The sixth grade introduces food composition.

In study, work or life, when it comes to composition, everyone is certainly familiar with it. Composition is a narrative method that expresses a theme through words after people's ideological consideration and language organization. I believe many friends are very upset about writing a composition. The following is the sixth-grade food introductory composition that I helped you organize. Welcome to share.

The sixth grade introduces food composition 1 Hunan stinky tofu is a kind of local snacks in Hunan.

Hunan stinky tofu looks very special. Jinying transparent soup lies in the "hole" of black tofu. Black tofu is fried a little golden in the oil pan. The delicious soup is put in the "hole" and sprinkled with white garlic foam and green chopped green onion. It's really mouth-watering!

Hunan stinky tofu is very simple When a guest comes, he will take out a few pieces of black tofu from the box and put them in a special frying pan for stinky tofu, fry them back and forth in boiling oil, turn over with long chopsticks and fry them for seven or eight minutes. Then put the fried stinky tofu in an iron plate, pour the soup into the "hole", sprinkle with garlic foam and chopped green onion, and add seasoning according to the taste and preference of the guests. A delicious Hunan stinky tofu is ready.

Eating Hunan stinky tofu is also interesting. When eating stinky tofu, I like to smell the "smelly" smell of stinky tofu first, seduce my little greedy worm, and then pick up one and eat it in small bites, but this will make the soup messy. So, I swallowed the whole stinky tofu like a hungry wolf. I gently bit with my teeth, and all the soup burst out, shuttling back and forth in my mouth, unable to extricate myself. After eating the soup, take a bite of the skin of stinky tofu, which has a faint fragrance. Fried to crisp outside and tender inside, it's also delicious.

Once, my brother and I bought two Hunan stinky tofu. I fucked one first, and then I waited for another. In the meantime, I kept this piece, but I couldn't help it, so I took one and ate it first. I didn't expect to grow stronger and stronger, and I couldn't control myself anymore. I eat stinky tofu like the wind. When my brother came back, I had finished one. My brother was dumbfounded with fear, and then he was very angry and finished another one himself. From then on, I gave Hunan stinky tofu a different name-"gone."

Hunan stinky tofu "stinks" to the extreme, which is really fragrant in my eyes! Now it's my favorite snack. Stop writing. My mouth is watering. Now I have to buy a snack to satisfy my hunger!

China has many special cuisines, which can be called "the country of cuisine". Everyone can find their favorite food, among which there are many famous dishes: mutton bread in soup, stinky tofu, Piarchuan ... but Dongpo meat is my favorite.

According to legend, in the Song Dynasty, the great writer Su Shi was an official in Hangzhou. Seeing that the West Lake was seriously blocked, he took the lead to help the people manage the West Lake and build dams. After dredging, many people were very grateful. I heard that Su Shi likes to eat pork and sent a lot of pork to his home. Su Shi couldn't refuse, so he had to accept it. Later, he asked his family to cut the meat into small squares, stew it in a pot and distribute the cooked meat to the people. They think this meat is more delicious than before, so it is called Dongpo meat.

I love Dongpo meat, not only because it has a long history, but also because its delicacy is rare all over the world.

Dongpo meat is brown in color and the meat pieces are stacked, which is very attractive. Although the brown soup is inconspicuous, you can smell the thick aroma from a distance. Pick up a piece of meat and gently put it in your mouth. A faint salty fragrance wafts in your mouth like a breeze, and the thick soup is just right, which makes people feel relaxed. Gently bite the meat, and the previous breeze turned into a storm, sweeping the mouth with a thick fragrance. The meat is very tight, but it slides around in the mouth with fresh fat, like a naughty child playing hide-and-seek with me. It is really "this kind of taste should only be found in the sky, and it is rare for humans to taste it several times." I swallowed the meat slowly, and it clung to my throat as if it were massaging me. Dongpo meat slowly slides into the stomach, and the stomach acid devours the meat crazily, and decomposes quickly like a high-speed machine, making a "purring" sound. I grabbed chopsticks and put my talons into another Dongpo meat. ...

In my memory, food is indispensable. However, it is no longer possible to taste the food of childhood-omelet.

Every time after school, the first thing I do is to run to the omelet stall. The egg roll seller is an old woman, who is very kind and kind to her children and chooses great ingredients.

The old woman asked me, "What do you want?" I said, "I want to add ham sausage and mustard tuber." As soon as the voice fell, the old woman began to get busy. First of all, she broke the eggs and spread them on the pot, with a thin layer and uniformity. When I looked at it again, I saw that the back was brown and yellow, which made my mouth water. Later, the old woman rolled another roll, dripped sesame oil, put ham sausage and mustard tuber in it, and then sprinkled chopped green onion. The fragrance had already drifted ten miles away, and I got the hot omelet and ate it. ...

Later, for some reason, the old woman no longer appeared at the crossroads. Now the seller of egg cakes is an old man who rides a tricycle to set up a stall at the crossroads every day. The first time I saw him, I bought one without hesitation. At that time, I was filled with joy and thought that I could finally eat egg rolls again. But the reality is cruel. When he handed me the omelet, my heart was bitten and half cold-not as delicious as I remembered, and half of it was not. I didn't expect the omelet I had been waiting for for a long time to give me such an answer. I really don't know what to say.

Looking at this small booth, I feel a little lost. Somehow, I remembered the amiable old woman. One by one, the skillful movements came into view, and the familiar smells came to my nose, all of which were recorded in my memory. ...

In this festival, the most important thing is the trading of farm tools, and all kinds of materials should be added to the spring sowing. Almost all families in the county will catch up with this big event. It has gradually evolved into a variety of activities such as guessing games, Guangxi opera, tasting oil tea, and star performances. Among them, the most attractive and unforgettable is the local characteristic-Camellia oleifera.

Camellia oleifera is one of the most famous snacks in Guanyang, and it is also a kind of food that locals like very much. Usually we have it for breakfast. Invite friends and relatives to be guests, and you will also choose it to entertain.

To make camellia oleifera, the steps are very complicated and simple. One is to use seasonal coarse cereals, such as tea, mung beans, mushrooms, sweet potatoes, corn, vegetables and so on. In a special tea pot, add lard to make soup, then put rice noodles, fried rice flowers and chopped green onion in everyone's bowl, and add a little pickled pickles such as sour pepper. Finally, pour in the fragrant "soup" to make a cup of camellia oleifera.

According to the number and appetite of visitors, we will cook many cups. There is a saying in a jingle: "One cup is bitter, two cups are sandwiched (dialect, meaning astringent), and three cups and four cups of good oil tea." Because the taste will be sweeter when you get to the back, the first cup will be used to make Kuding tea, without noodles and fried rice. It has the effects of clearing away heat and toxic materials, bringing sweetness in bitterness and refreshing the brain.

This camellia oleifera also has a good companion, which we call Baba. But this is different from Baba in Kunming. After steaming the glutinous rice, beat it with a pestle until it is completely melted like a cotton ball, and then take out the glutinous rice slurry and make it into a ball with a red pattern on it. After drying, store in clear water. Baked soft on charcoal fire, soaked in fragrant camellia oil or eaten alone with white sugar are all mouth-watering snacks!

There are many delicious foods, such as hemp balls, zongzi and many snacks that I can't name. After the epidemic has passed, I will go back to savor these snacks that I miss and feel the fullness and happiness brought by delicious food.

For me, this is a taste of my hometown, a variety of feelings and a unique memory. Welcome to my hometown and taste the simplicity and delicacy of Camellia oleifera!

As the saying goes, "Food is the most important thing for the people." Food often makes people salivate, and delicious food really makes people hard to move and keep their eyes open. Today I'm going to introduce a kind of food that I think can be called beauty-"noodles".

I remember one morning, my grandparents and I went to eat Lamian Noodles. We passed a street corner, and a smell came to our nostrils. Following the smell, I walked into the Lamian Noodles store. Hey, there are many customers!

The young master in the shop was pulling his face and saw his left shoulder hanging slightly and his right shoulder rising. He rubbed the dough quickly, rubbed it for a while, then grabbed a handful of flour and sprinkled some water on it. Then, he grabbed the dough with both hands and began to Lamian Noodles. Master Lamian Noodles pulled both ends, bent his arms and opened and closed quickly, as if pulling a spring tensioner instead of dough. In a short time, the dough became thin and long, and Master Lamian Noodles seemed to do magic under everyone's eyes. One dough becomes two, two becomes four, and gradually becomes countless, becoming a thin line with uniform thickness! At this time, Master Lamian Noodles put the noodles into the pot, and they began to play with water. A series of actions are coherent and rapid, which shows that it has a deep foundation.

When the time came, the master skillfully took out the bowl, added soup, ingredients and two long chopsticks, put the noodles in the bowl, sprinkled coriander and chopped green onion, and did it in one go. Just like China on the Tip of the Tongue, a bowl of delicious and hot Lamian Noodles is ready.

Smelling such a sweet Lamian Noodles, I quickly ordered one and couldn't wait to try it. After a while, a bowl of Lamian Noodles came to me. I think this bowl of Lamian Noodles is an island in the river. The coriander and mutton on it are like trees and stones, and the soup is a river. Wow, this is not a bowl of noodles, it is obviously a delicious landscape painting. A bowl of noodles, full of color and flavor, is simply a masterpiece of the world. Unable to resist the temptation of delicious food, I began to gobble up.

In life, food is everywhere. As long as you taste and imagine with your heart, you will find "food" and make life better.

Speaking of delicious food in Xinchang and Shengzhou, there are countless things, such as spring cakes, soup buns, cakes … everything is delicious. My favorite is tofu rice cake.

Just walk into a restaurant and shout "Boss, a bowl of tofu rice cake!" "As long as five minutes, a bowl of steaming tofu rice cake is in front of you.

Tofu rice cake is sour and hot. Xinchang people have a characteristic when eating tofu rice cakes: they stutter when they come up, eat them while they are hot, and burn them wherever they go. When a bowl of dried bean curd rice cake is served, first of all, you will see beige shredded bamboo shoots, pink shredded pork, dark yellow shredded cabbage and black mushrooms floating quietly in this brown "sour soup swimming pool". The middle layer is mostly golden shredded eggs and white tofu, and the bottom layer is the protagonist of this delicious bowl-rice cake! They are all slim, tall, fair-skinned and perfect!

Tofu rice cake is not only delicious, but also simple to make. First, shred bamboo shoots, egg skins, pickles, pork and rice cakes. The finer the rice cake, the better, and it must be Shengzhou rice cake. Then, fry the pork in the oil pan. Then, put the shredded pork, rice cake, tofu and shredded bamboo shoots into the pot and stir fry. When the rice cake is cooked, put it in a bowl, then add pickles and egg skins. A bowl of tofu rice cake would be great.

After eating a few pieces of rice cakes and taking a sip of soup, I felt refreshed. A sour taste goes down the river, from the mouth to the esophagus, spreading to all parts of the body. The whole taste buds began to beat, as if clapping for this delicious food. This kind of rice cake is chewy, not chewy, and tastes of sour soup. Tofu is badly cooked, and it will break when you pinch it. You should spoon it up. Shredded pork is tender and delicious, and it is not easy to lose slag.

Aren't you moved to see this? Actions speak louder than actions. Come to Xinchang to taste the delicious tofu rice cake!

The sixth grade introduces the food composition 7 "This noodle should only be available in the sky, and it is difficult for people to taste it several times." Zhajiang noodles is what I think is "delicious on earth" and tastes good.

On a sunny Sunday, I excitedly ran to my grandmother's house early in the morning. "Grandma, grandma!" "I took grandma's hand and begged her to make me a bowl of Zhajiang Noodles." Good, good! "Grandma smiled.

Grandma poured a large glass of water into the pot, threw the snow-white noodles prepared in advance into the pot, and turned the fire to a medium temperature. "Bang bang …" Until the boiling water bubbled, the noodles could not be fished out. Then prepare the sauce, dice the lean meat, cut the cucumber into shreds, and then pour a little oil into the pot. Grandma took a fork and skillfully turned it left and right. She is really a great cook. Sugar and cucumber sauce were evenly mixed by grandma with chopsticks. Grandma took her time, put in cooking wine and vinegar in turn, and shook it while turning the pot. In this way, the delicious sauce is ready, just pour the sauce on the noodles and you're done!

Look, the white flour has turned golden, the lean brown meat has turned reddish brown, the shredded green cucumber has turned pale yellow, the chopped green onion is green, and the shredded orange radish has brought color to the noodles, which makes people drool.

"Shua-"I can't wait to pick up a noodle from the bowl, lift it into the air, then put it down and stir it a few times. After several times, the appearance of noodles will be very different, and each noodle will wear another dress: it is covered with fried sauce, yellow, sticky, unique and meaty. I don't think my nose is enough How many more noses do I need to really suck the meat into my body? My saliva dripped involuntarily. I grabbed four or five chopsticks, tied them into a bundle and chewed them in my mouth. They are soft, sweet and fragrant. How nice! After a while, a bowl of noodles disappeared, and I wiped my mouth with satisfaction. It's delicious. I fell in love with it.

Grandma's Zhajiang Noodles is so delicious. Would you like to come to my house to taste this delicious food next time?

There are many snacks in Hangzhou, but I only have a soft spot for one, such as sweet and sour tenderloin and West Lake vinegar fish. As long as there are omelets, I can't see them.

The first thing I do when I get up every day is to go to a small shop to buy egg cakes, which has become a habit of mine.

"Boss, an omelet!"

I am a frequent visitor in their shop. I don't know how much pocket money I got for an egg roll of 3 yuan, but I still can't help but want to buy it. After all, delicious!

The shopkeeper began to make eggs, poured a small bowl of batter and spread it out with wooden tools. Beginners need a small fire, and skilled chefs can use a big fire. When the batter turns into a cake and turns slightly yellow, you can beat one or two eggs on it, mash them to make the yolk and egg white faint, and then sprinkle a handful of chopped green onion when the egg liquid is not solidified. At this time, the omelet will have rich colors. When it is completely solidified, turn it over and put two pieces of lettuce under the egg roll. Skilled people will take the opportunity to stuff some lettuce when the omelet is overturned. When the lettuce is cooked, you can put condiments, fried dough sticks, sausages and mustard tuber on it, and then brush it with a thin layer of sweet noodle sauce. During this time, the lettuce will be cooked, so add the lettuce and roll it up. The middle is printed with a knife back and a shovel, folded in half and wrapped in a plastic bag. That's good.

The freshly baked omelet oil is bright, golden and mouth-watering, but don't eat it in a hurry, or you will get scalded.

You must eat an omelet from the beginning. If you start eating from the other end, the stuffing is either all over the floor, or the more you eat, the less it tastes. When you eat an omelet, the first bite must be light. The sauce doesn't reach the edge, and the ingredients are also inclined to the middle. After eating two or three bites, it tastes a little sweet. It's an introduction at first, and then it will get thicker and thicker. Thanks to the sweet noodle sauce. After eating some ingredients, remember not to eat lettuce first for sausage and mustard tuber, so that you won't get tired when you eat it at last, but the more you eat, the more delicious it will be.

This is my favorite omelet. Do you want one?

My hometown is Harbin, where the specialty is naturally ice and snow, so people use ice and snow to create a cold and refreshing food-popsicle, which melts in the mouth and has a unique taste.

My father and I always eat popsicles when we go back to the northeast, and they are homemade popsicles. Put an ordinary ice cube into grandpa's homemade wooden machine, and soon, an ice cube will become a delicious popsicle with various flavors in grandpa's hand. Especially with homemade blueberry sauce, it tastes delicious.

Our family will also make a delicious food called milk ice cubes. In fact, it is to make a long popsicle with milk powder, put it in the refrigerator for two weeks, then take it out and cut it into small pieces and put it in a special container to enjoy. The moment you put the ice in your mouth, it feels like a cramp. It seems that my tongue is no longer mine, but its unique taste makes you keep talking.

The food derived from ice and snow is far more than that. In Harbin, almost every household will prepare colorful cakes during festivals. Color cake is to coat a layer of color film on ice cream to make it colorful. The film must be put away quickly, or the ice cream will melt. Most of those colorful films are sweet potatoes and potatoes ground into powder, which tastes cold and sweet.

Of course, my hometown also has warm food, that is, fried shredded ginger. Shred the fresh and tender ginger planted at home, pour a little oil into the pot, preheat it with low heat and add the shredded ginger. The moment you put the shredded ginger into the pot, just like an explosion, the aroma of ginger is instantly aroused. Although this dish is not as delicious as popsicles, it will bring warmth to people in the cold winter in the north.

Harbin is a world of ice and snow, and also a city of ice and snow food. I hope everyone can come to Harbin to experience this unique food.

China's food culture has a long history, and thousands of delicacies have been derived. Among many kinds of food, I just have a soft spot for stinky tofu.

"Smell stinky, eat fragrant", this sentence perfectly embodies the uniqueness of stinky tofu. Stinky tofu is widely distributed all over the country, but the most famous ones are Shaoxing Stinky Tofu and Changsha Stinky Tofu, both of which have their own advantages.

Let me start with Shaoxing stinky tofu. Shaoxing stinky tofu is relatively small, and the fried stinky tofu is golden yellow, much more delicious than Changsha stinky tofu, and its fragrance is not very strong. Diners can add hot sauce or sweet sauce according to their own preferences. When I first ate authentic Shaoxing stinky tofu in Shaoxing, I was amazed. A plate of stinky tofu served is golden and shiny, and there is a faint oily smell. I picked up a piece with chopsticks, dipped it in some sweet noodle sauce, put it in my mouth and bit it down. The first thing I touched was the crispy skin. After breaking the shell, it releases unparalleled freshness and fragrance. When I chew, the delicate stinky tofu stuffing rolls on my tongue, and the umami and fragrance fill my mouth, which makes people memorable.

Let's start with Changsha stinky tofu. I ate stinky tofu in Changsha and didn't know the taste of meat for three days. From this sentence, we can see the delicious stinky tofu in Changsha. After all, this is Chairman Mao's delicious food! Changsha stinky tofu is big and black. The fried stinky tofu smells strong, but it tastes unspeakable. Eating stinky tofu in Changsha. You must dip it in hot sauce. When you mix stinky tofu with hot sauce and put it in your mouth, the first feeling is a little spicy. Then take a bite, and a unique fragrance will bloom instantly. With the spicy taste, it directly occupied the tip of my tongue. With chewing, this fragrance is getting stronger and stronger, which is fascinating.

Stinky tofu conquered me with its unique delicacy and made me fall for it. China food Qian Qian absolutely, I only love stinky tofu!