Learn to cook a dish handwritten newspaper template

Learn to cook a dish, related essays:

1.

Today, my mother is going to teach me how to cook, which is my favorite "Melon and Shrimp Boiled Vermicelli" ".

I gave it a nice name called "Four Colors Dish". Because it has the white color of vermicelli, the yellow color of egg, the green color of zucchini, and the red color of shrimp.

The method is very simple. First wash the vermicelli and dried shrimps, soak them in warm water until the vermicelli is soft. Then peel the zucchini, wash it, and cut it into thin strips for later use. Break open the eggs and mix well. After all the materials are prepared, you can put the oil in the pan.

Before putting the oil in the pan, you must first heat the pan before adding the oil. My mother said that the oil will be fragrant when it is burned. oh! It turns out there are so many ingenious ways to cook. After the oil is boiled, first pour the egg mash into the pot. The egg mash will freeze when it is heated. You also need to pick up the pot and turn it around. The egg mash will immediately follow the rotation of the pot and become round, just like a It’s like a big pie, so amazing!

Then use a spatula to turn it over, and then use the tip of the spatula to break it into small sections. The small sections can be put into the pot for later use. Then boil the oil, pour the zucchini into the pot and stir-fry. Add the seasonings and cover the pot. After cooking for two or three minutes, add the shrimp and vermicelli and cook together. After about two minutes, pour the eggs into the pot. Shake it evenly, and a fragrant "four-color dish" is ready!

2.

Tonight, I personally learned to make braised crucian carp, because I like to eat braised crucian carp the most. Now I want to know how to cook this dish, so that as long as there is fish at home, I'll make it myself and eat it.

I’m ready to make this dish. My mother told me all the key points of making braised crucian carp. To start, I first washed a fish in the water, then scraped off all the scales and took out all the contents of the fish. My mother said that I should make more cuts on the back of the fish so that the flavor can be absorbed when it is cooked. Then I put the pot on the gas stove, turned on the high heat, let the pot smoke, poured a little more oil in, and stir-fried it back and forth. After the fish was cooked, my mother said that garlic, ginger and pepper should be added to make it taste better. Add salt, vinegar, rice wine and soy sauce. I seemed to hear the fish saying in the pot: "Hurry up, add more seasonings to make it more fragrant!" I added some more water halfway through, and after the water was boiled a little, I added MSG and green onions. The fragrant braised crucian carp is ready.

Looking at this colorful and steaming plate of braised crucian carp, how does it taste? I took a bite, ah! This delicacy on earth can only be found in heaven. My mother also praised me for making such delicious dishes for the first time. I felt proud.

Dad, grandpa, and grandma were also very happy when they found out.

3.

I am eleven years old now, and I should have learned to do some housework long ago. This time the teacher assigned me a meaningful homework, which is to learn a dish. .

Speaking of cooking, I think of the egg yolks made by my aunt. Whatever she makes is first-class delicious, with white, tender and delicious egg whites and yellow yolks like a big golden gem. As soon as I got home, I told my mother: "My family must learn to make fried eggs."

To start, I cleaned the pan. First, I took out an egg from the refrigerator. I knocked the egg against the table, and then broke it open. I saw some yellow stuff flowing out of the egg and falling into the pan. It turns out to be egg yolks and egg whites.

The egg yolk is like a red sun, and the egg white surrounds the egg yolk like a large white cloud surrounding the sun. I lit the fire, and suddenly I discovered a magical phenomenon. There were many endless bubbles in the pan. The egg white is no longer transparent. But it's white. The egg yolk is no longer so moist, but becomes dry. After one side was cooked, I used a spatula to flip the cooked side over, and after two minutes I was finally able to taste the salad. I took a big bite and said, "Oh," I forgot to add salt. "It seems that there is no oil, but it tastes pretty good.

Although it is not perfect, I have learned some experience in cooking. I think I will make it more delicious next time. I Very confident in myself.

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