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600 words for the composition of pearl balls.
Pork balls

I've had a big appetite recently, and I want to eat everything I see, but … vegetarian food is no good! I'm a carnivore. I'm a carnivore. Eating a little vegetarian will kill me ~ ~ Hehe, it's not that serious. I remember another delicious food, that is, I can't eat enough every day: pork balls! Haha, because I always don't eat it all these years, I forgot it again. I just remembered and wanted to have a aftertaste, so I went to my father to buy some meat to make pork balls.

When the meat was bought back, my father began to cook it. My father first cut the meat into "small earthworms". I looked at it. It was fun! Then, dad used his big trick: super indiscriminate knife cutting. Strips of small earthworms turned into clouds of mud. Dad does the next process, which is to boil a pot of water. This process is the simplest. Finally, dad began to rub meatballs. Those meats were tightly kneaded into balls. I wonder how such slippery meat can be kneaded into balls. I haven't worked out this mystery yet.

Thinking about it, the meatballs are freshly baked. I willy-nilly, and went there to eat at once. Yeah ~ ~ Dad did a great job! Very fragrant, and there is a lot of gravy. There is also the wax gourd there, which is full of fragrance when bitten. Ah! Pork balls are delicious!

Pork meatballs I've had a big appetite recently, and I want to eat everything I see, but ... vegetarian food won't do! I'm a carnivore. I'm a carnivore. Eating a little vegetarian will kill me ~ ~ Hehe, it's not that serious.

I remember another delicious food, that is, I can't eat enough every day: pork balls! Haha, because I always don't eat it all these years, I forgot it again.

I just remembered and wanted to have a aftertaste, so I went to my father to buy some meat to make pork balls.

When the meat was bought back, my father began to cook it. My father first cut the meat into "small earthworms".

I looked at it. It was fun! Then, dad used his big trick: super indiscriminate knife cutting.

Strips of small earthworms turned into clouds of mud.

Dad does the next process, which is to boil a pot of water. This process is the simplest.

Finally, dad began to rub meatballs.

Those meats were tightly kneaded into balls. I wonder how such slippery meat can be kneaded into balls. I haven't worked out this mystery yet.

Thinking about it, the meatballs are freshly baked.

I willy-nilly, and went there to eat at once.

Yeah ~ ~ Dad did a great job! Very fragrant, and there is a lot of gravy.

There is also the wax gourd there, which is full of fragrance when bitten.

Ah! Pork balls are delicious!

Today, my mother and I worked together to make meatballs, and we had a wonderful time.

Because it's my first time to fry meatballs, I'm technically unfamiliar.

First of all, the first part is of course to make preparations. Should everything start from the basics?

According to my mother's instructions, I first remove the sludge from the radish, then wash it, cut the radish into shreds with a radish slicer, then cut it into diced radish with a knife, put it in a basin with noodles, add flour, add some water, stir it evenly, and add appropriate salt and seasoning, and that's all.

"Add an egg", I stared at my mother puzzled and asked, "Why?" My mother patiently told me that "adding eggs can increase its softness and make it taste better."

"I obeyed my mother's opinion, and tried my best to mix it, meticulous, and sweat kept" flowing down three thousands of feet "from both sides of my forehead.

I was so tired that I rolled up my sleeves and fiddled around, regardless of the willy-nilly, 7749, which turned me into a "white-faced man".

After unremitting efforts, the noodles finally made up.

It's time to fry meatballs. Since my mother has given me the heavy responsibility, I will take this hard-won opportunity to show my talents and hone myself.

I was full of confidence. I put the round meatballs into the oil pan with a spoon. The meatballs were fine, but I stepped back in fear.

After the pot is filled with meatballs, the hot oil is as gentle and lovely as exploding flowers.

One minute passed, and the meatball suddenly cracked a crack with a poof, smirking at me like a naughty baby, and spewing out a hot air, "golden flowers splashed everywhere."

The oil spilled from the pot burned my hands, and scared me blindsided, and my fingers were touching.

Just when I was in a hurry, I remembered the meatballs in the pot. As you can imagine, the meatballs were "cooked" and floated on the oil surface, all burnt, alas! It's easier said than done. Is this my craft? Never mind, failure is the mother of success! How can I see the rainbow without experiencing wind and rain? No one can succeed casually. This is the first time, and it is already good. I can't help comforting myself.

I didn't lose heart. I tried again with my mother's encouragement and patient help.

"Success!" I jumped three feet high with excitement and fell a fart pier.

Mom is right. If you are alive, you should dare to try more, accumulate more experience and step by step towards the goal of success!

The composition of pig blood balls in my hometown 1000 words. All pig blood balls are our Hunan flavor snacks! I can't eat it every new year! Pig blood meatballs taste good and look strange. The outside is black, like a ball that occupies the bottom of the pot, while the inside is red, tender and a little yellow.

Pieces of pig blood balls are accompanied by yellow avocado, green coriander, onion and garlic sprout.

* * * tender garlic, yellow with white eggs, and red peppers are really mouth watering and appetizing.

There is also a special origin of pig blood meatballs: it is said that during the Song Dynasty, there lived a pair of orphans and widows in the land of Shaoyang today. The father of the child died of illness in his early years, and the mother raised her son with great pains.

In order to make her son have a strong body, the mother sent her son to Yunshan Temple to practice martial arts with the monks.

Martial arts is hard, but living with monks can only be vegetarian.

The mother is distressed to see her son lose weight day by day.

I want to make some meat dishes to improve my son's life, but I'm afraid the monk won't allow it.

One day, she used her quick wits to think of adding pig blood to water tofu, and then kneading the tofu into a ball, which turned into a black mass after Kaoru Miki.

Mother took the black stuff to the temple and gave it to the monk and son.

When the abbot in the temple asked what this black mass was made of? Mother replied, it is made of water and tofu in Kaoru Miki.

The abbot has no objection.

The monk and his mother's son ate the dishes made of this black stuff, and they felt delicious. They could eat more bowls of rice every meal.

In this way, practicing martial arts is more powerful.

So, my mother regularly sends this kind of black stuff to the temple to cook for them.

Later, after the mother's son learned martial arts from the mountain, he went to participate in the martial arts recruitment of the court and won the champion of martial arts in one fell swoop.

At this time, the kind mother told everyone that her black stuff was not only made of tofu with water, but also contained pig blood.

However, no one blames this kind mother.

After the news spread, Shaoyang people made this kind of black stuff and named it "blood cake", so a bowl of traditional pig blood balls was handed down from generation to generation.

The method of making pig blood meatballs is very simple: firstly, cut the pig blood meatballs into slices (very hard ones can be boiled in water for four or five minutes), then slice them, wash the peppers and garlic sprouts, cut the garlic sprouts into sections, chop the peppers, put a little oil in the pot, fry the meatballs with low fire, turn to high fire, stir fry until the meatballs change color, then pour in a spoonful of fermented soya beans hot sauce, stir well and pour in garlic sprouts, and stir well the peppers and meatballs.

In addition to stir-frying, pig blood meatballs can also be boiled, steamed and fried, and which flavor you like can be fried in different ways.

Pig blood meatballs taste a little oily, spicy and have a heavy taste of pig blood. I have a habit of eating pig blood. I like to put a large piece of pig blood in my mouth, chew it slowly and taste the tofu and pig blood inside.

Now speaking of pig blood meatballs, I really want to eat them! That fragrant, spicy smell makes me linger. I have to ask my grandmother to cook something for me quickly. I want to go home to eat during the New Year! Students must come to my hometown when they have time to taste the specialties of my hometown! ...

I love the pig blood meatballs in my hometown. Everyone should know the pig blood meatballs. They are our special snacks in Hunan, and we can eat them every year during the Spring Festival.

It is said that there is a special origin in pig blood meatballs: it is said that in the Song Dynasty, where we are now, a mother and son died prematurely in Hunan because of their father's illness, so in order to enable their son to live a better life and have a strong body, the mother sent him to Shaolin Temple to practice martial arts. Because there is no meat, only vegetarians can eat there, so the mother can only watch her son slowly slim down. One day, the mother has nothing to do, and she thinks, I have a way to make her son lose weight. He thought of a way to dry tofu with gauze first, then mix it into a whole, put more meat in it to aggregate together, then put some pig blood in it, then knead it into a ball shape and expose it to the sun for a few days, then put it by the stove and bake it with smoke. This pig blood ball is ready, and the mother will send him to Shaolin Temple where the monk said, what is this? Mother said that most of this was cooked with tofu, so they got up and began to eat. In memory of this mother's concern for her son, we passed on this practice. Later, people called her Xue, but if you called him Xue, it would be bad, so we called it pig blood meatballs.

I love pig blood meatballs in my hometown. Everyone should know pig blood meatballs. They are our special snacks in Hunan, and we can eat them every New Year.

It is said that there is a special origin in pig blood meatballs: it is said that in the Song Dynasty, where we are now, a mother and son died prematurely in Hunan because of their father's illness, so in order to enable their son to live a better life and have a strong body, the mother sent him to Shaolin Temple to practice martial arts. Because there is no meat, only vegetarians can eat there, so the mother can only watch her son slowly slim down. One day, the mother has nothing to do, and she thinks, I have a way to make her son lose weight. He thought of a way to dry tofu with gauze first, then mix it into a whole, put more meat in it to aggregate together, then put some pig blood in it, then knead it into a ball shape and expose it to the sun for a few days, then put it by the stove and bake it with smoke. This pig blood ball is ready, and the mother will send him to Shaolin Temple where the monk said, what is this? Mother said that most of this was cooked with tofu, so they got up and began to eat. In memory of this mother's concern for her son, we passed on this practice. Later, people called her Xue, but if you called him Xue, it would be bad, so we called it pig blood meatballs. ...

Recently, I have a great appetite, and I want to eat everything I see, but … vegetarian food is no good! I'm a carnivore. I'm a carnivore. Eating a little vegetarian will kill me ~ ~ Hehe, it's not that serious.

I remember another delicious food, that is, I can't eat enough every day: pork balls! Haha, because I always don't eat it all these years, I forgot it again.

I just remembered and wanted to have a aftertaste, so I went to my father to buy some meat to make pork balls.

When the meat was bought back, my father began to cook it. My father first cut the meat into "small earthworms".

I looked at it. It was fun! Then, dad used his big trick: super indiscriminate knife cutting.

Strips of small earthworms turned into clouds of mud.

Dad does the next process, which is to boil a pot of water. This process is the simplest.

Finally, dad began to rub meatballs.

Those meats were tightly kneaded into balls. I wonder how such slippery meat can be kneaded into balls. I haven't worked out this mystery yet.

Thinking about it, the meatballs are freshly baked.

I willy-nilly, and went there to eat at once.

Yeah ~ ~ Dad did a great job! Very fragrant, and there is a lot of gravy.

There is also the wax gourd there, which is full of fragrance when bitten.

Ah! Pork balls are delicious!

Like cover stone, my hometown is in Shaoyang, where the scenery is beautiful.

Shaoyang's specialty is pig blood meatballs, which are delicious. When people hear this name, 80% of them will drool.

Do you want to eat? I'll show you how to do it.

First, drain the tofu with gauze, cut the pork into fine powder, cook the eggs and shell them.

Then, knead the tofu into a paste, add minced meat, pig blood, Chili powder and salt, and stir it (note: stir it evenly).

Next, knead the tofu with the ingredients into a round cake, wrap a cooked egg in each part and knead it into a ball.

In the last step, stick a thin layer of pig blood on the outside of the meatballs, put them on a board to dry or put them on a stove to dry, and you're done.

Made pig blood balls, round and dark.

When eating, cut into pieces, steamed and cooked, and served with wine and rice.

This kind of meatball is easy to preserve and carry, and it is an indispensable delicacy for Shaoyang villagers.

The history of pig blood meatballs is very, very long, and it is said that it has a history of thousands of years.

At the end of each year, almost every household in Shaoyang has to make many pig blood balls and keep them for several months.

Shaoyang's pig blood meatballs are really delicious!

Composition materials for writing about the practice of steamed buns in Wuxi lean meat (four taels), fat meat (one tael), flour (nine taels), boiling water (half a cup), cauliflower or salted vegetable leaves (several pieces) Seasonings: salt, wine (half a teaspoon each), soy sauce, raw flour (two teaspoons each), ginger (one teaspoon) and water (four tablespoons each).

2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly mix well into a soft dough, rub the dough into strips with a little flour, then cut into small round granules, grind them into thin round vermicelli, and add meatballs to make them into the shape of steamed buns.

3. Coat the steamer with oil, spread the vegetable leaves, then coat the vegetable leaves with oil, put them into the steamed buns and steam them for seven to eight minutes, mix well with the juice, serve them together, and eat them while they are hot.

How to eat Because the small cage contains a lot of soup, you must be careful when eating it.

1, first of all, put the steamed buns into the saucer, and be careful not to pinch them.

2, bite a small mouth on the side of the steamed buns, slightly cool.

(The soup of steamed buns is hot, so it is best not to eat it directly) 3. Suck its soup.

4, eat with meat and skin.

(Be sure to suck up the soup before eating, otherwise it will be very easy for the soup to splash.) Lift it gently, move it slowly, open the window first, and then drink the soup.

Ask for a composition introducing fish balls in 300 words online, etc. The traditional name of fish balls, also known as "water balls", was called "fish balls" in ancient times. Fish balls are a traditional food often cooked in Fuzhou, southern Fujian and Guangzhou. Because they are delicious, they can be used as snack ingredients and soup, and they are an indispensable seafood delicacy for coastal people. Legend has it that fish balls first appeared in Jiangsu and Zhejiang provinces in Qin Dynasty. It was extremely inconvenient to eat, so a decree was issued, requiring that the fish sent by the accompanying chef must be netted, and if there are fishbones, the chef will die, and several chefs will die. One day, when a chef made royal meals and saw fish timid and determined, he hit the fish with a kitchen knife to vent his anger. He was surprised to find that the fishbone was exposed automatically and the fish became minced fish. At this moment, the chef used his quick wits to pick out the fishbone. In a short time, fish balls with white color, soft and crystal clear taste floated on the noodle soup and were presented to Qin Shihuang. At first, the emperor tasted them and praised them very much, and ordered them to be rewarded. Later, this practice gradually spread from the court to the people, known as "fish balls", that is, fish balls in ancient times, there was a fisherman on the bank of the Minjiang River. Unfortunately, it was damaged on the rocks. The ship repair was delayed, the grain was cut off, and fish was used as food every day. The businessman sighed, "There are fish every day, and food is boring. Can we change it to another taste?" The boatwoman said, "The ship's grain has been cut off, and there is only one bag of potato powder." The ingenious boatwoman peeled and peeled a big eel that she had just caught, chopped the fish, smeared it with potato powder, made it into meatballs, and cooked it for a taste. Afterwards, the businessman returned to Fuzhou and opened a "Seven-Star Snack Shop" in the city, and specially hired the boatwoman as a chef to operate it exclusively. An actress who took an examination in Beijing passed by this restaurant for dinner. The shopkeeper warmly entertained her and held out fish balls. After eating her, she felt that the food was very delicious, so she wrote a poem: Little stars are scattered and sparse, and the jade dew is sweet and fragrant, and tourists are fascinated. Although South Xinjiang has a long history of drinking, it is rare for seven stars to taste poetry. The shopkeeper hung the poem in the shop and all the guests came to watch it. Since then, the business has been booming, and the small shop has become increasingly popular. "Seven-star fish balls".

Today, I was lazily watching TV in the living room when my mother shouted in the kitchen, "Wang Yuchen, help me fry the dumplings!" " Reluctantly, I said, "Isn't it just a trivial matter, that I have to do it myself?" "Hey, don't underestimate Fried Mariko, this' little thing' is quite difficult!" “OK!” I hurried to the kitchen.

As soon as my mother saw me coming, she quickly began to teach me: "You should be patient when frying a dumpling. You must keep turning it over until it turns golden."

Remember, you can't poke the mariko just after cooking with chopsticks! "I nodded like a chicken pecking rice and thought," Hey, it's so simple, it's a piece of cake! Mother made some balls and put them in the pot.

As soon as I got out of the pot, I couldn't wait to turn it with chopsticks, and I thought, Hum, let me do such a simple thing. It's really an anti-aircraft gun to kill mosquitoes-overqualified! Thinking about it, my mother patted me on the back. What are you thinking? Look at what you are doing! I woke up from a dream, and when I saw the pot, my chopsticks were inserted on a round.

"ah!" I exclaimed, pretending to be deep, and said, "On the 22nd of 2006 1 month, a lovely little mariko was cruelly disfigured by Wang Yuchen and left this beautiful world forever!" My mother quickly grabbed my chopsticks, got Mariko down, and taught me: "Mariko who just got out of the pot can't be poked with chopsticks!" When you turn the round, you must turn it against the bottom of the pot! ..... "I quickly said," stop! I know! " Finally quelled a storm.

I heaved a long breath.

Who knows that "one wave is not flat, another wave rises", because I didn't turn it well, which led to many dumplings fried! I quickly fished up the mariko and crept into the bag.

Unexpectedly, my hidden action didn't escape my mother's "eyes". My mother glanced at the bag containing the dumplings and frowned and said, "Look, you didn't fry these dumplings well, but they were all fried.

Remember to have a look when you fry the mariko. If you cook the mariko first, you must fish it out first, so as not to fry it ... "I silently accepted the criticism, alas, it is so difficult to fry the mariko! In the end, I successfully completed the task.

I see, some "little things" look simple, but doing them is another matter!

Please indicate the source for reprinting. 600 words for the composition of pearl balls.