1. How to write a composition about stir-fried crayfish to describe its color, flavor, and shape

My hometown, Xinyang, is a big food market, with people flying from the sky to the ground. From those that grow in the soil to those that swim in the water, you can find delicious ways to eat them here. Stir-fried crayfish is the most common but most delicious snack here.

The stir-fried crayfish is delicious and delicious. Stir-fried until it turns red and shiny, it alternates with the snow-white onions and garlic. There is vegetarian in the meat and white in the red. Although it has no other color, it is particularly attractive. Coupled with the strong cumin fragrance it exudes, it really makes people salivate three thousand feet down!

Although stir-fried crayfish is a seafood dish, the method is very simple: first heat the pot, add oil, add a small amount of onions, ginger, and garlic, then pour the crayfish into the pot and stir-fry , add appropriate salt, cumin, and fennel to taste, and simmer for a final 20 minutes, the crayfish is ready. The whole process is quick and easy, taking less than 30 minutes.

Peeling crayfish is very simple: first remove the head, then peel off the shell from the abdomen to the tail, and eat the meat inside.

The meat of the crayfish is fresh and tender, and the bite is chewy. The soup contained in the meat comes out as soon as you bite it, which is endless aftertaste. When I eat crayfish, I always suck out the juice from the head with my mouth, then peel off the meat and eat it. The combination of juice and meat is a great pleasure.

One time we were eating crayfish during the Chinese New Year. Looking at the bowl full of red crayfish, I was inspired. From then on, crayfish had another name - "The whole house is red" "! 2. A 600-word essay on a delicious dish: Xinmi Fried Shrimp Tail

This afternoon, I was sitting at home watching TV. At this time, my dad came back with a bag in his hand and said to me: "Dave, I have a surprise for you." I was looking forward to it, so I asked my dad what the surprise was. He took out a bag of food from the bag and said with a smile: "I'll treat you to stinky tofu." Stinky tofu? Very good. For a foodie like me, when it comes to stinky tofu, I have only heard its name but not tasted it! I couldn't wait to grab the bag of stinky tofu from my dad's hand. The packaging bag says "ancestral name stinky tofu", and below there is a line of small words "smells stinky, tastes delicious". This aroused my strong appetite, so I stopped reading and started eating!

As soon as I opened the wrapping paper, there was a smell that hit my face, which made me a little unbearable. It smelled so bad, could it taste delicious? I hesitated for a moment, thinking of the food show supporters who were eating with gusto, so I picked up a piece of stinky tofu, closed my eyes, and took a bite, wow! My mouth was filled with a strange odor. When I almost couldn't hold it in any longer, the strange odor instantly turned into a strange aroma. The strong aroma made me more and more excited as I ate. The taste was simply beyond description in words. It's great, my taste buds are immediately opened up. The taste is sour and sweet. It reminds me of sweet and spicy sauce. It's really wonderful and incomparable! I finally discovered another delicious food!

I kept eating until my dad reminded me: "Don't eat anymore, save some for next time." I put down the super stinky tofu "reluctantly". "By the way, remember to rinse your mouth. Be careful if others say you have bad breath!" Haha. Stinky tofu is so smelly that it can cause bad breath! I want to say that stinky tofu is really delicious! The ugly appearance may hide beauty. I want you to try it too! 3. Essay on Delicious Crayfish

Essay on Delicious Crayfish I have an uncle who loves food.

Every weekend, I browse food webpages online. Once, my uncle saw an advertisement for a "Xuyi Zhuji Lobster House" online, and there were printable coupons.

My uncle printed four coupons and decided to take me, my aunt and my grandma to try them. At noon on Saturday, my uncle drove us to "Xuyi Zhuji Lobster House".

We took the elevator up. There were advertisements for lobsters all around the elevator. The lobsters on them were red and bright, so delicious. After we went up, the waiter took us to a quiet, window seat.

My uncle took out the coupon and started ordering. He ordered thirteen-spice crayfish, golden needle tripe, stir-fried chicken, and vegetable salad... Taking this opportunity, I looked out the window and saw the endless flow of people. and vehicles, anxiously awaiting that tempting crayfish. The long-awaited crayfish finally arrived, but I was afraid of spicy food and didn’t dare to eat it yet.

However, looking at the red crayfish in the pot, each one opened its teeth and claws, as if to say: "Do you dare to eat me? Do you dare to eat me?" They made me angry and stretched out their hands. I grabbed one and smelled it, a special aroma mixed with faint sweetness and herbal aroma, which made my mouth water. I can't bear it anymore! I followed my uncle's example of plucking the head, sucking the brain, cutting off the tail, sucking the intestines, sucking the shell, and peeling off the shell.

The golden shrimp brains are filled with red oil, and the tender shrimp meat is very elastic. When you put it in your mouth, it is spicy and fragrant. It made me sweat profusely. It was so enjoyable! I seemed to have come to the world of lobsters. I caught a lot of crayfish by the small river and was burning them to eat. Thinking of this, I couldn't help but take one... After eating the crayfish, I understood a truth. Time also brings us fun. For example, this time surfing the Internet brought us the fun of eating lobster.

I love surfing the Internet, and I love the delicious crayfish even more! Spicy Crayfish One day during the winter vacation, my mother bought a bag of crayfish. Holding the bag, she happily said to us: "Tonight we will eat spicy crayfish."

I was sitting by the fire to warm myself. As soon as I heard this, I volunteered and said, "Mom, I'll help you do it!" Doing it was just a fancy name, watching how it was done was my real purpose. My mother calmly said: "You sit down first, we still have to wait two hours!" I have never heard of having to wait two hours to eat lobster, and protested: "Two hours are enough to prepare a table of dishes!" Mom ignored me, found a basin, filled it with some water, poured the crayfish in, and sprinkled some salt.

I asked: "What is this for?" My mother gave me a look: "Thank you for reading a lot of books, soak some salt in the shrimp and let the shrimp spit out the mud! "I stuck out my tongue, I really didn't know this. Seeing that I was sitting there with nothing to do, my mother started to order me: "Mengmeng, go wash the onions and ginger, peel the garlic, and mom will chop them up later."

I neatly cut the onions and ginger. Wash and peel the ginger and garlic, and stand aside to watch my mother cut them. After a while, my mother cut it up, and the green onions, thin strips of ginger, and white garlic were piled together, neat and beautiful.

We walked out of the kitchen, spent two hours, and started cooking crawfish again. I put the pot on the stand and poured some oil.

Mom took out the crayfish and brushed them clean. When the oil was hot and there was a stinging sound, my mother poured the crayfish in and stir-fried.

Mom put the crayfish into the bowl again, poured in the green onion, white garlic, turmeric and ginger and sauteed until fragrant. Then she added chili sauce, Sichuan peppercorns and salt and stir-fried, then poured the crayfish into the pot. Stir-fry for a few minutes and take it out of the pan! "Wow!" This red body is fried fragrantly and hot, and the crayfish is as beautiful as a crisp. The oily light makes the crayfish appear red and translucent. The green onions, white garlic cloves, and yellow ginger shreds are accidentally exposed as if they were new. I couldn't resist peeling off the chicken head-like shrimp meat anymore. I rushed over with a pair of chopsticks and picked up a crayfish. The shrimp meat was crispy on the outside and soft on the inside. It whetted my appetite. Even the crispy tongs were thin. After chewing it carefully, it tasted spicy and fragrant, the texture was smooth and tender, and the taste was spicy. Although the spicy taste made my lips red, I still refused to give up and ate until the bottom of the bowl was clean. Spicy crayfish is so delicious! It seems that I will gain weight again during the winter vacation! Postscript: I had to ask my mother for advice on the seasonings she put in during the making process, because she moved so fast that I couldn’t remember clearly. I made some typos, so fellow bloggers please remember to remind me. 4. Write an essay about the color, smell, and shape of crayfish

"Food is the most important thing for the people." Food is indispensable in people's daily lives, but "delicious food" is the essence of food that brings people happiness. .

There are eight major cuisines in China, among which Sichuan cuisine is very typical. Being numb and spicy is the soul of Sichuan cuisine. "Ma Po Tofu" is one of the representatives of Sichuan cuisine.

The materials are simple, the method is sophisticated, and the difficulty is high. "Ma Po Tofu" originated from a street snack.

According to legend, during the Tongzhi period, Mapo was good at cooking. She used tofu, minced beef, chili, Sichuan peppercorns, bean paste, etc. to make braised tofu. Numb, spicy, hot, tender, delicious and very popular.

Looking at a plate, authentic Mapo Tofu was brought to the table. A spicy and fragrant aroma hits your nose.

The snow-white and tender tofu is dotted with brown-red minced beef, with green garlic sprouts mixed in, and translucent red oil surrounding it. It was so eye-catching that saliva began to secrete in your mouth.

Gently scoop a spoonful and blow on it. Because it is very hot, slowly put it into your mouth. Its taste is very special, smooth, tender, spicy and sweet, numb and spicy, and it is embellished with the fragrance of minced meat. It is really delicious on earth. 5. How to write the delicious taste of lobster

Hello!

Different cooking methods of lobster can give lobster different flavors and textures:

One: Spicy lobster:

The aroma of lobster is unique and mellow. Before serving, the chef cooks it over high heat to bring out the rich flavor of the spicy crayfish. The snow-white shrimp meat is delicious and spicy. If paired with cold beer, the spicy feeling will be even more exciting and enjoyable.

Two: Eating raw lobster:

Eating raw lobster must be accompanied by seasonings, usually dipped in soy sauce and mustard, so it can bring out the beauty of the lobster.

The soy sauce is thick and salty, but it cannot be stronger than the refreshing taste of the lobster.

Each bite of lobster meat spreads freshly on the tongue, and then becomes slightly elastic and has a distinct texture.

Three: Stir-fry:

Lobster meat itself has a natural sweetness. Stir-frying makes the crispness, freshness, fatness, thickness and smoothness of the lobster suddenly become one and become subtle. . 6. Please write about food, the process of making food, about 600 words..

Learn to cook food

I have always wanted to learn to cook food. This holiday, my mother agreed to teach me how to cook several kinds of delicious food.

Steamed bean paste buns: First, take out the frozen buns from the refrigerator and put them in a large bowl (try not to overlap the buns), then put a certain amount of tap water in the pot and put it into the steaming rack. Then put the big bowl into the pot and steam it on the gas stove.

After a while, poke it with chopsticks to see if the bun is soft. If it is very soft, it means it is cooked. If it's not soft enough, continue steaming until cooked.

To make steamed eggs: first take out an egg, tap the eggshell, pour the yolk and white into a bowl, and then beat the egg. When the egg mixture is very fluffy, add salt, wine and oil, and stir again. After stirring evenly, place it in a pot, add hot water, and stir while adding water. Finally, turn on the gas stove and start steaming eggs. After the eggs are steamed, add a little MSG to make the steamed eggs especially delicious. (Now I have learned how to make "steamed eggs with milk". It tastes rich with milk!)

Cook "Pianerchuan": first stir-fry the bamboo shoots, shredded pork and pickles. , served in a bowl. Then put water, salt and vegetable soup in the pot, put the pot on the gas stove, wait until the water boils, and then carefully put the noodles into the pot. After the water boils, stir to see if the noodles are swollen and cooked. When the noodles are completely cooked, add the fried vegetables, add MSG, stir evenly, and remove from the pot. A bowl of delicious "Pianerchuan" is ready.

To cook dumplings: first take out the quick-frozen dumplings, then put water in the pot and put the pot on the gas stove to cook. After the water boils, place the dumplings gently, cover the pot, and when the dumplings float slightly, add a spoonful of tap water and continue cooking. When all the dumplings float on the water and the dumpling skin becomes transparent and swollen, it means the dumplings are cooked. You can add a little MSG and remove the dumplings from the pot. Haha, the dumplings are just cooked.

I think the food I cook is always particularly delicious. In the future, I will ask my mother for advice and let her teach me how to make other more delicious delicacies.