The red, fragrant and oily braised pork was served at one end of the table, and I changed my mind and started shooting at the braised pork crazily, humiliating many soldiers with braised pork. I ate my mouth full of oil, like lipstick, shiny and shiny.
My father sitting on the side, seeing my greedy look, deliberately teased me and said, "Wei Wei, you don't know, if you eat too much braised pork, you will become a pig." On hearing this, I was scared out in a cold sweat. This picture emerged in my mind:
I became a big stupid pig covered in mud. My parents gave me up and sold me to a pig farm.
I screamed in horror, ran into the bathroom and wanted to spit out the braised pork I had just eaten. I tried every means, but I still didn't spit out the braised pork. I was even more scared, my legs went soft, and I sat on the ground crying.
My mother heard my crying, came over, smiled and stroked my head and said, "Okay, okay, don't cry, your father lied to you." I went to the living room with a grain of salt and asked my father, "Dad, are you lying to me?"? ！” After my father nodded and said yes, I swallowed the heart that jumped into my throat. Sitting at the table again with great joy, I "worked hard". While eating this thing, I still said in my mouth, "Bad dad, it's all because of you that I almost threw up such delicious braised pork."
Now, I am a student who is going to the sixth grade, but whenever I recall the interesting things of my childhood, I can't help laughing. I was so stupid and cute when I was a child.
I've only eaten meat and bone porridge once.
It was a Sunday morning in winter in Jiangnan, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge. I was flattered and followed her all the way, for fear that she would suddenly change her mind.
Go along Qingshiban Road, cross the bustling food market and turn into an alley. Far away, I saw a small shop floating with white fog, and I heard the sound of an iron spoon knocking on the edge of the pot.
My aunt led me into the shop, which was already full. Everyone is sipping this meat and bone porridge, as if it is really delicious.
The proprietress led us into the inner kitchen and said apologetically, "Let's eat here." The proprietress is a 40-year-old woman with ear-length hair and meticulously pinned behind her ear with a black hairpin.
I was afraid that my aunt would run away when she got cold feet, so I quickly made my own claim and said, "Yes, yes." As a result, my aunt got two dirty eyes.
"Ok, a bowl of meat and bone porridge." The proprietress grabbed the big iron spoon with one hand and uncovered the big pot cover with the other. Suddenly, a heat wave swept through the smell of meat porridge.
She stirred the pot with a big iron spoon and handed me a big bowl of porridge. This bowl of porridge is gray, the rice has not been cooked to its original shape, and the porridge surface is dotted with a few small pieces of meat and bones.
I tasted it carefully, well, it was fragrant and sticky. You really don't need to "eat", just drink.
I just stood by the big stove, holding a big bowl, and hula hula drank the meat and bone porridge for the first time in my life. Finally, I chewed up those bones like a puppy.
That bowl of porridge cost my aunt 5 cents. Later, my aunt told me that cooking meat and bones was very troublesome.
First, the meat bones (bones connected with some meat) should be boiled for several hours, and then the new rice should be washed and put in before cooking. You can't cook the coke, the key is to master the heat, and slow down the fire.
Finally, add salt and monosodium glutamate. Therefore, the average family does not make meat and bone porridge, which is time-consuming and laborious without drinking.
She also warned me not to eat more meat and bone porridge in the street, because some bosses put the bones eaten by the guests back into the pot to save money. I don't know if what she said is true or not.
Anyway, since then, I have never eaten meat and bone porridge again, not because I am afraid of being unsanitary, but because the money in my pocket is not enough to distribute. However, I often go to that meat and bone porridge shop, mainly to see what they do with the finished bones.
But the proprietress seems to understand my intention and always greets me with a smile: "Little girl, come and have a bowl." Then, I ran away.
3. About writing a composition about meat and meat more than 300 words, our family bought a new pot of plants. Its distinctive appearance and its name highlight its uniqueness. It is called "meat and meat".
Flesh is different from ordinary flowers, its lower part is very lush, and leaves grow from time to time, tender and lovely. Its leaves are round and shiny, very thick, with a lot of water in them, and they grow round and round neatly around the branches, which is very standardized.
Flesh can grow in harsh environment, no matter whether it encounters sandstorm, rain or snow, drought or flood, it can always grow tenaciously, and it is full of vitality in the sun.
Meat planting is also very simple, as long as its leaves are broken and poured into the soil with proper amount of water, it can continue to grow and grow new leaves.
Meat will grow tenaciously even if it is not watered for several weeks. I want to learn the spirit of meat, its tenacity, its tenacity, not giving in in setbacks and still working hard.
4. Write a composition that describes a dish in detail. Students, today I will introduce you to Beijing Roast Duck.
Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad.
When it comes to Beijing roast duck, it is well-known and famous. To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 100 pieces of roast ducks in the market every day, and people have to book one or two days before they can sit down.
Beijing roast duck tastes good and looks good. The orange duck skin is covered with crispy duck meat on the outside and tender duck meat on the inside, which makes people drool. Wrapped in scallion and dipped in sweet sauce, it is full of fragrance and extremely delicious.
The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before it is put into the furnace, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crispy outside and tender inside. The next step is baking. After the duck enters the furnace, roast the right back side of the duck with a knife, so that the hot air can enter the duck chamber from the knife edge and boil the water in the duck's stomach. After roasting for 6-7 minutes, when the duck skin on the right back side of the duck is roasted orange, turn it over, roast the left back side of the duck for 3-4 minutes, then roast the duck for 4-5 minutes, and then roast it circularly according to the above steps until the duck meat is fully colored and mature. The duck baked in this way has bright yellow and crisp skin and tender meat. In this way, the roast duck is ready.
After the roast duck was served, a professional cutter cut the duck into thin slices, and the pancakes wrapped around the duck also talked about it. After eating the duck, the remaining duck shelf can be made into soup with tender tofu or yellow teeth, and duck oil can be used to boil eggs and make pudding-like dishes, which are also delicious.
When eating roast duck, you are also very particular. I like to eat sliced duck with sweet sauce and scallion. It's really "mouth watering"! No wonder Beijing roast duck has the praise of "the best taste in the world" and "duck is the best food in Beijing, and the roasted one is the best"!
Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March towards "Beijing Roast Duck".
5. Write a food composition (bacon) about its color, aroma, taste and practice, with no less than 700 words of Hunan bacon, which has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.
Anhua Shanyang black pig firewood bacon
1. Preparation: Fresh or frozen meat with thin skin and moderate thickness is scraped to remove the dirt on the skin, and cut into standard ribbed strips with a thickness of 4-5cm and a thickness of 0.8-1kg. If you make boneless bacon, you have to remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper are used for processing bacon with bones. 2.5 kg of salt for processing boneless bacon, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water. Before the auxiliary materials are prepared, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.
2. There are three ways to pickle: (1) dry pickling. Wipe the cut meat strips and dry marinade thoroughly, and put them into the tank in the order of meat face down, with the top layer of skin facing up. The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over. (2) wet pickling. Marinate the cured boneless bacon in the prepared pickling solution for 15~ 18 hours, and turn the jar twice. (3) mixed pickling. Wipe the meat strips with dry pickling material and put them into the tank. Pour the sterilized old pickling solution to drown the meat strips, and the amount of salt in the mixed pickling should not exceed 6%.
3. Smoked bacon with bones must be rinsed and dried before smoking. Usually, 8~9 kg of charcoal and sawdust 12~ 14 kg are needed per 100 kg of meat embryo. Hang the dried meat embryo in the fumigation room, ignite the sawdust, close the fumigation door, and make the fumigation spread evenly. The initial temperature in the fumigation room is 70℃, and then it is gradually reduced to 50~56℃ after 3~4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3~4 months to make it mature.
6. How to write a composition about braised pork Today, I'm going to be a "chef" and cook braised pork for my parents to let them know that I'm "awesome". As soon as I walked into the kitchen, I smelled a smell of smoke, as if this smell was the "characteristic" of the kitchen. At noon, my mother took out the pork belly that had already been prepared from the refrigerator, stood by and gave me guidance. As my teacher, she began to teach me how to do it. Wash the meat and cut it into pieces that are neither too big nor too small, then find a bowl, add more than half a bowl of clear water to the bowl, then add a little cooking wine and Jiang Mo, then soak the meat in the prepared water for 20 minutes, then take it out and wash it, and drain it. During this period, I can't wait, I can't wait to speed up the time. Then put the pot on the stove, then add a little oil to the pot, and put the drained meat into the pot. Then add appropriate cooking wine, small pieces of rock sugar, light soy sauce and dark soy sauce. Stir fry with a shovel, and when you turn it over, the oil in the pot is boiling, just like ants on a hot pot. After the meat is colored, pour it into the pot together with the soup, add a proper amount of water, stir well with the original soup, cover the pot, and mom asks for a slightly wet towel, and then use the slightly wet towel to seal the gap on the edge of the pot and wait for the soup in the pot. "Wait, wait, wait." Impatient, I can only read this word silently in my mind. During this period, my mother kept saying three words to me-go and have a look. During this period, my mother was afraid of burning because of lack of water. Finally, I put the braised pork out on a plate. It happened that everyone in our family was there that day and could eat the braised pork I cooked myself. Haha, I watched everyone. From the experience of cooking in person this time, I came up with a truth. If you want to do something that everyone thinks is good, you have to work hard for it.
7. Write a composition about a dish, and write about its delicious taste, color and fragrance. People often say that steamed buns are delicious, but I have never tasted them, and I don't know what they taste. This afternoon, my parents took me to the steamed bun shop to broaden my horizons and satisfy my appetite. I finally got what I wanted that day. The steamed buns were all whisked and thin-skinned, and there seemed to be a bag of juice in them, which was small and exquisite. There are waves of fragrance on the top of the pagoda, which are similar in shape to steamed buns. No wonder they are called steamed buns. Above steamed buns, there are usually ten in a cage, each of which is round like a small snowball, but there is a bumpy place on it. I was intoxicated by this fragrance before it came up. I really want to swallow the whole steamed steamed buns in one bite. A cage of steamed buns came up and I sat in the chair. The steamed steamed buns gave off a faint fragrance. As soon as I smelled this fragrance, I couldn't help but eat it in a big gulp. As soon as I picked up a "chubby" and put it in my mouth, it began to fight back. At this time, my stomach was growling with hunger, and I couldn't wait to enlarge my mouth and swallow the four-cage steamed buns in one gulp. So I carefully picked up the steamed buns with chopsticks because I nibbled a little. Juice is like a horde of horses running into my mouth. I dip it in vinegar and gently put it into my mouth. The meat is loose and soft. As soon as I chew it, its meat is suddenly loose and delicious. My mother said, "To eat steamed buns, you should first lick some vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat. The delicious essence of steamed buns is in the soup." I don't know if I don't eat steamed buns for a while, but I can't forget them once I eat them. I wolfed them down. Its meat was so full that you wanted to eat it after taking a bite of fresh, thick and salty. So I pestered my mother to buy another one. When my aunt came to me smiling, how could I let it go? After eating one after another, I was full of fragrance and smacked my lips, and I couldn't help but praise: "Beauty! It's really delicious. "In the blink of an eye, I wiped it out again. I touched my bulging belly and added my mouth. What's up? What's your heart? It's better to go west and east and eat steamed buns in your hometown! Fried stinky tofu This is a unique local snacks in winter in the south of the Yangtze River. When I was young, I ran to the street as soon as I was out of school. Of course, this was when I had some money in my pocket. When I crossed the alley and crossed the bridge, I could smell the smell of fried stinky tofu. The manager of fried stinky tofu was a thin old man with white eyebrows and beard. He always picked a burden. The burden was actually a box made of wood, with stinky tofu, soy sauce and Chili in front of it. There is also a can bottle with several pairs of chopsticks in it. A small coal stove and a pot are placed in a box at the back. The old man always stands at the corner of the street, frying stinky tofu wholeheartedly. He has never heard his shouts, but there are always many diners who come looking for the fragrance and stand in a circle in front of his small burden. His stinky tofu is very distinctive. At first glance, it looks black and not different from other stinky tofu. Spread a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow and red, which looks good. Take a bite carefully (because it is very hot), which is yellow on the outside and white on the inside, crisp and tender on the outside, spicy and spicy. At this time, he is not eating, but swallowing it with his tongue rolling. The old man always fries only a few pieces at a time and sells them. Others * * * peer attention. Most people who eat fried stinky tofu are women and children. It's really strange. Jiangnan women don't eat spicy food, but they all become "spicy girls" when they get to this burden. They have to apply a thick layer of Chili sauce, and women don't care about being gentle at this time. They eat until their lips are red, tears are mixed, and they are sweating. The old man just keeps saying: It's so hot that it sticks. The old man consumes a bottle of Chili sauce every day. At that time, my father gave me 50 cents a month, and at least half of the money was contributed to stinky tofu. One piece of stinky tofu cost a penny, and this day can only be quiet. Sometimes I don't plan to overspend, so I will refrain from running there for fear that hooks will grow in my eyes. However, in that case, as long as I accidentally slip in front of the old man's burden, the old man will always have insight. It seems that if I find that I don't have a penny in my pocket, I will fry a piece of the crispest and tender for me to eat. I'm sorry to eat it for nothing. When my father sends me money next month, I'll return it to him right away, and the old man will accept it, but I must fry another piece of stinky tofu for me. I have been away from that small town in Jiangnan for more than 20 years, and I have never eaten such delicious fried stinky tofu (although I have eaten fried stinky tofu in other Jiangnan cities, But the taste always seems to be a little worse). It always appears in my dreams, along with the thin old man with white beard and eyebrows who doesn't even know his name. I have only eaten meat and bone porridge once. It was a Sunday morning in the winter in the south of the Yangtze River, and my thrifty aunt suddenly offered to take me to eat meat and bone porridge. I was flattered and followed behind her all the way, for fear that she would suddenly change her mind. Along the Qingshiban Road. Passing through the bustling food market, I turned into an alley. In the distance, I saw a small shop with white fog and heard the sound of an iron spoon knocking on the edge of the pot. My aunt led me into this shop, which was already full of seats. Everyone was sipping this meat and bone porridge as if it was really delicious. The proprietress led us into the inner kitchen and said apologetically, "Let's eat it here." I meticulously pinned my black hairpin behind my ear. I was afraid that my aunt would run away when she got cold feet, so I quickly said, "Yes, yes." As a result, I attracted my aunt's eyes. "All right, a bowl of meat and bone porridge." The proprietress grabbed the big iron spoon in one hand and opened the big pot cover in the other, and suddenly a heat wave swept the smell of meat porridge. She stirred it in the pot with the big iron spoon and handed it to me.
8. How can I write fish-flavored shredded pork at the end of the composition?
Fish-flavored shredded pork tastes good and looks good. There are green peppers on a plate, white water bamboo with yellow inside, Huang Chengcheng's shredded pork is particularly conspicuous, and then poured with fiery hot soup, which is really mouth-watering.
Fish-flavored shredded pork is one of my family's favorite dishes, and it is also my mother's best dish.
Fish-flavored shredded pork tastes good and looks good. There are green peppers, red radishes and shredded pork in Huang Chengcheng on a plate, which is particularly conspicuous, and then poured with fiery hot soup, which is really mouth-watering.
The method of fish-flavored shredded pork is very simple, and the meat is boiled. Shred all green peppers for later use. Pour a little oil into the pot, stir-fry ginger, onion and pepper for a while, then stir-fry shredded pork, then stir-fry radish and green pepper, and finally add the seasoning of fish-flavored shredded pork. After a few minutes, a pot of fish-flavored shredded pork is made.
Don't look at this ordinary fish-flavored shredded pork, he also has an intriguing legend. It is said that a long time ago, there was a family in Sichuan who liked fish very much and was very particular about seasonings. When cooking fish, they had to put some seasonings to remove fishy smell and enhance flavor. Once, when the hostess of this family was frying another dish, in order not to waste the ingredients, she put the ingredients and soup left over from the last cooking in this dish. At that time, she thought that the taste of this dish was not very good, and she was afraid that her husband would not explain it when he came back. But when her husband came back to taste this dish. Praise the delicious food again and again. And asked her how she did it. So she explained in detail that this dish was fried with the ingredients of roasted fish and other dishes, so it tasted so delicious. Later, it was named Fish-flavored Shredded pork, and it has been passed down to this day.
It's also interesting to eat fish-flavored shredded pork. When eating water bamboo, I always like to eat the spicy soup on it first. Then eat it in your mouth and slowly taste its inner taste. Once again, my mother came back late, but she still burned the fish-flavored shredded pork that I never got tired of eating. As soon as one end came to the stage, I couldn't wait to pick up a chopstick and eat it. It was delicious, spicy and slightly sweet, which was simply delicious.
In this way, in a short time, a pot full of fish-flavored shredded pork arrived in my stomach, making my mouth full of spicy soup. My mother laughed when she saw my mess.
9. Write an essay on a snack. As the saying goes, "Food is the most important thing for the people", almost every place has its own delicious food. You see: Liuzhou snail powder, Guilin rice powder and Nanning Laoyou powder, but the melted water is filtered powder.
It's a famous flavor snack in our melt water. Next, I will introduce you to the special food of meltwater-filter powder.
The filter powder tastes good and looks good. Strips of glistening fans invade the white soup. A fragrant and crisp medium, green chopped green onion, beige minced meat, red pepper and glistening rice noodles are scattered among them. It's really mouth-watering and memorable! Because it is freshly cooked, it is fresh and hygienic, and it is very popular among local people. The method of filtering powder is very simple: when guests come, first mix glutinous rice and jing rice in proportion, soak them until they are soft, and then grind them into rice slurry. The rice slurry is thin, but not too thin. Make a small bucket with iron handles on both sides, and drill a lot of holes in the bottom. Pour the rice slurry into a small iron bucket, and put a thin plate at the bottom of the bucket to cushion it. When cooking, pump away the thin plate at the bottom, and the rice slurry will naturally drain in through the small holes.
After rolling twice, it will be cooked. Pick it up, water it, measure the irrigation, and put minced meat and soup on it. Add some peanuts, chopped green onion and coriander, and guests who like spicy food can also put some spicy sauce. Finally, add soup to eat. A bowl of delicious filter powder is made.
It's also interesting to eat filter powder. When I eat filter powder, I like to scoop up the ingredients first. After I scoop up the ingredients evenly, I open my mouth and breathe them into my mouth. It's really smooth and refreshing! To eat roast medium, I first use a toothpick to roast medium, lick its "coarse" taste with my tongue, and then chew it carefully, and taste its "fine" taste.
One day in the summer vacation, my grandmother and I ate filter powder in a filter powder shop in my hometown of Rongshui. I first fished the ingredients evenly. Because I fished too hard, the soup splashed my eyes. I quickly blinked hard, and the soup was squeezed out with tears. Now I come to eat filter powder. When I picked up the medium, the naughty medium jumped into the soup. When I picked up the medium again, it jumped into the soup naughty again.
After several times in a row, I couldn't clip it. My mother-in-law said to me, "Why don't you try to keep it from falling into the soup? It's really troublesome to clip it around." After listening to my mother-in-law's words, I immediately thought of burning the medium with chopsticks, so that it wouldn't fall off.
Grandma and I smiled happily. Grandma said, "We must find a way to do everything in the future!" " Filter powder, a melted snack, has a long history and is very famous in Liuzhou area. Filtering powder is very similar to squeezing powder, because vermicelli is filtered out, so it is called filtering powder.
This is the flavor snack of my hometown in Rongshui-filter powder. Hope to adopt.
10. Write a composition on cooking food. Today is the time for me to show my skills and make my favorite dish-shredded pork with fish flavor. Holding my notebook, I went to the supermarket where I chose ingredients.
As soon as I got to the second floor, I went for the first ingredient. After searching for a long time, I finally found the best ingredient for making fish-flavored shredded pork, which is Pixian bean paste. With this ingredient, the fish-flavored shredded pork is the most authentic and delicious. Because this is my father's years of experience, and it's not for fun. When I got to the vegetable section, I carefully picked the green peppers, for fear that I would not pick them well. When I walked to the meat section, it was my first time to pick meat. I picked left and right, and finally I picked a piece with the most lean meat. I handed it to my aunt, who also said that the meat I picked was quite good, and I suddenly felt a sense of accomplishment. It seems that I am still better at picking meat!
It's time for dinner. I cleaned all the prepared materials and cut carrots and green peppers in half so that I can shred them. At first, I didn't dare to touch carrots or cut them together for fear of cutting my hand. After cutting carrots, I feel my hands are sore and my neck is stiff. I really admire my mom and dad's skillful knife work. Look at me again. It's the difference between heaven and hell. When I cut green peppers, I feel less tired and cut them much faster than before. I feel that cooking is a little fun. It's time to cut the meat. It's like a gate of hell. It's really difficult! When I pick up the meat, I feel a sticky feeling, which is really uncomfortable. I cut the meat into pieces. After cutting the shredded pork, I looked at the knife board and there was a deep mark. It seems that I cut too hard. One step is like this: stir the egg white with the meat. This is a great difficulty for me. Take out an egg, ah! No, the egg yolk is in the bowl. I quickly took out a spoon to dig it out. Do you know why the meat is mixed with the egg white? Ha! Mom said the meat would be more tender because of that. Finally finished the preparatory work, and it took 27 minutes. If it were my mother, it would be five or six minutes at most.
I lit a fire, put oil on it, and when the oil was hot, I put onion, ginger, garlic and Pixian bean paste on it. When they were flat and fragrant, I put the main ingredients. The meat rolled in the pot, and a smell of meat wafted in. Cooking was really not an easy task. After a while, I was sweating all over. When it was almost finished, when the stir-fry was finally carried out, because I didn't grasp it firmly, this dish of delicious food was almost destroyed in my hands (that is, the pot was almost overturned). Finally, the fish-flavored shredded pork was baked. Looking at the green green peppers, red carrots and shredded pork in Huang Chengcheng on the plate, it was really mouth-watering!
After finishing this dish, I feel really not easy, not to mention the three meals a day cooked by my parents every day. I tasted my fish-flavored shredded pork, which was not as good as my father's. However, my parents encouraged me after eating my cooking and said that I did a good job. After listening to my introduction, are you drooling already? Then do it at home quickly!