Description and composition of Chinese hamburger

1. Writing a composition with Chinese hamburger As the saying goes, food is the most important thing for the people, and every place has its own unique local characteristics. There are many famous snacks in Xi 'an, my hometown, such as cold rice noodles, rice noodles and mutton buns. Among them, the most delicious and famous is Xi 'an's special Chinese hamburger.

Chinese hamburger has bright color, rich fragrance and delicious taste. Look! Baked Baiji steamed buns are thin and crisp, soft inside, and several circles of khaki are baked on the white surface. It tastes hard on the outside and soft on the inside, which is very interesting. Then put the fat and fragrant bacon in steaming steamed buns, pour a spoonful of brown wax juice and sprinkle a little green parsley. It really makes your mouth water and you can't help taking a bite.

The practice of Chinese hamburger seems simple, but it actually involves a lot of knowledge and skills. Chinese hamburger can be divided into two categories-meat and steamed bread. The meat is bacon, and the steamed buns are steamed buns. When making Baiji buns, the dough with moderate hardness should be kneaded into a flat circle and then put into a special machine. Before long, a faint fragrance floated out slowly. By this time, Baiji steamed buns have been branded and can be cooked. When making bacon, clean the fresh pork, put it in the pot, add water and unique ingredients, and finally cook it for half an hour with high fire, and the delicious bacon will be ready. When both of them are done, cut the steamed buns from the middle, but don't cut them to the end. Then put the cut bacon in the middle of the steamed buns, add coriander and wax sauce, and friends who like spicy food can also add some pepper. In this way, the Chinese hamburger is ready, full of color, flavor and taste.

When eating meat buns, many people like to eat them bite by bite. There is meat in them. But I'm different. I like to eat the hard skin on the outside of the shovel first, and then eat the bacon in the steamed stuffed bun piece by piece, leaving nothing. Finally, I ate a shovel, which was really enjoyable. Once I went back to my hometown, I bought a Chinese hamburger in an authentic Chinese hamburger shop, and then I ate it with relish in the order I invented it. When I ate the last shovel, the shopkeeper smiled and said, "Look, you greedy kitten, you have eaten the meat loaf into a hollow one." Since then, Chinese hamburger has a new nickname-hollow steamed bread.

Friend, do you want a hamburger? If you like, please come to my hometown as a guest, and I will definitely let you eat delicious and authentic Chinese hamburger!

If it helps you, please adopt it. Thank you =w=

2. An essay on the folk custom of Xi Chinese hamburger 600 words An people take food as the first priority, and each place has its own unique local characteristics. Xi 'an has many famous snacks, such as cold rice noodles, rice noodles and mutton buns. Among them, the most delicious and famous is Xi 'an's Chinese hamburger.

Chinese hamburger is not only the best partner of cold rice noodles, but also my favorite! Chinese hamburger is delicious and delicious! Especially the freshly baked steamed bread, it smells fragrant, crisp outside and tender inside.

The practice of Chinese hamburger seems simple, but it actually involves a lot of knowledge and skills. Chinese hamburger can be divided into two categories-meat and steamed bread. The meat is bacon, and the steamed buns are steamed buns. When making Baiji buns, the dough with moderate hardness should be kneaded into a flat circle and then put into a special machine. Before long, a faint fragrance floated out slowly. By this time, Baiji steamed buns have been branded and can be cooked. When making bacon, clean the fresh pork, put it in the pot, add water and unique ingredients, and finally cook it for half an hour with high fire, and the delicious bacon will be ready. When both of them are done, cut the steamed buns from the middle, but don't cut them to the end. Then put the cut bacon in the middle of the steamed buns, add coriander and wax sauce, and friends who like spicy food can also add some pepper. In this way, the Chinese hamburger is ready, full of color, flavor and taste.

Chinese hamburger has bright color, rich fragrance and delicious taste. Look! Baked Baiji steamed buns are thin and crisp, soft inside, and several circles of khaki are baked on the white surface. It tastes hard on the outside and soft on the inside, which is very interesting. Then put the fat and fragrant bacon in steaming steamed buns, pour a spoonful of brown wax juice and sprinkle a little green parsley. It really makes your mouth water and you can't help taking a bite.

When eating meat buns, many people like to eat them bite by bite. There is meat in them. But I'm different. I like to eat the hard skin on the outside of Baiji shovel first, and then eat the bacon in the steamed stuffed bun one by one.

There is nothing left. I finally ate a shovel, which was really enjoyable. I bought a Chinese hamburger in an authentic Chinese hamburger shop and ate it with relish in the order I invented it. When I ate the last one

When there were leftovers, the shopkeeper smiled and said, "Look, you greedy cat, you have eaten all the meat buns into hollow buns." Since then, I have given Chinese hamburger a new nickname-hollow buns.

Do you want to eat Chinese hamburger? Then come to Xi 'an, my hometown, and taste the delicious Chinese hamburger, which will definitely make you unforgettable!

3. The composition of Chinese hamburger should have its color, fragrance, taste and shape. Xi Fan Ji bacon has a long history. According to legend, in the Tang Dynasty, there was an official named Fan in the east of Chang 'an, who was honest. There was a flood in southern Shaanxi that year, and many people fled to Chang 'an. Jia Fan opened a warehouse to distribute food and provide relief to refugees. One day, Master Fan walked to the east gate after worshipping the DPRK and saw a ragged young man kneeling beside a corpse and crying loudly. After interrogation, I learned that he fled here with his mother. Unfortunately, my mother died and could not be buried. Master Fan was sympathetic, ordered his family to help bury his mother and gave him one hundred and twenty pieces of silver to make a living.

Ten years later, the young man made a fortune in bacon business. In order to repay Fan's kindness, on the occasion of Master Fan's eightieth birthday, a coffin was made from hundreds of pepper trees. Then, 500 Jin of lean meat was selected from 10 pigs, cooked into first-class bacon, put in a coffin, sealed and sent to Fanfu. Master Fan's birthday was auspicious. There were many guests and he didn't care about the coffin. The family carried it into the woodshed in the backyard, and this life lasted for several years.

Later, Master Fan offended the imperial court, was dismissed for the people, was full of resentment, and died. In a few years, the family's property was sold out, and Fan's life became more and more difficult. At this time, the family told the old lady that there was a coffin in the woodshed that could be sold to make a living. Unexpectedly, several people went to carry the coffin, but they couldn't carry it. Mrs. Fan was a little surprised and ordered someone to open it. It turned out to be a coffin full of bacon. The fragrance is overflowing and the color is fresh and tender. She asked her family to take some to the streets and sell them all at once. I am full of praise for what I ate, but I feel sorry for what I didn't eat. The news spread like wildfire and more and more people came to buy meat. Jia Fan opened a facade at the door, and the business was very prosperous. Seeing that the bacon in the coffin will be sold out, life will not be stable. Composition about Chinese hamburger. Mrs. Fan had an idea: buy some fresh meat and cook new bacon with the gravy (soup) in the coffin, which still maintains the original flavor. Fan Jia has opened a bacon shop for a long time, and his reputation is getting bigger and bigger.

There are also three kinds of meat used in meat sandwiches, pure thin, fat thin and fat skin. As long as the seller looks at which one you want by name, he will know the history and eating method of Chinese hamburger. General young people, mostly women, like to eat pure thin; Some people who have eaten steamed stuffed buns for many years should be fat and thin, and this thing needs to be fat and thin to be fragrant; Hard-core diners want to eat fat skin, as the name implies, that is, skin and a little fat below it, fat but not greasy, sticky and slippery, which is a fine product in bacon.

4.700-word Chinese hamburger composition [700-word Chinese hamburger composition] Food is the most important thing for the people, and every place has its own unique local specialties. Chinese hamburger composition is 700 words. Xi 'an has many famous snacks, such as cold rice noodles, rice noodles and mutton buns. Among them, the most delicious and famous is Xi 'an's Chinese hamburger.

The practice of Chinese hamburger seems simple, but it actually involves a lot of knowledge and skills. Chinese hamburger can be divided into two categories-meat and steamed bread. The meat is bacon, and the steamed buns are steamed buns. When making Baiji buns, the dough with moderate hardness should be kneaded into a flat circle and then put into a special machine. Before long, a faint fragrance floated out slowly. By this time, Baiji steamed buns have been branded and can be cooked. When making bacon, clean the fresh pork, put it in the pot, add water and unique ingredients, and finally cook it for half an hour with high fire, and the delicious bacon will be ready. When both of them are done, cut the steamed buns from the middle, but don't cut them to the end. Then put the cut bacon in the middle of the steamed buns, add coriander and wax sauce, and friends who like spicy food can also add some pepper. In this way, the Chinese hamburger is ready, full of color, flavor and taste.

Chinese hamburger has bright color, rich fragrance and delicious taste. Look! Baked Baiji steamed buns are thin and crisp, soft inside, and several circles of khaki are baked on the white surface. It tastes hard on the outside and soft on the inside, which is very interesting. Then put the fat and fragrant bacon in steaming steamed buns, pour a spoonful of brown bacon juice and sprinkle a little green parsley. It really makes your mouth water and you can't help taking a bite. The composition of Chinese hamburger in the sixth grade of primary school is 700 words.

When eating meat buns, many people like to eat them bite by bite. There is meat in them. But I'm different. I like to eat the hard skin on the outside of the shovel first, and then eat the bacon in the steamed stuffed bun piece by piece, leaving nothing. I finally ate a shovel, which was really enjoyable. I bought a Chinese hamburger in an authentic Chinese hamburger shop and ate it with relish in the order I invented it. When I finished eating with a shovel, the shopkeeper smiled and said, Look, you greedy little cat, you have eaten the meat loaf into a hollow one. Since then, I have given Chinese hamburger a new nickname-hollow buns.

Sixth grade of Shangqing Road Primary School in Shibei District, Qingdao: Xu Shaojuan 0 1

5. I love how to write Chinese hamburger composition. Every place has its own unique local characteristics. Chinese hamburger composition is 700 words. Xi 'an has many famous snacks, such as cold noodles, rice noodles, and mutton buns. Among them, the best is Xi's Chinese hamburger. The practice of Chinese hamburger seems simple, but it actually involves a lot of knowledge and skills. Chinese hamburger is divided into two parts. The steamed stuffed bun is Baiji steamed bun. When making Baiji buns, the dough with moderate hardness should be kneaded into a flat circle and then put into a special machine. After a while, the faint fragrance will slowly float out. At this time, the steamed buns are branded and ready to cook. When making bacon, clean the fresh pork, put it in the pot, add water and unique ingredients, and finally cook it for half an hour with high fire, so that the bacon is delicious. But don't cut it to the end, then put the cut bacon in the middle of Baiji buns, add coriander and wax sauce, and friends who like spicy food can also add some morning pepper. In this way, the Chinese hamburger is ready, full of color, flavor and taste. Chinese hamburger is bright and delicious. Look! Baked Baiji steamed buns are thin in skin and soft in heart, and several circles of khaki are baked on the white surface. It tastes hard on the outside and soft on the inside, which is very interesting. Then, steaming Baiji steamed buns are filled with fat and fragrant bacon, poured with a spoonful of brown wax juice and sprinkled with a little green parsley. It's really mouth watering, and Qianzu can't help taking a bite. Many people like to eat steamed bread with meat in one bite. But I'm different. I like to eat the hard skin on the outside of the shovel first, and then eat the bacon in the steamed stuffed bun one by one, leaving nothing. Finally, I ate a shovel, which was really enjoyable. I bought a steamed stuffed bun with meat in an authentic Chinese hamburger shop and invented it with relish.

6. Chinese hamburger in hometown Composition 630 words Chinese hamburger in hometown

I was born in beautiful Xi, an ancient city with a long history. There are not only many places of interest, but also various snacks. There are mutton buns, barbecue, cold rice noodles and so on. Among them, the most delicious and famous is Chinese hamburger.

Chinese hamburger is not only the best partner of cold rice noodles, but also my favorite! Chinese hamburger is delicious and delicious! Especially the freshly baked steamed bread, it smells fragrant, crisp outside and tender inside. On the white surface, several circles of khaki were baked. It tastes hard on the outside and soft on the inside, which is very interesting.

When making bacon, first clean the fresh pork with moderate fat and thin, put it in a pot, add water, soup stock and unique ingredients, and cook it for half an hour with high fire. Cooked meat is ruddy, shiny and fragrant.

Now, take a baked bun, split it in the middle, put the cut fat and thin bacon in the bun, and pour a spoonful of brown wax juice. Really let the population flow down to thousands of feet, can't help but take a bite. I don't feel greasy at all. The mouth melts, the fragrance overflows and the aftertaste is endless.

Do you want to eat Chinese hamburger? Then come to Xi 'an, my hometown, and taste the delicious Chinese hamburger, which will definitely make you unforgettable!

I love hamburgers in China! But I love my hometown, beautiful Xi 'an!

7. Writing the composition of Chinese hamburger, with the practice of writing and the taste of Chinese hamburger.

Rugamo; Chinese hamburger

material

Baijimo: low-gluten flour, salt, sugar, baking powder.

Bacon: pork with skin, ginger, star anise, cinnamon, fragrant leaves, fennel, pepper, salt, cooking wine, soy sauce and soy sauce.

working methods

1, baking powder melts in warm water, and a small amount of sugar and salt melts in warm water.

2. Pour into flour and knead into dough. Moderate hardness, not sticky hands is appropriate.

3. Wrap it in plastic wrap, put it in a warm place, ferment it to twice the size, show a honeycomb shape, and exhaust and knead it into dough.

4. Divide into three sides, flatten and roll thin. Roll three pancakes into a big cake, roll them up, divide them into three doses, flatten them, roll them thin, poke holes with toothpicks, and cover the basin for about 10 minutes.

5. preheat the upper and lower tubes of the oven 140 degrees 10 minute. Bake Baiji steamed buns in a baking tray for about 15-20 minutes, then take them out and cut them in the middle for later use.

6. Scrape and clean the peeled pork, divide it into several large pieces, and wash it with bleeding foam.

7. Before the pork is boiled, add water, add ginger, star anise, cinnamon, fragrant leaves, fennel, pepper, cooking wine and soy sauce, simmer for about 1.5 hours, release soy sauce and appropriate amount of salt and sugar, and continue to simmer for about 1 hour.

8. Chop the braised pork, pour the soup, and put it in Baiji steamed buns.

8. Introduction to the composition of Chinese hamburger 100 word Shenxian Experimental High School is a famous key middle school, located on the west side of * * Street, sitting at the school gate facing south is very solemn, and my family lives in the experimental high school.

As soon as you enter the school gate, you will see a magnificent teaching building. It is a garden-style school, with trees, flowers and grass, birds and insects living in it all year round.

There are four residential buildings in the experimental high school. My family lives in West Lake, Unit 4, Building 4, with three bedrooms and one living room, two bedrooms facing the sun and one bedroom facing the dark.

As soon as you walk into our house, you will find Zhang's family portrait hanging on the west wall, with mom's smiling face, dad's handsome face and my lively and lovely appearance. You can tell at a glance that this is a truly happy family. There is a sea blue combination sofa in my living room. There are several blue striped backs on the sofa. The white coffee table with the sea blue sofa is really like a fairyland by the sea!

To the east is my parents' room, and to the west is my little world. My little world is beautiful, all blue. There is a big jumping dolphin on the light blue bed. It walks into the room.

9. The practice of meat sandwich The origin of the appearance and taste of meat sandwich Write a short article The practice of meat sandwich The appearance and taste of meat sandwich material Bai Jiyu: low-gluten flour, salt, sugar, baking powder; Bacon with skin: pork, ginger, star anise, cinnamon, fragrant leaves, fennel, pepper, salt, cooking wine, soy sauce and soy sauce; The baking powder is boiled in warm water.

2. Pour into flour and knead into dough. Moderate hardness, not sticky hands is appropriate. 3. Wrap it in plastic wrap, put it in a warm place, ferment it to twice the size, show a honeycomb shape, and exhaust and knead it into dough.

4. Divide into three sides, flatten and roll thin. Roll three pancakes into a big cake, roll them up, divide them into three doses, flatten them, roll them thin, poke holes with toothpicks, and cover the basin for about 10 minutes.

5. preheat the upper and lower tubes of the oven 140 degrees 10 minute. Bake Baiji steamed buns in a baking tray for about 15-20 minutes, then take them out and cut them in the middle for later use. 6. Scrape and clean the peeled pork, divide it into several large pieces, and wash it with bleeding foam.

7. Before the pork is boiled, add water, add ginger, star anise, cinnamon, fragrant leaves, fennel, pepper, cooking wine and soy sauce, simmer for about 1.5 hours, release soy sauce and appropriate amount of salt and sugar, and continue to simmer for about 1 hour. 8. Chop the braised pork, pour the soup, and put it in Baiji steamed buns.

10. How to make Chinese hamburger? Write a 400-word junior high school explanation. 1. Melt baking powder in warm water, and put a small amount of sugar and salt in warm water.

2. Pour into flour and knead into dough. Moderate hardness, not sticky hands is appropriate. 3. Wrap it in plastic wrap, put it in a warm place, ferment it to twice the size, show a honeycomb shape, and exhaust and knead it into dough.

4. Divide into three sides, flatten and roll thin. Roll three pancakes into a big cake, roll them up, divide them into three doses, flatten them, roll them thin, poke holes with toothpicks, and cover the basin for about 10 minutes.

5. preheat the upper and lower tubes of the oven 140 degrees 10 minute. Bake Baiji steamed buns in a baking tray for about 15-20 minutes, then take them out and cut them in the middle for later use. 6. Scrape and clean the peeled pork, divide it into several large pieces, and wash it with bleeding foam.

7. Before the pork is boiled, add water, add ginger, star anise, cinnamon, fragrant leaves, fennel, pepper, cooking wine and soy sauce, simmer for about 1.5 hours, release soy sauce and appropriate amount of salt and sugar, and continue to simmer for about 1 hour. 8. Chop the braised pork, pour the soup, and put it in Baiji steamed buns.