How to write an essay on I like to eat white cut chicken

1. write food white cut chicken essay 500

White cut chicken is a staple food in our Guangdong, there is always a plate of white cut chicken during festivals and New Year's greetings.

White cut chicken flavor, skin and slippery, meat that is even more needless to say, the look is not very beautiful, rows and rows. Yellow skin like jelly hanging in the fragrant beauty of the chicken, plus half of the side dishes added to the soy sauce, if you can then add a little cilantro on the chicken that would be better, this plate of white cut chicken will certainly make people salivate! White cut chicken practice is very simple: first a chicken plucked net hair, wash clean, and then dig out the heart, dirty, lungs those hollow it after the whole put to cook, cooked on a large plate, take a knife to cut into small pieces, put down the cilantro, plus a bowl of soy sauce with side dishes, you can eat.

Eat white cut chicken, I like to eat the skin, find a piece of chicken skin, "boo" on the skin sucked into the mouth, really smooth and refreshing ah! When I eat chicken, I eat the meat in one bite and then spit out the bones, and I eat a lot more rice with white cut chicken! Anyway, white cut chicken is really good.

2. Learn to make white cut chicken essay 400 words

Sunday morning, my father wanted to make white cut chicken. I rushed into the kitchen to make the sauce without saying a word. It wasn't long before I made the sauce. But my dad took half a day to clean the chicken, and I got impatient waiting. Ran to the kitchen to see, dad is still preparing ......

After a while, dad finally officially began to do. Just see dad first boil the water, then put the chicken into the pot hot 2-3 minutes, and then do this 2-3 times. Finally, cool it down a bit and then cut it into pieces, so the white cut chicken is ready.

White cut chicken, also known as "white chopped chicken", is a very popular home cooking in Guangxi. It is white in color with oily yellow, with scallion and oil fragrance, when eaten with soy sauce, the taste is wonderful. It is said that there are more than 200 chicken dishes, and the most people often eat never get tired of it is the white cut chicken, the original juice and flavor, skin and meat smooth, favored by diners.

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3. Learn to make white cut chicken composition 400 words

But Dad clean chicken on a good half day, I waited impatient, and then do this 2-3 times.

Finally, cool it and then cut into pieces, so the white cut chicken is ready.

I rushed into the kitchen to make the sauce without saying a word. Not long after I made the sauce, the skin is crisp and the meat is smooth, favored by diners, is a very popular home cooking in Guangxi.

It is white with oil yellow color, and the most people often eat not tired of it is the white cut chicken, the original taste. Ran to the kitchen to see, eat when dipped in soy sauce, there is a scallion oil flavor.

It is said that there are more than 200 chicken dishes, Dad is still preparing ...... After a while, Dad finally officially began to do. Just see dad first boil the water, then put the chicken into the pot for 2-3 minutes, the flavor is beautiful.

Cilantro: 100 grams of seasoning practice: Guangzhou people eat white cut chicken, most of the ginger, green onions prepared seasoning with meals, eat up relatively light, so people can easily accept, so it is easy to make people feel as if the white cut chicken is just dipped in the ginger and green onion juice into the food. In fact, there are many other condiments that can be dipped into the white cut chicken, such as: green onion sauce, sauce, etc., very distinctive, with a long aftertaste.

Now introduce a few. Salt baked flavor ginger and scallion raw materials: 20 grams of ginger, salt, sugar, a little bit, 30 grams of white onion, salt baked chicken powder 1 teaspoon, 1 tablespoon of oil.

Practice 1, first of all, to peel the ginger and scallion white wash, dry moisture. 2, the ginger, green onions, cilantro cut into pieces, mix well.

3, the ginger and green onion minced take to the microwave oven to heat 30 seconds, so that their aroma wafted out, put salt, sugar and salt curium chicken seasoning. 4, the last pot of hot a tablespoon of oil, poured on the ginger and green onions that is.

Tips: If you like the taste is strong, you can add some soy sauce, the taste is also good. Ginger, garlic and scallion flavor ingredients: ginger, garlic, scallion, cilantro 1 tablespoon each, 2 tablespoons of soy sauce, salt, sesame oil moderate.

Practice: 1, ginger powder, mountain ginger, garlic powder, minced scallions, cilantro minced mix well. 2, the hot sesame oil poured into the ginger powder, garlic powder, minced scallions, cilantro minced e69da5e887aa3231313335323631343130323136353331333339653732, and then adjusted into the soy sauce, salt can be.

sand ginger garlic flavor ingredients: sand ginger, garlic minced 1 spoon, salt moderate, peanut oil 2 spoons. Practice: the sand ginger, garlic, mix well, the peanut oil is hot and poured into the flavor to be wafted out, and then mixed into the salt can be.

Scallion oil flavor sauce ingredients: 30 grams of white onion, 20 ml of sesame oil, water, salt, monosodium glutamate a little. Practice: chopped scallion white, pour hot sesame oil, mix the flavor, add a little water, salt, monosodium glutamate can be adjusted.

Garlic and cilantro ingredients: 30 grams of garlic, cilantro (coriander) 5 grams, soy sauce, vinegar, sesame oil, monosodium glutamate each a little. Practice: garlic paste, parsley (coriander) end of the mix, and then add soy sauce, vinegar, sesame oil, monosodium glutamate can be adjusted.

Tips: You can also leave out the cilantro (coriander) to make a purely garam masala sauce. Garlic sauce ingredients: garlic 2 spoons, soy sauce (or soy sauce), white onion, vinegar, pepper, sugar, sesame oil and ginger juice, monosodium glutamate.

Practice: garlic puree seasoned with dark soy sauce (or soy sauce), white onion, vinegar, pepper, sugar, sesame oil and ginger juice, monosodium glutamate can be.

White cut chicken seasoning, local flavors in addition to a few areas with special raw materials, the types of variations, mainly seasoning preparation of different and formed a unique taste. The right combination of seasonings, not only has a special aroma, but also can get an unexpected flavor, so that the white cut chicken more popular.

production method 1, the chicken in a boiling pot of soup immersion cooked (should not be overcooked, generally about 15 minutes can be), take out to cool and cut into pieces (cool and then cut the chicken will not be scattered), mounted on a plate; Note: In order to make the chicken skin smooth raw chicken should be scalded in hot water, followed by cold water rinse cool. In the process of cooking the chicken several times to control the water in the stomach of the chicken, in order to make the chicken heat evenly.

Soak the chicken to raise the water twice, that is, every five minutes, immediately after raising the chicken cavity pour out the water, put back in the pot to keep the cavity inside and outside the same temperature, so that it is evenly cooked. Then hooked up with an iron hook, immediately into the cold boiled water submerged, so that it quickly cooled, so that the skin is smooth meat, and washed off the yellow coat of fluff.

(If there are conditions, it is best to use frozen water, in advance of the cooling of the boiling water inside the refrigerator to freeze up, the lower the temperature the better, as long as it does not freeze on the line) 2, green onions, ginger chopped into minced; respectively, in a small bowl, the bowl within the addition of a little salt (ginger and green onions are the same as put together with the seasoning, out of only a taste plate, there is also a ginger and green onions in the addition of a little cilantro can be better taste) 3, frying ladle into the oil, in the boil on a high flame, pour on the chopped green onions and ginger. Made into two sticky material.

4, cut the chicken and sticky material everything on the table. practice two white cut chicken 1. tender chicken slaughter depilatory, remove viscera, wash, standby; 2. ginger peeled pat chopped into mud; 3. scallions to the roots and whiskers, wash, take the white of the scallion shredded; 4. ginger, scallions, salt mix well, divided into two small dishes; 5. with medium heat hot frying pan, under the oil burned to a slight boil, take out 50 grams, respectively, dripping in the two small dishes, the remaining 10 grams of the sheng up to be used; 6. slaughtered clean chicken, put into the pot of slightly boiling boiling water to submerge, immersed with an iron hook when soaked, and the chicken is not a good choice for a good meal. Submerged, soaked with an iron hook (clip) will be raised every 5 minutes, pouring out the water in the cavity to maintain the same temperature inside and outside the chicken cavity; 7. about 15 minutes of immersion chicken will be cooked, hooked with an iron hook, quickly put the chicken into cold water submerged to cool down; 8. and then poured off the cold water, the chicken to dry the skin, the remaining 10 grams of cooked peanut oil coated with the skin of the chicken; 9. the whole chicken cut into small pieces, into a dish that is ready.

Practice three cuisine: Hui cuisine features: color white with oil yellow, with scallion oil flavor, scallions hit the flower rim, eat with mustard sauce, 14 white cut chicken production method photos to eat a different flavor. Preparation of ingredients: a tender rooster, 5 grams of ginger, 5 grams of white onion silk, 0.5 grams of refined salt, 6 grams of peanut oil.

Production process: ① green onion, ginger cut into thin silk and salt and two small butterfly, mix well. With medium heat, hot frying pan, under the oil boiled to a slight boil, take out, respectively, dripping in two small dishes, for meals; ② chicken wash, put the water net cooking, the middle of the two, pour out the water in the cavity to keep the temperature inside and outside the same.

about fifteen minutes to cook, hooked up with an iron hook, and then placed in cold boiled water submerged to cool, and washed to remove the fluffy hair, yellow coat, then fished up. Dry the skin, sweep the cooked peanut oil, chopped into small pieces, served in a dish, arranged in the shape of chicken.

Serve with minced ginger and green onion. Preparation tips 1. the specific time to dip the chicken depends on the size of the chicken, fat or thin to decide, usually in 18 minutes ~ 25 minutes.

If there is enough water, the time can be reduced. If the water is shallow, the time should be increased moderately.

2. The key to the production of white cut chicken in slightly boiling water soaked to only cooked, with "shrimp eye water". Then use cold water to become cold.

Chicken cooked or not you can touch and pinch the chicken legs, to the hamstring tight, tight thigh meat, chicken breast.

5. Essay: I love my hometown's white cut chicken

Peking Duck

Peking Duck is one of the representatives of Beijing's famous Beijing cuisine. When it comes to Peking duck, it is popular and famous. Eat duck, Beijing's most famous one is outside the front door of the Quanjude duck store, where, every day, the market should be about a hundred duck, people eat duck have to be booked a day or two before, to be seated. Peking duck tastes good and looks good too. The orange-colored skin of the duck is covered with crispy and tender duck meat, which is mouth-watering. Wrapped in green onion, dipped in sweet sauce to eat is full of flavor, exceptionally delicious.

Peking Duck is very complex: first of all, we have to deal with the duck in the oven before, into the boiling water, so that when baked duck, duck will be cooked quickly, but also will make the duck meat outside the crispy inside tender. The next step is roasting. After the duck is in the oven, the right back side of the duck that has been cut with a knife is roasted first so that the heat enters the duck's chamber through the knife and boils the water in the duck's stomach. After 6 to 7 minutes of roasting, when the duck's right back side of the duck skin roasted into orange, turn over, roast the duck's left back side of the fire for 3 to 4 minutes, and then roast the duck's back for 4 to 5 minutes, and then according to the above steps in a cycle of roasting, until all the color of the duck meat is ripe. The skin of the duck will be yellow and crispy, and the meat will be tender. In this way, the roast duck is ready.

After the roast duck on the table, there are professional cutters to cut the duck meat into thin slices of meat, wrapped in the duck meat outside the pancake also speak strong. After eating the duck, the leftover duck rack can be added with tender tofu or yellow teeth white to make soup, duck oil can be used to boil eggs, made into a pudding-like dish, eat also wonderful.

Eating roast duck is also quite delicate. I like to put the duck piece dipped in sweet sauce and white onion to eat, really "mouth watering three thousand feet" ah! No wonder the Peking duck has "the world's first delicious", "the capital of the food, there is no better than the duck, and the roasted is particularly good" praise!

Students, listen to my introduction, you are not also "mouth watering three thousand feet"? The first thing you need to do is to get your hands on the Peking Duck, which is the most popular and most popular duck in the world.

That's pretty much it. Then you change the name, change the description, and so on.

6. How to introduce your favorite flavor food

As the saying goes, "Food is the only thing that matters", and every place has its own unique local specialties. My hometown of Zhongshan where there are many famous flavor snacks, such as almond cake, fried rice cake, dumplings `````` Among them, the most delicious, the most famous can be none other than the sea continent "Rong Shu head" fish cake. Haizhou fish cakes color and flavor bright, delicious, delicious, people never get tired of eating. The fried fish cakes are all "yellow skin" like. Once bitten, the fish meat is very elastic, the fragrant fish meat and the scallion, this is really a perfect match, ten perfect. The outer layer of the fish cake was the best, and it was very refreshing to eat. The fish cakes are not only colorful and delicious, but also come in many shapes. The shape of the fish cake has a round, with chili good; there is a flat courtyard-shaped; if we want to make a variety of shapes, it can be made into a star-shaped, square, rectangular, heart-shaped ``````` Note (the above shapes in the fish cake store where there is no buy, it is my own development of the shape of the fish cake) the practice of fish cakes in the sea seems to be very simple, but in fact there are a lot of learning and skills contained in it! . First, we need to use a sharp knife to cut the fish meat. Chop the flesh into pieces and beat the flesh with a wooden stick or hand. Take a couple of green onions, chop them up and sprinkle them into the fish. Turn on the wok, put a little peanut oil in it, and when the wok is hot, use a round frame to shape the fish into a round shape and then put it into the wok. If it is too fast, it will be too fishy. If it's overcooked, it won't taste good, so fry it for about 3 to 4 minutes. And the fish round the same way before, just make it into a round on the line. And the chili fish cake! It is to use a chili pepper opening, and then dig out his pups, and then the fish cake stuffed in, in the frying. In this way, the fish cake is ready, and color, aroma, taste all kinds of. Eat chili fish cakes, many people like to eat a few bites a few bites, but I am different. I like to separate those chili peppers and fish cakes, eat fish cakes first, then eat chili peppers, because it can be seen that the chili peppers spicy or not. Once, my father bought a lot of fish cakes and chili fish cakes, because there were too many people, I could not be so disgusting to separate the chili and fish cakes, so I had to eat one bite at a time, when I ate the first bite, the spicy tongue is almost unconscious, and tears came out of my eyes. Since then, I have changed my alias to chili fishcake ---- "Eat to tears" Friends, do you want to eat fishcake? If you do, please come to my hometown as a guest, I will definitely give you a delicious and authentic Hai Chau fish cakes. I'm sure I'll give you some delicious and authentic fish cakes from my hometown.

7. I like to eat packet noodles four hundred words essay

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Yes, you read it right. What I like is instant noodles! You must be unexpected, instant noodles have preservatives, a large number of harmful factors to the body, eat too much is not good for the body, and there are more nutritious than instant noodles and other food, but also more delicious. Why do I just choose instant noodles, will still like instant noodles ah? Let me answer for you!

I think instant noodles are very good-looking, like long, curly hair after the grown-ups have permed it, and when it's not soaked, it's like a piece of hard pasty. As long as you use boiling water, it will happen a very wonderful thing, boiling water makes the original hard "cake" become - soft, soft, into a flexible, long and curved noodles, which will have a special configuration of seasoning for you, as long as to put it Inside, the noodles will become more delicious and tasty, you can put chili peppers, etc., if you do not eat spicy can not be put on the instant noodles exclusive configuration of the seasoning, the taste is also a great ......

But the instant noodles are still bad, you can occasionally eat, but do not eat even more!

8. how to introduce their favorite flavor food essay

said hometown famous food I drooled my hometown famous food Xu Xu name Deng Junxu white cut chicken Guangdong less chicken habit Huazhou especially like to eat white cut chicken Huazhou festival plus dishes, feast guests first dishes I do white cut chicken heavy selection of chicken two heavy cooking chicken three heavy flavor with the chicken selected chicken are the fine bones of the farm chicken never feed chicken bone chicken; cooking chicken requires a slow fire immersion cooked to the that is; Ingredients: sand ginger, garlic Rongben white cut chicken The meat is tender and the bones are fragrant ten mouths have just begun I am afraid of dying mother called me chicken I think ugly I take willing to take I said: mother chicken dirty to die I take to take to take mother said: take count I now teach to do mother soft said: first the whole chicken hair plucked clean and wash quickly to do I slowly chicken hair plucked all plucking process I bitterly point to suffer I finally chicken hair plucked all my chicken to wash my mother said: mother I level hairs ga light to wash clean mom said: now I want to chicken into the pot to add cold water submerged in kung fu I do finished mom said: take the pot lid cover with fire boil water boil 5-10 hours off the fire I said: I wait carefully 8 hours I turned off the fire, ready to pot lid hit mom said: I know urgent lift the lid mom then said: wait for who quantitatively lifted the lid pot lid pick up and put on the plate wait for dry water I finally expect the water to cool wait for me to pick up the lid of the pot to take according to the mother who do mom said: and then pumped pouring into the pot to join the ginger, onion, garlic ear stir fry start I listened to the mother command and stir fry again wait for I really afraid of the oil to get me two or three chickens I've been drained of water mom said: cut into pieces that is dipped in the material to eat I said: finally the success of the report mom said: to be happy to do it today I do it next to me I said: mom said: to teach some of the precautions to be taken hope to do it wrong I said: ah mom said: to note: 1.

Chicken must be the whole to be too Zhanjiang chicken if you do not use the ordinary chicken instead of 2. add cold water must never be heated water 3.

Boil for 5 hours and turn off the fire for too long 4. turn off the fire to be borne in mind.

9. my mother likes to eat white chopped chicken, but how to do it

Method: 1) the chicken (4 pounds of tender hen) slaughtered, cleaned and spare; 2) pot into the cold water, with a high flame boiling, portable chicken head, the whole chicken body immersed in boiling water, immediately lift, pour clean the water inside the belly, and then down the pot to dip, and so on repeatedly dipped in the hot 4-5 times, so that the chicken inside and outside of the body are scalding, and then a little more in the pot of cold water, the chicken into the pot of cold water, and then the chicken in the pot of cold water, and then the chicken in the pot of cold water, and then the chicken in the pot of cold water, and so on. Cold water, the chicken into the pot, cook on low heat for about 20 minutes, turn the chicken, burn another 10 minutes, to the chicken floating in the water that is, fish out, into the cold boiled water in the cold, and then fish out of the control of dry soup, a little bit of drying for a while, in the chicken body smeared evenly with sesame oil, in order to maintain the moisture and make the chicken skin shiny color.

3) soy sauce, monosodium glutamate, salt, sugar, add a little chicken broth, mix and boil, put ginger, chopped green onions made of dipping sauces, when eating the chicken knife plate, dipping juice to eat.

10. how to do white cut chicken delicious I know that the Guangdong people are the most favorite eat white cut chicken, of course, I am also a

Tools / raw materials small baby chicken, ginger, green onions, cooking wine, sesame oil, salt, sugar, white pepper, monosodium glutamate (MSG), pepper oil.

Steps / methods 1. picture is a whole chicken, I used half, the other half of the chicken soup with mushrooms.

2. Cut a few slices of ginger and green onion on both sides of the chicken, and pour a little wine marinade half an hour.

3. Boil the water in the pot and steam it for about 5 minutes.

(Bones with blood time). I personally think it is safer to steam through.

I used 10 minutes. After 10 minutes of steaming, turn one side over.

Steam another 10 minutes. If you eat chicken bones with blood, just steam for 3-5 minutes.

Turn off the heat and let the chicken simmer for 10 minutes. Remove and cool.

Make the dipping sauce. Chop small onions and ginger finely.

Put in white pepper. Put sesame oil and pepper oil (you can also leave it out) Put in monosodium glutamate.

Put salt and sugar little. This dipping sauce is ready.

This time the chicken cut pieces on the table. (Cutting attention to raw and cooked plate and knife should be used separately) This approach to maintain the original flavor of the chicken.

Very tender and delicious. And with the dipping sauce, the flavor is great.