Really stay in it, give up the desire to escape, and never go ashore again. The feeling of muddy water is really unlucky-it is certainly good to go away with a clean river. Now where can I find a river like that? I miss clear water and fish in natural waters. The most touching quality of fish is silence. Fish who don't worry about food keep themselves fat and swim slowly and peacefully.
Even if a group of fish are together, they don't make noise. Quiet is beautiful, not crowded-I have a crush on Zhuangzi, and he said, I forget about rivers and lakes.
People who have never cared for each other, who eat fish, will be moved by their caring for each other. Appreciating misery is also a habit.
There are many other habits. They are used to pestering each other and imprisoning each other. They are used to carving years for other people's faces with their voices and eyes. It is natural for people who are particularly weak to walk through the swords of their eyes and voices and get bruised all over. Just like a fish, it lingers on the case, and the first process has begun. Before it loses its life, it loses its beautiful clothes and scales.
Shiny, the sun shines through the still water, and the clothes are golden; On the night when the moonlight is painted and frolicking, clothes are precious silver blue. When the clothes are stripped and left the soft body, they are so dirty and bleak.
They died first. I miss shad, and they are also "famous fish" because they are particularly delicious.
They are very beautiful-all fish are beautiful, especially when swimming lively. Even ugliness is the standard for people to look at, and even if it is really ugly, it is particularly interesting, such as the deep sea with small lights and bait? ? ? ? Fish, look at it and laugh. The silver of shad is bright, fat and clever.
Fish scales, in particular, are often taken off by brides even if they are trained in their parents' homes. Because the practice of shad pays attention to not scraping scales, if a bowl of steamed shad from Fuchunjiang River in spring comes to see that the skin of the fish is bare, then the bride's cooking skill is finished, and there is a family education and so on.
I heard that in a large family, the new daughter-in-law was cooking three days after her wedding, and she also encountered a composition on the topic of shad. She cooked shad carefully and gave it to Weng Gu for tasting and grading. When she saw that there was no scale attached to the fish skin, her mother-in-law frowned: Did shad also get rid of scales? I don't know. Pay attention? Rules? Never eaten, never taught ... Lazy to pick up a little, but the entrance is very smooth and delicious. Everyone eats all the chopsticks quickly, and people forget their reserved nature. It's so delicious that they can eat it quickly.
The fish disappeared, the golden soup at the bottom of the bowl rippled, and the shallow golden scales would not melt. Take a look: the original pieces of fine scales were worn with pure white silk thread and lay under the fish. When steaming, the unique fat smell of fish scales and the delicious fish blend together, which is beautiful.
Things that may be carelessly "discarded" are so important. Legend has it that the shad was caught by a fisherman and knew that his days in the water were gone.
They "touch the net and protect their scales." Don't be unkempt even if you only live for a moment.
Even if you know that it will be cooked, you are still not allowed to break the most beautiful clothes. Even if it is a delicious root that kills yourself, you will not go bad, break it, or defile yourself. Take care of your beautiful scales, and the next moment, come on.
I miss this kind of fish. It is said that the Fuchun River in spring no longer has their rapid shadow. The riverside restaurant wanted to use shad as a call, but it didn't. Everyone says that there is no market at a price, and occasionally cages are raised indiscriminately, which is only a name.
I miss it more. Legend has it that their scales are still useful if they are not steamed with the fish.
Wash it carefully, soak it in lime water for a while, then take it out and dry it, and the pieces are shiny. From different angles, the light and shadow are staggered. They were taken away by a skillful jeweler to be girls' flower buds.
Silver from the spring river. Live like this.
Writing a composition with fish thought it would be effortless to go with the flow, so just let him go. Really stay in it, give up the desire to escape, and never go ashore again. The feeling of muddy water is really unlucky-it is certainly good to go away with a clean river. Now where can I find a river like that?
I miss clear water and fish in natural waters. The most touching quality of fish is silence. Fish who don't worry about food keep themselves fat and swim slowly and peacefully. Even if a group of fish are together, they don't make noise. Quiet is beautiful, not crowded-I have a crush on Zhuangzi, and he said, I forget about rivers and lakes.
People who have never cared for each other, who eat fish, will be moved by their caring for each other. Appreciating misery is also a habit. There are many other habits. They are used to pestering each other and imprisoning each other. They are used to carving years for other people's faces with their voices and eyes. It is natural for people who are particularly weak to walk through the swords of their eyes and voices and get bruised all over.
Just like a fish, it lingers on the case, and the first process has begun. Before it loses its life, it loses its beautiful clothes and scales. Shiny, the sun shines through the still water, and the clothes are golden; On the night when the moonlight is painted and frolicking, clothes are precious silver blue. When the clothes are stripped and left the soft body, they are so dirty and bleak.
They died first.
I miss shad, and they are also "famous fish" because they are particularly delicious. They are very beautiful-all fish are beautiful, especially when swimming lively. Even ugliness is the standard for people to look at, and even if it is really ugly, it is particularly interesting, such as the deep sea with small lights and bait? ? ? ? Fish, look at it and laugh. The silver of shad is bright, fat and clever. Fish scales, in particular, are often taken off by brides even if they are trained in their parents' homes. Because the practice of shad pays attention to not scraping scales, if a bowl of steamed shad from Fuchunjiang River in spring comes to see that the skin of the fish is bare, then the bride's cooking skill is finished, and there is a family education and so on. I heard that in a large family, the new daughter-in-law was cooking three days after her wedding, and she also encountered a composition on the topic of shad. She cooked shad carefully and gave it to Weng Gu for tasting and grading. When she saw that there was no scale attached to the fish skin, her mother-in-law frowned: Did shad also get rid of scales? I don't know. Pay attention? Rules? Never eaten, never taught ... Lazy to pick up a little, but the entrance is very smooth and delicious. Everyone eats all the chopsticks quickly, and people forget their reserved nature. It's so delicious that they can eat it quickly. The fish disappeared, the golden soup at the bottom of the bowl rippled, and the shallow golden scales would not melt. Take a look: the original pieces of fine scales were worn with pure white silk thread and lay under the fish. When steaming, the unique fat smell of fish scales and the delicious fish blend together, which is beautiful.
Things that may be carelessly "discarded" are so important.
Legend has it that the shad was caught by a fisherman and knew that his days in the water were gone. They "touch the net and protect their scales." Don't be unkempt even if you only live for a moment. Even if you know that it will be cooked, you are still not allowed to break the most beautiful clothes. Even if it is a delicious root that kills yourself, you will not go bad, break it, or defile yourself. Take care of your beautiful scales, and the next moment, come on.
I miss this kind of fish. It is said that the Fuchun River in spring no longer has their rapid shadow. The riverside restaurant wanted to use shad as a call, but it didn't. Everyone says that there is no market at a price, and occasionally cages are raised indiscriminately, which is only a name.
I miss it more.
Legend has it that their scales are still useful if they are not steamed with the fish. Wash it carefully, soak it in lime water for a while, then take it out and dry it, and the pieces are shiny. From different angles, the light and shadow are staggered. They were taken away by a skillful jeweler to be girls' flower buds.
Silver from the spring river. Live like this.
Write a 600-word composition on the topic of eating fish. I live in a warm family. I have a clever father and a wise mother. They both care about me and love me very much.
When I was a child, I remember one day, my mother told me to eat fish in the evening. I was very happy because I loved fish best. Finally, it's time for dinner. Although my mother is cooking fish, I can't sit still in my chair. I ran to my mother to urge her. The fish was finally made. When my mother brought the fish to the table, a delicious smell came at me. It happened that my father wasn't there that night, and I thought: It's a good thing my father wasn't there, otherwise I ate as little as last time. Dad always grabs fish from me! It's time to eat. My mother knows that I like fish, so she put a big piece of fish in my bowl. . . . . . It didn't take long for me to finish half a fish, while my mother was still eating the fish head. "Mom, why don't you eat fish?" I asked my mother puzzled. Mom said, "Mom likes fish heads, so eat them quickly, or they will get cold." I asked again, "But the fish head has no meat, so it must not be delicious, right?" Mom didn't answer. Just smiled, until dinner was over, and my mother didn't eat a few bites of fish.
With the growth of age, now I finally know that my mother eats fish heads to make me eat more fish. Mom did this because she loved me.
Dad is a smart man. It's not that he wants to eat more fish, but that he wants me not to be too selfish, not just thinking about myself but also thinking about others. Dad also does this because he loves me.
4. How to write a fish composition 400 words 6 articles My family has two small goldfish, both of which are very bright in color and have different postures.
One of them is red all over, like wearing a red shirt, and his big bulging eyes are like two big soft meatballs. The other one was dark all over, like black charcoal, and his clever big eyes turned like yo-yos.
Every morning, the first thing I do when I get up is feed my beloved little goldfish. Feeding is very particular. If you feed too much, you will die like a goldfish. As soon as I spilled my food, the little goldfish scrambled to start eating, and I didn't eat breakfast until I saw them full.
Little goldfish are particularly playful. They push each other for a while, bite each other for a while, and sometimes touch layers of waves on the water, just like knocking down the bad guys. Sometimes they are more beautiful with their tails up! Unfortunately, the good times didn't last long. Because of my poor feeding skills, a little goldfish chose to go to another world, and I was sad about it for a long time. Fortunately, the other one brought me a lot of joy. I like this lovely little goldfish.
5. Writing a composition about fish balls When it comes to fish balls, it's a household name. Everyone often buys a pound or two to cook soup at home, and foreigners will take a few pounds home to enjoy it when they come. There is another reason to eat fish balls-I hope the family can be reunited.
I have been wondering in my heart: how are fish balls made? Later, I went to consult the proprietress of a fish ball shop, and she was very happy to tell me all about the process of making fish balls: fish balls are usually made of relatively large fresh seafood, and the best hand pushes the big white eel with loose meat.
Choose a good fish, first take fish balls: the eel is washed and pasted, the head and tail are cut off, the belly is cut off and the skin is peeled off, and the fish is scraped off and chopped with an ox knife. Fish should not be sliced with a knife to avoid the infiltration of fine bones and red meat near the skin. Then, the minced river fish was put into a basin and slapped frequently by hand. When patting, you can add proper amount of egg white and monosodium glutamate, and use a small amount of salt from Qingshui to open evenly. After flapping, grab the sticky fish paste and hold it in your palm. Squeeze the fish paste out of the small circle formed by the basket of index finger and thumb and put it in cold water. If it can float, it means that flapping kung fu has arrived home. The extruded fish balls are soaked in clear water, then put into a pot with backwater, cooked with open fire to 70-80 degrees Celsius, then turned to slow fire, and fished up when the water is almost boiling.
Wow! Watching the cooked fish balls float up, white and fat, I couldn't help picking up one with chopsticks and putting it in my mouth. It was delicious and delicious.
Ah! Fish balls, you are like old wine, mellow and sweet, intoxicating people's hearts.
6. About writing a composition about braised fish in about 350 words. There are many famous snacks and famous dishes in the country, but I have a soft spot for a home-cooked dish, that is braised fish.
Every time I cook braised fish at home, my appetite increases greatly. The reddish-brown fish body with jade-like chopped green onion, ruby-like pepper and fish soup, which I call "the soul of braised fish", is a perfect match. It is guaranteed that when people look at it and smell it, the greedy worms in their bellies will be hooked out, and they will definitely "drool three times in thousands of feet".
Braised fish is a little complicated: firstly, remove the blood stasis from the viscera, gills, black membrane and spine of fresh crucian carp (preferably small fish, because it will taste better when cooked), then pour a little oil and heat it to 70%, then slowly fry the fish in a pan with low fire, until both sides are golden brown, then pour out the excess oil, and then add water, soy sauce, ginger and garlic in turn.
Braised fish, if cooked well, is simply delicious. The spicy soup, the mouth-watering smell and the tender fish in the outer coke match, and an earth-shaking "Big Bang" has happened in my senses. This "explosion" keeps licking your taste buds, making people want to eat after eating it, but they can't forget it.
It's not as good as frozen delicious when it's just out of the pot. Put a piece of fresh and spicy fish in it, dip it in a little fish jelly and slowly send it to your mouth. As soon as I touched my tongue, the cold fish jelly melted in my mouth, as if I immediately entered a world of ice and snow. When the fish comes into contact, it immediately turns from ice and snow to scorching sun, and then it sweats. When I put it all in my mouth, it immediately became a world of ice and fire. The transformation of ice and fire in my mouth gave me an unprecedented feeling and refreshed me ... This taste can no longer be described in words!
This braised fish is really delicious.
7. My mother cooked a fish to write a composition of about 50 words. During the holiday, my mother took me to the market to buy vegetables. The market was crowded with people. The stalls attracted my attention. The fresh ingredients were full, including lively shrimps, green and nutritious vegetables, sweet and juicy fruits ..., which made me dazzled! Like granny Liu visiting the Grand View Garden, I feel strange about everything. My mother went to the fish stall and picked out a fresh Wu Guoyu, and bought onions, green peppers and red peppers ... All the materials were bought, and we went home with a lot of vegetables.
When I got home, my mother took out all the ingredients and seasonings. First, she cut all the onions, green peppers and red peppers, then washed the fish, and finally got the utensils ready, so she could start cooking! Today, my mother is going to cook her specialty ── sweet and sour fish, which is one of my favorite dishes. My mother will fry the fish and then make a sauce. The sauce is made of tomato sauce, sugar and white vinegar. The fish will be fried to golden yellow, then put it on a plate and pour the sauce on it. The sweet and sour fish is finished. I will take a bite to eat. Wow! That's great! I think, no matter who eats this delicious dish, they will smile and eat it one after another! The sweet and sour fish cooked by my mother, the sauce is slightly sour, and the fish is soft and tender. Everyone who eats it is full of praise. I will learn this dish and cook it for my family when I grow up, so that the taste of happiness can be passed down from generation to generation.
8. Write a composition about 500 words of fried fish at a time. The practice of roasting fish at home is as follows: 1 Cut the carp (grass carp can also be used), cut the fish with a knife (cooked well) and marinate it with onion and ginger cooking wine for 20 minutes; 2 put a little oil in the pot, add soy sauce, white sugar, oyster sauce, salt, chicken essence, garlic, onion and ginger, stir-fry and thicken for later use; 3. Spread the sauce evenly on the fish and put it in a baking pan (with onion leaves). When the oven rises to 180 degrees, put it in the fish and bake it for 20-30 minutes. Take it out and put it in the pan. The ingredients for grilled fish with bamboo flavor are: crucian carp, pickled peppers, leeks, salt, monosodium glutamate, dried Chili noodles, cumin, cooking oil and onion. Dry Chili noodles, cumin, cooking oil (cumin and cooking oil are less, it is best not to have too much oil on the plate) 2. Put it on bamboo for barbecue 10- 15 minutes.
Grilled fish with black bean sauce Ingredients: one carp (about a catty and a half) Ingredients: sliced potato (not too thick), lettuce, seasoning: 1, salt, sugar, chicken essence, oyster sauce, soy sauce, cooking wine 2, Lee Kum Kee black bean sauce, 3, cumin, dried pepper and fried soybeans (peanuts). Cut flowers on both sides of the fish.
Remove the membrane from the belly of the fish. Spread the fish flat, spread the seasoning evenly on the fish body and cavity, and add a little * * * to make it tasty.
Let stand for half an hour. With the fish back up, spread the lobster sauce evenly on the fish and marinate it for about an hour (the length of time is controlled by yourself, and the flavor will be stronger after a long time).
Spread the tin foil on the baking tray, then spread lettuce and potato chips in turn, put the salted fish on the potato chips and pour the seasoning on the fish. After the oven is preheated, raise and lower the fire to 200 degrees, and put the fish in the oven for 20 minutes.
Take it out and sprinkle a strip of seasoning on the surface. Put it in the oven and bake it 15 minutes.
You can get out of the box. The surface can be sprinkled with coriander, so I embellished some lettuce leaves because I don't eat coriander.
The practice of roasting fish in Chongqing: 1, scrape the grass carp (carp, grass carp and tilapia), gut it, and wash it repeatedly with running water. The black film in the belly of the fish must be washed away, otherwise the smell will be heavy. 2, cut off the fins (it is best to cut off near the head, because it needs to be fried before making fish head soup, and the fins are easy to fry), cut off the fish head and cook the soup.
3. Break the fish into two halves along the fish ridge, and the fish head can also be cut opposite (both avoid the hardest part in the middle, and can be used together with kitchen knives and scissors) to facilitate frying. 4. Draw a number of word crossings on both sides of the fish body with a knife, so as to marinate and taste.
Marinate the fish body with salt, cooking wine, starch, soy sauce, ginger slices and scallions for a quarter of an hour. The fish head can be marinated with salt, cooking wine and ginger slices for a while and then fried in a pan.
5. fry the fish head in the oil pan until golden on both sides. Take another pot, add a proper amount of cold water, add two slices of ginger, add the fried fish head, boil over high heat, turn to low heat and cook until it is milky white.
Add a little salt before leaving the pot. 6. Preheat the oven at 200 degrees for 5 minutes; Put the ginger slices and onion slices of pickled fish in a small bowl for later use, spread tin foil on the baking tray, put the pickled fish in the baking tray, coat the surface with salad oil, and bake it in the upper layer of the oven at 200 degrees for 20 minutes (up and down 15 minutes, and then bake it on the fire for 5 minutes, so that the surface of the fish can be roasted to be slightly yellow.
According to the size of the fish) 7. Prepare celery and coriander during the grilled fish and cut them into sections. 8. Put a proper amount of oil into the pot, heat it, stir-fry the shallots, ginger slices and garlic pieces, continue to add 3 tablespoons of Pixian watercress and 2 tablespoons of Laoganma oil pepper, stir-fry until the oil is bright, and then add fish soup (water can be added, the advantage of adding soup is fresh, but the disadvantage is that the soup is a little thick, and it is not good enough to sell with oil).
Continue to add homemade oil and pepper, add celery after boiling. 9. Add celery, boil it, add a little chicken essence and sugar, pour the soup on the fish, and continue baking for 10 minute.
10. Finally, sprinkle dried Chili segments and white sesame seeds on the fish, drizzle with pepper oil and sprinkle with coriander. Tips: 1, it is best to cut the fish from the middle, which is convenient for eating and greatly shortens the baking time.
2. Draw a crossing on the fish to taste, but the depth should be moderate, and it is best not to cut it off. 3. If you like the heavy taste of pepper, you can add a proper amount of chopped pepper sauce in the process of pickling fish, and you can also add chopped pepper or dried pepper when stir-frying onion and ginger.
4. In addition to celery, you can also put other dishes according to your personal taste, such as potatoes and konjac, because you will continue to bake with the fish for 10 minutes at last, and you should not put it in the soup for too long, otherwise it will taste bad at last. 5. Before pickling fish and spraying pepper oil, you can add a proper amount of pepper to improve the taste.
6, the last pepper oil, it is best to remove the pepper, 7, you can also pour the soup after the fish is cooked, continue to heat for two minutes, and put it on the alcohol stove for continuous heating. 8. The practice of frying fish in a pan without an oven can also be used to roast fish in a hot and sour way 1. After the fish is thawed, dry the water and marinate it with salt, yellow wine and pepper; 2. Peel the potatoes and cook them until they are ripe, and cut them into small pieces; Cut the colored pepper into small pieces, wash the straw mushroom and remove the pedicle for later use; 3. Prepare tomato sauce and Chili powder (I made tomato sauce myself and ground Chili powder myself) and mix well with edible oil; 4, string the ingredients in turn, and use a small brush to wipe the hot and sour juice on the string (also in the fish belly); 5. Preheat the oven and bake at 2 10 for 30 minutes, turning once in the middle.
The baking time depends on the size of the fish. Remarks: It tastes better to roast with fresh fish.