Write a composition about food.

As the saying goes, "Food is the most important thing for the people", and almost every place has its own food. Look: Liuzhou snail powder, Guilin rice noodles and Nanning Laoyou powder, but the melted water is filter powder. It's a famous flavor snack in Rongshui.

Next, I would like to introduce you to the special food of melting water-filter powder. The filter powder tastes good and looks good. Glittering vermicelli intruded into the white soup. A crispy medium, green chopped green onion, beige minced meat, red pepper and shiny rice noodles are scattered among them. It's really mouth-watering and memorable! Because it is freshly cooked, fresh and hygienic, it is very popular with local people. The method of filtering powder is very simple: when guests come, first mix glutinous rice and polished rice in proportion, soak them until soft, and then grind them into rice slurry. The rice paste is very thin, but not too thin. Make a small bucket with iron handles on both sides and drill many holes in the bottom. Pour the rice slurry into a small iron bucket, and put a thin plate at the bottom of the bucket to cushion it. When cooking, take away the thin plate at the bottom, and the rice slurry will naturally leak through the small holes. Roll it twice and it will be cooked. Pick it up, pour it with minced meat and soup, add some peanuts, chopped green onion and coriander, and guests who like spicy food can also put some spicy sauce. Finally, add soup. A bowl of delicious filter powder is ready. It's also interesting to eat filter powder. I like to scoop up the ingredients first when I eat the filter powder. When I scooped up the ingredients evenly, I opened my mouth and sucked them into my mouth. It is really smooth and refreshing! To eat a medium roast, I first put a toothpick in it, lick its "coarse" taste with my tongue, and then chew it carefully with my mouth (ju) to taste its "fine" taste. One day in the summer vacation, my grandmother and I ate filter powder in a filter shop in Rongshui, our hometown. I'll scoop up the ingredients first. Because I fished too hard, the soup splashed in my eyes. I quickly blinked hard, and the soup was squeezed out with tears. Now I'll eat the filter powder. When I picked up the culture medium, the naughty culture medium jumped into the soup. When I picked up the culture medium again, it jumped into the soup playfully. I can't hold it several times in a row. My mother-in-law said to me, "why don't you try to keep it from falling into the soup?" It's really troublesome to be around. " After listening to my mother-in-law's words, I immediately thought of inserting chopsticks into the culture medium so that they wouldn't fall off. Grandma and I laughed happily. Grandma said, "We must find a way to do everything in the future!" "Filter powder, a kind of melted snack, has a long history and is very famous in Liuzhou area. Filtering powder is very similar to squeezing powder, because vermicelli is filtered out, so it is called filtering powder.

This is the flavor snack of Rongshui hometown-filter powder.

Write a composition about food (2)

As the saying goes, "Food is the most important thing for the people", and I quite agree with this sentence. I can call myself a "little gourmet" because I have a good understanding of food. I can name hundreds of dishes just by name. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an, Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, pine nuts and mandarin fish in Suzhou are my favorite.

When you first saw mandarin fish with pine nuts, you must really want to eat it. In fact, the first time I ate mandarin fish with pine nuts was the same. To tell the truth, it is covered with red ketchup, and its golden skin will make anyone greedy.

Let's talk about its practice again. First, chop the mandarin fish from the tail along the bone. Separate the fish from the bones. Separate the sides to the neck. Then cut off the bone in the middle. Then remove the small thorns from the fish, and now there are only two big pieces of meat left in the mandarin fish. Put half the meat flat on the chopping block and change the knife obliquely. You can only cut to the position of the fish skin, and then turn around and cut. It just looks like a fork. Have you ever seen pork tenderloin? That's the way to change knives. If not, you can chop up the fish a little. But don't cut too deep. So as not to fry the fish when frying; Then put the cooking wine. Salt. Monosodium glutamate. Ginger. Put the onion in and soak it for an hour. Then dip the whole fish in dry starch (). Especially the gap between fish must be stained with it. Frying in an oil pan; The oil temperature is about seven or eight minutes hot, but there is some black smoke on the oil. Excessive oil temperature will crust the surface of fish. This will not fry the fish inside. And the surface is brittle. It is best to prepare two pots; The other pot can cook juice now. Pour oil. Pour in ketchup. A fish should be put in about half a bottle. Add sugar. Put some salt in it. Don't put monosodium glutamate, or it will taste bad. Then put a small amount of water in it. Then add corn mung beans. Pine kernel. Then thicken. Finally, add white vinegar. Just take the fish out and pour it on it.

After the taste, friends who have eaten it must know that pine nuts and mandarin fish are crisp outside and tender inside, sour and sweet.

Write a composition about food (3)

As the saying goes, "Food is the most important thing for the people". China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicious foods you must taste.

Mutton bread in soup is very particular about both the practice and the eating method. When making, the high-quality mutton is washed and sliced first, and then cooked with various seasonings. At this time, the store will give you a big bowl of two steamed buns.

The most important thing to eat mutton buns is to break. The finer the better, the more delicious it will be. Usually, it is enough to make soybeans smaller. Then pour the hot mutton soup into a bowl, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper, and a bowl of mutton steamed stuffed bun is ready.

Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art, with red pepper oil, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and white steamed bread floating on the soup, which is really pleasing to the eye. Looking at it, I seem to see mutton soup turned into the sea, vermicelli like layers of waves, pieces of steamed meat like dotted islands, and green onions like lush trees dotted on the islands.

The smell of mutton bread in soup is also very attractive. The strong smell has spread around with the hot air. It hooked my nose like an invisible hand, which made my mouth water.

At this time, I also forgot to be a gentleman and wolfed down my food. It's really delicious and spicy. The aroma of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread and the spicy taste of chili pepper oil are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied haws, you will like it more. The soup is fresh but not greasy, the mutton is fat but not greasy, the soup head is delicate and soft, full of delicious soup and the original flavor of steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of mutton bread in soup. After eating these, I have a fever and sweat. In short, I just said one word: "Cool!"

Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he failed the list, and lived on the streets of Chang 'an. One day, there were only two steamed buns left on him, and he was too dry to swallow. A kind-hearted mutton shop owner felt sorry for him and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry bread and began to eat. He was hungry and cold from the heat. Later when he became emperor, this kind of food became famous.

Mutton bread in soup is very famous now. It is deeply loved by people of all ethnic groups in the north, and many international friends also compete to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.