Ningyuan stuffed tofu and wrote a composition.

1. Ningyuan Brewing Tofu Composition On New Year's Eve, my father tied on an apron and cooked in the kitchen. Brother Long and my mother and I learned to make tofu buns with my grandmother.

The materials for making tofu buns are all ready: tender meat-all chopped into minced meat; One by one, the beancurd skins covered with golden coats are shining, which makes people drool. Grandma taught me how to make tofu buns. First, tear a hole in the tofu skin, put the meat in, and a tofu steamed stuffed bun will be ready.

Ha, it's so easy. I did it at once. First of all, I picked up a piece of soft tofu skin, tore a hole and stuffed a little meat into it.

A tofu bag is finished. I put the tofu bag on the plate.

However, grandma took out the tofu bag again and said a string of Guigang dialect that I didn't understand. Fortunately, my brother Long worked as an interpreter. He told me that grandma wanted me to put more meat.

I picked up the tofu bag and stuffed it with meat. I find chopsticks inconvenient. I simply used the "Golden Dragon with Five Claws", grabbed a handful of meat by hand and stuffed it in. I stuffed it, I stuffed it, I stuffed it, I stuffed it ... My mother reminded me: "The tofu bag fortress is broken." No sooner had I put the bean curd bag on the plate than it became a big fat man, lying on the plate with his stomach up and his mouth closed.

At this time, I will see grandma again, well, good.

2. Write an essay of about 400 words about making tofu.

Have you eaten the attractive Hakka bean curd in Xingning, my hometown? What? Don't! That would be a pity! The fermented bean curd in my hometown is very distinctive, delicious and beautiful! Let me introduce it to you! Xiao He composition network

There are many kinds of fermented bean curd, including red, white and yellow. The red one is the most delicious, but it is also the most difficult to make. White and yellow are also delicious, but the method is the simplest. Xiao He composition network

Although each has its own characteristics and flavor, there is one thing in common: fragrance! Maybe people with sharp noses will smell the super fragrance of mushrooms, fat beef and tofu. This smell can make people recognize tofu before eating it.

What do they do? Then I'll tell you how to make red fermented bean curd!

We have to chop the meat into stuffing first, then add the chopped mushrooms and kohlrabi. Then you carefully put the stuffing into the center of the tofu bit by bit. When it's done. Put it in a pot, fry it with low fire, add some water after frying for ten minutes, pour tofu and water into a clay pot, and add seasonings such as Redmi and shallots; Stew for another fifteen minutes. When the water boils, you can eat it.

As long as you eat tofu, you will still want to eat it, because the red fermented tofu combines the rice flavor of Redmi, the meat flavor of meat stuffing and the bean flavor of tofu, and the three flavors are combined to form a delicious red fermented tofu!

I also set myself a set of ways to eat stuffed tofu: eat the tofu wrapped in meat first, and then eat the meat in one bite. Once when I was eating meat stuffing, I threw it high and wanted it to fall into my mouth, but it fell to the ground because of disobedience, which made everyone laugh!

How's it going? Want to eat!

I like tofu in my hometown. Write a short essay of about 500 words. My hometown is not a modern metropolis, but an ordinary countryside. The food here is not as rich as the city, but I like the local flavor food-tofu.

The making materials of fermented bean curd are very simple, that is, fried bean curd skin, vegetables, fried meat and some seasonings. The first step in making stinky tofu is to make stuffing. First put the washed vegetables and fried meat in a large pot, chop them into seven pieces, then sprinkle some corn flour, add water, knead them into a ball, and add some seasonings you like, and the filling will be ready!

Step two, put the stuffing into the bean curd skin and shape it. We usually cut a hole in one side of the bean curd skin with a knife to make the bean curd skin look like a pocket, and then put the stuffing into the pocket, thus giving birth to a "fat general" with a big belly and a green head. However, we must be careful in the production process. If there are too many fillings, cutting tofu skin or cutting holes when bursting pockets will affect the appearance.

The last and most important step is steaming. The water temperature of steamed tofu should not be too high or too low. Generally, use a large fire at first, then use a medium fire, and finally use a small fire until the pot is cooked. When the cooked tofu is out of the pot, bite into the mouth where the tofu is trapped and the juice is not full. It is warm, and it flows from your throat to your stomach. This is called warmth! I'll tell you another little secret of steaming. When steaming, peel a few apples and put them in tofu, and peel a few pieces into water. The steamed tofu also has a faint apple fragrance and sweetness!

There are several ways to eat tofu. There are generally three ways. The first method is to dip it in Chili sauce. The second one is dipped in soy sauce, and the third one is dipped in garlic. There will be tomato sauce and hot and sour cucumber to eat together on holidays, which is very pleasing. What's more, you can hear the origin of fermented bean curd when you eat tofu!

During the Qing Dynasty, Hakkas still lived in Beijing and North China. Later, Genghis Khan invaded the Central Plains and expelled the Hakkas from Beijing, so the Hakkas had to move south. Because the Hakkas still have the habit of eating jiaozi, and wheat was not produced in the south at that time, the Hakkas could not get wheat flour. So someone modified the method of wrapping jiaozi, made tofu into dough, stuffed the stuffing into the skin of tofu, and made it into jiaozi-shaped fermented bean curd, which was later spread among the people. Tofu brewed in my hometown, like jiaozi in the north, is an indispensable food on the holiday table. During the Spring Festival, the family eats tofu around the table. In the south, eating tofu has become a symbol of reunion.

I love tofu in my hometown!

4. Ningyuan Special Snacks (Composition) As the saying goes, "Food is the most important thing for the people", and almost every place has its own food. You can see: Beijing roast duck, Xi 'an mutton bread in soup, Little Sheep in Inner Mongolia, Crossing the Bridge Rice Noodles in Yunnan, Daoxiao Noodles in Shaanxi ... from the main course at the banquet to local snacks in Jiecun, and so on.

Fish-flavored shredded pork is a famous flavor snack here.

Fish-flavored shredded pork is delicious and beautiful. There are green peppers, carrots and shredded pork in Huang Chengcheng on a plate, which is particularly conspicuous, and then poured with hot soup, which really makes people salivate.

The method of fish-flavored shredded pork is very simple, adding meat and carrots. Shred all green peppers for later use. Pour a little oil into the pot, stir-fry shredded pork, then pour it on a plate, add ginger, onion, pepper, tomato sauce, cooking wine and other seasonings and stir-fry for a while, then add radish and green pepper and stir-fry. A few minutes later, a pot of fish-flavored shredded pork is ready.

Eating fish-flavored shredded pork is also very interesting. When eating carrots, I always lick spicy soup with my tongue first. Then put it in your mouth and slowly taste its inner taste. Once, my mother came back late, but she still burned the fish-flavored shredded pork that I never got tired of eating. As soon as one end of the table was served, I couldn't wait to put a chopstick on it, and it was delicious. It's really fragrant, spicy and slightly sweet. It's delicious. In this way, in a short time, a pot full of fish-flavored shredded pork arrived in my stomach, making my mouth full of spicy soup. My parents laughed when they saw my embarrassment.

5. Take Hakka tofu as the theme, write an article about basic materials, such as tofu, lean meat, fish, shrimp, salted fish, Chinese cabbage, onion, ginger, sesame oil and pepper. Meizhou, a thousand-year-old city, is known as the "guest capital". People from the Central Plains "dressed up" moved here, which not only brought the atmosphere of top-grade study, but also formed their own Hakka food culture. Fry the matchbox-sized tofu into golden brown, put the stuffing made of pork and fish in it, add chopped green onion and sesame oil, and simmer in the chicken soup casserole until the aroma is overflowing. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food. Practice: ◆ Chop the lean meat and fish separately, soak the shrimp in small pieces in Kamikiri, cut the salted fish into small pieces, and dice the onion. Put all the ingredients into an enlarged bowl, add seasoning and stir until it is gelatinous for use; ◆ Wash the cabbage, blanch it with oil, salt and water, and serve it; Wash and drain the tofu, open four slices at a time, scoop out a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, and fry it in an oil pan until it is slightly yellow; Heat the earthen pot, add a tablespoon of oil to saute ginger slices, add the soup to boil, add cabbage and tofu to boil for a while, stir-fry with sauce and serve.

6. Ask for a 300-400-word composition "I love the fermented bean curd in my hometown". It must be good. My hometown is in xx. There are many specialties in my hometown, and I like to eat fermented bean curd from my hometown best.

Grandma is the chef in our family. Making tofu is a piece of cake for her. I taste the stinky tofu made by my grandmother every day. Last Sunday, grandma finally showed her talents.

Let's prepare the materials for making tofu: tofu, pork, fish, eggs, salt ... and then start cutting meat. I saw grandma cutting pork quickly with a kitchen knife. She quickly chopped a large piece of pork into fine minced meat. Then grandma mixed minced pork and minced fish together, added eggs, cornmeal and salt and stirred well.

Start making tofu. Grandma cut each square piece of tofu in half, picked up a small piece and put it in her hand. She crossed the tofu with chopsticks and stuffed the minced meat into it. In a short time, a piece of fermented bean curd was made.

I thought it was interesting, just like my grandmother did. Grandma couldn't help laughing when she saw my antics when I made tofu. I asked my grandmother curiously, "Grandma, why did my stuffing leak from the other side?" "Silly boy, you hard plug, of course, will put the tofu burst. You have to be careful. " After listening to grandma, I tried again. Sure enough, my tofu looks as good as grandma's.

After the tofu is soaked, grandma puts them in a big pot to steam. After more than half an hour, the delicious tofu brain was baked, and the white body was like a chubby baby, so cute.

I can't wait to pick up a piece of hot fermented bean curd, put it in my mouth and taste it carefully. It is delicious. The more I eat, the more I like it. In a short time, I ate all the stuffed tofu on my plate. I licked my mouth with satisfaction, with endless aftertaste.

Friends, after listening to my introduction, do you also want to taste the fermented bean curd in our hometown? Come to my home and I'll treat you to the most delicious fermented bean curd.

7. A composition about making tofu Grandma taught me to make tofu buns, and stuffed some meat into them, and the tofu buns became a big fat man, lying on a plate with a big belly.

A tofu bag is finished. However, together with my mother, Jingjing tore a hole in the tofu skin first, and I made it right away. Dad put on an apron and grandma asked me to put more meat.

Thanks to my translator brother Long. The materials for making tofu buns are all ready.

I picked up a tofu bag, and a tofu bag was finished. I picked up a handful of meat in my hand and stuffed it in. I'm going to see grandma again. One by one, tofu skin covered with golden coats was cooking in the kitchen. I stopped: "The tofu bag fortress is broken. Brother Long told me a string of Guigang dialect that I didn't understand, so I stopped. At this time.

I put the tofu bag on the plate, and grandma took it out again, and made it like grandma did after the New Year's Eve dinner: there was tender meat-it was chopped into minced meat, and he told me that he couldn't keep his mouth shut and stuffed the meat so hard that it made people drool and tore a hole. It's too simple. Ah, it's inconvenient to put the meat in, so I just used "Golden Dragon with Five Claws". "I just put the tofu bag on the plate.

Ha, I'm astringent ... mom reminds me. Pick up a soft tofu skin and a bulging belly first.

8. There are 400 to 450 words on the composition of Meizhou specialty snacks to make tofu, "Food is the first thing for the people, and rice sauce is vinegar and salt". Hakka cuisine is one of the three major cuisines in Guangdong. The three traditional Hakka cuisines are salted chicken, braised pork with plum and the most traditional fermented bean curd.

Hakka tofu has a long-standing reputation, fresh, tender, fragrant and nutritious. It is the first dish for Hakka people to send wine and vegetables, and it is also a must-have dish for the New Year.

There are two legends about making tofu. When it comes to crossing from the north, there are few wheat in Lingnan. Homesick Hakka immigrants in the Central Plains replaced flour with tofu and stuffed pork into tofu, just like flour wrapped in meat. Because of its delicious taste, it has become a Hakka folk dish.

On the other hand, a long time ago, two good brothers had a conflict when ordering food. One wants to eat pork and the other wants to eat tofu. Later, the clever shopkeeper thought of a way to kill two birds with one stone and made fermented bean curd.

Authentic tofu is generally made of soybeans without any additives. Usually fresh soybeans just picked from their own fields. Then put the soybeans into a stone mill and grind them with water until the beans are squeezed out. The remaining bean dregs can be used as porridge and other foods. Then pour the bean water into the cauldron and cook, and the tofu will be shaped, but it is still a semi-finished product. Put the tofu in a container and hold it down with a big stone.

Picking a piece of half-fat and half-thin pork to remove fat and chop it was also a game when I was a child. According to my personal preference, I add mushrooms, or dried shrimps, or green onions, and then "poke" the pork into the center of the tofu block with double chopsticks. This kind of "poking" meat also has certain skills. You can't poke the whole tofu, or the fried tofu will rot. At this time, the tofu is delicious and golden, but it is still stewed in the pot. The bottom of the pot can enlarge garlic sprouts and celery, all by personal preference. You can put some coriander on the tofu to decorate it and serve it.

As soon as sufu is served, customers will be full of customers. My family likes to dip in minced garlic and soy sauce when eating fermented bean curd, which is spicy and salty, and the tofu is smooth and white. Pork tastes fresh, hard with soft, soft with rigid. Put tofu in your mouth, it's slippery, and then you take a bite of pork. It's delicious and really a perfect match.

Tofu is rich in nutrition. It is a nourishing food for clearing away heat and preserving health. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, quench thirst and clear stomach. It is a good food for children, patients and the elderly, and is known as "plant meat".

Pork has many uses, which can be used for body fluid injury, dry lung cough, dry cough with little phlegm, dry throat and so on after fever. Tonify deficiency and moisten dryness, moisten skin and quench thirst.

The dullness of tofu shows the simplicity and simplicity of Hakka people, which is one of the reasons why sufu has been preserved in Hakka culture for a long time.

9. Write a composition about tofu mapo tofu.

Materials:

500g of tofu, 50g of beef150g, 50g of green garlic, 40g of Pixian watercress, 0g of chili noodles10g, 5g of chili noodles1.5g, 20g of lobster sauce, 20g of soy sauce, 20g of cooking wine, 5g of refined salt, 2g of monosodium glutamate and Jiang Mo.

Production method:

1, cut the tofu into pieces 1.3 cm square, put it in the pot, add salt and soak thoroughly. Don't cook in boiling water, just keep the temperature.

2, beef minced. Wash the green garlic and cut it into small pieces 1 cm long. Chop watercress and lobster sauce.

3. Heat the oil in the pot to 60% heat, add the minced beef, stir-fry with clear water, and cook the wine when it is crisp. Stir-fry the watercress until red, add the Chili noodles, Jiang Mo and lobster sauce, add the soup, add the tofu, soy sauce and salt, and burn the tofu thoroughly with low fire. When the soup is slightly dry, add monosodium glutamate, green garlic and water bean powder and sweat gently.

note:

In the production process, after the tofu is cooked, it should be cooked slowly with a small fire to make the taste consistent inside and outside. Because the tofu is tender, the action should be light, so that the tofu slices will remain intact after cooking. Sweat should be thick to highlight the characteristics of spicy, salty and fragrant.

Features:

The cooked vegetables are spicy, salty, crisp and fresh, with unique flavor and appetizing effect.