Help write a composition about stinky tofu snacks. (Anything else will do)

People often say that steamed buns are delicious, but I haven't tasted them and I don't know what they taste. This afternoon, my parents took me to the steamed stuffed bun shop to open my eyes and eat. I finally got what I wanted that day.

Steamed buns are whisked and thin-skinned, and there seems to be a bag of juice inside. Xiaolongbao is small and exquisite, shaped like a pagoda, translucent and solid, glittering and translucent and yellow, and the fragrance on the top of the pagoda overflows with the wind, which is similar in shape to steamed bread. No wonder it's called steamed buns. Generally, there are ten steamed buns in a cage. Each steamed bun is like a small snowball, but there is a pothole on it. I was intoxicated before the aroma came up. I can't wait to swallow the whole steamed bread in one gulp. A cage of steamed bread came up and I sat in the chair. Steamed bread gives off a faint fragrance. As soon as I smell this fragrance, I can't help but gulp it down. Hardly had he picked up a "chubby" and stuffed it into his mouth when he began to fight back. My stomach is growling with hunger at the moment, and I want to open my mouth wide and swallow four steamed buns in one gulp. So I carefully picked up the steamed stuffed bun with chopsticks, because I took a small bite and the juice ran into my mouth like a tribe. I dipped it in a little vinegar and put it in my mouth. The meat is loose and soft. As soon as I chewed it, its meat suddenly loosened and it was delicious. My mother said, "To eat steamed stuffed buns, you should first dip in vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed stuffed bun is in the soup. I eat according to my mother's method. The soup is fresh, thin and tender. It is really delicious. I really don't know if I won't eat steamed stuffed bun for a while, but once I eat it, I won't forget it. I wolfed it down. Its meat is full, and a mouthful of fresh, thick and salty makes you want to eat. So I pestered my mother to buy another guest. How can I put it down when my aunt brought it with a smile? After eating one mouthful after another, I was full of fragrance and smacked my lips. I couldn't help but admire: "Beauty! It's really delicious. " Blink of an eye and wiped out, touched the bulging belly, added a mouth, the rest is unfinished. How's it going? Are you excited? It's better to run around and eat steamed buns at home!

Hometown flavor snacks

There are many snacks in my hometown, such as white elephants, the most prominent of which are sweet cake and tofu skewers.

Baixiang cake

Sweet cake, the white elephant, formerly known as Gong Ji sweet cake, was created by Gong Ji Nanbei Cargo Company in Beibaixiang Town, Yueqing City, with a history of more than 50 years. It is made of glutinous rice flour as the main material, sesame, cotton sugar and osmanthus as the auxiliary materials, and steamed. It is characterized by white sweetness and softness.

I coveted it when I was a child. I always pull my mother's skirt and ask her to take me to buy sweet cake. Workers there sometimes tell us about the whole processing process in sweet cake. I always listen with relish: just grind glutinous rice into powder first and mix it with water, neither soft nor hard. Then add sesame seeds to the kneaded glutinous rice flour, and then dip the special flat-bottomed casserole with water evenly. I don't know if I didn't see it. It's all "square nests". Finally, it takes more than an hour to put glutinous rice flour and embed osmanthus in the pot, which is a tedious project.

After steaming, let it dry for a while, put the casserole upside down on the chopping board, sprinkle some water on the bottom and pick it up bit by bit. Look at it. Put a layer of sesame oil on the surface of sweet cake and seal it, so it's still hot when you eat it.

The taste of white elephant cake is extremely sweet, and I only feel that glutinous rice flour is going to stick to my mouth. The sweet and delicious taste is refreshing.

Tofu skewers

Speaking of tofu skewers, it is actually a household name, but here, tofu skewers and tea eggs are put together. Maybe you will ask a question: What is it like to cook tea eggs and tofu skewers together? However, it is the combination of their unique flavors that is delicious! I'm not afraid of your jokes. If I eat the tofu skewers here, it will definitely make you want to eat again.

When I was in primary school, I sometimes went to the old tofu skewer shop to eat tofu skewers. I like watching them make tofu skewers and understand how they make them so delicious. First, boil a large pot of water. When the water spits out big bubbles, pour in a lot of spicy oil and monosodium glutamate to continue burning, so that their tastes are fully mixed with the water. At this time, pour the long-awaited dried tofu into the spicy soup, and later, put the tea eggs in, and the two flavors will blend together. The longer it is cooked, the better it tastes. As soon as the guests arrive, scoop them up with a big spoon and give them some bamboo sticks to eat as much as they want.

But my mother always said that children can't eat spicy food, and I can only eat it occasionally. Tofu skewers are full of color, fragrance and taste, and the flavors of fragrance, hemp, spicy and fresh have their own characteristics. Pick up a bunch, hot and spicy. I always lick my lips with my tongue and my lips touch my tongue.

The tofu skewers here are famous far and near, and they are really a must in their hometown!

My friend, welcome you to my hometown as a guest and taste my hometown snacks.

Flavor snack composition

Plain noodle soup

Yangchun noodles have a nice name and a noble appearance. In fact, it is the favorite pasta of Jiangnan people, which is the cheapest and therefore the most refreshing. In Morning in Shanghai, capitalist Xu Yide pretends to be poor in order to avoid public-private partnership, and asks the waiter to deliver lunch, which is Yangchun noodles. It can be seen that Yangchun noodles belong to the patent of working people. As for why you chose the name Yangchun Baixue, it may be antonym, but I am sure that the person who takes this name is by no means Xialiba.

More than twenty years ago, my uncle's family seemed to like to eat Yangchun noodles. Every Sunday, my uncle will definitely lead the whole family to the noodle restaurant in town to eat Yangchun noodles. My two cousins are in high spirits, but I don't like them very much There is nothing on Yangchun noodles except some chopped green onion. It's bare and tasteless. I don't want to eat the second bite after eating the first bite. Every time I can't finish a bowl of Yangchun noodles, I always remind my uncle by innuendo that it's better to eat wonton, at least there is meat. But my uncle resolutely refused, saying that wonton was too expensive to eat. For the same dime, Yangchun noodles are all over, and wonton can only be stuffed. Uncle's teeth are so big. I don't like eating, but I have to eat with my uncle's family every Sunday, because this is their festival, and they have been waiting for this day for six days. Everyone in that noodle restaurant in town knows my uncle. I don't have to tell him every time I come, and it will soon serve Yangchun noodles. Then, my uncle's family began to work hard and make a happy voice. Whenever this time, I look at the sunny face in front of me and pull a long face.

Lu specifically mentioned Yangchun noodles in Gourmet, saying that the first pot of Yangchun noodles was the freshest and most delicious, so many people rushed to drink soup. I don't think my uncles eat this kind of noodles. But anyway, I'm not interested in Yangchun noodles. I lost my appetite as early as twenty years ago.

A light cake

Guangbing is a snack in Fuzhou. It is said that he came in memory of Qi Jiguang. In short, he has a certain relationship with this national hero.

When I was a child, I always liked to stand in front of the tall barrel stove and watch the master make light cakes. There are chefs who make light cakes everywhere. The chopping board and stove are props. The light cake master rolled up his sleeves high, mashed the dough with alkaline water and salt water, then divided it into one dose, and slapped it left and right with his hand, and a small round cake came out. Then he poked a small hole in the middle with a bamboo stick and stuck it on the inner wall of the barrel furnace. Waiting, soon, the fragrance floated out of the furnace. It's estimated that it's almost time. The light cake master shoveled it neatly with a small shovel, and the brown light cake jumped out.

This kind of light cake is hard and yellow, and it is hard to bite. Without good teeth and tenacious fighting spirit, it can't cope, but once it reaches its mouth, it smells more and more fragrant and always wants to take the second one away. A light cake is chewy and storable. It is no problem to leave them for ten and a half months. They are tenacious and have a strong national spirit. Maybe this is their relationship with Qi Jiguang. Cake alone is cheap, a penny. At that time, I often visited the light cake stove, bought one or two pieces and chewed them all the way to school.

In winter, the light cake master is happier, keeping the stove warm, but in summer he is bitter, shirtless or sweating, and the sweat drips on the stove. I dare not buy it, because there must be the sweat of the pastry chef.

Some time ago, I mentioned the light cakes in Fujian's "hometown". They all said that they were delicious and good for teeth. Chewing regularly is definitely better than "white arrow" and "green arrow". But I don't know if there is one now. I haven't eaten for years. I hope I can see this kind of light cake oven on a street corner in Fuzhou.

Taro fruit

Taro fruit is one of the breakfasts in Fuzhou, also called triangle cake. It is said that areca taro is cooked, peeled and ground into paste, and then mixed with rice flour and kneaded. Then, cut into triangles, fry in oil pan until both sides are brown, and take out. When eating, wrap the lower end of taro fruit with a piece of paper (because it is very oily), and take a bite from a corner. It is tender outside (the inner color is gray) and has a fragrant smell of taro. Mmm, it's delicious.

Taro fried stalls can also be seen everywhere. Every morning, you can see stalls in the streets and lanes, filled with smoke and full of fragrance. People who buy taro are holding bowls or carrying small bamboo baskets, waiting for taro to come out of the pot. Often fry a pot and buy a pot. But some of them can't buy the rest. It doesn't matter for an hour or two. They still taste delicious. Unlike fried dough sticks, they soon became chewy old dough sticks after landing. Therefore, the stall owners who sell taro fruits are very complacent. Sometimes it's 90 o'clock in the morning, and they haven't closed their stalls yet, slowly guarding a few unsold taro fruits. They know that there are always hungry people who will seek incense and go away.

Fuzhou citizens usually use a bowl of pot stickers and a taro fruit to solve the breakfast problem, which is delicious and practical. After eating, they are full and go to work. This revolution is too dynamic to say.

Guobianhu

I once chatted with my office colleagues and said that the pot paste in Fuzhou was delicious. They asked in unison: What is a fried dumpling? These guys who eat invincible hands all over the world on weekdays have something they don't know. I proudly began to introduce Fuzhou snacks-fried dumpling to them.

Many places in Fuzhou and even Fujian have pot-side paste, which I have never seen elsewhere. The reason why it is not produced may be because there is no condiment called "shrimp oil" in other places, and the pot-side paste will not become pot-side paste without shrimp oil.

The making of pot stickers is very complicated. First, the rice should be washed and soaked for several hours, and then ground into paste for later use. Take a big pot, cook a pot of soup, add shrimp, mushrooms, onions, garlic and celery to the soup, and finally add a few spoonfuls of shrimp essential oil. This thick soup is ready. This is not over, the first step of the Long March. Pour out the soup and put it in another container. When the water boils to 70% heat, spread peanut oil evenly around the pot, then pour a bowl of rice paste around the pot and cover it. After three minutes, when the rice slurry at the side of the pot is rolled up, shovel it into the clear water with a spatula, then add the clear water, and repeat the above behavior. After the last watering for the fourth time, add thick soup and auxiliary seasonings such as shrimp oil as appropriate. After cooking, put it in another pot and keep it warm with a small fire to sell.

In short, this is a cyclical process, and it can't be done without patience. Therefore, ordinary families don't make pot paste, so they want to eat it and buy it on the street. Restaurants and stalls in the streets and lanes of Fuzhou are all bought and very cheap. The paste on the side of the pot has a special flavor, and the seafood flavor is very strong. Every piece of rice paste is rolled and white, like a tube of onion, which is very refreshing. With yellow shrimp, dried mushrooms, mushrooms and green onions and garlic. Bright colors, appetizing.

Hearing this, my colleagues' throats moved. Then discuss, when you can go to Fujian on business, you must try this fried dumpling. I would like to add that in Fujian, pot stickers are used as snacks for breakfast and after meals, not as meals. Maybe it's because it's not full. When we think of those local snacks that are sweet, everyone says: The people in Fujian are really happy.