In weekday study, work and life, everyone has written essays, surely familiar with all types of essays, essay is a narrative method of expressing the meaning of a topic through words. Still at a loss for essays? Here is what I've organized for you to write an essay on my specialty, I hope it can help you.
Spring Festival is here, the family came to a lot of guests, mom prepared a sumptuous dishes to entertain the guests, I am a good mother's helper, not only to wash the vegetables and choose the vegetables, but also personally cook a dish I most hand - that is, the potatoes fried shredded pork.
I took out two potatoes, washed and peeled, and then cut into thin slices, why cut thin it, because thin slices are easy to cook, soft, very crisp.
Turn on the induction cooker and heat the oil in the pot. First put the cut meat into the shredded meat, by the shredded meat on the water, poured into the hot oil, spattered a lot of oil stars, scared me quickly back to hide. However, this time can not be careless, if you do not stir-fry, the meat is easy to fry, so I drummed up the courage to take out the spatula and stir-fry, shredded meat when the color of red, just put into the frying pan instantly became white, surrounded by a myriad of bubbles, a layer of white mist. After a few minutes of stir-frying and adding soy sauce, the meat turned brown and the air was filled with the aroma of meat. Hey, almost , I put the potatoes into the pot, at this time, I urged my mom to quickly give me a bowl of water, I poured the water into the pot, this time, the potatoes can be slowly stewed.
You may think it is strange, I fried vegetables how not to put salt ah. That's because I'm afraid of just put salt burst oil star, now put the water is not afraid. I put some more chicken essence and natural. In fact, a little bit of nature will make the dish taste more delicious, which is my original delicious Oh.
Just like this stew for a few minutes, you can turn down the fire, chattering a piece of potato taste, because the meat put early, as long as the potato is cooked, the meat must be cooked.
When the stew was done, I served it on a plate. The shredded meat and potatoes glistened with oil, and the aroma went straight to my nostrils, making my mouth water.
"Serve!" As soon as my specialty dish was served, it won the praise of the whole family.
Fish soup, delicious and nutritious, is my specialty. Almost every time, it is praised by my family.
Look, I'm going to cook fish soup again. To prepare the ingredients is very simple, to fishy ginger, garlic, flavorful tofu, bamboo shoots, green onions, the most important thing is to choose a crucian carp. First of all, the fish is processed, the ginger cut into slices, garlic peeled, the next step is the official cooking. The cooking process is roughly divided into two steps: frying the fish and boiling the soup. Frying fish is simple when the pan is hot, sprinkle salt (to prevent fish in the sticky pan), put oil, into the ginger, put the fish down, one side of the frying until golden can be turned over. The head of the fish is particularly fishy, to fry a little more, frying the fish out of the pan, the pan clean. I would like to emphasize that you can't put water in the soup immediately after frying the fish. Need to clean the oil in the pot, otherwise the fish soup is very greasy. Fry the fish, the second step is to boil the soup. First, put water into the pot, and when the water boils, add the fish, ginger and garlic cloves. When the water is boiling, add the fish, ginger and garlic cloves. Cut the tofu into cubes and add the bamboo shoots. Remember, you must wait for the water to boil before adding ingredients. Otherwise, the fish soup is just a thin soup. At this time do not cover the pot, medium heat for about ten minutes, soup color little by little to milky white. At this time into the salt, cover the lid, the fire is turned off to a small pot, until the tofu block seems to melt in the mouth before you can turn off the fire, will be poured into a bowl, and then sprinkled with chopped green onions, fish soup is complete.
Burned fish soup, color and taste, look at the delicious, they first tasted a mouthful, fishy taste, can say, this fish soup to all the ingredients unique flavor are collected, fish soup on the table, the family drank all the praise.
My favorite dish is so simple, delicious and nutritious.
My specialty dishes essay 3
Since I learned the article "stir-fry" in the text, I always want to try when I come home.
That day, I finished my homework early, and finally gave myself this opportunity to show my hand. I'm going to make a plate of my favorite vinegared potatoes.
I first put a mixed body is muddy potatoes in the sink clean, and then more skillfully take the peeler to the potato peeling, potato is very disobedient, in my hands slippery always want to escape, but it is too small to see me, three times, I pressed it on the chopping board, and then picked up a sharp knife, carefully cut it into a piece of thumb-sized diced beans, cut vegetables for fear of the knife cut on their hands, hold on to your hands. The first thing you need to do is to get your hands on a knife and cut it in your own hands.
The next step is to start frying. First open the gas valve, and then light the stove, put the frying pan on the stove, and so the frying pan preheating, pour peanut oil to cover the bottom of the pan, not long, the oil nuisance, I was nervous, thinking: I just the first time to fry, the pan will not want to explode, right? Hurry to put in the chopped scallions, that nuisance screaming oil, scrambling to jump up, is not too hot, all want to escape from the pot? The scallions are gradually browning, and the whole kitchen is drenched in a thick aroma. I put the potatoes into the pot, one hand gripped the pot handle, one hand with a wooden spatula to them back and forth stir-fry, and so they are heated, I added soy sauce, wine and vinegar to continue to stir-fry, sour flavor came out, I added a small spoon of salt, the potatoes out of the feast, a great success!
Eating their own vinegar potatoes is really delicious ah, the heart and a kind of joy, this is what adults often say: do it yourself, the rich food it.
"Chung! Today you will cook the vegetables, every day it is our old man, today it is your turn!" Grandma said. "No problem! I'll do my specialty! Fried shredded potatoes!" I said impatiently.
I don't really know how to cook, but after years of watching my grandmother cook, I know my own specialty.
"Cooking!" I shouted excitedly. I shouted excitedly, "Finally, I can show off my skills!" Don't underestimate my dish, it's so simple to say, but it's actually very difficult to do. First of all, it is necessary to wash the potatoes clean, and then carefully use a knife to peel the skin, and then rubbed with a rubbing knife into a shredded, will pour the oil in the pot, the oil "clattering" jumping happily. "Ah! Ouch, damn oil ......" I screamed. "It's okay, take your time, no need to rush, be careful." Grandma was beside herself with concern that I wouldn't get burned. When the oil is hot, pour the green chili, wait a minute or two, the green chili fried almost when, will be the shredded potatoes into the pot, and then add the right amount of water to the pot, wait until it is almost cooked, to the pot to add a few spoonfuls of salt, and a few peppercorns, monosodium glutamate and so on, stir-frying, and then cover the lid of the pot, and wait until the shredded potatoes are almost when, and finally will be shredded potatoes fried on a plate, delicious shredded potatoes came out of the oven!
"Grandma! Come and taste my handiwork." I spoke at my grandmother, "You come and evaluate the comments." "Sure! I'd like to see if it's good." Granny said with a smile. Opened to eat, I saw my grandmother eat with relish, I know I do very good.
It turned out that Grandma cooking so difficult, but fortunately Grandma prompted me, I would not have done so well, this is my specialty - fried shredded potatoes!
When it comes to my specialty, scrambled eggs with tomatoes are the best. Today let me show you a hand.
First of all, prepare the ingredients: two large and red tomatoes, four large eggs. Because the skin of the tomato is not good, so I first gently cut the tomato a cross, and then put into a large bowl, with just boiled water poured on top, soaked for a while, only to see the skin of the tomato, like a flower cracked, it is very easy to peel off the skin. After that, cut the tomatoes into pieces`. Next, I gently knocked the egg on the side of the bowl, both hands a rake to let the yolk and egg white into the bowl, and then began to use chopsticks to stir, be sure to quickly and accurately, until the yolk and egg white stirred together.
The ingredients are taken care of, now you can start frying. I wait until the pan is dry before putting oil, otherwise the oil will splash out and burn people. When the oil is hot, pour the eggs in, and cut them into pieces when frying. The scrambled eggs were beautifully golden. When the eggs are done, take them out of the pan and set them aside. Next, continue to put the oil fried tomatoes, stir fry a few times, and vigorously press out the juice, so that the flavor. Fried for a few minutes, and finally scrambled eggs into the tomatoes, stir-fry, add some salt, sprinkle a small amount of green onions, so a colorful and flavorful tomatoes scrambled eggs on the pot, smell good ah!
When I ate dinner, my fried dishes were appreciated by the whole family, the first to be eaten. Mom also gave me a thumbs up and said, "My son is awesome, can be a chef in the future." I heard the heart of the heart, don't mention how happy! This is my specialty - tomato scrambled eggs!
Monday afternoon, the weekly meeting class, our class held a "tasting my favorite dishes" activities.
In order to make their own dishes more colorful, many students also use the noon time to practice again and again. I was no exception, as soon as I finished eating, I hurriedly fried a plate of shredded pork with fish, and brought it to the campus in the afternoon. Students are very excited, talking, some students can not control their own cravings, not yet demonstrated to eat up.
"Ding bell ......" crisp bell ringing extraordinarily loud, each group invited a parent also sat on the judges' table, all ready, the show began. Huyan Longyu's "fruit salad", Saturday's "stewed carp", Zhang San's "braised pork", Song Zedjie's "green dragon across the river "...... was a dazzling array of aromatic and light dishes. Especially Li Linhe's "pearl in the palm" is a bright spot. Ten water fried bread was scattered distribution, the center of a few broccoli clustered around a strawberry, red, green and yellow, like a blooming flowers, tantalizing.
Looking at a plate of delicious dishes, how can not let people salivate. Started to taste, students can not wait to grab a ball, to a mouthful, contained in the mouth to chew, the taste is not to mention! Cool and refreshing bamboo shoots, the outside of the burnt water fried buns, fresh and fragrant lamb kebabs, excellent taste of fruit salad ...... that taste has been flowing to the heart.
The students were tasting and commenting, and their mouths were covered with oil. We all look at me, I look at you, laughter.
The bell rang, the students still smashed the mouth, not yet finished.
My specialty? Maybe I don't have a specialty right now, but I've been learning, learning, learning lately. No, today, I learned a dish from my grandmother - chicken stewed mushrooms. Ingredients: water, mushrooms, chicken (must have, otherwise how to call chickens stewed mushrooms), star anise, soy sauce, salt, oil, green onions, ginger.
Started to do, because the former smoke incense burned twice, in order to prevent such a "cup" again, I can only stay away from the heat source, but today to cook, so, I can only give up. First, I washed the pan with water, then blanched the mushrooms and chicken in hot water, then poured out the water and added the oil. When adding oil, I was trembling with fear of scalding my hands, high fire to increase the temperature, when the oil bubbles, and then add seasonings, then add water and chicken, and finally into the mushrooms, cover the pot, wait 10 minutes, a fragrant amount of Northeast China's home cooking - chicken stewed mushrooms on the freshly baked.
As soon as the rice came out of the pot, my mouth watered and I picked up a piece and put it in my mouth. Well, homemade is delicious. In the end, I almost ate the whole bowl of Chicken Stew with Mushrooms.
In the end, I summarized the truth: the dishes made by myself are the most delicious. In the future, I will learn more skills, so that my parents from the post of frying "laid off"!
On Friday, Mr. Zhang told us, "Let's make a dish and write down what we did and how we made it." So I thought of one of my favorite dishes, "fried cucumber and ham."
On Saturday night, I was ready to do it myself, and I washed the pots, spatulas, and plates first. I washed a big green cucumber, cut it into slices with a knife, and then cut a piece of pink ham into slices, although the cut was not perfect, big and small, but the heart is still beautiful.
Next, peel the skin off the garlic, revealing a white head of garlic, cut it into foam. Fresh scallions green green, I plucked a few from the soil, cleaned, cut and put in a bowl. Put the pot on the stove, turn on the heat, when the water becomes completely gas, put a little oil, wait for the oil to boil, put the garlic foam into the pot. When the oil boils, add the garlic foam into the pot. Be careful when you put it in, otherwise the oil will really splash on your body, face and eyes. When the garlic foam is fragrant, pour the cucumbers into the pot, and the spatula keeps stirring them, they are caught up by the spatula from time to time, and then gently fall down, these mischievous cucumbers seem to be playing a game with me, running around in the pot. After a while, I added some salt, and then poured the ham into the pot, one more member, the pot continued to carnival, like a concert. Suddenly a fresh aroma hit my nose, and with the addition of chopped green onions and a few stir-fries, my dish was ready to go. I brought the prepared plate and loaded him out, and I happily ate it.
Today I do this dish taste okay, through this own cooking, let me know that everything is not easy to complete, look forward to the next time I can make more delicious food!
My specialty essay 9My father is a chef, and he often teaches me to make some small dishes. My best is the skin egg tofu, today, let me show you a hand!
First of all, we have to prepare the skin eggs, Dalin tofu, garlic, vinegar, consumed oil, sesame oil, scallions, salt, salad dressing and soy sauce.
Once ready, we cut both the eggs and the tofu into chunks of about the same size. Then take out a plate and put the cut dahling tofu at the bottom. Immediately after that, the eggs are placed on top of the tofu. Be careful when placing it that the shape of the dahling tofu doesn't change!
Once the main ingredients are complete, take out a bowl and put the remaining ingredients into it in an orderly fashion: a little more vinegar, a little more oyster sauce, salt, sesame oil and soy sauce. Finally, add the chopped green onion and garlic to the bowl and mix well with a spoon. In this way, our "seasoning packet" is ready. Take a spoon and drizzle the dashi tofu and eggs little by little. (Be sure not to splash it all at once, or it will affect the texture.)
You think that's it? No, don't forget the salad dressing, salad dressing is dad's exclusive secret recipe to do, the plate with, in the plate edge with salad dressing painted a few beautiful pattern, so then it will look more attractive!
Ha ha, the skin egg tofu is so finished. Let's make some tofu and eggs!
Today, the school had a "My Favorite Dishes" contest. I made a fruit platter.
In the afternoon, each student brought their own "works" to the classroom, Mr. Yang said: "First, the first group to appreciate the other people's dishes, followed by the second group, and so on in this order round." After a long wait, it was finally the turn of the third group. I couldn't wait to get out of my seat and start my "appreciation tour". Wang Anzhi's fruit platter is very nice, the edge is surrounded by cucumbers, bright green, green, green, in the middle of a bamboo stick, hanging above a string of my favorite mango slices; Fang Ruoying brought a very distinctive dish, she used cucumber slices surrounded by the shape of a fish, with a small tomato for the eyes, the fish in the middle of the body is lean meat, red peppers and asparagus, etc.; and Li Jiayin "works! "Very attractive, is the whole color is clear yellow, is spelled out by the cake, banana and pineapple.
I brought a fruit platter called "fruit world under the umbrella". I brought a fruit platter called "Fruit World Under the Umbrella". The ingredients are: watermelon, oranges, small tomatoes and sugar cane. First cut off a line of watermelon rind, and then cut, and then cut the orange into flowers, and then cut the sugar cane into small pieces, placed in front, and then placed the small tomatoes around, and finally inserted a small red umbrella, the fruit platter is complete.
When it was time to taste, I ate my own piece of watermelon and orange, and went to taste other people's food. I brought Wang Anzhi's mango, ate Chen Leyi's apple, and tasted Xu Sakuraqian's dragon fruit. ......
This "My Favorite Dish" contest was really fun!
My specialty is scrambled eggs with bok choy.
My specialty is scrambled eggs with bok choy. Because this is the second time I learned to cook ah! First of all, I smashed the egg, and with a bang, the shell cracked. The egg white and yolk flowed into the bowl like a cool waterfall. Today I'm going to fry the toon, I cut a knife every two centimeters, then pour peanut oil in the pan. As soon as I poured it, I immediately let go, but it was still not as fast as the oil splashing up. I was blown up a bit, and it hurt so much.
Next, I poured the vegetables and eggs into the pot, only to hear the clatter, the oil splashed again, but I'm not so stupid, a turn of the head, the oil splashed empty. I used a spatula to turn it over one by one, so that the toon and eggs mixed together into many pieces. I have put in the salt and oil, I was very confused so little salt fried vegetables are so salty, the heat one by one bubbled in my face, and comfortable, but let me out of a big sweat.
Fried can have five or six minutes, I turned off the fire. Vegetables fried, the key is to serve it out. But I learned to just stir-fry it without serving it. I just put the big chunks of stir-fried vegetables into the plate, while the rest do not know what to do. Grandma came over to help, and I learned - rake them into a big clump before shoveling them up.
When it was served, I tasted a few bites myself and it wasn't very good, and I wondered what my family would say about it. It was a bit bland, strange, I put three spoons of salt in the frying moment. Grandma laughed and said, she was afraid that I fried salt, deliberately added three spoons of water in it. The whole family said it was delicious. I know, whether it is delicious or not, it is their love for me.
Today is the May 1 Labor Day, I think usually are mom and dad for me to cook, so let mom and dad take a break, I decided to give mom and dad to do a meal, I told my mother my idea, mom quickly agreed.
Because I usually often pay attention to how my mom cooks, day after day, I think I can make a unique dish, I secretly happy.
I do a good job of cooking, I am ready to do a steamed Fukushou fish, I first cut the belly of the fish, take out the fish intestines and gills, because it is not often done, accidentally got stuck in the hand, I can't imagine that it is really not easy to cook. Then I prepared the required seasonings and the required dishes, cut ginger and green onions, first hot hot pot, and then add some water, put the fish on the plate, cover the pot, open the lid, open the fire, steamed about ten minutes, and then open the lid, I thought of my mother did not add oyster sauce and chicken powder, today I want to add a small amount of chicken powder, and some oyster sauce, because this is more fresh and sweet, and then add green onions, ginger, and then steamed for a few minutes, a Fragrant Fukushou Fish, and it's steamed.
I brought this good dish to the dinner table, mom and dad smelled the fragrance from time to time said, "Ah! Guaranteed delicious." At that time I was particularly happy, because my first time cooking actually succeeded. This time, I ate the meal with special flavor, because it was my cooking. This is my first hand masterpiece.
Today, I am going to make a specialty dish, that is, scrambled eggs with tomatoes.
I started to do the dishes, I first took out of the refrigerator inside the two bought in advance of the big and red tomatoes, washed under the tap with water, pick up the knife and all, and the red and bright tomato juice slowly flowed out, look at me a little bit of gluttony want to eat a mouthful of tomatoes cut a piece of a piece of tomatoes, like a small crescent moon.
Next, I brought three eggs, gently knocked on the edge of the bowl, the two hands a pick orange yolks and transparent egg white flow into the bowl, add some salt in the bowl, take the chopsticks up and down constantly stirring, until the egg white and yolk and together. Next began to stir fry, I first add some oil to the pan, only to hear the pan issued a 'squeak' sound, scared me not dare to pour the eggs into the pan, my mother saw me a little scared, and hastened to say to me: "As long as you are careful on the line, do not be afraid to cook is so. " Listen to my mom's words, I bravely poured the eggs into the pot, and then the eggs bulged, like a big and round cake, scrambled eggs golden yellow, beautiful!
Next to the pan and then pour some oil, put some chopped onion and ginger with oil frying for a little while, and then put the ready tomatoes into the pan, about three or four minutes of frying tomato juice fried out, and then just scrambled eggs and tomatoes together in the pan, and then add a little bit of sugar and salt, so a plate of fried eggs with tomatoes is completed. Finally, the dish into the plate, a colorful and fragrant tomato scrambled eggs is done.
I put the fried dishes on the table, and then loaded with a bowl of white rice, please mom to taste my handiwork, mom ate a bite on the face of a smile and said: "My son is awesome, the dishes are really delicious, you can be a chef in the future ah!" I heard the heart of the heart, like eating honey as sweet.
My specialty dishes essay 14
My specialty dishes can be a lot, there are scrambled eggs with ham and sausage, cold broccoli ...... However, my favorite is to eat the shredded pork with fish, think of the taste, I'm drooling, today, I will tell you how it is done.
First of all, I first put the fungus in a small pot with water to soak on, and then went downstairs to buy more than ten dollars of tenderloin, cut the meat into thin slices, and then cut into silk, I began to cut a few slices after my mother began to help me, and then cut the shredded meat in a small pot, put salt, five-spice powder, egg white and water starch and stir.
Next, it's time to prepare the fish sauce, so I cut the green onion and ginger into foam in a bowl, then put soy sauce, sugar, vinegar, and cooking wine, and stir into the sauce, then it's ready. Started to prepare the side dishes, I first washed a carrot, the carrot skin peeling, and then it and soaked the fungus are cut into julienne, alas, this is not a simple work ah, I spent a long time to complete.
Finally, you can start frying, and so the oil in the pan heated to five or six percent, put in the marinated meat, stir-frying, until the shredded meat fried into white strips, then the fungus, carrot and tuned to the fish sauce is also poured into the pan, and has been stirring until the water is almost dry, which is the fragrance of the fish meat out of the flavor, I smell, ah, really good smell, so that it is even fried! I'm not sure if I'm going to be able to do that.
Look at the steaming hot fish and meat, did not wait for dinner I can not wait to taste it, ah, really delicious, is the taste, more delicious than in the hotel, I eat and think, or their own fruits of labor is good, I want to learn a few dishes, so I can eat what I want to eat on their own to do.
My Specialties Essay 15Chinese dishes are so fancy that they look mouth-watering. During this special winter vacation, I learned a specialty dish - scrambled eggs with tomatoes.
How to make a mouth-watering tomato scrambled eggs? Ingredients are the most important, I think the tomatoes should be large, bright red skin, glossy, underneath the green fruit, smell a light fragrance. Eggs are the best choice for their fresh taste and attractive color. The green onions should be fresh and small. Although the ingredients are simple, the flavor is wonderful.
The ingredients are ready, the following to do it. I first cut the top of the tomatoes into crosshairs, and then put them in a large bowl, and then pour boiling water into it, and then put the tomatoes to one side, and began to beat the eggs. I cracked the eggs gently and let them flow into the bowl, stirred them with chopsticks, and they glowed beautifully under the light. At this point I peeled off the skin of the tomatoes and cut them into suitable sizes. I also chopped the green onions and set them aside.
First, turn on the liquefied petroleum gas switch, pour a little oil into the pan, and gently pour the egg mixture into it. Just listen to the "sizzle" sound, the egg quickly expanded, with a spatula stirred, while it is still tender and smooth into the bowl. Then, put a little more oil, the onion into the pan fried flavor. At this time, the tomatoes into the pan, stir fry a few times, until the tomato soup out of the egg into the pan and stir fry together. A burst of flavor comes to the nose. The tomato soup with the golden eggs, the smell is more and more good. Finally, I put some salt in it, served on the plate, it is done.
A plate of fragrant tomatoes scrambled eggs on the table, the family ate after all the praise. This is my specialty!