1. how to write 1 words on Gao' an yuba specialty composition
Gao' an yuba is a kind of bean product made of high-quality soybeans and processed by traditional techniques. It is mainly produced in Gao' an City, Jiangxi Province, and is named after its origin. Gao 'an yuba has a long history of production and processing, and it is the best among yuba brands. Its appearance is bright and shiny, with light yellow color, even branches, hollow strips, pure taste, sweet and light fragrance, no peculiar smell, good toughness, and it does not paste when chewed, especially in similar products. It has rich nutritional value, with protein reaching 5% and fat reaching 3%. Gao' an yuba has a unique style and unique flavor. It is sold in more than 2 provinces and cities and is deeply loved by consumers. Gao 'an yuba produced in Gao 'an city is obviously different from yuba produced in other areas in terms of sense, flavor and physical and chemical indexes. First, the senses are different. The appearance of Gao 'an yuba is bright and shiny, and it is light yellow (consistent with the color of soybean), with symmetrical branches and hollow inside. However, the yuba produced in other places lacks oily luster, and its color deviates from the true color of soybeans, some are white or black, and the yuba is unevenly shaped. Second, the flavor is different. Gao 'an yuba is pure, sweet and fragrant, and you can smell the natural bean flavor without cooking, while yuba produced in other places lacks this feeling or is not obvious. Soaking in clear water, it was found that Gao 'an yuba softened and maintained good toughness after water absorption and swelling, and the water quality was clear, not spitting and not sticking, while other yuba vomited after water absorption, and the yuba was deformed and the water quality was mixed. After processing and boiling test, the bean flavor of Gao 'an yuba is rich, and it will not paste after long-term cooking, and the shape will not change after heating. However, other yuba are impure in flavor, cooked for a long time, and some of them turn into paste after returning to the pot and furnace. Third, there are differences in physical and chemical indicators. The protein content and fat content of Gao 'an yuba are generally 5 to 1 percentage points higher than those of other yuba, and its nutrition to human body is obvious. 2. In the yuba valley in my hometown, there is a beautiful mountain village, which is beautiful in spring, summer, autumn and winter. In spring, the swallow comes from the south and flies to the lake, and the calm and clear lake looks like a mirror. The reflection reflects the vigorous figure of swallows. Small fish swim around in the water, and you follow me, and I follow you, just like a team. This is the small mountain village in spring. In summer, trees grow luxuriantly, and there is a pool of beautiful lotus flowers on the other side of the trees. Some of them just spread out two or three petals, while others spread out completely, revealing a small bright yellow lotus. There is also that big round lotus leaf, like a lotus leaf. A gust of autumn wind blows, the leaves on the tree are flying all over the sky, the birds on the tree are chirping, and the trees are full of fruits, including apples, hawthorn and oranges ... In winter, the trees and houses in the small mountain village are all turned white by snow. The swallow also flies back to the south, and the frog also sleeps comfortably in the warm home. This is our beautiful small mountain village, and I love this beautiful mountain village. What about you? . 3. composition-
My father is really a news figure in our family.
Speaking of his news, there have been quite a few years. Dad is only 4 years old, but he has white hair.
this white hair is news. Once my father and I went to the kindergarten to pick up my brother. A polite child saw my father and shouted, "Hello, grandpa!" " Dad smiled and said, "Hello, little friend! You should call me uncle. "
that child said seriously, "Grandpa, your hair is all white. How can you be an uncle?" Dad was speechless. As soon as I got home that day, I shouted, "News! There is a grandfather in our family! " From now on, I always joke with my father. As soon as he comes home, I say, "Look, grandpa is back!" " Dad is usually busy at work and often stays up late. On weekends, he takes the opportunity to take a nap.
I often sleep and sleep from Saturday night, and even skip Sunday lunch and dinner. Sometimes it's a bad habit to wake up and pretend to sleep in bed. One day, my brother and I discussed a plan to drag my father out of bed.
Dad seems to know about our "conspiracy" and falls asleep motionless, snoring loudly. My brother and I also started snoring at the same time, and the three of us were like in a game, with each sound getting louder and louder.
a few minutes later, my brother and I couldn't help laughing. My brother bent over with laughter, and I laughed and hurt my stomach.
Dad was pretending to sleep, but he also laughed. When my brother and I saw him laughing, we immediately climbed onto the bed, one picking the soles of our feet and the other picking the armpits. Dad couldn't escape from laughing, turning left and rolling right, so we had to raise our hands and beg for mercy: "I surrender, I surrender, give me a break!" . 4. Who knows how to write a 5-word description of yuba
Yuba, also known as yuba or tofu skin, is a very popular traditional food of the Han nationality and a common food raw material in Chinese areas. It has a strong bean flavor and a unique taste that other bean products do not have. The yuba is yellow and white in color, shiny and bright, rich in protein and various nutrients. It can be spread after being soaked in clear water (cool in summer and warm in winter) for 3-5 hours. Can be meat, vegetarian, roasted, fried, cold salad, soup, etc., the food is fragrant and refreshing, and meat and vegetarian food have different flavors.
process flow: selecting beans → peeling → soaking beans → grinding → throwing pulp → boiling pulp → filtering pulp → extracting yuba → drying → packaging
production method
1. It is advisable to choose soybeans with full particles and screen out dust and impurities. The selected soybeans are crushed and peeled by a peeling machine, and the skins are blown clean. Peeling is to ensure yellow and white color, improve protein utilization and yield.
2. soak beans. Soak peeled soybeans in clear water, and the soaking time is determined according to the season and temperature: soaking for 4-5 hours in spring and autumn, and 7-8 hours in winter. The ratio of water to beans is 1∶2.5, and it is appropriate to knead the beans by hand to swell up and become hard, but not soft.
3. Grinding and throwing. Either stone mill or steel mill can be used to grind the pulp, and the water used from grinding to filtration is 1: 1 (1 kg of beans and 1 kg of water), and the pulp is ground into juice. Filter for 3 times by using a spin dryer, and the bean dregs squeezed by hand are loose and there is no slurry water as the standard.
4. Boil and filter the pulp. After the pulp is spun dry, it flows into a container through a pipeline, is blown with steam, and is heated to 1-11℃. After the pulp juice is cooked, it flows into the sieve bed through the pipeline, and then the cooked pulp is filtered once to remove impurities and improve the quality.
5. extract yuba. After the cooked pulp is filtered, it flows into the yuba pot, heated to about 6~7℃, and an oily film (oil skin) can be formed in about 1~15 minutes. The film is gently cut from the middle with a special knife, divided into two pieces and extracted separately. When extracting, it is rotated into a column shape by hand and hung on a bamboo pole to form yuba.
6. dry and package. Send the yuba hanging on the bamboo pole to the drying room and arrange it in sequence. The temperature of the drying room reaches 5~6℃, and after 4~7 hours, the surface of the yuba is yellow-white, bright and transparent.
For your reference, please adopt 5. Write a composition about cooking tofu (such as oily tofu, braised tofu, dried tofu, yuba, etc.)
It's my first time to cook
Every one of us cooks for the first time. Here, I will tell you about my first cooking experience and how to make it. The dish I made is called Chicken Grasping Tofu, and the dish I made is.
First of all, I'll tell you about my preparation process. I'll crush the tofu first. At the moment when I crush the tofu, I find that I seem to crush it into soybean milk, and then I cut the vegetables into filaments. Those filaments are strange. Because I'm cooking for the first time, the vegetables I cut are different in shape and size, and then I put them in a bowl. Later, I put a little salt in the meat, and the preparation work is done. Now it's fried. First, stir-fry the meat. At this time, the pot crackled, which scared me to shout at the kitchen door: "Help!" " My mother came to me and said, "Nothing, this is the sound when something is in the pot." I calmed down. Before I came to the stove, I carefully poured tofu, cooked it, then poured vegetables, seasoned it and cooked it. I'm already sweating after I finish, but I eat it with relish!
I think the dishes cooked by myself are more delicious than any delicacies! I also feel that the fruits of my labor are the most precious, and the happiness that can't be bought at any cost is an innocent smiling face, which is priceless!
Every one of us cooks for the first time. Here, I will tell you about my first cooking experience and how to make it. This dish I cooked is called Chicken with Tofu, and this dish I cooked is a veritable Chicken with Tofu.
First of all, I'll tell you about my preparation process. I'll crush the tofu first. At the moment when I crush the tofu, I find that I seem to crush it into soybean milk, and then I cut the vegetables into filaments. Those filaments are strange. Because I'm cooking for the first time, the vegetables I cut are different in shape and size, and then I put them in a bowl. Later, I put a little salt in the meat, and the preparation work is done. Now it's fried. First, stir-fry the meat. At this time, the pot crackled, which scared me to shout at the kitchen door: "Help!" " My mother came to me and said, "Nothing, this is the sound when something is in the pot." I calmed down. Before I came to the stove, I carefully poured tofu, cooked it, then poured vegetables, seasoned it and cooked it. I'm already sweating after I finish, but I eat it with relish!
I think the dishes cooked by myself are more delicious than any delicacies! I also feel that the fruits of my labor are the most precious, and the happiness that can't be bought at any cost is an innocent smiling face, which is priceless! 6. Write a composition with Liuzhou specialties, with 1 words
snail powder
noodles in the north and rice noodles in the south. Speaking of rice noodles in Guangxi, there are Guilin rice noodles in the north of Guangxi, Laoyou rice noodles in Nanning in the south of Guangxi, and Liuzhou, which is located in the middle of Guangxi, is not a great sorrow if it does not have its own signature rice noodles? Thanks to the snail powder, Liuzhou people are full of confidence when they talk about their hometown food. It is no exaggeration to say that snail powder has undoubtedly become a label of Liuzhou, and Liuzhou people or people who have lived in Liuzhou have a strong snail powder complex.
Liuzhou has a humid climate, vast land and many rivers, and its products are mostly related to water. Snails live in paddy fields or beside streams and mountains, and their fried meat is very delicious, and the soup is even more delicious, which is called "one snail has three bowls of soup". There are many ways to eat snails, but what Liuzhou people love most is snail powder. The method of ten thousand powders lies in soup. The real snail powder has no snail meat, and its true taste lies in the soup cooked by snails. There is nothing special about the appearance of this soup, but the elephant is invisible. It is made of snail with shell, ginger, star anise, cinnamon, clove, pepper and other 13 kinds of natural spices, which are boiled together with pig bones with slow fire, and the amount of these 13 kinds of spices is in strict proportion. The soup is red and bright, because eating snails pays attention to the word "spicy", which is not ordinary Chili powder, but Chili powder and oil. After the fragrance comes out, only the oil is taken and added to the soup. The first procedure for Liuzhou people to test snail soup is often to see if the soup is red enough, oily enough and bright enough. It is often that you eat your forehead in winter and sweat in summer, which is really enjoyable. As for why there is no meat, there used to be a popular explanation in Liuzhou: when a foreigner ate snail powder, he complained to his boss: "Why is there no snail meat in this snail powder?" Bullying foreigners, right? " The boss said slowly, "Who said there should be snail meat in snail powder?" Have you ever seen a wife in an old woman's cake? " Outsiders are speechless: "..." Haha!
Snail powder is served in a stall, but it looks grand in a big hotel, but it's not authentic. Every night, there will be many stalls, several small tables, several rows of low stools, and a large pot of bright red snail soup, which is full of fragrance, which is definitely a great * * * and temptation for taste buds. Liuzhou people like to "join in the fun" (join in the fun). Men and women in fashionable clothes go straight to the low stool in the most crowded stall and shout, "Boss, a bowl of snail powder! Something spicy! " The neatly dressed proprietress replied loudly: "Good!" While grabbing a ball of thin, long and round rice flour and putting it into a small pot with boiling water, he asked, "What vegetables does A-mei (A-di) want?" Usually, there are several different kinds of vegetables on each stall according to the seasonal changes. After getting the answer, the proprietress grabbed the vegetables that had already been washed and put them into another boiling pot. After the rice noodles and vegetables were cooked, they were picked up, put into a bowl, drained, and added side dishes quickly. Authentic snail powder is very particular about side dishes, including fried sour bamboo shoots (often with fungus and day lily), dried radish (also with sour beans), fried yuba and peanuts. Liuzhou people also have a hobby of eating snail powder. They like to put eggs and duck's feet in soup and cook them together. Eggs are cooked, shelled and put into soup. The longer they are boiled, the more delicious they are. Duck's paw is also marinated first, and the longer it takes to cook, the more fresh snails can be absorbed, and it tastes different. These two are not included in the side dishes, so you have to pay extra for them. If you want to eat spicy food, there will be more Chili oil in the snail soup poured on you by the boss's wife, and the color will be particularly red and bright; If you can't eat spicy food, the proprietress will use a spoon to open the oil and pour you a spoonful of pure snail soup.
after receiving this bowl of snail powder, I saw that the snow-white rice flour was lined with green vegetables, yellow sour bamboo shoots, golden yuba and brown red peanuts, which were stained in the bright red snail soup, and the aroma came to my nose, just like a genuine art with color, fragrance and taste, which really made people feel a little unbearable. Don't eat the powder in a hurry, let it soak in the soup until the soup has penetrated each vermicelli, and then put a bite on it. The soft and refreshing rice noodles will go down the throat with the fresh flavor of snails, and then eat a few mouthfuls of the store's secret side dishes, which are slightly sour in sour bamboo shoots, slightly sweet in dried radish, crisp in yuba and crisp in peanuts, plus the unique aroma of snail soup, which is delicious. Therefore, a unique landscape can often be seen on the streets of Liuzhou: handsome men and beautiful women are busy grabbing a duck's paw, eating powder, eating vegetables and drinking soup, and they have no original gentle demeanor until they eat all the soup with water. "Fun, fun!"
There is a saying that people who have never eaten snail powder in Liuzhou mean that they have never been to Liuzhou, and those who don't like snail powder are not real Liuzhou people. In Liuzhou people's own words, snail powder is "a classic in the classic food culture that all Liuzhou people will never forget or dislike". Indeed, when I was in Liuzhou, I was never tired of eating, but once I was in a foreign land, thousands of homesickness often turned into a bowl of snail powder, and I swallowed my missing saliva alone at the starry sky for many sleepless nights. The first thing to do when I returned to Liuzhou was to rush to the stall in the evening when the Hua Deng was lying over the iodine-lying lotus tower. In the familiar sweet and sour smell of snail powder and the same long-lost local accent, a long-lost heart will gradually get wet with the dense water vapor. 7. About 8 words about Xuchang yuba's English composition.