First, we pinch off the ears of wheat one by one, then put them in a pot to stew them, and then pinch them into grains. Before all the processes were finished, I couldn't bear the hunger, so I put a handful of wheat in my mouth. After repeated persuasion by my mother, I didn't eat any more. When the ears of wheat were all crushed into grains, mother took them to her own stone mill (at that time, almost every family in the countryside had a stone mill). Lift the upper fan of the stone mill, put a rose copper coin on the navel, and then put the stone mill away. Pour the cleaned wheat grains on the millstone, insert an orange stalk on the millstone, and we pushed and pulled together with our mother and turned around the millstone. Because there are copper coins between the two millstones, and there is a certain gap between the millstones, it saves some effort to push them up than to grind them. Even so, we still tried our best. The wheat grains on the millstone kept falling, and small rolls of flour kept falling around the millstone, not too long, like a broken matchstick.
We are all sweating on our faces, but we are in a good mood, because we will have enough to eat soon, and it is a good food. Our sweat is increasing, and the small rolls around the millstone are piled up at random. When all the wheat grains on the millstone are gone, we stop panting.
Mother gently swept the small rolls around the millstones with a broom, lifted the upper fan of the stone mill, and carefully cleaned the two millstones. Only then did we go to the building with her. I was so anxious that I couldn't see what auxiliary materials my mother had prepared (maybe some garlic juice or something, there was no good food in those days) and wolfed it down. That feeling was really better than eating a French dinner!
Time flies, and this unforgettable childhood has become a thing of the past. With the improvement of people's living standards and the progress of science and technology, various traditional famous foods and famous foreign foods have also been put on the table of ordinary people. People can enjoy the delicious food in their spare time, but for me, the most unforgettable thing is eating the mill made with my mother, which is probably unprecedented in the world today.
May all people never feel like me again, and may all people taste the delicious food in this world with a quiet mind-grinding and turning!
2. Write a 450-word composition about food: "Ah, it smells good ..." Visitors who come here have heard several praises from time to time, and the annual food festival has begun, and this is the food street.
At ten o'clock in the evening, we came to the food street, with colorful flags fluttering, fragrant waves, crowds of people and laughter. The delicious food is on the table as well, which makes people drool.
Beijing roast duck, Japanese food, mutton kebabs, deep-fried fish balls, Sugar-Coated Berry ... In short, there are countless. My mother clung to me and was afraid that I would get lost. Of course, because the crowd was crowded, I managed to get to the front.
Huh? Then why are there so many people? I didn't know until I went there that I was selling mutton kebabs, and my mother was holding them and squeezing them in. The beach owners were singing and dancing while testing the mutton kebabs. Look at a steaming mutton chuan being roasted, and others buying it one by one. My mouth watered down three times in thousands of feet, and I begged my mother to buy one without paying attention. On this day, my mother finally showed mercy and bought me a bunch, tasting the delicious food on earth. My tongue almost fell off! My mother and I came to the stinky tofu beach in Wuhan, where the words "the first stink in the world" were written. Yes, I smelled a pungent smell.
Mom said, "Why don't you and I try this? It is said that stinky tofu is rich in plant lactic acid bacteria, which has a good effect on regulating intestine and bonding stomach!" As soon as I heard it, I realized that stinky tofu also has nutrition, so I promised to come down. I tasted it, and it was really delicious. I didn't care to wipe my greasy mouth, but I just ate it with relish.
It's still memorable to this day. With fewer people, our actions are much more convenient.
Walking, unconsciously, I came to a small beach called "Indian Flying Cake". The stall owner can be called a "martial arts expert" with good martial arts. The stall owner put the flour on the iron plate, softened it quickly, and then skillfully and easily threw it up. We were dazzled. The pie was folded up and down, left and right, tested for a while with fire, and it was sweet and delicious in my mouth ...
3. A composition introducing a kind of food 600 words introduces a kind of food-Xi 'an mutton bread in soup.
As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicacies you must taste.
Mutton bread in soup is very particular both in practice and in eating. When making, the high-quality mutton is washed and sliced first, and then boiled with various seasonings. At this time, the store will give you a big bowl and two buns.
The most important thing to eat mutton steamed buns is to break them. The finer the better, the more delicious they will be when soaked. Usually, it is enough to make the soybeans smaller. Then pour the hot mutton soup into a bowl, and at the same time, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil spicy seeds, and a bowl of mutton buns is finished.
Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art. Red chili pepper oil floating on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed buns are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, vermicelli is like layers of waves, the pieces of steamed meat are like dotted islands, and the green scallions are like lush trees dotted on the islands.
The smell of mutton bread in soup is also very attractive. The rich fragrance has already spread around with the hot air, and it is like an invisible hand hooked my nose, which makes my mouth water.
At this time, I also forgot to be a gentleman and wolfed down my food. It's really fresh, fragrant and spicy. The mellow flavor of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread, and the spicy flavor of oily spicy seeds are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied garlic, you will enjoy it even more. The soup is fresh but not greasy, the mutton is fat but not greasy, the steamed bread in soup is delicate and soft, full of the delicious soup and the original flavor of the steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of the mutton steamed bread in soup. After eating all this, I was feverish and sweaty. In short, I just said one word: "Cool!"
Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he was unsuccessful and lived on the streets of Chang 'an. One day, there were only two pieces of steamed buns left on him, which were too dry to swallow. A kind-hearted mutton shop owner saw his pity and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry buns and ate them. He was so hot that his hunger and cold disappeared. Later, when he became emperor, this delicious food became famous.
Mutton bread in soup is now well-known. It is deeply loved by people of all ethnic groups in the north, and many international friends are also scrambling to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.
Gourmet-Wheat Shrimp Soup
Speaking of wheat and shrimp soup, it is really a delicacy in my hometown-Ninghai. It is full of color, fragrance and taste, and it makes people eat it all year round. When you come to Ninghai, it will be a great regret if you don't eat a bowl of authentic wheat and shrimp soup.
Wheat shrimp soup shops can be seen everywhere in Ninghai. No matter what season, when you walk into any wheat shrimp soup shop, you have to taste a bowl of wheat shrimp soup carefully, which is really the most beautiful enjoyment! As soon as you step into the store, the hospitable shopkeeper will come forward to say hello with a smile. To serve a bowl of wheat and shrimp soup, you just need to sit leisurely for a while, and the quick waiter will hold out a bowl of steaming and fragrant wheat and shrimp soup from the kitchen. At this time, you will definitely close your eyes, bow your head, take a deep breath, and you can't wait to breathe all the smells that are fresh and fresh into your heart. Then, you can't help but shout, "How delicious!" When you open your eyes and look at the bowl of wheat shrimp soup carefully, you will find that the elegant blue-and-white porcelain bowl is filled with white and soft noodles made of wheat flour, dotted with green chopped green onion, a few delicious and lovely shrimps, a few tender shredded bamboo shoots and a few black mushrooms. Of course, you can also add a golden goose egg, a thick braised pork chop or a crispy pork chop according to your taste. They seem to be naughty to say to you: "Come on, come and eat!"! We are the most delicious wheat and shrimp soup in the world! " When you wolfed down the first bite of wheat and shrimp soup, a fresh and fragrant smell suddenly flooded all over your body, which felt really wonderful! At this time, your appetite is greatly increased, and you want to eat a second bite after taking one bite. You can't wait to swallow the whole bowl of wheat and shrimp soup at once. At this moment, your forehead will be beaded with fine sweat, and your whole body will be warm. It is really a hearty enjoyment!
You may be curious to ask, "It must be very complicated to burn such delicious wheat and shrimp soup?" Let me tell you, actually, it's very simple. All you have to do is put the wheat flour into an ordinary large porcelain basin, add a proper amount of water, make it into a thick paste, flow down the mouth of the basin to look like noodles, and then gently pinch it with chopsticks and flow into the boiling water. The noodles are like little whitebait swimming happily in the pot. At this time, you have to pinch and shovel quickly so that the noodles don't stick to the bottom of the pot. Then, as long as you put the lively shrimps, add the auxiliary materials such as mushrooms and shredded bamboo shoots, and finally, sprinkle with salt, and add the additives such as eggs and large rows, you can taste a bowl of delicious wheat shrimp soup!
If you don't eat wheat and shrimp soup for a few days, you will definitely be greedy. Nowadays, the smell of wheat shrimp soup is everywhere in the streets of Ninghai. Wheat shrimp soup has become a gold-lettered signboard of Ninghai cuisine, and it has spread to neighboring counties and cities. Welcome to Ninghai, I will definitely take you to taste the delicious wheat and shrimp soup!
4. Composition describing food Hakka food
My hometown is Hakka, and I am an out-and-out Hakka. Speaking of the delicious food in my hometown, it's countless, but it's this dish that makes my mouth water when I think about it-making tofu.
This is a well-known dish of Hakka people! Everyone often makes it, and the taste is full of praise! My ingredients are tofu, pork and mushrooms. If you want to make fermented tofu more delicious, putting some green onions is the best choice. Although the material is so simple, its nutritional value is high! Eating fermented bean curd can make up for people who are weak, and can also keep fit and regulate osteoporosis. But its taste is a little salty, but it is delicious. Its soup is mellow, fresh and smooth, and tastes very delicious.
It is said that this dish originated from jiaozi in the north. Because of the lack of wheat in the south, Hakka people used fermented tofu to pin their feelings for jiaozi and Central Plains culture in the north. It is the favorite of Hakkas, whether on holidays or at ordinary times. Although the fermented tofu is fragrant, we should be careful not to eat food that is similar to tofu and pork. Foods similar to tofu include honey, water bamboo, bamboo shoots and pig liver. You'd better not drink too much tea after eating pork.
After listening to my introduction to fermented tofu, can't you wait to taste delicious food? There are many delicious foods waiting for you to taste in my hometown!
5. Write a composition about food. 500 words of fried stinky tofu.
This is the unique local snacks in Jiangnan in winter.
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. Take a bite carefully (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, and it is spicy and spicy. 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 to sell a few pieces, so people who wait are all eating, and 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 20 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, the taste always seems 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.
6. Write a composition about food, as the saying goes in the sixth grade: "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicacies you must taste.
Mutton bread in soup is very particular both in practice and in eating. When making, the high-quality mutton is washed and sliced first, and then boiled with various seasonings. At this time, the store will give you a big bowl and two buns.
The most important thing to eat mutton steamed buns is to break them. The finer the better, the more delicious they will be when soaked. Usually, it is enough to make the soybeans smaller. Then pour the hot mutton soup into a bowl, and at the same time, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil spicy seeds, and a bowl of mutton buns is finished.
Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art. Red chili pepper oil floating on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed buns are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, vermicelli is like layers of waves, the pieces of steamed meat are like dotted islands, and the green scallions are like lush trees dotted on the islands.
The smell of mutton bread in soup is also very attractive. The rich fragrance has already spread around with the hot air, and it is like an invisible hand hooked my nose, which makes my mouth water.
At this time, I also forgot to be a gentleman and wolfed down my food. It's really fresh, fragrant and spicy. The mellow flavor of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread, and the spicy flavor of oily spicy seeds are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied garlic, you will enjoy it even more. The soup is fresh but not greasy, the mutton is fat but not greasy, the steamed bread in soup is delicate and soft, full of the delicious soup and the original flavor of the steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of the mutton steamed bread in soup. After eating all this, I was feverish and sweaty. In short, I just said one word: "Cool!"
Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he was unsuccessful and lived on the streets of Chang 'an. One day, there were only two pieces of steamed buns left on him, which were too dry to swallow. A kind-hearted mutton shop owner saw his pity and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry buns and ate them. He was so hot that his hunger and cold disappeared. Later, when he became emperor, this delicious food became famous.
Mutton bread in soup is now well-known. It is deeply loved by people of all ethnic groups in the north, and many international friends are also scrambling to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.
7. Write an essay on the color and fragrance of hometown cuisine. 600 words of hometown cuisine-Northeast jiaozi
Changrui, Class 4, Grade 4, shuangliao city No.5 Primary School, Jilin Province
When I mention my hometown Shuangliao, it is not only beautiful in scenery, but also famous for all kinds of snacks. Taking a bite will make your mouth stay fragrant and make you memorable after eating. Northeast jiaozi is one of the local snacks. Let's try it with me!
If you want to eat, you have to make it. I'll teach you how to do it. First, mix some noodles to make them soft, then make them into a small dough, and then roll the small dough into a thin skin with a rolling pin, which looks like a big moon. Then it's time to make stuffing. You can put whatever stuffing you like, for example. I like to eat leeks and eggs, so I choose some good leeks and fresh eggs, fry the eggs first, then add some seasoning to make jiaozi more fragrant, and finally mix them together to make the stuffing ready. Then, take out the rolled skin, wrap the stuffing, seal the mouth, squeeze it seven or eight times, and don't squeeze the stuffing out, then put the wrapped jiaozi into the pot together, and then wait.
Jiaozi, which we have been looking forward to for a long time, is about to be cooked, and our mood is boiling like boiling water in jiaozi. Soon jiaozi is cooked and floats on the water like a small ingot. (Remember not to cook it for too long) You can take it out of the pot. Look at the crystal white jiaozi, which is white, fat and lovely. Everyone can't help but want a bite. The intoxicating taste marches in your mouth for a long time. As the saying goes, "It's better to lie down while sitting, and it's better to eat than jiaozi". Bite open jiaozi, the fragrance of leeks and the embellishment of golden eggs are really a delicious food.
When you come to my hometown, I'll treat you to a local snack-Northeast jiaozi, which will make you feel satisfied. Come on!
Reference adoption
8. Who can write an essay about food? I agree with this sentence very much. I can call myself a "little gourmet" because I have a good knowledge of food. I can talk about hundreds of dishes just by their names. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an and Daoxiao Noodles in Shanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu not only tastes spicy and delicious, but also has colorful colors. The white diced tofu stood in a neat "team" on the plate, and put on the "clothes" made of bright red hot sauce. It looked like a flaming red flame, with some tender meat foam in the middle. The green chopped green onion was scattered on the plate, just like a piece of green leaves. The diced tofu stained with hot sauce became a blossoming red flower, which was particularly eye-catching against the green leaves. From time to time, there are waves of attractive fragrance from the plate, which is really mouth-watering!
It seems that the method of Mapo tofu is very complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat up their bodies, then take them out and use them later. Next, cut the meat into tiny pieces and crisp the meat with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, add the dried pepper, pepper and ginger slices prepared in advance into the oil, add the diced tofu when the oil is at 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 you quickly get out of the pot.
Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip it in some hot sauce on the plate, gently put it in your mouth and chew it slowly. It's numb and spicy, and the taste fills any corner of your mouth at once. When I eat, I like to lick the hot sauce on the tofu first. Suddenly, the hemp and spicy taste of the hot sauce "jump" into my mouth, and then I eat tofu. The tender tofu passes through my mouth and is smooth and refreshing. This way, I have a unique flavor of Mapo tofu. If you are lucky, you can also eat a little bit of 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 hearing my introduction, you have a certain understanding of Mapo tofu. Is it a delicious dish? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Bye.
If you think it's good, please adopt it. Thank you.
Know the team-Donghong Sunrise
9. Composition describing delicious food If you ask me what I like best? I will definitely say without hesitation: "Of course, it's a steamed dumpling!" Have you ever eaten steamed dumplings? It's delicious. Let me introduce it.
The steamed dumplings are small and exquisite, and they look good. From a distance, more than a dozen white and flawless dumplings are tightly clustered together. You are next to me and I am next to you, just like the lively and lovely little peach blossoms in spring. In the "mist", steamed dumplings seem to be more attractive. Close up, the white * * * tender dumplings are full and moist, well, they look delicious. Look, how delicate the skin is, as delicate as the chubby little face of a fat doll, and it will be broken with a pinch. Through the skin, you can clearly see the pure soup inside. How about it? You want to eat it. Don't worry, there is a beef as smooth as jade in it!
Steamed dumplings not only look good, but also taste good. As the saying goes: "Move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva has long been "flying down three thousands of feet". I didn't care about the image of a lady. I grabbed the dumplings and stuffed them into my mouth. It was so hot that I cried while covering my mouth. This time, I learned my lesson and took a bite of the skin gently. Suddenly, the juice poured into my mouth. It was so mellow, moist and fragrant that I was immersed.
Steamed baozi stuffed with juicy pork is really delicious. Let's try it!
10. Writing about Food Food is everywhere, whether at home, in restaurants, canteens, or street snack bars and barbecue stalls, there will be fragrance coming out, and exquisite dishes are mouth-watering and unforgettable for a long time.
There are many local snacks in Xiamen, such as: frozen bamboo shoots, roasted meat dumplings, spiced, taro buns, leek boxes, taro dates, octopus, fried scallions, marinated beans, marinated ducks, oyster porridge, batter, fried dates, tied hoofs, cakes, sweet cake with sugar onions, pancakes, Satay Noodles, fish balls and oysters. Among all these delicious foods, my favorite is fried oyster, which is very common and can be eaten everywhere.
Stop talking. Look, the plate with oyster omelet was brought up, and a fragrant smell came to my nose. I saw the black and green oyster omelet in the silver plate, and the fried eggs were evenly distributed around, golden and yellow, which made people feel drooling.
I picked up chopsticks, took them to the bowl, and tore them into several pieces. Suddenly, delicious ingredients appeared in front of my eyes, including oysters, garlic and some eggs. They are steaming and tempting me to eat.
I picked up a small piece, dipped it in a little Chili sauce, and immediately put it in my mouth, and my fangs were about to fall. Maybe Oyster Fried Oyster was too "reckless" to make me suffer, but as soon as my big teeth bit down, I immediately hit a hard thing. I quickly let go of my big teeth and spit out the "unknown object".
When I looked intently, it turned out to be just an oyster shell. I heaved a sigh and swallowed the rest of the oyster omelet. Really delicious, I thought, this fried oyster is really delicious, and I still want to eat it, so I ate several more pieces.
Oyster fried is my favorite food. Students, you must come and eat it.