1. An essay introducing the production process of a kind of delicacy

My hometown is Yangzhou.

It has a long history and beautiful scenery, including Daming Temple and other thousand-year-old monuments, as well as the beautiful scenery of Slender West Lake. There are also many specialties there, such as the famous jade lacquerware... but my favorite is the Yangzhou snack-Fuchun Bao.

My uncle’s family also makes Fuchun buns, so I like to go to his house the most, just to eat a few Fuchun buns. Don't tell me I'm greedy. If you could try it yourself, you'd definitely be addicted! The dough used to make Fuchun buns is very white and thin, and the skin of the buns must be rolled out very thin.

The stripes on the buns are like carvings, thin and evenly twisted into a circle. Once, I took the Fuchun bag made by my uncle and carefully counted the stripes on it.

Oh my God! There are as many as 37. There is a small round mouth left in the middle of the bun, as if the little crucian carp is stretching its mouth and is about to spit out bubbles.

Sometimes looking at these carefully crafted buns is like appreciating an art treasure that makes you unable to bear to open your mouth. The fillings of Fuchun buns are really delicious: sweet and delicious, moderately salty, oily but not greasy, leaving you with endless aftertaste after eating.

There are many kinds of fillings for steamed buns, including green vegetables, dried vegetables, fresh meat, crab roe, tripe, bean paste, etc. There are dozens of kinds of meat buns including shrimp, bacon, vegetable and meat, etc.! My favorite is crab roe filling.

Dip it in some vinegar, it will be more delicious than eating fresh crabs. Once, I ate three in a row and was so bloated that I couldn't even bend down.

The sizes of Fuchun buns are also different. The big ones will make you full after eating one, while the small ones are small and exquisite and can be swallowed in one bite. With its perfect color, shape and taste, Fuchun Bao is no wonder it is hailed as “the best in the world” by foreign guests.

As the saying goes: "Food is the first priority for the people." Every place has its own special snacks, and the special snack in my hometown is dumplings.

Making dumplings is neither difficult nor easy. First, buy fresh meat from the market, chop it into minced meat fillings, then put the prepared flour into a basin, add appropriate water, and you can knead the dough, three times Divide five by two, and the dough will be ready. Then put the dough on the steaming plate, pick up the rolling pin, and roll the dough for a while, and the dumpling wrapper will be ready.

But you must pay attention, the dumpling wrapper cannot be too thin, because if it is too thin, the meat filling in the dumpling wrapper will be disobedient and come out from the gaps in the dumpling wrapper; the dumpling wrapper cannot be too thick, Because they are too thick, the dumplings will not cook easily when cooked in water. Therefore, the dumpling skin must be of moderate thickness and just right.

When the dumplings are ready, they must be cooked in boiling water. You must be patient when cooking dumplings. After two or three minutes, the dumplings were hiding freely in the water.

After a while, the dumplings were like little whitebait, jumping and playing in the water. The blue flames licked the bottom of the pot, the pot was steaming, and the dumplings in the pot were also boiling. 2. Composition on making food

My favorite food

Speaking of my favorite food, I remembered a riddle about this food: "A group of geese float in the river. Floating, falling. "What is this?"

In fact, this kind of delicacy is not special. It’s just that we rarely get to taste it in normal times. But when the Spring Festival comes, especially the first day of the Lunar New Year, every household is indispensable. Of!

It is glutinous rice balls.

I love eating glutinous rice balls and watching them floating in the water. I remember one time, my mother made glutinous rice balls for me. She first poured the glutinous rice noodles into a basin, mixed it with boiling water, kneaded it into a dough, and then picked up a small ball of dough from the dough each time and rounded it into a ball in her hand. Make it look like a woofou, then put sugar in the middle, and then round them into a shape the size of a ping pong ball. After the water in the pot boils, put them all down. Mom closed the lid, and all that was left was an anxious and long wait. Being a glutton, I often secretly opened the lid and looked at the small white balls placed on the bottom of the water. After a while, a few floated up first, then a few more, and gradually, they floated up. It's floating, it's falling, it's really cute.

Unconsciously, my mother tapped my nose with her flour-covered hand. It turned out that I was already "salivating" looking at the glutinous rice balls in the pot. So, my mother found bowls and chopsticks and picked up a few floating glutinous rice balls from the pot. The glutinous rice balls were steaming, but I couldn't care about that anymore. I quickly picked one with chopsticks and stuffed it into my mouth. It was hot, but it was hot. The soft, sweet feeling is really great. I couldn't help but give my mother a thumbs up.

My mother told me that glutinous rice balls can also be filled with many kinds of fillings. Some wrap vegetables in the glutinous rice balls core, saying that it can prevent getting angry. Some like to eat sweet, so they put some fillings in the glutinous rice balls core. Brown sugar powder.

As for how everyone likes to eat glutinous rice balls during the New Year, my mother said that glutinous rice balls symbolize happy reunion, and its name also represents people’s best wishes for life!

Fan Hongyuan

A kind of food I like

Oil cakes and thin bean flour are traditional snacks in our hometown. The golden and crispy oil cakes are fragrant. The overflowing thin bean flour has been popular in the streets and alleys of the small town for a long time.

Oil cakes use potatoes as the main ingredient. Most Zhaotong potatoes are produced in alpine mountainous areas, such as Xiaolongdong, Jing'an, Xiliang Mountain, etc. Zhaotong's oil cakes also use these potatoes as raw materials.

First, peel and cook the potatoes, then chop them into small pieces, then set up a big pot on any street and pour some oil into it. When frying oil cakes, first scoop the prepared potatoes into a spoon, then pour them into the prepared rice milk, and then put them into the hot oil pan - "嗞嗗嗞...", and the oil cake was born. . The deep-fried oil cake is golden in color, crispy on the outside, and soft on the inside, exuding the unique aroma of potato.

Thin bean flour is made from high-quality peas, ground into fine noodles, added with ginger, pepper and other seasonings, and stewed over fire. After boiling, the bean paste is light yellow in color and has a pleasant fragrance. You can smell its fragrance drifting in the wind from miles away. Put the thin bean powder into a bowl, sprinkle with a little chopped green onion, chili powder, salt, MSG, etc. At this time, the thin bean powder will take on the colors of green green, red pepper, and white salt, making people salivate at the first sight. Take a sip, smack your lips, and the taste will penetrate right into your heart. This delicacy is not only good for the eyes, but also good for the stomach. People also say that when mixed with dilute soybean flour regularly, it can remove freckles and improve the skin.

Put the fried oil cake into the thin soybean flour. The "sizzling" sound made when the oil cake is soaked in the thin soybean flour is like wonderful music, which greatly increases your appetite. The crispy oil cake and thin bean flour become a delicacy in Zhaotong!

This is Zhaotong’s traditional snack. If you come to Zhaotong, be sure to taste it!

Wang Na

Family Fish

I often cook like my mother, because my mother’s cooking often makes us salivate.

Today is Mother's Day. In order to make my mother happy, I decided to cook her favorite dish - braised fish!

I followed my mother's example and started cooking. I quickly put the pot on the stove and poured some oil, "嗗嗗嗗...", after about half a minute, the oil There was a stream of hot steam coming out of the pot, so I slowly put the fish that I had prepared into the pot. With the sound of frying, I moved the fish in the pot sideways. After a while, I With a shovel, he turned the fish over, and there was another "squeaking" sound, and the fish was frying happily in the pot.

Not long after, when the fish was almost fried, I quickly added wine, vinegar, soy sauce, chili and other ingredients, then covered the pot and simmered. Now I'm just waiting for the "braised fish" to come out of the pot.

My mother came back. As soon as I walked in, I was enveloped by the smell of my braised fish. She was full of praise and joked: "What good dish did my filial son cook?"

When my father came back, our family began to sit around the dining table and savor every dish I carefully prepared. Of course, the main thing was the braised fish. We gently picked up a piece of crispy fish fillet. The fillet was bright in color, yellow on the outside and white on the inside. With various condiments, it was a visual feast. My mother couldn't help but praise: "It's really a masterpiece produced by a famous teacher." "Good disciple!" Dad also said: "Not bad, the smell of fish can make you forget the fatigue of the day when you first take it. After chewing it, your mouth will be full of fragrance. Your soup is even more filled with the son's strong love for his mother. Family, ah, braised fish, you are so great!"

So, I gave the braised fish another nice name - "Family Fish"! 3. A 260-word essay on how to prepare delicious food

This morning, I went to the supermarket with my mother to purchase some ingredients for making delicious food.

At noon, after lunch, grandma, mother and I started busy. The food we make is simple – sushi.

First, grandma took out the rice from the rice cooker and let it cool down. My mother and I took out the same food we bought from the supermarket. After the rice has cooled down, we start making it.

I just saw grandma put on disposable gloves, spread the bamboo paper flat on the table, then took a piece of seaweed and spread it on the bamboo paper, then spread the cold rice on the seaweed, and then put the rice on it. Put meat floss, carrots, and cucumbers on it, and roll them up together. Then take away the bamboo paper, and you will see that a long and thick piece of sushi has been made. Then grandma cuts them into small pieces. chunks, and then I squeeze on the salad dressing, so our sushi is ready. 4. My own food composition

Before the second class on the Thursday afternoon before Children’s Day, our class held a food party.

The food at the food party was all made by the students themselves. I made amber walnuts, which I learned from my father.

In order to present the delicacies to everyone at this food festival, I started looking and searching for all kinds of delicacies I could think of a few days ago. One day, my father made amber walnuts for my mother and me to eat. I thought it was delicious. So I asked my father to teach me how to make amber walnuts.

I went home from school at noon that day at the food court. After lunch, I started making the food I wanted to bring in the afternoon. First, I took out about twenty walnuts from the bag on the shelf on the balcony, then took a hammer from the bottom shelf of the shelf, smashed the walnuts open, and took out the walnut kernels inside.

Then take out a plate from the cupboard to hold the peeled walnuts. Then I walked to the kitchen, opened the gas valve behind the stove, put the wok on the stove, and put some oil and sugar into the pot.

Turn on the fire and stir slowly with a spatula. After a while, the sugar began to melt slowly and turned into syrup. As the heating continued, the color of the syrup began to slowly darken. At this time, I started to get nervous because I had to grasp the timing of pouring in the walnuts. This was related to Can amber walnut be made this time.

I kept my breath and continued stirring, waiting for the moment when the syrup bubbled. I quickly poured the walnuts on the plate into the pot, and at the same time immediately turned off the fire and kept stirring with a spatula. Flip the walnuts. The walnuts are fried until they become crispy in the residual heat of the oil.

After turning over for a while, the walnuts were already covered in syrup, so I scooped them onto a plate and placed them on the table. Before the walnuts cooled, I used chopsticks to pick them one by one to the plate that had been prepared. , making them all separate. The crystal clear amber walnut is done.

This is my process of making amber walnuts. If you are interested, you can follow the steps I mentioned and do it step by step! It must be very delicious.