In study, work or life, it is inevitable for everyone to come into contact with composition. Composition is a narrative method that expresses the meaning of a theme through words through human thought consideration and language organization.
So, how to write an essay?
The following is an introduction to hometown food that I have collected for you. I hope it can help you.
This delicacy in my hometown does not have an elegant name. It is just shaped like a stick on the top of a door, and is nicknamed "Dingmen Bang" by the folks.
Dingmengang is divided into spring bar and autumn bar, with autumn bar having the best taste.
To make the top door bars, an earthen stove is used as the heat source. The unique feature is the skill and heat.
The most suitable firewood for the top door bar is green foxtail and soybean leaves. The folks know how to save the most, and they cook the top door bar while frying pancakes.
Before making pancakes, mix the dough first and let it ferment for a few hours. It is best to add a little sourness. The cooked top will taste sour, crispy on the outside, waxy on the inside, and salty and delicious.
After preparing enough green foxtail or soybean leaves, you can bake the pancakes first.
At that time, pancakes were the staple food of villagers, and it often took three to four hours, or even longer, to make the staple food for a family of four.
The earthen stove was constantly adding firewood, which was already hot, and the ashes made from foxtail grass and soybean leaves had already filled the stove. They were white and delicate in color, piled together, and there were still a few sparks in them, just in time to prepare for the firing of the top door bars.
Start making dough!
Roll out the heated dough, add a small amount of coarse salt, and then add a little coarse flour. This will allow the dough to rise a little and heat more evenly.
Find a piece of thick sorghum straw, mix some peanuts or spring peas into the dough, wrap the dough evenly around the sorghum straw, and wrap a circle of dry flour on the outside.
At this time, the dough looks as thick as a door bar.
The earth stove over there is already filled with heat from the inside out. I spread out the hot ashes with sparks, put the top door bar in the middle, buried it, and then sealed the stove door. After about half an hour, I took out the noodles.
Put on cotton gloves and gently pinch it from beginning to end so that the top door bar can be heated evenly.
When baking the finished product, the most important thing is patience and control of the heat, so that the heat in the entire furnace will bake the top bar into a delicious dish.
About ten minutes later, the top door bar was released!
It is long, cut into several sections with a knife, and the sorghum stalks in the middle are removed. It is like a tube made of pasta. The hollow part can be filled with pickled beans, green onions with dipping sauce, or garlic meat.
end.
The delicacies of that era fill our lives with their fragrance.
The dingmengang in autumn is the most delicious, because at this time, fresh sorghum stalks can be used, wrapped in the surrounding dough, and fresh soybeans, sweet potato cubes, and fresh cowpeas can be mixed in. After the dingmengang is cooked, blow off the floating surface.
After removing the ashes and removing the sorghum straw, the strong aroma of the grains and rice grains and the delicate aroma of the sorghum straw can make you feel full without vegetables.
Nowadays, there are far fewer earth-cooked stoves, and food is often prepared quickly and mixed with additives.
The delicacies of childhood often only exist in memories, and few people make them again.