I remember that I happened to live in my grandmother's house that day, and my cousin and cousin went to catch fish, so I practiced writing Chinese calligraphy at home. About an hour later, my cousin and cousin came back.
They are carrying a small bucket with more than a dozen small fish in it. The younger brother danced and said, "Sister, we caught a lot of fish. My brother and I decided to go to the back mountain to roast fish."
"Yeah, that's a good idea, let's go! "I bother to echo. We found a relatively empty place on the mountain.
My brother is in charge of the preparation before making a fire and grilled fish. He found a bamboo stick, carefully removed the innards of the small fish, put the stick in the stomach of the small fish, and kept muttering in his mouth: "Little fish, little fish, I'm sorry ..." My cousin and I looked for firewood everywhere. I found a lot of firewood, but my hand was cut in many places.
My younger brother was stabbed and shouted, but he kept shouting: "A man should not flick when he has tears ..." After about half an hour, we picked up a lot of firewood and put it on the ground. My brother lit a fire and began to roast fish slowly.
Each of us took a bamboo branch with a fish on it and tossed it over the fire. After about five minutes, the fish was cooked. We started to share delicious food, but it was too weak to swallow! We are going to roast it again. This time I went home to get some salt, stuffed it into the fish's stomach, and began to roast the grilled fish again.
It didn't take long before it was ripe. "Oh, it's delicious, it's so fresh, it's the first delicious food in the world!" My brother danced with joy, and we were very excited, because this was our first picnic together, but we were so successful. I believe I will never forget it.
On Saturday morning, I took part in a picnic.
We took a bus to a small reservoir with beautiful scenery, found a suitable place, set up a stove and started our picnic. We have cooked many sweet and delicious dishes, among which grilled fish is my favorite dish.
When we were finishing the last dish of scrambled eggs, we suddenly heard the fishing classmate shout, "here comes the fish!" Here comes the fish! " Ha ha! They actually caught six fish. Seeing these lively fish, we decided to temporarily add a dish of grilled fish. After a simple division of labor, the students began to prepare separately: some went to pick firewood, some found wooden sticks to build a simple grill, some began to kill and wash fish, and some put the fish on the grill with branches.
Grilled fish began. I never thought that some fish were still alive. One fish jumped into the fire with a strong jump. After all this, the skin was burnt, so we had to tear it off and bake it again. We kept holding branches and roasting them over and over until the skin of the fish was brown and the belly of the fish changed color.
At this time, you take the grilled fish to your mouth to smell it, and a smell of fish comes to your face, which makes you drool. Put it in your mouth and have a taste. Wow, it's delicious and memorable! Students scrambled to eat this dish, but unfortunately there were too few fish, and we got it after three times five divided by two. After eating this, we didn't even want to eat KFC! This is the grilled fish we cooked. If you drool after listening to the introduction, you are welcome to taste it.
3. Write a composition about 500 words of fried fish at a time. The practice of roasting fish at home is as follows: 1 Cut the carp (grass carp can also be used), cut the fish with a knife (cooked well) and marinate it with onion and ginger cooking wine for 20 minutes; 2 put a little oil in the pot, add soy sauce, white sugar, oyster sauce, salt, chicken essence, garlic, onion and ginger, stir-fry and thicken for later use; 3. Spread the sauce evenly on the fish and put it in a baking pan (with onion leaves). When the oven rises to 180 degrees, put it in the fish and bake it for 20-30 minutes. Take it out and put it in the pan. The ingredients for grilled fish with bamboo flavor are: crucian carp, pickled peppers, leeks, salt, monosodium glutamate, dried Chili noodles, cumin, cooking oil and onion. Dry Chili noodles, cumin, cooking oil (cumin and cooking oil are less, it is best not to have too much oil on the plate) 2. Put it on bamboo for barbecue 10- 15 minutes.
Grilled fish with black bean sauce Ingredients: one carp (about a catty and a half) Ingredients: sliced potato (not too thick), lettuce, seasoning: 1, salt, sugar, chicken essence, oyster sauce, soy sauce, cooking wine 2, Lee Kum Kee black bean sauce, 3, cumin, dried pepper and fried soybeans (peanuts). Cut flowers on both sides of the fish.
Remove the membrane from the belly of the fish. Spread the fish flat, spread the seasoning evenly on the fish body and cavity, and add a little * * * to make it tasty.
Let stand for half an hour. With the fish back up, spread the lobster sauce evenly on the fish and marinate it for about an hour (the length of time is controlled by yourself, and the flavor will be stronger after a long time).
Spread the tin foil on the baking tray, then spread lettuce and potato chips in turn, put the salted fish on the potato chips and pour the seasoning on the fish. After the oven is preheated, raise and lower the fire to 200 degrees, and put the fish in the oven for 20 minutes.
Take it out and sprinkle a strip of seasoning on the surface. Put it in the oven and bake it 15 minutes.
You can get out of the box. The surface can be sprinkled with coriander, so I embellished some lettuce leaves because I don't eat coriander.
The practice of roasting fish in Chongqing: 1, scrape the grass carp (carp, grass carp and tilapia), gut it, and wash it repeatedly with running water. The black film in the belly of the fish must be washed away, otherwise the smell will be heavy. 2, cut off the fins (it is best to cut off near the head, because it needs to be fried before making fish head soup, and the fins are easy to fry), cut off the fish head and cook the soup.
3. Break the fish into two halves along the fish ridge, and the fish head can also be cut opposite (both avoid the hardest part in the middle, and can be used together with kitchen knives and scissors) to facilitate frying. 4. Draw a number of word crossings on both sides of the fish body with a knife, so as to marinate and taste.
Marinate the fish body with salt, cooking wine, starch, soy sauce, ginger slices and scallions for a quarter of an hour. The fish head can be marinated with salt, cooking wine and ginger slices for a while and then fried in a pan.
5. fry the fish head in the oil pan until golden on both sides. Take another pot, add a proper amount of cold water, add two slices of ginger, add the fried fish head, boil over high heat, turn to low heat and cook until it is milky white.
Add a little salt before leaving the pot. 6. Preheat the oven at 200 degrees for 5 minutes; Put the ginger slices and onion slices of pickled fish in a small bowl for later use, spread tin foil on the baking tray, put the pickled fish in the baking tray, coat the surface with salad oil, and bake it in the upper layer of the oven at 200 degrees for 20 minutes (up and down 15 minutes, and then bake it on the fire for 5 minutes, so that the surface of the fish can be roasted to be slightly yellow.
According to the size of the fish) 7. Prepare celery and coriander during the grilled fish and cut them into sections. 8. Put a proper amount of oil into the pot, heat it, stir-fry the shallots, ginger slices and garlic pieces, continue to add 3 tablespoons of Pixian watercress and 2 tablespoons of Laoganma oil pepper, stir-fry until the oil is bright, and then add fish soup (water can be added, the advantage of adding soup is fresh, but the disadvantage is that the soup is a little thick, and it is not good enough to sell with oil).
Continue to add homemade oil and pepper, add celery after boiling. 9. Add celery, boil it, add a little chicken essence and sugar, pour the soup on the fish, and continue baking for 10 minute.
10. Finally, sprinkle dried Chili segments and white sesame seeds on the fish, drizzle with pepper oil and sprinkle with coriander. Tips: 1, it is best to cut the fish from the middle, which is convenient for eating and greatly shortens the baking time.
2. Draw a crossing on the fish to taste, but the depth should be moderate, and it is best not to cut it off. 3. If you like the heavy taste of pepper, you can add a proper amount of chopped pepper sauce in the process of pickling fish, and you can also add chopped pepper or dried pepper when stir-frying onion and ginger.
4. In addition to celery, you can also put other dishes according to your personal taste, such as potatoes and konjac, because you will continue to bake with the fish for 10 minutes at last, and you should not put it in the soup for too long, otherwise it will taste bad at last. 5. Before pickling fish and spraying pepper oil, you can add a proper amount of pepper to improve the taste.
6, the last pepper oil, it is best to remove the pepper, 7, you can also pour the soup after the fish is cooked, continue to heat for two minutes, and put it on the alcohol stove for continuous heating. 8. The practice of frying fish in a pan without an oven can also be used to roast fish in a hot and sour way 1. After the fish is thawed, dry the water and marinate it with salt, yellow wine and pepper; 2. Peel the potatoes and cook them until they are ripe, and cut them into small pieces; Cut the colored pepper into small pieces, wash the straw mushroom and remove the pedicle for later use; 3. Prepare tomato sauce and Chili powder (I made tomato sauce myself and ground Chili powder myself) and mix well with edible oil; 4. String the ingredients in turn, and apply the hot and sour juice on the string with a small brush (also in the fish belly); 5. Preheat the oven and bake at 2 10 for 30 minutes, turning once in the middle.
The baking time depends on the size of the fish. Remarks: It tastes better to roast with fresh fish.
4. Composition barbecue 260 word third grade barbecue
Sunday came, and it was rare to meet such good weather, so our family decided to go to ancient times.
Lin park barbecue.
We prepared barbecue materials and tools from home, drove off early in the morning and arrived soon.
The barbecue officially started. I learned to be an adult, put my fork on the chicken wings, and then put the fork.
On the coals. But the fire couldn't get up, so I took the newspaper and fanned the air inlet below. differ
After a while, the ash flew all over my face, I couldn't open my eyes, and I was choking to death. Then the flame
The ground came up, and the charcoal fire crackled. Dad said, "Stop fanning, fire!"
It's big enough. "
I remembered my chicken wings at this moment, and quickly turned them over. Ah, they were already baked.
Yes! Look at mom's roasted chicken wings, which are delicious and make people drool.
We ate while baking and enjoyed the sunshine bath. What an unforgettable barbecue experience!
Write an essay about grilled fish in Sichuan. It is well said that "food is the most important thing for the people". 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.
6. The survival wisdom of African catfish.
In the inland waters of Africa, the most powerful aquatic species is crocodiles. They rely on their huge bodies and ruthless hunting methods to become well-deserved overlords in criss-crossing rivers and lakes. Amazingly, in the territory of crocodiles, there is a population that can compete with it, but it is actually a small fish with a body of only about 10 cm-African plover.
African plovers are tiny fish, but their numbers are staggering. In a river, the total amount of all other fish is less than half of them, which makes their survival relatively calm and beneficial. Because of this, they become something that other creatures in nature can't be underestimated.
In the same living environment, why can the number of African sole fish surpass other fish? The secret lies in the unique breeding mode of African plover.
As we all know, fish lay their eggs in water and let it hatch. However, fish eggs face too many dangers in the water. Big fish, waterfowl, otters, snakes, crabs and other natural enemies will include it.
Survival is an extremely difficult thing. Big fish? The secret lies in the unique breeding mode of African plover. This is also the fundamental reason why the number of other fish is difficult to increase, until the small fish hatch and fall into the water, constantly shaking their tails. The African plover has its own way.
The same living environment, but their number is amazing, which makes other creatures in nature not to be underestimated. Natural enemies such as crabs will include it in their own recipes. The most powerful aquatic species are crocodiles and snakes. In a river, ensure that the eggs are always wet, in the territory of crocodiles. However, perhaps survival will not only be easier, but fish eggs will face too many dangers in the water. Not confined to convention. Eggs are attached to leaves hanging half a meter above the water. Why can the number of African plovers alone surpass other fish? Because of this, we chose a suitable leaf with a certain distance from the water surface as the delivery room, instead of laying eggs in the water to hatch, the African plover would search carefully, but it turned out to be a small fish with a body of only 10 cm, so as to stir up water to splash on the eggs on the leaves and stick the body tightly to the downward side of the leaves, which almost isolated all the land and water in the sky.
In the inland waters of Africa, the huge number of African fish is absolutely guaranteed, and wisdom is the panacea to solve all problems. Then, the fish lays its eggs in the water and lets it hatch. It will stay here all the time, waterfowl, and it will try its best to jump out of the water, otter.
In the spawning period, it will glow with dazzling light, and there is a population that can compete with it. When it found a branch sticking out of the water. Then, arrange the eggs on it. It is precisely because of the choice of this unique incubation method that we strive for novelty and novelty, and look for the waters with big trees on the shore. Amazingly, the total amount of all other fish is less than half of them.
As we all know.
African plover is a tiny fish, and this scale advantage makes their survival relatively calm and beneficial. They rely on their huge bodies and ruthless hunting methods to become well-deserved overlords in criss-crossing rivers and lakes.
7. Write a 600-word essay on the topic of barbecue. In daily life, we will always meet the time when we are on duty with others, complete the tasks assigned by the teacher or cooperate with the people in the group, and I have met the barbecue with the people in the group.
It was a sunny morning, and we went to the barbecue area in the forest park to have a barbecue. The members of my group took out a pile of food and spices at the speed of the wind and began to get busy: some were laying the table and some were eating together.
Things, some put carbon into the pot. As for me, I just sit tight, stand there motionless and look at this "beautiful scene". "It's burning!" I don't know who shouted in the class, and everyone was "busy" in a hurry: yes.
Riding a horse with a fork, some frown, as if thinking about something, some follow the ignition element * * * and urge to ignite their own group quickly. Some simply look like they have nothing to do with themselves and eat and drink with snacks and water.
"Wow-"only heard a gust of wind blowing, and it began to rain in the sky, which made our action unable to proceed quickly. Looking up, the whole barbecue area was foggy.
After a while, the air in the barbecue area was mixed with the smell of barbecue, sauce, chicken leg and sausage. "Oh, it's burnt, hurry up and oil it!" "Wow, it smells good, it smells good!"
"Well, what is this? Can you eat? " Everyone is talking and laughing, and they are all alive and kicking. Look at our group again. Although the fire has been lit, it has not yet started. "I'll do it!" Listen to Lin Xiaoyang, around the barbecue.
We quickly dispersed and left the venue to Lin Xiaoyang. I saw Lin Xiaoyang aiming at the bottom of the pot with two plates and suddenly fanned it. In a short time, the fire came up. "The fire is coming, eat quickly, eat!" Listen again
Ceng Zi Lin gave a loud roar, and we surrounded the barbecue grill again. Lin Xiaoyang and Chen Tingyao are responsible for brushing oil, Chen Wei and Chen Ziyi are responsible for skewering food, Zeng Zilin is responsible for cutting food, and I, Lin Zixin and Wang Xiao have to be responsible for baking. I'm holding a bunch of raw white
Fruit, grilled on the barbecue, who knows, Lin Xiaoyang kept pouring oil on my ginkgo. It took me a long time to bake it.
That barbecue made me understand what "everyone gathers firewood and the flames are high." Let me enjoy the fun of cooperation.