165438+1On the morning of Monday, October 23rd, our class held a class called "jiaozi on the tip of the tongue".
First of all, mother Chen gave us PPT. I know: jiaozi is also called jiaozi bait. Generally, if you eat it during the Spring Festival, the stuffing is leek and meat, and the homonym of meat stuffing is "wealth". Whoever cuts loudly has the best harvest this year.
After class, the students can't wait to start packing jiaozi. I started doing it, too. I first took a piece of skin, spread it out in my palm, put a lot of meat in it, coated the outer ring with water, and squeezed it all into a ball in the middle. Grab the corners on both sides and aim at the center of the ball, thus completing a hat cross.
However, it is not good to make only one style, but we have many styles. Some make a small steamed bun and put it in water to make a jiaozi. Some people made a bag, and I don't know what's in it. Someone made a pillow, jiaozi. Does he want to sleep? Our jiaozi is endless in variety.
We put jiaozi in the pot, and we are full of expectations. After jiaozi cooked it, I tasted it. It was really delicious, much more delicious than cooking at home.
I have gained a lot from this bag of jiaozi.
The food on the tip of the tongue constitutes 2 stinky tofu is definitely spicy food, and I like it very much.
That day, my mother and I played in Wuyue Square. Suddenly, a pungent smell floated into my nose and my mouth watered. I quickly pulled my mother to run over. On closer inspection, it turned out to be my favorite-stinky tofu.
Green leek powder, deep red Chili sauce and stinky tofu with black outside and white inside make people unable to resist its temptation. I went up to smell it and made sure it was supper tonight.
After waiting for a long time, I finally got a bowl of delicious stinky tofu. Mmm, it smells good. I took a bite with a brand in one hand and a bowl in the other. Hot soup flowed out in an instant, spicy, like a fire burning in your mouth. I don't know why, this bowl of stinky tofu suddenly tempted my taste buds. I forgot the image of a little lady and stood at the edge of the square and wolfed down.
My mother kept reminding me: "slow down, slow down, be careful not to burn!" " "But I don't think so. I still destroy stinky tofu one by one. That smell is beyond my description. It's wonderful!
After a bowl, I wiped my mouth, swallowed saliva, and reluctantly went home with my mother.
I still remember the delicious stinky tofu in my mouth. I really want to eat it again.
You all know Beijing roast duck, which is a specialty of Beijing and my favorite food. I like the skin and meat of Beijing roast duck.
The delicious Beijing roast duck is actually made of very simple ingredients, namely a whole roast duck, an onion and a bowl of vinegar. The first thing is to cook roast duck. Put the salted duck in the oven and bake for 30 minutes until it is golden in color and tender outside and oily inside. By this time, the roast duck is ready, but it still needs some onions, so as to really make a delicious Beijing roast duck. I used the biggest plate in my house to put the roast duck. This delicious duck seems to be lying on it, sleeping soundly.
Looking at this delicious duck, I finally couldn't help it. I couldn't wait to tear off a piece of vinegar and taste it. I can't help but give a thumbs-up sign. It's delicious. Delicious on earth! Then I took another bite of duck skin, which was crispy. I looked at the duck head on the plate and wondered if it would be delicious. So I grabbed the duck head and ate it. It tastes great! I just accidentally ate a duck eye, embarrassing! Spit it out quickly, it's not that delicious! Go and rinse your mouth. Be careful not to get the duck's eyes when you eat the duck next time.
This Beijing roast duck is the best food I have ever eaten!
I don't know the food ingredients on the tip of my tongue. If I eat it, I'm shocked. Please take out the washbasin and catch the saliva. Maybe you know that your wallet will shrink and your stomach will get bigger.
This is barbecue, tied to a bamboo stick.
Ham, beef, chicken legs ... Brush with oil and put them on the baking sheet. The ingredients are baked with fire. Roast beef is "zi zi" and oily. Turn it over, golden and crisp. Brush with a layer of Chili oil and the color will be bright. Chili oil was quickly absorbed, and the flat and thin beef skewers instantly became "big fat people", as if they had been swallowed.
Color, with red pepper noodles, has a taste. That bite of a "big fat man" is crisp and tender outside, oily but not greasy, fragrant inside, QQ bouncing, very powerful, and the juice is like a volcanic eruption. With that slight spicy taste, it is simply wonderful and delicious on earth.
The pork belly of the "hippo chef" roasted in oil is wrapped in lettuce and a little Chili powder. The greasy pork belly and sweet lettuce are perfectly combined, spicy but not salty, sweet but not oily, and very delicious. The combination of colors, red and green, can also make people drool. My stomach also opened the door and said "welcome".
There is also tofu, which is tender outside and crisp inside, and tender inside, with a little sweetness in the mouth, which will be memorable after eating.
How about this delicious barbecue? Are you sure you don't want some? If you don't come, you will suffer a big loss.
On a cold afternoon in early winter, I walked into the food street of Vientiane Square with the bustling crowd.
As soon as I entered the food court, an antique wooden house came into view. When I met pancakes, this unique and imaginative name attracted me deeply. There is a long line in front of the shop window, with old people, children and handsome men and women in fashionable clothes. In this way, they lined up quietly and moved forward slowly, regardless of the cold wind. How delicious can pancakes be? Curiosity drove me to that small shop.
People get drunk when they are near small shops. The air is filled with faint fragrance, and a lady with a mask and a cold appearance is busy. She gently pushed the scraper with slender and dexterous hands, and the batter was scraped round and round; Then, throw two eggs on it, the pancake shovel flies up and down, and the fried eggs turn golden in an instant. Sprinkle chopped green onion lightly to form a beautiful pattern; Fruit, corn kernels, vegetables, etc. Put it in the middle and everything will be rolled up. With a flick of your finger, a delicious pancake was born, which made people drool.
Take a bite, the pancake is crispy and delicious; Swallow a mouthful of vegetables, and the cucumber is refreshing; Tear a little fruit, the more you chew, the better it tastes. The color of pancakes is very unique. The golden cake has a ray of sunset red, and the shredded cucumber is green. Corn kernels are like topaz hidden in cracks in rocks, which are pleasing to the eye and greatly increase appetite. Such food will naturally be sought after by foodies!
I met you in the vast sea of people. What I can't live up to is your sincerity. Being able to make ordinary pancakes delicious on the tip of your tongue is an extremely dedicated attitude towards life. Food is like life, and life is like food. If we work hard and do everything ordinary to the extreme, that is the highest realm of life.
There is a delicious food on the tip of the tongue, which even makes me want to die. That is spicy crayfish.
The lively and jumping crayfish must be thoroughly washed when washing, otherwise it will not taste good and will get sick after eating it.
When cooking spicy crayfish, put more pepper and pepper, which will make the taste cool enough.
Before putting the washed crayfish into the pot, boil the water first, and then put it on low heat for 5 minutes. Then pick up the crayfish and put them on a plate, put oil in a clean pot, add ginger, onion and garlic and fry them until they are fragrant, then add pepper and Chili to fry them until they are too spicy, and then put the crayfish down. Be careful that the oil touches the skin, then add a proper amount of water, simmer for 10 minutes on low fire, and then collect the juice from the pan on high fire. A plate of spicy crayfish with all colors and flavors appears in front of you, making your mouth water.
When eating crayfish, first pull your head off and then shell it. Be careful of the juice during peeling, so as not to splash it in your eyes. The meat of crayfish is delicious, and its aroma is particularly delicious. A full-flavored crayfish can eat three to five Jin. This is my favorite food-spicy crayfish.
The food on the tip of the tongue makes the whole family feast their eyes, and the food that satisfies their appetite comes from their mother's skillful hands. Everyone who comes to the house is drooling over the food on the table! In fact, the most important thing for food to be beautiful is to inject emotion into every kind of food. Here, I want to thank my dear mother for letting me taste the delicious food and love on the tip of my tongue.
My favorite food is "jiaozi", and I like the feeling of it dancing on my tongue. Eating jiaozi is like dancing. You must match the melody. If you eat it in a hurry, it will burn your mouth and you won't feel its stuffing. If you are patient and keep pace with it, then you can enjoy this beautiful rhythm. The tender and slippery feeling came upon me, and I couldn't bear to swallow the delicious and juicy jiaozi into my stomach. Just want to let it slowly aftertaste in the mouth, savor it carefully, and the corners of the mouth unconsciously rise slightly.
Once, I caught a cold and lost my appetite for anything. It happened that my mother was out that day, and I was lying in bed waiting for her to come back. As soon as my mother comes back from a busy day, she goes to the kitchen to cook my favorite dishes. After a while, a bowl of steaming glutinous rice balls was served. I saw jiaozi add eggs, golden yolk and white dumpling skin, which looked particularly dazzling and delicious. I am tasting, my heart is warm, the soup is slightly sweet, there are delicious eggs, and there is a strong maternal love. That bowl of glutinous rice balls full of maternal love has made me unforgettable so far.
Sweet and sour pork ribs have always been at the top of my food list.
Sweet and sour pork ribs are out of the pot! Smell the ribs, the first feeling is-delicious! I can't wait to see grandpa chef serve this dish. The overall color of this dish is dark, but it doesn't give me the dry feeling of salt and pepper ribs. I couldn't help picking up chopsticks and immediately put a piece in my mouth. Mmm, delicious! Sweet and sour sauce is sour and sweet, and the meat is very delicate. Even the flour wrapped around the ribs is completely integrated with the smell of meat. Sauce and meat together are really delicious.
One sparerib fell into my stomach, and the second one began to travel. This is real ribs, with more bones and less meat. I took a bite of flour first, and the ribs were exposed, and the meat stuck to the bone. I took a careful bite, delicious on earth! The fragrance kept rushing into my nostrils, and with my wowing, the third or fourth rib also entered my stomach.
In a short time, the ribs disappeared completely, leaving only the smell of sweet and sour sauce. I tried to eat a little, sweet and sour. I thought it would be great if I poured it into my rice and mixed it! The sauce slipped down my throat, and with this smell, I couldn't help but sigh: "I love this delicious food!" " "
This is my favorite food-sweet and sour pork ribs.
The food on the tip of the tongue constitutes 9. Tonight, my mother finally agreed to make my dream coke chicken wings!
I saw my mother put all the chicken wings in a plastic box and marinated them with garlic, ginger, onion, salt and cooking wine. About an hour later, my mother came to the kitchen again, made a big fire, poured cooking oil into the pot and put chicken wings into the pot one by one. Suddenly, a "sting" sounded. Mother put the ingredients of pickled chicken wings into the pot in turn and began to stir fry. Until the chicken wings are fried golden on both sides, take out our focus-coke! Mother poured a third of the coke in the bottle into the pot, continued to stir-fry, then simmered for 5- 10 minutes, finally opened the fire to collect the juice, and then put it on the plate, and it was done.
The attractive color and smell make anyone want to take a bite. When I put chicken wings in my mouth, the sweetness and salty taste collide in my mouth. Don't be too delicious! It is delicious on earth! After a while, I ate a whole plate of coke chicken wings.
My favorite food is chicken wings with coke. What about you?
The food composition on the tip of the tongue 10 The range of food is endless. In some people's eyes, perhaps only bear's paw shark's fin, abalone and sea cucumber are considered as delicacies, but I think fried dumplings are also a kind of delicious food with endless aftertaste.
I just finished a table tennis training class on Sunday, and I'm hungry. So I took my father to a Shanghai fried-dumpling shop. There are many people in the shop, some pushing and shoving, some waiting in line; Some are waiting anxiously; Others are tasting it with relish.
I waited for a long time, and the clerk finally brought a pan. This fried one is golden yellow, and each one is bulging, like a small sandbag. The fried top has black and bright sesame seeds and green chopped green onion, which is more attractive.
I smelled it with my nose first, and the smell of good pork mixed with the smell of sesame and chopped green onion made me so intoxicated that I really wanted to swallow it in one gulp.
I picked up a fried steamed stuffed bun with chopsticks, and the oil seemed to drip down soon. I took a bite, and the skin was delicious! Then, I sucked out all the delicious soup in the fried bun, filled it with rice vinegar and sent it to my mouth. When I chew, the dough is oily but not greasy, and the meat is tender and refreshing. After eating, your lips and teeth are fragrant. Even my father, who is very picky about taste, has to praise the crispy fried skin and tender meat. He will never get tired of eating it! Ten fried eggs were divided up by us in the blink of an eye, but we still felt unsatisfied. Dad shouted: Ten more! The clerk smiled and brought the freshly cooked pan cooking to the table. My father and I ate one after another, and a plate of fried food was ruined by us. I licked my mouth: delicious, delicious, come again next time! Dad nodded in agreement.
This is the delicious fried buns on the tip of the tongue. How's it going? Are you also moved? It's better not to move. Try this delicious fried bun!
The food composition on the tip of the tongue 1 1 Crispy bone is a kind of food I like very much. It's delicious.
The most common way to crisp bones is dry frying. First, put the crispy bones into a pot, boil the water in the pot, add the crispy bones until the water changes color slightly, drop a little cooking wine to remove the fishy smell, and continue to cook until the crispy bones roll up slightly. When there is some white film on them, pick it up and rinse it off with cold water. Prepare some condiments such as shredded ginger, minced garlic, chopped green onion and cumin. Pepper can be added or not according to your own taste.
Shred the crisp bones, add a little oil to the pot, add shredded ginger and minced garlic and stir-fry until the water in the crisp bones is dry, spray some soy sauce, add cumin and stir-fry, and the fragrance of the cumin crisp bones will float out of the pot. Add sesame seeds and chopped green onion and stir-fry for a few times, and a plate of delicious crisp bones can be served.
Bite a crisp bone, click, and the crisp bone makes a sound, which is very interesting. It smells delicious when chewed. Putting crispy bones in rice and the smell of rice will make you want to eat a second bite after eating the first bite.
Although the process of simply breaking bones is very complicated, the moment you eat brittle bones, you feel that all the efforts are worth it. Simply bone became my favorite dish when I was a child. It's a pity if you haven't eaten it.
After coming home from school this evening, I immediately put down my schoolbag and rushed into the kitchen to see what my father would cook for me. Oh, great, this is my favorite dish-sweet and sour pork ribs.
I saw my father rinse the first-class pork chop with water, chop it into pieces, put it in a boiling pot to smell fishy, and use this time to prepare chopped green onion, Jiang Mo garlic cloves, soy sauce, aged vinegar, sugar and other materials. When there are many white bubbles in the water and the ribs turn white, take them out, wash them and put them in a basin for later use.
Dad poured vegetable oil into the pot. When the oil was hot, he immediately poured the ribs into the pot, stir-fried them slowly with low fire, and fished them out and drained them when they were golden. Heat oil in a pot, add Jiang Mo and garlic cloves, stir-fry until fragrant, add a little water, and bring to a boil over high fire until the ribs are cooked and rotten. Then pour the soy sauce, vinegar, sugar, cooking wine and chicken essence into the pot and stir it carefully and evenly. Reduce the heat and simmer until the soup thickens. Now pour in the starch and stir it quickly and evenly. Put it in the pot, sprinkle with chopped green onion, and a sweet and sour pork rib with all colors and flavors will be perfectly presented in front of me. The purple-brown ribs in the center of the white plate are soaked in crystal clear soup, which is more attractive under the embellishment of chopped green onion. It really makes my mouth water!
Dad brought me a pair of bowls and chopsticks to taste. I immediately took out chopsticks, no matter how hot, picked up a piece and put it in my mouth. Wow! For a time, the freshness of meat and the sweetness of soup flooded my mouth. The sour taste was sweet, oily but not greasy, sweet but not greasy, and the taste was simply great!
13 My hometown is in xinghua city, Taizhou City, Jiangsu Province, which lies between Jianghuai and the hinterland of Lixia. This is a famous land of fish and rice. There are many famous "food on the tip of the tongue" here.
Xinghua's best food is Xinghua fish balls. Its raw material is grass carp, because the fish circle made by grass carp is smooth and full, and it is very tough. The difference between Xinghua fish ball and Qintong fish ball is that Qintong fish ball is made of oil, so it has a thick skin and tastes crisp outside and tender inside. The method used in Xinghua fish balls is water retting. After cooking, the meat is white, tender and refreshing, oily but not greasy, just like fish tofu.
I remember once, I also tried to make Xinghua fish balls. I scraped off the scales of the prepared grass carp first, then took great efforts to remove the skins, then cut the fish into pieces, ground the fish into mud with a meat grinder, added onion ginger juice and appropriate amount of salt, and then vigorously stirred and kneaded into balls. Finally, I carefully put them in cold water one by one. At this time, all the fish balls are floating on the water. After it is completely cooked, cook it for another ten minutes. Gradually, the smell of fish balls will slowly flow out of the pot. I put the cooked fish in the bowl and took a small bite. The smell of fish suddenly spread between my lips and teeth, and a sense of accomplishment came to me. I will never forget that feeling.
My hometown not only has delicious fish balls, but also delicious Xinghua smoked and burned. The meat cut into pieces is cooked in a large pot with various secret seasonings, which looks shiny and fragrant, tastes soft and delicious, and is a special flavor.
After listening to my introduction, are you already salivating? Then please come to my hometown Xinghua, and I'll invite you to have a taste.
The food composition on the tip of the tongue 14 Watching my mother cook every day, I also want to learn. This time, Teacher Yu just asked us to learn a dish, so I thought of my favorite sweet and sour pork ribs and skipped to the kitchen.
Blanch the ribs with water first, then wash them with cold water twice, drain the water, and then put them in a bowl filled with cooking wine, soy sauce and soy sauce, so put on disposable gloves to catch them, and the ribs babies instantly put on black fur coats, which is so cute! After marinating for 20 minutes, my mother helped me get up the oil pan. The oil was hot, so I fried the ginger a few times and the baby ribs jumped into the pot. They slowly turn brown. I quickly took out the ribs, left the oil, and added water, rock sugar and balsamic vinegar.
However, when I put the rock candy, it made a crackling sound at me, just like setting off firecrackers. It seems that the mouth is still saying: "Ha! Ha! I make trouble today, I will smash it, and you will mess with me! " I replied angrily, "Do you think I dare not touch you? Now we'll see! " ""then come! " Rock candy said in a more arrogant tone. So, I started a big fight with rock sugar. I smashed the rock candy into pieces, but it didn't make any noise. I said weakly, "leave me alone, stop fighting, leave me alone, I'm dying." "But I pretended not to hear, continue to shovel, turn rock sugar into sweet and sour juice, pour the ribs into the pot, let the ribs be evenly labeled with sweet and sour juice, and add 5 grams of salt. Just like soaking in a hot spring, the small ribs lie comfortably in the juice, and finally sprinkle with chopped green onion and pour it into their favorite plate, and the sweet and sour ribs are ready.
I put the sweet and sour pork ribs on the table and ate my own cooking. I am dancing with joy.
I like eating eggs. I'm going to make sauce to feed eggs at home today, so I'll go and help.
Step one, boil the eggs. Put water and eggs in a large pot and burn the eggs. A very important word-salt should be put in. Step two, peel the eggs. Soak the boiled eggs in cold water for a while. I am puzzled: what's the use of putting it in cold water? Just to cool the eggs? If that's the case, wouldn't it be cold just by putting the eggs in the cold wind? My mother told me, "If you put an egg in cold water, it won't stick to the shell."
After cooling for a while, I can finally start dialing. I rolled up my sleeves, picked up two eggs and bumped into them. One of them is still intact, and the other egg is dented. I "beat the egg black and blue", peeled it off gently, and a layer of white translucent protein flashed to me. I couldn't help digging a small piece. "It's delicious."
I fished out another egg and bumped into the intact egg just now. Whoever breaks it continues to be skinned. This is really like "courting". In this way, we can decide the "king of eggs". However, in the end, the "egg king" still couldn't escape from the "talons". I patted it and it died. I thought proudly as I peeled it.
I gave the peeled eggs to grandpa. Grandpa put the eggs in a big pot, water and soy sauce, so that the color of the water gradually darkens. Grandpa covered the pot and lit it before cooking. When I opened the lid, I saw that the eggs had become the same color as water-attractive soy sauce color, and the strong sauce smell came to my nose. Pick up one, bite it down, it's all maotai, and then look at the egg yolk, which is also slightly discolored and very attractive.
This is a hometown dish-marinated eggs. Mom said that fried eggs with soy sauce are not only delicious, but also not easy to go bad. It doesn't matter if you put it for ten and a half months. The more you put it, the more fragrant it will be and the more delicious it will be.