1. Writing a composition about delicious boiled chicken 5

Boiled chicken is our staple food in Guangdong, and there is always a plate of boiled chicken during holidays and New Year's greetings.

The boiled chicken is delicious, the skin is smooth, and the meat is not very beautiful, and it is arranged in rows. The yellow skin hangs on the delicious chicken like jelly, and half of the soy sauce with side dishes is added next to it. It would be better if you could add a little coriander to the chicken. This dish of white-cut chicken will definitely make people salivate! The practice of white-cut chicken is very simple: first, pluck a chicken, wash it, then dig out the heart, dirty and lungs, hollow it out, put the whole chicken to cook, put it in a big plate after cooking, cut it into small pieces with a knife, put down the coriander and add a bowl of side sauce, and you can eat it.

When eating boiled chicken, I like eating the skin best. I find a piece of chicken skin and suck it into my mouth with a hiss. It's really smooth and refreshing! When I eat chicken, I will eat it in one bite, and then spit out the chicken bones. There are white-cut chickens and I have eaten too much rice! In a word, boiled chicken is really delicious. 2. Learn to write a composition of boiled chicken in 4 words

On Sunday morning, my father will cook boiled chicken. I rushed into the kitchen to make sauce without saying anything. After a while, I made the sauce. But it took dad a long time to clean the chicken, and I was tired of waiting. I ran to the kitchen to have a look, but my father was still preparing ...

After a while, my father finally officially started to do it. I saw my father boil the water first, then put the chicken in the pot for 2-3 minutes, and then do it 2-3 times. Finally, cool it and cut it into pieces, so that the boiled chicken is ready.

boiled chicken, also known as "boiled chicken", is a very popular home-cooked dish in Guangxi. It's white with oily yellow color, and it smells like scallion oil. It's delicious when it's dipped in soy sauce. It is said that there are more than 2 kinds of chicken dishes, and the one that people can't get tired of eating most is white-cut chicken, which is authentic, smooth and smooth, and is favored by eaters. 3. Explanations about white-cut chicken 4

White-cut chicken is the most common kind of chicken dishes in Cantonese cuisine, which is characterized by its simple preparation, just cooked but not rotten, no ingredients and original flavor.

the skin of the white-cut chicken is crisp and smooth, light and delicious. The famous Panxi restaurant, boiled chicken, won the Jinding Award for quality products of the Ministry of Commerce. Zhanjiang white-cut chicken is well-known in Guangdong, Hong Kong and Macao. In addition, Qingping chicken is also a kind of white-cut chicken.

Boiled chicken is a very famous home-cooked dish in Guangdong and Guangxi. It is very popular all over Guangxi except Guangdong, and it is also an indispensable dish in rural weddings and funerals. Whether speaking Guiliu dialect or vernacular (Cantonese branch) or speaking Zhuang, Dong, Miao and Yao ethnic minorities. Boiled chicken is also called "boiled chicken". In Qing Dynasty, Yuan Mei called it white-sliced chicken in Suiyuan Food List. He said: "Chicken is the most powerful, and all the dishes depend on it, so it is the first of the feather families, and other birds attach it to it as a feather family list." There are dozens of chicken dishes listed on the list, which are used for steaming, roasting, stewing, marinating and bad. The first one is white sliced chicken, which is said to have the taste of "too much soup and wine". Nowadays, there are more than 2 kinds of chicken dishes in the kitchen of Cantonese cuisine, and it is the white-cut chicken that people can't get tired of eating. Its original flavor, smooth skin and smooth meat are suitable for both big and small banquets, and it is favored by foodies. 4. Learn to write a composition of boiled chicken in 4 words < P > But it took Dad a long time to clean the chicken, and I was impatient with waiting. I will do it again 2-3 times.

finally, cool it and cut it into pieces, so that the boiled chicken is ready. White-cut chicken is also called "white-cut chicken". On Sunday morning, my father is going to cook white-cut chicken.

I rushed into the kitchen to make sauce without saying anything. In a short time, I made the sauce, which was smooth and smooth, and was favored by the eaters. It was a home-cooked dish that Guangxi people liked very much.

its color is white and oily yellow, and it is the white-cut chicken that people eat most often, which is original. I ran to the kitchen and looked at it. When I ate it, I was stained with soy sauce, which smelled like scallion oil.

It is said that there are more than 2 kinds of chicken dishes, and my father is still preparing ... After a while, my father finally officially started cooking. I saw that my father boiled the water first, and then put the chicken in the pot for 2-3 minutes. It was delicious. 5. make a dish of boiled chicken composition

when it comes to famous food in my hometown, my mouth is watering. There are many famous foods in my hometown, but the most famous one is Deng Junxu's "boiled chicken".

Many places in Guangdong have the habit of eating chicken, but Zhanjiang people especially like to eat boiled chicken, which is the "first dish" for Zhanjiang people to add vegetables and feast. We make white-cut chicken with double selection, double cooking and triple seasoning. The selected chickens are all local fine-boned farm chickens, and never use feed chickens and big-boned chickens. Boiling chicken requires slow fire until it is cooked; Ingredients: ginger and garlic.

The local white-cut chicken is tender and fragrant, which is very delicious. At first, I was scared to death. My mother told me to take the chicken. I thought it was ugly.

I wouldn't take it, and I said, "Mom, this chicken is so dirty that I won't take it. I want to take it from you." Mom said, "Don't take it, I'll teach you how to do it now."

Mother said softly, "First, pluck the whole chicken and wash it. Do this quickly." I had to pluck the chicken's hair slowly. In the process of plucking, my heart was bitter and I didn't feel well at all.

I finally plucked all the chicken feathers, and then I washed the chicken. My mother and I said, "Mom, I plucked all the chicken feathers and washed them." My mother said, "Now we have to put the chicken in the pot and drown it in cold water." After a while, I finished my work. My mother said, "Next, cover the pot and cook it with high fire. Turn off the fire after 5-1 minutes of boiling."

I said, "OK." I waited carefully. After 8 minutes, I turned off the fire and said, "I'm going to open the lid. My mother said," I knew you were impatient and couldn't open the lid. "

Mom went on to say," When the water is cold, lift the lid and put it on a plate until it dries. I finally look forward to the time when the water is cold. I pick up the pot cover and do as my mother tells me.

Mom said, "Then pour the soy sauce into the pot, add ginger, onion and garlic ear and stir fry. I listened to my mother's instructions, and when I stir-fry again, I was really afraid that the oil would get me. Two or three hours later, the chicken had been drained, and my mother said, "Cut it into small pieces and dip it in the ingredients."

I said, "It's finally done." Mom said, "Don't be happy. If you do it today, what about next time? If I'm not around, will you do it?" I said, "No."

Mom said, "I hope you won't do anything wrong by teaching you something to pay attention to." I said, "OK."

Mom said, "There are some things to pay attention to: 1. The chicken must be whole, not too big. It is best to use Zhanjiang chicken, if not, use ordinary chicken instead.

2. add cold water, and never heat the water. Turn off the fire 5 minutes after the water is boiled, not too long.

4. after turning off the fire, you should remember not to open the lid, and you must wait until it cools down before opening the lid. This boiled chicken is simple, but it takes a long time, so it can be cooked at noon and eaten at night.

remember? " I said, "I remember." I am very happy today. I finally cooked a dish by myself, and it is a famous dish in our hometown.

Today, I gained a lot. I learned to cook boiled chicken. Today, I am so happy, because I learned to cook a famous food in my hometown. Although it is not delicious, I will work harder in the future. 6. Write a composition about meat and meat in more than 3 words

Our family bought a new pot of plants. Its distinctive appearance and its name highlight its uniqueness. It is called "meat and meat".

fleshy meat is different from ordinary flowers. The lower part of it is very lush, and leaves grow from time to time, which are tender and lovely. Its leaves are round and shiny, very thick, with a lot of water in them, and they grow round and round neatly around the branches, which is very standardized.

Flesh can grow in harsh environment. No matter how harsh the environment is, whether it encounters sandstorm, rain or snow, drought or flood, it can always grow tenaciously, and it looks full of vitality in the sun.

The cultivation of fleshy meat is also very simple. Just break its leaves, put some water in the soil, and it will continue to grow and grow new leaves.

Flesh will grow tenaciously even if it is not watered for several weeks. I want to learn the spirit of Flesh, its tenacity, its tenacity, not giving in in setbacks and still working hard. 7. Write an essay about the special food, braised pork with taro

There are many special dishes in Cixi, such as drunken crabs and stinky amaranth, which are as numerous as the stars in the sky, but I think braised pork with dried plum is the most characteristic of Cixi, and it is also my favorite dish.

Braised pork with dried plums is very attractive in terms of color, taste and method.

Every Chinese New Year holiday, my mother will cook delicious braised pork with dried plums. No, I'm busy again. The method of braised pork with dried plum vegetables is very simple, and every woman can do it. First, prepare dried plums and pork belly. Then, scrape the pork belly clean, and then wash the pot spotless. Pour a little clear oil into the pot, put the meat into the pot and cook for 5~1 minutes on medium heat. Then fish out the meat, sprinkle soy sauce, onion, monosodium glutamate and other seasonings on the meat, and put dried vegetables on the meat. Put it in a pot and steam for about 2 minutes until the meat is soft and rotten, and then take it out carefully. The delicious dried vegetable meat is out of the pot!

The cooked braised pork with dried plums is red and bright, and the meat is crisp and rotten, which makes people drool. Take a bite gently, it is crisp and tender, fat but not greasy, full of fragrance, and has a unique taste, which makes people can't help but eat another bite.

Braised pork with dried plum is not only delicious, but also has some functions. It can regulate anemia and strengthen the spleen and stomach, and there is so much knowledge in small dried plum vegetables.

I hope more flavor foods can spread in my hometown. I love braised pork with prunes in my hometown!