Joke Collection Website - Talk about mood - Hometown snacks: 600 words in the second day of junior high school (3 selected articles)
Hometown snacks: 600 words in the second day of junior high school (3 selected articles)
Hee hee! Let's talk about my favorite fork fruit since I was a child! Although it is only monotonous white. However, it has a special taste. My aunt who sells forked fruit always helps me put forked fruit in a small red bowl, and the other bowl is inverted soy sauce. If you like spicy food, you can add garlic and pepper. Don't underestimate this small bowl of soy sauce. This is the key to the delicious fork fruit. Try it if you don't believe me. The white forked fruit was stained with soy sauce. Bifurcated fruit smells sweet and fragrant oil, and bifurcated fruit does not lose its sweet taste. If you add minced garlic and pepper, it will taste ... yeah! Spicy, tastes better.
Next, I want to introduce delicious wormwood! Have you eaten? No? It's a pity, but it doesn't matter. Come and listen to my introduction! The appearance of Artemisia annua is green, which is the difference between it and Mijuan. The epidermis of mugwort leaves is made of mugwort leaves. It looks natural and makes people want to eat, and it has three flavors. My favorite is stuffed with bean paste. There are also: Yong 'an specialty dried bean curd, pickled cabbage and dried bamboo shoots. Not bad! It's delicious. There is also the last one, that is, putting some peppers can be very exciting to eat. The most important thing is that the green appearance has a faint smell of wormwood, which is not bad! It's delicious. I want to eat one at a time.
The last special snack is rice and frozen fruit. The frying pan sizzled. Pieces of jelly-like rice frozen fruit are slowly fried on it and dipped in soy sauce, which tastes great. Rice jelly has a special taste and tastes very elastic. It's simply delicious food! Frozen rice with yellow in white tastes like glutinous rice. It is delicious. Just try it.
Ha ha! My title of "God of Food" was not given for nothing!
Chapter 2: The hometown snack "Wulian" has a long history and there are many kinds of snacks, among which "mutton soup" is the most famous. Mutton soup has a history of more than two thousand years in Wulian. The main raw material is mutton, supplemented by more than 20 kinds of seasonings such as onion, ginger, salt, soy sauce, pepper and sesame oil, which are not only nutritious, but also delicious. It can also dispel wind and cold, strengthen stomach and warm spleen.
If you come to Wulian to eat "mutton soup" and haven't arrived at the mutton soup kitchen, I will smell a fragrance. The cauldron was steaming, making people blush. The man is shaking sheep fat in a big pot with a spoon, and his mouth is watering. The man fished out a piece of meat from the pot, cooled it and put it on the table to cut it with a knife. There is a big white bowl with coriander and chopped garlic cloves on the table, and Chili oil and fat are floating in another pot. The characteristics of mutton soup are: "bright color, milky white;" The soup is beautiful and nutritious; Not fishy and delicious. There are many kinds of mutton soup, each with its own characteristics. Smallpox (sheep brain) soup has the function of strengthening the brain and improving eyesight, especially suitable for the elderly and neurasthenia.
You must not know how to make mutton soup! Let me teach you: wash the mutton and cut it into pieces with a length of 10 m, a width of 3.3 cm and a thickness of 3.3 cm. Break the bones of mutton and spread them at the bottom of the pot. Put the mutton on it, add water until it is not fleshy, boil it, skim off the blood foam, and pour out the soup. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and 70% package of spices, put them in a pot with ginger slices, onion segments and salt, continue to cook with high fire until the mutton is 80% cooked, and add red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and green onions can be cut into sections, and lotus leaf cakes can be served in plates with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup. "Do you understand now?
Does the delicious mutton soup in my hometown make your mouth water? If so, come and have a taste at once!
Snacks in my hometown 600 words snacks in my hometown My hometown is in Shanghai. Nanxiang steamed buns in Shanghai are well-known at home and abroad, and have a history of one hundred years. It is also my favorite snack.
The skin of steamed stuffed bun is made of the best white flour, and some meat stuffing is put in it, then some nutritious chicken soup is prepared and mixed with stuffing, and then the stuffing is placed in the center of the skin. The most important item is making buns. The wrapped steamed bread is pagoda-shaped, with a bulging bottom like a fat doll and a hat on it. Finally, put the steamed bread into the steamer, and after about 15 minutes, the steamed bread with good color and fragrance will be baked. On Sunday morning, my parents took me to Nanxiang to eat delicious buns. They ordered some steamed buns. Soon, hot steamed bread came up. They are all white, translucent and yellow, like small steamed buns. No wonder it's called "steamed buns". The aroma of steamed stuffed buns overflows with the wind, which really makes people drool. I can't wait to eat them all at once. I couldn't wait to put the most attractive "chubby" in my mouth, and the soup immediately rushed into my mouth like a tribe. My mouth was full of oil, which made my parents laugh. My mother said to me, "You don't gobble up steamed stuffed buns like you do. You have to bite a small hole in the skin first, and then suck out the" essence "of steamed stuffed buns-soup first, and then eat the skin and meat." So, I ate steamed bread according to my mother's method, carefully picked up a steamed bread, and slowly chewed and ate steamed bread like a snowball, savoring it carefully. It was really rich in soup, delicious but not greasy, leaving a little aftertaste, which was really delicious. I ate several steamed stuffed buns at once, stuffed with meat and stuffed with crab roe.
In the blink of an eye, we "eliminated" several cages of steamed bread. We licked our mouths, held bulging bellies, and our faces were full of satisfaction. Nanxiang steamed buns in my hometown are really "I don't know if I don't eat them, but I can't forget them if I eat them".
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