Roast Whole Lamb

Lanzhou roast whole lamb is a lamb of the same year weighing about 15 Jin. It is washed with 60c warm water, scraped clean, scalded and washed in 80c water, rubbed with white soy sauce on the skin, smeared with pepper and pepper water in the abdominal cavity, then spread the abdominal cavity with an iron fork, hung in the furnace for barbecue, and coated with cooked lard while roasting. After about one hour, the mutton becomes golden yellow. Some also use the ancient method to roast and stew whole sheep. That is, take out the internal organs of lamb, put red dates in the abdomen, wrap them with straw curtains, bake them with wet clay, remove them after the clay dries, wash them, paste them with rice flour thick paste, fry them, slice them and stew them in a pot for three days and three nights, and then mix them with soy sauce vinegar, pepper and sesame oil to eat. Its color is golden, crisp and delicious. Xinjiang roast whole sheep roast whole sheep is one of the most expensive dishes in Xinjiang. The reason why it is so famous is its unique method of making besides its exquisite selection of materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat market. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on from beginning to end with a wooden stick with big nails, with their necks stuck on the nails. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste juice and put it head down in a hot pit. Cover the pit tightly, seal it with wet cloth, stew for about an hour, uncover and observe that the wooden stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve. After the whole lamb is baked, it is placed on the dining car. The cook ties red colored silk on the sheep's head and ties it into a flower knot. Coriander or celery is placed in the sheep's mouth. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table, so guests are cordially invited to open the knife and eat meat. Roasted whole sheep has Huang Liang color, crispy skin and tender meat, and is very delicious. It is a good product for Uygur people to entertain distinguished guests. In Bazaar, a town in southern Xinjiang, such as Hotan and Qiemo, there are stalls selling roasted whole sheep, which are specially chopped and sold at retail. Roasting whole sheep is to choose Jie sheep or fat lambs under one year old as the main raw materials. After the sheep is slaughtered, the hoofs and internal organs are removed, and it is made into paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, and then it is evenly applied to the whole body of the sheep. Then, a wooden stick with nails is put through from beginning to end, and it is placed in a special naan pit, and the pit is covered tightly, and it should be continuously rolled and observed for about an hour. Roasting whole sheep is a famous dish in Xinjiang that can be compared with Beijing roast duck and Guangzhou crispy suckling pig. Its authenticity is in the south of Tianshan Mountain, and its unique fragrance can be smelled in the "Bazaar" (bazaar) in Kashgar and Hotan.

2. Write a composition around my favorite food.

As soon as school was over, I hurried home. My mother will give me a special gift this evening. I don't know what it is, and my heart is full of expectations.

Just arrived downstairs, a faint fragrance came to my nose. Did my mother cook a table of delicious food for me? Kung pao chicken, Sichuan style pork, sweet and sour pork ribs ... Forget it, just go up and you'll know. I rushed up.

Just after I opened the door, a burst of fragrance got into my nose, and my mouth was watering. Looking at it, there is only a plate of sweet and sour fish on the table, which is golden all over, as if it still emits a faint golden light, surrounded by cabbages of different shapes, like dancing girls. If you look at it together, it seems that a dance competition is going on. The fish also raised a faint white smoke. It seems that it has just been cooked. I forgot to take off my shoes and went straight to the restaurant to prepare this delicious food.

I smelled it, not strong or weak, very refreshing. Hurriedly eat a bite of fish, ah, I seem to swim in the depths of the sea, but also like flying in the vast sky, the whole people are intoxicated in this realm, for a long time do not want to wake up.

"This dish is delicious!" I sighed, "This dish can only be described in three words: fragrant! Beautiful! Good! "

My mother smiled and said to me, "It's delicious, but I learned it from the Internet. Buy a fresh fish first. Cook slowly with a small fire, then put it into your own seasoning bag and cook for 20 minutes. "

After tasting this dish carefully, I suddenly feel that there is nothing better in the world. Because it contains a mother's love for her children.

This is my favorite food!

3. Composition describing food

When I mentioned my favorite food, I remembered a riddle about it: "A flock of geese in the river, drifting and falling."

What is this? In fact, this kind of food is not special, just that we rarely taste it in normal times, but it is indispensable for every household when it comes to the Spring Festival, especially the first day of the New Year's Day! It is tangyuan. I love eating glutinous rice balls and watching them float in the water.

I remember one time, my mother made me glutinous rice balls. I saw that my mother first poured glutinous rice noodles into a basin, blended them with boiling water, and kneaded them into a dough. Then every time, she grabbed a small ball of noodles from the dough, rounded it into a corn-and-corn shape in her hand, then put sugar in the middle, and then rounded them into a shape the size of a ping-pong ball. After the water in the pot boiled, she put them all down. Mom put the lid on, and there was only an anxious and long wait.

Greedy, I often secretly opened the lid and watched, only to see the white balls placed at the bottom of the water. In a short time, a few floated up first, then a few, and gradually, they floated and fell, which was really cute. Unconsciously, my mother touched my nose with her hand covered with flour.

It turned out that looking at the dumplings in the pot, I was already "salivating". So, my mother found a bowl of chopsticks and picked up a few floating dumplings from the pot. The dumplings were steaming, but I couldn't care less. I quickly opened one with chopsticks and put it in my mouth. It was very hot, but the soft, fragrant and sweet feeling was really great.

I couldn't help giving my mother a thumbs-up sign. My mother told me that there are many kinds of fillings in the dumplings. Some of them wrap vegetables in the dumplings, saying that they can prevent getting angry. Others like to eat sweet food, so they put some brown sugar powder E68A 84E8A 2A62616964757A 686964616F3133226 into the dumplings.

As for everyone who likes to eat glutinous rice balls in the New Year, my mother said that glutinous rice balls symbolize happiness and reunion, and its name represents people's good wishes for life.

4. A composition describing a delicious food

As the saying goes, "Food is the most important thing for the people." In China, almost every place has its own specialties, such as Beijing roast duck, Suzhou dried bean curd, etc. But I have a soft spot for kung pao chicken.

Kung pao chicken is the specialty of Shuncheng Hotel. I once asked curiously, "Why is kung pao chicken the specialty of your hotel? The waiter smiled and said, "Speaking of this kung pao chicken, I have to say its origin, among which Ding Baozhen is indispensable, because he loved chicken when he was a child, and chefs often cooked kung pao chicken for him.

After listening to the waiter's introduction, I got to know kung pao chicken better. When I smelled it with my nose, I couldn't help but drool. When I saw it, there was a flower in front of this bright diced chicken, surrounded by red peppers, just like some rubies embedded next to it.

I put a piece in my mouth, but I felt the tip of my tongue slightly numb. When I chewed it gently, it was tender, crisp and delicious, like chicken, like meat, and it was wonderful. After eating it, I left a lingering fragrance in my mouth.

Looking at this empty plate, I licked my mouth and said with a smile, "The taste of kung pao chicken really deserves its reputation."

5.

Taste in memory

Tasting delicious food is a great pleasure in life! The delicacies here are not necessarily delicacies, as long as the heart is delicious, ordinary food is unforgettable.

Speaking of it, the tofu flower that I ate as a child is also considered to be blindly in the world. In the street, every afternoon, someone carries a burden to shout: tofu flower! Fresh tofu flower! I always hold a coin and hand it to the old man who sells tofu flowers and say, Grandpa, put more shrimp, okay? Ok, ok! The old man smiled, opened the lid and scooped out a bowl of steaming bean curd, skillfully sprinkled with salt and monosodium glutamate, poured in soy sauce and sesame oil, and finally added laver, shrimp and chopped green onion, and a bowl of delicious bean curd was finished. I carefully held it in my hand and began to taste it. Ah, laver and shrimps add flavor to the tofu flower, and the refreshing and tender tofu flower slips into your mouth, which is really fragrant and memorable.

At present, it is difficult to eat a bowl of tofu, and a breakfast shop on the street, which used to have tofu, has also closed. Asked where my mother sells tofu flowers, she said there is one in the street, but it's not as delicious as before. Alas, I sighed. Why is it so difficult to eat a bowl of tofu flowers now?

However, the baked sweet potatoes in the street still smell fragrant, which was discovered only recently. I remember that an aunt wrapped in a flower headscarf used to sell sweet potatoes, and as long as they were golden yellow inside, they would definitely be sweet. Holding a hot sweet potato, peeling it and taking a bite, it's sweet and fragrant. What a double enjoyment! Now it's an old man who looks cute. He leans against a telephone pole, puts his hands in his pockets and shrinks his shoulders. Every time I walk by, he almost does this. When I first saw this stall, I bought one without hesitation, and I took it home with great joy through my sleeves and peeled it off. It's golden, and when I bite it, my heart is half cold: there is no sweetness in my memory! Unexpectedly, I have been looking for baked sweet potatoes for several years and have given me such an answer. I really don't know what to say.

Oh, and corn! I once ate corn at my mother's friend's house. God, it's so delicious that it makes my mouth water now. That corn, first of all, is very fragrant. When I bite it, it is full of fragrant glutinous rice and surprisingly sweet. I will never forget the taste. Last time, my mother said that the corn in a cake shop was delicious, so I went looking for it and bought one. As a result, it was exaggerated, but it was only a little rotten. I really don't know if I was young at that time and didn't have high requirements, or if the food is really not as good as I remember. Anyway, I can't find anything delicious as before. Hey, why on earth is this?

6. Composition about food.

When I mentioned my favorite food, I remembered a riddle about it: "A flock of geese in the river, drifting and falling." What is this?

In fact, this kind of food is not special, just that we rarely taste it in normal times, but it is indispensable for every household when it comes to the Spring Festival, especially the first day of the New Year's Day!

It is tangyuan.

I love eating glutinous rice balls and watching them float in the water. I remember one time, my mother made me glutinous rice balls. I saw that my mother first poured glutinous rice noodles into a basin, blended them with boiling water, and kneaded them into a dough. Then every time, she grabbed a small ball of noodles from the dough, rounded it into a corn-and-corn shape in her hand, then put sugar in the middle, and then rounded them into a shape the size of a ping-pong ball. After the water in the pot boiled, she put them all down. Mom put the lid on, and there was only an anxious and long wait. Greedy, I often secretly opened the lid and watched, only to see the white balls placed at the bottom of the water. In a short time, a few floated up first, then a few, and gradually, they floated and fell, which was really cute.

Unconsciously, my mother touched my nose with her hand covered with flour. It turned out that looking at the dumplings in the pot, I was already "salivating". So, my mother found a bowl of chopsticks and picked up a few floating dumplings from the pot. The dumplings were steaming, but I couldn't care less. I quickly opened one with chopsticks and put it in my mouth. It was very hot, but the soft, fragrant and sweet feeling was really great. I couldn't help giving my mother a thumbs-up sign.

My mother told me that dumplings can also be filled with many kinds of fillings. Some of them wrap vegetables in the dumplings, saying that they can prevent getting angry. Some of them like to eat sweet food, so they put some brown sugar powder in the dumplings. As for everyone who likes to eat glutinous rice balls in the New Year, my mother said that glutinous rice balls symbolize happiness and reunion, and its name represents people's good wishes for life!

7. Composition about food

When the wheat was ripe, I went out and passed a small town in the south. I was lucky enough to eat a delicious food that was imprinted on my mind since I was a child-grinding and turning. Eating this long-lost food, the kind of deep desire for it in those days can not help but reappear in my heart. It was my childhood, the difficult period of honest country, and the rural people lived a life of insufficient food. People tried their best to eat everything that could be eaten, even the old elm tree in front of the door was not spared. People stripped the bark and used it as food for their mouths. Despite this, it is still difficult to solve the hunger. Mother couldn't bear to starve us, so she made a wish early: to grind us. We are all happy from the bottom of our hearts. Wait and hope! Finally, one day, my mother said that the wheat in the field can be eaten, so let's follow her to pull the wheat in the field. The wheat in the field is not quite ripe, and this is the best time to grind it. Guided by my mother, I specially selected the wheat that can be used. The wheat used for grinding is particularly strict, and it is not tender, because the slurry of wheat has not solidified yet; Not even when you are old, because the wheat is too dry when it is ripe. We must choose those wheat that are mature and not thoroughly dried, with green and full grains and a certain hardness. Mother is reluctant to pull more because it will be our family's food. By the time we got home with two bundles of wheat, we were too tired to straighten up. In fact, life is mild, but people are hungry and have no strength. In order to eat this delicious food, we have to insist on cooking with our mother.

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!

8. Composition describing 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. From a close look, the white and 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!

9. A detailed composition on food

On that day, my heart was shocked.

The rain outside the window is scattered, and I look at the gloomy sky in the faint rain and fog. A drop of rain turns the dust of living things into wisps of light smoke, which blends and flows in the hazy drizzle. In the light smoke, the most sincere and flawless touch buried in my heart emerges before my eyes like a movie.

It was a gloomy rainy day, and all the pedestrians in the street left in a hurry. The willows beside the road were slouching with sparse willow leaves, and their heads were low, which made them look insignificant in the sharp rain. I stood under the eaves to shelter from the rain and quietly stared at the gray sky.

Suddenly, a beggar in rags caught my eye. He was dressed in patched rags, and his unkempt hair was soaked by the rain. His dark eyes were lined with wrinkles, and his thin and rough face, which had been through the world, was like a desolate Gobi, lifeless. Her bare feet were bruised all over, and she was limping on the cold road. It was like

He suddenly stopped walking and looked down-it was an old and shriveled can, which clicked in the wind and quietly stuck on the smooth and shiny road. He was dazed, paused, gradually bent down his thin back, stretched out his withered hands like branches, and carefully picked it up. He pulled the can tightly in his hand. He walked forward seriously. He saw the dustbin with a look of relief in his eyes. He put it in the dustbin gently and solemnly, and then dragged his thin body with satisfaction and gradually disappeared into the hazy rain.

10. Composition describing food

It tastes great.

One Sunday that year, when I was walking with my family, I came across five golden characters of the old Beijing roast duck restaurant on the way, calling me to stop. The desire to eat roast duck makes my mouth water.

I suggested going to have a taste, and my mother praised, "Good idea!" Walk into the store and take a seat. The waiter served us tea, and I thought, can the roast duck restaurant be authentic if it is opened in Shanghai? I had a brainwave and asked grandly, "Excuse me, sister waiter, is this shop authentic?" She smiled and went about her work ...

A moment later, a naked, shiny bronze fat duck came by special bus. It's too late to say it, but it's too soon. A single knife danced quickly in the hands of the chef. In an instant, the fat duck that was so mighty just now has only a poor skeleton left. The duck meat was sliced evenly and put into a duck-shaped disk, which brought out the best in each other. The thin skin of the duck's chest was put into a small porcelain plate alone, and its color was like amber. I learned to be an adult, rolled it up and ate it beautifully. My grandmother next to me pointed to the small dish and said, "Baby, try this." I chewed duck skin, and I couldn't help but shake my head and praise: "This is crisp and this is fragrant. Who can compare it!"

The fragrant duck rack soup came. The waiter first filled a bowl for me. I respectfully handed it to my grandmother with both hands and said, "You drink first." After the grandmother tasted it, she praised it: "It's quite authentic." Listen to it, the waiter introduced it quite cheerfully: "The characteristics of this duck are as follows: First, the selection of materials is excellent, and the stuffed duck in Leshan, Sichuan Province must be selected, which is important between 3 kg 72 and 4 kg 32; Second, pay attention to work, roast outside and cook inside, in order to be tender outside; Third, it is inexpensive. The price of a duck is 128 yuan. If people eat less than half, they only need 70 yuan ... "

The waiter saw that I ate so comfortably, so he tactfully changed the subject and asked me, "Little classmate, do you want to comment on the authenticity of this duck?"

I was afraid that the duck meat would fall out of my mouth, so I quickly gave a thumbs-up and praised it with my teeth closed and my lips open: "It's delicious ... great!"