In ordinary study, work, and life, everyone often comes into contact with compositions. Compositions can be divided into time-limited compositions and non-time-limited compositions according to different writing time limits. I believe many people will find it difficult to write essays. The following is a 500-word essay on food on the tip of the tongue that I have collected. Everyone is welcome to learn from and refer to it. I hope it will be helpful to everyone. A 500-word essay on food on the tip of the tongue 1

The annual Liangdu International Food Festival has begun. After school, my mother took me to the food festival to eat delicious food. When we arrived at the door of the food court, the aroma of delicious food hit our faces. My mother and I couldn't wait to run in. It was made up of dozens of tents, which were lined up on both sides of the road. There are people coming and going inside, and there are a lot of delicious food! The first one I came in was a mutton soup pot, and behind it there were fried ice cream, Italian chicken steak, Baijia Fei Rice Roll Rice Roll, toilet ice cream, etc. I was dazzled by what I saw.

After shopping around, my mother and I decided to eat Indian flying pancakes first. They threw a piece of dough made with flour on the chopping board and spun it around. After a while, the flying pancakes were like dancing. , the cake miraculously became bigger and thinner. After the cake is made, put some fruits on it, fold it like a quilt, and finally fry it in a pan. Soon the cake will be fried to a golden color. After frying, cut into small pieces and put in a box. I picked up a piece of golden flying cake and couldn't wait to take a bite. It tasted crispy and delicious, with some fruity flavor. It was delicious. It was so delicious.

Then we went to eat Vulcan Barbeque. The man who was barbecuing was wearing a melon-skin hat, a green coat, long braids, and exaggerated little glasses, and he was dancing and barbecuing. One moment he took out a piece of paper with "You are so beautiful" written on it, another moment he took out a piece of paper with "Marry me" written on it, and the next moment he pretended to be pitiful. Finally, he took out a fan with "I am the Overlord" written on it, which made us laugh.

Unconsciously, it got dark and the street lights turned on. My mother and I reluctantly went home. My mother and I ate a lot of delicious food during this food festival. We were so happy! I will come to the food festival next year. A 500-word essay on food on the tip of the tongue 2

Boiling fish seems to be the favorite of Sichuan people. Although it is red and spicy, it is just right.

This bowl contains bean sprouts, kelp, cucumber, leeks, and coriander. Of course, the most important thing is the fish! Without it, the essence of the entire bowl would be lost.

This fish doesn’t seem to be loved very much, nor does it dare to “break into” people’s unfathomable “bottomless pit”. If you touch it lightly with your chopsticks, it will “swim” quickly. "Come on, its appearance makes it a bit more playful. It is white, like pieces of snowflakes, and extremely soft. But the dark skin stuck to its back seems to be some jealous people, disturbing its appearance.

You bring your nose close and smell it, and a spicy smell goes straight to your little nostrils, making you cough again and again, reminding you of an advertisement: This sour and refreshing taste is so refreshing. Authentic! However, you can't help but want to take a bite of this unbearable taste! It's as if you are immersed in the scene: the air is filled with fragrance, and in the nearby green trees, the nightingale sings gracefully. ah! This feels so beautiful!

Finally, you can taste this worldly delicacy!

It is slowly and nervously "breaking" into your mouth. When you want to bite it, it's like a little foie gras. I can't wait for you to take a bite. When you chew it well, you spit out the thorn, and the fish melts in your mouth and "runs" into your taste buds. The taste buds are tingling and making you feel happy. You feel that this moment is very beautiful. Somehow, I thought of my grandpa, and tears welled up in my eyes. No, you can't cry! "Ah! It's so spicy!" My nose felt like it was on fire, and I didn't even bite. My mouth opened wide and I kept breathing, just like a dog feeling sultry in the summer. Stick out your tongue. The beautiful feeling just disappeared: "Water! Water! Water! I want water!" I was about to cry! "My mother brought me a glass of water, and I drank it in one breath. The result... was not good! Because the spicy feeling in my mouth was still there, as soon as I finished drinking the water, my mouth instantly felt like it was on fire, and I felt a burning sensation. So, you know Yes, I’m even hotter! “Help! ”

This is the boiling fish, the boiling fish that I love and hate! It blooms with warm heat on the tip of our tongues, making people want to stop! Essay on delicacies on the tip of the tongue 500 words 3 < /p>

The lard, sesame filling, and white and tender glutinous rice skin make the glutinous rice balls delicious and unforgettable.

That day, my grandma took me home and told me to make it. I was so excited about glutinous rice balls. As soon as we got home, we quickly took out the ingredients and prepared them. Grandma first put the sesame seeds in a box, poured some lard into it, stirred it evenly, and added a little water and sugar. It's softer and sweeter. How can I lose the skin when I see the filling? My mouth watered when I saw the glutinous rice dough. "I grabbed some glutinous rice balls, flattened them and rounded them. Each round cake was like a small jade plate, which made me realize the meaning of reunion. I picked up the glutinous rice skin, grabbed some sesame seeds, put it in, and wrapped it .

Follow this method and do the second, third... finally done! I watched my grandma put the dumplings into the pot, add water, and light the fire. The little dumplings began to boil in the pot, like fat dolls, so cute.

“It’s time to eat glutinous rice balls!” Grandma brought the glutinous rice balls to the table. I was the first to run to the table and sit down. When all my family members arrived, I couldn’t wait to scoop up a glutinous rice dumpling and put it on the table. Go into your mouth. Wow! It was so hot that I quickly spit it out. Blow on it gently, take another small bite, and then put it all in your mouth. The chewy glutinous rice skin and the sweet sesame filling are better than my favorite cauliflower and dried tofu, better than all other foods. Everyone was talking and laughing while eating, and the house was filled with laughter. After eating the glutinous rice balls, I still remember the sweetness and happiness of the glutinous rice balls.

I like to eat glutinous rice balls, I love its chewy texture, I love its sweetness, and I love its reunion. Essay on Food on the Tip of the Tongue, 500 words 4

The taste of lean meatballs is really ecstasy. The smooth and elastic meat paired with fresh ingredients is like fireworks exploding in your mouth.

As the top foodie in the universe, the only food that can’t be taken away from you in this life is lean meatballs. The original appearance of lean meatballs is white, smooth and thin. As white as a piece of flawless white jade, as smooth as oil, and as thin as a piece of paper, as if it could be blown away without a trace by a breeze... After being cooked, it is as big as a thumb, QQ's , bouncy, like a bouncing ball.

The preparation of lean meatballs is very simple, but it also requires some tricks. First put some appropriate amount of meat on a board, then take a spoon and quickly scrape the meat into the pot. The minced meat jumps into the pot like beans. Wait for two or three minutes and it will be almost cooked. When you open the pot, you will be greeted by the smell of meat. Pick up a colander and scoop the lean meatballs into a plastic bowl. Finally, add some soup and put it in the bowl. You can also add some ingredients: green onions, minced celery, shrimp skin, crushed mustard mustard...

After adding the ingredients, you can start eating with a spoon, pick up the lean meatballs, and carefully observe the lean meatballs. The meatballs were still trembling slightly on the spoon, like a drunken man walking dizzy and swaying on the street. When you eat it, there is an indescribable taste, like QQ candy, very chewy. When you take a bite, the juice inside will burst out. It’s so delicious!

After eating the lean meatballs, the fragrance is still lingering on my lips and teeth, and I have the urge to eat them countless times. Even the pickiest foodie like me says it’s delicious, and you will definitely find it delicious too, come and try it! I guarantee you won’t regret eating it, and you will have the same impulse as me. I think the delicacy on the tip of my tongue is the lean meatballs, and all other delicacies are defeated by it. Have you read it and your mouth is watering? A 500-word essay on food on the tip of the tongue 5

On this day, my mother bought a pack of barbecue-flavored Lay's potato chips.

I was surprised and happy when I saw it. I was surprised that my mother was so compassionate and bought me a bag of potato chips. I was happy that I could finally eat the potato chips that I had been waiting for for a long time. . I grabbed the potato chips from my mother's hand and couldn't wait to open them. A strong barbecue smell hit my nostrils. Oh, this familiar smell! I closed my eyes slightly and took a deep puff, feeling as excited as a smoker who smells the smell of cigarettes. When I opened my eyes, I saw thin and curved pieces of potato chips. They seemed to have similar shapes. In fact, if you look closely, there are differences. Some are like a crescent moon, and some are like a round pancake. , and some look like small circles with one corner missing.

I picked up a piece and put it gently into my mouth, and the familiar "click" sound echoed in my ears. I think there are not many people in the world who can resist this wonderful taste, right? And I am its most loyal supporter. Yes, at that moment, I was like Elmon who decided to be reborn after four days of hunger and saw hot food, and greedily ate the potato chips. Pieces of potato chips were stuffed into my mouth, and they galloped on the tip of my tongue like horses, galloping all the way to my stomach. I feel like every cell in my body is cheering for this delicious taste. This made me feel extremely happy, as if I had topped the class and was praised highly by the teacher.

However, soon, the bag deflated. I reached out and grabbed the empty bag. I was a little disappointed. I looked inside again and saw that the potato chips were gone. I licked my mouth, reluctantly lifted the bottom of the bag with my hand, held it against my mouth, and shook it, letting the last bits of potato chip crumbs flow into my mouth. At this time, I shook my head with satisfaction, licking my ten fingers, and muttering vaguely: "Well, it's delicious!"

People often say that only love can And the food is not to be disappointed. So, please remember to try potato chips next time, maybe you will change your mind and say that love and potato chips are the only things you can't live up to. A 500-word essay on "The Food on the Tip of the Tongue" 6

Our class is going to hold an activity called "The Food on the Tip of the Tongue". What are my mother and I preparing for? That is of course my favorite fragrant steamed buns. What kind of stuffing are the buns with? My mother and I found a lot of stuffings for steamed buns on Xiaohongshu and Xiachichu.com, and we chose the mushroom and chicken drumstick buns as a delicious and simple filling.

Just do it. You need to prepare the materials first. The main materials are: 500 grams of flour, 5 grams of yeast powder, chicken legs, and mushrooms; ingredients: 5 grams of yeast powder, dark soy sauce, light soy sauce, pepper, BBQ pork sauce. First, pour in the prepared 500 grams of flour, add 5 grams of yeast powder and 300 grams of warm water, knead into a smooth dough, wrap the pot with plastic wrap and ferment until doubled in size. In order to speed up the fermentation, my mother said to put it on the big cooking pot at home and use the remaining heat to ferment. At this time, take the opportunity to remove the bones from the chicken legs and cut them into cubes, and cut the mushrooms into cubes. Put a little oil in the pot, put the diced chicken legs into the pot and stir-fry until white, then add the soy sauce, pepper, dark soy sauce and light soy sauce, then add the diced mushrooms, stir-fry until fragrant and set aside.

Take out the dough that has doubled in size, sprinkle a little dry flour on the table, then take out the dough and knead it to deflate. Next comes the main event, making buns. First divide the kneaded dough into small pieces, then flatten them and add the fried fillings. Although I had practiced making buns with plasticine in advance, it looked simple, but when I actually added the fillings, it was not so easy to knead it. Although I kneaded it into one, it turned out to be a pig bun, and it broke when I kneaded it. Two holes; I continued to knead the second one. I put less filling in the second one, so it was easier to knead. Finally, I succeeded in making another one; three, four, five, and finally, my mother and I were alone. Halfway through, eleven buns, large and small, were completed.

The last step is to steam the buns. We steam them twice. Although the buns that came out of the pan didn't look very good, they tasted really good. I ate two in one go. When I wanted to eat, my mother stopped me because she was afraid that I would feel uncomfortable after eating too much!

Do it yourself, you can have enough food and clothing, and there is nothing difficult in the world, as long as someone is willing. This is my biggest experience in making steamed buns this time. I will definitely do better than this time next time! A 500-word essay on food on the tip of the tongue 7

As the saying goes, "Food is the first necessity of the people." Among the thousands of foods, my favorite is the land of plenty - my Stinky tofu from my hometown of Hunan.

The color of stinky tofu is dark, like pieces of jet-black coal, and the square shape is like small cubes. The square shape makes it look delicious. Although it smells stinky, it tastes unique and leaves people with endless aftertaste and a delicious taste on their lips and teeth. Whenever I pass by a stinky tofu stall, I can't help but stop. After eating one piece, I want another...

The method of making stinky tofu is also very simple. First, dry the prepared tofu. Put it into the oil pan, and the tofu will tumble with the temperature of the oil, just like the superb Sun Wukong, performing his unique skill "somersault cloud" in the pan. After the belly of the pieces of tofu gradually bulges, then put it on top of the stinky tofu. Dip in chopped chili, sauce, chopped green onion and other seasonings, the fragrant pieces of stinky tofu are freshly baked and placed on the plate to make people salivate.

I believe everyone is also very interested in its origin. According to legend, in the eighth year of Kangxi’s reign, a man named Wang Zhihe came to Beijing to take the exam, but failed to get the gold medal. He lived idle in the guild hall and wanted to return to his hometown, but he had no money, so he had to open a tofu shop in Beijing. It was summer, and the tofu quickly became moldy and inedible, but he was unwilling to discard it, so he cut it into small pieces, marinated it in a vat and preserved it. After that, he concentrated on reading and forgot about it. In autumn, he remembered the vat of tofu and quickly opened the lid to taste it. Although it was smelly, it contained fragrance. I gave it to my neighbors to taste and they were all amazed.

I believe you will be excited when you hear this. Action is worse than action. Come to my hometown of Hunan to taste our delicious stinky tofu! A 500-word essay on delicacies on the tip of the tongue 8

There are many delicacies in our lives, each with its own characteristics. But no matter how delicious the food is, it can never compare to grandma’s sweet and sour pork ribs.

Speaking of sweet and sour pork ribs, whenever I go back to the countryside, my grandma will make it for me. Before it is ready, my saliva will flow down three thousand feet! Sweet and sour pork ribs, as the name suggests, is to cook sugar, vinegar, and pork ribs together, but the method is not that simple. When grandma makes sweet and sour pork ribs, she needs to cut the ribs into small pieces, then add water to the pot, add the ribs, and cook over high heat. After forcing the blood out of the ribs, grandma poured the ribs into water and washed them. Next, grandma first heated the pot to red, poured in oil, garlic, ginger, chili and other seasonings and stir-fried. During the stir-frying process, I could already smell a faint fragrance. Then add the pork ribs and fry again and again until the aroma becomes more intense. Sprinkle with salt, cooking wine, soy sauce, and sugar, then add water, and cook for another half an hour. This process is really exciting.

The long-awaited braised pork ribs are finally ready to be served. When you open the pot, the fragrant smell rushes towards you, and then you look at the shiny pieces of pork ribs steaming up, which makes you want to eat it once you smell it. I can’t wait to eat it! It has a particularly good smell, and it smells fragrant from a distance. Not only does it smell great, but it also looks great. Pieces of fresh and tender spareribs are placed on the plate, mixed with sugar and vinegar. The sparkling luster is like orange agate after being washed by summer rain. Plus, it is embellished with coriander and ginger slices. Ah, it is simply a visual enjoyment. ! It's so delicious that it makes people want to pick up the chopsticks, quickly put it into the plate, and start chewing happily.

I carefully picked up a piece, stuffed it into my mouth, and took a bite. The juice flowed down the gap between my teeth into my throat. It was salty and slightly sweet, oily but not greasy, and the meat was delicious, refreshing and smooth. mouth watering.

Isn’t such delicious food only found in the “fairy world”? What delicious food can compare with it? A 500-word essay on food on the tip of the tongue 9

Speaking of hometown delicacies, the most delicious thing in my heart is braised chestnuts. It has to be the most delicious. Everyone will miss this dish after eating it.

As the saying goes: "Of all things in the world, only food can live up to it." Don't live up to this dish! First of all, this dish must be prepared with fresh chestnuts. Going to the mountains to pick chestnuts should be the most wonderful thing. The first step is to shake the tree and the chestnuts will fall down. Start picking chestnuts, wow! Li Zi is also wearing a "needle coat", it is really afraid of the cold! After picking the chestnuts, move on to the second step, peeling the chestnuts. Use a knife to open its coat. Hey, it's still wearing a glorious shirt. Chestnut is so beautiful! It is not finished until the chestnuts show their golden color. Let’s start roasting the chestnuts. Put the chestnuts one by one into the pot, pour soy sauce and brown syrup over them, and stir-fry constantly. This delicious braised chestnut dish is complete!

After cooking the chestnuts, of course you have to taste them carefully. I picked up the chopsticks, picked out a small piece, blew it, and put it in my mouth. It was so sweet and fragrant that people couldn't stop eating it. However, there are also things to pay attention to when eating chestnuts, which can make you miss this taste forever. First pick up a small piece, blow on your "fairy energy", dip it in a little oil on the plate, take a bite, dip it in, and eat it sweetly. Eating and eating, only the last one was left. I just picked it up and was about to put it in my mouth. At this time, my heart ached. Looking at this chestnut, I almost cried. I slowly moved it closer to my mouth. "Ah!" My chestnut accidentally slipped from my mouth, fell to the ground, and was picked up by the puppy. Look at the puppy enjoying it, you know how delicious it is!

Look, even dogs are fascinated by these chestnuts! Why don't you hurry up and have a taste? A 500-word essay on food on the tip of the tongue 10

Chinese food has a long history in the world, and there are thousands of delicacies of various flavors. There are many ways to make a kind of food, and the taste is different, but they are all delicious. When foreigners hear the mention of Chinese food, they give a thumbs up and drool. They just think: "I really want to try it." One bite. ”

Usually there are only mom and grandma in the kitchen. It seems that cooking is also a very interesting thing. Today, I, the little chef, will learn to make a dish, which is to make my favorite "broccoli in soup"! Not only is it delicious, it is also highly nutritious, containing a lot of protein and vitamin C. Before making this dish, I did some research, what do I need to prepare? How can I make it delicious?

I first prepare the ingredients, prepare a piece of broccoli, remove the stem of the broccoli, and use my knife to cut the broccoli into pieces, like small umbrellas, it smells very fragrant. , wash the cut broccoli and set aside. Prepare another piece of ham and garlic, cut them into small pieces, and put them on a small plate... and also prepare some condiments.

The preparations began. I put some water in the pot, put in the broccoli, added a little salt and boiled it for a while, then took it out and placed it on a plate, forming a big green ball. Then I took out two eggs and cracked the first egg. The egg yolk inside was spinning around in the bowl like a slide. It was a bit difficult to crack the second egg. Like a shy little girl, I didn’t hold it for a long time. Ken came out and finally entered the bowl slowly. I mixed them evenly, poured them into the pan, roasted them for a while, and cut them into strips. Then add oil to the pot, add garlic, diced ham, and a little salt and stir-fry. Finally, add water and eggs. After boiling, pour it on the plate with broccoli. Just like that, a delicious dish is completed.

I brought the dish to my mother to taste. After she tasted it, she gave me a thumbs up and said with a smile: "It's delicious, delicious and delicious. I give you a perfect ten!" At this time, I was so happy that I ate it. Chinese food, enjoy the fun of cooking food. Essay on Food on the Tip of the Tongue, 500 words 11

I like to eat eggs. Today I need to make sauce for eggs at home, so I hurried to help.

The first step is to boil the eggs. Put water and eggs in a large pot and cook the eggs over a roaring fire. A very important thing should be put in it-salt. The second step is to peel the eggs. Put the hard-boiled eggs into cold water and soak for a while. I'm very confused: What's the use of putting it in cold water? Just to let the eggs cool down a bit? If so, wouldn't it make the eggs cold just by putting them in the cold wind? My mother told me: "If you put the egg in cold water, it will not stick to the shell."

After cooling for a while, you can finally start to stir. I rolled up my sleeves, picked up two eggs and bumped them against each other. One of them was still intact, but the other had a dent. I "beat the egg all over", peeled it off gently, and the shell was peeled off. A layer of white and translucent egg white flashed at me. I couldn't help but dig out a small piece, "It's so delicious."

I took out another egg and collided with the intact egg just now. If it cracked, I continued to peel it.

This is really like "fighting in an arena". If we continue like this, we can determine the "Egg King". However, in the end, the "Egg King" cannot escape the "devil's claws". He "died" with a light knock from me. I am proud of it. Thinking proudly as he peeled it off.

I gave the peeled eggs to grandpa. Grandpa put the eggs into the big pot, put in water, and then put in soy sauce. In this way, the color of the water gradually became darker. Grandpa covered the pot, lit the fire and cooked again. When I opened the lid of the pot, I saw that the eggs had turned into the same color as the water - an attractive soy sauce color, and the rich sauce fragrance also hit my nostrils. I picked one up and took a bite. It was full of sauce aroma. Looking at the egg white and yolk, it also changed color slightly, which was very tempting.

This is hometown delicacy - braised eggs with sauce. My mother said that the stewed eggs in soy sauce are not only delicious, but also not easy to spoil. It doesn't matter if they are stored for ten and a half days, and they will become more fragrant and delicious as they are stored. Essay on Food on the Tip of the Tongue, 500 words 12

As the saying goes: "Food is the most important thing for the people", we cannot live without one word - eating, and my favorite food is what my mother makes. Braised ribs.

Speaking of the braised pork ribs, my mouth is watering. It tastes so good, even the smell is delicious. Not only does it taste delicious, but it is also very bright in color, making people want to eat it as soon as they see it. The tender, small ribs are bright red on the plate. Of course, the green coriander and yellow ginger slices are also indispensable.

For the ribs my mother bought, I first cut the ribs into small pieces, then added water to the pot, put the ribs in, and boiled the ribs over high heat to get out the blood. Then pour out the ribs and wash them with water. Next, heat the pot until red, add oil, garlic, ginger, and chili pepper and stir-fry until fragrant. Add the ribs and stir-fry repeatedly until fragrant. Sprinkle with salt, cooking wine, soy sauce, sugar, then add water, and cook for half. Within an hour, a fragrant braised pork ribs is ready to be cooked. Looking at the shiny pieces of steaming ribs makes people want to eat them eagerly as soon as they smell them.

It is not only delicious, but also very bright in color. The tender, small ribs are brightly red on the plate. Of course, green coriander and yellow ginger slices are also indispensable embellishments. Put the braised pork ribs into your mouth and take a bite. It is salty and slightly sweet, oily but not greasy. It also contains a special taste, which makes you feel like you are walking in a fairyland. Every time you can't help but exclaim "Delicious food, my favorite!"

I then ate another piece, and as I ate, the juice splashed to my mouth, making me miserable and all over the table. Yes, if you accidentally get it on your clothes, it will be bad luck, so I call it a "naughty guy".

Now, braised pork ribs is the most popular dish in my family. A 500-word essay on food on the tip of the tongue 13

Hutou is a famous historical and cultural town with profound cultural heritage, long history and outstanding people. Not only is it known as "Little Quanzhou", it is also an important port on the Maritime Silk Road during the Ming and Qing Dynasties. In such a land of abundant treasures, the food is naturally excellent. Let me show you the "Lake on the Tip of the Tongue"!

There is no hope in this world, how can we exchange for Hutou snacks? The snacks in Hutou are full of color, flavor and variety. Hutou rice noodles, chicken rolls, salted bamboo shoot buns, taro buns, etc. were called "palace snacks" during the Kangxi and Qianlong years of the Qing Dynasty. Among them, Hutou rice noodles, chicken rolls, and salted bamboo shoot buns are rated as famous Chinese snacks, and their reputation is well-known.

The first flavor: Hutou rice noodles. Hutou rice noodles are made with the most authentic well water from Fushou Village. The rice noodles produced are as white as crystal ice, as smooth as green hair, as tough as glue springs, and as powdery as catkins. They will not turn bad after being cooked for a hundred times, and can be boiled, stir-fried, stewed or distilled, and rich in oil. Not greasy, less oily and not astringent. If paired with a bowl of small intestine tofu soup, it would be a "perfect match".

The second flavor: salted bamboo shoot buns. Salted bamboo shoot buns have a history of more than 300 years. They were brought back from the palace by Li Guangdi. In order to give back to his hometown, he brought back a palace chef and taught the villagers how to make salted bamboo shoot buns. The salted bamboo shoot buns are made of purple chrysanthemum puree and glutinous rice as the outer shell, and are filled with raw bamboo shoots and pork. Although its appearance is unremarkable, it tastes sweet, tender and delicious, with endless aftertaste.

The third flavor: chicken rolls. Despite the inelegant name, this chicken roll is a well-known folk delicacy in Hutou town. They are all sold in restaurants and food stalls. On the dining table, a plate of yellow and orange chicken rolls is served. It smells delicious and is chewy and crispy, which makes your appetite whet your appetite. If you add some sauce, the taste will be more intense and the flavor will be particularly unique.

“There are food stalls three steps from Hutou, and the streets and alleys are full of them; from the movie theater to the Sijiaojing, there are food stalls everywhere, with many varieties and cheap prices, you will be satisfied. Eat skillfully and satisfactorily. "Hutou is a "paradise" for foodies and a "treasure place" on the tip of your tongue. Foodies are welcome to come and have a feast! A 500-word essay on "A Bite of Food" 14

"A Bite of China," a documentary broadcast by CCTV that explores the relationship between Chinese people and food, has become popular all over the country. The main content is the food ecology of various parts of China. Through the multiple aspects of Chinese cuisine, it will show the rituals, ethics and other aspects of culture that food brings to Chinese people's lives. For five thousand years, China has had countless delicacies flowing like the water of the Yangtze River. Today, I will grandly introduce a delicacy that is on the tip of the tongue-Lotus Root Pork.

Lotus root sandwich with meat, as the name suggests, is to sandwich minced meat with lotus root slices. One bite of this delicacy will leave you unforgettable for a lifetime. When you take a bite, the fragrance of lotus root fills your lips and teeth. If you taste it carefully, you will find that in addition to the fragrance of lotus root, there is also an inexplicable deliciousness, which is the meat. The combination of lotus root and meat complements each other. The lotus root makes the meat oily but not greasy, and the meat makes the lotus root fragrant but not boring. The two foods collide together and create a delicious spark.

Lotus root sandwiched with meat, the workmanship is exquisite and very complicated. As the saying goes, "It's hard for a clever woman to cook without rice." If you want to make delicious lotus root pork, high-quality ingredients are essential. First, prepare fresh lotus roots, minced meat, flour and spices. After preparing the ingredients, you can start cooking. The first step is to cut the lotus root. Cutting lotus roots may seem simple, but it is not easy to cut them evenly. This is the time to put your knife skills to the test. Wash the lotus root and use a paring knife to peel off the skin. After peeling, the lotus root will be smooth and clean, just like a peeled egg. Cut the lotus root into slices as thin as cicada wings. Because this allows the lotus root to fully absorb the excess fat from the minced meat. It won't be too greasy when you taste it. Then comes the second process: stuffing. You can use ready-made minced pork as the stuffing for this dish. If you are looking for texture, you can use minced pork belly without skin. Divide the sliced ??lotus root slices into two groups according to similar sizes. Spread minced meat on one lotus root, cover the other lotus root and press it tightly. In this way, all the lotus roots are stuffed with minced meat and wrapped. Like a piece of sandwich biscuit. After the "sandwich biscuit" is made, it is necessary to add a layer of "packaging" to its outer layer. "Packaging" is our third process: making batter. First pour the flour into a bowl, add eggs, cornstarch and spices to the flour. Add appropriate water and stir into paste. Then put the prepared "sandwich biscuits" into the batter. Pieces of lotus root and meat are chasing and playing in the lake like white swans. Finally, take out the packaged "sandwich biscuits" and put them into a pan and heat them over low heat while turning them until they are slightly charred and fragrant. Take it out of the frying pan, and a delicious lotus root stuffed with meat is ready.

The crisp and sweetness of the lotus root and the deliciousness of the meat filling match perfectly. As long as this dish is on the table, there will be no difficulty in explaining it. difficult problem. Those who like spicy food can dip it in some chili oil, and those who like sweet food can dip it in some ketchup. When I took a bite of the lotus root sandwiched with meat, its delicious taste instantly conquered my taste buds. It was crispy on the outside and tender on the inside. It was truly a unique experience in the world! After listening to my introduction, if you are tempted by this delicacy, you might as well try it yourself. A 500-word essay on food on the tip of the tongue 15

As the saying goes: "Food is the most important thing for the people." There are countless delicacies in China, you see: Beijing roast duck, Xi'an mutton steamed buns, Tianjin Goubuli steamed buns...all have their own characteristics, and my favorite is the Changsha stinky tofu that "smells stinky and tastes delicious".

It is not difficult to make stinky tofu: cut the tofu into small pieces and ferment it, then put it into the oil pan. If you fry it for a longer time, the stinky tofu will turn from gray to golden brown. , you can start eating. The fried stinky tofu is topped with some chili sauce and added with coriander and green onions. It looks like neatly arranged soldiers, wearing red uniforms and green embellishments, which is particularly eye-catching. It is also like a blooming red flower, protected by vibrant green leaves. From a distance, the smooth and tender tofu wrapped in fiery red chili sauce looks as red as a baby's face, making people want to pinch it. There are also things to pay attention to when eating stinky tofu. When eating, first prick the stinky tofu with a toothpick, and lightly dip the outside of the stinky tofu so that there is hot sauce on all sides, so that the taste will be stronger. When I eat it, I like to poke a few small holes in it to let the spiciness go deeper, then gently pick it up, put it in my mouth and chew it carefully to taste its unique aroma. Although it is said that it "smells stinky and tastes delicious." In fact, I don't think it smells bad. When I smelled it gently, a thin fragrance wafted over, and my saliva flowed down three thousand feet. I doubt it's because the Milky Way has been in the sky for a long time." After biting into half of it, a numb and spicy taste entered my mouth. The taste was really like "this taste can only be found in heaven, how many times can you taste it in the world?" It is not only about appearance and taste. It has the function of keeping the skin moisturized and tender.

"Who knew that every grain of food on the plate has to be worked hard?" Food is delicious, but it is also the result of the labor of many people, so don't waste food!