The practice and eating method of mutton buns are very particular. When making, first clean and slice the high-quality mutton, and then add various seasonings to boil it. At this time, the store will give you a big bowl and two steamed buns.
The most important thing to eat mutton buns is to break them. The finer the better, the more delicious it is after soaking. Usually, it is enough to make soybeans smaller. Then pour the hot mutton soup into a bowl, and add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper at the same time, and a bowl of mutton bread in soup is finished.
Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art. Red Chili oil floats on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed bread are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, with vermicelli like layers of waves, steamed meat like an island dotted with green onions like lush trees dotted on the island.
2. Write an explanatory composition about introducing food. When I mentioned my favorite food in 400 words, I remembered a riddle about this food: "A flock of geese are floating and falling in the river." What is this?
In fact, this kind of food is not special, but we seldom taste it at ordinary times, but when it comes to the Spring Festival, especially the first day of the New Year's Day, it is indispensable to every household!
It's glutinous rice balls.
I like to eat dumplings and watch 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, mixed them with boiling water, and kneaded them into a dough. Then she grabbed a small dough from the dough at a time, rubbed it into the shape of a steamed corn bun in my hand, put sugar in the middle, and then kneaded it into the shape of a ping-pong ball. When the water in the pot boils, I will wait for them to cook. Only an anxious and long wait. Greedy, I often secretly lift the lid to watch, but I see a small white ball placed at the bottom of the water. After a while, a few of them floated first, then a few, and gradually, they floated and fell, which was really cute.
Unconsciously, my mother touched my nose with her flour-covered hand. It turned out that I was already "salivating" when I looked at jiaozi in the pot. So, my mother found chopsticks and picked up some floating jiaozi from the pot. Jiaozi is steaming, but I don't care at all. I quickly put a piece in my mouth with chopsticks. It's hot, but soft and fragrant.
My mother told me that there are many kinds of fillings in jiaozi. Some people wrap vegetables in jiaozi, saying that it can prevent them from getting angry. Some people like sweet food, so they put some brown sugar powder in jiaozi. As for everyone who likes to eat jiaozi in the New Year, my mother said that jiaozi symbolizes happiness and reunion, and its name represents people's good wishes for life!
Writing a composition about food is delicious.
One Sunday that year, when I was walking with my family, I happened to see five golden characters of the old Beijing roast duck restaurant on the road and told me to stop. The desire to eat roast duck makes my mouth water.
I suggested having a taste, and my mother praised me, "Good idea!" Go into the shop and sit down. The waiter brought us tea and water. I thought, can the roast duck restaurant be authentic in Shanghai? I had a brainwave and grandly asked, "Excuse me, sister waiter, is this shop authentic?" She smiled and went on working. ...
After a while, a shiny bronze fat duck came by car. It's too late to say now, but it's too soon. A knife is dancing fast in the chef's hand. In an instant, the fat duck that was so terrible just now only had a poor skeleton. Slice the duck meat evenly and put it in a duck-shaped dish, which complement each other. The thin skin of the duck's chest is placed alone in a small porcelain plate, and its color is like amber. I learned to be an adult, rolled it up and had a good meal. My grandmother next to me pointed to a small dish and said, "Baby, try this." I chewed duck skin and couldn't help but shake my head and admire: "This is crisp, this is fragrant. Who can compare! "
Here comes the fragrant duck rack soup. The waiter gave me a bowl first. I respectfully handed my grandmother my hands and said, "You drink first." After the grandmother tasted it, she praised it: "It's quite authentic." After listening, the waiter introduced with great interest: "The characteristics of this duck are as follows: First, the selection of materials is excellent, and the brewed duck from Leshan, Sichuan must be selected. It is more important to weigh 3 kg 72 to 4 kg 32; Second, pay attention to workmanship, roast outside and cook inside, in order to be tender outside; Third, the price is cheap. The price of a duck is 128 yuan. If people eat less than half, they just need 70 yuan ... "
Seeing that I was eating so comfortably, the waiter tactfully changed the subject and asked me, "Little classmate, do you want to comment on the authenticity of this duck?"
I was afraid that duck meat would fall out of my mouth, so I quickly gave a thumbs-up and praised it with my teeth closed and my mouth open: "It's delicious." ... great! "
References:
I created it myself.
I hope my answer can help you, and I wish you progress in your study!
4. Food ingredients Introduce delicious steamed bread
People often say that steamed buns are delicious, but I have never tasted them, and I don't know what they taste like. This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and feast my eyes. I finally got what I wanted that day. Steamed bread with white beard and thin skin seems to have a bag of juice inside. They are small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow, and the fragrance at the top of the pagoda overflows with the wind, shaped like steamed bread. No wonder they are called steamed buns. Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated by the fragrance before it came up. I can't wait to swallow the whole steamed bread in one gulp.
A cage of steamed bread was brought up and I sat in the chair. Steamed bread gives off a faint fragrance. As soon as I smell this fragrance, I can't help but gulp it down. Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back. At the moment, my stomach is so hungry that I want to open my mouth and swallow four steamed buns in one gulp. So I carefully picked up the steamed bread with chopsticks, because I took a small bite and the juice ran into my mouth like a large group of people. I dipped it in a little vinegar and put it in my mouth. The meat is soft. As soon as I chewed it, its meat suddenly became baggy and delicious. My mother said, "To eat steamed buns, you should lick some vinegar first, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed buns is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious. Sure enough, I don't know if I won't eat steamed stuffed bun for a while, and I won't forget it once I eat it. I wolfed it down. Its meat is very full, and it is fresh, thick and salty in one bite, which makes you want to eat it. So I pestered my mother to buy another guest. How can I let it go when my aunt brings it with a smile? I ate it one after another, leaving a fragrance in my mouth and a fragrance in my mouth. I couldn't help but admire: "Beauty! It's really delicious. " In the blink of an eye, I wiped it clean again. I touched my bulging belly and licked my mouth, leaving me wanting more.
How's it going? Are you excited? Actions speak louder than actions. Go to your hometown to eat steamed stuffed buns!
5. Introduction of food ingredients Apple
There are many kinds of fruits, such as watermelon in melon, litchi in fruit and grapes in water ... but my favorite is apple.
Apples are round, as big as oranges. My whole body is slippery. Without mature apples, green apples gradually occupy the green "territory" from red. Finally, the apple ripened and turned deep red. When you take a bite, the undercooked apple tastes bitter and astringent. Ripe, there is a fragrance, I can't wait to eat it all. My Sweetie's disease makes people want to eat more, and the more they eat, the more they love to eat. Cut the apple, the meat is white, the seeds inside are black and the juice is fresh. The whole apple tastes sweet and crisp, and the pulp is delicious. Its taste, color and shape are very pleasing, round, like a small lantern.
Apples not only taste good, but also have many functions.
Eating apples regularly can reduce blood fat, blood pressure, prevent cancer, strengthen bones, maintain acid-base balance and lose weight. There is a western proverb: "An apple a day keeps the doctor away." Among many fruits, apple is the most common and peaceful one. But its nutritional value doesn't allow me. Among many fruits, apple is the most common and peaceful one. But its nutritional value should not be underestimated. Chinese medicine believes that it can nourish the lungs, strengthen the spleen and stimulate appetite. Nutritional analysis shows that apples contain many kinds of fructose, organic acids, pectin, trace elements, cellulose, vitamins, minerals, polyphenols and flavonoids. "An apple a day" is a well-known health slogan, and apples are called "all-round healthy fruits" by scientists.
There are many ways to eat apples, which can be processed into apple juice, apple salad, etc ... Apples contain many vitamins, so eating more is good for your health!
6. Introduction to Flavor Foods As the saying goes, food is the most important thing for the people, and every place has its own unique local specialties. There are many famous snacks in Zhongshan, my hometown, such as almond cakes, fried rice cakes and zongzi, among which the most delicious is the "Banshutou" fish cake in Haizhou.
Haizhou fish cake is delicious, delicious and delicious, which makes people never tire of eating it. The fried fish cake looks like "yellow skin". When you bite it, the fish is very elastic, and the delicious fish with chives is really seamless and perfect. The outer skin of fish cake is the best, and it tastes very refreshing.
Haizhou fish cake is not only bright and delicious, but also has many shapes.
Haizhou fish cake is round in shape and good with Chili; Has a flat courtyard shape; If we want to make more different shapes, we can make them into stars, squares, rectangles and hearts. The above shapes are not available in the fish cake shop, but I developed them myself. )
The practice of Haizhou fish cake seems simple, but it actually involves a lot of knowledge and skills. First, we must cut the fish into pieces with a sharp knife, chop the meat into pieces, and then beat the fish with a stick or hand. Then we slice some onions and sprinkle them on the fish. Then we open the pot and put some peanut oil in it. When the pot is hot, we frame the fish in a round box. If it is too fast, it will be too fishy. If it's too ripe, it won't taste good, so just fry it for about 3 to 4 minutes. But when the fish balls are rounded in front, they are rounded. And Chili fish cake! Just open the mouth with a pepper, then dig out his cub, and then put the fish cake in the frying pan. In this way, the fish cake is ready. It has all the colors, smells and tastes.
When eating Chili fish cakes, many people like to eat them bite by bite, but I am different. I just like to separate those peppers from the fish cakes, and eat the fish cakes first, and then eat the peppers, because then we can see whether the peppers are hot or not. Once, my father bought a lot of fish cakes and Chili fish cakes. Because there were too many people at that time, I couldn't separate Chili from fish cakes so disgusting, so I had to eat them bit by bit.
Friends, do you want to eat fish cakes? If you want to be a guest in my hometown, I will definitely give you delicious and authentic Haizhou fish cake and let you wander back and forth about my hometown fish cake.
There are many kinds of apples and fruits, including watermelons in melons, lychees in fruits and pearl grapes in water ... but I like apples best.
Apples are round, as big as oranges. My whole body is slippery.
Without mature apples, green apples gradually occupy the green "territory" from red. Finally, the apple ripened and turned deep red. When you take a bite, the undercooked apple tastes bitter and astringent.
Ripe, there is a fragrance, I can't wait to eat it all. My Sweetie's disease makes people want to eat more, and the more they eat, the more they love to eat. Cut the apple, the meat is white, the seeds inside are black and the juice is fresh. The whole apple tastes sweet and crisp, and the pulp is delicious. Its taste, color and shape are very pleasing, round, like a small lantern.
Apples not only taste good, but also have many functions. Eating apples regularly can reduce blood fat, blood pressure, prevent cancer, strengthen bones, maintain acid-base balance and lose weight.
There is a western proverb: "An apple a day keeps the doctor away." Among many fruits, apple is the most common and peaceful one.
But its nutritional value doesn't allow me. Among many fruits, apple is the most common and peaceful one.
But its nutritional value should not be underestimated. Chinese medicine believes that it can nourish the lungs, strengthen the spleen and stimulate appetite.
Nutritional analysis shows that apples contain many kinds of fructose, organic acids, pectin, trace elements, cellulose, vitamins, minerals, polyphenols and flavonoids. "An apple a day" is a well-known health slogan, and apples are called "all-round healthy fruits" by scientists.
There are many ways to eat apples, which can be processed into apple juice, apple salad, etc ... Apples contain many vitamins, so it is good to eat more.
8. Cantonese cuisine, consisting of Cantonese cuisine, Chaoshan cuisine and Dongjiang cuisine, is one of the four major cuisines in China.
On the basis of collecting outstanding folk cuisines from all over our province, Guangzhou cuisine constantly absorbs the essence of major cuisines in China and draws lessons from the strengths of western recipes. Guangzhou cuisine has a wide range of materials, fine selection of materials, exquisite skills, good at change and diverse varieties.
1956 "Guangzhou Famous Cuisine Art Exhibition" introduced 5447 Lai products. There are 8 15 kinds of snacks related to dishes, and hundreds of snacks.
Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as twenty-one cooking methods of Guangzhou cuisine, especially frying, frying, stewing, frying, stewing and buckling. The cooked dishes pay attention to color, fragrance, taste and shape.
The taste is mainly clear, fresh, tender and crisp, paying attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Strong seasonality, light in summer and autumn, heavy in winter and spring.
The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, roast duck, snake soup, oil-soaked shrimp, braised skirt wings, steamed seafood, grilled ginseng with shrimps, etc ... Thanks to the landlord, the eating habits in Chaoshan area are close to those in southern Fujian, and influenced by Guangzhou area, they gradually converge the strengths of the two families and have a unique flavor. In recent years, new Chaozhou cuisine has absorbed the essence of food from all over the world, gained great fame and become a famous food at home and abroad.
Chaozhou cuisine pays attention to knife skills and modeling, and its cooking skills are good at stewing, stewing, burning, frying, steaming, frying and soaking. Cooking seafood, soup and beets is the most distinctive.
The taste is still fresh, depressing but not greasy. Love to use fish sauce, sand tea sauce, plum cake sauce, red vinegar and other seasonings.
Famous dishes in flavor include roast goose, Huguolai, clear soup crab balls, oil-soaked snail balls, crepe sweet meat, Taiji taro and so on. Dongjiang cuisine is also called Hakka cuisine.
Hakkas originally came from the Central Plains. After moving south, their customs and eating habits still retain a certain Central Plains style. Most dishes are meat, with few aquatic products. The main ingredients are prominent, the flavor is rich, and the oil is heavy and salty. Casseroles are good at it.
Representative dishes include brine chicken, yellow duck, braised pork with dried plum, beef balls, sea cucumber crisp balls and so on. In addition to formal dishes, snacks and snacks in Guangdong are also beautifully made, and the dietary customs in various places are also unique, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These dietary customs have gone beyond the category of "eating" and become Guangdong's dietary culture.
Guangzhou cuisine Guangzhou people love to eat and know how to eat. It is an exaggeration to say that people in Guangzhou eat everything except a four-legged table. Therefore, many kinds of materials such as sparrows, partridges, pangolins, bats, seals, mice, cats, dogs, snakes, monkeys and turtles 1000 can be delicious food on the table, even the ignorant people are no exception. Guangzhou is located in the subtropical zone, with a wide variety of tropical and subtropical fruits, and fresh fruits are listed all year round, so it has the reputation of "the hometown of fruits".
There are more than 500 kinds of fruits in Guangzhou, among which litchi, banana, papaya and pineapple have the widest distribution, the largest yield and the best quality, and are known as the four famous fruits in Lingnan. Guangzhou's food has a long history and is famous at home and abroad.
As one of the eight major Chinese cuisines, Cantonese cuisine has become the most popular at home and abroad because of its unlimited materials, heavy quality and taste, fresh taste and endless changes. It consists of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, with Guangzhou cuisine as the main body, which has the characteristics of rich selection of materials, fine production, light taste, seasonal changes and emphasis on nutrition science.
The scale of catering industry in Guangzhou is second to none in China. Cantonese dim sum is characterized by wide selection of materials, fine production, diverse styles, both salty and sweet, and fresh taste.
All kinds of snacks pay attention to harmonious colors and different shapes, which set each other off and make people never tire of eating. Snacks with local characteristics include: shrimp dumplings, steamed dumplings, vermicelli, Pantang water chestnut cake, honeycomb taro horn, egg cake, glutinous rice chicken, hometown salty water horn and so on.
Famous snacks, famous snacks and famous flavor foods are too numerous to mention. For example, the Manchu banquet in Guangzhou restaurant, the delicious snacks in Beiyuan restaurant, the dim sum banquet in Panxi restaurant, the Chaozhou cuisine in Nanguo restaurant, the braised skirt wings in Dasanyuan restaurant, and the golden suckling pig in Datong restaurant.
Most restaurants and restaurants in Guangzhou operate "three teas, two meals and a midnight snack", which integrates food and entertainment, has long business hours and diverse tastes in the food market, and meets the needs of all kinds of tourists in many ways. Guangdong flavor guangdong snacks belongs to Lingnan flavor, mostly from the folk, and most of them have been passed down to this day, becoming a traditional famous food.
At present, guangdong snacks is different from snacks. Snacks refer to millet flour food operated by street shops, which is relatively simple to make. Dim sum is a variety of teahouses and morning teas, as well as the beautiful scenery of the week. It is characterized by a wide variety and exquisite shape. The most mature methods in guangdong snacks are steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, with rice, flour and miscellaneous grains as raw materials and different flavors; Pastry products are mainly rice and flour, followed by miscellaneous grains, which are steamed to maturity and can be divided into two categories: fermented and non-fermented; Powder and flour food, rice and flour as raw materials, mostly cooked food.
There are many kinds of porridge, the names of most of which depend on the materials used, and some of which are also famous for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding cakes and cakes. Except for eggs and milk, most of the materials used are roots, stems, stems, flowers, fruits and kernels of plants. Omnivorous food does not belong to the above categories, so it is named because of its miscellaneous materials, and is famous for its low price and diverse tastes. Crispy lotus seed package is made by folding semi-fermented flour and crisp heart (cake) into skin, filling lotus seeds into a round shape and steaming.
Its skin is white, layered, soft, cool and tough, sweet and delicious. Fenguo is made by wrapping shrimp, pork and other mixed fillings with lake powder and making them into angular steamed.
The skin is thin and white, soft and translucent, and you can see the stuffing in the corner. The stuffing is delicious and sweet. This product has a long history.
At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong Newspeak" described the eating custom in Guangzhou: "Soak white rice for half a month and put it in white japonica rice, where it is milled, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder horn." In the 1920s and 1930s, restaurants and teahouses competed to create brand-name dishes to attract customers, and the pink fruit created by a female pastry chef of Sister E in the teahouse was the best.
9. Write an article about food on the topic of my favorite food. When I first tasted Hunan cuisine, my friend recommended the fish head with chopped pepper. At that time, I lived in Qingdao, a quiet city with vast sea and clouds. The floor-to-ceiling screens of Longines Garden swayed with the wind, while listening to the sound of the waves, while waiting quietly. Soon, a large porcelain plate was served, and the fish head split in half was lying in the center of the plate. Then, it's red, covered with chopped peppers, and a thick aroma comes to my face. That feeling may be that people can only have one full moon in their lives, and the full moon is good and delicious. After that, for a while, I lived in Qilu and went to Hunan Restaurant every day. The beauty of chopped pepper fish head lies not only in the tender meat and wonderful soup, but also in the enjoyment of fresh fragrance. At that time, I didn't know what chopped pepper was or what fish head was. I asked again and again. Although my friend is good at eating, he can't explain it clearly. So, I've always wanted to go to Changsha one day to see how this dish was formed.
Time passed quickly, and even reached the capital of Furong County, although this historic city has changed with each passing day. When I first lived at home, I had neither the skill nor the strength, and of course I couldn't understand the fish head with chopped pepper. Just eating in a restaurant, there are fish heads with chopped peppers in a small shop and fish heads with chopped peppers in a big shop. Suddenly, I realized that this dish is well-known in Changsha. But the most unforgettable thing is my birthday dinner. My friend specially ordered a chopped pepper fish head king. This is another unforgettable experience. This dish is like a washbasin. The fish head is submerged in a mountain of peppers, which are half red and half yellow. People who know it say it should be called double pepper fish head. I'm already familiar with cutting peppers. This practice is not available in our north. Perhaps only Hunan, which is rich in peppers and eats culture, can be so ingenious. I didn't understand at that time that the color of "chopped pepper" would be so different. At present, the fish head on the plate is fat and tender, and the pepper is half red and half yellow, which makes people drool. Then, I demurely picked up chopsticks, gently pushed the pepper away and caught it in the most tender and tender place. Needless to say, the taste is very fresh. Fresh, spicy, tender, smooth and fragrant, and there is no lack of flavor. Meat is the feeling of melting in the mouth, and the skin is the elasticity and softness of glue. I haven't let go of the juice on the plate, it's all mixed in the rice. There are so many Hunan dishes that just a fish head with chopped pepper can make me eat a big meal. Is this a joke?
While eating happily, I naturally explored the origin of chopped pepper fish head. The question buried in my heart for a long time is what kind of fish head is this? Some people say it's a fat fish head, some people say it's also called a male fish, and some people say it's silver carp. Finally, some people are more professional, and the above names are nicknames of bighead carp. Four people, Silver Carp and Bighead Carp China, knew it when they were studying, but this time they really learned it. As the saying goes, "the head of a bighead is a meat steamed bun", which really deserves its reputation. I know that such a rich flavor is definitely not fried in a pot, and then I ask in detail, and I realize that the ingredients of this dish are Jiang Mo, chopped pepper, lobster sauce, pickled pepper, pepper, chopped green onion, garlic, white radish slices and so on. Naturally, it is necessary to kill first, then marinate and steam in oil. It is said that a Hong Kong lobster sauce was used in the middle, which is very knowledgeable. No wonder I travel all over the country, and I feel different every time I eat fish head with chopped pepper. I won't elaborate on what is the most palatable and the most difficult to forget, so as not to be suspected of advertising.
A friend said there is a legend about the fish head with chopped pepper. This is exactly what I want to know who invented this dish so cleverly. A friend said: It is said that during the Yongzheng period of the Qing Dynasty, an anti-Qing scholar fled to a small village in Hunan to avoid the literary inquisition. The local farmer was poor and had nothing better to entertain him, so the farmer's son caught a river fish and went home. The hostess boiled the fish into soup, chopped the fish head and pepper and steamed it for him. After eating it, the literati found it delicious and indescribable, and it was deeply remembered. After he finished flying, he asked his chef to improve it. After years of circulation and continuous improvement, it has become today's famous Hunan cuisine, chopped pepper fish head. Of course, this is mostly an incidental theory. If it is true, I want to thank him.
Over the years, I have been traveling all over the country. In recent years, I have become accustomed to sitting in restaurants full of Hunan restaurants. When ordering, I must also order fish head with chopped pepper. Once in Shanghai, a friend from Jiangxi actually had the same hobby. We are all friends who hit it off at first sight, which can be said to be "fish heads". However, he has another name for this dish, which is "red with green". I'm surprised. He pointed to the fish head with chopped peppers just served by the waiter and said, Look, the whole plate is full of red peppers, but the chopped green onion is a little green, so don't you think Wan Hong is a little green?
I smiled, and after laughing, I stopped being polite to each other, smoothed my sleeves and waved chopsticks, and the meal was gone.