The materials for making tofu buns are all ready: tender meat-all chopped into minced meat; One by one, tofu skins in golden coats are shiny, which makes people drool. Grandma taught me to make tofu buns. First, I tore a hole in the tofu skin and stuffed the meat in, and a tofu bun was finished.
Ha, it was so easy that I did it at once. First, I picked up a soft tofu skin, tore a hole, and stuffed a little meat into it.
A tofu bag is finished. I put the tofu bag on the plate.
However, grandma took out the tofu bag again and said a string of Guigang dialect that I didn't understand. Thanks to my brother Long as an interpreter, he told me that grandma wanted me to put more meat.
I picked up the tofu bag and stuffed it with meat. I felt that chopsticks were inconvenient. I simply used the "golden dragon with five claws" and picked up a handful of meat with my hands and stuffed it in. I stuffed it, I stuffed it, I stuffed it, I stuffed it ... My mother reminded me: "The tofu bag fortress is broken." I just put the bean curd bag on the plate, and the bean curd bag turned into a big fat man, with a bulging stomach and mouth closed, lying on the plate.
At this time, I'll see grandma again, yeah, good.
2. Write an essay of about 400 words on making tofu.
Have you eaten the tempting Hakka bean curd in Xingning, my hometown? What? No! That would be a pity! The fermented tofu in my hometown is very distinctive, delicious and beautiful! Let me introduce you below! xiao he composition nets
There are many kinds of fermented tofu, including red, white and yellow. Among them, the red one is the most delicious, but it is also the most difficult to do. White and yellow are also delicious, but the method is the simplest. xiao he composition nets
Although they have their own characteristics and flavors, they have one thing in common: fragrance! Maybe people with a sharp nose will smell the super fragrance of mushrooms, fat beef and tofu. This kind of fragrance can make people recognize the bean curd before they eat it.
What are their practices? Then I'll tell you how to make red fermented tofu!
We have to chop the meat into stuffing first, and add chopped mushrooms and kohlrabi. Then you put the stuffing into the center of tofu bit by bit and carefully. When it's done. Put them in the pot, fry them with low fire, add some water after frying for ten minutes, pour tofu and water into the earthen pot, and add Redmi, shallots and other seasonings; Simmer for another fifteen minutes. When the water boils, you can eat it.
As soon as you eat tofu, you will still want to eat it, because the red fermented tofu is blended with the rice flavor of Redmi, the meat flavor of meat stuffing and the bean flavor of tofu, and the three flavors are combined to form the delicious red fermented tofu!
I also set myself a set of ways to eat stuffed tofu: eat the tofu wrapped in meat first, and then eat the meat in one bite. Once, when I was eating meat stuffing, I threw it high and wanted it to fall into my mouth, but it fell to the ground because of disobedience, which made everyone laugh!
How's it going? Want to eat!
3. I love the bean curd in my hometown. Write an essay about 500 words. My hometown is not a modern metropolis, but an ordinary countryside. The food here is not as rich as the city, but I love the local flavor food-bean curd.
The making materials of fermented bean curd are very simple, just fried bean curd skin, vegetables, fried meat, and some seasonings. The first step in making fermented tofu is to make stuffing. First, put the washed vegetables and fried meat in a big pot, chop them into seven pieces, then sprinkle some corn flour, add water, knead them into a ball, and add some seasonings you like, and the filling will be done!
The second step is to put the stuffing into the bean curd skin and shape it. We usually cut a hole in one side of the bean curd skin with a knife to make the bean curd skin look like a pocket, and then put the stuffing into the pocket, so that a "fat general" with a big belly and a green head was born. However, we must be careful in the process of making. If there are too many fillings, cutting the bean curd skin when bursting the pocket or cutting the hole will affect its beauty.
The last and most important step is steaming. The water temperature of steamed tofu should not be too high or too low. Generally, at the beginning, a large fire is used, then a moderate fire is used, and finally a small fire is used until the pot is cooked. When the brewed tofu is out of the pot, bite into the mouth where the tofu is trapped and the juice is not full. It is warm and flows from the throat to your stomach, which is called warmth! Let me tell you another little secret of steaming. When steaming, peel a few apples and put them in tofu, and peel a few slices and put them in water. The steamed bean curd still has a faint apple fragrance and sweetness!
There are several ways to eat tofu. Generally, there are three ways. The first way is to eat it with Chili sauce. The second kind is eaten with soy sauce, and the third kind is eaten with garlic. On holidays, there will be ketchup and hot and sour cucumbers to eat together, which is very pleasing to people's taste. What's more, we can still listen to the origin of fermented tofu when eating tofu!
During the Qing dynasty, Hakkas still lived in Beijing and North China. Later, Genghis Khan invaded the Central Plains and expelled the Hakkas from Beijing, so the Hakkas had to move to the south. Because Hakka people still have the habit of eating dumplings, and wheat was not produced in the south at that time, Hakka people could not get wheat flour. Therefore, some people modified the method of Bao jiaozi, made bean curd as dough, stuffed stuffing into bean curd skin, and made it into fermented bean curd shaped like jiaozi, which was later spread among the people. Tofu brewed in hometown is an indispensable food on the holiday table just like jiaozi in the north. During the Chinese New Year holiday, the whole family ate tofu around the table, and it became a symbol of reunion in the south.
I love the bean curd in my hometown!
4. Ningyuan's special snacks (composition) As the saying goes, "Food is the most important thing for the people", almost every place has its own delicacies. You can see: Beijing's roast duck, Xi 'an's mutton bread in soup, Little Sheep in Inner Mongolia, Yunnan's rice noodle crossing the bridge, Shanxi's Daoxiao Noodles ... From the main dish at the banquet to the local snacks in the street village, there are countless examples.
Fish-flavored shredded pork is a famous flavor snack here.
Fish-flavored shredded pork tastes good and looks good. There are green peppers, red radishes and shredded pork in Huang Chengcheng on a plate, which is particularly conspicuous, and then poured with fiery hot soup, which is really mouth-watering.
The method of fish-flavored shredded pork is very simple, adding meat and carrots. Shred all green peppers for later use. Pour a little oil into the pot, stir-fry the shredded pork, then pour it on a plate, then add ginger, onion, pepper, tomato sauce, cooking wine and other seasonings to stir-fry for a while, then add radish, green pepper and stir-fry. After a few minutes, a pot of fish-flavored shredded pork is made.
It's also interesting to eat fish-flavored shredded pork. When eating carrots, I always lick the spicy soup with my tongue first. Then put it in your mouth and slowly taste its inner taste. Once, my mother came back late, but she still burned the fish-flavored shredded pork that I never got tired of eating. When one end was served on the table, I couldn't wait to put a chopstick on it and ate it delicious. It was really fragrant, spicy and slightly sweet, which was simply delicious. In this way, in a short time, a pot full of fish-flavored shredded pork arrived in my stomach, making my mouth full of spicy soup. My parents laughed when they saw my "mess".
5. Take Hakka bean curd as the theme, and write an article about the basic materials, such as tofu, lean meat, fish, shrimp, salted fish, Chinese cabbage, onion, ginger, sesame oil, pepper and so on. Meizhou, a thousand-year-old ancient city, is known as the "guest capital". People from the Central Plains moved here "dressed in clothes", which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Fried water tofu the size of a matchbox into golden yellow, stuffed the stuffing made of pork and fish into it, put chopped green onion and sesame oil, and simmered it in a chicken soup earthenware pot until the aroma overflowed. I think the Hakka people who came to Meizhou didn't have a bag of jiaozi for a while, which made it so delicious. Practice: ◆ Chop the lean meat and fish respectively, soak the shrimps and cut them into small pieces, cut the salted fish into small pieces, and dice the onions. Put all the materials in an enlarged bowl, add seasoning and stir until it is gummed for later use; ◆ Picked and washed cabbage, boiled in oil, salt and boiling water, and served; Rinse the tofu and drip dry, open four pieces at a time, dig out a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, fry it in oil pan until it is yellowish; Heat the earthen pot, add a tablespoon of oil and saute ginger slices, add the soup and bring to a boil, add the cabbage and tofu and roll for a while, stir-fry with sauce, and roll to serve.
6. Ask for a 300-400-word composition "I love the fermented tofu in my hometown". It must be good. My hometown is in xx, and there are many specialties in my hometown, and I like to eat the fermented tofu in my hometown best.
Grandma is the chef of our family, and making tofu is a piece of cake for her. I savor my grandma's stinky tofu every day. Last Sunday, grandma finally showed her skills.
Let's prepare the materials for making tofu: tofu, pork, fish, eggs, salt ... and then start chopping meat. I saw grandma chopping pork quickly with a kitchen knife. She quickly chopped a large piece of pork into fine minced meat. Then grandma mixed minced pork and minced fish together, and added eggs, raw flour and salt to mix well.
Began to brew tofu. Grandma cut each square piece of tofu in half, picked up a small piece and put it in the palm of her hand. She drew a cross on the tofu with chopsticks, and then stuffed the minced meat into it. In a short time, a piece of fermented tofu was ready.
I thought it was very interesting, so I did it like my grandmother. Grandma couldn't help laughing when she saw my funny actions when I made tofu. I asked my grandmother curiously, "Grandma, why did my stuffing leak out from the other side?" "Silly boy, if you stuff it hard, of course you will burst the tofu. You have to be careful." After listening to grandma, I tried again. Sure enough, my tofu is as beautiful as grandma's.
After the tofu is brewed, grandma puts them in a big pot to steam. After more than half an hour, the fragrant bean curd was baked, and the white body, like a chubby baby, was so cute.
I can't wait to pick up a piece of hot fermented bean curd, put it in my mouth, and taste it carefully. It's delicious. The more I ate, the more I loved it. In a short time, I wiped out the stuffed tofu on my plate. I licked my mouth with satisfaction, with endless aftertaste.
Friends, after listening to my introduction, do you also want to taste the fermented tofu in our hometown? Come and visit my home, and I will treat your with the most delicious fermented tofu.
7. Yizhang's composition on making tofu Grandma taught me to make tofu buns, stuffed a little meat into them, and the tofu buns turned into a big fat man, lying on the plate with a fat stomach.
A tofu bag is finished. However, shiny, together with my mother, I tore a hole in the tofu skin first, and I made it immediately. My father put on an apron, and my grandmother asked me to put more meat.
Thanks to my brother Long as a translator. The materials for making tofu buns are all ready.
I picked up a tofu bag, and a tofu bag was finished. I picked up a handful of meat with my hands and stuffed it in, and I'll see grandma again. One by one, beancurd skins in golden coats were cooking in the kitchen, and I stopped: "The beancurd bag fortress was broken. Brother Long and I said a string of Guigang words that I didn't understand, so I stopped. At this time.
I put the bean curd bag on the plate, and grandma took it out again, and learned to make bean curd bag after grandma's New Year's Eve: there was tender meat-it was all chopped into minced meat, and he told me that his mouth couldn't close properly, so he stuffed the meat so hard that it made people drool and tore a hole. It was too simple. Ah, putting the meat in was inconvenient, so he simply used the "Golden Dragon with Five Claws". "I just put the tofu bag on the plate.
Ha, I'm Sese Sese ... Mom reminds me. First pick up a soft tofu skin and a bulging stomach.
8. The composition about making tofu with a special snack in Meizhou is 400 to 450 words, "Food is the most important thing for the people, and rice sauce vinegar salt". Hakka cuisine is one of the three major cuisines in Guangdong, and the three traditional Hakka cuisines are: baked chicken with salt, braised pork with plum vegetables and the most traditional fermented tofu.
Hakka bean curd has a long-standing reputation, which is fresh, tender, fragrant and nutritious. It is the first dish for Hakka people to send wine and food, and it is also a must-have dish for Chinese New Year.
There are two legends about making tofu. One said that it originated in jiaozi in the north, and there was little wheat in Lingnan. The homesick Hakka immigrants in the Central Plains replaced flour with tofu and stuffed pork into tofu, just like flour wrapped in meat stuffing. Because of its delicious taste, it became a Hakka folk dish.
On the other hand, a long time ago, there were two good brothers who had a conflict when ordering food. One wanted to eat pork and the other wanted to eat tofu. Later, the clever shopkeeper thought of a way to kill two birds with one stone and made fermented tofu.
Authentic tofu is generally made of soybeans without any additives. Generally, it is fresh soybeans just picked from one's own fields. Then put the soybeans in a stone mill and grind them with water until the beans are squeezed out, and the remaining bean dregs can be used as porridge and other foods. Then pour the bean water into a large pot to cook, and the tofu is formed, but it is still a semi-finished product. Put the tofu in a container and press it with a big stone.
Picking a piece of half-fat and half-thin pork to remove fat and chop it into pieces is also my childhood game. According to my personal preference, I add mushrooms, or dried shrimps, or green onions, and then use double chopsticks to "poke" the pork into the center of the tofu block. This "poke" meat also has certain skills. You can't poke the whole tofu, otherwise the fried tofu will be bad. At this time, the tofu is delicious and golden, but it is still stewed in the clay pot. The bottom of the pot can enlarge garlic sprouts and celery, all according to personal preferences. You can put a few pieces of coriander on the tofu to decorate it and serve it.
As soon as the fermented bean curd is served, it will be "full of customers". When my family eats fermented bean curd, I like to touch minced garlic and soy sauce, which makes it spicy and salty, and the tofu is smooth and white. Pork tastes fresh, hard with softness, soft with rigidity. Tofu is put into your mouth, slippery, and then you take a bite of pork, which is delicious and really the best match.
Tofu is rich in nutrition. It is a nourishing food for clearing away heat and keeping healthy. If eaten regularly, it can tonify the middle energizer, clear away heat and moisten dryness, quench thirst, and clean the stomach. It is a good dietotherapy product for children, the sick and the elderly, and is known as "plant meat".
Pork has many uses, which can be used for relieving fluid injury, lung dryness and cough, less dry expectoration and dry throat after febrile disease. Tonify deficiency, moisten dryness, moisten skin, and quench thirst.
The dullness of tofu shows the simplicity and simplicity of Hakka people, who do not seek fame and fortune, and are diligent in keeping a house, which is one of the reasons why fermented tofu has been preserved in Hakka culture for a long time.
9. Write a composition about tofu Mapo tofu
Materials:
500g of tofu, 50g of beef150g, 50g of green garlic, 40g of Pixian watercress, 0g of pepper noodles10g, 5g of pepper noodles1.5g, 20g of lobster sauce, 20g of soy sauce, 20g of cooking wine, 5g of refined salt and 2g of monosodium glutamate.
Production method:
1, tofu cut into 1.3 cm square pieces, put into the pot, add salt and soak thoroughly. Don't boil in boiling water, just keep the temperature.
2, beef minced. Wash the green garlic and cut it into short sections 1 cm long. Chop watercress and lobster sauce.
3. Heat the oil in the pot to 60% heat, add the minced beef, stir-fry the water, cook the cooking wine when it is crisp, stir-fry the watercress to red, stir-fry the Chili noodles, Jiang Mo and lobster sauce, add the soup, add the tofu, soy sauce and refined salt, and burn the tofu thoroughly with low fire. When the soup is slightly dry, add the monosodium glutamate, green garlic and water bean powder, and gently sweat.
note:
In the production process, after the tofu is boiled in the pot, it should be cooked slowly with low fire to make the taste the same inside and outside. Because the tofu is tender, the action should be light, so that the tofu pieces will remain intact after cooking. Sweat should be thick to highlight the characteristics of spicy, salty and fragrant.
Features:
The cooked vegetables are spicy, salty, hot, crisp, tender and fresh, with unique flavor and the function of stimulating appetite.