Changyuan county bean curd composition

1. The composition describing Changyuan is 450 to 500 words.

My hometown-Wenzhou, is a beautiful and rich place. There are all kinds of snacks there, and my favorite is wonton. Maybe you think wonton is the same. What's so special about it? If you think so, you are wrong. Wonton in our hometown is famous for its color, fragrance and taste.

The wonton skin in our hometown seems to be thinner than paper and more transparent than glass, and the stuffing can be exposed on the skin. Wrapping scallops, lean meat and chopped green onion in a piece of leather, at first glance, the crystal clear leather presents "blossoming flowers", which is small and exquisite and beautiful. I haven't waited for you to taste it, and this shape is already mouth watering. This kind of wonton is not only beautiful in appearance, but also more delicious. A bowl of wonton just passed in front of you, and a fragrant smell came. Taking a deep breath can make people say, "It's delicious!" Picking up a wonton can make people involuntarily put it in their mouth to chew, and a delicious taste goes straight to their hearts. Then scoop up wonton soup, with green chopped green onion, purple mustard tuber and red shrimp floating, forming a beautiful picture. When you drink it in your mouth, a spoonful of delicious juice flows into your throat, which makes people feel refreshed.

Come to my hometown and walk down the street to see the wonton shops, which one is not lively. Some people praised it while eating, some even wolfed it down, and some people accidentally spilled wonton soup on themselves. Some people are not satisfied with their food, but also need to pack it. Some buy it for the elderly, some buy it for children, and some buy it for friends from other places.

Ah! I like wonton in my hometown. Wonton in my hometown is not only delicious, but also beautiful in appearance. Young people like to eat, while children and old people like to eat more. If you come to my hometown, you must try wonton, which will definitely make you linger.

2. What specialties can you write in Changyuan County? Write a composition of 300 words.

Hometown specialty

My hometown is a beautiful and rich place. There are all kinds of snacks, and my favorite is wonton. Maybe you think that wonton is all the same. What's so special about it? If you think so, you are wrong. Wonton in our hometown is famous for its color, fragrance and taste.

The wonton skin in our hometown seems thinner than paper and more transparent than glass. Put it in your hand to reveal the filling. When you wrap scallops, lean meat and chopped green onion in a skin, you will see that the crystal-clear skin presents "blossoming flowers", which is exquisite and beautiful. Before you taste it yourself, it's already mouth watering.

This kind of wonton is not only beautiful in appearance, but also more delicious. A bowl of wonton passed in front of you, and a fragrant smell came to your nose. Take a deep breath, and people can't help saying, "It's delicious!" When you scoop up a wonton, you will involuntarily put it in your mouth to chew, and a delicious taste will go straight to your heart. Then you scoop up a bowl of wonton soup with green chopped green onion, purple mustard tuber and red shrimp floating in it, which suddenly forms a beautiful picture. When drinking, a spoonful of delicious juice flows into the throat, which makes people feel refreshed.

Come to my hometown, walk on the street and see the wonton restaurant. There are not many people. Some people are full of praise while eating, some even gobble it up, and some people accidentally spill wonton soup on themselves. Some people are not satisfied with their food, but also need to pack it, some buy it back to honor the elderly, some buy it back for children, and some buy it for friends from other places.

Wonton in my hometown is not only delicious, but also beautiful in appearance. Young people like it very much, especially children and old people. If you come to my hometown, you must try it. It will definitely make you linger.

Hometown specialty-lotus root

Summer is coming, the pond is full of graceful lotus flowers, and the pink and white lotus flowers are smiling like flowers. A gust of wind blew and the lotus danced like a fairy. How beautiful! Therefore, people often praise it. But autumn came, the lotus withered, and without the delicate lotus, the pond looked lonely. But you don't know that there is a treasure under the lotus-lotus root.

Lotus root is the underground rhizome of lotus. When the graceful and lovely lotus flower is displayed in front of people unabashedly, the lotus root also keeps growing in the water. By August and September, the lotus has withered, but the lotus root is on the market. After opening it, you will find that there are many lotus roots connected together at the fracture, which reminds people of the idiom "breaking the silk."

The skin of lotus root is light yellow, but her meat is thick, white and contains a lot of water. The meat of lotus root is so crisp that it can be divided into two halves with a light break. Do you think it's funny? Lotus root can be eaten in many ways. You can cut it into pieces and put it in your mouth if you eat it raw. Sweet and refreshing juice will drip down the tongue, and suddenly it will be cool and thirst-quenching. It's delicious! Cooked lotus root is much more troublesome than raw lotus root. First put the glutinous rice in each hole of the lotus root, and then cook it. Cooked lotus root is soft and crisp. If you dip it in sugar, it will feel sweet and fragrant. That's enough! Of course, lotus root can also be made into many delicious dishes, such as lotus root fried pork, lotus root fried diced ... in short, you can never get tired of eating it.

Lotus root can not only be eaten, but also be used as Chinese herbal medicine to treat hematemesis, bloody stool and other diseases, with great effect!

"Cold is sweeter than ice and snow, and a mouth sinks and heals." This is a poem that the ancients praised the medicinal use of lotus root. Lotus root is really a high-quality vegetable, good fruit and medical medicine. Li Shizhen, a medical master in the Ming Dynasty, praised him as the "spiritual root". Eating raw lotus root can cool blood, dissipate blood stasis, stop bleeding, quench thirst and relieve hangover. Cooked food can nourish the heart, stimulate appetite and promote granulation. It seems that lotus root is a multi-purpose "treasure"!

I love lotus root, and I love its spirit of being unwilling to stand out, being buried in the mud all the year round, being willing to be lonely, but selfless!

3. 80-word composition about bean curd brain

Eating delicious tofu brain in a small shop, a person comes to mind-grandpa who sells tofu brain at the entrance of the village. The tofu brain he sells is delicious! But he looks scary. His eyes are like zombies in horror movies. According to my mother, I was scared to cry by him when I was a child. Maybe he looks terrible and he becomes lonely.

But once this scary-looking grandfather taught me the truth of being a man, and he opened his heart to the world with his own actions.

That morning, I was sitting in a beautiful dream when my mother woke me up: "lazy pig, go to the village and buy some tofu brain for my mother." Mother's life is hard to break, so I have to bid farewell to the warm little bed and walk to the village with my eyes open. I saw a woman buying tofu brain at his booth. I just stood by and waited quietly. Grandpa slowly poured tofu brain into women, and women became more and more impatient: "Second blind man, hurry up!" " ! I have many things to do, so don't waste my time. Then she stopped to think for a moment and said, "Be honest, don't cheat me with the scale, or I'll settle accounts with you." Grandpa still bowed his head and was busy. He handed the tofu brain to the woman with a straight face, and the woman threw the change into grandpa's money box. Grandpa saw the woman leave, he breathed a deep sigh of relief, and then bowed his head to sort out his change. Grandpa didn't notice me standing by, so I had to shout, "Grandpa, I'm going to buy tofu brain." He suddenly raised his head, his terrible glasses looked straight at me, and his mouth rose slightly. He gave me a fright, and to hide my panic,

4. I love my hometown tofu flower composition with 300 words.

My hometown is not a modern metropolis, but an ordinary countryside. The food here is not as rich as the city, but I love the flavor food in my hometown-fermented bean curd.

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 like tofu in my hometown.

5. Old tofu composition with hometown flavor snacks

The delicious food in hometown-original old tofu

"Selling tofu brain." A loud and mellow cry spread all over the community. I know the vendor selling tofu brain is coming. Come with me to taste the smooth, juicy and colorful tofu brain.

When he came to the peddler, he saw that there were two big barrels on the cart he was pushing, and there were some small bottles containing various seasonings next to them. I know that the bucket is filled with whisked bean brains. The stall owner opened the vat and the smell of bean products came to the nose. I began to swallow saliva on an empty stomach. It is said that the processing technology of bean brain is very fine. Cooked soybean milk should be mixed with gypsum and salt water. After the soybean milk is solidified, it must be stewed for several hours, and then shoveled into the boiling water mixed with starch ditch to make it successful.

I said to my uncle who sells bean brains, "Uncle, give me a bowl of bean brains." "ok." Uncle happily promised. I saw him skillfully lift the lid of the bucket and carefully put the soft and fragile bean brain in the bucket into the bowl with a flat spoon. In this way, I dug several spoonfuls in a row, and the bean brain was not broken. I can't help but admire this uncle's craftsmanship. At this time, my uncle poured the prepared soup into a bowl and asked me, "son, do you want Chili?" "Yes, that's enough." I saw him send all kinds of spices to the bowl like a gust of wind: green chopped green onion, red mustard tuber, tofu strips as thin as hair, shrimp skin, peanuts, etc ... Finally, a bowl of bean brains with all colors and flavors came to me. Smell the fragrance, take a soft drink, chew it and smack your lips. The salty, fragrant and spicy taste fills your mouth, which is memorable.

Although bean brain is a popular snack, it is rich in nutrition: it is rich in protein, vitamins and minerals, which are all needed by human body. At the same time, it can also prevent rickets, stunting, clearing away lung heat and resolving phlegm ... Is it drooling after listening to my introduction? Come and have a taste!

6. Write the composition of Zhao Jiashan Tofu in 50 words.

"Tofu in Maicangli, Zhuangxiang, Li Er and Zhaojiashan are the best products for cooking soup." This is a well-known jingle in Licheng County, which means that pears in Maicang Village are delicious, lizhuang village smells good, and tofu in Zhaojiashan Village is good for cooking soup. Zhaojiashan's tofu is not only famous in the county, but also the best in Shangdang area. 65438+ 10 16, when the reporter walked into Zhaojiashan Village, small two-story buildings and rows of big tile houses showed people the earth-shaking changes in the village in recent years.

Speaking of Zhao Jiashan's tofu, we can't help but mention 78-year-old Zhao Long Fu. He started making tofu at the age of 18, and he is Zhao Jiashan's "tofu predecessor". Zhao's tofu does not break when cooked, but floats when cooked in soup. It can be cut to the thickness of a finger, and it can't be broken by hand. The fame spread and people bought his tofu.

Driven by Zhao, men and women in Zhaojiashan tried to make tofu. The team of tofu has grown and formed a certain scale, occupying the tofu market in the county and even becoming famous in the whole city. "Zhaojiashan Tofu" has become the first choice for people in the county to buy tofu, and it has been compiled into a well-known jingle suitable for all ages. On holidays, foreigners go to Zhaojiashan to make pot tofu. At this time, every household in Zhaojiashan cooks at least seven or eight pots of tofu every day, and the whole family is busy.

Now, in addition to going to work, Zhaojiashan people make tofu. Almost every family has built two-story buildings and big tile houses, and there is a small amount of savings. At eight o'clock every morning, on the cement road leading to the county seat in Zhaojiashan Village, the villagers who walk through it smell the refreshing smell of tofu and start a busy day against the red sun. It is really a thriving new rural scene.

7. About the ingredients of tofu, about 800 words.

My grandmother is a smart, capable and diligent person. Recently, she is making tofu flowers every day and then selling them in the alley.

Every day before dawn, while I am still sleeping, grandma has got up and worked. She took the soybeans soaked in clear water all night out of the bucket, washed them and put them in the old grinder. Plug in the power supply, the machine starts to work and makes a "rumbling" sound.

Grandma kept adding spoonfuls of water until all the soybeans were crushed and flowed into a bucket. A bucket of white puree will be ready in a few minutes, but there are a lot of bean dregs in it, which should be filtered with gauze.

Pour the filtered raw pulp into the cauldron, and the stove will burn brightly. It is not cooked until a large pot of soybean milk keeps rolling and boiling completely.

Grandma put the soybean milk in barrels and pots, cooled it a little, then poured it into the barrels that were sold out, and put some secret recipes in it, and the soybean milk condensed into tofu. I went into the kitchen and got a big bowl of tofu.

The spoon for scooping tofu pudding is a flat and thin shovel, and the method of scooping tofu pudding is also very particular. Eat slowly and gently, or you will spoil the tofu pudding. Tofu is so crystal white.

I held the bowl carefully and my hands were warm. Before I came to the tricycle, I looked at the neatly arranged ingredients, all prepared by my grandmother, including fresh soy sauce, seaweed, pickled mustard tuber, shrimp skin, spicy oil, sesame oil, vinegar, sugar, coriander and so on.

I put some I like, and a bowl of tofu flower is ready! Holding this bowl of zk 168.cn delicious tofu, I ran carefully into the back room, watching and thinking: the original glistening tofu became "colorful" under the background of those seasonings, and the tofu became fragile. I began to savor it.

First, gently scoop a spoonful of soup with a spoon and drink it slowly. Suddenly, the taste I feel in my mouth seems to be the beauty of nature in the autumn wind, and it is like the heat given by the hot summer sun! I scooped up another spoonful of tofu and tasted it carefully. Tofu broke in my mouth as if it had been melted.

Although there is no smell at all, there is a golden yellow oil on the surface-spicy oil and sesame oil. Don't underestimate them, they can make tofu taste better. Delicious tofu is blended into the soup, which also absorbs the mellow flavor of the soup and naturally tastes better. I looked at this bowl of delicious and juicy tofu and my mouth watered.

I can't stand it any longer. I ate it with a spoon! When there is only soup left, drink it all at once. Eating delicious tofu flower is really a pleasure! My heart was moistened by tofu flower, and my stomach was warm.

When you finish eating, there is still a lingering fragrance of tofu in your mouth from time to time. Tofu flower turned me into a greedy cat.

Although very common, each bowl is full of grandma's painstaking efforts and efforts, which is the crystallization of grandma's wisdom and efforts! I am deeply attracted by it, because it is full of affection! Original address:.

8. Who can write a detailed description of tofu brain? This article is beautifully limited to 200 words.

If there is a tofu brain seller, I will consider going. ..

One day, I went to the Shuixiang Teahouse for tea with some friends. There were many snacks. One of them is tofu, which is packed in a thick wooden barrel with a small lid on it. When I opened it, it was a gelatinous milky tofu, steaming hot-I was always curious about how it solidified into a big piece in a wooden bucket-by filling the whole wooden bucket with soybean milk and then carrying it into a big pot and steaming it with hot water.

Then open the lid of the bucket, pick up a spoon with a thin edge and a flat center and put it in the bucket. Then turn the spoon handle and gently scoop. Spread a layer of fresh and smooth tofu on the spoon surface and put it in a small porcelain bowl on the side.

I really like the process of scooping tofu with a thin spoon.

There are two rows of small jars beside the bucket, namely: chopped green onion (or chopped coriander), pickled mustard tuber, pickles, shrimp skin, sesame oil, Chili oil, soy sauce and monosodium glutamate. There is a small spoon in each small pot, pick up a small porcelain bowl filled with tofu, scoop a spoonful of mustard tuber (this is delicious, let's have two spoonfuls), a handful of chives, a tablespoon of shrimp skin, a tablespoon of kimchi, sprinkle two or three monosodium glutamate (not much), sprinkle a little sesame oil, sprinkle a little Chili oil, OK, and finally pour a little sauce-

The fun of making tofu brain goes far beyond the process of eating, so I took great pains to make a small bowl for everyone, and I am still unfinished!

9. The feeling and experience of writing with Erliang tofu brain.

My mother woke me up in the morning to buy tofu brain. When I was tidying up my clothes, I took 10 from the piggy bank and went out on the street.

"Sell tofu! Sell tofu brain! " I greeted him. He is an old man. Wearing a patched apron, a wrinkled face says kindness. "Old man, hurry up, I want to catch the bus! You are responsible for being late! " A young man in fashionable clothes didn't line up to go around the front. Grandpa's face turned from sunny to cloudy, but he still scooped a bowl from the cauldron, put it in a bag and put it on the scale. Don't eat my fish scales, old man! The young man was still rambling, picked up the bag and weighed it himself before leaving. There are still a few people in the team, but grandpa doesn't work hard at all, but he still picks it up, loads it and weighs it quickly. It's almost my turn, but I'm still in a daze. "children? Children "! Grandpa called me, and I just came to my senses and said timidly, "Grandpa, I want two bags of tofu brain." Grandpa paused for a long time and smiled: "OK"! Then he turned and filled two bags and handed them to me with a smile: "Here you are, son." I took it, said thank you, and turned to leave. When I got home, my mother was afraid that he would eat my scale and weighed it. Not only is there no shortage, but there are four or two more. Suddenly, my mother exclaimed, "He should give you four yuan in change! No wonder I gave you four Liang! " I hurried downstairs and found grandpa downstairs. I was about to get angry when Grandpa smiled and handed it to me 10 yuan! He said, "Son, I forgot to look for you just now. Here's 5 yuan." . Grandpa, this is 10 yuan! I waved at once, but my grandfather forced me to 10 yuan and left with a smile.

10. Ganxian delicious (tofu brain) composition 1ooo word

"Selling tofu brain." A loud and mellow cry spread all over the community. I know the vendor selling tofu brain is coming. Come with me to taste the smooth, juicy and colorful tofu brain.

When he came to the peddler, he saw that there were two big barrels on the cart he was pushing, and there were some small bottles containing various seasonings next to them. I know that the bucket is filled with whisked bean brains. The stall owner opened the vat and the smell of bean products came to the nose. I began to swallow saliva on an empty stomach. It is said that the processing technology of bean brain is very fine. Cooked soybean milk should be mixed with gypsum and salt water. After the soybean milk is solidified, it must be stewed for several hours, and then shoveled into the boiling water mixed with starch ditch to make it successful.

I said to my uncle who sells bean brains, "Uncle, give me a bowl of bean brains." "ok." Uncle happily promised. I saw him skillfully lift the lid of the bucket and carefully put the soft and fragile bean brain in the bucket into the bowl with a flat spoon. In this way, I dug several spoonfuls in a row, and the bean brain was not broken. I can't help but admire this uncle's craftsmanship. At this time, my uncle poured the prepared soup into a bowl and asked me, "son, do you want Chili?" "Yes, that's enough." I saw him send all kinds of spices to the bowl like a gust of wind: green chopped green onion, red mustard tuber, tofu strips as thin as hair, shrimp skin, peanuts, etc ... Finally, a bowl of bean brains with all colors and flavors came to me. Smell the fragrance, take a soft drink, chew it and smack your lips. The salty, fragrant and spicy taste fills your mouth, which is memorable.

Although bean brain is a popular snack, it is rich in nutrition: it is rich in protein, vitamins and minerals, which are all needed by human body. At the same time, it can also prevent rickets, stunting, clearing away lung heat and resolving phlegm ... Is it drooling after listening to my introduction? Come and have a taste!