1. Please write about food, the process of making food, about 600 words..
Learn to cook food I have always wanted to learn to cook food.
This holiday, my mother agreed to teach me how to cook several kinds of delicious food. Steamed bean paste buns: First take out the frozen buns from the refrigerator and put them in a large bowl (try not to overlap the buns), then put a certain amount of tap water in the pot and put it into the steaming rack.
Put the large bowl into the pot and steam it on the gas stove. After a while, poke it with chopsticks to see if the bun is soft. If it is very soft, it means it is cooked.
If it is not soft enough, continue to steam until cooked. Make steamed eggs: First take out an egg, tap the eggshell, pour the yolk and white into a bowl, and then beat the egg.
When the egg liquid is very fluffy, add salt, wine and oil, and stir again. After stirring evenly, place it in a pot, add hot water, and stir while adding water.
Finally, turn on the gas stove and start steaming eggs. After the eggs are steamed, add a little MSG to make the steamed eggs especially delicious.
(Now I have learned how to make "steamed eggs with milk". It tastes like a strong milky flavor!) Cook "Pianerchuan": first fry the bamboo shoots, shredded pork and pickles. , served in a bowl.
Then put water, salt and vegetable soup in the pot, put the pot on the gas stove, wait until the water boils, and then carefully put the noodles into the pot. After the water boils, stir to see if the noodles are swollen and cooked.
After the noodles are completely cooked, pour in the fried vegetables, add MSG, stir evenly, and remove from the pot. A bowl of delicious "Pianerchuan" is ready.
To cook dumplings: first take out the quick-frozen dumplings, then put water in the pot and put the pot on the gas stove to cook. After the water boils, place the dumplings gently, cover the pot, and when the dumplings float slightly, add a spoonful of tap water and continue cooking.
When all the dumplings float on the water and the dumpling skin becomes transparent and swollen, which means the dumplings are cooked, you can add a little MSG and remove the dumplings from the pot. Haha, the dumplings are just cooked.
I think the food I cook is always particularly delicious. In the future, I will ask my mother for advice and let her teach me how to make other more delicious delicacies. 2. An essay introducing the production process of a kind of delicacy
My hometown is Yangzhou.
It has a long history and beautiful scenery, including Daming Temple and other thousand-year-old monuments, as well as the beautiful scenery of Slender West Lake. There are also many specialties there, such as the famous jade lacquerware... but my favorite is the Yangzhou snack-Fuchun Bao.
My uncle’s family also makes Fuchun buns, so I like to go to his house the most, just to eat a few Fuchun buns. Don't tell me I'm greedy. If you could try it yourself, you'd definitely be addicted! The dough used to make Fuchun buns is very white and thin, and the skin of the buns must be rolled out very thin.
The stripes on the buns are like carvings, thin and evenly twisted into a circle. Once, I took the Fuchun bag made by my uncle and carefully counted the stripes on it.
Oh my God! There are as many as 37. There is a small round mouth left in the middle of the bun, as if the little crucian carp is stretching its mouth and is about to spit out bubbles.
Sometimes looking at these carefully crafted buns is like appreciating an art treasure that makes you unable to bear to open your mouth. The fillings of Fuchun buns are really delicious: sweet and delicious, moderately salty, oily but not greasy, leaving you with endless aftertaste after eating.
There are many kinds of fillings for steamed buns, including green vegetables, dried vegetables, fresh meat, crab roe, tripe, bean paste, etc. There are dozens of kinds of meat buns including shrimp, bacon, vegetable and meat, etc.! My favorite thing to eat is crab roe filling.
Dip it in some vinegar, it will be more delicious than eating fresh crabs. Once, I ate three in a row and was so bloated that I couldn't even bend down.
The sizes of Fuchun buns are also different. The big ones will make you full after eating one, while the small ones are small and exquisite and can be swallowed in one bite.
Fuchun buns are perfect in color, shape and taste, so it’s no wonder that they are hailed as “the best in the world” by foreign guests.
As the saying goes: "Food is the most important thing for the people." Every place has its own special snacks, and the special snack in my hometown is dumplings.
Making dumplings is neither difficult nor easy. First, buy fresh meat from the market, chop it into minced meat fillings, then put the prepared flour into a basin, add appropriate water, and you can knead the dough, three times Divide five by two, and the dough will be ready. Then put the dough on the steaming plate, pick up the rolling pin, and roll the dough for a while, and the dumpling wrapper will be ready.
But you must pay attention, the dumpling wrapper cannot be too thin, because if it is too thin, the meat filling in the dumpling wrapper will be disobedient and come out from the gaps in the dumpling wrapper; the dumpling wrapper cannot be too thick, Because they are too thick, the dumplings will not cook easily when cooked in water. Therefore, the dumpling skin must be of moderate thickness and just right.
When the dumplings are ready, they must be cooked in boiling water. You must be patient when cooking dumplings. After two or three minutes, the dumplings were hiding freely in the water.
After a while, the dumplings were like little whitebait, jumping and playing in the water. The blue flames licked the bottom of the pot, the pot was steaming, and the dumplings in the pot were also boiling. 3. My own food composition
Before the second class on the Thursday afternoon before Children’s Day, our class held a food party.
The food at the food party was all made by the students themselves. I made amber walnuts, which I learned from my father. In order to present the delicacies to everyone at this food festival, I started looking and searching for all kinds of delicacies I could think of a few days ago. One day, my father made amber walnuts for my mother and me to eat. I thought it was delicious. So I asked my father to teach me how to make amber walnuts.
I went home from school at noon that day at the food court. After lunch, I started making the food I wanted to bring in the afternoon. First, I took out about twenty walnuts from the bag on the shelf on the balcony, then took a hammer from the bottom shelf of the shelf, smashed the walnuts open, and took out the walnut kernels inside.
Then take out a plate from the cupboard to hold the peeled walnuts. Then I walked to the kitchen, opened the gas valve behind the stove, put the wok on the stove, and put some oil and sugar into the pot.
Turn on the fire and stir slowly with a spatula. After a while, the sugar began to slowly melt and turned into syrup. As the heating continued, the color of the syrup began to slowly darken. At this time, I started to get nervous because I had to grasp the timing of pouring in the walnuts. This was related to Can amber walnut be made this time.
I kept my breath and continued to stir, waiting for the moment when the syrup bubbled. I quickly poured the walnuts on the plate into the pot, and at the same time immediately turned off the heat and kept stirring with a spatula. Flip the walnuts. The walnuts are fried until they become crispy in the residual heat of the oil.
After turning for a while, the walnuts were already covered in syrup, so I scooped them onto a plate and placed them on the dining table. Before the walnuts cooled, I used chopsticks to pick them one by one to the plate that had been prepared. , making them all separate. The crystal clear amber walnut is done.
This is my process of making amber walnuts. If you are interested, you can follow the steps I mentioned and do it step by step! It must be very delicious.
4. Composition for sixth grade, write about a kind of delicious food and the production process, 400 words
As the saying goes, "Food is the first necessity of the people", I very much agree with this sentence. I can seal myself I am a "little gourmet" because I have a lot of research on dishes. I can talk about hundreds of dishes just by name. Beijing's roast duck, Inner Mongolia's little fat sheep, Xi'an's mutton steamed buns, Shanxi's shaved noodles... …Among so many sweet and delicious delicacies, my favorite is Mapo Tofu in the mountain city of Chongqing.
Mapo Tofu not only tastes spicy and delicious, but also colorful. The tender white tofu cubes They stood in a neat "line" on the plate, wearing "clothes" made of bright red hot sauce. They looked fiery red, like a blazing red flame, with some foreign food mixed in. Crispy and tender minced meat, green scallions are scattered on the plate, just like pieces of green leaves. The diced tofu dipped in spicy sauce turns into blooming red flowers, which are particularly eye-catching against the green leaves. From time to time, The tempting fragrance emanates from the plate, which is really mouth-watering!
It seems that the preparation of Mapo Tofu is very complicated, but it is actually very simple: cut the tofu into small square pieces and let them "jump" into the steaming water one by one to heat it up. "Body", then take them out and use them later. Then, cut the meat into very small pieces, use vegetable oil to crisp the meat pieces. Then, pour appropriate oil into the pot, turn on the switch, and pour the meat into the pot. Add the prepared dried chili peppers, Sichuan peppercorns and ginger slices to the oil. When the oil reaches 70 or 80 degrees, add the diced tofu, add an appropriate amount of starch, turn it over a few times, and then add the appropriate amount of salt and soybean paste. , bean paste, add a little white wine, and finally simmer over low heat for two minutes. Add a little MSG when the pot is about to start, and this Mapo Tofu dish with full color, flavor and flavor is done!
Eating Mapo Tofu is also very particular. When eating, first put a piece of tofu, dip it in some hot sauce on the plate, put it gently into your mouth, chew slowly, and eat it , numbing, spicy, this taste fills every corner of the mouth. When I eat, I like to lick the hot sauce on the tofu first. Suddenly, the numbing and spicy taste of the hot sauce "pounces" into my mouth. Inside, eat tofu. The tender tofu passes through your mouth, smooth and refreshing. This way of eating, you can enjoy the unique flavor of Mapo Tofu. If you are lucky, you can also eat a little bit of minced meat. Crispy on the inside and tender on the inside, it further adds to the flavor of Mapo Tofu and plays a finishing touch.
How about it, after hearing my introduction, you have a certain understanding of Mapo Tofu. Is it a good thing? Is it a delicious dish? Alas, I won’t talk to you anymore. A plate of Mapo Tofu is out of the pot. I, the “little gourmet”, am going to try it. Goodbye! 5.
Every time I saw my mother putting delicious food on the table, my mouth would water. I also wanted to experience the feeling of cooking. So, I volunteered to tell my mother : "Mom, let me cook today's meal!" Mom looked at me with doubtful eyes and said to me, "Can you do it?" "If I don't know how, can you teach me?" Mom finally agreed to me. My mother told me: "You cook it by yourself first. When you don't know how to cook, think about how your mother usually cooks." Then my mother went out. First, I thought about what I wanted to eat today. Today I eat tomatoes and scrambled eggs. I took a few tomatoes from the cabinet, washed them, and cut them. I could still cut them patiently at first, but later, I saw that the tomatoes I cut were thick or thin, and my mother cut them. When I cut the tomatoes, they were all the same thickness. So I cut them again. This time, the tomatoes I cut were much better than last time. Then, I turned on the stove, lit a fire, took a few eggs, and poured some into the pot. I knocked the egg to the edge of the bowl, and the bright yellow center of the egg flowed out of the shell. I quickly took a bowl and then the egg yolk flowed into the bowl. I took a pair of chopsticks and poured the tomatoes into the pot. .I took a spoon and stirred it in the pot, then closed the lid. After a while, the heat came out of the pot. I quickly took the lid off, and the attractive aroma also emerged. , I quickly took a spoon and stirred it. Turned off the fire. Pour the scrambled eggs with tomatoes into the plate. I made a nice shape again and brought the plate to the dinner table.
So I decided to make dumplings that day. My mother bought dumpling wrappers from the market, made meat fillings, and prepared to make dumplings.
My mother started to make the dumplings. I washed my hands and said to my mother: "I will learn too." My mother said: "Okay!" My mother picked up the dumpling wrapper, dipped it in water on the edge, and put it on the edge. Wrap the meat filling in the middle, fold it in half, and roll it in a circle. A perfect dumpling appeared in front of me.
It’s really a piece of cake, I’m secretly happy. I picked up the dumpling wrapper, dipped it in water, put some meat in it, and rolled it again.
Huh? Why does it look like a deflated rubber ball? It turns out that there is too little sink in it; I think I can do it well this time. I picked up another dumpling wrapper, carefully dipped it in water, and made a lot more traps than last time.
Oh, all the pits have been squeezed out, and my hands are sticky. There are too many pits. I was so angry that this time I became a deflated ball.
I summed up the experience of the last two times and made no more mistakes. Finally, a perfect dumpling appeared in front of me, which really made me happy. Next, it’s time to cook the dumplings.
I put the wrapped dumplings into the pot, and they seemed to come alive one by one, jumping happily in the pot. When I was rejoicing, I accidentally burned the dumplings.
Alas! How can you get the aroma of "dumplings" without being chilled to the bone? . 7. When writing about food, you need to describe its production process and write more than 400 words.
During the last summer vacation, I came to my hometown. One day, grandpa was going to weed the vegetable field, and I clamored to go. Grandpa said, "There are mosquitoes and blowflies in the vegetable field... I'm afraid you won't be able to bear it." But I insisted on going, and grandpa was heartbroken. So soft, he took me there.
When I arrived at the vegetable field, I saw a lot of weeds. But to me, it's like walking into an amusement park, where I can catch grasshoppers and do somersaults. . .But grandpa broke my dream. He gave me a pair of gloves and asked me to pull weeds. I asked strangely: "This grass is good, why do you need to pull it out? What a pity." Grandpa said: "If you don't pull it out, the grass will be eaten by the grass." I was dubious, so I had to do it. Pull it out, pull it out, I finally pulled out a small piece of grass and it made me very tired. I raised my head, looked around, and found many farmer uncles not far away, some were pulling weeds, some were fertilizing, and some were watering. They were sweating profusely, but no one stopped to rest. Only then did I realize how hard-earned food is. This is like what is said in the poem: Who knows that every grain of food on the plate is hard work.
Today’s poem made me feel more deeply. I remember that in the past, I would secretly throw away the food that I couldn't eat. My grandma taught me, but I still didn't understand. But that day I saw the farmer uncle working so hard and tired in exchange for food, and I understood my grandma's point. Painfully. Therefore, I suggest that everyone should stop throwing food around in the future and be a good, thrifty child. 8. A 260-word essay on how to prepare delicious food
This morning, I went to the supermarket with my mother to purchase some ingredients for making delicious food.
At noon, after lunch, grandma, mother and I started busy. The food we make is simple – sushi.
First, grandma took out the rice from the rice cooker and let it cool down. My mother and I took out the same food we bought from the supermarket. After the rice has cooled down, we start making it.
I just saw grandma put on disposable gloves, spread the bamboo paper flat on the table, then took a piece of seaweed and spread it on the bamboo paper, then spread the cold rice on the seaweed, and then put the rice on it. Put meat floss, carrots, and cucumbers on it, and roll them up together. Then take away the bamboo paper, and you will see that a long and thick piece of sushi has been made. Then grandma cuts them into small pieces. chunks, and then I squeeze on the salad dressing, so our sushi is ready. 9. Chinese food essay, an essay introducing the production process
Traditional food - dumplings Speaking of dumplings, it can be said that everyone is very familiar with them.
In China, we always make dumplings when we welcome relatives and friends during festivals.
The dumplings are smooth and delicious, with a delicious taste and profound meaning.
Every New Year’s Eve, every household in northern my country will sit together and make dumplings. "Everyone loves to eat dumplings, and dumplings are especially delicious during the New Year meal."
This sentence represents people's love for dumplings. Dumplings have a long history, dating back to the late Eastern Han Dynasty.
When "Medical Sage" Zhang Zhongjing returned to his hometown during the winter solstice and passed through Nanyang, he saw many poor people with frostbitten ears, hungry and cold, and many people contracted wind and cold. Zhang Zhongjing suddenly felt pity, so he built a medical shed there, set up a large pot, stuffed it with mutton, chili peppers and medicinal materials that can dispel cold and improve heat, then wrap it in the shape of ears and serve it to the poor.
People ate it from the winter solstice to New Year's Eve, resisting typhoid fever and curing frozen ears. In order to thank Zhang Zhongjing for his kindness and selflessness.
Every year on the Winter Solstice and New Year's Eve, people eat dumplings. Gradually, eating dumplings has become a custom for us Chinese.
In different periods, dumplings have different names. In the late Eastern Han Dynasty, dumplings were called "Jiao Er".
In the Tang Dynasty, it was called "Tangzhongluo Wan"; in the Yuan Dynasty, it was called "Shisuijiao"; in the late Ming Dynasty, it was called "Fenjiao"; in the Qing Dynasty, it was also called "Bianshi"... With the development of history, dumplings gradually began to have many names. Such as Chengfen shrimp dumplings from Guangdong, potsticker dumplings from Shanghai, crab roe steamed dumplings from Yangzhou, soup dumplings from Shandong, and Laobian dumplings from Northeast China.
Sichuan’s Chuan dumplings are all unique and popular. Dumplings are not only delicious, but also unique and simple to make.
First, you need to roll the dough into a long strip, then cut the long strip into small pieces and roll it into dough. Then mince some vegetables or meat and mix it with seasonings such as oil, salt, soy sauce and vinegar to make the stuffing.
Wrap the filling with dough and pinch the dough tightly with your hands, so that a beautiful dumpling is ready. These wrapped dumplings also come in different shapes and contain profound meanings: the crescent-shaped one is called "Niefu"; the ingot-shaped one symbolizes wealth everywhere and the house is full of gold and silver; the wheat-ear-shaped one symbolizes a bumper harvest in the new year... It seems that this little dumpling is also full of people's yearning for a better life! Dumplings are not just for the Chinese! Foreign dumplings also have a unique flavor.
For example, Russian dumplings are filled with beef, carrots, eggs, onions, salt and MSG. In addition, they also add some minced chili peppers to the dumpling fillings, and the dumplings are very large. The most special thing is that they use clear soup made from beef bones to cook dumplings.
However, for Russians, eating dumpling soup is the first course, and eating dumplings is the second course. Others such as Hungarian dumplings, Italian dumplings, Korean dumplings, etc. are also unique and unique.
You must be very greedy after seeing this! Then let us work together to make delicious dumplings.