1. I am asking for an essay about making braised tofu from a sixth grade primary school student. Urgent request

I had an appointment in the afternoon and chatted with a self-proclaimed intellectual. I felt a lot and was deeply moved. ***, so, on the way back, I decided to treat myself. In the end, he bravely reached the peak of his cooking skills and challenged himself to "braised fish".

In fact, it’s not that fish has never been cooked before, but because the steaming operation is relatively simple and the final product has good feedback, this cooking method is basically chosen when showing off, while the more difficult method of braised fish is It's rarely involved. However, when I was in Shenzhen, my brother went to visit me and showed me a little bit. As a result, my brother was shocked and even praised me greatly. Therefore, this operation will not be too difficult if you have full confidence in yourself.

The fish has already been packed, so rinse it under water and go directly to the "pickling" stage. Of course, don't forget to score a few cuts on the fish body to make it easier for the flavor to enter. Sprinkle a little salt, add vinegar, cooking wine, dark soy sauce and chicken essence, mix together and let it sit for more than ten minutes. While waiting, cut a few pieces of ginger and set aside. The next stage, in my opinion, is the most complicated and the most prone to problems during operation - the frying stage. I operated carefully, but there was still a problem: the fish skin on one side stuck to the pan, ruining the appearance of the fish, but fortunately the other side was intact. Think about it, imperfection is also a kind of beauty, so you don't blame yourself too much and use the intact side as a "face project". Fry the fish until both sides are golden brown, add the C-style recipe for this dish - chopped garlic sprouts, and fry the previously prepared ginger slices with oil. In this way, it enters the third stage of "braised". Add warm water to half cover the fish, add a little light soy sauce and dark soy sauce, add 6-7 dried red peppers, cover the pot, and cook over high heat until the water dries up. Since the fish has been marinated before, the taste is basically right and can be seasoned to perfection. The braised fish is done.

The fish meat is tender and smooth, and the taste is moderately salty. The eater is satisfied and the cook is proud. So I recorded it and showed off. hehe! 2. Write about cooking tofu (such as: fried tofu, braised tofu, dried tofu, yuba, etc.)

My first time cooking

Each of us has the first time to cook. Now I will tell you about my first experience of cooking and the method of making it. The dish I made is called "Chicken Scratched Tofu". The dish I made is the well-known "Chicken and Tofu".

First of all, let me tell you about my preparation process. I first crushed the tofu. The moment I crushed the tofu, I found that I seemed to be crushing it into soy milk, and then Cut the vegetables into thin strips. Those thin strips are strangely shaped. Since it is my first time to cook, I cut the vegetables into different shapes and sizes. Then put them in a bowl. Then put a little salt in the meat and complete the preparations. alright. Now let’s start frying. First, stir-fry the meat into pieces. At this time, there was a crackling sound in the pot. I was so scared that I shouted at the kitchen door: "Help!" My mother came over and said to me: "It's okay, this is the sound made when things are put into the pot." After I calmed down, I went to the stove and carefully poured in the tofu. After it was cooked, I poured in the vegetables, adjusted the flavor, and cooked. I was sweating profusely when I finished, but I ate it with relish!

I think the dishes cooked by myself are more delicious than any delicacies from the mountains and seas! I also feel that the fruits of my labor are the most precious. The happiness that no amount of money can buy is an innocent smile, which is a priceless treasure!

Each of us has the first time to cook. Now I will tell you about my first experience of cooking and how to make it. The dish I made is called "Chicken" "Chicken and Tofu", the dish I made is the real "Chicken and Tofu".

First of all, let me tell you about my preparation process. I first crushed the tofu. The moment I crushed the tofu, I found that I seemed to be crushing it into soy milk, and then Cut the vegetables into thin strips. Those thin strips are strangely shaped. Since it is my first time to cook, I cut the vegetables into different shapes and sizes. Then put them in a bowl. Then put a little salt in the meat and complete the preparations. alright. Now let’s start frying. First, stir-fry the meat. At this time, there was a crackling sound in the pot, which scared me and shouted at the kitchen door: "Help!" My mother came over and said to me: "It's okay, this is the sound made when things are put into the pot." After I calmed down, I went to the stove and carefully poured in the tofu. After it was cooked, I poured in the vegetables, adjusted the flavor, and cooked. I was sweating profusely when I finished, but I ate it with relish!

I think the dishes cooked by myself are more delicious than any delicacies from the mountains and seas! I also feel that the fruits of my labor are the most precious. The happiness that no amount of money can buy is an innocent smiling face, which is a priceless treasure! 3. Make home-style fried tofu Composition Please hurry up

I remember the first time I cooked food was at a classmate’s house. That time gave me a heavy blow in my cooking history. This time, there is no way to escape, you can only face it.

After the Chinese New Year, I finally saw a few people setting up stalls in the market, and found the necessities for cooking from the scattered stalls.

When I took them home, I stared at them blankly. How could such a few things make delicious dishes? Could it be that my mother left her hand behind - "What are you doing? Come and cook!"

"The most important thing is to wash your hands before cooking, and it is also a kind of respect for the person who eats. Pay attention when washing radishes. I have to dig out the pits and wash away the mud..." I tried my best to be perfect. Just when I grabbed a lot of fungus and was about to scald it with hot water, my mother rushed over and grabbed most of it. I was confused when my mother suddenly said, "The fungus looks small, but it will get bigger when soaked. A small handful is enough."

Yellow and blue flames came out of the furnace mouth and came into view. Put the frying pan on, pour in the oil, and put on the tofu. At that moment, there was a "tsk-" sound, which scared me. I hid behind the cupboard. In the end, my mother pulled me out and forced myself to do it. , constantly turning the tofu. The fried tofu is golden, but the process is scary for me. Take them out and let them dry.

At this time, add the soaked fungus and cut carrots to the stir-fry scoop. Mom said to put some Sichuan peppercorns to bring out the flavor. I was about to relax and start frying, but my mother came over in a hurry and said that she forgot to tell me to add onions and ginger, and the orderly atmosphere was messed up again. I was busy frying, and I fried some fungus. I was busy picking up the fungus that fell out, and my mother came over without any hesitation and turned on the fire. She held the frying pan in her left hand and the shovel in her right hand. She was frying in circles and asked me to watch and learn.

And I was just amazed at my mother's cooking skills.

Mom said it was time to take the last step. But I think the meal is ready. Then she said that she would add the tofu and stir-fry it with the fungus and carrots. But there seems to be one missing step - no salt. I added two tablespoons of salt and continued to stir-fry. But I was absent-minded, looking at the two dogs outside the window, and laughed out loud. It wasn't until my mother scared me that the vegetables were mushy that I came to my senses and felt a little mushy.

I scooped up the rice and brought it to the table for my grandfather, who had been eating for almost 80 years, to taste it. Grandpa said that although it was a bit mushy, he liked to eat it. I also ate the food I cooked myself, so satisfied!

Mom, when I was a child, I looked up to watch you cooking. Now I look down to watch you cooking. In the future, you will come down to watch me cook and lower your head to eat the food I cooked. 4. A 200-word essay about fried tofu for the fourth grade

Today, I learned how to make fried tofu, which I will eat during the Chinese New Year.

But I have eaten it secretly and it tastes quite good!

In the morning, my dad and I were digging holes for tofu. You must ask, what kind of holes do you dig for good tofu? Let me tell you, you need to put meat fillings in it to make it delicious! After a while, the holes were dug, and each hole seemed to be looking at me with eyes, hehe! interesting! Finally, add the meat filling, cover with a little tofu, and it's OK.

Next, it’s time to fry the tofu. First, pour the oil into the pot, wait until it is hot, and then add the tofu. When you add the tofu, you will hear the sound of "cracking", like the sound of firecrackers. When you see that one side of the tofu is fried to golden brown, flip it over and fry the other side, then sprinkle some soy sauce on it, which makes it delicious and beautiful. Then chop some green onions and put it in. After a while, a scent will spread out and make your mouth water. That's it, fry it for a while and then it's ready. While waiting for you to eat, sprinkle some salt and pepper on top. Be careful not to put too much, otherwise, it will numb your mouth like eating Sichuan peppercorns.

Do you know how? Are you drooling? However, be sure not to overexplode! Otherwise you will make the most expensive (it has meat!) and the most abundant (it has two kinds of vegetables!) charcoal in the world! This is the case myself. 5. Write a composition about making tofu

Ingredients for Mapo Tofu: 500 grams of tofu, 150 grams of beef, 50 grams of green garlic, 40 grams of Pixian bean paste, 10 grams of chili noodles, 1.5 grams of pepper noodles, 20 grams of tempeh grams, 30 grams of soy sauce, 20 grams of cooking wine, 5 grams of refined salt, 2 grams of MSG, 3 grams of minced ginger, 40 grams of water bean powder, 125 grams of clear oil, and 250 grams of clear soup.

Preparation method: 1. Cut the tofu into 1.3 cm square pieces, put it in the pot, add salt and boil thoroughly. Do not cook in boiling water, just keep it warm.

2. Mince the beef. Wash the green garlic and cut into short sections 1 cm long.

Chop the douban and tempeh into fine pieces. 3. Heat the oil in the pot until it is 60% hot. Add the minced beef and stir-fry the water. When it is crispy, add the cooking wine. Add the watercress and stir-fry until red. Add the chili powder, minced ginger and tempeh and stir-fry until fragrant. Add soup, tofu, soy sauce, Refined salt, use low heat to simmer the tofu until it is thoroughly flavored. When the soup is slightly dry, add MSG, green garlic, and water soybean powder. Slowly absorb the sweat until the oil is thick. Gently put it into a bowl and sprinkle with peppercorns. Serve.

Note: During the production process, after the tofu is put into the pot and boiled, it should be cooked slowly over low heat to make the inside and outside taste the same. Since the tofu is tender, the action should be gentle so that the tofu pieces remain intact after being cooked.

The sweat should be strong to highlight the spicy, salty and fragrant characteristics. Features: The adult dish is numb, spicy, salty, hot, crispy, tender and fresh, with a unique flavor and the ability to increase appetite. 6. A 500-word composition on Chinese language unit 2 of the second volume of the sixth grade of the People's Education Press is about tofu

Tofu

Tofu is a treasure in our Chinese food. It doesn’t matter whether the method of tofu began with Liu An, King of Huainan in the Han Dynasty. Anyway, we have been eating it for so many years and we are still eating it today. For those who study abroad, it is indispensable to eat a plate of roasted tofu when visiting a chop suey restaurant in Chinatown to have the flavor of hometown. Some people have made fortunes overseas by making tofu, while others have studied tofu and obtained degrees.

A big book could be written about tofu. Now I will just talk about a few of my personal favorite ways to eat it.

Cold tofu is the simplest. Buy a piece of soft tofu, rinse it, add some chopped green onion, sprinkle some salt, add sesame oil, it will be delicious. It will be more delicious if you pour it with red sauce tofu juice. It's also good to pour some soy sauce and sesame oil on it. My favorite is toon mixed with tofu. Toon is the toon that Zhuangzi said "eight thousand years is spring and eight thousand years is autumn". For its auspiciousness, there is a medium-sized toon tree planted in my backyard. It has tender buds in spring and is green with a hint of red. Pick it and blanch it in boiling water, cut it into pieces, and mix it with tofu. It has a strange fragrance. But don't pick Ailanthus by mistake. Ailanthus is Ailanthus. Li Shizhen, a book on herbal medicine, said: "The leaves are smelly and may be eaten by those who are in poor years." Recently, some Ailanthus buds occasionally appeared on the market in Taiwan. Although they are not Ailanthus, they think they are too strong and have a fragrant aroma. insufficient.

In Peiping, tofu mixed with toon can be compared with tofu mixed with cucumber. If these cucumbers grow in a greenhouse in winter, how about eating cucumber mixed with tofu in the season when there are no cucumbers? Much more delicious than Songhua tofu.

"Chicken Shaved Tofu" is an ordinary home-cooked dish, but it is very flavorful. Use a shovel to poke a piece of old tofu into pieces in the hot oil of the wok until it's all messy. Fry it briefly, pour in a beaten egg, fry it again, and add a lot of chopped green onion. Anyone who has raised chickens should know what it looks like when a piece of tofu is scratched by a chicken.

Guotai tofu is another kind of taste. Cut the tofu into many rectangular cubes, as thick or thin as you like, wrap in egg juice, then a layer of corn starch, fry in oil until both sides are charred, then take out. Then put it in the pot and pour the prepared sauce, such as soy sauce, cooking wine, etc. It will be better if there are shrimps mixed in. Cook for a while and it's ready to eat. Although it is still tofu, it has a different flavor. Chen Wanche, the owner of Taipei Tianchu, eats Changzhai himself and likes to cook. The hotpot tofu he sells is Peking style.

There are hawkers along the street selling "old tofu". On one side of the burden is a stove, which is used to cook a pot of tofu, which is cooked into a honeycomb shape. On the other side are bowls and spoons of condiments such as soy sauce, vinegar, minced chives, sesame paste, chili oil, etc. You can make this kind of old tofu at home. Tianchu's old tofu, with abalone, ham, etc., has a different identity.

There are also those who shout "Broiled tofu, fried tofu!" They sell fried tofu, triangular, and sometimes add fried tofu balls, which are cooked until soft and add some Seasonings such as Sichuan peppercorns also have a unique flavor.

From 1929 to 1930, Mr. Li Huang entertained guests at Meilichuan on Sima Road in Shanghai (it should be Meilichuan Restaurant, everyone called it Meilichuan). I remember Present were Xu Beihong, Jiang Biwei and others, and I can’t forget the dish of “oyster sauce tofu” at the table. More than fifty years have passed since the incident. I wonder if Li Youlao still remembers it. The oyster sauce tofu is served on a large plate, with soft tofu spread flat on it. The pieces are like tiles, neat and straight, and the yellow and liquid oyster sauce is sprinkled on it, making it shiny. At that time, Sichuan cuisine was just beginning to emerge in Shanghai. I tasted it for the first time and was surprised by the strange smell. I have eaten Sichuan cuisine countless times in the decades since, but I have never encountered this masterpiece again. I imagined that the plate of tofu was steamed after being laid out, and then poured with sauce.

There is a famous dish in Houdefu. Not many people have tried it because they are unwilling to make it unless there are special connections or circumstances. It is too troublesome to make. This is "Luohan Tofu". Mash the tofu into a puree, add corn starch to increase its stickiness, and then shape the pureed tofu into a small cake shape. Fill it with meat, just like making a glutinous rice ball. Add oil to the pan, then braise it in braise, and add seasonings. Arhat is a saint who has cut off all thoughts and delusions in the three realms. How can he eat meatballs with tofu on the outside but meat filling inside? Calling it Arhat tofu is meant to be ridiculing, and it has no special taste. It is the same gimmick as "Buddha Jumps Over the Wall" That’s all.

Frozen tofu is very popular. It can be used in hot pot, and can be made into frozen tofu vermicelli and cooked with cabbage (or sauerkraut). Some people say that the frozen tofu in Yuquan Mountain is the most delicious and the spring water is good, but this may not necessarily be true. All frozen tofu tastes the same. I often see the hardworking people in the north, after a hard day's work, holding a large piece of pot helmet and a large black bowl of frozen tofu, vermicelli, boiled cabbage, and slurping down their food. I know he is making a living by himself, and he is very happy. 7. A 98-word essay on tofu skin from my hometown for grade 2

My hometown is Huainan. It has a pleasant climate and rich specialties, the most famous of which is our tofu.

The tofu is *** tender and looks as supple as baby's skin. It feels delicate and smooth, but falls apart at the slightest touch. The tofu is very fragrant and has a clear bean flavor. Just one bite will leave you with endless aftertaste.

There are many ways to eat tofu. It can be served cold, braised, or fried. You can often see various delicacies made of tofu on the dining table, including peanut-crushed tofu; crispy tofu; braised tofu; mapo beans

Tofu... It is said that our Huainan tofu culture every year There are thousands of dishes at the Tofu Banquet made only with tofu! Many people who have tasted the Tofu Feast have praised our tofu for being well-deserved.

I love my hometown, and I love the tofu in my hometown even more.

8. Help with writing: Cooking for the first time

There are many firsts in life, but the first time cooking is the most unforgettable for me.

It was one day during the summer vacation of the fourth grade. Since my parents had something to do at noon, I had to solve the lunch problem by myself. I decided to go back to the kitchen and try cooking. There is fresh tofu in the refrigerator, so just make it. It’s delicious and simple.

Do the preparations first. I took the tofu out of the refrigerator and soaked it in water to remove any dirt on the surface. At the same time, I took the onions, ginger and garlic, washed them, peeled the onions and garlic, cut the onions into sections, and cut the ginger and garlic into slices. Rinse the soaked tofu twice with water and place it in the center of the cutting board. I learned

the center of the board. I followed my mother's example, holding the knife in my right hand and holding the tofu in my left hand. I cut the tofu into pieces first vertically and then horizontally for later use.

The next step of frying in oil requires real skill. I first lit the fire, turned it to a low setting, put a spoon on it, poured the soybean oil along the edge of the pot, and then turned the heat up slightly. My mother once told me that the food can only be put into the pot when the oil is gone. I watched carefully. After a while, the oil bubble disappeared. I quickly threw the cut tofu pieces into the pot like dumplings. Unexpectedly, oil and water do not mix with each other, and the wet tofu starts fighting with the hot oil as soon as it comes into the pot. The dish suddenly exploded like firecrackers, and oil stars splashed. I was so scared that I hid behind me and wanted to rush out of the kitchen, but the food was still on the fire and I couldn't run away. At this time, the oil splash was reduced, and the oil smoke filled the air in an instant. It was so smokey that I almost shed tears. "Hurry up and put the seasonings in." I quickly put the onions, ginger, and garlic on the cutting board into the pot, and added salt and MSG while frying. End the battle quickly and bring out the dishes.

I sat at the table and ate the fried tofu. Although the color was poor, it tasted good. I felt a little successful as I ate the fruits of my labor.

This time cooking not only made me realize that it is not easy for parents to cook, but also gave me an opportunity to exercise. At the same time, it also gave me some inspiration: everything is difficult at the beginning, but as long as you are willing to pay and practice, you will gain a lot even if your results are not very satisfactory. Making the first attempt means you have taken the first step towards success.

Although I only fried a plate of tofu the first time I cooked, I gained a lot.