Write a composition with Kaili sour soup fish

1. Write the composition of Guizhou sour soup fish. Hello! There is a saying in Guizhou: "If you don't eat sour for three days, you will run around." This "sour" refers to the sour soup of Guizhou Camus sour soup fish.

Anyone who has eaten sour soup fish will be attracted by its unique taste. Sour fish soup fresh Li Tao cooking Camus Sour fish ingredients are as follows: 1. The bottom ingredients of Guizhou Camus sour soup fish pot are Kaili red sour soup 1 00ml, Guizhou rice sour soup 50ml, tomato 300g, houttuynia cordata 20g, Sichuan pickled mustard tuber 20g, bean sprouts 1 00g, grass carp1,ginger 20g and chives1. 2 teaspoons of salt (1 0g), chicken essence 1 teaspoon (5g), litsea cubeba oil 1 teaspoon (5ml), pepper 1 teaspoon (5g) and oil1spoon (1spoon). The dipping materials of Guizhou Camus sour soup fish are two pieces of Guilin fermented bean curd, three shallots, 20g dried pepper, 1 teaspoon salt (5g), 1 teaspoon chicken essence (5g) and 1 teaspoon litsea cubeba oil (5ml).

Guizhou Camus Sour Soup Fish was rinsed with100g bean skin, 300g potatoes, 300g ribs, 300g oyster mushrooms, 200g cauliflower and100g bacon. Second, Guizhou Camus Soup Fish Practice Guizhou Camus Soup Fish Bottom Practice 1, tomatoes washed and cut into pieces.

Houttuynia cordata is cut into inches. Sichuan mustard tuber is chopped.

Wash soybean sprouts and set aside. Wash grass carp, remove viscera, gills and scales, and cut into 3 cm wide sections.

Sliced ginger, chives and garlic. 2. Heat the oil in the wok to 50% heat on medium fire, add ginger slices and shallots and stir fry until fragrant, add tomato pieces and stir fry for 2 minutes, add Kaili red sour soup, rice sour soup and appropriate amount of cold water, add salt, pepper and chicken essence, and pour directly into the hot pot.

3. Add Houttuynia cordata, bean sprouts, Sichuan mustard tuber, grass carp, green garlic and litsea nut oil to the hot pot and cook for about 15 minutes until the fish is cooked. The dipping method of Guizhou Camus sour soup fish is 1. Take a clean wok, add dried chilies, stir-fry with low fire until the dried chilies are dark red, and pour them into a mortar and pound them into Chili powder.

2. Wash and chop shallots and other dipping materials into four parts, put them into seasoning bowls respectively, add the cooked hot pot soup and mix well when using, and finally pour in a little litsea oil. The cooking method of Guizhou Camus sour soup fish is 1. After washing and peeling potatoes, cut them into 0.3 cm thick slices and put them on a plate.

Wash Pleurotus ostreatus and cauliflower separately and break them into small pieces for later use. 2, tofu skin (oil) cut into 5 cm square diamond pieces for use.

Cut the bacon into 0.3 cm thick slices for later use. 3. Cut the ribs into inches, add appropriate amount of cold water to the pot, remove the ribs after the fire is boiled, and rinse the blood foam with running water.

Put it into a clean cooking pot again, add a proper amount of cold water, cover it with fire and cook for 20 minutes, then remove it and put it on a plate for later use. When eating, put it at the bottom of the sour soup fish pot and cook 10 minutes.

2. Composition Kaili Sour Soup Fish Explanation I am a native of Guiyang, and I am naturally familiar with Guizhou's flavor food. Guizhou cuisine has a long history and a certain style, and its taste is mainly spicy. This soup tastes mellow, spicy and delicious. Such as Huajiang dog meat, spicy chicken, crispy fish with pickled peppers, kung pao chicken, ribs with pickled peppers, fish with sour soup, etc. , are well-known dishes. Among them, the most distinctive one is pushing Kaili sour soup fish.

There is also a beautiful legend about fish in sour soup: long ago, there was a small house in Miao Ling, southeast Guizhou. The old people in the village (that is, the leader of public recommendation) are old and fat, and it is very difficult to climb uphill and climb down a hurdle. Once, when my daughter-in-law was cooking, she accidentally put more water, so she scooped the extra rice soup into a crock. After four or five days, the rice soup became clear and transparent and slightly sour after fermentation. It is used to make fish, and it tastes delicious. The old Zhai family ate with relish. Since then, my daughter-in-law has often used this sour rice soup to cook fish. In the long run, Zhai Lao gradually feels light and healthy, and it is no longer laborious to go up and down the mountain. This story soon spread to Miao Ling Shanzhai, and every household followed suit, so the fish in sour soup spread.

Sour soup fish was introduced to Guiyang from the southeast of Guizhou, where it developed rapidly and became famous all over the world. The production method is: fresh fish is selected as the main ingredient, and it is cooked with the characteristic sour soup in Miao Ling, Qiandongnan. The fish in sour soup is fresh and tender, beautiful in color, sour and refreshing, and the soup is clear and delicious. It has special effects such as appetizing, refreshing and beautifying, and is one of the necessary reunion dishes for Miao people to entertain relatives and friends on holidays.

Folk eating sour soup fish usually takes the form of cooking with hot pot and other fresh vegetables to make it more nutritious. The orange-red sour soup is surrounded by glittering and translucent fresh fish, dotted with sweet tomatoes, and the refreshing coriander is sprinkled in the soup. The striking combination of red and green can almost be regarded as a handicraft.

Sour soup fish with full color and flavor is the representative of Guizhou cuisine. In fact, there are many gourmet aristocrats like this.

They tell the accomplishments of Guizhou people in cooking in silent language and witness the accumulation of Guizhou culture for thousands of years. The essence of Guizhou cuisine is beyond my understanding. Seeing this, are you moved? Welcome to Guizhou, walk around the streets in person, taste inexhaustible food and enjoy the sincere friendship of the people of Guizhou.

3. Write the composition of Guizhou sour fish _ Guizhou Camus sour fish When it comes to sour soup fish, you can't help but mention sour soup.

You can't go to Guizhou without eating fish in sour soup. According to legend, in ancient times, there lived a girl named Anna on Mount Miao Ling. She is not only beautiful, but also good at singing and dancing and making good wine. This wine has the fragrance of orchids and is as clear as a mountain spring.

In Fiona Fang, hundreds of boys come to have sex. Where they came to have sex, the girl poured a bowl of wine made by herself, and the favorite person didn't eat this bowl of wine. She only felt sour and cold, but she didn't want to leave. Whenever night falls, lusheng is ringing and folk songs are bursting, the boys ask the girls to meet the folk songs in front of and behind the house. The girl sang through the fence: "Sour soup, sour lang!" " This legend shows that sour soup has a long history of eating. The original sour soup was made from brewed tail wine, and then it was changed into hot rice soup through natural fermentation and many other practices. Some small restaurants outside the province also mix bad peppers from Guizhou with tomatoes, white vinegar and citric acid to make "sour soup". There are many kinds of sour soup in Guizhou, which can be divided into high sour soup, upper sour soup, second sour soup, clear sour soup and concentrated sour soup according to the quality and clarity of the soup. According to the taste of soup, there are: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup and so on. According to the raw materials of soup, there are also: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, hairy horn sour soup, vegetable sour soup and so on. For example, according to ethnic groups, there are Miao acid, Dong acid, Shui acid and Buyi acid.

Among them, Miao's fish sour soup, Maola horn sour soup, vegetable sour soup and spicy sour soup are the most common. White acid Traditional white acid is made by slowly fermenting rice soup in a sour soup bucket. Quick and simple white acid is to knead 300 grams of old flour used as dough, put it in a pot, add 5 kilograms of clear water, fully dissolve it, pour it into the pot, put it on the fire, stir while heating, and then mix 65,438+000 grams of glutinous rice flour (including corn flour and soybean flour) with clear water and pour it into the pot.

After the soup in the pot is boiled, pour it into the jar to seal the mouth and let it stand at a slightly higher temperature for a day or two. White acid with milky white color and pure sour taste can be used.

Sour soup is like pickle water and salt water. If it is preserved properly, the more it is preserved, the more fragrant it will be. Red acid is capsicum acid, with mellow sour taste, reddish color and fragrant smell. Usually, 5 kg of fresh wild peppers (that is, wild tomatoes can be replaced by planted tomatoes when they are not wild) are washed and put into a clean pickle jar, and then 500 g of ginger, 250 g of garlic, 1 kg of red peppers, 500 g of refined salt and 65438+ are added.

When in use, the solid raw materials in the tank are chopped or ground into paste with a blender. Red Oleic Acid Red Oleic acid, also known as spicy acid, is made by frying sour peppers (bad peppers) with oil until red oil is seen, then adding fresh wild peppers, stir-frying, adding soup, decocting, removing residues and concocting.

Its taste is strong and mellow, and its color is bright red. Hot sauce and sour sauce acid, also known as small grinding acid, are made by grinding bright red pepper, fish and glutinous rice into paste with a stone mill, adding a small amount of refined salt and sweet wine into the tank for fermentation. It tastes sour and sweet, and its color is bright red. When in use, it is directly prepared with water or oil.

Shrimp acid shrimp acid is more common in dushan county and Sandu County of Qiannan Buyi and Miao Autonomous Prefecture. It is made by adding refined salt, white wine, sweet distiller's grains and Chili noodles to the jar for fermentation. The taste is sour and mellow, and the smell is strong. It can be prepared by frying or adding soup when eating. Guizhou is a multi-ethnic area, which is good at making acid and likes to eat sour food.

There is a folk song: "If you don't eat sour food for three days, you must jump when you walk." Sour soup has the effect of appetizing and strengthening the spleen.

Among many sour soups in Guizhou, Miao sour soup is the most famous, which is unique in its rich sour flavor and is a traditional dish of Miao nationality. Miao compatriots live in the mountains, and the mountains are high and the roads are far. Almost every family has acid altars, ranging from one or two to several or even dozens.

The sour soup brewed by Miao family is made of mountain spring water and self-grown fragrant glutinous rice. It has a unique flavor, fresh and delicious, and the taste of sour soup is not found in China cooking flavor. Ingredients: main ingredients: catfish, sour soup, auxiliary materials: dried bamboo shoots, bean sprouts, shredded sauerkraut and green garlic leaves. Seasoning: salt, ginger, pepper and chicken essence. Practice: 1. Wash catfish and cut into pieces, wash bean sprouts, wash onion and ginger and cut into pieces, and wash green garlic leaves for later use; 2. Put the sour soup in the pot. After boiling, pour in dried bamboo shoots, ginger slices, bean sprouts, shredded sauerkraut, catfish pieces, scallion pieces, green garlic leaves, a little salt, pepper and chicken essence and stew for 10 minute.

According to the survey of Guizhou Tourism Encyclopedia, cooking fish with sour soup is the favorite of Guizhou people. There is a Miao folk song: "The whitest and whitest is winter snow.

The sweetest thing is sugar cane. The most fragrant and beautiful fish is sour soup. "

Sour soup fish are found all over southeastern Guizhou, and the better one is Ping Huang Sour soup fish, which is original and free of grease, and conforms to the current dietary trend. Kaili Sour Soup is the most famous, and the sour soup fish in Majiang County has won the special gold medal in the fine food and food culture exhibition of China Western International Expo and the Jinding Award of China Famous Banquet.

There are chilic acid and red oleic acid in Qiannan Buyi and Miao Autonomous Prefecture, xiaomo acid in Sandu County and shrimp acid in dushan county. The sour substances here are the main seasonings of Qiannan ethnic flavor. Pilocarpic acid is sour and mellow, and its color is reddish and fragrant; Red oil tastes sour, strong, sour and spicy, and its color is bright red. It is made by frying sour peppers until they see red oil and adding soup. Small grinding acid is made by grinding bright red pepper into paste with a stone mill, adding a small amount of refined salt and sweet wine into the tank for fermentation. It tastes sour, fragrant, sweet and bright red. When in use, it is directly prepared with water or oil. Dushan shrimp acid is made by mashing shrimp and rice and adding refined salt, white wine and sweet distiller's grains.

Chili noodles are fermented in a jar. They are sour, fragrant and mellow, and have a strong odor. When eaten, they can be fried in oil or mixed with soup. Almost every Dong people who live along Rongjiang River and Jianhe River in southeastern Guizhou have an acid jar for making sour soup. Dong compatriots are used to stocking carp in rice fields. Every autumn harvest, they fish in water and cook fish with sour soup and clear water, and the rest of the food is used to make pickled fish. You can eat fish at any time.

Langde Miao Village, Leishan County, Qiandongnan Prefecture, often eats "Miao sour soup fish" with Miao toast songs. There are no guests in other yards, but there are many guests in our yard.

Guests from afar keep coming.

4. Write an explanatory article about fish in sour soup. There is also a beautiful legend: A long time ago, there was a small house in Miao Ling, southeast Guizhou, where the village head was old and fat, and it was very difficult to climb up and down.

Once, my daughter-in-law accidentally put more water when cooking, so she scooped the extra rice soup into a crock. After four or five days, the rice soup became clear and transparent and slightly sour after fermentation. It is used to make fish, and it tastes delicious. The old Zhai family ate with relish. Since then, my daughter-in-law has often used this sour rice soup to cook fish.

In the long run, Zhai Lao gradually feels light and healthy, and it is no longer laborious to go up and down the mountain. This story soon spread to Miao Ling Shanzhai, and every household followed suit, so the fish in sour soup spread.

Sour soup fish was introduced to Guiyang from the southeast of Guizhou, where it developed rapidly and became famous all over the world. The production method is: fresh fish is selected as the main ingredient, and it is cooked with the characteristic sour soup in Miao Ling, Qiandongnan.

The fish in sour soup is fresh and tender, beautiful in color, sour and refreshing, and the soup is clear and delicious. It has special effects such as appetizing, refreshing and beautifying, and is one of the necessary reunion dishes for Miao people to entertain relatives and friends on holidays.

Folk eating sour soup fish usually takes the form of cooking with hot pot and other fresh vegetables to make it more nutritious. The orange-red sour soup is surrounded by glittering and translucent fresh fish, sweet tomatoes are dotted with acid, and refreshing coriander is sprinkled in the soup.

The striking combination of red and green can almost be regarded as a handicraft. Sour soup fish with full color and flavor is the representative of Guizhou cuisine. In fact, there are many gourmet aristocrats like this.

They tell the accomplishments of Guizhou people in cooking in silent language and witness the accumulation of Guizhou culture for thousands of years. The essence of Guizhou cuisine is beyond my understanding.

Seeing this, are you moved? Welcome to Guizhou, walk around the streets in person, taste inexhaustible food and enjoy the sincere friendship of the people of Guizhou.

5. 2000 words of sour soup fish composition can be linked together or listened to by others. In Camus, there is a folk song: "The whitest and whitest is winter snow, the sweetest and sweetest is sugarcane, and the most fragrant and beautiful is fish in sour soup."

And I heard that if you want to eat the most authentic fish in sour soup, you should go to the most famous "Happy Forest" restaurant in Kaili. This summer vacation, I was lucky enough to eat delicious fish in sour soup at Happy Forest Restaurant in Kaili City, Guizhou Province.

As soon as I entered the restaurant, I saw many Miao girls dressed in ethnic costumes welcoming guests there. We ordered fish in sour soup, fried locusts and many other famous dishes. Soon, the fish in sour soup was served. Wow, it smells good. It makes my mouth water. According to local people, Kaili sour soup fish is very particular about its acidity. Generally, it is necessary to add local specialty peppers and Chinese herbal medicines with nutritional value, boil natural sour soup with tomato acid, and then cook clean live fish.

Also, before eating fish in sour soup, you must first scoop a bowl of sour soup. The thick sour taste will rush into your mouth with the flavor of fish and ginger. When you drink it with hot water, you will have a special appetizer! I picked up the spoon and tasted the soup. It's really delicious. Sour soup fish, really great! What's important is that a large basin of milky white soup is tender, sour and thick, a few pieces of tomatoes are floating, ginger and onions are floating, and a grass carp that has just been slaughtered and weighs nearly two kilograms is crawling in the soup.

Open fire is cooking, hot air is rising, and the sour taste and unique flavor of fish soup are mixed together to impact my nose! I really had a good time this time, and the delicious taste of sour soup fish is still in my heart.

6. Guizhou Kaili specialty food sour soup fish explanation

The unique food of Miao nationality is sour and delicious, which greatly increases people's appetite. Generally, rotten peppers and many local nutritious Chinese herbal medicines are added first, and natural sour soup is made with tomato acid, and then the washed live fish is cooked in the pot.

Tip: Sour soup is made of cooked rice swill, and the best sour soup should be white. The crisp sour soup tastes sour and fragrant, but the mellow taste is slightly worse. In addition, the red sour soup brewed with tomatoes is more perfect. If some soybean sprouts, small bamboo shoots and wild onions are added as auxiliary materials, the flavor will be more unique.

salted fish

Dong traditional famous food. Take live fish from Duliujiang River, cut it open and wash it, put it in a crock, and marinate it with tomatoes, peppers, etc. Take it out after half a year. The appearance of pickled fish is as black as coke, but the meat is smooth and white, tastes like plums, and even fishbones have no bones.

Bovine dorsal tendon

Chop the tendons and tendons of beef hooves and back into small pieces and fry them with chicken and pepper. The cooked meat is delicious, spicy and unforgettable.

7. Write a 600-word composition "Guiyang Snacks".

The catering in Guiyang is characterized by "sour and spicy". The representative one is "fish in sour soup". There are many kinds of flavor snacks in Guiyang, including 100 local traditional flavor snacks. Such as Huaxi Wang Ji beef noodles, Wang Chang noodles, bean jelly, bowl ear cakes, Lei Jia tofu balls, silk dolls, crispy steamed buns, lotus leaf Ciba, Ba Huang, strange rice and roasted stinky tofu. No matter day or night, food stalls are all over the streets.

In addition to highlighting the sour taste, Guizhou cuisine also pays attention to dipping in water. Dip materials mainly include pepper, garlic paste, Jiang Mo and so on. Chili peppers are made in different ways, and the taste of soaking water is different, which is very particular. There are many ways to make Guizhou-style hot pot, which has strong local characteristics. After the hot pot is boiled, it smells delicious and makes people drool. Typical ones are Huajiang dog meat hotpot, Kaili sour soup fish hotpot, Guiyang green pepper chicken hotpot, Guanding chicken hotpot and so on. Tasting local snacks is an indispensable program in Guizhou. There are two snack streets in Guiyang-Hequn Road and Shaanxi Road.

Because I like soup, I think Huaxi Wang Ji beef powder is the best among Guiyang snacks. Its rice noodles are smooth and slightly tough, and its soup is mellow, spicy and delicious.

The raw materials are refined rice flour100g, cooked beef 50g and sour lotus white 20g. Add mixed oil, pepper noodles, pepper powder, monosodium glutamate, salt, soy sauce, sugar, spices, coriander and raw juice soup as seasoning. Another famous snack in Guiyang is love tofu fruit, whose name is strange and meaningful. One way of saying this is that most people who used to eat tofu fruit were lovers, whispering while eating, which was more interesting than talking about love on the road; Another way of saying it is: people who have eaten this kind of bean curd will never forget it. They always want to eat it and love it. Love tofu fruit is to cut tofu into small pieces, put it on an iron net rubbed with cooking oil, and bake it with sawdust on low fire. When it is baked until its shell is brown and oily, it expands like blowing in the air, cuts a mouth, and puts it in a "dip in water" made of pepper, soy sauce, salt, vinegar, sesame oil, monosodium glutamate, chopped green onion, garlic paste, Jiang Mo and broken ear roots, which is spicy, tender and hot.

Friends, when you are free to travel to Guiyang, remember to try some snacks here. I am willing to be your guide. You won't regret it.

8. Writing a composition Kaili, a beautiful hometown, strolls along the crystal clear river in his hometown. You can find many fish named there, but you can clearly see that its belly is white, its back is black, and its head is light gray. If you happen to see it in the river, you will definitely be cute by it. There is a shrimp next to it, and it is not idle. It bends, jumps and jumps leisurely!

Walking into the orchard, you can see many fruits covered with branches. Looking at these fruits, I drool and look at the apples on the apple tree. They are as red as children's faces, and pears in Huang Chengcheng are like gourds hanging on trees, but they won't come down. Looking at their lovely appearance, I can't bear to eat them, but they are fruits after all, and fruits are for people to eat!

Of course, the most beautiful is the garden, with so many osmanthus flowers.

9. Carey sour fish Carey sour fish is a delicious dish named after the region of Kaili City, and it is one of the masterpieces of Guizhou "Qian" cuisine.

Kaili City, located in Qiandongnan Miao and Dong Autonomous Prefecture of Guizhou Province, is a city inhabited by ethnic minorities with Miao and Dong as the main population. The population of ethnic minorities is 665,500, accounting for 76.67% of the city's total population, of which the Miao population is 5610.6 million, accounting for 67.76% of the city's total population. The ethnic minorities in Kaili have been fishing and hunting people since ancient times, and because they live in the depths of the mountains in Miao Ling, they lack salt-making industry and the environment is humid, so they have developed a tradition of loving sour and spicy food.

The hot and sour flavor of Kaili sour soup fish comes from this. Most of its fish are local rice fish or catfish. The best way to make sour soup is to use rice soup as the soup base, through natural fermentation, and cook with various ingredients such as litsea cubeba, pickled tomato sauce and bad pepper.