In the ordinary study, work, life, we all often come into contact with the composition, right, the composition can be divided into time-limited composition and non-time-limited composition according to the time limit for writing. I believe that many people will find it difficult to write essays, the following is my collection of tongue food essay 500 words, welcome to learn and reference, I hope to help you.

tongue food essay 500 words 1

The annual Liangdu International Food Festival began, after school mom took me to the food festival to eat food. When we arrived at the entrance of the food street, the aroma of food came to us. My mom and I couldn't wait to run in, which is built by dozens of tents, which are arranged on both sides of the road. Inside the people come and go, there are a lot of delicious food ah! Come in the first is the sheep soup pot, behind the deep-fried ice cream, Italian chicken fillet, white family fat intestines powder toilet ice cream and so on, see my eyes dazzled.

My mom and I wandered around, decided to go eat Indian flying cakes, they will be a piece of flour with a good dough fell on the board, spinning circle, flying cakes like dancing, a short while, the cake miraculously became large and thin. After the cake is ready, put some fruits on it, then fold it like a quilt, and finally put it in a pot to fry, and soon the cake will be fried to a golden color. When they were done, they were cut into small pieces and put into a box. I picked up a piece of golden flying cake can not wait to bite, the flavor of crispy and delicious, with some fruit flavor, delicious, really delicious.

Then we went to eat Vulcan barbecue, the barbecue of the man wearing a melon hat, wearing a green coat, with a long braid, wearing exaggerated small glasses, while dancing and barbecue. At one time he took out a piece of paper on which was written "You are beautiful", at another time he took out a piece of paper on which was written "Marry me", and at another time he pretended to be pitiful. Finally, he took out a fan with "I am the king" written on it, which made us laugh.

Unconsciously, the day slowly dark, the street lamps are also bright, I and my mother reluctant to go home. Next year's food festival I have to come.

tongue food essay 500 words 2

Boiling fish, seems to be the favorite of Sichuan people, although red in the spicy, but this spicy just right.

This bowl is filled with bean sprouts, seaweed, cucumber, chives, and cilantro. Of course, the most important thing is the fish! Without it, there is no essence of the whole bowl.

The fish, it seems not too much love, and not quite dare to "break into" the people of the unfathomable "bottomless pit" in general, your chopsticks gently touched it, it will fly "swim" away. "away, it looks like this, add a few points of playfulness to it. It is white, like a piece, a snowflake, soft. But those sticking to the black skin behind it, seems to be some jealous people, disturbing its face value.

You put your nose close to smell, there is a spicy flavor straight to your tiny nostrils, so that you all of a sudden, can not help but continuous coughing, so that you think of an advertisement: this sour cool - only authentic! But, you can't help but want to take a bite of this unbearable flavor even more! It's as if you were there: the air is fragrant, and the nightingale sings softly in the verdant trees close by. Ah! It's a beautiful feeling!

Finally, you can taste the food of the world!

It is slowly and nervously "breaking" into your mouth. When you want to bite down, like a small foie gras, can not wait for you to bite down, chewing, you spit out the spines, the fish melt in your mouth, "running" into your taste buds, taste buds happy, so you feel that this moment is very good. Somehow, I thought of my grandfather, and tears welled up in my eyes. No, you can't cry! "Ahh! So hot!" My nose was on fire as if it were on fire, plus I hadn't even bitten it, and my mouth was wide open, and I kept huffing and puffing, as if a dog was feeling sweltering in the summer and kept sticking out its tongue. The beauty I had just felt vanished: "Water! Water! Water! I want water!" I'm going to cry!" Mom brought a cup of water, I drank it in one breath, the result ...... is not good! Because the pungency in my mouth was still there, as soon as I finished the water, my mouth was instantly on fire like a burning sensation, so, you know, I got even spicier! "Help!"

This is the boiling fish, the boiling fish that I love and hate! It blooms on our tongues with a warm heat that makes you want to eat it!

Tongue Food Essay 500 Words 3

Lard with sesame filling and white glutinous rice skin, the soup dumplings are so delicious.

That day, my grandma picked me up and told me I was going to make soup dumplings, and I was so excited. I was so excited. As soon as we arrived home, we hurriedly took out the materials to prepare. The first thing I did was to put the sesame seeds in the box, put some lard in it with a spoon, mix it evenly, and add a little water and sugar to make it softer and sweeter. With the filling, what's missing is the skin? Grandma took out the glutinous rice dumplings, and I couldn't help but drool at the sight of them. "Hurry up and wrap it!" I grabbed some glutinous rice balls, flattened and rounded them, and one round cake was like a small jade plate, which made me realize the meaning of reunion. I picked up the glutinous rice skin, grabbed a little more sesame seeds and put them in, wrapping them up. Follow this method to make a second, third ...... finally done! I watched my grandma put the dumplings into the pot, add water, light the fire, the little dumplings in the pot boiling up, like fat dolls, cute.

"Let's eat the dumplings!" Grandma brought the dumplings to the table, I was the first to run to the table and sit down, and when my family was all there, I couldn't wait to scoop up a dumpling and put it in my mouth. Wow! It was so hot, I hurriedly spit it out. Blow on it gently, take another small bite, and then put it all in my mouth. The chewy glutinous rice skin and the sweet sesame filling outshone my usual favorites, cauliflower and dried beans, outshone all food. Everyone ate and talked and laughed, and the house was filled with laughter. When the dumplings were finished, I still recalled the sweetness and happiness of the dumplings.

I love eating soup dumplings, love its chewy, love its sweetness, and more love its reunion.

Tongue food essay 500 words 4

The taste of lean meatballs is really soulful, smooth and soft meat with fresh ingredients, and when you eat it in your mouth, it's like fireworks in bloom.

As the top foodie in the whole universe, the only thing that can't be negative in this life is lean meatballs. The original appearance of lean meatballs is white, smooth and thin. White like a flawless white jade, slippery like smeared with oil, thin like a piece of paper, as if a breeze can be blown away without a trace ...... After cooking, and the thumb the size of the general, QQ, bouncing, like a bouncing ball.

The practice of lean meatballs is very simple, but at the same time there are some tips. First, put some appropriate amount of meat on a plate, and then take a spoon, quickly scrape the meat into the pot, the minced meat like beans bouncing into the pot. Wait for two or three minutes is almost cooked, open the pot, a meat flavor comes to the nose, pick up the leaky spoon will be lean meatballs into a plastic bowl. Finally, add some soup to the bowl. You can also put some ingredients: turquoise green onions, celery, shrimp, crushed squash end ......

After the ingredients, you can open the spoon to eat, fishing up the lean meatballs, carefully observe the lean meatballs, but also in the spoon on the slight trembling, like drunken man in the street dizziness east to west, wobbling. Eat into the mouth, there is an indescribable flavor, like QQ candy, very chewy. When you take a bite, the juice inside will still gush out, which is really delicious!

After eating the skinny meatballs, it still tastes good on the lips and teeth, a kind of impulse to eat countless times. Even I, the pickiest eater, said it was delicious, and you will surely find it delicious, so come and try it! I guarantee you won't regret eating it, and you'll have the same urge as me. I think the tip of the food is not skinny meatballs, the rest of the food is all its defeated. You see, is not already "mouth watering three thousand feet ah"?

This day, my mom bought a bag of barbecue-flavored Ritz chips.

I saw, the heart and shocked and happy, shocked is how mom will be merciful to buy me a bag of potato chips, happy is that they can finally eat the long-awaited potato chips. I grabbed the chips from my mom's hand, and couldn't wait to open them, a strong barbecue flavor came to my nose. Oh, this familiar flavor! I closed my eyes slightly and took a sharp inhale, as excited as a person with a smoking addiction who smells smoke. Open your eyes, only to see a slice of potato chips thin, curved, seemingly the same shape, in fact, look closely, there are still differences, some like an open string moon, some like a small round cake, some like a corner of the small circle is missing.

I picked up a piece and gently put it in my mouth, and the familiar "click" sound echoed in my ears. I think there are few people in the world who can resist this wonderful flavor, right? I was its biggest fan, and yes, at that moment, I ate the chips as greedily as Elmont, who after four days of starvation had decided to be reborn, when he saw hot food. One chip was shoved into my mouth and they galloped and galloped and galloped like a stallion on my tongue all the way to my stomach. I felt every cell in my body cheering at the deliciousness. It made me feel happy, as if I had come first in the class and had been praised severely by my teacher.

But soon, the bag deflated, and I reached out and grabbed the empty one, a little disappointed, and then looked inside, and the chips were gone. I licked my mouth and reluctantly lifted the bottom of the bag with my hand to my mouth and shook it, letting the last bit of chip crumbs trickle into my mouth. At this point I shook my head contentedly, licking my ten fingers as I muttered vaguely, "Mmmm, that's delicious!"

It's often said that love and food are the only things you can't live up to. Well, remember to try the chips next time, and maybe you'll say instead that only love and chips can't live up to that.

Tongue Food Essay 500 Words 6

Our class is going to have an event called Tongue Food. What are my mom and I going to prepare? That is, of course, my favorite fragrant buns. What kind of stuffed buns? My mom and I found a lot of bun fillings on the Little Red Book and the Next Kitchen, and a filling that is delicious and simple was chosen by us, Shiitake Mushroom Chicken Leg Buns.

To prepare the ingredients, the main ingredients are: 500 grams of flour, 5 grams of yeast, chicken thighs, mushrooms; ingredients: five grams of yeast, soy sauce, soy sauce, pepper, barbecue sauce. First of all, pour the prepared 500 grams of flour add 5 grams of yeast and 300 grams of warm water, knead into a smooth dough with plastic wrap to wrap the basin to ferment until double in size. In order to speed up the fermentation, my mom said to put it on the big pot of cooking rice at home and use the residual temperature to ferment. At this time, take the opportunity to remove the bones of the chicken thighs and cut them into cubes, and dice the shiitake mushrooms. Put a little bit of oil in the pan, put the diced chicken thighs into the pan and stir fry until white, then add the makgeolli sauce, pepper, soy sauce and soy sauce, then add the diced shiitake mushrooms, stir fry and cook, set aside.

Take the dough out of the pan and sprinkle a little dry flour on the table, then take the dough out and knead it to deflate. The first thing you need to do is to make the buns. First, divide the kneaded dough into small pieces, then flatten them and put in the fried filling. Although I practiced in advance with the playdough bun technique, but look simple, really add the filling when it is not so easy to pinch, although pinched into a, but it is a piggy bank, pinch good broken two holes; I continue to pinch the second, the second I put a little less filling, pinch a little bit of a good pinch, and finally succeeded in a; three, four, five, finally, my mother and I one half, there are eleven big and small buns, and the first one is a little more than one, the second one is a little more than one. The first one is the one with the most important thing to do, which is to make sure that you have a good idea of what you want to do, and what you want to do.

The last thing is to steam the buns, and we did it in two batches.

The last buns were steamed in two batches, and the flavor was really good, even though they weren't very pretty. I ate two of them in one go, and when I wanted to eat them, my mom stopped me for fear that I would eat too much!

Do it yourself, you'll have enough to eat, there is nothing difficult in the world, only fear of the person who has the will to do this is my biggest experience of making buns. The next time I will definitely do better than this time!

As the saying goes, "food is the only thing that matters", and among the thousands of foods, my favorite is still the stinky tofu from my hometown of Hunan, which is known as the land of fish and rice.

The color of stinky tofu is black, like a piece of black black coal, square like a small square, the four-pronged look, looks delicious. Although it smells stinky, it tastes differently, giving people an endless aftertaste and a pleasant aroma on the lips. Whenever you pass by the stinky tofu stall, I can not help but stop and eat a piece of still want to again the second piece of ......

Stinky tofu production method is also very simple, the first will be ready to put the dried tofu into the frying pan, the tofu with the temperature of the oil rolled, as if the Monkey King of the skill, in the pot to perform his stunts! "somersault clouds", and so a block of tofu belly gradually bulging up, then in the stinky tofu on top of the dipping chopped chili peppers, sauces, scallions and other seasonings, a piece of fragrant stinky tofu will be fresh out of the oven, placed on the plate to make people mouth-watering.

I believe we are also quite interested in its origin, according to legend, in the eighth year of the Kangxi period, a person named Wang Zhihe came to Beijing to catch the examination, but the gold list failed. He was living in the Guildhall and wanted to return home, but he had no money, so he opened a tofu factory in Beijing. In the summer, the tofu quickly moldy, inedible, but not willing to discard, only to cut it into small pieces, with a tank marinated and preserved, and then focused on reading, forget about it. In the fall, he remembered that jar of tofu hastily opened the lid to taste, although the smell but contains a fragrance. He gave it to his neighbors to taste, and they all marveled at it.

I believe that you hear here will be bang heart, right, the heart as well as action, quickly to my hometown of Hunan to taste our delicious stinky tofu it!

There are a lot of food in our life, and they each have their own characteristics. But the most delicious food can never compare with the sweet and sour pork made by grandma.

When it comes to sweet and sour pork, whenever I go back to the countryside, my grandmother will make it for me, and before it's done, my mouth is watering! Sweet and sour pork, as the name suggests, is to put sugar and vinegar, and pork ribs together to burn, but the practice is not so simple. Grandma needs to cut the ribs into small pieces when making sweet and sour pork, then add water to the pot, put in the ribs, and cook on high heat. Only when the blood is forced out of the ribs does Grandma pour the ribs into the water to clean them. Next, the grandmother first pan red, pour oil, garlic, ginger, chili and other seasonings to stir fry, in the process of stir frying, I already smelled a faint fragrance. Then add the ribs, and then repeatedly stir-fried until the flavor becomes more intense, sprinkle salt, cooking wine, soy sauce, sugar, and then add water, but also to cook for another half an hour this process is really people waiting for the heart burned.

The long-awaited braised pork ribs can finally start the pot, open the pot, the fragrant flavor of the face, and then look at the piece of oil shiny pork ribs steaming hot, so that a person smells want to wait to eat ah! Its flavor is especially good, and it smells good from afar. Not only does it smell good, but the face value is top notch. A piece of tender, small ribs on the plate, mixed with sugar and vinegar crystals, shimmering luster like an orange agate after the summer rain rinse, plus cilantro and ginger embellishments, ah, it is simply visual enjoyment! Such an earthly delicacy that one would want to pick up chopsticks at first sight, then quickly reach into the plate and chew it up with great gusto. I carefully picked up a piece, stuffed into the mouth, bite, the juice flowed down the teeth into the throat, salty, there is a sweet flavor, oil but not greasy, the meat is delicious, soothing smooth mouth, mouth-watering.

Such a delicious, is not the "immortal world" only? And what food can be comparable to it?

The most delicious food in my mind is the roasted chestnuts, and it's so delicious that everyone who eats it stays in love with it.

As the saying goes, "Everything under the sun, only food does not disappoint." Everyone can not live up to this dish yo! The first thing you must prepare for this dish is fresh chestnuts, and going up the mountain to pick chestnuts should be the most wonderful thing ever. The first step is to shake the tree and the chestnuts will fall down. Start picking chestnuts, wow! Chestnuts are still wearing "needle coat", it is really afraid of the cold! After picking chestnuts, the second step, peeling chestnuts. Use a knife to peel off its ` coat, hey, it is also wearing a glorious shirt, chestnuts can really love beauty! Until the chestnut reveals its golden color, it is finished. Start frying chestnuts, put a chestnut into the pot, dripping soy sauce, brown sugar syrup on their bodies, constantly stirring, so a delicious roasted chestnuts finished!

After the chestnuts, of course, to savor. I picked up the chopsticks, clamped a small piece, blew, put in the mouth, and sweet and fragrant, let people eat on the chopsticks can not stop. However, there is a way to eat chestnuts, which can make you stay in this flavor forever. First clip a small piece, blow a mouthful of your "immortal breath", dip a little plate of oil, eat a mouthful, dip a dip, eat sweet. Eating, eating, only the last one left. Just clamped up, is ready to put in the mouth, this time my heart aches, looking at this piece of chestnut, I'm going to cry, slowly close to the mouth. "Ah!" My chestnut accidentally slipped away from my mouth, fell to the ground, and was actually picked up by the puppy. Look at that puppy eating it with great enjoyment, you can see how delicious it is!

You see, even the dog is fascinated by this chestnut! Why don't you come and try it?

Chinese food has a long history in the world, and there are thousands of different flavors of food. With a variety of food on a variety of practices, tastes are different, but are very delicious, a mention of Chinese food foreigners hear thumbs up and only drooling three thousand feet, the heart just think: "really want to taste a bite."

Usually only mom and grandma in the kitchen, it seems that cooking is also a very interesting thing. Today, I'm a little chef who wants to learn how to make a dish, and that's to make my favorite dish, "broccoli in soup"! It is not only delicious, but also very nutritious, containing a lot of protein and vitamin C. Before making this dish, I did some research, what do I need to prepare? How can I make it delicious? And then prepare a ham hock and garlic, respectively, cut them into small pieces, with a small dish to put ...... also prepared some seasonings.

Ready to start, I put some water in the pot, put the broccoli, plus a little salt clear cooking for a while, fish out and set the plate, set into a big green ball. Then take out two eggs, knocked the first egg, inside the yolk like a slide in the bowl around and around, when knocking the second egg is a little less easy, like a shy little girl, long refused to come out, and it was not easy to slowly into the bowl, I adjusted them evenly, and poured them into the pan to bake for a while, cut them into strips. Then put the oil into the pan, add garlic, diced ham sausage, a little salt to stir-fry, and finally add water and egg, boil and pour on the plate with broccoli. And that's it, a gourmet meal is done.

I end of the dishes to my mother to taste, my mother tasted thumbs up and smiled and said: "color and flavor, give you a full score of ten!" At this time, I was happy in my heart, eating Chinese food, enjoying the fun of making food.

Tongue food essay 500 words 11

I like to eat eggs, today the family to do the sauce fed eggs, I rushed to help.

The first step is to boil the eggs. Use a big pot to put water and eggs, and cook the eggs with a roaring fire. In which to put a very important thing words - salt. The second step, peel the eggs. Put the boiled egg, put it in cold water and soak it for a while. I was very puzzled: what is the purpose of putting it in cold water? Just to cool the egg down a bit? If so, just put the egg in the cold air will not become cold? My mom told me, "If you put the egg in cold water, it won't stick to the shell."

After cooling for a while, it was finally time to start plucking. I rolled up my sleeves, picked up two eggs and hit them against each other, one of them was still intact, and the other had a dent in it. I "bruised" the egg and gently peeled off the shell, and a layer of white, translucent egg white glistened at me. I couldn't help but scoop off a small piece, "It's delicious."

I fished out another egg, and just intact eggs hit each other, crackers, continue to peel. This is really like a "ring", if this goes on, you can decide the "king of eggs", but, in the end, "king of eggs" can not escape the "clutches of the devil!

I put the eggs in the pot and put them in the pot, and then I put the eggs in the pot and put them in the pot. I put the eggs into a big pot, put in the water, and put in the soy sauce, so that the color of the water slowly became darker. Grandpa covered the pot and lit the fire to cook again. When the lid was opened, I saw that the eggs had turned the same color as the water - an attractive soy sauce color, and the rich aroma of the sauce came to my nose. Fish up a bite, a bite, all the sauce, and then look at the egg white yolk, also slightly discolored, very attractive.

This is the hometown food - sauce simmering eggs. Mom said, the sauce simmering egg is not only delicious, but also not easy to deteriorate, put ten days and a half months is not a problem, and the more you put the more fragrant, the more you put the more delicious.

The tongue of the food essay 500 words 12

As the saying goes: "people eat for days", we can not live without a word - eat, and my favorite food is my mother's braised pork ribs.

When it comes to braised pork ribs, it really makes my mouth water, and its flavor is especially good, even smells fragrant. It not only tastes fragrant, and the color is very bright, so people want to eat at a glance. A piece of tender, small ribs on the plate red, of course, green cilantro, yellow ginger is also indispensable.

Mom to buy back the ribs, first of all, cut the ribs into a small piece of a small piece, and then to the pot to add water, put in the ribs, large fire boil ribs, the blood out before you can. Then pour out the ribs and wash them with water. Next first to the pot red, pour oil, garlic, ginger, chili pepper stir fry, add ribs, and then repeatedly stir fry until the aroma is strong, sprinkle salt, cooking wine, soy sauce, sugar, and then add water, cook for half an hour, a fragrant braised pork ribs can be up, look at the piece of oil shiny ribs steaming hot, so that people want to smell can't wait to go to eat.

It is not only flavorful, and the color is very bright, a piece of tender, small ribs placed on the plate red, of course, the green coriander, yellow ginger is also an indispensable embellishment. Braised pork ribs into the mouth, take a bite, salty a little bit of sweetness, oil and not greasy, which also contains a special flavor, there is a feeling of walking in Wonderland, every time can not help but call "delicious food, my favorite!"

I then ate a piece, eating, juice splash to my mouth, so I was in a mess, so full of table all, if not accidentally on the clothes, it will be bad luck, so I will be called "naughty guy".

Now, braised pork ribs are one of the most popular dishes in my family.

Hutou is a famous historical and cultural town with a deep cultural heritage, a long history, and an outstanding people. Not only is there a "small Quanzhou", but also an important port on the Maritime Silk Road during the Ming and Qing Dynasties. In such a treasure Tianhua place, food is naturally also known as the best, by me to take you to enjoy some "tongue on the head of the lake" it!

The human world is surely no intention, how to replace the Hutou snacks? Hutou snacks color and flavor, a wide variety of Hutou rice noodles, chicken rolls, salted bamboo shoots, taro buns, etc. in the Qing Dynasty during the reign of Kangxi and Qianlong years known as the "court snacks. Among them, Hutou rice noodles, chicken rolls, salted bamboo shoots buns were named Chinese famous snacks, this name is loud and clear.

The first flavor: Hutou rice noodles. Hutou rice noodles to Fushou village well water production is the most authentic, the production of rice noodles white as crystal ice, slippery as green silk, tough as rubber spring, powder as floss, a hundred boiled not rotten, can be boiled can be fried, can be stewed can be distilled, more oil is not greasy, less oil is not astringent. If with a bowl of small intestine tofu soup, it is really "perfect match".

The second flavor: salted bamboo shoots buns. The buns have a history of more than 300 years and were brought back from the palace by Li Guangdi, who brought back a palace chef to his hometown in order to give back to the townspeople by teaching them how to make the buns. Salted bamboo shoot buns are made of purple chrysanthemum mud and glutinous rice as the outer skin, with raw bamboo shoots and pork as the inner filling. Although its appearance is unobtrusive, it tastes sweet and tender, with a rich aftertaste.

The third flavor: chicken roll. Don't look at the name is not too elegant, this chicken roll is a famous folk flavor in the small town of Hutou. Up to the big restaurants, down to the small food stalls, are sold, can be said to be elegant and vulgar **** taste. On the table, on a plate of yellow-orange chicken rolls, smell fragrant, chewing crispy, appetizing. If you add some sauce, the flavor will be more intense, the flavor is particularly unique.

"Hutou food stalls, three steps have a stall, the streets and alleys are full; on the theater, down to the four corners of the well, there are food stalls everywhere, pattern more, and cheap, you eat eat smart and satisfied." Hutou is a "paradise" for foodies, the tongue of the "treasure", welcome all foodies to come to feast a little!

The food on the tongue essay 500 words 14

CCTV aired a documentary exploring the relationship between Chinese people and food, "Tongue on the China" popular north and south of the river. The main content is the ecology of food around China. Through the many facets of Chinese cuisine, it shows the culture of rituals and ethics that food brings to the lives of Chinese people. In the 5,000 years of China's history, countless cuisines have flowed like the waters of the Yangtze River. Today, I'm proud to present a tongue-in-cheek delicacy - Lotus Root Sandwich Pork.

Lotus root sandwich meat, as the name suggests, is a lotus root slices sandwiched with minced meat. This food will make you memorable and unforgettable when you take a bite. Bite a mouthful of lips and teeth filled with a lotus root fragrance, and then savor, you will find that in addition to the fragrance of the lotus root, there is a kind of inexplicable freshness, which is the meat. The combination of lotus root and meat is complementary. The lotus root makes the meat oily but not greasy, and the meat makes the lotus root refreshingly flavorful but not boring, and the two foods collide together, rubbing out a delicious spark.

Lotus root folder meat, do exquisite work, very complex. As the saying goes, "a skillful woman can't cook without rice", to make delicious lotus root sandwich meat, high-quality ingredients are indispensable. First, prepare fresh lotus root, minced meat, flour and spices. Once you have prepared the ingredients, it's time to get into the cooking. The first process is to cut the lotus root. Cutting the lotus root looks simple, but it is not easy to cut it evenly. This is where your knife skills are put to the test. Wash the lotus root and use a paring knife to remove the skin, after peeling the lotus root is as clean as a peeled egg. Cut the root into thin slices. This allows the lotus root to absorb the excess fat from the minced meat. It will not be too greasy when you taste it. Then comes the second process: filling the meat. To make this dish, you can use ready-made ground pork, or if you are looking for texture, you can use skinless pork minced meat. Cut the lotus root slices according to the size of similar into two groups, in one of the lotus root on the ground meat, will be another piece of over the top of the pressure, so that all the lotus root are stuffed with ground meat, wrapped as a piece of sandwich cookies. "Sandwich cookies" made, then we must add a layer of "packaging" to its outer layer. "This is the third step in the process: making the batter. First, pour the flour into a bowl, add eggs, cornstarch and spices to the flour. Add the appropriate amount of water and mix to form a paste. Then we put the "sandwich cookies" into the batter. Pieces of lotus root sandwich meat are like white swans chasing and playing in the lake. Finally, the wrapped "sandwich cookies" are put into a frying pan and heated over low heat while turning until lightly charred and fragrant. The meat is then removed from the frying pan and a delicious lotus root sandwich is served

The sweetness of the lotus root and the freshness of the meat are a perfect match, so as long as there is a dish on the table, there will be no difficulty in adjusting the taste of the people. For those who love spicy food, you can dip it in some chili oil, and for those who love sweet food, you can dip it in some tomato sauce. A bite of lotus root sandwich meat, its delicious instantly conquered my taste buds, crispy on the outside and tender on the inside, it's really one of the best on earth! After listening to my introduction, if you are also moved by this cuisine, then you may as well try it yourself.

As the saying goes, "Food is the most important thing in life". Our Chinese food countless, you see: Beijing's roast duck, Xi'an mutton buns, Tianjin dog indifferent buns ---- all have their own special features, and my favorite is the "smelly, eat fragrant" Changsha stinky tofu.

Stinky tofu practice is not very difficult: cut the tofu into small pieces and then fermentation, and then put into the frying pan, to fry a longer time, stinky tofu will turn from gray to golden yellow, you can eat. Fried stinky tofu poured with some chili sauce, into the cilantro and green onion, like a neatly arranged soldiers, wearing a red uniform, plus green embellishments, especially eye-catching. It also looks like a blooming red flower protected by vibrant green leaves. From afar, the smooth and tender tofu wrapped in red chili sauce is as red as a baby's face, making people want to pinch it. There are rules for eating stinky tofu. When you eat it, you should first prick it with a toothpick and lightly dip the outside of the stinky tofu into the hot sauce, so that the flavor will be stronger. When I eat it, I like to tie it on a few small holes, so that the spicy flavor is more in-depth, and then gently picked up, into the mouth to chew, taste its unique flavor. Although it is said that it "smells bad and tastes good." But in fact I think it does not stink, I gently sniff, a fine fragrance wafting, my saliva has been "flowing straight down three thousand feet, suspected that the Milky Way fell a long day." Bite on half, a numb, spicy, flavor into the mouth, the taste is really "this flavor should only be on the sky, the earth can get a few times to taste?" It is not only color and taste, but also to maintain the role of skin moist and tender.

"Who knows what's on the plate, and what's in the grains?" Food is delicious, but it is also the fruit of many people's labor, so you can not waste food!