Sweet and sour pork ribs

As the saying goes, "Food is the most important thing for the people," almost every place has its own delicious food. You see: Beijing roast duck, Xi 'an mutton bread in soup, Inner Mongolia little sheep, Yunnan crossing the bridge rice noodles, Shanxi Daoxiao Noodles ...... from the dinner at the party to the street snacks, it can be said that the list is endless. But my favorite delicacy is sweet and sour pork ribs.

sweet and sour pork ribs are very simple. First, heat the pot, then pour the oil into the pot, add the white sugar, and keep stirring with a spoon until the white sugar melts slowly until the white sugar burns into a red face, then put the ribs in it, and then keep stirring to let the white sugar penetrate into it. At this time, you can add some water, salt and vinegar. Then simmer slowly with a small fire for about 3 minutes, and take a look at the lid; At this time, the ribs have become yellow, and the color is bright, which makes people drool. When out of the pot, the soup in the pot gradually decreases until the soup is thick enough to be wrapped on the ribs. After serving, sprinkle some white sesame seeds, so that a plate of sweet and sour ribs is ready.

A dish of sweet and sour pork ribs with all colors and flavors came out of the pot at one end, which made my mouth water. The yellow soup mixed with pork ribs was scattered among them and came with a strong fragrance. I swallowed. I quickly picked up chopsticks and put them in my mouth. Then I sucked the soup in the ribs hard and it was sweet in my heart. It was really the best in delicious food! Then I tasted the ribs. The meat on the ribs tasted very delicate, pure and delicious, and it was memorable when chewed!

sweet and sour pork ribs are delicious.

Friend, if you have any delicious food you like, you can recommend it to me! The 4-word composition

introducing color, flavor and shape is our famous specialty.

Not only people in Suzhou like to eat, but also people all over the country like to eat.

One day, there were guests at home, and my mother bought ten hairy crabs from outside.

After I bought them, my mother put the hairy crabs in the water first. During this time, I lay down by the pool and looked at them quietly. They were dark gray, with two big pliers and eight small feet.

its two big pliers are waving vigorously, as if to have a fierce battle with me.

I started to cook. My mother first put the water in the pot for 9-1 minutes. After the water boiled, my mother put them in the pot one by one. Gradually, their color changed from dark gray to light yellow, and then from light yellow to deep red.

after cooking for a while, it is completely cooked.

My mother opened the lid of the pot, and a fragrant smell came to my eyes. I swallowed hard, and then my mother put them on a plate, and a plate of hairy crabs with attractive color and good taste appeared in front of me.

Mother put the plate on the table. I couldn't wait to catch one and ate it with relish.

I first pulled down two big pliers and eight small feet, bit them back and forth, sucked them again, and the white and tender crab meat slipped into my mouth.

the meat in the tongs is very delicate and smooth, and melts in the mouth.

Then I opened the crab cover, and the crab yellow inside was golden. As soon as I sucked it, the crab yellow came into my mouth. It was delicious! Finally, I split the crab in two and got up. The taste of

is delicious! It is memorable and full of praise.

It's really a well-deserved composition of Suzhou specialty about the color, flavor and shape of food.

"Food is the most important thing for people", and food is the essence of happiness for people.

There are eight major cuisines in China, among which Sichuan cuisine is very typical, and it is the soul of Sichuan cuisine to be spicy and spicy.

"Mapo Tofu" is one of the representatives of Sichuan cuisine.

The materials used are simple, the methods are exquisite and difficult.

"Mapo Tofu" originated from a street snack.

According to legend, during the Tongzhi period, Mapo was good at cooking dishes. She made braised tofu with tofu, minced beef, pepper, pepper and bean paste.

hemp, spicy, hot, tender, delicious and very popular.

Looking at a plate, authentic Mapo tofu is served on the table.

a burst of spicy smell came to the nose.

The delicate white tofu is dotted with brown-red minced beef, and the oily green garlic seedlings are mixed inside, surrounded by bright red oil.

It's amazing, and I can't help but start to secrete saliva in my mouth.

gently scoop a spoonful, blow it, because it is very hot, and slowly put it into your mouth.

Its taste is very special, smooth, tender, spicy with sweetness, spicy with hemp, and decorated with the fragrance of minced meat. It's really delicious on earth.

The eating method of Mapo tofu is also advancing with the times. There are different food cultures and habits all over the country. For example, Shanghainese like to eat sweets, and the spicy taste of Sichuan will naturally make them unacceptable.

However, the fame of Mapo Tofu is so appealing and attractive.

So in Shanghai, Mapo tofu is made into a slightly sweet taste.

But if you want to eat authentic Mapo tofu, you still have to come to Sichuan. It's spicy, tender, smooth and refreshing, which is the authentic Sichuan flavor.

Mapo tofu is also the soul work of Sichuan cuisine, which represents the rich food culture characteristics of Sichuan cuisine.

If you have a chance to visit Sichuan, you might as well write a composition describing the color and fragrance of jiaozi.

"Yunyun, let's eat jiaozi today!" Mom said to me in the kitchen.

I answered the voice, and soon there was a rushing sound in the kitchen, and my mother seemed to be as busy as a bee.

I can't sit still when I hear this sound. I really want to run over and join in the fun.

Usually, my mother wraps jiaozi and I eat it directly, but I have never wrapped jiaozi once. I really want to try it out of curiosity.

ok! Just do it.

My mother became my teacher. First, she learned to roll dumpling wrappers.

It looks very simple, but it's really a bit difficult to make. The dumpling skin rolled by my mother is round and big, and it's thick in the middle and thin on both sides! I really envy you.

But that series of movements became rigid in my hands, and the rolled dumpling skin was thin and long. My mother said, "This kind of dumpling skin will break when you put it in the pot.

"I want to give up after suffering. My mother seems to have read my mind. She began to teach me hand in hand. Although she didn't learn well, she was much better than at first. The motivation for success greatly increased my interest. After some persistent efforts, my level has greatly improved.

Next, it's time to study jiaozi. My mother wrapped the dumpling stuffing in the dough, and when her hands were closed, jiaozi wrapped it. She looked like a general, but I wrapped it like a thin old man. But at this time, I didn't give up easily. I patiently pondered and pondered, and everything pays off. After some hard work, I finally learned it. Although my face was covered with flour, my heart was flattered.

A simple bag of jiaozi contains countless philosophies. I want to say here that the first time is actually the beginning of success. As long as you take bold steps, you will have the possibility of success. Write a composition about eating and write 65 words about color, flavor and fragrance

Light cakes are snacks in Fuzhou.

It is said that he came in memory of Qi Jiguang. In short, he has something to do with this national hero.

When I was young, I always liked to stand in front of a tall barrel stove and watch the master make light cakes.

There are chefs who make light cakes everywhere. A chopping board and a stove are all props.

The pastry chef rolled up his sleeves high, smashed the dough with alkaline water and salt water, then divided it into pills, tapped it left and right with his hand, and a small round cake came out. Then he poked a small hole in the middle with a bamboo stick, and then he stuck it on the inner wall of the barrel furnace. Wait, and soon, the fragrance floated out of the furnace.

It's estimated that it's about time. The light cake master just shoveled it neatly with a small shovel, and the brown light cake jumped out.

This light cake is hard and yellow. It's hard to bite. Without good teeth and tenacious fighting spirit, it can't be dealt with. But once it's in the mouth, it's more fragrant and chewy. In the end, I always want to take the second one away.

Light cakes are chewy and storable. It's no problem to leave them for ten and a half months. They are tenacious and full of national spirit. Perhaps this is the relationship between them and Qi Jiguang.

Light cakes are very cheap, a penny. At that time, I often patronized the light cake stove, bought one or two pieces, and chewed all the way to school.

In winter, the pastry chef is happier. He keeps the stove warm, but in summer, he is bitter. He goes shirtless and still sweats, and the sweat drips on the stove.

I wouldn't dare to buy it, because there must be the hardworking sweat of the pastry chef in it.

Some time ago, I mentioned light cakes in my hometown in Fujian. They all said that they were delicious and good for my teeth. Chewing them often is definitely better than "white arrow" and "green arrow".

but I don't know if there is any now. I haven't eaten it for many years.

Hopefully, this light cake stove can still be seen on a street corner in Fuzhou.

I hope to adopt an essay of 6 words to write about the color and fragrance of hometown food

Hometown food-Chang Rui, Class 4, Grade 4, shuangliao city Primary School, Jilin Province, Northeast jiaozi, mentioned my hometown Shuangliao, where not only the scenery is beautiful, but also all kinds of snacks are world-famous. After eating, it will make your mouth fragrant and make you memorable.

Northeast jiaozi is one of the local snacks. Let's try it with me! If you want to eat, you have to make it. I'll teach you how to do it. First, mix some noodles to make them soft, then make them into a small dough, and then roll the small dough into a thin skin with a rolling pin, which looks like a big moon.

Then it's time to make stuffing. You can put whatever stuffing you like, for example.

I like to eat leeks and eggs, so I'll choose some good leeks and fresh eggs, fry the eggs first, then add some seasoning to make jiaozi more fragrant, and finally mix them together to make the stuffing.

Then, take out the rolled skin, wrap the stuffing, seal the mouth, and squeeze it about seven or eight times. Don't squeeze the stuffing out, then put the wrapped jiaozi into the pot together, and then wait.

jiaozi, which we have been looking forward to for a long time, is about to be cooked, and our mood is boiling like boiling water in jiaozi. Soon jiaozi is cooked and floats on the water like a small ingot. (Remember not to cook it for too long) You can take it out of the pot. Look at the crystal white jiaozi, which is white, fat and lovely. Everyone can't help but want to have a bite. The intoxicating taste is marching in your mouth for a long time.

As the saying goes, "It's better to lie down while sitting, and it's not as delicious as jiaozi".

After biting jiaozi, the aroma of leeks and the embellishment of golden eggs are really a delicious food with good color and fragrance.

When you come to my hometown, I'll treat you to a local snack, Northeast jiaozi, to make sure you have a good meal.

come on! Reference adopts ... 6 words to write the composition of tomato and scrambled eggs < P > Any food? Well, I'm glad you like it. I'll give you a few model essays for you to learn from. It's a bit long. I hope to adopt delicious steamed buns. People often say that steamed buns are delicious, but I have never tasted them, and I don't know what they taste. This afternoon, my parents took me to the steamed bun shop to broaden my horizons and satisfy my appetite. That day I finally got my wish. The steamed buns were all whisked and thin-skinned, and there seemed to be a bag of juice in them. It's crystal clear and yellow, and the fragrance on the top of the pagoda overflows with the wind, and its shape is similar to that of steamed buns. No wonder it's called Xiaolongbao. Above Xiaolongbao, there are usually ten in a cage, each of which is like a small snowball, but there is a bumpy place on it, and I'm intoxicated by the fragrance before it comes up. I really want to swallow the whole steamed Xiaolongbao in one bite. A cage of Xiaolongbao has come up. The steamed steamed buns gave off a faint fragrance. As soon as I smelled this fragrance, I couldn't help but eat it in a big gulp. As soon as I picked up a "chubby" and put it in my mouth, it began to fight back. At this time, my stomach was growling with hunger, and I couldn't wait to enlarge my mouth and swallow the four-cage steamed buns in one gulp. So I carefully picked up the steamed buns with chopsticks because I nibbled a little. Juice is like a horde of horses running into my mouth. I dip it in vinegar and gently put it into my mouth. The meat is loose and soft. As soon as I chew it, its meat is suddenly loose and delicious. My mother said, "To eat steamed buns, you should first lick some vinegar, 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 don't know if I don't eat steamed buns for a while, but I can't forget them once I eat them. I wolfed them down. Its meat was so full that you wanted to eat it after taking a bite of fresh, thick and salty. So I pestered my mother to buy another one. When my aunt came to me smiling, how could I let it go? After eating one after another, I was full of fragrance and smacked my lips, and I couldn't help but praise: "Beauty! It's really delicious. "In the blink of an eye, I wiped it out again. I touched my bulging belly and added my mouth. What's up? What's your heart? It's better to go west and east and eat steamed buns in your hometown! Fried stinky tofu This is a unique local snacks in winter in the south of the Yangtze River. When I was young, I ran to the street as soon as I was out of school. Of course, this was when I had some money in my pocket. When I crossed the alley and crossed the bridge, I could smell the smell of fried stinky tofu. The manager of fried stinky tofu was a thin old man with white eyebrows and beard. He always picked a burden. The burden was actually a box made of wood, with stinky tofu, soy sauce and Chili in front of it. There is also a can bottle with several pairs of chopsticks in it. A small coal stove and a pot are placed in a box at the back. The old man always stands at the corner of the street, frying stinky tofu wholeheartedly. He has never heard his shouts, but there are always many diners who come looking for the fragrance and stand in a circle in front of his small burden. His stinky tofu is very distinctive. At first glance, it looks black and not different from other stinky tofu. Spread a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, which looks good. Take a bite carefully (because it is very hot), which is yellow on the outside and white on the inside, crisp and tender on the outside, spicy and spicy. At this time, he is not eating, but swallowing it with his tongue rolling. The old man always fries only a few pieces at a time and sells them. Others * * * peer attention. Most people who eat fried stinky tofu are women and children. It's really strange. Jiangnan women don't eat spicy food, but they all become "spicy girls" when they get to this burden. They have to apply a thick layer of Chili sauce, and women don't care about being gentle at this time. They eat until their lips are red, tears are mixed, and they are sweating. The old man just keeps saying: It's so hot that it sticks.