? This vitamin C can improve immunity and prevent cancer.
Speaking of eating (a little scary), there are many ways-you can fry, stew, marinate, soak, cold salad and so on. Speaking of taste, stewed radish is the best. Chop the leaves of radish first, then scrape off the skin with a scraper, then wash it and cut it into cubes with a knife. If you like. You can put some beef in the stew first, then put it in when the radish is almost cooked, and add a little salt and onion, so that the radish will taste better. The smell of stew will make your mouth water. Take a bite. How cool! (Not good. My mouth is watering (thousands of feet).
"ah!" I gave a scream. My dear master has cut it into eight pieces and swallowed it.
5. What does this passage tell you about your writing? During the Anti-Japanese War, Mr. Liang Shiqiu was invited by his friends in Shangqing Temple to visit his good friend Mrs. Yang. This lady Yang has a unique skill, and she is best at making pork ribs and radish soup, which is often used to entertain guests and enjoy it. During the dinner, the lid of the bowl was opened and the aroma was fragrant. The ribs are rotten without residue, and the radish is cooked thoroughly without mud. How about soup? Everyone is pouting, and it is inevitable to praise them and ask the host the secret of radish soup on this table in unison. "How much water do you need to add? How long does it take to cook? With slow fire or fierce fire? " , everyone asked. The host just grinned: "Home cooking is just a question of disrespect." The guests seem a little disappointed. What secrets can't be revealed when cooking soup? At this time, an outspoken friend spoke. He said, "In fact, the reason is very simple. Put more ribs, less radishes and less water! " Everyone laughed. Maybe the truth is often ridiculous. The master ignored him at once.
After the banquet, Liang Shiqiu returned to his friend's house in Shangqing Temple. His friend asked him if the secret recipe for cooking pork ribs and radish soup announced by his outspoken friend was credible. Mr. Liang is a pragmatic man and replied, "As he said, I might as well try!" " So, the two of them started the experiment and achieved great success. This unique skill of Mrs. Yang is no longer unique.
Mr. Liang Shiqiu, a great prose writer, realized the truth of making a fuss from this little incident. It's not easy to throw words on the ground and send out Shisheng Jin, but it's not difficult to achieve something in words without making people feel boring, is it? Cut the crap, this is the secret, just like adding less radish and water to soup.
6. The radish in my hometown has been on the market since the second grade composition 100 in early autumn. Radish is one of the main vegetables in people's homes. Juice is sweet and nutritious, which is also good for the digestive function of human body. Therefore, the folks have the name of "October Radish Race Ginseng".
My hometown is a mountainous county in northwest Sichuan. Radish is an important vegetable, which can supplement the shortage of staple food in difficult times, so my hometown people cherish radish very much. How to eat radish well? When I was a teenager, I always ate a big radish raw with it between my left and right. At that time, I had never cut with a knife. First of all, I went to the radish pile and found a long radish with a round head and a thin tail. I just raised my knee, took the radish's head and tail in my hands and hit it hard on my knee. The big radish snapped off from the middle, and the sweet and juicy radish was chewing in my mouth. That's so cool. When I grow up, I think this way of eating is not elegant and hygienic. So I gradually cut the radish into thick round pieces with a knife, but when I eat it, I always feel that there is an iron smell cut by the knife. So when no one is around, I still like to chop the radish from the middle, but now I don't have to chop the radish with my knees, but I chop it in the corner of the chopping board.
There are many ways to eat radish in my hometown, which can be fried, stewed, cold and mixed with staple food. Fried radish is easy to operate, just slice and shred. After the oil is heated, add ginger slices, sea pepper, pepper and onion to stir fry, then pour radish slices (shredded) and add salt and sesame oil, which is a home-cooked dish with high quality and low price.
Every New Year or when guests come to our home, a series of cold dishes with radish as an important content is essential, such as cold white meat, cold shredded chicken, cold dried bean curd, and cold shredded three (shredded radish, shredded seaweed and shredded lettuce). With radish as an important auxiliary material, head lift. When it's too greasy, this dish is the most popular dish for flavoring and wine, but there is also radish salad. Soy sauce, aged vinegar, Chili oil, pepper oil, chicken essence, sugar, sesame oil, shredded onion, mashed garlic, coriander, etc. Look at their tastes, but not less, so that it is slightly spicy, salty and sweet, and the color is red and bright. These dishes taste best when they are used to roll pancakes or spring rolls, and can be regarded as special snacks between banquets. In fact, the nutritional value of radish is really not low.
Farmers in their hometown have the habit of storing a large number of radishes in autumn, either pickling or cellaring, or drying them to make dried radishes in case there are no fresh vegetables at home in winter. Every autumn, dig a big pit in the empty corner near the house, and then bury the radish in it for storage. The storage of radish is by no means just digging a hole, but before storage, the head of radish must be cut off, and then the big head should be discharged in the into the pit, and finally buried with soil. Because radish will continue to grow during storage, although the growth is not obvious, it is enough to drain all the water in its body. After draining the water, the original radish will turn into bran-heart radish, which is naturally not delicious.
7. Write a composition about dried radish. I especially like to eat dried radish. Whenever I eat porridge, I eat a few slices. Last Sunday, my grandmother and I pickled an altar of dried radish. That day, my grandmother and I went to the vegetable field and picked a basket of big radishes. After returning home, we washed the radish. White radish is round, which makes people reluctant to eat. We washed the radish, and then I cut the radish into pieces the size of orange petals. These radish pieces are slightly transparent, white and crystal clear, like Sydney. Looking at the radish, I think it must be very delicious. When I put them in my mouth, they are crisp, sweet and a little spicy. Oh! What can I say about the dried radish pickled from such a great radish? Grandma put the radish pieces into the pot, sprinkled with 2 Jin of salt, and kept turning the radish pieces while sprinkling salt, so that the salt would be evenly distributed in each radish piece. After a day of pickling, the water in the radish came out and it was wet. At this time, the dried radish should be dried in the sun for about three days. We have prepared materials: star anise, pepper, Chili powder, salt, sugar and monosodium glutamate. Just dry it. Only in this way will the taste be better. After putting these materials in, I kept rolling and soaking dried radish. In five days, I can taste it. Today, when I was eating porridge, I couldn't help eating a dried radish. Ah! Crispy and delicious! I ate a whole bowl of dried radish porridge. Now, whoever asks me what I like best in my hometown will proudly say, "Dried radish!" " " .